KR102624533B1 - Porridge containing parsnip and manufacturing method thereof - Google Patents

Abstract

The present invention relates to porridge containing parsnip and a method for producing the same, comprising the steps of washing rice and soaking it in water for 2 hours to prepare rice soaked in water; Preparing a pine leaf thermal water extract by adding pine leaves to water and heating; Washing parsnips, removing and cutting the central core, and grinding them in a blender to prepare ground parsnips; Washing apples or pears, removing and cutting the peel and center core, and then grinding them in a blender to prepare crushed apples or pears; Putting the water-soaked rice in a pan and heating it, then sequentially adding the parsnip powder and the apple or pear powder to the water-soaked rice and performing primary heating; And adding 200 to 300 parts by weight of the pine leaf hot water extract to 100 parts by weight of the first heated mixture and performing secondary heating; It provides a method for producing parsnip porridge and porridge produced thereby, comprising:

Description

Porridge containing parsnip and its manufacturing method {PORRIDGE CONTAINING PARSNIP AND MANUFACTURING METHOD THEREOF}

The present invention relates to porridge containing parsnip and a method for producing the same, and more specifically, to a porridge that provides excellent taste without reducing the nutritional value of parsnip and a method for producing the same.

Parsnip (Pasinaca sativa) is a root vegetable that has a similar shape to a carrot, but is much whiter in color. The taste of the root is a combination of sweet potato and deodeok. It is native to southeastern Europe or the United States, and is a vegetable traditionally used as a food ingredient in Europe. In Korean, it is also called sugar carrot or western bangpung.

Parsnip is a plant belonging to the Apiaceae family. The leaves are the sheath-shaped root leaves that come from the roots, and are pinnately compound leaves, with some being as large as 50cm in length. Flower stalks emerge in summer and yellow-green flowers bloom in umbels. In the fall, oblong, flat, 4 mm brown seeds bear fruit. The roots are 30 to 50 cm long and fleshy and enlarged, with a diameter of 7 to 10 cm at the neck. The surface of the root is shiny, wrinkled, and milky white.

Parsnip contains ingredients such as protein, pectin, vitamin C, and starch, so it is a nutritious vegetable whose raw leaves and roots are used in salads and soups, and are also used in cooking as fried stews. It is also used for medicinal purposes. It has a sedative effect and is also effective in promoting diuresis and appetite in diseases of the urinary system. It is also used to treat nephritis, and the aromatic extract obtained from the root is known to be used as a flavoring agent.

In general, porridge (粥) refers to a food made by boiling grains. Porridge is cooked by boiling ingredients containing moderately ground grains and starch with water. The cooking method of porridge is simple compared to the cooking method of other foods, so it is used as a convenient food. In addition, porridge is cooked using grain powder and has the characteristic of containing a large amount of moisture, so it is less burdensome during the digestion process and is used as patient food or baby food. Recently, development is underway to add high-protein ingredients or functional ingredients to traditional porridge so that it can be used as a functional food.

As a prior art, Korean Patent No. 10-1813046 is a method of manufacturing maitake mushroom porridge, which provides a method of manufacturing maitake mushroom porridge by adding pre-prepared soaked rice and water-soaked maitake mushrooms to guava leaf broth, and is a Korean registered patent. No. 10-2223506 is a functional porridge composition using oriental medicine ingredients, and provides Samultang made with angelica root, peony, Cheongung, and Rehmannia glutinosa as ingredients, and a functional porridge composition further containing Cornus officinalis, Schisandra chinensis, and Sulwhasoo.

The above-described prior art uses mushrooms or oriental medicinal ingredients as raw materials, and the present invention is a fundamentally different technology in that it uses parsnip as a porridge material.

In addition, the present invention seeks to utilize pine leaves in the cooking process in order to increase the efficacy of potassium, which accounts for the largest amount of inorganic salts contained in parsnip.

The present invention aims to solve the above-described problems. We provide porridge with high nutritional value while minimizing the decomposition of trace elements contained in parsnip, and provide porridge containing parsnip with a unique aroma and taste by using pine leaf hot water extract and crushed fruit in the cooking process.

