JPH09154545A - Production of soup, rice gruel, porridge or risotto of rice and vegetable using barley flour or barley - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soup useful for making an eater readily take a dietary fiber, having dry touch to the mouth free from sliminess in a short time by adding a specific amount of barley flour treated with a cellulolytic enzyme and cooking to a soup raw material. SOLUTION: Barley flour treated with a cellulolytic enzyme in an amount of <=about 20wt.% (usually 5-20wt.%) based on the whole amount of a soup is added to a soup raw material and cooked. The barley flour treated with the cellulolytic enzyme in an amount of <= about 20wt.% is added to the soup raw material, which is cooked to give a rice gruel, a porridge of rice or a risotto excellent in texture in an extremely shortened cooking time in the same manner as that of the soup.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing barley flour or barley flour or soup, porridge, porridge, and risotto. The purpose and use of barley flour or barley are expanded, and dietary fiber is easily ingested. It intends to provide barley flour or barley soup, porridge, porridge, and risotto.

[0002]

2. Description of the Related Art Intake of barley flour or barley is recommended because it has abundant dietary fiber. However, barley has poor rice-cooking properties, and heating and pressurization and compression are performed to improve the rice-cooking properties. Is improving. Even so, since it takes more than 20 minutes to cook, a method of eating by mixing with rice is generally adopted.

[0003]

Conventionally, barley flour or barley has not been used in the production of soups, porridges, porridges and risottos. The reason is that 3 to 5% by weight of those raw materials is used.
This is because even if a very small amount of barley flour or barley is used, the viscosity of the liquid part is high, and the product has a unique slimy texture and is not preferable in terms of taste.

The cause is considered to be as follows. Water-soluble dietary fiber derived from barley flour and barley. In the case of porridge, porridge and risotto, it is not only water-soluble dietary fiber derived from barley, but also the starch quality of rice used at the same time.

The present invention solves the above-mentioned drawbacks of the prior art examples, and the addition of a fibrinolytic enzyme to barley flour or barley for enzymatic treatment in advance to reduce the viscosity or improve the viscosity. In addition to mixing the ingredients, in the case of porridge, porridge, and risotto, rice and barley are cooked weakly to the extent that the core remains, and washed lightly with water to improve the stickiness and smooth soup and porridge. The present invention is intended to provide a method for producing soup, porridge, porridge, and risotto using barley flour or barley that can produce porridge and risotto.

[0006]

[Means for Solving the Problems] That is, the method for producing a soup using barley flour of the present invention, barley flour is subjected to an enzyme treatment in advance using a fibrinolytic enzyme, the obtained barley flour to the total amount of soup It is characterized in that it is added in a range of about 20% by weight or less and then cooked by a conventional method.

Porridge, porridge using the barley of the present invention,
The method for producing risotto is that barley is subjected to an enzyme treatment with a fibrinolytic enzyme in advance, and the obtained barley is added in the range of about 20% by weight or less based on the total amount of porridge, porridge and risotto, and cooked by a conventional method. It is characterized by having done.

In the method for producing porridge, porridge and risotto using barley of the present invention, barley is pre-enzymatically treated with a fibrinolytic enzyme, and the obtained barley is mixed with rice to prepare about 1.0-1. ．
Add 5 times the amount of water and pre-cook for 10 to 30 minutes, wash with water and drain. It is also characterized in that barley was added in an amount of about 20% by weight or less with respect to the total amount of porridge, porridge and risotto, and cooked by a conventional method.

Furthermore, the method for producing barley flour or barley flour or barley of the present invention is a method for producing enzyme-treated barley flour or barley with a viscosity improving additive such as soup, porridge, porridge, risotto. It is also characterized in that it is added in an amount of about 3% by weight or less based on the total amount and cooked by a conventional method.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the method for producing soup, porridge, porridge, and risotto using barley flour or barley according to the present invention will be described in detail below with reference to the drawings.

