JPH09172974A - Ice cream using barley or rye as raw material and containing diet fiber in large amount and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject product effective for the intake of diet fibers, non- viscous in spite of a high concentration, and having a smooth texture by compounding ice cream materials with cleaned barley or rye flour subjected to a perfect gelatinization treatment. SOLUTION: Conventional ice cream materials are mixed and compounded with cleaned barley or rye flour produced from barley or rye as a raw material and subjected to a perfect gelatinization treatment, and subsequently cooled to prepare the ice cream. The objective product is preferably obtained by carefully selecting barley or rye, milling the hulls and seed coats with a milling machine to remove an amount of 20-50% based on the weight of the barley or rye, subjecting the cleaned barley or rye to a perfect gelatinization treatment through an extruder, grinding the obtained porous product into sizes of <=80 meshes, compounding the cleaned barley or rye flour with conventional ice cream materials, and subsequently cooling the mixture. Therein, a limited amount of water is preferably preliminarily added to the cleaned barley or rye flour so as to give a water content suitable for gelatinizing starch contained in the cleaned barley or rye, before the cleaned barley or rye is treated with the extruder.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an ice cream containing a large amount of dietary fiber from barley and barley and a method for producing the same.

[0002]

2. Description of the Related Art Japanese people have been eating foods with a high fiber content since ancient times. However, with the improvement of living standards, they have come to consume various types of refined foods, and the intake of dietary fiber tends to decrease year by year. Was.

[0003] Dietary fiber has so far been treated as having no value as it does not become an energy source.
In recent years, attention has been focused on the usefulness of dietary fiber in relation to dietary habits and adult diseases. At the Ministry of Health and Welfare, the public announces the intakes of energy and nutrients, which are the standard for maintaining and improving the health of the mind and body, and the prevention of diseases, as the "Japanese nutritional requirements" every five years. However, in the revised “Fifth revision: Nutritional requirements for Japanese people”, the target intake of dietary fiber was newly described, and the importance of dietary fiber to health was shown for the first time. According to it, one day
A specific target of 20 to 25 g per adult has been set, but the average intake by the people is as low as 4 g, and there is currently a shortage of dietary fiber.

In order to compensate for the shortage of dietary fiber, it has become necessary to consume foods containing dietary fiber. However, foods containing a large amount of dietary fiber tend to be avoided from the viewpoint of taste. It is extremely easy to satisfy the required amount of dietary fiber if it can be eaten deliciously and easily, and it can be said that it greatly contributes to maintaining and improving healthy life.

Barley and naked barley, which have been focused on in the present invention, are very important products in Japan's agricultural policy.
It is said to be the best food among cereals for ingesting dietary fiber, but most of its uses are used as raw materials for miso and shochu. Although it is conceivable to eat as “barley rice” to cook rice, the demand for oats is also declining in a situation where the demand for rice as a staple food is decreasing, and as a source of dietary fiber and high lipid blood. The development of new uses of barley and naked barley, which are also effective in preventing adult diseases such as sickness, is urgently needed in Japan in terms of agricultural policy and health.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to focus on the characteristics of barley and naked barley, which contain a large amount of dietary fiber without any alteration even after refining, and to develop applications for young and old men and women. Considering the use as a raw material of foods that are favored by many people regardless of their quality and that have a stable consumption throughout the year, if they can be used, the consumption of barley and naked barley Considering that it is expected to make a great contribution to the expansion, as part of this, we examined the use of ice cream as a raw material for ice cream that is liked by many people and has a constant and stable consumption throughout the year.

For this purpose, when barley and naked barley are mixed as a raw material for ice cream, the flavor of the conventional ice cream must not be impaired, and barley and naked barley are mixed into ice cream. Means
Not complicate the traditional ice cream manufacturing process,
We set issues such as creating a new texture and flavor as an unprecedented ice cream, and repeated our efforts to solve those issues, including a large amount of dietary fiber made from barley and naked barley. An ice cream and a method for producing the same have been born.

[0008]

In order to achieve the above object, the present invention uses barley and naked barley as raw materials. Whether the barley or barley is fully pregelatinized into a powder with an extruder and made into a powder, or first made into a powder and then fully pregelatinized with a heated rotary drum dryer, that is, subjected to full pregelatinization It is composed of barley and ice cream containing a large amount of dietary fiber using barley and naked barley as raw materials by mixing and cooling the powder of refined wheat in a powdered form.

