KR20170021960A

KR20170021960A - Manufacturing method of pumpkin flakes

Info

Publication number: KR20170021960A
Application number: KR1020150116171A
Authority: KR
Inventors: 김진길
Original assignee: 김진길
Priority date: 2015-08-18
Filing date: 2015-08-18
Publication date: 2017-03-02

Abstract

The present invention relates to a method of producing kabocha squash flakes, capable of easily storing the flakes for a long time. According to the present invention, a method of producing kabocha squash flakes includes the following steps: washing kabocha squash which is harvested and removing shells and an inner part from the kabocha squash; boiling the kabocha squash at a temperature of 100-120C for 20-30 minutes using a steamer; homogenizing the boiled kabocha squash using a homo-mixer; drying the homogenized kabocha squash using a drum dryer at a temperature of 130-140C for 1 to 5 seconds; crushing the dried kabocha squash and then screening the dried kabocha squash with a sieve of 10-50 mesh to collect flakes; and inspecting and packaging the collected kabocha squash flakes. The kabocha squash is boiled without food additives and dried by through a drum-drying manner, thereby eradicating germs. In addition, the flakes giving a pure kabocha squash taste are provided, and 100% of kabocha squash is prepared in a form of powder or flakes, so the kabocha squash can be easily stored for a long time. In addition, a user can easily carry the powder or the flakes of the kabocha squash, so the user at any age can intake the kabocha squash regardless of the locations.

Description

{Manufacturing method of pumpkin flakes}

The present invention relates to a method for manufacturing a pumpkin flake, and more particularly to a method for manufacturing a pumpkin flake, which comprises aging a pure pumpkin, removing the shell and the inner part, boiling and drying the powder, The present invention relates to a manufacturing method of a pumpkin flake for producing a flake which promotes appetite, rich in dietary fiber, low in fat, and which is also beneficial to a diet, and which can be enjoyed by both men and women.

Generally, flakes are foods that are processed by students or workers in an easy-to-eat form, such as a substitute for breakfast or diet foods, such as milk, which is a fast food for many people, from children to adolescents.

The pumpkin is a kind of amber which is rich in starch and mineral vitamins among the pumpkin and has good taste and is cultivated as edible . Its scientific name is Cucuribita maxima Lam. It is a fruit that is opened in the annual vine of the vine of peach, and it is said that it is a pumpkin of the night when it tastes like the taste by the Western type pumpkin which it eats steamed and eats as health food.

It is rich in starch and inorganic salts, it contains a lot of vitamins B and C, and it is eaten as a substitute for stock. In Japan, it started to be cultivated in the US since mid-1800s. Korea has been widely cultivated since 1990, Various kinds of pumpkin are cultivated, and the kinds of pumpkin are as follows: Danbis, Super Gold Vis, Super Hong Vis.

In the food encyclopedia, it is said that the intake of pumpkin is used as a material such as rice cake, pumpkin kimchi, pumpkin, and pukkiwha, and it is said that it is effective for prevention of diet and constipation because of abundant dietary fiber and low fat. Beta-carotene is converted into vitamin A in the body to help improve eye health, rich vitamins are also said to help prevent colds.

As described above, although the pumpkin is used as a material such as rice cake, pumpkin kimchi, amberjack, and pukkijuk, they are difficult to be preserved for a long time, and they are not developed as flakes which are easy to eat and available to all.

In order to solve the above problems, there is a product in which the pumpkin is hot-air dried, powdered and recovered by hot water to be ingested. However, when such powder is restored with hot water because it contains other food additives such as pigment and sugar It is not only difficult to reproduce the pure taste of the pumpkin that was originally possessed but also can not expect the original performance of the pumpkin and the problem that the coliform bacteria and the general bacteria were not removed by the simple hot air drying was inherent.

On the other hand, Korean Patent Laid-Open Publication No. 10-2004-0101581 (a process for producing a flake using a barley crushed lip) discloses a process for producing a flaky barley crushed lip and a shredded barley crushed lip at a ratio of 6: 4 to 7: 3 (w / w) Mixing and adding 30 to 40% (w / w) water to the weight of the mixture; Extruding the water-added mixture at 80 to 120 DEG C to obtain a pellet; Molding the obtained pellets into a sheet form and drying to have a water content of 13 to 15% (w / w); And a method of frying and expanding a dried sheet. However, this is a method of manufacturing a flake using a sour barley and a tacky barley, and a method of producing flakes using a pumpkin, It is not possible to compare the technique with the invention using the pumpkin, but it is also not effective in preventing diarrhea and constipation because it is rich in dietary fiber and low in fat, will be.

