JP2589711B2 - Roasting method of barley for barley tea - Google Patents
Roasting method of barley for barley teaInfo
- Publication number
- JP2589711B2 JP2589711B2 JP62282392A JP28239287A JP2589711B2 JP 2589711 B2 JP2589711 B2 JP 2589711B2 JP 62282392 A JP62282392 A JP 62282392A JP 28239287 A JP28239287 A JP 28239287A JP 2589711 B2 JP2589711 B2 JP 2589711B2
- Authority
- JP
- Japan
- Prior art keywords
- barley
- roasting
- tea
- ceramic
- roasted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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Description
【発明の詳細な説明】 産業上の利用分野 本発明は麦茶製造のための大麦の改善焙煎法に関し、
更に詳細には実質上球状であるセラミック粒子を大麦に
混合し、混合状態で大麦の焙煎を行う方法に関する。こ
の焙煎法により高品質の麦茶を効率良く製造できる。The present invention relates to an improved method of roasting barley for the production of barley tea,
More specifically, the present invention relates to a method of mixing substantially spherical ceramic particles with barley and roasting the barley in a mixed state. By this roasting method, high quality barley tea can be efficiently produced.
従来の技術及びその問題点 麦茶の焙煎法は大別して2つの方法がある。川砂等の
自然の砂を麦茶の原料である大麦と混合し、加熱された
容器内焙煎を行う方法(砂煎法)と、生コーヒー豆の焙
煎で一般的に行われている容器内で内容物を熱風に接触
させる間接的熱風焙煎法または容器または内容物を直接
加熱することにより内容物を焙煎する直接焙煎法があ
る。2. Related Art and Problems There are roughly two methods of roasting barley tea. A method in which natural sand such as river sand is mixed with barley, which is a raw material for barley tea, and roasting in a heated container (sand roasting method) and in a container commonly used for roasting green coffee beans There is an indirect hot air roasting method in which the contents are brought into contact with hot air, or a direct roasting method in which the contents are roasted by directly heating the container or the contents.
麦茶独特の香りと風味は大麦を上記のような方法で焙
煎することによって生じ、焙煎条件によって大きく影響
を受ける。好しい焙煎の秘訣はできるだけ短時間に大麦
の表面から内部までを均等に煎りあげることである。内
部までよく火が通っていると大麦の澱粉成分の煎られた
風味が良く浸出し、優れた香味が得られる。また、原料
大麦が焙煎によって適度に膨化することにより、大麦の
皮の一部が裂けて中の子実(頴果)が破裂し、浸出時に
大麦中の成分が浸出しやすく、コクのある麦茶が得られ
る。The unique aroma and flavor of barley tea are generated by roasting barley in the manner described above, and are greatly affected by the roasting conditions. A good roasting trick is to roast evenly from the surface to the inside of the barley in as short a time as possible. If the inside is well cooked, the savory flavor of the barley starch component is well leached and excellent flavor is obtained. In addition, since the raw barley is appropriately expanded by roasting, a part of barley skin is torn, and the grains (grain) in the barley are ruptured. Barley tea is obtained.
麦茶製造のための従来の焙煎法である砂煎法では、混
合された川砂等の天然の砂が加熱され赤外線を発生し、
大麦内部の加熱が促進されるという利点がある。しかし
ながら、川砂は本発明で用いるセラミックに比較して、
近赤外線の発生量が多く、表面が焦げやすいという欠点
がある。In the sand roasting method, which is a conventional roasting method for barley tea production, natural sand such as mixed river sand is heated to generate infrared rays,
There is an advantage that heating inside the barley is promoted. However, river sand, compared to the ceramic used in the present invention,
There is a drawback that a large amount of near-infrared rays is generated and the surface is easily burnt.
更に、天然の砂、例えば川砂は摩耗が激しく、加熱混
合時に川砂の微粉を多量に生じ、焙煎された大麦との分
離が困難となって焙煎大麦中に相当量が残留してしまう
ため、麦茶製品として不適当なことがある。Furthermore, natural sand, for example, river sand is severely abraded and generates a large amount of river sand fine powder during heating and mixing, making it difficult to separate from the roasted barley and leaving a considerable amount in the roasted barley. , May be unsuitable as barley tea products.
