JPS58121763A - Preparation of grain which can be mixed and cooked with rice - Google Patents

Abstract

PURPOSE:To prepare grain which can be mixed with rice and cooked by the ordinary rice cooking method, and can be taken without undesirable feeling, by heating grain in fluidized state under specific conditions, and quenching the grain to cause cracking at the surface of the grain. CONSTITUTION:Grains such as wheat, miscellaneous cereals, etc. are agitated in a rotary vessel, optionally heated for several seconds - several minutes by introducing superheated steam into the vessel, and heated by introducing hot air of 90-130 deg.C for 10-30min. The heated grains are quenched by introducing chilled air at <=30 deg.C into the vessel thereby causing a number of cracks to the surface of the grain.

Description

【発明の詳細な説明】 この発明は、米、特に精白米と混合し、自動炊飯器等の
通常米を炊飯する手段で炊飯し九とき、異和感なくおい
しく喫食できる飯となる、米と混合炊飯が可能な穀粒の
製造法に関するものである。Detailed Description of the Invention This invention provides rice, especially rice, which is mixed with polished rice and cooked using a means for cooking regular rice such as an automatic rice cooker, resulting in rice that can be eaten deliciously without any discomfort. This invention relates to a method for producing grains that can be mixed and cooked.

麦や雑穀は、精白米に比ベビタミンやミネラルが多いば
かシでなく、蛾近その生理効果が注目されているダイエ
タリーファイバー４多く含み、健康保持に有効な食品と
考えられている。Wheat and other grains are not only rich in vitamins and minerals compared to polished rice, but also contain a lot of dietary fiber 4, which is attracting attention for its physiological effects, and are considered to be effective foods for maintaining health.

しかし、これらの穀粒は、それのみで喫食したのでは味
が劣に、毎日喫食するには耐え難いものである。そこで
米と混合して喫食することが考えられるが、そのまま米
と混合して米と同様に炊飯したのでは、炊飯時間に差が
ある丸めか、柔軟でおいしい飯とはならず、例えば別々
に炊飯した後、混合するなど大変手間がかかり、一般に
一゛はほとんど利用されていない。However, these grains have poor taste when eaten alone, and are unbearable to be eaten every day. Therefore, it is conceivable to mix it with rice and eat it, but if you mix it with rice and cook it in the same way as rice, the rice will be rounded with a difference in cooking time, or the rice will not be flexible and delicious. Since it takes a lot of time to mix the rice after cooking, it is rarely used in general.

そこで精白麦、押麦等のごとく前処理を施して米と混合
炊飯が可能な状態となして利用されていしかし、従来の
前処理は、例えば押麦でみると、大麦を搗精後、蒸気加
熱し、次いで加熱圧偏し、更に低温乾燥が行われ、また
稗の場合を黒蒸法でみると、水洗後、水に浸し、次いで
蒸煮し、次いで放冷後、乾燥し、更に搗精するなど大変
工程数が多く手間がかかるだけでなく、時間も要した。Therefore, pre-processing is applied to polished barley, rolled barley, etc. so that it can be mixed with rice and used for cooking. Next, heat and pressure are applied, followed by low-temperature drying. In the case of millet, using the black steaming method, the process is very difficult: washing with water, soaking in water, then steaming, then leaving to cool, drying, and further milling. Not only were there a large number of steps, which required a lot of effort, but it also took time.

しかも、搗精により栄養成分の多い糖分が除かれる丸め
栄養的に劣ったものとなった。Moreover, the milling process removes sugar, which has a high nutritional content, resulting in a product that is nutritionally inferior.

この発明の発明者らは、麦や雑穀などを米と混合して炊
飯するには、炊飯時間が米と同じでなければならず、そ
の九めには精白米と同じ速度で穀粒中心部まで水分が到
達し、そこの澱粉質を糊化させることが必要であると考
え種々検討し、この発明を完成させ友。The inventors of this invention discovered that in order to cook rice by mixing barley, millet, etc. with rice, the cooking time must be the same as that of rice, and in the ninth step, the center of the grain must be cooked at the same speed as polished rice. I thought that it was necessary for water to reach up to the surface and gelatinize the starch there, and after various studies, I completed this invention.

この発明は、麦や雑穀などの穀粒を流動状態とＬ＆がら
１０〜３０分間、９０〜１３０ＣｉＣ加熱の亀裂より水
分が侵入し、穀粒中心部まで到達するため精白米と同じ
ように炊飯されるものとなったと考えられる。In this invention, grains such as wheat and millet are heated in a fluid state for 10 to 30 minutes at 90 to 130 CiC. Moisture penetrates through the cracks and reaches the center of the grain, so it can be cooked in the same way as polished rice. It is thought that it became something like this.

この発明に用いる穀粒とは、麦や雑穀など米以外の穀類
を指している。The grains used in this invention refer to grains other than rice, such as wheat and millet.

この発明を実施するには、まず穀粒を流動状態としなが
ら９０〜１３０℃となし、この温度に１０〜３０分間加
熱を行う。To carry out this invention, grains are first brought to a fluid state at 90 to 130°C and heated to this temperature for 10 to 30 minutes.

