KR20240013935A - The manufacturing method of gruel mainly containing rabbit fed with persimmons - Google Patents

Abstract

The present invention relates to a method of manufacturing a persimmon-eaten rabbit health food. The persimmon-eaten rabbit health food prepared according to the present invention uses persimmon rabbits that are low in fat and high in protein and have excellent digestion and absorption rate, and maintains the taste of the original ingredients without additives, so patients with no appetite Alternatively, it can help restore health by stimulating the appetite of the elderly, lowering cholesterol levels, or providing additional medicinal effects for diabetes and high blood pressure.

Description

{The manufacturing method of gruel mainly containing rabbit fed with persimmons}

The present invention relates to a method of manufacturing health porridge using persimmon-fed rabbits, and more specifically, to the production of health porridge using the meat and head of persimmon-fed rabbits, which can be easily consumed by patients and the elderly and has excellent digestion and absorption rates. It's about method.

In general, porridge refers to a liquid or semi-solid food made by pouring 5 to 7 times the amount of water into grains such as rice, barley, and millet and boiling them for a long time to break the grains and soften the starch to a completely gelatinized state. Traditionally, porridge can be used in a variety of ways, including as a substitute for staple food, a favorite food, a snack, a health food, a delicacy, an alternative food, a curative food, or a beverage, depending on its cooking properties and the characteristics of the added ingredients.

Due to the development of modern medical technology, the number of elderly people and patients has increased rapidly as maximum lifespan has increased, and the consumption of porridge is gradually increasing accordingly. Recently, the consumption of porridge is rapidly increasing not only among the elderly but also among teenagers and middle-aged people as they suffer from various chronic diseases due to excessive consumption of instant foods, irregular meals, irregular lifestyle habits, and lack of exercise.

However, since artificial sweeteners such as sugar are added to commonly sold porridges to improve taste, they are not desirable for infants, children, the elderly, and patients with adult diseases.

In the case of patients and the elderly, the chewing ability of food is reduced and the state of swallowing is poor, so liquid diets such as rice cakes or soft diets such as porridge are provided, which have low digestibility due to lack of viscosity and adhesion. Although it is useful in terms of excellence, there is a problem in that it has a very low nutrient density and cannot provide a sufficient amount of nutritional intake required for treatment or energy recovery.

The present inventors have prepared a health porridge that has excellent nutritional content, is easily digested, and has medicinal effects such as lowering cholesterol levels by using persimmon rabbit and dried persimmon skin without any irritating additives for the elderly and cancer patients undergoing chemotherapy. By confirming that it could be done, the present invention was completed.

Patent Document 1. Republic of Korea Patent Publication No. 10-2009-0061146

Therefore, it was devised in consideration of the above problems, and the purpose of the present invention is to provide a method for producing persimmon-eaten rabbit health porridge and persimmon-eaten rabbit health porridge prepared therefrom.

In order to achieve the above object, the present invention provides a method for producing persimmon rabbit health porridge comprising the following steps.

(a) Preparing rabbit head vegetable broth using raw rabbit meat and persimmon-eaten rabbit heads and vegetables in kelp broth;

(b) preparing persimmon peel pesto by grinding onion, garlic, pepper, dried persimmon skin, salt, and cooking oil in a blender;

(c) applying persimmon peel pesto to the growth of a persimmon rabbit and aging it at 0 to 5°C for 20 to 25 hours;

(d) adding the aged rabbit meat prepared in step (c) to the rabbit head vegetable broth prepared in step (a), heating it at 70 to 80° C., then removing the rabbit meat and removing only the meat;

(e) soaking glutinous rice and non-glutinous rice for 1 to 2 hours, adding the rabbit head vegetable broth prepared in step (a) and heating in a pressure cooker to prepare bamboo rice;

(f) Add the rabbit head vegetable broth prepared in step (a) to the bamboo rice of step (e), heat it at 60 to 70°C, add the rabbit meat, roasted green onions, and roasted shiitake mushrooms of step (d), A step of preparing persimmon rabbit health porridge by adding roasted carrots and roasted zucchini and heating again; and

(g) Rapidly cooling the persimmon rabbit health porridge prepared in step (f) using ice cold water at -10 ℃ to ??5 ℃.

The persimmon-eaten rabbit meat and persimmon-eaten rabbit head may be manufactured through the following steps.

(1) Raising rabbits that have eaten persimmons by feeding them a mixture of dried persimmon peel and mixed feed at a weight ratio of 0.01 to 0.09:1; (2) slaughtering the persimmon-eaten rabbit and separating the persimmon-eaten rabbit head and rabbit meat; and (3) removing the blood by immersing the persimmon-eaten rabbit head and rabbit meat in water at 10 to 20°C for 1 to 3 hours.

In step a), the kelp broth may be prepared by putting dried kelp in cold water, refrigerating it (0 ℃ to 5 ℃), steeping it for 10 to 15 hours, and then taking out the kelp.

In step a), the vegetables may be made by putting one or more selected from the group consisting of whole garlic, whole ginger, peeled green onions, peeled onions, radishes, bay leaves, whole peppers, dried shrimp, and dried jujubes into a broth net.

The above vegetables are based on 100 parts by weight of whole ginger, 250 parts by weight of whole garlic, 500 parts by weight of peeled green onion, 500 parts by weight of peeled onion, 500 parts by weight of radish (or radish), 15 parts by weight of whole pepper, 100 parts by weight of dried shrimp, 100 parts by weight of dried jujube. Included, and may include 5 bay leaves.

