KR910007317B1 - Process for making flavoured edible oil - Google Patents

Abstract

A process for preparing flavoured edible oil comprises: (a) washing well vegetable, cutting, drying to 20% or less moisture content, and pulverizing (40 mesh or less); (b) mixing 5-20 wt.% of the obtd. powder with edible oil and agitating at 90-140 deg.C for 10-30 min in the agitator having condenser; (c) cooling it and filtering to obtain the final product. The above edible oil is soybean oil, cotton seed oil, sunflower oil, etc. The vegetable is garlic, ginger, onion, welsh onion, red pepper, sesame, pepper, wild sesame, mustard, cinnamon bark, etc.

Description

Manufacturing method of flavor cooking oil

The present invention relates to a method for producing flavored edible oils containing ripe or fried flavors of flavored vegetables. Particularly, after crushing or crushing flavored vegetables containing flavors and flavors, they are dried and pulverized to 20% or less of moisture and vegetable vegetable oils. The present invention relates to a method for preparing cooking oil having a vegetable flavor by adding 1-20% by weight and heating it at 90-140 ° C. for 10-30 minutes in a stirrer equipped with a reflux condenser, cooling it to room temperature, and sucking and filtering.

Conventionally, housewives need a lot of time and effort such as washing hands, peeling, cutting, grinding, etc. by hand when cooking vegetables, and also has a disadvantage that can not be used for the correct use when using cooking oil.

Therefore, the present invention has completed the present invention so as to reduce the hands of housewives and use cooking oil for the correct use.

The method described in Korean Patent Publication No. 85-1517 is described by adding 1-40% by weight of shredded or ground raw vegetables to cooking oil to fill nitrogen gas and attaching a reflux condenser for 5 to 80 minutes at 40-80 ° C. A method of preparing cooking oil containing the natural flavor of vegetables removed by suction filtration of fresh vegetables by stirring with heat and stirring for 5 to 80 minutes and centrifugation of water is described. There is a disadvantage that is difficult to obtain. Japanese Patent No. 56-23843 has a method in which garlic is heated in a pressure cooker for 10-15 minutes and then sealed by adding cooking oil to immerse it for 2-5 days, but in this method, loss of flavor by heating garlic at room temperature as it is. There is a disadvantage in that the extraction of flavor is difficult by standing at room temperature. In addition, Japanese Patent No. 61-124343 used a method of cooling the dried vegetables by 6-20%, keeping them at a temperature of 120-160 ° C for 5-20 minutes, and then cooling them and filtering them. If the weight loss of more than 6-20%, the moisture content of spices vegetables is about 50%, still high water content. In addition, when the hot air drying is performed, the surface of the vegetable is hard, there is a disadvantage in extracting the flavor by cooking oil. In addition, when cooking oil is heated to more than 150 ℃ and when there is a lot of moisture there is a disadvantage that the rancidity of cooking oil. In addition, there is a disadvantage in that there is no agitation process during heating and no loss of flavor due to no attachment of the reflux condenser. In addition, Japanese Patent No. 57-174068 describes a method for preparing flavor oil. This method adds 5-50% by weight of oil or vegetable to oil, and keeps it within 60 minutes at 110-170 ℃ after evaporation of water at 90-105 ℃, then separates oil layer and adds oil-soluble flavor. As a method, there is a lot of spice and bubbles are generated during heating, which is very dangerous in the manufacturing process, and cooking oil is easily rancid due to high contact time with air.

In addition, the heating temperature is high and the reflux cooler does not adhere, resulting in a lot of loss of flavor. In Japanese Patent No. 61-47165, there is a method for producing flavor oil using hardened oil of iodine of 5 or less, but since its state is solid, it is not only inconvenient to use, but also feels bad in the mouth.

