Chubu Perilla Leaf Oil Pesto Composition and Method for Preparing the Same

Abstract

The present invention relates to a Chubu perilla leaf oil pesto composition and a method for manufacturing the same. The Chubu perilla leaf oil pesto composition of the present invention comprises 20-30% by weight of Chubu perilla leaf flesh, 7-12% by weight of garlic, 3-8% by weight of pine nuts, 7-12% by weight of Grana Padano cheese, 1-5% by weight of lemon juice, 0.01-1% by weight of salt, and the remainder being Chubu perilla leaf oil. According to the present invention, the aroma components of Chubu perilla leaves can be stably incorporated into the oil to suppress the volatilization of the aroma and improve shelf life. Furthermore, by harmonizing the aroma of Chubu perilla leaves, the umami of Grana Padano cheese, the nutty flavor of pine nuts, and the acidity of lemon juice, a high-value-added processed food product of Chubu perilla leaves can be provided that can be familiarly accepted by Western consumers.

Description

Technology Field

[0001] The present invention relates to a pesto composition containing Chubu perilla leaves cultivated in the area of ​​Chubu-myeon, Geumsan-gun, Chungcheongnam-do, South Korea and Chubu perilla leaf oil, and a method for manufacturing the same.

[0002] The present invention relates to a Chubu perilla leaf oil pesto composition and a method for preparing the same, wherein the flavor is enhanced while maintaining the unique aroma of Chubu perilla leaves by preparing a pesto composition using Chubu perilla leaf oil obtained through phase separation after transferring and extracting the leaf flesh of Chubu perilla leaves and the aroma components of garlic into canola oil. Background Technology

[0003] Chubu perilla leaves are perilla leaves produced in the Chubu-myeon area of ​​Geumsan-gun, Chungcheongnam-do, South Korea. The aforementioned Chubu-myeon is a basin-shaped area located near Mt. Seodae and is known to have a cultivation environment with a large diurnal temperature range. Chubu perilla leaves cultivated in this environment are characterized by being larger and thicker compared to other perilla leaves, with the front side being dark green and the back side displaying a vivid purple color. In addition, they are richer in the essential oil component (perilla ketone) that produces the unique aroma of perilla leaves compared to other perilla leaves, and are utilized as an ingredient in various food products due to their excellent flavor and superior shelf life.

[0004] However, perilla leaves are a food ingredient mainly consumed in Korea and some parts of Vietnam, and their utilization overseas is relatively low. There has also been some perception that their distinctive strong aroma may cause aversion among some foreign consumers.

[0005] However, with the recent increase in interest in Korean culture and K-food, the number of foreigners visiting Korea or experiencing Korean food culture is increasing, and awareness and preference for perilla leaves are also gradually rising. Accordingly, there is a need to develop processed food products using Chubu perilla leaves in a form that foreigners can approach more familiarly.

[0006] Meanwhile, pesto is a sauce or seasoning composition generally prepared by mixing basil, olive oil, cheese, nuts, and garlic, and is used in pasta, salads, sandwiches, and various other foods. In particular, pesto is a food form familiar to Western consumers and has the advantage of being able to achieve harmony with various ingredients while preserving the aroma and flavor of specific plants.

[0007] However, most conventional pesto compositions using perilla leaves are made by simply grinding ordinary perilla leaves and mixing them with other ingredients. Consequently, the aromatic components of the perilla leaves can easily evaporate or decrease during the manufacturing and storage process, and there is a problem that the unique flavor of the perilla leaves may deteriorate during long-term storage. Additionally, when a large amount of perilla leaves is added directly, shelf life may be reduced due to moisture within the tissue, and it is difficult to achieve a uniform harmony with oil components, resulting in a problem where the flavor of the product cannot be consistently maintained.

[0008] Accordingly, there is a need to develop a pesto composition based on Chubu perilla leaves with excellent flavor and shelf life, and a method for manufacturing the same. The problem to be solved

[0009] In order to solve the above problems, the present invention provides a Chubu perilla leaf oil pesto composition that can effectively utilize the flavor of Chubu perilla leaves and a method for manufacturing the same.

[0010] The present invention provides a Chubu perilla leaf oil pesto composition and a method for preparing the same, which improves flavor while maintaining the unique flavor of Chubu perilla leaves by using Chubu perilla leaf oil obtained by transferring and extracting the aromatic components of Chubu perilla leaves into oil.

[0011] The present invention provides a Chubu perilla leaf oil pesto composition and a method for manufacturing the same, which stably incorporates the aroma components of Chubu perilla leaves into the oil to suppress the volatilization of the aroma components during manufacturing and storage.

[0012] The present invention provides a Chubu perilla leaf oil pesto composition and a method for manufacturing the same, which can improve shelf life by reducing the effect of moisture contained in Chubu perilla leaves.

[0013] The present invention provides a Chubu perilla leaf oil pesto composition and a method for manufacturing the same, which can increase the utility of Chubu perilla leaves by providing a pesto with a taste and aroma familiar to Western consumers by realizing a fresh and familiar flavor reminiscent of Tzatziki sauce, and contribute to the development of high value-added processed foods using Chubu perilla leaves and the expansion of exports to overseas markets. means of solving the problem

[0014] To achieve the above objective, the Chubu perilla leaf oil pesto composition of the present invention is,

[0015] Chubu perilla leaf flesh 20~30% by weight;

[0016] Garlic 7~12% by weight;

[0017] Pine nuts 3~8% by weight;

[0018] Grana Padano cheese 7~12% by weight;

[0019] Lemon juice 1~5% by weight;

[0020] Salt 0.01~1% by weight; and

[0021] It consists of residual Chubu perilla leaf oil.

[0023] To achieve the above objective, the method for preparing the Chubu perilla leaf oil pesto composition of the present invention comprises:

[0024] A step of obtaining ground Chubu perilla leaf flesh (S1), wherein after washing Chubu perilla leaves, the main vein and lateral veins separable from the leaf flesh portion are removed to recover the leaf flesh portion of the Chubu perilla leaves, and after removing surface moisture remaining on the leaf flesh portion, the leaf flesh portion is ground to obtain ground Chubu perilla leaf flesh having an average particle size of 0.5 mm to 3 mm;

[0025] A step of obtaining crushed garlic (S2) in which raw garlic is crushed to an average particle size of 1 mm to 3 mm to obtain crushed garlic;

[0026] A fragrance component transfer step (S3) in which the above-mentioned ground Chubu perilla leaf pulp and ground garlic are mixed in a weight ratio of 2:1 to 10:1, and 0.1 to 5 parts by weight of bamboo salt and 200 to 1,000 parts by weight of canola oil are added to 100 parts by weight of the total weight of the above-mentioned ground Chubu perilla leaf pulp and ground garlic, and then the fragrance components of the above-mentioned ground Chubu perilla leaf pulp and ground garlic are transferred to the canola oil by stirring with a stirrer for 3 to 10 minutes;

[0027] A low-temperature heating and cooling step (S4) in which the mixture obtained from the fragrance component transfer step (S3) is placed in a heating container, heated and stirred at 40°C to 60°C for 15 to 60 minutes to allow the fragrance components of the ground Chubu perilla leaf pulp and ground garlic to be extracted into canola oil, and then cooled at 15°C to 30°C for 30 to 180 minutes;

[0028] A solid removal step (S5) in which the mixture that has undergone the low-temperature heating and cooling step (S4) above is filtered to remove solids including ground Chubu perilla leaf pulp and ground garlic, and a filtered mixture containing Chubu perilla flavor components and garlic flavor components is obtained;

