KR20210108638A - Method of processing corn - Google Patents

Abstract

Provided is a method of processing corn, capable of producing two crops of corn by freezing and storing waxy corn in a vacuum-packed state, boiling the same to produce a corn mixture, and then re-freezing the same. The method of processing corn comprises the following steps: peeling dry waxy corn and separating corn kernels; vacuum packaging the separated corn kernels, and freezing and storing the same in a freezer at -5 to -6℃ for 48 hours; and boiling the frozen corn kernels to make a corn mixture.

Description

Corn processing method

The present invention relates to corn, and more particularly to a method for processing waxy corn.

Corn contains a large amount of linoleic acid, an unsaturated fatty acid, which reduces blood cholesterol, and contains a protease inhibitor, which is effective in preventing breast cancer, colon cancer, and prostate cancer. In oriental medicine, corn beard is effective for kidney disease and diabetes, corn tea is effective for high blood pressure and fatigue recovery, and sticky corn has a lot of viscosity and is chewy and can be used as a meal substitute. In addition, red beans, like other legumes, are rich in carbohydrates and protein, and contain a large amount of phosphorus, calcium, iron, and various vitamins. Polyphenols contained in red beans are effective in improving the symptoms of vascular diseases such as high blood pressure and hyperlipidemia by lowering blood cholesterol levels. It is particularly effective in diuretic and defecation. This is because saponin, which is commonly known to be contained in ginseng, is also contained in red beans.

Edible corn grown in Korea is largely divided into sweet maize, chodang maize, and sticky maize. Here, sweet corn (sweet corn) and chodang corn are mostly made of sugar starch except for the seed in the center of the corn kernel, and when mature, the eggs become wrinkled. be used as Waxy corn (waxy corn) is a sticky starch made of corn kernels, so it is steamed and used as a snack or used to make rice cakes.

Although there are some differences depending on the cultivar, corn kernels generally reach their maximum size at 28 to 35 days after fertilization, but their weight reaches their maximum at 40 to 49 days after fertilization, and when they are ripe after fertilization (mature stage), It goes through full ripeness (high ripening), hardening (hardening), and soft ripening (yellow ripening) to reach ripening (maturity), and it takes 45 to 60 days to mature. Most of the green corn when it is fully ripe is harvested and then steamed with sugar or salt added, and consumed by eating. OK, it shows excellent product value.

However, as is well known, since fresh corn continuously maintains vital activities such as respiration, transpiration, and post-ripening after harvest, freshness deteriorates as it consumes its own nutrients, and consequently, commercial properties and food value are lost. In particular, in green corn, if the temperature is not lowered, the sugar, a quality indicator component, is changed to starch, which loses taste and hardens the skin, which deteriorates the physical properties. decreases and the product loses its value.

In order to solve this problem, in the prior art, there is known a technique of pre-cooling treatment for quickly lowering the product temperature in an appropriate way immediately after harvest in order to maintain high quality and increase freshness and added value of fresh agricultural products such as green corn harvested in summer. However, the well-known pre-cooling treatment can have the effect of extending the storage days of green corn by about 5 to 7 days, but has a disadvantage in that long-term storage is impossible.

On the other hand, green corn has a disadvantage in that it is very difficult to separate the eggs by threshing because the tissue is soft as described above. In other words, there is a problem in that it is not easy to separate the eggs of green corn that are not dried because the eggs will recede and explode as sugar comes out.

Accordingly, in most foods using corn kernels, it is often used after separating the eggs from the ripe corn when the eggs are dry. However, as described above, the dried corn kernels are changed to starch, and the hull is hardened, resulting in poor taste and remarkably reduced flavor, thereby reducing commercial value. In addition, the eggs separated from the dry corn are hard and have to be steamed several times or for a long time, so that the tissues are soft and the cooking is very inconvenient.

It is a dried corn processed product according to the prior art, which has a low sugar content and takes 70 days to ripen.

