JP2014018181A - Method for producing barley tea beverage, method for producing flavor improvement agent to be added into barley liquid extract, and method for producing color tone correction agent to be added into barley liquid extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technology capable of producing a high-quality barley tea beverage with high productivity.SOLUTION: A first barley extract having a stronger flavor than a barley liquid extract when being diluted so as to have the same brix as the barley liquid extract is added into the barley liquid extract obtained by being extracted from roasted barley. Preferably, a second barley extract having a thicker color than the barley liquid extract when being diluted so as to have the same brix as the barley liquid extract is further added into the barley liquid extract. Further preferably, six-rowed barley is used as the barley.

Description

  The present invention relates to a method for producing a barley tea beverage, a method for producing a flavor improver for adding barley extract, and a method for producing a color correcting agent for adding barley extract.

  Barley tea drinks are traditional taste drinks, and higher quality and high quality drinks are required.

  However, in order to increase the productivity of barley tea beverages, for example, when the extraction temperature is increased in order to increase the extraction efficiency, the components extracted from roasted barley and the mixing ratio of each component in the extract change. For this reason, it is not easy to increase the productivity of barley tea beverages while maintaining the quality of barley tea beverages.

  Moreover, the method of using barley tea extract is known as a manufacturing method of barley tea drink. For example, Patent Document 1 describes a method for producing a barley tea beverage by diluting barley tea extract with water. However, Patent Document 1 is a time-consuming method for producing barley tea extract, and does not describe increasing the productivity of barley tea beverages.

JP 2001-258524 A

  This invention is made | formed in order to solve the said subject, The objective is to provide the technique which manufactures a high quality barley tea drink with high productivity.

  The inventors of the present invention have made extensive studies to solve the above problems. As a result, it has been found that the above problems can be solved by blending a specific barley tea extract with the barley tea extract to produce a barley tea beverage, and the present invention has been completed. More specifically, the present invention provides the following.

  (1) A first barley extract having a stronger flavor than the barley extract when diluted to the same Brix as the barley extract with respect to the barley extract obtained by extracting roasted barley A method for producing a barley tea beverage to which is added.

  (2) The said 1st barley extract is a manufacturing method of the barley tea drink as described in (1) whose brix is 5-15.

  (3) The first barley extract is a mixture of an extract obtained by steam distillation of roasted barley and an extract obtained by hot water extraction of roasted barley (1) or The manufacturing method of the barley tea drink as described in (2).

  (4) The barley extract is an extract obtained by extracting roasted Rojo barley, and the first barley extract is an extract obtained by extracting roasted Rojo barley (1). To 3. The method for producing a barley tea beverage according to any one of (3).

  (5) The barley tea according to any one of (1) to (4), wherein the barley extract is an extract obtained by extracting 10 g or more and 100 g or less of roasted barley with respect to 1 L of water. A method for producing a beverage.

  (6) When the barley extract is diluted to the same Brix as the barley extract, a second barley extract having a color darker than that of the barley extract is further added (1) to (5 ). A method for producing a barley tea beverage according to any one of the above.

  (7) The method for producing a barley tea beverage according to (6), wherein the second barley extract is an extract obtained by alkali extraction and has a Brix of 15 or more.

  (8) The barley extract is an extract obtained by extracting 10 g or more and 100 g or less of roasted barley with respect to 1 L of water. Production of barley tea beverage according to (6) or (7) Method.

  (9) A method for producing a flavor improving agent for barley extract addition, wherein the extract obtained by extracting roasted barley is concentrated so that the Brix is 5 or more and 15 or less.

  (10) A method for producing a color correcting agent for barley extract addition, wherein an extract obtained by alkali extraction of roasted barley is made to have a Brix of 15 or more.

  According to the present invention, a high-quality barley tea beverage can be obtained with high productivity. In particular, even if the amount of roasted barley used as a raw material is significantly reduced compared to the conventional amount, a high-quality barley tea beverage similar to the conventional one can be obtained.

  Hereinafter, embodiments of the present invention will be described. In addition, this invention is not limited to the following embodiment.

<Method for producing barley tea beverage>
The method for producing a barley tea beverage has a stronger flavor than the barley extract when diluted to the same brix as the barley extract with respect to the barley extract obtained by extracting roasted barley. Add barley extract. By adding the first barley extract to the barley extract, the barley tea beverage becomes more fragrant than the barley extract before the addition of the extract.

