JP6008256B2 - Processed barley food and its manufacturing method - Google Patents

Processed barley food and its manufacturing method Download PDF

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JP6008256B2
JP6008256B2 JP2014113596A JP2014113596A JP6008256B2 JP 6008256 B2 JP6008256 B2 JP 6008256B2 JP 2014113596 A JP2014113596 A JP 2014113596A JP 2014113596 A JP2014113596 A JP 2014113596A JP 6008256 B2 JP6008256 B2 JP 6008256B2
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barley
processed
food
backing
strainer
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JP2015006176A (en
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勉 加納
正照 山下
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Nepuree Corp
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Description

本発明は、大麦加工食品及びその製造方法、並びに、同加工食品を含有する食品に関する。 The present invention relates to processed barley foods, methods for producing the same, and foods containing the processed foods.

従来より、大麦を加工してパン等の麦類含有食品を製造することが行われている。一方、本件の発明者らは、従前より、色、香り、味等の品質変化の少ない加工食品の製造方法について研究を重ね、様々な加工食品の開発を行っている（特許文献１）。 Conventionally, barley has been processed to produce wheat-containing foods such as bread. On the other hand, the inventors of this case have been studying a method for producing a processed food with little change in quality such as color, aroma, and taste, and have been developing various processed foods (Patent Document 1).

特開２０１１−２１７６４２号公報Japanese Unexamined Patent Publication No. 2011-217642

ここで、大麦の加工食品の製造を行う上では次のような課題がある。すなわち、大麦には、香ばしさ等に代表される独特の風味のほか、デンプン、タンパク質、水溶性の繊維等々の様々な成分が含まれているが、それらの風味の程度や含有成分比は、もともと原料となる大麦に依存する一方、消費者のニーズはまちまちであり、消費者のニーズに合わせて風味や成分比を任意にかつ簡単に調整する方法が存在しない。 Here, there are the following problems in producing processed barley foods. That is, barley contains various components such as starch, protein, and water-soluble fiber in addition to a unique flavor typified by aroma, etc., but the degree of flavor and the content ratio of these components are While it depends on barley, which is the raw material, consumers have different needs, and there is no way to arbitrarily and easily adjust the flavor and component ratio according to the needs of consumers.

以上より、本発明の目的は、風味の程度や成分比を簡易に調整しつつ、使い勝手のよいピューレ状の大麦加工食品を製造する方法、及び同大麦加工食品を含む食品を提供することにある。 Based on the above, an object of the present invention is to provide an easy-to-use puree-like processed barley food while easily adjusting the degree of flavor and component ratio, and to provide a food containing the processed barley food. ..

本発明は、上述の問題点を解決するためになされたものであり、本発明に係る大麦加工食品の製造方法は、精麦された大麦粒を所定の時間だけ水中に浸す浸漬工程と、前記浸漬工程を経た大麦粒を過熱蒸気雰囲気中において加熱処理し、前記大麦粒に存在する黒条線を包み込むように前記大麦粒を膨らませる加熱工程と、前記膨らんだ大麦粒を、遠心力を用いてストレーナの小孔を通過させることにより、裏漉し処理する裏漉し処理工程と、前記裏漉し処理工程において前記小孔を通過した裏漉し処理物と前記小孔を通過しなかった裏漉し残渣の少なくとも一部とを混合することにより、ピューレ状の大麦加工食品を得る混合工程とを備える。 The present invention has been made to solve the above-mentioned problems, and the method for producing a processed barley food according to the present invention includes a dipping step of immersing the milled barley grains in water for a predetermined time and the dipping. A heating step in which the barley grains that have undergone the steps are heat-treated in a superheated steam atmosphere to swell the barley grains so as to wrap the black stripes existing in the barley grains, and the swelled barley grains are subjected to centrifugal force. By passing through the small holes of the strainer, the backing treatment step of back-straining treatment, the back-straining processed product that passed through the small holes in the back-straining treatment step, and at least a part of the back-straining residue that did not pass through the small holes are mixed. By doing so, it is provided with a mixing step of obtaining a purely processed barley food.

このような構成によれば、本来の機能性（乳化作用や保湿作用など）を維持しつつも、風味の程度や成分比を簡易に調整しつつ、使い勝手のよいピューレ状の大麦加工食品を製造することができる。 According to such a configuration, a puree-like processed barley food that is easy to use can be produced while maintaining the original functionality (emulsifying action, moisturizing action, etc.) and easily adjusting the degree of flavor and component ratio. can do.

本発明の好ましい実施形態においては、前記過熱蒸気雰囲気中における加熱処理の際、加熱対象物である大麦粒は少なくとも表面まで水で覆われていてもよい。 In a preferred embodiment of the present invention, the barley grains, which are the objects to be heated, may be covered with water at least to the surface during the heat treatment in the superheated steam atmosphere.

このような構成によれば、過熱蒸気による麦粒の乾燥やこげ等を防止することができる。 According to such a configuration, it is possible to prevent the wheat grains from drying or burning due to superheated steam.

本発明の好ましい実施形態においては、前記裏漉し処理は、前記膨らんだ大麦粒を混練する混練処理と同時に行われてもよい。 In a preferred embodiment of the present invention, the backing treatment may be performed at the same time as the kneading treatment for kneading the swollen barley grains.

このような構成によれば、本来の機能性（乳化作用や保湿作用など）を維持しつつも、風味の程度や成分比を簡易に調整しつつ、使い勝手のよいピューレ状の大麦加工食品を、効率良く、得ることができる。 According to such a configuration, a puree-like processed barley food that is easy to use can be produced while maintaining the original functionality (emulsifying action, moisturizing action, etc.) and easily adjusting the degree of flavor and component ratio. It can be obtained efficiently.

本発明の好ましい実施形態においては、前記混練処理は、公転装置と前記公転装置の公転軌道上において自転する自転装置とを有する混練装置を用いて行われ、一方、前記裏漉し処理は前記自転装置中に複数の小孔を有するストレーナを設けることにより行われてもよい。 In a preferred embodiment of the present invention, the kneading process is performed using a kneading device having a revolving device and a rotating device that rotates on the revolution orbit of the revolving device, while the backing process is performed in the rotating device. This may be done by providing a strainer having a plurality of small holes in the space.

このような構成によれば、本来の機能性（乳化作用や保湿作用など）を維持しつつも、風味の程度や成分比を簡易に調整しつつ、使い勝手のよいピューレ状の大麦加工食品を、効率良く、得ることができる。 According to such a configuration, a puree-like processed barley food that is easy to use can be produced while maintaining the original functionality (emulsifying action, moisturizing action, etc.) and easily adjusting the degree of flavor and component ratio. It can be obtained efficiently.

本発明の好ましい実施形態によれば、前記ストレーナに設けられた小孔は、当該孔の周囲が前記ストレーナの内表面側に***した形状とされていてもよい。 According to a preferred embodiment of the present invention, the small holes provided in the strainer may have a shape in which the periphery of the holes is raised toward the inner surface side of the strainer.

このような構成によれば、本来の機能性（乳化作用や保湿作用など）を維持しつつも、風味の程度や成分比を簡易に調整しつつ、使い勝手のよいピューレ状の大麦加工食品を、効率良く、得ることができる。 According to such a configuration, a puree-like processed barley food that is easy to use can be produced while maintaining the original functionality (emulsifying action, moisturizing action, etc.) and easily adjusting the degree of flavor and component ratio. It can be obtained efficiently.

別の一面からすると、本発明は、本発明の製造方法により製造された大麦加工食品と把握することもできる。 From another aspect, the present invention can also be understood as a processed barley food produced by the production method of the present invention.

このような大麦加工食品によれば、本来の機能性（乳化作用や保湿作用など）を維持しつつも、風味の強さや成分比が顧客のニーズに合致して、使い勝手が良好である利点を有する。 Such processed barley foods have the advantage of being easy to use, while maintaining their original functionality (emulsifying action, moisturizing action, etc.), while maintaining the strength of flavor and component ratio to meet customer needs. Have.

別の一面からすると、本発明は、本発明の製造方法により製造された大麦加工食品を用いて製造された食品と把握することもできる。 From another aspect, the present invention can be grasped as a food produced by using the processed barley food produced by the production method of the present invention.

このような食品によれば、裏漉し処理物の機能性（乳化類似作用、保湿作用など）は活かしつつも、大麦が本来有する風味や成分比を適宜に調整されて含有することから、ユーザのニーズに合致した付加価値の高い食品となる。 According to such foods, while utilizing the functionality (emulsification-like action, moisturizing action, etc.) of the back-strained processed product, the original flavor and component ratio of barley are appropriately adjusted and contained. It will be a high-value-added food that matches the above.

別の一面からすると、本発明は、前記製造方法により製造された大麦加工食品を、所定のパン生地と混合し、大麦ピューレ混合生地を得る混合工程と、前記混合工程により得られた前記大麦ピューレ混合生地を発酵させ、発酵生地を得る発酵工程と、前記発酵工程により得られた前記発酵生地を焼成することにより、大麦ピューレ含有パンを得る焼成工程と、を備えた、大麦ピューレ含有パンの製造方法として把握することもできる。 From another aspect, the present invention comprises a mixing step of mixing the processed barley food produced by the production method with a predetermined bread dough to obtain a barley pure mixed dough, and the barley puree mixing obtained by the mixing step. A method for producing barley puree-containing bread, comprising a fermentation step of fermenting the dough to obtain a fermented dough and a baking step of baking the fermented dough obtained by the fermentation step to obtain a barley puree-containing bread. It can also be grasped as.

