KR930016040A - How to make pumpkin drink - Google Patents

How to make pumpkin drink Download PDF

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Publication number
KR930016040A
KR930016040A KR1019920001411A KR920001411A KR930016040A KR 930016040 A KR930016040 A KR 930016040A KR 1019920001411 A KR1019920001411 A KR 1019920001411A KR 920001411 A KR920001411 A KR 920001411A KR 930016040 A KR930016040 A KR 930016040A
Authority
KR
South Korea
Prior art keywords
pumpkin
frozen
puree
beverages
crushed
Prior art date
Application number
KR1019920001411A
Other languages
Korean (ko)
Other versions
KR940003681B1 (en
Inventor
김현곤
Original Assignee
김현곤
해태음료 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김현곤, 해태음료 주식회사 filed Critical 김현곤
Priority to KR1019920001411A priority Critical patent/KR940003681B1/en
Publication of KR930016040A publication Critical patent/KR930016040A/en
Application granted granted Critical
Publication of KR940003681B1 publication Critical patent/KR940003681B1/en

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • 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
    • A23V2300/00—Processes
    • A23V2300/26—Homogenisation

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  • 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)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 잘 익은 호박을 가수하지 않고 스팀으로 증숙한 후 파쇄한 다음 착즙하여 호박 퓨레를 만들어 이를-20℃~40℃에서 급속 동결하여 영양가가 파괴되지 않고 신선도가 최대한 유지되도록 냉동 보관하였다가 호박음료 제조시 냉동 보관된 호박 퓨레를 해동하여 찹살가루, 밀가루, 감미료, 향료 등의 첨가물을 배합하여 호박에 함유된 성분에 영양을 더욱 보강하고 점도도 조절하여 호박음료를 제조하는 방법이다.The present invention steamed ripe pumpkin without steaming and then crushed and then crushed and made pumpkin puree by rapid freezing at -20 ℃ ~ 40 ℃ frozen frozen to maintain the freshness without destroying the nutritional value of the pumpkin It is a method of preparing pumpkin beverages by thawing frozen pumpkin puree stored in the manufacture of beverages, adding additives such as glutinous flour, flour, sweeteners and flavorings to further enhance the nutrition contained in the pumpkin and to adjust the viscosity.

이와같은 방법으로 제조한 호박음료는 호박성분에 더 영양이 보강되어 있어 아침대용, 간식으로 이용할 수 있고, 점도 조절이 용이하여 기호에 맞게할 수 있고 년중 생산이 가능하고 위생적이고 경제적으로 호박 고유의 맛과 신선도를 유지한 음료의 생산이 가능한 효과가 있는 것입니다.Pumpkin beverages prepared in this way are more nutritionally enriched with pumpkin ingredients, which can be used as breakfast substitutes and snacks. Easy to adjust the viscosity to suit your taste. It is possible to produce drinks that maintain taste and freshness.

Description

호박 음료 제조방법How to make pumpkin drink

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

속성된 호박원료를 선별, 세척, 탈피, 절단한 다음 레토르트기 또는 가열기에서 스팀으로 90~125℃에서 15~45분간 자숙하여 식힌후 파쇄기를 이용, 입도가 0.2~0.7㎜가 되도록 파쇄후 착즙하여 제조한 호박퓨레를 -20~40℃에서 급속 동결하여 -10℃이하의 냉동실에 보관한 것을 상온온도는 온스(스팀)등으로 해동하여 배합탱크에서 호박퓨레 20~30%, 설탕 6~75, 찹쌀가루 1~2%. 밀가루 0.3~0.6%, 정제염 0.1~0.2%, 베타카로틴(β-Carotene) 0.001~0.1%, 품질안정제 0.01~0.1%, 향료0.05~0.15%, 정제수 60~70%의 중량비로 배합한 다음 탈기후 균질기로 균질화하고 75~98℃에서 살균후 용기에 70~90℃의액을 주입, 밀봉하여 121~135℃에서 15~45분간 멸균후 냉각하는 호박음료 제조방법.Selected, washed, stripped, and cut fast-growing pumpkin raw materials, and then boiled for 15-45 minutes at 90-125 ℃ with steam in a retort or heater, and then crushed to a particle size of 0.2-0.7㎜ using a crusher. The frozen pumpkin puree was frozen at -20 ~ 40 ℃ and stored in a freezer at -10 ℃ or below. The room temperature was thawed with an ounce (steam), etc., and 20 ~ 30% of pumpkin puree in the mixing tank, sugar 6 ~ 75, Glutinous rice flour 1 ~ 2%. Wheat flour 0.3 ~ 0.6%, refined salt 0.1 ~ 0.2%, beta-carotene (β-Carotene) 0.001 ~ 0.1%, quality stabilizer 0.01 ~ 0.1%, fragrance 0.05 ~ 0.15%, purified water 60 ~ 70% After homogenizing with a homogenizer and sterilizing at 75-98 ° C., injecting and sealing a 70-90 ° C. solution into a container, sterilizing and cooling the pumpkin beverage after sterilization at 121-135 ° C. for 15-45 minutes. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920001411A 1992-01-30 1992-01-30 Process for making beverage from pumpkin KR940003681B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920001411A KR940003681B1 (en) 1992-01-30 1992-01-30 Process for making beverage from pumpkin

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920001411A KR940003681B1 (en) 1992-01-30 1992-01-30 Process for making beverage from pumpkin

Publications (2)

Publication Number Publication Date
KR930016040A true KR930016040A (en) 1993-08-26
KR940003681B1 KR940003681B1 (en) 1994-04-27

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920001411A KR940003681B1 (en) 1992-01-30 1992-01-30 Process for making beverage from pumpkin

Country Status (1)

Country Link
KR (1) KR940003681B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101350130B1 (en) * 2012-11-20 2014-01-10 웅진식품주식회사 Drink composition using a pumpkin-squash puree, and method of preparing the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106071518A (en) * 2016-06-01 2016-11-09 宗欣生态科技(上海)有限公司 Blue or green juice beverage of wheat and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101350130B1 (en) * 2012-11-20 2014-01-10 웅진식품주식회사 Drink composition using a pumpkin-squash puree, and method of preparing the same

Also Published As

Publication number Publication date
KR940003681B1 (en) 1994-04-27

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