PL285B1 - A method of making barley coffee surrogate. - Google Patents
A method of making barley coffee surrogate. Download PDFInfo
- Publication number
- PL285B1 PL285B1 PL285A PL28518A PL285B1 PL 285 B1 PL285 B1 PL 285B1 PL 285 A PL285 A PL 285A PL 28518 A PL28518 A PL 28518A PL 285 B1 PL285 B1 PL 285B1
- Authority
- PL
- Poland
- Prior art keywords
- barley
- coffee surrogate
- barley coffee
- grain
- surrogate
- Prior art date
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims description 15
- 240000005979 Hordeum vulgare Species 0.000 title claims 3
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000013049 sediment Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000005238 degreasing Methods 0.000 claims 1
- 241000209219 Hordeum Species 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229940098396 barley grain Drugs 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000002308 calcification Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Description
Zdawna juz znany jest sposób prze¬ rabiania jeczmienia na tak zwana kawe jeczmienna. Zachodzila przytem wszakze ta niedogodnosc, ze zewnetrzna powlo¬ ka komórkowa, dzieki swemu skladowi, powodowala przy paleniu znany, nie¬ przyjemny zapach, przypominajacy spa¬ lona slome, który to zapach udzielal sie palonemu jeczmieniowi wzgl. kawie jeczmiennej i wskutek tego niekorzyst¬ nie wplywal na smak gotowego napoju.Do tego dodac nalezy jeszcze jedna okolicznosc, która stoi na przeszkodzie szerokiemu zastosowaniu jeczmienia jako surogatu kawy. Mianowicie, acz¬ kolwiek palony jeczmien posiada za¬ pach, zblizony do zapachu kawy, to jednak brakuje mu swoistego smaku gorzkiego kofeiny, charakterystycznego dla kawy. Tymczasem stwierdzono, ze po cienkiem*odluszczeniu jeczmienia tak, aby usunac orkisz i luske, nastepnie zaprawieniu tegoz wyciagiem pewnych gorzkich roslin lub ich czesci sklado¬ wych, i nareszcie upaleniu, osiaga sie z jednej strony znaczne polepszenie smaku zrobionego z niego napoju, z dru¬ giej zas strony usuwa sie nadzwyczaj przykry smak spalonej slomy. Niniej¬ szy wynalazek polega wiec na tern, ze cienko odluszczonj7 jeczmien zaprawia sie wyciagiem z gorzkich roslin, przy- czem najodpowiedniejszym do tego celu okazal sie odwar chmielu. Stwierdzono równiez, ze najlepiej jest postepowac w ten sposób, iz wpierw moczy sie odluszczony jeczmien w odwarze chmie¬ lu, aby ziarno napecznialo, a potem, ponapecznieniu, suszy sie i pali w znany sposób. Zamiast odwaru chmielu mo¬ zna równiez stosowac roztwór tworza¬ cego sie przy fermentacji osadu droz¬ dzowego z woda. Moczenie odluszczo- nego jeczmienia w tym roztworze osadu z woda ma skutek ten sam, jak mocze¬ nie w wyze] wymienionym odwarze chmielu.Najwazniejszym warunkiem jest od- luszczenie jeczmienia przed zaprawie¬ niem, gdyz inaczej gruba i twarda war¬ stwa orkiszu zupelnie uniemozliwia na¬ sycenie ziarna gorzkim rozczynem. Go¬ rycz ta musi bowiem przeniknac do sa¬ mego jadra ziarna jeczmienia, poniewaz ulatnia sie przy paleniu. Równiez waz¬ na jest rzecza usuniecie slodkawego smaku jeczmienia, a to osiaga sie tylko wtedy jezeli w ziarnie bezwarunkowo wszedzie znajduje sie i gorzka zaprawa, jeczmien bowiem posiada te wlasciwosc, ze wchlania dosc znaczne ilosci go¬ ryczy. PLA method of converting barley into so-called barley coffee is known for a long time. There was, however, the inconvenience that the outer cell shell, due to its composition, produced a familiar, unpleasant smell, reminiscent of burnt straw, on smoking, which was imparted to the roasted barley or barley and thus adversely affect the taste of the finished drink. To this must be added another circumstance which prevents the extensive use of barley as a coffee substitute. Namely, although roasted barley has an odor similar to that of coffee, it lacks the specific bitter caffeine flavor characteristic of coffee. Meanwhile, it has been found that by thinning the barley so as to remove the spelled and husk, then seasoning it with some bitter plants or their constituents, and finally scorching, a significant improvement in the taste of the drink made from it is achieved on the one hand, and on the other hand On the other hand, the extremely unpleasant taste of the burned straw is removed. The present invention is therefore based on the fact that thinly defatted barley is seasoned with bitter plant extract, with the decoction of hops being the most suitable for this purpose. It has also been found that it is best to proceed in this way that the defrosted barley is first soaked in a decoction of the hop so that the grain is swollen, and then, after calcification, it is dried and burned in a known manner. Instead of decoction of hops, it is also possible to use a solution of yeast sediment formed during fermentation with water. Soaking defrosted barley in this solution of sediment with water has the same effect as soaking in the above-mentioned decoction of hops. The most important condition is the defrosting of the barley before dressing, otherwise a thick and hard layer of spelled will completely prevent the saturation of the grain with a bitter solution. This bitterness must penetrate into the very kernel of the barley grain, since it evaporates when smoked. It is also important to remove the sweet taste of barley, and this is only achieved if there is unconditionally everywhere in the grain a bitter mordant, because it still has the property of absorbing quite a lot of bitterness. PL
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL285B1 true PL285B1 (en) | 1924-06-28 |
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