SEOUL, June 25 (Korea Bizwire) – Generally, “slow food” refers to fermented foods like soybean paste, soybean source, Kimchi and so on. In recent days, however, “slow food” has found its renewed meaning among the local processed foods market. Many food brands — from milk and ramen to baked goods — rush to introduce their own version of “slow food” to attract health-conscious consumers of today.
Sangha Farm, an eco-friendly milk brand of Maeil Dairies Industry, for example, is introducing a low-temperature pasteurized milk product, “63°C Pasteurized Milk” which is made going through “slow” manufacturing processes.
In general, there are three ways of milk sterilization in which temperature and time spent in the process play a key role; First, UHT or ultra-high temperature process, heating milk for an extremely short period of time (around 0.5 to 5 seconds at a temperature exceeding 130 degrees Celsius) and HTP (high temperature processing), heating it for 15-20 seconds at the temperature of 72-75 degrees, and there comes a “slow” heating process called “Pasteurization,” heating milk for at least 30 minutes at the temperature of 63-65 degrees. Among them, Sangha Farm uses pasteurization which is said to save the fullest flavor of raw milk.
The pasteurized milk takes as much as 900 times longer time to process the milk compared with other ones used in making common milk products, so it could be a burdensome work for producers which consider production efficiency the most important factor when it comes to “efficacy.” However, as the method can be able to reduce the protein transformation during the processing, consumers can taste the better flavor of milk.
To secure the good sanitation of the milk product, Sangha Farm collects raw milk from the selected farms which produce raw milk with less than 8,000 viruses per milliliter. Also, it filters out 99.9 percent of viruses through the micro filter system before processing the milk.
Like this, pasteurized milk is hard to obtain and has to undergo a complicated production process, but the method makes clean and delicious milk as much.
Also, Pulmuone’s ramen brand, “Nature is Delicious,” is a “slow” ramen. Its noodles are not fried with oil but dried by the wind of high temperature. As it is not fried with oil, its calories are 100 kilocalories less than ordinary ramen and it contains less saturated fat.
Its noodles are full of chewy texture like raw noodle. Especially, with vacuum dehydrated beef bone soup, it adds deep taste of beef soup with noodle.
Meanwhile, “Bread Box,” a bakery brand with natural yeast and 72-hour low-temperature ripening process, becomes famous among health-conscious housewives. Although it takes more time to use natural fermentation yeast to make bread, it can add more flavors and smooth chewy texture to the final product. Also, the breads from Bread Box are made of organic ingredients.
Also, family restaurant The Steak House by VIPS offers steak grilled in traditional New York style. Its best-selling menu, Dry Aged Bone-in Rib Eye Steak, uses the meat ripening process that can offer the best juicy taste of the meat. It takes three weeks to ripen the meat in the aging cooler but offers smooth and juicy steak.
Written by John Choi (email@example.com)