Method for producing container-filled barley tea beverage and method for improving flavor of container-filled barley tea beverage

Abstract

To provide a method for producing a container-filled barley tea beverage in which puffed barley is used without pulverization and in which aroma, richness and sweetness can be perceived, and in particular, the aroma can be enhanced.SOLUTION: In the method for producing a container-filled barley tea beverage, roasted barley having an average porosity of 1.0 to 40.0% is subjected to a water-immersion process where it is completely immersed in water for extraction so as to obtain an extract, and the extract is filled into a container.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a packaged barley tea beverage in which barley tea is filled in a container such as a PET bottle, and a method for improving the flavor of a packaged barley tea beverage. [Background technology]

[0002] Traditionally, barley tea was made at home by adding roasted barley to hot water, boiling it for several minutes, and drinking the resulting extract. However, recently, barley tea has become easier to drink, with the sale of barley tea bags that can be easily extracted with a specified amount of hot or cold water, and packaged barley tea beverages filled in containers such as cans and PET bottles. Barley tea is caffeine-free and continues to be a popular thirst-quenching beverage, especially in the summer, and sales of barley tea tea bags and packaged barley tea beverages are expected to continue to increase in the future.

[0003] In this context, the beverage industry has developed methods for producing barley tea beverages that are easy to drink, such as tea bags and packaged barley tea beverages, but that have excellent flavor, richness (concentration), and sweetness.

[0004] For example, Patent Document 1 discloses a method for producing a barley tea beverage in which a first barley extract is added to a barley extract obtained by extracting roasted barley, and the first barley extract has a stronger flavor than the barley extract when diluted to the same Brix as the barley extract.

[0005] Patent Document 2 discloses a method for producing a packaged barley tea beverage, which comprises extracting roasted barley with an aqueous solvent to obtain an extract (extraction step), heating the extract to obtain a saccharified liquid (heating saccharification step), and filling the obtained saccharified liquid as a barley tea beverage into a container (filling step), wherein the barley tea beverage filled into the container has an oxalic acid content of 1.0 to 60.0 mg / 100 ml, a starch content of 0.2 to 235.0 mg / 100 ml, and a mass ratio of the total content of monosaccharides and disaccharides to the starch content ((monosaccharides + disaccharides) / starch) of 0.6 to 1000.0.

[0006] Patent Document 3 discloses a method for producing barley for barley tea, which includes a step of impregnating raw barley with an aqueous amino acid solution containing at least one amino acid selected from the group consisting of leucine, valine, and isoleucine, and a step of roasting the impregnated barley at a temperature of 100 to 200°C.

[0007] Patent Document 4 discloses a method for producing barley for barley tea, which comprises subjecting raw barley to a steam spray treatment under conditions of a steam spray time of 5 to 60 seconds and a steam flow rate of 20 to 60 kg / h, followed by primary roasting at a roasting temperature of 230 to 280°C for 60 to 120 seconds, followed by secondary roasting at a roasting temperature of 250 to 300°C for 60 to 120 seconds.

[0008] Patent Document 5 discloses roasted barley with a measured void value per grain of 1.5 mL to 2.5 mL. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] JP 2014-18181 A [Patent Document 2] Japanese Patent Application Publication No. 2019-154306 [Patent Document 3] Japanese Patent Application Laid-Open No. 2012-170332 [Patent Document 4] Japanese Patent Application Laid-Open No. 2000-245411 [Patent Document 5] International Publication No. 2009 / 142081 Summary of the Invention [Problem to be solved by the invention]

[0010] Barley tea beverages are produced, for example, by roasting barley to produce roasted barley, and then drip-brewing the roasted barley to extract it, or by adding the roasted barley, either as is or after crushing, to hot water to extract it. Drip extraction brings out the strong aroma (fragrant and burnt smell) of the surface of the roasted barley, while extraction using boiling water tends to extract the sweetness from the inside of the roasted barley, giving it a richer aroma and flavor.

