KR20220156716A - Preparation and composition of ginger flavor oil with enhanced functional ingredients and flavor of ginger - Google Patents

Abstract

The present invention relates to a method for preparing a ginger flavor oil composition with enhanced functional ingredients and flavor of ginger and a ginger flavor oil composition prepared thereby. In one embodiment, the method for producing the ginger flavor oil composition comprises the steps of: drying ginger; grinding dried ginger to prepare ground ginger; preparing a mixture containing the ground ginger and olive oil; obtaining an extract by ultrasonic cold extraction of the mixture at 45 to 55℃; and filtering the extract. The ginger-olive flavored oil produced by drying domestic ginger at a low temperature, crushing the same to about 3 mm, and then adding 10 to 40 wt% thereof to cold-pressed or refined olive oil for ultrasonic cold sediment extraction has enhanced functionality and flavor by leaching the flavor and useful components of ginger.

Description

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

The present invention relates to a method for preparing a ginger flavor oil composition with enhanced functional ingredients and flavor of ginger and a ginger flavor oil composition prepared thereby.

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 form as a base oil, so it is clear and clean, so it is sprinkled or mixed right before eating for fresh salads or sauces, or used in pasta, risotto, steak, salads, and omelets. 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 them are imported 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 ginger to olive oil, which is a base oil, to prepare ginger flavor oil so that the flavor of ginger permeates into olive oil using an ultrasonic cold sediment extractor. In the process of manufacturing ginger 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 ginger flavor is infiltrated (leaching) while maintaining the original characteristics of olive oil, A method for preparing a clean ginger 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 a ginger flavor oil composition and a method for producing the same, in which the flavor and useful components of ginger are leached, and the nutrition and flavor are excellent.

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

Another object of the present invention is to provide a ginger flavored oil composition capable of producing high-quality flavored oil by minimizing the flavor and quality degradation of olive oil 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 a ginger flavor oil composition. In one embodiment, the method for producing the ginger flavor oil composition comprises the steps of drying ginger; Grinding dried ginger to prepare ground ginger; Preparing a mixture containing the ground ginger and olive oil; Obtaining an extract by ultrasonic cold extraction of the mixture at 45 ~ 55 ℃; and filtering the extract.

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

In one embodiment, the ginger pulverized material has an average size of 2 to 7 mm, the mixture includes 10 to 40% by weight of the ginger pulverized material and 60 to 90% by weight 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 two or more times, the olive oil includes cold-pressed unrefined olive oil and refined olive oil, and the prepared ginger flavored 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 a ginger flavor oil composition prepared by the method for preparing the ginger flavor oil composition. In one embodiment, the ginger flavored oil composition includes ginger flavored oil prepared by filtering the extract obtained by extracting ground ginger with ultrasonic cold needles using olive oil.

When the ginger flavor oil composition and method for preparing the same according to the present invention are applied, the flavor and useful components of ginger are leached, and the nutrition and flavor are excellent, the effect of improving the flavor of food and enhancing the flavor is excellent, and the ginger flavor The formulation stability, storability and storability of the oil composition are excellent, and it is possible to manufacture high-quality flavored oil by minimizing the flavor and quality deterioration of olive oil by using ultrasonic cold extraction in the manufacturing process of the composition, and chemical A method of manufacturing clear and clean flavor oil by infiltrating ginger flavor while maintaining 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 method at all. And it is characterized by providing a composition. In addition, when flavoring oil is manufactured, it is extracted by adding low-temperature dried natural ginger, which is highly stable and beneficial to health, instead of synthetic flavoring agents generally used as flavor enhancers. By confirming that natural ginger olive flavor oil with excellent functionality is manufactured, it enhances the flavor of the dish itself and contains functional ingredients beneficial to health, so you can have health and convenience, which is a trend of modern people.

1 shows a method for producing a ginger 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.

Ginger flavored oil composition manufacturing method

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

In one embodiment, the method for producing the ginger flavor oil composition comprises the steps of drying ginger; Grinding dried ginger to prepare ground ginger; Preparing a mixture containing the ground ginger and olive oil; Obtaining an extract by ultrasonic cold extraction of the mixture at 45 ~ 55 ℃; and filtering the extract.

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

The ginger ( zingiber officinale ) can be used conventionally. For example, domestic ginger can be used.

In one embodiment, the ginger pulverized material has an average size of 2 to 7 mm, the mixture includes 10 to 40% by weight of the ginger pulverized material and 60 to 90% by weight 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 ingredients of the ginger can be easily extracted and the taste and aroma can be excellent.

