JPS6314942B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing barley tea with a high flavor by adding amino acids to raw barley and then roasting it.

[Prior art]

Conventionally, methods for roasting raw barley such as six-rowed barley, two-rowed barley, six-rowed barley, and two-rowed barley include the sand roasting method, rotating drum method, pan stirring method, and hot air method. The method used to produce barley tea involves roasting the raw barley to remove undesirable aroma components, then rapidly heating it to swell and alpha the endosperm, and then adding sugars, amino acids, peptides, proteins, Impregnated with an aqueous solution containing one or more of ammonium salts and alkali salts at 100 to 170℃
A method of heating and roasting is disclosed in Japanese Patent Publication No. 50-3399.

However, in the above method, the endosperm of the barley raw material is expanded and alphaned in advance and then impregnated with the aqueous solution, so the roasting tends to be uneven due to heating and roasting, and the heating and roasting is repeated. The aroma components generated during the initial roasting are dissipated into the atmosphere along with the water vapor impregnated during the second roasting, resulting in a weaker flavor in the final product, complicated equipment, and long heating times. Therefore, there were drawbacks such as the need for energy.

[Purpose of the invention]

The present invention provides a method for producing barley tea that does not have the above-mentioned drawbacks and enhances the flavor of barley tea using a simple process and at low cost.

[Structure of the invention]

The present invention is a method for producing barley tea, which comprises directly spraying raw barley with one or more amino acids or impregnating it with a suspension or aqueous solution, followed by roasting.

The raw material barley used in the present invention is the barley used as a raw material for general barley tea, but six-rowed barley, two-rowed barley, six-rowed barley, two-rowed barley, etc. are suitable.

As amino acids, acidic amino acids such as glutamic acid and aspartic acid, and neutral amino acids such as glutamine, asparagine, alanine, and glycine can be suitably used.

In the present invention, when adding amino acids to raw barley, the amino acids contained in the above amino acids are
A species or two or more species are appropriately selected and used depending on the usage situation of the product barley tea.

The method of adding amino acids to raw barley is to mix one or more of the above amino acids and spray it directly on raw barley, or suspend or dissolve it in water, and add it to this suspension or aqueous solution. A method of impregnation is employed, such as by immersing the raw barley in water or by spraying the suspension or aqueous solution onto the surface of the raw barley. In this case, it is advantageous to apply this method after dehulling or damaging about 10% of each grain of raw barley, as amino acids can be well attached and penetrated into the raw barley.

The amount of amino acids used for raw barley is 0.01 to 2.00 parts by weight of raw barley.
The effect of the present invention can be fully achieved when the amount is about 0.10 to 0.50% by weight. If the amount of adhesion or penetration of amino acids is less than about 0.01% by weight based on 100 parts by weight of raw barley, the aroma after roasting will be slightly inferior. Moreover, if it exceeds about 2.00% by weight, the aroma of barley tea after roasting becomes strong, approaching a kind of burnt odor, which is not very desirable.

As a method for directly dispersing amino acids to raw barley, for example, a screw conveyor, a rotary kettle, etc. can be used. Further, methods for impregnating raw barley with a suspension or aqueous solution of amino acids include spraying about 1 to 40 parts by weight of the suspension or aqueous solution per 100 parts by weight of raw barley using the above-mentioned device; After soaking 330 parts by weight or less of raw barley per 100 parts by weight of suspension or aqueous solution, drain the water.
If the amount of the suspension or aqueous solution to be sprayed is less than about 1 part by weight, it will be difficult to disperse it uniformly, and if the amount of the suspension or aqueous solution to be sprayed exceeds about 40 parts by weight, the suspension or aqueous solution will be mixed with the raw barley. There is a surplus and it is not penetrated, and the subsequent roasting time becomes longer and energy is lost. Furthermore, if the amount exceeds about 330 parts by weight of raw barley per 100 parts by weight of the suspension or aqueous solution, the entire raw barley will not be permeated into the suspension or aqueous solution, and subsequent stirring will be required.

In addition, the salt concentration of the amino acids in the suspension or aqueous solution is about 1 to 5% by weight; if it is less than 1% by weight, the flavor of the final product will not be sufficiently developed, and if it exceeds about 5% by weight, the final product will have a burnt odor. may occur.

It is possible to use a suspension or aqueous solution of the above amino acids, or to use one or more suspensions or aqueous solutions, appropriately selecting one or more of them.

After spraying or dipping a suspension or aqueous solution of amino acids, the leaving time for the suspension or aqueous solution to penetrate into the inside of the raw barley is desirably within about 48 hours, preferably about 1 to 15 hours. . If the raw barley that has been sprayed or soaked in the suspension or aqueous solution is immediately heated and roasted, it will have a light flavor, and by leaving it for a longer time, it will have a deeper flavor. Leaving it for more than 48 hours is not suitable as microorganisms will grow and the flavor will deteriorate.

The raw barley that has been sprayed or immersed in the suspension or aqueous solution is dried or without drying and heated to a temperature of 190 to 280°C by a conventional heat roasting method such as a sand roasting method, hot air method, or rotating drum method. Roast to a certain extent.
If it is less than about 190°C, the grassy odor that the raw barley originally retains remains, which is undesirable, and if it exceeds about 280°C, the raw barley burns and produces a burnt odor, which is undesirable. Moreover, the aroma caused by the amino acids is dissipated along with the water vapor. In addition, the raw material barley applied to the present invention may be one variety or a mixture with other varieties,
Furthermore, raw barley with different degrees of roasting can be appropriately selected and used.