[0029] A layer separation step (S6) in which the filtered mixture obtained through the solid removal step (S5) is placed in a storage container and left to stand for 12 to 36 hours to obtain a mixture separated into a water layer and an oil layer;

[0030] A step for obtaining Chubu perilla leaf oil (S7) in which the water layer is removed from the mixture that has undergone the above layer separation step (S6) and the oil layer is recovered to obtain Chubu perilla leaf oil;

[0031] A step for preparing ground Chubu perilla leaf meat for pesto (S8), in which ground Chubu perilla leaf meat with an average particle size of 0.5 mm to 3 mm is separately obtained through the same process as the step for obtaining ground Chubu perilla leaf meat (S1) above;

[0032] A pine nut pretreatment step (S9) in which the germ of the pine nuts is removed, roasted at 90℃ to 100℃ for 5 to 10 minutes, and then cooled at room temperature for 10 to 20 minutes to obtain pretreated pine nuts;

[0033] A step for preparing minced garlic for pesto (S10) in which minced garlic with an average particle size of 1 mm to 3 mm is separately obtained through the same process as the minced garlic obtaining step (S2) above;

[0034] A cheese pretreatment step (S11) of grinding Grana Padano cheese to an average particle size of 0.5 mm to 3 mm to obtain pretreated cheese;

[0035] A pesto base preparation step (S12) for obtaining a pesto base by sequentially adding and grinding 40 to 60 parts by weight of ground Chubu perilla leaf flesh for pesto, 8 to 12 parts by weight of pretreated pine nuts, 12 to 25 parts by weight of ground garlic for pesto, and 0.1 to 1 part by weight of salt to 100 parts by weight of Chubu perilla leaf oil obtained through the above Chubu perilla leaf oil obtaining step (S7);

[0036] A cheese mixing step (S13) of mixing 10 to 20 parts by weight of the pretreated cheese with 100 parts by weight of the pesto base obtained through the pesto base manufacturing step (S12) to obtain a cheese-containing pesto base mixture;

[0037] The method comprises a pesto composition preparation step (S14) of preparing a Chubu perilla leaf oil pesto composition by adding 1 to 5 parts by weight of lemon juice to 100 parts by weight of the cheese-containing pesto base mixture obtained through the cheese mixing step (S13), mixing the mixture, filling it into a storage container, and applying Chubu perilla leaf oil to the top to block contact with external air. Effects of the invention

[0038] The present invention has the effect of effectively realizing the unique aroma and flavor of Chubu perilla leaves by transferring and extracting the aroma components of Chubu perilla leaves into Chubu perilla leaf oil and then applying it to a pesto composition.

[0039] The present invention has the effect of stably containing the aroma components of Chubu perilla leaves in Chubu perilla leaf oil, thereby suppressing the volatilization of aroma components during manufacturing and storage, reducing the influence of moisture contained in the perilla leaf tissue, improving shelf life, and minimizing the deterioration of flavor even during long-term storage.

[0040] The present invention has the effect of providing a pesto composition in which the aroma of Chubu perilla leaves and the flavor of garlic are harmoniously realized by utilizing Chubu perilla leaf oil extracted from the leaf flesh of Chubu perilla leaves and the aroma components of garlic at low temperature.

[0041] The present invention has the effect of complementing the flavor of Chubu perilla leaves and further enhancing the flavor by utilizing fine powder of Chubu perilla flowers and Chubu perilla seeds in a bud or semi-bloomed state before full bloom.

[0042] The present invention provides a fresh and smooth flavor profile by harmonizing the aroma of Chubu perilla leaves, the umami of Grana Padano cheese, the nutty flavor of pine nuts, and the acidity of lemon juice, along with the flavor of a typical herb pesto. Accordingly, the Chubu perilla leaf oil pesto composition according to the present invention can provide some consumers with a fresh and exotic flavor reminiscent of Tzatziki sauce, and has the advantage of being familiarly accepted by Western consumers as well. Brief explanation of the drawing

[0043] FIG. 1 is a flowchart of the method for manufacturing Chubu perilla leaf oil according to the present invention. FIG. 2 is a flowchart of the method for preparing the Chubu perilla leaf oil pesto composition of the present invention. Figure 3 is a diagram showing the composition of the Chubu perilla leaf oil pesto composition of the present invention. FIG. 4 is a conceptual diagram of the manufacturing process for Chubu perilla leaf oil according to the present invention. Specific details for implementing the invention

[0044] Prior to the description of the present invention, the following specific structural or functional descriptions are provided merely for the purpose of illustrating embodiments according to the concept of the present invention. Embodiments according to the concept of the present invention may be implemented in various forms and should not be interpreted as being limited to the embodiments described herein.

[0045] In addition, since embodiments according to the concept of the present invention may be subject to various modifications and may take various forms, specific embodiments are to be described in detail in this specification. However, this is not intended to limit the embodiments according to the concept of the present invention to specific disclosed forms, and it should be understood that they include all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention.

[0047] The present invention relates to a Chubu perilla leaf oil pesto composition and a method for manufacturing the same.

[0049] In the present invention, "Chubu perilla leaves" refers to perilla leaves produced in the area of ​​Chubu-myeon, Geumsan-gun, Chungcheongnam-do, South Korea. The above-mentioned Chubu-myeon is a basin-shaped topography located near Mt. Seodae and is known to have a cultivation environment with a large diurnal temperature range. Chubu perilla leaves cultivated in this environment are characterized by having larger and thicker leaves compared to other perilla leaves, with the front side being dark green and the back side displaying a vivid purple color. In addition, the essential oil component (perilla ketone) that produces the unique aroma of perilla leaves is abundant compared to other perilla leaves, resulting in not only excellent flavor but also superior shelf life.

[0050] In addition, due to the abundant essential oil component (perilla ketone) and the thick, dense leaf tissue characteristics of Chubu perilla leaves, it is easy to harmonize with the savory flavor of Grana Padano cheese (400) and the refreshing acidity of lemon juice (500). Accordingly, it is advantageous to create a fresh and exotic flavor reminiscent of Tzatziki sauce while maintaining the flavor of a typical herb pesto, and has the advantage of being more familiarly accepted by Western consumers.

[0052] First, the composition of Chubu perilla leaf oil pesto will be explained.

[0054] The Chubu perilla leaf oil pesto composition of the present invention consists of Chubu perilla leaf meat composition (100), garlic (200), pine nuts (300), Grana Padano cheese (400), lemon juice (500), salt (600), and Chubu perilla leaf oil (700).

[0056] Specifically, the Chubu perilla leaf oil pesto composition of the present invention comprises 20-30% by weight of Chubu perilla leaf meat composition (100), 7-12% by weight of garlic (200), 3-8% by weight of pine nuts (300), 7-12% by weight of Grana Padano cheese (400), 1-5% by weight of lemon juice (500), 0.01-1% by weight of salt (600), and the remainder being Chubu perilla leaf oil (700).

[0058] First, the Chubu perilla leaf meat composition (100) of the present invention will be described.

[0059] The above Chubu perilla leaf flesh composition (100) may be composed of Chubu perilla leaf flesh (110), Chubu perilla flower (120) and / or Chubu perilla seed (130).

[0061] The above Chubu perilla leaf flesh composition (100) may be a mixture comprising, for every 100 parts by weight of ground Chubu perilla leaf flesh, 1 to 10 parts by weight of ground Chubu perilla flower; and 1 to 10 parts by weight of fine Chubu perilla seed powder.

