KR20160123882A

KR20160123882A - Composition of Oil for Seasoned Laver and Method for Manufacturing The Same

Info

Publication number: KR20160123882A
Application number: KR1020150054678A
Authority: KR
Inventors: 김지근
Original assignee: 김지근
Priority date: 2015-04-17
Filing date: 2015-04-17
Publication date: 2016-10-26
Also published as: KR101869862B1

Abstract

The present invention relates to an oil composition for seasoning comprising perilla oil, sesame oil and vegetable oil, and a composition for adding a taste such as red pepper oil and a health ingredient, an oil-soluble vitamin, an antioxidant, an antidrug agent and an organic acid to improve the taste, The present invention also provides an oil composition for seasoning and a method for manufacturing the oil composition.
The present invention has been made to solve the problems of deterioration of taste due to rancidity due to long-term storage, which is a problem of conventional roasting, and dampness due to moisture, so as to minimize the moisture content of seasoning oil, Antioxidants, antioxidants, antioxidants and vitamins for preventing oxidation of antioxidants and oils for seasoning, and extracts of bellflower, Honga seed, dandelion, and garlic as other health ingredients.

Description

Technical Field [0001] The present invention relates to an oil composition for seasoning,

The present invention relates to an oil composition for seasoning of Kimchi, which contains pepper oil, other seasoning ingredients and health ingredients in seasoning Kimchi oil, which improves the original taste of Kimchi and can be stored for a long time, And an oil composition for seasoning with enhanced nutritional value and a process for producing the oil composition.

Kim is a kind of algae belonging to red algae. It is one of the favorite fish foods of our country. It is the most abundant carbohydrate agar. It also contains hemicellulose, sorbitol, dapsitol and so on. It has almost no fat, 30 to 40% protein, and it is also popular as a diet food because it contains many essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine and tryptophan.

Like other seaweeds, it contains minerals such as sodium, potassium, calcium, phosphorus, iron, and carotene, making it a good source of vitamin A.

In addition, Riboflavin, Niacin, and Vitamin C are also relatively common, and the red color Fuco Erythrope has a distinctive color and gives a unique flavor and smell with dimethyl sulfide. Especially sweet and tasty amino acids such as glycine and alanine contains rich flavor.

These tastes and nutrients are so popular that the production by the aquaculture industry has been steadily increasing.

The most commonly used kimchi products are dried kimchi, dried kimchi, dried kimchi and seasoning oil and salt.

Such conventional seasoning steaming is generally carried out at home by baking the seasoning oil and seasoning oil directly and baking it in a heating plate or wrapping the roasted meat in a processing plant and distributing the seasoning oil, And there is a problem that it becomes easily damp depending on the type and quality of cooking oil such as sesame oil, soybean oil, corn oil, olive oil and perilla oil.

In order to solve such a problem, Korean Patent Application No. 2000-0054349 discloses a seasoning having a pungent taste by adding sesame seed oil and oak seed oil in addition to sesame seed oil. The seasoning of hot pepper seed oil, hot pepper oil, Are widely known in the following publications: JP-A-2003-0093620, JP-A-2006-0083399, JP-A-10-0714845, JP-A-2009-0067963, and JP-A-2011-0011280 In addition to the pepper oil, the above document also shows a composition including ingredients such as garlic, mustard, cinnamon, curry, and herbal medicines. In addition, various spices and ingredients are added to seasonings to control the intensity of the taste, .

However, the above-mentioned prior art documents are characterized by the enhancement of the taste, flavor and nutritive value of seasoning, and a method of fundamentally solving the problem of deterioration of taste due to long-term storage of seasoning and dampness due to moisture is described It is not.

In order to solve the above problems, the present invention has been made to solve the above-mentioned problems by adding a component that adds flavor of pepper oil and the like to a seasoning oil made of perilla oil, sesame oil, cooking oil, etc. and a health ingredient, an oiliness vitamin, an antioxidant, Flavor and flavor, and nutritive value of the seasoning composition, and at the same time, it is an object of the present invention to provide a seasoning composition for seasoning that does not become soggy and damp even in long-term storage, and a method for producing the same.

