KR20220156715A - Preparation and composition of onion flavor oil with enhanced functional ingredients and flavor of onion - Google Patents

Abstract

The present invention relates to an onion flavor oil composition with enhanced functional components and flavor of onion and a method for preparing the same. In one embodiment, the onion flavor oil composition manufacturing method comprises the steps of: drying onion; grinding the dried onion to prepare an onion pulverized product; preparing a mixture containing the onion pulverized material and olive oil; obtaining an extract by ultrasonic cold extraction of the mixture at 35 to 45 ℃; and filtering the extract. Provided are a method and composition for preparing natural onion-olive flavor oil are provided. The natural onion flavor oil made by adding onion, a major agricultural product in Korea, and using a cold brewing method, has a rich onion flavor. The natural pressed olive oil or refined olive oil useful for health is used to give health benefits and natural flavor.

Description

Preparation and composition of onion flavor oil with enhanced functional ingredients and flavor of onion {Preparation and composition of onion flavor oil with enhanced functional ingredients and flavor of onion}

The present invention relates to an onion flavor oil composition with enhanced functional components and flavor of onion and a method for preparing the same.

Flavor oil, which is a food flavor, refers to oil for food additives for edible purposes. Flavor oil is a fragrant (aromatic) oil that determines taste and flavor, and includes synthetic flavors, natural flavors, and combined flavors, and is mainly used as a food additive. In addition, synthetic flavors or natural flavors are combined to produce various flavor combinations for food additives in order to express desired flavors such as coffee flavor, fruit flavor, and spice flavor.

On the other hand, the proportion of food flavors in the domestic flavor market accounts for about 55 to 60%, and most of the raw materials for food flavors depend on imports, and in Korea, these raw materials are simply mixed and sold. In 2020, the global processed food market is worth 7 trillion dollars (7813 trillion), and as foods emphasizing 'convenience' and 'health' lead the growth, the global food market has grown at an annual rate of 3.2% over the past five years. The scale of food products is $3.4 trillion, especially pasta, noodles, savory snacks, oils and fats, seafood and ice cream, etc. showing high growth rates, reflecting the consumption trend that pursues 'convenience' and 'health'. , dairy products and soy products are showing rapid growth.

In the domestic food industry, as interest in well-being consumption trends and safe foods increased from 2016, the health functional food market continues to grow, while the natural seasoning and food additives market is growing rapidly. In Korea, the production performance of home convenience food continues to grow due to the expansion of demand for single-person and dual-income households, and the domestic sales of food additives are steadily increasing from about 1.2 trillion won in 2015 to 1.8 trillion won in 2019. In particular, as the needs of consumers who have experienced various food cultures such as dining out and home meals have increased, the sauce market in 2018 was KRW 2,496.5 billion, a 16.9% increase from KRW 2,135.6 billion in 2013, and sauce accounted for the highest at 63.0%. , and complex seasoning food (31.9%), in order of increasing convenience, reducing capacity, and becoming high quality, the production and demand of related industries are expected to increase significantly in the future.

Flavor oil refers to edible flavor oil with a fragrance prepared by adding food flavoring or adding herbs or spices to oil to add flavor to edible oil. Flavor oil is added in a small amount to various dishes such as pasta, risotto, steak, salad, and omelet to remove the flavor and odor of the dish and enhance the quality of the dish. In addition, sesame oil or perilla oil are representative flavor oils in Korea, and they enhance the sense of taste by giving various flavors to food during dressing or cooking, but it is characterized by not modifying the cooking raw materials themselves used for cooking or dressing.

Flavor oil developed for food use in Korea refers to seasoning oil rather than flavor oil as it is an edible oil that contains the flavor and taste components of spices, livestock meat, fish and shellfish, etc. do. Seasoning oil is close to a seasoning agent such as a sauce used for providing rich flavor to food by using it as a sauce oil for dipping food, especially meat, or by adding it to seasoned food or stew. Like flavor oil in the West or sesame oil in Korea, flavor oil maintains its original base oil form, so it is clear and clean, so it is used for fresh salads or sauces, sprinkled or mixed just before eating, pasta, risotto, steak, salad, and omelette. It is a flavor oil suitable for a variety of dishes, such as giving flavor without harming the original shape and color of dishes, making ordinary dishes special or enhancing class. In particular, flavor oil has never been developed in Korea, and most of The situation is.

