JPS6219061A - Production of instant barley gruel - Google Patents

Abstract

PURPOSE:To obtain instant barley gruel having delicious taste and cookable easily, by immersing polished barley in a mixed enzyme liquid containing cellulase and macerating enzyme, and drying the barley. CONSTITUTION:Polished barley is immersed in an enzyme liquid containing cellulase and macerating enzyme (plant tissue disintegration enzyme) at 25-40 deg.C for 1-4hr, or immersed for 10-60min, drained, and left at 15-45 deg.C preventing the drying of the barley. The amount of the enzyme liquid is 2.0-4.0pts.wt. per 1pt.wt. of the polished barley, and those of cellulase and macerating enzyme are 0.01-0.5wt% and 0.01-0.5wt% of the polished barley, respectively. The dried barley is frozen at -15--45 deg.C, dried in a vacuum of 0.001-10Torr to a water-content of 2-8%, or dried in fluidized bed with hot air of 180-250 deg.C for 120-300sec. Water is evaporated in a short time to form the objective instant barley gruel having porous texture.

Description

[Detailed Description of the Invention] [Industrial Application Field] The main raw material of this invention is refined barley obtained from barley or naked wheat. This invention relates to a method for producing instant barley gayu that can be cooked in 3 to 15 minutes.

[Conventional technology]

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, like instant rice, it is made more porous by frying or heating and pressurizing it.

[Problem that the invention seeks to solve]

However, even if it becomes more porous by frying or heating and pressurizing it like instant rice, it still takes about 20 minutes to cook, and the grain structure does not collapse, so it does not become 1' porridge. .

[Means for solving problems]

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, refined barley was soaked in a mixed enzyme solution of cellulase and macerating enzyme (plant tissue disintegrating enzyme), or aged after soaking (
After the rice is left to stand still to prevent it from drying out), it can be made porous in a short time by deep-frying or high-temperature fluidized bed drying, or it can be freeze-dried, which not only significantly improves its cooking properties, but also allows it to be cooked into a ``porridge'' shape. We have obtained the knowledge that it is possible to produce instant barley gayu.

To explain this in more detail, as described in the related patent application (Japanese Patent Application No. 59-281701), in order to make barley or barley milled into a porridge-like shape, cellulase, a fiber-degrading enzyme, is It is effective to use a combination of macerating enzyme and water-absorbing porous wheat grains, especially freeze drying or drying at 180-250°C
It was found that high temperature fluidized bed drying is effective.

Considering productivity, we conducted a study to reduce the water content of refined barley after enzyme treatment, which is a feature of the present invention, and found that the enzyme concentrations of cellulase and maceration enzyme were reduced to 0. It has been found that the objective can be achieved with lower moisture content by soaking at a concentration of 1% for 30 minutes, draining the water, and then aging at 25° C. for 6 hours (standing to prevent drying). (See Table-1).

Table 1 Note) 11 Treated with 0.1% each of cellulase and maceration enzyme at 40°C.

It shows the hardness value measured by a texturometer after lyophilization after m-soaking and ripening and cooking for 5 minutes.

ψ Umbrella Comparison - treated with 0.02% each of cellulase and macerating enzyme at 40°C.

In addition, appropriate conditions for the enzyme concentration, the immersion time in the enzyme solution, and the ripening (standing to prevent drying) time differ depending on the state of each type of polished barley, and the conditions were found for each.

Therefore, the feature of the present invention is that it consists of the following steps. In other words, when using refined wheat, the enzyme liquid amount is 2.0 of that of refined wheat.
The weight ratio is ~4.0 times, and the cellulase is 0.0 times that of white wheat.
0.01 to 0.5% by weight, and the macerating enzyme is 0.01 to 0.5% by weight of refined barley.
Soak at 0°C for 1 to 4 hours or for 10 to 60 minutes, drain, and leave at 15 to 45°C to avoid drying, then freeze at -1-5 to -45°C. The moisture content is reduced to 2-8% by freeze-drying at a vacuum of 0°001-10 Torr, or at 180-250°C.
This is a method for producing barley that can be used as a raw material for instant barley gayu, which is characterized by drying it in a fluidized bed with hot air for 120 to 300 seconds to evaporate moisture in a short time and make it porous.

