Method for producing container-packed mugwort tea beverage and method for improving flavor of container-packed mugwort tea beverage

Abstract

Provided is a method for producing a container-packed mugwort tea beverage that can be felt with aroma, richness, and sweetness without pulverizing expanded mugwort, and can particularly enhance the aroma. 【Solution means】The method for producing a container-packed mugwort tea beverage of the present invention is characterized in that roasted mugwort having an average porosity of 1.0 to 40.0% is extracted by a water immersion treatment in which it is completely immersed in water to obtain an extract, and the extract is filled into a container.

Description

Technical Field

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

Background Art

[0002] Conventionally, at home, roasted barley was put into hot water and boiled for several minutes, and the extract was drunk. However, recently, tea bags of mugwort tea that are easy to extract with a predetermined amount of hot water or cold water have been sold, or container-packed mugwort tea beverages filled in containers such as cans and PET bottles have been sold, making it possible to easily drink mugwort tea. Mugwort tea is caffeine-free and continues to be loved especially as a thirst-quenching beverage in summer, and an increase in the sales volume of mugwort tea bags and container-packed mugwort tea beverages is expected in the future.

[0003] Under such circumstances, in the beverage industry, a method for producing a mugwort tea beverage that is easy to drink, such as a mugwort tea bag or a container-packed mugwort tea beverage, but is excellent in flavor, richness (concentration), sweetness, etc. has been developed.

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

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

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

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

[0008] Patent Document 5 discloses roasted mugwort having a measured void value of 1.5 mL to 2.5 mL per grain.

Prior Art Documents

Patent Documents

[0009]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

[0010] Roasted barley tea is produced, for example, by roasting barley to obtain roasted barley, and then either extracting the roasted barley by dripping, or directly using the roasted barley as it is or after grinding it and putting it into hot water for extraction. In the extraction by dripping, the aroma (fragrance and burnt smell) on the surface of the roasted barley can be strongly released. In the extraction by putting it into hot water, the sweetness inside the roasted barley is extracted, and there is a tendency that the flavor has a thickness.

[0011] On the other hand, roasted barley includes hard-roasted barley with a weak roasting heat and a hard texture, and puffed barley with a strong roasting heat and greatly swollen as shown in the above Patent Document 5. Puffed barley is superior in extractability compared to hard-roasted barley, but it floats in water, making it difficult for water to penetrate during extraction, and there is a problem that it is difficult to ensure flavor and richness. Therefore, measures such as finely grinding and extracting puffed barley are taken to enhance the flavor and richness.

[0012] However, the roasted barley tea beverage produced by grinding and extracting roasted barley becomes strongly flavored with off-flavors over time, which has been a factor inhibiting the sweet and fragrant taste required for roasted barley tea beverages. In addition, not only does turbidity and oiliness occur during the aging of the product, but it may also cause clogging during filtration in the manufacturing process.

[0013] Therefore, an object of the present invention is to provide a method for manufacturing a container-packed roasted barley tea beverage and a method for improving the flavor of a container-packed roasted barley tea beverage, in which flavor, richness, and sweetness can be felt without grinding puffed barley, and in particular, the flavor can be enhanced. [Means for Solving the Problems]

[0014] In order to solve such problems, the present invention proposes an invention having the following content as the gist.

[0015] [1] A method for manufacturing a canned mugwort tea beverage, comprising: extracting roasted barley with an average porosity of 1.0 to 40.0% by performing a water immersion treatment in which the roasted barley is completely immersed in water to obtain an extract, and filling the extract into a container.

[0016] [2] The method for manufacturing a canned mugwort tea beverage according to [1], wherein the water immersion treatment is performed by dropping an immersion member for completely immersing the roasted barley into water into an extraction container.

[0017] [3] The method for manufacturing a canned mugwort tea beverage according to [2], wherein the immersion member can be fixed in the container.

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

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

[0020] [6] The method for manufacturing a canned mugwort tea beverage according to any one of [1] to [5], wherein the roasted barley includes roasted barley (A) with an average porosity of 15% or more and roasted barley (B) with an average porosity of less than 15%, the average L value of the roasted barley (A) is in the range of 26 or more and less than 35, and the average L value of the roasted barley (B) is in the range of 35 or more and 50 or less.

