KR20130015028A - Slice food using traditional fermentation food and method of the same - Google Patents

Abstract

PURPOSE: A manufacturing method of slice food products is provided to use as ingredients for a hamburger, toast and sandwich blending a carrier composing of traditional pastes, starchy syrup, starch, sugar, butter and traditional ferment sauce. CONSTITUTION: A sliced food product manufacturing process comprises mixing and heating the starch syrup at 65.5 wt%, starch at 10 wt%, sugar at 7 wt%, butter at 2 wt% and the traditionally fermented sauce at 15.5 wt%; molding in a slice shape by injecting the heated mixture in a casting mold; isolating the heated mixture from the casting mold; freezing the heated mixture rapidly in -10°C; and cutting a square slice shape with a thickness of 2-5 millimeter. A traditional ferment sauce is used from one of the sauces collected selected from a pepper paste sauce, soy sauce and a soybean paste sauce. The pepper paste sauce comprises pepper paste at 34 wt%, capsaicin at 1 wt%, ketchup at 40 wt%, a sugared Japanese apricot at 5 wt%, a garlic powder at 7 wt%, a ginger powder word at 3 wt%, and an onion juice at 10 wt%. The soy sauce comprises a soy sauce at 35 wt%, a pear juice at 10 wt%, a garlic powder at 7 wt%, a ginger powder at 3 wt%, a sugared Japanese apricot at 5 wt%, a cayenne pepper at 10 wt%, and an onion juice at 30 wt%. The soybean paste sauce comprises a soybean paste at 20 wt%, a soybean paste powder at 15 wt%, a red pepper paste at 15 wt%, a sugared Japanese apricot at 5 wt%, an onion juice at 30 wt%, a garlic powder at 7 wt%, a ginger powder at 3 wt% and peanut butter at 5 wt%.

Description

Slice food using traditional fermentation food and method of the same}

The present invention is a sheet-like food having elasticity and prepared by mixing any one of traditional carriers and starch, starch, sugar and butter and chili paste sauce, miso sauce, and soy sauce. The present invention relates to a sliced food using a traditional fermented food used for burgers, toasts, and sandwiches by improving productivity by automating productivity and modernizing Korean traditional foods.

In general, essential ingredients in our diet include red pepper paste, soy sauce and soybean paste. Among them, soy sauce and soybean paste are found in Japan, but red pepper paste is a traditional food only in Korea. Our food culture is rapidly westernizing with economic development, but Western foods are causing various health problems because they do not fit our constitution. Accordingly, interest in traditional foods is increasing, and many studies on red pepper paste, miso, and soy sauce have been conducted.

With the recent economic development, people's interest in the health of the people is becoming more and more variously developed, and in recent years, in accordance with the rapidly changing social trends, the national diet is gradually changing to western-style eating, focusing on quick and easy. Especially, in recent years, there has been an increase in western - style dietary habits that can eat food faster and easier due to the increase in the number of married couples in recent years.

Therefore, Korean traditional gochujang, miso, soy sauce has been developed in a variety of foods and snacks that apply to Western foods.

For example, Korean Laid-Open Patent Publication No. 1020110046858 (20110506) is called dried shiitake mushrooms; Washing, selecting, and grinding the heated shiitake mushrooms; Mixing the seasoning liquid with the ground shiitake mushrooms, and bathing them; There is disclosed a method for producing shiitake mushroom sachets comprising the step of forming and drying the heated seasoned shiitake mushrooms, and a technique relating to shiitake mushroom sachets prepared by the above method.

Publication No. 1020050105003 (20051103) describes a processed cheese containing a predetermined Cheonggukjang in the processed cheese and a manufacturing method thereof.

Publication No. 1020070019685 (20070215) includes (a) spices or seasonings; And (b) an edible, soluble matrix, wherein the flavoring or seasoning is dispensed within the matrix and the composition is in the form of a sheet. There is,

Publication No. 1020100120353 (20101116) is prepared by pressing, freezing and slicing manufactured meat that has undergone defrosting, trimming, dyeing, and aging during the fabrication process using a mold, and then sliced and manufactured to have a uniform shape and size. Method for producing beef jerky processed to have a certain shape or shape, including various kinds of supplements such as cheese, artificial meat, etc. between seasoned meat,

Korean Patent Publication No. 1019990085403 (19991206) discloses a slice type tofu head for producing a sliced tofu head with only a few moisture remaining, and a manufacturing method and a manufacturing apparatus thereof.