一方、直接加熱法では原料大麦の膨化が起り難く、膨
化の起る前に大麦の表面が過度に焦げてしまい、中心部
までの均一な焙煎が得られない。On the other hand, in the direct heating method, the raw barley does not easily expand, and the surface of the barley is excessively scorched before the expansion occurs, and uniform roasting to the center cannot be obtained.
また、間接的熱風焙煎法は他の方法と比較して焙煎の
制御が困難であり、しかもエネルギー効率が悪いという
欠点がある。In addition, the indirect hot air roasting method has disadvantages in that roasting control is more difficult than other methods and energy efficiency is poor.
問題点を解決するための手段 本発明は従来法として広く実施されている砂煎法の改
良方法であって、天然砂に替えてセラミック球状粒子を
用いることに特徴がある。本発明では砂煎法の長所を生
かしながら、その欠点を克服することに成功した。Means for Solving the Problems The present invention is an improved method of the sand roasting method widely practiced as a conventional method, and is characterized by using ceramic spherical particles instead of natural sand. The present invention has succeeded in overcoming the disadvantages while utilizing the advantages of the sand roasting method.
本発明で麦茶の原料として使用する大麦は二条麦、六
条麦等の通常の麦茶製造のために使用できる大麦であれ
ばどのような種類であっても良く、皮麦または裸麦のい
ずれであっても良い。Barley used as a raw material of barley tea in the present invention may be any type of barley that can be used for normal barley tea production such as double-rowed barley, six-rowed barley, etc. Is also good.
本発明で使用される実質上球状のセラミック粒子とは
アルミナ質、ムライト質、コージライト、ジルコニア、
炭化珪素質及び窒素珪素質のいずれの種類のセラミック
材料から作られたもので良く、球形またはそれに近い形
状であれば良い。粒子の大きさは平均直径約0.5mm〜約
3.0mmであることが好しく、これより小さい粒径である
と焙煎大麦との分離が困難で製品中に残留する恐れがあ
る。また、粒径が大きすぎると焙煎大麦と篩い分けるこ
とができず、焙煎大麦と共に篩上に残ってしまう。The substantially spherical ceramic particles used in the present invention are alumina, mullite, cordierite, zirconia,
It may be made of any type of ceramic material, silicon carbide or silicon nitride, and may have a spherical shape or a shape close thereto. Particle size is about 0.5mm to about average diameter
It is preferable that the particle size is 3.0 mm. If the particle size is smaller than 3.0 mm, separation from roasted barley is difficult, and there is a risk of remaining in the product. On the other hand, if the particle size is too large, it cannot be sieved from the roasted barley and remains on the sieve together with the roasted barley.
本発明のセラミック粒子は材料、粒径等について上記
の条件を満すものであれば、単独でまたは2種以上の混
合物として使用できる。The ceramic particles of the present invention can be used alone or as a mixture of two or more kinds as long as the above conditions are satisfied with respect to the material, the particle size and the like.
セラミック粒子の使用量は原料大麦の容積1に対して
2〜10、好ましくは2〜5の容積量である。The amount of the ceramic particles used is 2 to 10, preferably 2 to 5 per 1 volume of the raw barley.
本発明の方法によれば、セラミック粒子は川砂等の天
然砂に比較して加熱時に遠赤外線をより多量に発生す
る。近赤外線は0.8μm〜約2.5μmの波長のもので天然
砂の加熱により多く生じるのに対し、遠赤外線は約25μ
m〜1mmの波長のものであって、上記のようにセラミッ
クの加熱によってより多量に発生する。According to the method of the present invention, ceramic particles generate a greater amount of far-infrared rays when heated as compared to natural sand such as river sand. Near-infrared rays have wavelengths of 0.8 μm to about 2.5 μm and are often generated by heating natural sand, while far-infrared rays are about 25 μm.
It has a wavelength of m to 1 mm and is generated in a larger amount by heating the ceramic as described above.
遠赤外線は透過性が良く、従って、原料大麦の表面を
あまり焦すことなく中心部まで良く火が通り、均一な焙
煎を行うことができる。また、原料大麦が適度に膨化す
るため望しいコクと煎った風味とがほど良く調和した麦
茶が得られる。Far-infrared rays have good transparency, so that the fire can well pass through to the center without much scorching the surface of the raw barley and uniform roasting can be performed. In addition, since the raw barley swells moderately, barley tea is obtained in which the desired body and the roasted flavor are in harmony.
