KR20200129299A - Method for the production of new concept corn fermented porridge using Sang Hwang mushroom. - Google Patents

Abstract

The present invention relates to a method for preparing a novel fermented corn porridge using a phellinus linteus, which comprises the steps of: (a) drying a corn to have 15% or less of a moisture content; (b) peeling an outer skin of the dried corn, and washing the same; (c) washing and preparing a red bean; (d) preparing a fermentation enzyme liquid; (e) preparing a phellinus linteus extract by mixing 10 to 100 g of phellinus linteus powder per 1 kg of drinkable water, and heating the same at 60 to 90°C for 1 to 3 hours; (f) mixing the fermentation enzyme liquid and the phellinus linteus extract in a weight ratio of 5 : 5 to 7 : 3; (g) immersing the corn of the step (b) in the mixed fermentation enzyme liquid to ferment the same for 5 to 20°C for 10 to 48 hours; (h) washing the completely fermented corn; (i) mixing the corn and the read bean in a weight ratio of 90 : 10 to 60 : 40; and (j) inputting the mixed corn and red bean to the phellinus linteus extract of the step (e), and boiling the same at 90 to 100°C for 30 minutes to 2 hours to be commercialized.

Description

Method for the production of new concept corn fermented porridge using Sang Hwang mushroom.}

The present invention relates to a method for producing a new concept of fermented corn porridge using P.

In general, to make porridge, pour 5 times the amount of water and boil it. When porridge is made with vegetables, animal foods, or nuts, rice soaked in water is ground and the sediment is added, or the sediment is boiled with dried powder. Since the dead ingredients are cooked for a long time and made into a semi-flowing state, it is more digestible than rice.

There are about 40 kinds of porridge dishes in Korea, and various foods are mixed with grain as a basic ingredient. As grains other than rice, there are jukjuk, red bean porridge, bean porridge, cheongtae bean porridge, and green bean porridge. Rice porridge is mixed with vegetables or wild vegetables, and there are various types of rice porridge, such as windbreak porridge, mallow porridge, pumpkin porridge, bean sprout porridge, mountain beef porridge, and yukseon porridge. There are milk porridge, chicken porridge, lamb porridge, soft porridge, abalone porridge, raw oyster porridge, and crucian porridge, and there are also porridge using nuts such as pine nut porridge, walnut porridge, ginkgo porridge, jujube porridge and chestnut porridge.

It has the advantage that it can be used as a single meal as a single food because it contains protein foods, medicinal properties, and fragrant vegetables as the main raw materials of dead grains, starchy root vegetables or fruits. Recently, it has been commercialized as an instant food and is widely sold in supermarkets.

As a prior art for the present invention, there is a method (10-2006-0064963) of manufacturing a germinated grain porridge material with enhanced functionality.

The technical problem to be solved in the present invention is a new concept that softens the rough texture of corn grains produced using corn grains differentiated from porridge produced by grinding various grains, improves the flavor of the porridge, and helps health We want to provide a method of making porridge.

The method for producing a new concept of fermented corn porridge using phylum mushroom of the present invention comprises the steps of: (a) drying the corn to a moisture content of 15% or less; (B) peeling the skin of dried corn and then washing it; (C) preparing by washing red beans; (D) preparing a fermented enzyme solution; (E) preparing a mushroom extract by mixing at a ratio of 10g to 100g of prickly pear mushroom powder per 1 kg of drinking water and heating at a temperature of 60 to 90°C for 1 to 3 hours; (F) mixing the fermented enzyme solution with the extract of P. 5: 5 to 7: 3 by weight; (G) fermenting the corn of (B) in the mixed fermentation enzyme solution at a temperature of 5 to 20°C for 10 to 48 hours; (H) washing the fermented corn; (I) mixing the ratio of corn and red beans in a weight ratio of 90: 10 to 60: 40; (T) Add corn and red beans mixed to the prickly pear mushroom extract in (E), boil for 30 minutes to 2 hours at a temperature of 90 to 100°C, and cook it to commercialize it.

The texture of the corn grain porridge produced by the manufacturing method of the present invention is broken through the fermentation process, so that the texture is soft and sticky, the flavor is improved, and the active ingredient of the mushroom is contained, so that the product quality is improved as a product that is beneficial to health.

Manufacturing process chart

The method for producing a new concept of fermented corn porridge using phylum mushroom of the present invention comprises the steps of: (a) drying the corn to a moisture content of 15% or less; (B) peeling the skin of dried corn and then washing it; (C) preparing by washing red beans; (D) preparing a fermented enzyme solution; (E) preparing a mushroom extract by mixing at a ratio of 10g to 100g of prickly pear mushroom powder per 1 kg of drinking water and heating at a temperature of 60 to 90°C for 1 to 3 hours; (F) mixing the fermented enzyme solution with the extract of P. 5: 5 to 7: 3 by weight; (G) fermenting the corn of (B) in the mixed fermentation enzyme solution at a temperature of 5 to 20°C for 10 to 48 hours; (H) washing the fermented corn; (I) mixing the ratio of corn and red beans in a weight ratio of 90: 10 to 60: 40; (T) Add corn and red beans mixed to the prickly pear mushroom extract in (E), boil for 30 minutes to 2 hours at a temperature of 90 to 100°C, and cook it to commercialize it.

Grains and beans used as subsidiary materials are not limited to the types of red beans applied in the examples, but include all types of grains and beans.

Example

By the method of the present invention, corn and red beans were mixed in a weight ratio of 80:20 to prepare corn grain porridge.

Comparative example

Corn without fermentation and red beans were mixed in a weight ratio of 80:20 to prepare porridge from corn grains.

<Evaluation Table> division incense flavor Texture Overall acceptability Example 4.8 4.9 4.9 4.9 Comparative example 4.1 3.5 3.1 3.4

The porridge of Examples and Comparative Examples was evaluated by having 50 women in their 20s to 60s try it, and the evaluation method was based on 5 points (bad; 1 point, slightly bad: 2 points, average It was evaluated as: 3 points, slightly good: 4 points, good: 5 points).

No sign

Claims (2)

(A) drying corn to a moisture content of 15% or less;
(B) peeling the skin of dried corn and then washing it;
(C) preparing by washing red beans;
(D) preparing a fermented enzyme solution; (E) preparing a mushroom extract by mixing at a ratio of 10g to 100g of prickly pear powder per 1 kg of drinking water and heating at a temperature of 60 to 90°C for 1 to 3 hours;
(F) mixing the fermented enzyme solution with the extract of P. phylum mushroom in a weight ratio of 5:5 to 7:3;
(G) fermenting the corn of (B) in the mixed fermentation enzyme solution for 10 to 48 hours at a temperature of 5 to 20°C;
(H) washing the fermented corn; (I) mixing the ratio of corn and red beans in a weight ratio of 90: 10 to 60: 40;
(T) A new concept of corn using Pseudomonas mushrooms, comprising the step of putting corn and red beans mixed in the Pseudomonas mushroom extract of (E) and boiling for 30 minutes to 2 hours at a temperature of 90 to 100°C. Method of manufacturing fermented porridge.
A product produced by the manufacturing method of claim 1.

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