Sano College Academic Repository / 佐野短期大学学術リポジトリ
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Examination Ⅰ for development of favorite beverage using～ Effect of different Roasting conditions on the color of crushed powder
Full text linkWe conducted research using sticky-barley “Daishimochi” made in Sano-City. We examined the
roasting conditions of mochi-wheat for the development of favorite beverages such as coffee.
The amount of sticky-barley to be roasted needs to be appropriate for the volume of the roasting inside
the container or oven. As the roasting temperature and roasting time increased , the color of the crushed
powder of roasted mochi-wheat became darker. The L- value of the crushed powder of “Genbaku” was
lower than that of“ Marumugi”. As a result of using commercially available drip coffee as a comparison,
it was determined that the roasting temperature of sticky-barley should be set to 240℃ , and the roasting
time be 30 minutes and 60 minutes. It was found that roasting conditions such as roasting temperature and
roasting time of mochi-wheat affect the colors of the crushed powder and the extract