In step a), heat at 80°C to 90°C for 30 minutes to 2 hours, remove only the vegetables, heat for another 30 minutes to 2 hours at the same temperature, and then cool at room temperature (shady place at 15°C) for 0.1 to 1 hour. It may be manufactured by cooling and filtering through a fine sieve.

In step b), the mixing amount of each ingredient is 10 to 100 parts by weight of garlic, 1 to 10 parts by weight of pepper, 10 to 100 parts by weight of dried persimmon peel, 5 to 50 parts by weight of salt, and 20 to 200 parts by weight of cooking oil, based on 100 parts by weight of onion. It may be by weight.

In step (f), heating again may be performed at a low temperature of 60 to 70° C. for 10 to 20 minutes.

In order to achieve the above other objects, the present invention provides persimmon rabbit health porridge prepared by the above production method.

The persimmon rabbit health porridge prepared by the method of the present invention is easily digested and absorbed and is rich in nutrients, so it can be used as a meal to restore energy and health for patients or the elderly who have reduced chewing ability and poor swallowing movements. can be supplied.

The persimmon rabbit health porridge of the present invention uses persimmon rabbit, which is low in fat and high in protein, but also has excellent digestion and absorption rate, and maintains the taste of the original ingredients without additives, thereby stimulating the appetite of patients or the elderly who have no appetite, lowering cholesterol levels, or treating diabetes and high blood pressure. It can help restore health by providing additional medicinal effects.

Figure 1 is a process diagram showing a method of manufacturing persimmon rabbit health porridge according to the present invention.
Figure 2 shows the results of analysis of protein components of persimmon-eaten rabbit according to the present invention.
Figure 3 shows the results of analysis of fatty acid components of persimmon-eaten rabbit according to the present invention.
Figure 4 is a photograph of a prototype of persimmon rabbit head vegetable broth prepared according to the present invention.
Figure 5 is a photograph of a prototype of persimmon-eaten rabbit health porridge prepared in Example 1 of the present invention.

Hereinafter, the present invention will be described in detail.

One aspect of the present invention relates to a method for producing persimmon rabbit health porridge comprising the following steps.

(a) Preparing rabbit head vegetable broth using raw rabbit meat and persimmon-eaten rabbit heads and vegetables in kelp broth;

(b) preparing persimmon peel pesto by grinding onion, garlic, pepper, dried persimmon skin, salt, and cooking oil in a blender;

(c) applying persimmon peel pesto to the growth of a persimmon rabbit and aging it at 0 to 5°C for 20 to 25 hours;

(d) adding the aged rabbit meat prepared in (c) to the rabbit head vegetable broth prepared in (a) above, heating it at 70 to 80° C., then removing the rabbit meat and removing only the meat;

(e) soaking glutinous rice and non-glutinous rice for 1 to 2 hours, adding the rabbit head vegetable broth prepared in (a) above, and heating in a pressure cooker to prepare bamboo rice;

(f) Add the rabbit head vegetable broth prepared from (a) to the bamboo rice of (e) above, heat it at 60 to 70°C, add the rabbit meat of (d), stir-fried green onions, stir-fried shiitake mushrooms, stir-fried carrots, and A step of preparing persimmon rabbit health porridge by adding roasted zucchini and heating it again; and

(g) Rapidly cooling the persimmon rabbit health porridge prepared in step (f) using ice cold water at -10 ℃ to ??5 ℃.

In order to maintain the health of the consumer, the present invention is rich in fatty acids, low in fat, contains unsaturated fatty acids, is rich in omega 3, CLA (conjugated linolenic acid), and vitamin E (tocopherol), and acts as a precursor of GABA. We would like to provide persimmon rabbit health porridge containing persimmon rabbit, which is rich in glutamic acid, as the main ingredient. In the present invention, the persimmon rabbit can maximize treatment or health recovery by supplementing the insufficient energy and nutrients of patients or the elderly.

Rabbit itself not only has the least allergic reaction, but is also useful as food for sensitive patients and the elderly. It has an excellent umami taste, so when consumed, it improves the patient's mood and is helpful for mental health. It also has antioxidant and anti-cancer effects. , In addition, it has various nutritional values (Nutrition of the Rabbit Nutrition of Rabbit 2nd Edition Carlos de blas, Julian Wiseman).

Since ancient times, persimmon has been used as a folk remedy to treat diarrhea or upset stomach, and it also has a hemostatic effect, so it was also used to treat gastric ulcers. Persimmon skin contains a large amount of tannin along with vitamin B, beta-carotene, vitamin K, and minerals, which has the effect of delaying the absorption of alcohol, removing heat poison in the stomach, and quenching thirst. Persimmon peel has the advantage of clearly showing its medicinal properties because it contains a higher level of tannin than other useful ingredients.

The tannin in persimmon skin exists as a water-soluble tannin that produces an astringent taste, but when the persimmon skin is dried, the water-soluble tannin becomes insoluble, the sweetness increases, and the content of vitamin A and beta-carotene, which has antioxidant effects, increases. It increases. Tannin has been reported to have physiological activities such as antibacterial, antioxidant, antitumor and heavy metal removal abilities. In addition, it is said to have effects such as preventing the occurrence of fatal diseases in modern people such as coronary artery disease and cancer, and excreting cholesterol from the body. It is being reported. It is also known to help relieve and soothe itching by binding or adsorbing to itching-causing enzyme proteins.