According to one aspect of the present invention, the present invention includes the steps of washing rice and soaking it in water for 2 hours to prepare rice soaked in water; Preparing a pine leaf thermal water extract by adding pine leaves to water and heating; Washing parsnips, removing and cutting the central core, and grinding them in a blender to prepare ground parsnips; Washing apples or pears, removing and cutting the peel and center core, and then grinding them in a blender to prepare crushed apples or pears; Putting the water-soaked rice in a pan and heating it, then sequentially adding the parsnip powder and the apple or pear powder to the water-soaked rice and performing primary heating; And adding 200 to 300 parts by weight of the pine leaf hot water extract to 100 parts by weight of the first heated mixture and performing secondary heating; It provides a method for producing parsnip porridge and porridge produced thereby, comprising:

According to another aspect of the present invention, in the first heating step, 10 to 20 parts by weight of the parsnip powder or a mixture of the parsnip powder and the rice flour is added to the apple based on 60 parts by weight of the rice soaked in water. Alternatively, a method for producing parsnip porridge is provided, which includes adding 20 to 30 parts by weight of ground pear and performing primary heating.

According to another aspect of the present invention, the pine leaf hot water extraction step is a step of preparing a pine leaf hot water extract by adding 10 parts by weight of pine leaf to 100 parts by weight of water, heating, boiling for 10 minutes, performing hot water extraction, and cooling at room temperature. It provides a method for manufacturing parsnip porridge, characterized in that.

According to another aspect of the present invention, after the secondary heating step, the step of cutting the parsnip into pieces of 1 to 3 mm and topping the parsnip porridge may be further included.

The effects of the parsnip porridge and its manufacturing method according to the present invention will be described as follows.

According to at least one of the embodiments of the present invention, porridge that provides excellent taste without reducing the nutritional value of parsnip and a method for producing the same are provided.

According to at least one of the embodiments of the present invention, parsnip is a food ingredient that contains a large amount of potassium among inorganic salts, and by consuming the porridge according to the present invention, inorganic salts can be easily replenished, so it can be used as a functional porridge. Therefore, it is possible to use it as patient food and baby food.

Further scope of applicability of the present invention will become apparent from the detailed description that follows. However, since various changes and modifications within the spirit and scope of the present invention may be clearly understood by those skilled in the art, the detailed description and specific embodiments, such as preferred embodiments of the present invention, should be understood as being given by way of example only.

Figure 1 is a flow chart of a parsnip porridge manufacturing method related to the present invention.

Hereinafter, embodiments disclosed in the present specification will be described in detail with reference to the accompanying drawings. However, identical or similar components will be assigned the same reference numbers regardless of drawing symbols, and duplicate descriptions thereof will be omitted. Additionally, in describing the embodiments disclosed in this specification, if it is determined that detailed descriptions of related known technologies may obscure the gist of the embodiments disclosed in this specification, the detailed descriptions will be omitted. In addition, the attached drawings are only for easy understanding of the embodiments disclosed in this specification, and the technical idea disclosed in this specification is not limited by the attached drawings, and all changes included in the spirit and technical scope of the present invention are not limited. , should be understood to include equivalents or substitutes.

The present invention relates to porridge containing parsnip and a method for producing the same, and more specifically, to a porridge that provides excellent taste without reducing the nutritional value of parsnip and a method for producing the same.

Explain the ingredient content of parsnip from a scientific perspective. Parsnip is a food ingredient with 75 kcal per 100g.

The three major nutrients and water content contained in 100g of parsnip are as follows.

3 major nutrients and water content per 100g of parsnip Nutrients & Water Quantity
(g/raw parsnip 100g) Carbohydrates 18g Sugars 4.8g Dietary fiber 4.9g Fat 0.2g Protein 1.2g Water 79.53g

Parsnip contains the three major nutrients as well as a large amount of vitamins and mineral salts. The content of vitamins and mineral salts contained in 100g of parsnip is shown in the table below.

