JP3168549B2 - Manufacturing method of grain preparation - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a cereal preparation intended to be mixed into edible dough such as bread dough.

[0002]

2. Description of the Related Art Conventionally, cereal grains mixed with bread dough or a coarsely crushed product thereof are prepared by preliminarily preparing a required amount of cereal grains after washing with water, and then pregelatinizing them by heating such as steaming. I was

[0003] In addition, as processed food of cereal grains, seasonings and water are added to hominy grits (ground corn grains) and absorbed at normal pressure, and this is steamed under high pressure to gelatinize starch, A method for producing corn flakes, which is dried, pressed and roasted, is known (Japanese Patent Publication No. 38-14358).

[0004]

The cereal grains mixed in the dough such as bread are processed each time bread is manufactured, so that it is not only necessary to increase the number of processes other than the original bread making process, but also There are a number of problems, such as the need for a single facility regardless of the required amount of grains. In addition, various techniques for producing flakes from cereals have been proposed in the past, but all of them provide flakes as they are and are unsuitable for food addition.

[0005]

SUMMARY OF THE INVENTION Accordingly, the present invention provides a cereal suitable for food addition by treating cereal grains with an emulsifier solution, steaming under pressure, tempering, pressing, drying and roasting. The preparation was obtained.

That is, in the present invention, after the emulsifier solution is attached to the grains, the grains are sufficiently gelatinized by steaming under pressure. Then, after tempering, it is pressed into a thick layer, dried, and then roasted. Further, the emulsifier solution is composed of water 15 to 100% by weight of grain.
30% by weight and an emulsion stabilizer of 0.05 to 2.5% by weight.
^{In step 2} , the mixture is steamed under pressure for 60 to 120 minutes and then tempered to a water content of 30 to 40% by weight. Next, the agglomerated and pressed grains are air-dried to a water content of 15 to 25% by weight, and then roasted at 240 to 280 ° C for 15 to 50 seconds.

The cereal grains used in the present invention include, but are not limited to, refined non-glutinous rice / glutinous rice, brown rice, barley, rye, barley, buckwheat, millet, and leeches. Also, whole grains or crushed grains may be used, but in the case of crushed grains, the grain size is preferably 0.1 mm or more or a grain size coarser than 60 mesh.

Examples of the emulsion stabilizer include food emulsifiers, natural thickener stabilizers, and synthetic thickener stabilizers.

Specifically, examples of the food emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin.

Examples of natural thickening stabilizers include alginic acid, carrageenan, seaweed mucilage, locust bean gum, guar gum, plant-derived mucilage xanthan gum, animal protein casein, albumin, and vegetable protein. And soybean protein and plant protein degradation products.

As a synthetic thickening stabilizer, fibrous C
MC-Na, sodium alginate which is a seaweed mucilage,
Examples thereof include propylene glycol alginate, sodium caseinate as a protein, and sodium starch glycolate as a starch.

The above-mentioned emulsion stabilizer is previously dissolved or suspended in water to form an emulsifier solution and then adhered to the grain. The emulsifier solution is used by appropriately adjusting and adjusting the water content of 15 to 30% and the emulsion stabilizer of 0.05 to 2.5% with respect to 100% by weight (hereinafter referred to as "%") of the grain. By adhering the emulsifier solution to the grains, the gelatinization and coloring can be effectively performed, the grains are prevented from clumping together, and the grains can have shape retention. Usually, the emulsifier solution is added while steaming under pressure to adhere to the grain.

The emulsifier solution may also contain oils, fats, sucrose, sugar alcohols, salt, flavorings such as flavors, and flavors.

Pressurized steaming is performed at 0.5 to 2.0 kg / cm ² for 60 hours.
Performing for about 120 minutes, fully gelatinizing and coloring. The degree of α-formation is preferably 70% or more. Examples of the apparatus used for the pressure steaming include a steam rotary pot, a rotary steamer, a horizontal cylinder pressure pot, and the like.

[0015] Next, the grain is sufficiently pregelatinized by steaming under pressure and tempered, whereby the grain is allowed to cool and the distribution of moisture in the grain is made uniform. The tempering time is usually 40 minutes to 24 hours, although it depends on the processing amount of the pressure steaming and the type of grain. 30 moisture content by tempering
By adjusting to ~ 40%, the shape retention of the particles is given,
In addition, cracking in the pressing process is facilitated.