As an example of the domestically developed technology related to seasoning oil, Korean Patent Registration No. 10-0271560 discloses a method for producing flavored oil by heating reaction between sugar and amino acid, and Korean Patent Registration No. 10-0117408 In milking sunflower seeds or peanuts in ho, by mixing and milking flavor oil containing natural tocopherol, the savory flavor of roasted sunflower seeds or peanuts and the unique flavor of various seasonings in flavor oil are harmonized, and seasoning close to seasoning oil with excellent universality I am initiated. In addition, the existing seasoning oil developed and disclosed in Korea is subjected to secondary heat extraction by adding a seasoning extracted with heat milking or fermentation or a solvent, and the base oil itself undergoes a physical and chemical change, and the oil used initially is transformed and the original color is restored. Most of them were seasoned oils similar to oleoresin, which lost the characteristics of oil and fat and were used only as a solvent for seasonings.

Natural food flavors or flavor oils manufactured by environmentally friendly extraction from conventional spices or herbs are rarely produced in Korea, and most of them depend on imports or are expensive. As a result, the flavor is reduced and safety issues for public health are being raised.

Accordingly, the present inventors completed the present invention by adding dried natural onion to olive oil, which is a base oil, to prepare onion flavor oil so that the flavor of onion permeates into olive oil using an ultrasonic cold sediment extractor. In the process of manufacturing onion flavor oil, the physical change of olive oil, which is the base oil, is minimized by physical infiltration extraction without using any chemical method, so that the onion flavor is infiltrated (leaching) while maintaining the original characteristics of olive oil, A method for preparing a clean onion flavor oil composition having excellent transparency and a technique for the composition have not been disclosed yet.

One object of the present invention is to provide an onion flavor oil composition and a method for producing the same, in which the flavor and useful components of the onion are leached, and the nutrition and flavor are excellent.

Another object of the present invention is to provide an onion flavor oil composition that is beneficial to health, improves the flavor of food, and has an excellent effect of enhancing flavor, including polyphenols and natural antioxidant components, and a method for producing the same.

Another object of the present invention is to provide an onion flavor oil composition with excellent formulation stability, storability and storability of the onion flavor oil composition and a method for preparing the same.

Another object of the present invention is to provide an onion flavor oil composition capable of producing high-quality flavor oil by minimizing deterioration in flavor and quality of olive oil by using ultrasonic cold extraction in the process of preparing the composition and a method for preparing the same.

One aspect of the present invention relates to a method for preparing an onion flavor oil composition. In one embodiment, the onion flavor oil composition manufacturing method comprises the steps of drying onions; Grinding the dried onion to prepare onion pulverized product; Preparing a mixture containing the onion pulverized material and olive oil; Obtaining an extract by ultrasonic cold extraction of the mixture at 35 ~ 45 ℃; and filtering the extract.

In one embodiment, the drying is performed by drying the onion at 40 to 60 ° C., and after drying, the onion may have a moisture content of 20% by weight or less.

In one embodiment, the onion pulverized material has an average size of 5 to 7 mm, the mixture includes 10 to 40 wt% of the onion pulverized material and 60 to 90 wt% of olive oil, and the ultrasonic cold extraction is performed for 2 to 4 hours. can be carried out.

In one embodiment, the ultrasonic cold extraction is repeated twice or more, the olive oil includes cold-pressed unrefined olive oil and refined olive oil, and the prepared onion flavor oil composition is the type of olive oil. It can be used for salad or cooking depending on.

Another aspect of the present invention relates to an onion flavor oil composition prepared by the method for producing an onion flavor oil composition. In one embodiment, the onion flavor oil composition includes onion flavor oil prepared by filtering an extract obtained by ultrasonic cold extraction of onion pulverized material using olive oil.

