JPH0125554B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to barley tea and a method for producing the same.

[Conventional technology]

Conventionally, barley tea is produced by roasting the raw barley (raw barley) and then cooling it. In this case, barley tea can be obtained relatively easily, and this whole grain barley tea 60
Traditionally, about 1,000 g of tea is added to about 1,000 c.c. of water, boiled over a relatively long period of time, and then cooled and drunk. Because the amount of crushed barley tea is limited to a small amount (approximately 10 to 12 g) due to the package form, the scent of barley tea obtained by boiling or cold water,
They are usually lacking in both taste and color.

For this reason, when making barley tea for tea packs, we supplement the color tone of barley tea with caramel, add roasted grains (for example, rice, pigeon barley, coffee, takahashi, wheat flour, millet, etc.) and add starch to supplement the flavor. Barley tea is produced with the addition of barley to give it a sweet and umami flavor. With this product, the caramel dissolves into hot and cold water in a short period of time, making it easy to use.
Since various substances are mixed and added, there is a drawback that the original flavor of barley tea is impaired.

[Problem that the invention seeks to solve]

As a result of intensive research to eliminate the disadvantages mentioned above, the present invention has been developed by carrying out fermentation and maturation using koji mold inside the barley before roasting it to convert proteins into amino acids and starch into saccharification. , the inside of barley tea has swelling and softness (in this specification, swelling and softness refers to the fact that the inside of barley tea is easily crushed and brittle due to the release of carbon dioxide gas during fermentation and the evaporation of water during roasting). We discovered that by forming a porous barley tea (hereinafter the same applies) and uniformly developing a brownish brown color to the center of the interior, it is possible to elute each component with the characteristic color of barley tea even with a small amount of hot or cold water. ,
Based on this knowledge, the present invention was accomplished.

Therefore, an object of the present invention is to provide a barley tea having excellent aroma, color, and flavor, and a rich and sweet deep taste, and a method for producing the same.

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.

Another object of the present invention is that since the color development has progressed to the core of barley tea (there are many soluble substances), even when immersed in cold water, the characteristic color development of barley tea and the elution of soluble substances can be achieved in a short time. The purpose of the present invention is to provide barley tea and a method for producing the same.

[Means for solving problems]

The present invention involves bringing koji mold into contact with barley that has absorbed moisture, swollen, and formed cracks in the outer hull, roasts and cools the barley, forms the inside of the barley into a porous and flexible structure, and forms the center of the barley with a swollen structure. Barley tea and barley, which are brown in color up to the part, are soaked in water, then steamed to promote the penetration of moisture into the inside of the barley and the conversion of starch in the barley to alpha, and then inoculated with Aspergillus oryzae. Fermentation and maturing inside the barley converts protein into amino acids,
This method of producing barley tea is characterized by saccharifying starch, then roasting the treated barley, and then cooling it.

〔Example〕

The invention will now be described in detail with reference to preferred embodiments thereof.

Prior to working examples, the present invention will first be comprehensively explained.

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. Since barley has a hard outer hull, it is soaked for at least 12 to 16 hours to allow moisture to penetrate inside the grain. Next, the barley grains are steamed in order to sufficiently infiltrate the moisture into the center and turn the starch into alpha. This steaming causes the barley grains to swell, causing cracks in the outer hull, allowing moisture to penetrate to the center, and as a result, the growth of Aspergillus oryzae to be inoculated in the next step is promoted. This barley is then inoculated with koji mold and fermented and aged inside the barley to convert proteins into amino acids and starch into saccharification. According to the knowledge of the present inventors, any type of koji mold such as rice koji mold or barley koji mold may be used, but barley koji mold is more convenient for converting proteins in barley into amino acids, resulting in a full-bodied barley tea beverage. Preferably, the fermentation time is 30 to 50 hours, 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. The color characteristic of barley tea cannot be obtained. On the other hand, if the fermentation time is too long, the koji mold will become too mature and the flavor will not mature. Furthermore, if the fermentation temperature is 20°C or lower, the growth of fermentation bacteria is slow, and if it is set to 35°C or higher, the reproductive ability of Aspergillus aspergillus is weakened and 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 is carried out. Roasting may be done by sand roasting or hot air roasting, but the temperature should be around 180°C and the time should take into account that the processed barley has a relatively high moisture content. Do this for 12-15 minutes. The roasted barley tea is then cooled as quickly as possible to prevent quality deterioration due to oxidation.

