KR830001203B1 - Corn Sweets - Google Patents
Corn Sweets Download PDFInfo
- Publication number
- KR830001203B1 KR830001203B1 KR1019820001391A KR820001391A KR830001203B1 KR 830001203 B1 KR830001203 B1 KR 830001203B1 KR 1019820001391 A KR1019820001391 A KR 1019820001391A KR 820001391 A KR820001391 A KR 820001391A KR 830001203 B1 KR830001203 B1 KR 830001203B1
- Authority
- KR
- South Korea
- Prior art keywords
- corn
- hydrochloric acid
- caustic soda
- sweets
- fried
- Prior art date
Links
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims description 31
- 240000008042 Zea mays Species 0.000 title claims description 30
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims description 30
- 235000005822 corn Nutrition 0.000 title claims description 30
- 235000009508 confectionery Nutrition 0.000 title description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 24
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 20
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 8
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 8
- 239000008162 cooking oil Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000011167 hydrochloric acid Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 239000004902 Softening Agent Substances 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/234—Raising 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
내용 없음.No content.
Description
본 발명은 옥수수를 분말상태로 하지 않는 옥수수과자 제조방법에 관한 것이다.The present invention relates to a corn confectionery manufacturing method that does not powder corn.
옥수수를 분말상태로 과자, 칩, 플레이크를 제조할 경우에는 옥수수에 함유된 고유의 엑기스, 단백질등의 성분이 제조과정에서 손실되어 옥수수가 갖고 있는 각종영양분을 그대로 섭취할 수 없는 결점이 있었다.In the case of corn, powdered sweets, chips, and flakes, the inherent extracts, proteins, etc. contained in the corn are lost during the manufacturing process.
뿐만 아니라 종래에 옥수수 전분가루만을 반죽하여 이를 소정의 모양으로 구어내거나 튀기어내는 각종칩등의 옥수수튀김류들에 있어서는 분말공정, 고형공정등의 복잡한 제공정을 거쳐야될 뿐 아니라 상기 제공정을 지나면서 손실되는 옥수수 분말의 손실량도 증가될 수 밖에 없는 결점도 있었다.In addition, conventionally, for example, various types of chips such as chips, which are kneaded only with corn starch powder and baked or fried in a predetermined shape, must not only go through complicated provisions such as powder process and solid process, There was also a drawback that the amount of corn powder lost could be increased.
상기한 제결점을 개선하기 위하여 옥수수를 분말화하지 않은채 옥수수 알맹이 그대로 쪄내어 튀김으로서 옥수수가 갖고 있는 고유의 맛과 영양분들을 그대로 함유하는 옥수수과자의 제조방법을 제공하고자 하는 것이 본 발명의 목적이다.It is an object of the present invention to provide a method for preparing corn confectionery containing corn's inherent taste and nutrients as corn kernels are boiled and fried as it is without powdering corn to improve the above-mentioned defects. .
본 발명에 의하여, 농가성소다 또는 염산, 황산 용액으로 옥수수를 탈피시키고, 탈피한 옥수수를 염산 또는 가성소다로 중화시킨뒤 옥수수에 부착된 가성소다, 염산등을 수세 제거하고, 여기에 이스트와 같은 첨가제를 넣고 증기로 쪄낸후 식용유로 튀기고, 원심분리기로 식용유를 추출분리한후 탈유된 튀김옥수수에 조미료 및 향신료를 배합함을 특징으로하는 옥수수과자의 제조방법이 제공된다.According to the present invention, the corn is stripped with a solution of farmhouse soda or hydrochloric acid and sulfuric acid, the stripped corn is neutralized with hydrochloric acid or caustic soda, and caustic soda, hydrochloric acid, etc. attached to the corn is washed off with water, such as yeast. After adding the additives and steamed with steam, fried with cooking oil, and extracting and separating the cooking oil with a centrifuge is provided a method of producing a sweet corn, characterized in that the seasoning and spices are mixed with the dehydrated fried corn.
