KR101016753B1 - Manufacturing method of pizza sauce using five grains - Google Patents

Abstract

The present invention relates to a method for producing a pizza sauce using five grains, and more particularly, to a method for preparing a pizza sauce using five grains, which is beneficial to health and has excellent self-preservation while maintaining the flavor and color inherent in the sauce.

The method for preparing a pizza sauce using the five grains of the present invention includes a material mixing step of mixing ingredients including tomato ketchup, five grain powder, pepper, garlic, vinegar, salt, modified starch, tomato puree, sugar, syrup, ginger and butter. A first stirring step of first stirring while heating the materials mixed in the mixing step, a second stirring step of heating and stirring second seasoning liquid mixed with fermentation fermentation solution to the materials stirred in the first stirring step, and It comprises a low temperature aging step of sterilizing the sterilized seasoning solution in two stirring steps.

According to the method for preparing a pizza sauce of the present invention, it is possible to provide a pizza sauce having a very beneficial effect on health and excellent self-preservation by containing useful active ingredients of five grain powders and seaweeds.

Pizza sauce, hamcho, five grains, lacquer

Description

Manufacturing method of pizza sauce using five grains}

The present invention relates to a method for producing a pizza sauce using five grains, and more particularly, to a method for preparing a pizza sauce using five grains, which is beneficial to health and has excellent self-preservation while maintaining the flavor and color inherent in the sauce.

Recently, as the national income of Korea has increased and the dietary patterns have been changed into convenience foods and instant foods, western foods such as pizza have become increasingly popular.

The pizza is baked from Italy with the source of flour and various toppings in flour-based crust. Recently, it has become a snack or meal for both young and old.

In general, a method of preparing a pizza is commonly used by mixing flour, water, yeast, sugar, salt, and the like, and then mixing the dough into thin pieces. And mix pizza sauce evenly in the center of pizza dough. Place the topping ingredients such as cheese, ham, onions, mushrooms, and meat on the pizza sauce, and then bake the pizza by topping the pizza cheese on it.

Therefore, the source of pizza is an important factor in determining its flavor, so it is urgent to develop a suitable sauce to satisfy the consumer's desire for a new taste.

In general, it is widely known that sauces include tomatoes, garlic, spices, salt, broth, etc., but conventional sauces have a strong taste and are not suitable for Korean taste and are not very beneficial to health.

In addition, the pizza sauce is pre-cooked and should be stored for a long time, even if it is refrigerated unless a preservative is added, there is a difficulty in storage.

The present invention was created to improve the above problems, and due to the westernization of the diet, despite the high nutritional value of various grains, including rice, barley, etc., as intake is reduced, rice, barley, black beans as an alternative The purpose of the present invention is to provide a method of preparing a pizza sauce, which is beneficial to health and improves palatability, including nutritional ingredients of grains, millet and millet.

Another object of the present invention is to provide a method for preparing a pizza sauce having excellent self-preservation so that the flavor and color inherent in the sauce can be preserved for a long time.

Ingredients for producing a pizza sauce using five grains of the present invention for achieving the above object is tomato ketchup, five grains powder, pepper, garlic, vinegar, salt, modified starch, tomato puree, sugar, syrup, ginger, butter A material mixing step of mixing them; A first stirring step of primary stirring while heating the materials mixed in the mixing step; A second stirring step of heating and seasoning the seasoning liquid mixed with the fermentation solution with the ingredients stirred in the first stirring step; It characterized in that it comprises a; low temperature aging step of sterilizing after sterilizing the seasoning solution stirred in the second stirring step.

The fermentation solution of the second stirring step is characterized by mixing 20 to 30 parts by weight of earth sugar with respect to 100 parts by weight of raw seaweed and aged for 4 to 6 months at 20 to 25 ℃.

The second stirring step is characterized in that 6 to 10 parts by weight of lacquer extract is further added based on 100 parts by weight of the seasoning liquid.

As described above, according to the method for preparing a pizza sauce using the cereal grains of the present invention, it contains a useful active ingredient of cereal grains and seaweed, which is very beneficial to health.

