KR20080111887A - A soymilk witch added a pumpkin powder and manufacturing method thereof - Google Patents

A soymilk witch added a pumpkin powder and manufacturing method thereof Download PDF

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KR20080111887A
KR20080111887A KR1020070060407A KR20070060407A KR20080111887A KR 20080111887 A KR20080111887 A KR 20080111887A KR 1020070060407 A KR1020070060407 A KR 1020070060407A KR 20070060407 A KR20070060407 A KR 20070060407A KR 20080111887 A KR20080111887 A KR 20080111887A
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soymilk
added
pumpkin
pumpkin powder
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KR1020070060407A
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Korean (ko)
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정선근
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㈜엠바이오
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60Drinks from legumes, e.g. lupine drinks
    • A23L11/65Soy drinks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/14Extraction
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/31Mechanical treatment

Abstract

Soybean milk added with pumpkin powder and a manufacturing method thereof are provided to increase the income of the farming family by promoting the consumption of pumpkins. A manufacturing method of soybean milk added with pumpkin powder comprises a step(10) for extracting the soybean milk; and a raw materials mixing step(20) for mixing additives with the soybean milk extract, wherein the additives are water 92.79 weight%, pumpkin powder 0.5 weight%, fructo-oligosaccharide 6 weight%, brown rice 0.1 weight%, barley 0.05 weight%, corn oil 0.3 weight%, refined salt 0.2 weight%, emulsifier 0.03 weight%, and antifoaming agent 0.03 weight%; a step(30) for sealing and packaging the soybean milk; and a step(40) for sterilizing the sealed soybean milk into a sterilizer.

Description

호박분말이 첨가된 두유 및 그 제조방법{A soymilk witch added a pumpkin powder and manufacturing method thereof}A soymilk witch added a pumpkin powder and manufacturing method

도 1은 본 발명에 따른 호박분말이 첨가된 두유 제조방법을 도식화한 것이다.1 is a schematic diagram of a method for preparing soymilk added with pumpkin powder according to the present invention.

*도면의 주요 부분에 대한 부호의 설명** Description of the symbols for the main parts of the drawings *

100...두유액추출단계 200...원재료혼합단계100 ... Soy milk extraction step 200 ... Raw material mixing step

300...밀봉단계 400...고압살균단계300 ... sealing stage 400 ... high pressure sterilization stage

본 발명은 호박분말이 첨가된 두유 및 그 제조방법에 관한 것으로서, 특히, 각종영양이 풍부한 호박의 분말을 첨가하여 두유를 제조함으로써 영양이 풍부한 두유를 소비자에게 제공하고 호박 작물의 소비를 촉진시켜 농가소득을 증대시킬 수 있는 호박분말이 첨가된 두유 및 그 제조방법에 관한 것이다.The present invention relates to a soy milk with a pumpkin powder and a method for manufacturing the same, and in particular, by adding a powder of various nutrient-rich pumpkin powder to produce soy milk to provide consumers with nutritional soy milk and to promote the consumption of pumpkin crops farmhouse It relates to a soy milk added with pumpkin powder that can increase the income and a method of manufacturing the same.

호박(Cucurbita moschata)은 박과의 한해살이 덩굴풀로 덩굴은 단면이 오각형이며 덩굴손으로 감으면서 자란다. 암수한그루로 6월부터 서리가 내릴 때까지 종 모양의 노란 꽃이 피고 열매는 장과(漿果)로 크고 둥글며 연한 노란색을 띠는 것이 보통이다. 잎과 순, 열매는 식용하며 아메리카 대륙이 원산지로 세계 각지에 분포하고 있다.Pumpkin (Cucurbita moschata) is a perennial vine of the gourd, which is pentagonal in cross section and grows by winding with tendrils. Male and female, from June to frost, bell-shaped yellow flowers, and berries are berry (둥 果) is usually large, round and pale yellow. Leaves, sprouts and berries are edible, and are native to the Americas and distributed throughout the world.

