JP2005040104A - Cereal food and method for producing cereal food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cereal food production method to sufficiently extract an extract of the cereals minimizing the residual astringency, improve the taste of the food, give improved palatability in eating, improve the miscibility with other foods and produce the cereal food in a short time in high production efficiency. <P>SOLUTION: The method for the production of the pasty cereal food having a Brix value of 3-50% comprises (1) a roasting step to roast unthreshed cereals, (2) a crushing step to crush the roasted cereals, (3) a boiling step to boil the crushed cereals in boiling water, (4) a filtration step to filter the boiled cereals from the boiling water, (5) a concentration step to concentrate the filtrate obtained by the filtration step, and (6) a sterilization step to sterilize the concentrated cereal food. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a paste-like cereal food and a cereal food production method using cereals such as rice, wheat, barley, barnyard millet, millet, etc. The present invention relates to a paste-like cereal food made from cereals used by being added to other foods and a method for producing the cereal food.

Conventionally, what was described in Unexamined-Japanese-Patent No. 2001-204422 is known for this kind of cereal food and its manufacturing method (refer patent document 1).
This conventional method for producing cereal foods uses rice, wheat, pearl barley, barnyard millet, millet, and other cereals, steaming the cereal, drying the steamed cereal, and roasting the dried cereal A roasting step and a powdering step of pulverizing the roasted cereal;
The steaming process is performed by immersing shelled cereals such as glutinous rice in water for about 8 hours and then steaming at a temperature of 95 ° C. to 100 ° C. for 2 hours. Next, in the drying step, the cereal is dried at a temperature of 60 ° C. to 70 ° C. for about 10 hours. In the roasting process, grains and ceramic grains are put in an iron kiln and roasted at a temperature of 170 ° C. to 180 ° C. for about 20 minutes. The step of pulverizing the roasted cereals pulverizes the mechanically roasted cereals. After that, granulation of cereal powder is also performed.

The cereal food produced in this way may be eaten as it is, or dissolved in hot water and used for drinking, or added to various foods.
JP 2001-204422 A

  By the way, in this conventional cereal food, since it was manufactured using all parts including an outer shell, there existed a problem that there was astringency and bad taste. Moreover, since it is powder, when it puts in a mouth, the particle | grains of grain foods are rough and there also exists a problem that texture is bad.

  Furthermore, in the conventional method for producing cereal foods, there is a problem that it takes a long time to commercialize the raw cereal since it is produced after drying for about 10 hours. Furthermore, since conventional cereal foods are powders, there is a problem that the mixing property is poor when added to foods. In order to solve such a mixing problem, it is conceivable to dissolve the powder in hot water and use the supernatant thereof. However, since it is a supernatant, there is a problem that it is difficult to extract the cereal extract.

  The present invention has been made in view of the above-mentioned problems, so that a sufficient amount of cereal extract can be put out so as not to leave as much astringency as possible, while improving the taste and texture when eating. A cereal food and a method for producing the same that improve the production efficiency by improving the mixing efficiency with other foods and allowing them to be produced without taking a long time when actually produced. For the purpose.

The cereal food of the present invention for achieving such an object is to roast and crush shelled cereals, then boil in hot water, and then filter and concentrate to a Brix value of 3 to 50%. It is set as the paste-like structure which becomes.
When using this cereal food, for example, it is eaten as it is, dissolved in hot water and used for drinking or added to various foods. In this case, since this cereal food is removed by filtration after the shell is boiled and becomes paste-like, the astringency caused by the shell is suppressed and the extract of the cereal is extracted, so that the taste is improved. Figured. Moreover, since it is paste-like, the food texture when eating is improved. Furthermore, since it is in paste form, the mixing property with other foods is improved.

  And it is set as the structure which is the pearl barley if needed. The extract of pearl barley is sufficiently extracted with its astringency suppressed as much as possible, so that the taste of pearl barley can be played as it is or fused with other foods.

  In addition, the method for producing a cereal food according to the present invention for achieving the above object includes a roasting step of roasting a shelled cereal in the method for producing a cereal food for producing a paste-like cereal food, and the roasting process described above. A crushing process for crushing cereals roasted in the roasting process, a boiling process for boiling the cereals crushed in the crushing process, a filtration process for filtering the cereal and hot water boiled in the boiling process, and a filtration in the filtering process And a concentration step for concentrating the filtrate.

