KR20220058119A - Cup soup comprising (using) Perilla - Google Patents
Cup soup comprising (using) Perilla Download PDFInfo
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- 235000004347 Perilla Nutrition 0.000 title claims abstract description 120
- 241000229722 Perilla <angiosperm> Species 0.000 title claims abstract description 120
- 235000014347 soups Nutrition 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 28
- 235000013351 cheese Nutrition 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
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- 229940012843 omega-3 fatty acid Drugs 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
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- 150000002066 eicosanoids Chemical class 0.000 description 1
- 230000006870 function Effects 0.000 description 1
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- 229960004232 linoleic acid Drugs 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000005186 women's health Effects 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 들깨를 포함하는 컵 스프 및 이의 제조방법에 관한 것이다.The present invention relates to cup soup containing perilla and a method for manufacturing the same.
일반적으로 들깨는 한국, 중국, 일본 등 아시아 여러 나라에서 재배되고 있는 일년생 초본 식물로서, 여러 가지 유용한 성분이 함유되어 있어 의약작물, 유지작물 및 잎채소로 사용되는 것으로 알려져 있다. 들깨의 종실(seed)에는 오메가-3 계열의 지방산인 알파-리놀렌산이 다량 함유되어 있어 두뇌활동 및 고혈압, 알레르기성 질환 등의 성인병을 일으키는 에이코사노이드 합성을 억제하고, 학습능력 향상 및 수명연장 효과 등의 생체 조절 기능이 있는 것으로 알려져 있어 종실자체는 통깨로서 들깨차나 제과용으로 이용되고 있고, 또한, 들깨를 가루로 만들어 각종 음식재료에 사용하거나 종실로부터 추출한 오일은 식용이나 약제 첨가용, 공업용으로 이용되고 있다. 또한, 들깨의 종실은 고소한 냄새를 풍기므로 식품 등에 처리시 식품의 풍미를 높이는 효과가 있다. 따라서, 들깨의 전처리를 통해 들깨의 향기를 더욱 증진시키는 기술 및 상기 기술이 적용된 다양한 식품에 대한 추가적인 연구가 요구되고 있다.In general, perilla is an annual herbaceous plant cultivated in various Asian countries, such as Korea, China, and Japan. Perilla seeds contain a large amount of alpha-linolenic acid, an omega-3 fatty acid, which inhibits brain activity and the synthesis of eicosanoids that cause adult diseases such as high blood pressure and allergic diseases, and improves learning ability and extends lifespan It is known to have bioregulatory functions such as sesame seeds, and the seeds themselves are used for perilla tea or confectionery as sesame seeds. Also, perilla seeds are powdered and used for various food materials, or oil extracted from the seeds is used for food, pharmaceutical addition, and industrial use. is being used In addition, since the seeds of perilla give off a fragrant smell, there is an effect of enhancing the flavor of food when processing food or the like. Therefore, there is a need for additional research on a technology for further enhancing the fragrance of perilla through pretreatment of perilla and various foods to which the technology is applied.
본 발명의 발명자는 들깨의 전처리 과정을 통해 들깨 향을 극대화시키는 방법을 확인한 다음 이를 이용한 들깨 컵 스프를 제조하여 본 발명을 완성하였다.The inventor of the present invention confirmed a method of maximizing the flavor of perilla through the pretreatment process of perilla, and then completed the present invention by manufacturing perilla cup soup using the same.
이에 본 발명은 들깨 컵 스프 제조방법을 제공하는 것을 목적으로 한다.Accordingly, an object of the present invention is to provide a method for manufacturing perilla cup soup.
또한 본 발명은 상기 방법에 의해 제조된 컵 스프를 제공하는 것을 목적으로 한다.Another object of the present invention is to provide a cup soup prepared by the above method.
