KR20160147506A

KR20160147506A - flavored oil

Info

Publication number: KR20160147506A
Application number: KR1020150084322A
Authority: KR
Inventors: 백관석
Original assignee: 백관석
Priority date: 2015-06-15
Filing date: 2015-06-15
Publication date: 2016-12-23

Abstract

The present invention relates to a method for manufacturing cooking oil with a smoke flavor. A smoke flavor used in an existing smoked product is added to cooking oil. According to the present invention, a shredded wood chip, used for manufacturing a smoke flavor, such as an oak tree, an apple tree, etc. is inputted into a smoke generator and smoke gas is generated; the smoke gas is aerated into cooking oil through an aerator such as a honeycomb mixer and the smoke gas permeates the cooking oil; and after an oil film of the cooking oil is formed on the surface of farinaceous foods (instant noodle or the like), the smoke gas comes in contact with the cooking oil layer, and then the smoke gas permeates the cooking oil.

Description

Flavored oil {smoked}

The present invention relates to a flavored oil which imparts a flavor and aroma not contained in a cooking oil such as a spice, a natural extract, and a seasoning to impart flavor to the cooking oil, and the term " flavor oil " 2008) refers to edible oils to which other flavors or fragrances have been added as defined in Article 4 Food Standards and Specifications

Flavor oil changes the taste of the target edible oil by adding flavor and fragrance which is not original to the target edible oil. It not only makes new taste appear by the ingredient added to the target edible oil, but also has a taste masking effect The effect of preventing the odor from being felt by the fragrance of other substances without decomposing or adsorbing the ingredients) is used to remove the unpleasant odor of the edible oil or to make use of the contrast effect of the taste that intensifies the original taste of the edible oil .

Korean Patent No. 10-0271560 discloses that 10-30 wt% of a sugar, an amino acid, a spice, a natural extract, a seasoning, vitamin-E and the like is added to edible oil and the mixture is stirred at 80-120 ° C for 30-90 minutes After cooling by heating to 70-90 ° C, the precipitate was filtered and the water was removed by high-speed centrifugation (15000 rpm) to adsorb the unique scent of each raw material to the edible oil

And a flavor oil is produced by a heating reaction between the resulting saccharide and an amino acid.

Korean Patent No. 101149313 provides a curry flavored oil obtained by extracting a unique flavor of a spice including curry powder or curry powder with an edible oil heated to a temperature of 120 to 150 ° C.

Korean Patent No. 10-1132337 discloses a vegetable oil in which a silkworm powder is immersed in edible oil and the components thereof are transferred.

Korean Patent No. 10-0741005 discloses a flavor oil composition for food addition containing an extract of sesame seed oil, sunflower oil, corn oil, rapeseed oil, soybean oil, and sesame flavor and tocopherol.

The above methods are methods of immersing a food which gives a desired fragrance or taste to heated cooking oil so that the components are leached to be mixed with edible oil

The present invention relates to a method for producing a cooking oil having a smoke-like aroma transitioned to a gasified state by allowing a perfume substance to be dissolved in the cooking oil by aerating the desired aroma substance into a cooking oil, and a cooking oil obtained as a result.

Enfleurage, which is a method of extracting fragrance materials from petals and the like, is an oil that is refined in a clean space and cleaned of fat components on a glass plate (Lard, there is no smell). And leave it for 3 to 6 days to allow the fragrance to be absorbed sufficiently. Remove the dead petals and replace with fresh petals. Continue this process until the fragrance is saturated with fat and saturated Pomade, an oil in which the fragrance melts, is obtained. This pomade is then mixed with alcohol and dissolved. When alcohol was evaporated, essential oil was obtained. This is an old technology using the property that the fragrance material melts well in the oil.

The present invention relates to a flavor enhancer for a meat product, which is characterized in that the flavor and flavor of an edible flavor substance is very unique because a gasified flavor substance is aerated to the edible oil and the surface area of the contact between the edible oil and the flavor substance is maximized, Gas to the cooking oil to obtain a cooking oil which shows the unique taste and flavor of the smoking product

Fumigation was originally intended to enhance the shelf life of foods including meat, fish, etc., and to improve palatability and improve palatability, such as improving the color of food, but in the present day of preservation technology of food, Loses.

The fumigant gas is generated by the incomplete combustion of fumigants and contains over 300 components in addition to water vapor, gas and solid particles. The important properties of fumigant gases are the flavor components that contribute to antimicrobial, antioxidant, and smoked foods .

Of these, phenol compounds such as guaiacol, 4-methyl guaiacol and 2,6-dimethoxyphenol, which are most closely related to the flavor of the smoked food, include carbonyl compounds and organic acids .

The unique flavor of smoked foods is formed by the permeation of these fumigants into food, the formation of complexes by reacting with the food components, and the change in the composition of the food during the fumigation process.

