JP2014011971A - Production method of corn hair tea - Google Patents
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- JP2014011971A JP2014011971A JP2012150561A JP2012150561A JP2014011971A JP 2014011971 A JP2014011971 A JP 2014011971A JP 2012150561 A JP2012150561 A JP 2012150561A JP 2012150561 A JP2012150561 A JP 2012150561A JP 2014011971 A JP2014011971 A JP 2014011971A
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- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、トウモロコシの毛茶の製造工程中に発生する沈殿物及び不純物を除去し、味と香味を増加させることが可能なトウモロコシの毛茶の製造方法に関する。 The present invention relates to a method for producing corn hair tea, which can remove precipitates and impurities generated during the production process of corn hair tea and increase the taste and flavor.
トウモロコシの毛は、トウモロコシの果実を包んでいる糸状の部分であって、トウモロコシ(Zeamays L.)の雌しべにあたる。トウモロコシの毛は、昔から「玉蜀鬚」、「玉米鬚」又は「玉蜀黍蕊」と呼ばれるもので、利尿作用、降圧作用、止血作用などがあって食品又は食品添加物として広く活用されている。特に、煎じて茶又は飲料として多く服用されている。
トウモロコシの毛は、糸又は毛のような形状を有し、それらが束になっている構造を取っている。このような構造は、一般細菌や耐熱性胞子菌、大腸菌、酵母、カビなどの微生物の汚染が他の生薬剤に比べて激しいため、一般な殺菌または滅菌法によっては除去され難いので、トウモロコシの毛を用いた抽出物及び濃縮物製品の場合に容易に腐敗してしまうという問題点があった。
本発明者は、かかる問題点を解決し、特許文献１として特許出願して特許登録を受けたことがある。
一方、トウモロコシの毛茶に関連した多数の特許が出願されている。例えば、特許文献２には、トウモロコシの毛及びアマドコロを含有するトウモロコシの毛茶の製造方法が開示されている。特許文献３には、アマドコロとトウモロコシを加圧焙煎処理してトウモロコシの毛と共にティーバック型に製造した、香味が改善されたティーバック型トウモロコシの毛茶の製造方法が開示されている。特許文献４には、トウモコロシ及びトウモロコシの毛を原料としたティーバック茶の製造方法が開示されている。特許文献５には、アルカロイド成分が強化されたトウモロコシの毛を原料とするティーバック茶が開示されている。特許文献６には、トウモコロシの毛をローストして製造される機能性トウモロコシの毛茶の製造方法が開示されている。特許文献７には、韓国人の口当たりに合うトウモロコシの毛茶の製造方法が開示されている。特許文献８には、トウモロコシの毛を蒸熱して製造されるトウモロコシの毛茶の製造方法が開示されている。特許文献９には、エンドルフィンの分解を抑制する機能が強化されたトウモロコシの毛茶の製造方法が開示されている。特許文献１０には、トウモロコシの毛の渋い味を除去したトウモロコシの毛茶の製造方法が開示されている。
ところが、これらの従来の技術は、トウモロコシの毛の機能を強化したトウモロコシの毛茶を製造したものに過ぎず、トウモロコシの毛を含有する飲料において、製造工程中に形成される沈殿物又は不純物を除去しようとする技術は知られていない。
また、トウモロコシの毛茶には、トウモロコシの毛抽出物の量があまり少ないため、焙煎トウモロコシ抽出物を混合した製剤の形で製造されているが、焙煎トウモロコシ抽出物の製造過程中に沈殿物が多く発生し、茶の嗜好度を低下させるという問題点がある。しかも、焙煎トウモロコシ抽出物に含有されている沈殿物は非常に微細であるため、一般な濾過によっては容易に沈殿物を除去することができないうえ、前記沈殿物を除去するためには高価の濾過装置を必要とし、従来の技術では上述の問題点を解決しようとする技術が知られていない。
そこで、本発明者らは、トウモロコシの毛茶の製造工程中に発生する沈殿物及び不純物を除去し、味と香りを維持することが可能なトウモロコシの毛茶の製造方法を研究したところ、トウモロコシの毛抽出物を珪藻土を用いて濾過させることにより、製造工程中に沈殿物の形成を抑制し、トウモロコシの毛特有の異臭と草臭を除去し、且つ製品の味を向上させることができることを見出すと共に、トウモロコシの毛茶に共に含有されるトウモロコシ抽出物においても形成される沈殿物を酵素処理することにより、製造工程中に沈殿物の形成を容易に抑制し、トウモロコシ抽出物に含有されたトウモロコシ澱粉物質を細かく分解して香ばしく甘い味を維持することができるように味と香味を増加させて嗜好度を高めたトウモロコシの毛茶の製造方法を見出し、本発明を完成した。
Corn hair is a thread-like part that wraps corn fruit, and is the pistil of corn (Zeamays L.). Corn hair has long been called “onion”, “onion rice” or “onion” and has been widely used as a food or food additive with diuretic, antihypertensive, and hemostatic effects. . In particular, it is often used as a tea or beverage after decoction.
Corn hair is shaped like a string or hair, and has a structure in which they are bundled. Such a structure is difficult to remove by general sterilization or sterilization methods because contamination of microorganisms such as general bacteria, heat-resistant spores, Escherichia coli, yeast, and mold is severe compared to other biopharmaceuticals. In the case of extracts and concentrate products using hair, there is a problem that they easily rot.
The present inventor has solved this problem and has applied for a patent as Patent Document 1 and has received a patent registration.
