JP2779100B2 - Barley tea production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of barley tea which can provide barley tea having excellent color tone and flavor simply by immersion in cold water as well as in hot water without using additives such as coloring agents. It is about the method.

[0002]

2. Description of the Related Art Conventionally, barley tea has generally been roasted in an open kettle or the like and then sufficiently boiled together with water, and then served for drinking. And its handling was extremely inconvenient. Recently, as an alternative to such conventional barley tea for boiling out, research and development of so-called barley tea for cold water, which can be made into a barley tea beverage without boiling by simply immersing in cold or hot water, has been promoted. Many barley teas are also commercially available.

[0003] As a conventional technique relating to the above-mentioned barley tea for cold water, for example, the raw barley is roasted and then crushed, and roasted barley germ, glucose and caramel are added to the barley.
There is a method for producing barley tea which is stirred, heated to ° C., and then cooled (Japanese Patent Publication No. 56556/1982). However, products that use a large amount of additives such as caramel cannot taste the natural flavor and color tone inherent in barley tea, and there is a tide that is not acceptable to consumers as a product image.

[0004] Further, as a conventional technique related to barley tea for cold water for producing a barley tea beverage similar to boiled barley tea without using additives, a method of mixing two types of barley having different roasting conditions is known. Alternatively, there is a two-stage roasting method in which roasting of raw barley is divided into a low-temperature region and a high-temperature region.

[0005] In the former, the raw barley is roasted under strong heating conditions with or without pregelatinization to form barley for coloring, while the barley is roasted under weak heating conditions to flavor barley. There is a method of producing barley tea in which both are mixed before or after pulverization (Japanese Patent Publication No. 57-16791).

[0006] In the latter, barley grains are put into an atmosphere of 65 to 95 ° C and roasted in hot air to quickly reach 135 ° C or higher to prevent gelatinization of the grain starch and to reduce the grain size of the grains. Solidifying the outer periphery of the particle size without substantially changing the particle size, and then roasting at a temperature of 200 to 220 ° C. with hot air (Japanese Patent Publication No. 59-48980).
The raw barley is put into a hot-air roasting machine, and the roasting machine is subjected to a low-temperature roasting treatment for 5 minutes or more with the set temperature not exceeding 160 ° C., and then the set temperature is set to 180 to 280 ° C. A method of producing barley tea by hot air roasting in which the temperature is raised to a high temperature range and roasted (Japanese Patent Publication No. 62-40991).

[0007] However, the former contains barley for flavoring, and although it is possible to obtain something similar to boiled barley tea, it also contains burnt smell and savory taste caused by roasting under strong heating conditions. It is still inferior to traditional boiled barley tea. For the latter, the flavor of conventional boiled barley tea,
It was below the color tone. The roasting process is usually performed by a batch method. In the latter case, each time the next roasting process is started from the previous roasting process, the temperature of the roasting machine is set to an initial set temperature (relatively low temperature). Had to be adjusted. Therefore, batch processing could not be performed efficiently and continuously.

[0008]

DISCLOSURE OF THE INVENTION The present invention is based on the pure color of barley without adding any additives, and has a color tone and flavor comparable to conventional boiled barley tea. It aims at obtaining barley tea whose handling is simple. Another object of the present invention is to obtain barley for coloring efficiently by continuously performing the transition from the previous roasting treatment to the next roasting treatment in a short time.

[0009]

The present invention provides a method of mixing two types of barley, flavored barley and colored barley, having different roasting conditions, wherein the roasting conditions for the colored barley are divided into two stages. Adopting roasting treatment method to perform, in producing this barley for coloring, the barley, at a relatively low temperature, so that the ambient temperature after the introduction, is charged at a relatively high temperature,
It is said that the above object can be achieved by performing a pre-roasting treatment so that the barley swelling ratio does not become 25% or more and the water content becomes 4% or less and then performing a main roasting treatment. It was completed based on knowledge.

