JPH043942B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing pearl barley tea that is suitable for general tastes, extremely easy to drink, and has a good flavor.More specifically, the present invention relates to a method for producing pearl barley tea that is suitable for general tastes, extremely easy to drink, and has a good flavor. The purpose of the present invention is to provide pearl barley tea having a naturally mellow aroma and flavor. 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 making it available for drinking, but pearl barley tea has the harsh taste and fishy smell that is unique to pearl barley. In terms of taste and drinkability, it is unsuitable as a recreational beverage, and the extraction efficiency of flavor-producing components is poor, so it takes a long time to brew. The inventors of the present invention have conducted intensive research to resolve these problems in flavor and adjustment of coix tea, and thereby easily obtain coix tea that is suitable as a beverage. Unbalanced processing causes cracks in the outer shell of the pearl barley, and by subjecting it to steaming, the harsh taste and fishy smell peculiar to pearl barley can be removed, and furthermore, by subjecting it to a roasting process above a specific temperature condition, For example, it has been found that desirable flavor and color can be imparted to pearl barley, thereby making it possible to obtain desired pearl barley tea. The present invention includes () pressure uneven treatment sufficient to cause cracks of approximately 1 mm or more in the outer shell of adlay, () steaming treatment, and () treatment at 200°C or higher without peeling the outer shell.
The basic requirements for the composition are the roasting process for 10 minutes or more and the above three steps, and by taking advantage of the synergistic effect of the combination of the three steps, we are able to obtain pearl barley tea of unprecedented quality. It was a success. The present invention will be explained in detail below. Coix barley used in the present invention can be of all types generally referred to as "coix barley", and there are no limitations on the place of production, variety, etc. In the present invention, without removing the outer shell of the same pearl barley,
Submit to subsequent processing. This is to effectively utilize the carbohydrates and the like contained in the outer shell for flavoring and coloring pearl 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 equal pressure biasing treatment, any of the generally known pressure biasing means can be used, such as forcing the coix grains to pass between rolls set at predetermined intervals, or using a stamp-type presser. Further, the above-mentioned regulation regarding the degree of pressure deviation of the present invention not only effectively performs the subsequent steaming and roasting processes, but also prevents the volatilization of the aromatic components of adlays during roasting, and achieves the desired degree of roasting. Obtain state pearl barley,
This is a necessary requirement in order to obtain coix barley tea that is free from the harsh taste and fishy odor characteristic of coix barley and exhibits good flavor and color. In other words, the crack in the outer shell of adlay is about 1 mm.
If less than this, the conduction efficiency of water and heat to the internal parts of the pearl barley during steaming will be poor, and the harsh taste and fishy odor characteristic of pearl barley will not be sufficiently eliminated, and gelatinization will not be promoted. Not only cannot the flavor be enhanced, but the roasting efficiency is also extremely poor, and
It requires a long roasting process, and there is a risk of charring while the inside remains undenatured. Furthermore, if the pressure bias treatment is strengthened to the point where the outer shell of the pearl barley peels off, the aromatic components will volatilize from the inside of the pearl barley during the roasting process, resulting in a weak flavor. In addition, according to the findings of the present invention,
Although 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 coix tea, are different, the outer shell is peeled, In other words, when roasting is performed with the seed part and the outer shell separated, and in a state where they coexist, the heat is evenly applied to the outer shell and the pearl seed part, resulting in preferable roasting. You cannot get pearl barley in this condition. From the above point of view, the present invention imposes limitations on the degree of pressure deviation. Next, in the present invention, the coix barley that has been subjected to the partial isopressure treatment is subjected to a steaming treatment. The same steaming treatment is carried out in the presence of water to thermally denature the components that produce the astringent taste and fishy odor peculiar to coix, which are thought to be contained in the astringent skin and seed part of coix, and eliminate these. This is carried out for the purpose of gelatinizing the starch contained and imparting a good flavor. In the present invention, due to the pressure bias treatment, cracks of approximately 1 mm or more are present in the outer shell of the coix, so water and heat are effectively transmitted to the astringent skin and seed part of the coix during the steaming process, thus effectively achieving the above objective. It is possible. Specific methods for the same steaming treatment include steam spraying or a combination of hot air treatment and water spraying, but the so-called boiling treatment, in which aroma or flavor substances are lost in water, This is not desirable as it may cause The heating conditions for the same steaming treatment are preferably 5 to 30 minutes at a temperature of 60°C or higher, and more preferably 70 to 30 minutes.
A heating time of 7 to 12 minutes at 100°C is more desirable in order to achieve the above-mentioned effects. Next, in the present invention, the steamed adlay 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. In particular, according to research by the present inventors, the aroma, color tone, and taste components unique to coix barley, which are essential for enhancing the palatability of coix barley tea, are derived primarily from the lipids and proteins contained in coix barley. It has been recognized that these are generated by sufficient thermal denaturation at high temperatures. Therefore, in the present invention, it is specified that the roasting treatment is carried out at 200° C. or higher and for 10 minutes or longer. Incidentally, when the roasting process is carried out under the same conditions, carbohydrates other than the above-mentioned components are sufficiently reacted to generate a desirable aroma, and it is also possible to impart a desired flavor or color. Furthermore, in the present invention, cracks of approximately 1 mm or more are created in the outer shell of the coix due to the pressure biasing process, without peeling the outer shell of the coix, so that the aroma components of the coix that are generated during the roasting process are volatilized. Moreover, the degree of heating of the outer shell and inner part of the coix is moderately different, and the coix is in a preferable roasted state.
