KR20220063333A - A process for the preparation of corn bread and the corn bread preparation therefrom - Google Patents

Abstract

The present invention relates to a method for preparing corn bread and corn bread prepared thereby to provide a corn bread having greatly improved preference due to a strong corn aroma and an excellent chewy texture of the bread, no problems in handling such as storage, distribution, and sales due to its excellent low elasticity and less damage over time, and very high product value due to its very excellent color, taste, aroma, and texture in sensory evaluation. According to the present invention, the method comprises: (S1) a step of preparing bread dough; (S2) a step of preparing water roux dough; (S3) a step of mixing 20 to 25 parts by weight of the water roux dough based on 100 parts by weight of the bread dough to re-knead the same; and (S4) a step of mixing canned corn of 350 to 450 parts by weight based on 100 parts by weight of the mixed dough to bake the same in an oven.

Description

A method for producing corn bread and corn bread prepared accordingly {A process for the preparation of corn bread and the corn bread preparation therefrom}

The present invention relates to a method for producing corn bread and to corn bread produced thereby, and more particularly, to corn bread that can be prepared by putting cans of corn in bread dough and tangjong dough. Corn capable of maintaining a chewy texture for a long time It relates to a method for producing bread and to corn bread produced thereby.

In general, the confectionery and bakery industry is developing due to the westernization of eating habits, and the number of people who eat bread as a staple food is gradually increasing. As it develops, the bakery industry is also developing new products.

In addition, as income and living standards have improved in recent years, the general public's level of health awareness is rising, consumers' food purchasing patterns are health-oriented, and environmentally friendly ingredients are emerging. There are many consumers who want health-oriented products with functional supplements added rather than existing ingredients, which is a factor that increases the sales of special breads.

In other words, it is being investigated that, in addition to the simplicity and advanced taste of confectionery and bread, the demand for products with various functionalities while satisfying the elements of health is increasing. Research and development on natural materials containing various physiologically active substances for various adult diseases are meaningful in terms of usability as functional food.

Well-being, with health as a topic, is causing a sensation in various industries regardless of industry. Healthy bread was called healthy bread in the era of poverty and poverty, but bread with enhanced nutritional aspects is called healthy bread. It leads to bread whose blending ratio is adjusted in consideration of health.

As a result, products using rye, whole wheat, and brown rice, which have poor taste and texture, were actively manufactured. I never do that.

This is because customers who are new to healthy bread may not be interested in unfamiliar flavors. In addition, it is not easy to use health-related materials as natural materials without processing them, and it requires a lot of trial and error and separate experiments. As such, research to find food materials with excellent functionality is being actively conducted, and attempts to use them in food are increasing.

Therefore, in order to lead a healthy life and the preference of consumers who pursue well-being and the rapid development of a bread consumption culture, it is a bakery raw material that can obtain taste and nutrition, contains various vitamins and minerals, and can contribute to the simplicity of the making process. The need for is highlighted. In consideration of this, research on breads and cakes in which various health functional ingredients are added to wheat flour is a trend in the domestic and foreign confectionery and bakery fields.

From 1968 to 1973, seven mass-produced companies with mass production facilities were established, which laid the foundation for the bakery industry and enjoyed a boom for a while. However, in the late 1970s, with the emergence of franchise companies, the landscape of the bakery industry began to change.

Until the 1970s, mass production companies dominated most of the market, accounting for about 85% of the 150 billion won bakery market. However, franchising companies have grown rapidly in response to consumer demand for high-end products, and since 1985, they have gained an edge in competition with both industries. Since then, as the market has expanded year after year, the number of franchises and independent bakeries has also increased, and sales have also risen sharply, leading the bakery industry to this day.

Since 1996, the sales of both industries have been on a slight decline, and the phenomenon continues to this day. The reasons for the decline in the market share of mass-produced companies include the absence of new products that can respond to high-end franchises, the rise in labor and raw material costs, and the burden of shipping costs, but the most convincing reason is the This is because it did not positively change the perception of consumers. Therefore, it is urgent to develop products that utilize functionality and characterization by using functional raw materials in existing bread products.

