JPH0451859A - Production of oat meal using barley as raw material - Google Patents

Production of oat meal using barley as raw material

Info

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
Application number
JP2157677A
Other languages
Japanese (ja)
Inventor
Shinpei Hamada
濱田 眞平
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HAMADA SANGYO KK
Original Assignee
HAMADA SANGYO KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HAMADA SANGYO KK filed Critical HAMADA SANGYO KK
Priority to JP2157677A priority Critical patent/JPH0451859A/en
Publication of JPH0451859A publication Critical patent/JPH0451859A/en
Pending legal-status Critical Current

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  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE:To obtain oat meal using barley as a raw material, readily eatable, having excellent taste and texture and containing a vegetable fiber by successively applying treatment such as selection, milling polishing, water dipping, steaming, cooling, drying or grinding. CONSTITUTION:A barley raw material is ground by rice hull grinder to remove rice hull and select the raw material and then skin is removed by a milling polishing machine. Then the treated barley is dipped in water, steamed by a steaming machine to gelatinize the treated barley. Then the gelatinized barley is cooled and dried and then ground to provide the aimed oat meal consisting of granular barley flour. The oat meal contains a vegetable fiber at a large amount and the vegetable fiber activates operation of stomach and intestine and has action promoting proliferation of various kind of bacteria useful in activities in a human body. Thereby effect can be given to the prevention of hypertension, heart disease, etc.

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)

【特許請求の範囲】 1、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.
JP2157677A 1990-06-18 1990-06-18 Production of oat meal using barley as raw material Pending JPH0451859A (en)

Priority Applications (1)

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JP2157677A JPH0451859A (en) 1990-06-18 1990-06-18 Production of oat meal using barley as raw material

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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)

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JPH0451859A true JPH0451859A (en) 1992-02-20

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JP2157677A Pending JPH0451859A (en) 1990-06-18 1990-06-18 Production of oat meal using barley as raw material

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Cited By (1)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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