In addition, it can be seen that the flavor and color unique to the source is preserved while the taste is good by using the fermentation broth to reduce the smell and vivid bitterness peculiar to the persimmon itself.

In addition, by adding the lacquer extract excellent in antimicrobial effect can provide a pizza source excellent in self-preservation without reducing the preference.

EMBODIMENT OF THE INVENTION Hereinafter, the manufacturing method of the pizza sauce using the whole grains of this invention is demonstrated in detail, referring drawings.

1 is a process chart showing a method of manufacturing a pizza sauce according to an embodiment of the present invention. Referring to Figure 1, the method of manufacturing a pizza sauce according to an embodiment of the present invention comprises a raw material mixing step, the first stirring step, the second stirring step, sterilization step, vacuum packaging step, low temperature aging step It demonstrates in detail.

1. Material Mixing Step

First, the ingredients are prepared and mixed to prepare a pizza sauce.

Ingredients include 100 parts by weight of tomato ketchup, 20 to 24 parts by weight of cereal grains, 0.3 to 0.5 parts by weight of pepper, 2.5 to 3.5 parts by weight of garlic, 2.0 to 2.2 parts by weight of vinegar, 0.8 to 1.0 parts by weight of salt, , 0.4 to 0.6 parts by weight modified starch, 14.5 to 18.5 parts by weight of tomato puree, 22.0 to 28.0 parts by weight of sugar, 85 to 95 parts by weight of starch syrup, 0.35 to 0.45 parts by weight of ginger, and 4.0 to 8.0 parts by weight of butter do.

The content of the above materials is based on 100 parts by weight of tomato ketchup.

The above materials are most preferably in accordance with the above composition ratio, but even if the above composition ratio is out of the range, the effect is not greatly reduced, and thus the composition ratio of each material can be added or subtracted as necessary.

Tomato ketchup and tomato puree use the usual products available on the market as ingredients that give the tomato its unique fresh flavor. Pepper, garlic, ginger, vinegar and salt are the ingredients used as spices and basic condiments.

In addition, Oxygenated Starch is used as a modified starch (Food Starch Modifie), which is a thickener that increases the viscosity and viscosity of the sauce and enhances the emulsion safety. In addition to starch oxide, Acetylated Distarch Adipate, Starch Sodium Octenyl Succinate, Distarch Phosphate, Monostarch Phosphate, Starch Acetate, etc. You may use it.

Sugar and starch syrup are used as a sweetening agent, and in particular, it is preferable to mix 85 to 95 parts by weight of the starch syrup as a material that gives the sauce a suitable viscosity and gloss. If the starch syrup is less than 85 parts by weight, the viscosity and water content is low, and if it exceeds 95 parts by weight may partially burn in the stirring step to be described later may cause precipitation.

Butter not only improves the color and luster of the sauce, but also improves the taste by preventing water from leaking from the sauce.

Five grains refers to five grains of rice, barley, soybean, crude, and millet. The present invention provides a balanced nutritional food including high nutrients of various grains including rice, barley, etc. Can increase the utilization of.

The cereal grains used in the present invention are most preferably used in terms of nutrition by mixing rice, barley, soybean, crude, and millet in the same ratio, but one or more grains of any of the five grains may be mixed or used. Of course it is possible.

Among the five grains, it is preferable to use brown rice. Brown rice can use whole brown rice of non-glutinous rice or glutinous rice, but only the embryo part of brown rice can be used separately. In addition, instead of brown rice, embryos in which rice embryos are left in rice grains by 50% can be used. In addition to the above five grains, grains such as sorghum, yulmu, corn, buckwheat, black sesame seeds, corn, and red beans may be further mixed and used.

The five grains are mixed in the same ratio and soaked sufficiently in water, and steamed at a temperature of 100 to 120 ° C., followed by natural drying or drying in a dryer. The dried grains are then roasted in moderation using a stir-fryer until the surface of the grains is slightly popped. Roasted grains are milled to a grain size of 120 to 160 mesh so that digestion absorption and proper palatability are given. The grinding method is not particularly limited. Therefore, the mill can use a stamp mill, a roll mill, an air mill, a hammer mill, a pin mill, or the like.

