CA2344598A1 - Vacuously cooked corn and vacuous cooking method of corn - Google Patents
Vacuously cooked corn and vacuous cooking method of corn Download PDFInfo
- Publication number
- CA2344598A1 CA2344598A1 CA002344598A CA2344598A CA2344598A1 CA 2344598 A1 CA2344598 A1 CA 2344598A1 CA 002344598 A CA002344598 A CA 002344598A CA 2344598 A CA2344598 A CA 2344598A CA 2344598 A1 CA2344598 A1 CA 2344598A1
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- Prior art keywords
- corn
- vacuous
- vacuously
- cooking
- degree centigrade
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Abstract
Foodstuffs without defect in retort-pouch foodstuffs, especially vacuously cooked corn and vacuous cooking method of corn. Corn being adhered totally seasoning solution or water, vacuously sealed, and processed.
Description
S P E C I F I C A T I O N
VACUOUSLY COOKED CORN AND VACUOUS COOKING METHOD
OF CORN
BACKGROUND OF THE INVENTION
This invention relates to vacuously cooked corn and vacuous cooking method of corn.
Conventionally we have so-called retort-pouched foodstuffs in the area of vacuously packed foodstuffs. Retort-pouched foodstuffs are regulated by JAS standard for its application items, quality standard, designation basis, and method of sterilization by heat under pressure in airtight packing is indicated.
Cooking and production process of conventional vacuously packed foodstuffs supplied at normal temperature, such as corn provided as retort-pouched foodstuffs, comprises processing flows of boiling, steaming, then being vacuumed in film packing, being heated at high temperature (usually at more than 120 degree centigrade) for sterilization.
However, the following defects are observed in corn provided by above-mentioned processing.
(1) fauality feature Because of storing and distribution at normal temperature, starch aging into alpha-decay causes deterioration in quality feature and taste.(aging is accelerated most under temperature between 2 and 3 degree centigrade).
VACUOUSLY COOKED CORN AND VACUOUS COOKING METHOD
OF CORN
BACKGROUND OF THE INVENTION
This invention relates to vacuously cooked corn and vacuous cooking method of corn.
Conventionally we have so-called retort-pouched foodstuffs in the area of vacuously packed foodstuffs. Retort-pouched foodstuffs are regulated by JAS standard for its application items, quality standard, designation basis, and method of sterilization by heat under pressure in airtight packing is indicated.
Cooking and production process of conventional vacuously packed foodstuffs supplied at normal temperature, such as corn provided as retort-pouched foodstuffs, comprises processing flows of boiling, steaming, then being vacuumed in film packing, being heated at high temperature (usually at more than 120 degree centigrade) for sterilization.
However, the following defects are observed in corn provided by above-mentioned processing.
(1) fauality feature Because of storing and distribution at normal temperature, starch aging into alpha-decay causes deterioration in quality feature and taste.(aging is accelerated most under temperature between 2 and 3 degree centigrade).
(2) Taste and flavor Because of heat treatment (blunting) on peeled corn through boiled water or hot steam, good taste and flavor is apt to be washed into water and to be deteriorated.
(3) Nutrient Because of heat treatment (blunting) through boiled water or hot steam, water-soluble nutrient is apt to be wasted. Because of retort treatment (hot temperature and high pressure), Vitamin B1 is apt to be destroyed.
It is, therefore, an object of the invention to provide foodstuffs of processed corn without above-mentioned defects, especially to provide vacuously cooked corn and vacuous cooking method of corn without defects.
In order to accomplish the object, the present invention resides in that the corns are totally adhered with seasoning solution or water, then sealed vacuously, and processing by heating afterwards.
Furthermore, in order to accomplish the object, the present invention resides in that the method of vacuous cooking corn comprises adhering corn totally with seasoning solution or water, then sealing vacuously, and processing by heating afterwards.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
Then, the invention will be now described with reference to the preferred embodiments of processing of vacuously cooking corn.
In order to make the description more simplified, the description are based upon mostly whole corn, while usually it is classified (1) whole corn, (2) cut corn.
Preparation process of vacuous cooking is now described as follows.
(1) Selection of raw materials:
In the case of whole corn, in order to prepare material equal quality, selection is made from the point of good maturity, freshness, and deformation, row in line. It is almost similar standard in the case of cut corn.
(2) Peeling:
(3) Washing:
Downy hair, or other filth is washed away.
It is, therefore, an object of the invention to provide foodstuffs of processed corn without above-mentioned defects, especially to provide vacuously cooked corn and vacuous cooking method of corn without defects.
In order to accomplish the object, the present invention resides in that the corns are totally adhered with seasoning solution or water, then sealed vacuously, and processing by heating afterwards.