[0010] The gist of the invention is that the ambient temperature after the barley is put into the roasting machine quickly becomes 100 ° C to 160 ° C.
The barley is charged to an ambient temperature of 200 ° C. to 300 ° C., and the above-mentioned ambient temperature of 100 ° C. to 160 ° C. is adjusted to 230 ° C. so that the barley swelling ratio does not become 25% or more and the water content becomes 4% or less. After performing a pre-roasting process of raising the temperature to 280 ° C. in 3 to 20 minutes, the ambient temperature is 230 ° C.
A roasting treatment at 280 ° C. for 3-20 minutes, followed by a rapid cooling treatment to 80-120 ° C. to form a barley for coloring, and a flavoring barley and a shallow roasting treatment. A method for producing barley tea, comprising mixing barley. Hereinafter, the contents of the present invention will be described in detail.

The barley used in the present invention is a two-rowed barley,
Any use is possible irrespective of varieties such as six-row seeds or barley, naked barley and the like.

In the present invention, the barley is subjected to a roasting treatment.
In order to produce barley tea by mixing two types of barley, barley for coloring and barley for flavoring, barley is roasted under different conditions according to each purpose. This roasting treatment can be performed using a hot-air roaster, a sand roaster, or the like, but it is more preferable to use a hot-air roaster that can easily perform temperature control. The present invention particularly has a great feature in the method for roasting the barley for coloring. Therefore, first, a method of roasting the barley for coloring will be described in detail.

The barley for coloring of the present invention is produced by a two-stage roasting process comprising a pre-roasting process and a post-roasting process, and the roasting process is performed by a batch method. First, in performing the pre-roasting process, the ambient temperature after the barley is put into the roasting machine is quickly set to 100 ° C. to 160 ° C., preferably 120 ° C. to 1 ° C.
The temperature is adjusted to 200 ° C. to 300 ° C., preferably 240 ° C. to 260 ° C. so that the temperature becomes 40 ° C. The present invention has a great feature in this point. That is, since the charging temperature of barley is almost the same as the temperature condition of the post-roasting process, each time the next roasting process is started from the previous roasting process, the temperature of the roasting machine is set to the initial set temperature. There is no need to make adjustments. Therefore, the roasting process by the batch method can be efficiently and continuously performed in a short time. That is, when the barley is charged at a temperature lower than the above conditions, it takes a long time to lower the temperature from the temperature after the previous roasting process to the temperature at which the next roasting process is started. On the other hand, when barley is charged at a temperature higher than the above conditions, the atmosphere temperature after the charging cannot be rapidly lowered, and undesired phenomena such as barley rupture or puffing occur.

As a method for adjusting the ambient temperature immediately after the introduction of barley to 100 ° C. to 160 ° C., there is a method of appropriately adjusting the amount of barley introduced according to the capacity of the roasting machine. . In this case, 1/4 to 1/2 volume parts of barley should be added to the capacity of the roasting machine. For example, when a roasting machine with a capacity of 1.5 kl is used, 25
It is advisable to add about 0 kg of barley.

Next, the charged barley is subjected to the above-mentioned ambient temperature of from 100 ° C. to 160 ° C. so that the barley swelling ratio does not become 25% or more and the water content becomes 4% or less. A pre-roasting process is performed to raise the temperature to 280 ° C. in 3 to 20 minutes.

The present invention also has a significant feature in that barley is adjusted to the above properties by pre-roasting. That is, by producing barley having the above-described properties by pre-roasting prior to post-roasting, it is possible to present a dark color tone when barley tea is extracted, and to exhibit a kokumi, It is possible to produce a barley for coloring that does not have a sense of burnt smell or tingling due to roasting.

