JP2005117950A - Grain processed food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide grain processed food containing barley/minor cereals, excellent in separation of granules of grain from each other when reconstituting the grain comprising barley or minor cereals, and having favorable palate feeling and flavor; and to provide a method for producing the food. <P>SOLUTION: The food is obtained through the following process: adding rice to ≤45 pts. wt. of barley and ≤10 pts. wt. of at least one minor cereal of foxtail millet, millet, cockspur, adlay and amaranthus to obtain a grain mixture having whole weight of 100 pts. wt.; heating the mixture so as to have 140-190°C; and pressurizing the heated mixture under 0.4-1.0 MPa for 16-20 s followed by reducing the pressure to normal pressures at a blast so as to be pregelatinized. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a processed food that can easily eat barley and millet grains rich in nutritional components, and that has a good texture and flavor, and a method for producing the same.

  Barley, abalone, millet, lobster, hato barley, amaranth and other cereals are attracting attention as healthy ingredients and are easy to eat and have good texture and flavor. There is a need for cereal foods. In general, barley and millet are mixed with rice, cooked, and eaten. However, depending on the type of millet, it is necessary to immerse in water for a long time before cooking rice, and there is a problem that it is difficult to eat unless pressurized during cooking. Thus, it was difficult to easily eat millet in daily life. Conventionally, in the case of rice, after the rice is pressurized and heated in a sealed chamber, the pressure is immediately released and expanded to form a liquid food product by mixing this molded product with a high-temperature liquid. There is processed rice food (Patent Document 1). However, this is the case only for rice, and in the case of grains containing miscellaneous grains, even if processed under the conditions of this rice processing method, the loosening, dispersibility, and texture of the grains when returned to hot water I can't do something good. In other words, because the grains are in close contact, even when hot water is added, the grains do not separate into grains, or are in the form of a paste or dumpling. There are problems such as being unable to do so.

JP-A-62-220661

It is an object of the present invention to provide a processed food containing barley and millet containing cereal grains having good texture and flavor, and a method for producing the same when returned with hot water.

As a result of diligent research to solve the above problems, a processed grain food and a method for producing the same were obtained by mixing appropriate amounts of barley and miscellaneous grains in rice, heating and pressurizing, and reducing the pressure to normal pressure at once. That is, the present invention is a grain obtained by blending barley and millet grains in rice, heating to 140 to 190 ° C., pressurizing at 0.4 to 1.0 MPa for 16 to 20 seconds, and reducing the pressure to normal pressure at once. Processed food manufacturing method. Furthermore, the present invention provides a method for producing a processed grain food as described above, wherein rice is added to 45 parts by weight or less of barley, 10 parts by weight or less of at least one kind of miscellaneous cereals such as awa, acne, scallop, and amaranth. This is a method for producing processed grain foods in parts by weight.

Furthermore, the present invention relates to a method for producing a processed grain food, wherein 45 parts by weight or less of barley, 10 parts by weight or less of at least one kind of miscellaneous cereals such as awa, acne, horsetail, amaranth, and edible calcium such as eggshell calcium 0 .1 to 2.0 parts by weight of rice and 100 parts by weight of the whole grain mixture is heated to 140 to 190 ° C. and pressurized to 0.4 to 1.0 MPa for 16 to 20 seconds. A processed grain food obtained by reducing the pressure to a pressure, and a method for producing the same.

  The processed grain food produced by the production method of the present invention can easily and deliciously eat barley and millet grains having excellent nutritional value. That is, the processed cereal food produced by the production method of the present invention does not need to cook barley or millet separately and has good storage stability. It is a processed cereal food that can be easily made with cereal grains while leaving the texture of each grain.

Hereinafter, the present invention will be described in detail. The rice grains used in the present invention may be either polished rice or brown rice as long as they are usually used in food. Nutritionally, brown rice and germinated brown rice are preferred, and if brown rice of red rice or black rice is used, a unique color and taste can be produced. Similarly, any barley that is commonly used in foods can be used. Rice grain wheat generally called cut wheat is preferable.

  The amount of barley is preferably 45 parts by weight or less. When the amount exceeds 45 parts by weight, the barley grains adhere to each other, and when hot water is added, the loosening becomes poor, which is not good.

The millet according to the present invention may be any as long as it is generally used for food. For example, all or one or more of awa, acne, fin, wheat and amaranth may be used. The blend of millet is preferably 10 parts by weight or less. If it exceeds 10 parts by weight, the product will not expand sufficiently, and the desired quality will not be achieved. Although there is no problem in particular if it is 10 parts by weight or less, if it is less than 5 parts by weight, 5 to 10 parts by weight is more preferable because the nutritional value of millet cannot be fully utilized.

By adding edible calcium in the present invention, the dispersibility of the grains when reconstituted with hot water, in particular, the dispersibility of barley grains and miscellaneous grains is improved. The edible calcium here refers to calcium usually used in foods. Particularly, unfired eggshell calcium, shell calcium, coral calcium and the like are preferable. Since these edible calcium is uniformly attached to the entire surface of the mixed grain, it is more preferable to use a fine particle size type. The amount of edible calcium added is preferably 0.1 to 2 parts by weight per 100 parts by weight of the raw material. Addition of 0.1 part by weight is effective, and if it exceeds 2 parts by weight, it is difficult to uniformly mix with grains.

  In the present invention, in addition to rice, barley, millet, and edible calcium, seasonings such as salt, sesame, pigments, spices and the like may be added as necessary.

