JP2014100096A - Processed cereal product and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed cereal product which has a new, highly palatable texture with proper softness, granular feel, and chewy feel, maintains physical properties in a stable state for a long period, and imparts an excellent added value when added to foods with a high water content such as yogurt without being dissolved, by further processing of cereal of pregelatinized starch.SOLUTION: Saccharide is added to and mixed with a pregelatinized cereal raw material. The mixture is heated and sterilized at a temperature in the range of 80 to 100°C and immediately cooled to 40°C or lower. The processed cereal product is thus prepared.

Description

  The present invention, by further processing the starch that has been gelatinized starch, has a moderate softness, while adding an unprecedented new palatability, such as a crushing feeling and a feeling of crispness, The present invention relates to a processed cereal product that has stable physical properties and can give excellent added value without being dissolved even when added to foods with high water content such as yogurt.

  Grains such as rice, wheat and other cereals are rarely used for food in the raw state after threshing. The reason is that one can hardly digest β starch in raw grains. Therefore, each ethnic group has acquired a technology for making α starch (so-called α conversion) that is easy to digest by performing heat treatment such as boiling, cooking, baking, and steaming, and it is now common.

  More specifically, in addition to being eaten as cooked rice, millet rice cakes, breads, noodles, etc., pregelatinization is frequently used in foods such as rice cakes, dumplings, rice cakes, cakes and cookies.

  On the other hand, cereals are dried to be processed into cereal products, a simple and short-term meal, and the health appeal that contains a high amount of fiber has been accepted by consumers, and has recently been incorporated into diets. For example, a method of eating by combining cereal and yogurt is common.

  Although the use of cereals by alpha conversion is good, it has been mysterious that there has been no product that has been added to and mixed with foods with high moisture content such as yogurt.

  The reason is that the gelatinized starch returns to β starch, that is, aging of the starch occurs. In the case of cooked rice, freshly cooked cooked rice has a suitable hardness that gives a favorable texture, but with time it cools and hardens, that is, aging occurs. In the case of cooked rice, if it is reheated, pregelatinization occurs and it can be eaten, but in foods that cannot be reheated, emulsifiers such as sugars, sucrose fatty acid esters (sucrose esters), glycerin fatty acid esters, etc. In general, the addition of other components suppresses the pregelatinization.

  On the other hand, processed fruit products to be added to yogurt and the like are preserved and sterilized by adding heat, sterilization, heat sterilization, etc. for the purpose of preservation stability and shape maintenance. However, when trying to preserve the grain raw material by adding saccharides, acids, thickeners, etc., these components have the property of suppressing alpha conversion, and the grain raw material cannot be successfully preserved. As a result, a technical problem arises in that the grain raw material is made alpha, while preserving it while suppressing the alpha production. However, no technology has been found to solve this technical problem.

  As a technique for adding cereals to yogurt, etc., barley raw material is refined to a yield of about 40%, heated with rice bran to become alpha, further activated by enzyme amylase to decompose starch into sugar and liquefy with water Yoghurts containing barley and yoghurt containing barley extracted from gramineous plants (patent document 1) characterized in that the above white wheat is added to yoghurt material and fermented with lactic acid. Although there is (Patent Document 2), it is not a proposal regarding a processed cereal product that can be added to yogurt or the like and enjoy a texture such as a crushed feeling or a crisp feeling.

JP 2001-37414 A JP 2003-274852 A

  The present invention, by further processing the starch that has been gelatinized starch, has a moderate softness, while adding an unprecedented new palatability, such as a crushing feeling and a feeling of crispness, The present invention relates to a processed cereal product that has stable physical properties and can give excellent added value without being dissolved even when added to foods with high water content such as yogurt.

  The present inventors have added a saccharide to the pre-gelatinized grain, sterilized by heating at 80 to 100 ° C., and immediately cooled to 40 ° C. or less, thereby having an unprecedented high palatability such as a crushed feeling and a crisp feeling. A new texture is added, the physical properties are maintained stably for a long time, and even when added to foods with a lot of moisture such as yogurt, a processed grain product that can give excellent added value without dissolving, The present invention has been completed.

  Thus, the present invention provides the following.

(1) (a-1) a processed cereal product containing (a-1) pregelatinized grain, (b) saccharide and (c) water, and (a-1) pregelatinized with respect to the mass of the whole processed cereal product A processed grain product containing 5 to 40% by mass of cereal, (b) 5 to 45% by mass of saccharide, and (c) 10 to 90% by mass of water and manufactured by the following steps:
Step: (a-1) A mixture of α-cereal, (b) saccharide and (c) water is heated with stirring, deaerated when the temperature reaches 55 ° C., and returned to normal pressure. The process of further heating and sterilizing by heating at a temperature in the range of 80 to 100 ° C., immediately cooling to 55 ° C. or lower, and finally cooling to 40 ° C. or lower to obtain a processed grain product.

(2) A processed grain product containing (a) cereal, (b) saccharide and (c) water, wherein (a) cereal is 5 to 40% by mass, (b Processed grain products containing 5) to 45% by weight of saccharides and 10 to 90% by weight of water and manufactured by the following steps:
Step 1: (a) cereal and (c) water are mixed, stirred and heated, heated and sterilized at a temperature in the range of 55 to 100 ° C., immediately cooled to 55 ° C. or lower, and α The process of obtaining a cerealized grain.
Step 2: Sugar is added to and mixed with the pregelatinized grain obtained in Step 1, heated, degassed when the temperature reaches 55 ° C., returned to normal pressure, and further heated, then 80-100 A process of obtaining a processed grain product by sterilizing by heating at a temperature within the range of ℃, immediately cooling to 55 ℃ or less, and finally cooling to 40 ℃ or less.

