KR101924010B1

KR101924010B1 - Method for manufacturing corn bread and corn bread using the same

Info

Publication number: KR101924010B1
Application number: KR1020180018128A
Authority: KR
Inventors: 박성욱
Original assignee: 박성욱
Priority date: 2018-02-14
Filing date: 2018-02-14
Publication date: 2018-11-30

Abstract

A method of making corn bread and a corn bread made using the same are disclosed. In the method of manufacturing corn bread according to one embodiment of the present invention, corn kernels introduced into breads include corn kernels and roasting corn kernels, so that not only corn kernels but also a unique texture due to roasting corn kernels are expressed, You can give a sense of beauty.

Description

METHOD FOR MANUFACTURING CORN BREAD AND CORN BREAD USING THE SAME [0001] The present invention relates to a method for producing corn bread,

The present invention relates to a bread making method and a bread prepared using the same, and more particularly, to a corn bread making method and a corn bread prepared using the same.

Corn has the function of alleviating edema to prevent diarrhea by removing diarrhea and preventing swelling. It is not only a low calorie but also has a good function for diet because it has low fat content and dietary fiber. In addition, rich linoleic acid component lowers cholesterol level and improves the vascular system disease. In addition, it has the function of hangover relief, improvement of constipation, prevention of cavities by bisshiosterol ingredient, skin beauty, enhancement of liver function, Can be expected. That's why corn is being commercialized in a variety of ways, including bread, beverages, ice cream, canned foods, and salads.

Korean Registered Patent No. 10-1771099 (Registered on Aug. 18, 2017)

The present invention provides a method for producing a corn bread having excellent texture and pharmacological effects and corn bread prepared using the same.

According to an aspect of the present invention, there is provided a method of preparing a mixture comprising: a) preparing 180 to 210 parts by weight of a first mixture comprising eggs, sugar, salt, strength, and yeast; b) adding 40 to 55 parts by weight of a liquid material containing water, milk, and syrup to the first mixture to form a base paste and mixing at low speed; c) adding 5 to 10 parts by weight of the mushroom powder in step b) before the kneaded product reaches the clean-up step and continuing to mix to form a final kneaded product; d) preparing a second mixture comprising 40 to 60 parts by weight of whole corn kernels, 10 to 15 parts by weight of roasting corn kernels, 30 to 50 parts by weight of mayonnaise, and 10 to 15 parts by weight of sugar; And e) dividing the final dough into a plurality of bases after primary fermentation, and punching and secondary fermenting the second mixture on each of the divided bases .

At this time, before the step (d), the corn grains are stripped, and the corn grains are sprayed with water on the surface of the corn grains. Conducting the first roasting until the surface temperature of the corn kernel reaches 58 캜 at a temperature range of the drum temperature of the roaster group of 60 캜 or more and less than 80 캜; The surface of the first roasted corn kernel is sprayed with water again and the second roasting is carried out until the surface temperature of the corn kernel reaches 72 캜 at a range of the drum temperature of the roaster machine of 80 캜 or more and less than 85 캜 step; The surface of the secondary roasted corn kernel is sprayed again with water and the third roasting is carried out until the surface temperature of the corn kernel reaches 81 캜 at a range of the drum temperature of the roaster group of 85 캜 to 95 캜 And a roasting corn grain manufacturing step comprising the steps of:

The corn bread according to embodiments of the present invention may provide corn bread with mushroom powder added to the batter. Furthermore, corn kernels introduced into breads contain corn kernels and roasted corn kernels, which give a new aesthetic to consumers, as well as corn kernels as well as a unique texture due to roasting corn kernels.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for producing corn bread according to one embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. It is to be understood that the following description is illustrative of the present invention, and the technical spirit of the present invention is not limited to the following description. BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention. In addition, thickness, size, etc. of each member in the drawings may be exaggerated, omitted, or schematically shown for convenience of explanation.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for producing corn bread according to one embodiment of the present invention. FIG. Referring to FIG. 1, a method of manufacturing a corn bread according to an embodiment of the present invention includes a first mixing step S10, a low speed mixing step S20, a final kneading water forming step S30, ), And a first and a second fermentation step (S50). Although not shown in FIG. 1, after step S50, the kneaded product may be further heated in an oven to bake the kneaded product.

