KR20230139942A - Porridge manufacturing method using high-protein food - Google Patents

Abstract

The present invention relates to a method of manufacturing porridge using high-protein food, comprising the steps of immersing meat in a soaking liquid composed of barley hot water extract and carbonated water, then taking out the soaked meat and removing moisture; A second step of applying oil to the surface of the meat from which the moisture has been removed and performing primary aging at a refrigerated temperature; A third step of chopping the first aged meat; A fourth step of secondary aging at refrigerated temperature by mixing the chopped meat with an aging powder composed of starch and rice bran powder; A fifth step of boiling the secondary aged meat in water at 90 to 95°C for 5 to 10 minutes and then cooling to 15 to 20°C; A sixth step of mixing kelp broth with rice, aronia powder, auxiliary ingredients, and the cooled meat and then heating to form a porridge composition; A seventh step of mixing the bamboo composition into a retort container and sterilizing it.

Description

Porridge manufacturing method using high-protein food}

The present invention relates to a method of manufacturing porridge using high-protein foods, and more specifically, to a method of manufacturing porridge using high-protein foods manufactured and processed by adjusting the physical properties, shapes, and ingredients to assist elderly people's intake, nutritional supplementation, digestion and absorption, etc. It's about.

The rapid decline in the birth rate, the continued increase in life expectancy, and the inclusion of a high proportion of the baby boom generation into the elderly population are rapidly aging our country. So far, our government has made many efforts to respond to rapid aging, such as establishing measures for low birth rate and aging population and introducing a long-term care insurance system, but the reality is that it has not prepared a response plan regarding food for the elderly.

In order to use aging as a market opportunity, the industry is opening a new market centered on elderly consumers under the names of silver industry and senior-friendly industry, but the concept of senior-friendly food has not even been established, so it is far from revitalizing the market. At the same time, the decline in the intake function of elderly consumers is leading to problems such as worsening nutrition and health status and lower quality of life, and it is expected that senior-friendly foods will play an important role in preventing and resolving these problems, so there is a need to revitalize the senior-friendly food market. This is a situation that is gradually being emphasized (2017, Current status and revitalization plan of the senior-friendly food market).

In particular, for elderly people, it is important to consume high-protein foods.

Public patent 10-2017-0022402

In order to solve the above-mentioned problems, a method of manufacturing porridge using high-protein foods such as meat, egg whites, and chicken breast is provided to make it easier for elderly people to consume.

In order to achieve the above-described object, the method of manufacturing porridge using high-protein food according to the present invention includes the first step of immersing meat in a immersion liquid composed of barley hot water extract and carbonated water, then taking out the immersed meat and removing moisture. ; A second step of applying oil to the surface of the meat from which the moisture has been removed and performing primary aging at a refrigerated temperature; A third step of chopping the first aged meat; A fourth step of secondary aging at refrigerated temperature by mixing the chopped meat with an aging powder composed of starch and rice bran powder; A fifth step of boiling the secondary aged meat in water at 90 to 95°C for 5 to 10 minutes and then cooling to 15 to 20°C; A sixth step of mixing kelp broth with rice, aronia powder, auxiliary ingredients, and the cooled meat and then heating to form a porridge composition; A seventh step of mixing the bamboo composition into a retort container and sterilizing it.

In the first step, the immersion liquid is characterized in that it consists of 30 to 40 parts by weight of the barley hot water extract and 80 to 90 parts by weight of the carbonated water, based on 100 parts by weight of the meat.

In the fourth step, the aging powder is mixed with 10 to 15 parts by weight of the starch and 10 to 15 parts by weight of the rice bran powder with respect to 100 parts by weight of the chopped meat, and incubated at 2 to 5° C. for 180 to 210 minutes. It is characterized by ripening.

The aronia powder is characterized by mixing 0.1 parts by weight of aronia freeze-dried powder with 100 parts by weight of water and then freeze-drying the extracted extract at 80 to 100°C for 4 hours.

The sixth step is characterized by mixing 0.5 parts by weight of the aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary ingredients, and 35 parts by weight of the meat based on 34 parts by weight of the kelp broth.

The method for producing porridge using high-protein food according to the present invention has the following effects.

By pre-treating meat by immersing it in carbonated water, the texture of the meat is softened so that elderly people can easily consume it, and the unique smell of meat can be removed.

In addition, by composing barley hot water extract together with carbonated water as a steeping liquid, the astringent taste caused by carbonated water can be removed and the flavor can be improved by providing a savory taste along with the nutritional components of barley.

In addition, through two maturation processes using oil and maturation powder, a double layer is formed on the surface of the meat, thereby minimizing loss of meat juice and maintaining the unique taste and flavor of the meat even after retort sterilization.

In addition, it is expected that the taste and quality of porridge can be further improved through meat with excellent flavor and texture.

Figure 1 is a flow chart showing the method of manufacturing porridge using the high-protein food of the present invention.