[0021] [7] A method for improving the flavor of a canned mugwort tea beverage, comprising: obtaining roasted barley with an average porosity of 1.0 to 40.0%, extracting the roasted barley by performing a water immersion treatment in which the roasted barley is completely immersed in water to obtain an extract, and filling the extract into a container.

Advantages of the Invention

[0022] The method for manufacturing a container-packed roasted barley tea beverage of the present invention can extract the flavor that was difficult to extract from roasted barley by conventional manufacturing methods because the roasted barley is completely immersed in water by the water immersion treatment, and a strong aftertaste (the fragrance felt after blowing air from the nose after drinking the beverage) can be felt immediately after drinking, resulting in a roasted barley tea beverage with a good richness and aftertaste. Also, among those that have received high evaluations in terms of aftertaste and richness and aftertaste, the method for manufacturing a container-packed roasted barley tea beverage of the present invention can further suppress the scorching odor during heating and the deterioration odor after storage over time, resulting in a roasted barley tea beverage.

Embodiments for Carrying Out the Invention

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

[0024] <Method for Manufacturing the Container-Packed Roasted Barley Tea Beverage> The method for manufacturing a container-packed roasted barley tea beverage according to an example of an embodiment of the present invention (also referred to as "the method for manufacturing the container-packed roasted barley tea beverage") includes preparing roasted barley with an average porosity of 1.0 to 40.0% (roasting step), extracting by water immersion treatment in which the roasted barley is completely immersed in water to obtain an extract (extraction step), and filling the extract into a container (filling step).

[0025] (Roasting Step) The roasting step is a step of roasting raw barley to obtain roasted barley and preparing roasted barley with an average porosity of 1.0 to 40.0%. As the raw barley, barley that has been conventionally used as barley for roasted barley tea can be used, and it can be used regardless of varieties such as Niijo barley and Rokuijo barley, and regardless of whether it has husks or not.

[0026] Roasting is performed so as to obtain roasted barley having an average porosity of 1.0 to 40.0%. For example, the roasted barley with the above average porosity can be obtained by stir-frying raw barley within a temperature range of 150 to 300°C for a time of 30 seconds to 1500 seconds. Roasting can be carried out by any known roasting method, such as hot air roasting, sand roasting, far-infrared roasting, open kettle roasting, direct fire roasting, rotary drum roasting, and medium roasting, or a combination of two or more of these methods. For example, it can be carried out by the roasting method described in paragraphs

[0013] to

[0027] described in

[0013] of WO 2009 / 142081. Also, a rotary drum type medium roasting kettle or the like can be used for roasting.

[0027] Since the average porosity of the roasted barley is within the above range, it becomes excellent in extractability and can extract a barley tea beverage excellent in flavor and richness. From such a viewpoint, the average porosity is preferably 1.0 to 40.0%, more preferably 15.0 to 35.0%.

[0028] Note that roasted barley having an average porosity within 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 value of the porosity of each roasted barley to be blended does not matter, and the effects of the present invention can be obtained by adjusting the average porosity of the roasted barley after blending to 1.0 to 40.0.

[0029] Note that the average porosity can be measured as follows. Put 50 g of roasted barley into a 200 mL graduated cylinder, gently tap the bottom of the graduated cylinder 3 times with the palm from a distance of 10 cm to level the surface, and measure the bulk specific gravity in the bulk state. Repeat this 3 times and calculate the average value to obtain the bulk bulk specific gravity. Next, grind 20 g of roasted barley with a hand mill for 20 seconds (to a size of about 30 mesh or less) to obtain a total of 60 g of sample. Put 50 g of this sample into a 200 mL glass graduated cylinder, gently tap the bottom of the graduated cylinder 3 times with the palm from a distance of 10 cm to level the surface, and measure the bulk specific gravity in the pulverized state. Repeat this 3 times and calculate the average value, which is taken as the pulverized bulk specific gravity. And the average porosity (%) can be calculated by the following formula. Average porosity (%) = (bulk specific gravity of whole - pulverized bulk specific gravity) / bulk specific gravity of whole × 100

[0030] The roasted barley preferably has an average L - value within the range of 26 - 40. By being within this range, it is possible to extract a canned mugwort tea beverage in which a burnt smell and an unroasted cereal smell are hardly felt. From such a viewpoint, it is more preferable that the average L - value of the roasted barley is within the range of 26.5 - 37.5, and further preferably within the range of 27 - 35.

