KR960013239A - Pizza flavor spread and its manufacturing method - Google Patents

Pizza flavor spread and its manufacturing method Download PDF

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Publication number
KR960013239A
KR960013239A KR1019940028014A KR19940028014A KR960013239A KR 960013239 A KR960013239 A KR 960013239A KR 1019940028014 A KR1019940028014 A KR 1019940028014A KR 19940028014 A KR19940028014 A KR 19940028014A KR 960013239 A KR960013239 A KR 960013239A
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KR
South Korea
Prior art keywords
pizza
flavor
spread
beef
cheese
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Application number
KR1019940028014A
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Korean (ko)
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KR0140152B1 (en
Inventor
송영곤
이호영
이영희
이태헌
윤형식
Original Assignee
오동빈
동원산업 주식회사
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Priority to KR1019940028014A priority Critical patent/KR0140152B1/en
Publication of KR960013239A publication Critical patent/KR960013239A/en
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Publication of KR0140152B1 publication Critical patent/KR0140152B1/en

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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 식초 1.0-3.0%, 토마토페이스트 20.0-40.0%, 양파 5.0-15.0%, 마늘 1.0-5.0%, 분말원료(피자스파이스 0.5-2.0%, 치즈후레이버 0.5-2.0%, 코코아크림파우더 2.0-7.0%, 전분 2.0-6.0%, 잔탄검 0.1-1.0%, 햄조미분말 0.5-2.0%, 쇠고기풍 조미료 1.0-4.0%, 식염 1.0-5.0%, 설탕 5.0-15.0%), 스모크후레이버 0.1-1.0%,파프리카 0.1-1.0%, 마아가린 2.0-5.0% 및 물 20.0-45.0%로 이루어지는 피자소스 30.0-75.0%에 햄 3.0-8.0%, 피망 1.0-5.0%, 양송이버섯 3.0-7.0%, 올리브 1.0-5.0%, 참치 5.0-10.0%, 치즈 2.0-7.0%, 싸라미 2.0-5.0%, 쇠고기 2.0-7.0%, 돼지고기 3.0-7.0% 및 스위트콘 3.0-9.0%을 첨가 하여 제조되는 피자맛 스프레드 및, 상기 피자맛 스프레드를 용기에 충진하고 캡핑 한 다음 레토르트 살균기에 서 100-120℃의 온도로 30-70분간 살균시킨뒤 실온으로 냉각시키는 피자맛 스프레드의 제조방법에 관한 것이다.The present invention vinegar 1.0-3.0%, tomato paste 20.0-40.0%, onion 5.0-15.0%, garlic 1.0-5.0%, powder raw materials (pizza spice 0.5-2.0%, cheese flavor 0.5-2.0%, cocoa cream powder 2.0 -7.0%, starch 2.0-6.0%, xanthan gum 0.1-1.0%, ham seasoning powder 0.5-2.0%, beef seasoning 1.0-4.0%, salt 1.0-5.0%, sugar 5.0-15.0%), smoke flavor 0.1 Pizza sauce consisting of -1.0%, paprika 0.1-1.0%, margarine 2.0-5.0%, and water 20.0-45.0%, ham 3.0-8.0%, bell pepper 1.0-5.0%, mushroom mushroom 3.0-7.0%, olive Pizza flavor prepared by adding 1.0-5.0%, tuna 5.0-10.0%, cheese 2.0-7.0%, salami 2.0-5.0%, beef 2.0-7.0%, pork 3.0-7.0% and sweet corn 3.0-9.0% The present invention relates to a method for preparing a pizza flavor spread, wherein the pizza flavor spread is filled and capped in a container, and then sterilized at a temperature of 100-120 ° C. for 30-70 minutes in a retort sterilizer and cooled to room temperature.

Description

피자맛 스프레드 및 그 제조방법Pizza flavor spread and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (5)