  (3) In step 1, as a method of cooling to 55 ° C. or lower, water having a temperature in the range of 0 to 30 ° C. is added to the mixture of (a) cereal and (c) water. .

  (4) The processed grain product according to (1) to (3), wherein a sour agent and / or thickening polysaccharide is added at the time of sugar addition.

(5) A method for producing a processed grain product comprising a step of mixing and heating (a-1) pregelatinized grain, (b) sugar and (c) water, (d) acidulant and (e) thickener. And (a-1) 5-40% by mass of pregelatinized grain, (b) 5-45% by mass of saccharide, and (c) 10-90% of water with respect to the total mass of the processed grain product. %, (D) 0.01 to 3% by mass of acidulant and (e) 0.01 to 3% by mass of thickener, and a method for producing a processed grain product produced by the following steps:
Step: (a-1) 5-40% by mass of pre-gelatinized grain, (b) 5-45% by mass of saccharide, (c) 10-90% by mass of water, (d) 0.01-% of acidulant. The mixture containing 3% by mass and (e) 0.03% by mass of the thickener is heated with stirring, deaerated when the temperature reaches 55 ° C., returned to normal pressure, and further heated. The process of continuing and heat-sterilizing at the temperature in the range of 80-100 degreeC, and cooling to 55 degrees C or less immediately, and finally cooling to 40 degrees C or less.

(6) A method for producing a processed grain product comprising a step of mixing and heating (a) cereal, (b) saccharide, (c) water, (d) acidulant and (e) thickener, (A) 5-40% by mass of cereal, (b) 5-45% by mass of sugar, (c) 10-90% by mass of water, and (d) 0. A method for producing a processed grain product comprising 0.1 to 3% by mass and (e) 0.01 to 3% by mass of a thickener and produced by the following steps:
Step 1: (a) cereal and (c) water are mixed, stirred and heated, heated and sterilized at a temperature in the range of 55 to 100 ° C., immediately cooled to 55 ° C. or lower, and α The process of obtaining a cerealized grain.
Step 2: (b) 5 to 45% by mass of sugar, (d) 0.01 to 3% by mass of acidulant, and (e) thickener 0.01 to the pregelatinized grain obtained in Step 1 3 mass% was added and mixed, heated, deaerated when the temperature reached 55 ° C., returned to normal pressure, further heated, and sterilized by heating at a temperature in the range of 80 to 100 ° C. Immediately cooling to 55 ° C. or lower and finally cooling to 40 ° C. or lower to obtain a processed grain product.

  (7) A food or drink containing the processed grain product according to any one of (1) to (4) or the processed grain product produced by the production method of (5) or (6).

  According to the present invention, it can be used for food and drink such as yogurt, pudding, ice cream, and Western confectionery, so that it can enjoy an unprecedented new texture such as crushed feeling and crispness of grains, and can be stored for a long time. It is possible to develop a new product that does not become hard and contains a lot of fiber and can appeal to the health of consumers.

It is the figure which showed the load-distortion curve of this invention products 1 and 4, and the comparison products 1 and 2. FIG.

  Hereinafter, the present invention will be described in more detail.

  The grain used in the present invention is one of the generic names of food materials obtained from plants, and refers to those that are edible seeds mainly composed of starch. Specific examples include wheat, barley, buckwheat, buckwheat, pigeon, rye, black rice, red rice, white rice, green rice, red beans, soybeans, cowpea, kidney beans, peanuts, peas, fava beans, lentils, chickpeas, rice bran ), Millet, millet, millet, cereals such as buckwheat, quinoa, and the like, but are not limited thereto. Also, among these grain parts, seeds from which non-edible parts such as rice, wheat husks and legumes are removed are used. Depending on the case, it is also possible to use a product that has been subjected to physical treatment and whose shape, form, and physical properties have been changed, such as pressed wheat or split.

  In the present invention, the pregelatinized cereal refers to a product obtained by heating the starch in the above cereal to convert all or part of the β starch into α starch, and further adding saccharides and sterilizing by heating. It is sufficient that the processed cereal product obtained in this way is made into an α-form so that it can be preferably felt when a person eats or drinks.

  In the present invention, the pregelatinized grain is prepared. When a mixture of grain and water is heated, generally, the mixture of grain and water is charged into a kettle or a container and heated. At that time, stirring may be performed. The combination of the heating temperature and the heating time depends on the mixing ratio of the grain and water, but is usually from 55 to 100 ° C. for 10 seconds to 120 minutes, preferably from 80 to 100 ° C. The above-mentioned pregelatinization can be performed by heating for ˜30 minutes, more preferably by heating for 1 to 15 minutes in a temperature range of 80 to 100 ° C. Moreover, when using a pressure cooker, a pressure cooker, etc. and heating at 100-135 degreeC under pressure, the time required for alpha conversion to the same extent can be shortened.

  In the present invention, the mixing ratio of cereal and water in the case of heating a cereal and water mixture, 0.5 to 100 parts by mass can be mentioned as the amount of water when the cereal is 1 part by mass. Preferably 0.5-10 mass parts, More preferably, 1-5 mass parts can be mentioned. When the amount exceeds 100 parts by mass, the starch becomes too soft after gelatinization, or gelatinization starts, which is not preferable. In addition, if it is less than 0.5 parts by mass, the degree of pregelatinization is low, the cereal is in a hard state with a core remaining, and even after heating after addition of sugar, a favorable texture such as a crushed feeling or a crisp feeling is obtained. It is not preferable because it is not possible. In general cooked rice, the amount of water when the grain is 1 part by mass is about 1.2 parts by mass.

