JP2013042669A - High flavor barley tea beverage retaining warm feeling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high flavor barley tea beverage, retaining a roast flavor felt as warm feeling of barley tea, restraining bitter taste and harshness, having well balanced smell with a sweatness and fragrant roast flavor and thick color, and having an excellent color and flavor, and to provide a method for manufacturing the same.SOLUTION: This high flavor barley tea beverage of roast barley, which retains warm feeling and restrains bitter taste and harshness, is manufactured by mixing the extract of the roast barley having L value 30-40 and the extract of the adlay and/or corn. In this method for manufacturing the high flavor barley tea beverage, in mixing of the extract of the roast barley having L value 30-40 and the extract of the adlay and/or corn, the extract of the roast barley having L value 30-40 ranges 0.09-0.3 as brix contribution, and the extract of the adlay and/or corn ranges 0.04-0.5 as brix contribution.

Description

  The present invention relates to a high-flavored barley tea beverage that has a warm feeling and suppresses the bitterness / egumi of barley tea, and a method for producing the same.

  Barley tea is a drink that has been drunk for a long time as a tasteful drink with the fragrant aroma and faint sweetness of roasted barley, and now it is extracted into hot water or cold water when drinking, etc. It is widely sold and distributed as packed roasted barley products and barley tea extracts as packed barley tea beverage products. Barley tea is preferred to have a sweet fragrance, a fragrant roasted flavor, and a dark color tone, and is intended to have a balance between these flavors and color tone.

  In the production of barley tea, the roasting conditions of barley are adjusted so that an extract harmonized with a good balance of sweet aroma, fragrant roasted flavor and dark color tone is obtained. When the degree of roasting was advanced so that it could be sufficiently obtained, there was a problem that a barley tea extract with a well-balanced flavor and color tone could not be obtained along with the roasted flavor as well as the bitterness and taste. In order to avoid these problems, for example, coloring barley obtained by roasting raw barley under strong heating conditions and flavored barley obtained by roasting raw barley under weak heating conditions are mixed. A method for producing barley tea has been disclosed (Japanese Patent Laid-Open Nos. 56-96683 and 6-46808). However, although these are improved in terms of imparting color tone and reducing bitterness / egumi, burnt odor and egumi produced by roasting under strong heating conditions remain, while overall barley Due to the lack of roasting, there is a problem that a sufficient roasting flavor cannot be obtained.

  In addition, in order to obtain a barley tea extract harmonized in a well-balanced manner with a sweet fragrance, a fragrant roasted flavor, and a dark color tone, roasted barley malt is used, and the L value is in the range of (A) 84 to 90. 20 to 50% by weight of roasted malt in (B) 40 to 70% by weight of roasted malt in the range of 50 to 83, and (C) 10 to 30% by weight of roasted malt in the range of 35 to 45 There has been disclosed a method for producing barley tea having a sweeter and lighter aroma than conventional malt by mixing (Japanese Patent Laid-Open No. 8-38126). This method is improved in terms of astringency, bitterness improvement, and harmony between the balance of color and flavor, but it is not necessarily satisfactory in terms of the original roasted flavor of barley tea. It is not. Furthermore, in order to produce a fragrant cereal tea from which the bad smell and miscellaneous taste can be removed, roasted cereal grains such as wheat can be produced in the presence of reducing substances such as ascorbic acid and erythorbic acid. A method of extracting with warm water is disclosed (Japanese Patent Laid-Open No. 2000-116364). However, in this disclosure, due to the addition of reducing substances such as ascorbic acid and erythorbic acid, the influence on the natural flavor inherent to barley tea beverages is inevitable.

  In addition, various methods have been proposed for improving the bitterness, astringency, or taste of barley tea extracts when producing barley tea extracts. For example, Japanese Patent Laid-Open No. 60-83574 discloses a method for improving the simple astringency of barley tea extract by containing a leaching solution of hop fruit which is a bitter taste. Has a brown algae-derived fucoidan contained in an extract having a Brix sugar content of less than 0.6, such as roasted barley, and a barley tea beverage with a low taste and a high flavor has been burned in Japanese Patent Application Laid-Open No. 2010-207113. By mixing a green tea extract with an extract from roasted cereals from which a portion has been removed, a cereal tea beverage that has less sweet odor and bitterness due to roasting and has a strong sweetness, and JP 2010-268774 A In the gazette, roasted barley and the like are blended with a powdered body of an extract of herbs such as lemon balm and honey bush to improve unpleasant aftertaste (bitterness, astringency, habit) in a beverage filled with packed tea About to enter the beverage, is disclosed, respectively. However, as in the case described above, these products are an improvement in flavor due to the addition of an additive different from the barley tea component, so that the natural flavor of the barley tea beverage is inevitably affected.

