JPS5823060B2 - Method for producing alpha-ized flat adlays - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing flattened, pregelatinized Tomgi that can be easily cooked.
The purpose is to easily and reliably provide a delicious gelatinized coix barley product suitable for various uses without using a special pressure cooker or the like and without requiring troublesome cooking.

Tomugi is a plant belonging to the Poaceae family, and its seeds are listed in the second part of the Japanese Pharmacopoeia as Yokuinin, and in Chinese medicine, it is said to be good for nutrition, diuresis, anti-tumor, beauty, etc.

Pearl barley that has been threshed and refined (hereinafter referred to as skin-free Tombari) has 14% protein, 5% fat,
It is a hard, light yellowish-gray seed with a composition of about 65% carbohydrates, 2% fiber, 2% ash, and 12% moisture.It is rich in vitamins and minerals and is used not only as a herbal medicine but also as a high-quality edible raw material. However, compared to barley or naked barley, the pulp is extremely strong, making it a pain to cook, and the unique ``raw grain'' of adlay does not come out, making it difficult to cook as edible.

For example, when making pigeon barley rice mixed with rice, the skin surface...
Do not pre-cook the Tomgi by soaking it in water for a day and a night to absorb water before using it, or by soaking it in hot water over 60℃ for several hours, or by using a special pressure cooker. It is impossible to cook rice with pearl barley, and even if it is pre-cooked and mixed as described above, it has a "raw taste" peculiar to pearl barley, which makes the taste extremely poor.

Because it is cumbersome to use in granular form, currently adlay is made into powder or flakes and mixed into ingredients for adlay porridge, bread, and confectionery, or it is roasted and used as tea. be.

This medium-boiled tea is the simplest and has many users, but it has the disadvantage that it goes against the effective use of food resources because active ingredients such as uneluted proteins, fats, carbohydrates, and fibers are discarded as dregs after being used for medicinal purposes. be.

In response to this current situation, the present inventors have developed a method for producing flattened pearl barley that retains the granular morphology unique to pearl barley, has good cooking properties, and has a good flavor, in order to solve the above-mentioned difficulties and drawbacks. I was able to complete it.

In the present invention, in order to harden the tissue of the red bean and make it easier to steam, the skinned coix is washed with water and then immersed in hot water at 45° to 65°C for 2 to 5 hours.

If the temperature is 45°C or lower, the purpose can be achieved by immersion for a long time, but if the temperature is between 25°C and 45°C, bacteria such as Bacillus subtilis will proliferate and cause spoilage, which is not preferable.

In addition, if the angle is more than 65°, the surface will become disordered and gelatinization will occur partially, resulting in poor yield, as well as binding and formation in the next step.
This is not desirable as it may cause problems such as baby booming.

Therefore, 45° to 65°C is most suitable.

However, if immersion for a long time is permitted, the temperature may be 10° to 25°C.

The moisture content of the soaked adlay thus obtained is 37-39
%, and its volumetric expansion is 1.5 to 1.57 times, and when cut into rings with a knife, it can be seen that it has softened considerably.

Next, the above-treated pearl barley was heated with steam at 100°C for 15 to 30 minutes.
Steam and heat for 30 minutes to gelatinize the inside.

In this case, if the time is less than 15 minutes, the center of the tomato grains will not be gelatinized, so in the next step, when the tomato grains are flattened by double rolls, the grains will be broken or cracked, resulting in a loss of appearance and product value. lower.

Also, steaming for more than 30 minutes has no significant positive effect on the next process, appearance, flavor, etc., so it is meaningless in terms of heat loss and efficiency.

To carry out this process in mass production, a steamer equipped with a steam nozzle at the bottom of a wire mesh belt conveyor is equipped with a
In terms of product uniformity and productivity, it is most suitable to arrange the ingredients in a layer of 0 to 100 mm and move them at a constant speed while steaming.

The steamed product obtained in this way has a moisture content of approximately 40%, and is a translucent, amber-colored, elastic grain (hereinafter referred to as the pre-steamed product) that has been gelatinized to the center of the grain, so it is flattened by double rolls. It is suitable for

Next, for the flattening process, a double roll pressing machine consisting of parallel rolls with a diameter of 100 to 2501n7IL and rotating inward at a peripheral speed of 33 to 134 m/min with a roll gap of 1 to 1.5 mm is used. The pre-steamed material is supplied to the container and flattened.

At this time, it is advisable to sprinkle water from above to prevent the pre-cooked material from forming into lumps and from adhering to the rolls.

When the diameter of the roll of the above-mentioned pressing machine is 100++ m or less, grains are not easily caught, and even the grains that are caught are slightly curved.

Further, if the diameter is 250 mrIL or more, there is no problem, but it is unnecessary.

The appropriate length of the roll is about 400 mm.

If the gap between the rolls is less than 1 mm, the germ is likely to be split in half from the point (black stripe) (the appearance will be impaired and the germ will be easily removed, reducing its nutritional and commercial value).

In addition, if the roll gap is 1.5 mm or more, the degree of flattening will be insufficient, resulting in insufficient water absorption during main steaming, prolonging the heating time, and leaving "raw dough", resulting in poor restoration of the final product and poor restoration. Problems such as extension of time may occur.

That is, the best roll gap between the rolls is in the range of 1 to 1.5 mm.

The moisture content of the steamed and pressed product obtained as described above is reduced to 50 to 70% by water sprinkling, etc., in order to completely pregelatize it while preventing its clumping and agglomeration. Wet gelatinization is performed by heating in a steam atmosphere at 100° C. for 15 to 30 minutes while absorbing water.

If the moisture content of the pressed material is less than 50%, the final product after drying will have a dark brown appearance, be hard and glassy, and have poor water penetration (recovery time will be long). (There are also ``raw bushes'' left.)

Moreover, if the moisture content exceeds 70%, the whole product becomes too soft and sticky, which not only reduces the efficiency of the next drying process, but also seals air pores in the final product, making it porous and becoming extremely brittle, making it easy to crush. Even if the restoration time is shortened, the restored product no longer has viscoelasticity and its texture and flavor on the tongue deteriorate.

Therefore, a moisture content range of 50-70% is essential.

To perform wet alphaning, a steamer with a thickness of 10 to 40 m is placed in a steamer equipped with a steam nozzle under a wire mesh belt conveyor.
A suitable method is to arrange them in a layer of 500 m thick and heat them with 100°C steam while sprinkling water from above.

After performing wet pregelatinization in this way, 80 to 11
Dry through air with hot air at 5° C. (wind speed 0.1 to 1 m/min) for 40 to 80 minutes.

In this case, the higher the temperature of the hot air and the higher the wind speed, the shorter the drying time (and the tendency is for air bubbles to be trapped and become porous, but this range is the range in which dried products of good quality can be obtained. It is.

The dried product is a plate-like collection of flat particles with a thickness of 8 to 33 mm, so it is rubbed through a wire gauze of 8 to 1101 nm, separated by a sieve, and made into single particles.

The pregelatinized flat adlay finished in this way has a moisture content of 4-7%, a thickness of 2-3 mm, and a diameter of 6-1211 mm.
L71L slightly curled deformed disk shape, pale brown yellow in color.
It is translucent, has a bubble structure in some parts, and has diffused reflection that makes it appear white in some areas.

Apparent specific gravity is 0.28 to 0.36, degree of alphaning is approximately 9
It is 5%.

Example Skin Removal: After washing the red bean seeds, they were immersed in warm water at 55°C for 4 hours, then replaced with tap water, and further immersed at room temperature for 16 hours, and drained on a colander.

The above was the first step, and the moisture content of the pearl barley was 38%.

Next, the adlays were arranged in a layer 401 ftm thick in a steamer equipped with a wire mesh belt conveyor and a steam nozzle at the bottom, and steamed for 23 minutes with live steam at 100°C.

At this time...the moisture content of the wheat was 39%.

Next, while watering the pearl barley in the shower, reduce the diameter to 2
14mm double roll with L3mm gap at circumferential speed of 60m/
It passed in minutes and was flattened.

These flattened oats were arranged in a layer 30++ m thick in a steamer consisting of a wire mesh belt conveyor equipped with a water nozzle at the top and a steam nozzle at the bottom, and were subjected to moist alphaning for 26 minutes with live steam at 100°C. went.

Through this second step, the wet pregelatinized product of adlay was turned into a layered aggregate of flattened adlay with a water content of 65%.

While moving this in its shape, the wind speed is 0.6 m/sec.
Dry with hot air at 00℃ for 77 minutes, then open the mesh to 9mm.
The wheat was passed through a grading machine equipped with a wire mesh to form single grains to obtain pregelatinized flat L-wheat.

This product has a weight of 2~3Wtm and a diameter of 6~12mrIL.
It was slightly curved and deformed disc-shaped, pale brownish-yellow and semi-transparent with an embryo remaining in the center, but it had a bubble structure in some parts and appeared white due to diffuse reflection.

The apparent specific gravity was about 0.32, the moisture content was 45%, and the degree of gelatinization was 95%.

Even when eaten as is, this product gave a crunchy, easy-to-chew sensation similar to rice crackers, and had a good flavor.

Furthermore, if 5 times the amount of boiling water was poured into the wooden product, it would recover in 20 minutes and become a wheat porridge with a good flavor without any "raw taste".

Furthermore, when 2 parts by volume of this product were mixed with 8 parts by volume of white rice and the rice was cooked using an electric rice cooker method that can be done at home, a good-flavored tomgi rice with no ``raw taste'' was obtained.

The product was sealed in a polyethylene bag and subjected to a storage test at a temperature of 40° C. and a humidity of 80% for 35 days.

There was almost no change in the degree of gelatinization, flavor, and TBA value (rancidness level), and the product had stable quality with a shelf life of about 6 months even under normal storage.

Claims (1)

[Claims] 1 After washing the peeled adlays, soak them in warm water of 45° to 65°C for 2 to 5 hours, or soak them in water of 10° to 25°C for 8 to 5 hours.
Soaked for 24 hours, then preheated with steam at 100°C in a steamer for 15 to 30 minutes, and immediately passed through double rolls with a gap of 1 to 1.5 mm while sprinkling water to flatten it. Next, use the steamer again to sprinkle water and boil with steam.
Heat for 5 to 30 minutes, adjust the moisture content to 50 to 70% (weight), and turn it into a wet gelatin.
A method for producing gelatinized flat adlays that is easy to cook, which comprises air drying with hot air at 0 to 115°C for 50 to 80 minutes, and passing the dried product through a sieve with an opening of 8 to 10 mm.