KR101275525B1 - Food slice shape and method of the same - Google Patents

Abstract

The present invention is composed of maltitol 65.5% by weight, agar 10% by weight, dietary fiber 9% by weight, butter 2% by weight, stevioside 1% by weight, herbal 12.5% by weight,
The herb is composed of 30 kg of Astragalus, 800 g of Yulmu, 800 g of branch, 400 g of poongyoung, 400 g of Angelica, and relates to a sliced food consisting of a rectangular slice, a triangular shape, a hexagonal shape, and a star shape in a sheet-like slice and a manufacturing method thereof.

Description

Food in the form of slices and a method of manufacturing the same

The present invention relates to a sliced food composition having a dietary fiber for diet and a carrier that gives a sweet taste and elasticity. The present invention relates to a sliced food used for hamburgers, toasts and sandwiches, and a method of manufacturing the same.

While the economic development of Korea's traditional vegetarian diet has begun to change due to the development of the food industry, it has consumed more fat and calories than necessary, and the amount of exercise continues to decrease, and high blood pressure directly induced by high fat diets. With increasing circulatory diseases such as obesity, obesity is expanding into a whole social problem.

 The reduction of dietary fiber intake due to the disruption of the traditional diet is increasing obesity and diseases of the digestive system. In recent years, dietary fiber, which has been neglected in terms of food nutrition, is increasing in view of the increase in health concern, the relationship with adult diseases, and the correction of obesity.

In developed countries, diseases such as colorectal cancer and constipation, such as ischemic heart disease, arteriosclerosis, diabetes, and cholelithiasis frequently occur in developed countries, while the incidence of such diseases in developing countries is relatively low. Nutritional interest in dietary fiber has arisen as it is known to be related to the intake of dietary fiber.

Dietary fiber is a generic term for indigestible polysaccharides that are excreted without being digested or absorbed by the human digestive system. These dietary fibers are known to increase satiety, delay digestion, bind bile acids in the intestinal tract, increase intestinal beneficial bacteria, shorten intestinal transit time, and increase bowel movements. It has the effect of reducing colon cancer and blood cholesterol. It is also known to shorten the transit time of ingested high-fat foods and to reduce the absorption of fat by lowering bile acid adsorption and dissolving cholesterol and triglyceride digests.

Among the dietary fiber, indigestible maltodextrin is a water-soluble dietary fiber, which has the effect of inhibiting blood glucose, lowering blood triglyceride and cholesterol level compared to other fiber, and is easy to be formulated in terms of smell and viscosity, and has stability against acid and heat. There is this.

Some dietary fiber absorbs water to create a mucus gel, which delays and reduces the absorption of sugar, water-soluble vitamins, and drugs in the intestine. Due to this property, dietary fiber is very useful for controlling blood sugar and eating fiber-free foods. This regulates blood sugar and reduces insulin demand.

Various foods have been developed to increase the intake of such fiber.

For example, Korean Registered Patent Publication No. 1009211720000 (20091005) contains indigestible maltodextrin, a natural dietary fiber, as a main ingredient, and contains garcinia cambogia extract, soybean peptide and green tea deanine as auxiliary ingredients, so that there is no side effect. A slimming food composition using natural dietary fiber having excellent weight and body fat loss effects is disclosed.

Korean Patent Publication No. 1008016010000 (20080130) includes aspartame, sucralose, erythritol, and flavor improvers to reduce calories while providing a sweetener system that provides an optimal sweetener mixing system that has a taste level equal to or higher than that of conventional dessert jelly. Compositions of low calorie dessert jelly containing fruit solids and products thereof are described,

Korean Patent Laid-Open Publication No. 1020010103065 (20011123) describes a dietary fiber diet composition comprising dietary fiber and garcinia cambogia extract, hibiscus extract, cascara sagrada, green tea extract and other additives as auxiliary ingredients,

Publication No. 1020110046858 (20110506) is called dried shiitake mushrooms and bath; 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) discloses (a) a flavoring or seasoning; 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 to have a uniform shape and size by squeezing, freezing, and then slicing manufactured meat that has undergone thawing, trimming, dyeing, and ripening in a fabrication process using a mold. Described is a method of manufacturing beef jerky processed to have a certain shape or shape, including various kinds of supplements such as cheese and artificial meat between seasoned meats.

