JPH0451859A - Production of oat meal using barley as raw material - Google Patents
Production of oat meal using barley as raw materialInfo
- Publication number
- JPH0451859A JPH0451859A JP2157677A JP15767790A JPH0451859A JP H0451859 A JPH0451859 A JP H0451859A JP 2157677 A JP2157677 A JP 2157677A JP 15767790 A JP15767790 A JP 15767790A JP H0451859 A JPH0451859 A JP H0451859A
- Authority
- JP
- Japan
- Prior art keywords
- barley
- raw material
- water
- oatmeal
- passed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 50
- 239000002994 raw material Substances 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000012054 meals Nutrition 0.000 title abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 title description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 241000209219 Hordeum Species 0.000 claims abstract 18
- 238000003801 milling Methods 0.000 claims abstract 4
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 208000019622 heart disease Diseases 0.000 abstract description 2
- 230000035755 proliferation Effects 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract 3
- 235000013311 vegetables Nutrition 0.000 abstract 3
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 238000005498 polishing Methods 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 description 18
- 239000008267 milk Substances 0.000 description 18
- 210000004080 milk Anatomy 0.000 description 18
- 210000003491 skin Anatomy 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 244000075850 Avena orientalis Species 0.000 description 8
- 235000007319 Avena orientalis Nutrition 0.000 description 8
- 238000010411 cooking Methods 0.000 description 7
- 235000013325 dietary fiber Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000013402 health food Nutrition 0.000 description 5
- 241000219109 Citrullus Species 0.000 description 4
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 4
- 241001672694 Citrus reticulata Species 0.000 description 4
- 244000241257 Cucumis melo Species 0.000 description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 240000009088 Fragaria x ananassa Species 0.000 description 4
- 244000141359 Malus pumila Species 0.000 description 4
- 240000008790 Musa x paradisiaca Species 0.000 description 4
- 235000021016 apples Nutrition 0.000 description 4
- 235000021015 bananas Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000021012 strawberries Nutrition 0.000 description 4
- 238000002791 soaking Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は調理方法が簡単で食べやすく、風味、食感が良
く、しかも食物繊維が多量に含まれた低カロリーの健康
食品として最適である大麦を原料とするオート・ミール
の製造方法に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention is easy to prepare, easy to eat, has good flavor and texture, and is ideal as a low-calorie health food containing a large amount of dietary fiber. This invention relates to a method for producing oatmeal using barley as a raw material.
［従来の技術］
従来のオート・ミール、すなわち一般にいわれている、
ひき割りからす麦の製造方法として、原料である燕麦を
加熱した後、ひき割ったり、押し潰したりしてあら粉と
する手段が提案されている。[Prior Art] Conventional oatmeal, commonly referred to as
As a method for producing ground oats, a method has been proposed in which the raw material, oats, is heated and then ground or crushed to form coarse flour.
［発明が解決しようとする課題］
上記従来技術によると燕麦をそのまま原料としているた
め、風味が悪く、調理がしにくいと同時にあら粉のアル
ファ化が不十分であり、単に水又は牛乳を加えて食した
場合、風味、食感が良くなく、食べにくい問題点が存し
た。[Problems to be solved by the invention] According to the above-mentioned conventional technology, since oats are used as raw materials, they have a bad flavor and are difficult to cook, and at the same time, the gelatinization of the oats is insufficient. When eaten, the flavor and texture were poor, making it difficult to eat.
又原料が飼料用として利用されている燕麦をそのまま用
いているため、食味に難点があると同時に調理方法も限
定され、簡易なスープ状又は粥状食物として広く利用し
にくい問題点が存した。In addition, since the raw material is oats, which are used as feed, they have poor taste and are limited in cooking methods, making it difficult to widely use them as simple soup-like or porridge-like foods.
このため、調理方法が簡単で食べやすく、風味、食感が
良く、しかも食物繊維が多量に含まれた低カロリーの健
康食品として最適のオート・ミールの製造方法の開発が
強く望まれていた。Therefore, there has been a strong desire to develop a method for producing oatmeal that is easy to prepare, easy to eat, has good flavor and texture, and is optimal as a low-calorie health food containing a large amount of dietary fiber.
［発明の概要］
本発明は上記要望に応えるためになされたものであり、
調理方法が簡単で食べやすく、風味、食感が良く、しか
も食物繊維が多量に含まれた低カロリーの健康食品とし
て最適の大麦を原料としたオート・ミールの製造方法を
提供することを目的とする。[Summary of the invention] The present invention has been made in response to the above-mentioned demands,
The purpose of the present invention is to provide a method for producing oatmeal made from barley, which is easy to prepare, easy to eat, has good flavor and texture, and is ideal as a low-calorie health food containing a large amount of dietary fiber. do.
