KR20160071268A - Manufacturing method of Corn mix and corn mix - Google Patents

Abstract

The present invention relates to a manufacturing method of corn pudding; and to corn pudding. According to the present invention, the corn pudding is manufactured by soaking peeled kernels of corn, boiling the same, mixing the boiled kernels of corn, corn flour, ground corn, and a corn husk infusion to make a corn mixture, adding salt to the corn mixture, and heating the same. The corn mixture includes fermented oligosaccharide manufactured by adding oligosaccharide to ginger and garlic and performing fermentation, and corn pudding with enhanced preservability can be manufactured due to ingredients of ginger and garlic. In addition, the kernels of corn are colored by Gardenia jasminoides Ellis powder, Schisandra chinensis juice, mugwort powder, persimmon juice, blueberry juice, etc. and is added to the corn mixture. Accordingly, the manufacturing method can provide corn pudding with good appearance and enhanced nutritive components. According to the present invention, the corn pudding has good appearance and high nutritional value as corn husk has a sweet taste and peeled kernels of corn are colored by natural ingredients. Furthermore, the corn pudding contains ingredients of ginger and garlic and thus has enhanced preservability.

Description

Description: TECHNICAL FIELD The present invention relates to a corn bran,

The present invention relates to a method for producing corn bran and a corn bran, and more particularly, to a method for producing corn bran by corn flour, corn husk, corn husk, water to make corn mixture, To a corn bran and to a corn bran.

Corn is a typical product of Gangwon Province. It is low in calories and contains various nutrients such as protein, carbohydrate, fiber, vitamins and minerals. It is also popular as a nutritious snack because it is easy to get and low in price. Corn is often used as a way to boil, eat, or eat dried corn kernels.

The corn bran is one of the corn-based foods and is a typical food of Gangwon Province. Corn bran is a mixture of corn kernels and red beans. It is often used as a substitute for a meal or as a snack. Japanese Patent Registration No. 10-1316130 discloses a method for preparing corn bran by mixing corn and red beans and adding sugar and salt.

However, the conventional corn bran is not used variously except for corn or bean paste, and since it uses sugar to add sweetness, the development of a corn bran with a sweetness which is able to ingest more nutrients, Is required. In addition, since corn has a property of being easily altered, it is required to have a method of manufacturing a corn bran which has a short shelf life of the prepared corn bran or which is often deteriorated during distribution.

Patent Document 1: Korean Patent No. 10-1316130 (Registered Date: October 3, 2013)

It is an object of the present invention to provide a method for manufacturing corn bran with various nutritional ingredients and good texture while using corn as a main ingredient and corn bran.

It is an object of the present invention to provide a method for producing corn bran and a corn bran with a sweet taste without adding artificial sugar and having a variety of colors and good appearance.

It is an object of the present invention to provide a method for manufacturing corn bran and a corn bran which can be circulated for a long period of time without deteriorating by overcoming the disadvantages of corn which is easy to deteriorate.

In order to accomplish the above object, a method of manufacturing corn bran according to an embodiment of the present invention includes a step of peeling corn kernels, a step of steaming corn kernels, a step of corn kernels, The corn husk involves mixing the water to make a corn mixture, adding the corn mixture to the salt and heating.

According to another embodiment of the present invention, a method for manufacturing corn bran can include adding an extract of Omija in a step of steaming corn kernels.

According to another embodiment of the present invention, a corn bran can be prepared by adding a fermented oligosaccharide obtained by fermenting at least one of ginger powder and garlic powder with an oligosaccharide.

According to another embodiment of the present invention, corn kernels can be dyed by adding one of the germanium powder, omija juice, mugwort powder, persimmon juice, and blueberry juice in the step of brewing the corn kernels .

According to another embodiment of the present invention, there is provided a method of manufacturing a corn bran, wherein at least two of the germanium powder, the omija juice, the mugwort powder, the persimmon juice, and the blueberry juice are selected to dye the corn kernels At the stage of making the corn mixture, corn flour, corn husk, corn husk, water, sugar and salt can be added and mixed in the corn kernels dyed with different colors, respectively.