In addition, dried persimmon peels improve blood vessel health, smooth intestinal peristalsis to prevent constipation, create a healthy intestinal environment, and remove various waste products.

By feeding these persimmon skins to rabbits, you can obtain persimmon-fed rabbits with soft meat, low fat content, and low saturated fat and cholesterol levels.

In the present invention, the "persimmon-fed rabbit" is rich in the neurotransmitter GABA, which many modern people suffer from, and is rich in arachidonic acid, which is excellent for cranial nerves. Most importantly, it is an excellent protein with a high digestion and absorption rate in the human body. It is high, so many good nutrients can be easily digested and absorbed by the human body. As a result of analyzing the protein components of the persimmon-fed rabbit of the present invention (Figure 2), the amino acid content was in the order of glutamic acid, glycine, aspartic acid, alanine, and arginine, and the composition ratio of the amino acids had a great influence on sensory evaluation such as flavor and palatability. Glutamic acid was confirmed to be excellent as a rice polishing ingredient involved in the taste of meat. Additionally, glutamic acid is a precursor to GABA and has excellent antioxidant effects. In addition, it contained a high content of aromatic amino acids such as arginine and alanine, which are essential amino acids, and a high content of aspartic acid was also confirmed. In general, the content of glutamic acid was found to be highest in high-quality parts such as the strips of Korean beef, followed by aspartic acid (Soo-Hyun Cho. Physicochemical meat quality characteristics and nutritional composition of each part of 1++ grade castrated Korean beef. Korean Livestock Foods) Journal of the Society, 28:4, 422-430, 2008), it can be seen that the persimmon-fed rabbit of the present invention has excellent protein quality as described above. In addition, it can be seen that the persimmon-fed rabbit of the present invention has a very high protein content with excellent digestion and absorption rate.

As a result of analyzing the fatty acid components of the persimmon-fed rabbit of the present invention (Figure 3), the fatty acid accounting for the highest proportion was palmitic acid (C16:0), a saturated fatty acid, and oleic acid (C18:1), an unsaturated fatty acid, It was confirmed to be linoleic acid (C18:2). Saturated fatty acids are known to have a negative effect on cardiovascular diseases, but the effects are reported to vary depending on the type of fatty acid. For example, stearic acid (C18:0), the second highest saturated fatty acid in the persimmon rabbit of the present invention, has been classified as a saturated fatty acid that does not have a significant effect on the cardiovascular system. In addition, palmitic acid is known to have a relatively superior cell proliferation inhibitory effect compared to unsaturated fatty acids such as oleic acid and linoleic acid. In addition, oleic acid is widely known to help prevent cardiovascular diseases such as arteriosclerosis, and linoleic acid is known to be an essential fatty acid. Given that the content of the beneficial fatty acid was analyzed at a high rate, persimmon-fed rabbits had significantly lower nutritional properties. great.

Accordingly, when the elderly and patients undergoing chemotherapy consume the rabbit health porridge made from persimmon-fed rabbits of the present invention, it not only has a strong antioxidant effect, but also stimulates the appetite, provides various nutrients, promotes digestion and absorption, and restores energy, helping the elderly and the weak. It can have beneficial effects on the patient's health.

The persimmon rabbit health porridge of the present invention has the advantage of being easy to consume even for patients and the elderly who lack chewing ability and swallowing ability because it has excellent digestion and absorption and provides a soft texture. In addition, it has the advantage of not adding any other additives and making it only with persimmon rabbit, vegetables, and mixed grains, which enhances the natural taste and puts no burden on the body.

Hereinafter, with reference to the attached drawings, the method for manufacturing persimmon rabbit health porridge according to the present invention will be described in detail with reference to FIG. 1.

a. Manufacture of rabbit head vegetable broth

Rabbit head vegetable broth is made using raw rabbit meat, persimmon-eaten rabbit head, and vegetables in kelp broth.

First, prepare the persimmon-eaten rabbit head and persimmon-eaten rabbit meat. In the present invention, persimmon rabbit head or persimmon rabbit growth means obtained from rabbits raised by feeding a mixture of dried persimmon skin and compound feed at a weight ratio of 0.01 to 0.09:1, preferably 0.05:1. In the mixed feed, the weight ratio of dried persimmon skin and compounded feed exceeds 0.09:1, and if the ratio of dried persimmon skin increases, gastrointestinal stasis or constipation may occur in rabbits, and if the ratio of dried persimmon skin is less than 0.01:1, If it is lowered, it is not desirable because you will not be able to get the rabbit's benefits from the persimmon peel.

Here, the persimmon rabbit head and persimmon rabbit growth include (1) raising persimmon rabbits by feeding a mixture of dried persimmon skin and compound feed at a weight ratio of 0.01 to 0.09:1; (2) slaughtering the persimmon-eaten rabbit and separating the persimmon-eaten rabbit head and rabbit meat; and (3) immersing the persimmon-eaten rabbit head and rabbit meat in water at 10 to 20°C for 1 to 3 hours to remove blood. The usefulness of the persimmon-eaten rabbit prepared as described above will be referred to the previous description.