Next, the term "thickness in pressing" means a thickness (approximately 1.0 to 2.5 mm) at which a crack can be formed because the purpose is to provide a crack around the grain. Therefore, when the grain thickness before pressing is 2.5 mm, the thickness is preferably about 1.5 to 2 mm, and when the grain thickness is 2.0 mm, 1.2 to 1.8 mm is appropriate. When the thickness becomes thin (for example, less than 1.0 mm as in the case of general flaked food), when mixed with food dough and kneaded, it is not only fragile but also difficult to uniformly mix. By providing such cracks, if water or hot water is added, water is absorbed relatively easily, and uniform water content (water content of 50 to 7
0%). A normal temperature roll is used for the pressing device.

Drying and roasting are carried out efficiently to reduce the water content to 5%.
%, The grain can be stored for a long time,
In addition, roasting can impart an appetizing fragrant color (burned eyes) and aroma (roasted scent).

The drying is preferably carried out by, for example, ventilation drying at 80 to 100 ° C. for 5 to 20 minutes to reduce the water content of the grains to 15 to 25%.

The roasting is preferably performed at 240 to 280 ° C. for 15 to 50 seconds. If the temperature is lower than 240 ° C., the time for imparting roasted aroma, shape retention, and browning becomes longer (roasting time becomes longer). Although it is possible to shorten the application time, the time is too short (for example, 15 seconds or less), so that uniform roasting may be difficult.

As the roasting device, any roasting device conventionally used can be used, but a structure in which the temperature and time can be freely selected is preferred.

On the other hand, the method for producing corn flakes according to the present invention is that the pressure-cooked hominy grits are dried, left to stand, are thinly pressed, and are sufficiently blistered until the surface is blistered and finely expanded. It is to be roasted. It has a crispy texture with a moisture of 3% or less and has a crispy texture. In each case, the texture of the corn is completely different from the original texture.

On the other hand, the cereal preparation of the present invention is obtained by applying an emulsifier solution to cereal grains, squeezing the grains to such an extent that cracks are generated on their own, and roasting to the extent that they do not expand.
This is easily restored to the original shape of the grain with water or hot water,
The texture is no different from that obtained by steaming cereal grains, and the shape retention is sufficiently tolerable for mixing during bread production.

[0023]

According to the present invention, since a grain preparation can be mass-produced in a factory, not only the quality can be improved and stabilized, but also a preparation user such as a bread maker need not prepare by himself. Since the required amount can be easily restored with water or hot water, there is an effect that the user can save time, labor and equipment.

Further, according to the present invention, since roasting is performed, there is an effect that the product becomes more fragrant due to roasting and browning.

[0025]

EXAMPLE 1 Selected Rye Grains (Moulted) 100
204 g of the emulsifier solution was spray-mixed in a container containing 0 g to uniformly adhere the emulsifier solution to the outer surface of the rye grains.
The emulsifier solution was prepared by adding and mixing 3.8 g of sucrose fatty acid ester as an emulsifier with 200 cc of water.

[0026] 1200 g of the rye grains were put into a steam kettle and steamed at 0.9 kg / cm ² for 90 minutes.
(90% or more of the degree of chemical conversion), taken out of the steam kettle, steamed for 15 minutes under natural ventilation, cooled, and then tempered to obtain uniform grains having a water content of 30%. The grain was rolled at room temperature and pressed to a thickness of 1.3-2.0 mm.
In this case, the cereal grains become flat grains, but on the periphery,
Causes numerous cracks. Then, it was air-dried at 90 ° C for 7 minutes to make the water content 18%, and then 27
Baking at 0 ° C. for 30 seconds, then sorting, thickness 1.5 ~
890 g of a grain preparation having 2.0 mm and a moisture content of 3% were obtained.

If the grain preparation is sealed in a sealed bag and distributed, the same condition can be maintained for a long time.

[0028]

Example 2 An emulsifier solution (200 cc) was sprayed and mixed into a container containing 1000 g of refined non-glutinous rice to uniformly adhere the emulsifier solution to the outer surface of the non-glutinous grains.

The emulsifier solution was prepared by adding and mixing 3.7 g of glycerin fatty acid ester as an emulsifier in 200 cc of water.

1200 g of the non-glutinous rice was put in a steam pot and steamed at 1.0 kg / cm ² for 80 minutes to obtain 1210 g of non-glutinous rice having a degree of gelatinization of 90% or more. This was taken out, steam was removed under natural ventilation, cooled, and tempered to obtain 1210 g of non-glutinous rice having a water content of 30%.

