KR100375561B1 - Pumpkin instant gruel and process for preparation thereof - Google Patents
Pumpkin instant gruel and process for preparation thereof Download PDFInfo
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
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Classifications
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- 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
-
- 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
- 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
- A23V2300/24—Heat, thermal treatment
-
- 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
-
- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
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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)
- Seeds, Soups, And Other Foods (AREA)
- Grain Derivatives (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 밤호박 즉석죽 및 그 제조방법에 관한 것으로 증숙처리한 밤호박 70∼100 중량%에 가열처리한 옥수수가루 또는 쌀가루 0∼30 중량%를 첨가하고 볶음처리한 양파 0∼30 중량%를 첨가하여 혼합한 다음 설탕 0.1∼1.0 중량%와 소금 0.1∼1.0 중량%를 첨가한 후 호모게나이저를 이용하여 균질화 한 다음 삶은 팥 5∼10 중량%를 첨가하여 파우치팩에 포장하고 120℃에서 20∼60분간 열처리하여 제조한 본 발명 밤호박 즉석죽은 아침대용식, 유아식, 환자식, 건강식, 밤참 및 간편식으로 이용할 수 있는 뛰어난 효과가 있다.The present invention relates to a chestnut pumpkin instant porridge and a method for manufacturing the same, and add 0-30% by weight of heated corn flour or rice flour to 70-100% by weight of steamed chestnut pumpkin and stir-fry onion 0-30% by weight. Add and mix, add 0.1 ~ 1.0% by weight of sugar and 0.1 ~ 1.0% by weight of salt, homogenize using homogenizer, add 5-10% by weight of boiled red beans, and pack in pouch pack. Chestnut instant porridge of the present invention prepared by heat treatment for ˜60 minutes has an excellent effect that can be used as a breakfast substitute, baby food, patient food, health food, chestnuts and snacks.
Description
본 발명은 밤호박 즉석죽 및 그 제조방법에 관한 것으로 더욱 상세하게는, 본 발명은 증숙처리한 밤호박과 가열처리한 옥수수가루 또는 쌀가루와 볶음처리한 양파를 혼합한 후 설탕과 소금을 첨가하고 삶은 팥을 첨가한 다음 파우치팩에 포장하고 살균하여 제조한 밤호박 즉석죽 및 그 제조방법에 관한 것이다.The present invention relates to a chestnut pumpkin instant porridge and a method for manufacturing the same. More specifically, the present invention adds sugar and salt after mixing steamed chestnut pumpkin and heated corn flour or rice flour with roasted onions. Chestnut pumpkin instant porridge prepared by adding boiled red beans and then packing in a pouch pack and sterilized and a method for producing the same.
호박은 박과에 속하는 1년생 넝쿨성 초본으로 열대 아메리카가 원산지이며 고온 다습지대에 적응하여 온 동양계 호박(Cucurbita moschata Duch)과 남아메리카 고랭지를 원산지로 하여 고냉, 건조지대에 적응하여온 서양계 호박(Cucubita maxima Duch) 그리고 멕시코 북부와 북아메리카 서부를 원산지로 하는 폐루계 호박(Cucurbita pepo L.)등 세종류로 나누어진다 (조혜정, 안채경, 염초애(1996)한국조리과학회지, 12(2), 146-152).Pumpkin is a annual herbaceous herb belonging to the family of cucurbit, originated from tropical America and adapted to the high temperature and humidity zones, and Cucurbita moschata Duch, and originated from the highland region of South America. maxima Duch) and Cucurbita pepo L. originating in northern Mexico and western North America (Cho Hye-jung, Ahn Chae-kyung, Yeomchoae (1996) Journal of the Korean Culinary Science, 12 (2), 146-152) .
밤호박은 서양계 호박에 속하며 현재 뉴질랜드, 멕시코, 일본 등지에서 주로 재배되는 품종으로 우리 나라에서는 1985년 제주도와 전남해안 일부 지역에서 소규모로 재배되었다. 재배면적이 93년부터 늘어나기 시작해 최근에는 수출유망 품목으로 각광을 받으면서 경기도 연천까지 재배지역이 확대되었다[한억(1995), 식품기술,8(4), 139-162].Chestnut zucchini belongs to western pumpkin and is grown mainly in New Zealand, Mexico, Japan, etc. It was grown in small scale in 1985 in Jeju and some parts of Jeonnam coast in Korea. The area of cultivation began to increase in 1993, and recently, with the spotlight as a promising export item, the area of cultivation was expanded to Yeoncheon, Gyeonggi-do (Han-Mill (1995), Food Technology, 8 (4), 139-162).