このような製造方法によれば、ふっくらとした良好な食感の大麦ピューレ含有パンを得ることができる。 According to such a production method, it is possible to obtain a barley puree-containing bread that is plump and has a good texture.

本発明によれば、本来の機能性（乳化作用や保湿作用など）を維持しつつも、風味の強さや成分比を簡易に調整しつつ、使い勝手のよいピューレ状の大麦加工食品を製造することができる。 According to the present invention, it is possible to produce a puree-like processed barley food that is easy to use while maintaining the original functionality (emulsifying action, moisturizing action, etc.) and easily adjusting the strength of flavor and the component ratio. Can be done.

図１はピューレの製造工程を示した説明図である。FIG. 1 is an explanatory diagram showing a manufacturing process of puree. 図２は加熱工程の説明図である。FIG. 2 is an explanatory diagram of the heating process. 図３は裏漉し装置の説明図（その１）である。FIG. 3 is an explanatory view (No. 1) of the back strainer. 図４は裏漉し装置の説明図（その２）である。FIG. 4 is an explanatory view (No. 2) of the back strainer. 図５は裏漉し装置の説明図（その３）である。FIG. 5 is an explanatory view (No. 3) of the back strainer. 図６は裏漉し対象物に及ぼされる力の変化の説明図である。FIG. 6 is an explanatory diagram of a change in the force exerted on the back-strained object. 図７はパンの製造工程の説明図である。FIG. 7 is an explanatory diagram of a bread manufacturing process. 図８は実施例１の配合割合を示す図表である。FIG. 8 is a chart showing the blending ratio of Example 1. 図９は実施例１で得られたパンの含有水分量の推移を示す図表である。FIG. 9 is a chart showing changes in the water content of the bread obtained in Example 1. 図１０は実施例１にかかるパンの外観を示す図である。FIG. 10 is a diagram showing the appearance of the bread according to the first embodiment. 図１１は実施例１で得られたパンの応力値の推移を示す図表である。FIG. 11 is a chart showing the transition of the stress value of the bread obtained in Example 1. 図１２は実施例１で得られたパンの復元力の推移を示す図である。FIG. 12 is a diagram showing the transition of the restoring force of the bread obtained in Example 1. 図１３は実施例１で得られたパンの応力値の推移を示す図である。FIG. 13 is a diagram showing the transition of the stress value of the bread obtained in Example 1. 図１４は実施例１で得られたパンの官能試験結果を示す図表である。FIG. 14 is a chart showing the results of the sensory test of the bread obtained in Example 1.

以下、本発明に係る大麦加工食品とその製造方法、当該大麦加工食品を用いた食品とその製造方法の好適な実施形態について、詳細に説明する。 Hereinafter, a processed barley food and a method for producing the same, and a preferred embodiment of the food using the processed barley food and the method for producing the same will be described in detail.

＜大麦加工食品の製造方法＞
本件の発明者らは、過熱蒸気雰囲気下にて加熱処理した原料をストレーナを用いて裏漉すことにより、色、香り、味等の品質変化の少ない加工食品について研究を重ね、様々な加工食品の開発を行っている。 <Manufacturing method of processed barley food>
The inventors of this case have conducted research on processed foods with little change in quality such as color, aroma, and taste by straining the raw materials heat-treated in a superheated steam atmosphere using a strainer, and have conducted research on various processed foods. We are developing.

特に、加工食品を製造する際、加工食品の風味はそれを用いる最終食品の風味にも影響を及ぼすため、重要である。一方、大麦には、香ばしさ等に代表される独特の風味のほか、デンプン、タンパク質、水溶性の繊維等々の様々な有効成分が含まれているが、それらの風味の程度や成分比は、もともと原料となる大麦に依存する一方、消費者のニーズはまちまちであり、消費者のニーズに合わせて風味の程度や成分比を任意にかつ簡単に調整する方法が存在しない。 In particular, when producing a processed food, the flavor of the processed food is important because it also affects the flavor of the final food in which it is used. On the other hand, barley contains various active ingredients such as starch, protein, water-soluble fiber, etc. in addition to the unique flavor typified by aroma, etc., but the degree and composition ratio of these flavors are While it depends on barley, which is the raw material, consumers have different needs, and there is no way to arbitrarily and easily adjust the degree of flavor and component ratio according to the needs of consumers.

ここで、本発明の発明者らは、大麦を対象に浸漬及び加熱処理を行うことで黒条線を略中心に膨張した麦粒を、外周側から裏漉すことで、膨張後の大麦粒の略中心付近の黒条線を残しつつ、大麦粒外周付近のみを裏漉すことができること、換言すれば、膨張した大麦群を、黒条線をほぼ除かれた裏漉し処理物と黒条線を多量に含む裏漉し残渣とに分離できることを発見した。 Here, the inventors of the present invention squeeze the barley grains that have expanded around the black stripes by dipping and heat-treating the barley from the outer peripheral side to obtain the expanded barley grains. It is possible to strain only the vicinity of the outer circumference of the barley grain while leaving the black stripes near the center, in other words, a large amount of the expanded barley group, the strained product with the black stripes almost removed, and the black stripes. It was discovered that it can be separated from the strained residue contained in barley.

これにより、裏漉し処理完了後に、裏漉し処理物に対して裏漉し残渣の少なくとも一部を適量混合することにより、１種類の大麦から、原大麦とは異なる風味や成分比を有する大麦加工食品を得ることができる。 As a result, after the backing treatment is completed, at least a part of the backing residue is mixed with the backing processed product in an appropriate amount to obtain a processed barley food having a flavor and component ratio different from that of the original barley from one type of barley. Can be done.

また、本件の発明者らは、上記裏漉し処理を行う際には、遠心力を用いる混練・裏漉し装置を用いることが好適であることを発見した。すなわち、遠心力を用いる混練・裏漉し処理によれば、混練・裏漉し装置の裏漉し面にて、対象となる大麦粒の外周部分のみが削られ、当該削られた部分のみが裏漉し結果物、として得られることを発見した。 In addition, the inventors of the present invention have found that it is preferable to use a kneading / backing device that uses centrifugal force when performing the above-mentioned backing treatment. That is, according to the kneading / back-straining process using centrifugal force, only the outer peripheral portion of the target barley grain is scraped on the back-straining surface of the kneading / back-straining device, and only the scraped portion is obtained as the back-straining result. I found that it was possible.

また、この際、所定時間以上、混練・裏漉し処理を行うことで、裏漉し対象物の粘性と質量の減少による遠心力の減少作用により、大麦粒中心まで裏漉しが進まないことを発見した。 At this time, it was discovered that by kneading and straining for a predetermined time or longer, the straining did not proceed to the center of the barley grain due to the effect of reducing the centrifugal force due to the decrease in the viscosity and mass of the object to be strained.

これにより、効率良く、黒条線を殆ど含まない裏漉し処理物と黒条線を多量に含む裏漉し残渣とを得ることができる。 As a result, it is possible to efficiently obtain a backing processed product containing almost no black striations and a backing residue containing a large amount of black striations.

さらに、本件の発明者らは、前記混練処理は、公転装置と当該公転装置の公転軌道上において自転する自転装置を有する混練装置を用いて行われ、一方、前記裏漉し処理は当該自転装置中に複数の孔を有するストレーナを設けることにより行われることが好適であることを発見した。 Further, the inventors of the present invention perform the kneading process using a kneading device having a revolving device and a rotating device that rotates on the revolution orbit of the revolving device, while the backing process is performed in the rotating device. It has been found that it is preferable to provide a strainer having a plurality of holes.

これにより、自転装置内の麦類に及ぼされる自転と公転による合成遠心力は複雑に変化し、これにより、さらに高効率な裏漉し処理を行うことができることを発見した。 As a result, it was discovered that the synthetic centrifugal force exerted on the wheat in the rotation device due to rotation and revolution changes in a complicated manner, which enables more efficient backing treatment.

さらに、本件の発明者らは、上述のストレーナの表面に設けられた孔を***させることにより、裏漉し対象となる大麦が当該孔に擦られつつ混練されるので、より高効率な裏漉し処理が可能となることを発見した。 Furthermore, the inventors of the present invention can raise the holes provided on the surface of the strainer described above, so that the barley to be strained is kneaded while being rubbed against the pores, so that more efficient straining treatment is possible. I found that

さらに、本件の発明者らは、所定の炉内にて上記加熱処理を過熱蒸気を用いて行うことが好適であることを発見した。すなわち、所定の炉内に過熱蒸気を充満させることにより、低酸素、或いはほぼ無酸素の雰囲気を作り出し、当該雰囲気中にて、対象となる大麦を加熱することで、加熱処理中の大麦の変色等の原因となる酸化を最小限に抑えることが可能であることを発見した。また、当該過熱蒸気を用いて大麦を加熱する際は、麦の表面に直接蒸気が噴射されて、大麦が乾燥或いは焦げてしまうことを防止するため、当該麦類を水に完全に浸すことが好適であることを発見した。 Furthermore, the inventors of the present invention have found that it is preferable to carry out the above heat treatment using superheated steam in a predetermined furnace. That is, by filling a predetermined furnace with superheated steam, an atmosphere of low oxygen or almost oxygen is created, and by heating the target barley in the atmosphere, discoloration of the barley during the heat treatment is performed. It was discovered that it is possible to minimize the oxidation that causes such factors. In addition, when heating barley using the superheated steam, the barley may be completely immersed in water in order to prevent the barley from being dried or burnt by injecting steam directly onto the surface of the barley. Found to be suitable.

