JPS6012944A - Barley flour containing adlay - Google Patents
Barley flour containing adlayInfo
- Publication number
- JPS6012944A JPS6012944A JP58121380A JP12138083A JPS6012944A JP S6012944 A JPS6012944 A JP S6012944A JP 58121380 A JP58121380 A JP 58121380A JP 12138083 A JP12138083 A JP 12138083A JP S6012944 A JPS6012944 A JP S6012944A
- Authority
- JP
- Japan
- Prior art keywords
- barley
- barley flour
- starch
- adlay
- refined
- 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.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
本発明−、パｌ−麦を含有した大麦粉に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to barley flour containing parley.
近年、米の過剰にともなう稲作の生産調整が推進さノア
１、その転作用と［，２て大麦、・・ト麦等の生産４Ｉ
ｌ（ＩＪ（！が全国的にコイ（められている３、なかで
もパト麦ｉ１湧方薬として基庁任（ヨクィーン）ともＩ
Ｉ゛Ｆばれ、その効用は公知されているところであり、
最近では健康食品として市ｊ易にかなり出廻っている状
態である。しかし、ノ・ト麦は澱粉のアルファ化が米麦
に比べて雛しく、長時間水に浸漬した後に煮沸しなけれ
ばならず、多くはお茶として利用するか、一部が米飯混
用として利用されているにすぎない。In recent years, the production adjustment of rice cultivation has been promoted due to the surplus of rice.
l(IJ(!) is widely regarded as carp (3), and among them, I
I゛F, its effectiveness is well known,
Recently, it has become widely available in the market as a health food. However, the gelatinization of starch in Noto barley is slower than that of rice barley, and it must be boiled after soaking in water for a long time, so it is mostly used as tea, and some are used as a mixture with boiled rice. It's just that.
甘だ大麦は戦０（■、戦中、戦後にわたり米麦飯混用と
して全国民に愛用されてきたが、近時食生活が豊かにな
るにつれ、その需要は激減の一途をたどり、その利用も
主に味噌、焼酎等の食品二に業用原料として流通して漸
次利用が少なくなっている。Amada barley was used as a mixture of rice and barley throughout the war and after the war, but as people's diets have become richer in recent years, the demand for it has continued to decline, and its use has become limited to Its use is gradually decreasing as it is distributed as a raw material for food products such as miso and shochu, and for industrial use.
しかし、最近になって［グイニークリ−ファイバー」と
いう食物繊維素が人体の生！ＩＩ的消化に不可欠のもの
であることがアメリカや我国でも立ｇｉＥされ、その中
のへミセルローズの精白大麦の含有量は白米の８０倍も
含まれていることが判り、精白大麦の効用がｒＩＪ′認
識されて来ている。However, recently, dietary fiber called [Guiny Cree Fiber] has been added to the human body! It has been established in the United States and Japan that it is essential for human digestion, and it has been found that the content of hemicellulose in refined barley is 80 times that of white rice, and the effectiveness of refined barley has been confirmed. rIJ' is being recognized.
本発明は、」―記諸点を勘案して名オＩＴ＋薬味成分に
富み滋養強壮、利尿効果ＶＣ秀）１クヒハト麦と、ｒダ
イニータリーファイバー」という食物繊紐素全多計に含
有した大麦とを主原刺として製粉した・・１・麦入り大
麦粉であって、麺類、パン、ホノトケーキ用ミックスパ
ウダー１、菓子、ギョーザ、７ユーマイ皮、或いはすい
とん等の原利料として使用し、栄養価値の高い保健食品
を得ることが出来ることを特徴とするものである０
重重、実施例を例記しながら本発明の詳細な説明する。The present invention takes into consideration the points mentioned above, and is based on barley containing a total amount of dietary fibres, 1. Kuhi pigeon barley, and 1. dynataly fiber. 1. Barley flour containing barley, which is milled as the main raw material, and is used as a raw material for noodles, bread, honoto cake mix powder 1, sweets, gyoza, 7 Yumai skin, or suiton, etc. The present invention will be described in detail with reference to Examples, which are characterized by the ability to obtain health foods of high value.
