JPH08196226A - Corn flake and its production - Google Patents

Abstract

PURPOSE: To obtain corn flakes capable of keeping crispy feeling in eating in a cold beverage. CONSTITUTION: This method for producing corn flakes is to spray 60-90wt.% syrup having 60-80% sugar content and 3-10% oil content based on the corn flakes and dry the sprayed corn flakes by hot air until <=3% water content. The objective corn flakes capable of keeping crispy feeling in a cold beverage can be obtained by this method. By this invention, it is able to provide a new type of application to beverages having taste of drinking cocoa added with taste of eating by mixing the corn flakes with cocoa powder instantly soluble in cold water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to corn flakes, a method for producing the same, and a modified cocoa containing the corn flakes. More specifically, the corn flakes are coated with sugars and oils and fats to retain their texture in cold beverages. TECHNICAL FIELD The present invention relates to a characteristic corn flakes, a method for producing the same, and a modified cocoa containing the corn flakes and a cocoa powder that dissolves immediately in cold water.

[0002]

2. Description of the Related Art Conventionally prepared cocoa is a beverage of preference that is dissolved in water or milk for drinking, and there is no one that satisfies both the taste of drinking and the taste of eating (taste, texture) at the same time.
The adjusted cocoa containing marshmallows, candy, cookies, etc. has been present for a long time, but the amount thereof is small and the texture is not appealing. Also, the main purpose is to make it look interesting, such as melting when drinking, and it does not satisfy the delicious taste of eating with drinking.

Then, as a result of examining the ones which are compatible with cocoa and cold milk and satisfy the texture, cereal foods such as corn flakes are the best. As a method for producing cereal food, for example, Japanese Patent Laid-Open No. 58-58-
47455, JP-A-63-185341 and the like are known. However, the corn flakes obtained by these methods have focused on improving the flavor, appearance and texture of the corn flakes themselves. Therefore, when these cornflakes are eaten with cold milk, the cornflakes have a drawback that when they come into contact with milk, they immediately absorb moisture and become soft, and the crispy and unique texture is impaired.

[0004]

When pouring cold milk into a mixture of adjusted cocoa and corn flakes for drinking and eating, it is first necessary to stir with a spoon or the like in order to dissolve the adjusted cocoa portion in milk. Occurs. At the same time, since the corn flakes are also stirred in the milk, the corn flakes dough absorbs moisture significantly. Therefore, it was not possible to enjoy the crispy texture of corn flakes while drinking cocoa.

[0005]

Means for Solving the Problems In order that the corn flakes can retain a crispy texture in a cold beverage, the corn flakes are coated with a syrup liquid consisting of sugars and oils and fats, and the surface thereof is in the form of candy. Attention was paid to the formation of the film. Furthermore, as a result of mixing the corn flakes in the adjusted cocoa using the cold water immediately soluble cocoa powder coated with an emulsifier, the cocoa part is easily dispersed in cold milk,
Furthermore, corn flakes retain a crispy texture,
It has been found that it becomes a drink that can be enjoyed at the same time as drinking. The present cornflakes have been further studied from the viewpoints of maintaining texture in a cold beverage, compatibility with cocoa, and storage in conditioned cocoa, thereby completing the present invention. Hereinafter, the present invention will be described in detail.

The corn flakes of the present invention will be described in detail. That is, corn flakes are coated with sugars and oils and fats in order to maintain texture. As the center to be coated, general corn flakes obtained by steaming and drying corn grits, starch syrup, sugar and salt, tempering, pressing and roasting can be used. Then, while spraying a syrup solution having a sugar content of 60 to 80% by weight and an oil content of 3 to 10% by weight in a rotary pot or a rotary drum, the corn flakes are sprayed at 60 to 90% by weight, and the water content is 3% by weight or less. Dry until dry and cool while loosening. As a result, it is possible to obtain corn flakes that are less likely to absorb moisture in a cold beverage and retain the texture for 4 to 5 minutes.

The blending of syrup has a problem in the balance and type of sugars and fats and oils. First of all, sugar
In order to prevent recrystallization after drying, 20% by weight of liquid sugar was contained and the sugar content was adjusted to 60 to 80% by weight. When it is 60% or less, the drying efficiency is remarkably deteriorated, and when it is 80% or more, the viscosity of the syrup solution is high, and the corn flakes are significantly adhered to each other during spraying. This is because the corn flakes have many flat portions, and thus the flat portions are likely to adhere to each other when the surface of the corn flakes is covered with the syrup solution.

The liquid sugar used in the present invention includes honey,
Includes maple sugar and starch syrup. The saccharides used in the present invention include monosaccharides, second class, oligosaccharides,
A substance that contains a polysaccharide or the like and hardly absorbs moisture is preferable. Specific examples include glucose, lactose, sucrose, maltose, isomaltooligosaccharide, dextrin, starch and the like. These can be used alone or in combination of two or more.

