Red bean porridge manufacturing method

• Main Author: HAN SEUNG YEOP
• Format: Patent
• Language: English; Korean
• Published: 14.06.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

According to the present invention, a method for preparing red-bean gruel comprises: a pretreatment step of mixing red beans and water, soaking the red beans for 8-12 hours, and sieving and selecting the soaked red beans; a boiling step of mixing the selected red beans with water and boiling the same at a temperature of 80-120 ℃ for 60-120 minutes; a red-bean gruel raw ingredient preparing step of preparing a raw ingredient for red-bean gruel by grinding the boiled red beans; a heating step of mixing water with a mixture, in which 80-95 parts by weight of red-bean gruel, 1-10 parts by weight of salt, and 1-10 parts by weight of sugar are mixed, and heating the mixture at a temperature of 130 ℃ for 60-180 minutes while stirring the same; and a red-bean gruel preparing step of mixing 90-99 parts by weight of the mixture that is mixed with water and then heated with 1-10 parts by weight of starch syrup and heating the same at a temperature of 80-120 ℃ for 20-40 minutes while stirring the same, thereby preparing red-bean gruel. According to the method for preparing red-bean gruel, of the present invention, it is possible to provide red-bean gruel with a high content of red beans and excellent flavor by using red beans as a raw ingredient without using rice. 본 발명에 따른 팥죽의 제조 방법은, 팥을 물과 혼합하고 8 내지 12시간 동안 불린 다음 체에 거르고 선별하는, 전처리 단계; 선별된 팥을 물과 혼합하고 80 내지 120℃로 60 내지 120분 동안 삶는, 삶는 단계; 상기 삶은 팥을 갈아 팥죽 원물을 제조하는, 팥죽 원물 제조 단계; 상기 팥죽 원물 80 내지 95 중량부, 소금 1 내지 10 중량부 및 설탕 1 내지 10 중량부를 혼합한 혼합물을 물과 섞어 90 내지 130℃로 60 내지 180분 동안 교반하면서 가열하는, 가열 단계; 및 물에 섞어 가열된 상기 혼합물 90 내지 99 중량부와 물엿 1 내지 10 중량부를 혼합하고 80 내지 120℃로 20 내지 40분 동안 교반하면서 가열하여 팥죽을 제조하는, 팥죽 제조 단계;를 포함하는 것을 특징으로 한다. 본 발명의 팥죽의 제조 방법에 따르면, 쌀 없이 팥만을 원물로 하여 높은 팥 함량 및 뛰어난 향미를 나타내는 팥죽을 제공할 수 있다.