JPH06292549A - Roasted barleys for ptisan and production thereof - Google Patents

Abstract

PURPOSE:To obtain roasted barleys for ptisan having stronger fragrance than that of a conventional ptisan extract solution and strong body according to a method for production absent in a conventional technique and the method for the production. CONSTITUTION:The roasted barleys for ptisan are composed of a roasted mixture of barley having the exodermis with barley from which exodermis is shaved off. This method for producing the barleys for the ptisan is provided and this ptisan extract solution is obtained by extracting the roasted barleys for the ptisan.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to barley tea and a method for producing the same.

[0002]

2. Description of the Related Art Barley tea extract is usually prepared by treating the barley of two-rowed barley or six-rowed barley at 180 to 250 ° C.
It is obtained by a manufacturing method of roasting for 1 minute and extracting with water or hot water (hereinafter referred to as a conventional barley tea extract). During the manufacturing process of this barley tea, aroma components, coloring components and taste components peculiar to barley tea are produced. The amount of these components produced varies depending on the type of barley and the roasting conditions, but it is difficult to produce a barley tea extract having a strong fragrance and a strong richness by conventional techniques.

[0003]

[Problems to be Solved by the Invention] In the production of barley tea, ingenuity has generally been devised for the expression of aroma (aroma component) and richness (taste component). The scent of barley tea extract can be sensually divided into four broad categories: fragrant scent, faint sweet scent, slightly burnt bitter scent, and slightly oily sour scent.
The balance of the four scents changes depending on the type of barley and the roasting conditions of barley. For example, when barley is roasted under the condition that the amount of coloring components is small, the scent of and is weak. On the contrary, when roasted under the condition that the amount of coloring components is large, the scent of the scent is weak and the scent of the scent is strong.

Further, the richness varies depending on the amount of aroma components and the sweetness of sugar extracted from roasted barley, and like the aroma of the barley tea extract, it depends on the type of barley and roasting conditions. . Therefore, conventionally, a method of operating the scent and richness of the barley tea extract has been adopted by blending and using various barley with different amounts of aroma components, coloring components and taste components as raw materials, and other than this. Is completely unknown. Therefore, an object of the present invention is to provide a barley tea which has a stronger fragrance and a richer body than the conventional barley tea extract, and a method for producing the barley tea, which is a manufacturing method which is not available in the conventional art.

[0005]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that barley (henceforth, usually referred to as “hulled barley”), which is usually used as a raw material for barley tea, has a hull. Barley) and a barley obtained by scraping the bark of these barleys (hereinafter referred to as shaving barley) as a raw material, and a method for producing barley tea was investigated, The present invention was completed by obtaining barley teas having a strong fragrance and a strong body. That is, the first aspect of the present invention relates to barley tea, which comprises a roasted mixture of barley with an outer hull and barley with the hull removed. A second aspect of the present invention relates to a method for producing barley tea, which comprises mixing barley roasted with an outer coat and barley roasted after removing the outer coat. Third of the present invention, after mixing barley with the hull and barley scraped off the hull,
The present invention relates to a method for producing barley tea characterized by roasting. A fourth aspect of the present invention relates to a barley tea extract obtained by extracting the barley tea.

The present invention will be described in detail below. Normal barley shavings barley to total barley preferably 1
After mixing so as to be 0 to 50% by weight, the roasting conditions used for producing ordinary barley tea, that is, 180 ° C. to 25
By roasting at 0 ° C. for 10 to 120 minutes and extracting with water or hot water, a barley tea extract having a stronger fragrance and a richer body than conventional barley tea can be obtained. Ordinary barley and shaving barley are separately and separately roasted under the roasting conditions used for the production of ordinary barley tea, and then shaving barley is converted to ordinary barley, preferably in an amount of 10 to 50% by weight. The same barley tea extract as described above can also be obtained by mixing as above and extracting with water or hot water.

The aroma and richness of the barley tea extract are proportional to the amount of ground shavings added to the total barley used as a raw material for barley tea. Add 10% by weight of ground barley
From the above, it is apparent that the aroma and richness are enhanced more than the conventional barley tea extract. However, if the amount of shavings barley added exceeds 50% by weight,
The fragrance is out of balance and the taste is slightly inferior. Therefore, the amount of shavings barley added is 10 to 50% by weight as described above.
It is preferable to set.

As the barley used in the present invention,
Usually, two-row barley or six-row barley used as a raw material for barley tea can be mentioned, but any barley with a hull used as a raw material for barley tea can be used. Further, with respect to the shaving barley, the hulls can be scraped off using a grinder that scrapes the hulls of grains, beans, and the like, but any method that can scrape the hulls of barley can be used. The degree of scraping off the outer skin is 5 to 50% by weight, preferably 10 to
It is 30% by weight.

