JP3413577B2 - Method for producing corn-style confectionery - Google Patents

Description

Detailed Description of the Invention

[0001]

The present invention relates to relates to the method of manufacturing a corn-style confections, including the berries of corn.

[0002]

BACKGROUND OF THE INVENTION There are various varieties of corn,
In particular, sweet corn (sweet corn) has a unique sweetness because it contains a lot of sugar in the endosperm, and is harvested before being immature and then eaten as it is after being baked or steamed. Moreover, the ripe corn is crushed into powder or flaked for eating. Whichever method is used, corn has a unique flavor.

On the other hand, vegetables such as sweet potatoes are baked or steamed and then crushed, crushed, kneaded to form a paste, and the paste is used as a material for confectionery. For example, this paste is molded into a desired shape such as a rod, and a food product in which this paste is wrapped in a crepe-shaped film food is developed.
It is sold. These foods have unique flavors of vegetables such as sweet potatoes and suit consumers' tastes, can be frozen and stored, and are easy to handle in the distribution process and cooking,
You can easily eat. Therefore, it is sold in volume at fast food restaurants and convenience stores.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a method for producing a corn-type confectionery product in which the conventional vegetable paste used for confectionery is added with the unique flavor and texture of corn.
The purpose is to provide the law .

[0005]

That SUMMARY OF THE INVENTION The present invention provides field
A paste prepared by baking or steaming vegetables and crushing,
Corn kernels to 100 parts by weight of the paste
40 to 160 parts by weight of the confectionery material is added to the inner surface of the peach.
Molded with a mold that has a rugged pattern,
Characterized by forming a corn-like uneven pattern
It is a method for producing corn-style confectionery .

Vegetables that can be used in the present invention are, for example, sweet potatoes. Sweet potato paste is baked sweet potatoes that have been peeled off beforehand if necessary, subjected to heating such as steaming, and crushed to make a mash, further sugars, oils and fats, egg yolks, dairy products, flavors as needed. Add colorants, preservatives, etc. and heat to knead. In the present invention,
In this way, any vegetables that can be cooked in a paste or mash form can be used, and potatoes and potatoes can be mentioned in addition to sweet potatoes. The potato and pumpkin pastes are prepared in the same manner as in the case of the above sweet potatoes. .

Corn is used in the form of berries.
For use in the state of berries, immature corn is harvested, the berries are peeled from the stem, and steamed and used. Thus the addition of berries corn obtained in the above paste, obtaining a stir well mixed made菓材fee. Rate of mixing berries corn, vegetables paste 10
It is 40 to 160 parts by weight with respect to 0 parts by weight . It is preferably 60 to 120 parts by weight. When the proportion of corn kernels in the paste is small, such as less than 40 parts by weight, when ruggedness is formed on the surface of the molded product by using a molding die described later, the corn-like projections Fewer berries are present, resulting in less maize-like authenticity. If the amount is more than 160 parts by weight, there is no shape retention and the material is in a tattered state.

In the present invention, when the corn kernels are blended with the vegetable paste, corn powder may be blended with the corn kernels in order to further enhance the flavor of the corn. The corn powder can be obtained by harvesting ripe corn, peeling the fruit kernels from the stalks, and crushing. To mix the corn powder with the vegetable paste, for example, bake the berries that have been peeled from the stalk, add them to the vegetable paste, mix well, and then mix the corn particles. To obtain the confectionery material of the present invention. Alternatively, corn powder may be added to the vegetable paste, mixed well, then steamed, and then corn kernels may be added thereto to obtain the confectionery material of the present invention.

When the corn kernels are blended with the vegetable paste, the corn kernels are steamed together with the corn kernels and then crushed into a cream, or this is further polished. You may mix | blend what was crushed and knead | pasted. The corn powder, cream-like substance or paste-like substance of corn grains is added to enhance the flavor of corn, and its mixing ratio is arbitrary.