  On the other hand, piperine-containing beverages are disclosed as beverages that give “warmth” to non-chilled human demand, and this beverage is said to give warmth to “neck”, “back”, and “navel” (specialty). No. 2007-274929). In addition, the coldness of the peripheral parts such as limbs felt in the cold season of winter or in the room with excessive cooling is a symptom caused by a decrease in the outside air temperature or internal causes (autonomic nerves, etc.). In some cases, it is observed that the blood does not go well to the periphery of the body.

  A warm feeling can be generated by roasting barley, but it can effectively guarantee a warm feeling under the roasting conditions (the L value of roasted barley is 40 or more) that can avoid bitterness / egumi in barley tea. difficult.

  By the way, similarly to the feeling of warmth, as a beverage focused on the physiological function of roasted barley, for example, JP 2004-267078 A uses a roasting temperature of 300 ° C. or higher, and the barley product temperature during roasting is By performing the roasting process under the limited roasting condition that the roasting is completed within 30 minutes at the stage of reaching 150 to 250 ° C., pyrazines having a blood flow improving effect and the like are generated and left. Tatami tea is disclosed. Japanese Patent Laid-Open No. 2006-42742 discloses that barley is roasted in the presence of porous particles such as meteorite, pumice and zeolite having a specific particle size, and after separating the porous particles, The barley tea which increased the content of total sugar and the content of pyrazines by extracting is disclosed, respectively. However, since these products are intended to produce functional components, etc., the balance of the original flavor and color tone of barley tea required for barley tea beverages is not satisfactory, and is described in the above publication. In addition, in order to finish barley tea as described above into a product that is preferable in terms of flavor and color as barley tea, it is necessary to appropriately blend it with other roasted barley.

  In this way, barley tea beverages that have been conventionally harmonized in a well-balanced manner with a sweet aroma, fragrant roasted flavor, and dark color tone, while suppressing the bitterness / egumi produced under the roasting conditions of barley that gives a sufficient warm feeling Was not made available.

JP-A-56-96683. JP-A-60-83574. JP-A-6-46808. JP-A-8-38126. Japanese Patent Application Laid-Open No. 2000-116364. JP2003-102450A. Japanese Patent Application Laid-Open No. 2004-267078. Japanese Patent Laid-Open No. 2006-42742. JP 2007-274929 A. JP 2010-207113 A. JP 2010-268774 A.

  The object of the present invention is to make the color and flavor of the roasted barley feel warm, suppress bitterness / egumi, and harmonize with a good balance between sweet fragrance, fragrant roasted flavor and dark color. An object is to provide an excellent high flavor barley tea beverage and a method for producing the same.

  In order to solve the above-mentioned problems, the present inventor has developed a barley tea in which a component that gives a warm feeling is produced in order to obtain a barley tea extract harmonized in a well-balanced manner with a sweet aroma, a fragrant roasted flavor, and a dark color tone. Extraction of roasted barley with an L value of 30 to 40 in the course of diligent research to produce a high-flavored barley tea beverage that suppresses the bitterness and sweetness produced simultaneously under the roasting conditions of By mixing the liquid with pearl barley and / or corn extract, a warm feeling of barley tea can be produced effectively, and even under such barley roasting conditions, the roasted barley extract The present inventors have found that it is possible to suppress the production of bitterness / egumi from the above, and have completed the present invention.

  That is, this invention mix | blends the extract of the roasted barley of L value 30-40 so that it may become 0.09-0.3 as a Brix contribution with respect to the whole drink, and a barley and / or corn extract is used. It consists of a method for producing a high flavor barley tea beverage with reduced bitterness and taste. Here, the “brix contribution degree” refers to the brix degree provided by the blended component (for example, roasted barley extract) with respect to the brix degree of the entire beverage. In the present invention, examples of barley used for preparing roasted barley include Nijo barley and Rojo barley. In the preparation of the roasted barley extract, the roasted barley extract having an L value of 30 to 40 is used in order to generate and maintain a roasted flavor that makes barley tea feel warm. Is used.