Publication No. 1020080031067 (20080408) discloses 60 to 86% by weight of meat; 10-36% by weight of seasonings; And 1 to 10% by weight of miso, and the meat patty manufacturing method according to the present invention is crushed and mixed with 60 to 86% by weight of meat, 10 to 36% by weight of spice and 1 to 10% by weight of miso, respectively. Making; Molding into a patty shape using the mixture; And freezing storage. According to the present invention, a meat patty having excellent sensory properties such as taste and aroma and improved storage properties as well as nutritional properties and a method of manufacturing the same are described.

Korean Patent Publication No. 1020060081629 (20060713) discloses a method for manufacturing Korean hamburgers, sandwiches, and cheese wrappers using a slice (pad) that can replace meals (snack) using rice, and a technique related to the machine.

Publication No. 1020020034810 (20020509) describes a method for producing a new form of fusion food by adding kimchi to sandwich production,

Korean Registered Patent Publication No. 1004459950000 (20040817) discloses the unique flavor and texture of crab meat by mixing a large amount of crab meat and chopped frozen crab meat with meat and other ingredients, and by adding chitosan to health An improved crabmeat patty has been described,

Korean Patent Publication No. 1004480090000 (20040831) discloses 50 to 80% by weight of herbal extracts extracted from herbal medicines from 5 to 30% by weight of oligosaccharides, from 0.2 to 5% by weight of gelling agents, from 0.1 to 5% by weight of organic acids, and from 0.1 to 5 of organic acids. By mixing the weight% and 0.1 to 1% by weight of dietary fiber, it can be seen that the herbal extract containing functional jelly having various functionalities is disclosed.

The conventional techniques are the technology used in hamburger patties by mixing red pepper paste, soybean paste, soy sauce, etc. in meat, and if you are a Korean using only red pepper paste, soybean paste, soy sauce, you can easily carry and consume it anytime, anywhere. It is a problem to be solved by the present invention to not be able to use as a material to put in a hamburger or toast and sandwich, which is recently enjoyed by modern people.

The present invention to solve the above problems, according to the consumer's preferences or health conditions, is prepared by mixing with a carrier composed of chili pepper sauce, soy sauce, miso sauce and starch syrup, starch, sugar and butter, which are the traditional food desired It is a sheet-shaped food having a sliced food, which is a sliced food using a traditional fermented food having a slice form used for sandwiches to improve the productivity by automating the manufacturing process and at the same time ingesting the health ingredients of Korean traditional foods to improve national health. It is to provide a solution to the problem to be achieved by the present invention.

The present invention using only red pepper paste, soybean paste, soy sauce, if you are a Korean, anytime, anywhere, any age, age and age, so that anyone can easily carry and ingest, or as a topping and sauce replacement product put into hamburgers, toasts and sandwiches recently enjoyed by modern people, Enjoying the unique taste and aroma of Korean food, it also has psychological effects, and it is a slice containing Korea's only Korean traditional soy sauce, which can provide the nutrition and function of red pepper paste, soy sauce and soybean paste. Open the cabinet,

It is suitable to meet the diet of modern people, to taste better nutrition and nutrition, and to provide a variety of tastes and visual effects to lead a healthy life by preventing adult diseases and cancer, etc., to meet the needs of various consumers.

The present invention is composed of 65.5% by weight of starch syrup, starch 10% by weight, sugar 7% by weight, butter 2% by weight, traditional foot enzymes 15.5% by weight, the traditional foot enzymes red pepper paste sauce, soy sauce Using either source or miso sauce,

Gochujang sauce consists of 34% by weight of kochujang, 1% by weight of capsaicin, 40% by weight of ketchup, 5% by weight of plum blue, 7% by weight of garlic powder, 3% by weight of ginger powder, 10% by weight of onion juice. By weight, pear juice 10% by weight, garlic powder 7% by weight, ginger powder 3% by weight, plum blue wine 5% by weight, red pepper powder 10% by weight, onion juice 30% by weight, miso sauce 20% by weight, miso Traditional fermented food, characterized in that it is composed of 15% by weight powder, 15% by weight red pepper paste, 5% by weight plum wine, 30% by weight onion juice, 7% by weight garlic powder, 3% by weight ginger powder, 5% by weight peanut butter It relates to a sliced food and a method for producing the same.

Looking at the component that serves as a carrier used in the present invention,

Starch syrup has a sweet taste and is used 65.5% by weight of the total composition. Too much syrup is uneconomical due to the long boiling process, and when too small, the amount used is preferably 65.5% by weight of the total composition.

