KR-20260067630-A - Method for manufacturing pumpkin seed spread and pumpkin seed spread manufactured thereby

KR20260067630AKR 20260067630 AKR20260067630 AKR 20260067630AKR-20260067630-A

Abstract

The present invention relates to a method for manufacturing a pumpkin seed spread and a pumpkin seed spread manufactured thereby. By the method for manufacturing a pumpkin seed spread according to the present invention, a low-sugar pumpkin seed spread using stevia or allulose, which are sugar substitutes, is manufactured. This pumpkin seed spread has a significantly superior effect in improving color, aroma, taste, spreadability, shape retention, and overall palatability, and can help lower blood sugar.

Inventors

조인희
하지현
도병권
최주성
최지윤

Assignees

원광대학교산학협력단

Dates

Publication Date: 20260513
Application Date: 20241106

Claims (7)

A step of grinding pumpkin seeds to produce pumpkin seed powder; A step of preparing a primary mixture by adding and mixing the above pumpkin seed powder and pumpkin seed oil; A step of preparing a second mixture by adding and mixing milk to the first mixture; and A method for manufacturing a pumpkin seed spread, comprising the step of adding and mixing a sweetener to the above secondary mixture to manufacture a pumpkin seed spread.
In paragraph 1, A method for preparing a pumpkin seed spread, characterized in that the milk is added in 2 to 4 separate additions.
In paragraph 1, A method for manufacturing a pumpkin seed spread, characterized in that the above-mentioned pumpkin seed powder, pumpkin seed oil, and milk are mixed in a weight ratio of 5:2 to 8:2 to 8.
In paragraph 1, A method for manufacturing a pumpkin seed spread, characterized in that the sweetener is honey or an alternative sweetener.
In paragraph 4, A method for manufacturing a pumpkin seed spread, characterized in that the above-mentioned alternative sweetener is one or more selected from the group consisting of stevia, allulose, erythritol, sorbitol, saccharin, aspartame, and sucralose.
A pumpkin seed spread manufactured by a manufacturing method according to any one of paragraphs 1 to 5.
In paragraph 6, The above pumpkin seed spread is characterized by being low in sugar.

Description

Method for manufacturing pumpkin seed spread and pumpkin seed spread manufactured thereby The present invention relates to a method for manufacturing a pumpkin seed spread and a pumpkin seed spread manufactured thereby. Food waste is increasing day by day, and global food waste is estimated at approximately 1.3 billion tons annually. Consequently, upcycled food, based on eco-friendly production and ethical consumption to reduce food waste, is establishing itself as a new trend in the food industry. Food upcycling is a compound word of "upgrade" and "recycling," referring to the creation of high added value by applying new technologies to resources with low commercial value, such as by-products or waste. Examples of its application include barley by-products from beer production, the husks of various raw materials, the consumption of discarded agricultural products, and vegan foods utilizing grains, vegetables, and fruits as raw materials. Meanwhile, the global size of the food upcycling industry was estimated at approximately $53 billion (about 70 trillion KRW) as of 2022, and is projected to reach approximately $83.3 billion (about 110 trillion KRW) by 2032 with a compound annual growth rate (CAGR) of 4.6%. Spread refers to a processed food product, such as jam, that is spread onto bread or crackers using a knife; its etymology is derived from the English word "spread," which means to spread out. It is primarily used to enhance the flavor and texture of plain foods and is characterized by being applied to food rather than being used for dipping. However, there is a tendency to avoid spreads due to the high sugar content involved in their production. As a solution to this, low-calorie or sugar-free spreads, which have lower calorie content compared to sugar, are being manufactured. Since the COVID-19 pandemic, increased interest in health has led to a strengthening trend of reducing or eliminating ingredients harmful to health when consumed in excess, such as MSG, sugar, and salt. As a result of this trend, the number of consumers cooking with plant-based ingredients has increased, and the release of plant-based seasonings has diversified, with products capable of replacing sugar and salt emerging. A global movement has also emerged to reduce sugar intake due to the rise in diabetes patients and the rapid increase in obesity rates. With the growing number of health-conscious consumers, interest in alternative and natural sugars is rising as a way to reduce sugar consumption. Pumpkin seeds ( *Cucurbita pepo *) are the seeds of the pumpkin, a vining annual plant belonging to the Cucurbitaceae family. Pumpkin seeds are characterized by a nutty yet slightly bitter taste and are often consumed directly, usually in a roasted form. Pumpkin seeds are rich in oil and protein, with major fatty acids including palmitic acid, stearic acid, oleic acid, and linoleic acid. Pumpkin seeds contain unsaturated fatty acids and antioxidants that help reduce the risk of arteriosclerosis and heart disease. They also contain phytosterols, which help lower cholesterol levels and aid in the treatment of benign prostatic hyperplasia. Currently, there is no research on food products utilizing pumpkin seeds. Accordingly, it is necessary to consider using pumpkin seeds as a food ingredient as a solution to meet the demands of the food upcycling market. Furthermore, by manufacturing a pumpkin seed spread using pumpkin seeds as a raw material rather than as an auxiliary ingredient, we aim to broaden consumer choices, reduce waste rates through increased consumption of pumpkin seeds, and contribute to the income of pumpkin farmers. Accordingly, the inventors confirmed that a pumpkin seed spread prepared using pumpkin seed powder and pumpkin seed oil has a significantly superior effect in improving color, aroma, taste, spreadability, shape retention, and overall palatability, and that using a sugar substitute can help lower blood sugar, thereby completing the present invention. Figure 1 is a figure showing a pumpkin seed spread prepared according to the mixing ratio of pumpkin seed powder, pumpkin seed oil, and milk, which are ingredients of the pumpkin seed spread, in one embodiment of the present invention. Hereinafter, the present invention will be described in detail with reference to the attached drawings for embodiments of the present invention. However, the following embodiments are presented as examples of the present invention, and if it is determined that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the essence of the present invention, such detailed description may be omitted, and the present invention is not limited by this. The present invention is capable of various modifications and applications within the scope of the claims set forth below and the equivalent scope interpreted therefrom. Furthermore, the terminology used in this specification is used