KR-20260063877-A - Method of Omega 369 peanut butter

Abstract

The present invention relates to a method for manufacturing Omega 369 peanut butter containing Omega 3, Omega 6, or Omega 9, comprising: a main ingredient preparation step of preparing main ingredients including peanuts, sesame seeds, perilla seeds, and oil; a roasting step of roasting the peanuts, sesame seeds, and perilla seeds prepared in the main ingredient preparation step at a temperature of 120 to 180°C for 5 to 15 minutes; a grinding step of grinding the peanuts, sesame seeds, and perilla seeds roasted in the roasting step by placing them in a grinder; and a butter manufacturing step of mixing oil with the peanuts, sesame seeds, and perilla seeds ground in the grinding step to form butter.

Inventors

• 백희순

Assignees

• 농업회사법인 크레이지피넛 주식회사

Dates

Publication Date

20260507

Application Date

20241031

Claims (3)

1. A main ingredient preparation step for preparing main ingredients including peanuts, sesame seeds, perilla seeds, and oil; A roasting step of roasting peanuts, sesame seeds, and perilla seeds prepared in the above main ingredient preparation step at a temperature of 120 to 180℃ for 5 to 15 minutes; A grinding step of putting the peanuts, sesame seeds, and perilla seeds roasted in the above roasting step into a grinder and grinding them; and A method for manufacturing Omega 369 peanut butter, characterized by including a butter manufacturing step in which oil is mixed with peanuts, sesame seeds, and perilla seeds ground in the grinding step above to form butter.
2. In Article 1, In the above main ingredient preparation step, the oil is, A method for manufacturing Omega 369 peanut butter characterized by being a fatty acid oil including perilla oil, sunflower seed oil, and olive oil.
3. In Article 1, The above roasting step is, A peanut roasting step of roasting the peanuts prepared in the main ingredient preparation step above at a temperature of 140 to 180℃ for 10 to 15 minutes; and A method for manufacturing Omega 369 peanut butter, characterized by including a sesame roasting step of roasting sesame seeds and perilla seeds prepared in the main ingredient preparation step above at a temperature of 120 to 140℃ for 5 to 10 minutes.

Description

Method of Omega 369 peanut butter The present invention relates to a method for manufacturing omega 369 peanut butter, and more specifically, to a method for manufacturing omega 369 peanut butter containing omega 3, omega 6, or omega 9. Generally, peanuts are a nutritious, high-calorie food that is widely used by a large population around the world as a source of vegetable oil. In Korea, they are mainly processed into roasted peanuts to be eaten as snacks, used for confectionery and baking, and processed into various foods such as side dishes, food for diners, and health foods for patients. In Europe, they are mainly used for oil extraction, and peanut oil is widely consumed in France, the Netherlands, the United Kingdom, Spain, Italy, Germany, and other countries. However, the main component of these peanuts is lipids, which vary depending on the variety, but generally range from 35% to 57%, with an average of about 47%. Protein is present in large quantities, ranging from 17% to 36%, with an average of about 27%. In addition, they contain a variety of carbohydrates, fiber, ash, and various amino acids and mineral nutrients such as calcium, phosphorus, iron, potassium, and sodium. They also contain a diverse and even variety of nutrients, including Vitamin A, Vitamin E, as well as Vitamins B1, B2, B6, nicotinic acid, choline, inositol, biotin, pantothenic acid, and Vitamin C. Accordingly, peanuts consist of about 50% fat, and despite their excellent nutritional value, consuming large amounts can lead to weight gain, making them unsuitable as a diet food, especially for people trying to control their weight. Meanwhile, although methods for extracting oil from peanuts are being developed, conventional peanut oil extraction methods are configured to extract oil using roasted peanuts after roasting them at a high temperature of 100°C or higher. However, as some of the peanuts burn due to roasting at a high temperature of 100°C or higher, they develop a bitter taste. Consequently, although they contain abundant nutrients such as protein, they are not utilized separately and are being discarded. FIG. 1 is a flowchart illustrating a method for manufacturing Omega 369 peanut butter according to a preferred embodiment of the present invention. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Specific details for implementing the present invention will be described in detail with reference to the drawings attached below. Regardless of the drawings, identical reference numerals refer to identical components, and "and/or" includes each of the mentioned items and all combinations of one or more. Although terms such as "first," "second," etc., are used to describe various components, it goes without saying that these components are not limited by these terms. These terms are used merely to distinguish one component from another. Therefore, it goes without saying that the first component mentioned below may be the second component within the technical scope of the present invention. The terms used herein are for describing the embodiments and are not intended to limit the invention. In this specification, the singular form includes the plural form unless specifically stated otherwise in the text. As used herein, "comprises" and/or "comprising" do not exclude the presence or addition of one or more other components in addition to the components mentioned. Unless otherwise defined, all terms used in this specification (including technical and scientific terms) may be used in a meaning that is commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless explicitly and specifically defined otherwise. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. FIG. 1 is a flowchart illustrating a method for manufacturing Omega 369 peanut butter according to a preferred embodiment of the present invention. As shown in FIG. 1, it consists of a main ingredient preparation step (S100), a roasting step (S200), a grinding step (S300), and a butter manufacturing step (S400). The present invention relates to a method for producing healthy peanut butter rich in omega 3, 6, and 9 fatty acids. In particular, the purpose is to provide a method for efficiently producing nutritious and savory peanut butt