Method for preparing porridge using regional specialty products

Abstract

The present invention relates to a method for manufacturing porridge utilizing local specialties of the Hoengseong region. By pre-treating scorched rice brown rice, deodeok, tomatoes, broccoli, potatoes, and Hanwoo beef and cooking them with paprika broth, the invention provides a method for manufacturing porridge that can bring out the unique flavor of Hanwoo beef and vegetables produced in Hoengseong.

Description

Technology Field

[0001] The present invention relates to porridge manufacturing technology, and more specifically, to a method of manufacturing porridge using local specialties of the Hoengseong region, such as vegetables. Background Technology

[0003] Juk refers to a food prepared by adding about 5 to 10 times the amount of water to grains and boiling it for a long time until the grain kernels soften and the starch is sufficiently gelatinized, making it very easy to digest. Since such porridge can be made using only basic ingredients, it played an important role in the survival and nutritional intake of early humans and is known as an early human cooked food.

[0004] Since the Neolithic Age, porridge originated in the form of fish porridge centered on fish and shellfish. Over time, the ingredients used have diversified significantly to include grains, vegetables, seeds, fish, poultry, meat, nuts, and medicinal herbs, each possessing distinct characteristics depending on the region. In particular, because the ingredients consist of representative local products, it has been passed down as a traditional food with strong indigenous roots. In Korea, the development of agriculture has led to abundant grain production, and the geographical diversity of seafood has resulted in the development of a wide variety of porridge cooking methods utilizing these ingredients. Since rice has been produced in large quantities since the Joseon Dynasty, various types of porridge using rice as the main ingredient have particularly flourished. Furthermore, many varieties of porridge made by adding various auxiliary ingredients have been developed and widely distributed. Depending on the type of auxiliary ingredient, porridge is widely consumed as a health tonic, therapeutic food, meal replacement, delicacy, appetite stimulant, baby food, or diet food. Recently, there has been an increase in the sale of instant porridges packaged for various uses and ingredients to make consumption easier.

[0005] Although porridge-making technology has not changed significantly since the 1700s, detailed cooking methods vary greatly depending on the region and culture. There are also cases where meat and vegetables are boiled together to make porridge to enhance nutrition.

[0006] Korean Patent No. 10-1581623 discloses a conventional method for manufacturing beef and shiitake mushroom porridge, and FIG. 1 is a flowchart illustrating this.

[0007] Looking at the prior art above, beef shiitake mushroom porridge is prepared by preparing rice porridge, non-glutinous rice flour, broth or vegetable broth, sesame oil, and minced beef, then heating the contents of the cooking container and loosening the rice porridge with a presser, then repeatedly stirring to ensure the non-glutinous rice flour, broth or vegetable broth, sesame oil, and minced beef are well mixed, and when the cooking container starts to boil, prepared shiitake mushrooms are added and stirred for a certain period of time until the contents thicken to a certain consistency, at which point heating applied to the cooking container is stopped, and chives are added to the cooking container and mixed.

[0008] In particular, in regions where Hanwoo is a local specialty, such as Hoengseong or Andong, there are instances where Hanwoo is added to porridge and boiled. While such Hanwoo can provide a sense of fullness and health due to its unique texture and nutritional value, it is difficult to commercialize because the toughness of the meat and its strong meaty flavor can cause aversion.

[0009] In particular, when preparing porridge using local specialties, a scientific approach is required that preserves the characteristics of each ingredient while harmonizing them and maximizing the texture. The problem to be solved

[0011] The present invention was devised to solve the above-mentioned problems and aims to provide a method for manufacturing porridge that can enhance both flavor and nutrition while preserving the unique flavor of agricultural and livestock products from the Hoengseong region. means of solving the problem

[0013] To solve the above problem, the present invention comprises: a) a pretreatment step (S1000) of preparing roasted and ground scorched brown rice, crushed deodeok, steamed and ground tomatoes, blanched and minced broccoli, boiled and mashed potatoes made into a puree, and boiled and shredded Hanwoo beef; b) a paprika vegetable broth preparation step (S2000) of extracting yellow paprika broth for 10 minutes and extracting red paprika broth for 20 minutes over low heat at 80℃ or higher and less than 140℃; c) a first mixing step (S3100) of mixing 100g of the pretreated scorched brown rice, 20g of deodeok, 20g of tomatoes, 20g of broccoli, 50g of Hanwoo beef, and 0.8ℓ of red paprika broth; d) a first heating step (S3200) of heating the first mixed mixture at a high heat of 180°C or higher and 250°C for 10 minutes, and heating at a medium heat of 140°C or higher and 180°C for 20 minutes; e) a second mixing step (S4100) of mixing 0.2 liters of yellow paprika broth and 5 g of Hanwoo beef bone extract into the mixture; f) a second heating step (S4200) of adding 3 g of salt to the second mixed mixture and heating at a low heat of 80°C or higher and less than 140°C for 10 minutes; the present invention provides a method for manufacturing porridge comprising:

[0014] According to one embodiment, step a) may be prepared by soaking scorched brown rice for 30 minutes, roasting it in a dry pan at 80°C or higher and less than 90°C for 40 minutes, and then grinding it; cutting deodeok into pieces 2 cm or more and 3 cm or less in size, roasting it in a cooking appliance at 80°C or higher and 90°C for 5 minutes, and then crushing it; steaming tomatoes in boiling water for 7 minutes or more and less than 10 minutes, and then grinding them; blanching broccoli in boiling water for 2 minutes, soaking it in ice water for 2 minutes, and then mincing it; boiling potatoes in boiling water for 15 minutes or more and less than 20 minutes, and then mashing them to prepare them in the form of a puree; and boiling Hanwoo beef over low heat at 80°C or higher and less than 140°C for 15 minutes or more and less than 20 minutes, and then shredding it into pieces 3 cm or less in length and 1 cm or less in thickness. Effects of the invention

[0016] With the present invention having the above composition, the ingredients are utilized to harmonize and enhance flavor, thereby having the effect of having excellent marketability.

[0017] Furthermore, utilizing local specialties provides economic benefits by creating an economic breakthrough for local farms, and it has the effect of promoting the region widely. Brief explanation of the drawing

[0019] Figure 1 is a flowchart showing a conventional method for preparing beef and shiitake mushroom porridge. FIG. 2 is a flowchart illustrating a method for manufacturing porridge using local specialty products according to the present invention. Figure 3 is a diagram illustrating the process of preparing the harvested water in the method for making porridge using local specialty products according to the present invention. Specific details for implementing the invention

[0020] Hereinafter, specific examples of preferred embodiments and experimental examples will be described to aid in understanding the present invention. The following embodiments or experimental examples may be modified in various different forms, and the content of the present invention is not limited to the following examples.

[0021] The present invention provides a method for producing porridge that can bring out the unique flavor of Hanwoo beef and vegetables produced in Hoengseong by pre-treating scorched rice brown rice, deodeok, tomato, broccoli, potato, and Hanwoo beef and cooking them with paprika vegetable broth.

[0022] In applying the materials and processing methods unique to the present invention to conventional porridge manufacturing technology, processes such as grinding, aging, boiling, and simmering may be carried out. Since known equipment and principles may be applied to these processes, a detailed description of the steps of the manufacturing process, which are already well known, will be omitted.

[0023] FIG. 2 is a flowchart illustrating a method for manufacturing porridge using local specialty products according to the present invention.

[0024] The present invention basically provides a porridge prepared by boiling the basic ingredients, which are deodeok, tomato, broccoli, potato, scorched brown rice, Hanwoo, and Hanwoo beef bone extract, in paprika broth. To this end, the process proceeds through a pretreatment step (S1000), a paprika broth preparation step (S2000), a first heating step (S3200) targeting a first mixture, and a second heating step (S4200) adding and heating a second mixture.

[0025] Guseonjuk is provided through the above process. Here, Guseonjuk is defined as a healthy porridge made by applying the concept of Yakseonjuk, a Korean porridge made using medicinal herbs and healthy ingredients, and adding nine types of meat and vegetables produced in Hoengseong.

[0026] The characteristics or method of consumption of the porridge produced using the above materials do not limit the present invention.

[0028] a) Preprocessing step (S1000)

[0029] This is a process of preparing and pre-treating each vegetable and meat ingredient to ensure they are cooked to the appropriate size before being added to a predetermined vegetable broth. In this invention, each ingredient is trimmed in advance and pre-treated according to its characteristics, and scorched rice, brown rice, deodeok, tomatoes, broccoli, potatoes, and beef are prepared as follows.

