KR20220060604A - Corn bread manufacturing method using tapioca starch - Google Patents

Corn bread manufacturing method using tapioca starch Download PDF

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KR20220060604A
KR20220060604A KR1020200146126A KR20200146126A KR20220060604A KR 20220060604 A KR20220060604 A KR 20220060604A KR 1020200146126 A KR1020200146126 A KR 1020200146126A KR 20200146126 A KR20200146126 A KR 20200146126A KR 20220060604 A KR20220060604 A KR 20220060604A
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dough
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서봉채
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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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • 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
    • A21D13/20—Partially or completely coated products
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    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • 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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    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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    • A21D8/06—Baking processes
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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    • A23V2200/00—Function of food ingredients
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/628—Saccharose, sucrose

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Abstract

The present invention relates to a method for manufacturing corn bread using tapioca starch, comprising: a first step of preparing a first mixture by mixing 11.0 weight percent of sugar, 2.0 weight percent of salt, 69.6 weight percent of tapioca starch, and 17.4 weight percent of rice flour; a second step of forming a dough by adding water and egg to the first mixture and mixing to form a dough; a third step of preparing a second mixture by mixing 3.03 weight percent of corn powder, 15.15 weight percent of corn paste, 20.20 weight percent of boiled corn grains, 10.10 weight percent of red beans, 16.67 weight percent of onion, 4.55 weight percent of cream cheese, 6.06 weight percent of sugar, 9.09 weight percent of mayonnaise, and 15.15 weight percent of mozzarella cheese; and a fourth step of placing the second mixture in the dough and putting the same in a silicone mold to bake the same in an oven. An object of the present invention is to provide a method for manufacturing corn bread using tapioca starch, which can suppress the rise of blood sugar, help improve digestive function, to give the texture of corn including corn grains, and to provide consumers with an aesthetic sense by manufacturing bread in the shape of corn.

Description

타피오카 전분을 이용한 옥수수빵의 제조방법{Corn bread manufacturing method using tapioca starch}Corn bread manufacturing method using tapioca starch

본 발명은 타피오카 전분을 이용한 옥수수빵의 제조방법에 관한 것으로, 보다 구체적으로는 혈당상승을 억제하고 소화기능 향상에 도움을 줄 수 있고, 옥수수 알갱이를 포함하여 옥수수의 식감을 느낄수 있도록 할 수 있고, 옥수수 모양으로 빵을 제조함에 의해 소비자들에게 심미감을 줄 수 있는 타피오카 전분을 이용한 옥수수빵의 제조방법에 관한 것이다. The present invention relates to a method for producing cornbread using tapioca starch, and more particularly, it can suppress the rise in blood sugar and help improve digestion, and it can contain corn grains so that you can feel the texture of corn, It relates to a method for manufacturing corn bread using tapioca starch, which can give consumers an aesthetic feeling by manufacturing the bread in the shape of corn.

통상적으로 옥수수는 쫄깃쫄깃한 맛이 우수하고 포만감을 주면서도 칼로리가 낮아서 다이어트 식품으로서 효과가 높고, 이와 더불어 가격이 낮아서 식용으로 다양하게 이용되고 있다.In general, corn has an excellent chewy taste and gives a feeling of satiety while being low in calories, so it is effective as a diet food.

옥수수는 이뇨작용을 활성화 시켜 부종을 제거해주고, 결석을 예방해주는 부종완화기능과, 저열량 및 저지방함량과 식이섬유가 풍부하기 때문에 다이어트 기능과, 풍부하게 함유된 리놀산 성분이 콜레스테롤의 수치를 낮춰주기 때문에 혈관계질환의 개선기능과, 이 외에 숙취해소, 변비개선, 베시시토스테롤 성분에 의한 충치예방, 피부미용, 간 기능강화, 멜라토닌 성분에 의한 항암효과 등의 효능를 기대할 수 있다.Corn removes edema by activating the diuretic effect, has an edema relieving function that prevents stones, and has a low calorie and low fat content and is rich in dietary fiber. In addition to the function of improving vascular diseases, it can be expected to have effects such as hangover relief, constipation improvement, tooth decay prevention by vesitosterol ingredient, skin beauty, liver function strengthening, and anticancer effect by melatonin ingredient.

위와 같은 효능 및 효과를 기대할 수 있는 옥수수는 통째로 찌거나 구운 것은 물론, 근래에는 음료, 아이스크림, 통조림, 샐러드 등 다양한 방식으로 우리에게 제공되고 있다.Corn, which can be expected to have the above effects and effects, is provided to us in various ways, such as steamed or roasted whole, as well as drinks, ice cream, canned food, and salads in recent years.

한편, 빵은 밀가루를 주재료로 하는 식품으로서, 통상적인 제조방법은 밀가루, 설탕, 달걀, 베이킹 파우더, 물 등을 혼합하여 성형하거나, 팥 등의 앙금에 설탕과 적당량의 물을 혼합하여 소를 만들고 밀가루를 주재료로 하여 만든 외피(外皮)에 상기 소를 넣어 성형한 다음 찌거나 구워서 제조된다.On the other hand, bread is a food mainly made of wheat flour, and the conventional manufacturing method is to mix flour, sugar, egg, baking powder, water, etc. to form it, or mix sugar and an appropriate amount of water with red bean sediment to make stuffing. It is manufactured by putting the above-mentioned stuffing in an outer skin made of wheat flour as the main ingredient and then steaming or baking.

이러한 빵의 주재료인 밀가루는 글루텐이 풍부하여 반죽에 유리하기 때문에 각종 면류 또는 과자를 제조하는데 널리 사용되어 왔으며, 현대인들의 바쁜 일상생활과 서구화에 따른 식생활 패턴의 변화로 인하여 빵의 소비량이 급격히 증가하고 있다.Flour, the main ingredient of these breads, is rich in gluten and therefore advantageous for dough, so it has been widely used to manufacture various kinds of noodles or sweets. there is.

그러나 글루텐은 불용성 단백질로서 몸속에서 분해가 잘 안되어 소화가 쉽게 되지 않고 장 점막에 붙어서 비타민, 칼슘, 미네랄 등의 영양소 흡수를 방해하여 영양소의 불균형을 유발하며, 냉장 저장 시 딱딱해지는 문제가 있다.However, as an insoluble protein, gluten is not easily decomposed in the body, so it is not easily digested.

