JP2733096B2 - Snack cone with freeze-dried shaft - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a freeze-dried snack cone with a shaft, and more particularly, to a shaft-equipped corn with excellent texture that is freeze-dried after blanching.

[Conventional technology]

BACKGROUND ART Conventionally, there is known a freeze-dried snack cone as a kind of snack food produced by blanching a cone with a shaft and freeze-drying the cone.

The above-mentioned lyophilized snack corn with a shaft has attracted attention as an unusual snack food, but these lyophilized snack corns with a shaft have excellent taste when eaten, and have a good texture. It is important to have an excellent texture such as

[Problems to be solved by the invention]

However, the snack corn with a freeze-dried shaft as described above, when eaten, the corn grain portion sticks to the teeth,
There was a problem that the texture was not good.

Therefore, the object of the present invention is to not only have excellent taste,
An object of the present invention is to provide a snack corn with a freeze-dried shaft having an excellent texture.

[Means for solving the problem]

The present inventors have conducted various studies and found that the starch content of the corn-equipped corn with the starch content of the corn grain portion being less than or equal to a certain value was gelatinized and freeze-dried, and the starch content of the corn grain portion of the freeze-dried product was reduced to a certain value or less. It has been found that a snack corn with a freeze-dried shaft having an excellent taste and an excellent texture with no stickiness when eating is obtained.

The present invention has been made based on the above findings, and provides a freeze-dried snack corn with a starch content in which the starch content of the corn grain portion is about 45% or less and the starch is gelatinized. It is. In addition, the said starch content is a value in the product after freeze-drying.

Hereinafter, the snack cone with a freeze-dried shaft of the present invention will be described in detail.

The snack cone with a freeze-dried shaft of the present invention is a cone with a shaft obtained by freeze-drying, even if the whole is as it is, or a portion cut into an appropriate size. There may be. There is no particular limitation on the type of cone with a shaft applicable to the present invention. For example, sweet corn of the honey bantam type, sweet corn of the golden cross bantam type, and the like can be preferably mentioned.

The above-mentioned snack corn with a freeze-dried shaft has a starch content of about 45% or less in a corn grain portion, preferably 32 to 42%.
%. If this starch content exceeds 45%,
For example, in the case of 52% and 58%, stickiness is strong and a desired good texture cannot be obtained.

In the snack corn with a freeze-dried shaft of the present invention, the above-mentioned starch present in the corn grain portion is pregelatinized. If the starch is not pregelatinized, the taste is poor and it is not suitable for snack foods.

Next, a typical method for producing a snack cone with a freeze-dried shaft of the present invention will be described.

(A) First, as a raw material corn, a raw corn with a starch content of about 18% or less, preferably 8 to 15% in a corn grain portion is prepared, and the corn with a shaft is blanched according to a conventional method. The starch in the corn portion is pregelatinized. This blanching can be performed, for example, by immersing in water at 95 to 99 ° C. or low-concentration (for example, 0.5%) saline for 10 to 15 minutes.

(B) After the above blanching is completed, according to a conventional method,
Freeze dry. As a specific method, for example,-
Freeze at 40 ° C, then 0.4 Torr vacuum, shelf temperature 50-65
A freeze-drying method of treating at 35 ° C. for 35 to 50 hours can be mentioned.

According to the above-described method, the snack corn with a lyophilized shaft having an excellent texture, and without having a sticky and crunchy texture, and having an excellent texture can be easily produced. Since the blanching deactivates the enzyme present in the corn grain portion, it is possible to prevent deterioration during storage, and the texture and taste can be maintained for a long period of time.

In addition, between the blanching step (a) and the freeze-drying step (b), a freeze-thaw step of thawing the frozen one by thawing in hot water is introduced, for example, once or twice. Is also good. By performing the freeze-thaw in this way and finally freezing, by freeze-drying under predetermined conditions, it becomes possible to make it difficult for wrinkles to occur on the outer skin of the corn grain,
As a result, it is possible to produce a snack cone with a freeze-dried shaft having a good appearance of the outer skin of the corn grain and having an excellent appearance.

In addition, it is also possible to season the snack corn with a freeze-dried shaft, and in that case, it is preferable to complete the freeze-drying before the freeze-drying step (b). Specifically, a method of adding a seasoning such as sugar to the blanching water, a method of adding a seasoning to the thawing water when performing thawing in hot water, and the like, and also blanching or thawing in hot water After the soy sauce,
A method of attaching a seasoning such as pepper and butter and baking lightly with an open flame or the like, if necessary, can be mentioned. By flavoring in this way, the taste of the snack corn with a freeze-dried shaft can be further improved.