Furthermore, in order to accomplish the object, the present invention resides in that the method of vacuous cooking corn comprises adhering corn totally with seasoning solution or water, then sealing vacuously, and processing by heating afterwards.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
Then, the invention will be now described with reference to the preferred embodiments of processing of vacuously cooking corn.
In order to make the description more simplified, the description are based upon mostly whole corn, while usually it is classified (1) whole corn, (2) cut corn.
Preparation process of vacuous cooking is now described as follows.
(1) Selection of raw materials:
In the case of whole corn, in order to prepare material equal quality, selection is made from the point of good maturity, freshness, and deformation, row in line. It is almost similar standard in the case of cut corn.
(2) Peeling:
(3) Washing:
Downy hair, or other filth is washed away.
(4) Trimming:
Corn remained to the core is less than 1 cm after cutting work. In the case of cut corn, cut surface is be in fair level, for example, food cutter shall be used so that edible part makes 4 cm length equal.
Corn remained to the core is less than 1 cm after cutting work. In the case of cut corn, cut surface is be in fair level, for example, food cutter shall be used so that edible part makes 4 cm length equal.
(5) Rough selection:
Ol Remove thoroughly remained rind and downy hair.
2~ Remove those with distortion, bending, uneven grain size, irregular line up.
3~ Remove those with grain missed, discolored, freak.
~ Cut down at right angle distorted top with length of more than 2 cm.
~5 Remove those abnormal with less-matured or excessive matured grain.
~ Remove those with more than 3 percents damaged grain.
In the case of cut corn, disregard above U and ~6~, because of nothing to do with the cut corn.
After above preparation process, following process is be carried out.
Ol Remove thoroughly remained rind and downy hair.
2~ Remove those with distortion, bending, uneven grain size, irregular line up.
3~ Remove those with grain missed, discolored, freak.
~ Cut down at right angle distorted top with length of more than 2 cm.
~5 Remove those abnormal with less-matured or excessive matured grain.
~ Remove those with more than 3 percents damaged grain.
In the case of cut corn, disregard above U and ~6~, because of nothing to do with the cut corn.
After above preparation process, following process is be carried out.
(6) Adhering of solution:
After above preparation process, adhering process on corn is carried out, such as being dipped in solution. The process shall be necessary for the purpose of seasoning to corn, generally to make sweetness conspicous, dip in salt solution. When sweetening is not necessary, solution may be just water. Though range of salt density and its sweetening effect might be recognized, as general guidance, dipping in saturated salt water for one or two minutes is considered practical.
Furthermore, solution adhered to corn in these process works as heat conductive agent during corn heating process after vacuous sealing process.
After above preparation process, adhering process on corn is carried out, such as being dipped in solution. The process shall be necessary for the purpose of seasoning to corn, generally to make sweetness conspicous, dip in salt solution. When sweetening is not necessary, solution may be just water. Though range of salt density and its sweetening effect might be recognized, as general guidance, dipping in saturated salt water for one or two minutes is considered practical.
Furthermore, solution adhered to corn in these process works as heat conductive agent during corn heating process after vacuous sealing process.
(7) Packing:
Packing material is chosen from viewpoints of its proof against heating temperature, cooling temperature, air-tightness, water-tightness, and strength. Namely packing material is enough proof against heating at 100 degree centigrade for 60 minutes, cooling at minus 30 degree centigrade, and also enough proof against vacuous sealing condition for air-tightness through after-mentioned production process in sealed packing, and also enough physical strength for handling through delivery and transportation. One of the raw materials found suitable as packing material is those with trade name of "Dia-milon M" supplied by Mitsubishi Resin Company.
The packing material is of the multi-layer film with 80 micro millimeter thickness made of either nylon, polyester, polyethylene.
In the case of whole corn, packing is made entirely with stem.
Packing material is chosen from viewpoints of its proof against heating temperature, cooling temperature, air-tightness, water-tightness, and strength. Namely packing material is enough proof against heating at 100 degree centigrade for 60 minutes, cooling at minus 30 degree centigrade, and also enough proof against vacuous sealing condition for air-tightness through after-mentioned production process in sealed packing, and also enough physical strength for handling through delivery and transportation. One of the raw materials found suitable as packing material is those with trade name of "Dia-milon M" supplied by Mitsubishi Resin Company.
The packing material is of the multi-layer film with 80 micro millimeter thickness made of either nylon, polyester, polyethylene.
In the case of whole corn, packing is made entirely with stem.
(8) Vacuous sealing:
Vacuous sealing is carried out by evacuating air in packing and sealing. This process is substantially important in this invention, where thorough evacuation of air shall be made for sufficient heat delivery to corn from outside and then sealing is made (for example, air evacuation into vacuum condition for more than 90%, preferably about 97%) and sealing is made in order to vacuous condition in packing is be duly maintained. Insufficient air evacuation causes residual air to obstruct heat conductivity and to prevent heating corn fully in heating process described later.