Each step will be described in detail below.

Step S10

First, a first mixture is prepared. The first mixture comprises eggs, sugar, salt, potato starch and yeast. In one embodiment, the first mixture may comprise 22-25 parts by weight of eggs, 17-20 parts by weight of sugar, 2-3 parts by weight of salt, 135-145 parts by weight of strong powders, and 4-6 parts by weight of yeast. Yeast uses raw yeast or dry yeast, and it is possible to mix raw yeast and dry yeast. In this case, the mixing ratio may be 1: 1. In other embodiments, the first mixture may further comprise butter and the butter may comprise 5 to 10 parts by weight. The materials constituting the first mixture can be put into a mixing ball.

Step S20

Next, a liquid material containing water, milk, and millet is added to the first mixture. In one embodiment, the liquid material may comprise 20 to 24 parts by weight of water, 15 to 18 parts by weight of milk, and 5 to 8 parts by weight of starch syrup. In another embodiment, the liquid material may further include milk powder and honey, and may further include, for example, 1 to 2 parts by weight of powdered milk and 2 to 3 parts by weight of honey. Specifically, the liquid material may be further added to the mixing ball into which the first mixture is introduced.

Next, the materials put into the mixing ball are kneaded to form a base kneaded product. Here, "base kneading water" can be understood as meaning that the raw materials are simply mixed.

Next, mix the base doughs at low speed. Low-speed mixing can be understood as meaning low-speed mixing among the low-speed, medium-speed, and high-speed mixing functions provided in commercially available mixing balls. The dough temperature can be adjusted by varying the temperature of the water according to the change of the room temperature. For example, in the summer, ice water can be adjusted by using hot water in winter.

The stages of dough are classified into 6 stages. A pick up stage, a clean up stage, a development stage, a fina stage, a let down stage, and a break down stage. The initial stage of the hydration phase is the stage where the material begins to hydrate as the dough is mixed, but before the gluten is formed. After the hydration stage, the glue is formed as the hydration is completed. At this time, step S20 means the hydration step.

Step S30

Next, before the kneaded product of step S20 reaches the clean-up step, that is, before the gluten is formed, the roasting tea is charged with 5 to 10 parts by weight of the mushroom powder and continues mixing to form the final kneaded product. Here, the term "final kneaded product" is understood to mean a kneaded product in which all of the raw materials put into the mixing ball are mixed and heated to make bread.

The roasting tea introduced in step S30 will be described with respect to the mushroom powder. The mushroom (Scientific name: Inonotus obliquus) grows on the trunk and branches of a living birch and grows big in the nutrients of the birch. It is found in Russia, Northern Europe and North America. Among them, It is known to have value. The chaga mushroom may be selected from the group consisting of lanostane-type triterpene, various precursor compounds such as ergosterol and glucositole, beta-glucan, flavonoid, inositol, ), Lignin (Lignin) and other physiologically active ingredients. In addition, various kinds of pigment, organic acids, tannins, and natural steroids are known to contain. As a result, it has been used for the treatment and prevention of various diseases such as cancer in Russia, where chaga mushrooms are naturally grown. In Japan and the United States, attention has been paid to the immune enhancement effect of these mushrooms and various health supplements such as capsules and drinks We are developing. In particular, SOD (superoxidizedmutase), which is known to be effective against anticancer effects, is known to prevent beta-glucan and adult diseases and aging.