Republic of Korea Patent Publication No. 10-0675428 (2007.01.22.)

The present invention was devised to solve the above problems, and it is an object of the present invention to provide a method capable of cultivating two crops of corn by freezing and storing waxy corn in a vacuum-packed state, then boiling it to produce a corn mixture, and then freezing it again. .

Another object of the present invention is to solve the above-mentioned problems, in which waxy corn and red beans are frozen and stored in vacuum packaging, boiled to produce corn red bean paste, and then frozen again, so that two crops of corn are possible. The purpose is to provide a method.

The method for processing corn according to the present invention comprises the steps of i) separating corn kernels by peeling dry sticky corn; ii) vacuum-packing the separated corn kernels and then storing them frozen in a freezer at -5°C to -6°C for 48 hours; and iii) boiling the frozen-stored corn kernels to make a corn mixture.

Step i) may include the step of separating the waxy corn kernels by peeling the dried waxy corn and the seeds are whitening wax. Step ii) is to put the separated corn kernels in a plastic pack and vacuum packaging for each type; Alternatively, water and the separated corn kernels are put in a can in a weight ratio of 1.5:8.5, boiled for 30 minutes, and vacuum-packed.

Corn processing method according to another embodiment of the present invention comprises the steps of: a) separating corn kernels by peeling dry sticky corn; b) mixing red beans with the separated corn kernels in a weight ratio of 8:1 to produce a mixture; c) boiling the corn red bean mixture at 90° C. to 110° C. for 10 to 15 minutes to produce a corn red bean paste; and d) putting the corn red bean paste in a plastic pack, vacuum-packing each type, and then refrigerated storage in a freezer at -5°C to -6°C for 48 hours.

A method of processing corn according to another embodiment of the present invention comprises the steps of separating corn kernels by peeling dry sticky corn; mixing red beans with the separated corn kernels in a weight ratio of 8:1 to produce a mixture; and adding water and the mixture to a can in a weight ratio of 1.5:8.5, boiling at 90° C. to 110° C. for 30 minutes, and vacuum-packing the corn red bean paste.

The method according to the present invention is a method of processing dry corn that is not seen around us. After harvest, it can be collected throughout the winter, and corn, which is difficult to treat at the farm, is processed. In this way, two crops of corn are possible, and there is an advantage in that farmers can receive a reasonable price, and the whole nation can use corn for dessert or as a meal substitute.

1 is a flowchart illustrating a method of processing corn according to a first embodiment of the present invention.
2 is a flowchart illustrating a method of processing corn according to a second embodiment of the present invention.
3 is a flowchart illustrating a method of processing corn according to a third embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

The staple foods of our food are rice, porridge, rice cakes, noodles, dumplings, rice cake soup, and sujebi. Among them, beombeok is a type of porridge, and it was made by mixing other ingredients when it was difficult to make rice cakes due to a lack of grain flour such as rice. In the past, this stuffing was eaten as a staple food, but now it has become a popular food for well-being and health.

The present invention relates to a method for processing waxy corn, and the seeds are white wax, completely dried, then threshed, peeled by machine, and then vacuum-packed. In order for housewives to cook at home, instructions are put in plastic bags and packaged by type. For those who like red beans, 100g of red beans are packaged in 800g of corn. After packaging, store at 5° to 6° and avoid direct sunlight. The boiled and cooked food should then be vacuum-packed.

Example 1

1 is a flowchart illustrating a method of processing corn according to a first embodiment of the present invention.

Referring to FIG. 1 , the seeds are whitening wax and dried completely, and then the waxy corn is peeled to separate the corn kernels (step S102).

The separated corn kernels are placed in a plastic pack, vacuum-packed by type, and stored frozen in a freezer (not shown) at -5°C to -6°C for 48 hours to avoid direct sunlight (step S104). In this case, the instructions can be put in a plastic bag for housewives to cook at home. In addition, water and the separated corn kernels can be put in a can instead of a plastic bag in a weight ratio of 1.5:8.5, boiled for 30 minutes, and then vacuum-packed.