Recently, with the improvement of living standards and the rapid increase of interest in health and well-being, food culture is also undergoing significant changes. Accordingly, efforts to find more health-oriented foods such as natural foods, health foods, and functional foods have greatly increased, and many people have changed their eating habits.

Corn is highly effective as a diet food because it has excellent chewy taste and gives a feeling of satiety while providing a feeling of satiety.

Corn can be broadly divided into general corn and special corn. Common corn often refers to dry corn. It has a thick hull and is mainly used for feed and industrial purposes. Sweet corn used for canning; waxy corn used for snacks or bread or rice cake making because it has a lot of starch that increases its stickiness when it absorbs moisture; corn), and according to the shape and nature of the seeds, it is divided into 8 types: machi, gyeongrip, sweet, pokrip (for frying), nabe (glutinous corn), nip, annual, and tofu.

Corn seeds contain proteins, lipids, carbohydrates, fiber, minerals, vitamins, etc. Sorbitol, raffinose, flavoring substances, and alcohol-insoluble solid substances act as important factors influencing taste and physical properties.

When corn is compared with rice, other nutritional factors show similar levels, but higher levels of beta-carotene, vitamin A, vitamins B1 and B2 are shown. It contains more than wheat and corn germ contains a large amount of vitamin E, so it is not inferior to other grains such as rice and wheat in terms of nutrition such as preventing aging of the human body.

Corn has an edema-relieving function that activates the diuretic action to remove edema and prevents stones, and has a net function in dieting because it is not only low in calories but also low in fat and rich in dietary fiber. In addition, the abundant linoleic acid component lowers the level of cholesterol, so it has the function of improving vascular diseases. In addition, it relieves hangover, improves constipation, prevents tooth decay by vesi-tosterol, skin beauty, strengthens liver function, and has cancer-fighting effects by melatonin. etc. can be expected. This is why corn is being commercialized in a variety of ways, including bread, beverages, ice cream, canned food, and salads.

As an example of manufacturing bread using such corn, Korean Patent Application Laid-Open No. 2017-0110338 discloses strong flour, wheat flour, corn flour, margarine, egg, sugar, yeast, and baking powder by kneading with water -5 to -1 A method for producing corn steamed bread was proposed, in which the dough was aged at a low temperature for 20 minutes to 1 hour at ℃, the dough was divided, red bean paste was added, and the dough was molded into steamed bread, fermented at 23 to 27 ° C. for 30 to 40 minutes, and then steamed.

The present invention provides the effect of improving the elasticity, viscosity, and moisture absorption of the bread because the dough is aged at a low temperature to increase the flavor of corn, and the strong flour has a high content of gluten that exhibits a fermenting ability.

However, the corn steamed bread has a flour content of 60.6% by weight, which is much more mixed than corn flour 26% by weight, so wheat flour is the main ingredient and corn flour is only a subsidiary material that adds the flavor of corn to the steamed bread. It does not solve the shortcomings of wheat flour that causes skin diseases.

In addition, Korea Patent Publication No. 1708174 suggests a corn snack manufacturing method in which corn flour is mixed with water, kneaded, aged, steamed, molded, fried, and then mixed with syrup and dried. It can solve the disadvantages of flour.

However, since corn lacks gluten and has lower dough properties than wheat flour, it can be applied to processed foods prepared by frying corn dough as in the above invention, but is not suitable for application to processed foods that need to maintain a molded shape such as bread. Due to this lack, the shape of the manufactured bread is not good, and cracks easily occur on the surface due to lack of viscosity, and thus there is a disadvantage in that the marketability is deteriorated.

Accordingly, the present inventors have been conducting research to produce corn bread that can maintain the chewy texture of bread for a long time while improving the taste of corn due to the strong flavor of corn. By mixing in a ratio, the present invention was completed by preparing corn bread with a strong corn flavor and improved chewy texture of the bread.

The technical problem to be solved by the present invention is to provide a method of manufacturing corn bread that can maintain the chewy texture of the bread for a long time while improving the taste due to the strong flavor of corn.

