JPS647745B2 - - Google Patents

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.

Roasting various grains including soybeans, barley and barley,
When producing powdered products by pulverizing, washing with water requires drying before roasting, and may cause defective grains such as decreased flavor, cracked grains, and peeling of the grains, so it is difficult to use a sorter, etc. Therefore, after removing dust, foreign matter, etc., roasting is performed, and after further sieving, pulverization is performed. 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 purpose, powders prepared by conventional methods usually contain
It is common for more than 300 bacteria to be detected. Also, among these bacteria, lactose-degrading bacteria sometimes exist,
There were cases in which a positive result was obtained in a test for estimating the Bacillus major group, and improvements were needed.

The concentration of bacteria in contaminated grains is higher on the surface of the grain and decreases towards the inside, and bacteria are more heat resistant in dry conditions, but if sufficient moisture is provided. It is generally known that heat resistance is lower in dry conditions than in dry conditions. The present invention focuses on this point,
It was completed as a result of repeated research.

In other words, by temporarily increasing the moisture content only on the surface of the grain without increasing the moisture content of the entire grain by soaking in water, etc., the water activity on the grain surface is increased to 0.65 to 1.00, and bacteria The present invention relates to a method for producing grain flour containing fewer fungi by increasing sterilization efficiency by roasting grain flour with reduced heat resistance.

Therefore, the present invention provides a method for producing roasted flour by roasting and pulverizing various grains including soybeans, barley, and pearl barley, by adding water to the surface of the grains before roasting. by increasing the grain surface water activity to 0.65 to 1.00, and then roasting the grain,
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.

Here, the grain surface water activity defined herein is
0.65 refers to the water content on the grain surface when the grain is placed in a container and equilibrated with air at a relative humidity of 65% for 30 minutes, and the grain surface water activity of 1.00 is the same as above. The amount of moisture on the grain surface when equilibrated with air at 100% relative humidity.

In carrying out the present invention, when a storage bin is provided in front of the roasting pot and the grains are fed into the storage bin, the grain surface is heated by spraying water or low-pressure steam onto the transfer conveyor or hopper. It is moistened and allowed to stay in a storage bottle for a predetermined period of time, and then 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 grains to achieve a grain surface activity of 0.65 to 1.00 varies depending on the size and type of grains, but
2-20 of the moisture content when the grain is processed
%, preferably 2 to 15%,
The surface of the grain becomes wet once due to the added moisture, but as time passes, the moisture diffuses inward, and the appearance returns to its original state.

The storage time is a time such that the grain maintains the water activity in the range of 0.65 to 1.00, and the added water diffuses from the grain surface toward the inside, so that the appearance of the grain surface returns to its original state. It is preferable to select from a range of 5 minutes to 4 hours depending on the type and condition of the grains used.

Broken or damaged grains absorb water faster and therefore absorb more water than healthy grains, so contaminated grains are more effective against germs than healthy grains.
More efficient sterilization is possible.

The general number of viable bacteria in the roasted products of various grains including soybeans, barley, and pearl barley according to the present invention is 100/100 after pulverization.
g or less, on average less than 50 pieces/g, and can be completely negative for lactose-degrading bacteria.

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.

Example 1 Low-pressure steam (0.7 Kg/cm ² ) or less of steam is applied to soybeans until the moisture content is approximately 3% (therefore, the total moisture content is approximately 15%, and the grain surface water activity is approximately 0.79). As a result of continuous roasting after being left in a storage tank for 2 hours, the normal number of viable bacteria for the powder that was not sprayed with steam was 310 cells/g, whereas the number of bacteria that was sprayed with steam was 310/g. is 20 general viable fungi/g
It was below.

Example 2 After spraying water on barley so that the increase in moisture was about 5% (therefore, the total moisture content was about 17%, and the grain surface water activity was about 0.82).
The barley paste produced by leaving it for 30 minutes, then roasting and crushing it using a conventional method has a general viable bacteria count of 20 cells/g or less.
The general number of viable bacteria is 700 for those that were not subjected to moist treatment.
This was a significant decrease compared to the average number of particles/g.

Claims (1)

[Claims] 1. When producing roasted flour by roasting and pulverizing various grains including soybeans, barley, and pearl barley, water is added to the surface of the grains before roasting to reduce the surface moisture content of the grains. A roasted flour with a low bacterial count characterized by increasing the activity to 0.65 to 1.00 and then roasting the grain to efficiently sterilize bacteria including heat-resistant bacteria derived from soil. Production method.