특히, 호박은 잎, 줄기, 꼭지, 과실, 종자 등 모든 부분이 식용 또는 약용으로 이용되고 있으며 성숙함에 따라 Caortene 등의 영양성분이 증가하여 건강식품으로 각광을 받고 있다. 특히 늙은 호박에는 확색을 나타내는 천연색소인 carotenoid계 화합물이 다량 존재하는 것으로 알려져 있고 이중에서도 비타민 A의 공급원인 β-Carotene은 다양한 약리 효과가 있는 것으로 보고되어 있다.In particular, all parts of the pumpkin, such as leaves, stems, stalks, fruits, seeds, etc. are used for edible or medicinal use, and as the maturity increases, the nutritional ingredients such as Caortene has been spotlighted as a health food. In particular, the old pumpkin is known to have a large amount of a natural color carotenoid-based compound showing a color, and among these, β-Carotene, a source of vitamin A has been reported to have various pharmacological effects.

또한, 회복기환자나 위약한 사람 마른 사람이 꾸준히 먹으면 살이 찌는 효과과 있고 비만증인 사람의 다이어트(팩틴성분)효과가 있으며 당뇨나 산후의 부기를 빼는 효과가 탁월하다. 또한 숙취해소에 좋고 성인병,변비, 설사, 기침, 감기, 냉증, 피부보호, 야맹증에도 도움이 되며 이뇨작용, 감기예방, 혈압강화작용등 인체에 도움이 되는 것이다.In addition, recovering patients or people who are weak, lean people eat steadily, and the effect of gaining weight and obesity of the diet (fact ingredient) effect of diabetes and postpartum swelling effect is excellent. It is also good for relieving hangovers, and helps with adult diseases, constipation, diarrhea, cough, cold, cold, skin protection, night blindness, diuretic effect, cold prevention, and blood pressure strengthening.

그러나, 종래에는 이렇게 영양이 풍부하면서도 각종 질병에 효능이 있는 호박이 콩을 주원료로 제조된 두유에 이용되지 못하는 실정이었다.However, in the past, the pumpkin is rich in nutrition and effective in various diseases, so that the soy milk made from soybeans as the main ingredient was not available.

또한, 종래의 두유 제조방법에 있어서는 원재료인 콩의 영양소가 두유의 가장 큰 영양분을 담당하도록 제조되어 콩의 영양분 이외에는 다른 영양분을 제공하기 어려운 문제가 있었다.In addition, the conventional soymilk production method has a problem that the nutrients of soybeans as the raw material is manufactured so as to assume the largest nutrients of soymilk, it is difficult to provide other nutrients other than soybean nutrients.

본 발명의 목적은 전술된 종래기술의 문제점을 해결하기 위한 것으로서, 영양이 풍부하면서도 각종 질병에 효능이 있는 호박분말이 첨가된 두유 및 그 제조방법을 제공하는데 있다.An object of the present invention is to solve the above-mentioned problems of the prior art, to provide a soymilk and a method for producing the same, which is rich in nutrition and effective in various diseases.

또한, 농가작물인 호박의 소비를 촉진시켜 농가소득을 증대시킬 수 있는 호박분말이 첨가된 두유 및 그 제조방법을 제공하는 것이다.In addition, to provide a soymilk and a method of manufacturing the pumpkin powder is added to promote the consumption of farm crops to increase the farm income.

이와 같은 목적을 달성하기 위하여, 본 발명은 콩을 30분간 볶은 후에 탈피기에 넣고 탈피하여 80~90℃에서 15~20분간 삶은 후에 맷돌을 이용하여 착즙 방식으로 갈아 두유액을 추출하는단계; 추출된 두유액을 혼합기에 넣어 물 92.79 중량%, 호박분말 0.5중량%, 프락토올리고당 6중량%, 현미 0.1중량%, 보리 0.05중량%, 옥배유 0.3중량%, 정제염 0.2중량%, 유화제 0.03중량%, 소포제 0.03중량%를 고르게 혼합한 첨과물과 혼합하고 균질기를 통하여 배출하는 원재료혼합단계; 원재료혼합단계를 거친 두유액을 팩에 넣어 밀봉시키는 단계; 밀봉된 두유액을 멸균기에 넣고 123℃로 23분간 살균하는 단계;를 포함하여 이루어지는 제조방법에 의해 달성된다.In order to achieve the above object, the present invention comprises the steps of extracting the soy milk juice by using a millstone after roasting soybeans for 30 minutes, put in a peeler and boiled for 15-20 minutes at 80 ~ 90 ℃; 92.79% by weight of water, soybean powder 0.5%, fructooligosaccharide 6%, brown rice 0.1%, barley 0.05%, jade oil 0.3%, refined salt 0.2%, emulsifier 0.03% by weight A raw material mixing step of mixing the antifoaming agent with 0.03% by weight of the evenly mixed sweetener and discharging it through a homogenizer; Sealing the soy milk solution through the raw material mixing step in a pack; The sealed soymilk solution is put into a sterilizer and sterilized for 23 minutes at 123 ℃; is achieved by a manufacturing method comprising a.

