KR20190081115A - Method for Manufacturing Corn Bread - Google Patents

Abstract

The present invention relates to a method for manufacturing a corn bread which is made by making a corn dough and a beef having a main ingredient of corn powder, pouring it into a bread crumb having the appearance of corn, and baking the bread to feel the tasteful taste and visual aesthetics of the corn .
The corn bread produced by the method of the present invention contains corn powder in the dough and cattle and has a corn-like appearance, so that when the bread is consumed, the taste, the incense and the visual feeling of corn can be enjoyed at the same time as the nutrition component of corn , And the shape of the bread which is easily molded and manufactured in the form of bread even if the main ingredient of the gluten-deficient maize is used is good, and it is not easily broken during handling and uses corn powder which is advantageous to human health and low in price compared with wheat flour Which is economically advantageous.

Description

{Method for Manufacturing Corn Bread}

The present invention relates to a method for manufacturing a corn bread which is made by making a corn dough and a beef having a main ingredient of corn powder, pouring it into a bread crumb having the appearance of corn, and baking the bread to feel the tasteful taste and visual aesthetics of the corn .

Bread is a food based on flour, and a common manufacturing method is to mix the flour, sugar, eggs, baking powder, water, etc., or mix the sugar with an appropriate amount of water in the residue of red bean, And then molding and then grilling or baking the cow.

Since flour, which is the main ingredient of bread, is rich in gluten and is advantageous for dough, it has been widely used for producing various kinds of flour or confectionery. Due to the change of eating habits according to busy daily life and westernization, Is rapidly increasing.

However, gluten is an insoluble protein, which is not easily decomposed in the body and is not easy to digest. It is attached to the intestinal mucosa and interferes with the absorption of nutrients such as vitamins, calcium and minerals, causing an imbalance of nutrients.

In addition, wheat flour is low in fullness, and it consumes many calories, digestion absorption is slow, and carbohydrate is likely to be converted into fat. It increases blood sugar index and improves skin diseases such as obesity, hyperlipemia, diabetes, It is a fact that modern people who are interested in health recently are reluctant.

Therefore, instead of flour, rice is being actively used as a main ingredient in dough. Processed foods made from rice are expected to replace wheat flour as a health food, If rice is used alone, the dough is not easily formed, the workability is poor, the surface is easily dried after the production, cracks are generated, and aging is easily progressed.

The corn is excellent in the taste of cori - koshi, it gives a feeling of fullness, but calorie is low, so it is effective as a diet food, and the price is low and it is used variously for edible use.

Corn can be classified into general corn and special corn. Common corn is often referred to as dry corn. It is used for food and industrial purposes mainly because of its thick shell. It is a special corn with a high sugar content and low fiber content. Sweet corn which can be used for canning, waxy corn which is used for preparing snacks or bread or rice cake because of the many starches whose viscosity increases when they absorb moisture, fried corn (pop corn). Depending on the shape and properties of the seeds, it is divided into eight types: ginseng, ginseng seed, sweet ginseng, frying ginseng, fennel,

Corn seeds contain proteins, lipids, carbohydrates, fibrin, minerals, vitamins and other components. Fructose, glucose, sucrose, maltose, Sorbitol, raffinose, flavor substances, and alcohol-insoluble solids are important factors that influence taste and physical properties.

When corn is compared with rice, other nutritional factors show similar values, but beta-carotene, vitamin A, vitamin B1 and B2 show higher values. In particular, vitamin A contained in corn protects the retina in the human body. It is more abundant than wheat and corn embryos contain a large amount of vitamin E to prevent the aging of the human body. In terms of nutrition, it is comparable to other grains such as rice and wheat.

As an example of producing bread using such corn, Korean Patent Laid-Open Publication No. 2017-0110338 discloses a method of kneading high-strength, gravity, corn flour, margarine, egg, sugar, yeast, , And then the kneaded product was divided into bean jam, and the resulting mixture was shaped into steamed bread and fermented at 23 to 27 ° C for 30 to 40 minutes to obtain a steamed corn steamed bread.