When the onion flavor oil composition and method for preparing the same according to the present invention are applied, the flavor and useful components of the onion are leached, and the nutrition and flavor are excellent, including polyphenols and natural antioxidant components, which are beneficial to health and enhance the flavor of food. The onion flavor oil composition has excellent formulation stability, storability and storability, and minimizes the flavor and quality degradation of olive oil by using ultrasonic cold extraction during the manufacturing process of the composition, resulting in high quality It is possible to manufacture flavored oil, and maintains the original characteristics of olive oil by minimizing the physical change of olive oil, which is the base oil, by using the ultrasonic cold extraction method, which is a physical extraction method, without using any chemical method in the manufacturing process of onion flavored oil. It is characterized by providing a method and composition for producing a clear and clean flavor oil by infiltrating onion flavor while doing so. In addition, in the production of flavor oil, it is extracted by adding and extracting natural onion dried at low temperature, which is highly stable and beneficial to health, instead of synthetic flavor enhancers generally used as flavor enhancers. By confirming that natural onion-olive flavor oil with excellent functionality is manufactured, it enhances the flavor of the dish itself and contains functional ingredients beneficial to health, so that it can have health and convenience, which is a trend of modern people.

1 shows a method for producing an onion flavor oil composition according to one embodiment of the present invention.

In describing the present invention, if it is determined that a detailed description of a related known technology or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

In addition, the terms to be described below are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of the user or operator, so the definitions should be made based on the content throughout this specification describing the present invention.

Onion flavor oil composition manufacturing method

One aspect of the present invention relates to a method for preparing an onion flavor oil composition. 1 shows a method for producing an onion flavor oil composition according to one embodiment of the present invention.

In one embodiment, the onion flavor oil composition manufacturing method comprises the steps of drying onions; Grinding the dried onion to prepare onion pulverized product; Preparing a mixture containing the onion pulverized material and olive oil; Obtaining an extract by ultrasonic cold extraction of the mixture at 35 ~ 45 ℃; and filtering the extract.

As the onion ( Allium cepa ), a conventional one may be used. For example, domestic onions can be used.

In one embodiment, the drying is performed by drying the onion at 40 to 60 ° C., and after drying, the onion may have a moisture content of 20% by weight or less. When dried under the above conditions, the fragrance and functionality of the present invention may be excellent.

In one embodiment, the onion pulverized material has an average size of 5 to 7 mm, the mixture includes 10 to 40 wt% of the onion pulverized material and 60 to 90 wt% of olive oil, and the ultrasonic cold extraction is performed for 2 to 4 hours. can be carried out. When the mixture of the above conditions is applied, the useful components of the onion are easily extracted, and the taste and aroma may be excellent.

The average size may mean the diameter or maximum length of an onion.

The filtration step may be performed by filtering the extract in a conventional manner to remove leached onion solids and soluble components.

In one embodiment, the ultrasonic cold extraction is repeated twice or more, the olive oil includes cold-pressed unrefined olive oil and refined olive oil, and the prepared onion flavor oil composition is the type of olive oil. It can be used for salad or cooking depending on.

Onion flavor oil composition prepared by the onion flavor oil composition manufacturing method

Another aspect of the present invention relates to an onion flavor oil composition prepared by the method for producing an onion flavor oil composition. In one embodiment, the onion flavor oil composition includes onion flavor oil prepared by filtering an extract obtained by ultrasonic cold extraction of onion pulverized material using olive oil.

In one embodiment, the oil composition may further include a spice. For example, the onion flavor oil composition comprises 85 to 95% by weight of onion flavor oil; and 5 to 15% by weight of spices, wherein the spices include at least one of oregano ( Origanum vulgare ), parsley ( Petroselinum crispum ) leaves, and black pepper ( Piper nigrum. Linnaeus ). When included under the above content conditions, the functionality and flavor of the present invention may be excellent.

In one embodiment, the spice may have an average size of 0.5 to 3 mm. The size may mean the diameter or maximum length of the spice. Mixability and intake of the composition may be facilitated when included within the above range. For example, the average size may be 1 mm.

In one embodiment, the oil composition can be commercialized by non-heat sterilization using an ultraviolet (uv) sterilizer or the like.