[0031] (a-1) Preparation of brown rice for scorched rice

[0032] Wash the brown rice thoroughly under running water, and soak the washed rice in water for 30 minutes. Roast the soaked rice in a dry pan over low heat (between 80°C and 90°C) for 40 minutes until a nutty aroma is released, preparing it in the form of scorched rice (nurungji). In the following description, low heat, medium heat, and high heat are defined based on the surface temperature of cooking utensils such as frying pans or pots. For example, low heat is defined as 80°C or higher and less than 140°C, medium heat as 140°C or higher and less than 180°C, and high heat as 180°C or higher.

[0033] The finished scorched rice brown rice has a light brown color and a crispy texture when touched by hand.

[0034] The above scorched brown rice is ground to form particles of a set size.

[0035] The aforementioned scorched brown rice is rich in fiber, which activates bowel movements and aids digestion; it is composed of complex carbohydrates that provide sustained energy; and the phytic acid and antioxidant components contained in the brown rice husk have the function of preventing cell damage.

[0036] Prepare 100g of ground brown rice based on 1kg of final porridge.

[0038] (a-2) Preparation of Deodeok

[0039] Cleanly peel the deodeok root and slice it thinly. Here, it is preferable to cut it to a thickness of approximately 2 cm or more and 3 cm or less. The sliced ​​deodeok root can be stir-fried for 5 minutes over low heat, preferably at 80°C or higher and less than 90°C, to reduce bitterness and enhance its characteristic nutty aroma. The stir-fried deodeok root is then ground and prepared in a somewhat mashed form.

[0040] The above deodeok contains saponin, which strengthens the immune system, protects the lungs and bronchi, and is effective in relieving coughs. It is also known to contain components that stimulate appetite and aid digestion.

[0041] Prepare 20g of deodeok per 1kg of porridge.

[0043] (a-3) Tomato preparation

[0044] Remove the tomato stems and wash them thoroughly, then place them in boiling water in a steamer and steam for at least 7 minutes and less than 10 minutes to soften them.

[0045] Grind the steamed tomatoes mentioned above, strain them through a sieve to remove the skins, and leave only the flesh.

[0046] The above tomatoes are rich in lycopene, which prevents cell damage. In addition, they help regulate blood pressure and reduce cholesterol, thereby contributing to cardiovascular health, and are known to be rich in vitamins C and A, which help keep the skin clear and healthy.

[0047] Prepare 20g of tomatoes per 1kg of porridge.

[0049] (a-4) Prepare broccoli

[0050] Wash the broccoli and cut it into bite-sized pieces. Blanch it in boiling water with a little salt for about 2 minutes. Immediately immerse the blanched broccoli in ice water to maintain its vibrant color and crisp texture, then drain the water and finely chop it. Add 2g of salt for every 20g of broccoli.

[0051] Broccoli is known to contain sulforaphane, which inhibits the growth of cancer cells and has detoxifying effects that activate liver function and eliminate toxins. Additionally, it is rich in calcium and vitamin K, which helps maintain bone health.

[0052] Prepare 20g of broccoli per 1kg of porridge.

[0054] (a-5) Potato preparation

[0055] Peel the potatoes and wash them thoroughly. Boil them in boiling water for 15 to 20 minutes until tender, then mash them to prepare a smooth puree.

[0056] Potatoes contain ingredients that protect the stomach and aid digestion, and their high potassium content promotes the excretion of sodium, which helps regulate blood pressure, and complex carbohydrates can serve as an energy source.

[0057] Prepare 20g of mashed potatoes per 1kg of porridge.

[0059] (a-6) Preparing Hanwoo

[0060] Place the set weight of Hanwoo beef in water and boil it over low heat at a temperature of 80°C or higher and less than 140°C for 15 to 20 minutes. Drain the boiled beef using a sieve to remove excess water, then shred it thinly along the grain. Since most ingredients in porridge are in a softened state, it is preferable to cut them into smaller pieces than in typical food. Preferably, the pieces can be 3 cm or less in length and 1 cm or less in thickness.

[0061] Hanwoo contains high-quality protein that aids in muscle formation and recovery, and its high iron content helps prevent anemia and improves oxygen transport within the body. Additionally, it provides umami flavor through glutamic acid and nucleic acid components. In the case of Hanwoo, the sirloin cut may be used, but it is not necessarily limited to this.

