KR20230112576A - Sweet pumpkin soymilk cream sauce and its manufacturing method - Google Patents

Abstract

The present invention relates to a sweet pumpkin soymilk cream sauce and a method for manufacturing the same, which is beneficial to health using sweet pumpkin and soymilk as main ingredients, and shows excellent sensory properties with a soft taste and texture by mixing other auxiliary ingredients such as fresh cream. It relates to a sweet pumpkin soymilk cream sauce and a manufacturing method thereof.

Description

Sweet pumpkin soymilk cream sauce and its manufacturing method {Sweet pumpkin soymilk cream sauce and its manufacturing method}

The present invention relates to a sweet pumpkin soymilk cream sauce and a method for producing the same, and more particularly, to a sweet pumpkin soymilk cream sauce that uses sweet pumpkin and soymilk as main ingredients and is beneficial to health, and contains sweet pumpkin, soymilk and whipped cream in an optimal ratio to give a deep flavor and soft taste and texture.

Sweet pumpkin is a variety of Western pumpkin. It has a high sugar content and tastes good. Sweet pumpkin is rich in various vitamins and minerals. In particular, it has a high content of beta-carotene (β-carotene) related to anticancer effects, and a high content of vitamin A and vitamin C, so it is a nutritionally excellent food. Sweet pumpkin is composed of sugars with good digestion and hygroscopicity, and is effective in treating edema and diuretic effects due to its rich fiber, prevention of obesity, skin care, and respiratory diseases.

Soymilk is a beverage made by grinding soybeans. Soymilk contains not only easily digestible protein, but also lysine and tryptophan to help growth, glutamic acid to taste, aspartic acid to help metabolize nutrients, and glycine to prevent dental caries. The fat in soymilk is an unsaturated fatty acid and does not contain cholesterol. Rather, the unsaturated fatty acid melts, transports, and removes LDL cholesterol (Low density lipoprotein cholesterol) deposited in the blood vessel wall.

On the other hand, as interest in health increases, consumers' awareness of raw materials used in food is increasing, and consumption of foods beneficial to health is increasing. Therefore, in the present invention, it is intended to develop and provide a sweet pumpkin soymilk cream sauce that is nutritionally excellent by using sweet pumpkin and soymilk together and has excellent sensory quality with deep flavor, soft taste and texture.

Korean Patent Registration No. 10-1918649 (registered on November 8, 2018) describes a soybean paste cream sauce and a manufacturing method thereof. Korean Patent Registration No. 10-1824893 (registered on January 29, 2018) describes a method for producing a cream sauce.

An object of the present invention is to provide a sweet pumpkin soymilk cream sauce that is beneficial to health using sweet pumpkin and soymilk, has a good flavor and has excellent sensory properties due to the inclusion of sweet pumpkin and soymilk in an optimal ratio, and a method for producing the same.

The present invention comprises the steps of preparing by steaming the peeled sweet pumpkin after washing (a); Melting butter in a pan and adding garlic and onion to fry (b); After the step (b), adding soymilk and fresh cream and heating the step (c); Step (d) of adding and heating the sweet pumpkin prepared by steaming in step (a) after step (c); Step (e) of adding parmesan cheese, salt and pepper after step (d); It provides a method for producing a sweet pumpkin soymilk cream sauce comprising a.

In the method for producing a sweet pumpkin soybean milk cream sauce of the present invention, after the step (e), the step (f) of grinding in a mixer; It may be characterized in that it further includes.

The present invention provides a sweet pumpkin soybean milk cream sauce prepared according to the manufacturing method of the present invention.

The present invention can provide a sweet pumpkin soymilk cream sauce with excellent sensory properties with a soft taste and texture and a manufacturing method thereof, while being beneficial to health using sweet pumpkin and soymilk.

In addition, as farmers utilize agricultural products that are easily cultivated, it can exert an effect of increasing farm household income.