穀粒を流動状態とするＫは、例えば筒状体に穀粒を入れ
下よシ送風して流動させる、或いは水平回転筒等の回転
容器に穀粒を入れて回転させ、転動させるなどの方法で
行うことが可能である。To bring the grain into a fluid state, for example, the grain may be placed in a cylindrical body and made to flow by blowing air downwards, or the grain may be placed in a rotating container such as a horizontal rotating cylinder and rotated and rolled. It is possible to do it by method.

まえ、加熱は、流動状態の穀粒に熱風を送風することＫ
より短時間のうちに所望の温度となすことができる。穀
粒が９０〜１３０℃となったらその温度Ｋ１０〜３０分
間保つようＫする。これＫすることにより精白米と同じ
条件で炊飯されるものとなるようにする。。First, heating involves blowing hot air onto the grains in a fluidized state.
The desired temperature can be achieved in a shorter time. When the temperature of the grain reaches 90 to 130°C, heat it to maintain that temperature for 10 to 30 minutes. By doing this, the rice will be cooked under the same conditions as polished rice. .

次いで、加熱が終了後、可及的速やかに冷却を行い、３
００以下とする。Next, after heating is completed, cooling is performed as soon as possible, and 3
00 or less.

冷却は、冷却室等に移動させて行っても良いが、流動状
態を保ちながら冷風を送風することによシ短時間で冷却
させることができる。Cooling may be performed by moving the material to a cooling room or the like, but it can be cooled in a short time by blowing cold air while maintaining the fluid state.

この急激な冷却により穀粒の表面と内部に温度勾配が生
じ、ひずみが出来る丸めか穀粒表面に多数条の亀裂が生
じる。This rapid cooling creates a temperature gradient between the surface and inside of the grain, resulting in rounding that causes distortion or multiple cracks on the surface of the grain.

このように処理して表面に亀裂を生じさせた穀粒を精白
米と混合し、例えば電気釜などのごとき一般家庭で米を
炊飯する器具を用いて炊飯し九場合、米と同時に穀粒も
炊飯され柔軟な粒子とな夛、従来の方法に比べ簡単に炊
飯でき、しかもおいしいものが得られ丸。If the grains that have been treated in this way to create cracks on the surface are mixed with polished rice and cooked using an ordinary household rice cooking appliance such as an electric kettle, the grains are mixed with the rice. Because the rice is cooked into flexible particles, it is easier to cook rice than traditional methods, and the rice is delicious.

次に１この発明を実施例により説明する。Next, the present invention will be explained with reference to examples.

の冷風を送風して出口温度が２３℃となるまで冷却し、
中の大麦を取り出した。この時の大麦の温度は２６℃で
あった。この大麦は、表面に多数の亀裂が生じていたが
内部には達せず、糠層の剥離や割れ等はみられなかっ九
。Blowing cold air until the outlet temperature reaches 23℃,
I took out the barley inside. The temperature of the barley at this time was 26°C. This barley had many cracks on its surface, but none of them reached the inside, and no peeling or cracking of the bran layer was observed9.

この処理済み大麦２部に対し精白米８部の割合で混合し
九混合米を、加水量を１割増す以外は電気釜を用いて精
白米を炊飯する場合と同様にして炊飯し、麦入シ飯を得
た。この飯は麦粒の中心部までよく糊化され米飯粒と同
様に柔軟なものとなり、大変おいしかった。Mix 2 parts of this treated barley with 8 parts of polished rice, and cook the mixed rice in the same manner as when cooking polished rice using an electric pot, except that the amount of water added is increased by 10%. I got fried rice. This rice was well gelatinized to the center of the barley grains, becoming as flexible as rice grains, and was very delicious.

実施例２ 稗を回転筒型乾燥装醍に入れ、回転させながらまず１１
０℃の過熱水蒸気を２分間送気し、引き続き１１０℃の
乾燥空気を１０分間送風した。次い、で厘ちに２０Ｃの
冷却空気を送風し、内容物が２５℃となったところで取
り出した。このものは、表面に数条の亀裂が認められ九
が、割れた粒はみ合した混合米を実施例１と同様に炊飯
し丸板は、稗の存在をほとんど意識せずに食べられるも
のとなり九。Example 2 Put the millet into a rotary cylinder type drying equipment, and while rotating it, first 11
Superheated steam at 0°C was blown for 2 minutes, and then dry air at 110°C was blown for 10 minutes. Next, cooled air at 20C was blown into the container, and when the temperature of the contents reached 25C, the contents were taken out. This rice has several cracks on the surface, and the mixed rice with cracked grains interlocked with each other is cooked in the same manner as in Example 1, and the round plate can be eaten without being aware of the presence of the millet. Neighbor Nine.

特許出願人　　森永製菓株式会社Patent applicant: Morinaga & Co., Ltd.

Claims (1)

【特許請求の範囲】[Claims] 麦や雑穀などの穀粒を流動状態としながら９０〜１３０
℃に１０〜３０分間加熱後、速やかに３０Ｃ以下とする
ととによシ穀粒表面に亀裂を生じさせることを特徴とす
る米と混合炊飯が可能な穀粒の製造法。90-130 while keeping grains such as wheat and millet in a fluid state.
A method for producing grains that can be mixed and cooked with rice, characterized in that after heating to 10 to 30 minutes at a temperature of 10 to 30 minutes, the temperature is immediately lowered to 30C or less to produce cracks on the surface of the grains.