KR940007882B1 - Method of making corn-cake - Google Patents
Method of making corn-cake Download PDFInfo
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- KR940007882B1 KR940007882B1 KR1019910018632A KR910018632A KR940007882B1 KR 940007882 B1 KR940007882 B1 KR 940007882B1 KR 1019910018632 A KR1019910018632 A KR 1019910018632A KR 910018632 A KR910018632 A KR 910018632A KR 940007882 B1 KR940007882 B1 KR 940007882B1
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
본 발명은 옥수수를 원료로 하는 튀김과자의 제조방법에 관한 것이다. 일반적으로 옥수수는 분말상태로 가공되어 칩, 플레이크등과 같은 여러 식품의 원료로 사용되거나 옥수수를 분쇄하지 않은 상태의 옥수수 알맹이를 그대로 가공하여 튀김과자를 제조하였다.The present invention relates to a method of manufacturing a fried cake made from corn. In general, corn is processed into a powder state and used as raw materials for various foods such as chips and flakes, or corn kernels are processed as it is without grinding corn to prepare fried cookies.
특히, 옥수수를 알맹이상태로 이용하여 튀김과자를 제조하는 방법이 국내공보 공보번호 제83-1203호에 기술되어 있다.In particular, a method of manufacturing fried cookies using corn kernels is described in Korean Publication No. 83-1203.
그러나, 상기 종래의 제조방법으로 옥수수 튀김과자를 제조하는 경우에는 옥수수의 껍질을 벗기기 위하여 가성소다, 염산, 또는 황산 등의 인체에 유해한 물질을 사용하므로 옥수수를 중화시켜도 옥수수에 유해한 화학물질의 성분이 극미량 잔류하게 되어 결국 인체에 해를 끼치고, 팽창을 위하여 팽창제를 첨가하게 되나 팽창제가 알맹이상태인 옥수수의 내부까지 침투되지않아 팽창이 옥수수 전체에 일어나지 않게되는 결점이 있었으며, 옥수수를 튀김처리하는 과정에서 옥수수의 내부까지 기름이 침투되지 않아 옥수수의 표피부분은 튀겨지고 옥수수의 내부는 튀겨지지 않으므로 튀김 옥수수를 먹기에 불편할 뿐만 아니라 식품으로서의 품질에도 문제점이 되었다.However, in the case of manufacturing corn fried cookies by the conventional manufacturing method, since harmful substances such as caustic soda, hydrochloric acid, or sulfuric acid are used to peel the corn, even if the corn is neutralized, the chemicals harmful to the corn There is a defect that the trace amount remains and harms the human body and adds a swelling agent for swelling, but the swelling agent does not penetrate into the inside of the corn, and the expansion does not occur in the whole corn. Since oil does not penetrate the inside of the corn, the epidermis of the corn is fried and the inside of the corn is not fried.
본 발명의 옥수수를 원료로 하여 튀김과자를 제조함에 있어서, 화학물질을 사용하지 않고 껍질을 벗겨내며, 옥수수 전체가 고르게 튀김되어 옥수수 튀김과자가 부드럽게 씹힐 수 있도록 한 옥수수 튀김과자의 제조방법에 관한 것이다.In the preparation of fried sweets using corn of the present invention, the present invention relates to a method of preparing a fried sweet potato, which is peeled without using chemicals, and the whole corn is fried evenly so that the fried sweet potato is chewed gently. .