The present invention provides an effect of improving the elasticity, viscosity and moisture adsorption power of bread because the batter is aged at a low temperature to increase the flavor of corn and the high content of gluten exhibits an efficacy.

However, since the above-mentioned corn-steamed bread has a flour content of 60.6% by weight and is mixed much more than 26% by weight of corn flour, wheat flour is the main ingredient and corn flour is a supplementary ingredient added to the steamed bread to cause imbalance of nutrients, It does not solve the disadvantages of flour that causes skin diseases.

Korean Patent Registration No. 1708174 discloses a method for preparing a corn snack in which corn flour is mixed with water, aged, steamed, fried, and mixed with syrup to dry, and wheat flour is not mixed with corn alone And the disadvantages of flour can be solved.

However, since corn has a deficiency in gluten compared to wheat flour, the corn is less suitable for processed foods prepared by frying corn dough as in the above invention. However, in order to be applied to processed foods having a molded shape like bread, There is a disadvantage in that the produced bread is not in good shape and lacks in viscosity, so that cracks are likely to occur on the surface, resulting in poor merchantability.

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a bread having a good shape of bread which is easily molded and manufactured in the form of bread even when the bread is produced using corn as a main ingredient having insufficient gluten content, And a method for producing corn bread.

In order to solve the above-described problems, the present invention provides a method for preparing a dough mixture, comprising: adding 70 to 90 parts by weight of sugar to 100 parts by weight of an egg; Mixing 65 to 85 parts by weight of corn powder, 10 to 20 parts by weight of roasted brown rice powder, and 1 to 5 parts by weight of a food swelling agent in the primary dough mixture to prepare a secondary dough mixture; 50 to 70 parts by weight of melted butter or cooking oil, 1 to 5 parts by weight of melted fermented butter, and 5 to 25 parts by weight of water are mixed and kneaded in the secondary dough mixture; The composition comprising 100 parts by weight of water, 80-120 parts by weight of condensed milk, 40-60 parts by weight of corn powder, 40-60 parts by weight of egg, 20-40 parts by weight of butter, 10-30 parts by weight of cheese powder and 0.5-3.0 parts by weight of salt Preparing cattle; Preparing a bread crumb consisting of an upper plate and a lower plate and combining the upper plate and the lower plate to form a corn shape; And injecting the corn kneader and cow into the bread box and baking the corn kneader.

At this time, it is preferable that 3 to 7 parts by weight of yogurt is added to 100 parts by weight of the corn powder.

Preferably, the water used for the dough and the cow is boiled corn with the corn kernel attached to the cheek, and the corn powder mixed with the second dough mixture and the cow is prepared by mixing the boiled corn at a temperature of 60 ° C or higher It is more preferable that the dried matter is dried to a moisture content of 30% by weight or less, and then the grain is separated and pulverized.

The roasted brown rice powder is preferably ground in brown rice for 3 to 5 hours and then roasted at 150 to 200 ° C for 5 to 10 minutes.

In addition, the step of preparing the cow may include: preparing a first small mixture by mixing 15 to 25% of water used for eggs and cattle, and corn powder; Mixing 75 ~ 85% of water used in cow's milk with salt and boiling at 70 ~ 90 ° C, mixing with the first subcomponent, and boiling the first subcomponent to prepare a second subcomponent in a full state; And mixing butter and cheese powder in the second subcomponent.

The baking may include heating the upper and lower plates of the bread box to 130 to 140 캜; Filling 70 to 90% of the internal space of the bread pan by sequentially injecting dough, cow, and dough into the bottom of the bread pan; Covering the upper plate on the lower plate and fastening the upper plate; And baking the bread pan for 3 to 4 minutes while periodically flipping the bread pan upside down.

The corn bread produced by the method of the present invention contains corn powder in dough and cattle and has a corn-shaped appearance, so that when the bread is consumed, the taste, incense and visual feeling of corn can be enjoyed at the same time as the nutrition component of corn .

