KR20170110338A - Manufacturing method of steamed corn bread - Google Patents

Abstract

The present invention relates to a method for producing a corn steamed bread comprising the steps of: 30.3% by weight of a high strength, 30.3% by weight of gravity, 26% by weight of corn powder, 1.4% by weight of margarine, 4.3% by weight of egg, 5.1% by weight of sugar, 1.3% by weight of yeast, % By weight of the mixed material; A second step of kneading the material obtained from the first step in water at 18 캜 to 22 캜; A third step of low-temperature aging the kneaded product obtained from the second step at -5 ° C to -1 ° C for 20 minutes to 1 hour; A fourth step of dividing the low-temperature-aged dough obtained from the third step into 50 g portions, and then adding 20 g of a bean dipper to each 50 g portion to form a steamed bread; A fifth step of fermenting the shaped steamed bread obtained from the fourth step for 30 minutes to 40 minutes in a fermenter maintained at a temperature of 23 캜 to 27 캜; And a sixth step of steaming the fermented steamed bread obtained from the fifth step with steam for 5 to 15 minutes.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing corn steak,

The present invention relates to a method for producing a corn-steamed bread, and more particularly, to a method for producing a corn-steamed bread having rich nutrition, taste and flavor as well as excellent texture.

In the 1960s and 1970s, as one of the snack streets, there was a lot of steamed bread that was steamed in the hot pot by putting bean jam into the flour dough. The steamed bread was made using flour as the main raw material and its taste and flavor were simple.

Nowadays, not only is the food diversified, but steamed bread made of conventional flour and red beans can not be attracted to modern people who enjoy various flavors. In addition, with the well-being epidemic that began to blow a few years ago, the public's interest in health has increased more than ever before. As the tendency to purchase foods considering health has increased according to this tendency, There is an increasing demand for foods having the above properties.

In addition, the steamed bread generally contains a shell and bean paste made of wheat, and in order to meet the desire for a food that is oriented toward a healthy diet, a conventional steamed bread made of only flour and bean sprouts has a need to improve nutrition, taste and flavor .

On the other hand, in general, steamed bread is not fermented or is fermented after natural aging. Such conventional steamed bread may have a lower aroma and flavor than the fermented bread, and the texture of the steamed bread is less soft and the moisture content is likely to be altered.

Prior Art Document: Korean Unexamined Patent Publication No. 2004-0070855 (Method of manufacturing steamed bread using pumpkin, disclosed on Aug. 11, 2004)

It is an object of the present invention to provide a method for producing a corn steamed bread having a rich and nutritious taste and flavor as well as a soft and moist texture.

In order to accomplish this object, an embodiment of the present invention is a method for producing a soybean milk comprising 30.3% by weight of a high strength, 30.3% by weight of gravity, 26% by weight of corn meal, 1.4% by weight of margarine, 4.3% A first step of preparing a mixed material at a composition ratio of 1.3 wt% of baking powder; A second step of kneading the material obtained from the first step in water at 18 캜 to 22 캜; A third step of low-temperature aging the kneaded product obtained from the second step at -5 ° C to -1 ° C for 20 minutes to 1 hour; A fourth step of dividing the low-temperature-aged dough obtained from the third step into 50 g portions, and then adding 20 g of a bean dipper to each 50 g portion to form a steamed bread; A fifth step of fermenting the shaped steamed bread obtained from the fourth step for 30 minutes to 40 minutes in a fermenter maintained at a temperature of 23 캜 to 27 캜; And a sixth step of steaming the fermented steamed bread obtained from the fifth step with steam for 5 to 15 minutes.

The present invention includes corn flour as a steamed bread material to provide a rich nutrition and taste to satisfy a variety of tastes of consumers, and is useful as a diet food due to low caloric value of corn. According to the present invention, corn steamed bread is aged at a low temperature to increase the flavor of corn, and the moist and soft texture of steamed bread can be maintained for a long period of time. The low temperature aging temperature and the low temperature aging time according to the present invention were found to be particularly useful for corn steamed bread. Further, the present invention not only provides a soft corn flavor by using corn steep liquor as water for dough, but also helps skin beauty, constipation prevention and edema removal.

1 is a flowchart illustrating a method of manufacturing a steamed bread according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

As shown in FIG. 1, the method for manufacturing a corn steamed bread according to the present invention comprises: a first step of preparing a material; A second step of kneading the material; A third step of low temperature aging the kneaded product for a predetermined temperature and time; A fourth step of forming the steamed bread from the low-temperature aged batter; A fifth step of fermenting the shaped steamed beverage for a predetermined temperature and time; And a sixth step of steaming the fermented steamed bread for a predetermined temperature and time.