Hereinafter, a preferred embodiment of the porridge manufacturing method using high-protein food according to the present invention will be described in detail with reference to the accompanying drawings. In this specification, refrigeration temperature may refer to the temperature conditions of a typical refrigerator. Specifically, the refrigeration temperature may be 0 to 5°C.

The present invention's method of manufacturing porridge using high-protein food includes the first step of immersing meat in a immersion liquid composed of barley hot water extract and carbonated water, then taking out the immersed meat and removing moisture, and applying oil to the surface of the meat from which the moisture has been removed. A second step of first aging at a refrigerated temperature, a third step of cutting the firstly aged meat, and a second step of mixing the chopped meat with a maturation powder composed of starch and rice bran powder to perform secondary aging at a refrigerated temperature. Step 4, boil the secondary aged meat in water at 90 to 95°C for 5 to 10 minutes, then cool to 15 to 20°C. Step 5, add rice, aronia powder, auxiliary ingredients and the cooling to kelp broth. It consists of a sixth step of mixing the cooked meat and heating to form a porridge composition, and a seventh step of mixing the porridge composition into a retort container and sterilizing it.

In other words, the present invention can provide meat in a soft form while maintaining its unique taste and texture even after sterilization through pretreatment and two aging processes for meat, which is a high-protein food. In addition, by improving the flavor by removing the unique smell of meat, the overall taste of the porridge including it and the drinker's preference can be further improved.

Referring to FIG. 1, S10 is a pretreatment process for meat, which involves immersing meat in a soaking liquid composed of barley hot water extract and carbonated water, then taking out the immersed meat and removing moisture. The meat may refer to various meats such as beef, pork, and chicken, but it is preferable to use beef and chicken. The meat may be one with non-edible parts removed, and depending on the embodiment, the meat may be one with fat parts that are difficult for elderly people to digest.

In S10, the immersion liquid may be prepared by mixing the barley hot water extract and the carbonated water, and then the prepared meat may be immersed. In other words, the present invention can soften the meat quality of the meat and remove the unique odor and unpleasant odor of the meat by pre-treating the meat with barley hot water extract and carbonated water. In particular, the present invention can add the unique savory taste of the barley hot water extract and the nutritional components of barley by mixing and immersing the barley hot water extract with carbonated water, and reduce the astringent taste and bitter taste caused by carbonated water, making it soft to chew. It is possible to provide meat with a rich flavor.

The carbonated water may mean water that naturally contains carbon dioxide or water in which carbon dioxide is added to drinking water. The bubbles contained in carbonated water can shorten the time to remove blood from meat, remove the unpleasant smell of meat, and soften the texture of meat.

The barley hot water extract may be extracted by boiling barley in water. In one embodiment of the present invention, the barley hot water extract may be formed by adding 10 to 20 parts by weight of barley to 200 parts by weight of water and boiling for 15 to 30 minutes. Barley hot water extract contains various nutrients found in barley, such as beta-glucan, calcium, phosphorus, zinc, folic acid, and vitamin B2. In addition, barley hot water extract has been reported to have the effect of removing a significant portion of carcinogens, harmful heavy metals, or pathogenic microorganisms contained in ordinary water. In other words, the present invention can simultaneously remove the spicy smell of meat and the astringent taste of carbonated water through barley hot water extract, which has barley's unique nutritional components and unique savory taste, aroma, and umami.

In one embodiment of the present invention, in S10, the immersion liquid is configured to submerge the meat to be immersed, and the immersion liquid may be prepared at 110 to 130 parts by weight for 100 parts by weight of the meat. If the immersion liquid consists of less than 110 parts by weight based on 100 parts by weight of the meat, the meat is not sufficiently immersed in the immersion liquid, and thus the pretreatment efficiency of the meat may be lowered. In addition, if the immersion liquid exceeds 130 parts by weight based on 100 parts by weight of meat, process efficiency may be reduced due to an increase in the preparation time and processing time of the immersion liquid.

Specifically, in one embodiment of the present invention, in S10, the immersion liquid may be composed of 30 to 40 parts by weight of the barley hot water extract and 80 to 90 parts by weight of the carbonated water, based on 100 parts by weight of the meat.

When the barley hot water extract is comprised of less than 30 parts by weight per 100 parts by weight of the meat, the addition amount is relatively small, making it difficult to impart the unique savory taste of the barley hot water extract, and the astringent taste of the carbonated water is effectively removed. It may not work. In addition, when the barley hot water extract is comprised in excess of 40 parts by weight relative to 100 parts by weight of the meat, the proportion of carbonated water is relatively reduced and the meat quality is not sufficiently improved through carbonated water, making it difficult to achieve meat with a soft texture. It can be difficult.

In addition, when less than 80 parts by weight of carbonated water is used per 100 parts by weight of meat, the meat quality may not be smoothly improved to the desired degree. In addition, when the amount of carbonated water exceeds 90 parts by weight per 100 parts by weight of meat, the proportion of barley hot water extract is relatively reduced and the astringent taste of carbonated water becomes stronger, making it difficult to increase the preference of elderly people who are sensitive to taste.

