JPS60192560A - Preparation of instant wheat gruel - Google Patents

Abstract

PURPOSE:Polished wheat is soaked in an enzyme solution containing a mixture of cellulase and a macerating enzyme, then swollen by frying to give instant wheat gruel with enhanced cookability. CONSTITUTION:Polished wheat is dipped in a solution which has been prepared by dissolving 0.018-0.021wt% of cellulase and 0.018-0.021wt% of macerating enzyme solution in water of 2.2-2.4 times the volume of the wheat at 40 deg.C for about 3hr. Then, the wheat is drained and fried with fat at 140-150 deg.C for 130- 160sec to effect swelling, immediately centrifuged to reduce the fat content down to less then 12% to give the objective gruel.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant barley gaoyu that can be prepared in about 10 minutes and uses refined barley obtained from barley or naked barley as the main raw material.

Refined barley obtained by milling barley or naked wheat (hereinafter simply referred to as polished barley) has a tough structure, which makes it difficult to cook rice, so it is heated, pressurized, and pressed to improve its cooking properties. However, since it still takes more than 20 minutes to cook, the method of cooking it with rice is adopted. Also, even if it is further expanded by frying or heating and pressurizing it like instant rice, it still takes about 20 minutes to cook.
Moreover, since the wheat grain structure did not collapse, it did not become ``itchy''.

Therefore, the present inventors have conducted extensive research into a method for producing instant barley gayu that can be cooked with only refined barley and is delicious to eat. As a result, after soaking refined barley in a mixed enzyme solution of cellulase and macerozyme,
It was discovered that by frying and puffing, not only the cooking properties of the rice are significantly improved, but also it can be cooked into a ``porridge'' shape, that is, it is possible to produce instant barley gayu.

To explain this in more detail, the starch particles in the endosperm of barley and naked wheat are surrounded by a very strong cell wall, so the starch particles cannot fully swell even when heated with water, etc. sexuality is impaired. For this reason, heating, pressing, and pressing are applied during the processing of refined barley to improve its cooking properties, but even this does not result in a rice porridge-like texture.

In addition, in order to uniformly promote puffing, which can be a factor in improving rice cooking, the wheat grains are pre-gelatinized by steaming to achieve efficient puffing. However, although gelatinization is uniformly and quickly, It does not reach the point of achieving softness. Therefore, such treatment alone does not lead to a complete improvement in rice cooking performance (see Table 1). (Margin below)
Table 1 The cell walls of barley, which are strong as described above, are mainly fibrous (
The present inventors focused on using fiber-degrading enzymes to soften and partially layer the cell walls, and investigated several types of fiber-degrading enzymes. As a result, it was found that the rice cooking properties of refined barley were significantly improved by treatment with cellulase and macerozyme in combination (see Table 2). (Left below) Table-
2 and deep-fried at 148℃.

Nα2. Cellulase 0.1% treated - after overnight soaking 148
Deep-fried at ℃.

&3. Treated with macerozyme 0.1% - After overnight soaking 148
Deep-fried at ℃.

Nα4. Treated with 0.1% mixed enzyme solution of cellulase, hemicellulase, and pectinase, soaked overnight, and then fried at 148°C.

Nα5. Cellulase and macerozyme each 0°01%
- Deep-fried at 148°C after overnight soaking.

× indicates a value measured by a texturometer after cooking for 10 minutes.

At this time, as a result of examining conditions to complete the process in a shorter time, we tested each enzyme on white wheat while maintaining the temperature at 40°C, which is the optimal activation temperature for both cellulase and macerozyme. It was found that the objective could be achieved in a short time by treating at a concentration of 0.02% for 3 hours (see Table 3 and the drawings).

Table-3 Note) *Cellulase 0.02%, Macerozyme 0.02%
After processing at 40℃, deep-frying at 148℃.

xx Shows the hardness value measured with a texturometer after cooking for 10 minutes.

In addition, several drying methods are possible, including hot air drying, but in the case of hot air drying, the drying is slow, so the wheat grains shrink and the structure becomes very hard. For this reason, it is difficult to make the structure as coarse as possible to increase water absorption, which is one of the factors that improves rice cooking performance, and the coloring is also severe, which significantly impairs the appearance of the finished product. On the other hand, it was found that puffing and drying by deep-frying makes the structure more porous and absorbs water more easily, achieving the purpose of improving rice cooking performance (see Table 4).

