KR20210101498A - he manufacturing method of nutritive gruel using date and pine nut - Google Patents

Abstract

The present invention relates to a nutritive porridge using jujube and pine nuts. According to the present invention, a method for manufacturing a nutritive porridge using jujube and pine nuts comprises: a jujube pretreatment step (first step) of removing seeds of jujube and blanching the jujube from which the seeds have been removed in boiling water; a heating step (second step) of mixing water and cinnamon to the pretreated jujube and heating the mixture; a jujube sediment manufacturing step (third step) of filtering the jujube heated in the second step through a sieve to produce jujube sediment; a grinding step (fourth step) of mixing and pulverizing rice and pine nuts soaked in broth prepared by heating jujube and cinnamon in the second step; and a mixing and heating step (fifth step) of mixing and heating the rice mixture pulverized in the fourth step with the jujube sediment prepared in the third step. Accordingly, the nutritive porridge using jujube and pine nuts includes jujube rich in nutrients such as protein and fat, various inorganic elements such as saponins, carotene, glucose, fructose, polysaccharide, organic acids, calcium, iron, phosphorus, and vitamins B and C, and pine nuts which has high calories and contain a vitamin B group and rich iron, and the broth prepared by heating jujube and cinnamon is also used, so that effective ingredients of jujube and cinnamon are sufficiently eluted and the broth is used instead of water when manufacturing the porridge, thereby providing effects of being excellent in nutrition and providing a feeling of satiety enough as one meal.

Description

Nutrient porridge using dates and pine nuts and a manufacturing method thereof

The present invention relates to nutritional porridge using jujubes and pine nuts, after removing the seeds of the jujube, the jujube pre-treatment step (first step) of blanching the jujube from which the seeds have been removed in water, and water and cinnamon in the pre-treated jujube A heating step (second step) of mixing and heating, a jujube sediment manufacturing step (third step) of filtering the jujube heated in the second step through a sieve (third step), and jujube and cinnamon in the second step A grinding step (fourth step) of mixing and pulverizing rice and pine nuts soaked in broth prepared by heating, mixing the rice mixture pulverized in the fourth step with the jujube sediment prepared in the third step and heating and a heating step (fifth step).

It is a generic term for food made with dead grains as the main ingredient, boiled in water, and made into a semi-fluidized bed. According to the method of making porridge, it is divided into several types: Mieum, Eungi, Wonmi porridge, and Amjuk. Mieum is a porridge made from porridge that is thinner than porridge, and rice porridge is porridge made with starch powder. Wonmi porridge is a porridge made by grinding grains coarsely to make porridge, and porridge by boiling grains or chestnuts in rice water. Historically, there are several records of porridge before Goryeo, and various types of porridge appear in the Joseon Dynasty.

Currently, there are more than 40 types of porridge in Korea, and depending on the type of grain or ingredients used, there are porridge, red bean porridge, bean porridge, mung bean porridge, jujube porridge, and pine pine porridge. There are bean sprout porridge and meat porridge. There are milk porridge, chicken porridge, sheep porridge, and abalone porridge for sun porridge mixed with animal food.

Jujube is a broad-leaved tree belonging to the buckthorn family. The place of origin is said to be southern Europe or western Asia, and it is distributed evenly in Hangwa, China, Japan, and southern Europe. Since Korea recommended jujube cultivation in 1188, it is presumed that it was cultivated even before that. Jujube is a fruit tree that has been cultivated in mountainous areas, idle areas, and gardens because it is easy to cultivate suitable for Korea's climatic climate and easy to store the products after harvest. Spherical or oval-shaped fruits ripen in September in red. In addition, it is one of the important fruits in Korea since ancient times and has been cultivated for both medicinal and edible purposes. In oriental medicine, it has been treated as a mysterious herbal medicine or food to prevent aging, and the fruit of jujube has been used empirically as a stimulant, nerve stabilizer, blood purifier, bark laxative, root hay fever, and young leaves for scorpion stab wounds. Dried jujubes are widely used for food, cooking, confectionery, dried fruits, and medicinal purposes. It is raw, and dried fruits (乾果) are used in confectionery and cooking. In oriental medicine, it has a sweet taste and is warm in nature, and it is often used as a herbal medicine because it aids in nutrition and eases the stomach.

