JPH0965862A - Production of cereal tea having sweet flavor and its device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a cereal tea by heat-treating the germinated cereals to become a raw material of the cereal tea or a cereal beverage. SOLUTION: This method for producing a cereal tea having a sweet flavor consists of the first process for directly heating the germinated cereals by a hot air while keeping the activity of an enzyme contained in them and the second process evaporating a moisture contained in the germinated cereals by heating. For conducting this method, a separated room 11 installed with an inlet port and an exhaust port for a hot air as capable of opening and closing, is formed in a heat insulated room 10 where the hot air passes through, a sensing part for a temperature sensor 6 and a water sprinkling nozzle 23 are installed in a rotary-type heating room 3 for heating the cereals in the inside of a separated room 11, and production conditions are controlled according to the temperature of the germinated cereals and/or heating time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to heat treatment of germinated cereals, which is a raw material for cereal tea or cereal beverages.

[0002]

2. Description of the Related Art Teas or beverages made from cereals include barley tea, brown rice tea, and dove tea. However, the flavor is mainly based on the aroma of roasting, and it is difficult to differentiate when the same grain is used as a raw material. Additives were sometimes used to give different flavors, but were often unacceptable to consumers.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method and an apparatus for producing a raw material for sweet-tasting cereal tea or cereal beverages, without the use of additives.

[0004]

In the first aspect of the present invention, in the first step, direct heating is carried out with low temperature hot air in order to maintain the activity of the enzyme contained in the germinated cereals. In the 2nd process, in order to heat and evaporate the water | moisture content contained in the germinated grain, it heats directly with a hot hot air. That is, in the first step, liquefying enzymes, saccharifying enzymes, proteolytic enzymes, etc. of starch contained in germinated cereals are used. With these enzymes, the enzymatic reaction proceeds by heating until mainly starch contained in the cereal endosperm is partially liquefied or saccharified. However, when the enzymatic reaction proceeds at a high temperature, the enzymatic activity is deactivated, so heating is performed with low-temperature hot air. In the second step, the water contained in the germinated cereals is heated and evaporated, and the resulting sugars and the like are heated with hot hot air to give a flavor.

In the second aspect of the present invention, in the first step, in order to prevent the decrease in water content in the germinated cereals and to maintain the activity of the enzyme for heating,
Indirectly heat with low temperature hot air in a closed state. In the 2nd process, in order to heat and evaporate the water | moisture content contained in the germinated grain, it heats directly with a hot hot air. That is, in the first step, the enzymatic reaction is promptly performed by preventing a decrease in water content contained in the germinated cereals. Even in a state where the enzyme is not deactivated, the reaction rate of the enzymatic reaction decreases due to the decrease in water content. In order to efficiently liquefy or saccharify the germinated cereal endosperm, it is heated with low temperature hot air while maintaining the water content.

According to the third aspect of the present invention, the germinated grains are dried to improve the storage stability. The water content is adjusted by adding water at the time of use. This raw material is used to produce a cereal tea with a sweet flavor. That is, the germinated cereals are dried to improve their storage stability. Germinated cereals have a high water content and the temperature rises due to self-heating, so they easily rot and are difficult to store. Water or warm water is added to the required amount used for heat treatment, and the water content and temperature are adjusted.
Since the enzymatic reaction rate in the first step differs depending on the degree of water content, it is possible to produce various flavored products.

In the fourth aspect of the invention, in the first step, heating is performed while adding water or warm water to produce a grain tea having a sweet flavor. That is, the enzymatic reaction rate can be increased by adding water during the first step. Further, by using warm water, it becomes possible to add water while maintaining the raw material temperature.

According to the invention of claim 5, the germinated cereals are dried to improve the storage stability. In the first step, heating is performed while sprinkling water once or plural times. That is, the dried germinated cereals are heated while watering. In the first step, water or warm water is added to the required amount for heat treatment,
Adjust the water content and temperature. Since the enzymatic reaction rate in the first step differs depending on the degree of water content, it is possible to produce various flavored products.

