KR20220096486A - The manufacturing method of pasta using perilla seeds - Google Patents

Abstract

The present invention provides a manufacturing method of perilla seed pasta which makes a sauce by using peeled perilla seed powder, mushrooms and soy milk when manufacturing pasta and limitedly uses fettuccine noodles to allow the sauce to permeate the pasta well, that is to allow the sauce to be widely seasoned, thereby making soft and savory tastes and allowing a user to feel a texture and a flavor of a mushroom.

Description

The manufacturing method of pasta using perilla seeds}

The present invention relates to a method for producing perilla pasta, and more particularly, using soymilk, mushrooms and a sauce made from perilla, as well as increasing the consumption and popularization of perilla by using petchini noodles so that the sauce can be widely seasoned. It relates to a manufacturing method of perilla pasta that can be implemented.

With the recent development of westernized restaurant culture in Korea, the market is rapidly growing mainly for Western cuisine, and among them, the consumption of pasta is increasing as the number of Italian family restaurants increases. Accordingly, there is an increasing demand for pasta with high nutritional value, excellent cooking properties and good taste.

Pasta is an Italian noodle dish made by kneading basic ingredients such as flour, eggs, and salt with water. pasta), macaroni, penne, and the like, are classified into short pasta, and are divided into dried pasta and fresh pasta according to a manufacturing method. For dry pasta, it is good to use semolina, which is made by coarsely grinding the beans of durum wheat, which has a high gluten content, for the productivity and quality of pasta. It is common to manufacture In Korea, commercially available dried pasta is mainly used, but in the West and northern Italy, fresh pasta with a soft taste and various colors and shapes and nutrients that can be strengthened by the addition of auxiliary materials is commonly used.

On the other hand, texture characteristics of such pasta products play an important role in consumers' final choice. In typical pasta consuming countries, for example, texture is considered much more important than taste or color. The texture properties can be defined as firmness, cohesiveness and elasticity.

Also, for pasta, you can choose noodles and sauce according to your taste. The taste of pizza and pasta depends on the sauce. Depending on the ingredients in the sauce, it is divided into vegetable, cheese or cream, fish or seafood, and meat sauce.

Therefore, as the consumption of pasta increases, there is a need to satisfy modern people's demands for pasta with good taste and excellent cooking characteristics.

Laid-open Patent Publication No. 10-2020-0107588 (Publication date: September 16, 2020, method for producing jaha-jeot pasta) Laid-open Patent Publication No. 10-2019-0117168 (Publication date: October 16, 2019, method for producing pasta using red pepper oil) Laid-open Patent Publication No. 10-2019-0116720 (Published date: October 15, 2019, method for producing cherry tomato pasta) Laid-open Patent Publication No. 10-2013-0117051 (Publication date: October 25, 2013, method for producing pasta using Jjajang sauce)

An object of the present invention is to provide a method for producing pasta using soy milk, mushrooms, and a sauce made from perilla in order to increase consumption and popularize perilla.

Another object of the present invention is to provide a method for producing perilla pasta using petcini noodles.

The manufacturing method of perilla pasta according to the present invention is a) add olive oil, minced garlic, onion, shiitake mushroom, shiitake mushroom, salt and pepper and stir-fry, then add white wine and further fry, add soy milk and heat Boiling to make a sauce; b) adding salt and pepper to chicken stock and boiling; c) adding boiled petchini noodles to the sauce of step a) and heating it while mixing; d) It is characterized in that it comprises the step of cooking by adding the peeled perilla powder to the petchini noodles that have undergone step c).

The method for producing perilla pasta according to the present invention can increase consumption and popularize perilla, a specialty product of Cheonan and Eumseong, in Korea by adding mushrooms, soymilk and perilla to make the parspa sauce.

In addition, the present invention allows the sauce (a sauce made of mushrooms, soymilk and perilla) to be widely seasoned by preparing pasta using petcini noodles. Of course, consumers can feel the texture and aroma of mushrooms when eating pasta.

