KR20120028689A - Manufacturing method for sweet pumpkin cake - Google Patents
Manufacturing method for sweet pumpkin cake Download PDFInfo
- Publication number
- KR20120028689A KR20120028689A KR1020100090692A KR20100090692A KR20120028689A KR 20120028689 A KR20120028689 A KR 20120028689A KR 1020100090692 A KR1020100090692 A KR 1020100090692A KR 20100090692 A KR20100090692 A KR 20100090692A KR 20120028689 A KR20120028689 A KR 20120028689A
- Authority
- KR
- South Korea
- Prior art keywords
- sweet pumpkin
- dough
- powder
- cake
- evenly
- Prior art date
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 36
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 36
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 36
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 36
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 35
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
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- 238000010025 steaming Methods 0.000 claims abstract description 8
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
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- 230000037406 food intake Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 201000005202 lung cancer Diseases 0.000 description 2
- 208000020816 lung neoplasm Diseases 0.000 description 2
- 235000012680 lutein Nutrition 0.000 description 2
- 229960005375 lutein Drugs 0.000 description 2
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 2
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 2
- 239000001656 lutein Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000003864 humus Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 235000021462 rice dishes Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a method of manufacturing a sweet pumpkin steamed cake that can be utilized as a healthy diet excellent in the diet, as well as the constipation and prevention of diabetes and diuretic activity and prevention of menopausal disorders by the beneficial ingredients contained in sweet pumpkin,
Cake Powder 50 Is your company? 70 wt% corn flour to increase flavor 4? 60 wt% and sweet pumpkin powder 2.5? Mix 50wt% evenly,
In the mixed state as described above, supply 1.4ℓ of water and 100cc of raw Makgeolli for the action of swelling the dough to perform the dough evenly to make a thick form,
After spreading the thick dough in the flat plate to cover the lid is characterized in that it is usually completed by steaming using steam heat.
Description
The present invention relates to a method for producing sweet pumpkin steamed cakes, and more particularly, to provide a sweet pumpkin steamed cake having an effect on improving health function as well as to be utilized as a diet.
In recent years, due to the effects of well-being, which is thought about health or socially blowing, many people are using or searching for foods that can help improve their health while having an effect on their diet. Also looking for a lot of food.
Commonly used as a diet or healthy food is one or two of the seaweeds such as pumpkin, pumpkin seeds, pumpkin sprouts, buckwheat, green tea, soy protein, soybean fiber, dietary fiber, starch, vitamins, calcium salt, kelp and seaweed Choosing more than eggplant is a substitute for the type of meat and rice that you eat every day.
Ingestion of foods using such ingredients is usually processed and manufactured into foods such as tea, porridge, soup, rice, and side dishes, which are taken as a substitute for meals or meals. Diabetes, high blood pressure, such as one of the diseases to alleviate or delay, or some of the disease is only a protective effect can be obtained.
Conventionally, these foods cannot be used as a substitute for one meal, so many kinds of health supplements or diet foods should be taken in parallel with meals, making it difficult to use as a true healthy diet and treating various adult diseases evenly. You can't expect a preventable effect.
For this reason, various types of supplements should be selected and consumed according to the type of adult disease according to the type, and in case of adult patients with complications, several diet foods should be eaten at the same time. Excessive cost is a great economic burden.
As such, it is difficult to take supplements with meals in reality, and in recent years, many people perform diets by eating bread or cakes as a substitute for rice.
Thus, if you want to solve by simply ingesting bread as a substitute for rice, meal replacement can be fully utilized, but when thinking about diet or health, rather than eating rice, there is a high risk of adverse effects.
On the nutritional side of bread, flour is a raw material, so it is valuable as a calorie source food, and protein is much higher than rice. However, flour lacks essential lysine, which is an amino acid, and when bread is consumed as a substitute for rice, vegetables and meat must be served in harmony to ensure uniform nutrients.
For even nutrients, if you continue to eat bread, meat and vegetables evenly over a long period of time, or ingested with sugar-rich humus, such as bread, cream, jam, etc. Ingestion of bread alone has been found to be a risk factor for health due to the impact imbalance.
