JP2009247337A - Method for producing whole miscellaneous cereal material with skin having little oxidation by multiple puffing drying method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method of swelling miscellaneous cereals hardly subjected to oxidation, having clear appearance with uniform particles and capable of being cooked in a container for polished rice. <P>SOLUTION: A double swelling drying method is carried out that involves giving physically minute cracks to a solid skin layer by suppressing an initial release pressure of a grain expanding machine in a low level, releasing the heat, re-swelling the cereals at nearly 2-3 times the initial release pressure of the grain expanding machine and drying the cereals, when carrying out swelling of miscellaneous cereals such as grains, seed fruits and beans which are different in structure characteristics. The double swelling drying method can provide products having a more uniform appearance, compared with products obtained by single swelling method conventionally carried out. Furthermore, lipoxytase activity which is one cause of oxidation of fatty acid can be heat-deactivated by carrying out high-temperature swelling of the raw material. The puffed miscellaneous cereal applied by such processing has soft and wet texture which is conventionally obtained, and further can freshly keep color derived from the raw material and has an excellent product proportion and enables mixed cooking with polished rice in a same container. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

Detailed Description of the Invention

The present invention relates to a method for processing a whole cereal that maintains a clear color derived from the raw materials of millet and beans and that has a uniform appearance and a small amount of oil oxidation.

When mixed non-milled cereals are mixed and cooked in the same container at the same time as the polished rice, hard and soft cereals are mixed, resulting in an uncomfortable texture. Especially for beans, the water absorption rate and water absorption time are different from those of millet grains, and the hard skin structure of each grain makes mixed cooking difficult.

Therefore, milled grains including beans when mixed rice with rice is subjected to a so-called whitening process in which the skin layer of the milled grains is polished in advance, or the beans must be subjected to a crushing process.

On the other hand, the seeds are exposed by milling millet, the unsaturated fatty acid contained in the grain is gradually oxidized, and an off-flavor (so-called oily odor) is generated.

Since this is remarkable in polished soybeans or cracked soybeans, as a preventive measure, the container is evacuated or filled with nitrogen gas to prevent oxidation.

Problems to be solved by the invention

In the oxidation of milled grains and beans, the seeds are exposed by polishing the seed coat white, and the unsaturated fatty acids contained are exposed to oxygen in the air to oxidize. Then, the raw material processing method which can cook simultaneously the raw material with the uniform appearance which is hard to oxidize without removing the seed coat of millet and beans in the same container as the polished rice is disclosed.

Means for solving the problem

Describes the means for steamed rice, brown rice, legumes, and raw cereal raw materials at the same time in the same container. In order to make the water absorption of each cereal uniform, it is possible to easily absorb water and cook rice by puffing (puffing) with a cereal expander. Are difficult due to differences in surface hardness, grain size, and starch shape.

This is particularly true for beans, and the typical one-time expansion treatment with a high release pressure causes the seed coat to peel off, the grains to be completely crushed and scattered, twisted, and a uniform appearance to be obtained. Not only is it lost, but the oils and fats of soybeans cause browning.

Therefore, the inventors set conditions for the release pressure of the grain expander for each raw material, and after repeating trial and error, devised an optimum method for maintaining perfect graininess, color, and appearance.

Since there is no damage to the seed coat of each grain by this method, there are few exposed seed parts, oxidation of each grain is remarkably suppressed, and the structure expands and mixing rice in the same rice container with polished rice is easy. It becomes possible, and the whole-grain rice with a beautiful appearance is cooked.

When the pigmented rice, brown rice, beans and millet are heated too much, if they are heated too much, the natural pigments of the raw material will fade and brown, resulting in a reduction in commercial value. On the contrary, there is a drawback that expansion is difficult when the expansion temperature is low.