Korean Patent Registration No. 10-1350130 (a sweet pumpkin beverage composition using a pumpkin puree and a method for producing the same) includes 5.0 to 10.0% by weight of pumpkin puree based on the total weight of the composition; 0.1 to 1.0% by weight of malt extract; 5.0 to 10.0% by weight of white sugar; 1.0 to 3.0% by weight of dextrin; 0.001 to 0.01% by weight sucralose; 0.01 to 0.05% by weight of vitamin C; 0.05 to 0.2% by weight pectin; 0.01 to 0.05% by weight of sodium hydrogencarbonate; 0.05 to 0.2% by weight of sweet potato flavor; And purified water 75.49 to 88.779% by weight, and a process for producing the same. However, since the content of the pumpkin is small, effects such as prevention of dieting, constipation and prevention of cold can not be expected, There is a problem that it is not helpful to health.

Korean Unexamined Patent Application Publication No. 10-2004-0101581 (Process for producing flake using barley crushed lip) Korean Patent Registration No. 10-1350130 (a pumpkin beverage composition using a pumpkin puree and a method for producing the same)

DISCLOSURE OF THE INVENTION The object of the present invention is to provide a pumpkin flake which has a steamed pumpkin flavor and is germinated by drying using a drum drying method without adding any other food additive do.

In addition, the present invention provides a flake which can be easily stored for a long period of time by using 100% pumpkin or the like and is convenient for carrying and can be taken by any person, This is the second purpose.

According to an aspect of the present invention,

A pretreatment step of washing the harvested pumpkin and removing the shell and the cheek part;

Steaming the pretreated soft palm kernel at a temperature of 100 to 120 ° C for 20 to 30 minutes using steam;

Homogenizing the cooked pumpkin using a homo-mixer;

Drying the homogenized pumpkin using a drum drier at 130 to 140 DEG C for 1 to 5 seconds;

Crushing the dried pumpkin, and collecting the flakes by screening with a sieve of 10 to 50 mesh; And

And inspecting and packaging the captured squash flakes. The present invention also provides a method for manufacturing a squash flake.

In the above, the high-quality pumpkin having a size of 1.5-3.0 kg is selected, washed with clear water to cut into 4 pieces, and then the high-quality flakes can be obtained by removing the seed (shell part) and the crust. If the pumpkin is not fully matured, the good ingredients may be small in the human body. If it exceeds 3.0 kg, it may be difficult to process and transport.

If the boiling point is lower than 100 ° C, the pumpkin may not be fully cooked. If the boiling point exceeds 120 ° C, a problem of partially falling down occurs. If the temperature is high, the time is reduced to about 20 minutes. To about 30 minutes.

Since the flakes are extremely thin, the homogenized pumpkin is thinly attached to the drum of the drum dryer and is uniformly dried. When the drying time is less than 1 second, drying is not performed well, and when it exceeds 5 seconds You should be careful because the thin pumpkin is burnt and burnt.

If the temperature of the drum dryer is lower than 130 ° C, the drying speed is slowed down, and the dough may flow down, causing problems such as aggregation and thickness unevenness. If the temperature exceeds 140 ° C, the thin pumpkin batter may be caught. Do.

If the particle size of the flake is larger than 10 mesh, it may not be easily broken in a liquid such as milk and may interfere with packaging. If the size of the flake is less than 50 mesh, the liquid may be loosened too much.

On the other hand, in the above case, the flake is collected by sieving 10 to 50 mesh sieve, and the remaining small particles are separately collected and pulverized in a pulverizer to make pumpkin powder juice with the powder, so that the pumpkin need not be wasted.

In addition, in the present invention, only the pumpkin is used. However, the pumpkin flavor flake can be produced using the general pumpkin, but it is natural that the pumpkin does not reach the pumpkin in taste, aroma and color.

The present invention as described above provides a flake which does not add any other food additives and is dried by using a drum drying method after the boiling and the bacteria are eradicated and pure sweet flavor is imparted.

In addition, the present invention has the effect that the pumpkin powder or flake can be easily preserved for a long period of time using the 100% pumpkin, and it is convenient to carry, so that any person,

The present invention also has the effect of saving the material by using the remaining remnants after manufacturing the flakes for the production of the powdery juice.

Although the present invention will be described in detail with reference to the following embodiments, it is to be understood that the invention is not limited to the disclosed embodiments and that various changes and modifications may be made therein without departing from the spirit and scope of the invention.

