KR102613946B1 - Cup soup comprising (using) Perilla - Google Patents

Abstract

The present invention relates to a perilla seed cup soup manufacturing method and a perilla seed cup soup 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, cup soup containing such perilla seeds also has excellent aroma and taste. there is.

Description

Cup soup comprising (using) Perilla}

The present invention relates to a cup soup 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 used as perilla seeds 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, for adding medicine, and for industrial purposes. It is being used. 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 inventor of the present invention confirmed 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 cup soup using the same.

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

Another object of the present invention is to provide cup soup 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 cup soup, comprising the step of mixing the perilla powder obtained in step e) with soup and cheese.

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

In one embodiment of the present invention, the soup in step f) may be one selected from the group consisting of button mushroom soup, corn soup, and cream soup.

In one embodiment of the present invention, in step f), perilla seed powder may be mixed in an amount of 5 to 6% by weight based on the total weight of the cup soup.

Additionally, the present invention provides perilla seed cup soup prepared by the above method.

The present invention relates to a perilla seed cup soup manufacturing method and a perilla seed cup soup 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, cup soup containing such perilla seeds also has excellent aroma and taste. there is.

Figure 1 is a photograph of an actual cup of soup prepared by the method of the present invention.

The inventor of the present invention confirmed 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 cup soup 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 cup soup, including the step of mixing the perilla powder obtained in step e), soup, and cheese.

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 effects such as women's health and 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 are preferably grown in Chungcheongbuk-do. It may be cultivated in Eumseong-gun, but is not limited to this.

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 enhanced. The hot air drying may include hot air drying perilla seeds at 65 to 75°C for 40 to 50 minutes and then cooling at room temperature, preferably at 70°C for 45 minutes and then cooling at room temperature for 1 hour. This step may be processed multiple 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 3 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. Through this step, perilla seeds can be separated from the shell, while increasing the nutty taste of perilla seeds and maintaining the unique aroma of perilla seeds. The roasting step is performed at 230 to 250 degrees Celsius. It may include a step of roasting at ℃ for about 2 to 3 minutes (first stir-fry step) and a step of roasting for 10 to 20 minutes while maintaining 170 to 180 ℃ (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 can be done using a grinder commonly used in the field, but is not limited thereto.

In the present invention, step f) is a step of preparing cup soup using the obtained perilla seed powder. The cup soup may be a mixture of perilla seed powder, soup, and cheese.

In the present invention, the soup may be one selected from the group consisting of button mushroom soup, corn soup, and cream soup, but is not limited thereto.

In the present invention, the cheese may be mozzarella cheese or cheddar cheese, but is not limited thereto. There is no limitation on the form of the cheese, but cheese powder in powder form may be preferably used.

In the present invention, the perilla seed powder may be mixed in an amount of 5 to 6% by weight based on the total weight of the cup soup, but is not limited thereto.

In another aspect, the present invention provides perilla seed cup soup prepared through the above method.

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

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, button soup, corn soup, cream soup, mozzarella cheese powder, and cheddar cheese powder were purchased commercially, and all other ingredients of the present invention are commercially available.

Example 1-2. Superheated steam treatment stage

For superheated steam treatment, a superheated 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-frying 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 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 hot air drying at 70°C after treatment with heated steam at 290°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 cup soup>

Add 900 g of button mushroom soup to 55 g of perilla seed powder prepared by the method of the present invention (prepared by the method that received the highest score in Example 2), heat it over low heat for about 20 minutes, then add 60 g of mozzarella cheese and 60 g of cheddar cheese. By heating for another 5 minutes, about 1000 g of perilla seed button mushroom cup soup was prepared. In addition, perilla corn cup soup and perilla cream cup soup were prepared in the same manner as above, but only using corn soup or cream soup.

Additionally, for comparative example, button mushroom soup was prepared in the same manner as described above, but only the amount of perilla seed powder was changed to 30g or 80g to prepare cup soup.

<Example 4: Sensory evaluation of Eumseong perilla cup soup>

The cup soup 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 ( It was evaluated as: 1: very bad, 2: bad, 3: average, 4: good, 5: very good.

Sensory test 30g perilla seed powder 55g perilla seed powder 80g perilla seed powder taste 4.1 4.7 4.3 incense 4.2 4.7 4.5 viscosity 4.3 4.9 3.9 Comprehensive preference 4.2 4.8 4.2

As shown in Table 3 above, when 55g of perilla seed powder was included, the best evaluation was received. When 30g of perilla seed powder was added, there was an opinion that the scent or taste of perilla was weak. When 80g of perilla seed powder was added, the taste was not bad, but it was dry. There was an opinion.

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);
d) removing the perilla seed skin by peeling the perilla seeds roasted in step c) above;
e) obtaining perilla powder by grinding the perilla seeds peeled in step d);
f) comprising the step of mixing the perilla seed powder obtained in step e) with soup and cheese,
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 method of claim 1, wherein the soup in step f) is one selected from the group consisting of button mushroom soup, corn soup, and cream soup.
The method of claim 1, wherein in step f), perilla seed powder is mixed in an amount of 5 to 6% by weight based on the total weight of the cup soup.
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