KR19990012451A - How to make pumpkin squash - Google Patents

Abstract

The present invention is convenient to use pumpkin features as a main ingredient of the pumpkin and found that the starch content in the pumpkin fruit has an excellent effect on alcohol fermentation and summarized in the following manufacturing method for foodization with a low alcohol beverage, Ripe zucchini concentrate and rice, barley, wheat and other grains or grains are boiled in water and steamed or cooked at 100 ℃ or above for 40 to 50 minutes, then rice coot or malt is 14-20% of the total amount. The mixture was mixed with the raw material and saccharified at a temperature of 55 to 60 ° C. for 5 to 7 hours to give a juice.

Substance extract extracts, such as Chinese herbal medicine licorice, were added to the saccharified juice for 2 to 5 hours at a temperature of 55 to 60 ° C, and then passed through a juicer to obtain a filtrate with 3-6% alcohol content. 0.5 ~ 0.7%, citric acid 0.3%, salt 0.5% and other seasonings are added to prevent evaporation of alcoholic ingredients at low temperature of 65 ℃ and concentrated for 20-30 minutes. A method of producing tartula liquor by sterilization for 5 to 10 minutes by high temperature sterilization at 110 to 120 ° C.

Description

How to make pumpkin squash

The present invention relates to a method for producing a low alcohol drink in the form of a low alcohol drink mainly containing pumpkin as an edible vegetable crop.

In general, pumpkin is a representative of pollution-free food species without any pesticide pollution among vegetable crops, and has been widely used as a folk medicine or herbal medicine since ancient times.

For this reason, related documents, such as drug collection and consent agreement, can be cited.

According to these classic pharmacopeias, pumpkin is not only effective in the calming and calming of mental nerves, treatment of edema, and diuretic effect, but also has a good effect on relaxing the five intestines and controlling postpartum fish line because it is sexual, sweet, and nontoxic. It is also good for bronchial coughing and sputum sputum, brightening the eyes, and very effective for treating eye problems.

In the present invention, the edible pumpkin having such an effect as a main ingredient, washing, cutting, removing the seeds and then heating after cutting to find a specific synergistic effect and to utilize the low alcohol beverages of pumpkin tea It was a success.

In other words, the present invention is washed finely chopped pumpkin to remove seeds and boiled for 40 to 50 minutes at 100 ℃ or more by adding about 10% of the total amount of pumpkin water, rice, barley, wheat and other cereals, soybean rice and rice koji, malt 5 After saccharifying for 7 hours and adding and controlling citric acid and salt, when aging is completed, sterilize for 20 to 30 minutes in a sealed state at 60 to 70 ℃ temperature, inject into sealed cans, bottles, pecks, etc. After sterilizing for 15 minutes and cooling to room temperature, an embodiment of the method for preparing tartula liquor is as follows.

EXAMPLE

(Step 1)

Select and wash ripe zucchini, cut in half, remove seeds, grind, and grind, and boil for 40 to 50 minutes at 100 ℃ or higher by adding 10-20% of the total amount of pumpkin.

(2nd step)

Select grains and grains such as rice, barley and soaked in water for 10-15 hours, then steam or cook rice at 100 ℃ or above for 40-50 minutes, then cool the rice to 75 ~ 80 ℃ or lower and die. When pickled with, cool to 65 ~ 70 ℃ or below,

(3rd step)

14-20% of the rice koji or malt is mixed with the raw material of the second step and saccharified at 55-60 ° C. for 5-7 hours to give a juice.

(4th step)

Herbal medicine, licorice and other ingredients are washed and selected to add 50 times the weight of the dry volume weight, and boiled at 100 ° C. for 1 to 2 hours while running to reduce to 50% of the steamed juice filtration extract.

(5th process)

50 to 60% of the pumpkin cooked in the first step is mixed with 20 to 3% of the subsidiary liquid juice and 3 to 5% of the other extract liquid juice. The secondary saccharification is extended to 55 to 60 ° C. for 4 to 5 hours. .

(Step 6)

In the fifth step, the saccharified juice is extracted from the saline solution to remove malt peel, amber peel, and other substances.

(7th process)

Honey, sugar and sweetener 0.5 ~ 0.7%, citric acid 0.3%, salt 0.5% are added to the extract juice to prevent alcohol vaporization at 65 ℃ temperature, and the concentrated solids are concentrated for 20-30 minutes. It is injected and sealed as it is in hot bottles, bottles, etc., and completely sterilized by high temperature sterilization at 110 to 120 ° C for 5 to 10 minutes, and then cooled to cold water at room temperature to be commercialized.

Claims (1)

Wash the ripe pumpkin, cut it in half, remove the seeds, crush it to 0.5cm or less, boil the pumpkin at 100 ℃ for 30-40 minutes, and then put grains or cereals such as rice, barley and wheat in water for 10-15 hours. Boil about or steam the rice or cook it for 40-50 minutes at 100 ℃ or higher, then cool the rice below 75 ~ 80 ℃ and cool it to below 65 ~ 70 ℃, and add 14 ~ 20 of rice koji or malt. The% amount is mixed with the raw material and saccharified at 55 to 60 ° C. for 5 to 7 hours to give a juice. Rice, porridge, malt, rice koji and saccharified juice 40-50%, pumpkin boiled concentrate 30-30%, and other additives such as subsidiary herbs and licorice 3-5% amount of saccharification is 55 ~ 60 ℃ Extend the temperature to 4 ~ 5 hours, and then pass the juicer to obtain a solid material filtrate, and add the whole amount of honey and sugar, sweetener 0.5 ~ 0.7%, citric acid 0.3%, salt 0.5%, and other seasonings. Prevent the evaporation of the ingredients and concentrate for 20 to 30 minutes to complete the heating.Then, 3-6% alcoholic beverages are poured into ken, bottles, bottles, plastic bottles, etc. and sealed for 5 to 10 minutes at a high temperature of 110 to 120 ℃. Sterilization and cooling to room temperature to produce a method of cutting pumpkin.