JPH0771456B2 - Whitened wheat with accelerated pregelatinization and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

[Field of Industrial Application] The present invention improves the water absorption rate and swelling rate of barley and barley, which are raw materials, by pre-alpha treatment, and can evenly mix them with milled rice without any discomfort. The present invention relates to a refined white wheat which is characterized by being edible, and a method for producing the same.

[0002]

2. Description of the Related Art When milled white rice is mixed with milled rice and cooked, if untreated milled wheat is used as it is, it will not swell sufficiently after cooking and the grain of rice will be cooked hard due to the difference in hardness from polished rice. Therefore, even when this was eaten, a favorable texture was not obtained due to the difference in hardness. Therefore, conventionally, a method of applying some processing to refined wheat has been sought.

Heretofore, as a processing method of polished wheat for enabling mixed cooked rice with polished rice, (1) steaming pressure pen processing (2) steaming processing to accelerate alpha conversion (3) puffing processing Methods such as processing are known.

The method (1) is a method in which refined white barley is steamed,
It is a softened barley that is pressed sufficiently and then pressed by a roll to apply pressure to the barley. Since the texture of the pressed wheat is destroyed by physical deformation, it absorbs water quickly when cooking rice, so that it swells sufficiently after cooking and its texture is similar to that of white rice.

The method (2) is to improve the workability of cooked rice by absorbing the moisture in the polished wheat, steaming it with steam, and then subjecting it to a drying process to adjust the specific gravity of the polished wheat to the polished rice.

In the method (3), after the polished wheat is brought into a high-temperature and high-pressure state and then returned to atmospheric pressure at once, the moisture contained in the wheat grains is instantly evaporated to destroy the tissue and expand the wheat grains. Although it is made porous, the swelling-treated white wheat has an improved water absorption rate, is sufficiently swelled when cooked, and has a texture similar to that of white rice.

[0007]

[Problems to be Solved by the Invention] Since the polished wheat in the methods (1) and (3) has a lower specific gravity than the polished rice, if mixed rice is mixed with the polished wheat and then washed with water. However, there was a problem that the milled wheat floated on the upper part, and it flowed out with the sharpening water when exchanging water. Furthermore, during cooking rice, the grain of wheat is floating above due to the difference in specific gravity, and after cooking rice, a layer of grains of wheat is formed at the top, and if rice is not stirred with a scoop, etc., it will have a uniform distribution. This is not something that needs to be done, but it takes some effort when eating at home, but when it is for business use or lunch, it has a drawback in use such as stirring is almost difficult due to the large amount of cooked rice. It was a thing.

The method (2) has a problem in terms of production and work efficiency because the color of polished wheat is discolored and its processing method is difficult. That is, the processing of the milled barley requires a steaming step, a cooling step, a crushing step, a drying step, etc., and the time required for gelatinization in the steaming step is at least 20 because steam is used for the heating method. It is necessary to do more than a minute, moreover, the alpha conversion of the outer peripheral part of the wheat grain has proceeded too much, and the surface of the wheat grain becomes a "sticky" nodule, so it is necessary to perform a loosening operation in the crushing process etc. And workability were extremely difficult. In addition, the refined white wheat produced by this method has a characteristic that pregelatinized starch is easily aged when dried, and the aged starch granules are browned. Therefore, the refined white wheat becomes a light yellow brown color after drying. This cannot be removed by grinding and removing the surface layer portion with a barley machine after that, and it has drawbacks such as lowering the commercial value and quality of the white barley.

Therefore, the conventional techniques have drawbacks such that the processing method is not simple, browning occurs, and the specific gravity of polished wheat differs from that of polished rice.

