KR20170110402A - Method for manufacturing red pepper seed oil - Google Patents
Method for manufacturing red pepper seed oil Download PDFInfo
- Publication number
- KR20170110402A KR20170110402A KR1020160034747A KR20160034747A KR20170110402A KR 20170110402 A KR20170110402 A KR 20170110402A KR 1020160034747 A KR1020160034747 A KR 1020160034747A KR 20160034747 A KR20160034747 A KR 20160034747A KR 20170110402 A KR20170110402 A KR 20170110402A
- Authority
- KR
- South Korea
- Prior art keywords
- red pepper
- seed oil
- pepper seed
- raw
- seeds
- Prior art date
Links
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 97
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 93
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 93
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 93
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 title abstract description 32
- 238000004519 manufacturing process Methods 0.000 title abstract description 20
- 239000002994 raw material Substances 0.000 claims description 19
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 9
- 241001247145 Sebastes goodei Species 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000004626 essential fatty acids Nutrition 0.000 abstract description 5
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 abstract description 4
- 235000020778 linoleic acid Nutrition 0.000 abstract description 4
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 abstract description 4
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 15
- 235000019198 oils Nutrition 0.000 description 15
- 239000000843 powder Substances 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007769 metal material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N hexane Substances CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 붉은 건고추에서 분리된 고추씨를 볶아서 착유하여 고소한 맛이 강화되고 필수지방산인 리놀레산이 대량으로 함유된 고추씨기름을 낮은 제조원가와 고수율 및 고효율적으로 대량 생산이 가능하도록 함으로써 그 고추씨 기름을 건강기능식품으로서 활용할 수 있도록 하기 위한 고추씨기름 제조방법에 관한 것이다.
바람직한 실시예에 따르면, 본 발명의 고추씨기름 제조방법은 원료고추씨에서 이물질을 제거하는 정선(精選)과 세척을 행하여 건조시키고, 그 건조된 원료고추씨를 180∼200℃의 온도로 20∼25분간 볶아낸 다음 연속착유기를 사용하여 착유함으로써 필수지방산인 리놀레산이 다량으로 함유된 고추씨기름을 낮은 제조원가와 고수율 및 고효율적으로 대량 생산이 가능하도록 한 것이다.The present invention relates to a process for producing red pepper seed oil, which is produced by roasting and boiling the red pepper seeds isolated from red pepper and enhancing the flavor of the red pepper seed oil and enabling the mass production of the red pepper seed oil containing a large amount of linoleic acid as an essential fatty acid in a low production cost, The present invention relates to a method for producing red pepper seed oil for use as a health functional food.
According to a preferred embodiment of the present invention, the method for producing red pepper seed oil according to the present invention is characterized in that the dried red pepper seeds are roasted at a temperature of 180 to 200 ° C for 20 to 25 minutes to remove the foreign substances from the raw red pepper seeds, And then milking using a continuous milking machine, thereby making it possible to mass produce the red pepper seed oil containing a large amount of linoleic acid, which is an essential fatty acid, at a low production cost, high yield and high efficiency.
Description
본 발명은 고추씨기름 제조방법에 관한 것으로, 보다 상세하세는 고추에서 분리된 원료고추씨를 충분하게 볶아내어 착유함으로써 고소한 맛이 강화되고 필수지방산인 리놀레산이 풍부하게 함유된 고추씨기름을 얻어서 건강보조식품으로 활용할 수 있도록 하기 위한 고추씨기름 제조방법에 관한 것이다.The present invention relates to a method for producing red pepper seed oil. In more detail, the present invention relates to a method for producing red pepper seed oil, wherein the raw red pepper seeds isolated from red pepper are fully roasted and milked to improve the taste of the red pepper seed oil. The present invention relates to a method for producing red pepper seed oil.