When stored frozen at such a temperature, the taste and flavor of the corn kernels can be maintained while maintaining good taste and aroma over a long period of time. Therefore, regardless of the corn harvest season, the eater can purchase the plastic pack stored frozen as described above, open it, and then boil the corn kernels to cook it. At this time, the frozen storage temperature does not need to be lower than -6 ℃, and when the frozen storage temperature is higher than -5 ℃, the process of gradually changing the sugar to starch proceeds, and the taste and flavor of the corn gradually deteriorate, so that the marketability is lowered. It is preferable to store frozen in In this case, the instructions can be put in a plastic bag for housewives to cook at home.

The frozen and stored corn kernels are placed in a heating container (Hetbahn container) filled with water and boiled at 90° C. to 110° C. for 10 to 15 minutes to make a corn filling (step S106).

Example 2

2 is a flowchart illustrating a method of processing corn according to a second embodiment of the present invention.

Referring to FIG. 2 , the seeds are whitening and dry completely, and then peel the sticky corn to separate the corn kernels (step S202).

The corn mixture may further contain red beans. Red beans are hard-boiled and not ripe, so they are soaked for more than 5 hours. Add twice as much water as the red beans to the soaked red beans and bring to a boil. Red beans can be boiled alone or together with corn kernels.

If red beans are boiled alone, no red bean water is added to the corn kernels, so the color of the corn mixture can be prevented from turning dark. On the other hand, red beans contain a lot of vitamin B1, which is effective for beriberi and constipation. Red beans purify the blood, prevent adult diseases such as hyperlipidemia and high blood pressure, and facilitate blood circulation. In addition, red beans are effective in preventing and alleviating diabetes and helping diuresis. Red beans (small bean, 小豆, Azuki beans) contain mineral components such as sodium, calcium, magnesium, potassium, iron, tannin, and polyphenol components, and have a low content of energy such as carbohydrates, lipids, and proteins. It is known to be a high-nutrition legume containing energy such as lipids and proteins, and is used as a raw material for manufacturing sweet red bean porridge, red bean paste, yokan, and the like. Meanwhile, in recent years, the increase in triglycerides due to excessive calorie intake, arteriosclerosis, hypertension, diabetes, and other lifestyle-related diseases have become a problem due to changes in living environment and diet. An edible, so-called health drink is attracting attention.

100 g of red beans are mixed with 800 g of the separated corn kernels in a weight ratio of 8:1 to produce a corn red bean mixture (step S204).

The corn red bean mixture is placed in a heating container (Hetbahn container) filled with water and boiled for 10 to 15 minutes at 90° C. to 110° C. to produce corn red bean paste (step S206).

The corn and red bean stuffing is put in a plastic pack and vacuum-packed by type, and then stored frozen in a freezer at -5°C to -6°C for 48 hours to avoid direct sunlight (step S208).

Example 3

3 is a flowchart illustrating a method of processing corn according to a third embodiment of the present invention.

Referring to FIG. 3 , the seeds are whitening and dry completely, and then peel the sticky corn to separate the corn kernels (step S302).

100 g of red beans are mixed with 800 g of the separated corn kernels, that is, in a weight ratio of 8:1 to produce a mixture (step S304).

Water and the mixture are put in a can in a weight ratio of 1.5:8.5 and boiled at 90° C. to 110° C. for 30 minutes to produce a mixture of corn red beans and vacuum-packed (step S306).

Comparative Example 1

- Corn stuffing was prepared in the same manner as in Example 1, except that it was frozen at 3° C. for 30 hours. The appearance of the corn pancake thus prepared was sensory evaluated in the same manner as in Example 1, and the results are shown in Table 1 below.

Comparative Example 2

- Corn stuffing was prepared in the same manner as in Example 1, except that it was frozen at 7° C. for 20 hours. The sensory evaluation of the appearance of the corn litter thus prepared was performed in the same manner as in Example 1, and the results are shown in Table 1 below.

