KR102613945B1 - Pasta sauce comprising (using) Perilla - Google Patents

Abstract

The present invention relates to a perilla seed pasta sauce manufacturing method and a perilla seed pasta sauce prepared by the above method. Since the aroma of perilla seeds is maximized when the perilla seed pretreatment process of the present invention is performed, pasta sauce containing such perilla seeds also has excellent aroma and taste. there is.

Description

Pasta sauce comprising (using) Perilla}

The present invention relates to a pasta sauce containing perilla seeds and a method for producing the same.

In general, perilla is an annual herbaceous plant cultivated in many Asian countries such as Korea, China, and Japan. It is known to contain various useful ingredients and is used as a medicinal crop, oil crop, and leaf vegetable. Perilla seeds contain a large amount of alpha-linolenic acid, an omega-3 fatty acid, which inhibits brain activity and the synthesis of eicosanoids, which cause adult diseases such as high blood pressure and allergic diseases, and has the effect of improving learning ability and extending lifespan. It is known to have the function of regulating the body's body, and the seeds themselves are sesame seeds and are used as perilla tea and confectionery. In addition, perilla seeds are ground into powder and used in various food ingredients, and the oil extracted from the seeds is used for edible purposes, as a pharmaceutical additive, and for industrial purposes. In addition, perilla seeds have a fragrant smell, so they have the effect of enhancing the flavor of foods when processed. Therefore, additional research is required on technology to further enhance the scent of perilla seeds through pretreatment of perilla seeds and various foods to which the technology is applied.

Republic of Korea Patent Publication 10-1769004

The inventors of the present invention completed the present invention by confirming a method of maximizing the flavor of perilla seeds through a pretreatment process of perilla seeds and then manufacturing a perilla seed pasta sauce using the same.

Accordingly, the purpose of the present invention is to provide a method for manufacturing perilla pasta sauce.

Another object of the present invention is to provide pasta sauce prepared by the above method.

In order to achieve the object of the present invention, the present invention includes the steps of a) treating perilla seeds with superheated steam at 280 to 300° C. for 5 to 15 minutes;

b) drying the perilla seeds treated with superheated steam in step a) with hot air at 65 to 75°C for 40 to 50 minutes and then cooling them at room temperature;

c) roasting the perilla seeds cooled in step b) above;

d) removing the perilla seeds by peeling the roasted perilla seeds in step c);

e) obtaining perilla powder by grinding the perilla seeds peeled in step d); and

f) It provides a method for producing perilla pasta sauce, comprising the step of mixing the perilla powder obtained in step e) with milk, cream, and auxiliary ingredients.

In one embodiment of the present invention, step b) may be performed 2 to 4 times.

In one embodiment of the present invention, the auxiliary ingredients in step f) may be one or more ingredients selected from the group consisting of purified water, onions, broccoli, bacon, button mushrooms, corn starch, garlic, margarine, refined salt, and pepper powder.

In one embodiment of the present invention, in step f), perilla seed powder may be mixed in an amount of 9 to 10% by weight based on the total weight of the pasta sauce.

Additionally, the present invention provides a perilla seed pasta sauce prepared by the above method.

The present invention relates to a perilla seed pasta sauce manufacturing method and a perilla seed pasta sauce prepared by the above method. Since the aroma of perilla seeds is maximized when the perilla seed pretreatment process of the present invention is performed, pasta sauce containing such perilla seeds also has excellent aroma and taste. there is.

Figure 1 is a photograph of the actual pasta sauce manufactured by the method of the present invention.

The inventor of the present invention identified a method of maximizing the flavor of perilla seeds through a pretreatment process of perilla seeds, and then completed the present invention by manufacturing perilla pasta sauce using the same.

Accordingly, the present invention includes the steps of a) treating perilla seeds with superheated steam at 280 to 300°C for 5 to 15 minutes;

b) drying the perilla seeds treated with superheated steam in step a) with hot air at 65 to 75°C for 40 to 50 minutes and then cooling them at room temperature;

c) roasting the perilla seeds cooled in step b) above;

d) removing the perilla seeds by peeling the roasted perilla seeds in step c);

e) obtaining perilla powder by grinding the perilla seeds peeled in step d); and

f) It provides a method for producing perilla pasta sauce, comprising the step of mixing the perilla powder obtained in step e) with milk, cream, and auxiliary ingredients.

In the present invention, the perilla is an annual herb of the Lamiaceae family, a dicotyledonous plant, and is known to be prescribed in oriental medicine for chronic gastritis, cough, hyperacidity, etc., and in the private sector, it is used as a treatment for colds, vomiting, diarrhea, skin diseases, burns, etc. It is known that Recently, perilla seeds have been revealed to have various benefits such as women's health, beauty, and prevention of vascular aging (Kim PG, 2007), and are rich in alpha-linoleic acid, an omega-3 fatty acid, as an active ingredient. In the present invention, perilla seeds may preferably be grown in Eumseong-gun, Chungcheongbuk-do, but are not limited thereto.