[Action]

The snack corn with a freeze-dried shaft of the present invention has an excellent texture and taste due to the starch content of the corn grain portion being about 45% or less and the starch being pregelatinized. As a result, the above-mentioned texture and taste are maintained for a long time when stored.

〔Example〕

Next, the effects of the present invention will be specifically described with reference to examples.

Example 1 Raw honey bantam seeded sweet corn (raw corn) containing 1.2% of reducing sugar, 7.1% of sucrose and 9.0% of starch respectively in the corn grain portion was prepared, and the corn was heated to 95 ° C or higher. Blanching was performed in 0.8% saline for 10 minutes.

Next, the above cone with a shaft was frozen at −30 ° C., and after one week, boiled in a 0.8% saline solution at 95 ° C. or higher for 10 minutes, and further burned with a gas burner to give a burnt surface.

After that, the above cone with a darkened surface is
Freeze at 40 ° C, followed by a vacuum of 0.4 Torr or less, shelf temperature of 60 ° C
For 42 hours to obtain a snack corn with a freeze-dried shaft (starch content in corn grains: 24.8%).

The freeze-dried shaft-equipped snack corn obtained as described above was crisp and had an excellent texture, and was also fragrant and excellent in taste, and was therefore extremely suitable for snack foods.

Example 2 Raw honey bantam seeded sweet corn (raw corn) containing 1.1% reducing sugar, 6.4% sucrose and 11.1% starch directly in the corn grain portion was prepared, and the corn was heated to 95 ° C or higher. Blanching was performed in 0.8% saline for 10 minutes.

Then, the cone with the shaft is frozen at −30 ° C., and after 10 days, the cone is sliced into a slice having a length of 4 to 5 cm, and the cone with the slice shaft is cut in a 0.8% saline solution at 95 ° C. or higher for 10 minutes. I boiled.

After that, the above-mentioned corn with a sliced shaft was frozen at -40 ° C, and then treated for 35 hours under a condition of a vacuum degree of 0.4 Torr or less and a shelf temperature of 60 ° C to obtain a snack corn with a freeze-dried shaft (starch content in corn grains). 28.9%).

The snack corn with a freeze-dried shaft obtained as described above was crispy, had excellent texture, was sweet, and was extremely suitable for snack foods for infants.

Example 3 Raw golden cross bantam seeded sweet corn (raw corn) containing 1.5% of reducing sugar, 8.4% of sucrose and 15.3% of starch respectively in the corn grain portion was prepared. Blanching was performed for 10 minutes with the above 0.8% saline.

Next, the cone with the shaft was frozen at −30 ° C., and after one week, boiled in 0.8% saline at 95 ° C. or higher for 10 minutes. In addition, the above-mentioned corn with shaft is seasoned with
Parts, mirin: 1000 parts, sugar: 50 parts, gum: 20 parts) for 10 minutes, cut the seasoning liquid, and baked with a gas burner to make the surface dark.

After that, the above cone with a darkened surface is
After freezing at 40 ° C., the mixture was treated for 42 hours under the conditions of a vacuum of 0.4 Torr or less and a shelf temperature of 60 ° C. to obtain a snack corn with a freeze-dried shaft (starch content in corn grains: 39.4%).

The freeze-dried shaft-equipped snack corn obtained as described above was crisp and had an excellent texture, and was also fragrant and excellent in taste, and was therefore extremely suitable for snack foods.

 Next, the effects of the present invention will be clarified with reference to test examples.

(Test example)

The present invention products 1 to 6 were obtained in the same manner as in Example 1 above, with respect to corns having a shaft (raw material corn) having different starch contents in the corn grain portion as shown in the following table.
And prepared snack cones with freeze-dried shafts of comparative products 1-2, and evaluated the texture of each freeze-dried snack cone with the following three standard contents of ○, Δ, and ×, and the results are shown in the following table. Indicated.

・ Evaluation criteria ○: There is no stickiness, it is crisp and the texture is good.

Δ: Stickiness is slightly felt, but almost crisp.

 ×: The texture is poor due to stickiness.

From the above table, it can be seen that the snack corn with a freeze-dried shaft according to the present invention having a starch content of about 45% or less has an excellent crisp texture.

As described above, the present invention has been described in detail, but the snack cone with a freeze-dried shaft of the present invention is not limited to the one shown in the above embodiment, and various modifications can be made without departing from the scope of the present invention. It goes without saying that the method is not limited to the one described above, but can be variously changed.

〔The invention's effect〕

The snack corn with a freeze-dried shaft of the present invention has an excellent taste, a crunchy texture, no stickiness, and an excellent texture.

Claims (1)

(57) [Claims] 1. A snack corn with a freeze-dried shaft, wherein the starch content of the corn grain portion is about 45% or less and the starch is pregelatinized.