JP2013252113A - Taste improver for cereal-containing food and beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare material only a tiny amount of which is added to cereal-containing food and beverage, in particular to a packaged cereal tea beverage, to substantially enhance taste including so-called full-bodied taste such as rich feeling, thickness of taste and body feeling, by using roasted cereal raw material.SOLUTION: A taste improver for cereal-containing food and beverage includes heat-treated material obtained by subjecting roasted cereal extract liquid to heat treatment at 100-180°C for 10 minutes to 5 hours. Addition of a tiny amount of the taste improver for cereal-containing food and beverage to a cereal tea beverage results in substantially enhancing taste feeling including so-called full-bodied taste such as rich feeling, thickness of taste and/or body feeling.

Description

  The present invention relates to a taste improving agent for cereal-containing food and drink. More specifically, by adding a trace amount to cereal-containing foods and beverages, particularly container-packed cereal beverages, the grain tea beverage has a rich feeling, thickness of taste, body feeling, etc., which can enhance the so-called richness, It relates to a taste improver.

  Barley tea drinks, brown rice tea drinks, or so-called mixed tea drinks made by mixing tea and roasted cereals, have a refreshing flavor with little astringency and good throat, subtle bitterness, and rich taste. Established as a summer beverage, products filled with cans or PET bottles are provided, and the products are consumed and consumed at a high level, with high support from consumers leaving sweets. However, these container-packed barley tea beverages, brown rice tea beverages and mixed tea beverages are adapted to mass production, in order to increase the microbial stability so that they can be extracted by an industrial method and can withstand long-term storage. It is necessary to perform strong sterilization. As a result, the industrial manufacturing process and sterilization process result in a flavor product that is sufficiently satisfactory as compared to the case where it is drowned in a kettle or a teapot at home or in a coffee shop, accompanied by the loss of flavor and deterioration of flavor caused by heating. It was extremely difficult.

As a means for eliminating such drawbacks, a method of adding an extract from cereal or roasted cereal to a beverage has been proposed. For example, malt is extracted with an aqueous ethyl alcohol solution having a concentration of 25 to 93% by weight. The flavor improving agent (patent document 1) used for imparting and enhancing the malt feeling and volume feeling of beer-like beverages and malt extracted from the resulting extract with an aqueous ethyl alcohol solution having a concentration of 25 to 93% by weight. Flavor improver comprising an extract obtained by the above (Patent Document 2), flavor improver for dairy products, etc. comprising an extract obtained by extracting roasted barley with 30 to 95% by weight ethanol aqueous solution (Patent Document 3) ), A method for producing a flavor-imparting agent for beer-based beverages and roasted beverages by heating the pulverized cereal and then recovering the extract extracted by protease treatment (Patent Document) ), The aroma is recovered from the roasted cereal by the steam distillation method as the first step, and the residue is subjected to a saccharide-degrading enzyme treatment as the second step to obtain an enzyme-treated extract. A method for producing a flavor improving agent for beer-flavored beverages, comprising mixing the enzyme-treated extract obtained in the second step and the recovered aroma obtained in the first step as a step (Patent Document 5) ), A flavor improver for beer-flavored beverages (Patent Document 6), and fermentation using brewer's yeast, comprising an extract obtained by heating malt to inactivate endogenous enzymes and then adding protease and amylase. In a method for producing an alcoholic beverage, a method for producing a fermented alcoholic beverage comprising adjusting the liquid color and flavor of a fermented alcoholic beverage using a Maillard reaction product of sugar and proteolysate and a preparation thereof (Patent Document 7) A method for obtaining a malt alcoholic beverage using a miche formed by mixing malt with paste-like ground barley obtained by heat-treating ground barley suspended in water at 90 ° C to 125 ° C ( Patent Document 8), producing beer and sparkling liquor using processed plant products obtained by treating plants such as malt with a high-temperature and high-pressure fluid at 140 to 500 ° C. under an oxygen concentration of 0 to 1 μg / mL And a barley seed or barley malt extract is treated at 120 ° C. to 150 ° C. to produce a compound group corresponding to a molecular weight of 6.0 × 10 ^{3 to} 6.4 × 10 ^3. The manufacturing method (patent document 10) etc. of the beer taste drink etc. which include the process of adding yeast using a process liquid and fermenting are proposed.

  However, the fragrance extract obtained by the method described in Patent Documents 1 to 3 has a drawback that the deterioration proceeds due to sterilization after the addition of beverages, and the extract described in Patent Documents 4 to 6 has its titer. The inventions of Patent Documents 7 to 10 are inventions related to a method for improving the flavor of beer flavored beverages, but do not provide a material that enhances the flavor by adding a small amount.

Japanese Patent No. 4214517 Japanese Patent No. 4122391 Japanese Patent No. 4444124 JP 2008-43331 A JP 2010-252643 A JP 2011-97855 A Japanese Patent No. 3836117 JP-A-2005-348677 JP 2009-173670 A WO2009 / 078359

  The problem to be solved by the present invention is to greatly enhance so-called richness such as richness, taste thickness, and body feeling by adding a small amount to a cereal-containing food and drink, particularly a container-packed cereal tea beverage. The material that can be used is to prepare the raw material for roasted grains.

