JP2019024466A - Processed barley for cooking, composition thereof, and dough for burning cooking - Google Patents
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Abstract
Description
この発明は、調理用加工大麦及びこれを用いた焼き菓子と調理用加工大麦組成物、並びにお好み焼き用生地又はたこ焼き用生地等の焼成調理用生地に関するものである。 The present invention relates to cooked processed barley, baked confectionery and cooked processed barley composition using the same, and dough for baking cooking such as okonomiyaki dough or takoyaki dough.
一般に、様々な食品やその素材に含まれている食物繊維は、消化器系の疾患や生活習慣病などの予防または改善に好ましい成分であることが知られており、食物繊維を類別すると、穀類や野菜類に多く含まれる不溶性食物繊維と、海藻、イモ類、果物に多く含まれる水溶性食物繊維に分類されることが周知である。 In general, dietary fiber contained in various foods and their ingredients is known to be a preferred ingredient for the prevention or improvement of digestive system diseases and lifestyle-related diseases. It is well known that it is classified into insoluble dietary fiber that is abundant in vegetables and vegetables, and water-soluble dietary fiber that is abundant in seaweeds, potatoes, and fruits.
また、米や大麦などのイネ科植物、またはその他の穀類植物に含まれている不溶性食物繊維は、前記した植物種子を粉砕し、または搗精(精麦)する際に、副生する種子外側部分からなる粉状物を酵素処理、加熱による糊化処理、ホモジナイザーにより物理的に破砕し、さらに水不溶性の画分を回収して得られる(特許文献１)。 Further, insoluble dietary fiber contained in gramineous plants such as rice and barley, or other cereal plants, from the outer part of the seeds that are by-produced when the above-mentioned plant seeds are pulverized or pulverized (milled). The obtained powdery substance is obtained by recovering a water-insoluble fraction by enzymatic treatment, gelatinization treatment by heating, and physical crushing by a homogenizer (Patent Document 1).
また、大麦粒を用いた低カロリー食品として、本願の発明者の先願に係る特許出願公開公報により開示されているものは、粒状のオオムギが、粉砕されたコンニャク粒と餅米とのペースト状混合物で結合した餅状の低カロリー食品である(特許文献２)。 In addition, as a low-calorie food using barley grains, what is disclosed by the patent application publication according to the prior application of the inventor of the present application is a paste form of granulated barley, pulverized konjac grains and sticky rice It is a bowl-like low-calorie food combined with a mixture (Patent Document 2).
さらにまた、お好み焼き用生地としては、米と米粒大のこんにゃくを混合し、低カロリー化を図ったものが知られている(特許文献３)。 Furthermore, as an okonomiyaki dough, a mixture of rice and rice grain-sized konnyaku to reduce calories is known (Patent Document 3).
しかし、上記した従来の食物繊維やそれを含む加工食品では、大麦がその粒形状を保った状態で低カロリー化されておらず、例えば特許文献１には、大麦を物理的に粉砕等し、得られた粉状の原料から不溶性食物繊維を得て、これを医薬や食品に利用することが開示されているに過ぎない。 However, in the above-described conventional dietary fiber and processed food containing the same, barley is not reduced in calories while maintaining its grain shape. For example, Patent Document 1 physically pulverizes barley, It is only disclosed that insoluble dietary fiber is obtained from the obtained powdery raw material and used for medicine or food.
また、特許文献２に記載された発明に用いられている粒状のオオムギは、それ自体のカロリーを低減させる処理がなされたものではなかった。
さらにまた、特許文献３に記載されているお好み焼き用生地も、低カロリー化されたオオムギを用いたものではない。
Further, the granular barley used in the invention described in Patent Document 2 has not been subjected to a treatment for reducing its own calories.
Furthermore, the okonomiyaki dough described in Patent Document 3 is not made from barley that has been reduced in calories.
このように、従来の大麦の粒形状とそれに特有の食感を残しながら、大麦に含まれる食物繊維の健康増進性および低カロリー性を達成した発明はいずれもなく、さらに粒形状を保った状態で低カロリー化された大麦加工物を利用した食品についても知られていない。 Thus, none of the inventions that have achieved the health promotion and low calorie properties of dietary fiber contained in barley while leaving the conventional barley grain shape and texture unique to it, and further maintaining the grain shape There is also no known food using processed barley products that have been reduced in calories.