Therefore, in order to know the optimum conditions for expansion, the expansion degree and specific gravity of each raw material processed by the grain expander were investigated. That is, 100 each of the unexpanded grain and the expanded grain were placed in a 100 ml graduated cylinder and the volume was measured repeatedly 5 times, and the average value was set as the apparent volume. At the same time, the weight was weighed to make 100 grains. From the above values, the degree of swelling is
And the apparent specific gravity is
It was.

In order to know the hardness of each grain, the maximum load during crushing was measured. The maximum load at the time of crushing is obtained by placing the puffed cereal cooled to about 30 ° C using an upper pan balance, placing it on the top plate, crushing it with your index finger one by one, reading the weight applied when crushed, measuring 30 grains, and averaging The value was determined.

Further, the non-defective product ratio was defined as the non-defective product ratio by counting the number of occurrences of color, gloss, seed coat twisting, breakage, etc. of the grains after the expansion treatment in 100 grains, and having a good degree of expansion.

Table 1 shows the correlation between the degree of swelling of the cereal and the apparent specific gravity, the maximum load during crushing, and the ratio of non-defective products when the skin is swelled at one time with a constant puffing pressure.

When the cereals are swelled at a puffing pressure of 0.6 Mpa (6.12 kgf / cm ² ) or 0.9 Mpa (9.18 kgf / cm ² ), the degree of puffing differs greatly depending on the type of cereal and the percentage of good products Was found to be significantly lower than 1%.

That is, we learned that the expansion of minor cereals by the grain expander varies greatly depending on the type of minor grains. This suggests that the component composition of lipids and carbohydrates greatly affects the swelling.

Since the inventor knew that the degree of swelling and the proportion of good products of each minor cereal differed greatly, the degree of swelling, specific gravity, maximum load during crushing, and the proportion of good products were examined by changing the conditions of each swelling. The results are shown in Table 2.

For beans, the first release pressure at the time of the expansion treatment is suppressed to 0.1 Mpa, after finely scratching the seed coat, after releasing heat to about room temperature, it is expanded once again to a release pressure of 0.2 Mpa, and only once. The ratio of non-defective products was remarkably improved as compared with the single expansion drying of 0.6 Mpa, showing a non-defective product ratio of 97% or more.

Similarly, in the case of naked wheat, a 95% non-defective product ratio was obtained by setting the first release pressure to 0.1 Mpa and setting the second release pressure to 0.3 Mpa.

As for beans, the ratio of non-defective products with a uniform grain size was remarkably improved by the so-called double-expansion drying method divided into two. In other words, in green brown rice, green rice, red rice, and brown rice, the release pressure at the first time is 0.05 Mpa, and the release pressure at the second expansion is set to 0.15 Mpa, which is approximately three times the first time. Excellent results were obtained for evaluation.

In black rice, good products tended to be obtained when the release pressure during the second expansion was set low. That is, 0.07 Mpa, which is a first release pressure of 0.05 Mpa and a slightly higher release pressure during the second expansion, was good.

When performing the expansion drying process in this way, it was found that the proportion of non-defective products is increased by adjusting the release pressure in two steps, rather than the single expansion process in which the release pressure is increased.

In the conventional single-type expanded drying, as the release pressure increases, the rate of occurrence of twisting and crushing of the seed coat increases and the proportion of non-defective products decreases extremely. On the other hand, it was found that the ratio of non-defective products increased in the double expansion method, and a high-quality expanded raw material of 95% or more can be obtained.

Photo 1 and Photo 2 show the difference in shape between the single type expanded cereals and the double type expanded cereals.

Next, the degree of oxidation progress of the double expanded milled grains, polished (milled) milled grains and cracked beans will be described. The TBA value (thiobarbituric acid value) was measured in order to know the degree of oxidation of fats and oils.

When oxidation progresses, the TBA value increases. Dissolve 3 g of rice, millet, and beans in 10 ml of benzene, add 10 ml of TBA reagent (TBA dissolved in warm water and acidify to acetic acid), shake well, take the aqueous layer in a test tube, and add 30 ml at 70 ° C. After cooling by reacting for minutes, the absorbance at a wavelength of 530 nm of the aldehyde produced by oxidation was defined as the TBA value.

