KR101969202B1 - Manufacturing method of corn bread - Google Patents

Manufacturing method of corn bread Download PDF

Info

Publication number
KR101969202B1
KR101969202B1 KR1020160149654A KR20160149654A KR101969202B1 KR 101969202 B1 KR101969202 B1 KR 101969202B1 KR 1020160149654 A KR1020160149654 A KR 1020160149654A KR 20160149654 A KR20160149654 A KR 20160149654A KR 101969202 B1 KR101969202 B1 KR 101969202B1
Authority
KR
South Korea
Prior art keywords
ginseng
corn
weight
parts
mixing
Prior art date
Application number
KR1020160149654A
Other languages
Korean (ko)
Other versions
KR20180052395A (en
Inventor
이낙근
Original Assignee
이낙근
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이낙근 filed Critical 이낙근
Priority to KR1020160149654A priority Critical patent/KR101969202B1/en
Publication of KR20180052395A publication Critical patent/KR20180052395A/en
Application granted granted Critical
Publication of KR101969202B1 publication Critical patent/KR101969202B1/en

Links

Classifications

    • 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
    • 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
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/34—Animal material
    • 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
    • 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
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • A21D2/366—Tubers, roots
    • 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
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

본 발명은 옥수수 빵의 제조방법에 관한 것으로서, 보다 구체적으로는 고섬유소, 저지방, 저열량을 갖는 옥수수 빵을 제조하여 그 기호성과 품질을 개선시킬 수 있도록 한 제품을 개발하기 위한 것이다.
이를 위한 본 발명은 거친 옥수수가루, 고운 옥수수가루, 옥수수전분, 옥수수 배아유, 옥수수 알맹이, 베이킹소다, 설탕, 소금을 믹싱하는 제1단계;
계란, 우유를 믹싱하는 제2단계;
상기 제1단계와 제2단계에서 믹싱된 재료들을 혼합하여 5 ~ 7분간 믹싱한 후 가열된 스팀찜기에 20분간 찐 후 냉각하는 제3단계을 포함하여 이루어지는 것을 특징으로 한다.The present invention relates to a method for producing corn bread, and more specifically, to produce a corn bread having a high fiber content, a low fat content and a low calorie content, and to improve the palatability and quality thereof.
For this purpose, the present invention relates to a process for the production of a mixture of corn flour, corn flour, corn starch, corn germ oil, corn flour, baking soda, sugar and salt;
A second step of mixing eggs and milk;
Mixing the materials mixed in the first and second steps and mixing them for 5 to 7 minutes, and then heating the steam steamer for 20 minutes and cooling.

Description

옥수수 빵의 제조방법{.}Methods for making corn bread.

본 발명은 옥수수 빵의 제조방법에 관한 것으로서, 보다 구체적으로는 고섬유소, 저지방, 저열량을 갖는 옥수수 빵을 제조하여 그 기호성과 품질을 개선시킬 수 있도록 한 제품을 개발하기 위한 것이다.
The present invention relates to a method for producing corn bread, and more specifically, to produce a corn bread having a high fiber content, a low fat content and a low calorie content, and to improve the palatability and quality thereof.

우리 음식의 세계화 추진 및 웰빙 문화의 확산은 외식산업과 제과, 제빵 산업의 새로운 변화가 요구되고 있다.The promotion of globalization of our food and the spread of well - being culture are demanding new changes in the food service industry, confectionery and bakery industry.

건강과 삶의 질에 대한 가치가 높아지면서 현대인들에게 식품에 대한 관심사가 자연식품, 건강식품 등 건강을 추구하는 식생활로 바뀌고 있다.As the value of health and quality of life has increased, the concern of food to modern people is turning into a diet for health, such as natural foods and health foods.

최근 제과 제빵분야에도 소비자의 선택적 기호 성향에 부응하기 위해 영양적인 가치 외에 기능적 효과가 기대되는 여러 가지 부재료를 첨가한 제품개발이 요구되고 있으며, 상품화를 지향하는 추세이고, 특히 고섬유소, 저지방, 저열량을 갖는 옥수수는 위와 같은 소비자의 욕구를 충족시킬 수 있는 식물로서 각광을 받고 있다.In recent years, in order to meet consumers' preference for selective taste, it is required to develop a product which is added nutrients other than nutritional value and various functional ingredients are expected to be commercialized. Especially, high fiber, low fat, low calorie Is in the spotlight as a plant capable of meeting the needs of consumers as described above.

