Specification
The title of the invention: the extract oil emulsion, process for producing the oil and combinations containing them, including the antioxidant
Art
[1] The present invention relates to a molasses extract, raw sugar extract Views ion resin, or extract emulsified oil, vegetable oil and a method for producing them containing the same comprising a lecithin and an oil antioxidant is mixed in the olive leaf extract.
BACKGROUND
[2] Generally, fast food restaurants, chikinjeom, bunsikjeom etc. while being placed in a frying oil fish food such as meat or fish cakes such as chicken or pork cutlet fried at high temperatures, making the fried food and recent example diet Westernization anger kinds of fried plenty and the demand there is also a growing trend.
[3] Vegetable oils for use in businesses for frying is usually because they repeatedly used several times, such as animal fats and oils and moisture, impurities, fatty acid leaked from a chicken or other meats mixed contaminated with when rancidity proceeds, fried water colored mountain patch, since the toxicity due to the generation of such substances are fried water quality deterioration is discarded when this constant period has elapsed, and replace it with new oil.
[4] Oils to be used for frying is of food material ingredients and seasoning salts containing dissolved oil is changed the oil color value and the color of the deep-fried by accelerating rancidity rate of the oil, the water is also water content of the oil generated from food materials increase, is due to heating oil is the thermal polymerization, thermal decomposition and oxidation is the acid value (acid Value) increases by increasing the free fatty acids in the oil service life is reduced.
[5] Acid (Acid Value) is a method of measuring the degree of rancidity oil, food code of claim 7. Exceeds the acid (Acid Value) 3.0 according to the standards and specifications, 3. Cooking and Hospitality Management standards for cattle, etc. food cooked food, and advised to replace it with a new retention. However, the actual twigimyu establishments in the coloration of the holding due to impurities generated from the food material being accelerated, the coloring of such maintenance, because by changing the color of fries to drop the quality, the acid number (Acid Value), even below 3.0 fried water quality value in order to avoid a reduction it can only be replaced with a new retention. This leads to fry water sales rise is causing environmental problems caused by the burden of rising prices pressure consumers and businesses increased pulmonary flow.
[6] In order to control the heat coloring caused by the repeated use of the cooking oil and the like, a method has been proposed to enhance the refining conditions in order to remove phospholipids, Fe, etc., known as the substances which accelerate the aging of the holding at the time of heating. However, refining the quality of the vegetable oil is present at high levels have been strengthened, and the purification conditions is enhanced by increasing the production costs of vegetable oil, such as additional material costs and waste treatment unit falling price competitiveness problems of the current quality level or higher.
[7] In addition, a method of passing through a porous material, such as those troubleshooting filtering or activated clay, silica gel, using a filter for such have been proposed, but (R. Subramanian et al, J Member Sci 187 (2001) 57-69), this method also causes an increase in cost, as it can not be said sufficient solving method because it is not possible to remove the holding polymer produced during heating.
[8] In addition, the oil-soluble components extracted from green tea leaves (tocopherol) and water-soluble components (catechins and polyphenols) a mixture containing water, was proposed a method for producing the oxidative stability enhanced oil for the production of the oxidative stability enhanced oil (KR 2009-0118341 ), a small amount of antioxidant (soy lecithin 0.1 to 1%, green tea extract polyphenols, 0.01 ~ 1% and gallic acid propyl 0 ~ 0.1%) by mixing, but this oxidation stability also proposed improved tempura, oil production method for the reproduction for the (JP 1990-069142), a new maintenance of the real exchange twigimyu businesses by changing the color of the water, rather than fry or acid is gwasanhwamulga is determined to maintain the level of coloring degrade the quality value.
Detailed Description of the Invention
SUMMARY
[9] Accordingly, the present invention provides the rancidity of the sustain is generated during the cooking, in particular a method of controlling coloration to suppress the fried water quality value decreases, and manufacturing emulsified oil, which may extend the time to replace the cooking oil, cooking oil containing the same, and these it would.
Problem solving means
[10] In one embodiment of the invention, molasses extract, raw sugar extract ion resin Views, and olive leaf extract polyphenols one or more selected from the group consisting of-containing extract, lecithin, and the oil comprises a mixture antioxidant extract oil emulsion is provided.
[11] In another embodiment of the invention, molasses extract, raw sugar extract ion resin Views, and olive leaf extract group at least one polyphenol ingredient selected from the consisting of-containing extract, lecithin, and the oil comprises a mixture antioxidant extract oil emulsion, 10 to 1,000ppm the edible oil added to soybean oil at a concentration of is provided.
[12] In a further embodiment of the invention, molasses or raw sugar the polyphenols isolated and purified from the ion resin Views and concentrated by preparing a phase or olive leaf extract for obtaining the extract, and the molasses extract, raw sugar ion resin Views extract or olive leaves the, the extract significantly emulsion method comprises the step of producing the extract was emulsified oil by mixing vegetable oil and lecithin, and the extract is provided.
