JPH04356176A - Production of barley water - Google Patents

Abstract

PURPOSE:To obtain a barley water having a color tone and flavor equal to existing boiled barley water by blending a barley for coloring prepared by dividing a roasting condition into a low-temperature and high-temperature ranges and roasting barley at two stages with a barley for flavoring. CONSTITUTION:Barley is fed to a roasting machine in an atmosphere at 200-150 deg.C and baked in the temperature range for 10-30 minutes so as not to make the swelling ratio of barley >=25% and to make water content <=4wt.%. Then the barley subjected to the roasting treatment is fed to an atmosphere at 210-240 deg.C and baked at 5-30 minutes to give a barley for flavoring. Then the barley for coloring is mixed with the barley for flavoring before or after grinding to give the objective readily handleable barley water.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention is for the production of barley tea that can easily provide barley tea with excellent color and flavor by simply immersing it in not only hot water but also cold water without using additives such as colorants. It is about the method.

0002

[Prior Art] Traditionally, barley tea was made by roasting barley in an open pot, boiling it thoroughly with water, and then serving it for drinking.However, it took time to cool down, and at the same time, it was necessary to discard the barley. However, its handling was extremely inconvenient. Recently, as an alternative to conventional barley tea for boiling, research and development has been progressing on so-called barley tea for cold water, which can be made into a barley tea beverage by simply immersing it in cold or hot water without boiling. Many types of barley tea are also commercially available.

[0003] As a conventional technique related to the above-mentioned cold water barley tea, for example, raw barley is roasted and then crushed, and roasted barley germ, glucose and caramel are added to the raw material barley, and the roasted barley germ, glucose and caramel are added to the raw material.
There is a method for producing barley tea (Japanese Patent Publication No. 56-52556) in which barley tea is stirred and heated to a temperature of 0.degree. C. and then cooled. However, products that use a lot of additives such as caramel do not allow you to enjoy the natural flavor and color tone of barley tea, and the image of the product is not acceptable to consumers.

[0004] In addition, conventional techniques related to cold water barley tea for producing barley tea drinks similar to boiled barley tea without using additives include a method of mixing two types of barley under different roasting conditions; There are two-stage roasting methods in which the raw barley is roasted in a low-temperature region and a high-temperature region.

[0005] In the former method, raw barley is roasted under strong heating conditions with or without gelatinization treatment to obtain coloring barley, and on the other hand, roasted under weak heating conditions to obtain flavoring barley. There is a method for producing barley tea (Japanese Patent Publication No. 57-16791) in which both are mixed before or after pulverization.

[0006] For the latter, barley grains are placed in an atmosphere of 65 to 95°C and roasted with hot air to quickly reach 135°C or higher, thereby preventing gelatinization of grain starch and reducing the grain size of the grains. A method for producing round barley tea (Japanese Patent Publication No. 59-48980), in which the outer periphery of the particle size is solidified without substantially changing the particle size, and then roasted with hot air at a temperature of 200 to 220 ° C.
Raw material barley is put into a hot air roaster, and after roasting in a low temperature range for 5 minutes or more with the set temperature of the roaster not exceeding 160°C, the set temperature is subsequently increased to 180 to 280°C. There is a method for producing barley tea by hot air roasting (Japanese Patent Publication No. 62-40991), in which the temperature is raised to 100% and a high-temperature range roasting process is performed.

[0007] However, in the former case, barley is mixed in for flavoring, and although it yields something similar to boiled barley tea, it also contains a burnt odor and harsh taste caused by roasting under strong heating conditions. However, it is still not as good as conventional boiled barley tea. Moreover, the latter was also inferior to the flavor and color of conventional boiled barley tea.

[0008]

[Problems to be Solved by the Invention] The present invention is made purely from barley without adding any additives, has a color tone and flavor comparable to conventional boiled barley tea, and is rapidly leached in cold water. The purpose is to obtain barley tea that is easy to handle.

[0009]

[Means for Solving the Problems] The present invention provides a method for mixing two types of barley, flavoring barley and coloring barley, which are roasted under different roasting conditions. Adopting a two-step roasting process that is divided into
In producing this barley for coloring, the barley is pre-roasted within a certain temperature range so that the swelling rate does not exceed 25% and the moisture content is 4% or less, and then the main roasting process is carried out. It was completed based on the knowledge that the above objective could be achieved by applying

[0010] The gist is that barley placed in an atmospheric temperature range of 150°C to 200°C is heated within the temperature range so that the swelling ratio of the barley does not exceed 25% and the moisture content does not exceed 4%. After pre-roasting for 10 to 30 minutes, post-roasting for 5 to 30 minutes at an ambient temperature of 210°C to 240°C to obtain coloring barley, which is then roasted under shallow conditions with the coloring barley. This is a method for producing barley tea characterized by mixing treated flavoring barley before or after crushing. Hereinafter, the content of the present invention will be explained in detail.