Table 3 shows the results of measuring the TBA values of commercially refined milled beans and double expanded milled grains over time, one week and one month later, and comparing the progress of fat oxidation.

As shown in Table 3, compared to the commercial milled cereal material in which the seeds of each grain are exposed, the milled cereal material by the double puffing drying method already has a low TBA value on the 7th day, and is 25% lower than the commercial milled cereal material. It was. Even on the 30th day, it was kept low by 29%, and a delay in the progress of oxidation was observed.

Whole cereal with whole skin obtained by the double swollen drying method in 100 g (blue brown rice 12.0 g, blue glutinous rice 12.0 g, black rice 3.5 g, red rice 3.5 g, brown rice 12.0 g, naked wheat 7. Table 4 shows the nutritional values of 0 g, 20.0 g soybean, 10.0 g black soybean, 10.0 g green pea, 10.0 g red beans).

Next, a specific dual swelling drying method will be described. Close the lid of the grain expander (manufactured by Tachibana Kiko), warm it with an empty kettle for 5-6 minutes, then open the gas plug and ignite the stove. Once warmed, turn off the gas and open the lid to let the fire escape . With the kettle facing upward, each grain of soybeans, black soybeans, green peas, red beans, naked wheat, green brown rice, green rice, black rice, red rice, brown rice, etc., is separately placed and the lid closed, Ignition again, switch on the motor and rotate the hook.

The kettle is rotated 60-70 per minute. Soybeans, black soybeans, green peas, red beans, and naked wheat have a pressure of 0.1 Mpa, green brown rice, blue mochi rice, black rice, red rice and brown rice will stop gas when the pressure reaches 0.05 Mpa, and the belt is removed. Stop.

Pull the net quickly (put it on the rail), make sure that the handle and the claw are facing upward, make sure that it clicks into place, and then support the handle with the left hand and tap the claw. The first expansion is completed along with the expansion sound.

Next, the machine is tilted, the various expanded grains in the kettle are collected in a tray, cooled to room temperature, and then the second expansion process is performed.

The second expansion process is performed according to the same procedure for handling the grain expansion machine as described above, but the opening pressure is set as follows.

For soybeans, black soybeans, and green peas at 0.2 MPa. For red beans and bare wheat at 0.3 Mpa. For green brown rice, green rice, red rice, brown rice at 0.15 Mpa. By treating black rice at 0.07 MPa, it is possible to obtain a puffed grain having a grain-like appearance and excellent appearance.

The invention's effect

In each grain obtained by the double expansion drying method, the grain seeds are protected by the seed coat and are not exposed, so that the oxidation of the raw oil and fat is surely delayed.

This is because when various milled cereals are subjected to alpha treatment (expansion), they are exposed to a high temperature, so that lipoxytase activity, which is one of the causes of fatty acid oxidation, is heat-inactivated and the oxidation rate is slowed down.

In addition, the drying method with release pressure suitable for each raw material grain yields an excellent puffed grain with less appearance of seed coat damage, clear raw material color, less twisting and crushing of the raw material grain, and uniform appearance. I can do it.

Table 1

It is "specific gravity and degree of expansion after single expansion processing of whole cereals with skin, maximum load during crushing, and non-defective product ratio correlation table".

Table 2

It is “specific gravity and swelling degree, maximum load at the time of crushing, and non-defective product ratio correlation table”

Photo 1

“The shape of each cereal by single expansion drying method”.

Photo 2

“The shape of each cereal by the double expansion drying method”.

Table 3

"Comparison of fat oxidation progress (TBA value) between commercial milled cereals and milled cereal raw material by double expansion drying method".

Table 4

“Nutritional value in whole cereals with double puffed drying method”.

Claims (1)

It is possible to cook rice in the same container as milled rice, which is gelatinized (alpha) by swelling the milled cereal and legumes twice with a grain expander, without damaging the seed coat and having a uniform appearance Processing method of whole grains with skin.