| 摘要 |
PURPOSE:To obtain a malt tea, excellent in flavor and capable of tasting the sweetness, rich taste and tastiness essential to the malt even in using a malt dried to a low moisture content by carrying out the drying treatment of a malt raw material, making water absorbed therein to a specific moisture content and then performing the roasting treatment. CONSTITUTION:The method for producing a malt tea is to carry out the drying treatment of a malt raw material with <=8% moisture content after germination, perform the steaming or boiling treatment (at 90-100 deg.C atmospheric temperature for 4-15min) so as to provide 30-60%, preferably 39-48% moisture content and then carry out the roasting treatment (at 80-150 deg.C atmospheric temperature for 15-60min). |
