JPH0358257B2 - - Google Patents
Info
- Publication number
- JPH0358257B2 JPH0358257B2 JP62286269A JP28626987A JPH0358257B2 JP H0358257 B2 JPH0358257 B2 JP H0358257B2 JP 62286269 A JP62286269 A JP 62286269A JP 28626987 A JP28626987 A JP 28626987A JP H0358257 B2 JPH0358257 B2 JP H0358257B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- main raw
- tempered
- raw materials
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000002994 raw material Substances 0.000 claims description 35
- 235000013339 cereals Nutrition 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 239000010419 fine particle Substances 0.000 description 6
- 239000002075 main ingredient Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000000007 visual effect Effects 0.000 description 4
- 235000014571 nuts Nutrition 0.000 description 3
- 239000012467 final product Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 241000208467 Macadamia Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】
「産業上の利用分野」
この発明は穀類フレーク食品の製造方法に関す
る。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a method for producing a cereal flake food product.
「従来の技術」
穀類フレーク食品には、コーングリツツに砂
糖、食塩、麦芽エキスからなる調味料を加え、さ
らに水を加えて撹拌混合し、次いでエクストルー
ダによつて圧縮加熱し、これによつて得られた生
地を圧扁した後焙焼してなるものがある。``Prior art'' Grain flake food is obtained by adding seasonings consisting of sugar, salt, and malt extract to corn grits, adding water, stirring and mixing, and then compressing and heating with an extruder. There are some made by roasting the dough after pressing it.
「発明が解決しようとする問題点」
ところで、従来のこのような穀類フレーク食品
では、コーングリツツを主体としその組成が全体
にわたつて均一であるので、風味、食感が単純で
変化に乏しく、また食品のイメージが固定化し、
視覚的な変化に乏しいという問題があつた。``Problems to be Solved by the Invention'' By the way, such conventional grain flake foods mainly consist of corn grits and have a uniform composition throughout, resulting in simple flavor and texture with little variation. The image of food becomes fixed,
There was a problem with the lack of visual changes.
この発明はこのような事情に鑑みてなされたも
ので、風味、食感が変化に富み、さらに視覚的な
変化に富み、嗜好の多様化に応えることのできる
穀類フレーク食品を得ることのできる製造方法を
提供することを目的とする。 This invention was made in view of the above circumstances, and aims to produce a grain flake food that has a wide variety of flavors and textures, as well as a wide variety of visual changes, and can meet the diversification of tastes. The purpose is to provide a method.
「問題点を解決するための手段」
この発明では、コーングリツツを主原料とし、
これに調味料及び水を加えて浸潤し、次いで蒸煮
した後テンパリングし、これにより主原料材を
得、一方精白米、硬度及び粘度の高い木実類ある
いは繊維強度が高いか乾燥してそのまま保存する
ことのできる野菜類等からなるものを従原料と
し、これに水を加え、次いで蒸煮した後テンパリ
ングし、これにより含水率が主原料材よりも低い
従原料材を得、次いで両原料材を混合し、次いで
エクストルーダによつて圧縮加熱し、これによつ
て得られた顆粒状の生地を再度テンパリングし、
次いで圧扁した後焙焼し、これにより主原料から
なるフレーク中に従原料が細粒として混入されて
なる穀類フレーク食品を製造するようにしたもの
である。"Means for solving the problem" In this invention, corn grits are used as the main raw material,
This is infiltrated with seasonings and water, then steamed and tempered to obtain the main raw materials.On the other hand, polished rice, hard and viscous wood nuts, or those with high fiber strength are dried and stored as they are. The secondary raw material is made of vegetables, etc. that can be processed, water is added to it, then steamed and tempered to obtain a secondary raw material whose water content is lower than that of the main raw material, and then both raw materials are combined. The mixture is mixed, then compressed and heated using an extruder, and the resulting granular dough is tempered again.
The grain flakes are then pressed and then roasted to produce a grain flake food in which the secondary raw material is mixed as fine grains into the flakes composed of the main raw material.
