KR20200100981A - Manufacturing method of sandwich containing unsaturated fatty acid - Google Patents

Manufacturing method of sandwich containing unsaturated fatty acid Download PDF

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KR20200100981A
KR20200100981A KR1020190019030A KR20190019030A KR20200100981A KR 20200100981 A KR20200100981 A KR 20200100981A KR 1020190019030 A KR1020190019030 A KR 1020190019030A KR 20190019030 A KR20190019030 A KR 20190019030A KR 20200100981 A KR20200100981 A KR 20200100981A
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bread
sandwich
salad
perilla oil
weight
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KR1020190019030A
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Korean (ko)
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유현무
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유현무
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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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • 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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

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

Abstract

The present invention relates to a method of preparing a sandwich containing unsaturated fatty acid, which comprises: a first step of grinding perilla seeds and extracting perilla oil containing unsaturated fatty acid at a temperature of 35-50°C and under a pressure condition of 100-300 bar using carbon dioxide; a second step of spreading the perilla oil extracted in the first step on one surface of one side of bread for a sandwich, making the other side of bread thick and compressing the other side to make the same hard, making a cut mark on one surface of the other side, and inserting cucumber that is cut diagonally into the cut mark; a third step of preparing sandwich salad by crushing and mincing ham, eggs, lettuce, onions, cheese, crab meat, apples, cucumber, mayonnaise, ketchup; and a step of placing the bread on which the perilla oil prepared in the second step is applied in a way that the perilla oil-applied surface is placed to face up, spreading the salad prepared in the third step on the surface, and covering the salad with the bread, into which the cucumber is inserted, prepared in the second step in a way that the cucumber is placed to face down so as to make a three-tiered sandwich. According to the present invention, it is possible to increase the demand for perilla seeds, and thus, the method can be beneficial for both producers and consumers.

Description

불포화지방산이 들어간 샌드위치의 제조방법{Manufacturing method of sandwich containing unsaturated fatty acid}Manufacturing method of sandwich containing unsaturated fatty acid {Manufacturing method of sandwich containing unsaturated fatty acid}

본 발명은 불포화지방산이 함유된 샌드위치 제조방법에 관한 것으로, 특히 샌드위치 빵 중 한쪽 빵에는 들깨에서 초임계 이산화탄소를 이용하여 추출한 들기름을 바르고 다른 한쪽 빵에는 칼집을 내어 오이지를 삽입하여 만든 신선한 맛이 일품이며 영양 면에서도 우수하게 한 샌드위치의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a sandwich containing unsaturated fatty acids, and in particular, one of the sandwich breads is coated with perilla oil extracted using supercritical carbon dioxide from perilla seeds, and the other bread is cut with a cut to insert cucumbers. And it relates to a method of manufacturing a sandwich with excellent nutrition.

백과사전에 따르면 샌드위치라는 말은 18세기 후반 영국의 JM샌드위치 백작이 항상 트럼프놀이에 열중하여 식사할 시간이 아까워 고용인으로 하여금 육류와 채소류를 빵 사이에 끼운 것을 만들게 하여 옆에 놓고 먹으며 승부를 겨룬 일에서 생겨났다고 한다. 샌드위치와 비슷한 음식은 오래전부터 볼 수 있었는데, 로마 시대에 벌써 검은 빵에 육류를 끼운 음식이 가벼운 식사대용으로 애용되었고, 러시아에서도 전체(前菜)의 한 종류인 오픈 샌드위치를 만들어 사용하였다고 한다.According to the encyclopedia, the word "sandwich" means that Count JM Sandwich of England in the late 18th century was always keen on playing cards, and because the time to eat was scarce, the employee made a piece of meat and vegetables sandwiched between bread and ate it next to him. It is said to have originated from. Foods similar to sandwiches have been seen for a long time. In Roman times, black bread and meat were already used as a substitute for light meals, and it is said that Russia also made open sandwiches, a type of whole (formerly).

최근 식생활의 편의와 간편성을 추구하는 경향에 따라 편의 식품의 판매율이 급속한 성장세를 보이고 있으며, 특히 하루의 아침식사를 샌드위치로 대체하는 사람이 급증하고 있는 추세이다. 그러나 샌드위치가 식사 대용으로 사용하려면 영양분이 골고루 함유되어야 하며, 관능적 기호도와 더불어 건강기능성 성분이 함유된 샌드위치 개발이 요구되어 진다. Recently, according to the trend of pursuing convenience and simplicity of eating habits, the sales rate of convenience foods is showing a rapid growth trend, and in particular, the number of people replacing daily breakfast with sandwiches is increasing rapidly. However, in order to use a sandwich as a substitute for a meal, nutrients must be contained evenly, and development of a sandwich containing health functional ingredients along with sensory preference is required.

