JPS6140381B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing refined barley containing pigeon barley, the main purpose of which is to mix it with rice and barley.

Conventional technology Traditionally, refined barley made from barley and naked barley has been processed into rolled barley and used as a mixture of rice and rice.However, with recent improvements in dietary habits, the unique flavor of barley has become more popular. In recent years, the consumption and distribution of refined barley has been declining rapidly.

Problems to be solved by the invention In recent years, various circulatory organs,
Gastrointestinal diseases are gradually increasing, and malignant neoplasms, cerebrovascular diseases, and heart diseases are increasing. However, dietary fiber (dietary leaf iver) has been shown to be effective in regulating overeating, affecting the human body's physiological digestion and absorption, and is toxic. It has been confirmed that it can be expected to have wonderful effects such as excreting substances and carcinogens from the body and promoting the secretion of digestive enzymes. Dietary fiber is contained in grains, vegetables, fruits, seaweed, mushrooms, etc., but it is important for health to have a stable supply of dietary fiber from staple foods. It contains 80 times more fiber hemicellulose and 20 times more gum, making it an essential food that must be ingested in order to live a long life, but refined barley itself is difficult to eat due to its unique odor and texture. However, this problem could not be solved by mixing rice with barley and rice.

In order to solve the above-mentioned disadvantages of refined barley, the present invention has developed a mixture of pigeon barley, which has nutritional and tonic effects and is widely used as a raw material for crude drugs, without the use of specific chemicals or property modification. We repeatedly conducted various studies based on the idea that it is the most suitable. Although pigeon barley has been widely used as food in the natural food market, the gelatinization (alpha conversion) of pigeon barley starch is lower than that of rice barley. Because it is extremely difficult to prepare pigeon barley, it is only used by cooking methods such as soaking it in water for a long time and then mixing it with white rice, making porridge, or boiling it in a pressure cooker. It is difficult to say that the characteristics possessed by the plant were fully utilized. This is because the starch grains of pigeon barley are twice as large as those of rice and buckwheat, and although it is sticky, the gelatinization start temperature and maximum gelatinization temperature of pigeon barley are higher than that of rice. is required, and when it is gelatinized, its viscosity is even higher than that of glutinous rice. However, raw pigeon barley at room temperature is less sticky and extremely brittle compared to other grains, and if raw pigeon barley is processed, it will shatter, and it is different from polished barley. It was impossible to obtain the same form and taste as the refined barley by mixing them. Therefore, the present invention uses various ingenuity to mix pigeon barley and refined barley, which are beneficial to the human body, and the synergistic effect of each allows the refined barley, which is wrapped in the strong adhesiveness of pigeon barley starch, to become fluffy when cooked. To provide a method for producing refined barley containing pigeon barley, which has high palatability and can be cooked completely and fully exhibits a chewy texture with very good flavor.

Means for Solving the Problems In order to achieve this object, the present invention has the following configuration. That is, 1. After removing foreign substances from the threshed pigeon wheat, it is broken into pieces of about 1/2 to 1/4 size using a splitting machine, and oversized grains are repeatedly sent to the splitting machine.

2. The grains broken into the predetermined size are sent to the next grain sorter to separate the split grains from the scrap grains.

3 The separated split pigeon barley is passed through a wind sorter to remove foreign matter and sent to the milling machine.

4 Grind the surface with a grinder, remove the pericarp, seed coat, and aleurone layer, and adjust the shape.

5. Remove sugar adhering to the surface and polish it using a polisher.

6 Next, the grains are separated into small and fine grains using a sieve sorter, a large amount of water is added only to the small grains, and the grains are gradually stirred by the first screw conveyor while being transferred to the second screw conveyor for continuous mixing. Then, the fine grains of pigeon wheat are dropped into the inlet of the second mixing screw conveyor and mixed and stirred.The water adhering to the surface of the small grains is absorbed by the fine grains of pigeon wheat, and the total water content is 17 to 19%. Make it.

7. The split pigeon barley that has been mixed and stirred with water is sent to a rotating drum for tempering in order to sufficiently absorb water to the core and homogenize it, and tempered for about 1 to 2 hours. In this case, to prevent agglomeration, heated air is sent to eliminate stickiness and agglomeration on the surface.

8. When the core is homogeneous, weigh each of the refined pigeon barley and refined barley using an automatic weighing device, with the former at a ratio of 10 to 30% and the latter at a ratio of 70 to 90%.

