JPS6070041A - Production of dietary food using adlay - Google Patents

Abstract

PURPOSE:To produce a dietary food having enhanced smoothness in sense of eating without peculiar smell of adlay, by humidifying pearled adlay grains to such an extent as to remove the bran layer therefrom, and extruding and expanding the humidified adlay grains. CONSTITUTION:An adequate amount of dietary fibers selected from the group consisting of pea fibers, corn grits or a mixture of both is if necessary added to pearled adlay grains to such an extent as to remove bran layer therefrom, and the resultant mixture is then subjected to the moisture adjustment to about 17-25%. The resultant adjusted adlay grains are then expanded in the well-known extruder.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a novel method that mechanically expands refined pearl barley grains from which the bran layer has been removed, thereby gelatinizing the starch contained therein so that they can be immediately eaten as is. The present invention relates to a method for producing a diet food using pearl barley, which is characterized by making it possible to provide a diet food.

Coix barley is called C′:lt yokuinin in Chinese medicine.
It has analgesic, drainage, and diuretic effects, and is also well known as an elixir for beautifying the skin and removing warts.

On the other hand, in terms of nutrition, pearl barley is a grain rich in nutrients, as it contains more protein, fat, and vitamins than brown rice, and has been used as a nutritious food in China since ancient times. .

In order to make adlay grains edible, the whole grain must first be polished, but the outer layer of normally polished adlay grains is extremely hard, and even after sufficient water absorption, It cannot be cooked as easily as polished rice, and when cooked mixed with polished rice, the adlay is hard and difficult to eat. For this reason, products that have been subjected to certain processing, such as those that have been polished to an extremely high degree, those that have been gelatinized, or those that have been made into flakes, are not commercially available.
In addition, as a method for pregelatinizing refined wheat grains, Japanese Patent Application Laid-open No. 5
6-14086, Japanese Patent Application Laid-Open No. 57-2648, etc., in principle, starch and rice are
The first step is to take similar measures.

However, if the degree of milling for Coix barley is increased to an extreme level, there will inevitably be a drawback that the nutrients contained in Coix barley will be significantly impaired. The present invention is characterized in that it attempts to eliminate such conventional problems.

That is, the present invention uses as a raw material the grains of barley with a level of milling after removing the bran layer, and if necessary, dietary fiber eyelid (a raw material containing a large amount of dietary fiber) is added to the raw material. Add and reduce the stiffness until the moisture content is 17-25
The present invention relates to a method for producing a diet food using pearl barley, which is characterized by subjecting it to a humidification treatment to reduce the temperature to a level of 100%, and inflating it using a known extruder.

The food obtained as described above is made into a molded dried product or a powdered dried product for consumption.

The above-mentioned extruder has been developed in recent years as a method for obtaining puffed foods. To briefly explain the expansion extrusion method using the extruder, a mixture of starch, flour, protein material, etc. in a moist state is heated and pressurized using an extruder (equipped with a transfer screw in the tube). The expanded product is obtained by pushing it into a tubular zone, keeping it at 100"C or higher and in a pressure atmosphere higher than atmospheric pressure, and then extruding it in the air through a nozzle. This is what I did.

The method for obtaining the puffed product in the present invention relies on the above-mentioned known extruder, but the raw material supplied to the extruder is generally a powder such as starch or grain flour. It is characterized by the use of granular material as a raw material.
It has been confirmed through experiments that gelatinization is incomplete and a uniform puffed product cannot be obtained unless tomato grains are used.
In other words, the grains of Notomugi of normal milling are spherical in shape, but have a depression in the center, and the outer skin and bran layer remain in the depression. It is impossible to obtain a uniform puffed product by removing the outer skin and bran layer to a certain extent, and if polishing is done to the extent that the hollow part disappears, the bran layer will of course disappear, so a uniform puffed product will not be obtained. However, it was confirmed through experiments that when the obtained puffed product was dried, it had the disadvantage of being too soft in texture.

Therefore, in the present invention, the above-mentioned depressions in the coix grains are reduced to a certain extent (5) (4) Coix grains having a predetermined milling degree are used (the milling rate is about 30 degrees). In addition, the water content of refined pearl barley grains is approximately 1
However, the humidification conditions for obtaining a puffed product based on extrusion are delicate, and it has been confirmed through experiments that a good puffed product can be obtained with a moisture content of about 17 to 25 cm.

Then, a molded dried product or a dried powder in the form of a finished product is obtained from the above-mentioned puffed product, and this is carried out by any suitable conventional means.