That is, the method for producing soup, porridge, porridge, and risotto using barley flour or barley of the present invention includes the following steps. (A) First, the raw barley flour or barley is prepared. In this case, the barley flour is preferably 50% to 70% in terms of preventing browning of the product, and barley flour is 50% in yield.
It is desirable to mill ~ 70% barley. (B) This raw barley flour or barley is previously subjected to an enzyme treatment using a fibrous degrading enzyme. As the fibrinolytic enzyme, a cellulase or hemicellulase which is a fibrinolytic enzyme, or a mixed solution thereof with a macerating enzyme which is a plant tissue-disintegrating enzyme is desirable.

The above-mentioned fibrinolytic enzyme is about 0.001-
It is desirable to make a 0.100% by weight solution and dip the barley flour or barley at room temperature to 50 ° C. for 1 to 12 hours.

The above raw barley flour or barley is subjected to different cooking methods as described below for soup, porridge, porridge and risotto.

First, in the case of soup, (c) pectin is added to the obtained barley flour as a viscosity improving additive. The amount added is preferably in the range of about 0.1 to 3% by weight with respect to the total amount of soup. However, a desired product can be obtained without adding this pectin. (D) The barley flour is added to the ingredients and seasonings of the soup raw material. About 20% by weight of the total amount of soup
The following ranges are desirable. The following is an example of blending soup.

―――――――――――――――――――――――― Ingredients ｜ 35 ← ― → 20 wt% Seasoning ｜ 10 ← ― → 7 wt% Water ｜ 50 ← ― → 50% by weight Pectin ｜ 0 ← ― → 3% by weight Barley flour ｜ 5 ← ― → 20% by weight ―――――――――――――――――――――― Total | 100 100% by weight ―――――――――――――――――――――― Ingredients: potatoes, carrots, bacon, onions, etc. Seasonings: salt, sugar, sodium glutamate, cornstarch, processed Starch, complex seasoning (bouillon), extracts, tomato paste, tomato ketchup, etc. (e) Cook this by a conventional method.

In the case of porridge, porridge and risotto, the barley obtained in (f) and (b) is mixed with the rice which is the raw material for porridge, porridge and risotto. The blending ratio of rice to barley is about 0
A range of 90% by weight is desirable. (G) After mixing with rice, about 1.0 to 1.5 times the amount of water is added and precooked rice is cooked for 10 to 30 minutes. (H) Lightly wash with water and then drain.

The above steps (g) to (h) may be omitted. (C) Pectin is added as a viscosity improving additive to the barley obtained in (b) or the barley obtained in (f) or (h) and rice. The addition amount is preferably in the range of about 0.1 to 3% by weight based on the total amount of porridge, porridge and risotto. However, a desired product can be obtained without adding this pectin. (D) Barley obtained in (b) or (c), or (h)
Alternatively, the barley and rice obtained in (c) are mixed with porridge, porridge, risotto raw materials and seasonings. The blending amount is preferably in the range of about 20% by weight or less based on the total amount of barley. (E) Cook this by the usual method.

[0018]

Example 1 First, raw barley flour milled from barley with a 60% yield of barley was immersed in a solution having a fibrinolytic enzyme concentration of 0.100% by weight for 12 hours for enzyme treatment. This fibrinolytic enzyme includes cellulase (cellulase A "Amano").
3 Amano Pharmaceutical Co., Ltd., Aspergill derived from filamentous fungi
lus) and a plant tissue-disintegrating enzyme macerating enzyme (Macerozyme A, Yakult Pharmaceutical Co., Ltd., fungus-derived Rhizopus genus) were used as a mixed solution.

The barley flour was added to the soup in an amount of 15% by weight, and pectin (Pectin Dainippon Pharmaceutical Co., Ltd., Classic CF501) was added in an amount of 2% by weight.
It was cooked by a conventional method.

The soup obtained had a smooth mouthfeel and was easy to drink. Table 1 shows the sensory evaluation results of the soup obtained in this example.