[0062] Hoengseong Hanwoo is known for its high quality and flavor, achieved through the fact that cattle grow healthily without stress thanks to the mountainous terrain and clean water, as well as the significant diurnal temperature range. In particular, the lean meat is tender, savory, and possesses a deep umami flavor, boasting a superior taste compared to Hanwoo from other regions. Due to these tender characteristics, it harmonizes well with vegetables and brown rice even when served as porridge.

[0063] As will be described below, paprika, which is one of the main ingredients of the present invention, has a sweet taste and umami taste. The refreshing sweetness of paprika and the deep umami taste of Hanwoo create a contrast that not only enhances each other, but the vitamin C in paprika also promotes the absorption of non-heme iron in Hanwoo, allowing for the maximization of iron intake effects.

[0064] Prepare 50g of Hanwoo beef per 1kg of porridge.

[0066] (a-7) Preparing Hoengseong Hanwoo Beef Bone Extract

[0067] The blood is removed from the Hanwoo beef bones, and they are soaked in cold water for 4 to 6 hours, with the water changed several times during the washing process. Then, water is poured into a large pot, brought to a boil once, discarded, and washed again. Flavor and nutrients are extracted to the maximum extent through three extraction processes. The resulting broth is then reduced over low heat, concentrated, and filtered through a cheesecloth or sieve to remove residue, thereby producing a concentrated extract. This is then refrigerated and prepared. In this regard, known beef bone broth manufacturing techniques may be applied.

[0068] The above bone broth extract helps with bone health and skin elasticity, and has the effect of soothing the stomach and intestines. In addition, it replenishes physical strength and supplies energy, providing a recovery from fatigue.

[0069] Prepare 5g of beef bone extract per 1kg of porridge.

[0071] b) Paprika water preparation step (S2000)

[0072] According to the concept of the present invention, paprika is washed, the seeds and inner white membrane are removed, and it is sliced ​​and extracted with water to prepare vegetable broth for making porridge. However, since there are differences in the flavor contributed to the porridge depending on the color and part of the paprika, the present invention separates and extracts vegetable broth from yellow paprika and red paprika, and the extracted first vegetable broth and second vegetable broth are added at different stages. Specific embodiments related to this will be described later.

[0073] Paprika is known to be rich in antioxidants such as vitamin C, beta-carotene, and flavonoids, which prevent cell damage and strengthen immunity. It is also low in calories, making it suitable for dieting. Furthermore, it is rich in vitamins A and C, which help maintain skin elasticity and prevent aging, and contains dietary fiber, which aids in digestive health. Red paprika displays its red color due to lycopene, which is known to have cardiovascular disease prevention and anticancer effects. It also contains high proportions of vitamin C and beta-carotene. On the other hand, yellow paprika displays its yellow color due to zeaxanthin and lutein, which are carotenoid components important for eye health. Although the two colors of paprika share common components and benefits, the present invention separately extracts two types of vegetable broths, taking into account that there are differences in nutrition and taste as well as color due to the different components mentioned above.

[0075] c) 1st mixing step (S3100)

[0076] Mix the first water source with the materials prepared above.

[0077] That is, mix red bell pepper broth with roasted and ground scorched brown rice, ground deodeok, ground tomato, minced broccoli, and shredded Hanwoo beef.

[0078] At this time, 100g of scorched rice, 20g of deodeok, 20g of tomato, 20g of broccoli, and 50g of Hanwoo beef may be used. Red bell pepper broth can be placed in a 0.8ℓ container and boiled. The ingredients mixed here are based on a state where pretreatment is completed.

[0079] During this process, the red bell pepper juice permeates each ingredient, enhancing sweetness and flavor.

[0081] d) 1st heating step (S3200)

[0082] The mixed ingredients are heated with red paprika broth over high heat, preferably at 180°C or higher and less than 250°C, for 10 minutes, and then heated over medium heat at 140°C or higher and less than 180°C for 20 minutes to adjust the consistency of the porridge.

[0083] If necessary, additional red bell pepper broth can be added here to replenish moisture.

[0085] e) Second mixing step (S4100)

[0086] After the first heating is finished, additional yellow paprika broth can be added, and Hanwoo beef bone broth extract can be added to enhance the savory flavor. At this time, it is preferable to add steamed and mashed potatoes before the second heating to achieve a soft texture.

[0087] The above yellow paprika broth can be applied in an amount of 0.2 liters, and the Hanwoo beef bone broth extract can be applied in an amount of 5 g.