In addition, even though corn with insufficient gluten content is used as main material, it is easy to form and manufactured in the form of bread, and the shape of the bread is good, and it is not easily broken during handling, and uses corn powder which is advantageous for human health and low in price compared to wheat flour Which is economically advantageous.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a state of a corn bread prepared by the method of the present invention. FIG.

The method for manufacturing corn bread according to the present invention comprises a step of wrapping a filling with a mixture of corn flour and baking the corn bread using the dough containing corn powder and roasted brown rice powder as an outer cover.

The corn is an annual crop of the unicorn plants and is one of the three major crops in the world along with rice and wheat. It is a large crop of food crops and is the most productive crop per unit area.

In the present invention, the dough is prepared using corn flour as a main material instead of wheat flour. Since the corn is less or less gluten-containing than wheat flour, the viscosity of the dough is insufficient when preparing the corn dough. When flour is added, The flavor of the food is deteriorated.

To solve this problem, it is preferable to add yogurt to the corn powder, and yogurt is a fermented food having a relatively high acid content and a refreshing flavor.

Corn starch is composed of long-chain amylose and short-chain amylopectin. The composition ratio of amylopectin is high in corn and the composition ratio of amylopectin is low in corn.

The gelation of corn starch is a process in which these chains are transformed into a shorter chain form when they boil. The pH of yogurt grown by lactic acid bacteria is lowered. When such yogurt is added to the corn powder, the pH of the corn becomes acidic, The starch particles can be easily gelled because they induce the chain to break into much shorter lengths.

In addition, corn has a disadvantage in that digestion and absorption of weak digestion function is not easy, but lactic acid bacteria contained in yogurt help digestion and absorption to solve this problem and prevent growth and reproduction of pathogens and harmful bacteria. It has an effect of improving the storage stability of the corn dough by making it clean and suppressing the generation of deciduous bacteria.

The amount of yogurt to be added is preferably 3 to 7 parts by weight based on 100 parts by weight of the corn flour. If the amount is less than the above range, induction of corn starch gelation is insufficient. If the amount exceeds the above range, yogurt component is excessive, Depending on the amount of yogurt added, it is necessary to reduce the amount of water to be mixed with the dough or cattle.

In addition, vinegar may be added to the corn powder to further promote the gelation of the corn starch. Vinegar may increase the acidity of the dough so that the starch chain of the corn is split into a shorter length, Is strong in sterilizing power and microorganisms are killed and volatile, so that the odor of corn powder is volatilized and removed in the kneading process.

The amount of vinegar to be added is preferably 1 to 5 parts by weight based on 100 parts by weight of the corn powder. If the amount is less than the above range, the effect of accelerating the gelation of the corn starch is insignificant. If the amount exceeds the above range, the acidity of the corn bread becomes excessively high, .

In the present invention, corn powder, waxy corn powder or mixed powder thereof can be used as a cornstarch powder, and corn is composed of amylopectin. Water molecules are not easily aged due to the formation of a net structure that is difficult to escape. However, corn is aged within 70 to 80% of amylopectin and 20 to 30% of amylose due to less stickiness and aging within a short time after aging. Therefore, corn bread Has the disadvantage that it becomes hard and hard during storage.

Starch molecules in corn are fibrous micelles of hydrogen bonds. They are classified into crystalline and amorphous regions. When starch is heated in the presence of water, it absorbs moisture from 25 ° C The amorphous region rapidly swells and the crystalline region is destroyed at around 100 ° C and becomes luxurious. When the temperature of the starch is lowered, micelles are formed by hydrogen bonding and aging occurs.

In addition, since starch has a property of inhibiting aging at a moisture content of 30 wt% or less or 60 wt% or more and inhibiting aging at a temperature of 0 ° C or lower or 60 ° C or higher, water is mixed with corn, Dried at a temperature of not lower than 60 ° C, preferably not lower than 70 ° C and not more than 30% by weight, preferably not higher than 20% by weight, before the aging process, the starch aging of maize is inhibited .

