KR102289114B1 - Preparation method of olive soup using olive leaf - Google Patents

Abstract

The present invention suppresses the growth of microorganisms even at room temperature by constantly treating olive leaves so that it can be stored at room temperature without preservatives for more than 24 weeks, exhibits the maximum SOD-like activity effect, and has improved overall palatability while maintaining the palatability of the soup. It relates to a method for preparing a soup, and more particularly, the steps of drying raw olive leaves, peeling the dried olive leaves, grinding the roasted olive leaves to prepare an olive leaf powder, and adding a soup material to the crushed olive leaf powder The olive soup is prepared through a step of preparing an olive soup by mixing them.

Description

Method for producing olive soup using olive leaves {Preparation method of olive soup using olive leaf}

It relates to a method for producing olive soup using olive leaves, specifically, it does not lose the flavor of the soup, and it can be stored at room temperature without preservatives for more than 24 weeks by inhibiting the growth of microorganisms even at room temperature, and has an SOD-like activity. , and to a method for producing olive soup in which overall preference is increased by appropriately including bitterness and spicyness.

The olive tree (scientific name: olea europaea ) is a representative tree that uses oil from its fruit. It grows up to about 12 m tall, has a round top, and has narrow leaves and long oval, and grows very slowly. It is an evergreen tree belonging to the ash family, and about 30 species are native to the rocky or dry places of the Mediterranean, Asia, Africa, and Australia.

Since ancient times, olive leaf has been used as a folk medicine for the purpose of treating malaria and high fever. In addition, it is effective for symptoms such as high blood pressure, atherosclerosis, colon cancer, inflammation, and food poisoning. It has been known to have effects such as increasing the blood flow rate, alleviating arrhythmias, and preventing spasm of the muscles of the small intestine.

Soup is one of the foods that can be easily enjoyed at home, and various types of soup are provided, but most of the conventional soups contain beef dashida, disodium L-glutamate, and white sugar for flavor. Chemical seasoning is a fine crystalline substance that has no taste by itself, but when added to food, it relieves sour and bitter taste and enhances umami. The umami taste is known as the 5th taste in addition to the four basic tastes of salty, sweet, sour, and bitter.

However, those who eat these chemical seasonings are three times more likely to become obese compared to those who do not eat them, and especially in children, they can cause hyperactivity disorder or learning difficulties. can In addition, even if the intake is small, if it continues for several decades, the cumulative effect can appear, which can lead to blindness and reduced vision.

In order to improve the above problems, Korean Patent Laid-Open Publication No. 10-2006-0058928 discloses a method of cutting green tea leaves, mixing them with brine, steaming, and drying the mixture in soup. In addition, Korean Patent No. 10-0532628 discloses that radish, green onion, garlic, green onion, green tea, kelp, bean sprouts, and blackfish are boiled in water to prepare vegetable water for ramen broth, and conventional ramen soup and noodles are added to it. A method of cooking is disclosed.

However, the above methods can be a way to alleviate the problem described above to some extent by adding additional ingredients including various vegetables, but are not a fundamental solution. Therefore, it has not been adopted for actual cooking.

Domestic Patent Publication No. 110-2006-0058928 (2006. 06. 01) Domestic Registered Patent Publication No. 10-0532628 (2005. 11. 24)

The present invention has been devised to solve the above problems, and it is to prepare an olive soup having an excellent seasoning effect on various foods by constantly treating olive leaves to increase the overall palatability while maintaining the palatability of the soup.

This is to produce olive soup that can be stored at room temperature without preservatives for more than 24 weeks by inhibiting the growth of microorganisms when olive soup is stored at room temperature.

This is to prepare an olive soup that maximizes the SOD-like activity by using specific olive leaf treatment conditions.

In order to achieve the above object, the present invention provides a step of drying raw olive leaves, a step of peeling dried olive leaves, a step of pulverizing the roasted olive leaves to prepare an olive leaf powder, and adding a soup material to the crushed olive leaf powder. Olive soup is prepared through a step of preparing olive soup by mixing.