[13] In a further embodiment of the invention, a method of producing a vegetable oil containing extract oil emulsion containing an antioxidant according to the examples of the present invention is provided.
Effects of the Invention
[14] According to the present invention, by maintaining the fry cooking water quality value through the heating of oil-colored control to extend the cycle of replacement oil, the color value of heat stability can be obtained an excellent emulsified oil, and vegetable oil containing them.
Mode for the Invention
[15] It will now be described in more detail with respect to the present invention. Details are not described herein because it can be sufficiently recognized and deduced if one skilled in the art or the similar aspect of the present invention and the description thereof will be omitted.
[16] Still another aspect of the invention, there is provided molasses extract, raw sugar extract Views ion resin, and at least one selected from the group consisting of olive leaf extract containing polyphenols extract, lecithin, and the oil comprises a mixture antioxidant extract oil emulsion.
[17] Other examples of the present invention, molasses or raw sugar ion resin Views comprising: from preparing the polyphenol component the separation and purification, and concentrated to obtain the extract or olive leaf extract, and the molasses extract, raw sugar ion resin Views extract or olive leaf extract the present invention relates to the lecithin and, the extract is mixed with a vegetable oil emulsion significant manufacturing method comprising the step of producing the extract was emulsified oil.
[18] Specifically, the extract was removed the polyphenols from molasses (hereinafter referred to as molasses extract), sugar ion extract drains the polyphenols from the resin Views (hereinafter, raw sugar ion resin Views extract) or a commercially available was added to each of lecithin, olive leaf extract, which and it can be emulsified in vegetable oil emulsion produced an extract oil containing an antioxidant.
[19] Therefore, the method for producing the emulsified oil extract according to the invention may comprise the step of separating the polyphenols obtained from molasses and raw sugar ion resin Views. The polyphenolic material may be obtained by using an adsorption resin from molasses and raw sugar ion resin Views.
[20] Molasses according to the present invention, refers to difficult to recover more sugar as a general term for a liquid containing sucrose produced as a by-product when producing the sugar. Molasses generally speaking, is jeongjedang, min when producing the mildang and candy ladybird, Cynanchum; refers to a glass separating the sugar (白 下 mixture of crystals and mother liquid of sugar obtained by revolution in a vacuum crystal tube) Willingness (mother liquor). Depending on the type of Cynanchum Vaughan Mills referred to as 1, 2 Vaughan Mills, end mill or the like. Because it can also be a different edible and waste molasses as it is also called edible molasses. In general, as a light yellow transparent, water with viscous sugar solution 20 to 30%, sugar 60 to 70% (double sucrose 20 to 30%, reducing sugars 30-50%), ash content 5-10%, 2-3% of organic non-sugar it is characterized by comprising.
[21] Raw sugar ion resin Views are solution was desorbed with minerals, vitamins, fiber, polyester that is useful those of the phenol adsorbed on the ion resin process, one of the sugar refining process 7 to 10% (w / v) NaCl solution containing a sugar He says. Conventional sugars (糖類) the preparation of the refined sugar from raw sugar in the industry, the minerals, vitamins, fiber, by treating a polyphenol such as availability who remove the object as pochung tower of activated carbon, ion resins step of sequentially final crystallization the refined sugar is produced in the plant. And using the strongly basic anion resin having a Cl substituent which the water, the polyphenol components of the sugar derived from adsorbed to the ion resin, the adsorbed polyphenols is from 7 to 10% (w / v) is eliminated to the NaCl solution of water that It is reproduced.
[22] In general, the polyphenol is in a phenolic plant generated according to the photosynthesis of plants hydroxyl group (OH) is a kind of phenol compound. The phenolic molecules are molecules composed of two or more no noticeable toxicity, unlike benzene, phenol. Polyphenols One or has an aromatic ring substituted with two or more hydroxyl groups, these antioxidants and by giving make an active free-radical provided by a stable non-radical (non-radical) a hydrogen atom in the (reactive free radical) to remove free radicals an effect. It can be found in most plants, and it is known that the plant is generated in order to protect themselves from UV rays, free radicals, such as predators. A phenolic hydroxyl group is a polyphenol, because the ability to remove free radicals can be described as components with antioxidant action. When in the human body, active oxygen is the ability to remove bacteria and viruses from entering from the outside, but the stress, the number of possible causes to the active oxygen more than necessary, such as smoking, ultraviolet rays increased in vivo it is harmful to the human body. At this time, the polyphenols having antioxidant action can be expected an effect such as preventing a variety of disease prevention and aging to enter into the holding remove free radicals. In particular, because of excellent electron-donating ability of the polyphenol is now the antioxidant shown similar effects and SOD (Super Oxide Dismutase) also promote the prevention of skin aging and flexibility and is excellent also whitening, low allergens function, acne bacteria-inhibiting effect it is also used as effective cosmetic ingredients.