Since the above effect is also applied to waxy corn, the waxy corn is also preferably pulverized in the same manner as described above. The waxy corn powder and the maize corn powder thus pretreated are not easily aged by adding water, The corn bread produced is inhibited from hardening during storage.

It is preferred that the corn is boiled water as the water used in the dough.

Corn contains not only starch but also proteins, lipids, saccharides, minerals, vitamins, unsaturated fatty acids, and beta-carotene, which are then eluted into the water in which corn is boiled.

However, the main ingredient of corn is carbohydrate, and carbohydrate is a food that increases cholesterol. It is a food that increases blood sugar quickly because of high glucose index. Especially corn amylopectin is fast in digestion and is absorbed by human body rapidly. It is a disadvantage of food.

In order to compensate for these disadvantages, instead of separating the corn kernels from the corn when boiling the corn, the kernels are cooked with the kernels attached to the corn without separating the kernels, and then the kernels are separated from the inside It is more preferable to use boiled water for dough.

The corncobs contain a large amount of phytosterol, beta-sitosterol. Beta sitosterol is effective in reducing periodontitis and inflammation of the teeth, as well as reducing blood sugar, anticancer, antioxidant, anti-inflammatory, Reduction of cholesterol in the blood, and treatment of benign prostatic hyperplasia.

As described above, the beta-sitosterol component of the corn borer is extracted into boiled water and added to the batter and the bovine so that the amylopectin-induced increase in blood sugar of the corn powder can be suppressed.

Brown rice has removed the rice husks from the rice and white rice has removed the rice husks and embryos from the brown rice, leaving only the nutrients. The white rice is good in texture, but in the process of removing rice bran and embryo, 90 ~ 95% of the rice nutrients are lost and only the carbohydrate is left This results in increased body fat in the human body, and increases cholesterol levels, causing hypertension, heart disease and various adult diseases.

Brown rice is rich in vitamins B1, B2, B6, folic acid, protein and fat, minerals, phosphorus and iron. It has four times more vitamin E than white rice and contains a large amount of tocotrienol which acts as atherosclerosis. Circulation becomes smooth, and a large amount of dietary fiber adsorbs and excretes toxins in the blood, which helps prevent adult diseases such as arteriosclerosis, hypertension and diabetes, and strengthens immunity.

In the present invention, the brown rice having excellent components as described above is roasted to add a fine flavor, and the ground roasted brown rice powder is mixed as a part of the corn dough. The roasting temperature and time are preferably heated at 150 to 200 DEG C for 5 to 10 minutes Do.

Brown rice, which has not been shredded rice bran, has a disadvantage that the thin rice bran part is easily carbonized when it is roasted and its color becomes blackened and bitter. To prevent this, brown rice is added in water before roasting for 3 ~ 5 hours, It is preferable to remove and then fry.

If the brown rice is called water, the water penetrates into the starch layer inside the brown rice, and when it is roasted in this state, the heat will vaporize the moisture and burn the rice bran, so the heat is transferred to the inside of the brown rice while moisture is vaporized, The water inside the brown rice is evaporated and expanded with water vapor, and the steam of high temperature and high pressure expands outward while expanding the brown rice called water. In this process, since the inside of the brown rice is uniformly cooked, the time of roasting can be shortened have.

When corn powder and roasted brown rice powder are prepared as described above, they are kneaded with egg, sugar, butter and water. First, the egg is loosened and the sugar is mixed therein, and the sugar is sufficiently stirred to completely dissolve in the egg.

The corn powder, the roasted brown rice powder and the food swelling agent such as baking powder are mixed with the sugar-melted egg, and the mixture is evenly mixed so that no lumps are formed. The melted butter or the edible oil and melted fermented butter are added thereto and the water is mixed and kneaded.