일반적으로, 붉은 건고추를 분쇄하여 고춧가루로 제조하는 과정에서 대략 15％ 정도가 고추씨로 선별되는 바, 고춧가루에 고추씨 함량이 높으면 고춧가루 고유의 붉은 색과 맛이 저하되기 때문에, 대부분의 고추씨는 예컨대 등록특허공보 제10-0783133호(등록일자 : 2007. 11. 30)에 개시된 '고추씨 분리 겸용 고추 분쇄기'라든지, 등록특허공보 제10-1163442호(등록일자 : 2012. 07. 02)에 개시된 '고추분쇄기의 고추씨 분리장치' 등에 의해 건고추를 파쇄하는 과정에서 별도로 분리해내게 된다.Generally, about 15% of the red pepper is crushed into red pepper powder, and red pepper seeds are selected. When the red pepper seed content is high in red pepper powder, the red color and flavor inherent in red pepper powder are lowered. Patent Pamphlet No. 10-0783133 (Date of Registration: November 30, 2007) discloses 'a red pepper grinder for separating red pepper seeds' or a 'red pepper grinder' disclosed in Patent Registration No. 10-1163442 (registered on July 07, The red pepper seedling separator in the crusher, and the like.
그리고, 붉은 건고추의 파쇄과정에서 분리되는 고추씨는 고춧가루의 붉은 색과 맛을 저감시키지 않는 범위, 예컨대 대략 10％ 정도로 고춧가루에 혼합되기는 하지만, 대부분의 고추씨는 매립 또는 소각 등의 방법으로 폐기시켜 버리게 된다.The red pepper seeds, which are separated during the crushing process of the red pepper, are mixed with red pepper powder in a red pepper powder which does not reduce the taste and taste, for example, about 10%. However, most of the peppers are discarded by means of landfill or incineration do.
하지만, 고추씨에도 필수지방산을 포함하여 인체에 유익한 다양한 효능이 밝혀지면서 고추씨의 활용방안에 대한 다양한 연구와 시도가 이루어지고 있다.However, various effects and beneficial effects on the human body including the essential fatty acids have been revealed in the red pepper seeds, and various studies and attempts have been made to utilize the red pepper seeds.
그 일예로는 등록특허공보 제 10-1281370(등록일자 : 2013. 06.26)에 개시된 '고추씨를 이용한 핫소스 및 그 제조방법'에서 고추씨 기름과 레몬식초가 혼합된 베이스에 토마토케첩과 소정 크기로 파쇄된 고추씨 분말, 증점제, 유지, 조미성분을 포함하도록 함으로써 향미가 우수하고 기호성을 충족시킬 수 있는 핫소스를 제공하게 된다.As an example of such a method, in 'hot sauce using red pepper seeds and its preparation method' disclosed in Patent Registration No. 10-1281370 (registration date: 2013. 06.26), a tomato ketchup and a tomato paste By including hot pepper seed powder, thickening agent, oil, and seasoning ingredients, it provides hot sauce that is excellent in flavor and can satisfy palatability.
다른 예로는 등록특허공보 제 10-1218870호(등록일자 : 2012. 12. 28)에 개시된 '고추와 고추씨를 이용한 된장 및 그 제조방법'에서는 홍고추의 입자크기를 달리하여 고추분쇄물을 제조하고, 그 고추분쇄물에 메주가로, 고추씨 분말, 소금, 정제수를 혼합하여 개량된 된장을 제공하게 된다.As another example, in the case of "doenjang using red pepper and red pepper seeds and its preparation method" disclosed in Registration No. 10-1218870 (registered on Dec. 28, 2012), red pepper ground bean was prepared by varying the particle size of red pepper, The powdered pepper is mixed with meju, red pepper seeds, salt, and purified water to provide an improved miso.
또다른 예로는 등록특허공보 제 10-0714845호(등록일자 : 2013. 06. 26)에 개시된 '조미김용 기름 조성물을 이용한 조미김의 제조방법'에서는 고추씨기름 및 들기름 또는 참기름에 한약재추출물을 더 함유하여 조미김용 기름 조성물을 제조하고 그 기름조성물을 김에 바른 후에 구움으로써 김의 맛을 향상시키게 된다.Another example is the method of manufacturing seasoning steaming with oil composition for seasoning disclosed in Korean Patent Registration No. 10-0714845 (Registration Date: 2013. 06. 26), which further contains herbal medicine extracts in red pepper seed oil, perilla oil or sesame oil To prepare an oil composition for seasoning, and after the oil composition is applied to the oil, it is baked to improve the taste of the seasoning.
상기한 특허문헌에 설명된 고추씨에 대한 다양한 활용 방안에도 포함되는 바와 같이, 종래부터 고추씨는 대개 기름의 형태로 착유되어 식품에 첨가되는 첨가물로서 널리 사용되고 있다.As is also included in various applications for the red pepper seed described in the above-mentioned patent documents, the red pepper seed has been widely used as an additive to be added to food, usually milked in the form of oil.