In one embodiment of the present invention, the meat may be immersed in the immersion liquid for 30 to 50 minutes. When the meat is immersed in the immersion liquid for less than 30 minutes, the immersion liquid does not sufficiently penetrate into the meat, so the immersion liquid has the effect of removing the unpleasant smell and astringent taste of the meat and pre-treats the meat to have soft meat quality. Effectiveness may be reduced. Additionally, when the meat is immersed in the immersion liquid for more than 50 minutes, the meat juice may escape and the original taste of the meat may be reduced.

In addition, depending on the embodiment, the immersion process may be performed while the immersion liquid and the meat immersed in the immersion liquid are sealed and refrigerated during the time the meat is immersed in the immersion liquid. This may be to prevent the creation/infiltration of bacteria or viruses, such as pathogenic microorganisms, into the meat immersed in the immersion liquid and the immersion liquid due to the temperature difference between the immersion liquid and the outside.

Then, the meat immersed in the immersion liquid in S10 can be taken out from the immersion liquid and moisture can be removed from the surface of the meat. Removing moisture from meat can be done using conventional methods. For example, the meat can be placed on a drying rack to remove moisture, or the surface of the meat can be wiped dry using a towel, paper, or tissue paper.

Referring to FIG. 1, S20 is the primary aging process of meat, and may involve applying oil to the surface of the meat from which moisture has been removed in S10 and performing primary aging at a refrigerated temperature. That is, by removing the smell of the meat in S10 and coating the surface of the meat with soft preprocessed meat with oil, the loss of meat juice contained in the meat can be reduced in the processing process described later. Additionally, the oil coated on the surface can make the texture of the meat softer and add the oil's unique flavor to the meat. In addition, the present invention can ensure that starch and rice bran powder adhere well to the surface of meat during secondary aging, which will be described later, by coating the surface with oil during primary aging.

Specifically, the oil refers to edible oil, and any oil commonly used for aging meat can be used. In one embodiment, the oil may be olive oil, grape seed oil, canola oil, corn oil, soybean oil, or avocado oil, but is not limited thereto. The oil may be used in an amount that can be evenly applied to the surface of the meat. Meat coated with oil may be first aged at refrigerated temperature in an airtight state wrapped in wrap, etc.

In one embodiment of the present invention, the time for aging the oiled meat may be 2 to 3 hours. If the first aging time is less than 2 hours, the oil may not be sufficiently coated on the surface of the meat due to insufficient aging. Additionally, if the first aging time exceeds 3 hours, the overall process time may increase and the manufacturing yield may decrease.

Referring to FIG. 1, S30 is a meat cutting process, which may involve chopping the primary aged meat. In other words, the primary aged meat can be cut into unit sizes that can be easily consumed and digested by elderly people who consume porridge. Additionally, S30 may be performed to expand the contact area between the aging powder and the meat in the secondary aging process described later. The primary aged meat is coated with oil on the surface, so that the meat's unique flavor and texture can be maintained at a certain level. Specifically, cutting the meat in S30 can be done using a normal meat cutting device or a cutting device, and is not particularly limited.

Referring to Figure 1, S40 is a secondary aging process of meat, which may involve mixing the chopped meat with an aging powder composed of starch and rice bran powder and performing secondary aging at a refrigerated temperature. In other words, the S40 is a second aging process by mixing firstly aged and finely chopped meat with aging powder, and the aging process may be used to ensure that the aged powder is evenly and effectively attached to the surface of the meat.

Additionally, the aging powder may be used to form a secondary coating film on the surface of the meat through a heating process described later. This secondary coating film, together with the above-mentioned primary oil film, can play a role in preventing meat juice generated during the heating process from escaping to the outside, thereby maintaining the taste and aroma of the meat. At the same time, the rice bran powder contained in the aged powder can further enhance the flavor of the meat by alleviating the unpleasant odor and odor that may be generated during the heating process due to the blood remaining in the meat.

The starch can be selected from commercially available starches. For example, corn starch, sweet potato starch, or potato starch can be used. The starch may form a film on the surface of the meat as it is hydrolyzed in the meat boiling process described later.

The rice bran powder refers to rice bran powder, and has nutrients contained in rice bran, which can increase the nutritional functionality of porridge. The rice bran powder may be applied along with starch to the surface of the meat to remove odor and unpleasant odor caused by blood remaining in the meat.

The ripening powder is a powder used for secondary ripening and may be a mixture of starch and rice bran powder in an appropriate mixing ratio. In one embodiment of the present invention, 10 to 15 parts by weight of the starch and 10 to 15 parts by weight of the rice bran powder may be mixed with 100 parts by weight of the minced meat.