이러한 옥수수는 소비패턴이 극히 단순하고, 옥수수의 고유한 맛과 향을 향상시킨 제품들이 출시되고 있다.These corn have a very simple consumption pattern and products that improve the unique taste and flavor of corn are being released.

공지의 예로서, 대한민국 특허공개번호 제10-2016-0071268호 "옥수수 범벅의 제조 방법 및 옥수수 범벅"이 개시되어 있다.As a known example, Korean Patent Laid-Open No. 10-2016-0071268 entitled " Method for manufacturing corn bran and corn bran. &Quot;

상기 옥수수 범벅은 탈피된 옥수수 낟알을 불리고 삶아, 옥수수 가루, 옥수수 갈은 것, 옥수수 껍질 우린 물을 혼합하여 옥수수 혼합물을 만들고, 소금을 첨가하고 가열하여 제조하며, 여기에 옥수수 혼합물에는 생강과 마늘에 올리고당을 넣고 발효시킨 발효 올리고당이 첨가되며, 생강 및 마늘 성분에 의해 보존성이 향상된 옥수수 범벅을 제조하고 있다.The corn bran is prepared by boiling and boiling off the corn kernels, mixing the corn flour, corn husk, corn husk, water to make a corn mixture, adding salt and heating, and adding corn mixture to ginger and garlic Fermented oligosaccharides with added oligosaccharides and fermented oligosaccharides are added, and corn bran with improved preservability by ginger and garlic ingredients are manufactured.

그러나, 상기 공개특허는 역시 소비패턴이 극히 단순하고 대중적인 기호도가 떨어지는 문제점이 발생하였다.
However, the aforementioned patent also has a problem that the consumption pattern is extremely simple and the popular preference is lowered.

대한민국 특허공개번호 제10-2016-0071268호 "옥수수 범벅의 제조 방법 및 옥수수 범벅"Korean Patent Laid-Open No. 10-2016-0071268 " Method for manufacturing corn bran and corn bran "

따라서, 본 발명은 건강식품을 각광받는 옥수수의 가공방법을 모색하고 고부가가치를 갖는 식품으로서의 개발을 위한 것이다.Accordingly, the present invention seeks to develop a method for processing corn that is in the spotlight for health food, and to develop it as a food having high added value.

본 발명의 또 다른 목적은 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.
Further objects and advantages of the present invention will be apparent from the following detailed description, and the detailed description and the preferred embodiments of the present invention are not to be construed as limiting the scope of the present invention.

전술한 목적들을 달성하기 위한 본 발명은, 거친 옥수수가루, 고운 옥수수가루, 옥수수전분, 옥수수 배아유, 옥수수 알맹이, 베이킹소다, 설탕, 소금을 믹싱하는 제1단계;In order to achieve the above-mentioned objects, the present invention provides a method for producing a corn starch, comprising the steps of mixing rough corn flour, fine corn flour, corn starch, corn germ oil, corn flour, baking soda, sugar and salt;

계란, 우유를 믹싱하는 제2단계;A second step of mixing eggs and milk;

상기 단계들에서 수득된 재료들을 5 ~ 7분간 믹싱한 후 가열된 스팀찜기에 20분간 찐 후 냉각하는 제3단계을 포함하여 이루어지는 것을 특징으로 한다.Mixing the materials obtained in the above steps for 5 to 7 minutes, and then heating the steam steamer for 20 minutes and cooling.