In a sixth aspect of the invention, the heating device is provided with a greenhouse for circulating hot air. A compartment with a hot air inlet can be opened and closed inside the greenhouse. A rotary heating chamber for heating grains is provided inside the compartment. The central duct connected to the heating chamber is provided with a closed damper that can open and close the hot air outlet. A sensing unit of a temperature sensor is provided inside the heating chamber so as to contact the germinated cereals. A watering nozzle is installed inside the heating chamber to water the grains. Depending on the germinated grain temperature and / or heating time sensed by the temperature sensor on the grain, open / close of the compartment, hot air amount to the compartment, hot air temperature, grain temperature, rotation speed of the heating chamber, amount and timing of watering, Control manufacturing conditions such as the discharge of germinated cereals from the heating chamber. That is, a rotary heating chamber that heats grains is provided inside a compartment that has an inlet and an outlet for hot air that can be opened and closed to perform heating with reduced evaporation of water and heating with increased evaporation of water. be able to. By providing the watering nozzle, the water content of the grain can be adjusted, and various products having different flavors can be manufactured. By providing a sensing part of the temperature sensor inside the heating chamber so as to contact the germinated cereals, it is possible to judge the degree of liquefaction or saccharification or the occurrence of flavor due to heating reaction such as sugars, depending on the germinated cereal temperature. it can. Therefore, it is possible to control manufacturing conditions such as opening and closing of compartments, hot air volume to compartments, hot air temperature, number of revolutions of heating chamber, amount and timing of water sprinkling, discharge of germinated grains from heating chamber. It will be possible.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Next, an embodiment of the present invention will be described with reference to the accompanying drawings by taking germinated barley (hereinafter referred to as barley) as an example. 1 is a cross-sectional view of an apparatus and apparatus for carrying out the method for producing sweet-tasting cereal tea according to the present invention, and FIG.
Is a longitudinal sectional view thereof.

Barley is put into the hopper 1 and the raw material damper 2 is added.
The heating chamber 3 is charged by opening. The heating chamber 3 is rotatably driven by the rotary shaft 4, and the heating chamber 3 is not shown.
The barley is stirred and mixed by a stirring blade fixed to the inner wall surface of the barley. The heating chamber 3 has a cylindrical shape, the bottom surface of which is closed by a net-like material having air permeability, allows the passage of hot air, and does not scatter barley outside the room. Barley outlet 5
A temperature sensor 6 is provided in the temperature sensor 6. Since the sensing unit at the tip of the temperature sensor 6 is constantly in contact with barley, the temperature of barley can be accurately measured. The discharge port 5 opens according to the set temperature or time, and the heat-treated barley is discharged from the chute 7. A sprinkling nozzle 23 controlled by an electromagnetic valve 22 is provided in the heating chamber 3, and water for a set time or a set amount is sprinkled on the barley in the heating chamber 3.

The hot air is heated by the burner 8 and the heat insulating material 2
It is introduced from the combustion chamber 9 kept warm at 1 into the greenhouse 10 kept warm by the heat insulating material 21. While heating while contacting the outer wall of the compartment 11 provided in the greenhouse 10, a portion of the hot air passes through the ventilation holes 12 of the compartment 11, passes through the bottom of the heating chamber, and is stirred and mixed. Exchange heat with. The hot air introduced into the heating chamber 3 then passes through the central duct 13, passes through the closed damper 14 and the control damper 15, and is sucked by the fan 16. The hot air that did not enter the compartment 11 heats the compartment wall while the bypass duct 17
Passes through the central duct 13, passes through the control damper 15, and is sucked by the fan 16. Hot air is exhausted from the fan 16 through the exhaust duct 18,
A part is circulated from the recycling duct 19 to the combustion chamber 9.

When the barley is heated while preventing its water content from decreasing, the compartment chamber damper 20 is closed to close the compartment chamber 11
The ventilation hole 12 is closed to prevent hot air from entering the heating chamber 3. At the same time, the closed damper 14 of the central duct 13 is closed to prevent the air in the heating chamber 3 from leaking to the outside. Therefore, the inside of the compartment 11 has a closed structure, which prevents the moisture of barley from scattering. The barley is heated by adjusting the burner 8 according to the temperature measured by the temperature sensor 6 with reference to the set barley temperature. The heat conduction to barley is divided into compartments 1 by hot air.
By heating the outer wall of No. 1, the temperature inside the compartment 11 rises, and the barley in the heating chamber 3 can be heated. Further, barley that has undergone liquefaction and saccharification becomes extremely soft, so the rotation of the heating chamber 3 is slowed down for the purpose of suppressing stirring and mixing. At the same time, since the heating is performed at a low temperature, a large amount of heat is not required, so the opening degree of the control damper 15 is reduced and the air volume is reduced. Since the state of liquefaction and saccharification of barley varies depending on the temperature setting of barley, the required liquefaction and saccharification state is set by the barley temperature, and when the barley temperature reaches the set temperature, the drying and heating step is automatically performed. Move to.