  The above heating method is a so-called hot water method, that is, rice that has been well soaked in water is put in a pot filled with water, heated to some extent and then raised to a colander, etc. You may prepare the gelatinized grain using the steaming method.

  In the present invention, the pregelatinized cereal and water mixture is heated at a temperature in the range of 55 to 100 ° C. to prepare the pregelatinized cereal and immediately cooled to 55 ° C. or lower. Is a method in which a mixture of cereal and water is heated in a kettle or container to prepare a pregelatinized grain and cooled using a cooler attached to the kettle or the container or a cooler other than the kettle or the container. is there. The second method is a method in which a mixture of cereal and water is heated in a kettle or container to prepare a pregelatinized cereal and cooled by adding water directly thereto. As a temperature range of the water to add, 0-45 degreeC, Preferably it is 0-30 degreeC, More preferably, the temperature range of 0-20 degreeC is preferable. When this method is adopted, the amount of water added to the pregelatinized grain for the purpose of direct cooling can be either the water used for preparing the pregelatinized grain or the water used for adding and mixing sugars. Subtract that amount from one or both.

  The second method is preferable because it allows rapid cooling, is efficient and practical. In addition, the texture of the processed grain product is improved. In addition, the term “immediately” used herein means that the surface of the grain or the whole grain becomes excessively soft due to excessive heating, and the elasticity and favorable texture such as a feeling of crushing and squeezing is not lost. It means that the cooling is rapidly performed within a period of time, and specifically means that the temperature is 55 ° C. or less within 1 to 30 minutes, preferably within 3 to 10 minutes. Actually, if water in the range of 5 to 20 ° C. is used, it can be easily cooled to a temperature in the range of 10 to 25 ° C. within 3 to 10 minutes, depending on the amount added.

  In addition, after adding sugars and the like to the pregelatinized grains in the present invention and heating, sterilization by heating at a temperature in the range of 80 to 100 ° C. for about 2 to about 30 minutes, immediately cooled to 55 ° C. or less, and finally When cooling to 40 ° C. or lower and finally cooling to 40 ° C. or lower in the step of obtaining a processed grain product, it is cooled to a temperature within the range of 0 to 40 ° C., preferably about 3 to 27 ° C. Here, immediately cooling to 55 ° C. or lower is the same as the case of cooling the pre-gelatinized grain. Specifically, the temperature is set to 55 ° C. or less within 1 to 30 minutes, preferably within 3 to 10 minutes. It is preferable to rapidly cool to 55 ° C. or less until the temperature falls within the above temperature range, but the cooling time required to finally cool to 40 ° C. or less depends on the physical properties of the processed grain product and the capacity of the cooler. Although it depends, it is performed within 5 to 120 minutes, preferably within 5 to 30 minutes, more preferably within 5 to 15 minutes in the whole cooling.

  The processed grain product thus obtained can be stored stably without losing its elastic and favorable texture such as crushing and crispness even when refrigerated or stored at room temperature in the temperature range of 4 to 25 ° C. Excellent in properties.

  Examples of sugars used in the present invention include sugars, isomerized sugars, glucose, fructose, lactose, maltose, Japanese sanbon, brown sugar, trisaccharide sugars; oligosaccharides such as fructooligosaccharides and maltooligosaccharides; honey, Examples include sugars obtained from nature such as maple syrup and molasses; sugar alcohols such as maltitol, sorbitol, xylitol, lactitol, palatinit, and reduced starch saccharified, and these may be used alone or in combination of two or more. Can be used. The blending ratio of saccharides is not particularly limited, and varies depending on the type of saccharide used and the desired sweetness level, but it cannot be generally stated, but is usually 5 to 40% by weight, preferably 10 to 10%, based on the processed grain product. A range of 25% by weight can be exemplified.

  If desired, other sweeteners may be added in addition to the above sugars. For example, stevia, licorice extract, rahan fruit extract, thaumatin, aspartame, acesulfame potassium, sucralose, saccharin, cyclamic acid and the like can be mentioned, but are not limited thereto.

  Next, examples of the acidulant used in the present invention include acids such as citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, and salts thereof. It is not limited. The amount used varies depending on the type of acidulant used and cannot be generally specified, but is usually in the range of 0.01 to 3% by weight, preferably 0.05 to 0.5% by weight, based on the processed grain product. The inside can be illustrated.

  As the stabilizer used in the present invention, a wide range of stabilizers commonly used in processed pulp products can be used. For example, pectin (LM pectin, HM pectin, etc.), sodium alginate, guar gum, tamarind Examples thereof include seed gum, locust bean gum, xanthan gum, carrageenan, gellan gum, celluloses, pregelatinized starches, and the like, which can be appropriately selected and used in combination depending on a desired difference in viscosity. The amount used varies depending on the type of stabilizer used and cannot be generally specified, but is usually 0.01 to 1% by weight, preferably 0.1 to 0.5% by weight, based on the processed grain product. The inside can be illustrated.

  Processed fruit products obtained by heating fruits and the like together with sugars and acidulants are generally referred to as “presaves”, and are referred to as strawberry preserves, apple presales, and the like. The processed grain product of the present invention can be referred to as a grain preserver.

  Various processed fruits and fruit juices, aloe mesophyll, nata de coco, and nuts may be added to the processed cereal product of the present invention (cereal preserver) at the time of adding and mixing sugars. Alternatively, a preserve containing various fruits and fruit juice aloe mesophyll, natdecocco, etc. may be prepared separately from the grain preserve and mixed with the grain preserve, or two preserves may be used in combination when eating and drinking.

