JPH0436665B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to the production of food products made by mixing corn flour with yellow flour and the like. Traditional corn flour is made by mixing various ingredients,
Food was cooked by boiling, steaming, or grilling.
Therefore, although there are many different cooking methods, they have the disadvantage that they require good cooking skills, such as mixing various ingredients and adding special seasonings. In addition, yellow powder, which has been around for a long time, is being reconsidered as a nutritional food, but it is eaten simply as a sweetener by adding sugar and a small amount of salt, or by attaching it to rice cakes etc.
It was simply eaten as yellow flour mochi. Furthermore, when eating yellow powder alone, yellow powder has a dense structure, so when it is put into the mouth, it absorbs saliva and sticks in the mouth, and the more it is eaten, the more sticky it becomes in the mouth, making it difficult to swallow. So, just as corn flour is also eaten,
Also, is there a way to eat yellow powder without it becoming sticky? Furthermore, a manufacturing method was awaited, including a method for dissolving and drinking it. The present invention solves these drawbacks, and is explained by an example. While corn is cooked and crushed, the water is removed through a sieve.
Corn flour (hereinafter referred to as "corn flour")
) is manufactured. Now, 100g of the above-mentioned corn flour is mixed with 200g of the commonly sold yellow powder, that is, corn flour and yellow powder are mixed at a ratio of approximately 1:2, and sweetness and a small amount of salt are added to the mixture and sealed. Therefore, if you mix 100g of corn flour and 200g of yellow flour, the delicious and fragrant result will be as shown in the table below.
This is because the ingredients are corn flour and yellow flour.

[Table] From this, the mixture of corn flour has 23.5g of water, 78.8g of protein, and 124.8g of carbohydrates, so the yellow powder suddenly wants to absorb saliva, making it silky smooth. You will feel better and eat better. Additionally, a reaction between protein and sugar (aminol carbonyl reaction) occurs, resulting in the aroma. This aminolcarbonyl reaction changes the ratio of corn flour to yellow flour.
If you lower the ratio of corn flour and increase the ratio of yellow flour, such as 0.8:2.2 or 0.6:2.4, your mouth will become sticky and the taste will approach that of yellow flour. If the ratio of corn flour is increased to 1.4:1.6, it tastes like corn flour and becomes dry, so the amino carbonyl reaction is best suited for whiteness by increasing the ratio of corn flour to yellow flour to around 1:2. It seems so. When milk is added to a 1:2 mixture of corn flour and yellow powder, the carbohydrates from the milk are added, which promotes the aminocarbonyl reaction and creates a porridge-like texture that is delicious and suitable for infants, the elderly, and the sick. It is enjoyed as food. Furthermore, the yellow corn flour of the present invention has 100% carbohydrate content.
If you add small pieces of Makonbu containing 58.2g of g, dried green seaweed containing 53.9g, and dried seaweed of 41.7g,
It becomes even more fragrant and delicious, and the addition of minerals makes it richer in nutrition. As mentioned above, by mixing corn flour and yellow powder in a ratio of about 1:2, the aminocarbonyl reaction in the mouth creates a flavor when eaten, and it mixes well with saliva, and it also allows the seaweed strips to be mixed together. This method of producing yellow corn powder is characterized by making it delicious by adding milk to it and making it into a porridge-like form that can be used as a nutritional food for sick people.

Claims (1)

[Claims] 1. A method for producing yellow corn flour, which is characterized in that corn is cooked, drained and ground, and then mixed with yellow flour at a ratio of approximately 1:2.