또한, 밀가루는 포만감이 낮아서 많은 칼로리를 섭취하게 하고 소화흡수가 느려서 탄수화물이 지방으로 전환될 가능성이 크며, 혈당지수를 높여 비만, 고지혈증, 당뇨병, 지방간과 같은 성인병과 여드름, 아토피 등의 피부질환을 발생시킬 수 있어서 최근 건강에 대한 관심이 높은 현대인들이 꺼리는 실정이다.In addition, wheat flour has a low feeling of satiety, which makes you consume a lot of calories, and because digestion and absorption is slow, carbohydrates are highly likely to be converted into fat. It is a situation in which modern people with high interest in health are reluctant.

따라서 밀가루를 대신하여 건강에 도움이 되는 다른 가루물질을 이용한 빵에 대한 요구가 증대되고 있는 실정에 있다. Therefore, there is an increasing demand for bread using other powdered substances that are beneficial to health in place of wheat flour.

대한민국 공개특허공보 제10-2016-0141466호(2016.12.09.)Republic of Korea Patent Publication No. 10-2016-0141466 (2016.12.09.)

따라서, 본 발명의 목적은 상기한 종래의 문제점을 극복할 수 있는 타피오카 전분을 이용한 옥수수빵의 제조방법을 제공하는 데 있다.Accordingly, an object of the present invention is to provide a method for producing cornbread using tapioca starch, which can overcome the above-mentioned conventional problems.

본 발명의 다른 목적은 혈당상승을 억제하고 소화기능 향상에 도움을 줄 수 있고, 옥수수 알갱이를 포함하여 옥수수의 식감을 느낄수 있도록 할 수 있고, 옥수수 모양으로 빵을 제조함에 의해 소비자들에게 심미감을 줄 수 있는 타피오카 전분을 이용한 옥수수빵의 제조방법을 제공하는 데 있다.Another object of the present invention is to suppress the rise in blood sugar and help improve the digestive function, to make it possible to feel the texture of corn including corn grains, and to provide aesthetic feeling to consumers by manufacturing bread in the shape of corn. An object of the present invention is to provide a method for manufacturing corn bread using tapioca starch that can be used.

상기한 기술적 과제들의 일부를 달성하기 위한 본 발명의 구체화에 따라, 본 발명에 따른 타피오카 전분을 이용한 옥수수빵의 제조방법은, 설탕 11.0중량%, 소금 2.0 중량%, 타피오카 전분 69.6중량% 및 쌀가루 17.4 중량% 을 혼합하여 제1차 혼합물을 제조하는 제1단계와; 상기 제1차 혼합물에 물과 계란을 넣고 혼합하여 반죽물을 형성하는 제2단계와; 옥수수 분말 3.03 중량%, 옥수수 페이스트 15.15중량%, 삶은 옥수수 알갱이 20.20중량%, 통팥 10.10중량%, 양파 16.67중량%, 크림치즈 4.55중량%, 설탕 6.06중량%, 마요네즈 9.09중량%, 모차렐라 치즈 15.15중량% 을 혼합하여 제2차 혼합물을 제조하는 제3단계와; 상기 반죽물에 상기 제2차 혼합물을 안치하고 실리콘 몰드에 넣어 오븐에 굽는 제4단계를 구비한다.According to the embodiment of the present invention for achieving some of the above technical problems, the method for producing cornbread using tapioca starch according to the present invention is 11.0% by weight of sugar, 2.0% by weight of salt, 69.6% by weight of tapioca starch and 17.4% by weight of rice flour A first step of preparing a first mixture by mixing the weight %; a second step of adding water and eggs to the first mixture and mixing them to form a dough; Corn powder 3.03% by weight, corn paste 15.15% by weight, boiled corn kernels 20.20% by weight, whole red bean 10.10% by weight, onion 16.67% by weight, cream cheese 4.55% by weight, sugar 6.06% by weight, mayonnaise 9.09% by weight, mozzarella cheese 15.15% by weight A third step of preparing a second mixture by mixing; and a fourth step of placing the second mixture in the dough, putting it in a silicone mold, and baking it in an oven.

상기 제2단계에서 반죽물을 위해 사용되는 물은 옥수수를 삶은 물일 수 있다.The water used for kneading in the second step may be water boiled corn.

상기 제4단계에서, 오븐에 굽는 단계는 제1차굽기와 제2차굽기의 2단계로 수행되고, 상기 제1차굽기와 상기 제2차굽기는 온도와 시간을 달리할 수 있다.In the fourth step, the step of baking in the oven is performed in two steps of the first and second baking, and the temperature and time may be different for the first and second baking.

상기한 기술적 과제들의 일부를 달성하기 위한 본 발명의 다른 구체화에 따라, 본 발명에 따른 타피오카 전분을 이용한 옥수수빵의 제조방법은, 설탕 11.0중량%, 소금 2.0 중량%, 타피오카 전분 69.6중량% 및 쌀가루 17.4 중량% 을 혼합하여 제1차 혼합물을 제조하는 제1단계와; 상기 제1차 혼합물에 물과 계란을 넣고 혼합하여 반죽물을 형성하는 제2단계와; 옥수수 분말 3.03 중량%, 옥수수 페이스트 15.15중량%, 삶은 옥수수 알갱이 20.20중량%, 통팥 10.10중량%, 양파 16.67중량%, 크림치즈 4.55중량%, 설탕 6.06중량%, 마요네즈 9.09중량%, 모차렐라 치즈 15.15중량% 을 혼합하여 제2차 혼합물을 제조하는 제3단계와; 반원형 단면을 가지면서, 내주면에 원주방향으로 균일한 배열구조를 가지는 오목홈들이 길이방향으로 연속되도록 형성되는 옥수수 모양의 실리콘 몰드를 구비하여, 상기 오목홈들 각각에 삶은 옥수수 알갱이를 적어도 하나씩 채워넣는 제4단계와; 삶은 옥수수 알갱이가 상기 오목홈들에 채워진 실리콘 몰드의 내부에 상기 반죽물을 일정두께로 채우고 상기 제2차혼합물을 안치하는 제5단계와; 오븐에 굽는 제6단계를 구비한다.According to another embodiment of the present invention for achieving some of the above technical problems, the method for producing cornbread using tapioca starch according to the present invention is 11.0% by weight of sugar, 2.0% by weight of salt, 69.6% by weight of tapioca starch and rice flour A first step of preparing a first mixture by mixing 17.4% by weight; a second step of adding water and eggs to the first mixture and mixing them to form a dough; Corn powder 3.03% by weight, corn paste 15.15% by weight, boiled corn kernels 20.20% by weight, whole red bean 10.10% by weight, onion 16.67% by weight, cream cheese 4.55% by weight, sugar 6.06% by weight, mayonnaise 9.09% by weight, mozzarella cheese 15.15% by weight A third step of preparing a second mixture by mixing; A corn-shaped silicone mold having a semi-circular cross-section and having concave grooves having a uniform arrangement in the circumferential direction on an inner circumferential surface are continuously formed in the longitudinal direction, wherein each of the concave grooves is filled with at least one boiled corn kernel. a fourth step; a fifth step of filling the dough to a predetermined thickness and placing the second mixture in the silicon mold in which boiled corn kernels are filled in the concave grooves; A sixth step of baking in an oven is provided.

