KR20220081647A - Porridge and its manufacturing method - Google Patents

Abstract

The present invention relates to porridge with enhanced eating convenience and a method for manufacturing the same, and particularly, to a porridge with enhanced taste and texture and enhanced eating convenience and storage, and a method for manufacturing the same, a) Gum soaked in water Grinding beans, black rice, black sesame seeds, green beans, black barley and black glutinous rice; b) Obtaining black porridge by mixing milk, refined sugar, modified starch, refined salt, crushed black beans, crushed black rice, crushed black sesame seeds, crushed green beans, crushed black barley, and crushed black glutinous rice with water and then heat-treated Wow; c) adding godubap to the black porridge and then packaging it.

Description

Porridge and its manufacturing method with enhanced convenience in eating {Porridge and its manufacturing method}

The present invention relates to porridge with enhanced convenience for consumption and a method for manufacturing the same, and more particularly, to porridge with enhanced taste and texture, and enhanced convenience and storage properties, and a method for manufacturing the same.

It is a food made by boiling dead grains for a long time so that the grains become soft. In the early agricultural era, porridge was made by boiling harvested grains, and fish, algae, meat, or wild vegetables were added according to taste. On the other hand, porridge has been widely known as a rice substitute in Korea since ancient times, and because the grains are soft, the texture is soft, there is little irritation, it is easy to swallow, and it is digested well and absorbed quickly.

Since dead grain is the main material, various auxiliary materials are added to make up for the lack of nutrients, and by adding these auxiliary materials, balanced nutrients are supplied and there is no shortage as a meal replacement. Today, porridge with various auxiliary ingredients such as beef porridge, chicken porridge, abalone porridge, maesaengi oyster porridge, pumpkin porridge, and seafood porridge is gaining popularity.

It is being developed as a nutritious food for patients, the elderly, and children who have difficulty digesting porridge. Recently, it has been spotlighted as a simple breakfast substitute for busy modern people and as a diet food for women. Patent literature related to porridge 0001 to 0002 and the like have been proposed.

Patent Document 0001 describes porridge by combining 12 grains and adding additional ingredients to have a soft texture and quick absorption, making it easy for cancer patients to consume, and it is rich in nutrients, so it can provide porridge with sufficient nutrition to normal cells. and to a method for manufacturing the same.

Patent Document 0002 discloses a first step of heating a mixture containing rice raw material, liquefied enzyme and water; a second step of inactivating the liquefied enzyme by heating at a temperature higher than the heating temperature of the first step; a third step of adding a gelling agent; and a fourth step of heating and sterilizing after addition of the gelling agent.

KR 10-2019965 B1 (2019.09.03) KR 10-2019-0139353 A (2019.12.18)

An object of the present invention for solving such conventional problems is to provide a porridge with excellent taste and texture, enhanced eating convenience and storage, and a method for manufacturing the same.

The present invention for achieving the above object,

a) pulverizing black beans, black rice, black sesame seeds, green beans, black barley and black glutinous rice soaked in water;

b) Obtaining black porridge by mixing milk, refined sugar, modified starch, refined salt, crushed black beans, crushed black rice, crushed black sesame seeds, crushed green beans, crushed black barley, and crushed black glutinous rice with water and heat-treating them Wow;

c) adding godubap to the black porridge and then packaging; provides a method for manufacturing porridge with enhanced convenience in eating, comprising:

In particular, in step b), 25-30 parts by weight of milk, 15-20 parts by weight of refined sugar, 1.5-2.0 parts by weight of modified starch, 0.5-1.0 parts by weight of refined salt, 15-20 parts by weight of crushed black beans to 100 parts by weight of water After mixing 10-15 parts by weight of crushed black rice, 10-15 parts by weight of crushed black sesame, 10-15 parts by weight of crushed green beans, 10-15 parts by weight of crushed black barley, and 10-15 parts by weight of crushed black glutinous rice Heat treatment is recommended.

And the heat treatment in step b) is preferably heat treatment at 90° C. for 10 minutes.

In step c), 15 to 20 parts by weight of godubap is preferably added to 100 parts by weight of the black porridge.

In addition, the present invention provides a porridge with enhanced convenience in eating, characterized in that manufactured by the above manufacturing method.

In the porridge manufacturing method with enhanced eating convenience of the present invention, white godubap is placed in black porridge, so it has excellent overall sensibility by the chewy texture of godubap as well as sensibility to taste. It has the effect of enhancing storage.

Hereinafter, a detailed description of the method for preparing porridge with enhanced convenience in eating of the present invention is as follows.

The porridge manufacturing method with enhanced eating convenience of the present invention largely includes a grain grinding step, a porridge manufacturing step, and a godubap input step.

First, the grain grinding step is a step of grinding black beans, black rice, black sesame seeds, green beans, black barley and black glutinous rice soaked in water.

At this time, it is good to soak black beans, black rice, black sesame seeds, yak beans, black barley and black glutinous rice in water for about 60 to 180 minutes.

Black beans contain not only high-quality protein but also nutrients such as lipids, vitamin B1, vitamin B2, and vitamin E. have.

Black rice is rich in protein and fat, vitamins B and D E, calcium, phosphorus, and iron, and contains many amino acids, especially lysine, compared to white rice. It is effective in preventing gray hair and constipation.