In the present invention, domestic peeled onions are dried at a low temperature at 50 ± 10 ° C, sliced to about 5 to 7 mm, and then 10 to 40% by weight is added to cold-pressed or refined olive oil and put in an ultrasonic cold sediment extractor. After constant temperature control at 40℃ and extraction for 3±1 hours, the onion-olive flavor oil finally manufactured by removing the leached onion and soluble content is subjected to a non-heating UV sterilization process just before commercialization to finalize the product. Olives with onion flavor Refers to the method for producing flavor oil and its composition

In order to achieve the above object, the present invention (a) after removing the stalk and skin of domestic onion, wash the onion cleanly to remove water, cut it in 1/2 and put it in a low-temperature dryer to dry the onion moisture content at a drying temperature of 50 ± 10 ° C. Preparing a dry onion sample for flavor enhancement by drying to 20% or less and then slicing the dried onion to about 5 to 7 mm to facilitate cold leaching in base oil (olive oil);

(b) Prepare cold-pressed olive oil or refined olive oil as a base oil for extraction for cold extraction of flavor oil, and prepare 10 to 40% by weight of the onion sample for flavor enhancement prepared in step (a) of the base oil. Put the base oil and the onion sample for flavor enhancement together in an ultrasonic extractor, adjust the cold needle extraction temperature to a constant temperature of 40 ± 5 ° C, and then extract the cold needle by leaching and stirring for 3 ± 1 hours;

(c) preparing primary onion flavor oil through a filtering and refining step of removing soluble components and pulverized onion leached from the base oil extracted by cold extraction in step (b) through a filtering device;

(d) In order to enhance the onion flavor and functional components contained in the onion flavor oil in the base oil for flavor oil in step (c), repeat the same process for the first onion flavor oil production step up to 2 or 3 times as necessary to increase the functionality. Strengthening onion flavor;

(e) After step (c) and step (d), in order to diversify the palatability of onion flavor oil finally extracted through filtration and purification through filtration and purification, 1 to 3 mm additionally ground spice dried ( Oregano, parsley leaves, black pepper) 5 to 15% optional secondary flavor oil production step; and

(f) a final step so that the onion olive flavor oil finally produced through the manufacturing process of the steps (c), (d), and (e) is subjected to non-heating UV sterilization so that it can be commercialized; It provides a method for producing a natural onion-olive flavor oil composition characterized in that.

In addition, the present invention provides an onion olive flavor oil composition in which the functional components and flavor of the onion prepared by the above manufacturing method are enhanced.

For example, the present invention relates to an onion olive flavor oil composition with enhanced functionality and a method for producing the same, in which olive oil is used as a base oil for flavor and dried sliced onions are added to enhance flavor and enhance functionality, and are extracted by cold needles. a) preparing a dried onion sample for flavor enhancement; (b) combining olive oil, which is a base oil for cold brew extraction, with sliced dried onion; (c) ultrasonic cold extraction step by ultrasonic leaching and stirring; (d) filtration step of flavor oil; (e) repeating steps (b) to (d) 2 to 3 times for cold leaching to enhance flavor enhancement if necessary (f) of (e) prepared through the final cold extraction process from above Diversifying the palatability of the flavor oil by adding 5 to 15% by weight of dried spices (oregano, parsley leaves, pepper) pulverized to about 1 mm in the step; manufacturing method of an onion-olive flavor oil composition and the manufacturing method It relates to an onion olive flavor oil functional composition prepared by.

For example, the composition manufacturing method of the present invention is (a) after removing the stem and skin of domestic onion, wash the onion cleanly to remove water, then cut it in half vertically and put it in a low-temperature dryer at a drying temperature of 50 ± 10 ° C. Prepare dried onion samples for flavor enhancement by drying to a moisture content of 20% by weight or less, and then slicing dried onions into 5-7 mm to facilitate cold leaching from base oil (cold-pressed olive oil or refined olive oil) step;

(b) Prepare cold-pressed olive oil or refined olive oil as a base oil for extraction for cold extraction of flavor oil, and prepare 10 to 40% by weight of the onion sample for flavor enhancement prepared in step (a) of the base oil. Put the base oil and the onion sample for flavor enhancement together in an ultrasonic extractor, adjust the cold needle extraction temperature to a constant temperature of 40 ± 5 ° C, and then extract the cold needle by leaching and stirring for 3 ± 1 hours;

(c) first preparing onion flavor oil by removing solubles and pulverized onion leached from the cold brewed base oil in step (b) through a separation and filtering device;

(d) In order to enhance the onion flavor and functional components contained in the onion flavor oil in the base oil for flavor oil in step (c), repeat the same process for producing the first onion flavor oil up to 2 or 3 times as necessary, enhancing the functionality and flavor of;

(e) After the step (c) and the step (d), in order to give various palatability to the onion olive flavor oil finally extracted through filtration and purification, dried spices (oregano, oregano, Parsley leaf, black pepper) alone or mixed, 5 to 15% optional secondary onion olive flavor oil production step;

(f) the final step so that the onion olive flavor oil finally produced through the manufacturing process of the step (c), the step (d), and the step (e) can be commercialized by non-heating UV sterilization; It provides a method for producing a natural onion-olive flavor oil composition characterized in that.