  In view of the above-mentioned problems, the present inventors thought that it would be possible to obtain an effective taste improver for a grain-containing beverage by adding some treatment to the roasted grain extract itself, and conducted earnest research. I came.

  Conventionally, in the manufacture of barley tea, brown rice tea, mixed tea beverages, etc., retort sterilization (121 ° C., about 10 minutes) and UHT sterilization (135 ° C., about 1 minute) are essential processes, and unpleasant odors generated by this process Is called a so-called retort odor, heat sterilization odor or the like, and has been regarded as an undesirable odor.

  Therefore, when the roasted cereal tea extract was heated, the so-called heated odor increased, and it was completely unexpected that an effective taste improving agent could be produced.

  However, surprisingly, the barley tea extract is heated at a high temperature (Bx 50 °, 130-140 ° C., about 30 minutes) at a concentration higher than the drinking concentration, and the processed product is added to the grain tea beverage. As a result, a flavor material having a very strong taste enhancing effect was obtained even with addition of only about 1 ppm. In addition, when the barley tea was extracted or after the protease treatment or saccharide-degrading enzyme treatment, the effect became stronger.

Thus, the present invention provides the following.
(1) A taste improving agent for cereal-containing food and drink, comprising a heat-treated product obtained by heat-treating a roasted cereal extract at 100 to 180 ° C. for 10 minutes to 5 hours.
(2) The taste improving agent according to (1), wherein the roasted cereal extract is Bx1 ° to Bx80 ° in terms of refractive sugar (20 ° C) as a solid content concentration.
(3) The taste improving agent according to (1) or (2), wherein the roasted grain extract is an enzyme-treated product treated with a protease and / or a saccharide-degrading enzyme.
(4) The roasted grain extract is an extract of one or more roasted grains selected from roasted barley, roasted rice, roasted germinated brown rice and roasted wheat (1) to (3 ) Any taste improving agent.
(5) The taste improver of (1) to (4), wherein one or more selected from monosaccharides, disaccharides or oligosaccharides are added and heat-treated.
(6) Grain-containing food / beverage products containing the taste improving agent in any one of (1)-(5).
(7) The cereal-containing food or drink according to (6), wherein the cereal-containing food or drink is cereal tea.
(8) A method for enhancing the taste of a cereal-containing food or drink, comprising adding the taste improver according to any one of (1) to (5) to the cereal-containing food or drink.

  ADVANTAGE OF THE INVENTION According to this invention, the usual roasted grain extract can be used as a raw material, and the taste improving agent effective in the taste enhancement of grain-containing food / beverage products can be provided by processing this. Further, by adding a trace amount of the taste improving agent of the present invention to container-packed beverages such as barley tea, brown rice tea or mixed tea and beer flavored beverages, the taste such as richness, thickness of taste, and body feeling can be enhanced. Can do. Therefore, it can be used for the production of highly flavored barley tea, brown rice tea or mixed tea and beer flavored beverages, and when these beverages are manufactured, the amount of grain used as a raw material must be reduced for cost reduction. It can be used for flavor correction.

  The roasted grain extract in the present invention refers to a liquid extracted from a roasted grain raw material with an aqueous solvent or a concentrated liquid thereof.

  The roasted grains used in the present invention include, for example, roasted barley (barley tea), roasted rice (brown rice used in so-called brown rice tea), roasted brown rice (a roasted brown rice), roasted germinated rice, Roasted wheat, roasted pearl barley (roasted tea), roasted buckwheat berries (buckwheat tea), roasted corn, roasted sesame, roasted quinoa, roasted amaranth, roasted millet, roasted millet, roasted millet, roasted Examples include roasted soybeans. Of these, roasted barley, roasted rice, roasted germinated brown rice and roasted wheat are particularly preferable.

  If necessary, for example, tea such as green tea, oolong tea, black tea, post-fermented tea; sage, thyme, marjoram, oregano, basil, peppermint, perilla, lemon balm, verbena, savory, rosemary, Lemongrass, blueberry leaf, bay leaf, mate tea, eucalyptus leaf, sassafras, sandalwood, green wormwood, assembly, red pepper, cinnamon, kasha, star anise, wasabi, horseradish, marsh, mustard, tonka bean, feneglique, salamander, Black pepper, white pepper, allspice, nutmeg, mace, clove, seri, angelica, chervil, anise, fennel, tarragon, coriander, cumin, dill, caraway, galanga, carda , Ginger, gadget, turmeric, vanilla, juniper berry, winter green, german chamomile, roman chamomile, chrysanthemum flower, lavender, hibiscus flower, saffron, marigold, orange flower, mallow flower, rose hip, hawthorn, longan, Kukosi, Sandu (Mousenoke), Orange peel, Lemon peel, Marshmallow root, Ginseng, Densitin ginseng, Ezokogi, Gymnema, Rooibos tea, Shiitake tea, Dokudami, Ketsumeishi, Tochu tea, Hub tea, Achacha tea tea, Obaco tea, Sakura tea , Sweet tea, bamboo leaf tea, kelp tea, matsuba tea, tomorrow leaf tea, guava tea, loquat leaf tea, aloe tea, turmeric tea, horsetail tea, safflower tea, saffron tea, confrey tea, wolfberry tea, mugwort tea Ginkgo leaf tea, Karin tea, mulberry leaf tea, burdock tea, taranoki tea, dandelion tea, peanut tea, elderberry tea, mud peach tea, megurinoki tea, rakanka tea, etc. Good.

