JPS6348507B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to milled pearl barley or split white pearl barley (hereinafter referred to as "milled pearl barley") that has been subjected to a pressing process, and milled pearl barley or split white barley (hereinafter referred to as "white barley"). ”)
This invention relates to a method and apparatus for producing a health food.

Until now, pigeon barley has been widely available as an edible food in the health food and natural food markets, but gelatinization (alpha conversion) of pigeon barley starch is significantly more difficult than that of rice barley, and it cannot be soaked in water for long periods of time. You can either mix it with white rice and cook it later, make it into porridge, or boil it separately.
Alternatively, they either used a pressure cooker or used it as tea, and only a small portion of it was used as a mixture with boiled rice. In addition, barley (a raw material for refined wheat) was processed into rolled barley throughout the prewar, wartime, and postwar eras, and was used as a military food by the former Army and Navy, and as a mixture of rice and barley rice throughout the nation, and was used to prevent beriberi. It has been extremely effective in restoring energy, but recently the demand for it has decreased dramatically.
Its use is limited to being mainly distributed 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, the United States, 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. , here 3~
It has suddenly been in the spotlight for the past four years.

On March 2, 1980 (Patent Application No. 40932), the applicant developed a method of rolling and mixing the nutritious pigeon wheat and barley, which is effective for the physiological digestion of the human body, and heat-pressing the mixture. He created and applied for a method for manufacturing a health food, which involved soaking in boiling water, washing viscous substances on the surface with cold water, and pre-tempering the grains, and rolling the grains and barley. The manufacturing process of dissolving and mixing is
There are a number of shortcomings, such as complicated processes, concerns about pollution during treatment of washing water, and difficulty in the kneading and mixing function.
Considering the possibility that this could become a bottleneck in mass production processing, we repeated research and development and created a manufacturing method that divides the steaming process into two, eliminating the various shortcomings of the previous application in one fell swoop and automating it. This product has achieved this and has made it possible to mass-produce it, and the strong stickiness of the pearl barley starch and the fluffy finish when cooking the barley give it a chewy texture with a great flavor. This made it possible to create a health food that could be used as a health food.

Hereinafter, the configuration of the present invention will be explained using practical examples. First, refined pearl barley is mixed with 0 to 8% water and tempered, then sent to a steaming chamber where it is gelatinized (alpha-ized) to about 20 to 40% by injecting saturated steam and heated steam. A health food is produced by blending and mixing the refined pearl barley with refined wheat, and then injecting saturated steam and heated steam into the mixture of the refined pearl wheat and refined wheat, compressing it, and cooling and drying it. .

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

The husks of the pigeon barley from which the pericarp has been removed are often called ininin and are also used as raw materials for herbal medicine. The pigeon barley is oblong in shape, about 7 mm in length, and has a single vertical groove on the 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, oil cells, 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 husk grains at room temperature are less sticky and extremely brittle than other husk grains. Therefore, it has traditionally been impossible to press the grain into flakes like rolled barley. In the present invention, by making it possible to press pigeon barley, which was considered extremely difficult in the past, we have created a new health food that has no problems when mixed with boiled rice. In consideration of the fact that the grains will be crushed if subjected to
In other words, Hatomugi is produced domestically, while imported products have a moisture content of 1%.
~ 6%, and 0 to 8% of water is added due to the difference in hardness and softness, and after tempering in a tank (the optimum tempering time is 8 hours or more, no water is added). There's no need to do that)
Saturated steam and heated steam are injected into the steaming chamber, adjusting the amount depending on the origin and quality of the pigeon barley, and the operation is continued for 20 to 40 minutes, heating and absorbing moisture to determine the degree of alphaning of the starch of the pigeon barley. This process is carried out to improve the shortcomings of pigeon wheat by converting it into alpha before the milled wheat, and to make it suitable for rolling. The refined grain is tempered. The health food according to the present invention is prepared by blending pre-tempered refined pearl wheat and refined wheat and separating it into individual grains by suppressing the tendency to form agglomerates due to their viscosity. The reason why it is a mixture of refined wheat is that the process of gelatinizing it, separating it into individual grains, and processing it into flakes would be difficult to do using only pearl barley. Barley processed in this way is optimal for increasing the convenience of cooking when it is eaten in the form of flakes. This is because a synergistic effect can be expected, and it can be integrated as a health food that you will never run out of.In addition to barley, barley, brown rice, half-cooked rice, etc. can be used to reduce the viscosity of pearl barley. The crustaceans are considered. After gelatinization, saturated steam and heated steam are further injected into the mixture of separately separated pigeon wheat and barley to compress it, and the mixture is cooled and dried to produce a product. Therefore, it is possible to rationalize and improve the efficiency of the process, and to automate the production process, thereby eliminating bottlenecks during new product development. The health food according to the present invention has continuous manufacturing equipment from measuring raw materials to commercialization and can be automated, so it can be mass-produced, the manufacturing cost can be reduced, and the quality of the product can be stabilized. be. Explaining with a system diagram, the health food manufacturing apparatus according to the present invention includes a white wheat tank 1
and a milled wheat tank 3 connected to a water adding machine 2 are installed in parallel, and a saturated steam pipe 5 is connected to the milled wheat tank 3.
and heating steam piping 6' with a steam heater 6 interposed therebetween.
(In the system diagram, the area surrounded by a dotted line indicates the pretreatment tempering device for refined pearl barley. Also, the saturated steam is 120 to 130 at 5 to 6 atmospheres.
℃, the heated steam becomes 160℃ or higher) Measuring devices 4 and 4' are connected to the pretreatment conditioner 7 and the white wheat tank 1, respectively, and the measuring device 4 of the white wheat tank 1 and the white wheat are connected to each other. and the measuring device 4' of the wheat tank 3 are connected to the mixer 8, and from the outlet of the mixer 8,
Introduced into the heater preheating cylinder 9, the heater preheating cylinder 9
A steam heating chamber 10 is provided in the lower stage of the pressing roll 11.
The press roll 11 is connected to the cooling dryer 12, and this apparatus can achieve automation and perform efficient and rational production management. Although gelatinization of refined pearl barley was carried out using a wet heating method, it is not limited to this method, and dry heating methods such as microwave heating can also be used, and the remarkable effects described above can be achieved. It is something that plays.

[Brief explanation of drawings]

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

Claims (1)

[Claims] 1. Refined pearl barley or split white pearl barley that is mixed with 0 to 8% water, tempered, and then gelatinized to approximately 20 to 40% by injecting steam. A method for producing a health food, which comprises blending and mixing barley or split white barley, and further compressing the mixture by injecting steam. 2 A heated steam piping in which a refined wheat tank 1 and a refined wheat tank 3 connected to a water adding machine 2 are arranged side by side, and a saturated steam pipe 5 and a steam heater 6 are interposed in the refined wheat tank 3. A pre-treatment tempering device 7 is connected to the white wheat tank 1, and a measuring device 4, 4' is connected to the pre-treatment conditioning device 7 and the white wheat tank 1, respectively. and the measuring device 4' of the milled wheat tank 3 are connected to the mixer 8, and the water is introduced into the heater preheating cylinder 9 from the outlet of the mixer 8, and a steam heating chamber is provided at the lower stage of the heater preheating cylinder 9. 10 is provided and connected to a pressing roll 11, and the pressing roll 11 is connected to a cooling dryer 12.