  Moreover, in the manufacturing method of the barley tea drink of this invention, you may add a 1st barley extract and a 2nd barley extract with respect to a barley extract. By adding the second barley extract to the barley extract in addition to the first barley extract, the barley tea drink becomes fragrant and dark.

[barley]
Barley used in the present invention is barley generally referred to as barley in the food industry. In general, barley ingredients are about 70% carbohydrate and most of the carbohydrate is starch. In the present invention, the production area, type, form and the like of barley are not limited. Specific examples of barley include six-row barley, two-row barley, six-row bare barley, two-row bare wheat, six-row malt, two-row malt, and polished wheat (skinned and polished), six-row barley, and two-way barley. .

  In the present invention, it is preferable to use six-row barley as barley. This is because Rojo Barley contains a relatively large amount of protein components compared to other types of barley. If the protein content of barley is high, the reaction between protein and starch occurs during roasting, and a large amount of pyrazines, which are substances that generate fragrance, are produced. A barley tea beverage can be obtained.

[Roasting barley]
The method for roasting barley is not particularly limited. A general roasting method can be employed, and examples of the general method include hot air roasting, sand roasting roasting, and far infrared roasting. Usually, hot air roasting is preferred. This is because hot air roasting has good heat conduction efficiency and can be baked uniformly from the surface to the center. If roasting is sufficiently performed by hot air roasting, a barley extract having a fragrant and dark color tends to be obtained as compared with the case where other roasting methods are employed.

  Also, the roasting conditions are not particularly limited, and the roasting time and roasting temperature can be appropriately adjusted according to the desired degree of roasting. As described above, the degree of roasting increases when barley is sufficiently heated. By using fully roasted barley, a barley extract that is very fragrant and dark can be obtained. Generally, the roasting time is 10 minutes to 120 minutes and the roasting temperature is 100 ° C. to 400 ° C.

  If the 1st barley extract and the 2nd barley extract which are mentioned later are used, even if the flavor of a barley extract is not enough and a color is light, a fragrant and dark barley tea drink can be obtained.

  On the other hand, if sufficiently roasted barley is used and the first barley extract and the second barley extract are used, the flavor and color are further enhanced, and a barley tea beverage with very high palatability can be obtained.

  The degree of roasting of barley as described above can be evaluated based on the color and flavor of the barley extract.

[Manufacture of barley extract]
The extraction method is not particularly limited, and conventionally known extraction methods such as steam distillation, liquefied carbon dioxide extraction, alcohol extraction, hot water extraction and the like can be used. In addition, the type of extraction solvent used for extraction is not particularly limited, but it is preferable to use deionized and purified one or distilled water. These are inexpensive, easy to use, and can be safely adjusted and used for extraction equipment. Examples of extraction solvents other than water include ethanol and other hydrophilic organic solvents.

  For the purpose of increasing extraction efficiency, so-called carbonates, phosphates and the like of food additives may be appropriately added to the extraction solvent.

  The amount of roasted barley used for one extraction is not particularly limited, but as the amount of roasted barley used per liter of water used for extraction decreases, the amount of extract obtained becomes lighter in flavor and color. As the amount of roasted barley used increases, the flavor and color of the obtained extract become darker. For this reason, it is common to adjust to the optimal amount of roasted barley in order to extract flavor and color from roasted barley. However, in the present invention, even if a barley extract with insufficient flavor is obtained, a barley tea beverage having sufficient flavor can be obtained by using the first barley extract described below. Moreover, even if barley extract with insufficient color (light color) is obtained, a fragrant and dark barley tea beverage can be obtained if the first barley extract and the second barley extract described later are used in combination. That is, in the present invention, a barley tea beverage having a strong flavor and a deep color can be obtained even if a barley extract having a light flavor and color is obtained by reducing the amount of roasted barley used.

  Here, the amount of roasted barley used is less than the conventional amount of roasted barley is 10 g or more and 100 g or less per 1 L of water. A more preferable amount of roasted barley used is 20 g or more and 40 g or less of roasted barley with respect to 1 L of water. If it is 20 g or more, even if a barley extract with a light flavor and color is obtained, the use of the first barley extract or the second barley extract is more likely to provide a barley tea beverage with improved flavor and color. . Moreover, if it is 40 g or less, since there exists a tendency which can fully improve a flavor and a color with the said extract, suppressing the usage-amount of a raw material, it is more preferable.