Vacuous sealing is carried out by evacuating air in packing and sealing. This process is substantially important in this invention, where thorough evacuation of air shall be made for sufficient heat delivery to corn from outside and then sealing is made (for example, air evacuation into vacuum condition for more than 90%, preferably about 97%) and sealing is made in order to vacuous condition in packing is be duly maintained. Insufficient air evacuation causes residual air to obstruct heat conductivity and to prevent heating corn fully in heating process described later.
(9) Heating:
Heating process is carried out for cooking corn by heating and also in order to penetrate solution with contained seasoning, for example, salt and water in saltwater solution into cor n grain.
Heating temperature and processing period is very dominant for finish of product (sweetness, grain hardness, eating touch, color fading into brown, number of residual bacteria etc.). The invention recommends temperature of steam or boiling water of between 90 degree and 100 degree centigrade for the heating period between 25 and 40 minutes, preferably about 30 minutes.
Too low heating temperature, or not enough heating period results in insufficient cooking corn, insufficient heat delivery from heat source outside (steam or boiled water) to corn, further results in insufficient penetration of salt solution causing want of sweetness, too hard grain, inferrior eating touch, increased number of residual bacteria.
On the other hands, too hot heat temperature, excessive heating period results in grain too soft, color fading into brown (temperature higher than 100 degree centigrade changes sugar ingredient brown), also resulting smelling out from non-edible stem part).
Heating process is carried out for cooking corn by heating and also in order to penetrate solution with contained seasoning, for example, salt and water in saltwater solution into cor n grain.
Heating temperature and processing period is very dominant for finish of product (sweetness, grain hardness, eating touch, color fading into brown, number of residual bacteria etc.). The invention recommends temperature of steam or boiling water of between 90 degree and 100 degree centigrade for the heating period between 25 and 40 minutes, preferably about 30 minutes.
Too low heating temperature, or not enough heating period results in insufficient cooking corn, insufficient heat delivery from heat source outside (steam or boiled water) to corn, further results in insufficient penetration of salt solution causing want of sweetness, too hard grain, inferrior eating touch, increased number of residual bacteria.
On the other hands, too hot heat temperature, excessive heating period results in grain too soft, color fading into brown (temperature higher than 100 degree centigrade changes sugar ingredient brown), also resulting smelling out from non-edible stem part).
(10) Rapid cooling Rapid cooling is carried out to avoid increasing of number of bacteria which would occur when slow cooling carried out.
It is recommended that temperature of corn core should be cooled down into lower than 10 degree centigrade within 90 minutes, this invention indicates cooling process after heating process by dipping in cooled water (temperature below than 13 degree centigrade) so that temperature of corn core is cooled down lower than 13 degree centigrade.
It is recommended that temperature of corn core should be cooled down into lower than 10 degree centigrade within 90 minutes, this invention indicates cooling process after heating process by dipping in cooled water (temperature below than 13 degree centigrade) so that temperature of corn core is cooled down lower than 13 degree centigrade.
(11) Rapid refrigerating:
Rapid refrigerating is carried out so that temperature of corn core is refrigerated to lower than minus 18 degree centigrade.
Rapid refrigerating is carried out so that temperature of corn core is refrigerated to lower than minus 18 degree centigrade.
(12) Storing:
Corn Rapidly cooled and refrigerated through said process is stored at temperature lower than 18 degree centigrade so that they can be delivered through transportation condition on necessary occasion.
(The other preferred embodiment) The description above referred to the case of solution adhered to corn is be of salt water or just water, however other seasoning ingredient can be adopted. For example, solution might be water containing other kinds of dressing.
In this case, the processing method, in principle, may be of those similar to the description above.
The invention described here above has an effect conspicuous compared to the conventional retort pouch foodstuffs, as described below.
(1) Taste and flavor contained in the corn remain as they are, because heating and cooking process are carried out in sealed packing. These effects are more conspicuous for foodstuffs of highly f>
freshness.
(2) Soluble ingredients of nutrient contained in foodstuffs are kept and remained because heating and cooking process is carried out in vacuously sealed condition.
(3) By means of storing and delivery made at refrigerated condition, starch aging into alpha-decay can be avoided, and they can be eaten by re-heating to normal condition just before eating with good quality sensibility and taste same as those of soon after heating and cooking process.
Corn Rapidly cooled and refrigerated through said process is stored at temperature lower than 18 degree centigrade so that they can be delivered through transportation condition on necessary occasion.
(The other preferred embodiment) The description above referred to the case of solution adhered to corn is be of salt water or just water, however other seasoning ingredient can be adopted. For example, solution might be water containing other kinds of dressing.
In this case, the processing method, in principle, may be of those similar to the description above.
