JPS60118170A - Making of adlay tea - Google Patents

Abstract

PURPOSE:Adlay grains are adjusted in their moisture by keeping them in an atmosphere of a certain temperature for certain hours, treated with an extruder at a certain temperature and roasted to prepare adlay tea extractable with cold water with depressed green and harsh taste. CONSTITUTION:Unskinned adlay grains, if necessary, crushed, are kept in an atmosphere over 70 deg.C for over 5min and the moisture is adjusted to over 10%. Then, the grains are treated with an extruder at such a temperature as the die or barrel shows 82-230 deg.C at maximum for swelling and roasted to give the objective adlay tea.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention exhibits a rich flavor and rich color, and has almost no bitter taste or fishy odor characteristic of pearl barley.
The present invention relates to a method for producing adlay base that is suitable for general tastes and extremely easy to drink.In particular, according to the present invention, it is possible to provide adlay base with high extractability suitable for serving as so-called instant tea by cold water extraction or the like.

Traditionally, pearl barley has diuretic and anti-inflammatory effects.

It is known to have many medicinal effects such as analgesic action, and recently it has come into the spotlight as a highly nutritious food.

By the way, the easiest and most effective way to use Coix barley is to use Coix barley, which is usually made by boiling roasted Coix barley and serving it for drinking. The extraction efficiency of ingredients that give off flavor and color quickly is poor (therefore, the boiling operation takes a long time, and when it is crushed and served as a so-called instant type using cold water extraction or hot water extraction, the flavor and color are diluted). I couldn't get anything satisfactory.

Further, conventional coix-based beverages are unsuitable for use as recreational beverages, as they have a bitter taste and fishy odor characteristic of coix, making them difficult to drink.

In view of the above-mentioned current situation, the present inventors have aimed to improve the palatability of pearl barley by eliminating its bitter taste and raw odor, and to create a rich flavor and rich color without requiring a long boiling operation. As a result of repeated research on how to obtain a coix seed base that can exhibit the following properties and is also suitable as an instant type, the following findings have been made.

That is, by maintaining the pearl barley in an atmosphere at a specific temperature for a certain period of time, adjusting its moisture content, and then subjecting it to an extruder treatment under specific treatment temperature conditions, the unique bitter taste, fishy odor, and odor of pearl barley are removed. The present inventors have discovered that by attempting to eliminate the above problems, and at the same time achieving a high degree of puffing of coix, and further subjecting it to a roasting process, it is possible to impart a desirable flavor and color to the coix, thereby obtaining a desired coix base.

The present invention consists of (1) maintaining coix seed in a 1FF atmosphere at a temperature of 70°C or higher for 5 minutes or more, and adjusting its moisture content to 10% or higher (hereinafter referred to as heat adjustment treatment); (ii)
The basic requirements of the configuration are the following three steps: extruder processing under a temperature condition where the maximum temperature of the extruder die or barrel during processing operation is 82 to 230 ° C., (iii) roasting processing. By taking advantage of the synergistic effect brought about by the combination of the three steps, we succeeded in obtaining a pearl barley base of unprecedented quality.

The present invention will be explained in detail below.

Coix barley used in the present invention can be of all types that are generally called "coix barley", and there are no restrictions on the nine varieties where they are produced.

In the present invention, the outer shell of the Coix barley is used without removing it, in order to effectively utilize carbohydrates and the like contained in the outer shell for flavoring and coloring the Coix barley base.

In addition, in the present invention, the pulverization treatment of the coix seed is a step that can be adopted arbitrarily, and it is possible to obtain the desired coix seed base regardless of whether or not the same treatment is performed. However, when the coix seed is crushed The advantage is that the heat transfer efficiency during the subsequent heat adjustment treatment is increased, and the water distribution in the coix can be made uniform, resulting in the production of coix that has a uniform swelling degree and even better flavor. It is preferable.