また、従来の麦飯は、大麦による健康増進効果は見込まれるが、餅状の粘りを有しているので、歯応えよく野菜のように噛みきれる食感の求められるお好み焼き用生地などに用いられることがなかった。 In addition, the conventional barley rice is expected to have a health-promoting effect due to barley, but because it has a sticky stickiness, it can be used for dough for okonomiyaki that requires a chewy texture like a vegetable. There wasn't.
そこで、この発明の課題は、従来のオオムギを用いた加工大麦やそれを用いた食品の欠点を改善し、大麦粒形状が保形されたものでありながら、食物繊維を比較的高率に含有する低カロリー性の調理用加工大麦とすることであり、また食物繊維を高率に含有する低カロリー性の大麦の粒に特有の歯切れのよい食感のある調理用加工大麦組成物とし、これを用いた汎用の焼成調理用生地を得ることである。 Accordingly, an object of the present invention is to improve the disadvantages of conventional processed barley using barley and foods using the same, and maintain a relatively high percentage of dietary fiber while maintaining the shape of the barley grain shape. A low calorie processed barley composition for cooking, and a cooked processed barley composition with a crisp texture unique to low calorie barley grains containing a high percentage of dietary fiber. It is to obtain a general-purpose baking and cooking dough using.
上記の課題を解決するために、この発明は、精麦された大麦から水溶成分が除去された加工大麦からなり、前記加工大麦中に食物繊維が子実形状の保形成分として残存している調理用加工大麦としたのである。 In order to solve the above-mentioned problems, the present invention is a cooked barley made from processed barley from which water-soluble components have been removed from the refined barley, and the dietary fiber remains in the processed barley as a preservative in the form of a grain. Processed barley.
上記したように構成されるこの発明の調理用加工大麦は、大麦の胚乳などから水溶成分を所定の割合だけを除去することにより、水溶性の蛋白質や糖質が高い割合で除去される一方、相対的に食物繊維の占める割合が高められ、残存する食物繊維は大麦の子実の形状を保形する。 The cooked barley for cooking of the present invention configured as described above, while removing only a predetermined proportion of water-soluble components from barley endosperm and the like, water-soluble proteins and carbohydrates are removed at a high rate, The proportion of dietary fiber is relatively increased, and the remaining dietary fiber retains the shape of barley grain.
精麦された大麦から水溶成分が除去された加工大麦は、通常の穀物としての精麦大麦より格段に低カロリーとなっており、残存している水溶性食物繊維および不溶性食物繊維の特有の健康増進作用が期待できるものであり、しかも保形されている粒状の大麦によるポリューム感と、口当たりの良い食感により、適度に歯応えのある調理用加工大麦になる。 Processed barley from which water-soluble components have been removed from pearled barley has a significantly lower calorie than cereal barley as a normal cereal, and the unique health promoting action of the remaining water-soluble and insoluble dietary fiber It can be expected, and the processed barley for cooking is reasonably crisp due to the sense of volume and the mouthfeel of the granular barley that is kept in shape.
例えば、上記加工大麦は、水溶成分が７０〜９０質量％程度除去された加工大麦であることが、充分に子実形状の保形成分として残存させるために好ましい。 For example, the processed barley is preferably processed barley from which about 70 to 90% by mass of a water-soluble component has been removed, so that the processed barley can be sufficiently left as a preservative.
また７０質量％未満の除去率では、加工大麦の所定量当たりのエネルギーの低減効果や、糖質量の低減効果が所期した程度になく、ダイエットその他の健康増進効果が充分に期待できない可能性が高まる。また、９０質量％を超えて水溶成分を除去すると、β-グルカン等の水溶性食物繊維は極めて少量になり、細胞壁の充分な形状維持が困難になるからである。このように調製された調理用加工大麦は、必要に応じて調味成分を加えて焼成し、焼き菓子にすることができる。 In addition, if the removal rate is less than 70% by mass, the effect of reducing the energy per predetermined amount of processed barley and the effect of reducing the sugar mass are not as expected, and there is a possibility that diet and other health promotion effects cannot be sufficiently expected. Rise. Further, if the water-soluble component is removed in excess of 90% by mass, the amount of water-soluble dietary fiber such as β-glucan becomes extremely small, and it becomes difficult to maintain a sufficient shape of the cell wall. The cooked processed barley prepared as described above can be baked by adding a seasoning component as necessary, to obtain a baked confectionery.
