JPH11313626A - Pregelatinized rice granular barley and rice cooked with barley - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dried pregelatinized barley food eliminated from problems that pregelatinized and dried barley is difficult to restore to a just cooked state before drying even when water is added thereto, the texture is extremely bad due to the barley is hard even after the passage of time and barley is darkly browned with time. SOLUTION: Low-amylose rice granular barley (each bisected barley grain subjected to grain polishing and processed so as to provide a specific gravity comparable to that of milled rice) is washed, then dipped in clean water for 1-3 h and steamed to pregelatinize barley starch. The resultant pregelatinized rice granular barley is then rapidly dried to <=15 and about 8% water content with hot air at 70-100 deg.C. In this case, an organic acid such as citric acid, tartaric acid or acetic acid is added to the clean water when dipping the low-amylose rice granular barley after washing thereof to regulate the pH to 3-4.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pregelatinized low-amylose rice grain barley. For example, it is possible to easily provide a healthy diet containing high dietary fiber and high calcium content. The present invention relates to a method for producing pregelatinized rice grain barley which is useful as an emergency preservative food by mixing, and a barley rice containing rice grain barley produced thereby.

[0002]

It is widely known that barley cannot be cooked as soft as white rice by ordinary milling. Then, the refined barley is heated and softened by steam and pressed with a roller to press it, or in the refining process, cut in two along the middle black strip, and then heated with steam and pressed with a roller as described above. It is common practice to mix processed (usually called "white wheat") with white rice.

[0003] As described above, there are two types of so-called pressed barley when barley is cooked with water, and more recently, the barley is cut into two along a black strip similarly to the above-mentioned barley. And milled so that it has almost the same specific gravity as white rice,
This has been proposed to improve the shape of the cooked rice so that it is indistinguishable from white rice. This is called "rice barley" and is generally used to mix and cook 20 to 30% of polished rice.

However, in the case of the above-mentioned conventional steam-pressed pressed barley or the above-mentioned improved “rice grain barley”, the oxidation of barley-specific polyphenol-based pigments occurs over time after cooking. It has a blackish brown color (commonly referred to in the art as "tannin") and severely impairs the appearance of food, which is one of the major reasons why pre-gelatinized barley products are not widely used. This problem of black browning is particularly prominent when barley is pregelatinized and dried.

[0005] Apart from the above problem, it is difficult to restore barley to a freshly cooked state even after adding water, even if water is added, and it is hard and has a very bad texture even after a long time. This problem makes it difficult to spread barley pregelatinized dried products.

[0006] Apart from the case where barley is mixed with rice and served directly for edible use, the above-mentioned problem is caused by the fact that barley is the same starchy food as rice and has excellent properties not found in rice. The reason is that, while alpha rice is popular as a dry and portable food product, it is hardly popular as a dry food called “gelatinized rice grain barley” or a dry food mixed with alpha rice.

[0007]

With the recent advances in nutritional research and research on the metabolic function of living organisms, the ingestion of dietary fiber, which was originally considered to have little value as a nutrient, Calcium intake is gaining attention as a very important substance to be consumed in the diet, and barley is a food that is suitable for ingestion of such substances, and barley is rich in these substances and nutrients. Because of that has been attracting attention again.

That is, dietary fiber, which is an indigestible component in food, has various effects and effects in preventing constipation and hiura, and in preventing adult diseases such as arteriosclerosis and cholelithiasis, colorectal cancer, diabetes and hemorrhoids. In particular, wheat is now being re-examined very much in the cereals. Especially in the intestine, this dietary fiber has a high affinity for sodium and has an effect of excreting excess sodium, which is useful for preventing hypertension. In addition, tocotrienol is said to have a cholesterol lowering action, that is, an excretion promoting action, due to its blood pressure normalizing action, which is a related substance of vitamin E (tocophenol). This is said to be the effect of barley fiber glucan.

The present inventors have noted that this problem is also related to the fact that the eating habits of urban dwellers in recent years, in particular, have changed significantly from conventional lifestyles.

