JP2016171748A - Method for manufacturing fermented cereal - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing miscellaneous cereal easy to be ingested and having general purpose.SOLUTION: There is provided a method for manufacturing fermented cereal for manufacturing fermented cereal powder by inputting mixed cereal consisting of a plurality kinds of cereals with constant blending ratio into a plurality of subdivision containers at same amount each together with predetermined amount of water, boiling them to gelatinize and adding Aspergillus oryzae into the containers respectively, finishing fermentation with predetermined time of condition where most of grans of the mixed cereal remains, taking the mixed cereal off from the containers, making moisture content at 8.0% or less through a drying process including a roasting process and then pulverizing it.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a method for producing fermented cereal flour that can be used variously as a single product or as a food additive material, and more particularly, to a method for producing fermented cereal flour that is rich in nutrients and has no koji.

  In recent years, brown rice foods have been favored in part for health reasons, and rice mixed with so-called cereals has been cooked at home. In fact, both brown rice and rice with millet are rich in fiber and vitamins.

  However, these have the disadvantage that they are inferior to white rice and tend to get bored. In addition, brown rice and millet have a peculiar smell.

  Moreover, when cooking rice containing millet, appropriate rice cooking times for white rice and millet differ in the first place. Accordingly, there is a problem that when mixed with white rice, the cereals are hard and the original taste of the cereals may not be exhibited. On the other hand, there is a problem that handling is inferior, for example, it is necessary to reset the cooking time when adjusting to the minor grains.

JP 2007-143541 A

  This invention is made | formed in view of the above, Comprising: It aims at providing the method of manufacturing the miscellaneous cereal flour which is easy to ingest and is versatile.

  In the method for producing fermented cereal powder according to claim 1, mixed cereals composed of a plurality of types of grains and having a constant blending ratio are respectively put in a plurality of subdivided containers together with a predetermined amount of water and cooked. Alpha, then koji molds are added to the container, and the fermentation is finished at a predetermined time with the mixed grains remaining almost, and the mixed grains are taken out of the container and subjected to a drying process including a roasting process. The moisture content is 8.0% or less, and this is pulverized to produce fermented cereal flour.

  That is, the invention according to claim 1 firstly eliminates or shields the odor derived from minor grains by pregelatinization, fermentation, and roasting, and secondly, cereals having different particle sizes are subdivided at the same blending ratio and fermented. Third, it can be pulverized well by semi-fermentation, and it can be used in a wide range of nutrients before and after fermentation (the fact that it is a powder also improves the intake) .

  In addition, grains need only be put in the container so that the blending ratio is constant. It may be an aspect that is constant in the container. Multiple types of grains refer to so-called miscellaneous grains. The subdivided container does not necessarily have a fixed shape, and includes plastic bags and other soft plastic bags. Cooking is a state in which grains of mixed grains remain even during fermentation, so it does not include excessive moisture that does not retain the original shape, but on the contrary, if the original shape is retained, it is widely heated at high temperatures. And pregelatinization, and also includes steaming and heating at a temperature of less than 100 ° C. Examples of the predetermined time include 24 hours in an atmosphere of 25 ° C. to 30 ° C. and a humidity of 80% or more. In other words, it refers to the time during the fermentation in which the original shape is retained, not the fermentation until the paste is formed.

  The koji mold used can be widely used according to the specifications, as long as it is a koji mold that acts as a so-called “koji” such as white koji mold, yellow koji mold, black koji mold, etc.

  The fermented cereal flour production method according to claim 2 is the fermented cereal flour production method according to claim 1, wherein the grains are hato oat, glutinous barley, rice grain oat, bare barley, oats, germ oats, green skin brown rice, It is characterized by being selected from among glutinous brown rice, germinated brown rice, green rice, red rice, black rice, prickly rice, mochikibi, uruchiawa, mochiawa, corn, hie, amaranth.

  That is, the invention according to claim 2 can suitably design the nutritional balance and taste.

  The method for producing fermented cereal flour according to claim 3 is the method for producing fermented cereal flour according to claim 1 or 2, characterized in that the container can be sealed or sealed.

  That is, the invention according to claim 3 can suppress the invasion of various bacteria, and can easily perform the humidity control.

  In addition, regarding the sealing or sealing, when cooking, only one-way vapor discharge from the container to the outside of the container is allowed.

  The method for producing fermented cereal flour according to claim 4 is the method for producing fermented cereal flour according to claim 3, wherein water is placed in a sub-container within a range of 10 wt% to 20 wt% with respect to the weight of the mixed cereal. Features.

