KR100375561B1 - Pumpkin instant gruel and process for preparation thereof - Google Patents

Abstract

The present invention relates to a chestnut pumpkin instant porridge and a method for manufacturing the same, and add 0-30% by weight of heated corn flour or rice flour to 70-100% by weight of steamed chestnut pumpkin and stir-fry onion 0-30% by weight. Add and mix, add 0.1 ~ 1.0% by weight of sugar and 0.1 ~ 1.0% by weight of salt, homogenize using homogenizer, add 5-10% by weight of boiled red beans, and pack in pouch pack. Chestnut instant porridge of the present invention prepared by heat treatment for ˜60 minutes has an excellent effect that can be used as a breakfast substitute, baby food, patient food, health food, chestnuts and snacks.

Description

Pumpkin instant gruel and process for preparation

The present invention relates to a chestnut pumpkin instant porridge and a method for manufacturing the same. More specifically, the present invention adds sugar and salt after mixing steamed chestnut pumpkin and heated corn flour or rice flour with roasted onions. Chestnut pumpkin instant porridge prepared by adding boiled red beans and then packing in a pouch pack and sterilized and a method for producing the same.

Pumpkin is a annual herbaceous herb belonging to the family of cucurbit, originated from tropical America and adapted to the high temperature and humidity zones, and Cucurbita moschata Duch, and originated from the highland region of South America. maxima Duch) and Cucurbita pepo L. originating in northern Mexico and western North America (Cho Hye-jung, Ahn Chae-kyung, Yeomchoae (1996) Journal of the Korean Culinary Science, 12 (2), 146-152) .

Chestnut zucchini belongs to western pumpkin and is grown mainly in New Zealand, Mexico, Japan, etc. It was grown in small scale in 1985 in Jeju and some parts of Jeonnam coast in Korea. The area of cultivation began to increase in 1993, and recently, with the spotlight as a promising export item, the area of cultivation was expanded to Yeoncheon, Gyeonggi-do (Han-Mill (1995), Food Technology, 8 (4), 139-162).

Night pumpkin's flesh is dense in agriculture amber and a minute isomeric as chestnuts sweet strong fit and rich in vitamin A, which is carotene (carotene) and B _1, B _2, C for a snack known as a health-oriented vegetables. As a result, consumption of young people is increasing in Japan, but there is no stable demand base in Korea.

Today, perceptions of porridge have increased considerably as social structure and dietary changes have changed, and the range of use of porridge has also been expanded to breakfast substitutes, baby meals, patient meals, healthy meals, gourmet meals, night meals and simple meals (Hu Su Jin, Kim Jun Hwan, Kim Jong Guk, Moon, Gwang-Duk (1998), Journal of Agricultural Products Storage Distribution, 5 (2), 172-176).

Studies on porridge include research to establish standard recipes by measuring palatability, texture and color of traditional pumpkin porridge [Kang, In Hee (1980), Myongji University Papers, 12, 69-87] Research [Kim, Jin-Sook, Son, Jung-Woo, Yeom, Choe-Ae (1996), Korean Journal of Culinary Science, 12 (4), 547-556], A Study on the Preparation of Instant Rice Porridge Emphasizing Favorability and Convenience Using Brown Rice and Pleurotus eryngii as Food Ingredients [Kim, Jong-Tae, Kim, Bok-Nam (1994), The Korean Journal of Food Science and Technology, 26 (3), 305-309] include the development of instant and packaging types and efforts to apply new materials. , Kim Hyun-gu, Kim Jin-gu, Kwon Joong-ho (1997), Korean Journal of Food Science and Technology, 29 (4), 737-744].

However, the instant porridge prepared by adding chestnut pumpkin as a main ingredient and adding corn flour and onion as subsidiary materials is not known.

In view of the above, the present inventors mix the steamed chestnut pumpkin, heated corn flour or rice flour, and roasted onions together, add sugar and salt, homogenize and then add boiled red beans to the pouch pack. The present invention was completed by preparing the instant pumpkin porridge by packaging and sterilization.

