Preparation of grain tea

Abstract

Abstract PURPOSE: To prepare a grain tea having improved flavor, by heating a grain or micellaneous cereals, expanding the embryo bud parts thereof, reacting amylase, protease or cellulase with the expanded grain or cereals, and drying the resultant hydrolyzed grain or cereals. CONSTITUTION: A grain or micellaneous cereals, e.g. barley or adlay, are rapidly heated by a roaster to evaporate and remove undesireable flavor components in the raw material grain or cereals, and expand and gelatinize the embryo bud parts thereof. THe resultant gelatinized grain or cereals are then reacted with amylase, protease or cellulase or a mixed enzymes thereof to hydrolyze proteins, starch, etc. in the grain or cereals. The hydrolyzed grain or cereals are then dried by heating at 50W100°C and then roasted at 100W170°C and browned to give the aimed product. COPYRIGHT: (C)1982,JPO&Japio

Inventors

• 👤 Yasuo Shimizu

Bibliographic Details