JP6850898B2 - エゴマを利用して製造されたエゴマバターの製造方法 - Google Patents
エゴマを利用して製造されたエゴマバターの製造方法 Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
Description
本発明の明細書全体では、いくつかの段階が他の段階と“上に”または“前に”位置とするとき、これはどの段階が他の段階と直接時系列的な関係にある場合だけでなく、各段階後の混合する段階のように、2つの段階の順序に系列的な順序が変わることができる間接的、時系列的な関係にある場合と同じ権利を含むことができる。
前記エゴマの炒め段階(S100)は、シソを洗浄し、洗浄されたエゴマを炒め機を利用して約100〜120℃の温度で約5〜10分間炒るプロセスである。
前記エゴマの脱皮段階(S200)は、前記炒めエゴマを脱皮機に投入して脱皮する過程である。
前記脱皮エゴマの粉末段階(S300)は、前記脱皮したエゴマを粉砕機に投入して粉砕させてエゴマの粉で作るプロセスである。
前記エゴマの粉のミックス段階(S400)は、前記エゴマの粉を多目的ミキサーに投入した後、一定時間の間、回転させてエゴマバターを作るプロセスである。
前記容器の充填段階(S500)は、エゴマの粉のミックス段階を経て製造されたエゴマバターを容器に充填させるプロセスである。
前記実施例と同じ条件で製造するが、脱皮機に投入して脱皮しないで、エゴマを粉砕機に直接投入して粉砕してエゴマの粉を作ってエゴマの粉を多目的ミキサーに投入した後、160秒の間回転させてエゴマバターを作って容器に盛って、下記のように官能検査を実施した。
実施例と同様に、エゴマ5kgを洗浄に投入し、15分間洗浄し、洗浄されたエゴマを炒め機に投入し、約100〜120℃の温度で約5〜10分間炒める。
実施例と同様に、エゴマ5kgを洗浄に投入し、15分間洗浄し、洗浄されたエゴマを炒め機に投入し、約100〜120℃の温度で約5〜10分間炒める。
前記の“実施例1”と“比較例1”乃至“比較例3”を使用して製造されたエゴマバターの味、香り、視覚的選好度、総合選好度等について官能評価を実施し、その結果を下記の表4に示し、官能評価は、食品関連の専門家と一般消費者50人を対象にして9点の採点法を利用して実施し、下記の表4に示した。
S200 エゴマの脱皮段階
S300 脱皮エゴマの粉末段階
S400 エゴマの粉のミックス段階
S500 容器の充填段階
Claims (1)
- エゴマを利用してエゴマバターを製造する方法に於いて、
エゴマを洗浄し、洗浄されたエゴマを炒め機を利用して100〜120℃の温度で、5〜10分間炒るエゴマの炒め段階(S100)と;
前記炒めエゴマを脱皮機に投入して脱皮するエゴマの脱皮段階(S200)と;
前記脱皮されたエゴマを粉砕機に投入して粉砕させて、エゴマの粉で作る脱皮エゴマの粉末段階(S300)と;
前記エゴマの粉をミキサーに投入した後、一定時間の間、回転させて、エゴマの粉に含有されている脂肪を遠心力によって外部に排出させ、エゴマの粉とエゴマ油とが組み合わされることによりエゴマバターを作るエゴマの粉のミックス段階(S400)と;
前記エゴマの粉のミックス段階を経て製造されたエゴマバターを容器に充填させる容器の充填段階(S500)と;を含んで構成され、
前記エゴマの粉のミックス段階(S400)での回転時間は、60秒〜240秒であり、前記ミキサーの温度は、60秒〜240秒の間、回転するときに、28〜59℃の温度範囲であることを特徴とするエゴマを利用してエゴマバターを製造する方法。
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KR10-2017-0021386 | 2017-02-17 | ||
KR1020170021386A KR101769004B1 (ko) | 2017-02-17 | 2017-02-17 | 들깨를 이용하여 제조된 들깨 버터 및 이의 제조방법 |
PCT/KR2017/007946 WO2018151383A1 (ko) | 2017-02-17 | 2017-07-24 | 들깨를 이용하여 제조된 들깨 버터 및 이의 제조방법 |
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JP6850898B2 true JP6850898B2 (ja) | 2021-03-31 |
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WO (1) | WO2018151383A1 (ja) |
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KR102613945B1 (ko) | 2020-10-30 | 2023-12-19 | 충청북도 음성군 | 들깨를 포함하는 파스타 소스 |
KR102613946B1 (ko) | 2020-10-30 | 2023-12-15 | 충청북도 음성군 | 들깨를 포함하는 컵 스프 |
KR102514937B1 (ko) * | 2022-03-29 | 2023-03-30 | (주)콩두에프앤씨 | 들기름 버터 크림 제조 방법 및 이를 통해 생산되는 들기름 버터 크림 |
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JP3444591B2 (ja) * | 2000-01-26 | 2003-09-08 | メルシャン株式会社 | 香気の改良された胡麻加工品及び前記胡麻加工品を使用した食品 |
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