[0062] The above-mentioned Chubu perilla leaf leaf tissue (110) refers to the leaf tissue portion of a Chubu perilla leaf from which the main vein and lateral veins have been removed. In this invention, the 'main vein' refers to a central stem-shaped leaf vein that crosses the center of the leaf connected to the leaf stalk, and the 'lateral vein' refers to a stem-shaped leaf vein that is connected to the main vein and extends in the left and right directions. Additionally, in this invention, the 'leaf tissue' refers to the remaining soft tissue portion of the leaf excluding the main vein and lateral veins.

[0063] The present invention is characterized by utilizing only the leaf flesh portion of Chubu perilla leaves. Generally, the main veins and lateral veins have a higher fiber content and tougher texture compared to the leaf flesh, which can result in coarse particles when making pesto and makes it difficult to achieve a uniform texture.

[0064] In particular, the present invention aims to create a fresh and exotic flavor reminiscent of Tzatziki sauce, which can be familiarly accepted by Western consumers. Tzatziki sauce is generally characterized by having a soft and uniform texture. Therefore, if rough fibrous tissues such as the main veins and lateral veins of Chubu perilla leaves are included, it may be difficult to achieve a soft texture similar to Tzatziki sauce, and there is a risk of causing an unfamiliar texture in the mouth. Accordingly, the present invention utilizes only the leaf flesh portion with the main veins and lateral veins removed to achieve a soft and uniform texture, and it is desirable to achieve a fresh and familiar flavor reminiscent of Tzatziki sauce through harmony with Grana Padano cheese (400) and lemon juice (500).

[0065] In addition, the main veins and lateral veins tend to retain moisture within the tissue more easily than the leaf flesh, which can cause a decrease in the flavor and shelf life of the pesto composition and may also cause sour and musty odors. Furthermore, since their different flavor characteristics can reduce the uniformity of the flavor of the final pesto composition, it is desirable to remove them.

[0066] The above Chubu perilla leaf flesh (110) is characterized by being obtained by washing the Chubu perilla leaf, removing the main vein and lateral vein that can be separated from the flesh portion to recover the flesh portion of the Chubu perilla leaf, removing the surface moisture remaining on the flesh portion, and then grinding the flesh portion to an average particle size of 0.5 mm to 3 mm.

[0068] The above Chubu perilla flower (120) refers to a flower that blooms from a Chubu perilla leaf. The above Chubu perilla flower (120) is rich in antioxidant and anti-inflammatory substances such as rosmarinic acid and luteolin, and contains a large amount of essential oil components that produce a unique aroma such as perilla aldehyde, phytol, and linoleic acid, while also having a subtle and soft scent. The above Chubu perilla flower (120) can not only harmonize with the unique flavor components of perilla leaves, but when added to a pesto composition, it can complement the unique aroma of Chubu perilla leaves and enhance the depth of flavor.

[0069] It is preferable to use only the flowers in the pre-fully bloomed bud or semi-bloomed state among the flowers that bloomed from the Chubu perilla leaves as the above Chubu perilla flower (120). At this time, the semi-bloomed state means a state in which part of the flower bud has opened and the internal tissue of the flower has begun to be exposed to the outside, but has not bloomed to the extent that the entire interior is fully exposed. The Chubu perilla flower in the pre-fully bloomed bud or semi-bloomed state has a softer tissue and is richer in flavor components compared to the fully bloomed flower, so it is advantageous for enhancing the flavor of the pesto composition while harmonizing with the unique aroma of the Chubu perilla leaves. On the other hand, the fully bloomed Chubu perilla flower (120) may have its flavor components reduced or changed during the blooming process, and its tissue may become relatively tough, so there is a concern that the flavor and texture may be degraded when applied to the pesto composition.

[0070] In addition, it is preferable to use only the flower portion of the above-mentioned Chubu perilla flower (120) with the flower stalk removed. This is because the flower stalk has a higher fiber content and tougher tissue compared to the flower portion, which can result in coarse particles when ground, making it disadvantageous for achieving a soft texture in the pesto composition. Furthermore, the flower stalk has a relatively lower content of flavor components compared to the flower portion, which may make it difficult to fully express the unique flavor of the Chubu perilla flower and may reduce the uniformity of flavor in the final pesto composition. Therefore, in the present invention, it is preferable to improve the texture, flavor, and palatability of the pesto composition by using only the flower portion with the flower stalk removed.

[0071] The above Chubu perilla flower (120) is used after removing the flower stalk from the Chubu perilla flower in the bud or semi-blooming state before full bloom, and then grinding it to an average particle size of 0.5 mm to 3 mm.

[0073] The above Chubu perilla seed (130) refers to a seed formed after a flower bloomed from a Chubu perilla leaf is fertilized. The above Chubu perilla seed (130) is derived from the same plant body as the Chubu perilla leaf and contains a large amount of α-linolenic acid, furan compounds, aldehyde compounds, and ketone compounds, and may contain unique flavor components and oil components.

[0074] The above Chubu perilla seeds (130) exhibit a relatively nutty aroma compared to the above Chubu perilla leaves and can provide a flavor with a longer lasting aroma compared to the above Chubu perilla flowers. Accordingly, the above Chubu perilla seeds (130) can play a role in improving the balance of the overall aroma while complementing the strong aroma of the Chubu perilla leaves and the bright aroma of the Chubu perilla flowers.

[0075] It is preferable that the above Chubu perilla seeds (130) be ground into a fine powder with an average particle size of 0.01 mm to 0.5 mm to remove the characteristic rough texture. This is because it is possible to achieve a soft texture of the pesto composition by minimizing the foreign sensation caused by the particle size while maintaining the nutty flavor and flavor components of the Chubu perilla seeds. In addition, the Chubu perilla seeds (130) in the form of a fine powder can be uniformly dispersed within the pesto composition, which is advantageous for achieving a rich flavor that harmonizes with Chubu perilla leaves and Chubu perilla flowers.

[0077] Garlic (200) of the present invention will be described.

[0078] The above garlic (200) refers to the bulb of a plant belonging to the Liliaceae family, has a unique aroma and flavor, and can be used as a raw material for various foods.

[0079] The above garlic (200) may contain sulfur-containing flavor components such as allicin, diallyl sulfide, and ajoene, and accordingly may exhibit a unique aroma and flavor.

[0080] The above garlic (200) can be used as a component to impart flavor to the Chubu perilla leaf oil pesto composition and can contribute to realizing a deeper and richer flavor by harmonizing with the aroma of Chubu perilla leaves.

[0081] In addition, the garlic (200) can be used together with Chubu perilla leaf oil, pine nuts, and Grana Padano cheese to harmoniously combine the flavors of each ingredient and contribute to improving the palatability of the final pesto composition.

[0082] The garlic (200) is preferably used in the form of crushed garlic obtained by crushing raw garlic to an average particle size of 1 mm to 3 mm. This is to ensure that the flavor components of the garlic are effectively expressed while also being uniformly dispersed within the pesto composition.

[0084] The pine nuts (300) of the present invention will be described.

[0085] The above pine nuts (300) refer to the seeds of the pine tree (Pinus koraiensis), which have a unique nutty aroma and soft flavor and can be used as a raw material for various foods.

[0086] Pine nuts (300) contain a rich amount of high-quality unsaturated fatty acids such as omega-3 and omega-6, which can produce a soft and nutty flavor and harmonize with the unique aroma of Chubu perilla leaves, contributing to improving the palatability of the pesto composition.

[0087] The above pine nuts (300) can impart a soft texture and viscosity to the pesto composition and can contribute to creating a deeper and richer flavor when used with Chubu perilla leaf oil, garlic, and Grana Padano cheese.