If the barley swelling rate is increased after the pre-roasting treatment, it is not possible to obtain a sufficient color tone comparable to boiled barley tea. It is presumed that the reason for this is that as the barley swelling increases, the barley tissue becomes porous and heat is not sufficiently applied to the center of the barley during the post-roasting treatment. In the pre-roasting process, usually 1
If the water evaporation of barley containing about 4% of water is small and the water content does not become 4% or less, barley expands at a stretch during the post-roasting process and a sufficient color tone comparable to boiled barley tea is obtained. You will not be able to do it.

The expansion ratio is defined as the volume of barley before the pre-roasting process when the barley is filled so that no void is formed in the cylinder, and the barley after the pre-roasting process in the same cylinder. Is subtracted from the volume at the time of filling, and this value is divided by the volume of barley before the pre-roasting treatment, and this value is expressed in%.

Next, the barley adjusted to a specific expansion ratio and water content by the pre-roasting treatment is subjected to a post-roasting treatment. The post-roasting treatment is performed at 230 ° C to 280 ° C, preferably at 240 ° C
This is carried out at an atmosphere temperature of 260 ° C. for 3 to 20 minutes. If processing is performed under conditions lower than this temperature condition,
Sufficient color tone cannot be obtained. On the other hand, when the treatment is performed under high conditions, carbonization occurs, a desired color tone cannot be obtained, and a kogation smell is generated, which is not preferable.

Next, the barley that has been subjected to the roasting treatment in two stages is discharged from the roaster to a cooler, and is rapidly cooled to 80 to 120 ° C. by blowing cold air or the like. Here, by performing the cooling process promptly, scorching due to residual heat can be prevented.

According to the present invention, barley tea is produced by mixing the barley for coloring obtained by the above method with barley for flavoring. The flavored barley gives barley tea a unique rich flavor and can be obtained by performing a shallow roasting treatment. Here, the shallow roasting treatment refers to a treatment of adding a calorie equivalent to a normal amount of roasting to the raw barley in the conventional production of barley tea for boiling out, and usually has an ambient temperature of 200 ° C to 300 ° C, preferably 200 ° C to 250 ° C.
C. for 5 minutes to 30 minutes.

The mixing ratio of the above-mentioned barley for coloring and barley for flavoring may be specified according to the taste of a desired barley tea beverage. When a dark color is desired, barley for coloring is frequently used,
If you want a mild body taste, you can increase the amount of flavored barley. For example, the mixing ratio of the barley for coloring and the barley for flavoring is 5 when the whole barley tea raw material is 100 parts by weight.
-30 parts by weight: 95-70 parts by weight, preferably 10-2
0 parts by weight: 90 to 80 parts by weight.

The barley for coloring and the barley for flavoring may be pulverized. When crushing,
The mixture is pulverized by a pulverizer such as a roll mill and further sieved to adjust so that 90% or more of the whole falls in a particle size range of 8 to 80 mesh. When a large number of small particles are contained, turbidity and precipitation occur during barley tea extraction, while when a large number of large particles are contained, the extractability of necessary components is reduced, and Is also not preferred.
In addition, when the pulverizing treatment is performed after mixing the barley,
This is more preferable than the case where barley is mixed before mixing because it can suppress a decrease in product yield due to the generation of fine powder during pulverization.

In producing a barley tea beverage from the barley tea thus obtained, barley tea is so-called synthetic fiber paper or the like so as to have a ratio of 1.0 to 2.0% by weight with respect to the water to be extracted. Fill a tea bag or the like, immerse it in cold or hot water, and wait for extraction of the necessary components of barley.
In the case of using 10 g of barley tea per 1 liter, after the elapse of about 60 minutes in the case of cold water of 20 ° C., and in the case of hot water of 95 ° C. after the elapse of about 15 minutes in the still state), it is served for drinking.

Further, the barley tea sealed in a tea bag or the like can be used for boiling out, and its extractability is remarkably higher than that of conventional barley tea for boiling out. However, a barley tea beverage having excellent flavor and color tone can be obtained. Hereinafter, the contents of the present invention will be described in more detail based on experimental examples and the like.

