Oil compositions expressed roasting flavor and process for preparing the same

The present invention relates to a method for producing flavored oil applicable to processed foods such as frozen foods. More specifically, the present invention relates to a method for producing flavored oil which ensures excellent roasted flavor or smoky flavor produced during a cooking process wi...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, SE HWA, KIM, BO REUM, JIN, JOONG HYUN, KIM, JUNG HUN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for producing flavored oil applicable to processed foods such as frozen foods. More specifically, the present invention relates to a method for producing flavored oil which ensures excellent roasted flavor or smoky flavor produced during a cooking process without a maillard reaction under a production condition (temperature and time) to improve roasted flavor with respect to each mixing ratio of dried or powdered flavorings, thereby creating a new flavor. 본 발명은 냉동식품 등의 가공식품에 적용할 수 있는 향미유의 제조방법에 관한 것으로, 건조 또는 분말화 된 향신채의 비율별 혼합 및 볶음 풍미를 높이는 제조 조건(온도 및 시간)을 통해 마일라드 반응 없이도 가열조리 과정에서 생성되는 불취향 또는 볶음 풍미의 구현이 뛰어나고 새로운 향미를 발생시키는 향미유의 제조방법에 관한 것이다.