The amylopectin contained in the corn powder has a disadvantage in that the dough is sticky and hinds the formability due to stickiness. To compensate the amylopectin, the dough is first rinsed with hot water to soften the corn starch to make it viscous, It is preferable to adjust the water content. The starting temperature of the starch of the maize starch is about 67 ° C and the starch starch of the starch is about 72 ° C, so that the water used for the starch is preferably 72 ° C or more.

The mixing amount of each material used in the dough is such that 70 to 90 parts by weight of sugar, 65 to 85 parts by weight of corn powder, 10 to 20 parts by weight of roasted brown rice powder, 1 to 5 parts by weight of food swelling agent, 50 to 70 parts by weight of melted fermented butter, 1 to 5 parts by weight of melted fermented butter, and 5 to 25 parts by weight of water. The fermented butter is a butter made by fermenting lactic acid bacteria in a cream separated from milk and having a refreshing taste and aroma The flavor of the corn dough is improved and the acidity is high, so that the gelation of the corn starch particles is promoted like the yogurt.

Next, prepare a filling containing corn flour.

First, add a small amount of water (15 to 25% of the total amount of water used for cattle) to the egg, add the corn powder to the egg, and stir enough to completely loosen.

Mixed with condensed milk and boiled at 70 to 90 ° C. Mix with corn powder mixed with egg powder. Boil it with a sieve and boil in a hot water. When it is paste, add butter and then add cheese powder. Mix it to produce cows.

The mixing amount of each material used in the cow is 80 to 120 parts by weight of condensed milk, 40 to 60 parts by weight of corn powder, 40 to 60 parts by weight of egg, 20 to 40 parts by weight of butter, 10 to 30 parts by weight of cheese powder, And 0.5 to 3.0 parts by weight of salt. It is also possible to add 1 to 3 parts by weight of a synthetic flavoring agent to corn in order to more emphasize the flavor of corn.

When the corn dough and the cow are prepared as described above, it is prepared as a corn-shaped bread crumb that can be used for molding and baking the bread.

The bread frame is composed of a top plate and a bottom plate, and a pair of the top plate and the bottom plate form a single corn bread. Each plate of the top plate and the bottom plate has an internal space formed therein. , The shape of the corn kernels is engraved, and the bread is made into a corn shape by baking the bread by putting the dough and the cow into the bread box.

The prepared corn kneader and cow are put into the bread box to prepare corn bread, and the bread can be manufactured by a known bread making method using a bread box.

For example, the upper and lower plates of the bread pan are heated to 130 to 140 ° C., and then heated until the temperature of the bread pan is kept constant until the production of the bread is completed. The bottom plate of the bread pan is kneaded, The dough and the cow are naturally flowed into the upper plate by gravity while the dough and the bottom of the lower plate are bent while the dough is being bent, and the corn-like shape of the upper plate and the lower plate is formed Filling the inner space.

The proportion of dough and cow in a single corn bread can be adjusted according to the diet of the recipient, and the composition of the corn bread at a similar weight ratio of the dough and the cow corresponds to the average diet of the recipient.

The corn paste is filled with corn dough and cow at a suitable ratio of 70 ~ 90%. The corn bread is filled by filling the inner space of the breadtail while being bent while being baked. The corn cake is formed by baking for 3 ~ 4 minutes.

The corn bread prepared in the above manner has a corn shape and corn powder is contained on the outer surface to visually remind the corn and smell the corn flavor of the corn. You can enjoy the savory taste of corn tastefully.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

In container 1, 500 g of egg was crushed and sufficiently loosened. Then, 400 g of sugar was added thereto, and the sugar was stirred to dissolve completely in the egg.

To the above container 1, 370 g of corn powder mixed with corn powder and maize powder at the same weight ratio, brown rice was roasted at a temperature of 170 ° C for 7 minutes, 70 g of roasted brown rice powder finely ground and 8 g of baking powder were further added Then, 300 g of melted butter, 20 g of melted fermented butter and 70 g of purified water were mixed to prepare a dough corn dough.