[0088] It is preferable to use the above pine nuts (300) after removing the germ. This is because the germ of the pine nuts produces a bitter and astringent taste, so it must be removed to achieve the unique nutty and clean flavor of the pine nuts.

[0089] It is preferable that the above pine nuts (300) be used in a pre-treated state by removing the germ, roasting them at 90°C to 100°C for 5 to 10 minutes, and then cooling them at room temperature for 10 to 20 minutes. Through the roasting process, the nutty aroma characteristic of pine nuts can be enhanced, and the flavor of the Chubu perilla leaf oil pesto composition can be improved.

[0090] The above pine nuts (300) can be used after undergoing a grinding process following pretreatment, which improves the mixability with other raw materials and allows them to be uniformly dispersed within the pesto composition.

[0092] The Grana Padano cheese (400) of the present invention will be described.

[0093] The above Grana Padano cheese (400) refers to Grana Padano cheese originating from the Po River basin in northern Italy, and is a semi-skimmed hard cheese that is manufactured after partially skimming milk and aged for at least 9 months. The above Grana Padano cheese (400) is characterized by having a savory flavor and rich umami taste, while having less excessive fat and irritating odor, as it is aged for a long period using partially skimmed milk as a raw material. Accordingly, the above Grana Padano cheese (400) can impart umami and savory flavor without excessively masking the unique aroma of Chubu perilla leaves, which is advantageous for improving the flavor balance of the Chubu perilla leaf oil pesto composition.

[0094] The Grana Padano cheese (400) mentioned above can be used together with Chubu perilla leaf oil, garlic, and pine nuts to harmoniously combine the aroma and flavor of each ingredient, and can impart a soft and rich taste to the final pesto composition. In addition, it can soften the strong aroma of Chubu perilla leaves while imparting the unique umami taste of cheese, thereby contributing to making it more familiar for consumers who are not accustomed to Chubu perilla leaves to consume it.

[0095] In addition, the Grana Padano cheese (400) can harmonize with the acidity of the lemon juice (500) to form a refreshing yet soft dairy flavor, and thus helps to create a fresh and exotic flavor reminiscent of Tzatziki sauce along with the flavor of regular herb pesto.

[0096] It is preferable that the above Grana Padano cheese (400) be used in a pre-treated state by grinding it to an average particle size of 0.5 mm to 3 mm. This is to improve mixability with other ingredients and to allow it to be uniformly dispersed within the pesto composition.

[0098] The lemon juice (500) of the present invention will be described.

[0099] The lemon juice (500) above refers to juice obtained from the fruit of a lemon (Citrus limon). The lemon juice (500) can play a role in balancing the flavors derived from Chubu perilla leaf oil, garlic, pine nuts, and Grana Padano cheese by imparting a refreshing acidity to the Chubu perilla leaf oil pesto composition.

[0100] In addition, the lemon juice (500) can bring out the unique aroma of Chubu perilla leaves more refreshingly and alleviate the excessive sensation of the strong flavor derived from garlic and cheese. Accordingly, the lemon juice (500) can contribute to improving the palatability of the Chubu perilla leaf oil pesto composition and achieving a more harmonious flavor.

[0101] In addition, the lemon juice (500) can stabilize the overall flavor of the Chubu perilla leaf oil pesto composition by its acidic components and can contribute to reducing flavor changes that may occur during storage.

[0102] In addition, when the lemon juice (500) is used with the Grana Padano cheese (400), the refreshing acidity and soft dairy flavor harmonize, creating a flavor distinct from ordinary herb pesto. Accordingly, the lemon juice (500) can contribute to forming a fresh and exotic flavor reminiscent of Tzatziki sauce, and impart flavor characteristics that are more familiar to Western consumers.

[0104] The lemon juice (500) may be a lemon juice complex composition containing lemon juice. Specifically, the lemon juice complex composition may further include 1 to 20 parts by weight of yuzu extract and 0.1 to 10 parts by weight of fermented Chubu perilla flower extract per 100 parts by weight of lemon juice.

[0105] The above yuzu extract refers to an extract obtained from the fruit of Citrus junos, and can be obtained by adding water, ethanol, or a mixed solvent thereof to the yuzu pulp, yuzu peel, or a mixture thereof and then extracting. It may contain aromatic components such as limonene, citral, and γ-terpinene.

[0106] As one example, the yuzu extract may be obtained by cutting washed yuzu, adding 100 to 500 parts by weight of purified water to 100 parts by weight of yuzu, extracting at 40°C to 90°C for 1 to 24 hours, and then filtering.

[0107] As another embodiment, the yuzu extract may be obtained by adding 100 to 500 parts by weight of a 10 to 90% by weight aqueous ethanol solution to 100 parts by weight of yuzu, extracting at 20°C to 80°C for 1 to 48 hours, and then filtering and concentrating.

[0108] The above yuzu extract may contain aromatic components such as limonene, citral, and γ-terpinene, and accordingly, it can provide a fresh and refreshing citrus scent while complementing the acidity of lemon juice. In addition, the above yuzu extract can contribute to realizing a fresher and richer flavor by harmonizing with the unique scent of Chubu perilla leaves.

[0110] The above-mentioned Chubu perilla flower fermentation liquid refers to a fermentation liquid obtained by fermenting Chubu perilla flowers in a bud or semi-bloomed state prior to full bloom.

[0111] In one embodiment, the Chubu perilla flower fermentation liquid can be prepared by adding purified water to Chubu perilla flowers from which the flower stalks have been removed, and then inoculating with lactic acid bacteria, yeast, or a combination thereof to ferment them.

[0112] Specifically, the above-mentioned Chubu perilla flower fermentation liquid can be obtained by adding 50 to 500 parts by weight of purified water to 100 parts by weight of Chubu perilla flowers with the flower stalks removed, inoculating with lactic acid bacteria and / or yeast, and fermenting at 15°C to 40°C for 12 to 240 hours.

[0113] As another embodiment, the Chubu perilla flower fermentation liquid may be prepared by adding sugars to Chubu perilla flowers from which the flower stalks have been removed, and then performing natural fermentation or microbial fermentation. At this time, the sugars may include one or more of sucrose, glucose, fructose, oligosaccharides, honey, or a combination thereof.

[0114] The above-mentioned Chubu perilla flower fermentation liquid can express the unique aroma of Chubu perilla flowers more softly and richly through organic acids, amino acids, and flavor components generated during the fermentation process. In addition, the above-mentioned Chubu perilla flower fermentation liquid can impart a floral scent while harmonizing with the unique aroma of Chubu perilla leaves, thereby contributing to realizing a more three-dimensional and complex flavor of the Chubu perilla leaf oil pesto composition.

[0115] In particular, when the above-mentioned Chubu perilla flower fermented liquid is used together with lemon juice and yuzu extract, it creates a harmonious blend of refreshing acidity, citrus scent, and floral scent, which can produce a flavor distinct from ordinary herb pesto and contribute to enhancing a fresh and exotic flavor reminiscent of Tzatziki sauce.

[0117] The salt (600) of the present invention will be described.

[0118] The above salt (600) can be used as a component to impart a salty taste to the Chubu perilla leaf oil pesto composition. The above salt (600) can play a role in harmoniously connecting the flavors of each ingredient derived from Chubu perilla leaves, garlic, pine nuts, Grana Padano cheese, and lemon juice, and improving the balance of the overall flavor.

[0119] In addition, the salt (600) can contribute to more clearly expressing the unique aroma of Chubu perilla leaves and enhancing the nutty flavor of pine nuts and the umami of Grana Padano cheese. Accordingly, the salt (600) can contribute to improving the palatability of the Chubu perilla leaf oil pesto composition and realizing a richer flavor.