In one embodiment, when less than 10 parts by weight of starch is used per 100 parts by weight of the shredded meat, a coating film through the starch is not sufficiently formed on the surface of the meat, resulting in loss of meat juice. In addition, when the starch is used in an amount exceeding 15 parts by weight based on 100 parts by weight of the chopped meat, the starch may clump together to form a foreign body feeling, and a process to remove this may be necessary.

In one embodiment, when the rice bran powder is comprised of less than 10 parts by weight based on 100 parts by weight of the minced meat, the efficiency of removing the smell of the minced meat through the rice bran powder may be reduced. In addition, if the rice bran powder exceeds 15 parts by weight per 100 parts by weight of the chopped meat, the fat content contained in the rice bran powder increases, which may cause diarrhea, etc., so it is advisable to use it with starch within the above-mentioned range. It may be composed of ratios.

In one embodiment of the present invention, the secondary aging process may be aging at a refrigerated temperature for 180 to 210 minutes. In one embodiment, if the secondary maturation time is less than 180 minutes, it may be difficult to add the nutrients of the rice bran powder because the maturation powder is not sufficiently absorbed into the chopped meat. Additionally, if the secondary maturation time exceeds 210 minutes, the longer maturation time may increase the overall process time, thereby reducing the manufacturing yield of the product.

Referring to Figure 1, the S50 boils the secondary aged meat in water at 90 to 95°C for 5 to 10 minutes and then cools it to 15 to 20°C, that is, the secondary aged meat is boiled in water at 90 to 95°C. It may be processed by boiling and cooling. When the secondarily aged meat is boiled by applying heat, the surface of the meat is cooked as if it were being blanched, and the oil and maturation powder attached to the surface of the meat form a double film. Accordingly, the meat juice discharged after the meat is cooked is preserved in the meat without loss, thereby maintaining the richness and unique flavor of the meat. At this time, the rice bran powder absorbs/removes the unpleasant odor and unpleasant odor generated while cooking the meat, and the aroma and taste of the boiled meat can be further improved.

In one embodiment, when the secondary aged meat is boiled at a temperature of less than 90°C or boiled for less than 5 minutes, the starch coating film attached to the surface of the meat is not sufficiently formed, thereby effectively maintaining the target flavor and texture of the meat. It may not come true. In addition, when the second-aged meat is boiled at a temperature exceeding 95°C or boiled for more than 10 minutes, the entire meat is completely cooked and does not mix with the other ingredients constituting the porridge composition, so the meat's inherent flavor is present throughout the porridge. It can be difficult to add flavor and aroma.

The meat boiled in S50 may be taken out of the boiled container and cooled at room temperature of about 15 to 20°C.

Referring to Figure 1, the S60 may be to form a porridge composition by mixing kelp broth with rice, aronia powder, auxiliary ingredients, and the cooled meat and then heating it. Specifically, the auxiliary ingredients may be one or more selected from onions, tofu, king oyster mushrooms, black sesame seeds, maitake mushroom fruiting bodies, and salt.

The kelp broth may be placed in a broth container containing purified water and heated. Specifically, the kelp broth may be mixed and heated at a ratio of 2 parts by weight of kelp to 98 parts by weight of purified water. And the kelp broth may be heated at 100°C for 2 to 3 hours and subjected to hot water extraction.

The rice can be washed and used as is, or it can be ground to smaller particles to increase digestibility and ease of processing. Additionally, depending on the embodiment, rice may be added after being cooked to reduce processing time.

Depending on the embodiment, the auxiliary ingredients may be washed and cut into pieces and used as is, or each auxiliary ingredient may be heated to a certain level or used in a fully cooked state.

The aronia powder can be used by concentrating and extracting freeze-dried aronia powder in water and then freeze-drying it. Specifically, 0.1 part by weight of aronia freeze-dried powder may be mixed with 100 parts by weight of water, and then the extracted extract may be freeze-dried at 80 to 100°C. Here, the freeze-drying temperature may be rapid freezing at -80°C.

Here, if the freeze-dried aronia powder is contained in less than 0.1 parts by weight, the effect on the aronia component cannot be seen, and if the freeze-dried aronia powder is contained in more than 0.1 parts by weight, the amount of water is small, so concentration is smooth. It doesn't come true.

In addition, there is a problem in that the active ingredients are not sufficiently extracted when extracted below 80℃, and when extracted above 100℃, the aronia sticks and it is difficult to extract the active ingredients.

The above-mentioned aronia is a biomarker of endurance among the indicators presented in the Ministry of Food and Drug Safety Health Functional Food Functional Evaluation Guide (helping to improve exercise performance), and based on the 'time until exhaustion', exercise performance ability according to aronia intake That is, in order to evaluate the ability to maintain continuous muscle strength, exercise performance (endurance ability) was measured through an exhaustion treadmill exercise method.

6-week-old male ICR mice were acclimatized for a week, then consumed 50 mg/kg and 200 mg/kg of Aronia for 4 weeks, respectively, and exercise performance was evaluated by measuring the time until exhaustion through treadmill exercise.