[0021]

[Table 1]

[0022]

Example 2 Raw barley having a yield of 65% was immersed in a solution having a fibrinolytic enzyme concentration of 0.010% by weight at 50 ° C. for 3 hours for enzyme treatment. As this fibrinolytic enzyme,
Pectinase (Soluble pectinase <Tanabe> Tanabe Seiyaku Co., Ltd., filamentous fungus-derived Aspergillus genus)
And plant tissue-disintegrating enzyme macerating enzyme (Maceroteam A, Yakult Pharmaceutical Co., Ltd., filamentous fungus-derived R
Hizopus) was used as a mixed solution.

8: 2 (the dry matter weight conversion ratio) of the obtained barley and rice
20% by weight of barley with respect to the total amount of porridge,
Pectin (Pectin Dainippon Pharmaceutical Co., Ltd., Classic CF501) was added to 1% by weight and cooked. The obtained porridge has a slimy liquid part and a pleasant mouthfeel,
The texture was excellent. Table 2 shows the sensory evaluation results of the porridge obtained in this example.

[0024]

[Table 2]

[0025]

Example 3 Raw barley having a 55% yield of barley was soaked in a solution having a fibrinolytic enzyme concentration of 0.020% by weight overnight for enzyme treatment. As the fibrinolytic enzyme, hemicellulase (hemicellulase “Amano” 90 manufactured by Amano Pharmaceutical Co., Ltd., Aspergillus-derived Aspergillus genus) and plant tissue-disintegrating enzyme macerating enzyme (manufactured by Maceroteam A Yakult Pharmaceutical Co., Ltd., derived from filamentous fungus) Rhizo
pus genus).

The obtained barley and rice were mixed at 7: 3 (dry matter weight conversion ratio).
And mixed with 1.5 times the amount of water of the mixture, and precooked rice for 15 minutes. After that, it was lightly washed with water and drained. 10% by weight of barley with respect to the total amount of porridge, pectin (Pectin Dainippon Pharmaceutical Co., Ltd., Classic CF5
01) was added so as to be 1% by weight, and after filling the retort container, sterilization by heating under pressure was carried out to obtain a porridge. The obtained porridge had no slimy liquid part and had a smooth mouthfeel. Table 3 shows the sensory evaluation results of the porridge obtained in this example.

[0027]

[Table 3]

[0028]

The barley flour or barley soup of the present invention, soup, porridge, porridge, and risotto are produced as described above, so that they are not slimy and have a smooth mouthfeel. You can get porridge, porridge and risotto.

According to the method for producing barley flour or barley soup, porridge, porridge, and risotto according to the present invention, barley flour or barley-based soup having a significantly reduced cooking time,
We are now able to provide porridge, porridge and risotto.

[Brief description of the drawings]

FIG. 1 is a flow chart showing an example of a method for producing soup, porridge, porridge, and risotto using barley flour or barley of the present invention.

Claims (4)

[Claims] 1. Barley flour is previously subjected to an enzyme treatment with a fibrinolytic enzyme, and the obtained barley flour is added to the soup in an amount of about 20.
A method for producing a soup using barley flour, which is characterized by being added in a range of not more than wt% and cooked by a conventional method. 2. Barley was previously subjected to an enzyme treatment using a fibrinolytic enzyme, and the obtained barley was added in the range of about 20% by weight or less based on the total amount of porridge, porridge and risotto, and cooked by a conventional method. A method for producing porridge, porridge, and risotto using barley, which is characterized in that 3. Barley is previously subjected to an enzyme treatment using a fibrinolytic enzyme, and the obtained barley is mixed with rice to obtain about 1.0 to 1.5.
Add twice the amount of water and precook rice for 10 to 30 minutes, wash with water and drain. Rice porridge, porridge, and porridge using barley, characterized by adding barley to a range of about 20% by weight or less based on the total amount of porridge, porridge, and risotto
Risotto manufacturing method. 4. A barley flour or barley which has been treated with an enzyme,
The barley flour according to any one of claims 1 to 3, wherein the viscosity improving additive is added in the range of about 3% by weight or less based on the total amount of soup, porridge, porridge, and risotto, and then cooked by a conventional method. A method of making barley soup, porridge, porridge, and risotto.