  That is, the invention according to claim 4 does not make excessive water that requires hot water draining after rice cooking, can effectively retain water-soluble components in the mixed grain, and can facilitate the design of nutritional balance.

  According to the present invention, it is possible to provide a method for producing a versatile miscellaneous flour that is easy to ingest.

It is the graph which showed the mode of increase in carbohydrates. It is the graph which showed the mode of the increase in an amino acid.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. The grain flour obtained by the present invention will be referred to as fermented roasted coarse flour.

  Here, the following 16 kinds of raw materials as millet, namely, bare wheat, oats, green skin brown rice, glutinous brown rice, black rice, glutinous wheat, germinated brown rice, glutinous rice, mochiawa, rice grain wheat, corn, and hato barley , Red rice, Hie, Green rice, Uruchiwa will be described. In addition, bare wheat, pressed wheat, green barley, and brown rice are used as the main raw materials. These are 8% by weight or more in total and 60% by weight or more in total. Although the details of the blending ratio are not described, it is a fixed ratio according to the product specifications, and there is naturally no range in the blending ratio between lots.

  When producing fermented roasted milled flour, prepare a heat-resistant polybag with a three-layer structure (triple nylon NY-W manufactured by MICS Chemical Co., Ltd.), and put 5 kg of milled grains with the above-mentioned predetermined mixing ratio into this. . Although it depends on the capacity of the thermostatic chamber, 100 bags is a guide. Grain is separately cooked and fermented → roasted / dried → pulverized as described later, and finally weighed to produce fermented roasted milled flour. Inferior to sex. In this method, each bag is preliminarily blended, fermented, roasted and dried, and pulverized, so that the production efficiency is excellent and no unevenness occurs.

  Next, 15% by weight, ie, 0.75 kg (750 cc) of water is added to the cereals in the plastic bag, and the mouth is tied. An immersion time may be provided as necessary. In the present embodiment, the rice sharpening in white rice, that is, the step of sharpening the raw material several times using water is not provided. This is a product that fermented and roasted milled flour is not a product that evaluates the original cooking quality of the raw material itself, but is a processed product that is fermented and then roasted after cooking. It is because it is not influenced. Therefore, the amount of water to be used can be extremely reduced, which is preferable. In addition, when procuring raw materials, it is assumed that the quality does not require cleaning for removing powder on the surface.

  Next, the prepared 100 bags are put into a thermostat and cooked at a temperature of 90 ° C. to 95 ° C. for 2 hours. Actually, it is before boiling, but this heating turns the millet into alpha. In addition, although a bag swells by heating and vapor | steam goes out from the gap | interval of the mouth which was tied, since outside air does not infiltrate structurally, it can be said that this process is a heat sterilization process.

  In addition, since an appropriate amount of water is added, the original shape is not cooked and the rice is cooked. In other words, the water is put in the bag as an amount that is not too soft to cook. Since there is no excess of water, it is not necessary to drain the hot water after cooking, there is little loss of water-soluble nutrients, and work efficiency is also increased.

  Next, it is taken out from the thermostatic bath and allowed to cool naturally, and koji molds are added when the cereals reach approximately 25 ° C to 30 ° C. At this time, by opening the mouth of the bag and quickly adding the koji mold and closing the mouth again, the fermentation proceeds effectively without being affected by other bacteria. Since the plastic bag is used, the workability of the addition is excellent, and the humidity in the bag can be kept at 80% to 90%, which is suitable for fermentation. In addition, about temperature control, a fermentation chamber is used and the atmospheric temperature of a plastic bag is maintained so that it may become 25 to 30 degreeC as it is. You may ferment again using a thermostat.

  The fermentation time is 24 hours. When completely fermenting, it takes 48 to 72 hours, but in the present invention, it is an intermediate time. When it is completely fermented, saccharification proceeds and it becomes too sweet, and it becomes too black. That is, in either case, the options for adding the product are narrowed. In addition, liquefaction progresses, and it takes time for drying and roasting to form powder, and another problem that the workability is inferior becomes obvious.

Therefore, the fermentation process is completed in the middle of 24 hours, and the next roasting is performed.
Place 10 bags of fermented cereals in a cauldron (roaster) and roast at a temperature of 100 to 110 ° C. for 5 to 10 minutes. In roasting, the heating power and time are adjusted while observing the state. However, in the present invention, since the blending ratio of minor grains in each bag is the same, roasting unevenness due to the roaster hardly occurs.

  Subsequently, the roasted fermented millet grains are opened in a hot air dryer and dried by applying hot air of 70 ° C. to 80 ° C. for 30 hours. Although it depends on the working environment, if it exceeds 24 hours, the amount of water becomes 8.0% or less, and it dries in a so-called dry state.

