JPH089885A - Production of malt tea - Google Patents

Abstract

PURPOSE:To obtain a malt tea, excellent in flavor and capable of tasting the sweetness, rich taste and tastiness essential to the malt even in using a malt dried to a low moisture content by carrying out the drying treatment of a malt raw material, making water absorbed therein to a specific moisture content and then performing the roasting treatment. CONSTITUTION:The method for producing a malt tea is to carry out the drying treatment of a malt raw material with <=8% moisture content after germination, perform the steaming or boiling treatment (at 90-100 deg.C atmospheric temperature for 4-15min) so as to provide 30-60%, preferably 39-48% moisture content and then carry out the roasting treatment (at 80-150 deg.C atmospheric temperature for 15-60min).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing malt tea, and more particularly to a method for producing malt tea in which the original sweetness, richness and umami of malt can be fully enjoyed.

[0002]

2. Description of the Related Art Malt tea has been conventionally known as a barley tea rich in aroma and rich in flavor. At the same time, many technologies related to the malt tea have been developed. For example, a method for producing barley tea in which germs of wheat are germinated, and then dried and roasted before rooting (Japanese Patent Publication No. 57-5150), a method for production of beetroot tea which is roasted after germination of barley (special Kosho 4
0-12391), after sprouting pearl barley, roasting with or without roasting before or during the roasting step, or sprouting pearl barley and then roasting it. A method for producing pearl barley tea by mixing roasted malted malt (Japanese Patent Publication No. 48-3397) is known.

[0003] In addition, in addition, sprout soybeans, sprouted wheats and sprouted adlays are roasted and crushed, and a powdered powder, an extract thereof or a dried processed product thereof (Nippon Sho 61-25350). , A method for producing malt tea in which dried malt and green tea or roasted tea containing tea leaves as raw materials are mixed as main components (Japanese Patent Publication No. 52-37080), malt tea raw material including a step of immersing malt in an asparagine-containing solution and low-temperature drying (Patent No. 65598) and the like are known.

In the above-described method for producing malt tea, the germination process of barley and the like to the roasting process are continuously performed. However, when the above-mentioned treatment is continuously carried out in one production line, there are problems that the apparatus becomes large-scaled and the work for obtaining the uniformly germinated raw material requires a great deal of labor. Malt is also used in the production of beer, but due to the above-mentioned problems, there are many cases where a malt raw material dried to a low water content is purchased from a malt company without producing malt in-house.

[0005]

However, a malt raw material that has been dried to a low water content so as to withstand storage is purchased, and
When this was roasted as it was to produce malt tea,
It was not possible to obtain a malt tea beverage having the original sweetness, richness and umami of malt. Therefore, the inventors of the present invention focused on the water content of malt before roasting treatment, and calculated the water content from the conventionally known water content (about 20 to 28%: JP-B-57-5150, column 4, line 2). The malt tea was produced by roasting after adjusting to (described in the eye). In this case as well, sufficient sweetness,
It was not possible to obtain a malt beverage with a rich and delicious taste.

[0006] The present invention provides a method for producing malt tea having an excellent flavor, which can fully enjoy the original sweetness, kokumi and umami of malt even when a malt raw material dried to a low water content is used as a raw material. The purpose is to do.

[0007]

According to the present invention, when a malt raw material dried to a low water content is roasted to produce malt tea, the water content before the roasting treatment is conventionally known. It was completed based on the finding that the above object can be achieved by adjusting to a specific moisture value that is completely different from the previous moisture content.

The gist of the present invention completed based on the above findings is that after germination, the malt raw material having a moisture content of 8% or less, which has been dried, is allowed to absorb water until the moisture content becomes 30 to 60%, and then roasted. It is a method for producing malt tea, which is characterized by performing a treatment. Hereinafter, the present invention will be described in detail.

The malt raw material in the present invention is a barley, a barley barley or a wheat which is used as a normal barley tea raw material,
The barley tea raw material is germinated to produce malt, which is dried so that it can be stored.

Upon germination of the barley tea raw material, enzymes such as α-amylase, which decomposes starch into dextrin, and β-amylase, which hydrolyzes the glucose straight chain of amylose and dextrin to form maltose, are produced. And
In the step of roasting the germinated malt raw material, saccharification occurs due to the action of the enzyme, and malt tea having a sweetness, a rich taste and a delicious taste peculiar to malt can be obtained.

The malt obtained by germinating the above-mentioned barley tea raw material is produced by a selective / grain selection treatment, a dipping treatment and a germination treatment. As for malt, when the barley tea raw material absorbs water, the root bud first extends to the outside of the grain, and at the same time the leaf bud extends to the tip along the inside of the husk on the dorsal side of the grain, but not to the outside from the husk of the tip. Use the one that has stopped germination.