[0010] That is, in recent years, the form and content of foodstuffs sold at stores especially in urban areas have changed significantly.
For example, the ratio of cooked foods and processed foods that can be easily cooked is extremely high compared to uncooked basic foods such as rice, wheat, miso, sugar, and salt that have been widely sold. As for rice etc., many retort products and those that only need to be heated are sold,
As for portable foods, foods such as pregelatinized rice, which can be easily eaten simply by pouring boiling water, have become widespread. In addition, these foods are becoming widespread as emergency foods in the event of a disaster such as an earthquake, or for use in traveling overseas or so-called outdoor leisure.

Under the above circumstances, the inventors who have been focusing research on the pregelatinization of rice for many years,
Research on the pregelatinization of "barley", which has the advantages and disadvantages described above, has always been carried out with great interest, and in this process, the black and browning of the "barley" due to polyphenols and the difficulty in restoring the product have been an obstacle. In particular, the inventors of the present invention have made intensive studies on the fact that the realization has not been widely realized, and have accomplished the present invention.

[0012]

The invention of claim 1 of the present invention relates to a method for producing pregelatinized rice grain barley, comprising washing low amylose rice grain barley, immersing it in clean water for 2 to 3 hours, and steaming it. After the starch is pregelatinized, it is quickly dried to a water content of 15% to 8% with hot air at 70 to 100 ° C.

The above configuration is employed in the present invention for the following reasons. In other words, the present inventors who manufacture and sell products for dried alpha rice and are conducting research for this purpose have found that alpha rice made from “sticky rice” as a raw material has better cold water restorability than “rice glutinous rice”. He has empirically found good things, and thought that such a difference stems from the difference in raw materials given that there is no significant difference in the production method. Characteristically, the difference is that "rice glutinous rice" contains 13 to 16% amylose, while "glutinous rice" does not contain amylose but only amylopectin. Therefore, it is difficult to restore the above-mentioned barley to a pre-dried state even if water is added to the dried and pre-dried barley. We thought that it could not be solved by using it as a raw material with less amount, and conducted various studies. Even if the same production method was used, it generally contained about 13 to 16% amylose and amylopectin 81 to 84%. Compared to barley material, the fact that the use of a low amylose barley material having a low amylose content is excellent in restoring to a freshly cooked state before drying, and the fact that the problem of black browning is relatively small, Thus, the present invention has been accomplished.

The low-amylose rice grain barley has an amylose content as low as 3%, preferably 97% aminopectin, and is preferably made from low-amylose so-called waxy varieties of barley. Drying is preferably carried out as quickly as possible, but if the water content after treatment exceeds 15%, it is not preferable from the viewpoint of water activity, and it is suitable because it causes the problem of deterioration by mold and yeast during the storage period. However, even if the drying is performed so that the water content becomes less than 8%, the heat energy cost is increased and the product cannot be expected to be more excellent in properties. However, the numerical value indicating the range of the moisture content is not always critical.

The invention of claim 2 of the present application is the invention according to the above invention, wherein the clean water into which low amylose rice grain barley is immersed after washing is added with an organic acid such as citric acid, tartaric acid or acetic acid to adjust the pH.
It is characterized in that it is adjusted to 3 to 4, and according to the present invention,
By adding an organic acid to the immersion water and adjusting the pH to the acidity in the above range, it is possible to preferably achieve prevention of deterioration of the rice grain during immersion and prevention of browning by polyphenol.