  The extraction solvent is mainly water, and about 0.01 to 5% by mass of vitamin C or sodium ascorbate is added to the roasted cereal raw material as an antioxidant in the water during extraction or the extracted liquid after extraction. May be. If necessary, a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the entire solvent. You can also

  The amount of the solvent (water) used for the extraction can be arbitrarily selected, but is generally 5 to 50 times (mass), preferably 10 to 20 times, the amount of roasted grain raw material. The temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C. As an operation method for obtaining the extract of the present invention, any of column extraction, batch type, extraction with a kneader and the like can be performed.

  In addition, an enzyme treatment can be performed on the extraction liquid during and / or after extraction. Enzymatic treatment decomposes polysaccharides such as starch, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable. There is no restriction | limiting in particular as an enzyme which can be used for this enzyme process, For example, protease, a saccharide-degrading enzyme, a lipase, a tannase, a chlorogenic acid esterase etc. can be illustrated.

  A certain amount of protein remains in the roasted grains even after roasting, and the effect of the subsequent heating reaction is particularly enhanced by performing protease treatment. Proteases are enzymes that hydrolyze peptide bonds of proteins and peptides. Examples of proteases that can be used in the present invention include various commercially available proteases. The amount of protease used varies depending on the titer, etc., and cannot be generally specified, but is usually 0.01 to 100 U / g, preferably in the range of 1 to 80 U / g, based on the mass of the roasted cereal raw material. It can be illustrated.

  The roasted grain contains a considerable amount of polysaccharides even after roasting. By prehydrolyzing this polysaccharide with a saccharide-degrading enzyme, the effect of the subsequent heating reaction Is particularly high. Specific examples of the carbohydrase include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, mannanase, α-galactosidase and the like. . Of these, α-amylase, β-amylase, and glucoamylase can be exemplified as particularly preferred saccharide-degrading enzymes.

  The amount of saccharide-degrading enzyme used is not generally defined by the type of enzyme used or the amount of polysaccharide present in the roasted cereal, but is generally 0.1 to 1, based on the mass of the roasted cereal raw material. 000 U / g, preferably in the range of 1 to 100 U / g, or in the case where multiple kinds of enzymes are usually contained in the preparation and are difficult to express in an active unit, it is usually 0 for the roasted cereal raw material. An example is in the range of 0.01 to 5% by mass, preferably 0.1 to 2% by mass.

  Moreover, the effect of the subsequent heating reaction is also particularly enhanced by performing the lipase treatment. The lipase that can be used in the present invention is not particularly limited. For example, lipases derived from microorganisms such as Aspergillus genus, Mucor genus, Candida genus, Rhizopus genus, lipase obtained from porcine pancreas, lamb, lamb Oral lipase collected from the pharyngeal secretion line of calves can be used as appropriate, but it is preferable to use a lipase that liberates palmitic acid, stearic acid, and oleic acid from the fatty acid composition composed of cocoa butter. . The amount of lipase used varies depending on the titer, etc. and cannot be generally specified, but is usually 0.01 to 10% by weight, preferably 0.1 to 5% by weight, based on the roasted cereal raw material. Can do.

  In addition, since some roasted grains contain tannin and chlorogenic acid, it is also effective to decompose them with tannase or chlorogenic acid esterase. Tannase is an enzyme that hydrolyzes a depside bond in which gallic acid is ester-bonded to a hydroxyl group in tannin, for example, an enzyme that hydrolyzes epigallocatechin gallate to epigallocatechin and gallic acid. Specific examples of tannase that can be used in the present invention include tannase (500 U / g; manufactured by Kikkoman), tannase (5,000 U / g; manufactured by Kikkoman), and tannase (500 U / g; Mitsubishi). Chemical Foods Co., Ltd.) can also be used. The amount of tannase used cannot be generally specified depending on the titer and the like, but is usually 0.1 to 50 U / g, preferably 0.5 to 20 U / g, based on the mass of the roasted cereal raw material. It can be illustrated.

  As an enzyme treatment condition, when adding an enzyme at the time of extraction of roasted cereal raw materials in batch type, extraction with a kneader, etc., for example, usually 5 to 50 parts by mass of water per 1 part by mass of roasted cereal raw material, preferably Add 10 to 20 parts by mass, sterilize at 60 to 121 ° C. for 2 seconds to 20 minutes, and cool, then add enzyme and perform enzyme treatment at 20 to 60 ° C. for 30 minutes to 24 hours. After the enzyme treatment, the enzyme is deactivated by heating at 60 to 121 ° C. for 2 seconds to 20 minutes, and then cooled, solid-liquid separation, and filtration is performed, whereby an enzyme-treated roasted grain extract can be obtained. . In addition, in the case of column extraction, batch type, kneader extraction, etc., when an enzyme is added to the extracted liquid after extraction of roasted cereal raw materials, the enzyme is added to the extracted liquid, and the temperature is 20 to 60 ° C. for 30 minutes. Perform enzyme treatment for ~ 24 hours. After the enzyme treatment, the enzyme is deactivated by heating at 60 to 121 ° C. for 2 seconds to 20 minutes, and then cooled, solid-liquid separation, and filtration is performed, whereby an enzyme-treated roasted grain extract can be obtained. .