  Since the cereal is roasted, pulverized and then boiled, the cereal extract is sufficiently extracted. Moreover, since it filters, the astringency resulting from a shell etc. is suppressed. In addition, since there is no drying process that takes a long time as in the prior art, it can be manufactured in a relatively short time, and the manufacturing efficiency can be improved accordingly. Moreover, when using the cereal food manufactured in this way, for example, it eats as it is, melt | dissolves in hot water, uses for drinking as tea, or adds to various foodstuffs, and uses. In this case, since this cereal food is removed by filtration after the shell is boiled and becomes paste-like, the astringency caused by the shell is suppressed and the extract of the cereal is extracted, so that the taste is improved. Figured. Moreover, since it is paste-like, the food texture when eating is improved. Furthermore, since it is in paste form, the mixing property with other foods is improved.

  And if needed, it is set as the structure which carried out the rough crushing of the grain by the said crushing process, and made grain diameter (phi) 0.1mm <= phi <= 5.6mm. If the particle size φ is less than 0.1 mm and is too fine, a lot of astringent components are easily extracted, and if the particle size φ exceeds 5.6 mm and is too rough, extraction of the extract is insufficient and the amount of paste is also reduced. . The grain diameter φ is desirably 0.2 mm ≦ φ ≦ 0.9 mm. Appropriate extracts are extracted.

Moreover, it is set as the structure which made the addition amount of the grain with respect to hot water 1weight%-20weight% in the said boiling process. Desirably, the amount of cereal added to hot water is 2 wt% to 15 wt% in the boiling step. More desirably, the amount of cereal added to hot water is 3 wt% to 10 wt% in the boiling step.
If it exceeds 20% by weight, the extraction efficiency will deteriorate and the amount of paste will also decrease.
In these ranges, proper extraction is performed and a sufficient amount of paste is obtained.

  Moreover, it is set as the structure which makes the filtrate into the paste form from which a Brix value becomes 3 to 50% by the said concentration process as needed. Taste and texture are improved, and mixing with other foods is improved.

  In addition, the cereal is pearl barley. The extract of pearl barley is sufficiently extracted with its astringency suppressed as much as possible, so that the taste of pearl barley can be played as it is or fused with other foods.

  According to the cereal food of the present invention and the manufacturing method thereof, the cereal food is removed by filtration after the husk is boiled and becomes paste-like, so that the astringency caused by the husk is suppressed, and the cereal extract content is reduced. Since it can be extracted, the taste can be improved. Moreover, since it is paste-like, the food texture when eating can be improved. Furthermore, since it is in the form of a paste, the mixing with other foods can be improved. For example, this cereal food is eaten as it is, dissolved in hot water for drinking as tea, or added to various foods and widely used. Can do. In particular, when the cereal is pearl barley, the pearl barley extract is sufficiently extracted with its astringency suppressed as much as possible, and the taste of pearl barley can be played as it is or by being fused with other foods.

  Further, according to the method for producing a cereal food of the present invention, since it does not have a drying process that takes a long time as in the prior art, it can be produced in a relatively short time, and the production efficiency can be improved accordingly. Can do.

  Hereinafter, based on an accompanying drawing, the grain food and its manufacturing method concerning an embodiment of the invention are explained in detail. In the embodiment, a case where pearl barley is used for cereals will be described.

In FIG. 1, the process drawing of the cereal food which concerns on embodiment of this invention, and its manufacturing method is shown. The cereal food of the present invention and the production method thereof comprise (1) roasting step, (2) crushing step, (3) boiling step, (4) filtration step, (5) concentration step, and (6) sterilization step.
Next, each step of the grain production method will be described.

(1) Roasting process The pearl barley is roasted with the outer shell until the finished temperature reaches 220 to 230 ° C.

(2) Crushing step Next, the roasted pearl barley is crushed using a mixer or the like. The pearl barley is roughly crushed. The grain size φ is 0.1 mm ≦ φ ≦ 5.6 mm, and preferably the grain size φ is 0.2 mm ≦ φ ≦ 0.9 mm.

(3) Boiling process Boiled pearl barley roughly boiled in the crushing process and extract the extract into hot water. The amount of the roughly crushed pearl barley used in the boiling step is 1% to 20% by weight, preferably 2% to 15% by weight, more preferably 3% to 10% by weight with respect to the hot water. Yes. Boil the hot water at 95-120 ° C for 5 minutes or longer. That is, pearl barley is put in hot water and heated. In the extract obtained by boiling and extracting roughly crushed pearl barley, components containing pearl barley starch are extracted.