The invention of claim 3 of the present application is characterized in that 20 to 30% of pregelatinized rice grains produced by each of the above-mentioned method inventions and 80 to 70% of pregelatinized white rice are mixed, whereby The pregelatinized rice grain wheat alone has a texture that is inferior to that of alpha rice, and the dietary fiber contains ten times that of alpha rice, which is too irritating to the large intestine. On the other hand, by mixing in the above range, barley rice with high dietary fiber and high calcium content can be provided which gives a good taste when reconstituted with boiling water. In addition, to the alpha rice mixed barley rice, appropriate dry seasoning ingredients, for example, seasoned fifth ingredients (fried fried, shiitake, carrot, burdock, konjac, vegetable oil, sugar, seasoning, sorbitol, vitamin E) are added. This makes it possible to provide "mixed rice flavor" barley rice as an emergency cooked food or for other uses.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION In the above, "low amylose rice grain barley" refers to a rice grain barley produced by a general method.
~ 16% amylose, amylopectin 81-84
%, Whereas barley of a waxy variety is used as a raw material to obtain low-amylose low-amylose rice barley having less than 3% amylose and 97% amylopectin.

The low amylose rice grain barley, as described above,
It is manufactured by cutting barley into two pieces along a black strip, milling it without pressing, and processing it so that it has almost the same specific gravity as white rice. The so-called waxy varieties of barley suitable for producing this low amylose rice grain barley include, for example, brands such as Fine Valley, but are not limited thereto, and the amylose content Is 3%
Any barley of a so-called waxy variety having a low amylose content (amylopectin of 97% or more) may be used.

As the low amylose rice grain barley used in the present invention, one having a milling accuracy of about 50% is preferably used.

The above low amylose rice grain barley is quickly washed with clean water and then added to clean water or a liquid whose pH is adjusted to 3 to 4 with dilute organic acid such as citric acid, tartaric acid or acetic acid. It is immersed for 3 hours to adjust the water content. The low-amylose rice grain wheat has a very high water absorbency. For example, one having a moisture content of 12.0% before immersion in water rapidly absorbs water to obtain about 35% in 15 minutes and 41% in 45 minutes. %, 60
After 45 minutes in minutes, the water content is slow but increases to 52% in 3 hours (see FIG. 1). This adjustment of the water content is for the purpose of favorably pregelatinizing the wheat starch in the subsequent cooking step, and it is preferable to soak the above-mentioned 1 to 3 hours, preferably 2 to 3 hours. If the immersion time is less than 1 hour, the pregelatinization of the wheat starch will not proceed sufficiently or a long time will be required, which will lead to a decrease in product quality or a decrease in productivity. Conversely, if the immersion is performed for 3 hours or more, the water content hardly increases, resulting in a decrease in productivity.

Adjusting the pH by adding an organic acid to the immersion water is effective in preventing deterioration during immersion and black browning due to polyphenols.

Thereafter, the low-amylose rice grain barley sufficiently hydrated is steamed (cooked), so that the wheat starch is pregelatinized as completely as possible. The steaming conditions for this can be determined by empirically and experimentally grasping as appropriate.

In the immersion step and the steaming step of the low amylose rice grain barley, the coloring matter and the like contained in the low amylose rice grain barley are eluted and contained in the immersion water or in the hot water after the steaming. Therefore, according to an effective method for removing impurities, once discarded, newly necessary water in each step,
For example, in the immersion step, water or organic acid such as citric acid, tartaric acid, acetic acid or the like is added to 10 kg of rice barley soak water (pH 3 to 10).
A method of adding 20 liters of the solution of 4) and steaming the “solution immersed in low amylose rice grain barley” can be adopted.

When the method of spilling the eggplant with excess water is employed, the blackish browning tends to be slightly reduced, but there is a loss of water-soluble components.

[0025] The rice grains completely pregelatinized by cooking are
For example, it is spread as evenly as possible on a mesh belt conveyor, and then dried through a hot air dryer adjusted to a temperature of 70 to 100 ° C. to a moisture content of about 15% to about 8%. At this time, a method of finishing while moving in the endless belt conveyor type continuous steam dryer from heating and cooking to drying is convenient for achieving uniformity of the product. Dry moisture is stable for alpha starch below 15%, but is most preferably around 10%. If it is excessively dried by 6% or less, heat denaturation and dry denaturation of wheat components, especially proteins, are caused, and the water restoring property deteriorates. If the water content is 15% or more, the stability as alpha starch is also impaired, and there is a risk of beta formation, and the water activity Aw also exceeds 0.65, which is close to the mold reproduction limit of 0.75, which is not preferable for storage. Most preferably, it is around 10% for this reason.

