JPS6321467B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing barley tea for use in cold water, and in particular, it is an object of the present invention to provide a method for producing barley tea for use in cold water that is excellent in both the color and flavor of the extract. The color that appears in barley tea extract is due to the starch and proteins contained in the barley being heated during the roasting process, decomposing and reacting to form melanoidins (browning substances). seeps into,
It gives barley tea its unique color. However, in the case of cold-water barley tea, it is necessary for the extract to develop color within a short period of time, so roasting must be done for a long time or with strong heat, resulting in a bitter taste. The drawback is that it produces a strong extract of barley tea. In addition, when considering only the flavor that appears in the extract of barley tea for cold water, it is better to roast the barley tea at a low temperature and for a long time so that the color does not change, which produces a flavorful extract. However, if color elements can be added to this barley tea, it will be possible to obtain barley tea that produces an extract with excellent flavor and color. In view of the above points, the present invention aims to solve the problem of the "color" of barley tea.The basic feature of the present invention is to supplement the pigments inherent in barley tea with melanoidin from sugars and amino acids. This paper proposes a method for producing barley tea that produces a dark colored extract with no bitterness and a good flavor. In the present invention, the wheat used as a raw material includes barley, barley, barley, and other wheat, and the type thereof is not particularly limited. The melanoidin to be coated or mixed with this wheat uses glucose as the sugar and glycine or glutamic acid or its soda salt as the amino acid, and the sugar and amino acid are mixed in equimolar amounts, and this mixture is about 5 to 30% Later, as a concentrated aqueous solution at 120℃
It can be obtained by reacting at 100° C. for 6 hours, but it can also be produced under conditions other than the above (saccharides, amino acids, temperature, time, concentration). In other words, when sugar and amino acids are mixed and heated to 90 to 100°C, melanoidins are formed, which gives color and sweetness. , the sweetness level can be adjusted. The melanoidin produced in this way is coated on barley that has just been roasted or left to cool after roasting, and is dried to produce a product as barley tea as it is, or it is ground to produce a product. Further, the melanoidin is made into a dry powder, mixed with roasted wheat or crushed wheat after roasting, and packaged in a Heatron paper bag to make a product. The above method will be explained in more detail below. That is, first, an equimolar mixture of glucose and glycine or sodium glutamate is made into an aqueous solution with a concentration of 5 to 30%, and the aqueous solution is reacted at 120°C for 1 hour in an autoclave with stirring, and then the pH is adjusted to 5.5 to 5.5 with sodium carbonate. ．． Make the solution prepared in 6.5. Next, add 0.5 to 2 g of the above solution per 100 g of roasted wheat in terms of dry matter.
Spray coating the wheat immediately after roasting as a 10-20% solution. Next, dry this using residual heat. If the barley has cooled down by being left to cool after roasting, the barley is coated with a melanoidin solution of the same concentration and then dried with hot air for coating. After drying, grind the barley tea into 50 or more mesh pieces, put about 10 g into a Heatron paper bag, and use this as a product. When drinking the above barley tea,
By extracting this using approximately 1 ml of cold water, it was possible to obtain a barley tea extract with good color and flavor in a short time, which is not seen in conventional cold water barley tea. As explained above, by coating or mixing melanoidins with roasted barley, the present invention can give the extract a colorful color in a short time, and furthermore, it is possible to produce a colorful color in the extract in a short time. Unlike the caramel liquid used, this has the effect of amplifying the flavor of the extract, making it possible to obtain barley tea with good both color and flavor. Example 1 180 g of glucose and 75 g of glycine were dissolved in 1000 ml of water, and the aqueous solution was heated in an autoclave equipped with a stirrer.
After reacting at 120° C. for 1 hour, 5 ml of the solution was sprayed onto 1000 g of freshly roasted barley, stirred, and dried using the residual heat of the barley. Next, the wheat was crushed into 40 to 80 percent using a roll crusher, and each 10 g was packaged in Heatron paper bags to produce a product. Example 2 180 g of glucose and 75 g of glycine were dissolved in 1000 ml of water, and the aqueous solution was heated in an autoclave equipped with a stirrer.
The reaction was carried out at 120°C for 1 hour, and this was further made into a 20% solution, and 10% dextrin was added thereto to form a powder using a blow drying method. Next, the powder was mixed with powder made by dividing roasted wheat into 40% or 80% at a ratio of 1:1000, and each 10g of the mixture was packaged in Heatron paper bags to prepare a product. Flavor test Example 1, Example 2, Patent No. 706473 invention (adding caramel liquid to split grains of raw barley before and after roasting to infiltrate), and 4 without addition of coloring.
Regarding the types, the results of an extraction test conducted with 1 water at a water temperature of 15°C are shown in the chart below. As for the color extraction time, the color after one hour according to the processing method of the invention of Patent No. 706473 was used as the standard. 【table】

Claims (1)

[Claims] 1. A method for producing cold water barley tea, which comprises coating or mixing roasted barley with melanoidin consisting of sugar and amino acids. 2. The method for producing cold water barley tea according to claim 1, wherein the barley is coated or mixed with melanoidin immediately after the barley is roasted. 3. The method for producing cold water barley tea according to claim 1, wherein the barley is coated or mixed with melanoidin after the barley is roasted and allowed to cool.