CN1135930C - 谷物糕饼及其制造方法 - Google Patents

谷物糕饼及其制造方法 Download PDF

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CN1135930C
CN1135930C CNB991018257A CN99101825A CN1135930C CN 1135930 C CN1135930 C CN 1135930C CN B991018257 A CNB991018257 A CN B991018257A CN 99101825 A CN99101825 A CN 99101825A CN 1135930 C CN1135930 C CN 1135930C
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高冈照海
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03Soya beans, e.g. full-fat soya bean flakes or grits
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/161Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
    • A23L7/178Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/197Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975Cooking or roasting
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20Malt products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10Moulding

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Manufacturing & Machinery (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

本发明提供一种用发芽糙米或其他发芽谷物作为原料形成的谷物糕饼及其制造方法,更具体地说,它涉及具有以下特征的谷物糕饼及其制造方法:将发芽谷物(而不单是谷物)加热加压,加工成规定的形状,再通过谷物的发芽,供给磷,且磷酸酶产生作用,肌醇六磷酸分解成磷酸和肌醇,蛋白质转化成氨基酸,脂肪转化成必需脂肪酸,淀粉转化成糖,矿物质与氨基酸结合,这样,它们能容易地在体内被吸收,且锌、其他矿物质和维生素增加数倍,尤其是淀粉转化成糖,这样,可产生天然甜味而无需任何特殊的加糖处理。