According to another embodiment of the present invention, a method for producing corn bran can further include boiled red beans in the step of making a corn mixture.

The method of manufacturing corn bran according to another embodiment of the present invention can further include the unevaporated corn kernel in the step of making the corn mixture.

The method of manufacturing corn bran according to another embodiment of the present invention may further include adding nuts in the step of making the corn mixture.

The method of manufacturing a corn bush according to another embodiment of the present invention may further include a step of sealing the heated corn mixture in a retort pack and then heat-disinfecting the corn mixture after the step of heating the corn mixture.

A corn bush according to an embodiment of the present invention can be produced by a method of manufacturing a corn bush.

The corn bran produced by the corn bran production method of the present invention contains various nutrients and has good texture.

The corn bran produced by the method of producing corn bran of the present invention is a natural coloring material and can be seen in various colors.

The corn bran produced by the corn bran production method of the present invention contains a natural preservative and is not easily deteriorated and can be stored for a long time.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart of a method of making a corn bush according to an embodiment of the present invention.
FIG. 2 is a flow chart for preparing fermented oligosaccharides in a method for producing corn bran according to an embodiment of the present invention.
FIG. 3 is a flow chart for preparing fermented oligosaccharides in a method for producing corn bran according to an embodiment of the present invention.
4 is a flowchart of a method of manufacturing a corn bob in accordance with another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

FIG. 1 is a flow chart of a method of manufacturing a corn bush according to an embodiment of the present invention, and FIGS. 2 and 3 are flowcharts for producing a fermentation oligosaccharide in a method for producing corn bran according to an embodiment of the present invention.

As shown in FIG. 1, in order to produce a corn bush according to an embodiment of the present invention, the husks of the dried corn kernel are sliced (S 1110). The corn has a light green hull, dense hull, and brown beard. When the corn is peeled off, corn kernels are attached to the corn sack (core). Prepare corn kernels by separating them. The corn kernel can be separated by a knife or a machine, or it can be separated by hand. Since corn is nutritious in the embryo, loss of nutrients is small when it is separated by hand when separating the kernels.

Peel off the husks of detached corn kernels. The corn kernels are surrounded by thin hairs. Peel off corn kernels for luxury of corn kernels. The peeling of the corn kernels can be carried out using a peeling machine, and the separation and the peeling of the corn kernels may be performed at the same time.

On the other hand, corn has a low fat content and a lot of dietary fiber, so it is widely used as diet food, lowers cholesterol in blood and is effective in preventing aging. In addition, the corn band (wick) is known to have an effect on gum disease. The corn is a variety of species such as Jun-Huang Hwang, Baek-Ok, Wan corn, Sweet corn, In-river corn, Corn corn (Yellow corn) and the like. Corn can be used immediately after harvest, but it is usually stored and used. Keep the corn dry by crusting or separate the grains and keep it dry.

Next, the molten corn kernel is called water (S1200). Dried corn is hard and not well-groomed. Therefore, it is called enough water so that it is easy to be luxurious. Corn is called cold water for 4 to 6 hours, preferably about 5 hours. If corn kernels are used for more than six hours, there is a risk of corruption in the process.

Boil the corn kernel called water to enrich (S1300). A steamer, a pressure cooker, an autoclave, and the like, but the present invention is not limited thereto. In this embodiment, a pressure cooker was used. Add 2 times the volume of corn kernel and corn kernel and boil. The boiling time is 10-15 minutes. If the corn kernels are sufficiently luxurious, remove the steaming and unfold.

When the corn kernels are boiled, the water added to the ozona extract can be added. Omija is a special product of Gangwon-do Inje, and it is called Omiza because it has five flavors: sweet, bitter, spicy, sour, and salty. Omija is effective in protecting against chronic bronchitis and pulmonary function, vascular diseases, relieving fatigue, insomnia and relieving stress. The nutritional components of Omija do not reach well at high temperatures, so they are concerned about cold water. After washing 30g of Omija thoroughly, pour 1L of cold water for 5 ~ 6 hours. The temperature is in the range of 5 to 10 DEG C, and in this embodiment, raw oyster is used, and it is left in the refrigerator. In another embodiment, a dry omija may be used instead of a raw omija. By adding the Omija extract, corn bran with added nutrients can be produced.

Next, boiled corn kernels are mixed with corn flour, corn husks, corn husks, and water (S1400). The corn flour is melted and the dried corn is prepared by grinding. Corn grits are prepared by boiling corn kernels and grinding them. Corn husk We prepare the water by putting the husks of corn kernels into water and heating them.

Specifically, in order to make water from the corn husk, the corn kernels are separated from the corn kernel during the process of peeling off the corn kernels, and then 500 g of water is added to 100 g of the corn kernels and heated. The heating time is 20 to 40 minutes, and the water is heated to reduce the amount of water to about half. When the heated liquid cools down, it is filtered to remove only the liquid portion. In this embodiment, only water is used for the corn kernel shell, but in other embodiments, water may be added to the corn core. The corn core is also used as a material for gum medicine, which can further increase the nutritional value of corn bran.

3 to 7 parts by weight of corn flour, 3 to 7 parts by weight of corn flour and 20 parts by weight of corn husk are added and mixed based on 100 parts by weight of corn flour, corn husk, corn husk and boiled corn. Gently shake the corn kernels so they do not break, so that the corn mixture is evenly mixed. By adding corn flour and corn gruel, corn kernels can be crumpled even more. On the other hand, corn husks are removed from corn kernels for the luxury of corn kernels, but the husks of corn kernels contain a lot of sweetness. Therefore, by extracting the components of the corn husk and adding it to the corn bran, natural sweetness can be added to the corn bran.

The corn mixture may contain more red beans. Beans are hardened because they are hard, so they are called for more than 5 hours like corn kernels. Pour 2 times as much water as red beans into boiled red beans. Beans can live alone, or live like corn kernels. When boiled beans alone, there is no bean syrup in the corn kernels, so the color of the corn bran can be prevented from becoming dark.

On the other hand, red bean contains a lot of vitamin B1, and it is effective for each disease and constipation. Red beans cleanse blood, preventing adult diseases such as hyperlipemia and hypertension, and smooth blood circulation. In addition, red beans are effective in preventing and alleviating diabetes and helping diuretic action.

In another embodiment, the corn mixture may further comprise boiled corn kernels without exfoliation. The corn kernels are peeled off, so corn starch is easily gorgeous and has a soft texture. However, in order to fit various preferences that like to bite, we can add corn kernels that are not peeled to give a soft and chewy texture.

In another embodiment, nuts may be added to the corn mixture. The nuts may include, but are not limited to, walnut crumbs, sliced almonds, sliced peanuts, pistachios, and the like.

Meanwhile, in another embodiment of the corn bran production method of the present invention, ginger or garlic ingredient may be added in the step of making the corn mixture. Corn corn bran made from foods that are easy to deteriorate can also easily change. However, chemical preservatives on the market are not good for the body, and they are gradually decreasing their use. In the present invention, ginger and garlic, which are natural preservatives, are used in order to prevent the deterioration of corn. However, ginger and garlic have distinctive spicy and arine flavors, which can harm the original taste of corn bran. In the present invention, the arine taste of ginger and garlic is removed and used. Ginger and garlic may be used alone, or ginger and garlic may be used together.

Specifically, as shown in FIGS. 2 and 3, the skin of ginger and garlic is peeled and cleaned (S2100). The washed ginger and garlic are sliced into small pieces (S2200). Ginger or garlic will bite three times to ripe. Sliced ginger and garlic are put in a steam-cooker, etc. and steam is heated at 90 ~ 110 ℃ for 20 ~ 40 minutes. Preferably steam at 100 DEG C for 30 minutes. By adding ginger and garlic, part of the spicy taste is removed.