Compared to the normal group, the time until exhaustion through treadmill exercise increased in the 50 mg/kg and 200 mg/kg groups that consumed aronia.

In addition, we observed that the weight of the quadriceps femoris (QD) compared to body weight tended to increase in the aronia intake group, especially in the aronia 50 mg/kg and 200 mg/kg groups, the quadriceps femoris muscle (QD) compared to body weight (BW) The weight (QD/BW) of QD) increased statistically significantly.

Accordingly, it is expected that when elderly people consume aronia, their ability to maintain continuous muscle strength will increase.

After mixing rice, auxiliary ingredients, and meat cooled through the pretreatment and two maturations with the kelp broth, the resulting mixture can be heated to produce a porridge composition.

When mixing the kelp broth, aronia powder, rice, auxiliary ingredients and meat, 34 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary ingredients and the above, based on 100 parts by weight of the total mixture. It may be mixed at a ratio of 35 parts by weight of meat.

If less than 34 parts by weight of the kelp broth is mixed with 100 parts by weight of the total mixture, the texture of the produced porridge may be excessively thick, making it difficult for elderly people to consume. In addition, when more than 34 parts by weight of the kelp broth is mixed with respect to 100 parts by weight of the total mixture, the texture of the produced porridge may become diluted and the overall texture or flavor may be lowered.

When mixing less than 0.5 parts by weight of aronia powder with respect to 100 parts by weight of the total mixture, it is difficult to see the effect of the active ingredient through aronia. In addition, if the aronia powder is mixed in excess of 0.5 parts by weight with respect to 100 parts by weight of the total mixture, the color of the porridge changes and the taste of aronia becomes stronger, which may affect the preferences of some elderly people and increase the manufacturing cost. can do.

If less than 14 parts by weight of rice is mixed with respect to 100 parts by weight of the total mixture, it is difficult to achieve the target caloric content, and the texture of the porridge may become thin. In addition, when more than 14 parts by weight of rice is mixed with respect to 100 parts by weight of the total mixture, the texture of the porridge becomes thicker and the preference of elderly people who drink it may decrease.

If less than 16.5 parts by weight of the auxiliary ingredients are mixed with respect to 100 parts by weight of the total mixture, the nutritional components that must be included in the porridge are not evenly satisfied and the quality may be lowered. In addition, when mixing more than 16.5 parts by weight of the above auxiliary ingredients with respect to 100 parts by weight of the total mixture, the taste and texture of the auxiliary ingredients become stronger, making it difficult to provide the original soft texture of porridge, and the preference of the product may decrease depending on the type of auxiliary ingredients. there is.

If less than 35 parts by weight of the meat is mixed with respect to 100 parts by weight of the total mixture, the effect of protein intake through porridge may be lowered, and the taste and flavor of the entire porridge through the processed meat of the present invention may not be sufficiently improved. there is. In addition, if more than 35 parts by weight of the meat is mixed with respect to 100 parts by weight of the total mixture, the taste of the meat becomes stronger, which may affect the preferences of some elderly people and increase the manufacturing cost.

Here, in order to increase protein intake in elderly people, eggs may be used in addition to the meat.

In S60, the heating of the kelp broth, rice, auxiliary ingredients, and meat mixture can be performed under the heating conditions used in normal porridge production. Specifically, for example, the heating is performed at a temperature of 90 to 100 ° C. for 20 to 40 minutes. It may be performed during a period of time.

Referring to Figure 1, S70 is a sterilization process, which may involve mixing the bamboo composition into a retort container and sterilizing it. In other words, the porridge composition prepared in S60 may be divided into appropriate amounts in a retort container and sealed. Retort sterilization may be performed on a sealed retort container at high temperature. Retort sterilization equipment and sterilization conditions can be performed by referring to typical retort sterilization equipment and process conditions.

As described above, the method of manufacturing porridge using high-protein food of the present invention maintains the unique taste and flavor of the meat even after retort sterilization by processing it to effectively remove the unpleasant smell and unpleasant odor of the meat, impart a savory taste and umami, and minimize the loss of meat juice. You can. In addition, the taste and quality of porridge can be further improved through meat with excellent flavor and texture.

Hereinafter, the experiment conducted using the porridge manufacturing method using the above-described high-protein food will be described in detail.