[0120] The above salt (600) may include one or more of refined salt, sun-dried salt, roasted salt, rock salt, bamboo salt, Fleur de Sel, Kosher salt, and combinations thereof.

[0121] In particular, it is preferable that the above salt (600) includes bamboo salt. Bamboo salt is a salt produced by filling bamboo with sun-dried salt and then repeatedly firing it at a high temperature. Compared to ordinary refined salt, it can provide a milder salty taste and is advantageous for enhancing flavor by harmonizing with the unique aroma of Chubu perilla leaves.

[0122] Additionally, the salt (600) may include Fleur de Sel, Kosher Salt, or sea salt, and such salt can provide a relatively mild salty taste and mineral flavor, which is advantageous for enhancing the flavor of the Chubu perilla leaf oil pesto composition.

[0123] The above salt (600) is preferably included in an amount of 0.01% to 1% by weight, and more preferably in an amount of 0.05% to 0.5% by weight. This is to prevent the unique aroma and flavor of Chubu perilla leaves from being degraded due to excessive saltiness, while still providing an appropriate seasoning effect.

[0125] The Chubu perilla leaf oil (700) of the present invention will be described.

[0126] The above Chubu perilla leaf oil (700) refers to an oil obtained after transferring and extracting the aromatic components of Chubu perilla leaves into oil, and is a key component of the Chubu perilla leaf oil pesto composition of the present invention.

[0127] Generally, perilla leaves contain abundant aromatic components, but there is a concern that the aromatic components may decrease or deteriorate during long-term storage due to the presence of moisture within the leaf tissue. Accordingly, in the present invention, the aromatic components of Chubu perilla leaves are transferred and extracted into oil and utilized in the form of Chubu perilla leaf oil (700), thereby allowing the unique aroma and flavor of Chubu perilla leaves to be maintained more stably.

[0128] The above Chubu perilla leaf oil (700) can be obtained by mixing crushed Chubu perilla leaf pulp and crushed garlic in canola oil and stirring to transfer the fragrance components, then extracting the fragrance components into oil through low-temperature heating, and then undergoing a process of removing solids and separating layers.

[0129] In particular, the above Chubu perilla leaf oil (700) contains the fragrance components contained in the crushed Chubu perilla leaf flesh and the fragrance components contained in the crushed garlic in a state dissolved in canola oil, so the unique fragrance of Chubu perilla leaves can be expressed more gently and stably.

[0130] In addition, the above Chubu perilla leaf oil (700) can serve as a base for forming the flavor of the pesto composition and can serve to harmoniously combine the aroma of Chubu perilla leaves, the flavor of garlic, the nutty aroma of pine nuts, and the umami of Grana Padano cheese.

[0131] In addition, the above-mentioned Chubu perilla leaf oil (700) can contribute to improving the viscosity of the pesto composition and the mixing properties between the raw materials, and by applying it to the top after filling in the storage container, it can block contact with the outside air, thereby suppressing the volatilization of the fragrance components and improving shelf life.

[0132] The above Chubu perilla leaf oil (700) can serve as a key component that enables the flavor of pesto, which is familiar to Western consumers, while maintaining the unique aroma of Chubu perilla leaves.

[0134] The Chubu perilla leaf oil (700) of the present invention is manufactured in the following way.

[0135] A step of obtaining ground Chubu perilla leaf flesh (S1), wherein after washing Chubu perilla leaves, the main vein and lateral veins separable from the leaf flesh portion are removed to recover the leaf flesh portion of the fresh Chubu perilla leaves, and after removing surface moisture remaining on the leaf flesh portion, the leaf flesh portion is ground to obtain ground Chubu perilla leaf flesh having an average particle size of 0.5 mm to 3 mm;

[0136] A step of obtaining crushed garlic (S2) in which raw garlic is crushed to an average particle size of 1 mm to 3 mm to obtain crushed garlic;

[0137] A fragrance component transfer step (S3) in which the above-mentioned ground Chubu perilla leaf pulp and ground garlic are mixed in a weight ratio of 2:1 to 10:1, and 0.1 to 5 parts by weight of bamboo salt and 200 to 1,000 parts by weight of canola oil are added to 100 parts by weight of the total weight of the above-mentioned ground Chubu perilla leaf pulp and ground garlic, and then the fragrance components of the above-mentioned ground Chubu perilla leaf pulp and ground garlic are transferred to the canola oil by stirring with a stirrer for 3 to 10 minutes;

[0138] A low-temperature heating and cooling step (S4) in which the mixture obtained from the fragrance component transfer step (S3) is placed in a heating container, heated and stirred at 40°C to 60°C for 15 to 60 minutes to allow the fragrance components of the ground Chubu perilla leaf pulp and ground garlic to be extracted into canola oil, and then cooled at 15°C to 30°C for 30 to 180 minutes;

[0139] A solid removal step (S5) in which the mixture that has undergone the low-temperature heating and cooling step (S4) above is filtered to remove solids including ground Chubu perilla leaf pulp and ground garlic, and a filtered mixture containing Chubu perilla flavor components and garlic flavor components is obtained;

[0140] A layer separation step (S6) in which the filtered mixture obtained through the solid removal step (S5) is placed in a storage container and left to stand for 12 to 36 hours to obtain a mixture separated into a water layer and an oil layer;

[0141] It is manufactured by including a step of obtaining Chubu perilla leaf oil (S7), which removes the water layer from the mixture that has undergone the above layer separation step (S6) and recovers the oil layer to obtain Chubu perilla leaf oil.

[0143] The Chubu perilla leaf oil pesto composition of the present invention is prepared in the following manner.

[0144] A step of obtaining ground Chubu perilla leaf flesh (S1), wherein after washing Chubu perilla leaves, the main vein and lateral veins are removed to recover the leaf flesh portion of the Chubu perilla leaves, and after removing surface moisture remaining on the leaf flesh portion, the leaf flesh portion is ground to obtain ground Chubu perilla leaf flesh having an average particle size of 0.5 mm to 3 mm;

[0145] A step of obtaining crushed garlic (S2) in which raw garlic is crushed to an average particle size of 1 mm to 3 mm to obtain crushed garlic;

[0146] A fragrance component transfer step (S3) in which the above-mentioned ground Chubu perilla leaf pulp and ground garlic are mixed in a weight ratio of 2:1 to 10:1, and 0.1 to 5 parts by weight of bamboo salt and 200 to 1,000 parts by weight of canola oil are added to 100 parts by weight of the total weight of the above-mentioned ground Chubu perilla leaf pulp and ground garlic, and then the fragrance components of the above-mentioned ground Chubu perilla leaf pulp and ground garlic are transferred to the canola oil by stirring with a stirrer for 3 to 10 minutes;

[0147] A low-temperature heating and cooling step (S4) in which the mixture obtained from the fragrance component transfer step (S3) is placed in a heating container, heated and stirred at 40°C to 60°C for 15 to 60 minutes to allow the fragrance components of the ground Chubu perilla leaf pulp and ground garlic to be extracted into canola oil, and then cooled at 15°C to 30°C for 30 to 180 minutes;

[0148] A solid removal step (S5) in which the mixture that has undergone the low-temperature heating and cooling step (S4) above is filtered to remove solids including ground Chubu perilla leaf pulp and ground garlic, and a filtered mixture containing Chubu perilla flavor components and garlic flavor components is obtained;

[0149] A layer separation step (S6) in which the filtered mixture obtained through the solid removal step (S5) is placed in a storage container and left to stand for 12 to 36 hours to obtain a mixture separated into a water layer and an oil layer;