The above-mentioned selective treatment may be carried out based on a usual method by removing straw, sand, dust and the like contained in the raw material by using a sieve or wind force. Further, in germination, if the grain shape of the raw material is not uniform, the germination becomes non-uniform. Therefore, the grain-selecting treatment is performed by sieving the raw material subjected to the selective treatment using a grain-selecting machine or the like.

The raw material which has been subjected to the above-mentioned selective selection and grain selection is immersed in water to absorb the water necessary for germination. Germinates when the water content of the raw material reaches approximately 38%. In addition, the water content is 4
When the water is absorbed to about 5%, the above-mentioned enzyme is sufficiently produced. Further, the water temperature is preferably about 10 to 20 ° C. When the water temperature is high, water absorption proceeds rapidly, but there is a problem that spoilage and germination power are lost.

The raw material that has started to germinate by absorbing water is put in a germination chamber and is supplemented with an appropriate amount of water and air, so that leaf buds have
Germinate until it is about 2 to 3/4. Germination is Kas
Ten germination method, Wanderhaufen germination method, Fl
exibox germination method, Tower germination method, Tromme
Although there are many germination methods such as the 1 germination method, any method may be used.

The malt obtained by the germination treatment has a water content of about 8% or less, preferably 3 to, so that it can be stored.
Dry to about 5%. The enzymatic reaction is stopped by a decrease in water content and an increase in temperature. At the time of the drying treatment, if the drying treatment at a high temperature is carried out in a state where the water content of malt is high, the enzyme may be inactivated.
Reduce the water content by warm air of about C, then 60-65
It may be dried with hot air of ° C for about 10 to 12 hours.

Since radicles adhering to malt are apt to absorb moisture and have a bitter taste, it is desirable to remove the radicles by putting the raw materials in a root removing machine and rubbing the grains by rotation.

The present invention produces malt tea using the dried malt obtained as described above. The malt is obtained by the above-mentioned selection / grain selection treatment, dipping treatment, germination treatment and drying treatment. The present invention is not limited to the above-mentioned ones, and may be any one as long as the root buds are well removed, the grains are not damaged, and the grain shape is uniform and glossy and aromatic.

According to the present invention, when malt having a water content of 8% or less which has been dried is roasted to produce malt tea, the water content of the malt is 30 to 60%, preferably 39 before roasting.
It has a great feature in the structure that it absorbs water up to 48%. That is, when the water content of malt before roasting treatment is low, the original sweetness, richness, and umami, particularly sweetness, cannot be obtained, and a malt tea beverage with a rich flavor cannot be obtained. On the other hand, when the malt contains a large amount of water before the roasting process, the roasting process takes a long time to deteriorate the flavor and reduce the processing efficiency.

The water content of malt before roasting treatment can be adjusted to the above water content by steaming treatment, water immersion treatment, spraying treatment, or the like. It is desirable to use water having a relatively high temperature for the treatment. This makes it possible to obtain malt tea having an excellent sweetness, and also to carry out the water content adjustment treatment in a short time.

For example, when adjusting the water content by the steaming treatment, it depends on the vapor pressure, the steaming apparatus used, etc., but it is 90 to 100 ° C. (atmosphere temperature in the steaming apparatus).
It is desirable to carry out for 4 to 15 minutes, preferably 6 to 12 minutes. When the treatment time is short, the malt cannot be sufficiently absorbed with water, while when the treatment time is long, overheating impairs the original flavor of the malt.

In the case of the water immersion treatment, 20 to 20
Immersion in water or warm water at 50 ° C., preferably 25 to 40 ° C. for 1 hour to 10 hours, preferably 90 minutes to 8 hours is preferred. Further, it is desirable to use water or hot water having the above temperature even when performing the spraying process.

Next, the malt that has absorbed water until the above water content is roasted. In the roasting treatment, malt whose water content has been adjusted is put into a roasting kettle at an atmospheric temperature of 80 to 150 ° C., and the atmospheric temperature is 150 to 240 ° C., preferably 170 to 220.
Raise the temperature to ° C. As the time to raise the temperature,
It is preferable to carry out the conditions for 15 to 60 minutes, preferably 20 to 45 minutes. Especially under the above conditions, once
It is preferable to maintain the temperature range of 0 to 80 ° C. for about 30 minutes and then raise the temperature to a predetermined temperature because the sweetness of malt tea increases. When the processing temperature is lower than the above conditions, the original sweetness, kokumi, and umami of malt cannot be obtained. On the contrary, when the processing temperature is high, a foul odor occurs and the flavor is deteriorated. I will end up.