본 발명에 의하여 옥수수의 껍질을 기계적인 수단에 의하여 벗겨내어 탈피된 옥수수를 1/2~1/6의 크기로 분쇄하는 분쇄공정과, 분쇄된 옥수수에 들어있는 전분성분을 용출시켜 옥수수가 잘쪄지고 팽화공정에서 일정한 크기유지와 튀김공정에서 제품의 부드러움을 유지시키기 위하여 상온의 물에서 5~24시간 침지시키는 침지 불림공정과, 불려진 옥수수를 2~5kgf/㎠의압력으로 30-40분간 찌는 찜공정과, 찐 옥수수를 50-70℃의 온도에서 8~24시간동안 수분이 10% 이하로 되게 건조시켜 팽화기에서 15kgf/㎠의 압력으로 팽화시키는 팽화공정과, 팽화된 옥수수를 150~170℃의 식용류로 튀김하여 400~500rpm의 원심분리기에서 1분간 탈유하는 튀김공정으로 이루어지는 옥수수 튀김과자의 제조방법으로 이뤄져 있다.According to the present invention, the husk of the corn is peeled off by mechanical means, and the peeled corn is crushed to a size of 1/2 to 1/6, and the corn is eluted by eluting the starch component contained in the crushed corn. In order to maintain a certain size in the expansion process and to maintain the softness of the product in the frying process, an immersion soaking process is immersed in water at room temperature for 5 to 24 hours, and a steaming process for steaming the soaked corn at a pressure of 2 to 5kgf / ㎠ for 30 to 40 minutes. And, the expansion of the steamed corn at a temperature of 50-70 ℃ for 8 to 24 hours to hydrate less than 10% and swelling at a pressure of 15kgf / ㎠ in the expansion machine, and the expanded corn 150 to 170 ℃ It is made of a frying process, which consists of a frying process of frying with edibles and deoiling for 1 minute in a centrifuge at 400-500 rpm.
이하에서 실시예와 함께 본 발명을 좀더 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with examples.
[실시예]EXAMPLE
본 실시예는 수단에 의해 껍질을 벗겨내고 옥수수를 잘게 부수어 상온의 물에서 침지시키고 불린뒤에 다시 이것들을 건조시켜 팽화기에서 팽화시키고 튀김처리하는 옥수수 튀김과자에 제조에 관한 것이다.This embodiment relates to the manufacture of corn fritters which are peeled by means, crushed into corns, immersed in water at room temperature, soaked and dried, and then dried again to swell and fry in an inflator.
우선 본 발명에 의한 분쇄공정은 다음과 같이 이뤄져 있다. 즉, 옥수수 알맹이들을 서로 충돌시키고 마찰하게 하여 옥수수의 껍질을 벗겨낸 다음 적정한 크기의 조작으로 분쇄한다.First, the grinding process according to the present invention is made as follows. That is, the corn kernels are collided with each other and rubbed, and the corn is peeled off and then crushed by an appropriate size operation.
이때, 이들 옥수수 조각의 분쇄크기는 최종 생성물이 튀김과자임을 고려하여 옥수수 알맹이당 1/2~1/6의 크기로 분쇄하는 것이 바람직하다.At this time, the grinding size of these corn pieces is preferably crushed to the size of 1/2 ~ 1/6 per corn kernel in consideration of the final product is fried.
그다음 분쇄된 옥수수는 침지불림공정으로 처리되며 이 침지불림공정은 옥수수에 들어있는 전분성분을 밖으로 용출시켜 옥수수가 잘쪄지고 팽화공정등에서 일정크기 유지와 튀김공정에서의 부드러운 제품을 얻기 위하여 수행된다.The crushed corn is then treated with a soaking process, which elutes the starch content in the corn to make the corn fine, to maintain a constant size in the expansion process, and to obtain a smooth product in the frying process.
이 침지불림공정은 상온의 물에서 실행되며 물의 온도에 따라 침지시간의 차이가 있음을 발견하였다.This soaking process was carried out in water at room temperature and found that there was a difference in soaking time depending on the water temperature.
즉, 침지과정은 상온 20~30℃정도에선 24시간, 35~40℃정도에선 12시간, 45~50℃정도에선 6시간정도 수조에 담가두는 형태로 처리하면 만족된 침지상태를 얻을 수 있다.In other words, the immersion process can be achieved by immersing in a water bath at a temperature of about 20 ~ 30 ℃ 24 hours, about 35 ~ 40 ℃ 12 hours, about 45 ~ 50 ℃ 6 hours.
이후, 침지된 옥수수는 팽화된 입자의 크기가 크게 되지 않도록 하기 위하여 2kgf/㎠의 압력하에서는 40분간, 3kgf/㎠의 압력하에서는 35분간, 4kgf/㎠의 압력하에선 30분간, 5kgf/㎠의 압력하에선 25분간 찐다. 다시, 찐 옥수수는 50~70℃의 온도로 8~24시간 건조하되 옥수수의 수분이 10%이하로 되게 건조한다.Subsequently, the soaked corn 40 minutes under a pressure of 2kgf / ㎠, 35 minutes under a pressure of 3kgf / ㎠, 30 minutes under a pressure of 4kgf / ㎠, 5kgf / ㎠ pressure in order to prevent the size of the expanded particles to become large Steam for 25 minutes. Again, steamed corn is dried for 8 to 24 hours at a temperature of 50 ~ 70 ℃, but the moisture of the corn is dried to less than 10%.
건조처리는 밀폐된 건조실에서 행하여지고, 건조된 옥수수는 다음공정으로 넘어가 팽화처리된다. 팽화공정은 팽화기에서 진행되고 약 15kgf/㎠의 압력하에서 순간적으로 압력강하로 이루어지므로써 팽창하게 되어 팽화된다.The drying treatment is carried out in a closed drying chamber, and the dried corn proceeds to the next step and is expanded. The expansion process is performed in the expansion machine and expands by expanding momentarily under pressure of about 15 kgf / cm 2, thereby expanding.
옥수수의 팽창은 일정압력에서 순간적으로 압력강하가 이루어지면 옥수수 내부에 침투되어 있는 수분이 순간적으로 증발하므로써 이루어진다.The expansion of corn occurs by instantaneous evaporation of the water that penetrates inside the corn when the pressure drops instantaneously at a certain pressure.
팽화처리되는 옥수수는 침지공정과 찜공정을 거친뒤 이루어지고 상기 과정에서 옥수수 내부에까지 수분이 골고루 침투되므로 팽창이 옥수수의 전체에 걸쳐 골고루 이루어지게 된다.Puffed corn is made after going through an immersion process and a steaming process, and the water is evenly penetrated into the corn during the process, so that the expansion is made evenly throughout the corn.
팽화된 옥수수는 150~170℃의 식용유에서 튀김 처리한뒤 400~500rpm의 원심분리기에서 1분간 탈유처리함으로써 옥수수 튀김과자의 제조가 완료된다.Puffed corn is fried in cooking oil at 150-170 ° C., and then de-oiled for 1 minute in a centrifuge at 400-500 rpm.
이러한 본 발명은 옥수수를 이용한 튀김과자의 제조수단이 유해화학 물질으로 사용하지 않고도 품질이 양호하게 처리될 수 있으면서 그 공정의 용이성도 보장할 수 있는 유익한 특징이 있는 것이다.The present invention has a beneficial feature that can ensure the ease of the process while being able to be processed in good quality without the use of harmful chemicals as a means of manufacturing fried foods using corn.
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Application Number | Priority Date | Filing Date | Title |
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KR1019910018632A KR940007882B1 (en) | 1991-10-23 | 1991-10-23 | Method of making corn-cake |
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KR1019910018632A KR940007882B1 (en) | 1991-10-23 | 1991-10-23 | Method of making corn-cake |
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KR930007361A KR930007361A (en) | 1993-05-20 |
KR940007882B1 true KR940007882B1 (en) | 1994-08-27 |
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KR1019910018632A KR940007882B1 (en) | 1991-10-23 | 1991-10-23 | Method of making corn-cake |
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KR20030046569A (en) * | 2001-12-05 | 2003-06-18 | 허균 | Rice Snack |
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