The present invention has been made in view of the above-mentioned conventional problems, and an object thereof is to create a step of adjusting the water content and flowing wheat grains in hot hot air for a short time. To simplify the processing process and increase manufacturing efficiency,
Improve the water absorption rate and swelling rate while maintaining the color of polished wheat,
And when the specific gravity is similar to that of polished rice and mixed and cooked with polished rice, wheat grains are scattered all over the rice and separation from the white rice does not occur. It is intended to provide a refined white wheat which has been promoted to be gelatinized, and a method for producing the same.

[Means for Solving the Problems]

In order to achieve the above object, the present invention provides
Barley, refined white barley made from naked barley as raw material, water is added to adjust the starch content contained in the interior of the white barley to a moisture content suitable for alpha conversion, and the white barley with this moisture content adjusted to high temperature Blow hot air to make the whole barley an alpha,
Further, hot air having a temperature lower than the temperature of the hot air was applied to the pregelatinized milled barley to maintain the pregelatinization and to evaporate the water content of the milled barley to accelerate the pregelatinization formed by a drying treatment. Composed of polished wheat.

[0012] Further, water is added to the refined white barley obtained by whitening the barley and the naked barley as a raw material so that the water content is 35% or more and 45% or more.
To the refined white wheat adjusted to the following, the water content was adjusted to 160 ° C.
At least 260 ° C. or less hot air is blown for 10 seconds or more and at least 3 minutes to make the whole barley into an alpha, and hot air at a temperature lower than the temperature of the hot air is added to the gelatinized barley. It is also possible to apply a drying treatment by evaporating the water content of the pearled wheat while keeping the water content of 30% or less and preserving the gelatinization.

Next, water was added to refined white barley obtained by whitening barley or naked barley as a raw material to adjust the water content suitable for the gelatinization of the starch contained in the white barley, and the water content was adjusted. High-temperature hot air is blown to the refined white barley to alpha-convert the whole white barley, and hot air at a temperature lower than the temperature of the hot air is applied to the pre-gelatinized white barley to maintain the alpha state. On the other hand, it comprises a method for producing refined barley which promotes pregelatinization by evaporating the water content of the refined barley and drying it.

[0014]

[Function] When the polished wheat is mixed with the polished rice and cooked, in order to cook it without separating the distribution of the wheat and the polished rice,
It is necessary to equalize the specific gravity of wheat and white rice. In the conventional processing method, in order to make the texture of wheat grains after cooking rice equal to that of white rice, refined white wheat was subjected to pressure pen and puffing treatment that deforms the texture of the wheat grains, but these are all Due to the processing accompanied by changes, there was a problem that the specific gravity was not equal to that of white rice even though the texture was improved.

Therefore, as a method for improving the texture of refined barley without shape change, that is, when the refined barley and refined rice are mixed and soaked in water before cooking, the refined barley is allowed to absorb a sufficient amount of water and at least the refined barley is absorbed. If 90% or more of the weight of water can be absorbed and cooked, the grain of wheat can be sufficiently expanded and its taste can be improved. However, in untreated milled barley obtained by only milling barley, the water absorption rate increases to a maximum of 60% of the weight of milled barley, although there are differences depending on the variety. It was impossible to soak the rice for a long time, and when the rice was cooked, the wheat grains were hard to cook due to insufficient swelling.

[0016] Therefore, various studies have revealed that it is possible to further absorb water in polished wheat by promoting pregelatinization of the polished wheat. This takes advantage of the fact that water molecules are more likely to enter the pregelatinized starch particles than the raw starch, which makes it possible to improve the water absorption rate of refined wheat. In addition, when adopting a method that makes the tissue porous like that, there will be problems such as the specific gravity not being the same as that of white rice, so to match the specific gravity of milled barley to white rice, make it alpha in a dense state. It is necessary.

However, if the pearled wheat is limited to water and then steamed and dried with steam to make the pearled wheat alpha, the water content does not change, and the pearling of the pearled wheat progresses, and the wheat grains become beta. (Aging) to cause nodule, and the workability such as the need for crushing the nodule of wheat grains,
Processability is extremely difficult, and if the subsequent refined barley is dried with normal hot air, it will be solidified in the state of beta (aging) and light yellowish brown, impairing the commercial value, The water absorption rate and swelling rate when cooking rice were low.