In the confectionery material thus obtained, the flavor and texture of corn are added to the peculiar tastes of the vegetable paste. In the present invention, since especially corn in the form of berries, when eating manufacturing菓材fee, first vegetable paste taste flavor of the paste spread in the mouth, and, mix when chewing and vegetable paste maize As a result, a corn kernel remains in the mouth as the vegetable paste melts and disappears, and the texture and flavor of corn can be tasted by chewing the corn kernel. That is, the flavor of the vegetable paste, the mixed flavor of the flavor of the vegetable paste and the flavor of corn, and then the flavor of corn can be sequentially enjoyed. Especially when using sweet potato paste as a vegetable paste, the rich sweetness of sweet potato and the refreshing sweetness of corn after that are harmonized,
It has an exquisite taste.

The above confectionery material is divided, that is, divided into arbitrary weights, and corn-like irregularities are provided on the inner surface thereof.
A corn-like unevenness is formed on the surface by molding using the molding die . At the time of this molding, the grain of corn in the confectionery material enters the concave and convex portions on the inner surface of the molding die, and the appearance becomes corn-like. In addition, it may be formed into a corn-like shape in which the fruit shaft has fruit grains. For example, the confectionery material may be formed into a rod shape, and a pressing die having irregularities may be pressed against the surface thereof to provide corn-shaped irregularities.

Further, after the confectionery material of the present invention is made into a corn-like shape by providing the surface with corn-like irregularities as described above, it is baked in a surface baking machine, and the surface is browned to make it look as if it were baked corn-like. It may be used for food without its appearance and shape. In this way, a corn-type confectionery that is more attractive and appetizing can be obtained.

In the confectionery material of the present invention, the vegetable paste is
Since 40 to 160 parts by weight of corn kernels are blended with 100 parts by weight of vegetable paste, when this confectionery material is formed into an elliptical shape, a rod shape, a conical shape or the like, the shape may be easily lost. . When the shape-retaining property is given to prevent the shape from being deformed, it becomes easy to handle during subsequent processing and distribution, and it becomes easy to eat. Examples of shape-retaining agents for imparting this shape-retaining property include modified starches that have been subjected to pre-gelatinization, etc .; heat-coagulable proteins such as lactalbumin, ovalbumin, etc .; gelatin, agar, carrageenan, gums, etc. Gelling agents; alginates such as sodium alginate and the like can be used.

Two or more of these shape-retaining agents may be used in combination. Examples of combinations of these combinations include modified starch and gums, modified starch and carrageenan, gums and alginates, and combinations of two or more gums. Specifically, waxy Combination of pregelatinized starch and xanthan gum made from corn starch, combination of pregelatinized starch and carrageenan made from waxy cornstarch, combination of locust bean gum and sodium alginate, combination of locust bean gum and xanthan gum. . If the addition of berries corn 60 parts by weight or more with respect to the paste 100 parts by weight of the vegetables, when molded into corn shape easily the shape retention becomes difficult. In this case, it can be dealt with by increasing the addition amount of the shape-retaining agent, but if the addition amount is increased, the flavor is affected. However, by using two or more of the shape-retaining agents in combination as described above, the shape-retaining effect can be obtained even with a small addition amount, and the influence on the flavor can be reduced. The shape-retaining agent used in the present invention is preferably 0.5 to 3% with respect to the total amount of the confectionery material.

The corn-type confectionery produced by the method of the present invention can be frozen and stored. When it is frozen and stored, it is thawed and, if desired, heated for edible use, but its flavor and appearance do not change even after thawing.
The thawing can be performed by natural thawing, refrigerating thawing, or thawing with a microwave oven or an oven.

[0016]

EXAMPLES The present invention will now be described in more detail with reference to Examples. Example 1 . Steamed sweet potatoes and mashed them into mash. To 100 parts by weight of this mashed sweet potato, 30 parts by weight of upper sucrose, 6 parts by weight of egg yolk, 5 parts by weight of margarine and 4 parts by weight of fresh cream were added and kneaded well with heating using a kneader to form a paste Was prepared. On the other hand, immature corn was harvested, the berries were peeled from the axis, and steamed to obtain corn berries. To 100 parts by weight of the above-mentioned sweet potato paste, 100 parts by weight of the above-mentioned corn grains was added and mixed well with a mixer to obtain a confectionery material. The above confectionery material was molded by using a continuous automatic molding machine equipped with a molding die including an upper die and a lower die having corn-like irregularities on the inner surface. A confectionery product with a beautiful corn-like appearance in which the corn grains were present on the convex portion was obtained. When this confectionery was baked in a surface baking machine and browned, a baked corn-like appearance was obtained.

