JPS6049780A - Preparation of adlay water - Google Patents

Abstract

PURPOSE:To prepare adlay water having well-mellowed fragrance and flavor without requiring long-time boiling, by carrying out flattening treatment, steaming or boiling treatment, and baking and decocting treatment under specific conditions, so that a harsh taste, a fish-like smell, etc. are eliminated. CONSTITUTION:Adlay is flattened, about 1mm. cracks are made on the outer husk of adlay in such a way that the outer husk of adlay is not peeled. The adlay is then steamed or boiled so that ingredients to produce a harsh taste and a fish- like smell are thermally denatured, they are eliminated, and starch contained in the adlay is gelatinized. The adlay is further baked and decocted at >=200 deg.C for >=10min so that it is provided with fragrance, flavor or color.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pearl barley that is suitable for general tastes, extremely easy to drink, and has a good flavor. resolved,
The object of the present invention is to provide a coix seed that has a rich aroma and flavor without being subjected to a long boiling process.

Traditionally, pearl barley has diuretic and anti-inflammatory effects.

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 use the coix barley, which is usually roasted and boiled for drinking. In terms of ease of drinking and ease of drinking,
In addition to being unsuitable as a recreational beverage, the extraction efficiency of flavor-producing components is poor, and as a result, a long time is required for boiling.

The inventors of the present invention have conducted intensive research to solve these problems in terms of flavor and adjustment of coix-based grains and to easily obtain coix-based grains that are suitable for beverages. Unbalanced processing causes cracks in the outer shell of pearl barley, and by subjecting it to steaming, it is possible to remove the bitter taste and fishy odor characteristic of pearl barley, and if it is further roasted at a temperature above a certain temperature condition, It has been found that it is possible to impart a desirable flavor and color to adlay, thereby obtaining a desired adlay group.

The present invention includes (i) pressure biasing treatment sufficient to cause cracks of about 1 mm or more in the outer shell of Coix seed without peeling the outer shell;
(ii) steaming treatment, and (iii) roasting treatment at 200°C or higher for 10 minutes or more.The above three steps are the basic requirements for the composition, and the synergistic effect brought about by the combination of the three steps is utilized. We succeeded in obtaining a pearl barley base of unprecedented quality.

The present invention will be explained in detail below.

All types of Coix barley commonly referred to as '1 Coix barley' can be used in the present invention, and there are no particular restrictions on the nine varieties where they are produced.

In the present invention, the outer shell of the Coix barley is subjected to subsequent processing without removing it. This is to effectively utilize carbohydrates and the like contained in the outer shell to enhance the aroma and color of the adlay base.

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 a crack of about 1 mm or more is 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.

In addition, 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 pearl barley during roasting, and achieves the desired roasting. By obtaining roasted pearl barley, we can obtain the unique bitter taste of pearl barley.
This is a necessary requirement in order to obtain a pearl barley base that does not have a fishy odor and exhibits good flavor and color. In other words, if the cracks in the outer shell of the coix are less than about 1 m 1 TI, the conduction efficiency of water and heat to the internal parts of the coix during steaming will be poor, and the characteristic bitter taste and fishy odor of the coix may be sufficiently eliminated. Not only is this not possible, gelatinization is not promoted, and flavor cannot be enhanced, but the roasting efficiency is extremely poor, requiring high temperature and long roasting processing, and there is a risk that scorching may occur while the internal parts remain unchanged. There is also.

Furthermore, if the pressure bias treatment is strengthened to the extent that the outer shell of the coix seed is not peeled, aromatic components will volatilize from the inside of the coix seed during roasting, resulting in a weak flavor.

In addition, the present inventors have discovered that the optimal roasting conditions for the outer shell of coix, which contributes to the coloring of the colay base, and the optimal roasting conditions for the seed part of coix, which contributes to the flavoring of the coix base, are Although they are different, when the outer shell is peeled, that is, the seed part and the outer shell are separated, and when they are roasted together, the same outer shell and adlay seed are separated. Heat is applied uniformly to the parts, making it impossible to obtain pearl barley in a desirable roasted state.