밤호박은 과육이 농황색으로 치밀하고 밤과 같은 분질성이며 단맛이 강해 간식용으로 적합하고 비타민 A인 카로틴(carotene)과 B1, B2, C가 풍부해 건강 지향적인 야채로 알려져 있다. 따라서 일본에서는 젊은 층의 소비가 늘고 있으나 국내에는 아직 안정적인 수요기반이 확보되지 않은 실정이다.Night pumpkin's flesh is dense in agriculture amber and a minute isomeric as chestnuts sweet strong fit and rich in vitamin A, which is carotene (carotene) and B 1, B 2, C for a snack known as a health-oriented vegetables. As a result, consumption of young people is increasing in Japan, but there is no stable demand base in Korea.
오늘날에는 사회구조와 식생활이 변화되면서 죽에 대한 인식도가 상당히 높아지고 있으며 죽의 이용 범위 또한 아침 대용식, 유아식, 환자식, 건강식, 별미식, 밤참 및 간편식 등으로 확대되고 있다 (허수진, 김준환, 김종국, 문광덕 (1998), 농산물저장유통학회지, 5(2), 172-176).Today, perceptions of porridge have increased considerably as social structure and dietary changes have changed, and the range of use of porridge has also been expanded to breakfast substitutes, baby meals, patient meals, healthy meals, gourmet meals, night meals and simple meals (Hu Su Jin, Kim Jun Hwan, Kim Jong Guk, Moon, Gwang-Duk (1998), Journal of Agricultural Products Storage Distribution, 5 (2), 172-176).
죽에 대한 연구로는 전통 호박죽의 기호성과 텍스처 및 색도 측정을 통해 표준 레시피를 확립하고자 한 연구[강인희 (1980), 명지대학교논문집, 12, 69-87]와 통팥을 원료로 즉석팥죽 제조를 위한 연구[김진숙, 손정우, 염초애 (1996), 한국조리과학회지, 12(4), 547-556], 현미와 느타리버섯을 건강식품 소재로 이용하여 기호성과 편의성을 강조한 즉석죽 제조한 관한 연구[김종태, 김복남 (1994), 한국식품과학회지, 26(3), 305-309] 등 죽제품의 산업화를 위한 개발전략으로 인스턴트와, 포장형태의 다양화 및 새로운 소재를 적용하려는 노력 등을 들 수 있다[이기동, 김현구, 김진구, 권중호 (1997), 한국식품과학회지, 29(4), 737-744].Studies on porridge include research to establish standard recipes by measuring palatability, texture and color of traditional pumpkin porridge [Kang, In Hee (1980), Myongji University Papers, 12, 69-87] Research [Kim, Jin-Sook, Son, Jung-Woo, Yeom, Choe-Ae (1996), Korean Journal of Culinary Science, 12 (4), 547-556], A Study on the Preparation of Instant Rice Porridge Emphasizing Favorability and Convenience Using Brown Rice and Pleurotus eryngii as Food Ingredients [Kim, Jong-Tae, Kim, Bok-Nam (1994), The Korean Journal of Food Science and Technology, 26 (3), 305-309] include the development of instant and packaging types and efforts to apply new materials. , Kim Hyun-gu, Kim Jin-gu, Kwon Joong-ho (1997), Korean Journal of Food Science and Technology, 29 (4), 737-744].
그러나, 아직까지 밤호박을 주재료로 하고 부재료로 옥수수가루와 양파를 첨가하여 제조한 즉석죽은 공지된 바가 없다.However, the instant porridge prepared by adding chestnut pumpkin as a main ingredient and adding corn flour and onion as subsidiary materials is not known.
본 발명자들은 상기와 같은 점을 착안하여 증숙처리한 밤호박과 가열처리한 옥수수가루 또는 쌀가루 및 볶음처리한 양파를 함께 혼합한 후 설탕과 소금을 첨가하고 균질화한 다음 삶은 팥을 첨가한 후 파우치팩에 포장하고 살균하여 밤호박 즉석죽을 제조함으로써 본 발명을 완성하였다.In view of the above, the present inventors mix the steamed chestnut pumpkin, heated corn flour or rice flour, and roasted onions together, add sugar and salt, homogenize and then add boiled red beans to the pouch pack. The present invention was completed by preparing the instant pumpkin porridge by packaging and sterilization.
따라서, 본 발명의 목적은 밤호박 즉석죽을 제공하는 것이다.Accordingly, it is an object of the present invention to provide an instant pumpkin porridge.
본 발명의 다른 목적은 상기 밤호박 즉석죽의 제조방법을 제공하는 것이다.Another object of the present invention to provide a method for producing the instant pumpkin porridge.