한편, 들깨는 한국, 중국, 일본 등 아시아 여러 나라에서 재배되고 있는 일년생 초본 식물로써, 여러 가지 유용한 성분이 함유되어 있어 의약작물, 유지작물 및 잎채소로 사용되고 있다. 들깨의 종실에는 오메가-3 계열 지방산인 리놀렌산이 다량 함유되어 있어 고혈압, 알레르기성 질환 등의 성인병을 일으키는 에이코사노이드 합성을 억제하고, 학습 능력 향상 및 수명 연장 효과 등의 생체조절 기능이 있는 것으로 알려져 있다. 더구나 들깨에 많은 토코페롤이 심장혈관계 질환 및 암을 예방하고, 면역기능을 보조하며, 노화와 관련된 퇴행성 질환을 예방 및 완화할 수 있다고 알려지면서 들깨에 대한 수요가 증대되고 있다. 그러나 들깨에서 유지를 추출하는 일반적인 방법은 가열압착법으로서 열에 의한 기능성 물질의 파괴 및 변화가 수반되므로 저온추출법으로 많이 이용되고 있는 초임계 이산화탄소 추출 방법이 각광 받고 있다.On the other hand, perilla is an annual herbaceous plant cultivated in many Asian countries such as Korea, China, and Japan, and contains various useful ingredients, so it is used as a medicinal crop, oil crop and leaf vegetable. Perilla seeds contain a large amount of linolenic acid, an omega-3 fatty acid, and are known to inhibit the synthesis of eicosanoids, which cause adult diseases such as high blood pressure and allergic diseases, and to improve learning ability and extend lifespan. have. Moreover, as it is known that many tocopherols in perilla can prevent cardiovascular disease and cancer, support immune function, and prevent and alleviate degenerative diseases related to aging, the demand for perilla is increasing. However, the general method of extracting oils and fats from perilla seeds is a heat compression method, which involves destruction and change of functional substances by heat, and thus a supercritical carbon dioxide extraction method, which is widely used as a low-temperature extraction method, is in the spotlight.

따라서 간편 식으로 선호 및 애용되고 있는 샌드위치를 제조함에 있어서 샌드위치 빵 한 면에는 초임계 이산화탄소를 이용하여 추출한 들기름을 도포하여 불포화지방산이 함유된 샌드위치를 제조하고자 하고 다른 한쪽 빵한 면에는 빵의 두께를 두껍게 하여 압착해 단단하게 한 후 칼집을 내어 샌드위치의 상큼한 맛을 주는 오이지를 삽입함으로써 샌드위치를 씹을 때 오이지 또는 피클이 한쪽으로 쏠려 부분적으로 상큼한 맛이 떨어지는 것을 해결하여 기호도가 우수하고 영양성분이 우수한 샌드위치 제조방법을 제공하는 데 있다.Therefore, in making sandwiches that are preferred and used for convenience, one side of the sandwich bread is coated with perilla oil extracted using supercritical carbon dioxide to make a sandwich containing unsaturated fatty acids, and the other side of the bread is made thicker. The sandwich is made with excellent taste and nutrients by resolving that cucumbers or pickles fall to one side when chewing a sandwich by inserting cucumbers that give a fresh taste of the sandwich by pressing and hardening, and then cutting out a cut. There is a way to provide.

