KR20190130433A - How to make a three-stage sandwich with tomato sauce - Google Patents

How to make a three-stage sandwich with tomato sauce Download PDF

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KR20190130433A
KR20190130433A KR1020180055148A KR20180055148A KR20190130433A KR 20190130433 A KR20190130433 A KR 20190130433A KR 1020180055148 A KR1020180055148 A KR 1020180055148A KR 20180055148 A KR20180055148 A KR 20180055148A KR 20190130433 A KR20190130433 A KR 20190130433A
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South Korea
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tomato
bread
sandwich
sugar
tomato sauce
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KR1020180055148A
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Korean (ko)
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사재관
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사재관
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

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

Abstract

The purpose of the present invention is to provide a manufacturing process of individual and differentiated sandwich materials such that everyone enjoys sandwich as a healthy food. More specifically, the present invention relates to a manufacturing method of a 3-layered sandwich with a tomato sauce, comprising: a tomato sauce preparing step of mixing and heating tomatoes, lotus roots, Korean beef, sweet potato powders, onions, chives, garlics, traditional Korean soy sauces, sugar, cabbage, carrots, and potatoes to manufacture a tomato sauce; a tomato ketchup preparing step of mixing the tomatoes, sugar, natural vinegar and salt with water and heating the same to manufacture a tomato ketchup; a mayonnaise preparing step of mixing corn oil, sugar, egg yolks, and milk and stirring the same to manufacture a mayonnaise; a beef patty preparing step of grinding Korean beef to mix the same with onions, water parsley, bell peppers, green chili pepper, eggs, bread powder, garlics, wheat flour, pepper, and sesame oil to make a paste and form the paste in a predetermined shape; a bread preparing step of mixing wheat flour, eggs, sugar, milk and baking powder to make a paste, baking the same in a rectangular bread frame and cutting the same by a predetermined thickness; and a sandwich finishing step of preparing a plurality of cut bread pieces, putting fried eggs, lettuce, and the Korean beef between each bread, spreading the tomato sauce, mayonnaise and a tomato best and finishing a three-layered sandwich.

Description

토마토 소스 3단 샌드위치 제조방법{How to make a three-stage sandwich with tomato sauce}How to make a three-stage sandwich with tomato sauce

본 발명은 3단 샌드위치 제조방법에 관한 것으로서, 더욱 상세하게는 순수한 국내산 농산물을 이용하여 남녀노소 누구나 안심하고 먹을 수 있는 토마토 소스 3단 샌드위치 제조방법에 관한 것이다.The present invention relates to a three-stage sandwich manufacturing method, and more particularly to a tomato sauce three-stage sandwich manufacturing method that can be safely consumed by anyone of all ages using pure domestic agricultural products.

일반적으로, 산업사회가 발전함에 따라 사회생활을 하는 성인들은 바쁜 하루하루를 생활하고 있어 하루의 시작인 아침식사를 대부분 빵이나 샌드위치로 대체하는 사람이 급증하고 있는 추세이고, 아이들의 간식으로 샌드위치를 지급하는 경우가 늘어나고 있다.In general, as the industrial society develops, adults who live socially are living a busy day, and there is an increasing number of people who replace breakfast, which is the beginning of the day, with bread or sandwiches. More cases are being paid.

그러나, 현재 시중에 유통되고 있는 샌드위치는 단순히 식빵 사이에 야채나 치즈, 햄을 넣고 토마토 케찹이나 마요네즈를 개인 취향에 맞도록 뿌려서 먹는 것으로서 단순히 한끼 식사를 때우는 개념일 뿐 인체 건강에는 좋은 영향을 미치지 못하는 문제점이 있었다.However, the sandwiches currently on the market are simply eaten with vegetables, cheese or ham sandwiched between bread and sprinkled with tomato ketchup or mayonnaise to suit your personal taste. There was a problem.

본 발명은 상기한 샌드위치 제조에 있어서의 문제점을 개선하기 위해 제안된 것으로서, 샌드위치 재료의 개별적이면서 차별화된 제조공정을 제공함으로서 남녀노소 누구나 건강식으로 샌드위치를 즐길 수 있도록 하는데 목적이 있다.The present invention has been proposed to improve the problems in the above-described sandwich production, by providing an individual and differentiated manufacturing process of the sandwich material, the object of all ages and men and women to enjoy a healthy sandwich.