Starch is used commercially available corn starch, potato starch, sweet potato starch, the role of starch is to adjust the viscosity and give elasticity, the amount used is 10% by weight of the total composition, if too much of the final product is cured If the amount is too small, the elasticity is reduced to form a jelly, so the amount used is preferably 10% by weight relative to the total composition.

Sugar plays a role in controlling the strength and strength of sweetness, and the amount used is 7% by weight of the total composition.If too much, the final product becomes stronger (hardened) and too little, it becomes weaker and becomes jelly. 7 weight% is preferable.

Butter has a mild taste, acts as an emulsifier, and the amount used is 2% by weight relative to the total composition, and when the amount is too high, the final product has a weak viscosity and when the amount is too small, the amount used is preferably 2% by weight relative to the total composition. Do.

Traditional fermented food is selected from one of three sauces, mainly red pepper paste, soy sauce and soybean paste, and 15.5% by weight of the total composition.Too much, the fragrance and taste of soy sauce are avoided, so sensitive people are avoided. If it is weakened, the intake of the health ingredients of the enteric is reduced, so the amount used is preferably 15.5% by weight based on the total composition.

Gochujang sauce of the traditional foot enzymes of the present invention is composed of red pepper paste 34% by weight, capsaicin 1% by weight, ketchup 40% by weight, plum blue 5% by weight, garlic powder 7% by weight, ginger powder 3% by weight, onion juice 10% by weight ,

Soy sauce is composed of 35% by weight of soy sauce, 10% by weight of pear juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of plum blue pepper, 10% by weight of red pepper powder, 30% by weight of onion juice,

Doenjang sauce consists of 20% by weight of miso, 15% by weight of soybean paste, 15% by weight of red pepper paste, 5% by weight of plum wine, 30% by weight of onion juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of peanut butter ,

Gochujang used in the hot pepper paste sauce of the present invention is used a common hot pepper paste,

Kochujang is prepared by keeping the malt extract and malt extract at 30 ~ 35 ℃ for 12 hours to make Sikhye rice, and then aging them for 3 months by mixing meju powder, Sikhye rice, salt, red pepper powder, and other Jocheong. To prepare is a general manufacturing method.

The amount used is 34% by weight compared to the whole red pepper paste sauce, too much too hot, too small amount of red pepper paste is reduced because the amount is preferably 34% by weight compared to the whole red pepper paste sauce.

Capsaicin is a colorless volatile compound extracted from red pepper. It is a kind of alkaloid and has a spicy taste. It is used as medicinal and fragrance and is the most contained in red pepper seeds. Chemical formula is C18H27NO3. A type of alkaloid, a spicy flavor of peppers. It is the most abundant in red pepper seeds and also in the skin. Used as a medicinal and fragrance. The reason why pepper produces capsaicin is that it protects itself from other animals or plants, and at the same time spreads seeds to promote seed reproduction. In the late 1940's, capsaicin was initially found to be a strong stimulus, but it worked analgesically over time. Since then, research has been actively conducted to develop new analgesics by synthesizing capsaicin derivatives. The analgesic action of capsaicin has been shown to exert its effect by freeing and depleting the 'P substance', known as a pain transporter, in the nerve endings of the body. However, capsaicin itself is so toxic that it is difficult to apply it directly to the clinic.

In late 1999, the Korea Research Institute of Chemistry, in cooperation with the Dong-A Pharmaceutical Research Institute, overcame these shortcomings and succeeded in the development of new substances with strong activity and low side effects.The substance named 'DA-5018' is a capsaicin derivative and Unlike capsaicin-based compounds, it is expected to be applied to pain and diabetic neuralgia after shingles due to its low irritation (excerpt from the Internet).

The amount used is 1% by weight compared to the whole red pepper paste sauce, too much too hot, too small capsaicin content is reduced because the amount is preferably 1% by weight compared to the whole red pepper paste sauce.

Cappiness usually refers to tomato ketchup and is a western seasoning made from fully ripe tomatoes. It is the most productive and the most used of tomato processed products. Ketchup is a generic term made by sifting vegetables and fruits by adding spices and seasonings. Smash the tomato, crush the juice, add sugar and salt to it, and simmer it with various spices, vinegar, onions, and garlic. When it is hot (above 90 ° C), put it in a container, seal it and cool it quickly after about 5 minutes. Spices are put in a cloth bag and boiled with the raw materials, or they are extracted and used as ingredients. Usually brewed fruit cider vinegar, such as apple or pineapple, is used to make it more flavorful. Tomatoes are not a pink, but a lot of red pectin quality is used, the more mature the pectin and pigment content is a good product. You can also reprocess tomato puree instead of raw tomatoes. Containers are mainly used for glass bottles or plastic containers of vinyl chloride type. Although many non-colored products are manufactured, they may be colored using a very small amount of colorant only when the color or gloss of the product is insufficient. In addition, the addition of synthetic preservatives in amounts prescribed by law is permitted so that they can be preserved even after the lid of a sealed container is opened.