Pine is an evergreen tree belonging to the Pineaceae family, and refers to the fruits of Korean pine or Korean five-leaf pine. The leaves are similar to pine needles, but a little greener and thicker. Pine nuts with a reputation for medicinal use are called Haesongja (海松子), also called oyeoppine (五葉松), pine pine (松子), and white porcelain (柏子). These pine trees are native to all over Korea, China, Siberia, the Kanto region of Japan, and the alpine regions of the central region. Pine nuts are not only high in calories, but also rich in B vitamins, and contain more iron than walnuts or peanuts, so it is effective for anemia. Pine nuts have a high content of unsaturated fatty acids and have excellent amino acid composition. It was used for pine nuts and jatbaksan, and in Korea, pine nut porridge has been known as a boshin food.

There is a need to develop nutritional porridge that can restore vitality using jujubes and pine nuts with these effects, supplement the nutrition of test takers, and relieve mental and physical fatigue and tensions of modern people.

The present invention was invented to solve the above problems, and its purpose is not only to be able to eat quickly as a busy breakfast for test takers and office workers, but also to supplement the nutrition of test takers and to eat without burden on the elderly and patients. , the elderly and patients recover their vigor and relieve the fatigue of mind and body and the tension of modern people.

In addition, it contains effective nutrients of jujube and pine nuts, and is excellent in nutrition by using the broth made from jujube and cinnamon, and it is intended to give a feeling of satiety enough for one meal.

After removing the seeds of the nutritious jujube using jujube and pine nuts according to the present invention in order to achieve the above object, a jujube pre-treatment step (first step) of blanching the jujube from which the seeds have been removed in water, and the pre-treated jujube A heating step (second step) of heating by mixing water and cinnamon with a mixture of water and cinnamon, and a jujube sediment manufacturing step (third step) of manufacturing jujube sediment by filtering the dates heated in the second step through a sieve, and the second step A grinding step (4th step) of mixing and pulverizing rice and pine nuts soaked in broth prepared by heating jujube and cinnamon in the step, and the rice mixture pulverized in the 4th step to the jujube sediment prepared in the 3rd step It is characterized in that it consists of a mixing and heating step (fifth step) of mixing and heating.

In addition, in the heating step of the second step, 500 to 1000 parts by weight of water and 2 to 10 parts by weight of cinnamon are mixed with 100 parts by weight of the pretreated jujube and heated at 80 to 120° C. for 30 to 60 minutes, and then 50 to 70 It is characterized in that it is further heated at ℃ for 10 to 30 minutes.

In addition, the grinding step of the fourth step is a 30-100 mesh (mesh) by mixing 20-50 parts by weight of rice soaked in 100 parts by weight of the broth prepared by heating the jujube and cinnamon in the second step, and 10-30 parts by weight of pine nuts ), characterized in that it is pulverized.

In addition, in the mixing and heating step of the fifth step, 100 to 200 parts by weight of the rice mixture pulverized in the fourth step is mixed with 100 parts by weight of the jujube sediment prepared in the third step, and 20 to 60 minutes at 60 to 80 ℃ It is characterized by heating while.

Nutrient porridge using jujube and pine nuts prepared by the above method is rich in nutrients such as protein and fat, various inorganic elements such as saponin, carotene, glucose, fructose, polysaccharide, organic acid, calcium, iron, phosphorus, and vitamins B and C. Active ingredients of jujube and cinnamon by using a broth prepared by heating dates and cinnamon, as well as a mixture of jujube and pine nuts, which are not only high in calories, but also contain vitamin B group and rich iron. Since this is sufficiently eluted, the broth is used instead of water when preparing porridge, so it is excellent in nutrition and has the effect of giving a feeling of satiety enough for one meal.

In addition, it is manufactured so that it can be eaten quickly as a busy breakfast for test takers and office workers, as well as for the elderly and patients without burden, to supplement the nutrition of the test takers, and to restore vitality to the elderly and patients, and to relieve the fatigue of the mind and body and the problems of modern people. It can relieve tension.

1 is a step flow diagram schematically illustrating a method for manufacturing nutritious porridge using jujube and pine nuts according to the present invention.