The amount of oils and fats in the syrup solution is preferably 3 to 10% from the viewpoint of texture, flavor and prevention of moisture absorption.
Regarding the type of fats and oils used, it is necessary to thoroughly examine the compatibility with other raw materials for flavor, but those that are solid at room temperature are preferable, and those that dissolve in the shearp near body temperature,
That is, one having a melting point of 25 to 35 ° C. is used.
In terms of stability, AOM (Active Oxygen)
Method) requires at least 200 hours.
Examples of the oils and fats used in the present invention include coconut oil, lauric oils and fats derived from palm kernel oil, trans-acid type plant hydrogenated oils and fractionated oils and fats thereof, and specifically cocoa butter, coco Examples include avatar substitute fat.

When fats and oils having a high melting point (melting point of 50 ° C. or more) other than the above fats and oils are added to the fats and oils to be mixed in an amount of 1.0% or more, the flakes are easily disentangled at the stage of cooling and loosening after drying and the corn flakes are separated from each other. It is possible to prevent the adhesion and the formation of lumps. From the viewpoint of texture and prevention of moisture absorption, it is preferable that the amount of fats and oils is large, but if it is 10% or more, the surface becomes sticky and cocoa adheres. On the other hand, if it is 3% or less, no effect can be obtained particularly in terms of preventing moisture absorption.

The proportion of corn flakes coated with the syrup solution prepared from the above raw materials is preferably in the range of 60 to 90% by weight based on the corn flakes. If the coverage is 60% by weight or less, no effect can be obtained in terms of preventing moisture absorption in cold beverages and maintaining texture. On the other hand, when the content is 90% by weight or more, the corn flakes are strongly adhered to each other, and the corn flakes are less likely to be loosened after drying, resulting in a marked deterioration in workability.

The flavor of corn flakes, which has a good compatibility with cocoa, includes flavors of chocolate, almond, caramel, milk, fruit and the like. The flavor derived from the raw material of the syrup liquid can be imparted to the corn flakes by mixing the raw materials of these flavors, such as cocoa powder, almond paste, condensed milk, spices, etc., in the syrup liquid. If necessary, emulsifiers, seasonings, colorants, mineral additives, etc. may be added.

On the other hand, the cocoa powder immediately soluble in cold water will be described. The cocoa powder used as the raw material has an oil content of 10 to 10.
Use 12%. By spraying an emulsifier on a cocoa powder using a vegetable oil as a solvent and kneading the mixture, a cocoa powder that is immediately soluble in cold water can be obtained. An emulsifier having a high HLB, preferably an HLB of 10 or more is used. Specific examples of emulsifiers include lecithin and sugar ester. The amount of the emulsifier added depends on the type of the emulsifier, but sufficient consideration is required in consideration of improvement of dispersibility and influence on flavor. For the most common lecithin,
1-10% of cocoa powder, preferably 2-5
% Is appropriate. Further, when spraying the emulsifier and kneading with the cocoa powder, it is preferable to dissolve the fats and oils in order to improve familiarity between the cocoa butter and the emulsifier.

Furthermore, since the solvent oil and fat and the cocoa powder are kneaded when the emulsifier and the cocoa powder are kneaded, lumps are generated and the solubility and appearance of the final product are adversely affected.
After kneading, it is advisable to mix granulated sugar and mix and grind. Sugar, milk powder, etc. are mixed with the above-mentioned cold water immediately soluble cocoa powder, and the mixture is further humidified. The sugar in the raw material is used as a binder to granulate it, and the granulated product is dried to prepare a modified cocoa for cold milk (ice cocoa).

[0015]

EXAMPLES The present invention will be described in more detail with reference to the following examples. Example 1 40% by weight of granulated sugar, 20% by weight of liquid sugar, 10% by weight of cocoa powder, 5% by weight of full-fat condensed milk, 5% by weight of vegetable oil and fat, 0.5% by weight of lecithin, 0.5% by weight of fragrance, and charged While heating 19.0% by weight of water in a steam kettle, they were mixed and dissolved to prepare a syrup solution. Syrup liquid temperature is 80 ℃
Prepared below, the fragrance was added last.

After heating the corn flakes as the center to 50 ° C., the corn flakes are sprayed with 80% by weight of the syrup solution prepared above while being put in a rotary pot and rotated. The corn flakes were taken out after rotating the rotary kettle until the corn flakes were uniformly coated with the syrup solution. Further, it was dried at 135 ° C. for 15 minutes in a ventilation dryer to reduce the water content to 3% or less. After drying, loosen,
The mixture was cooled with cold air to 30 ° C or lower to obtain corn flakes.