Experimental Example 1

The external appearance conditions of the corn-stuffed and corn-red bean-stuffed products prepared in Examples 1 and 2 and the corn-stuffed prepared according to Comparative Examples 1 and 2 were visually and sensory evaluated, and the results are shown in Table 1 below.

division Freezing temperature (℃) Freezing time (h) appearance condition Example 1 -6 48 Good Example 2 -6 48 Good Example 3 -5 48 Good Comparative Example 1 -3 30 error Comparative Example 2 -7 20 error

As can be seen from the above, the freezing time can be well maintained within the preferred range of the invention, and the results are shown in Table 2 by storing the corn kernels in a plastic bag for 6 to 12 months, respectively, in the following manner. It was.

Vacuum-packed plastic packs were kept at -6°C and stored in a freezer. The plastic packs of corn stored in this way were sensory-evaluated for taste and aroma over storage time in the same manner as in Example 3, and the results are shown in Table 2.

Vacuum packaging can be easily used if a known technology is applied to improve long-term storage.

In the case of corn-stuffed corn, when boiled, a sticky liquid comes out, giving it a mysterious taste. In the case of corn red bean stuffed with red beans, it should be stored at -25°C to -40°C, and the shelf life is 3 to 6 months. This is the first time you will ever taste corn like this. Table 2 below shows the sensory test results.

division Freezing temperature (℃) Freezing time (months) appearance condition Example 1 -40 6 Good Example 2 -35 6 Good Example 3 -30 3 Good Example 4 -25 3 Good

When stored frozen at -5°C to -6°C, it can be stored while maintaining good taste and aroma of corn for a long time.

Table 3 below shows the results of preference evaluation by age.

division 20's to 30's 40's to 60's over 70 Corn Stuffed Good Good Good Corn Bean Stuffed Good Good very good

Younger and older people generally liked it.

On the other hand, although specific embodiments have been described in the detailed description and accompanying drawings of the present invention, the present invention is not limited to the disclosed embodiments, and the technical spirit of the present invention is provided to those of ordinary skill in the art to which the present invention pertains. Various substitutions, modifications, and changes are possible without departing from it. Accordingly, the scope of the present invention should not be limited to the described embodiments and should be construed as including not only the claims described below but also equivalents to these claims.

Claims (5)

i) separating the corn kernels by peeling the dry waxy corn;
ii) vacuum-packing the separated corn kernels and then storing them frozen in a freezer at -5°C to -6°C for 48 hours; and
iii) A method of processing corn comprising the step of boiling the frozen corn kernels to make a corn smear. The method of processing corn according to claim 1, wherein step i) comprises the step of separating the waxy corn kernels by peeling the dried waxy corn and the seeds are whitening wax. The method of claim 1, wherein step ii) is
Putting the separated corn kernels in a plastic pack and vacuum packaging for each type; or
A method of processing corn, comprising the step of putting water and the separated corn kernels in a can in a weight ratio of 1.5:8.5, boiling for 30 minutes, and vacuum packaging. a) separating the corn kernels by peeling dry waxy corn;
b) mixing red beans with the separated corn kernels in a weight ratio of 8:1 to produce a mixture;
c) boiling the corn red bean mixture at 90° C. to 110° C. for 10 to 15 minutes to produce a corn red bean paste; and
d) A method of processing corn comprising the step of putting the corn red bean paste in a plastic pack, vacuum-packing each type, and then freezing and storing in a freezer at -5°C to -6°C for 48 hours. Separating corn kernels by peeling dry sticky corn;
mixing red beans with the separated corn kernels in a weight ratio of 8:1 to produce a mixture; and
A method of processing corn, comprising the step of putting water and the mixture in a can at a weight ratio of 1.5:8.5, boiling at 90°C to 110°C for 30 minutes to produce a corn red bean paste, and vacuum packaging.

Images