JP2001299202A - Corn cooked in vacuum and method for cooking corn in vacuum - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food eliminating a defect of retort pouch food, especially a corn cooked in a vacuum and to provide a method for cooking corn. SOLUTION: The corn is stuck with a seasoning solution or water, then sealed in a vacuum and then heat-treated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to vacuum cooking corn and a method for vacuum cooking corn.

[0002]

2. Description of the Related Art Conventional vacuum packaged foods include so-called retort pouch foods. Retort Pouch Food JAS
Standards specify the applicable items, quality standards, labeling standards, and the like. As a sterilization method, pressurized heat sterilization in a state of being sealed in an airtight container is used.

[0003]

A conventional vacuum-packed food product at normal temperature, for example, among retort pouch food products,
If corn is used as food, the corn is cooked by boiling, steaming or steaming,
After that, put the film in a vacuum and heat it up for sterilization
(Usually 120 ° C. or higher). However, the corn thus processed has the following disadvantages. (1) Texture For preservation and distribution at room temperature, pregelatinized starch causes the aging of glue, deteriorating the texture and taste. (2 to 3 °)
C ages the most). (2) Taste and fragrance Because the peeled one is cooked with hot water or steam (blanching treatment), the umami and fragrance dissolve in water and the taste drops. (3) Nutrients Water-soluble nutrients flow out due to cooking (branching) with hot water or steam. Vitamin B1 is destroyed due to retort treatment (high temperature and high pressure).

[0004] It is therefore an object of the present invention to provide a food product in which the disadvantages of corn processed as described above are eliminated, in particular vacuum cooking corn and a method for cooking corn.

[0005]

In order to achieve the above-mentioned object, the present invention provides a vacuum chamber characterized in that the whole cone is vacuum-sealed with a seasoning liquid or water adhered thereto, and then heat-treated. Cooking corn is adopted.

Further, the present invention employs a method of vacuum-cleaning corn, which is characterized in that a flavoring liquid or water is adhered to the whole corn, which is then vacuum-sealed, and then heat-treated.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, a vacuum cooking process for corn according to an embodiment of the present invention will be described. There are two types of corn that are subject to vacuum cooking of corn: (1) hole corn and (2) cut corn. For simplicity of explanation, mainly the corn will be described. I do.

[0008] The following steps are provided as preparation steps for vacuum cooking. (1) Raw material selection: In the case of whole corn, in order to make the raw material quality uniform, the ripeness and freshness are good,
Those that have no deformation and no disorder in the grain row are sorted out. The same applies to cut corn. (2) Peeling: (3) Washing with water: Wash off silk and other dirt. (4) Trimming: Cut so that the remaining shaft portion is less than 1 cm. In addition, in the case of a cut cone, it cuts so that an edible part may become 4 cm per piece using a food cutter, for example, so that a cut surface may not be disturbed. (5) Sorting: Completely remove the remaining outer skin and silk. Significant twisting, curving, irregular grain formation, and irregular grain row irregularities are eliminated. Eliminates defective grains, discolored grains, and hybrids. If the tip has a twisted portion of 2 cm or more, cut it at a right angle. Immature and remarkably overheated are removed. Those having 3% or more of damaged grains are removed. In the case of a cut cone, the above-mentioned items 4 and 6 are irrelevant and are not considered.

After the above-described preparation steps are completed, the following steps are continuously performed. (6) Liquid adhesion: After the above-described preparation step, the cone is subjected to liquid adhesion, for example, liquid immersion. This step is immersed in saline to add flavor to the corn and generally to increase sweetness. If sweetness is not taken into account, simple water may be used. Although it is necessary to clarify the correlation between the range of the salt concentration and the sugar content, it is preferable to immerse in a saturated saline solution for 1 to 2 minutes.

Further, in the heating step after the vacuum sealing step described later,
It acts as a heat transfer medium for transferring the externally heated temperature to the vacuum-sealed cone.

(7) Bagging: Packaging materials used for bagging include heat-resistant temperature, cold-resistant temperature, air permeability (airtightness, watertightness),
It is necessary to select in consideration of strength. That is, the packaging material has a heat-resistant temperature and a cold-resistant temperature that can withstand heating at 100 ° C. for 60 minutes and cooling at −30 ° C., and also has non-ventilated air that can maintain the sealing property in the vacuum sealing step described later. Those which have the property and the strength which can withstand the handling in the distribution process are selected. As a packaging material suitable for this condition, it has been found that a trade name “Diamilon M” manufactured by Mitsubishi Plastics Corporation is suitable. This wrapping material is a multilayer film of nylon, polyester, and polyethylene having a thickness of 80 μm. In the case of a hole cone, corn is packed in a bag from the shaft.

(8) Vacuum sealing: The air in the packaging material is evacuated and sealed. This step is an important step in the present invention, so that heat from the outside can be transferred well to the cone.
A vacuum is applied so that the air inside the packaging material is almost completely evacuated, and then the mouth is closed to maintain the internal vacuum. If the air is not sufficiently degassed, the remaining air may hinder the transfer of heat, and the cone may not be sufficiently heated in the heating step described below.

