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KR-102959960-B1 - CASHEW NUT BASED VEGETABLE CREAM COMPOSITION AND SOUP CONTAINING THE SAME

KR102959960B1KR 102959960 B1KR102959960 B1KR 102959960B1KR-102959960-B1

Abstract

The present invention relates to a cashew-based vegetable cream composition and a soup containing the same.

Inventors

  • 윤소희

Assignees

  • 주식회사 밀프로젝트

Dates

Publication Date
20260508
Application Date
20240718
Priority Date
20230718

Claims (11)

  1. A method for preparing a cashew-based cream composition comprising cashews, water, oats, and salt, (a) immersing cashew nuts in water at 60°C to 80°C for 2 to 6 hours or immersing cashew nuts in water at 90°C to 100°C for 30 minutes to 1 hour to obtain pretreated cashew nuts; and (b) mixing and grinding the pretreated cashews, water, and oats to prepare an emulsion, and With respect to 100 parts by weight of the above-mentioned pretreated cashew nuts, The above water content is 80 to 85 parts by weight, and The content of the above oats is 1 to 4 parts by weight, and The content of the above salt is 0.1 to 1 part by weight, and The viscosity of the above cashew-based cream composition is 30,000 cP to 40,000 cP, and The above cashew-based cream composition maintains a viscosity of 90% to 110% even after 7 days of preparation. Method for preparing a cashew-based cream composition.
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  3. In Article 1, A method for preparing a cashew-based cream composition, wherein in (b) above, the grinding is performed three times for 1 minute each.
  4. In Article 1, A method for preparing a cashew-based cream composition, wherein in (b) above, the grinding is performed at a rotational speed of 15,000 rpm to 35,000 rpm.
  5. In Article 1, A method for preparing a cashew-based cream composition, wherein the above cashew-based cream composition further comprises a hydrocolloid additive.
  6. In Article 5, A method for preparing a cashew-based cream composition, wherein the hydrocolloid additive comprises one or more selected from agar, modified starch, carob, xanthan gum, carrageenan, and pectin.
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  11. Preparing a primary mixture by heating cut vegetables and mushrooms at a temperature range of 60℃ to 80℃ for 15 to 30 minutes; Preparing a cashew-based cream composition according to the manufacturing method of claim 1; and Mixing the above primary mixture, the above cashew-based cream composition, water, oil, and salt, and heating at a temperature range of 60°C to 90°C for at least 5 minutes to prepare vegan soup. A method for preparing vegan soup comprising, With respect to 100 parts by weight of the above vegan soup, The above water content is 40 to 45 parts by weight, and The content of the above mushrooms is 20 to 25 parts by weight, and The content of the above cashew-based cream composition is 20 to 25 parts by weight, and The content of the above vegetables is 5 to 10 parts by weight, and The content of the above oil is 1 to 3 parts by weight, and The above salt content is 0.1 to 0.3 parts by weight, Method for preparing vegan soup.

Description

Cashew Nut Based Vegetable Cream Composition and Soup Containing the Same The present invention relates to a cashew-based vegetable cream composition and a soup containing the same. The global vegetarian and vegan food markets are expanding rapidly to realize ethical values such as environmental protection and animal rights, or to promote individual health. Recently, interest in vegan food has also been increasing in Korea, particularly among the younger generation. Among these, the plant-based milk alternative market is gradually being introduced to the domestic market as the US market grows. Large supermarkets are displaying and selling plant-based milk alternatives in their dairy sections, and major coffee franchises are adding options to switch from milk to alternatives. According to Euromonitor, the domestic alternative milk market reached 694.2 billion won in 2021, a 23% increase from four years prior, and is projected to exceed 1 trillion won by 2026. Furthermore, plant-based foods are being developed to replace dairy products, including fresh cream, butter, and cheese. While milk cream offers excellent flavor, it contains over 36% milk fat, posing health risks due to high fat and cholesterol content. Consequently, interest in plant-based creams made from soybeans or nuts is steadily increasing to address these issues. Figure 1 is a photograph of the cashew-based cream prepared in Example 1 of the present invention 2 hours after preparation. Figures 2a and 2b are photographs taken 7 days after the preparation of the cashew-based cream prepared in Example 1 of the present invention. Figure 3 is a photograph taken 2 hours after the preparation of the composition prepared in Comparative Example 1 of the present invention. Figure 4 is a photograph of the composition prepared in Comparative Example 2 of the present invention. Figure 5 is a photograph of the vegan soup prepared in Example 2 of the present invention. Hereinafter, embodiments and examples of the present invention are described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments and examples described herein. Furthermore, in order to clearly explain the present invention in the drawings, parts unrelated to the explanation have been omitted, and similar parts throughout the specification have been given similar reference numerals. Throughout this specification, when a part is described as being "connected" to another part, this includes not only cases where they are "directly connected," but also cases where they are "electrically connected" with other elements interposed between them. Throughout this specification, when a component is described as being located "on" another component, this includes not only cases where a component is in contact with another component, but also cases where another component exists between the two components. Throughout this specification, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Terms of degree used in this specification, such as “about,” “substantially,” etc., are used to mean at or near the stated value when inherent manufacturing and material tolerances are presented in the stated meaning, and are used to prevent unscrupulous infringers from unfairly exploiting the disclosure in which precise or absolute values are mentioned to aid in understanding the invention. The terms “step of” or “step of” as used throughout this specification do not mean “step for”. Throughout this specification, the term “combination(s) of these” included in the Markush-type expression means one or more mixtures or combinations selected from the group consisting of the components described in the Markush-type expression, and means including one or more selected from the group consisting of said components. Throughout this specification, the description of "A and/or B" means "A or B, or A and B". Embodiments of the present invention have been described in detail below, but the present invention may not be limited thereto. The first aspect of the present invention provides a cashew-based cream composition comprising cashew nuts, water, oats, and salt, wherein, with respect to 100 parts by weight of cashew nuts, the content of water is about 70 parts by weight to about 90 parts by weight, the content of oats is about 1 part by weight to about 10 parts by weight, and the content of salt is about 0.1 parts by weight to about 1 part by weight. In one embodiment of the present invention, the water content with respect to 100 parts by weight of cashew nuts may be about 70 parts by weight to about 90 parts by weight, about 70 parts by weight to about 85 parts by weight, about 75 parts by weight to about 90