KR102675630B1 - Manufacturing method of perilla leaf latte, perilla leaf latte produced by this - Google Patents

Abstract

The present invention relates to a method for producing perilla leaf latte, and the perilla leaf latte produced thereby.
The present invention includes the steps of drying perilla leaves at 50 to 55°C and then pulverizing them to produce perilla leaf powder; Mixing the perilla leaf powder, raw sugar, and condensed milk powder in a weight ratio of 0.5 to 1.5:1 to 10:1 to 10 to prepare a latte powder containing sesame leaves; The technical gist is to include a step of producing a perilla leaf latte by adding the perilla leaf-containing latte powder to milk.

Description

Method for producing perilla leaf latte, perilla leaf latte produced thereby {MANUFACTURING METHOD OF PERILLA LEAF LATTE, PERILLA LEAF LATTE PRODUCED BY THIS}

The present invention relates to a method for producing perilla leaf latte, and the perilla leaf latte produced thereby.

Perilla leaves are the leaves of Perilla frutescens (scientific name: Perilla frutescens ), a plant in the perilla genus of the order Lamiaceae. They are so nutritious that they are called the best medicine on the table and have a fragrant texture that stimulates the appetite.

Perilla leaves have been cultivated in Asian regions such as India, Korea, and China since ancient times, but Korea is almost the only country where they are eaten for food. Other countries can be considered Japan, China, and Turkey. China produces most of its products and exports them to Korea, but its citizens do not eat them. Japan eats the leaves of shiso, a subspecies of perilla, and in southeastern Turkey, perilla leaves, spices, and a few other things are eaten. It is eaten by boiling beef broth with spices, but unlike Korean perilla leaves, Turkish perilla leaves are long and tough, and their scent is much stronger, so it is difficult to eat them raw.

Perilla leaves have various benefits as they contain vitamin C, beta-carotene, folic acid, calcium, iron, magnesium, and luteolin. In particular, rosmarinic acid, the main ingredient of perilla leaves, prevents aging of the human body and various diseases by removing oxygen radicals, prevents spoilage caused by oxidation of oil-based foods, and has the effect of preventing high blood pressure, diabetes, and hyperlipidemia. It was reported that there was Since these ingredients are highly water-soluble, they can be expected to have a high rate of utilization in the body when ingested.

Although the unique taste, aroma, and pharmacological effects of perilla leaves are valuable for food development, they are simply used as ssam vegetables. As an example of trying to break away from this, in 'Perilla leaf tea manufacturing method (Publication number: 10-2021-0066386)', perilla leaves are dried so that the moisture content in the perilla leaves is 15 to 25%, then the dried perilla leaves are first cleaned and then oaked. It is disclosed that perilla leaf tea is manufactured by smoking using , and then performing secondary salching.

However, because the perilla leaves are dried with hot air above 60℃, the perilla leaves wilt and in some cases burn, and when smoked after the first spraying, the perilla leaves contain a smoke smell, making them unsuitable for drinking.

As another example, in 'Fermentation of fragrant plants, beverages containing the same, and method for manufacturing the same (Publication number: 10-2018-0135749)', perilla leaves are mixed with sugar and milk to prepare a plant mixture, and then heated and cooled. A method of producing a fermented plant broth through fermentation is disclosed.

However, a plant mixture containing perilla leaves, sugar, and milk is fermented at -3 to 15°C to induce the growth of fermenting bacteria. However, if the fermentation environment is not appropriate, there is a risk that the plant mixture can easily rot or deteriorate. In addition, due to the nature of fermentation, the production process inevitably takes a lot of time because it must be first pasteurized at 60 to 75°C for 30 to 60 minutes and secondary pasteurized at 60 to 75°C for 30 to 60 minutes after fermentation. There is a problem that does not exist.

Therefore, there is a need to develop technology for a method of producing a drink suitable for drinking using perilla leaves.

Domestic Patent Publication No. 10-2021-0066386, published on June 7, 2021. Domestic Patent Publication No. 10-2018-0135749, published on December 21, 2018.

The present invention was invented to solve the above problems, and its technical solution is to provide a method for producing a healthy perilla leaf latte using caffeine-free perilla leaves and a perilla leaf latte produced thereby.