상기 제2단계에서 반죽물을 위해 사용되는 물은 옥수수를 삶은 물일 수 있다.The water used for kneading in the second step may be water boiled corn.

상기 제4단계에서 상기 오목홈들에 삶은 옥수수 알갱이를 하나씩 채워넣을 때 뿌리부분이 보이도록 채워넣는 방식이 이용될 수 있다.In the fourth step, a method of filling the concave grooves with boiled corn kernels one by one so that the root part is visible may be used.

본 발명에 따르면, 옥수수 맛의 제조가 가능하고. 옥수수의 식감을 느낄 수 있으며, 타피오카 전분을 밀가루 대신 사용하여, 소화가 잘되면서도, 당뇨 예방 및 개선, 빈혈 예방 및 개선, 다이어트 등에 좋은 옥수수 빵의 제조가 가능한 효과가 있다. 또한, 완성된 빵의 외부면에 실제 옥수수 알갱이가 붙어있는 상태가 되므로, 빵이 아닌 실제 옥수수를 보는 듯한 착각을 일으킬 수 있고, 소비자에게 빵 자체가 옥수수 모양을 가지도록 하여, 소비자가 실제 옥수수를 먹는 듯한 착각을 일으킴과 동시에 소비욕구 향상, 심미감 향상, 호기심 자극 등의 효과를 가질 수 있다.According to the present invention, the production of corn flavor is possible. You can feel the texture of corn, and by using tapioca starch instead of wheat flour, it is possible to produce good cornbread, which is good for digestion, prevention and improvement of diabetes, prevention and improvement of anemia, and diet. In addition, since actual corn grains are attached to the outer surface of the finished bread, it may cause the illusion of seeing real corn instead of bread, and by making the bread itself have the shape of corn to the consumer, the consumer can eat the real corn It can cause the illusion of eating and at the same time have effects such as improvement of consumption desire, improvement of aesthetics, and stimulation of curiosity.

도 1은 본 발명의 제1실시예에 따른 옥수수빵 제조공정 순서도이고,
도 2는 본 발명의 제2실시예에 따른 옥수수빵 제조공정 순서도이고,
도 3은 도 2의 옥수수빵 제조시에 사용되는 실리콘 몰드의 개략적 사시도이고,
도 4는 도 3의 실리콘 몰드의 단면도이다. 1 is a flowchart of a cornbread manufacturing process according to a first embodiment of the present invention;
2 is a flowchart of a cornbread manufacturing process according to a second embodiment of the present invention;
Figure 3 is a schematic perspective view of a silicone mold used in manufacturing the cornbread of Figure 2,
FIG. 4 is a cross-sectional view of the silicon mold of FIG. 3 .

이하에서는 본 발명의 바람직한 실시예가, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 본 발명의 철저한 이해를 제공할 의도 외에는 다른 의도 없이, 첨부한 도면들을 참조로 하여 상세히 설명될 것이다.Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings without any intention other than to provide a thorough understanding of the present invention to those of ordinary skill in the art to which the present invention pertains.

도 1은 본 발명의 제1실시예에 따른 옥수수빵 제조공정 순서도이다.1 is a flowchart of a cornbread manufacturing process according to a first embodiment of the present invention.

도 1에 도시된 바와 같이, 본 발명의 제1실시예에 따른 옥수수빵은 제1차 혼합물 제조단계(S110), 반죽물 형성단계(S112), 제2차 혼합물 제조단계(S114), 오븐에 굽는 단계(S116)의 단계를 통해 제조된다.1, the cornbread according to the first embodiment of the present invention is prepared in a first mixture preparation step (S110), a dough forming step (S112), a second mixture preparation step (S114), and in an oven. It is manufactured through the step of the baking step (S116).

상기 제1차 혼합물 제조단계(S110)는, 설탕 11.0중량%, 소금 2.0 중량%, 타피오카 전분 69.6중량% 및 쌀가루 17.4 중량% 을 혼합하는 방식으로 수행된다. 여기서 상기 제1차 혼합물은 각각의 성분들의 10~20% 한도에서 중량을 가감하는 것이 가능하다. 그리고 필요에 따라 생 이스트 또는 드라이 이스트 등의 이스트가 제1차 혼합물 전체 중량 대비 5.0 중량% 이내로 상기 제1차 혼합물에 포함될 수 있다.The first mixture preparation step (S110) is performed by mixing 11.0% by weight of sugar, 2.0% by weight of salt, 69.6% by weight of tapioca starch, and 17.4% by weight of rice flour. Here, it is possible to add or subtract the weight of the first mixture within the limit of 10 to 20% of each component. And, if necessary, yeast such as fresh yeast or dry yeast may be included in the first mixture in an amount of 5.0 wt% or less based on the total weight of the first mixture.

상기 타피오카 전분은 열대지방에 나는 커사아바(Cassava)의 뿌리를 가늘게 잘라 액즙을 빼내고 갈아서 만든 것으로, 타피오카에는 철분이 많이 포함되어 빈혈을 예방해주고 개선하며, 소화불량을 일으키는 글루텐이 포함되어 있지 않아 소화가 잘되고, 비타민 C가 풍부하고, 지방이 없고 칼로리가 적어 다이어트에 유리하고, 혈당조절에 유리한 작용을 하여 당뇨예방 및 개선에 효능이 있는 것으로 알려져 있다. The tapioca starch is made by thinly cutting the root of cassava in the tropics, extracting the juice and grinding it. It is known to be effective in preventing and improving diabetes as it is good for diet, is rich in vitamin C, has no fat and is low in calories, and has a beneficial effect on blood sugar control.