In addition, the bread is used as a diet food while having the same texture as bread, the corn bread processed in the form of steamed bread without boiled with corn powder is used, but due to the characteristics of the corn powder, the time elapses after steaming As the surface hardens rapidly and becomes tough and hard, the texture is not good, the discoloration occurs badly, and it is not widely spread and edible due to its easily decaying characteristics.
In addition, since most of the breads currently on the market are Westernized, they can be used as diet foods and healthy foods while using pure agricultural products that are purely domestic or widely produced in Korea. It is not.
Therefore, in the present invention as a invention to solve the above problems as cake powder for 50? 70 wt% corn flour to increase flavor 4? 60 wt% and sweet pumpkin powder 2.5? Mix 50wt% evenly,
In the mixed state as described above, supply 1.4ℓ of water and 100cc of raw Makgeolli for the action of swelling the dough to perform the dough evenly to make a thick form,
Spread the thick dough on the table and cover the lid, and then steam the sweet pumpkin steamed cake in the form of steaming using steam heat,
Sweet pumpkin steamed cake has the characteristics that can be used as an excellent health food in diet, as well as constipation and diabetes prevention and diuretic activity and prevention of menopausal disorders by the beneficial ingredients contained in sweet pumpkin.
The present invention is to make a steamed cake in the form of steamed bread traditionally performed at home, but the addition of sweet pumpkin to improve the texture and low intake calories are low in vitamins and calcium, iron and dietary fiber can be good for constipation and inhibit cholesterol, It is rich in potassium, which acts as a diuretic, and polyphenols that prevent the aging of arteries.It has the effect of improving and preventing menopausal disorders.Lutein helps prevent lung cancer and eye diseases and helps secrete insulin to treat diabetes. Because it has an excellent effect on the invention is a invention that has a great advantage in utility as a diet and health food substitute.
Looking for a method for producing a sweet pumpkin steamed cake of the present invention for achieving the above object.
In the present invention, a cake powder (commonly used as a premix for steamed cakes in the market) commonly used when making steamed cakes and commercially mixed sweet pumpkin powder with corn powder called alpha cones, and then predetermined water Supply it to get a thick dough.
Spread the dough evenly so that the finished dough is fed to the disk-shaped tray, and put the garnish, such as beans or nuts, on the upper surface to enhance the visual texture, and then cover the lid and steam the sweet pumpkin by steaming in the usual manner using steam. You will complete the cake.
Sweet pumpkin used in the technology of the present invention is made up of 90% water, low calorie, while containing a lot of vitamin C, calcium, iron, dietary fiber contains 3.5g of 100g is good for constipation and inhibits cholesterol do.
In addition, it is rich in potassium, which acts as a diuretic, and polyphenols that prevent aging of arteries.It has the effect of improving and preventing menopausal disorders, and it contains a large amount of lutein, which has the effect of preventing lung cancer and eye diseases. Known.
In the present invention, the sweet pumpkin is naturally dried or lyophilized, and then processed into a powder form such as flour or grain flour to improve the compatibility with other raw materials, as well as to allow various nutrients to be absorbed into the system evenly when ingested. do.
Sweet pumpkin steamed cake of the present invention is about 50? The mixing ratio of the ingredients used to make a plate in a steaming tray with a diameter of 70cm is 50% for cake powder, which is the basic material for steaming cakes. 70 wt% corn flour to increase flavor 4? 60 wt% and sweet pumpkin powder 2.5? Mix 50 wt% evenly.
1.4 liters of water to form the dough in the mixed state as described above and 100cc of raw Makgeolli for the swelling action of the dough is supplied to perform the dough evenly to make a thick form.
Spread the dough made in the thick form as above on the tray, then decorate with garnish or garnish on the surface of the dough, cover the lid and steam the sweet pumpkin in the form of steaming normally using steam heat Complete the cake.