[0150] A step for obtaining Chubu perilla leaf oil (S7) in which the water layer is removed from the mixture that has undergone the above layer separation step (S6) and the oil layer is recovered to obtain Chubu perilla leaf oil;

[0151] A step for preparing ground Chubu perilla leaf meat for pesto (S8), in which ground Chubu perilla leaf meat with an average particle size of 0.5 mm to 3 mm is separately obtained through the same process as the step for obtaining ground Chubu perilla leaf meat (S1) above;

[0152] A pine nut pretreatment step (S9) in which the germ of the pine nuts is removed, roasted at 90℃ to 100℃ for 5 to 10 minutes, and then cooled at room temperature for 10 to 20 minutes to obtain pretreated pine nuts;

[0153] A step for preparing minced garlic for pesto (S10) in which minced garlic with an average particle size of 1 mm to 3 mm is separately obtained through the same process as the minced garlic obtaining step (S2) above;

[0154] A cheese pretreatment step (S11) of grinding Grana Padano cheese to an average particle size of 0.5 mm to 3 mm to obtain pretreated cheese;

[0155] A pesto base preparation step (S12) for obtaining a pesto base by sequentially adding and grinding 40 to 60 parts by weight of ground Chubu perilla leaf flesh for pesto, 8 to 12 parts by weight of pretreated pine nuts, 12 to 25 parts by weight of ground garlic for pesto, and 0.1 to 1 part by weight of salt to 100 parts by weight of Chubu perilla leaf oil obtained through the above Chubu perilla leaf oil obtaining step (S7);

[0156] A cheese mixing step (S13) of mixing 10 to 20 parts by weight of the pretreated cheese with 100 parts by weight of the pesto base obtained through the pesto base manufacturing step (S12) to obtain a cheese-containing pesto base mixture;

[0157] The pesto composition is prepared by including a step (S14) of preparing a pesto composition by adding 1 to 5 parts by weight of lemon juice to 100 parts by weight of the cheese-containing pesto base mixture obtained through the cheese mixing step (S13), mixing, filling into a storage container, and applying Chubu perilla leaf oil to the top to block contact with external air.

[0159] The Chubu perilla leaf oil pesto composition of the present invention may be characterized by being prepared according to the above manufacturing method.

[0161] Example 1. Example of preparation of Chubu perilla leaf oil pesto composition

[0162] After washing the Chubu perilla leaves, the main vein and lateral veins were removed to recover the leaf flesh, and the surface moisture remaining on the leaf flesh was removed. Subsequently, the leaf flesh was ground to obtain ground Chubu perilla leaf flesh.

[0163] In addition, raw garlic was crushed to obtain crushed garlic.

[0164] After mixing 500 g of ground Chubu perilla leaf pulp and 200 g of ground garlic, 3 g of bamboo salt and 1,000 mL of canola oil were added. Subsequently, the mixture was stirred using a stirrer for 5 minutes to transfer the aromatic components of the Chubu perilla leaves and garlic into the canola oil.

[0165] The above mixture was placed in a heating vessel and stirred while heating at 50°C for 30 minutes. Afterwards, the mixture was cooled to room temperature.

[0166] The above cooled mixture was filtered to remove solids, and then the filtered mixture was obtained.

[0167] The above filtered mixture was placed in a storage container and left to stand for 24 hours to separate into a water layer and an oil layer.

[0168] Afterwards, the moisture layer was removed and the oil layer was recovered to obtain Chubu perilla leaf oil.

[0169] Meanwhile, after washing the Chubu perilla leaves, the main vein and lateral veins were removed to recover the leaf flesh, and the leaf flesh was ground to separately prepare 500 g of ground Chubu perilla leaf flesh for pesto.

[0170] In addition, 100 g of pre-treated pine nuts were prepared by removing the germ of the pine nuts, roasting them at 95°C for 7 minutes, and cooling them at room temperature for 15 minutes.

[0171] In addition, 200 g of minced garlic for pesto was prepared by crushing raw garlic.

[0172] In addition, 200 g of pre-treated cheese was prepared by grinding Grana Padano cheese.

[0173] 500 g of ground Chubu perilla leaf meat for pesto was added to 1,000 mL of the above Chubu perilla leaf oil and ground, and then 100 g of the above pretreated pine nuts, 200 g of the above ground garlic for pesto, and 3 g of salt were sequentially added while grinding to obtain a pesto base.

[0174] Subsequently, 200 g of the pretreated Grana Padano cheese was mixed into the pesto base to obtain a cheese-containing pesto base mixture.

[0175] 50 mL of lemon juice was added to the above cheese-containing pesto base mixture and mixed, then filled into a storage container.

[0176] Finally, a Chubu perilla leaf oil pesto composition was prepared by applying Chubu perilla leaf oil to the top of the composition inside the storage container to block contact with external air.

[0178] Example 2. Example of preparation of a Chubu perilla leaf oil pesto composition comprising Chubu perilla flower and Chubu perilla seed fine powder

[0179] After washing the Chubu perilla leaves, the main vein and lateral veins were removed to recover the leaf flesh, and the surface moisture remaining on the leaf flesh was removed. Subsequently, the leaf flesh was ground to obtain ground Chubu perilla leaf flesh.

[0180] In addition, raw garlic was crushed to obtain crushed garlic.

[0181] After mixing 500 g of ground Chubu perilla leaf pulp and 200 g of ground garlic, 3 g of bamboo salt and 1,000 mL of canola oil were added. Subsequently, the mixture was stirred using a stirrer for 5 minutes to transfer the aromatic components of the Chubu perilla leaves and garlic into the canola oil.

[0182] The above mixture was placed in a heating vessel and stirred while heating at 50°C for 30 minutes. Afterwards, the mixture was cooled to room temperature.

[0183] The above cooled mixture was filtered to remove solids, and then the filtered mixture was obtained.

[0184] The above filtered mixture was placed in a storage container and left to stand for 24 hours to separate into a water layer and an oil layer.

[0185] Afterwards, the moisture layer was removed and the oil layer was recovered to obtain Chubu perilla leaf oil.

[0186] Meanwhile, after washing the Chubu perilla leaves, the main vein and lateral veins were removed to recover the leaf flesh, and the leaf flesh was ground to prepare 500 g of ground Chubu perilla leaf flesh for pesto.

[0187] In addition, 25 g of ground Chubu perilla flowers were prepared by removing the flower stalks from Chubu perilla flowers in the bud or semi-blooming state before full bloom and then grinding them.

[0188] In addition, 25 g of fine powder of Chubu perilla seeds was prepared by grinding Chubu perilla seeds to an average particle size of 0.01 mm to 0.5 mm.

[0189] In addition, 100 g of pre-treated pine nuts were prepared by removing the germ of the pine nuts, roasting them at 95°C for 7 minutes, and cooling them at room temperature for 15 minutes.

[0190] In addition, 200 g of minced garlic for pesto was prepared by crushing raw garlic.

[0191] In addition, 200 g of pre-treated cheese was prepared by grinding Grana Padano cheese.

[0192] 500 g of ground Chubu perilla leaf flesh for pesto, 25 g of ground Chubu perilla flower, and 25 g of fine Chubu perilla seed powder were added to 1,000 mL of Chubu perilla leaf oil and ground, and then 100 g of pretreated pine nuts, 200 g of ground garlic for pesto, and 3 g of salt were sequentially added while grinding to obtain a pesto base.

[0193] Subsequently, 200 g of the pretreated Grana Padano cheese was mixed into the pesto base to obtain a cheese-containing pesto base mixture.

