• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.464-473
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• 2018

The objective of the current study was to evaluate the effects of roasting methods on volatile flavor compounds of boricha using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. The barley roasting methods tested were air roasting (AR), drum roasting (DR), and air/drum roasting (ADR). Twenty, twenty-one, and eighteen aroma-active compounds were detected in the products of AR, DR, and ADR, respectively. Guaiacol (smoky), 2-acetylpyrazine (almond-like), and furfuryl alcohol (burnt sugar-like) were detected as high intensity aroma-active compounds. Intensities of most aroma-active compounds produced by the DR method were higher. On the other hand, aroma intensities of phenols produced by the AR method, such as guaiacol and 2-methoxy-4-vinylphenol (curry-like), tended to be stronger. Aroma characteristics of phenols are not considered to be desirable for boricha. Although roasting time for DR was longer than that for AR, DR may be an effective barley roasting method for enhancing desirable aroma characteristics of boricha.

• Journal of the korean academy of Pediatric Dentistry
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• v.29 no.4
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• pp.618-624
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• 2002

Effect of the roasted barley tea in commercial markets on the adherence to the saliva-coated hydroxyapatite(HA) beads and the cell surface hydrophobicity of Streptococcus mutans and Streptococcus sobrinus as cariogenic microorganism was examined in vitro. Adherence activity and hydrophobicity in bacteria tested in all the barley tea samples decreased and the values were different according to the type of tea and the type of treatment. The inhibition of bacterial adsorption to HA beads suggest that barley tea active molecules as catechins and melanoidins may adsorb to a host surface, preventing the tooth receptor from interacting with any bacterial adhesions. The obtained results showed that the barley tea may inhibit bacterial adherence, the first step of the pathogenesis of dental caries in which these microorganism are involved.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.123-131
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• 2018

The objective of this study was to evaluate the effect of roasting degree of barley on aroma characteristics of boricha (barley tea) using solvent-assisted flavor evaporation-gas chromatography-mass spectrometry and gas chromatography-olfactometry. Fifteen volatile compounds including pyrazine, ethylpyrazine, butyrolactone, and guaiacol were considered important volatile compounds, which are generated by roasting barley, because concentrations of those volatiles were significantly increased (p<0.05) as roasting degree of barley was darker. Guaiacol (smoky), furfuryl alcohol (burnt sugar), and furfural (caramel) were detected as aroma-active compounds of boricha with high intensity. Aroma intensity of aroma-active compounds in boricha increased with increase in roasting degree of barley. However, one unknown compound with burnt smell was detected as off-flavor in dark roasted barley. Therefore, it is implied that medium roasting of barley is desirable during boricha manufacturing. Furthermore, boricha manufactured with steamed barley contained more abundant volatile flavor compounds, which may lead to better aroma quality of boricha.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.348-352
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• 1983

The atomization of barley tea concentrate with paint spray gun of two fluid nozzle was investigated. The physical properties of barley tea concentrate were correlated to the operating parameters; soluble solid concentration, viscosity, specific gravity and surface tension. The air to liquid feed ratios at various barley tea concentration were correlated to the air pressures applied. The diameters of sprays at various air pressures (from 164 mmHg to 564 mmHg) and soluble solid concentrations (from 3.1% to 25.2%) were also investigated.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.575-582
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• 1989

An investigation was carried out to improve the quality and yield of barley tea(water extracts) by modifying the roasting method. The modified methods employed were crushing the barley into 4-10 parts and soaking in water at room temperature for 20 minutes followed by roasting (light brown or dark brown) at $250^{\circ}C$ before boiling with water. The varieties of barley used for this study were Ol-bori(with hulls) and Youngsan-bori(without hulls) and the qualities measured were the physical, chemical and sensory characteristics of roasted barley and its extracts. The results showed that the higher solid yields in barley tea was obtained with an increase in soaking and roasting time. The solid yields increased rapidly with extraction time in boiling water until 30 minutes and then slowed down thereafter. However the intrinsic viscosity of barley tea was reduced by increase in soaking and roasting time. The color of barley tea expressed as Hunter L, a, b values showed that lower L value and higher a and b values were measured for those prepared without soaking and with more extensive roasting. Organoleptic evaluation clearly showed that the sensory quality of barley tea was significantly improved in intensity of odor and taste by crushing, soaking and dark brown roasting.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.256-261
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• 1999