In more detail, the olive leaves may be put in a pan or cauldron, roasted at 130 to 280° C. and dried so that the moisture content is 2 to 8% by weight.

In addition, the crushed olive leaves may be crushed to a size of 30 to 50 mesh to prepare an olive leaf powder.

In addition, the soup material to be added may include kelp powder, pepper, garlic powder, sesame salt, refined salt, dried green onion, and starch acetate.

The method for preparing olive soup using olive leaves of the present invention is to prepare olive soup with excellent seasoning effect for various foods by constantly processing olive leaves to increase overall palatability while maintaining palatability of the soup.

In addition, when the olive soup is stored at room temperature, it is possible to prepare an olive soup that can be stored at room temperature without preservatives for more than 24 weeks by inhibiting the growth of microorganisms.

In addition, an olive soup that maximizes the SOD-like activity effect can be prepared using specific olive leaf treatment conditions.

In addition, olive leaves, which are effective for symptoms such as high blood pressure, colon cancer, and inflammation, are used to season food and contribute to public health promotion.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, it may be implemented in various different forms, and is provided to fully inform those of ordinary skill in the art to which the present invention belongs, the scope of the invention will become It should also be construed that the present invention includes all embodiments falling within the scope of the appended claims.

The present invention relates to a method for producing olive soup using olive leaves, and specifically, it inhibits the growth of microorganisms even at room temperature, so that it can be stored at room temperature without preservatives for more than 24 weeks, and exhibits the maximum SOD-like activity effect, and the overall preference is high. It relates to augmented olive soup.

Olive soup according to the present invention comprises the steps of drying raw olive leaves, peeling dried olive leaves, grinding the roasted olive leaves to prepare an olive leaf powder, mixing the crushed olive leaf powder with the soup ingredients to prepare an olive soup Olive soup is prepared through the steps of preparing.

Hereinafter, each of the above steps will be described in detail.

In the step of drying raw olive leaves, which is the first step for preparing olive soup, the raw olive leaves may be dried in a cool and well-ventilated shade, and the olive leaves are preferably dried for about 15 hours to 3 days. Drying, and drying for 1 to 2 days may be more preferable.

The selected raw olive leaves may be used by mixing young leaves and old leaves so that the bitterness and spicyness of the olive leaves are most appropriately included, and the young leaves are 15 to 30 It may be preferable to use a leaf that is about a day old, and for the old leaf, it may be preferable to use a leaf that is 2 to 3 months old after the new shoots of the olive leaf are used in order to give the most favorable taste.

In addition, when mixing the young olive leaf and the old leaf, the mixing ratio of the young leaf and the old leaf is 8 to 12: it is more preferable to use the mixture in a weight ratio of 4 to 8 to give the most favorable taste. can

The step of peeling the dried olive leaves is to increase the flavor of the olive leaves and to remove moisture to inactivate the oxidase to block the fermentation, to fully express the ingredients effective in the human body, and to increase the overall preference .

In the step of peeling olive leaves, it is preferable to put the olive leaves in a pan or cauldron, roast them at 130 to 280° C. and dry them so that the moisture content is 2 to 8 wt%.

The peeling temperature may be more preferably processed at 200 to 280 °C for 1 to 5 minutes, then at 180 to 200 °C for 5 to 10 minutes, and at 130 to 150 °C for 8 to 12 minutes in that order.

If the roasting temperature is lower than the above-described temperature, the bitterness of the olive leaves may be strong, which may impair the flavor of the olive soup prepared according to the present invention. It is preferable to peel and dry the leaves under the above conditions because the effective components of the leaves are not sufficiently expressed and the absorption rate in the body may be reduced.

In addition, it is more preferable to carry out the grinding step of the olive leaves performed next to dry the olive leaves that have undergone the roasting step at 65 to 75° C. for 10 to 60 minutes so that the moisture content is 3.5 to 5.5 wt %. can

In the step of preparing olive leaf powder, fresh olive leaves are pulverized to prepare olive leaf powder.

