KR910003309B1 - Process making of power a grease - Google Patents

Abstract

A mixt. contg. 1-100 wt.% vegetables and seeds, e.g. red pepper, carrot, tomato, garlic, etc. and edible fat and oil, e.g. soybean oil, palm oil, olive oil, etc. is extracted at 40-100 deg. C and 100- 200 rpm for 5-120 min, and filtered under vacuum and at 60-90 deg.C to give the extracted soln. contg. flavor. The 10-70 wt.% obtained soln. is mixed with 1-30 wt.% palm oil, 1-3 wt.% hardened parm oil, 1-10 wt.% Na-caseinate, 20-80 wt.% dextrin, 0.1-3 wt.% emulsifyer and 0.1-2 wt.% buffer. The obtained mixt. is emulsifyed and blended at 40-80 deg.C, and spray-dryed with 100-150 deg.C hot air to give the powdery oil contg. flavor. The emlulsifier is phospholipid of soybean, polysorbate 20, sucrose fatty acid ester, etc.

Description

Manufacturing method of powder fats containing flavor

In the present invention, the vegetable edible oil is added with finely chopped or pulverized vegetables, seeds and the like, and extracted by reaction with a stirrer and filtered through a vacuum suction filter to obtain a mixed solution containing the flavor of vegetables, seeds and the like. The present invention relates to a method for preparing powdered fats and oils containing palm oil, coconut oil, casein sodium, texturing, other food additives, emulsifying and homogenizing at 40-80, and drying them. .

In the past, the time wasted by cooking, cooking, sashimi, cooking, cooking, garlic, ginger, onion, green onion, perilla, sesame seeds, red pepper, cabbage, vegetables, seeds, etc. by hand. In addition, there are many difficulties due to the hassle, irritation, and vegetables and seeds are agricultural products, so the production time is constant, and if the time is missed, the price increases and it is difficult to secure the quantity.

However, in high season, the quantity is high and the price is low. If the quantity is secured and manufactured, it is expected to contribute to improving the national diet with low price and good quality products.

In view of these problems, there are several problems, and in order to improve and supplement them, the manufacturing method of powder oil containing flavor has been filed (Japanese Patent Publication No. 57-174068, Korean Patent Publication No. 85-1517). It is a kind of flavored cooking oil, which is not powder, so it is inconvenient to use and has many defects such as rancidity during storage.

In other words, rancidity refers to any abnormal unpleasant odor and taste caused by fatty components in edible fats and fatty foods (ie, foods high in fat).

In particular, the edible oils described herein include fats and oils, jade oil, cottonseed oil, salad oil, sunflower oil, etc., which mainly contain unsaturated fatty acids. Unsaturated fatty acids are less stable than saturated fatty acids, causing rancidity. There was a problem that rancidity is promoted when in contact with.

In order to prevent this, the water is heated to a temperature of 90-105 ℃ to remove moisture, and the fragrance is not fresh or soft at high heating temperature, such as heating for about 60 minutes at 110-170 ℃ for extraction of flavor. The defect was high in peroxide light.

However, in the present invention, by using a spray dryer without the need for a separate heating process to remove water, the flavor is soft, and the acid value, peroxide value, etc. are not different from conventional cooking oils, and the hot water extraction stirrer is 60 rpm during reaction extraction. Although it is used before and after, in the present invention, since the reaction occurs in a short time by rotating the stirrer at a high speed of 100-200 rpm, there is almost no loss of flavor and a soft and fresh flavor oil can be obtained.

In addition, by adding emulsifying oil, palm oil, palm oil, and the like, which are rich in fat oil, casein sodium, casein, and saturated fatty acid, the oil can be prepared by emulsifying, homogeneous and powdered powder oil.

These powders are water soluble and completely dissolved in water, so that oil is not separated, so that rancidity rarely occurs, as well as being easy to carry, there is an advantage that it can be easily used anywhere.

Hereinafter, the present invention will be described in detail.

Seeds such as sesame seeds and perilla, and one or two or more of vegetables such as red pepper, ginger, green onions, onions are finely chopped, and finely chopped, ground, or pulverized using chopped onion, slicer, wet, grinder, etc. 1-100% by weight of one or two or more oils are added to the cooking oil, rotated at a high speed at 100-200 rpm in a tank equipped with agitation period, and the reaction is extracted at a temperature of 40-100 ° C. for 5 to 120 minutes. Vacuum suction filtration at 90 DEG C to obtain a mixed liquid containing flavors and the like.

Palm oil 1-30%, palm hardened oil 1-30%, casein sodium 1-10%, dextrin 20-80%, emulsifier 0.1-3%, buffer 0.1-2 to 10-70% by weight of the mixed solution Emulsifying and homogenizing while maintaining the temperature of 40-80 ℃ by adding the weight% by drying in a spray dryer or a drum dryer injecting hot air of 150-200 ℃ hot air is injected into a drum dryer to prepare a powder.

Vegetables and seeds used at this time include eggplant, mustard, sesame leaf, fern, red pepper, carrot, duckling, bellflower, tomato, arbor, garlic, radish, buttercup, cabbage, cabbage, leek, lettuce, ginger, mugwort, cucurbita, spinach , Mallow, lotus root, onion, cucumber, bamboo shoot, burdock, green onion, pumpkin, parsley, perilla, chestnut, sesame (bak), sesame (or), pine nut, acorn, edo, etc., edible oil is soybean oil, cottonseed oil, One or two or more of jade oil, rice bran oil, palm oil, palm oil, salad oil, sunflower oil, rapeseed oil, peanut oil and olive oil can be used.