이하 실시예와 함께 본 제조방법을 자세히 설명하기로 한다.The production method will be described in detail with the following examples.
[실시예]EXAMPLE
원추형의 탈피통에 옥수수 40㎏과 가성소다(98%이상) 800g을 물과 혼합하여 집어넣고 증기(증기압 2㎏/㎠)를 투입하여 30분간 가열하여 옥수수를 회전탈피시킨다.40 kg of corn and 800 g of caustic soda (more than 98%) are mixed with water and put into steam (2 kg / cm 2 of steam) by heating for 30 minutes.
(이 경우 가성소다 대신 염산 또는 황산을 사용하여도 가능하며 상기공정중 옥수수 씨눈을 제거되지 않는다) 탈피된 옥수수를 중화통에 넣고 염산 400cc를 혼합(염산 또는 황산으로 탈피한 경우에는 가성소다 800g을 혼합)하고 12시간 중화하여 pH 7 정도로 농도를 조절시킨다.(In this case, hydrochloric acid or sulfuric acid may be used instead of caustic soda, and corn seeds are not removed during the process.) Put the stripped corn in a neutralization bucket and mix 400cc of hydrochloric acid (in case of peeling with hydrochloric acid or sulfuric acid, 800g of caustic soda). Mixed) and neutralized for 12 hours to adjust the concentration to pH 7.
중화된 옥수수에 부착된 가성소다 염산등을 수세 제거한후 이스트, 유연제(솔비톨등), 베이킹 파우더등 팽창제를 첨가하여 옥수수의 강도를 낮춘후 찜통에서 고압증기로 30분정도 증식하여 쪄낸다.After removing caustic soda and hydrochloric acid attached to the neutralized corn, washing with water, softening agent (sorbitol, etc.), baking powder, and adding an expanding agent to lower the strength of the corn, it is steamed for 30 minutes in a steamer with high pressure steam.
이와 같이 부드럽게 잘익은 옥수수를 200―220℃의 채종유, 대두유등으로 5―7분간 튀겨낸후 튀겨진 옥수수를 회전속도 800―1200rpm의 원심분리기에 넣고 식용유를 완전히 추출한다. 탈유된 튀김옥수수를 혼합기에 넣고 분쇄된 정제식염, 후추, 향신료등을 첨가 혼합한후 콘베이어로 이송하며 식힌다.The softly cooked corn is fried for 5-7 minutes with rapeseed oil and soybean oil at 200-220 ° C., and then the fried corn is placed in a centrifuge at a rotational speed of 800-1200 rpm. Put the dehydrated fried corn in the mixer, add the ground refined salt, pepper, spices, etc., and transfer it to a conveyor.
상술한 바와 같이 본 발명의 제조방법은 옥수수의 껍데기만을 탈피시킨후 옥수수 원형을 변형함이 없이 가공처리함으로서 종래의 분말 옥수수 가공처리보다 원료를 절감할 수 있고 제조공정이 간편하며 옥수수 고유의 성분을 그대로 유지할 수 있는 등의 잇점이 있는 것이다.As described above, the manufacturing method of the present invention can reduce the raw material than the conventional powder corn processing by removing the corn husks and processing without changing the corn prototype, and the manufacturing process is simple and the unique ingredients of corn There are advantages such as keeping it as it is.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019820001391A KR830001203B1 (en) | 1982-03-30 | 1982-03-30 | Corn Sweets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019820001391A KR830001203B1 (en) | 1982-03-30 | 1982-03-30 | Corn Sweets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR830001203B1 true KR830001203B1 (en) | 1983-06-24 |
Family
ID=19224302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019820001391A KR830001203B1 (en) | 1982-03-30 | 1982-03-30 | Corn Sweets |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR830001203B1 (en) |
-
1982
- 1982-03-30 KR KR1019820001391A patent/KR830001203B1/en active
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