More specifically, it is preferable to grind the peeled olive leaves to a size of 30 to 50 mesh to prepare an olive leaf powder, and it may be more preferable to grind them to a size of 35 to 45 mesh to prepare an olive leaf powder. there is.

If the size of the crushed olive leaves is less than 30 mesh or more than 50 mesh, the taste of the olive soup prepared by the present invention may be reduced.

In the step of preparing an olive soup by adding and mixing the soup material to the pulverized olive leaf powder, the soup material may include kelp powder, pepper, garlic powder, sesame salt, refined salt, dried green onion, and starch acetate.

More specifically, the soup material is 100 parts by weight of olive leaf powder, 25 to 31 parts by weight of kelp powder, 2 to 10 parts by weight of pepper, 5 to 20 parts by weight of garlic powder, 11 to 15 parts by weight of sesame salt, 43 to 49 parts by weight of refined salt. Parts, 46 to 72 parts by weight of dried green onions, and 5 to 39 parts by weight of starch acetate may be most preferable to maximize the preference.

More preferably, the soup material is 100 parts by weight of olive leaf powder, 25 to 31 parts by weight of kelp powder, 2 to 10 parts by weight of pepper, 5 to 20 parts by weight of garlic powder, 11 to 15 parts by weight of sesame salt, 43 to 49 parts by weight of refined salt. parts, 46 to 72 parts by weight of dried green onions, and 5 to 39 parts by weight of starch acetate may be used.

As the garlic powder, general garlic powder may be used, but a mixed powder of garlic and Myongwolcho having a flavor more suitable for olive leaves may be used.

The garlic powder is a mixture of garlic and Myongwolcho leaves in a weight ratio of 0.8 to 1.2: 0.8 to 1.2, then aged at a temperature of 80 to 90° C. for 29 to 35 hours, and at a temperature of 60 to 65° C. for 14 to 26 hours. After drying until the moisture content is 2 to 8% by weight, it is pulverized to a size of 150 to 250 mesh to prepare a powder.

The prepared olive soup can be applied to various foods to show the effect of seasoning, and you can simply add the olive soup to water without any cooking process at home to complete the olive soup.

Hereinafter, the method for preparing an olive soup using olive leaves of the present invention will be described in detail with reference to the following test examples and examples.

<Example 1> - Preparation of olive soup of the present invention

After the new shoots of olive leaves grow from the olive tree, 20 days old leaves and 2 months old leaves are mixed in a 10:5 weight ratio, dried for 2 days in a cool, well-ventilated shade, and put in a pan to 250 After treatment at ℃ for 3 minutes, treatment at 190 ℃ for 7 minutes, 140 ℃ for 10 minutes, dried at 63 ℃ for 25 minutes, and pulverized to a size of 40 mesh. To 100 parts by weight of the prepared olive leaf powder, 27 parts by weight of kelp powder, 5 parts by weight of pepper, 13 parts by weight of mixed powder of garlic Myongwolcho, 14 parts by weight of sesame salt, 45 parts by weight of refined salt, 56 parts by weight of dried green onions, 24 parts by weight of starch acetate Olive soup was prepared by mixing parts by weight.

<Example 2> - Preparation of olive soup of the present invention

After the new shoots of olive leaves grow from the olive tree, 20 days old leaves and 2 months old leaves are mixed in a ratio of 10: 5 by weight, dried for 2 days in a cool and well-ventilated shade, and put in a pan to 230 Treated for 20 min at ℃, dried at 63 ℃ for 25 min and ground to 40 mesh size. In 100 parts by weight of the prepared olive leaf powder, 27 parts by weight of kelp powder, 5 parts by weight of pepper, 13 parts by weight of garlic powder, 14 parts by weight of sesame salt, 45 parts by weight of refined salt, 56 parts by weight of dried green onions, and 24 parts by weight of starch acetate are mixed. Thus, olive soup was prepared.

