KR20180115950A - A process for the preparation of seasoning oil comprising cheonyeoncho and seasoning oil prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing Opuntia humifusa-containing seasoning oil, and Opuntia humifusa-containing seasoning oil produced thereby. To this end, the method comprises the following steps: (S1) pre-treating Opuntia humifusa; (S2) adding the pre-treated Opuntia humifusa in the step (S1) to seasoning oil; and (S3) warming the Opuntia humifusa-containing seasoning oil acquired in the step (S2) at 40-100°C. The Opuntia humifusa-containing seasoning oil produced by the production method has acid value similar to common oil compositions with low content of benzopyran, and ensures the same storability and preservability as common oil compositions, thereby being useful as functional seasoning oil by having inherent efficacy of Opuntia humifusa.

Description

[0001] The present invention relates to a process for preparing seasonings containing natural herbs and to a process for preparing seasonings containing natural herbs,

The present invention relates to a method for producing seasoned oil containing natural herbs, and to a seasoned oil containing natural herbs prepared thereby. More specifically, it contains natural herbs extracted, acid-treated or fermented to prevent rancidity, The present invention relates to a method for producing a functional superficial functional superpowder oil and a superpowder functional superpowder produced thereby.

Various liquid cooking oil is used for cooking various kinds of food. Typical edible oils include corn oil, soybean oil, olive oil, shortening oil, sesame oil, perilla oil, palm oil and sunflower oil. Depending on their unique flavor and user's preference, they may be cooked with fresh vegetables, .

In particular, Jojimyu means seasoning which contains fragrance and flavor components such as spices, poultry, fish and shellfish, etc. Jojimyu can be used as a sauce oil to eat food, especially meat, or to be added to non-cooked food or dandelion to provide a rich flavor to food.

Generally, at home or at a foodservice manufacturing company, the use of the various kinds of flavorful vegetables is washed, melted and cut by hand, so that it takes a long time to prepare and it is considerably cumbersome. In the non-harvest season, There is a problem that desired seasoning flavor can not be obtained due to scarcity, and impurities such as water and food scraps generated during the seasoning oil production process are contained in edible oils, which leads to a problem that edible oils and fats are rapidly spread.

An example of such a crude oil-related technology is disclosed in Korean Patent No. 027155, which discloses a method for producing flavor oil by heating reaction of sugar and amino acid. In Korean Patent No. 0117408, in milking sunflower seeds or peanuts, The present invention relates to a seasoning oil having a high flavor of roasted sunflower seeds and peanuts mixed with flavor oil containing tocopherol and a unique flavor of various seasonings contained in flavor oil,

Accordingly, the inventors of the present invention have completed the present invention by preparing crude oil which is prevented from rancidity by adding natural herbs while continuing the research to develop crude oil with improved shelf life due to prevention of rancidity.

Accordingly, a technical problem to be solved by the present invention is to provide a method for producing functional seasoning oil in which rancidity is prevented and storage stability is improved.

In addition, another technical problem to be solved by the present invention is to provide a functional crude oil which is prevented from rancidity and which is improved in storage stability according to the production method.

According to an aspect of the present invention, there is provided a method for manufacturing seasoned oil containing natural herbs, which comprises the steps of:

(S1) pre-treating the natural candle;

(S2) adding natural herbs pretreated in step (S1) to seasoning oil; And

(S3) warming the crude oil containing natural herbs obtained in the step (S2) at 40 to 100 DEG C;

In addition, the present invention provides a crude oil containing natural herbs prepared according to the above-described production method.

Opuntia humifusa used in the present invention is a Korean native cactus belonging to the palm cactus, and is a perennial plant capable of cultivating for several years to several decades since it can survive the cold at 20 ° C. The fruit and stem contain 163.8 and 71 mg% of vitamin C, respectively, and it is reported that the total polyphenol compound content is high. In the study of functionalities of the viscous substances and pigments extracted from fruits, the extracts isolated from cactus fruit contain polysaccharides which are stable to heat and maintain the stability and physical properties of red pigment even under acidic conditions, It is a useful food material that can be used to promote and enhance the food value.

