KR20180052395A - Manufacturing method of corn bread - Google Patents
Manufacturing method of corn bread Download PDFInfo
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- KR20180052395A KR20180052395A KR1020160149654A KR20160149654A KR20180052395A KR 20180052395 A KR20180052395 A KR 20180052395A KR 1020160149654 A KR1020160149654 A KR 1020160149654A KR 20160149654 A KR20160149654 A KR 20160149654A KR 20180052395 A KR20180052395 A KR 20180052395A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
Abstract
Description
본 발명은 옥수수 빵의 제조방법에 관한 것으로서, 보다 구체적으로는 고섬유소, 저지방, 저열량을 갖는 옥수수 빵을 제조하여 그 기호성과 품질을 개선시킬 수 있도록 한 제품을 개발하기 위한 것이다.
The present invention relates to a method for producing corn bread, and more specifically, to produce a corn bread having a high fiber content, a low fat content and a low calorie content, and to improve the palatability and quality thereof.
우리 음식의 세계화 추진 및 웰빙 문화의 확산은 외식산업과 제과, 제빵 산업의 새로운 변화가 요구되고 있다.The promotion of globalization of our food and the spread of well - being culture are demanding new changes in the food service industry, confectionery and bakery industry.
건강과 삶의 질에 대한 가치가 높아지면서 현대인들에게 식품에 대한 관심사가 자연식품, 건강식품 등 건강을 추구하는 식생활로 바뀌고 있다.As the value of health and quality of life has increased, the concern of food to modern people is turning into a diet for health, such as natural foods and health foods.
최근 제과 제빵분야에도 소비자의 선택적 기호 성향에 부응하기 위해 영양적인 가치 외에 기능적 효과가 기대되는 여러 가지 부재료를 첨가한 제품개발이 요구되고 있으며, 상품화를 지향하는 추세이고, 특히 고섬유소, 저지방, 저열량을 갖는 옥수수는 위와 같은 소비자의 욕구를 충족시킬 수 있는 식물로서 각광을 받고 있다.In recent years, in order to meet consumers' preference for selective taste, it is required to develop a product which is added nutrients other than nutritional value and various functional ingredients are expected to be commercialized. Especially, high fiber, low fat, low calorie Is in the spotlight as a plant capable of meeting the needs of consumers as described above.
이러한 옥수수는 소비패턴이 극히 단순하고, 옥수수의 고유한 맛과 향을 향상시킨 제품들이 출시되고 있다.These corn have a very simple consumption pattern and products that improve the unique taste and flavor of corn are being released.
공지의 예로서, 대한민국 특허공개번호 제10-2016-0071268호 "옥수수 범벅의 제조 방법 및 옥수수 범벅"이 개시되어 있다.As a known example, Korean Patent Laid-Open No. 10-2016-0071268 entitled " Method for manufacturing corn bran and corn bran. "
상기 옥수수 범벅은 탈피된 옥수수 낟알을 불리고 삶아, 옥수수 가루, 옥수수 갈은 것, 옥수수 껍질 우린 물을 혼합하여 옥수수 혼합물을 만들고, 소금을 첨가하고 가열하여 제조하며, 여기에 옥수수 혼합물에는 생강과 마늘에 올리고당을 넣고 발효시킨 발효 올리고당이 첨가되며, 생강 및 마늘 성분에 의해 보존성이 향상된 옥수수 범벅을 제조하고 있다.The corn bran is prepared by boiling and boiling off the corn kernels, mixing the corn flour, corn husk, corn husk, water to make a corn mixture, adding salt and heating, and adding corn mixture to the ginger and garlic Fermented oligosaccharides with added oligosaccharides and fermented oligosaccharides are added, and corn bran with improved preservability by ginger and garlic ingredients are manufactured.
그러나, 상기 공개특허는 역시 소비패턴이 극히 단순하고 대중적인 기호도가 떨어지는 문제점이 발생하였다.
However, the aforementioned patent also has a problem that the consumption pattern is extremely simple and the popular preference is low.
따라서, 본 발명은 건강식품을 각광받는 옥수수의 가공방법을 모색하고 고부가가치를 갖는 식품으로서의 개발을 위한 것이다.Accordingly, the present invention seeks to develop a method for processing corn that is in the spotlight for health food, and to develop it as a food having high added value.
본 발명의 또 다른 목적은 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.
Further objects and advantages of the present invention will be apparent from the following detailed description, and the detailed description and the preferred embodiments of the present invention are not to be construed as limiting the scope of the present invention.