즉, 붉은 고추씨에 함유된 대략 25∼30％의 지방성분 중에서 불포화지방산의 조성에는 중성지방이 대략 75.8％로 대부분을 차지하며, 그 중성지방 중에는 리놀레산(64.4％)과 올레산(17.3％)이 주요 성분으로 포함된다.Among the fat components contained in red pepper seeds, the content of unsaturated fatty acids is about 75.8%, and among the triglycerides, linoleic acid (64.4%) and oleic acid (17.3%) are major ≪ / RTI >
그리고, 고추씨의 지방성분을 이용하여 얻는 고추씨 기름은 원료고추씨로부터 직접 기름을 얻는 압착고추씨기름과 그 압착고추씨기름을 얻고 남겨지는 부산물(Cake)에 용매로서 N-Hexane을 투입하여 유지성분을 추출하고 그 추출된 유지성분을 정제하여 얻는 고추씨기름으로 대별된다.Then, the red pepper seed oil obtained by using the fatty component of red pepper seed extracts the pressed red pepper seed oil obtained from the raw red pepper seed oil and the by-product (Cake) obtained from the compressed red pepper seed oil by extracting the oil retaining component by adding N-Hexane as a solvent And the red pepper seed oil obtained by purifying the extracted fat component.
그 중, 고추씨로부터 직접 얻는 압착고추씨기름은 색도가 붉고 매우면서 고소한 맛을 나타내고, 그 압착고추씨기름의 분산물로부터 용매를 투입하여 얻는 고추씨기름은 색도가 연노랑이고 무미하며 무취의 특징을 보인다.Among them, compressed red pepper seed oil obtained directly from red pepper seeds has a reddish color and a very sweet taste, and the red pepper seed oil obtained by injecting a solvent from the dispersion of the pressed red pepper seed oil has a characteristic colorlessness and odorless characteristic.
상기한 고추씨기름을 얻기 위한 방법의 일예에 따르면, 등록특허공보 제 10-0909285호(등록일자 : 2009. 07. 17)에 개시된 '활성탄을 이용하여 벤조피렌이 저감화된 압착유를 제조하는 방법'에서 참깨, 들깨 또는 고추씨로부터 압착유를 추출하고, 그 추출한 압착유를 탈산하며, 그 탈산한 압착유를 12~100메쉬 크기의 활성탄 압착유 대비 0.1~1.0중량%를 이용하여 60~110℃에서 10분간 탈색하고, 그 탈색한 압착유를 탈취함으로써 벤조피렌이 저감화된 압착유를 제조하게 된다.According to an example of the method for obtaining the above-mentioned red pepper seed oil, a method of producing compressed oil having reduced benzopyrene using activated carbon disclosed in Korean Patent Registration No. 10-0909285 (registered on July 17, 2009) The compressed oil extracted from sesame, perilla or red pepper is deoxidized, and the deoxidized pressed oil is extracted from 0.1 to 1.0 wt% of activated carbon compressed oil having a size of 12 to 100 mesh at 10 to 10 The mixture is decolored for a minute, and the decolorized compressed oil is deodorized to produce compressed oil having reduced benzopyrene.
그런데, 원료고추씨로부터 얻는 고추씨 기름은 충분하게 볶아주지 않으면 고소한 맛과 향을 얻지 못하고 고추씨 특유의 풋내음을 내게 되어 특이한 잡맛을 내게 되며, 대개는 옥수수배아를 착유하는 압착기를 이용하기 때문에 수율이 현저하게 감소된다.However, since the red pepper seed oil obtained from the raw red pepper seeds does not sufficiently fry, it does not obtain a satisfactory taste and flavor, and gives a unique taste of red pepper seeds to produce a unique flavor. Generally, the yield is remarkable due to the use of a presser for milking a corn embryo .
또, 상기한 등록특허공보 제 10-0909285호를 비롯해서 대개의 경우는 고추씨를 보조적인 첨가물로 사용하고 있을 뿐이기 때문에, 고추씨 특유의 유익한 성분, 예컨대 고추씨에 포함된 필수지방산(특히, 리놀레산)을 다량으로 함유하면서도 고소한 맛이 강화된 고추씨기름을 낮은 제조원가와 고수율 및 고효율적으로 대량 생산이 가능한 방안이 필요하게 된다. In addition, since most of the cases including the above-mentioned Patent Publication No. 10-0909285 use only red pepper seed as an auxiliary additive, the beneficial ingredient unique to red pepper seed, for example, essential fatty acids (especially linoleic acid) contained in red pepper seeds It is necessary to produce a red pepper seed oil having a high flavor while containing a large amount in a low production cost, a high yield and a high efficiency in mass production.