In the present invention, a malt tea beverage can be obtained by extracting the malt tea obtained by the above roasting treatment with hot water. The extraction is preferably carried out at a ratio of 20 to 100 parts by weight of hot water to 1 part by weight of malt tea. At this time, the extract may be concentrated and extracted with a relatively small amount of water, and then diluted to have the above ratio. The extraction is performed at 90 to 97 ° C for 10 to 40 minutes, preferably 93.
It is desirable to carry out under conditions of ~ 95 ° C and 20-30 minutes. At the time of extraction, crushed malt tea may be used,
As a result, the extraction time can be shortened and the extraction can be easily performed with cold water.

[0024]

Example 1 1 part by weight of malt raw material having a water content of about 6%, which had been germinated and dried from barley, was placed in a steaming apparatus, and steamed at about 100 ° C. (atmosphere temperature in the apparatus) for 8 minutes. . The obtained malt is adjusted to have a water content of 45%, and then the malt is placed in a roasting kettle with an internal temperature of 70 ° C and the internal temperature of the malt is raised to 170 ° C (time required: 25 minutes). Malt tea was obtained by performing the roasting treatment.

[0025]

Example 2 Malt tea was obtained in the same manner as in Example 1, except that the steaming treatment was performed so that the water content before roasting treatment was 50%.

[0026]

Example 3 Malt tea was obtained in the same manner as in Example 1, except that the steaming treatment was performed so that the water content before roasting treatment was 35%.

[0027]

Example 4 1 part by weight of malt raw material having a moisture content of about 8%, which was obtained by germination and drying of barley, was immersed in 4 parts by weight of water at 25 ° C. for 8 hours. The obtained malt had a water content adjusted to 45%, and then the malt was put in a roasting pot and roasted under the same conditions as in Example 1 to obtain malt tea.

[0028]

[Experimental Example 1] 1 part by weight of barley was added to 4 parts by weight of water at 20 ° C.
After soaking for a period of time, the barley was placed in a germination chamber (20 ° C.), germinated by feeding it with moist air and stirring for 4 hours. Next, put the sprouted barley in a roasting kettle with an internal temperature of 70 ° C and raise the temperature to 100 ° C in about 30 minutes,
After that, roasting treatment was performed to raise the temperature to 170 ° C at a stretch, and malt tea was obtained.

[0029]

Comparative Example 1 Malt tea was obtained in the same manner as in Example 1 except that the steaming treatment was performed so that the water content before roasting treatment was 25%.

[0030]

Comparative Example 2 Malt tea was obtained in the same manner as in Example 1 except that the steaming treatment was performed so that the water content before roasting treatment was 70%.

[0031]

[Experimental Example 2] Experimental Example 1, Examples 1 to 4, and Comparative Example 1
The malt teas obtained in 1 to 2 were extracted under the following conditions to obtain malt tea beverages. (Extraction conditions) ◆ Malt tea amount and hot water amount: Malt tea 413 parts by weight, hot water 35
50 parts by weight ◆ Extraction temperature: 93 to 95 ° C ◆ Extraction time: About 30 minutes with stirring ◆ Post-treatment: Malt and extract ◆ Separated and hydrated to extract 1
It is 5000 parts by weight.

The flavor (sweetness, richness, umami) of the obtained malt tea beverage was sensory-evaluated by a panel of 10 people according to the following criteria. The results are shown in Table 1. (Evaluation Criteria) The flavor value of the malt tea beverage (Experimental Example 1) obtained by extracting ordinary malt tea continuously produced from germination to roasting was set to 5, and the malt tea beverage was prepared based on this. The flavors of other malt tea beverages are comparatively evaluated.

[0033]

[Table 1]

[0034]

As is clear from Table 1, the malt tea beverage obtained according to the present invention is usually produced continuously from germination to roasting, although malt dried to a low water content is used as a raw material. It had the same preferable flavor as the malt tea beverage obtained by extracting the malt tea of.

[0036]

EFFECTS OF THE INVENTION According to the present invention, even if a malt raw material that has been dried to a low water content so as to withstand storage is used, by adjusting the water content before roasting treatment to a specific water content, it is possible to roast from germination. It is possible to obtain a malt tea beverage having the same sweetness, richness, and umami flavor as that of a malt tea beverage obtained by extracting ordinary malt tea continuously produced until.

Further, by adjusting the water content before roasting treatment to a specific water content by steaming treatment, a normal malt tea produced continuously from germination to roasting can be extracted to obtain a sweetness higher than that of a malt tea beverage. It is possible to obtain a product having an excellent flavor, which has a rich taste and a good taste.

Claims (3)

[Claims] 1. A malt tea characterized in that after germination, a dried malt raw material having a water content of 8% or less is allowed to absorb water until the water content becomes 30 to 60% and then roasted. Production method. 2. The method for producing malt tea according to claim 1, wherein water is absorbed until the water content becomes 39 to 48%. 3. The method for producing malt tea according to claim 1, wherein water absorption is performed by steaming treatment.