In more detail, the persimmon skin is dried at a temperature of 50 ℃ to 60 ℃ for 70 to 80 hours, mixed with mixed feed for rabbits at a weight ratio of 0.05:1, and then fed to rabbits to raise persimmon-eaten pottery. . After 1 to 3 months, the rabbit with the persimmon is slaughtered and the rabbit head and meat are separated. Next, the head and the meat of the rabbit with the persimmon are immersed in water at 10 to 20° C. for 1 to 3 hours to sufficiently remove blood. Through the immersion, blood contained in the rabbit, as well as residual oil and foreign substances, are removed. At this time, it is preferable that the water is flowing water. After washing the head and growth of the persimmon rabbit from which the blood was removed, heating at a temperature of 90 to 100 ° C. for 1 to 10 minutes and washing in running water to finally remove impurities remaining on the rabbit head and growth surface. , prepare persimmon-eaten rabbit head and persimmon-eaten rabbit meat.

The prepared persimmon rabbit head and raw persimmon rabbit meat are placed in kelp broth along with vegetables and heated at 80°C to 90°C for 30 minutes to 2 hours.

The kelp broth is made by putting dried kelp in cold water, storing it in the refrigerator (0 ℃ to 5 ℃) for 10 to 15 hours, then removing the kelp to make kelp broth. At this time, dried kelp may be included in an amount of 0.1 to 0.3 parts by weight, preferably 0.15 parts by weight, based on 100 parts by weight of water.

When preparing the rabbit head vegetable broth according to the present invention, when kelp broth was not used, the umami flavor was lacking, but when kelp broth was used, the umami flavor was rich and the texture of the porridge became softer, so it is preferable to use kelp broth. .

For the persimmon-eaten rabbit according to the present invention, it is preferable to use kelp broth steeped in cold water at 0 to 10°C for 10 to 15 hours. Kelp broth prepared outside of the above conditions is heated together with persimmon-eaten rabbit head and rabbit meat. It is not desirable because the taste of broth becomes thick or bitter, or the texture of the porridge becomes excessively thick.

The vegetables can be used in the form of vegetable bags made by putting various vegetables in a broth net. The vegetables may be any one or more selected from the group consisting of whole garlic, whole ginger, peeled green onions, peeled onions, radishes, bay leaves, whole peppers, dried shrimp, and dried jujubes, but preferably all of the above vegetables are added. Specifically, based on 100 parts by weight of whole ginger, 200 to 300 parts by weight of whole garlic, 400 to 600 parts by weight of peeled green onion, 400 to 600 parts by weight of peeled onion, 400 to 600 parts by weight of radish (or radish), 10 to 20 parts by weight of whole pepper, It may include 50 to 150 parts by weight of dried shrimp, 50 to 150 parts by weight of dried jujube, and 1 to 10 bay leaves.

There may be changes depending on the consumer's preference and order, but the most preferred mixing amount of the vegetables is 250 parts by weight of whole garlic, 500 parts by weight of peeled green onions, 500 parts by weight of peeled onions, and radish (or radish) based on 100 parts by weight of whole ginger. ) 500 parts by weight, 15 parts by weight of whole pepper, 100 parts by weight of dried shrimp, 100 parts by weight of dried jujube, and 5 bay leaves. Only when vegetables are mixed within the above range can the unique smell of eaten rabbit head and raw rabbit meat be removed and the overall preference rating improved.

Next, take out only the vegetables, heat them at the same temperature for another 30 minutes to 2 hours, cool them at room temperature (15°C in a shaded place) for 0.1 to 1 hour, and filter them through a fine sieve to prepare rabbit head vegetable broth. In the above-described heating process, if the heating time is exceeded, there is a problem of foam formation, and if heating is performed for less than 30 minutes, the unique smell of the persimmoned rabbit head and raw rabbit meat is not sufficiently removed, which is not desirable.

If the cooling process at room temperature is performed for less than 0.1 hour, there is a problem that the nutrients of the rabbit head and rabbit meat are not fully released, and if it is performed for more than 1 hour, the temperature of the rabbit head vegetable broth drops excessively, causing bacteria to grow. This is undesirable because it increases the probability of contamination, such as proliferation. Therefore, in order to completely preserve the nutritional components of the rabbit head and rabbit meat while avoiding exposure to contamination, it is preferable to cool the rabbit head vegetable broth at room temperature for 0.1 to 1 hour.

b. Persimmon peel pesto production

Next, grind onion, garlic, pepper, dried persimmon skin, salt, and cooking oil in a blender to make persimmon skin pesto.

The mixing amount of each ingredient in the persimmon peel pesto manufacturing step is 10 to 100 parts by weight of garlic, 1 to 10 parts by weight of pepper, 10 to 100 parts by weight of dried persimmon skin, 5 to 50 parts by weight of salt, and cooking oil, based on 100 parts by weight of onion. It may be 20 to 200 parts by weight, and based on 100 parts by weight of onion, it may be 50 parts by weight of garlic, 5 parts by weight of pepper, 50 parts by weight of dried persimmon peel, 10 parts by weight of salt, and 90 to 100 parts by weight of cooking oil. Specifically, it is preferable that the persimmon peel pesto contains all of the above ingredients. If any one of the ingredients is excluded from the persimmon skin pesto, the unique smell of the persimmon-eaten rabbit will be eliminated, the digestibility of the rabbit meat will be increased, and the useful components of the persimmon skin will be indirectly added to the dish, bringing out a deep taste. It has the effect of allowing

The mixing amount of the persimmon peel pesto was derived by considering the efficacy of each ingredient. If it is outside the range of the ratio, the efficacy of each ingredient is not sufficiently expressed, and the effects described later cannot be obtained, so it is not desirable. not.