이하, 본 발명에 따른 호박분말이 첨가된 두유 및 그 제조방법에 대해 상세하게 설명한다.Hereinafter, the soymilk added with the pumpkin powder according to the present invention and a manufacturing method thereof will be described in detail.

상기 목적을 달성하기 위하여 본 발명은, 콩을 30분간 볶은 후에 탈피기에 넣고 탈피하여 80~90℃에서 15~20분간 삶은 후에 맷돌을 이용하여 착즙 방식으로 갈아 두유액을 추출하는단계; 추출된 두유액을 혼합기에 넣어 물 92.79 중량%, 호박분말 0.5중량%, 프락토올리고당 6중량%, 현미 0.1중량%, 보리 0.05중량%, 옥배유 0.3중량%, 정제염 0.2중량%, 유화제 0.03중량%, 소포제 0.03중량%를 고르게 혼합한 첨과물과 혼합하고 균질기를 통하여 배출하는 원재료혼합단계; 원재료혼합단계를 거친 두유액을 팩에 넣어 밀봉시키는 단계; 밀봉된 두유액을 멸균기에 넣고 123℃로 23분간 살균하는 단계;를 포함하여 이루어진다. 이때, 상기 원재료혼합단계는 두유액의 총중량%에 대해 대두고형분 7중량%가 포함되고, 상기 두유액과 첨가물의 전체 중량% 비율이 91중량%:9중량%의 비율로 혼합되도록 제조될 수 있다. 또한, 상기 첨가물 중 현미 및 보리는 15~20분간 삶는 과정을 거친 후에 맷돌을 이용하여 착즙 방식으로 제조되는 것이 바람직하다.In order to achieve the above object, the present invention, after roasting soybeans for 30 minutes, put into a stripping machine and stripped and boiled at 80 ~ 90 ℃ 15-20 minutes to grind in a juice method using a millstone to extract soymilk; 92.79% by weight of water, soybean powder 0.5%, fructooligosaccharide 6%, brown rice 0.1%, barley 0.05%, jade oil 0.3%, refined salt 0.2%, emulsifier 0.03% by weight A raw material mixing step of mixing the antifoaming agent with 0.03% by weight of the evenly mixed sweetener and discharging it through a homogenizer; Sealing the soy milk solution through the raw material mixing step in a pack; The sealed soymilk solution is put into a sterilizer and sterilized for 23 minutes at 123 ℃ made. In this case, the raw material mixing step may be prepared so that 7% by weight of the soybean solid content relative to the total weight% of soymilk, and the total weight% ratio of the soymilk and additives is mixed in the ratio of 91% by weight: 9% by weight. . In addition, the brown rice and barley of the additive is preferably produced by the juice method using a millstone after the boil process for 15 to 20 minutes.

본 발명의 구체적 특징과 다른 이점들은 첨부된 도면을 참조한 이하의 바람직한 실시예의 설명으로 더욱 명확해질 것이다.Specific features and other advantages of the present invention will become more apparent from the following description of the preferred embodiments with reference to the attached drawings.

도 1은 본 발명에 따른 호박분말이 첨가된 두유 제조방법의 공정 순서도이다.1 is a process flowchart of a method for producing soymilk added with pumpkin powder according to the present invention.

도 1에서 도시된 바와 같이, 본 발명은 원료(콩)를 30분간 볶은 후에 볶아진 콩을 탈피기에 넣고 탈피한 후 80~90℃에서 15~20분간 삶게 된다. 이때 콩의 삶는 시간은 선별된 콩의 크기나 종류에 따라 달라질 수 있으며 후술 되는 착즙과정이 원활하게 이루어질 수 있도록 삶는 시간을 책정하는 것이 바람직하다.As shown in Figure 1, the present invention is roasted for 30 minutes the raw material (soybeans) and then put the roasted beans in a peeler to strip and boiled for 15 to 20 minutes at 80 ~ 90 ℃. At this time, the boiling time of the beans may vary depending on the size or type of the selected beans, it is preferable to set the time to boil so that the juice process described later can be made smoothly.