Coix barley is well known for its high dietary fiber content (about 10 grams of dietary fiber). Therefore, even though pearl barley alone can be made into food,
Furthermore, in order to improve the diet, so-called dietary leaf fiber (a raw material containing a large amount of dietary fiber) can be added to the diet.
It is desirable to add it to tomato. In this case, Bee,
Based on the extrusion method described above (6), an appropriate amount of fiber (which cannot be obtained as a by-product when separating protein and starch from peas), corn, or grits is mixed with adlay grains, and this is used as a raw material. All you have to do is get the puffed material. A sensory test was conducted on the puffed product obtained in this way, and the results showed that the combination of refined tomato grains, peas, and fibers was
A product with increased smoothness in texture was obtained, and the combination of refined pearl barley grains, corn, and grits eliminated the peculiar odor of pearl barley, and an improvement in flavor was observed.

Furthermore, when both peas, fibers, corn, and grits were mixed with refined pearl barley grains, the defect of pearl barley odor disappeared and a product with significantly increased smoothness was obtained.

Naturally, these foods are suitable as diet foods, as they are apparently enriched with dietary fiber.

Although the above-mentioned products have sufficient flavor even without seasoning, by adding appropriate flavoring agents such as salt, sweeteners, or seasonings during or after the puffing process, Of course, the flavor is further enhanced.7) Specific examples of the method of the present invention are as follows.

Example 1 kg of whole grains milled to about 30% - humidified to a moisture content of 19%, after which it was made into a puffed IB product through an extruder, and the grains were molded and dried. After conversion, 860 g of a sample with a water content of about 3 g was obtained. In addition, this was crushed to obtain the same amount of powder specimen. The obtained sample had a coix odor odor but was not uniformly puffed and had a good texture that was neither too hard nor too soft.

Example 2 Corn,
After adding and mixing 05 kg of grits and humidifying it so that the water content is 19 parts, it is formed into a swollen product through an extruder. Specimen 8
63g was obtained. In addition, this was crushed to obtain the same amount of powder specimen. The obtained standard product had an improved flavor with the odor of adlay disappearing.

Example 3 0.9 kg of white pearl barley grains of Example 1 Yellow, Pea, Fiber (manufactured by Yokohama Yushi Kogyo Co., Ltd., DF-, Acg-1)
ooo) was added and mixed, humidified to a moisture content of 19%, and then passed through an extruder to form a swollen product.
This was molded into a dried product to obtain 861 g of a sample with a moisture content of 2.9.

The powder was crushed to obtain the same amount of powder. The obtained sample had a very smooth texture, although it still had a coix odor odor.

Example 4 To 0.45 kg of refined pearl barley grains of Example 1, 0.45 kg of corn and grits of Example 2 and 0.1 kg of yellow, pea, and fiber of Example 3 were added and mixed, and this was mixed with a water content of 19 After humidifying the mixture to a certain degree, it was passed through an extruder to form a bulge, which was molded into a dried product to obtain 860 g of a sample with a moisture content of 3.1%. In addition, this was crushed to obtain the same amount of powder specimen. The obtained sample had a food (9) (Φ) texture in which the adlay odor disappeared and good smoothness was imparted.

0.5 for each raw material in each Example 1 above.
If ~1.0% of common salt is added and then treated as in each example, a standard product with improved flavor can be obtained. Moreover, if a flavoring agent is sprinkled on the puffed product and then dried, it is easy to season the puffed product appropriately.

According to the method of the present invention described in detail above, it is possible to provide a novel diet food that uses adlay grains as a raw material and has a good texture, so its utility value is extremely high. .

(lO)

Claims (4)

[Claims] (1) Use tomato grains as a raw material with a degree of polishing that is equivalent to removing the bran layer, add dietary leaf iver as necessary to the raw material, and remove the stiffness until the moisture content is I + 7 to 25.
1. A method for producing a diet food using wheat barley, which is characterized by subjecting the barley to a humidification treatment to a degree of oxidation, and inflating the barley using a known extruder. (2) Bee as a dietary leaf eye bar. A method for producing a diet food using wild oats according to claim 1, which uses fibers. (3) Corn as a dietary leaf iver. A method for producing a diet food using pearl barley according to claim 1, which comprises using grits. (4) Bi-1 (1
) A method for producing a diet food using pearl barley according to claim 1, which comprises using a mixture of fiber, corn, and grits.