본 발명의 상기 목적은 증숙처리한 후 물을 첨가하여 분쇄한 밤호박 70∼100 중량%에 물에 현탁시켜 가열한 옥수수가루 0∼30 중량% 또는 물에 불린 뒤 가열처리한 쌀가루 0∼30 중량%를 첨가하고 버터에 투명하게 볶은 후 가수하여 분쇄한 양파 0∼30 중량%를 혼합한 다음 설탕 0.1∼1.0 중량%와 소금 0.1∼1.0 중량%를 첨가하고 호모게나이저를 이용하여 균질화 한 후 삶은 팥을 5∼10 중량% 첨가하고 파우치팩에 포장한 다음 120℃에서 20∼60분간 열처리하여 밤호박 즉석죽을 제조함으로써 달성하였다.The object of the present invention is to add 70 to 100% by weight of pulverized chestnut pumpkin after steaming and suspending it in water to 0-30% by weight of corn flour heated or 0-30% by weight of rice powder heated after soaked in water. Add%, transparently roasted in butter, mix 0-30% by weight of crushed onion, add 0.1-1.0% by weight of sugar and 0.1-1.0% by weight of salt, homogenize using homogenizer and boil 5 to 10% by weight of red beans were added, packaged in a pouch pack, and heat-treated at 120 ° C. for 20 to 60 minutes to achieve chestnut pumpkin instant porridge.
이하, 본 발명의 구성을 설명한다 .Hereinafter, the configuration of the present invention will be described.
도 1은 본 발명 밤호박 즉석죽의 바람직한 제조방법을 도시한 공정도이다.Figure 1 is a process chart showing a preferred method of manufacturing the instant pumpkin pumpkin instant invention.
본 발명은 증숙처리한 밤호박 78.4 중량%와 물에 현탁한 옥수수가루 9.2 중량%와 버터에 투명하게 볶은 양파 4.6 중량%를 혼합한 다음 설탕 0.6 중량%, 소금 0.3 중량%를 첨가하고 호모게나이저를 이용하여 균질화한 후 삶은 팥을 6.9 중량% 첨가하고 파우치팩에 포장하여 120℃에서 30분간 열처리하는 단계; 밤호박 즉석죽 재료의 화학적 특성인 수분, pH, 당도, 산도, 색도 및 점도를 조사하는 단계; 본 발명 밤호박 즉석죽 재료의 적정배합비율을 결정하고자 밤호박 첨가비율을 70 중량%까지 낮추면서 양파와 쌀을 각각 5∼20 중량% 첨가하여 품질과 관능을 비교하는 단계; 상기 본 발명 밤호박 즉석죽에 첨가되는 쌀의 일부 또는 전부를 옥수수로 대체하여 제품의 색도, 점도 및 관능의 변화를 조사하는 단계; 볶음처리, 증숙처리 또는 처리하지 않은 밤호박을 이용하여 즉석죽을 제조하고 제품의 품질변화를 조사하는 단계 및; 증숙밤호박 85 중량%에 옥수수 10 중량%와 양파 5중량%를 첨가하고 여기에 삶은 팥을 5 중량%, 7.5 중량% 및 10 중량% 첨가하여 관능을 검사하는 단계로 구성된다.The present invention is mixed with 78.4% by weight steamed chestnut pumpkin, 9.2% by weight corn flour suspended in water and 4.6% by weight transparently roasted onions in butter, 0.6% by weight of sugar, 0.3% by weight of salt and homogenizer After homogenization using 6.9% by weight of boiled red beans added to the pouch pack and heat-treated at 120 ℃ 30 minutes; Investigating the chemical properties of moisture, pH, sugar content, acidity, color and viscosity of the chestnut instant porridge material; Comparing the quality and sensuality by adding 5 to 20% by weight of onion and rice, respectively, while lowering the addition ratio of chestnut pumpkin to 70% by weight in order to determine an appropriate blending ratio of the instant night pumpkin material; Investigating the change of the color, viscosity and sensory of the product by replacing part or all of the rice added to the instant night pumpkin instant porridge with corn; Preparing instant porridge using the roasted, steamed or untreated chestnut pumpkin and investigating changes in product quality; 85% by weight steamed chestnut, 10% by weight of corn and 5% by weight of onions and boiled red beans in the 5% by weight, 7.5% by weight and 10% by weight of the sensory step is configured.