[0031] The average L - value can be measured, for example, by grinding 20 g of roasted barley with a hand mill for 20 seconds, putting the pulverized material into a cell, evenly mixing it in the cell, then measuring it with a color difference meter, repeating this 5 times, and calculating the average value, which is taken as the average L - value.

[0032] Furthermore, the roasted barley preferably contains roasted barley (A) with an average porosity of 15% or more and roasted barley (B) with an average porosity of less than 15%, that is, the roasted barley is preferably a mixture of roasted barley (A) and roasted barley (B). Thereby, it is possible to extract a canned mugwort tea beverage in which a deteriorated smell is hardly felt over time. From such a viewpoint, the average porosity of roasted barley (A) is more preferably 15 - 40%, and further preferably 17 - 35%. The average porosity of roasted barley (B) is more preferably - 40 - 14%, and further preferably - 30 - 13%. Moreover, the mass ratio of roasted wheat (A) to roasted wheat (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] Also, the average L value of roasted wheat (A) is preferably in the range of 26 or more and less than 35, and the average L value of roasted wheat (B) is preferably in the range of 35 or more and 50 or less. Thereby, a barley tea beverage that is less likely to develop an off-odor over time can be extracted. The average L value of roasted wheat (A) is more preferably in the range of 26.5 to 33, and even more preferably in the range of 27 to 32. Also, the average L value of roasted wheat (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 step) The extraction step is a step of obtaining an extract by extracting roasted wheat by means of a water immersion treatment in which the roasted wheat is completely immersed in water. More specifically, the roasted wheat is put into the extraction container in a whole product (not pulverized) state, and a plate-shaped immersion member is arranged in the water in the extraction container. Then, water is stored in the extraction container, and the roasted wheat is held for a certain period of time so that it is completely immersed in the water in the extraction container. After the holding, while adding water again, the extract is drawn out to obtain an extract. Note that the roasted wheat being completely immersed in the water in the container means that the entire circumference of the roasted wheat is covered with water and it is in a state where it floats on the water surface and is not touched by air.

[0035] The extraction container is not particularly limited as long as it can store water inside and withstand heating, and preferably can store 500 L to 4000 L of water from the viewpoint of production efficiency. When extracting the roasted wheat, 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. Also, the temperature may be changed during extraction.

[0036] The roasted wheat is put into the container as a whole product. At this time, the roasted wheat is preferably put 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 putting the roasted wheat into the extraction container, a water immersion treatment is performed. The water immersion treatment is a treatment to ensure that the roasted wheat is completely immersed in the water in the container. In the water in the extraction container, for example, immersion members in the shape of a flat plate, an umbrella, a hemisphere (dome), or a bellows can be arranged for the treatment. The immersion member has an outer shape slightly smaller than the inner shape of the extraction container and is like a drop lid used in cooking. It may be arranged in a state of floating on the water in the extraction container or in a state of being immersed in the water, and the material such as metal, resin, or wood is not limited. Also, in order to facilitate immersion, it is preferable to have a plurality of holes in the member. These holes penetrate vertically to allow water to pass through. For example, a mesh material or a punching plate material with a large number of holes can be used, and so-called wire mesh or punching metal can be used. Also, the size of the holes is preferably such that the roasted wheat cannot pass through. For example, a lattice-shaped wire mesh with a mesh opening of 0.1 mm to 5 mm or a punching metal with a hole area of 0.04 cm 2 The following punching metal can be used.

[0038] The immersion member may float in the extract in the extraction container, but it is preferably fixed in the container so as to maintain the state where the roasted wheat is completely immersed in the water in the container.

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

[0040] (Filling process) The filling process is a process of taking out the obtained extract from the extraction container, cooling and filtering it, and then filling it into a container to make a container-packed wheat tea beverage after sterilization. The extract may be prepared by producing a plurality of extracts, mixing them, sterilizing the mixture, and then filling it. Additionally, it may be adjusted in terms of pH, diluted with water or deep ocean water, etc., and antioxidants such as vitamin C may be added. The container for filling is not particularly limited. For example, plastic bottles such as PET bottles, metal cans such as steel and aluminum cans, bottles, paper containers, etc. can be used. In particular, transparent containers such as PET bottles can be preferably used. When filling, nitrogen may also be enclosed to make the barley tea beverage less likely to be oxidized. The bottled barley tea beverage can be served as a cold beverage refrigerated in a refrigerator, etc. for summer, or as a heated beverage for winter.

