Food Tech Knowledge for Other Purposes

I have been tinkering with this important experiment for few weeks now. I need a set of corn samples with varying protein content.

The first problem I had was easy. Corn samples with varying moisture content. I bought some cracked corn from my favorite feed supply store. Sifted it to remove fine powders caused by milling. Soaked in generous amount of water for two hours. Drained for 30 minutes. Scattered the wetted corn evenly on trays, about one cm thick. Set the electric fan in front of it for air drying. Got measured amount every hour for ten hours. That’s it I had ten corn samples with varying amount of moisture. It was 11 in all including the control sample. I stored them in chiller for two days to let the moisture equilibrate.

It was easy but it took me several trials before arriving to a satisfactory results. Keeping the corn in humid area will encourage moisture gain, but, it took too long and the molds were already grown before getting acceptable moisture. Rapid oven drying of wetted samples caused gelatinization of starch. Gelatinized corn is useless for our setup. I found out later that air blow drying gives excellent outcome and could be way faster than oven.

Then, as I said. I need another set of corn samples with varying protein content. For the start it should have 30 % moisture content. Add 4-6 grams urea per 100 grams corn. Ferment for two weeks at 30 to 40 ⁰C. Expect protein content gain after two weeks. That is if the spoilage organisms such as mold won’t penetrate the measures I set.

corn protein enrichment with ureaUrease producing bacteria is necessary for successful fermentation. It is found almost everywhere including the urea and corn samples I have. Heating is good for destroying spoilage organisms but might as well kill the needed microbes. Hermetically sealing the mixture is a nice solution. It’s gonna keep beneficial bacteria alive while keeping aerobes away and those that already in dormant.

The protein enrichment experiment has been going for four days now with no sign of molds, bacterial growth and discoloration. I am hoping it last until the target period.

My job description has going out of line lately. However, my stored knowledge on food processing often come in handy.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Corn Grits Champorado

Ingredients:
1 cup corn grits
6 cups water
5 tablets cacao
1/2 cup refined sugar
200 ml evaporated milk

Cooking Instructions:
Wash corn grits. Add water in a casserole. Boil and stir thoroughly until corn grits cook well. Add cacao and mix, boil again over low fire setting. Add sugar, then mix. Add evaporada and stir. Serve hot.

corn grits champorado

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Sunrise Roasted Corn Coffee

The packaging says: Roasted Corn Coffee. It is your health choice. It is caffeine free. Halal certified. BFAD registered. Has only roasted corn as ingredient.

roasted corn coffee front label

Some key benefits are written on back, large bold letter, within frame.
– no caffeine
– no cholesterol
– no preservative
– high in fiber
– 100 % Corn

roasted corn coffee back label

I don’t think the fibers can survive a temperature that turns the corn to near charcoal state. Maybe it can. Those who are waiting a little to settle the solids to bottom are not likely to get its benefits.

A short description:

Sunrise corn coffee is a healthy beverage that can be consumed regularly without any side effects. Continuous consumption of Sunrise Corn Coffee invigorates one’s defenses against diseases. Safe for all ages and as you drink regularly, it will surprise you with good results day by day.

Preparation methods:

Instant method: Put 1/2 teaspoon of  ground roasted corn in a cup and pour boiling water into it. Stir thoroughly. Expect sediments. Stir again, residue will sink. Taking residues as well is recommended for people suffering sever illness.

Using kettle: Pour a minimum of 5 cups of water into the kettle and let it boil. When boiling, take it out of the fire and put 1 1/2 tablespoons of ground roasted corn into boiling water. Stir thoroughly. Serve hot.

Using coffee maker: For 5 minimum mugs of water, put 2 1/2 tablespoons of ground roasted corn coffee. Brew. This yields the best results.

I think it needs a separate coffee filter paper. It is finely ground and might pass through most built-in brewer filter.

I followed the preparation method one. Poured a recently boiled water. Stirred. Then wait a few minutes before drinking in.

prepared roasted corn coffee

Taste is good but I could not differentiate it from regular rice coffee.

Roasted Corn Coffee is manufactured by Sunrise Corn Coffee, P-7 Maygatasan, Bayugan, Agusan del Sur.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Corn Squash Hotcake

Mga Sangkap
1 tasang corn flour
3 tasang harina
3 kutsaritang baking powder
1 tasang asukal
4 kutsarang margarine, tinunaw
1 latang gatas ebaporada, maliit
2 pirasong eggyolk
1 tasang kalabasa, luto at niligis na
1/4 kutsaritang vanilla
1 tasang tubig
1/4 tasang mantika, pang prito

Ingredients:
1 cup corn starch
3 cups flour
3 tablespoons baking powder
1 cup sugar
4 tablespoons margarine, melted
1 evaporated milk, smallest can
2 pieces egg yolk
1 cup squash, cooked and mashed
1/4 teaspoon  vanilla
1 cup water
1/4 cup cooking oil, for frying

Paraan ng pagluluto:
1) Ilagay sa isang lalagyan ang lahat ng sangkap at haluin. Dagdagan ng tubig kung sobra ng lapot.
2) I-prito sa maiinit na mantika, 1/2 tasa sa bawat salang.
3) Ihain habang mainit.

Cooking procedure:
1) Mix all the ingredients well. Add water to adjust viscosity.
2) Measure 1/2 cup mixture and fry. Repeat to consume rest of the mix.
3) Serve while still hot. Topping with a quick melt cheese is a nice option.

A recipe included in Department of Agriculture 2013 Calendar. The original title was “Corn Hotcake”.

corn squash hotcake mixfrying corn squash hotcakecorn squash hotcake with quick melt cheesecorn squash hotcake with quarter slice

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Corn Camote Turon

Mga Sangkap
1 tasang corn flour
2 dalwang tasang nilagang camote, dinurog
1 tasang gatas, condensada
4 kutsarang margarina, tinunaw
25 pirasong pambalot ng lumpia
1 tasang asukal

Ingredients
1 cup corn flour
2 cups boiled kamote, mashed
1 cup milk, condensed
4 tablespoons margarine, melted
25 pieces lumpia wrapper
1 cup sugar

Paraan ng Pagluluto
1) Haluing mabuti ang kamote, corn flour, gatas at margarina sa isang lalagyan.
2) Maglagay ng isang kutsara sa pambalot ng lumpia at i-rolyo.
3) Pagulungin sa asukal at iprito sa lubog na mantika hanggang sa pumula.

Cooking Procedure
1) Mix well mashed kamote, corn flour, condensed milk and melted margarine.
2) Place one tablespoon of mixture on lumpia wrapper and fold neatly.
3) Roll on sugar and deep fry until golden brown, an appearance similar to cooked banana cue.

mashing kamote

adding corn flour

corn camote turon rolled on sugar

corn kamote turon

A recipe included in the Department of Agriculture 2013 Calendar. The original tile is Corn Turon.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.