Meanwhile, a number of patents related to corn hair tea have been filed. For example, Patent Document 2 discloses a method for producing corn hair brown tea containing corn hair and amadocoro. Patent Document 3 discloses a method for producing tea-back type corn hair tea with improved flavor, in which Amadokororo and corn are subjected to pressure roasting treatment to produce tea-back type together with corn hair. Patent Document 4 discloses a method for producing teabag tea using corn and corn hair as raw materials. Patent Document 5 discloses teabag tea made from corn hair with an enhanced alkaloid component. Patent Document 6 discloses a method for producing functional corn hair tea produced by roasting corn hair. Patent Document 7 discloses a method for producing corn hair brown that matches the taste of Koreans. Patent Document 8 discloses a method for producing corn hair tea produced by steaming corn hair. Patent Document 9 discloses a method for producing corn hair brown having an enhanced function of suppressing the degradation of endorphins. Patent Document 10 discloses a method for producing corn hair tea from which the astringent taste of corn hair is removed.
However, these conventional techniques are merely the production of corn hair tea with enhanced corn hair function, and remove precipitates or impurities formed during the manufacturing process in beverages containing corn hair. The technology to try is not known.
In addition, corn hair tea is produced in the form of a mixture of roasted corn extract because the amount of corn hair extract is too small. Occurs frequently, and there is a problem that the degree of preference of tea is lowered. In addition, since the precipitate contained in the roasted corn extract is very fine, it cannot be easily removed by general filtration, and is expensive to remove the precipitate. A filtering device is required, and a technique for solving the above-described problems is not known in the prior art.
Therefore, the present inventors have studied a method for producing corn hair tea that can remove the precipitates and impurities generated during the production process of corn hair tea and maintain the taste and aroma. While filtering the extract with diatomaceous earth, it is found that the formation of precipitates can be suppressed during the manufacturing process, the off-flavor and grassy odor peculiar to corn hair can be removed, and the taste of the product can be improved. The corn starch substance contained in the corn extract can be easily suppressed by enzymatic treatment of the precipitate formed in the corn extract contained in the corn hair brown tea. Of corn hair tea with increased taste and flavor so that it can be broken down finely to maintain a fragrant and sweet taste Law found, and have completed the present invention.
本発明は、トウモロコシの毛茶の製造工程中に発生する沈殿物及び不純物を除去し、味と香味を増加させることが可能なトウモロコシの毛茶の製造方法を提供することを目的とする。 An object of this invention is to provide the manufacturing method of the corn hair tea which can remove the precipitate and impurity which generate | occur | produce in the manufacturing process of corn hair tea, and can increase a taste and flavor.
上記目的を達成するために、本発明は、トウモロコシの毛茶の製造方法において、（ａ）公知の方法によって洗浄及び殺菌処理されたトウモロコシの毛を精製水で抽出した後、珪藻土を用いてトウモロコシの毛抽出物を濾過させた濾過液を減圧濃縮してトウモロコシの毛濃縮液を製造する段階と、（ｂ）別途に生トウモロコシをロースト及び膨化させて焙煎トウモロコシを製造する段階と、（ｃ）精製水に炭酸水素ナトリウムを加えてｐＨ中性状態にした後、（ａ）段階で製造されたトウモロコシの毛濃縮液、（ｂ）段階で製造された焙煎トウモロコシ、玄米濃縮液、及びグリシンを共に抽出機に入れ、９３〜９８℃で流速５００Ｌ／ｍｉｎで１５〜４０分間スプレーボール式抽出法で抽出してトウモロコシの毛茶抽出物を製造する段階と、（ｄ）前記（ｃ）段階で製造されたトウモロコシの毛茶抽出物にα−アミラーゼ酵素を投与して８５℃で１０分間反応させ、１５℃以下に冷却した後、濾過することにより、酵素処理されたトウモロコシの毛茶抽出物を製造する段階と、（ｅ）前記（ｄ）段階で製造されたトウモロコシの毛茶抽出物を遠心分離及び濾過し、トウモロコシ粉末、複合オレンジ黄キン抽出物及び玄米香を混合した後、炭酸水素ナトリウムを加え、ｐＨ５．５〜７．０に調整されたトウモロコシの毛茶組成物を製造する段階と、（ｆ）前記トウモロコシの毛茶組成物を１３０℃で３０秒間殺菌し、充填、密封及び包装する段階とを含んでなる、トウモロコシの毛茶の製造方法を提供する。 In order to achieve the above object, the present invention provides a method for producing corn hair tea, wherein (a) corn hair that has been washed and sterilized by a known method is extracted with purified water, A step of producing a corn hair concentrate by vacuum-concentrating the filtrate obtained by filtering the hair extract, (b) separately roasting and expanding raw corn to produce roasted corn, and (c) After adding sodium hydrogen carbonate to purified water to neutralize the pH, the corn hair concentrate prepared in step (a), the roasted corn, brown rice concentrate and glycine produced in step (b) Both are put into an extractor, and a corn hair brown extract is produced by extraction with a spray ball type extraction method at 93 to 98 ° C. and a flow rate of 500 L / min for 15 to 40 minutes, d) The corn hair brown extract produced in the step (c) was treated with α-amylase enzyme, reacted at 85 ° C. for 10 minutes, cooled to 15 ° C. or lower, and filtered to obtain an enzyme treatment. A step of preparing a corn hair brown extract, and (e) centrifuging and filtering the corn hair brown extract prepared in step (d), and mixing the corn powder, the complex orange yellow quinn extract and the brown rice incense Thereafter, sodium bicarbonate is added to produce a corn hair tea composition adjusted to pH 5.5 to 7.0, and (f) the corn hair tea composition is sterilized at 130 ° C. for 30 seconds and filled. And a method for producing corn hair brown, comprising the steps of: sealing and packaging.
