JP2000245411A - Production of barley for barley tea - Google Patents

Production of barley for barley tea

Info

Publication number
JP2000245411A
JP2000245411A JP11048815A JP4881599A JP2000245411A JP 2000245411 A JP2000245411 A JP 2000245411A JP 11048815 A JP11048815 A JP 11048815A JP 4881599 A JP4881599 A JP 4881599A JP 2000245411 A JP2000245411 A JP 2000245411A
Authority
JP
Japan
Prior art keywords
barley
roasting
tea
water
roasted
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
Application number
JP11048815A
Other languages
Japanese (ja)
Other versions
JP3362250B2 (en
Inventor
Takeshi Nagae
毅 永江
Hiroshi Uetake
寛 植竹
Takashi Fuchi
隆志 不知
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ito En Ltd
Original Assignee
Ito En Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ito En Ltd filed Critical Ito En Ltd
Priority to JP04881599A priority Critical patent/JP3362250B2/en
Publication of JP2000245411A publication Critical patent/JP2000245411A/en
Application granted granted Critical
Publication of JP3362250B2 publication Critical patent/JP3362250B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Abstract

PROBLEM TO BE SOLVED: To provide barley for barley tea capable of surely roasting from the surface to a core part of barley uniformly without scorching and capable of strongly drawing out fragrance of peculiar to barley tea and a natural sweetness even from water, especially suitable for tea bag barley tea. SOLUTION: Raw material barley is subjected to a steam spraying treatment under an extremely severe condition (steam spraying time: 5-60 s, flowing amount of steam: 20-60 kg/h) and a primary roasting under a heavy heating condition for a short time (roasting temperature: 230-280 deg.C, for 60-120 s) is performed, then subsequently a second roasting under a heavy heating condition for a short time (roasting temperature: 250-300 deg.C, for 60-120 s) is performed. By the process, the barley can be roasted in puffy state uniformly to a core part without scorching and peculiar fragrance can strongly be drawn out even in extracting in water.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[0001]

【発明の属する技術分野】本発明は、麦茶抽出用の麦、
特にティーバッグ麦茶に適した麦の製造方法に関する。
TECHNICAL FIELD The present invention relates to a barley for barley tea extraction,
Particularly, the present invention relates to a method for producing barley suitable for barley tea.

【0002】[0002]

【従来の技術及び発明が解決しようとする課題】通常の
麦茶は、加熱焙焼した大麦を熱湯で充分に時間をかけて
煮だすことにより麦茶独特の香ばしい抽出液を嗜好する
ものであるが、近年、バッグ内に焙煎大麦の割砕物を封
入し、水などで簡易に抽出できるようにした「ティーバ
ッグ麦茶」も普及してきている。ところが、このような
「ティーバッグ麦茶」の場合、バッグに内包できる割砕
麦の量が制限され、更には水で簡単に抽出するものであ
るため、熱湯で充分に時間をかけて煮だす場合に比べて
どうしても麦茶独特の香り、色及び味などが不足する傾
向があった。
2. Description of the Related Art Ordinary barley tea tastes a fragrant extract unique to barley tea by boiling roasted barley with boiling water for a sufficient time. In recent years, "tea bag barley tea", in which a crushed roasted barley is enclosed in a bag and can be easily extracted with water or the like, has also become popular. However, in the case of such a "tea bag barley tea", the amount of cracked barley that can be included in the bag is limited, and furthermore, it is easily extracted with water, so when boiling with boiling water for a sufficient time In comparison to the above, the aroma, color, taste and the like unique to barley tea tended to be insufficient.

【0003】そこで従来より、ティーバッグ麦茶にして
も麦茶独特の香り、色、味を充分に引き出すことができ
る各種の麦茶抽出用麦の製法が開示されている。
[0003] Therefore, various methods for producing barley tea for barley tea extraction have been disclosed which can sufficiently bring out the unique aroma, color, and taste of barley tea even in tea bags.

