JP2006042742A - Method for producing barley tea and barley tea - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing barley tea with which an essential excellent flavor (a fragrant flavor, delicate sweetness, etc.) possessed by barley can most satisfactorily be drawn out and to provide the barley tea having the excellent flavor. <P>SOLUTION: The method for producing the barley tea is carried out as follows. Unhulled barley is roasted at 300-350°C in the coexistence of porous particles having a particle diameter passing through a 7-mm sieve and retained on a 0.5-mm sieve. The ratio of numbers of the barley grains in which hulls are popped to the barley grains without popping the hulls is (4:6) to (6:4). The roasted barley is then separated from the porous particles and an extraction treatment with hot water of ≥95°C is subsequently carried out. The barley tea substantially contains no starch. The content of the total sugar is ≥0.25 g/100 g (expressed in terms of glucose) and the content of pyrazine is ≥0.04 ppm. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a novel method for producing barley tea and barley tea.

Barley tea has long been loved by Japanese people as a favorite beverage, but everyone recognizes that barley has a fragrant fragrance and subtle sweetness, but mass production of barley tea with excellent flavor is important. Is not always easy. Therefore, various methods for mass-producing barley tea having an excellent flavor have been proposed so far. For example, Patent Document 1 describes a method of adding fucoidan derived from brown algae to barley tea. . However, such a method using an exogenous component is not a desirable method because it may inhibit the original excellent flavor of barley.
JP 2003-102450 A

  Therefore, an object of the present invention is to provide a method for producing barley tea that can unleash the original excellent flavor (scented fragrance, faint sweetness, etc.) possessed by barley and barley tea having an excellent flavor.

The method for producing barley tea of the present invention made in view of the above points, as described in claim 1, is a shell in the presence of porous particles having a particle size that passes through a 7 mm sieve but does not pass through a 0.5 mm sieve. By roasting barley with 300 ° C to 350 ° C, the ratio of the number of barley grains with shell repelling to the number of barley grains without shell repelling is 4: 6 to 6: 4. It is characterized by performing the extraction treatment with hot water of 95 ° C. or higher after separating from the particles.
A manufacturing method according to claim 2 is characterized in that, in the manufacturing method according to claim 1, porous particles having a pore diameter of 3 to 100 mm are used.
The manufacturing method according to claim 3 is characterized in that, in the manufacturing method according to any one of claims 1 to 3, at least one selected from meteorite, pumice, and zeolite is used as the porous particles. .
Moreover, the barley tea of the present invention is substantially free of starch, has a total sugar content of 0.25 g / 100 g or more (in terms of glucose), and a pyrazine content of 0. It is characterized by being 04 ppm or more.

  According to the present invention, by performing roasting of shelled barley at a predetermined temperature in the presence of porous particles having a predetermined particle size, heat conduction to barley can be made uniform and gentle. Barley with its shells repelled in order to effectively prevent the barley from being heated rapidly or locally, and to bring out the original excellent flavors of barley (such as fragrant fragrance and subtle sweetness) The ratio of the number of grains and barley grains without shells to the specified ratio, and by making the heat removal after roasting uniform and gentle, the original extraction process of barley by the subsequent predetermined extraction process It is possible to produce barley tea with an excellent flavor that has been extracted without any regret.

  In the method for producing barley tea of the present invention, the shelled barley used as a raw material may be anything as long as it is usually used as a raw material for barley tea. Representative barley types include six-row barley and two-row barley. The barley with shells is preferably washed well and dried at a temperature of 100 ° C. to 120 ° C. to make the moisture content less than 10%.

