KR101577009B1 - Corn crackers and a method for manufacturing thereof - Google Patents

Abstract

In the present invention, the main ingredient of the waxy corn powder which covers the ingredients is the dominant ingredient of the waxy corn powder which is removed from the wax, and the cutting material of the inside ingredient is cut into thin slices of vegetables, and then it is added to salt, and this is mixed with the seasoning, The present invention relates to a chewy corn solder which can softly cook, spread the prepared whole chicken on the whole chicken blood, and make the whole chicken bite to be eaten, so that a sweet taste of chopped corn can be felt and a soft texture can be felt by frying in edible oil, and a manufacturing method thereof ,
This composition is prepared by mixing 40 to 70 parts by weight of corn powder and 15 to 35 parts by weight of potato powder with water to make a mixture, spreading it thinly in a wide container, To prepare a full-blown blood;
100 parts by weight of the above vegetables are cut into long and slender forms, which are then sifted in 15 to 8 parts by weight of salt and dehydrated to reduce moisture. The dehydrated pickled vegetables are buried in 10 to 4 parts by weight of seasonings and then mixed with edible oils Frying to prepare a whole body;
Uniformly spreading a polygonal bone on the molar blood, and wrapping the molar blood around the molar blood.

Description

FIELD OF THE INVENTION The present invention relates to a corn cracker and a method for manufacturing the same,

In particular, the present invention relates to a method for producing a whole rice bran using corn, which is produced in Hongcheon, which is famous for chalcopyrite. Especially, the whole corn bran wrapped around the raw material is used as the dominant main component of the bran corn powder, It is sliced into thin slices and then cut into small pieces of salt. This is mixed with seasoning and fried with edible oil. It is gently tasted and cooked smoothly. After spreading the thus prepared whole chicken soup evenly on the whole blood, The present invention also relates to a method for manufacturing a corn solder which can feel and feel a soft texture by roasting in edible oil and a method for producing the corn.

It is a dialect of Gangwon-do Jeongseon, which is said to be a roll cake,

These cuts are made up of Chow Byung-So, the in-house material, It is mainly used for flour, because flour is used in all its forms, and flour is used for flour.

In this way, the whole mushrooms are wrapped around the mushrooms, which are the ingredients, and the mushrooms that surround the mushrooms are functioning as an infiltration powder, so they must be equipped with the function of turning off the mushrooms, so it is best to use mainly flour or mix a small amount of potato flour with wheat flour .

The reason why the flour is used for the overcooked fat is that when the perennial blood surrounding the ingredient is weakened, when the perennial flounder is wrapped around the peritoneal cavity, or when the horse is broken during the next storage and is transformed, to be. This unhealthy dish is not a food that can be widely encouraged in contrast to the proverb, "The good bread can be eaten," as it is.

For this reason, conventional corn, which is not corn in the past, has been used for the use of corn bran in the past, but the corn bran is not effective as a main component of corn bran and is added only in a small amount. In addition, waxy corn may be used, but the content of the waxy corn is very small, so that it is added to a small amount so as to diversify the grains constituting the whole blood or to use it as a raw material, so that it is completely different from the present invention.

Conventionally, only one rice bran using corn is presented as a method for producing rice bran using a barley mixture and a tofu mixture disclosed in the patent 10-2012-0136834. However, this is not a main constituent of rice bran, Which is a very different additive to the present invention since it is added only in a small amount for the purpose of assortment, and thus it does not feel the palatable flavor of corn.

Therefore, it is possible to feel the sweet flavor of corn using the corn which is known to be excellent in corn, and to use the corn as a dominant ingredient of corned beef in Gangwon province. There is a desperate need for a bottle to make a taste and its manufacturing method.

Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method of manufacturing a corn steep liquor which uses a corn steep liquor, And a method of manufacturing the same.

Another purpose of the present invention is to cut vegetables thinly and sliced finely, then to cut into small pieces of salt, and then add this to the sauce and fry it with edible oil, but it is gently cooked and softly cooked. And a method for manufacturing the same.