The present invention is also characterized in that, as the starting material, polished barley is prepared by removing part of the hull and bran layer of barley or naked barley by grinding and then subjecting it to a predetermined treatment.

〔Effect of the invention〕

As described above, the method for producing instant barley gayu of this invention involves soaking refined barley in a mixed enzyme solution of cellulase and macerating enzyme, or soaking and then ripening (standing still to prevent drying), and then deep-frying. Alternatively, it can be made porous in a short time by high-temperature fluidized bed drying, or by freeze-drying, so it has excellent cooking properties even with just refined wheat, can be cooked into a ``porridge''-like form in a short time, and is delicious. Wheat that can be used as a raw material for instant barley gayu was obtained.

In addition, in an enzyme solution containing cellulase and macerating enzyme each at 0.01 to 0.5% by weight of white wheat,
After soaking for 10 to 60 minutes at 25 to 45℃,
By aging at 2 to 8 hours (standing still to prevent drying), the purpose of the treatment can be achieved with lower moisture content. Furthermore, if freeze-drying or high-temperature hot-air fluidized bed drying at 180-250°C is performed, no color changes such as browning occur in appearance, and the structure becomes porous and absorbs water more easily, significantly improving rice cooking performance. Wheat that can be used as a raw material for instant barley gayu was obtained.

〔Example〕

The present invention will be explained below based on Examples.

Example 1 After removing part of the outer skin and bran layer of barley or naked wheat by grinding, the barley grains were cut along the black streaks, water was added,
After steaming and drying, the remaining rice bran layer and black streaks were removed by grinding, and the polished barley was used as a starting material.

1 kg of the above refined barley was immersed in 40℃ warm water containing 1.0g of cellulase and 1.0g of macerating enzyme for 30 minutes, then drained and kept at room temperature of 25℃ for 6 hours without drying. I left it still. This is -2
It was completely frozen at 0° C. and dried by vacuum evacuation at 1 to 10 Torr to obtain 810 g of freeze-dried wheat with a moisture content of 2%.

Regarding the obtained freeze-dried wheat, untreated white wheat was soaked for a long time (3 hours) at a low enzyme concentration (0.02%), freeze-dried white wheat was soaked for a short time (30 minutes) at a high enzyme concentration (0.1%). Three samples of unripened freeze-dried white wheat were compared in terms of appearance, cooking time, and taste. The results are shown in Table-2.

Table-2 Note) Comparative Example 1-m-Untreated white wheat comparative example 2-m-Low enzyme concentration long-time soaking treatment Freeze-dried white wheat comparative example 3-m-High enzyme concentration short-time soaking treatment Freeze-drying white wheat Example 1-m - High enzyme concentration short-time soaking and aging treatment Freeze-dried white barley Example 2 After removing part of the hull and bran layer of barley or naked barley by grinding, the barley grains were cut along the black lines. The remaining bran layer and black streaks were ground and milled again, and the rice grain-shaped polished barley was further wet friction milled and used as a starting material.

1 kg of the above refined barley was immersed in 40℃ warm water containing 2,5Q dissolved in 3.0g of cellulase and 3.0g of macerating enzyme for 50 minutes, then drained and kept at room temperature of 25℃ for 6 hours so as not to dry. It was left still. This is -2
It was completely frozen at 0° C. and dried by vacuum evacuation at 1 to 10 Torr to obtain 800 g of freeze-dried wheat with a moisture content of 2%.

Two samples of the obtained freeze-dried barley, untreated white barley and freeze-dried white barley soaked for a long time (3 hours) at low enzyme concentration (0.02%), were compared in terms of appearance, cooking time, and taste. did. The results are shown in Table-3.