Hereinafter, the manufacturing method of the present invention will be described in detail based on the accompanying drawings.

1 is a step flow diagram schematically illustrating a method for manufacturing nutritious porridge using jujube and pine nuts according to the present invention.

1. Jujube pre-treatment step (1st step)

The jujube pre-treatment step is a step of blanching in boiling water after removing the seeds of the jujube.

After removing the seeds of the jujube, the jujubes from which the seeds have been removed are blanched in boiling water.

The jujube refers to the dried fruit of the jujube tree, and is rich in nutrients such as protein and fat, various inorganic elements such as saponins, carotene, glucose, fructose, polysaccharide, organic acids, calcium, iron, phosphorus, and vitamins B and C. Insomnia, cold hands and feet, nerve relief, digestion indigestion, appetite enhancement, liver function activation, cold prevention, diuresis promotion, liver detoxification effect, anti-aging and anti-cancer effect, gastrointestinal disease, anemia, insomnia, nourishment, etc. It is effective, and in oriental medicine, it is often used as a herbal medicine because it has a sweet taste and warm properties, helps nutrition and eases the stomach.

Here, after removing the seeds of the jujube, blanching the jujube from which the seeds have been removed in water is to remove impurities on the outer surface of the jujube from which the seeds have been removed.

2. Heating step (2nd step)

The heating step is a step of heating the pre-treated jujube in the first step by mixing water and cinnamon,

It is to heat the pre-treated jujube in the first step by mixing water and cinnamon.

More specifically, 500 to 1000 parts by weight of water and 2 to 10 parts by weight of cinnamon are mixed with 100 parts by weight of the jujube pretreated in the first step and heated at 80 to 120° C. for 30 to 60 minutes, and then at 50 to 70° C. It will be heated for another 10 to 30 minutes.

The cinnamon refers to thin branches dried without peeling or peeling the skins of the roots, stems, and branches of cassia trees, and contains a large amount of carbohydrates, phosphorus and iron, and vitamin B. It contains mixed acid and essential oil, so it has a unique flavor, and is effective as an edible enhancer, digestive and circulatory diseases including colds, acute fever, and geriatric diseases.

Here, mixing 500 to 1000 parts by weight of water and 2 to 10 parts by weight of cinnamon to 100 parts by weight of the jujube pretreated in the first step is sufficient to cook the jujube pretreated in the first step and at the same time ensure that the effective component of the cinnamon is sufficient. in order to be eluted.

In addition, 500 to 1000 parts by weight of water and 2 to 10 parts by weight of cinnamon are mixed with 100 parts by weight of the jujube pretreated in the first step, heated at 80 to 120° C. for 30 to 60 minutes, and then 10 to 50 to 70° C. Heating for an additional 30 minutes is a heating temperature so that the effective ingredients of the jujube and cinnamon pretreated in the first step are not destroyed, and the jujubes pretreated in the first step are sufficiently ripe, and the effective ingredients of the cinnamon are sufficiently eluted. The heating time was derived through repeated cooking experiments.

3. Jujube sediment manufacturing stage (3rd stage)

The jujube sediment manufacturing step is a step of filtering the jujube heated in the second step through a sieve,

The jujube heated in the second step is filtered through a sieve to remove the skin and to prepare jujube sediment.

Here, the jujube heated in the second step is filtered through a sieve to remove the skin and to prepare jujube sediment, the skin is naturally removed by filtering the jujube heated in the second step through a sieve, and at the same time only soft jujube sediment remains. This is because it is easy to make porridge.

If, in the second step, the heated jujube is filtered through a sieve and the skin is not removed, the chewiness is lowered, thereby giving the consumer a sense of rejection.

4. Grinding step (4th step)

The grinding step is a step of mixing and pulverizing the rice and pine nuts soaked in the broth prepared in the second step,

In the second step, rice and pine nuts soaked in broth prepared by heating jujube and cinnamon are mixed and pulverized.

More specifically, in the second step, 20-50 parts by weight of rice soaked in 100 parts by weight of broth prepared by heating jujube and cinnamon and 10-30 parts by weight of pine nuts are mixed and ground into 30-100 mesh. .

The pine nuts are not only high in calories, but also rich in vitamin B group and iron, have the effect of nourishing and tonic, skin elasticity, and blood pressure lowering.