상기 본 발명 밤호박 즉석죽은 가용성 고형분 함량이 5∼15。brix이며 점도가 2,000∼5,000cps이며 바람직하게는 가용성 고형분 함량이 8∼10。brix이며 점도는 3,000∼4,000cps가 되도록 제조하였다.The instant night pumpkin instant porridge of the present invention was prepared to have a soluble solid content of 5 to 15 ° brix and a viscosity of 2,000 to 5,000 cps, preferably a soluble solid content of 8 to 10 ° brix and a viscosity of 3,000 to 4,000 cps.
상기 본 발명 밤호박 즉석죽의 바람직한 제조방법을 공정별로 도 1에 도시하였다.The preferred method for producing the instant pumpkin instant porridge of the present invention is shown in FIG.
제 1공정 : 밤호박과 부재료의 전처리Step 1: Pretreatment of Chestnut Pumpkin and Ingredients
밤호박을 절단한 후 박피한 다음 버터를 첨가하여 볶음처리하거나 증숙처리한 후 동량의 물을 첨가하고 믹서를 이용하여 분쇄한다. 쌀은 상온에서 30∼2시간 물에 불린 다음 물기를 뺀다. 상기 불린 쌀무게의 5∼15배의 물을 넣고 믹서로 분쇄한 후 가열한다. 옥수수가루 또한 5∼15배의 물에 현탁시켜 가열하여 사용한다. 양파는 절단하여 버터에 투명하게 볶아 0.5∼1.5배의 물을 넣고 분쇄한다. 팥은 충분한 양의 물을 넣고 10∼40분간 삶은 후 사용한다.The chestnut pumpkin is cut and peeled, then roasted or steamed with butter, and then the same amount of water is added and pulverized using a mixer. Rice is soaked in water for 30 to 2 hours at room temperature and then drained. 5-15 times the water weight of the soaked rice is added, pulverized with a mixer and heated. Corn flour is also suspended in 5 to 15 times of water and used after heating. Cut the onion and fry it transparently in butter and crush it with 0.5-1.5 times of water. Red beans are put in a sufficient amount of water and boiled for 10 to 40 minutes before use.
제 2공정 : 재료의 혼합 및 균질화Second Process: Mixing and Homogenizing Materials
상기 제 1공정에서 전처리한 재료를 혼합한다. 즉, 밤호박은 70∼100 중량%, 쌀 또는 옥수수를 0∼30 중량%로 첨가하고 양파 0∼30 중량%를 첨가하여 혼합한 후 설탕 0.1∼1 중량%, 소금 0.1∼1.0 중량%를 첨가하고 호모게나이저를 이용하여 균질화한 다음 삶은 팥 5∼10 중량%를 첨가한다.The materials pretreated in the first step are mixed. That is, chestnut squash is mixed with 70 to 100% by weight, 0 to 30% by weight of rice or corn, 0 to 30% by weight of onion, and then 0.1 to 1% by weight of sugar and 0.1 to 1.0% by weight of salt. Homogenize with a homogenizer and add 5-10% by weight of boiled red beans.
제 3공정 : 포장 및 열처리Third Process: Packaging and Heat Treatment
상기 제 2공정에서 제조한 혼합물을 파우치팩에 포장하여 120℃에서 20∼60분간 열처리한다.The mixture prepared in the second step is packed in a pouch pack and heat-treated at 120 ° C. for 20 to 60 minutes.
본 발명 밤호박 즉석죽은 아침 대용식, 유아식, 환자식, 건강식, 별미식, 밤참 및 간편식으로 이용될 수 있다.Night pumpkin instant porridge of the present invention can be used as a breakfast substitute, baby food, patient food, healthy food, gourmet, night meal and simple food.
이하, 본 발명의 구체적인 방법을 실시예를 들어 상세히 설명하고자 하지만,본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.
실시예 : 본 발명 밤호박을 이용한 즉석죽의 제조Example: Preparation of instant porridge using the present invention chestnut pumpkin
밤호박은 증숙처리한 다음 동량의 물을 첨가하고 믹서를 이용하여 분쇄하였다. 옥수수가루는 10배의 물에 현탁시켜 가열한 후 사용하였다. 양파는 절단하여 버터에 투명하게 볶아 0.75배의 물을 넣고 분쇄하였으며 팥은 충분한 양의 물을 넣고 20분간 가열하였다. 상기와 같이 전처리한 밤호박 78.4 중량%, 옥수수가루 9.2 중량% 및 양파 4.6 중량%로 혼합하였다. 상기 혼합물에 설탕 0.6 중량%, 소금 0.3 중량%를 첨가하고 호모게나이저를 이용하여 균질화 한 다음 팥을 전체 무게에 대해 6.9 중량% 첨가하고 파우치팩(PET-CPP)에 포장하여 120℃에서 30분간 열처리하였다.The chestnut was steamed, added with the same amount of water and ground using a mixer. Corn flour was suspended in 10 times of water and used after heating. Onions were cut and roasted transparently in butter, crushed with 0.75 times of water, and red beans were heated for 20 minutes with sufficient water. 78.4% by weight of chestnut pumpkin pretreated as above, 9.2% by weight of corn flour and 4.6% by weight of onion. 0.6% by weight of sugar and 0.3% by weight of salt were added to the mixture, homogenized using a homogenizer, and then 6.9% by weight of red beans were added to the total weight, and packaged in a pouch pack (PET-CPP) for 30 minutes at 120 ° C. Heat treatment.