DISCLOSURE OF THE INVENTION The present inventor has studied the problems of deterioration of taste due to rancidity due to long-term storage, which is a problem of conventional roasting, and dampness due to moisture, and as a result, It was analyzed that it was caused by drowsiness due to disturbance and external moisture, and smell due to rancidity of oil.

Therefore, the present inventors have found that an antiseptic agent for preventing the decomposition of salt, an antioxidant for preventing spoilage of oil for seasoning, an organic acid and an oil-soluble vitamin are added to the oil of the seasoning oil to the utmost, the baked salt is used, The present invention has been completed by further including extracts such as bellflower, Honga seeds, and dandelion seeds as health components.

The oil composition for seasoning according to the present invention prevents moisture and rancidity and can be stored for a long period of time. Besides, it improves the taste and aroma of kimchi and contains various nutrients and health components, Is a useful invention.

The seasoning oil of the present invention uses sesame oil, perilla oil, pepper oil and vegetable oil.

Among vegetable oils, corn oil is preferred because it has a savory taste and is extracted from the embryo of dried corn.

In addition, the pepper oil is used to add the hot taste of the kimchi. It uses Korean Cheongyang red pepper and produces the red pepper oil by the usual method using the red pepper powder.

The roasted salt used in Korea is sun dried salt, and the roasted salt is crushed and used to completely remove the water and reduce the moisture content.

Salt has a property of dissolving by absorbing moisture, that is, when it is used for seasoning, it absorbs water contained in seasoning oil and moisture in the air even when it is used for deodorizing and dehumidifying agent. Therefore, it is possible to prevent some degree of deliquescence by completely removing the jam water and reducing the content of water, and also the moisture contained in the seasoning oil affects it, so that it is removed as much as possible.

In addition, it contains an antiseptic agent to prevent deterioration of salt, and also contains an organic acid which is harmless to prevent corruption even when used in antioxidants and foods, and an useful vitamin which acts as an antioxidant.

An anticorrosive agent is used to prevent the deterioration of salt and to inhibit the content of water to the maximum, and calcium stearate is used, and its content is 0.01 to 0.3% by weight based on the weight of the oil for seasoning. Antiseptics can be mixed directly with salt or mixed with seasoning.

The antioxidant is used to prevent the oxidation of the seasoning oil. BHA (butylhydroxyanilide), BHT (dibutylhydroxytoluene), isoamylmethyl isostearate and the like are used. 0.01 to 0.2% by weight based on the weight of the oil for Kim.

The organic acid is citric acid, malic acid, lactic acid, tartaric acid, succinic acid and the like which are used as anti-decay agents for food harmless to the human body, and its content is 0.3 to 2.0% by weight based on the weight of the oil for seasoning. When the content is less than 0.3% by weight, the effect is insignificant. When the content is more than 2.0% by weight, it is not preferable because it affects the taste of the kimchi due to the acid taste.

Usability Vitamins have antioxidant effects and generally include vitamins A, D, E, F, and K.

Vitamin A is present in many forms in the animal kingdom and plants can synthesize yellow or orange substances called carotene and cryptoxanthin themselves. They are called vitamin A precursors because they are easily converted into vitamin A by being introduced into the organism.

Vitamin A precursors are much less absorbed or active in the body than vitamin A. Vitamin A is a constituent of reddish violet photosensitive material called scarlet red which exists in the eye cells of the eye retina. Because the scarlet is a substance related to the sight in a dark place, if the vitamin A intake is insufficient, the amount of scarlet is gradually decreased to become night blindness.

In addition, lack of vitamin A leads to denaturation of epithelial cells and mucous membranes, keratinization, and damage to the mucous membranes of eyes, cornea, mouth, digestive system and respiratory system. Vitamin A is also known as anti-dry and vitamins, , Green vegetables and fruits.

Vitamin D is currently known to have at least 10 natural substances, including D2, D3, D4, D5, D6, and D7, which have vitamin D activity, but D2 and D3 are of practical importance in terms of food content .