  In addition, the roasted grain extract may be subjected to a contact treatment with PVPP (polyvinyl polypyrrolidone) and / or activated carbon with respect to the extract during and / or after the extraction together with the enzyme treatment or separately from the enzyme treatment. May be performed.

  PVPP has the property of adsorbing polyphenols, and the content of polyphenols in the roasted grain extract can be reduced by subjecting the roasted grain extract to contact with PVPP. The amount of PVPP used can generally be in the range of 15 to 300 mass%, particularly 30 to 150 mass%, based on the mass of the roasted cereal raw material. The contact treatment with PVPP can be performed during the extraction of the roasted cereal raw material or by adding PVPP to the extract and stirring for 10 minutes to 2 hours at a temperature in the range of about 10 ° C to 60 ° C, for example. . Thereafter, appropriate separation means such as centrifugation and filtration can be employed to obtain a clear extract. Thereby, the roasted grain extract liquid which reduced polyphenols can be obtained.

  Activated carbon has the property of adsorbing low-polar components, polyphenols, and the like, and the content of polyphenols in the roasted cereal extract can be reduced by subjecting the roasted cereal extract to contact with activated carbon. The amount of activated carbon used can generally be in the range of 15 to 300 mass%, particularly 30 to 150 mass%, based on the mass of the roasted grain raw material. The contact treatment with activated carbon can be performed during extraction of the roasted cereal raw material or by adding activated carbon to the extract and stirring for 10 minutes to 2 hours at a temperature in the range of about 10 ° C. to 60 ° C., for example. . Moreover, if it is the process with respect to an extract, it can also process by flowing through the column filled with the activated carbon of a granular state within the range of SV (space velocity) = 1-100, Preferably 5-20. Thereafter, appropriate separation means such as centrifugation and filtration can be employed to obtain a clear extract. Thereby, the roasted grain extract liquid which reduced polyphenols can be obtained.

  The roasted cereal extract thus obtained has a Bx of about 1 ° to 10 ° and can be directly subjected to heat treatment, but it is preferable that the concentration at the time of heat treatment is somewhat high.

  The concentration of the roasted cereal extract when subjected to heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, most preferably. Can be between Bx30 ° and Bx55 °. If the concentration is too low, the heating effect is difficult to achieve. In addition, it is known that a so-called retort odor and heated odor are generated at a normal drinking level (about Bx 0.3 °), but a low-concentration heat treatment has the same flavor as the retort odor. As a result, it cannot be obtained as a material that is sufficiently effective as a taste improver. Moreover, when the concentration is low, there is a possibility that a large amount of addition to the cereal-containing food or drink is required. On the other hand, if the concentration is too high, the viscosity is high and uniform heating cannot be performed, which may cause problems such as scorching.

  As a method for increasing the concentration of the roasted cereal extract, concentration means such as reduced pressure concentration, RO membrane concentration, freeze concentration and the like can be employed.

  As another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the roasted grain extract may be employed. As the saccharide to be used, monosaccharide, disaccharide or oligosaccharide is preferable, and ribose, xylose, arabinose, glucose, fructose, rhamnose, lactose, maltose, sucrose, trehalose, cellobiose, maltotriose, chickenpox etc. Can do. As addition amount of saccharides, 0.01-2 mass parts can be mentioned with respect to 1 mass part of tea extract about Bx1 degree-Bx10 degree.

  A feature of the present invention is that the roasted grain extract thus obtained is heat-treated. In addition to sugars and amino acids that serve as the material for the so-called Maillard reaction, it is thought that specific ingredients (polyphenols, flavonols, saponins, etc.) derived from roasted cereals react in a complex manner to produce taste-enhancing ingredients. It is done.

  The reaction temperature in the heat treatment of the roasted cereal extract is 100 ° C to 180 ° C, preferably 110 ° C to 170 ° C, more preferably 120 ° C to 150 ° C, and even more preferably 130 ° C to 140 ° C. . When the temperature is too low, it is difficult for the heating reaction to proceed, and the effect as a taste improver is hardly exhibited. If the temperature is too high, the change due to heating is too large, and the purpose as a taste improver cannot be achieved.

  Moreover, as reaction time in heat processing, it is necessary to ensure time required for reaction, It is 10 minutes-5 hours, Preferably it is 20 minutes-3 hours, More preferably, it can be 30 minutes-2 hours. When the reaction time is too short, the reaction does not proceed sufficiently, and the effect as a taste improver is hardly exhibited. When reaction time is too long, the change by heating will be too large and the objective as a taste improving agent will be unable to be achieved.

  In the present invention, it is preferable to use an autoclave capable of heating and stirring the contents in a closed system for the heat treatment. As the operation of the autoclave, after charging the roasted grain extract as the contents, the container is sealed, and the air in the head space is left as it is or is replaced with oxygen or an inert gas, followed by heating under the above conditions. After the treatment and cooling, the heat-treated product is recovered from the inside of the kettle. When starch is generated in the recovered product, the starch can be removed by a treatment such as filtration or centrifugation.

  The heat-treated product recovered from the kettle can be used as it is as a taste improver. However, if desired, it can be further concentrated or added with an excipient such as dextrin, modified starch, cyclodextrin, gum arabic, etc. In addition, it can be made into a paste, and can also be made into a powdery taste improving agent composition by drying such as spray drying, vacuum drying, freeze drying and the like.

