KR20220046224A - Seasoned Laver using Perilla seed oil and manufacturing process thereof - Google Patents

Abstract

Provided is a method for manufacturing seasoned laver using raw perilla seed oil, which comprises: a first step of producing raw perilla seed oil by putting perilla seeds dried at 30 to 90 ℃ for 1 to 48 hours in an oiling machine, and pressing the perilla seeds for 1 to 10 hours at a pressure of 100 to 500 kg/cm^3; a second step of preparing aronia oil by adding 12 to 25 parts by weight of dried aronia to 100 parts by weight of edible oil and heating the mixture through double boiling at 90 to 120 ℃ for 50 to 70 minutes; a third step of preparing mixed raw perilla seed oil by mixing 0.1 to 0.5 parts by weight of the aronia oil with 1 part by weight of the raw perilla seed oil; a fourth step of applying the mixed raw perilla seed oil to both sides or one side of laver; and a fifth step of roasting the laver coated with the mixed raw perilla seed oil at 90 to 160 ℃ for 10 seconds to 5 minutes. According to the present invention, the content of benzopyrene can be reduced while maintaining flavor characteristics of perilla seed oil, and the seasoned laver is manufactured by using the mixed raw perilla seed oil obtained by mixing raw perilla seed oil with edible oil containing an aronia leaf extract containing useful antioxidant ingredients, so that risk of rancidity of perilla seed oil is reduced, thereby increasing quality stability of seasoned laver.

Description

Seasoned Laver using Perilla seed oil and manufacturing process thereof

The present invention relates to raw perilla oil flavored seaweed using raw perilla oil and a method for manufacturing the same.

Perilla frutescens Britton var. japonica Hara is an annual plant belonging to the Lamiaceae family, native to Southeast Asia, and distributed in Korea, China, India, and Japan.

Perilla oil is a kind of cooking oil, but it is traditionally recognized as a seasoning in Korea and is a favorite food. Perilla oil has been used for a long time as an oil-producing oil along with sesame seeds. After roasting perilla at 160~20℃, heat pressing and filtering to produce perilla oil. It has a unique flavor and color as it is. In addition, in addition to the unique flavor, perilla oil contains about 55% or more of α-linolenic acid, which is very large compared to other edible oils. Linolenic acid has been known for its importance as one of the essential fatty acids, but recently linolenic acid has been used to change serum lipids, lower blood pressure and improve thrombosis, inhibit cancer cell proliferation, improve learning ability, develop retina and brain, improve allergic constitution, and improve lifespan. It is known that it is related to elongation, and the nutritional importance of perilla oil is attracting attention. In addition, as interest in health and young lifestyles is increasing, and the fact that omega-3 fatty acids in perilla oil are effective in preventing dementia, interest and demand for raw perilla oil are increasing. However, perilla oil has a very high content of unsaturated fatty acids, especially linolenic acid, compared to other oils and fats, so it is easy to oxidize.

On the other hand, in the process of roasting and milking perilla as a process to improve milking efficiency and improve taste and flavor, crude protein, carbohydrate and triglyceride content increases and amino acid content decreases, which greatly affects the quality of perilla oil. As a method of extracting perilla oil from perilla, the stir-frying heat pressing method is mostly used, and extraction is performed with some solvents.

In addition, perilla oil has a problem of improving oxidation stability that can suppress rancidity caused by its high content of linolenic acid. For this purpose, in the process of roasting perilla oil in the process of adding antioxidants or milking perilla oil, sugar and amino acids in perilla cause a Maillard reaction and affect the oxidation stability of perilla oil. is going through However, it is known that polycyclic aromatic hydrocarbons are generated during excessive heat treatment in the process of heating and roasting perilla. About 200 types of derivative compounds of polycyclic aromatic hydrocarbons (PAHs) are known, and their carcinogenicity has been found. Among them, benzo(a)pyrene [3,4-benzopyrene; 1,2-benzo-pyrene]) has been found to have particularly strong carcinogenicity. As such, there is a problem in that polycyclic aromatic hydrocarbons are generated during high-temperature cooking and processing such as baking, frying, and frying using oil.