From the above viewpoint, in the present invention, limitations are attached to 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 order to thermally denature in the presence of water the components that produce the bitter taste and fishy odor of the outer shell of the pearl barley, which are thought to be contained in the astringent skin and seed part of the pearl barley, and to eliminate them. This is carried out for the purpose of gelatinizing starch containing pearl barley and imparting a good flavor.

In the present invention, approximately 1 mm is added to the outer shell of adlay by pressure uneven treatment.
Due to the presence of the above cracks, water and heat are effectively transmitted to the astringent skin and seed portions of the adlay during the steaming process, so that the above objective can be effectively achieved.

A specific method for the same steaming treatment is steam blowing (=I
Examples include a method using water spray or a method using a combination of hot air treatment and water spraying, but so-called boiling treatment, which involves boiling in hot water, is not preferable because aroma or flavor substances are lost in the water.

In addition, the heating conditions for the same steaming treatment are a temperature of 60°C or higher, and a temperature of 5°C.
It is preferable to carry out for ~30 minutes, and further at 70-100°C.
It is more desirable to set the time to 7 to 12 minutes 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 carried out for the purpose of imparting aroma, flavor, and color suitable for adlay base to adlay.

In particular, the aroma, color tone, and flavor components of the outer shell of Coix barley, which are essential for enhancing the palatability of Coix barley, are mainly derived from the lipids and proteins contained in Coix barley, according to the research of the present inventors. 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 process is carried out at 200° C. or higher and for 10 minutes or longer.

Furthermore, when the roasting process is carried out under the same conditions, carbohydrates other than the above-mentioned components will react sufficiently, and a desirable aroma will be generated.
It is also possible to add 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 through the pressure biasing process without peeling the outer shell, so that the aromatic components of the coix that are generated during the roasting process do not volatilize. In addition, the degree of heating of the outer shell and the inner part of the coix is suitably different, and the desired roasted coix is obtained, thereby effectively achieving the above object.

In addition, since a large amount of water is contained in the pearl barley due to the previous steaming process, it becomes highly porous during the roasting process, increasing extraction efficiency when preparing pearl barley 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 must be carried out at 200 to 260°C for 10 minutes.
It is desirable to carry out the test for ~40 minutes.

The roasting process of the present invention can be performed using any roasting machine such as a hot air roasting machine or a sand roasting machine.

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 ( As a result, a richer and more mellow coix base can be prepared, and a coix base suitable for instant preparation such as extraction with cold water can be obtained.

This is because the reaction products of the added sugars, amino acids, or amino acid salts not only contribute to enhancing the aroma and color of the pearl barley, but also the reaction products of the sugars, amino acids, or amino acid salts that are added to the pearl barley contribute to the enhancement of the aroma and color of the pearl barley. 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 same term and the amino acid and/or the 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 same term, the amino acid and It is preferable to maintain the amino acid salt in an atmosphere of 200″C or higher for 5 seconds to 20 minutes,
Furthermore, it is more preferable to maintain the temperature at 200 to 250°C for 1 to 10 minutes.

As for the addition method, a method of making an aqueous solution of sugar, an amino acid, or an amino acid salt and spraying it onto the surface of the adlay is preferable from the standpoint of process control and uniform application.

There are no particular restrictions on the type of sugar used, but
It is preferable to use fructose because it matches well with the original aroma of pearl barley, and the amount of fructose added is 1 to 10% (weight ratio) to the roasted pearl barley. It can be said that it is suitable in this respect.

On the other hand, there are no particular restrictions on the type of amino acids or amino acid salts to be used, and any of them may be used, but the use of glycine is more effective in terms of coloring the pearl barley, and in terms of the aroma or flavor of the pearl barley. , alanine and asparagine MNa are preferably used, and the amount of the same amino acid or amino acid salt added is 0 to 0.
．． It is preferable to use 0.05 to 3% (weight ratio).