According to a preferred embodiment of the present invention, in the method for producing seasoned oil containing natural herbs, it includes a step of pre-treating the natural herb, wherein the pretreatment of the natural herb may be an extraction, an acid treatment or a fermentation treatment.

According to one specific embodiment of the present invention, when a natural herbal extract is used to extract a natural herbal extract, the term "extract" means a preparation which is prepared by squeezing a herb medicine with an appropriate extract solution and evaporating the extract solution, But may be an extract obtained by an extraction treatment, a diluted or concentrated liquid of an extract, a dried product obtained by drying an extract, or a controlled preparation or a purified product thereof.

According to one embodiment of the present invention, the natural herbal extract can be extracted using a conventional extraction solvent known in the art, and the extracted liquid can be used in liquid form or can be used by concentration and / or drying. The extraction solvent may be, for example, (a) water, (b) anhydrous or hydrated lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, propanol, butanol, etc.), (c) Solvent, (d) acetone, (e) ethyl acetate, (f) chloroform or (g) 1,3-butylene glycol as the extraction solvent. Preferably, extraction is carried out using methanol, ethanol or butane. Depending on the extraction solvent, the degree of extraction and the degree of loss of the active ingredient of the extract may differ. Therefore, an appropriate extraction solvent should be selected and used. The extraction method is not particularly limited, and examples thereof include cold extraction, ultrasonic extraction, and reflux cooling extraction.

In addition, the natural herbal extract may be obtained by a conventional purification process in addition to the extraction method using the above-mentioned extraction solvent. For example, a fraction obtained through various purification methods such as separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity or affinity) Can also be used to obtain a natural herbal extract.

According to one specific embodiment of the present invention, the natural herbal extract is prepared by pulverizing natural herbs and then adding 60 to 80% of ethanol (EtOH) in a volume ratio of 1 to 4 times, at room temperature for 20 to 30 hours, For 26 hours, collected by filtration, and then concentrated by filtration to obtain a natural herbal extract.

According to one specific embodiment of the present invention, the acid treatment of natural herbs is carried out by drying the natural herbs and then immersing them in the acid solution for 10 to 240 minutes. At this time, it is preferably immersed for 15 to 60 minutes, and most preferably for 20 to 40 minutes.

It is preferable to sterilize at 50 to 90 DEG C after the immersion treatment and maintain the moisture content of the natural candle at 1 to 10 wt%.

The acid solution is preferably at least one acid solution selected from citric acid, tartaric acid, malic acid, lactic acid, acetic acid, fumaric acid, ascorbic acid, succinic acid and adipic acid, but is not particularly limited.

The acid solution preferably contains 0.001 to 0.05 part by weight of acid per 100 parts by weight of water, but is not limited thereto.

When the acid solution contains less than 0.001 part by weight of the acid with respect to 100 parts by weight of water, it has no germicidal effect by the acid solution. If the acid solution contains more than 0.05 part by weight of acid, the surface of the agricultural product is destroyed, There is a problem making it cloudy.

According to one embodiment of the present invention, the natural hyperfructured product used in the present invention can be produced by fermentation using lactic acid bacteria, Bacillus bacteria, yeast bacteria or a mixed strain thereof. Specifically, lactic acid bacteria such as Lactobacillus plantarum and Pediococcus acidilactici ; Bacillus strains such as Bacillus subtilis and Bacillus licheniformis ; And yeasts such as Saccharomyces cerevisiae and Saccharomyces boulardii, and it is preferable to use a mixed strain in which one strain is selected from lactic acid bacteria, Bacillus bacteria and yeast strains.

Lactobacillus , such as Lactobacillus, produces acid to lower intestinal pH, inhibiting harmful microorganisms, producing vitamins and various amino acids, and the ability to inhibit the growth of other bacteria by dominating intestinal flora, and yeasts such as Saccharomyces It has the effect of producing nutrient decomposition enzyme.