Table 4 Also, if the time for deep-frying is too short, dehydration will not be sufficient, and if it is too long, it will turn brown and spoil the appearance, so it is recommended to deep-fry for 130 to 160 seconds. It was optimal (see Table 5).

Table-5 Note) × Cellulase 0.02%, Macerozyme 0.02%
It was treated at 40℃ for 3 hours and fried at 148℃.

The oil used for deep-frying is preferably a solid oil that drains well, and from the viewpoint of taste it is desirable to keep the oil content to 12% or less. It has been found that by immediately centrifuging the fried tofu at 3000 rpm for about 7 minutes, it becomes possible to efficiently degrease the tofu, and the objective of reducing the oil content to 12% or less can be achieved.

That is, the feature of the present invention is that it consists of the following steps. That is, after grinding a part of the hull and bran layer of barley or naked wheat to polish it to a yield of 80%, the barley grain is cut into two along the black line. After gelatinization is promoted by top steaming to raise the moisture content to about 40%, it is dried until the moisture content is 18%. Thereafter, the remaining bran layer and black streaks are removed again by grinding to obtain rice grain-shaped polished barley with a yield of 52% and a moisture content of about 13% (Patent No. 599911, Japanese Patent Publication No. 45-27376)
Publication No.).

To the refined wheat thus obtained, a mixed enzyme containing cellulase in an amount of 0.018 to 0.021% by weight of the refined wheat and macerozyme in an amount of 0.018 to 0.021% by weight of the refined wheat,
Dissolve in 40°C warm water that is 2.2 to 2.4 times the amount of refined barley, soak for about 3 hours, and then drain. Thereafter, the tofu is fried for 130 to 160 seconds in solid oil at 140 to 150°C to expand, and immediately centrifuged at 3000 rpm+m to defatt the water content to 3 to 6% and the oil content to 12% or less.

It consists of the above steps. This is a method for producing barley that can be used as a raw material for instant barley gayu.

Example Refined barley was immersed in a solution of 0.02% by weight of cellulase and 0.02% by weight of macerozyme in 40°C warm water, 2.3 times the amount of refined barley, for about 3 hours, and then drained. ℃
Fry in solid oil for 150 seconds, then immediately fry at 300 rpm.
The oil content was defatted to 12% or less by centrifugation.

The resulting puffed barley was compared in terms of appearance, cooking time, and taste using three controls: untreated white barley, puffed white barley, and enzymatic hot air drying coated barley.

The results are shown in Table-6.

Table-6 Note) Comparative Example 1-m-Untreated white wheat Comparative example 2--Puffed (deep-fried) treated white wheat Comparative example 3-m
-Example of refined wheat treated with enzymatic hot air drying--Refined wheat treated with enzyme puffing

[Brief explanation of drawings]