(9) Heating: In this heating step, the corn is cooked, and a liquid and a flavoring material contained therein, such as a water body and salt, are added to the corn grains which are packaged and vacuum-sealed. Let penetrate. In this heating step, the heating temperature and time have a great effect on the finish (sugar content, hardness of grains, texture, dryness, quantity of residual bacteria, etc.). In the present invention, heating with steam or hot water at 90 to 100 ° C. for 25 to 40 minutes, preferably about 30 minutes.

If the heating temperature is low or the heating time is short, the corn is not sufficiently cooked, and insufficient heat transfer from an external heat source (steam or hot water) or insufficient penetration of saline into the corn grains occurs. As a result, the sugar content (sweetness) is insufficient, the grains are too hard, the texture is not good, and the number of residual bacteria is large. On the other hand, if the heating temperature is high,
If the heating time is too long, the grains are too soft or brown (if the temperature exceeds 100 ° C., the sugar discolors and turns brown), and the odor of the axis of the inedible portion comes out.

(10) Rapid cooling: Rapid cooling is performed to suppress an increase in the number of bacteria that occurs in the case of slow cooling. Reduce the core temperature of the corn (core temperature) to 10 within 90 minutes.
In the present invention, after the heat treatment, the core is immersed in cold water (13 ° C. or less) and cooled so that the core temperature becomes 13 ° C. or less.

(11) Rapid freezing: Rapid freezing has a core temperature of-
Freeze quickly to below 18 ° C.

(12) Storage: The thus rapidly cooled and rapidly frozen corn is stored at -18 ° C. or lower, and placed in a distribution process when necessary.

(Other Embodiments) In the above description, the liquid used for liquid adhesion is described as saline or water. However, other flavors may be applied to the corn. For example, water containing various dressings can be used. In this case, other steps are basically almost the same as the above-described steps.

[0019]

The present invention described above has the following effects as compared with conventional retort pouch foods. (1) Since the food is cooked in a packaging material in a vacuum state, umami and aroma are trapped as they are and do not escape. In particular, the higher the freshness, the more features will appear. (2) To be cooked in a vacuum packaging material,
No water-soluble nutrients are released. (3) By preserving and distributing in a frozen state, the pregelatinized starch does not cause aging of the glue, and can be eaten with the texture and taste after heating and cooking by reheating.

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[Procedure amendment]

[Submission Date] May 11, 2000 (2000.5.1)
1)

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction contents]

(8) Vacuum sealing: The air in the packaging material is evacuated and sealed. This step is an important step in the present invention, so that heat from the outside can be transferred well to the cone.
A vacuum is applied so that the air inside the packaging material is almost completely degassed (for example, a degree of vacuum of 90% or more, preferably about 97%)
The mouth is then closed to maintain the vacuum inside. If the air is not sufficiently degassed, the remaining air may hinder the transfer of heat, and the cone may not be sufficiently heated in the heating step described below.

Claims (14)

[Claims] 1. Vacuum cooking corn, characterized in that the whole cone is vacuum-sealed with a seasoning liquid or water adhered thereto and then heat-treated. 2. A vacuum cooking corn according to claim 1, wherein said seasoning liquid is a saline solution. 3. The vacuum cooked corn according to claim 2, wherein said salt solution is a salt solution containing about 1% by weight or more of salt. 4. The vacuum cooking corn according to claim 1, wherein said vacuum seal is performed by packing the corn in a bag and deaeration of the air inside the corn almost completely. 5. The vacuum cooking corn according to claim 4, wherein the packaging material used for packing the bag has a heat-resistant temperature and a cold-resistant temperature that can withstand heating at 100 ° C. for 60 minutes and cooling at −30 ° C. Vacuum cooking corn characterized by having good sealing properties and strength during handling. 6. The vacuum cooking corn according to claim 1, wherein the heat treatment is performed at 90 to 100 ° C. for 25 to 40 minutes. 7. The vacuum cooking corn according to claim 1, further comprising a step of rapidly cooling, rapidly freezing and storing after said heat treatment. 8. A vacuum cooking method for corn, characterized in that a seasoning liquid or water is adhered to the whole corn, then vacuum sealed, and then heat-treated. 9. The vacuum cooking method for corn according to claim 8, wherein the seasoning liquid is a saline solution. 10. A vacuum cooking method for corn according to claim 9, wherein said salt solution is a salt solution containing about 1% by weight of salt. 11. The corn vacuum cooking method according to claim 8, wherein said vacuum seal is performed by packing corn in a bag and evacuating the inside air almost completely. Cooking method. 12. The vacuum cooking method for corn according to claim 11, wherein the packaging material used for the bag packing is 100.
A vacuum cooking method for corn, characterized in that it has a heat-resistant temperature and a cold-resistant temperature that can withstand heating at 60 ° C for 60 minutes and cooling at -30 ° C, and further has sealing properties and strength during handling. 13. The method of claim 8, wherein the heat treatment is performed at 90 to 100 ° C.
A vacuum cooking method for corn, wherein the method is performed for 25 to 40 minutes. 14. The vacuum cooking method for corn according to claim 8, further comprising a step of rapidly cooling, rapidly freezing and storing after said heat treatment.