In order to solve the above technical problem, the present invention includes the steps of drying perilla leaves at 50 to 55°C and then pulverizing them to produce perilla leaf powder; Mixing the perilla leaf powder, raw sugar, and condensed milk powder in a weight ratio of 0.5 to 1.5:1 to 10:1 to 10 to prepare a latte powder containing sesame leaves; and adding the perilla leaf-containing latte powder into milk to produce a perilla leaf latte.

Between the step of preparing the perilla leaf powder and the step of preparing the latte powder containing sesame leaves, a sea salt solution prepared by mixing 1 to 5 parts by weight of sea salt with respect to 100 parts by weight of water is sprayed on the sesame leaf powder to form a solution of the perilla leaf powder. It is characterized in that it further includes the step of forming a salt coating film on the surface.

The salt coating film is characterized in that the coating area is 50 to 70% of the total surface area of the perilla leaf powder.

In order to solve the above-mentioned other technical problems, the present invention provides a perilla leaf latte, which is produced by the above method.

According to the present invention as a means of solving the above problem, perilla leaves, which were only used as ssam vegetables, are complexed with milk while maintaining the original flavor, thereby producing perilla leaves that are visually excellent and contain many nutrients and can be consumed healthily. It has the effect of being made into a latte.

Figure 1 is a photograph showing the perilla leaf latte of the present invention.
Figure 2 is a flow chart showing the manufacturing method of the perilla leaf latte of the present invention.
Figure 3 is an exemplary view showing the salt coating film-perilla leaf powder of the present invention.
Figure 4 is an exemplary diagram showing a device for forming a salt coating film on the perilla leaf powder of the present invention.
Figure 5 is a photograph showing perilla leaf powder prepared according to Example 1 and Comparative Examples 1 and 2 of the present invention.
Figure 6 is a photograph showing the solubility in water of perilla leaf powder prepared according to Example 1 and Comparative Examples 1 and 2 of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention relates to a perilla leaf latte, and as shown in Figures 1 (a) and 1 (b), which photographically show the perilla leaf latte of the present invention, a perilla leaf latte can be produced by mixing milk and latte powder containing sesame leaves. It's about method.

In relation to this, Figure 2 is a flowchart showing the method for producing perilla leaf latte of the present invention, which includes the step (S10) of drying perilla leaves at 50 to 55°C and then pulverizing them to produce perilla leaf powder (S10), and adding 1 sea salt per 100 parts by weight of water. A step (S20) of forming a salt coating film on the surface of the perilla leaf powder by spraying a sea salt solution prepared by mixing 5 parts by weight onto the perilla leaf powder, and mixing the perilla leaf powder, raw sugar, and condensed milk powder on which the salt coating film is formed at a ratio of 0.5 to 1.5: 1 to 1. A perilla leaf latte can be prepared through the step of preparing a latte powder containing sesame leaves by mixing at a weight ratio of 10:1 to 10 (S30), and the step of preparing a latte containing sesame leaves by adding the latte powder containing sesame leaves into milk (S40). there is.

According to the above-described manufacturing method, first, perilla leaves are dried at 50 to 55° C. and then pulverized to prepare perilla leaf powder (S10).

Drying of perilla leaves is preferably carried out in the range of 50 to 55°C. If perilla leaves are dried below 50℃, it takes a lot of time to adjust the moisture content of perilla leaves to more than 1% by weight, making the production process inefficient. If it exceeds 55℃, perilla leaves easily wilt and burn due to the high temperature. There is a disadvantage in that not only does perilla leaf powder lose sample, but browning occurs easily.

Regarding the time for drying perilla leaves, it is preferable that it is done for 15 to 23 hours. If the drying time is less than 15 hours, the moisture content of the perilla leaves may exceed 10% by weight, which has the disadvantage that the perilla leaves are easily agglomerated and difficult to make into perilla leaf powder. If it exceeds this, not only can the perilla leaves wilt easily, but the moisture content in the perilla leaves becomes less than 1% by weight, which causes a dry taste when mixed with milk.

