JPS59189940A - Conditioning of barley - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for tempering barley, which softens hard barley to make it easier to mill.

Barley (including barley and barley) has hard grains and soft grains, and most varieties consist of a mixture of these grains. If a mixture of both types is milled together, it cannot be milled uniformly due to the difference in hardness, and when milling varieties with many hard grains, strong milling pressure is required due to the hardness of the grains. There was one drawback: increased power costs.

However, when these hard particles are added with water to a moisture content of 18 to 35%, they become soft and the above-mentioned drawbacks are improved. The present inventors focused on this point and completed the present invention as a result of intensive research.

That is, in the barley tempering method of the present invention, barley is milled to the extent that only the outer skin is removed, and while the barley grains are heated to 30 to 40 degrees Celsius, water at 30 to 65 degrees Celsius is added to the grains in terms of surface weight ratio. 0.2~0
．． It is characterized by adding 4% water and uniformly dispersing it in the barley grains, and repeating this process until the final moisture content reaches 18-35% to soften the hard barley.

Barley raw materials initially have a moisture content of about 10 to 13.5%, and when this barley is made to have a moisture content of 18 to 35%, the following problems occur during the process.

(1) When barley is added with water or soaked in its original state,
The color of the outer skin transfers to the endosperm, impairing the hue of the product and reducing its commercial value.

(2) When water is added after the milling process has progressed (when the wheat becomes less than 80% when 100% coarse wheat is used), the silver powder is exposed, so the wheat grains stick to each other, and the process 21 ~ rubble occurs. It causes

(3) When increasing the water content of wheat grains by soaking them, it is expensive to dispose of the excess water.

(4) If the tempering time is too long, the wheat grains will change color and reduce their commercial value.

(5) If the temperature is increased to speed up the tempering time, the product will change color and reduce its commercial value.

Although there are equal cutting edges, according to the present invention, hard grains can be refined into soft grains without causing the above-mentioned disadvantages.

In the present invention, the extent to which only the hull is removed from barley refers to barley that has been milled to approximately 80 to 86% when the phase change is 100% by weight. The hue is also bad. Further, if the grain is milled to less than 80%, troubles such as the above-mentioned block formation of wheat grains will occur.

In the present invention, keeping the wheat grains at 30 to 40°C is as follows:
This is because if the temperature is higher than this range, the color will turn brown, and if the temperature is lower, the tempering time will be longer.

Also, adding water at a temperature of 30 to 65 degrees Celsius in a range of 0.2 to 0.4% by weight means that if the amount of water added is less than this, the tempering time will be longer, and if it is too much, the wheat grains may discolor. , troubles such as wheat grains sticking to each other may occur, and surplus water may arise which must be disposed of. As a means for adding water, it is preferable to use a nozzle that drips water onto the wheat grains being transported by a conveyor or a spray nozzle. In order to uniformly disperse this moisture in the wheat grains, a circulating vibration conveyor, a badge mixer, etc. may be used, or stirring may be performed by other means.

The above hydrodispersion step is repeated until the water content of the wheat grains reaches 18 to 35%. The time required for this step is about 2 to 5 hours, during which time the hard wheat grains are refined into soft wheat grains.

The present invention will be explained below based on Examples.

Examples 1 to 4 80k barley that has been carefully selected and milled to the extent that only the outer skin is removed
g was placed in a circulation tank and heated to a surface temperature of 35°C, and while the wheat grains were kept warm at 35°C, water was sprayed from a certain point with a nozzle while circulating in the tank. Water was added by spraying 0.4% in comparison. The water temperature at this time is 4
It was 0°C. When the water content of the wheat grains became uniform, water was added again as described above, and the process was repeated until the water content reached 12 to 35%.

It took 4 minutes for the 0.4% moisture to become uniform in the wheat grains. Therefore, while drinking 0.4% water at 4 minute intervals,
It is necessary to repeat this operation. Table 1 shows the water content of nine barley grains that were tempered with water and the ratio of hard and soft barley grains. Table 2 also shows the milling efficiency of the obtained wheat grains.

Table 1: Glass weight in tempering according to hydrolysis) *1 Hard wheat is wheat grain whose cut surface has less than 30% of the powdery part.

*2 Semi-vitreous barley is wheat with 30-70% of the cut surface being powdery.

*1 Soft wheat is the powdery and poor part of the cut surface of the wheat grain.
0% or more.

Table-2 Milling efficiency by hydrolysis Note) *5 Milling efficiency is the time required to mill a sample (80% yield in this case) to the target yield (60% in this case) using a grain testing mill. Calculated using time as an index.

For these reasons, it is desirable to add 18% or more water in order to improve the white skin while softening the product, but adding 6% water is sufficient to increase the milling efficiency. However, if the water content exceeds 18%, a tempering time of 5 hours or more is required, and another problem is that the wheat grains may rot, so care must be taken.

Therefore, a water content of 6 to 12% was most effective, and a tempering time of 2 to 3 hours was most appropriate.

Example 5 The same treatment as in Example 1 was carried out except that the water content was changed to 10%, and the state of softening was determined at each tempering time. The obtained results are shown in Table 3.

(margins below c) Table-3 Glass ratio according to tempering time when hydration is 10% (moisture content 22%)

Claims (1)

[Claims] 1. Mill the barley grains to the extent that only the outer skin is removed, and while heating the barley grains to 30 to 40 degrees Celsius, add water at 30 to 65 degrees Celsius.
A method for tempering barley, which comprises softening hard barley by adding water to a final moisture content of 18 to 35%.