In order to accomplish the above object, the present invention provides a method for producing pickled rice of the present invention, wherein 40 to 70 parts by weight of corn powder and 15 to 35 parts by weight of potato powder are mixed with water, Spreading it thinly in a wide container and burning it to prepare a thinned beaker;

100 parts by weight of the above vegetables are cut into long and slender forms, which are then dipped in 15 to 8 parts by weight of salt and dehydrated in order to reduce water content. The dehydrated pickled vegetables are roasted in 10 to 20 parts by weight of red pepper powder, 4 parts by weight of seasoning, and then frying it with cooking oil to prepare a whole body;

Uniformly spreading the polypoid lesion on the lesioned lesion, and wrapping the lesioned lesion.

Here, the waxy corn is dried at a drying rate of 85% or more and is ground into a powder form after removing the coating.

The vegetables to be used in the preparation of the whole mushroom are Chinese cabbage or radish, or they are mixed. When the vegetables are roasted, they are roasted at 65 to 75 ° C for 13 to 18 minutes together with perilla oil.

The method of the present invention is to use the whole corn flour wrapped around the cornstarch, so that the excellent repellent force of the corn flour is safely wrapped around the cornstarch so that it preserves its original shape and feels the taste of corn It has the advantage of providing a whole bottle that anyone can eat delicious.

In addition, in the present invention, in the present invention, since the pickled vegetables which are the ingredient materials are roasted in low-temperature cooking oil in the last manufacturing process and processed in a gentle manner, the flavor of the pickled corn is accompanied with the mild taste of the pickled corn, It has the advantage that anyone can enjoy a delicious whole dish.

Hereinafter, the corn solder according to the present invention and the method for producing the corn solder will be described in detail.

Walnut corn is an excellent varietal of corn, and is mainly used for steaming and eating as a snack. It is used as an industrial raw material because it is excellent in the subtractive nature called amylopectin. As the name suggests, corn is very cold, because it has a different powder structure than that of normal corn, and the area surrounding the seeds is composed of only amylopectin, which is a component of the powder. Although most of the white egg species with round egg shape are grown, the preference for black waxy corn is also increasing in recent years. It must be harvested for about 30 days after flowering to produce a delicious taste. If it is harvested too early, the texture of chewing is soft but it is less tasteless. Since the moisture content is low, there is little change in quality even after storage, which leads to high commercial value.

This waxy corn is famous for the mountains of Hongcheon in Gangwon Province. It is well known that Hongcheon mountain corn is superior to other provinces and has a good flavor and good digestibility. The present applicant, Hongcheon Army, has been conducting a lot of research for the development of food using corn in the Agricultural Technology Center in order to promote the consumption of corn germ produced in large quantities in the hall. As a result, the present invention has been filed.

The method of manufacturing the whole mug of the present invention using waxy corn includes the steps of manufacturing a mugwort, preparing a mugwort, and uniformly spreading a mugwort on the mugwort, and wrapping the whole mugwort.

First, a method for manufacturing a whole blood will be described. In the step of preparing the corn borer, the corn flour and the potato flour are mixed to form a thin corn flour. That is, 40 to 70 parts by weight of corn powder and 15 to 35 parts by weight of potato powder are mixed with water and spread in a thin container in a wide container, based on 100 parts by weight of vegetables described below, It is produced in the form of a flameproof and a thin blister.

The waxy corn powder is collected from natural corn grains and dried naturally in a well-ventilated area until a drying rate of 85% or more is obtained. The coat of corn is a thin layer of fibrous material that envelops the granules and is a hard material with a low powder quality and 15% crude fiber content. Therefore, the grain of the dried corn husk is removed and only the innermost pure grains are used.

The dried and demineralized corn grains are crushed and crushed into powder form, and 40 to 70 parts by weight of the 100 parts by weight of the vegetables constituting the comb-pot are used. It is preferable to use 55 parts by weight.

When the corn powder is used in an amount of less than 40 parts by weight, the function of the corn steep liquor deteriorates, and when the corn steep liquor is wrapped around the corn steep liquor, there is a fear that the corn steep liquor may be broken or the like. In addition, when the corn powder is used in an amount of 70 parts by weight or more, the excessive use of the corn powder improves the performance, but there is a problem that the taste of the pot stew can not be felt properly.

The potato powder is an element that forms a trocar with the corn powder. The potato powder uses dried powder so that the corn dust component can be well absorbed. The potato powder is used in an amount of 15 to 35 parts by weight based on 100 parts by weight of the vegetables constituting the whole area. Preferably 24 parts by weight.