［課題を解決するための手段］
本発明は上記課題を解決するために以下の手段を採用す
る。[Means for Solving the Problems] The present invention employs the following means to solve the above problems.
本発明は大麦原料を籾すり機にかけて籾を除去して精選
し、この精選した大麦を搗精機にかけて表皮を除去し、
この搗精した鬼皮を水に浸漬した後、蒸し機にて蒸し上
げてアルファ化した後、この鬼皮を冷却、乾燥した後、
粉砕機にかけて顆粒状の大麦粉からなるオート・ミール
としたことを特徴とする。In the present invention, barley raw materials are subjected to a huller to remove the hulls and selected, and the selected barley is passed to a huller to remove the outer skin.
After soaking this refined demon skin in water, steaming it in a steamer to alpha it, cooling and drying this demon skin,
It is characterized by being made into oatmeal made from granular barley flour by passing it through a crusher.
又本発明は、大麦原料を籾すり機にかけて籾を除去して
精選し、この精選した大麦を搗精機にかけて約２０〜３
０％前後の表皮を除去し、この搗精した鬼皮を約１〜８
時間前後水に浸漬して重量換算で３０〜３２％前後の水
分を与え、この加水した鬼皮を蒸し機に導入して１０２
〜１０４℃前後の蒸気で蒸し上げてアルファ化すると同
時に蒸し上がり時の含水率を重量換算で４１〜４５％前
後とし、この鬼皮を冷却、乾燥した後、粉砕機にかけて
顆粒状の大麦粉からなるオート・ミールとしたことを特
徴とする。In addition, the present invention uses a huller to remove and select the raw barley to remove the hulls, and then the selected barley is passed through a huller to remove the hulls and reduce the grain to about 20-30%.
Approximately 0% of the epidermis is removed, and this refined demon skin is approximately 1 to 8
Soak it in water for about an hour to give it about 30-32% moisture in terms of weight, and introduce the hydrated demon skin into a steamer.
It is steamed with steam at ~104℃ to pregelatinate it, and at the same time, the moisture content at the time of steaming is around 41-45% in terms of weight. After cooling and drying this demon skin, it is passed through a pulverizer to turn it into granular barley flour. It is characterized by being made into oatmeal.
［作 用コ
本発明は従来のように原皮をそのまま粉砕したものでは
なく、−旦搗精した鬼皮を水に浸漬して加水し、これを
蒸し上げてアルファ化したものを粉砕してオート・ミー
ルとしであるため、調理方法が簡単で食べやすく、風味
、食感が良く、しかも食物繊維が多量に含まれた低カロ
リーの健康食品として最適のオート・ミールを得ること
ができる。[Function] The present invention is not made by pulverizing the raw hide as it is, as in the past, but by soaking and adding water to the refined skin, steaming it, turning it into a pregelatin, and pulverizing it. Since it is a meal, oatmeal can be prepared easily, is easy to eat, has good flavor and texture, and is ideal as a low-calorie health food containing a large amount of dietary fiber.
［実施例］
実験例（１）
大麦原料１００Ｋｇを約１０２℃前後籾すり機にかけて
籾を除去して精選し、この精選した大麦を約１５分間前
後搗精機にかけて約２０％前後の表皮を除去し、この搗
精した鬼皮を水温約１６℃前後の水に約１時間前後浸漬
して重量換算で約３０〜３２％前後の水分を与え、この
加水した鬼皮を蒸し機に導入して約１０２℃前後の蒸気
で約５０分間前後蒸し上げてアルファ化すると同時に蒸
し上がり時の含水率を重量換算で約４３％前後とし、こ
の鬼皮を冷却、乾燥した後、粉砕機にかけて顆粒状の大
麦粉からなるオート・ミール約７０Ｋｇを得た。[Example] Experimental example (1) 100 kg of barley raw material was passed through a huller at about 102°C to remove the hulls and selected, and the selected barley was passed through a huller at about 15 minutes to remove about 20% of the epidermis. Soak this refined demon skin in water with a water temperature of about 16℃ for about 1 hour to give it a moisture content of about 30-32% in terms of weight, and introduce this hydrated demon skin into a steamer to make about 10. It is steamed for about 50 minutes with steam at around ℃ to make it pregelatinized, and at the same time, the moisture content at the end of steaming is about 43% in terms of weight. After cooling and drying this demon skin, it is passed through a grinder to make granular barley flour. Approximately 70 kg of oat meal was obtained.