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

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

In one embodiment, the ultrasonic cold extraction is repeated two or more times, the olive oil includes cold-pressed unrefined olive oil and refined olive oil, and the prepared ginger flavored oil composition is the type of olive oil. It can be used for salad or cooking depending on. For example, the ultrasonic cold extraction may be performed 2 to 3 times.

Ginger flavor oil composition prepared by the method for producing ginger flavor oil composition

Another aspect of the present invention relates to a ginger flavor oil composition prepared by the method for preparing the ginger flavor oil composition. In one embodiment, the ginger flavored oil composition includes ginger flavored oil prepared by filtering the extract obtained by extracting ground ginger with ultrasonic cold needles using olive oil.

In one embodiment, the oil composition may further include a spice. For example, the ginger flavor oil composition is 85 to 95% by weight of ginger flavor oil; and 5 to 15% by weight of spices, wherein the spices include at least one of ginger and mint ( Mentha canadensis ) leaves. 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 2-3 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.

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

Before developing ginger-flavored oil, the present inventors extracted natural essential oil of ginger as a preceding study and investigated functional components through aroma analysis. The main effect of ginger through functional stone analysis is that polyphenolic spicy ingredients such as zingerone, cine oil, gingerol, zingerol, zingiberen, and shogaol remove inflammation and phlegm, warm the body, and cause sweating in the body. A number of components known to have anti-oxidant and anti-cancer effects were confirmed.

In the present invention, peeled domestic ginger is thoroughly washed, dried in a low-temperature dryer at 50 ± 10 ° C, ground to about 3 mm, and then 10 to 40% by weight is added to cold-pressed or refined olive oil to obtain an ultrasonic cold sediment extractor (Ultrasonic cold sediment extractor). ) for 3±1 hours, remove ginger and solubles leached from olive oil, and then go through a non-heating UV sterilization process just before commercialization of the finally manufactured ginger flavor oil to make it into a final product, and then produce olive flavor oil with ginger flavor. can do.

The present invention (a) after removing the skin of domestic ginger, wash the ginger cleanly to remove water, put it in a low-temperature dryer and dry it to a ginger moisture content of 20% or less at a drying temperature of 50 ± 10 ° C. Preparing a dry ginger sample for flavor enhancement by pulverizing dried ginger to about 3 mm and adding it to cold-pressed or refined 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 base oil for the ginger sample for flavor enhancement prepared in step (a). Put the base oil and ginger sample for flavor enhancement in an ultrasonic extractor together, adjust the cold needle extraction temperature to 50 ± 5 ° C, and then extract the cold needle by leaching and stirring for 3 ± 1 hours;

(c) manufacturing primary ginger flavored oil through filtering and refining the base oil extracted by cold extraction in step (b) through a filtering device to remove leached ground ginger and soluble content;

(d) In order to enhance the ginger flavor and functional ingredients of ginger in the base oil for flavor oil in step (c), repeat the same process for preparing the first ginger flavor oil up to 2 or 3 times as necessary to obtain functional ginger flavor step of strengthening;

(e) After step (c) and step (d), spice dry matter additionally pulverized to about 2 to 3 mm in order to diversify the palatability of the ginger flavored oil finally extracted through filtration and purification. (Ginger, oregano, parsley leaf, pepper) 5 to 15% optional secondary flavor oil production step; and

(f) a final step so that the ginger 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 characterized natural ginger olive flavor oil composition.

In addition, the present invention provides a ginger olive flavor oil composition that is beneficial to health and convenient for cooking as the flavor oil prepared by the above manufacturing method is enhanced with the functional ingredients and flavor of ginger.

The present invention relates to a functional-enhanced ginger olive flavor oil composition obtained by extracting cold needles using olive oil as a base oil for flavor and adding dried ginger to enhance flavor and enhance functionality, and a method for manufacturing the same, and in detail, (a) drying for flavor enhancement Preparing a ginger sample; (b) combining olive oil, which is a base oil for cold brew extraction, with pulverized dried ginger; (c) ultrasonic cold extraction step by ultrasonic leaching and stirring; (d) filtering and filtering 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 It may include a step of diversifying the palatability of the flavor oil by adding 5 to 15% of dried spices (ginger, mint) pulverized to about 2 to 3 mm in the step.