From this, it can be seen that the moisture content in perilla leaves is preferably in the range of 1 to 10% by weight. If the moisture content is less than 1% by weight, a dry taste occurs when latte powder containing perilla leaves is mixed with milk, and 10% by weight If the % is exceeded, there is a disadvantage in that too much moisture is contained and the product becomes unusable. To improve product quality, it is most desirable that the moisture content of perilla leaves is 5% by weight.

Dried perilla leaf powder can be pulverized to a size of 300 to 500 mesh, but since the perilla leaf powder is pulverized to less than 300 mesh, the particle size is too large and does not easily dissolve in milk, and it has the disadvantage of not being good at swallowing. Grinding the perilla leaf powder to a size exceeding 500 mesh has the advantage of finer particle size, but has the disadvantage that the total surface area of the perilla leaf powder is too small to sufficiently coat the sea salt solution.

Next, a sea salt solution prepared by mixing 1 to 5 parts by weight of sea salt with 100 parts by weight of water is sprayed on the perilla leaf powder to form a salt coating film on the surface of the perilla leaf powder (S20).

Figure 3 is an exemplary diagram showing the salt coating film-perilla leaf powder of the present invention. As shown in Figure 3, a salt coating film is formed on the surface of the perilla leaf powder to suppress the sweet taste expressed by raw sugar or condensed milk powder, thereby improving the taste. to achieve harmony. In a sea salt solution prepared by mixing 1 to 5 parts by weight of sea salt with 100 parts by weight of water, if less than 1 part by weight of sea salt is added, it is insufficient to achieve harmony with additives such as condensed milk powder, and if it exceeds 5 parts by weight, it tastes rather salty. The downside is that as it becomes stronger, preference becomes lower.

In order to form a salt coating film on the surface of the perilla leaf powder using this sea salt solution, as shown in Figure 4, which illustrates an apparatus for forming a salt coating film on the perilla leaf powder of the present invention, a hopper 100 and a chamber ( A salt coating film can be formed on the surface of the perilla leaf powder (P) using a coating device consisting of 200) and a collector 300.

The hopper 100 forms a space into which the perilla leaf powder (P) is input. The upper part of the hopper 100 is opened to receive the perilla leaf powder (P) and allow it to freely fall in the direction of the chamber 200.

The chamber 200 is installed in a vacuum state at the lower part of the hopper 100 to provide a space into which the perilla leaf powder (P) enters while freely falling. That is, the perilla leaf powder (P) added to the hopper 100 falls and is transferred to the chamber 200 disposed at the lower part of the hopper 100.

At the center of the upper inside of the chamber 200, a plate-shaped falling guide panel 230 may be installed in the form of a pair of hats slanting downward from the center. The falling guide panel 230 secures a space for the sesame leaf powder (P) to freely fall inside the chamber 200 and guides the falling direction, while spraying from the spray boat 220, the remaining uncoated sesame leaf powder (P) Allows residual sea salt particles to settle on the surface. A cover member 231 that can be replaced in case of contamination due to solar salt particle deposition may be installed on the surface of the drop guide panel 230 in a detachable manner. As the cover member 231 is detachably installed on the surface of the fall guide panel 230, even if sea salt particles are deposited on the cover member 231 and polluted, only the cover member 231 can be separated from the fall guide panel 230 to create a new one. It can be used by reattaching the cover member 231.

A pair of holders 210 consisting of a lower holder 211 and an upper holder 212 are installed on both inner surfaces of the chamber 200, and a spray boat 220 is installed on the lower holder 211 and the upper holder 212. It can be mounted. A spray hole (not shown) is formed through the spray boat 220, so that the sea salt solution (S) supplied to the spray boat 220 is sprayed in the direction of the perilla leaf powder (P), and salt is deposited on the surface of the perilla leaf powder (P). It can be coated in any way.