[0089] f) Secondary heating step (S4200)

[0090] Boil the above-mentioned mixed ingredients over low heat for 10 minutes, stirring to ensure the ingredients are evenly mixed. During this process, the subtle sweetness of the yellow bell pepper broth and the umami of the beef bone broth harmonize. The temperature of the above-mentioned low heat may be 80°C or higher and less than 140°C.

[0091] Salt may be added during the above second heating process to adjust the seasoning, and it is preferable that the salt be Hoengseong charcoal kiln salt. It is preferable that the amount of salt be 3g.

[0092] The Guseonjuk prepared as described above can yield 1 kg per serving, and excluding the vegetable broth, the remaining ingredients may consist of 20 g of deodeok, 20 g of steamed and ground tomato, 20 g of boiled broccoli, 20 g of boiled and mashed potato, 100 g of roasted scorched brown rice, 1,000 g of paprika vegetable broth, 50 g of Hoengseong Hanwoo beef, 3 g of Hoengseong charcoal kiln salt, and 5 g of Hoengseong Hanwoo beef bone extract. Here, red paprika vegetable broth and yellow paprika vegetable broth were added in an 8:2 ratio during the first and second mixing stages. Approximately 240g is vaporized during the heating process, and based on the total weight remaining, it may contain 2% by weight of deodeok, 2% by weight of steamed and ground tomato, 2% by weight of boiled broccoli, 2% by weight of boiled and mashed potato, 10% by weight of roasted scorched rice brown rice, 76.2% by weight of paprika vegetable broth, 5% by weight of boiled Hoengseong Hanwoo, 0.3% by weight of Hoengseong charcoal kiln salt, and 0.5% by weight of Hoengseong Hanwoo bone extract.

[0093] Below, we will examine the manufacturing process of the above-mentioned paprika broth.

[0095] Figure 3 is a diagram illustrating the process of preparing paprika water in the method of preparing porridge using local specialty products according to the present invention.

[0096] As previously mentioned, the difference in the components contained in yellow bell pepper broth and red bell pepper broth affects the overall flavor of the finished porridge product. Red bell pepper broth had a strong sweetness and flavor, while yellow bell pepper broth had a soft and subtle taste, and it was found that the boiling time and the stage of addition also affect the flavor.

[0097] However, since the qualitative effects on taste and aroma varied depending on the extraction process, added amount, and temperature of yellow and red bell pepper broths, it is necessary to find the most preferred manufacturing method.

[0098] When boiled for the same amount of time, the yellow bell pepper broth produced a clear broth with a yellowish tint, while the red bell pepper broth displayed a reddish hue with a distinct color.

[0099] As the boiling time increased, the color became progressively darker. In the case of yellow bell pepper broth, the yellow color intensified and carotenoids were extracted after 20 minutes. However, a somewhat cloudy color appeared after 30 minutes. At 20 minutes or less, a subtle sweetness and a refreshing aroma predominated, while after 20 minutes, the sweetness and aroma became stronger and a soft nutty flavor was added. After 30 minutes, the taste did not change significantly. However, prolonged boiling resulted in a negative effect on the color, which will be discussed later along with comparative examples.

[0100] In the case of red bell pepper broth, a light orange color was observed for 20 minutes or less; when exceeding 20 minutes, the red color became more intense due to capsanthin, and when exceeding 30 minutes, the color darkened. A moderate sweetness was present for 20 minutes or less. When exceeding 20 minutes, the sweetness and umami flavors intensified, and the characteristic aroma of the bell pepper emerged. When exceeding 30 minutes, a more concentrated flavor was produced, but as the time increased, a bitter taste emerged.

[0101] For the purposes of the present invention, the result of the yellow paprika extract (S2100) acts in the secondary heating (S4200), and in this step, it functions to soften the flavor of the extract and to subtly adjust the color. Therefore, it is necessary to extract a vegetable broth with a somewhat mild flavor and color, and thus it is desirable to extract the vegetable broth over low heat for a time of 10 minutes or more and less than 15 minutes.

[0102] In addition, in the case of the red bell pepper extract (S2200), it is mixed into the primary vegetable broth to enhance flavor and umami, and in particular, it permeates the finely shredded boiled Hoengseong Hanwoo to strengthen the redness, so it was advantageous to extract it for a longer time than the yellow bell pepper extract. Therefore, it was extracted over low heat for a time of 20 minutes or more and less than 25 minutes.