  In the method for producing barley tea of the present invention, the particle size of the porous particles that coexist when roasting shelled barley is defined as the particle size that passes through the 7 mm sieve but does not pass through the 0.5 mm sieve. If it is so large that it does not pass through the sieve, the shelled barley cannot be uniformly dispersed in the porous particles, so the heat conduction to the barley cannot be made uniform and gentle, If the barley is heated rapidly or overheated locally, the original excellent flavor of barley may be impaired, while it is small enough to pass through a 0.5 mm sieve, This is because porous particles may enter into the gap between the barley grain shell and the grain that has been repelled, which may make it difficult to separate in a later step. The particle size of the porous particles is desirably a particle size that passes through the 5 mm sieve but does not pass through the 2 mm sieve. In order to make the heat conduction to barley more uniform and gentle, the volume ratio of shelled barley to porous particles is preferably 1: 5 to 1:15. Specific examples of the porous particles include aragonite, pumice, and zeolite. The zeolite may be a natural product or a synthetic product. By using porous particles having a pore diameter of 3 to 100 mm, heat conduction to barley can be made more uniform and gentle. It is desirable to use the porous particles after thoroughly washing and drying. Note that stone particles that are widely used when roasting shelled barley may be used in combination with porous particles, but in this case, it is not desirable that the volume of stone particles exceeds the volume of porous particles. The volume ratio of porous particles and stone particles is preferably 1: 1 at maximum.

  Regulating the roasting temperature of shelled barley as 300 ° C. to 350 ° C., whether it is lower than 300 ° C. or higher than 350 ° C. This is because there is a risk that the savory flavor cannot be extracted without regret. The roasting temperature is desirably 320 ° C to 340 ° C. In addition, the roasting pot used for roasting shelled barley may normally be made of iron used for roasting shelled barley.

  By roasting barley with shells while stirring together with porous particles, the number ratio of barley grains with shell repelling to barley grains without shell repelling is set to 4: 6 to 6: 4. By a predetermined extraction process, barley tea from which the original excellent flavor of barley is extracted without regret can be produced. The roasting time for making the ratio of the number of barley grains with shells and barley grains without shells to be 4: 6 to 6: 4 is appropriately adjusted according to the amount of barley and the roasting temperature. There are about 10 to 30 minutes.

  Thereafter, the roasted barley is separated from the porous particles. At this time, it is desirable to separate the roasted barley from the porous particles before the temperature becomes less than 40 ° C. This is because if the temperature of the roasted barley is less than 40 ° C., the original excellent flavor of the barley extracted by roasting may be lost. Although the upper limit temperature of roasted barley is not particularly limited, it is preferably 80 ° C. in view of ease of handling. Separation of roasted barley and porous particles may be performed, for example, by specific gravity difference separation. A specific method of the specific gravity difference separation is preferably a gas flow separation method using air or nitrogen gas as a gas of 50 ° C. or higher, more preferably 70 ° C. or higher (the upper limit temperature of the gas is particularly limited). However, it is desirable that the temperature is 100 ° C. in view of the ease of adjustment.

  Finally, the roasted barley after separating the porous particles is extracted with hot water at 95 ° C. or higher. In the extraction treatment, roasted barley separated from the porous particles before the temperature does not fall below 40 ° C. is poured into hot water at 40 ° C. to 60 ° C. before the temperature falls below 40 ° C., and then 10 minutes to 20 minutes. It is desirable to carry out after heating to 95 ° C. or higher. Extraction processing may be performed by suddenly adding roasted barley into hot water at 95 ° C. or higher, but according to the above method, the component constituting the original excellent flavor of barley extracted by roasting However, it seems to move efficiently to hot water. The upper limit temperature of roasted barley to be poured into hot water at 40 ° C. to 60 ° C. is not particularly limited, but is preferably 80 ° C. in view of ease of handling. The extraction treatment is preferably performed at a rate of 5 g to 40 g of roasted barley per 1 L of hot water, and more preferably at a rate of 10 g to 20 g. The extraction time is preferably 3 to 25 minutes, more preferably 5 to 20 minutes. If the extraction time is too short, the original excellent flavor of barley may not be sufficiently extracted, while if it is too long, the flavor may be impaired and the bitterness may become strong. The extract thus obtained may be cooled after filtering roasted barley by a method known per se and packed in a container as barley tea.

  The barley tea produced by the production method of the present invention has the original excellent flavor (barley fragrance, faint sweetness, etc.) of barley drawn without regret, and according to the method for producing barley tea of the present invention, It has an unprecedented component composition that is substantially free of starch, has a total sugar content of 0.25 g / 100 g or more (in terms of glucose), and a pyrazine content of 0.04 ppm or more. Barley tea can be produced.

  Hereinafter, although the manufacturing method of the barley tea of this invention is demonstrated in detail in an Example and a comparative example, this invention is limited to the following description and is not interpreted at all.

