JP6339791B2 - Barley rice production method - Google Patents

Description

  The present invention relates to a method for producing barley rice.

  Barley rice is cooked rice only from barley or a mixture of barley and rice, and has a firm and less sticky texture and a unique scent unlike rice. Barley rice once had a fixed idea that it had a lower taste and smell than cooked rice, but in recent years barley seems to be reviewed in terms of nutritional value because it contains more dietary fiber, protein and vitamins than white rice. In particular, in response to the recent rise in health consciousness and diversification of food needs, it has become widely eaten.

  Barley, like rice, has two types of starch, “Uchichi” and “Machi”. The starch of glutinous species is composed of amylose and amylopectin, whereas the starch of glutinous species is mostly composed of amylopectin. The glutinous barley (glutinous barley) has attracted attention as a functional food because it has a high dietary fiber content in cereals and has a function of lowering blood pressure and blood cholesterol (Non-patent Documents 1 and 2).

  Barley is harder to cook than rice and can't be cooked as it is, and so "barley" processed for cooking is used as a raw material for rice. There are various types of barley, depending on the processing method. The raw barley is whitened, heated and then pressed with a roller (pressed barley), and the barley without the pressing process (round barley, rice grain wheat) Etc.) (Non-Patent Documents 3 and 4).

  Although all of the wheat grains processed as described above are modified with endosperm by heating to make it easier to cook rice, for example, barley rice cooked using glutinous barley wheat is Even when using a rice cake, after a certain period of time has elapsed after cooking, there was a problem that the water was lost, the skin became dry, and the texture became hard and rough. On the other hand, glutinous barley is difficult to process into pressed oats because of its glutinous physical properties, so easy-to-obtain non-pressed barley is used, but rice that is cooked using glutinous barley is also Although it is not as hard as the glutinous barley pearls, it becomes harder and harder with the passage of time after cooking, and the fresh texture is impaired. In particular, the tendency is remarkable in 100% barley rice. However, there has been no study on the problems of paddy and hardness of barley rice over time after cooking rice.

http://www.nichibaku.co.jp/oomugifr.html About barley http://mugigohan.jp/what/index.html Mochi barley rice http://en.wikipedia.org/wiki/%E9%BA%A6%E9%A3%AF Barley http://www.hakubaku.co.jp/tanoshimu/planttour/hakubakumai/ Soba rice factory

  An object of the present invention is to provide barley rice with a fresh texture and good water retention even after a lapse of time after cooking.

  As a result of intensive research to solve the above-mentioned problems, the inventors of the present invention have used glutinous barley pearls as raw wheat, and the amount of water added so that the ratio of the weight after cooking to the weight of raw wheat is within a certain range. It was found that barley rice cooked by adjusting the water content was good in water retention even after a certain period of time had passed after cooking, could not be puffed, and could retain a fresh texture, and completed the present invention.

That is, the present invention includes the following inventions.
(1) A method for producing barley rice comprising the step of using glutinous barley barley as raw material wheat and adding rice cooking water to the raw wheat to cook rice, wherein the ratio of the weight of the cooked rice to the weight of the raw wheat is A method for producing barley rice, comprising adjusting the amount of water for cooking rice to be 230% to 340%.
(2) The method for producing barley rice according to (1), comprising a primary soaking step in which raw wheat is soaked in water before the step of cooking by cooking water for cooking rice.
(3) The method for producing barley rice according to (1) or (2), further comprising a step of freezing the cooked barley rice.
(4) The production method according to any one of (1) to (3), wherein the raw wheat is composed only of glutinous barley.
(5) A barley rice or barley rice food produced by the production method according to any one of (1) to (4).
(6) It is characterized by using rice glutinous barley as the raw wheat and adjusting the amount of water so that the ratio of the weight of the cooked rice to the weight of the raw wheat is 230% to 340%. , A method for improving the water retention and texture of wheat.

  According to the method of the present invention, by a simple means of adjusting the amount of water for cooking rice so that the ratio of the weight of rice after cooking to the weight of raw wheat is within a predetermined range, a certain time has elapsed after cooking. Even if it does not pass, it can produce barley rice that retains a fresh texture. Further, the barley rice obtained by the method of the present invention does not feel the “hay odor” or “egumi” peculiar to barley rice.

