JPH051699B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention can be easily made using a dedicated microwave oven.
Moreover, it is related to popcorn packaged in a container that is stable over a long period of time. (Conventional technology) In recent years, the penetration rate of microwave ovens has exceeded 50%, and the term "microwave food", which refers to foods that can be heated in a microwave oven, has become commonly used. One such food is popcorn. Conventionally, popcorn for microwave ovens is often made by mixing dry corn with oil, fat, seasonings, and spices, heating it, filling it into soft plastic pouches, and placing it in paper containers, paper bags, etc. When using it, it was necessary to tear open the pouch containing the corn, open it in a paper container or paper bag, and then microwave it. There is a similar product that comes in an aluminum container, but the drawback is that you cannot put it in the microwave as is. This type of popcorn uses oil and fat, and the overall melting point of the oil and fat is 35 to 42℃, probably because it affects the flavor of the popped corn, and its composition is
SFI (solid fat index) at 35°C is less than 25%.
These have the disadvantage that if stored in hot places in the summer or in warm warehouses, popcorn may have a poor puffing rate. (Problems to be Solved by the Invention) Dried corn, oil, fat, seasonings, and spices are mixed directly into the bottom of a paper container, paper bag, etc., and the mixture is filled in the bottom of the container, which is very convenient because it can be microwaved as it is. However, the big problem is that if the product is stored at a temperature of 30 to 38 degrees Celsius in the summer or in a warm warehouse for more than a month, the low-melting-point oil and fat will melt and cracks will form around the corn, resulting in a decrease in the moisture content of the corn. This happens, so when you make popcorn in the microwave,
This results in popcorn that does not rise well. Moreover, paper containers are usually permeable to oxygen and contain air, which makes it easy for oils and fats to oxidize. In addition, in order to compensate for the above-mentioned drawbacks, it is necessary to seal the product in a flexible plastic bag or aluminum bag, place it in a microwaveable container or bag, or attach it separately. In this way, when you want to make popcorn and eat it, you have to take the trouble to tear open the bag, put it back into the microwave container or bag, and then microwave it, which makes it less convenient. In order to improve the above-mentioned drawbacks, the present inventors first made microwave popcorn in a container using ordinary vegetable oil or animal fat, stored it at room temperature, and investigated the cause of the decrease in the swelling rate of the corn over time. It was determined that the main cause of this was a drop in moisture content. In other words, dried corn used for popcorn has a moisture content of around 14-15%, and the moisture content decreases to 10% over time.
If the temperature is lower than that, the popcorn will not bulge in the microwave and will have a hard texture, losing its quality value as popcorn. This coating is made by mixing dried corn with oil, fat, seasonings, spices, etc., but when the outside temperature rises in the summer, the low melting point part of the fat melts, and the solid fat part gradually melts. This is because cracks may form in the parts and the moisture content tends to decrease over time. Therefore, the present invention allows dry corn, fats, seasonings, etc. to be mixed and put directly into paper containers, paper bags, or heat-resistant plastic containers made for microwave ovens, and even during long-term storage, the coating of fats and oils does not prevent the coating. To provide popcorn packed in a container for microwave oven, which does not cause cracking or oxidation and does not change the quality of the corn. (Means for solving the problem) The first invention is based on SFI (solid fat index) at 35°C.
Popcorn in a microwaveable container is characterized by coating dried corn with an oil or fat having a melting point of 25% or more and an overall melting point of 43°C to 50°C. The second invention is characterized in that the popcorn obtained in the above invention is further coated with an oil or fat having a melting point of 47°C to 55°C. The present invention is designed to reduce moisture loss even in summer at 35°C.
An oil or fat with an SFI (solid fat index) of 25% or more and an overall melting point of 43°C to 50°C was used. For example, this oil or fat is heated to 60-85°C and mixed with seasonings, antioxidants, and in some cases spices, fragrances, etc., and then it is made into paper containers or bags made for microwave ovens, heat-resistant plastic containers, etc. Fill the bottom of a container and let it cool and set. Further, after the contents are cooled and fixed, an oil or fat having an overall melting point of 47 to 55° C. is heated and melted and sprayed or thinly coated on the surface of the contents. The invention will be further explained below. Dried corn with a moisture content of 14 to 15% has a good pop rate and a good swelling rate. The overall melting point of fats and oils is adjusted to 43 to 50℃, and its composition is determined by the SFI of fats and oils at 35℃.