When the potato powder is used in an amount of less than 15 parts by weight, the potato taste can not be felt properly due to the lack of the use amount. If the powder is used in an amount exceeding 35 parts by weight, the amount of used corn powder, There is a possibility that a problem of deterioration of the sticking function may occur.

When the corn powder and the potato powder are completely prepared, they are mixed with water to form a paste-like state so that the whole blood can be made into a thin blister form. The amount of water to be used at this time is used empirically so that it can maintain the original state without breaking when the whole blood is collected and the whole area is wrapped around the whole area. The content of the water can be optionally determined by an enemy practice. In one embodiment, the water content is about twice the combined weight of corn powder and potato powder.

The following describes the manufacturing method of the fire-fighting place. Choweungso is a stuff material wrapped inside when rolled up like a roll cake in a state where it is placed on the whole blood. 100 parts by weight of the vegetables are cut into long and thin pieces, and the pieces are cut into 15 to 8 parts by weight of salt, and then dehydrated in a dehydrator to reduce moisture, and the dehydrated and pickled vegetables are roasted in red pepper, And 10 ~ 4 parts by weight of seasoning containing pepper powder, and then frying it together with cooking oil.

The vegetable may be selected from Chinese cabbage or radish and mixtures thereof. Further, the vegetable used in the kimchi can be applied to all of the vegetables. In the embodiment of the present invention, the use of cabbage and radish is explained.

100 parts by weight of vegetables are cut into slender pieces using a cutting tool or a cutting machine. The cutting size of these pieces is approximately the same as the size of the gimbap for kimbap when the thinned rice bran of the present invention is manufactured into a thin bell shape, so that it is cut to such an extent as to be accommodated therein. As a matter of course, it is wrapped around inside a polygonal tube, and when it is finished, multiple pieces are cut in the lateral direction so that they can be fed individually.

When the vegetables are cut as described above, the process of cutting the cut vegetables into salt proceeds. The salt used can be sun salt. The time to bake the vegetables in salt uses the traditional method of soaking kimchi kimchi, and this information is a well-known technique that can be known empirically.

That is, if salt is sprinkled evenly over 15 to 8 parts by weight of salt to 100 parts by weight of the cut vegetables, salt is dissolved by osmotic pressure and permeates into the vegetable, and the vegetable becomes breathable and becomes smooth and salty. The preferred amount of salt used is 12 parts by weight. As described above, the pickled vegetables are submerged in salt water, so after removing the vegetables from the brine, they are put into a dehydrator and forced dehydration to prevent the brine from flowing down.

In the next step, the sauce is added to the salted and dehydrated vegetables. Namely, the dehydrated pickled vegetables are mixed with 10 to 4 parts by weight of seasoning including red pepper powder, green onion, ginger and pepper. It is preferable that the above-mentioned seasonings are blended in a ratio of 3.5: 1.5: 0.5: 0.5 by weight of red pepper powder, green onion, crushed ginger, and black pepper.

The vegetable with the seasoning is formed into a round pan, and the round pan is roasted at the middle temperature together with the cooking oil in the final manufacturing process. The edible oil uses perilla oil and fried seasoned vegetables at 65-75 ° C for 13-18 minutes with perilla oil. Seasoned vegetables are preferably roasted at 70 ° C for 15 minutes. The reason why the salted and seasoned vegetables are roasted in the perilla oil is to roast the vegetables and to soften them and to increase the texture.

Seasoned vegetables are pickled vegetables, so they are the same as fresh vegetables, so they give a strong texture. But if vegetables are roasted under the condition of 65 ~ 75 ℃ for 13 ~ 18 minutes, they will be softer and smoother. . Conventional rice cracker manufacturing method is in contrast to the present invention because the kimchi contained in the rice cracker is used as raw kimchi without roasting in the manufacturing process. The Applicant has found that the addition of a separate step of roasting the whole area in the process of manufacturing the whole rice cracker of the present invention can give a soft texture.

In the manufacturing process of Jeonbyeong, the vegetables are roasted in the perilla oil and then cooled to the natural state until the roasted chonmyeon is at room temperature.

The next step is to put the prepared whole body on the whole blood, wrap the whole blood and wrap it. That is to say, spread the uniformly on the prepared whole blood and wrap the whole blood like a roll cake. In this case, the bowel is wrapped around the bowel, and the bowel preparation of the present invention is completed. Of course, the above-described cut-outs can be cut into a plurality of pieces in the lateral direction so as to be easy to eat.

