KR950008270B1 - Processing method of pumpkin gruel - Google Patents
Processing method of pumpkin gruel Download PDFInfo
- Publication number
- KR950008270B1 KR950008270B1 KR1019930002631A KR930002631A KR950008270B1 KR 950008270 B1 KR950008270 B1 KR 950008270B1 KR 1019930002631 A KR1019930002631 A KR 1019930002631A KR 930002631 A KR930002631 A KR 930002631A KR 950008270 B1 KR950008270 B1 KR 950008270B1
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- pumpkin
- rice
- corn
- barley
- Prior art date
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 17
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 17
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 17
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 17
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000014036 Castanea Nutrition 0.000 claims abstract description 7
- 241001070941 Castanea Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract 2
- 239000008103 glucose Substances 0.000 claims abstract 2
- 235000021395 porridge Nutrition 0.000 claims description 9
- 235000012015 potatoes Nutrition 0.000 claims description 4
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims description 2
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims 1
- 239000012254 powdered material Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 230000008961 swelling Effects 0.000 claims 1
- 239000000463 material Substances 0.000 abstract 2
- 102000011632 Caseins Human genes 0.000 abstract 1
- 108010076119 Caseins Proteins 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 229940080237 sodium caseinate Drugs 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The powdery pumpkin gruel is prepd. by i) popping pumpkin slice, corn, rice and glutinus rice at 180-190 deg.C in the extruder, ii) roasting chestnut, potato, soybean and barley at 110-120 deg.C, iii) pulverizing the obtd. popped materials and the roasted materials to obtain the 60-80 mesh powder, and iv) mixing 12% pumpkin powder, 25% glucose, 23% corn powder, 14% rice powder, 13% milk powder, 3% glutinous rice, 2.8% edible salt, 2% chestnut powder, 2% soybean powder, 2% barley powder, 0.17% sodium caseinate and 0.03% aspatame to obtain the final product.
Description
본 발명은 호박죽의 제조방법에 관한 것으로서 특히 알파화한 곡물과 호박의 분말에 적당량의 감미료를 혼합시켜 식음할때 더운물로 즉석에서 죽을 만들어 먹도록한 분말 호박죽의 제조방법에 관한 것이다.The present invention relates to a method for producing pumpkin porridge, and more particularly, to a method for preparing powdered pumpkin porridge, prepared by mixing an appropriate amount of sweetener with an alphalated grain and a powder of pumpkin to make porridge with hot water when eating.
일반적으로 알려진 죽은 여러가지가 있겠으나 그 중에서도 별미로 알려진 우리나라 고유의 호박죽은 늙은 호박을 절단하여 증숙하는 과정이 미곡으로 쑤는 죽보다는 매우 번거로울 뿐만 아니라 가정에서도 늙은 호박이 나오는 늦가을이나 호박죽을 맞볼 수 있는 문제점이 있는 것이다.In general, there are various known dead, but the specialty of Korean pumpkin porridge, known as delicacy, is more cumbersome than cutting rice and steaming porridge. Is there.
따라서, 본 발명의 목적은 호박죽을 쑤는 번거로움이 없고 절기에 관계없이 언제든지 식음할 수 있는 분말 호박죽의 제조방법을 제공하는데 있는 것으로서 이하 본 발명의 공정에 따라 상세히 설명한다.Therefore, an object of the present invention is to provide a method for producing a powdered pumpkin porridge without any hassle of picking pumpkin porridge and can be eaten at any time regardless of the season will be described in detail according to the process of the present invention.