[0011] The barley used in the present invention is of the two-row type,
It is possible to use any variety, such as six-rowed wheat, peeled wheat, or naked wheat.

[0012] In the present invention, the above-mentioned barley is subjected to a roasting process,
Since barley tea is produced by mixing two types of barley, one for coloring and one for flavoring, the barley is roasted under different conditions depending on the purpose. This roasting process can be performed using a hot air roaster, a sand roaster, etc., but it is preferable to use a hot air roaster that can easily control the temperature. The present invention is particularly characterized by the above-mentioned method of roasting barley for coloring. First, the method of roasting barley for coloring will be explained in detail.

The barley for coloring of the present invention is produced by two-stage roasting: a pre-roasting treatment and a post-roasting treatment. First, the pre-roasting treatment involves roasting barley at 200-150°C, preferably at 160-150°C.
This is carried out by placing the product in a roasting machine with a temperature atmosphere of 50°C and maintaining it within this temperature range for 10 to 30 minutes.

[0014] Barley is introduced into a temperature range higher than this condition,
If this is continued, the barley will burst or swell, and heat will not be applied sufficiently to the center of the barley during the post-roasting process, making it impossible to obtain a color tone comparable to boiled barley tea. On the other hand, if barley is added and maintained in a temperature range lower than this condition, it will not be able to exhibit sufficient richness. or,
It takes a long time to transition from the pre-roasting process to the post-roasting process, which is unfavorable in terms of production efficiency.

[0015] The present invention improves the properties of barley by the above-mentioned pre-roasting treatment so that the swelling ratio of the barley does not exceed 25%.
Also, the moisture content should be 4% or less.

[0016] The above expansion rate refers to the volume when the barley before pre-roasting is filled in the cylinder without any voids, and the volume when the barley before pre-roasting is filled in the same cylinder in the same way. This value is subtracted from the volume when filled in the barley, divided by the volume of the barley before the pre-roasting treatment, and expressed as a percentage.

In the present invention, by producing barley having the above-mentioned properties within the range of the pre-roasting treatment conditions prior to the post-roasting treatment, barley tea can exhibit a dark color when extracted; It can also have a rich taste,
Furthermore, it is possible to produce coloring barley that does not have a burnt odor or harsh taste caused by roasting.

In other words, if the swelling ratio of barley increases after the pre-roasting treatment, it becomes impossible to obtain a sufficient color tone comparable to boiled barley tea. The reason for this is presumed to be that as the swelling of the barley increases, the structure of the barley is destroyed and becomes porous, making it impossible to apply sufficient heat to the center of the barley during the post-roasting process. In addition, in the pre-roasting process, the amount of water evaporation from the barley, which usually has a water content of about 14%, is small, and if the water content does not fall below 4%, the barley will expand all at once during the post-roasting process, resulting in boiling. It becomes impossible to obtain a sufficient color tone comparable to barley tea.

[0019] In the present invention, barley for coloring is produced by subjecting barley, which has been adjusted to a specific swelling ratio and moisture content through the above-mentioned pre-roasting process, to a post-roasting process.

[0020] The above post-roasting treatment is carried out at 210°C to 240°C,
Preferably at an ambient temperature of 225°C to 230°C
The test is carried out for ~30 minutes. If the treatment is performed at a temperature lower than this temperature condition, a sufficient color tone cannot be obtained. On the other hand, if the treatment is carried out under high conditions, carbonization will occur,
A desired color tone cannot be obtained, and a burnt odor also occurs, which is undesirable.

In the present invention, when transitioning from the pre-roasting process to the post-roasting process, it is preferable to raise the temperature slowly, for example over a period of 5 to 20 minutes. This makes it possible to prevent local overheating that occurs when the temperature is raised rapidly.

[0022] Next, barley for flavoring imparts a unique rich flavor to barley tea, and can be obtained by subjecting it to a light roasting process. Here, the shallow roasting process refers to a process in which the amount of heat equivalent to normal roasting in conventional barley tea production for brewing is added to raw barley, and the ambient temperature is usually 200°C to 300°C, preferably 200°C to
It is carried out under the conditions of 250° C. for 5 minutes to 30 minutes.

[0023] In the present invention, barley tea is produced by mixing barley for coloring and barley for flavoring obtained under the above-mentioned roasting conditions before or after grinding. In this case, the mixing ratio of the two can be determined depending on the taste of the desired barley tea drink; if you want a dark color, use a large amount of barley for coloring, and if you want a mild, rich taste, use barley for flavoring. All you have to do is increase the amount. For example, when the total barley tea ingredients are 100 parts by weight, the mixing ratio of coloring barley and flavoring barley is 5 to 30 parts by weight: 95 to 70 parts by weight, preferably 10 to 20 parts by weight: 90 to 80 parts by weight. It is best to adjust the proportion.