Like the persimmon peel pesto above, if dried persimmon peels are added to various vegetables, ground in a blender, and then applied to raw persimmon rabbit meat, the unique smell of rabbits can be removed even when making health porridge using raw rabbit meat in the post-process. In addition, it improves blood vessel health, smoothens intestinal peristalsis, prevents constipation, creates a healthy intestinal environment, removes various wastes, and improves flavor.

Specifically, persimmon has been used as a folk remedy to treat diarrhea or upset stomach since ancient times, and it also has a hemostatic effect, so it was also used to treat gastric ulcers. Persimmon skin contains a large amount of tannin along with vitamin B, beta-carotene, vitamin K, and minerals, which has the effect of delaying the absorption of alcohol, removing heat poison in the stomach, and quenching thirst. Persimmon peel contains a higher level of tannin than other useful ingredients, so it has distinct medicinal properties.

The tannin in the persimmon skin exists as water-soluble tannin that gives an astringent taste, but when the persimmon skin is dried, the water-soluble tannin becomes insoluble, the sweetness increases, and the content of vitamin A and beta-carotene, which has an antioxidant effect, increases. I do it. Dried persimmon gum-like tannin has been reported to have physiological activities such as antibacterial, antioxidant, antitumor activity and heavy metal removal ability. In addition, it prevents the occurrence of fatal diseases of modern people such as coronary artery disease and cancer, and excretes cholesterol out of the body. It is reported to be effective. It is also known to help relieve and soothe itching by binding or adsorbing to itching-causing enzyme proteins.

Therefore, in the present invention, persimmon peel pesto was prepared using dried persimmon peels that have the various efficacy and effects described above, and by using this to ripen the raw meat of rabbits that ate persimmons, the odor of the rabbits that ate persimmons was removed and the digestibility of the rabbits was further improved. It has the effect of promoting intestinal peristalsis and excreting harmful substances such as heavy metals.

In addition, the persimmon skin pesto of the present invention provides umami and sweetness to raw persimmon rabbit meat/meat in addition to the above-described effects, so it provides flavor without including additives to provide sweetness or umami to persimmon rabbit health porridge in the post-process. It can be improved.

c. ferment

Next, the persimmon peel pesto may be applied to the growing persimmon rabbit and aged at 0 to 5° C. for 20 to 25 hours, preferably for 24 hours.

In the ripening step, 50 to 200 parts by weight of the persimmon peel pesto may be applied, preferably 90 to 150 parts by weight, based on 100 parts by weight of the growth of the persimmon rabbit. Through the aging process, the unique flavor of each ingredient is improved to create a complex flavor, the texture is softened, chewability is improved, digestibility is increased, taste and aroma are improved, and absorption of functional ingredients is improved.

In the above ripening step, if the ripening is carried out for less than 20 hours and 0 ℃, it is difficult to obtain a soft texture and clean taste because it is not sufficiently ripened, and if it is aged for more than 25 hours and 5 ℃, it is uneconomical due to the longer ripening time than necessary. In addition, it is undesirable because the unique scent caused by the persimmon skin is generated.

d. Manufacturing of boiled rabbit meat

Thereafter, the aged rabbit meat prepared in step c is added to the rabbit head vegetable broth prepared in step a and heated at 70 to 80° C., and then the rabbit meat is taken out and only the meat is removed.

Specifically, 200 to 400 g of raw rabbit meat aged with persimmon peel pesto in step c and 0.6 to 2 L of rabbit head vegetable broth prepared in step a were placed in a pot and heated over medium heat at 70 to 80° C. for 1 hour. So I boiled it. Take out the rabbit meat boiled in the rabbit head vegetable broth, remove the bones, and tear it into small pieces. Rabbit meat is low in fat and high in protein, and has a low amount of intramuscular fat, so it becomes tough when cooked at a high temperature and for a short time. Therefore, cooking meat over medium-low heat at 70 to 80°C for a long time makes the meat much softer and has a better texture than cooking it at high temperatures.

e. bamboo rice manufacturing

Next, after soaking the glutinous rice and non-glutinous rice for 1 to 2 hours, the rabbit head vegetable broth prepared in step a above is added and heated in a pressure cooker to prepare bamboo rice. Specifically, mixed rice was prepared by mixing glutinous rice and non-glutinous rice at a weight ratio of 1:1, and the mixed rice was soaked in cold water for 30 to 90 minutes. When the non-glutinous rice and glutinous rice are mixed at a weight ratio of 1:1, the stickiness of the bamboo rice can be smoothly consumed when making porridge.

After mixing 0.5 L to 1 L of the rabbit head vegetable broth prepared in step a with 500 g of the mixed rice, place it in a pressure cooker, close the lid, heat to a high temperature of 95°C or higher, and reach the target pressure. When the weight began to move (about 10 minutes), it was further heated over medium-low heat at 70 to 80°C, and after 2 minutes, the heat was turned off and steamed for 20 to 30 minutes to complete the bamboo rice. The heating temperature of the pressure cooker is preferably maintained at 95°C or higher, and may specifically be 100 to 110°C.

