JPH04158753A - Method for preparing pop corn - Google Patents
Method for preparing pop cornInfo
- Publication number
- JPH04158753A JPH04158753A JP2281111A JP28111190A JPH04158753A JP H04158753 A JPH04158753 A JP H04158753A JP 2281111 A JP2281111 A JP 2281111A JP 28111190 A JP28111190 A JP 28111190A JP H04158753 A JPH04158753 A JP H04158753A
- Authority
- JP
- Japan
- Prior art keywords
- corn
- popcorn
- dried
- moisture content
- washed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 66
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 32
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 32
- 235000005822 corn Nutrition 0.000 claims abstract description 32
- 238000005406 washing Methods 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 239000012670 alkaline solution Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 239000003513 alkali Substances 0.000 abstract description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract description 3
- 239000000920 calcium hydroxide Substances 0.000 abstract 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 210000003491 skin Anatomy 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 230000001007 puffing effect Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、アルカリ処理により剥皮し、水分調整をし
た後、膨化することにより、形状及び食感の改良を計っ
たポツプコーンの製造方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing popcorn in which the shape and texture of the popcorn are improved by peeling the popcorn using alkali treatment, adjusting the moisture content, and then expanding the popcorn. It is.
一般に、市販されているポツプコーンとしては、ポツプ
用コーンを予め膨化させた後、必要に応じてバター味や
塩味等の適当な味付けを施して、袋等の包材に充填し製
品化したものが知られている。In general, commercially available popcorn is made by puffing popcorn in advance, adding appropriate flavoring such as butter or salt as needed, and filling it into packaging materials such as bags. Are known.
また、アルミ箔容器等にポツプ用コーンと油脂と調味料
や着色料等を充填密封しておき、家庭でガスレンジ等を
用いて加熱すると容易にポツプコーンが得られるような
ジグルタイブボノブコーンも知られている。There is also jiggle-type bonobu corn, which can be easily made into popcorn by filling an aluminum foil container with popcorn, oil, fat, seasonings, coloring, etc. and heating it at home using a gas range. Are known.
しかしながら、これらポツプコーンの形状は、花形やつ
ぶれた星形等不定形で非常に乱れたものである。したが
って、非常に食べに＜＜、また、喫食時に歯の間にはさ
まってしまう、また、膨化した後、味付けを施す場合、
均一な味付けが行なえず、操業性が悪い。However, the shape of these popcorns is irregular and very irregular, such as a flower shape or a crushed star shape. Therefore, it is very difficult to eat, and it can get stuck between your teeth when you eat it, and if you add flavor to it after it has puffed up.
Uniform seasoning cannot be achieved and operability is poor.
そこで、乾燥したとうもろこしを、研削式摺り機にかけ
て表皮を取り除き、これを加熱加圧して膨化することに
より、球状に近い丸みをもったポツプコーンが得られる
方法が捷案されている（特開平１−１６５３５０号公報
）、シかしながら、研いる様に、その収量が７０％と非
常に低くなってしまう、また、表皮を取り除いて膨化さ
せるだけでは、ポンプコーンは均一に球状とはならず、
満足のいくものは得られない。Therefore, a method has been devised to obtain popcorn with a roundness close to a spherical shape by removing the outer skin of dried corn using a grinding machine and then expanding it by heating and pressurizing it (Japanese Patent Application Laid-Open No. 1999-1-1992). 165350), the yield will be very low at 70% if you grind it while grinding, and the pump cone will not be uniformly spherical just by removing the epidermis and swelling it.
I can't get anything satisfying.
本発明は、この様な欠点を解決すべく研究されたもので
、研削式以外の剥皮方法として、アルカリ溶液処理によ
り、表皮を取り除き、水洗乾燥すれば、収率のアップが
計れ、更に、コーンの水分を調整して膨化することによ
り、形状の安定した球状のポツプコーンが得られること
を見いだし本発明を完成した。The present invention was researched to solve these drawbacks, and as a dehulling method other than the grinding method, if the epidermis is removed by alkaline solution treatment, washed with water and dried, the yield can be increased. The present invention was completed based on the discovery that spherical popcorn with a stable shape can be obtained by adjusting the moisture content and expanding the popcorn.
すなわち、本発明の目的とするところは、膨化後のポツ
プコーンの形状が均一に球状となり、また、剥皮後の収
率アップがなされるポツプコーンの製造方法を提供する
にある。That is, an object of the present invention is to provide a method for producing popcorn in which the shape of the popcorn after puffing is uniformly spherical and the yield after peeling is increased.
上記の目的は、乾燥コーンにアルカリ溶液を施与して表
皮を除去した後、水洗乾燥し、水分を増大せしめた前記
乾燥コーンを、加熱加圧して膨化せしめることを特徴と
するポツプコーンの製造方法によって達成される。The above object is a method for producing popcorn, which comprises applying an alkaline solution to dried corn to remove the epidermis, washing and drying the corn to increase its moisture content, and heating and pressurizing the dried corn to expand it. achieved by
次に、本発明の詳細な説明する。Next, the present invention will be explained in detail.