It is used to increase the flavor of the flavor, the amount is 40% by weight compared to the whole red pepper paste sauce, too much spicy taste falls, too small is too strong spicy taste is used 40% by weight compared to the whole red pepper sauce.

Plum is a fruit of plum tree, round shape, ripen in green from the end of May to mid-June. It is originated from China, and has been used as a health supplement or medicine since 3000 years ago. It is assumed to be used.

Cheongmaesil is harvesting green unripe fruits in May-June to make drinks, chan-chan, and drinks.

It is divided into several types according to the harvest season and processing method. The bark is light green, the flesh is hard and the sour taste is strong, the scent is good and yellowish yellow plum, the gold plum dried with the blue plum, the white plum dried with the salt in the brine, the white plum dried by peeling the blue plum and smoked have. It is cultivated in Gwangyang, Jeollanam-do, Yeongcheon, Gyeongsangnam-do, and Hadong, Gyeongsangnam-do, and edible in Japan and China.

About 80% of the fruit is fruit, of which about 85% is water and the sugar is about 10%. It is rich in minerals, vitamins, organic acids (citric acid, apple acids, succinic acid, tin acid), and contains minerals such as calcium, phosphorus, potassium, and carotene. Among them, citric acid promotes the metabolism of sugars and relieves fatigue, and organic acids act to stimulate the stomach and promote appetite. Alkaline food is good for fatigue recovery and constitution improvement effect. In particular, it has excellent detoxification and helps to treat stomach upset and food poisoning. Sour taste secretes gastric juice and normalizes the digestive system, eliminating indigestion and gastrointestinal disorders. It is also good for constipation and skin care, and has a high acidity, which acts as a powerful antiseptic. It is also known as an anticancer food recently.

It is usually eaten with alcohol, made with jam, juice, concentrate, or eaten by drying. Others make soy sauce, vinegar, fruit, tea, and pickles.

Plums for plum berry (plum extract) are washed with blue-green plums before ripening in yellow, drained in a rice tray, and mixed with sugar.

At this time, the amount of sugar added is the same as the plum weight, and put plum and sugar on the top of the top portion of the sugar should be covered with a thicker to prevent contamination of germs.

Put the plums and sugar in, then close the lid and store in a cool place. After 5 days, the sugar begins to melt. Stir occasionally to mix the plums and sugar evenly, and stir until the undissolved sugar melts. It takes three to five months. The lower the temperature, the longer it takes. Generally, sugar melts in five months and plums are completely extracted, leaving only seeds and husks. Once the sugar has melted, you can boil the plum extract once to sterilize it and put it in a PET bottle for fruit juice to store it as a plum tea or plum drink throughout the year. (Excerpt from the Internet)

Plum wine is used to enhance the flavor, and the amount used is 5% by weight compared to the whole red pepper paste sauce.If the amount is too much, the overall taste and flavor is different, and if the amount is too small, the amount is 5% by weight. Is preferred.

Garlic has the scientific name Allium scorodorpasum var. It is a viviparum Regel, liliaceae, native to western Asia, and its size is about 60cm in height.

It is also called a mountain. The origin of garlic is inferred from the Mongolian manggir, which has undergone the process of manir → marquez → garlic, where gg was eliminated. In `` Specialty Mechanism '', he said, "That's because the taste is very raw.

The herbaceous tree was called "Sansan (山 마늘) from the mountain, Yasan from the field, cultivated from the mountain". Later, there was a record that Tosan had a large Daesan (大蒜) coming in from the West Station, and that the mountain was called Sanshan. In Dong Bogam, Daesan is classified as Garlic, Sosan, and Yasan. Native to western Asia, it is grown everywhere.

Stems are covered with light brown bark-like leaves with 5-6 small scaly stems inside. The stalk is about 60cm high. Leaves are basso-like, 3 to 4 are alternate, and the bottom of the leaf is made of leaf sheaths. In July, a hollow flower stem emerges from the leaf axle, and at the end of it, one large mountain flower spike runs, and the gun is long and pointed like a beak.