Water spraying nozzle 23 for barley in the first step
Sprinkling from the barley is controlled by the temperature or heating time of the barley,
The amount of watering and the frequency of watering are set according to the quality of the intended product. When it is desired to increase the sweet flavor, it is necessary to keep the water content of barley high, so that it is necessary to set the number of times of watering to a large number and maintain the water content at 30% or more.
If the number of times of watering is excessive, there is a risk that barley will adhere to the inner wall of the heating chamber 3. Water at room temperature may be used for watering,
Water heated to room temperature or higher may be used to maintain the temperature of barley during heating.

In the drying and heating step, the compartment damper 20 and the closed damper 14 are opened, and the germinated barley in the heating chamber 3 is brought into direct contact with hot air. Further, the rotation of the heating chamber 3 is increased in order to efficiently bring the hot air into contact with the barley for the purpose of sufficient drying. At the same time control damper 15
Increase the opening to increase the air flow. When barley reaches the set temperature corresponding to the desired quality, the hot air volume,
The rotation speed of the heating chamber 3 and the capacity of the burner 8 are reduced, the discharge port 5 is opened, and barley is discharged.

In the apparatus for producing a cereal tea having a sweet flavor according to the present invention, the atmosphere for heating the cereal can be changed between the closed state and the open state, and any device capable of directly measuring the temperature of the grain may be used. It is not limited to the device of the embodiment.

[0017]

EFFECTS OF THE INVENTION The method and apparatus for producing a cereal tea having a sweet flavor according to the present invention uses a germinated cereal as a starting material without using an additive to produce a cereal tea having a novel flavor and a raw material for a cereal beverage. It can be manufactured. In addition, the degree of liquefaction and saccharification can be controlled by automatically adjusting the heating temperature and water content of the cereals, and various different flavor products can be produced. In particular, the present invention is further advantageous and useful in that a grain tea having a sweet flavor can be produced from a dried germinated grain having good storage stability.

[Brief description of drawings]

1 is a cross-sectional view of an apparatus for carrying out the method for producing sweet-tasting grain tea of the present invention.

FIG. 2 is a longitudinal sectional view of FIG.

[Explanation of symbols]

 1 Hopper 2 Raw material damper 3 Heating chamber 4 Rotating shaft 5 Exhaust port 6 Temperature sensor 7 Chute 7 8 Burner 9 Combustion chamber 10 Greenhouse 11 Compartment chamber 12 Vent hole 13 Central duct 14 Sealed damper 15 Control damper 16 Fan 17 Bypass duct 18 Exhaust Duct 19 Recycle duct 20 Compartment damper 21 Insulation 22 Solenoid valve 23 Sprinkling nozzle

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Kazuhiro Araki 5-13-11 Seijo, Setagaya-ku, Tokyo

Claims (6)

[Claims] 1. A sweet flavor in which, in the first step, heating is carried out directly with hot air while maintaining the activity of the enzyme contained in the germinated cereal, and in the second step, the water contained in the germinated cereal is heated and evaporated. For manufacturing cereal tea with a. 2. The method of claim 1, wherein in the first step, indirect heating is performed with hot air while preventing a decrease in water content in the germinated cereal and maintaining the activity of the enzyme. Production method. 3. The production of a cereal tea having a sweet flavor according to claim 1, wherein a raw material whose water content is adjusted by adding water or warm water to a dried germinated grain obtained by drying a germinated grain is used. Method. 4. The method for producing a cereal tea having a sweet flavor according to claim 1, wherein heating is performed while adding water or warm water in the first step. 5. The method for producing a cereal tea having a sweet flavor according to claim 1, wherein in the first step, the dried germinated cereals obtained by drying the germinated cereals are heated while adding water or warm water. 6. A heating device comprising a compartment in which a hot air inlet and an outlet are openably and closably formed, and a rotary heating chamber for heating grains is provided in the compartment in a greenhouse containing hot air. , A sensing unit of a temperature sensor and a watering nozzle are provided inside the heating chamber, and depending on the temperature of the germinated grain and / or the heating time,
An apparatus for producing sweet-tasting grain tea that controls production conditions.