KR102099053B1 - Basil pesto comprising ground roasted grain granules and the method for preparation thereof - Google Patents

Abstract

The present invention relates to a basil pesto, which has a savory flavor without using pine nuts, which are relatively expensive ingredients, by using crushed roasted grains, has excellent color, taste and aroma, and is with un-oiled. In addition, the basil pesto of the present invention improves the light taste and flavor to suit the taste of Koreans by using roasted grains, and can provide a variety of nutrients good for health.

Description

Basil pesto containing crushed roasted grains and manufacturing method thereof {BASIL PESTO COMPRISING GROUND ROASTED GRAIN GRANULES AND THE METHOD FOR PREPARATION THEREOF}

The present invention relates to a method of manufacturing basil pesto, by using crushed roasted grains, the basil has no savory flavor, excellent color, taste, and aroma without using pine nuts, which are relatively expensive raw materials, and has no oil scattered taste. Pesto can be provided. In addition, the basil pesto of the present invention can provide a variety of nutrients that improve the light taste and flavor suitable for the taste of Koreans by using roasted grains, and are beneficial to health.

The food culture of Korea has been developed and changed over the past few centuries as food from various cultures has spread. Chinese and Japanese foods, which were influenced by China and Japan, which are geographically close to each other, have evolved and developed, as well as Western foods that have been introduced since the flowering period have now become popular food. Western food refers to food from the West, such as the United States and Europe. Italian food and American food are common foods.

Recently, due to the global cultural exchange, the demand to consume a variety of foods is increasing, and foods that reproduce the freshness and taste of the mainland, such as locally available foods, have been preferred.

As the brunch culture of bread or sandwich breakfast became popular in Korea, the popular basil pesto is an attractive Italian food with basil as its main ingredient.

Basil is synonymous with the color and taste of Italy along with tomatoes. It is a herb with a unique aroma, and it is common to use dried basil leaves or raw basil leaves for dishes such as pasta, steak, and pizza.

Basil Pesto is a source from Genoa, Italy. It is usually an unheated fresh sauce made by crushing olive oil, pine nuts, garlic, salt, pepper, and parmesan cheese. Basil pesto can be eaten just on bread, used as a sandwich spread, or as a source of salad or pasta.

Basil has a relatively short shelf life of 7 days, whereas if it is made and stored in basil pesto, it can be enjoyed for a long time.

In Western cultures such as the United States and Europe, basil pesto is made and eaten at home or purchased and sold as a processed product, and the recipe is transformed to be used in various Western dishes.

In Korea, basil pesto as a recently imported processed product can be purchased at large marts, department stores, and internet shopping malls.

Originally, basil pesto blends well with basil and olive oil, so it is creamy yet rich in basil, bright and bright.

However, commercially available basil pesto has a separated layer or a fishy taste, and the oil turns out to give an oily taste, or the color of the ingredients is not clear, so the blue and yellow colors are mixed unfavorably.

In addition, imported basil pesto has a problem that does not fit well with the taste of Koreans.

On the other hand, basil, which is the main ingredient of basil pesto, is a high-priced herb that is not readily available in Korea due to the lack of many farms and short shelf life, and pine nuts, another main ingredient of basil pesto, are also relatively expensive nuts. It is costly to manufacture.

Therefore, according to popular demand, it is easier to obtain ingredients and can be manufactured at low cost, freshly enjoy basil pesto, and furthermore, the development of a recipe for basil pesto suitable for Korean taste has emerged.

There is a recipe using spinach as a substitute for basil, but it is insufficient to take advantage of the unique flavor and aroma of basil. In addition, it is also possible to use nuts such as walnuts as a substitute for pine nuts, but the walnut skin may have a bitter taste and lack a savory flavor.

Accordingly, the present inventors studied materials that do not degrade the quality of taste, color, and aroma while replacing expensive materials. In particular, the present inventors studied materials that can add a fragrant and creamy flavor when they are crushed and mixed with basil while preserving the sweet and fragrant nature of basil.

At the same time, the present inventors tried to develop a highly useful basil pesto sauce that suits the taste of Koreans and can be applied to Korean cuisine as well as Western cuisine.

