KR20050095681A - A manufacturing process of a pizza sauce to using the fermentation kimchi - Google Patents
A manufacturing process of a pizza sauce to using the fermentation kimchi Download PDFInfo
- Publication number
- KR20050095681A KR20050095681A KR1020040020221A KR20040020221A KR20050095681A KR 20050095681 A KR20050095681 A KR 20050095681A KR 1020040020221 A KR1020040020221 A KR 1020040020221A KR 20040020221 A KR20040020221 A KR 20040020221A KR 20050095681 A KR20050095681 A KR 20050095681A
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- South Korea
- Prior art keywords
- kimchi
- pizza sauce
- pizza
- sauce
- feeling
- Prior art date
Links
- 235000013550 pizza Nutrition 0.000 title claims abstract description 29
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 24
- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 title description 3
- 230000004151 fermentation Effects 0.000 title description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 210000003462 vein Anatomy 0.000 claims description 4
- 239000008162 cooking oil Substances 0.000 abstract description 4
- 235000019621 digestibility Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000013351 cheese Nutrition 0.000 abstract description 2
- 230000001079 digestive effect Effects 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 241000234282 Allium Species 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 241000227653 Lycopersicon Species 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
Abstract
가. 청구범위에 기재된 발명이 속하는 기술분야.end. The technical field to which the invention described in the claims belongs.
본 발명은 피자소스의 제조방법에 관한 것으로, 특히 피자소스에 발효되어진 김치를 사용함으로서 소화력증진은 물론 연령층에 관계없이 취식이 가능토록 한 것이다.The present invention relates to a method for producing a pizza sauce, and in particular, by using kimchi fermented in the pizza sauce to improve digestion, as well as to be able to eat regardless of age groups.
나. 발명이 해결하려는 기술적 과제.I. The technical problem to be solved by the invention.
현재 피자소스는 밀가루 반죽하여 발효시킨 것을 판상으로 만든후 그 상면에 피자소스를 도포하고 그 상면에 여러개지 재료를 뿌려주고 그 상면에 치즈를 뿔서 구음토록 함으로서 피자를 제조하고 있는 것이다.Currently, pizza sauce is made by making dough into a plate and then applying pizza sauce on the upper surface, sprinkling several ingredients on the upper surface, and rolling the cheese on the upper surface to make pizza.
그러나 통상의 피자소스는 토마토와 양파 및 고기육수를 사용하게 됨으로 약간의 느끼함을 갖게 되는 것이고, 특히 구음을 위하여 팬에 바르는 식용유는 느끼함과 소화력에도 문제를 야기시키게 되는 것이다.However, the usual pizza sauce will have a slight feeling by using tomatoes, onions, and meat broth, especially cooking oil applied to the pan for roasting will cause problems with feeling and digestibility.
다. 발명의 해결방법의 요지.All. Summary of the Solution of the Invention.
따라서 발효되어진 김치를 주원료로 하여 피자소스를 제조함으로서 김치에 의한 느끼함의 제거는 물론 소화력을 증진토록 할 수 있고 누구나 거부감이 없이 취식이 가능토록 한 것이다.Therefore, by making pizza sauce with fermented kimchi as the main ingredient, it is possible to eliminate the feeling caused by kimchi as well as to increase digestive power, and anyone can eat without refusal.
라. 발명의 중요한 용도la. Important uses of the invention
피자소스.Pizza sauce.
Description
본 발명은 피자소스의 제조방법에 관한 것으로, 특히 피자의 느끼함을 유발시키는 고기육수를 줄이고, 발효되어진 김치를 사용함으로서 김치의 담백함과 우리전통음식인 발효되어진 김치의 독특한 맛을 유지토록 하여 연령층에 관계없이 누구나 거부감이 없이 취식이 가능토록 한 것이다.The present invention relates to a method for producing a pizza sauce, in particular, by reducing the meat broth that causes the feeling of pizza, by using fermented kimchi to maintain the lightness of kimchi and the unique taste of fermented kimchi that is our traditional food age group Regardless of whether anyone can eat without eating.
현재 피자소스는 이스트 등을 이용하여 발효시킨 것을 밀가루 반죽을 판상으로 만들어진 상면에 도포되어지는 것으로 Currently, pizza sauce is fermented with yeast, etc., which is applied to the upper surface made of flour dough.
이러한 피자소스에는 통상 토마토와 양파 및 육수를 주원료로 사용하게 되는데 장기보존을 위하여 통상 열을 가하여 가공하게 됨으로 토마토의 고유의 향이 변질되면서 약간의 느끼함을 갖게 되는 것이고, 이러한 것들의 대부분은 발효시킨 성분이 없고, 특히 피자의 구음을 위하여 팬에 바르게 되는 식용유에 의하여 느끼함을 배가시키게 되고 특히 이러한 식용유는 취식후에 소화력에도 문제를 야기시키게 되는 것이다.These pizza sauces usually use tomatoes, onions, and broth as the main ingredients, which are usually processed by applying heat for long-term preservation, resulting in a slight sensation as the inherent aroma of tomatoes changes, and most of them are fermented. The lack of ingredients, especially the cooking oil which is applied to the pan for baking pizza, doubles the feeling, and especially such cooking oil causes problems with digestibility after eating.