[0103] Below, we examined the differences in sensory evaluation of the Guseonjuk produced by the manufacturing process of the present invention compared with comparative examples. While the composition differed in each case, the basic equipment and manufacturing environment were applied identically, and changes in taste, aroma, preference, etc., were examined.

[0104] In the example, a final weight of 1 kg was prepared based on a single serving, divided into individual bowls, and sensory evaluation was performed. Based on the pre-processed state, the product was prepared using 20g of deodeok, 20g of tomato, 20g of broccoli, 20g of potato, 100g of scorched brown rice, 0.8ℓ of red bell pepper broth, 0.2ℓ of yellow bell pepper broth, 50g of Hoengseong Hanwoo beef, 3g of Hoengseong charcoal kiln salt, and 5g of Hoengseong beef bone extract. The yellow bell pepper broth was extracted for 10 minutes over low heat at 100℃, and the red bell pepper broth was extracted for 20 minutes over low heat. The boiled Hanwoo beef was shredded into pieces less than 3cm in length and less than 1cm in thickness; the first heating step involved heating for 10 minutes over high heat at approximately 200℃ and for 20 minutes over medium heat at approximately 150℃. The second heating step involved applying low heat at 100℃ for 10 minutes.

[0106] <Comparative Example 1>

[0107] In Comparative Example 1, the mixture of yellow paprika vegetable water (S4100) was removed and only beef bone extract was added. In the first mixing process, 1 liter of red paprika vegetable water, which is the first vegetable water, was added. The remaining conditions were controlled in the same way as in the above example.

[0109] <Comparative Example 2>

[0110] In Comparative Example 2, yellow paprika water was added instead of red paprika water in the first mixing (S3100). 1 liter was added, but the addition of paprika water was omitted in the second mixing (S4100). The remaining conditions were controlled in the same way as in the above example.

[0112] <Comparative Example 3>

[0113] In Comparative Example 3, red bell pepper water and yellow bell pepper water were added together in a 1:1 ratio during the first mixing (S3100). The remaining conditions were controlled in the same way as in the above example.

[0115] < Experimental Example >

[0116] For the above examples and comparative examples, four types of porridge were portioned into identical bowls and tasted. The maximum score was set to 5.0, allowing for differences to be assigned in increments of 0.1.

[0117] The subjects of the experiment were 20 adult men and women aged 20 or older who are sensitive to the taste of food.

[0119] item Examples Comparative Example 1 Comparative Example 2 Comparative Example 3 Taste preference 4.32 3.07 1.85 3.81

[0120] In terms of taste, the embodiment of the present invention received the highest preference, while Comparative Example 3 and the embodiment showed similar preference in about half of the cases. However, in most cases, the embodiment showed a higher preference for taste than Comparative Example 3. Although the sensory evaluation results were similar for umami, Comparative Example 3 showed a tendency to be inferior in the subtly soft taste. As will be described later, the cloudy color is also expected to have affected the taste.

[0121] Next was Comparative Example 1, in which only red bell pepper broth was added, and Comparative Example 2 ranked the lowest by a significant margin. It is understood that the addition of red bell pepper broth significantly affects the umami taste. In other words, it is worth noting that the average was 3 or higher in all three cases where red bell pepper broth was added.

[0122] Meanwhile, in Comparative Examples 1 and 3, the score difference was significantly higher when red and yellow bell pepper broths were added together compared to when only red bell pepper broth was added in the first step. As mentioned above, regarding qualitative indicators, the experimenters emphasized the milder taste more in Comparative Example 3.

[0124] item Examples Comparative Example 1 Comparative Example 2 Comparative Example 3 Color preference 4.83 2.07 2.50 3.85

[0125] The results regarding color were similar to those of taste preference. In the examples, the highest preference was shown overall regarding color, and Comparative Example 3 ranked next. There were many comments that Comparative Example 3 displayed a somewhat cloudy color.

[0126] Comparative Example 1 and Comparative Example 2 showed different results compared to the taste preference mentioned above. Comparative Example 2 received generally higher scores than Comparative Example 1, with many comments stating that although Comparative Example 2 had less redness, the color of the ingredients appeared slightly more vivid. In the case of Comparative Example 1, the red color was emphasized, but the color of other ingredients was not highlighted.

[0127] Meanwhile, regarding the degree of turbidity, Comparative Example 1 and Comparative Example 3 showed similarly the most turbid results, which is expected to be the result of boiling the yellow paprika broth for a long time as described above.