  In addition, the processed grain product of the present invention includes, as desired, flavorings, seasonings, spices, alcoholic beverages, metal salts, antioxidants, pigments, vitamins, antifoaming agents, other foods, natural raw materials or food additives, etc. You may mix | blend suitably the component which can be used for a foodstuff.

  The food / beverage products containing the processed grain product of the present invention are not particularly limited, but by containing the processed grain product, the flavor and texture of the food / beverage product are improved to meet wider consumer preferences. Anything is acceptable. Specific examples include, but are not limited to, yogurt, pudding, ice cream, jelly, bavaroa, panna cotta, other confectionery, food and drink for the elderly, food for infants, and the like. .

  By adding the processed cereal product of the present invention to foods and drinks such as yogurt, jelly, and Western confectionery, the new texture of unprecedented cereals such as crushing and crispness while having moderate softness Can be imparted, and the physical properties can be stably maintained for a long period of time, and it does not dissolve even in foods with a high water content, so that the applicability of food development can be remarkably improved.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further more concretely, it is not necessarily limited to these.

[Example 1] Preparation of a preservative containing barley oats-Product 1 of the present invention
A glass round-bottom flask (volume: 2000 ml) is charged with 105 g of barley oats and 315 g of water and stirred with a Teflon (DuPont, registered trademark) wing (diameter 13 cm, semicircular, thickness 2 mm) at a rate of 60 revolutions per minute. Heating was performed at 80 ° C. for 5 minutes. Immediately after the heating, 463 g of water at 4 ° C. was added, and the grains loosely formed a block lump. Therefore, when stirring was performed for 5 minutes, the grains were easily separated and dispersed in water (about approx. 25 ° C.).

  To this mixture, 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum, and 0.3 g of xanthan gum were added and heated for 5 minutes while stirring at a speed of 60 revolutions per minute. When the temperature reached 55 ° C., the pressure was reduced to 0.02 MPa, deaeration was performed, and the pressure was returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was placed in ice water and cooled to 4 ° C. in about 10 minutes to prepare a barley-containing preservative (present product 1).

[Example 2] Preparation of a preservative containing barley oats-Invention product 2
A glass round-bottom flask (volume: 2000 ml) is charged with 105 g of barley oats and 315 g of water and stirred with a Teflon (DuPont, registered trademark) wing (diameter 13 cm, semicircular, thickness 2 mm) at a rate of 60 revolutions per minute. Heating was performed at 80 ° C. for 5 minutes. Immediately after heating, the whole vessel was cooled to 4 ° C. in about 15 minutes by immersing it in ice water.

  To this mixture was added a dispersion of 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum, 0.3 g of xanthan gum and 463 g of water, and heated for 5 minutes while stirring at a speed of 60 revolutions per minute. did. When the temperature reached 55 ° C., the pressure was reduced to 0.02 MPa, deaeration was performed, and the pressure was returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was put into ice water and cooled to 4 ° C. in about 10 minutes to prepare a barley-containing preservative (present product 2).

[Example 3] Preparation of a preservative containing barley oats-Product 3 of the present invention
A glass round-bottom flask (volume: 2000 ml) was charged with 105 g of barley oats and 126 g of water, and heated at 80 ° C. for 10 minutes without stirring. Immediately after heating, when 647 g of water cooled to 4 ° C. was added, the grains loosely formed a block-like lump. Therefore, when stirring was performed for 5 minutes, the grains were easily separated and dispersed in water. (About 23 ° C.).

  To this mixture, 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum, and 0.3 g of xanthan gum were added and heated for 5 minutes while stirring at a speed of 60 revolutions per minute. When the temperature reached 55 ° C., the pressure was reduced to 0.02 MPa, deaeration was performed, and the pressure was returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was put into ice water and cooled to 4 ° C. in about 10 minutes to prepare a barley-containing preservative (Product 3 of the present invention).

[Example 4] Preparation of a preservative containing pigeons-Product 4 of the present invention
A glass round bottom flask (volume: 2000 ml) is charged with 105 g of pigeon and 315 g of water, and stirred with a Teflon (DuPont, registered trademark) wing (diameter 13 cm semicircular, thickness 2 mm) at a speed of 60 revolutions per minute. Heating was performed at 5 ° C. for 5 minutes. Immediately after heating, the whole vessel was cooled to 4 ° C. in about 15 minutes by immersing it in ice water.

  To this mixture was added a dispersion of 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum, 0.3 g of xanthan gum and 463 g of water, and heated for 5 minutes while stirring at a speed of 60 revolutions per minute. did. When the temperature reached 55 ° C., the pressure was reduced to 0.02 MPa, deaeration was performed, and the pressure was returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was cooled to 4 ° C., and a preservative containing pigeon wheat (Product 4 of the present invention) was prepared.

[Example 5] Preparation of black rice containing preserve-Invention product 5
A glass round bottom flask (volume 2000 ml) was charged with 105 g of black rice and 315 g of water, and stirred with a Teflon (DuPont, registered trademark) wing (diameter 13 cm semicircular, thickness 2 mm) at a rate of 60 revolutions per minute. Heating was performed at 5 ° C. for 5 minutes. Immediately after heating, the whole vessel was cooled to 4 ° C. in about 15 minutes by immersing it in ice water.