The present invention relates to a sweet pumpkin soymilk cream sauce using sweet pumpkin and soymilk as main ingredients, which is beneficial to health and has excellent sensory quality with a soft taste and texture, and a method for manufacturing the same.

The present invention comprises the steps of preparing by steaming the peeled sweet pumpkin after washing (a); Melting butter in a pan and adding garlic and onion to fry (b); After the step (b), adding soymilk and fresh cream and heating the step (c); Step (d) of adding and heating the sweet pumpkin prepared by steaming in step (a) after step (c); Step (e) of adding parmesan cheese, salt and pepper after step (d); It provides a method for producing a sweet pumpkin soymilk cream sauce comprising a.

In addition, the present invention provides a sweet pumpkin soymilk cream sauce prepared according to the manufacturing method of the present invention.

Hereinafter, the manufacturing method of the sweet pumpkin soymilk cream sauce of the present invention will be subdivided into each step to be described in detail.

<Step (a): Sweet pumpkin pretreatment>

This step is the process of preparing by steaming the peeled sweet pumpkin after washing.

On the other hand, the sweet pumpkin can be preferably prepared by washing, peeling, and then steaming after undergoing a cutting process. At this time, it is good to cut the sweet pumpkin into a width of 8 to 12 cm and a length of 8 to 12 cm and then steam it to shorten the ripening time.

In the present invention, it is good to steam the sweet pumpkin in advance and then combine it with other ingredients, so that the other ingredients can cook the sweet pumpkin properly without being underripe at the time of cooking. However, it is better to prepare sweet pumpkin in advance by steaming rather than preparing in advance by roasting, because by doing so, a softer texture can be imparted to the cream sauce, the final product of the present invention.

<Step (b): Add garlic and onion>

This step is the process of melting butter in a pan and adding garlic and onion to fry them.

At this time, it is preferable to use 13 to 17 parts by weight of the butter, and more preferably, melt 15 parts by weight of butter in a pan and add garlic and onion to stir-fry. On the other hand, it is preferable to add 20 to 30 parts by weight of garlic and 90 to 110 parts by weight of onion to the garlic and onion, respectively, and more preferably add 25 parts by weight of garlic and 100 parts by weight of onion to stir-fry. On the other hand, it is preferable to use minced garlic and minced onion as the garlic and onion.

<Step (c): Addition of soy milk and fresh cream>

This step is a process of adding and heating soymilk and fresh cream after step (b).

At this time, it is preferable to add 90 to 300 parts by weight of the soymilk and fresh cream, respectively. More preferably, it is good to boil the sauce by adding 150 parts by weight of soy milk and 150 parts by weight of fresh cream and heating for 5 to 10 minutes. When soymilk and whipped cream are added in the above ratio, a cream sauce with excellent taste and aroma can be prepared that is soft and rich in flavor.

In the present invention, soy milk and fresh cream are characterized in that they are added after roasting garlic and onion in advance, thereby maximizing the flavor and soft texture of soy milk and fresh cream. In particular, while roasting garlic and onion in advance, the volatile spicy taste can be blown off to give a sweet taste. If, when adding garlic and onion in step (b), if fresh cream and soy milk are added together and boiled, the spicy taste cannot be blown and the sweetness cannot be produced.

<Step (d): Adding sweet pumpkin>

This step is a process of adding and heating the sweet pumpkin prepared by steaming in step (a) after step (c). At this time, it is preferable to add 30 to 150 parts by weight of the sweet pumpkin, and more preferably, 120 parts by weight of sweet pumpkin is added and heated.

In the present invention, there is a feature in that sweet pumpkin is added after adding soy milk and fresh cream, and by doing so, the unique flavor of sweet pumpkin can be maintained and a soft texture caused by sweet pumpkin can be exhibited. If sweet pumpkin is added together and heated when fresh cream and soymilk are added in step (c), the unique flavor and sweetness of sweet pumpkin will be reduced, and the unique taste of sweet pumpkin will also be reduced.