Moreover, instead of the same crushing process, if the coix seed is subjected to a pressure biasing process to generate cracks in its outer shell, the same effect as in the case of the above-mentioned crushing can be achieved. The degree of the same crack is approximately 1
mm or more is preferable.

In the present invention, the same adlay is maintained in an atmosphere at a temperature of 70° C. or higher for 5 minutes or more, and subjected to a heat adjustment treatment in which the water content is adjusted to 10% or higher.

This heating adjustment treatment effectively implements the next extruder treatment, and is therefore an even more effective treatment for obtaining adlays with a high degree of swelling, that is, with high extractability, and is also compatible with the same extruder treatment. As a result, it is possible to effectively eliminate the bitter taste and fishy odor peculiar to adlay, and to impart a black taste that is preferable to the taste to the adlay.

In order to obtain a greater blackness improvement effect than that achieved by the heat adjustment treatment, it is necessary to maintain the coix in an atmosphere at a specific temperature for a specific period of time as described above, and furthermore, the moisture content of the coix should be 7%. If the above conditions are maintained under the same atmosphere, the effect of improving the same flavor will be even more remarkable.

This is thought to be due to the fact that the components that produce the bitter taste and fishy odor characteristic of Coix barley are subjected to heat in the presence of water, resulting in even more pronounced thermal denaturation.

In addition, coix seed is placed in an atmosphere at a temperature of 80 to 90°C for 10 to 2 hours.
Even when maintained for 0 minutes, the same flavor-improving effect is more effectively achieved.

Further, specific means for the heating adjustment treatment include a combination of steam treatment or water spraying and heat treatment, or a method of soaking the coix in water in advance and then subjecting it to hot air treatment. In addition, if the moisture content of the raw material Coix barley exceeds 10%, it may be subjected to hot air treatment under high humidity.

In the present invention, it is necessary to adjust the water content of coix to 10% or more through the heat adjustment treatment.

As mentioned above, specifying the moisture content is essential for effectively carrying out the extruder treatment and obtaining adlay grains with a high degree of swelling, that is, excellent extractability, as well as adjusting the moisture content. It is also possible to enhance the taste by using this method, and a desirable flavor of pearl barley tea can be obtained.

In particular, when the moisture content of the coix seed is set to 10 to 25%, the gelatinization of the coix seed becomes even more sufficient, and
Coix barley can be made with even better characteristics in terms of swelling degree and flavor.

Next, in the present invention, the maximum temperature of the die or barrel of the 1-crust truder during processing of the pearl barley is 82°C to 230°C.
The mixture is treated with an extruder under a temperature condition of 0.degree. C. to obtain a puffed product of pearl barley.

Coix barley subjected to the same extruder treatment is 10%
In addition to the above heating adjustment process with the above moisture content,
By heating again under high pressure, the musty taste and fishy odor are completely dissolved, and the starch, senile substances, and proteins in the adlay are hydrolyzed to further increase the amount of aqueous sucrose and amino acids. It is flavored to be suitable for adlay tea.

Furthermore, since the moisture content of the coix seed subjected to the extruder treatment is 10% or more, the coix seed is sufficiently gelatinized, and a puffed coix seed with an extremely high degree of swelling, that is, highly extractable, can be obtained. Most of the starch containing adlay is gelatinized.

The extruder treatment in the present invention must be carried out under the above-mentioned temperature conditions, and if the maximum temperature of the extruder die or barrel is less than 82°C, the adlays must be sufficiently heated. It is not processed, the above effects cannot be expected, the flavor is raw, and the maximum temperature in one direction is 2.
If the temperature exceeds 30°C, charring will occur. Further, when the maximum temperature is set to 121°C to 149°C, pearl barley with better quality such as flavor and degree of swelling can be obtained.

Further, the residence time of the processed material in the extruder treatment of the present invention is preferably about 3 seconds to 2 minutes.