본 발명에 따른 옥수수 빵은 옥수수가루 40 ~ 60중량부, 고운옥수수가루 5 ~15중량부, 옥수수전분 5 ~ 15중량부, 옥수수 배아유 5 ~ 10중량부, 옥수수 알맹이 5 ~ 15중량부, 베이킹소다 1 ~ 5 중량부, 설탕 5 ~ 10중량부, 소금 5 ~ 10중량부, 계란 5 ~ 15중량부, 우유 30 ~ 50중량부, 인삼분말과 인삼 엑기스 1 ~ 5 중량부를 포함하여 제조되는 것을 특징으로 한다.The corn bread according to the present invention comprises 40 to 60 parts by weight of corn flour, 5 to 15 parts by weight of corn flour, 5 to 15 parts by weight of corn starch, 5 to 10 parts by weight of corn germ oil, 5 to 15 parts by weight of corn flour, 1 to 5 parts by weight of soda, 5 to 10 parts by weight of sugar, 5 to 10 parts by weight of salt, 5 to 15 parts by weight of egg, 30 to 50 parts by weight of milk, and 1 to 5 parts by weight of ginseng powder and ginseng extract .

삭제delete

본 발명에 적용된 인삼 엑기스는, The ginseng extract, which is applied to the present invention,

(1) 7증포한 인삼, 인삼열매와 비증포한 인삼, 인삼열매를 각각 100g을 취하여 미립분쇄기에서 미세파쇄 후 잡균의 성장을 막기 위해 감압 멸균하고, 증류수 1,500mL와 함께 약탕기를 이용하여 100℃에서 2시간 동안 끓여 열수추출하는 단계;(1) 7 100 g of ginseng, ginseng, non-ginseng ginseng, and ginseng fruit were microfractured in a fine grinder and vacuum-sterilized to prevent the growth of germs. Using a 1,500 mL distilled water, Boiling for 2 hours to extract hot water;

(2) 상기 추출액을 5,000rpm, 30분간 원심분리한 후 상등액을 70℃ 이하에서 농축하여 고형분 64%의 인삼농축액을 제조하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.(2) centrifuging the extract at 5,000 rpm for 30 minutes, and concentrating the supernatant at 70 ° C or lower to prepare a concentrated ginseng concentrate having a solid content of 64%.

또한, 본 발명에 적용된 인삼 분말은,In addition, the ginseng powder, which is applied to the present invention,

(3) 상기 인삼농축액 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 100mesh로 사별하여 제조하는 단계; 를 포함하여 수득되는 것을 특징으로 한다.
(3) adding 1,000 mL of distilled water to 100 g of the ginseng concentrate, spray drying it at 200 캜, and then dividing it by 100mesh; . ≪ / RTI >

본 발명에 따른 옥수수 빵의 제조방법은 산업적으로 보다 다양한 활용이 필요함에 따라 옥수수를 이용한 웰빙 간식을 제공할 수 있으며, 이는 시장에서 경쟁력을 갖는 효과가 발생한다.
The method of manufacturing corn bread according to the present invention can provide a well-being snack using corn because it is required to utilize more variously in industry, and it has a competitive advantage in the market.

이하, 본 발명에 따른 하나의 바람직한 실시예를 구체적으로 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail.

먼저, 본 발명에 적용된 옥수수는 거친 옥수수와 고운 옥수수, 옥수수 전분을 이용한다.First, corn applied to the present invention uses rough corn, fine corn, and corn starch.

통상적으로 옥수수가루는 옥수수의 외피와 배아를 제거하고 분쇄하여 가루로 만든 것을 의미하며, 곱게 분쇄한 것을 고운 옥수수 가루(corn flour), 비교적 입자가 거친 것을 거친 옥수수 가루(corn meal)로 구분하기도 한다.Usually, corn flour means to remove corn husk and embryo and grind it into powder, and the finely ground corn flour is classified into corn flour and corn meal with relatively rough grain .

특히, 본 발명에 적용된 거친 옥수수가루와 고운 옥수수가루는 성림식품(주)에서 제조된 제품을 사용하였고, 옥수수전분은 대상(주)에서 제조된 제품을 사용하였다.Particularly, the rough corn flour and the fine corn flour applied to the present invention were manufactured by the product of Sungrim Food Co., Ltd., and the corn starch was manufactured by the product manufactured by the Target Co., Ltd.

옥수수가루는 약간의 끈기를 가지고 있으며, 색은 노란색으로 머핀이나 식빵을 만들면 약간 거친 느낌이 나고 고소한 맛을 제공한다.The corn flour has a slight tenacity, and the color is yellow. When you make a muffin or bread, it gives a slightly rough feeling and a tasty flavor.

또한, 옥수수전분은 옥수수녹말로서 콘스타치라고 하며, 이것은 끈기가 없고 색은 하얀색으로 단맛을 주고 부피를 키워주는 역할을 수행한다. Corn starch is also known as corn starch, which is called corn starch. It has no stickiness and its color is white.

또한, 본 발명의 일 실시예에 따라 적용되는 인삼 분말 또는 인삼 엑기스를 이용한다.Also, ginseng powder or ginseng extract applied according to one embodiment of the present invention is used.

먼저, 본 발명을 설명하기 전 본 발명에서 사용되는 인삼은 인삼(Panaxginseng C.A. Meyer)은 두릅나무과(Araliaceae)에 속하며 느리게 자라는 다년생초로서 한국, 중국, 일본 등지에서 수천년동안 사용되어온 약초이다. First, before describing the present invention, the ginseng used in the present invention is Panaxginseng C.A. Meyer belongs to Araliaceae and is a perennial herb that grows slowly and has been used for thousands of years in Korea, China, Japan and the like.

인삼의 뿌리로 가을에 캐서 물에 씻고 외피를 벗겨 햇볕에 건조시킨 것을 백삼, 고온으로 쪄서 말린 것을 홍삼, 굽게 만든 모형을 곡삼, 바르게 말린 모형을 직삼이라 하며, 인삼의 대표적 약효성분은 진세노사이드(ginsenoside, ginseng+glycoside)로서 다른 식물에서 발견되는 사포닌과 다른 독특한 구조 및 활성을 가지는 것으로 알려져 있다The roots of ginseng are washed with cauldrons in the fall, the skin is peeled off and dried in the sun, white ginseng is steamed at high temperature, dried ginseng is made into red ginseng, ginseng is made into bent ginseng and rightly dried ginseng is called ginseng. Representative active ingredients of ginseng are ginsenoside (ginsenoside, ginseng + glycoside), which is known to have a unique structure and activity other than saponins found in other plants

인삼을 섭취하는 방법으로 인삼을 고온에서 장시간 추출하여 추출액 상태로 복용하는 것이 일반적인데 이때 인삼을 추출하는 방법에 있어 추출온도나 시간에 따른 인삼 추출액의 유용 사포닌을 추출하여야 한다.It is common to extract ginseng at high temperature for a long time by taking ginseng as an extract. In this process, it is necessary to extract useful saponin of ginseng extract according to extraction temperature and time.

본 발명에 따른 인삼 엑기스는, In the ginseng extract according to the present invention,

(1) 7증7포한 인삼, 인삼열매와 비증포한 인삼, 인삼열매를 각각 100g을 취하여 미립분쇄기에서 미세파쇄 후 잡균의 성장을 막기 위해 감압 멸균하고, 증류수 1,500mL와 와 함께 약탕기를 이용하여 100℃에서 2시간 동안 끓여 열수추출하는 단계;(1) 7 g of 7 ginseng ginseng, 100 g of ginseng, non-ginseng ginseng and ginseng fruit were microfractured in a fine grinder and vacuum sterilized to prevent the growth of ginseng. Using 1,500 mL of distilled water, Boiling at 100 DEG C for 2 hours to extract hot water;

(2) 상기 추출액을 5,000rpm, 30분간 원심분리한 후 상등액을 70℃ 이하에서 농축하여 고형분 64%의 인삼농축액을 제조하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.(2) centrifuging the extract at 5,000 rpm for 30 minutes, and concentrating the supernatant at 70 ° C or lower to prepare a concentrated ginseng concentrate having a solid content of 64%.

본 발명에 적용된 인삼(Panax ginseng C.A. Meyer)은 4년근 수삼을 사용하며, 이러한 수삼은 동체부위(지근으로 갈라지는 부위까지)와 지근 및 미삼부위(지근부터 가는 세근전체를 모아서 사용)를 사용한다.The ginseng (Panax ginseng C.A. Meyer) applied to the present invention uses a four-year-old root ginseng, and the ginseng uses the fuselage region (to the region near the root) and the root and the ginseng region (collect the entire fine root from the root).