실험예 1: 본 발명 밤호박 즉석죽에 사용한 재료의 화학적 특성조사Experimental Example 1: Investigation of the chemical properties of the material used in the instant pumpkin porridge of the present invention
상기 실시예 1에서 사용한 밤호박 즉석죽 재료의 수분, pH, 당도, 산도, 색도 및 점도를 조사하였다. 수분의 측정은 105℃ 상압 건조법을 사용하였으며 pH는 pH 미터(accume50, Fisher scientific)를 이용하여 측정하였다. 당도는 시료를 2배 희석한 후 No. 2 여과지로 여과한 후 여액을 Abbe 굴절당도계(ATAGO)를 이용하여 측정했으며 산도는 시료 2g에 증류수 50mL를 넣고 0.1N NaOH 용액으로 적정하여 구연산량으로 환산하였다. 색도는 색차계(CM-3500d, Minolta)를 이용하여 반사율로 측정하였으며 이때 표준 백색판의 색도는 L, a, b값이 각각 99.16, -0.06, -016이였다. 점도는 50℃로 조절한 시료를 브룩필드(Brookfield) 점도계(Model DV-Ⅲ)의 스핀들(spindle) No.3을 이용하여 10 rpm에서 1분간 회전시킨 다음 5초 간격으로 10회 측정하였다 (이승교, 한홍석(1985), 한국조리과학회지, 1(1), 45-52).The moisture, pH, sugar content, acidity, chromaticity and viscosity of the chestnut pumpkin instant porridge material used in Example 1 were investigated. Moisture was measured using a 105 ° C atmospheric pressure drying method and pH was measured using a pH meter (accume 50, Fisher scientific). The sugar content was No. 2 after diluting the sample twice. After filtering with 2 filter paper, the filtrate was measured by Abbe refractive sugar meter (ATAGO) and acidity was converted into citric acid by titration with 0.1N NaOH solution in 50mL of distilled water. The chromaticity was measured by reflectance using a color difference meter (CM-3500d, Minolta). At this time, the chromaticity of the standard white plate was 99.16, -0.06, and -016, respectively. The viscosity was measured at 50 ° C. by rotating the sample at 10 rpm for 1 minute using spindle No. 3 of a Brookfield viscometer (Model DV-III) and then measuring 10 times at 5 second intervals. , Han Hong-suk (1985), Korean Journal of Culinary Science, 1 (1), 45-52).
실험 결과, 표 1에 나타낸 바와 같이 pH는 양파가 5.60으로 가장 낮았고 산도는 쌀과 옥수수가 각각 0.02, 0.03%로 가장 낮았으며 밤호박과 양파는 0.11%와 0.15%를 나타냈다. 굴절당도는 재료별로 큰 차이가 없이 5.5∼6.8 °Brix를 나타냈다. 제품의 외관에 크게 영향을 주는 색도 중 L값은 밤호박이 가장 낮아고 옥수수가 높게 나타났으며 a값은 밤호박이 높아서 붉은 색을 띠었다. 황색도를 나타내는 b값의 경우 쌀은 가장 낮았으나 밤호박과 옥수수는 높게 나타났다.As a result, as shown in Table 1, pH was the lowest as onion at 5.60, acidity was the lowest as rice and corn at 0.02 and 0.03%, respectively, and chestnut and onion showed 0.11% and 0.15%, respectively. Refractive sugar showed 5.5 ~ 6.8 ° Brix without significant difference between materials. Among the chromaticities that greatly influenced the appearance of the product, L value showed the lowest chestnut pumpkin and high corn, while a value showed the red chestnut pumpkin due to high chestnut pumpkin. In the b value of yellowness, rice was the lowest, but chestnut and corn were high.