  Moreover, when setting it as a taste improving agent composition, natural or compounded fragrance | flavors, such as grain flavor, can also be added in a composition.

  The taste improver or taste improver composition thus obtained can be added to various grains-containing foods and drinks in an amount of about 0.1 ppm to 1%, so that the so-called richness such as richness, taste thickness, and body feel can be obtained. It can be enhanced and balance can be improved. In addition, the thickness of the taste is a sensation that when the food / drink is contained in the mouth or swallowed, it lasts for a while from the whole mouth to the back of the throat and feels deep. The body feeling is a sense that the skeleton of the taste is firm, mellow and bulging, and brings strength to the entire taste. The balance means the taste balance of the roasted grains, and means a sense that the bitterness, astringency, sweetness, and the above-mentioned taste thickness and body feeling are well harmonized.

  Examples of the cereal-containing foods and beverages to which the taste improver or taste improver composition of the present invention is added include, for example, barley tea drinks, brown rice tea drinks, teas and roasts filled in PET bottles, cans or paper containers. Tea-based beverages such as so-called mixed tea beverages mixed with roasted cereals; beer-flavored beverages such as beer, sparkling liquor, so-called third beer, non-alcoholic beer-flavored beverages; barley tea, brown rice tea, mixed tea or beer, etc. Examples of ice cream, soft cream or sorbet frozen confections with flavors of biscuits; biscuits, cookies, rice crackers, buns, chocolates, cream-containing confectionery, bread etc. with flavors such as barley tea, brown rice tea, mixed tea or beer be able to.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

Example 1
1000 g of barley tea crushed in 9000 g of water (roasted rojo barley with an L value of 34) was added, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. To this, 20 g of cochlase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (2% to barley tea) was stirred for 15 minutes, followed by enzyme treatment at 45 ° C. for 16 hours. went. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and barley tea residue solids were removed by a basket-type centrifuge with an exposed cloth. Two filter papers (manufactured by ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm) were subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 150 g of cellulose powder to obtain 8225 g of a clear extract. This extract was concentrated under reduced pressure to obtain 1234 g of a Bx50 ° concentrate.

  500 g of the concentrated liquid was charged into a 1 L autoclave and sealed, then heated with stirring, heated over about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., the contents were taken out, It filtered with 200 mesh Saran, and the taste improving agent (this invention product 1: 488g, Bx50 degrees) was prepared.

(Example 2)
The amount of the present invention product 1 shown in Table 1 below was added to a commercially available barley tea beverage (in a 1 L paper container) (reference product 1), and sensory evaluation was performed by 10 well-trained panelists. The evaluation method and evaluation criteria were scored with a maximum of 10 points, with reference product 1 as the control, and the richness was unchanged compared to the control: 0 points, slightly stronger: 2 points, slightly stronger: 4 points, stronger: 6 Points, 8 points that are clearly strong, 10 points that are very strong, and there is no difference from the control in terms of good balance as a barley tea drink: 0 points, slightly better: 2 points, slightly better: 4 points, clearly Sensory evaluation was performed with good: 6 points, very good: 8 points, and extremely good 10 points. The average score is shown in Table 1.

  As shown in Table 1, when the product 1 of the present invention was added to the reference product 1 (commercial barley tea), the richness and balance were slightly improved even with the addition of only 0.2 ppm. Further, when the addition amount was further increased and the addition amount was from 10 ppm to 100 ppm, as the addition amount was increased, both the richness and the balance were improved, and the addition of 100 ppm was evaluated to be clearly good.

(Example 3)
Into a 5 L column is charged 1000 g of unground crushed barley tea (roasted Rojo so that the L value is 34), and 9000 g of 90 ° C. hot water is fed from the top of the column and extracted over 2 hours (2250 g, 4 times) The extraction liquid was extracted from the lower part of the column to obtain 8235 g (B × 5.2 °) of the extraction liquid. This extract was designated as No.1. 2 Suction filtration (decompression degree: 13.33 KPa) was performed at a constant pressure using a Nutsche pre-coated with 150 g of cellulose powder on a filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm), then concentrated under reduced pressure and concentrated at B × 20 ° 2125 g of a liquid (reference product 2) was obtained.

  After charging Reference Material 2 (500 g) into a 1 L autoclave, sealing, heating with stirring, heating up over about 30 minutes, heating at 135 ± 2 ° C. for 1 hour, cooling to 30 ° C., contents Was taken out and filtered through 200 mesh Saran to prepare a taste improver (product of the present invention 2: 491 g, Bx20 °).

Example 4
3 g of coculase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (0.5% with respect to reference product 3) was added to reference product 2 (600 g) at 45 ° C. After performing the enzyme treatment for 16 hours, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and filtered through an exposed cloth to obtain 595 g of an enzyme treatment solution (Reference product 3).

  After charging Reference Material 3 (500 g) into a 1 L autoclave, sealing, heating with stirring, heating up over about 30 minutes, heating at 135 ± 2 ° C. for 1 hour, cooling to 30 ° C., contents Was taken out and filtered through 200 mesh Saran to prepare a taste improver (product of the present invention 3: 491 g, Bx20 °).

(Example 5)
Reference product 2 (600 g), coculase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) 3 g (0.5% with respect to reference product 2) and protease M (Amanoenzyme) Manufactured: 5500 U / g) 0.6 g (0.1% with respect to the reference product 2) was added, and after enzyme treatment at 45 ° C. for 16 hours, sterilized at 90 ° C. for 10 minutes, then 30 ° Then, the mixture was filtered through an exposed cloth to obtain 595 g of an enzyme treatment solution (Reference product 4).

  After charging Reference Material 4 (500 g) into a 1 L autoclave and sealing, heated with stirring, heated for about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., contents Was taken out and filtered through 200 mesh Saran to prepare a taste improver (product of the present invention: 491 g, Bx20 °).

(Example 6)
Reference product 2 (600 g), coculase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods) 3 g (0.5% with respect to reference product 2), protease M (Amanoenzyme) Manufactured: 5500 U / g) 0.6 g (0.1% with respect to reference product 2) and Sumiteam C (registered trademark: cellulase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.12 g (0.02 with respect to reference product 2) %), And after sterilizing at 45 ° C. for 16 hours and then sterilizing at 90 ° C. for 10 minutes, cooling to 30 ° C., filtering through an exposed cloth, and 595 g of enzyme-treated solution ( Reference product 5) was obtained.

  After charging Reference Material 5 (500 g) in a 1 L autoclave, sealing, heating with stirring, heating up over about 30 minutes, heating at 135 ± 2 ° C. for 1 hour, cooling to 30 ° C., contents Was taken out and filtered through 200 mesh Saran to prepare a taste improving agent (Product 5 of the present invention: 492 g, Bx20 °).

(Example 7)
25 ppm of the reference products 2 to 5 or the present invention products 2 to 5 were added to the reference product 1, and sensory evaluation was performed by 10 well-trained panelists. The evaluation method and evaluation criteria were the same as in Example 2. The average points are shown in Table 2.

  As shown in Table 2, with respect to the reference product 1 (commercial barley tea), the ones added with the reference products 2 to 5 that were not subjected to high-temperature heat treatment were not different from those of the additive-free product. The products to which the present invention products 2 to 5 which had been treated were added had good body taste and balance evaluation. In the case where 25 ppm of the present invention product 2 which has not been subjected to the enzyme treatment is added to the reference product 1, the richness and balance are slightly improved as compared with the non-added reference product 1, but the heat treatment is performed after the enzyme treatment. The ones to which the inventive products 3 to 5 were added were further improved in taste and balance compared to the inventive product 2 not subjected to the enzyme treatment. Among these, the product 5 of the present invention treated with amylase, cellulase and protease in combination as the enzyme treatment was the best.

(Example 8)
1000 g of barley tea crushed in 9000 g of water (roasted rojo barley with an L value of 34) was added, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. To this, 20 g of coculase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (2% of barley tea), 4 g of protease M (manufactured by Amano Enzyme: 5500 U / g) (0 barley tea) .4%) and Sumiteam C (cellulase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.8 g (w / w tea 0.08%) were added and stirred for 15 minutes, followed by enzyme treatment at 45 ° C. for 16 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and barley tea residue solids were removed by a basket-type centrifuge with an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm) was filtered by suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 150 g of cellulose powder, and 8458 g (B × 7.9) of a clear extract. °).

  The extract was diluted and diluted with Bx5 °, and the extract was concentrated under reduced pressure to prepare concentrates of Bx10 °, Bx30 °, Bx50 °, and Bx70 °, respectively. 500 g of each diluted solution or concentrated solution was charged in a 1 L autoclave, sealed, heated with stirring, heated up over about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., The contents were taken out and filtered through 200 mesh Saran to prepare the following taste improver.

Invention product 6: Bx5 °
Invention product 7: Bx10 °
Invention product 8: Bx30 °
Invention product 9: Bx50 °
Invention product 10: Bx70 °
Example 9
As in Example 2, the present invention products 6 to 10 were added to the reference product 1 so as to have a soluble solid content of 5 ppm (converted as Bx as the soluble solid content concentration), and 10 well trained panelists The sensory evaluation was performed. The evaluation method and evaluation criteria were the same as in Example 2. The average points are shown in Table 3.

  As shown in Table 3, the higher the concentration in the heat treatment, the higher the effect of improving the richness and balance by adding to the barley tea beverage, but the improvement effect is significant even at a low concentration of Bx5 ° (Product 6 of the present invention). It was seen.

(Example 10)
3 kg of barley tea crushed to 27 kg of water (roasted Nijo barley to L value 32) was added, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. To this, 60 g of coculase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (2% of barley tea), 12 g of protease M (manufactured by Amano Enzyme: 5500 U / g) (0 barley tea) .4%) and Sumiteam C (cellulase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 2.4 g (w / w tea 0.08%) were added and stirred for 15 minutes, followed by enzyme treatment at 45 ° C. for 16 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and barley tea residue solids were removed by a basket-type centrifuge with an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5μ, 30 cm) was subjected to suction filtration at a constant pressure (depressurization degree 13.33 KPa) using a Nutsche pre-coated with 450 g of cellulose powder, and a clear extract 25.3 Kg (B × 7) .9 °).

  This extract was concentrated under reduced pressure to prepare a Bx40 ° concentrate, a Bx50 ° concentrate, and a Bx60 ° concentrate. 500 g of each concentrated solution was charged in a 1 L autoclave and sealed, then heated with stirring, heated over about 30 minutes, heated at the following temperature for the following time, cooled to 30 ° C., and the contents were taken out. The following taste improver was prepared by filtration through 200 mesh Saran.

Invention product 11: Bx40 °, heating temperature: 140 ± 2 ° C., 30 minutes Invention product 12: Bx50 °, heating temperature: 130 ± 2 ° C., 1 hour Invention product 13: Bx60 °, heating temperature: 120 ± 2 C., 2 hours (Example 11)
As in Example 2, the present invention products 11 to 13 were added to the reference product 1 so as to have a soluble solid content of 5 ppm (converted as a soluble solid content concentration of Bx), to 10 well trained panelists. The sensory evaluation was performed. The evaluation method and evaluation criteria were the same as in Example 2. The average points are shown in Table 4.

  As shown in Table 4, the inventive products 11 to 13 using Nijo barley (L value 32) as raw materials are also barley tea, similar to the inventive product 1 using 6jo barley tea (L value 34) as barley tea. The effect of improving the richness and balance by adding to beverages was observed. In addition, at a concentration of Bx 40 °, heated at 140 ° C. for 30 minutes (invention product 11), at a Bx 50 ° concentration, heated at 130 ° C. for 1 hour (invention product 12), and at a concentration of Bx 60 °, The difference in the taste improving effect of those heated at 120 ° C. for 2 hours (Invention product 13) is not so large, but it is recognized that a high effect can be obtained by a long-time reaction even at a slightly low temperature if the concentration is high. It was.

(Example 12)
5 kg of barley tea crushed in 45 kg of water (roasted 6-row barley to an L value of 34) was added, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. To this, 100 g of cochlase (registered trademark: an amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (2% of wheat tea) was stirred for 15 minutes, and then subjected to enzyme treatment at 45 ° C. for 16 hours. went. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and barley tea residue solids were removed by a basket-type centrifuge with an exposed cloth. 2 Filter paper (ADVANTEC made particle size 5μ, 30cm) pre-coated with Nutsche 500g cellulose powder and suction filtration (decompression degree 13.33KPa) at a constant pressure to obtain a clear extract 40.9Kg It was. This extract was concentrated under reduced pressure to obtain 6.7 kg of Bx50 ° concentrate (Comparative product 1).

  The concentrated solution (Comparative product 1) is divided into 500 g portions, each charged into a 1 L autoclave, sealed, heated with stirring, heated up over about 30 minutes, 110 ± 2 ° C., 120 ± 2 ° C., 135 ± Heated at 2 ° C., 150 ± 2 ° C., 170 ± 2 ° C. for 1 hour, cooled to 30 ° C., taken out contents, filtered through 200 mesh Saran, and prepared each taste improver.

Invention product 1: 135 ± 2 ° C.
Invention product 14: 110 ± 2 ° C.
Invention product 15: 120 ± 2 ° C.
Invention product 16: 150 ± 2 ° C.
Invention product 17: 170 ± 2 ° C.
(Example 13)
In the same manner as in Example 2, 10 ppm of Comparative Product 1, Invention Product 1 or 14 to 17 was added to Reference Product 1, and sensory evaluation was performed by 10 well-trained panelists. The evaluation method and evaluation criteria were the same as in Example 2. The average score is shown in Table 5.

  As shown in Table 5, the sensory evaluation of the beverage obtained by adding 10 ppm of the comparative product 1 which is an unheated barley tea extract to the reference product 1 was not different from the reference product 1 at all. In contrast, the beverages obtained by adding 10 ppm each of the heat-treated product of the present invention to the reference product 1 were clearly improved in both body and taste compared to the reference product 1. Among these, the product 1 of the present invention was particularly good, and then the products 16 and 17 of the present invention were good. Moreover, since the effect was seen by both this invention products 15 and 14, it is thought that the effect by heating comes out within about 100 to 180 degreeC as heating temperature.

  While Bx of Reference Product 1 is 0.3 °, Comparative Product 1, Invention Product 1 or 15 to 17 have Bx of 50 °, respectively. Therefore, the increase of Bx when 10 ppm is added is 0.0005 °. It becomes calculation. Therefore, the increase in Bx when these invention products are added to the reference product 1 is only 0.17% increase over the original Bx. Therefore, it is considered that it is well within the expected range that even if 10 ppm of Comparative Product 1 which is just an extract of barley tea is added to Reference Product 1, there is no sensory difference from the additive-free product.

  On the other hand, with the addition of the product of the present invention, the richness and balance are all improved, and it is considered that a new component extremely effective for improving the flavor is generated by the action of heating at a high temperature.

(Example 14)
1000 g of pearl barley tea (Chinese raw material roasted to L value 32) ground into 9000 g of water was added, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. 20 g of coculase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (2% of pearl barley tea) was added and stirred for 15 minutes, followed by enzyme treatment at 45 ° C. for 16 hours. Went. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, then cooled to 30 ° C., and after removing the pearl barley tea residue solids with a basket-type centrifuge with an exposed cloth. Two filter papers (manufactured by ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm) were subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 150 g of cellulose powder to obtain 8225 g of a clear extract. This extract was concentrated under reduced pressure to obtain 941 g of Bx50 ° concentrate.

  500 g of the concentrated liquid was charged into a 1 L autoclave and sealed, then heated with stirring, heated over about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., the contents were taken out, It filtered with 200 mesh Saran, and the taste improving agent (this invention product 18: 489g, Bx50 degrees) was prepared.

(Example 15)
1000 g of roasted rice pulverized in 9000 g of water (brown rice used for so-called brown rice tea; roasted white rice having L value of 64) was sterilized at 80 ° C. for 5 minutes and cooled to 45 ° C. To this, 20 g of coculase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (2% roasted rice), 4 g of protease M (manufactured by Amano Enzyme: 5500 U / g) Roasted rice (0.4%) and Sumiteam C (Shin Nippon Kagaku Kogyo Co., Ltd. cellulase) 0.8 g (vs. roasted rice 0.08%) were added and stirred for 15 minutes, then at 45 ° C for 16 hours. Processed. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and then the roasted rice residue solids were removed with a basket-type centrifuge using an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm) was subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with cellulose powder 150 g to obtain 7856 g of a clear extract. This extract was concentrated under reduced pressure to obtain 1139 g of a Bx50 ° concentrate.

  500 g of the concentrated liquid was charged into a 1 L autoclave and sealed, then heated with stirring, heated over about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., the contents were taken out, The product was filtered through 200 mesh Saran to prepare a taste improving agent (present product 19: 489 g, Bx50 °).

(Example 16)
100 g of barley tea crushed in 900 g of water (roasted rojo barley with an L value of 34) was added, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. To this, 2 g of cochlase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (2% of wheat tea) was stirred for 15 minutes, followed by enzyme treatment at 45 ° C. for 16 hours. went. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and barley tea residue solids were removed by a basket-type centrifuge with an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 7 cm) was subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 15 g of cellulose powder, and 825 g of clear extract (B × 7.5) °). To this extract, 701 g of anhydrous crystalline glucose was added (85% to the extract) to obtain a sweetened barley tea extract (Bx50 °).

  500 g of this sweetened barley tea extract was charged into a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, and heated at 135 ± 2 ° C. for 1 hour. After cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to prepare a taste improving agent (present product 20: 492 g, B × 50 °).

(Example 17)
30 kg of ion-exchanged water heated to 85 ° C., 500 g of roasted rojo barley (L value 35) pulverized product, 400 g of roasted brown rice (L value 54) pulverized product, 300 g of roasted corn crushed product, oolong tea (color type S-303) 200 g and 100 g of roasted pearl barley (Thailand: L value 32) pulverized product were added and stirred slowly for 5 minutes, and then filtered hot with a flannel filter, and the filtrate was cooled to 20 ° C. 26 filter paper (300 mm) (ADVANTEC (registered trademark) manufactured by Toyo Filter Paper Co., Ltd.) was suction filtered with Nutsche pre-coated with 250 g of cellulose powder to obtain 22.12 kg of mixed tea extract filtrate, and the pH was adjusted to 6.5 with sodium bicarbonate. Then, water was added to make the whole 200 kg (Bx 0.4 °). This is subdivided into a non-added product and a product containing 10 ppm each of the present product 1 or the present product 18-20, sterilized by heating at 137 ° C. for 30 seconds, cooled to 88 ° C. and 500 ml PET bottle And kept for 2 minutes, and then cooled to room temperature (25 ° C.) to obtain a mixed tea beverage containing a PET bottle. Each of the mixed tea beverages was evaluated by 10 panelists who were well trained using no added extract as a control. The evaluation method and evaluation criteria were the same as in Example 2. The average score is shown in Table 6.

  As shown in Table 6, beverages added with 10 ppm each of inventive products 1 and 18-20, which are heat-treated products of barley tea, pearl barley tea, roasted rice, and sweetened barley tea extract, respectively, compared with the additive-free product In addition, the body and balance were clearly improved. The heat-treated product of the sweetened barley tea extract was clearly inferior to the product 1 of the present invention in which only the barley tea extract was concentrated and heated, although it was slightly inferior in flavor.

Claims (8)

  A cereal-containing food / beverage taste improver comprising a heat-treated product obtained by heat-treating a roasted cereal extract at 100 to 180 ° C. for 10 minutes to 5 hours.   The taste improving agent according to claim 1, wherein the roasted grain extract has a refractive sugar content (20 ° C) of Bx1 ° to Bx80 ° as a solid content concentration.   The taste improving agent according to claim 1 or 2, wherein the roasted grain extract is an enzyme-treated product treated with a protease and / or a saccharide-degrading enzyme.   The roasted grain extract is an extract of one or more roasted grains selected from roasted barley, roasted rice, roasted germinated brown rice and roasted wheat. The described taste improver.   The taste improving agent of any one of Claims 1-4 which heat-processes by adding 1 type, or 2 or more types chosen from a monosaccharide, a disaccharide, or an oligosaccharide.   Grain-containing food / beverage products containing the taste improving agent of any one of Claims 1-5.   The cereal-containing food or drink according to claim 6, wherein the cereal-containing food or drink is a cereal tea drink.   A method for enhancing the taste of a cereal-containing food or drink, comprising adding the taste improver according to any one of claims 1 to 5 to the cereal-containing food or drink.