When sweet pumpkin is added in the same ratio as above to the cream sauce prepared by adding soymilk and whipped cream in step (c), the sweetness and soft texture of sweet pumpkin harmonize with the cream sauce, further improving the taste and texture. A sweet pumpkin soymilk cream sauce with excellent sensory quality can be prepared.

On the other hand, in this step, it is preferable to prepare and add the sweet pumpkin prepared by steaming in step (a) in a puree form. To this end, it can be prepared in puree form through a conventional method such as sieving the sweet pumpkin prepared by steaming in step (a) or grinding it in a blender. In this way, when sweet pumpkin is added in puree form, the soft texture is further maximized, and the sweet pumpkin is evenly mixed with the cream sauce to prepare a sauce with a uniform color and taste that is more preferred.

<Step (e): Seasoning step>

This step is a process of adding parmesan cheese, salt and pepper after step (d).

At this time, it is preferable to add 14 to 16 parts by weight of Parmesan cheese, 4 to 6 parts by weight of salt, and 1 to 3 parts by weight of pepper for the Parmesan cheese, salt and pepper, respectively. More preferably, 15 parts by weight of Parmesan cheese, 5 parts by weight of salt, and 2 parts by weight of pepper are added. The parmesan cheese, salt and pepper are added as seasoning ingredients to the sweet pumpkin soymilk cream sauce of the present invention to further improve the taste and flavor.

On the other hand, after this step (e), grinding in a mixer (f); may proceed further. As the step (f) is further progressed, the pulverized ingredients are evenly mixed to prepare a sweet pumpkin soybean milk cream sauce with improved soft texture and taste.

Hereinafter, the present invention will be described in more detail in the following examples or experimental examples. However, the scope of the present invention is not limited only to the following examples or experimental examples, and includes modifications of equivalent technical ideas.

[Manufacturing Example 1: Cream Sauce Manufacturing]

In this production example, a conventional cream sauce was prepared using fresh cream. Table 1 below shows the recipe for the cream sauce of Preparation Example 1.

Cream Sauce Recipe ingredient weight (g) onion 100 garlic 25 butter 15 whipping cream 300 Parmesan Cheese 15 salt 5 pepper 2

After melting 15 g of butter in a pan, 100 g of onion and 25 g of garlic were added and fried. At this time, minced onion and minced garlic prepared by washing and mincing the onion and garlic were used. Then, after adding 300 g of fresh cream and boiling for 10 minutes, a cream sauce was prepared by adding 15 g of parmesan cheese, 5 g of salt, and 2 g of pepper. The prepared cream sauce was finely ground in a blender to complete the cream sauce of Final Preparation Example 1.

[Example 1: Preparation of soy milk cream sauce by adding soy milk]

In this example, it was prepared in the same way as the cream sauce prepared in Preparation Example 1, but soy milk was added together in a specific ratio as part of fresh cream, soy milk cream sauces of Examples 1-1 to 1-5 according to the soy milk content were prepared.

Table 2 below shows the addition ratio of soymilk and fresh cream added during the preparation of soymilk cream sauces in Examples 1-1 to 1-5.

Example 1-1 to Example 1-5 Soy milk and whipped cream added amount of soy milk cream sauce Example 1-1 Example 1-2 Example 1-3 Example 1-4 Example 1-5 soy milk 90 120 150 180 210 whipping cream 210 180 150 120 90

As shown in Table 2, Example 1-1 was prepared in the same manner as Preparation Example 1, but the fresh cream content was reduced by 30% and soy milk was added by 30%. In Example 1-2, the fresh cream content was reduced by 40% and soy milk was added by 40%. In Example 1-3, the fresh cream content was reduced by 50% and soy milk was added by 50%. In Example 1-5, the soymilk cream sauce of Examples 1-1 to 1-5 was prepared according to the amount of soymilk added by reducing the fresh cream content by 70% and adding soymilk by 70% instead.