また、上記の調理用加工大麦１００質量部に対し、米２５〜４００質量部を添加した調理用加工大麦組成物とすることにより、炊飯や周知の料理法による加熱調理をすることにより、例えば麦飯のような嗜好性のある風味と食感が得られ、しかも低カロリーであって食物繊維に特有の健康増進作用が期待できる。また保形された大麦粒による食品としてのボリューム感と、口当たりの良い食感で美味な食品になる。 Moreover, by setting it as the cooking process barley composition which added 25-400 mass parts of rice with respect to 100 mass parts of said processing barley for cooking, for example, barley rice by cooking by cooking or a well-known cooking method A taste and texture with a taste like the above can be obtained, and it is low in calories and can be expected to have a health promoting action peculiar to dietary fiber. Moreover, it becomes a delicious food with a sense of volume as a food by the shaped barley grains and a pleasant texture.
また、上記の調理用加工大麦１００質量部に対して、米２５〜４００質量部およびペースト状コンニャク１０〜７５質量部を添加した炊飯等の調理用加工大麦組成物としたものは、充分に低カロリーであり、しかもコンニャクの風味があって口当たりの良い食品になる。 Moreover, what was made into the processed barley composition for cooking, such as rice cooking which added 25-400 mass parts of rice and 10-75 mass parts of pasty konjac with respect to 100 mass parts of said processed barley for cooking, is low enough It is caloric and has a konjac flavor, making it a palatable food.
調理用加工大麦組成物が炊飯された麦飯は、お好み焼き用生地、たこ焼き用生地、又はおかき、あられ、煎餅その他の焼き菓子用生地等にも用いられる焼成調理用生地の必須成分となり、これらは低カロリーであると共に、食物繊維による口当たりの良い歯ごたえのある焼成調理用生地になる。 The cooked barley rice cooked with the cooked barley composition is an essential ingredient in dough for baking cooking used in okonomiyaki dough, takoyaki dough, or oysters, arabe, other baked confectionery doughs, etc. It is a calcined and dough for baking cooking with a good mouthfeel due to dietary fiber.
また、ペースト状コンニャクを含む焼成調理用生地は、冷凍保存しても解凍して再加熱すれば、製造直後の好ましい食感が得られる。 Moreover, if the baking cooking dough containing paste-like konjac is frozen and thawed and reheated, a favorable texture immediately after production can be obtained.
この発明の調理用加工大麦は、水溶成分が除去され、かつ大麦粒形状の保形成分として食物繊維を含有することにより、低カロリーであって健康増進効果の期待できるものであり、しかも大麦の粒に特有の歯応えの良い食感を有する食材であり、焼成すれば焼き菓子にもなるという利点がある。 The cooked barley for cooking of the present invention is low in calories and can be expected to have a health promoting effect by containing dietary fiber as a preservative in the form of barley grains, from which water-soluble components are removed. It is a food material having a texture that is peculiar to grains, and has the advantage of becoming a baked confectionery when baked.
また、上記の調理用加工大麦に対し、米を所定量添加した調理用加工大麦組成物は、上記した調理用加工大麦の低カロリー性と米の粘り気による食感の良い麦飯等の食品または食材になり、さらに麦飯は、お好み焼き用生地、たこ焼き用生地、焼き菓子用生地等の焼成調理用生地に配合すると、低カロリーであって健康増進効果が期待でき、しかも大麦の粒に特有の歯応えの良い食感を有する食品を製造可能な焼成調理用生地になる。 In addition, the cooked processed barley composition in which a predetermined amount of rice is added to the cooked processed barley is a food or food material such as barley rice having a good calorie due to the low caloric properties of the cooked processed barley and the stickiness of rice. In addition, barley rice is low calorie and can be expected to promote health when blended into okonomiyaki dough, takoyaki dough, baked confectionery dough, etc. It becomes the baking dough which can manufacture the food which has a good food texture.