상기 본 발명의 목적을 달성하기 위해 본 발명은 a) 들깨에 280 내지 300℃의 과열증기를 5 내지 15분 동안 처리하는 단계;In order to achieve the object of the present invention, the present invention comprises the steps of: a) treating perilla with superheated steam at 280 to 300° C. for 5 to 15 minutes;
b) 상기 a)단계에서 과열증기 처리된 들깨를 65 내지 75℃에서 40 내지 50분 동안 열풍건조 시킨 다음 상온에서 식히는 단계;b) drying the perilla treated with superheated steam in step a) with hot air at 65 to 75° C. for 40 to 50 minutes and then cooling it at room temperature;
c) 상기 b)단계에서 식혀진 들깨를 볶는 단계;c) roasting the perilla cooled in step b);
d) 상기 c)단계에서 볶아진 들깨를 탈피시켜 들깨 껍질을 제거하는 단계;d) removing the perilla skins by peeling the perilla roasted in step c);
e) 상기 d)단계에서 탈피된 들깨를 분쇄시켜 들깨 가루를 얻는 단계;및e) pulverizing the perilla peeled in step d) to obtain perilla powder; and
f) 상기 e)단계에서 얻어진 들깨 가루와 스프 및 치즈를 혼합하는 단계를 포함하는, 들깨 컵 스프 제조방법을 제공한다.f) provides a method for preparing perilla cup soup, comprising the step of mixing the perilla powder obtained in step e), soup, and cheese.
본 발명의 일 구현예로, 상기 b)단계는 2 내지 4회 수행될 수 있다.In one embodiment of the present invention, step b) may be performed 2 to 4 times.
본 발명의 일 구현예로,상기 f)단계에서 스프는 양송이 스프, 옥수수 스프 및 크림 스프로 이루어진 군으로부터 선택된 1종일 수 있다.In one embodiment of the present invention, the soup in step f) may be one selected from the group consisting of mushroom soup, corn soup and cream soup.
본 발명의 일 구현예로, 상기 f)단계에서 들깨 가루는 상기 컵 스프 총 중량 대비 5내지 6중량%로 혼합될 수 있다.In one embodiment of the present invention, in step f), perilla powder may be mixed in an amount of 5 to 6% by weight based on the total weight of the cup soup.
또한, 본 발명은 상기 방법에 의해 제조된들깨 컵 스프를 제공한다.In addition, the present invention provides a perilla cup soup prepared by the above method.
본 발명은 들깨 컵 스프 제조방법 및 상기 방법으로 제조된 들깨 컵 스프에 관한 것으로, 본 발명의 들깨 전처리 과정을 거치는 경우 들깨의 향이 극대화되므로 이러한 들깨를 포함하는 컵 스프도 향과 맛이 우수한 특징이 있다.The present invention relates to a method for manufacturing perilla cup soup and a perilla cup soup prepared by the above method, and since the flavor of perilla is maximized when the perilla pretreatment process of the present invention is performed, the cup soup containing perilla also has excellent flavor and taste. there is.
도 1은 본 발명의 방법에 의해 제조된 컵 스프의 실제품 사진이다.1 is a photograph of an actual product of cup soup manufactured by the method of the present invention.
본 발명의 발명자는 들깨의 전처리 과정을 통해 들깨 향을 극대화시키는 방법을 확인한 다음 이를 이용한 들깨 컵 스프를 제조하여 본 발명을 완성하였다.The inventor of the present invention confirmed a method of maximizing the flavor of perilla through the pretreatment process of perilla, and then completed the present invention by manufacturing perilla cup soup using the same.
이에 본 발명은 a) 들깨에 280 내지 300℃의 과열증기를 5 내지 15분 동안 처리하는 단계;Accordingly, the present invention comprises the steps of: a) treating perilla with superheated steam at 280 to 300° C. for 5 to 15 minutes;
b) 상기 a)단계에서 과열증기 처리된 들깨를 65 내지 75℃에서 40 내지 50분 동안 열풍건조 시킨 다음 상온에서 식히는 단계;b) drying the perilla treated with superheated steam in step a) with hot air at 65 to 75° C. for 40 to 50 minutes and then cooling it at room temperature;
c) 상기 b)단계에서 식혀진 들깨를 볶는 단계;c) roasting the perilla cooled in step b);
d) 상기 c)단계에서 볶아진 들깨를 탈피시켜 들깨 껍질을 제거하는 단계;d) removing the perilla skins by peeling the perilla roasted in step c);
e) 상기 d)단계에서 탈피된 들깨를 분쇄시켜 들깨 가루를 얻는 단계;및e) pulverizing the perilla peeled in step d) to obtain perilla powder; and
f) 상기 e)단계에서 얻어진 들깨 가루와 스프,및 치즈를 혼합하는 단계를 포함하는, 들깨 컵 스프 제조방법을 제공한다.f) provides a method for preparing perilla cup soup, comprising the step of mixing the perilla powder and the soup obtained in step e), and cheese.
