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.COPYRIGHT KIPO 2016본 발명은 옥수수 범벅의 제조 방법 및 옥수수 범벅에 관한 것이다. 본 발명에 따른 옥수수 범벅은 탈피된 옥수수 낟알을 불리고 삶아, 옥수수 가루, 옥수수 갈은 것, 옥수수 껍질 우린 물을 혼합하여 옥수수 혼합물을 만들고, 소금을 첨가하고 가열하여 제조한다. 여기서, 옥수수 혼합물에는 생강과 마늘에 올리고당을 넣고 발효시킨 발효 올리고당이 첨가되며, 생강 및 마늘 성분에 의해 보존성이 향상된 옥수수 범벅을 제조할 수 있다. 또한, 옥수수 낟알을 치자 분말, 오미자 즙, 쑥 분말, 감 즙, 블루베리 즙 등으로 염색하여 첨가함으로써, 보기에도 좋고 영양 성분도 향상된 옥수수 범벅을 제공할 수 있다. 본 발명에 따른 옥수수 범벅은 옥수수 껍질로 단맛을 내고, 천연 재료로 옥수수 낟알을 염색함으로써, 보기에도 좋고 영양가도 많다. 또한, 생강 및 마늘 성분을 함유하여 보존성이 향상된다.