In the case of the lower holder 211, the length is relatively longer than the upper holder 212, so that the sea salt solution (S) of the spray boat 220 can be sprayed at an angle of 40 to 60°. The angle of the spray boat 220 refers to the angle at which the bottom of the spray boat 220 is inclined between the lower holder 211 and the upper holder 212, and the chamber 200 is formed by the drop guide panel 230. ) Since the direction of the perilla leaf powder (P) falling is guided to the center, if the angle of the spray boat 220 is less than 40°, the sea salt aqueous solution is sprayed significantly upward, resulting in a residual sea salt solution that cannot contact the perilla leaf powder (P). There is a disadvantage in that (S) may fall to the bottom of the chamber 200, reducing coating efficiency. If the angle of the spray boat 220 exceeds 60°, the sea salt solution (S) can be sprayed only in the side direction of the perilla leaf powder (P) falling into the chamber 200, which also results in undesirable coating efficiency.

If, as in the present invention, the sea salt aqueous solution is sprayed in an upwardly inclined direction without forming a salt coating film on the surface of the perilla leaf powder, and the perilla leaf powder is added to a container containing the sea salt solution and immersed, the perilla leaf powder added into the sea salt solution There is a disadvantage in that they clump together.

Through the above-described process, the perilla leaf powder (P) supplied from the hopper 100 falls freely and enters the interior of the chamber 200, and the sea salt solution (S ) is sprayed upward and the perilla leaf powder (P) with a salt coating film formed on the surface is collected and finished in the collector 300 disposed at the lower part of the chamber 200.

In the salt coating film-perilla leaf powder collected in the collector 300, the salt coating film preferably has a coating area of 50 to 70% of the total surface area of the perilla leaf powder. If the coating area of the salt coating film is less than 50%, it is difficult to neutralize the sweetness of the added raw sugar and condensed milk powder, and if the coating area exceeds 70%, the salt coating film covers most of the surface area of the perilla leaf powder, making it difficult to express the scent of perilla leaves. None, and due to the nature of sea salt, salty taste may be added, so it is not desirable.

Next, perilla leaf powder with a salt coating film, raw sugar, and condensed milk powder are mixed at a weight ratio of 0.5 to 1.5:1 to 10:1 to 10 to prepare latte powder containing sesame leaves (S30).

If the salt coating film-formed perilla leaf powder is less than 0.5 weight ratio, the unique scent of perilla leaves cannot be expressed. If the salt coating film-formed perilla leaf powder exceeds 1.5 weight ratio, the scent of sesame leaves can be improved, but a salty taste may be added. It is not desirable. Raw sugar is a raw material for sugar and refers to unrefined sugar. If the raw sugar is less than 1 weight ratio, it does not help sweeten the flavor of perilla leaves, and if it exceeds 10 weight ratio, the sweetness becomes too strong. If the condensed milk powder is less than 1 weight ratio, it cannot be combined with raw sugar, and if it exceeds 10 weight ratio, the sweetness becomes too strong. Additionally, whole milk powder may be added, and in the case of whole milk powder, it may be mixed at a weight ratio of 10 to 15.

Finally, perilla leaf latte is prepared by adding perilla leaf-containing latte powder to milk (S40).

For this purpose, 10 to 30 g of latte powder containing perilla leaves is added per 100 ml of milk to complete the perilla leaf latte. If less than 10g of latte powder containing perilla leaves is added, there is a problem in that the unique color of perilla leaves cannot be expressed and the flavor and nutrients of perilla leaves cannot be sufficiently provided. If more than 30g of perilla leaf-containing latte powder is added per 100ml of milk, it not only does not produce an excellent effect compared to when less than that amount is added, but also has the disadvantage of slowing down the dissolution rate in cold milk. Therefore, it is desirable to not exceed 30g of latte powder containing perilla leaves per 100ml of milk.

Hereinafter, embodiments of the present invention will be described in more detail as follows. However, the following examples are merely illustrative to aid understanding of the present invention and are not intended to limit the scope of the present invention.

<Example 1>

1-1. Production of perilla leaf powder

100 g of perilla leaves were dehumidified and dried at 55°C for 17 hours and then pulverized to prepare perilla leaf powder. At this time, the average size of perilla leaf powder was 300 to 500 mesh.

1-2. Production of latte powder containing perilla leaves

Latte powder containing sesame leaves was prepared by mixing 1.5 g of perilla leaf powder, 8 g of raw sugar, and 8.5 g of condensed milk powder prepared in Example 1-1, and additionally adding 12 g of whole milk powder.