[0011] On the other hand, roasted barley includes hard-roasted barley, which is roasted lightly to make it firm, and puffed barley, which is roasted strongly to make it swell up as shown in Patent Document 5 above. Compared to hard-roasted barley, puffed barley has superior extractability, but it floats on water, making it difficult for water to penetrate during extraction, making it difficult to maintain its flavor and richness. For this reason, measures have been taken to enhance the flavor and richness, such as finely crushing puffed barley before extraction.

[0012] However, barley tea beverages extracted from crushed roasted barley tend to have a stronger unpleasant taste over time, which can impair the sweet and fragrant flavor desired in barley tea beverages.In addition, the product becomes cloudy and sediment develops over time, and can also cause clogging of the filter during production.

[0013] Therefore, an object of the present invention is to provide a method for producing a packaged barley tea beverage that can sense flavor, richness, and sweetness, and in particular enhance the flavor, without crushing puffed barley, and a method for improving the flavor of a packaged barley tea beverage. [Means for solving the problem]

[0014] In order to solve the above problems, the present invention proposes the following invention.

[0015] [1] A method for producing a packaged barley tea beverage, comprising extracting roasted barley having an average porosity of 1.0 to 40.0% by a water immersion process in which the barley is completely immersed in water to obtain an extract, and then filling the extract into a container.

[0016] [2] The method for producing a packaged barley tea beverage described in [1], wherein the underwater immersion treatment is carried out by dropping an immersion member into an extraction container to completely immerse the roasted barley in water.

[0017] [3] The method for producing a packaged barley tea beverage according to [2], wherein the immersion member can be fixed inside the container.

[0018] [4] The method for producing a packaged barley tea beverage according to [2] or [3], wherein the immersion member has a plurality of holes.

[0019] [5] The method for producing a packaged barley tea beverage according to any one of [1] to [4], wherein the average L value of the roasted barley is within the range of 26 to 40.

[0020] [6] The roasted barley comprises roasted barley (A) having an average porosity of 15% or more and roasted barley (B) having an average porosity of less than 15%, and the roasted barley (A) has an average L value in the range of 26 or more and less than 35, and the roasted barley (B) has an average L value in the range of 35 or more and 50 or less. [1] - [5] A method for producing a packaged barley tea beverage according to any one of [1] to [5].

[0021] [7] A method for improving the flavor of a packaged barley tea beverage, comprising obtaining roasted barley having an average porosity of 1.0 to 40.0%, extracting the roasted barley by a water immersion process in which the barley is completely immersed in water to obtain an extract, and filling the extract into a container. [Effects of the Invention]

[0022] The method for producing a packaged barley tea beverage of the present invention uses a water immersion process to completely immerse roasted barley in water for extraction, making it possible to extract aromas that were difficult to extract from roasted barley using conventional production methods, resulting in a barley tea beverage with a strong aftertaste and a rich flavor (the aroma felt after exhaling through the nose after swallowing the beverage). Furthermore, the method for producing a packaged barley tea beverage of the present invention can produce a barley tea beverage that has been highly evaluated for its aftertaste, richness, and aftertaste, but which also suppresses the burnt odor when heated and the deterioration odor after storage over time. DETAILED DESCRIPTION OF THE INVENTION

[0023] The present invention will be described below based on an example of an embodiment, but the present invention is not limited to the embodiment described below.

[0024] <Manufacturing method for this containerized barley tea beverage> A method for producing a packaged barley tea beverage according to one embodiment of the present invention (also referred to as "the method for producing the packaged barley tea beverage") is characterized by preparing roasted barley with an average porosity of 1.0 to 40.0% (roasting process), extracting the roasted barley by a water immersion process in which the barley is completely immersed in water to obtain an extract (extraction process), and filling the extract into a container (filling process).