[0128] Regarding the Hanwoo beef, the content of red paprika broth had a positive effect, but regarding the color of the entire ingredient, it was found that the yellow paprika broth added in step 2 had a positive effect.

[0129] In addition, it was found that the temperature of the first heating was higher than the low temperature of the second heating, which had a significant effect.

[0131] item Examples Comparative Example 1 Comparative Example 2 Comparative Example 3 Scent preference 4.17 1.91 3.89 4.05

[0132] In the next experimental example, the scent evaluation, the results showed almost no difference between the Example and Comparative Example 3, and in fact, many experimenters gave higher scores to Comparative Example 3. In particular, it was observed that the refreshing scent from the yellow bell pepper extract stood out, which could be inferred from the fact that Comparative Example 2 received a score that was not significantly different.

[0133] However, regarding the harmony of deep and fresh scents, the embodiment of the present invention recorded a significantly high preference.

[0134] In the case of Comparative Example 1, it is understood that the result was obtained by excluding yellow bell peppers, but it showed a higher score difference than expected.

[0136] Synthesizing the results of the sensory evaluation above, it was found that in the case of red bell pepper broth, mixing and heating at the initial stage while slightly increasing the specific gravity had a positive effect on the overall umami of the ingredients and the palate resulting from the unique red color of Hanwoo beef. Additionally, it was found that yellow bell pepper broth contributed to a refreshing aroma and an overall soft taste, and also had an effect on making the broth look glossy when served in a bowl. However, since the turbidity of yellow bell pepper broth increases the longer it is boiled beyond a certain time, it was desirable to perform heating only during the secondary heating process.

[0137] By using the method for manufacturing porridge using local specialty products of the present invention as described above, the ingredients are harmonized and flavor is enhanced by utilizing Hoengseong's specialty products such as Hanwoo beef, salt, potatoes, deodeok, and paprika, thereby providing an excellent porridge product.

[0138] Furthermore, utilizing local specialties provides economic benefits by creating an economic breakthrough for local farms, and it has the effect of promoting the region widely.

[0139] In the foregoing, the present invention has been described in detail based on the embodiments and the accompanying drawings. However, the scope of the present invention is not limited by the above embodiments and drawings, and the scope of the present invention will be limited only by the contents described in the claims set forth below.

Claims

Claim 1 a) A pretreatment step (S1000) of preparing roasted and ground scorched brown rice, mashed deodeok, steamed and ground tomatoes, blanched and minced broccoli, boiled and mashed potatoes made into a puree, and boiled and shredded Hanwoo beef; b) A paprika vegetable broth preparation step (S2000) of extracting yellow paprika broth for 10 minutes over low heat between 80℃ and 140℃ and extracting red paprika broth for 20 minutes; c) A first mixing step (S3100) of mixing 100g of the pretreated scorched brown rice, 20g of deodeok, 20g of tomatoes, 20g of broccoli, 50g of Hanwoo beef, and 0.8ℓ of red paprika broth; d) Heating the mixture from the first mixing step over high heat between 180℃ and 250℃ for 10 minutes, and over medium heat between 140℃ and 180℃ A method for preparing porridge comprising: a first heating step (S3200) of heating for 20 minutes; e) a second mixing step (S4100) of mixing 0.2 L of yellow paprika broth and 5 g of Hanwoo beef bone extract into the mixture; f) a second heating step (S4200) of adding 3 g of salt to the second mixed mixture and heating for 10 minutes over low heat at 80°C or higher and less than 140°C. Claim 2 A method for preparing porridge according to claim 1, wherein step a) involves roasting scorched brown rice soaked for 30 minutes in a dry pan at 80°C or higher and less than 90°C for 40 minutes and then grinding it; cutting deodeok into pieces 2 cm or more and 3 cm or less in size, roasting it in a cooking appliance at 80°C or higher and 90°C for 5 minutes, and then mashing it; steaming tomatoes in boiling water for 7 minutes or more and less than 10 minutes and then grinding them; blanching broccoli in boiling water for 2 minutes, soaking it in ice water for 2 minutes, and then mincing it; boiling potatoes in boiling water for 15 minutes or more and less than 20 minutes, and then mashing them to prepare them in the form of a puree; and boiling Hanwoo beef over low heat at 80°C or higher and less than 140°C for 15 minutes or more and less than 20 minutes, and then shredding it into pieces 3 cm or less in length and 1 cm or less in thickness.

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