[0026]

[Experimental Example 1] Capacity adjusted to an ambient temperature of 260 ° C
250 kg of barley was put into a 5 kl hot air roasting machine, and FIG.
After performing a pre-roasting process of raising the ambient temperature from 130 ° C. to 260 ° C. in 13 minutes as shown in FIG.
A post-roasting treatment was performed under the conditions of 0 ° C. for 8 minutes, and this was discharged from a roaster to a cooler and rapidly cooled to 100 ° C. to obtain roasted barley A for coloring.

[0027]

Comparative Experimental Example 1 As shown in FIG. 2, 50 kg of barley was put into an atmosphere temperature range of 80 ° C., and roasting treatment was performed for 60 minutes until the temperature reached 220 ° C. without performing roasting treatment in two stages. And roasted barley B was obtained.

10 g of roasted barley A and B obtained in Experimental Example 1 and Comparative Experimental Example 1 were put into 1 liter of cold water at 20 ° C.
Then, the sample solutions A and B were obtained. Table 1 shows the measurement results of the expansion ratio and the water content of the sample solutions A and B after the pre-roasting treatment. Table 2 shows the results of the measurement of the color tone of the sample solutions A and B, and the results of the sensory evaluation of the flavor. The color tone was measured by the transmitted light L value using a spectroscopic color difference meter SZ- # 80 manufactured by Nippon Denshoku Industries Co., Ltd.

[0029]

[Table 1]

[0030]

[Table 2]

As is evident from Tables 1 and 2, the barley swelling ratio should not exceed 25% and the water content should be 4%.
% From the roasted barley A that has been subjected to the two-stage roasting treatment so as to obtain a barley tea solution that can exhibit an extremely dark color tone and does not have a sense of burnt smell or savory taste due to roasting. did it.

[0032]

Example 1 Coloring barley A2 obtained in Example 1
g and barley tea obtained by mixing and crushing 8 g of flavored barley roasted by a rotary sand roaster at 110 ° C. to 220 ° C. for 15 minutes at the time of the start and then pulverizing barley tea into 1 liter of cold water at 20 ° C. It was poured and immersed for 60 minutes to obtain barley tea solution C.

Table 3 shows the results of sensory evaluation of the flavor of the barley tea solution C obtained from Example 1 and the results of measuring the color tone.

[0034]

[Table 3]

As is clear from Table 3, the barley tea obtained by the method of the present invention was made from pure barley only and had a color tone (usually L Value of about 76 to 86), and a barley tea solution having a flavor was able to be extracted.

[0036]

The barley tea obtained by the method of the present invention can produce a color tone comparable to conventional boiled barley tea from purely barley only without adding any additives, and is quickly leached in cold water. Its handling is also simple. or,
According to the method of the present invention, the preceding roasting process and the next roasting process by batching can be continuously performed in a short time, so that barley for coloring can be obtained efficiently.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram showing two-stage roasting treatment conditions for barley for coloring and roasting treatment conditions without performing two-stage roasting treatment.

[Explanation of symbols]

 A: Two-stage roasting conditions for barley for coloring B: Roasting conditions without two-stage roasting

Claims (1)

(57) [Claims] Claims 1. A barley is charged at a temperature of from 200 ° C to 200 ° C so that the ambient temperature immediately after the barley is introduced into the roasting machine is from 100 ° C to 160 ° C.
The barley was introduced into an atmosphere temperature of 300 ° C., and the expansion rate of the barley was 25.
%, And the pre-roasting process is performed to raise the temperature from the above-mentioned ambient temperature of 100 ° C. to 160 ° C. to the ambient temperature of 230 ° C. to 280 ° C. for 3 to 20 minutes so that the water content does not become more than 4%. After that, the ambient temperature is 230 ° C to 280 ° C.
After 3 to 20 minutes in the roasting process,
A method for producing barley tea, which comprises rapidly cooling to 120 ° C. to produce barley for coloring, and mixing the barley for coloring with barley for flavoring subjected to shallow roasting.