Accordingly, it is an object of the present invention to provide an instant pumpkin porridge.

Another object of the present invention to provide a method for producing the instant pumpkin porridge.

The object of the present invention is to add 70 to 100% by weight of pulverized chestnut pumpkin after steaming and suspending it in water to 0-30% by weight of corn flour heated or 0-30% by weight of rice powder heated after soaked in water. Add%, transparently roasted in butter, mix 0-30% by weight of crushed onion, add 0.1-1.0% by weight of sugar and 0.1-1.0% by weight of salt, homogenize using homogenizer and boil 5 to 10% by weight of red beans were added, packaged in a pouch pack, and heat-treated at 120 ° C. for 20 to 60 minutes to achieve chestnut pumpkin instant porridge.

Hereinafter, the configuration of the present invention will be described.

Figure 1 is a process chart showing a preferred method of manufacturing the instant pumpkin pumpkin instant invention.

The present invention is mixed with 78.4% by weight steamed chestnut pumpkin, 9.2% by weight corn flour suspended in water and 4.6% by weight transparently roasted onions in butter, 0.6% by weight of sugar, 0.3% by weight of salt and homogenizer After homogenization using 6.9% by weight of boiled red beans added to the pouch pack and heat-treated at 120 ℃ 30 minutes; Investigating the chemical properties of moisture, pH, sugar content, acidity, color and viscosity of the chestnut instant porridge material; Comparing the quality and sensuality by adding 5 to 20% by weight of onion and rice, respectively, while lowering the addition ratio of chestnut pumpkin to 70% by weight in order to determine an appropriate blending ratio of the instant night pumpkin material; Investigating the change of the color, viscosity and sensory of the product by replacing part or all of the rice added to the instant night pumpkin instant porridge with corn; Preparing instant porridge using the roasted, steamed or untreated chestnut pumpkin and investigating changes in product quality; 85% by weight steamed chestnut, 10% by weight of corn and 5% by weight of onions and boiled red beans in the 5% by weight, 7.5% by weight and 10% by weight of the sensory step is configured.

The instant night pumpkin instant porridge of the present invention was prepared to have a soluble solid content of 5 to 15 ° brix and a viscosity of 2,000 to 5,000 cps, preferably a soluble solid content of 8 to 10 ° brix and a viscosity of 3,000 to 4,000 cps.

The preferred method for producing the instant pumpkin instant porridge of the present invention is shown in FIG.

Step 1: Pretreatment of Chestnut Pumpkin and Ingredients

The chestnut pumpkin is cut and peeled, then roasted or steamed with butter, and then the same amount of water is added and pulverized using a mixer. Rice is soaked in water for 30 to 2 hours at room temperature and then drained. 5-15 times the water weight of the soaked rice is added, pulverized with a mixer and heated. Corn flour is also suspended in 5 to 15 times of water and used after heating. Cut the onion and fry it transparently in butter and crush it with 0.5-1.5 times of water. Red beans are put in a sufficient amount of water and boiled for 10 to 40 minutes before use.

Second Process: Mixing and Homogenizing Materials

The materials pretreated in the first step are mixed. That is, chestnut squash is mixed with 70 to 100% by weight, 0 to 30% by weight of rice or corn, 0 to 30% by weight of onion, and then 0.1 to 1% by weight of sugar and 0.1 to 1.0% by weight of salt. Homogenize with a homogenizer and add 5-10% by weight of boiled red beans.

Third Process: Packaging and Heat Treatment

The mixture prepared in the second step is packed in a pouch pack and heat-treated at 120 ° C. for 20 to 60 minutes.