상기 목적을 이루기 위한 본 발명의 제조방법은, 토마토와 연근뿌리, 한우 소고기, 고구마 가루, 양파, 부추, 마늘, 조선간장, 설탕, 양배추, 당근, 감자를 혼합 가열하여 토마토 소스를 제조하는 토마토 소스 준비단계와; 상기 토마토와 설탕, 천연식초, 소금을 물과 함께 혼합하여 가열함으로 토마토 케찹을 제조하는 토마토 케찹 준비단계와; 옥수수유, 설탕, 계란 노른자, 우유를 혼합하여 교반함으로서 마요네즈를 제조하는 마요네즈 준비단계와; 한우 소고기를 갈아서 양파, 미나리, 피망, 풋고추, 계란, 빵가루, 마늘, 밀가루, 후추, 참기름을 혼합하여 반죽한 후, 반죽물을 일정 형상으로 성형시키는 소고기 패티 준비단계와; 밀가루와 계란, 설탕, 우유, 베이킹 파우더를 혼합하여 반죽한 후 사각 형태의 빵틀에 구워서 일정 두께로 절단을 실시하는 식빵 준비단계와; 상기 절단된 다수개의 식빵을 준비하여 각 식빵 사이에 계란 후라이와 양상추 그리고 상기 소고기 패티를 얹은 후 상기 토마토 소스와 마요네즈 그리고 토마토 베스트를 뿌려 줌으로서 3단 형태의 샌드위치를 완성하는 샌드위치 완성단계를 포함하는 것을 특징으로 한다.The production method of the present invention for achieving the above object, tomato sauce to produce a tomato sauce by heating mixed tomato and lotus root, Korean beef beef, sweet potato powder, onion, leek, garlic, Korean soy sauce, sugar, cabbage, carrots, potatoes A preparation step; A tomato ketchup preparation step of preparing tomato ketchup by heating the tomato and sugar, natural vinegar and salt by mixing with water; Mayonnaise preparation step of preparing mayonnaise by mixing corn oil, sugar, egg yolk and milk; Grinding beef cattle, onions, buttercups, bell peppers, green peppers, eggs, bread flour, garlic, flour, pepper, sesame oil and kneading, and then preparing a beef patty to form a dough to a predetermined shape; A bread preparation step of mixing flour and eggs, sugar, milk, and baking powder, kneading and baking the bread in a square bread mold to cut to a predetermined thickness; A sandwich completion step of preparing a sandwich of the three-stage by preparing a plurality of cut bread and topped with egg fried, lettuce and the beef patty between each bread and sprinkled tomato sauce, mayonnaise and tomato vest It is characterized by.

이러한 본 발명의 3단 샌드위치는, 3단 형태로 제작되어 충분한 양을 이룸과 함께 토마토를 주재료로 한 소스가 포함되어짐으로서 남녀노소 누구나 영양간식으로 취식이 가능하게 된다.Since the three-stage sandwich of the present invention is produced in a three-stage form and includes a sauce containing tomato as a main ingredient in a sufficient amount, it is possible for everyone, men and women, to eat as a nutritious snack.

특히, 토마토 소스에는 연근뿌리가 포함되어져 있기 때문에 피부미용에 탁월한 효과를 나타내게 된다.
In particular, since the tomato sauce contains lotus roots, it has an excellent effect on skin beauty.

도 1은 본 발명 샌드위치 제조과정 순서도. 1 is a flow chart of the invention sandwich manufacturing process.

이하, 본 발명의 구체적인 실시 예를 첨부 도면을 참조하여 상세히 살펴보기로 한다.Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

먼저, 본 발명의 샌드위치 제조를 위한 각 재료의 준비 과정을 살펴보기로 한다.First, the preparation process of each material for producing a sandwich of the present invention will be described.

