JPH0923831A - Processed corn food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed corn food in which the arrangement of corn grains are kept and whose whole body is eatable by coating a corn of an adequate size with a liaison, boiling the coated corn and subsequently removing the core. SOLUTION: A corn with the core is cut into an adequate size and coated with a liaison such as a liquid of albumen followed by boiling. The boiling brings the liaison to gelatin to obtain a cooked corn. After it is cooled, or preferably frozen so that corn grains are hardly separable, the core is removed. This process obtains a cooked food having a hollow part 2 inside the wall 1 consisting of the arrangements of corn grains and comfortably eatable.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processed corn food for cooking.

[0002]

2. Description of the Related Art As a method for cooking corn (corn), a method of steaming or baking whole corn, or making corn grains separated from a core into a hole shape and a cream shape, and eating the same are generally used. Therefore, as a cooking material for corn, one in which only corn grains are separated from corn is sold in a canned product, etc.Also, it is also proposed to use corn grains as a raw material by molding them with a binder. Only the corn grains were re-formed into a spindle shape or solidified into a spherical shape or a square shape.

[0003]

However, unlike the conventional method in which the corn grains separated from the core are hardened with a binder, the corn grains are retained so as to make the best use of natural materials, and unnecessary. There was a need for a new cooking material and cooking method that can eat everything without a core. Therefore, the object of the present invention is not a burden of biting the corn grain from the core, and not just as a lump of corn grain, but a new cooked food product that makes use of the natural wall-shaped arrangement of corn grains on corn. To provide.

[0004]

The present invention has been made in view of the above problems, and is characterized in that (1) the inner core is removed and the outer cone grains are covered with a tie material. Processed corn food, (2) a processed corn food according to item (1), which is a molded product in which only steam-treated corn grains are arranged in a wall shape in a natural shape, (3) cylindrical, or any After cutting the processed corn food according to item (1) or (2), which has been shredded and processed into a shape, and (4) corn, the outer surface of the corn food is covered with a binder and steamed, and then frozen to form a core. Characterized by removing with a drill (1),
A method for producing the processed corn food according to item (2) or (3) is provided. According to the present invention, the outer peripheral surface is coated with a binder, and the corn grains are adhered to each other by the binder even after the core is removed, so that the original corn grain arrangement state is maintained.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Next, a method for producing a processed corn food according to the present invention will be described. Cut cored corn into any shape and size (cylindrical, bamboo split, etc.). Cover the cut corn with a binder (immerse it in egg white liquid etc.). Steam the corn. The heating at this time also serves to gel the binder and cook it. After cooling, vacuum seal and freeze. Remove the wick. Fix corn and scrape only the core with a metal drill having a diameter that matches the diameter of the core. The shock at this time loosens the particles (even if the binder is used), so it is preferable to add a freezing step before the core removing step. After removing the core, either choose to freeze it as it is or proceed to the step of continuously filling the ingredients.

The corn used in the present invention is a normal corn and is not particularly limited, but may be raw corn or pre-steamed corn. The size and shape of the corn cut are not particularly limited, but it is preferable to cut the corn to a height of 2 to 7 cm. Covering with a tie material is performed, for example, by immersing it in egg white liquid, and the egg white used is not only poultry eggs such as chicken eggs that have been split into egg yolks, but also egg yolks mixed up to about whole eggs. It may be raw egg white in the above state, or may be dried or frozen. Further, other optional components and raw materials may be added as long as the heat-coagulability of egg white is not impaired. In addition to the egg white, examples of the binder include one or a mixture of two or more heat-coagulable substances such as soybean protein, lactalbumin, wheat protein, gelatin and polysaccharides.

