KR101678084B1

KR101678084B1 - Making method for porridge using coconut

Info

Publication number: KR101678084B1
Application number: KR1020150148458A
Authority: KR
Inventors: 김사동
Original assignee: 주식회사 디씨테크; 김사동
Priority date: 2015-10-26
Filing date: 2015-10-26
Publication date: 2016-11-21

Abstract

The present invention relates to a method for making porridge by using a coconut fruit. The present invention includes: a coconut fruit trimming step (S10); a porridge preparation step (S20) in which water and coconut water are mixed and prepared with rice; and a heating step (S30) in which the prepared porridge is poured into and boiled in the coconut fruit. According to the present invention, both the coconut water and a coconut inside skin (pulp) are contained, coconut utilization can be improved based on the use of a coconut outside skin as a dish, the manufacturing process is simple, and cleaning can be facilitated.

Description

[0001] MAKING METHOD FOR PORRIDGE USING COCONUT [0002]

The present invention relates to a method for manufacturing a porridge, and more particularly, to a porridge making method using a coconut fruit containing both a coconut water and a coconut endothelial (flesh) by directly preparing a porridge with coconut fruit.

The coconut produced in the tropics is a tropical green fruit with light green juice and drinks mainly as a drink. The outer part of the coconut fruit is made of a delicate thin fiber layer. The inside of the coconut fruit is made of a dense fibrous layer having a thickness of about 2 to 5 cm. The innermost part of the coconut fruit is made of jelly-like flesh, and it is eaten or oiled and coconut oil is produced. When the coconut is ripe, the outer skin becomes brown and the flesh becomes firm.

Generally, coconut is made by making juice, but it is also used in various other foods. Typically, coconut juice is used to make porridge. Patent Document 1 discloses a method of making porridge using glutinous rice and coconut juice.

However, conventionally, when preparing porridge, only the coconut water in the coconut fruit is used to make a porridge, thereby reducing the flavor of the coconut and lowering the utilization rate of the coconut.

CN 104509789 A1 (Apr. 15, 2015)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for manufacturing a porridge using coconut fruit for producing porridge using whole coconut fruit.

In order to solve the above problems, the present invention provides a method of manufacturing a porridge using coconut fruit, comprising the steps of: cutting a coconut fruit and removing the coconut water therein; Mixing the water with the coconut water of the coconut fruit-keeping step, and boiling the rice with the rice; And a heating step of pouring the prepared porridge into the cut coconut fruit of the coconut fruit making step to prepare the inside of the coconut fruit with the heat of the porridge.

According to another aspect of the present invention, there is provided a method of manufacturing a porridge using coconut fruit, comprising the steps of: cutting a coconut fruit and removing the coconut water therein; Mixing the water with the coconut water of the coconut fruit-keeping step, and mixing the coconut water with the rice; And a heating step of pouring the prepared mixture of the porridge preparing step into the cut coconut fruit of the coconut fruit curing step and then steaming it in a steamer and kneading the mixture and the inside of the coconut fruit.

The method of manufacturing porridge using coconut fruit according to the present invention includes both coconut water and coconut endive (flesh), and the coconut shell is used as a vessel, and the utilization of coconut is high, and the manufacturing process is simple and easy to clean.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a block diagram of a method of making a porridge using coconut fruit according to the present invention

Hereinafter, a method for manufacturing a porridge using coconut fruit according to the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for manufacturing a porridge using coconut fruit, and a method for manufacturing porridge using the coconut fruit according to the present invention.

The method of manufacturing a porridge using coconut fruit according to the present invention comprises: a coconut fruit cultivation step (S10) of cutting off coconut water after cutting off coconut fruit; (S20) mixing the coconut water of the water and coconut fruit trim step S10 and boiling with rice; And a heating step (S30) of grinding the inside of the coconut fruit with the heat of the poured poured into the cut coconut fruit of the porridge coconut fruit preparation step (S10) prepared in the porridge preparing step (S20).

In addition, the method of manufacturing a porridge using the coconut fruit according to the present invention includes: a coconut fruit repairing step (SlO) of cutting the coconut water after cutting the coconut fruit; (S20) mixing the coconut water of the water and the coconut fruit cultivation step S10 and mixing it together with the rice; And a preparation step (S20) of pouring the prepared mixture into the cut coconut fruit of the coconut fruit cultivation step (S10), and heating the mixture and the coconut fruit inside the steamed pot (S30).

Each component will be described in detail below.

Step (S10) of preparing coconut fruit is a step of preparing coconut fruit, in which the fresh coconut fruit is washed thoroughly and then the top is cut out so that the inside of the coconut fruit is opened. At this time, the cut part can be either side or bottom except the upper part, and any part can be provided as long as the inside of the coconut fruit is opened. However, in order to increase the endothelial utilization of the coconut fruit, it is desirable to lower the proportion of the cut portion. Then remove the water inside the coconut fruit and keep it separately.

If necessary, a cross-shaped sheath may be formed on the endothelium of the coconut fruit using a knife so that the inner surface of the inner portion of the coconut fruit is uniformly ripened in a heating step (S30) to be described later.