この発明の第１実施形態である調理用加工大麦は、精麦された大麦から水溶成分が除去された加工大麦からなり、食物繊維が前記胚乳の子実形状の保形成分として残存している。 The processed barley for cooking which is 1st Embodiment of this invention consists of processed barley from which the water-soluble component was removed from the refined barley, and dietary fiber remains as a preservative of the endosperm grain shape.
大麦(オオムギ)は、外皮を取り除いて搗精し、いわゆる精麦されたものであり、精麦当初の食物繊維は、主として胚乳部分に多く中心部分にまで存在するが、グルテンは含まれていない。また、精麦された大麦の例である通常の押し麦１００g中には、水溶性食物繊維が４．５g、不溶性食物繊維が４．０g程度含まれている。 Barley (barley) is crushed by removing the hulls and so-called pearled wheat. The dietary fiber at the beginning of the pearled wheat is mainly present in the endosperm portion, but does not contain gluten. Moreover, about 4.5 g of water-soluble dietary fiber and about 4.0 g of insoluble dietary fiber are contained in 100 g of ordinary pressed barley, which is an example of pearled barley.
精麦に際して、穀類の外皮の下で胚乳をとりまく糊粉層は、ある程度残しておくことが好ましく、これにより胚乳以外の食物繊維の残存量を高めることができる。 In the case of milled wheat, it is preferable to leave a paste layer surrounding the endosperm under the husk of the cereal to some extent, thereby increasing the residual amount of dietary fiber other than endosperm.
加工大麦は、主として胚乳からの水溶成分を除去する周知の処理を施せばよく、そのような処理方法は作業効率を勘案して、例えば３％程度の過酸化水素水に浸漬し、溶出した液状成分を固体成分から濾過などの手法で分離することなどによっても効率よく行なうことができる。 The processed barley may be subjected to a known treatment mainly for removing water-soluble components from the endosperm, and such a treatment method is immersed in, for example, about 3% hydrogen peroxide solution in consideration of work efficiency, and is eluted. It can also be carried out efficiently by separating the component from the solid component by a technique such as filtration.
上記の水溶成分の除去処理工程で用いた過酸化水素水は、最終製品には残存しないように、後処理工程で、水洗、加熱などによる分解洗浄処理や常温で空気に曝す処理を充分に行なう。 In the post-treatment process, the hydrogen peroxide solution used in the above water-soluble component removal treatment process is sufficiently subjected to water-washing, decomposition cleaning treatment by heating, and exposure to air at room temperature so that it does not remain in the final product. .
水溶成分の除去処理は、水溶成分が残らないように完全に行なう必要はなく、好ましくは水溶成分が７０〜９０質量％除去された加工大麦にすることが、子実形状の保形性と、所期した低カロリー化を両立させるために好ましい。 It is not necessary to completely remove the water-soluble component so that the water-soluble component does not remain. Preferably, the processed barley from which 70 to 90% by mass of the water-soluble component is removed is used to maintain the shape of the fruit shape, This is preferable in order to achieve the desired low calorie.
因みに精麦された当初の大麦には、胚乳および糊粉層に、水溶性食物繊維として、主にβ-グルカンおよびグルコマンナンが含まれ、また不溶性食物繊維としては、主にアラビノキシランとセルロースが含まれている。 By the way, the original barley, which was first refined, contains mainly β-glucan and glucomannan in the endosperm and paste layer as water-soluble dietary fibers, and mainly contains arabinoxylan and cellulose as insoluble dietary fibers. ing.
水溶性食物繊維のβ-グルカンは、細胞壁を保形する役割の大きい成分であり、日本食品標準成分表によると、押麦には６％程度含まれることが周知である。 It is well known that β-glucan, a water-soluble dietary fiber, is a component having a large role in retaining the cell wall, and according to the Japanese food standard ingredient table, it is contained in about 6% of oats.
また、不溶性食物繊維のアラビノキシランは、ヘミセルロースの一つであり、β1−4結合したキシロースの主鎖に対し、キシロース１０残基当たり、α１−３結合でL-アラビノフラノースが1残基、α1-2結合で4-O-メチルグルクロン酸が2残基結合したものであり、重合度は約１００―２００程度である。 Moreover, arabinoxylan, an insoluble dietary fiber, is one of hemicelluloses, and 1 residue of L-arabinofuranose with α1-3 bonds per 10 residues of xylose with respect to the main chain of β1-4 bonded xylose, α1 It is a bond of 2-residues of 4-O-methylglucuronic acid with -2 bond, and the degree of polymerization is about 100-200.