The dried alpha rice grain barley is sieved through a sieving machine with a sieve opening of 4 mm so as not to have a double grain to obtain a product.

By the above operation, for example, a product of 9 lkg of pregelatinized rice grain having a moisture content of 9% is obtained from 100 kg of raw rice grain wheat having a moisture content of 12%, and the yield in this case is 94.3% in terms of solid content. . The degree of pregelatinization of the finished pregelatinized barley (by the diastase method) was as high as 99%. Usually, the degree of pregelatinization of pre-gelatinized rice is about 95%, and the higher value is considered to be due to high amylopectin and low amylose.

If hot water is poured into the thus obtained pregelatinized rice grain barley, the water is absorbed and swelled in 15 to 20 minutes and even in cold water in 50 to 60 minutes, and restored to a state where it can be eaten as it is. Comparing the water swelling properties of an excess amount of boiling water, the water absorption and swelling of normal rice waxy rice up to 68% and that of the pregelatinized rice grain barley up to 72% (see FIG. 2). .

[0029] Healthy barley rice can be eaten literally very easily because it is also possible to ingest abundant dietary fiber and calcium.

The pregelatinized rice barley obtained according to the present invention makes it possible to obtain dietary fiber which is likely to be deficient in glutinous alpha rice, and 20 to 30 so that calcium can be taken in a very natural form.
% Of pre-gelatinized barley can be made.

As a result of actual measurement, when comparing fluffy alpha rice and pregelatinized rice barley, the dietary fiber contained was only 0.6 g / 100 g in fluffy alpha rice, whereas 10.95 fluffy rice was used in pregelatinized rice grain. It is remarkably large at 8 g / 100 g. And, while the dietary fiber of alpha rice is almost water-soluble, in the case of pregelatinized rice grain, water solubility and insolubility are halved. In particular, it is said that water-soluble dietary fiber exhibiting various physiological effects contains three times as much as rice gluten and 40 times as much as hemicellulose. In recent years, arteriosclerosis is regarded as a trigger among various vascular diseases such as stroke, hypertension, angina pectoris and myocardial infarction, and the cholesterol level in blood pressure is a measure to measure the degree. It is said. It is said that the effect of lowering the cholesterol level is present in grains, but is particularly remarkable in barley. The target dietary fiber intake suggested by the Ministry of Health is about 20 to 25 g per adult per day, and recent nutritional surveys indicate that it is only about 70 to 80%. Now Uchichi Alpha Rice and this 3
Table 1 below shows a comparison of dietary fiber, calcium, and calorific value for one serving in which 0% pregelatinized barley is mixed.

[0032]

[Table 1]

That is, the mixture of wheat flour and alpha rice 30% pregelatinized rice grain has about 6 times as much dietary fiber, 1.5 times as much calcium, and 0.97 times as much calorie as dietary fiber and calcium. Thus, an ideal so-called healthy diet food with a low calorific value can be provided.

[0034]

EXAMPLES Example 1: Wheat-based barley having a pre-gelatinized rice grain milling yield of 50% (moisture content: 12.0%) was washed with clean water, then citric acid (0.015% pH
4.0) for 3 hours. Moisture content of wheat after immersion is 5
2.4%.

This is averaged as much as possible on an endless mesh belt conveyor to a thickness of about 13 to 15 mm, and steam is steamed continuously from the lower part of the mesh belt with steam at about 100 ° C. for about 30 minutes to obtain the water content. Was adjusted to 60-75% to completely pregelatinize the wheat starch. Then, as it is 7
Carry in a dryer that passes strong hot air of 0 to 90 ° C.
Drying was performed for 0 minutes. By this drying, dry pregelatinized rice grain wheat having a water content of 10% was obtained.

Finally, in order to dissolve the pregelatinized rice grains which are adhered to each other to form double grains, the grains were sieved through a grain sizing machine having a sieve opening of 4 mm so as to eliminate double grains.