【0004】例えば特公平1−25554号は「原料大
麦(水分含量13%前後)を水に浸漬した後蒸煮して大
麦内部への水分の浸透(水分含量38%前後)及び大麦
中の澱粉粉質のアルファ化の促進を図り、その後これに
麹菌を接種して大麦内部で20〜35℃で30〜50時
間発酵熟成を行なって蛋白のアミノ酸化、澱粉質の糖化
を図った上で、次にこの処理大麦を焙煎(180℃、1
2〜15分程度)し、その後冷却することにより香り、
色、味の豊かな麦を製造する方法」を開示し、
[0004] For example, Japanese Patent Publication No. 25554/1990 discloses that "raw barley (water content of about 13%) is immersed in water and then steamed to penetrate water into barley (water content of about 38%) and starch powder in barley. To promote the pregelatinization of the protein, then inoculate it with koji mold and ferment and ripen it inside the barley at 20-35 ° C for 30-50 hours to amino acidize the protein and saccharify the starchy material. Roast the treated barley (180 ° C, 1
About 2 to 15 minutes)
Color, a method of producing a rich flavor of wheat "

【0005】特公昭62−40991号は「原料大麦を
熱風式焙煎機に投入し、該焙煎機の設定温度が160℃
を越えない状態で5分以上の低温域焙煎処理を施した
後、引き続いて設定温度を180〜280℃まで昇温し
て高温域焙煎処理を施すことによって、麦茶独特のこく
味のある風味を獲得するとともに、前記低温域での焙煎
処理中の適宜の時期に水滴あるいは水蒸気を麦粒に噴霧
することによって甘味を獲得する旨の方法」を開示し、
Japanese Patent Publication No. 62-40991 discloses that "raw barley is put into a hot-air roasting machine and the set temperature of the roasting machine is 160 ° C.
After a low-temperature roasting treatment for 5 minutes or more without exceeding the temperature, the set temperature is then raised to 180 to 280 ° C. and a high-temperature roasting treatment is carried out, so that barley tea has a unique body taste. A method of obtaining sweetness by spraying water droplets or steam on wheat grains at an appropriate time during the roasting process in the low-temperature range, while obtaining the flavor,

【0006】また、特公昭57−16791号は「麦茶
の色付けを目的とした比較的強い加熱条件(加熱焙焼時
の最終温度:230℃〜300℃)下で焙煎した大麦
と、風味付けを目的とした比較的弱い加熱条件(加熱焙
焼時の最終温度:150℃〜225℃)下で焙煎した大
麦とを別途調製し、これらを混合、粉砕する方法」を開
示している。
Japanese Patent Publication No. 57-16791 describes "barley roasted under relatively strong heating conditions (final temperature during heating and roasting: 230 ° C. to 300 ° C.) for coloring barley tea, and flavoring. And a method of separately preparing roasted barley under relatively weak heating conditions (final temperature during heating and roasting: 150 ° C. to 225 ° C.), and mixing and pulverizing them.

【0007】[0007]

【発明が解決しようとする課題】ところで、従来から好
ましい焙煎の秘訣は、表面から芯部まで均等にしかも焦
がすことなく炒りあげることであると言われている。芯
部まで焦がすことなく炒りあげることができれば、大麦
の澱粉成分が炒られた香ばしい風味を焦げ臭なく浸出さ
せることができ、優れた風味を得ることができる。
By the way, it has been said that the secret of the preferred roasting is to roast evenly from the surface to the core without burning. If roasted to the core without burning, the savory flavor in which the starch component of barley is roasted can be leached out without burning odor, and an excellent flavor can be obtained.

【0008】しかしながら、大量の大麦を表面から芯部
まで均等にしかも焦がすことなく炒りあげることはたい
へん難しく、特に上述の発明のように、焙煎工程前に大
麦の水分含量を増加させた場合、焙焼時にむら焼けが生
じやすく芯部まで均一に炒りあげることは至難のわざで
あった。
However, it is very difficult to roast a large amount of barley evenly from the surface to the core without burning, especially when the water content of barley is increased before the roasting step as in the above-mentioned invention. Irregularities tend to occur during roasting and it is extremely difficult to roast evenly to the core.