The solid content concentration of raw egg white is usually 12 to 13%, but the concentration of the egg white liquid used for dipping can be appropriately determined by using dry egg white powder. Even if the concentration is low, the immersion may be repeated several times, but the number of steps will be increased. In order to obtain a sufficient adhesion concentration only once, the egg white concentration should be as high as possible, usually 3.0% by weight or more, preferably 12.5% by weight or more, more preferably 20% by weight. In the present invention, the thickness of the egg white coating on the corn grain is not particularly limited, but is usually 0.05 to
It is 1 mm, preferably 0.05 to 0.5 mm, more preferably 0.05 to 0.2 mm. In this case, usually, in a processed corn food having a height of 30 mm (diameter of 50 mm), 2 to 10 g, and an average of about 5 g of egg white will be used. The steaming of corn covered with the binder is preferred from the viewpoint of freshness as the heating time is shorter. Normally 70 ° C
With the above, one minute or more is sufficient.

[0008] Next, the following table shows the results of testing the amount of adhered egg white, breakage during core removal, and breakage during thawing when the corn food shown in Fig. 1 was manufactured according to the above steps. In the figure, 1 is the wall of the corn grain coated with the binder,
Reference numeral 2 is a hollow portion with the core removed.

[0009]

[Table 1]

The results in the above table show the relationship between the amount of adhered egg white and the yield. From this result, the effect of egg white is 1.0
It appears that the amount is more than 3.0% by weight, and it is preferable that the amount is more than 3.0% by weight.

In the present invention, since the inside of the wall of the corn grains in which the corn grains are arranged is hollow, various fillings such as meat, paste, cream and the like can be put in this portion to cook a new food.

[0012]

EFFECTS OF THE INVENTION The processed corn food product obtained by the present invention has an unnecessary core removed, and the corn grain has good shape-retaining property even without the core, and the corn grain on the outer periphery is a binder. Since the binder is generally transparent, it does not impair the original bright yellow color of corn and has the same desirable appearance as cored corn. Furthermore, since various foods can be put in the part where the core is taken out, it is possible to enjoy the taste and texture of the corn grain and the contents at the same time as an edible container material that has no part to be thrown away when eating.

[0013]

EXAMPLES Next, the present invention will be described in more detail based on examples. In the examples,% indicates the composition unless otherwise specified.
Indicates% by weight. Example 1 A corn food product as shown in FIG. 1 was produced. A normal egg white liquor (concentration: 12.5% by weight) was used as a tie material, and the immersion in the egg white liquor was performed once or twice. Immediately after the immersion in the egg white, it was heated at 100 ° C. for 5 minutes. Note that the second immersion type was left to cool after the first heating was completed, and then subjected to the same immersion and heat treatment as in the first heating. This was tested for fragility of the cone array during and after processing. The results are shown in Table 2 together with the control product. From the results in the table below, it is clear that the yield of the egg white product is clearly better than that of the control, and that the number of immersions in the egg white liquid is preferably 2 or more times rather than 1 time.

[0014]

[Table 2]

Using the twice-soaked corn food obtained above, the following cooking was performed. The corn food was used as an edible container material, and the potato paste prepared according to the composition shown in Table 3 below was packed and then frozen. It was reheated in a microwave oven at the time of eating.

[0016]

[Table 3]

The obtained food has a corn-like appearance and can be eaten as it is. The interaction between the taste and texture of corn and the taste of potato paste makes it very desirable in appearance and taste. there were.

[Brief description of drawings]

FIG. 1 is a perspective view of one embodiment of a processed corn food according to the present invention.

[Explanation of symbols]

 1 Corn grain wall 2 Cavity

Claims (4)

[Claims] 1. A processed corn food, characterized in that the inner core is removed and the outer corn grains are covered with a tie material. 2. The processed corn food according to claim 1, which is a molded product in which only the steam-treated corn grains are arranged in a wall shape in a natural shape. 3. The processed corn food according to claim 1, which is shredded and processed into a cylindrical shape or an arbitrary shape. 4. The processed corn food according to claim 1, 2 or 3, wherein after cutting the corn, the outer surface of the corn is covered with a binder and steamed, and then frozen and the core is removed with a drill. Production method.