전술한 목적들을 달성하기 위한 본 발명은, 거친 옥수수가루, 고운 옥수수가루, 옥수수전분, 옥수수 배아유, 옥수수 알맹이, 베이킹소다, 설탕, 소금을 믹싱하는 제1단계;In order to achieve the above-mentioned objects, the present invention provides a method for producing a corn starch, comprising the steps of mixing rough corn flour, fine corn flour, corn starch, corn germ oil, corn flour, baking soda, sugar and salt;
계란, 우유를 믹싱하는 제2단계;A second step of mixing eggs and milk;
상기 단계들에서 수득된 재료들을 5 ~ 7분간 믹싱한 후 가열된 스팀찜기에 20분간 찐 후 냉각하는 제3단계을 포함하여 이루어지는 것을 특징으로 한다.Mixing the materials obtained in the above steps for 5 to 7 minutes, and then heating the steam steamer for 20 minutes and cooling.
본 발명에 따른 옥수수 빵은 최종 생성물을 100 중량부로 할 때 거친 옥수수가루 40 ~ 60중량부, 고운옥수수가루 5 ~15중량부, 옥수수전분 5 ~ 15g, 옥수수 배아유 5 ~ 10중량부, 옥수수 알맹이 5 ~ 15중량부, 베이킹소다 1 ~ 5 중량부, 설탕 5 ~ 10중량부, 소금 5 ~ 10중량부, 계란 5 ~ 15중량부, 우유 30 ~ 50중량부가 적용되는 것을 특징으로 한다.The corn bread according to the present invention comprises 40 to 60 parts by weight of rough corn powder, 5 to 15 parts by weight of corn flour, 5 to 15 g of corn starch, 5 to 10 parts by weight of corn germ oil, 5 to 15 parts by weight of baking soda, 1 to 5 parts by weight of baking soda, 5 to 10 parts by weight of sugar, 5 to 10 parts by weight of salt, 5 to 15 parts by weight of eggs and 30 to 50 parts by weight of milk are applied.
또한, 본 발명은 상기 제1단계에서 인삼분말과 인삼 엑기스를 1 ~ 5 중량부를 더 포함하여 제조되는 것을 특징으로 한다.The present invention is further characterized in that the first step comprises 1 to 5 parts by weight of ginseng powder and ginseng extract.
본 발명에 적용된 인삼 엑기스는, The ginseng extract, which is applied to the present invention,
(1) 7증포한 인삼, 인삼열매와 비증포한 인삼, 인삼열매를 각각 100g을 취하여 미립분쇄기에서 미세파쇄 후 잡균의 성장을 막기 위해 감압 멸균하고, 증류수 1,500mL와 와 함께 약탕기를 이용하여 100℃에서 2시간 동안 끓여 열수추출하는 단계;(1) 7 100 g of ginseng, ginseng, non-ginseng ginseng, and ginseng fruit were micro-crushed in a fine grinder and vacuum-sterilized to prevent the growth of germs. Using a 1,500 mL distilled water, Boiling for 2 hours at < RTI ID = 0.0 > 0 C < / RTI >
(2) 상기 추출액을 원심분리(5,000rpm, 30분)한 후 상등액을 70℃ 이하에서 농축하여 인삼농축액(고형분 64%)을 제조하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.(2) centrifuging the extract solution (5,000 rpm, 30 minutes), and concentrating the supernatant at 70 ° C or lower to prepare a ginseng concentrate (solid content: 64%).
또한, 본 발명에 적용된 인삼 분말은,In addition, the ginseng powder, which is applied to the present invention,
(3) 상기 인삼농축액 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 사별(100mesh)하여 제조하는 단계; 를 포함하여 수득되는 것을 특징으로 한다.
(3) 1,000 ml of distilled water is added to 100 g of the ginseng concentrate, spray-dried at 200 ° C, and then bred (100mesh); . ≪ / RTI >
본 발명에 따른 옥수수 빵의 제조방법은 산업적으로 보다 다양한 활용이 필요함에 따라 옥수수를 이용한 웰빙 간식을 제공할 수 있으며, 이는 시장에서 경쟁력을 갖는 효과가 발생한다.
The method of manufacturing corn bread according to the present invention can provide a well-being snack using corn because it is required to utilize more variously in industry, and it has a competitive advantage in the market.
이하, 본 발명에 따른 하나의 바람직한 실시예를 구체적으로 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail.