상기와 같은 목적을 달성하기 위한 본 발명에 따른 불포화지방산이 함유된 샌드위치의 특징은, 들깨를 분쇄하여 35 내지 50℃ 온도와 100 내지 300 bar의 압력 조건에서의 이산화탄소를 이용하여 불포화지방산이 함유된 들기름을 추출하는 제1단계와; 상기 제1단계에서 추출한 들기름을 샌드위치 용 빵 한쪽 면에 도포하고, 다른 한쪽빵의 한 면은 빵을 두껍게하고 압착하여 단단하게 한 후 칼집을 내어 대각선으로 자른 오이지를 칼집에 삽입하는 제2단계; 햄, 달걀, 양상추, 양파, 치즈, 맛살, 사과, 오이, 마요네즈, 케첩을 모두 으깨고 다져 샌드위치용 샐러드를 만드는 제3단계; 상기 제 2단계에서 만든 들기름이 도포된 빵을 들기름이 도포된 면이 위로 보게 놓고 제 3단계에서 만든 샐러드를 두껍게 도포한 다음 제 2단계에서 만든 오이지가 삽입된 빵을 오이지가 아래쪽으로 보게 하여 덮어 겹층으로 하여 샌드위치를 만든다.The characteristic of the sandwich containing the unsaturated fatty acid according to the present invention for achieving the above object is that the unsaturated fatty acid is contained by using carbon dioxide at a temperature of 35 to 50°C and a pressure of 100 to 300 bar by crushing perilla seeds. A first step of extracting perilla oil; A second step of applying the perilla oil extracted in the first step to one side of the sandwich bread, and the other side of the bread thickening and pressing the bread to harden it, and then cutting the diagonally cut cucumber into the sheath; A third step of making a sandwich salad by crushing and chopping all of ham, egg, lettuce, onion, cheese, meat, apple, cucumber, mayonnaise, and ketchup; Place the bread coated with perilla oil made in the second step face up, and then apply the salad made in step 3 thickly, and cover the bread with the cucumbers made in step 2 face down. Make a sandwich with layers.

상술한 본 발명에 따른 특징으로 인해 기대되는 효과는 불포화지방산과 기호식품인 샌드위치가 조화되어 제공되므로 간편하고 섭취가 용이하며 기호도가 우수한 효과가 있고 들깨의 수요량을 늘려 농민보호 정책에 동참할 수 있는 등 생산자와 소비자 모두에게 유용할 것으로 기대된다.The expected effect due to the above-described characteristics of the present invention is that it is simple, easy to consume, and has excellent preference because unsaturated fatty acid and a sandwich, which is a favorite food, are provided in harmony, and it is possible to participate in the farmer protection policy by increasing the amount of demand for perilla seeds. It is expected to be useful to both producers and consumers.

도 1은 본 발명에 따른 샌드위치 제조과정을 설명하기 위한 예시도
도 2는 본 발명에 의해 준비된 한쪽 면 빵의 형상을 보인 사시도1 is an exemplary view for explaining the sandwich manufacturing process according to the present invention
Figure 2 is a perspective view showing the shape of one-sided bread prepared according to the present invention

본 발명의 바람직한 실시 예를 첨부한 도면을 참조하여 상세히 설명한다.A preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

첨부한 도 1에 도시되어 있는 바와 같이 크게 들기름을 추출하는 단계와 샌드위치 용 빵 제조단계, 샐러드 제조단계, 샌드위치 제조단계로 구분된다. 이 과정을 자세히 살펴보면 다음과 같다. As shown in the accompanying Figure 1, it is largely divided into a step of extracting perilla oil, a step of manufacturing bread for a sandwich, a step of manufacturing a salad, and a step of manufacturing a sandwich. A closer look at this process is as follows.

(1) 들깨를 분쇄기에서 1mm 내외 입자가 되도록 분쇄한 후 35 내지 50℃, 100 내지 300 bar 조건에서의 이산화탄소로 유지를 추출한다. 추출한 유지의 지방산 조성은 가스크로마토그래피로 분석하였으며, 분석조건은 표1과 같고, 그 결과는 표 2와 같다. (1) After pulverizing the perilla seeds into particles of about 1 mm in a pulverizer, oils and fats are extracted with carbon dioxide at 35 to 50°C and 100 to 300 bar. The fatty acid composition of the extracted fats and oils was analyzed by gas chromatography, and the analysis conditions are shown in Table 1, and the results are shown in Table 2.

Item Item Operation conditionOperation condition InstrumentInstrument Hewlett Packard 5890Hewlett Packard 5890 ColumnColumn FUSED SILICA Capilary Column - SP™-2560 (100m filmthickness, Supelco)FUSED SILICA Capilary Column-SP™-2560 (100m filmthickness, Supelco) Carrier gasCarrier gas He 1ml/minHe 1ml/min Split ratioSplit ratio 100 : 1100: 1 Detector(FID) TemperatureDetector(FID) Temperature 260260 Injector TemperatureInjector Temperature 260260 Oven temperature profileOven temperature profile 150, hold 3min ; increase 4/min to 250, hold 15 min150, hold 3min; increase 4/min to 250, hold 15 min

Com-position Com-position (%)(%) Palmitic acid Palmitic acid 6767 Stearic acid Stearic acid 2020 Oleic acid Oleic acid 156156 Linoleic acidLinoleic acid 146146 Linolenic acidLinolenic acid 611611

(2) 샌드위치 빵은 우유 식빵 또는 샌드위치 전용식빵을 사용하는 것이 바람직하며 한쪽 빵은 가로 5~10cm, 세로 5~10cm, 두께 08~12cm 로 하여 한 면에 (1)에서 추출한 들기름 5 mL를 넓게 도포한다. (2) For sandwich bread, it is preferable to use milk bread or sandwich bread. One bread is 5-10cm wide, 5-10cm long, and 08-12cm thick, and 5 mL of perilla oil extracted from (1) is spread on one side. Apply.