In the present invention, step a) is a step of treating perilla seeds with superheated steam, and through this step, it is possible to remove off-flavors, including the green smell of perilla seeds, and improve the savory flavor. The superheated steam may be treated with superheated steam of 280 to 300°C for 5 to 15 minutes, and preferably may be treated with superheated steam of 290°C for 10 minutes. In Example 2 of the present invention, it was confirmed that the fragrance of perilla seeds was the best when treated with superheated steam at 290°C for 10 minutes.

In the present invention, step b) is a step of hot air drying the perilla seeds treated with superheated steam, and through this step, the fragrant aroma of the perilla seeds can be further improved. The hot air drying is performed by drying the perilla seeds at 40 to 50 degrees Celsius at 65 to 75°C. It may include the step of hot air drying for minutes and then cooling at room temperature, preferably at 70°C for 45 minutes and then cooling at room temperature for 1 hour, and this step may be performed several times. The hot air treatment and room temperature cooling can preferably be performed 2 to 4 times, and more preferably 3 times. In Example 2 of the present invention, it was confirmed that the scent of perilla seeds was maximized when treated three times.

In the present invention, room temperature refers to the natural temperature without heating or cooling, and may preferably mean 15 to 25°C.

In the present invention, step c) is a step of roasting perilla seeds, and through this step, the perilla seed kernels are separated from the shell, while increasing the nutty taste of perilla seeds and maintaining the unique aroma of perilla seeds. The roasting step may include roasting at 230 to 250°C for about 2 to 3 minutes (first stir-fry step) and roasting for 10 to 20 minutes while maintaining 170 to 180°C (second stir-fry step).

In the present invention, step d) is a step of peeling the perilla seeds and separating the perilla seed shells and kernels. Through this step, it is possible to obtain perilla seed kernels for producing perilla powder. The peeling can be done using a peeling machine commonly used in the field, but is not limited to this, and an automatic selector, etc. can be used to separate the shell and kernels after peeling.

In the present invention, step e) is a step of obtaining perilla powder by grinding peeled perilla seeds. The grinding may be performed using a grinder commonly used in the field, but is not limited thereto.

In the present invention, step f) is a step of preparing pasta sauce using the obtained perilla seed powder. The pasta sauce may be a mixture of perilla seed powder, milk, cream, and auxiliary ingredients.

In the present invention, the auxiliary ingredients refer to ingredients that can be added in the production of pasta or pasta sauce, and are preferably composed of purified water, onions, broccoli, bacon, button mushrooms, corn starch, garlic, margarine, refined salt, and pepper powder. It may be one or more ingredients selected from the group, but is not limited thereto, and a person skilled in the art may add or subtract ingredients applicable to pasta or pasta sauce.

The cream may be animal cream or vegetable cream, and may preferably be vegetable cream.

In the present invention, the perilla seed powder may be mixed in an amount of 9 to 10% by weight based on the total weight of the pasta sauce, but is not limited thereto.

In another aspect, the present invention provides perilla pasta sauce prepared through the above method.

Unless there is a conflict, the description of the pasta sauce manufacturing method can be equally applied to the pasta sauce.

Below, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are provided only to make the present invention easier to understand, and the content of the present invention is not limited by the following examples.

<Example 1: Material preparation and production of Eumseong perilla powder>

Example 1-1. Ingredients Preparation

1 kg of perilla seeds were purchased from Eumseong-gun, Chungcheongbuk-do, and foreign substances were removed from the perilla seeds and then thoroughly washed in running washing water. In addition, pasta sauce ingredients such as milk, vegetable cream, onion, broccoli, bacon, purified water, button mushrooms, corn starch, garlic, margarine, refined salt and pepper powder were purchased commercially, and all other ingredients used in the present invention were purchased commercially. It can be purchased commercially.

Example 1-2. Superheated steam treatment steps

For superheated steam treatment, a superheated water steam generator (QF-5100CB-L-24H, Naomoto Corp., Osaka, Japan) was used. Steam temperatures were varied at 250, 290, and 330°C, and the washed perilla seeds were treated for 10 minutes.

Example 1-3. drying stage

A dry oven (HQ-FDO84,156) was used to dry perilla seeds. The perilla seeds treated with superheated steam under the above different conditions were dried with hot air at temperatures of 50, 70, and 90°C, respectively, and the drying time was 45 minutes. Next, the dried perilla seeds were cooled at 20 to 22°C for about 1 hour. The hot air drying and cooling steps were repeated 1, 2, 3, and 4 times.

Example 1-4. Stir-fry steps

The dried perilla seeds were placed in a frying pot and initially roasted at 230 to 250°C for about 2 to 3 minutes. Next, the second frying step was performed for 10 to 20 minutes while lowering the temperature and maintaining 170 to 180°C. The stir-fry step was performed with the lid of the pot open so that the remaining moisture in the perilla seeds could be removed.

