JP5179371B2 - Processed pearl barley - Google Patents

Description

  The present invention relates to a new processed barley product. More specifically, the present invention relates to a processed pearl barley with improved flavor. Furthermore, this invention relates to the drink containing the extract of this pearl barley processed product.

In order to give a new flavor to beverages and foods including tea beverages, attempts have been made to give special processing to raw materials to obtain processed products. Among these, as an approach based on utilization of high-temperature and high-pressure fluid, Patent Document 1 describes a method for obtaining a vanillin-containing composition by treating a plant or the like containing lignin with a high-temperature and high-pressure liquid or the like under specific conditions. Patent Document 2 describes that a sugar compound-containing material containing uronic acid and / or a uronic acid derivative is treated by heating under wet pressure in the presence of an added organic acid. An example of heating at a gauge pressure of 1 kg / cm ² (120 ° C.) for 4 hours will be described.

  One of the ingredients used for tea beverages is pearl barley. The pearl barley is an annual herbaceous plant (scientific name: Coix lachryma-jobi var. Ma-yuen) and has a name of wheat, but it is closely related to corn in terms of classification. The herb of pearl barley reaches 1-1.8m, its seeds have brown-brown shells (total glaze) similar to Juzudama, are softer than Juzdama and have vertical stripes, and light brown skins (guards, inner and outer pods) inside the seeds ) Wrapped in berries (equivalent to brown rice). Barley is used for herbal medicine (diuresis, analgesic, anti-inflammatory, nourishing tonic, beautiful skin, anti-ulcer, increased metabolism, etc.), pearl barley tea, etc., and in recent years there has been an increasing interest in foods aimed at health among consumers. For this reason, demand is increasing.

  As problems when using pearl barley as a raw material for beverages, there are problems in manufacturing and problems in flavor quality. Regarding the former, it has been said that pearl barley has a hard shell and a bulky thin skin in terms of utilization as a food ingredient. About the latter, pearl barley is said to have an unpleasant odor and bitter taste, and it is thought that an unpleasant odor is felt especially when it is not whitened from whitening, and as a measure to solve such flavor quality problems, For example, Patent Document 2 discloses that when barley is germinated, it is roasted and decocted, thereby eliminating the characteristic odor, having sweetness, appropriate bitterness and aroma, and being preferable as a beverage. Patent Document 3 discloses that threshed pearl barley or white pearl barley is heat-treated under high pressure, and then suddenly released under low pressure and expanded to obtain expanded pearl barley from which an unpleasant odor has been removed.

However, these methods cannot be said to be sufficient to solve both the above-mentioned manufacturing problems and flavor quality problems, and there has been a demand for processed barley products that are more preferable for use as raw materials for beverages and the like.
WO 2004/039936 JP-A-11-151068 Japanese Patent Publication 40-12391 JP 55-19073

  The object of the present invention is to provide a novel processed pearl barley product that is improved in flavor quality based on the effective use of unused components of pearl barley and is rich in ingredients that impart aroma, sweetness, and richness. Another object of the present invention is to provide a beverage excellent in aroma, sweetness and richness, while suppressing burnt odor, grain odor and bitterness by using such an extract of processed pearl barley.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors processed pearl barley with a high-temperature and high-pressure fluid under specific conditions, so that the flavor quality was improved based on the effective use of unused components of pearl barley. It has been found that a new processed pearl barley product can be obtained that is improved, has reduced grain odor and bitterness, and is rich in flavor, sweetness, and richness. Moreover, the present inventors have found that foods and beverages such as beverages having excellent richness and aroma can be obtained by using such processed products as raw materials for foods and beverages.

That is, the present invention provides the following (a) and (b):
(a) at least 1.2 (mg / g) glucose; and
(b) Amino nitrogen (FAN) 0.16 (mg / g) or more;
A processed pearl barley product for foods and drinks is provided.
The present invention also provides the following (a ′) and (b ′):
(a ′) 1.2-14.6 (mg / g) glucose, preferably 1.9-6.3 (mg / g); and
(b ′) amino nitrogen (FAN) 0.16 to 0.49 (mg / g), preferably 0.25 to 0.49 (mg / g);
A pearl barley processed product for food and drink containing one or both of these, preferably both.
The present invention also provides the processed pearl barley product having an increased content of monosaccharide, disaccharide and / or oligosaccharide.
The present invention also provides the processed pearl barley product having an increased amino acid content.
The present invention also provides the following (a ") and (b") when compared to pearl barley:
(a ") an increase in glucose content from 0.6 to 14.0 mg / g per unit weight; and
(b ") increase in amino nitrogen (FAN) content per unit weight of 0.04 to 0.37 mg / g;
An edible processed product for food and drink satisfying one or both of the above, preferably both.
The present invention also provides the processed pearl barley product, wherein the content of 5-hydroxymethylfurfural (5HMF) is 3.0 mg / g or less, preferably 2.2 mg / g or less, more preferably 1.2 mg / g or less.
The present invention also provides the above-mentioned processed pearl barley product with improved flavor, in particular, reduced grain odor and burnt odor, increased fragrant aroma, and / or increased richness and reduced bitterness. The present invention also provides the processed pearl barley, wherein the pearl barley is whole grain pearl barley, preferably whole grain roasted pearl barley.
The present invention also provides a beverage with an improved flavor, which contains an extract of a processed pearl barley product obtained by crushing the pearl barley product according to need and extracting it with a solvent.
The present invention also provides a method for producing the processed pearl barley, which comprises treating the pearl barley with a high-temperature and high-pressure fluid under a low oxygen concentration for an effective treatment time.