1-3. Production of perilla leaf latte

A perilla leaf latte was prepared by adding 20 g of the perilla leaf-containing latte powder prepared in Example 1-2 to 100 ml of milk.

<Example 2>

2-1. Production of perilla leaf powder

100 g of perilla leaves were dried at 55°C for 15 hours and then ground to prepare perilla leaf powder.

2-2. Preparation of salt-coated perilla leaf powder

While dropping the perilla leaf powder into a vacuum chamber, a sea salt solution prepared by mixing 5 g of sea salt per 100 g of water was sprayed in an upward slanting direction and coated to cover 60% of the total surface area of the perilla leaf powder.

2-3. Production of latte powder containing perilla leaves

Latte powder containing sesame leaves was prepared by mixing 1.5 g of perilla leaf powder, 8 g of raw sugar, and 8.5 g of condensed milk powder prepared in Example 2-1, and additionally adding 12 g of whole milk powder.

2-4. Production of perilla leaf latte

A perilla leaf latte was prepared by adding 20 g of the perilla leaf-containing latte powder prepared in Example 2-3 to 100 ml of milk.

<Comparative Example 1>

1-1. Production of perilla leaf powder

100 g of perilla leaves were dried at 60°C for 15 hours and then ground to prepare perilla leaf powder.

1-2. Production of latte powder containing perilla leaves

Latte powder containing sesame leaves was prepared by mixing 1.5 g of perilla leaf powder, 8 g of raw sugar, and 8.5 g of condensed milk powder prepared in Comparative Example 1-1, and additionally adding 12 g of whole milk powder.

1-3. Production of perilla leaf latte

A perilla leaf latte was prepared by adding 20 g of the perilla leaf-containing latte powder prepared in Comparative Example 1-2 to 100 ml of milk.

<Comparative Example 2>

2-1. Production of perilla leaf powder

100 g of perilla leaves were dried at 65°C for 13 hours and then ground to prepare perilla leaf powder.

2-2. Production of latte powder containing perilla leaves

Latte powder containing sesame leaves was prepared by mixing 1.5 g of perilla leaf powder, 8 g of raw sugar, and 8.5 g of condensed milk powder prepared in Comparative Example 2-1, and additionally adding 12 g of whole milk powder.

2-3. Production of perilla leaf latte

A perilla leaf latte was prepared by adding 20 g of the perilla leaf-containing latte powder prepared in Comparative Example 2-2 to 100 ml of milk.

<Comparative Example 3>

3-1. Production of perilla leaf powder

In the same manner as Example 1, 100 g of perilla leaves were dried at 55°C for 15 hours and then ground to prepare perilla leaf powder.

3-2. Production of latte powder containing perilla leaves

Latte powder containing sesame leaves was prepared by mixing 1.5 g of perilla leaf powder, 8 g of raw sugar, and 12 g of condensed milk powder prepared in Comparative Example 3-1, and additionally adding 12 g of whole milk powder.

2-3. Manufacturing of perilla leaf latte

A perilla leaf latte was prepared by adding 20 g of the perilla leaf-containing latte powder prepared in Comparative Example 3-2 to 100 ml of milk.

<Comparative Example 4>

4-1. Production of perilla leaf powder

100 g of perilla leaves were dried at 55°C for 15 hours and then ground to prepare perilla leaf powder.

4-2. Production of latte powder containing perilla leaves

Latte powder containing sesame leaves was prepared by mixing 1.5 g of perilla leaf powder, 8 g of raw sugar, and 6 g of banding milk prepared in Comparative Example 4-1, and additionally adding 6 g of whole milk powder.

4-3. Production of perilla leaf latte

A perilla leaf latte was prepared by adding 20 g of the perilla leaf-containing latte powder prepared in Comparative Example 4-2 to 100 ml of milk.

<Comparative Example 5>

5-1. Production of perilla leaf powder

100 g of perilla leaves were dried at 55°C for 15 hours and then ground to prepare perilla leaf powder.