Another technical problem to be solved by the present invention is to provide corn bread manufactured according to the method for producing corn bread.

In order to solve the above technical problem, in the present invention, in the manufacturing method of corn bread, (S1) manufacturing a bread dough; (S2) preparing tangjong dough; (S3) re-kneading by mixing 20 to 25 parts by weight of Tangjong dough with respect to 100 parts by weight of the bread dough; and (S4) mixing a corn can with the mixed dough in an amount of 350 to 450 parts by weight based on 100 parts by weight of the bread dough, and then baking in an oven.

In order to solve the other technical problems described above, the present invention provides a corn bread manufactured according to the manufacturing method.

Corn is an annual grass of the monocotyledonous family, and it is one of the world's three largest crops along with rice and wheat, so it occupies a very large proportion as a food crop and has the highest productivity per unit area.

In addition, corn has the disadvantage of poor digestion and absorption by eaters with weak digestive function, especially infants, by preventing the growth and propagation of pathogens and harmful bacteria, thereby cleaning the intestines and suppressing the occurrence of putrefactive bacteria, thereby increasing the storability of corn dough. there is.

According to one embodiment of the present invention, the bread dough of corn bread is 1 to 3 parts by weight of salt, 20 to 30 parts by weight of corn powder, 10 to 15 parts by weight of sugar, 10 to 15 parts by weight of butter based on 100 parts by weight of grain flour. It is characterized in that it is prepared by mixing 15 to 25 parts by weight of water, 0.1 to 1 parts by weight of milk, and 30 to 40 eggs.

According to one embodiment of the present invention, the tangjong dough of corn bread is 3 to 5 parts by weight of sugar, 5 to 15 parts by weight of glutinous rice, 0.3 to 1 parts by weight of salt, and 50 to 60 parts by weight of water based on 100 parts by weight of grain flour. It is characterized by mixing.

According to one embodiment of the present invention, it is characterized in that 20 to 25 parts by weight of Tangjong dough and 350 to 450 parts by weight of a corn can are mixed with respect to 100 parts by weight of the bread dough.

When the mixing ratio of the dough and the corn can material mixing is performed outside the above range, it may be difficult to prepare bread having a soft texture or the workability may be deteriorated due to the thick dough.

In the method for producing corn bread of the present invention, grain flour, yeast and water are used as main ingredients for the bread, and salt, sugar, eggs, milk, powdered milk, margarine, spices, fruit powder or Juice, vegetable powder or juice, nut powder or chopped products may be used as additives.

As the grain flour, wheat flour, barley flour, rice flour, corn flour, rye flour, etc. may be used. Preferably, wheat flour is used, and in particular, strong flour that easily forms gluten is used.

Yeast is a baker's yeast that causes alcoholic fermentation when mixed with moist wheat flour to which sugar or nutrients have been added. It acts as a flavor enhancer.

The prepared mixed dough prepares a bread mold capable of forming and baking bread into a bread shape. In the present invention, the baking process is a process of reading the dough by applying direct or indirect heat, and may be made using any method adopted in the art or a commercially available baking device such as an electric deck oven.

Corn bread is prepared by putting the prepared corn bread dough into the bread mold, and the production of bread may be performed by a known bread manufacturing method using the bread mold.

In another aspect of the present invention, the present invention relates to corn bread obtained by the method as described above.

The corn bread of the present invention is expected to have excellent taste and flavor of corn, increase the chewy texture of the bread, and improve storability, thereby greatly improving the taste.

According to the present invention, it is possible to greatly improve the taste of corn produced by putting cans of corn in bread dough and tangjong dough, because it has a strong flavor and excellent chewy texture. In addition, the cornbread produced by the method of the present invention is expected to have no problems in handling, such as storage, distribution, and sale, as it has excellent low elasticity and is less damaged over time. This is very good and is expected to have a very high commercial value.

Hereinafter, examples and the like will be described in detail to help the understanding of the present invention. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

<Example 1> Preparation of corn bread

(1) Bread dough manufacturing

With respect to 12 kg of wheat flour, 240 g of salt, 3 kg of corn powder, 1440 g of sugar, 1440 g of butter, 120 g of S-5 yeast, 240 g of Dy, 2500 g of water, 45 g of milk and 36 eggs were mixed to prepare bread dough.