Vitamin content per 100g of parsnip Vitamins Quantity
(mg, μg/raw parsnip 100g) Thiamine (B1) 0.09 mg Riboflavin (B2) 0.05 mg Niacin (B3) 0.7 mg Pantothenic acid (B5) 0.6mg Vitamin B6 0.09 mg Folate (B9) 67 μg Vitamin C 17mg Vitamin E 1.49 mg Vitamin K 22.5 μg

Mineral salt content per 100g of parsnip Minerals Quantity
(mg, μg/raw parsnip 100g) Calcium 36mg Iron 0.59mg Magnesium 29mg Manganese 0.56mg Phosphorus 71mg Potassium 375mg Sodium 10 mg Zinc 0.59mg

As shown in Table 1, parsnip is a vegetable that contains about 80% moisture, and has the characteristic of containing a large amount of sugar (carbohydrate). 100g of parsnip contains 4.8g of sugar, and when food is cooked using this sugar component, the unique sweetness of parsnip is generated, making the food taste excellent.

The present invention relates to porridge containing parsnip. By manufacturing porridge containing sugar derived from parsnip, a natural product, it interacts with the carbohydrate component contained in rice to form a sweet taste and improve the taste. It plays a role in increasing palatability. Meanwhile, when it comes to vitamins, parsnip contains a large amount of vitamin E, so it can be said to be a vegetable with very high antioxidant activity.

Inorganic salts contain 375mg of potassium per 100g, so they contain a particularly large amount of potassium compared to other inorganic salts. The present invention relates to functional porridge that utilizes the potassium component contained in parsnip. It is possible to provide functional baby food as a source of potassium to growing children, and it also provides porridge that can be used as a patient food and a method for producing the same.

Looking at the effects of potassium, it first plays a role in maintaining blood pressure and normal cardiovascular function, and also plays a role in forming and maintaining muscles. It functions in the carbohydrate breakdown process and plays a role in energy metabolism.

It is an inorganic salt necessary for stroke management and activation of brain function as it helps supply oxygen to the brain. It is also a nutrient necessary for kidney health by reducing kidney inflammation and stones.

The overall benefit of parsnip is that it is rich in vitamin E and potassium, which helps excrete sodium when consumed and has the function of stabilizing blood pressure, helping smooth blood circulation. Therefore, it is known to be effective in cardiovascular diseases such as arteriosclerosis and myocardial infarction. In addition, vitamin C and vitamin E play a role in preventing cell damage and aging by removing free radicals, which are the main culprits in aging and various diseases.

Meanwhile, in order to synergize the cardiovascular efficacy and antioxidant activity of parsnip, the hot water extract of pine leaf was used in the porridge cooking process in the present invention.

Pine leaf refers to the leaves of the coniferous evergreen pine tree, which is mainly distributed in Korea, Japan, and China. It is classified as an evergreen tree because it always has green leaves.

The volatile component that produces the unique scent of pine leaves is known as a ‘terpene’ component, and the component that produces an astringent taste is known as a ‘tannin’ component. In addition, it is known to contain ingredients such as glycokinin, which helps with diabetes by lowering blood sugar levels, and rutin, which strengthens capillaries.

Regarding pine leaves, Donguibogam says that if you eat pine leaves for a long time, you will not grow old, your energy will increase, your hair will turn black, and you will not feel cold or hungry. Pine leaves will treat high blood pressure, numbness in the limbs due to peripheral blood circulation disorders, insomnia, stroke, and nervous breakdown. It is mentioned that it is effective, and in herbal medicine, it is mentioned that if you eat pine leaves raw, tumors disappear, hair grows, and it relaxes the five intestines, so if you eat it for a long time, you will live forever.

Pine leaves are known to have excellent effects on circulatory diseases such as heart disease and arteriosclerosis in the vascular system, and are effective in preventing high blood pressure by stabilizing blood pressure. In addition, it is known to build resistance to diseases of the digestive system and strengthen the digestive function of the digestive system when mixed with food. It is rich in oxygen and minerals and is known to be excellent for recovering from fatigue.

In the present invention, parsnip porridge is prepared using pine leaf hot water extract in order to utilize the unique aroma and efficacy of pine leaves in cooking porridge.

Hereinafter, embodiments of the present invention will be described in detail according to the drawings.

Figure 1 is a flow chart of a parsnip porridge manufacturing method related to the present invention.