Night pumpkin instant porridge of the present invention can be used as a breakfast substitute, baby food, patient food, healthy food, gourmet, night meal and simple food.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example: Preparation of instant porridge using the present invention chestnut pumpkin

The chestnut was steamed, added with the same amount of water and ground using a mixer. Corn flour was suspended in 10 times of water and used after heating. Onions were cut and roasted transparently in butter, crushed with 0.75 times of water, and red beans were heated for 20 minutes with sufficient water. 78.4% by weight of chestnut pumpkin pretreated as above, 9.2% by weight of corn flour and 4.6% by weight of onion. 0.6% by weight of sugar and 0.3% by weight of salt were added to the mixture, homogenized using a homogenizer, and then 6.9% by weight of red beans were added to the total weight, and packaged in a pouch pack (PET-CPP) for 30 minutes at 120 ° C. Heat treatment.

Experimental Example 1: Investigation of the chemical properties of the material used in the instant pumpkin porridge of the present invention

The moisture, pH, sugar content, acidity, chromaticity and viscosity of the chestnut pumpkin instant porridge material used in Example 1 were investigated. Moisture was measured using a 105 ° C atmospheric pressure drying method and pH was measured using a pH meter (accume 50, Fisher scientific). The sugar content was No. 2 after diluting the sample twice. After filtering with 2 filter paper, the filtrate was measured by Abbe refractive sugar meter (ATAGO) and acidity was converted into citric acid by titration with 0.1N NaOH solution in 50mL of distilled water. The chromaticity was measured by reflectance using a color difference meter (CM-3500d, Minolta). At this time, the chromaticity of the standard white plate was 99.16, -0.06, and -016, respectively. The viscosity was measured at 50 ° C. by rotating the sample at 10 rpm for 1 minute using spindle No. 3 of a Brookfield viscometer (Model DV-III) and then measuring 10 times at 5 second intervals. , Han Hong-suk (1985), Korean Journal of Culinary Science, 1 (1), 45-52).

As a result, as shown in Table 1, pH was the lowest as onion at 5.60, acidity was the lowest as rice and corn at 0.02 and 0.03%, respectively, and chestnut and onion showed 0.11% and 0.15%, respectively. Refractive sugar showed 5.5 ~ 6.8 ° Brix without significant difference between materials. Among the chromaticities that greatly influenced the appearance of the product, L value showed the lowest chestnut pumpkin and high corn, while a value showed the red chestnut pumpkin due to high chestnut pumpkin. In the b value of yellowness, rice was the lowest, but chestnut and corn were high.

Chemical Properties of the Insect Pumpkin Pumpkin Instant material pH Acidity (%) Soluble Solids (° Brix) Chromaticity ¹⁾ L a b Chestnut pumpkin 6.79 0.13 6.3 56.1 9.1 21.3 onion 5.60 0.15 5.8 65.3 0.2 12.3 rice 6.29 0.02 6.8 69.2 -1.1 3.1 corn 6.31 0.03 5.5 77.9 0.3 22.9 (Note) ¹⁾ L: Brightness, a: Redness, b: Yellowness

Experimental Example 2: Quality and Sensory Evaluation of Mixing Ratio of Invention Chestnut Instant Porridge Ingredients

In order to determine the proper ratio of onion and rice, the ratio of chestnut and pumpkin was lowered to 70% and onion and rice were added 5 to 20%, respectively, to compare the quality and sensuality.

Experiment result. As shown in Table 2, the addition of onion did not significantly change the chromaticity of the product, but the viscosity decreased as the amount added increased. The addition of rice did not change as much as that of onion in the color of the product. The viscosity decreased as the amount of onion increased, and the decrease was smaller than onion. In addition, in the case of chestnut pumpkin, the viscosity was decreased as the amount of addition was small, and the color did not differ depending on the amount. The sensory properties of the product were good when onion and rice were added alone, that is, when 10% of onion was added to 90% of chestnut pumpkin and 10% of rice to 90% of chestnut pumpkin, and when onion and rice were added together. In other words, the best taste was obtained when 85% chestnut pumpkin was added with 5% onion and 10% rice.