이에 따라 상기 타피오카 전분을 밀가루 대신 사용하여, 소화가 잘되면서도, 당뇨 예방 및 개선, 빈혈 예방 및 개선, 다이어트 등에 좋은 옥수수 빵의 제조가 가능해질 수 있다. Accordingly, by using the tapioca starch instead of wheat flour, it is possible to prepare cornbread that is good for digestion, preventing and improving diabetes, preventing and improving anemia, and diet.

상기 반죽물 형성단계(S112)는 상기 제1차 혼합물에 물(water)과 계란을 넣고 혼합하여 반죽물을 형성하는 단계이다.The kneading material forming step (S112) is a step of forming a kneaded material by adding water and an egg to the first mixture and mixing them.

상기 물은 상기 제1차 혼합물 중량대비 15~30 중량%가 포함될 수 있고, 상기 계란은 상기 물의 중량대비 10~20중량% 가 포함될 수 있다. 여기서 반죽의 상태에 따라 물과 계란의 양을 가감하는 것이 가능하다. 필요에 따라 상기 반죽물 형성시에 우유가 포함될 수 있다. 상기 우유는 상기 물의 중량대비 50중량% 이내로 포함될 수 있으며, 우유가 포함되는 경우 상기 물의 양은 그만큼 줄어들게 된다. The water may be included in an amount of 15 to 30% by weight based on the weight of the first mixture, and the egg may be included in an amount of 10 to 20% by weight based on the weight of the water. Here, it is possible to increase or decrease the amount of water and eggs according to the state of the dough. Milk may be included when forming the dough, if necessary. The milk may be included in less than 50% by weight relative to the weight of the water, and when milk is included, the amount of water is reduced that much.

여기서 상기 물은 옥수수를 삶은 물일 수 있다. Here, the water may be water boiled corn.

상기 제2차 혼합물 제조단계(S114)는, 옥수수 분말 3.03 중량%, 옥수수 페이스트 15.15중량%, 삶은 옥수수 알갱이 20.20중량%, 통팥 10.10중량%, 양파 16.67중량%, 크림치즈 4.55중량%, 설탕 6.06중량%, 마요네즈 9.09중량%, 모차렐라 치즈 15.15중량% 을 혼합하여 제2차 혼합물을 제조하는 단계이다.The second mixture preparation step (S114), corn powder 3.03% by weight, corn paste 15.15% by weight, boiled corn kernels 20.20% by weight, whole red bean 10.10% by weight, onion 16.67% by weight, cream cheese 4.55% by weight, sugar 6.06% by weight %, mayonnaise 9.09% by weight, and mozzarella cheese 15.15% by weight is mixed to prepare a second mixture.

여기서 상기 제2차 혼합물은 각각의 성분들의 10~20% 한도에서 중량을 가감하는 것이 가능하다. Here, it is possible to add or subtract the weight of the second mixture within the limit of 10 to 20% of each component.

상기 옥수수 분말, 상기 옥수수 페이스트는 옥수수 빵의 특성상 옥수수 맛이 나는 빵을 위한 것이고, 부드러운 빵의 식감을 위해 포함된다, The corn powder and the corn paste are for corn-flavored bread due to the nature of corn bread, and are included for the texture of soft bread,

상기 옥수수 알갱이는 삶은 옥수수 알갱이가 사용되며, 옥수수빵의 특성상 옥수수 식감을 위해 포함되고, 통상적으로 통조림 형태로 판매되는 스위트콘을 이용하게 된다. Boiled corn kernels are used as the corn kernels, and sweet corn sold in canned form is used, which is included for the texture of corn due to the nature of cornbread.

상기 통팥은 삶은 것으로 식감과 단맛을 위해 추가된다. 상기 양파는 일정사이즈로 절단되어 추가되며 식감에 방해되지 않은 사이즈로 추가될 수 있다.The whole red bean is boiled and added for texture and sweetness. The onion is cut to a predetermined size and added, and may be added in a size that does not interfere with the texture.

크림치즈 4.55중량%, 설탕 6.06중량%, 마요네즈 9.09중량%, 모차렐라 치즈 15.15중량% 등은 부드럽고 단맛이 나는 빵을 위한 것으로 필요에 따라 양이 가감될 수 있다. Cream cheese 4.55% by weight, sugar 6.06% by weight, mayonnaise 9.09% by weight, mozzarella cheese 15.15% by weight, etc. are for soft and sweet bread, and the amount can be increased or decreased as needed.

상기 오븐에 굽는 단계(S116)는 상기 반죽물에 상기 제2차 혼합물을 안치하고 실리콘 몰드, 일명 빵틀에 넣어 오븐에 굽는 단계이다. The step of baking in the oven (S116) is a step of placing the second mixture in the dough, putting it in a silicone mold, so-called bread mold, and baking it in an oven.

상기 반죽물이 큰 경우에는 반죽물을 실리콘 몰드에 들어갈 정도로 분할하고, 분할된 각각의 반죽물에 상기 제2차 혼합물을 분할하여 안치시키고, 이후에 실리콘 몰드에 넣어 오븐에 굽는 방식으로 수행가능하다. 상기 반죽물과 상기 제2차 혼합물은 상기 반죽물 38~44 중량%와 상기 제2차 혼합물 56~62 중량%의 비율을 가질 수 있다.When the dough is large, the dough is divided enough to fit into a silicone mold, the second mixture is divided and placed in each divided dough, and then put into a silicone mold and baked in an oven. . The kneaded material and the second mixture may have a ratio of 38 to 44 wt% of the kneaded material and 56 to 62 wt% of the second mixture.

상기 오븐에 굽는 단계(S116)는 제1차굽기와 제2차굽기의 2단계로 수행되고, 상기 제1차굽기와 상기 제2차굽기는 온도와 시간을 달리하여 수행하는 것이 가능하다. 예를 들어, 제1차굽기는 상대적으로 저온(100℃ 이하)에서 1~2분간수행되고 이후 제2차 굽기를 통해 고온(130~180℃)에서 4~10분간 굽는 것이 가능하다.The baking in the oven (S116) is performed in two stages of primary baking and secondary baking, and it is possible to perform the primary baking and the secondary baking at different temperatures and times. For example, the first baking is performed at a relatively low temperature (100° C. or less) for 1-2 minutes, and then it is possible to bake for 4-10 minutes at a high temperature (130-180° C.) through the second baking.