As a result, it was found that the basil pesto with excellent taste, color and flavor can be prepared by roasting and grinding the grain without using nuts such as pine nuts and walnuts.

In addition, the basil pesto of the present invention can provide a variety of nutrients that improve the light taste and flavor suitable for the taste of Koreans by using roasted grains, and are beneficial to health.

One aspect of the present invention is a method of preparing basil pesto comprising the following steps:

-The first step of first crushing after roasting the grain,

-100 parts by weight of basil, 15-20 parts by weight of primary crushed grains, 750-915 parts by weight of extra virgin olive oil, 3-10 parts by weight of sea salt, 7-9 parts by weight of sesame seeds and 15-20 parts by weight of parmesan cheese The second step of secondary grinding.

In another aspect of the invention the grain is brown rice.

In another aspect of the present invention, the grain is added to the brown rice in addition to one or more grains selected from oats, kidney beans, yulmu, corn, green beans, millet, whole wheat, rice, barley and buckwheat.

In another aspect of the present invention, the sun salt is a sun salt that is minus 9 to 12 years.

Another aspect of the present invention, with respect to 100 parts by weight of crushed basil, 15-20 parts by weight of crushed grains, 750-915 parts by weight of extra virgin olive oil, 3-10 parts by weight of sea salt, 7-9 parts by weight of sesame seeds and parmesan cheese 15-20 parts by weight of basil pesto mixed.

“Ocimum basilicum” is a perennial plant of the dicotyledon moss family, which is cultivated in Southeast Asia, Europe, America and Japan, and wild in warm regions. In this specification, a leaf or stem portion used as a material for cooking is referred to.

In the present specification, "unpolished rice" means rice in which the bran and germ are not peeled without peeling the grain of rice. Brown rice is rich in fat, protein, fiber, vitamin B ₁ and vitamin B ₂ compared to white rice that has been peeled off from the rice.

"Oat" is attracting attention as a top ten super food selected by Time magazine. Oats contain about twice as much protein as rice, and are rich in antioxidants such as fiber and polyphenols, and beta-glucan, which are beneficial to health.

"Beans" are nutritious foods that contain nutrients such as protein and lipids, as well as various minerals and vitamins, and are eaten in rice, rice cakes, breads, and cookies.

"Adlay" is a food rich in starch and rich in protein and essential amino acids.

"Corn" is rich in minerals such as vitamins B1, B2, E, potassium, and iron, and corn seed is rich in linoleic acid, an essential fatty acid, which lowers cholesterol and helps prevent atherosclerosis.

"Mung bean" has been called a natural antidote for a long time, and has a property of cooling the body, which is good for people with high fever and lowers blood pressure. It has a very high calcium content and is rich in minerals such as phosphorus and iron, and vitamins B1, B2, and vitamin K. In particular, it contains a large amount of vitamin E.

The "hog millet" is mainly used when cooking rice, and is rich in vitamins A and B.

"Whole wheat" is rich in fiber, vitamins, and minerals, and is nutritionally excellent. It is widely used in various processes such as whole wheat bread, biscuits, and confectionery, and is rich in dietary fiber, making it great for weight loss and blood sugar control. It is a food ingredient that plays a role.

"Barley", along with rice, wheat, soybeans, and corn, is one of the world's five largest food crops and has been a staple food for a long time. Vitamin B1, B2, niacin, folic acid, calcium, iron, etc. are higher than rice. Not only is it used to make barley rice, barley rice cake, barley bread, etc., but it is also widely used for beer and feed.

"Buckwheat" has a rough texture and was mainly eaten as a guang crop in the past, but has recently been known as a health food, and is used as a material for various foods. It contains high-quality protein and essential amino acids evenly.

In the present specification, "extra virgin olive oil", "sun salt", and "sesame seeds" can be used as long as they are commonly used in food cooking.

"Extra virgin olive oil" is a natural filter of oil from the juice of crushed olives. It is the oil of the highest quality among olive oils. Since the basil pesto of the present invention is a fresh sauce that is not heated, "extra virgin olive oil" having excellent taste and aroma is suitable.