Description

谷物糕饼及其制造方法
本发明涉及用发芽糙米或其他发芽谷物作为材料而形成的谷物糕饼及其制造方法。
以往的谷物糕饼的制造方法是,用谷物(如糙米、精白米、稗子、粟等)作为原料,投入所谓的米糕饼机器的成形部位中,用上模和下模进行压制,然后加热处理,形成直径约4.5-10.5cm,厚约5-10mm的圆盘状物。
已知在以往的这些谷物糕饼中,由于作为其原料的糙米、精白米、稗子、粟等谷物含有蛋白质、脂肪、淀粉、矿物质(钠、钾、钙、镁等4种主要元素和铁、锌、铜、碘、铬、钴、锰等必需的微量矿物质的总称),因此,食用这些糕饼对健康有益,但如不对上述谷物进行任何处理而直接用作原料,则谷物中含有的一种酸即肌醇六磷酸(磷与肌醇的结合物)会阻碍蛋白质的消化和矿物质的吸收,如直接食用,谷物不被身体吸收而排泄出来,如摄取太多的肌醇六磷酸,则钙、镁、铁、锌等的吸收会受到影响,可能会引起营养失调。
而且,由于以往这些的谷物糕饼几乎无味,添加砂糖和调味料等加糖处理就必不可少。此外,由于厚度约为5-10mm,儿童和老年人食用有困难。
因此,本发明的目的是,提供这样一种谷物糕饼的制造方法,在该方法中,将发芽谷物(而不仅是谷物)加热加压,加工成规定的形状,再通过谷物的发芽,供给磷,且磷酸酶产生作用,肌醇六磷酸分解成磷酸和肌醇,蛋白质转化成氨基酸,脂肪转化成必需脂肪酸,淀粉转化成糖,矿物质与氨基酸结合,这样,它们能容易地在体内吸收,且锌,其他矿物质和维生素增加数倍,尤其是淀粉转化成糖,这样,可产生天然甜味而无需任何特殊的加糖处理。
本发明的另一个目的是,提供这样一种制造谷物糕饼的方法,在该方法中,将用远红外线照射过的发芽谷物加热加压,压制成特定的薄形状,通过远红外活性,最大程度地引出谷物的营养成分,使其能在体内被充分吸收,而且通过形成为薄的形状,使儿童和老年人容易食用,且口感好,而且加沸水后也可作为粥食用。
本发明的再一个目的是,提供这样一种谷物糕饼的制造方法,在该方法中,用发芽糙米、发芽的去壳小麦、发芽的去壳大麦、发芽大豆或发芽玉米籽作为发芽谷物,最大程度地引出营养成分,使其能容易地在体内被吸收。
本发明的又一个目的是,提供这样一种谷物糕饼的制造方法,在该方法中,往发芽谷物中加入黑豆、黑芝麻、羊栖菜和小鱼中的至少一种添加食品,从而添加这些添加食品的营养成分和风味。
本发明的还有一个目的是,通过将发芽谷物加热加压,压制成具有特定形状的谷物糕饼,提供一种能达到上述目的的谷物糕饼。
本发明的其他目的可通过下面实施例的详细描述而更好地被理解。
图1是在本发明的谷物糕饼制造方法中使用的制造装置的截面图。
图2是制得的谷物糕饼的透视图。
下面结合附图描述本发明的一个实施例。
附图显示了本发明的谷物糕饼及其制造方法,首先参照图1,说明在本发明的谷物糕饼制造方法中使用的制造装置的构造。
该制造装置1的上部有一个具有基底件2的箱体3,料斗5和供给筒6通过构架4而连接在基底件2上。
在供给筒6的下面与导块7的上面之间有一块供给板9,该供给板9可水平地来回移动,起将在其开口处9a接收的发芽谷物A供给至加工凹部8的供给装置的作用。
供给板9通过连接件10安装在支架11上,它设计成可通过小齿轮12的旋转而水平地往复移动,而小齿轮12靠马达(未标出)正反驱动。
另一方面,在加工凹部8的上方和下方对向配置着具有加热器13的上模14和具有加热器15的下模16,具有顶推功能的下模16由设在基底件2下面的下模汽缸17驱动,而上模14由设在箱体3内的上模汽缸18驱动。
这里,上模14连接在上模板19上,该上模板19通过拉杆20和21、连接板22和活塞杆23而与上模汽缸18内的活塞24连接。
此外,在加工凹部8的反供给板一侧(在附图的左侧),有一个成倾斜状的引导制成的谷物糕饼B(参见图2)滑出的斜道25、在附图中,标号26是覆盖料斗5上端开口处的可卸下的盖子,27是脚轮。
为用具有上述结构的制造装置1制造谷物糕饼B,用远红外对发芽谷物A(例如发芽的糙米)进行预处理。即,将发芽谷物A在约30℃左右的低温干燥后,用远红外线均匀地进行照射,使其彻底地干燥至内部,通过远红外活性将谷物的营养成分引导到最佳状态,使其加工成能在体内被充分地吸收。
将经过远红外处理过的发芽谷物A单独地或该发芽谷物A与已粉碎成与米同等大小的黑豆(包括发芽黑豆)、黑芝麻、海藻和小鱼中的至少一种添加食品的混合物投入料斗5中。在这种情况下,由于发芽谷物A(尤其是发芽米)的含水量约为14.5-17.5%,因此不需要特别的浸水处理。
接着,将从与料斗5连通的供给筒6供给到供给板9的开口处9a的发芽谷物A或其与添加食品的混合物(即,原料)通过供给板的向前驱动供给到加工凹部8中。
在将供给板9向后移动之后,在加工凹部8中,将上模14顶着下模16并使原料置于两者之间,将加热器13、15接上电源,在约200-280℃左右(最好是约240℃)的温度将原料加热(焙烧)约10秒种。
然后向上拉起上模14,以下模16作为顶推件,将模压成厚约1-2mm、直径约为4.5cm的薄的形状的谷物糕饼B从加工凹部取出,通过有效地利用供给板9的下一个原料供给动作,将焙烧好的谷物糕饼B从斜道25推出去。
需要说明的是,上述谷物糕饼的厚度和直径仅是一个例子,谷物糕饼例如也可以与玉米片一样,直径在约1cm左右。
因此,根据上述实施例的谷物糕饼及其制造方法,由于是将发芽谷物A加热加压,加工成规定形状,由此制成谷物糕饼B的,因此,再通过谷物的发芽,供给磷,且磷酸酶产生作用,肌醇六磷酸分解成磷酸和肌醇,蛋白质转化成氨基酸,脂肪转化成必需脂肪酸,淀粉转化成糖,矿物质与氨基酸结合,这样,它们能容易地在体内被吸收,且锌、其他矿物质和维生素增加数倍,尤其是淀粉转化成糖,这样,可制造具有天然甜味的谷物糕饼B而无需任何特殊的加糖处理。作为老年人的食品、小吃或配菜也是很理想的。
而且,由于用远红外线照射过的发芽谷物A加热压制成规定的薄的形状(例如,厚约1-2mm),除上述效果之外,通过远红外活性的作用,谷物的营养成分被引导到最佳状态,这样,它们在体内能被充分地吸收,还能压制加工成规定的薄的形状,因此,不仅是普通人,即使儿童和老年人也能方便地食用,而且它的口感好,加沸水后约30-60秒种,它即可成为粥,这样,它也适合用作断奶食品或术后食品。
此外,通过用发芽糙米、发芽小麦、发芽大麦、发芽大豆或发芽玉米籽作为发芽谷物,最大程度地引出营养成分,制造能容易地在体内被吸收的谷物糕饼。
还有,通过往发芽谷物A中加入黑豆(包括发芽黑豆)、黑芝麻、羊栖菜、海藻和小鱼中的至少一种添加食品,在天然甜味中加入这些添加食品的营养成分和风味。

