KR20200129301A - Method for the production of new concept corn fermented porridge using Pine mushroom. - Google Patents

Abstract

The present invention relates to a manufacturing method of a novel fermented corn porridge using Tricholoma matsutake, comprising the steps of: (A) drying corn to less than 15% moisture content; (B) peeling and washing dried corn skin; (C) preparing red beans by washing the same; (D) preparing a fermented enzyme solution; (E) preparing a Tricholoma matsutake extract by mixing 10 to 70 g of Tricholoma matsutake powder per 1 kg of drinking water and heating the same at a temperature of 60 to 90°C for 1 to 3 hours; (F) mixing the fermented enzyme solution with the Tricholoma matsutake extract in a weight ratio of 5 : 5 to 7 : 3; (G) fermenting the corn of (B) in the mixed fermented enzyme solution for 10 to 48 hours at the temperature of 5 to 20°C; (H) washing the fermented corn; (I) mixing corn and red beans in a weight ratio of 90 : 10 to 60 : 40; and (T) adding the corn and the red beans mixed to the Tricholoma matsutake extract of (E), and boiling the same for 30 minutes to 2 hours at 90 to 100°C to be commercialized.

Description

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

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

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 matsutake 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 pine mushroom extract by mixing in a ratio of 10g to 70g of pine 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 pine mushroom extract in a weight ratio of 5:5 to 7:3; (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 pine mushroom extract of (E), boil it for 30 minutes to 2 hours at 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 matsutake 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 pine mushroom extract by mixing in a ratio of 10g to 70g of pine 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 pine mushroom extract in a weight ratio of 5:5 to 7:3; (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 pine mushroom extract of (E), boil it for 30 minutes to 2 hours at 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.

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).

<Evaluation Table> division incense flavor Texture Overall acceptability Example 4.9 4.9 4.8 4.8 Comparative example 4.0 3.4 3.2 3.5

Referring to Table 1, it can be seen that the flavor, texture, and overall preference of the Example were significantly improved than that of the Comparative Example.

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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 pine mushroom extract by mixing in a ratio of 10g to 70g of pine 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 pine mushroom extract 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) Add corn and red beans mixed to the pine mushroom extract of (E), boil it for 30 minutes to 2 hours at 90 to 100°C, and cook it to commercialize it. A method for producing a new concept of fermented corn porridge using matsutake, characterized in that it comprises a step.
A product produced by the manufacturing method of paragraph 1.

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