また、セラミック粒子は天然砂に比較して硬度が高
く、耐摩耗性に優れているため、微粉を生じることもな
い。また球状粒子を使用するため、篩により焙煎大麦か
ら簡単に分離できるという利点もある。Further, since the ceramic particles have higher hardness and superior wear resistance than natural sand, they do not generate fine powder. In addition, since spherical particles are used, there is an advantage that roasted barley can be easily separated by a sieve.
以下、実施例により本発明を更に詳細に説明する。 Hereinafter, the present invention will be described in more detail with reference to examples.
実施例1 90%以上のAl2O3を含有するセラミックの球状粒子
(日本化学陶業(株)製アルミナボールHD小球1φmm)
と皮付二条大麦とを3:1の容積比にて混合し、鉄製の横
型回転釜(内部にラセン状のじゃま板が取付けられたも
の)中に投入した。Example 1 Ceramic spherical particles containing 90% or more of Al 2 O 3 (alumina ball HD sphere 1 mm, manufactured by Nippon Kagaku Tosoh Corporation)
And barley with bark were mixed at a volume ratio of 3: 1 and charged into an iron horizontal rotating pot (with a helical baffle attached inside).
回転釜の外側から重油バーナーで加熱した熱風を吹付
けて回転釜を加熱した。回転釜は適度な速度(大麦が均
等に加熱されるよう調整)で回転し釜内の温度を投入部
170℃、出口220〜230℃とし大麦の内部滞留時間は3〜
4分間として所期の焙煎度まで加熱を続けた。焙煎度は
焙煎サンプルを粉砕し(20メッシュパス)L値が35とな
るようにした。Hot air heated by a heavy oil burner was blown from the outside of the rotary kettle to heat the rotary kettle. The rotating pot rotates at an appropriate speed (adjusted so that the barley is heated evenly) and the temperature in the pot is charged.
170 ° C, 220-230 ° C at outlet, internal retention time of barley is 3 ~
Heating was continued for 4 minutes to the desired degree of roasting. The degree of roasting was such that the roasted sample was pulverized (20 mesh pass) so that the L value was 35.
得られた焙煎大麦は麦茶を作る際に良好な香味と、こ
く及び高い抽出率を示した。The obtained roasted barley exhibited good flavor, body and high extraction rate when making barley tea.
比較例1 実施例1のセラミック球形粒子に代えて、川砂を同量
用い実施例1の操作を繰返した。Comparative Example 1 The procedure of Example 1 was repeated using the same amount of river sand instead of the ceramic spherical particles of Example 1.
実施例1の製品Aと比較例によって製造された製品B
との品質を比較するため次の操作によって麦茶飲料を作
った。製品A及びBを丸のまま、又は粗粉砕して沸騰水
中に10分間煮出して浸出液を作った。アニオン及びカチ
オンを除去した電気伝導率2μs/cm以下の湯1当り焙
煎大麦30gを用いた。Product A of Example 1 and Product B manufactured by Comparative Example
A barley tea beverage was made by the following operation to compare the quality with the following. Products A and B were round or coarsely ground and boiled in boiling water for 10 minutes to make a leachate. 30 g of roasted barley was used per hot water having an electric conductivity of 2 μs / cm or less from which anions and cations had been removed.
結果は下記の表に要約した。 The results are summarized in the table below.
実施例2 実施例1と同じセラミック球形粒子(日本化学陶業製
アルミナボールHD小球1φmm)とスチームによって適度
にα化した裸麦とを3:1の容積比にて混合し1と同様の
条件で焙煎を行った。焙煎度は粉砕したものでL値28と
した。 Example 2 The same ceramic spherical particles as in Example 1 (alumina balls HD small spheres 1 mm in diameter manufactured by Nippon Chemical Ceramics Co., Ltd.) and bare wheat appropriately gelatinized by steam were mixed at a volume ratio of 3: 1 under the same conditions as in 1. Roasting was performed. The degree of roasting was L value 28, which was ground.
