KR20130015858A - Basil pesto sauce and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A manufacturing method of a basil pesto sauce is provided to stabilize the antioxidant function and the chromaticity of basil, maintain the taste, smell, and color of fresh basil. CONSTITUTION: A manufacturing method of a basil pesto sauce comprises the following steps: wash 20-28wt% of basil and dry; manufacture garlic oil by removing the moisture in garlic by adding garlic to olive oil and heat for 15-25 minutes keeping the temperature of 90-110°C; manufacture basil garlic oil by adding dried basil to 55-65wt% of garlic oil keeping the temperature of 90-110°C, and mixing; roasting 3-8wt% of pine nut and 3-8wt% of walnut by using the basil garlic oil for 9-15 seconds keeping the temperature of 90-110°C; and add the basil garlic oil to the roasted walnuts and pine nuts, add 1-5wt% of salt and 3-8wt% of parmesan cheese in order, and mix. The garlic oil comprises 80-92wt% of olive oil and 8-20wt% of garlic. The mixing step comprises the following steps: Add a part of the basil garlic oil to the roasted walnuts and pine nuts, and blend it to 1-2 mm by a blender (the first mixing step); add the other part of the basil garlic oil and salt, and blend it until it becomes cream (the second mixing step); and add parmesan cheese, and mix (the third mixing step). [Reference numerals] (AA) Washing and drying basil; (BB) Manufacturing garlic oil(olive oil and garlic); (CC) Manufacturing basil garlic oil(garlic oil and basil); (DD) Roasting walnuts and pine nuts; (EE) Mixing(basil garlic oil, walnuts, pine nuts, salt, and parmesan cheese); (FF) First mixing(basil garlic oil, walnuts, and pine nuts); (GG) Second mixing(basil garlic oil and salt added); (HH) Third mixing(parmesan cheese added)

Description

Basil pesto sauce and manufacturing method

The present invention relates to a basil pesto sauce and a method for manufacturing the same, and to a basil pesto sauce and a method for producing the same by treating basil with garlic oil to stabilize antioxidant properties and improve color through this.

It is hardly seen in Korean cuisine, which enjoys red pepper powder and garlic, but the use of basil is increasing rapidly as the preference for well-being foods and the demand to eat various foods increase.

In particular, basil is characterized by its fragrant aroma, so it removes the odor and taste of meat and prevents the oxidation of food, so it is trying to use basil not only in Italian dishes such as pasta or steak but also in Korean food.

The liberalization of overseas travel in the 1990s and the surge in family restaurants from the early 2000s increased the demand for fresh basil. Green basil powder is often used in pasta, steaks, and soups in luxury hotel banquet halls and large family restaurants. have.

The basil as described above may be used in winter after drying the leaves picked up in the summer and stored in powder form, but in this case there is a significant difference in taste and flavor, and the shelf life of the basil has a relatively short problem of 7 days.

Most of the dried basil distributed in large discount stores in Korea is imported from Egypt, and most of the pesto type is imported from Italy, Turkey, USA, etc., but there are various problems in terms of price and quality.

Due to problems in terms of distribution period and imports, basil is grown on about 10 farms around the metropolitan area and Jeju Island where express hotels and family restaurants are concentrated in Korea, but it is also difficult to purchase fresh basil. Due to the high price, there is a need for producing basil pesto, which is a product of low price, high quality, and which can be used throughout the year.

However, the conventional basil pesto currently used depends entirely on imports, so it is difficult to expect a taste, aroma, color, and quality suitable for the characteristics of Korea. However, domestic research on basil pesto is insignificant. to be.

The present invention improves shelf life, flavor and nutrition through excellent food ingredients of Korea, and provides a basil pesto sauce and its manufacturing method of the optimal combination according to the taste of Korea.

The present invention stabilizes the anti-oxidation and chromaticity of the basil, and preserves the color and flavor of the fresh basil and the savory taste of walnuts and pine nuts through basil treatment with garlic oil and roasting of walnuts and pine nuts with basil garlic oil. It is to provide a basil pesto sauce and a method of manufacturing the same.