The production method of the present invention will be described. First, by weight, 45 parts by weight or less of barley, 10 parts by weight of miscellaneous cereals of awa, acne, hinoe, and amaranth, 100 to 100 parts by adding rice to 0.1 to 2.0 parts by weight of edible calcium Mix evenly. This mixture is processed for 16 to 20 seconds at a heating temperature of 140 to 190 ° C. and a pressure of 0.4 to 1.0 MPa using a press-type puff machine (manufactured by Kowa Kogyo Co., Ltd., KRCII-3 type). Do. The processed food obtained in this way has excellent storage stability, and if you add hot water, each grain can be easily loosened, and the grain texture remains and the texture and flavor are good, You can eat millet easily.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited to the following examples.

700 g of brown rice, 250 g of cut wheat, 10 g of millet, 10 g of millet, 10 g of crabs, 10 g of wheat and 10 g of amaranthus are uniformly mixed, and heated at a heating temperature of 180 using a press-type puff machine (manufactured by Kowa Kogyo Co., Ltd., KRCII-3). ° C. Pressurizing pressure 0.7 MPa The processing time was 17 seconds.

  690g brown rice, 250g cut wheat, 10g millet, 10g millet, 10g laver, 10g amaranth, 10g egg shell calcium, and mixed using a press puff machine (Kowa Kogyo KRCII-3) Temperature 180 ° C. Pressurizing pressure 0.7 MPa Pa Treated with a pressurizing treatment time of 17 seconds.

  As shown in Tables 1 and 2, in Example 3, a processed grain food was produced with 50 g of a millet mixture for 950 g of brown rice. Hereinafter, the processing conditions in the press-type puff machine from Example 3 to Example 9 were the same as those in Example 1.

In Example 4, a grain processed food was produced with 100 g of a millet mixture for 900 g of brown rice.

In Example 5, a processed grain food was produced from 50 g of cut wheat and 50 g of a mixed cereal with respect to 900 g of brown rice.

  In Example 6, a processed grain food was produced with 400 g of cut oats and 100 g of a mixed cereal with respect to 500 g of brown rice.

In Example 7, a processed grain food was produced from 450 g of brown rice and 450 g of cut wheat and 50 g of a mixed cereal mixture.

In Example 8, a grain processed food was produced from 680 g of brown rice with 250 g of cut oats, 50 g of a millet mixture, and 20 g of eggshell calcium.

In Example 9, a grain processed food was produced from 740 g of brown rice with 250 g of cut oats and 10 g of a millet mixture.

Comparative example

  As shown in Table 3, in Comparative Example 1, brown rice 450 g and chopped wheat 550 g, in Comparative Example 2 brown rice 450 g, chopped oat 500 g and milled grains 50 g, in Comparative Example 3, brown rice 500 g, chopped wheat 350 g, millet mixture 150 g, Comparative Example 4 980 g of brown rice, 20 g of eggshell calcium, 850 g of brown rice in Comparative Example 5 and 150 g of millet mixture, 850 g of brown rice, 100 g of rice cake, 50 g of other millet grains, 850 g of brown rice in Comparative Example 7, 850 g of brown rice and 100 g of other millet A processed grain product was produced from 50 g of the mixture. The processing conditions in the press type puff machine from Comparative Example 1 to Comparative Example 7 were the same as in Example 1.

The processed cereal foods obtained from Examples 1 to 9 and Comparative Examples 1 to 7 were subjected to sensory tests with 15 professional panelists and evaluated. The sensory evaluation of loosening, texture, and taste when 150 g of hot water was added to 18 g of each processed grain food was performed in a five-step evaluation. 5 points: Very good, 4 points: Good 3.5 points: Slightly good, 3 points: Normal, 2.5 points: Slightly inferior, 2 points: Inferior, 1 point: Scored as very inferior, 15 people Average values were taken. The evaluation results are shown in Tables 4-6.

As shown in Tables 4 and 5, Examples 1 to 9 were excellent in obtaining high evaluation in any of loosening, texture, and taste. On the other hand, Comparative Examples 1 to 7 had a very low evaluation as shown in Table 6 and were clearly inferior to the examples.

Claims (4)

45 parts by weight or less of barley, cereal mixture made of 100 parts by weight of rice with less than 10 parts by weight of millet of at least one kind of awa, acne, fin, and amaranth, heated to 140-190 ° C Cereal processed food that is pregelatinized by pressurizing at 0.4 to 1.0 MPa for 16 to 20 seconds and then reducing to normal pressure at a stretch. 45 parts by weight or less of barley, 10 parts by weight or less of at least one kind of millet of awa, acne, fin, and amaranth, rice is added to 0.1 to 2.0 parts by weight of edible calcium to make the whole 100 parts by weight A processed grain food that is heated to 140 to 190 ° C., pressurized at 0.4 to 1.0 MPa for 16 to 20 seconds, and then reduced to a normal pressure at a stretch to produce alpha. 45 parts by weight or less of barley, cereal mixture made of 100 parts by weight of rice with less than 10 parts by weight of millet of at least one kind of awa, acne, fin, and amaranth, heated to 140-190 ° C A method for producing a processed grain food, which is pregelatinized by pressurizing at 0.4 to 1.0 MPa for 16 to 20 seconds and then reducing the pressure to normal pressure at once. 45 parts by weight or less of barley, 10 parts by weight or less of at least one kind of millet of awa, acne, fin, and amaranth, rice is added to 0.1 to 2.0 parts by weight of edible calcium to make the whole 100 parts by weight A method for producing a processed grain food, wherein a cereal mixture is heated to 140 to 190 ° C., pressurized at 0.4 to 1.0 MPa for 16 to 20 seconds, and then reduced to normal pressure at a stretch.