따라서 본 발명은 상기한 종래의 문제점을 해결하기 위해서 안출한 것으로, 발효되어진 김치를 갈아 섬유질이 함유되어진 상태로 김치를 원료로 하여 피자소스를 제조함으로서 김치에 의한 느끼함의 제거는 물론 발효에 의하여 얻어진 발효균에 의하여 소화력을 증진토록 할 수 있는 발효되어진 김치가 함유되어진 피자소스를 제공하기 위한 것이다.Therefore, the present invention has been made in order to solve the above-mentioned conventional problems, by grinding the fermented kimchi to produce a pizza sauce with kimchi as a raw material in the state containing the fiber to remove the feeling of kimchi, as well as obtained by fermentation It is to provide a pizza sauce containing fermented kimchi that can enhance the digestive power by the fermentation bacteria.
이하에서는 첨부 도면을 참조하여 본 발명의 가장 바람직한 일 실시 예를 상세히 설명하기로 한다. 우선 피자를 제조하는 공정으로는 다음과 같다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, the process of manufacturing a pizza is as follows.
제1공정1st process
밀가루 반죽공정Dough process
반죽되어지는 밀가루에 이스트나 술을 함유토록 하여 발효토록 함으로서 밀가루 반죽이 부풀어오르게 하는 공정이다.It is a process that makes flour dough to swell by containing yeast or liquor in fermented flour.
이는 반죽되어진 밀가루를 판상으로 제조할 경우에 제조의 용이성은 물론 구울 경우에 반죽되어진 밀가루에 의하여 부풀어오름이 있도록 하기 위한 것이다. This is to ensure that the dough is swelled by the dough kneaded when baked as well as the ease of manufacturing when the dough is prepared in a plate shape.
제2공정 2nd process
피자소스를 도포 공정.Pizza sauce coating process.
피자소스는 판상으로 제조된 반죽밀가루 층에 균일하게 도포되어지도록 통상 전분을 사용하게 됨으로 긴밀한 밀착이 이루어지게 되는 것이다.Pizza sauce is a close contact is made by using the starch to be uniformly applied evenly to the dough-flour layer prepared in a plate shape.
제3공정3rd process
토핑공정.Topping process.
이러한 공정에 의하여 불고기 피자와 치즈피자와 다양한 피자의 종류로 구분되어지는 것이다.By this process, Bulgogi Pizza and Cheese Pizza are divided into various types of pizza.
제4공정4th process
구움 공정.Burning process.
팬에 식용유 등을 바른 후 오븐 등에 투입하여 일정한 온도로 가열토록 함으로서 밀가루가 부풀어오르면서 익게 되는 것이고, 피자소스와 토핑재료가 익게 되는 공정이다.After cooking oil, etc. in a pan and put it in an oven to be heated to a certain temperature to swell the flour is ripening, the pizza sauce and topping ingredients are cooked.
따라서 이와 같이 제조되는 피자는 통상피자소스가 토마토와 양파 및 피자스파이스믹스(일명 육수)를 일정량 전분과 정맥당을 혼합하여 제조하기 때문에 밀가루 반죽에 적당하고 균일하게 도포가 이루어지는 것이다.Therefore, the pizza prepared in this way is usually made of pizza and tomato and onion and pizza spice mix (aka broth) by mixing a predetermined amount of starch and venous sugar is suitable and uniformly applied to the dough.
따라서 본 발명에서는 이러한 피자소스의 사용을 양념이 가미되어져 발효되어진 김치를 갈아서 사용하게 되는 것이다.Therefore, in the present invention, the use of such a pizza sauce is used to grind the kimchi is fermented with seasoning.
이때 섬유질을 갈 경우에 사용되는 방식은 믹서기를 이용하여 일정한 입자의 크기를 갖도록 제조함으로서 취식할 경우에 씹히는 맛을 향상토록 하는 것이다. At this time, the method used when grinding the fiber is to improve the chewy taste when eating by preparing to have a certain particle size using a blender.
다음은 가장 적절한 김치의 맛과 너무 강하지 않은 김치의 맛을 갖도록 하면서도 소화력이 우수하고 느끼한 맛을 제거토록 하기 위한 함량의 수단이다.The following is a measure of the content to ensure that the most appropriate kimchi taste and not too strong taste of kimchi while having excellent digestibility and feeling of taste.
제1 실시예First embodiment
분쇄되어진 김치 원액 30%30% of crushed Kimchi solution
대두전분 28%Soybean Starch 28%
토마토 25%Tomato 25%
양파 5%Onion 5%
정맥당 2%2% per vein
육수 10%10% broth
상기의 비율로 할 경우에 피자를 자주 취식하는 소비자10인의 입장에서 조사한 결과 모두 느끼함이 없고 김치성분에 대한 독특한 맛이나 향을 느낄 수 없으면서도 소화가 잘된다는 실험결과를 얻었음In the above ratio, the results of the survey of ten consumers who frequently eat pizza showed that they had no feeling of feeling and digested well without feeling the unique taste or aroma of Kimchi ingredients.
