KR20160066699A - Sweetpumpkin powder and its products using the same - Google Patents

Abstract

The present invention relates to sweet pumpkin powder and sweet pumpkin processed foods using the same. The sweet pumpkin powder is prepared by the following steps: removing dirt from sweet pumpkin skin; peeling the skin of the sweet pumpkin in water; inactivating enzymes by soaking the resultant product in vinegar water and heating the same for 30-60 seconds to inhibit browning phenomenon; slicing the resultant product; low temperature air drying the resultant product at a temperature of 15-40°C or reduced pressure drying the resultant product; grinding and passing the resultant product through a 100 mesh screen. The present invention also prepares sweet pumpkin pre-gelatinized powder, which is prepared by the following steps: steaming or baking peeled sweet pumpkin to pre-gelatinize starch; freeze drying the resultant product; grinding and passing the resultant product through a 100 mesh screen. Furthermore, the present invention manufactures, by using the sweet pumpkin powder or the sweet pumpkin pre-gelatinized powder, processed foods such as novel sweet pumpkin pastry, sweet pumpkin cheesecake, sweet pumpkin caramel, mashed sweet pumpkin, sweet pumpkin glutinous rice cake ice cream, sweet pumpkin porridge, sweet pumpkin baby food, etc., which have not existed until now.

Description

[0002] Sweetpumpkin powder and its processed foods using the same [

[0001] The present invention discloses a process for producing powder of pumpkin and a processed food using powder.

On the other hand, amber (Cucurbita spp.) Is a perennial vine herbaceous belonging to bacillus and is divided into oriental amber (C. moschata), western amber (C. maxima), and peruvian amber (C. pepo). Recently, it is known as Cucurbita maxima Duch, which is a healthy food in Korea. It belongs to the western type pumpkin, has a dark green skin with a small size of about 1.5 kg as a highland crop, The flesh of the flesh is thick and dense. As for the weight, 84% of the pulp, 10% of the skin, and 3.5% of the internal fibrous material are contained, and free sugar, free amino acid, organic acid, total carotenoid

The content and composition of the pumpkin varies depending on the area of the pumpkin. In addition to the high content of β-carotene, pumpkin has been cultivated domestically since the late 1990s, and contains vitamin A, carotenoids, various vitamins, calcium, sodium and phosphorus-rich fiber, Is also high. In addition, pumpkin has a higher solids content than pumpkin, and contains essential amino acids such as arginine, tyrosine, cystine and aspartic acid, and unsaturated fatty acids such as oleic acid and linoleic acid, .

[0003] The sweet pumpkin has a wide range of application to climatic conditions, a high possibility of future production in climate winds, a high growth rate at a relatively high temperature difference, a strong resistance to pests, Since it is a non-polluting food with little value, it is in the spotlight as an alternative crop and its growing area is growing.

However, due to the physical characteristics of pumpkin, it is not widely used because it has a disadvantage that it has to be circulated directly in the mountain when the storage period is short and there is no special storage space after harvest.

SUMMARY OF THE INVENTION [0005] The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a method of solving the problem of curing of pumpkin and powdering it to increase the usability.

[0006] It is another object of the present invention to provide not only raw powder of the pumpkin but also a gum powder thereof.

It is another object of the present invention to maximize the availability of the pumpkin by providing a variety of processed foods using the pumpkin powder.

[0008] According to an aspect of the present invention,

[0009] Removing dust from the pumpkin;

Removing the pumpkin shell in water;

[0011] immersing in acetic acid water;

Heat-treating boiling water at 100 ° C. to inactivate various enzymes;

Slicing (0.5 to 1.0 cm in thickness) with a knife;

Drying at 15 to 40 ° C at a low temperature;

[0015] The method may further comprise: grinding;

[0016] Preferably, the method further comprises the steps of: And using these to produce various processed foods.

The present invention relates to a method for preventing the growth of a variety of germs attached to various kinds of pumpkin shells by treating the vinegar water by inhibiting browning by blocking oxygen in the air because the pumpkin is peeled off in water (in water) The present invention provides an effect of inactivating various enzymes present in a pumpkin cell by heat treatment, and thus provides an excellent effect of providing a variety of processed squash foods using raw powder or gum powder. Hereinafter, specific details of the present invention will be described in detail by way of examples, but it should be understood that the scope of the present invention is not limited to the technical matters disclosed herein.

