JPS6247507B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel method for producing yellow cornflakes. Traditional cornflakes are made from corn and salt.
After soaking in seasoning liquid such as sugar and malt extract, steaming,
It is usually manufactured through a process of pressing and roasting. In the above-mentioned roasting process, the caramelized components produced by dextrinization of corn starch during steaming together with the caramelized components such as sugar and malt used as seasonings are caramelized by the high heat during roasting. It develops the brown color and flavor characteristic of corn flakes. Such flavor is said to be caused by the above-mentioned caramelization, but caramelization also causes browning and coloring, and the two were thought to be inseparable. The present inventors conducted research to obtain corn flakes with the bright appearance of corn itself without browning while retaining excellent flavor and texture. It has been discovered that the desired food can be obtained by excluding caramelizing components such as sugar and malt extract and further shortening the steaming time. The product obtained according to the present invention is a new type of corn flakes not previously found on the market, and for convenience it is referred to herein as "yellow corn flakes". Therefore, in the present invention, raw material corn to which no caramelizing ingredients are added is steamed for at most 50 minutes at a pressure of 1.8 to 4.0 kg/cm ² in the presence of 2 to 20% by weight of moisture, and then this material is steamed for at most 50 minutes. Product temperature 30
This is a method for producing yellow cornflakes in which the corn flakes are pressed to a thickness of 0.5 to 1.5 mm at ~40°C and then roasted at a temperature of 250 to 350°C for 20 to 150 seconds. The raw material corn used in the present invention refers to ordinary edible corn, and can be used in the form of raw corn or coarsely crushed corn with a particle size of about 4 mm. Prior to further processing, seasonings such as common salt and emulsifiers may be added to this raw material in advance if they are non-caramelized ingredients.
In the case of salt, when added in an amount of 0.1 to 3% by weight based on the raw materials, the texture of the product becomes preferable.
In the case of emulsifiers, adding 0.1 to 1.5% of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc. to the raw material can prevent the raw materials from adhering to each other during the next steaming treatment, and also facilitates the pressing operation. Next, steaming is performed with 2 to 20% water added to the raw materials. The amount of water added will vary depending on the steaming conditions, but if it is greater than the above range, the raw material may adhere to the roll during the subsequent pressing operation, or the texture of the product may become hard. Furthermore, if the amount of water added is less than the above range, the raw material may not be properly fed to the roll during pressing, or the raw material may be crushed during pressing. Any device can be used for steaming; for example, a rotary steamer is used. Conditions are pressure 1.8~4.0Kg/
cm ² for 5-50 minutes. In this case, if the moist heat time is too long, the raw material will turn brown during steaming, which is undesirable, while if the time is too short, the gelatinization of the raw material will be insufficient. The raw material steamed under the above conditions has a moisture content of 23 to 27%, but it is more preferable to adjust the moisture content to 24 to 26%. The raw material after the steaming treatment is pressed at a temperature of 30 to 40°C. The pressing is performed using a pair of rolls so that the thickness of the raw material after pressing is 0.5 to 1.5 mm, preferably 0.7 to 1 mm. If the thickness after pressing is outside the above range, the raw material will not expand during roasting, resulting in poor texture. The flattened corn after pressing is then roasted. Flat corn may be roasted as is, but a preferable texture can be obtained by drying it to a moisture content of 8 to 12%. Further, this drying operation may be performed before the pressing operation. Roasting is performed at a temperature of 250-350°C for 20-150 seconds. The flat corn thus obtained can be coated with taste substances such as sugar, salt, seasonings, nutritional substances such as vitamins, flavors, etc. to further adjust the taste itself. The flattened corn produced by the method of the present invention has a very good texture due to the swelling of the corn tissue during roasting, and the flavor retains the flavor of the corn itself, and has a bright yellow color. Example 1 250 kg of yellow dent corn coarsely crushed to a particle size of 4.0 to 5.6 mm, 4.5 kg of salt, glycerin fatty acid ester, and 10 g of water were placed in a rotary steamer, and the pressure was 1.9 kg/
Steaming was carried out for 50 minutes at a cm ² and a temperature of 130°C. The moisture content at the end of steaming is 24%. Next, this material was allowed to cool to a temperature of 37° C., and then pressed to a thickness of 0.8 mm using a flaking roll. The obtained flat corn was supplied to a rotating drum toaster and roasted at a temperature of 300°C for 60 seconds to obtain yellow corn flakes. Example 2 250 kg of harvested, unground granular yellow dent corn and 50 kg of water were fed into a rotary steamer and steamed for 10 minutes at a pressure of 3.0 kg/cm ² and a temperature of 141°C. The moisture content after completion of steaming was 27%.
This material was allowed to cool and was pressed in the same manner as in Example 1 to obtain flat corn having a thickness of 1.2 mm. This product is fed to a band dryer and dried at a temperature of 90°C until the moisture content becomes 8 to 10%. Next, it was roasted for 30 seconds at a temperature of 300°C using the roaster of Example 1 to obtain yellow cornflakes. Comparative Example 1 Corn flakes were obtained in the same manner as in Example 1 except that the steaming time was changed to 60 minutes. Comparative Example 2 Cornflakes were obtained in the same manner as in Example 1 except that the steaming time was changed to 90 minutes. Comparative Example 3 In Example 1, 10% more sugar was added to the raw materials before steaming.
Corn flakes were obtained in the same manner as in Example 1 except that 10 kg of malt extract and 10 kg of malt extract were added. [Evaluation] The surface colors (brightness, redness, and yellowness) of the corn flakes obtained in Examples 1 and 2 and Comparative Examples 1 to 3 were measured. Measurements were carried out in Examples 1 and 2.
For each of the cornflakes obtained in Comparative Examples 1 to 3, 10 samples were tested and the average value was taken. The measurement results are shown in Table 1 below. Table 1 also shows the measurement results of the surface color of raw corn (yellow dent corn) itself, which has not been subjected to flaking treatment, as a "reference".

[Table] In Table 1, the L value represents lightness, and the larger the value, the brighter the color. The a value represents the intensity of red color, and the larger the value, the more reddish the color is. The b value represents the intensity of yellow color, and the larger the value, the stronger the yellow color. From the results in Table 1, it can be seen that in Examples 1 and ² of the present invention, in which the raw material corn to which no caramelizing ingredients were added was steamed for 50 minutes or less under a pressure of 1.8 to 4.0 Kg/cm2, The red coloring of the corn flakes ( It can be seen that yellow cornflakes with bright yellow color and high brightness can be obtained in which browning) is suppressed to an extremely low level.
Moreover, it can be seen that the corn flakes obtained in Examples 1 and 2 of the present invention are almost comparable in color to yellow dent corn, which is the raw material before flaking treatment.

Claims (1)

[Claims] 1 Raw corn without any caramelizing ingredients added to it at a pressure of 1.8 to 4.0 Kg/cm ² with the addition of 2 to 20% moisture to at most 50
The corn thus treated is boiled at a temperature of 30-40°C to a thickness of 0.5-1.5 minutes.
mm, and then heat it at a temperature of 250 to 350℃ for 20 minutes.
A method for producing yellow corn flakes, characterized by roasting for ~150 seconds.