The present invention relates to porridge containing parsnip and a method for producing the same, comprising the steps of washing rice and soaking it in water for 2 hours to prepare rice soaked in water; Preparing a pine leaf thermal water extract by adding pine leaves to water and heating; Washing parsnips, removing and cutting the central core, and grinding them in a blender to prepare ground parsnips; Washing apples or pears, removing and cutting the peel and center core, and then grinding them in a blender to prepare crushed apples or pears; After putting the water-soaked rice in a pan and heating it, 10 to 20 parts by weight of the parsnip powder and 20 to 30 parts by weight of the apple or pear powder are continuously added to 60 parts by weight of the water-soaked rice to make 1 Heating the tea; Adding 200 to 300 parts by weight of the pine leaf hot water extract to 100 parts by weight of the first heated mixture and performing secondary heating; It provides a method for producing parsnip porridge and porridge produced thereby, comprising:

Steps to prepare soaked rice (S110)

Depending on the type of rice, it is preferable to use Japonica type rice, which has strong sticky characteristics, and white rice is preferable depending on the degree of milling. At this time, in one embodiment of the present invention, the type of rice is not particularly limited.

First, remove impurities from the prepared rice and then wash it. Washed rice is soaked for 2 hours to allow the rice tissue to absorb moisture. This is to convert the water solubility contained in the rice tissue into an active state, eliminating tissue unevenness that may occur during the cooking process, and shortening the cooking time.

The preferred time to soak rice is about 2 hours, which is the time when moisture diffuses into the rice tissue and the rice tissue reaches a swollen state.

Step of preparing pine leaf hot water extract (S120)

This is the step of preparing pine leaf thermal water extract by adding pine leaves to water and heating it. Through this hot water extraction step, the active ingredients contained in pine leaves are released into the hot water, and by making porridge using this extraction water, the unique flavor of pine leaves is transferred to the porridge.

As mentioned earlier, pine leaves have excellent functional effects on circulatory diseases, so this hot water extraction process increases their use as a functional porridge and plays a role in supplementing and enhancing the efficacy of parsnip.

First, pine leaves are prepared. Pine leaves are collected from pine trees growing in unpolluted areas, impurities are removed, and then washed in cold water. Although sea pine (海松), which grows near the beach, is known to have superior medicinal efficacy compared to other pine trees, this is not particularly limited in the practice of the present invention.

Add 10 parts by weight of pine leaves to 100 parts by weight of water and heat. When the water boils through the heating process, the temperature reaches approximately 100℃, and the boiling process continues for a certain period of time to proceed with the pine leaf hot water extraction process.

It is desirable to maintain the hot water extraction process for 10 minutes after the water boils. As explained earlier, pine leaves contain 'terpene' components that give the pine tree its unique scent. This is a substance with volatile properties. If the hot water extraction process continues for longer than 10 minutes, all of the 'terpene' components volatilize and have a negative effect. do.

In addition, if the hot water extraction process continues longer than 10 minutes, a large amount of 'tannin', which gives pine trees their characteristic astringent taste, may leak out and adversely affect the taste of the porridge.

If the hot water extraction process is performed for a time shorter than 10 minutes, the pine leaf extraction process is not sufficiently performed, so the effect of using the pine leaf hot water extract is not significant.

The pine leaf hot water extract obtained through the hot water extraction process is cooled at room temperature to complete the preparation of the pine leaf hot water extract. Pine leaf thermal water extract is mixed with soaked rice during the porridge cooking process instead of regular water. Through this, the unique flavor of pine leaf can be felt in the porridge, and it is possible to produce a functionally excellent porridge.

Step of preparing parsnip grinds (S130)

This is the step of preparing ground parsnip by washing the parsnip, removing the center core, cutting it, and grinding it in a blender.

Parsnips can be purchased and used commercially. Peel the skin of purchased parsnips with a knife and wash them with water. Parsnips are cut into pieces about 4 cm to 6 cm in length and about 1 cm to 2 cm in cross section. Since the cut size is the size necessary for smooth grinding operation when put into a blender, it is not particularly limited in the embodiments of the present invention.

When cutting parsnips, it is advisable to remove the central core. The central core is the part that causes a rough texture and may not be emulsified even by the high-temperature cooking process, so it is desirable to remove it.