Korean Patent Publication No. 1019990085403 (19991206) discloses a slice type dry bean curd tofu which produces a sliced bean curd to which only a few moisture remains, and a manufacturing method and a manufacturing apparatus thereof.

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 listed,

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 solve the defect that diet foods consisting only of dietary fiber lacks essential nutrients and does not solve fasting feeling by eliminating fasting feeling by eliminating fasting feeling by consuming jelly containing dietary fiber and herbal medicine, and thus can consume sufficient essential nutrients. There is a problem that you can safely diet, to fit consumers' preferences or health conditions, so that everyone can easily carry and ingest, or can not use as a material that is put into hamburgers, toasts and sandwiches that modern people enjoy tasting recently. The present invention is to solve the problem.

In order to solve the above problems, the present invention is a sheet-shaped food containing elastic fiber, mixed with a carrier composed of starch syrup, starch, sugar, and butter, and having elasticity, thereby improving productivity by automating the manufacturing process. At the same time, to consume the health ingredients of various herbs to improve national health maltitol used in burgers, toast and sandwiches 65.5% by weight, agar 10% by weight, dietary fiber 9% by weight, butter 2% by weight, Skebioside 1 Wt%, herbal 12.5% by weight,

The herb is composed of 30kg of Astragalus, 800g of Yulmu, 800g of Jichi, 400g of Pogongyoung, 500g of Angelica, and to provide a sliced food consisting of a rectangular slice, a triangular slice, a hexagonal slice, and a star with a sheet-like slice. It is a means to solve the problem.

The present invention is the only country in Korea that can provide a nutritional and function with a psychological effect by eating toast as well as the taste of the product excellent in weight and body fat reduction effect and no side effects by containing the indigestible maltodextrin which is a kind of dietary fiber As a sliced food for diet containing dietary fiber, it is opening a new chapter of the herbal food culture all over the world, making it suitable for modern people's diet, flavoring better taste and nutrition, and leading healthy life by preventing adult diseases and cancer. The advantage is that it can satisfy the needs of various consumers by providing various tastes and visual effects.

The present invention is composed of maltitol 65.5% by weight, agar 10% by weight, dietary fiber 9% by weight, butter 2% by weight, stevioside 1% by weight, herbal 12.5% by weight,

Herbal medicine is a sheet-shaped slice composed of 30kg of Astragalus, 800g, Yulmu 800g, Jiji 800g, Pogongyoung 400g, 500g of Angelica, and relates to a diet sliced food consisting of square, triangular, hexagonal, star-shaped and a manufacturing method thereof. .

Maltitol used in the present invention is C12H24O11, molecular weight 3434, melting point 147 ° C, solubility 62.3 (w / w)%. It is prepared by catalytic reduction of maltose obtained by enzymatic decomposition of starch. Disaccharide alcohol consisting of glucose and sorbitol. It is an artificial product obtained by hydrogenating maltose.

The aqueous solution and the amorphous powder exhibit strong hygroscopicity, and the anhydrous crystal is nonhygroscopic. It has a taste close to sucrose and the sweetness is about 80%. It is difficult to use for fungi, yeast, lactic acid bacteria and oral bacteria. Originally, there were few calories, but now it is about half of sucrose. As a dietary food, it is used in table top sweeteners, chewing gum and other favorite products, carbonated drinks, fruit syrup, and pickles. As alcoholic beverages, it is used as a mild flavor of synthetic wine, to improve flavor, and as a viscous agent for fruit wine and soy sauce. (Excerpt from the Internet)

Maltitol plays a role in controlling sweetness and strength, and the amount used is 65% by weight compared to the total composition, and when too much, the final product becomes stronger (hardened) and too little, becomes weaker and becomes jelly, so the amount used is 65% by weight. Is preferred.