상기 반죽물 형성단계(S112) 이후 또는 상기 제2차 혼합물 제조단계(S114) 이후에 상기 반죽물을 일정온도범위 및 일정 시간범위에서 발효시키는 단계가 더 포함될 수 있다.After the kneading material forming step (S112) or after the second mixture manufacturing step (S114), the step of fermenting the kneaded material in a predetermined temperature range and a predetermined time range may be further included.

상술한 바와 같은 과정을 통해 제조되는 옥수수 빵은 옥수수 맛을 낼 수 있고, 옥수수의 식감을 느낄 수 있으며, 타피오카 전분을 밀가루 대신 사용하여, 소화가 잘되면서도, 당뇨 예방 및 개선, 빈혈 예방 및 개선, 다이어트 등에 좋은 옥수수 빵의 제조가 가능한 효과가 있다. Cornbread produced through the process as described above can taste corn, feel the texture of corn, and use tapioca starch instead of wheat flour to improve digestion, prevent and improve diabetes, prevent and improve anemia, There is an effect that it is possible to manufacture cornbread which is good for diet and the like.

도 2는 본 발명의 제2실시예에 따른 옥수수빵 제조공정 순서도이다.2 is a flowchart of a cornbread manufacturing process according to a second embodiment of the present invention.

도 2에 도시된 바와 같이, 본 발명의 제2실시예에 따른 옥수수빵은 제1차 혼합물 제조단계(S110), 반죽물 형성단계(S112), 제2차 혼합물 제조단계(S114), 실리콘 몰드에 옥수수 알갱이 채움단계(S120), 반죽물 채우고 제2차 혼합물 안치단계(S122) 및 오븐에 굽는 단계(S124)의 단계를 통해 제조된다.As shown in FIG. 2 , the cornbread according to the second embodiment of the present invention includes a first mixture preparation step (S110), a dough formation step (S112), a second mixture preparation step (S114), and a silicone mold. It is prepared through the steps of filling the corn kernels in the step (S120), filling the dough, and placing the second mixture (S122) and baking in the oven (S124).

상기 제1차 혼합물 제조단계(S110)는, 설탕 11.0중량%, 소금 2.0 중량%, 타피오카 전분 69.6중량% 및 쌀가루 17.4 중량% 을 혼합하는 방식으로 수행된다. 여기서 상기 제1차 혼합물은 각각의 성분들의 10~20% 한도에서 중량을 가감하는 것이 가능하다. 그리고 필요에 따라 생 이스트 또는 드라이 이스트 등의 이스트가 제1차 혼합물 전체 중량 대비 5.0 중량% 이내로 상기 제1차 혼합물에 포함될 수 있다.The first mixture preparation step (S110) is performed by mixing 11.0% by weight of sugar, 2.0% by weight of salt, 69.6% by weight of tapioca starch, and 17.4% by weight of rice flour. Here, it is possible to add or subtract the weight of the first mixture within the limit of 10 to 20% of each component. And, if necessary, yeast such as fresh yeast or dry yeast may be included in the first mixture in an amount of 5.0 wt% or less based on the total weight of the first mixture.

상기 타피오카 전분은 열대지방에 나는 커사아바(Cassava)의 뿌리를 가늘게 잘라 액즙을 빼내고 갈아서 만든 것으로, 타피오카에는 철분이 많이 포함되어 빈혈을 예방해주고 개선하며, 소화불량을 일으키는 글루텐이 포함되어 있지 않아 소화가 잘되고, 비타민 C가 풍부하고, 지방이 없고 칼로리가 적어 다이어트에 유리하고, 혈당조절에 유리한 작용을 하여 당뇨예방 및 개선에 효능이 있는 것으로 알려져 있다. The tapioca starch is made by thinly cutting the root of cassava in the tropics, extracting the juice and grinding it. It is known to be effective in preventing and improving diabetes as it is good for diet, is rich in vitamin C, has no fat and is low in calories, and has a beneficial effect on blood sugar control.

이에 따라 상기 타피오카 전분을 밀가루 대신 사용하여, 소화가 잘되면서도, 당뇨 예방 및 개선, 빈혈 예방 및 개선, 다이어트 등에 좋은 옥수수 빵의 제조가 가능해질 수 있다. Accordingly, by using the tapioca starch instead of wheat flour, it is possible to prepare cornbread that is good for digestion, preventing and improving diabetes, preventing and improving anemia, and diet.

상기 반죽물 형성단계(S112)는 상기 제1차 혼합물에 물(water)과 계란을 넣고 혼합하여 반죽물을 형성하는 단계이다.The kneading material forming step (S112) is a step of forming a kneaded material by adding water and an egg to the first mixture and mixing them.

상기 물은 상기 제1차 혼합물 중량대비 15~30 중량%가 포함될 수 있고, 상기 계란은 상기 물의 중량대비 10~20중량% 가 포함될 수 있다. 여기서 반죽의 상태에 따라 물과 계란의 양을 가감하는 것이 가능하다. 필요에 따라 상기 반죽물 형성시에 우유가 포함될 수 있다. 상기 우유는 상기 물의 중량대비 50중량% 이내로 포함될 수 있으며, 우유가 포함되는 경우 상기 물의 양은 그만큼 줄어들게 된다. The water may be included in an amount of 15 to 30% by weight based on the weight of the first mixture, and the egg may be included in an amount of 10 to 20% by weight based on the weight of the water. Here, it is possible to increase or decrease the amount of water and eggs according to the state of the dough. Milk may be included when forming the dough, if necessary. The milk may be included in less than 50% by weight relative to the weight of the water, and when milk is included, the amount of water is reduced that much.

여기서 상기 물은 옥수수를 삶은 물일 수 있다. Here, the water may be water boiled corn.