먼저, 본 발명에 적용된 옥수수는 거친 옥수수와 고운 옥수수, 옥수수 전분을 이용한다.First, corn applied to the present invention uses rough corn, fine corn, and corn starch.
통상적으로 옥수수가루는 옥수수의 외피와 배아를 제거하고 분쇄하여 가루로 만든 것을 의미하며, 곱게 분쇄한 것을 고운 옥수수 가루(corn flour), 비교적 입자가 거친 것을 거친 옥수수 가루(corn meal)로 구분하기도 한다.Usually, corn flour means to remove corn husk and embryo and grind it into powder, and the finely ground corn flour is classified into corn flour and corn meal with relatively rough grain .
특히, 본 발명에 적용된 거친 옥수수가루와 고운 옥수수가루는 성림식품(주)에서 제조된 제품을 사용하였고, 옥수수전분은 대상(주)에서 제조된 제품을 사용하였다.Particularly, the rough corn flour and the fine corn flour applied to the present invention were manufactured by the product of Sungrim Food Co., Ltd., and the corn starch was manufactured by the product manufactured by the Target Co., Ltd.
옥수수가루는 약간의 끈기를 가지고 있으며, 색은 노란색으로 머핀이나 식빵을 만들면 약간 거친 느낌이 나고 고소한 맛을 제공한다.The corn flour has a slight tenacity, and the color is yellow. When you make a muffin or bread, it gives a slightly rough feeling and a tasty flavor.
또한, 옥수수전분은 옥수수녹말로서 콘스타치라고 하며, 이것은 끈기가 없고 색은 하얀색으로 단맛을 주고 부피를 키워주는 역할을 수행한다. Corn starch is also known as corn starch, which is called corn starch. It has no stickiness and its color is white.
또한, 본 발명의 일 실시예에 따라 적용되는 인삼 분말 또는 인삼 엑기스를 이용한다.Also, ginseng powder or ginseng extract applied according to one embodiment of the present invention is used.
먼저, 본 발명을 설명하기 전 본 발명에서 사용되는 인삼은 인삼(Panaxginseng C.A. Meyer)은 두릅나무과(Araliaceae)에 속하며 느리게 자라는 다년생초로서 한국, 중국, 일본 등지에서 수천년동안 사용되어온 약초이다. First, before describing the present invention, the ginseng used in the present invention is Panaxginseng C.A. Meyer belongs to Araliaceae and is a perennial herb that grows slowly and has been used for thousands of years in Korea, China, Japan and the like.
인삼의 뿌리로 가을에 캐서 물에 씻고 외피를 벗겨 햇볕에 건조시킨 것을 백삼, 고온으로 쪄서 말린 것을 홍삼, 굽게 만든 모형을 곡삼, 바르게 말린 모형을 직삼이라 하며, 인삼의 대표적 약효성분은 진세노사이드(ginsenoside, ginseng+glycoside)로서 다른 식물에서 발견되는 사포닌과 다른 독특한 구조 및 활성을 가지는 것으로 알려져 있다The roots of ginseng are washed with cauldrons in the fall, the skin is peeled off and dried in the sun. White ginseng is steamed at high temperature, dried red ginseng, bred ginseng and rightly dried ginseng are referred to as direct ginseng. Representative active ingredients of ginseng are ginsenoside (ginsenoside, ginseng + glycoside), which is known to have a unique structure and activity other than saponins found in other plants
인삼을 섭취하는 방법으로 인삼을 고온에서 장시간 추출하여 추출액 상태로 복용하는 것이 일반적인데 이때 인삼을 추출하는 방법에 있어 추출온도나 시간에 따른 인삼 추출액의 유용 사포닌을 추출하여야 한다.It is common to extract ginseng at high temperature for a long time by taking ginseng as an extract. In this process, it is necessary to extract useful saponin of ginseng extract according to extraction temperature and time.
