JP2001258524A - Barley tea extract and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a barley tea extract that has good flavor and is lucid without cloudiness. SOLUTION: The process for producing the objective barley tea extract comprises the first step in which barley grains are sand-parched and the sand- parched barley grains are brought into contact with steam to collect the condensed liquid including the volatile flavor components of the barley tea, the second step in which barley grains are parched with hot air and the hot air- parched barley grains are extraction-treated with hot water and the third step in which the condensed liquid including the volatile flavor components in the first step and the barley extract in the second step are mixed to produce the objective barley tea.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a clear barley tea extract having a good aroma and no turbidity, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, demand for tea beverages has been increasing with an increase in health consciousness. In particular, barley tea having a fragrant aroma is one of the tea drinks that have been popular since ancient times, and many products are manufactured and sold industrially. Conventionally, as a method for producing barley tea extract, various methods have been proposed.For example, after extracting baked barley with alcohol to collect an alcohol extract, treating the suspension of the extraction residue with amylase, filtration A method of drying to a powder, concentrating the alcohol extract and mixing the powder with the powder (Japanese Unexamined Patent Publication No.
JP-A-7-30899), a method in which raw wheat is coated or mixed with a sugar and an amino acid, and then roasted (Japanese Unexamined Patent Publication No. Sho.
No. 9-6868), a method of coating or mixing melanoidin consisting of sugar and amino acid on roasted wheat (see Japanese Patent Application Laid-Open No. 59-6867), adding the amino acid to the raw barley, and cultivating it. Method (JP-A-60-629)
No. 69) has been proposed. According to these methods, the color and aroma of roasted wheat become strong, but when this is extracted by heating and further processed such as concentration, the fragrant aroma specific to barley tea is lost during those processes, The effect was not always satisfactory. Therefore, in order to eliminate the drawbacks of the conventional method, the present applicant obtained a volatile aroma component-containing condensate obtained by contacting barley tea with steam, and a barley tea residue obtained by recovering the aroma component by extracting with hot water. A method for producing a barley tea extract having an extremely excellent aroma by mixing the extracted liquids has been proposed (see Japanese Patent No. 2520287).

[0003]

SUMMARY OF THE INVENTION Indeed, Patent No. 252
According to the method of No. 0287, a barley tea extract having a good scent can be obtained, but in order to satisfy higher demands of consumers, a barley tea extract with a further higher scent is required. In recent years, barley tea beverages packed in transparent plastic bottles have been manufactured and sold, and as the demand for such products has increased, clear barley tea extracts without turbidity have been demanded.
However, when trying to reduce the turbidity of the barley tea extract, the fragrance is weakened. Conversely, when trying to increase the fragrance, the turbidity of the barley tea extract is increased, so that a barley tea extract with good fragrance and no turbidity is produced. Was difficult. Therefore, an object of the present invention is to provide a clear barley tea extract having a very good aroma and no turbidity, and a method for producing the same.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. A volatile odor component-containing condensate is collected from the obtained roasted barley, an extract is collected from the roasted barley obtained by the hot air roasting method, and the volatile odor component-containing condensate and the extract are mixed. As a result, the present inventors have found that a clear barley tea extract with a very good aroma and no turbidity can be obtained, and based on such findings, the present invention has been completed. That is, in the present invention, in producing barley tea extract, (a) roasted wheat obtained by a sand roasting method is brought into contact with steam to obtain a first condensate containing a volatile aroma component of barley tea.
Step (b) a second step of extracting the roasted wheat obtained by hot air roasting with hot water to obtain an extract, and (c) mixing the extract with the volatile fragrance component-containing condensate. A method for producing a barley tea extract comprising three steps, and a barley tea extract obtained by the method.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS As described above, the method of the present invention comprises the first to third steps. Hereinafter, each step will be described in detail. The first step is a step of contacting roasted wheat obtained by the sand roasting method with steam to obtain a condensate containing a volatile aroma component of barley tea. In the first step, to use roasted wheat obtained by the sand roasting method,
A condensate containing a volatile fragrance component with a strong scent is obtained. The sand roasting method is a method in which natural sand such as river sand is mixed with barley, which is a raw material of barley tea, and roasted in a heated container. In this method, heated river sand or the like generates infrared rays, thereby promoting the heating of barley. Barley varieties to be roasted by the sand roasting method are not particularly limited, and may be any of two-row barley, six-row barley, barley, naked barley, etc., regardless of whether they are shelled or shellless. If desired, a mixture of barley and barley may be used. The roasting conditions and degree of roasting by the sand roasting method depend on the variety, grade, size,
It is appropriately determined in consideration of the water content and the like.

