WO2018159454A1 - Processed barley product and processed barley product production method - Google Patents

Abstract

The present invention addresses the problem of providing: a novel, edible, processed barley product that has never been present before, is easy to process, and can be used for a wide variety of dishes and confectionery; a food composition containing the processed barley product; and production methods for the edible, processed barley product and the food composition. Provided is a production method for a liquid processed barley secondary product, the production method being characterized by comprising a heating step for filtering a ground mixture of barley and water and heating a processed barley primary product from which residues have been removed.

Description

Processed barley product and process for producing processed barley product

The present invention relates to a processed barley product, a food composition containing the processed barley product, and methods for producing them.

Barley is rich in various nutrients including β-glucan, which is known as a water-soluble dietary fiber, and has recently attracted attention as a functional food from the viewpoint of preventive medicine and health maintenance ( For example, Patent Documents 1 and 2).

However, the use of barley is mostly used as a raw material for shochu, miso, beer and the like, and its use for food and food processing is very small, so the use of barley is expected to expand.

Japanese Patent Laying-Open No. 2015-06176 JP 2012-60996 A

Therefore, the present invention has an object to provide a novel processed barley product, a food composition containing the same, and a method for producing them, which are easy to process and can be used for various dishes and sweets. To do.

The present invention for solving the above problems is characterized in that it comprises a heating step of heating the primary barley processed product after filtering the mixed pulverized product of barley and water and removing the residue, and producing a liquid processed secondary barley processed product Is the method.
The liquid secondary barley processed product of the present invention can be eaten as it is or further processed.

In a preferred form of the invention,
A dipping process of dipping barley in water;
Draining process of cutting the barley water after the soaking process;
Crushing step of adding water to the barley that has undergone the draining step and crushing,
Filtering the pulverized product obtained by the pulverization step and removing the residue to obtain a liquid primary barley processed product;
Heating the primary barley processed product.

In the preferable form of this invention, the said primary barley processed material which added sugar and / or oil in the said heating process is heated.
By setting it as such a form, the liquid secondary barley processed material which can be used as various dishes and sweets can be manufactured.

The present invention for solving the above problems
A dipping process in which barley is immersed in water and germinated;
Draining process of cutting the barley water after the soaking process;
Crushing step of adding water to the barley that has undergone the draining step and crushing,
A method for producing a processed primary barley product, comprising a filtration step of filtering a pulverized product obtained by a pulverization step and removing a residue.
According to the present invention, it is possible to produce a liquid primary barley processed product that has high nutritional value and absorption rate in the body, is easy to process, has high versatility, and can be used as a variety of dishes and sweets.

In a preferred embodiment of the present invention, the immersion time in the immersion step is 10 to 30 hours.
By setting the immersion time in the immersion step within the above range, germination toxin (ABA) of barley can be detoxified, nutrients can be increased, and the absorption rate in the body can be improved. Moreover, fermentation of barley can be suppressed and malodor can be suppressed.

In a preferred embodiment of the present invention, the water temperature in the immersion step is 0 to 30 ° C.
By setting it as such a form, propagation of a general living microbe can be suppressed.

In the preferable form of this invention, the water used for immersion is alkali ion water in the said immersion process.
By using alkaline ionized water, it is possible to suppress the deterioration of barley.

Moreover, the present invention for solving the above-mentioned problems is a liquid secondary barley processed product produced by the above-described method for producing a secondary barley processed product and / or a liquid produced by the above-described method for producing a primary barley processed product. A food composition containing a processed primary barley.

According to the present invention, it is possible to produce a novel processed barley product that is easy to process and highly versatile.

It is the scheme showing the manufacturing method of the liquid primary barley processed material of this invention. It is the scheme showing the manufacturing method of the liquid secondary barley processed material of this invention. It is a drawing substitute photograph of barley ice which is an example of the food composition of this invention. It is a drawing substitute photograph of the barley mousse which is an example of the food composition of this invention. It is a drawing substitute photograph of the barley mousse which is an example of the food composition of this invention.

The method for producing a processed liquid primary barley product of the present invention includes an immersion step, a draining step, a pulverizing step, and a filtration step.
Hereinafter, the manufacturing method of the liquid primary barley processed material of this invention is demonstrated in detail (refer FIG. 1).

<1> Method for Producing Liquid Primary Barley Processed Product (1) Immersion Step The method for producing a liquid primary barley processed product of the present invention includes an immersion step of immersing barley in water.
The dipping step is preferably carried out until the barley is in a germination state.
By making barley germinate, nutrients contained in barley such as γ-aminobutyric acid (gaba) can be increased, and the absorption efficiency into the body can be increased.

The type of barley used in the present invention is not particularly limited, and any of Nijo barley and Rojo barley may be used. good.
As the type of barley used in the present invention, it is preferable to use glutinous seeds.
By using glutinous seeds, it is possible to produce a liquid primary barley processed product that is small in change over time and can maintain softness.

