JPS59146576A - Preparation of roast drink - Google Patents

Abstract

PURPOSE:To obtain a roast drink having unique and excellent taste and flavor which have never been attained hitherto, by roasting a part of, a mixture of coffee beans and barley and/or adlay grains at a high temperature for a short time, roasting the remaining part of the above mixture at a low temperature for a long time, and mixing both roast mixtures together. CONSTITUTION:The whole or a part of the raw material composed of coffee beans and barley and/or adlay grains is roasted at a high temperature for a short time with hot gas e.g. hot air obtained by burning a fuel such as city gas, petroleum, etc., or with a heat medium obtained by mixing the above hot gas, etc. with a secondary gas such as air, nitrogen gas, etc. to obtain grains roasted at high temperature for a short time. The remaining part of the raw material is roasted under normal condition, i.e. at lower temperature for a longer time than the above condition, and the obtained roast grains are mixed with the above high-temperature roast grains. Each grain of the mixture is divided into 4-8 pieces or the mixture is crushed to a size larger than 10-50 mesh.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a roasted beverage with good flavor and taste, and further includes:
Specifically, it is made by mixing all or part of coffee beans and either barley or barley, or both, with a heated gas produced by burning fuel such as gas or oil, and mixing a secondary gas as necessary. Roasted using a heating medium, then cooled, and mixed the high-temperature, short-time roasted product obtained in the above step with the remaining roasted product, which was roasted under lower-temperature, longer-term conditions compared to this. This paper proposes a method for producing roasted beverages using roasted beverages.

The aromas of coffee and barley tea are often thought to be completely different, but when coffee beans are roasted more intensely than normal roasting, the aroma becomes similar to that of barley tea. When barley tea is roasted stronger than normal roasting, its aroma becomes similar to that of coffee.

The present invention aims to utilize both of these properties to create a completely new roasted beverage that has never existed before.

In the above structure, a part of the raw material is roasted using a heating medium made by burning gas, petroleum, etc. and mixed with secondary gas as necessary while stirring, and then cooled. This is because the entire raw material is roasted uniformly in one roasting process, and a roasted product with a strong flavor can be obtained. Air is generally used as the heating gas, and air or an inert gas such as nitrogen gas is used as the secondary gas. This process is generally carried out under high temperature and short time, therefore, this process is referred to as A and the roasted product is hereinafter referred to as high temperature and short time roasted product. The roasting temperature and roasting time are illustrated in Examples below.

The production method of the present invention will be explained below by assuming that a part of the raw barley is roasted three times in this high-temperature, short-time roasting step. That is, first, a portion of the raw barley is placed in a roasting pot with a capacity of about 2 liters under the following conditions, heated air is sent into the pot while stirring, and roasted for a predetermined period of time. Bring the product temperature to normal humidity (approximately 20℃) using cold air.

<Roasting conditions> Heated air temperature 550℃ Barley raw material i 500 I'g Roasting time
8 minutes Cold air Temperature: 1.0℃ Product Temperature: 20℃Next, this high-temperature short-time roasted product and the remaining roasted barley roasted under normal low-temperature long-time conditions were mixed in the following ratio, The mixture is divided into 4 to 8 parts or 10 parts using a roll crusher.
Grind to a size of mesh to 5 o mesh or larger.

Mixing ratio 0)> High temperature short time roasted body 40% to 80% balance roasted body
On the other hand, the coffee beans to be mixed with the roasted barley are roasted under normal low-temperature, long-term conditions, and then ground to a size of 10 to 80 mesh using a coffee grinder. do.

In this case, when extracting the final product with cold water, it is preferable to use 50 meshes to 80 meshes, and when extracting the final product with hot water or hot water, it is desirable to use about 10 meshes to 60 meshes. Next, the roasted barley and roasted coffee beans obtained in each of the above steps are mixed. The mixing ratio is as follows: 0 <Mixing ratio ■> Roasted barley 60-90% Roasted coffee beans 40φ-10% In this mixing ratio, if you increase the ratio of roasted coffee beans, the coffee flavor will increase accordingly. However, regardless of the ratio, the flavor of the coffee is much milder than when roasted coffee beans are used alone. It is possible to produce a new beverage with a good flavor by blending the flavor well without losing the flavor of the beverage.In addition, when drinking, add the above mixture to cold or hot water.
Extract with hot water.

Furthermore, replacing a portion of the roasted coffee beans with chicory powder in the above mixture is also effective in improving the flavor of the beverage.

For example, if the mixing ratio is as follows: 0 (Mixing ratio ■) Roasted barley 60 to 90% Roasted coffee 4 30 to 5 Chichikori powder 10% to 5 Now, this roasted barley, roasted coffee 10 f of beans and chicory powder mixed at a ratio of 80% (40 tlb high-temperature short-roasted products, remaining roasted products 60%), 15%, and 5% were packaged in a Heatron paperback. When extracted with 1 ton of cold water (approximately 20° C.) for 2 hours and drunk, a pleasant sensation of coffee flavor was obtained.

Setako's drink contains less caffeine and 1
, it has the advantage of being able to be produced at low cost because it uses a large amount of relatively inexpensive barley.

Next, as another embodiment of the present invention, an example in which raw coffee beans are processed in the above-mentioned high temperature short time roasting process will be explained.
Coffee beans roasted under the same conditions as above,
Grind into 10 to 80 mesh pieces using a coffee grinder. This pulverized product was mixed with barley that had been roasted and pulverized under normal low-temperature, long-term conditions at the following mixing ratio, and extracted with cold water (about 20°C).

<Mixing ratio ■> Roasted coffee beans: 0.5% to 10% Roasted barley: 99.5% to 90% The beverage obtained from this has a very strong barley tea flavor. The color has also become a little darker.As explained above, the present invention uses coffee beans and barley as raw materials and mixes them in an appropriate ratio. Outside, you can get a deliciously roasted beverage with a flavor that has never been seen before.
The purpose is to provide a drink that is healthy, economical, and easy to drink.

Patent applicant: Hitachiya Honpo Co., Ltd. =37 呵

Claims (1)

[Claims] - A secondary gas is mixed as necessary with a heated gas made by swirling fuel such as gas or petroleum while stirring all or a part of either or both of the beans and barley or pigeon wheat. After roasting, use a heating medium of
The high-temperature short-time roasted product obtained in the above process and 1. In comparison, the remaining roasted body that was roasted under low temperature and long time conditions was mixed. The Heizo method of roasted beverages is characterized by the fact that they are manufactured using a machine.