  In the method for producing a high flavor barley tea beverage of the present invention, the extract of pearl barley and / or corn is added to the extract of roasted barley having an L value of 30 to 40 in the range of the Brix contribution of 0.04 to 0.5. It is preferable to blend as described above. In the method for producing a high-flavored barley tea beverage of the present invention, the total Brix contribution of the roasted barley extract having an L value of 30 to 40 and the extract of pearl barley and / or corn is in the range of 0.1 to 0.7. It is preferable to mix | blend with.

  The present invention includes a method for producing a high-flavored barley tea beverage, in which the barley tea beverage is a barley tea beverage that feels warm when drunk.

  Moreover, this invention includes invention of the high flavor barley tea drink itself manufactured by the manufacturing method of the high flavor barley tea drink of this invention by which the bitterness / eggumi was suppressed. Furthermore, this invention includes invention of the high flavor barley tea beverage itself with which this high flavor barley tea beverage was prepared as a container-packed barley tea beverage.

  Furthermore, this invention mix | blends the extract of roasted barley of L value 30-40 so that it may become 0.09-0.3 as a Brix contribution with respect to the whole drink, and an extract of pearl barley and / or corn The invention of the method for suppressing the bitterness / egumi of barley tea beverages is included.

  The present invention suppresses bitterness and taste, retains the warm feeling of barley tea, and is well-balanced in balance between sweet fragrance, fragrant roasted flavor and dark color tone, and has high color and flavor. The barley tea drink and its manufacturing method are provided.

It is a figure shown about the result of a body surface temperature recovery rate in the test about the physiological function of the warm feeling of the high flavor barley tea drink of the present invention in the example of the present invention. It is a figure shown about the result of a blood flow change rate in the test about the physiological function of the warm feeling of the high flavor barley tea drink of the present invention in the example of the present invention.

  This invention mix | blends the extract of roasted barley of L value 30-40 so that it may become 0.09-0.3 as a Brix contribution with respect to the whole drink, and mixes the extract of pearl barley and / or corn By doing this, the bitter taste / egumi is suppressed, and the production of a high flavor barley tea beverage that makes the barley tea feel warm.

  [Preparation of raw materials]

(Preparation of roasted barley)
In the present invention, barley used for preparation of the extract is not limited to a specific variety, but Nijo barley and Rojo barley are preferable from the viewpoint of contributing to a warm feeling. The shape of the barley used for roasting is arbitrary, and round grains, cracked products and the like can be used, but round grains are preferred from the viewpoint of suppressing bitterness / egumi. This is because when the extract is used, the round grains have less agglutination and superior flavor than the cracked product.

  The roasting method for preparation of roasted barley is arbitrary. Conventionally, the roasting apparatus and roasting method of wheat used for the production of barley tea can be used as appropriate. In the present invention, the roasting degree (roasting degree) of barley when preparing roasted barley can be evaluated and adjusted by the L value. The L value is a value (index) used to represent the color tone and can be measured with a spectroscopic color difference meter (for example, spectrocolorimeter CM3500d: manufactured by Minolta). In the present invention, barley It can be used as an index of roasting degree.

  In the present invention, the L value of roasted barley is preferably 30 to 40, more preferably 30 to 36, and still more preferably 30 to 34. In order to suppress the bitterness and the scum produced by roasting during the roasting of wheat during the production of barley tea, those having an L value of 40 or more are generally used. When the L value is low, there are problems that the bitterness of the extract, the taste is too strong, and it is difficult to obtain a desirable flavor even when mixed with other raw materials. On the other hand, if the L value is high, the bitterness and taste of the extract can be suppressed, but there is a problem that it is difficult to obtain a warm feeling when drinking barley tea beverages. Therefore, in the present invention, roasted barley having an L value of 30 to 40 is used in order to ensure a warm feeling when drinking the extract.

(Contained cereals)
In the present invention, a barley and / or corn extract is blended in order to suppress the bitterness and taste of the roasted barley extract. The shape of the pearl barley and / or corn used for the preparation of the extract is arbitrary, and round particles, cracked products, etc. can be used, but cracked products are preferred. This is because the cracked product extract has a greater effect of adjusting roasted barley-derived bitterness and egumi than the round extract. That is, it is because the components considered to be necessary for adjusting the bitterness and agumi derived from roasted barley are not sufficiently extracted in round grains compared to those extracted from the cracked product. Commercial products can be used for both round grains and cracked products.

(Additive)
In producing the barley tea beverage of the present invention, appropriate components and additives can be added as long as the natural flavor and color of the barley tea beverage of the present invention are not impaired. For example, plants other than cereals include tea leaves derived from Camellia sinensis (black tea leaves, oolong tea leaves, green tea leaves), Tochu tea, guava leaves, persimmon leaves, amazazuru, loquat leaves, chicory, young barley leaves, tomorrow leaves. The flavor can be imparted by adding the plant component, but the addition of the component can be performed within a range that does not impair the natural flavor and color of the barley tea beverage of the present invention. desirable. In addition, spices such as pepper and ginger can be added. When adding the spice, its type, shape (solid, liquid), state (dry, wet) is arbitrary, in the case of solid, the particle size and crushing degree are also arbitrary, and further, squeezed juice and its concentrated liquid , Dried product, alcohol extract and the like. However, even in such a case, addition in a range that does not impair the natural flavor and color of the barley tea beverage of the present invention is desirable.

[Preparation of barley tea beverage]
The production of the barley tea beverage of the present invention comprises a raw material extraction step, a preparation step, and a sterilization step.

(Raw material extraction process)
The raw material extraction step in the production of the barley tea beverage of the present invention comprises a step of hot water extraction of the raw material to be extracted from roasted barley having an L value of 30 to 40 used as a raw material or barley tea beverage consisting of pearl barley and / or corn. In order to prepare an extract from the raw material to be extracted and to mix the extract, the extract is extracted by hot water extraction from the raw material to be extracted consisting of roasted barley having an L value of 30 to 40 or pearl barley and / or corn. And mixing the extract, or combining roasted barley with L value of 30 to 40 with pearl barley and / or corn as a raw material to be extracted, and extracting the extract by hot water extraction from the raw material to be extracted It can be done by preparing.

  In the hot water extraction of the raw material to be extracted, the temperature of the water used for extraction is arbitrary and may be appropriately adjusted depending on the type of raw material to be extracted and the target flavor, but in the case of roasted barley with an L value of 30 to 40 70 to 120 ° C is preferable, and 80 to 100 ° C is more preferable. In the case of pearl barley, it is preferably 70 to 120 ° C, more preferably 80 to 100 ° C. In the case of corn, 70 to 120 ° C is preferable, and 80 to 100 ° C is more preferable. In the case of a mixture of roasted barley having an L value of 30 to 40 and pearl barley, 70 to 120 ° C is preferable, and 80 to 100 ° C is more preferable. In the case of a mixture of roasted barley having an L value of 30 to 40, pearl barley and corn, 70 to 120 ° C is preferable, and 80 to 100 ° C is more preferable.

  In the hot water extraction of the raw material to be extracted, the ratio of the raw material to be extracted and the water is arbitrary regardless of whether the extraction raw materials are combined and extracted, or when the extraction liquid obtained by extracting the raw materials to be extracted is mixed. Yes, it may be adjusted according to the production equipment and target flavor, but the weight ratio of water to the raw material to be extracted is preferably 1: 132 to 1: 0.031, more preferably 1:99 to 1:39. The density | concentration of the extract obtained is arbitrary, What is necessary is just to adjust with the form of the manufacturing equipment, the target flavor, and a drink.

(Preparation of raw material extract)
In the production of the barley tea beverage of the present invention, an extract of roasted barley having an L value of 30 to 40 and an extract of pearl barley and / or corn are blended to obtain a warm feeling when drinking the barley tea beverage. In order to prepare a high-flavored extract that suppresses bitterness and acupuncture produced under conditions, an extract of roasted barley having an L value of 30 to 40, or an extract of pearl barley and / or corn, It is necessary to adjust the Brix degree (brix contribution) given to the Brix degree. Here, the Brix degree is a concentration and can be measured by a differential refractometer (manufactured by Atago Co., Ltd.) using the refraction reading.

  When the barley tea beverage of the present invention is used as a container-packed beverage, from the viewpoint of imparting high flavor, the Brix contribution of the entire raw material to be extracted in the beverage is preferably 0.1 to 0.7, preferably 0.2 to 0.6 is more preferable. In the case of hot water extraction at 98 ° C., the Brix contribution in the beverage with roasted barley having an L value of 30 to 40 is preferably 0.1 to 0.7, and more preferably 0.2 to 0.6. In the case of an extract of roasted barley having an L value of 30 to 40, 0.09 to 0.3 is preferable, and 0.1 to 0.25 is more preferable. If the Brix contribution is low, a warm feeling due to drinking of the extract cannot be obtained. On the other hand, if the Brix contribution is large, the taste becomes strong and unfavorable in terms of flavor.

  In the case of using roasted barley having an L value of 31 to 35, the ratio of the Brix contribution of barley, pearl barley and corn is preferably 1: 0.5: 0.4 to 1: 0.04: 0.02. 0.5: 0.4-1: 0.04: 0.25 is more preferable. 1: 0.5: 0.4 to 1: 0.05: 0.25 is more preferable. This is because when the ratio is low, a warm feeling at the time of drinking cannot be obtained, and when the ratio is high, the flavor is not preferable.

(Formulation process)
The preparation process in the production of the barley tea beverage of the present invention comprises adding an arbitrary raw material to a predetermined extract and further adding water to obtain a beverage of a target concentration. The order of addition and the addition method of the arbitrary raw material and water are not limited, but for example, a method of adding a necessary amount of water after dissolving the spice powder in the extract adjusted to pH.

(Sterilization process)
The sterilization step in the production of the barley tea beverage of the present invention may employ any method that matches the beverage format to be provided, such as a container-packed barley tea beverage, but a heat sterilization method can be employed. If the heat sterilization condition is equivalent to 120 ° C. for 4 minutes or more, either retort sterilization or UHT sterilization may be used. When the manufacturing method of the high flavor barley tea drink of this invention is shown in a process: The hot water extract of the roasted barley of L value 30-40 and the hot water extract of pearl barley and / or corn are mixed, or L value Preparation of 30-40 roasted barley and hot water extract of pearl barley and / or corn by hot water extraction L 30-30 roasted barley hot water extract and pearl barley and / or corn mixed hot water extract Adding water to the blended hot water extract to bring the Brix contribution of the roasted barley hot water extract and pearl barley and / or corn with an L value of 30-40 into the range of 0.1-0.7 A step of blending; and a step of subjecting the blended barley tea beverage liquid to heat sterilization treatment at a sterilization strength equivalent to 120 ° C. for 4 minutes or more.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  [Test 1: Effect of L value of roasted barley and degree of beverage contribution Brix (° Bx) on flavor]

<Test method>
400 g of hot water of 98 ° C. was added to 40 g of roasted 6-jo barley (Canadian, hot-air roasted product, round grain) having an L value of 21 to 42, held for 30 minutes, and solid-liquid separated through a 120 mesh strainer. Water was added to the extract to obtain the following ° Bx and 20 ° C, followed by sensory evaluation of 4 trained panels. The evaluation criteria are as shown in Table 1.

<Result>
The results are shown in Table 2. When the L value was 32 to 40, the flavor tended to be good. When the L value was 36 to 38, there was a tendency for the flavor to decrease at an angle of B × 0.22 or more (meaning that the evaluation is not ◎ but ◯ or Δ). When the L value was 34 or less, there was a tendency for the flavor to decrease when the temperature was B x 0.18 or more, and when the value was 0.22 or more, the flavor was not good.

  [Test 2: Addition test to roasted barley]

<Test method>
20 g of the raw hot water extract shown in Table 4 adjusted to ° Bx0.24 was blended with 100 g of the extract obtained from roasted Rojo barley having an L value of 32 and adjusted to ° Bx0.24. Evaluation was carried out by the same sensory evaluation as in Test 1. However, the evaluation criteria are as shown in Table 3.

<Result>
The results are shown in Table 4. Good results were obtained with pearl barley and corn. In any case, the mixed solution after blending had a ° Bx of 0.24.

  Table 5 shows the properties of the raw materials in Table 4.

  [Test 3-1: Effect of L value of roasted barley to which pearl barley and corn were added, beverage contribution ° Bx, on flavor]

<Test method>
30 g of roasted Rojo barley, 4 g of pearl barley and 2 g of corn were mixed, hot water at 98 ° C. and 400 g was added, held for 30 minutes, and solid-liquid separated through a 120 mesh strainer to obtain a test beverage. The evaluation method was the same as in Test 1.

<Result>
The results are shown in Table 6. The flavor when the L value is 30 to 40 tends to be good, and the range of the L value from which good flavor can be obtained is wider than the case of only roasted six-row barley (Test 1) (evaluation of greater than or equal to ○ is obtained) L value range; it was 32-40 in test 1 and 30-40 in test 2). In addition, when the L value was 34, the tendency of the flavor to decrease when the roasted six-row barley contributed 0.3 ° Bx (meaning that the evaluation was not ◎ but ○ or △) was observed. When the L value was 31 to 32, the tendency of flavor reduction was observed at 0.24 or more. That is, in the case of L values of 31 to 34, it was confirmed that the flavor of Test 2 was better when the degree of ° Bx contribution of roasted six-row barley was higher than that of Test 1. The ratio of ° Bx contribution in this test was 1: 0.13: 0.11 for Rojo Barley: Corn: Barley.

  [Test 3-2: (1) Influence of flavor of roasted barley added with pearl barley and corn, beverage contribution ° Bx]

<Test method>
Roasted six-row barley (round grain, L value of 32), pearl barley (crashed product, L value of 36), corn (crashed product, L value of 22), 40 g of hot water of 98 ° C. and 400 g of hot water for 30 minutes The extract was obtained by solid-liquid separation through a 120-mesh strainer. The obtained extract was mixed and flavor evaluation was performed. The evaluation method was the same as in Test 1.

<Result>
The results are shown in Table 7. This table describes the flavor evaluation of each raw material when the ° Bx contribution is as follows. The addition of pearl barley to roasted Rojo Barley and corn resulted in a very good flavor. Moreover, at this time, it was a very favorable flavor in the whole range of ° Bx of at least 0.267 to 0.343. In the table, the total ° Bx means the total degree of ° Bx contribution of roasted six-row barley, corn and pearl barley.

  [Test 3-2: (2) Effect of roasted barley added with pearl barley and corn, beverage contribution, ° Bx, on flavor]

<Test method>
Roasted Rojo 6 barley (round grain, L value 32) 20-40 g, pearl barley 20-40 g, corn 20-40 g were mixed as appropriate so that the degree of contribution of ° Bx was the target value, and heat at 98 ° C. 400 g Water was added, held for 30 minutes, and solid-liquid separated through a 120 mesh strainer. The evaluation method was the same as in Test 1.

<Result>
The results are shown in Table 8. This table describes the flavor evaluation of each raw material when the ° Bx contribution is as follows. Roasted Rojo barley: pearl barley: corn, when the ratio of ° Bx contribution is 1: 0.1: 0.2 (overall, ° Bx is 0.286), 1: 1: 1 (overall , ° Bx was 0.66). When the ratio was 1: 0.01: 0.01 (overall, ° Bx was 0.224444), the flavor was unpleasant.

  [Test 4: Manufacturing test]

<Test method>
82 kg of roasted barley, 12 kg of pearl barley and 6 kg of corn were mixed, hot water was added and held, followed by solid-liquid separation (extract). The raw material which is not used for extraction was added to the obtained extract to obtain a packaged beverage having the composition shown in Table 9. Sterilization treatment was performed after filling the container, and the conditions were 121 ° C. × 20 minutes. Evaluation was performed before and after sterilization.
The evaluation method was the same as in Test 2.

<Result>
The results are shown in Table 10. Before sterilization, a sweet and fragrant fragrance derived from pearl barley and corn stood out, but after sterilization the scent of barley appeared and the flavor of wheat increased.

  [Test 5: Double blind parallel group comparison test in humans (physiological function evaluation test)]

<Test method>
Using the prescription beverage, a partial cooling improvement effect verification test was performed by the method described below.

(1. Method; Summary of partial cooling improvement effect verification test)
After the subject who had been rested ingested a placebo beverage (fake beverage) or a prescription beverage, the entire palm of the left hand of the subject was immersed in a water tank adjusted to 15 ° C. and cooled for 1 minute. One minute later, the time when the left hand was pulled up and the water droplet was wiped off was defined as 0 minute after cooling, and the palm temperature and blood flow were measured after 5 minutes, 10 minutes, 15 minutes, 20 minutes and 30 minutes from the start of cooling. Thermography was used for temperature, and a laser Doppler blood flow meter was used for blood flow, and the recovery rate due to temperature at each elapsed time was determined based on the temperature or blood flow immediately before each cooling. The recovery rate was calculated by the following formula: recovery rate after T minutes (%) = (value after T minutes−value immediately after cooling load (0 minutes)) / (before cooling load (−5 minutes)) Value-value immediately after cooling load (0 minutes)) x 100

[1] Test beverage:
Two prescription beverages listed in Table 11 and a placebo beverage were evaluated as test beverages. Ion exchange water (pseudo tea beverage) containing caramel color was used as a placebo beverage. The blending amount of roasted six-row barley, corn and pearl barley was described as the degree of contribution of ° Bx.

[2] Time schedule of partial cooling improvement effect verification test:
(1) Interview, physical examination, physical examination.
(2) Rest for about 45 minutes (room temperature 25-26 ° C., humidity 45-60%).
(3) After the end of rest (about 11 minutes before the end of the cooling load), thermography and blood flow before intake are measured.
(4) Intake 250 mL of test food 10 minutes before the end of the cooling load. 5 minutes after intake of test food, thermography and blood flow before cooling load are measured.
(5) A cooling load (15 ° C., 1 minute) is applied 9 minutes after the intake of the test food, and thermography and blood flow are measured immediately after the load (0), 5, 10, 15, 20, and 30 minutes.
(6) In the pre-inspection, ingest 250 mL of water instead of the test food. The pre-inspection shall be measured up to 15 minutes after the cold load.

[3] Measuring method:
(1) Thermography measures the entire palm of the left hand and laser blood flow meter measures the middle finger of the left hand. (2) Measurement takes the order of thermography and laser blood flow meter.

<Result>
The results are shown in FIGS. When the prescribed beverage was ingested, the body surface temperature recovered rapidly after the cooling load. Moreover, it turned out that the blood flow is increasing. As for blood flow, the prescription beverage showed a higher value than immediately after the cooling load.

  The present invention provides a warm feeling by roasting barley of barley tea, has a bitter taste / suckling suppressed, and has a well-balanced harmony of sweet fragrance, fragrant roasted flavor, and dark color tone. To provide a high flavor barley tea beverage.

Claims (8)

  A roasted barley extract having an L value of 30 to 40 is blended so that the Brix contribution to the whole beverage is 0.09 to 0.3, and an extract of pearl barley and / or corn is blended. And a method for producing a high flavor barley tea beverage with reduced bitterness and taste.   The method for producing a high-flavored barley tea beverage according to claim 1, wherein the roasted barley is Nijo barley or Rojo barley roasted barley.   An extract of roasted barley having an L value of 30 to 40 is blended with an extract of pearl barley and / or corn so as to have a Brix contribution of 0.04 to 0.5. 2. A method for producing a high flavor barley tea beverage according to 2.   The brix contribution total amount of the extract of roasted barley having an L value of 30 to 40 and the extract of pearl barley and / or corn is in the range of 0.1 to 0.7. The manufacturing method of the high flavor barley tea drink in any one of these.   The method for producing a high-flavored barley tea beverage according to any one of claims 1 to 4, wherein the barley tea beverage is a barley tea beverage that gives a warm feeling during drinking.   A high flavor barley tea beverage in which bitterness / egumi produced by the method for producing a high flavor barley tea beverage according to any one of claims 1 to 5 is suppressed.   The high flavor barley tea beverage according to claim 6, wherein the high flavor barley tea beverage is a container-packed barley tea beverage.   A roasted barley extract having an L value of 30 to 40 is blended so that the Brix contribution to the whole beverage is 0.09 to 0.3, and an extract of pearl barley and / or corn is blended. And a method for suppressing bitterness / egumi of barley tea beverages.