[23] In the present invention, by including the polyphenols contained in the molasses extract, raw sugar ion resin extract, and olive leaf extract in the oil as an antioxidant, improving the heat color value of the stability of the edible oil to inhibit fried water quality value decreases, and the replacement of oil It may extend the period.
[24] The step of obtaining the molasses extract, using the water to ensure the fluidity lowers the brix of molasses in order to easily remove the polyphenol substances diluted in 60brix; The step of adsorbing the polyphenols of the molasses is passed through the adsorption resin is filled with the diluted molasses solution column; Recovering the polyphenol components of the absorption molasses using a 60% (v / v) ethanol; And may include the step of obtaining a final molasses extract by concentration of the polyphenols of the recovered solution is molasses.
[25] The step of adsorbing the polyphenols of raw sugar ion resin Views by obtaining the sugar-ion resin Views extract is passed through the ion resin Views raw sugar juice to the adsorption resin is packed column; The polyphenol components of the adsorbed sugar ion resin Views 60% (v / v) recovering the ethanol; And it may include the step of obtaining a final raw sugar ion resin Views extract by concentration of the polyphenols of the recovered solution of raw sugar ion resin Views.
[26] Specifically, the obtained molasses and raw sugar extract resin Ion Current Views extract may be a total polyphenol content of 5,000 to 20,000 ppm, it can be from 10,000 to 20,000 ppm and more specifically.
[27] Polyphenols extracted from the molasses, sugar ion resin Views, or olive leaves prepared according to an examples of the invention are water-soluble because it can not be mixed into the dispersion stable if the oil directly. Therefore, the need an emulsifier to stabilize the dispersion of a vegetable oil, non-limiting examples of emulsifying agents that may be used in the present invention include an edible lecithin used as an emulsifier in various food products.
[28] The edible lecithin, it is typically contained about lecithin typically from about 2% (v / v) in the form of soybean oil phospholipid as a mixture of a phospholipid component composed mainly of lecithin, three sold acids obtained from soybean oil refining processes. In addition, Non-GMO soy lecithin, rapeseed lecithin, sunflower lecithin, canola lecithin, corn lecithin, etc. may be made of animal lecithin, such as plant lecithin and egg white lecithin, crude lecithin of natural origin (crude lecithin), or crude lecithin the lecithin (purified lecithin) purified from a neutral lipid, fatty acid, carbohydrate, protein, inorganic salts, sterols, high purity is obtained by removing impurities such as dyes may also be used. Among mubang be used and which one, it is also included enzymatic degradation enzyme lecithin treatment.
[29] Lecithin is heated for cooking, burn most of all, or to eliminate the occurrence of odor at the time of heating and Skip-free oil for use in fried effective of it is known, (Japanese Patent 05,174,293 call, 03,122,264 No.) frying in reducing water greasy Although it is known to be effective, if prolonged repeated frying There is a problem that requires attention to accelerate the coloring edible determine the amount.
[30] Oils that can be used in the present invention are not limited to soybean oil, a vegetable oil, such as canola oil typically used for frying, corn oil, olive oil, sunflower oil, hyeonmiyu. The edible oil includes at least one oil addition to two kinds of mixture.
[31] The molasses extract oil emulsion may be prepared in the composition ratio of 5 to 19% molasses extract (w / w), lecithin, 1 to 5% (w / w), vegetable oil 80 to 90% (w / w).
[32] Made of a composition ratio of the raw sugar ion resin Views extract it was emulsified oil is raw sugar ion resin Views extract from 5 to 19% (w / w), lecithin, 1 to 5% (w / w), and the oil from 80 to 90% (w / w) can do.
[33] The olive leaf extract was emulsified oil can be produced with the composition ratio of the olive leaf extract, 22 to 75% (w / w), lecithin, 1 to 5% (w / w), and the oil 24 to 73% (w / w).
[34] Extract was emulsified oil according to the present invention, the extract, lecithin, and the ball mill oil (Ball Mill, AV-1, Iuchi Co.) using a machine 5mm silicon nitride (Si 3 N 4 with a) ceramic balls 20 hours with 50 rpm It can be stirred to obtain the extract was emulsified with oil.
[35] Porous material, such as the extract was emulsified significant manufacturing method through, known as a substance for promoting the oil rancidity of the time of heating the phospholipid, Fe and so on enhance the purification conditions for a removable manner as filtration or activated clay, silica gel, using a filter that than a method of passing the like, it is possible to provide the effect of preventing the coloring of edible oils in a simple, yet low-cost, not going through a troublesome process.