콩을 삶은 후에는 착즙(물기가 들어 있는 물체에서 즙을 짜거나 또는 그 즙 을내는것)하게 되는데 이때, 맷돌(흔히 한 사람이 손잡이를 돌리고 다른 한 사람은 아가리에 곡물을 흘려넣는다. 그러나 맷돌이 크고 갈아야 할 곡물이 많을 때에는 손잡이에 가위다리 모양으로 벌어진 맷손을 걸고 2~3사람이 노를 젓듯이 앞뒤로 밀어가며 갈기도 한다)로 갈아 두유액을 추출하게 된다.After the beans are boiled, they are juiced (squeezing or squeezing out of the watery object), where the millstone (often one turns the handle and the other spills the grain into the agar). When there is a lot of large grains to be ground, the soy milk can be extracted by putting a pair of scissors on the handle and pushing it back and forth like two or three people rowing).

상술한 공정을 거쳐 추출된 두유액을 혼합기에 넣은 후에 프락토올리고당(설탕에 Fructose 전이효소를 반응시켜 얻은 3 -5 당류로서 난소화성, 난부식성으로 신체에서 위장, 소장등에서 소화흡수되기 어려우나 대장에 있는 장내 비피더스균에 선택적으로 이용되고 웰츠균을 억제하는 등의 역할을 하여 장내 세균총 개선효과와 변비 예방의 효과가 있다)6중량%, 현미(벼의 겉껍질만 벗겨 낸 쌀)0.1중량%, 보리0.05중량%, 옥배유(옥수수의 배아(胚芽)에서 압착법에 의해 채유하는 반건성유)0.3중량%, 정제염(이온수지막으로 불순물과 중금속 등을 제거하고 얻어낸 순도 높은 소금)0.2중량%, 유화제(서로 혼합하지 않는 두 종의 액체를 안정한 에멀션(유탁액)으로 만드는 물질)0.03중량%, 소포재 0.03중량%를 물 92.79중량%와 혼합한 후 호박을 잘게 부순 분말형태의 호박분말 0.5중량%와 혼합하게 된다.The soymilk extracted through the above-mentioned process is put into the mixer, and then fructooligosaccharide (3 -5 sugar obtained by reacting Fructose transferase with sugar is difficult to digest and absorb in the stomach, small intestine, etc. It is selectively used for intestinal bifidus, and it inhibits the Weltz bacteria and has the effect of improving the total intestinal flora and preventing constipation) 6% by weight, brown rice (rice stripped only from rice), Barley 0.05% by weight, Oxygen oil (semi-dried oil from corn embryos compressed by compression method), 0.2% by weight of refined salt (high-purity salt obtained by removing impurities and heavy metals with ion resin membrane), emulsifier ( A mixture of 0.03% by weight of the two liquids that do not mix with each other into a stable emulsion (emulsion) and 0.03% by weight of the defoaming material with 92.79% by weight of water, followed by crushing the pumpkin into powder. 0.5 is mixed with wt%.

이때, 상기 첨가물인 현미 및 보리는 15~20분간 삶는 과정을 거친 후에 맷돌을 이용하여 착즙 방식으로 제조되는 것이 바람직하다.At this time, the additive brown rice and barley is preferably produced in a juice method using a millstone after a boil process for 15 to 20 minutes.

상기 첨가물에 혼합되는 호박은 진호박, 자호박, 연자호박, 연청호박, 청둥호박, 녹호박, 적호박, 황금호박, 갈호박, 황호박 중에서 선택된 어느 하나의 호박을 분말형태로 형성하여 첨가하여도 무방하나 청둥호박(늙은호박)을 사용하는 것이 바람직하다.Pumpkin mixed with the additive is formed by adding any one of the pumpkin selected from the real pumpkin, purple pumpkin, soft orange pumpkin, soft blue pumpkin, mallard pumpkin, green pumpkin, red pumpkin, golden pumpkin, brown pumpkin, yellow pumpkin in powder form Although it is good to use a malle pumpkin (old pumpkin).