これにより、加工対象となる大麦の酸化による変化を極力抑えることができ、さらに風味の良い大麦加工食品を提供することができる。 As a result, changes due to oxidation of the barley to be processed can be suppressed as much as possible, and a processed barley food having a better flavor can be provided.

＜大麦加工食品の特長＞
本発明に係る大麦の加工食品（ピューレ）は、黒条線を殆ど含まない裏漉し処理物と黒条線を多量に含む裏漉し残渣とを適宜の割合で混合してなり、かつ原大麦とは異なる風味や成分比を有するるペースト状又はゲル状の混合物質である。また、当該加工食品は、ペースト状又はゲル状とすることで、大麦をそのまま粉砕等しただけでは得られない、食品添加材としての種々の有利な特性を有する。さらに、上述の加熱工程において過熱蒸気を用いて加熱処理を行った場合、当該加工食品は、酸素存在下で長時間煮込んで生成される一般的なピューレに比して、酸化の程度が少ないものである。 <Features of processed barley foods>
The processed barley food (puree) according to the present invention is obtained by mixing a back-strained product containing almost no black stripes and a back-strained residue containing a large amount of black stripes in an appropriate ratio, and is different from the original barley. It is a paste-like or gel-like mixed substance having a flavor and a component ratio. In addition, the processed food has various advantageous properties as a food additive, which cannot be obtained by simply crushing barley as it is by making it into a paste or gel. Furthermore, when heat treatment is performed using superheated steam in the above-mentioned heating step, the processed food has a lower degree of oxidation than a general puree produced by boiling for a long time in the presence of oxygen. Is.

＜大麦加工食品を用いた食品等の製造方法＞
本発明に係る麦類加工食品を用いた食品は上述の通り、黒条線を殆ど含まない裏漉し処理物と黒条線を多量に含む裏漉し残渣とを適宜の割合で混合してなり、かつ原大麦とは異なる風味や成分比を有するるペースト状又はゲル状の混合物質であるため、上記混合割合を適宜に調整することで、添加対象となる様々な食品に対して、その食品の風味や栄養価に適合した風味付けや機能性付与が可能となる。 <Manufacturing method of foods using processed barley foods>
As described above, the food product using the processed barley food product according to the present invention is prepared by mixing a back-strained product containing almost no black stripes and a back-strained residue containing a large amount of black stripes in an appropriate ratio, and the raw material. Since it is a paste-like or gel-like mixed substance having a flavor and component ratio different from that of barley, by appropriately adjusting the above mixing ratio, the flavor of the food and the flavor of the food can be added to various foods to be added. It is possible to add flavor and functionality that match the nutritional value.

当該添加の方法としては、従来麦類の粉を添加していた工程を大麦加工物の添加工程に置換してもよいが、添加方法については、当該目的とする食品に応じて、種々変更してもよい。 As the method of addition, the step of adding wheat flour in the past may be replaced with the step of adding processed barley products, but the addition method may be variously changed according to the target food. You may.

また、本発明に係る大麦加工食品（ピューレ）は、他の食品製造の際の添加材として、種々の有利な特性を有する。従って、風味の改善以外の他の目的で、他の食品等の製造時に添加されてもよい。 In addition, the processed barley food (pure) according to the present invention has various advantageous properties as an additive in the production of other foods. Therefore, it may be added at the time of manufacturing other foods and the like for purposes other than improving the flavor.

＜大麦加工食品を用いた食品等の特長＞
上述の通り、本発明に係る大麦加工食品を用いた食品は、裏漉し処理物としての機能性（乳化類似作用や保湿作用など）は維持しつつも、原大麦とは異なる風味や成分比を有するものであるから、完成品たる麦類加工食品に新たな特徴を付与することができる。 <Features of foods using processed barley foods>
As described above, the food using the processed barley food according to the present invention has a different flavor and component ratio from the original barley while maintaining the functionality (emulsification-like action, moisturizing action, etc.) as a backing processed product. Therefore, it is possible to add new characteristics to the processed barley food, which is a finished product.

また、所定の食品（例えばパン等）を製造するにあたっては、大麦を直接粉砕して粉状にした大麦粉などを用いるよりも、本発明に係る大麦加工食品を用いた方が、香ばしさや風味の面で優れている。 Further, in producing a predetermined food (for example, bread), it is better to use the processed barley food according to the present invention than to use barley powder obtained by directly crushing barley into powder. It is excellent in terms of.

さらに、所定の食品（例えばパン等）を製造するにあたっては、大麦を直接粉砕して粉状にした大麦粉などを用いるよりも、本発明に係る麦類加工食品を用いた方が、食感の面で優れている。 Further, in producing a predetermined food (for example, bread), it is better to use the processed wheat food according to the present invention than to use barley powder obtained by directly crushing barley into powder. It is excellent in terms of.

加えて、従来、大麦を用いてパンを製造しようとすると、パン生地に含まれる水分やタンパク質の影響により、パン生地がふっくらとは膨らまないという問題点があった。この点、本発明に係る大麦の加工食品を用いれば、香ばしさや風味の面で優れた、ふっくらとした食感の良いパンが得られる。 In addition, conventionally, when trying to produce bread using barley, there is a problem that the bread dough does not swell due to the influence of water and protein contained in the bread dough. In this respect, if the processed barley food product according to the present invention is used, a fluffy and textured bread having excellent aroma and flavor can be obtained.

下記では、本発明の実施例について、詳細に説明する。 Hereinafter, examples of the present invention will be described in detail.

＜大麦加工食品の製造方法＞
以下に、本発明に係る大麦加工食品の製造方法について、図１を参照しつつ、詳細に説明する。 <Manufacturing method of processed barley food>
Hereinafter, a method for producing a processed barley food product according to the present invention will be described in detail with reference to FIG.

＜用いる大麦＞
ここでは、大麦として六条大麦（品種名「ファイバースノウ」）を用いて説明を行っているが、本願はこれに限定されない。 <Barley used>
Here, six-row barley (variety name "fiber snow") is used as the barley for explanation, but the present application is not limited to this.

＜前処理工程＞
前処理工程（ステップ１０１）について説明する。前処理工程では、原料となる大麦から付着したゴミの除去や選別等の作業を行った後、精麦処理を行う（ステップ１０１）。なお、精麦処理においては、外皮を除いた部分から１０〜３０％程度さらに周辺を削り取ったものであってもよい。 <Pretreatment process>
The pretreatment step (step 101) will be described. In the pretreatment step, after performing operations such as removing dust adhering from barley as a raw material and sorting, milling is performed (step 101). In the milling treatment, about 10 to 30% of the portion excluding the exodermis may be further scraped off.

＜浸漬工程＞
浸漬工程（ステップ１０２）について説明する。浸漬工程では、前記前処理工程１０１で精麦した大麦を、水で軽く研いだ後、所定の容器（例えば、トレイやバット等）に移し、水に浸す浸漬処理を行う。ここで、浸漬処理を行う時間はおよそ３０分程度であってもよく、水は麦の２．５乃至３倍程度の量であってもよい。ただし、浸漬工程の間は、麦粒が水面から露出して乾燥してしまうことがないよう、麦粒全体を十分に水中に浸すことが望ましい。 <Immersion process>
The dipping step (step 102) will be described. In the dipping step, the barley milled in the pretreatment step 101 is lightly ground with water, then transferred to a predetermined container (for example, a tray, a vat, etc.) and immersed in water. Here, the time for performing the dipping treatment may be about 30 minutes, and the amount of water may be about 2.5 to 3 times that of wheat. However, during the dipping step, it is desirable to sufficiently immerse the whole wheat grain in water so that the wheat grain is not exposed from the water surface and dried.

＜加熱工程＞
加熱工程（ステップ１０３）について説明する。加熱工程では、上記浸漬処理を終えた大麦の加熱処理を行う。ここで、本実施例においては加熱処理の一例として、過熱蒸気を用いた加熱処理方法について説明する。 <Heating process>
The heating step (step 103) will be described. In the heating step, the barley that has been soaked is heat-treated. Here, in this embodiment, as an example of heat treatment, a heat treatment method using superheated steam will be described.

図２に、浸漬させた大麦を過熱蒸気を用いて加熱する加熱炉１の模式的断面図が示されている。加熱炉１内においては、所定の容器２内に、水に浸した大麦３が収容されている。容器２はその下面からヒータ４によって加熱されるよう構成される。また、同時に、容器２はその上下から蒸気管（上）５ａ及び蒸気管（下）５ｂによって、過熱蒸気を供給され、加熱される。なお、当該過熱蒸気は、図示しない過熱蒸気発生装置にて発生され、蒸気管５ａ及び５ｂを通じ、過熱蒸気排出口６ａ及び６ｂを介して噴出される。加熱炉１内の気体は排気管８を通じて加熱炉外部へと排出される。すなわち、加熱炉１内は、排出管８を除いては、閉じられた空間となっているため、過熱蒸気排出口６ａ及び６ｂから供給される過熱蒸気によって高温の炉内雰囲気７が実現される。 FIG. 2 shows a schematic cross-sectional view of a heating furnace 1 for heating soaked barley with superheated steam. In the heating furnace 1, the barley 3 soaked in water is housed in the predetermined container 2. The container 2 is configured to be heated by the heater 4 from the lower surface thereof. At the same time, the container 2 is supplied with superheated steam from above and below by the steam pipe (top) 5a and the steam pipe (bottom) 5b to be heated. The superheated steam is generated by a superheated steam generator (not shown), and is ejected through the steam pipes 5a and 5b and through the superheated steam discharge ports 6a and 6b. The gas in the heating furnace 1 is discharged to the outside of the heating furnace through the exhaust pipe 8. That is, since the inside of the heating furnace 1 is a closed space except for the discharge pipe 8, the high temperature inside atmosphere 7 is realized by the superheated steam supplied from the superheated steam discharge ports 6a and 6b. ..

