JP2007209335A - Method for producing barley for boiled rice and barley - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing savory and delicious barley easy to take in, slight in the loss of nutrient components and the like (dietary fibers, magnesium, calcium) contained therein, in other words, rich in such nutrient components and the like, and intended for boiled rice and barley. <P>SOLUTION: The method for producing the barley for boiled rice and barley comprises the following process: Threshed barley is refined to 8-12%(weight reduction percentage) and then roasted at 180-220°C, preferably at about 200°C, for 2-6 min, preferably for 3-4 min. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing barley for barley rice having excellent aroma and texture with low loss of dietary fiber, calcium, and magnesium contained in barley.

  In general, commercially available barley for barley rice contains about 10 times the dietary fiber that is said to be effective in preventing lifestyle-related diseases. Therefore, barley rice that is cooked by adding about 10 to 20% of barley to white rice is eaten. For this reason, barley used for barley rice has been developed with a focus on “similar to white rice”. And the barley after threshing suitable for such a purpose is refined until it becomes white, and it is immersed in water, and the pressed wheat and rice grain wheat which were manufactured by heat processing are marketed.

  In pressed barley and rice grain wheat, since the degree of refined wheat is large, most of the nutritional components existing between the skin and the fruit (endosperm) are lost, and the original flavor of barley is also lost. Furthermore, in order to eat barley softly, it is necessary to immerse the barley in water for a certain long time before cooking the barley rice, or the demand for barley for barley rice itself is sluggish. Therefore, improvement of the manufacturing method of barley for barley rice is desired.

  Patent Document 1 describes an invention relating to a method for producing barley tea. Conventionally, barley that has been used in the manufacture of barley tea is roasted with a hull, but in the invention described in Patent Document 1, in order to express both aroma and richness, It is roasted by mixing raw barley and barley from which the skin has been shaved.

JP-A-6-292549

  As described above, barley for barley rice that is fragrant, delicious, and can be easily ingested and that makes the best use of nutrients contained in the barley is demanded. An object of the present invention is to provide a method for producing such barley for barley rice.

  The inventor has intensively studied in order to solve the above-described problems, and has completed the present invention.

  That is, the present invention relates to a method for producing barley for barley rice, characterized in that threshed barley is refined to 8 to 12% and then roasted at 180 to 220 ° C. for 2 to 6 minutes.

  The roasting temperature is preferably 200 ° C. and the roasting time is preferably 3 to 4 minutes.

  According to the present invention, barley for barley rice, which does not need to be pre-immersed in water separately from white rice, can be mixed with white rice and cooked, and becomes barley rice having excellent texture and flavor.

  Moreover, according to this invention, the barley which contains more dietary fiber, magnesium, and calcium compared with the pressed barley which is the barley for the same barley rice is provided.

  Since the barley produced by the method of the present invention is roasted, it does not generate insects, a phenomenon that often occurs in cereals, and therefore has a long shelf life, so that it can be sold at a mass retailer.

  In the method of the present invention, threshed barley is refined to 8 to 12%. “8 to 12% barley” refers to barley whose weight after milling is 92 to 88% (in other words, 8 to 12% decrease) based on the weight of barley before milling (threshed barley). . In such barley, barley skin remains considerably. The reason why the barley is made 8 to 12% is that if it is less than 8%, the bitterness will come out, and even if roasted, the barley rice cooked with white rice will be stiff in the mouth. On the other hand, if the wheat flour exceeds 12%, the loss of nutrients and the like becomes large. In addition, the relationship between the degree of pearl and the texture of the barley rice made by cooking roasted barley with white rice is as follows. The lower the degree of barley (the more the skin remains), the stronger the texture, the greater the flavor and flavor, and the harder the texture. In addition, the color is darker as the degree of wheat is lower.

  There is no particular limitation on the method of wheat and the apparatus used. For example, a general apparatus for wheat polishing or a small circulating rice mill may be used. For example, when using 100 kg of threshed barley, when 100 kg of barley is put into a barley machine (or a small circulating rice mill), the barley skin is polished and removed by 8 to 12%. . 8 to 12 kg of wrinkles of the removed epidermis portion are produced. Therefore, the barley after milling will be 92 to 88 kg.

  After the milling, the barley is roasted at 180 to 220 ° C. for 2 to 6 minutes in a roaster. This is because roasting at 180 to 220 ° C. for 2 to 6 minutes gives the skin a beautiful amber color appearance and fragrance. If the temperature is too high or the roasting time is too long, the barley will have a bitter taste. On the other hand, if the temperature is too low or the roasting time is too short, it will have a hard texture after cooking. Moreover, when roasting is performed under the conditions of the present invention, an insecticidal / antifungal effect is produced and the shelf life is improved. A more preferable roasting condition is roasting at about 200 ° C. for about 3 to 4 minutes. The roasting machine is not particularly limited. Any one that is suitable for roasting cereals and can be roasted under the above conditions can be used.

  The barley produced by the method of the present invention is cooked with rice and eaten as barley rice. This barley rice is obtained by the same method as cooking rice using only white rice. Since barley is roasted, the immersion time in water before cooking rice may be the same as when cooking rice using only white rice. It is not necessary to immerse in water for a long time as compared to the case where rice is cooked only with white rice, such as commercially available barley for barley rice.

  Hereinafter, the present invention will be described specifically by way of examples.

  Barley for barley rice was produced by roasting and roasting Nijo barley produced in Ashikaga, Tochigi Prefecture under the conditions shown in Tables 1 to 4.

  The produced barley was added at a ratio of 1 (by volume) to 10 white rice and cooked in the usual manner. The sensory evaluation test by 10 panelists (3 males + 7 females; 25-40 years old) was performed on the wheat rice thus produced. In addition, evaluation was performed by absolute evaluation and the score was given in five steps. Five points are the best. Tables 1 to 4 show the average scores of 10 people.

  As described above, barley produced by the method of the present invention has a bubble wrap feeling, a sticky feeling, a fragrance, and a wheat flavor in barley rice cooked with white rice. Since the amount of the remaining skin is appropriate and the skin is roasted well, the barley is not wrinkled in the mouth, resulting in a crisp texture. In addition, there is an appropriate bitter taste and the color is beautiful. Furthermore, it is not hard when eating because it is roasted under appropriate conditions.

  The contents of dietary fiber, magnesium and calcium of white rice, commercially available pressed barley, and barley produced in Example 1 (Invention Example 3, Comparative Examples 1 and 2) were measured. The results are shown in Table 5.

  As apparent from Table 5, the barley (Invention Example 3) produced by the method of the present invention contained dietary fiber and magnesium about 25 times that of white rice and calcium about 19 times that of white rice. In addition, compared with push barley, dietary fiber was about twice as much, magnesium was found to be deficient in modern people about 4 times, and calcium was about 1.5 times.

  Moreover, since the barley of the comparative example 1 has a low degree of barley, the content of dietary fiber, magnesium and calcium was almost the same as that of the invention example 3, but the barley of the comparative example 2 is too much of barley. , Dietary fiber, magnesium and calcium were all low in content as compared with Invention Example 3.

Claims (2)

A method for producing barley for barley rice, characterized in that threshed barley is refined to 8 to 12% and then roasted at 180 to 220 ° C. for 2 to 6 minutes. The method for producing barley for barley rice according to claim 1, wherein the barley is roasted at 200 ° C for 3 to 4 minutes.