The pumpkin harvested in the field has a lot of foreign matter, it is cleaned with clear water, and it is cut into a proper size, and a pretreatment step is carried out to remove the husk and the inner part,

The pre-treated hard gourd is then boiled at a temperature of 100 to 120 ° C for 20 to 30 minutes using steam,

The cooked sweet pumpkin was uniformly kneaded and homogenized using a homo-mixer,

Drying the homogenized pumpkin for 1 to 5 seconds using a drum dryer heated at 130 to 140 캜,

Crushing the dried squash, sorting the dried squash with a sieve of 10 to 50 mesh to collect the flakes, and

And a step of inspecting and packaging the collected pumpkin flakes, and a method for manufacturing the safflower flake will be described in detail with reference to examples.

The swollen pumpkin harvested in the field was selected from 1.5 to 3.0 kg, washed with clear water and cut into 4 pieces. The seeds and crust were removed, and the mixture was boiled in a steam room controlled at 110 ° C for 25 minutes. The cooked pumpkin was kneaded using a homomixer, and the pumpkin batter was supplied to the drum surface of the drum dryer heated at 135 ° C so as to be thinly and evenly spread, so that the pumpkin batter was dried for 2 seconds on the drum surface The drum was rotated, dried, and then sieved with a sieve of 30 mesh to select only the thick particles, which were then inspected for quality and packaged to make a pumpkin flake (in this case, the small pumpkin crumb was stored separately to make the pumpkin powder juice)

&Lt; Comparative Example 1 >

The flakes were prepared in the same manner as in Example 1 except that the temperature of the drum dryer was changed to 150 ° C and the drying time was changed to 7 seconds.

&Lt; Comparative Example 2 >

Flakes were prepared in the same manner as in Example 1 except that the steamed pumpkin and wheat flour were mixed in a weight ratio of 1: 1.

&Lt; Comparative Example 3 >

Flakes were prepared in the same manner as in Example 1 except that the mixed pumpkin, wheat flour and white sugar were mixed at a weight ratio of 2: 2: 1.

The sensory evaluation results of the products of the above Examples and Comparative Examples 1, 2, and 3 were examined in terms of taste, flavor, and preference.

Sensory test

1. Selection of test personnel

The selection of the panel for the sensory test was carried out by providing the sample to 15 inspectors trained in the laboratory to describe the taste and smell that can be felt in the sample by the Flavor profile method In the result, the expressions similar to the overlapping terms are summarized, and the smell and expression that can represent the flavor are selected based on the intensity of each description.

Twenty of the people who expressed the most in the selected descriptions among the participants were selected first, and a threshold test was conducted on the four basic flavors of sweetness, salty taste, sour taste and bitter taste, After eliminating the dull person, 10 persons who were evaluated as the average were finally selected as the inspectors and the sensory tests were performed.

2. Sensory quality inspection

Twenty grams of each of the above Examples and Comparative Examples 1, 2 and 3 were added to 100 mg of milk, and flavor, odor and flavor were expressed by the flavor profile method with respect to taste, aroma, and preference, And quantitative descriptive analysis (QDA).

After sampling 4 samples, they were rated as 5 (excellent), good (4), normal (3), bad (2), and very bad (1).

Then, the sample was rinsed with purified water between each test, and the temperature of the sample was 30 ~ 35 ℃.

Category Type Example Comparative Example 1 Comparative Example 2 Comparative Example 3
smell Pumpkin smell 4.9 4.6 3.6 3.4 Milk odor 4.2 4.2 4.0 3.8 Grass smell 3.6 3.8 3.8 3.2
flavor Sweet pumpkin taste 4.8 4.4 4.0 4.0 Flour taste 1.2 1.4 4.2 3.6 sweetness 4.2 3.2 3.0 4.2 Ambitious 1.2 4.2 1.2 1.2 Color 4.2 3.8 4.0 4.2 Likelihood 4.4 2.4 2.0 3.2

As can be seen from Table 1, all the unpleasant odors were found to be relatively good in the pure pumpkin flakes according to the present invention. Also, in the taste of the present invention, the inventive hard candy flakes showed high score in sweet pumpkin flavor and sweet taste, The present invention is evaluated as excellent in all inspection items, and it has been shown that it has the most favorable feeling in preference.

Claims

A pretreatment step of washing the harvested pumpkin and removing the shell and the cheek part;
Boiling the pretreated kumquats at a temperature of 100 to 120 ° C for 20 to 30 minutes using steam;
Homogenizing the cooked pumpkin using a homo-mixer;
Drying the homogenized pumpkin using a drum drier at 130 to 140 DEG C for 1 to 5 seconds;
Crushing the dried pumpkin, and collecting the flakes by screening with a sieve of 10 to 50 mesh; And
And inspecting and packaging the collected pumpkin flakes. &Lt; Desc / Clms Page number 20 >

The method according to claim 1,
Wherein the size of the pumpkin is 1.5 to 3.0 kg, washed with clear water and then cut into 4 pieces to remove the seed (seed part) and the crust.