In addition, the present invention relates to a method for producing an onion olive flavor oil composition having enhanced functional ingredients and flavor of onion prepared by the above production method.

In the case of producing seasoned oil using conventional agricultural products, there is a problem that rancidity occurs due to use as a solvent for seasonings to which base oil is added or thermal denaturation or chemical denaturation. In addition, when existing developed products are used for salads, seasonings, heating, frying, etc., the appearance or color of the dish changes, and the effect of changing the dish itself, not to mention the flavor of the dish, is great. Most of the products developed were similar to seasoning sauces that could be used.

In the present invention, the physical change of olive oil, which is the base oil, is reduced to a minimum by using ultrasonic permeation extraction, which is a physical extraction method, without using any chemical method in the manufacturing process of onion flavor oil, while maintaining the original characteristics of olive oil, while maintaining the onion flavor. It is characterized by providing a clear and clean flavor oil manufacturing method and composition that is infiltrated.

In addition, in the production of flavor oil, it is extracted by adding and extracting natural onion dried at low temperature, which is highly stable and beneficial to health, instead of synthetic flavor enhancers generally used as flavor enhancers. It was confirmed that natural onion-olive flavor oil having excellent functionality was prepared. The onion olive flavor oil of the present invention prepared in this way is differentiated from the conventional method for producing flavor oil similar to seasoning sauce, and the flavor oil product enhances the flavor of the dish itself and contains functional ingredients beneficial to health, which is a trend of modern people. By developing onion flavor oil with convenience and convenience, the present invention was completed.

In the present invention, onion flavor oil prepared by drying domestic onions at a low temperature, slicing them to about 5 to 7 mm, and then adding 10 to 40% by weight to cold-pressed or refined olive oil and performing ultrasonic cold sediment extraction is Provided is a method for preparing onion flavor oil with enhanced functionality and flavor by leaching flavor and useful components and a composition thereof.

Cold-pressed olive oil with a unique flavor is beneficial to health because it contains a large amount of polyphenols and natural antioxidants, and the flavor is harmonious with strong fruit flavor and spicy and bitter taste, and has a slight herbal scent, so other spices or herbs It can be used to improve the flavor or enhance the flavor of food because it has an advantage in manufacturing flavor oil because it harmonizes well with it. It is an object of the present invention to provide a natural onion flavor oil composition with excellent long-term storage stability and strong flavor by preparing natural olive flavor oil containing components beneficial to health with high stability in place of synthetic flavor enhancers generally used as flavor enhancers.

As a method to enhance the flavor of onion using domestic onion, dry onion at low temperature, slice dry onion into 5-7mm pieces, and then add 10-40% by weight to cold-pressed or refined olive oil for ultrasonic cold extraction. The flavor oil provided a method for preparing onion-olive flavor oil in which the flavor of onion and olive oil harmonized with each other and the flavor was enhanced, and a composition thereof.

In the present invention, the natural olive flavor oil prepared by using the cold extraction method by adding onions, a major domestic agricultural product, has a rich onion flavor and uses cold-pressed olive oil or refined olive oil to benefit health and impart onion flavor. Provided is a method and composition for preparing natural onion olive flavor oil.

The present invention adds 10 to 40% by weight of domestic onion grown eco-friendly in Korea to olive oil and extracts it in a short time using ultrasonic waves at a low temperature of 40 ° C. will be.

In the present invention, since domestic onions are put in natural pressed olive oil or refined olive oil and extracted by cold extraction with an ultrasonic extractor with high extraction efficiency, the flavor and functional components of onions are extracted in olive oil, resulting in natural flavor and flavor with excellent taste, nutrition and functionality. By providing an oil composition, it can help develop food culture and has the effect of contributing to national health.