<토마토 소스 준비단계><Tomato Sauce Preparation Step>

토마토 소스의 제조를 위해서는, 토마토 40~60중량%와, 연근뿌리 15~25중량%, 갈은 한우소고기 15~25중량%, 고구마 가루 1~5중량%, 양파 1~5중량%, 부추 0.5~3중량%, 마늘 0.5~3중량%, 조선간장 0.1~5중량%, 설탕 0.1~3중량%, 양배추 0.1~5중량%, 당근 0.1~3중량%, 감자 0.1~3중량%, 토마토 베스트 0.1~1중량%를 혼합하여 스텐레스 용기에 넣고 저어주면서 약한 불(??~??℃) 에 3~5시간 동안 끓여준다.For the manufacture of tomato sauce, 40 to 60% by weight of tomatoes, 15 to 25% by weight of lotus root root, 15 to 25% by weight of ground beef cattle, 1 to 5% by weight of sweet potato flour, 1 to 5% by weight of onion, leek 0.5 ~ 3% by weight, garlic 0.5-3%, Chosun soy 0.1-5%, sugar 0.1-3%, cabbage 0.1-5%, carrot 0.1-3%, potato 0.1-3%, tomato vest Mix 0.1 ~ 1% by weight in stainless steel container and stir and boil for 3 ~ 5 hours on low heat (?? ~ ?? ℃) .

상기 재료 중에서 토마토와, 연근뿌리, 양파, 부추, 마늘, 양배추, 당근, 감자는 믹서에 갈아서 혼합함이 바람직하다.Of the above ingredients, it is preferable to grind tomatoes, lotus roots, onions, leeks, garlic, cabbage, carrots and potatoes by grinding in a mixer.

그리고, 연근뿌리는 껍질을 벗긴 후 특유의 향을 제거하기 위해 5~10일동안 맑은물에 담근 상태에서 냉장 15℃ 온도로 보관하되, 3시간 간격으로 물을 갈아줌으로서 신선한 상태가 유지되어질 수 있도록 하게 된다.And, after removing the roots of lotus roots, to keep the smell of fresh water for 5 to 10 days to remove the characteristic aroma stored in a cold 15 ℃ temperature, by changing the water every three hours can be kept fresh Will be.

또한, 토마토 베스트는 토마토와 천연식초, 소금을 물과 함께 혼합하여 가열함으로 제조한후 첨가되어지게 된다.In addition, the tomato vest is added by preparing the tomato and natural vinegar, salt by mixing with water and heating.

이와 같이 완성된 토마토 소스는 밀폐용기에 넣어서 급속 냉장 보관하게 된다.The tomato sauce thus completed is placed in an airtight container and rapidly refrigerated.

<토마토 케찹 준비단계><Preparation Step of Tomato Ketchup>

그리고, 토마토 케찹은 갈은 토마토 60~80중량%, 물 10~20중량%, 설탕 5~15중량%, 천연식초 1~5중량%, 소금 1~3중량%로 혼합이 이루어지게 된다.And, the tomato ketchup is made of 60 to 80% by weight of ground tomatoes, 10 to 20% by weight of water, 5 to 15% by weight of sugar, 1 to 5% by weight of natural vinegar, 1 to 3% by weight of salt.

즉, 위생 스텐레스 용기에 토마토와 물을 약 8:2의 비율로 투입한 후 약한 불(??~??℃) 로 서서히 가열해 주면서 묽어질 무렵 천연식초와 설탕을 첨가하고, 마지막으로 소금을 넣으면서 간을 보게 된다.In other words, tomato and water are added to a sanitary stainless steel container at a ratio of about 8: 2, then heated slowly over low heat (?? ~ ?? ℃) , and natural vinegar and sugar are added at the time of thinning. You will see the liver as you put it.

완성된 토마토 케찹은 밀폐용기에 넣어서 급속 냉장 보관하게 된다.The finished tomato ketchup is placed in a sealed container for rapid refrigeration.

<마요네즈 준비단계><Mayonnaise preparation stage>

또한, 마요네즈는 계란 노른자 60~80중량%, 우유 10~30중량%, 옥수수유 1~9중량%, 설탕 5~10중량%로 혼합이 이루어지게 된다.In addition, mayonnaise is made of 60 to 80% by weight of egg yolk, 10 to 30% by weight of milk, 1 to 9% by weight of corn oil, 5 to 10% by weight of sugar.