[0041] (Effect) The manufacturing method of the bottled barley tea beverage of the present invention can extract the flavor that was difficult to extract from puffed barley with conventional manufacturing methods, so it can be made into a barley tea beverage with improved flavor. In particular, the aftertaste immediately after drinking can be strongly felt, and it becomes a barley tea beverage with a good richness and aftertaste. Moreover, among those that received high evaluations in terms of aftertaste and richness and aftertaste, the manufacturing method of the bottled barley tea beverage of the present invention can further suppress the burnt odor during heating and the deterioration odor after storage over time, and can be made into a bottled barley tea beverage.

[0042] <Explanation of terms> In the present invention, when expressed as "X to Y" (X and Y are arbitrary numbers), unless otherwise specified, it includes the meaning of "X or more and Y or less", as well as the meaning of "preferably greater than X" or "preferably less than Y". Also, when expressed as "X or more" (X is an arbitrary number) or "Y or less" (Y is an arbitrary number), it also includes the intention of "preferably greater than X" or "preferably less than Y".

Examples

[0043] The present invention will be further specifically described below with reference to examples. However, the present invention is not limited to the examples.

[0044] <Test 1> The following container-packed roasted barley beverages of Examples 1 to 3 and Comparative Examples 1 to 3 were prepared. The average porosity was measured as follows.

[0045] (Average porosity) 50 g of roasted barley was placed in a 200 mL graduated cylinder, and the bottom of the graduated cylinder was gently tapped 3 times with the palm from a distance of 10 cm to level the surface, and the bulk specific gravity in the whole state was measured. This was repeated 3 times to calculate the average value, which was taken as the bulk specific gravity of the whole. Next, 20 g of roasted barley each was ground with a hand mill (Three-Pet Cutter manufactured by Shiroji Co., Ltd.) for 20 seconds (to a size of about 30 mesh or less) to obtain a total of 60 g of sample. 50 g of this sample was placed in a 200 mL graduated cylinder, and the bottom of the graduated cylinder was gently tapped 3 times with the palm from a distance of 10 cm to level the surface, and the bulk specific gravity in the ground state was measured. This was repeated 3 times to calculate the average value, which was taken as the bulk specific gravity of the ground. And the average porosity (%) can be calculated by the following formula. Average porosity (%) = (Bulk specific gravity of whole - Bulk specific gravity of ground) / Bulk specific gravity of whole × 100 Regarding the bulk specific gravity of the whole and the bulk specific gravity of the ground, the weight used for measurement may be changed according to each bulk ratio. For example, for roasted barley with a large bulk ratio of the whole, the bulk ratio per 25 g may be measured and the value converted to the bulk specific gravity per 50 g may be used to calculate the average porosity.

[0046] (Example 1) 200 g of Rokujo barley (variety Legacy, produced in Canada) as raw material barley was put into a rotary drum direct-fired roasting kettle (10 kg batch kettle manufactured by Tokyo Seiki Co., Ltd.), and roasting was carried out for 5 minutes so that the roasting product temperature became 200 °C to prepare roasted barley a. Also, the above operation was repeated several times according to the required quantity. The average porosity of the obtained roasted barley a was 11.9% (bulk specific gravity of whole 159 ml / 50 g, bulk specific gravity of ground 140 ml / 50 g).

[0047] Next, 200 g of Nijo barley (variety Spartacus, produced in Australia) as raw material barley was put into a rotary drum direct-fired roasting kettle (10 kg batch kettle manufactured by Tokyo Sanki), and roasting was carried out for 16 minutes so that the roasted product temperature became 200°C to prepare roasted barley b. Also, the above operation was repeated several times according to the required quantity. The average porosity of the obtained roasted barley b was -17.6% (bulk density 102 ml / 50 g, pulverized bulk density 120 ml / 50 g).