On the other hand, there is a method of manufacturing perilla oil by cold pressed (cold pressed) that does not go through the process of roasting at high temperature. Cold pressing is a method of producing perilla by pressing without roasting, and since artificial heat treatment and solvent treatment are not performed during the oil extraction process, there is no risk of denaturation by heat or residual risk of solvent. However, since perilla oil contains α-linolenic acid, which is a polyunsaturated fatty acid, as its main component, it is prone to rancidity. It is oxidized during processing and storage, giving off a rancid odor, and not only lowering the quality as essential fatty acids and fat-soluble vitamins are lost. , oxidation products damage DNA in the body and cause cell aging and cancer.

In order to solve this problem, there is an effort to inhibit oxidation using antioxidants. Synthetic antioxidants such as BHT (Butylated hydroxytolulene) and BHA (Butylated hydroxyanisole) are widely used due to their excellent effects and economic feasibility.

In addition, as interest in health increases, interest in natural antioxidants is increasing. Tocopherol, widely used as a natural antioxidant, has excellent stability to the human body, but has limited antioxidant effects and is expensive. Therefore, there is a demand for the development of natural antioxidants that are harmless to the human body, have excellent antioxidant power, and are economical.

Aronia (Aronia melanocarpa) is a deciduous shrub of the Rosaceae family. It contains a large amount of bioactive substances such as polyphenols, flavonoids and tannins such as anthocyanins, and is effective in antioxidant, anti-cancer, anti-inflammatory, anti-diabetic, and immune regulation. is known

As the antioxidant function of aronia is known, research on products using aronia is being actively conducted.

Aronia leaves are known to have effects such as free radical scavenging, anti-inflammatory and anti-viral effects, and aronia leaves are rich in total polyphenol content and have excellent antioxidant activity.

If the leaves of aronia tea are used, they are mixed into the cooking ingredients, so the finished dish may look messy, and there is a problem in that it is difficult to produce a rich and uniform flavor.

Republic of Korea Patent Publication No. 10-2010-0033332 Republic of Korea Patent Publication No. 10-2010-0036688

An object of the present invention is to provide a raw perilla oil that can minimize the benzopyrene content while maintaining the unique flavor characteristics of perilla oil, and a taste of raw perilla oil using the same.

It is an object of the present invention to provide raw perilla oil that can prevent the risk of rancidity during the preservation period by mixing aronia oil containing antioxidant useful ingredients with edible oil, and raw perilla oil flavored seaweed using the same.

As a means for achieving the above object, the present invention is a first step of preparing raw perilla oil by putting dried perilla at 30 to 90° C. for 1 to 48 hours in an milking machine and pressing it for 1 to 10 hours at a pressure of 100 to 500 kg/cm 3 ; A second step of preparing aronia oil by adding 12 to 25 parts by weight of dried aronia relative to 100 parts by weight of edible oil and boiling it at 90 to 120° C. for 50 to 70 minutes; Step 3 of preparing a mixed oil of raw perilla oil by mixing 0.1 to 0.5 parts by weight of aronia oil with respect to 1 part by weight of the raw perilla oil; 4 step of applying the raw perilla oil mixed oil to both sides or one side of the laver; And, the fifth step of baking the laver coated with the raw perilla oil mixed oil at 90 to 160° C. for 10 seconds to 5 minutes; provides a method for preparing raw perilla oil flavored laver comprising.

The raw perilla oil mixed oil is characterized in that it further comprises 4 to 8 parts by weight of sesame oil.

In addition, the raw perilla oil mixed oil is characterized in that it further comprises 0.1 to 0.3 parts by weight of sesame oil and 0.5 to 1.0 parts by weight of edible oil relative to 1 part by weight of raw perilla oil.