2. First stirring step

The materials mixed in the mixing step are added to the stirrer and then first stirred for 40 to 50 minutes while heating to 80 to 90 ℃ for taste and aroma. If the temperature is too high and the heating time is long, materials such as starch syrup may burn or moisture may be reduced.

3. Second Stirring Step

The lacquer extract is further added to the seasoning solution in which the above-mentioned fermentation fermentation broth is mixed with the materials for which the first stirring step is completed, followed by secondary stirring at 60 to 70 ° C. for 5 to 10 minutes.

The method of producing a pizza sauce of the present invention further adds a seaweed fermentation solution and lacquer extract, which is the greatest feature of the present invention.

Hamcho is an annual herb that grows on Gaepearl on the west coast of Korea. Its main ingredients are enzymes and minerals such as calcium, magnesium, potassium, iron, phosphorus, manganese, zinc, iodine, copper, nickel, chromium, cobalt, vanadium, sodium, chlorine, It contains a large amount of uronic acid and natural fiber, and contains general ingredients such as water, ash, crude protein, crude fat, carbohydrates, and vitamin B1, B2, vitamin C, vitamin E, niacin and alkaloids. In addition, amino acids (glutamic acid, aspartic acid, tyrosine, lysine, taurine, betaine, choline and proline are contained in a large amount. In addition, it contains various minerals in seawater.

As described above, the effects of seaweed containing all the trace elements in seawater are varied. Choline, which is contained in seaweed, increases the level of acetylcholine in the body when taken as a food, and promotes parasympathetic nerves in the body to lower blood sugar levels, thereby preventing and treating diabetes.

In particular, various microelements and enzymes contained in seaweeds can remove bowel intestines, break down fat in the body, and send it out of the body to improve constipation, improve obesity, and stick to barriers. By removing the heart is strong, and removes cholesterol and triglycerides in the blood to clean the blood and improve blood circulation has the effect of improving high and low blood pressure. In addition, the seaweed has the effect of preventing and improving various adult diseases.

As described above, the seaweed is very beneficial but has a problem of its own salty and vivid bitter taste as a raw material. Therefore, in the present invention, fermentation of the seaweed to improve the palatability of the seaweed while using the active ingredients of the seaweed as it is.

In order to obtain fermentation broth using the seaweed, the leaves and stems of the seaweed are sorted and washed thoroughly in running water to remove soil and foreign substances. The washed seaweed is mixed well by adding 20 to 30 parts by weight, particularly preferably 25 parts by weight of earth sugar, based on 100 parts by weight of the seaweed after removing water.

In this case, if the sugar sugar is less than 20 parts by weight, the ripening period is too long and there is a possibility of corruption, and if it exceeds 30 parts by weight, the fermentation field is too sweet after fermentation is not preferable.

The seaweed and the clay sugar are mixed evenly and then put into a container and aged at 20-25 ° C. for 4-6 months. The ripening temperature and the ripening period are closely related. Higher temperatures are likely to decay, and low temperatures are undesirable because the ripening period is too long. Therefore, when aged at 20 to 25 ℃ for 4 to 6 months, the active ingredient of the seaweed is sufficiently extracted. In addition, after mixing the seaweed and earth sugar in order to shorten the maturation period can be promoted by leaving for about 10 to 15 hours at about 50 ℃ before the aging step.

It is preferable to add 10-20 weight part of said seaweed fermentation liquid with respect to 100 weight part of tomato ketchup. If the fermentation solution contains less than 10 parts by weight, the effect is insignificant, and if it exceeds 20 parts by weight, the vivid bitterness peculiar to the seaweed is felt and the palatability is reduced.

Then, as described above, the seasoning solution is prepared by mixing the ingredients stirred in the first stirring step with the fermentation broth, and then lacquer extract is further added to the seasoning solution.

The lacquer extract is used to neutralize the toxicity of urushiol in the sap extracted from the lacquer tree. As a way to neutralize the toxicity of urushiol, lacquer is roasted at high temperature or carbonized at a high temperature of 200 ℃ or higher in a closed kiln. In addition, it is also possible to use a lacquer extract by the method of neutralizing conventional ursiol.