  Next, from the viewpoint of product quality control, an autoclave is used and a sterilization step of 120 ° C. × 1.5 hours is performed. As a result, some moisture is contained, so that the moisture is blown off and finishing roasting is performed from the viewpoint of color adjustment. That is, roasting is performed again at a temperature of 100 to 110 ° C. for 5 to 10 minutes. Thereby, a miscellaneous grain will be in the state of caracara again.

  Finally, using a hammer mill and a circular vibrating sieve, a product, that is, a fermented roasted milled flour, is obtained as an 80 mesh pass equivalent.

  The graph of carbohydrate change which compared the obtained fermented roasting miscellaneous flour with the raw material is shown in FIG. As shown in the figure, compared to the raw materials, glucose was about 2.5 times, fructose was 1.6 times, and fermented roasted coarse flour increased.

  Similarly, a graph of amino acid changes is shown in FIG. Regarding phosphoserine, leucine, tyrosine, phenylalanine, and lysine, all increased from 2 to 8 times, and the absolute amount was approximately 50 mg / 100 g, confirming that the nutritional value was high.

  In addition, when 10 subjects ate the powder, “scent is good”, “color is good”, “feels like a kinako and can be sprinkled without disturbing the cooking”, “no wrinkles” Only a good opinion was obtained that "the subtle sweetness can be hidden." In addition, when the spinach was added instead of sesame seeds, it was evaluated as “a flavor not found in sesame seeds.

  In addition, because of its slight sweetness, it was evaluated that when it was dissolved in milk and drunk like a smoothie, it was fragrant and could be drunk like a protein drink.

The present invention is not limited to the above example.
Raw materials, in order of weight, bare wheat, green-skinned brown rice, glutinous brown rice, black rice, corn, red rice, glutinous wheat, germinated brown rice, oysters, hato wheat, glutinous rice, mochiawa, hie, green rice, amaranth, uruchi Awa, as a main ingredient, bare wheat, green-skinned brown rice, glutinous brown rice, and black rice are mixed together so that they occupy 8% by weight or more and 65% by weight in total. Manufactured. Although the sweetness was the same, the color and fragrance were slightly different, and it was confirmed that the product variation could be increased in response to the demands of the distributors and wholesalers.

  In addition, grain, in order of weight, bare wheat, germ oats, green skin brown rice, glutinous brown rice, black rice, germinated brown rice, glutinous wheat, red rice, rice grain wheat, corn, hato barley, moe, mochiawa, mochikibi, mochi Awa, green rice, the main raw material is bare wheat, green skin brown rice, green skin brown rice, these are mixed alone to occupy more than 10% by weight, and more than 70% by weight. Powder was produced. Although the sweetness was still the same, it was confirmed that the color and scent were different, and the product variation could be increased.

  As described above, according to the present invention, it is possible to provide a method for producing versatile miscellaneous flour that is easy to ingest.

Since this product is fragrant and slightly sweet, it can be mixed with milk or yogurt and eaten in a granola style.
Moreover, it can also be used for confectionery and bakery materials such as bread, cookies and crepes.
Moreover, since the raw material is a cereal, it can be dissolved in hot water and eaten as a cereal meal.
Moreover, since there are many fibers, a pacing function can also be expected.

Claims (4)

Mix the same amount of mixed cereals consisting of multiple types of cereals with the same mixing ratio into multiple sub-containers, each with a predetermined amount of water,
I cook this and turn it into alpha,
Thereafter, koji molds are respectively added to the container, and the fermentation is terminated at a predetermined time in a state in which the grains of the mixed cereal are generally left,
Take the mixed grain out of the container and go through a drying process including a roasting process to a moisture content of 8.0% or less.
A method for producing fermented cereal flour, comprising pulverizing this to produce fermented cereal flour.   Cereal grains are Hato Barley, Mochi Barley, Rice Grain, Barley Barley, Oshibara, Germ Oats, Green Skin Brown Rice, Mochi Brown Rice, Germinated Brown Rice, Green Rice, Red Rice, Black Rice, Prickly Rice, Sticky Rice, Mochiki, Mochiawa, Mochiawa 2. The method for producing fermented cereal flour according to claim 1, wherein a plurality of corn, horse mackerel and amaranth are selected.   The method for producing fermented cereal flour according to claim 1 or 2, wherein the container is hermetically sealed.   The method for producing fermented cereal flour according to claim 3, wherein water is placed in a small container within a range of 10 wt% to 20 wt% with respect to the weight of the mixed cereal.

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