Agar used in the present invention is made through the process of natural freezing → → outdoors in winter. The big difference between the two processes is the dehydration method of milk. The natural agar is dried in water, boiled and coagulated, and then frozen in an outdoor atmosphere at -5 to -10 ° C. The drying is repeated at a low temperature of 5 to 10 ° C. Boil the starfish and dissolve it in water that is low in iron. Jelly-shaped radishes are separated into crystals of agar and ice by freezing, which when broken down into agar and water.

Industrial agar is made by mechanizing such a dehydration process. Industrial agar includes agar produced by artificial freezing, thawing, and drying, and powdered agar made by immediately dehydrating, condensing, and drying without freezing daikon radish. Natural agar has low purity but strong viscosity, while industrial agar has high purity and low viscosity. The main component of agar is carbohydrate, which is difficult to digest and absorb. Therefore, it is often used as. When boiled and melted and cooled, it is around 40 ℃, but once the jelly is not 80 ~ 85 ℃ has a characteristic that does not melt. But when acidic, the jelly power decreases.

Daikon is a soft food that is rolled up in soybean soup with ice in summer or as a side dish such as ummuchae, etc., and is widely used as a raw material for confectionery such as red bean paste (jakan), as a raw material for pharmaceuticals and microbial culture.

 Agar is a complex polysaccharide derived from various types of red algae, such as Sphaerococcus, Euchema and Gelidium, and contains sulfated galactose monomers.

The use of agar is used in an amount of 10% by weight, and if the amount is too large, the overall taste is changed. If the amount is too small, the viscosity is lowered or the overall taste is changed, so the amount of the agar is preferably 10% by weight.

The dietary fiber of the present invention uses indigestible maltodextrin.

Indigestible dextrin is obtained from corn starch and is a kind of carbohydrate, R-maltodextrin as a component of the final stage of starch decomposition, has a sweetness of about 15% of sugar, and is difficult to be decomposed by the digestive enzyme amalase. As the blood glucose levels increase gradually after eating, the function of water-soluble dietary fiber is higher than other dietary fiber, and it has the effect of inhibiting blood glucose and lowering blood triglyceride and cholesterol level compared to other dietary fiber. It has the advantage of easy stability against acid and heat.

The indigestible dextrin is used 9% by weight compared to the composition of the fiber composition, if it is too much, the taste of the whole food is different, if too small, it is preferable to use 9% by weight of the dietary fiber composition because the performance of the fiber is reduced.

Butter has a mild taste overall, acts as an emulsifier, and the amount used is 2% by weight relative to the total composition, if too much, the final product has a weak viscosity and too little, the amount of emulsion is reduced, so the amount used is 2% by weight relative to the total composition desirable.

Stevioside is a natural sweetener found in the leaves of Stevia rebaudiana Bertoni, a perennial herb, and is 200 to 300 times sweeter than sugar. It is native to Paraguay. In Paraguay, stevia is called kaah-and is used as a sweetener for tea, coffee and tea. Stevia is grown not only in South America such as Paraguay and Brazil, but also in China, Thailand and Taiwan. Although it was once grown in Korea, it is vulnerable to drought and rainy season, and now stevia leaves, a raw material for stevioside production, are mainly imported from China.

Dried stevia leaves contain 3-8% stevia and are similar in sugar to sugar. Stevia dry or unrefined extracts are already low in commercial value due to strong odor and odor, so stevia leaves are extracted and purified using hot water, ethanol, methanol, etc. to make products with high purity. However, pure products are expensive due to the refining process. In Korea, stevioside and enzyme-treated stevia purified in September 1984 were allowed to be used as a natural additive sweetener. However, stevia powder or crude extract was not allowed. In Korea's food additives, Korean food additives, infant formula, infant formula, growth formula, infant and infant cereal formula, other infant and infant formula, white sugar, brown sugar, glucose, syrup, candy, honey, dairy products (ice cream, It is said that it can not be used for ice cream powders and ice cream mixes) but for other foods. Steviosides are licensed for use in some countries, such as Japan and Korea, while others are not licensed.

