JP2589711B2 - Roasting method of barley for barley tea - Google Patents

Description

The present invention relates to an improved method of roasting barley for the production of barley tea,
More specifically, the present invention relates to a method of mixing substantially spherical ceramic particles with barley and roasting the barley in a mixed state. By this roasting method, high quality barley tea can be efficiently produced.

2. Related Art and Problems There are roughly two methods of roasting barley tea. A method in which natural sand such as river sand is mixed with barley, which is a raw material for barley tea, and roasting in a heated container (sand roasting method) and in a container commonly used for roasting green coffee beans There is an indirect hot air roasting method in which the contents are brought into contact with hot air, or a direct roasting method in which the contents are roasted by directly heating the container or the contents.

The unique aroma and flavor of barley tea are generated by roasting barley in the manner described above, and are greatly affected by the roasting conditions. A good roasting trick is to roast evenly from the surface to the inside of the barley in as short a time as possible. If the inside is well cooked, the savory flavor of the barley starch component is well leached and excellent flavor is obtained. In addition, since the raw barley is appropriately expanded by roasting, a part of barley skin is torn, and the grains (grain) in the barley are ruptured. Barley tea is obtained.

In the sand roasting method, which is a conventional roasting method for barley tea production, natural sand such as mixed river sand is heated to generate infrared rays,
There is an advantage that heating inside the barley is promoted. However, river sand, compared to the ceramic used in the present invention,
There is a drawback that a large amount of near-infrared rays is generated and the surface is easily burnt.

Furthermore, natural sand, for example, river sand is severely abraded and generates a large amount of river sand fine powder during heating and mixing, making it difficult to separate from the roasted barley and leaving a considerable amount in the roasted barley. , May be unsuitable as barley tea products.

On the other hand, in the direct heating method, the raw barley does not easily expand, and the surface of the barley is excessively scorched before the expansion occurs, and uniform roasting to the center cannot be obtained.

In addition, the indirect hot air roasting method has disadvantages in that roasting control is more difficult than other methods and energy efficiency is poor.

Means for Solving the Problems The present invention is an improved method of the sand roasting method widely practiced as a conventional method, and is characterized by using ceramic spherical particles instead of natural sand. The present invention has succeeded in overcoming the disadvantages while utilizing the advantages of the sand roasting method.

Barley used as a raw material of barley tea in the present invention may be any type of barley that can be used for normal barley tea production such as double-rowed barley, six-rowed barley, etc. Is also good.

The substantially spherical ceramic particles used in the present invention are alumina, mullite, cordierite, zirconia,
It may be made of any type of ceramic material, silicon carbide or silicon nitride, and may have a spherical shape or a shape close thereto. Particle size is about 0.5mm to about average diameter
It is preferable that the particle size is 3.0 mm. If the particle size is smaller than 3.0 mm, separation from roasted barley is difficult, and there is a risk of remaining in the product. On the other hand, if the particle size is too large, it cannot be sieved from the roasted barley and remains on the sieve together with the roasted barley.

The ceramic particles of the present invention can be used alone or as a mixture of two or more kinds as long as the above conditions are satisfied with respect to the material, the particle size and the like.

The amount of the ceramic particles used is 2 to 10, preferably 2 to 5 per 1 volume of the raw barley.

According to the method of the present invention, ceramic particles generate a greater amount of far-infrared rays when heated as compared to natural sand such as river sand. Near-infrared rays have wavelengths of 0.8 μm to about 2.5 μm and are often generated by heating natural sand, while far-infrared rays are about 25 μm.
It has a wavelength of m to 1 mm and is generated in a larger amount by heating the ceramic as described above.

Far-infrared rays have good transparency, so that the fire can well pass through to the center without much scorching the surface of the raw barley and uniform roasting can be performed. In addition, since the raw barley swells moderately, barley tea is obtained in which the desired body and the roasted flavor are in harmony.

Further, since the ceramic particles have higher hardness and superior wear resistance than natural sand, they do not generate fine powder. In addition, since spherical particles are used, there is an advantage that roasted barley can be easily separated by a sieve.

 Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1 Ceramic spherical particles containing 90% or more of Al ₂ O ₃ (alumina ball HD sphere 1 mm, manufactured by Nippon Kagaku Tosoh Corporation)
And barley with bark were mixed at a volume ratio of 3: 1 and charged into an iron horizontal rotating pot (with a helical baffle attached inside).

Hot air heated by a heavy oil burner was blown from the outside of the rotary kettle to heat the rotary kettle. The rotating pot rotates at an appropriate speed (adjusted so that the barley is heated evenly) and the temperature in the pot is charged.
170 ° C, 220-230 ° C at outlet, internal retention time of barley is 3 ~
Heating was continued for 4 minutes to the desired degree of roasting. The degree of roasting was such that the roasted sample was pulverized (20 mesh pass) so that the L value was 35.

The obtained roasted barley exhibited good flavor, body and high extraction rate when making barley tea.

Comparative Example 1 The procedure of Example 1 was repeated using the same amount of river sand instead of the ceramic spherical particles of Example 1.

Product A of Example 1 and Product B manufactured by Comparative Example
A barley tea beverage was made by the following operation to compare the quality with the following. Products A and B were round or coarsely ground and boiled in boiling water for 10 minutes to make a leachate. 30 g of roasted barley was used per hot water having an electric conductivity of 2 μs / cm or less from which anions and cations had been removed.

 The results are summarized in the table below.

Example 2 The same ceramic spherical particles as in Example 1 (alumina balls HD small spheres 1 mm in diameter manufactured by Nippon Chemical Ceramics Co., Ltd.) and bare wheat appropriately gelatinized by steam were mixed at a volume ratio of 3: 1 under the same conditions as in 1. Roasting was performed. The degree of roasting was L value 28, which was ground.

Comparative Example 2 Bare gelatinized in the same manner as in Example 1 was roasted using river sand under the same conditions. The degree of roasting was L value 28, which was ground.

The product A of Example 2 and the product B of Comparative Example 2 were extracted with 1 hot water per 100 g by using a circle. The water for extraction has an electric conductivity of 2 after both cation and anion ion exchange.
μs / cm or less was used.

The extract was obtained by boiling for 10 minutes while maintaining the temperature of hot water at 95 ° C to 100 ° C, and then cooled to 30 ° C. This extract was diluted two-fold to perform a sensory evaluation.

 The results are shown in the table below.

Effect of the invention In place of natural sand in the conventional roasting method, by using ceramic particles, a large amount of far-infrared rays is generated at the time of heating, without excessively scorching the surface of the raw barley,
A good roast can be obtained through the fire to the center. Also,
Since the raw barley swells appropriately, high quality barley tea can be easily produced.

The barley tea beverage produced by the product of the present invention has excellent characteristics of high extraction efficiency, good aroma, and richness.

Claims (4)

(57) [Claims] 1. A method for roasting barley tea, comprising mixing substantially spherical ceramic particles with barley and roasting the barley in a mixture. 2. The method according to claim 1, wherein the ceramic is selected from alumina, mullite, cordierite, zirconia, silicon carbide and silicon nitride. 3. The average diameter of the substantially spherical ceramic particles is
Claim 1 characterized in that it is 0.5 to 3.0 mm.
The roasting method according to the item. 4. The roasting method according to claim 1, wherein the ceramic particles are a mixture of two or more kinds of different ceramic materials.