[0025] (Roasting process) The roasting process is a process in which raw barley is roasted to obtain roasted barley, and roasted barley with an average porosity of 1.0 to 40.0% is prepared. The barley used as the raw material can be any barley that has traditionally been used for barley tea, and can be any variety such as two-rowed barley or six-rowed barley, with or without husk.

[0026] Roasting is carried out so as to obtain roasted barley with an average porosity of 1.0 to 40.0%. For example, roasting raw barley at a temperature of 150 to 300°C for 30 to 1500 seconds can obtain roasted barley with the above average porosity. Roasting can be carried out using any of the known roasting methods, such as hot air roasting, sand roasting, far-infrared roasting, open-pot roasting, direct flame roasting, rotary drum roasting, and medium roasting, or a combination of two or more of these methods. For example, see paragraphs

[0013] to

[0040] of International Publication No. 2009 / 142081.

[0027] The roasting can be carried out by the roasting method described in 2. Furthermore, a rotary drum type medium roasting pot or the like can be used for the roasting.

[0027] By ensuring that the average porosity of roasted barley is within the above range, the extractability is excellent and a barley tea beverage with excellent flavor and richness can be extracted. From this viewpoint, the average porosity is preferably 1.0 to 40.0%, more preferably 15.0 to 35.0%.

[0028] In addition, roasted barley having an average porosity in the above range can also be obtained by blending a plurality of roasted barleys having different porosities. As long as the effects of the present invention are not impaired, the porosity value of each roasted barley to be blended does not matter, and the average porosity of the roasted barley after blending can be adjusted to 1.0 to 40.0 to obtain the effects of the present invention.

[0029] The average porosity can be measured as follows. Place 50g of roasted barley in a 200mL glass measuring cylinder, lightly tap the bottom of the cylinder with your palm from a distance of 10cm three times to level the surface, and measure the bulk density of the whole barley. Repeat this three times and calculate the average value to determine the bulk density of the whole barley. Next, 20g of each roasted barley sample was crushed in a hand mill for 20 seconds (to a size of 30 mesh or less) to obtain a total of 60g of sample. 50g of this sample was placed in a 200mL glass measuring cylinder, and the bottom of the measuring cylinder was lightly tapped with the palm of one's hand three times from a distance of 10cm to level the surface, and the bulk density of the crushed barley was measured. This was repeated three times, and the average value was calculated to obtain the crushed bulk density. Then, the average porosity (%) can be calculated using the following formula: Average porosity (%) = (Whole bulk density - Crushed bulk density) / Whole bulk density × 100

[0030] The roasted barley preferably has an average L value within the range of 26 to 40. By keeping the L value within this range, it is possible to extract a packaged barley tea beverage that is less likely to have a burnt smell or an unroasted grain smell. From this perspective, the average L value of roasted barley is more preferably within the range of 26.5 to 37.5, and even more preferably within the range of 27 to 35.

[0031] The average L value can be determined, for example, by grinding 20 g of roasted barley with a hand mill for 20 seconds, placing the ground material in a cell, mixing it evenly in the cell, and then measuring it with a colorimeter. This process is repeated five times to calculate the average value, which can be used as the average L value.

[0032] Furthermore, it is preferable that the roasted barley contains roasted barley (A) having an average porosity of 15% or more and roasted barley (B) having an average porosity of less than 15%. In other words, it is preferable that the roasted barley is a mixture of roasted barley (A) and roasted barley (B). This allows for the extraction of a packaged barley tea beverage that does not have a noticeable deterioration odor over time. From this viewpoint, the average porosity of the roasted barley (A) is more preferably 15 to 40%, and even more preferably 17 to 35%. The average porosity of the roasted barley (B) is more preferably -40 to 14%, and even more preferably -30 to 13%. The mass ratio of roasted barley (A) to roasted barley (B) is preferably (A):(B) 50:50 to 95:5, more preferably 65:35 to 92:8, and even more preferably 80:20 to 90:10.