この発明によれば、従原料材の含水率を主原料
材の含水率よりも低くすることにより、主原料か
らなるフレーク中に従原料が細粒として混入され
てなる穀類フレーク食品を得ることができ、従原
料が細粒として主原料からなるフレーク中に分散
され、かつフレーク表面に肉眼で識別できる程度
に露出されることになり、ひいては風味、食感が
変化に富み、さやに視覚的な変化にも富むことに
なる。 According to this invention, by lowering the moisture content of the secondary raw material than that of the main raw material, it is possible to obtain a grain flake food in which the secondary raw material is mixed as fine grains into the flakes made of the main raw material. The secondary ingredients are dispersed as fine particles in the flakes consisting of the main ingredient, and are exposed on the surface of the flakes to the extent that they can be discerned with the naked eye. There will be a lot of change.
「実施例」
以下、実施例につきこの発明を詳細に説明す
る。"Examples" The present invention will be described in detail below with reference to Examples.
図面は穀類フレーク食品の製造工程の一例を概
略的に表したものである。 The drawing schematically represents an example of the manufacturing process of a grain flake food.
まず、コーングリツツ120Kgを主原料とし、こ
れに調味料（砂糖7.4Kg、食塩2.2Kg、麦芽エキス
0.74Kg）及び水30Kgを加え、２〜３時間程度浸潤
し、次いで高圧クツカーを用いて約1.5気圧で約
２時間30分蒸煮し、次いでテンパリングし、これ
により含水率が30〜35％程度の主原料材を得る。 First, 120 kg of corn grits is used as the main ingredient, and seasonings (7.4 kg of sugar, 2.2 kg of salt, malt extract) are added to this.
0.74Kg) and 30Kg of water are added, infiltrated for about 2 to 3 hours, then steamed for about 2 hours and 30 minutes at about 1.5 atmospheres using a high-pressure cooker, and then tempered to a water content of about 30 to 35%. Obtain the main raw material.
一方、精白米40Kgを従原料とし、これに水６〜
７Kgを加え、次いで高圧クツカーを用いて約1.5
気圧で約１時間蒸煮し、次いでテンパリングし、
これにより含水率が主原料材よりも低くて15〜20
％程度の従原料材を得る。 On the other hand, 40 kg of polished rice is used as the secondary raw material, and 6 to 60 kg of water is added to it.
Add 7Kg, then use a high-pressure puller to remove approximately 1.5Kg.
Steamed at atmospheric pressure for about 1 hour, then tempered,
As a result, the moisture content is lower than the main raw material by 15~20%.
% of secondary raw materials are obtained.
次に、両原料材を混合し、次いでエクストルー
ダによつて圧縮加熱し、これによつて得られた顆
粒状の生地を再度テンパリングして全体の含水率
を13〜15％程度とし、次いでロールを用いて圧扁
した後焙焼する。 Next, both raw materials are mixed, then compressed and heated using an extruder, and the resulting granular dough is tempered again to a total moisture content of about 13 to 15%, and then rolled. It is then roasted after being pressed.
これで一応の製品を得ることはできるが、焙焼
後のものにビタミンＣ、Ｅ、B1等の添加物を添
加し、これにより最終製品としてのプレーンを得
るようにしてもよい。また、このプレーンに回転
釜を用いて糖蜜を散布し、これにより最終製品と
してのフローストを得るようにしてもよい。 Although it is possible to obtain a certain product in this manner, additives such as vitamins C, E, and B1 may be added to the roasted product to obtain a plain final product. Alternatively, molasses may be sprinkled on this plain using a rotary pot, thereby obtaining a frost as a final product.
このようにして得られた穀類フレーク食品で
は、従原料材の含水率（15〜20％程度）を主原料
材の含水率（30〜35％程度）よりも低くしている
ので、主原料からなるフレーク中に従原料が細粒
として混入されることになり、これにより従原料
が細粒として主原料からなるフレーク中に分散さ
れ、かつフレーク表面に肉眼で識別できる程度に
露出されることになり、ひいては風味、食感が変
化に富み、さらに視覚的な変化にも富むことにな
る。 In the cereal flake food obtained in this way, the moisture content of the secondary ingredients (about 15 to 20%) is lower than the moisture content of the main ingredients (about 30 to 35%), so The secondary raw material is mixed as fine particles into the flakes made of the main raw material, and as a result, the secondary raw material is dispersed as fine particles in the flakes consisting of the main raw material, and is exposed on the surface of the flakes to the extent that it can be discerned with the naked eye. This results in a wide variety of flavors and textures, as well as a wide variety of visual changes.