The maximum temperature of the die or barrel as used in the present invention refers to the maximum temperature exhibited by the die or barrel of the extruder, and usually refers to the part that comes into contact with the object to be processed, that is, the inner wall surface of the barrel. Are the parts or die orifice parts the same amount? : & Temperature.

Further, in the present invention, it is possible to use any m types of extruders.

Next, in the present invention, the puffed pearl barley product discharged from the extruder is subjected to a roasting process.

This roasting process adds aroma, flavor, and color to the coix seed that are suitable for making coix tea, but in the present invention, a large amount of sugar and amino acids are prematurely released due to the hydrolysis reaction in the extruder process, and these The above-mentioned effect becomes even more remarkable because it undergoes the roasting treatment and reacts sufficiently.

The same effect cannot be achieved even if the extruder treatment described above is strengthened, but can only be obtained through the synergistic effect of the extruder treatment and roasting treatment.

Furthermore, in the present invention, since the flavor and aroma have already been imparted to the adlays by the previous extra goo treatment, it is possible to achieve the above effects even by the same roasting treatment for a relatively short time.

In addition, if the preferred implementation conditions of the roasting process of the present invention are shown, 150~
A temperature of 250° C. for 5 to 30 minutes is appropriate, and any type of roasting machine such as a hot air type or a sand roasting type can be used.

In the present invention, if sugar and amino acids and/or amino acid salts are added to the coix barley before, during, or after the roasting process, the aroma and flavor of the coix barley can be suitably enhanced, and coloring can be promoted. Therefore, it is possible to prepare a richer and more mellow coix tea, and it is also possible to make a coix tea that is more suitable for instant preparation such as cold water extraction.

As for the timing of addition of the sugar, amino acid and/or amino acid salt, as mentioned above, it does not matter at any time, but in order to cause these reactions to occur sufficiently, it is necessary to add the sugar and amino acid after addition. and/or amino acid salt at 200℃
It is preferable to maintain the above atmosphere for 5 seconds to 20 minutes, and more preferably to maintain the temperature at 200 to 250° C. for 1 to 10 minutes.

As for the addition method, a method of making an aqueous solution of sugar, an amino acid, or an amino acid salt and spraying it onto the surface of the adlay is preferable from the standpoint of process control and uniform application.

Regarding the type of sugar to be used, there are no particular restrictions (=1), but fructose is preferred because it matches well with the original aroma of pearl barley, and the amount of sugar added depends on the amount after roasting. It can be said that the use of 1 to 10% (weight ratio) based on pearl barley is suitable in terms of the aroma and flavor obtained.

On the other hand, there are no particular restrictions on the type of amino acid or amino acid used, and any of them may be used. From the side,
It is preferable to use alanine or Na aspartate, and the amount of the amino acid or amino acid salt added is preferably 4.0.05 to 3% (weight ratio) based on Ha1 to wheat.

Next, in the present invention, the puffed coix seed after roasting is used as it is or, if necessary, is pulverized to produce coix seed for tea.

The pulverized coix seed has higher extractability when preparing the adlay base, and is therefore more suitable for use in so-called instant type coix bases that do not require boiling operations such as cold water extraction or hot water extraction.

In addition, the coix seed obtained in the present invention can be boiled for a shorter time than conventional methods to obtain a coix seed base exhibiting a rich flavor and color, even if it is not subjected to the same crushing process.

As explained above, the adlay base of the present invention, which is obtained by adopting heat-controlled pressing, extruder treatment under specific temperature conditions, and roasting treatment as the basic constituent elements, has a synergistic effect brought about by the three steps. Unique taste of pearl barley,
It is possible to prepare a coix barley base that eliminates fishy odor and exhibits a rich aroma, flavor, and desirable color even by simple extraction operations such as cold water extraction.

Hereinafter, the present invention will be explained in more detail with reference to Examples, and a comparison with a control product will be made to further clarify the effects of the present invention.