<Comparative Example 1>

27 parts by weight of kelp powder, 5 parts by weight of pepper, 13 parts by weight of garlic powder, 14 parts by weight of sesame salt, 45 parts by weight of refined salt, 56 parts by weight of dried green onions, 24 parts by weight of starch acetate and water, and boil while stirring for 23 minutes Soup was prepared.

<Comparative Example 2>

After the new shoots of the olive leaves have grown from the olive tree, the 20-day-old leaves and the 2-month-old leaves are mixed in a ratio of 10: 5 by weight, dried in a cool and well-ventilated shade for 2 days, and then dried at 63°C for 25 minutes. dried and ground to a size of 40 mesh. In 100 parts by weight of the prepared olive leaf powder, 27 parts by weight of kelp powder, 5 parts by weight of pepper, 13 parts by weight of garlic powder, 14 parts by weight of sesame salt, 45 parts by weight of refined salt, 56 parts by weight of dried green onions, and 24 parts by weight of starch acetate are mixed. Thus, olive soup was prepared.

<Comparative Example 3>

After the new shoots of olive leaves grow from the olive tree, 20 days old leaves and 2 months old leaves are mixed in a ratio of 10: 5 by weight, dried in a cool and well-ventilated shade for 2 days, and put in a pan to 180 Treated for 20 min at ℃, dried at 63 ℃ for 25 min and ground to 40 mesh size. In 100 parts by weight of the prepared olive leaf powder, 27 parts by weight of kelp powder, 5 parts by weight of pepper, 13 parts by weight of garlic powder, 14 parts by weight of sesame salt, 45 parts by weight of refined salt, 56 parts by weight of dried green onions, and 24 parts by weight of starch acetate are mixed. Thus, olive soup was prepared.

<Comparative Example 4>

After the new shoots of the olive leaves have grown from the olive tree, the 20-day-old leaves and the 2-month-old leaves are mixed in a 10:5 weight ratio, dried in a cool, well-ventilated shade for 2 days, and put in a pan to 180 After treatment at ℃ for 10 minutes, treated at 100 ℃ for 10 minutes in that order, dried at 63 ℃ for 25 minutes, and pulverized to a size of 40 mesh. In 100 parts by weight of the prepared olive leaf powder, 27 parts by weight of kelp powder, 5 parts by weight of pepper, 13 parts by weight of garlic powder, 14 parts by weight of sesame salt, 45 parts by weight of refined salt, 56 parts by weight of dried green onions, and 24 parts by weight of starch acetate are mixed. Thus, olive soup was prepared.

<Test Example 1> Bacterial growth test when stored at room temperature

Bacterial growth test was carried out according to the Food Standards Method, and each 20 samples of Example 1, Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 were stored in an incubator at 35° C. for 10 days. , and observed while additionally left at room temperature, expansion or leakage of the container and packaging was judged to be positive for bacterial growth.

If negative, the following bacterial test was performed. The surface of the packaging material opening part of 20 samples was wiped well with 70% alcohol cotton wool and opened, and 25 g of the sample was added to 225 mL of phosphate buffer diluent and homogenized. 1 mL of the homogenized sample solution was collected in a test tube, added to 9 mL of phosphate buffer diluent, mixed well, and this was used as the test solution. Each 1 mL of the test solution was inoculated into 5 thioglycolinate medium and cultured at 35° C. for 48 hours, and bacterial growth was confirmed as positive.

Bacterial growth test results when stored at room temperature Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 immediately after manufacturing voice voice voice voice voice voice Week 12 voice voice positivity positivity voice voice Week 24 voice voice positivity positivity voice voice

As a result, as shown in Table 1, in the soups prepared by the methods of Examples 1, 2, Comparative Example 3, and Comparative Example 4, to which the roasted olive powder was added, bacterial growth was confirmed until 24 weeks when stored at room temperature without preservatives. It was confirmed that it was not.