On the other hand, the roasting method is one of the processing methods of raw materials for obtaining the unique flavor and color of the food itself in the processing of foods and the like. The roasting treatment increases the content of water-soluble solids by decomposition, synthesis, condensation, etc., and causes a browning reaction to produce a brown coloring matter and a fragrance component. The amino-carbonyl reaction products produced at this time are not only antioxidant, &Lt; / RTI > activity. Such a roasting process is a process mainly used for coffee, cocoa, barley tea, and the like. In the present invention, the mushroom is applied to baking to impart the pharmacological activity of the mushroom to the food, and in particular, the roasting mushroom is applied to the baking, thereby enhancing the taste and flavor of the mushroom to include new texture and pharmacological effects And the like. The roasted mushroom has been disclosed in Korean Patent Laid-Open Publication No. 10-2016-0118428, so a detailed description thereof will be omitted.

The reason why the roasted tea puts the mushroom powder before the kneaded product in step S30 reaches the cleanup step in step S30 is that when the roasted mushroom powder is put into the roasting tea after the gluten starts to be formed, As shown in Fig.

After the mushroom powder is put into the roasting mixer, mixing is performed while changing the mixing speed to medium speed, low speed, high speed and low speed to form a final kneaded product. It can be understood that medium speed mixing and high speed mixing as well as low speed mixing mean a medium speed mixing function and a high speed mixing function provided in a commercially available mixing ball. In one embodiment, the roasting tea can be mixed for 5 minutes at medium speed, 1 minute at low speed, 1 minute at high speed, and 1 minute at low speed after the mushroom powder is put in. In some cases, you can add a shortening (hold) if you are doing the cleanup step while mixing at medium speed.

Step S40

Next, a second mixture is prepared. The second mixture comprises whole corn kernels, roasted corn kernels, mayonnaise, and sugar. In one embodiment, the second mixture may comprise 40-60 parts by weight of whole corn kernels, 10-15 parts by weight of roasting corn kernels, 30-50 parts by weight of mayonnaise, and 10-15 parts by weight of sugar. Here, corn kernels mean corn flakes from barley corn. Roasting corn kernels mean roasting kernels after they have been stripped from corn. Roasting corn kernels have a hard texture compared to whole corn kernels, so the amount of roasted corn kernels is 1/4 of the amount of corn kernels added. If the proportion of roasted corn grain is high, it may cause a sense of disfavor by giving a hard impression to consumers. However, as in the present invention, when the amount of the roasted corn kernel is about 1/4 of the corn kernel, the texture, flavor and flavor expressed in the whole corn kernel and the roasted corn kernel can be felt, You can give a sense of beauty.

A further explanation for roasting corn kernels is as follows.

Roasting corn kernels originally makes corn kernels hard, so it is not appropriate to break into breads characterized by a soft texture. However, in the present invention, it is characterized by finding the optimum corn roasting conditions as a result of numerous repeated tests, thereby improving the taste and flavor by roasting corn while maintaining a moist texture. Hereinafter, the detailed steps of the step of preparing the roasted corn kernel to be put into the second mixture in the step S40 will be described.

Wherein the step of preparing roasting corn kernels comprises the steps of pouring corn kernels into a roaster and spraying moisture onto the surface of the corn kernels; Conducting the first roasting until the surface temperature of the corn kernel reaches 58 캜 at a temperature range of the drum temperature of the roaster group of 60 캜 or more and less than 80 캜; The surface of the first roasted corn kernel is sprayed with water again and the second roasting is carried out until the surface temperature of the corn kernel reaches 72 캜 at a range of the drum temperature of the roaster machine of 80 캜 or more and less than 85 캜 step; The surface of the secondary roasted corn kernel is sprayed again with water and the third roasting is carried out until the surface temperature of the corn kernel reaches 81 캜 at a range of the drum temperature of the roaster group of 85 캜 to 95 캜 Step < / RTI >

The roaster can be an electric roaster. The electric roaster is easy to control the roasting temperature and is effective in terms of heat efficiency and time. The electric roaster may be a commonly used product. The electric roaster includes a roasting drum into which corn grains are fed. The roasting drum is equipped with a stirrer inside and can evenly mix the corn grains injected by the rotating force of the stirrer. Furthermore, the electric roaster can check the temperature of the roasting drum from the outside in real time by using one or more temperature sensors installed.