Example 2 40% by weight of granulated sugar, 20% by weight of liquid sugar, 10% by weight of almond paste, 5% by weight of whole fat condensed milk, 5 of vegetable oil and fat
% By weight, 0.5% by weight of lecithin, 0.5% by weight of fragrance, and 19.0% by weight of feed water were used as raw materials for the syrup solution.
Almond-flavored cornflakes were prepared in the same manner as described above.

Example 3 Corn Flakes Texture Retention in Cold Milk The texture retention of the corn flakes of Example 1 in cold milk was compared with untreated corn flakes and commercial sugar-coated corn flakes. 5 g of corn flakes were placed in a beaker, cold milk at 10 ° C. was poured, and the mixture was stirred with a spatula 10 times and twice per second. Drink every minute,
The textures were compared according to the following evaluation criteria. There is a crispy texture; ○ There is some moisture absorption, but there is a texture; △ Completely moisture absorption, bad texture; ×

[0019]

[Table 1] From the above results, the corn flakes of Example 1 retained a crispy texture in cold milk for 4 to 5 minutes, and could enjoy the texture.

Example 4 Blending of syrup solution The sugar content, the fat and oil content and the texture retention state at a coverage of 80% by weight of corn flakes were examined. The syrup solution of Example 1 was sprayed while adjusting the sugar content and the amount of fats and oils, and the texture after 3 minutes from pouring cold milk into dried cornflakes was compared by sensory evaluation. Evaluation criteria were set as in Example 3. Further, those having problems in workability in terms of viscosity of syrup solution, adhesion of corn flakes, and drying efficiency are indicated by black symbols. Evaluation criteria for workability Drying efficiency; moisture content of 3% by weight after drying at 135 ° C for 15 minutes
Be the following. Loosening of cornflakes; lumped cornflakes should be 5% or less. (After drying, run in a rotary drum or rotary kettle for 5 minutes while applying cold air, and measure the state after loosening.)

[0021]

[Table 2] From the above results, the sugar content of the syrup is 60 to 8
It was the best to adjust the content to 0% by weight and the oil content to 3 to 10% by weight from the viewpoint of maintaining the texture in cold milk and workability.

Example 5 Coverage rate of syrup solution Regarding the coverage rate of syrup solution on corn flakes and the state of retaining texture, the syrup solution of Example 1 was sprayed at various ratios, and the same sensory evaluation as in Example 4 was performed. went.

[0023]

[Table 3] As described above, from the viewpoints of workability and retention of texture in a cold beverage, a coverage rate of 60 to 90% is suitable.

Example 6 A mixture of 3.0 parts by weight of lecithin and 3.0 parts by weight of vegetable oil was sprayed onto 64.0 parts by weight of cocoa powder (fat content 10 to 12%) by a conventional method. Furthermore, 30.0 parts by weight of granulated sugar were mixed and pulverized to obtain cocoa powder that was immediately soluble in cold water. 50.0 parts by weight of the cocoa powder immediately soluble in cold water was mixed with 49.5 parts by weight of granulated sugar and 0.5 part by weight of perfume, and then granulated by using a fluidized bed granulator, and the water content was 2%.
It was dried to the following to obtain a conditioned cocoa immediately soluble in cold water. 5 g of the corn flakes obtained in Example 1 was mixed with 10 g of the adjusted cocoa to prepare a product. As a drinking method, cold milk is sprinkled on the above product and stirred with a spoon until the cocoa is dissolved. It became a new type of beverage with a crispy texture.

The preference value and selectivity of the products obtained by the present invention were investigated by using 30 elementary school students as a panel. The evaluation criteria of the preference value are as follows. Tasty +2 A little tasty +1 Not sure 0 A little bad -1 Bad 2

[0026]

[Table 4] From the above results, the corn flakes ice cocoa of the present invention, compared to normal ice cocoa, also commercially available corn flakes ice cocoa, has a crispy texture at the time of drinking, and also the preference value, selectivity significantly. Outstanding results were obtained.

[0027]

The corn flakes obtained according to the present invention can retain a crispy texture even in a cold beverage. Therefore, it has become possible to apply to a new type of beverage in which the delicious taste of cocoa is added to the delicious taste of cocoa, such as mixing with the adjusted cocoa which is immediately soluble in cold water and drinking it in cold milk.
Especially, it can be expected as a drink with corn flakes, which is ideal for children's snacks or breakfast.

Claims (3)

[Claims] 1. A syrup solution having a sugar content of 60 to 80% by weight and an oil content of 3 to 10% by weight is added to corn flakes in an amount of 60 to 90%.
A method for producing corn flakes, which comprises spraying wt% and then drying until the water content is 3 wt% or less. 2. Corn flakes obtained by the method according to claim 1, which retain texture in a cold beverage. 3. A modified cocoa containing the corn flakes according to claim 2 and cocoa powder which dissolves immediately in cold water.