[36] [37] Another example of the invention relates to edible oil containing extract oil emulsion according to the examples of the invention.
[38] Another embodiment of the present invention, a method of producing oil containing extract oil emulsion according to the examples of the invention.
[39] [40] Specifically, the addition of the extract oil emulsion prepared according to the method for producing the extract was emulsified noted conventional edible oil can be prepared and oil containing emulsion oil extract.
[41] Conventional oil is not intended to be not limited to soybean oil, but to use the plant-derived oil such as canola oil, corn oil, olive oil, sunflower oil, hyeonmiyu limited.
[42] In one embodiment, it can be added to the emulsion oil extract made according to the present invention, 10 to 1,000 ppm in the production of soybean oil containing extract oil emulsion.
[43] In other embodiments, it may be added to the emulsion oil extract made according to the present invention, 10 to 2,000 ppm in the production of canola oil containing extract oil emulsion.
[44] A method of adding the extract was emulsified oil to vegetable oil is not limited, it is possible to use a method for commonly used. Non-limiting examples, 3g extract followed by the addition of the emulsified oil to 3kg soybean oil, stirred for 30 minutes at 4,000 rpm by a homomixer (TK Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd, Ltd.), containing an extract emulsified oil it is possible to obtain the edible oil.
[45] Via the oil production process, controlling the heating to keep the colored water fry cooking quality value and there is an advantage capable of providing, the excellent heat stability colored cooking oil to extend the cycle of replacement oil.
[46] [47] Or less, and to explain in more detail by the present invention to a particular embodiment, the embodiment is not the scope of the present invention is intended to illustrate the invention by way of example only to the examples.
[48] [49] Example
[50] Preparation Example 1
[51] Molasses extract was prepared in the following manner.
[52] 1: First, molasses (CJ CJ Incheon 1 plant producing) the use of water adjusted to 60 brix, and the temperature 40 ℃, SV [flow rate (L) / Time (Hr) / amount of resin (L) Space Velocity] was passed through the adsorption resin (PAD900, 社 Purolite, UK) under the conditions was adsorbed in the polyphenols molasses.
[53] Been adsorbed polyphenols is 60% (v / v) temperature using ethanol 40 ℃, SV [Space Velocity: flow rate (L) / Time (Hr) / amount of resin (L)] 1, BV [Bed Volume: Flow (L) / amount of resin (L)] then recovered by desorption under conditions of 5, Folin-Ciocalteu the total polyphenol content as measured by a Colorimetric method concentrated to 9,000 to 10,000 ppm to give a molasses extract.
[54] [55] Preparation 2
[56] Raw sugar ion resin Views extract was prepared in the following way.
[57] Raw sugar ion resin Views (CJ CJ Incheon 1 plant producing) a temperature of 40 ℃, SV [Space Velocity: flow rate (L) / Time (Hr) / amount of resin (L)] adsorption resin under the conditions of 3 (PAD610, Purolite 社, was passed through the UK) of raw sugar was adsorbed in the ion resin Views polyphenols.
[58] Been adsorbed polyphenols is 60% (v / v) temperature using ethanol 40 ℃, SV [Space Velocity: flow rate (L) / Time (Hr) / amount of resin (L)] 1, BV [Bed Volume: Flow (L) / amount of resin (L)] then recovered by desorption under conditions of 5, Folin-Ciocalteu the total polyphenol content as determined by Colorimetric method is concentrated to 9,000 to 10,000 ppm to obtain a raw sugar ion resin Views extract.
[59] [60] Example 1
[61] Preparation Example 1 Preparation of purified soybean oil and the resulting molasses extract through a conventional purification process in (product name: Happy spoon soybean oil, ㈜CJ CJ Co., Ltd.) and soybean lecithin (product name: Solec TM 2F-UB TN, Soy Lecithin Standard Fluid, Solae products, using seyang trade import and sales product), soybean oil 86% (w / w), lecithin, 2% (ball mill in combination with the composition ratio of the w / w) of molasses extract 12% (w / w) (Ball Mill, using an AV-1, Iuchi Co.) machine 5mm silicon nitride (Si 3 N 4 ) by using a ceramic ball stirred for 20 hours at 50 rpm to prepare a molasses extract oil emulsion.
[62] Above was added to the produced molasses extract was emulsified oil to 1,000 ppm in soybean oil homomixer (TK Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd, Ltd.) containing oil extracts and stirred for 30 minutes at 4,000 rpm suppress heating colored emulsion through while the was prepared the oil, 500 mL into 200 g of antioxidant emulsion oil-containing vegetable oil to a round flask (manufactured by MS-DM603, ㈜ immature scientific Instruments) to the heating menteul of round flask type into heating at 200 ℃ for 56 hours, from the hot start it was measured 8, 16, 24, 32, 40, 48, acid value and color value of the oil was sampled every 56 hours.