First, the corn grains are added to the roaster, and the surface of the corn grains is sprayed with water. The reason for spraying the water is to replenish moisture in the corn kernels and to lower the temperature of the corn kernels slightly so as to prevent the corn kernels from blowing away in the roasting process so that the corn kernels are hardened by roasting. The spraying of water may be a method of spraying water droplets having a size of several to several tens of micrometers in size on the surface of the corn kernels. To this end, an additional water atomizing device can be mounted on the roasting drum of the electric roaster. The water atomizing apparatus includes fine nozzles for spraying the water with corn grains, and can otherwise be manufactured in a manner similar to a conventional atomizing apparatus. After the spraying of water, primary roasting is carried out, and the primary roasting can be carried out until the surface temperature of the input corn kernel reaches 58 ° C. At least one temperature sensor may be installed on the bottom surface of the roasting drum of the electric roaster. The temperature sensor may comprise a tip. The tip may contact the surface of the corn kernel to measure the surface temperature of the corn kernel in real time. The electric roaster can display the surface temperature of the corn kernel measured by the temperature sensor on the outside in real time. When the roasting starts, the temperature inside the drum rises and thus the surface temperature of the corn kernel that receives the heat also rises. At this time, when the surface temperature of the corn kernel measured by the temperature sensor reaches 58 캜, the first roasting is terminated. In this case, the roasting time may be 10 minutes to 15 minutes. The range of the drum temperature of the roaster in the primary roasting may be in the range of 60 ° C or higher and lower than 80 ° C. If the drum temperature of the roaster is lower than the above range, roasting takes longer than necessary and is not suitable for mass production. If the temperature is higher than the above range, the temperature of the second roasting must be further increased. It can be harder than necessary.

Next, water is sprayed again on the surface of the first roasted corn kernels and the second roasting is carried out until the surface temperature of the corn kernels reaches 72 캜. The range of the drum temperature of the roaster in the secondary roasting may be between 80 캜 and 85 캜. If the temperature of the drum of the roaster is lower than the above range, it is merely a first roasting repeatedly, so that the taste and flavor of corn kernels can not be improved by gradually increasing the temperature. If the temperature is higher than the above range, The final corn grain may burn or become harder than necessary. The roasting time can be from 5 minutes to 8 minutes. On the other hand, as in the first roasting, water is sprayed again on the surface of the corn grains before the second roasting is started to replenish the moisture and at the same time, the temperature of the corn grains is slightly lowered to prevent the corn grains from being washed away in the roasting process It is to prevent corn kernels from being hardened by roasting.

Next, water is sprayed again on the surface of the secondary roasted corn kernels, and the secondary roasting is carried out until the surface temperature of the corn kernels reaches 81 캜. The range of the drum temperature of the roaster in the secondary roasting may be between 85 ° C and 95 ° C. If the drum temperature of the roaster is lower than the above-mentioned range, it is merely a second roasting repeatedly, so that the taste and flavor of corn kernels can not be improved by gradually increasing the temperature. If the temperature is higher than the above range, corn kernels may burn or become harder than necessary have. As in the case of the second roasting, the roasting may be performed for 2 minutes to 3 minutes. Meanwhile, before the third roasting, water is sprayed again on the surface of the corn kernels to lower the temperature of the corn kernels, To prevent the water of the corn kernel from blowing away, thereby preventing the corn kernel from being hardened by roasting.

As described above, the corn grains are gradually roasted in three stages through a gradual heating step. When the grain is sprayed on the surface of the corn grain just before each roasting step, the corn grain retains its relatively moist texture while the outer surface is roasted It is possible to feel taste and flavor different from corn grain. Of course, roasting corn kernels have a harder texture than corn kernels, but they have a moist texture compared to simple roasting of corn kernels, and they do not dislike consumers who consume the product.