Flowers are white purple, many asexuals run between flowers, and there are 6 fragments of flowers and the outer one is large. Scales, leaves, and peduncles have a peculiar smell and dried scales are called Daesan. Generally chopped and used as a food seasoning. Or when you eat meat, you can bake it or eat raw garlic with red pepper paste. It acts on the human body to enhance physical strength, vitality of the organs and cells of the human body, reinforces menopausal disorders, middle-aged stamina, improves blood circulation, hypertension, arteriosclerosis (myocardial infarction, angina pectoris, stroke) detoxification, sterilization Cause of blood cholesterol removal and blood pressure control action (extracted from the Internet)

Garlic finely pulverized, dried and then put into a grinder to prepare a garlic powder, garlic powder may be purchased and used commercially available.

Garlic powder is used as a seasoning, and the amount used is 7% by weight compared to the whole red pepper paste sauce. If the amount is too high, the taste of garlic becomes stronger. Do

Ginger is a perennial herb of the monocotyledonous plant, Ginger-necked Gingeraceae, and its scientific name is Zingiber officinale. Southeast Asia is the origin and is grown as vegetables. Root stock grow sideways, fleshy, lumpy, yellow, with a spicy taste and aromatic odor. In each node of the rhizome, fake stems made of leaf stands upright, reaching a height of 30 ~ 50cm, and the leaves are arranged in two rows on the upper part. Leaves are alternate, row-shaped bar-shaped, narrow ends, long leaf bottom.

In Korea, the flowers do not bloom, but in the tropics, the stems of 20 ~ 25cm long wrapped in the leaf shop come out in August. Flowers come out between poinsets and are 4 ~ 7.6cm long. The calyx is short-barrel shaped, the end of the corolla is divided into 3 pieces, and the split piece is pointed. There is one operation and anther is yellow. The ovary is the lower part and the pistil is thin like a thread.

In Korea, the record of ginger in Goryeosa is presumed to have been cultivated before the Goryeo Dynasty, and it is recorded as a medicinal plant in the Goryeo Dynasty. In 1996, ginger production in Korea was 27,890 tons, accounting for 92% of total production in North Jeolla Province and South Chungcheong Province.

Root stems are dried and used as spices for breads, cookies, curry, sauces, and pickles. Peel and boil, add to syrup, and make ginger tea and ginger. In oriental medicine, dried root stem is used as a health medicine, which is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects.

As it is a high-temperature crop, it must be 18 ℃ or higher to germinate, grow well at 20 ~ 30 ℃, and cannot grow below 15 ℃. Breeding is often rooted down. (Excerpt from the Internet)

Finely ground ginger, and then dried and ground in a grinder to produce a garlic powder, ginger powder may be purchased commercially available.

Ginger powder is used as a seasoning, and the amount used is 3% by weight compared to the whole red pepper paste sauce. If the amount is too high, the taste of ginger becomes stronger. Do

Onion monocotyledonous plant Liliumaceae is a biennial herb, scientific name is Allium cepa, Liliaceae, it is estimated to originate in the West Asia or the Mediterranean coast, but it is not certain because wild species have not been found yet. The history of cultivation is very old, and the frescoes of ancient Egyptian tombs around 3000 B.C. have recorded that garlic and onions were fed to the workers who built the pyramids, and in Greece they were grown from the 7th to 8th centuries BC.

The scales vary slightly depending on the variety, but the flat round or round shape has a thin filmy purplish brown shell on the outside, and the inner scales are thick, layered and spicy. This flies The leaves are hollow cylinders, dark green, dry in bloom, and have thick, scaly patches.

The flower is white in September and forms an inflorescence at the end of the stalk between the leaves. The stalk is columnar, 50 ~ 100cm high, the lower part is swollen, and 2 ~ 3 leaves hang under it. The shell is divided into 6 pieces, and the split pieces are shaped like an upside down egg and spread horizontally. There are six stamens, three of which have small bumps on both sides under the operating table, with one pistil.

The varieties are divided into round shape, flat round shape, and red, yellow and white scales of the scales. Also, depending on taste, it is divided into mono onion and spicy onion. Commonly edible onion varieties are mainly made of four types of yellow onions, red onions, white onions and small onions.

Harvesting is usually done when the leaves fall and have a little green color in June ~ July, and the leaves are edible before the scales grow. Onions are mainly edible, and the peculiar smell of scales is due to compounds such as propyl disulfide and allyl sulfide. It promotes the secretion of digestive juices physiologically and has an effect such as excitement, sweating and diuresis. In addition, the scales contain minerals such as calcium and phosphate together with various vitamins to remove harmful substances in the blood. Scales are often used in salads, soups, and meat dishes, and are used as spices in various dishes. The leaves contain vitamin I 5,000 IU, vitamin C 45 mg, calcium 80 mg, magnesium 24 mg and potassium 220 mg in 100 g. After washing off the dust and dirt, the trimmed onion is divided into 2 to 4 parts and crushed into green juice. Prepared.