因みに大麦からの水溶成分の除去に際し、用いる水性溶媒によって、水溶性食物繊維は不溶性食物繊維に先行して除去される可能性があるが、実際には、水溶性食物繊維のβ-グルカン等は、多重構造の細胞壁に多く含まれているので、全ての水溶性食物繊維が不溶性食物繊維に比べて短時間に溶媒に溶解して除去されるものではない。 By the way, when removing water-soluble components from barley, depending on the aqueous solvent used, water-soluble dietary fiber may be removed prior to insoluble dietary fiber. Since it is contained in a large number of cell walls having multiple structures, not all water-soluble dietary fibers are dissolved and removed in a solvent in a shorter time than insoluble dietary fibers.
多く残存しやすい不溶性食物繊維は、比較的長い繊維を形成し、水分を含むと大きく膨らみ、歯応えをもたらし、食べ過ぎを防ぎ、腸を刺激して蠕動運動を活発にし、整腸作用のある成分である。 Many insoluble dietary fibers that remain easily form relatively long fibers, and when they contain water, they swell up greatly, bring about crunchiness, prevent overeating, stimulate the intestines and activate peristalsis, and have an intestinal regulating action It is.
また、不溶性食物繊維に加えて水溶性食物繊維も残存し、このように残存する食物繊維は、大麦の胚乳の細胞壁等に分散した状態で残存し、その状態で子実形状を保形する。 In addition to insoluble dietary fiber, water-soluble dietary fiber also remains, and the remaining dietary fiber remains in a state dispersed in the cell wall of barley endosperm and retains the shape of the grain in that state.
水溶成分の除去された加工大麦には、再度、水分を含浸するなどして補充してもよく、または、食材の穀物として保存性のある乾燥子実の状態(水分活性値(aw)０．８５以下)に乾燥したものであってもよい。 The processed barley from which the water-soluble components have been removed may be replenished again by impregnation with water, or a dry grain state (water activity value (aw) 0. 85 or less).
上記の水溶成分の除去された調理用加工大麦の低カロリー性について、上記調理用加工大麦(含水状態)１００ｇ当たりのエネルギー(生体内で消費された時の熱量)が、１００kcal／１００g以下であることが、所期した低カロリーの健康増進作用を得るために好ましく、より好ましくは７０kcal／１００g以下、さらに好ましくは５０kcal／１００g以下である。 Regarding the low caloric properties of the cooked processed barley from which the water-soluble components have been removed, the energy per 100 g of the cooked processed barley (containing water) (the amount of heat when consumed in vivo) is 100 kcal / 100 g or less. Is preferably 70 kcal / 100 g or less, and more preferably 50 kcal / 100 g or less, in order to obtain the intended low calorie health promoting action.
また、上記同様の理由により、上記調理用加工大麦１００ｇ当たりの糖質量は、３０g／１００g以下であることが好ましく、より好ましくは２０g／１００g以下、さらに好ましくは１０g／１００g以下である。 For the same reason as described above, the sugar mass per 100 g of the cooked barley for cooking is preferably 30 g / 100 g or less, more preferably 20 g / 100 g or less, still more preferably 10 g / 100 g or less.
また、調理用加工大麦１００質量部に対し、乾燥子実である米２５〜４００質量部を添加した調理用加工大麦組成物とすることが、嗜好性の高い麦風味のある料理(食品)を得るために好ましい。 In addition, cooking with a taste of barley-flavored food (food) having a high palatability can be obtained by adding 25 to 400 parts by mass of dried rice to 100 parts by mass of processed barley for cooking. Preferred for obtaining.
調理用加工大麦１００質量部に対し、米２５質量部未満の少量では、例えば麦飯における大麦粒同士を繋げるための粘り気が不足し、パサつきにより食感が不良となって好ましくない。また４００質量部を超える多量の米を添加すると、相対的に大麦の割合が２０％未満に低下するためか、低カロリー性および食物繊維による健康増進効果が充分に期待できなくなる。 A small amount of less than 25 parts by mass of rice with respect to 100 parts by mass of cooked barley for cooking is not preferable because, for example, the stickiness for linking barley grains in barley rice is insufficient, and the texture becomes poor due to the paddy. Moreover, if a large amount of rice exceeding 400 parts by mass is added, the ratio of barley is relatively reduced to less than 20%, so that the health promotion effect due to low calorieity and dietary fiber cannot be sufficiently expected.
米を添加した上記の調理用加工大麦組成物や、または調理用加工大麦１００質量部に対し、米２５〜４００質量部およびペースト状コンニャク１０〜７５質量部の配合された調理用加工大麦組成物は、これを炊飯して麦飯に調理することができる他、また餅や煎餅、もしくはパエリヤ、スープの具など、周知の調理の食材に用いることができる。
例えば、上記米としてもち米を採用し、調理用加工大麦ともち米とを、例えば６：４程度の体積比で配合して炊き上げた麦飯から餅を調製し、さらに適宜に豆、魚介類、海藻などを添加または成形したものにトッピングし、香ばしい風味があるように焼成すれば、煎餅、おかき、あられ等の焼き菓子が得られる。
Processed barley composition for cooking in which 25 to 400 parts by mass of rice and 10 to 75 parts by mass of pasty konjac are mixed with 100 parts by mass of processed barley for cooking or 100 parts by mass of processed barley for cooking. The rice can be cooked into barley rice, and can be used as well-known cooking ingredients such as rice cakes, rice crackers, paella and soup ingredients.
For example, glutinous rice is used as the above-mentioned rice, cooked barley and glutinous rice are mixed in a volume ratio of, for example, about 6: 4, and then cooked from the cooked barley rice. If baked confectionery such as rice crackers, oysters, potatoes, etc. is obtained by topping the product with added or molded seaweed or the like and baking it so as to have a fragrant flavor.
また、上記の麦飯は、鉄板上で焼く生地の主成分または副成分として用い、適量配合して例えばお好み焼き用生地又はたこ焼き用生地、その他、イカ焼き、キャベツ焼き、ナン、トルティーヤ、パンケーキ、パンなどの焼成調理用生地に用いることができる。 In addition, the above-mentioned barley rice is used as the main component or subcomponent of the dough to be baked on the iron plate, and is blended in an appropriate amount, for example, okonomiyaki dough or takoyaki dough, others, squid baked, cabbage baked, naan, tortilla, pancake, bread It can be used for dough for baking cooking.
調理用加工大麦組成物や調理用加工大麦には、調理に必要な周知の食材を添加することができ、例えば鶏卵、野菜、魚介類、海藻類、畜肉などの食材を適宜に用いることができる。 Known ingredients necessary for cooking can be added to the cooked processed barley composition and the cooked processed barley. For example, ingredients such as chicken eggs, vegetables, seafood, seaweed, and livestock meat can be used as appropriate. .
ペースト状コンニャクの素材となるコンニャクは、コンニャクマンナンを含有する周知の食品である。
ペースト状コンニャクは、食品のコンニャクを回転刃などで１ｍｍ未満に微細に切割し、さらには微細に粉砕またはすり潰し可能な料理用ミキサーなど周知の食品機械を用いて製造することができる。このようなペーストは、ヒトが食する時に口中で粒状の感触が感じられない程度にまで粉砕することによって調整することが好ましい。
Konjac, which is a material for paste-like konjac, is a well-known food containing konjac mannan.
Pasty konjac can be produced using a well-known food machine such as a cooking mixer capable of finely cutting food konjac to less than 1 mm with a rotary blade or the like, and further finely pulverizing or grinding. Such a paste is preferably adjusted by pulverizing to such an extent that a granular feel is not felt in the mouth when a human eats.
通常、このような食品としてのペーストの粒子径は、粒径１ｍｍ未満、平均粒径５００μｍ以下程度であればよく、好ましくは米飯の表面全面に被覆されやすいように平均粒径５０〜２００μｍであることである。因みに大豆餡の粒子径を参考にすれば、滑らかな食感であるように、平均粒径８０〜１５０μｍが好ましく、さらに平均粒径８０μｍ未満であれば極めて滑らかな食感のペーストになる。 Usually, the particle size of the paste as such food may be less than 1 mm in particle size and about 500 μm or less in average particle size, and preferably has an average particle size of 50 to 200 μm so that the entire surface of cooked rice is easily coated. That is. Incidentally, if the particle diameter of soybean meal is referred to, an average particle size of 80 to 150 μm is preferable so that the texture is smooth, and if the average particle size is less than 80 μm, an extremely smooth texture paste is obtained.