According to the present invention, the time required for the pregelatinization, which has been raised as a problem of the steam treatment of pearled wheat, and the deterioration of the work efficiency due to the mutual aggregation of the wheat grains due to the progress of the pregelatinization and the aging of the pregelatinized starch As a result of studying to solve the phenomenon of browning, it was created that the purpose could be achieved by high temperature hot air treatment.

In this high-temperature hot-air treatment method, refined white wheat is hydrolyzed in a certain amount or more and then fluidized for a short time with hot air of high temperature and low humidity to accelerate gelatinization of the refined white wheat, that is, starch of wheat grains. The grains are gelatinized by heating them with the water content and hot air. At this time, the wheat grains are sequentially gelatinized from the surface layer to the core and dried by evaporation of the moisture contained therein.

By evaporating and drying this water, the refined wheat is maintained in the pregelatinized state in a dense state, the specific gravity is almost equal to that of the white rice, and the wheat grain is in a state of having a reduced water content. Aging can be prevented, and no agglomeration of barley grains due to stickiness occurs at all, and there is no need for crushing work for that, so the work process can be simplified. In addition, compared to steam treatment, work efficiency is improved, such as alphaization and drying can be performed in a short time at the same time, and the browning phenomenon does not occur even if water is removed by normal hot air drying in order to improve the preservability of this white wheat. Since it does not occur, the appearance and quality of the refined wheat will be greatly increased.

[0021]

Example 1 In the present invention, barley and barley are used as raw materials, and after a selection process,
A barley machine is used to grind and remove the outer coat and the seed coat to expose the aleurone layer, and then the primary whitening of the white milled barley is subjected to limited water addition so that the water content is 40%. At that time, the refined white wheat in the water is fluidized until the water is completed (about 1 hour). This water may be immersed in water or sprinkled with water. Next, add 2
It is made to flow for 90 seconds in high temperature hot air of 00 ° C to promote the drying of the surface layer portion and promote the gelatinization inside the grain. The water content of milled barley that has been gelatinized in hot air is 30% or less, and the milled barley is maintained in alpha and does not age. This is put into a drier and dried by hot air at 80 ° C. for about 40 minutes so that the water content becomes 14% and the storability is improved. The gelatinized and dried milled barley is subjected to grinding and removal of the aleurone powder layer by a milling machine until the yield becomes 50% with respect to the weight of the raw barley to produce milled barley. The color of this barley was the same as that of untreated barley.

[0022]

Example 2 In the present invention, barley and barley are used as raw materials, and after a selection process,
After grinding and removing a part of the outer coat and seed coat with a barley machine, the wheat grain is cut along the black line, and after cutting, the seed coat and black line are ground and removed with the barley machine to expose the aleurone layer. Milled white grain wheat (60% yield based on the original weight)
4,000 cc of water is added to the water content (water content 13%) with a stirrer to a water content of 37.8%, and the mixture is stirred for 1 hour. Next, after making it flow in hot hot air of 200 ° C. for 60 seconds, it is dried in hot air for 30 minutes at 80 ° C. to have a water content of 14%. 50% of this with respect to the original barley weight with a mashing machine
White rice is refined until the yield is reached to produce grain-polished barley of rice.
The color of this grain-polished barley was also the same as that of untreated barley.

In the present invention, limited hydration is carried out so that the water content of refined barley made from barley or bare barley is 35 to 45%. The watering method may be either dipping or watering. Further, since the hydrated refined barley may cause a nodule phenomenon and make subsequent operations difficult, it is preferable to flow the refined pearl barley during hydration for a time (for example, about 1 hour) until the hydration is completed.