The onion-olive flavor oil composition of the present invention is a development product manufactured by putting domestically grown eco-friendly onions in olive oil and extracting them at low temperature for a short time by ultrasonic waves. As it contains a large amount of functional ingredients, it is health-oriented according to the current consumer trend, and the product has high stability and palatability, and is highly practical as a natural flavor oil with the convenience of immediate use.

On the other hand, flavor oils using conventional spices or herbs are rarely produced domestically and most are imported. Most of the imported flavor oils are not leached by adding spices, but are manufactured by adding less than 1% of synthetic spices or 1 to 5% of dried spices to olive oil. Among these flavor oils, there are products that are sold at a price of 3 to 10 times higher than that of conventional diesel flavor oils to which natural flavors are added. The flavor oil of the present development improves the flavor by cold extraction method without adding synthetic flavoring, and at the same time, it contains useful ingredients contained in onion and olive oil, so it can be beneficial to health.

The developed product of the present invention puts onions, a domestic agricultural special product, in cold-pressed or refined olive oil so that the natural flavor components contained in onions are leached into the olive oil, so that the flavor components of onions and olive oil harmonize with each other to improve the flavor There is a synergistic effect that In addition, since it contains useful ingredients from onions and olive oil, it is beneficial to health, reflecting the consumption trend that pursues 'health and luxury'.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed as limiting the present invention by this in any sense. Contents not described herein can be technically inferred by those skilled in the art, so descriptions thereof will be omitted.

Example 1: Preparation of onion olive flavor oil with enhanced onion flavor

go. Drying Conditions and Moisture Content of Onions to Increase Flavor Enhancement Efficiency

In order to increase the efficiency of onion flavor extraction, onion was artificially given semi-drying and drying conditions before flavor extraction, and biological onion was used as a control for non-treatment. To use for flavor enhancement, remove the stem and skin of domestic onion, wash the onion cleanly to remove moisture, cut it in half vertically, put it in a low-temperature dryer, and dry it at a drying temperature of 50±10℃ to make the onion moisture content less than 20%. Moisture content for each drying condition was investigated. The moisture content of raw onion before drying was about 92.6%, semi-dried onion was 50.2%, and dry onion was about 21.4%. In order to prepare flavor oil, onions were sliced to about 5 to 7 mm for each drying condition and used as onion samples for flavor enhancement.

(Investigation of moisture content by onion drying conditions)

me. Investigation of Flavor Oil Production Yield According to Onion Drying Conditions and Base Oil Mixing Ratio

Olive oil was used as the basic base oil used to manufacture functionally enhanced flavor oil rich in flavor, and cold-pressed olive oil and refined olive oil can be used for various purposes depending on the purpose of use.

In this embodiment, while having a unique flavor, it is beneficial to health due to the large amount of polyphenols and natural antioxidants, and the flavor is harmonious with strong fruit taste and spicy and bitter taste, and has a slight herbal scent, so it is different from other spices or herbs. Cold-pressed olive oil, which has an advantage in the production of flavor oil because it harmonizes well with olive oil, was used as a base oil for flavor production.

Cold-pressed olive oil was used as the base oil to find the optimal extraction condition as a condition for manufacturing olive flavor oil with enhanced onion flavor. The conditions for are shown in the table below.

Onion samples were put into an ultrasonic cold brew extractor according to drying conditions and base oil mixing ratio, and the extraction temperature was constantly adjusted to 40 ± 5 ° C, followed by cold extraction by leaching and stirring for 3 ± 1 hours, followed by filtration and purification. The productivity and production yield of oil were investigated.

As for the productivity of flavor oils prepared under each extraction condition, the yield was the highest in all treatment groups extracted with the addition of biological onions, followed by the treatment group treated with semi-dried onion, and the treatment group with dried onion added the lowest yield. . Therefore, the production yield of onion olive flavor oil gradually decreased as the water content of onion for flavor enhancement was lower and the blending ratio of onion was higher. The average production yield of biological onion flavor oil was 90.5%, and the average production yield of semi-dried and dried onion flavor oil was 81.2 to 83.5%, which was lower than the yield of flavor oil extracted with biological onion samples, but the average yield between semi-dried and dried onion flavor oil There was no difference.