Japanese Patent No. 61-58553 describes a method of freezing and drying each spice and extracting it at a temperature of about 100 ° C. However, it is expensive to freeze-dry and has a low extraction temperature, making it difficult to obtain a ripe or roasted flavor. There is this. Japanese Laid-Open Patent Publication No. 61-23859 also describes a seasoning oil production method. This method is a method of mixing the cooking oil and flavor vegetables and heating to a temperature of 100-150 ℃ under reduced pressure to reduce the fat and oil when heated in a state of high moisture content has a disadvantage that the rancidity of oil and fat more easily and heating time The short time of 30 seconds has a disadvantage that the time is too short to extract the flavor. In addition, Japanese Patent Laid-Open No. 58-31938 has a method for producing flavor oil. The manufacturing method described herein is to separate vegetables after 1-80 hours at 0-30 ℃, add cooking oil to the separated vegetables and heat them at 110-170 ℃ within 60 minutes and mix the oil-soluble flavors, Long time to leave spices vegetables in cooking oil has a disadvantage of high acid value and peroxide value, and also heated to a high temperature of 110-170 ℃, so that the change of oil is caused by the moisture contained in spices vegetables when heated, fresh fragrance oil There is a disadvantage that cannot be implemented. In addition, the high temperature and long time heating causes disadvantages such as a burnt taste in the oil after the manufacture, and also by adding a useful flavor flavor is not a smooth flavor oil, when cooking this flavor is volatilized, the taste of food is not good.

The inventors therefore dried the vegetables to a moisture content of 20% or less in order to eliminate these conventional drawbacks and also eliminated the leaving process and immediately heated them. In addition, it was used at a low temperature of 90-140 ℃ during heating to suppress the taste development of flavor vegetables.

The present invention will be described in detail as follows. Washing and peeling spices vegetables, crushed with a hood cutter, dried to 50% or less moisture content of vegetables with heated air at 50-60 ℃, pulverized with a cutting mill and powdered to 40 mesh or less and added to cooking oil. The contact area with is wide so that the flavors contained in the spices are well extracted. 5-20% by weight of the powdered flavored vegetables was added to cooking oil, and a reflux condenser was attached and heated and stirred at 90-150 ° C. for 10-30 minutes and cooled to room temperature in order to minimize loss of flavor when heating. At this time, a heat exchanger may be used. After cooling, the resultant was filtered by suction to prepare a flavor cooking oil containing a ripe flavor of the spices. Crushing and drying spices vegetables reduces drying time, and also reduces drying time to maximize the loss of flavor contained in spices and to heat them to give the ripe taste of spices. There was no need for a separate process. When the cooking oil is more than 150 ℃ it will be easy to change the cooking oil, at this time, if it contains a lot of moisture accelerates the transformation. In addition, when heated for a long time at 150 ℃ spices can not give a clean taste of other flavor oils. Therefore, the present invention was heated at a temperature of 140 ℃ or less in order to reduce the deterioration of oil and to prevent burning.

Savory vegetables that can be used in the production of flavor oil in the present invention include garlic, ginger, onions, green onions, peppers, sesame leaves, pepper, sesame, perilla, mustard, cinnamon, etc., and mixed one or two or more of these spices vegetables In addition, edible oils and fats include soybean oil, jade oil, vegetable varieties, cottonseed oil, rice bran oil, sunflower oil, etc., and one or two or more of them may be used.

The present invention will be described in more detail with reference to the following Examples.

Example 1

100 g of garlic is crushed with a hood cutter, dried at 55 ° C. for 3 hours, and then ground with a cutting mill to prepare garlic powder. This garlic powder is added to 500 ml of cooking oil, heated and stirred at 120 ° C. for 15 minutes, cooled to room temperature, and suction filtered to prepare garlic flavor cooking oil.

Comparative Example 1

Garlic (50 g) was added to 500 ml of cooking oil as in the method of Japanese Patent Application Laid-Open No. 58-31938, left for 17 hours at 25 ° C., evaporated water at 100 ° C., and then heated at 140 ° C. for 10 minutes to prepare cooking oil.