[63] When the acid value of edible food ingredients Food Code of the assay (1.1.5.3 acid and 2013, Korea Food Industry Association) was measured according to, measuring cell with a 1 inch by color goes Lobby bond colorimetry 10R + Y value as it expressed.
[64] [65] Example 2
[66] Preparative Example 2 Preparation of purified soybean oil and the resulting sugar ion resin Views extract through a conventional purification process in (product name: Happy spoon soybean oil, manufactured ㈜CJ CJ) and soybean lecithin (product name: Solec TM 2F-UB TN, Standard Soy lecithin Fluid, Solae products, seyang trade import and sale products) were, soybean oil 86% (w / w), lecithin, 2% (w / w) and raw sugar ion resin Views extract was blended in the composition ratio of 12% (w / w) using by a ball mill using a (ball Mill, AV-1, Iuchi Co.) machine 5mm silicon nitride (Si 3 N 4 by using a) ceramic ball stirred for 20 hours at 50 rpm to prepare a resin ion oil raw sugar extract Views emulsion.
[67] The prepared raw sugar ion resin Views extract the extract by the addition of emulsifying oil in 1000 ppm in soybean oil by using a homomixer (TK Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd, Ltd.) was stirred for 30 minutes at 4,000 rpm to suppress a heat coloring emulsion was prepared the oil-containing edible oil, in 500 mL of a vegetable oil containing extract was emulsified oil in a round flask 200 g into (Preparation MS-DM603, ㈜ immature scientific Instruments) heating the menteul of round flask type into 200 ℃ for 56 hours , by taking the oil was measured acid value and color value of each of the oil from the hot start 8, 16, 24, 32, 40, 48, 56 hours while heating.
[68] When the acid value of edible food ingredients Food Code of the assay (1.1.5.3 acid and 2013, Korea Food Industry Association) was measured according to, measuring cell with a 1 inch by color goes Lobby bond colorimetry 10R + Y value as it expressed.
[69] [70] Example 3
[71] Refined soybean oil prepared by conventional purification processes (product name: Happy tablespoons soybean oil, ㈜CJ CJ product) and soya lecithin (trade name: Solec TM 2F-UB TN, Soy Lecithin Fluid Standard, Solae products, seyang trade import and sell products) of the olive leaf extract that is commercially used: soybean oil (w / w) 50% using (name Ole Oh, olive leaf extract, olive leaf Australia Pty products, ㈜ very drug importing and selling products), lecithin, 2% (w / w ) and olive leaves and the extract combined with the composition ratio of 48% (w / w) ball mill (ball Mill, using the AV-1, Iuchi Co.) machine 5mm silicon nitride (Si 3 N 4 ) with 50 rpm 20 using ceramic ball the stirring time was prepared with olive leaf extract, emulsified oil.
[72] Preparative the olive leaf extract was emulsified oil by the addition of the soybean oil to 1,000 ppm homomixer (TK Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd, Ltd.) to extract a stirred for 30 minutes at 4,000 rpm suppress heating colored by painting oil were prepared containing cooking oil, and 500 mL into the cooking oil 200 g containing extract was emulsified oil in the round bottom flask on a heating menteul of round flask type (MS-DM603, manufactured ㈜ immature scientific Instruments) into heated at 200 ℃ for 56 hours , by taking the oil was measured acid value and color value of each of the oil from the hot start 8, 16, 24, 32, 40, 48, 56 hours.
[73] In addition, soybean oil 74% (w / w), lecithin, 2% (w / w) and added with 1,000 ppm the emulsified oil mixed in the composition ratio of the olive leaf extract 24% (w / w) in soy bean oil equal to the specified method It conducted a test.
[74] In addition, soybean oil 26% (w / w), lecithin, 2% (w / w) and added with 1,000 ppm the emulsified oil mixed in the composition ratio of the olive leaf extract 72% (w / w) in soy bean oil equal to the specified method While being tested, the content in all embodiments in the present invention exhibited the most excellent effect.
[75] When the acid value of edible food ingredients Food Code of the assay (1.1.5.3 acid and 2013, Korea Food Industry Association) was measured according to, measuring cell with a 1 inch by color goes Lobby bond colorimetry 10R + Y value as it expressed.
[76] [77] Example 4
[78] : (Solec name: manufactured through a conventional purification processes refined canola oil (canola oil Name Snow, ㈜CJ CJ manufacturing) and soy lecithin TM to 2F-UB TN, Standard Soy Lecithin Fluid, Solae products, seyang trade import and sell products) olive leaf extract on the market, use: canola oil (w / w) 50% using (name Ole Oh, olive leaf extract, olive leaf Australia Pty products, ㈜ very drug importing and selling products), lecithin, 2% (w / w) and in combination with the composition ratio of the olive leaf extract 48% (w / w) ball mill (ball Mill, AV-1, Iuchi Co.) silicon nitride 5mm by using a machine (Si 3 N 4 with a) ceramic balls 20 hours with 50 rpm olive leaf extract was prepared by stirring the emulsified oil.