Use fats and oils that have been adjusted to have a (solid fat index) of 25% or more, preferably 30% or more. If the SFI (solid fat index) is less than 25%, it is difficult to prevent moisture from evaporating from the corn, which is not preferable. Further, if the overall melting point is lower than 43°C, the corn will have poor storage stability, and if it exceeds 50°C, the texture will be poor, which is not preferable. In addition, in the second invention, the overall melting point is 47 to 55°C.
However, if the melting point exceeds 55℃, the texture will be poor. The oils and fats used can be either animal hydrogenated fats or vegetable hydrogenated fats, but hydrogenated oils and fats that have a large amount of low melting point parts will partially melt at room temperature, making it easier for cracks to form on the surface of the contents and on the surface of the dried corn, causing the corn to dry in a short period of time. The swelling rate of the popcorn decreases, resulting in small popcorns that lose their quality value. Salt, monosodium glutamate as seasonings,
HAP, HVP, natural extracts, seasoning oil, etc. are added and mixed according to the amount of corn. As for spices, cinnamon, white petzupah, chili pepper, etc. can be added and mixed appropriately. Further, spices such as butter flavor and soy sauce flavor can be added and used as necessary. As the first method for producing popcorn of the present invention,
First, heat the oil and fat prepared as described above to 60-85℃,
Once dissolved, the calculated seasonings, spices, and optional flavorings are added and mixed, and the mixture is mixed so as to coat the dried corn while stirring. As a result, popcorn coated with oil and fat is obtained. After that, the appropriate amount is filled into paper containers, paper bags, heat-resistant plastic containers, etc. made for microwave ovens, and the mixture is cooled and solidified. In the case of paper containers, they are manufactured by fitting them with heat-resistant plastic lids and shrink-packing them with soft plastic.
In the case of paper bags, polyester films are pasted together to make the paper bag heat-resistant, the bag is filled with the contents, and the top is sealed with a seal or the like. In addition, as the second manufacturing method of the present invention, a container or the like is filled with an appropriate amount of popcorn coated with oil or fat as described above. Add an oil or fat with a melting point of 47 to 55°C to the surface of the filled upper layer, or apply an oil or fat layer with a melting point of 47 to 55°C on the surface of the filled mixture filled with an appropriate amount of corn and oil in a container etc. and seal the container. (Effects of the Invention) The microwaveable popcorn packaged in a container according to the present invention is a delicious popcorn that has a stable popping rate and swelling rate, with little moisture loss even after long periods of distribution and storage after production in summer or in warm warehouses. It is possible to create completely new products with unprecedented ease. (Example) Example 1 Heat and dissolve fats and oils at a blending ratio of 61.5 parts of dried yellow corn, 35 parts of oil, 0.7 parts of sodium glutamate, 2.5 parts of common salt, and 0.3 parts of butter flavor, and add salt, sodium glutamate, and flavor. were added, mixed, and cooled to about 50°C. The mixture was mixed so as to be sprinkled on dry yellow corn, and 25 g/cup of the mixture was filled into a paper cup shaped into a cup with a bottom diameter of 7 cm, a height of 15 cm, and a top diameter of 9 cm, and allowed to cool and solidify. Cover the cup with a plastic lid and a polyethylene shrink pack. The differences between the above-mentioned blended oils and fats and general oils and fats were compared in terms of swelling ratio and specific volume after storage at a constant temperature of 35°C, removing the Shrink packaging according to changes over time, and placing them in a microwave oven.

【table】

[Table] As shown in the above table, the pop rate and swelling rate were the same immediately after production, but there was an extreme difference over time, indicating that the effect of the present invention was very large. Example 2 The formulation of Example 1 was filled into a paper cup, allowed to cool and solidify, and then heated with hydrogenated fat and oil having a melting point of 55°C.
It was melted and sprayed onto the surface of the filled contents to laminate. A film of high melting point oil was formed, a lid was placed, and a shrink pack was applied. Same as Example 1
A constant temperature storage test at 35°C was conducted.

[Table] As shown in the above table, it was found that the swelling rate was approximately 5% higher than that of the product obtained in Example 1 after one month.

Claims (1)

[Scope of Claims] 1. A microwaveable container characterized by coating dried corn with an oil or fat having an SFI (solid fat index) of 25% or more at 35°C and an overall melting point of 43°C to 50°C. Popcorn. 2. Popcorn packed in a microwave oven container, characterized in that the popcorn according to claim 1 is further coated with an oil or fat having a melting point of 47°C to 55°C.