Here, in the second step, 20-50 parts by weight of rice soaked in 100 parts by weight of the broth prepared by heating the jujube and cinnamon and 10-30 parts by weight of pine nuts are mixed in the second step by heating the jujube and cinnamon. The effective ingredients of jujube and cinnamon are sufficiently eluted in the broth, so if you use the broth instead of water when making porridge, it will be more effective in terms of nutrition. This is because it is possible to produce enough calories in one meal by mixing pine nuts that give a feeling of fullness and richness at the same time.

And, in the second step, 20-50 parts by weight of rice soaked in 100 parts by weight of broth prepared by heating jujube and cinnamon in the second step, and 10-30 parts by weight of pine nuts are mixed and crushed into 30-100 mesh. This is to allow office workers to eat quickly as a busy breakfast, and to allow the elderly and patients to eat without burden.

And at this time, 20-50 parts by weight of rice soaked in 100 parts by weight of broth prepared by heating jujube and cinnamon in the second step and 10-30 parts by weight of pine nuts are mixed and ground into 30-100 mesh rice mixture It is said

5. Mixing and heating step (5th step)

The mixing and heating step is a step of mixing and heating the rice mixture pulverized in the fourth step with the jujube sediment prepared in the third step,

The mixing and heating step is to mix and heat the rice mixture pulverized in the fourth step with the jujube sediment prepared in the third step.

More specifically, 100 to 200 parts by weight of the rice mixture ground in the fourth step is mixed with 100 parts by weight of the jujube sediment prepared in the third step and heated at 60 to 80° C. for 20 to 60 minutes.

Here, mixing 100 to 200 parts by weight of the rice mixture pulverized in the fourth step to 100 parts by weight of the jujube sediment prepared in the third step is a soft jujube sediment, effective ingredients of jujube and cinnamon are sufficiently eluted. It is a mixing ratio to make it more excellent in nutrition and give a feeling of fullness in one meal by mixing rice rich in broth and carbohydrates, and pine nuts that are rich in vitamin B group and iron and give a feeling of satiety at the same time.

In addition, 100 to 200 parts by weight of the rice mixture ground in the fourth step is mixed with 100 parts by weight of the jujube sediment prepared in the third step and heated at 60 to 80° C. for 20 to 60 minutes is prepared in the third step This is to ensure that the jujube sediment and the rice mixture pulverized in the fourth step are more smoothly mixed, and at the same time, the rice and pine nuts in the rice mixture pulverized in the fourth step are sufficiently cooked.

If 100-200 parts by weight of the rice mixture ground in the fourth step is mixed with 100 parts by weight of the jujube sediment prepared in the third step and heated at 60° C. for less than 20 minutes, the prepared in the third step Jujube sediment and the rice mixture pulverized in the fourth step may not be mixed smoothly, and the rice and pine nuts in the rice mixture pulverized in the fourth step may not be sufficiently cooked, and may be heated at 80° C. for more than 60 minutes. In this case, the rice and pine nuts in the rice mixture pulverized in the fourth step may be overcooked or burnt.

And at this time, 100 to 200 parts by weight of the rice mixture pulverized in the fourth step was mixed with 100 parts by weight of the jujube sediment prepared in the third step and heated at 60 to 80° C. for 20 to 60 minutes using jujube and pine nuts. It's called nutrition.

Nutrient porridge using jujube and pine nuts prepared by the above method is rich in nutrients such as protein and fat, various inorganic elements such as saponin, carotene, glucose, fructose, polysaccharide, organic acid, calcium, iron, phosphorus, and vitamins B and C. Active ingredients of jujube and cinnamon by using a broth prepared by heating dates and cinnamon, as well as a mixture of jujube and pine nuts, which are not only high in calories, but also contain vitamin B group and rich iron. Since this is sufficiently eluted, the broth is used instead of water when preparing porridge, so it is excellent in nutrition and can give a feeling of satiety enough for one meal.

Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only for specifically illustrating the present invention, and do not limit the scope of the present invention.

That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example: Nutritional porridge using dates and pine nuts prepared according to the present invention

1) Blanch 400g of jujube in boiling water after removing the seeds.