Table 3 below shows the recipes of the soymilk cream sauces of Examples 1-1 to 1-5.

Example 1-1 to Example 1-5 Soy milk cream sauce recipe Example 1-1 Example 1-2 Examples 1-3 Example 1-4 Example 1-5 onion 100 100 100 100 100 garlic 25 25 25 25 25 butter 15 15 15 15 15 soy milk 90 120 150 180 210 whipping cream 210 180 150 120 90 Parmesan Cheese 15 15 15 15 15 salt 5 5 5 5 5 pepper 2 2 2 2 2

[Experimental Example 1: Sensory Evaluation of Soymilk Cream Sauces of Examples 1-1 to 1-5]

In this experiment, sensory evaluation was performed on the soy milk cream sauces of Examples 1-1 to 1-5 prepared by varying the amount of soy milk added in Example 1. For the sensory evaluation, 20 adult males and females in their 20s to 50s were scored according to the criteria (5-very good, 4-good, 3-average, 2-bad, 1-very bad) for texture, taste, aroma, color, and overall satisfaction, respectively, and expressed as the average value.

The results are shown in Table 4 below.

Example 1-1 Example 1-2 Examples 1-3 Example 1-4 Example 1-5 texture 2.7 3.3 4.7 2.9 2.4 taste 2.5 3.7 4.4 3.4 2.7 incense 2.6 3.4 4.3 2.9 2.5 color 2.7 4.3 4.7 3.0 2.6 satisfaction 3.3 3.7 4.9 3.2 2.7

As shown in Table 4, Example 1-3 prepared by reducing the fresh cream content by 50% and adding 50% soy milk instead had the best sensory performance. In the case of Example 1-3, the mixing ratio of soy milk and fresh cream was appropriate. It was prepared as a sauce of appropriate concentration and harmonized well with other sub-materials, resulting in very high satisfaction. On the other hand, Examples 1-5, which had the highest soy milk content, had a strong smell of soybean milk, resulting in poor flavor, poor harmony with other ingredients, poor texture, and poor sensory quality. In addition, Example 1-1, which had the lowest soymilk content, had poor taste and texture of the sauce due to the texture of fresh cream, and poor sensory quality because it did not harmonize well with other ingredients. That is, when the mixing ratio of fresh cream and soy milk was not appropriate, the sensory properties were not good, but when fresh cream and soy milk were added at a ratio of 1: 1, the flavor was excellent with a soft taste and texture, and it was well harmonized with other sub-materials.

[Example 2: Preparation of sweet pumpkin soymilk cream sauce by adding sweet pumpkin]

In this example, sweet pumpkin was additionally added to the soy milk cream sauce of Example 1-3, which showed the best sensory function in Experimental Example 1, to prepare sweet pumpkin soy milk cream sauces of Examples 2-1 to 2-5 according to the sweet pumpkin content.

Table 5 below shows the recipes of the sweet pumpkin soymilk cream sauces of Examples 2-1 to 2-5.

Example 2-1 to Example 2-5 Pumpkin Soymilk Cream Sauce Recipe Example 2-1 Example 2-2 Example 2-3 Example 2-4 Example 2-5 onion 100 100 100 100 100 garlic 25 25 25 25 25 butter 15 15 15 15 15 soy milk 90 120 150 180 210 whipping cream 210 180 150 120 90 Sweet pumpkin 30 60 90 120 150 Parmesan Cheese 15 15 15 15 15 salt 5 5 5 5 5 pepper 2 2 2 2 2

After melting 15 g of butter in a pan, 100 g of onion and 25 g of garlic were added and fried. At this time, minced onion and minced garlic prepared by washing and mincing the onion and garlic were used. Then, after adding 150 g of fresh cream and 150 g of soymilk and boiling for 5 minutes, sweet pumpkin was added according to Table 5 above, respectively, and heated for another 5 minutes. At this time, the sweet pumpkin was washed, peeled, cut into 10 cm wide and 10 cm long, steamed for 40 minutes, and then put on a sieve and prepared in puree form was added. Then, 15 g of Parmesan cheese, 5 g of salt and 2 g of pepper were added to prepare the cream sauces of Examples 2-1 to 2-5, respectively, and each of the prepared cream sauces was finely ground in a blender to complete the sweet pumpkin soybean milk cream sauces of Examples 2-1 to 2-5.

