JPS63112969A - Ptisan and preparation thereof - Google Patents
Ptisan and preparation thereofInfo
- Publication number
- JPS63112969A JPS63112969A JP61259700A JP25970086A JPS63112969A JP S63112969 A JPS63112969 A JP S63112969A JP 61259700 A JP61259700 A JP 61259700A JP 25970086 A JP25970086 A JP 25970086A JP S63112969 A JPS63112969 A JP S63112969A
- Authority
- JP
- Japan
- Prior art keywords
- barley
- tea
- barley tea
- koji
- roasted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000209219 Hordeum Species 0.000 claims abstract description 89
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 89
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 4
- 230000035515 penetration Effects 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 240000000359 Triticum dicoccon Species 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 45
- 241001122767 Theaceae Species 0.000 description 42
- 235000013339 cereals Nutrition 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000000126 substance Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229940098396 barley grain Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は麦茶及びその製造方法に関するものである。[Detailed description of the invention] [Industrial application field] The present invention relates to barley tea and a method for producing the same.
従来、麦茶は原料大麦（生のもの）を焙煎する工程→冷
却する工程を経て製造されている。Conventionally, barley tea is produced by roasting the raw barley (raw barley) and then cooling it.
この場合比較的簡易に麦茶が得られ、この全粒麦茶６０
８程を約１０００ｃｃの水に加えて比較的時間をかけて
沸騰煮出し冷して飲むことが伝統的に行われているが、
近年流行のティーパックとして用いる場合には、パック
に内包される割砕麦茶の量がパックの形態から少量（１
０〜１２ｇ程度）に制限されるため冷水あるいは煮沸し
て得られる麦茶の香り、味、色のいずれの点でも不足す
るのが普通である。In this case, barley tea can be obtained relatively easily, and this whole grain barley tea 60
The traditional practice is to add about 8 ounces to about 1,000 cc of water, boil it for a relatively long time, then cool and drink.
When used as a tea pack, which has become popular in recent years, the amount of crushed barley tea contained in the pack may be small (1
Since barley tea obtained by boiling or cold water is limited to about 0 to 12 g), it usually lacks in aroma, taste, and color.
このため、ティーパック用の麦茶として、カラメルで麦
茶の色調の補充を図るとともに、香味を補うため焙煎穀
物類（例えば、米、ＪＩＩＳ麦。For this reason, as barley tea for tea bags, caramel is used to supplement the color tone of barley tea, and roasted grains (for example, rice, JIIS barley) are used to supplement the flavor.
コーヒー、高梁、稗、粟等）を添加し、更に澱粉を加え
て甘味、旨味を出すようにした麦茶が製造されている。Barley tea is produced by adding coffee, takahashi, millet, millet, etc.) and starch to give it sweetness and flavor.
このものにあっては、短時間のうちにカラメルが温冷水
に溶出し、使用が簡便であるが、種々の物質が混入添加
されているため、麦茶本来の風味が損なわれる欠点があ
る。In this product, the caramel dissolves into hot and cold water in a short time, making it easy to use, but it has the disadvantage that the original flavor of barley tea is impaired because various substances are mixed and added.
本発明は、上記不利益な点を除去するために鋭意研究を
重ねた結果、大麦を焙煎する前に、大麦内部で麹菌によ
る発酵熟成を行って蛋白質のアミノ酸化、澱粉質の糖化
を図り、その内部な膨軟性（本明細書中で膨軟性とは、
発酵時の炭酸ガスの放出と、焙煎による水分の蒸発によ
って、麦茶の内部がつぶれやすくもろい状態になってい
ることをいう、以下同じ）の多孔質に形成するとともに
、その内部中心まで茶褐色に均一に発色させれば、少量
にても温冷水いずれでも麦茶特有の色調と共に各成分の
溶出が可能となることを見出し、この知見に基いて本発
明をなすに至った。As a result of extensive research in order to eliminate the disadvantages mentioned above, the present invention has been developed by carrying out fermentation and ripening using koji mold inside the barley before roasting it to convert proteins into amino acids and starch into saccharification. , its internal swelling flexibility (in this specification, swelling flexibility means
Due to the release of carbon dioxide gas during fermentation and the evaporation of water during roasting, the inside of barley tea becomes porous and brittle (the same applies hereinafter), and the inside becomes brownish brown to the core. It was discovered that if the color is uniformly developed, each component can be eluted with a color tone unique to barley tea even with a small amount of hot or cold water, and based on this knowledge, the present invention was accomplished.