본 발명에 따른 인삼 엑기스는, In the ginseng extract according to the present invention,
(1) 7증7포한 인삼, 인삼열매와 비증포한 인삼, 인삼열매를 각각 100g을 취하여 미립분쇄기에서 미세파쇄 후 잡균의 성장을 막기 위해 감압 멸균하고, 증류수 1,500mL와 와 함께 약탕기를 이용하여 100℃에서 2시간 동안 끓여 열수추출하는 단계;(1) 7 g of 7 ginseng ginseng, 100 g of ginseng, non-ginseng ginseng and ginseng fruit were microfractured in a fine grinder and vacuum sterilized to prevent the growth of ginseng. Using 1,500 mL of distilled water, Boiling at 100 DEG C for 2 hours to extract hot water;
(2) 상기 추출액을 원심분리(5,000rpm, 30분)한 후 상등액을 70℃ 이하에서 농축하여 인삼농축액(고형분 64%)을 제조하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.(2) centrifuging the extract solution (5,000 rpm, 30 minutes), and concentrating the supernatant at 70 ° C or lower to prepare a ginseng concentrate (solid content: 64%).
본 발명에 적용된 인삼은 인삼(Panax ginseng C.A. Meyer)은 4년근 수삼을 사용하며, 이러한 수삼은 동체부위(지근으로 갈라지는 부위까지)와 지근 및 미삼부위(지근부터 가는 세근전체를 모아서 사용)를 사용한다.The ginseng used in the present invention is a ginseng (Panax ginseng CA Meyer) which uses a four-year-old root ginseng. The ginseng is used in the fuselage region (to the region near the root) and the root and the ginseng region do.
인삼열매는 70% 에탄올 처리 후 건조된 것을 사용한다.Ginseng fruit is dried after 70% ethanol treatment.
이러한 인삼과 인삼열매는 증포 또는 비증포를 동일한 비율로 혼합한 것을 사용하며, 특히 본 발명에 적용된 인삼과 인삼열매의 증포는 7증 7포의 증포과정을 거친 상태로 구비된다.These ginseng and ginseng fruits are mixed with the same ratio of ginseng and non-ginseng. In particular, the ginseng and ginseng fruit used in the present invention are provided in a state of being subjected to a ginseng process of seven ginsenosides and seven ginsenosides.
이렇게 7증 7포의 조건으로 사용하는 이유는 Rg3를 포함한 진세노사이드의 함량이 7증 7포에서 가장 급격히 증가하기 때문이다.The reason for the use of 7-cell 7-cell is that the content of ginsenoside, including Rg3, increases most rapidly in 7 cells of 7 cells.
또한, 본 발명은 위와 같이 수득된 인삼 엑기스를 분말화시켜 인삼 분말을 구비한다.In addition, the present invention provides ginseng powder by powdering the ginseng extract obtained as described above.
이를 위한 인삼 분말은,For this purpose,
(3) 상기 인삼 엑기스 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 사별(100mesh)하여 제조하는 단계를 포함하여 수득된다.(3) 1,000 ml of distilled water is added to 100 g of the ginseng extract, followed by spray-drying at 200 ° C, followed by bred (100mesh).
본 발명은 위와 같이 구비된 인삼 분말과 인삼 엑기스를 준비한다.The present invention provides ginseng powder and ginseng extract as described above.
도 1은 본 발명에 따른 옥수수 빵의 제조방법을 보여주는 제조공정도로서, 본 발명은 거친 옥수수가루, 고운 옥수수가루, 옥수수전분, 옥수수 배아유, 옥수수 알맹이, 베이킹소다, 설탕, 소금을 믹싱하는 제1단계;The present invention relates to a process for producing corn bread according to the present invention, which comprises mixing the corn flour, ;
계란, 우유를 믹싱하는 제2단계;A second step of mixing eggs and milk;
상기 S100단계에서 수득된 재료들과 S200단계에서 수득된 재료들을 5 ~ 7분간 믹싱한 후 가열된 스팀찜기에 20분간 찐 후 냉각하는 제3단계를 통해 제조된다.Mixing the materials obtained in the step S100 and the materials obtained in the step S200 for 5 to 7 minutes, heating the steam steamer for 20 minutes, and cooling.
본 발명에 따른 옥수수 빵은 최종 생성물을 100 중량부로 할 때 거친 옥수수가루 40 ~ 60중량부, 고운옥수수가루 5 ~15중량부, 옥수수전분 5 ~ 15g, 옥수수 배아유 5 ~ 10중량부, 옥수수 알맹이 5 ~ 15중량부, 베이킹소다 1 ~ 5 중량부, 설탕 5 ~ 10중량부, 소금 5 ~ 10중량부, 계란 5 ~ 15중량부, 우유 30 ~ 50중량부가 적용되어 제조된다.The corn bread according to the present invention comprises 40 to 60 parts by weight of rough corn powder, 5 to 15 parts by weight of corn flour, 5 to 15 g of corn starch, 5 to 10 parts by weight of corn germ oil, 5 to 15 parts by weight of baking soda, 1 to 5 parts by weight of baking soda, 5 to 10 parts by weight of sugar, 5 to 10 parts by weight of salt, 5 to 15 parts by weight of eggs and 30 to 50 parts by weight of milk.