Example 2: Uruchi alpha rice containing alpha rice grain wheat The pregelatinized rice grain wheat produced in the above Example 1 and the urchi alpha rice produced by a known method are combined with the rice flour alpha rice 70: alpha rice grain wheat. 30 and Uruchi Alpha Rice 8
0: Alpha rice grains were mixed at a mixing ratio of 20.

Then, the former is a 7: 3 mixture ratio of barley rice product (140 g of uruchi alpha rice and 60 g of alpha rice grain barley).
Pour 1.8 times boiling water (360 ml) into
After standing for a few minutes, the restored state was subjected to a sensory test.

In addition, when making glutinous alpha rice containing alpha rice grain barley, the whole process of washing, dipping, steaming, drying, and sizing the wheat, mixed in a predetermined ratio before entering the rice washing process. A simultaneous processing method can also be used.

Example 3: Fifth-meal rice with alpha rice grain wheat, 120.4 g of alpha rice, alpha rice grain
6g 5th ingredients with freeze-dried flavor (fried, shiitake, carrot,
Burdock, konjac, vegetable oil, sugar, seasoning, sorbitol, vitamin E) 28 g are mixed, and l. Seven times (340 ml) of hot water was added, and the mixture was allowed to stand for about 20 minutes. After the restoration, the rice was fully restored.

7 to 8 minutes after the addition of water, the composition was further deliciously eaten when it was placed in a microwave oven for 3 to 4 minutes.

Example 4: Rialpha red rice with wheat Quickly and well washed rice grain barley was soaked for about 2 hours to adsorb the red bean color, which was pregelatinized and dried in the same manner as described in Example 1. Thus, a colored alpha rice barley was obtained. Separately, glutinous glutinous rice with colored soybean juice was prepared, and colored alpha rice grain barley was mixed at 20 to 30%, and further, pregelatinized red beans were added at a ratio of 25 g to 175 g of this mixture and mixed. As a result, 200 g of alpha-red rice with wheat was obtained. About 1.1 to 1.2 times boiling water was added to the barley rice with wheat and left for about 20 minutes (or about 60 minutes in the case of water at about 15 ° C.). It was very easy to eat red rice with wheat.

Example 5: Wheat porridge 28 g of Uruchi alpha rice, 12 g of alpha rice grain, 40 in total
g in one meal, poured into 300 ml of boiling water, heated on medium heat for 5 minutes, capped and steamed for 5 minutes to complete 240 g of wheat porridge. This became a very light healthy diet.

Reference Example: Preservative Food for Emergency Each of the above Examples 1 to 5 is placed in a separate tin can, and is packaged using a so-called high gas barrier laminate film capable of completely blocking oxygen such as aluminum vapor deposition or silica vapor deposition. If you enclose a sealed oxygen absorber in a form that suits the content, you can store for at least 5 years, and if there is water anytime and anywhere, white rice with wheat, gomoku rice, red rice,
You can eat porridge. It is a very convenient emergency food.

[0045]

As described above, the pregelatinized rice barley produced by the method of the present invention is made of low-amylose so-called waxy barley as a raw material. Glutinous rice has a similar tendency to cold water reconstitution as compared to rice. It is a hard-to-restore wheat flour and black browning due to polyphenols contained in it inhibits commercialization. Thus, the effect of eliminating the problem of having been dried can be obtained.

[0046] Further, by adding 20-30% of pregelatinized rice grain wheat to alpha rice, which has a shortage of dietary fiber and calcium, it becomes possible to ingest these effectively, and to obtain a healthy diet. However, the effect is extremely large.

[Brief description of the drawings]

FIG. 1 is a diagram showing the relationship between the water content and time when low amylose rice grain barley is immersed in clean water.

FIG. 2 is a diagram showing a change in water absorption and swelling when boiling water is poured into alpha rice grain barley of the present invention, and also shows a change in water absorption and swelling of known alpha rice for comparison.