  To this mixture was added a dispersion of 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum, 0.3 g of xanthan gum and 463 g of water, and heated for 5 minutes while stirring at a speed of 60 revolutions per minute. did. When the temperature reached 55 ° C., the pressure was reduced to 0.02 MPa, deaeration was performed, and the pressure was returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was put into ice water and cooled to 4 ° C. in about 10 minutes to prepare a black rice preserve (Product 5 of the present invention).

[Example 6] Preparation of red rice-containing prasab-product 6 of the present invention
A glass round bottom flask (volume: 2000 ml) is charged with 105 g of red rice and 315 g of water, and stirred with a Teflon (DuPont, registered trademark) wing (diameter 13 cm, semicircular, thickness 2 mm) at a rate of 60 revolutions per minute. Heating was performed at 80 ° C. for 5 minutes. Immediately after heating, the whole vessel was cooled to 4 ° C. in about 15 minutes by immersing it in ice water.

  To this mixture was added a dispersion of 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum, 0.3 g of xanthan gum and 463 g of water, and heated for 5 minutes while stirring at a speed of 60 revolutions per minute. did. When the temperature reached 55 ° C., the pressure was reduced to 0.02 MPa, deaeration was performed, and the pressure was returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was put into ice water and cooled to 4 ° C. in about 10 minutes to prepare a red rice-containing pleave (invention product 6).

[Example 7] Preparation of mixed fruit preserves containing multiple types of grains-Product 7 of the present invention
Place 12.6 g of barley, 12.6 g of millet, 12.6 g of millet, 7.35 g of millet, 7.35 g of millet, 75 g of water in a glass round bottom flask (capacity 2000 ml), and Teflon (DuPont, registered trademark) wing. Heating was performed at 80 ° C. for 5 minutes while stirring at a speed of 60 revolutions per minute (diameter 13 cm semicircular, thickness 2 mm).

  Immediately after heating, the whole vessel was cooled to 4 ° C. in about 15 minutes by immersing it in ice water. To this mixture was added a dispersion of 14 g of beet granulated sugar, 3 g of citric acid and 100 g of water, and then 315 g of a canned apple with a commercially available syrup cut to 12 mm, a canned yellow peach with a commercially available syrup 315g, 12g of water, 64g of water, 100g of beet granulated sugar, 1g of calcium lactate, 0.5g of guar gum, 0.2g of xanthan gum, 0.05g of sucralose, and stirred at a speed of 60 revolutions per minute For 5 minutes.

  Depressurize to 0.02 MPa when the temperature reaches 55 ° C., deaerate, return to normal pressure, add 5 g of apple flavor, sterilize by heating at 90 to 95 ° C. for 10 minutes, and dispense into a 500 ml glass bottle. Sealed. This was put into ice water and cooled to 4 ° C. in about 10 minutes to prepare a mixed fruit preserve (multi-type cereal) 7 according to the present invention.

[Example 8] Preparation of mixed fruit preserves containing multiple grains-Product 8 of the present invention
Put 12.6 kg of barley, 12.6 kg of millet, 12.6 kg of millet, 7.35 kg of millet, 7.35 kg of millet, 75 kg of water in a stainless steel round bottom tank (capacity 500 l), and Teflon (DuPont, registered trademark) wing Heating was performed at 80 ° C. for 5 minutes while stirring at a speed of 60 revolutions per minute (diameter 40 cm semicircular, thickness 8 mm).

  Immediately after heating, the entire vessel was cooled to 4 ° C. in about 25 minutes by immersing it in ice water. To this mixture was added a dispersion in which 14 kg of beet granulated sugar, 3 kg of citric acid and 100 kg of water were mixed to prepare a multi-grain mixture.

  Separately, 315 kg of canned apples with syrup cut to 12 mm, 315 kg of canned peaches with syrup cut to 12 mm, 64 kg of water, 100 kg of beet granulated sugar, calcium lactate The above-mentioned multi-grain mixture is added to a stainless steel round bottom tank (capacity 2000 l) containing 1 kg, 0.5 kg of guar gum, 0.2 kg of xanthan gum and 0.05 kg of sucralose, and stirred at a speed of 60 revolutions per minute. For 5 minutes.

  Depressurize to 0.02 MPa when the temperature reaches 55 ° C., deaerate, return to normal pressure, add 5 kg of apple flavor, sterilize by heating at 90-95 ° C. for 10 minutes, and dispense into a 500 ml glass bottle. Sealed. This was put in ice water and cooled to 4 ° C. in about 10 minutes to prepare a mixed fruit preserve (multi-type cereal) 8 according to the present invention.

[Comparative Example 1] Preparation of barley-containing plazab-Comparative product 1
A glass round bottom flask (capacity: 2000 ml) is charged with 105 g of barley oats, 778 g of water, 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum, 0.3 g of xanthan gum, and Teflon (registered trademark) wing. Heating was performed at 80 ° C. for 5 minutes while stirring at a speed of 60 revolutions per minute (diameter 13 cm semicircular, thickness 2 mm).

  Immediately after heating, the whole vessel is immersed in ice water, cooled to 4 ° C in about 15 minutes, then heated again, depressurized to 0.02 MPa when the temperature reaches 55 ° C, deaerated, and returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was placed in ice water and cooled to 4 ° C. in about 10 minutes to prepare a barley-containing preserve (Comparative Product 1).

[Comparative Example 2] Preparation of a preservative containing pigeons-Comparative product 2
A glass round bottom flask (volume 2000 ml) is charged with 105 g of pigeon wheat, 778 g of water, 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum and 0.3 g of xanthan gum, and a Teflon (DuPont, registered trademark) wing ( The sample was heated at 80 ° C. for 5 minutes while stirring at a speed of 60 revolutions per minute in a semicircular shape with a diameter of 13 cm and a thickness of 2 mm.