  The method for producing barley rice according to the present invention is a method for producing barley rice including the step of using rice glutinous barley pearls as raw material wheat and adding water for cooking rice to the raw material wheat to cook rice, after cooking rice relative to the weight of the raw wheat The amount of water for cooking rice is adjusted so that the ratio of the weight of barley rice is 230% to 340%.

  The barley used in the present invention is “glutinous” barley and does not include “Uchichi”. Variety is not limited as long as it is a barley of “mochi seed”, but examples include Kiraborishi, Ichibanboshi, Mannenbosi, Toyonokase, Yumesakiboshi, Daishimochi, etc., and these are used as barley and rice grains.

  In the present invention, before the step of adding rice cooking water to rice flour of glutinous barley (this barley is referred to as “raw wheat”), the soaking step of soaking the raw wheat in water and absorbing the water (this soaking step) You may perform a "primary immersion process".

Specifically, the primary immersion is performed by immersing the raw wheat in 4 to 6 times the weight of water at room temperature (around 10 to 25 ° C.) for a certain period of time. Although the primary immersion yield is not particularly limited, for example,
175% or more is preferable. In the present invention, “primary immersion yield” refers to the ratio of the weight of barley that has absorbed water after primary immersion (referred to as “weight after primary immersion”) to the weight of raw wheat. The immersion time is not particularly limited as long as the primary immersion yield falls within the above range, and may be appropriately adjusted according to the weight of the raw wheat, the weight of the immersion water, the work process, etc., but preferably 80 minutes to 960 minutes, preferably Examples are 100 minutes to 500 minutes, more preferably 200 minutes to 300 minutes. Usually, the longer the soaking time, the greater the amount of water absorption and the higher the primary soaking yield, but the upper limit does not exceed 220% even if the soaking time is increased as judged from the water absorption of barley.

  Subsequently, the absorbed barley after the primary immersion is once taken out of the immersion water and the water is removed. The water can be removed by, for example, leaving the barley taken out of the immersion water on a sieve, or leaving it by shaking the sieve. Alternatively, the barley taken out from the immersion water can be blown and dried, or centrifuged and drained.

  Next, rice cooking water is added to the barley that has been drained, or barley that is not subjected to primary immersion, and is cooked. In the present invention, this rice cooking water addition is referred to as “secondary water addition”. In the method of the present invention, the amount of secondary water added is adjusted so that the ratio of the weight of cooked rice to the weight of raw wheat is 230% to 340%, preferably 260% to 300%. If the ratio of the weight of the cooked rice to the weight of the raw wheat is within the above range, even if a certain time after cooking the rice has passed, the water retention is good and does not pass, and a barley rice with an appropriate hardness and a fresh texture is obtained. be able to. Here, the fixed time can be given as an example of about 15 to 30 minutes, which is a normal time after cooking, or after thawing and when eating.

  The water for cooking rice for secondary hydration may contain seasonings such as soy sauce, sugar, salt and sodium glutamate, extracts such as meat, seafood and mushrooms, and spices such as pepper, chili and paprika.

  Moreover, what is necessary is just to perform the method of rice cooking by a normal method, and any of a batch type pot rice cooking or a continuous steam rice cooking may be sufficient.

  Cooked barley rice may be frozen. When the cooked barley rice is frozen, it is steamed for a certain period of time, then cooled to about 30 ° C. or less, filled in a predetermined amount in a container, rapidly frozen together with the container, sealed and packaged to obtain frozen rice. Alternatively, the cooked barley rice may be rapidly frozen in the same manner after the separately cooked rice is mixed. The mixing ratio of barley rice and cooked rice is not particularly limited. Although quick freezing can be performed in accordance with a conventional method, it can illustrate normally for 60 to 120 minutes at about -35 degreeC-about -45 degreeC. The container containing the frozen wheat is preferably a material having both freezing resistance and heat resistance so that it can be subjected to freezing treatment and thawing heat cooking using a microwave oven, an oven toaster, or the like. Therefore, examples of the material of the container include plastic, paper, aluminum, and a laminate thereof. The method for filling the container with barley rice is not particularly limited, and may be carried out using a known food filling device.