お好み焼き用の生地は、上記した実施形態に用いた麦飯に、千切りするように刻んだキャベツの適量と生卵を混合し、適量の出汁を加えて味付けしたものである。このような生地に豚バラ肉やイカなどの魚介類を添えて鉄板上で加熱調理することにより、食品としてのお好み焼きが得られる。 The dough for okonomiyaki is made by mixing the barley rice used in the above-described embodiment with an appropriate amount of cabbage chopped so as to be shredded and raw eggs, and adding an appropriate amount of soup stock to season. Okonomiyaki as a food can be obtained by cooking such a dough with seafood such as pork belly or squid on an iron plate.
また、たこ焼き用の生地は、上記した実施形態に用いた麦飯に、生卵を混合し、適量の出汁を加えて味付けしたものであり、半球状の小さな窪みが複数例に配置された鉄板上で加熱調理し、小片の蒸しタコなどの具材と共に、一口サイズの球状に整えたことにより、食品としてのたこ焼きが得られる。 In addition, the dough for takoyaki is made by mixing raw eggs with the barley rice used in the above-described embodiment, seasoning it by adding an appropriate amount of soup, and on a steel plate on which hemispherical small depressions are arranged in multiple examples. Takoyaki as a food can be obtained by cooking with heat and preparing a bite-sized sphere together with ingredients such as small pieces of steamed octopus.
[実施例１、比較例１] ：＜調理用加工大麦＞
精麦された大麦として市販の押し麦５００gを原材料に用い、これを３％の過酸化水素水溶液２０００ml中に浸漬し、常温で手で軽く攪拌しながら３０分間の水溶成分除去処理を行なった。
[Example 1, Comparative Example 1]: <Processed barley for cooking>
As a raw barley, 500 g of commercially available pressed barley was used as a raw material, which was immersed in 2000 ml of a 3% aqueous hydrogen peroxide solution, and subjected to water-soluble component removal treatment for 30 minutes while being gently stirred at room temperature.
その後、ステンレス網で大麦と水溶液を分離すると共に、得られた大麦を５０℃の温流水で１０分間洗浄し、さらに水道の流水で５分間洗浄した。 Thereafter, the barley and the aqueous solution were separated with a stainless steel net, and the obtained barley was washed with warm running water at 50 ° C. for 10 minutes, and further washed with running tap water for 5 minutes.
得られた実施例１の調理用加工大麦(含水状態)を測定試料として、食品表示基準について(平成27年3月30日消食表第139号)の「栄養成分等の分析方法」に基づいて、１００ｇ当たりの蛋白質量(g)等を測定し、さらにエネルギー量(Kcal)、糖質量(g)等を算出し、それらの結果の要部を以下の表１中に示した。なお、比較のために、水溶成分を除去せずに前記同じ含水状態の押し麦(比較例１)を試料として、前記同じ項目の結果も併せて同表中に併記した。 Using the obtained processed barley for cooking (moisture content) of Example 1 as a measurement sample, based on “Analytical Methods for Nutrients, etc.” in the Food Labeling Standard (Food Table No. 139, March 30, 2015) The amount of protein (g) per 100 g, etc. was measured, and the amount of energy (Kcal), the amount of sugar (g), etc. were calculated. The main parts of the results are shown in Table 1 below. For comparison, the same moisture-containing pressed wheat (Comparative Example 1) was used as a sample without removing water-soluble components, and the results of the same items were also shown in the same table.
表１に示す結果からも明らかなように、水溶成分除去処理を行なった実施例１の調理用加工大麦は、比較例１に比べて、糖質量が２２％に減少し、蛋白質量は２５％に減少し、さらにエネルギーは、２３％に減少した。このことは、水溶成分が除去された調理用加工大麦は、極めて低カロリー化の進んだものになり、ダイエット効果の期待できる食材になったことがわかる。また、実施例１は、比較例１と同じ大きさの粒形状に保たれており、食物繊維もある程度含まれていて、細胞壁なども維持され、細胞形状が保たれていることが明らかである。 As is apparent from the results shown in Table 1, the processed barley for cooking of Example 1 subjected to the water-soluble component removal treatment had a sugar content reduced to 22% and a protein content of 25% compared to Comparative Example 1. The energy was further reduced to 23%. This shows that the processed barley for cooking from which water-soluble components have been removed has become extremely low in calories and has become a food that can be expected to have a diet effect. Moreover, Example 1 is maintained in the same particle shape as Comparative Example 1, it is clear that dietary fiber is included to some extent, cell walls and the like are maintained, and the cell shape is maintained. .
