JPS62275663A - Production of cake in custard pudding state, using sweet corn - Google Patents

Abstract

PURPOSE:To obtain a cake in a custard pudding state, having good taste and high nutrition, making most of taste of sweet corn, by using sweet corn which is blanched immediately after harvesting and kept in cold storage as a raw material. CONSTITUTION:Sweet corn within 4hr after harvesting is heated, sterilized, quenched and kept in cold storage preferably at <=about -20 deg.C. Then, a necessary amount of the sweet corn kept in cold storage is taken out, thawed, ground and filtered by the use of bleached cotton cloth, etc., to give a solution, which is blended with sugar, salt, agar or gelatin and concentrated under heating. Then, the concentrated solution is blended with equal - about twice as much milk as the corn by volume, heated preferably under reduced pressure, concentrated, the concentrated matter in a custard pudding state is put in a mold and cooled.

Description

Detailed Description of the Invention 3. Detailed Description of the Invention [Field of Industrial Application] This invention relates to a novel method for producing pudding-like confectionery using sweet corn.

[Purpose: Although various pudding-like confections have been commercialized and sent to the market, the present invention was invented with the aim of providing a new pudding-like confectionery that takes advantage of the taste of sweet corn. The manufacturing method thereof is disclosed.

[Structure of the Invention] The present invention includes (a) a first step of heating and sterilizing sweet corn within 4 hours after harvesting, and then rapidly cooling and freezing the corn.

(b) The second step of thawing the sweet corn, adding water, crushing it, and filtering it.

(c) A third step of adding sugar, salt, agar or gelatin to the filtrate and heating and concentrating it, and then adding milk and heating and concentrating it.

It is characterized by consisting of the above steps.

The details will be explained below.

Sweet corn is heated and sterilized within 4 hours after being harvested.
(hereinafter referred to as blanching), then rapidly cooled and frozen. Freezing is appropriate at -20°C or below.

Sweet corn rapidly loses its freshness and flavor after harvesting, so it is desirable to process it as soon as possible after harvesting, and it is necessary to blanch it and freeze it within 4 hours after harvesting.

Blanching must be done to prevent this.

The required amount of frozen sweet corn is taken out, thawed, crushed, and filtered.

Thawing may be done by adding approximately the same amount of hot water (90°C or higher) as the corn, or by leaving the corn at room temperature to thaw and then adding water.

Filtration is done using a moderate mesh cloth such as Saran.

Sugar, salt, agar, or gelatin are added to the filtered liquid to remove the lees, and the mixture is heated and concentrated until the water added during thawing evaporates. Next, add the same amount to about twice the volume of milk as the corn to further concentrate, but in this case, reduce the pressure to 60
Preferably, the concentration is carried out at ~70°C.

This is because if milk is heated above 60°C, milk skin will form on the surface and boil over, so reduce the pressure and heat it to 60~70°C.
It can be quickly concentrated by heating at C. When the concentrated pudding-like material is placed in a mold and cooled, the product of the present invention is completed.

The above is the method for producing a pudding-like confectionery according to the present invention, and radish can be obtained in various states depending on the degree of concentration. If you shorten the concentration time, you will get a drink suitable for drinking, if you stop halfway, you will get a creamy one, and if you boil it down to the end, you will get a yocan-like one.

A block diagram of the manufacturing process according to the present invention is shown below.

[Example] Next, an example of implementation will be shown.

Sweet corn 30 to 9 was rapidly cooled within 3 hours after harvesting and stored frozen at -25°C.

300 g of sweet corn was taken out 24 hours after freezing and thawed by adding hot water at about 95°C. The thawed corn was crushed using a juicer mixer and filtered through Saran cloth to remove the dregs.

Sugar 1009, salt 19, agar 59
Add and heat and concentrate until the water added during thawing evaporates.

Next, 300 cc of milk was added and heated and concentrated until the total amount was about 550 g to obtain a product of the present invention.

When I ate the finished product, it had a good texture and flavor with the sweetness of sweet corn.

As described above, the present invention provides a novel method for producing foods using sweet corn, milk, agar, etc. Both corn and milk are known as nutritious foods, and have a good texture and This makes it possible to obtain sweets that are also rich in nutrition.

Furthermore, it can be obtained in various states depending on the degree of concentration, and can be provided as a wide range of products, from beverages to yocan-like products.

A sensory test was conducted on the product of the present invention by a panel of 40 people (37 men, 1 woman), and as shown in the table below, the superiority of the pudding-like confectionery using the sweet corn of the present invention was recognized.

Claims (1)

[Claims] (a) A first step in which sweet corn is heated and sterilized within 4 hours after harvesting, and then rapidly cooled and frozen. (b) The second step of thawing the sweet corn, adding water, crushing it, and filtering it. (c) A third step of adding sugar, salt, agar or gelatin to the filtrate and heating and concentrating it, and then adding milk and heating and concentrating it. A method for producing pudding-like confectionery using sweet corn, which consists of the above steps.