  The barley rice produced using the production method of the present invention refers to barley rice having 100% glutinous barley, and the barley rice does not contain any barley rice or rice of glutinous barley. Moreover, the said barley rice is good also as barley rice food by mixing ingredients and soups. Examples of the barley rice food in the present invention include risotto, cooked rice, pilaf, and rice balls.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further more concretely, these content does not limit this invention.

(Examples 1-8, Comparative Examples 1-12)
(1) Preparation of barley rice sample An electric kettle for household electric rice cooker (manufacturer: ZOJIRUSHI NP-CB18 type capacity: 1.8 L) was placed on an electronic balance to erase the tare. Using this electronic scale, 500 g of raw material wheat (glutinous seed / barley or urushi seed / round barley) was placed in the inner pot and weighed. 2000 ml of water was put into this inner pot and primary immersion was performed for 960 minutes at room temperature (20 ° C.). After the completion of the primary immersion, the contents of the inner pot were opened in a colander and the water was drained. The absorbed barley on the colander was returned to the inner pot, and the weight (weight after primary immersion) was measured using the above electronic balance, and the ratio of the weight after primary immersion to the weight of the raw material wheat (500 g) (primary immersion yield) was determined. Next, as shown in Table 1, the amount of secondary addition (weight after secondary addition) of barley (Examples 1 to 7) after primary immersion or barley (Example 8) not subjected to primary immersion was changed. Then, water for cooking rice was put in the inner pot (secondary water addition), and the total weight (weight after secondary water addition) of barley and water absorbed immediately before starting rice cooking was measured. After cooking rice, it was steamed for 20 to 30 minutes, and then lightly mixed the rice in the inner pot, filled in a plastic tray 150 g at a time, covered and frozen at -35 ° C. to produce a rice sample.

(2) Quality evaluation test Thaw rice samples in each test section with a microwave oven, remove the lid, cool to 40 ° C or less, and after 15 minutes, quality evaluation (evaluation items: water retention, We selected three panelists who had mastered hardness, texture, color, sardine, and hay odor. Table 2 shows the evaluation criteria. In each evaluation, a sample (Example 4) having a secondary hydrolysis yield of 300% was used as a control (all 5 points) and evaluated in 10 stages. The evaluation is shown in Table 1 together with the results.

  As shown in Table 1, in the case of glutinous seeds / barley, the ratio of the weight of the cooked rice to the weight of the raw wheat is 230% to 340% in the test section (Example 1), despite being 100% wheat. In -7, 8), water retention, hardness, and texture were good regardless of the presence or absence of primary immersion, and the color density, gummy, and hay odor were not worrisome. On the other hand, in the test section (Comparative Examples 1 and 2) in which the ratio of the weight of cooked rice to the weight of raw wheat is outside the above range, 230% to 340% in terms of water retention, hardness, and texture. It was inferior to the test area. On the other hand, in the case of uruchi varieties / barley, regardless of the ratio of the weight of the cooked rice to the weight of the raw wheat, the water retention is poor, the paddy is solid, the texture is hard and rough, and the color is also dark. The tendency was recognized, and the gummy and hay odor were strongly felt (Comparative Examples 3 to 12).

  According to the method of the present invention, barley rice having excellent water retention and texture can be produced. Therefore, this invention is useful in the manufacture field | area of cooked rice.

Claims (5)

This is a method for producing barley rice, which includes a dipping step in which the raw wheat of glutinous barley is used as raw material wheat and the raw wheat is immersed in water to absorb water, and a step of adding rice cooking water to the dried raw wheat after dipping and cooking. And the amount of water for cooking rice is adjusted so that the ratio of the weight of the cooked rice to the weight of the raw wheat before immersion is 230% to 340%. Further comprising, barley method according to claim 1 the step of freezing the rice has been barley. The manufacturing method of Claim 2 which freezes, after mixing separately cooked cooked rice before freezing cooked rice. The ratio of the weight of the cooked barley rice to the weight of the raw barley before soaking is 230% to 340%. A rice or barley food of glutinous barley , characterized in that it is cooked by adding water for cooking rice. The ratio of the weight of the cooked barley rice to the weight of the raw barley before soaking is 230% to 340%. A method for improving the water retention and texture of barley rice, characterized in that the water for cooking rice is hydrated to make rice.