[79] Preparative the olive leaf extract was emulsified oil by the addition of 1,000 ppm in the canola oil homomixer (TK Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd, Ltd.) to extract a stirred for 30 minutes at 4,000 rpm suppress heating colored by painting oil were prepared containing cooking oil, and 500 mL into the cooking oil 200 g containing extract was emulsified oil in the round bottom flask on a heating menteul of round flask type (MS-DM603, ㈜ immature scientific Instruments Co., Ltd.) put heated at 200 ℃ for 48 hours. , by taking the oil was measured acid value and color value of each of the oil from the hot start 8, 16, 24, 32, 40, 48 hours.
[80] When the acid value of edible food ingredients Food Code of the assay (1.1.5.3 acid and 2013, Korea Food Industry Association) was measured according to, measuring cell with a 1 inch by color goes Lobby bond colorimetry 10R + Y value as it expressed.
[81] [82] Example 5
[83] Refined soybean oil prepared by conventional purification processes (product name: Happy tablespoons soybean oil, ㈜CJ CJ product) and soya lecithin (trade name: Solec TM 2F-UB TN, Soy Lecithin Fluid Standard, Solae products, seyang trade import and sell products) to the green tea extract on the market used (product name: DS-ETP100, ㈜ Doosan Biotech Co.) soybean oil 50% (w / w), lecithin, 2% (w / w) and green tea extract 48% (w / w using ) 5mm silicon nitride (Si by using a ball mill (ball Mill, AV-1, Iuchi Co.) machine in combination with the composition ratio of 3 N 4 with a) ceramic balls to prepare a green tea extract, emulsified oil and stirred for 20 hours at 50 rpm.
[84] Above it was added to the prepared green tea extract, emulsified oil to 1000 ppm in soybean oil homomixer (TK Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd, Ltd.) containing oil extracts which stirred for 30 minutes at 4,000 rpm suppress heating colored emulsion through while the was prepared the oil, 500 mL into the cooking oil 200 g containing extract was emulsified oil in the round bottom flask on a heating menteul of round flask type (MS-DM603, manufactured ㈜ immature scientific Instruments) into heated at 200 ℃ for 56 hours, from heating starting every 8, 16, 24, 32, 40, 48 and 56 hours were collected oil to measure the acid value and color value of the oil.
[85] When the acid value of edible food ingredients Food Code of the assay (1.1.5.3 acid and 2013, Korea Food Industry Association) was measured according to, measuring cell with a 1 inch by color goes Lobby bond colorimetry 10R + Y value as it expressed.
[86] [87] Example 6
[88] With a cooking oil containing the olive leaf extract oil emulsion obtained in Example 3 was carried out the frying test cooking the soaked raw chicken to the batter mixture.
[89] Raw chicken chicken wings (product name: Choice El chicken witnalgae, Choice El chicken lower wing manufacturing ㈜ Harim) was used, the batter solution was prepared by jungryeokbun, to prepare a batter solution into a 110 g water to 100 g jungryeokbun, 125 g was added to the batter mixture 16.5 g prepared above in raw chicken and able to be battery fluid is buried uniformly mixing the raw chicken surface, the oil containing the olive leaf extract was emulsified oil in 10 L fryer 8 kg in put 175 ℃ was heated for 8 hours a day and, twigyeot the raw chicken 3.33 kg moistened batter solution, was carried out 6 days repeatedly, by taking the oil from the fries start every 8, 16, 24, 32, 40 and 48 hours to measure the color value .
[90] At this time were measured with a 1 inch cell by color thin lobby bond colorimetric method of edible oil were expressed as 10R + Y value.
[91] [92] Comparative Example 1
[93] Example 1, as shown in, a soybean oil and soybean oil containing a conventional purification extract oil emulsion obtained by use of a molasses extract (product name: Happy spoon soybean oil, ㈜CJ CJ product) a result of the heating test using, Table 1 and the same.
[94] TABLE 1 division Heating time Acid value Color value
Conventional purification soybean oil 0 0.055 3.3
8 0.120 4.1
16 0.210 7.3
24 0.281 12.9
32 0.421 24.0
40 0.701 40.0
48 1.052 79.0
56 1.700 140.0
Soybean oil emulsion containing molasses extract 0 0.052 3.4
8 0.120 4.1
16 0.175 7.1
24 0.237 10.8
32 0.351 17.4
40 0.557 26.0
48 0.842 45.0
56 1.403 98.0

[95] From Table 1, the soybean oil containing molasses extract oil emulsion according to the present invention was lower than the acid value and color value of all conventional purification soybean oil with increasing heating times. In particular, compared to a color thin conventional purification soybean oil is soybean oil emulsion containing a molasses extract showed about 1.5 times higher. From this, the oil according to the present invention it was found that the excellent effect of improving the oxidation stability, and suppress the discoloration.