500 g of condensed milk, 400 g of purified water, and 5 g of salt were added to the vessel, and the mixture was boiled at 80 DEG C, and the vessel 2 was filled with 250 g of egg, 100 g of purified water and 250 g of the corn powder, ≪ / RTI >

When the mixture of the heating container and the container 2 is sieved and boiled in a hot water bath, 150 g of butter is added, then 100 g of parmesan cheese powder and 10 g of synthetic flavoring agent (corn flavor) are added and mixed thoroughly .

The top and bottom plates are separated by a top plate and a bottom plate, and a corn-shaped inner space is formed on each plate of the top plate and the bottom plate, and a corn kernel form is embedded in the inner space. A bread crumb prepared to form this corn shape was prepared.

The top and bottom plates of the breadcrumbs were placed on a fire with the open side facing up and heated to 135 ° C to grease the inner space with cooking oil.

The dough is filled in a bag of milk, the dough is filled in the inner space of the bottom plate of the bread basket, the cow is placed on the dough, and then the dough is filled on the dough, so that about 80% of the inner space in which the dough is combined with the upper plate and the lower plate is filled The amount of dough filled first and then dough was similar, and the volume of the whole dough and the amount of cow were similar.

The top plate was placed on the bottom plate and baked while turning the bread top up and down at intervals of 1 minute. After 200 seconds passed after the kneading and brewing, the bread in the bread top was taken out to produce corn bread.

≪ Example 2 >

In Example 1, corn bread was prepared in the same manner as in Example 1, except that yogurt was added to the corn powder so that the yogurt contained 5 wt% of the corn powder.

≪ Example 3 >

Corn corn and maize were boiled with the corn kernels attached to the corn, and then the corn was boiled and dried to a moisture content of 15 wt% at a temperature of 80 ° C. The corn was separated from the dried corn and pulverized to obtain corn powder Prepared.

The above-mentioned corn dough and the corn powder used in the pellet preparation in Example 1 were boiled, dried and pulverized as the corn powder, and boiled water (cooled to room temperature) was used as purified water used in the production of corn dough and pork , Corn bread was prepared in the same manner as in Example 1 above.

<Example 4>

In Example 1, corn bread was prepared in the same manner as in Example 1, except that the brown rice was roasted in water for 4 hours and then roasted and ground to prepare roasted brown rice powder.

&Lt; Comparative Example 1 &

In Example 1, wheat flour was prepared in the same manner as in Example 1, except that wheat flour was used in dough instead of corn flour and white kidney beans were used in cattle.

&Lt; Comparative Example 2 &

In Example 1, rice flour bread was prepared in the same manner as in Example 1, except that rice flour rice flour was used in dough instead of corn flour, and white bean bran was used in cattle.

&Lt; Test Example 1 >

Ten breads prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were randomly selected and their average sizes were measured to compare the swelling power.

All breads were manufactured using the same mold, and the bread was shrunk during storage for one day. The size of the bread was measured with the tape measure at the widest point in the circumferential direction And the circumferential length was measured while the bread was being pressed. The results are shown in Table 1 below.

Puffing force measurement result Average circumference length (cm) Example 1 12.1 Example 2 12.8 Example 3 12.4 Example 4 12.3 Comparative Example 1 13.2 Comparative Example 2 11.5

In Table 1, the swelling power of Comparative Example 1 using wheat flour was the largest, and Comparative Example 2 using rice flour was the least, and the example using corn flour showed a medium swelling power between flour and rice flour.

Among the examples, the swelling of Example 2 in which yogurt was added was the most excellent. As the pH of dough was lowered by the addition of yogurt, the starch chain of maize was shortened to shorten the gelation of the starch particles, It is considered that the swelling has increased.

The corn bread according to the present invention according to the present invention was not expanded compared with Comparative Example 1 using wheat flour as a main ingredient but was expanded more than Comparative Example 2 using rice flour as a main ingredient. It can be seen that the commercial bread can be produced even by using the corn powder of the present invention.

&Lt; Test Example 2 >

The hardness, springiness, cohesiveness and adhesiveness of bread prepared in the above Examples and Comparative Examples were compared.