The figure is a graph showing changes in the hardness of polished barley depending on enzyme treatment time. /2,3 Time (h) (, Yen) June 28, 1980 1 Indication of the case 1982 Patent Application No. 49998 2 Name of the invention Method for manufacturing instant barley gayu 3 Person making the amendment Connection with the case Related Patent applicant 4 agents 〒400 Address 30 Marunouchi 2-8-11 Marunouchi, Kofu City, Yamanashi Prefecture
No. 5 fee (0552) 26-7688 浬m; Showa year, month, day (shipment date) 6 Target of amendment 7 "Gelinization" in line 1 o of page 3 of the detailed statement of amendments is corrected to "swelling" . (, yen) Date of construction: January 21, 1985 Display of the case Patent Application No. 49998 of 1983 2 Name of the invention Method for manufacturing instant barley gayu 3 Person making the amendment Relationship to the case Patent applicant address (residence) ) 1351 Saishoji, Masuho-cho, Minamikoma-gun, Yamanashi Prefecture Name: Shiromugyome Co., Ltd. 4 Agent Address: 400 Address 2-8-11 Marunouchi, Kofu City, Yamanashi Prefecture Showa year
Month and date (shipment date) 6 Number of inventions increased by amendment 7 Full text and drawings of the specification subject to the amendment. Specification 1, Name of the invention Method for producing instant barley gayu 2, Claim 1, Refined barley is prepared by preparing refined barley in which the amount of enzyme liquid is 2.2 to 2.4 times the weight ratio of the milled barley, and cellulase is used to mill the milled barley. Wheat 0.018-0.
021 Heavy Weight Macerating Enzyme (O, C) of refined barley is added to an enzyme solution containing 18 to 0.021% by weight at 40°C.
After soaking for about 3 hours, soak in solid oil at 140-150℃.
A method for producing instant barley gayu, characterized by frying for 30 to 160 seconds and defatting the oil content to 12% or less. 2. After removing part of the hull and bran layer of barley or naked wheat by grinding, cutting the wheat grain along the black streaks, adding water, steaming, and drying, the remaining bran layer and The method for producing instant barley gayu according to claim 1, which is polished barley in the form of rice grains from which black streaks have been removed by grinding. 3. Detailed Description of the Invention The present invention relates to a method for producing instant barley gaoyu, which can be prepared in about 10 minutes and uses refined barley obtained from barley or naked barley as the main raw material. Refined barley obtained by milling barley or naked wheat (hereinafter simply referred to as polished barley) has a tough structure that makes it difficult to cook rice, so it is heated, pressurized, and flattened to improve its cooking properties. However, since it still takes more than 20 minutes to cook, the method of eating it is to mix it with rice. Also, even if it is further expanded by frying or heating and pressurizing it like instant rice, it still takes about 20 minutes to cook.
Moreover, since the wheat grain structure does not collapse, it does not turn into a ``itchy'' shape. Therefore, the present inventors have worked hard to find a method for producing instant barley gayu, which has excellent rice cooking properties even with only refined barley and can be eaten deliciously. As a result, by soaking refined barley in a mixed enzyme solution of cellulase and macerating enzyme (a plant tissue disintegrating enzyme), and then frying it in oil to expand it, the rice cooking properties of the barley were significantly improved.
We obtained the knowledge that it is possible to make instant barley soup, which can be cooked into a porridge-like shape. To explain this in more detail, the endosperm of barley and naked barley is a very strong cell wall that envelops flour particles. Because of this, the starch particles cannot be sufficiently swollen even when heated with water, etc., which impairs the rice cooking properties.For this reason, heating, pressurization, and flattening are applied during processing of refined barley to improve the rice cooking properties. However, it still does not become ``itchy'' when cooked. In addition, in order to uniformly promote puffing, which can be a factor in improving rice cooking performance, wheat grains are pre-gelatinized by steaming and puffing is carried out efficiently. However, although the puffing is uniformly and quickly, It does not reach the point where it gains bulk. Therefore, such treatment alone does not lead to a complete improvement in rice cooking performance (see Table 1). (Margin below)
Table 1 The cell walls of barley, which are strong as described above, are mainly fibrous (
JI! Because it is formed from digestible polysaccharides),
The present inventors focused on softening and partially decomposing cell walls with fiber-degrading enzymes, and investigated several types of fiber-degrading enzymes. As a result, it was found that the rice cooking properties of polished barley were significantly improved by treatment with cellulase and macerating enzyme in combination (see Table 2). (Left below) Note) Nα1. It is soaked overnight in water at a low concentration and fried at 148℃ without enzyme treatment. Arashi 2. Treated with 0.1% cellulase, - 148°C after overnight soaking
fried in oil. Na3. Treated with 0.1% macerating enzyme,
