| 摘要 |
PURPOSE: A manufacturing method of brown sauce tablet is provided to manufacture brown sauce tablet which is more healthful, excellent in the organoleptic property and easy to preserve and distribute by using a collagen component instead of roux as a thickening agent. CONSTITUTION: Baked beef leg bones are prepared by baking beef leg bones 10-50 parts by weight, and baked potherbs are prepared by baking potherbs 5-22 parts by weight. Baked beef leg bones, baked potherbs and spice 0.18-1.55 parts by weight are added to water 100 parts by weight and heated to manufacture brown broth. Baked tendon 100 parts by weight is pressurized and heated with water 100-200 parts by weight in an autoclave to manufacture gelatin. The brown broth 77-82 weight%, gelatin 8-10 weight% and tomato paste 10-13 weight% are mixed and heated to manufacture brown sauce. The brown sauce is freeze-dried and pulverized to manufacture brown sauce powder. Brown sauce powder 100 parts by weight, lactose 20-40 parts by weight, glucose 10-30 parts by weight, HPMC(Hydroxy Propyl Methyl Cellulose) 1-10 parts by weight, glutinous rice flour 5-20 parts by weight and glutinous rice paste 30-60 parts by weight are mixed to manufacture brown sauce granules. A mixture of brown sauce granules 100 parts by weight and lubricant 0.5-5 parts by weight are press-molded. Freeze-drying is carried in a vacuum condition of 10-30 millitorr and the temperature of -40 to -50deg.C for 60-80 hours after preliminarily freeze-drying at -30 to -50deg.C for 20-30 hours. The pulverizing is done to 20-100 mesh. The glutinous rice paste is manufactured by mixing glutinous rice flour 20-40 parts by weight and water 100-200 parts by weight and heating the mixture at 70-90deg.C for 1-5 minutes. The press-molding is conducted with the pressure of 100-300 kg/cm^2 for 30 seconds to 2 minutes. |