즉, 위생 스텐레스 용기에 계란 노른자를 넣고 우유와 설탕를 혼합하여 핸드블랜딩을 하면서 옥수수유를 서서히 첨가하고, 마지막으로 우유를 더 첨가하여 색상을 조절하게 된다.In other words, the egg yolk is placed in a sanitary stainless steel container, and milk and sugar are mixed and hand blended while corn oil is gradually added, and finally, milk is further added to adjust the color.

완성된 마요네즈는 밀폐용기에 넣어서 냉장 보관하게 된다.The completed mayonnaise is stored in a sealed container and refrigerated.

<소고기 패티 준비단계><Beef Patty Preparation Step>

본 발명에서의 소고기 패티는, 한우 소고기를 갈아서 양파, 미나리, 피망, 풋고추, 계란, 빵가루, 마늘, 밀가루, 후추, 참기름을 혼합하여 반죽한 후, 반죽물을 일정 형상으로 성형시킨 후 냉동 보관하게 된다.Beef patty in the present invention, grind the beef cattle, onion, buttercups, bell peppers, green pepper, eggs, bread flour, garlic, flour, pepper, sesame oil and kneading, after molding the dough into a certain shape to be stored frozen do.

이때, 소고기 50~70중량%, 양파 20~40중량%, 미나리 1~5중량%, 피망 1~5중량%, 풋고추 1~5중량%, 계란 1~5중량%, 빵가루 1~5중량%, 마늘 1~3중량%, 밀가루 1~3중량%, 후추 1~3중량%, 참기름 1~3중량%의 비율로 혼합이 이루어짐이 바람직하다.At this time, beef 50-70%, onion 20-40%, parsley 1-5%, green pepper 1-5%, green pepper 1-5%, egg 1-5%, breadcrumbs 1-5% , 1 to 3% by weight of garlic, 1 to 3% by weight of flour, 1 to 3% by weight of pepper, 1 to 3% by weight of sesame oil is preferably mixed.

<식빵 준비단계><Bread preparation stage>

그리고, 밀가루 70~90중량%, 계란 5~20중량%, 우유 2~10중량%, 설탕 2~5중량%, 베이킹 파우더 1~3중량%를 혼합하여 고르게 반죽한 후, 사각 형태의 빵틀에 넣어서 약 3~4시간 동안 부풀어 오르도록 한 후, 오븐에 구워서 일정 두께로 절단을 실시한다.Then, 70 to 90% by weight of wheat flour, 5 to 20% by weight of eggs, 2 to 10% by weight of milk, 2 to 5% by weight of sugar, and 1 to 3% by weight of baking powder were kneaded evenly, and then placed in a square bread mold. Put it inflated for about 3 to 4 hours, bake in oven, and cut to a certain thickness.

<3단 샌드위치 완성><Three steps of sandwich completion>

상기 준비된 재료를 이용하여 3단 샌드위치를 만들게 되는데, 이때에는 절단된 다수개의 식빵을 준비하여 식빵을 오븐 후라이펜에서 살짝 구워준 후 각 식빵 사이에 계란 후라이와 양상추 그리고 상기 소고기 패티를 얹은 후 상기에서 제조된 토마토 소스와 마요네즈 그리고 토마토 베스트를 뿌려 줌으로서 3단 형태의 샌드위치를 완성하게 된다.
Using the prepared ingredients to make a three-stage sandwich, at this time prepare a plurality of cut bread and bake the bread lightly in the oven frying pen, and then put the fried egg and lettuce and the beef patty between each bread prepared in the above Sprinkle tomato sauce, mayonnaise and tomato vests to make a three-tier sandwich.

이와 같이 완성된 3단 샌드위치는 토마토를 주재료로 한 소스 및 케찹을 포함하여 위생적이면서 영양소를 함유하고 있기 때문에 남녀노소 누구나 영양간식으로 취식이 가능하게 된다.
The three-stage sandwiches are hygienic and nutrient-containing, including tomato-based sauces and ketchup, so anyone can eat as a nutritious snack.