[0033] In addition, the average L value of roasted barley (A) is preferably in the range of 26 or more and less than 35, and the average L value of roasted barley (B) is preferably in the range of 35 or more and 50 or less. This allows for the extraction of a barley tea beverage that does not have a noticeable deterioration smell over time. The average L value of roasted barley (A) is more preferably in the range of 26.5 to 33, and even more preferably in the range of 27 to 32. The average L value of roasted barley (B) is more preferably in the range of 35.5 to 49, and even more preferably in the range of 36 to 48.

[0034] (extraction process) The extraction step is a step of extracting roasted barley by a water immersion treatment in which the roasted barley is completely immersed in water to obtain an extract. More specifically, roasted barley is placed in an extraction vessel in its whole (unground) state, and a plate-shaped immersion member is placed in the water in the extraction vessel. Water is then stored in the extraction vessel, and the roasted barley is held for a certain period of time so that it is completely immersed in the water in the extraction vessel. After this holding period, water is added again, and the extract is extracted, allowing the extract to be obtained. Note that "the roasted barley is completely immersed in the water in the vessel" means that the entire periphery of the roasted barley is covered with water, floating on the water surface, and not exposed to air.

[0035] The extraction vessel is not particularly limited as long as it can store water therein and can withstand heat, and from the viewpoint of production efficiency, it is preferable that it can store 500 L to 4000 L of water. When extracting roasted barley, the temperature of the water is preferably in the range of 80° C. to 100° C., more preferably in the range of 90° C. to 100° C., and even more preferably in the range of 92° C. to 98° C. The temperature may also be changed during extraction.

[0036] The roasted barley is placed in the container as whole products, preferably in an amount of 5 g to 40 g, more preferably 7 g to 37 g, and even more preferably 9 g to 35 g per 1 L of water.

[0037] After placing the roasted barley in the extraction vessel, it is immersed in water. The water immersion process is a process in which the roasted barley is completely immersed in the water in a container, and can be carried out by placing an immersion member, such as a flat, umbrella-shaped, hemispherical (dome) or bellows-shaped member, in the water in the extraction container. The immersion member is similar to a drop lid used in cooking, with an outer shape slightly smaller than the inner shape of the extraction container, and may be placed in a floating state in the water in the extraction container or in a submerged state, and may be made of any material, such as metal, resin, or wood. Furthermore, to facilitate immersion, the member preferably has multiple holes therein, which penetrate vertically to allow water to pass through. For example, a mesh material or a punched plate material with many holes can be used, such as a wire mesh or punched metal. Furthermore, the holes are preferably large enough to prevent roasted barley from passing through, for example, a lattice-shaped wire mesh with a mesh size of 0.1 mm to 5 mm or a hole area of ​​0.04 cm. 2 The following punched metals can be used.

[0038] The immersion member may be designed to float in the extraction liquid within the extraction container, but it is preferable that it be fixed within the container so that the roasted barley remains completely immersed in the water within the container.

[0039] The extraction time is not particularly limited, but is preferably 10 to 80 minutes, more preferably 15 to 70 minutes, and even more preferably 20 to 60 minutes.

[0040] (filling process) The filling step is a step in which the obtained extract is removed from the extraction vessel, cooled and filtered, sterilized, and then filled into containers to produce a packaged barley tea beverage. The extract may be prepared by mixing multiple extracts and sterilizing the resulting mixture before packaging. The pH may be adjusted, or the mixture may be diluted with water or deep seawater, or an antioxidant such as vitamin C may be added. The container to be filled is not particularly limited, and examples thereof include plastic bottles such as PET bottles, metal cans made of steel or aluminum, bottles, and paper containers, and transparent containers such as PET bottles are particularly preferred. When filling, nitrogen may also be enclosed to make the barley tea beverage less susceptible to oxidation. The packaged barley tea beverage may be chilled in a refrigerator for summer use or may be heated for winter use.