본 발명은 상기한 종래기술의 사정을 감안하여 이루어진 것으로, 붉은 건고추에서 분리된 고추씨를 충분히 볶아서 연속착유기에 의해 착유하여 고소한 맛이 강화되고 필수지방산인 리놀레산이 대량으로 함유된 고추씨기름을 낮은 제조원가와 고수율 및 고효율적으로 대량 생산이 가능하도록 함으로써 그 고추씨 기름을 건강기능식품으로서 활용할 수 있도록 하기 위한 고추씨기름 제조방법을 제공함에 그 목적이 있다.SUMMARY OF THE INVENTION The present invention has been made in view of the circumstances of the prior art described above, and it is an object of the present invention to provide a method for producing red pepper seed oil by sufficiently roasting the red pepper seeds separated from red pepper paste, milking them by a continuous milking machine, And a high yield and high-efficiency mass production of the red pepper seed oil, thereby making it possible to utilize the red pepper seed oil as a health functional food.
상기한 목적을 달성하기 위해, 본 발명의 바람직한 실시예에 따르면 붉은 고추로부터 분리된 고추씨를 원료(원료고추씨)로 사용하여 기름을 얻는 방법에 있어서, 상기 원료고추씨에서 이물질을 제거하는 정선(精選)과 세척을 행하는 단계와, 상기 세척된 원료고추씨를 건조시키는 단계와, 상기 건조된 원료고추씨를 180∼200℃의 온도로 20∼25분간 볶아내는 단계와, 상기 볶아낸 원료고추씨를 연속착유기를 사용하여 착유하는 단계로 이루어진 고추씨 기름 제조방법이 제공된다.In order to achieve the above object, according to a preferred embodiment of the present invention, there is provided a method for obtaining oil by using red pepper seeds separated from red pepper as a raw material (raw red pepper seed) Drying the washed red pepper seeds, roasting the dried red pepper seeds at a temperature of 180 to 200 ° C for 20 to 25 minutes, and using the roasted raw pepper seeds in a continuous milking machine And a step of milking the red pepper seed oil.
바람직하게, 본 발명에 따르면 상기 원료고추시를 볶아내는 단계는 뚜껑과 교반기가 설치됨과 더불어, 볶음 중에 발생되는 연기가 상기 두껑을 개방할 때 발생되지 않도록 연통과 집진기도 갖춘 볶음솥을 이용하여 행하게 된다.According to the present invention, in the step of frying the raw hot pepper, a lid and a stirrer are installed, and a frying pot equipped with a communicator and a dust collector is used so that smoke generated during roasting is not generated when the lid is opened do.
상기한 본 발명에 따른 고추씨 기름 제조방법에 의하면, 붉은 건고추에서 분리된 원료고추씨를 세척 및 건조시켜 충분히 볶아내고 그 원료고추씨로부터 고소한 맛을 내면서도 대략 60％ 이상의 리놀레산이 함유된 고추씨기름을 착유하여 건강기능식품으로 활용할 수 있게 되고, 그러한 고추씨기름은 낮은 제조원가와 고수율 및 고효율적으로 대량 생산이 가능하게 된다.According to the above method of manufacturing the red pepper seed oil according to the present invention, the raw red pepper seeds separated from the red pepper are washed and dried to sufficiently roast, and the red pepper seed oil containing about 60% or more of linoleic acid is obtained from the raw red pepper seed Thus, the red pepper seed oil can be mass-produced at a low production cost, a high yield and a high efficiency.
도 1은 본 발명의 바람직한 실시예에 따른 고추씨 기름 제조방법을 설명하기 위한 공정흐름도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram illustrating a method for producing red pepper seed oil according to a preferred embodiment of the present invention. FIG.
이하, 본 발명에 대해 첨부 도면을 참조하여 상세하게 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 바람직한 실시예에 따른 고추씨 기름 제조방법을 설명하기 위한 공정흐름도이다.FIG. 1 is a process flow diagram illustrating a method for producing red pepper seed oil according to a preferred embodiment of the present invention.