Furthermore, the present invention provides a method for producing the processed pearl barley product, wherein the oxygen concentration is 0 to 1 μg / mL.
Furthermore, the present invention provides a method for producing the processed pearl barley product, wherein the fluid is derived from a degassed liquid.
Furthermore, the present invention provides a method for producing the processed pearl barley product, wherein the high-temperature and high-pressure fluid is high-temperature and high-pressure steam, preferably high-temperature and high-pressure saturated steam.
Furthermore, the present invention provides the method for producing the pearl bark product, wherein the high-temperature high-pressure steam is 150 ° C to 240 ° C, preferably 150 ° C to 210 ° C, more preferably 190 ° C to 200 ° C.
Furthermore, the present invention provides a method for producing the processed pearl barley product, wherein the high-temperature and high-pressure steam is 0.1 to 3.0 MPa, preferably 1.1 to 1.5 MPa.
Further, according to the present invention, the flow rate of the high-temperature high-pressure fluid is 0.1 to 100 kg / hr per kg of pearl barley, and the effective treatment time is about 0.5 to about 30 minutes, preferably about 1 to about 15 minutes. A method for producing the processed pearl barley product is provided.

In Example 4, it is a chart which shows the result of having performed polysaccharide analysis about the control product 4. FIG. 6 is a chart showing the results of polysaccharide analysis of processed product 26 in Example 4.

(Pearl barley)
In the present specification, unless otherwise specified, the term “pearl barley” refers to barley seeds. In the processed pearl barley of the present invention, “barley” is an annual herbaceous plant (scientific name: Coix lachryma-jobi var. Ma-yuen) when the fruit matures to blackish brown (generally around September to October) ), And the variety, production area, grade, etc. are not particularly limited. The seeds of pearl barley have a brown shell (total cocoon), which can be removed by threshing, and the light brown skin (protective shell, inner and outer pods) inside the shell is removed by whitening. However, in the processed pearl barley of the present invention, the preferred pearl barley is unthreshed pearl barley.

(Processed pearl barley)
In the present specification, “processed pearl barley” is an arbitrary treatment on the pearl barley itself (that is, pearl barley seeds), and qualitatively and quantitatively changes the composition of components other than moisture in the pearl barley. It is the one that has been treated. Examples of such treatment include roasting, germination, threshing, milling and enzyme treatment, which are methods known to those skilled in the art, and high-temperature and high-pressure fluid treatment as described in detail below. They can be used in any order, alone or in combination of two or more, or in combination with pulverization, splitting, and drying treatment. Further, such a process is not a process of adding an arbitrary component from the outside unless otherwise specified. Processed pearl barley products, for example: dried → roasted → processed barley processed with high-temperature and high-pressure fluid treatment; processed pearl barley processed with high-temperature and high-pressure fluid treatment; dried → roasted → crushed → processed pearl barley processed with high-temperature and high-pressure fluid Product; etc. Preferably, the processed barley product of the present invention has been subjected to a treatment including a high-temperature and high-pressure fluid treatment as described in detail below.

  The present invention provides such a processed pearl barley product, which contains a desired component and has a new flavored pearl barley product with improved flavor quality.

  In the present specification, whether or not it is a processed pearl barley product containing “1.2 to 14.6 mg / g, preferably 1.9 to 6.3 mg / g of glucose” is determined using, for example, the examples described below. It can be determined by measuring the glucose content using the method described in 4.

  In the present specification, whether or not it is a processed pearl barley product containing 0.16 to 0.49 mg / g, preferably 0.25 to 0.49 mg / g of amino nitrogen (FAN), using a method known to those skilled in the art, for example, Determination can be made by measuring the amino nitrogen (FAN) content using the method described in Example 5 below.

  Further, any of the above-described processed pearl barley products having a further increased content of monosaccharide, disaccharide and / or oligosaccharide is a preferred embodiment of the pearl barley processed product of the present invention. “The content of monosaccharides, disaccharides and / or oligosaccharides has increased” means that the above-mentioned optional treatment (treatment that causes qualitative and quantitative changes in the composition of components other than moisture) is applied. In comparison, it means that the content of monosaccharides, disaccharides and / or oligosaccharides in the processed pearl barley increased.

  Here, examples of the monosaccharide include glucose and xylose. Among these, glucose is also called sucrose or sucrose, and is the most common sweetener. Xylose is a kind of pentose and is a sweet reducing sugar, and its content in barley itself is very small or below the detection limit in a measurement method common to those skilled in the art. Since the glucose content can be a judgment index of a preferred processed pearl barley product with increased sweetness, it is preferable in terms of taste if the glucose content of the pearl barley product is, for example, 1.2 (mg / g) or more. Let's go. In addition, as for the processed pearl barley product after the above-mentioned arbitrary treatment, if there is an increase in the glucose content per unit weight of 0.6 to 14.0 mg / g, it is also preferable in terms of taste. I will.