In the first step, the mixture was mixed at a composition ratio of 30.3% by weight of high-strength, 30.3% by weight of gravitational force, 26% by weight of corn flour, 1.4% by weight of margarine, 4.3% by weight of egg, 5.1% by weight of sugar, 1.3% by weight of yeast, Prepare the material. The material of the first step contains high strength and gravity content at a ratio of about 1: 1. When mixed with water, the strong powder has a high viscosity and a high content of gluten exhibiting the efficacy, and is strong in elasticity and viscosity and excellent in the adsorption power of water. The gravitational force provides a soft texture although the adsorption power of the moisture is somewhat lower than that of the strong force. In the first step according to the present invention, both strong and fine grains are contained at a ratio of about 1: 1, thereby providing excellent adsorption power of moisture and smooth texture. The material of the first step contains 30.3% by weight of corn flour. The corn flour is about 106 kcal per 100 g of calories. It is rich in dietary fiber and helps the movement of the colon, so it can digest well and function as a diet food because it is rich in vitamins and proteins as well as being low in fat content . The material of the first step is the yeast for fermentation of the bread, which yeast is also called yeast. Yeast produces carbon dioxide and ethyl alcohol, helping the bread to swell and developing the fragrance.

In the second step, the material obtained from the first step is placed in water at 18 캜 to 22 캜 and stirred. It is preferable to stir at about 20 DEG C at low speed for the flavor and texture of the material. In addition, the water used in the second step may include 10 to 30% by weight of corn starch based on 100% by weight of the whole water. When corn mustache extract is used, not only can the fragrant corn flavor be doubled, but also the soft texture of the material can be improved. In addition, the effect of corn beard itself, that is, skin beauty, constipation prevention, diet and hangover can be expected to be effective. If corn starch water is less than 10% by weight based on 100% by weight of total water, the effect of increasing the light corn flavor is insignificant, and it has a negative effect on the sensory perception that exceeds 30% by weight based on 100% .

Thereafter, the third step, which is one of the important processes in the present invention, that is, the step of low-temperature aging the kneaded product obtained from the second step is carried out. Conventionally, a method of producing steamed bread generally has not been aged or natural aged. However, with such a method, there is a problem that the flavor, taste and flavor of the corn added to the material is lowered, the texture of the steamed bread is less soft and less moisturized, and the moisture content is deteriorated over time. Due to the third step of low-temperature aging, the present invention can increase the flavor, taste and flavor of corn and maintain moist and soft texture for a long time.

Although not limited to a particular theory, the low temperature aging temperature and low temperature aging time according to the present invention have been found to be particularly useful for corn steamed breads. The low-temperature aging temperature according to the present invention is -5 ° C to -1 ° C, preferably -4 ° C to -2 ° C, and more preferably -3 ° C. The low-temperature aging time according to the present invention is 20 minutes to 1 hour, preferably 30 minutes to 40 minutes. If the low-temperature aging temperature and the low-temperature aging time deviate from the range according to the present invention, the corn flavor, taste and flavor are lowered and the texture of the steamed bread becomes hard.

In addition, the method may further include a step of aging the low-temperature-aged kneaded product at room temperature before molding into the steamed bread. For example, the room temperature aging step may be performed at 20 to 42 DEG C for 5 to 20 minutes, but is not limited thereto.

In the fourth step, the low-temperature-aged dough obtained from the third step is divided into 50 g portions, and 20 g of the bean dipper is added every 50 g to form a steamed bread. The process for obtaining the bean-like beeswax can be obtained by the following process. Boil red beans for about 30 minutes, boil for about 4 to 6 hours in the water again, boil for a few hours and then add sugar, salt, etc. At this time, in the process of boiling the red beans, cold water is added in a short time to keep the internal temperature and pressure of the pot constant, so that the red beans are evenly ripened and the moisture is uniformly contained in the red beans.

In the fourth step, the shaped steamed bread is fermented in a fermenter maintained at a temperature of 23 캜 to 27 캜 for 30 minutes to 40 minutes. The fermentation temperature is 23 占 폚 to 27 占 폚, preferably 24 占 폚 to 26 占 폚, but is not limited thereto. If necessary, the fermented steamed bread obtained from the fourth step may be aged at room temperature. For example, the room temperature aging step may be performed at 20 to 42 DEG C for 5 to 20 minutes, but is not limited thereto.

In the sixth step, the fermented steamed bread obtained from the fifth step is steamed, and this step may be carried out in a hot pot at 100 ° C to 120 ° C. In the fifth and sixth steps, steamed breads formed at regular intervals are arranged so as not to stick to each other.