5-2. Production of latte powder containing perilla leaves

Latte powder containing sesame leaves was prepared by mixing 1 g of the perilla leaf powder prepared in Comparative Example 5-1 and 8 g of raw sugar, and additionally adding 12 g of whole milk powder.

5-3. Manufacturing of perilla leaf latte

A perilla leaf latte was prepared by adding 20 g of the perilla leaf-containing latte powder prepared in Comparative Example 5-2 to 100 ml of milk.

<Comparative Example 6>

6-1. Production of perilla leaf powder

100 g of perilla leaves were dried at 55°C for 15 hours and then ground to prepare perilla leaf powder.

6-2. Production of latte powder containing perilla leaves

Latte powder containing sesame leaves was prepared by mixing 2g of perilla leaf powder, 4g of raw sugar, and 15g of banding milk prepared in Comparative Example 6-1.

6-3. Production of perilla leaf latte

A perilla leaf latte was prepared by adding 20 g of the perilla leaf-containing latte powder prepared in Comparative Example 6-2 to 100 ml of milk.

<Comparative Example 7>

7-1. Production of perilla leaf powder

100 g of perilla leaves were dried at 55°C for 15 hours and then ground to prepare perilla leaf powder.

7-2. Production of latte powder containing perilla leaves

Latte powder containing sesame leaves was prepared by mixing 2g of the perilla leaf powder prepared in Comparative Example 7-1 and 8g of raw sugar, and additionally adding 12g of whole milk powder.

7-3. Production of perilla leaf latte

A perilla leaf latte was prepared by adding 20 g of the perilla leaf-containing latte powder prepared in Comparative Example 7-2 to 100 ml of milk.

<Experimental Example 1>

In this experimental example, the perilla leaf powder prepared in Example 1 and Comparative Examples 1 and 2 was examined with the naked eye and analyzed through photographs. As a result, the perilla leaf powder prepared according to Example 1 and Comparative Examples 1 and 2 of the present invention was analyzed. You can check it through the photo shown.

Figure 5(a) is a photograph showing the perilla leaf powder prepared according to Example 1. It was confirmed that the perilla leaf powder clearly displayed the inherent green color of the perilla leaf, and through this, it was confirmed that the preservative power of the perilla leaf raw material was high.

Figure 5(b) is a photograph showing the perilla leaf powder prepared according to Comparative Example 1. It was found that brown spots appeared compared to Example 1, and the raw material swelled as if burned.

Figure 5(c) is a photograph showing the perilla leaf powder prepared according to Comparative Example 2, and it was confirmed that the color had changed to a color close to brown, and that the surface was more burned and the raw material was damaged more compared to Comparative Example 1. It has been done.

From this, it can be seen that in Example 1, 200 g of perilla leaves were dehumidified and dried at 55°C for 17 hours and then pulverized, and the perilla leaf powder having a mesh size of 300 to 500 showed a vivid green color and had a high preservation power as a raw material, which was complexed with milk. This means that it can be significantly improved both visually and nutritionally.

<Experimental Example 2>

In this experimental example, 20 g of perilla leaf powder prepared in Example 1 and Comparative Examples 1 and 2 was added to 100 ml of purified water at room temperature to analyze the degree to which it was dissolved in bottled water. As a result, Example 1, Comparative Example 1, and The solubility of the perilla leaf powder prepared according to 2 in water can be compared in Figure 6, which is a photograph showing.

Figure 6(a) shows a photograph of 20 g of perilla leaf powder prepared in Example 1 mixed with 100 ml of purified water. It dissolves well in purified water and the green color of the raw perilla leaf itself is vivid, so there is no choking when drinking. can be seen.

Figure 6(b) shows a photograph of 20 g of perilla leaf powder prepared in Comparative Example 1 mixed with 100 ml of purified water. Because the particle size of the perilla leaf powder is large, it is more soluble in purified water than the perilla leaf powder of Example 1. It is noticeable because the perilla leaf powder is not fine, and some burnt appearance can be seen as it is dried with hot air at a high temperature of 60℃, and it can be seen that it gets somewhat stuck in the throat when drinking.