本発明に係るトウモロコシの毛茶の製造方法は、トウモロコシの毛茶の製造工程中に発生する沈殿物及び不純物を除去し、味と香味を増加させることが可能なトウモロコシの毛茶を製造することができる。
本発明によって製造されたトウモロコシの毛茶は、トウモロコシの毛及びトウモロコシの香ばしい味と香味を向上させるという効果を奏する。
The method for producing corn hair tea according to the present invention can produce corn hair tea capable of removing precipitates and impurities generated during the process of producing corn hair tea and increasing the taste and flavor.
The corn hair tea produced by the present invention has an effect of improving the fragrant taste and flavor of corn hair and corn.
以下、本発明を詳細に説明する。
本発明で使用された用語「トウモロコシの毛濃縮液」は（ａ）段階でトウモロコシの毛を抽出して製造された濃縮液を意味し、「焙煎トウモロコシ」は（ｂ）段階で生トウモロコシをロースト及び膨化させたものを意味し、「トウモロコシの毛茶抽出物」は（ｃ）段階で抽出された抽出物を意味し、「トウモロコシの毛茶組成物」は（ｅ）段階で製造された組成物を意味する。
Hereinafter, the present invention will be described in detail.
The term “corn hair concentrate” used in the present invention means a concentrate produced by extracting corn hair in step (a), and “roasted corn” means raw corn in step (b). “Corn hair tea extract” means an extract extracted in step (c), and “corn hair tea composition” means a composition produced in step (e). Means.
本発明に係るトウモロコシの毛茶の製造方法を段階別に説明すると、次のとおりである。
第１段階：トウモロコシの毛濃縮液の製造
トウモロコシの毛原料を約３〜５分間流水で洗浄した後、１３５℃で１時間滅菌させる第１過程と、滅菌したトウモロコシの毛原料を約３〜５分間流水で２次洗浄した後、精製水を加えて９８〜１００℃で抽出する第２過程と、抽出液を４０℃に冷却して濾過し、総濾過液量に対して１．０〜１．５％の珪藻土を濾過液に投入し、攪拌して珪藻土ボディーフィードを行って濾過させる第３過程と、濾過液を６０℃以下で固形分が４０％以上となるように減圧濃縮し、濃縮液を１２５℃で８秒間殺菌させる第４過程とを含むことにより、トウモロコシの毛濃縮液を製造する。
本発明は、トウモロコシの毛濃縮液の製造において、沈殿物の形成を防止し且つ不純物を除去することに特徴がある。
珪藻土は、白色又は灰白色を呈し、数μｍ〜数十μｍの微細な藻類の化石であって、珪酸が主成分である。粉末粒子は、多数の小さな孔を有し、このような性質を用いて濾過材、吸着剤などとして広く使われている。
珪藻土濾過機は、このような珪藻土の性質を用いて金網や濾布などの濾材の表面に珪藻土を層状に付着させて濾過するプレコート濾過法と、濾過する液に少量の珪藻土を混入して濾過するボディーフィード濾過法があるが、主に加圧式である。
本発明では、トウモロコシの毛濃縮液の製造の際に形成される沈殿物及び不純物を珪藻土の濾過によってトウモロコシの毛抽出物から０．５μｍより小さい粒子まで除去可能であり、珪藻土濾過によって沈殿物の形成を抑制し且つ不純物を除去することができるうえ、原料特有の異臭と草臭を除去してトウモロコシの毛茶の味を向上させることができる。
The method for producing corn hair brown according to the present invention will be described as follows.
First stage: Production of corn hair concentrate A first step of washing corn hair raw material with running water for about 3 to 5 minutes and then sterilizing at 135 ° C. for 1 hour, and about 3 to 5 sterilized corn hair raw material. Second washing with running water for 2 minutes, followed by a second step of adding purified water and extracting at 98-100 ° C., cooling the extract to 40 ° C. and filtering, 1.0-1 for the total filtrate volume 3. Add 3% diatomaceous earth into the filtrate, stir and feed through diatomaceous earth body feed and filter, and concentrate the filtrate under reduced pressure at 60 ° C or lower so that the solid content is 40% or higher. A corn hair concentrate is produced by including a fourth step of sterilizing the liquid at 125 ° C. for 8 seconds.
The present invention is characterized by preventing the formation of precipitates and removing impurities in the production of corn hair concentrate.
Diatomaceous earth is white or grayish white, is a fine algae fossil of several μm to several tens μm, and silicic acid is the main component. Powder particles have a large number of small pores, and are widely used as filter media, adsorbents and the like by using such properties.
Diatomaceous earth filter is a precoat filtration method that filters diatomaceous earth in a layered manner on the surface of filter media such as wire mesh and filter cloth using such properties of diatomaceous earth, and a small amount of diatomaceous earth mixed in the liquid to be filtered. Although there is a body feed filtration method, the pressure type is mainly used.
In the present invention, the precipitate and impurities formed during the production of the corn hair concentrate can be removed from the corn hair extract to particles smaller than 0.5 μm by filtration through diatomaceous earth, and the precipitate can be removed by filtration through diatomaceous earth. In addition to suppressing the formation and removing impurities, it is possible to improve the taste of corn hair tea by removing the off-flavor and grassy odor peculiar to the raw materials.