 In the present invention, the Saccharomyces cerevisiae is a typical yeast belonging to the carrot fungus. It is a non-pathogenic yeast and fermentates polysaccharides or monosaccharides under stress conditions such as salts, ions, and heat to produce alcohol and carbon dioxide And it has been used in food fermentation for a long time.

In the present invention, the above-mentioned fermenting bacteria can be used as a culture medium in which the strains are inoculated with the respective strains by inoculating the strains into the culture medium itself or a subculture culture medium. Preferably, the culture medium is a culture medium in which the strains are inoculated with each strain in a subculture medium . As one example, the solid and liquid culture media of lactic acid bacteria are grown in MRS medium (Difco, Detroit, USA), Bacillus (Bacillus) YM broth medium (Difco) was used for the genus Nutrient Broth (Difco) and Saccharomyces (Difco) for genus. Lactobacillus genus and Pediococcus genus were cultured at 35 to 40 ° C for 45 to 50 hours. Bacillus (Bacillus sp.) Was cultured at 35 to 40 DEG C for 45 to 50 hours with shaking at 140 to 160 rpm, and Saccharomyces (yeast strain) was cultured at 25 to 35 DEG C for 20 to 30 hours.

According to one specific embodiment of the present invention, the fermentation can be carried out for 3 to 6 days under anaerobic and aerobic conditions at a temperature of 25 to 35 DEG C and inoculating the fermenting bacteria. If the fermentation temperature is less than 25 ° C or the fermentation time is less than 3 days, the fermentation of natural candles is not properly performed. If the fermentation temperature exceeds 35 ° C or the fermentation time exceeds 6 days, There is an uneconomical problem.

According to a preferred embodiment of the present invention, the edible oil is obtained by (i) putting the vegetable raw material into a far-infrared ray distributor, rotating the far-infrared ray distributor for 2 to 7 seconds at a high speed of 40 to 60 Hz, A drying step of irradiating far-infrared rays at 80 to 100 ° C for 1 to 30 minutes while repeating rotation, and drying;

(ii) drying the dried vegetable raw material in step (i) in a far-infrared ray distributor repeating high-speed rotation of 40 to 60 Hz for 15 to 20 seconds and low-speed rotation of 15 to 25 Hz for 2 to 7 seconds, A first frying step in which far infrared rays are irradiated for 5 to 60 minutes and roasted;

(iii) the first roasted vegetable raw material of step (ii) is heated at a high speed of 40 to 60 Hz for 2 to 7 seconds and at a low speed rotation of 15 to 25 Hz for 15 to 20 seconds, Second roasting step in which the far infrared ray is roasted for 1 to 30 minutes under the condition of the temperature of < RTI ID = 0.0 >

(iv) cooling the second roasted vegetable raw material of step (iii) to room temperature in a far-infrared ray distributor repeating high-speed rotation of 40 to 60 Hz and low-speed rotation of 15 to 25 Hz for 2 to 7 seconds for 15 to 20 seconds; Cooling step;

(v) milking the plant material cooled at room temperature in the step (iv) using an oiling machine; And

(vi) filtrating the milked milk of step (v), but the present invention is not limited thereto.

In the step (i), the temperature of the distributor is preferably 80 to 100 ° C, more preferably 85 to 95 ° C, and even more preferably 90 ° C, but is not limited thereto.

In the step (i), far-infrared rays are preferably irradiated for 1 to 30 minutes, more preferably 3 to 20 minutes, even more preferably 5 to 15 minutes, but not limited thereto .

 When the far infrared ray is irradiated in the step (i) for less than one minute, the vegetable raw material is not dried and the vegetable raw material is not roasted evenly in the roasting process. When the irradiation is conducted for more than 30 minutes, There is a problem that harmful benzopyrene is generated in the roasting process.

