JPH036785B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing pearl barley tea that exhibits a rich flavor and rich color, has almost no harsh taste or fishy odor characteristic of pearl barley, is suitable for general tastes, and is extremely easy to drink. According to the invention, it is possible to provide adlay tea suitable for serving as so-called instant tea by cold water extraction or the like. Traditionally, pearl barley has diuretic, anti-inflammatory,
It is known to have many medicinal effects such as analgesic action, and recently it has come into the spotlight as a highly nutritious food. By the way, the easiest and most effective way to use the same pearl barley is to make pearl barley tea, which is usually made by boiling roasted pearl barley and serving it for drinking. The extraction efficiency of the ingredients that give flavor and color is poor, so the boiling operation takes a long time, and when it is crushed and served as a so-called instant type using cold water extraction or boiling water extraction, the flavor and color are diluted. I couldn't find anything satisfying. Further, conventional coix tea was unsuitable as a recreational drink because it had the characteristic harsh taste and fishy odor of coix barley and was easy to drink. In view of the above-mentioned current situation, the inventors of the present invention have developed a tea that can improve the palatability of adlay tea, exhibit a mellow flavor and rich color without requiring a long boiling operation, and is suitable as an instant type. As a result of extensive research into how to obtain pearl barley tea, we created cracks in the outer shell of the pearl barley through moderate pressure treatment, and then roasted the pearl barley at temperatures above a specific temperature condition. By adding sugar, amino acids and/or amino acid salts before, during, or after the decoction treatment, and then maintaining them in an atmosphere of 200°C or higher for 30 seconds to 20 minutes, it is possible to make conventional pearl barley tea. It has been found that all such problems in flavor or preparation can be solved, and thus desired coix barley tea can be provided. The present invention provides (i) within the range where the outer shell of Coix seed does not peel off,
(ii) Roasting treatment under specific temperature conditions; (iii) Addition treatment of sugar and amino acids and/or amino acid salts; and heating them at a specific temperature. The composition is characterized by the combination of the above three requirements: maintaining it in an atmosphere, and by taking advantage of the synergistic effect of the three requirements, we have succeeded in obtaining a high quality pearl barley tea that has never been seen before. be. The present invention will be explained in detail below. All types of Coix barley commonly referred to as "coix barley" can be used in the present invention, and there are no restrictions on the place of production, variety, etc. In the present invention, the outer shell of the Coix barley is used without removing it, in order to effectively utilize the carbohydrates and the like contained in the outer shell for flavoring and coloring the Coix barley tea. First, in the present invention, the coix seed is subjected to pressure bias treatment to the extent that the outer shell of the coix seed does not peel off, and cracks of about 1 mm or more are created in the outer shell. For the isopressure biasing treatment, any of the generally known pressure biasing means can be used, such as a method in which the coix grains are forcibly passed between rolls set at a predetermined interval, or a method using a stamp-type presser. By implementing the isopressure uneven treatment, the conduction efficiency in the subsequent roasting process is increased, and the internal parts of the coix are sufficiently denatured, producing a favorable aroma, and the coix is highly porous. The extraction efficiency during tea preparation is also high. Furthermore, when sugars, amino acids, and amino acid salts are added, these additives and the coix grains are fully absorbed and immersed into the inner part of the coix grains through the cracks created by the isopressure uneven treatment. Interaction with ingredients can be achieved,
As a result, the coloring of the pearl barley is enhanced, and the aroma and flavor of the pearl barley are suitably enhanced. As described above, the pressure partial treatment of the present invention can improve flavor,
It can be said that this is an essential process that has an organic relationship with the subsequent roasting process and the addition of sugar, amino acids, and amino acid salts in order to obtain adlays with excellent aroma or color. Furthermore, in the present invention, regarding the degree of isopressure uneven treatment,
As mentioned above, it is specified that the cracks are sufficient to cause cracks of about 1 mm or more in the outer shell of adlay without peeling the outer shell. In other words, if the cracks in the outer shell of the coix are less than about 1 mm, it is not possible to improve the heat transfer efficiency during the roasting process, and the penetration of sugars, amino acids, etc. A favorable interaction with the contained ingredients cannot be expected, and as a result, adlay tea with excellent flavor, aroma, or color cannot be obtained. On the other hand, if the pressure bias treatment is strengthened until the outer shell of the pearl barley peels off, the aromatic components will volatilize from the inside of the pearl barley tea during the roasting process, resulting in a weak flavor. In addition, the present inventors have found that the optimal roasting conditions for the outer shell of the coix seed, which contributes to the coloring of coix tea, and the optimal roasting conditions for the seed part of the coix seed, which contributes to the flavor of the coix tea, are different. However, when roasting is done with the outer shell peeled off, that is, the solid part and the outer shell are separated, and they coexist,
Since heat is applied uniformly to the outer shell and the seed part of the coix, it is not possible to obtain coix that has been roasted in a preferable manner. From the above point of view, the present invention imposes limitations on the degree of pressure deviation. In the present invention, next, the coix barley that has been subjected to the isopressure uneven treatment is subjected to a roasting process. The roasting process is performed for the purpose of imparting aroma, flavor, and color suitable for coix seed tea to the coix seed, and to make the coix seed porous. Among them, the unique aroma, flavor components, and color tone of coix barley are essential to enhance the palatability of coix barley tea.
