JPS647746B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a health food made of milled pearl barley and polished barley that has been subjected to a pressing process, and a method for producing the same.

Traditionally, pearl barley has been used as a Chinese herbal medicine, called yokuinin, and its benefits are widely known to the public. However, although it is widely used as food in the health food and natural food markets, gelatinization (alpha conversion) of pigeon barley starch is significantly more difficult than that of rice barley, and it cannot be mixed with white rice after soaking in water for a long time. Mix it up and cook it, or make it into porridge.
It was either boiled separately, in a pressure cooker, or used as tea, and only a small portion of it was used as a mixture with boiled rice. In addition, throughout the prewar, wartime, and postwar eras, barley was processed into rolled barley, which was used as a military food by the former Army and Navy, and by the entire nation as a mixture of rice and barley, and was highly effective in preventing beriberi and restoring energy. However, the demand for it has decreased dramatically in recent years, and its use is now limited to being used as a raw material for food industries such as miso and shochu. However, recently it has been reconfirmed that the dietary fiber ``Dietary Leaf Iver'' has wonderful effects on the physiological digestion of the human body, and experts in Europe, America, and even Japan have all confirmed that it has a great effect on the physiological digestion of the human body. Barley is said to contain 80 times more hemicellulose, a type of dietary fiber, than white rice, and it is no exaggeration to say that it is essential for health and longevity. , has suddenly been in the spotlight for the past three or four years.

The present invention is the creation of a health food and a method for producing the same, in which the nutritious pigeon wheat and barley, which is effective for physiological digestion in the human body, are crushed and mixed and subjected to heat-pressing processing, and the method for producing the same is made by removing the pericarp. The inner surface of the grain is white and powdery, making it brittle when raw, making it extremely difficult to process by pressing.
In addition, it is possible to remove the peculiar odor of pigeon wheat and barley, which is the reason why they are edible, and the strong stickiness of pigeon starch and the fluffy finish of barley when cooked make it very flavorful. It has features such as being able to fully exhibit a chewy texture.

Hereinafter, the configuration of the present invention will be explained using practical examples.

First, place the refined pearl barley in boiling water at 80-90℃ for 3 to 3 minutes.
The surface starch layer is gelatinized (alpha-ized) by soaking and stirring for 10 minutes, and the strong viscous substance (dextrin) on the surface created by gelatinization is immediately washed with cold water and drained to adjust the polishing. A health food is produced by blending refined wheat with water added to a water content of 17 to 20% and rolling it so that it rubs against each other, and heat-pressing the mixture of the refined pearl wheat and refined wheat.

Next, the effects of the present invention will be explained using practical examples.