For example, the present invention (a) removes the skin of domestic ginger, then cleans the ginger to remove moisture, puts it in a low-temperature dryer, and dries it to a ginger moisture content of 20% or less at a drying temperature of 50 ± 10 ° C. Then base oil ( preparing a dry ginger sample for flavor enhancement by pulverizing dried ginger to a size of 2 to 3 mm to facilitate cold leaching from cold-pressed olive oil or refined 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 base oil for the ginger sample for flavor enhancement prepared in step (a). Put the base oil and ginger sample for flavor enhancement in an ultrasonic extractor together, adjust the cold needle extraction temperature to 50 ± 5 ° C, and then extract the cold needle by leaching and stirring for 3 ± 1 hours;

(c) first preparing ginger olive flavor oil through the step of separating and filtering the base oil extracted by cold brewing in step (b) to remove leached ground ginger and solubles;

(d) In order to enhance the ginger flavor and functional ingredients contained in ginger in the base oil for flavor oil in step (c), repeat the same process for preparing the first ginger olive flavor oil up to 2 or 3 times as needed enhancing the functionality and flavor of ginger;

(e) After step (c) and step (d), dried spices (ginger, ginger, Mint) alone or mixed with 5 to 15% optional secondary ginger olive flavor oil production step; and

(f) a final step so that the ginger olive flavor oil finally produced through the manufacturing process of the steps (c), (d), and (e) is subjected to non-heating UV sterilization treatment so that it can be commercialized. have.

In addition, the present invention relates to a method for producing a ginger olive flavor oil composition in which the functional ingredients and flavor of ginger are enhanced with the flavor oil prepared by the above manufacturing 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 texture and color of dishes change, and the effect of changing the flavor of the dish as well as the dish itself is great. Most of the products developed were similar to seasoning sauces that could be used.

The present invention minimizes the physical change of olive oil, which is the base oil, by using the ultrasonic permeation extraction method, which is a physical extraction method, without using any chemical method in the manufacturing process of flavor oil, thereby maintaining the original characteristics of olive oil and giving off ginger flavor. It provides a clear and clean flavor oil manufacturing method and composition.

In addition, in the production of flavor oil, it is generally used in place of synthetic flavor enhancers, and safety issues have been raised about the product. The present invention, ginger olive flavor oil, is extracted by using low-temperature dried natural ginger, which is highly stable and beneficial to health, as a flavoring agent, so the flavor and functional components of ginger are extracted with olive oil, resulting in natural ginger with excellent taste, nutrition and functionality. It was confirmed that olive flavor oil was prepared. Ginger olive flavor oil, the present invention prepared in this way, is a manufacturing method and composition that is differentiated from the manufacturing method of flavor oil similar to the existing seasoning sauce. We developed ginger flavored oil with health and convenience.

The present invention is a ginger-olive flavor oil prepared by drying domestic ginger at a low temperature and pulverizing it to about 3 mm, and then adding 10 to 40% by weight to cold-pressed or refined olive oil and performing ultrasonic cold sediment extraction. It is possible to provide a method for producing ginger flavor oil with enhanced functionality and flavor by leaching flavor and useful components and a composition thereof.

On the other hand, ginger has various effects such as blood circulation, sweating, warming, intestinal gas removal, digestion promotion, anti-inflammation, and antiviral. In addition, cold-pressed olive oil with a unique flavor 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 that harmonizes with ginger. It can be used to improve the flavor or enhance the flavor of food because it has an advantage in the production of flavor oil. It is possible to provide a natural ginger flavor oil composition with excellent long-term storage stability and strong flavor by preparing natural olive flavor oil containing ingredients beneficial to health with high stability in place of synthetic flavors generally used as flavor enhancers.

The present invention is a method for enhancing the flavor of onion using domestic ginger, which is a ginger flavor prepared by pulverizing low-temperature dried ginger to about 3 mm and then adding 10 to 40% by weight to cold-pressed or refined olive oil for ultrasonic cold extraction. In oil, the flavor of ginger and olive oil harmonize with each other and the flavor is strengthened. Natural olive flavor oil made by adding ginger, a major agricultural product in Korea, and using the cold needle extraction method, has a rich ginger flavor and is useful for health. Olive oil or refined olive oil can be used to give health benefits and natural flavor.

Natural food flavors or flavor oils manufactured by eco-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 was degraded and safety issues for public health were being raised.

The present invention provides high-quality flavor oil with a strong ginger flavor and minimized oil quality degradation by adding 10 to 40% by weight of domestic ginger cultivated in Korea to olive oil and extracting it in a short time with ultrasonic waves at a low temperature of 50 ° C. In the present invention, since domestic ginger is put in natural pressed olive oil or refined olive oil and cold extraction is performed by ultrasound with high extraction efficiency, the functional ingredients of ginger are extracted in olive oil, resulting in a natural seasoning flavor with excellent taste, nutrition, and functionality. By providing an oil composition, it can help develop food culture and contribute to national health.