この大麦粉からなるオート・ミールは、はり白色に近い
が、少量の表皮が混入している様が観察される。This oatmeal made from barley flour is almost white in color, but a small amount of outer skin is observed to be mixed in.
この大麦粉からなるオート・ミールに水又は牛乳を加え
て、スープ状又は粥状の食物とした。この調理時におい
て、添加する水又は牛乳の量を多くするとスープ状とな
り、量を少なくすると粥状となった。Water or milk was added to this oatmeal made from barley flour to make a soup-like or porridge-like food. During this cooking process, when the amount of water or milk added was increased, the result was soup-like, and when the amount was decreased, the result was porridge-like.
このスープ状又は粥状の食物をそのまま食したところ、
水を添加したものにおいては、非常に淡泊な風味を有す
ると共にさらさらとした食味を有し、食べやすく歯切れ
のよい食感を有した。一方、牛乳を添加したものにおい
ては、牛乳の風味がそのまま素直に現れ、非常に美味で
あると同時に食し易かった。When this soup-like or porridge-like food was eaten as it was,
Those to which water had been added had a very light flavor, smooth taste, and a crisp texture that was easy to eat. On the other hand, when milk was added, the flavor of milk appeared as it was, and it was very delicious and easy to eat.
又この大麦粉からなるオート・ミールの調理時に、水又
は牛乳を添加すると同時に調味料である醤油、塩、砂糖
を各別に添加して食したところ、各調味料の風味がその
まま素直に現れ、非常に美味であると同時に食し易かっ
た。Also, when cooking oatmeal made from barley flour, we added water or milk and at the same time added seasonings such as soy sauce, salt, and sugar. It was very delicious and at the same time easy to eat.
更にこの大麦粉からなるオート・ミールに水又は牛乳を
加え後、ミカン、リンゴ、スイカ、メロン、バナナ、イ
チゴ等の果物を加えて食したところ、各果物の風味が失
われずにそのまま現れ、非常に食しやすかった。Furthermore, when water or milk was added to oatmeal made from barley flour, fruits such as mandarin oranges, apples, watermelons, melons, bananas, and strawberries were added and eaten. It was easy to eat.
次にこの大麦粉からなるオート・ミールに水又は牛乳を
加えて加熱し、アルファ化を更に促進したところ、温か
で味にまろやかさがで、加熱しないものに比較してより
美味で食べやすかった。Next, water or milk was added to the oatmeal made from barley flour and heated to further promote gelatinization.The warm oatmeal had a mellow taste and was more delicious and easier to eat than the oatmeal that was not heated. .
又この大麦粉からなるオート・ミールの調理時に、水又
は牛乳を添加すると同時に調味料である醤油、塩、砂糖
を各別に添加して加熱した後、これを食したところ、各
調味料の風味がそのまま素直に現れ、非常に美味である
と同時に食し易かった。Also, when cooking oatmeal made from barley flour, water or milk was added, and at the same time, seasonings such as soy sauce, salt, and sugar were added separately, heated, and then eaten. It appeared as it was, and was both extremely delicious and easy to eat.
更にこの大麦粉からなるオート・ミールに水又は牛乳を
加えて加熱し、これを冷却した後、ミカン、リンゴ、ス
イカ、メロン、バナナ、イチゴ等の果物を加えて食した
ところ、各果物の風味が失われずにそのまま現れ、非常
に食しやすかった。Furthermore, water or milk was added to the oatmeal made from barley flour, heated, and then fruits such as mandarin oranges, apples, watermelons, melons, bananas, and strawberries were added and eaten. It appeared intact without being lost and was very easy to eat.
実験例（２）
大麦原料１００Ｋｇを約１０４℃前後籾すり機にかけて
籾を除去して精選し、この精選した大麦を約２５分間前
後搗精機にかけて約３０％前後の表皮を除去し、この搗
精した鬼皮を水温約２℃前後の水に約８時間前後浸漬し
て重量換算で約３０〜３２％前後の水分を与え、この加
水した鬼皮を蒸し機に導入して約１０４℃前後の蒸気で
約４０分間前後蒸し上げてアルファ化すると同時に蒸し
上がり時の含水率を重量換算で約４４％前後とし、この
鬼皮を冷却、乾燥した後、粉砕機にかけて顆粒状の大麦
粉からなるオート・ミール約６１Ｋｇを得た。Experimental example (2) 100 kg of raw barley was passed through a huller at about 104°C to remove the hulls and then carefully selected.The selected barley was then passed through a huller at about 104°C for about 25 minutes to remove about 30% of the epidermis. The demon skin is immersed in water with a water temperature of about 2℃ for about 8 hours to give a moisture content of about 30 to 32% by weight, and the hydrated demon skin is introduced into a steamer to create steam at a temperature of about 104℃. The skin is steamed for about 40 minutes to pregelatify it, and at the same time, the moisture content at the end of steaming is about 44% in terms of weight. After cooling and drying this demon skin, it is passed through a crusher to make oats made of granular barley flour. Approximately 61 kg of meal was obtained.
