JPS6354340B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention uses pearl barley as the main ingredient, and maintains the nutritional balance of pearl barley protein, fat, vitamins, and minerals, while giving the unique odor and harsh taste of pearl barley. The present invention relates to a method for producing delicious pearl barley confectionery having soft physical properties.

[Conventional technology and problems]

Threshed pearl barley is called ``yokusojin,'' and is widely used in Chinese medicine as an anti-inflammatory, diuretic, and wart-removing medicine. Traditionally, most of the demand for dovetail has depended on imports, but in recent years domestic production has begun as a special crop subject to the reorganization of rice field utilization, but its use solely in the field of Chinese herbal medicine is narrow and does not lead to increased consumption. . On the other hand, for food use, hatomugi tea is commonly used, and
Miso (Japanese Patent Publication No. 55-21757), Natto (Japanese Patent Publication No. 1983-21757)
54868), but these do not fully expect the high nutritional value and medicinal effects of pearl barley. Therefore, various fields are investigating the use of pearl barley as a food ingredient with high nutritional value and medicinal properties. In order to use pearl barley as a food ingredient, the outer bracts are generally removed to produce pearl barley grains, but pigeon barley grains are significantly harder than other grains and have a unique odor and harsh taste. There is. Therefore, if you want to eat it as a food, for example, rice with added pearl barley, the pearl barley must be soaked in water overnight and then cooked or treated in a pressure cooker to become soft. Furthermore, when adding it to confectionery and bakery products, it is necessary to take measures such as crushing the refined grains in advance or subjecting them to a puffing treatment (Japanese Patent Application Laid-open No. 1973-1907). Furthermore, even with the gelatinization treatment of pearl barley described in JP-A No. 57-99165, it is necessary to perform secondary processing after rehydration, so there are limits to the application of products that take advantage of their granular form to food.

[Means to solve the problem]

The present inventors focused on the nutritional and medicinal properties of pearl barley, and provided a product that is easy to eat as a food and can be deliciously eaten as a health and beauty food without impairing its nutritional value or medicinal efficacy in its granular form. As a result of intensive research aimed at this purpose, the present invention was achieved. That is, the present invention relates to a method for producing pearl barley confectionery, which comprises threshing pearl barley, swelling it, immersing it in a sugar solution with a sugar concentration of 15% to 90%, and draining the sugar solution.

The pearl barley confectionery produced according to the present invention does not apply any particular chemical treatment to the pearl barley raw material,
Additionally, since there are no additional conditions such as fermentation or enzyme treatment, the proteins, fats, vitamins, minerals, etc. that are inherent in pearl barley are largely maintained during the processing process, and it can be eaten as is as a highly nutritious food. I don't feel any harsh taste. Furthermore, since the processing conditions are mild, it can be expected to maintain so-called medicinal efficacy.

A more detailed explanation will be given below.

In the processing step of the present invention, pearl barley grains obtained with or without polishing are first soaked in water, or are expanded in a gas phase or a liquid phase without soaking. Next, the swollen pearl barley grains are soaked in a sugar solution with a sugar concentration of 15% to 90% for 10 hours or more. Finally, by cutting the sugar-soaked pearl barley grains into a product as is, or by drying them to produce a product, an excellent pearl barley confectionery that is soft and has no off-taste in its grain shape, which has never been seen before, can be obtained. be able to. Drying methods at this time include ventilation drying, microwave drying, vacuum drying, and other conventional drying methods.

As the pearl barley used in the present invention, what is usually called "pearl barley" can be used, and the production area, variety, etc. are not limited.

As mentioned above, in the first step of the present invention, pearl barley grains are soaked in water or expanded in a gas phase or a liquid phase without being soaked in water. It refers to gases that are usually nonflammable gases, such as water vapor, that are gases at room temperature.The liquid phase is an aqueous solution that is mainly water, and is a gas that is liquid at room temperature, such as water, sugar solution, and salt water. A food-grade solution. The expansion conditions require heating at 100°C to 300°C and pressurization at normal pressure to 7 atmospheres. In particular, in the gas phase, the temperature in the grain puffing machine is 120℃~300℃.
℃ and 3.5 atm or above, but depending on the shape of the particles and the degree of immersion in the sugar solution, it is preferable to adjust the temperature accordingly.
A combination of 150°C to 250°C and 5 to 7 atmospheres is suitable. In addition, swelling in the liquid phase occurs at temperatures of 100°C to 150°C.
℃, normal pressure to 5 atm, heating time 10 minutes to 120 minutes, but preferably at a temperature of 100℃ to 120℃.
℃, normal pressure to 2 atmospheres, and heating time of 30 minutes to 60 minutes are suitable. As a result of the above, the pearl barley will expand in volume to 2 to 8 times the original refined raw material. Expanding conditions at higher temperatures than necessary
If high pressure is applied, the pearl barley grains will expand excessively, the structure of the pearl barley will collapse, and the sugar solution will penetrate unevenly in the next process, making it impossible to maintain stickiness and grain shape. Also,
At temperatures below 100°C and normal pressure, the pearl barley does not swell sufficiently and the sugar solution enters unevenly, resulting in a texture with a mixture of hardness and lower evaluation as a confectionery.