BRIEF DESCRIPTION OF THE DRAWINGS [0014] FIG. 1 is a diagram showing a manufacturing process of a pumpkin powder or a pumpkin gum powder according to the present invention.

[0019] Step 1: Washing step:

[0020] Remove the outer surface of the harvested pumpkin.

Second Step: Peeling Step [0030]

[0022] The pumpkin from which the soil is removed is peeled in a state in which the pumpkin is immersed in water (H2O). In this way, browning of the skin of the pumpkin skin caused by oxygen (O 2) in the air can be suppressed.

[0023] Step 3: Sterilization step

Vinegar water is added to the above-mentioned two-stepped pumpkin, and the spores of the fungi deposited on the shell are sterilized.

[0025] Fourth Step: Heating Step

The pumpkin having been subjected to the above three steps is immediately put into soft water at 100 ° C. for 30 to 60 seconds to inactivate the enzyme present on the surface of the pumpkin to suppress the browning phenomenon.

[0027] Step 5: Knife work step

[0028] The pumpkin having been subjected to the above-described four steps is cut into a thickness of 0.5-1.0 cm to be thinly kneaded, thereby facilitating the subsequent drying process.

Step 6: Drying Step (Drying Step)

The pumpkin having been subjected to the fifth step is air-dried at a low temperature of 15 to 40 ° C. At this time, if necessary, a low-temperature decompression drying method can be performed.

[0031] Seventh Step: Crushing Step

The pumpkin having been subjected to the six steps is pulverized so as to have a particle size of 100mesh which is most preferable for the manufacture of various products, and sieved to produce the present invention's pumpkin powder.

[0033] Here, the following steps are carried out in order to prepare the luxurious gherkin powder before the sixth step.

Step 5-1: Gelatinization step [0034]

[0035] The Kalojang minced squash obtained in the above step 4 is put into a steamer or Baker, and is steamed or baked.

[0036] After the above process, the pumpkin having the starch gelatinized is subjected to the drying step of the sixth step.

[0037] In this case, the freeze-drying method is most preferred, and the lyophilized pumpkin is pulverized to produce the luxurious candy powder of the present invention.

The seventh step is carried out in the same manner as described above.

(Example 1) Preparation of a pumpkin powder

[0040] 10 kg of the harvested pumpkin was removed from the outer surface of the soil, the skin was peeled off with immersion in purified water, and immediately immersed in vinegar water for 20 minutes to sterilize the fungus spores.

The sterilized pumpkin was immersed in hot water at 100 ° C. for 45 seconds to inhibit browning by inactivating the enzyme present on the surface of the pumpkin. Subsequently, the kneading was performed at a depth of 0.7 cm using a knife, and air drying was performed at a low temperature of 30 캜. At higher temperatures above that, carbonization of saccharides leads to stickiness and is unsuitable. Drying efficiency of calfoil reduced pumpkin was more than twice as much as that of non - dry pumpkin. The dried squash was put into a pulverizer and filtered with a 100 mesh sieve to obtain 3.25 kg of final squash powder.

(Example 2) Preparation of gummy powder

In the same manner as in Example 1, except that the Kalojang minced squash was put into a booster, the grated squash was freeze-dried, and the squash was pulverized and then poured into a 100 mesh sieve to obtain 0.85 kg of the final squash gypsum powder.

(Example 3) Manufacture of soft pastry pastry (sweet puff pastry)

To 40 g of the squash powder obtained in Example 1 were mixed 1,000 g of pumpkin root, mixed with 3 egg yolks, 20 g of fresh cream, and 20 g of condensed milk. Then, the mixture was sieved to a suitable size using a pie plate on a flat plate Baked in a preheated oven at a temperature of 140 to 180 ° C for 10 to 20 minutes to prepare a topcoat of the present invention.