[96] [97] Comparative Example 2
[98] As in the above Example 2, raw sugar ion resin Views extract was purified soybean oil and conventional soybean oil containing emulsion oil extract obtained by using: using (product name Happy spoon soybean oil, ㈜CJ CJ product) by performing a heating test results were shown in Table 2.
[99] TABLE 2 division Heating time Acid value Color value
Conventional purification soybean oil 0 0.055 3.4
8 0.140 4.1
16 0.198 7.5
24 0.281 13.2
32 0.417 21.0
40 0.657 39.0
48 1.047 85.0
56 1.683 140.0
Raw sugar ion resin Views extract was soybean oil containing emulsion oil 0 0.055 3.4
8 0.140 4.1
16 0.175 7.3
24 0.252 11.1
32 0.316 17.4
40 0.513 29.0
48 0.772 52.0
56 1.262 114.0

[100] From Table 2, appeared lower than the acid value and color value of all conventional purification soybean oil as the present invention, raw sugar ion resin Views extract was emulsified oil which soybean oil is increased the heating time contained by, the effects of improving the oxidation stability, and suppress the discoloration that could see the Great.
[101] [102] Comparative Example 3
[103] The third embodiment, as shown in, the extract solution containing emulsified oil obtained by use of the olive leaf extract, soybean oil and purified soybean oil typically (product name: Happy spoon soybean oil, ㈜CJ CJ product) a result of the heating test using, It was shown in Table 3.
[104] TABLE 3 division Heating time Acid value Color value
Conventional purification soybean oil 0 0.059 2.5
8 0.128 4.3
16 0.196 8.9
24 0.281 15.3
32 0.440 26.0
40 0.701 42.0
48 1.192 86.0
56 1.816 130.0
Soybean oil emulsion containing olive leaf extract 0 0.061 3.6
8 0.100 4.4
16 0.182 7.8
24 0.245 12.4
32 0.374 18.3
40 0.561 30.0
48 0.963 49.0
56 1.506 90.0

[105] From Table 3, as the soybean oil containing olive leaf extract was emulsified oil according to the present invention is increased the heating time appeared significantly lower than the acid value and color value of all conventional purification soybean oil, the effect of improving the oxidation stability, and suppress the discoloration I could see the Great.
[106] [107] Comparative Example 4
[108] Example 4, as shown in, the canola oil containing extract oil emulsion obtained by use of the olive leaf extract and typically purified canola oil: As a result of using (trade name Snow canola oil, ㈜CJ CJ Co.) perform the heating test, and Table like a 4.
[109] TABLE 4 division Heating time Acid value Color value
Conventional purification Canola Oil 0 0.055 3.5
8 0.119 5.6
16 0.224 11.1
24 0.461 25.0
32 0.846 63.0
40 1.417 130.0
48 1.944 164.0
Canola oil containing olive leaf extract, emulsified oil 0 0.055 5.6
8 0.140 5.1
16 0.216 8.8
24 0.373 17.1
32 0.564 29.0
40 0.963 48.0
48 1.375 97.0

[110] From Table 4, the canola oil containing olive leaf extract oil emulsion according to the invention was significantly lower than the acid value and color value of all conventional purification canola with increasing heating times. Comparative Example compared to the result at 4 natjiman receive the acid value and color value slightly higher, which is seen as differences in yujong of canola oil and soybean oil, the extract was emulsified oil, and vegetable oil containing an antioxidant according to the present invention improve the oxidative stability of discoloration It does not change the effect that it is superior to suppress.
[111] [112] Comparative Example 5
[113] After using: (Happy spoon soybean oil, ㈜CJ CJ product name) perform heating test, the embodiment as shown in Figure 5, a soybean oil and soybean oil containing a conventional purification green tea extract oil emulsion obtained by use of the green tea extract It was as Table 5.
[114] Table 5 division Heating time Acid value Color value
Conventional purification soybean oil 0 0.069 2.5
8 0.120 4.3
16 0.194 8.5
24 0.281 12.5
32 0.375 21.5
40 0.628 37.0
48 1.036 70.0
56 1.543 130.0
Soybean oil emulsion containing green tea extract 0 0.069 2.4
8 0.130 4.4
16 0.197 8.6
24 0.245 12.2
32 0.350 19.4
40 0.631 32.0
48 0.982 54.0
56 1.559 117.0

[115] From Table 5, a soybean oil containing a green tea extract, emulsified oil is shown slightly lower as compared to the acid value and color value of all conventional purification soybean oil as the heating time increases, the review in the effect of improving the oxidation stability, and suppress the discoloration of this invention the effect was found to lower compared to the extract.