従って本発明の目的は、芳香や色沢や風味に優れ、こく
と甘味のある奥深い味わいを持った麦茶及びその製造方
法を提供することにある。Therefore, an object of the present invention is to provide barley tea that has excellent aroma, color, and flavor, and has a rich, sweet, and profound taste, and a method for producing the same.
本発明の目的は、風味、色沢を補強する添加物や着色剤
を一切必要とせず、無添加で全く安全な麦茶及びその製
造方法を提供することにある。An object of the present invention is to provide a completely safe barley tea and a method for producing the same, which does not require any additives or coloring agents to enhance flavor or color.
本発明のもう１つの目的は、麦茶の芯部まで発色が進ん
でいるため（可溶性物質も多くなっている）、冷水に浸
漬した場合でも麦茶特色の発色並び□に可溶性物質の溶
出が短時間で行われる麦茶及びその製造方法を提供する
ことにある。Another object of the present invention is that because the color development has progressed to the core of barley tea (there are also many soluble substances), even when soaked in cold water, the elution of soluble substances is short in the same way as the characteristic color of barley tea □. The purpose of the present invention is to provide barley tea and a method for producing the same.
本発明は、水分を吸収してｒＪＭ満化し、かつ外穀皮に
亀裂を形成した大麦に麹菌を接種し、焙煎し冷却せしめ
て、その内部を膨軟性の多孔質に形成するとともに、そ
の中心部まで茶褐色に発色して成る麦茶、並びに大麦を
水に浸漬し、次に蒸煮して大麦内部への水分の浸透と大
麦中の澱粉質のアルファ化を促進し、更にこれに麹菌を
接種して大麦内部で発酵熟成を行って蛋白質のアミノ酸
化、Ｖ粉質の糖化を図り、次にこの処理大麦を焙煎し、
その後冷却することを特徴とする麦茶の製造方法である
。The present invention involves inoculating aspergillus aspergillus into barley that has absorbed moisture and become full of rJM and has cracks formed on the outer hull, roasts and cools the barley, and forms the inside of the barley into a soft and porous structure. Barley tea and barley, which are brown in color to the center, are soaked in water, then steamed to promote penetration of moisture into the barley and gelatinization of starch in the barley, and then inoculated with Aspergillus oryzae. Then, fermentation and aging are performed inside the barley to convert proteins into amino acids and saccharify the V powder, and then roast this treated barley.
This method of producing barley tea is characterized by cooling it thereafter.
次に本発明をその良好な実施例について詳細に説明しよ
う。The invention will now be described in detail with reference to preferred embodiments thereof.
実施例に先立ち先ず本発明を総轄的に説明する。Prior to working examples, the present invention will first be comprehensively explained.
本発明に係る麦茶の製造工程において、原料大麦は先ず
粒内部まで水分を浸透させるべく水に浸漬される。大麦
は固い外穀皮を有するので水分の粒内部への浸透を図る
ため少なくとも１２〜１６時間浸漬する０次に大麦粒の
中心部まで充分に水分を浸透させ、且つ澱粉質をアルフ
ァ化するため蒸煮を行う、この蒸煮により大麦粒は膨満
化して外穀皮に亀裂が生じ、中心部まで水分が浸透し、
結果的に次工程により接種される麹菌の増殖が促進され
る。その後この大麦に麹菌の接種を行い、大麦内部で発
酵熟成を行って蛋白質のアミノ酸化、澱粉質の糖化を図
る。In the process for producing barley tea according to the present invention, raw barley is first soaked in water to allow moisture to penetrate into the inside of the grains. Barley has a hard outer hull, so it is soaked for at least 12 to 16 hours to allow moisture to penetrate inside the grain.Next, to allow moisture to penetrate sufficiently into the center of the barley grain and to alphanize the starch. Steaming is performed, and this steaming causes the barley grains to swell, causing cracks in the outer hull, allowing moisture to penetrate into the center.