[0009]

EXAMPLES Examples will be shown below, but the present invention is not limited thereto. Example 1 An outer shell of Nijo barley was scraped off with a grain grinder, roasted at 200 ° C. for 30 minutes by a rotary roaster, and then cooled to room temperature in a dry environment to prepare ground barley. Nijo barley was roasted at 200 ° C. for 30 minutes, and then ordinary barley cooled to room temperature in a dry environment and shaving barley were mixed in the proportions shown below. Next, barley was kept in boiling ion-exchanged water in an amount 80 times that of whole barley for 10 minutes, filtered through a 100 mesh stainless mesh, and the filtrate was filtered through filter paper to obtain an extract. After cooling this extract to room temperature, sensory evaluation for the purpose of characteristic evaluation was performed by 5 specialist panels, and the following results were obtained.

[0010]

[Table 1] Smoked barley (% by weight) 0 5 10 20 50 Normal barley (% by weight) 100 95 90 90 50 50 Enhancement effect of fragrance- ± ++ + + Enhancement effect of richness- ± ++ + + Judgment:- Indicates that no enhancing effect was observed in any of the five panelists. ± indicates that 3 or less of the 5 panelists confirmed the enhancing effect. + Indicates that 4 or more persons recognized the enhancing effect in 5 panelists. In the case of adding 10% or more of shavings barley, fragrance and enhancement of richness were clearly recognized.

Example 2 Each extract obtained in Example 1 was canned at 125 ° C. for 20 hours.
After performing retort sterilization for 1 minute, cooling to room temperature and standing for 7 days, sensory evaluation was performed in the same manner as in Example 1 and the following results were obtained.

[Table 2] Shavings barley (wt%) 0 5 10 20 50 Ordinary barley (wt%) 100 95 90 90 50 50 Fragrance enhancing effect- ± + + + Rich body enhancing effect- ± + + + + Judgment Was performed in the same manner as in Example 1. As in the case before the retort, when the shaving barley was added in an amount of 10% or more, the fragrance and the enhancement of the richness were clearly recognized.

Example 3 The bark of Nijo barley and the barley of Nijo barley were scraped off with a grinder for cereals, and the barley barley was mixed in the proportions shown below. Barley cooled to room temperature under the environment was prepared. 80 of whole barley
After maintaining barley for 10 minutes in a double amount of boiling ion-exchanged water, the barley was filtered through a 100 mesh stainless mesh and the filtrate was filtered through filter paper to obtain an extract. After the extract was cooled to room temperature, sensory evaluation was conducted in the same manner as in Example 1, and the following results were obtained.

[0013]

[Table 3] Scraped barley (% by weight) 0 5 10 20 50 Normal barley (% by weight) 100 95 90 90 50 50 Aroma enhancing effect- ± + + + Body enhancing effect- ± + + + + Judgment Was performed in the same manner as in Example 1. In the case of adding 10% ground shavings barley, fragrance and enhancement of richness were clearly recognized.

Example 4 Each extract obtained in Example 3 was canned and then heated at 125 ° C. for 20 hours.
After performing retort sterilization for 1 minute, cooling to room temperature and leaving for 7 days, sensory evaluation was performed in the same manner as in Example 1 and the following results were obtained.

[Table 4] Scraped barley (% by weight) 0 5 10 20 50 Normal barley (% by weight) 100 95 90 90 50 50 Enhancement effect of fragrance- ± ++ + + Enhancement effect of richness- ± ++ ++ Was performed in the same manner as in Example 1. As in the case before the retort, when the shaving barley was added in an amount of 10% or more, the fragrance and the enhancement of the richness were clearly recognized.

[0015]

[Effect] According to the present invention, a barley tea extract having a stronger fragrance and a rich body than the conventional barley tea extract can be obtained.

Claims (5)

[Claims] 1. A barley tea comprising a roasted mixture of barley with the hulls intact and barley with the hulls shaved off. 2. The barley tea according to claim 1, wherein the proportion of barley whose hulls have been scraped off is 10 to 50% by weight of the total barley. 3. A method for producing barley tea, which comprises mixing barley roasted with the outer skin attached and barley roasted after removing the outer skin. 4. A method for producing barley tea, which comprises mixing barley with its outer shell attached and barley with its outer shell removed and then roasting. 5. A barley tea extract obtained by extracting the barley tea according to claim 1 or 2.