상기 제2차 혼합물 제조단계(S114)는, 옥수수 분말 3.03 중량%, 옥수수 페이스트 15.15중량%, 삶은 옥수수 알갱이 20.20중량%, 통팥 10.10중량%, 양파 16.67중량%, 크림치즈 4.55중량%, 설탕 6.06중량%, 마요네즈 9.09중량%, 모차렐라 치즈 15.15중량% 을 혼합하여 제2차 혼합물을 제조하는 단계이다.The second mixture preparation step (S114), corn powder 3.03% by weight, corn paste 15.15% by weight, boiled corn kernels 20.20% by weight, whole red bean 10.10% by weight, onion 16.67% by weight, cream cheese 4.55% by weight, sugar 6.06% by weight %, mayonnaise 9.09% by weight, and mozzarella cheese 15.15% by weight is mixed to prepare a second mixture.

여기서 상기 제2차 혼합물은 각각의 성분들의 10~20% 한도에서 중량을 가감하는 것이 가능하다. Here, it is possible to add or subtract the weight of the second mixture within the limit of 10 to 20% of each component.

상기 옥수수 분말, 상기 옥수수 페이스트는 옥수수 빵의 특성상 옥수수 맛이 나는 빵을 위한 것이고, 부드러운 빵의 식감을 위해 포함된다, The corn powder and the corn paste are for corn-flavored bread due to the nature of corn bread, and are included for the texture of soft bread,

상기 옥수수 알갱이는 삶은 옥수수 알갱이가 사용되며, 옥수수빵의 특성상 옥수수 식감을 위해 포함되고, 통상적으로 통조림 형태로 판매되는 스위트콘을 이용하게 된다. Boiled corn kernels are used as the corn kernels, and sweet corn sold in canned form is used, which is included for the texture of corn due to the nature of cornbread.

상기 통팥은 삶은 것으로 식감과 단맛을 위해 추가된다. 상기 양파는 일정사이즈로 절단되어 추가되며 식감에 방해되지 않은 사이즈로 추가될 수 있다.The whole red bean is boiled and added for texture and sweetness. The onion is cut to a predetermined size and added, and may be added in a size that does not interfere with the texture.

크림치즈 4.55중량%, 설탕 6.06중량%, 마요네즈 9.09중량%, 모차렐라 치즈 15.15중량% 등은 부드럽고 단맛이 나는 빵을 위한 것으로 필요에 따라 양이 가감될 수 있다. Cream cheese 4.55% by weight, sugar 6.06% by weight, mayonnaise 9.09% by weight, mozzarella cheese 15.15% by weight, etc. are for soft and sweet bread, and the amount can be increased or decreased as needed.

다음으로, 도 3 및 도 4에 도시된 바와 같은 실리콘 몰드, 일명 빵틀을 준비한다. 도 3은 본 발명의 제2실시예에 따른 옥수수빵 제조시에 사용되는 실리콘 몰드의 개략적 사시도이고, 도 4는 도 3의 실리콘 몰드의 단면도이다. Next, a silicone mold as shown in FIGS. 3 and 4 , also known as a bread mold, is prepared. 3 is a schematic perspective view of a silicone mold used in manufacturing cornbread according to a second embodiment of the present invention, and FIG. 4 is a cross-sectional view of the silicone mold of FIG. 3 .

도 3 및 도 4에 도시된 바와 같이, 반원형 단면을 가지면서, 내주면에 원주방향으로 균일한 배열구조를 가지는 오목홈(120)들이 길이방향으로 연속되도록 형성되는 옥수수 모양의 실리콘 몰드(100)를 구비한다. 3 and 4, while having a semi-circular cross-section, the corn-shaped silicone mold 100 in which concave grooves 120 having a uniform arrangement in the circumferential direction on the inner circumferential surface are continuous in the longitudinal direction. be prepared

상기 실리콘 몰드(100)는 빵이 완성되는 경우에 빵 자체가 옥수수 모양을 가지도록 하여, 소비자가 실제 옥수수를 먹는 듯한 착각을 일으킴과 동시에 소비욕구 향상, 심미감 향상, 호기심 자극 등의 효과를 위한 것이다. The silicone mold 100 allows the bread itself to have the shape of corn when the bread is finished, creating the illusion that the consumer is eating real corn, and at the same time improving consumption desire, improving aesthetics, stimulating curiosity, etc. will be.

상기 실리콘 몰드(100)는 옥수수를 길이방향으로 절반을 절단한 모양의 반원형 단면의 전체 홈(110)과 상기 전체홈(110)의 내주면에 원주방향으로 균일한 배열구조를 가지면서 길이방향으로 연속되는 구조의 복수의 오목홈(120)이 배열되는 구조를 가지게 된다.The silicone mold 100 is continuous in the longitudinal direction while having a uniform arrangement in the circumferential direction on the entire groove 110 of a semi-circular cross-section in the shape of a corn cut in half in the longitudinal direction, and the inner circumferential surface of the entire groove 110 . It will have a structure in which a plurality of concave grooves 120 of the structure to be arranged are arranged.

이후 실리콘 몰드에 옥수수 알갱이 채움단계(S120)가 수행된다. 즉 도 4에 도시된 바와 같이, 상기 오목홈(120)들 각각에 삶은 옥수수 알갱이(130)를 적어도 하나씩 채워넣는다. Thereafter, a step (S120) of filling the silicon mold with corn grains is performed. That is, as shown in FIG. 4 , each of the concave grooves 120 is filled with at least one boiled corn kernel 130 .

하나의 오목홈(120)당 하나의 옥수수 알갱이(130)을 채워넣게 되나, 옥수수 알갱이가 작거나 오목홈(120)이 옥수수 알갱이를 2개 이상 넣어도 될 정도로 상대적으로 많이 큰 경우에는 하나의 오목홈(120)당 복수의 옥수의 알갱이(130)를 채워넣는 것도 가능하다. 여기서 복수의 옥수의 알갱이(130)를 채워넣는 경우에는 옥수수 알갱이가 원주방향 서로 인접하도록 채워넣는 것이 바람직하다.One corn grain 130 is filled per one concave groove 120, but when the corn grain is small or the concave groove 120 is relatively large enough to put two or more corn grains, one concave groove It is also possible to fill a plurality of grains of corn 130 per 120. Here, when the plurality of corn grains 130 are filled, it is preferable to fill the corn grains to be adjacent to each other in the circumferential direction.

또한, 실리콘 몰드(100)의 상기 오목홈(120)들에 삶은 옥수수 알갱이를 하나씩 채워넣을 때 뿌리부분이 보이도록 채워넣게 된다. 여기서 옥수수 몸체에서 옥수의 알갱이를 분리해 내는 경우 옥수의 몸체에 붙어있는 부분을 옥수수 알갱이 뿌리 부분이라 정의한다. In addition, when the boiled corn kernels are filled into the concave grooves 120 of the silicone mold 100 one by one, the root portion is visible. Here, when the corn kernels are separated from the corn body, the part attached to the corn body is defined as the corn kernel root part.

