JPS60114156A - Production of roast cereal flour containing decreased number of bacteria - Google Patents

Abstract

PURPOSE:To produce roast cereal flour containing decreased number of bacterial cells, without causing the degradation of the taste nor the loss of the grains, keeping the roasting time unchanged, by temporarily increasing the water-content of the skin layer of the grain, and roasting the grain. CONSTITUTION:Various grains such as soybean, barley, adlay, etc. are roasted and pulverized by conventional process to obtain roast cereal flour. In the above process, the water activity of the surface of the grain is increased to 0.65-1.00 e.g. by spraying water to the grains before roasting to lower the heat-resistance of the bacteria, and the grains are roasted.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing roasted flour with a low bacterial count of various grains including soybeans, barley and barley.

When manufacturing powdered products by roasting and crushing various types of grains including soybeans, barley, and atomize, washing with water not only necessitates drying before roasting, but also reduces flavor, cracks, and cracks in the grains. Since defective grains such as peeled grains may occur, the grains are roasted after removing dust, foreign matter, etc. using a sorter, etc., and then sieved.
Grinding is being carried out. However, these have soil-derived bacteria attached to them, and although the majority of these are killed during roasting, it is known that a small number of bacteria, including heat-resistant bacteria, remain in the product. . In particular, grains with surface damage, cracks, and insect damage during harvest may have relatively high concentrations of contaminated grains, and these contaminated grains are dispersed during the pulverization stage and are spread within. For this reason, it is common to detect 300 or more bacteria per gram in powder produced by conventional methods. In addition, lactose N'S is sometimes present in this bacterium, which sometimes results in a positive result in a coliform estimation test, and improvement has been desired.

The concentration of bacteria in contaminated grains is highest on the surface of the grain and decreases towards the inside, and bacteria are more heat resistant in dry conditions, but in conditions with sufficient moisture. It is generally known that heat resistance is lower than when it is kept in a dry state. The present invention was completed by focusing on this point and as a result of repeated research.

In other words, freezing does not increase the moisture content of the grain, but by temporarily increasing the moisture content only on the surface of the grain, the water activity on the surface of the grain can be reduced to 0. The present invention relates to a method of increasing the sterilization efficiency to Ajt~/0 and roasting the flour in a state where the heat resistance of bacteria is reduced and producing grain flour containing fewer fungi.

In the present invention, when roasted grain flour is produced by roasting and pulverizing various grains including soybeans, barley, and pearl barley, the grain surface water activity is reduced to 0.0% before roasting. /, k~i, o
To provide a method for producing roasted grain flour with a low bacterial count, which is characterized by efficiently sterilizing bacteria including heat-resistant bacteria derived from soil by roasting the flour after raising the flour to a temperature of

When implementing the present invention, a storage bottle is provided in front of the roasting pot,
When the grains are fed thereto, the surface of the grains is moistened by spraying water or low-pressure steam onto the transfer conveyor or hopper, and the grains are allowed to remain in the storage bin for a predetermined period of time before being roasted. Storage bins are not required if the transfer conveyor is slow or long enough to provide the necessary dwell time. The amount of water required to apply to the grain to bring the grain surface activity to o, bs~/,00 varies depending on the size and type of the grain, but it depends on the water content when the grain is processed. It is appropriate to set the amount to 2 to 1S%, preferably 2 to 1S%.The surface of the grain becomes wet once due to the added moisture, but as time passes, the moisture diffuses toward the inside. The appearance will return to its original state again.

The retention time depends on the water activity of the grain. jj~i, o.

It is preferable that the time is such that the added moisture is diffused from the grain surface towards the inside and the appearance of the grain surface returns to its original state, and the type and condition of the grain used. Therefore, it is appropriate to select from a range of 3 minutes or more.

Broken or damaged grains absorb water faster than healthy grains, and therefore absorb more water, allowing for efficient sterilization.

The general number of viable bacteria in the roasted products of various grains including soybeans, barley and pearl barley according to the present invention can be reduced to 100 cells/g or less after crushing, and an average of 30 cells/I or less, and lactose-degrading bacteria. can also be completely negative.

Since the present invention temporarily increases the moisture content of the epidermal layer of the grain, the rate of increase in moisture relative to the total weight can be kept low, the roasting time remains the same, and there is no deterioration in flavor or loss of the grain. Roasted grains with a low bacterial count can be produced.

The present invention will be further explained below with reference to Examples.

Example 1 Low-pressure steam (o, 7/cg/ctn") or less steam was applied to soybeans with a moisture content of about 3% (therefore, the total moisture content was about 75%, and the grain surface water activity was about 0.79). ) was kept in a storage tank for 2 hours and continuously roasted. As a result, the normal viable bacteria count for the yellow meal powder that was not sprayed with steam was 310 per liter, but when the powder was sprayed with steam, the number of viable bacteria was 310 per lI. The number of viable bacteria/g was 20 or less.

Example 1 Water was sprayed onto barley so that the increase in water content was approximately 3% (therefore, the total moisture content was approximately 0/g, and the grain surface activity was approximately 0, g 2), and then left for 30 minutes. The barley paste produced by roasting and pulverizing this using conventional methods has a general viable bacteria count/I! (The number of viable bacteria was 7 or less, and the number of viable bacteria was significantly reduced compared to the 700 per /I sample that was not subjected to wet treatment.

Patent applicant: Mitake Foods Industry Co., Ltd.

Claims (1)

[Claims] When producing roasted flour by roasting and pulverizing various grains including soybeans, barley, and pearl barley, the grain surface water activity is adjusted to 0.1. A method for producing roasted grain flour with a low bacterial count, characterized in that bacteria including heat-resistant bacteria originating from soil are efficiently sterilized by raising the temperature to +1,00 and then roasting.