[0041] (effect) The method for producing a packaged barley tea beverage of the present invention is capable of extracting flavors that are difficult to extract from puffed barley using conventional production methods, resulting in a barley tea beverage with improved flavor, and in particular a strong aftertaste with a strong aftertaste immediately after drinking. Furthermore, the method for producing a packaged barley tea beverage of the present invention can produce a packaged barley tea beverage that has been highly praised for its aftertaste, richness, and aftertaste, but which also suppresses the burnt odor when heated and the deterioration odor after storage over time.

[0042] <Explanation of terms> In the present invention, when the expression "X to Y" (X and Y are any numbers) is used, unless otherwise specified, it means "X or more and Y or less," as well as "preferably larger than X" or "preferably smaller than Y." Furthermore, when it is expressed as "X or more" (X is any number) or "Y or less" (Y is any number), it also includes the intention that "it is preferable that it is greater than X" or "it is preferable that it is less than Y." [Example]

[0043] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0044] <Test 1> The following packaged barley tea beverages were prepared in Examples 1 to 3 and Comparative Examples 1 to 3. The average void ratio was measured as follows.

[0045] (Average porosity) 50g of roasted barley was placed in a 200mL glass measuring cylinder, and the bottom of the measuring cylinder was lightly tapped with the palm of your hand three times from a distance of 10cm to level the surface, and the whole bulk density was measured. This was repeated three times, and the average value was calculated to determine the whole bulk density. Next, 20 g of each roasted barley sample was crushed for 20 seconds (to a mesh size of 30 or less) using a hand mill (Hakuji Co., Ltd. Three-Pet Cutter) to obtain a total of 60 g of sample. 50 g of this sample was placed in a 200 mL glass measuring cylinder, and the bottom of the measuring cylinder was lightly tapped three times with the palm of your hand from a distance of 10 cm to smooth the surface. The bulk density of the crushed barley was measured. This was repeated three times, and the average value was calculated to obtain the crushed bulk density. Then, the average porosity (%) can be calculated using the following formula: Average porosity (%) = (Whole bulk density - Crushed bulk density) / Whole bulk density × 100 In addition, for the whole bulk density and crushed bulk density, the weight used for measurement may be changed to match the respective bulk ratios. For example, for roasted barley with a high whole bulk ratio, the bulk ratio per 25 g may be measured and the average porosity may be calculated using the value converted to a bulk density per 50 g.

[0046] Example 1 200 g of raw barley (Legacy variety, produced in Canada) was placed in a rotary drum direct-fire roaster (Tokyo Sanki Co., Ltd., 10 kg batch roaster) and roasted for 5 minutes until the roasted product temperature reached 200°C to prepare roasted barley a. This process was repeated several times depending on the required quantity. The average porosity of the obtained roasted barley a was 11.9% (whole bulk density 159 ml / 50 g, crushed bulk density 140 ml / 50 g).

[0047] Next, 200 g of two-row barley (variety Spartacus, produced in Australia) was placed in a rotary drum direct-fire roaster (Tokyo Sanki Co., Ltd., 10 kg batch roaster) and roasted for 16 minutes until the roasted product temperature reached 200°C, producing roasted barley B. This process was repeated several times depending on the required quantity. The average porosity of the obtained roasted barley b was -17.6% (whole bulk density 102 ml / 50 g, crushed bulk density 120 ml / 50 g).

[0048] Roasted barley a and roasted barley b were blended in a 1:1 ratio to obtain roasted barley with a whole bulk density of 134 ml / 50 g, a crushed bulk density of 130 ml / 50 g, and an average porosity of 3.0%. 2 kg of the resulting roasted barley with an average porosity of 3% was placed into an extraction vessel, and a lattice-shaped wire mesh with 5 mm spacing was placed inside the extraction vessel on top of it as an immersion member. 18 L of 98°C ion-exchanged water was added at a flow rate of 1.5 L / min, and the temperature was maintained for 16 minutes. After that, 16 L of 98°C ion-exchanged water was added at a flow rate of 1.5 L / min while the entire amount was withdrawn from the bottom at the same flow rate, and an extract that had been immersed in water was obtained. This extract was cooled to 10°C and passed through a centrifuge (Westfalia OSD2) at 1000 rpm and 9 L / min. Vitamin C and sodium bicarbonate were added to adjust the pH to 6.3, and the extract was sterilized in a UHT sterilizer (137°C, 0.5 minutes) and then filled into 500 ml PET bottles to obtain the packaged barley tea beverage of Example 1.