比較例2 実施例1と同様α化した裸麦を川砂を用いて同条件に
て焙煎を行った。焙煎度は粉砕したものでL値28とし
た。Comparative Example 2 Bare gelatinized in the same manner as in Example 1 was roasted using river sand under the same conditions. The degree of roasting was L value 28, which was ground.
実施例2の製品Aと比較例2の製品Bとを丸のまま用
いて100g当り1の熱水で抽出した。抽出用の水はカチ
オン及びアニオンの両イオン交換を行った電気伝導率2
μs/cm以下のものを用いた。The product A of Example 2 and the product B of Comparative Example 2 were extracted with 1 hot water per 100 g by using a circle. The water for extraction has an electric conductivity of 2 after both cation and anion ion exchange.
μs / cm or less was used.
熱水の温度を95℃〜100℃に保って10分間煮出して抽
出液を得、その後30℃に冷却した。この抽出液を2倍に
希釈して官能評価を実施した。The extract was obtained by boiling for 10 minutes while maintaining the temperature of hot water at 95 ° C to 100 ° C, and then cooled to 30 ° C. This extract was diluted two-fold to perform a sensory evaluation.
結果を下記の表に示す。 The results are shown in the table below.
発明の効果 状来の焙煎法における天然砂に代えて、セラミック粒
子を用いることにより、加熱時に多量の遠赤外線が発生
し、そのために原料大麦の表面を過度に焦すことなく、
中心部まで良く火が通り均一な焙煎が得られる。また、
原料大麦が適度に膨化するため、高品質の麦茶を容易に
製造できる。 Effect of the invention In place of natural sand in the conventional roasting method, by using ceramic particles, a large amount of far-infrared rays is generated at the time of heating, without excessively scorching the surface of the raw barley,
A good roast can be obtained through the fire to the center. Also,
Since the raw barley swells appropriately, high quality barley tea can be easily produced.
本発明の製品によって作られる麦茶飲料は抽出効率が
高く、香りが良く、しかもコクのあるという優れた特徴
がある。The barley tea beverage produced by the product of the present invention has excellent characteristics of high extraction efficiency, good aroma, and richness.
Claims (4)
し、混合物の状態で大麦の焙煎を行うことを特徴とする
麦茶の焙煎方法。1. A method for roasting barley tea, comprising mixing substantially spherical ceramic particles with barley and roasting the barley in a mixture.
ージライト、ジルコニア、炭化珪素質および窒化珪素質
から選択されることを特徴とする特許請求の範囲第1項
記載の焙煎方法。2. The method according to claim 1, wherein the ceramic is selected from alumina, mullite, cordierite, zirconia, silicon carbide and silicon nitride.
0.5〜3.0mmであることを特徴とする特許請求の範囲第1
項記載の焙煎方法。3. The average diameter of the substantially spherical ceramic particles is
Claim 1 characterized in that it is 0.5 to 3.0 mm.
The roasting method according to the item.
から成る2種類以上の混合物であることを特徴とする特
許請求の範囲第1項記載の焙煎方法。4. The roasting method according to claim 1, wherein the ceramic particles are a mixture of two or more kinds of different ceramic materials.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62282392A JP2589711B2 (en) | 1987-11-09 | 1987-11-09 | Roasting method of barley for barley tea |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62282392A JP2589711B2 (en) | 1987-11-09 | 1987-11-09 | Roasting method of barley for barley tea |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH01124370A JPH01124370A (en) | 1989-05-17 |
JP2589711B2 true JP2589711B2 (en) | 1997-03-12 |
Family
ID=17651809
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62282392A Expired - Lifetime JP2589711B2 (en) | 1987-11-09 | 1987-11-09 | Roasting method of barley for barley tea |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2589711B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5059152B2 (en) * | 2010-03-01 | 2012-10-24 | キリンビバレッジ株式会社 | Roasted grain extract, method for producing the same, and beverage containing the same |
JP7156998B2 (en) * | 2018-10-30 | 2022-10-19 | 株式会社 伊藤園 | Method for producing processed wheat for beverages and method for stabilizing extractability of processed wheat for beverages |
-
1987
- 1987-11-09 JP JP62282392A patent/JP2589711B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH01124370A (en) | 1989-05-17 |
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