[116] [117] Comparative Example 6
[118] Example 6 As in the olive leaf extract, a soybean oil, an antioxidant and a conventional purification soybean oil containing emulsion obtained by using: using (product name Happy spoon soybean oil, ㈜CJ CJ product) a result of the fry test It seemed in Table 6.
[119] TABLE 6 Frying time Color value
Conventional purification soybean oil Soybean oil emulsion containing olive leaf extract
0 2.6 3.8
8 13.9 13.6
16 25.6 24.6
24 46.0 39.0
32 78.0 65.0
40 125.0 103.0
48 157.0 126.0

[120] According to Table 6, when performing the chicken Test conventional purification soybean oil only, keeping color value that was confirmed similar sujunim and color value extract emulsified daedyu significant 48 hours containing oil after of the present invention, reaching after 40 hours, through which extract the emulsified soybean oil-containing oil of the present invention, the heating colored than conventional refining soybean oil was confirmed to be controlled over a long period of time.
Claims
[Claim 1] Molasses extract, oil raw sugar ion resin Views extract, olive leaf and at least one polyphenol ingredient selected from the group consisting of the extract containing the extract, lecithin, and the oil comprises a mixture antioxidant extract liquid emulsion.
[Claim 2] The method of claim 1, wherein the polyphenol-containing ingredient in extract, the antioxidant extract liquid containing the oil emulsion will have a polyphenol content of 5,000 to 20,000 ppm.
[Claim 3] And according to claim 1, wherein the molasses extract or the sugar ion resin Views content of 5 to 19% (w / w), and the content of 80 to 90% (w / w) of the oil in the extract, the amount of the lecithin It is (w / w) 1 to 5%, the antioxidant oil emulsion containing extract.
[Claim 4] The method of claim 1, wherein the content of the olive leaf extract is a 22 to a 75% (w / w), and the content of 24 to 73% (w / w) of the oil, the amount of the lecithin is from 1 to 5% ( w / w) of, the antioxidants include organic extract was emulsified.
[Claim 5] The method of claim 1, wherein the antioxidant include oil emulsion the concentration of the extract containing polyphenols extract is 100 to 2,000 ppm.
[Claim 6] The method of claim 1, wherein the edible oil is an antioxidant extract comprising emulsified oil, selected from soybean oil, canola oil, corn oil, olive oil, sunflower oil, and the group consisting of hyeonmiyu.
[Claim 7] Molasses extract, raw sugar extract the ion resin Views, and added to the olive leaves at least one polyphenol ingredient selected from the group consisting of the extract containing the extract, lecithin, and the oil comprises a mixture antioxidant extract was emulsified oil, soybean oil at a concentration of 10 to 1,000ppm cooking oil.
[Claim 8] Molasses extract, raw sugar extract the ion resin Views, and added to the canola oil of olive leaf extract group at least one polyphenol ingredient selected from the consisting of-containing extract, lecithin, and an antioxidant extract comprising an edible oil mixture is emulsified oil, a concentration of 10 to 2,000ppm cooking oil.
[Claim 9] Preparing a molasses or raw sugar ion resin Views separating the polyphenols from the purified and concentrated to obtain the extract or olive leaf extract, and by the molasses extract, raw sugar ion resin Views extract or olive leaf extract was mixed with lecithin and edible oil extract comprises emulsifying, including the step of producing the oil extract antioxidant emulsion noted method.
[Claim 10] The method of claim 9, wherein the antioxidant extract comprising emulsion significant production method which comprises the separation and purification is the adsorption of polyphenols was passed through a column of absorption resin is filled.
[Claim 11] In,, anti-oxidation method include the extract was emulsified in mind manufacture, comprising desorption with ethanol of the poly-phenolic components of 30 to 90% (v / v) adsorbed on the adsorbent resin of claim 10.
[Claim 12] 12. The method of claim 11, wherein the adsorption and desorption SV [Space Velocity: flow rate (L) / Time (Hr) / amount of resin (L)] 0.5 to 10, BV [Bed Volume: flow rate (L) / amount of resin (L ) formed under the condition of from 5 to 20, comprising an antioxidant extract was emulsified noted method.
[Claim 13] Of claim 9 to 12 by the addition of an antioxidant extract comprising oil emulsion prepared according to any of the preceding, the soybean oil at a concentration of 10 to 1,000ppm, or added to the canola oil at a concentration of 10 to 2,000ppm of wherein for producing a cooking oil Way.
[Claim 14] Of claim 13 wherein the holding processed food produced by using the produced vegetable oil in accordance with the.