  A compound in which two monosaccharide molecules are converted into one molecule by a glycosidic bond is called a disaccharide, and examples of the disaccharide include maltose. A combination of 3 to 10 molecules of monosaccharide is called an oligosaccharide. Examples of the oligosaccharide include maltotriose, maltotetraose, maltopentaose, maltohexaose and the like.

  Increased monosaccharide, disaccharide and / or oligosaccharide content in the processed pearl barley may occur due to processing such as hydrolyzing starch in pearl barley, for example, high temperature high pressure fluid processing as described in more detail below. In this way, the processed pearl barley product with reduced starch content and increased monosaccharides, disaccharides and / or oligosaccharides and the extract thereof are given sweetness.

  The content of monosaccharide, disaccharide and / or oligosaccharide can be measured using a method known to those skilled in the art, for example, using the method described in Example 4 described later. If the content of monosaccharides, disaccharides and / or oligosaccharides and / or the types of monosaccharides, disaccharides and / or oligosaccharides to be detected are large, the sweetness imparted to the processed pearl barley itself or its extract, etc. It is considered that the processed pearl barley product increases in terms of taste.

  Further, any of the above-described processed pearl barley products having a further increased amino acid content is a preferred embodiment of the processed pearl barley product of the present invention. “The amino acid content has increased” means that the processed pearl barley product has an increased amino acid content as compared to before the above-described arbitrary treatment.

  Here, the amino acid refers to a compound found in nature among compounds having an amino group -NH and a carboxy group -COOH in the molecule. Examples include aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, proline, arginine and the like. In the pearl barley processed product of the present invention, the content of amino nitrogen (FAN) is specified in particular, where amino nitrogen (FAN) is an amount corresponding to the total amount of free α-amino acids, This value reflects the amount of amino acid. Since the content of amino nitrogen (FAN) and amino acid can be a judgment index of a preferred processed pearl barley product with increased richness, if the content of amino nitrogen of the pearl barley product is 0.16 (mg / g) or more, for example. In terms of taste, it will be preferable. In addition, for the processed pearl barley product after the above-mentioned optional treatment, if there is an increase of the amino nitrogen content 0.04 to 0.37 mg / g per unit weight, it is also preferable in terms of taste. Will.

  Further, any of the above-described processed pearl barley products, in which the content of 5-hydroxymethylfurfural (5HMF) is further reduced, is a preferred embodiment of the processed pearl barley product of the present invention. “The content of 5-hydroxymethylfurfural (5HMF) has decreased” means that the 5HMF content of the processed pearl barley product after processing is reduced compared to that before any of the above treatments. .

  Here, 5HMF is known as a component of burnt odor, and its content can be measured using a method known to those skilled in the art, for example, using the method described in Example 6 described later. Can be measured. In the processed pearl barley of the present invention, from the viewpoint that the problem of burnt odor does not occur, the 5HMF content is 3.0 mg / g or less, preferably 2.2 mg / g or less, more preferably 1.2 mg / g or less. desirable.

(High temperature and high pressure fluid treatment)
One of the methods for processing pearl barley to obtain the above-mentioned pearl barley product is high-temperature and high-pressure fluid processing. More specifically, the high-temperature and high-pressure fluid treatment is a treatment method including treating pearl barley and the like with a high-temperature and high-pressure fluid under a low oxygen concentration for an effective treatment time.

(High temperature / high pressure fluid processing barley)
In the above high-temperature and high-pressure fluid treatment, outflow of melted components during processing and associated recovery loss, quality non-uniformity, load on the apparatus, and firm adhesion of the components to the processing apparatus after processing From the viewpoint of avoiding the above, the pearl barley used in the above treatment is preferably a shelled one that does not thresh or whiten. In order to extract the internal components of the hard shell more efficiently, the pulverization treatment is usually performed in advance. For the above reasons, the pearl barley used in the above treatment is preferably whole grain pearl barley that does not undergo a pulverization step. If whole grain pearl barley is used, there is almost no sticking to the apparatus of the raw material after said process, and it is easy to collect a pearl barley processed product. In addition, the outflow of components contributing to preferable flavors such as fragrance, sweetness, richness, etc. into the fluid discharged after the treatment is suppressed, while on the other hand, components contributing to stimulating and undesirable scents, bitterness, etc. It will be possible to remove it from pearl barley. The pearl barley used in the above treatment can be in the raw state, the state after the drying treatment, or the state after the roasting treatment. Focusing on the flavor of the processed pearl barley obtained, roasted pearl barley that has been subjected to roasting treatment can be used.

(Roasting)
The roasting machine, roasting method, and roasting degree in the roasting process are not particularly limited. As a general roasting machine, there is a horizontal (horizontal) drum type roasting machine, and the roasting methods are classified into heating methods such as direct fire, hot air, far infrared rays, and microwaves. For example, roasted pearl barley can be obtained by roasting at about 200 ° C. for about 15 minutes using a probat roasting machine MB-2CODR-AP. The L value (lightness) is generally used as an index that defines the degree of roasting of grains. In the above processing method, for example, roasted pearl barley having L values of L20 (high roasting degree) to L50 (low roasting degree) and L30 to L35 can be used.

(fluid)
Examples of the fluid used in the above processing include liquid, gas, supercritical fluid, and subcritical fluid.