As a result, the growth of the koji mold to be inoculated in the next step is promoted. After that, this barley is inoculated with Aspergillus oryzae and fermented and aged inside the barley to convert proteins into amino acids and starch into saccharification.
本発明者の知見では、ａ菌であれば米＃！ｌ菌、麦麹菌
等の何れでもよいが、麦麹菌の方が大麦中の蛋白質をア
ミノ酸化するのに好都合であり。According to the inventor's knowledge, if it is a type of bacteria, it is rice #! Either type of fungus, Aspergillus oryzae may be used, but Aspergillus oryzae is more convenient for converting proteins in barley into amino acids.
こくのある麦茶飲料となる６発酵時間は３０〜５０時間
、又発酵温度は２０〜３５℃の間に維持することが好ま
しい。発酵時間が短いと、大麦中の蛋白質のアミノ酸化
及び澱粉質の糖化の度合が低く、次に行われる焙煎・冷
却工程に於て、麦茶飲料特有の茶褐色の発色度も薄くな
り、飲料としての麦茶特有の色が得られない、逆に発酵
時間が長い場合にはｆｓ菌が完熟しすぎて旨味を熟成し
なくなる。又発酵温度を２０℃以下とした場合には、発
酵菌の増殖が遅く、逆に３５℃以上とした場合には麹菌
の繁殖力が弱まり製造効率が落ちる。かかる発酵が行わ
れることにより、大麦の澱粉を始め、諸成分は消化溶出
し易くなり、従来の麦茶に比べ短時間で麦茶飲料に供し
得ると共に透明感も高くなる。かかる処理を行った後、
焙煎を行う、焙煎は砂煎りでも又熱風焙煎でも良いが、
温度は品温で１８０℃前後、時間は処理大麦の水分が比
較的多いことを考慮し、１２〜１５分間行う、そして焙
煎した麦茶は、酸化による品質の劣化を防止するため出
来るだけ急速に冷却し製品化を図る。It is preferable that the fermentation time is 30 to 50 hours to obtain a rich barley tea beverage, and the fermentation temperature is maintained between 20 and 35°C. If the fermentation time is short, the degree of conversion of protein into amino acids and saccharification of starch in the barley will be low, and in the next roasting and cooling process, the brown color characteristic of barley tea beverages will become weaker, making it difficult to use as a beverage. If the fermentation time is too long, the fs bacteria will become too ripe and the flavor will not mature. If the fermentation temperature is 20° C. or lower, the growth of the fermenting bacteria is slow, and if the fermentation temperature is 35° C. or higher, the reproductive ability of Aspergillus aspergillus is weakened and the production efficiency is reduced. By performing such fermentation, various components including barley starch are easily digested and eluted, and the barley tea can be made into a barley tea beverage in a shorter time than conventional barley tea, and the barley tea has a higher transparency. After performing such processing,
Roasting can be done by sand roasting or hot air roasting,
The temperature is around 180℃, and the time is 12 to 15 minutes, taking into consideration that the processed barley has a relatively high moisture content.The roasted barley tea is roasted as quickly as possible to prevent quality deterioration due to oxidation. Cool and commercialize.
しかして本発明に係る麦茶ｌは、蒸煮時には、その内部
に比較的多くの水分を吸収して膨満化し、かつ外穀皮に
は亀裂２が形成され、更に接種された麹菌の増殖が中心
部まで進行しているため、焙煎し冷却したときには、そ
の内部は網目状に形成されているとともに膨軟性の多孔
質に維持され、麦茶の粒の中心部まで茶褐色に発色して
いる。However, when the barley tea according to the present invention is steamed, it absorbs a relatively large amount of moisture into its interior and becomes swollen, and cracks 2 are formed in the outer hull, and the inoculated koji mold grows in the center. Because of this, when roasted and cooled, the inside of the barley tea is formed into a mesh shape and remains porous, and the center of the barley tea grains turns brown.
次にテーブル１（別紙）に本発明に係る麦茶と従来の製
造法により製造された麦茶の外観上の色沢、内部の発色
状態；断面組織のそれぞれについて比較した成績表を示
す。Next, Table 1 (attached sheet) shows a comparison report of the barley tea according to the present invention and the barley tea produced by the conventional production method in terms of external color, internal color development, and cross-sectional structure.