(3) 다른 한쪽 빵의 한 면은 빵은 가로, 세로 크기는 동일하지만 두께를 16~24cm 로 두껍게하고 평평한 판으로 압착하여 단단하게 한 후 사선으로 칼집을 낸다. 칼집에 오이지를 세로로 얇게 썰어 삽입한다. (3) On one side of the other bread, the bread is the same in width and length, but thicken it to 16~24cm, press it with a flat plate to harden it, and cut diagonally. Slice the cucumber lengthwise and insert it into the sheath.

(4) 햄을 구워서 잘게 다진 것 5~10 중량%, 달걀은 삶아서 흰자와 노른자를 분리하고 흰자는 다지고 노른자는 으깨어 각각 5~10 중량%, 양상추와 양파는 깨끗하게 세척하여 물기를 제거 한 후 다진 것 각각 3~5 중량%, 치즈와 맛살은 익히지 않은 것 각각 8~12 중량%, 사과와 오이는 잘게 썰어 각각 10~15 중량%, 마요네즈 7~10 중량%, 케첩 1~3 중량%를 모두 잘 섞어준다. (4) Baked ham and chopped finely 5-10% by weight, boil the egg, separate the white and yolk, chop the white, crush the yolk, 5-10% by weight each, and clean the lettuce and onion, remove moisture, and chop. 3 to 5% by weight each, 8 to 12% by weight of uncooked cheese and meat, 10 to 15% by weight of apples and cucumbers, 7 to 10% by weight of mayonnaise, and 1 to 3% by weight of ketchup. Mix well.

(5) (2)에서 만든 빵을 들기름이 도포된 면이 위로 보게 놓고 (4)에서 제조한 샐러드를 빵 위에 두껍게 펴고 (3)에서 만든 빵을 오이지가 아래쪽으로 향하게 하여 덮어 샌드위치를 만든다. 기호에 맞게 원형, 삼각형, 사각형 등 다양한 형태로 만든다. (5) Place the bread made in (2) with the side coated with perilla oil facing up, spread the salad prepared in (4) thick on the bread, and cover the bread made in (3) with cucumbers facing downward to make a sandwich. Make it in various shapes such as circle, triangle, and square to suit your taste.

상기와 같은 본 발명의 불포화지방산이 함유된 샌드위치를 품평요원 남자 20명, 여자 20명을 선발하여 관능검사를 한 결과 맛이 좋다는 응답자가 36명, 보통이 3명, 맛이 나쁘다는 1명이었으며, 맛이 좋은 이유로는 상큼한맛이 23명, 신선한 맛이 13명이었다. 상기 설문에 따라 본 발명에 의해 만들어진 샌드위치는 상큼하고 신선한 맛이 우수한 것으로 나타났다. As a result of selecting 20 males and 20 females for the sandwich containing the unsaturated fatty acid of the present invention as described above, a sensory test was conducted. As a result, 36 respondents said the taste was good, 3 were moderate, and 1 said the taste was bad. , The reason for the good taste was 23 people with fresh taste and 13 people with fresh taste. According to the above questionnaire, the sandwich made by the present invention was found to have excellent fresh and fresh taste.

※ 도 2의 부호설명
100: 샌드위치 빵
200: 칼집
300: 오이지※ Code description in Fig. 2
100: sandwich bread
200: sheath
300: cucumber

Claims (2)