Dextrin is DE 15-25, and emulsification may be made of soybean phospholipid, glycerin fatty acid ester, sorbitan fatty acid, ester, polysorbate 20, sucrose fatty acid ester, propylene glycol fatty acid ester, and the like as a buffer. Potassium phosphate, sodium diphosphate, etc. can be used.

At this time, palm hardened oil and palm oil are fats containing a lot of saturated fatty acids, and their stability is very good. Melting point is 30 ℃ or higher, and when used in the case of pulverizing low-melting fat, it improves taste, aroma, and feel as well as low cost. It has a great effect on the powdered stability of viscous fat.

If only low-melting fat is powdered, it will be poorly fluidized in the dry state, making it feel as if it is moist.

In order to prevent this, high-melting palm hardened oil and palm oil are used.

The following Table 1 is a comparison result of the chemical components of the product prepared by Japanese Patent Publication No. 57-174068 and Korean Patent Publication No. 85-1517 and the flavor powder preparation prepared according to the present invention, and Table 2 shows the flavor oil and the powder maintenance. Comparison of chemical components during storage with.

However, the acid value is the number of mg of KOH required to neutralize the free fatty acid contained in 1 g of the sample, and the peroxide value is the sodium sulphite (Na ₂ , S ₂ , O ₃ ) which is released when potassium iodide (KI) is added to the sample. It is expressed in mg equivalent number per 1 kg of sample (exemplified at 25 ° C-30 ° C).

Table 1. Comparison of Chemical Components

[Table 2. Comparison of Chemical Components by Storage Period]

As shown in Table 2, when stored in the flavor oil itself, it can be seen that rancidity is occurring largely, and the flavor powder is shown to be safe because it can be seen that rancidence occurs very slowly.

Hereinafter, embodiments of the present invention will be described.

Example 1

After washing perilla with water at 140 ℃ for 5 minutes and grinding it with a wet mill, 360g of palm oil was added to 360g of palm oil to rotate at 160rpm in a tank equipped with a stirrer and at a temperature of 80 ℃. After extracting the reaction for 60 minutes while maintaining, the mixture was filtered with a vacuum suction filter at a temperature of 80 ° C. to obtain 496 g of palm oil.

50 g of palm oil, 50 g of palm hardened oil, 40 g of casein sodium, 652 g of Daxtrin, 652 g of soybean phospholipid, 5 g of potassium phosphate, emulsified and homogenized at 60 ° C. in a spray dryer in which hot air of 170 ° C. is injected. It dried and obtained 960g of powder products.

80 g of 70 g of water was dissolved in 20 g of the powder product, but there was no oil layer separation, and there was a taste and aroma of perilla.

Example 2

The onions and garlic are finely rinsed and finely pulverized with a wet grinding machine, respectively, and then 150 g of the onion grinding powder and 30 g of garlic grinding powder are added to 500 g of rice bran oil to rotate at 160 rpm in a tank equipped with a stirrer and maintain a temperature of 80 ° C. While extracting the reaction for 100 minutes while filtering by vacuum suction filter at a temperature of 80 ℃ to obtain 455g of flavor rice bran oil.

50g palm oil, 140g palm oil, 110g casein sodium 40g, destrin 652g, soybean phospholipid 3g, dibasic potassium phosphate 5g, emulsified and homogenized at 60 ℃ and dried in a spray dryer in which hot air of 170 ℃ is injected 956 g of a powder product were obtained.

80 g of water at 70 ° C. was dissolved in 20 g of the powder product, but there was no separation of the oil layer, and there was a strong meat aroma by reaction with onion and garlic oil.

Claims (5)

1-100% by weight of chopped, ground or pulverized vegetables, seeds, etc., are added to vegetable edible oil, and it is rotated at high speed at 100-200rpm in a tank equipped with agitator and at a temperature of 40-100 ℃. The reaction mixture was extracted for 120 minutes, and vacuum suction filtration was carried out at a temperature of 60-90 ° C. to prepare a mixed liquid containing flavors of vegetables and seeds, and 1-30% by weight of palm oil based on 10-70% by weight of the flavor mixture. Emulsified homogeneous at a temperature of 40-80 ° C by adding 1-3% by weight of coconut oil, 1-10% by weight of sodium casein, 20-80% by weight of textrin, 0.1-3% by weight of emulsifier, and 0.1-2% by weight of buffer Method of producing a flavor-containing powder oil and fat characterized in that the powder is prepared by drying in a spray dryer in which hot air of 150-200 ° C. is injected or in a drum dryer in which hot air of 100-150 ° C. is injected. According to claim 1, Vegetables and seeds are eggplants, fresh, sesame leaves, ferns, peppers, carrots, ducks, bellflowers, tomatoes, garlic, radishes, buttercups, cabbage, cabbage, leek, lettuce, ginger, mugwort, garland chrysanthemum, A flavor characterized by using one or two or more of spinach, mallow, lotus root, onion, cucumber, bamboo shoot, burdock, green onion, pumpkin, parsley, perilla, chestnut, black sesame, white sesame, pine nut, acorn, and hodo Method for producing powdered fats and oils containing. The vegetable edible oil of claim 1 contains a flavor characterized by using one or two or more of soybean oil, cottonseed oil, jade oil, rice bran oil, palm oil, palm oil, salad oil, seaweed oil, rapeseed oil, peanut oil, olive oil. Process for the preparation of powdered fats and oils. The flavoring agent according to claim 1, wherein the circulating agent uses one or two or more of soy phospholipid, polysorbate 20, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan Jijang acid ester, and glycerin fatty acid ester. Method for producing powdered fats and oils containing. The method according to claim 1, wherein the buffer is prepared using one or two of dibasic calcium phosphate and dibasic sodium phosphate.