  Examples of the liquid include distilled water, demineralized water, tap water, alkaline ionized water, deep ocean water, ion exchange water, deoxygenated water, water containing a water-soluble organic compound (for example, alcohol) and inorganic salts, and the like. For example, but not limited to.

  Examples of the gas include the above-described liquid vapor (water vapor, alcohol vapor, etc.). The water vapor used in the above treatment is preferably saturated water vapor from the viewpoint of workability and operability, but is not limited to this, and superheated water vapor, supersaturated water vapor, or the like can also be used. Moreover, the steam generator is not particularly limited, and a steam boiler, a Japanese kettle, or the like can be used. The water quality of the steam is preferably pure steam, which is a steam generated from pure water, but it is not particularly limited as long as it is water quality that can be used for food processing. It can be used appropriately after considering. In addition, the gas may be partially circulated and used as long as the quality of the processed pearl barley product is acceptable.

  In addition to the liquid and gas described above, the fluid includes a supercritical fluid or a subcritical fluid. When a certain pressure and temperature (critical point) are exceeded, there is a range in which the interface between the gas and the liquid disappears and the fluid remains in a unified state. Such a fluid is called a supercritical fluid, and becomes a high-density fluid having intermediate properties between gas and liquid. A subcritical fluid is a fluid whose pressure and temperature are lower than the critical point.

(Low oxygen concentration)
The oxygen concentration in the above treatment is a low oxygen concentration, and preferably an oxygen concentration of 0 to 1 μg / mL. In the present invention, such a low oxygen state can be achieved using known means. For example, the fluid used for the above treatment can be made to be in the low oxygen state by using a degassed (air removed) liquid, and a substance that can remove oxygen instead of the degassed liquid It is also possible to use a liquid to which is added in advance. Moreover, the low oxygen state can also be achieved by replacing the inside of the treatment atmosphere with a gas having an oxygen concentration of about 0 to 1 μg / mL before the treatment. Here, the gas having an oxygen concentration of about 0 to 1 μg / mL is not particularly limited, but is preferably an inert gas such as nitrogen, carbon dioxide, or a deoxygenated gas. Examples of the deoxygenated gas include a gas obtained by boiling the degassed liquid. The oxygen concentration during the treatment can be measured by a known method, and can be measured by, for example, a normal dissolved oxygen meter (DO meter).

(Processing temperature)
The temperature of the fluid at the time of the treatment is not particularly limited as long as the object of the present invention of improving the flavor quality of pearl barley can be achieved. For example, about 100 ° C. or higher is preferable, and 150 ° C. to 240 ° C. is particularly desirable. When the treatment temperature is less than 150 ° C, there is little effect of increasing the ingredients that contribute to imparting aroma, richness, and sweetness, and when it is higher than 240 ° C, the burnt odor becomes strong, and depending on the flavor design, it is preferable as a processed barley product It may disappear. Of the temperature range, 150 ° C to 210 ° C is preferable, and in particular, a range of 190 ° C to 200 ° C is desirable.

(Processing pressure)
Moreover, the pressure of the fluid at the time of the above treatment is not particularly limited as long as the purpose of the present invention of improving the flavor quality of pearl barley can be achieved. For example, it is preferably about 0.1 to 3.0 MPa. Moreover, in said process, it is preferable that a pressure is a saturated water vapor pressure. In this specification, “pressure” means “gauge pressure”. Therefore, for example, “pressure 0.1 MPa” is a pressure obtained by adding 0.1 MPa to the atmospheric pressure when converted to an absolute pressure. If it is this range (about 0.1-3.0 MPa), richness and sweetness can be provided to a pearl barley processed product, suppressing the burnt smell. The pressure is more preferably about 0.35 MPa to 1.8 MPa, and particularly preferably 1.1 MPa to 1.5 MPa.

  When saturated steam is used as the high-temperature and high-pressure steam, the temperature condition and the pressure condition are in a corresponding relationship, and are preferably about 0.35 MPa to 1.8 MPa corresponding to the above temperature range, 150 ° C. to 210 ° C.

(Effective processing time)
The effective treatment time in the above treatment is a treatment time that allows obtaining a desired processed pearl barley product, for example, about 1 second to 60 minutes, preferably about 0.5 minutes to about 30 minutes, more Preferably, it is 1 minute to 15 minutes. If the treatment time is too short, the flavor improving effect on the processed pearl barley is small, and if the treatment time is too long, the hydrothermal reaction proceeds too much, and good flavor quality cannot be obtained. In particular, when processing the amount of pearl barley in the following examples, when the processing temperature is 190 ° C. to 200 ° C., the processing time is preferably 1 minute to 15 minutes, and more preferably 5 minutes to 7 minutes. preferable. Furthermore, from the relationship with the temperature of the high-temperature and high-pressure fluid used for the treatment, there is a tendency that a short treatment time is obtained when the temperature is high and a long effective treatment time is obtained when the temperature is low.