본 발명은 상기 제1단계에서 인삼분말과 인삼 엑기스를 1 ~ 5 중량부를 더 포함하여 제조된다.The present invention further comprises 1 to 5 parts by weight of ginseng powder and ginseng extract in the first step.
본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.
Claims (5)
계란, 우유를 믹싱하는 제2단계;
상기 S100단계에서 수득된 재료들과 S200단계에서 수득된 재료들을 5 ~ 7분간 믹싱한 후 가열된 스팀찜기에 20분간 찐 후 냉각하는 제3단계을 포함하여 이루어지는 것을 특징으로 하는 옥수수 빵의 제조방법.
A first step of mixing rough corn flour, fine corn flour, corn starch, corn germ oil, corn flour, baking soda, sugar, salt;
A second step of mixing eggs and milk;
And a third step of mixing the materials obtained in the step S100 and the materials obtained in the step S200 for 5 to 7 minutes, and then heating the heated steam steamer for 20 minutes and cooling the mixture.
상기 옥수수 빵은 최종 생성물을 100 중량부로 할 때 거친 옥수수가루 40 ~ 60중량부, 고운옥수수가루 5 ~15중량부, 옥수수전분 5 ~ 15g, 옥수수 배아유 5 ~ 10중량부, 옥수수 알맹이 5 ~ 15중량부, 베이킹소다 1 ~ 5 중량부, 설탕 5 ~ 10중량부, 소금 5 ~ 10중량부, 계란 5 ~ 15중량부, 우유 30 ~ 50중량부가 적용되는 것을 특징으로 하는 옥수수 빵의 제조방법.
The method according to claim 1,
Wherein the corn bread comprises 40 to 60 parts by weight of rough corn powder, 5 to 15 parts by weight of corn flour, 5 to 15 g of corn starch, 5 to 10 parts by weight of corn germ oil, Wherein the baking soda is 1 to 5 parts by weight, the sugar is 5 to 10 parts by weight, the salt is 5 to 10 parts by weight, the egg is 5 to 15 parts by weight, and the milk is 30 to 50 parts by weight.
상기 제1단계에서 인삼분말과 인삼 엑기스를 1 ~ 5 중량부를 더 포함하여 제조되는 것을 특징으로 하는 옥수수 빵의 제조방법.
The method according to claim 1,
Wherein the ginseng powder and the ginseng extract are contained in an amount of 1 to 5 parts by weight in the first step.
상기 인삼 엑기스는,
(1) 7증7포한 인삼, 인삼열매와 비증포한 인삼, 인삼열매를 각각 100g을 취하여 미립분쇄기에서 미세파쇄 후 잡균의 성장을 막기 위해 감압 멸균하고, 증류수 1,500mL와 와 함께 약탕기를 이용하여 100℃에서 2시간 동안 끓여 열수추출하는 단계;
(2) 상기 추출액을 원심분리(5,000rpm, 30분)한 후 상등액을 70℃ 이하에서 농축하여 인삼농축액(고형분 64%)을 제조하는 단계;를 포함하여 이루어지는 것을 특징으로 하는 옥수수 빵의 제조방법.
The method of claim 3,
The ginseng extract,
(1) 7 g of 7 ginseng ginseng, 100 g of ginseng fruit, non-ginseng ginseng and ginseng fruit were microfractured in a fine grinder and vacuum sterilized to prevent the growth of ginseng. Using 1,500 mL of distilled water, Boiling at 100 DEG C for 2 hours to extract hot water;
(2) centrifuging the extract solution (5,000 rpm, 30 minutes), and concentrating the supernatant at 70 DEG C or lower to prepare a ginseng concentrate (solid content: 64%). .
상기 인삼 분말은,
(3) 상기 인삼농축액 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 사별(100mesh)하여 제조하는 단계; 를 포함하여 수득되는 것을 특징으로 하는 옥수수 빵의 제조방법.The method of claim 3,
The ginseng powder,
(3) 1,000 ml of distilled water is added to 100 g of the ginseng concentrate, spray-dried at 200 ° C, and then bred (100mesh); ≪ / RTI > by weight based on the total weight of the corn bread.
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