The ginger olive flavor oil of the present invention is a developed product manufactured by putting domestic eco-friendly ginger in olive oil and extracting it at low temperature for a short time by ultrasonic waves. As it contains a large amount of functional ingredients, it enhances the safety and palatability of health-oriented products in line with current consumer trends, and has high practicality as a natural seasoning agent because it is convenient to use immediately.

On the other hand, flavor oils using spices or herbs are rarely produced in Korea, and most of them 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, the useful ingredients contained in ginger and olive oil can benefit health.

The present invention puts ginger, a domestic agricultural product, in cold-pressed or refined olive oil so that the natural flavor components contained in ginger are leached into the olive oil, so that the flavor components of ginger and olive oil harmonize with each other to improve the flavor Synergistic effect Ginger Flavored Oil, which has flavor and functional effects because useful ingredients contained in ginger and olive oil are beneficial to health, reflects 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 ginger olive flavor oil with enhanced ginger flavor

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

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

(Investigation of moisture content by ginger drying conditions)

me. Investigation of flavor oil production yield according to ginger 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.

Ginger has various effects such as blood circulation, sweating, warming, intestinal gas removal, digestion promotion, anti-inflammation, and antiviral.

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 ginger flavor. The conditions for are shown in the table below.

Ginger 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 50 ± 5 ° C, followed by cold brew 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 manufactured under each extraction condition, the production yield was the highest in all groups extracted with the addition of biological ginger. The production yield was lower than that of the treatment group, but there was no significant difference. Therefore, the production yield of ginger olive flavor oil gradually decreased as the water content of ginger for flavor enhancement was lower and the blending ratio of ginger was higher.

The turbidity of the flavor oil according to the drying conditions of ginger and the mixing ratio of the base oil showed that there was turbidity in all treatment groups extracted with living and semi-dried ginger samples, and the flavor oil extracted with dry samples showed no turbidity in all treatment groups.

As a result of investigating the long-term storability of the flavor oil prepared by adding it to the base oil according to the ginger drying conditions and mixing ratio, after about 1 year of long-term storage, the degree of occurrence of the flavor oil was off-flavor in all the treatment groups except for the flavor oil treated with the dried ginger sample. appeared, resulting in poor storage properties. The flavor oil extracted from dried ginger samples showed good conditions without off-flavors. After about 2 years of long-term storage, the degree of occurrence of off-flavors in flavor oils does not occur in the treated group extracted with dried ginger. Considering the storage stability of flavor oils for more than 2 years, the moisture content of flavor-enhancing ginger must be less than 20% so that long-term storage is possible. confirmed to be

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

(Long-term storage of flavor oil by drying conditions of ginger and mixing ratio of base oil)

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

Overall, as a result of pretreatment according to the drying conditions of ginger for flavor enhancement, the lower the moisture content of ginger, the lower the production yield of cold brewed flavor oil, but the turbidity of the manufactured flavor oil decreased, especially when the moisture content of dried ginger was about 17.8%. 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 ginger is 50% or more, the higher the moisture content of ginger and the higher the mixing ratio, the higher the moisture of ginger promotes the deterioration of flavor oil, and the shelf life is remarkably lowered. . It was confirmed that the moisture content of ginger, which is safe for manufacturing flavor oil that can be stored for more than 2 years, is safe for long-term storage for more than 2 years when the moisture content is at least 20% or less. In addition, it was confirmed that the lower the moisture content of ginger and the higher the blending ratio, the greater the flavor intensity of the flavor oil extracted by cold needles, and the greater the flavor of ginger.

As a result of selecting the moisture content and proper blending ratio of ginger suitable for producing flavor oil through the comprehensive results of flavor oil manufacturing, dried ginger with a moisture content of 17.8% was selected as a sample for flavor enhancement. When extracting flavor oil, the proper blending ratio of olive oil and dried ginger is 25%. 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 oil according to drying conditions of ginger and mixing ratio of base oil - However, mixing ratio is weight ratio)

me. Sensory evaluation of ginger olive flavor oil according to ginger drying conditions and base oil mixing ratio

Overall, the drying conditions in which the scent of ginger is strong and the flavor is excellent are in the order of drying>semi-drying>biological sample. 30%, followed by 25% dryness, and the flavor oil extracted by adding 25% dry sample showed that the flavor intensity of 4067 roll was the strongest.