(Ventilation treatment)
In the above-described treatment, either a fluid aeration treatment or a non-aeration treatment (batch treatment) can be used. The aeration process means that when processing barley with a fluid of a predetermined pressure and / or temperature, the process is performed with the exhaust valve always open, or the process is performed with the exhaust valve opened semi-continuously. Say to do. More specifically, pearl barley is placed in a pressure-resistant pressure vessel having a fluid inlet pipe and a fluid outlet pipe, and the fluid is transferred from the inlet pipe to the outlet pipe with the valve of the outlet pipe constantly or semi-continuously opened. Sink and continuously contact the barley in the pressure vessel. The treatment flow rate of the high-temperature and high-pressure fluid in the aeration treatment is not particularly limited as long as the treatment flow rate allows the desired processed pearl barley product to be obtained. The treatment flow rate can be defined by the weight per unit time of the fluid in contact with the unit weight of the raw material. For example, 0.1-100 kg / hr is preferable per 1 kg of pearl barley. The flow direction of the fluid during the fluid aeration process is not particularly limited, and can be changed from upper to lower direction, lower to upper direction, outer to inner direction, inner to outer direction, etc. is there. In addition, as long as a desired processed pearl barley product can be obtained, the fluid discharged during the fluid ventilation process may be circulated and used again for the ventilation process. The discharged fluid contains a sour component, an unpleasant odor component, and the like.

(Non-ventilated treatment)
If the exhaust valve is closed and the same process is performed during the aeration process, a non-aeration process (batch process) is performed. Examples of other non-aeration processes include a process using a steamer (pressure cooker) or an autoclave. For example, in steaming, when a predetermined pressure (or temperature) is reached when a processing object is processed at a high temperature and high pressure fluid, the exhaust valve is closed and held for a predetermined time.

(Processing equipment)
The apparatus used in the above high-temperature and high-pressure fluid treatment is not particularly limited, and any apparatus having a structure capable of withstanding the above temperature and pressure can be used. For example, the apparatus includes an apparatus in which a pressure-resistant reaction vessel and a heating device are combined. In such an apparatus, a liquid or gas is heated by a heating device to be converted into a liquid or gas in a high temperature and high pressure state and sent to a reaction vessel. Any heating device can be used as long as it can heat. Examples include, but are not limited to, heating with electricity, petroleum, coal or gas, heating with solar heat, heating with geothermal heat, and the like. The apparatus may be a simple heat and pressure resistant pipe. The material of the reaction vessel or pipe may be pressure-resistant and heat-resistant, but it is preferably not a material from which a component such as a metal is eluted, a toxic substance is generated, or an unpleasant odor is generated. The material is preferably a material such as stainless steel in order to prevent unnecessary reactions, corrosion, and deterioration, but is not limited thereto.

  In addition, when the processing apparatus as described above is used, it is preferable to replace the inside of the container of the processing apparatus with a gas having an oxygen concentration of 0 to 1 μg / mL before the fluid processing. As the apparatus, a horizontal type, vertical type, batch type or continuous type apparatus can be used. For example, an apparatus as used in the examples described later can be used.

  A known process may be further added after the high-temperature and high-pressure steam process. For example, when a drying process is added, after completion of the high-temperature and high-pressure steam process, the reaction vessel can be degassed and kept in a vacuum for about 15 to 30 minutes, followed by vacuum drying.

  The processed pearl barley product of the present invention that has become preferable in terms of flavor can be stored in a silo or the like by conventional methods after cooling and drying (vacuum drying, hot air drying, etc.).

(Processed pearl barley extract, beverage)
The processed pearl barley product of the present invention can be used as a raw material for foods and beverages such as beverages, confectionery, and rice as it is, or after being pulverized and used by techniques well known to those skilled in the art. The crushed processed pearl barley product is extracted with a solvent to obtain a pearl barley processed product extract, and this extract can be used as a raw material for beverages.

  A person skilled in the art can easily and appropriately determine the degree of pulverization of the processed barley product when obtaining the processed barley product extract, based on the work efficiency and the concentration of the desired extract. If the degree of pulverization is too high, it takes time to filter the processed product pulverized product in order to obtain an extract, which is not preferable. If the degree of grinding is low, the degree of extraction is not sufficient. For example, as described in Example 2 to be described later, for the whole grains, 30 g was pulverized for 5 seconds using a cutter mill (SKL-A250, manufactured by TIGER). Can be used in obtaining a barley processed product extract.

  The solvent for obtaining the pearl barley product extract is not particularly limited as long as it is an arbitrary solvent suitable for extraction, but is preferably an aqueous solvent, and water can be used most simply. The water has only to be water quality that can be used for food processing.For example, distilled water, demineralized water, tap water, alkaline ionized water, deep ocean water, ion-exchanged water, deoxygenated water, or water-soluble organic compounds (for example, , Alcohol, etc.) and water containing inorganic salts can be used. During extraction, if necessary, there are substances that are effective for increasing the extraction efficiency, such as baking soda and vitamin C. Those skilled in the art can appropriately set extraction conditions such as extraction temperature and extraction time when obtaining the extract, and for example, extraction can be performed using the conditions described in Example 2.

  In addition, the above-described processed pearl barley extract has an improved flavor as compared to an extract obtained by extracting the pearl barley itself or the pearl barley processed product of the present invention under the same conditions, that is, Unpleasant odor is reduced, fragrant scent is increased, and / or richness is increased, and bitterness is decreased. Whether or not it has such a feature can be determined by a sensory test as described in Example 2 described later, for example. Or, specific components related to flavor (for example, sugars such as the above-mentioned oligosaccharides, taste components such as amino acids), specific components related to unpleasant odor, bitterness (for example, the above-mentioned 5-hydroxymethylfurfural, etc. ) Content can also be determined.