[0049] Example 2 1000 kg of raw barley (variety Legacy, produced in Canada) was placed in a rotary drum type roasting pot (manufactured by Seiko Engineering Co., Ltd.) and roasted for 2 minutes until the roasted product temperature reached 260°C, yielding roasted barley c. This process was repeated several times depending on the required quantity. The average porosity of the obtained roasted barley c was 30.0% (whole bulk density 180 ml / 50 g, crushed bulk density 126 ml / 50 g). Roasted barley c was blended with roasted barley b used in Example 1 in a 4:1 ratio to obtain roasted barley with a whole bulk density of 160 ml / 50 g, a crushed bulk density of 128 ml / 50 g, and an average porosity of 20.0%. The same process as in Example 1 was carried out, except that the roasted barley used for extraction was changed to the roasted barley with an average porosity of 20.0% obtained above, to obtain the packaged barley tea beverage of Example 2.

[0050] Example 3 The packaged barley tea beverage of Example 3 was prepared in the same manner as in Example 1, except that the roasted barley used for extraction was changed to the roasted barley c obtained in Example 2.

[0051] (Comparative Example 1) A packaged barley tea beverage of Comparative Example 1 was prepared in the same manner as in Example 1, except that the roasted barley used for extraction was changed to roasted barley b obtained in Example 1.

[0052] (Comparative Example 2) 2 kg of roasted barley b obtained in Example 1 was placed in an extraction vessel, and 18 L of 98°C ion-exchanged water was added at a flow rate of 1.5 L / min. After that, the vessel was held at the same temperature for 16 minutes. After that, 16 L of 98°C ion-exchanged water was added at a flow rate of 1.5 L / min., while the entire amount was withdrawn from the bottom at the same flow rate, to obtain an extract. The subsequent steps were the same as in Example 1, and a packaged barley tea beverage of Comparative Example 2 was obtained.

[0053] (Comparative Example 3) The same process as in Comparative Example 2 was carried out, except that the roasted barley used for extraction was changed to the roasted barley with an average porosity of 20% used in Example 2, to obtain the packaged barley tea beverage of Comparative Example 3.

[0054] (Flavor evaluation) The packaged barley tea beverages of Examples 1 to 3 and Comparative Examples 1 to 3 were evaluated for their aftertaste, richness, and flavor. The evaluation methods are as follows.

[0055] (Returning scent) Seven panelists engaged in the production of tea beverages were asked to take 20 ml of each sample, which had been adjusted to 20°C, into their mouths, swallow it in one gulp, and then exhale through their nose to rate the aroma they perceived on a four-point scale, with the highest score representing the sample's rating. 4 points: A strong, rich fragrance is felt 3 points: A rich fragrance can be felt 2 points: Weak but lingering scent 1 point: No lingering fragrance

[0056] (Body and aftertaste) Seven panelists engaged in the production of tea beverages were asked to take 20 ml of each sample, which had been adjusted to 20°C, and evaluate the taste and concentration felt in the mouth immediately after swallowing as body, and the taste felt in the latter half of drinking as aftertaste. They then gave scores on the following four-point scale, with the highest score being the evaluation score for that sample. 4 points: Strong taste and concentration, with a strong aftertaste 3 points: Strong taste and concentration, with a slight aftertaste 2 points: A slight sense of taste and concentration, no aftertaste 1 point: No sense of taste or concentration, no aftertaste

[0057] (comprehensive evaluation) Based on the evaluation scores for aftertaste and body and aftertaste, if either score was 1 or the total score was 3 or less, the overall rating was "×", if the total score was 4, the overall rating was "△", if the total score was 5-6, the overall rating was "○", and if the total score was 7-8, the overall rating was "◎". The results are shown in Table 1 below.