2) In 3000g of water, put the blanched jujube and 20g of cinnamon, and heat at 100℃ for 40 minutes and at 60℃ for 20 minutes.

3) Filter the heated jujubes through a sieve to remove the skin and make jujube paste.

4) Prepare a rice mixture by grinding 300 g of rice soaked in water and 150 g of pine nuts in 1000 g of broth prepared by heating jujube and cinnamon in 2) into 50 mesh in a blender.

5) It is prepared by mixing 1300 g of jujube sediment prepared in 3) with the rice mixture ground in 4) and heating it at 70° C. for 30 minutes.

Comparative Example 1: Porridge prepared using only jujube sediment without using broth using jujube and cinnamon

1) Blanch 400g of jujube in boiling water after removing the seeds.

]2) Put the blanched jujubes in the water in 3000g of water and heat at 100°C for 40 minutes and at 60°C for 20 minutes.

3) Filter the heated jujubes through a sieve to remove the skin and make jujube paste.

4) Prepare a rice mixture by grinding 300 g of rice and 150 g of pine nuts soaked in 1000 g of water in 2) into 50 mesh in a blender.

5) It is prepared by mixing 1300 g of jujube sediment prepared in 3) with the rice mixture ground in 4) and heating it at 70° C. for 30 minutes.

Comparative Example 2: Porridge using jujube powder

It is prepared by mixing 1000 g of jujube powder with 300 g of rice soaked in water and 1000 g of water and heating it at 70° C. for 30 minutes.

Experiment 1: Sensory Test

Nutrient porridge using dates and pine nuts prepared according to the present invention (Example), porridge prepared using only jujube sediment without using broth using dates and cinnamon (Comparative Example 1), and porridge using jujube powder (Comparative Example) 2) was divided into taste, scent, color, and overall preference by sensory test agents (30 people (15 men, 15 women) with more than 2 years of sensory test experience) for a sensory test (5-point measurement method: 1: Very bad) , 2: bad, 3: average, 4: good, 5: very good). The results are shown in Table 1.

taste incense color overall sign Example 5 5 5 5 Comparative Example 1 4 3 4 4 Comparative Example 2 3 4 2 3

As can be seen from Table 1 above, the Example shows a higher score than Comparative Examples 1 and 2 in all items.

The fact that Examples show higher scores than Comparative Examples 1 and 2 in all items is that there is no objection when ingested as it is prepared using jujube sediment prepared by heating jujube and pine nuts according to the present invention, and jujube This is because the taste and aroma are excellent by using the broth made with cinnamon and cinnamon.

Claims (4)

After removing the seeds of the jujube, a jujube pre-treatment step (first step) of blanching the jujube from which the seeds have been removed in water;
500 to 1000 parts by weight of water and 2 to 10 parts by weight of cinnamon are mixed with 100 parts by weight of the pre-treated jujube and heated at 80 to 120° C. for 30 to 60 minutes, and then heated at 50 to 70° C. for 10 to 30 minutes. step (second step);
a jujube sediment manufacturing step (third step) of filtering the jujube heated in the second step through a sieve to produce jujube sediment;
A grinding step of mixing and pulverizing rice and pine nuts soaked in the broth prepared by heating the jujube and cinnamon in the second step (step 4);
Nutritional porridge manufacturing method using jujube and pine nuts, characterized in that it consists of a mixing and heating step (5th step) of mixing and heating the rice mixture pulverized in the 4th step with the jujube sediment prepared in the 3rd step
The method of claim 1,
The grinding step of the fourth step is rice soaked in 100 parts by weight of the broth prepared by heating the jujube and cinnamon in the second step.
A method for producing nutritious porridge using jujube and pine nuts, characterized in that 20-50 parts by weight and 10-30 parts by weight of pine nuts are mixed and ground into 30-100 mesh.
The method of claim 1,
In the mixing and heating step of the fifth step, 100 to 200 parts by weight of the rice mixture pulverized in the fourth step is mixed with 100 parts by weight of the jujube sediment prepared in the third step and heated at 60 to 80° C. for 20 to 60 minutes. Nutritional porridge manufacturing method using jujube and pine nuts, characterized in that
Nutritional porridge using jujubes and pine nuts prepared by the method of any one of claims 1, 3, and 4.

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