According to the research conducted by the present inventors, it is thought that this is mainly derived from the lipids and proteins contained in Coix barley.
It has been recognized that these components are generated by sufficient thermal denaturation at high temperatures, and therefore, in the present invention, it is also specified that the roasting process is carried out at 200°C or higher and for 10 minutes or more. . In addition, when roasting is carried out under the same conditions, other than the above-mentioned components, the components contained in coix seed, such as carbohydrates, which are involved in the development of aroma, flavor, and color of coix seed, are sufficiently reacted, resulting in a favorable aroma. At the same time, the desired flavor or color can be imparted. Furthermore, in the present invention, cracks of approximately 1 mm or more are created in the outer shell of the coix through the pressure-biased process without peeling, so that the aromatic components of the coix that are generated during the roasting process do not volatilize. In addition, the degree of heating of the outer shell and the inner part of the coix is suitably different, and the desired roasted coix is obtained, thereby effectively achieving the above object. In addition, in order to avoid the occurrence of burnt odor due to excessive roasting, it is desirable to carry out the roasting process at 200 to 260°C for 10 to 40 minutes. Further, the roasting process of the present invention can be carried out using any commonly used roasting machine, such as a hot air roasting machine or a sand roasting machine. In the present invention, it is preferable to subject the coix barley to a steaming process before the roasting process, since a coix barley tea with even more excellent flavor can be obtained. This is because the ingredients that produce the astringent taste and fishy odor that are unique to pearl barley, which are contained in the astringent skin and seeds, are thermally denatured in the presence of water during the steaming process, and these are eliminated. α of starch containing pearl barley
This is thought to be due to the fact that the changes are sufficiently developed. In the present invention, since cracks exist in the outer shell of adlay, water and heat are effectively transmitted to the portions during the steaming process, so that the flavor effects described above can be effectively achieved. Furthermore, when the same steaming treatment is applied, since the coix seed becomes highly hydrated, the porosity of the coix seed due to the roasting process becomes even more pronounced, which is advantageous in that the extractability during preparation of coix seed tea increases. In addition, when implementing the same steaming treatment, it is preferable to perform it at a temperature of 60°C or higher for 5 to 30 minutes, and more preferably for 70 to 30 minutes.
It is more preferable to conduct the reaction at 100° C. for 7 to 12 minutes in order to achieve the above effects. In the present invention, sugar and amino acids and/or amino acid salts are added to pearl barley before, during, or after the roasting process, and these additives are maintained in an atmosphere of 200°C or higher for 30 seconds to 20 minutes. Features. The above treatment is carried out for the purpose of suitably enhancing the aroma and flavor of coix, as well as promoting its coloration, to obtain a rich and mellow coix tea that is suitable for instant preparation such as cold water extraction. It is something. To explain its action phenomenon, sugar and amino acids and/or amino acid salts added to adlay,
By being maintained under the same temperature atmosphere,
Sugar/amino acid reaction products, etc. not only contribute to enhancing the aroma and color of the coix seed, but also the additives are absorbed and impregnated into the internal part of the coix seed through the cracks in the outer shell of the coix seed due to the pressure bias treatment. Ru. When these coexist with lipids and proteins that have been thermally denatured through roasting, they interact with each other at high temperatures, resulting in the aroma and flavor unique to pearl barley, such as whole chituso, amino chituso, reducing substances, or ether-soluble substances. A reasonably compatible reaction product is produced, and as a result, the aroma and flavor of pearl barley can be sufficiently enhanced. In order to cause the reaction to occur sufficiently, it is necessary to maintain the additive in the specified temperature atmosphere, that is, at 200°C or higher for 5 seconds to 20 minutes.