Onion juice is used as a seasoning, the amount used is 10% by weight compared to the whole red pepper paste sauce, too much if the onion tastes stronger, if too little the overall taste and flavor is different, the amount is preferably 10% by weight compared to the whole red pepper paste sauce Do

Soy sauce used in the soy sauce of the present invention uses a common soy sauce,

In general, soy sauce is cooked in a shape of a cuboid soybean, then shaped into a cuboid, and then aged (fermented) in a rope, and then added to salt in clean water to a ratio of 10: 3 to the weight of clean water and salt (salted with 18 ㅀ bome) It is common to soak the soy sauce by adding the aged meju, and the amount is 35% by weight compared to the whole soy sauce, too much too salty, too little so that the amount of soy sauce is reduced, so the amount used is 35% by weight. % Is preferred.

Pear juice is a pear that is ground. Pear is the fruit of a pear tree, divided into western pears, Chinese pears, and southern oriental pears. Its appearance and taste are different from each other. have. Effective for bronchial diseases, good for colds, relief, asthma, etc., helps defecation and diuretic effect.

Eating part of the fruit is about 80%, moisture is 85-88%, calories are about 50kal. As an alkaline food, the main component is carbohydrates, containing 10-13% of sugars (fructose and sucrose), organic acids such as malic acid, tartaric acid and citric acid, vitamins B and C, fiber and fat.

It is effective in bronchial diseases and is good for colds, relieves and asthma, and helps defecation and diuretic effect. It helps to get rid of sputum and cough, to relieve symptoms when you have a sore throat, cold or aching stomach, and to help treat a boil. In addition, it has a detoxification effect that eliminates hangovers.

Eat raw or make juices, canned goods, jams, and cooked foods. In particular, pear jam goes well with many foods and is used as an ingredient in various dishes. It also contains meat enzymes, so it can be ground when meat is tender (extracted from the Internet).

Pear juice is used to improve the sweetness and flavor, and the amount used is 10% by weight compared to the whole soy sauce, too much if the pear tastes stronger, if too little the overall taste and flavor is different, so the amount used is 10 Weight percent is preferred

Other, plum blue, garlic powder, ginger powder is used in the same amount as the red pepper paste sauce, onion juice is used by 30% by weight, the reason used is used as described in the red pepper paste sauce.

However, in order to add flavor to the spicy taste of soy sauce, red pepper powder was used 10 wt% more than the whole soy sauce. Too much of the spicy taste is mainly, too little because the rich flavor.

The doenjang sauce is made of doenjang, which is usually boiled in soybeans, shaped into a cuboid, and then shaped and fermented in piglets, then fermented with clean water. It is common to make soy sauce by adding the aged meju with 18 ㅀ bome), and after making soy sauce, dry meju and add other additives (meju powder, salt, etc.) to make miso. It is common to use.

The amount of doenjang is 20% by weight compared to the whole miso sauce, if too much or too little, 20% by weight of the whole miso sauce, because the overall taste and flavor is different,

Doenjang powder is used to dry the doenjang prepared as described above and powdered with a grinder,

The amount used is 15% by weight compared to the whole miso sauce, if too much or too small, 15% by weight compared to the entire miso sauce because the overall taste and flavor is different.

Gochujang is used to increase flavor with spicy taste and doenjang, and it is 15% by weight compared to the whole miso sauce.If too much, spicy taste is low, and if it is small, the overall taste and flavor is different. Use 15% by weight.

In addition, plum blue, garlic powder, ginger powder, onion juice is used in the same amount as the soy sauce, so it is used for the reason described in the soy sauce.

However, 5% by weight of peanut butter was added to increase the flavor and remove miso-specific miso. If more or less, the taste and aroma of the whole miso sauce will be different.

Slice form preparation of the present invention is mixed with the herbal medicine concentrate and starch and dietary fiber extracted in a temperature-controlled dual container (steam cooker) to maintain a temperature of 100 ~ 120 ° C to dissolve and gelatinize.

Sugar is mixed with any one or two selected from white sugar, black and white sugar, fructose, and after the gelatinization process, ultrafine grinding and freeze-dried herbal medicines are added to minimize component destruction and loss of color fragrance. Minimize adhesive force by rapid freezing below -10 degrees by molding.