  Moreover, it is usually necessary to reduce the amount of raw material used when industrially producing barley tea beverages. Therefore, it can be said that the manufacturing method of this invention is a suitable method when manufacturing barley tea drink industrially. When manufacturing barley tea beverages industrially, the amount of roasted barley used for one extraction is often 100 kg or more.

  The extraction conditions for obtaining a barley extract from roasted barley are not particularly limited, but extraction conditions such as extraction temperature, extraction time, and pH have an effect on the type and content ratio of components contained in the extract. give.

  Although extraction temperature is not specifically limited, It is preferable that they are 80 degreeC or more and 100 degrees C or less. If extraction is performed within the above temperature range, extraction efficiency is high. Moreover, even if the extraction temperature is set to less than 80 ° C. and flavor components and colors are difficult to be extracted and, as a result, a barley extract with low flavor and light color is obtained, the first barley extract described below can be used. A savory barley tea beverage can be obtained. If the first barley extract and the second barley extract are used in combination, a savory and dark barley tea beverage can be obtained.

  Although the extraction time is not particularly limited, the extraction time is preferably within the range of 20 minutes to 1 hour. If a barley extract is obtained in the above extraction time, it tends to be easy to extract desired components such as flavor and color from roasted barley while suppressing the change in flavor due to heat and the dissipation of aroma components. In the present invention, even if the extraction time is set to less than 20 minutes and the barley extract has a light flavor and a light barley extract, if the first barley extract described below is used, a fragrant barley tea beverage If the first barley extract and the second barley extract are used in combination, a fragrant and dark barley tea beverage can be obtained.

  The pH at the time of extraction is not particularly limited, but it is preferably adjusted in the range of pH 4 to pH 8, particularly pH 7 to pH 8. If the pH is in the above range, the extraction efficiency can be increased.

  When liquefied carbon dioxide extraction is adopted as the extraction method, the extraction pressure, not the extraction temperature, affects the degree of extraction. The conditions for the extraction pressure are not particularly limited, but are preferably set from the range of 10 MPa to 30 MPa. Under conditions of less than 10 MPa, the pressure is too low, and there is a possibility that flavor and color cannot be sufficiently extracted from the roasted barley, but even if it becomes a barley extract with less flavor and color, If the barley extract is used, a fragrant barley tea beverage can be obtained, and if the first barley extract and the second barley extract are used in combination, a fragrant and dark barley tea beverage can be obtained.

[Method for producing first barley extract]
The first barley extract is an extract added to the barley extract and has a stronger flavor than the barley extract when diluted to the same brix as the barley extract. The method for producing the first barley extract can be carried out in almost the same manner as the method for producing the barley extract, but by adopting different production conditions, the first barley extract obtained is the same Brix as the barley extract. When diluted so that it has a stronger flavor than barley extract.

  The kind of barley used as the raw material for the first barley extract is not particularly limited, and barley similar to that which can be used for the production of the barley extract can be used. Moreover, in the production of the first barley extract, it is preferable to use Rokujo barley as a raw material. This is because the use of Rokujo barley gives a fragrant first barley extract compared to the case of using other types of barley.

  In the production of the first barley extract, roasted barley is used as a raw material. Although the roasting method and roasting conditions of the raw material are not particularly limited, the flavor of the first barley extract changes depending on the roasting conditions, in particular, in order to make the flavor of the first barley extract stronger than the barley extract, the following Thus, roasting conditions for barley can be determined.

  If the roasting time is lengthened, deep roasting will occur and the flavor of the first barley extract tends to be stronger. The roasting time is preferably set from the range of 10 minutes to 120 minutes, as in the case of barley extract production, but the roasting time is longer than the conditions employed in the production of barley extract. Is preferably set.

  If the roasting temperature is raised, deep roasting will occur and the flavor of the first barley extract tends to be stronger. The roasting temperature is preferably set in the range of 100 ° C. or higher and 400 ° C. or lower as in the case of barley extract production, but the roasting temperature is higher than the conditions employed in the production of barley extract. Is preferably set.