상기 원재료혼합단계에서 두유액의 총중량%에 대해 대두고형분 7중량%가 포함된 두유액에 상기 두유액과 첨가물의 전체 중량% 비율이 91중량%:9중량%의 비율로 혼합되도록 제조되는 것이 바람직하다.In the raw material mixing step, the soymilk solution containing 7% by weight of soy milk solids with respect to the total weight% of soymilk is preferably prepared to be mixed in a ratio of 91% by weight: 9% by weight of the soymilk solution and the additive. Do.

상술한 공정 후에는 균질기(생물, 동식물 조직이나 세균, 균체 따위의 생체 세포를 기계적으로 잘게 부수어 유상(乳狀)으로 만드는 장치)를 통하여 두유액과 첨가물, 물이 혼합된 혼합물을 배출시켜 혼합과정을 거친 두유를 얻을 수 있게 되는 것이다.After the above-mentioned process, the mixture of soymilk, additives and water is discharged and mixed through a homogenizer (a device that mechanically breaks down biological cells such as living organisms, animal or plant tissues, bacteria, or cells into oil phase). Soy milk can be obtained through the process.

더하여, 상기 과정을 거친 두유를 팩에 넣어 밀봉시킨 후에 밀봉된 팩을 멸균기(높은 열과 압력으로 세균을 죽여 없애도록 만들어 놓은 기기)에 넣고 123℃로 23분간 살균하는 고압살균 단계를 거쳐 잡균이 번식하지 못하도록 하여 판매하게 되는 것이다.In addition, after the soy milk is put into the pack and sealed, the sealed pack is put into a sterilizer (a device designed to kill bacteria by high heat and pressure) and sterilized at 123 ° C. for 23 minutes to propagate various germs. You will not be able to sell.

상기 고압살균 단계는 혼합물의 중량에 따라 시간 및 온도가 변화될 수 있으며 사용자의 선택이나 날씨, 장소등의 여건에 따라 온도, 시간을 조절하여 고압살균단계를 수행할 수도 있는 것이다.The autoclave sterilization step may be time and temperature change according to the weight of the mixture, and the autoclave sterilization step may be performed by adjusting the temperature and time according to a user's selection, weather, or place.

이와 같이, 원료(콩)를 볶은 후에 탈피하고, 삶는 과정 및 착즙과정을 거친 두유액에 호박분말이 첨가된 첨가물이 혼합되어 영양이 풍부하고 각종 질병을 예방할 수 있는 호박분말이 첨가된 두유를 제공하게 되는 것이다.In this way, raw materials (beans) are roasted, then stripped, and boiled and juiced soymilk is mixed with additives containing pumpkin powder to provide nutrient-rich soymilk with pumpkin powder that can prevent various diseases. It is done.

또한, 호박의 소비를 촉진시켜 농가 소득의 증대를 가져올 수 있게 되는 것이다.In addition, by promoting the consumption of pumpkin will be able to increase the farm income.

본 발명은 특정한 실시예에 관련하여 도시하고 설명 하였지만, 이하의 특허 청구범위에 의해 제공되는 본 발명의 정신이나 분야를 벗어나지 않는 한도 내에서 본 발명이 다양하게 개량 및 변화 될 수 있다는 것을 당업계에서 통상의 지식을 가진자는 용이하게 알 수 있음을 밝혀 두고자 한다.While the invention has been shown and described with respect to particular embodiments, it will be appreciated that the invention can be variously modified and varied without departing from the spirit or scope of the invention as provided by the following claims. It will be clear to those skilled in the art that they can easily know.

이상에서 살펴본 바와 같이 본 발명에 따른 호박분말이 첨가된 두유 및 그 제조방법은 이뇨작용, 감기예방, 혈압강화작용등의 효능으로 각종 질병예방의 효과를 가지면서도 영양이 풍부한 호박분말이 첨가된 두유를 제공할 수 있는 이점이 있다.As described above, the soymilk added with pumpkin powder according to the present invention and its manufacturing method are soymilk with rich nutrition of pumpkin powder with the effect of preventing various diseases with the effect of diuretic effect, cold prevention, blood pressure strengthening effect, etc. There is an advantage that can provide.