第２段階：焙煎トウモロコシの製造
第１段階とは別途に、生トウモロコシを、約２２０〜３００℃に維持しながら圧力を５ｋｇｆ／ｃｍ２から１３〜１６ｋｇｆ／ｃｍ２まで上げて約１５〜２５分間ロースト及び膨化させ、圧力を除去し、熱を加えずに５分間空回転させる第１過程、及び焙煎トウモロコシを３０℃で冷却させる第２過程を含むことにより、焙煎トウモロコシを製造する。
本発明において、焙煎トウモロコシは、Ｌ値（明度値）が４５〜５５のときに最も優れた香味および味を有し、前記第２段階で製造される焙煎トウモロコシはトウモロコシの毛茶の製造の際に共に配合され、最も味と香味を感じることができるようにローストされる条件を官能試験によって確認したものであって、トウモロコシ特有の香ばしい味と香りを用いて嗜好度の高いトウモロコシの毛茶を製造することができる。
Phase 2: separately from the manufacturing first stage roasting corn, about the raw corn, and the pressure maintaining at about 220 to 300 ° C. increased from 5 kgf / cm 2 until 13~16kgf / cm 2 15~25 Roasted corn is produced by including a first step of roasting and puffing for minutes, removing pressure, idling for 5 minutes without applying heat, and a second step of cooling the roasted corn at 30 ° C.
In the present invention, the roasted corn has the best flavor and taste when the L value (brightness value) is 45 to 55, and the roasted corn produced in the second stage is used for producing corn hair tea. The combination of the ingredients and the roasted conditions so that you can feel the best taste and flavor were confirmed by sensory tests. Can be manufactured.
第３段階：トウモロコシの毛茶抽出物の製造
一定量の精製水に炭酸水素ナトリウムを加えてｐＨ中性状態にした後、トウモロコシの毛濃縮液、焙煎トウモロコシ、玄米濃縮液及びグリシンを抽出機に入れ、温度９３〜９８℃で分当たり９０〜５００Ｌの流速でスプレーボール式抽出法によって１５〜４０分間抽出してトウモロコシの毛茶抽出物を製造する。
Third stage: Manufacture of corn hair tea extract After adding a certain amount of purified water to sodium bicarbonate to neutralize the pH, corn hair concentrate, roasted corn, brown rice concentrate and glycine are used as the extractor. The corn hair brown extract is prepared by spray ball extraction at a temperature of 93-98 ° C. at a flow rate of 90-500 L / min for 15-40 minutes.
第４段階：トウモロコシの毛茶抽出物の酵素処理
前記第３段階で製造されたトウモロコシの毛茶抽出物に酵素を用いて８５℃で１０分間酵素処理を施して澱粉物質を細かく分解させ、熱によって酵素を不活性化させ、トウモロコシの毛茶抽出物を１５℃の以下に冷却し、濾過することにより、酵素処理されたトウモロコシの毛茶抽出物を製造する。
本発明において、トウモロコシの毛茶抽出物の酵素処理は、中性条件及び高温で行われるため、中性ｐＨ条件及び高温で活性を示す酵素を選択しなければならない。また、トウモロコシは、大部分が炭水化物から構成されているので、澱粉質が最も多く抽出されるため、澱粉質の分解力に優れた酵素でなければならない。また、本発明は、酵素処理の後に１００℃以上の熱で酵素を不活性化させることができる。
澱粉を分解させる酵素としてはアミラーゼがある。アミラーゼにはα−アミラーゼ、β−アミラーゼ、イソアミラーゼ、グルコアミラーゼ、オリゴ糖生成アミラーゼなども含まれる。この他に、ホスホリラーゼ(phosphorylase)なども澱粉分解作用をする。
前記本発明に係る第３段階で使用された酵素は、澱粉を完全に分解する酵素であって、α−アミラーゼである。α−アミラーゼは、澱粉中のα−１，４結合をランダムに切ってラクトース、デキストリンなどを生成させ、澱粉分解限度はグルコース基準最高７０％であり、作用最適ｐＨは４〜７である。
これに対し、β−アミラーゼは、非還元性末端で１，４結合を切ってマルトースに分解し、澱粉から主にマルトースを生成する。ところが、β−アミラーゼは、澱粉分解限度が最高３０％程度に過ぎず、作用最適ｐＨは５〜６であって作用範囲が狭いため、本発明の酵素処理に適さない。
また、γ−アミラーゼは、澱粉分解度は最高１００％であるが、作用最適ｐＨが４〜５であるため、トウモロコシの毛茶への使用には適さない。その他、イソアミラーゼ、グルコアミラーゼ、オリゴ糖生成アミラーゼ、ホスホリラーゼなども本発明の澱粉分解酵素としては適さない。
本発明は、焙煎トウモロコシ含有トウモロコシの毛茶抽出物をα−アミラーゼ酵素で処理することにより、トウモロコシの毛茶抽出物の製造の際に形成される沈殿物を減少させることができ、トウモロコシの毛茶抽出物に含有されているトウモロコシ澱粉物質を細かく分解してトウモロコシの毛茶の製造の際に香ばしい味を維持するようにすることができる。
Fourth stage: Enzymatic treatment of corn hair brown extract The corn hair tea extract produced in the third stage is enzymatically treated with an enzyme at 85 ° C. for 10 minutes to break down the starch substance finely, and the enzyme is heated. The corn hair brown extract is cooled to below 15 ° C. and filtered to produce an enzyme-treated corn hair brown extract.