Next, milled barley is flowed in high temperature hot air at 160 to 260 ° C. for about 10 seconds to 3 minutes to promote dry fixation of the surface layer portion and promote alpha formation inside the wheat grain. In this case, When the water content is 35% or less, the starch grains of refined wheat do not become alpha in a dense state, the degree of alpha is low, and the water absorption rate during mixed rice cooking is low.

Regarding the hot air temperature, if it is 160 ° C. or less, it is difficult to form a dense alpha state, and 260 ° C.
If it exceeds, the grain of wheat will swell and the specific gravity will be reduced. Regarding the residence time, if the residence time is short, the gelatinization does not proceed to the core of the wheat grain, and if the residence time is too long, the surface of the wheat grain becomes charred or swelling due to the hot hot air.

Therefore, in order to gelatinize the refined wheat in a dense state, it is optimal to set the water content of the refined wheat, the hot air temperature, the residence time, etc. within the above-mentioned numerical ranges. Further, the hot air flowing step and the drying step can be combined into one step without being separated steps.

That is, by using a continuous hot-air flow controller,
High-temperature hot air may be sent from the section on the inlet side, and hot air for drying may be sent from the next section, which simplifies the apparatus and saves the process. Further, as is clear from the examples, the color of this refined barley was the same as that of the untreated refined barley. This has not changed even with rice grain-polished barley, so it can be a product with high commercial value.

Next, the refined wheat of Example 1 and Example 2 described above
The various analytical data of the grain-polished rice of No. 3 will be explained in comparison with the conventional examples of pressed grain, steamed or puffed or untreated grain-polished rice.

[Table 1] As is clear from the analysis results shown in Table 1, Example 1
The apparent specific gravity of the refined wheat and the grain-polished rice of Example 2 is the same as that of the refined rice.

[0029]

[Table 2] According to the analysis results shown in Table 2, the degree of gelatinization of the refined barley of Example 1 and the grain refined barley of Example 2 is considerably high.

[0030]

[Table 3]

According to the analysis results shown in Table 3 above, the grain distribution after cooking of rice is evenly distributed between the refined white barley of Example 1 and the grain refined white barley of Example 2. In this analysis method, after cooking rice, a part of each of the upper layer, the middle layer, and the lower layer was extracted and the number of barley grains was counted.

The water absorption was analyzed by immersing it in water at a water temperature of 20 ° C. and increasing the weight of wheat (subtracting the adhering water). As shown in FIG. The grain-polished rice grains of Example 2 were both 90% or more.

[0033]

[Table 4]

As is clear from the analysis results shown in Table 4 above, the swelling ratio after cooking the rice was the same as that of the polished wheat of Example 1 and Example 2.
The above-mentioned grain-polished rice of No. 2 is 1.7 times or more, and shows the same value as the milled rice and the steamed-rice grain-polished barley of the conventional example. The method for measuring the swelling ratio is an examination by comparing the lengths of granules before and after cooking rice.

[0035]

[Table 5]

As is clear from the analysis results shown in Table 5, the tastes of the refined barley of Example 1 and the grain-polished rice of Example 2 are considerably improved as compared with the commercially available grain-polished barley. , It seems that the discomfort with the white rice is quite weak. In this case, the texture is a general term for contents such as “tackiness, hardness, viscoelasticity, chewyness”.

[0037]

As described above, according to the refined white wheat according to claim 1 in which the pregelatinization has been promoted, the refined white barley obtained by whitening barley or naked barley as a raw material is added to the inside of the white refined barley by adding water. The starch content containing is adjusted to a water content suitable for alphaization, and hot air of high temperature is blown to the refined white wheat whose water content is adjusted to alpha-convert the whole white wheat, and further, the temperature of the hot air is higher than the temperature of the hot air. By applying hot air at a low temperature to the pregelatinized pearl barley to evaporate the water content of the pearl barley while maintaining the pregelatinization and perform a drying treatment, the barley pearl is minutely pregelatinized and has a specific gravity as well. In a state similar to white rice, the water absorption rate and swelling property are improved, and when mixed and cooked with polished rice, the wheat grains are evenly scattered in the white rice and the wheat grains are sufficiently soft, so You will have an excellent texture without any discomfort