なお、従原料である精白米の主原料であるコー
ングリツツに対する割合を調整することにより、
主原料からなるフレーク中に従原料が細粒として
混入する状態を調整することができる。例えば、
上記実施例における副原料の代わりに、精白米を
120Kgに水20Kgを加え、次いで高圧クツカーを用
いて約1.5気圧で約１時間蒸煮し、次いでテンパ
リングして含水率15〜20％程度としたものを用い
るようにしてもよい。また、精白米40Kgに調味料
（砂糖１Kg、食塩0.177Kg、麦芽エキス0.247Kg）
及び水3.33Kgを加え、次いで高圧クツカーを用い
て約1.5気圧で約１時間蒸煮し、次いでテンパリ
ングして含水率15〜20％程度としたものを用いる
ようにしてもよい。さらに、精白米120Kgに調味
料（砂糖３Kg、食塩0.53Kg、麦芽エキス0.74Kg）
及び水10Kgを加え、次いで高圧クツカーを用いて
約1.5気圧で約２時間30分蒸煮し、次いでテンパ
リングして含水率15〜20％程度としたものを用い
るようにしてもよい。なおまた、精白米の代わり
に、硬度及び粘度の高いくるみやマカダミアナツ
ツ等の木実類あるいは繊維強度が高いか乾燥して
そのまま保存することのできる食品、例えばじや
がいもや大豆、ねぎ等の野菜類、パイナツプルや
干しぶどう等の果物類、こんぶやわかめ等の海藻
類を用いるようにしてもよい。 In addition, by adjusting the ratio of polished rice, which is an auxiliary ingredient, to corn grits, which is the main ingredient,
It is possible to adjust the state in which the subsidiary raw material is mixed as fine particles into the flakes made of the main raw material. for example,
In place of the auxiliary raw materials in the above example, polished rice was used.
It is also possible to add 20 kg of water to 120 kg, then steam it for about 1 hour at about 1.5 atmospheres using a high-pressure cooker, and then temper it to a moisture content of about 15 to 20%. Also, 40kg of polished rice and seasonings (1kg of sugar, 0.177kg of salt, 0.247kg of malt extract)
3.33 kg of water may be added thereto, then steamed for about 1 hour at about 1.5 atmospheres using a high-pressure cooker, and then tempered to a moisture content of about 15 to 20%. In addition, 120Kg of polished rice and seasonings (3Kg of sugar, 0.53Kg of salt, 0.74Kg of malt extract)
It is also possible to add 10 kg of water, then steam for about 2 hours and 30 minutes at about 1.5 atmospheres using a high-pressure cooker, and then temper it to a moisture content of about 15 to 20%. Furthermore, instead of polished rice, you can use nuts such as walnuts and macadamia nuts that have high hardness and viscosity, or foods that have high fiber strength or can be dried and stored as they are, such as potatoes, soybeans, green onions, etc. Vegetables, fruits such as pineapple and raisins, and seaweeds such as kelp and wakame may also be used.
「発明の効果」
以上説明したようにこの発明によれば、従原料
材の含水率を主原料材の含水率よりも低くしてい
るので、主原料からなるフレーク中に従原料を細
粒として混入させることができ、従原料が細粒と
して主原料からなるフレーク中に分散され、かつ
フレーク表面の肉眼で識別できる程度に露出され
ることになり、ひいては風味、食感が変化に富
み、さらに視覚的な変化にも富むことになり、嗜
好の多様化に応えることができる。``Effects of the Invention'' As explained above, according to the present invention, the moisture content of the secondary raw material is lower than that of the main raw material, so the secondary raw material is made into fine particles in the flakes made of the main raw material. The secondary ingredients are dispersed as fine particles in the flakes consisting of the main ingredient, and are exposed to the extent that they can be discerned with the naked eye on the surface of the flakes, resulting in a wide variety of flavors and textures. It also has a wide range of visual variations and can respond to diversifying tastes.
図面は穀類フレーク食品の製造工程の一例を概
略的に示す図である。
The drawing is a diagram schematically showing an example of a manufacturing process of a cereal flake food.