인삼열매는 70% 에탄올 처리 후 건조된 것을 사용한다.Ginseng fruit is dried after 70% ethanol treatment.

이러한 인삼과 인삼열매는 증포 또는 비증포를 동일한 비율로 혼합한 것을 사용하며, 특히 본 발명에 적용된 인삼과 인삼열매의 증포는 7증 7포의 증포과정을 거친 상태로 구비된다.These ginseng and ginseng fruits are mixed with the same ratio of ginseng and non-ginseng. In particular, the ginseng and ginseng fruit used in the present invention are provided in a state of being subjected to a ginseng process of seven ginsenosides and seven ginsenosides.

이렇게 7증 7포의 조건으로 사용하는 이유는 Rg3를 포함한 진세노사이드의 함량이 7증 7포에서 가장 급격히 증가하기 때문이다.The reason for the use of 7-cell 7-cell is that the content of ginsenoside, including Rg3, increases most rapidly in 7 cells of 7 cells.

또한, 본 발명은 위와 같이 수득된 인삼 엑기스를 분말화시켜 인삼 분말을 구비한다.In addition, the present invention provides ginseng powder by powdering the ginseng extract obtained as described above.

이를 위한 인삼 분말은,For this purpose,

(3) 상기 인삼 농축액 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 100mesh로 사별하여 제조하는 단계를 포함하여 수득된다.(3) 1,000 ml of distilled water is added to 100 g of the ginseng concentrate, spray dried at 200 ° C, and then separated by 100mesh.

본 발명은 위와 같이 구비된 인삼 분말과 인삼 엑기스를 준비한다.The present invention provides ginseng powder and ginseng extract as described above.

도 1은 본 발명에 따른 옥수수 빵의 제조방법을 보여주는 제조공정도로서, 본 발명은 거친 옥수수가루, 고운 옥수수가루, 옥수수전분, 옥수수 배아유, 옥수수 알맹이, 베이킹소다, 설탕, 소금, 인삼분말, 인삼 엑기스를 믹싱하는 제1단계;The present invention relates to a method for producing a corn bread according to the present invention and a method for producing corn bread using the same. The present invention relates to a method for producing corn bread, A first step of mixing the first and second signals;

계란, 우유를 믹싱하는 제2단계;A second step of mixing eggs and milk;

상기 제1단계와 제2단계에서 믹싱된 재료들을 혼합하여 5 ~ 7분간 믹싱한 후 가열된 스팀찜기에 20분간 찐 후 냉각하는 제3단계를 통해 제조된다.Mixing the materials mixed in the first and second steps and mixing them for 5 to 7 minutes, and then heating the mixture in a steam steamer for 20 minutes and cooling.

본 발명에 따른 옥수수 빵은 거친 옥수수가루 40 ~ 60중량부, 고운옥수수가루 5 ~15중량부, 옥수수전분 5 ~ 15중량부, 옥수수 배아유 5 ~ 10중량부, 옥수수 알맹이 5 ~ 15중량부, 베이킹소다 1 ~ 5 중량부, 설탕 5 ~ 10중량부, 소금 5 ~ 10중량부, 계란 5 ~ 15중량부, 우유 30 ~ 50중량부, 인삼분말과 인삼 엑기스 1 ~ 5 중량부를 포함하여 제조된다.The corn bread according to the present invention comprises 40 to 60 parts by weight of rough corn flour, 5 to 15 parts by weight of corn flour, 5 to 15 parts by weight of corn starch, 5 to 10 parts by weight of corn germ oil, 5 to 15 parts by weight of corn flour, 1 to 5 parts by weight of baking soda, 5 to 10 parts by weight of sugar, 5 to 10 parts by weight of salt, 5 to 15 parts by weight of egg, 30 to 50 parts by weight of milk, and 1 to 5 parts by weight of ginseng powder and ginseng extract .

삭제delete

본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.