As the second step, 10 to 20 parts by weight of the firm and swollen pigtail grains obtained in the first step are immersed in 100 parts by weight of a sugar solution with a sugar concentration of 15% to 90%. For at least 10 hours, preferably for 1 day (24 hours
Measure the absorption of the sugar solution for ~4 days. Through this operation, the puffed barley gradually absorbs the sugar solution, and as sugar enters between the puffed tissues of the barley, the initial swelling shrinks to 1/2 to 1/3 of the barley, and the swelling results from the reorganization of the barley. , sugars are fixed and form bridges. As a result, a pearl barley confectionery containing a sufficient amount of sugar solution and having a moderately soft texture is obtained as a product.

The saccharide that can be used in the present invention may be any food-grade saccharide, but examples include glucose, fructose, sucrose, maltose, starch syrup, sugar alcohols such as sorbitol/maltitol, and polysaccharides such as fructooligosaccharide. It is also possible to combine sugars as appropriate.

The practical range of the sugar concentration used is 15% to 90%, but if the sugar concentration is less than 15%, swelling will occur during the reorganization of the barley, but because there is less sugar, the bridging effect will be weak and a soft texture will be obtained. I can't. When the sugar concentration is high, a satisfactory product can be obtained by repeating this second step and the third drying step described below two or three times, but when the sugar concentration is 90% or more, Because the concentration is too high, sugar absorption is large at the surface and does not penetrate to the center, making sugar absorption uneven, resulting in a hard surface and extremely poor texture. Furthermore, because a large amount of sugar is attached, it may be too sweet, which is not desirable for a product in an era where sweet tastes are no longer desired.

Regarding puffing in a sugar solution, if the bean sprouts are immersed for less than 10 hours, less sugar will enter between the puffed bean tissues, so the desired texture will not be obtained.

The Hatomugi confectionery that has completed the second step is delicious and has a sufficiently soft feel, but depending on your preference, it may be necessary to dry the surface of the confectionery a little, and this is the third step. In this case, in addition to improving texture and simplifying handling, it can also be expected to prevent spoilage caused by microorganisms. The drying method is ventilation drying,
Any ordinary drying method such as microwave drying, vacuum drying, etc. can be used, but if ventilation drying is used as an example, the drying temperature should be 35°C or higher, but in practice it is 50°C to 80°C. is appropriate. That is, if the temperature is high, the sugars will brown and the appearance will not be good, and since the surface will dry first, it will likely become non-uniform.

Hatomugi confectionery produced through the above process has a long-lasting soft texture, is easy to eat, and has a long shelf life because sugar enters between the tissues to form a bridge. Furthermore, since the Hatomagi confectionery made by these processes has a structure that does not become hard even if it is overdried, it can be used as an additive to bakery products such as breads, cakes, and baked confectionery such as biscuits and kutsky. It can also be used as a material.

〔Example〕

Examples will be given below for explanation.

Example 1 1 kg of threshed barley grains was soaked in water overnight, drained, boiled for 30 minutes in sugar solution 4 with a sucrose concentration of 10% to puff up the barley, and then sucrose was added to make the sucrose concentration 60%. After that, it was immersed for 2 days in a heat-insulating warehouse adjusted to 40°C. After soaking, drain the sugar solution,
I obtained 1.5 kg of product, but when I ate this hatomugi sweets, it did not have the characteristic odor and harsh taste of hatomugi.
The texture was soft and delicious.

Example 2 After immersing 1 kg of threshed grains in water 5 and leaving it overnight, the grains were treated in a pressure cooker at 120°C and 2 atm for 60 minutes to swell the grains, and then the sucrose concentration was 60
After adding sucrose to the temperature of 100%, the samples were immersed for 2 days in a heat-insulating chamber adjusted to 40°C. After the soaking was completed, the sugar solution was drained to obtain a product weighing 1.7 kg. When I ate this pearl barley confectionery, it had a soft and delicious texture as in Example 1.

