JP3362250B2 - Production method of barley for barley tea - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to wheat for extracting barley tea,
In particular, the present invention relates to a method for producing wheat suitable for tea bag barley tea.

[0002]

Conventional barley tea prefers a fragrant extract peculiar to barley tea by boiling cooked and roasted barley in boiling water for a sufficient period of time. In recent years, "tea bag barley tea", in which a crushed product of roasted barley is enclosed in a bag and which can be easily extracted with water, has become popular. However, in the case of such "tea bag barley tea", the amount of crushed barley that can be included in the bag is limited, and since it is easily extracted with water, when boiling it in hot water for a sufficient time. Compared with the above, the fragrance, color and taste peculiar to barley tea tended to be insufficient.

[0003] Therefore, conventionally, there have been disclosed various methods for producing barley tea for extracting barley tea, which can sufficiently bring out the scent, color, and taste peculiar to barley tea even in the tea bag barley tea.

For example, Japanese Examined Patent Publication No. 1-25554 describes that "barley as a raw material (water content of about 13%) is immersed in water and then steamed to infiltrate water into the barley (water content of about 38%) and starch powder in barley. In order to promote quality alpha-converting, and then inoculate this with koji mold, ferment and ripen at 20-35 ° C for 30-50 hours in barley to amino acid the protein and saccharify the starch. Roast this treated barley (180 ℃, 1
Fragrance,
, A method of producing barley with rich color and taste,

Japanese Examined Patent Publication No. 62-40991 discloses that "barley as a raw material is put into a hot air type roasting machine, and the set temperature of the roasting machine is 160 ° C.
After the roasting treatment in the low temperature range for 5 minutes or more in a state of not exceeding the temperature, the temperature is then raised to 180 to 280 ° C. and then the roasting treatment in the high temperature range is performed, whereby the rich taste of barley tea is obtained. Disclosed is a method of obtaining sweetness by spraying water droplets or steam onto wheat grains at an appropriate time during roasting treatment in the low temperature region, together with obtaining flavor.

Further, Japanese Patent Publication No. 57-16791 discloses that "barley roasted under relatively strong heating conditions (final temperature at the time of heating and roasting: 230 ° C. to 300 ° C.) for coloring barley tea and flavoring. The method of separately preparing barley roasted under a relatively weak heating condition (final temperature at the time of heating and roasting: 150 ° C. to 225 ° C.), and mixing and crushing them is disclosed.

[0007]

By the way, it has been said that the secret of roasting has been to roast evenly from the surface to the core without burning. If the core can be roasted without scorching, 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] 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 invention. It was difficult to uniformly roast the core even when uneven roasting was likely to occur.

Therefore, according to the present invention, even when roasting is carried out after the treatment for increasing the water content of the raw barley, it is possible to surely roast the barley evenly from the surface to the core without burning. It is intended to provide a method for producing barley wheat suitable for barley tea, particularly tea bag barley tea, which can bring out the aroma and natural sweetness peculiar to barley tea not only from boiling water but also from water.

[0010]

[Means for Solving the Problems] In order to solve the above problems, the present invention performs a steam spraying treatment on raw barley under severe conditions that could not be expected in the past, and then under a strong heating condition for a short time. By roasting, we found that the core can be roasted reliably and evenly without charring, and even when extracted with water, we can strongly bring out the unique aroma and natural sweetness, and based on this finding It is the invention.

That is, the method for producing barley for wheat according to the present invention is characterized in that raw barley is subjected to steam spraying under extremely severe conditions and then roasted for a short time under strong heating conditions. To do.

The "steam spraying step" of the present invention is carried out under the conditions of steam spraying time of 5 to 60 seconds and steam flow rate of 20 to 60 kg / h. As a result, water can be evenly added to the core portion in a short time, and the volume can be appropriately expanded, so that fluffy roasting can be performed in the subsequent roasting step. For example, the raw barley having a water content of about 10 to 14% can have a water content of 14 to 30%, and the volume can be expanded by 1 to 20%.

The "roasting step" of the present invention is a secondary roasting roasting in which two kettles are sequentially roasted, 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 the roasting temperature of 250 to 300 ° C for 60 seconds to 120 seconds. It is desirable to adjust the conditions accordingly. By performing a roasting process at such a high temperature for a short time following the steam spraying process, it is possible to roast fluffy evenly to the core without burning, and even when extracted with water, a unique fragrance is obtained. You can pull out strongly. If such roasting treatment is applied to the core evenly without containing moisture, the surface will be burnt before roasting to the core, and the sensory evaluation will be deteriorated. Even if it contains water, the unique fragrance will be reduced unless roasting treatment is performed under such severe heating conditions. The roasting machine to be used may be a sand roasting type, a rotary drum type, a pan mixing type, a batch type fluidized bed hot air roasting machine or the like.

The "raw material barley" used in the present invention is
It is possible to use varieties such as two-row type and six-row type and both with and without shells.

The roasted barley obtained is particularly excellent as a tea bag barley tea for cold water extraction, since it can be extracted with water as well as hot water, and can be suitably drunk, but it can also be used for boiling. 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 the tea bag barley tea, it is preferable that the roasted wheat is crushed into a shape of not more than two parts and 5-20 g of the crushed product is enclosed in the tea bag. This tea bag can bring out the aroma and natural sweetness peculiar to barley tea even in cold water (5 ° C to room temperature).

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below based on Examples.

(Example) After barley (water content: about 12%) was blown and stoned, it was put 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 rotary drum type roasting pot, and primary roasting was performed at a roasting temperature of 256 ° C. for 90 seconds, and subsequently, a roasting temperature of 276 ° C., 90
Second secondary roasting was performed. Then, water cooling followed by wind cooling and primary storage in a storage tank are performed, and the surface color (L value, a value, b value) of the cooled roasted barley is measured by a color difference meter (300A manufactured by Nippon Denshoku Co., Ltd.). ).

Then, the obtained roasted barley was crushed into two or less pieces, and 10 g of the crushed material was enclosed in a tea bag.
This tea bag was placed in 1 liter of room temperature water and extracted in a refrigerator for 1 hour, and the sensory evaluation of the obtained extract was performed by 20 testers and the brix measurement was performed.

(Comparative Example) Barley (water content: about 12%) was screened and stoned, and then put into a rotary drum type roasting pot to perform primary roasting at a roasting temperature of 256 ° C. for 90 seconds. Then, secondary roasting was performed for 90 seconds at a roasting temperature of 276 ° C.
After that, water cooling was performed, followed by wind cooling and primary storage 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, the product is crushed, sealed in a tea bag, and washed with room temperature water to
The extract was subjected to sensory evaluation and brix measurement.

(Measurement result of surface color of roasted wheat and brix
(Measurement result) The surface color of the roasted barley obtained in the example is L
The value was 29.5, the a value was 6.0, and the b value was 10.0. Moreover, the brix of the roasted barley obtained in the example was 0.297. The surface color of the roasted barley obtained by the comparative example has L value: 29.4, a value: 6.5, b value: 10.
It was 3. In addition, the br of roasted barley obtained in Comparative Example
ix was 0.272.

(Sensory Evaluation) The barley teas obtained in the examples were often evaluated as having a strong aroma and natural sweetness. On the other hand, the barley tea obtained in Comparative Example was often evaluated as having a little lack of aroma.

─────────────────────────────────────────────────── --- Continuation of the front page (56) References JP-A-6-46808 (JP, A) JP-A-49-31899 (JP, A) JP-A-59-45858 (JP, A) JP-B-62- 40991 (JP, B1) JP 45-33758 (JP, B1) JP 57-16791 (JP, B1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 2/38

Claims (2)

(57) [Claims] 1. A raw barley is steam-sprayed to obtain a barley content.
Increase the volume of water to 14-30% and expand the volume by 1-20%
Then , the roasting temperature is 230 to 280 ° C., 60
A method for producing wheat for barley tea, which comprises performing primary roasting for seconds to 120 seconds and then performing secondary roasting at a roasting temperature of 250 to 300 ° C. for 60 seconds to 120 seconds in another pot . 2. The raw barley is steamed for 5 to 60 seconds,
Steam spray treatment is performed under the condition that the steam flow rate is 20 to 60 kg / h.
The barley to a water content of 14-30% and a volume of 1
A method for producing wheat for barley tea according to claim 1, wherein the amount is expanded by 20%.
Law .