Example
Of 1,900g of cake powder, 100g of alpha cone and 100g of sweet pumpkin powder, evenly weigh 2,100g of the total weight that can be boiled once on a 70cm diameter tray, and supply 1.4ℓ of water and 100cc of green mackerel to the mixed raw materials. The dough was evenly made into a thick form.
After supplying the dough made as described above to the tray and spread it evenly and garnish with peas on it to cover the lid of the tray and steamed using steam heat to complete the sweet pumpkin steamed cake.
When the finished sweet pumpkin steamed cake was very soft, the flavor was excellent by the sweet pumpkin flavor and corn powder, and the color was almost the same color as the sweet pumpkin, and there was no visual rejection, and the sweet pumpkin steamed cake at room temperature Even after 5 days of cooling, there was no decay and a soft touch.
When the mixing ratio of sweet pumpkin powder is below 50g (corresponding to 2.5wt% of the total weight) under the same conditions as in Example 1, the flavor, texture, and color of sweet pumpkin do not appear. Poor texture.
In addition, when the mixing ratio of sweet pumpkin powder is added to 1,050 g or more corresponding to 50wt% of the total weight under the same conditions as in Example 1, the flavor, texture, and color of sweet pumpkin are not natural and are expressed in black color. It was not good because it was too sweet or bitter.
Of course, when the acceleration and decrease according to the weight ratio of the sweet pumpkin powder, it was found that it is good to adjust the amount of the powder for the cake, and leave the mixed amount of the corn powder as it is.
Claims (1)
Corn powder to increase flavor 4? 60 wt%,
Sweet pumpkin powder 2.5? Mix 50wt% evenly,
In the mixed state as described above, supply 1.4ℓ of water and 100cc of raw Makgeolli for the action of swelling the dough to perform the dough evenly to make a thick form,
The method of manufacturing a sweet pumpkin steamed cake characterized in that the dough of the thick form is flattened on a rice plate and then covered with a lid to finish steaming using steam heat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100090692A KR20120028689A (en) | 2010-09-15 | 2010-09-15 | Manufacturing method for sweet pumpkin cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100090692A KR20120028689A (en) | 2010-09-15 | 2010-09-15 | Manufacturing method for sweet pumpkin cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20120028689A true KR20120028689A (en) | 2012-03-23 |
Family
ID=46133448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100090692A KR20120028689A (en) | 2010-09-15 | 2010-09-15 | Manufacturing method for sweet pumpkin cake |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20120028689A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106465740A (en) * | 2016-08-30 | 2017-03-01 | 金华好乐多食品有限公司 | A kind of pumpkin pie and preparation method thereof |
| CN107279241A (en) * | 2017-06-29 | 2017-10-24 | 杨仲英 | A kind of Sugarless type fast food pumpkin pie and preparation method thereof |
| CN107410965A (en) * | 2017-06-29 | 2017-12-01 | 杨仲英 | A kind of fast food pumpkin pie with long preservation period and preparation method thereof |
| KR20210075488A (en) * | 2019-12-13 | 2021-06-23 | 주식회사 봄헬스케어 | Food Composition for Spayed Companion Animal |
| KR102277052B1 (en) | 2021-02-18 | 2021-07-12 | 이동우 | Manufacturing method of sweet pumpkin bread and itself |
-
2010
- 2010-09-15 KR KR1020100090692A patent/KR20120028689A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106465740A (en) * | 2016-08-30 | 2017-03-01 | 金华好乐多食品有限公司 | A kind of pumpkin pie and preparation method thereof |
| CN107279241A (en) * | 2017-06-29 | 2017-10-24 | 杨仲英 | A kind of Sugarless type fast food pumpkin pie and preparation method thereof |
| CN107410965A (en) * | 2017-06-29 | 2017-12-01 | 杨仲英 | A kind of fast food pumpkin pie with long preservation period and preparation method thereof |
| KR20210075488A (en) * | 2019-12-13 | 2021-06-23 | 주식회사 봄헬스케어 | Food Composition for Spayed Companion Animal |
| KR102277052B1 (en) | 2021-02-18 | 2021-07-12 | 이동우 | Manufacturing method of sweet pumpkin bread and itself |
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