In the present invention uses purified stevioside,

Stevioside provides a sweet taste, the amount used is 1% by weight relative to the total composition, too much sweetness is strong, if too little, the sweetness is reduced, so the amount is preferably 1% by weight relative to the total composition.

The herbal medicine of the present invention may be prescribed by the user arbitrarily desired, or on the basis of the desired prescription, for example, Sipjeondaebotang, Ssanghwatang, etc., the raw materials of herbal medicine using hot water or a solvent (99.999% ethyl alcohol) Extract, and then freeze rapidly below -40 ℃, lyophilized under reduced pressure, concentrated extract and dry powder, and pulverized by using an ultra-fine grinding equipment, the temperature during grinding is 60 degrees or less, more preferably 30 degrees or less It is manufactured by minimizing the change of medicinal ingredients and the change of color and fragrance components through the grinding process performed at low temperature.

Herbs function to ingest the health ingredients of herbs, herbs use 12.5% by weight of the total composition, too much of the scent and taste of the herbs is strong, avoiding sensitive people, too few, weaken the intake of herbal health ingredients Since is reduced, the amount of use is preferably 12.5% by weight based on the total composition.

The herb is composed of Astragalus 30kg, Yulmu 800g, Chichi 800g, Pogongyoung 400g, Angelica 500g.

Astragalus membranaceus (FISCH), BGE Jeju Astragalus is A. Mumbranaceus GUMGE var alpinus NAKAI, and the Astragalus membranaceus (FISCH) is commonly referred to as Astragalus membranaceus (FISCH).

This is a perennial herb of the dicotyledonous plant rosewood legume, which is harvested in the fall in autumn to remove outcrops and roots, and dried in the sun. It is called tongwang. It has the effects of tonic, cold, diuretic and precious weight. It is prescribed for prolapse, uterine disinfection, visceral sewage, cold sweat, and peripheral nerves. In particular, Astragalus is known to have a synergistic effect of elevating the energy of other drugs to the epidermis.

In the autumn, remove the soil, dry it in the sun and chop it to dry. It tastes sweet and is slightly warm in nature and enters the lungs and parenteral. Sudang, glugoronic acid, mucus, various amino acids, sweeteners, Pauline, betaine, folic acid are the components, has a cardiac effect, enhances the contraction of the heart and is good for poisoning and exhausted heart. (Plants) Mid-1998, See Younglim Temple, pp. 663 ~ 664)

Astragalus is used for 30kg of herb all ingredients, too much of the aroma and taste of Astragalus is strong, avoiding sensitive people, too little, weakened because the intake of Astragalus health ingredient is used 30kg is preferred.

Yulmu is a perennial plant with a monocotyledonous plant, scientific name Coix lachrymajobi var. mayuen, a seed of the annual herb or perennial herb, Yulmu,

It is also known as the righteous man, man and woman. It is 1-1.5m in height. The inside is hard and grows straight and branches are split. The leaves are alternate, lanceolate, about 2.5cm of butterfly, and the lower part is foliar. Flowers bloom in July-September and hang 3cm long male flower spikes at the end of flower stems from leaf axles. There is a female flower eagle wrapped in an oval sheath at the bottom. The bract is rigid and elliptical in shape and is about 1.2cm long and ripened to blackish brown. When the ovary matures, the leaf sheath becomes hard and becomes dark brown. The fruit is nuts and ripens in October. Breeding is done by seed. As a naturalized plant native to China, it is grown as a medicinal crop. Seeds are called Euiin (薏苡仁), or eat as tea or diuretic, pain, jingyeong, tonic action, edema, neuralgia, rheumatism, bladder stones, etc. are used as medicine. Raw leaves are used as tea substitutes and roots are used for jaundice and neuralgia. The leaves on the stems are also used as feed.

As a variant of beads, the flowers are sometimes drooped underneath, and the leaves under them are wide and short. Pochos are oval or long oval, not so hard, different from beads.