9 Next, stir and mix the above ingredients using a mixer.

10 Send the above to a heating and tempering machine, heat and temper,
Steam injection promotes gelatinization of starch. The degree of gelatinization of pigeon wheat and barley will naturally be different values, but the ultimate goal is for each starch to be completely gelatinized in the rice-barley mixture.

11 The shape of the product is divided into two types: flattened and granular; flattened products are allowed to pass through the compression roll, while granular products are not allowed to pass through the compression roll.

12 Dry and refine the moisture content to 12-14% using a drying cooler, cool the product to room temperature, and transport it to the product tank.

13 Remove the product from the tank and use a color sorter to remove black particles, burnt particles, and other unusual colors.

14 Weigh and package using an automatic weighing and packaging machine, and then pass through a metal detector and a weight detector to commercialize the product.

Effect When producing refined barley containing pigeon barley according to the present invention,
The first thing to keep in mind is how to make it possible to process pigeon wheat and refined barley, which have different properties. It is no exaggeration to say that gelatinization (alpha conversion) of starch in pigeon barley is particularly difficult under normal atmospheric pressure of 1 atmosphere, and it is impossible to do so without using a pressure cooker, and the characteristics of pigeon barley starch make this possible. Unless it is sufficiently gelatinized, its viscosity and umami cannot be exhibited, so the success or failure of mixing with refined barley lies in this point.In the present invention, the preliminary (primary) tempering of pigeon barley, and the combination of pigeon barley and polished barley. This could be adjusted by secondary heat refining in the mixing stage. Moreover, agglomeration can be avoided by mixing pigeon wheat, which tends to solidify due to viscosity and is difficult to separate into individual grains, with polished barley during secondary tempering. In addition, in the present invention, in the preliminary tempering of pigeon barley, split white pigeon barley that has gone through the processes of cracking, grain selection, milling, and polishing is divided into two according to grain size,
By creating a method to prevent excessive addition of water to small particles by adding a large amount of water to small particles to make them sticky, and then mixing and stirring fine particles without adding water, we were able to streamline the manufacturing process. This makes it possible to improve efficiency and to facilitate the handling of pigeon wheat. Furthermore, by preventing agglomeration and performing tempering within the refining rotating drum, it is possible to achieve water absorption and penetration into the core and drying of the surface.

Effects of the Invention The refined barley containing pigeon barley according to the present invention can improve the texture of the refined barley when mixed with rice. In other words, by mixing pigeon barley and refined barley, the odor of barley,
It can eliminate both the peculiar odor of pigeon barley, so you can enjoy it without any discomfort, and it can also contribute to improving the taste of rice, and the synergistic effect of the characteristics of pigeon barley and refined barley makes it soft and fluffy. It is possible to cook delicious rice and barley rice. Moreover, when the rice, barley, and pigeon barley are cooked, they are completely gelatinized at the same time, promising the birth of a health food that contributes to an outstanding improvement in digestibility. With the method of the present invention, pigeon barley that has been deformed into a lumpy or mushy shape can be made to retain its white color and form the same shape as refined barley, so it can be cooked and eaten. It can be adapted to the tastes of any person without any resistance, and is expected to make a great contribution to the consumption and distribution of refined wheat. Also,
The refined barley containing pigeon barley according to the present invention can be commercialized into two types of shapes depending on the user's preferences and uses. In other words, one is a mixture of cracked white pigeon barley and split barley that is made into a flattened form using a pressing roll after a tempering and heating process, and the other is a granular form that is made to have the same specific gravity as rice without being passed through a pressing roll. When cooking a small amount of rice such as in a general household, a flattened type of rice with a good texture is used.On the other hand, when cooking a large amount of rice in schools, self-defense operations, hospitals, etc., a flattened type of rice has a low specific gravity when cooked. Due to the difference in water content, it is unevenly distributed in the upper layer and difficult to stir. Therefore, for convenience when cooking, we used granular materials so that they could be evenly distributed when mixed cooking after cooking. It is possible to take into account the above-mentioned effects, and the above-mentioned effects can be achieved.

Claims (1)

[Claims] 1 Small particles of 6.5 to 9 mesh and 9 to 10
The mesh is sorted into fine granules, firstly water is added to the small granules and stirred and mixed, then the fine granules are added thereto and stirred and mixed, and this mixture is then stored in a refining rotating drum and heated while blowing hot air. The tempered white pigeon barley is mixed and stirred with the cracked refined barley in an appropriate ratio, and then this mixture is injected with steam and heated and tempered to promote gelatinization and form into a compressed or granular shape. A method for producing refined barley containing pigeon barley.