JPS63109751A - Popcorn material, preservable for long period and useful for microwave oven - Google Patents

Abstract

PURPOSE:To obtain the titled material having good flavor even in preserving for a long period without causing reduction of an enlarged volume, by hermetically sealing corn and specific edible oil or fat in a container. CONSTITUTION:A material obtained by hermetically sealing (A) corn and (B) edible oil or fat in an amount of 28-65wt%, preferably 30-60wt% based on the ingredient (A) in a container. The ingredient (B) preferably has 20-50wt% solid fat ratio at 35 deg.C and common salt, flavoring agent and colorant may be further contained.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a popcorn material that can be made into popcorn by heating in a microwave oven. More specifically, the present invention relates to a popcorn material that can be heated in a microwave oven to produce popcorn that has good flavor and hardness even when stored for a long period of time.

The popcorn material of the present invention can be used not only for producing popcorn but also as a material for preparing popcorn at home, thereby allowing consumers to use popcorn after preparation II. be.

[Technical background and explanation of prior art 3 “Solid fat ratio” (SFI) of edible oils and fats in this specification
Nuclear Magnetic Resonance Spectroscopy [B L9 Madison and R.C. Hill: Journal of the American Oil Chemists Society
, LsMadison & R-C.

Hllll: Journal of the Ame
rican O1lChemist's 5ocle
ty) Vol. 55, No. 3, p. 328 (1978)].

In addition, the term "pop volume" as used herein refers to the volume of popcorn produced from a unit weight of corn, placed in a measuring cylinder, vibrated, and reached its minimum volume.

Until now, popcorn has been widely eaten, but it was also made at home from popcorn ingredients by heating it over an open flame using a frying pan, etc., due to the fun of making it.

With the recent spread of microwave ovens, attempts have been made to make popcorn at home using a microwave oven. There is a phenomenon in which the ratio of cones (unbarged rate) increases and the volume of burst cones decreases. this is,
This is thought to be due to the fact that the total amount of heat supplied to the corn is smaller when heating with a microwave oven than when heating with an open flame, and the temperature of the corn and fat rises more slowly. It could not be stored for a long time.

Until now, we have developed machines for manufacturing popcorn ingredients for microwave ovens (Japanese Patent Application Laid-Open No. 57-12968, JP-A No. 56-1999)
8! Y260 and JP-A-56-85261) were proposed, and popcorn in a container (JP-A-60-210959) was proposed as a popcorn material for microwave ovens.
(Japanese Patent Laid-Open No. 60-210960) have been proposed.

The present inventors continued their research with the intention of easily creating a popcorn material that could be made in a microwave oven. Introducing the concept of the amount of fat added to corn and the solid fat ratio (SFI)
It has been found that the "unpopped rate" and "popped volume" are affected, and the present invention has been achieved based on this knowledge.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a popcorn material for microwave ovens that allows popcorn to be obtained in the same way as when heated directly over an open flame even when heated in a microwave oven. To provide a popcorn material capable of making popcorn with good flavor and no decrease in expanded volume even when the popcorn is heated in a microwave oven.

The present invention has a cone and a ratio to the cone of 28 to 28.
This popcorn material for microwave ovens consists of 65% (by weight) of edible oil and fat and is sealed in a container.

The edible oil and fat in the popcorn material for microwave ovens of the present invention can be an edible oil with a solid fat ratio of 20 to 50% (by weight) at 35°C, and the ratio of edible oil to corn is 30 to 60% (by weight). ), and a small amount of salt, flavoring agent, coloring agent, etc. can be added to the microwaveable popcorn material consisting of corn and edible oil/fat.

The popcorn material for microwave ovens of the present invention has no unpopped corn even after long-term storage by adjusting the ratio of its component edible oil to corn to 28 to 65% (by weight). Popcorn with good flavor and hardness can be made using a microwave oven.

[Detailed description of the invention]

The popcorn material for microwave ovens of the present invention is prepared by placing a predetermined amount of corn and a predetermined amount of pre-heated and melted edible oil or fat in a sealable container, and then adding a required amount of salt and flavoring as necessary. It is made by adding coloring and sealing the container.

In the production of the popcorn material for microwave ovens of the present invention, sweeteners and other seasonings may be added in addition to the above-mentioned common salt, flavoring agents, and coloring agents.

The edible oil and fat in the popcorn material for microwave ovens of the present invention may be any oil or fat that is normally edible.
It is preferable to use an edible fat or oil having a solid fat ratio of 20 to 50% (by weight) [more preferably 20 to 30% (by weight)] at °C.

Such edible fats and oils include soybean oil, rapeseed oil, palm oil,
Corn oil, hydrogenated oils, or mixtures thereof can be used.

Any corn can be used as long as it is used for producing popcorn, and commercially available corn can also be used satisfactorily.