In addition, it provides a taste of fresh perilla oil produced by the above manufacturing method.

Raw perilla oil flavored seaweed according to the present invention can lower the content of polycyclic aromatic hydrocarbons including benzopyrene while maintaining the flavor characteristics of perilla oil, and is prepared by mixing raw perilla oil with edible oil containing aronia leaf extract containing antioxidant useful ingredients. By manufacturing seasoned seaweed using raw perilla oil mixed oil, the risk of rancidity of perilla oil can be lowered and quality stability of seasoned seaweed can be improved.

1 is an overall process flow chart of the present invention.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as "comprise" or "have" are intended to designate that the described feature, number, step, operation, component, part, or combination thereof exists, and includes one or more other features or numbers, It should be understood that the possibility of the presence or addition of steps, operations, components, parts or combinations thereof is not precluded in advance.

Unless defined otherwise, all terms used herein, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, it should be interpreted in an ideal or excessively formal meaning. is not

1 is an overall process flow chart of the present invention.

The process for manufacturing raw perilla oil flavored seaweed according to the present invention comprises: a first step of preparing raw perilla oil by putting dried perilla at 30 to 90° C. for 1 to 48 hours in an milking machine and pressing it for 1 to 10 hours at a pressure of 100 to 500 kg/cm 3 ; A second step of preparing aronia oil by adding 12 to 25 parts by weight of dried aronia relative to 100 parts by weight of edible oil and boiling it at 90 to 120° C. for 50 to 70 minutes; Step 3 of preparing a mixed oil of raw perilla oil by mixing 0.1 to 0.5 parts by weight of aronia oil with respect to 1 part by weight of the raw perilla oil; 4 step of applying the raw perilla oil mixed oil to both sides or one side of the laver; And, step 5 of baking the laver coated with the raw perilla oil mixed oil at 90 to 160° C. for 10 seconds to 5 minutes.

Step 1

Perilla oil is prepared by putting dried perilla at 30 ~ 90℃ for 1 ~ 48 hours in an milking machine and pressing it for 1 ~ 10 hours at a pressure of 100 ~ 500kg/cm3.

For cold-pressed perilla oil, harvested perilla seeds were washed, dried at 30-90°C for 1-48 hours, and then pressed and pressed at a temperature of 50°C or lower at a pressure of 100-500kg/cm3 for 10 hours for milking. The milking rate of perilla oil milked by cold pressing increases rapidly as the pressure rises in the pressure range of 100 to 500 kg/cm2, and becomes gentle when it exceeds 500 kg/cm2. It is preferable to do More preferably, perilla oil is prepared by pressing at a pressure of 400 to 500 kg/cm 3 .

Linolenic acid, the most important fatty acid in perilla oil, ranges from 65 to 75 g/100 g oil. In perilla oil, the fatty acid content is reduced at a frying temperature of 160 ~ 260℃, and especially, oleic acid and linoleic acid decrease at a frying temperature of 220℃ or higher. Therefore, cold-pressed perilla oil that is not heated contains a large amount of linoleic acid and oleic acid. In the fatty acid composition, the ratio of unsaturated fatty acid to saturated fatty acid content is higher in cold-pressed fresh perilla oil than in the roasted perilla oil, which is excellent in nutrition and functionality.

However, the total phenol content contained in fresh perilla oil by cold pressing is lower than that of stir-fried perilla oil, and the total phenol content is greatly reduced during storage. On the other hand, since the phenolic compound increases as the heating temperature increases, the phenol content of cold-pressed perilla oil that is not subjected to the roasting process is low, and the phenol content is mostly reduced during the oxidation period. Cold-pressed perilla oil has lower oxidative stability than roasted hot-pressed perilla oil, so it is necessary to increase oxidation stability by preventing rancidity of raw perilla oil by cold pressing. The present invention mixes aronia oil for antioxidant.