[0058] [Table 1]

[0059] (Test 1 results) The packaged barley tea beverages of Examples 1 to 3 were given an overall rating of "good" or better, and had a good flavor and aroma. On the other hand, Comparative Example 1, which had a low average porosity of roasted barley, had a low evaluation of the retrogradation aroma and received an overall rating of "X." In addition, Comparative Examples 2 and 3, which were extracted using conventional extraction methods (referred to as "normal methods"), received poor evaluations and received an overall rating of "X" or "△." From these results, it was concluded that a packaged barley tea beverage extracted by soaking roasted barley with an average porosity of approximately 1.0 to 40.0% in water would have a favorable flavor rating.

[0060] <Test 2> The following packaged barley tea beverages of Examples 4 to 8 were prepared.

[0061] Example 4 The packaged barley tea beverage of Example 3 was used as Example 4. The roasted barley c used for extraction had an average porosity of 30.0% and an average L value of 28.0.

[0062] Example 5 1,000 kg of raw barley, six-row barley (Legacy variety, produced in Canada), was placed in a rotary drum type media roaster (manufactured by Seiko Engineering) and roasted for 2 minutes at a roasting temperature of 200°C, yielding roasted barley with an average porosity of 30.0% and an average L value of 42.0. The subsequent steps were the same as in Example 1, and the packaged barley tea beverage of Example 5 was obtained.

[0063] Example 6 1,000 kg of raw barley, six-row barley (Legacy variety, produced in Canada), was placed in a rotary drum type media roaster (manufactured by Seiko Engineering) and roasted for 2 minutes at a roasting temperature of 210°C, yielding roasted barley with an average porosity of 30.0% and an average L value of 38.0. The same process as in Example 1 was carried out except that the obtained roasted barley was used for extraction, to give the packaged barley tea beverage of Example 6.

[0064] Example 7 1,000 kg of raw barley, six-row barley (Legacy variety, produced in Canada), was placed in a rotary drum type media roaster (manufactured by Seiko Engineering) and roasted for 2 minutes at a roasting temperature of 280°C, yielding roasted barley with an average porosity of 30.0% and an average L value of 26.0. The same process as in Example 1 was carried out except that the obtained roasted barley was used for extraction, to give the packaged barley tea beverage of Example 7.

[0065] Example 8 1000 kg of raw barley, six-row barley (Legacy variety, produced in Canada), was placed in a rotary drum type media roaster (manufactured by Seiko Engineering) and roasted for 2 minutes at a roasting temperature of 300°C, yielding roasted barley with an average porosity of 30.0% and an average L value of 25.0. The same process as in Example 1 was carried out except that the obtained roasted barley was used for extraction, to give the packaged barley tea beverage of Example 8.

[0066] (average L value) 20 g of roasted barley was ground for 20 seconds (to a mesh size of 30 or less) using a hand mill (Three Pet Cutter, manufactured by Hakuji Co., Ltd.), the ground material was placed in a cell, and after uniform mixing, the color was measured under reflection conditions using a color difference meter (Nippon Denshoku SE-7700, manufactured by Nippon Denshoku Industries Co., Ltd.) This was repeated five times to calculate the average value, which was used as the average L value.

[0067] (Flavor evaluation) The aroma derived from roasted barley was evaluated using the packaged barley tea beverages of Examples 4 to 8. The evaluation method is described below.