[0048] Roasted barley a and roasted barley b were blended at a ratio of 1:1 to obtain roasted barley with a bulk density of 134 ml / 50 g, a pulverized bulk density of 130 ml / 50 g, and an average porosity of 3.0%. 2 kg of the obtained roasted barley with an average porosity of 3% was put into an extraction container, and a grid-shaped wire mesh with a 5 mm interval was installed as an immersion member in the extraction container from above. After 18 L of ion-exchanged water at 98°C was introduced at a flow rate of 1.5 L / min, it was held for 16 minutes while maintaining the temperature. Then, while 16 L of ion-exchanged water at 98°C was introduced at a flow rate of 1.5 L / min, the whole amount was withdrawn from the lower part at the same flow rate to obtain an extract subjected to a water immersion treatment. This extract was cooled to 10°C, and further passed through a centrifuge (Westfalia OSD2) under the conditions of 1000 rpm and 9 L / min. Vitamin C and sodium bicarbonate were added and adjusted to a pH of 6.3. After sterilization by a UHT sterilizer (137°C, 0.5 minutes), it was filled into 500 ml PET bottles to obtain the container-packed barley tea beverage of Example 1.

[0049] (Example 2) 1000 kg of Rokujo barley (variety Legacy, produced in Canada) as raw material barley was put into a rotary drum medium roasting kettle (manufactured by Nishimitsu Engineering), and roasting was carried out for 2 minutes so that the roasted product temperature became 260°C to obtain roasted barley c. Also, the above operation was repeated several times according to the required quantity. The average porosity of the obtained roasted barley c was 30.0% (bulk density 180 ml / 50 g, pulverized bulk density 126 ml / 50 g). Roasted barley c was blended with the roasted barley b used in Example 1 at a ratio of 4:1 to obtain roasted barley with a bulk specific gravity of 160 ml / 50 g, a pulverized bulk specific gravity of 128 ml / 50 g, and an average porosity of 20.0%. Except that the roasted barley used for extraction was changed to the roasted barley with an average porosity of 20.0% obtained above, the same treatment as in Example 1 was carried out to obtain the canned mugwort tea beverage of Example 2.

[0050] (Example 3) Except that the roasted barley used for extraction was changed to the roasted barley c obtained in Example 2, the same treatment as in Example 1 was carried out to prepare the canned mugwort tea beverage of Example 3.

[0051] (Comparative Example 1) Except that the roasted barley to be extracted was changed to the roasted barley b obtained in Example 1, the same treatment as in Example 1 was carried out to prepare the canned mugwort tea beverage of Comparative Example 1.

[0052] (Comparative Example 2) The roasted barley b obtained in Example 1 was put into a 2 kg extraction container, 18 L of ion-exchanged water at 98 °C was introduced at a flow rate of 1.5 L / min, and then held for 16 minutes while maintaining the temperature. Then, while introducing 16 L of ion-exchanged water at 98 °C at a flow rate of 1.5 L / min, the entire amount was withdrawn from the lower part at the same flow rate to obtain an extract. In the subsequent steps, the same treatment as in Example 1 was carried out to obtain the canned mugwort tea beverage of Comparative Example 2.

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

[0054] (Aroma Evaluation) Using the canned mugwort tea beverages of Examples 1 to 3 and Comparative Examples 1 to 3, the evaluation of after-aroma, richness, and aftertaste was carried out. The evaluation method is shown below.

[0055] (After-Aroma) Seven persons engaged in the production of tea beverages were used as panelists. After each 20 ml sample, which had been temperature-adjusted to 20°C, was held in the mouth, it was swallowed in one gulp, and the panelists were asked to rate the aroma felt when breathing out through the nose in the following four levels. The highest score was taken as the evaluation score of that sample. 4 points: A strong and thick aroma can be felt. 3 points: A thick aroma can be felt. 2 points: Weak, but the aroma lingers. 1 point: There is no aftertaste of the aroma.

[0056] (Richness and aftertaste) Seven persons engaged in the production of tea beverages were used as panelists. After each 20 ml sample, which had been temperature-adjusted to 20°C, was held in the mouth, the taste and concentration felt in the mouth immediately after swallowing were evaluated as richness, and the taste felt in the second half of drinking was evaluated as aftertaste. The panelists were asked to rate in the following four levels, and the highest score was taken as the evaluation score of that sample. 4 points: The taste and concentration are strongly felt, and the aftertaste is also strongly felt. 3 points: The taste and concentration are strongly felt, and the aftertaste is also slightly felt. 2 points: The taste and concentration are slightly felt, and the aftertaste is not felt. 1 point: The taste and concentration are not felt, and the aftertaste is not felt either.