The invention described here above has an effect conspicuous compared to the conventional retort pouch foodstuffs, as described below.
(1) Taste and flavor contained in the corn remain as they are, because heating and cooking process are carried out in sealed packing. These effects are more conspicuous for foodstuffs of highly f>
freshness.
(2) Soluble ingredients of nutrient contained in foodstuffs are kept and remained because heating and cooking process is carried out in vacuously sealed condition.
(3) By means of storing and delivery made at refrigerated condition, starch aging into alpha-decay can be avoided, and they can be eaten by re-heating to normal condition just before eating with good quality sensibility and taste same as those of soon after heating and cooking process.
Claims (14)
1. Vacuously sealed corn which comprising corn totally adhered with seasoning solution or water and heat-treated afterwards.
2. Vacuously sealed corn claimed in claim 1, in which said seasoning solution is salt water.
3. Vacuously sealed corn claimed in claim 2, in which said salt water contains salt more than about 1 percent in weight.
4. Vacuously sealed corn claimed in claim 1, in which said vacuous seal is made by packing corn and then evacuating almost all air in packing seal.
5. Vacuously sealed corn claimed in claim 4, in which said packing materials is endurable to heating at 100 degree centigrade for 60 minutes, to cooling down at minus 30 degree centigrade for the same period, and having enough airtightness and strength for handling.
6. Vacuously sealed corn claimed in claim 1, in which said heat treatment is made by temperature at between 90 and 100 degree centigrade for the period between 25 and 40 minutes.
7. Vacuously sealed corn claimed in claim 1, in which the corn is rapidly cooled down after said heat treatment, then rapidly refrigerated, and then stored.
8. Method of vacuous cooking corn, which comprises cooking adhering total corn with seasoning solution or water, sealing vacuously, and thereafter processing by heating.
9. Method of vacuous cooking corn claimed in claim 8, in which said seasoning solution is salt water.
10. Method of vacuous cooking corn claimed in claim 9, in which said salt water contains salt more than about 1 percent in weight.
11. Method of vacuous cooking corn claimed in claim 8, in which said vacuous seal is made by packing corn and then evacuating almost all air in packing seal.
12. Method of vacuous cooking corn claimed in claim 11, in which said packing materials is endurable to heating at 100 degree centigrade for 60 minutes, to cooling down at minus 30 degree centigrade for the same period, and having enough airtightness and strength for handling.
13. Method of vacuous cooking corn claimed in claim 8, in which said heat treatment is made by temperature at between 90 and 100 degree centigrade for the period between 25 and 40 minutes.
14. Method of vacuous cooking corn claimed in claim 8, in which the corn is rapidly cooled down after said heat treatment, then rapidly refrigerated, and then stored.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000117587A JP2001299202A (en) | 2000-04-19 | 2000-04-19 | Corn cooked in vacuum and method for cooking corn in vacuum |
| JP117587/2000 | 2000-04-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2344598A1 true CA2344598A1 (en) | 2001-10-19 |
Family
ID=18628883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002344598A Abandoned CA2344598A1 (en) | 2000-04-19 | 2001-04-19 | Vacuously cooked corn and vacuous cooking method of corn |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2001299202A (en) |
| CN (1) | CN1318319A (en) |
| AU (1) | AU6967300A (en) |
| CA (1) | CA2344598A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2221563B2 (en) * | 2003-05-08 | 2006-01-01 | Agroinnova, S.L. | PROCEDURE FOR PREPARATION AND PACKAGING OF A FRESH FOOD PRODUCT FOR CONSERVATION AND AFTER STEAM COOKING, AND CORRESPONDING PACKAGING. |
| CN103053674A (en) * | 2012-12-27 | 2013-04-24 | 曹进元 | Complete original-flavor tomatoes packed by vacuum plastic package and production method thereof |
| CN105076950A (en) * | 2014-05-08 | 2015-11-25 | 夏文广 | Latest technology for making rice from milky ripe sweet sticky corn |
| KR101826002B1 (en) | 2016-03-04 | 2018-02-06 | 김철순 | Method for processing ear |
| CN114668042A (en) * | 2022-04-18 | 2022-06-28 | 新疆农业科学院综合试验场 | Processing method of quick-frozen ice-stored fresh-eating corn |
-
2000
- 2000-04-19 JP JP2000117587A patent/JP2001299202A/en active Pending
- 2000-11-02 AU AU69673/00A patent/AU6967300A/en not_active Abandoned
- 2000-11-20 CN CN00133931A patent/CN1318319A/en active Pending
-
2001
- 2001-04-19 CA CA002344598A patent/CA2344598A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| CN1318319A (en) | 2001-10-24 |
| AU6967300A (en) | 2001-10-25 |
| JP2001299202A (en) | 2001-10-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Dead |