本発明で使用するコーンの種類は、ポツプ用コーンであ
るポンプ種が好適であるが、プント種。The type of corn used in the present invention is preferably the Pump type, which is a pop corn, and the Punto type.
フリント種、スィート種、ワキシ一種等を使用すること
もできる。Flint type, sweet type, wax type, etc. can also be used.
本発明のポツプコーンの製造方法は、例えば、次のよう
にして行なう、すなわち、まず、上記コーンを乾燥した
ものを、アルカリ溶液に浸漬して表皮を取り除く、この
とき、アルカリ溶液としては、アルカリ金属水酸化物も
しくはアルカリ土類金属水酸化物の水溶液を用い、具体
的には、水酸化カルシウム溶液、水酸化ナトリウム溶液
等が挙げられる。また、その濃度は、０．５〜０．８重
量％とすることが好ましい、４度が高すぎると、収量の
低下とコーン組織の破壊による品質の劣化とを招き易い
、一方、濃度が低すぎると、完全な剥皮がなされに＜＜
、また、処理時間が長くかかる傾向がある。The popcorn manufacturing method of the present invention is carried out, for example, as follows: First, the dried corn is immersed in an alkaline solution to remove the outer skin. An aqueous solution of a hydroxide or an alkaline earth metal hydroxide is used, and specific examples include a calcium hydroxide solution, a sodium hydroxide solution, and the like. In addition, the concentration is preferably 0.5 to 0.8% by weight. If the concentration is too high, it tends to cause a decrease in yield and deterioration of quality due to destruction of the corn structure. On the other hand, if the concentration is low, If too much, the skin will be completely peeled off.
, and also tend to take a long time to process.
次に、表皮の取り除かれたコーンを水洗して乾燥し、水
分の調整を行なう、このとき、コーンの水分を、もとの
乾燥コーンの水分（通常１３．５重量％）より増大せし
めることが肝要であり、好ましくは１４〜２０重置％、
より好ましくは１４〜１６１Ｅ量％とする。水分が多す
ぎると、十分に膨化しにくり、また、膨化後の住地水分
が高くなり、粒と粒とが結着し、ブロック化を生し昼い
、逆に、水分が少なすぎると、均一に膨化しに＜＜、球
状のポツプコーンが得られにくい。Next, the corn from which the epidermis has been removed is washed with water and dried to adjust the moisture content.At this time, the moisture content of the corn is increased from the moisture content of the original dried corn (usually 13.5% by weight). essential, preferably 14 to 20%,
More preferably, the amount is 14 to 161%. If there is too much moisture, it will not be able to expand sufficiently, and the moisture content after expansion will be high, causing grains to stick together and forming blocks.On the other hand, if there is too little moisture, Popcorn puffs uniformly, making it difficult to obtain spherical popcorn.
このようにして水分の調整されたコーンを、加熱加圧し
た後、瞬時に常圧にすることにより膨化させる。この膨
化させる方法としては、例えば、ボン菓子機を用いれば
よい、このときの圧力は、１２〜１６ｋｇ／ｃｍ’ と
することが好適である。After the corn whose moisture content has been adjusted in this way is heated and pressurized, it is instantly brought to normal pressure and expanded. As a method for this expansion, for example, a confectionery machine may be used, and the pressure at this time is preferably 12 to 16 kg/cm'.
圧力が低すぎると、十分な膨化がなされにくく、食感的
に硬いものとなり易い、逆に圧力が高すぎると、加熱温
度も高くなり、こげが発生し易く、食感、風味が悪くな
る傾向にある。If the pressure is too low, sufficient puffing will not be achieved and the texture will tend to be hard.On the other hand, if the pressure is too high, the heating temperature will also be high, which tends to cause burns and deteriorate the texture and flavor. It is in.
このようにして得られたポツプコーンは、球状に均一に
膨化がなされ、食感も優れたものである。The popcorn thus obtained is uniformly puffed into a spherical shape and has an excellent texture.
膨化により得られたポツプコーンは、必要に応じて、フ
ライもしくはオイルスプレーを行ない、調味料により味
付けを施すと、より風味の優れたポツプコーンが得られ
る６
〔発明の効果〕
以上、本発明のポツプコーンの製造方法のように、アル
カリ処理により表皮を除去し、剥皮されたコーンの水分
を調整し、加熱加圧して膨化させることにより、均一に
球状に膨化した、食感の優れたポツプコーンを得ること
ができる。If the popcorn obtained by puffing is fried or sprayed with oil, if necessary, and seasoned with seasonings, popcorn with even better flavor can be obtained. As in the production method, by removing the epidermis with alkali treatment, adjusting the moisture content of the peeled corn, and swelling it by heating and pressurizing it, it is possible to obtain popcorn that is uniformly puffed into a spherical shape and has an excellent texture. can.