(Productivity and production yield of flavor oil by onion drying conditions and base oil mixing ratio)

As a result of investigating the long-term storage properties of the flavor oils prepared by adding them to the base oil according to the onion drying conditions and mixing ratio, after about a year of long-term storage, the degree of off-odor occurrence of the flavor oils was found in most of the biological onion and semi-dry cold extraction treatments. did The flavor oil of the onion-dried treatment group showed good conditions without off-flavors.

After about 2 years of long-term storage, the degree of off-odor occurrence of flavor oils was almost non-existent in the treatment group extracted with dried onion, but the flavor oil treatment group treated with biological onion and semi-dried onion showed off-odor occurrence. Therefore, it was found that the higher the moisture content, the more vulnerable the long-term storage property of the flavor oil was when the moisture content of the onion for flavor enhancement was over 50%. It was confirmed that the jangji can be stored for more than 2 years only when the amount is less than 20% by weight.

(Long-term storage of flavor oil according to onion drying conditions and base oil mixing ratio, but mixing ratio is weight ratio)

The flavor intensity of the flavor oil prepared by adding it to the base oil according to the onion drying conditions and mixing ratio was evaluated to evaluate the degree of strong flavor. The lower the moisture content of onion and the higher the blending ratio of onion, the stronger the flavor of the flavor oil.

Overall, as a result of the pretreatment according to the drying conditions of the onion for flavor enhancement, the lower the moisture content of the onion, the lower the yield of the flavor oil extracted by cold brew, but the turbidity of the prepared flavor oil decreased. A clear and clean flavor oil was prepared without any. In addition, as a result of long-term storage of the prepared flavor oil, when the moisture content of the onion is 50% or more, the higher the moisture content of the onion and the higher the blending ratio, the higher the moisture of the onion, the higher the deterioration of the flavor oil due to the promotion of storage stability. . It was confirmed that the moisture content of onion, which is safe for producing flavor oil that can be stored for a long time for more than 2 years, is at least 21% or less for long-term storage for more than 2 years. In addition, it was confirmed that the lower the water content of the onion and the higher the blending ratio, the greater the flavor intensity of the flavor oil extracted by cold brewing, and the flavor of the onion significantly increased.

As a result of selecting the moisture content of onion suitable for flavor oil production and the appropriate mixing ratio through the comprehensive results for flavor oil production, dried onion with a moisture content of 21.4% was selected as a sample for flavor enhancement. When extracting flavor oil, the proper blending ratio of olive oil and dried onion is 15%, and after cold brew extraction, the yield of flavor oil slightly decreased to 80.0%, but the flavor is strong and can be stored for more than 2 years. As the clear and clean flavor oil was prepared, the optimal blending ratio for the flavor oil was selected.

(Investigation of flavor intensity of flavor oils according to onion drying conditions and base oil mixing ratio)

All. Sensory evaluation of onion-olive flavor oil according to onion drying conditions and base oil mixing ratio

Overall, the drying conditions for the strong smell of onion and excellent flavor are in the order of organic > semi-drying > drying. %, followed by dry 15%.

In this study, the blending ratio of base oil for strong onion flavor and highly concentrated extraction during ultrasonic extraction was 50% for biological onion, 30% for semi-dry, and 15% for dry.

(Sensory evaluation of flavor oil according to white onion drying conditions and base oil mixing ratio)

Example 2: Functional enhancement effect of onion olive flavor oil with enhanced flavor

go. Functional effects of major components of onion-olive flavor oil

Oleic Acid, trans-Oleic acid, (E)-squalene, Squalene, Palmitic acid, and 2,4-Decadienal have been confirmed to be the main components of 100% pressed olive oil, reducing bad cholesterol levels in the blood, atherosclerosis, and cardiovascular disease. disease prevention. Promote calcium absorption in the body. It contains many beneficial ingredients such as anti-cancer effect and heart disease prevention.