Basil pesto in the present invention uses "sun salt", which is rich in minerals and is an ingredient that removes impurities to further enhance the taste of basil pesto. It is more preferable to use sun salt, which is minus bittern for 9 to 12 years.

"Sesame" is a commonly used ingredient in Korean food, and is used to add a savory flavor to basil pesto. In particular, the present invention can deliver an attractive and savory taste to Korean consumers who are unfamiliar with basil pesto by adding "sesame".

In this specification, "parmesan cheese (parmesan cheese)" is a hard cheese made of milk with a very low moisture content, and is named after Parma, the northern part of Italy. Also called "Parmigiano Reggiano Cheese". Since the texture is very hard, it is usually made of powdered cheese and has a high-quality umami and flavor.

The first step of the method for preparing basil pesto of the present invention is performed by roasting the grains at a normal roasting temperature of 150 ° C. to 250 ° C. until color appears, and then frying for 10 to 20 minutes on a low heat.

The first step may be carried out by roasting the grain for a long time in a suitable container capable of keeping the temperature calm, for example, a casting pan, a thick stainless pan, and the like. Alternatively, a commercial grain roasting machine may be used to adjust the temperature and fry in large quantities.

The grains used in the present invention significantly increase the savory flavor through the roasting step, and exhibit a harmonious and excellent taste with basil.

The basil pesto of the present invention prepared in this way has a pale and creamy taste, unlike the typical basil pesto using pine nuts, olive oil, and cheese, which may have a slight taste due to excessive fat.

The second step of the method for manufacturing basil pesto of the present invention is a step of first pulverizing roasted grains.

The grinding may be performed using a conventional blender. Since the roasted grains are in a dry state, pulverization may not be even if crushed together with other moist materials.

If the whole grain is crushed by mixing all the other ingredients without primary grinding, if the grinding time is shortened to match the degree of grinding of the basil, the grain is insufficiently crushed and the texture is not good. On the other hand, when the whole grain is crushed by mixing all the other ingredients without first grinding the ground, if the grinding time is long enough to sufficiently crush the grain, the basil becomes rough and is not visually good.

Therefore, the roasted grains can be crushed first, and then mixed with other materials to be crushed secondly, so that a beautiful color and a pleasant texture can be realized.

The second step of the method for manufacturing basil pesto of the present invention is 100 parts by weight of basil, 15 to 20 parts by weight of primary crushed grains, 750 to 915 parts by weight of extra virgin olive oil, 3 to 10 parts by weight of sea salt, 7 to 9 parts by weight of sesame seeds It is a step of secondary grinding by adding 15 to 20 parts by weight of parmesan and parmesan cheese.

In the second step, all the ingredients except the roasted grain are mixed and mixed, and finally crushed to a thickness suitable for cooking.

The second step can be performed using a conventional blender or pestle and pestle.

When using a blender, it is preferable to perform it with care so as not to generate heat. This is because the basil may ripen or the nutrients may be destroyed by heat.

It is better to add extra virgin olive oil over a period of time rather than adding it all at once.

It is recommended to grind parmesan cheese into 1 ~ 2mm powder by grinding it with a Greater.

Basil pesto is completed by pulverizing until a thick formulation is obtained in the third step, and stored in a container in a wall.

The basil pesto of the present invention is also suitable for forms such as bread, pasta, sandwich, pizza, and steak, but can be applied to Korean food because of its light and savory flavor.

The method for producing basil pesto and the basil pesto of the present invention has a savory flavor without using pine nuts, which are relatively high-cost raw materials, by using crushed roasted grains, and has excellent color, taste, and aroma, and has no oil-dispersed taste. Basil pesto may be provided. In addition, the basil pesto of the present invention can provide a variety of nutrients that improve the light taste and flavor suitable for the taste of Koreans by using roasted grains, and are beneficial to health.

1 is a basil pesto of Example 1. Figure 2 is the basil pesto of Comparative Example 3.

Hereinafter, the present invention will be described in more detail by examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

Example 1

The brown rice was put in a grain roasting machine and the temperature was adjusted to 200 ° C and fried for 30 minutes. The roasted grains were first ground with a blender until a particle size of 2 mm or less was achieved.