즉, 본 발명은 4단계의 제조공정으로 이루어지는데 제1단계는 늙은 호박을 세척후 잘게 썰은다음 건조하여서 된 건조호박과 옥수수, 쌀 및 찹쌀을 익스트루더에서 180~190℃의 온도로 순간 팽화시키는 공정이며, 제2단계는 밤과 감자, 대두, 보리를 잘 건조한후 110~120℃의 온도에서 알맞게 볶는 공정이며, 제3단계는 상기한 팽화된 호박과 옥수수, 쌀, 찹쌀, 그리고 알맞게 볶아진 밤과 감자, 대두 보리를 각기 60-80매쉬로 분쇄하는 공정이며, 제4단계는 제3단계에서 얻어진 각기의 분말들을 배합하여 혼합하는데 이 과정에서는 제3단계에서 얻어진 분말 이외의 대용분유와 약간의 식염, 용해제인 카제인나트륨, 저칼로리의 감미료인 아스파탐을 첨가하는데 그 배합비율은 100%중량에 대하여 각 분말 및 감미료의 비율은 다음 표 1과 같다.That is, the present invention consists of a four-step manufacturing process, the first step is to swell the dried pumpkin and corn, rice and glutinous rice was dried by crushing and then chopped old pumpkin at an extruder at a temperature of 180 ~ 190 ℃ The second step is to dry chestnuts, potatoes, soybeans, and barley well and then stir at a temperature of 110 to 120 ° C. The third step is to swell the pumpkin, corn, rice, glutinous rice, and sautéed properly. Grinding chestnuts, potatoes and soybeans into 60-80 mash each, and the fourth step is to mix and mix the powders obtained in the third step. A little salt, casein sodium sodium, and aspartame, a low-calorie sweetener, are added, and the ratio of each powder and sweetener is 100% by weight.
[표 1]TABLE 1
상기 표 1과 같이 배합된 혼합분말은 밀봉된 봉지에 포장하여 시판하게 되는 것으로서 호박과, 옥수수, 쌀, 찹쌀을 일단 팽화시킨 것을 분말화하였기 때문에 매우 부드러울 뿐만 아니라 카제인나트륨이 미량 포함되어 있는 관계로 용해도가 높아 상기 제공정으로 얻어진 혼합분말을 그릇 또는 일회용컵 등에 담고 적당량의 온수를 붓게되면 수저등으로 휘젖지 않더라도 죽이되며, 보관성이 높아 시중에 배포하여 일반가정에서도 계절에 관계없이 언제든지 구입하여 쉽게 호박죽을 먹을 수 있으며, 영양가가 높아 병약자나 수험생의 영양공급 및 아침대용식으로도 매우 적합한 것이다.The mixed powder blended as shown in Table 1 is packaged in a sealed bag, and commercially available. As a result of pulverizing zucchini, corn, rice, and glutinous rice, the mixture is very soft and contains a small amount of casein sodium. The high solubility of the mixed powder obtained in the above-mentioned tablets is placed in a bowl or disposable cup and poured into a suitable amount of hot water to kill even if it is not wet with a spoon. Pumpkin porridge can be eaten easily, and its high nutritional value makes it very suitable for feeding the sick and examinees, and for breakfast.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930002631A KR950008270B1 (en) | 1993-02-25 | 1993-02-25 | Processing method of pumpkin gruel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930002631A KR950008270B1 (en) | 1993-02-25 | 1993-02-25 | Processing method of pumpkin gruel |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR940019246A KR940019246A (en) | 1994-09-14 |
| KR950008270B1 true KR950008270B1 (en) | 1995-07-27 |
Family
ID=19351202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019930002631A KR950008270B1 (en) | 1993-02-25 | 1993-02-25 | Processing method of pumpkin gruel |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR950008270B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101380892B1 (en) * | 2012-05-22 | 2014-04-02 | 서원대학교산학협력단 | Composition of powder pumpkin soup |
| KR20180115570A (en) * | 2017-04-13 | 2018-10-23 | 농업회사법인 김포농식품(주) | Instant baby food using granulated vegetables and method of manufacturing the same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100328479B1 (en) * | 1999-02-06 | 2002-03-16 | 이석인 | Composition of brown rice and pumpkin gruel |
| KR101254722B1 (en) * | 2011-11-28 | 2013-04-15 | (주)웰빙테이블 | Manufacturing method of waxy corn latte using roasting-waxy corn powder |
-
1993
- 1993-02-25 KR KR1019930002631A patent/KR950008270B1/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101380892B1 (en) * | 2012-05-22 | 2014-04-02 | 서원대학교산학협력단 | Composition of powder pumpkin soup |
| KR20180115570A (en) * | 2017-04-13 | 2018-10-23 | 농업회사법인 김포농식품(주) | Instant baby food using granulated vegetables and method of manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR940019246A (en) | 1994-09-14 |
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