The main function of vitamin D is to stimulate calcium and phosphorus uptake in the intestine by stimulating the synthesis of proteins necessary for calcium absorption, and when calcium and phosphorus concentrations in the blood increase, it binds calcium and phosphorus to the bone. Therefore, calcium and phosphorus compounds, which are the main constituents of bone when vitamin D is deficient, do not normally settle, so they are called rickets vitamins because they cause rickets in children and osteoporosis or osteomiasis in adults. It can cause hyperplasia, and it is contained in liver oil, egg yolk, butter and so on.

Vitamin E is found as an anti-infertility factor in animals, but it does not show the relationship between production function and vitamin E in the human body.

An important function in the living body is to inhibit the oxidation of unsaturated fatty acids, which constitute a substance which is easily oxidized in the cell as an anti-oxidant, in particular the cell membrane, thereby preventing cell membrane damage and further damage to the tissue. Vitamin E deficiency can lead to the loss of the ability to produce normal offspring in animals, and in rare cases in humans, damage to the membrane of red blood cells can lead to hemolysis, resulting in anemia. Vegetable oil, It contains a lot.

Vitamin F is an essential unsaturated fatty acid, which is found as a growth promoting factor in rats. It is an anti-dermatitis factor contained in vegetable oil. Unsaturated fatty acids such as linoleic acid, linoleic acid and arachidonic acid are the main components. These unsaturated fatty acids lower the cholesterol concentration .

Vitamin K is required for the synthesis of four kinds of proteins required for blood clotting. Vitamin K deficiency results in a decrease in the synthesis of these proteins, leading to damage to blood clotting. Vitamin K is an anti-hemorrhagic factor.

In addition, it is known that it is involved in oxidation and reduction in vivo, and particularly in the transport of hydrogen in mitochondria. Vitamin K deficiency may lead to delayed blood clotting resulting in subcutaneous hemorrhage, internal bleeding, and subsequent depletion can lead to death. It is contained in a lot of green and yellow vegetables and seaweed. It is synthesized by intestinal bacteria in the body, but it is absorbed less, so it should be consumed from the outside.

As described above, useful vitamins are useful ingredients in the human body. By dissolving them in seasoning oil and ingesting them, it is possible to supply health essential ingredients to the human body and contribute to health promotion.

These oiliness vitamins are used in an amount of 0.2 to 0.5% by weight based on the total weight of the seasoning oil.

Excessive use may affect the viscosity of the oil for seasoning and affect the application of the oil.

It contains healthier ingredients such as bellflower, Honga seeds, and dandelion leaves. Platycodon is effective for the prevention of bronchial asthma and colds. It is good for bones and joints, and dandelion has protective function for liver. They do not have unique flavor and taste, And It is preferable that the above-mentioned material is used by mixing the dry powder with salt or by mixing the extracted liquid with the oil, and the content thereof is preferably 0.2 to 2.0% by weight based on the total weight of the seasoning oil.

The oil component used in the oil composition for seasoning according to the present invention is characterized in that corn oil, pepper oil, perilla oil or sesame oil are mixed at a proper mixing ratio.

In addition, the oils suppress the moisture to the utmost and the moisture content is 1% or less.

For this purpose, the ingredients such as sesame seeds, perilla corn, and red pepper are completely dried and the high temperature is roasted during the milking process to minimize the moisture content.

The composition ratio of the oil component is 5 to 30 parts by weight of pepper oil and 20 to 50 parts by weight of perilla oil and / or sesame oil, based on 100 parts by weight of corn oil.

The content of the pepper oil can be variously adjusted according to the spicy taste, and the perilla oil or sesame oil is preferably used within the above range because the price thereof is expensive.

The above sesame oil and perilla oil may contain only sesame oil or perilla oil depending on their preference, or may be mixed with sesame oil and perilla oil.

The red pepper oil uses the domestic Cheongyang red pepper and doubles its spicy taste.

According to a method of manufacturing seasoning seasoning according to the present invention, seasoning seasoning oil composition is prepared by mixing oil component and remaining baked salt, vitamin, antiseptic, antioxidant, organic acid and health ingredient to make liquid ingredient, The mixture is heated at 50 to 60 DEG C for 30 minutes to 1 hour.