  Immediately after heating, the whole vessel is immersed in ice water, cooled to 4 ° C in about 15 minutes, then heated again, depressurized to 0.02 MPa when the temperature reaches 55 ° C, deaerated, and returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was put into ice water and cooled to 4 ° C. in about 10 minutes to prepare a preservative containing pigeon (Comparative product 2).

[Comparative Example 3] Preparation of Prezabu with black rice-Comparative product 3
In a glass round bottom flask (capacity: 2000 ml), 105 g of black rice, 778 g of water, 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum, 0.3 g of xanthan gum are placed, and a Teflon (DuPont, registered trademark) wing ( The sample was heated at 80 ° C. for 5 minutes while stirring at a speed of 60 revolutions per minute in a semicircular shape with a diameter of 13 cm and a thickness of 2 mm.

  Immediately after heating, the whole container is immersed in ice water and cooled to 4 ° C. in about 10 minutes. Then, heating is started again, the pressure is reduced to 0.02 MPa when the temperature reaches 55 ° C., deaeration is performed, and the pressure is returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was put into ice water and cooled to 4 ° C. in about 10 minutes to prepare a black rice preserve (Comparative Product 3).

[Comparative Example 4] Preparation of red rice-containing prazabe-Comparative product 4
A glass round bottom flask (capacity: 2000 ml) is charged with 105 g of red rice, 778 g of water, 164 g of beet granulated sugar, 2.5 g of citric acid, 0.7 g of guar gum, and 0.3 g of xanthan gum, and a Teflon (registered trademark) wing Heating was performed at 80 ° C. for 5 minutes while stirring at a speed of 60 revolutions per minute (diameter 13 cm semicircular, thickness 2 mm).

  Immediately after heating, the whole vessel is immersed in ice water, cooled to 4 ° C in about 15 minutes, then heated again, depressurized to 0.02 MPa when the temperature reaches 55 ° C, deaerated, and returned to normal pressure. After sterilization by heating at 90 to 95 ° C. for 10 minutes, the solution was dispensed into a 500 ml glass bottle and sealed. This was put into ice water and cooled to 4 ° C. in about 10 minutes to prepare a red rice containing preserve (Comparative Product 4).

[Comparative Example 5] Preparation of mixed fruit prasab with multiple grains-Comparative product 5
A glass round bottom flask (capacity 2000 ml) was diced to 12.6 g of barley, 12.6 g of millet, 12.6 g of millet, 7.35 g of millet, 7.35 g of millet and 12 cans of commercially available canned apples containing syrup. 315 g, 315 g of a commercially available canned yellow peach with syrup diced to 12 mm, 239 g of water, 114 g of beet granulated sugar, 3 g of citric acid, 1 g of calcium lactate, 0.5 g of guar gum, 0.2 g of xanthan gum, 0.2% of sucralose 05 g was added and heated at 80 ° C. for 5 minutes while stirring with a Teflon (DuPont, registered trademark) blade (diameter 13 cm, semicircular, thickness 2 mm) at a rate of 60 revolutions per minute.

  Immediately after heating, the whole vessel is immersed in ice water, cooled to 4 ° C in about 15 minutes, then heated again, depressurized to 0.02 MPa when the temperature reaches 55 ° C, deaerated, and returned to normal pressure. Thereafter, 5 g of apple flavor was added, and after heat sterilization at 90 to 95 ° C. for 10 minutes, it was dispensed into a 500 ml glass bottle and sealed. This was placed in ice water and cooled to 4 ° C. in about 10 minutes to prepare a mixed fruit preserve (multiple product 5) containing multiple grains.

[Comparative Example 6] Preparation of mixed fruit purezab with multiple grains-Comparative product 6
Dice cut barley 12.6kg, millet 12.6kg, millet 12.6kg, millet 7.35kg, millet 7.35kg, canned apples with syrup on a stainless steel round bottom tank (capacity 500 liters) 315 kg, 315 kg of canned yellow peach with canned syrup, 315 kg of water, 239 kg of water, 114 kg of beet granulated sugar, 3 kg of citric acid, 1 kg of calcium lactate, 0.5 kg of guar gum, 0.2 kg of xanthan gum, 0 sucralose .05 kg was charged and heated at 80 ° C. for 5 minutes while stirring with a Teflon (DuPont, registered trademark) blade (diameter 40 cm, semicircular, thickness 8 mm) at a rate of 60 revolutions per minute.

  Immediately after heating, the whole vessel is immersed in ice water, cooled to 4 ° C in about 25 minutes, then heated again, depressurized to 0.02 MPa when the temperature reaches 55 ° C, deaerated, and returned to normal pressure. After that, 5 kg of apple fragrance was added, sterilized by heating at 90 to 95 ° C. for 10 minutes, and dispensed into a 500 ml glass bottle and sealed. This was put into ice water and cooled to 4 ° C. in about 10 minutes to prepare a mixed fruit preserve (multiple product 6) containing multiple grains.

[Evaluation]
Appearance observation and sensory evaluation were performed on the inventive products 1 to 8 and the comparative products 1 to 6 by 10 well-trained panels. The results are shown in Table 1.

  Inventive products 1 and 3 formed a loose block-like lump upon addition of water after heating, but the grains were easily separated by stirring and dispersed in water. In Examples 2, 4 to 8, there was no cereal grain binding at the time of cooling after heating, and they were well separated.

  In addition, as a result of sensory evaluation, all 10 persons evaluated that the preserves of the products 1 to 6 of the present invention had a favorable new texture with each grain being satisfying and satisfying.