Figure 6(c) shows a photograph of 20 g of perilla leaf powder prepared in Comparative Example 2 mixed with 100 ml of purified water. There was no feeling of mixing with purified water and some burnt appearance was confirmed due to hot air drying at 65°C. In the case of Comparative Example 2, drinking was found to be difficult.

From Figure 6, in Example 1, 200 g of perilla leaves were dehumidified and dried at 55°C for 17 hours and then pulverized. When the perilla leaf powder having a size of 300 to 500 mesh was dissolved in purified water, it showed a bright green color, showing that the raw material had a high preservation power. This means that, as in Experimental Example 1, it can be significantly improved visually and nutritionally when combined with milk.

<Experimental Example 3>

In this experimental example, five volunteers were supported to taste the perilla leaf latte prepared according to Comparative Examples 3 to 7 compared to Example 1, and then a sensory evaluation was conducted on aroma, taste, and overall preference. The scores were evaluated using a 5-point scale (1: very bad, 2: bad, 3: average, 4: excellent, 5: very good), and the average values were calculated and shown in Table 1 below.

division incense taste overall preference Example 1 5.0 5.0 5.0 Comparative Example 3 4.7 4.7 4.7 Comparative Example 4 4.5 4.4 4.4 Comparative Example 5 2.0 3.0 2.5 Comparative Example 6 4.7 4.0 4.4 Comparative Example 7 4.7 4.4 4.6

Referring to Table 1, it can be seen that in Example 1, the scent of perilla leaves was harmonized with milk, and the overall preference was the highest compared to Comparative Examples 3 to 7. In the case of Comparative Example 3, the overall preference was close to Example 1, but the sweet taste was evaluated to be stronger compared to Example 1 due to the excessive addition of condensed milk powder. In Comparative Example 4, when banding milk was added instead of condensed milk powder, it was confirmed that a somewhat dull taste was felt. In Comparative Example 5, it was confirmed that only 1 g of perilla leaf powder was added, so the unique perilla leaf scent was not felt. In Comparative Examples 6 and 7, 2 g of perilla leaf powder was added and the perilla leaf scent was good, but since no condensed milk powder was added, the overall preference was relatively low compared to Example 1.

In summary, the present invention produces perilla leaf powder by drying and pulverizing perilla leaves at 50 to 55°C, and mixing the perilla leaf powder, raw sugar and condensed milk powder in a weight ratio of 0.5 to 1.5:1 to 10:1 to 10 to produce perilla leaves. After producing the latte powder containing sesame leaves, the latte powder containing sesame leaves can be added to milk to produce a sesame leaf latte.

Therefore, the perilla leaf latte produced by the method of the present invention is expected to be healthy to drink as it contains the raw perilla leaves, is visually excellent, and contains a large amount of nutrients.

The above description is merely an illustrative explanation of the technical idea of the present invention, and various modifications and variations will be possible to those skilled in the art without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for explanation, and the scope of the technical idea of the present invention is not limited by these examples. The scope of protection of the present invention should be interpreted in accordance with the scope of the patent claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of rights of the present invention.

100: Hopper
200: chamber
210: stand
211: Lower holder
212: Upper holder
220: injection boat
230: Drop guide panel
231: Cover member
300: Collector
P: Perilla leaf powder
S: Sea salt solution

Claims (4)

Preparing perilla leaf powder by drying perilla leaves at 50 to 55°C and then pulverizing them;
Spraying a sea salt solution prepared by mixing 1 to 5 parts by weight of sea salt with 100 parts by weight of water onto the perilla leaf powder to form a salt coating film on the surface of the perilla leaf powder;
Mixing the perilla leaf powder, raw sugar, and condensed milk powder forming the salt coating film at a weight ratio of 0.5 to 1.5:1 to 10:1 to 10 to prepare a latte powder containing sesame leaves; and
A method for producing a perilla leaf latte, comprising: adding the perilla leaf-containing latte powder to milk to produce a perilla leaf latte. delete According to paragraph 1,
The salt coating film is,
A method for producing a perilla leaf latte, characterized in that the coating area is 50 to 70% of the total surface area of the perilla leaf powder. Perilla leaf latte, characterized in that it is manufactured by the method of any one of claims 1 and 3.