As described above, the present invention further comprises selecting and mixing one or more amino acids as necessary and spraying the raw material barley directly, or spraying the raw material barley after forming a suspension or aqueous solution, or spraying the raw material barley as a suspension or aqueous solution. By immersing it in an aqueous solution and then heating and roasting it using the above-mentioned conventional method, extremely aromatic flavor components were produced, making it possible to produce delicious barley tea. The product of the present invention was extremely delicious when boiled or cold brewed.

[Examples and effect test results]

Example 1 1 kg of raw barley for six-rowed barley was put into a rotary pot with baffles on the inner wall and rotated, and 5 parts by weight of a previously prepared 2% by weight glutamic acid aqueous solution was sprayed on 100 parts by weight of raw barley. Spread. 15 more after spraying
The aqueous solution was continued to be rotated for a minute to uniformly disperse the aqueous solution on the surface of the raw barley grains, and then transferred to another large tree and left for one hour to allow the aqueous solution to penetrate into the interior of the barley. Next, the barley is placed in a batch-type rotary sand roasting machine containing sand preheated to 180℃, and the barley temperature is
Roast for about 19 minutes until the temperature reaches 240℃, then leave to cool.
Obtain 0.855Kg of roasted barley. After cooling, coarsely crush the barley in a coffee mill, and fill 10 g of the coarsely crushed barley into a tea bag.

Effect test 1 T-Bag manufactured in Example 1 was added to tap water 1
The barley tea was extracted for 3 hours to prepare a barley tea beverage obtained in the present invention.

On the other hand, as a control sample, raw barley was roasted in the same manner as above without being sprayed with glutamic acid, coarsely crushed and filled into tea bags, and a barley tea drink was prepared with tap water.

As a result of conducting a preference survey on both of the above samples using a two-choice option using an expert panel of 30 people, 27 people found the sample of the present invention to be delicious, and 3 people found the control sample to be delicious. It was found that the product of the present invention is good at a rate of 5%.

Furthermore, as another control product, barley tea according to Example 1 described in ``Method for producing barley tea'' in Japanese Patent Publication Publication No. 50-3399 is introduced. Then, the raw wheat is rapidly heated to make the endosperm porous. Next, an aqueous solution in which glycine, lysine, alanine, and glucose are dissolved is uniformly adsorbed inside the endosperm. Furthermore, the barley
The mixture is transferred again to a roaster controlled at 120 to 170℃ and heated and roasted. The heated and roasted barley was roughly crushed using a coffee mill in the same manner as described above, and 10 g each was filled into tea bags and extracted by immersion in tap water.

As a result of conducting a preference survey on the beverage of the present invention and the barley tea beverage obtained from Japanese Patent Publication No. 50-3399 using the same panel as above, those who found the beverage of the present invention to be delicious22
Person who said that Special Publication No. 50-3399 was delicious 8
In humans, the beverage of the present invention was significantly tastier with a risk rate of 5%.

Example 2 10 kg of barley, the raw material for six-rowed barley, was polished to a yield of 90% to partially damage the barley grains, and then put into a mixer with spiral stirring blades, and while mixing, pre-prepared asparagine was added. 7 parts by weight of a suspension containing 3% by weight of barley is sprayed on 100 parts by weight of raw barley. Mix for 30 minutes to uniformly disperse the aqueous solution throughout the barley particles. Next, it is immediately roasted in hot air to achieve the desired temperature.
Roast for 13 minutes until the temperature reaches 250℃ to obtain 7.6 kg of roasted barley. After cooling, coarsely grind it in a coffee mill and fill 10g into a tea bag.

Effect test 2 The T-bag manufactured in Example 2 was subjected to effect test 1.
A barley tea beverage obtained in the present invention was prepared by extraction in the same manner as in the case of .

A preference survey was conducted using this sample and the amino acid-free control sample prepared in Effect Test 1 in the same manner as in Effect Test 1. As a result, 28 people preferred the barley tea beverage obtained by the method of Example 2. Two people preferred the control sample, and the drink of the present invention was significantly preferred at a risk rate of 5%.

Example 3 50 parts by weight of the roasted barley obtained in Example 1, 25 parts by weight of the control sample used in Effect Test Example 1, and 25 parts by weight of the roasted barley obtained in Example 2 were mixed, and the following was prepared. Barley tea of the present invention was obtained by processing in the same manner as in Example 1.

As described above, the present invention is extremely effective as a method for producing flavorful and delicious barley tea using simple steps.

Claims (1)

[Scope of Claims] 1. One or more amino acids are directly sprayed on raw barley at a rate of 0.01 to 2% by weight based on the raw barley, or these are impregnated in a suspension or aqueous solution, and then the product temperature is A method for producing barley tea characterized by roasting at a temperature of about 190 to 280°C. 2. The method for producing barley tea according to claim 1, wherein the amino acids are acidic amino acids and neutral amino acids. 3 The raw barley is six-rowed barley, two-rowed barley, six-rowed barley,
The method for producing barley tea according to claim 1, which is made from two-row naked barley.