Step 2

By adding 12 to 25 parts by weight of dried aronia relative to 100 parts by weight of edible oil, aronia oil is prepared by boiling at 90 to 120° C. for 50 to 70 minutes.

The aronia is used by selecting one or more of aronia leaves, aronia fruits, and aronia stems, and most preferably, aronia leaves are used.

Aronia leaves are harvested, sorted and dried. Leaf tea is divided into fresh green tea and fresh green tea depending on whether raw leaves are roasted or steamed during the manufacturing process. Baegeoncha is made by roasting rather than steaming, and goes through the stages of mindfulness and drying. The roasting process removes moisture from the raw leaves and inactivates polyphenol oxidase contained in the tea leaves to remove the unique green smell of the raw leaves, and creates the color, aroma and taste that determine the quality of tea. It is known that the baking temperature is 180 ~ 250℃ is suitable, and if the roasting is excessive, there is a lot of crumbling due to friction and the color becomes cloudy. Preferably, the roasting temperature was 190°C, and the total flavonoid content of the aronia leaves roasted 6 times was significantly higher than that of the raw leaves by about 240%.

Specifically, the cultivated aronia leaves are collected, dried at 25°C for 8 hours, and then roasted at 180-250°C to destroy the oxidase to maintain green color. dried at °C. The roasting process can be performed multiple times, and in the present invention, roasting was performed 6 times. The aronia leaves can be dried and used by drying methods such as natural drying, hot air, freezing and reduced pressure. If moisture is not removed or the moisture content is high, it is preferable to process the moisture content to 5% or less through the drying process, because moisture that does not evaporate in the process of putting in edible oils and fats and extracting flavor may alter the oils and fats.

The dried aronia is added to 100 parts by weight of edible oil and 12 to 25 parts by weight of dried aronia, and heated at 90 to 120° C. for 50 to 70 minutes to extract the components of aronia in edible oil.

Put the edible oil in the heating tank, put the extraction net containing the dried aronia leaves into the heating tank, and heat it with a hot water bath. 12 to 25 parts by weight of dried aronia is added based on 100 parts by weight of edible oil. When dry aronia leaves are included in an amount of less than 12 parts by weight, it is economical, but there is a problem that antioxidant components and flavor are not sufficient. drop the

70 to 80% of the dried aronia component is an insoluble component, and fat-soluble components include vitamin E, beta-carotene, and ketechin (partially), and water-soluble components include catechins, vitamin C, amino acids, and carbohydrates. By boiling in edible oil and fat, the fat-soluble useful components contained in the aronia leaves are extracted, and these useful components give the aroma of aronia leaves and antioxidant effects.

When heating to more than 120 ℃, the extraction of nutrients from the aronia leaves is reduced, there is a problem that the flavor is deteriorated due to the high heating temperature, and when heated to less than 90 ℃, the extraction time of the spice ingredient is prolonged and productivity is lowered.

The aronia oil is cooled to room temperature of about 15 ~ 20 ℃. By cooling aronia oil in a short time, it is possible to prevent evaporation of flavor and prevent rancidity.

Step 3

0.1 to 0.5 parts by weight of aronia oil is mixed with respect to 1 part by weight of the raw perilla oil to prepare a mixed oil of raw perilla.

0.1 to 0.5 parts by weight of aronia oil cooled to room temperature is mixed with 1 part by weight of raw perilla oil prepared by cold pressing. When aronia oil is added in an amount of less than 0.1 parts by weight, the antioxidant effect is lowered, and when mixed in excess of 0.5 parts by weight, the flavor of raw perilla oil is lowered and economical efficiency is low.

On the other hand, the raw perilla oil mixed oil further includes 0.1 to 0.3 parts by weight of sesame oil relative to 1 part by weight of raw perilla oil. Sesame oil is traditionally recognized and used as a seasoning in Korea. It has a richer flavor than perilla oil. Sesame oil contains lignan and gamma tocopherol to prevent rancidity of the oil, so it has antioxidant effects. By manufacturing seasoned seaweed using mixed oil of fresh perilla oil, it is possible to prevent rancidity of the oil and increase storage stability. It can provide delicious laver.