Next, in the present invention, the roasted coix is used as it is, or if necessary, it is crushed to produce coix for leather.

The same crushed adlay has high extractability when preparing adlay tea,
Therefore, it is suitable for application to a so-called instant type of coix seed, which does not require boiling operations such as cold water extraction or hot water extraction.

Furthermore, since the coix seed obtained according to the present invention has cracks due to the pressure biasing treatment, the same crushing treatment can be carried out very effectively.

Furthermore, the pearl barley obtained according to the present invention can be boiled for a shorter time than conventional methods to obtain a pearl barley base exhibiting a rich flavor and color, even if it is not subjected to the same crushing process, that is, even if it is whole grain.

As explained above, the pearl barley base of the present invention, which has been developed by adopting pressure bias treatment, steaming treatment, and roasting treatment as the basic constituent elements, has the unique bitter taste of pearl barley due to the synergistic effect of the three steps. It is possible to prepare barley tea which eliminates fishy odor and exhibits a mellow aroma and flavor, as well as a preferable color even through 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) Coix seed with shell 100K (l roll clearance 5
The grains are forcibly passed between a pair of rolls set to 1 mm and subjected to a pressure bias treatment, creating cracks of about 1 to 5 mm in the outer shells of the 8 grains.

Next, the same pearl barley was sprayed with steam at 85°C to
Steamed for 1 minute, then roasted at 220℃ using a hot air roaster.
The powder was subjected to a pulverization treatment for 15 minutes to obtain the adlay base of the present invention.

(Sample A) Control Product Manufacturing Example 1) A control product Coix barley tea (Sample B) was obtained in exactly the same manner as in Example 1, except that the pressure biasing 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.

(Comparative Production Example 3) A control coix tea (sample D) was obtained in the same manner as in Example 1, except that the tea was roasted at 90° 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 biasing and steaming treatment, and then roasted at 220°C for 10 minutes using a hot air roaster, and after the roasting process was completed. As soon as possible, alanine 0.5%, asparagine MNa
10 kg of an aqueous solution containing 5% O2 and 5% fructose liquid (all weight ratios of roasted coix) was uniformly sprayed onto the roasted coix.

In addition, even after spraying the same aqueous solution, a high temperature atmosphere of 200 ° C. or higher can be maintained for 30 seconds or more due to the residual heat exhibited by the roasted adlay,
The reaction mainly based on the added sugar, amino acid, or amino acid salt is sufficiently performed.

Next, the same adlay is ground into 4 to 80 mesh pieces using a grinder to obtain the adlay base of the present invention. (Sample E) Samples A to F obtained above were compared in aroma, taste, and color by sensory testing. The results are shown in Table 1.
Shown below.

For samples A-D, 7g of sample was added to 1.5g.
9. For Sample E, put 7g into a tea bag made of synthetic fiber paper, boil it for 3 minutes, cool it, and pour it into a tea bag made of synthetic fiber paper.
The samples that were immersed in the liquid and left as they were 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 average values (rounded to the nearest whole number) using a 10-point system. (10
(The highest point is the highest, and the lowest is 1 point.) <Table 1> As is clear from the above results, the adlay base obtained according to the present invention can meet any of the requirements for making a bucket defined by the present invention. aroma and taste compared to the control amount obtained by the method lacking
The product of the present invention is extremely superior in all aspects of color, and even when subjected to cold water extraction, it is possible to obtain adlays with properties as excellent as those obtained by boiling extraction.

Claims (1)

[Claims] Without removing the outer shell of the coix, it is subjected to a pressure treatment to create cracks of approximately 1 mm or more in the outer shell without peeling the outer shell, and then steamed to create the unique characteristics of the coix. Removes undesirable nigga taste, fishy smell, etc.
A method for producing adlays, which is then roasted at 200° C. or higher for 10 minutes or more, and further pulverized if necessary.