  Furthermore, the preserves of the products 7 and 8 of the present invention containing different cereal grains and fruits each have an elastic and favorable new texture, and the complex flavors of different cereals are apple and cherry peach. The food texture was preferably compared with the food texture and evaluated as satisfactory.

  On the other hand, comparative products 1 to 6 were insufficiently pregelatinized and insufficiently swollen, so that grains were precipitated even after stirring at the 55 ° C. degassing step. Moreover, also in sensory evaluation, the comparative product 1 was hard in the center part of the barley grain, and it was hard and was uncomfortable. Comparative product 2 was generally hard and not in an edible state. In addition, Comparative products 3 and 4 had a hard texture of raw rice, and were not in a state of being edible. Further, Comparative products 5 and 6 had a hard texture in the center of the grain and were hard and uncomfortable.

  Based on the above results, the preserves prepared by the method of the present invention using barley, pigeon, black rice, red rice, millet, millet, millet, hail, etc. as a raw material are one of the grain grains. It was confirmed that one of them had a crisp and favorable new texture, was satisfactory, was able to be sufficiently pregelatinized, and could be used as an industrial production method sufficiently in terms of work.

  Furthermore, the preserves of the products 1 to 8 of the present invention were stored at 4 ° C. for 1 month, and appearance observation and sensory evaluation were performed. However, none of the appearance changes and the sensory evaluation is not inferior to that immediately after production. It was confirmed that the texture was maintained. There has never been a processed grain product having such excellent physical properties and texture, and it has been confirmed that the processed grain product of the present invention is a preserve with a new added value.

  In conclusion, the processed grain product of the present invention can be widely applied to various processed foods by taking advantage of the favorable new food texture and excellent physical properties and texture stable for a long period of time. It was confirmed that it was possible to provide a very good food material that had both.

[Example 9]
The texture of the barley plazab of the present invention product 1 and comparative product 1 and the texture of 4 products of the present invention product 4 and comparative product 2 were measured.

[Measuring method]
The texture was measured under the conditions shown in Table 2 using a rheometer (manufactured by Yamaden Co., Ltd .: RHEONER II RE2-30005S). The measurement results are shown in FIG.

  As shown in FIG. 1, the barley plaza of the product 1 of the present invention has a maximum load of 2100 g (when the strain rate is 95%), whereas the comparative product 1 has a maximum load of 3300 g (when the strain rate is 95%), and Further, it was hard due to the lack of pregelatinization, and the maximum load was larger than that of the product 1 of the present invention.

  On the other hand, the product 4 of the present invention has a maximum load of 8300 g (when the strain rate is 85%), while the comparative product 2 has a maximum load of 14400 g (when the strain rate is 85%) and lacks alpha. Therefore, the maximum load was considerably larger than that of the product 4 of the present invention.

  It should be noted that the range of the maximum load that gives a favorable texture such as a crushing feeling and a feeling of squeezing in a grain pleasing differs depending on the type of grain, so it is not too hard and not too soft, and may be in a preferred range.

[Example 10] Yogurt with cereal prabes 30 parts of the present invention products 1 to 3 and comparative product 1 with barley prabes were blended with 70 parts of commercially available plain yogurt, and sensory evaluation was conducted by 10 professional panelists.

  The results are shown in Table 3.

  As can be seen from Table 3, all 10 expert panelists blended the preservatives with barley oats of the products 1 to 3 of the present invention had a preferable new texture with each grain of grains being fresh, and yogurt It was evaluated that it had a unique presence in it, had good compatibility with smooth yogurt, and improved the taste of yogurt. Moreover, it was evaluated that the yogurt blended with the barley oat prazabe of the comparative product 1 remained hard at the center of the grain or was hard as a whole and insufficient for serving.

[Example 11] Coconut milk pudding with cereal prasebue 20 g of powdered gelatin was placed in 180 ml of water, swollen, heated in a microwave oven at 500 W for 20 seconds, and dissolved to prepare a gelatin solution. Next, after putting 600 ml of commercially available coconut milk and 400 ml of milk into a pan and stirring well, 150 g of white sucrose was added, dissolved and heated, the heating was stopped immediately before boiling, the gelatin solution was added and mixed and dissolved (coconut pudding base material ).

  The obtained coconut pudding base material was transferred to a stainless steel bowl, and while being cooled with ice water, 250 ml of the stirred material was filled into a 360 ml glass container.

  In a loose state immediately after filling, 60 g of the prabes of the products 1 and 4 of the present invention and the comparative products 1 and 2 were added and mixed, cooled in a refrigerator, and a coconut milk pudding containing a cereal blazer was prepared.

  The obtained coconut milk pudding containing the grain plaza was subjected to sensory evaluation by 10 expert panelists. The results are shown in Table 4.

  As is apparent from the results in Table 4, the coconut milk pudding mixed with the barley pressed oats of the present invention products 1 and 4 has a good fresh texture and flavor that is compatible with the taste of coconut pudding. It was evaluation that gave satisfaction.

  On the other hand, the comparative product 1 has a texture which remains uncomfortable with the hardness remaining at the center of the barley oat grain, and the comparative product 2 is generally hard and not in an edible state.

[Example 12] Grain blazer mixed ice cream 25 g of the present invention products 2, 5, 6, comparative products 1, 3, 4 are added to 200 g of commercially available ice cream, and 10 g of commercially available maple syrup is added to the panel 10 Sensory evaluation by name was performed. The results are shown in Table 5.