Experimental Example 1: Sensory evaluation of meat processed by varying the composition of the soaking liquid

In the following experiment, in order to conduct a sensory evaluation according to the composition of the immersion liquid when processing the meat included in the porridge in the porridge manufacturing method using the high-protein food of the present invention, meat was processed with different compositions of the immersion liquid.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 1]

120 parts by weight of water were prepared for 100 parts by weight of beef, the beef was immersed in water for 40 minutes, then taken out and the water was removed. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Comparative Example 2]

The beef was immersed in a immersion solution consisting of 120 parts by weight of barley hot water extract per 100 parts by weight of beef for 40 minutes, then taken out and the moisture removed. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Comparative Example 3]

The beef was immersed in a immersion solution consisting of 120 parts by weight of carbonated water per 100 parts by weight of beef for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 1]

The beef was immersed in a immersion solution consisting of 25 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 2]

The beef was immersed in a immersion solution consisting of 30 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 100 parts by weight of beef for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 3]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 4]

The beef was immersed in a immersion solution consisting of 40 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 5]

The beef was immersed in a immersion solution consisting of 45 parts by weight of barley hot water extract and 85 parts by weight of carbonated water for 100 parts by weight of beef for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 6]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 75 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 7]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 80 parts by weight of carbonated water for 100 parts by weight of beef for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 8]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 90 parts by weight of carbonated water for 100 parts by weight of beef for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

[Example 9]

The beef was immersed in a immersion solution consisting of 35 parts by weight of barley hot water extract and 95 parts by weight of carbonated water for 40 minutes per 100 parts by weight of beef, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

The characteristics of the immersion liquid based on 100 parts by weight of meat in Comparative Examples 1 to 3 and Examples 1 to 9 are summarized in Table 1 below.

Classification (unit: weight) Barley hot water extract sparkling water water Comparative Example 1 0 0 120 Comparative Example 2 120 0 0 Comparative Example 3 0 120 0 Example 1 25 85 0 Example 2 30 85 0 Example 3 35 85 0 Example 4 40 85 0 Example 5 45 85 0 Example 6 35 75 0 Example 7 35 80 0 Example 8 35 90 0 Example 9 35 95 0

The sensory evaluation results of the meat prepared in Comparative Examples 1 to 3 and Examples 1 to 9 are shown in Table 2 below.

division item taste incense Texture overall preference Comparative Example 1 5.2 5.3 5.3 5.3 Comparative Example 2 6.5 6.1 6.1 6.2 Comparative Example 3 6.0 6.3 6.4 6.2 Example 1 7.2 7.5 7.5 7.4 Example 2 7.9 7.8 7.8 7.8 Example 3 8.3 8.4 8.4 8.3 Example 4 8.0 7.9 7.8 7.9 Example 5 7.5 7.3 7.2 7.3 Example 6 7.2 7.8 7.5 7.5 Example 7 8.1 8.0 8.0 8.0 Example 8 8.0 7.8 8.0 7.9 Example 9 7.2 7.3 7.1 7.2

Referring to Table 2, as a result of the sensory evaluation of meat processed with different compositions of the soaking liquid, the sensory evaluation scores of Examples 2 to 4 and Examples 7 to 8 were found to be high, with an average of 8 points or more. In particular, in Example 3, the sensory evaluation score of meat processed after immersion in a immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water per 100 parts by weight of meat was found to be the highest. This is because the appropriate amount of carbonated water makes the meat softer and the appropriate amount of barley hot water extract removes the astringent taste of carbonated water and gives it a unique savory taste, satisfying the high preference of inspectors who ate boiled meat. You can.

Comparative Example 1 consists of water as an immersion liquid, and corresponds to the prior art, which is generally used after immersing meat in water for a certain period of time to remove blood. At this time, the meat had a tough texture and a strong unique smell and smell.

In Comparative Example 2, only barley hot water extract was used as the soaking liquid, and the unique smell or unpleasant smell of meat was felt less, but the unique texture of the meat was felt, so many evaluated that it was not suitable for porridge.

Comparative Example 3 used only carbonated water as the immersion liquid, and although it was soft enough to chew, it had an astringent taste along with a meaty odor, so there were many opinions that the original taste of the meat was reduced.

And when the amount of barley hot water extract was small, the meat had a somewhat soft texture, but an astringent taste was felt along with some spicy odor. When the amount of barley hot water extract was large, no unpleasant odor or astringent taste was felt, but the meat had a savory taste and grain. As the aroma was felt stronger, the unique savory taste of the meat was relatively reduced.

And when the amount of carbonated water was small, the texture of the meat became partly soft, but some parts of the center remained tough, and when the amount of carbonated water was large, the texture was soft and there was almost no unpleasant smell, but the astringent taste became stronger.

As described above, in the method of manufacturing porridge using a high-protein food of the present invention, the barley hot water extract, which constitutes the immersion liquid when processing the meat contained in the porridge, and carbonated water are mixed in an appropriate ratio as described above to soften the meat and remove the astringency of carbonated water. It removes the taste and creates a savory taste.