In this study, when ultrasonically extracted, the ginger flavor is strong and the mixing ratio of base oil for highly concentrated extraction is when 25% of dry ginger is mixed with olive oil, the spicy flavor of ginger and olive flavor is the strongest, and long-term storage for more than 2 years turned out to be possible.

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

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

go. Functional effects of major ingredients of ginger olive flavor oil

Oleic Acid, trans-Oleic acid, (E)-squalene, Squalene, Palmitic acid, 2,4-Decadienal, etc. were identified as the main components of 100% pressed olive oil, reducing bad cholesterol levels in the blood, hardening of the arteries, cardiovascular system. 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 ginger olive flavor oil extracted by cold brewing with 25% of dried ginger by GC-MS, 1,3,6,10-Dodecatetraene and Bicyclo[3.1.1]hept-2-ene were found in ginger olive flavor oil. , 1,6,10-Dodecatriene, beta.-Phellandrene, 2,6-Octadienal, Thujopsene, α-longipinene, Guaia-3,9-diene, etc. have been identified, and ingredients beneficial to health such as anti-inflammatory, anti-cancer effects, and food flavoring It was found to contain many

(Main fragrance component content and functional effect by food flavoring material)

me. Long-term storage effect of ginger-olive flavored oil

In Example 1, the long-term storage property of the ginger olive flavor oil was investigated, and the flavor oil prepared by extraction by adding 25% of dried ginger, which had excellent long-term storage properties and a high yield of flavor oil, was stored for a long time for 2 years. The long-term storage treatment group is cold-pressed olive oil and ginger olive flavor oil extracted by cold extraction by adding 25% of dried ginger. did

After 2 years of long-term storage of the flavor oil extracted by adding 15% of dried ginger, flavor intensity, oil color and flavor evaluation were conducted to evaluate the quality of the developed product for shelf life. In Example 1, compared to immediately after manufacturing the ginger olive flavor oil, both the cold-pressed olive oil and the flavor oil, which are untreated base oils, have significantly reduced aroma, but the flavor intensity of general slightly fragrant foods is maintained, and the flavor is still maintained after 2 years of storage. confirmed that there is 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 ginger-olive flavor oil stored for a long period of 2 years, no specific odor was found, confirming that the long-term storage properties were excellent.

Through the results of Examples 1 and 2, the ginger olive flavor oil composition containing dried and pulverized ginger for flavor enhancement of the present invention uses the ultrasonic cold extraction method, which is a physical extraction method, without using any chemical methods in the flavor oil manufacturing process. It was confirmed that a clear and clean flavor oil was prepared by infiltrating ginger flavor while maintaining the original characteristics of olive oil by minimizing the physical change of olive oil, which is the base oil, by using the present invention.

In addition, in the production of flavor oil, it was extracted by adding low-temperature dried natural ginger, which has high stability and is beneficial to health, instead of synthetic flavor enhancers generally used as flavor enhancers. It was confirmed that this excellent natural ginger olive flavor oil 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 the dish itself.

In addition, when considering the storability of flavor oil for more than 2 years, it was confirmed that long-term storage for more than 2 years is possible when the water content of ginger for flavor enhancement is less than 17.4%, and ginger olive flavor oil with excellent storability and flavor is manufactured It was confirmed that

(Inspection of flavor intensity and physical properties of ginger olive flavor oil after 2 years of storage)

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

(Evaluation of off-flavor of ginger 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 range should be construed as being included in the present invention.

Claims (5)

drying ginger;
Grinding dried ginger to prepare ground ginger;
Preparing a mixture containing the ground ginger and olive oil;
Obtaining an extract by ultrasonic cold extraction of the mixture at 45 ~ 55 ℃; and
Filtering the extract; ginger flavor oil composition manufacturing method comprising the.
According to claim 1,
The drying is to dry the ginger at 40 ~ 60 ℃,
After the drying, the ginger is a method for producing a ginger flavor oil composition, characterized in that the moisture content is 20% by weight or less.
According to claim 1,
The ginger powder has an average size of 2 to 7 mm,
The mixture includes 10 to 40% by weight of the ground ginger and 60 to 90% by weight of olive oil,
The method for producing a ginger flavor oil composition, characterized in that the ultrasonic cold extraction is 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 prepared ginger flavor oil composition is a method for producing a ginger flavor oil composition, characterized in that used for salad or cooking depending on the type of olive oil.
A ginger flavor oil composition comprising ginger flavor oil prepared by filtering the extract obtained by ultrasonic cold extraction of ginger pulverized material using olive oil.

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