Quality and Sensory Evaluation of Mixing Ratio of Chestnut Pumpkin Instant Porridge Ingredients % Of blend Color Viscosity (cps) Symbol Chestnut pumpkin onion rice L a b 100 0 0 54.6 4.7 19.0 5,597 ¹⁾ 2.0 ^c 90 5 5 55.7 4.7 19.6 3,637 3.0 ^b 90 10 0 55.1 4.6 19.3 3,480 3.1 ^b 90 0 10 54.8 4.5 18.8 4,653 2.8 ^b 85 10 5 54.6 4.7 19.5 3,186 3.0 ^b 85 5 10 55.4 4.8 20.0 3,871 3.6 ^a 85 15 0 55.1 4.4 19.2 2,917 2.9 ^b 85 0 15 55.2 4.4 19.1 4,478 3.0 ^b 80 10 10 55.0 4.4 19.1 3,601 2.9 ^b 80 20 0 55.2 4.2 19.2 2,557 3.1 ^b 80 0 20 55.8 4.3 19.6 3,614 3.0 ^b 70 15 15 55.4 4.0 19.2 2,523 2.1 ^c 70 20 10 55.3 4.0 19.2 2,512 2.5 ^bc 70 10 20 56.1 4.0 19.7 2,583 1.9 ^c NOTE ¹⁾ Different characters in the same column indicate significant differences (P <0.05)

Experimental Example 3: Quality Changes of Instant Pumpkins with Different Starches

Some or all of the rice added to the instant pumpkin pumpkin of the present invention was replaced with corn to investigate the change in color, viscosity and sensory properties of the product.

As a result, as shown in Table 3, there was no significant change in the chromaticity of the product, but the viscosity tended to decrease as the amount of rice added and the amount of corn added increased. This is thought to be due to the viscosity of the corn porridge than the viscosity of the rice porridge. The sensory activity was better when corn was added than rice, and the preference of 85% chestnut pumpkin, onion 5%, and corn 10% was the highest.

Quality Changes of Instant Pumpkins with Different Starches Mixing ratio (%) Color Viscosity (cps) Symbol Chestnut pumpkin onion rice corn L a b 85 5 10 0 55.4 4.80 19.99 3,871 2.9b 85 5 5 5 53.4 4.98 18.59 2,661 2.8b 85 5 0 10 53.6 4.99 18.60 2,027 3.5a Note: Different characters in the same column indicate a significant difference (P <0.05)

Experimental Example 4: Changes in Product Quality According to Chestnut Pumpkin Pretreatment Method

The instant porridge was prepared by the different methods of chestnut pumpkin pretreatment and the quality change of the product was investigated. In the pre-treatment method of chestnut squash, the raw pumpkin was roasted in butter and roasted or steamed or untreated. The same amount of water was added to the treated chestnut pumpkin, and then ground. Chestnut pumpkin instant porridge was prepared by combining% and corn 10%.

As a result, the chromaticity was higher in the pretreatment than the untreated pumpkin, and the L and b values were 53.6 and 18.60 in the roasting, respectively, and the a value was 6.02 in the steaming treatment. High. Viscosity was lowered in the order of roasting, steaming, and no treatment, and sensory evaluation showed the highest preference in steaming.

Quality Changes of Pumpkin Porridge by Pretreatment Method of Chestnut Squash Pretreatment Method Color Viscosity Overall Symbol L a b Stir-fry 53.6 4.99 18.60 2,027 3.6 ^b1) Steam treatment 50.5 6.02 16.97 1,962 4.2 ^a No treatment 50.2 4.68 16.71 1,865 2.7 ^{c 1)} Different characters in the same column indicate significant differences (P <0.05)

Experimental Example 5: Investigation of the acceptability of instant pumpkin porridge with chestnuts

The flavor enhancement effect of the instant pumpkin instant porridge of the present invention by the addition of red beans was examined. 10 wt% of corn and 5 wt% of onion were added to 85 wt% of steamed chestnut pumpkin, and 5 wt%, 7.5 wt%, and 10 wt% of boiled red beans were added to check the sensory properties.