Yak beans are much better than black beans and are called rat eyes because they look like rat eyes. It is known that soluble fiber helps prevent diabetes by regulating the rate of glucose absorption because it is effective for weight management because it contains a lot of dietary fiber and gives a feeling of satiety.

Black barley contains more protein, amino acids, zinc, iron, minerals, etc. than normal barley, and in particular, anthocyanins are contained about 4 times compared to black beans or black rice.

Then, black beans, black rice, black sesame seeds, green beans, black barley and black glutinous rice soaked in water are pulverized using a grinder.

Next, in the porridge manufacturing step, milk, refined sugar, modified starch, refined salt, pulverized black beans, pulverized black rice, pulverized black sesame, pulverized green beans, pulverized black barley, pulverized black glutinous rice are mixed and heated This is the stage to obtain black porridge by processing.

At this time, in order to prepare a savory and light porridge, 25-30 parts by weight of milk, 15-20 parts by weight of refined sugar, 1.5-2.0 parts by weight of modified starch, 0.5-1.0 parts by weight of refined salt, 15-20 parts by weight of ground black beans to 100 parts by weight of water A mixture of 10-15 parts by weight of crushed black rice, 10-15 parts by weight of crushed black sesame, 10-15 parts by weight of crushed green beans, 10-15 parts by weight of crushed black barley, 10-15 parts by weight of crushed black glutinous rice It is recommended to heat treatment at 90°C for 10 minutes.

And the godubap input step is a step of adding godubap to the black porridge prepared in the porridge manufacturing step.

By adding godubap to the black porridge, it is possible to prepare black porridge with improved sensibility by adding not only a soft, savory, and light taste but also the chewy texture of godubap.

In particular, it is preferable to add 15 to 20 parts by weight of godubap to 100 parts by weight of the black porridge.

Next, the method for manufacturing porridge with enhanced convenience in eating of the present invention will be described in detail as follows, and the scope of the present invention is not limited to the following examples.

[Example 1]

Black beans, black rice, black sesame seeds, green beans, black barley and black glutinous rice were soaked in water for about 100 minutes and then pulverized using a grinder.

And in a cooking container 100 parts by weight of purified water, 30 parts by weight of milk, 17 parts by weight of refined sugar, 2.0 parts by weight of modified starch, 0.9 parts by weight of refined salt, 20 parts by weight of crushed black beans, 15 parts by weight of crushed black rice, 15 parts by weight of crushed black sesame seeds After adding parts, 15 parts by weight of pulverized green beans, 15 parts by weight of pulverized black barley, and 15 parts by weight of pulverized black glutinous rice, heat treatment was performed at 90° C. for 10 minutes to prepare black porridge.

Next, 20 parts by weight of godubap was added to 100 parts by weight of black porridge, and then packaged in a pouch to prepare black porridge, which is Example 1.

[Comparative Example 1]

Commercially available bean porridge was purchased and selected as Comparative Example 1.

The black porridge of Example 1 and the bean porridge of Comparative Example 1 prepared as described above were subjected to sensory evaluation for taste, texture, and overall acceptability, and the results are shown in Table 1.

And at this time, sensory evaluation was conducted using a 9-point scoring method for taste, texture and overall preference for 20 adult males and 20 adult females (9-Very good, 7-Good, 5-Normal, 3-Poor, 1-Very good). bad) was evaluated.

taste texture full symbol Example 1 9.1 9.7 9.4 Comparative Example 1 7.7 7.2 7.5

As can be seen in Table 1, Example 1 was highly rated as compared to Comparative Example 1 in terms of taste, texture, and overall preference of 9.1 or more, and in particular, texture was rated very highly as 9.7.

Claims (5)

a) pulverizing black beans, black rice, black sesame seeds, green beans, black barley and black glutinous rice soaked in water;
b) Obtaining black porridge by mixing milk, refined sugar, modified starch, refined salt, crushed black beans, crushed black rice, crushed black sesame seeds, crushed green beans, crushed black barley, and crushed black glutinous rice with water and then heat-treated Wow;
c) adding godubap to the black porridge, and then packaging the porridge.
According to claim 1,
In step b), 25-30 parts by weight of milk, 15-20 parts by weight of refined sugar, 1.5-2.0 parts by weight of modified starch, 0.5-1.0 parts by weight of refined salt, 15-20 parts by weight of ground black beans, pulverized to 100 parts by weight of water After mixing 10-15 parts by weight of ground black rice, 10-15 parts by weight of crushed black sesame, 10-15 parts by weight of crushed green beans, 10-15 parts by weight of crushed black barley, and 10-15 parts by weight of crushed black glutinous rice, heat treatment A method for producing porridge with enhanced convenience in eating, characterized in that
3. The method of claim 2,
The heat treatment of step b) is a method for producing porridge with enhanced convenience in eating, characterized in that heat treatment at 90 ° C. for 10 minutes.
According to claim 1,
Step c) is a porridge manufacturing method with enhanced convenience in eating, characterized in that 15 to 20 parts by weight of godubap is added to 100 parts by weight of the black porridge.
[Claim 5] Convenience of eating porridge, characterized in that manufactured by any one of the manufacturing methods of claim 1 or 4.