Stiffness indicates the degree of firmness of the bread, and elasticity means that the deformed substance tends to return to its original state when the force is removed. In the mouth, it can be said that the elasticity like rubber is felt. It can be said that it is a property that it gives a feeling of being touched when it does not easily loosen when it is chewed, and it is a necessary power to detach from the condition that food, tongue, tooth and mouth surface are attached to each other.

The texture was measured using a physical property measuring machine (TA-TX +, UK). The measurement conditions were Force unit: Grams, Test speed: 1 ㎜ / sec, Target mode: Distance (1 ㎜) , Trigger type: Auto (force), Pre-test speed: 1 mm / sec, Probe: 50 mm cylinder, Post-test speed: 0.4 mm / sec. Respectively.

Texture measurement result Stiffness (g / ㎠) Resilience (%) Cohesiveness (%) Adhesion (g) Example 1 150.3 0.85 0.55 -2.65 Example 2 147.2 0.88 0.57 -2.83 Example 3 149.7 0.87 0.55 -2.68 Example 4 148.8 0.84 0.53 -2.91 Comparative Example 1 142.6 0.90 0.59 -3.17 Comparative Example 2 156.1 0.79 0.50 -1.88

As shown in Table 2, the hardness of Comparative Example 2 using rice flour was the highest and that of Comparative Example 1 using wheat was the lowest, and the elasticity, cohesiveness and adhesiveness of rice flour and flour were opposite to each other.

The corn powder shows intermediate characteristics between flour and rice flour in the sense of texture. It has higher firmness than flour, but lower elasticity, cohesiveness and adhesiveness. It has higher elasticity, cohesiveness and adhesiveness but lower robustness than rice flour.

Among the examples, Example 2 with yoghurt showed the lowest firmness, while the elasticity and cohesiveness showed the highest values, indicating that yogurt lowered the pH of the corn dough to shorten the starch chain of corn to a short length, Gelation of the particles is accelerated and analyzed as a result.

The adherence was highest in Example 4 in which roasted brown rice powder mixed with roasted and ground brown rice powder was mixed with water. The water absorbed in brown rice was vaporized by water vapor during the process called water, It can be seen that the addition of roasted brown rice powder is generally expected to lower the stickiness. However, from the above results, it can be concluded that the brown rice cooked with steam It is considered that the decrease of the adhesion due to roasted brown rice powder is suppressed.

&Lt; Test Example 3 >

The breads prepared in the above Examples and Comparative Examples were stored for 1 day, and then 10 of them were taken in each group and put in a box and shaken for 1 minute. As a result, the number of breaks of the bread was counted and Table 3 shows that the bread was slightly crumbled Anything that was considered to be undamaged, a corroded, cracked, or leaking outward was regarded as a breakdown.

Shape Retention Force Measurement Result Number of breakage () Example 1 2 Example 2 One Example 3 2 Example 4 One Comparative Example 1 One Comparative Example 2 4

It is advantageous that the strength and the strength are not too high and the suitable strength is high in order to reduce the damage due to the external impact. Based on the results of the above Table 2, it can be seen that Comparative Example 1 having high elasticity and cohesiveness and low rigidity And the comparative example 2, which is low in elasticity and cohesion, was most damaged by four.

That is, wheat flour is least likely to be broken during handling, and rice flour bread is most likely to be broken. Gluten rich in flour imparts tackiness to the outer surface of the bread so that it is not easily damaged by external impact. However, the rice flour lacks gluten, Starch is easily aged and is susceptible to external shock.

Among Examples, Examples 2 and 4 had slightly less breakage than Examples 1 and 3, Example 2 has high elasticity and cohesiveness and low rigidity, Example 4 has more elasticity than Example 1. 3, It is presumed that not only the cohesiveness but also the durability are low, the effect of firmness is more effective than the effect of elasticity and cohesiveness.

The breakage number of the example was close to that of the comparative example 1 in which the bread dough was made, so that the corn bread prepared by the method of the present invention is expected to have no problem in handling such as storage, distribution, and sale.