In the step (ii), the temperature of the distributor is preferably 130 to 150 ° C, more preferably 135 to 145 ° C, and even more preferably 140 ° C, but is not limited thereto.

In the step (ii), it is preferable to irradiate far-infrared rays for 5 to 60 minutes, more preferably for 10 to 30 minutes, and more preferably for 15 to 20 minutes, .

When the far infrared ray is irradiated in the step (ii) for less than 5 minutes, there is a problem that milking is difficult because the vegetable raw material does not ripen evenly to the inside. When the irradiation is conducted for more than 60 minutes, Resulting in harmful benzopyran.

In the step (iii), the temperature of the distributor is preferably 130 to 160 ° C, more preferably 135 to 150 ° C, and even more preferably 145 ° C, but is not limited thereto.

In the step (iii), it is preferable to irradiate far-infrared rays for 1 to 30 minutes, more preferably 3 to 20 minutes, even more preferably 5 to 15 minutes, but not limited thereto .

When the far infrared ray is irradiated in the step (iii) for less than 1 minute, there is a problem that milking is difficult because the vegetable raw material does not ripen evenly to the inside. When the irradiation is conducted for more than 30 minutes, Resulting in harmful benzopyran.

The vegetable raw material is preferably at least one selected from the group consisting of sesame, perilla, black sesame, soybean, pine nuts, pumpkin seed, lotus seed, sunflower seed, oudy, brown rice, peanut, Not.

It is preferable to mix 2.0 to 50.0 parts by weight of natural candles per 100 parts by weight of the crude oil, more preferably 3.0 to 15.0 parts by weight of natural candles, more preferably 5.0 to 10.0 parts by weight of natural candles But is not limited thereto.

When the natural herbs of less than 2.0 parts by weight based on 100 parts by weight of the crude oil are mixed, there is a problem that the flavor of the agricultural products is not generated. When the natural herbs of more than 50.0 parts by weight are added, On the other hand, the cost increases.

Meanwhile, the present invention provides a functional crude oil containing natural herbs prepared according to the above-described production method.

As described above, the crude oil containing the natural herb of the present invention has an acid value similar to that of a common oil composition and has a low benzopyran content, so that it has the same preservative and storage properties as a general oil composition, As shown in FIG.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example 1: Natural pre-treatment

(1) Natural herbal extracts

After pulverizing the natural supernatant, 1000 ml of 70% ethanol was immersed in 100 g of the sample for 24 hours, and then recovered three times. 2 filter paper, and the filtrate was concentrated using a vacuum rotary evaporator, lyophilized, and stored at -20 ° C.

(2) Natural acetic acid treatment

After the natural candles were washed in normal temperature water and then cut into a size of 3 mm and preliminarily dried to a moisture content of 20% at 40 ° C, the pre-dried papules were immersed in an acid containing 30 mg of acid Solution for 1 hour.

After the natural herb that had been soaked in the acid solution was removed, the remaining acid solution was removed from the filamentous root, and the acid-treated natural herb was sterilized at 75 ° C. Thereafter, the sterilized natural herb was lyophilized to a moisture content of 3%.

(3) Natural fermentation

After washing the natural herbs with water at room temperature, the lactic acid bacteria were inoculated at 10 ⁷ cfu / ㎖ level on the mixed surface with the cells and the culture medium, and then inoculated at 25 to 30 ° C under anaerobic and aerobic For 30 minutes, and allowed to come into contact with air). After 5 days of fermentation, the mixture was dried in a hot-air drier set at 25 ° C for 20 hours or more to prepare a natural fermented product.

Example 2: Preparation of sesame oil

After the impurities such as soil, sand, weed, branches, and immature sesame seeds mixed with sesame are removed, the sesame raw material from which the impurities have been removed is put into water and stirred for 5 to 15 minutes to remove dust and chaff The foreign matter was removed.