Further, according to claim 2, water is added to the refined white barley obtained by whitening the barley or the naked barley as a raw material to adjust the water content to 35% or more and 45% or less, and the water content is adjusted. The refined white barley is sprayed with hot air of 160 ° C. or higher and 260 ° C. or lower for a time of 10 seconds or longer and 3 minutes or shorter to make the whole refined barley alpha, and further, hot air at a temperature lower than the temperature of the hot air, By applying the whitened barley to the pregelatinized barley to a water content of 30% or less and maintaining the pregelatinized state to evaporate the water content of the white barley to dry the barley, the white barley is finely gelatinized and has a specific gravity. In a state similar to white rice, the water absorption rate and swelling property are improved, and when mixed and cooked with polished rice, the wheat grains are scattered evenly in the white rice and do not cause separation from the white rice. Can be used inexpensively for business purposes such as cooking large amounts of rice and for lunch In addition, since the grain of wheat has an improved water absorption rate, it is sufficiently swollen and softened, so that it has an excellent texture with no discomfort with white rice.

Next, according to the method for producing refined white wheat with accelerated pregelatinization according to the third aspect, the starch contained in the refined white wheat by water is added to the refined white barley obtained by using barley or naked barley as a raw material. The quality is adjusted to a water content suitable for alphaization, and hot air of high temperature is blown to the refined white wheat whose water content has been adjusted to make the whole white wheat alpha, and a temperature lower than the temperature of the hot air. Hot air is applied to the pregelatinized milled barley to evaporate the water content of the milled barley while maintaining the pregelatinization, and the drying process is performed, which enables labor saving in the processing step and improves work efficiency. In addition, it is economically effective, and the refined white barley that has been commercialized has a white appearance similar to that of white rice, and the quality is remarkably improved, and the commercial value is high.

[Brief description of drawings]

FIG. 1 is a table showing the degree of water absorption of pearled wheat with accelerated pregelatinization and commercially available grain-polished white wheat according to an embodiment of the present invention.

Claims (3)

[Claims] 1. A whitening obtained by whitening barley or naked barley as a raw material.
To the wheat, water is added to the water to add starch to the starch
The moisture content is adjusted to suit the moisture content, and high-temperature hot air is blown to the refined white wheat with this moisture content adjusted.
The whole of the refined barley to alpha, and the hot air at a temperature lower than that of the hot air is added to the agar.
Applying to refined white wheat that has been converted to rufa while maintaining alpha
Alpha made by evaporating the water content of the milled barley and drying it
The refined white wheat that has promoted aging. 2. The barley and the barley were used as raw materials for pearling.
Water is added to refined barley to have a water content of 35% or more and 45% or less.
To 160 ° C. or higher and 260 ° C. or lower.
Blow the hot air below for 10 seconds to 3 minutes,
The whole of the milled barley is made into alpha, and hot air at a temperature lower than the temperature of the hot air is added to the
Apply it to rufa-polished white wheat with a water content of 30% or less.
Drying by evaporating the water content of the refined barley while maintaining the conversion to rufa
A refinement that promotes the alpha conversion of claim 1.
White wheat. 3. Whitening made from barley and naked barley as a raw material.
To the wheat, water is added to the water to add starch to the starch
The moisture content is adjusted to suit the moisture content, and high-temperature hot air is blown to the refined white wheat with this moisture content adjusted.
The whole of the refined barley to alpha, and the hot air at a temperature lower than that of the hot air is added to the agar.
Applying to refined white wheat that has been converted to rufa while maintaining alpha
Alpha made by evaporating the water content of the milled barley and drying it
A method for producing refined white wheat which has promoted oxidization.