The present invention is to include 20 to 28 wt% basil, 55 to 65 wt% garlic oil, 3 to 8 wt% parmesan cheese, 3 to 8 wt% pine nuts, 3 to 8 wt% walnuts, 1 to 5 wt% salt.

In addition, the present invention is a basil drying step of washing and drying the basil;

After adding garlic to olive oil, maintaining the 90 ~ 110 ℃ garlic oil generation step of generating a garlic oil from which the moisture of garlic is removed by heating for 15-25 minutes;

A basil treatment step of adding dried basil to garlic oil maintained at 90 to 110 ° C. to stir to produce basil garlic oil;

Walnut and pine nut processing step of roasting walnuts and pine nuts for 90 to 15 seconds while maintaining the 90 ~ 110 ℃ using basil garlic oil;

A first mixing step of adding 1 part of basil garlic oil to the roasted walnuts and pine nuts and then treating the same with a blender in a range of 1 to 2 mm;

After the first mixing step, a second mixing step of adding the remaining basil oil and salt to the blender until the cream becomes creamy;

After the second mixing step, a third mixing step of adding and mixing the parmesan cheese is included.

Thus, the present invention is to treat the basil using garlic oil to maintain 90 ~ 110 ℃, to stabilize the antioxidant properties and chromaticity of the basil, it is possible to maintain the color and flavor of fresh basil to the maximum.

In addition, the present invention is added to the walnut and pine nuts roasted by basil garlic oil, so that the oxidation of the larynx and pine nuts to prevent the oxidation of the larynx and pine nuts, while maintaining the savory taste of the walnut and pine nuts at the same time provided with the taste and flavor of the basil This can improve quality.

In addition, the present invention is heated to 15 to 25 minutes while maintaining 90 ~ 110 ℃ to produce garlic oil, the moisture of the garlic is removed, can be produced garlic oil that maintains the maximum antioxidant properties of garlic, through It can give the functionality of basil pesto.

In addition, since the present invention uses garlic oil having an isomerization suppressed by adding garlic having an antioxidant component to olive oil, there is a lot of effects such that it is possible to suppress the generation of trans fats due to the use of oil during processing or cooking. .

1 is an exemplary view showing a pH change for each storage period according to the second embodiment of the present invention
Figure 2 is an exemplary view showing a change in acidity by storage period according to the third embodiment of the present invention
Figure 3 is a block diagram showing a manufacturing method according to the present invention

The present invention is to include 20 to 28 wt% basil, 55 to 65 wt% garlic oil, 3 to 8 wt% parmesan cheese, 3 to 8 wt% pine nuts, 3 to 8 wt% walnuts, 1 to 5 wt% salt. In addition, the present invention further comprises 1-2 wt% pepper.

The basil is used for harvesting the upper end stem, including 3-4 leaves. This is to improve the usability of the basil, it is possible to increase the taste and aroma by using a good quality basil.

Such basil should be used without washing, but it can be contaminated, so wash it quickly in a lot of water and use it after drying.

The garlic oil is to stabilize the antioxidant properties and color of the basil, to maintain the color and flavor of fresh basil to the maximum, and to use the utility as a natural antioxidant of garlic, the garlic oil is 80 ~ 92wt% olive oil, garlic 8 It consists of ˜20wt%.

That is, after adding 80 ~ 92wt% of olive oil and 8 ~ 20wt% of garlic, it is heated at 15 ~ 25 minutes while maintaining 90 ~ 110 ℃ to remove the moisture of garlic. The removal of garlic moisture and the generation of garlic oil can be used as a convection oven.

The pine nuts and walnuts to improve the texture, to add a savory taste, the roasted with basil garlic oil is added.

The basil garlic oil is stirred by adding dried basil to garlic oil maintaining 90 ~ 110 ℃.

The salt is used as a natural salt or a refined salt having a salt content of 88% or more, and the parmesan cheese is used by grinding 1 to 2 mm with a greater.