(2) Tangjong Dough Manufacturing

Tangjong dough was prepared by mixing 40 g of sugar, 100 g of glutinous rice, 5 g of salt and 570 g of water with respect to 1 kg of strong wheat flour.

(3) material mixing processing

With respect to 3 kg of the bread dough, 700 g of Tangjong dough was mixed and kneaded again, and then 12 kg of corn cans were mixed.

(4) Aging of dough

The ripening of the dough is a step of refrigerated storage of the dough for a certain period of time, and the dough formed by mixing Sangsanggi bread dough, Tangjong dough and corn cans is refrigerated at a temperature of 1 to 5° C. for 30 to 50 minutes. can be performed.

In the present invention, in order to prevent external air from penetrating into the dough, the dough may be vacuum-packed and aged.

(5) Forming dough and removing air bubbles

Forming the dough and removing air bubbles is a step of removing the air bubbles remaining in the dough after putting the aged dough into a forming mold that can be processed into bread. The reason for removing the air bubbles remaining in the dough is This is to keep the shape of the top of the bread constant.

In the present invention, the method of removing air bubbles remaining in the dough may be stirred or a spatular may be used, but the method of removing air bubbles remaining in the dough is not limited thereto, and various known methods may be used. can be used

(6) heating the dough

The heating of the dough is a step of preparing bread by heating the dough placed in a mold. In the present invention, the heating of the dough is a first heating step, a second heating step, and a third heating step depending on the heating temperature and time. and a fourth heating step.

In the first heating step, the dough may be first heated at a high temperature for 3 to 5 minutes at a temperature of 180 to 185°C.

The second heating step is a step of heating for 5 to 10 minutes after maintaining the temperature at 170 to 175° C. after performing the first heating step, and the second heating step is performed to gradually heat from the surface to the inside. can proceed.

The third heating step is a step of heating for 5 to 10 minutes after maintaining the temperature at 155 to 160° C. after performing the second heating step, and the third heating step is kneading while preventing the upper surface from being carbonized. It may proceed to allow the water to slowly heat up into the interior.

The fourth heating step is a step of heating for 10 to 15 minutes after maintaining the temperature at 135 to 140° C. after performing the third heating step, and the fourth heating step is performed by completely heating the inside of the dough Both the and the outside may proceed to produce uniformly heated bread.

<Comparative Example 1>

Corn bread was prepared in the same manner as in Example 1, except that the tangjong dough was not separately prepared, but was prepared by mixing corn cans with the bread dough.

<Comparative Example 2>

Corn bread was prepared using only corn powder without using a corn can.

<Test Example 1> Measurement of swelling force

10 pieces of the bread prepared in Example 1 and Comparative Examples 1 and 2 were randomly selected, and the average size of each was measured to compare the swelling power.

All breads were manufactured using the same mold, and the bread was stored for 1 day and contracted during storage. Size measurements were made with a tape measure based on the thickest point in the circumferential direction (the shorter diameter side) of the bread. By measuring the circumference while pressing with a , the measurement was also included in the case where the bread was easily pressed, and the results are shown in Table 1 below.

Average circumference (cm) Example 1 13.1 Comparative Example 1 11.1 Comparative Example 2 11.6

Referring to Table 1, the bread dough using strong wheat flour and the corn bread of the present invention using Tangjong dough showed the greatest swelling power. On the other hand, corn bread without Tangjong dough had the lowest swelling power.

<Test Example 2> Texture measurement

The hardness, springiness, cohesiveness, and adhesiveness of the bread prepared in Example 1 and Comparative Examples 1 and 2 were compared.

The firmness indicates the degree of hardness of the bread, and the elasticity is the property of the deformed material to return to its original state when the force is removed. It can be said that it is a property that gives a chewy feeling because it is not easily loosened when chewed, and adhesion is the force required to separate food and the surface of the tongue, teeth, and oral cavity while they are attached to each other.

