JP2629012B2 - Production method of barley tea beverage - Google Patents

Description

The present invention relates to a method for extracting barley tea in a short time to produce a concentrated solution of barley tea with good flavor, without turbidity or precipitation.

(Prior Art) Barley tea is generally adjusted according to its kind in a general household or the like at the time of drinking with an appropriate amount of water and an appropriate boiling time. However, such a method of brewing barley tea requires time and labor each time, and unless the brewing method suitable for the type of barley tea is used, the flavor is poor and it is not suitable for drinking. To eliminate these inconveniences, barley tea liquor, barley tea, and the like, which can be easily extracted, are commercially available.

In the case of producing a thick barley tea liquor, starch is extracted by using roasted barley that has been expanded (the barley bark is partially broken by roasting and the grains in the barley are ruptured). There was a problem that the barley tea liquor was glued too much. Further, when many concentrated barley tea liquors are diluted with water for drinking, the barley tea has a weak aroma, and has a disadvantage that it has no taste and is watery. In order to suppress the extraction of starch, a method has been reported in which roasted barley is used to the extent that the epidermis is not split (Japanese Patent Publication No. 52-50280). In addition, there has been reported a method for producing a barley tea concentrate which is low in pH and easy to sterilize without increasing Brix by long-term extraction with hot water without boiling (Japanese Patent Publication No. 58-19266).
issue). Further, as a method for producing a concentrated barley tea concentrate having an excellent flavor, a method of further adding the flavor of barley tea by subjecting the extracted barley tea concentrated solution to a pressure heat treatment (Japanese Patent Laid-Open No. 57-122776). .

(Problems to be Solved by the Invention) Extraction is difficult in barley tea beverages, and when puffed barley is used, there is a drawback that starch is extracted too much and the taste like glue becomes strong, while roasting to the extent that the epidermis does not tear Barley has a problem that it takes time for extraction. Further, when the roasted barley is crushed and then extracted, there is a problem that the bran or the like produced at the time of the crushing is roughened by touching the taste buds, and when the barley is extracted too much, it becomes glue-like and causes precipitation or turbidity.

Therefore, an object of the present invention is to provide a method for producing a barley tea beverage having a good flavor, a rich taste and a good taste.

(Means for Solving the Problems) The present inventors use roasted barley containing puffed roasted barley at a fixed ratio, and adjust the pH at the time of extracting barley tea as needed, thereby shortening the time required for barley tea. It has been found that a thick barley tea liquor can be produced which has a good flavor, a strong body, and less turbidity and precipitation by extraction.

The method for producing a barley tea beverage according to the method of the present invention will be described below.

Barley tea consisting of 30% or more and less than 90%, preferably 30-70%, of roasted barley until expanded and non-expanded roasted barley is extracted with tap water or deionized water, preferably at 80-100 ° C. Extract at water temperature with good stirring.

By adjusting the pH of the extraction water to 7.5 to 8.5, a barley tea concentrated solution with a better light blue can be obtained.

The roasting method and the type of barley to be used are not particularly limited, but preferred expanded roasted barley is barley such as two- or six-layered barley roasted by ceramic roasting (Japanese Patent Application No. 62-282392), and preferably non-expanded. It is naked barley roasted after being gelatinized as roasted barley. The roasting method after pregelatinization is preferably ceramic roasting, but may be sand roasting or hot air roasting.

As another extraction condition, the extraction ratio (weight ratio) is barley tea 1
The extraction water is 5 to 15 parts per part, and the extraction time is usually 5 to 15 minutes, preferably 8 to 12 minutes, depending on the extraction temperature.

The extracted barley tea liquor is immediately filtered using a wire mesh to remove residues such as tea husks, and then cooled to 20 to 40 ° C. using, for example, a plate-type exchanger.

Further, using a continuous centrifuge, the insoluble components were reduced to 4000 to 90%.
Remove by centrifugation under conditions of 00G. The centrifuge may be of any type, but a three-phase centrifuge is preferred because it can remove oil floating on the upper layer of barley tea extract.

The obtained barley tea concentrated solution is adjusted to pH 5.0 to 7.0 as necessary, and diluted with water so that the L value (lightness of permeation) becomes 65 to 85.

 Next, it passes through an overlayer having a pore size of 1 μm to 25 μm.