Eating Yulmu continuously makes your body stronger, speeds up movement, and increases resistance to illness.

In particular, Yulmu's sweet and cool taste protects the stomach, the cold nature does not hurt the stomach, and the nature is soft and slow, the best medicine to remove moisture in the body is known.

The main ingredients are 16.2% protein, 4.65% fat, 79.5% carbohydrates, small amounts of vitamin B1, koikisoenoride, and koikisol.

Yulmu is more protein and lipid than other grains, and most carbohydrates are starchy and sticky.

Yulmu is good for people with obesity, arteriosclerosis, heart disease as well as fatty liver in modern people, and in oriental medicine, it is used to remove swelling or suppress appetite. Tarosine has been found and found to have anticancer activity.

Since ancient times, Yulmu has been said to be 'uiyiin' to reduce oxidized skin, inhibit pigmentation and whitening. (Excerpt from the Internet)

Yulmu is used in the total content of herbal medicines 800g, if too much or too small, it is preferable to use 800g in the whole herbal ingredients because the overall taste is different.

Weary scientific name Lithospermum erythrorhizon Siebold & Zucc. It is>> dicotyledon river> Chichiaceae and the size is 30 ~ 70cm, and it is used as medicinal and purple dye. It is a perennial herb in the grass of mountains and fields of Korea. The growing environment is rich in soil and good drainage and grows well in the sun or under the shade of trees. The height is 30 ~ 70㎝ and the leaves are pointed at both ends and narrow at the bottom. The main stem is branched and hairy. Flowers are sepal and petals are divided into 5 each at the top of stem and run white. Fruits run and shine around August to September. The root is used as a medicinal, purple dye.

The tired taste is bitter and the nature is cold and not poisonous. Contraception, antibacterial, anti-inflammatory, circulatory system action, there is anti-tumor action. Enter the symphony, cirrhosis.

It has the effect of bleeding, promoting blood circulation and detoxifying fever.

Reflux due to moist fever, jaundice due to moist fever, rotation, hemorrhage, nasal bleeding, hematuria, ejaculation, hemorrhage, cracking, constipation, burns, eczema, solitary, emulsification, heart strengthening, relieving liver, removing blood, sudden chronic hepatitis, child dermatitis It treats eczema of the vulva, erositis and cervicitis, juvenile squamous warts, alopecia, incontinence, itching and dermatitis in children.

It is surprisingly fast to be poisoned when you are fed a variety of drug addiction, antibiotic addiction, heavy metal poisoning, pesticide poisoning, and alcoholism. It is effective for people who are amazed because of its excellent cardiovascular effect and heart disease, and it is effective for patients with pernicious anemia (excerpt from the Internet).

The use of Chichi 800g to the whole herbal ingredients, too much or too little, the overall taste is different, if too small, it is preferable to use 800g to the whole herbal medicine component reduced health of Chichi.

Pogongyoung refers to the dandelion of the Asteraceae (Taraxacum platycarpum H. Dahlstedt) or dried herbs of the same plant (Korea).

Pogongyoung has almost no smell, taste is bitter, sweet and cold.

Pogongyoung is a medicine that reduces heat poisoning and dissipates boils. It is used for swelling, mastitis, sore throat, and carbuncles (sentitis, pulmonary abscess, peritonitis). As a pharmacological action, fungal action, immune function enhancement, bile secretion action, liver function protection action, and diuretic action have been reported. Its shape has long fusiform roots and several leaves with long oval wings in the head. The outer surface of the leaves is yellowish green or grayish green, and the roots are light brown or dark brown with flowers and fruits (excerpt from the Internet).

The use of pogongyoung is used 400g to the whole herbal ingredients, too much, if too little, the overall taste is different, if too little, it is preferable to use 400g to the whole herbal ingredients to reduce the health ingredients of pogongyoung.