The solder thus manufactured is sold at the manufacturing site or shipped through separate vacuum packaging.

[Examples 1 to 4]

In the condition of the embodiment shown in the following Table 1, Jeonbyeongpyeon and Jeonbyeongso were prepared, and Jeonbyeongso was placed on the prepared Jeonbyeongbyeo. The degree of preference was assessed by the 5-point scoring method with 30 workers in the Hongcheon Army. The results are shown in Table 1 below.

Example Condition and inspection subject Ingredients and Conditions Example 1 Example 2 Example 3 Example 4 Whole blood
Wax corn powder (g) 400 550 700 550 Potato powder (g) 200 240 350 300



The vegetable
Chinese cabbage (kg) One One One Radish (kg) One Salt (g) 80 120 150 100
amount
Myth
Red pepper powder (g) 25 35 35 30 Wave (g) 15 15 10 15 Ginger (g) 15 5 13 10 Black pepper (g) 5 5 2 5 Roasting temperature (℃) 75 70 65 70 Gospel hours (minutes) 13 15 18 13
* Sensory test flavor 4 5 3.8 4.7 Texture 4.7 5 4.8 4.7 Likelihood 4 5 4 4.2

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

As can be seen from the above examples, Example 2 showed better results in all items of sensory evaluation than in the other Examples. In Example 4, which used vegetables as radish, the sensory evaluation was higher in the item of taste, The sensory test was slightly lower in Example 3 than in the other Examples. In all of the examples, the score of the texture was high, which is considered to be a result of feeling a soft texture by frying in the perilla oil.

[Comparative Examples 1 to 2]

The taste, texture, and preference of the whole broth prepared according to the comparative example on the basis of the above examples were evaluated by the 5-point scale method with 30 workers of the same workplace as the sensory test workers, and the results are shown in Table 2 below .

Comparative Example Condition and Inspection subject Ingredients and Conditions Comparative Example 1 Comparative Example 2 Whole blood
Wax corn powder (g) 300 800 Potato powder (g) 500 100



The vegetable
Chinese cabbage (kg) One One Radish (kg) Salt (g) 50 170
amount
Myth
Red pepper powder (g) 10 50 Wave (g) 5 20 Ginger (g) 20 5 Black pepper (g) 0 10 Roasting temperature (℃) 50 100 Gospel hours (minutes) 5 20
* Sensory test flavor 3 2.5 Texture 2.5 3.5 Likelihood 2.5 3

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

In Comparative Example 1, there was a problem that the cornstarch powder was less in the corn flour than in the Example, and the cornstarch blood was broken due to the low repellency of the cornstarch. In Comparative Example 2, the cornstarch powder was used much better than the Example There was a lot of opinion that the salt was used too much and the taste was weighed. In Comparative Example 2, the texture of the stain was found to be relatively high when the stain was stolen for 20 minutes.

As can be seen from the above, the present invention is characterized in that the corn powder produced in Hongcheon County is used as a dominant main ingredient of the bean curd, and the bean curd, in which the chewy feeling is softened, is placed on the bean curd, Therefore, it is an advantageous invention that can feel the fine taste of the waxy corn and can be served with a mild texture with a good flavor by being roasted in a perilla oil.

Claims (3)

40 to 70 parts by weight of corn powder and 15 to 35 parts by weight of potato powder are mixed with water to make a mixture, which is then thinly spread in a large container and fired to form a thin, Producing a blood;
100 parts by weight of the above vegetables are cut into long and slender forms, which are then sifted in 15 to 8 parts by weight of salt and dehydrated to reduce moisture. The dehydrated pickled vegetables are buried in 10 to 4 parts by weight of seasonings and then mixed with edible oils Frying to prepare a whole body;
A step of uniformly spreading a polygonal line on the polygonal line, and wrapping the polygonal line on the polygonal line.
The method according to claim 1, wherein the waxy corn is dried at a drying rate of 85% or more and is ground to a powder form after removing the coating;
Wherein the vegetables to be used in the whole rice paddy field are Chinese cabbage or radish or mixtures thereof, and when the vegetables are roasted, they are roasted at 65 to 75 ° C for 13 to 18 minutes together with perilla oil.
Characterized in that it is produced by the method of claim 1 or claim 2.