JPS5937936B2 - How to make pearl barley rice crackers - Google Patents

Description

[Detailed Description of the Invention] The present invention uses seed koji mold to act on coix seed, which has high nutritional value among the five grain crops, to form malt, and saccharifies the bitterness, moth taste, bitterness, and astringency contained in coix. The enzymes produced by malting coix, along with substances such as lipids, carbohydrates, proteins, and calcium in coix, promote the health of the human body and have special effects. Coixenolide, which is contained in coix seed, has an excellent effect on cancer treatment. Together with the above-mentioned substances in coix seed, it stimulates the metabolism of the skin surface of the human body, prevents abnormal skin development, and is effective in treating cancer, hemorrhoids, tumor diseases, etc. The purpose of the rice cracker of the present invention is to promote the health of the human body by removing the sickbed of the human body from the outside of the human body. This is a method for producing pearl barley rice crackers, which involves kneading a mixture of wheat powder, molding, molding, drying, waking, re-drying, roasting, seasoning, deliquor removal, hot air drying, and packaging. If this process is detailed below, I(1-1)
After washing the refined pearl barley (Yokuinin) with water,
Lightly roast it in a roasting pot, then put it in a steamer and steam it.

(1-2) Transfer the steamed pearl barley to a hotbed with linen cloth spread over the garden and spread it out. After dropping the temperature to around 35 degrees Celsius, add the seed malt and mix well with a ladle. Stir to attach the koji mold to the pearl barley grains.

(1-3) After mixing in the seed koji, put about 31 pieces of pearl barley grains per container such as a koji lid in a medium-high height in the shape of a hill in the center, and stack each koji lid in a stack in the koji room. The temperature inside the koji chamber was kept at around 28 degrees Celsius, and after about 28 hours, when the temperature of the mixed pearl barley rose to around 38 degrees C, the center of the mixed pearl barley was made into a concave shape. Then, the area of the filling was expanded slightly, and after about 5 hours, when the quality of the filling reached around 40 degrees Celsius, the top surface of the container was covered with noodles, etc. After about 2 hours of maintaining the temperature, the surface of the mixed pearl barley becomes yellow-green, the whole of the stuffed material becomes soft and elastic, and when the pearl barley becomes malted, Remove the pearl barley from the koji room using a container and leave it outside for about 5 hours to allow the maturation of the pearl barley to mature.After confirming the completion of the pearl barley malt, dry the pearl barley malt. After being dried in a machine at a temperature of around 90 degrees Celsius, the adlay koji is ground into a powder by a grinder.

11 (2-1) The above adlay powder is mixed with 30% of the powdered rice or wheat flour powder in the same proportion, and the mixture is steamed in a pressure steamer and then heated in a cooling machine. After cooling the product to around 60 degrees Celsius, it is kneaded with a kneading machine, molded with rolling rolls, cut out of molds, and further heated to 70 degrees in a dryer. C
Using hot air at a temperature of 75 to 75 degrees Celsius, the moisture content is brought to 15%.

After the first drying, the pieces were moved indoors and left for about 24 hours.

(2-2) After completing the first drying, the above-mentioned product is taken out of the washing room and then put in a dryer and heated with hot air at 70 degrees Celsius to 75 degrees Celsius for about 5 to 6 hours. Then, a second drying is performed to reduce the moisture content to 10% or less.

(2-3) After completing the second drying, the above-mentioned product is roasted in an entrainment kiln at a ripening temperature of 200 degrees C to 260 degrees C for a required time of 5 to 7 minutes, and then roasted in a mixing machine. This is a method for producing coix barley rice crackers, in which the rice crackers are seasoned with seasonings, deliquified in a centrifuge, dried with hot air in a dryer, and then packaged in a packaging machine.

In the present invention, the raw material Coix barley is malted in advance to convert the bitterness, moly, bitterness, and astringency that are originally contained in Coix barley into carbohydrates, and new enzymes are produced to improve the nutritional value of this product. Coix barley has the property of increasing the sense of taste, and also increases the metabolism of the skin surface of the human body, making the skin beautiful. Therefore, by utilizing this unique property of coix barley, it is possible to improve the health of the human body. A feature of the present invention is to produce pearl barley rice crackers that have the effect of preserving the beauty of human skin for a long time.

The method of using the present invention is very simple, and the user can eat the product at any time, or when going out or traveling, the user can carry the product with him and eat the product at will. By eating the products of the present invention, people can maintain their physical health and keep their skin (human skin) beautiful for a long time.

Claims (1)

[Claims] 1 (1-1) Washed white pearl barley (Yokuinin) with water, lightly roasted in a roasting pot, and then further steamed in a steamer (1-2) Steamed pearl barley Transfer to a hotbed with linen cloth spread over the noodles, spread on the linen cloth, and reduce the temperature to 35 degrees Celsius.
After lowering back and forth, seed koji is added to the mixture and stirred with a ladle to mix the seed koji all over the adlay grains and allow the seed koji mold to adhere to the adlay grains. (1-3) Once the seed koji has been mixed, place the pearl barley grains in a container such as a koji lid (approximately 31 grains of pearl barley per container) in a mound shape in the center, and add the number of malt lids. After about 28 hours of stacking the grains in stacked boxes in the koji chamber and keeping the temperature in the koji chamber at around 28 degrees C, the temperature of the mixed adlays reached 38 degrees.
When the temperature rises to around 40 degrees Celsius, the center of the filling is depressed to slightly expand the area of the filling, and after about 5 hours, the temperature of the filling drops to around 40 degrees Celsius. When the container rises, the top of the container is covered with a weight or the like to keep it warm, and after about 2 hours, the surface of the container becomes yellow-green and the entire container becomes soft and elastic. When the pearl barley malt has turned into koji, take it out from the koji room along with the container and leave it outside for about 5 hours to ripen the pearl barley malt, then dry it in a dryer. After drying at a ripening temperature of around 90 degrees Celsius, it is ground into powder using a grinder. 2 (2-1) The above coix powder is mixed with powdered rice in a ratio of about 30% of the amount of coix powder, or wheat flour powder in the same ratio, and the mixture is steamed in a pressure steamer. The temperature of the product was cooled to around 60 degrees Celsius with a cooler, kneaded with a kneading machine, further molded with rolling rolls, then cut out, and heated with hot air at 70 degrees Celsius to 75 degrees Celsius with a dryer. The moisture content is reduced to 15
After the first drying process, the pieces are placed in a ``wakase room'' and left for about 24 hours. (2-2) The above product after the first drying is
The product is taken out from the "aging room" and then placed in a dryer with hot air at a temperature of 70 degrees Celsius to 75 degrees Celsius for about 5 to 6 hours to perform secondary drying to reduce the moisture content to 10%. (2-3) The above-mentioned product that has undergone the second drying is roasted to a ripeness of 200 degrees C to 260 degrees C in a continuous kiln, and then seasoned with sugar and other ingredients in a mixer. There is also a method for producing adlay rice crackers in which the liquid is removed using a centrifugal separator, then dried with hot air using a tertiary dryer, and then packaged using a packaging machine.