この大麦粉からなるオート・ミールは、表皮が混入せず
白色である。This oatmeal made from barley flour is white in color with no skin mixed in.
この大麦粉からなるオート・ミールに水又は牛乳を加え
、スープ状又は粥状の食物とした。この調理時において
、添加する水又は牛乳の量を多くするとスープ状となり
、量を少なくすると粥状となったことは実験例（２）と
同様である。Water or milk was added to this oatmeal made from barley flour to form a soup-like or porridge-like food. During this cooking, when the amount of water or milk added was increased, the result was soup-like, and when the amount was decreased, the result was porridge-like, which is the same as in Experimental Example (2).
このスープ状又は粥状の食物をそのまま食したところ、
水を添加したものにおいては、非常に淡泊な風味を有す
ると共にさらさらとした食味を有し、食べやすく歯切れ
のよい食感を有した。一方、牛乳を添加したものにおい
ては、牛乳の風味がそのまま素直に現れ、非常に美味で
あると同時に食し易かった。When this soup-like or porridge-like food was eaten as it was,
Those to which water had been added had a very light flavor, smooth taste, and a crisp texture that was easy to eat. On the other hand, when milk was added, the flavor of milk appeared as it was, and it was very delicious and easy to eat.
又この大麦粉からなるオート・ミールの調理時に、水又
は牛乳を添加すると同時に調味料である醤油、塩、砂糖
を各別に添加して食したところ、各調味料の風味がその
まま素直に現れ、非常に美味であると同時に食し易かっ
た。Also, when cooking oatmeal made from barley flour, we added water or milk and at the same time added seasonings such as soy sauce, salt, and sugar. It was very delicious and at the same time easy to eat.
更にこの大麦粉からなるオート・ミールに水又は牛乳を
加えた後、ミカン、リンゴ、スイカ、メロン、バナナ、
イチゴ等の果物を加えて食したところ、各果物の風味が
失われずにそのまま現れ、非常に食しやすかった。Furthermore, after adding water or milk to this oatmeal made from barley flour, it is possible to produce mandarin oranges, apples, watermelons, melons, bananas,
When fruits such as strawberries were added to the food, the flavor of each fruit remained intact and was very easy to eat.
更に又この大麦粉からなるオート・ミールは、実験例（
１）のものに比較して表皮が全く混入していないため、
食べやすく、見た目が白色であるため、違和感なく食す
ることができた。Furthermore, oat meal made from this barley flour was prepared in an experimental example (
Compared to 1), there is no epidermis mixed in, so
Since it was easy to eat and had a white appearance, I was able to eat it without feeling any discomfort.
次にこの大麦粉からなるオート・ミールに水又は牛乳を
加えて加熱し、アルファ化を更に促進したところ、温か
で味にまろやかさがで、加熱しないものに比較してより
美味で食べやすがった。Next, water or milk was added to the oatmeal made from barley flour and heated to further promote gelatinization.The warm oatmeal had a mellow taste and was more delicious and easier to eat than oatmeal that was not heated. Ta.
又この大麦粉からなるオート・ミールの調理時に、水又
は牛乳を添加すると同時に調味料である醤油、塩、砂糖
を各別に添加して加熱した後、これを食したところ、各
調味料の風味がそのまま素直に現れ、非常に美味である
と同時に食し易かった。Also, when cooking oatmeal made from barley flour, water or milk was added, and at the same time, seasonings such as soy sauce, salt, and sugar were added separately, heated, and then eaten. It appeared as it was, and was both extremely delicious and easy to eat.
更にこの大麦粉からなるオート・ミールに水又は牛乳を
加えて加熱し、これを冷却した後、ミカン、リンゴ、ス
イカ、メロン、バナナ、イチゴ等の果物を加えて食した
ところ、各果物の風味が失われずにそのまま現れ、非常
に食しやすかった。Furthermore, water or milk was added to the oatmeal made from barley flour, heated, and then fruits such as mandarin oranges, apples, watermelons, melons, bananas, and strawberries were added and eaten. It appeared intact without being lost and was very easy to eat.