[0194] 50 mL of lemon juice was added to the above cheese-containing pesto base mixture and mixed, then filled into a storage container.

[0195] Finally, Chubu perilla leaf oil pesto composition containing Chubu perilla flower and Chubu perilla seed fine powder was prepared by applying Chubu perilla leaf oil to the top of the composition inside the storage container to block contact with external air.

[0197] Comparative Example 1.

[0198] A pesto composition was prepared using the same method as in Example 1 above, but using canola oil instead of Chubu perilla leaf oil.

[0200] Comparative Example 2.

[0201] A pesto composition was prepared using the same method as in Example 1 above, but using perilla leaves grown in a general greenhouse instead of Chubu perilla leaves produced in the Chubu-myeon area of ​​Geumsan-gun, Chungcheongnam-do.

[0203] Comparative Example 3.

[0204] A pesto composition was prepared using the same method as in Example 1 above, but using basil and olive oil instead of Chubu perilla leaves and Chubu perilla leaf oil.

[0206] Experimental Example 1. Sensory Evaluation

[0207] Sensory evaluation was performed on pesto compositions prepared according to Example 1, Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3.

[0208] Sensory evaluation was conducted on 20 Korean adult men and women, and each evaluator was provided with pesto compositions prepared according to Example 1, Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3 in a random order.

[0209] The evaluation criteria were established as aroma intensity, aroma harmony, nutty flavor, fresh flavor, similarity to Tzatziki sauce, and overall preference. In this case, Tzatziki sauce similarity was assessed by evaluators based on the resemblance to the freshness, herbal aroma, dairy flavor, and exotic flavor typically perceived in standard Tzatziki sauce.

[0210] Each evaluation item was evaluated using a 9-point hedonic scale, with a higher score indicating a better evaluation of the item.

[0212] The results are shown in [Table 1] below.

[0213] Scent intensity Fragrance harmony savory flavor refreshing flavor Tzatziki sauce similarity Overall preference Example 1 8.5 8.2 8.4 8.0 7.8 8.4 Example 2 8.8 8.7 8.9 8.5 8.6 8.8 Comparative Example 1 6.5 6.2 6.8 5.9 5.8 6.3 Comparative Example 2 7.1 6.9 7.0 6.5 6.3 6.8 Comparative Example 3 8.0 8.1 8.3 7.4 5.2 7.9

[0215] Referring to [Table 1] above, it was confirmed that Examples 1 and 2 received superior evaluations in aroma intensity, aroma harmony, savory flavor, fresh flavor, and overall preference compared to Comparative Examples 1 to 3.

[0216] In particular, Example 2 received the highest rating in aroma harmony, nutty flavor, and overall preference as fine powder of Chubu perilla flowers and Chubu perilla seeds was added, and also showed the highest similarity to Tzatziki sauce.

[0217] On the other hand, Comparative Example 1 was evaluated as having relatively low aroma intensity and aroma harmony as it did not use Chubu perilla leaf oil, and Comparative Example 2 was evaluated as having a lower overall flavor compared to the example as it used perilla leaves grown in a general greenhouse.

[0218] In addition, Comparative Example 3 was a general basil pesto and had excellent harmony of nutty flavor and aroma, but showed lower similarity to Tzatziki sauce compared to Examples 1 and 2, and accordingly, Examples 1 and 2 were evaluated as providing a fresher and more exotic flavor.

[0220] Experimental Example 2. Sensory Evaluation by Foreigners

[0221] Foreign sensory evaluations were conducted on the pesto compositions prepared according to Example 1, Example 2 and Comparative Example 3.

[0222] Sensory evaluation was conducted on 20 foreign adult men and women who have experience consuming Korean food, and each evaluator was provided with pesto compositions prepared according to Example 1, Example 2, and Comparative Example 3 in a random order.

[0223] The evaluation items were set as aroma acceptability, flavor preference, Tzatziki sauce similarity, purchase intention, and overall preference. In this case, aroma acceptability was evaluated based on the degree of aversion to the unique aroma of Chubu perilla leaves, and Tzatziki sauce similarity was evaluated based on the similarity to the freshness, herbal aroma, dairy flavor, and exotic flavor that evaluators can perceive in general Tzatziki sauce.

[0224] Each evaluation item was evaluated using a 9-point hedonic scale, with a higher score indicating a better evaluation of the item.

[0225] The results are shown in Table 2 below.

[0226] Fragrance water-soluble Flavor preference Tzatziki sauce similarity refreshing flavor purchase intent Overall preference Example 1 8.2 8.3 6.2 8.0 8.1 8.2 Example 2 8.7 8.6 7.1 8.5 8.8 8.7 Comparative Example 3 7.6 7.7 5.3 7.4 7.5 7.7

[0227] Referring to Table 2 above, it was confirmed that Examples 1 and 2 received superior evaluations in fragrance solubility, flavor preference, purchase intention, and overall preference compared to Comparative Example 3.

[0228] In particular, Example 2 received the highest ratings in aroma solubility, flavor preference, and overall preference as fine powder of Chubu perilla flowers and Chubu perilla seeds was added, and also showed the highest similarity to Tzatziki sauce.

[0229] This is believed to be because the aroma of Chubu perilla leaves, the umami of Grana Padano cheese, and the acidity of lemon juice harmonized to provide a fresh and exotic flavor reminiscent of Tzatziki sauce, along with the flavor of typical herb pesto.

[0230] Therefore, it was confirmed that the Chubu perilla leaf oil pesto composition of the present invention can have high water solubility even for foreign consumers and can be utilized as a processed food targeting overseas markets.

[0232] Experimental Example 3. Evaluation of Shelf Life

[0233] For Examples 1 and 2, and Comparative Examples 1 to 3, the shelf life was evaluated after storing at 4°C for 28 days. The evaluation items were set as aroma retention, color retention, oil-water separation, and overall shelf life, and sensory evaluators evaluated the degree of residual aroma characteristic of Chubu perilla leaves felt in the samples after storage compared to the samples before storage.

[0234] Each item was evaluated using a 9-point scale.

[0235] The results are shown in Table 3 below.

[0236] Fragrance retention Color retention Oil-water separation General storage capacity Example 1 8.1 8.3 8.4 8.3 Example 2 8.8 8.7 8.9 8.8 Comparative Example 1 5.9 6.1 5.7 5.9 Comparative Example 2 6.8 6.7 6.9 6.8 Comparative Example 3 7.4 7.6 7.5 7.5

[0238] Referring to Table 3 above, Examples 1 and 2 showed superior results in fragrance retention, color retention, and oil-water separation compared to the comparative examples.

[0239] In particular, Example 2 contained fine powder of Chubu perilla flower and Chubu perilla seed, which improved flavor retention during storage and exhibited the best overall storage performance.