Since the obtained barley tea beverage is a weakly acidic beverage having a pH of 5.0 to 7.0, it is necessary to sufficiently take measures against microbial contamination. It is very difficult to uniformly determine the sterilization conditions when producing a weakly acidic beverage, and it is necessary to determine necessary and sufficient sterilization conditions so that the range of the number of viable bacteria remaining is allowed by the indicator bacteria. . The barley tea beverage produced according to the present invention comprises C.I. botulinum and B. Using the subtilis as an indicator bacterium, sterilization (provided that the sterilization temperature is 115 ° C to 145 ° C) with an F ₀ value (a value corresponding to the sterilization time (minute) at 121 ° C) of 5 or more was performed.

Further, instead of using a mixture of expanded roasted barley and non-expanded roasted barley, an extract obtained by extracting expanded puffed roasted barley and non-expanded roasted barley with separately pH-adjusted treated water is used. The barley tea beverage may be prepared by mixing at the ratio shown in the present invention.

The barley tea beverage obtained according to the present invention may be added to a sweetener, a preservative, an antioxidant, and the like, if necessary, and added to a can, a paper container, a bottle, or the like. To make a product.

Example 1 (1) Production of barley tea beverage A Moderately roasted by the sand roasting method (L value 22 to 2 with a color difference meter
5) One part (40 kg) of barley tea consisting of 50% of expanded puffed barley and 50% of non-puffed naked barley that has been pregelatinized and sand-roasted is adjusted to pH 8.2 with sodium bicarbonate at 98 ° C. Hot water 10
The portion (400 kg) was charged into a stainless steel extractor equipped with horizontal stirring blades, and the mixture was boiled for 10 minutes while stirring and keeping the temperature of the solution at 95 ° C. or less while stirring.

After extraction, the extract is passed in a hot state through a 20-mesh and 50-mesh wire mesh to remove residues, and cooled to 30 ° C. in a plate heat exchanger. Then, a continuous centrifugal separator (DeLaval two-phase separation type) manufactured by Alfa Laval Co., Ltd.
Centrifuge at m (5600G) to remove insoluble components, and collect the supernatant in a tank. After diluting about 3 times with deionized water, the pH is adjusted to 6.0 with L-ascorbic acid. The obtained solution was passed through a 10 μm pore size pole filter (Cun
o)). Next, the obtained liquid is filled in a can at a temperature of 90 ° C. or higher, and the container is wound and subjected to high-temperature and high-pressure sterilization (retort sterilization) at 121 ° C. for 15 minutes or more.

(2) Production of barley tea beverage B Except that the pH of hot water used for barley tea extraction was not adjusted, it was produced in exactly the same manner as in barley tea beverage A of Example 1.

Barley tea beverages A and B were compared for flavor, mouthfeel, and the like. The results are shown in Table 1.

The overall rating is represented by a score from 1.0 to 5.0, with 1.0 being the lowest and 5.0 being the highest quality. The barley tea beverage B also falls within the range of good barley tea, but the barley tea beverage A has a higher extraction yield and a brix of 46%, so the taste is strong and the aroma is excellent.

Example 2 Barley tea beverage A of Example 1 using roasted two-row barley expanded by the sand roasting method and non-puffed roasted two-row barley of hot air indirect roasting or non-swollen naked barley hot-indirectly roasted after pregelatinization. Extraction was performed by the same method as described above, followed by filtration, cooling, centrifugation, dilution and final filtration by the same method, sterilization at a sterilization temperature of 140 ° C. and a holding time of 30 seconds, and aseptically filling a paper container or a PET bottle. The composition of each barley is shown in Table 2.

The same comparative evaluation test as in Example 1 was performed on the barley tea beverages C to G mixed as described above. The results are shown in Table 3.

Barley tea beverage D has a strong burnt color and a strong aroma. Also,
The taste was also strong but burnt, and the taste of starch was too high, and it became a barley tea beverage with a lot of unpleasant taste, and the taste was bad. Barley tea beverage E
Has little color and taste and is unsatisfactory as a barley tea beverage. Barley tea beverages C, F, and G all fall within the range of good barley tea beverages, but barley tea beverage F was the best barley tea beverage with the best flavor.

(Effect of the Invention) By using the method of the present invention, a barley tea beverage with a good aroma, taste, and mouthfeel can be produced by a short-time extraction.

Claims (2)

(57) [Claims] 1. A method for producing a concentrated barley tea solution, comprising extracting barley tea containing expanded roasted barley at a ratio of 30% to less than 90%. 2. A method for producing a concentrated barley tea solution, comprising extracting barley tea containing expanded roasted barley at a ratio of 30% to less than 90% with treated water whose pH has been adjusted to 7.5 to 8.5.