Moreover, as barley, any of brown barley and barley may be used, and as barley, any of pressed barley, round barley, white barley, and rice grain barley may be used.
As the type of barley used in the present invention, it is preferable to use pressed barley or barley.
By using pressed wheat or barley, processing costs can be reduced.

Moreover, as barley, either barley flour or barley grain may be used, but barley grain is preferably used. By using barley grains, outflow of components, deterioration of quality, and oxidation can be suppressed, and a higher quality liquid primary barley processed product can be produced.

The immersion time in the immersion step is preferably 10 to 30 hours, more preferably 12 to 28 hours, and further preferably 15 to 24 hours.
By making immersion time into the said range, the germination toxin of barley can be detoxified, an increase in nutrients, and a body absorption rate can be improved. Moreover, it can suppress that barley transfers to a fermentation stage. Furthermore, barley can be easily pulverized in the pulverization step described below.

The water temperature in the dipping step is preferably 0 to 30 ° C., more preferably 3 to 20 ° C., further preferably 5 to 15 ° C., and particularly preferably 5 to 10 ° C.
By setting the water temperature within the above range, propagation of general viable bacteria can be suppressed.

Alkaline ion water is preferably used as the water used in the immersion step.
By using alkaline ionized water, it is possible to suppress the deterioration of barley.
Here, the alkali ion water means water generated on the cathode side by electrolyzing potable water containing calcium using an alkali ion water conditioner.

(2) Draining process The manufacturing method of the liquid primary barley processed material of this invention is equipped with the draining process which cuts the water of the barley which passed through the immersion process.
The draining step can be performed using a conventional method, for example, draining can be performed using a sieve or the like.

(3) Grinding step The method for producing a processed liquid primary barley product of the present invention comprises a grinding step of adding water to the barley that has undergone the draining step and pulverizing it.

In the pulverization step, the amount of water added is preferably 0.1 to 20 parts by mass, more preferably 0.5 to 15 parts by mass, and further preferably 1 to 10 parts by mass with respect to 1 part by mass of the barley. is there.

In the crushing step, a food processor, a mixer, a commercial grain crusher, or the like can be used as an apparatus used for crushing.

The pulverization is preferably performed until the barley black line is not noticeable.

(4) Filtration process The manufacturing method of the liquid primary barley processed material of this invention is equipped with the filtration process of obtaining the liquid primary barley processed material by filtering the ground material obtained by the grinding | pulverization process, and removing a residue.
The filtrate obtained by the filtration step is the liquid primary barley processed product of the present invention.

In the filtration step, a filter or a filter cloth can be used, and a filter cloth is preferably used.

The density of the filter in the filter or filter cloth is preferably 10 to 100 mesh, more preferably 30 to 80 mesh, still more preferably 40 to 60 mesh, and particularly preferably 40 to 50 mesh.
By making the density of the filter within the above range, when processing the liquid primary barley processed product into the liquid secondary barley processed product described later, the secondary barley processed product can be made smoother.

The ratio of barley to water in the processed liquid primary barley of the present invention is preferably 1 to 30 parts by mass, more preferably 3 to 25 parts by mass, and further preferably 5 to 20 parts by mass with respect to 1 part by mass of barley. It is.

The liquid primary barley processed product of the present invention is easy to perform secondary processing, has high versatility, and can be used for various dishes and confectionery production.

<2> Method for Producing Liquid Secondary Barley Processed Product The method for producing a liquid secondary barley processed product of the present invention heats the primary barley processed product after filtering the barley and water mixture and removing the residue. A heating step is included (see FIG. 2).
As processed primary barley. It is preferable to use those manufactured by the manufacturing method described in <1>.
By setting it as such a form, the secondary barley processed material which contains many nutrient components and whose internal absorption efficiency is high can be manufactured.

The method for producing a processed secondary barley product of the present invention is produced by adding, to a processed primary barley product, a seasoning, an additive, etc. (hereinafter simply referred to as an additive) generally used in foods and an edible oil. You can also

Examples of additives include, but are not limited to, sweeteners such as sugar, isomerized sugar, and honey, fruit flavors such as citrus fruits, and cocoa powder.

The edible oil is not particularly limited, and animal oils such as lard and butter and vegetable oils such as rice oil, rapeseed oil, soybean oil, safflower oil, sesame oil and palm oil can be used.
The processed barley food of the present invention preferably uses vegetable oil, and more preferably uses natural oiled vegetable oil.

The content of edible oil is preferably 0.1 to 20% by mass, more preferably 0.3 to 15% by mass, still more preferably 0.5 to 10% by mass, particularly preferably based on the total amount of the secondary processed product. Is 1 to 5% by mass.