실시예 2Example 2
분쇄되어진 김치 원액 25%Crushed Kimchi Stock 25%
대두전분 28%Soybean Starch 28%
토마토 30%Tomato 30%
양파 5%Onion 5%
정맥당 2%2% per vein
육수 10%10% broth
상기와 같이 할 경우에는 느끼함이 아직도 느낀다는 응답자가 절반 가량이고 소화도 잘되는 것 같지 않다는 응답자도 절반이상이 되었음을 알 수 있었다.In the case of doing the above, about half of respondents said that they still felt and more than half of respondents did not seem to be well digested.
실시 예 3Example 3
분쇄되어진 김치 원액 35%Crushed Kimchi Stock Solution 35%
대두전분 28%Soybean Starch 28%
토마토 20%Tomato 20%
양파 5%Onion 5%
정맥당 2%2% per vein
육수 10%10% broth
위와 같이 할 경우에는 김치 냄새가 난다는 응답자가 절반이상이 되었고 독특한 냄새로 인하여 역겨움을 느꼈다는 다수의 응답자도 있었다.In this case, more than half of the respondents said they smelled of Kimchi, and many responded that they felt disgusted by the unique smell.
따라서 가장 적절한 김치의 함량으로는 26%-32%정도인 것을 알 수 있었고, 김치의 형태가 발효되어진 상태로 사용할 경우가 소화력이 우수하고 느끼함을 느끼지 않는다는 것을 확인하였다.Therefore, the most appropriate content of kimchi was found to be about 26% -32%, and it was confirmed that when the form of kimchi was used in the fermented state, the digestibility was excellent and it did not feel.
이러한 갈아진 김치와 물과 정맥당을 1차로 혼합후 끓인다. 그후 저온으로 끓이면서 바닥에서 타지 않토록 저어주면서 끓이게 되는 것이고, 이때 시간상으로는 20분 정도 끓이게 되는 것이다.Mix the ground kimchi, water and venous sugar first and then boil. After boiling at low temperatures to stir not to burn at the bottom of the boil, which will boil about 20 minutes in time.
그후 토마토를 혼합한 후 10분정도 끓인 후 전분을 넣어 점도를 맞추게 되는 것이고, 이런 상태에서 저온으로 끓이면서 소스가 완성토록 되는 것이다.After the tomato is mixed and boiled for about 10 minutes, the starch is added to adjust the viscosity. In this state, it is boiled at low temperature to complete the sauce.
이때의 가공시간은 대략 10분정도 끓이면서 완성하는 것이다.At this time, the processing time is about 10 minutes to complete the boiling.
또한 김치의 형태를 즙상으로 사용하였을 경우에는 씹히는 맛이 없기 때문에 어느 정도의 느끼한 맛을 느꼈다는 응답자가 있었고 갈아서 사용할 경우에는 어느 정도의 씹히는 맛으로 인하여 느끼함은 물론 소화도 증진되어진다는 응답자가 많았다. In addition, respondents said that when they used the form of kimchi as a juice, they did not feel chewy, so they felt some sense of taste. Many.
상술한 바와 같이 본 발명의 발효되어진 김치는 소화력은 물론 느끼함을 제공하게 됨으로 다양한 소비층의 확보는 물론 소화력의 증진에 의하여 건강의 증진에도 도움이 된다는 것이다.As described above, the fermented kimchi of the present invention is to provide a feeling of digestion as well as to improve the health by securing a variety of consumer groups as well as digestion.
도 1은 본 발명의 제조공정을 도시한 블록도. 1 is a block diagram showing a manufacturing process of the present invention.
도 2는 제조된 피자의 구성층을 나타낸 단면도. 2 is a cross-sectional view showing a constituent layer of the prepared pizza.
<도면의주요부분에대한부호의설명>Explanation of symbols on the main parts of the drawing
2: 반죽밀가루층 4: 소스층2: dough flour layer 4: sauce layer
6: 토핑층 8: 치즈층6: topping layer 8: cheese layer
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020040020221A KR20050095681A (en) | 2004-03-25 | 2004-03-25 | A manufacturing process of a pizza sauce to using the fermentation kimchi |
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| KR1020040020221A KR20050095681A (en) | 2004-03-25 | 2004-03-25 | A manufacturing process of a pizza sauce to using the fermentation kimchi |
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| KR1020040020221A KR20050095681A (en) | 2004-03-25 | 2004-03-25 | A manufacturing process of a pizza sauce to using the fermentation kimchi |
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| Country | Link |
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| KR (1) | KR20050095681A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100774536B1 (en) * | 2006-03-14 | 2007-11-08 | 한국식품연구원 | Manufacturing method of kimchi source |
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2004
- 2004-03-25 KR KR1020040020221A patent/KR20050095681A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100774536B1 (en) * | 2006-03-14 | 2007-11-08 | 한국식품연구원 | Manufacturing method of kimchi source |
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