들깨를 분쇄하여 35 내지 50℃ 온도와 100 내지 300 bar의 압력 조건에서의 이산화탄소를 이용하여 불포화지방산이 함유된 들기름을 추출하고, 상기에서 추출한 들기름을 샌드위치 용 한쪽 빵 한 면에 도포하고, 다른 한쪽빵은 두껍게 하여 압착하고 단단하게 한 후, 한 면에 칼집을 내어 대각선으로 자른 오이지를 칼집에 삽입하여 빵을 준비한 후 햄, 달걀, 양상추, 양파, 치즈, 맛살, 사과, 오이, 마요네즈, 케첩을 모두 으깨고 다져 샌드위치 용 샐러드를 만들고 상기에서 만든 들기름을 도포한 빵을 들기름이 도포된 면이 위로 보게 하여 놓고 상기에서 만든 샐러드를 고르게 도포한 다음 상기에서 만든 오이지가 삽입된 빵을 오이지가 아래쪽을 보게 덮어 3층으로 쌓아 만든 불포화지방산이 함유된 샌드위치의 제조방법.Perilla seeds are pulverized to extract perilla oil containing unsaturated fatty acids using carbon dioxide at a temperature of 35 to 50°C and a pressure of 100 to 300 bar, and the extracted perilla oil is applied to one side of bread for a sandwich, and the other side Bread is thickened, pressed, hardened, cut diagonally on one side and inserted into the cut to prepare bread, then ham, egg, lettuce, onion, cheese, meat, apple, cucumber, mayonnaise, ketchup Crush and chop all of them to make a sandwich salad, place the bread coated with perilla oil face up, and evenly apply the salad made above, and then place the bread with cucumbers inserted above with the cucumber face down. A method of manufacturing a sandwich containing unsaturated fatty acids made by covering it in three layers. 청구항 1에 있어서, 들깨를 분쇄기에서 1 mm 내외 입자가 되도록 분쇄한 후 35 내지 50℃, 100 내지 300 bar 조건에서의 이산화탄소로 추출한 들기름, 우유 식빵 또는 샌드위치 전용 식빵을 사용하여 한쪽 빵은 가로 5~10cm, 세로 5~10cm, 두께 08~12cm 로 하여 상기에서 추출한 들기름 5 mL를 빵 한쪽 면에 넓게 도포하고, 다른 한쪽 빵은 가로, 세로 크기는 동일하지만 두께를 16~24cm 로 두껍게 하여 평평한 판으로 압착하여 단단하게 한 후 사선으로 칼집을 내어 오이지를 세로로 얇게 썰어 삽입하여 준비한 샌드위치 빵, 햄을 적당히 구워서 잘게 다진 것 5~10 중량%, 달걀은 삶아서 흰자와 노른자를 분리하고 흰자는 다지고 노른자는 으깨어 각각 5~10 중량%, 양상추와 양파는 깨끗하게 세척하여 물기를 제거 한 후 다진 것 각각 3~5 중량%, 치즈와 맛살은 익히지 않은 것 각각 8~12 중량%, 사과와 오이는 잘게 썰어 각각 10~15 중량%, 마요네즈 7~10 중량%, 케첩 1~3 중량%를 섞어 만든 샐러드, 상기의 들기름과 샌드위치 빵, 샐러드를 이용하여 위층과 아래층은 빵으로 하고 중간층은 샐러드가 들어가는 것을 특징으로 하는 불포화지방산이 함유된 샌드위치 제조방법.The method according to claim 1, After pulverizing the perilla seeds into particles of 1 mm or so in a grinder, using perilla oil extracted with carbon dioxide under conditions of 35 to 50°C and 100 to 300 bar, milk bread, or sandwich-only bread is used, and one side of the bread is 5~ Apply 5 mL of perilla oil extracted above to one side of the bread with a width of 10 cm, 5 to 10 cm long, and 08 to 12 cm thick, and the other bread has the same horizontal and vertical size, but thickened to 16 to 24 cm to form a flat plate. After squeezing and hardening, make a cut diagonally and insert the sliced cucumber into vertically thin slices and insert the sandwich bread and ham, bake adequately and chopped finely. 5-10% by weight of each crushed, 3-5% by weight of each of the lettuce and onions washed cleanly and dried, 3-5% by weight of each chopped, 8-12% by weight of each uncooked cheese, and chopped apples and cucumbers Salad made by mixing 10 to 15% by weight, 7 to 10% by weight of mayonnaise, and 1 to 3% by weight of ketchup, using perilla oil, sandwich bread, and salad above, the upper and lower layers are bread, and the middle layer is salad. Sandwich manufacturing method containing unsaturated fatty acids.
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Cited By (2)

* 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
KR102593831B1 (en) * 2023-07-03 2023-10-24 김병관 Sandwich bread and its manufacturing method

Cited By (2)

* 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
KR102593831B1 (en) * 2023-07-03 2023-10-24 김병관 Sandwich bread and its manufacturing method

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