Alternatively, the raw perilla oil mixed oil further comprises 0.1 to 0.3 parts by weight of sesame oil and 0.5 to 1.0 parts by weight of edible oil relative to 1 part by weight of raw perilla oil.

Due to the addition of sesame oil, the antioxidant performance of raw perilla oil mixed oil can be increased, and the flavor of sesame oil is added. Stability can also be improved.

Step 4

This is a step of applying the raw perilla oil mixed oil to both sides or one side of laver.

Apply the mixed oil of fresh perilla oil evenly. In the case of using a mechanical coating device, steam passes between the first and second rollers that are paired up and down, and the first and second rollers are in contact with each other and rotate under a certain pressure. , After the raw perilla oil mixed oil supplied from the upper part of the first roller penetrates into the first roller, the steam passes through and rotates in close contact with a certain pressure, so that the raw perilla oil mixed oil penetrating into the first roller penetrates into the second roller. , Naturally, a mixed leave of raw perilla oil is applied to both sides of the laver. If only one side of the laver is to be applied, only one side can be applied by adjusting the mutual pressure acting on the portion in contact between the first roller and the second roller.

Step 5

The laver coated with the raw perilla oil mixed oil is baked at 90 to 160° C. for 10 seconds to 5 minutes to prepare raw perilla oil flavored laver.

Fats and oils usually have a very high boiling point, so there are many things above about 200°C, but they have a characteristic of being decomposed before boiling. The smoke point of fats and oils refers to the temperature at which light blue smoke is generated on the surface of fats and oils when the fats and oils are heated. If they are absorbed into foods made using oils and fats, they not only give bad taste and smell, but also create carcinogens and are harmful to the human body. The mixed oil of raw perilla oil according to the present invention raises the smoke point to a considerable extent, so that when the mixed oil of raw perilla oil according to the present invention is applied to the surface of hot laver, the smoke phenomenon does not appear, and the generation of smoke or unpleasant odors is greatly reduced.

On the other hand, a process of sprinkling salt powder during the baking process may be added.

The above description is merely illustrative of the technical idea of the present invention, and various modifications and variations will be possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains. That is, since the embodiments disclosed in the present invention are intended to explain rather than limit the technical spirit of the present invention, the scope of the technical spirit of the present invention is not limited by these embodiments. Accordingly, the protection scope of the present invention should be construed by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (4)

Step 1 of preparing raw perilla oil by putting dried perilla at 30 to 90° C. for 1 to 48 hours in an milking machine and pressing it for 1 to 10 hours at a pressure of 100 to 500 kg/cm 3 ;
A second step of preparing aronia oil by adding 12 to 25 parts by weight of dried aronia relative to 100 parts by weight of edible oil and boiling it at 90 to 120° C. for 50 to 70 minutes;
Step 3 of preparing a mixed oil of raw perilla oil by mixing 0.1 to 0.5 parts by weight of aronia oil with respect to 1 part by weight of the raw perilla oil;
Step 4 of applying the raw perilla oil mixed oil to both sides or one side of laver; and,
Step 5 of baking the laver coated with the raw perilla oil mixed oil at 90 to 160° C. for 10 seconds to 5 minutes; The method according to claim 1,
Step 3 is
The raw perilla oil mixed oil is 0.1 to 0.3 parts by weight of sesame oil based on 1 part by weight of raw perilla oil. The method according to claim 1,
Step 3 is
The raw perilla oil mixed oil is 0.1 to 0.3 parts by weight of sesame oil and 0.5 to 1.0 parts by weight of edible oil based on 1 part by weight of raw perilla oil. Fresh perilla oil flavored, characterized in that it is prepared by the manufacturing method according to any one of claims 1 to 3.

Images