The above oil composition for seasoning is sprayed to general dried laver and applied. The dried laver is heated at 100 to 200 ° C for 5 to 20 minutes to be baked, and then the baked salt is evenly spread over the whole surface of the laver.

The baked salt may be preliminarily mixed with the oil composition and applied to the oil.

The prepared baked laver is put into a cutting machine according to the purpose of the product, and the size is adjusted to a predetermined size. The laver is sealed with a moisture-proof wrapping paper according to a usual Kim's packaging method, and if necessary, oxygen blocker, .

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the scope of the present invention is not limited thereto.

100 g of corn oil, 20 g of sesame oil and 20 g of perilla oil were mixed with completely dried corn germ, sesame and perilla oil, and 20 g of pepper oil were mixed to prepare an oil component for seasoning.

0.3 g of calcium stearate, 0.15 g of BHA, 2 g of organic acid, 0.6 g of vitamins of usefulness, 2 g of dandelion, red mulberry, dandelion and dried powder were mixed and heated at 60 캜 for 30 minutes.

The above-described oil composition for seasoning was heated at 150 DEG C for 15 minutes while spraying the dried seasoning composition, and then the baked salt was evenly sprayed on the whole surface of the laver to produce seasoning.

[Comparative Example]

100 g of corn oil, 10 g of sesame oil and 20 g of perilla oil were mixed with 20 g of chili oil to prepare a seasoning oil component.

The above-described oil composition for seasoning was heated and baked at 150 ° C for 15 minutes while spraying the dried seasoning composition, and then the baked salt was uniformly sprayed over the entire surface of the kimchi to prepare seasoning.

[Experimental Example]

The seasoning steels prepared in the above Examples and Comparative Examples were sealed with a moisture-proof wrapping paper according to the usual Kim's packaging method, and sensory evaluation was performed after 30 days. The sensory evaluation was carried out by randomly selected 100 sensory evaluation personnel, and the results are shown in the following table.

Dryness flavor incense preference Example 9 9 8 9 Comparative Example 5 4 4 3

* Very good (10), good (8), average (5), dislike (3), very dislike (1)

As can be seen from the results of the sensory evaluation of the above table, the seasoning prepared by the oil composition for seasoning of the present invention is not lukewarm and crispy as compared with the seasoning prepared with the common seasoning oil composition of the comparative example In addition, it can prevent the spoilage of oil of seasoning Kim, so it is superior in terms of taste, aroma and overall palatability, and it can provide long-term storage, and can contain seasonings such as health ingredients and vitamins .

Claims

In an oil composition for seasoning comprising pepper oil, perilla oil, sesame oil and cooking oil,
Wherein the oil composition for seasoning further comprises a health component and an oil-soluble vitamin, an antioxidant, an anticorrosion agent and an organic acid.

The method according to claim 1,
Wherein the oil composition for seasoning contains a water content of 1% or less.

The method according to claim 1,
Wherein the health component comprises at least one selected from the group consisting of Bellflower, Honga seed, Dandelion, and Spinach, in an amount of 0.3 to 2.0% by weight based on the weight of the seasoning oil.

The method according to claim 1,
Wherein the oil-soluble vitamin comprises 0.2 to 0.5 wt% of at least one vitamin selected from the group consisting of vitamins A, D, E, F, and K, based on the weight of the oil for seasoning.

The method according to claim 1,
Wherein the antioxidant, the anticorrosion agent and the organic acid are contained in an amount of 0.01 to 0.2% by weight, 0.01 to 0.3% by weight, and 0.3 to 2.0% by weight based on the weight of the oil for seasoning.

The process of milking sesame, perilla, corn, and red pepper, which is the raw material of seasoning oil, completely dried and frying the oil at a moisture content of 1% or less,
Mixing 100 parts by weight of the milked corn oil with 5-30 parts by weight of pepper oil and 20-50 parts by weight of perilla oil and / or sesame oil;
Baking salt, an oily vitamin, an anticorrosive agent, an antioxidant, an organic acid, and a health component, mixing and heating the mixture at a temperature of 50 to 60 ° C for 30 minutes to 1 hour for removing moisture, (Method for producing oil composition for.