The container may be made of any material that will not melt or break when the microwaveable popcorn ingredient is heated in the microwave; Since the cone bursts and increases its volume when heated in Preferably, one that can be sealed. For example, bags or containers made of polyester film are used as such containers.

A specific example of the production of the popcorn material for microwave ovens of the present invention is as follows.

Cone 45I is placed in a heat-sealable polyester container (capacity at maximum expansion: 1,500 to 1,600 d).
11 Preheated and melted edible oil + 8.9, salt 0.
511 flavoring 0.000511 and coloring 0.021
and the container is sealed by heat sealing.

The product thus prepared is solid at room temperature, and the corn, edible oil, salt, flavoring, and coloring are solidified at the bottom of the container.

Place this product in the microwave (500~aoov),
By heating for 3 to 4 minutes, the corn in the container becomes
Popcorn is obtained by bursting while containing edible oil, salt, flavoring and coloring, and greatly increasing its volume.

The present invention will be explained in more detail below with reference to Test Examples and Examples, but the present invention is not necessarily limited to these examples.

Test Example 1 Relationship between solid fat ratio at 35°C of fat and oil in corn stored with added fat and moisture content of corn after storage, relationship between moisture content of corn after storage and burst volume, and solid state of fat and oil at 35°C A test was conducted on the relationship between fat ratio and burst volume.

(1) Sample In this test, commercially available popcorn corn [moisture scale 11:I 3.1% (weight)] and solid fat ratio at 35°C were 5% (weight), 3596 (weight ff1) and 50% (weight). weight) of rapeseed oil was used.

Cone 459 for popcorn can be heat-sealed in a polyester container <m Capacity when expanded: 150
0yd) and add 18g of the above rapeseed oil to it.
After the rapeseed oil was sufficiently solidified at room temperature, the top of the container was sealed by heat sealing, and a sample of 3Mi microwaveable popcorn material was prepared.

(2) Test method (2-1) Moisture content after 4 weeks storage After storing the sample at the temperature shown in Table 1 for 4 weeks, the sample was placed in a water bath and heated to 70°C. After the oil was melted, the corn was removed and the rapeseed oil was thoroughly removed from the corn.

The moisture content of this corn was measured by a conventional method.

This test was performed five times for each sample, and the average value was determined.

(2-2) Table 2 shows the moisture content and popping volume of the sample after storage! After storing at 356C for the weeks shown in , 2 and 3, 10 samples were randomly taken from each test plot, and the moisture content of the 5 samples was measured in the same manner as in (2-1). did.

The remaining 5 samples were placed in a household microwave oven (NE 8800, manufactured by Matsushita Electric Industrial Co., Ltd.) and heated for 60 minutes.
The mixture was heated for 3 minutes and 30 seconds to make popcorn. This popcorn is placed in a measuring cylinder and given small vibrations, and when the volume no longer decreases, the body al (d
) was read, and this volume was defined as the repellent body 111 (d).

(3) Test results (3-1) Moisture content after 4 weeks of maintenance It was as shown in the m1 table.

Table 1 Solid fat ratio of rapeseed oil at 35'C (3-
2) Moisture content and popping volume after storage Table 2-1, 2
and 3.

Table 2-1 Storage period of corn, moisture content of corn, and popping volume (below the margin) Table 2-2 Storage period of corn, moisture content of corn, and popping volume (below the margin) Table 2-3 Storage of corn Duration, Moisture Content and Splash Volume of Corn (4) Discussion According to Table 1, corn stored in rapeseed oil with a low solid fat ratio has a lower retention rate after storage than corn stored in rapeseed oil with a higher solid fat ratio. The decrease in water content is large. This shows that when corn is stored in edible fats and oils with a high solid fat ratio, its moisture content can be maintained.

According to Table 2, there is a strong correlation between the decrease in moisture content of corn after storage and the decrease in popping volume. Since this is an increase in the unpopped rate, it can be seen that reducing the decrease in the water content of the corn after g retention is effective in maintaining the unpop rate of the corn after g retention.

From the results in Table 2, a regression curve of the relationship between the moisture content of the corn after storage and the popping volume was determined for the solid fat ratio of rapeseed oil, and is shown in FIG.

The vertical axis in Figure 1 is the popping volume of the cone after storage,
And the horizontal axis is the moisture content of corn after storage, ○−O
is corn stored in rapeseed oil with a solid fat ratio of 50% (weight) at 35°C, Δ-Δ is corn stored in rapeseed oil with a solid fat ratio of 30% (weight) at 35°C,
And x-x shows the results for corn stored in rapeseed oil with a solid fat ratio of 5% (weight) at 35°C.

