KR970019911A - How to make instant pumpkin soup - Google Patents

How to make instant pumpkin soup Download PDF

Info

Publication number
KR970019911A
KR970019911A KR1019950034116A KR19950034116A KR970019911A KR 970019911 A KR970019911 A KR 970019911A KR 1019950034116 A KR1019950034116 A KR 1019950034116A KR 19950034116 A KR19950034116 A KR 19950034116A KR 970019911 A KR970019911 A KR 970019911A
Authority
KR
South Korea
Prior art keywords
pumpkin
dried
soup
main raw
flour
Prior art date
Application number
KR1019950034116A
Other languages
Korean (ko)
Other versions
KR0170801B1 (en
Inventor
정승현
김철
윤종훈
유무영
Original Assignee
이중덕
오뚜기식품 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 이중덕, 오뚜기식품 주식회사 filed Critical 이중덕
Priority to KR1019950034116A priority Critical patent/KR0170801B1/en
Publication of KR970019911A publication Critical patent/KR970019911A/en
Application granted granted Critical
Publication of KR0170801B1 publication Critical patent/KR0170801B1/en

Links

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
    • 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)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

위 발명은 주 원료인 호박의 풍미를 살리면서 일반적인 조리한 호박스프와 물성 및 외관이 유사하도록 처리함으로서 기호성이 우수하고, 부드러운 텍스쳐를 가진 적당량 물을 넣고 스프가 끊기 시작하면 3분간 더 끊인 후 즉석에서 취식할 수 있는 인스탄트 호박스프의 제조방법에 관한 것이다.The above invention is excellent in palatability by treating the flavor of pumpkin, which is the main raw material, with similar physical properties and appearance, and adds an appropriate amount of water with a soft texture. It relates to a method for preparing instant pumpkin soup that can be eaten at.

주 원료인 늙은 호박을 건조하여 40∼100mesh로 분쇄한 호박분말, 곡분(소맥분, 옥수수분, 쌀가루등)을 배전기(90∼150℃)로 0.5∼3시간 배전하여 유제품, 각종 양념류, 향신료, 영양강화물질 등의 부원료를 혼합하여 인스탄트 호박스프를 얻을 수 있다. 이때 완성품의 혼합비율은 주 원료인 호박분말의 경우 중량부로 10∼3Owt%, 곡분(소맥분, 옥수수분, 쌀가루, 전분)인 경우 20∼80wt%, 유제품, 각종 양념류, 향신료 등의 부 원료의 10∼ 70wt%이다.Dry pumpkin, grains (wheat flour, corn flour, rice flour, etc.), dried by the main raw material, and dried into 40-100 mesh for 0.5 to 3 hours using a distributor (90 to 150 ° C). Dairy products, spices, spices, nutrition Instant pumpkin soup can be obtained by mixing auxiliary ingredients such as reinforcing materials. At this time, the mixing ratio of the finished product is 10 to 30 wt% by weight in the case of pumpkin powder as the main raw material, 20 to 80 wt% in the case of grain powder (wheat flour, corn flour, rice flour, starch), and 10 It is -70wt%.

이와 같은 방법으로 실현한 인스탄트 호박스프는 기호성, 풍미, 복합미, 영양성분이 우수하여 노익식, 이유식, 환자식 등의 특수 목적으로도 이용할 수 있는 간편하고 장기보관할 수 있는 인스탄트 호박스프이다.Instant pumpkin soup realized in this way is an easy and long-term storage of instant pumpkin soup that can be used for special purposes such as old food, baby food, and patient food because it has excellent palatability, flavor, complex taste and nutritional ingredients.

Description

인스탄트 호박스프의 제조방법How to make instant pumpkin soup

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (2)