Next, after a selection process using barley and naked barley as raw materials, the outer hull and the seed coat are ground with a mulling machine to obtain a refined wheat from which the raw wheat weight ratio of 20 to 50% has been removed, and the water content of the refined barley is determined. The water content is limited so as to have a water content suitable for pregelatinizing the starch contained in the refined wheat. Next, while continuously supplying the refined barley to the extruder, the starch of the refined barley is passed through high-pressure, high-pressure, extrusion, and puffing steps to remove 98 to 1 starch.
It is completely pregelatinized to 00% and expanded in a porous manner.
The powder is refined to 0 mesh or less to produce refined wheat powder.
Milk, sugar,
Mixing with ice cream ingredients such as stabilizers, emulsifiers, and flavors, homogenizing, sterilizing, cooling, and freezing in a freezer. A method for producing an ice cream rich in dietary fiber from barley and naked barley. Is done.

[0010] After passing through a selection process using barley and naked barley as raw materials, the outer hull and the seed coat are ground by a milling machine to obtain a refined barley having a raw wheat weight ratio of 20 to 50% removed, and the refined barley is milled. To form a powder of 80 mesh or less. Further, the water content of the powdered refined barley is stirred and mixed while adding water so as to have a water content suitable for pregelatinizing the starch contained in the refined barley to form a liquid. The powder is continuously supplied to a high-temperature heated rotary drum dryer to remove the refined wheat starch to 98.
A ground barley powder that has been fully pregelatinized to １００100% and ground is produced. The barley and naked barley obtained by mixing the fully pregelatinized refined wheat powder with ice cream ingredients such as milk, sugar, stabilizers, emulsifiers, and flavors, homogenizing, sterilizing, cooling, and freezing in a freezer. Of ice cream containing a large amount of dietary fiber.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described based on examples. In the present invention, barley, naked barley as a raw material,
After the selection process, the hull and seed coat are ground with a wheat mill to remove the 30% by weight of the raw wheat to obtain refined wheat, which is then hydrated so that the water content of the refined wheat becomes 16% and continuously extruded. Puffing is performed porous while supplying
After cutting into a length of 2 cm, coarsely crushed to 8 mesh or less using a hammer mill, and further refined barley powder adjusted to a particle size of 80 mesh or less using a high-speed air current crusher is obtained.

The starch contained in the refined wheat powder has a water content of 2%.
Even if it is 0% or less, it becomes liquid, and it is 1 to several mm
Since it is released under high pressure from the pores under the atmospheric pressure and instantly swells and dries, it is already completely alpha-converted during the puffing process. Since the quality is subjected to high shear forces, it has low viscosity and high dissolution / swelling ratio. In addition, little water is required, and the temperature can be maintained by the frictional heat inside the extruder, so that no heating source is required. And the viscosity is activated and does not age. Further, refined wheat is efficient because grains can be supplied as it is even if it is not powder. In addition, the characteristics of the refined wheat are not impaired.

As a method of completely pregelatinizing refined barley using barley and naked barley as a raw material, in addition to the above-described method in which refined barley is completely alpha-processed in a porous form and then powdered, refined barley is powdered. A method of performing a complete alpha conversion process is considered.

In other words, after a selection process using barley and naked barley as raw materials, milled barley is obtained by grinding the outer coat and the seed coat with a milling machine to remove 30% of the weight of the raw barley using a mill, for example. As in the example, the powder is milled into a powder of 80 mesh or less by a method such as rough crushing with a hammer mill and crushing with a high-speed airflow crusher, and the milled barley flour is stirred and mixed while doubling the amount of water with stirring to form a liquid. None, it is supplied to a rotary drum dryer heated to around 150 ° C. to be completely pregelatinized.

Next, the method for producing ice cream is as follows. First, using a stirrer, 10 kg of yolk and 10 kg of sugar are used.
Is mixed and stirred. Further, with mixing and stirring, 50 liters of milk and 5 kg of completely pregelatinized powder of refined wheat flour are sequentially added and heated to 80 ° C. Then, after mixing 20 kg of 5-minute fresh cream into the mixture, the mixture is cooled and hardened using an ice cream freezer to produce an ice cream containing a large amount of dietary fiber using barley and naked barley as raw materials.

In the embodiment, the ice cream according to the present invention uses sugar, egg yolk, milk and fresh cream as the ice cream material, but the invention is not limited to this. Usually, in the production of ice cream, condensed milk, glucose, skim milk powder, butter, salt, stabilizers, stabilizers, etc., which are used as necessary ingredients, can be mixed with ice cream materials such as flavors, The desired ice creams can be obtained by appropriately combining these ice cream materials as needed. However, only the ice cream material according to the embodiment of the present invention can enjoy a unique flavor and aroma due to the mixture of barley and naked barley without impairing the original flavor of the ice cream.

An object of the present invention is an ice cream,
In addition to ice cream, ice milk and lacto ice containing dairy ingredients, ice confections such as sherbet containing no dairy ingredients are also covered.

