Roasted barley, barley tea bags using the same and method of producing roasted barley
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Sep 28, 2010
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May 23, 2008
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Abstract
The present invention provides roasted barley from which barley tea having excellent aroma, sweetness and richness and so on can be extracted. Roasted barley characterized by having a measured void content of 1.5 ml to 2.5 ml. The above-described roasted barley can be produced by a production method which involves a rapid cooling step, wherein the material temperature of barley is rapidly lowered to 60 to 130° C. within 5 seconds, between a primary roasting step and a secondary roasting step. It is preferred to further employ a slow cooling step, wherein the material temperature of the barley is maintained at 80 to 140° C. over 16 to 120 seconds, after the secondary roasting step.
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