【0009】そこで本発明は、原料大麦の水分含量を増
加させる処理を行なった後に焙焼を行なう場合であって
も、大麦の表面から芯部まで均等にしかも焦がすことな
く確実に炒りあげることができ、熱湯はもちろん水から
でも麦茶特有の香ばしさと自然の甘味を強く引き出すこ
とができる麦茶用麦、特にティーバッグ麦茶に適した麦
の製造方法を提供せんとするものである。
[0009] Therefore, the present invention is to roast evenly from the surface of the barley to the core even without roasting, even if roasting is carried out after the treatment of increasing the water content of the raw barley. It is an object of the present invention to provide a method for producing barley for barley tea, in particular, barley tea suitable for barley tea, which can strongly bring out the unique fragrance and natural sweetness of barley tea not only from boiling water but also from water.

【0010】[0010]

【課題を解決するための手段】かかる課題を解決すべ
く、本発明は、原料大麦を、従来では想定できなかった
程の厳しい条件下で蒸気噴霧処理を行ない、その後強い
加熱条件下で短時間焙煎処理することによって、芯部ま
で確実かつ均等にしかも焦がすことなく炒りあげること
ができ、水で抽出した場合も特有の香ばしさと自然の甘
味を強く引き出すことできることを見出し、かかる知見
に基づいて本発明をなしたものである。
In order to solve the above-mentioned problems, the present invention is to carry out a steam spraying process on raw barley under severe conditions that could not be assumed in the past, and then under a strong heating condition for a short time. By roasting, the core can be roasted securely and evenly without burning, and even when extracted with water, it is possible to extract the unique fragrance and natural sweetness. The present invention has been made.

【0011】すなわち、本発明の麦茶用麦の製造方法
は、原料大麦を、極めて厳しい条件下で蒸気噴霧処理を
行なった後、強い加熱条件下短時間での焙煎処理を行な
うことを特徴とする。
[0011] That is, the method for producing barley for barley tea of the present invention is characterized in that raw barley is subjected to steam spraying under extremely severe conditions, and then roasted in a short time under strong heating. I do.

【0012】本発明の「蒸気噴霧工程」は、蒸気噴霧時
間5〜60秒、蒸気流量20〜60kg/hの条件で行
う。これにより、短時間で芯部まで均等に水分を含ませ
ることができ、しかも体積を適度に膨大させることがで
き、後の焙煎工程においてふっくら炒りあげることがで
きる。例えば、含水量10〜14%前後の原料大麦の含
水量を14〜30%とし、かつ体積を1〜20%膨大さ
せることができる。
The "steam spraying step" of the present invention is performed under the conditions of a steam spraying time of 5 to 60 seconds and a steam flow rate of 20 to 60 kg / h. As a result, water can be evenly contained up to the core in a short time, and the volume can be increased to an appropriate level, so that roasting can be performed in a later roasting step. For example, the water content of the raw barley having a water content of about 10 to 14% can be set to 14 to 30%, and the volume can be increased by 1 to 20%.

【0013】また、本発明の「焙煎工程」は、2釜で順
次炒る2次炒り焙煎、具体的には焙煎温度230〜28
0℃、60秒〜120秒の一次焙煎を行なった後、引き
続いて焙煎温度250〜300℃、60秒〜120秒の
二次焙煎を行なうのが好ましく、かかる範囲内で季節変
動に応じて条件を適宜調整することが望ましい。蒸気噴
霧処理に続いてこのような高温でしかも短時間の焙煎処
理を行なうことにより、芯部まで均等にしかも焦がすこ
となくふっくら炒りあげることができ、水で抽出した場
合も特有の香ばしさを強く引き出すことできる。芯部ま
で均等に水分を含んでいない状態でこのような焙煎処理
を施せば、芯部まで焙煎する前に表面に焦げが生じて官
能評価を落とすようになり、また芯部まで均等に水分を
含んだ状態であってもこのような厳しい加熱条件での焙
煎処理を施さなければ特有の香ばしさが軽減してしま
う。なお、使用する焙煎機としては、砂炒式、回転ドラ
ム式、平鍋攪拌式、バッチ式の流動層熱風焙煎機など任
意に使用することができる。
[0013] The "roasting step" of the present invention is a secondary roasting roasting which is sequentially roasted in two kettles, specifically, a roasting temperature of 230 to 28.
After the primary roasting at 0 ° C. for 60 seconds to 120 seconds, it is preferable to subsequently perform the secondary roasting at a roasting temperature of 250 to 300 ° C. for 60 seconds to 120 seconds. It is desirable to adjust the conditions accordingly. By performing such a high-temperature and short-time roasting process following the steam spraying process, the core can be roasted evenly and without scorching, and the unique aroma even when extracted with water. Can be pulled out strongly. If such a roasting treatment is performed in a state that does not evenly contain water up to the core, the roasting will occur on the surface before roasting to the core and the sensory evaluation will drop, and even the core will be evenly distributed. Even if it contains water, the unique fragrance is reduced unless the roasting treatment is performed under such severe heating conditions. In addition, as a roasting machine to be used, a sand roasting type, a rotating drum type, a pan stirring type, a batch type fluidized bed hot air roasting machine and the like can be arbitrarily used.