When the weight begins to move due to the high pressure inside the pressure cooker, lower the heating temperature to medium-low heat of 70 to 80 ℃ and heat additionally for 2 minutes, then stop heating and cook without opening the weight until the steam from the pressure cooker is released. You can wait. The heating may be interrupted and the weight may be waited for the steam to naturally escape without opening the weight. As described above, when bamboo rice is produced under the above conditions, the gloss of the rice grains is improved and they become soft and elastic, so they are easily digested and provide a texture, which helps stimulate the appetite.

f. Manufacture of persimmon-eaten rabbit health porridge

Next, the rabbit head vegetable broth prepared in step a was added to the bamboo rice of step e, heated for the first time at 60 to 70°C, and the rabbit meat, roasted green onion, roasted shiitake mushrooms, roasted carrots, and roasted zucchini of step d were added. is added and heated a second time to produce persimmon rabbit health porridge.

Specifically, add the rabbit head vegetable broth prepared in step a and preheat to 90 to 100°C, and when the broth begins to boil, add the bamboo rice prepared in step e and cook over low heat at 60 to 70°C for 10 to 20 minutes. Heat first while stirring slowly. Afterwards, the finely torn rabbit meat prepared in step d above and the roasted vegetables (green onions, carrots, shiitake mushrooms, and zucchini, 1:1:1:1 weight ratio) are added and heated a second time while stirring well. After about 10 to 20 minutes, when the viscosity of the porridge reached an appropriate consistency, the heat was turned off and the rabbit health porridge was quickly cooled using ice cold water (-10°C to -5°C).

The stir-fried vegetables are preferably mixed with green onions, carrots, shiitake mushrooms, and zucchini at a weight ratio of 1:1:1:1. If the mixing amount of the roasted vegetables exceeds the above conditions, a problem occurs in which the sweetness exceeds the umami and increases excessively.

The persimmon rabbit health porridge according to the present invention contained only the nutritional components of the persimmon skin through an indirect process without direct administration of the dried persimmon skin. When dried persimmon skin is administered directly to bamboo rice, it is not desirable because the color of the porridge darkens, the texture is significantly reduced, and the overall preference is significantly lowered due to the astringent taste and unique aroma.

If you add bamboo rice and rabbit meat to the rabbit head vegetable broth and heat it at the same time, there is a problem that the rabbit meat becomes overcooked and loosens like fiber, deteriorating the texture, so add bamboo rice to the vegetable broth and heat it first, starting from step d. It is desirable to perform secondary heating after adding the prepared persimmon rabbit meat.

In the present invention, if the primary heating exceeds 70°C and 20 minutes, the meat becomes tough, and if the primary heating is performed at 60°C and less than 10 minutes, the unique smell of the meat cannot be removed, so it is not preferable.

Since the persimmon rabbit health porridge according to the present invention is provided for patients and the elderly, it is secondarily heated at a low heat of 60 to 70 ℃ to cook the rice grains in a completely spreadable form, and through this process, the texture of the rice grains is not completely damaged. To ensure good digestion, heat it for 10 to 20 minutes to have a softer, improved texture while blending in with other cooking ingredients. Specifically, according to the above cooking temperature and cooking time, the texture of the rice grains remains alive and easily crumbles even under low pressure, so it is easy to digest and can provide improved texture.

It is desirable to rapidly cool the persimmon rabbit health porridge using ice cold water (-10 ℃ to -5 ℃), but if it is cooled at a temperature exceeding 5 ℃, there is a problem of the occurrence of food poisoning bacteria due to the slow cooling rate, - When cooled at a temperature below 10°C, there is a problem in that the rice grain loses its elasticity and cannot provide a texture when consumed.

g. packaging

Finally, the persimmon rabbit health porridge prepared in step f above can be rapidly cooled and stored using ice-cold water at -10°C to -5°C.

The persimmon rabbit health porridge manufactured using the persimmon rabbit health porridge manufacturing method according to the present invention has excellent color, excellent sensory properties such as taste and chewing sensation, and does not contain various additives used in conventional health porridge. It is harmless and has excellent mixing and dispersibility of rabbit meat, vegetables and grains when making persimmon rabbit health porridge.

After the cooling step (step g), a step of packaging the product (step f) may be further included. The quick-cooled persimmon rabbit health porridge prepared from step g above is placed in a container and packaged. A can or a retort pouch can be used as the container, and more preferably, it can be vacuum-packed in a retort pouch. The material of the retort pouch packaging container is one of PET, polyethylene, and polypropylene, or a mixture of two or more.

When packaging the retort pouch, the product can be sealed with liquid cooling at -25°C.

The packaged persimmon rabbit health porridge can be sterilized in a wet high-pressure manner at 121°C for 1 hour, then cooled, and stored and shipped. It is sterilized at high temperature and pressure to remove harmful bacteria, E. coli, etc., so it can be supplied without spoilage or deterioration for more than a year from the date of manufacture. It can be consumed right away by warming it in a simple way such as in a microwave or boiling it in hot water. It can be easily used by disabled patients and the elderly.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. However, these examples are for illustrating the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited thereto.

Preparation Example 1. Raising persimmon rabbits

Persimmon skins generated during the production of dried persimmons in the Sangju area were recovered, washed thoroughly, and dried in a dryer at 55°C for 70 to 80 hours to prepare dried persimmon skins for feed.

The dried persimmon peel was mixed with rabbit feed at a weight ratio of 0.05:1 and fed to rabbits, reared for 3 months, then slaughtered and used as persimmon-eaten rabbits.