Claims (5)

1.谷物糕饼的制造方法,其特征在于,将发芽谷物在200-280℃加热,然后压成薄的糕饼形状。
2.如权利要求1所述的制造方法,其特征在于,所述发芽谷物用远红外线照射过。
3.如权利要求1所述的谷物糕饼的制造方法,其特征在于,所述发芽谷物是发芽糙米、发芽的去壳小麦、发芽的去壳大麦、发芽大豆或发芽玉米籽。
4.如权利要求1所述的谷物糕饼的制造方法,其特征在于,在发芽谷物中加入入黑豆、黑芝麻、羊栖菜和小鱼中的至少一种添加食品。
5.谷物糕饼,它用权利要求1或2的方法得到。
CNB991018257A 1998-08-04 1999-01-28 谷物糕饼及其制造方法 Expired - Fee Related CN1135930C (zh)

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JP220367/1998 1998-08-04
JP10220367A JP2000041582A (ja) 1998-08-04 1998-08-04 穀物菓子とその製造方法
JP220367/98 1998-08-04
US09/149,185 US6060098A (en) 1998-08-04 1998-09-08 Cereal cake and manufacturing method

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JP2001017065A (ja) * 1999-07-09 2001-01-23 Enseki Aojiru Kk 穀物菓子の製造装置
JP3423931B2 (ja) * 2000-06-09 2003-07-07 株式会社ファンケル 発芽玄米
US20030088892A1 (en) * 2001-08-10 2003-05-08 Senya Yamanaka Method of growing rice plants and germinated brown rice
KR100987395B1 (ko) 2008-06-13 2010-10-12 (주)산들촌 발아 쥐눈이콩을 이용한 기능성 건과류의 제조 방법
KR101050171B1 (ko) * 2008-11-13 2011-07-19 김현구 누룽지 칩의 제조방법
CN103750167B (zh) * 2014-02-12 2015-04-22 南京丰禾生物科技有限公司 一种富锌发芽糙米复合营养粉及其生产工艺
CN104170926A (zh) * 2014-07-04 2014-12-03 颜贤鹏 羊栖菜饼干加工方法
CN111280391B (zh) * 2020-04-20 2024-03-29 三全食品股份有限公司 预定型制粽工艺

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JPS63267247A (ja) * 1987-04-27 1988-11-04 Nisshin Flour Milling Co Ltd 穀物種子フレ−クの製造法
JPH01285165A (ja) * 1988-05-11 1989-11-16 Shigenari Takimoto 煎餅原料の穀類製造方法
JP3662338B2 (ja) * 1995-10-11 2005-06-22 遠赤青汁株式会社 発芽穀物の加工方法
US5738892A (en) * 1996-04-11 1998-04-14 Takaoka; Terumi Method of germinating and drying cereal

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