  As is clear from the results in Table 5, the vanilla ice cream mixed with the prasab of the product 2 of the present invention has a good fresh texture that is good with the vanilla ice cream and is a plain barley pressed oat. It was evaluated that the flavor of maple syrup was added to the flavor, adding complexity to the monotonous vanilla ice cream and satisfying.

  In addition, the vanilla ice cream mixed with the preservative of the product 5 of the present invention is a black rice grain, and the preferred new texture is well-matched with vanilla ice, and the flavor of maple syrup is added to the strong flavor of black rice, making it monotonous. It was evaluated that the vanilla ice cream was complicated and satisfied.

  In addition, the vanilla ice cream mixed with the prazabu of the product 6 of the present invention is a red rice grain, and the preferred new texture is well-matched with vanilla ice, and the flavor of maple syrup is added to the wild flavor of red rice. It was evaluated that the monotonous vanilla ice cream was complicated and satisfied.

  On the other hand, the vanilla ice cream mixed with the prazabe of the comparative product 1 has a hard texture of black rice, and is not in a state to be used for food. The vanilla ice cream mixed with the prazabu of the comparative product 3 has a hard texture of red rice The remaining vanilla ice cream mixed with the preservative of comparative product 4 is not in a state of being used for edible, evaluation that it was not in a state of being used for edible with a hard and uncomfortable texture, with the hardness remaining in the center of the grain Met.

Claims (7)

(A-1) Alpha processed grain, (b) Sugar processed product containing (c) sugar and (c) water, 5 (a-1) alpha processed grain with respect to the mass of the whole processed grain product Processed grain product comprising -40% by mass, (b) 5-45% by mass of saccharide and (c) 10-90% by mass of water, and produced by the following steps:
Step: (a-1) A mixture of α-cereal, (b) saccharide and (c) water is heated with stirring, deaerated when the temperature reaches 55 ° C., and returned to normal pressure. The process of further heating and sterilizing by heating at a temperature in the range of 80 to 100 ° C. and immediately cooling to 55 ° C. or lower and finally cooling to 40 ° C. or lower to obtain a processed grain product. (A) Cereal, (b) Sugar and (c) Processed cereal containing water, wherein (a) 5-40% by mass of cereal and (b) saccharide with respect to the total mass of the processed cereal A processed grain product containing 5 to 45% by mass and (c) 10 to 90% by mass of water and produced by the following steps:
Step 1: (a) cereal and (c) water are mixed, stirred and heated, heated and sterilized at a temperature in the range of 55 to 100 ° C., immediately cooled to 55 ° C. or lower, and α The process of obtaining a cerealized grain.
Step 2: (b) Sugar is added to and mixed with the pregelatinized grain obtained in Step 1, heated, deaerated when the temperature reaches 55 ° C., returned to normal pressure, and further heated, A step of heat-sterilizing at a temperature in the range of 80 to 100 ° C., immediately cooling to 55 ° C. or lower, and finally cooling to 40 ° C. or lower to obtain a processed grain product.   The water in the range of 0-30 degreeC is added to the mixture of (a) grain and (c) water as a method of cooling to 55 degrees C or less in the process 1, It is characterized by the above-mentioned. Grain processed products.   The processed grain product according to any one of claims 1 to 3, wherein a sour agent and / or thickening polysaccharide is added at the time of sugar addition. (A-1) A method for producing a processed cereal product comprising a step of mixing and heating alpha-modified cereal, (b) saccharide and (c) water, (d) acidulant and (e) thickener. And (a-1) 5-40% by mass of pre-gelatinized grain, (b) 5-45% by mass of sugar, (c) 10-90% by mass of water, d) A method for producing a processed grain product characterized by containing 0.01 to 3% by mass of a sour agent and (e) 0.01 to 3% by mass of a thickener and being produced by the following steps:
Step: (a-1) 5-40% by mass of pre-gelatinized grain, (b) 5-45% by mass of saccharide, (c) 10-90% by mass of water, (d) 0.01-% of acidulant. The mixture containing 3% by mass and (e) 0.03% by mass of the thickener is heated with stirring, deaerated when the temperature reaches 55 ° C., returned to normal pressure, and further heated. The process of continuing and heat-sterilizing at the temperature in the range of 80-100 degreeC, and cooling to 55 degrees C or less immediately, and finally cooling to 40 degrees C or less.   (A) Cereals, (b) Sugar, (c) Water, (d) Acidulant, and (e) A method for producing a processed cereal product comprising the step of mixing and heating, the entire processed cereal product (A) 5-40% by mass of cereal, (b) 5-45% by mass of sugar, (c) 10-90% by mass of water, and (d) 0.01-3 of acidulant. Processed grain product containing 0.1% to 3% by mass of (e) thickener and manufactured by the following steps: Step 1: mixing (a) cereal and (c) water And heating while stirring and heating and sterilizing at a temperature in the range of 55 to 100 ° C. and then immediately cooling to 55 ° C. or lower to obtain pregelatinized grains. Step 2: (b) 5 to 45% by mass of sugar, (d) 0.01 to 3% by mass of acidulant, and (e) thickener 0.01 to the pregelatinized grain obtained in Step 1 3 mass% was added and mixed, heated, deaerated when the temperature reached 55 ° C., returned to normal pressure, further heated, and sterilized by heating at a temperature in the range of 80 to 100 ° C. Immediately cooling to 55 ° C. or lower and finally cooling to 40 ° C. or lower to obtain a processed grain product.   Food / beverage products containing the processed grain product of any one of Claims 1-4, or the processed grain product manufactured by the manufacturing method of Claim 5 or Claim 6.

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