Lacquer extract has various pharmacological effects and is particularly excellent in antibacterial activity. In order to use the pharmacological and physiological activity of lacquer having the antimicrobial effect as described above, the lacquer extract is preferably added 6 to 10 parts by weight, in particular 8 parts by weight, based on 100 parts by weight of seasoning liquid. If less than 6 parts by weight, the antimicrobial effect of lacquer is lowered, and if it exceeds 10 parts by weight, palatability is lowered due to the unique smell of lacquer.

4. Sterilization step and vacuum packing step

The secondary stirred materials are sterilized at 80 to 100 ° C. for 40 to 50 minutes and then vacuum packed.

5. Low Temperature Maturation Stage

Pizza sauce using the grains of the present invention is prepared by aging the vacuum-packed materials again at a low temperature of 0 to 10 ℃.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, embodiments according to the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

Example 1

22 parts by weight of whole grain powder, 0.4 parts by weight of pepper, 3 parts by weight of garlic, 2.1 parts by weight of vinegar, 0.9 parts by weight of salt, 0.5 parts by weight of modified starch, , 16.5 parts by weight of tomato puree, 25.0 parts by weight of sugar, 90 parts by weight of starch syrup, 0.4 parts by weight of ginger, and 6.0 parts by weight of butter were mixed, followed by primary stirring at 85 ° C. for 45 minutes. And the seasoning solution was prepared by mixing 15 parts by weight of the fermentation broth with respect to 100 parts by weight of the tomato ketchup to the stirred materials.

Then, 8 parts by weight of lacquer extract was added to 100 parts by weight of the prepared seasoning solution, followed by secondary stirring at 65 ° C. for 15 minutes. And sterilized by vacuum packaging and further aged at low temperature for 24 hours at 5 ℃ to prepare a pizza sauce.

Example 2

Pizza sauce was prepared in the same manner as in Example 1, but the fermentation broth was mixed 20 parts by weight.

Example 3

Pizza sauce was prepared in the same manner as in Example 1, but the lacquer extract was added 6 parts by weight.

(Example 4)

Pizza sauce was prepared in the same manner as in Example 1, but the lacquer extract was added 10 parts by weight.

(Comparative Example 1)

Pizza sauce was prepared in the same manner as in Example 1, but the fermentation broth was mixed 25 parts by weight.

(Comparative Example 2)

Pizza sauce was prepared in the same manner as in Example 1, but the lacquer extract was added 4 parts by weight.

(Comparative Example 3)

Pizza sauce was prepared in the same manner as in Example 1, but 12 parts by weight of the lacquer extract was added.

(Comparative Example 4)

Pizza sauce was prepared in the same manner as in Example 1, but the fermentation solution and lacquer extract were not added.

Test Example 1: Sensory Test

In order to compare the effect of the pizza sauce prepared in the Examples and Comparative Examples of the present invention was carried out a sensory test.

Twenty panelists were selected to evaluate the appearance, aroma, taste, and overall symbol of the pizza sauce by the following nine-point scale method.

The results were examined by Duncan's multiple range test after the ANOVA test using SAS (Statistical Analysis System) using the least significant difference test at the 5% level.

Sensory test results of the pizza sauce prepared in the above Examples and Comparative Examples are divided into Table 1 and Table 2 below.

division Exterior incense flavor Comprehensive Symbol Map Example 1 8.25 8.35 8.56 8.34 Example 2 8.31 8.14 8.19 8.15 Comparative Example 1 8.26 6.22 5.48 6.39

Table 1 shows the results of Example 1, Example 2, and Comparative Example 1 to examine the degree of preference according to the change in the content ratio of the seaweed.

Referring to Table 1, there was no significant difference in appearance. And the score of the case of the comparative example 1 in the fragrance, taste, and general preference was the lowest. This seems to be due to the smell and vivid bitterness peculiar to the persimmon itself.