  The roasted barley is extracted to obtain the first barley extract. However, the extraction method is not particularly limited, and various extraction methods can be employed as in the case of producing the barley extract. In the present invention, it is particularly preferable to employ steam distillation as the method for extracting the first barley extract. This is because the first barley extract extracted by steam distillation tends to have a stronger flavor than the first barley extract extracted by other methods. Moreover, if it is steam distillation, the manufacturing cost of barley tea drink can also be suppressed.

  The extraction conditions of the roasted barley are not particularly limited, but the flavor of the first barley extract changes depending on the extraction conditions, so that the flavor of the first barley extract is stronger than the barley extract, the following Thus, the extraction condition can be determined.

  If the extraction temperature is high, the flavor of the first barley extract tends to be enhanced. The extraction temperature is preferably set in the range of 80 ° C. or higher and 100 ° C. or lower as in the case of manufacturing the barley extract. A more preferable extraction temperature is 90 ° C. or higher and 100 ° C. or lower.

  If the extraction time is long, the flavor of the first barley extract tends to be enhanced. The extraction time is preferably set in the range of 20 minutes to 3 hours, as in the case of barley extract production, but the extraction time is longer than the conditions employed in the production of barley extract. It is preferable to set.

  The pH at the time of extraction is not particularly limited, but it is preferably adjusted in the range of pH 4 to pH 8, particularly pH 7 to pH 8. This is because if the pH is in the above range, the extraction efficiency can be increased.

  When liquefied carbon dioxide extraction or the like is adopted as an extraction method, the extraction pressure affects the degree of extraction. Specifically, the higher the extraction pressure, the easier it is for flavor to be extracted from roasted barley. The extraction pressure is preferably set from the range of 10 MPa or more and 30 MPa or less, as in the case of barley extract production, but the extraction pressure is set to an extraction pressure higher than the conditions employed in the production of barley extract. It is preferable.

  In the present invention, as described above, it is preferable to obtain an extract by steam distillation. However, a mixed solution of an extract obtained by steam distillation and an extract obtained by hot water extraction is used as a first barley extract. It is preferable that Even if the extract is very excellent in flavor and the barley extract is very thin, the flavor of the barley tea beverage can be greatly improved with a small amount of extract. Moreover, you may make into the liquid mixture of the extract liquid extracted by hot water extraction of the residue after steam distillation, and the extract liquid extracted by steam distillation. In this way, the amount of raw material used can be reduced. In addition, since the component extracted by steam distillation differs from the component extracted by hot water extraction, the quality of the extract will not be greatly reduced even if the residue is used.

  The brix of the extract is not particularly limited, but extraction is performed so that the brix is 5 or more and 15 or less. It exists in the tendency which can provide sufficient flavor to a barley extract because Brix exists in 10 or less. In addition, the 1st barley extract whose Brix is 10 or less corresponds to the flavor improving agent for barley extract addition.

[Manufacture of second barley extract]
The second barley extract is an extract added to the barley extract and has a darker color than the barley extract when diluted to the same Brix as the barley extract. The method for producing the second barley extract can be carried out in substantially the same procedure as the method for producing the barley extract, but by adopting different production conditions, the second barley extract obtained is the same Brix as the barley extract. When diluted to become darker than the barley extract.

  The kind of barley used as a raw material for the second barley extract is not particularly limited, and barley similar to that which can be used for the production of the barley extract can be used. In the production of the second barley extract, it is preferable to use 6-joo barley as a raw material. This is because the second barley extract having a darker color can be obtained by using six barleys compared to the case of using other types of barley.

  In the production of the second barley extract, roasted barley is used as a raw material. The roasting method of the raw material is not particularly limited, but the color density of the second barley extract changes depending on the roasting conditions. Therefore, in order to make the color of the second barley extract darker than the barley extract, Thus, roasting conditions for barley can be determined.

  If the roasting time is lengthened, it becomes deep roasting and tends to darken the color of the second barley extract. The roasting time is preferably set from the range of 10 minutes to 120 minutes, as in the case of barley extract production, but the roasting time is longer than the conditions employed in the production of barley extract. Is preferably set.