The donkey is the root of the donkey, the donkey. Collect it in late autumn, trim it, dry it in a well-ventilated shade, and dry it on low heat again. The taste is sweet, the taste is warm and the heart is warm. liver. Enter the parenteral

Root contains 0.2% essential oils Angelica has contraction in the uterus from the point of view of women's summary, essential oil has a direct control action, soluble in water, soluble in ethanol, control various bacteria in antibacterial experiment, analgesic soothing action There is a diuretic effect of blood, blood, pain, pain, the bone is effective. It treats irregularities of meniscus, menstrual arrest, uterine bleeding due to uterine cancer, etc.

Angelica 500g is used for the whole ingredient of the herb, too much if the overall aroma and taste of the herb is to avoid sensitive people, too little, weaken the amount of sugar because the intake of the Angelica health component is preferably used 500g.

The present invention is dissolved and gelatinized by stirring while maintaining at a temperature of 100 ~ 120 degrees.

After completion of the second simmering process, it is molded in the molding mold and rapidly frozen below -10 degrees to minimize the adhesive force of the jelly.

After cooling and drying, the molded product is cut through a roller having a plurality of pins attached thereto and a molding mold to remove bubbles and manufactured into a sheet having a constant thickness of 2 to 5 mm in thickness.

The present invention has a sheet form. 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 food of the slice form of the present invention has a jelly form like the cheese slice, the elasticity is to have a similar elasticity to the cheese slice, it is a convenient food that does not flow down when inserted into the toast, 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

After washing and drying the dried Astragalus 30kg, Yulmu 800g, Chichi 800g, Pogongyoung 400g and Angelica 500g, freeze rapidly under -40 ℃ and freeze-dried under reduced pressure, and then pulverize with a grinder. Ready,

65.5g maltitol, 10g agar, 9g indigestible dextrin, 2g butter, 1g stevioside were added to a heating tank, stirred for 4 hours, dissolved and gelatinized.

12.5 g of the medicinal herb powder prepared above was finished at 20 ° C. for 20 minutes in a secondary heating and sterilization process, and then placed in a molding mold placed 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 molding to a shape, it was detached from the molding mold, and then rapidly frozen at -10 ℃, cut into square slices of 2 ~ 5mm thickness and then packaged to prepare a sliced food.

Example 2

After washing and drying the dried Astragalus 30kg, Yulmu 800g, Chichi 800g, Pogongyoung 400g, and Angelica 500g, add 20g of water to a container, heat it at 100 ℃ for 8 hours, prepare it to be 8ℓ, and then filter and extract to prepare a concentrated herbal extract. ,

65.5g maltitol, 10g agar, 9g indigestible dextrin, 2g butter, 1g stevioside were added to a heating tank, stirred for 4 hours, dissolved and gelatinized.

12.5 g of the medicinal herb extract prepared above was added to the molding mold, which is placed on the conveyor at intervals of 2 to 3 seconds at 100 ° C. for 20 minutes at 100 ° C., and then transferred to the molding mold which is conveyed with the conveyor. After molding to a shape, it was detached from the molding mold, and then rapidly frozen at -10 ℃, cut into square slices of 2 ~ 5mm thickness and then packaged to prepare a sliced food.

Example 3

After washing and drying the dried Astragalus 30g, Yulmu 800g, Chichi 800g, Pogongyoung 400g, and Angelica 500g were added to 2kg of 99.999% ethyl alcohol and shaken for 3 to 24 hours at room temperature. The residual alcohol is concentrated while removing alcohol at 30-80 ° C. in a vacuum of about 760 mmHg- 200 mmHg to prepare 70 g of herbal extract,

65.5g maltitol, 10g agar, 9g indigestible dextrin, 2g butter, 1g stevioside were added to a heating tank, stirred for 4 hours, dissolved and gelatinized.

12.5 g of the medicinal herb extract prepared above was added to the molding mold, which is placed on the conveyor at intervals of 2 to 3 seconds at 100 ° C. for 20 minutes at 100 ° C., and then transferred to the molding mold which is conveyed with the conveyor. After molding to a shape, it was detached from the molding mold, and then rapidly frozen at -10 ℃, cut into square slices of 2 ~ 5mm thickness and then packaged to prepare a sliced food.