1 is a view showing a method of manufacturing perilla pasta using a sauce made of mushrooms, soy milk and perilla according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the detailed description to be described later, one representative embodiment of the present invention will be presented in order to achieve the above-described technical problem. And other embodiments that can be presented as the present invention is replaced by description in the configuration of the present invention.

In the present invention, a sauce is made using peeled (peeled) perilla powder, mushrooms, and soy milk when preparing pasta, so that the sauce can be well absorbed into the pasta, that is, the sauce can be seasoned well. By limiting the use of petcini noodles, we intend to implement a manufacturing method of perilla pasta that gives a soft and savory taste and allows you to feel the texture and aroma of mushrooms.

In Example 1 below, a method for preparing perilla pasta to be implemented in the present invention is specifically presented.

{Example 1}

1 is a view sequentially showing a method of manufacturing perilla pasta using a sauce made of mushrooms, soy milk and perilla according to an embodiment of the present invention. The manufacturing method of perilla pasta according to the present invention consists in the order of material preparation step → soy milk, mushroom sauce production step → chicken stock addition step → perilla, green onion addition step. At this time, it is preferable that the noodle boiling (specifically, petchini noodle boiling) and the adding step are performed between the chicken stock adding step and the perilla adding step.

1. Material preparation stage

In the present invention, ingredients are prepared to make perilla pasta, and soy milk, chicken stock, white wine, salt, pepper, etc. are measured and prepared. Specifically, 200ml of soybean milk, 40g of oyster mushroom, 60g of shiitake, 20g of garlic, 40g of onion, 10g of green onion, 15g of salt, 3g of pepper, 100ml of chicken stock, 60ml of white wine, 130g of petchini noodles (boiled noodles) , 40ml of olive oil, and 15g of peeled perilla powder.

At this time, prepare by chopping garlic coarsely (2×2mm), and preparing onions by cutting them into 2×2mm pieces. Also, prepare by cutting the green onion to a thickness of 1mm, and prepare the mushroom and shiitake mushrooms by removing the pillars and cutting them to about 3mm thick. And it is preferable to prepare petchini noodles by cooking 2/3 of them in boiling water.

2. Soymilk, mushroom sauce manufacturing step

First, put 40ml of olive oil in a frying pan, add 20g of minced garlic and 40g of chopped onion, and fry over low heat for 1 minute.

Then, add 40 g of shiitake mushrooms and 60 g of shiitake mushrooms and stir-fry for 3 minutes, then add 5 g of salt and 1 g of pepper and stir-fry. Then add 60 ml of white wine and stir-fry for 30 seconds. Then, soymilk and mushroom sauce to be implemented in the present invention are made.

3. Step of adding chicken stock

Add 100 ml of chicken stock and bring to a boil. At this time, it is preferable to add 10g of salt and 2g of pepper and boil it.

4. Boiling and adding petchini noodles

In the present invention, petchini noodles were used in order to allow the sauce to permeate the noodles evenly and widely.

Put the petchini noodles in the sauce made through the above three steps, and cook by heating for 3 minutes while mixing.

5. Step of adding perilla and green onion

15 g of peeled perilla powder is added to the petchini noodles that have undergone the above 4 steps, and then cooked for 30 seconds, and then, by adding green onions to it, the perilla pasta to be implemented in the present invention is made.

Perilla pasta made in the above way can have a soft and savory taste by using perilla, and also, because shiitake mushrooms and shiitake mushrooms are added, the texture and flavor of mushrooms can be produced. ) can be done.

Claims (1)

In the manufacturing method of perilla pasta,
a) Add olive oil, minced garlic, onion, shiitake mushroom, shiitake mushroom, salt and pepper and stir-fry, add white wine and stir-fry, add soy milk and heat to boil to make a sauce;
b) adding salt and pepper to chicken stock and boiling;
c) adding boiled petchini noodles to the sauce of step a) and heating it while mixing;
d) A method of producing perilla pasta comprising the step of adding and cooking perilla powder with the skin removed to the petchini noodles that have undergone step c).

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