過熱蒸気発生装置を備えた加熱炉１を用いて加熱処理を行う手順について説明する。まず、水中に浸漬された大麦入りの容器２を加熱炉１内へ収容する。ここで、過熱蒸気によって直接表面が加熱されないよう大麦は十分に水中に浸されていることが望ましい。次に、外部にある過熱蒸気発生装置を用いて、２５０℃から３００℃程度の過熱蒸気を発生させ、当該過熱蒸気を過熱蒸気排出口６ａ及び６ｂを介して噴出し、容器２を上下より加熱する。同時に、容器２は、ヒータ４を用いて下側から加熱される。この加熱処理の間、排出管８からは、加熱装置１内の気体が外部へ排出される。このような、加熱処理を４０分乃至６０分程度行った後、容器２を取り出す。ここで、加熱処理を経た大麦は、米等よりは粒形状を維持しているものの水分と共に略粥上になり、大麦の各粒は黒条線を包み込むように横断面が略ハート型に膨らんでいる。 A procedure for performing heat treatment using a heating furnace 1 equipped with a superheated steam generator will be described. First, the container 2 containing barley immersed in water is housed in the heating furnace 1. Here, it is desirable that the barley is sufficiently immersed in water so that the surface is not directly heated by superheated steam. Next, using an external superheated steam generator, superheated steam of about 250 ° C. to 300 ° C. is generated, the superheated steam is ejected through the superheated steam discharge ports 6a and 6b, and the container 2 is heated from above and below. To do. At the same time, the container 2 is heated from below using the heater 4. During this heat treatment, the gas in the heating device 1 is discharged to the outside from the discharge pipe 8. After performing such heat treatment for about 40 to 60 minutes, the container 2 is taken out. Here, the barley that has undergone the heat treatment maintains its grain shape more than rice, etc., but becomes roughly porridge with water, and each grain of barley swells in a heart shape so as to wrap the black stripes. I'm out.

このように、適宜排出管８から内部気体を排出しつつ、過熱蒸気による加熱を行うことで、加熱装置１内部には過熱水蒸気が充満し、これにより、酸素濃度の低い状態、或いはほぼ無酸素状態が実現される。この低酸素、或いはほぼ無酸素濃度状態により、加熱の際の大麦の酸化は防止され、これにより、変色等が防止される。また、過熱蒸気のみならず、容器２の下部からヒータを用いて加熱を行うので、加熱効率が向上し、短時間で加熱処理を行うことができる。 In this way, by heating with superheated steam while appropriately discharging the internal gas from the discharge pipe 8, the inside of the heating device 1 is filled with superheated steam, whereby the oxygen concentration is low or almost oxygen-free. The state is realized. This low oxygen or substantially anoxic concentration state prevents the barley from oxidizing during heating, thereby preventing discoloration and the like. Further, since heating is performed not only from superheated steam but also from the lower part of the container 2 using a heater, the heating efficiency is improved and the heat treatment can be performed in a short time.

なお、上記例においては、大麦入りの容器２を加熱初期から導入する構成としたが、予め加熱炉１内を過熱蒸気で満たし、低酸素或いはほぼ無酸素濃度状態としてから容器２を導入するように構成してもよい。 In the above example, the container 2 containing barley is introduced from the initial stage of heating, but the container 2 is introduced after the inside of the heating furnace 1 is filled with superheated steam in advance and the oxygen concentration is low or almost oxygen-free. It may be configured as.

＜混練・裏漉し処理工程＞
次に、上記加熱処理工程を経た大麦を混練・裏漉しして、裏漉し処理物と裏漉し残渣とを得る工程について、図３乃至６を用いて説明する（ステップ１０４）。 <Kneading / back straining process>
Next, a step of kneading and straining the barley that has undergone the above heat treatment step to obtain a back strained product and a back strained residue will be described with reference to FIGS. 3 to 6 (step 104).

図３乃至図５を用いて、裏漉し処理を行う装置の一例について説明する。 An example of an apparatus for performing the backing process will be described with reference to FIGS. 3 to 5.

図３は、裏漉しに用いられる装置（ＵＭ−Ｎ１５０：永田精機株式会社）の全体構成を示す説明図である。同図において、駆動源（図示せず）を内包する基台１０の上には、円盤状の公転テーブル９が配置される。また公転テーブル９には、水平面に対しておよそ４５度の角度で、自転シャフト１１と当該自転シャフトの先端に配置される自転ケース１２が複数（この例では２つ）配置されている。すなわち、同装置によれば、基台１０内の駆動源により、公転テーブル９が公転シャフト９ａを中心に回転するとともに、２つの自転シャフト１１もそれぞれ自転するよう構成されている。なお、自転と公転の周期は、それぞれ独立に変更可能であってもよいし、また、自転周期を公転周期に従属させてもよい。 FIG. 3 is an explanatory diagram showing an overall configuration of an apparatus (UM-N150: Nagata Seiki Co., Ltd.) used for backing. In the figure, a disk-shaped revolution table 9 is arranged on a base 10 including a drive source (not shown). Further, on the revolution table 9, a plurality of rotation cases 12 (two in this example) arranged at an angle of about 45 degrees with respect to the horizontal plane are arranged, the rotation shaft 11 and the tip of the rotation shaft. That is, according to the device, the revolution table 9 is configured to rotate about the revolution shaft 9a and the two rotation shafts 11 are also rotated by the drive source in the base 10. The rotation and revolution cycles may be changed independently, or the rotation cycle may be dependent on the revolution cycle.

図４（ａ）は、図３の自転ケース１２及び当該自転ケース１２に収容される缶１３の縦断面図を示す。同図に示すように、自転ケース１２は有底円筒状であり、円筒状の缶１３が収容されるように構成される。自転ケース１２の底部には複数（この例では２つ）の嵌合凹部１４が形成されるとともに、缶１３の底部にも嵌合する凸部１５が形成されている。このように、缶１３を自転ケース１２に収容した状態で、嵌合凹部１４に突部１５を嵌合させることにより、自転ケース１２が自転および公転したときに、缶１３が自転ケース内で空転するのが防止される。上記缶１３には、ストレーナ１６が収容されている。上記ストレーナ１６は、有底筒状で上縁部に水平方向に延びるフランジ１７が設けられ、上記フランジ１７が缶１３の開口縁に係止されてストレーナの位置決めが行われるようになっている。 FIG. 4A shows a vertical cross-sectional view of the rotation case 12 of FIG. 3 and the can 13 housed in the rotation case 12. As shown in the figure, the rotation case 12 has a bottomed cylindrical shape, and is configured to accommodate the cylindrical can 13. A plurality of (two in this example) fitting recesses 14 are formed on the bottom of the rotating case 12, and a convex portion 15 for fitting is also formed on the bottom of the can 13. By fitting the protrusion 15 into the fitting recess 14 in the state where the can 13 is housed in the rotation case 12, the can 13 idles in the rotation case when the rotation case 12 rotates and revolves. Is prevented from doing. The strainer 16 is housed in the can 13. The strainer 16 has a bottomed tubular shape and is provided with a flange 17 extending in the horizontal direction at the upper edge portion, and the flange 17 is locked to the opening edge of the can 13 to position the strainer.

図４（ｂ）は、図４（ａ）のＡ−Ａ'線横断面図である。同図から明らかなように、ストレーナ１６は、缶１３と略同心状で、ストレーナ１６の底部が缶１３の底部から所定距離隔たった状態に浮かせて配置され、ストレーナ１６が缶１３の内部空間の中央部に位置するようになっている。図４（ａ）において、ストレーナ１６がセットされた缶１３の上部開口は蓋１８で閉じられ、この蓋１８はストッパ１９で固定される。 FIG. 4B is a cross-sectional view taken along the line AA'of FIG. 4A. As is clear from the figure, the strainer 16 is substantially concentric with the can 13, and the bottom of the strainer 16 is placed so as to be separated from the bottom of the can 13 by a predetermined distance, and the strainer 16 is arranged in the internal space of the can 13. It is located in the center. In FIG. 4A, the upper opening of the can 13 in which the strainer 16 is set is closed by the lid 18, and the lid 18 is fixed by the stopper 19.

図５は、ストレーナ１６の底部２０を拡大した模式的断面図である。ストレーナ１６の底面２０及び周側面２２（図４（ａ）参照）には、等間隔に小孔２１が設けられている。ストレーナ１６の内表面側の小孔縁部２１ａはストレーナ内部方向に向かって***しており、一方、ストレーナ１６の外表面側の小孔縁部２１ｂはストレーナ内部方向に向かって埋没している。なお、小孔の直径は、六条大麦を対象とする場合には、１．０〜２．０ｍｍ程度としてもよい。 FIG. 5 is an enlarged schematic cross-sectional view of the bottom 20 of the strainer 16. Small holes 21 are provided at equal intervals on the bottom surface 20 and the peripheral side surface 22 (see FIG. 4A) of the strainer 16. The small hole edge portion 21a on the inner surface side of the strainer 16 is raised toward the inside of the strainer, while the small hole edge portion 21b on the outer surface side of the strainer 16 is buried toward the inside of the strainer. The diameter of the small holes may be about 1.0 to 2.0 mm when targeting six-row barley.

次に、上述の裏漉し装置を用いた裏漉し処理の手順について説明する。 Next, the procedure of the backing process using the above-mentioned backing device will be described.