Oligosaccharide is added to the ginger and garlic (S2300). 10 to 15 parts by weight of oligosaccharide is added to 100 parts by weight of ginger and garlic. Preferably, 12 parts by weight of oligosaccharide is added to 100 parts by weight of ginger. When the oligosaccharide is added in an amount of 15 parts by weight or more, the sweetness may become strong, which is not preferable. By adding oligosaccharides to ginger and garlic, the hot and strong flavors of ginger and garlic can be removed.

Ginger and garlic added with oligosaccharides are fermented at 15-20 ° C for 24-36 hours (S2400). Preservation can be maintained while ginger and garlic are added and oligosaccharides are mixed to remove the spicy and argin flavor peculiar to ginger and garlic. In addition, sweetness can be added to the corn bran by adding fermented oligosaccharide which is fermented by mixing oligosaccharide.

Next, a mixture of fermented ginger, garlic, and oligosaccharide is pulverized (S2400). The ground ginger and garlic are in a paste state and are added to the corn mixture. Ginger and garlic may be added at the same time, but only ginger or garlic may be used depending on the taste.

On the other hand, in the present embodiment, the oligosaccharide is added by adding ginger and garlic, but in the other examples, ginger powder and garlic powder can be used. Ginger powder and garlic powder powdered ginger and garlic powder may be mixed with the oligosaccharide and added to the corn mixture after 5 to 7 hours of room temperature fermentation. The fermentation oligosaccharide may be added in an amount of 4 to 6 parts by weight, preferably 5 parts by weight, based on 100 parts by weight of the corn kernel. When the fermented oligosaccharide is added in an amount of 6 parts by weight or more, the sweetness and the unique flavor of ginger become strong, which can hurt the taste of corn bran.

Salt is added to the corn mixture and heated (S1500). Add the salt to the corn mixture and heat it well. Salt can increase or decrease the amount added according to preference. Heat for 3 to 7 minutes in a weak fire, turn off the heat after heating, and heat for 5 minutes with residual heat.

The finished corn bran is sealed in a retort pack and sterilized and circulated at a temperature of 100 ° C. Corn is one of the most susceptible foods. It is generally frozen and stored in a retort pack, which allows it to circulate at room temperature.

4 is a flowchart of a method of manufacturing a corn bob in accordance with another embodiment of the present invention.

In another embodiment, a corn bran may be produced with a color added to the corn kernels. In this embodiment, the corn kernel is dyed with natural pigment, and the same or similar parts as those of the previous embodiment are not described.

First, as shown in FIG. 4, in order to produce a corn bush according to an embodiment of the present invention, the husks of the dried corn kernel are sliced (S4100). Prepare corn kernels from dried corn, and remove them by hand to avoid loss of nutrition in corn embryo areas. Peel off the husks of detached corn kernels. The corn kernel may be obtained by separating and drying the corn kernels.

Next, the corn kernels that have been melted are called water (S4200). Dried corn is hard, so it is called enough in water to make it easy to gorge. Corn is called cold water for 4 to 6 hours, preferably about 5 hours. The beans washed clean while corn kernels are called are also called water.

The corn kernel, which is called water, is boiled and smoothed and dyed (S4310 to S4350). A steamer, a pressure cooker, an autoclave, etc. may be used to boil the corn kernels, but the present invention is not limited thereto. In this embodiment, a pressure cooker was used. Place corn kernels in two times the volume of corn kernels. At this time, in order to dye corn kernels, natural pigment such as gardenia powder, omija juice, mugwort powder, persimmon juice, and blueberry juice can be added.

Gardenia powder is used to dye corn kernels yellow. Gardenia fruit contains carotenoid pigment crocin, which is used to dye the fabric yellow or to yellow the flower. In addition, gardenia has effects such as fever, ejaculation, hemostasis, and inflammation, and is used as a medicinal herb in one medicine, and has the effect of alleviating symptoms such as inflammatory diseases, hepatitis, jaundice, and hematemesis.

1 to 3 parts by weight, preferably 2 parts by weight, of the germanium powder is added to 100 parts by weight of the corn kernel (S4310). If the content of the germanium powder is more than 3 parts by weight based on 100 parts by weight of the corn kernel, the color may be too dark and the texture may be deteriorated.

Omija juice is used to drip corn kernels in red. The omija juice is prepared by crushing and pressing the raw omija and separating only the liquid portion, and 8 to 12 parts by weight, preferably 10 parts by weight of the omija juice is added to 100 parts by weight of the corn kernel (S4320).

Mugwort powder is used to dye corn kernels in green. The mugwort powder is cleaned by washing the collected mugwort, dried well, and dried mugwort is grinded finely. 8 to 12 parts by weight, preferably 10 parts by weight, of mugwort powder is added to 100 parts by weight of the corn kernel (S4330). When the content of mugwort powder is more than 12 parts by weight based on 100 parts by weight of the corn kernel, the color of the prepared corn bush becomes dark, which is not good. On the other hand, mugwort is good for the prevention of vascular diseases, has immunity enhancement, detoxification effect and so on.

Juice is used to dye corn kernels in orange. There is a lot of vitamin C in persimmon, it is good for the prevention of the cold, and is effective for the relief of cough and relieve. In particular, the tannin contained in the deceleration protects nerve cells and is good for prevention of hypertension, diabetes and stroke.

To make Jujube, it uses raw blue feeling, and crushes and presses the blue sensation and uses only the liquid after filtering. 3 to 7 parts by weight, preferably 5 parts by weight, of the juice is added to 100 parts by weight of the corn kernel (S4340). When the juice is added in an amount of less than 3 parts by weight based on 100 parts by weight of the corn kernel, the color tends to be too weak and when added in an amount exceeding 7 parts by weight, the juicy taste becomes stronger.

Blueberry juice is used to dye corn kernels into violet. Blueberries are rich in anthocyanins, which are effective in protecting the eyesight, preventing presbyopia, cataracts, and dryness of the eye. It also contains a lot of antioxidants to prevent dementia and prevent aging, and is rich in minerals and vitamins.

To prepare blueberry juice, raw blueberries or frozen blueberries can be used. The cleaned blueberries are crushed and squeezed to separate liquids to prepare blueberry juice. 8 to 12 parts by weight of blueberry juice, preferably 10 parts by weight of blueberry are added to 100 parts by weight of the corn kernel (S4350). If the content of the blueberry juice is more than 12 parts by weight based on 100 parts by weight of the corn kernel, the color of the corn bush becomes dark, which is not preferable.

To each corn kernel, add the powder of gardenia powder, omija juice, mugwort powder, persimmon juice, and blueberry juice, and boil with water twice the volume of corn kernel. The boiling time is 10-15 minutes. If the corn kernels are sufficiently luxurious, remove the steaming and unfold. It is boiled in different container according to the color which it is dyed, and it separates and cools down and breathes.

Next, boiled corn kernels are mixed with dyed corn kernels, boiled red beans, corn flour, corn husks, corn husks, and water (S1400). The dyed corn kernel is added with at least two kinds of corn kernels dyed respectively with gardenia powder, omija juice, mugwort powder, persimmon juice, and blueberry juice. With the addition of corn kernels of various colors, it is possible to provide a variety of corn bushes with nutritious ingredients with a beautiful appearance.

The corn flour is melted and the dried corn is grinded. The corn ground is prepared by boiling the corn kernel and grinding it. Corn husk We prepare the water by putting the husks of corn kernels into water and heating them.

Maize grains and boiled red beans, which are dyed in a corn mixture, can control the amount added according to preference. However, when the amount of red bean added is larger than that of corn kernel, the color of the prepared corn bloom becomes dark and the taste of corn may not be improved. Therefore, the amount of red bean added is preferably 30 parts by weight or less based on 100 parts by weight of the corn kernel .