As a result of the experiment, as shown in Table 5, when 7.5% by weight of red beans was added, it showed the best sensory function.

Sensory Test Results of Instant Pumpkin Porridge of the Invention According to Addition of Red Beans % Mixing of materials Red bean addition amount (%) Overall preference Steamed Chestnut corn onion 85 10 5 5 4.4 ^b1) 85 10 5 7.5 4.7 ^a 85 10 5 10 4.3 ^b Note: Different characters in the same column indicate a significant difference (P <0.05)

Experimental Example 6: Quality change by heat treatment of the instant pumpkin squash of the present invention

Add 85% by weight of steamed chestnut pumpkin, add 10% by weight of corn and 5% by weight of onion, mix it, add 7.5% by weight of red beans, then package it, and heat-treat it at 120 ℃ for different gelatinization and sterilization. The quality change of pumpkin instant porridge was investigated. In addition, the product heat-treated as described above was stored for 5 days at 37 ℃ to investigate the quality of the product.

As a result, as shown in Table 6, the pH was lower than before heat treatment due to the increase of acidity, and the soluble solid content was slightly decreased by heat treatment. L, a, and b values indicating chromaticity were all slightly lower than before heat treatment. The viscosity of chestnut pumpkin was higher than before the heat treatment, but it increased with increasing time up to 40 minutes and then decreased after that. It is thought that the viscosity decreased as the starch was gelatinized by heat treatment and the heat treatment time was prolonged, resulting in partial stabilization.

Changes of Quality According to Heat Treatment of Instant Pumpkin Squash Heat treatment time (min) pH Acidity (%) Soluble solids (。 Brix) Chromaticity Viscosity (cps) L a b 20 6.12 0.16 9.2 45.49 4.92 13.71 3,254 30 6.11 0.15 * 9.0 45.34 5.07 14.08 3,391 40 6.06 0.17 9.4 46.40 5.08 14.37 4,082 60 5.88 0.17 8.8 44.83 5.62 13.31 3,582 No treatment group 6.35 0.13 9.8 48.16 5.16 15.67 2,962

After heat treatment of the instant night pumpkin instant porridge for 5 days at 37 ℃, as shown in Table 7, the pH of the night pumpkin instant porridge was slightly reduced and the soluble solids were almost changed except 20 minutes heat treatment There was no. The chromaticities of L, a, and b were all lower than those immediately after heat treatment, and the viscosity tended to increase slightly. However, after 20 minutes of heat treatment, the acidity was increased to lower the pH, the soluble solid content was decreased, and the viscosity was lowered. This is considered to be because the microorganisms were multiplied due to insufficient sterilization time when heated for 20 minutes. The sensory test results showed that the taste was very poor due to deterioration due to contamination after 20 minutes of heat treatment, and was low due to burn flavor due to prolonged heating for 60 minutes. Therefore, the sterilization time of spicy chestnut instant porridge without spoilage was 30-40 minutes.

As described above, the instant night pumpkin instant porridge and the manufacturing method of the present invention have the effect of providing the instant night pumpkin instant porridge with excellent preference and the instant night pumpkin instant porridge of the present invention, baby food, patient meal, healthy meal, star It is a very useful invention for the food processing industry because it has the effect that can be used as a gourmet, chestnut and simple food, and by using a night pumpkin to develop a processed food, it has the effect of preparing a stable domestic base of agricultural products.

Claims (2)

78.4% by weight of steamed chestnut pumpkin, 9.2% by weight of corn flour suspended in water, and 4.6% by weight of transparently roasted onions are mixed with butter, 0.6% by weight of sugar and 0.3% by weight of salt are added to the homogenizer. After homogenization by using, boiled red bean paste is added 6.9% by weight, packaging in pouch pack and heat treatment at 120 ° C. for 30 minutes The manufacturing and soluble solids content by the method of claim 1 ^5~15. Brix and pumpkin porridge the night Instant characterized in that the viscosity of 2,000~5,000cps.