まず、加熱工程によって膨らんだ大麦粒を缶１３内のストレーナ１６内に移し、蓋１８を閉め、ストッパ１９で固定する。次に、裏漉し装置を駆動させ、缶１３内の混練処理を行うべく、公転及び自転運動を開始する。この時の公転周期はおよそ８５０ｒｐｍ以上、自転周期はその４分の１程度であってもよい。その後、およそ９０秒乃至１２０秒程度運転させた後、裏漉し装置を停止させる。停止後のストレーナ１６内部には、黒条線を多く含む大麦の粘性物質がその壁面又は底面に層状に残され、一方、缶１３底部には、ストレーナ１６の小孔２１を通じて裏漉しされた、黒条線を殆ど含まない略白色の大麦ピューレが得られる。なお、ここでピューレとは、裏漉し処理によって得られるペースト状、ゲル状等の裏漉し処理物を指す。 First, the barley grains swelled by the heating step are transferred into the strainer 16 in the can 13, the lid 18 is closed, and the barley grains are fixed by the stopper 19. Next, the back strainer is driven, and the revolution and rotation movements are started in order to perform the kneading process in the can 13. The orbital period at this time may be about 850 rpm or more, and the rotation period may be about one-fourth of that. Then, after operating for about 90 to 120 seconds, the straining device is stopped. Inside the strainer 16 after stopping, a viscous substance of barley containing a large amount of black striations is left in a layer on the wall surface or the bottom surface thereof, while the bottom of the can 13 is lined through a small hole 21 of the strainer 16 and is black. A substantially white barley puree containing almost no striations can be obtained. Here, the puree refers to a paste-like, gel-like, or other back-strained product obtained by the back-straining treatment.

ここで、上述の混練・裏漉し処理により、黒条線を殆ど含まない略白色の大麦ピューレが得られる作用について説明する。 Here, the action of obtaining a substantially white barley puree containing almost no black striations by the above-mentioned kneading / back straining treatment will be described.

図６は、缶１３の自転方向と公転方向が逆である場合の、ストレーナ１６内の物質にかかる合成力のシミュレーション結果を表す説明図である。縦軸は遠心力の合成力を表し、横軸は時間を表す。同図から明らかな通り、ストレーナ１６内の物質は、複雑に変化する公転と自転の遠心力の合力を受ける。このように変化する合成遠心力によれば、ストレーナ１６内の物質は壁面やストレーナの底面に、複雑に変化する力を以て押しつけられることとなり、これにより、複雑に力を変動させつつ裏漉し処理を行うことができる。 FIG. 6 is an explanatory diagram showing a simulation result of a synthetic force applied to a substance in the strainer 16 when the rotation direction and the revolution direction of the can 13 are opposite to each other. The vertical axis represents the combined force of centrifugal force, and the horizontal axis represents time. As is clear from the figure, the substance in the strainer 16 receives the resultant force of the centrifugal force of the revolution and the rotation which changes in a complicated manner. According to the synthetic centrifugal force that changes in this way, the substance in the strainer 16 is pressed against the wall surface and the bottom surface of the strainer with a force that changes in a complicated manner, whereby the straining process is performed while changing the force in a complicated manner. be able to.

また、図５において示したように、ストレーナ１６の内面はストレーナ内方に向かって***するように形成されてもよい。これにより、混練の際、ストレーナ１６内部をストレーナ底面に対して水平方向に移動する大麦は、当該***部によって黒条線を含まないその外周部分のみが削られ易くなり、ストレーナ１６の外部、すなわち缶１３の底部へと裏漉しされる一方、黒条線を含む大麦粒の中心部はストレーナ内部へと残されることとなる。 Further, as shown in FIG. 5, the inner surface of the strainer 16 may be formed so as to bulge toward the inside of the strainer. As a result, when kneading, the barley that moves horizontally inside the strainer 16 with respect to the bottom surface of the strainer is easily scraped by the raised portion only on the outer peripheral portion thereof that does not include the black stripes, and the outside of the strainer 16, that is, While being strained to the bottom of the can 13, the center of the barley grain, including the black stripes, will be left inside the strainer.

なお、ストレーナ内部において混練された大麦は、所定時間以上回転させても、それ以上裏漉し処理されなくなる。これは、一定以上の混練・裏漉し処理が為されると、ストレーナ内部に残された混練された大麦の水分が少なくなるため粘性を増し、又、混練された大麦の質量が裏漉しにより減少していくことで遠心力が小さくなるため、ストレーナ１６に設けられた小孔２１を通過するだけの力が得られなくなるためである。 The barley kneaded inside the strainer will not be strained any more even if it is rotated for a predetermined time or longer. This is because when a certain amount of kneading / straining treatment is performed, the water content of the kneaded barley left inside the strainer decreases, so that the viscosity increases, and the mass of the kneaded barley decreases due to the straining. This is because the centrifugal force becomes smaller as the strainer goes, so that the force sufficient to pass through the small holes 21 provided in the strainer 16 cannot be obtained.

すなわち、上記構成によれば、裏漉し装置の所定時間の回転駆動によって、ストレーナ１６内部に黒条線を含む大麦を残し、缶１３の底部に黒条線を殆ど含まない大麦のピューレを得ることができる。 That is, according to the above configuration, it is possible to obtain barley puree containing black striations at the bottom of the can 13 while leaving barley containing black striations inside the strainer 16 by rotationally driving the backing device for a predetermined time. it can.

なお、以上の実施形態では、遠心力を利用した裏漉し装置として、垂直公転軸と傾斜自転軸とを有する２軸式の裏漉し装置を示したが、本発明に使用可能な裏漉し装置としては、垂直自転軸を中心として、周側面に多数の小孔を有する円筒状のストレーナを回転させる１軸式のものや、周側面に多数の小孔を有する円筒状のストレーナを回転させながら、そのストレーナ面にへら部材を介して被処理物を押し当てるへら付き型のもの、さらにはそのへら部材をストレーナ面に沿って摺動させる回転へら付きのもの等々、様々な方式の裏漉し装置を採用することができる。 In the above embodiment, a two-axis type backing device having a vertical revolution axis and an inclined rotation axis is shown as a backing device using centrifugal force, but the backing device that can be used in the present invention is vertical. A uniaxial type that rotates a cylindrical strainer with many small holes on the peripheral side surface around the rotation axis, or a cylindrical strainer with many small holes on the peripheral side surface while rotating the strainer surface. It is possible to adopt various types of lining devices, such as a type with a spatula that presses the object to be processed via a spatula member, and a type with a rotary spatula that slides the spatula member along the strainer surface. it can.

＜混合処理工程＞
次に、上記混練・裏漉し処理工程を経て得られた裏漉し処理物と裏漉し残渣とを適宜の割合で混合して、本発明にかかるピューレ状の大麦加工食品を製造する工程について説明する（ステップ１０５）。 <Mixing process>
Next, a step of producing a puree-like processed barley food product according to the present invention will be described by mixing the back-strained product obtained through the kneading / back-straining process and the back-straining residue at an appropriate ratio (step 105). ).

周知のように、大麦粒の構造は、芽となって成長する部分であって、脂質、無機質、ビタミンを多量に含む胚芽部分と、デンプン、食物繊維、及びタンパク質を蓄え、胚芽の栄養となる胚乳（デンプン層）部分と、胚乳部分の周りを取り巻く糊粉層部分と、糊粉層部分を取り巻く外皮部分とから構成されている。 As is well known, the structure of barley grains is the part that grows as a germ, which stores the germ part containing a large amount of lipids, minerals and vitamins, starch, dietary fiber, and protein, and serves as a nutrient for the germ. It is composed of an endosperm (starch layer) portion, a paste layer portion surrounding the germ milk portion, and an outer skin portion surrounding the paste layer portion.

それらの構成要素の中で、外皮部分と糊粉層部分の大部分、並びに、胚芽部分の大部分は、精麦処理工程において除去されるから、上記混練・裏漉し処理工程を経て得られた裏漉し処理物と裏漉し残渣との中には、それらは殆ど含まれてはいないと推定される。 Among these components, most of the exodermis part, the paste layer part, and most of the germ part are removed in the wheat milling process, so that the lining treatment obtained through the above-mentioned kneading / lining treatment step is performed. It is presumed that the material and the strained residue contain almost no of them.

そうすると、残るデンプン、食物繊維、及びタンパク質を中心とする成分が、裏漉し処理物と裏漉し残渣とに分散して残されるわけであるが、実際、それらの性状からわかるところであるが、裏漉し残渣は黒条線にへばり付く高粘性物質であるのに対して、裏漉し処理物はさらさらとした比較的低粘性物質であることからすると、明らかに、裏漉し処理物と裏漉し残渣とでは、成分乃至比率は同一ではないこと認められる。 Then, the remaining starch, dietary fiber, and protein-based components are dispersed and left in the striation-treated product and the striation residue. In fact, as can be seen from their properties, the striation residue is black. Since it is a highly viscous substance that sticks to the striations, whereas the backed product is a relatively low-viscosity material that is smooth, it is clear that the components or ratios of the backed product and the backed residue are different. It is admitted that they are not the same.