[Sensory Test Comparison]

The taste sensory test results for using the flavor cooking oil of Example 1 according to the present invention and the flavor cooking oil of Comparative Example 1 for onion roasting are shown in Table 1.

TABLE 1

Note 1) The sensory test score is 10 points.

Note 2) Sensory tests are evaluated by 20 expert sensory testers.

Example 2

160g onion and 80g ginger were shredded with a hood cutter, dried at 55 ℃ for 3 hours, crushed with a cutting mill, added to 1Kg of cooking oil, 100g of red pepper powder, stirred at 120 ℃ for 15 minutes, cooled to room temperature, and filtered by suction. Flavor cooking oil was prepared.

Comparative Example 2

As described in Japanese Patent Application Laid-Open No. 58-31938, 200 g of onion, 100 g of ginger, and 300 g of red pepper powder are added to 1 Kg of cooking oil, and after standing at room temperature for 17 hours, water is evaporated at 100 ° C. and heated at 160 ° C. for 40 minutes to prepare flavor oil. It was.

[Sensory Test Comparison]

The taste sensory test results of using the flavor oil of Example 2 and Comparative Example 2 according to the present invention for anchovy stir-fry are as follows.

TABLE 2

Note 1) The sensory test score is 10 points.

Note 2) Sensory tests are evaluated by 10 expert sensory testers.

Example 3

Ginger 200g, garlic 250g, onion 50g crushed with a hood cutter, dried at 55 ℃ for 3 hours, crushed with a cutting mill, added to 1Kg of cooking oil, 10g of red pepper powder, extracted by heating at 130 ℃ for 20 minutes, cooled to room temperature, suction filtration Flavor cooking oil was prepared.

Comparative Example 3

As in Japanese Laid-Open Patent Publication No. 58-31938, 200 g of ginger, 250 g of garlic, 50 g of onion, and 10 g of red pepper powder are added to 1 Kg of cooking oil, left at room temperature for 20 hours, and then evaporated at 100 ° C. and heated at 160 ° C. for 40 minutes. Prepared oil.

[Sensory Test Comparison]

The taste sensor test results of the use of the flavor oil of Example 3 according to the present invention and the flavor oil of Comparative Example 3 in bibimbap are shown in Table 3.

TABLE 3

Note 2) The sensory test score is 10 points.

Note 2) Sensory tests are evaluated by 10 professional sensory testers.

The comparison results of the measured physical properties of the flavor cooking oil prepared by Japanese Patent Application Laid-Open No. 58-31938 and the flavor cooking oil prepared by the method of the present invention are shown in Table 4 below.

TABLE 4

Note 1) Acid value: The number of mg of KOH required to neutralize the free fatty acids contained in 1 g of the sample.

Note 2) Peroxide value: mg equivalent amount of iodo as sodium sulfite per 1 kg of sample.

As compared with the above table, it can be seen that the flavor cooking oil of the present invention is very excellent in taste, flavor, physical properties, etc. than the conventional one.

Claims (6)

The ground vegetables are dried and pulverized and powdered, and then the powder is added to 5-20% by weight of vegetable edible oil, heated and stirred at 90-140 ° C. for 10-30 minutes, cooled to room temperature and suction filtered. Method for producing flavored cooking oil. The method of claim 1, wherein the flavor vegetables, garlic, ginger, onions, green onions, peppers, sesame leaves, pepper, sesame, perilla, mustard or cinnamon is used for the production of flavor cooking oil, characterized in that used one or two or more. The method of claim 1, wherein the vegetable edible oil is soybean oil, jade oil, rapeseed oil, rice bran oil, cottonseed oil or sunflower oil is soluble in one kind or two or more kinds. The method of claim 1, wherein the drying is a method of producing a flavored edible oil, characterized in that the water content is 20% or less. The method for producing a flavored edible oil according to claim 1, wherein the grinding is 40 mesh or less. The method for producing flavored edible oil according to claim 1, wherein the heating stirring is performed in a stirrer equipped with a reflux condenser.