실험예 2: 본 발명 밤호박 즉석죽 재료의 배합 비율별 품질과 관능검사Experimental Example 2: Quality and Sensory Evaluation of Mixing Ratio of Invention Chestnut Instant Porridge Ingredients
양파와 쌀의 적정배합비율을 결정하고자 밤호박 첨가비율을 70%까지 낮추면서 양파와 쌀을 각각 5∼20% 첨가하여 품질과 관능을 비교하였다.In order to determine the proper ratio of onion and rice, the ratio of chestnut and pumpkin was lowered to 70% and onion and rice were added 5 to 20%, respectively, to compare the quality and sensuality.
실험 결과. 표 2에 나타낸 바와 같이 양파의 첨가는 제품의 색도에 크게 변화를 주지 않았으나 첨가량이 증가할수록 점도는 크게 낮아졌다. 쌀의 첨가는 제품의 색도에서 양파를 첨가했을때와 같이 큰 변화는 없었으며 점도는 양파의 경우와 마찬가지로 첨가량이 증가할수록 감소했으며 감소정도는 양파보다 적었다. 또한 밤호박의 경우에는 첨가량이 작아질수록 점도는 감소하였으며 색도는 첨가량에 따라 차이가 없었다. 제품의 관능은 양파와 쌀을 단독으로 첨가할 때 즉, 밤호박 90%에 양파 10%를 첨가한 경우와 밤호박 90%에 쌀 10%를 첨가했을 때 양호했으며 양파와 쌀을 함께 첨가하였을 때 즉, 밤호박 85%에 양파 5% 그리고 쌀 10%를 첨가하였을 때 기호도가 가장 좋았다.Experiment result. As shown in Table 2, the addition of onion did not significantly change the chromaticity of the product, but the viscosity decreased as the amount added increased. The addition of rice did not change as much as that of onion in the color of the product. The viscosity decreased as the amount of onion increased, and the decrease was smaller than onion. In addition, in the case of chestnut pumpkin, the viscosity was decreased as the amount of addition was small, and the color did not differ depending on the amount. The sensory properties of the product were good when onion and rice were added alone, that is, when 10% of onion was added to 90% of chestnut pumpkin and 10% of rice to 90% of chestnut pumpkin, and when onion and rice were added together. In other words, the best taste was obtained when 85% chestnut pumpkin was added with 5% onion and 10% rice.
실험예 3: 전분질을 달리한 밤호박 즉석죽의 품질변화Experimental Example 3: Quality Changes of Instant Pumpkins with Different Starches
본 발명 밤호박 즉석죽에 첨가되는 쌀의 일부 또는 전부를 옥수수로 대체하여 제품의 색도, 점도 및 관능의 변화를 조사하였다.Some or all of the rice added to the instant pumpkin pumpkin of the present invention was replaced with corn to investigate the change in color, viscosity and sensory properties of the product.
실험 결과, 표 3에 나타낸 바와 같이 제품의 색도에는 큰 변화가 없었으나 쌀 첨가량을 줄이고 옥수수 첨가량을 증가시킬수록 점도는 감소되는 경향을 보였다. 이는 쌀죽의 점도보다 옥수수죽의 점도가 낮아서 기인된 것으로 생각된다. 관능은 쌀보다 옥수수를 첨가하였을 경우가 더 우수하였으며 밤호박 85%, 양파 5%, 옥수수 10%의 배합비율의 기호도가 가장 좋았다.As a result, as shown in Table 3, there was no significant change in the chromaticity of the product, but the viscosity tended to decrease as the amount of rice added and the amount of corn added increased. This is thought to be due to the viscosity of the corn porridge than the viscosity of the rice porridge. The sensory activity was better when corn was added than rice, and the preference of 85% chestnut pumpkin, onion 5%, and corn 10% was the highest.
실험예 4: 밤호박 전처리 방법에 따른 제품의 품질변화Experimental Example 4: Changes in Product Quality According to Chestnut Pumpkin Pretreatment Method
밤호박 전처리 방법을 달리하여 즉석죽을 제조하고 제품의 품질변화를 조사하였다. 밤호박의 전처리 방법은 밤호박을 버터에 볶아 볶음처리하거나 또는 증숙처리하거나 처리하지 않고 생것을 그대로 사용하였으며, 상기 처리한 밤호박에 동량의 물을 첨가하고 분쇄한 다음 밤호박 85%에 양파 5% 및 옥수수 10%를 배합하여 밤호박 즉석죽을 제조하였다.The instant porridge was prepared by the different methods of chestnut pumpkin pretreatment and the quality change of the product was investigated. In the pre-treatment method of chestnut squash, the raw pumpkin was roasted in butter and roasted or steamed or untreated. The same amount of water was added to the treated chestnut pumpkin, and then ground. Chestnut pumpkin instant porridge was prepared by combining% and corn 10%.