According to Figure 1, even if corn has the same moisture content after storage,
Those stored in rapeseed oil with a low solid fat ratio at 35° C. have a small burst volume, and the decrease in burst volume is large as the moisture content decreases after storage. From this, it can be seen that corn stored in edible oil with a high solid fat ratio has a small decrease in burst volume, but the decrease in burst volume is due to an increase in the unpop rate. It can be seen that storing the cone inside is effective in maintaining the popping rate of the cone.

Test Example 2 In this test, the relationship between the solid fat ratio of edible fats and oils and the burst volume during the preservation of corn was tested.

(1) Sample In this test, the same Ichisaka popcorn corn as in Test Example 1 was used, and the edible oil was rapeseed oil whose solid fat ratio at 35°C was adjusted to the value shown in Table 3 by adding ice packs. used.

Cone 45 for whelk cone. lit into the container used in Test Example 1 (1), add 18 g of the above melted rapeseed oil, and after sufficiently solidifying the rapeseed oil at room temperature, heat seal the top of the container. The sample was sealed and used as a sample of each popcorn ingredient for microwave ovens.

(2) Test method (2-1) Measurement of popping volume After storing the sample of the popcorn material for microwave ovens for two months in a constant temperature room at 35°C, it was placed in the home microwave oven of Test Example 1, 3 minutes at 600W
It was heated for 0 seconds to make popcorn. Place each popcorn in a measuring cylinder and give it a little vibration.
The volume (-) when the volume no longer decreased was read, and the average value of this volume was taken as the burst volume (-).

(2-2) Sensory test of popcorn The popcorn whose popping volume was measured as described above was
A total of 20 panelists, 10 men and 10 women, ate the samples and asked them to describe the flavor of each sample.

(2-3) Control test From the sample of the popcorn material for microwave ovens mentioned above, a 5 m sample was randomly taken, regardless of the solid fat ratio of rapeseed oil.
Popcorn was heated in a microwave oven, and the popping volume (-) was measured and calculated.

This popcorn was subjected to a sensory test in the same manner as in (2-2) above.

(2-4) Volume Reduction Rate The rate of decrease in the burst volume of the sample after storage was calculated when the burst volume of the control was set as 100.

(2-5) Comprehensive Judgment Judgment was made by placing emphasis on flavor and considering this in conjunction with the volume reduction rate.

◎: Good ○: Slightly good △: Slightly poor ×: Poor (3) The test results were as shown in Table 3. The flavors in Table 3 are:
This is an item mentioned by many panelists.

(Margins below) Table 3 Solid fat ratio of rapeseed oil and corn bursting volume, volume reduction rate and flavor in preserving corn According to Table 3, in terms of volume reduction rate and stupidity,
It is best stored in rapeseed oil with a solid fat ratio of 20% (weight) or more at 35°C.
Foods stored in rapeseed oil with a solid fat ratio of 50% (weight) or less at 35°C are acceptable, and those stored in rapeseed oil with a solid fat ratio of 20 to 30% (weight) at 35°C are better. preferable.

Test Example 3 In this test, the relationship between the proportion of edible oil and fat in the preservation of corn, the burst volume, and the flavor was examined.

(1) Using rapeseed oil with a solid fat ratio of 29.8% (l weight) at 35°C, the ratio of rapeseed oil to corn was
A popcorn ingredient for microwave ovens was prepared in the same manner as in Test Example 2, except that the ingredients were as shown in the table.

(2) Test method (2-1) Measurement of burst volume It was conducted in the same manner as Test Example 2.

(2-2) Sensory test of popcorn It was conducted in the same manner as Test Example 2.

(3) Test results It was as shown in Table 4.

Table 4 Proportion of rapeseed oil and fs4 in corn preservation
According to the table, from the viewpoint of the flavor of popcorn, the ratio (weight) of edible oil and fat to corn is preferably 28 to 65% (weight), and more preferably 30 to 60% (weight).

[Consideration of test examples]

According to the results of the test example, when storing corn,
An edible oil with a solid fat ratio of 20 to 50% (by weight) [preferably 20 to 30% (by weight)] is added to the corn at a solid fat ratio of 28 to 65% (by weight) [preferably 30 to 60% (by weight)]. It can be seen that if used in the appropriate proportions, a popcorn material for microwave ovens can be obtained that can produce popcorn with good popping volume and flavor.

Example! 50 g of commercially available popcorn corn, pre-heated to 80°C and melted rapeseed oil [solid fat ratio at 35°C:
20.8% (weight ff1)) Tsy and commercially available purified salt IJil were filled into a polyester container (1500-volume), and the top was heat-sealed to obtain 100 pieces of popcorn material for microwave oven use.

Comparative Example 1 100 popcorn utensils for microwave ovens were obtained in the same manner as in Example 1, except that rapeseed oil having a solid fat ratio of 15.1% (by weight) at 35°C was used.

10 product names of Example] and Comparative Example 1 were added to 35
After storing at ℃ for 2 months, a.
oow for 3 minutes and 30 seconds, the popping volume was measured in the same manner as Test Example 2, and the flavor and hardness of the popcorn was tested.