(Example 4) Preparation of creamy cheesecake cake

Pan prepared by using the squash powder obtained in Example 1, butter and sugar was prepared and put in a freezer room, and a sponge was prepared to a thickness of 0.5 cm. 600 g of cream cheese put out at room temperature was gently loosened with butter, and 100 g of sugar, 3 plain yogurt and 100 g of egg yolk were put into a soft creamy state. 260 g of egg white and 40 g of the remaining sugar were added and the meringue was raised to 80%. The meringue 1/3 prepared above was mixed with the cream cheese dough, and 100 g of the pumpkin powder was mixed therein. Put the remaining meringue in order to match the dough. The dough was added to the mold to about 60% and baked with preheated oven for 40 minutes in a hot water bath to prepare a cream cheese cake of the present invention.

(Example 5) Manufacture of squash caramel

[0049] A pumpkin caramel was prepared using the inventive pumpkin powder.

375 g of fresh cream was boiled, and 370 g of sugar and 110 g of syrup were dissolved in the above-mentioned boiled cream with stirring with a wooden spatula to prevent burning. 10 g of each of the pumpkin powder was dissolved in a small amount of water, and the mixture was poured into the dough. The mixture was stirred until it was boiled, and the mixture was soaked until the concentration reached a certain level. Put the paper foil on the cooling plate, gently rub the cooking oil, pour the dough, cool, cut into the desired shape, and packed.

(Example 6) [0051]

[0052] A squash mash hide was prepared using the gherkin powder obtained in Example 2.

[0053] Slightly boil 50 g of milk, dissolve 15 g of sugar and 4 g of salt, cool in cold water. The mixture was mixed with milk powder, and 30 g of butter was loosened with a whip. Then, the mixture was evenly mixed with the batter to prepare a squash mash.

(Example 7) [0054]

[0055] The gherkin powder obtained in Example 2 was used.

[0056] Put 500 g of glutinous rice powder, 250 g of sugar, 50 g of starch syrup, and 1 g of salt, and put a wet cloth on the steamed hot pot, and steam it. When the glutinous rice flour was ripe, 30 g of the pumpkin powder and 3 egg whites were put in 300 cc of hot water and beat until the stickiness developed. Put the above pumpkin paste, squash powder, sugar and salt into the size of a quail egg, push the glutinous rice dough into the pouch with a pin to a thickness of 7cm, put it in a 7cm diameter mold, put the cow in it and take out the shape and store it in the freezer. do.

(Example 8) Preparation of horse mackerel brown rice porridge

[0058] 100 g of brown rice is soaked for 30 minutes, then put in a pan and stir friedly. Next, boil 6 times the water and simmer the brown rice. Put 10 g of the pumpkin powder and 10 g of the rice flour and simmer. When the porridge was finished, a small amount of salt was added according to the taste, and then the pumpkin brown rice porridge was prepared according to the liver.

(Example 9) Manufacture of Sweet Pork Baby Formula

[0060] 50 g of mackerel squash, 2 g of pumpkin powder, and 10 g of glutinous rice powder are mixed, and water is boiled 6 times. When the mixture of pumpkin and glutinous rice is boiled, add 50g of milk and boil again. When proper concentration was reached, a little salt was added to prepare a baby food.

Claims (6)

Washing the pumpkin;
Peeling in water;
Dipping in vinegar water to sterilize fungal spores;
A step of heat-treating boiling water at 100 ° C for 30 to 60 seconds to inactivate various enzymes;
Slicing with a knife to a thickness of 0.5 to 1.0 cm;
Low-temperature drying at a temperature of 15 to 40 占 폚;
And dividing the powder into 100 mesh particle size. A pumpkin powder produced by the method of claim 1. The method of claim 1, further comprising a step of slicing with a knife, followed by baking or baking in a steamer or Baker to liquefy the starch, followed by vacuum lyophilization. 9. A squash gum powder prepared by the method of claim 3. 4. A processed squash processed food characterized by being prepared by adding the squash powder or the squash powder of claim 2 or 4 as an active ingredient. The processed squash food of claim 5, wherein the processed squash food is any one of squash cream cheese cake, squash caramel, squash mashduk, squash crushed rice cake, squash brown rice porridge, and squash baby food.

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