[0240] This is believed to be because Chubu perilla leaf oil stably contains fragrance components, and the Chubu perilla leaf oil applied to the top blocks contact with external air, thereby suppressing the volatilization of fragrance components and quality degradation. Explanation of the symbols

[0242] 100 : Chubu perilla leaf meat composition 110 : Chubu perilla leaf flesh 120 : Chubu Perilla Flower 130 : Chubu perilla seeds 200 : Garlic 300 : Pine nuts 400: Grana Padano cheese 500 : Lemon juice 600 : Salt 700 : Chubu Perilla Leaf Oil

Claims

Claim 1 A pesto composition using Chubu perilla leaf oil comprising: a Chubu perilla leaf pulp composition; garlic; pine nuts; Grana Padano cheese; lemon juice; salt; and Chubu perilla leaf oil, wherein the Chubu perilla leaf pulp composition comprises 100 parts by weight of ground Chubu perilla leaf pulp obtained by washing Chubu perilla leaves, removing separable main veins and lateral veins from the pulp portion to recover the pulp portion of Chubu perilla leaves, removing surface moisture remaining on the pulp portion, and then grinding the pulp portion to an average particle size of 0.5 mm to 3 mm; and, with respect to this, 1 to 10 parts by weight of ground Chubu perilla flower obtained by removing the flower stalk from Chubu perilla flower in a bud to semi-bloomed state before full bloom, and then grinding to an average particle size of 0.5 mm to 3 mm. A Chubu perilla leaf oil pesto composition characterized by comprising a mixture including 1 to 10 parts by weight of fine powder of Chubu perilla seeds obtained by grinding Chubu perilla seeds to an average particle size of 0.01 mm to 0.5 mm. Claim 2 The Chubu perilla leaf oil pesto composition according to claim 1, wherein the pesto composition using the Chubu perilla leaf oil comprises: 20-30% by weight of Chubu perilla leaf flesh composition; 7-12% by weight of garlic; 3-8% by weight of pine nuts; 7-12% by weight of Grana Padano cheese; 1-5% by weight of lemon juice; 0.01-1% by weight of salt; and the remainder being Chubu perilla leaf oil. Claim 3 A Chubu perilla leaf oil pesto composition according to claim 1, characterized in that the pine nuts are pretreated by removing the germ, roasting at 90°C to 100°C for 5 to 10 minutes, and then cooling at room temperature for 10 to 20 minutes. Claim 4 In claim 1, the Chubu perilla leaf oil comprises: a step of obtaining ground Chubu perilla leaf flesh, wherein the Chubu perilla leaves are washed, the main vein and lateral veins are removed to recover the leaf flesh portion of the Chubu perilla leaves, surface moisture remaining on the leaf flesh portion is removed, and the leaf flesh portion is ground to obtain ground Chubu perilla leaf flesh having an average particle size of 0.5 mm to 3 mm; a step of obtaining ground garlic, wherein raw garlic is ground to an average particle size of 1 mm to 3 mm to obtain ground garlic; and a step of mixing the ground Chubu perilla leaf flesh and the ground garlic in a weight ratio of 2:1 to 10:1, adding 0.1 to 5 parts by weight of bamboo salt and 200 to 1,000 parts by weight of canola oil to 100 parts by weight of the total weight of the ground Chubu perilla leaf flesh and ground garlic, and then a stirrer A fragrance component transfer step in which fragrance components of ground Chubu perilla leaf pulp and ground garlic are transferred into canola oil by stirring for 3 to 10 minutes; a low-temperature heating and cooling step in which the mixture obtained from the fragrance component transfer step is placed in a heating container, heated and stirred at 40°C to 60°C for 15 to 60 minutes to allow fragrance components of ground Chubu perilla leaf pulp and ground garlic to leach into canola oil, and then cooled at 15°C to 30°C for 30 to 180 minutes; a solid component removal step in which the mixture obtained from the low-temperature heating and cooling step is filtered to remove solid components including ground Chubu perilla leaf pulp and ground garlic, and a filtered mixture containing Chubu perilla fragrance components and garlic fragrance components is obtained; and a filtered mixture obtained through the solid component removal step is placed in a storage container and left to stand for 12 to 36 hours to obtain a mixture separated into a water layer and an oil layer. A Chubu perilla leaf oil pesto composition characterized by being prepared by including: a layer separation step; and a Chubu perilla leaf oil obtaining step, wherein the water layer is removed from the mixture obtained through the layer separation step and the oil layer is recovered to obtain Chubu perilla leaf oil. Claim 5 A step of obtaining ground Chubu perilla leaf flesh, wherein Chubu perilla leaves are washed, the main vein and lateral veins are removed to recover the leaf flesh portion of the Chubu perilla leaves, surface moisture remaining on the leaf flesh portion is removed, and the leaf flesh portion is ground to obtain ground Chubu perilla leaf flesh having an average particle size of 0.5 mm to 3 mm; a step of obtaining ground garlic, wherein raw garlic is ground to an average particle size of 1 mm to 3 mm to obtain ground garlic; wherein the ground Chubu perilla leaf flesh and ground garlic are mixed in a weight ratio of 2:1 to 10:1, and 0.1 to 5 parts by weight of bamboo salt and 200 to 1,000 parts by weight of canola oil are added to 100 parts by weight of the total weight of the ground Chubu perilla leaf flesh and ground garlic, and the mixture is stirred using a stirrer for 3 to 10 minutes to obtain ground Chubu A fragrance component transfer step for transferring fragrance components of perilla leaf pulp and crushed garlic into canola oil; a low-temperature heating and cooling step for placing the mixture obtained from the fragrance component transfer step into a heating container, heating and stirring at 40°C to 60°C for 15 to 60 minutes to allow fragrance components of crushed Chubu perilla leaf pulp and crushed garlic to leach into canola oil, and then cooling at 15°C to 30°C for 30 to 180 minutes; a solid component removal step for filtering the mixture obtained from the low-temperature heating and cooling step to remove solid components including crushed Chubu perilla leaf pulp and crushed garlic, and obtaining a filtered mixture containing Chubu perilla fragrance components and garlic fragrance components; a layer separation step for placing the filtered mixture obtained through the solid component removal step into a storage container and allowing it to stand for 12 to 36 hours to obtain a mixture separated into a water layer and an oil layer; and removing the water layer from the mixture obtained from the layer separation step and the oil layer A step for obtaining Chubu perilla leaf oil by recovering; an average particle size of 0 through the same process as the step for obtaining ground Chubu perilla leaf pulp.A step of preparing ground Chubu perilla leaf pulp for pesto, in which ground Chubu perilla leaf pulp of 5 mm to 3 mm is obtained separately; a pine nut pretreatment step, in which the germ of pine nuts is removed, roasted at 90℃ to 100℃ for 5 to 10 minutes, and then cooled at room temperature for 10 to 20 minutes to obtain pretreated pine nuts; a step of preparing ground garlic for pesto, in which ground garlic with an average particle size of 1 mm to 3 mm is obtained separately through the same process as the step of obtaining ground garlic; a cheese pretreatment step, in which Grana Padano cheese is ground to an average particle size of 0.5 mm to 3 mm to obtain pretreated cheese; and 40 to 60 parts by weight of the ground Chubu perilla leaf pulp for pesto, relative to 100 parts by weight of Chubu perilla leaf oil obtained through the step of obtaining Chubu perilla leaf oil. A method for preparing a pesto composition using Chubu perilla leaf oil, comprising: a pesto base preparation step of obtaining a pesto base by sequentially adding and grinding 8 to 12 parts by weight of the pretreated pine nuts, 12 to 25 parts by weight of the crushed garlic for pesto, and 0.1 to 1 part by weight of salt; a cheese mixing step of obtaining a cheese-containing pesto base mixture by mixing 10 to 20 parts by weight of the pretreated cheese with 100 parts by weight of the pesto base obtained through the pesto base preparation step; and a pesto composition preparation step of preparing a Chubu perilla leaf oil pesto composition by adding and mixing 1 to 5 parts by weight of lemon juice with 100 parts by weight of the cheese-containing pesto base mixture obtained through the cheese mixing step, filling the mixture into a storage container, and applying Chubu perilla leaf oil to the top to block contact with external air. Claim 6 A pesto composition using Chubu perilla leaf oil, characterized by being manufactured according to the manufacturing method of claim 5.

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