Claims (5)

옥수수빵의 제조방법으로서, 거친 옥수수가루, 고운 옥수수가루, 옥수수전분, 옥수수 배아유, 옥수수 알맹이, 베이킹소다, 설탕, 소금, 인삼분말, 인삼엑기스를 믹싱하는 제1단계;
계란, 우유를 믹싱하는 제2단계;
상기 제1단계와 제2단계에서 믹싱된 재료들을 혼합하여 5 ~ 7분간 믹싱한 후 가열된 스팀찜기에 20분간 찐 후 냉각하는 제3단계를 포함하여 이루어지되,
옥수수 빵은 거친 옥수수가루 40 ~ 60중량부, 고운옥수수가루 5 ~15중량부, 옥수수전분 5 ~ 15중량부, 옥수수 배아유 5 ~ 10중량부, 옥수수 알맹이 5 ~ 15중량부, 베이킹소다 1 ~ 5 중량부, 설탕 5 ~ 10중량부, 소금 5 ~ 10중량부, 계란 5 ~ 15중량부, 우유 30 ~ 50중량부, 인삼분말과 인삼 엑기스를 1 ~ 5 중량부가 적용되되,
상기 인삼 엑기스는,
(1) 7증7포한 인삼, 인삼열매와 비증포한 인삼, 인삼열매를 각각 100g을 취하여 미립분쇄기에서 미세파쇄 후 잡균의 성장을 막기 위해 감압 멸균하고, 증류수 1,500mL와 함께 약탕기를 이용하여 100℃에서 2시간 동안 끓여 열수추출하는 단계;
(2) 상기 추출액을 5,000rpm, 30분간 원심분리한 후 상등액을 70℃ 이하에서 농축하여 고형분 64%의 인삼농축액을 제조하는 단계;를 포함하여 이루어지고,
상기 인삼 분말은,
(3) 상기 인삼엑기스 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 100mesh로 사별하여 제조하는 단계; 를 포함하여 수득되는 것을 특징으로 하는 옥수수 빵의 제조방법.A method for producing corn bread, comprising the steps of: mixing rough corn flour, corn flour, corn starch, corn germ oil, corn flour, baking soda, sugar, salt, ginseng powder and ginseng extract;
A second step of mixing eggs and milk;
Mixing the materials mixed in the first and second steps and mixing them for 5 to 7 minutes, and then heating the mixture in a steam steamer for 20 minutes and cooling the mixture,
The corn bread is prepared by mixing 40 to 60 parts by weight of rough corn flour, 5 to 15 parts by weight of corn flour, 5 to 15 parts by weight of corn starch, 5 to 10 parts by weight of corn germ oil, 5 to 15 parts by weight of corn flour, 5 to 10 parts by weight of sugar, 5 to 10 parts by weight of salt, 5 to 15 parts by weight of egg, 30 to 50 parts by weight of milk, 1 to 5 parts by weight of ginseng powder and ginseng extract,
The ginseng extract,
(1) 7 g of 7 ginseng, 100 g of ginseng, non-ginseng ginseng and ginseng fruit were microfractured in a fine grinder and vacuum sterilized to prevent the growth of ginseng. Using a 1,500 mL distilled water, Boiling for 2 hours at < RTI ID = 0.0 > 0 C < / RTI >
(2) centrifuging the extract at 5,000 rpm for 30 minutes, and concentrating the supernatant at 70 ° C or lower to prepare a ginseng concentrate having a solid content of 64%
The ginseng powder,
(3) 1,000 mL of distilled water was added to 100 g of the ginseng extract, spray-dried at 200 ° C, and then separated by 100mesh; ≪ / RTI > by weight based on the total weight of the corn bread. 삭제delete 삭제delete 삭제delete 삭제delete
KR1020160149654A 2016-11-10 2016-11-10 Manufacturing method of corn bread KR101969202B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020160149654A KR101969202B1 (en) 2016-11-10 2016-11-10 Manufacturing method of corn bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020160149654A KR101969202B1 (en) 2016-11-10 2016-11-10 Manufacturing method of corn bread

Publications (2)

Publication Number Publication Date
KR20180052395A KR20180052395A (en) 2018-05-18
KR101969202B1 true KR101969202B1 (en) 2019-04-15

Family

ID=62454042

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020160149654A KR101969202B1 (en) 2016-11-10 2016-11-10 Manufacturing method of corn bread

Country Status (1)