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[Procedure amendment]

[Submission date] May 13, 1998

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0008

[Correction method] Change

[Correction contents]

Namely prevention of constipation and obesity in dietary fiber which is indigestible components in food, arteriosclerosis and cholelithiasis, colon cancer, diabetes, there are various actions and effects to preventing geriatric diseases such as hemorrhoids, In particular, wheat is now being re-examined very much in the cereals. Especially in the intestine, this dietary fiber has a high affinity for sodium and has an effect of excreting excess sodium, which is useful for preventing hypertension. In addition, tocotrienol is said to have a cholesterol lowering action, that is, an excretion promoting action, due to its blood pressure normalizing action, which is a related substance of vitamin E (tocophenol). This is said to be the effect of barley fiber glucan.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0013

[Correction method] Change

[Correction contents]

The above configuration is employed in the present invention for the following reasons. In other words, the present inventors who manufacture and sell products for dried alpha rice, and are conducting research for this purpose, have found that alpha rice made from “sticky rice” as a raw material has better cold water resilience than “rice glutinous rice”. He has empirically found good things, and thought that such a difference stems from the difference in raw materials given that there is no significant difference in the production method. Characteristically, the difference is that "rice glutinous rice" contains 13 to 16% amylose, while "glutinous rice" does not contain amylose but only amylopectin. Therefore, it is difficult to restore the above-mentioned barley to a pre-dried state even if it is hydrolyzed and dried, and the problem that the texture is extremely poor even after a long time, the amylose content We thought that it could not be solved by using it as a raw material with a low content, and proceeded with various studies. Even when the same production method was used, it generally contained about 13 to 16% amylose and amylopectin 81 to 84%. Compared to barley material, the fact that the use of low-amylose barley material with a low amylose content is excellent in restoring to the freshly cooked state before drying, and the fact that the problem of black browning is relatively small, Thus, the present invention has been accomplished.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0014

[Correction method] Change

[Correction contents]

[0014] The content of amylose low amylose rice grain wheat above, followed by a amylograph pectin <br/> down 97% of the low amylose so-called waxy-line varieties barley shows a low value of 3% as a raw material preferable. Drying is preferably carried out as quickly as possible, but if the water content after treatment exceeds 15%, it is not preferable from the viewpoint of water activity, and it is suitable because it causes the problem of deterioration by mold and yeast during the storage period. However, even if the drying is performed so that the water content becomes less than 8%, the heat energy cost is increased and the product cannot be expected to be more excellent in properties. However, the numerical value indicating the range of the moisture content is not always critical.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction contents]

Further the present invention of claim 2 is, in the above invention, the cleaning water immersion after washing wheat low amylose rice grains wheat, was added citric acid, tartaric acid, an organic acid such as acetic acid pH
It is characterized in that it is adjusted to 3 to 4, and according to the present invention,
By adding an organic acid to the immersion water and adjusting the pH to the acidity in the above range, it is possible to preferably achieve prevention of deterioration of the rice grain during immersion and prevention of browning by polyphenol.

[Procedure amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0032

[Correction method] Change

[Correction contents]

[0032]

[Table 1]

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yukiyo Okubo 822-11 Tokaichibacho, Midori-ku, Yokohama-shi, Kanagawa Prefecture 201 Tanigawa Building 201

Claims (4)

[Claims] After washing low-amylose rice grain barley, it is immersed in clean water for 1 to 3 hours, and then steamed to alpha-gelatinize the wheat starch.
A method for producing pregelatinized rice grain barley, comprising drying to about 8% or less. 2. The method according to claim 1, wherein when the low amylose rice grain barley is immersed in clean water after washing, an organic acid such as citric acid, tartaric acid or acetic acid is added to the clean water to adjust the pH to 3-4. A method for producing pregelatinized rice grain barley. 3. 20% to 30% of pregelatinized rice grain barley produced by the method according to claim 1, and pregelatinized white rice 80
A barley rice containing high dietary fiber and high calcium, characterized in that it is mixed with 70% to 70%. 4. The barley rice according to claim 3, wherein a dry seasoning ingredient is added.