상기 오목홈(120)에 삶은 옥수수 알갱이(130)를 채워넣은 상태에서 옥수수 빵이 완성되게 되면, 완성된 빵의 외부면에 실제 옥수수 알갱이가 붙어있는 상태가 되므로, 빵이 아닌 실제 옥수수를 보는 듯한 착각을 일으킬 수 있고, 소비자에게 빵 자체가 옥수수 모양을 가지도록 하여, 소비자가 실제 옥수수를 먹는 듯한 착각을 일으킴과 동시에 소비욕구 향상, 심미감 향상, 호기심 자극 등의 효과를 위한 것이다. When the cornbread is completed in a state in which the boiled corn kernels 130 are filled in the concave groove 120, the actual corn kernels are attached to the outer surface of the finished bread, so that it is like seeing real corn instead of bread. This may cause an illusion, and the bread itself has the shape of corn to the consumer, creating the illusion that the consumer is eating real corn, and at the same time, it is intended to improve consumption desire, improve aesthetics, and stimulate curiosity.

상기 오목홈(120)에 삶은 옥수수 알갱이(130)를 채워넣은 상태에서, 상기 실리콘 몰드(100)의 전체 홈(110)에 상기 반죽물을 채우고 상기 제2차 혼합물 안치하는 반죽물 채우고 제2차 혼합물 안치단계(S122)가 수행된다. 여기서 상기 반죽물에 상기 제2차 혼합물을 안치한 상태에서 상기 실리콘 몰드(100)에 넣는 방식도 가능하다. In the state in which the boiled corn kernels 130 are filled in the concave groove 120, the entire groove 110 of the silicone mold 100 is filled with the dough, and the second mixture is filled with the dough, and the second A mixture placing step (S122) is performed. Here, it is also possible to put the second mixture in the silicone mold 100 in a state in which the dough is placed.

상기 반죽물이 큰 경우에는 반죽물을 실리콘 몰드에 들어갈 정도로 분할하고, 분할된 각각의 반죽물을 실리콘 몰드(100)에 채운상태에서 상기 제2차 혼합물을 분할하여 안치시키는 것이 가능하다.When the dough is large, the dough is divided enough to fit into the silicone mold, and the second mixture can be divided and placed in a state in which each divided dough is filled in the silicone mold 100 .

상기 반죽물과 상기 제2차 혼합물은 상기 반죽물 38~44 중량%와 상기 제2차 혼합물 56~62 중량%의 비율을 가질 수 있다.The kneaded material and the second mixture may have a ratio of 38 to 44 wt% of the kneaded material and 56 to 62 wt% of the second mixture.

상기 오븐에 굽는 단계(S124)는 상기 실리콘 몰드(100)에 상기 반죽물과 상기 제2차 혼합물이 채워진 상태에서 오븐에 굽는 단계이다. The step of baking in the oven ( S124 ) is a step of baking in an oven in a state in which the silicone mold 100 is filled with the dough and the second mixture.

상기 오븐에 굽는 단계(S124)는 제1차굽기와 제2차굽기의 2단계로 수행되고, 상기 제1차굽기와 상기 제2차굽기는 온도와 시간을 달리하여 수행하는 것이 가능하다. 예를 들어, 제1차굽기는 상대적으로 저온(100℃ 이하)에서 1~2분간수행되고 이후 제2차 굽기를 통해 고온(130~180℃)에서 4~10분간 굽는 것이 가능하다.The baking in the oven (S124) is performed in two stages of primary baking and secondary baking, and it is possible to perform the primary baking and the secondary baking at different temperatures and times. For example, the first baking is performed at a relatively low temperature (100° C. or less) for 1-2 minutes, and then it is possible to bake for 4-10 minutes at a high temperature (130-180° C.) through the second baking.

상기 반죽물 형성단계(S112) 이후 또는 상기 제2차 혼합물 제조단계(S114) 이후에 상기 반죽물을 일정온도범위 및 일정 시간범위에서 발효시키는 단계가 더 포함될 수 있다.After the kneading material forming step (S112) or after the second mixture manufacturing step (S114), the step of fermenting the kneaded material in a predetermined temperature range and a predetermined time range may be further included.

상술한 바와 같은 과정을 통해 제조되는 옥수수 빵은 옥수수 맛을 낼 수 있고, 옥수수의 식감을 느낄 수 있으며, 타피오카 전분을 밀가루 대신 사용하여, 소화가 잘되면서도, 당뇨 예방 및 개선, 빈혈 예방 및 개선, 다이어트 등에 좋은 옥수수 빵의 제조가 가능한 효과가 있다. Cornbread produced through the process as described above can taste corn, feel the texture of corn, and use tapioca starch instead of wheat flour to improve digestion, prevent and improve diabetes, prevent and improve anemia, There is an effect that it is possible to manufacture cornbread which is good for diet and the like.

또한, 완성된 빵의 외부면에 실제 옥수수 알갱이가 붙어있는 상태가 되므로, 빵이 아닌 실제 옥수수를 보는 듯한 착각을 일으킬 수 있고, 소비자에게 빵 자체가 옥수수 모양을 가지도록 하여, 소비자가 실제 옥수수를 먹는 듯한 착각을 일으킴과 동시에 소비욕구 향상, 심미감 향상, 호기심 자극 등의 효과를 가질 수 있다.In addition, since actual corn grains are attached to the outer surface of the finished bread, it may cause the illusion of seeing real corn instead of bread, and by making the bread itself have the shape of corn to the consumer, the consumer can eat the real corn It can cause the illusion of eating and at the same time have effects such as improvement of consumption desire, improvement of aesthetics, and stimulation of curiosity.

상기한 실시예의 설명은 본 발명의 더욱 철저한 이해를 위하여 도면을 참조로 예를 든 것에 불과하므로, 본 발명을 한정하는 의미로 해석되어서는 안될 것이다. 또한, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어 본 발명의 기본적 원리를 벗어나지 않는 범위 내에서 다양한 변화와 변경이 가능함은 명백하다 할 것이다. Since the description of the above embodiment is merely an example with reference to the drawings for a more thorough understanding of the present invention, it should not be construed as limiting the present invention. In addition, it will be apparent to those of ordinary skill in the art to which the present invention pertains that various changes and modifications can be made without departing from the basic principles of the present invention.