In the heating step, the product temperature is preferably 30 to 100 ° C., more preferably 40 to 80 ° C., and still more preferably 50 to 70 ° C.
If the processed barley product is heated excessively, it changes to clay and processability is significantly reduced.
By making the product temperature in the heating step within the above range, it is possible to suppress crazing of the processed barley product.

In the heating step, the standard for the heating time is 1 minute or more, more preferably 2 minutes or more, and further preferably 3 minutes or more. Moreover, as a standard of heating time, it is 40 minutes or less, Preferably it is 30 minutes or less, More preferably, it is 20 minutes or less.
Although depending on the amount of the primary processed barley product to be heated and the thermal power, crazing of the processed barley product can be suppressed by setting the heating time within the above range.

The processed primary barley and processed secondary barley of the present invention can be eaten as they are, and can be made into food compositions by refrigeration and freezing. Moreover, it can also be set as a food composition by mixing with another foodstuff.

Examples of the food composition of the present invention include curry, gratin sauce, bread and smoothies, and frozen desserts.

Examples of the frozen dessert include mousse and Japanese confectionery that can be obtained by refrigeration after stirring the processed primary barley and / or processed secondary barley while taking in air.

In addition, examples of the frozen dessert include ice and soft ice cream that can be obtained by mixing the processed primary barley and / or the processed secondary barley with air and then freezing it.

Hereinafter, specific examples of the processed primary barley, the processed secondary barley and the food composition of the present invention will be described.

Production example

(1) Processed primary barley 100 g of barley grain was immersed in sufficient water for 18 hours. The water temperature was 7 ° C.
Next, barley grain water was drained, 500 g of water was then added, and pulverization was carried out for 2 minutes using a food processor (“Fiber Mixer MX-X500-P” (manufactured by Panasonic Corporation)).
Next, a black cloth and unnecessary materials were removed using a filter cloth (40 mesh) to obtain a processed primary barley product. The weight of the processed primary barley was 550 g.

(2) Secondary barley processed product To 500 g of the primary barley composition, 200 g of sugar sugar and 20 g of rapeseed oil were added and heated for 4 minutes. When the composition became thick, the heating was stopped and the mixture was stirred to obtain a processed secondary barley product.

(3) Barley Ice The secondary barley processed product was stirred while taking in air and then frozen to obtain barley ice (FIG. 3).
As shown in FIG. 3, barley ice has a high moldability.

(4) Barley mousse 100 g of palm sugar and 20 g of rapeseed oil were added to 500 g of the processed primary barley and heated for 4 minutes. When thickening occurred in the composition, the heating was stopped and an appropriate amount of persimmon juice was added while stirring to obtain a processed secondary barley product. After stirring the secondary barley processed product while taking in air, it was refrigerated and placed with granol to obtain a barley mousse (FIG. 4). As shown in FIG. 4, barley mousse has high moldability.

20 g of rapeseed oil was added to 500 g of the processed primary barley and heated for 4 minutes. When thickening appeared in the composition, heating was stopped and the mixture was stirred to obtain a processed secondary barley product. The secondary barley processed product was stirred while taking in air, then refrigerated and placed on a straw to obtain a barley mousse (FIG. 5). The barley mousse described in FIG. 5 has high moldability.

The present invention can be used for the production of food.

Claims (8)

A method for producing a liquid secondary barley processed product, comprising a heating step of filtering the barley and water mixed pulverized product to remove the residue and heating the primary barley processed product. A dipping process of dipping barley in water;
Draining process of cutting the barley water after the soaking process;
Crushing step of adding water to the barley that has undergone the draining step and crushing,
Filtering the pulverized product obtained by the pulverization step and removing the residue to obtain a liquid primary barley processed product;
The manufacturing method of the liquid secondary barley processed material of Claim 1 characterized by including the heating process which heats the said primary barley processed material. The method for producing a liquid secondary barley processed product according to claim 1 or 2, wherein in the heating step, the primary barley processed product to which sugar and / or oil is added is heated. A dipping process in which barley is immersed in water and germinated;
Draining process of cutting the barley water after the soaking process;
Crushing step of adding water to the barley that has undergone the draining step and crushing,
A method for producing a processed liquid primary barley product, comprising a filtration step of filtering the pulverized product obtained in the pulverization step and removing the residue. The method for producing a processed liquid primary barley product according to claim 4, wherein the immersion time in the immersion step is 10 to 30 hours. The method for producing a processed liquid primary barley product according to claim 4 or 5, wherein the water temperature in the dipping step is 0 to 30 ° C. The method for producing a processed liquid primary barley product according to any one of claims 4 to 6, wherein in the dipping step, water used for dipping is alkali ion water. A liquid secondary barley processed product produced by the production method according to any one of claims 1 to 3 and / or produced by the production method according to any one of claims 4 to 7. A food composition comprising a liquid processed primary barley product.

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