또한, 본 발명의 다른 목적은 호박 작물의 소비를 촉진시켜 농가소득을 증대시킬 수 있는 이점이 있는 것이다.In addition, another object of the present invention is that there is an advantage that can increase the farm household income by promoting the consumption of pumpkin crops.

Claims (4)

콩을 30분간 볶은 후에 탈피기에 넣고 탈피하여 80~90℃에서 15~20분간 삶은 후에 맷돌을 이용하여 착즙 방식으로 갈아 두유액을 추출하는단계; 추출된 두유액을 혼합기에 넣어 물 92.79 중량%, 호박분말 0.5중량%, 프락토올리고당 6중량%, 현미 0.1중량%, 보리 0.05중량%, 옥배유 0.3중량%, 정제염 0.2중량%, 유화제 0.03중량%, 소포제 0.03중량%를 고르게 혼합한 첨과물과 혼합하고 균질기를 통하여 배출하는 원재료혼합단계; 원재료혼합단계를 거친 두유액을 팩에 넣어 밀봉시키는 단계; 밀봉된 두유액을 멸균기에 넣고 123℃로 23분간 살균하는 단계;를 포함하여 이루어지는 것을 특징으로 하는 호박분말이 첨가된 두유 제조방법.Roasting soybeans for 30 minutes, put in a peeler and stripped, boiled at 80 ~ 90 ℃ 15-20 minutes and then grinding by using a millstone to extract soymilk; 92.79% by weight of water, soybean powder 0.5%, fructooligosaccharide 6%, brown rice 0.1%, barley 0.05%, jade oil 0.3%, refined salt 0.2%, emulsifier 0.03% by weight A raw material mixing step of mixing the antifoaming agent with 0.03% by weight of the evenly mixed sweetener and discharging it through a homogenizer; Sealing the soy milk solution through the raw material mixing step in a pack; Put the sealed soy milk solution in a sterilizer sterilized for 23 minutes at 123 ℃; Pumpkin powder added soy milk production method comprising a. 청구항 1에 있어서,The method according to claim 1, 상기 원재료혼합단계는The raw material mixing step 두유액의 총중량%에 대해 대두고형분 7중량%가 포함되고,7% by weight of soy solids relative to the total weight of soymilk, 상기 두유액과 첨가물의 전체 중량% 비율이 91중량%:9중량%의 비율로 혼합되도록 제조되는 것을 특징으로 하는 호박분말이 첨가된 두유 제조방법.The soymilk production method is added to the pumpkin powder, characterized in that the soymilk solution and the total weight% ratio of the additive is prepared to be mixed in a ratio of 91% by weight: 9% by weight. 청구항 1에 있어서,The method according to claim 1, 상기 첨가물 중 현미 및 보리는Brown rice and barley among the additives 15~20분간 삶는 과정을 거친 후에 맷돌을 이용하여 착즙 방식으로 제조되는 것을 특징으로 하는 호박분말이 첨가된 두유 제조방법.Soymilk production method is added to the pumpkin powder, characterized in that it is produced in a juice method using a millstone after a boil process for 15 to 20 minutes. 청구항 1 내지 청구항 3 중 어느 한 항의 방법에 따라 제조된 것을 특징으로 하는 호박분말이 첨가된 두유.Soymilk added with amber powder, characterized in that prepared according to any one of claims 1 to 3.
KR1020070060407A 2007-06-20 2007-06-20 A soymilk witch added a pumpkin powder and manufacturing method thereof KR20080111887A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101106200B1 (en) * 2009-04-16 2012-01-20 한국식품연구원 Preparation method of rice soybean milk comprising rice
CN103211027A (en) * 2013-03-30 2013-07-24 马鞍山市黄池食品(集团)有限公司 Assistant blood pressure reducing soybean milk and preparation method thereof
CN103621648A (en) * 2013-12-03 2014-03-12 王新新 Longan tremella soybean milk

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101106200B1 (en) * 2009-04-16 2012-01-20 한국식품연구원 Preparation method of rice soybean milk comprising rice
CN103211027A (en) * 2013-03-30 2013-07-24 马鞍山市黄池食品(集团)有限公司 Assistant blood pressure reducing soybean milk and preparation method thereof
CN103621648A (en) * 2013-12-03 2014-03-12 王新新 Longan tremella soybean milk

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