먼저, 본 발명에 따르면 붉은 고추(홍고추)에서 예컨대 고추씨 분리장치에 의해 분리된 고추씨를 수거하여 원료고추씨를 단계 10의 정선(精選)과정에서 흙이라든지 먼지 및/또는 금속성 물질 등의,이물질을 제거하고나서 세척수로 최소한 1회 내지 수회에 걸쳐 깨끗하게 세척하게 된다.According to the present invention, the red pepper seeds separated from the red pepper (red pepper) by, for example, the red pepper seed separation apparatus are collected to remove foreign substances such as soil, dust and / or metallic substances from the raw red pepper seed, And then cleaned with wash water at least once or several times.
여기서, 본 발명에 따르면 상기 단계 10의 정선 및 세척과정에서는 예컨대 자석(磁石)이 부착된 이물질제거장치를 사용하여 예컨대 고추씨분리기 또는 고추파쇄기로부터 혼입된 금속성 물질을 제거하게 된다.According to the present invention, in the cleaning and washing process of the
상기 단계10에서의 정선 및 세척과정에서 이물질이 제거되고 세척된 고추원료씨는 단계 20의 건조과정에서 예컨대 채반 등에 담아서 건조시키게 되는 바, 그 건조는 고추원료싸를 채반에 담아 물이 떨어지지 않을 정도로 건조시켜 후술하는 볶음과정을 원활하게 하여 고소한 맛과 향을 유지하기에 최적의 상태가 되도록 한다.The raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials of the raw materials, So that the roasting process to be described later is smoothly performed, so that the optimum condition for maintaining the flavor and aroma is achieved.
다음에, 단계 30의 볶음과정에서는 상기 건조된 원료고추씨를 볶아주게 되는 바, 본 발명에 따르면 고추씨의 껍질이 두껍기 때문에 그 내부까지 충분히 익혀 참기름에 버금가는 고소한 맛과 향을 얻기 위해 약 180∼200℃의 온도에서 약 20∼25분 정도 진하게 볶아주게 된다.Next, in the roasting process of
여기서, 상기의 볶음과정에서는 탄수화물, 지방, 단백질의 불완전연소에 의해 발암물질로서 알려진 벤조피렌의 발생을 억제하기 위해 뚜껑을 갖추고 교반기가 설치된 볶음솥을 이용하고, 그 볶음솥에는 연통과 집진기도 갖추도록 하여 볶음 중에 발생되는 연기가 뚜껑을 개방할 때 거의 발생되지 않도록 하면 바람직하게 된다.Here, in the above-described roasting process, in order to suppress the generation of benzopyrene, which is known as a carcinogen due to incomplete combustion of carbohydrate, fat and protein, a stir-fryer equipped with a lid and equipped with a stirrer is used. So that it is preferable that smoke generated during roasting is hardly generated when the lid is opened.
상기 단계 30의 볶음과정에서 볶아진 원유고추씨는 단계 40에서 착유과정으로 이행되어 착유가 행해지게 되는 바, 그 착유과정은 연속식 착유기(Expeller)를 사용함으로써 낮은 제조원가와 고수율 및 고효율적으로 대량 생산이 가능하게 된다.In
상기한 과정에 의해 착유된 고추씨 기름에는 필수지방산인 리놀레산이 60% 이상으로 함유되어 건강기능식품으로 다양한 형태로 활용할 수 있게 된다.The palm kernel oil which is milked by the above process contains 60% or more of linoleic acid, which is an essential fatty acid, and can be used in various forms as a health functional food.
한편, 본 발명은 상기한 실시예로 한정되지는 않고 발명의 기술적 요지 및 요점을 이탈하지 않는 범위 내에서 다양한 변경 및 변형 실시가 가능하게 된다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
Claims (2)
상기 원료고추씨에서 이물질을 제거하는 정선(精選)과 세척을 행하는 단계와,
상기 세척된 원료고추씨를 건조시키는 단계와,
상기 건조된 원료고추씨를 180∼200℃의 온도로 20∼25분간 볶아내는 단계와,
상기 볶아낸 원료고추씨를 연속착유기를 사용하여 착유하는 단계로 이루어진 것을 특징으로 하는 고추씨 기름 제조방법.A method for obtaining oil by using red pepper seeds separated from red pepper as a raw material (raw red pepper seed)
A step of performing cleaning and cleaning to remove foreign matters from the raw hot pepper seed,
Drying the washed raw chili,
Frying the dried red pepper seeds at a temperature of 180 to 200 캜 for 20 to 25 minutes,
And milking the roasted chili pepper using the continuous milking machine.