【0014】本発明において使用する「原料大麦」は、
二条種、六条種などの品種や、殻付、殻なしを問わずい
ずれも使用することができる。
The "raw barley" used in the present invention is:
Varieties such as two-row and six-row species, and those with or without shells can be used.

【0015】得られた焙煎大麦は、熱湯はもちろん水で
抽出して好適に飲用することができるから、冷水抽出用
のティーバッグ麦茶として特に優れているが、煮出し用
にも使用することができるし、冷水抽出用、熱水抽出用
のいずれにも使用することができる。また、ペットボト
ル詰め飲料の原料とすることもできる。ティーバッグ麦
茶とする場合には、焙煎麦を2分割以下の形状に粉砕
し、ティーバッグに粉砕物5〜20gを封入するのが好
ましい。このティーバッグは冷水(5℃〜常温)でも麦
茶特有の香ばしさと自然の甘味を強く引き出すことがで
きる。
The obtained roasted barley is particularly excellent as a tea bag barley tea for cold water extraction because it can be extracted with water as well as hot water and can be suitably drunk, but it can also be used for boiling out. It can be used for both cold water extraction and hot water extraction. It can also be used as a raw material for PET bottled beverages. In the case of a tea bag barley tea, it is preferable to grind the roasted barley into two or less divided shapes and enclose 5 to 20 g of the ground material in a tea bag. This tea bag can strongly bring out the aroma unique to barley tea and the natural sweetness even in cold water (5 ° C. to room temperature).

【0016】[0016]

【発明の実施の形態】以下、実施例に基づき本発明を説
明する。
DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments.

【0017】(実施例)大麦(水分含量約12%)を風
撰、石取りした後、連続式攪拌蒸機内に投入して蒸気流
量40kg/h、蒸気噴霧時間12秒の蒸気噴霧処理
し、得られた処理大麦(含水量20重量%)を回転ドラ
ム式焙煎釜に投入し、焙煎温度256℃、90秒の一次
焙煎を行なった後、引き続いて焙煎温度276℃、90
秒の二次焙煎を行なった。その後、水冷却に続いて風力
冷却を施して、保管タンクで一次保管すると共に、冷却
後の焙煎麦の表面色(L値、a値、b値)を色差計(日
本電色社製300A)にて測定した。
(Example) After barley (water content: about 12%) was selected and destoned, it was charged into a continuous stirring steamer and subjected to steam spraying at a steam flow rate of 40 kg / h and a steam spraying time of 12 seconds. The obtained treated barley (water content: 20% by weight) was put into a rotatable drum roasting pot, subjected to primary roasting at a roasting temperature of 256 ° C for 90 seconds, and subsequently to a roasting temperature of 276 ° C and 90 ° C.
A second roast was performed. After that, it is subjected to wind cooling following water cooling, and is primarily stored in a storage tank, and the surface color (L value, a value, b value) of the roasted wheat after cooling is measured with a color difference meter (300A manufactured by Nippon Denshoku Co., Ltd.) ).

【0018】その後、得られた焙煎麦を2分割以下の形
状に粉砕し、ティーバッグに破砕物10gを封入した。
このティーバッグを1リットルの常温水に入れて1時間
冷蔵庫内で抽出し、得られた抽出液の官能評価を20人
のテスターにより行なうと共にbrix測定を行なっ
た。
Thereafter, the obtained roasted wheat was pulverized into a shape of not more than two portions, and 10 g of the crushed material was sealed in a tea bag.
The tea bag was placed in 1 liter of room temperature water and extracted in a refrigerator for 1 hour, and the resulting extract was subjected to sensory evaluation by 20 testers and brix measurement.

【0019】(比較例)大麦(水分含量約12%)を風
撰、石取りした後、回転ドラム式焙煎釜に投入し、焙煎
温度256℃、90秒の一次焙煎を行なった後、引き続
いて焙煎温度276℃、90秒の二次焙煎を行なった。
その後、水冷却に続いて風力冷却を施して、保管タンク
で一次保管すると共に、実施例同様に冷却後の焙煎麦の
表面色(L値、a値、b値)を測定した。その後、実施
例同様、破砕し、ティーバッグに封入し、常温水にて1
時間冷蔵庫内で抽出し、得られた抽出液の官能評価及び
brix測定を行なった。
(Comparative Example) After barley (water content: about 12%) was air-selected and stone-removed, it was put into a rotary drum-type roasting pot and subjected to primary roasting at a roasting temperature of 256 ° C. for 90 seconds. Subsequently, secondary roasting was performed at a roasting temperature of 276 ° C. for 90 seconds.
Thereafter, wind cooling was performed after water cooling, and the resultant was primarily stored in a storage tank, and the surface color (L value, a value, b value) of the roasted wheat after cooling was measured as in the example. Then, as in the example, crushed, sealed in a tea bag, and
The mixture was extracted in a refrigerator for an hour, and the resulting extract was subjected to sensory evaluation and brix measurement.

【0020】(焙煎麦の表面色の測定結果及びbrix
測定結果)実施例により得られた焙煎麦の表面色は、L
値:29.5、a値:6.0、b値:10.0であっ
た。また、実施例により得られた焙煎麦のbrixは
0.297であった。比較例により得られた焙煎麦の表
面色は、L値:29.4、a値:6.5、b値:10.
3であった。また、比較例により得られた焙煎麦のbr
ixは0.272であった。
(Measurement result of surface color of roasted wheat and brix
Measurement results) The surface color of the roasted wheat obtained in the examples was L
Value: 29.5, a value: 6.0, b value: 10.0. The brix of the roasted wheat obtained in the example was 0.297. The surface color of the roasted wheat obtained in the comparative example was as follows: L value: 29.4, a value: 6.5, b value: 10.
It was 3. Also, the br of the roasted wheat obtained in the comparative example
ix was 0.272.

【0021】(官能評価)実施例により得られた麦茶
は、強い香ばしさと自然な甘味を感じたという評価が多
かった。これに対し、比較例により得られた麦茶は、香
ばしさがやや不足しているという評価が多かった。
(Sensory Evaluation) The barley tea obtained in the Examples was often evaluated as having a strong fragrance and a natural sweetness. On the other hand, the barley tea obtained by the comparative example was often evaluated as slightly lacking in fragrance.

───────────────────────────────────────────────────── フロントページの続き (72)発明者 不知 隆志 静岡県榛原郡相良町片浜3383−35 株式会 社玄米屋内 Fターム(参考) 4B017 LC02 LE09 LG10 LP04 LP18 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takashi Shiranu 3383-35 Katahama, Sagara-cho, Haibara-gun, Shizuoka F-term (reference) 4B017 LC02 LE09 LG10 LP04 LP18

Claims (1)

【特許請求の範囲】[Claims] 【請求項1】 原料大麦を、蒸気噴霧時間5〜60秒、
蒸気流量20〜60kg/hの条件下で蒸気噴霧処理し
た後、焙煎温度230〜280℃、60秒〜120秒の
一次焙煎を行なった後、引き続いて焙煎温度250〜3
00℃、60秒〜120秒の二次焙煎を行なうことを特
徴とする麦茶用麦の製造方法。
1. A raw barley is steam-sprayed for 5 to 60 seconds,
After steam spraying under the conditions of a steam flow rate of 20 to 60 kg / h, first roasting is performed at a roasting temperature of 230 to 280 ° C. for 60 to 120 seconds, and subsequently, a roasting temperature of 250 to 3 is performed.
A method for producing barley barley, comprising performing a second roast at 00 ° C. for 60 seconds to 120 seconds.
JP04881599A 1999-02-25 1999-02-25 Production method of barley for barley tea Expired - Lifetime JP3362250B2 (en)