The texture of the bread for each group was measured using a physical property measuring device (TA-TX+, UK), and the measurement conditions were Force unit: Grams, Test speed: 1 mm/sec, Target mode: Distance (1 mm), Time: 2 sec , Trigger type: Auto (force), Pre-test speed: 1 mm/sec, Probe: Φ 50 mm cylinder, Post-test speed: 0.4 mm/sec 2 is shown.

Robustness (g/cm2) Elasticity (%) Cohesiveness (%) Adhesion (g) Example 1 147.2 0.92 0.59 -1.88 Comparative Example 1 142.6 0.88 0.58 -2.83 Comparative Example 2 156.1 0.79 0.50 -3.17

Referring to Table 2, Comparative Example 2 using corn powder had the highest firmness and Comparative Example 1 the lowest, and Comparative Example 2 had the lowest elasticity, cohesiveness and adhesion, and Example 1 showed elasticity, cohesiveness and adhesion. This was excellent.

<Test Example 3> Measurement of shape retention force

After storing the bread prepared in Example 1 and Comparative Examples 1 and 2 for 1 day, 10 pieces from each group were taken, put in a box, and shaken for 1 minute. As a result, the number of broken breads was counted and shown in Table 3 below. Those that were slightly crushed or slightly crushed were regarded as undamaged, and those with broken corners and cracks were regarded as broken.

Number of damage (pieces) Example 1 One Comparative Example 1 3 Comparative Example 2 4

In order to reduce damage due to external impact, it is advantageous to have moderate strength without high strength and high elasticity and cohesiveness. In Comparative Example 2, which was less damaged, and had high rigidity and low elasticity and cohesiveness, four were the most damaged.

Since the number of breakages in Example 1 was very small, it is expected that the cornbread produced by the method of the present invention will have no problems in handling, such as storage, distribution, and sale.

<Test Example 4> Sensory test

The color, taste, aroma, texture, and overall preference of the prepared bread were evaluated on a 5-point scale (5: very good, 4: good, 3: average, 2: bad, 1: very bad) and the average values are shown in Table 4 below.

color taste incense sense of organization overall sign Example 1 5 5 5 5 5 Comparative Example 1 4 4 4 3 3 Comparative Example 2 3 3 2 One 2

Referring to Table 4, the color of Comparative Example 2 prepared only with corn powder was very low, and the flavor of the bread of Example 1 was very good due to the subtle corn flavor. In particular, in terms of texture, Examples according to the present invention The bread of No. 1 was very good with a chewy texture. In terms of overall acceptance, the bread of Example 1 was evaluated higher than those of Comparative Examples 1 and 2, confirming the marketability of the corn bread prepared by the method of the present invention.

Claims (5)

In the manufacturing method of corn bread,
(S1) preparing bread dough;
(S2) preparing tangjong dough;
(S3) re-kneading by mixing 20 to 25 parts by weight of Tangjong dough with respect to 100 parts by weight of the bread dough; and
(S4) mixing the corn can with the mixed dough in an amount of 350 to 450 parts by weight based on 100 parts by weight of the bread dough, and then baking in an oven
A method of producing corn bread comprising a. The method of claim 1,
The bread dough is 1 to 3 parts by weight of salt, 20 to 30 parts by weight of corn powder, 10 to 15 parts by weight of sugar, 10 to 15 parts by weight of butter, 15 to 25 parts by weight of water, 0.1 to 0.1 parts by weight of milk based on 100 parts by weight of grain flour. A method of producing corn bread, characterized in that it is prepared by mixing 1 part by weight and 30 to 40 eggs. The method of claim 1,
The tangjong dough is prepared by mixing 3 to 5 parts by weight of sugar, 5 to 15 parts by weight of glutinous rice, 0.3 to 1 parts by weight of salt, and 50 to 60 parts by weight of water based on 100 parts by weight of grain flour. Way. The method of claim 1,
The method for producing corn bread, characterized in that the grain flour is strong wheat flour. [Claim 5] Corn bread prepared according to the method according to any one of claims 1 to 4.