[2] The method according to claim 1, wherein the step of frying the raw chili pepper is performed by using a frying pan equipped with a lid and a stirrer, and a communicator and a dust collector so that smoke generated during roasting is not generated when the lid is opened ≪ / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160034747A KR20170110402A (en) | 2016-03-23 | 2016-03-23 | Method for manufacturing red pepper seed oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160034747A KR20170110402A (en) | 2016-03-23 | 2016-03-23 | Method for manufacturing red pepper seed oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170110402A true KR20170110402A (en) | 2017-10-11 |
Family
ID=60139160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160034747A KR20170110402A (en) | 2016-03-23 | 2016-03-23 | Method for manufacturing red pepper seed oil |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170110402A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210059895A (en) * | 2019-11-18 | 2021-05-26 | 큐원피엔비(주) | Method for manufaturing sunflower salad oil with good taste and scent |
| CN113693221A (en) * | 2021-09-03 | 2021-11-26 | 遵义红满坡农业发展有限公司 | Paste chili powder and processing technology thereof |
-
2016
- 2016-03-23 KR KR1020160034747A patent/KR20170110402A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210059895A (en) * | 2019-11-18 | 2021-05-26 | 큐원피엔비(주) | Method for manufaturing sunflower salad oil with good taste and scent |
| CN113693221A (en) * | 2021-09-03 | 2021-11-26 | 遵义红满坡农业发展有限公司 | Paste chili powder and processing technology thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101613484B1 (en) | Manufacturing method for sesame oil or perilla seed oil | |
| CN104323395B (en) | A kind of antioxidant of the peel extract containing Queensland nut and preparation method and application | |
| KR101407409B1 (en) | Method for preparing sword bean tea | |
| CN105192648B (en) | Cinder-free clearing-oil chafing dish bottom flavorings production technology | |
| CN103725409A (en) | Residue-free sesame utilization technology | |
| CN104041784B (en) | Chili oil that chili oil, the manufacture method of chilli sauce and the method make, chilli sauce | |
| CN103614240A (en) | Production method of Abelmoschus manihot essential oil | |
| CN104082767A (en) | Cocoa-fragrance chicken feet and preparing method thereof | |
| KR101448436B1 (en) | Composition tea bag including medicinal herbs for flavoured stock and manufacturing method thereof | |
| CN103396884A (en) | Rapeseed oil and preparation method thereof | |
| CN106174378A (en) | Flos Caryophylli, Zanthoxylum schinifolium compound the preparation method of extract and the application of product with pericarpium zanthoxyli bungeani | |
| CN103351943A (en) | Preparation technology of cooking sesame oil | |
| CN103396878A (en) | Preparation method of low-temperature cold-pressed peanut oil | |
| KR101855903B1 (en) | Manufacturing method of spice for pork pig ribs using black ginseng | |
| KR20100027256A (en) | Crab preserved in soy sauce of manufacture method and crab preserved in soy sauce | |
| CN105795430B (en) | A kind of preparation method of wrinkled giant hyssop flavouring | |
| CN105558417A (en) | Soft-shelled turtle feed capable of enhancing health function on human bodies by soft-shelled turtle meat and preparation method of soft-shelled turtle feed | |
| KR20170110402A (en) | Method for manufacturing red pepper seed oil | |
| KR101521015B1 (en) | Method of making GABA rice bean curd | |
| CN111996073A (en) | Sesame cold pressing process and sesame food prepared by same | |
| CN108967994B (en) | Preparation method of pepper flavor substance | |
| KR910007317B1 (en) | Process for making flavoured edible oil | |
| KR20210009985A (en) | Pepper seed oid manufacturing method | |
| CN107868696A (en) | A kind of cold pressing method of sesame oil | |
| CN106922845B (en) | Cooking chilli oil composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| N231 | Notification of change of applicant | ||
| N231 | Notification of change of applicant | ||
| N231 | Notification of change of applicant | ||
| E902 | Notification of reason for refusal | ||
| E90F | Notification of reason for final refusal | ||
| E601 | Decision to refuse application |