The process comprises the steps of putting the sesame which has been removed with the foreign substance into a far-infrared ray distributor, rotating the far-infrared ray distributor at a high speed of about 50 Hz for about 5 seconds while irradiating the far-infrared ray at a temperature of 90 ° C for 15 minutes, The process of spinning was repeated 10 times or more in order to remove water contained in sesame seeds.

The process of making the far-infrared distributor at a high speed for about 4 seconds at about 50 Hz and the low speed rotation for about 17 seconds at about 20 Hz while irradiating far infrared rays at a temperature of 150 캜 for 20 minutes at a temperature of 150 캜 in the distributor It was repeated 30 times or more in order to roast sesame seeds.

The first roasted sesame seeds were irradiated in a far-infrared ray distributor at 155 ° C. for 10 minutes while the far-infrared ray distributor was rotated at about 50 Hz for about 6 seconds, and at a low speed for about 17 seconds at about 20 Hz The sesame seeds were roasted in a second order.

The second roasted sesame seeds were rotated at a high speed of about 50 Hz for about 6 seconds while the far infrared ray distributor was not irradiated with far infrared rays and at a low speed for about 17 seconds at about 20 Hz, Lt; / RTI >

The cooled sesame seeds were introduced into a milking machine using a screw-type extractor which does not act on compression heat and instantaneously compressed to obtain a sesame oil retaining component (sesame oil).

The obtained sesame oil retaining component was allowed to naturally cool for 1 hour and then filtrated under a pneumatic pressure of 2 atm or less using a filter paper having a maximum treatment capacity of 300 to 600 ml per one time to obtain sesame oil.

Example 3: Production of sesame oil containing natural superoxide

To 100 ml of the sesame oil prepared in Example 2, 6 g of natural candy which had undergone the extraction, acid treatment and fermentation in Example 1 were mixed.

Then, the sesame oil mixed with the natural candles was boiled at 80 ° C to prepare sesame oil containing natural candles.

Test Example 1: Measurement of acid value and benzopyrylene content

The prepared sesame oil containing the natural herbs and the sesame oil containing no natural herbs as a comparative example were stored at room temperature for one month, and the respective acid values and the benzopyrylene contents were confirmed. The results are shown in Tables 1 and 2 below.

Examination Items Test inspection standard Test result Judgment Common sesame oil Acid value 4.0 or less 0.7 fitness Benzopyran (占 퐂 / kg) 2.0 or less 0.0 fitness Sesame oil containing natural herbal extract Acid value 4.0 or less 0.9 fitness Benzopyran (占 퐂 / kg) 2.0 or less 0.1 fitness Acid-treated natural sesame oil Acid value 4.0 or less 1.0 fitness Benzopyran (占 퐂 / kg) 2.0 or less 0.1 fitness Sesame oil containing natural fermented water Acid value 4.0 or less 0.8 fitness Benzopyran (占 퐂 / kg) 2.0 or less 0.1 fitness

In the above results, the acid value of sesame oil not containing natural candles was 0.7, and the sesame oil acid contents including the natural herb extract, acid-treated natural candies and natural fermented products according to the present invention were 0.9, 1.0 and 0.8, , And it was confirmed that the natural sesame oil according to the present invention had the same storage stability as general sesame oil.

As described above, the crude oil containing the natural herb of the present invention has an acid value similar to that of a common oil composition and has a low benzopyran content, so that it has the same preservative and storage properties as a general oil composition and has inherent efficacy of natural candy, As shown in FIG.

Claims (3)

A method for preparing seasonings containing natural herbs, comprising the steps of:
(S1) pre-treating the natural candle;
(S2) adding natural herbs pretreated in step (S1) to seasoning oil; And
(S3) warming the crude oil containing natural herbs obtained in the step (S2) at 40 to 100 DEG C; The method according to claim 1,
Wherein the natural pre-treatment in step (S1) is natural herb extract, acid treatment and fermentation treatment. A crude oil containing natural herbs prepared according to the manufacturing method according to claim 1 or 2.