[0057] (Overall evaluation) Based on the evaluation score of the after-aroma and the evaluation scores of richness and aftertaste, when either of the evaluation scores is 1 point or the total score is 3 points or less, the overall evaluation is marked as "×"; when the total score is 4 points, the overall evaluation is marked as "△"; when the total score is 5 - 6 points, it is marked as "○"; when the total score is 7 - 8 points, the overall evaluation is marked as "◎". The results are shown in Table 1 below.

[0058]

Table 1

[0059] (Results of Test 1) The bottled barley tea beverages of Examples 1 - 3 had an overall evaluation of "〇" or above and had good flavor and aroma. On the one hand, in Comparative Example 1 with a low average porosity of roasted barley, the evaluation of the aftertaste was low, and the overall evaluation was "×". Also, in Comparative Examples 2 and 3 extracted by the conventional extraction method (referred to as the normal method), all evaluations were poor, and the overall evaluations were "×" or "△". From these results, it was considered that bottled barley tea beverages extracted from roasted barley with an average porosity of about 1.0 to 40.0% by water immersion treatment had good aroma evaluations.

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

[0061] (Example 4) The bottled barley tea beverage of Example 3 was used as Example 4. The average porosity of the roasted barley c used for extraction was 30.0%, and the average L value was 28.0.

[0062] (Example 5) 1000 kg of Rokujo barley (variety Legacy, produced in Canada) as raw material barley was put into a rotary drum type medium roasting kettle (manufactured by Nishi-Ko Engineering), and roasting was carried out for 2 minutes so that the roasting temperature became 200 °C, and roasted barley with an average porosity of 30.0% and an average L value of 42.0 was obtained. Thereafter, the same treatment as in Example 1 was carried out to obtain the bottled barley tea beverage of Example 5.

[0063] (Example 6) 1000 kg of Rokujo barley (variety Legacy, produced in Canada) as raw material barley was put into a rotary drum type medium roasting kettle (manufactured by Nishi-Ko Engineering), and roasting was carried out for 2 minutes so that the roasting temperature became 210 °C, and roasted barley with an average porosity of 30.0% and an average L value of 38.0 was obtained. Except for using the obtained roasted barley for extraction, the same treatment as in Example 1 was carried out to obtain the bottled barley tea beverage of Example 6.

[0064] (Example 7) As the raw barley, 1000 kg of Rokujo barley (variety: Legacy, produced in Canada) was put into a rotary drum type medium roasting kettle (manufactured by Nishioka Engineering), and roasting was carried out for 2 minutes so that the roasting temperature became 280°C, obtaining roasted barley with an average porosity of 30.0% and an average L value of 26.0. Except for using the obtained roasted barley for extraction, the same treatment as in Example 1 was carried out to obtain the canned barley tea beverage of Example 7.

[0065] (Example 8) As the raw barley, 1000 kg of Rokujo barley (variety: Legacy, produced in Canada) was put into a rotary drum type medium roasting kettle (manufactured by Nishioka Engineering), and roasting was carried out for 2 minutes so that the roasting temperature became 300°C, obtaining roasted barley with an average porosity of 30.0% and an average L value of 25.0. Except for using the obtained roasted barley for extraction, the same treatment as in Example 1 was carried out to obtain the canned barley tea beverage of Example 8.

[0066] (Average L value) 20 g of roasted barley was ground with a hand mill (Three Petal Cutter manufactured by Shiroji Co., Ltd.) for 20 seconds (so that it became about 30 mesh or less), the ground material was put into a cell, and after mixing evenly in the cell, it was measured under reflection conditions with a color difference meter (Nippon Denshoku Industries Co., Ltd. Nippon Denshoku SE-7700). This was repeated 5 times to calculate the average value, which was taken as the average L value.

[0067] (Aroma evaluation) Using the canned barley tea beverages of Examples 4 to 8, the aroma derived from roasted barley was evaluated. The evaluation method is shown below.