- Deep-fried at 148°C after overnight soaking. Nα4. Treated with 0.1% mixed enzyme solution of cellulase, hemicellulase, and pectinase, soaked overnight, and then fried at 148°C. Nα5. Treated with 0.01% each of cellulase and maceration enzyme, soaked overnight and then fried at 148°C. × indicates a value measured by a texturometer after cooking for 10 minutes. At this time, as a result of examining conditions to complete the treatment in a shorter time, we found that both cellulase and macerating enzyme were kept at 40°C, which is the optimal activation temperature. It was found that the objective could be achieved in a short time by treating refined barley with the enzyme at a concentration of 0.02% for 3 hours (see Table 3 and the drawings). Note) x Cellulase 0.02%, Macerating Enzyme 0.02%, treated at 40°C, then fried at 148°C. X* Shows the hardness value measured with a texturometer after cooking for 10 minutes. In addition, several drying methods are possible, including hot air drying, but in the case of hot air drying, the drying is slow, so the wheat grains shrink and the grains become very hard. Therefore, it is difficult to make the structure as coarse as possible to increase water absorption, which is one of the factors that improves rice cooking ability, and the coloring is also severe, which significantly impairs the appearance of the finished product. On the other hand, it was found that puffing and drying by deep-frying makes the structure more porous and absorbs water more easily, achieving the purpose of improving rice cooking performance (see Table 4). Table 4 Also, if the time for deep-frying is too short, dehydration will not be sufficient, and if it is too long, it will turn brown and spoil the appearance, so it is recommended to deep-fry for 130 to 160 seconds. It was optimal (see Table 5). Table 5 Note) × Treated with 0.02% cellulase and 0.02% maceration enzyme at 40°C for 3 hours, and fried at 148°C. The oil used for deep-frying is preferably a solid oil that drains easily, and from the viewpoint of taste, it is desirable to keep the oil content to 12% or less. It has been found that by immediately centrifuging the fried tofu at 3000 rpm for about 7 minutes, it becomes possible to efficiently degrease the tofu, and the objective of reducing the oil content to 12% or less can be achieved. That is, the feature of the present invention is that it consists of the following steps. That is, after grinding a part of the hull and bran layer of barley or naked wheat to polish it to a yield of 80%, the barley grain is cut into two along the black line. After gelatinization is promoted by top steaming to raise the moisture content to about 40%, it is dried until the moisture content is 18%. Thereafter, the remaining bran layer and black streaks are removed again by grinding to obtain rice grain-shaped polished barley with a yield of 52% and a moisture content of about 13% (Patent No. 599911, Japanese Patent Publication No. 45-27376)
Publication No.). To the refined wheat thus obtained, a mixed enzyme containing cellulase of 0.018 to 0.021% by weight of the refined wheat and maceration enzyme of 0.018 to 0.021% by weight of the refined wheat, 40, which is 2.2 to 2.4 times that of refined wheat.
Dissolve in warm water at ℃, soak for about 3 hours, and then drain. Thereafter, it is fried in solid oil at 140 to 150°C for 130 to 160 seconds to expand, and immediately centrifuged at 3000 rpm to defatt the water content to 3 to 6% and the oil content to 12% or less. It consists of the above steps. This is a method for producing barley that can be used as a raw material for instant barley gayu. Example Refined barley was mixed with 0.02% by weight of cellulase and 0.02% by weight of macerating enzyme.
．． After being immersed in 3 times as much hot water at 40°C for about 3 hours, the water was drained, fried in solid oil at 148°C for 150 seconds, and immediately centrifuged at 3000 rpm to defatt the oil content to 12% or less. The resulting puffed barley was compared in terms of appearance, cooking time, and taste using three controls: untreated white barley, puffed white barley, and enzymatic hot air drying coated barley. The results are shown in Table-6. Table-6 Note) Comparative Example 1-・Untreated white wheat comparative example 2-m-Puffed (deep-fried) treated white wheat comparative example 3-m
-Example of Enzyme Hot Air Drying Treated White Wheat -m-Enzyme Puffing Treated White Wheat 4, Brief Description of the Drawings The drawings are graphs showing changes in the hardness of white wheat depending on the enzyme treatment time.

Claims (1)

[Scope of Claims] 1. The amount of enzyme liquid is 2.2 to 2.4 times the weight ratio of the white wheat, and the cellulase is 0.1 times the weight of the white wheat. O18~0.
021% by weight, macerozyme is 0.021% by weight of white wheat. O18～0
．． 021% by weight of an enzyme solution at 40°C for about 3 hours, and then fried in solid oil at 140-150°C for 130-160 seconds to defatt the oil content to 12% or less. Yuno production method. 2. After removing part of the hull and bran layer of barley or naked wheat by grinding, cutting the wheat grain along the black streaks, adding water, steaming, and drying, the remaining bran layer and The method for producing instant barley gayu according to claim 1, which is polished barley in the form of rice grains from which black streaks have been removed by grinding.