실험 결과, 색도는 밤호박을 전처리하지 않은 구 보다 전처리한 구에서 높았으며 L값과 b값은 볶음처리구의 경우 각각 53.6, 18.60로 높게 나타났으며, a값은 증숙처리한 경우에 6.02로 약간 높게 나타났다. 점도는 볶음처리, 증숙처리, 무처리군 순으로 낮아졌으며 관능검사 결과는 증숙처리구에서 가장 높은 기호도를 나타냈다.As a result, the chromaticity was higher in the pretreatment than the untreated pumpkin, and the L and b values were 53.6 and 18.60 in the roasting, respectively, and the a value was 6.02 in the steaming treatment. High. Viscosity was lowered in the order of roasting, steaming, and no treatment, and sensory evaluation showed the highest preference in steaming.
실험예 5: 팥첨가에 따른 밤호박 즉석죽의 기호도 조사Experimental Example 5: Investigation of the acceptability of instant pumpkin porridge with chestnuts
팥첨가에 의한 본 발명 밤호박 즉석죽의 풍미증진효과를 검사하였다. 증숙밤호박 85 중량%에 옥수수 10 중량%와 양파 5중량%를 첨가하고 여기에 삶은 팥을 5 중량%, 7.5 중량% 및 10 중량% 첨가하여 관능을 검사하였다.The flavor enhancement effect of the instant pumpkin instant porridge of the present invention by the addition of red beans was examined. 10 wt% of corn and 5 wt% of onion were added to 85 wt% of steamed chestnut pumpkin, and 5 wt%, 7.5 wt%, and 10 wt% of boiled red beans were added to check the sensory properties.
실험 결과, 표 5에 나타낸바와 같이 팥을 7.5 중량% 첨가한 경우 가장 우수한 관능을 나타내었다.As a result of the experiment, as shown in Table 5, when 7.5% by weight of red beans was added, it showed the best sensory function.
실험예 6: 본 발명 밤호박 즉석죽의 열처리에 의한 품질변화Experimental Example 6: Quality change by heat treatment of the instant pumpkin squash of the present invention
증숙밤호박 85 중량%에 옥수수 10 중량%와 양파 5 중량%를 첨가하여 혼합하고 여기에 팥 7.5 중량%를 첨가한 후 포장한 다음 호화 및 살균을 위해 120℃에서 가열시간을 달리하여 열처리하고 밤호박 즉석죽의 품질변화를 조사하였다. 또한, 상기와 같이 열처리한 제품을 37℃에서 5일간 저장한 후 제품의 품질을 조사하였다.Add 85% by weight of steamed chestnut pumpkin, add 10% by weight of corn and 5% by weight of onion, mix it, add 7.5% by weight of red beans, then package it, and heat-treat it at 120 ℃ for different gelatinization and sterilization. The quality change of pumpkin instant porridge was investigated. In addition, the product heat-treated as described above was stored for 5 days at 37 ℃ to investigate the quality of the product.
실험 결과, 표 6에 나타낸 바와 같이 pH는 산도의 증가로 열처리하기 전보다 낮아졌으며 가용성고형분 함량도 가열처리에 의하여 약간 감소하였다. 색도를 나타내는 L, a, b값은 모두 열처리전보다 약간 낮아지는 경향을 보였다. 밤호박 즉석죽의 점도는 열처리하기 전에 비해 높아졌는데 가열시간 40분까지는 시간이 증가할수록 증가하다가 그 이후 부터는 감소하는 경향을 보였다. 이는 열처리에 의해 전분질이 호화되어 점도가 증가되다가 점점 열처리시간이 연장됨에 따라 부분적인 호정화가 일어나서 점도가 감소한 것으로 생각된다.As a result, as shown in Table 6, the pH was lower than before heat treatment due to the increase of acidity, and the soluble solid content was slightly decreased by heat treatment. L, a, and b values indicating chromaticity were all slightly lower than before heat treatment. The viscosity of chestnut pumpkin was higher than before the heat treatment, but it increased with increasing time up to 40 minutes and then decreased after that. It is thought that the viscosity decreased as the starch was gelatinized by heat treatment and the heat treatment time was prolonged, resulting in partial stabilization.