본 발명에서 상기 들깨는 쌍떡잎식물 통화식물목 꿀풀과의 한해살이풀로, 한방에서는 만성위염, 기침, 위산과다 등에 처방 가능한 것으로 알려져 있고, 민간에서는 감기, 구토, 설사, 피부병, 화상 등의 치료제로 이용한다는 점이 알려져 있다. 최근 들깨는 여성 건강과 미용,혈관 노화 방지(Kim PG, 2007)등 다양한 효능이 밝혀지고 있으며, 유효성분으로 오메가-3계 지방산인 알파-리놀레산이 풍부하다.본 발명에서 들깨는 바람직하게는 충청북도 음성군에서 재배된 것일 수 있으나 이에 제한되는 것은 아니다.In the present invention, the perilla is an annual herb of the dicotyledonous plant Lamiaceae, and it is known that it can be prescribed for chronic gastritis, cough, hyperacidity, etc. in oriental medicine, and is used as a treatment for colds, vomiting, diarrhea, skin diseases, burns, etc. in folklore. is known. Recently, various effects such as women's health and beauty, prevention of vascular aging (Kim PG, 2007) have been revealed, and perilla is rich in alpha-linoleic acid, an omega-3 fatty acid, as an active ingredient. In the present invention, perilla is preferably used in Chungcheongbuk-do It may be cultivated in the negative group, but is not limited thereto.
본 발명에서 상기 a)단계는 들깨에 과열증기를 처리하는 단계로, 본 단계를 통해 들깨의 풋내를 비롯한 이취 제거 및 고소한 향 증진을 달성할 수 있다. 상기 과열증기는 280 내지 300℃의 과열증기를 5 내지 15분 동안 처리하는 것일 수 있고 바람직하게는 290℃의 과열증기를 10분 동안 처리하는 것일 수 있다. 본 발명의 실시예 2에서는 290℃의 과열증기를 10분 동안 처리시 들깨의 향이 가장 우수한 것을 확인하였다.In the present invention, step a) is a step of treating perilla with superheated steam, and through this step, it is possible to achieve removal of odor including the green inside of perilla and enhancement of a fragrant flavor. The superheated steam may be treated with superheated steam at 280 to 300°C for 5 to 15 minutes, and preferably, superheated steam at 290°C for 10 minutes. In Example 2 of the present invention, it was confirmed that the fragrance of perilla was the best when superheated steam at 290° C. was treated for 10 minutes.
본 발명에서 상기 b)단계는 상기 과열증기 처리된 들깨를 열풍건조 시키는 단계로, 본 단계를 통해 들깨의 고소한 향을 더욱 증진시킬 수 있다. 상기 열풍건조는 들깨를 65 내지 75℃에서 40 내지 50분 동안 열풍건조 시킨 다음 상온에서 식히는 단계를 포함할 수 있으며, 바람직하게는 70℃에서 45분 처리된 다음,상온에서 1시간 동안 식히는 단계일 수 있으며, 상기 단계는 수회 처리될 수 있다. 상기 열풍처리 및 상온 식힘은 바람직하게는 2회 내지 4회로 처리할 수 있으며, 더욱 바람직하게는 3회 처리일 수 있다.본 발명의 실시예 2에서는 3회 처리시 들깨의 향이 가장 극대화됨을 확인하였다.In the present invention, step b) is a step of hot air drying the superheated steam-treated perilla, and through this step, the fragrant flavor of perilla can be further enhanced. The hot air drying may include hot air drying the perilla at 65 to 75 ° C for 40 to 50 minutes and then cooling it at room temperature, preferably at 70 ° C for 45 minutes, and then cooling the perilla at room temperature for 1 hour. and this step may be performed several times. The hot air treatment and room temperature cooling may be preferably performed 2 to 4 times, and more preferably 3 times. In Example 2 of the present invention, it was confirmed that the fragrance of perilla was maximized when treated 3 times. .