又本発明に係る麦茶と従来の麦茶の計６種の試料Ａ、
Ｂ、 Ｃ，Ｄ、 Ｅ、 Ｆ （１０００ｃｃの水により
清騰煮出し、あるいは１０００ｃｃの冷水にティーパッ
クを浸漬したもの）の色沢、香味、 ＰＨ１可溶性物質
（Ｂｒｉｘ） 、透明度について比較し、パネルテスト
（試飲試験）をした結果をテーブル２（別紙）に示す、
パネルテストの欄の数値は男女５０人ずつ計１００人の
成人に上記６′種の試料を同時に試飲し、試料ＡとＢ、
Ｃとり、ＥとＦを比較してもらい、香味、色調の良否の
結果を％で示したものである。数値が高い程試飲の結果
が良否なことを示している。In addition, a total of six types of sample A of barley tea according to the present invention and conventional barley tea,
A panel test was conducted to compare the color, flavor, PH1 soluble substances (Brix), and transparency of B, C, D, E, and F (boiled tea bags in 1000 cc of water or soaked in 1000 cc of cold water). The results of the (tasting test) are shown in Table 2 (attached).
The values in the panel test column are based on samples A, B,
Samples C, E and F were compared, and the results of flavor and color tone are shown in percentages. The higher the value, the better the tasting result.
この結果、本発明に係る麦茶には麦茶特有の香味の他に
芳しい発酵香味があり、透明感もやや高く、又ティーパ
ックとして冷水に浸漬した場合でも色沢、香味等の点で
特に良好な麦茶力く得られた。As a result, the barley tea according to the present invention has a fragrant fermented flavor in addition to the flavor unique to barley tea, has a somewhat high transparency, and has particularly good color and flavor even when soaked in cold water as a tea bag. Barley tea was obtained very well.
以下は本発明の実施例についての説明である。The following is a description of embodiments of the invention.
実 施 例 原料２００Ｋｇを ４００文の水に１６時間浸漬した。Example 200 kg of raw material was immersed in 400 grams of water for 16 hours.
大麦中の水分は浸漬前は１３．１％であったものが、浸
漬後は３８．４％であった。この大麦を蒸煮すると大麦
粒は膨満して外穀皮に亀裂が生じ大麦粒中心部まで水分
が浸透した。蒸煮後の水分は４３．８％であった。その
後この膨満化した大麦粒に麦畑菌を接種し、発酵室にて
４２時間程２８〜３０℃に維持して蛋白質のアミノ酸化
及び澱粉質の糖化を行い搬出した。このときの大麦中の
水分は４１．７％であり、麹菌は大麦中で良く増殖して
いた。又ＰＨは５．９２であった。更にこの大麦を焙煎
炉内温度２５０℃の焙煎機に投入し、品温１８０℃で１
５分間熱風焙煎し排出した。この時の水分は１．６％で
これに加水送風して急冷した。The moisture content in the barley was 13.1% before soaking, but it was 38.4% after soaking. When this barley was steamed, the barley grains swelled, causing cracks in the outer hull and allowing water to penetrate into the center of the barley grains. The moisture content after steaming was 43.8%. Thereafter, the swollen barley grains were inoculated with wheat field fungi, maintained at 28 to 30° C. for about 42 hours in a fermentation room to convert proteins into amino acids and saccharify starches, and then transported out. At this time, the moisture content in the barley was 41.7%, and the koji mold was growing well in the barley. Moreover, the pH was 5.92. Furthermore, this barley was put into a roasting machine with an internal temperature of 250℃, and the barley was heated to 180℃.
It was roasted with hot air for 5 minutes and then discharged. At this time, the moisture content was 1.6%, and water was added and air was blown to rapidly cool the mixture.
この時の水分は８．２％であった。The moisture content at this time was 8.2%.
本発明は以上の如く構成されており、本発明に従えば以
下の如き効果が発生する。The present invention is constructed as described above, and according to the present invention, the following effects are produced.