[0068] (Roasted barley aroma) Seven panelists, who are engaged in the production of tea beverages, were asked to take 20 ml of each sample heated to 60°C and immediately after sipping it, rate the burnt or grainy smell they perceived on a three-point scale. The item most frequently cited was used to evaluate that sample. The results are shown in Table 2 below. ◎: No burnt smell or unroasted grain smell is detected ○: A slight burnt smell or unroasted grain smell is detected △: Strong burnt smell or unroasted grain smell

[0069] [Table 2]

[0070] <Results of Test 2> The packaged barley tea beverages of Examples 4, 6 and 7 were rated as "good" or better and were good packaged barley tea beverages. On the other hand, Example 5 had an average L value of over 40, giving a strong unroasted grain smell, and Example 8 had an average L value of less than 26, giving a strong burnt smell. From these results, it was concluded that although preferences vary among drinkers, barley tea beverages extracted from roasted barley with an average L value of 26 to 40 have a less noticeable burnt or grainy smell.

[0071] <Test 3> Examples 9 to 12 The ingredients were blended to obtain the composition shown in Table 3 below, and the same process as in Example 1 was carried out except that roasted barley with the composition shown in Table 3 was used for extraction, to produce the packaged barley tea beverages of Examples 9 to 12. In the present invention, roasted barley with an average porosity of 15% or more and an L value of 26 to less than 35 is classified as roasted barley (A), and roasted barley with an average porosity of less than 15% and an L value of 35 to 50 is classified as roasted barley (B). According to the above classification, roasted barley c is classified as roasted barley (A), and roasted barley a and b are classified as roasted barley (B).

[0072] [Table 3]

[0073] (Flavor evaluation) The deteriorated odor was evaluated using the packaged barley tea beverages of Examples 9 to 12. The evaluation method is as follows.

[0074] (Deterioration odor) Seven panelists, who are engaged in the manufacture of tea beverages, were asked to store the samples at a constant temperature of 25°C for three months, and then adjust the temperature of 25ml of each sample to 25°C. They were then asked to rate the deterioration odor they sensed immediately after putting it in their mouths on a three-point scale, with the item most frequently cited being the evaluation of that sample. The results are shown in Table 4 below. ◎: No smell of deterioration ○: A slight smell of deterioration is detected △: A strong smell of deterioration

[0075] [Table 4]

[0076] <Results of Test 3> The packaged barley tea beverages of Examples 10 and 11 were rated as "good" or better, and remained in good condition as packaged barley tea beverages even after aging. On the other hand, Examples 9 and 12 had a strong odor of deterioration. From these results, it was concluded that although preferences vary among drinkers, a packaged barley tea beverage extracted by mixing roasted barley with an average porosity of 15% or more and an average L value in the range of 26 to 35 and roasted barley with an average porosity of less than 15% and an average L value in the range of 35 to 50 will be a packaged barley tea beverage that is less likely to have a deterioration smell even after aging.

Claims

1. A method for producing a packaged barley tea beverage comprises extracting roasted barley having an average porosity of 1.0 to 40.0% by a water immersion treatment in which the barley is completely immersed in water to obtain an extract, and filling the extract into a container.

2. The method for producing a packaged barley tea beverage according to claim 1, wherein the water immersion treatment is performed by dropping an immersion member that completely immerses the roasted barley in water into an extraction container.

3. The method for producing a packaged barley tea beverage according to claim 2, wherein the immersion member can be fixed inside the container.

4. The method for producing a packaged barley tea beverage according to claim 2, wherein the soaking member has a plurality of holes.

5. The method for producing a container-packed barley tea beverage according to claim 2, wherein the average L value of the roasted barley is within the range of 26 to 40.

6. The roasted barley includes roasted barley (A) having an average porosity of 15% or more and roasted barley (B) having an average porosity of less than 15%, The average L value of the roasted barley (A) is within the range of 26 or more and less than 35, The average L value of the roasted barley (B) is within the range of 35 to 50, The method for producing the packaged barley tea beverage according to any one of claims 1 to 5.

7. Obtain roasted barley with an average porosity of 1.0 to 40.0%, The roasted barley is extracted by a water immersion treatment in which the barley is completely immersed in water to obtain an extract, A method for improving the flavor of a packaged barley tea beverage, comprising filling the extract into a container.

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