주원료인 늙은 호박을 건조하여 40∼100mesh로 분쇄한 것(제품의 중량비율 10∼30wt%)과 소맥분, 옥수수가루, 쌀가루등의 곡분을 배전기(90∼150℃)로 0.5∼3시간 배전한 곡물 주원료(제품의 중량비율 20∼60wt%)에 유제품, 각종 양념류, 야채 및 육류 건조품, 향신료, 영양강화물질 등의 부원료(제품의 중량비율 10∼70wt%)을 혼합기에서 혼합하는 공정으로 구성함을 특징으로 하는 인스탄트 호박스프의 제조방법.Old pumpkin, the main raw material, dried and pulverized to 40-100 mesh (weight ratio of product 10-30 wt%) and grains such as wheat flour, corn flour, and rice flour were roasted for 0.5 to 3 hours using a roaster (90 to 150 ℃). It consists of mixing the main raw materials (20 to 60 wt% by weight of the product) with subsidiary materials (10 to 70 wt% by weight of the product) of dairy products, various seasonings, vegetables and meat dried products, spices, and nutrition-enhancing substances in a mixer. Method for producing instant pumpkin soup characterized in that. 제1항에 있어서, 건조는 전달시켜 껍질을 제거한 늙은 호박을 80∼110℃에서 3-90분간 브렌칭시켜 습식분쇄기로 갈아 페이스트상태로 한 다음 드럼건조기에 의해 110∼130℃에서 5-30분간 실시하여, 수분함량 6% 이하의 호박분말을 얻도록 함을 특징으로 하는 인스탄트 호박스프의 제조방법.The dried pumpkin which has been delivered and dried by peeling, is then branched at 80 to 110 ° C. for 3 to 90 minutes, ground in a wet grinder, and then paste-formed at 110 to 130 ° C. for 5 to 30 minutes using a drum dryer. The method for producing instant pumpkin soup, characterized in that to obtain a pumpkin powder of less than 6% moisture content. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950034116A 1995-10-05 1995-10-05 Method for preparing instant pumpkin soup KR0170801B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950034116A KR0170801B1 (en) 1995-10-05 1995-10-05 Method for preparing instant pumpkin soup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950034116A KR0170801B1 (en) 1995-10-05 1995-10-05 Method for preparing instant pumpkin soup

Publications (2)

Publication Number Publication Date
KR970019911A true KR970019911A (en) 1997-05-28
KR0170801B1 KR0170801B1 (en) 1999-01-15

Family

ID=19429328

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950034116A KR0170801B1 (en) 1995-10-05 1995-10-05 Method for preparing instant pumpkin soup

Country Status (1)

Country Link
KR (1) KR0170801B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100328479B1 (en) * 1999-02-06 2002-03-16 이석인 Composition of brown rice and pumpkin gruel

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100412915B1 (en) * 2001-07-11 2003-12-31 강원도 Soup Composition Comprising Resistant Starch from Potato and Method for Producing Said Starch
KR100988546B1 (en) * 2008-06-23 2010-10-25 경북대학교 산학협력단 The manufacturing method of traditional gruel mainly containing pumpkin, and the gruel

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100328479B1 (en) * 1999-02-06 2002-03-16 이석인 Composition of brown rice and pumpkin gruel

Also Published As

Publication number Publication date
KR0170801B1 (en) 1999-01-15

Similar Documents

Publication Publication Date Title
CA2005710A1 (en) Snack product
AU680525B2 (en) Instant Pasta Product
US4006255A (en) Process for preparing protein supplemented, flavored instant grits
KR20100109072A (en) One-time using cup scorched rice using lotus roots and method for making thereof
KR102600287B1 (en) MANUFACTURING METHOD of MEAL REPLACEMENT DIETARY COMPOSITION COMPRISING SPECIFIC INGREDIENTS
KR100262556B1 (en) Method for preparing noodle
KR102219335B1 (en) Sauce with dietary fiber and manufacturing method of souce using the same
KR970019911A (en) How to make instant pumpkin soup
JPH0335902B2 (en)
KR20110127825A (en) Manufacturing method for instant ginseng chicken soup
KR100474245B1 (en) manufacturing method of greem tea noodles
US3974295A (en) Process for preparing protein supplemented, flavored instant grits
KR100702337B1 (en) Condiment Mix Composition For Vegetables Salted Not Long Before Eating
JP3457613B2 (en) Puffed food, production method thereof and topping composition
AP1159A (en) Cereal-based dehydrated food and process for its preparation.
JPS62228244A (en) Flour for food fried without coat
JPS597299B2 (en) Method for producing croquette-shaped frozen seasoned rice
US625880A (en) William b
JP2613234B2 (en) Process for producing processed edible mushroom foods with excellent palatability and digestibility
JPS62118860A (en) Processed green vegetable
JP2961527B2 (en) Production method of noodles containing bamboo charcoal powder
KR20220000478A (en) One-time Using Cup Scorched Rice Using Lotus Roots and Method For Making Thereof
JPH03290159A (en) Method for processing and preparing food
JPS5831946A (en) Processed food
CN113826817A (en) Method for preparing fine dried noodles by using gelatinized lily powder

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20101001

Year of fee payment: 13

LAPS Lapse due to unpaid annual fee