そして、この低粘性物質（裏漉し処理物）こそが、食品に添加したときに、乳化類似の作用を発揮するいわば機能性物質であることが認められる。これは、含水大麦粒を過熱蒸気にて無酸素下又は低酸素下で加熱処理したのち、遠心濾過抽出したことにより得られる性質で、主として、デンプンの一部アルファ化と水溶性繊維の溶出とが相まって得られた性質であると推定される。 Then, it is recognized that this low-viscosity substance (back-strained product) is a so-called functional substance that exerts an action similar to emulsification when added to food. This is a property obtained by heat-treating hydrous barley grains with superheated steam under anoxic or hypoxic conditions and then centrifugally filtering and extracting. Mainly, partial pregelatinization of starch and elution of water-soluble fibers. It is presumed that these are the properties obtained in combination.

もっとも、こうして得られる裏漉し処理物は、乳化類似作用を有すること、保湿作用を有すること、白色度が高いことのほか、水溶性食物繊維が多量に含まれている等の優れた特長を有する反面、風味の点では、大麦本来が有する香ばしさにやや劣り、本来の大麦に比べて成分的な偏りも見られる等の不具合が認められる。 However, the backing processed product thus obtained has excellent features such as having an emulsifying-like action, having a moisturizing action, having a high whiteness, and containing a large amount of water-soluble dietary fiber. In terms of flavor, it is slightly inferior to the original aroma of barley, and there are some defects such as component bias compared to the original barley.

特に、大麦の有する風味（香ばしさ等）の源泉は、外皮部分にあるのに対して、外皮部分は精麦に際して殆ど除去されてしまうため、外皮部分に頼って大麦特有の風味（香ばしさを含む）を回復させるりことは困難である。 In particular, the source of the flavor (fragrance, etc.) of barley is in the exodermis, whereas the exodermis is mostly removed during milling, so the flavor (including fragrance) peculiar to barley depends on the exodermis. ) Is difficult to recover.

そこで、本発明者等は、大麦特有の風味（香ばしさを含む）の回復に関しては、裏漉し残渣部分に着目した。すなわち、裏漉し残渣に含まれる多量の黒条線は、本来、麦の粒にある「くぼみ」に残った外皮であるから、これを利用すれば、大麦特有の風味（香ばしさを含む）を回復させることができる。 Therefore, the present inventors focused on the back-strained residue portion with respect to the restoration of the flavor (including the aroma) peculiar to barley. In other words, the large amount of black striations contained in the back strainer residue is originally the exodermis that remains in the "dents" in the grains of barley, so if you use this, you can restore the flavor (including the aroma) peculiar to barley. Can be made to.

具体的には、上記混練・裏漉し処理工程を経て得られた裏漉し処理物の中に、裏漉し残渣の一部を混入する。混入する方法は、特に、限定されないが、上記混練・裏漉し処理工程の終了後、缶１６内から裏漉し処理物と裏漉し残渣とを取り出して適当な混練容器に移し替え、手作業又はハンド式電動ミキサーなど使用して両者を混合すればよい。 Specifically, a part of the backing residue is mixed in the backing processed product obtained through the above-mentioned kneading / backing treatment step. The method of mixing is not particularly limited, but after the kneading / backing treatment step is completed, the backing processed product and the backing residue are taken out from the can 16 and transferred to an appropriate kneading container, and manually or by hand. The two may be mixed using such as.

なお、混合比は、添加対象となる食品の仕様等により区々であるが、一般的には、裏漉し処理物１００重量部に対して裏漉し残渣２０〜１００重量部の重量比で混合することが好ましい。裏漉し残渣が２０重量部に満たないと、裏漉し残渣混入の効果が顕在化しない一方、裏漉し残渣が１００重量部を超えると、裏漉し処理物の機能性が相殺されかねないからである。 The mixing ratio varies depending on the specifications of the food to be added, but in general, it is possible to mix 100 parts by weight of the back-strained product with a weight ratio of 20 to 100 parts by weight of the back-strained residue. preferable. This is because if the amount of the backing residue is less than 20 parts by weight, the effect of mixing the backing residue does not become apparent, while if the amount of the backing residue exceeds 100 parts by weight, the functionality of the backing processed product may be offset.

また、本発明に係る大麦加工食品（裏漉し残渣混入）は、ペースト状又はゲル状であり、大麦をそのまま粉砕等した大麦粉等では得られない、食品添加材としての種々の有利な特性を有する。 In addition, the processed barley food (mixed with back strained residue) according to the present invention is in the form of a paste or gel, and has various advantageous properties as a food additive that cannot be obtained with barley powder or the like obtained by crushing barley as it is. ..

＜大麦加工食品の特長＞
大麦加工食品（裏漉し残渣混入）の特長について説明する。本発明に係る大麦加工食品（裏漉し残渣混入）は、ペースト状又はゲル状等であって、風味の強さや成分比が顧客のニーズに合致して、使い勝手が良好である利点を有する。なお、そのまま食することも可能である。 <Features of processed barley foods>
The features of processed barley foods (mixed with back strained residue) will be explained. The processed barley food product (mixed with back strained residue) according to the present invention has an advantage that it is in the form of a paste or gel, has a strong flavor and a component ratio that meets the needs of customers, and is easy to use. It is also possible to eat as it is.

＜大麦加工食品（裏漉し残渣混入）の用途＞
大麦ピューレは、例えば、パン、ケーキ、クッキー、クリーム、アイスクリーム等の食品に添加することができる。また、非食品（例えば化粧品など）に添加することも可能である。 <Use of processed barley food (mixed with back strainer residue)>
Barley puree can be added to foods such as breads, cakes, cookies, creams and ice creams. It can also be added to non-food products (such as cosmetics).

＜大麦ピューレ入りパンの製造方法＞
以下に、本発明に係る麦類加工食品を用いた食品の製造方法の一例として、大麦ピューレを用いたパンの製造方法について図７を参照しつつ詳細に説明するが、これによって本発明が限定されるものではない。また、実施例中の重量部は、断らない限り乾燥重量部を示す。 <How to make bread with barley puree>
Hereinafter, as an example of a method for producing a food using processed wheat foods according to the present invention, a method for producing bread using barley puree will be described in detail with reference to FIG. 7, but the present invention is limited thereby. It is not something that is done. Further, the parts by weight in the examples indicate dry parts by weight unless otherwise specified.

＜１．１ 大麦ピューレの製造工程＞
本実施例では、前述の製造工程を経て製造された、裏漉し処理物に対して裏漉し残渣を混入してなるピューレ状大麦加工食品（大麦ピューレ）を用いる。 <1.1 Manufacturing process of barley puree>
In this embodiment, a puree-like processed barley food (barley puree) produced by mixing the back-strained residue with the back-strained product produced through the above-mentioned manufacturing process is used.

＜１．２ パンの製造工程１： ミキシング＞
ミキシング工程について説明する（ステップ２０１）。ミキシング工程では、まず、上述の大麦ピューレ２０重量部と、強力粉（日清カメリヤ：日清製粉株式会社）１００重量部と、グラニュー糖（大東製糖株式会社）５重量部、天然塩（一番食品株式会社）２重量部と、脱脂粉乳（よつ葉乳業株式会社）５重量部と、生イースト（オリエンタル酵母工業株式会社）２重量部と、水６５重量部とをミキサー（マイティＳ３０：株式会社愛工舎製作所）により、低速で４分間、中速で３分間、高速で２分間混合する。次に、当該混練した材料にショートニング（月島食品工業株式会社）５重量部をさらに加え、ミキサーにより、低速で１分間、中速で３分間、高速で２分間混練し、発酵前生地を得た。捏上温度は２６℃±１℃であった。 <1.2 Bread manufacturing process 1: Mixing>
The mixing step will be described (step 201). In the mixing process, first, 20 parts by weight of the above-mentioned barley puree, 100 parts by weight of strong flour (Nisshin Camellia: Nisshin Flour Milling Co., Ltd.), 5 parts by weight of granulated sugar (Daito Sugar Manufacturing Co., Ltd.), and natural salt (Ichiban Foods) Mix 2 parts by weight of defatted milk powder (Yotsuba Dairy Co., Ltd.), 2 parts by weight of raw yeast (Oriental Yeast Industry Co., Ltd.), and 65 parts by weight of water (Mighty S30: Aikosha Co., Ltd.) Mix at low speed for 4 minutes, medium speed for 3 minutes, and high speed for 2 minutes. Next, 5 parts by weight of shortening (Tsukishima Food Industry Co., Ltd.) was further added to the kneaded material, and kneaded with a mixer for 1 minute at low speed, 3 minutes at medium speed, and 2 minutes at high speed to obtain a pre-fermented dough. .. The kneading temperature was 26 ° C. ± 1 ° C.

＜１．３ パンの製造工程２： 発酵工程＞
発酵工程について説明する（ステップ２０２）。発酵工程では、まず、上述のミキシング工程で得られた発酵前生地をドゥコンディショナー（パルテ：戸倉商事株式会社）にて、温度２７℃、湿度７５％の条件で７０分間発酵させ、ガス抜きを行い、さらに４０分間同条件で発酵を行い、一次発酵を終了する。次いで、一次発酵を終了した生地から２６０ｇをとりわけ、３０分間のベンチタイムを取った後、焼き上がりの形にパン生地を成形（モルダー）する。その後、当該成形後のパン生地を金型に入れ、ドウコンディショナー（戸倉商事株式会社）にて温度３８℃、湿度８５％の条件で５６分間の二次発酵を行う。 <1.3 Bread manufacturing process 2: Fermentation process>
The fermentation step will be described (step 202). In the fermentation step, first, the pre-fermentation dough obtained in the above-mentioned mixing step is fermented in a deconditioner (Parte: Tokura Shoji Co., Ltd.) for 70 minutes at a temperature of 27 ° C. and a humidity of 75%, and degassed. Then, fermentation is carried out under the same conditions for another 40 minutes, and the primary fermentation is completed. Next, 260 g of the dough after the primary fermentation is taken, and after taking a bench time of 30 minutes in particular, the bread dough is molded (molder) into a baked shape. Then, the molded bread dough is placed in a mold, and a dough conditioner (Tokura Shoji Co., Ltd.) performs secondary fermentation for 56 minutes under the conditions of a temperature of 38 ° C. and a humidity of 85%.