The above objective can be effectively achieved. In addition, since the coix seed contains a large amount of water due to the previous steaming process, it becomes highly porous during the roasting process, which increases the extraction efficiency when preparing coix tea. In addition, in order to avoid the occurrence of scorch or burnt odor due to excessive roasting, the roasting process of the present invention should be
It is preferable to carry out the reaction at ℃ for 10 to 40 minutes. For the roasting process of the present invention, any roasting machine such as a hot air roasting machine or a sand roasting machine can be used. In the present invention, if sugar and amino acids and/or amino acid salts are added to the coix barley before, during, or after the roasting process, the aroma and flavor of the coix barley can be suitably enhanced, and coloring can be promoted. Therefore, it is possible to prepare a richer and more mellow coix tea, and it is also possible to make a coix tea suitable for instant preparation such as cold water extraction. This is because the reaction products of the added sugars, amino acids, or amino acid salts not only contribute to the enhancement of the aroma and color of the pearl barley, but also the sugars, amino acids, or amino acid salts that are added to the pearl barley are released from the cracks caused by the pressure treatment. It is impregnated to the inside, and an aroma-enhancing effect can be expected due to interaction with the adlay-containing ingredients. As for the timing of addition of the sugar, amino acid and/or amino acid salt, as mentioned above, it does not matter at any time, but in order to cause the above reaction to occur sufficiently, it is necessary to add the sugar, amino acid and/or amino acid salt after addition. /or amino acid salt in an atmosphere of 200℃ or higher for 5 seconds to 20 minutes.
The temperature is preferably maintained at 200 to 250°C for 1 to 10 minutes. As for the method of addition, a method of spraying an aqueous solution of sugar, amino acid, or amino acid salt onto the surface of coix seeds is preferred from the viewpoint of process control and uniform application. There are no particular restrictions on the type of sugar to be used, but fructose is preferable because it matches well with the original aroma of pearl barley, and the amount of sugar to be added is 1. ~Ten
% (weight ratio) is preferable in terms of the resulting aroma and flavor. On the other hand, there are no particular restrictions on the type of amino acids or amino acid salts to be used, and any type of amino acid salt may be used, but in terms of coloring the pearl barley,
The use of glycine also improves the aroma and flavor of pearl barley by using alanine and sodium aspartate.
It is preferable to use the same amino acid or amino acid salt, and the amount of the amino acid or amino acid salt added is 0.05 to 3
% (weight ratio) is preferred. Next, in the present invention, the roasted coix is used as it is, or if necessary, it is pulverized to obtain coix for 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 pressure biasing treatment, the same crushing treatment can be carried out very effectively. Furthermore, even if the coix seed obtained in the present invention is not subjected to the same crushing process, that is, even if the whole grain is left, a coix tea with a rich flavor and color can be obtained by a boiling process for a shorter time than in the past. As explained above, the pearl barley tea of the present invention obtained by adopting the pressure partial treatment, the steaming process, and the roasting process as the basic constituent elements has the unique harsh taste of the pearl barley due to the synergistic effect of the three steps. It is possible to prepare pearl barley tea which is free from fishy odor and exhibits a rich aroma and flavor, as well as a desirable color even by a simpler extraction operation than before. 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, the same pearl barley was steamed for 10 minutes by spraying steam at 85℃, and then roasted in a hot air roaster.
The pearl barley tea of the present invention is obtained by roasting at 220°C for 15 minutes. (Sample A) Control product manufacturing example 1 A control product, adlay 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 steaming treatment was not performed. 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 190° C. for 15 minutes using a hot air roaster. Example 2 In the same manner as in Example 1, shelled adlays were subjected to pressure straining and steaming treatment, and then roasted at 220° C. using a hot air roaster.
℃ for 10 minutes, and as soon as possible after the roasting process, 0.5% alanine,
Sodium aspartate 0.5%, fructose solution 5%
(All weight ratios to pearl barley after roasting) Containing aqueous solution 10
Spray Kg evenly onto the roasted adlay. Even after the aqueous solution is sprayed, the residual heat exhibited by the roasted adlays allows a high temperature atmosphere of 200° C. or higher to be maintained for 30 seconds or more, and the reaction based on the added sugar, amino acid, or amino acid salt can be sufficiently carried out. Next, the same pearl barley is ground into 4 to 80 mesh pieces using a grinder to obtain the pearl barley tea of the present invention. (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
Sample E was poured into 1.5 of water, boiled for 3 minutes, and cooled to make pearl barley tea.For sample E, 7g was filled into a tea bag made of synthetic fiber paper, then immersed in 15℃ of cold water, and as it was. The samples that were left in this condition for 60 minutes were subjected to a sensory test. 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 averages (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 pearl barley tea obtained by the present invention has a lower aroma and aroma compared to a control product obtained by a method lacking any of the constituent elements specified in the present invention. The product of the present invention is extremely superior in both taste and color, and even when subjected to cold water extraction, it is possible to obtain adlay tea with excellent characteristics that are as good as those obtained by boiling extraction.

Claims (1)

[Claims] 1 Without removing the outer shell of Coix, the outer shell is subjected to pressure treatment to create cracks of approximately 1 mm or more in the outer shell without peeling, and then steamed to produce the unique characteristics of Coix. Coix barley tea, which is characterized by removing undesirable acrid taste, fishy odor, etc. in terms of flavor, and then roasting it at 200°C or higher for 10 minutes or more, and further pulverizing it if necessary. manufacturing method.