It is more preferable to maintain the temperature at 250° C. for 1 to 10 minutes because the same reaction can be performed without causing burnt odor or charring. Regarding the timing of addition of the additive, if the additive can be maintained at the specified temperature atmosphere after addition,
It doesn't matter whether it's before, during or after the roasting process. can maintain the additive in the specified temperature atmosphere by utilizing the residual heat. However, if these additives are added before or during the roasting process, they may volatilize due to the hot air in the case of hot air roasting, or adhere to the sand in the case of sand roasting, causing problems in process control. may occur,
Furthermore, since there is a risk that these additives may overreact and cause scorching, the most preferred embodiment is to add these additives after roasting is complete. Furthermore, as a method for adding the same additive, the method of making an aqueous solution of sugar and amino acids and/or amino acid salts and spraying them onto the surface of coix seeds is a preferable method from the viewpoint of process control and uniform application. . There are no particular restrictions on the type of sugar used, but fructose is preferable because it matches well with the original aroma of pearl barley, and the amount of sugar added is 1 to 1 to 1. Ten%
(weight ratio) can be said to be a suitable addition range in terms of the aroma and flavor obtained. On the other hand, there are no particular limitations on the type of amino acid or amino acid salt to be used, and any of them may be used, but from the perspective of coloring the coix barley, it is recommended to use glycine, and from the perspective of the aroma or seasoning of coix barley, it is recommended to use glycine. It is preferable to use alanine or sodium aspartate, and the total amount of the amino acid and/or amino acid salt added is preferably 0.05 to 3% (weight ratio) based on the roasted coix. As mentioned above, the addition treatment of sugar and amino acids and/or amino acid salts in the present invention can effectively enhance the aroma, flavor, and color of coix seed; It was recognized that the aroma and flavor exerted a kind of masking effect on the harsh taste and fishy smell of adlay barley, and also contributed to eliminating those undesirable flavors. In the present invention, the coix barley after the same addition treatment is then used as it is or, if necessary, is pulverized to obtain coix barley for coix tea. The pulverized coix seed has high extractability when preparing coix seed tea, and is therefore suitable for use in so-called instant type coix tea, which does not require boiling operations such as cold water extraction or boiling water extraction. In addition, since the coix seed obtained according to the present invention has cracks due to the previous compression treatment, the same crushing treatment can be carried out very effectively. Furthermore, the pearl barley obtained according to the present invention exhibits a rich flavor and rich color even when it is not subjected to the same crushing process, that is, even when it is whole grain, and even when it is boiled for a shorter time than conventionally, Furthermore, it is possible to obtain adlay tea that is suitable for general tastes and easy to drink. As explained above, the basic components include pressure bias treatment, roasting under specific temperature conditions, addition of sugar, amino acids and/or amino acid salts, and maintenance under specific temperature conditions. Due to the mutual effects of the above-mentioned processes, the coined pearl barley tea of the present invention obtained by this method eliminates the harsh taste and fishy odor characteristic of pearl barley, and has a rich aroma even with a simpler extraction operation than before. It is possible to prepare pearl barley tea which exhibits strong flavor and rich color, and is also suitable for application as an instant type. Hereinafter, the present invention will be explained in more detail with reference to Examples, and the properties will be compared with a control product to further clarify the effects of the present invention. Example 1 Roll clearance of 100 kg of pearl barley with shell is 5
The grains are forced to pass through a pair of rolls set at mm and subjected to pressure biasing treatment, creating cracks of about 1 to 5 mm in the outer shell of each grain. Next, this was roasted at 200℃ for 15 minutes using a hot air roasting machine, and as soon as possible after the end of the roasting process, 1% alanine and aspartic acid were roasted.
11 kg of an aqueous solution containing 1% Na, 1% glycine, and 2% fructose (all weight ratios relative to the roasted pearl barley) is uniformly sprayed onto the pearl barley. In addition, even after spraying the same aqueous solution, the residual heat produced by the roasted adlays
A high-temperature atmosphere of 30 seconds or more can be maintained at temperatures above 30°C, and reactions based on added sugars, amino acids, or amino acid salts can take place satisfactorily. Next, the same adlay is ground into 4 to 80 mesh pieces using a grinder to obtain adlay tea of the present invention. (Sample A) Control product manufacturing example 1 A control product Coix barley tea (Sample B) was obtained in exactly the same manner as in Example 1 except that the pressure bias treatment was not performed. Control Product Production Example 2 A control product Coix barley tea (Sample C) was obtained in exactly the same manner as in Example 1, except that the aqueous solution containing sugar, amino acids, and amino acid salts was not sprayed. Control product manufacturing example 3 A control product, adlay tea (sample D), was obtained in exactly the same manner as in Example 1, except that the tea was roasted at 200° C. for 5 minutes using a hot air roaster. Example 2 Coix seed tea of the present invention is obtained in exactly the same manner as in Example 1, except that after the pressure uneven treatment, the coix seeds are steamed for 20 minutes by spraying steam at 85° C., and further pulverization treatment is not performed. (Sample E) Samples A to E obtained above were compared in aroma, taste, and color through sensory tests. The results are shown in <Table-1>. In addition, for samples A to D, sample 7g
15℃ after filling into a teabag made of synthetic fiber paper.
For sample E, 7g of the same sample was put into 1.5 of water and boiled for 3 minutes, then boiled in cold water to make pearl barley tea. It was subject to inspection. In addition, the numerical values in the left column of each comparison item in the table are the results of a flavor test conducted by 10 well-trained panelists, and are the average values (rounded to the nearest whole number) using a 10-point system. (10 points is the highest, 1 point is the lowest)

[Table] As is clear from the above results, the adlay tea obtained by the present invention has a higher aroma than the control product obtained by a method lacking any of the constituent requirements defined by the present invention. In addition, the product of the present invention can be used to prepare pearl barley tea that has extremely excellent properties even when subjected to boiling and extraction.

Claims (1)

[Claims] 1. Without removing the outer shell of adlay, subject it to a pressure treatment to create a crack of approximately 1 mm or more in the outer shell without peeling the outer shell, and then heat it at 200°C or higher for 10 minutes. In addition to the above roasting process, sugar and amino acids and/or amino acid salts are added before, during, or after the roasting process, and then these are heated in an atmosphere of 200°C or higher for 30 seconds to 20 minutes. A method for producing pearl barley tea, which comprises maintaining the tea and further pulverizing it if necessary.