Experimental Example 2: Sensory evaluation of porridge with different maturation processes

In the following experiment, in order to evaluate the sensory properties of porridge according to the two-step aging process in the porridge manufacturing method using high-protein food of the present invention, porridge was manufactured by different maturing processes.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 4]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. The meat from which the moisture was removed was cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Comparative Example 5]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed, placed in a refrigerator at 3°C, and aged for 2 hours. The aged meat was taken out of the refrigerator, cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Comparative Example 6]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. The meat from which the moisture was removed was chopped. Aged powder was prepared by mixing 15 parts by weight of starch and 15 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C to age for 3 hours. The aged meat was taken out of the refrigerator, cut into pieces, boiled in 95°C water for 10 minutes, and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 10]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 30 parts by weight of starch with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 11]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 30 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 12]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 5 parts by weight of starch and 15 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 13]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 10 parts by weight of starch and 15 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 14]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 15 parts by weight of starch and 15 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 15]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 20 parts by weight of starch and 15 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 16]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 15 parts by weight of starch and 5 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 17]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 15 parts by weight of starch and 10 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 18]

A immersion solution consisting of 35 parts by weight of barley hot water extract and 85 parts by weight of carbonated water was prepared for 100 parts by weight of beef. The beef was immersed in the immersion solution for 40 minutes, then taken out and dried. Olive oil was applied to the surface of the meat from which the moisture was removed and placed in a refrigerator at 3°C for primary aging for 2 hours. The first aged meat was taken out of the refrigerator and shredded. Aged powder was prepared by mixing 15 parts by weight of starch and 20 parts by weight of rice bran powder with 100 parts by weight of shredded meat. The chopped meat and aging powder were mixed and placed in a refrigerator at 3°C for secondary aging for 3 hours. The second-aged meat was boiled in 95°C water for 10 minutes and then cooled to 20°C.

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

The characteristics of the aging process performed in Comparative Examples 4 to 6 and Examples 10 to 18 are summarized in Table 3 below.

division oil mixing
(O or X) Aged powder mixing
(O or X) Composition of aged powder
(Unit: parts by weight) Comparative Example 4 X X - - Comparative Example 5 O X - - Comparative Example 6 X O 15 parts by weight of starch 15 parts by weight rice bran powder Example 10 O O 30 parts by weight of starch - Example 11 O O - 30 parts by weight rice bran powder Example 12 O O 5 parts by weight of starch 15 parts by weight rice bran powder Example 13 O O 10 parts by weight of starch 15 parts by weight rice bran powder Example 14 O O 15 parts by weight of starch 15 parts by weight rice bran powder Example 15 O O 20 parts by weight of starch 15 parts by weight rice bran powder Example 16 O O 15 parts by weight of starch Rice bran powder 5 parts by weight Example 17 O O 15 parts by weight of starch 10 parts by weight rice bran powder Example 18 O O 15 parts by weight of starch Rice bran powder 20 parts by weight

The sensory evaluation results for the porridge prepared in Comparative Examples 4 to 6 and Examples 10 to 18 are shown in Table 4 below.

division item taste incense Texture overall preference Comparative Example 4 5.4 5.5 5.0 5.3 Comparative Example 5 6.1 6.1 6.3 6.2 Comparative Example 6 6.8 6.9 6.7 6.8 Example 10 7.2 6.9 7.1 7.1 Example 11 7.0 7.1 7.1 7.1 Example 12 7.5 7.3 7.4 7.4 Example 13 8.1 8.2 8.1 8.1 Example 14 8.3 8.4 8.4 8.3 Example 15 7.5 7.7 8.4 7.9 Example 16 7.2 7.1 7.3 7.2 Example 17 7.9 8.2 8.1 8.1 Example 18 7.5 7.1 7.2 7.3

Referring to Table 4, as a result of the sensory evaluation of porridge with different maturation processes, the sensory evaluation scores of Examples 13 to 14 and Example 17 were high, with an average of 8 points or more. In particular, in Example 14, the sensory evaluation score of the porridge that was firstly aged using oil and secondly aged in a matured powder consisting of 15 parts by weight of starch and 15 parts by weight of rice bran powder was found to be the highest. There were many evaluations that the porridge of Example 14 overall harmonized well with the light taste and savory taste of the meat with other ingredients, and that it was soft and could feel the taste and flavor coming from the meat juice.

There were many evaluations that the porridge of Comparative Example 4 did not have a significant flavor of meat overall, and that the texture of the meat contained in the porridge was mushy and the unique savory taste of the meat was not felt.

In Comparative Example 5, the meat was soft, but there were many opinions that the unique taste of the meat could not be felt throughout the porridge, which can be seen as a low evaluation score.

In Comparative Example 6, the meat was soft and had a unique chewy taste, but the opinion was that the umami and overall flavor coming from the meat juice in the meat contained in the porridge was somewhat reduced.

In Example 10, the meat was soft and had a good texture, but there were many opinions that the evaluation score was set low because the porridge had a peculiar meat smell.

In Example 11, the meat was soft, but the unique texture was not realized, and there was an evaluation that the unpleasant smell of meat was not felt in the porridge. This can be seen as a result of the absence of starch in the aged powder and the failure of a double coating film to form.