Claims (1)
及び水を加えて浸潤し、次いで蒸煮した後テンパ
リングし、これにより主原料材を得、一方精白
米、硬度及び粘度の高い木実類あるいは繊維強度
が高いか乾燥してそのまま保存することのできる
野菜類等からなるものを従原料とし、これに水を
加え、次いで蒸煮した後テンパリングし、これに
より含水率が主原料材よりも低い従原料材を得、
次いで両原料材を混合し、次いでエクストルーダ
によつて圧縮加熱し、これによつて得られた顆粒
状の生地を再度テンパリングし、次いで圧扁した
後焙焼し、これにより主原料からなるフレーク中
に従原料が細粒として混入されてなる穀類フレー
ク食品を製造することを特徴とする穀類フレーク
食品の製造方法。1 Corn grits are used as the main raw material, seasonings and water are added to it, infiltrated, then steamed and tempered to obtain the main raw material.On the other hand, polished rice, hard and viscous wood nuts or fiber strength Vegetables and other materials that can be stored as they are after being dried or dried are used as secondary raw materials, water is added to this, then steamed and tempered, thereby producing secondary raw materials with a lower moisture content than the main raw materials. Gain,
Next, both raw materials are mixed, then compressed and heated using an extruder, and the resulting granular dough is tempered again, then pressed and roasted, thereby forming flakes made of the main raw material. 1. A method for producing a grain flake food, which comprises producing a grain flake food in which a secondary ingredient is mixed in the form of fine grains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62286269A JPH01128757A (en) | 1987-11-12 | 1987-11-12 | Preparation of cereal flake food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62286269A JPH01128757A (en) | 1987-11-12 | 1987-11-12 | Preparation of cereal flake food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01128757A JPH01128757A (en) | 1989-05-22 |
| JPH0358257B2 true JPH0358257B2 (en) | 1991-09-04 |
Family
ID=17702175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62286269A Granted JPH01128757A (en) | 1987-11-12 | 1987-11-12 | Preparation of cereal flake food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01128757A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5510130A (en) * | 1991-08-16 | 1996-04-23 | The Quaker Oats Company | Ready-to-eat cereal flakes and process for making same |
| DK0626138T3 (en) * | 1993-05-25 | 2002-01-28 | Quaker Oats Co | Process for making ready-to-eat breakfast flakes |
| JPH07255411A (en) * | 1994-03-18 | 1995-10-09 | Fujisuko Kk | Roasted vegetable and its production |
| JP5417189B2 (en) * | 2010-01-13 | 2014-02-12 | 天野実業株式会社 | Powder soup |
-
1987
- 1987-11-12 JP JP62286269A patent/JPH01128757A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01128757A (en) | 1989-05-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100869406B1 (en) | The manufacturing method of the rice cake covered with bean flour and the manufacturies thereby | |
| KR20020006325A (en) | Coated rice and preparation thereof and cooked products thereof | |
| JPS62208247A (en) | Production of gelatinized cereal | |
| US3640728A (en) | Instant oat cereal product | |
| KR100567571B1 (en) | Scorched rice snack and manufacturing method thereof | |
| US2928743A (en) | Method of preparing a flaked cereal product thickening with liquid | |
| KR20200064393A (en) | Glutinous Rice Cake including Glutinous Barley and its preparing method | |
| JPH0358257B2 (en) | ||
| US3704134A (en) | Process for preparing an instant oat cereal | |
| US3620761A (en) | Cook-in-the-bowl cereal | |
| KR102001520B1 (en) | Process for prparing rice dregs using Goami4 | |
| KR100362250B1 (en) | A making method of rice-bran and chaff paste | |
| JP3295654B2 (en) | Method for producing processed non-glutinous rice product, method for producing rice cake shaped body, and method for producing α powder | |
| US3442658A (en) | Method of processing vegetable food product of chip form | |
| KR100296470B1 (en) | How to make snacks with good texture | |
| KR102471502B1 (en) | Method for producing instant scorched grain stick | |
| CN112956644B (en) | Steamed tsamba cake and its preparing process | |
| JPH03236756A (en) | Production of bean curd refuse | |
| KR101276464B1 (en) | A method of preparing red bean paste powder and a red bean paste powder prepared from the same | |
| US2255427A (en) | Food process | |
| KR0136937B1 (en) | Processing method of seasoning for garlic bread | |
| JPS5894347A (en) | Rice cracker containing barley | |
| JP3086923B2 (en) | Method for producing soy granules | |
| JPS61166370A (en) | Preparation of flavored nonglutinous rice cake | |
| JP3238549B2 (en) | Puffed food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080904 Year of fee payment: 17 |