본 발명에서 상온이란 가열하거나 냉각하지 않은 자연 그대로의 기온을 의미하며 바람직하게는 15 내지 25℃를 의미할 수 있다.In the present invention, room temperature means a natural temperature that is not heated or cooled, and may preferably mean 15 to 25°C.
본 발명에서 상기 c)단계는 들깨를 볶는 단계로,본 단계를 통해 들깨 알맹이를 껍질로부터 이격시키는 한편, 들깨의 고소한 맛을 증대시키고 들깨 특유의 향을 유지할 수 있다.상기 볶는 단계는 230내지 250℃로 약 2 내지 3분간 볶는 단계(1차 볶음 단계) 및 170내지 180℃를 유지하면서 10내지 20분 동안 볶는 단계(2차 볶음 단계)를 포함할 수 있다.In the present invention, step c) is a step of roasting perilla, and through this step, the perilla kernels are separated from the skin, while the nutty taste of perilla can be increased and the unique flavor of perilla can be maintained. The roasting step is 230 to 250 It may include a step of roasting at ℃ for about 2 to 3 minutes (first stir-frying step) and a step of roasting for 10 to 20 minutes while maintaining 170 to 180°C (second stir-frying step).
본 발명에서 상기 d)단계는 들깨를 탈피시켜 들깨 껍질과 알맹이를 분리시키는 단계로, 본 단계를 통해 들깨 가루 제조를 위한 들깨 알맹이 수득이 가능하다. 상기 탈피는 당해 분야에서 통상적으로 이용되는 탈피기를 이용할 수 있으나 이에 제한되는 것은 아니며, 탈피 이후 껍질과 알맹이 분리를 위해 자동선정기 등을 이용할 수 있다.In the present invention, step d) is a step of separating perilla hulls and kernels by peeling perilla, and it is possible to obtain perilla kernels for preparing perilla powder through this step. The peeling may use a peeling machine commonly used in the art, but is not limited thereto, and an automatic selector or the like may be used to separate the shells and kernels after peeling.
본 발명에서 상기 e)단계는 탈피된 들깨를 분쇄시켜 들깨가루를 얻는 단계이다.상기 분쇄는당해 분야에서 통상적으로 사용되는 분쇄기를 이용할 수 있으나 이에 제한되는 것은 아니다.In the present invention, step e) is a step of obtaining perilla powder by pulverizing dehulled perilla. For the pulverization, a pulverizer commonly used in the art may be used, but is not limited thereto.
본 발명에서 상기 f)단계는 얻어진 들깨가루를 이용하여 컵 스프를 제조하는 단계이다. 상기 컵 스프는 들깨 가루와 스프 및 치즈를 혼합한 것일 수 있다.In the present invention, step f) is a step of preparing cup soup using the obtained perilla powder. The cup soup may be a mixture of perilla powder, soup and cheese.
본 발명에서 상기 스프는 양송이 스프, 옥수수 스프 및 크림 스프로 이루어진 군으로부터 선택된 1종일 수 있으나 이에 제한되는 것은 아니다.In the present invention, the soup may be one selected from the group consisting of mushroom soup, corn soup, and cream soup, but is not limited thereto.
본 발명에서 상기 치즈는 모짜렐라 치즈 또는 체다 치즈 일 수 있으나, 이에 제한되는 것은 아니며, 치즈 형태의 제한은 없으나 바람직하게는 가루형태의 치즈분을 이용할 수 있다.In the present invention, the cheese may be mozzarella cheese or cheddar cheese, but is not limited thereto, and there is no limitation in the type of cheese, but preferably powdered cheese powder may be used.