＜１．４ パンの製造工程３： 焼成工程＞
焼成工程について説明する（ステップ２０３）。焼成工程においては、二次発酵の完了したパン生地を、オーブン（Ｃｏｎｄｏ：ＭＩＷＥ社）にて温度２２０℃で４０分間焼成する。このようにして、完成品であるパンが得られた。 <1.4 Bread manufacturing process 3: Baking process>
The firing step will be described (step 203). In the baking step, the bread dough for which the secondary fermentation has been completed is baked in an oven (Condo: MIWE) at a temperature of 220 ° C. for 40 minutes. In this way, the finished bread was obtained.

［比較例１］
実施例１において、水の添加量を７０重量部とし、大麦ピューレの代わりに市販大麦粉に加水したペースト１２０重量部を用いた以外は同様に実施して比較例１にかかるパンを得た。 [Comparative Example 1]
In Example 1, the amount of water added was 70 parts by weight, and the same procedure was carried out except that 120 parts by weight of a paste hydrated with commercially available barley flour was used instead of barley puree to obtain bread according to Comparative Example 1.

［水分含有量の測定］
実施例１及び比較例１で得られたパンを袋から取り出して重量を測定し、次いで１３５℃で１時間の加熱を行い、その後に再度重量の測定を行った。加熱前後のパンの重量差を水分量とみなし、１日経過後、２日経過後、３日経過後の時点での水分含有量とした。 [Measurement of water content]
The breads obtained in Example 1 and Comparative Example 1 were taken out of the bag and weighed, then heated at 135 ° C. for 1 hour, and then weighed again. The difference in weight of the bread before and after heating was regarded as the water content, and the water content was taken as the time after 1 day, 2 days, and 3 days.

［弾性試験（荷重応力測定）］
実施例１及び比較例１で得られたパンについて、焼成後、室温で９０分間放冷した後、スライサーで２０ｍｍ幅の厚みの試験片に切り分け、１斤ずつ袋詰めを行った。これらの試験片について、それぞれパンを焼成した翌日（１日目）、２日目、３日目の３回、レオメーター（ＮＲＭ−２００２Ｊ、不動工業(株)社製）で弾性力の測定を行った。 [Elasticity test (load stress measurement)]
The breads obtained in Example 1 and Comparative Example 1 were baked, allowed to cool at room temperature for 90 minutes, cut into test pieces having a width of 20 mm with a slicer, and bagged one loaf at a time. For each of these test pieces, the elastic force was measured with a rheometer (NRM-2002J, manufactured by Fudo Kogyo Co., Ltd.) three times on the next day (1st day), 2nd day, and 3rd day after baking the bread. went.

試験を行う際には、先ず袋から試験片を取り出し、試験片の略中央にプランジャーを押し当て荷重応力を加えて１回目の弾性力測定を行い、１回目の測定開始時間から１分後に２回目の弾性力測定を開始して１回目と同様に弾性力の測定を行った。この２回の測定を１セットとして同じ試験片で５回反復測定を行い、５回分のデータを平均したものを１日分のデータとした。
また、各日１回目の測定のピーク値をＦ1、２回目の測定のピーク値をＦ2とし、以下の式に従って各日毎の復元力Ｆrを求めた。
復元力Ｆr（％）＝Ｆ2／Ｆ1×１００ When conducting a test, first take out the test piece from the bag, press a plunger against the center of the test piece, apply load stress, perform the first elastic force measurement, and 1 minute after the first measurement start time. The second elastic force measurement was started, and the elastic force was measured in the same manner as the first measurement. These two measurements were taken as one set, and repeated measurements were performed 5 times with the same test piece, and the average of the data for 5 times was used as the data for 1 day.
Further, the peak value of the first measurement of each day was set to F1, the peak value of the second measurement was set to F2, and the restoring force Fr for each day was calculated according to the following formula.
Restoring force Fr (%) = F2 / F1 x 100

［しっとり感及び柔らかさの官能評価について］
実施例１及び比較例１によるパンについて、しっとり感及び柔らかさの評価を、焼き上がった、翌日（１日目）、２日目、３日目の合計３回行った。評価はしっとり感・柔らかさの各評価毎に、最高評価を５、最低評価を１とした５段階評価で行い、５人のパネラーの合計点を人数で割って加重平均値を算出した。 [Sensory evaluation of moist feeling and softness]
The moist feeling and softness of the bread according to Example 1 and Comparative Example 1 were evaluated three times in total on the next day (1st day), 2nd day, and 3rd day after baking. The evaluation was performed on a 5-point scale with the highest evaluation being 5 and the lowest evaluation being 1 for each evaluation of moist feeling and softness, and the total score of the five panelists was divided by the number of people to calculate the weighted average value.

図８〜１４にはそれぞれ、実施例１の配合割合（図８）、実施例１で得られたパンの含有水分量の推移（図９）、実施例１にかかるパンの外観（図１０）、実施例１で得られたパンの応力値の推移（図１１，１３）、実施例１で得られたパンの復元力の推移（図１２）、実施例１で得られたパンの官能試験結果（図１４）、が示されている。 8 to 14 show the blending ratio of Example 1 (FIG. 8), the transition of the water content of the bread obtained in Example 1 (FIG. 9), and the appearance of the bread according to Example 1 (FIG. 10), respectively. , Changes in the stress value of bread obtained in Example 1 (FIGS. 11 and 13), changes in the restoring force of bread obtained in Example 1 (FIG. 12), and sensory test of bread obtained in Example 1. The result (FIG. 14) is shown.

図１０には実施例１及び比較例１で得られたパンの外観が示されており、図１０（ａ）には実施例１で得られたパン（左）及び比較例１で得られたパン（右）の斜め上方からの外観図が、図１０（ｂ）には実施例１で得られたパンの断面図が、図１０（ｃ）には比較例１で得られたパンの断面図が示されている。本発明にかかる大麦ピューレを用いた実施例１のパンは、従来の大麦粉を用いた比較例１のパンよりも膨らみが良く、内部の気泡も均一かつ丸く残っていることが同図の３枚の写真から見て取れる。 FIG. 10 shows the appearance of the bread obtained in Example 1 and Comparative Example 1, and FIG. 10 (a) shows the bread obtained in Example 1 (left) and the bread obtained in Comparative Example 1. The external view of the bread (right) from diagonally above, FIG. 10 (b) is a cross-sectional view of the bread obtained in Example 1, and FIG. 10 (c) is a cross-sectional view of the bread obtained in Comparative Example 1. The figure is shown. The bread of Example 1 using the barley puree according to the present invention swells better than the bread of Comparative Example 1 using the conventional barley flour, and the bubbles inside remain uniform and round in FIG. 3 of the figure. It can be seen from the photos.

また、図９には実施例１及び比較例１で得られたパンの含有水分量の推移が示されているが、いずれの時点においても、実施例１のパンは比較例１のパンよりも含有水分量が５％以上高いことがわかる。これら図９，１０に示された結果から、両者を食べ比べた場合に、実施例１のパンは比較例１のパンよりも柔らかさとしっとり感に秀でたものであることが推測できる。 Further, FIG. 9 shows the transition of the water content of the breads obtained in Example 1 and Comparative Example 1, but at any time point, the bread of Example 1 was more than the bread of Comparative Example 1. It can be seen that the water content is 5% or more higher. From the results shown in FIGS. 9 and 10, it can be inferred that the bread of Example 1 was superior in softness and moistness to the bread of Comparative Example 1 when the two were eaten and compared.

これらの裏付けとして、図１４には実施例１のパンと比較例１のパンについて官能試験を行った結果が示されている。同図より明らかなように、１日目から３日目までのいずれの時点においても、実施例１のパンの方が柔らかさ、しっとり感の双方で優れているという結果になった。また、評価項目外ではあるが、本発明により得られたパンは香ばしい風味を有するものであった。この香ばしさの程度は、裏漉し処理物だけで構成された大麦ピューレを使用した場合よりも、格段に良好であった。本発明にかかる大麦ピューレを用いることで柔らかさとしっとり感に優れたパンが得られる理由は明らかではないが、本発明にかかる大麦ピューレは製造段階で過熱蒸気による加熱処理を行うことで麦中の澱粉をα化させているため、このことが影響しているのではないかと考えられる。 In support of these, FIG. 14 shows the results of sensory tests on the bread of Example 1 and the bread of Comparative Example 1. As is clear from the figure, the bread of Example 1 was superior in both softness and moistness at any time from the first day to the third day. In addition, although not included in the evaluation items, the bread obtained by the present invention had a fragrant flavor. The degree of this aroma was significantly better than that of using barley puree composed only of the back-strained product. The reason why bread having excellent softness and moistness can be obtained by using the barley puree according to the present invention is not clear, but the barley puree according to the present invention is subjected to heat treatment with superheated steam at the manufacturing stage in wheat. Since the starch is pregelatinized, it is considered that this may have an effect.