Hereinafter, described in detail with reference to the accompanying drawings the manufacturing method of the present invention.

3 is a block diagram showing a manufacturing method according to the present invention,

In addition, the present invention is a basil drying step of washing and drying the basil;

After adding garlic to olive oil, maintaining the 90 ~ 110 ℃ garlic oil generation step of generating a garlic oil from which the moisture of garlic is removed by heating for 15-25 minutes;

A basil treatment step of adding dried basil to garlic oil maintained at 90 to 110 ° C. to stir to produce basil garlic oil;

Walnut and pine nut processing step of roasting walnuts and pine nuts for 90 to 15 seconds while maintaining the 90 ~ 110 ℃ using basil garlic oil;

It is to include; a mixing step of mixing by adding basil garlic oil to the roasted walnuts and pine nuts, and sequentially adding salt and parmesan cheese.

The basil drying step is used to wash the basil quickly in a lot of water to dry, preferably using unwashed basil.

The garlic oil generating step is to remove the tap and the water of the garlic, and then added to the olive oil while maintaining the temperature of the olive oil at 90 ~ 110 ℃ heating for about 15-25 minutes, preferably about 100 ℃ heating for about 20 minutes To produce garlic oil.

The temperature and heating time for forming the garlic oil is to maintain the moisture removal of the garlic and maintain the antioxidant properties of garlic, and at the same time to maintain the flavor of the basil when mixed with basil, out of the above temperature range and heating time When cooked so that the natural antioxidant capacity of the garlic and the flavor of the basil is reduced.

That is, the generated garlic oil is to maintain the antioxidant properties of garlic while maintaining the state in which the moisture in the garlic is removed.

The basil treatment step is to produce a basil garlic oil, by adding a basil to the heated garlic oil, mixing the garlic oil and basil maintaining the temperature 90 ~ 110 ℃. At this time, the basil surface is slightly fried by the temperature of the garlic oil, so that basil garlic oil is maintained, which is maintained intact and the color of the basil.

The walnut and pine nut treatment step is a mixture of walnut and pine nuts in a weight ratio of 1: 1, which is maintained at 90 ℃ to 110 ℃ by basil garlic oil for 90 to 15 seconds, preferably at 100 ℃ about 2 minutes Roast. The oxidation of walnuts and pine nuts is prevented by the roasting of walnuts and pine nuts, thereby maintaining the color and savory taste of walnuts and pine nuts, and adding the flavor and aroma of basil to the walnuts and pine nuts themselves to improve the overall flavor. .

At this time, the basil garlic oil uses a part of the basil garlic oil generated in the above basil treatment step.

The mixing step may include a first mixing step of adding a part of basil garlic oil to the roasted walnuts and pine nuts, and then forming a creamy state by treating it with a blender at about 1 to 2 mm;

A second mixing step of adding the remaining basil garlic oil and salt to the blender for 1 to 2 minutes after the first mixing step;

After the second mixing step, a third mixing step of adding and mixing the parmesan cheese is included.

At this time, the parmesan cheese is used by grinding 1 to 2 mm with a greater.

The mixing sequence as described above is for uniform mixing of the components, and by the first, second and third mixing steps, walnuts, pine nuts, salt and parmesan cheese are uniformly mixed with basil garlic oil.

Hereinafter, the present invention will be described with reference to Examples.

Example 1

Basil pesto manufacturers

After adding 8 g of garlic (domestic) to 52 g of olive oil, maintaining garlic at 100 ° C. for 20 minutes to produce garlic oil, and adding 24 g of washed and dried basil (domestic) to produce basil garlic oil.

Using about 1/20 to 1/20 of the basil garlic oil thus produced, after roasting 4.5 g of walnuts (domestic) and 4.5 g of pine nuts (domestic) for 2 minutes while maintaining 100 ° C, the roasted walnuts and Add about 1/20 ～ 1/30 of basil garlic oil to the pine nuts, and grind it by 1 ~ 2mm with blender. Add the remaining basil garlic oil and 2g of salt (sun salt) and treat by blender until it becomes creamy. Then, 5 g of ground parmesan cheese was mixed and mixed with a greater to prepare a basil pesto.