The dough preparation step S20 is a step of preparing the dough, which is the base of the coconut porridge, in which the coconut water removed in the water and coconut fruit repair step S10 is mixed and mixed with the rice. At this time, the mixing ratio of water and coconut water is preferably 8: 2 to 9: 1 based on the volume. The prepared mixture is prepared by boiling or without boiling. If boiling, boil at a temperature of 100 to 110 ° C for 20 to 40 minutes.

On the other hand, in addition to rice, the mixture may further contain at least one of pine nut, chestnut, jujube, abalone, and fish, which is an additional material for adding the flavor of porridge.

The heating step S30 is a step of finally putting the mixture prepared in the dough preparation step S20 into coconut fruit and then heating. At this time, there are two methods of heating. If the mixture is boiled in the preparation step (S20), the heating of the mixture does not require additional heating since the inner surface of the coconut fruit is ripened by the heat of the mixture. However, if the external temperature is low, the steam is further steamed at a temperature of 100 to 110 ° C for 10 to 20 minutes. If the mixture is not boiled, it is steamed at a temperature of 100 to 110 DEG C for 20 to 30 minutes in a steamer.

As described above, the present invention is advantageous in that the coconut water and the coconut endothelium (flesh) are both used, and the coconut endothelium is not peeled apart, and the process is simple. In addition, it is easy to clean because it can be ingested by putting the porridge in the coconut shell as it is, and since the endothelium is not left on the remaining coconut shell after ingestion, it can be washed and recycled as it is.

Hereinafter, an embodiment of a method for manufacturing a porridge using coconut fruit according to the present invention will be described.

Example One

Wash fresh coconut fruit, cut out the top, and remove the inner coconut water. 900 ml of water, 100 ml of coconut water and 200 g of rice are mixed and boiled at a temperature of 100 ° C for 30 minutes. Then put the boiled mixture inside the coconut fruit and leave it for 10 minutes in the steamer (the outside temperature is blocked).

Example 2

Wash fresh coconut fruit, cut out the top, and remove the inner coconut water. 800 ml of water, 200 ml of coconut water and 200 g of rice are mixed and boiled at a temperature of 100 ° C for 30 minutes. Then put the boiled mixture inside the coconut fruit and leave it for 10 minutes in the steamer (the outside temperature is blocked).

Comparative Example One

Wash fresh coconut fruit, cut out the top, and remove the inner coconut water. 950 ml of water, 50 ml of coconut water and 200 g of rice are mixed and boiled at a temperature of 100 ° C for 30 minutes. Then put the boiled mixture inside the coconut fruit and leave it for 10 minutes in the steamer (the outside temperature is blocked).

Comparative Example 2

Wash fresh coconut fruit, cut out the top, and remove the inner coconut water. 750 ml of water, 250 ml of coconut water and 200 g of rice are mixed and boiled at a temperature of 100 ° C for 30 minutes. Then put the boiled mixture inside the coconut fruit and leave it for 10 minutes in the steamer (the outside temperature is blocked).

Test Example: Sensory Test

20 men and 20 women between the ages of 20 and 60 were subjected to a taste test of the dough prepared in Examples and Comparative Examples and then evaluated on a 5-point scale for color, taste, flavor and overall evaluation, and 5 points were excellent , And one point was defined as very poor condition. The sensory test results are shown in [Table 1] below.

Evaluation \ Target Example 1 Example 2 Comparative Example 1 Comparative Example 2 Texture 4.55 + - 0.60 4.55 ± 0.69 4.50 + - 0.76 4.60 ± 0.60 zest 4.20 ± 0.52 4.35 ± 0.59 3.80 0.41 4.10 ± 0.31 flavor 4.05 ± 0.51 4.10 ± 0.79 3.95 ± 0.69 3.05 ± 0.60 Overall rating 4.30 ± 0.57 4.30 0.66 4.05 ± 0.60 3.85 ± 0.59

As can be seen in Table 1 above, overall texture was similarly confirmed. However, the flavor was somewhat lower in Comparative Example 1, which is expected to be due to the relatively low content of coconut water. In the case of Comparative Example 2, the score of the taste score was evaluated to be low, and it is expected that the taste due to the coconut water caused by the relatively large amount of the coconut water.

As a result, when the above-mentioned sensory evaluation is referred to, it is confirmed that the ratio of water to coconut water is most preferably 8: 2 to 9: 1 by volume.

Claims

A coconut fruit-making step (S10) of cutting off the coconut water after cutting off the coconut fruit;
Mixing the water and the coconut water in the coconut fruit-making step (S10), preparing a pot to boil with rice (S20), and
And a heating step (S30) in which the porridge prepared in the preparing step (S20) is poured into the cut coconut fruit of the coconut fruit improving step (S10) and the inside of the coconut fruit is cooked with the heat of the porridge,
Wherein the ratio of the water to the coconut water in the dipping preparation step (S20) is 8: 2 to 9: 1, respectively.

delete

The method according to claim 1,
Wherein the heating step (S30) is performed by pouring the dough into the coconut fruit and then steaming the dough in the steamer for 10 to 20 minutes.

delete

The method according to claim 1,
Wherein at least one of pine nut, chestnut, jujube, abalone, and fish is further added to the porridge preparation step (S20).