In a general smoking method, fires are generated by burning, incomplete combustion or pyrolysis of wood chips or wood chips or the like

The woody part of hardwood such as oak, apple tree, chestnut, oak, poplar, oak, walnut, and sycamore has been mainly used. , Hemicellulose 20 ~ 30%, lignin 30%, and the like.

Surface oxidation and internal dehydration starts to occur suddenly at about 100 ℃, and the temperature rises rapidly to 200 ~ 400 ℃ when there is almost no moisture inside.

Carbon dioxide, carbon dioxide, nitrogen monoxide and other gases are released in the range of 200 to 260 ° C, and volatile organic acid production is increased.

In the range of 260 to 310 ° C, the herb and tar components are generated. When the temperature exceeds 310 ° C, the re-greens are decomposed to generate phenol and derivatives thereof.

It is known that carcinogenic substances such as benzo (a) pyrene and dibenz (a) anthraene are produced at temperatures above 400 ℃. Lt; 0 > C or less.

The present invention is to obtain a cooking oil having such a flavor and flavor characteristic of a smoking article by dissolving the same in a cooking oil.

In order to transfer the fumigant gas to the cooking oil by contacting the fumigant gas with the cooking oil, in order to maximize the surface area of the contact between the fumigant gas and the cooking oil, the fumigant gas is directly aerated in the cooking oil, If the cooking oil is formed as an oil film on the surface of foodstuffs made of starch (ramen etc.), there is a method in which the smoke gas is dissolved in the oil film of the cooking oil by contacting the smoke gas in the closed space for a long time .

The edible oil of the present invention provides a new taste and flavor that was not present in the conventional edible oil, so that it has the effect of expanding the diversity of the diets with its unique palatability and contributing to a richer eating habits.

First, a method of augmenting a fume gas to cooking oil according to an embodiment of the present invention is as follows. As described above, when the fume generation temperature exceeds 400 deg. C, carcinogenic components are generated. Therefore, You need a device that can control.

The smoke generator used in Embodiment 1 of the present invention includes a temperature sensor, a temperature controller, and a blower motor for supplying oxygen to the smoke generator. If the temperature is arbitrarily set, the temperature sensor, the temperature controller and the blower motor interlock, The blowing motor is stopped. When the blowing motor is too low, the blowing motor is activated to supply oxygen, and the combustion of the smoking materials is started, so that the combustion of the smoking materials is carried out at a set temperature.

Therefore, since the temperature of the combustion chamber is kept constant within the arbitrarily adjusted temperature range, the concentration of the fume gas generated by the combustion of the material is also kept constant and the aeration time can be arbitrarily set to adjust the concentration of the fume gas dissolved in the cooking oil do.

Further, in Example 1 of the present invention, a honeycomb mixer, which is usually used for purifying wastewater, is used as a device for aerating a fume gas generated in the above-mentioned fume generator to edible oil. This honeycomb mixer is a device in which oxygen A mixing chamber is installed so that two sheets of cells in a honeycomb structure are overlapped with each other in a passage through which the waste water passes by the aeration device to be dissolved. It is an aeration device that instantaneously raises the dissolved oxygen amount of wastewater by more than 90% by the bubbles of large surface area caused by intense vortex generated while the air (oxygen) sent out from the compressor with high pressure passes through the mixing chamber under strong pressure.

In the first embodiment of the present invention, the fume gas is aerated to the edible oil by using the honeycomb mixer. In each step, the oil is pumped by the oil pump of the honeycomb mixer and is sent to the honeycomb mixer through the oil pipe at a predetermined pressure And supplying the fume gas generated from the smoke generator to the honeycomb mixer through a pneumatic pipe at a pressure greater than the pressure applied to the edible oil through the compressor, Thereby forming fine bubbles and dispersing and mixing them.

In order to explain the process of aerating the fume gas into edible oil, edible oil was passed through the honeycomb mixer constructed as described above, through edible oil and gas, to which the fume gas of oak was transferred. This will be described in detail in Example 1 as follows.

Among the oak trees that have been widely used as the best hunting materials since ancient times, a mushroom chip, which crumbs the woody part of the oak tree, a kind of oak, which is known to have excellent quality of the smoky incense, is placed in the combustion rack of the fume generator, And combustion was started by ignition, and when the combustion temperature reached 320 ° C, the honeycomb mixer was operated to aerate the fume gas into the cooking oil for 5 minutes to obtain the edible oil having the smell of the smoke of quince tree.