The kernels from which the skin has been removed are often called ininin, and are also used as raw materials for herbal medicine.Dove wheat is oblong in shape, about 7 mm long, and has a single vertical groove on its side. The outer surface is pale yellowish white, the inner surface is white powdery, the taste is sticky, and its components are rich in protein, fat, and starch. The starch grains of pearl barley are twice as large as those of rice and buckwheat, and are sticky, but the gelatinization initiation temperature and maximum gelatinization temperature of pearl barley require higher temperatures than those of rice. When it is gelatinized, its viscosity is higher than that of glutinous rice. However, raw pigeon wheat at room temperature is less sticky and extremely brittle than other grains. Therefore, it was a technique that had not been thought of in the past, especially to apply pressure processing to form flakes like rolled oats. The present invention has made it possible to create a new health food by making it possible to compress pigeon wheat, which was previously considered to be extremely difficult. In consideration of storage, we first apply gelatinization processing.If gelatinization extends to the entire surface of barley, it tends to become viscous, making further processing difficult, so we only gelatinize the starch layer on the surface.
A viscous substance (dextrin) is formed even with just the starch layer on the surface, so wash it quickly with cold water.This is not to wash all the viscous substance on the surface, but to leave some of it behind, use cold water to press down on the viscous substance. When removed, a viscous substance forms a film on the surface of the pigeon wheat, and it is dehydrated in this state. The reason why the health food according to the present invention is a mixture of pearl barley and barley is that barley is mixed and rubbed so as to rub against each other, and the viscous and easily solidified state is suppressed and the health food is separated into individual barley. The process of gelatinizing and separating the grains into individual grains is difficult to do with just the barley, so barley that is processed in this way is usually the best option to improve the convenience of cooking when eating the grain in the form of flakes. This is because pearl barley and barley have components that complement each other and can be expected to have a synergistic effect, and can be integrated as a health food, reducing the viscosity of pearl barley. The effect is limited to barley and naked wheat, and other refined grains do not exhibit the above effect. After gelatinization, the mixture of pigeon wheat and barley that has been separated into individual grains is heated and pressed in a conventional manner, and then cooled and dried to produce a product. In addition, the mixing ratio of pigeon wheat and barley is 20
~30% is optimal, but is not limited thereto, and acceptable mixing ratios of 10 to 50% of pigeon wheat and 50 to 90% of barley are considered. Since the health food according to the present invention has continuous manufacturing equipment from measuring raw materials to commercialization and can be automated, mass production processing is possible.
The manufacturing cost can be reduced and the quality of the product can be stabilized. Explaining with a system diagram, the health food manufacturing apparatus according to the present invention has a refined wheat tank 1 and a refined wheat tank 2 arranged side by side, and weighs and weighs the wheat in the refined wheat tank 1 and the refined wheat tank 2, respectively. After connecting the boiling water agitation soaking machine 4, cold water washer 5, and draining machine 6 in series to the measuring instrument 3' on the side of the milled oat tank 2, the milled oats are connected to the crushing mixer 7. The machine 6 and the measuring device 3 of the refined barley tank 1 are respectively installed in series, a heater preheating tube 8 is provided at the outlet of the milling mixer 7, and a steam heating chamber 9 is provided at the lower stage of the heater preheating tube 8. 10, and the pressing roll 1
0 is connected to the cooling dryer 11, and this device can achieve automation and achieve efficient and rational production management. Incidentally, surface gelatinization of polished pearl barley was carried out by a wet heating method, but the present invention is not limited to this, and dry heating methods such as micronized heating can also be used. When the health food according to the present invention is cooked by itself, it has a texture similar to that of white rice and is very delicious to eat, and when mixed with white rice, it cooks up smoothly and has a chewy texture. It has the remarkable effects mentioned above, such as being able to cook rice.

[Brief explanation of drawings]

FIG. 1 is a system diagram of an apparatus according to an embodiment of the present invention.

Claims (1)

[Scope of Claims] 1. A health food product characterized by subjecting a mixture of refined barley and refined barley to simultaneous heating and pressing to promote gelatinization of starch and adjust the hardness after cooking with refined barley. 2. The starch layer on the surface is gelatinized by soaking in boiling water, the viscous material on the surface is immediately removed with cold water, and the dehydrated refined pearl barley is blended with refined barley, mixed and milled, and the milled mixture is heated. A method for producing a health food, which comprises pressing. 3 The refined wheat tank 1 and the refined wheat tank 2 are installed side by side, and the measuring devices 3 and 3' are connected to the polished wheat tank 1 and the polished wheat tank 2, respectively, and the measuring device on the side of the polished wheat tank 2 is connected. After connecting the boiling water stirring soaking machine 4, the cold water washer 5, and the drainer 6 in series to the container 3', the drainer 6 and the measuring device 3 of the refined barley tank 1 are connected to the rolling mixer 7, respectively, and the rolling A heater preheating tube 8 is provided at the discharge port of the demixer 7, and a steam heating chamber 9 is provided at the lower stage of the heater preheating tube 8, which is connected to a compression roll 10, and the compression roll 10 is connected to a cooling dryer 11. Health food manufacturing equipment made as possible.