[0024] In the above-mentioned pulverization, the particles are pulverized using a pulverizer such as a roll mill, and then sieved so that 90% or more of the total particles fall within the particle size range of 8 to 80 mesh. If a large amount of particles with a small particle size is contained, turbidity or precipitation will occur during barley tea extraction, while if a large amount of particles with a large particle size is contained, the extraction of necessary components will be reduced. It is also not preferable. In addition, the crushing process is
It is more preferable to carry out the process after mixing the barley than to carry out the process before mixing the barley because it is possible to prevent a decrease in product yield due to the generation of fine powder during grinding.

[0025] In producing a barley tea drink from the barley tea thus obtained, the barley tea is coated with so-called synthetic fiber paper or the like at a ratio of 1.0 to 2.0% by weight based on the water to be extracted. Fill a tea bag etc., immerse it in cold water or hot water, wait for extraction of the necessary components of barley,
When using 10 g of barley tea per liter, let it stand for about 60 minutes in the case of cold water at 20°C, and after about 15 minutes in the case of hot water at 95°C).

Furthermore, barley tea sealed in teabags etc. can also be used for brewing, and its extractability is significantly higher than conventional barley tea for boiling, so the amount used is about 1/3 to 1/5 of the conventional barley tea. However, a barley tea beverage with excellent flavor and color can be obtained. Hereinafter, the content of the present invention will be explained in more detail based on experimental examples and the like.

[0027]

[Experiment Example 1] As shown in Figure 1A, 100g of barley was
After putting it in an ambient temperature range of 90°C, pre-roasting it at 190°C for 30 minutes, followed by 10 minutes at 200°C, and then post-roasting it at 210°C for 10 minutes, followed by 10 minutes at 220°C. The process was carried out to obtain roasted barley A for coloring.

[0028]

[Experiment Example 2] As shown in Figure 1B, 100g of barley was
The roasted barley B for coloring was put into an atmospheric temperature range of 60°C, pre-roasted at 160°C for 30 minutes, and then post-roasted at 220°C for about 10 minutes.
I got it.

[0029]

[Comparative Experiment Example 1] As shown in Figure 1C, 100 g of barley was placed in an ambient temperature range of 80°C, and roasted for 60 minutes until the temperature reached 220°C without performing the two-step roasting process. , roasted barley C was obtained.

[0030] 10 g of roasted barley A to C obtained in Experimental Examples 1 and 2 and Comparative Experimental Example 1 were added to 1 liter of cold water at 20°C.
Sample solutions A to C were obtained by immersion for 60 minutes. Table 1 below shows the measurement results of the swelling ratio and moisture content of sample solutions A to C after the pre-roasting treatment. Further, Table 2 shows the results of measuring the color tone of sample solutions A to C and the results of sensory evaluation of flavor. The color tone was measured by the transmitted light L value using a spectroscopic color difference meter SZ-Σ80 manufactured by Nippon Denshoku Industries Co., Ltd.

[0031]

[Table 1]

[0032]

[Table 2]

As is clear from Tables 1 and 2, the swelling ratio of the barley should not exceed 25%, and the water content should be kept at 4%.
Roasted barley A and B, which have been subjected to two-step roasting processing so that the
Moreover, it was possible to obtain a barley tea solution with no burnt odor or harsh taste caused by roasting.

[0034]

[Example 1] Barley for coloring A2 obtained in Experimental Example 1
g and 8 g of flavoring barley that has been roasted in a rotary sand roaster for 15 minutes at 110°C at the beginning and 220°C at the end, and the resulting barley tea is mixed with 1 liter of cold water at 20°C. Then, barley tea solution D was obtained by soaking for 60 minutes.

[0035]

Example 2 A barley tea solution E was obtained in the same manner as in Example 1, except that the coloring barley B obtained in Experimental Example 2 was used.

Table 3 shows the results of the sensory evaluation of the flavor and the color tone of the barley tea solutions D to E obtained in Examples 1 and 2.

[0037]

[Table 3]

As is clear from Table 3, the barley tea obtained by the method of the present invention has a color tone comparable to that of a conventional boiled barley tea solution made purely from barley (usually L), even though no additives are added. (value of about 76 to 86), it was possible to extract a barley tea solution with flavor.

[0039]

[Effects of the Invention] The barley tea obtained by the method of the present invention can develop a color tone comparable to conventional boiled barley tea from pure barley without adding any additives, and is quickly leached into cold water. Its handling is also simple.

[Brief explanation of the drawing]

FIG. 1 is a diagram showing two-stage roasting treatment conditions and roasting treatment conditions without two-stage roasting of barley for coloring.

[Explanation of symbols]

Claims (1)

[Claims] Claim 1: Barley put into an atmospheric temperature range of 150°C to 200°C is heated for 10 to 200°C within the temperature range so that the swelling ratio of the barley does not exceed 25% and the moisture content does not exceed 4%. After pre-roasting for 30 minutes, 210
Post-roasting for 5 to 30 minutes at an ambient temperature of °C to 240 °C to obtain coloring barley, and mixing the coloring barley and flavoring barley that has been lightly roasted before or after crushing. A method for producing barley tea characterized by: