Barley tea: Difference between revisions
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[[File:Mugicha_by_CR_01.jpg|thumb|a cup of mugicha]] |
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[[File:Mugicha Tea bag by CR 01.jpg|thumb|150px|right|Japanese ''mugicha'' [[tea bag]]]] |
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[[File:Boricha.jpg|thumb|150px|Grains of roasted barley]] |
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'''Roasted barley tea''' is a [[caffeine]]-free, [[Roasted grain beverage|roasted-grain]]-based [[infusion]] made from [[barley]], which is popular in [[Japanese cuisine|Japanese]], [[Chinese cuisine|Chinese]], and [[Korean cuisine]]. It is also used as a [[caffeine]]-free [[coffee substitute]] in [[Cuisine of the United States|American cuisine]]. [[Barley water]] is a popular traditional soft drink in [[United Kingdom|Britain]]. |
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Roasted barley tea is called {{nihongo|'''''mugicha'''''|[[wiktionary:麦|麦]][[wiktionary:茶|茶]]}} in Japanese, '''''dàmàichá''''' (大麦茶) or '''''màichá''''' (麦茶 or 麥茶) in [[Mandarin Chinese]], and '''''boricha''''' (보리차) in [[Korean language|Korean]]. While the tea is generally regarded as a cooling beverage in Japan, it is served year-round, mild in summer and cool in winter, in Korea. Originally, roasted barley seeds were stewed in hot water (this is still the method generally used in Korea), but [[tea bag]]s containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in [[vending machine]]s all over Japan. |
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In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with ''[[oksusu cha]]'' (roasted [[Maize|corn]]), as the corn's sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called ''[[hyeonmi cha]]'' or ''[[genmaicha]]'' (with [[green tea]] added). |
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Roasted barley tea, sold in ground form and sometimes combined with [[chicory]] or other ingredients, is also sold as a [[coffee substitute]].<ref>{{cite book |first1=H. G. |last1=Maier |chapter=Coffee Substitutes Made from Cereals |chapterurl=http://books.google.com/books?id=n9ZEMquvPoYC&pg=PA5 |pages=5–8 |editor1-first=R.J. |editor1-last=Clarke |editor2-first=R. |editor2-last=Macrae |year=1987 |title=Coffee: Related Beverages |isbn=978-1-85166-103-9}}</ref> |
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==Research== |
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Roasted barley tea was found to inhibit bacterial colonization and adhesion, specifically with respect to the major cause of [[tooth decay]] also implicated in cardiovascular diseases, [[Streptococcus mutans|''Streptococcus mutans'']] biofilms.<ref>{{cite journal |doi=10.1007/s00284-010-9630-5|pmid=20361189|title=Inhibitory Activity by Barley Coffee Components Towards Streptococcus Mutans Biofilm|journal=Current Microbiology|volume=61|issue=5|pages=417|year=2010|last1=Stauder|first1=Monica|last2=Papetti|first2=Adele|last3=Daglia|first3=Maria|last4=Vezzulli|first4=Luigi|last5=Gazzani|first5=Gabriella|last6=Varaldo|first6=Pietro E.|last7=Pruzzo|first7=Carla}}</ref> It also lowers [[blood viscosity]], proportional to the level of [[alkylpyrazine]] in the tea.<ref>{{cite journal |doi=10.3177/jnsv.48.165|pmid=12171439|title=Amelioratory Effect of Barley Tea Drinking on Blood Fluidity|journal=Journal of Nutritional Science and Vitaminology|volume=48|issue=2|pages=165|year=2002|last1=Suganuma|first1=Hiroyuki|last2=Inakuma|first2=Takahiro|last3=Kikuchi|first3=Yuji}}</ref> However, the roasting process revealed 200-600 micrograms/kg of [[acrylamide]] among Japanese mugicha.<ref>{{cite journal |doi=10.1080/0265203021000060887|pmid=12623644|title=Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods|journal=Food Additives and Contaminants|volume=20|issue=3|pages=215|year=2003|last1=Ono|first1=H.|last2=Chuda|first2=Y.|last3=Ohnishi-Kameyama|first3=M.|last4=Yada|first4=H.|last5=Ishizaka|first5=M.|last6=Kobayashi|first6=H.|last7=Yoshida|first7=M.}}</ref> Acrylamide and its metabolite, glycidamide, react readily with a number of biomolecules including [[haemoglobin]].<ref>{{cite book |year=2002 |title=Health Implications of Acrylamide in Food |url=http://www.who.int/iris/handle/10665/42563 |publisher=World Health Organization |isbn=92-4-156218-8}}{{pn|date=February 2015}}</ref> |
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==See also== |
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*[[Barley water]] |
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*[[Caffé d'orzo]] |
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*[[List of barley-based beverages]] |
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==References== |
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{{reflist}} |
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{{Barley}} |
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{{Coffee|nocat=1}} |
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[[Category:Barley-based beverages]] |
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[[Category:Coffee substitutes]] |
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[[Category:Herbal tea]] |
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[[Category:Japanese tea]] |
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[[Category:Korean beverages]] |
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Revision as of 04:16, 14 March 2015
피노키오