After cooling and drying, the molded product was removed by passing a plurality of pin-attached rollers and a molding mold to remove bubbles and molded into a sheet having a constant thickness of 2 to 5 mm, and then cut.

The present invention has a sheet mold. The thickness of the sheet is generally in the range of 2 to 5 mm, with 2 mm being preferred.

The sheet form may be square, rectangular, triangular, round, oval, or ellipse. It is similar in size to commercially available sliced cheese.

The present invention has a jelly form, like cheese slices, and has elasticity similar to that of cheese slices, and is a convenient food that does not flow down when inserted into a toast or sandwich.

The elasticity of the cheese slices varies depending on the manufacturing temperature, but the present invention varies depending on the amount of the ingredients to be added, thereby controlling the amount of the ingredients to maintain elasticity, and the temperature also works, but the storage in the refrigerator Because it is stored, it does not act as temperature sensitive as cheese slices.

Hereinafter, the content of the present invention will be described in more detail by the following examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

Example 1 (pepper sauce)

Gochujang 34g, capsaicin 1g, cappuccino 40g, plum blue 5g, garlic powder 7g, ginger powder 3g, onion juice 10g into a stirrer and thoroughly stirred to prepare and prepare the red pepper paste sauce,

Second Step

65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.

15.5 g of the prepared kochujang sauce was added to finish the second heating and sterilization process at 100 ° C. for 20 minutes, and then placed in a molding mold positioned at the upper part of the conveyor at intervals of 2 to 3 seconds in a molding apparatus and sliced by conveying with the conveyor. After shaping into a shape, it was detached from the molding mold, and then rapidly frozen at -10 ℃, cut into a square slice shape of 2 ~ 5mm thick and then packaged to prepare a sliced food using a traditional fermented food.

Example 2 (soy sauce)

Soy sauce 35g, pear juice 10g, plum blue 5g, garlic powder 7g, ginger powder 3g, red pepper powder 10g and onion juice 30g into a stirrer and thoroughly stirred to prepare a soy sauce sauce,

Second Step

65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.

15.5 g of the soy sauce prepared above was added to finish the second heating and sterilization process at 100 ° C. for 20 minutes, and then placed in the molding mold, which is placed on the conveyor at intervals of 2 to 3 seconds in a molding apparatus, and transferred together with the conveyor, and sliced. After shaping into a shape, it was detached from the molding mold, and then rapidly frozen at -10 ℃, cut into a square slice shape of 2 ~ 5mm thick and then packaged to prepare a sliced food using a traditional fermented food.

Example 3 (Miso sauce)

Doenjang 20g, doenjang powder 15g, red pepper paste 15g, plum blue pepper 5g, onion juice 30g, garlic powder 7g, ginger powder 3g, peanut butter 5g into a stirrer to stir enough to prepare a doenjang sauce,

Second Step

65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.

15.5 g of the soybean sauce prepared above was added and finished in 20 minutes for 2 minutes at 100 ° C., and then placed in the upper part of the conveyor at intervals of 2 to 3 seconds in a molding apparatus, and placed in a molding mold to be conveyed with the conveyor. After shaping into a shape, it was detached from the molding mold, and then rapidly frozen at -10 ℃, cut into a square slice shape of 2 ~ 5mm thick and then packaged to prepare a sliced food using a traditional fermented food.

Sliced foods using the traditional fermented food prepared as described above is composed of 65.5% by weight starch, starch 10% by weight, sugar 7% by weight, butter 2% by weight, traditional foot enzymes 15.5% by weight, the traditional foot enzymes are hot pepper paste sauce Using any one selected from soy sauce, miso sauce,

Gochujang sauce is composed of red pepper paste 34% by weight, capsaicin 1% by weight, ketchup 40% by weight, plum blue 5%, garlic powder 7% by weight, ginger powder 3% by weight, onion juice 10% by weight,

Soy sauce is composed of 35% by weight of soy sauce, 10% by weight of pear juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of plum blue pepper, 10% by weight of red pepper powder, 30% by weight of onion juice,

Doenjang sauce consists of 20% by weight of miso, 15% by weight of soybean paste, 15% by weight of red pepper paste, 5% by weight of plum wine, 30% by weight of onion juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of peanut butter It can be seen.

Experimental Example 1

Putting the sliced food using the traditional fermented food prepared in the embodiment into a sandwich and randomly extracted each panel 10 men and women in their 30s and 40s as a panel agent and the sensory test results are shown in Table 1 below.