Step S50

Next, the final kneaded product of step S30 is firstly fermented. In one embodiment, the final dough may be subjected to primary fermentation for less than 1 hour in an environment where a temperature of 30-35 ° C and a humidity of 70-80% is maintained. Next, the kneaded product is divided into a plurality of bases, and a second mixture of step S40 is placed on each of the divided bases and panned. In one embodiment, after punching the final dough prior to laying the second mixture, the dough may be subjected to more resilience due to floor time. On the other hand, the inside of the kneaded product is kept in gas due to the first fermentation, and the prepared kneaded product is prepared by thinly spreading the kneaded product so that the internal gas component is removed from the kneaded product after the operation of the split base. This process is a general process in the baking process, so a detailed explanation is omitted.

After panning, secondary fermentation can be performed for less than 1 hour in a temperature of 35-40 ° C and a humidity of 80-85%. Thereafter, the secondary fermented dough can be placed in an oven and baked to produce corn bread.

On the other hand, the crust of the corn bread can be topped with crèmes. Here, the crèzon can be understood as meaning the seasoning that enhances the texture and taste of the corn bread. In one embodiment, crezone can be produced by mixing sugar, margarine, eggs, cream, cooking oil, and corn into a mixing ball. Krezone is disclosed in Korean Patent No. 10-1771099, and creosones in the present invention can be produced in the same or similar manner as described in the above patent. After creation of the crone zone, the second mixture may be placed on each of the divided bases and thinly topped with crevices on the top of the bread to produce crumbled corn bread.

As described above, the corn bread according to the embodiments of the present invention can provide the corn bread into which the mushroom powder is put into the dough. Furthermore, corn kernels introduced into breads contain corn kernels and roasted corn kernels, which give a new aesthetic to consumers, as well as corn kernels as well as a unique texture due to roasting corn kernels.

The technical idea of the present invention has been described above concretely. However, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims. It will be understood that various modifications may be made in the invention, and that such modifications are also included within the scope of the present invention.

Claims

a) preparing 180 to 210 parts by weight of a first mixture comprising eggs, sugar, salt, strength powder and yeast;
b) adding 40 to 55 parts by weight of a liquid material containing water, milk, and syrup to the first mixture to form a base paste and mixing at low speed;
c) adding 5 to 10 parts by weight of the mushroom powder in step b) before the kneaded product reaches the clean-up step and continuing to mix to form a final kneaded product;
d) preparing a second mixture comprising 40 to 60 parts by weight of whole corn kernels, 10 to 15 parts by weight of roasting corn kernels, 30 to 50 parts by weight of mayonnaise, and 10 to 15 parts by weight of sugar; And
e) dividing the final batter into a plurality of bases after primary fermentation, and panning and secondary fermenting the second mixture on each of the divided bases,
Prior to step d)
Frying the corn kernels, injecting the kernels into a roaster, and spraying water on the surface of the corn kernels; Conducting the first roasting until the surface temperature of the corn kernel reaches 58 캜 at a temperature range of the drum temperature of the roaster group of 60 캜 or more and less than 80 캜; The surface of the first roasted corn kernel is sprayed with water again and the second roasting is carried out until the surface temperature of the corn kernel reaches 72 캜 at a range of the drum temperature of the roaster machine of 80 캜 or more and less than 85 캜 step; The surface of the secondary roasted corn kernel is sprayed again with water and the third roasting is carried out until the surface temperature of the corn kernel reaches 81 캜 at a range of the drum temperature of the roaster group of 85 캜 to 95 캜 &Lt; / RTI > further comprising the step of roasting corn kernels comprising the steps of:

The method according to claim 1,
Wherein the liquid material of step b) comprises 20 to 24 parts by weight of water, 15 to 18 parts by weight of milk, and 5 to 8 parts by weight of starch syrup.

The method according to claim 1,
The step e)
A creosone-forming step in which sugar, margarine, egg, cream, edible oil, and corn are mixed and mixed in a mixing ball; Further comprising the step of topping the crevice after placing the second mixture in each of the divided bases.

A corn bread prepared according to the method of any one of claims 1 to 3.