精白したノ・ト麦または胚芽つきノ・ト麦を水洗して水
分含有率２０乃至２５％まで吸水させた後に加熱定温乾
燥器丑たはマイクロウェーブ加熱装置等を用いて加熱、
乾燥して水分含有率１２乃至１５係、澱粉のアルファ化
度を１０乃至２０チまで助長し、調質タンク内に貯留し
た後にアルファ化を助長した精白したノ・ト麦捷たは胚
芽つきノ・ト麦と精白した大麦とを適性比率（例えば重
量比３ニア）で配合、混合してパフマシンに投入し、混
線、高温、高圧、放出膨化の工程を経てノ・ト麦や大麦
の澱粉を９８乃至１００％まで完全アルファ化させたも
のを製粉機で８０乃至１６０メツシユになる様に粉末化
した糊料Ａに、精白した大麦を８０乃至１６０メツシユ
に通常の方法で製粉した大麦粉Ｂを適性比率（例えば重
量比３ニア）で混合してハト麦入り大麦粉Ｃを＋１″４
成ずべくなして成るものである。Refined wild tomato or germ-bearing wild tomato is washed with water to absorb water to a moisture content of 20 to 25%, and then heated using a constant temperature dryer or microwave heating device.
After drying, the water content is 12 to 15, the degree of gelatinization of starch is promoted to 10 to 20, and after being stored in a tempering tank, refined grains or grains with germs are stored.・Blend tomato and refined barley in an appropriate ratio (e.g. weight ratio 3nia), mix and feed into a puff machine, and go through the processes of mixing, high temperature, high pressure, and releasing and expanding to produce starch from tomato and barley. Add barley flour B, which is made by milling refined barley to 80 to 160 mesh using a normal method, to the paste A, which is completely pregelatinized to 98 to 100% and pulverized to 80 to 160 mesh using a flour mill. Mix in an appropriate ratio (for example, weight ratio 3 near) and add barley flour C with pigeon wheat +1″4
It is something that can be done as much as possible.
つぎに、実施例を例記しながら本発明の作用効果を説明
する。Next, the effects of the present invention will be explained with reference to Examples.
ハト麦澱粉は、その他の澱粉に比べその粒子が２倍も大
きく、ノ・ト麦の加工性を大きく拒んでいる。そこで、
本発明においては、精白したノ・ト麦または胚芽つきの
ハト麦を適貿な加熱乾燥器により澱粉のアルファ化度を
ｌ Ｏ乃至２０係寸で助長させてＭｉＴ処理し、該アル
ファ化を助長した／・ト麦と精白した大麦とを混合しパ
フマシンに投入してハト麦並びに大麦の澱粉質を完全ア
ルファ化させるものである。パフマシンによる混練、高
温、高圧、膨化の工程では、ハト麦を単独でパフさせる
とハト麦の脂肪により王力不足となりパフマシンの連続
運転に支障を来すので、脂肪の少ない大麦と混合してパ
フさせることによって効率の良い連続パフが可能となり
、前処１１！ ｌ／（：より完全アルファ化された・・
ト麦は特異臭も消滅するものである。The particles of pigeon starch are twice as large as those of other starches, which greatly hinders the processability of pigeon starch. Therefore,
In the present invention, milled wild oats or pigeon oats with germ are treated with MiT using a suitable heating dryer to promote the degree of gelatinization of starch by a factor of 10 to 20, thereby promoting the gelatinization. /・Tote and refined barley are mixed and put into a puff machine to completely alphanize the starch of the pigeon and barley. During the kneading, high-temperature, high-pressure, and puffing processes using a puff machine, if the pigeon barley is puffed alone, the fat in the barley will cause a lack of power, which will impede the continuous operation of the puff machine. By doing so, efficient continuous puffing is possible, and Preposition 11! l/(: More completely alphanized...
The peculiar odor of tomato also disappears.
本発明によりパフして製粉した糊料Ａは粘性が強く、別
に精白した大麦を通常の方法で製粉した大麦粉Ｂを例え
ば３ニア位の重量比で混合して）・ト麦入り大麦粉Ｃと
なすもので、該ノ・ト麦入り大麦粉Ｃは、各種の粉製品
を製造する場合において、完全アルファ化した糊料Ａの
澱粉の粘性によりグルーテンを必要とせず、且つそれぞ
れの特徴を持つハト麦と大麦との優れた成分により、麺
類、ノーン、ホットケーキ用ミックスノζウダー、菓子
、ギョーザ、シューマイ皮、すいとん等を製造し、食す
る人の健康を増進させ得る等、前記した様な顕著な諸効
果を奏するものである。Thickening material A obtained by puffing and milling according to the present invention has a strong viscosity, and is prepared by mixing barley flour B, which is prepared by milling separately milled barley in a conventional manner, at a weight ratio of, for example, about 3. When manufacturing various flour products, the barley flour C containing Noto barley does not require gluten due to the viscosity of the starch of the thickening material A, which has been completely pregelatinized, and has its own characteristics. The excellent ingredients of pigeon wheat and barley can be used to produce noodles, non-noodles, mixed powder for pancakes, sweets, gyoza, shumai skin, sweet potatoes, etc., and can improve the health of the people who eat them. It has many remarkable effects.