As mentioned earlier, parsnip is a vegetable that contains a large amount of water, with its own water content reaching about 80%. By pulverizing the cut parsnip with a blender, pulverized parsnip can be obtained in the form of a liquid with a certain viscosity.

The size of parsnip particles in ground parsnip is such that they cannot be identified with the naked eye when they are cooked and finished as porridge. Therefore, for the practice of the present invention, the rotation speed and grinding time of the mixer are not specifically limited, and it is sufficient that the rotation speed and grinding time are sufficient to finely grind parsnip particles.

The obtained parsnip powder is mixed with rice soaked in water and cooked into porridge through a heating process.

Step of preparing crushed apple or pear (S140)

This is the step of preparing crushed apple or pear by washing the apple or pear, removing and cutting the peel and center core, and then grinding it in a blender.

In the practice of the present invention, crushed apple or pear serves to supplement the sugar component contained in parsnip and neutralizes the bitter or astringent taste that may originate from natural parsnip and pine leaves.

Therefore, the pulverized material for adding sugar components to porridge is not limited to pulverized apples or pears, and it is possible to use various pulverized fruits to suit the individual tastes of the porridge user. As a possible example, it is possible to manufacture and use fruits such as bananas, kiwis, old pumpkins, peaches, and strawberries in the form of pulverized products. Hereinafter, examples of crushed apple or pear will be described.

Apples or pears can be purchased and used commercially. Peel the skin of purchased apples or pears with a knife and wash them with water. The core of the apple or pear is removed, and depending on the size of the apple or pear, it is cut into pieces approximately 7 cm to 10 cm in length and approximately 2 cm to 4 cm irregular in cross section. Since the cut size is the size necessary for smooth grinding operation when put into a blender, there is no particular limitation in the practice of the present invention.

It is desirable to remove the core of an apple or pear because it contains seeds and tissue with a rough texture. Even when using other crushed fruits described above, it is desirable to remove the part with a rough texture and use only the part that changes to a soft texture through the heat denaturation process.

Since apples or pears are fruits that themselves contain a large amount of moisture, by grinding cut apples or pears with a blender, pulverized apples or pears can be obtained in the form of a liquid with a certain viscosity.

The obtained crushed apple or pear is mixed with rice soaked in water and cooked into porridge through a heating process.

Mixing and primary heating step (S150)

After putting the water-soaked rice in a pan and heating it, 10 to 20 parts by weight of the parsnip powder and 20 to 30 parts by weight of the apple or pear powder are continuously added to 60 parts by weight of the water-soaked rice to make 1 Heat gradually.

In an embodiment of the present invention, the heating step is divided into two steps: a first heating step in which water-soaked rice, parsnip pulverization, apple or pear pulverization is added to a pan, mixed, and heated, and a first heating step in which water-soaked rice, parsnip pulverization, and apple or pear pulverization are added to a pan, mixed, and heated. It is divided into a second heating step in which pine leaf hot water extract is added and heated. During the first heating, additional rice flour can be added depending on preference.

To explain the first heating step, first put rice soaked in water in a pan and proceed with the heating process. This is a process of applying heat to rice soaked in water until the color changes from white to transparent. Through this process, the moisture contained in the rice itself soaked in water is evaporated.

Thereafter, 10 to 20 parts by weight of the parsnip powder and 20 to 30 parts by weight of the apple or pear powder are sequentially added to 60 parts by weight of the water-soaked rice and heated primarily. If additional rice flour is included, add 10 to 20 parts by weight of a mixture of rice flour and ground parsnip based on 60 parts by weight of rice.

The mixing weight ratio of water-soaked rice, parsnip powder, apple or pear powder is 60 parts by weight: 10 to 20 parts by weight: 20 to 30 parts by weight. For 60 parts by weight of rice soaked in water, the parsnip powder and apple or pear powder are mixed so that the mixed weight is 40 parts by weight. The pulverized product and the pulverized apple or pear are maintained at 10 to 20 parts by weight: 20 to 30 parts by weight.

As mentioned above, ground parsnip serves as a source of potassium as well as a supply of sugar components, while ground apple or pear serves to supplement the supply of sugar contained in parsnip and also serves as a source of potassium from pine leaves. It has the function of neutralizing bitter or astringent tastes. Adjusting the content of crushed apples or pears plays a role in adjusting the final cooked parsnip porridge to suit your taste.