  If the roasting temperature is raised, deep roasting will occur, and the color of the second barley extract tends to be darker. The roasting temperature is preferably set in the range of 100 ° C. or higher and 400 ° C. or lower as in the case of barley extract production, but the roasting temperature is higher than the conditions employed in the production of barley extract. Is preferably set.

  The roasted barley is extracted to obtain the second barley extract. However, the extraction method is not particularly limited, and various extraction methods can be adopted as in the case of producing the barley extract.

  The extraction conditions of the roasted barley are not particularly limited, but the color density of the second barley extract changes depending on the extraction conditions, so that the color of the second barley extract is darker than the barley extract, The extraction conditions can be determined as follows.

  If the extraction temperature is high, the color of the second barley extract tends to darken. The extraction temperature is preferably set from the range of 30 ° C. or more and 60 ° C. or less as in the case of barley extract production, but the extraction temperature is set higher than the conditions employed in the production of barley extract. It is preferable to set.

  If the extraction time is long, the color of the second barley extract tends to darken. The extraction time is preferably set in the range of 20 minutes to 3 hours, as in the case of barley extract production, but the extraction time is longer than the conditions employed in the production of barley extract. It is preferable to set.

  The pH at the time of extraction is not particularly limited, but is preferably alkaline extraction performed under conditions where the pH exceeds 7. By adopting alkaline extraction, the color of the second barley extract becomes very dark. A preferred pH is 10 or more and 14 or less, and a more preferred pH is 12 or more and 14 or less.

  When liquefied carbon dioxide extraction or the like is employed as the extraction method, the extraction pressure affects the degree of extraction. Specifically, when the extraction pressure is high, a dark colored extract tends to be easily extracted from roasted barley. The extraction pressure is preferably set from the range of 10 MPa or more and 30 MPa or less, as in the case of barley extract production, but the extraction pressure is set to an extraction pressure higher than the conditions employed in the production of barley extract. It is preferable.

  The degree of brix is not particularly limited, but it is preferable to adjust the brix to 15 or more. When the Brix is 15 or more, the barley extract tends to be given a barley brown color. A more preferable range of brix is 15 or more and 25 or less. If Brix is 15 or more, even if the extract is used in a small amount, a barley tea-like color can be imparted to the lightly colored barley extract. In addition, the 2nd barley extract whose Brix is 15 or more corresponds to the color correction agent for barley extract addition.

[Manufacture of barley tea beverage]
Manufacture of barley tea beverage is performed by a method of adding the first barley extract to the barley extract. By the addition of the first barley extract, the flavor of the barley extract is further enhanced, and a barley tea beverage with high palatability is obtained.

  Moreover, manufacture of a barley tea drink is performed by the method of adding a 1st barley extract and a 2nd barley extract with respect to the said barley extract. By adding the first barley extract and the second barley extract, the flavor of the barley extract is strong, the color becomes dark, and the barley tea beverage has a higher palatability.

  The addition amount of the first barley extract and the second barley extract is appropriately set in consideration of the thinness of the barley extract, the concentration of the extract, etc. The addition amount of the first barley extract is 100% of the barley extract 100. 1 mass part or more and 10 mass parts or less are preferable with respect to a mass part, and, as for the addition amount of a 2nd barley extract, 0.05 mass part or more and 1 mass part or less are preferable with respect to 100 mass parts of barley extracts.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.

<Manufacture of barley extract>
From the roasted Rojo barley, the barley extract was extracted with hot water under the conditions of an extraction temperature of 90 to 100 ° C., an extraction time of 30 minutes, and a use amount of roasted barley of 22 g / L.

<Production method of the first barley extract>
The following types of Rokujo barley were used as Rokujo barley.
Rokujo Barley 1
Rokujo Barley 2

  Using the six-row barley shown in Table 1, the extract was obtained by the extraction method shown in Table 1, and the extract was concentrated until the brix shown in Table 1 was obtained to obtain the first barley extract. In addition, the steam distillation in Table 1 has an extraction temperature of 95 ° C. and an extraction time of 120 minutes. In addition, the extraction pressure and the extraction time were adjusted so that the liquefied carbon dioxide extraction in Table 1 became Brix as shown in Table 1. In addition, about the Example which performed steam distillation, the extract which formed hot water extraction of the residue after steam distillation was added, and it was set as the 1st barley extract.

<Manufacture of barley tea beverage>
To 100 parts by mass of the barley extract, 6.3 parts by mass of the first barley extract was added to produce a barley tea beverage. The flavor of the barley tea beverage was evaluated by a specialized panel. The evaluation results are shown in Table 1. Evaluation was performed according to the following criteria. In addition, flavor evaluation was performed also about the barley extract (concentration) manufactured by the method similar to said barley extract except having changed the usage-amount of roasted barley to 50 g / L. This barley extract (dense) was a barley tea beverage with a very strong flavor due to the large amount of roasted barley used (corresponding to “◯” in the following evaluation). Further, the flavor of the barley extract was inferior to the average barley tea beverage (corresponding to “x” in the following evaluation).
“○”: When a very strong flavor is felt “△”: When the flavor is similar to the average barley tea beverage “X”: When the flavor is lower than the average barley tea beverage

  As shown in Table 1, it was confirmed that by using the first barley extract, a savory barley tea beverage was obtained even if the amount of roasted barley used was reduced, regardless of the type of Rojo barley.

<Manufacture of second barley extract>
Using Rokujo barley, extract is obtained by hot water extraction method (extraction temperature 50-55 ° C., extraction time 150 minutes, pH is the conditions shown in Table 2), and the extract is manufactured to the Brix shown in Table 2. did. The extract was neutralized to obtain a second barley extract.

<Manufacture of barley tea beverage>
A barley tea beverage was produced by adding 6.3 parts by mass of the first barley extract 2 and 0.5 parts by mass of the second barley extract to 100 parts by mass of the barley extract. The flavor of the barley tea beverage was evaluated by the above method, and the color of the barley tea beverage was evaluated by a specialized panel. The evaluation results are shown in Table 2. Evaluation was performed according to the following criteria. In addition, flavor and color were evaluated also about the barley extract (concentration) manufactured by the method similar to said barley extract except having changed the usage-amount of roasted barley to 50 g / L. This barley extract (dense) was a very dark barley tea beverage due to the large amount of roasted barley used (corresponding to “◯” in the following evaluation). Moreover, the color of the barley extract was inferior to that of an average barley tea beverage (corresponding to “x” in the following evaluation).
“◯”: When the color and taste are felt stronger than the average barley tea beverage “△”: When the color and taste are the same as the average barley tea beverage “X”: From the average barley tea beverage If you feel thin

As shown in Table 2, it was confirmed that by using the first barley extract and the second barley extract in combination, even if the amount of roasted barley used was reduced, a fragrant and dark barley tea beverage could be produced.

Claims (10)

For barley extract obtained by extracting roasted barley,
A method for producing a barley tea beverage comprising adding a first barley extract having a stronger flavor than the barley extract when diluted to the same Brix as the barley extract.   The method for producing a barley tea beverage according to claim 1, wherein the first barley extract has a Brix of 5 or more and 15 or less.   The first barley extract is a mixture of an extract obtained by steam distillation of roasted barley and an extract obtained by hot water extraction of roasted barley. Method for producing barley tea beverages. The barley extract is an extract obtained by extracting roasted Rojo barley,
The method for producing a barley tea beverage according to any one of claims 1 to 3, wherein the first barley extract is an extract obtained by extracting roasted Rojo barley.   The method for producing a barley tea beverage according to any one of claims 1 to 4, wherein the barley extract is an extract obtained by extracting 10 g or more and 100 g or less of roasted barley with respect to 1 L of water. For the barley extract,
The method for producing a barley tea beverage according to any one of claims 1 to 5, further comprising adding a second barley extract having a color darker than that of the barley extract when diluted to the same Brix as the barley extract.   The method for producing a barley tea beverage according to claim 6, wherein the second barley extract is an extract obtained by alkali extraction and has a Brix of 15 or more.   The method for producing a barley tea beverage according to claim 6 or 7, wherein the barley extract is an extract obtained by extracting 10 g or more and 100 g or less of roasted barley with respect to 1 L of water.   A method for producing a flavor improving agent for barley extract addition, comprising concentrating an extract obtained by extracting roasted barley so that Brix is 5 or more and 15 or less.   A method for producing a color correction agent for barley extract addition, wherein an extract obtained by alkali extraction of roasted barley is made to have a Brix of 15 or more.