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JP3362250B2 JP3362250B2 (en) 2003-01-07

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009072082A (en) * 2007-09-19 2009-04-09 Nippon Flour Mills Co Ltd Roasted wheat, and food and drink using the same
WO2009142081A1 (en) * 2008-05-23 2009-11-26 株式会社伊藤園 Roasted barley, barley tea bags using the same and method of producing roasted barley
JP2010207113A (en) * 2009-03-09 2010-09-24 Kao Corp Method for producing grain tea beverage
JP2011177109A (en) * 2010-03-01 2011-09-15 Kirin Beverage Corp Roasted grain extract, method for producing the same, and drink containing the same
JP4824836B1 (en) * 2011-04-04 2011-11-30 株式会社 伊藤園 Containerized barley tea beverage
JP2012170375A (en) * 2011-02-18 2012-09-10 Ito En Ltd Packaged barley tea beverage
JP2012170374A (en) * 2011-02-18 2012-09-10 Ito En Ltd Packaged barley tea beverage
JP2012170372A (en) * 2011-02-18 2012-09-10 Ito En Ltd Packaged barley tea beverage
JP2012170371A (en) * 2011-02-18 2012-09-10 Ito En Ltd Packaged barley tea beverage
JP2012217347A (en) * 2011-04-04 2012-11-12 Ito En Ltd Bottled barley tea beverage
JP2013111030A (en) * 2011-11-29 2013-06-10 Ito En Ltd Packaged barley-tea drink
JP2013111031A (en) * 2011-11-29 2013-06-10 Ito En Ltd Bottled barley tea beverage

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Publication number Priority date Publication date Assignee Title
JP2009072082A (en) * 2007-09-19 2009-04-09 Nippon Flour Mills Co Ltd Roasted wheat, and food and drink using the same
WO2009142081A1 (en) * 2008-05-23 2009-11-26 株式会社伊藤園 Roasted barley, barley tea bags using the same and method of producing roasted barley
JP4456178B2 (en) * 2008-05-23 2010-04-28 株式会社 伊藤園 Roasted wheat, barley tea bag using the same, and method for producing roasted wheat
JPWO2009142081A1 (en) * 2008-05-23 2011-09-29 株式会社 伊藤園 Roasted wheat, barley tea bag using the same, and method for producing roasted wheat
CN101983015B (en) * 2008-05-23 2013-09-18 株式会社伊藤园 Roasted barley, barley tea bags using the same and method of producing roasted barley
JP2010207113A (en) * 2009-03-09 2010-09-24 Kao Corp Method for producing grain tea beverage
JP2011177109A (en) * 2010-03-01 2011-09-15 Kirin Beverage Corp Roasted grain extract, method for producing the same, and drink containing the same
JP2012170372A (en) * 2011-02-18 2012-09-10 Ito En Ltd Packaged barley tea beverage
JP2012170374A (en) * 2011-02-18 2012-09-10 Ito En Ltd Packaged barley tea beverage
JP2012170375A (en) * 2011-02-18 2012-09-10 Ito En Ltd Packaged barley tea beverage
JP2012170371A (en) * 2011-02-18 2012-09-10 Ito En Ltd Packaged barley tea beverage
JP2012217347A (en) * 2011-04-04 2012-11-12 Ito En Ltd Bottled barley tea beverage
JP4824836B1 (en) * 2011-04-04 2011-11-30 株式会社 伊藤園 Containerized barley tea beverage
JP2013111030A (en) * 2011-11-29 2013-06-10 Ito En Ltd Packaged barley-tea drink
JP2013111031A (en) * 2011-11-29 2013-06-10 Ito En Ltd Bottled barley tea beverage

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