The head of the slaughtered persimmon rabbit was recovered, and analysis of protein and fatty acid components was requested from the Korea Food Research Institute, and the results are shown in Figures 2 and 3. According to this, the persimmon rabbit prepared according to the present invention contains aspartic acid 12.16 mg/g, glutaic acid 21.12 mg/g, glycine 18.08 mg/g, alanine 11.77 mg/g, and arginine 10.01 mg/g. In addition, it was confirmed that threonine, serine, proline, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, and histidine were present at a concentration of 2 to 10 mg/g, making it a protein with excellent digestion and absorption rate. You can see that the ingredient content is very high.

The persimmon rabbit prepared according to the present invention was confirmed to contain 53.7% of saturated fat and 44.1% of unsaturated fat as fatty acid components, and 41.5% of palmitic acid and 8.5% of stearic acid as saturated fat. It was confirmed that 26% of oleic acid and 12.5% of linoleic acid were present as the unsaturated fatty acids. Since the persimmon-eaten rabbit prepared according to the present invention contains a high concentration of palmitic acid, which exhibits excellent antioxidant effects, antioxidant effects can be expected in subjects who consume it.

Example 1. Preparation of persimmon-eaten rabbit health porridge.

1) Rabbit head vegetable broth

10 kg of the head of the persimmon-eaten rabbit obtained from Preparation Example 1 and 2 live persimmon-eaten rabbits (approximately 1.2 kg x 2) were prepared. The persimmon-eaten rabbit head and persimmon-eaten rabbit meat were soaked in cold running water for more than 2 hours to remove blood before use. The rabbit head and rabbit meat with the blood removed were blanched in boiling water (95°C or higher) for 5 minutes to sterilize any impurities remaining on the surface, and then sterilized a second time in running water.

Add 30 g of dried kelp to 20 kg of cold water, store in the refrigerator (0~5℃), steep for 12 hours, then remove the kelp and make kelp broth. Put various vegetables (500 g whole garlic, 200 g whole ginger, 1 kg peeled green onion, 1 kg peeled onion, 1 kg radish, 5 bay leaves, 30 g whole pepper, 200 g dried shrimp, 200 g dried jujube) in a broth mesh and add vegetables. After making the pouch, add the vegetable pouch, raw rabbit meat, and rabbit head to the kelp broth and boil at 80-90°C for 1 hour (Figure 4a). After removing only the vegetable bag and heating it at the same temperature for another hour, it was cooled at room temperature (15°C in a shaded place) for 30 minutes, and filtered through a fine sieve to prepare rabbit head vegetable broth (Figure 4b).

2) Persimmon-eaten rabbit health porridge

100 g of peeled onion, 50 g of whole garlic, 5 g of pepper powder, 50 g of dried persimmon peel, 10 g of flower salt, and 100 g of cooking oil were placed in a blender and ground finely to prepare persimmon peel pesto. 300 g of raw persimmon rabbit meat from Preparation Example 1 was washed in running water to remove moisture, then applied persimmon peel pesto evenly, placed in an airtight container, placed in a refrigerator at 0-5°C, and aged for 24 hours. Persimmon skin pesto removes the odor remaining in persimmon-eaten rabbit meat, increases the digestibility of rabbit meat, and adds a high sweetness to the porridge. In addition, the dried persimmon peel of persimmon peel pesto has the effect of allowing harmful substances and heavy metals present in the body to be easily excreted out of the body, so it can have a beneficial effect on the health of the elderly and patients.

Raw rabbit meat aged with persimmon peel pesto and 1 L of rabbit head vegetable broth prepared in step 1) were placed in a pot and boiled over medium heat at 70 to 80°C for 1 hour. Take out the rabbit meat boiled in the rabbit head vegetable broth, remove the bones, and tear it into small pieces. Rabbit meat is low in fat and high in protein, and has a low amount of intramuscular fat, so it becomes tough when cooked at a high temperature and for a short time. Therefore, cooking meat over medium-low heat at 70 to 80°C for a long time makes the meat much softer and has a better texture than cooking it at high temperatures.

250 g of glutinous rice and 250 g of non-glutinous rice were washed with running water and soaked in cold water for 1 hour. Put 500 g of soaked rice and 800 ml of rabbit head vegetable stock in a pressure cooker, heat to a high temperature of 95 ℃ or higher, and when the target pressure is reached and the weight of the pressure cooker starts to move (about 10 minutes), cook over medium heat at 70 to 80 ℃. Additional heating was performed, and after 2 minutes, the heat was turned off and steamed for 20 to 30 minutes to complete the bamboo rice.

Put 2 L of rabbit head vegetable broth in a 20 L capacity pot and heat to 95°C. When the rabbit head vegetable stock starts to boil, add bamboo rice and stir slowly for 15 minutes over low heat at 60 to 70°C. Next, add finely torn rabbit meat and stir-fried vegetables (100 g green onion, 100 g carrot, 100 g shiitake mushroom, 100 g zucchini) and boil while stirring well. After about 10 to 20 minutes, when the viscosity of the porridge reached an appropriate consistency, the heat was turned off and the rabbit health porridge was quickly cooled using ice cold water (-10°C to -5°C). The completed persimmon rabbit health porridge was packaged and commercialized by sealing and rapid cooling (liquid cooling - 25°C) (Figure 5).

The stir-fried vegetables used were small chopped vegetables (100 g of green onions, 100 g of carrots, 100 g of shiitake mushrooms, 100 g of zucchini) stir-fried in 20 ml of cooking oil at 70 to 80 ° C. for 10 minutes.