また、アルカリ処理により剥皮するので、剥皮後の収率
が高く、ロスが少なくてすむ、更に、コーンの種類を問
わず、ポツプコーンを得ることができる。また、球状に
膨化しているので、膨化後る。Moreover, since the peeling is carried out by alkali treatment, the yield after peeling is high and there is little loss, and popcorn can be obtained regardless of the type of corn. In addition, since it is swollen into a spherical shape, it swells after it swells.
（実施例１〜２．比較例１）
下記の表に示す乾燥コーン種（水分１３．５１１量％）
を用い、まず、水酸化カルシウム溶液に、８０〜９０℃
で１時間、続いて常温で１２時間浸漬し、コーンの表皮
を取り除いた０次に、剥皮されたコーンを水洗し、３０
〜３５℃の温度でコーンの水分を１５重量％（比較例１
は１３重量％）となるように乾燥した。このコーンをボ
ン菓子機により、圧力を１４ｋｇ／ｃｍｔまで加圧し、
続いて瞬時に常圧に戻しコーンを膨化させ、ポツプコー
ンを得た。(Examples 1 to 2. Comparative Example 1) Dry corn types shown in the table below (moisture 13.511% by weight)
First, add calcium hydroxide solution to 80~90℃ using
The corn was soaked for 1 hour and then for 12 hours at room temperature to remove the outer skin of the corn.Then, the peeled corn was washed with water and soaked for 30 hours.
15% by weight of corn moisture at a temperature of ~35°C (Comparative Example 1
(13% by weight). This cone was pressurized to 14 kg/cmt using a confectionery machine.
Subsequently, the pressure was instantly returned to normal pressure and the corn was expanded to obtain popcorn.
得られたポツプコーンを１８０℃で３０秒間フライし、
チリシーズニングを施し、味付けを行なった。Fry the resulting popcorn at 180°C for 30 seconds,
Seasoned with chili seasoning.
（比較例２）
乾燥コーンの表皮を取り餘かず、コーンの水分を１５重
量％に調整し、他は実施例と同様にしてポツプコーンを
調製した。(Comparative Example 2) Popcorn was prepared in the same manner as in Example except that the outer skin of the dried corn was not removed and the moisture content of the corn was adjusted to 15% by weight.
得られた実施例１〜２．比較例１〜２のポツプコーンを
下記により評価した。その結果を下記の表にあわせて示
す。Examples 1 to 2 obtained. The popcorns of Comparative Examples 1 and 2 were evaluated as follows. The results are shown in the table below.
（官能評価）
サンプルの外観１食感、風味について、専門パネラ−２
０名にて官能評価を行なった。(Sensory evaluation) Sample appearance 1 Texture and flavor evaluated by expert panel 2
Sensory evaluation was conducted by 0 people.
（剥皮歩留り）
アルカリ処理前の使用コーン重量と剥皮処理水分調整後
のコーン重量とを測定し、その差を比較上記の結果から
、実施例のポツプコーンは、外観１食感、風味に優れ、
かつ製造工程で歩留りもよく、味付は操業上何ら問題の
ものであった。これに対して比較例のポツプコーンは、
外観１食怒が悪く、風味的にもばらつきを生した。(Dehulling Yield) Measure the weight of the corn used before alkali treatment and the weight of the corn after peeling and adjusting the water content, and compare the difference. From the above results, the popcorn of the example has excellent appearance, texture, and flavor.
Moreover, the yield in the manufacturing process was good, and flavoring was no problem in operation. On the other hand, the comparative example of popcorn is
The appearance was poor and the flavor was inconsistent.
Claims (1)
、水洗乾燥し、水分を増大せしめた前記乾燥コーンを加
熱加圧して膨化せしめることを特徴とするポップコーン
の製造方法。A method for producing popcorn, which comprises applying an alkaline solution to dried corn to remove the epidermis, and then washing and drying the corn to increase its moisture content.The dried corn is heated and pressurized to expand it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2281111A JPH04158753A (en) | 1990-10-18 | 1990-10-18 | Method for preparing pop corn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2281111A JPH04158753A (en) | 1990-10-18 | 1990-10-18 | Method for preparing pop corn |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04158753A true JPH04158753A (en) | 1992-06-01 |
Family
ID=17634509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2281111A Pending JPH04158753A (en) | 1990-10-18 | 1990-10-18 | Method for preparing pop corn |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04158753A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009219368A (en) * | 2008-03-13 | 2009-10-01 | Ueda Oils & Fats Mfg Co Ltd | Fried and dried food product |
-
1990
- 1990-10-18 JP JP2281111A patent/JPH04158753A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009219368A (en) * | 2008-03-13 | 2009-10-01 | Ueda Oils & Fats Mfg Co Ltd | Fried and dried food product |
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