JP2019024466A - 調理用加工大麦及びその組成物並びに焼成調理用生地 - Google Patents
調理用加工大麦及びその組成物並びに焼成調理用生地 Download PDFInfo
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- Cereal-Derived Products (AREA)
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Abstract
Description
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。
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。
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。
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。
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。
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。
Claims (7)
- 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。
- 上記加工大麦は、水溶成分が70〜90質量%除去された加工大麦である請求項1に記載の調理用加工大麦。
- 請求項1または2に記載の調理用加工大麦を焼成した焼き菓子。
- 請求項1または2に記載の調理用加工大麦100質量部に対し、米25〜400質量部の配合された調理用加工大麦組成物。
- 請求項1または2に記載の調理用加工大麦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。
- 請求項4または5に記載の調理用加工大麦組成物が炊飯された麦飯であり、この麦飯を必須成分として含有する焼成調理用生地。
- 上記焼成調理用生地が、お好み焼き用生地、たこ焼き用生地または焼き菓子用生地である請求項6に記載の焼成調理用生地。
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