Experimental Example 1. Sensory evaluation

The persimmon-eaten rabbit health porridge of Example 1 prepared through the same experiment as above was provided to 20 adult men and women. At this time, in Comparative Example 1, persimmon-eaten rabbit health porridge prepared in the same way as Example 1 was used, except that it did not undergo the process of maturing into persimmon peel pesto, and in Comparative Example 2, regular rabbits rather than persimmon-eaten rabbits were used. Then, rabbit health porridge prepared in the same manner as in Example 1 was used.

Adult men and women who were not allergic to any food were recruited (60s-90s, 11 men, 9 women), and were evaluated using a 5-point scale, with overall acceptability and flavor assessed. , sweetness, and texture were expressed using a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good).

division preference flavor sweetness Texture Example 1 4.2 4.3 4.1 4.4 Comparative Example 1 3.0 3.4 2.8 2.9 Comparative Example 2 2.3 2.5 2.9 2.1

As shown in Table 1, it was confirmed that the persimmon-eaten rabbit health porridge of Example 1 had an overall superior evaluation in all evaluation items than the rabbit health porridge of Comparative Examples 1 and 2. In other words, when persimmon peel pesto was not used in the manufacturing process of persimmon rabbit health porridge or when ordinary rabbit was used instead of persimmon rabbit, the overall preference, flavor, sweetness, and texture were evaluated low.

Accordingly, when health porridge was manufactured using persimmon-fed rabbits, overall preference, flavor, sweetness, and texture were found to be high even without additives.

Claims (9)

Method for producing persimmon rabbit health porridge comprising the following steps:
(a) Preparing rabbit head vegetable broth using raw rabbit meat and persimmon-eaten rabbit heads and vegetables in kelp broth;
(b) preparing persimmon peel pesto by grinding onion, garlic, pepper, dried persimmon skin, salt, and cooking oil in a blender;
(c) applying persimmon peel pesto to the growth of a persimmon rabbit and aging it at 0 to 5°C for 20 to 25 hours;
(d) adding the aged rabbit meat prepared in step (c) to the rabbit head vegetable broth prepared in step (a), heating it at 70 to 80° C., then removing the rabbit meat and removing only the meat;
(e) soaking glutinous rice and non-glutinous rice for 1 to 2 hours, adding the rabbit head vegetable broth prepared in step (a) and heating in a pressure cooker to prepare bamboo rice;
(f) Add the rabbit head vegetable broth prepared in step (a) to the bamboo rice of step (e), heat it at 60 to 70°C, add the rabbit meat, roasted green onions, and roasted shiitake mushrooms of step (d), A step of preparing persimmon rabbit health porridge by adding roasted carrots and roasted zucchini and heating again; and
(g) Rapidly cooling the persimmon rabbit health porridge prepared in step (f) using ice cold water at -10 ℃ to ??5 ℃. According to paragraph 1,
Method for producing persimmon rabbit health porridge, characterized in that the persimmon rabbit meat and persimmon rabbit head are manufactured through the following steps:
(1) Raising persimmon-eaten rabbits by feeding them a mixture of dried persimmon peel and mixed feed at a weight ratio of 0.01 to 0.09:1;
(2) slaughtering the persimmon-eaten rabbit and separating the persimmon-eaten rabbit head and rabbit meat; and
(3) removing the blood by immersing the persimmon-eaten rabbit head and rabbit meat in water at 10 to 20°C for 1 to 3 hours. According to paragraph 1,
In step a), the kelp broth is prepared by placing dried kelp in cold water, refrigerating, steeping for 10 to 15 hours, and then removing the kelp. According to paragraph 1,
In step a), the vegetables are persimmons made by putting at least one selected from the group consisting of whole garlic, whole ginger, peeled green onion, peeled onion, radish, bay leaf, whole pepper, dried shrimp and dried jujube into a broth net. How to make eaten rabbit health porridge. According to clause 4,
The vegetables include, based on 100 parts by weight of whole ginger, 250 parts by weight of whole garlic, 500 parts by weight of peeled green onions, 500 parts by weight of peeled onions, 500 parts by weight of radishes, 15 parts by weight of whole peppers, 100 parts by weight of dried shrimp, 100 parts by weight of dried jujubes, and bay leaves. A method of manufacturing persimmon-eaten rabbit health porridge, characterized in that it includes 5 leaves. According to paragraph 1,
In step a), heat at 80°C to 90°C for 30 minutes to 2 hours, remove only the vegetables, heat for another 30 minutes to 2 hours at the same temperature, cool at room temperature for 0.1 to 1 hour, and filter through fine sieve. A method of manufacturing persimmon-eaten rabbit health porridge, characterized in that it is manufactured. According to paragraph 1,
In step b), the mixing amount of each ingredient is 10 to 100 parts by weight of garlic, 1 to 10 parts by weight of pepper, 10 to 100 parts by weight of dried persimmon peel, 5 to 50 parts by weight of salt, and 20 to 200 parts by weight of cooking oil, based on 100 parts by weight of onion. A method of manufacturing persimmon-eaten rabbit health porridge, characterized in that it is a part by weight. According to paragraph 1,
A method for producing persimmon rabbit health porridge, characterized in that in step (f), the heating is performed again at a low heat of 60 to 70 ° C. for 10 to 20 minutes. Persimmon-eaten rabbit health porridge prepared according to any one of claims 1 to 8.