This study was conducted to investigate the effect of barley tea with roasted grains and barley tea with a tea bag on the reduction of chlorination by-product(CBP) levels in chlorinated drinking water. Since the concentrations of six volatile compounds of eight CBPs were blow their respective detection limits after 10 minute heating, two nonvolatile CBPs dichloroacetic acid and trichloroacetic acid, and total chlorine were compared between tap water and two kinds of barley tea. No significant differences were observed in the relative changes of the amounts of the above three items, and new peaks which were not found in the original water appeared in the chromatograms of gas chromatograph/electron capture detector(GC/ECD). Thirty three organic compounds were identified in the extracts of barley tea with roasted grains, barley tea with a tea bag, corn tea, and Cassia tora seed tea which were prepared with distilled/deionized water, using gas chromatography/mass selective detection(GC/MSD). Exclusive of fatty acids, most of the compounds were aromatic compounds such as phenols, furans, and pyrroles.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.280-285
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• 1991

This study was undertaken to measure the degree of browning and mutagenicity by Ames test using Salmonella typhimurium TA 98 and TA 100 strains for roasted barley and sesame seeds used as food materials. The degree of browning of roasted barley for barley tea on the market showed a wide variation; barley for restaurant-use was heavily roasted (5 times) in comparison with homeuse barley. Sesame seeds for oil extraction were more roasted (4 times) than those for seasoning. Water-, ethanol- and ether-soluble fractions from roasted barley and sesame seeds did not show any signs of mutagenicity, even at the extremely high concentrations of the extracts.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.5 no.10
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• pp.61-69
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• 1984

지난 겨울은 강추위와 가뭄으로 보리재배에는 불리하여 10a당 평균수량이 보리 234kg 맥주보리 260kg에 불과했으나 농가 다수확의 전국 최고 기록은 보리 744kg, 맥주보리 401kg로서 보리는 약 3.2배, 맥주보리는 1.5배나 되었다. 이와 같이 농가수량과 다수확 농가의 수량차가 큰 것은 바로 재배기술의 차이에서 온 것으로 볼 수 있다. 보리 농사를 짓는 경우 기왕이면 힘을 덜 들이고도 안전하게 다수확을 낼 수 있는 방법이 없는지 과거 다수확 재배농가들의 실례를 들어 알아보자.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.342-347
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• 1983

The effects of barley tea concentration and atomizing air pressure on the size, homogeneity and distribution of the sprayed droplets were investigated. An equation relating mean diameter (${\overline{D}}$) with the concentration where the coefficient a and b were determined empirically. As the operating air pressure was increased, the mean diameter of the droplets decreased and finally reached the limiting mean diameter, $36{\mu}m$ at 15.7% barley tea concentration. The homogeneity of the droplets increased with the operating air pressure, increase and it was decreased steadily as the soluble solid concentration increased up to 20% and markedly over 20% at every operating air pressure. The distribution ($P_D$) of sprayed droplets related with the droplet size as the following exponential equation; $P_D$ = e 1nD + f where e and f are empirical constants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.734-737
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• 2006

This study was carried out to establish the manufacturing process of barley leaf powder tea. The optimal manufacturing process among many trials was determined with sensory evaluation. Finally established process and operation conditions were as follows: pretreatment (cutting and washing), steaming ($100^{\circ}C$, 30 sec), primary drying and roasting ($130^{\circ}C$, 40 min), rolling (RT, 25 min), middle drying and roasting ($60^{\circ}C$, 30 min), final drying and roasting ($55^{\circ}C$, 25 min), drying ($60^{\circ}C$, 20 min), roasting ($85^{\circ}C$, 20 min), and powdering (120 mesh). The barley leaf powder tea produced by this process mainly consisted of dietary fiber (33.8%), amino acids (12.9%), minerals (4.7%) and ${\beta}-carotene$ (6.9 mg%).