3 to 7 parts by weight of corn powder, 3 to 7 parts by weight of cornstarch, 3 to 7 parts by weight of cornstarch based on 100 parts by weight of total of corn flour, corn husk, corn husk, water boiled corn, dyed corn, The corn husk is mixed with 20 parts by weight of water. Gently shake the corn kernels so they do not break, so that the corn mixture is evenly mixed. By adding corn flour and corn gruel, corn kernels can be crumpled even more.

The present invention utilizes the husks of corn kernels instead of adding sugar to sweeten the corn bran to make a corn bran which is good for the body and can feel the flavor of the corn.

On the other hand, the corn mixture may further include boiled corn kernels without exfoliation. Uncolded corn kernels do not spread corn kernels and can produce a chewy texture. In another embodiment, nuts may be added to the corn mixture. The nuts may include, but are not limited to, walnut crumbs, sliced almonds, sliced peanuts, pistachios, and the like.

In another embodiment of the corn bran production method of the present invention, ginger or garlic ingredients may be added at the stage of making the corn mixture. By adding the fermented oligosaccharide fermented by adding the oligosaccharide to the ginger or garlic to which it has been added, it is possible to provide a corn bran with improved preservability while eliminating the pungent taste of garlic or thinking.

The fermentation oligosaccharide may be added in an amount of 4 to 6 parts by weight, preferably 5 parts by weight, based on 100 parts by weight of the corn kernel. When the fermented oligosaccharide is added in an amount of 6 parts by weight or more, the sweetness and the unique flavor of ginger become strong, which can hurt the taste of corn bran.

Next, salt is added to the corn mixture and heated (S1500). Add the salt to the corn mixture and heat it well. Salt can increase or decrease the amount added according to preference. Heat for 3 to 7 minutes in a weak fire, turn off the heat after heating, and heat for 5 minutes with residual heat.

The finished corn bran is sealed in a retort pack and sterilized and circulated at a temperature of 100 ° C. The colored corn bran can be packaged separately according to the consumer's taste. In this case, consumers can mix corn kernels as they like.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (10)

Peeling the bark of the corn kernel;
Calling the corn kernel that has been stripped;
Boiling the corn kernel;
Preparing a corn mixture by mixing corn flour, corn husk, corn husk and water to the boiled corn kernels; And
And adding the salt to the corn mixture and heating the corn mixture. The method according to claim 1,
In the step of boiling the corn kernel,
A method for producing corn bran, characterized by adding an extract of Omija. 3. The method according to claim 1 or 2,
In the step of making the corn mixture,
Wherein the fermented oligosaccharide is fermented by mixing at least one of ginger powder and garlic powder with an oligosaccharide. 3. The method according to claim 1 or 2,
In the step of steaming the molten corn kernel,
Wherein the corn kernel is dyed by adding one of a gardenia powder, an omelet juice, an mugwort powder, a persimmon juice, and a blueberry juice. 3. The method according to claim 1 or 2,
At least two of the germanium powder, the omelet juice, the mugwort powder, the juice, and the blueberry juice are selected to dye the corn kernels,
A method for producing a corn bran, characterized in that, in the step of making a corn mixture, corn flour, corn grated corn husk and water are added to at least two corn kernels of the corn kernels dyed in different colors . 3. The method according to claim 1 or 2,
In the step of making the corn mixture,
And adding boiled red beans to the corn bran. 3. The method according to claim 1 or 2,
In the step of making the corn mixture,
A method of making a corn bran, characterized in that the corn husk is added without boiling. 3. The method according to claim 1 or 2,
In the step of making the corn mixture,
≪ / RTI > wherein the nuts are further added. 3. The method according to claim 1 or 2,
After heating the corn mixture,
Further comprising the step of sealing the hot corn mixture in a retort pack and disinfecting the hot corn. A corn bran produced using the method of any one of claims 1 to 3.

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