Country Link
KR (1) KR101969202B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102413665B1 (en) * 2021-08-20 2022-06-27 (주)싱싱코퍼레이션 Corn mix bread and manufacturing method for thereof
KR20220094947A (en) 2020-12-29 2022-07-06 충청북도 괴산군 Method for manufacturing quick bread comprising waxy corn

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102481803B1 (en) * 2020-11-10 2022-12-27 전경철 A process for the preparation of corn bread and the corn bread preparation therefrom

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101633428B1 (en) * 2016-01-14 2016-06-27 주식회사 진산사이언스 Manufacturing Method for Power of Red Ginseng or Ginseng Extract

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160007278A (en) * 2014-07-11 2016-01-20 오철호 Ginseng Cheese Cake
KR20160071268A (en) 2014-12-11 2016-06-21 농업회사법인 유한회사 화전민 Manufacturing method of Corn mix and corn mix

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101633428B1 (en) * 2016-01-14 2016-06-27 주식회사 진산사이언스 Manufacturing Method for Power of Red Ginseng or Ginseng Extract

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
김승태 외, 생체친화성 균주에 의한 인삼열매증포 추출물의 최적발효조건 및 항산화활성. 한국식품과학회지 : 2013년 1월, 제45권, 제1호, pp 77~83. 1부.*
알맹이 톡톡 터지는 옥수수빵, 네이버 블로그(2013.10.11.), [2018.04.19.검색], 인터넷(URL:https://blog.naver.com/rkskeek44/40198724276)*

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220094947A (en) 2020-12-29 2022-07-06 충청북도 괴산군 Method for manufacturing quick bread comprising waxy corn
KR102413665B1 (en) * 2021-08-20 2022-06-27 (주)싱싱코퍼레이션 Corn mix bread and manufacturing method for thereof

Also Published As

Publication number Publication date
KR20180052395A (en) 2018-05-18

Similar Documents

Publication Publication Date Title
KR100881917B1 (en) Noodle including functional material and manufacturing method thereof
CN104663996B (en) Coffee substitute and preparation method thereof
KR102004531B1 (en) Method for manufacturing breads using onions
KR101969202B1 (en) Manufacturing method of corn bread
KR101934254B1 (en) Method for manufacturing pound cake using paprika and pound cake by the mehtod
KR102003662B1 (en) Additive composition for bakery using paprika and producing method thereof, bakery product using thereof
CN104472616A (en) Purple yam honey bread and preparation method thereof
KR101999551B1 (en) a functional Lycium chinense Miller korean traditional sweets and cookies making method and the functional Lycium chinense Miller korean traditional sweets and cookies
CN103535606A (en) Protein high-calcium steamed bun and preparation method thereof
KR20180087589A (en) Method for manufacturing cereals powder containing white kidney bean and dough product manufactured thereby
KR101906717B1 (en) Manufacturing method of liquid sugar composition using berries and other ingredients, and manufacturing method of rice cake food composition comprising the liquid sugar composition thereby
CN103404784A (en) Coarse cereal steamed sponge cake and production method thereof
KR101429072B1 (en) Preparation method for granule of steamed and dried pumpkin
CN103689441A (en) Cumin wheat germ meal and preparation method thereof
CN103815267A (en) Corn flour with duck liver flavor and preparation method thereof
KR101402600B1 (en) Instant noodle manufacturing methods
KR20170127671A (en) A method of preparing functional fermented soybean powder comprising beet extract using ultra-high pressure
KR102013985B1 (en) Manufacturing method of ginseng walnut
CN104472618A (en) Chrysanthemum gooseberry bread and preparation method thereof
CN104430696A (en) Chinese chestnut and sweet-scented osmanthus bread and manufacturing method thereof
CN104286088A (en) Medlar and chicken breast healthcare bread and preparation method thereof
KR101855005B1 (en) Method for manufacturing funtional cereals containing white kidney bean
KR20180032102A (en) Manufacturing method of ginseng
CN104397093A (en) A yolk and solanum tuberdsm crisp for relaxing tendon and regulating qi and a preparation method thereof
KR20180085894A (en) A Novel Oriental Melon Breed improving Taste and flavour and Process for Preparation thereof

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant