原料大麦の麦茶適性の簡易識別法の検討

日本作物学会紀事

鮎澤 信昌¹  松岡 翼¹  小林 敏樹¹ 

[1] 株式会社はくばく研究開発センター

关键词: Absorbance;    吸光度;    Barley;    大麦;    Caramelization;    カラメル反応;    Maillard;    メイラード反応;    Roasted barley tea;    麦茶;    1000-kernel weight;    千粒重;   

DOI  :  10.1626/jcs.79.357

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

We conducted studies to select barley cultivars potentially useful for roasted barley tea. First, we analyzed the properties of barley grain; and then we roasted the grains of each barley cultivar to a similar level of darkness. The properties of the barley grain were then statistically compared with those of roasted barley. We found a high negative correlation between the 1000-kernel weight and 440-nm absorbance of the extract. A tasting test revealed that high-protein barley tends to have a strong aroma. Therefore, we speculate that the Maillard reaction of proteins and the caramelization reaction of saccharides are responsible for the aroma and color, respectively, of barley tea.

【 授权许可】

Unknown