Table 3 Note) Comparative Example 4-m-Untreated white wheat Comparative example 5-m-Low enzyme concentration long-time soaking treatment Freeze-dried white wheat Example 2-m-High enzyme concentration short-time soaking aging treatment Freeze-dried white wheat Example 3 After removing part of the hull and bran layer of barley or naked wheat by grinding, cutting the wheat grain along the black streaks, and grinding and polishing the remaining bran layer and black streaks again. After milling, pressed white barley was used as a starting material, which was subjected to a conventional method.

1 kg of the above refined barley was immersed in 40℃ warm water of 3,0Q in which 0.2g of cellulase and 0.2g of macerating enzyme were dissolved for 15 minutes, then drained and kept at room temperature of 25℃ for 4 hours so as not to dry. It was left still. This is -2
It was completely frozen at 0° C. and dried by vacuum evacuation at 1 to 10 Torr to obtain 740 g of freeze-dried wheat with a moisture content of 2%.

Two samples of the obtained freeze-dried wheat, untreated white wheat and freeze-dried white wheat treated with long-term enzyme soaking (3 hours), were compared in terms of appearance, cooking time, and taste.

The results are shown in Table-4.

Table 4 Note) Comparative Example 6 --- Untreated polished wheat Comparative Example 7 - Enzyme long-time soaking treatment freeze-dried white wheat Example 3-m- Enzyme short-time soaking aging treatment freeze-dried white wheat Example 4 Barley Alternatively, part of the hull and bran layer of naked barley was removed by grinding and milling, the remaining bran layer was removed again by wet friction milling, and then pressed white rolled barley that was subjected to a conventional rolling process was used as a starting material.

1 kg of the above refined barley was immersed in 40℃ warm water of 3,0Q in which 0.2g of cellulase and 0.2g of macerating enzyme were dissolved for 20 minutes, then drained and kept at room temperature of 25℃ for 4 hours so as not to dry. It was left still. This is -2
It was completely frozen at 0° C. and dried by vacuum evacuation at 1 to 10 Torr to obtain 760 g of freeze-dried wheat with a moisture content of 2%.

Two samples of the obtained freeze-dried wheat, untreated white wheat and freeze-dried white wheat treated with long-term enzyme soaking (3 hours), were compared in terms of appearance, cooking time, and taste.

The results are shown in Table-5.

Table-5 Note) Comparative Example 8-m-Untreated white wheat Comparative Example 9-m-Enzyme long-time immersion treatment freeze-dried white wheat Example 4-11 Enzyme short-time immersion ripening treated freeze-dried white barley

Claims (1)

[Scope of Claims] 1. Polished barley is prepared using enzyme liquid in a weight ratio of 2.0 to 4.0 times that of milled barley, and cellulase of 0.01 to 0.5 times that of milled barley.
1 to 4 hours at 25 to 40°C, or 1 to 4 hours at 25 to 40°C, or
Freeze-drying involves soaking for 0 to 60 minutes, draining, leaving to stand at 15 to 45°C to prevent drying, freezing to -15 to -45°C, and drying in a vacuum of 0.001 to 10 Torr. Make the moisture content 2-8% or 180-8% by
A method for producing instant barley gayu, characterized by drying it in a fluidized bed with hot air at 250°C for 120 to 300 seconds to evaporate water in a short time and make it porous. 2. Refined barley is made by 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, and then removing 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. After removing part of the outer skin and bran layer of barley or naked wheat by grinding and milling, the wheat grain is cut along the black streaks, and the remaining bran layer and black streaks are ground and milled again. The method for producing instant barley gayu according to claim 1, which is polished barley in the form of rice grains that has been further wet-rubbed. 4. After removing part of the hull and bran layer of barley or naked wheat by grinding and milling, the wheat grain is cut along the black streaks, and the remaining bran layer and black streaks are ground and milled again. 2. The method for producing instant barley gayu according to claim 1, wherein the rolled barley is further wet-friction milled and then rolled by a conventional method. 5. Refined barley is made by removing part of the hull and bran layer of barley or naked barley by grinding, removing the remaining bran layer again by wet friction milling, and then rolling it using a conventional method. A method for producing instant barley gayu according to claim 1.