본 발명에서 상기 들깨 가루는 상기 컵 스프 총 중량 대비 5내지 6중량%로 혼합될 수 있으나 이에 제한되는 것은 아니다.In the present invention, the perilla 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.
다른 양태로서 본 발명은 상기 방법을 통해 제조된 들깨 컵 스프를 제공한다.In another aspect, the present invention provides perilla cup soup prepared through the above method.
상충되지 않는 한, 상기 컵 스프 제조방법에 관한 설명은 상기 컵 스프에 동일하게 적용할 수 있다.Unless there is a conflict, the description of the method for preparing the cup soup is equally applicable to the cup soup.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 하기 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.Hereinafter, preferred examples are presented to help the understanding of the present invention. However, the following examples are only provided for easier understanding of the present invention, and the contents of the present invention are not limited by the following examples.
<실시예 1: 재료 준비 및 음성 들깨 가루 제조><Example 1: Preparation of ingredients and preparation of negative perilla powder>
실시예 1-1. 재료 준비Example 1-1. material preparation
들깨는 충청북도 음성군에서 생산된 것 1kg을 구입하였으며, 상기 들깨에서 이물질을 제거한 다음 흐르는 세척수에서 깨끗하게 세척을 수행하였다. 또한, 양송이 스프, 옥수수 스프, 크림 스프, 모짜렐라 치즈분 및 체다 치즈분은 상업적으로 구매하였으며, 기타 본 발명의 재료는 모두 상업적으로 구매 가능하다.1 kg of perilla produced in Eumseong-gun, Chungcheongbuk-do was purchased, and foreign substances were removed from the perilla, and then washed thoroughly in flowing washing water. In addition, mushroom soup, corn soup, cream soup, mozzarella cheese powder and cheddar cheese powder were commercially purchased, and all other ingredients of the present invention are commercially available.
실시예 1-2. 과열증기 처리 단계Example 1-2. Superheated steam treatment stage
과열증기 처리는 과열 수증기 발생장치(QF-5100CB-L-24H, Naomoto Corp., Osaka, Japan)를 이용하였다. 스팀 온도는 250, 290 및 330℃로 달리하여 각각 진행하였으며, 상기 세척된 들깨에 10분동안 처리하였다.For superheated steam treatment, a superheated steam generator (QF-5100CB-L-24H, Naomoto Corp., Osaka, Japan) was used. The steam temperature was changed to 250, 290 and 330°C, respectively, and the washed perilla was treated for 10 minutes.
실시예 1-3. 건조 단계Examples 1-3. drying stage
들깨의 건조처리는 드라이 오븐(HQ-FDO84,156)을 이용하였다. 온도는 각각 50, 70 및 90℃로 하여 상기 다른 조건에서 과열증기 처리된 들깨를 각각 열풍건조 하였으며,건조 시간은 45분으로 수행하였다. 그 다음, 상기 건조된 들깨를 20 내지 22℃에서 1시간 정도 식혔다. 상기 열풍 건조 및 식힘 단계는 1회, 2회, 3회 및 4회 반복 수행하였다.For the drying treatment of perilla, a dry oven (HQ-FDO84,156) was used. The temperature was set to 50, 70 and 90 ℃ respectively, and the superheated steam-treated perilla under the different conditions were dried with hot air, respectively, and the drying time was 45 minutes. Then, the dried perilla was cooled at 20 to 22° C. for about 1 hour. The hot air drying and cooling steps were repeated once, twice, three times and four times.
실시예 1-4. 볶음 단계Examples 1-4. stir-fry step
상기 건조된 들깨를 볶음 솥에 넣고 230내지 250℃로 약 2 내지 3분간 일차적으로 볶았다. 그 다음, 온도를 낮추어 170내지 180℃를 유지하면서 10내지 20분 동안 2차 볶음단계를 수행하였다. 상기 볶음 단계에서는 솥의 뚜껑을 연 상태로 수행하여 들깨의 잔여 수분이 제거될 수 있도록 하였다.The dried perilla was put in a stir-fry pot and roasted primarily at 230 to 250° C. for about 2 to 3 minutes. Then, the second roasting step was performed for 10 to 20 minutes while maintaining the temperature at 170 to 180°C. The roasting step was performed with the lid of the pot open so that residual moisture in perilla could be removed.
실시예 1-5. 탈피 및 분쇄 단계Examples 1-5. Peeling and grinding steps
상기 볶아진 들깨를 상온에서 식힌 다음, 탈피기에 넣고 들깨 껍질과 들깨 알맹이를 분리시켰다. 탈피시 들깨 알맹이가 부서지거나 파쇄되지 않도록 강도를 적절히 조절하였으며, 탈피 후 들깨 알맹이와 껍질을 자동정선기에 넣어 들깨 알맹이만 걸러내었다. 위 정선 과정을 3회 거쳐 들깨 껍질과 알맹이를 완전히 분리하였다.After cooling the roasted perilla at room temperature, it was put in a peeler to separate the perilla husks and perilla kernels. The strength was appropriately adjusted so that the perilla kernels were not crushed or crushed during peeling, and after peeling, the perilla kernels and husks were put in an automatic sorter to filter out only the perilla kernels. After the above selection process 3 times, the husks and kernels of perilla were completely separated.
분리된 들깨 알맹이는 분쇄기에 넣어 들깨 가루를 제조하였다.The separated perilla kernels were put in a grinder to prepare perilla powder.
<실시예 2: 제조 조건에 따른 들깨 가루의 관능평가><Example 2: Sensory evaluation of perilla powder according to manufacturing conditions>
본 발명에 의해 제조된 들깨 가루는 소비자 기호도를 판별할 수 있는 관능검사를 실시하였는데, 이는 훈련 받은 패널 15명을 대상으로,상기 방법에 의해 제조된들깨 가루 향에 대한 기호도에 대하여 5점 평점법(1: 아주 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 아주 좋음)으로 평가하였다(표 1 참조).The perilla powder produced by the present invention was subjected to a sensory test to determine consumer preference, which was a 5-point scoring method for the preference for the fragrance of perilla powder prepared by the above method for 15 trained panelists. (1: very bad, 2: bad, 3: average, 4: good, 5: very good) (see Table 1).
상기 표 1에 나타난 바와 같이 들깨에 290℃가열증기 처리 후 70℃ 열풍건조를 수행한 경우 들깨의 향이 가장 우수한 것으로 나타났다.As shown in Table 1 above, it was found that the fragrance of perilla was the best when hot air drying was performed at 70°C after heating steam at 290°C.
더 나아가, 본 발명자는 290℃가열증기 처리 후 70℃ 열풍건조를 수행하되, 열풍건조 후 상온에서 식히는 단계를 2회 내지 4회 반복함에 따른 들깨의 향 증진 효과를 상기 관능평가와 동일한 방법으로 확인하였다(표 2).Furthermore, the present inventors performed hot air drying at 70° C. after 290° C. steam treatment, but the effect of enhancing the flavor of perilla by repeating the step of cooling at room temperature after hot air drying 2 to 4 times was confirmed by the same method as the sensory evaluation (Table 2).
(열풍건조→상온식힘)number of executions
(Hot air drying → room temperature cooling)
상술한 바와 같이 70℃ 열풍건조 및 상온에서 식히는 과정을 3회 반복한 경우 들깨의 향이 가장 극대화되는 것을 확인하였다.As described above, it was confirmed that the fragrance of perilla was maximized when the process of hot air drying at 70° C. and cooling at room temperature was repeated 3 times.
<실시예 3: 음성 들깨컵 스프 제조><Example 3: Preparation of Eumseong Perilla Cup Soup>
본 발명의 방법에 의해 제조된 들깨 가루(실시예 2에서 가장 높은 점수를 받은 방법으로 제조됨) 55g에 양송이 스프 900g를 넣고 약불에서 약 20분 정도 가열한 다음 모짜렐라 치즈 60g 및 체다치즈 60g을 넣고 5분 정도 더 가열하여 들깨 양송이 컵 스프 약 1000g을 제조하였다. 또한 상기 방법과 동일하게 하되 스프만 옥수수 스프 또는 크림 스프를 이용하여 들깨 옥수수 컵 스프 및 들깨 크림 컵 스프를 제조하였다.Put 900 g of mushroom soup in 55 g of perilla powder (prepared by the method that received the highest score in Example 2) prepared by the method of the present invention, and heat it for about 20 minutes on low heat, and then add 60 g of mozzarella cheese and 60 g of cheddar cheese About 1000 g of perilla mushroom cup soup was prepared by further heating for about 5 minutes. Also, in the same manner as above, perilla corn cup soup and perilla cream cup soup were prepared using only the soup, corn soup or cream soup.
또한 비교예를 위해 상술한 바와 동일한 방법으로 양송이 스프를 제조하되 들깨 가루의 양만 30g 또는 80g으로 변경하여 컵 스프를 제조하였다.In addition, for the comparative example, mushroom soup was prepared in the same manner as described above, but cup soup was prepared by changing only the amount of perilla powder to 30 g or 80 g.
<실시예 4: 음성 들깨컵 스프의 관능평가><Example 4: Sensory evaluation of negative perilla cup soup>
본 발명에 의해 제조된 컵 스프는 소비자 기호도를 판별할 수 있는 관능검사를 실시하였는데, 이는 훈련 받은 패널 15명을 대상으로, 스프의 향및 맛에 대한 기호도 및 종합적 기호도에 대하여 5점 평점법(1: 아주 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 아주 좋음)으로 평가하였다.The cup soup prepared by the present invention was subjected to a sensory test to determine consumer preference, which was based on a five-point rating method ( 1: Very bad, 2: Bad, 3: Average, 4: Good, 5: Very good).
상기 표 3과 같이 들깨 가루가 55g 포함된 경우 가장 좋은 평가를 받았으며 들깨 가루가 30g 첨가된 경우는 들깨의 향이나 맛이 약하다는 의견이 있었고, 들깨 가루가 80g 첨가된 경우 맛은 나쁘지 않았으나 퍽퍽하다는 의견이 있었다.As shown in Table 3, when 55 g of perilla powder was included, it received the best evaluation, and when 30 g of perilla powder was added, there was an opinion that the flavor or taste of perilla was weak. There was an opinion.
Claims (5)
b) 상기 a)단계에서 과열증기 처리된 들깨를 65 내지 75℃에서 40 내지 50분 동안 열풍건조 시킨 다음 상온에서 식히는 단계;
c) 상기 b)단계에서 식혀진 들깨를 볶는 단계;
d) 상기 c)단계에서 볶아진 들깨를 탈피시켜 들깨 껍질을 제거하는 단계;
e) 상기 d)단계에서 탈피된 들깨를 분쇄시켜 들깨 가루를 얻는 단계;
f) 상기 e)단계에서 얻어진 들깨 가루와 스프,및 치즈를 혼합하는 단계를 포함하는, 들깨 컵 스프 제조방법.
a) treating perilla with superheated steam at 280 to 300° C. for 5 to 15 minutes;
b) drying the superheated steam-treated perilla in step a) with hot air at 65 to 75° C. for 40 to 50 minutes and then cooling it at room temperature;
c) roasting the perilla cooled in step b);
d) removing the perilla skins by peeling the roasted perilla in step c);
e) pulverizing the perilla peeled in step d) to obtain perilla powder;
f) A method for preparing perilla cup soup, comprising the step of mixing the perilla powder obtained in step e), the soup, and cheese.
The method according to claim 1, wherein step b) is performed 2 to 4 times.
The method according to claim 1, wherein the soup in step f) is one selected from the group consisting of mushroom soup, corn soup, and cream soup.
The method according to claim 1, wherein in step f), the perilla 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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| KR20220126836A (en) * | 2021-03-09 | 2022-09-19 | 전북대학교산학협력단 | Overcooked rice soup containing Perilla seeds and its manufacturing method |
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