To 150 g of the first crushed roasted grain, 1000 g of basil, 900 g of extra virgin olive oil (1000 ml), 20 g of sun salt, 80 g of sesame seeds, and 150 g of parmesan cheese were added to the blender, followed by secondary grinding. Extra virgin olive oil was added in 5 portions and gradually added.

Basil pesto was prepared by secondary grinding until a thick formulation was obtained.

Example 2

Basil pesto was prepared in the same manner as in Example 1, except that oats were further added as additional grains.

Example 3

Basil pesto was prepared in the same manner as in Example 1 except that 150 g of the first crushed roasted grain and 200 g of parmesan cheese were used.

Example 4

Basil pesto was prepared in the same manner as in Example 1, except that 200 g of the first crushed roasted grain and 150 g of parmesan cheese were used.

Comparative Example 1

Basil pesto was prepared in the same manner as in Example 1, except that 150 g of crushed pine nuts were used instead of grains.

Comparative Example 2

Basil pesto was prepared in the same manner as in Example 1 except that 80 g of sesame seeds were not added.

Comparative Example 3

Commercially available D company basil pesto was used.

Test Example 1

Sensory evaluations of taste, aroma and chromaticity of Examples 1 to 4 and Comparative Examples 1 to 3 were performed. The evaluation items were investigated in terms of aroma, lightness (not to the extent), basil flavor, creaminess, graininess, processed or unpleasant odor, and taste color, and for four measures: excellent, good, normal, and inferior. It was expressed as an average value. However, the processed or unpleasant odor was evaluated with or without.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Sue Excellence Excellence Excellence Excellence Excellence usually usually Lightness
(Not to feel) Excellence Excellence Excellence Excellence Excellence Excellence usually Basil flavor Excellence Excellence Excellence Excellence Excellence Excellence usually Creamy Excellence Excellence Excellence Excellence Excellence Excellence usually Granulation Good Good Good Good Good Good Good Processed or unpleasant smell none none none none none none has exist Taste chromaticity Excellence Excellence Excellence Excellence Excellence Excellence usually

As a result, the basil pesto of the present invention was well blended with basil and olive oil, and was creamy yet rich in basil scent, bright in color, and clear, and there was no oil separation or unpleasant odor. The basil pesto of the present invention exhibited the same aroma, lightness, and creaminess as the basil pesto using pine nuts while using crushed fried grains. In addition, the addition of sesame seeds showed an excellent savory taste.

Test Example 2

A market preference survey was conducted on the basil pesto of Example 1 and commercial basil pesto (Comparative Example 3). The survey targets are 30 men and women in their 20s and 50s who have experience with basil pesto, 1) whether there is no taste of rejection, 2) whether it is a pleasant color, and 3) whether it is a purchase intention. Was evaluated. As a result, the basil pesto of Example 1 showed high market preference of 9 points or more.

Example 1 Comparative Example 3 It is a taste without refusal. 9.3 7.8 It is a nice color 9.17 8.2 Purchase intention 9.47 8.17

Claims (5)

-A first step of first crushing after roasting the grain, and
-100 parts by weight of basil, 15-20 parts by weight of primary crushed grains, 750-915 parts by weight of extra virgin olive oil, 3-10 parts by weight of sea salt, 7-9 parts by weight of sesame seeds and 15-20 parts by weight of parmesan cheese As a method of manufacturing basil pesto comprising a second step of secondary grinding,
The grain is a method for producing basil pesto brown rice. delete The method of claim 1, wherein the grain further comprises one or more grains selected from oats, kidney beans, yulmu, corn, mung beans, millet, whole wheat, barley, and buckwheat in addition to brown rice. The method according to claim 1 or 3, wherein the sea salt is a sea salt obtained by subtracting 9 to 12 years of water. With respect to 100 parts by weight of crushed basil, 15 to 20 parts by weight of brown rice after roasting, 750 to 915 parts by weight of extra virgin olive oil, 3 to 10 parts by weight of sea salt, 7 to 9 parts by weight of sesame seeds and 15 to 20 parts by weight of parmesan cheese Mixed basil pesto.

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