[Experimental Example 2: Sensory evaluation of Example 2-1 to Example 2-5 sweet pumpkin soymilk cream sauce]

In this experiment, sensory evaluation was performed on the sweet pumpkin soymilk cream sauces of Examples 2-1 to 2-5 prepared by varying the amount of sweet pumpkin added in Example 2. The sensory evaluation was conducted on 20 male and female adults in their 20s to 50s, respectively, for texture, taste, aroma, color, and overall satisfaction (5-very good, 4-good, 3-average, 2-bad, 1- Very bad) was given a score and expressed as an average value.

The results are shown in Table 6 below.

Example 2-1 Example 2-2 Example 2-3 Example 2-4 Example 2-5 texture 2.5 3.3 3.7 4.5 3.3 taste 2.4 3.4 3.9 4.6 3.6 incense 2.7 3.4 3.4 4.1 3.4 color 2.5 3.3 3.9 4.5 3.3 satisfaction 3.1 3.3 3.7 4.7 3.9

As shown in Table 6, the sensory properties of Example 2-4 prepared by adding 120 g of sweet pumpkin were the best. In the case of Example 2-4, the amount of sweet pumpkin added was appropriate and harmonized well with the existing soymilk cream sauce. The flavor was further improved by giving appropriate sweetness and savory taste. In addition, the appearance was excellent with appropriate concentration and color, and it received a high score in overall satisfaction with soft taste and texture. On the other hand, in Examples 2-5, the concentration was high due to the high sweet pumpkin content and was prepared as a thick sauce, and the sweetness was strong, and the degree of harmony when applied to food was poor. In addition, the taste and texture were not good due to the thick consistency, and the overall satisfaction was also lowered. In Example 2-1, which had the lowest sweet pumpkin content, the sweetness, savory taste, and aroma unique to sweet pumpkin were not felt, so it received low overall scores in all items. That is, when 120 g of sweet pumpkin is added, it is properly harmonized with soy milk cream sauce, and the soft taste and texture of sweet pumpkin are maximized, so that the flavor is excellent and well harmonized with other sub-materials with appropriate sweetness. Sauce with excellent sensory can be prepared. In addition, the sweet pumpkin soymilk cream sauce of the present invention prepared as described above can effectively contain all the nutritional components of sweet pumpkin and soymilk, thereby exerting beneficial effects on health.

As described above, the present invention provides a sweet pumpkin soybean milk cream sauce beneficial to health by effectively utilizing sweet pumpkin and soymilk while having excellent sensory properties with a soft taste and texture by going through the steps (a) to (e), and a manufacturing method thereof. Can be provided.

On the other hand, in the following, a sauce was prepared using the same ingredients as Example 2-4 sweet pumpkin soymilk cream sauce of the present invention in the same ratio, but the manufacturing method was modified so that steps (a) to (e) were sequentially processed. Sweet pumpkin soybean milk cream sauces of Examples 1 to 3 were prepared and compared and evaluated for their sensory properties with Example 2-4 sauce of the present invention.

[Comparative Example 1: Preparation of sweet pumpkin soy milk cream sauce by adding garlic, onion, soy milk, fresh cream, and sweet pumpkin all at once]

In Comparative Example 1, it was prepared using the same materials as in Examples 2-4 in the same ratio, but the materials were not sequentially added as in Examples 2-4. After melting butter in a pan, adding garlic, onion, soy milk, fresh cream, and sweet pumpkin prepared by steaming in step (a) all at once for primary cooking, parmesan cheese, salt, and pepper were added for secondary cooking. Sweet pumpkin soy milk cream sauce of Comparative Example 1 was prepared.

Table 7 below shows the recipe for the sweet pumpkin soy milk cream sauce of Comparative Example 1.

Comparative Example 1 Sweet Pumpkin Soymilk Cream Sauce Recipe Comparative Example 1 onion 100 garlic 25 butter 15 soy milk 150 whipping cream 150 Sweet pumpkin 120 Parmesan Cheese 15 salt 5 pepper 2

After melting 15 g of butter in a pan, 100 g of onion, 25 g of garlic, 150 g of fresh cream, 150 g of soy milk, and 120 g of sweet pumpkin were all added at once and heated for 5 minutes. At this time, minced onion and minced garlic prepared by washing and mincing were used for the onion and garlic, and the sweet pumpkin was washed, peeled, cut into 10 cm wide and 10 cm long, steamed for 40 minutes, and then sieved and prepared in puree form. Then, 15 g of parmesan cheese, 5 g of salt, and 2 g of pepper were added to prepare a cream sauce of Comparative Example 1, and the prepared cream sauce was finely ground in a blender to complete a final comparative example 1 sweet pumpkin soymilk cream sauce.

[Comparative Example 2: Adding garlic, onion, soy milk, and fresh cream together, and separately adding sweet pumpkin to prepare sweet pumpkin soy milk cream sauce]

In Comparative Example 2, it was prepared using the same materials as in Examples 2-4 in the same ratio, but the materials were not sequentially added as in Examples 2-4. First, butter was melted in a pan, and garlic, onion, soy milk, and fresh cream were added together for first cooking, then boiled sweet pumpkin was added for second cooking, and then parmesan cheese, salt, and pepper were added. The third cooking was performed to prepare a sweet pumpkin soybean milk cream sauce of Comparative Example 2.

Table 8 below shows the recipe for the comparative example 2 sweet pumpkin soymilk cream sauce.

Comparative Example 2 Sweet Pumpkin Soymilk Cream Sauce Recipe Comparative Example 2 onion 100 garlic 25 butter 15 soy milk 150 whipping cream 150 Sweet pumpkin 120 Parmesan Cheese 15 salt 5 pepper 2

After melting 15 g of butter in a pan, 100 g of onion, 25 g of garlic, 150 g of fresh cream, and 150 g of soy milk were all added together and heated for 5 minutes. At this time, minced onion and minced garlic prepared by washing and mincing the onion and garlic were used. Then, 120 g of sweet pumpkin was added and heated for another 5 minutes. The sweet pumpkin was washed, peeled, cut into 10 cm wide and 10 cm long, steamed for 40 minutes, and then sieved and prepared in puree form was added. Then, 15 g of Parmesan cheese, 5 g of salt, and 2 g of pepper were added to prepare the cream sauce of Comparative Example 2, and the prepared cream sauce was finely ground in a blender to complete the final Comparative Example 2 sweet pumpkin soybean milk cream sauce.

[Comparative Example 3: Preparation of sweet pumpkin soy milk cream sauce by separating garlic and onion and adding soy milk, fresh cream, and sweet pumpkin]

In Comparative Example 3, it was prepared using the same materials as in Examples 2-4 in the same ratio, but the materials were not sequentially added as in Examples 2-4. Melt butter in a pan, add garlic and onion, stir-fry first, then soy milk, fresh cream, and steamed sweet pumpkin were added for second cooking, and then parmesan cheese, salt, and pepper were added. By cooking, sweet pumpkin soy milk cream sauce of Comparative Example 3 was prepared.

Table 9 below shows a recipe for comparative example 3 sweet pumpkin soymilk cream sauce.