In the present invention, the enzyme treatment of corn hair brown extract is carried out at neutral conditions and at high temperatures, so an enzyme that is active at neutral pH conditions and at high temperatures must be selected. In addition, since corn is mostly composed of carbohydrates, starch is extracted most, so it must be an enzyme with excellent starch degradability. In the present invention, the enzyme can be inactivated by heat of 100 ° C. or higher after the enzyme treatment.
An enzyme that degrades starch includes amylase. Amylases also include α-amylase, β-amylase, isoamylase, glucoamylase, oligosaccharide-producing amylase and the like. In addition, phosphorylase and the like also act to degrade starch.
The enzyme used in the third step according to the present invention is an enzyme that completely decomposes starch and is α-amylase. α-Amylase cuts α-1,4 bonds in starch randomly to produce lactose, dextrin, etc., and the starch degradation limit is 70% maximum based on glucose, and the optimum pH for action is 4-7.
In contrast, β-amylase breaks 1,4 bonds at the non-reducing end and decomposes into maltose, and mainly produces maltose from starch. However, β-amylase is not suitable for the enzyme treatment of the present invention because the starch degradation limit is only about 30% at maximum, the optimum pH of action is 5-6 and the action range is narrow.
In addition, γ-amylase has a maximum starch degradation degree of 100%, but has an optimum pH of 4 to 5 and is not suitable for use in corn hair tea. In addition, isoamylase, glucoamylase, oligosaccharide-producing amylase, phosphorylase and the like are not suitable as the amylolytic enzyme of the present invention.
In the present invention, by treating a roasted corn-containing corn hair tea extract with an α-amylase enzyme, precipitates formed during the manufacture of the corn hair tea extract can be reduced, and corn hair tea extraction is performed. The corn starch material contained in the product can be finely decomposed to maintain a savory taste during the production of corn hair tea.
第５段階：原料が混合されたトウモロコシの毛茶組成物の製造
前記第４段階で酵素処理されたトウモロコシの毛茶抽出物を遠心分離及び濾過し、トウモロコシの毛茶の機能及び嗜好度を高めることが可能な通常の混合物、例えば、トウモロコシ粉末、複合オレンジ黄キン抽出物、玄米香などを混合し、炭酸水素ナトリウムを加えてｐＨ５．５〜７．０に調整されたトウモロコシの毛茶組成物を製造する。前記第５段階で香臭選好度及び甘味度を高めることができるように抽出物のｐＨを５．５〜７．０に調整する。
Step 5: Production of corn hair tea composition mixed with raw materials Centrifugal separation and filtration of the enzyme-treated corn hair tea extract in step 4 can enhance the function and taste of corn hair tea A common corn mixture, for example, corn powder, complex orange yellow quinn extract, brown rice incense, etc., is mixed, and sodium bicarbonate is added to prepare a corn hair brown tea composition adjusted to pH 5.5-7.0. In the fifth step, the pH of the extract is adjusted to 5.5 to 7.0 so that the scent preference and sweetness can be increased.
第６段階：殺菌、充填、密封及び包装
前記段階で１３０℃、３０秒間殺菌し、充填、密封及び包装は通常の方法で製造することができる。
したがって、本発明は、トウモロコシの毛茶抽出物を珪藻土で濾過処理して不純物、沈殿物を最大限除去し、生トウモロコシのロースト及び膨化を介して、最も優れた味及び香味を感じることが可能な条件でロースト及び膨化して焙煎トウモロコシを製造し、焙煎トウモロコシ含有トウモロコシの毛茶抽出物を酵素処理することにより、トウモロコシの毛茶抽出物に沈殿物が形成されないうえ、澱粉物質を細かく分解して香ばしい味と香味を向上させて嗜好度の高いトウモロコシの毛茶を製造することができる。
Sixth stage: sterilization, filling, sealing and packaging In the above stage, sterilization is performed at 130 ° C. for 30 seconds, and filling, sealing and packaging can be produced by ordinary methods.
Therefore, the present invention can filter the corn hair brown extract with diatomaceous earth to remove impurities and precipitates as much as possible, and feel the best taste and flavor through roasting and swelling of raw corn. The roasted corn is roasted and expanded under the conditions to produce roasted corn, and the corn hairy tea extract containing roasted corn is treated with an enzyme so that no precipitate is formed in the corn hairy tea extract and the starch material is finely decomposed It is possible to produce a corn hair tea with a high taste by improving the fragrant taste and flavor.
以下、本発明の理解のために好適な実施例及び実験例を提示する。ところが、下記の実施例及び実験例は本発明をより容易に利用するために提供されるものに過ぎず、本発明の内容を限定するものではない。 Hereinafter, examples and experimental examples suitable for understanding the present invention will be presented. However, the following examples and experimental examples are provided only for easier use of the present invention, and do not limit the contents of the present invention.