Chewiness sweetness zest Comprehensive likelihood Example 1 4.1 4.1 4.3 4.2 Example 2 4.0 4.1 4.1 4.1 Example 3 4.3 4.1 4.2 4.2 Domestic registered patent publication No. 1004480090000 Functional jelly
4.0
4.0
3.9
4.0

  Very good 5 points, good 4 points, normal 3, bad 2, very bad 1 point or less

Sliced food using the traditional fermented food of the present invention was developed for people around the world to be used in hamburgers, toasts, sandwiches, it can be seen that the chewiness, sweetness, flavor, and overall preference shows a good response .

Experimental Example 2

 Lead content test Lead Detection method of inspection Remarks Example 1 Not detected Atomic absorption analysis and
USP 23 Example 2 Example 3

Experimental Example 3

Hazardous Heavy Metal Detection Lead Detection method of inspection Remarks Example 1 Not detected Atomic absorption analysis and
USP 23 Example 2 Example 3

Claims (4)

In sliced food using traditional fermented foods,
Starch syrup 65.5%, starch 10%, sugar 7%, butter 2%, traditional foot enzymes 15.5% by weight,
The traditional foot enzymes using any one selected from chili sauce, soy sauce, miso sauce,
The red pepper paste sauce is composed of red pepper paste 34% by weight, capsaicin 1% by weight, ketchup 40% by weight, plum blue 5% by weight, garlic powder 7% by weight, ginger powder 3% by weight, onion juice 10% by weight,
The soy sauce is composed of soy sauce 35% by weight, pear juice 10% by weight, garlic powder 7% by weight, ginger powder 3% by weight, plum blue 5% by weight, red pepper powder 10% by weight, onion juice 30% by weight,
The miso sauce is 20% by weight of miso, 15% by weight of soybean paste, 15% by weight of red pepper paste, 5% by weight of plum blue, 30% by weight of onion juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of peanut butter Sliced food using traditional fermented foods, characterized in that the composition. In the method of manufacturing sliced food using traditional fermented foods,
Red pepper paste 34% by weight, capsaicin 1% by weight, capping 40% by weight, 5% by weight of plum blue, 7% by weight of garlic powder, 3% by weight of ginger powder, 10% by weight of onion juice was added to the stirrer and thoroughly stirred. After manufacturing and preparing,
65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.
15.5 g of the prepared kochujang sauce was added to finish the second heating and sterilization process at 100 ° C. for 20 minutes, and then placed in a molding mold positioned at the upper part of the conveyor at intervals of 2 to 3 seconds in a molding apparatus and sliced by conveying with the conveyor. After shaping into a shape, it is detached from the molding mold, and then rapidly frozen at -10 ℃, cut into a square slice shape of 2 ~ 5mm thickness and then packaged to prepare a slice food using a traditional fermented food Manufacturing method. In the method of manufacturing sliced food using traditional fermented foods,
35% by weight of soy sauce, 10% by weight of pear juice, 5% by weight of plum blue, 7% by weight of garlic powder, 3% by weight of ginger powder, 10% by weight of red pepper powder, and 30% by weight of onion juice were added to the stirrer and thoroughly stirred. After manufacturing and preparing,
65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.
15.5 g of the soy sauce prepared above was added to finish the second heating and sterilization process at 100 ° C. for 20 minutes, and then placed in the molding mold, which is placed on the conveyor at intervals of 2 to 3 seconds in a molding apparatus, and transferred together with the conveyor, and sliced. After shaping into a shape, it is detached from the molding mold, and then rapidly frozen at -10 ℃, cut into a square slice shape of 2 ~ 5mm thickness and then packaged to prepare a slice food using a traditional fermented food Manufacturing method. In the method of manufacturing sliced food using traditional fermented foods,
20% by weight of doenjang, 15% by weight of soybean paste, 15% by weight of red pepper paste, 5% by weight of plum wine, onion juice 30g, garlic powder by weight, g, ginger powder, 3% by weight, peanut butter by 5% by weight After preparing and preparing the miso sauce,
65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.
15.5 g of the soybean sauce prepared above was added and finished in 20 minutes for 2 minutes at 100 ° C., and then placed in the upper part of the conveyor at intervals of 2 to 3 seconds in a molding apparatus, and placed in a molding mold to be conveyed with the conveyor. After shaping into a shape, it is detached from the molding mold, and then rapidly frozen at -10 ℃, cut into a square slice shape of 2 ~ 5mm thickness and then packaged to prepare a slice food using a traditional fermented food Manufacturing method.