[0068] (Aroma derived from roasted barley) Seven persons engaged in the production of tea beverages were used as panelists, and they were asked to score the burnt odor or cereal odor felt immediately after putting 20 ml of each sample heated to 60°C into their mouths on a 3-point scale as follows, and the most frequent item was taken as the evaluation of that sample. The results are shown in Table 2 below. ◎: No burnt odor or unroasted cereal odor is felt ○: Slightly feel burnt odor or unroasted cereal odor △: Strongly feel burnt odor or unroasted cereal odor

[0069]

Table 2

[0070] <Results of Test 2> The canned mugwort tea beverages of Examples 4, 6 and 7 received evaluations of “○” or higher and were good as canned mugwort tea beverages. On the other hand, Example 5 had an average L value exceeding 40, with a strong smell of unroasted grains, and Example 8 had an average L value less than 26, with a strong burnt smell. From these results, although preferences vary among consumers, it was considered that mugwort tea beverages extracted from roasted mugwort with an average L value of 26 to 40 are less likely to have a burnt smell or a grain smell.

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

[0072]

Table 3

[0073] (Aroma evaluation) Using the canned mugwort tea beverages of Examples 9 to 12, an evaluation of off-odor was conducted. The evaluation method is shown below.

[0074] (Off-odor) Seven persons engaged in the production of tea beverages were used as panelists. After storage at a constant temperature of 25°C for three months, 25 ml of each sample was adjusted to 25°C, and the panelists were asked to score the deterioration odor felt immediately after putting it in the mouth in the following three levels. The most frequent item was taken as the evaluation of that sample. The results are shown in Table 4 below. ◎: No deterioration odor is felt at all ○: A slight deterioration odor is felt △: A strong deterioration odor is felt

[0075]

Table 4

[0076] <Results of Test 3> The bottled roasted barley tea beverages of Examples 10 and 11 had an evaluation of "○" or higher and were good as bottled roasted barley tea beverages even after aging. On the other hand, in Examples 9 and 12, a strong deterioration odor was felt. From these results, although the preferences vary among consumers, it was considered that the bottled roasted 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 more than 26 and less than 35, and roasted barley with an average porosity of less than 15% and an average L value in the range of 35 or more and 50 or less is less likely to develop a deterioration odor even after aging.

Claims

1. A method for manufacturing a canned roasted barley tea beverage, which comprises extracting roasted barley with an average void ratio of 1.0 to 40.0% by underwater immersion treatment in which the roasted barley is completely immersed in water as it is in whole grain state to obtain an extract, and filling the container with the extract, wherein the roasted barley includes roasted barley (A) with an average void ratio of 15% or more and roasted barley (B) with an average void ratio of less than 15%, the average L value of the roasted barley (A) is in the range of 26 or more and less than 35, the average L value of the roasted barley (B) is in the range of 35 or more and 50 or less, and the mass ratio (A):(B) of the roasted barley (A) and the roasted barley (B) is 50:50 to 95:

5. A method for manufacturing a canned roasted barley tea beverage.

2. The method for manufacturing a canned roasted barley tea beverage according to claim 1, wherein the underwater immersion treatment is performed by dropping an immersion member for completely immersing the roasted barley in water into an extraction container.

3. The method for manufacturing a canned roasted barley tea beverage according to claim 2, wherein the immersion member is fixed in the container.

4. The method for manufacturing a canned roasted barley tea beverage according to claim 2, wherein the immersion member has a plurality of holes.

5. The method for manufacturing a canned roasted barley tea beverage according to claim 2, wherein the average L value of the roasted barley is in the range of 26 to 40.

6. Obtain roasted barley with an average void ratio of 1.0 to 40.0%, wherein the roasted barley includes roasted barley (A) with an average void ratio of 15% or more and roasted barley (B) with an average void ratio of less than 15%, the average L value of the roasted barley (A) is in the range of 26 or more and less than 35, the average L value of the roasted barley (B) is in the range of 35 or more and 50 or less, the mass ratio (A):(B) of the roasted barley (A) and the roasted barley (B) is 50:50 to 95:5, extract by underwater immersion treatment in which the roasted barley is completely immersed in water as it is in whole grain state to obtain an extract, and fill the container with the extract. A method for improving the after-aroma, richness and aftertaste of a canned roasted barley tea beverage.

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