100 : 실리콘 몰드 110 : 전체홈
120 : 오목홈 130 : 옥수수 알갱이100: silicone mold 110: whole groove
120: concave groove 130: corn grains

Claims (6)

타피오카 전분을 이용한 옥수수빵의 제조방법에 있어서:
설탕 11.0중량%, 소금 2.0 중량%, 타피오카 전분 69.6중량% 및 쌀가루 17.4 중량% 을 혼합하여 제1차 혼합물을 제조하는 제1단계와;
상기 제1차 혼합물에 물과 계란을 넣고 혼합하여 반죽물을 형성하는 제2단계와;
옥수수 분말 3.03 중량%, 옥수수 페이스트 15.15중량%, 삶은 옥수수 알갱이 20.20중량%, 통팥 10.10중량%, 양파 16.67중량%, 크림치즈 4.55중량%, 설탕 6.06중량%, 마요네즈 9.09중량%, 모차렐라 치즈 15.15중량% 을 혼합하여 제2차 혼합물을 제조하는 제3단계와;
상기 반죽물에 상기 제2차 혼합물을 안치하고 실리콘 몰드에 넣어 오븐에 굽는 제4단계를 구비함을 특징으로 하는 옥수수빵 제조방법.
In the method for producing cornbread using tapioca starch:
A first step of preparing a first mixture by mixing 11.0% by weight of sugar, 2.0% by weight of salt, 69.6% by weight of tapioca starch, and 17.4% by weight of rice flour;
a second step of adding water and eggs to the first mixture and mixing them to form a dough;
Corn powder 3.03% by weight, corn paste 15.15% by weight, boiled corn kernels 20.20% by weight, whole red bean 10.10% by weight, onion 16.67% by weight, cream cheese 4.55% by weight, sugar 6.06% by weight, mayonnaise 9.09% by weight, mozzarella cheese 15.15% by weight A third step of preparing a second mixture by mixing;
and a fourth step of placing the second mixture in the dough, putting it in a silicone mold, and baking it in an oven.
 청구항 1에 있어서,
상기 제2단계에서 반죽물을 위해 사용되는 물은 옥수수를 삶은 물임을 특징으로 하는 옥수수빵 제조방법.
The method according to claim 1,
The water used for kneading in the second step is cornbread manufacturing method, characterized in that water boiled corn.
 청구항 1에 있어서,
상기 제4단계에서, 오븐에 굽는 단계는 제1차굽기와 제2차굽기의 2단계로 수행되고, 상기 제1차굽기와 상기 제2차굽기는 온도와 시간을 달리함을 특징으로 하는 옥수수빵 제조방법.
The method according to claim 1,
In the fourth step, the step of baking in an oven is performed in two steps of the first and second baking, and the first and second baking are corn, characterized in that the temperature and time are different. Bread making method.
 타피오카 전분을 이용한 옥수수빵의 제조방법에 있어서:
설탕 11.0중량%, 소금 2.0 중량%, 타피오카 전분 69.6중량% 및 쌀가루 17.4 중량% 을 혼합하여 제1차 혼합물을 제조하는 제1단계와;
상기 제1차 혼합물에 물과 계란을 넣고 혼합하여 반죽물을 형성하는 제2단계와;
옥수수 분말 3.03 중량%, 옥수수 페이스트 15.15중량%, 삶은 옥수수 알갱이 20.20중량%, 통팥 10.10중량%, 양파 16.67중량%, 크림치즈 4.55중량%, 설탕 6.06중량%, 마요네즈 9.09중량%, 모차렐라 치즈 15.15중량% 을 혼합하여 제2차 혼합물을 제조하는 제3단계와;
반원형 단면을 가지면서, 내주면에 원주방향으로 균일한 배열구조를 가지는 오목홈들이 길이방향으로 연속되도록 형성되는 옥수수 모양의 실리콘 몰드를 구비하여, 상기 오목홈들 각각에 삶은 옥수수 알갱이를 적어도 하나씩 채워넣는 제4단계와;
삶은 옥수수 알갱이가 상기 오목홈들에 채워진 실리콘 몰드의 내부에 상기 반죽물을 일정두께로 채우고 상기 제2차혼합물을 안치하는 제5단계와;
오븐에 굽는 제6단계를 구비함을 특징으로 하는 옥수수빵 제조방법.
In the method for producing cornbread using tapioca starch:
A first step of preparing a first mixture by mixing 11.0% by weight of sugar, 2.0% by weight of salt, 69.6% by weight of tapioca starch, and 17.4% by weight of rice flour;
a second step of adding water and eggs to the first mixture and mixing them to form a dough;
Corn powder 3.03% by weight, corn paste 15.15% by weight, boiled corn kernels 20.20% by weight, whole red bean 10.10% by weight, onion 16.67% by weight, cream cheese 4.55% by weight, sugar 6.06% by weight, mayonnaise 9.09% by weight, mozzarella cheese 15.15% by weight A third step of preparing a second mixture by mixing;
A corn-shaped silicone mold having a semi-circular cross-section and having concave grooves having a uniform arrangement in the circumferential direction on an inner circumferential surface are continuously formed in the longitudinal direction, wherein each of the concave grooves is filled with at least one boiled corn kernel. a fourth step;
a fifth step of filling the dough to a predetermined thickness and placing the second mixture in the silicon mold in which boiled corn kernels are filled in the concave grooves;
A method for producing cornbread, comprising a sixth step of baking in an oven.
 청구항 4에 있어서,
상기 제2단계에서 반죽물을 위해 사용되는 물은 옥수수를 삶은 물임을 특징으로 하는 옥수수빵 제조방법.
5. The method of claim 4,
The water used for kneading in the second step is cornbread manufacturing method, characterized in that water boiled corn.
 청구항 4에 있어서,
상기 제4단계에서 상기 오목홈들에 삶은 옥수수 알갱이를 하나씩 채워넣을 때 뿌리부분이 보이도록 채워넣음을 특징으로 하는 옥수수빵 제조방법.
5. The method of claim 4,
In the fourth step, when the boiled corn kernels are filled into the recesses one by one, the cornbread manufacturing method, characterized in that the filling is made so that the root part is visible.
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