The slice-type food prepared as described above is composed of maltitol 65.5% by weight, agar 10% by weight, indigestible dextrin 9% by weight, butter 2% by weight, stevioside 1% by weight, herbal 12.5% by weight,

Herbal medicine 30kg, yulmu 800g, Chichi 800g, Pogongyoung 400g, Angelica 500g It can be seen that the composition.

Experimental Example 1

As a result of performing a sensory test by randomly extracting each of 10 men and women in their 30's and 40's into a sandwich with the slice-type food prepared in the above embodiment as shown in Table 1 below.

Chewiness sweetness zest Comprehensive likelihood Example 1 4.0 4.2 4.2 4.2 Example 2 4.1 4.1 4.1 4.1 Example 3 4.3 4.2 4.3 4.0 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

The food of the slice form of the present invention was developed for people around the world to be used in hamburgers, toasts and sandwiches, and it can be seen that the chewability, sweetness, flavor, and overall preference show good response.

Experimental Example 2

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

Claims (4)

In the food of the slice form,
Maltitol 65.5%, agar 10% by weight, indigestible maltodextrin 9% by weight, butter 2% by weight, stevioside 1% by weight, herbal 12.5% by weight,
The herb is composed of 30kg of Astragalus, 800g of Yulmu, 800g of Chichi, 400g of Pogongyoung, 500g of Angelica, and sliced foods, which are composed of square, triangular, hexagonal, and star shapes. In the food production method of the slice form,
After washing and drying the dried Astragalus 30kg, Yulmu 800g, Chichi 800g, Pogongyoung 400g and Angelica 500g, freeze rapidly under -40 ℃ and freeze-dried under reduced pressure, and then pulverize with a grinder. Ready,
65.5 g maltitol, 10 g agar, 9 g of indigestible maltodextrin , 2 g butter, 1 g stevioside were added to a heating tank, stirred for 4 hours, dissolved and gelatinized.
12.5 g of the medicinal herb powder prepared above was finished at 20 ° C. for 20 minutes in a secondary heating and sterilization process, and then placed in a molding mold placed 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 molding 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 produce a food manufacturing method of the slice form. In the food production method of the slice form,
After washing and drying the dried Astragalus 30kg, Yulmu 800g, Chichi 800g, Pogongyoung 400g, and Angelica 500g, add 20g of water to a container, heat it at 100 ℃ for 8 hours, prepare it to be 8ℓ, and then filter and extract to prepare a concentrated herbal extract. ,
65.5 g maltitol, 10 g agar, 9 g of indigestible maltodextrin , 2 g butter, 1 g stevioside were added to a heating tank, stirred for 4 hours, dissolved and gelatinized.
12.5 g of the medicinal herb extract prepared above was added to the molding mold, which is placed on the conveyor at intervals of 2 to 3 seconds at 100 ° C. for 20 minutes at 100 ° C., and then transferred to the molding mold which is conveyed with the conveyor. After molding 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 produce a food manufacturing method of the slice form. In the food production method of the slice form,
After washing and drying the dried Astragalus 30g, Yulmu 800g, Chichi 800g, Pogongyoung 400g, and Angelica 500g were added to 2kg of 99.999% ethyl alcohol and shaken for 3 to 24 hours at room temperature. The residual alcohol is concentrated while removing alcohol at 30-80 ° C. in a vacuum of about 760 mmHg- 200 mmHg to prepare 70 g of herbal extract,
65.5 g maltitol, 10 g agar, 9 g of indigestible maltodextrin , 2 g butter, 1 g stevioside were added to a heating tank, stirred for 4 hours, dissolved and gelatinized.
12.5 g of the medicinal herb extract prepared above was added to the molding mold, which is placed on the conveyor at intervals of 2 to 3 seconds at 100 ° C. for 20 minutes at 100 ° C., and then transferred to the molding mold which is conveyed with the conveyor. After molding 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 produce a food manufacturing method of the slice form.