In Example 12, the porridge did not smell like meat and could be consumed smoothly, but there were many opinions that the inherent richness and flavor of the meat seemed to have been somewhat reduced due to the retort sterilization treatment.

Example 15 had good texture and taste, but it was judged to have a low evaluation score by the inspector because it felt like a thick porridge formulation. This can be seen as affecting the physical properties of porridge as the starch content in the aged powder increased.

In Example 16, the texture and taste of the meat contained in the porridge were good, but it was judged that the inspector's preference was not high due to the peculiar smell of the meat.

In Example 18, the taste and flavor of the porridge were excellent, but there were many opinions that some of the meat contained in the porridge was chewed with hard grains, forming a texture that was not suitable for porridge. This can be attributed to the fact that as the amount of rice bran powder added increases, a hard texture is formed on the surface of the meat due to some grains of rice bran powder.

As described above, in the method of manufacturing porridge using a high-protein food of the present invention, the double aging process of meat is achieved through a primary maturation process using oil when processing meat contained in porridge and a secondary maturation process using aged powder composed of starch and rice bran powder. Through the formation of a membrane, the loss of meat juice can be minimized while removing the unpleasant smell and unpleasant odor of the meat, maintaining the unique taste and flavor of the meat even after retort sterilization, and improving the overall flavor of the porridge.

Experimental Example 3: Sensory evaluation of porridge with different aronia ratios

In the following experiment, in order to conduct a sensory evaluation of porridge according to the aronia ratio in the porridge manufacturing method using the high-protein food of the present invention, porridge was prepared with different porridge compositions.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 7]

Based on 36 parts by weight of the kelp broth, 0.3 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 19]

Based on 36 parts by weight of the kelp broth, 0.5 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 20]

Based on 36 parts by weight of the kelp broth, 0.8 parts by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

[Example 21]

Based on 36 parts by weight of the kelp broth, 1 part by weight of aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary materials, and 35 parts by weight of the meat were mixed and heated at 100° C. for 30 minutes to prepare a porridge composition. The prepared porridge composition was mixed into a retort container and then sterilized at 121°C for 30 minutes to prepare porridge.

The sensory evaluation results for the porridge prepared in Comparative Example 7 and Examples 19 to 21 are shown in Table 5 below.

Classification (unit: weight) aronia powder Comparative Example 7 0.3 Example 19 0.5 Example 20 0.8 Example 21 One

division item taste incense Texture overall preference Comparative Example 7 7.5 8.1 7.1 7.6 Example 19 8.3 8.4 8.4 8.3 Example 20 7.0 6.8 6.5 6.8 Example 21 5.3 5.4 5.4 5.4

Referring to Table 6, when the amount of aronia powder is small, you can enjoy a harmonious taste without damaging the existing taste. However, in Comparative Example 7, it was difficult to feel the soft texture of the meat.

When there was a lot of aronia powder, the color of the porridge changed due to the aronia, and the taste of the aronia was so excessive that the taste of the remaining ingredients could not be felt. Also, the texture of the meat became too mushy.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and their All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

Claims (5)

A first step of immersing meat in a soaking liquid composed of barley hot water extract and carbonated water, then taking out the soaked meat and removing moisture;
A second step of applying oil to the surface of the meat from which the moisture has been removed and performing primary aging at a refrigerated temperature;
A third step of chopping the first aged meat;
A fourth step of secondary aging at refrigerated temperature by mixing the chopped meat with an aging powder composed of starch and rice bran powder;
A fifth step of boiling the secondary aged meat in water at 90 to 95°C for 5 to 10 minutes and then cooling to 15 to 20°C;
A sixth step of mixing kelp broth with rice, aronia powder, auxiliary ingredients, and the cooled meat and then heating to form a porridge composition;
A 7th step of mixing the porridge composition into a retort container and sterilizing it. According to clause 1,
The first step is,
A method of producing porridge using a high-protein food, characterized in that the steeping liquid consists of 30 to 40 parts by weight of the barley hot water extract and 80 to 90 parts by weight of carbonated water, based on 100 parts by weight of the meat. According to clause 1,
The fourth step is,
The aged powder is prepared by mixing 10 to 15 parts by weight of the starch and 10 to 15 parts by weight of the rice bran powder with respect to 100 parts by weight of the chopped meat,
A method of producing porridge using high-protein foods, characterized by maturing at 2 to 5°C for 180 to 210 minutes. According to clause 1,
The aronia powder is a method of producing porridge using a high-protein food, characterized in that 0.1 parts by weight of aronia freeze-dried powder is mixed with 100 parts by weight of water, and then the extracted extract is freeze-dried at 80 to 100 ° C. for 4 hours. According to clause 1,
The sixth step is
A method of manufacturing porridge using a high-protein food, characterized in that 0.5 parts by weight of the aronia powder, 14 parts by weight of the rice, 16.5 parts by weight of the auxiliary ingredients, and 35 parts by weight of the meat are mixed with 34 parts by weight of the kelp broth.