[0006] In order to obtain a condensate containing volatile aroma components by contacting roasted wheat obtained by the sand roasting method with steam, for example, an extraction pot equipped with a jacket and a condenser, preferably an extraction column equipped with a jacket, is used. Used. Explaining the case of using an extraction column as an example, specifically, after charging roasted wheat into the extraction column, steam is blown from the bottom of the column, and the volatile odorous component phase distilled out is connected to a connected condenser. Cool to less than about 20 ° C. This makes it possible to collect the condensate containing the volatile fragrance component.
If desired, the interior of the extraction column can be replaced with an inert gas such as nitrogen gas before blowing steam. In addition, by connecting a cold trap using a refrigerant such as ice-salt and dry ice-acetone to the end of the extraction column, volatile odor components having a lower boiling point can be reliably collected. There is no particular limitation on the amount of the condensate containing volatile odor components collected, but generally 5 to 200% by weight, preferably 10 to 100% by weight of the roasted wheat used.
Is the amount corresponding to It is preferable that the obtained condensate containing a volatile odor component is immediately stored in a refrigerator with nitrogen gas or the like sealed therein.

[0007] Instead of using an extraction pot or an extraction column to obtain a condensate containing volatile odorous components, the roasted wheat obtained by the sand roasting method is supplied to a gas-liquid countercurrent contact device to obtain volatile odorous components. Condensate can also be obtained. Specifically, for example, in a rotating cone tower type gas-liquid countercurrent contact device having an internal structure in which a rotating cone and a fixed cone are alternately combined in multiple stages, the roasted wheat suspension is formed into a thin film from the top. The volatile odor component in the roasted barley suspension is transferred to the water vapor by flowing down and raising the water vapor from the lower part, and then condensed to obtain a volatile odor component-containing condensate. As a specific example of the gas-liquid countercurrent contact device, there is a device disclosed in Japanese Patent Publication No. Hei 7-22646.

The roasted wheat suspension to be supplied to the gas-liquid countercurrent contact device is preferably a suspension in which roasted wheat particles pulverized to 5 mm or less, preferably 1 mm or less, are dispersed in water. If the size of the pulverized roasted wheat particles exceeds 5 mm, it becomes difficult to supply the powder to the apparatus and to uniformly disperse the particles in the suspension, and the extraction efficiency of the aroma component also decreases. Further, the amount of water with respect to the roasted barley particles may be appropriately determined in consideration of the desired fragrance intensity, operability, and the like.

The operating conditions of the above-mentioned extraction pot, extraction column, or gas-liquid countercurrent contact device are determined in consideration of the type of roasted wheat, the concentration of aroma components, the amount of condensate containing volatile aroma components, and the like. It may be set as appropriate, but may be set so as to collect 50% or more, preferably 70% or more, more preferably 80% or more of the aroma components present in the roasted wheat suspension. If the recovery of the fragrance component is less than 50%, the original fragrance of barley tea is not reproduced, which is not suitable for the purpose of the present invention. The recovery rate of the fragrance component can be easily determined by preparing a concentrated liquid containing the volatile fragrance component and diluting the suspension of the roasted barley in several stages and functionally comparing the intensity of the fragrance. be able to.

[0010] The second step is a step of extracting roasted barley obtained by hot air roasting with hot water to obtain a barley tea extract. In the second step, roasted wheat obtained by the hot-air roasting method is used, so that a clear, barley tea extract without turbidity is obtained. The hot air roasting method includes a direct heating method and an indirect hot air roasting method, wherein the former is a method of directly heating a container or raw material and roasting, and the latter is a method of roasting by contacting with hot air in a container. The method is commonly used in roasting green coffee beans. The roasting conditions and degree of roasting by the hot air roasting method are appropriately determined in consideration of the variety, grade, size, water content, and the like of the raw barley. The type of barley roasted by the hot air roasting method is the same as in the case of the first step.

The method of extracting roasted barley obtained by the hot air roasting method with hot water is not particularly limited. For example, the roasted wheat is charged into an extraction tank or an extraction tank, and hot water for extraction is poured into the tank. After a certain period of time, for example, in the case of an extraction tank, the whole of the tank is turned upside down, and in the case of an extraction tank, the extract is collected from below. In addition, while maintaining the temperature of steam through the jacket of the extraction column used in the first step, hot water may be injected from the lower part of the column, preferably the upper part of the column, to perform the extraction treatment. The temperature of hot water for extraction is generally 80 to 100 ° C, preferably 90 to 100 ° C.
95 ° C. There are no special restrictions on the amount of extract collected,
An arbitrary amount can be selected in the range of 2 to 50 times the weight of the roasted wheat as the raw material. The time required for the extraction process is
The degree of roasting of the raw barley, the presence or absence of pulverization, the particle size, the extraction temperature and the like can be appropriately selected.
The 0th quantile is exemplified. It is desirable that the obtained extract be immediately cooled by a plate-type heat exchanger or the like to 30 ° C. or less. Further, the obtained extract may be used as it is, or may be treated with an enzyme such as amylase and / or cellulase in order to prevent turbidity and generation of a precipitate during storage. Conditions for the treatment with the enzyme may be appropriately determined according to the type of roasted barley, the concentration of the extract, the type of enzyme, the titer, and the like.

In the third step, the condensate containing volatile odorous components obtained in the first step is mixed with the extract obtained in the second step. As a result, a clear barley tea extract with a very good aroma and no turbidity can be obtained. The mixing ratio of the condensate containing the volatile odor component and the barley tea extract can be appropriately selected depending on the respective concentrations and the desired fragrance intensity. For example, a volatile aroma component-containing condensate of 20% by weight based on the barley tea extract is exemplified. The obtained barley tea extract can be heat-sterilized after filling in a container or before filling, if desired. After high temperature flash sterilization by heat exchanger,
When frozen and stored frozen, excellent flavor can be maintained for a long time. The obtained barley tea extract is usually used in a liquid state as it is, but if desired, an excipient such as dextrin, processed starch, cyclodextrin, or gum arabic can be added to the extract to form a powder. .

[0013]

[Examples] The embodiments of the present invention will be described more specifically with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto.

(Example 1) (First step) After mixing river sand and barley with bark at a volume ratio of 3: 1, the mixture is put into an iron horizontal rotary kiln and heated with a heavy oil burner from the outside of the rotary kiln. Then, roasted wheat was produced by the sand roasting method. The rotating pot is rotated so that the barley is evenly heated, and the temperature in the rotating pot is set to 230 until the predetermined roasting degree is reached.
Heated at <RTIgt; The roasting degree was adjusted so that the L value measured by the color difference meter was 34. Next, 1000 g of the roasted barley obtained by the sand roasting method was charged into a jacketed glass column having a capacity of about 3 L, and steam was blown from a lower portion of the column. Then, the distillate phase was cooled to about 15 ° C. by a condenser attached to the outlet at the top of the column to obtain 500 g of a condensate containing a volatile aroma component of barley tea.

(Second Step) On the other hand, barley with bark is put into an iron horizontal rotary kettle, heated from outside the rotary kettle with a heavy oil burner, and roasted by hot air roasting (direct heating method). Was prepared. The rotating pot is rotated so that the barley is evenly heated, the temperature is gradually increased from 50 ° C to 220 ° C over 20 minutes, and at a temperature of 220 ° C in the rotating pot until a predetermined roasting degree is reached. Heat for 3-4 minutes. The roasting degree was adjusted so that the L value measured by the color difference meter was 35. Next, 1000 g of the roasted wheat obtained by the hot air roasting method (direct heating method) was charged into a jacketed glass column having a capacity of about 3 L,
2500 g of hot water was injected from the upper part of the column, and kept at 95 ° C. for 50 minutes. Then, the extract was withdrawn from the lower part of the column while cooling, and the extract 150 cooled to 20 ° C.
0 g was obtained.

(Third step) Next, 1500 g of the extract
Then, 500 g of the above-mentioned condensate containing volatile odorous components was added thereto, mixed uniformly, sterilized by heating at 90 ° C., immediately cooled, and then frozen to obtain 2000 g of barley tea extract of the present invention. This barley tea extract had Brix10 and pH 4.5.

(Comparative Example 1) Roasted barley is prepared by putting hot barley with bark into an iron horizontal rotating kettle, heating it with a heavy oil burner from the outside of the rotary kettle, and roasting with hot air (direct heating method). did. The rotating pot is rotated so that the barley is evenly heated, and the temperature is gradually increased from 50 ° C. to 20 minutes.
The temperature was set to 20 ° C., and heating was performed at a temperature of 220 ° C. in the rotary kettle for 3 to 4 minutes until a predetermined roasting degree was reached. The roasting degree was adjusted so that the L value measured by the color difference meter was 35. Next, a hot air roasting method (direct heating method) is applied to a glass column with a capacity of about 3 L with a jacket.
Of the roasted wheat obtained in the above was charged, and steam was blown from the lower part of the column. Then, the distillate phase was reduced to about 1 by a condenser attached to the upper outlet of the column.
After cooling to 5 ° C., the condensate containing the volatile aroma of barley tea 50
0 g was obtained. Next, 2500 g of hot water was injected from the upper portion of the jacketed glass column having a capacity of about 3 L, kept at 95 ° C. for 50 minutes, and the extract was taken out while cooling from the lower portion of the column, and cooled to 20 ° C. Extract 150
0 g was obtained. Next, 500 g of the above-mentioned condensate containing a volatile odor component was added to 1500 g of the extract, mixed uniformly, sterilized by heating at 90 ° C., immediately cooled, and then frozen to obtain 2000 g of barley tea extract. This barley tea extract is Br
ix10, pH 4.5.

Comparative Example 2 Preparation of Roasted Barley by the Sand Roasting Method and Condensate 500 Containing a Volatile Aroma Component of Barley Tea from the Roasted Barley
The same processing as in Example 1 was performed until the step of obtaining g. next,
2500 g of hot water was injected from the upper part of a glass column with a capacity of about 3 L, kept at 95 ° C. for 50 minutes, and the extract was taken out while cooling from the lower part of the column.
1500 g of an extract cooled to 20 ° C. was obtained. Next, 500 g of the condensate containing a volatile odor component was added to 1500 g of the extract, mixed uniformly, sterilized by heating at 90 ° C., immediately cooled, and then frozen to remove the barley tea extract 2000.
g was obtained. This barley tea extract had Brix10 and pH 4.5.

(Evaluation) Example 1, Comparative Example 1 and Comparative Example 2
Each of the barley tea extracts obtained in the above was diluted with water to a drinking concentration, and the sensory evaluation of aroma and turbidity was performed by 20 well-trained specialized panelists. Table 1 shows the results.

[0020]

[Table 1]

As is clear from the results in Table 1, Example 1
Of the barley tea extract obtained in Comparative Example 1 and Comparative Example 2 had a strong fragrant barley tea-specific aroma and a lower degree of turbidity than the barley tea extract obtained in Comparative Example 1 and Comparative Example 2.

Example 2 To 1000 g of barley tea extract obtained in Example 1, 60 g of Paindex # 2 (trade name, dextrin: DE10-12, manufactured by Matsutani Chemical Co., Ltd.) was added, and the mixture was uniformly dissolved. After sterilizing by heating for 15 minutes at room temperature, the mixture was cooled to 40 ° C. or lower and spray-dried by a conventional method to obtain 150 g of barley tea extract powder of the present invention.

(Comparative Example 3) To 1000 g of barley tea extract obtained in Comparative Example 1, 60 g of Paindex # 2 (trade name, manufactured by Matsutani Chemical Co., dextrin: DE10-12) was added, and the mixture was uniformly dissolved. And then cooled to 40 ° C. or lower and spray-dried by a conventional method to obtain 150 g of barley tea extract powder.

Comparative Example 4 To 1000 g of barley tea extract obtained in Comparative Example 2, 60 g of Paindex # 2 (trade name, manufactured by Matsutani Chemical Co., Ltd., dextrin: DE10-12) was added, and the mixture was uniformly dissolved. And then cooled to 40 ° C. or lower and spray-dried by a conventional method to obtain 150 g of barley tea extract powder.

(Evaluation) Example 2, Comparative Example 3, and Comparative Example 4
The barley tea extract powder obtained in, each diluted with water to the drinking concentration, by 20 well-trained professional panelists,
Sensory evaluation was performed on fragrance and turbidity. Table 2 shows the results.
Shown in

[0026]

[Table 2]

As is clear from the results in Table 2, Example 2
Of the barley tea extract obtained in Comparative Example 3 and Comparative Example 4 had a stronger fragrance characteristic of barley tea and a lower degree of turbidity than the barley tea extract obtained in Comparative Example 3 and Comparative Example 4.

[0028]

According to the present invention, the fragrance is very good,
A clear barley tea extract without turbidity is obtained.

Claims (2)

[Claims] (1) In producing a barley tea extract, (a) a first step of contacting roasted wheat obtained by a sand roasting method with steam to obtain a condensate containing a volatile aroma component of barley tea; (b) hot air roasting The second step of extracting the roasted wheat obtained by the roasting method with hot water to obtain an extract, and (C) the third step of mixing the extract containing the condensate containing volatile odor components and the extract described above. A method for producing barley tea extract. 2. Barley tea extract obtained by the production method according to claim 1.