(4) Filtration process The broth and pearl barley produced in the boiling process are filtered. The filtration may be squeezed. The mesh used for filtration is a 20 to 100 mesh mesh. The Brix value of the filtrate filtered in the filtration step is 0.5 to 20%.

(5) Concentration step Next, the filtrate is heated and concentrated. The filtrate filtered in the filtration step is concentrated by heating until the Brix value is 3 to 50%. By heating and concentrating, the component concentration of the pearl barley tea is concentrated, and the viscosity of the pearl barley tea is increased to form a paste.

(6) Sterilization process Paste pearl barley is heat sterilized to obtain a product. Furthermore, rapid freezing at −20 ° C. or lower enables long-term storage without impairing flavor and viscosity.

Test example

(Test Example 1)
A test was conducted on the amount of water added to the roasted crushed barley.
In the boiling process, the ratio of roasted and roughly crushed pearl barley to hot water is changed in the range from 1% to 30% by weight to produce the desired pasty pearl barley tea (adjusted to a Brix value of 25%). Examined. In addition, as for the roasting conditions of pearl barley, the temperature in the roasting machine at the time of finishing was 220 to 230 ° C. The crushing conditions for the roasted pearl barley were 20 to 60 mesh, and the heating conditions were two stages of 98 ° C., 10 minutes and 20 minutes.

  The results are shown in FIG. The dissolution rate of pearl barley extract in water during the cooking process was highest when 5 wt% was added. Therefore, it was found that the Brix value 25 paste weight that can be processed from 100 g of roughly crushed barley was the highest in the 5 wt% addition zone. Moreover, it can be said that the weight of pasty pearl tea does not increase even if a large amount of roasted pearl barley roughly crushed with respect to hot water is added and boiled. Therefore, the amount of pearl barley added to hot water is optimally 3 to 10% by weight.

(Test Example 2)
Tests were conducted on the crushing conditions for roasted barley. Regarding the crushing conditions for roasted pearl barley, (1) uncrushed, (2) crushed to have a particle size of 5 to 20 mesh (from 5 mesh pass to 20 mesh), (3) crushed Adjusted to 4 levels: 20-60 mesh (from 20 mesh pass to 60 mesh), (4) Finely pulverized and 60 mesh screen (from 60 mesh pass to 300 mesh) . This four-level roasted and crushed pearl barley was boiled, paste-like pearl barley having a Brix value of 25% was manufactured by boiling, and the production amount was tested. As for roasting conditions of pearl barley, the temperature in the roasting machine at the time of finishing is 220 to 230 ° C. The conditions in the cooking process were 98 ° C. and 20 minutes.

The results are shown in FIG. It was found that the production amount was the largest under the crushing condition of 20 to 60 mesh. As a result, it is understood that finely pulverizing roasted crushed barley does not necessarily lead to an increase in the weight of pasty pearl barley, and (3) rough crushing of 20-60 mesh can increase the weight of pasty pearl barley tea. It was.
That is, it is preferable that the grain diameter φ is 0.2 mm ≦ φ ≦ 0.9 mm.
(4) Paste pearl barley produced under finely pulverized 60 mesh pass conditions causes precipitation separation during standing, and it is rough for (1), (2) and (3) due to the rough feel when touched with a finger. Separation and touch were not rough. This is because finely pulverized roasted crushed barley passed through the sieve and mixed with the paste. In addition, if the paste-like barley itself is rough, when mixed with other foods, the mixability deteriorates, and in production, a load is applied to the machine etc., causing a problem that the texture of the tongue becomes rough and the texture decreases. It can be said that the paste-like pearl barley produced under the finely pulverized 60 mesh pass condition of (4) is not suitable for addition to other foods.

(Test Example 3)
Next, the taste comparison test about the case where paste-like pearl barley was added to the food was performed. In this test, the food added with pasty pearl barley was ice cream. An ice cream to which this pastry pearl barley was added was prepared by preparing a yellow base from milk, vegetable whipped cream, sugar and egg yolk.

  There are two types of pastry pearl barley used in the test, with a Brix value of 3.6% and a Brix value of 36.6%. These production conditions were as follows: roasted and roughly crushed pearl barley was boiled at 98 ° C. for 20 minutes with an addition amount to hot water of 16.7% by weight, filtered, and a Brix value of 3.6% to 36%. .Concentrated by heating to 6% and sterilized.