<実施例１>本発明に係るトウモロコシの毛茶の製造
第１段階：トウモロコシの毛濃縮液の製造
トウモロコシの毛３００ｋｇを約３〜５分間流水で洗浄した後、１３５℃で１時間滅菌させた。滅菌したトウモロコシの毛をさらに約３〜５分間流水で２次洗浄した後、精製水約２５倍量を加えて９８〜１００℃で抽出し、抽出液を４０℃に冷却して３００メッシュで濾過した。珪藻土８５〜９０ｋｇ（総濾過液量に対して１．０〜１．５％の珪藻土）を濾過液に投入し、攪拌して１時間程度珪藻土ボディーフィードを行って濾過させた。濾過液には濾過布を通過した微細な小粒子が存在しうるため、濾過液を１μｍのフィルターによって濾過した後、６０℃以下で固形分が４０％以上となるように減圧濃縮し、濃縮液を１２５℃で８秒間殺菌させてトウモロコシの毛濃縮液を製造する。
Example 1 Production of Corn Hair Tea According to the Present Invention First Stage: Production of Corn Hair Concentrate 300 kg of corn hair was washed with running water for about 3 to 5 minutes and then sterilized at 135 ° C. for 1 hour. Sterilized corn hair is further washed with running water for about 3 to 5 minutes, then added about 25 times the amount of purified water and extracted at 98 to 100 ° C. The extract is cooled to 40 ° C and filtered through 300 mesh. did. Diatomaceous earth 85-90 kg (1.0-1.5% diatomaceous earth with respect to the total amount of filtrate) was put into the filtrate, stirred and subjected to diatomite body feed for about 1 hour for filtration. Since fine small particles that have passed through the filter cloth may exist in the filtrate, the filtrate is filtered through a 1 μm filter, and then concentrated under reduced pressure so that the solid content is 40% or higher at 60 ° C. or lower. Is sterilized at 125 ° C. for 8 seconds to produce a corn hair concentrate.
第２段階：焙煎トウモロコシの製造
第１段階とは別途に、生トウモロコシ５０ｋｇを、約２２０〜３００℃の温度で圧力を１３〜１６ｋｇｆ／ｃｍ２まで上げて約２０分間ローストした後、圧力を除去する瞬間、圧力の差を用いて、ローストされたトウモロコシを最適の条件に合う状態で膨化させ、１０５℃の熱を加えることなく５分間空回転させた。前記ロースト及び膨化したトウモロコシを３０℃で冷却させ、焙煎トウモロコシを製造した。
Second stage: Production of roasted corn Separately from the first stage, 50 kg of raw corn was increased to a pressure of 13-16 kgf / cm 2 at a temperature of about 220-300 ° C. and roasted for about 20 minutes. At the moment of removal, the difference in pressure was used to expand the roasted corn to optimal conditions and spun for 5 minutes without applying 105 ° C. heat. The roasted and expanded corn were cooled at 30 ° C. to produce roasted corn.
第３段階：焙煎トウモロコシ含有トウモロコシの毛茶抽出物の製造
精製水４０００〜４５００Ｌに炭酸水素ナトリウムを加えてｐＨ中性状態にした後、トウモロコシの毛濃縮液約６０ｋｇ、焙煎トウモロコシ約４００ｋｇ、玄米濃縮液約１８ｋｇ及びグリシン約１．５ｋｇを抽出機に入れ、温度９５℃で分当たり９０〜５００Ｌの流速でスプレー式抽出法によって３０分間抽出して焙煎トウモロコシ含有トウモロコシの毛茶抽出物を製造した。
Third stage: Production of roasted corn-containing corn hair tea extract After adding sodium bicarbonate to purified water 4000-4500L to neutral pH, corn hair concentrate 60 kg, roasted corn 400 kg, brown rice About 18 kg of concentrated liquid and about 1.5 kg of glycine were placed in an extractor and extracted by spray extraction at a flow rate of 90 to 500 L per minute at a temperature of 95 ° C. for 30 minutes to produce roasted corn-containing corn hair tea extract. .
第４段階：焙煎トウモロコシの毛茶抽出物の酵素処理
抽出液を組み合わせ機（６０００Ｌ／溶解タンク）に入れ、α−アミラーゼ酵素を用いて８５℃で１０分間酵素処理を施して澱粉物質を細かく分解させた。熱によって酵素を不活性化させ、抽出液を１５℃の以下に冷却し、濾過することにより、酵素処理されたトウモロコシの毛茶抽出物を製造した。
Fourth stage: Enzymatic treatment of roasted corn hair brown extract The extract is put into a combination machine (6000 L / dissolution tank) and subjected to enzymatic treatment with α-amylase enzyme at 85 ° C. for 10 minutes to finely decompose the starch substance. I let you. The enzyme was inactivated by heat, and the extract was cooled to below 15 ° C. and filtered to produce an enzyme-treated corn hair brown extract.
第５段階：原料が混合されたトウモロコシの毛茶組成物の製造
前記第４段階で酵素処理されたトウモロコシの毛茶抽出物を遠心分離及び濾過し、トウモロコシの毛茶の機能及び嗜好度を高めることが可能な通常の混合物、例えば、トウモロコシ粉末、複合オレンジ黄キン抽出物、玄米香などを混合し、炭酸水素ナトリウムを加えて、ｐＨ５．５〜７．０に調整されたトウモロコシの毛茶組成物を製造した。
Step 5: Production of corn hair tea composition mixed with raw materials Centrifugal separation and filtration of the enzyme-treated corn hair tea extract in step 4 can enhance the function and taste of corn hair tea Normal mixture such as corn powder, complex orange yellow quinn extract, brown rice incense and the like, and sodium bicarbonate was added to produce a corn hair brown tea composition adjusted to pH 5.5-7.0. .
第６段階：殺菌、充填、密封及び包装
前記第５段階で製造されたトウモロコシの毛茶組成物を通常の方法によって１３０℃で３０秒間殺菌し、充填、密封及び包装してトウモロコシの毛茶を製造した。
Sixth stage: Sterilization, filling, sealing and packaging The corn hair tea composition prepared in the fifth stage was sterilized at 130 ° C. for 30 seconds by a conventional method, and then filled, sealed and packaged to produce corn hair tea. .
<実施例２〜６>本発明に係るトウモロコシの毛茶の製造
第１段階及び第３段階〜第６段階は実施例１と同様の方法で行った。第２段階では下記表１のロースト条件にして実施例１の第２段階と同様の方法で焙煎トウモロコシを製造し、それぞれ実施例２〜６にした。
<比較例１及び２>焙煎トウモロコシの製造
下記表２に示された条件で実施例１の第２段階と同様の方法で焙煎トウモロコシを製造し、それぞれ比較例１及び２にした。
<実験例１>トウモロコシの毛濃縮液の沈殿物及び不純物の除去確認
本発明によって製造されたトウモロコシの毛抽出液から沈殿物及び不純物が除去されたかを珪藻土濾過前後の濾過液によって確認した。珪藻土の一定量をトウモロコシの毛抽出液と均一に混ぜた後、フィルタープレス濾過装置と濾布を用いて濾過装置を通過させ、濾過前後による沈殿物の比較実験を行った。珪藻土量による官能及び濾過比較実験結果を下記表３に示す。
＊官能評価：成人男女２０余名を基準として５点法で行った（臭い及び味を総合評価し、５点：非常に良い、４点：良い、３点：普通、２点：悪い、１点：非常に悪い）
＊沈殿実験：珪藻土濾過前のトウモロコシの毛抽出液を基準として発生沈殿率の比較（遠心分離後の沈殿量の比較）
前記表３から分かるように、本発明に係るトウモロコシの毛濃縮液の製造において、溶媒（精製水）に対し珪藻土１〜２％投入して濾過することにより、沈殿物の形成を抑制し、トウモロコシの毛特有の異臭及び草臭を除去し、製品の味を向上させ得ることを確認することができる。
<Experimental Example 1> Confirmation of Precipitation and Impurity Removal of Corn Hair Concentrate It was confirmed by the filtrate before and after diatomaceous earth filtration whether the precipitate and impurities were removed from the corn hair extract produced by the present invention. After a certain amount of diatomaceous earth was uniformly mixed with the corn hair extract, it was passed through a filtration device using a filter press filtration device and a filter cloth, and a comparative experiment was conducted before and after filtration. Table 3 below shows the results of sensory and filtration comparison experiments based on the amount of diatomaceous earth.
* Sensory evaluation: Performed by a 5-point method based on more than 20 adult men and women (overall evaluation of odor and taste, 5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 Point: very bad)
* Precipitation experiment: Comparison of generated sedimentation rate based on corn hair extract before diatomite filtration (comparison of sedimentation amount after centrifugation)
As can be seen from Table 3, in the production of the corn hair concentrate according to the present invention, by adding 1-2% diatomaceous earth to the solvent (purified water) and filtering, the formation of precipitates is suppressed, and the corn It can be confirmed that the off-flavor and grassy odor peculiar to the hair can be removed and the taste of the product can be improved.
<実験例２>焙煎トウモロコシのＬ値、香味及び味の比較実験
トウモロコシをローストして焙煎トウモロコシを製造するにあたり、ロースト条件による焙煎トウモロコシの香味及び味を比較するための実験である。本発明の実施例１〜６によって製造された焙煎トウモロコシと比較例１及び２で製造された焙煎トウモロコシに対して色差計を用いてＬ値（明度値）を測定し、Ｌ値の変化による香味及び味を官能検査した。結果を表４に示す。
＊Ｓｐｅｃｔｒｏｐｈｏｍｅｔｅｒ（色差計）を用いてＬ値（明度測定、黒色０〜白色１００）を測定。
＊官能評価（香味、味）：官能評価に適した成人男女それぞれ２０名を対象とし、目隠しテスト(blind test)５点法で実施。香味３．５以上、味３．５以上を基準とする。
* Measure L value (brightness measurement, black 0 to white 100) using Spectrophometer (color difference meter).
* Sensory evaluation (flavor, taste): 20 adult males and females suitable for sensory evaluation, subject to a blind test 5-point method. The flavor is 3.5 or more and the taste is 3.5 or more.
前記表４から分かるように、焙煎トウモロコシのＬ値が４５〜５５のときに香味及び味が最も優れた。
したがって、本発明によって製造される焙煎トウモロコシをトウモロコシの毛茶に混合して抽出することにより、トウモロコシ特有の香ばしい味と香りを用いて嗜好度の高いトウモロコシの毛茶を製造することができる。
As can be seen from Table 4, the flavor and taste were most excellent when the L value of roasted corn was 45-55.
Therefore, by mixing the roasted corn produced according to the present invention with corn hair brown tea and extracting it, corn hair tea with a high degree of preference can be produced using the fragrant taste and aroma peculiar to corn.
<実験例３>酵素処理による澱粉の凝集及び沈殿物形成抑制効果
本発明に係る酵素処理されたトウモロコシの毛茶抽出物に含有されている澱粉質の分解程度を評価するためのものである。対照群としては酵素処理していないトウモロコシの毛茶抽出物を使用した。
澱粉の構成成分であるアミラーゼは、α−ｈｅｌｉｘ構造を形成しており、ヨウ素(iodine)分子はｈｅｌｉｘ構造の中に入り込んで濃い紫色を呈し、この色相をヨウ素反応(iodinereaction)法を用いた分光分析器で測定した。澱粉分解が多く行われたなら、ｈｅｌｉｘ構造が減少し、分光分析器を用いてＯＤ値を測定した場合に値が低くなる。
本発明と対照群のトウモロコシの毛茶抽出物に澱粉分解酵素を投入し、８５℃で０．５、１、２、３、５、１０、１５分間反応させた後、ヨウ素溶液を入れ、反応時間を置いて蛍光分析装置を用いて６６０ｎｍでＯＤ値を測定し、その結果を図３に示した。
図３から分かるように、酵素無添加区（対照群）の場合には、澱粉が分解されないので、ＯＤ値が大きくて一定に維持されたが、本発明に係る酵素処理群の場合には、酵素によって澱粉が分解されてＯＤ値が減少し、初期反応で澱粉が全て分解されてＯＤ値が一定に維持された。
したがって、本発明は、トウモロコシの毛茶抽出物を酵素処理することにより、沈殿物が形成されないうえ、澱粉物質を細かく分解して香ばしい味を維持することができるため、嗜好度の高いトウモロコシの毛茶を製造することができる。
<Experimental Example 3> Effect of inhibiting starch aggregation and precipitate formation by enzyme treatment This is for evaluating the degree of degradation of starch contained in the enzyme-treated corn hair brown extract according to the present invention. As a control group, corn hair brown extract without enzyme treatment was used.
Amylase, which is a constituent of starch, forms an α-helix structure, and iodine molecules enter the helix structure to form a deep purple color, and this hue is spectroscopically analyzed using an iodine reaction (iodinereaction) method. Measured with an analyzer. If much starch decomposition is performed, the helix structure decreases, and the value decreases when the OD value is measured using a spectroscopic analyzer.
Starch-degrading enzyme is added to the corn hair brown extract of the present invention and the control group and reacted at 85 ° C. for 0.5, 1, 2, 3, 5, 10, 15 minutes, then iodine solution is added, and the reaction time The OD value was measured at 660 nm using a fluorescence analyzer, and the result is shown in FIG.
As can be seen from FIG. 3, in the case of the enzyme-free group (control group), starch was not decomposed, so the OD value was kept large and constant, but in the case of the enzyme-treated group according to the present invention, The starch was decomposed by the enzyme to reduce the OD value, and the starch was completely decomposed by the initial reaction to keep the OD value constant.
Therefore, according to the present invention, a corn hair tea extract is not treated with an enzyme treatment, and a precipitate is not formed, and the starch substance can be finely decomposed to maintain a fragrant taste. Can be manufactured.
Claims (3)
（ａ）公知の方法によって洗浄及び殺菌処理されたトウモロコシの毛を精製水で抽出した後、珪藻土を用いてトウモロコシの毛抽出物を濾過させた濾過液を減圧濃縮してトウモロコシの毛濃縮液を製造する段階と、
（ｂ）別途に生トウモロコシをロースト及び膨化させて焙煎トウモロコシを製造する段階と、
（ｃ）精製水に炭酸水素ナトリウムを加えてｐＨ中性状態にした後、（ａ）段階で製造されたトウモロコシの毛濃縮液、（ｂ）段階で製造された焙煎トウモロコシ、玄米濃縮液、およびグリシンを共に抽出機に入れ、９３〜９８℃で流速５００Ｌ／ｍｉｎで１５〜４０分間スプレーボール式抽出法によって抽出してトウモロコシの毛茶抽出物を製造する段階と、
（ｄ）前記（ｃ）段階で製造されたトウモロコシの毛茶抽出物にα−アミラーゼ酵素を投与して８５℃で１０分間反応させた後、１５℃以下に冷却し、濾過することにより、酵素処理されたトウモロコシの毛茶抽出物を製造する段階と、
（ｅ）前記（ｄ）段階で製造されたトウモロコシの毛茶抽出物を遠心分離及び濾過し、トウモロコシ粉末、複合オレンジ黄きん抽出物、および玄米香を混合した後、炭酸水素ナトリウムを加え、ｐＨ５．５〜７．０に調整されたトウモロコシの毛茶組成物を製造する段階と、
（ｆ）前記トウモロコシの毛茶組成物を１３０℃で３０秒間殺菌し、充填、密封及び包装する段階と、を含んでなる、トウモロコシの毛茶の製造方法。 In the method for producing corn hair tea,
(A) After extracting corn hair washed and sterilized by a known method with purified water, the filtrate obtained by filtering the corn hair extract using diatomaceous earth is concentrated under reduced pressure to obtain a corn hair concentrate. Manufacturing stage,
(B) separately roasting and expanding raw corn to produce roasted corn;
(C) After adding sodium hydrogen carbonate to purified water to neutral pH, the corn hair concentrate produced in step (a), roasted corn, brown rice concentrate produced in step (b), And glycine are placed in an extractor and extracted by spray ball extraction at 93 to 98 ° C. and a flow rate of 500 L / min for 15 to 40 minutes to produce a corn hair brown extract,
(D) Enzyme treatment by administering α-amylase enzyme to the corn hair brown extract produced in the step (c) and reacting at 85 ° C. for 10 minutes, cooling to 15 ° C. or less, and filtering. Producing a corn hair tea extract,
(E) Centrifugation and filtration of the corn hair brown extract produced in the step (d), and after mixing corn powder, composite orange yellow extract, and brown rice incense, sodium bicarbonate was added, and pH 5. Producing a corn hair tea composition adjusted to 5 to 7.0;
(F) A method for producing corn hair tea, comprising: sterilizing the corn hair tea composition at 130 ° C. for 30 seconds, filling, sealing, and packaging.
(B) roasting in step corn, and secondary roast 15 minutes to 25 minutes while raising the pressure from 5 kgf / cm 2 until 13~16kgf / cm 2 at a temperature of 220 to 300 ° C., is expanded by pressure relief, The method for producing corn hair brown according to claim 1, wherein the corn hair tea is produced by cooling after idly rotating without applying heat.
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