KR910002484B1 - Process for making pumpkin soup powder - Google Patents
Process for making pumpkin soup powder Download PDFInfo
- Publication number
- KR910002484B1 KR910002484B1 KR1019890001491A KR890001491A KR910002484B1 KR 910002484 B1 KR910002484 B1 KR 910002484B1 KR 1019890001491 A KR1019890001491 A KR 1019890001491A KR 890001491 A KR890001491 A KR 890001491A KR 910002484 B1 KR910002484 B1 KR 910002484B1
- Authority
- KR
- South Korea
- Prior art keywords
- pumpkin
- slice
- porridge
- powder
- heated
- Prior art date
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 27
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 27
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 27
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 27
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract 8
- 239000000843 powder Substances 0.000 title abstract description 7
- 238000000034 method Methods 0.000 title description 6
- 235000014347 soups Nutrition 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 235000021395 porridge Nutrition 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000009423 ventilation Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 21
- 241000209094 Oryza Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 완숙한 호박을 수확하여 표피화 내용물을 제거한후 육질부만을 세절한 것을 서서히 단계적으로 건조시키고 분쇄하여 소량의 쌀가루와 밀가루를 혼입하고 볶은 호박씨와 나란히 밀봉포장시킨 분말형 호박죽의 제조방법에 관한 것이다.The present invention is to harvest the ripe pumpkin to remove the contents of the epidermis and then gradually cut and chopped only the meat parts and mixed with a small amount of rice flour and flour, and sealed in parallel with the roasted pumpkin seeds in a method for producing a pumpkin zucchini porridge It is about.
종래의 호박죽은 죽을 끓이고저할때 익은 호박을 준비하여 표피를 벗기고 속을 제거한후 육질부만 세절하여 솥에 넣어 삶은 다음 쌀가루를 풀어넣고 부재료와 같이 끓이는 방법이었으나 이는 준비작업이 번거롭고 호박을 삶는데 시간이 많이 소요되므로 적은량의 죽을 제때에 끓일 수가 없는 등의 불편이 있었다.Conventional pumpkin porridge was prepared by boiling the porridge and preparing ripe pumpkin, peeling the skin, removing the inside, removing the meat parts, putting it in a pot, boiling it, releasing rice powder, and boiling it as a subsidiary material. Because it takes a lot of time, there was a discomfort, such as not being able to boil a small amount of time on time.
본 발명은 위와 같은 종래의 결점을 시정하고 영양가가 높은 호박죽을 필요할때 신속히 끓여 먹을 수 있도록 개발한 것인데 공정별로 상세히 설명하면 다음과 같다.The present invention is to develop a boiled and eaten quickly when you need to correct the above drawbacks and high nutritional pumpkin porridge as described in detail for each process as follows.
(제 1 공정)(First process)
숙성된 호박을 세척하여 표피와 속을 제거하고 육질부를 거두어 세절한다.Wash the aged pumpkin to remove the cuticle and skin, and remove the flesh to chop.
(제 2 공정)(Second process)
제절된 호박의 육질을 통풍장치가 있는 건조실에 투입하여 처음은 36℃정도에소 3-4시간 가열하고 2단계로 50℃에서 1시간정도 가열한후 통풍을 시켜 습기를 제거하고 최종단계에서 68℃-70℃에서 20시간정도 가열하여 호박육질을 완전히 건조시킨다.Zucchini meat is put into a drying room with ventilation system. First, heat it at 36 ℃ for 3-4 hours, heat it at 50 ℃ for 1 hour, and then ventilate to remove moisture. Heat pumpkin for 20 hours at ℃ -70 ℃ to completely dry pumpkin meat.
(제 3 공정)(Third process)
건조된 호박을 분쇄기에 넣어 밀가루처럼 분말시킨다.Dried pumpkin is placed in a grinder and powdered like flour.
(제 4 공정)(Fourth process)
호박육 분말물 100%에 밀가루 10% 쌀가루10%의 비율로 부재료를 혼합하고 별도 볶은 호박씨 분쇄물 소량과 나란히 구분되게 밀봉포장한다.The subsidiary materials are mixed in a ratio of 100% of pumpkin meat powder to 10% of rice flour and 10% of rice flour, and then separately sealed and separately packed with a small amount of roasted pumpkin seed powder.
이와 같이 된 본 발명은 밀봉된 호박육 분말을 끓는 물에 서서히 투입하여 교반시키면 빠른 시간내에 호박죽이 되므로 볶은 호박씨를 혼입하여 맛있는 호박죽을 만들 수 있는 것인데 본 발명의 호박죽은 호박육을 서서히 건조시켜 분화화 했기 때문에 호박 고유의 영양소를 손상시키지 않고 호박 본연의 맛을 최대로 발휘할 수 있는 분말 호박육을 만들어 싱싱한 호박과 다름없이 맛있는 호박죽을 만들 수 있는 이점이 있고, 호박육의 저장성이 좋고 작은 포장으로 나눌 수가 있어서 필요시에 적절한 양의 호박죽을 효과적으로 만들 수 있는 장점이 있으며 볶은 호박씨가 혼입되어 죽을 먹을때 별미를 낼 수 있을 뿐 아니라 영양소가 높은 호박죽을 편리하게 제공할 수 있는 장점이 있다.In the present invention as described above, when the sealed pumpkin meat powder is slowly added to boiling water and stirred, the pumpkin porridge is quickly mixed with the roasted pumpkin seeds, thereby making a delicious pumpkin porridge. Because it has been made, it has the advantage of making powdered pumpkin meat which can show the natural taste of pumpkin without damaging the nutrients of pumpkin, and making delicious pumpkin porridge as well as fresh pumpkin. There is an advantage that can be effectively divided into the appropriate amount of pumpkin porridge when needed, and the roasted pumpkin seeds are mixed to give a delicacy when eaten porridge, and also has the advantage of providing a convenient nutrient pumpkin porridge.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890001491A KR910002484B1 (en) | 1989-02-08 | 1989-02-08 | Process for making pumpkin soup powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890001491A KR910002484B1 (en) | 1989-02-08 | 1989-02-08 | Process for making pumpkin soup powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR900012550A KR900012550A (en) | 1990-09-01 |
| KR910002484B1 true KR910002484B1 (en) | 1991-04-23 |
Family
ID=19283694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019890001491A KR910002484B1 (en) | 1989-02-08 | 1989-02-08 | Process for making pumpkin soup powder |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR910002484B1 (en) |
-
1989
- 1989-02-08 KR KR1019890001491A patent/KR910002484B1/en active Pre-grant Review Request
Also Published As
| Publication number | Publication date |
|---|---|
| KR900012550A (en) | 1990-09-01 |
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| G160 | Decision to publish patent application | ||
| O035 | Opposition [patent]: request for opposition |
Free format text: OPPOSITION NUMBER: 001991000412; OPPOSITION DATE: 19910617 |
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| E701 | Decision to grant or registration of patent right | ||
| O073 | Decision to grant registration after opposition [patent]: decision to grant registration | ||
| NORF | Unpaid initial registration fee |