Example 2

The pH of the basil pesto prepared by Example 1 was measured, and the results are shown in [Fig. 1] and [Table 1]. At this time, the control group was used commercially available basil pesto (basil content 33.64wt%-Pesto alla Genovese-pesto di Basilico).

The pH was measured using a pH meter (Metronhm AG CH-91, Hanna, Mauritius) while 5g each of basil pesto was added to 25ml of distilled water and homogenized using a stirrer.

Table 1

As shown in [Table 1] and [FIG. 1], as a result of examining the change of pH according to the storage period of basil pesto, the control group was found to be 4.78, the present invention was 6.29, and the control group was 4.78. Appeared low. In the present invention and the control, the pH was slightly decreased as the storage period passed, but there was no significant difference according to the storage.

Example 3

The acidity of the basil pesto prepared in Example 1 was measured, and the results are shown in [Fig. 2] and [Table 2]. At this time, the control group was used commercially available basil pesto (basil content 33.64wt%-Pesto alla Genovese-pesto di Basilico).

In addition, the titratable acidity was expressed as the number of ml consumed when titrating the sample after pH measurement according to Example 2 to pH 8.3 with 0.1N NaOH.

[Table 2]

As shown in [Table 2] and [Figure 2], the acidity of basil pesto according to the storage period was opposite to the change of pH, and the control group that had the lowest pH at the initial storage period was 0.70, and the storage period was the highest. Although slightly reduced, the present invention did not show a significant difference according to the storage period, and the control group and the present invention had a difference in acidity.

Example 4

The chromaticity of the basil pesto prepared in Example 1 was measured, and the results are shown in [Table 3]. At this time, the control group was used commercially available basil pesto (basil content 33.64wt%-Pesto alla Genovese-pesto di Basilico).

In addition, the chromaticity of basil pesto is obtained by taking a certain amount and using a color difference meter (Color JS801, Color Techno System Co., Japan), using lightness (L-value, (100) lightness black (0)) and redness (a-value). , (+) rednessgreenness (-)), b-value, (+) yellownessblueness (-)) were measured three times and expressed as the average value. The standard white plate used was L. 97.34, a The value was 8.01 and the b value was -1.58.

[Table 3]

Table 4

[Table 5]

As shown in [Table 3] to [Table 5], the change in chromaticity of the basil pesto according to the storage period was 44.63 L value of the control, the present invention is 22.71, the control appeared bright, the present invention The value of red represents a-value, which can be called the clarity of green color, resulting in a more vivid green color, and the value of yellow, b, shows that the control group is clearer than the present invention and the color is more stable than the control group. have

Example 5

Antioxidant capacity of each storage period for the basil pesto prepared by Example 1 was measured, and the results are shown in [Table 6]. At this time, the control group was used commercially available basil pesto (basil content 33.64wt%-Pesto alla Genovese-pesto di Basilico).

In addition, the electron donating ability of basil pesto was measured by modifying the DPPH free radical scavenging method by Blois' method. After adding 2 ml of DPPH solution and mixing, the mixture was allowed to stand for 30 minutes and the absorbance was measured at 517 nm. Donation ability was calculated.

 Electron donating ability (%) = {1- (absorbance of sample addition / absorbance of no addition)} ㅧ 100

[Table 6]

As shown in [Table 6] above, the antioxidant activity of garlic pestle-added basil pesto was 41.23, much higher than the control 10.59 and higher than the average basil's antioxidant capacity (9.52∼51.69).

Example 6

The total bacterial count for each storage period for the basil pesto prepared by Example 1 was measured, and the results are shown in [Table 7]. At this time, the control group was used commercially available basil pesto (basil content 33.64wt%-Pesto alla Genovese-pesto di Basilico).