The taste survey was conducted using a two-point comparison method to determine whether the taste of pearl barley was felt strongly. The results are shown in FIG. In terms of taste, it feels strong with an ice cream having a Brix value of 3.6% and a mixing ratio of 10% by weight, and it tastes delicious with an ice cream having a Brix value of 36.6% and a mixing ratio of 1% by weight. Further, it was ice cream with a Brix value of 3.6% and a mixing ratio of 10% by weight that felt the taste of pearl barley unpleasant. The smoothness of the ice cream was superior to the ice cream having a Brix value of 36.6% and a mixing ratio of 1% by weight.
According to this, compared to an ice cream with a Brix value of 3.6% and a mixing ratio of 10% by weight, an ice cream with a Brix value of 36.6% and a mixing ratio of 1% by weight has an appropriate flavor and smoothness, and the taste is excellent. It was.

Moreover, in the manufacturing process of ice cream to which pasty pearl barley was added, when 1% to 10% was added to the ice cream raw material, there was almost no change in the manufacturing process.
Furthermore, if liquid pearl barley is added to ice cream as it is, freezing will occur in the ice cream. This freezing in the ice cream causes a problem that workability is reduced because the load is applied to the production line, and the texture of the ice cream is impaired. When pearl barley was pasted and added to the ice cream as in this example, it was possible to produce a smooth and flavorful ice cream without freezing during production.

  Although not shown in FIG. 4, when ice cream is produced by adding pasty pearl barley having a Brix value of 24% to the ice cream raw material in proportions of 5%, 10%, and 20%, the flavor of pearl barley The order in which I felt strongly was 20% added ice cream, 10% added ice cream, and 5% added ice cream. However, 5% added ice cream and 10% added ice cream felt better and tasty, and were superior to 20% added ice cream.

  In the above embodiment, the description has been given in the case of pearl barley as cereal food, but is not necessarily limited to this, and other cereals such as brown rice, rice bran, millet, etc. Also good. Further, since the cereal food is in the form of a paste, it is dissolved in water or hot water as it is and thinned to become a cereal tea beverage. In addition, it may be widely applied to many foods such as being added to confectionery.

It is process drawing which shows the manufacturing method of the cereal food which concerns on embodiment of this invention. It is a graph which shows the relationship between the ratio of the roasting crushing pearl barley with respect to the hot water at the time of boiling, and the production amount of paste-like pearl barley concerning the test example of this invention. It is a graph which shows the relationship between the crushing particle size of roasted pearl barley and the production amount of paste-like pearl barley concerning the test example of this invention. It is a table | surface figure which shows the result of the taste test of the ice cream which concerns on the test example of this invention and mixed pearl barley from which a density | concentration differs.

Explanation of symbols

(1) Roasting process (2) Crushing process (3) Boiling process (4) Filtration process (5) Concentration process (6) Sterilization process

Claims (10)

  A cereal food characterized by roasting and crushing cereals with shells, then boiling in hot water, then filtering and concentrating into a paste with a Brix value of 3-50%.   The cereal food according to claim 1, wherein the cereal is pearl barley. In the method for producing a cereal food for producing a pasty cereal food,
A roasting process for roasting cereals with shells, a crushing process for crushing cereals roasted in the roasting process, a boiling process for boiling the cereals crushed in the crushing process, and boiled in the boiling process A method for producing a cereal food, comprising: a filtration step for filtering cereals and hot water; and a concentration step for concentrating the filtrate filtered in the filtration step.   4. The method for producing a cereal food according to claim 3, wherein the cereal is roughly crushed in the crushing step, and the grain diameter φ is 0.1 mm ≦ φ ≦ 5.6 mm.   The method for producing a cereal food according to claim 4, wherein the grain size φ is 0.2 mm ≦ φ ≦ 0.9 mm.   The method for producing a cereal food according to claim 3, 4 or 5, wherein in the cooking step, the amount of cereal added to hot water is 1 wt% to 20 wt%.   The method for producing a cereal food according to claim 6, wherein the amount of cereal added to hot water is 2 wt% to 15 wt% in the boiling step.   The method for producing a cereal food according to claim 7, wherein the amount of cereal added to hot water is 3 wt% to 10 wt% in the boiling step.   The method for producing a cereal food according to claim 3, 4, 5, 6, 7 or 8, wherein in the concentration step, the filtrate is made into a paste having a Brix value of 3 to 50%.   The method for producing a cereal food according to claim 3, 4, 5, 6, 7, 8 or 9, wherein the cereal is pearl barley.

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