JPS62253351A - Staple food composition - Google Patents
Staple food compositionInfo
- Publication number
- JPS62253351A JPS62253351A JP61095791A JP9579186A JPS62253351A JP S62253351 A JPS62253351 A JP S62253351A JP 61095791 A JP61095791 A JP 61095791A JP 9579186 A JP9579186 A JP 9579186A JP S62253351 A JPS62253351 A JP S62253351A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- food composition
- staple food
- weight
- blending
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 3
- 235000021329 brown rice Nutrition 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 25
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 206010047601 Vitamin B1 deficiency Diseases 0.000 abstract description 2
- 208000002894 beriberi Diseases 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 13
- 239000000835 fiber Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021156 lunch Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は従来の白米に代る主食組成物に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a staple food composition that replaces conventional white rice.
白米は玄米と異なり各種栄養素が欠落しているのでそれ
を補なうために従来から大麦を混合して特にビタミンＢ
類、植物繊維などを白米に補強することが行なわれてい
る。Unlike brown rice, white rice lacks various nutrients, so in order to compensate for this, barley has traditionally been mixed with it, especially vitamin B.
Rice grains, vegetable fibers, etc. are used to reinforce white rice.
しかしながら白米に大麦を混合することは食感や味覚に
は問題を生じ、特に冷飯になった時の食感や味覚が著る
しく劣る。However, mixing barley with white rice causes problems in texture and taste, especially when the rice is served cold.
本発明は上記従来の問題点を解決する手段として、米８
０〜９５重量％、焙煎大麦粉５〜２０重量％の混合物１
００重量部に対して脱脂乳３〜５重量部を混合した主食
組成物を提供するものであり、該主食組成物には望まし
くは更に玄米焙煎粉、食塩等の呈味成分が混合される。The present invention is a means to solve the above-mentioned conventional problems.
Mixture 1 of 0-95% by weight, roasted barley flour 5-20% by weight
A staple food composition is provided in which 3 to 5 parts by weight of skim milk is mixed with 00 parts by weight, and flavor components such as roasted brown rice powder and salt are preferably further mixed into the staple food composition. .
本発明に用いられる米は通常精白された米、即ち白米で
あるが玄米を用いても差支えない。The rice used in the present invention is usually polished rice, ie, white rice, but brown rice may also be used.
本発明に用いられる焙煎大麦粉は通常２００メツシュパ
ス程度の大麦粉を焙煎したものである。大麦には植物繊
維が他の穀物に比して極めて多量に含まれるために従来
は粉体化が困難であったが最近では２００メツシュバス
程度の粉体にすることが出来る技術が開発された。大麦
粉の粒径が２００メツシユパスよりも大きくなると組成
物の舌ざわりがざらざらした感じになる。The roasted barley flour used in the present invention is usually roasted barley flour of about 200 mesh pass. Since barley contains an extremely large amount of vegetable fiber compared to other grains, it was previously difficult to turn it into powder, but recently a technology has been developed that allows it to be turned into powder of about 200 mesh baths. When the particle size of barley flour is larger than 200 mesh, the texture of the composition becomes rough.
脱脂乳は通常市販の粉体を用いる。Commercially available powdered skim milk is usually used.
更に本発明においては呈味成分として玄米焙煎粉、食塩
等が添加されてもよい。Furthermore, in the present invention, roasted brown rice flour, salt, etc. may be added as flavoring ingredients.
本発明の作用は下記の通りである。 The effects of the present invention are as follows.
米は本発明の主食組成物の主体をなすものである。Rice is the main ingredient of the staple food composition of the present invention.
焙煎大麦粉は米に対して植物繊維とビタミン、Ｂ類を補
給すると共に組成物に粘着感を与える。焙煎大麦粉の添
加量が５重量％以下では上記添加効果は顕著でなく、２
０重量％以上では組成物の粘着感が大きくなりすぎて食
感が低下し、また焙煎大麦粉の特有な味覚が顕著になり
味覚的にも間層力〈ある。Roasted barley flour supplies rice with vegetable fiber, vitamins, and B types, as well as imparts a sticky feel to the composition. When the amount of roasted barley flour added is 5% by weight or less, the above effect of addition is not significant, and 2
If it is more than 0% by weight, the stickiness of the composition becomes too large and the texture deteriorates, and the unique taste of roasted barley flour becomes noticeable and there is an interstitial effect in terms of taste.
脱脂乳は米に対してカルシウムおよび動物蛋白質を補強
し、かつ組成物に旨味を与えるが米と焙煎大麦粉の混合
物１００重量部に対し２．３重量部以下の添加量では上
記添加効果は顕著でなく、５重量％以上の添加量では乳
味、乳臭が顕著になる。Skimmed milk reinforces calcium and animal protein to rice and imparts flavor to the composition, but if the amount added is less than 2.3 parts by weight per 100 parts by weight of the mixture of rice and roasted barley flour, the above effects will not be achieved. It is not noticeable, but if it is added in an amount of 5% by weight or more, milky taste and odor become noticeable.
玄米焙煎粉は組成物に香ばしさを与え、食塩は脱脂乳の
旨味を補強する。The roasted brown rice powder adds aroma to the composition, and the salt reinforces the flavor of the skim milk.
したがって本発明においては従来の白米食による脚気や
便秘のおそれがなくなり日本国民の体位向上に覆いに利
あるものであり、また古米や古々米を用いても焙煎大麦
粉の粘着性により新米と同様な食感が得られかつ脱脂乳
の旨みにより新米と同様な味覚が得られる。しかも上記
食感や味覚は冷飯になった時でも変化することがないし
冷飯を暖めれば再び炊きたての状態に復元する。Therefore, in the present invention, there is no fear of beriberi or constipation caused by the conventional white rice diet, and it is useful for improving the physical posture of the Japanese people.Also, even if old rice or ancient rice is used, new rice cannot be eaten due to the stickiness of roasted barley flour. The texture is similar to that of fresh rice, and the flavor of skim milk is similar to that of fresh rice. Moreover, the above-mentioned texture and taste do not change even when the rice becomes cold, and if the cold rice is warmed, it will be restored to its freshly cooked state.
本発明の主食組成物はかくして自衛隊や学校の給食等に
は極めて好適なものであり食べる人の食欲を増進させ残
飯を減らし、しかも水田転作物として有用な大麦の需要
を拡大せしめるものであるし、牛乳の生産過剰も解消出
来るのであり、国民経済政策および農業政策に大いに寄
与するものである。The staple food composition of the present invention is thus extremely suitable for use in self-defense forces, school lunches, etc., increases the appetite of the eater, reduces leftover food, and increases the demand for barley, which is useful as a paddy crop. , overproduction of milk can be resolved, and this will greatly contribute to national economic policy and agricultural policy.
Claims (2)
の混合物１００重量部に対して脱脂乳３〜５重量部を混
合した主食組成物(1) Rice 80-95% by weight, roasted barley flour 5-20% by weight
A staple food composition prepared by mixing 3 to 5 parts by weight of skim milk with 100 parts by weight of the mixture.
成分が混合されている「特許請求の範囲第（１）項」に
記載の主食組成物(2) The staple food composition according to claim (1), wherein the staple food composition further contains flavor components such as roasted brown rice powder and salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61095791A JPS62253351A (en) | 1986-04-24 | 1986-04-24 | Staple food composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61095791A JPS62253351A (en) | 1986-04-24 | 1986-04-24 | Staple food composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62253351A true JPS62253351A (en) | 1987-11-05 |
Family
ID=14147273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61095791A Pending JPS62253351A (en) | 1986-04-24 | 1986-04-24 | Staple food composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62253351A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007209335A (en) * | 2006-01-11 | 2007-08-23 | Amc Roa:Kk | Method for producing barley for boiled rice and barley |
| JP2010022271A (en) * | 2008-07-18 | 2010-02-04 | Fukumori Dou:Kk | Barley-brown rice composition, and bread or bun using the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55156558A (en) * | 1979-05-23 | 1980-12-05 | Masahiro Uehara | Fluid food and drink, and its preparation |
| JPS5754563A (en) * | 1980-09-18 | 1982-04-01 | Kimimichi Monma | Roasted and crushed rice for storage |
| JPS619262A (en) * | 1984-06-26 | 1986-01-16 | Q P Corp | Dried gelatinized (alpha) rice |
-
1986
- 1986-04-24 JP JP61095791A patent/JPS62253351A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55156558A (en) * | 1979-05-23 | 1980-12-05 | Masahiro Uehara | Fluid food and drink, and its preparation |
| JPS5754563A (en) * | 1980-09-18 | 1982-04-01 | Kimimichi Monma | Roasted and crushed rice for storage |
| JPS619262A (en) * | 1984-06-26 | 1986-01-16 | Q P Corp | Dried gelatinized (alpha) rice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007209335A (en) * | 2006-01-11 | 2007-08-23 | Amc Roa:Kk | Method for producing barley for boiled rice and barley |
| JP2010022271A (en) * | 2008-07-18 | 2010-02-04 | Fukumori Dou:Kk | Barley-brown rice composition, and bread or bun using the same |
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