본 발명 밤호박 즉석죽을 열처리한 후 37℃에서 5일간 저장한 결과, 표 7에 나타낸 바와 같이 밤호박 즉석죽의 pH는 약간 감소했으며 가용성고형분은 20분 가열처리한 경우를 제외하고는 거의 변화가 없었다. 색도인 L, a, b값은 모두 열처리 직후보다 감소하였으며 점도는 약간 증가하는 경향을 보였다. 그러나 20분 가열처리한 경우에는 산도가 증가되어 pH가 낮아졌고 가용성고형분도 감소되었으며 점도도 낮아졌다. 이는 20분 가열하였을 경우에 살균시간이 충분하지 않아 미생물이 증식되었기 때문이라 생각된다. 관능검사 결과는 20분 열처리한 경우 오염에 의한 변패로 이취가 발생되어 기호도가 아주 불량했으며 60분 열처리한 경우에는 장시간 가열로 인한 탄맛(burn flavor)이 발생하여 기호도가 낮았다. 따라서 부패가 일어나지 않으면서도 관능적으로 우수한 밤호박 즉석죽의 살균시간은 30∼40분이었다.After heat treatment of the instant night pumpkin instant porridge for 5 days at 37 ℃, as shown in Table 7, the pH of the night pumpkin instant porridge was slightly reduced and the soluble solids were almost changed except 20 minutes heat treatment There was no. The chromaticities of L, a, and b were all lower than those immediately after heat treatment, and the viscosity tended to increase slightly. However, after 20 minutes of heat treatment, the acidity was increased to lower the pH, the soluble solid content was decreased, and the viscosity was lowered. This is considered to be because the microorganisms were multiplied due to insufficient sterilization time when heated for 20 minutes. The sensory test results showed that the taste was very poor due to deterioration due to contamination after 20 minutes of heat treatment, and was low due to burn flavor due to prolonged heating for 60 minutes. Therefore, the sterilization time of spicy chestnut instant porridge without spoilage was 30-40 minutes.
이상, 상기 실시예를 통하여 설명한 바와 같이 본 발명 밤호박 즉석죽 및 그 제조방법은 기호도가 우수한 밤호박 즉석죽을 제공하는 효과가 있으며 본 발명 밤호박 즉석죽은 아침 대용식, 유아식, 환자식, 건강식, 별미식, 밤참 및 간편식으로 이용할 수 있는 효과가 있고 밤호박을 이용하여 가공식품을 개발함으로써 농산물의 안정적인 내수기반을 마련하는 효과가 있으므로 식품가공산업상 매우 유용한 발명인 것이다.As described above, the instant night pumpkin instant porridge and the manufacturing method of the present invention have the effect of providing the instant night pumpkin instant porridge with excellent preference and the instant night pumpkin instant porridge of the present invention, baby food, patient meal, healthy meal, star It is a very useful invention for the food processing industry because it has the effect that can be used as a gourmet, chestnut and simple food, and by using a night pumpkin to develop a processed food, it has the effect of preparing a stable domestic base of agricultural products.
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JPS5639739A (en) * | 1979-09-10 | 1981-04-15 | Horinouchi Kanzume Kk | Low-acidity canned food and its production |
KR920021061A (en) * | 1991-05-15 | 1992-12-18 | 김정순 | How to make instant pumpkin porridge |
KR940011813A (en) * | 1992-11-24 | 1994-06-22 | 홍성남 | Polygonal axis |
KR950008270A (en) * | 1993-09-01 | 1995-04-17 | 전성원 | Oil pump pulley in power steering |
KR950024673A (en) * | 1994-02-02 | 1995-09-15 | 이삼수 | Method of making pumpkin puree and paste |
KR20000043945A (en) * | 1998-12-29 | 2000-07-15 | 조성룡 | Instant korean pumpkin soup |
KR101160499B1 (en) * | 2004-08-11 | 2012-06-28 | 스미또모 가가꾸 가부시끼가이샤 | Pesticidal composition |
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JPS5639739A (en) * | 1979-09-10 | 1981-04-15 | Horinouchi Kanzume Kk | Low-acidity canned food and its production |
KR920021061A (en) * | 1991-05-15 | 1992-12-18 | 김정순 | How to make instant pumpkin porridge |
KR940011813A (en) * | 1992-11-24 | 1994-06-22 | 홍성남 | Polygonal axis |
KR950008270A (en) * | 1993-09-01 | 1995-04-17 | 전성원 | Oil pump pulley in power steering |
KR950024673A (en) * | 1994-02-02 | 1995-09-15 | 이삼수 | Method of making pumpkin puree and paste |
KR20000043945A (en) * | 1998-12-29 | 2000-07-15 | 조성룡 | Instant korean pumpkin soup |
KR101160499B1 (en) * | 2004-08-11 | 2012-06-28 | 스미또모 가가꾸 가부시끼가이샤 | Pesticidal composition |
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