JPH05260918A - Production of corn flake - Google Patents

Abstract

PURPOSE:To obtain corn flakes having excellent texture and flavor and high nutritive value by uniformly hydrating whole grain maize, adding an emulsifying agent, steaming and heating under pressure, drying the surface of the treated maize, flattening, drying and roasting. CONSTITUTION:Water is absorbed in whole grain maize so as to make the maize uniformly absorb 30-34 water content. The hydrated maize is blended with 0.5-1wt.% emulsifying agent (e.g. glycerol fatty acid ester) based on the weight of the maize before water absorption and, if necessary, sugar, salt, fats and oils, etc., steamed and heated under pressure (under 1.5-2.5 kg/cm<2> for 40-120 minutes), subjected to surface drying, flattened, dried and roasted to give the objective corn flakes having 8-15wt.% water content.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing corn flakes, and more particularly to a method for producing corn flakes excellent in texture and flavor and having high nutritional value.

[0002]

2. Description of the Related Art In recent years, corn flakes have come to be widely eaten as a staple food and a snack food with the westernization and diversification of eating habits.

Conventionally, corn flakes are (1) a method in which a crushed corn (3 to 5 cracks) of corn is steamed, pressed and then dried and roasted by a conventional method, (2) a crushed corn (corn grits). , Corn flour) is granulated with an extruder or the like and then compressed, and then dried and roasted by a conventional method, and (3) crushed corn is cooked or kneaded, rolled into a sheet, and molded. It is manufactured by a method such as drying and roasting by a conventional method after removing. That is, in the conventional method, as a raw material for producing corn flakes, a coarsely crushed material of corn or a crushed material from which the hulls and germs have been removed has been used.

[0004] Whole grain corn contains abundant nutrients such as vitamins and minerals and has the advantage of giving a savory texture, but it has not been used at all as a raw material for producing conventional corn flakes. . The reason is that the husks of whole-grain corn are strong, so that water is unlikely to permeate through it, and it takes a long time for steaming heat treatment, and it is difficult to perform steaming uniformly. This was due to the fact that the surface became slimy and the particles adhered to each other.

[0005]

SUMMARY OF THE INVENTION Therefore, the present invention uses corn whole grains including a rind having abundant nutrients as a raw material to obtain corn flakes having excellent texture and flavor and high nutritional value. The purpose is.

[0006]

Under such circumstances, the present inventors have conducted diligent research, and as a result, all corn grains are allowed to absorb a certain amount of water before steam heat treatment, and the water in the grains is absorbed. Along with making the distribution uniform, by adding an emulsifier, it is possible to uniformly perform the steaming heat treatment in a short time, and further, it is found that corn flakes that meet the above purpose can be advantageously produced without the particles sticking to each other, The present invention has been completed.

That is, according to the present invention, the whole grain of corn is allowed to absorb water so that the water content is uniformly 30 to 34% by weight, and 0.5 to 1 based on the weight of corn before absorption.
% Of the emulsifier, steam-heat treatment under pressure, then surface drying, followed by flattening, drying and roasting are provided.

The corn used as a raw material in the present invention is not particularly limited, but preferably dent corn which is generally used is mentioned.

In the method of the present invention, the whole grain corn is first absorbed with water so that the water content becomes 30 to 34% by weight (hereinafter, simply indicated by%). Water absorption is performed by immersing corn in, for example, tap water or alkaline ionized water until a predetermined water content is reached, or by watering them. The water temperature at this time is preferably 10 to 20 ° C., and the immersion time is preferably 4 to 10 hours for tap water and 3 to 8 hours for alkaline ionized water.

Immediately after water is absorbed in this way, the water content of the surface of the whole corn is different from that of the central part, so that the water content is adjusted to make the water distribution uniform. Conditioning is performed by leaving at room temperature for 12 to 24 hours after draining water. It is necessary to adjust the moisture content after conditioning to 30 to 34%. If the moisture content is less than this, the subsequent pressure steam heat treatment cannot be uniformly performed in a short time. When heat-treated, the surface becomes sticky and the particles adhere to each other, which is not preferable.

0.5 to 1% of an emulsifier based on the weight of corn before absorbing water is added to the whole grain of corn which has absorbed water. As the emulsifier, glycerin fatty acid ester,
Examples thereof include sucrose fatty acid ester and sorbitan fatty acid ester, and these emulsifiers have a function of preventing corn grains from adhering to each other during steam heat treatment. If the amount of the emulsifier added is less than the above range, there is no anti-adhesion effect, and if it is more than this range, the taste is deteriorated.

Furthermore, in addition to the above-mentioned emulsifier, seasonings such as sugar and salt, fats and oils may be added, if necessary.

The pressure steam heat treatment can be carried out by using a generally used steam cooker, and is 1.5 to 2.5 kg / cm ^2.
It is preferable to carry out this pressure for 40 to 120 minutes.

After steaming and heat treatment, water adhering to the grain surface of corn is removed by drying. This drying process is performed, for example, by passing steam only through the jacket of the steam cooker,
By drying for ~ 45 minutes.

Next, the corn whose surface has been dried after steaming is pressed. The compression is performed using a pair of rolls,
It is preferable that the thickness after pressing is 0.4 to 1.2 mm.

The pressed corn is dried and roasted by a conventional method. Drying is preferably carried out by hot air drying, humidity control drying or the like so that the water content becomes 8 to 15%. The roasting is preferably performed at a temperature of 250 to 350 ° C. for 20 to 150 seconds.

[0017]

EFFECTS OF THE INVENTION The corn flakes obtained by the method of the present invention have high nutritive value and have a crunchy texture and savory flavor because they use whole corn as a raw material.

[0018]

EXAMPLES Next, examples will be described.

Example 1 100 parts by weight of whole corn (hereinafter referred to simply as "parts")
Was placed in a plastic box, and tap water at 15 ° C was added until the corn was fully immersed. After leaving this for 8 hours, it was drained and tempered for 16 hours to make the water distribution in the corn uniform 34%. To the corn after conditioning, 2 parts of malt extract, 1 part of salt and 1 part of an emulsifier (monoglycerin fatty acid ester) were added and steam-heated in a steamer at a steam pressure of 1.8 kg / cm ² for 55 minutes. After depressurizing this, only the jacket is steam pressure 0.5kg / cm ² 2
The corn surface was dried by heating for 5 minutes to obtain corn having a degree of gelatinization of 85%. This corn was pressed with a pressing roll to a thickness of 0.6 to 0.8 mm, and dried with hot air at 70 ° C. for 15 minutes using a band dryer to obtain flakes having a water content of 9%. Then, it was roasted for 20 seconds at 250 ° C. using a high-temperature airflow roasting machine (jet zone oven, manufactured by Arakawa Seisakusho Co., Ltd.) to obtain corn flakes having a high nutritive value and excellent texture and flavor.

Example 2 A nutritious texture having a high nutritive value was obtained in the same manner as in Example 1 except that whole grain corn was immersed in alkaline ionized water [prepared with Myomco New Pot (trade name of Omco Co.)] for 5 hours. , Corn flakes with excellent flavor were obtained.

Example 3 100 parts of whole grain corn was placed in a plastic box and immersed in tap water at 20 ° C. for 4 hours. afterwards,
Water was drained and tempered for 16 hours to homogenize the water distribution in corn to obtain tempered corn having a water content of 30%. 2 parts malt extract and 1 salt on corn after conditioning
Parts, 0.5 parts of emulsifier (sucrose fatty acid ester) are added,
Steaming was performed for 90 minutes at a steam pressure of 1.8 kg / cm ² in a steamer. After depressurization, the surface was dried at a steam pressure of 0.5 kg / cm ² for 40 minutes. Thereafter, through the same steps as in Example 1, corn flakes excellent in texture and flavor were obtained.

Example 4 The same steps as in Example 3 were carried out except that the whole grain corn was immersed in the same alkaline ionized water as in Example 2 for 3 hours to obtain corn flakes excellent in texture and flavor.

Comparative Example 1 Whole corn was immersed in tap water at 20 ° C. for 2 hours and then conditioned to obtain conditioned corn having a water content of 28%. Thereafter, corn flakes were obtained in the same manner as in Example 1, but the corn flakes were not steamed to the center of the corn, had a hard texture, were white in appearance, and had insufficient steaming portions.

Comparative Example 2 Whole corn was soaked in tap water for 12 hours and then tempered to a water content of 36%. When this was carried out in the same process as in Example 1, the steam-heat treated corn surface had a lot of stickiness, and the corn adhered to the apparatus, making it impossible to carry out the subsequent processes.

Comparative Example 3 When steaming was carried out in Example 1 without adding an emulsifier, the corns after steaming were often adhered to each other, and the obtained flakes were overlapped with two or three pieces to give a defective product. In many cases, the yield was reduced.

Claims (1)

[Claims] 1. A whole grain of corn is allowed to absorb water so that the water content is uniformly 30 to 34% by weight, 0.5 to 1% of the weight of the corn before absorbing water is added, and the product is pressed. A process for producing corn flakes, which comprises steam-heat-treating, then surface-drying, followed by flattening, drying and roasting.