本発明に係る麦茶は蛋白質のアミノ酸化、澱粉質の糖化
が進んでいる上に、粒の中心部まで茶褐色に発色が進ん
でいるので、少量の麦茶にても温冷水いずれでも自然（
天然）発色し１着色剤を必要とせず、かつ又香味補強剤
や甘味剤を添加する必要もない。The barley tea according to the present invention has advanced amino acid conversion of protein and saccharification of starch, and has developed a brownish color even to the center of the grain, so it can be used naturally with both hot and cold water.
It is naturally colored and does not require coloring agents, nor does it require the addition of flavor enhancers or sweeteners.
又本発明に係る製造方法によれば麦茶本来の芳香や風味
を発酵することにより大きく増強させ、奥深い味とこく
の生成が可能な優れた麦茶が得られる。Furthermore, according to the production method of the present invention, the aroma and flavor inherent in barley tea can be greatly enhanced through fermentation, and excellent barley tea can be obtained that can produce deep flavor and body.
第１図は本発明に係る麦茶１粒を示す斜視図、第２図は
第１図の■−■断面拡大略図、第３図は本発明の製造方
法を示すフロー・ダイアグラムの概略図である。FIG. 1 is a perspective view showing one grain of barley tea according to the present invention, FIG. 2 is an enlarged schematic cross-sectional view taken along the line ■-■ in FIG. 1, and FIG. 3 is a schematic diagram of a flow diagram showing the manufacturing method of the present invention. .
Claims (3)
成した大麦に麹菌を接種し、焙煎し冷却せしめて、その
内部を膨軟性の多孔質に形成するとともに、その中心部
まで茶褐色に発色して成る麦茶。(1) Barley that has absorbed moisture, swelled, and formed cracks on the outer hull is inoculated with koji mold, roasted and cooled, and the inside becomes soft and porous, and the center Barley tea with a dark brown color.
分の浸透と大麦中の澱粉質のアルファ化を促進し、更に
これに麹菌を接種して大麦内部で発酵熟成を行って蛋白
質のアミノ酸 化、澱粉質の糖化を図り、次にこの処理大麦を焙煎し、
その後冷却することを特徴とする麦茶の製造方法。(2) Barley is soaked in water, then steamed to promote penetration of moisture into the barley and gelatinization of starch in the barley, and then inoculated with koji mold and fermented and aged inside the barley. The processed barley is then roasted, and the processed barley is roasted.
A method for producing barley tea, which comprises cooling it thereafter.
われる特許請求の範囲第２項記載の麦茶の製造方法。(3) The method for producing barley tea according to claim 2, wherein the fermentation is carried out at 20 to 35°C for 30 to 50 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61259700A JPS63112969A (en) | 1986-10-31 | 1986-10-31 | Ptisan and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61259700A JPS63112969A (en) | 1986-10-31 | 1986-10-31 | Ptisan and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63112969A true JPS63112969A (en) | 1988-05-18 |
| JPH0125554B2 JPH0125554B2 (en) | 1989-05-18 |
Family
ID=17337712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61259700A Granted JPS63112969A (en) | 1986-10-31 | 1986-10-31 | Ptisan and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63112969A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100401273B1 (en) * | 2001-03-02 | 2003-10-17 | 김철주 | Processing method of barley for barley tea |
| JP2019180408A (en) * | 2018-04-10 | 2019-10-24 | 株式会社イノス | Method for producing food products of fermented potatoes, method for producing food products of fermented grains, method for producing food products of fermented vegetables, and method for producing food products of fermented fruits, each using enzyme culture solution |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5411175B2 (en) * | 2011-02-17 | 2014-02-12 | サントリー食品インターナショナル株式会社 | Barley tea production method |
| JP5389844B2 (en) * | 2011-02-17 | 2014-01-15 | サントリー食品インターナショナル株式会社 | Production method of brown rice tea |
-
1986
- 1986-10-31 JP JP61259700A patent/JPS63112969A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100401273B1 (en) * | 2001-03-02 | 2003-10-17 | 김철주 | Processing method of barley for barley tea |
| JP2019180408A (en) * | 2018-04-10 | 2019-10-24 | 株式会社イノス | Method for producing food products of fermented potatoes, method for producing food products of fermented grains, method for producing food products of fermented vegetables, and method for producing food products of fermented fruits, each using enzyme culture solution |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0125554B2 (en) | 1989-05-18 |
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