[実施例２]:＜お好み焼き用生地＞
実施例１の調理用加工大麦を水分活性値(aw)０．８０−０．８２に熱風乾燥させ、その１００gに対して、米３０g、ペースト状コンニャク（粒径１ｍｍ未満、平均粒径５００μｍ以下）２０ｇを配合したものを炊飯して麦飯を製造した。
[Example 2]: <Okonomi-yaki dough>
Processed barley for cooking in Example 1 was dried with hot air to a water activity value (aw) of 0.80 to 0.82, and 30 g of rice and pasty konjac (particle size of less than 1 mm, average particle size of 500 μm or less with respect to 100 g thereof) ) Cooked rice with 20 g to produce barley rice.
上記の麦飯１５０gに、適量の砂糖、食塩、かつお節粉末、ベーキングパウダー、山芋粉を添加して混合し、お好み焼き用生地を調製した。 An appropriate amount of sugar, salt, bonito powder, baking powder, and yam powder were added to and mixed with 150 g of the above barley rice to prepare an okonomiyaki dough.
このお好み焼き用生地に５０mlの水を加えて混合し、刻みネギとみじん切りしたキャベツを加えて、１８０℃に加熱されたホットプレートに円板状に広げて加熱したところ、焼成されたお好み焼きの生地が得られた。 Add 50 ml of water to this okonomiyaki dough, mix, add chopped leeks and chopped cabbage, spread it in a disk shape on a hot plate heated to 180 ° C, and heat it. Obtained.
得られたお好み焼きの生地にソースとアオノリを振り掛けて調味し、試食したところ、軟らかく適度の歯ごたえもあり、通常の小麦粉を用いたお好み焼きと同等以上に美味であることが確認できた。 When the resulting okonomiyaki dough was sprinkled with sauce and aonori and seasoned, it had a soft and moderate texture and was confirmed to be as good as okonomiyaki using ordinary flour.
[実施例３]：＜たこ焼き用生地＞
実施例１の調理用加工大麦を水分活性値(aw)０．８０−０．８２に熱風乾燥させ、その１００gに対して、米３０gを配合したものを炊飯して麦飯を製造した。
[Example 3]: <Takoyaki dough>
The cooked barley for cooking of Example 1 was dried with hot air to a water activity value (aw) of 0.80 to 0.82, and 100 g of that was mixed with 30 g of rice to produce barley rice.
上記の麦飯１５０gに、適量の砂糖、食塩、かつお節粉末、ベーキングパウダー、山芋粉、粉末醤油、雑ぶし粉末を添加して混合し、ペースト状のたこ焼き用生地を調製した。 Appropriate amounts of sugar, salt, dried bonito powder, baking powder, yam powder, powdered soy sauce and dust powder were added to and mixed with 150 g of the above barley rice to prepare a pasty dough for takoyaki.
上記ペースト状のたこ焼き用生地に５０mlの水と生卵３個を加えて混合し、１８０℃に加熱され、半球状の小さな窪みが複数例に配置されたホットプレートを用いて加熱し、小片の蒸しタコなどの具材と共に、一口サイズの球状に整えて調理したところ、たこ焼きが得られた。 Add 50 ml of water and 3 raw eggs to the pasty dough for takoyaki and mix, heat to 180 ° C. and heat using a hot plate with small hemispherical depressions in multiple cases. Along with ingredients such as steamed octopus and cooked in a bite-sized sphere, takoyaki was obtained.
得られたたこ焼きにソースとアオノリを振り掛けて調味し、試食したところ、通常の小麦粉を用いたたこ焼きと同等以上に、柔らかく美味であることが確認できた。 When the obtained takoyaki was sprinkled with sauce and aonori, seasoned and sampled, it was confirmed that it was softer and more delicious than takoyaki using ordinary flour.
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