(Example 1) Coix peas with shells (moisture content 10%) were steamed for 10 minutes by spraying steam at 85°C to reduce the moisture content to 18%.
After that, it was treated with an extruder under temperature range '1' where the maximum temperature of the barrel body was 120℃ (residence time 3
0 seconds) to obtain a puffed coix seed.

The backward-swelled product was put into a hot air roaster: 220″C10
After being subjected to a roasting treatment for 1 minute, it is ground to 4 to 80 mesh pieces using a grinder to obtain the adlay base of the present invention. (Sample Δ) (Comparative Example 1) A control Coix barley tea (Sample B) was obtained in exactly the same manner as in Example 1 except that steaming and pressing was not performed.

(Comparative Example 2) A control product Coix barley tea (1) Emblem C) was obtained in exactly the same manner as in Example 1 except that the extruder treatment was not performed.

(Comparative Example 3) A control product, pearl barley tea (Sample D), was produced in the same manner as in Example 1, except that the extruder treatment (residence time: 30 seconds) was performed under temperature conditions such that the maximum temperature of the barrel body was 75°C. Obtained.

(Comparative Example 4) A control product Coix barley tea (Sample E) was produced in exactly the same manner as in Example 1, except that the extruder treatment (residence time 30 seconds) was performed under temperature conditions in which the maximum temperature of the barrel body reached 250 ° C. I got it.

(Comparative Example 5) A control Coix barley tea (Sample F) was obtained in exactly the same manner as in Example 1 except that the roasting treatment was not performed.

(Example 2) Coix grains with shells were immersed in cold water to have a moisture content of 15%, and then heated with high humidity hot air at 80° C. for 20 minutes. (Moisture content after the same treatment: 12%) Subsequently, this was treated with an extruder under temperature conditions where the maximum temperature of the barrel body was 120°C (residence time: 30%).
second) to obtain a puffed coix seed.

After that, the puffed product was heated to 220°C using a hot air roaster.

0.1% alanine was roasted for 10 minutes and as soon as possible after the end of the roasting process.

Aspartate Na 0.1%, glycine 0.1%.

Coix barley tea of the present invention (sample G) was prepared by uniformly spraying an aqueous solution containing 1.5% of fructose liquid (both by weight of coix barley after roasting) on coix barley.

In addition, even after spraying the same aqueous solution, a high humidity atmosphere of 200°C or higher can be maintained for 20 seconds or more due to the residual heat exhibited by the roasted wheat, so that the reaction mainly based on the added sugars, amino acids, or amino acid salts can take place. It was played well.

The samples A to G obtained above were compared in terms of aroma and taste by sensory tests. Table 1 shows the results.
Shown below.

For samples A to F, 7 g of the sample was poured into a tea bag made of synthetic fiber paper, and then 1.5 g of cold water at 15°C was poured.
For sample G, 7 g of the same sample was put into 1 length of water, boiled for 3 minutes, and cooled to make pearl barley tea. was targeted for.

In addition, the numerical values in the left column of each comparison item in the table are the results of a flavor test conducted by 10 well-trained panelists, and are average values (rounded to the nearest whole number) using a 10-point system. (10
(Table 1) As is clear from the above results, sample A according to the present invention is higher than control sample B- obtained by a manufacturing method that lacks the requirements of the present invention. Compared to F, aroma and taste.

It has extremely excellent properties in both color and quality, and it is possible to obtain good quality pearl barley tea even when extracted with cold water.

Furthermore, when the present invention's coix tea is subjected to boiling and extraction (sample G), a coix tea with even better aroma and flavor in nine colors can be obtained.

Continuation of page 1 Inside the company

Claims (1)

[Claims] During the processing operation, the outer shell of the adlay is maintained in a flooded atmosphere at 70℃ or higher for 5 minutes or more without removing the outer shell, and the moisture content is adjusted to 10% or higher. Coix barley base, characterized in that the extruder treatment is carried out under temperature conditions in which the maximum temperature of the die or barrel of the extruder is 82°C to 230°C to obtain a puffed product of pearl barley, and then roasted. manufacturing method.