&Lt; Test Example 4 >

The color, taste, flavor, texture and overall taste of the prepared bread were measured by a five-point scale method, and the average value was shown in Table 4 below.

Sensory test result color flavor incense Texture Overall likelihood Example 1 4.1 4.0 3.9 4.2 4.1 Example 2 4.0 4.3 4.0 3.9 4.0 Example 3 4.4 4.2 4.4 4.2 4.3 Example 4 4.1 4.2 4.3 4.0 4.2 Comparative Example 1 3.7 3.7 3.7 3.6 3.7 Comparative Example 2 3.5 4.0 3.8 4.3 3.9 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

Table 4 shows that the bread color of the example made from corn powder was superior to that of the comparative bread prepared from wheat flour and rice flour, and the color was superior to that of the comparative bread prepared from corn bread (example) and rice flour bread 2) was rated higher than the wheat flour (Comparative Example 1).

The incense was evaluated in Example 3 using corn-boiled water and in Example 4 in which brown rice was roasted in water, and the flavor of the bread was improved by adding more corn flavor and roasting brown rice so that the rice was evenly roasted. It was evaluated that the higher the firmness in proportion to the firmness of Test Example 2, the stronger the crunchy texture and the better the score.

As a result, the commerciality of the corn bread produced by the method of the present invention was confirmed.

Claims (7)

Adding 70 to 90 parts by weight of sugar to 100 parts by weight of egg, stirring the mixture to dissolve the sugar in the egg to prepare a first dough mixture;
Mixing 65 to 85 parts by weight of corn powder, 10 to 20 parts by weight of roasted brown rice powder, and 1 to 5 parts by weight of a food swelling agent in the primary dough mixture to prepare a secondary dough mixture;
50 to 70 parts by weight of melted butter or cooking oil, 1 to 5 parts by weight of melted fermented butter, and 5 to 25 parts by weight of water are mixed and kneaded in the secondary dough mixture;
The composition comprising 100 parts by weight of water, 80-120 parts by weight of condensed milk, 40-60 parts by weight of corn powder, 40-60 parts by weight of egg, 20-40 parts by weight of butter, 10-30 parts by weight of cheese powder and 0.5-3.0 parts by weight of salt Preparing cattle;
Preparing a bread crumb consisting of an upper plate and a lower plate and combining the upper plate and the lower plate to form a corn shape; And
And injecting the corn dough and cow into the bread box and baking the corn bread. The method according to claim 1,
Wherein the corn powder to be mixed with the secondary dough mixture is 3 to 7 parts by weight of yogurt based on 100 parts by weight of corn powder. The method according to claim 1,
Wherein the water used for the dough and the cow is boiled corn in a state in which the corn kernel is attached to the corn. The method of claim 3,
Wherein the corn powder to be mixed with the secondary dough mixture and the bovine corn is obtained by drying the boiled corn at a temperature of 60 ° C or higher to a moisture content of 30% by weight or less and then grinding the kernels. The method according to claim 1,
Wherein the brown rice powder is roasted in water for 3 to 5 hours and then roasted at a temperature of 150 to 200 ° C for 5 to 10 minutes. The method according to claim 1,
Preparing the cattle by mixing 15 to 25% of water used for eggs, cattle and corn powder to prepare a first small-sized mixture;
Mixing 75 ~ 85% of water used in cow's milk with salt and boiling at 70 ~ 90 ° C, mixing with the first subcomponent, and boiling the first subcomponent to prepare a second subcomponent in a full state; And
And mixing butter and cheese powder in the second subcompartment. The method according to claim 1,
Wherein the baking comprises heating the upper and lower plates of the bread basket to 130 to 140 캜;
Filling 70 to 90% of the internal space of the bread pan by sequentially injecting dough, cow, and dough into the bottom of the bread pan;
Covering the upper plate on the lower plate and fastening the upper plate; And
And baking the bread pan for 3 to 4 minutes while periodically turning it upside down.

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