［発明の効果］
従って本発明によれば、従来のように原皮をそのまま粉
砕したものではなく、−旦搗精した鬼皮を水に浸漬して
加水し、これを蒸し上げてアルファ化したものを粉砕し
てオート・ミールとしてあるため、調理方法が簡単で食
べやすく、風味、食感が良く、しかも食物繊維が多量に
含まれた低カロリーの健康食品として最適のオート・ミ
ールを得ることができる。[Effects of the Invention] Therefore, according to the present invention, instead of grinding the raw hide as it is as in the conventional case, it is made by soaking the crushed demon hide in water, adding water, and then steaming it to turn it into a pregelatin. Since it is crushed into oatmeal, it is easy to prepare, easy to eat, has a good flavor and texture, and contains a large amount of dietary fiber, making it ideal as a low-calorie health food. .
又本発明のオート・ミールは、食物繊維を多量に含有し
ており、この食物繊維は胃腸の働きをより活性化させ、
体内活動に有益な各種細菌の繁殖を促進し、高血圧、心
臓疾患等の予防に効果を挙げることができる。In addition, the oatmeal of the present invention contains a large amount of dietary fiber, and this dietary fiber further activates the function of the gastrointestinal tract.
It promotes the proliferation of various bacteria that are beneficial to the body's activities, and can be effective in preventing high blood pressure, heart disease, etc.
更に本発明に係るオート・ミールは、純粋な大麦澱粉が
多量に含まれているため、弾力性があり滑らかな食感を
有すると同時に大麦澱粉の熱崩壊性が少なく、食味が劣
化することは全くなく、長期間の保存性にも優れている
。Furthermore, since the oatmeal according to the present invention contains a large amount of pure barley starch, it has an elastic and smooth texture, and at the same time, barley starch has low heat disintegration properties, so that the taste does not deteriorate. There is no such thing at all, and it has excellent long-term storage stability.
Claims (1)
この精選した大麦を搗精機にかけて表皮を除去し、この
搗精した丸麦を水に浸漬した後、蒸し機にて蒸し上げて
アルファ化した後、この丸麦を冷却、乾燥した後、粉砕
機にかけて顆粒状の大麦粉からなるオート・ミールとし
たことを特徴とする大麦を原料とするオート・ミールの
製造方法。 ２、大麦原料を籾すり機にかけて籾を除去して精選し、
この精選した大麦を搗精機にかけて約２０〜３０％前後
の表皮を除去し、この搗精した丸麦を約１〜８時間前後
水に浸漬して重量換算で３０〜３２％前後の水分を与え
、この加水した丸麦を蒸し機に導入して１０２〜１０４
℃前後の蒸気で蒸し上げてアルファ化すると同時に蒸し
上がり時の含水率を重量換算で４１〜４５％前後とし、
この丸麦を冷却、乾燥した後、粉砕機にかけて顆粒状の
大麦粉からなるオート・ミールとしたことを特徴とする
請求項１記載の大麦を原料とするオート・ミールの製造
方法。[Claims] 1. Barley raw material is subjected to a huller to remove and select the hulls,
The selected barley is passed through a milling machine to remove the epidermis, the milled whole barley is immersed in water, then steamed in a steamer to gelatinize it, cooled and dried, and then passed through a crusher to form granules. A method for producing oatmeal using barley as a raw material, characterized in that the oatmeal is made of barley flour. 2. The raw barley is passed through a huller to remove the hulls and then carefully selected.
The selected barley is passed through a milling machine to remove about 20-30% of the epidermis, and the milled whole barley is soaked in water for about 1-8 hours to give a moisture content of about 30-32% by weight. Introduce the water-added round barley to the steamer and process 102 to 104
It is steamed with steam around ℃ to pregelatinize it, and at the same time, the moisture content after steaming is around 41 to 45% in terms of weight.
2. The method for producing oatmeal using barley as a raw material according to claim 1, wherein the round barley is cooled and dried, and then passed through a crusher to obtain oatmeal made of granular barley flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2157677A JPH0451859A (en) | 1990-06-18 | 1990-06-18 | Production of oat meal using barley as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2157677A JPH0451859A (en) | 1990-06-18 | 1990-06-18 | Production of oat meal using barley as raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0451859A true JPH0451859A (en) | 1992-02-20 |
Family
ID=15654972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2157677A Pending JPH0451859A (en) | 1990-06-18 | 1990-06-18 | Production of oat meal using barley as raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0451859A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783400A (en) * | 2012-11-01 | 2014-05-14 | 钰嘉(上海)食品有限公司 | Oatmeal and making method thereof |
-
1990
- 1990-06-18 JP JP2157677A patent/JPH0451859A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783400A (en) * | 2012-11-01 | 2014-05-14 | 钰嘉(上海)食品有限公司 | Oatmeal and making method thereof |
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