Next, the optimum mixing ratio of barley, naked barley and ice cream ingredients in the ice cream containing a large amount of dietary fiber according to the present invention is basically the ratio in the above-mentioned embodiment of the present invention. However, it is an optimum mixing ratio that can enjoy the smooth viscosity and unique flavor unique to barley and naked barley while making use of the original ice cream flavor, but is not limited thereto.

In order to increase the dietary fiber content of the ice cream according to the present invention, it is sufficient to increase the mixing ratio of barley and naked barley. In this case, the original ice cream flavor naturally becomes barley. It is also possible that the flavor of the ice cream is lost and the original flavor of the ice cream is lost. In consideration of such a fact, the flavor of the ice cream according to the present invention can be adjusted to a variety of flavors by adding ordinary ice cream components such as fruits, nuts, chocolate, coffee, tea, and flavor materials. Things.

[0020]

Since the present invention is configured as described above, it has the following effects. The barley according to claim 1, the ice cream containing a large amount of dietary fiber as a raw material of naked barley has an extremely large amount of dietary fiber among cereals and vegetables, and also has a balance between water solubility and insolubility of dietary fiber. It is effective in ingesting dietary fiber by mixing excellent barley and barley, and other ice cream ingredients because barley and barley are formed into a fully pregelatinized powder and mixed It can be mixed efficiently to make the intake and absorption of dietary fiber extremely easy without knowing it.The texture is rich and smooth, and the texture is smooth, fresh, refreshing, smooth, sweet, incense You can also catch the flavor that it remains on your tongue forever,
In addition, they can also taste the flavor unique to barley and naked barley.

According to the fourth aspect of the present invention, there is provided a method for producing an ice cream containing a large amount of dietary fiber using barley and naked barley as raw materials. Water was adjusted to a water content suitable for pregelatinizing starch, water was added, and the extruder was used to completely pregelatinize it into a porous form, and it was further formed into a powder form. Since it is finished as a finished food, it can be handled at the same time as ice cream production without any difference from normal ice cream ingredients, and can be mixed and mixed without changing the conventional ice cream manufacturing process Since it can be obtained and can be manufactured in the same manner as conventional ice cream, it is also effective in terms of economical efficiency when manufacturing a new product.

According to the method for producing an ice cream containing a large amount of dietary fiber using barley and naked barley as a raw material according to claim 5, after the refined barley and naked barley are formed into a powder form, the powder becomes The water content is adjusted to a water content suitable for pregelatinizing the starch contained therein and to a water content that allows the powder to flow efficiently through the rotating drum, and the water is formed into a liquid by adding water. Since the complete pregelatinization process using a high-temperature heating rotary drum dryer can be smoothly performed, the handling at the time of ice cream production is the same as that of the refined wheat powder according to the production method of claim 4, and The efficiency in making the cream is good.

Claims (5)

[Claims] 1. Barley and naked barley characterized by mixing and cooling a powder of barley and barley made from powdered barley and naked barley which have been completely pregelatinized into a normal ice cream material. Ice cream that contains a lot of dietary fiber made from raw materials. 2. The ice containing a large amount of dietary fiber made from barley and naked wheat as claimed in claim 1, which is obtained by processing the refined white barley obtained from barley and naked wheat as a powder by completely alpha-converting it into a porous form. cream. 3. An ice cream containing a large amount of dietary fiber containing barley and naked barley as a raw material according to claim 1, wherein refined barley using barley or naked barley as a raw material is converted into powder and completely pregelatinized by a heated rotary drum dryer. cream. 4. A barley and a naked barley are used as raw materials, and after a selection process, an outer hull and a seed coat are ground by a mulling machine to obtain a raw wheat weight ratio of 2%.
The refined wheat from which 0 to 50% has been removed is completely pregelatinized into a porous form via an extruder, and further crushed and adjusted to 80 mesh or less to form a powder. Ice cream containing a large amount of dietary fiber made from barley and naked barley, characterized by mixing and cooling white barley powder made from barley and naked barley as raw materials into ordinary ice cream ingredients Manufacturing method. 5. Barley and naked barley are used as raw materials, and after a selection process, the outer hull and the seed coat are ground with a mulling machine to obtain a raw wheat weight ratio of 2%.
Barley obtained by milling the refined barley from which 0 to 50% has been removed into powder having a size of 80 mesh or less, adding water to the refined barley powder to make it liquid, and subjecting it to a complete pregelatinization treatment using a high-temperature rotary drum dryer; A method for producing barley and ice cream containing a large amount of dietary fiber containing barley as a raw material, wherein powdered white wheat is mixed with ordinary ice cream material and cooled.