Embodiment 2 . For the confectionery material of Example 1, 1.5% of pregelatinized starch made from waxy corn starch and carrageenan 0.3
% Were added and mixed, shaped and fired as in Example 1. It could be eaten easily without losing its shape when held in the hand, and did not lose its shape when skewered on a stick.

Reference Example 1 The potatoes were steamed and crushed into a mash. To 100 parts by weight of this mash-like potato, 7 parts by weight of skim milk powder, 3.5 parts by weight of margarine, and 0.4 parts by weight of salt were added and kneaded well under heating using a kneader to prepare a paste. In addition, immature corn was harvested, and the berries were peeled from the stalk and steamed to obtain corn berries. To 100 parts by weight of the above-mentioned potato paste, 30 parts by weight of the above-mentioned corn grains and 5 parts by weight of corn powder were added and mixed well with a mixer to obtain a confectionery material. This product
The confectionery material was molded as in Example 1.

Reference Example 2 Locust bean gum 0.3% and toxanthan gum 0.3% were added to and mixed with the confectionery material of Reference Example 1 , followed by molding and baking as in Example 1. It could be eaten easily without losing its shape when held in the hand, and did not lose its shape when skewered on a stick.

[0020]

[Effects of the Invention] Corn-style confectionery obtained by the method of the present invention
The offspring has a unique flavor and texture by adding the corn flavor and texture to each peculiar taste of the vegetable paste. In particular, since corn was mixed in the form of berries, when eaten, the vegetable paste spreads in the mouth first, the flavor of the paste can be tasted, and the vegetable paste melts and is swallowed as it chews, The berries remain, and the texture and flavor of corn can be enjoyed by chewing the berries. That is, the flavor of the vegetable paste, the mixed flavor of the flavor of the vegetable paste and the flavor of corn, and the flavor of corn can be sequentially enjoyed. Especially when the sweet potato paste is used, the rich sweetness of sweet potato and the refreshing sweetness of corn after that are harmonized,
It has an exquisite taste.

Further , maize products obtained by the method of the present invention
Si-style confectionery has corn-like irregularities on the molded surface .
Iteori, <br/> appearance since corn berry is present in the convex portion becomes the corn-like confectionery, more I baked corn-like confectionery those with the sear on its surface
It These sweets can be stored frozen and can be thawed and easily eaten with a hand, so fast food,
Best as a snack food.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Shinobu Sugiyama, Inventor 7-35, Higashiohisa, Arakawa-ku, Tokyo Within Asahi Denka Kogyo Co., Ltd. (72) Satoshi Hamada 7-2, 35, Higashiohisa, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) Reference JP-A-62-205751 (JP, A) JP-A-4-293452 (JP, A) JP-A-6-62782 (JP, A) (58) Fields investigated ( Int.Cl. ⁷ , DB name) A23L 1/212 A21D 10/00 A21D 2/18 A23G 3/00 A23L 1/10

Claims (4)

(57) [Claims] 1. Vegetables are prepared by baking or steaming and crushing.
And paste the corn kernels into the paste 10
Confectionery material with 40 to 160 parts by weight to 0 parts by weight
With a mold that has a corn-like uneven pattern on the inside.
Mold to form a corn-like relief pattern on the surface
A method for producing a corn-type confectionery characterized by the above. 2. The vegetable according to claim 1 , which is sweet potato.
Method for manufacturing corn-style confectionery. 3. A shape-retaining agent is added to the confectionery material,
A method for producing a corn-type confectionery according to claim 1 or 2.
Law. 4. A corn-like uneven pattern is formed on the surface.
A contract characterized by burning the surface after burning
Production of the corn-style confectionery according to any one of claims 1 to 3.
Build method.