Examples 1-5. Stripping and grinding steps

The roasted perilla seeds were cooled at room temperature, then placed in a peeler to separate the perilla seed shells and perilla seed kernels. The intensity was appropriately adjusted to prevent the perilla seeds from being broken or crushed during peeling, and after peeling, the perilla kernels and skins were placed in an automatic filter to filter out only the perilla seeds. After going through the above selection process three times, the perilla seed skin and kernels were completely separated.

The separated perilla seed kernels were placed in a grinder to prepare perilla seed powder.

<Example 2: Sensory evaluation of perilla seed powder according to manufacturing conditions>

Perilla seed powder prepared by the present invention was subjected to a sensory test to determine consumer preference, which was conducted on 15 trained panelists, using a 5-point rating method for preference for the scent of perilla seed powder prepared by the above method. It was evaluated as (1: very bad, 2: bad, 3: average, 4: good, 5: very good) (see Table 1).

Sensory test (fragrance) 250℃ heated steam 290℃ heated steam 330℃ heated steam 50℃ hot air drying 4.0 4.3 3.9 70℃ hot air drying 4.2 4.8 4.1 90℃ hot air drying 3.9 4.1 3.9

As shown in Table 1 above, when perilla seeds were treated with heated steam at 290°C and then dried with hot air at 70°C, the scent of perilla seeds was found to be the best.

Furthermore, the present inventor performed steam treatment at 290°C followed by hot air drying at 70°C, and confirmed the effect of enhancing the flavor of perilla seeds by repeating the step of cooling at room temperature after hot air drying 2 to 4 times using the same method as the sensory evaluation. (Table 2).

Number of times performed
(Hot air drying → room temperature cooling) Perform once Performed twice Perform 3 times Performed 4 times score 4.1 4.4 4.9 4.5

As described above, it was confirmed that the scent of perilla seeds was maximized when the process of hot air drying at 70°C and cooling at room temperature was repeated three times.

<Example 3: Preparation of Eumseong perilla cream pasta sauce>

We prepared 250g of onion, 150g of broccoli, 100g of bacon, 100g of button mushroom, 2 teaspoons of corn starch, 30g of garlic, 2 teaspoons of margarine, 1 teaspoon of refined salt, and 1 teaspoon of pepper powder. The onion was prepared by slicing, broccoli was cut into appropriate sizes, and garlic was cut into slices and mixed. Next, put the above ingredients in a frying pan and fry them over medium heat for about 10 minutes. Next, 300 ml of vegetable cream (Everwhip), 300 ml of purified water, and 95 g of perilla seed powder prepared by the method of the present invention (prepared by the method with the highest score in Example 2) were added to 200 ml of milk and stirred well. Then, the stirred result was poured into a frying pan containing the above ingredients, heated over medium heat while stirring well for about 15 minutes, and then cooled at room temperature to prepare about 1000 g of perilla cream pasta sauce.

In addition, for comparative example, cream pasta sauce was prepared in the same manner as described above, but only the amount of perilla seed powder was changed to 50g or 150g.

<Example 4: Sensory evaluation of Eumseong perilla cream pasta sauce>

The cream pasta sauce prepared according to the present invention was subjected to a sensory test to determine consumer preference, which was conducted on 15 trained panelists using a 5-point rating method for preference for the aroma and taste of the sauce and overall preference. It was evaluated as (1: very bad, 2: bad, 3: average, 4: good, 5: very good).

Sensory test 50g perilla seed powder 95g perilla seed powder 150g perilla seed powder taste 4.3 4.8 4.2 incense 4.1 4.9 4.1 viscosity 4.3 4.6 3.9 Comprehensive preference 4.3 4.8 4.2

As shown in Table 3 above, the sauce containing 95 g of perilla seed powder showed the best overall sensory evaluation results. When 150g of perilla seed powder was added, there were opinions that it was far from the original taste of pasta, such as because the viscosity was too strong or the scent of perilla seeds was so strong that it was difficult to eat. If 50g of perilla seed powder was added, the aroma and taste of perilla seeds were raised. There was an opinion that it was weak and had little personality as a perilla cream pasta.

Claims (5)

a) treating perilla seeds with superheated steam at 280 to 300°C for 5 to 15 minutes;
b) drying the perilla seeds treated with superheated steam in step a) with hot air at 65 to 75°C for 40 to 50 minutes and then cooling them at room temperature;
c) roasting the perilla seeds cooled in step b) above;
d) removing the perilla seeds by peeling the roasted perilla seeds in step c);
e) obtaining perilla powder by grinding the perilla seeds peeled in step d); and
f) comprising the step of mixing the perilla seed powder obtained in step e) with milk, cream, and auxiliary ingredients,
Step b) is performed 2 to 4 times,
In step b), the perilla seeds are cooled at room temperature of 15 to 25°C.
delete The perilla seed pasta according to claim 1, wherein the auxiliary ingredients in step f) are one or more ingredients selected from the group consisting of purified water, onions, broccoli, bacon, button mushrooms, corn starch, garlic, margarine, refined salt, and pepper powder. Sauce manufacturing method.
The method of claim 1, wherein in step f), perilla seed powder is mixed in an amount of 9 to 10% by weight based on the total weight of the pasta sauce.
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