Comparative Example 3 Sweet Pumpkin Soymilk Cream Sauce Recipe Comparative Example 3 onion 100 garlic 25 butter 15 soy milk 150 whipping cream 150 Sweet pumpkin 120 Parmesan Cheese 15 salt 5 pepper 2

After melting 15 g of butter in a pan, 100 g of onion and 25 g of garlic were added and fried. At this time, minced onion and minced garlic prepared by washing and mincing the onion and garlic were used. Then, 150 g of fresh cream, 150 g of soymilk, and 120 g of sweet pumpkin were all added and heated for 5 minutes. At this time, the sweet pumpkin was washed, peeled, cut into 10 cm wide and 10 cm long, steamed for 40 minutes, and then put on a sieve and prepared in puree form was added. Then, 15 g of parmesan cheese, 5 g of salt, and 2 g of pepper were added to prepare a cream sauce of Comparative Example 3, and the prepared cream sauce was finely ground in a blender to complete a sweet pumpkin soybean milk cream sauce of Comparative Example 3.

[Experimental Example 3: Sensory comparison of Examples 2-4 and Comparative Examples 1-3 Sweet Pumpkin Soymilk Cream Sauce]

In this experiment, the sensory properties of the sweet pumpkin soy milk cream sauce prepared in Examples 2-4 and the sweet pumpkin soy milk cream sauce prepared in Comparative Examples 1 to 3 were compared and evaluated. For the sensory evaluation, 20 adult males and females in their 20s to 50s were scored according to the criteria (5-very good, 4-good, 3-average, 2-bad, 1-very bad) for texture, taste, aroma, color, and overall satisfaction, respectively, and expressed as the average value.

The results are shown in Table 10 below.

Example 2-4 Comparative Example 1 Comparative Example 2 Comparative Example 3 texture 4.8 2.1 3.6 3.5 taste 4.6 2.1 3.4 3.2 incense 4.5 2.8 3.3 3.5 color 4.6 2.3 3.8 3.7 satisfaction 4.8 2.3 3.7 3.6

As shown in Table 10, the sensory properties of Examples 2-4 prepared by sequentially adding each material according to the manufacturing method of the present invention were the best. The sweet pumpkin soybean milk cream sauce of the present invention, in which the sauce was prepared by sequentially adding each ingredient according to steps (a) to (e), has a good harmony between each ingredient, has excellent flavor with a soft taste and texture, and has an appropriate concentration and color, so the overall satisfaction was very high. On the other hand, in the case of Comparative Example 1 prepared by adding garlic, onion, soymilk, fresh cream, and sweet pumpkin all at once, the flavor of each ingredient was not felt and the ingredients were undercooked, and accordingly, the texture was very low, so all sensory items received a very low score of 2 points. Comparative Example 2 and Comparative Example 3 showed a similar level of sensory performance on a 3-point scale. In the case of 'Comparative Example 2 in which garlic, onion, soymilk, and fresh cream were all added together to cook first and then sweet pumpkin was added separately, In the case of 'Comparative Example 2', the garlic and onion were not properly roasted, resulting in a decrease in texture and flavor, resulting in a relatively low satisfaction. Even in the case of 'Comparative Example 3 in which garlic and onion were added and roasted first, and then soymilk, fresh cream, and sweet pumpkin were added together and cooked secondly', the degree of harmony of each ingredient was poor, and the flavor and soft texture were low. It was prepared as a sauce with relatively low satisfaction.

Claims (3)

Preparing by steaming the peeled sweet pumpkin after washing (a);
Melting butter in a pan and adding garlic and onion to fry (b);
After step (b), adding and heating soy milk and fresh cream (c);
Step (d) of adding and heating the sweet pumpkin prepared by steaming in step (a) after step (c);
Step (e) of adding parmesan cheese, salt and pepper after step (d); Method for producing a sweet pumpkin soymilk cream sauce comprising a.
According to claim 1,
After step (e),
Grinding in a mixer (f); Method for producing a sweet pumpkin soymilk cream sauce, characterized in that it further comprises.
Sweet pumpkin soybean milk cream sauce prepared according to the manufacturing method of claim 1.