In the present invention, by using the fermented fermentation broth to reduce the smell and vivid bitterness peculiar to the persimmon itself to some extent it can be seen that the preference of the content of the seaweed is good at 20 parts by weight or less.

division Exterior incense flavor Comprehensive Symbol Map Example 1 8.27 8.61 8.25 8.20 Example 3 8.19 8.62 8.31 8.32 Example 4 8.21 8.14 7.97 8.08 Comparative Example 2 8.16 8.73 8.36 8.35 Comparative Example 3 8.17 7.10 6.34 6.90

Table 2 is for examining the degree of preference according to the addition of the lacquer extract, it was shown that there is no significant difference in appearance, except in Comparative Example 3 in the flavor and taste, the overall symbol.

It can be seen that when the lacquer extract exceeds 10 parts by weight, palatability is lowered due to the unique smell of lacquer.

Test Example 2: Antibacterial Test

Pizza sauce is a kind of soy sauce, because it is often deteriorated by microorganisms during the distribution period was carried out antibacterial test to see the storage capacity of the pizza sauce of the present invention.

Salmonella enteritidis ( Salmonella enteritidis ) was used as a strain for measuring the antimicrobial activity.

Sources of Examples 1, 3, and 4 and Comparative Examples 2 to 4 were stored at room temperature for 10 days to observe the proliferation of Salmonella enteritidis.

After inoculating the strains in saline, each source was added, and the bacterium test was performed after incubation at 35 ° C. for 24 hours after smearing in selective medium, and the number of strains was measured.

The results are shown in Table 3 below.

Strain division  After 2 days (cells / ml)  After 10 days (cells / ml)

Salmonella (SE) Example 1 2385 ± 90 2165 ± 60 Example 3 2856 ± 85 2630 ± 65 Example 4 1970 ± 60 1580 ± 55 Comparative Example 2 3140 ± 90 3325 ± 80 Comparative Example 3 1565 ± 60 1170 ± 60 Comparative Example 4 3580 ± 100 5740 ± 110

As can be seen from the results in Table 3, in the case of Comparative Example 4, in which the lacquer extract was not added, the number of strains increased with time. In case of Comparative Example 2, the number of strains is smaller than that of Comparative Example 4, but as the number of strains increases with time, antibacterial effect seems to be insignificant.

However, in Examples 1, 3, 4 and Comparative Example 3, the number of strains decreased with time. Therefore, it can be seen that the effect is excellent when the lacquer extract is added 6 to 10 parts by weight. However, when 12 parts by weight of lacquer extract is added, the reduction rate of the strain is the largest but the preference is low as in the result of Table 2 above. Compared with Example 5, the case of Comparative Example 5 did not show a big difference.

From the above results, the method of preparing the pizza sauce of the present invention is excellent in nutritional aspect using the five grains and seaweed fermentation liquor, and by adding lacquer extract, the antimicrobial effect can be suppressed to inhibit the growth of microorganisms, which can be expected to significantly increase the preservation. It can be seen that.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

1 is a process chart showing a method of manufacturing a pizza sauce using five grains according to an embodiment of the present invention.

Claims (3)

In the method for producing a sauce for pizza, A material mixing step of mixing ingredients including tomato ketchup, five grain powder, pepper, garlic, vinegar, salt, modified starch, tomato puree, sugar, syrup, ginger and butter; A first stirring step of primary stirring while heating the materials mixed in the mixing step; A second stirring step of heating and seasoning the seasoning liquid mixed with the fermentation solution with the ingredients stirred in the first stirring step; A low temperature ripening step of sterilizing the sterilized seasoning solution stirred in the second stirring step; Method of producing a pizza sauce using a five-grains, characterized in that it comprises a. According to claim 1, wherein the fermented soybean fermentation solution of the second stirring step is mixed with 20 to 30 parts by weight of soil sugar with respect to 100 parts by weight of raw seaweed using 5 grains, characterized in that aged for 4 to 6 months at 20 to 25 ℃ Method of making a pizza sauce. The method of claim 1, wherein the second stirring step further comprises 6 to 10 parts by weight of lacquer extract, based on 100 parts by weight of the seasoning solution.

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