％許出願人 石橋淳助Percentage applicant: Junsuke Ishibashi
Claims (1)
７た精白・・ト麦または胚芽つき・・ト麦と、精白した
大麦とを・適性比率で混合した鏝にポーラス状に膨化さ
せて澱粉を完全アルファ化させ粉末状となした糊料に通
常の工程で製粉した大麦粉を適性比率で混合したことを
特徴として成る、・・ト麦入り大麦粉１〕1 Boil water, heat, and temper to promote gelatinization of starch (
7. Refined tomato or germ-bearing tomato and refined barley are mixed in an appropriate ratio in a trowel and swollen into a porous shape to completely pregelatinize the starch, which is usually used as a paste material. Barley flour with totes is characterized by mixing barley flour milled in the process in an appropriate ratio...
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58121380A JPS6012944A (en) | 1983-07-02 | 1983-07-02 | Barley flour containing adlay |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58121380A JPS6012944A (en) | 1983-07-02 | 1983-07-02 | Barley flour containing adlay |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6012944A true JPS6012944A (en) | 1985-01-23 |
| JPS647744B2 JPS647744B2 (en) | 1989-02-09 |
Family
ID=14809786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58121380A Granted JPS6012944A (en) | 1983-07-02 | 1983-07-02 | Barley flour containing adlay |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6012944A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61209560A (en) * | 1985-03-13 | 1986-09-17 | Ishibashi Kogyo Kk | Production of polished barley containing adlay |
| JPS62195255A (en) * | 1986-02-22 | 1987-08-28 | Nisshin Flour Milling Co Ltd | Highly oleaginous food containing adlay flour |
| JPS6322155A (en) * | 1986-07-11 | 1988-01-29 | Tadayoshi Sakabe | Production of unpolished rice flour |
| US5070839A (en) * | 1988-10-03 | 1991-12-10 | Mitsubishi Denki Kabushiki Kaisha | Ignition timing control apparatus for a marine engine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5539791A (en) * | 1978-09-14 | 1980-03-19 | Koichi Nakamura | Utilization of adlay |
| JPS56169553A (en) * | 1980-05-29 | 1981-12-26 | Nippon Carbide Ind Co Ltd | Adlay flour composition and adlay noodle |
| JPS5836358A (en) * | 1981-08-28 | 1983-03-03 | Hisao Suzuki | Preparation of viscous paste of granular adlay |
-
1983
- 1983-07-02 JP JP58121380A patent/JPS6012944A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5539791A (en) * | 1978-09-14 | 1980-03-19 | Koichi Nakamura | Utilization of adlay |
| JPS56169553A (en) * | 1980-05-29 | 1981-12-26 | Nippon Carbide Ind Co Ltd | Adlay flour composition and adlay noodle |
| JPS5836358A (en) * | 1981-08-28 | 1983-03-03 | Hisao Suzuki | Preparation of viscous paste of granular adlay |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61209560A (en) * | 1985-03-13 | 1986-09-17 | Ishibashi Kogyo Kk | Production of polished barley containing adlay |
| JPH0115257B2 (en) * | 1985-03-13 | 1989-03-16 | Ishibashi Kogyo Kk | |
| JPS62195255A (en) * | 1986-02-22 | 1987-08-28 | Nisshin Flour Milling Co Ltd | Highly oleaginous food containing adlay flour |
| JPH0683648B2 (en) * | 1986-02-22 | 1994-10-26 | 日清製粉株式会社 | Hato Flour Containing Fried Clothing Composition |
| JPS6322155A (en) * | 1986-07-11 | 1988-01-29 | Tadayoshi Sakabe | Production of unpolished rice flour |
| US5070839A (en) * | 1988-10-03 | 1991-12-10 | Mitsubishi Denki Kabushiki Kaisha | Ignition timing control apparatus for a marine engine |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS647744B2 (en) | 1989-02-09 |
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