However, when the barley tea 1 according to the present invention is steamed,
The inside of the grain absorbs a relatively large amount of moisture and becomes swollen, cracks 2 are formed on the outer skin, and the inoculated koji mold has progressed to the center, so when roasted and cooled, The inside of the barley tea grain is formed into a mesh shape and remains flexible and porous, and the center of the grain of barley tea develops a brownish color.

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.

In addition, a total of six samples A, B, C, D, E, and F of barley tea according to the present invention and conventional barley tea (boiled with 1000 c.c. of water or soaked in 1000 c.c. of cold water) Table 2 (attached sheet) shows the results of a panel test (tasting test) comparing the color, flavor, pH, soluble substances (Brix), and transparency of the products. The numbers in the panel test column include 50 men and 50 men.
100 adults tasted the above six types of samples at the same time,
Ask them to compare samples A and B, C and D, and E and F.
The results of flavor and color tone are shown in %. The higher the value, the better the tasting result.

As a result, the barley tea according to the present invention has a fragrant fermented flavor in addition to the unique flavor of barley tea, has a slightly high transparency, and is a barley tea with particularly good color and flavor even when soaked in cold water as a tea pack. was gotten.

The following is a description of embodiments of the invention.

Example 200 kg of raw material was immersed in 400 kg of water for 16 hours. The moisture content in barley was 13.1% before soaking, but it was 38.4% during 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 43.6%. Thereafter, the swollen barley grains were inoculated with Aspergillus oryzae and maintained at 28 to 30°C for about 42 hours in a fermentation chamber to convert proteins into amino acids and saccharify starch before being transported out. At this time, the moisture content in the barley was 41.7%, and the koji mold was growing well in the barley. Also, the pH was 5.92. Further, this barley was placed in a roasting machine with an internal temperature of 250°C, roasted with hot air at a temperature of 180°C for 15 minutes, and then discharged. At this time, the moisture content was 1.6%, and water was added to it and cooled rapidly. The moisture content at this time was 8.2%.

〔Effect of the invention〕

The present invention is constructed as described above, and according to the present invention, the following effects are produced.

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 to the center of the grain, so it can be used naturally (naturally) even in small amounts of barley tea with hot or cold water. It develops color and does not require coloring agents, nor does it require the addition of flavor enhancers or sweeteners.

Furthermore, according to the production method of the present invention, the original aroma and flavor of barley tea can be greatly enhanced by fermentation,
Excellent barley tea with deep flavor and body can be obtained.

[Brief explanation of drawings]

FIG. 1 is a perspective view showing one grain of barley tea according to the present invention;
FIG. 2 is an enlarged cross-sectional view of FIG. 1, and FIG. 3 is a schematic flow diagram showing the manufacturing method of the present invention.

【table】

【table】

[Table] * Transparency refers to the transparency of the product without the presence of floating substances such as eluted starch and protein.
From this Table 2, the following (1), (2), and (3) can be said. (1) In terms of flavor, the barley tea according to the present invention has a synergy between the flavor of barley tea, which is a drink unique to Japanese people, and the fermented flavor (just as sake, soy sauce, miso, etc. each have their own unique fermented flavor). It has a unique flavor and effect. (2) Regarding pH, the barley tea according to the present invention is slightly highly acidic, which contributes to giving a refreshing feeling to the barley tea especially in the summer. (3) The percentage of soluble substances is for samples A, B, and C.
D, E and F are the same, but the whole grain barley tea used in samples A and B is different from that in sample B.
If the amount of whole grain barley tea used is the same, the percentage of soluble substances in the barley tea according to the present invention is higher. In addition, the values for samples D and F are the values when soluble substances such as colorants and additives such as caramel and dextrin are dissolved, and in the case of samples C and E, no colorants or additives are used. Therefore, the values for Samples C and E are purely the values for various components such as starch, protein, and amino acids that became digestible and soluble through fermentation.

Claims (1)

[Scope of Claims] 1. Barley that has absorbed moisture and become swollen and has cracks formed on the outer husk is inoculated with koji mold, roasted and cooled, and the inside of the barley is made soft and porous. , barley tea with a brownish color right down to its center. 2. Barley is soaked in water, then steamed to promote the penetration of moisture into the barley and the conversion of starch in the barley to alpha.Then, the barley is inoculated with koji mold and fermented and aged inside the barley to produce protein. A method for producing barley tea, which comprises converting barley to amino acids and saccharifying starch, roasting the treated barley, and then cooling it. 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.