Since the parsnip powder and apple or pear powder contain a lot of their own moisture, they are successively mixed into the heated soaked rice and heated as a whole. In this state, stir well with a ladle or pan spatula so that the soaked rice, parsnip powder, and apple or pear powder are evenly mixed and heated. The mixture heats evenly and begins to cook, stirring constantly to prevent it from sticking to the bottom of the pan or cooking vessel. The duration of this process is preferably 1 to 2 minutes.

Secondary heating step (S160)

This is a step of adding 200 to 300 parts by weight of the pine leaf hot water extract and performing secondary heating with respect to 100 parts by weight of the first heated mixture.

This is a second heating step by adding the pine leaf hot water extract prepared through step S120 to the first heated mixture, that is, rice, parsnip powder, apple or pear soaked in water.

The weight of the pine leaf hot water extract added is 200 to 300 parts by weight based on 100 parts by weight of the first heated mixture. Depending on the weight of the pine leaf thermal water extract added, the taste of the final cooked porridge is affected.

Pine leaf extract has a unique pine scent, but at the same time, it can cause a somewhat astringent or bitter taste. Therefore, in relation to the weight of the crushed parsnip and crushed apple or pear added in step S150, if a bitter taste or a strong pine flavor is desired, it is possible to add close to 300 parts by weight of pine leaf hot water extract, and If sweet rather than savory taste is desired, it is possible to add close to 200 parts by weight of pine leaf hot water extract.

Add Pine Leaf thermal water extract to the first heated mixture and heat secondly until the porridge boils. When the porridge reaches boiling temperature and bubbles begin to form in the porridge, the intensity of the fire is reduced to further reduce the amount of moisture in the porridge. The process of reducing the amount of moisture lasts in the range of 2 to 4 minutes, and can be changed depending on the amount of moisture in the cooked porridge. Even during the second heating process, cook while continuously stirring the porridge to prevent it from sticking to the bottom of the pan or heating container.

In the process of reducing the amount of moisture, it is possible to add flavor by adding additional ingredients to suit your taste.

Step of topping parsnips (S170)

In one embodiment of the present invention, parsnip chunks cut from cleanly washed parsnips into pieces of about 1 to 3 mm can also be used as a topping on secondary heated parsnip porridge. This step is not absolutely necessary, but you can enhance the sweet flavor of the parsnip porridge by topping it with chunks of parsnip. At this time, the parsnip chunks can be washed cleanly and then blanched in hot water, or they can be used unblanched.

The above detailed description should not be construed as restrictive in any respect and should be considered illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (5)

Preparing soaked rice by washing rice and soaking it in water for 2 hours;
Preparing a pine leaf thermal water extract by adding pine leaves to water and heating;
Washing the parsnips, removing and cutting the central core, and grinding them in a blender to prepare ground parsnips;
Washing apples or pears, removing and cutting the peel and center core, and then grinding them in a blender to prepare crushed apples or pears;
Putting the water-soaked rice in a pan and heating it, then sequentially adding the parsnip powder and the apple or pear powder to the water-soaked rice and performing primary heating; and
Adding 200 to 300 parts by weight of the pine leaf hot water extract to 100 parts by weight of the first heated mixture and performing secondary heating;
Including,
The pine leaf hot water extraction step is,
A method for producing parsnip porridge, comprising adding 10 parts by weight of pine leaves to 100 parts by weight of water, heating, boiling for 10 minutes, extracting hot water, and cooling at room temperature to prepare a hot water extract of pine leaves. According to paragraph 1,
The first heating step is,
A step of heating by adding 10 to 20 parts by weight of the parsnip powder or a mixture of parsnip powder and rice flour and 20 to 30 parts by weight of the apple or pear powder to 60 parts by weight of the rice soaked in water. Characteristic method of producing parsnip porridge. delete According to paragraph 1,
After the secondary heating step,
A method for producing parsnip porridge, further comprising cutting the parsnip into pieces of 1 to 3 mm and topping the parsnip porridge. Porridge containing parsnip produced by the method of claim 1.