次に、実施例１及び比較例１で得られたパンの応力及び復元力の測定結果が図１１〜１３に示されている。一般的に荷重応力は、パンが固い場合にはピーク値が高くなり、逆にパンが柔らかくふんわりしている場合にはピークが低くなる傾向にある。このため、日数経過によりパンが固くなると荷重応力のピーク値は上がることが多い。なお、ピーク値はサンプルの厚みにも影響を受けるため、微細な厚みの差異によりピーク値に影響が出ることも考えられる。 Next, the measurement results of the stress and the restoring force of the bread obtained in Example 1 and Comparative Example 1 are shown in FIGS. 11 to 13. In general, the load stress tends to have a high peak value when the pan is hard, and conversely, a low peak value when the pan is soft and fluffy. For this reason, the peak value of load stress often rises as the bread becomes harder over the course of days. Since the peak value is also affected by the thickness of the sample, it is possible that the peak value is affected by a minute difference in thickness.

実施例１により得られたパンは、日数経過によりやや固さが増すものの、３日経過時点でも十分な柔らかさを有するものであった。一方、比較例１により得られたパンは、１日経過時点で実施例１のパンの４〜５倍程度のピークの高さを有し、復元力についても実施例１のパンより劣るものであった。これらの結果から、実施例１により得られたパンは、比較例１により得られたパンよりも柔らかいものであることが客観的なデータでも裏付けられたものと認められる。 The bread obtained in Example 1 was slightly harder with the lapse of days, but had sufficient softness even after the lapse of 3 days. On the other hand, the bread obtained in Comparative Example 1 has a peak height of about 4 to 5 times that of the bread of Example 1 after one day, and the restoring force is also inferior to that of the bread of Example 1. there were. From these results, it is recognized from the objective data that the bread obtained in Example 1 is softer than the bread obtained in Comparative Example 1.

また、大麦ピューレを用いたパンが膨らみ易いことの原理については未だ定かではないが、発明者らは、以下のように推察している。すなわち、パンの膨らみ易さを左右する要素として、パン生地の水分量とタンパク質の量とが知られている。ここで、本発明においては、大麦を先ず大麦ピューレに加工してから他の原料と混練し、発酵及び焼成を行っている。本件の発明者らは、当該大麦ピューレが、生地中の水分量とタンパク質量を、パンの膨らみに適した量に調製することに寄与しており、それにより、膨らみ易い、ふっくらとしたパンが実現されているものと推察している。 Moreover, although the principle that bread using barley puree tends to swell is not yet clear, the inventors speculate as follows. That is, the amount of water and the amount of protein in bread dough are known as factors that affect the ease of swelling of bread. Here, in the present invention, barley is first processed into barley puree, then kneaded with other raw materials, and fermented and baked. The inventors of the present case have contributed to the barley puree adjusting the amount of water and protein in the dough to an amount suitable for the swelling of bread, thereby producing a fluffy bread that is easy to swell. I presume that it has been realized.

以上の大麦ピューレを用いたパンの製造方法により、香ばしさや風味に優れ、ふっくらとした良好な食感のパンが得られる。 By the above-mentioned method for producing bread using barley puree, bread having excellent aroma and flavor and a plump and good texture can be obtained.

本発明によれば、風味の強さや成分比を簡易に調整しつつ、機能性（乳化類似作用や保湿作用など）に優れかつ使い勝手のよいピューレ状の大麦加工食品を製造することができる。 According to the present invention, it is possible to produce a puree-like processed barley food having excellent functionality (emulsification-like action, moisturizing action, etc.) and being easy to use while easily adjusting the strength of flavor and the component ratio.

１ 加熱炉
２ 容器
３ 大麦
４ ヒータ
５ 蒸気管
６ 過熱蒸気排出口
７ 雰囲気
８ 排気管
９ 公転テーブル
９ａ 公転シャフト
１０ 基台
１１ 自転シャフト
１２ 自転ケース
１３ 缶
１４ 嵌合凹部
１５ 突部
１６ ストレーナ
１７ フランジ
１８ 蓋
１９ ストッパ 1 Heating furnace 2 Container 3 Barley 4 Heater 5 Steam pipe 6 Overheated steam outlet 7 Atmosphere 8 Exhaust pipe 9 Revolution table 9a Revolution shaft 10 Base 11 Rotation shaft 12 Rotation case 13 Can 14 Fitting recess 15 Protrusion 16 Strainer 17 Flange 18 lid 19 stopper

Claims (7)

精麦された大麦粒を所定の時間だけ水中に浸す浸漬工程と、
前記浸漬工程を経た大麦粒を過熱蒸気雰囲気中において加熱処理し、前記大麦粒に存在する黒条線を包み込むように前記大麦粒を膨らませる加熱工程と、
前記膨らんだ大麦粒を、遠心力を用いてストレーナの小孔を通過させることにより、裏漉し処理する裏漉し処理工程と、
前記裏漉し処理工程において前記小孔を通過した裏漉し処理物と前記小孔を通過しなかった裏漉し残渣の一部とを混合することにより、ピューレ状の大麦加工食品を得る混合工程とを備える大麦加工食品の製造方法。 A dipping process in which the milled barley grains are immersed in water for a predetermined time,
A heating step in which the barley grains that have undergone the dipping step are heat-treated in a superheated steam atmosphere to swell the barley grains so as to wrap the black striations present in the barley grains.
A backing treatment step of backing the swollen barley grains by passing them through the small holes of the strainer using centrifugal force, and a backing treatment step.
Barley processing comprising a mixing step of obtaining a puree-like processed barley food product by mixing a back-strained product that has passed through the small holes and a part of the back-strained residue that has not passed through the small holes in the back-straining process. How to make food. 前記過熱蒸気雰囲気中における加熱処理の際、加熱対象物である大麦粒は少なくとも表面まで水で覆われる、請求項１に記載の大麦加工食品の製造方法。 The method for producing a processed barley food product according to claim 1, wherein the barley grains, which are the objects to be heated, are covered with water at least to the surface during the heat treatment in the superheated steam atmosphere. 前記裏漉し処理は、前記膨らんだ大麦粒を混練する混練処理と同時に行われる、請求項１に記載の大麦加工食品の製造方法。 The method for producing a processed barley food according to claim 1, wherein the backing treatment is performed at the same time as the kneading treatment for kneading the swollen barley grains. 前記混練処理は、公転装置と前記公転装置の公転軌道上において自転する自転装置とを有する混練装置を用いて行われ、一方、前記裏漉し処理は前記自転装置中に複数の小孔を有するストレーナを設けることにより行われる、請求項３に記載の大麦加工食品の製造方法。 The kneading process is performed using a kneading device having a revolving device and a rotating device that rotates on the revolution orbit of the revolving device, while the back straining process uses a strainer having a plurality of small holes in the rotating device. The method for producing a processed barley food according to claim 3, which is carried out by providing the food. 前記ストレーナに設けられた小孔は、当該孔の周囲が前記ストレーナの内表面側に***した形状とされている、請求項４に記載の大麦加工食品の製造方法。 The method for producing a processed barley food according to claim 4, wherein the small holes provided in the strainer have a shape in which the periphery of the holes is raised toward the inner surface side of the strainer. 精麦された大麦粒を所定の時間だけ水中に浸す浸漬工程と、
前記浸漬工程を経た大麦粒を過熱蒸気雰囲気中において加熱処理し、前記大麦粒に存在する黒条線を包み込むように前記大麦粒を膨らませる加熱工程と、
前記膨らんだ大麦粒を、遠心力を用いてストレーナの小孔を通過させることにより、裏漉し処理する裏漉し処理工程と、
前記裏漉し処理工程において前記小孔を通過した裏漉し処理物と前記小孔を通過しなかった裏漉し残渣の一部とを混合することにより、ピューレ状の大麦加工食品を得る第１の混合工程と、
前記大麦加工食品を、所定のパン生地と混合し、大麦混合生地を得る第２の混合工程と、
前記第２の混合工程により得られた前記大麦混合生地を発酵させ、発酵生地を得る発酵工程と、
前記発酵工程により得られた前記発酵生地を焼成することにより、大麦含有パンを得る焼成工程と、
を備える大麦含有パンの製造方法。 A dipping process in which the milled barley grains are immersed in water for a predetermined time,
A heating step in which the barley grains that have undergone the dipping step are heat-treated in a superheated steam atmosphere to swell the barley grains so as to wrap the black striations present in the barley grains.
A backing treatment step of backing the swollen barley grains by passing them through the small holes of the strainer using centrifugal force, and a backing treatment step.
In the first mixing step of obtaining a puree-like processed barley food by mixing a backing processed product that has passed through the small holes and a part of the backing residue that has not passed through the small holes in the backing treatment step.
A second mixing step of mixing the processed barley food with a predetermined bread dough to obtain a barley mixed dough, and
A fermentation step of fermenting the barley mixed dough obtained by the second mixing step to obtain a fermented dough,
A baking step of obtaining barley-containing bread by baking the fermented dough obtained in the fermentation step, and
A method for producing barley-containing bread. 精麦された大麦粒を所定の時間だけ水中に浸したのち、過熱蒸気雰囲気中において加熱処理し、前記大麦粒に存在する黒条線を包み込むように膨らませた大麦粒を、遠心力を用いてストレーナの小孔を通過させることにより得られた、前記小孔を通過した裏漉し処理物と前記小孔を通過しなかった裏漉し残渣の一部とを混合する混合工程を含む、ピューレ状大麦加工食品の製造方法。 After immersing the milled barley grains in water for a predetermined time, heat treatment is performed in a superheated steam atmosphere, and the barley grains inflated so as to wrap the black stripes existing in the barley grains are strained by centrifugal force. A puree-like processed barley food product, which comprises a mixing step of mixing a back-strained product that has passed through the small holes and a part of the back-strained residue that has not passed through the small holes. Production method.
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