In addition to the honeycomb mixer used in the above embodiment, there are various methods for aerating the air into the liquid. For example, when the fume gas is blown into the inlet of the liquid delivery pump by the air pressure larger than the liquid pressure, The edible oil and the fume gas are finely mixed by the large vortex generated, and the amount of the dissolved fume gas in the cooking oil can be explosively improved

In the first embodiment of the present invention, the honeycomb mixer has been described as an example. However, there are various methods of mixing liquid and gas in the industry, and it is needless to say that any of them can be freely selected and used in the practice of the present invention.

In addition to the above-mentioned method of augmenting a fume gas directly to a cooking oil, a method of forming an oil film of a cooking oil in a certain food, then placing it in a closed space, and contacting the fume gas with the fume- There may be a way to allow adsorption.

Particularly, in the present invention, an oil film of an edible oil is formed on a foodstuff having a base material as a starch, and then a fume gas is contacted with a surface of the oil for a predetermined time to obtain a cooking oil. It is suggested.

Foods that are composed of starch base material such as ram noodles and fried in edible oil and have oil film on the surface are easy to dissolve into fume gas so that when they are smoked on the edible oil film, do.

In order to apply smoked flavor to foods made of starch such as wheat flour, rice flour, potato flour, etc., which are not meat or raw fish, the base material first fries the starchy food into edible oil to form an oil film of oil on the surface, The fume gas component is melted by contacting the fume gas with the fume gas. As a result, the edible oil in which the fume flavor is converted can be obtained.

In addition to the method of augmenting the fume gas to the edible oil in the same manner as in Example 1, another method is required in addition to the method of aerating the fume gas in the edible oil. In the case of the food having the oil film of the edible oil, The method of bringing the fume gas into contact with the surface by contacting the fume gas to the surface of the frying oil of Example 1 resulted in a significantly better texture compared to the case of frying the foodstuffs made of starch directly into the cooking oil of Example 1, The direct frying process of the food uses the cooking oil repeatedly, so that the cooking oil is easily aged and the freshness is lowered, and the high-temperature carbonized material which is not harmful to health accumulates in the cooking oil, so that the cooking oil is not used repeatedly It is necessary.

In addition, limiting the target foodstuffs that can be processed by this method to starchy food ingredients is to clearly separate them from the existing product line that smokes, such as sausages.

Also, in the smokestack treatment method, a method of smearing the starch-made foodstuff first and then frying the edible oil is not a direct melting of the fume gas in the cooking oil, so that there is a large difference in the texture of the smoked food, Is formed by reacting with the fat component to form a complex, and is also formed by the change of the fat component during the smoking process. The starch is first smoked and then fried with edible oil, And an undesirable texture similar to a little tomb and smell of smoke appears.

As described above, the process of forming a coating film of starch on the starch-containing food material first and then performing the smokestack treatment is another feature of the present invention. In order to obtain the starch foodstuff to which the smokestack gas has been transferred according to this process, Respectively.

1. Flour 200g of flour was kneaded with water, and it was made into a dragon when it was passed through a noodle.

2. Ramen syrup prepared in 2.1 was put into edible oil heated to 160 ℃ and kept for 20 seconds to obtain moisture of wheat flour, ramp of edible oil,

3. Ramen noodle obtained from 3.2 was placed in a rack of a fume generator hermetically closed at least 70%, and the oak chips for smoking were placed on a combustion rack, followed by ignition. The fume atmosphere was maintained for 10 minutes, I got ramen noodles on the floor.

In order to examine taste and odor characteristics between the edible oil to which the present invention was applied and the untreated edible oil, the following oiliness test was performed on the edible oil obtained in Example 1. The sensory evaluation was also conducted on the ram noodles obtained in Example 2.

The sensory test was conducted to compare the edible oil of the present invention with other edible oil (the kind of flavor and aroma is different from the general edible oil, and the expression is less delicious) .

Since there are individual differences in the degree of taste, 10 healthy men and women in the 20s and 50s who have no rejection of specific taste and odor in order to secure objectivity, The cooked egg fry was cooked using the cooking oil of Example 1, and they were listened to the taste and the degree of flavor they perceived. The cooked ramen obtained in Example 2 was cooked to be sampled, As a result of listening to the opinions on the palatability of the food, the inventors of both Example 1 and Example 2 all had a completely new taste and considerable palatability as compared with the same kind of the previous food.

In the above sensory test, all the agents acknowledged the possibility of new ingredients with unfamiliar tastes and flavors, and evaluated their palatability to be of considerable value.

Claims

A method of transferring a smokeless fragrance used in a smoked product to a cooking oil is a method in which a chip of wood which is finely pulverized in wood used as a smokeless flavor such as an oak or an apple tree is put into a smoke generator and incompletely burned to generate a smoke gas, A method for producing edible oil by allowing a fume gas to dissolve in edible oil through a device.

A process for producing edible oil which is formed by forming an oil film of oil on the surface of a foodstuff composed of starch base material and then bringing the smoked gas into contact with the cooking oil,