As a result of investigating the main fragrance components of each onion-olive flavor oil extracted by cold brew with 15% of dried onion by GC-MS, Petroselinic acid, Squalene, 9,17-Octadecadienal, Elaidic acid, palmitic acid, and Oleic acid were found in onion-olive flavor oil. Inhibiting the formation of omega unsaturated fatty acid 12, which is the abbreviation of lipid number of petroic acid (18), and elaidic acid HHT and HETE in human platelets, lowering bad cholesterol level in blood, preventing arteriosclerosis and cardiovascular diseases. Promote calcium absorption in the body. It was confirmed that a lot of ingredients known to have anticancer effects were contained.

me. Long-term storage effect of onion-olive flavor oil

In Example 1, the long-term storage property of the onion-olive flavor oil was investigated, and the flavor oil prepared by adding and extracting 15% of dried onion, which had excellent long-term storage stability and a high yield of flavor oil, was stored for a long time for 2 years. The long-term storage treatment group is onion olive flavor oil extracted by cold pressing by adding 15% of cold-pressed olive oil and dried onion, which are control groups. did

After 2 years of long-term storage of flavor oil extracted by adding 15% of dried onion, flavor intensity, oil color, and flavor were evaluated to evaluate the quality of the developed product. In Example 1, compared to the onion olive flavor oil immediately after manufacturing, both the cold-pressed olive oil and the flavor oil, which are untreated base oils, have significantly reduced aroma, but maintain a rather strong flavor intensity compared to the flavor intensity of general foods, even after 2 years of storage. It was confirmed that the flavor was still strong. In terms of oil color, both the untreated olive oil and the flavored oil showed a bright green color with a yellow color, showing slight color change. In the off-flavor evaluation of the onion-olive flavor oil stored for a long period of 2 years, no specific odor was found, confirming that the long-term storage property was excellent.

Through the results of Examples 1 and 2, the onion olive flavor oil composition containing dry sliced onions for flavor enhancement of the present invention is ultrasonic cold extraction method, which is a physical extraction method without using any chemical method in the flavor oil manufacturing process. It was confirmed that the onion flavor was permeated to produce a clear and clean flavor oil while maintaining the original characteristics of the olive oil by minimizing the physical change of the base oil, olive oil, using

In addition, since it was extracted by adding and extracting natural onion dried at low temperature, which is highly stable and beneficial to health, instead of synthetic flavoring agents generally used as flavor enhancers in the production of flavor oil, the flavor and functional components of onion are extracted from olive oil to improve taste, nutrition, and It was confirmed that natural onion-olive flavor oil with excellent functionality was manufactured, and it was confirmed that flavor oil with health and convenience, which is a trend of modern people, was developed by containing functional ingredients beneficial to health and enhancing the flavor of cooking itself.

In addition, when considering the storability of flavor oil for more than 2 years, it was confirmed that long-term storage is possible for more than 2 years when the flavor oil is prepared with the moisture content of onion for flavor enhancement less than 21.4%. Onion olive flavor oil with excellent storage stability and flavor is manufactured It was confirmed that

(Inspection of onion and olive flavor oil flavor strength and physical properties after 2 years of storage)

(Flavor evaluation of onion-olive flavor oil after long-term storage for 2 years)

(Evaluation of off-flavor of onion-olive flavor oil after long-term storage for 2 years)

So far, the present invention has been looked at mainly through embodiments. Those skilled in the art to which the present invention pertains will be able to understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the equivalent scope will be construed as being included in the present invention.

Claims (5)

drying the onion;
Grinding the dried onion to prepare onion pulverized product;
Preparing a mixture containing the onion pulverized material and olive oil;
Obtaining an extract by ultrasonic cold extraction of the mixture at 35 ~ 45 ℃; and
Onion flavor oil composition manufacturing method comprising the; step of filtering the extract.
According to claim 1,
The drying is to dry the onion at 40 ~ 60 ℃,
After the drying, the onion is a method for producing an onion flavor oil composition, characterized in that the water content is 20% by weight or less.
According to claim 1,
The onion pulverized material has an average size of 5 to 7 mm,
The mixture includes 10 to 40% by weight of the onion pulverized material and 60 to 90% by weight of olive oil,
The ultrasonic cold extraction method for producing an onion flavor oil composition, characterized in that carried out for 2 to 4 hours.
According to claim 1,
The ultrasonic cold extraction is repeated two or more times,
The olive oil includes cold-pressed unrefined olive oil and refined olive oil,
The onion flavor oil composition prepared above is a method for producing an onion flavor oil composition, characterized in that used for salad or cooking depending on the type of olive oil.
An onion flavor oil composition comprising an onion flavor oil prepared by filtering an extract obtained by ultrasonic cold extraction of onion pulverized material using olive oil.

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