  In particular, the above-described processed pearl barley extract is a saccharide in the extract, in particular, 10% compared to an extract obtained by extracting the pearl barley itself or the pearl barley processed product of the present invention under the same conditions. It is characterized by an increase in sugars (oligosaccharides) to which about one monosaccharide is bound. This is thought to be because starch in the pearl barley was hydrolyzed by a hydrothermal reaction, and this gave a unique flavor to the pearl barley processed product extract and beverages using the extract. The saccharide in the extract can be measured using a method known to those skilled in the art, and for example, can be measured using the method described in Example 4 described later.

  Beverages can be produced using the above-mentioned pearl barley product extract using techniques known to those skilled in the art. The beverage can appropriately contain additives usually used in beverages. For example, water, alcohols, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic Salts, emulsifiers, acidulants, sugars, sweeteners, acidulants, fruit juice / vegetable extracts, nectar extracts, tea extracts, pH adjusters, quality stabilizers, and the like can be included alone or in combination.

(Blend tea)
As a particularly preferred embodiment of the present invention, the processed pearl barley product of the present invention can be used as one of the raw materials for blended tea, among other beverages, together with other blended raw materials, liquid tea extract and the like as desired. Blend tea can be manufactured by a conventional method, and may be manufactured at a tea beverage manufacturing plant. Alternatively, a tea bag or a liquid tea extract may be prepared.

  Here, “Blend tea” refers to all non-sugar teas that use multiple tea leaves and cereals (latest soft drinks, issued by Korin, September 30, 2003). That is, so-called “barley tea” using only wheat as a raw material is also included in “blend tea” in the above definition. In “Blend tea”, a plurality of raw materials, particularly cereal-based raw materials, are mainly used by mixing them with leaf raw materials including “tea”. As a result, it is possible to express various tastes that cannot be expressed by a single species, and it is possible to ingest several types of natural ingredients. The raw materials are roughly divided into plant raw materials and other raw materials (fungi, etc.). In the case of plants, when using seeds such as grains (e.g. oats, barley, brown rice, soybeans, corn, etc.), when using leaves (tea , Bamboo leaves, loquat leaves, kumazasa, hamchales, etc.) and other parts (stems, petals, etc.) are used (comb, safflower, etc.). On the other hand, examples of other materials used include shiitake mushrooms and litchi. The manufacturing process of blended tea is “extraction” → “clarification / cooling” → “separation” → “sterilization / cooling” → “filling / sealing” in PET containers, “extraction” → “clarification / cooling” in metal containers → "Separation"-> "filling / sealing"-> "sterilization / cooling" is common (please refer to the latest issue of Soft Drinks, Korin, published on September 30, 2003).

  By using the processed pearl barley product of the present invention for the production of blended tea, various medicinal effects known for pearl barley (diuresis, analgesia, anti-inflammatory, nourishing tonicity, beautiful skin, anti-ulcer, increased metabolism, etc.) can be imparted to blended tea Not only can you expect it, you can get an unpleasant odor and bitterness, and you can get a blended tea with improved aroma, sweetness and richness.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited to these. In the following examples, a barley that has been subjected to high-temperature and high-pressure steam treatment may be referred to as a “(barley) processed product” for convenience.

Example 1 Manufacture of processed pearl barley and fragrance evaluation High-temperature and high-pressure steam treatment was carried out using various pearl barley. The following two kinds of pearl barley were used: 1) pearl barley (non-roasted product, Mitsui & Co., Ltd., control product 1); 2) roasted pearl barley (ITOCHU Corporation, roasting degree: L35, control product 2) . For 1), whole-grain products were used, and for 2), whole-grain products or ground products were used. The pulverized product was obtained using a cutter mill (SKL-A250, manufactured by TIGER) under the condition of pulverizing 30 g for 5 seconds.

  For each raw material, using the high-temperature and high-temperature heat treatment test equipment (Hisaka Manufacturing Co., Ltd .: HTS-25 / 140-8039) and high-pressure steam boiler (Miura Kogyo Co., Ltd .: FH-100) Steam treatment was performed. 4 kg (in the case of whole grains) or 60 g (in the case of pulverized products) of pearl barley for processing was placed in a 12 L inner tank made of SUS316 alloy, and sealed in a heat resistant and pressure resistant container (30 L) made of SUS316 alloy. High-temperature and high-pressure saturated steam (2.7 MPa, 230 ° C) generated using water (oxygen concentration 0.3 μg / ml) deoxygenated by a deoxygenator (Miura Kogyo Co., Ltd .: DOR-1000P) is sent in for about 1 second. To replace the air in the container. Next, as shown in Table 1, at a temperature and pressure conditions of 150 ° C., 0.35 Mpa to 210 ° C., and 1.8 MPa, the treatment time is set to 1 minute to 5 minutes, and high temperature is obtained by continuously ventilating saturated water vapor. High-pressure steam treatment was performed. In any case, after deaeration, the reaction vessel was evacuated and held for 15 minutes, followed by vacuum drying to obtain various pearl barley processed products listed in Table 1.

(Sensory evaluation of scent of processed products)
The sensory evaluation of fragrance was implemented about the obtained various pearl barley products and the control goods. Grain odor, fragrant fragrance, and burnt odor were evaluated as evaluation items. By 6 panelists, it was evaluated in 5 levels: not feel (1 point), feel weak (2 points), feel (3 points), feel strong (4 points), feel very strong (5 points), depending on the average score And the following notation:
Burnt odor and grain odor:
◎ = <2 points, ○ = 2 points to less than 3 points, △ = 3 points to less than 4 points, X = 4 points or more
◎ = 4 points or more, ○ = 3 points or more and less than 4 points, △ = 2 points or more and less than 3 points, × = less than 2 points.
The results are shown in Table 1.

As a result of sensory evaluation, grain odor recognized in non-roasted products and roasted products that are not subjected to high-temperature high-pressure steam treatment (control product 1, control product 2) is reduced or reduced in processed products subjected to high-temperature high-pressure steam treatment. It disappeared. In addition, as for the fragrant scent, the processed products subjected to the high-temperature and high-pressure steam treatment were stronger than the non-roasted products and roasted products that were not subjected to the high-temperature and high-pressure steam treatment. In addition, no problem with burnt odor occurred within the range of the conditions tested this time.
Therefore, it was found that the scent imparted and reformed that could not be obtained by roasting was possible by performing the treatment with a high-temperature and high-pressure fluid regardless of whether or not the raw barley was roasted or ground.

Example 2 Beverage flavor evaluation using processed pearl barley Beverages were prepared using the various processed products obtained in Example 1. Of the various processed products, those with a whole shape were pulverized in 30 g for 5 seconds using a cutter mill (SKL-A250, manufactured by TIGER). The pulverized product was used as it was. 2 g of each pulverized product was taken and extracted with 120 ml of hot water for 5 minutes to obtain a beverage.

Sensory evaluation was implemented immediately after extraction about the obtained drink. As evaluation items, taste (brightness, bitterness) and aroma (grain odor, fragrant aroma, burnt odor) were evaluated. By 6 panelists, it was evaluated in 5 levels: not feel (1 point), feel weak (2 points), feel (3 points), feel strong (4 points), feel very strong (5 points), depending on the average score And the following notation:
Bitterness, grain odor and burnt odor:
◎ = Less than 2 points, ○ = 2 or more and less than 3 points, △ = 3 or more and less than 4 points, × = 4 or more points.
Rich and fragrant fragrance:
◎ = 4 points or more, ○ = 3 points or more and less than 4 points, △ = 2 points or more and less than 3 points, × = less than 2 points.
The results are shown in Table 2.

As a result of sensory evaluation, the grain odor recognized in beverages using non-roasted products and roasted products (control product 1 and control product 2) that are not subjected to high-temperature and high-pressure steam treatment is processed with high-temperature and high-pressure steam treatment It was reduced or disappeared in beverages using products. In addition, with respect to fragrant fragrance and richness, beverages using processed products that have been subjected to high-temperature and high-pressure steam treatment are stronger than beverages using non-roasted products and roasted products that are not subjected to high-temperature and high-pressure steam treatment. It was. Moreover, in the range of the conditions tested this time, there was no problem of the burnt smell or bitterness of the beverage.
Therefore, regardless of whether or not the raw barley is roasted or crushed, it is possible to impart a fragrance and taste that cannot be obtained by roasting for beverages using the processed product obtained by processing with a high-temperature and high-pressure fluid. It was found that modification is possible.

Example 3 Manufacture of processed pearl barley and fragrance evaluation Using roasted pearl barley of whole grains, the effects of temperature conditions and processing time on flavor were examined in detail. Under the conditions described in Table 3, various processed products are manufactured according to Example 1, the processed products are scented by the method according to Example 1, and the beverages using the processed products are according to Example 2. The aroma and taste were evaluated by different methods. The results are shown in Table 3.

  By adjusting the treatment time in the tested temperature range, effects such as reduction in grain odor and increase in good fragrance were observed for processed products and beverages, and good influence on taste was observed for beverages. In particular, in the temperature range of 190 ° C. to 200 ° C., processed products and beverages having particularly good flavor were obtained.

  From the above, by adjusting the treatment time with high-temperature and high-pressure fluid in the temperature range of 150 ° C to 210 ° C, it is possible to impart and modify aroma and taste that could not be obtained by roasting, and to adjust flavor Was found to be possible.

Example 4 Evaluation of saccharides in pearl barley processed products For some of the processed products obtained in Example 3, the content of monosaccharides, one of the components involved in richness and umami, was evaluated.

  The sample was ground for 5 seconds using a cutter mill (SKL-A250, manufactured by TIGER). 10 g of each pulverized product was placed in a 200 ml Meyer, left in a 90 ° C. water bath for 15 minutes after adding 100 ml of boiling water, cooled with running water, centrifuged (3500 rpm, 10 min), filtered through filter paper, and analyzed by liquid chromatography. Detailed analysis conditions are shown in Table 4. In addition, Table 5 shows the results of examining five types of sugars (xylose, glucose, maltose, maltotriose and maltotetraose).

  Each saccharide, which was not found in the control product or was found to be very low even if it was found, was newly produced in the processed product treated with the high temperature and high pressure fluid. In particular, the production of monosaccharides xylose (low calorie sweetener) and glucose (sweetener) was recognized even at a relatively low processing temperature (150 ° C.). Moreover, about the disaccharide-tetrasaccharide maltose, maltotriose, and maltotetraose, the production | generation was recognized by the processing temperature (200 degreeC) of the high temperature range.

