KR940007882B1 - Method of making corn-cake - Google Patents

Abstract

The fryed corn is prepd. by (a) pulverizing corn into the 1/2-1/6 size of corn powder, (b) soaking the corn fragment at 20-50 deg.C for 6-24 hrs., (c) steaming the soaked corn fragment at 2-5 kgf/cm2 for 25-40 min., and drying at 50-70 deg.C for 8-24 hrs., and (d) puffing the obtd. corn fragment at 15 kgf/cm2 and frying in 150-170 deg.C edible oil.

Description

How to make corn fritters

The present invention relates to a method of manufacturing a fried cake made from corn. In general, corn is processed into a powder state and used as raw materials for various foods such as chips and flakes, or corn kernels are processed as it is without grinding corn to prepare fried cookies.

In particular, a method of manufacturing fried cookies using corn kernels is described in Korean Publication No. 83-1203.

However, in the case of manufacturing corn fried cookies by the conventional manufacturing method, since harmful substances such as caustic soda, hydrochloric acid, or sulfuric acid are used to peel the corn, even if the corn is neutralized, the chemicals harmful to the corn There is a defect that the trace amount remains and harms the human body and adds a swelling agent for swelling, but the swelling agent does not penetrate into the inside of the corn, and the expansion does not occur in the whole corn. Since oil does not penetrate the inside of the corn, the epidermis of the corn is fried and the inside of the corn is not fried.

In the preparation of fried sweets using corn of the present invention, the present invention relates to a method of preparing a fried sweet potato, which is peeled without using chemicals, and the whole corn is fried evenly so that the fried sweet potato is chewed gently. .

According to the present invention, the husk of the corn is peeled off by mechanical means, and the peeled corn is crushed to a size of 1/2 to 1/6, and the corn is eluted by eluting the starch component contained in the crushed corn. In order to maintain a certain size in the expansion process and to maintain the softness of the product in the frying process, an immersion soaking process is immersed in water at room temperature for 5 to 24 hours, and a steaming process for steaming the soaked corn at a pressure of 2 to 5kgf / ㎠ for 30 to 40 minutes. And, the expansion of the steamed corn at a temperature of 50-70 ℃ for 8 to 24 hours to hydrate less than 10% and swelling at a pressure of 15kgf / ㎠ in the expansion machine, and the expanded corn 150 to 170 ℃ It is made of a frying process, which consists of a frying process of frying with edibles and deoiling for 1 minute in a centrifuge at 400-500 rpm.

Hereinafter, the present invention will be described in more detail with examples.

EXAMPLE

This embodiment relates to the manufacture of corn fritters which are peeled by means, crushed into corns, immersed in water at room temperature, soaked and dried, and then dried again to swell and fry in an inflator.

First, the grinding process according to the present invention is made as follows. That is, the corn kernels are collided with each other and rubbed, and the corn is peeled off and then crushed by an appropriate size operation.

At this time, the grinding size of these corn pieces is preferably crushed to the size of 1/2 ~ 1/6 per corn kernel in consideration of the final product is fried.

The crushed corn is then treated with a soaking process, which elutes the starch content in the corn to make the corn fine, to maintain a constant size in the expansion process, and to obtain a smooth product in the frying process.

This soaking process was carried out in water at room temperature and found that there was a difference in soaking time depending on the water temperature.

In other words, the immersion process can be achieved by immersing in a water bath at a temperature of about 20 ~ 30 ℃ 24 hours, about 35 ~ 40 ℃ 12 hours, about 45 ~ 50 ℃ 6 hours.

Subsequently, the soaked corn 40 minutes under a pressure of 2kgf / ㎠, 35 minutes under a pressure of 3kgf / ㎠, 30 minutes under a pressure of 4kgf / ㎠, 5kgf / ㎠ pressure in order to prevent the size of the expanded particles to become large Steam for 25 minutes. Again, steamed corn is dried for 8 to 24 hours at a temperature of 50 ~ 70 ℃, but the moisture of the corn is dried to less than 10%.

The drying treatment is carried out in a closed drying chamber, and the dried corn proceeds to the next step and is expanded. The expansion process is performed in the expansion machine and expands by expanding momentarily under pressure of about 15 kgf / cm 2, thereby expanding.

The expansion of corn occurs by instantaneous evaporation of the water that penetrates inside the corn when the pressure drops instantaneously at a certain pressure.

Puffed corn is made after going through an immersion process and a steaming process, and the water is evenly penetrated into the corn during the process, so that the expansion is made evenly throughout the corn.

Puffed corn is fried in cooking oil at 150-170 ° C., and then de-oiled for 1 minute in a centrifuge at 400-500 rpm.

The present invention has a beneficial feature that can ensure the ease of the process while being able to be processed in good quality without the use of harmful chemicals as a means of manufacturing fried foods using corn.

Claims (1)

Grinding process to grind corn to 1/2 ~ 1/6 size per kernel by mechanical means, and to elevate the starch component in the ground corn to keep the corn well and maintain constant size and softness in the expansion process. Immersion soaking process for 24 hours to 6 hours in a reservoir of about 20 ~ 50 ℃, steaming process to steam soaked corn at 2 ~ 5kgf / ㎠ for 25 ~ 40 minutes, and steamed corn at 50 ~ 70 ℃ A method of producing a corn fritters comprising a swelling step of drying for 8 to 24 hours at a temperature to swell at a pressure of 15 kgf / cm 2 in a swelling machine and a frying step of de-oiling the swelled corn with cooking oil at 150 to 170 ° C.