Through these steps, a corn steamed bread can be produced that provides a rich nutrition, taste and flavor and maintains a moist and soft texture for a long time.

Hereinafter, the present invention will be described in more detail with reference to the production examples and examples of the present invention, but the technical idea of the present invention is not limited thereto.

[Example 1]

A mixture of 2100 g of heavy powder, 2100 g of gravity powder, 1800 g of corn flour, 100 g of margarine, 5 g of egg, 350 g of sugar, 90 g of yeast and 90 g of baking powder and 4 L of water at 20 ° C were added to the kneading machine for 10 minutes Kneaded. The dough was removed from the kneading machine and the dough was matured at low temperature in a refrigerator at minus 3 ° C for 30 minutes. The dough aged at low temperature was cut into a size of 50 g, and 20 g of a bean jam prepared in advance of 50 g of the dough was added to form a bread. The prepared steamed bread was fermented for 30 minutes in a fermenter at 25 ° C, and the fermented bread was steamed with steam for 10 minutes to make steamed bread.

[Example 2]

A steamed bread was prepared in the same manner as in Example 1 except that 2.8 L of water at 20 째 C and 1.2 L of corn mustard extract were used instead of 4 L of water at 20 째 C.

The mechanical properties of the corn steamed bread (Examples 1 and 2) according to the present invention manufactured as described above and the steamed bread (Comparative Example 1) distributed in the general market were compared and analyzed by using a TEXTURE ANALYZER equipment manufactured by MHK. Physical properties were measured at the beginning (0 h) and after 5 h (5 h) from the beginning.

The results are as follows:

crustiness Fluffiness Chewiness 0 h 5h 0 h 5h 0 h 5h Example 1 8913.11 10071.81 0.41 0.51 2369.57 2630.22 Example 2 9167.12 10358.84 0.57 0.71 3386.05 3758.51 Comparative Example 1 15348.45 1995.2.98 0.78 1.17 7631.76 9234.43

As shown in Table 1, Examples 1 and 2 were found to be less hard, less puffy, and less prone to chewing than conventional steamed breads. Further, it was confirmed that Examples 1 and 2 were less hardy, fluffy, and less chewy than Comparative Example 1 even after a lapse of time. From the results, it was found that the corn-steamed bread according to Examples 1 and 2 maintained moist and fluffy texture for a long period of time as compared with Comparative Example 1. In Example 2 using corn beard extract, hardness, puffiness and chewiness were all higher than Example 1, but far superior to Comparative Example 1.

For the corn steamed bread (Examples 1 and 2) according to the present invention and the steamed bread (Comparative Example 1) distributed on the market in general, the 5 point item scale method (5 points: very good) was applied to the overall taste, soft and moist texture, , 1 point: very disliked), and the total average value was calculated, and the following results were obtained.

Overall flavor Soft and moist texture Flavor of corn Example 1 4.6 4.8 4.2 Example 2 4.7 4.2 4.8 Comparative Example 1 3.5 2.9 2.1

As shown in Table 2, it was confirmed that Examples 1 and 2 according to the present invention are superior to Comparative Example 1, which is generally distributed on the market, with overall taste, soft and moist texture, and flavor of corn. In particular, it was confirmed that the steamed bread according to Example 2 was excellent in flavor.

Claims (2)

A mixed material was prepared in a composition ratio of 30.3% by weight of a high strength, 30.3% by weight of gravity, 26% by weight of corn powder, 1.4% by weight of margarine, 4.3% by weight of egg, 5.1% by weight of sugar, 1.3% by weight of yeast and 1.3% A first step;
A second step of kneading the material obtained from the first step in water at 18 캜 to 22 캜;
A third step of low-temperature aging the kneaded product obtained from the second step at -5 ° C to -1 ° C for 20 minutes to 1 hour;
A fourth step of dividing the low-temperature-aged dough obtained from the third step into 50 g portions, and then adding 20 g of a bean dipper to each 50 g portion to form a steamed bread;
A fifth step of fermenting the shaped steamed bread obtained from the fourth step for 30 minutes to 40 minutes in a fermenter maintained at a temperature of 23 캜 to 27 캜; And
A sixth step of steaming the fermented steamed bread obtained from the fifth step with steam for 5 to 15 minutes
≪ RTI ID = 0.0 > 1, < / RTI > The method according to claim 1, further comprising aging the kneaded product obtained from the third step at 20 to 40 캜,
Wherein the water of the second step comprises 10 wt% to 30 wt% of corn starch based on 100 wt% of water.

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