  Table 6 shows the results of evaluating the content of a plurality of processed products for glucose, which is a typical sweetener.

  It was found that about 1.2 to 14.6 (mg / g) of glucose, which was not observed in the control product or was found to be extremely low even if it was found, was contained in the processed product treated with high-temperature and high-pressure steam.

  In addition, polysaccharide analysis was performed on Control 4 (roasted pearl barley (whole grain product)) and processed product 26 (roasted pearl barley (whole grain product) 200 ° C., 5 minutes). Qualitative analysis was performed under the analysis conditions shown in Table 7 for the samples treated in the same manner as the analysis for the above five types of sugars.

  The results are shown in FIG. 1 and FIG. Unlike the control product 4, the processed product 26 was found to have a peak at a detection time of about 30 minutes. From the presence of this peak, it was suggested that about 10 chains of oligosaccharides exist in the processed product 26 in terms of glucose.

  Therefore, it was found that by processing pearl barley with a high-temperature and high-pressure fluid, various sugars can be produced and rich, and the balance of taste can be controlled by adjusting the processing conditions. .

Example 5 Evaluation of amino nitrogen (FAN) in processed pearl barley The amount of free amino nitrogen (FAN) was measured for the various processed pearl barley obtained in Example 3. The sample was ground for 5 seconds using a cutter mill (SKL-A250, manufactured by TIGER). 5 g of each pulverized product was taken in a Meyer, left in a 90 ° C. water bath for 15 minutes after adding boiling water, cooled with running water, centrifuged (3500 rpm 10 min), and filtered through a filter paper to prepare a liquid.

  After further appropriate dilution, a phosphate buffer solution and a TNBS solution were added and held at a predetermined concentration for a predetermined time. Then, a reaction stop solution was added, and the absorbance was measured (spectrophotometer wavelength 340 nm). By comparing this absorbance with a calibration curve obtained from a standard aqueous glycine solution having a known concentration, FAN (α-amino nitrogen concentration (ppm)) in the sample was calculated, and the amount per unit weight was obtained. The results are shown in Table 8.

  FAN in pearl barley is reduced by normal roasting operations. This is thought to be due to the progress of reactions involving the disappearance of amino acids such as the Maillard reaction. However, it has been found that amino acids are increased by high-temperature and high-pressure steam treatment. The FAN in the processed product in which the taste evaluation of the tea beverage was good in Example 2 was in the range of 0.16 to 0.49 mg / g. FAN is an amount corresponding to the total amount of free α-amino acids, and is a value reflecting the amount of amino acids that give food richness and umami. It was found that the treatment with the high-temperature and high-pressure fluid produces amino acids that cannot be obtained by the roasting operation and contributes to the richness of the beverage.

Example 6 Evaluation of 5-hydroxymethylfurfural in pearl barley processed products About the processed product obtained in Example 3, the content of 5-hydroxymethylfurfural (5HMF) known as a component of burnt odor was evaluated. .

  The sample was ground for 5 seconds using a cutter mill (SKL-A250, manufactured by TIGER). 10 g of each pulverized product was placed in a 200 ml Meyer, left in a 90 ° C. water bath for 15 minutes after adding 100 ml of boiling water, cooled with running water, centrifuged (3500 rpm, 10 min), filtered through filter paper, and analyzed by liquid chromatography. Detailed analysis conditions are shown in Table 9. The results are shown in Table 10.

  The content of 5HMF increased in the sample treated for a relatively long time in the high temperature region. This result was the same as the evaluation of burnt odor in Example 3. Considering both results together, it is considered that the content of 5HMF is preferably about 3.0 mg / g or less, which is considered to be an index that considers the upper limit of processing conditions when processing with a high-temperature and high-pressure fluid. It was.

Claims (8)

The following (a) and (b):
(A) glucose 1.2-14.6 mg / g; and (b) amino nitrogen 0.16-0.49 mg / g;
A processed unthreshed pearl barley for foods and drinks. Glucose content is 1.9～6.3Mg / g, and / or the amino nitrogen is 0.25～0.49Mg / g, processed article according to claim 1.   The processed pearl barley product according to claim 1 or 2, wherein the content of 5-hydroxymethylfurfural is 3.0 mg / g or less.   The processed pearl barley product according to any one of claims 1 to 3, wherein the pearl barley is whole grain pearl barley. 0~1μg / mL 1~15 minutes at 170 to 210 ° C. high-temperature high-pressure fluid in the oxygen concentration of a, is prepared by treating the non-threshing Coix Coix processed article according to any one of claims 1 to 4 .   A beverage with an improved flavor, comprising a processed pearl barley extract obtained by extracting the pearl barley processed product according to any one of claims 1 to 5 with a solvent.   6. A beverage with improved flavor, comprising a processed pearl barley product obtained by pulverizing and extracting a processed pearl barley product according to any one of claims 1 to 5. 0~1μg / mL 1~15 minutes at 170 to 210 ° C. high-temperature high-pressure fluid in the oxygen concentration of a, comprising treating the non-threshing Coix, the production of pearl barley processed article according to any one of claims 1 to 4 Method.

Images