For viable cell count, 10g of basil pesto was homogenized with 90ml of sterile distilled water, and then 1ml was taken and titrated with 0.1% peptone water.The total bacterial count was plated on plate count agar (Difco lab.) The number of colonies formed by incubating for 2 days was expressed as colony forming unit (CFU / g).

[Table 7]

As shown in [Table 7] above, the present invention showed a lower number than the control group as a result of measuring the total bacterial count according to the storage period, and there was no significant difference even after 3 weeks of storage, and the value was less than 1,000 CFU / g. Appeared to be microbiologically relatively stable.

Example 7

The nutritional component of the basil pesto prepared in Example 1 was measured, and the results are shown in [Table 8]. At this time, the control group was used commercially available basil pesto (basil content 33.64wt%-Pesto alla Genovese-pesto di Basilico).

In addition, the general component analysis method was measured as a percentage after measuring moisture, crude ash, crude protein, and crude fat according to the AOAC method (1990), and the carbohydrate was 100 except water, crude protein, crude fat, and crude ash content. .

[Table 8]

As shown in Table 8 above, the higher the crude fat, ash, crude protein of the present invention, the higher the nutritional value of basil pesto of the present invention.

Example 8

Sensory test 1

For the preference of the basil pesto according to Example 1, 30 cooks and 10 cook major students in the luxury hotel in Daegu were directly investigated with samples.

The ratings were 5 points "very good" using a 5-point scale for Pesto's color, granite, viscosity, roasted nutty taste and overall preference. ", 1 mark" really hate "was displayed as the higher the degree from 1 point to 5 points. The palatability test was repeated five times over five days. The results are shown in [Table 9] below.

Table 9

Sensory test 2

Basil pesto according to Example 1 was buried in bread, and tested for flavor (based on 5 points), and the results are shown in Table 10 below.

At this time, the sensory test was performed on a total of 198 men (99 males, 99 females) .The age group was 20s 20s, 30s 20s, 40s 20s, 19s 50s, 94 patients (47.5%), 48 Busan (24.2%), 36 Jeju (18.2%), and 20 Daegu (10.1%). In addition, the gender ratio was 50:50 for each region.

Table 10

As in the sensory test 1, 2, it can be seen that the present invention shows a high score in all items compared to the control group, and particularly shows a relatively high score for the taste. In addition, in the overall flavor, it shows a high score compared to the control group in the age group of 10 to 40, it can be seen that the basil pesto of the present invention in the overall consumer group has excellent quality and taste suitable for Korean taste.

Claims (4)

Basil pesto sauce comprising 20 to 28 wt% of basil, 55 to 65 wt% of garlic oil, 3 to 8 wt% of parmesan cheese, 3 to 8 wt% of pine nuts, 3 to 8 wt% of walnuts, and 1 to 5 wt% of salt.
The method of claim 1,
The garlic oil is a basil pesto sauce characterized in that it comprises 80 ~ 92wt% olive oil, 8 ~ 20wt% garlic.
A basil drying step of washing and drying the basil;
After adding garlic to olive oil, maintaining the 90 ~ 110 ℃ garlic oil generation step of generating a garlic oil from which the moisture of garlic is removed by heating for 15-25 minutes;
A basil treatment step of adding dried basil to garlic oil maintained at 90 to 110 ° C. to stir to produce basil garlic oil;
Walnut and pine nut processing step of roasting walnuts and pine nuts for 90 to 15 seconds while maintaining the 90 ~ 110 ℃ using basil garlic oil;
Basil pesto sauce manufacturing method comprising the; adding a garlic garlic oil to the roasted walnuts and pine nuts, and mixing by sequentially adding salt and parmesan cheese.
The method of claim 3,
The mixing step may include a first mixing step of adding 1 part of basil garlic oil to roasted walnuts and pine nuts and then treating the mixture with a blender about 1 to 2 mm;
After the first mixing step, a second mixing step of adding the remaining basil oil and salt to the blender until the cream becomes creamy;
And a third mixing step of mixing by adding the parmesan cheese after the second mixing step.

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