빵류에 발라먹거나 음식물의 재료로 이용될 수 있는 스트레드에 있어서, 식초, 토마토페이스트, 양파, 마늘, 피자스파이스, 치즈후레이버, 파프리카, 스모크후레이버, 코코아크림파우더, 전분, 잔탄검, 햄조미분말, 쇠고기풍 조미료, 식염, 설탕, 마아가린 및 물로 이루어지는 피자소스 30.0-75.0%를 포함하는 것을 특징으로 하는 피자맛 스프레드.For strides that can be applied to bread or used as food ingredients, vinegar, tomato paste, onions, garlic, pizza spice, cheese flavor, paprika, smoke flavor, cocoa cream powder, starch, xanthan gum, ham seasoning A pizza flavor spread comprising 30.0-75.0% of a pizza sauce consisting of powder, beef seasoning, salt, sugar, margarine and water. 제1항에 있어서, 상기 피자소스는 식초 1.0-3.0%, 토마토페이스트 20.0-40.0%, 양파 5.0-15.0%, 마늘 1.0-5.0%, 피자스파이스 0.5-2.0%, 치즈후레이버 0.5-2.0%, 스모크후레이버 0.1-1.0%, 파프리카 0.1-1.0%, 코코아크림파우더 2.0-7.0%, 전분 2.0-6.0%, 잔탄검 0.1-1.0%, 햄조미분말 0.5-2.0%, 쇠고기풍 조미료 1.0-4.0%, 식염 1.0-5.0%, 설탕 5.0-15.0%, 스모크후레이버 0.1-1.0%,파프리카 0.1-1.0%, 마아가린 2.0-5.0% 및 물 20.0-45.0%로 이루어지는 것을 특징으로 하는 피자맛 스프레드.According to claim 1, The pizza sauce is vinegar 1.0-3.0%, tomato paste 20.0-40.0%, onion 5.0-15.0%, garlic 1.0-5.0%, pizza spice 0.5-2.0%, cheese flavor 0.5-2.0%, Smoke flavor 0.1-1.0%, paprika 0.1-1.0%, cocoa cream powder 2.0-7.0%, starch 2.0-6.0%, xanthan gum 0.1-1.0%, ham seasoning powder 0.5-2.0%, beef flavor seasoning 1.0-4.0% Pizza flavor spread, characterized in that consisting of 1.0-5.0%, sugar 5.0-15.0%, smoke flavor 0.1-1.0%, paprika 0.1-1.0%, margarine 2.0-5.0% and water 20.0-45.0%. 제1항에 있어서, 상기 피자맛 스프레드는 상기 피자소스 30.0-75.0%외에 햄 3.0-8.0%, 피망 1.0-5.0%, 양송이버섯 3.0-7.0%, 올리브 1.0-5.0%, 참치 5.0-10.0%, 치즈 2.0-7.0%, 싸라미 2.0-5.0%, 쇠고기 2.0-7.0%, 돼지고기 3.0-7.0% 및 스위트콘 3.0-90.0%로 이루어지는 것을 특징으로 하는 피자맛 스프레드.According to claim 1, The pizza flavor spread in addition to the pizza sauce 30.0-75.0% ham 3.0-8.0%, green pepper 1.0-5.0%, mushroom mushroom 3.0-7.0%, olive 1.0-5.0%, tuna 5.0-10.0%, Pizza flavor spread characterized by consisting of 2.0-7.0% cheese, 2.0-5.0% salami, 2.0-7.0% beef, 3.0-7.0% pork and 3.0-90.0% sweet corn. 제1항에 있어서, 상기 피자맛 스프레드는 pH 4.5-4.8인 것을 특징으로 하는 피자맛 스프레드.The pizza flavor spread of claim 1, wherein the pizza flavor spread has a pH of 4.5-4.8. 다진 마늘과 양파를 마아가린으로 볶아낸 후 토마토페이스트와 분말원료(피자스파이스, 치즈후레이버, 코코아크림파우더, 전분, 햄조미분말, 쇠고기풍 조미료, 식염, 설탕, 잔탄검), 스모크후레이버, 파프리카 및 물을 투입하여 90-98℃까지 가열한 다음 가열을 중지하고 식초를 투입하여 혼합하고 30-50℃의 온도로 냉각시킴으로써 피자소스를 제조하는 공정과; 상기 피자소스에 5-20㎜로 절단함 햄, 피망, 양송이버섯, 올리브, 참치,치즈, 싸라미, 스위트콘, 볶은 쇠고기 및 돼지고기를 혼합하여 3-15분간 교반하여 혼합하는 공정; 및 상기 혼합공정에 의한 피자맛 스프레드를 용기에 충진하고 캡핑한 다음 레토르트 살균기에서 100-120℃의 온도로 30-70분간 살균시킨 뒤 실온으로 냉각시키는 공정으로 이루어지는 피자맛 스프레드의 제조방법.Roasted minced garlic and onion with margarine, then tomato paste and powdered raw materials (pizza spice, cheese flavor, cocoa cream powder, starch, ham seasoning powder, beef flavor, salt, sugar, xanthan gum), smoke flavor, paprika And adding water to heat to 90-98 ° C., stopping heating, adding vinegar to mix, and cooling to a temperature of 30-50 ° C. to prepare a pizza sauce; Cutting the pizza sauce into 5-20 mm ham, green pepper, mushroom mushrooms, olives, tuna, cheese, salami, sweet corn, roasted beef and pork, and mixing for 3-15 minutes to stir and mix; And filling and capping the pizza flavor spread by the mixing process in a container, and then sterilizing at a temperature of 100-120 ° C. for 30-70 minutes in a retort sterilizer and cooling the mixture to room temperature. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940028014A 1994-10-28 1994-10-28 Spread containing flavor of pizza and process for preparation of it KR0140152B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940028014A KR0140152B1 (en) 1994-10-28 1994-10-28 Spread containing flavor of pizza and process for preparation of it

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Application Number Priority Date Filing Date Title
KR1019940028014A KR0140152B1 (en) 1994-10-28 1994-10-28 Spread containing flavor of pizza and process for preparation of it

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KR960013239A true KR960013239A (en) 1996-05-22
KR0140152B1 KR0140152B1 (en) 1998-06-01

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103704678A (en) * 2013-12-16 2014-04-09 彭聪 Making method for coprinus comatus fermented flour sauce
CN104489634A (en) * 2015-01-20 2015-04-08 徐金伟 Grassland bull beef sauce and production method thereof

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