JP6591180B2 - 発酵穀物製造方法 - Google Patents
発酵穀物製造方法 Download PDFInfo
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- JP6591180B2 JP6591180B2 JP2015051935A JP2015051935A JP6591180B2 JP 6591180 B2 JP6591180 B2 JP 6591180B2 JP 2015051935 A JP2015051935 A JP 2015051935A JP 2015051935 A JP2015051935 A JP 2015051935A JP 6591180 B2 JP6591180 B2 JP 6591180B2
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Description
大釜(ロースター)にそれぞれ10袋ぶんの発酵雑穀を入れ、100℃〜110℃の温度で5分から10分焙煎をかける。焙煎は、様子を見ながら火力と時間を調整するが、本発明では、それぞれの袋の雑穀配合比が同一であるので、ロースターによる焙煎ムラがほとんど生じない。
原料を、重量順に、はだか麦、青肌玄米、もち玄米、黒米、とうもろこし、赤米、もち麦、発芽玄米、たかきび、はと麦、もちきび、もちあわ、ひえ、緑米、アマランサス、うるちあわ、として、はだか麦、青肌玄米、もち玄米、黒米を主要な原料とし、これらは単体で8重量%以上、合計で65重量%以上を占めるように混合して同様に発酵焙煎雑穀粉を製造した。甘みは同等であったが、色味と香りが若干異なり、販売先、卸先の要望にこたえて、製品バリエーションを増やせることを確認した。
また、パンやクッキー、クレープなどの、製菓・製パンの材料にも用いることもできる。
また、原料が雑穀であることから、お湯に溶かして雑穀粥として食することも可能である。
また、繊維質が多いことから、整調機能も期待できる。
Claims (4)
- 複数種類の穀物からなりその配合比を一定とした混合穀物を同量ずつ複数の小分け容器に所定量の水と共にそれぞれ入れ、
これを炊きあげてアルファ化し、
その後、容器内に麹菌をそれぞれ添加し、混合穀物の粒が原形を留めた発酵途中の状態の所定時間にて発酵を終了させ、
容器から混合穀物を取り出し、焙煎工程を含んだ乾燥工程を経て8.0%以下の水分量とし、
これを粉砕して発酵穀物粉を製造することを特徴とする発酵穀物粉製造方法。 - 容器は、密封可能な耐熱性ポリ袋であることを特徴とする請求項1に記載の発酵穀物粉製造方法。
- 水は、混合穀物の重量に対して10wt%〜20wt%の範囲内で小分け容器に入れることを特徴とする請求項2に記載の発酵穀物粉製造方法。
- 穀物は、はと麦、もち麦、米粒麦、はだか麦、押麦、胚芽押麦、青肌玄米、もち玄米、発芽玄米、緑米、赤米、黒米、たかきび、もちきび、うるちあわ、もちあわ、とうもろこし、ひえ、アマランサス、のなかから複数選ばれることを特徴とする請求項1、2または3に記載の発酵穀物粉製造方法。
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JP2015051935A JP6591180B2 (ja) | 2015-03-16 | 2015-03-16 | 発酵穀物製造方法 |
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JP2016171748A JP2016171748A (ja) | 2016-09-29 |
JP6591180B2 true JP6591180B2 (ja) | 2019-10-16 |
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Families Citing this family (1)
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KR102513627B1 (ko) * | 2020-05-28 | 2023-03-23 | 양민호 | 열처리 입국차 및 이의 제조방법 |
Family Cites Families (9)
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JPS6181756A (ja) * | 1984-09-28 | 1986-04-25 | Ajinomoto Co Inc | 即席乾燥米の製造法 |
JPS61195655A (ja) * | 1985-02-26 | 1986-08-29 | House Food Ind Co Ltd | 乾燥α化穀物の製造方法 |
JPH0276545A (ja) * | 1988-09-13 | 1990-03-15 | Kaoru Hasebe | α化玄米粉を主体とする健康食品及びその製造方法 |
JPH10271964A (ja) * | 1997-03-31 | 1998-10-13 | Hisaka Works Ltd | 穀類、豆類、根菜類等の加熱調理方法及び装置 |
JP2001120203A (ja) * | 1999-10-29 | 2001-05-08 | Oto Corporation:Kk | 酵素食品 |
JP2005006569A (ja) * | 2003-06-19 | 2005-01-13 | Hakubaku:Kk | そば茶の製造方法 |
JP2005245410A (ja) * | 2004-03-01 | 2005-09-15 | Sunbread Kyogyo Kumiai | 焙煎発芽穀物及びその製造方法及びこれを含有する食品 |
JP4319598B2 (ja) * | 2004-08-17 | 2009-08-26 | 石井食品株式会社 | レトルト米飯の製造方法 |
JP4726809B2 (ja) * | 2007-01-05 | 2011-07-20 | クノール食品株式会社 | 雑穀類乾燥具材の製造方法 |
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