Claims (4)

토마토와 연근뿌리, 한우 소고기, 고구마 가루, 양파, 부추, 마늘, 조선간장, 설탕, 양배추, 당근, 감자를 혼합 가열하여 토마토 소스를 제조하는 토마토 소스 준비단계와;
상기 토마토와 설탕, 천연식초, 소금을 물과 함께 혼합하여 가열함으로 토마토 케찹을 제조하는 토마토 케찹 준비단계와;
옥수수유, 설탕, 계란 노른자, 우유를 혼합하여 교반함으로써 마요네즈를 제조하는 마요네즈 준비단계와;
한우 소고기를 갈아서 양파, 미나리, 피망, 풋고추, 계란, 빵가루, 마늘, 밀가루, 후추, 참기름을 혼합하여 반죽한 후, 반죽물을 일정 형상으로 성형시키는 소고기 패티 준비단계와;
밀가루와 계란, 설탕, 우유, 베이킹 파우더를 혼합하여 반죽한 후 사각 형태의 빵틀에 구워서 일정 두께로 절단을 실시하는 식빵 준비단계와;
상기 절단된 다수개의 식빵을 준비하여 각 식빵 사이에 계란 후라이와 양상추 그리고 상기 소고기 패티를 얹은 후 상기 토마토 소스와 마요네즈 그리고 토마토 베스트를 뿌려 줌으로서 3단 형태의 샌드위치를 완성하는 샌드위치 완성단계;
를 포함하는 것을 특징으로 하는 토마토 소스 3단 샌드위치 제조방법.Tomato sauce preparation step of preparing a tomato sauce by heating a mixture of tomato and lotus root, Korean beef beef, sweet potato powder, onion, leek, garlic, Korean soy sauce, sugar, cabbage, carrot, potato;
A tomato ketchup preparation step of preparing tomato ketchup by heating the tomato and sugar, natural vinegar and salt by mixing with water;
Mayonnaise preparation step of preparing mayonnaise by mixing and stirring corn oil, sugar, egg yolk and milk;
Grinding beef cattle, onions, buttercups, bell peppers, green peppers, eggs, bread crumbs, garlic, flour, pepper, sesame oil and kneading, and then preparing a beef patty to shape the dough into a predetermined shape;
A bread preparation step of mixing flour and eggs, sugar, milk, and baking powder, baking the dough and baking it in a square bread mold and cutting it to a predetermined thickness;
Sandwich completion step of preparing a plurality of cut bread to complete a three-step sandwich by sprinkling the egg fried, lettuce and the beef patty between each bread and sprinkled tomato sauce, mayonnaise and tomato vest;
Tomato sauce three-stage sandwich manufacturing method comprising a. 청구항 1에 있어서,
상기 토마토 소스 준비단계에서 사용되는 연근뿌리는 껍질을 벗긴 후 5~10일동안 물에 담근 상태에서 냉장 15℃ 온도로 보관하되, 3시간 간격으로 물을 교체시켜주는 것을 특징으로 하는 토마토 소스 3단 샌드위치 제조방법.The method according to claim 1,
The lotus root root used in the tomato sauce preparation step is peeled and stored in a chilled 15 ℃ temperature in a state soaked in water for 5 to 10 days, tomato sauce three steps characterized in that to replace the water every three hours Sandwich manufacturing method. 청구항 1에 있어서,
상기 토마토 소스 준비단계에서는 토마토 베스트가 더 첨가되어짐을 특징으로 하는 토마토 소스 3단 샌드위치 제조방법.The method according to claim 1,
In the tomato sauce preparation step, tomato sauce three-stage sandwich manufacturing method characterized in that the best tomato is added. 청구항 3에 있어서,
상기 토마토 베스트는 토마토와 천연식초, 소금을 물과 함께 혼합하여 가열함으로 제조되어짐을 특징으로 하는 토마토 소스 3단 샌드위치 제조방법.
The method according to claim 3,
The tomato vest is a tomato sauce three-stage sandwich manufacturing method characterized in that the tomato and natural vinegar, salt is prepared by mixing with water to heat.
KR1020180055148A 2018-05-14 2018-05-14 How to make a three-stage sandwich with tomato sauce KR20190130433A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230017458A (en) 2021-07-28 2023-02-06 김보라 Panini sandwich with pork belly and manufacturing method of the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230017458A (en) 2021-07-28 2023-02-06 김보라 Panini sandwich with pork belly and manufacturing method of the same

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