The results of the measurements and tests were as shown in Table 5.

The popping volume values in Table 5 are the average values of 10 samples, and the flavor and hardness were determined by a panel of 10 men and 10 men.
This is the item that received the most comments from the panelists in the sensory test conducted by the company.

(Left below) According to Table 5, the solid fat ratio at 35°C is 20.8.
The product of Example 1 using edible fats and oils of 3% (by weight)
It can be seen that this product is superior to the product of Comparative Example 1, which uses edible fat and oil having a solid fat ratio of 15.1% (by weight) at 5° C., in terms of popping volume, flavor, and hardness.

Example 2 100 popcorn ingredients for microwave ovens were obtained in the same manner as in Example 1, except that palm oil having a solid fat ratio of 48.8% (by weight) at 35°C was used.

Comparative Example 2 100 popcorn 11 ingredients for microwave ovens were obtained in the same manner as in Example 1, except that palm oil having a solid fat ratio of 55.3% c weight at 35° C. was used.

10 product names of Example 2 and Comparative Example 2, 35
After being stored for two months at ℃, the popping volume was measured in the same manner as in Comparative Example 2, and the popcorn was tested for graininess and hardness.

The results of the measurements and tests were as shown in Table 6.

According to Table 6, the solid fat ratio at 35''C is 48
．． The product of Example 2, which used 8% (by weight) of edible oil, had better flavor and hardness than the product of Comparative Example 2, which used edible oil and fat with a solid fat ratio of 55.3% (by weight) at 35°C. It can be seen that it is superior in some respects.

Example 3 40 g of commercially available popcorn corn, soybean oil preheated to 80°C and melted [solid fat ratio at 35°C: 26]
・5% (weight)) 12Jil and commercially available M salt 1y were filled into a polyester container (1500-volume (at maximum expansion)) and the top was heat sealed to obtain microwaveable popcorn material @100 pieces. .

Comparative Example 3 Solid fat ratio at 35°C is 26-596 (heavy Wk)
100 popcorn ingredients for microwave ovens were obtained in the same manner as in Example 3, except that 8 g of soybean oil was used.

Immediately after manufacturing, IO pieces of each of the product of Example 3 and Comparative Example 3 were heated at 600W for 3 minutes and 30 minutes using a household microwave oven (manufactured by Matsushita Electric Industrial Co., Ltd., NE 8800).
After heating the popcorn for seconds to make it pop, a taste test was conducted on the popcorn by a panel of 10 men, 10 women, and 20 TTs.

The results of the preference test were as shown in Table 7.

Table 7 Flavor Comparison of Example 3 and Comparative Example 3 According to Table 7, the product of Example 3, which uses a large amount of soybean oil, is the product of Comparative Example 3.
It can be seen that the flavor is superior to that of other products.

Example 4 30 g of commercially available popcorn corn, palm oil preheated to 80°C and melted [solid fat ratio at 35°C:
23.2% (weight)) and 1 g of N salt were filled into a polyester container (1000 d capacity (at maximum expansion)), and the upper part was heat-sealed to obtain 100 popcorn materials for microwave ovens.

Comparative Example 4 100 popcorn materials for microwave ovens were obtained in the same manner as in Example 4, except that palm oil 249 having a solid fat ratio of 23.2% (by weight) at 35° C. was used.

Popcorn was popped in the same manner as in Comparative Example 3, and a taste test was conducted on the popcorn.

The results of the preference test were as shown in Table 8.

Table M8 Comparison of flavor between Example 4 and Comparative Example 4 According to Table 8, the product of Example 4 is superior in flavor to the product of Comparative Example 4, which uses too much palm oil. I understand.

〔Effect of the invention〕

(1) Even after being stored at room temperature for a long period of time, popcorn can be popped and has good flavor and firmness.

(2) Even after long-term storage, corn can be popped in the microwave.

(3) The manufacturing process is simple.

[Brief explanation of the drawing]

FIG. 1 is a chart summarizing the results of Test Example 2. Originator: Morinaga Milk Industry Co., Ltd.

Claims (4)

[Claims] (1) A popcorn material for microwave oven that can be stored for a long period of time, which is made of corn and 28 to 65% (by weight) of edible oil and fat of the corn, and is sealed in a container. (2) Microwave popcorn that can be stored for a long time as set forth in claim 1, wherein the edible oil has a solid fat ratio at 35°C of 20 to 50% (by weight). material. (3) The ratio of edible oil and fat to corn is 30 to 60%
(weight). The popcorn material for microwave oven that can be stored for a long period of time according to claim 1 or 2. (4) Long-term storage is possible according to any one of claims 1 to 3, characterized in that the corn and edible oil contain a small amount of salt, flavoring agent, and coloring agent. microwave popcorn ingredients.