(Example)
Shelled barley (Rokujo barley from Ibaraki Prefecture), which has been thoroughly washed and then dried in an oven at a temperature of 110 ° C. to a moisture content of less than 10%, and synthetic zeolite (Tosoh Corp. Trade name “Zeoram F9”: particle size 2.4 mm to 4.7 mm, pore diameter 9 mm) is put into an iron roasting pot at a volume ratio of 1:10, and the barley with shells is stirred at 330 ° C. with porous particles. And roasting for 20 minutes, the ratio of the number of barley grains with shed shells to barley grains with no shed shells was about 1: 1. Next, the roasted barley and the porous particles in a state of about 80 ° C. are put into a commercially available gas flow separation device, and the specific gravity difference separation is performed with air at 80 ° C. Separated from. Finally, the roasted barley in a state of about 80 ° C. from which the porous particles had been separated was added at a rate of 15 g to 1 L of hot water at 50 ° C., and then heated to 100 ° C. over 15 minutes. Extraction processing was performed. The obtained extract was passed through a filter to collect roasted barley, and then cooled to obtain barley tea. The barley tea produced in this way has the original excellent flavors of barley (scented fragrance, faint sweetness, etc.) drawn without regret, and has been well received in evaluation tests by five panelists. When component analysis of this barley tea was performed, starch was not substantially contained (detection limit 0.02 g / 100 g), and the total sugar content was 0.31 g / 100 g (glucose conversion: detection limit 0.05 g / 100 g). ) And the content of pyrazine is 0.07 ppm (detection limit 0.01 ppm), and this barley tea was found to be barley tea having an unprecedented component composition.

(Comparative example)
Shelled barley (Ibaraki prefecture's Rojo barley) that has been thoroughly washed and then dried in an oven at a temperature of 110 ° C to a moisture content of less than 10%, and stone grains that have been thoroughly washed and dried (particle size 1mm ~ 5mm non-porous crushed stone) was put into an iron roasting pot at a volume ratio of 1:10 and roasted at 280 ° C for 20 minutes while stirring the shelled barley with the stone grains. And the ratio of the number of barley grains without hushed shells was about 2: 1. Next, the roasted barley and stone grains at a temperature of about 80 ° C. are put into a commercially available gas flow separator, and the specific gravity difference separation is performed with air at 80 ° C., thereby separating the stone grains from the roasted barley. did. Finally, roasted barley in a state of about 80 ° C. from which stone grains have been separated is added at a rate of 15 g to 1 L of hot water at 50 ° C., then heated to 90 ° C. over 15 minutes and extracted for 15 minutes. Processed. The obtained extract was passed through a filter to collect roasted barley, and then cooled to obtain barley tea. The barley tea produced in this way lacked a fragrant fragrance and subtle sweetness compared to the barley tea produced in the examples, and it was not a refreshing taste but a mild taste (evaluation test by 5 panelists) by). When the component analysis of this barley tea was performed, the starch content was 0.15 g / 100 g (detection limit 0.02 g / 100 g), and the total sugar content was 0.22 g / 100 g (glucose conversion: detection limit 0.05 g). / 100 g) and the content of pyrazine was 0.03 ppm (detection limit 0.01 ppm), and this barley tea was found to be barley tea having a known component composition.

  INDUSTRIAL APPLICABILITY The present invention is industrially useful in that it provides barley tea production method and barley tea with excellent flavor that can unleash the original excellent flavor of barley (fragrant fragrance, subtle sweetness, etc.). Has availability.

Claims (4)

  By roasting shelled barley at 300 ° C. to 350 ° C. in the presence of porous particles having a particle size that passes through a 7 mm sieve but does not pass through a 0.5 mm sieve, The ratio of the number of unbarleyed barley grains is 4: 6 to 6: 4, and then the roasted barley is separated from the porous particles and then extracted with hot water at 95 ° C. or higher. A method for producing barley tea.   2. The production method according to claim 1, wherein porous particles having a pore diameter of 3 to 100 are used.   The production method according to any one of claims 1 to 3, wherein at least one selected from meteorite, pumice, and zeolite is used as the porous particles.   Barley tea characterized by containing substantially no starch, a total sugar content of 0.25 g / 100 g or more (in terms of glucose), and a pyrazine content of 0.04 ppm or more.