Example 3 1 kg of threshed barley grains was expanded using a grain puffing machine at 6 atmospheres and 180°C to obtain 920 g of puffed barley. Next, the puffed barley was immersed for 2 days in a brown sugar/granulated sugar mixed sugar solution 5 with a sugar concentration of 60%, consisting of 40% brown sugar and 20% granulated sugar, in a heat-insulated warehouse adjusted to 45°C. After soaking, the sugar solution was drained and a product weighing 1.6 kg was obtained.When I ate this hatomugi sweets,
It did not have the odor or harsh taste characteristic of hatomugi, and had a texture similar to wet amanatto, which was delicious.

Example 4 1 kg of refined pearl barley was heated to 6 atmospheres using a grain puffer.
It was expanded at 160°C, and 900g of tomugi was obtained. Next, to prevent this swelling, the barley was immersed in a granulated sugar solution 5 with a sugar concentration of 50% for 2 days in a heat-retaining warehouse adjusted to 60°C. After soaking, the sugar solution was drained and dried overnight in a ventilation dryer at 60°C to obtain 1.35 kg of product. When I ate this hatomugi confectionery, I found it to be extremely delicious, with no odor or harsh taste typical of hatomugi, and a texture similar to that of sweetened soybeans.

Example 5 1 kg of pearl barley that was expanded in the same manner as in Example 4 was
It was immersed in granulated sugar solution 5 with a sugar concentration of 50% for 10 hours in a heat-insulated warehouse adjusted to 60°C. After soaking,
The sugar solution was drained, and the sample was immersed again in granulated sugar/glucose mixed sugar solution 5 with a sugar concentration of 80%, consisting of 40% granulated sugar and 40% glucose, for 10 hours. After soaking, drain the sugar solution and dry in a ventilation dryer at 50℃ overnight.
Obtained 1.35Kg. This pearl barley confectionery had no odor or harsh taste characteristic of pearl barley, was delicious, and had a texture similar to sweet natto.

Example 6 1 kg of refined pearl barley was expanded at 5 atm and 210° C. using an air flow puffing device using overpressure steam to obtain 900 g of puffed pearl barley. Next, to prevent this swelling, the barley was immersed in a fructooligosaccharide sugar solution 5 with a sugar concentration of 50% for 2 days in a heat-insulating warehouse adjusted to 50°C. After dipping, the sugar solution was drained and the product was dried under reduced pressure at 30°C and 10 mmHg for 2 hours to obtain a product weighing 1.90 kg.
When I ate this hatomugi confectionery, I found that it was soft and delicious, with a texture similar to amanatto with just the right amount of sweetness, without the odor or harsh taste characteristic of hatomugi.

Example 7 1 kg of refined pearl barley was heated to 5 atm using a grain puffer.
It was expanded at 150°C, and 910g of tomugi was obtained. Next, this puffing is carried out in a heat-retaining warehouse controlled at 60℃, and mixed with 20% fructose, 10% starch syrup, and 2 sugar esters.
% and 1% kelp extract for 2 days in seasoning mixed sugar solution 5 with a sugar concentration of 30%. After soaking, the sugar solution was drained and dried overnight in a ventilation dryer at 50°C to obtain 1.3 kg of product. When I ate this pearl barley confectionery, the taste of the pearl barley, the taste of the kelp, and the sweetness were in harmony, and the texture was soft and extremely delicious.

Example 8 In the usual kutsky manufacturing process consisting of flour, oil, whole eggs, sucrose, leavening agent, etc., after kneading the dough, 100 g of the pearl barley confectionery obtained in Example 4 was added to 1 kg of dough and baked. Confectionery additive kutsky was created. When I ate this kutsky, I found it to be delicious and distinctive, with the fragrant aroma of pearl barley.

〔Effect of the invention〕

The use of pearl barley by conventional technology is mainly in the field of Chinese medicine, and development for food use is extremely difficult because its refined grains are extremely hard compared to other grains and have a unique odor and harsh taste. I was late.

The present invention focuses on the high nutritional value and medicinal properties of pigeon peas, and has established a method for producing pigeon pea confectionery that allows all the ingredients of pigeon peas to be deliciously eaten without the characteristic odor or harsh taste under mild processing conditions. This is what I did. This confectionery can not only be eaten as is, but also has a wide range of applications as an additive to bakery products.

Therefore, the present invention not only expands the field of use of pearl barley grains in foods and increases its added value, but also
This greatly contributes to expanding demand for specific crops targeted for reorganization of rice field utilization, and its industrial effects are significant.

Claims (1)

[Claims] 1. After threshing and swelling the pearl barley, the sugar concentration
A method for producing hatomugi confectionery, which is immersed in a 15% to 90% sugar solution for 10 hours to 4 days and then drained of the sugar solution.