[0031] The non-woven rice is rolled at room temperature for 1.0-
It was pressed to a thickness of 1.8 mm. In this case, the non-glutinous rice becomes flat grains, but a large number of cracks occur on the periphery. Then, it is dried by ventilation at 90 ° C. for 7 minutes.
0 g was obtained.

[0032] The non-woven particles were roasted at 270 ° C for 30 seconds and sieved to obtain 880 g of a cereal preparation having a thickness of 1.2 to 1.8 mm.

[0033]

APPLICATION EXAMPLE 1 Using the cereal preparation obtained in Example 1, cereal bread was produced by the following method.

200 g of the cereal preparation of Example 1 was placed in a bowl, 300 cc of hot water (70 ° C.) was added, mixed, and left for 2 hours. The water content of the cereal preparation was 62.0%.

The ingredients shown in Table 1 were separated into a bread mixer,
The mixture was mixed at a low speed of 2 minutes and at a medium speed of 1 minute to obtain a dough temperature of 24 ° C. and fermented at 29 ° C. for 3 hours to obtain a sponge dough.

[0036]

[Table 1]

Further, materials other than the butter shown in Table 2 were added and kneaded at a low speed for 2 minutes and at a medium speed for 4 minutes. Butter was added and kneaded at a low speed for 1 minute and at a medium speed for 3 minutes.

[0038]

[Table 2]

To this dough, 500 g of the reconstituted grain preparation of Example 1 was added, and the mixture was kneaded at a low speed for 2 minutes.
8 ° C.

After that, floor time (28 ° C., 20 minutes),
After splitting, rounding, bench time (25 minutes) molding, filling in a mold, proofing (38 ° C. 50 minutes), firing (200 ° C. 25 minutes)
One loaf-type grain bread was obtained.

This cereal bread was a delicious bread with the shape of the rye grains inside the bread kept intact, fully gelatinized, and fragrant and rich in rye flavor.

[0042]

Application Example 2 Using the cereal preparation obtained in Example 2, a tortilla containing cereal grains was produced by the following method.

100 g of the cereal preparation of Example 2 was placed in a bowl, 150 cc of hot water (60 ° C.) was added, mixed, and allowed to stand for 3 hours. The moisture of the cereal preparation was 57%.

The materials shown in Table 3 were dispensed into bowls and mixed with water (150
Mix well by hand while adding cc) little by little.

[0045]

[Table 3]

Next, the cereal preparation 2 of Example 2 was reconstituted.
Add 00g and mix by pressing with the palm of your hand. When the whole starts to give elasticity, wrap it and let it sit in the refrigerator for 1 hour.

Twenty-five grams of this dough was dispensed, rounded, placed on a chopping board with a thin flour, spread with a rolling pin into a circle having a diameter of about 15 cm, and baked on a hot plate at 235 ° C. for 25 seconds on each side.

In this tortilla, non-glutinous rice grains are evenly distributed in the skin without losing their shape, are sufficiently pregelatinized, and are translucent.
The dish (tacos) sandwiched with chili beans, sliced tomatoes and cheese was good in appearance and very delicious.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-61-37066 (JP, A) JP-A-1-128757 (JP, A) JP-A-1-171445 (JP, A) JP-A-55-37066 150851 (JP, A) JP-A-5-168395 (JP, A) JP-A-6-113740 (JP, A) JP-B-38-14358 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 2/18 A23L 1/10

Claims (4)

(57) [Claims] After the emulsifier solution is adhered to the grain, the mixture is steamed under pressure and sufficiently gelatinized. A method for producing a cereal preparation, comprising tempering, pressing to a thicker thickness, drying and roasting. 2. The emulsifier solution is composed of 15 to 30% by weight of water and 0.05 to 2.
The method for producing a grain preparation according to claim 1, wherein the mixture is 5% by weight. 3. Grain grains of 0.5 to 2.0 kg / cm ² at 6
The method for producing a cereal preparation according to claim 1, wherein the water content is 30 to 40% by weight by steaming under pressure for 0 to 120 minutes and then tempering. 4. A method for reducing the grain size of a pregelatinized and pressed grain to a water content of 15.
２５25% by weight, then dried at 240-280 ° C.
The method for producing a grain preparation according to claim 1, wherein the roasting is performed for 5 to 50 seconds.