<Test Example 2> SOD-like activity test

SOD-like activity test 20 mg of the samples of Examples 1, 2, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 were placed in a 5 ml centrifuge tube, and 5 ml of distilled water was added to disperse, 0.2 mL of the sample, Tris-HCl buffer ( Add 3 mL of 50 mM Tris(hydroxymethyl) aminomethane + 10 mM EDTA, adjusted to pH 8.5), 0.2 mL of 7.2 mM pyrrogallol (Yakuri Pure Chemicals Co., Kyoto, Japan), react at 25°C for 10 minutes, and 1 N HCl 1 mL was added to stop the reaction. The amount of oxidized pyrogallol in the reaction solution was measured for absorbance at 420 nm using a UV/VIS spectrophotometer, and the SOD-like activity was expressed as a percentage of the difference in absorbance between the addition and non-addition groups of the sample solution.

SOD-like activity (%) = (1-(absorbance of sample addition / absorbance without addition))×100

SOD-like activity test result Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 100 ppm 12.37±0.13 9.35±0.46 2.35±0.55 5.62±0.77 5.82±1.76 8.67±1.25 500 ppm 15.56±0.25 13.76±1.95 6.86±1.86 13.83±1.58 12.86±0.53 15.53±1.76 1000 ppm 31.91±0.43 27.25±0.10 9.46±1.76 17.76±1.73 25.24±137 21.73±0.78

As a result, as shown in Table 2, the SOD-like activity increased as the concentration increased in the order of Example 1, Example 2, Comparative Example 3, and Comparative Example 4.

<Test Example 3> Sensory evaluation of Examples and Comparative Examples

10 g of the soup prepared by the methods of Examples 1, 2, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 was dissolved in 450 ml of water at 90° C. and ingested.

The sensory test consisted of 50 trained panel personnel, and each treatment group was rated out of 10 points, and the average value was obtained and compared. At this time, a score of 10 indicated the best, and a score of 1 indicated the poorest quality.

Sensory evaluation comparison division incense taste remove bitter taste moderate liver full symbol Example 1 8.5 8.5 9 9 9 Example 2 8 8 8 9 8.5 Comparative Example 1 6 6 7 5 6 Comparative Example 2 7 5 5 6 5.75 Comparative Example 3 6.5 6.5 7 7 6.75 Comparative Example 4 5 7 6 6 6

As a result, as shown in Table 3, Examples 1 and 2 exhibited superior results than Comparative Examples 1 to 4 in all aspects of flavor, taste, removal of bitterness, moderate liver, and overall preference.

Claims (4)

In the method for producing olive soup,
The method for preparing the olive soup is
(a) drying the olive leaves for 1 to 2 days;
(b) The dried olive leaves of step (a) are subjected to a roasting process by mixing young olive leaves and old leaves, but the mixing ratio of the young leaves and the old leaves is 8-12: 4-8 by weight. mixing and breaking;
(c) the olive leaves that have undergone the roasting step of step (b) are dried at 65 to 75° C. for 10 to 60 minutes so that the moisture content is 3.5 to 5.5 wt %, and then pulverized to a size of 30 to 50 mesh to prepare an olive leaf powder;
(d) 25 to 31 parts by weight of kelp powder, 2 to 10 parts by weight of black pepper, 5 to 20 parts by weight of garlic powder, 11 to 15 parts by weight of sesame salt, 43 parts by weight of kelp powder to 100 parts by weight of the olive leaf powder pulverized in step (c) to 49 parts by weight, 46 to 72 parts by weight of dried green onions, and 5 to 39 parts by weight of starch acetate to prepare an olive soup;

delete delete The method of claim 1,
The peeling temperature in step (b) is characterized in that after treatment at 200 to 280 °C for 1 to 5 minutes, then at 180 to 200 °C for 5 to 10 minutes, and at 130 to 150 °C for 8 to 12 minutes in the order A method for producing olive soup using olive leaves.