JP2016136875A - Packed grain tea beverage - Google Patents
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- JP2016136875A JP2016136875A JP2015013195A JP2015013195A JP2016136875A JP 2016136875 A JP2016136875 A JP 2016136875A JP 2015013195 A JP2015013195 A JP 2015013195A JP 2015013195 A JP2015013195 A JP 2015013195A JP 2016136875 A JP2016136875 A JP 2016136875A
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- 235000013616 tea Nutrition 0.000 title abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 71
- 235000021307 Triticum Nutrition 0.000 claims abstract description 71
- 239000000284 extract Substances 0.000 claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
- 235000013361 beverage Nutrition 0.000 claims abstract description 14
- 238000000605 extraction Methods 0.000 claims description 29
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 14
- 239000002904 solvent Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 description 19
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- 241000209219 Hordeum Species 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 239000003205 fragrance Substances 0.000 description 10
- 238000003825 pressing Methods 0.000 description 10
- 239000007788 liquid Substances 0.000 description 8
- 235000019658 bitter taste Nutrition 0.000 description 6
- 235000019606 astringent taste Nutrition 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 229940069780 barley extract Drugs 0.000 description 4
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- 239000000654 additive Substances 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
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- 150000003839 salts Chemical class 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
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- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
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- 229960005070 ascorbic acid Drugs 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
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- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019664 intensity of taste Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
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Abstract
Description
本発明は、焙煎麦抽出液の製造方法に関し、特に、焙煎麦抽出液の香味を改善でき、かつ短時間で行うことのできる焙煎麦抽出液の製造方法、該方法で製造される焙煎麦抽出液、及び、該焙煎麦抽出液を含む飲料に関する。 The present invention relates to a method for producing a roasted wheat extract, and in particular, a method for producing a roasted wheat extract that can improve the flavor of the roasted wheat extract and can be performed in a short time. The present invention relates to a roasted wheat extract and a beverage containing the roasted wheat extract.
麦茶に代表される穀物茶飲料は、古くから多くの人に愛飲されている飲料である。家庭又は飲食店等において焙煎麦から抽出する態様以外にも、ペットボトル、紙パック、缶又は瓶等の容器に充填された容器詰穀物茶飲料として広く普及している。 Grain tea drinks represented by barley tea have been loved by many people since ancient times. Besides being extracted from roasted wheat at home or restaurants, it is widely spread as a container-packed grain tea beverage filled in containers such as plastic bottles, paper packs, cans or bottles.
一般的には、そのまま飲用可能な焙煎麦抽出液又はそれを含む飲料は、常圧下で、焙煎麦を高温、常温又は低温の水で抽出して調製され、高圧下での抽出は行われない。
これに対して、特許文献１〜３には、茶飲料を高圧下で抽出して調製することは記載されているが、高圧下で焙煎麦を抽出することは記載されていない。
In general, a roasted wheat extract that can be used as it is or a beverage containing the same is prepared by extracting the roasted wheat with high-temperature, normal-temperature, or low-temperature water under normal pressure, and extraction under high pressure is not performed. I will not.
On the other hand, Patent Documents 1 to 3 describe that a tea beverage is extracted and prepared under high pressure, but does not describe extraction of roasted wheat under high pressure.
本発明は、香ばしい香味を有する焙煎麦抽出液又はそれを含む飲料（若しくは穀物茶飲料）を提供することを目的としている。本発明はまた、焙煎麦抽出液又はそれを含む飲料（若しくは穀物茶飲料）の製造時間を短縮することを目的としている。 An object of this invention is to provide the roasted wheat extract which has a fragrant flavor, or a drink (or grain tea drink) containing the same. Another object of the present invention is to shorten the production time of a roasted wheat extract or a beverage (or cereal tea beverage) containing the same.
本発明者らは、上記課題を解決すべく鋭意検討した結果、圧力をかけて焙煎麦を抽出することによって、甘香ばしい香味を有する焙煎麦抽出液又はそれを含む飲料（若しくは穀物茶飲料）を短時間で製造することができることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have extracted roasted wheat under pressure to extract a roasted wheat extract having a sweet flavor or a beverage containing the same (or a grain tea beverage). ) Can be produced in a short time, and the present invention has been completed.
すなわち、本発明は、以下に示す焙煎麦抽出液の製造方法、該方法によって得られる焙煎麦抽出液及び該焙煎麦抽出液を含む飲料を提供するものである。
〔１〕焙煎麦抽出液の製造方法であって、
焙煎麦及び抽出溶媒に圧力をかけて、該焙煎麦抽出液を調製する工程を含むことを特徴とする、方法。
〔２〕前記圧力が０．１ＭＰａ以上である、前記〔１〕に記載の製造方法。
〔３〕前記抽出溶媒の温度が１００℃以上である、前記〔１〕又は〔２〕に記載の製造方法。
〔４〕前記焙煎麦が、六条大麦を焙煎したものである、前記〔１〕〜〔３〕のいずれか一項に記載の製造方法。
〔５〕前記〔１〕〜〔４〕のいずれか一項に記載の製造方法で調製したことを特徴とする、焙煎麦抽出液。
〔６〕前記〔５〕に記載の焙煎麦抽出液を含むことを特徴とする、飲料。
That is, this invention provides the manufacturing method of the roasted wheat extract shown below, the roasted wheat extract obtained by this method, and the drink containing this roasted wheat extract.
[1] A method for producing a roasted wheat extract,
A method comprising applying a pressure to roasted wheat and an extraction solvent to prepare the roasted wheat extract.
[2] The production method according to [1], wherein the pressure is 0.1 MPa or more.
[3] The production method according to [1] or [2], wherein the temperature of the extraction solvent is 100 ° C. or higher.
[4] The production method according to any one of [1] to [3], wherein the roasted wheat is roasted Rojo barley.
[5] A roasted oat extract prepared by the production method according to any one of [1] to [4].
[6] A beverage comprising the roasted wheat extract according to [5].
本発明に従えば、香味の優れた穀物茶を最終製品として製造することができる。また、焙煎麦からの抽出を効率的に行うことができ、製造時間を短縮することができる。 According to the present invention, a cereal tea excellent in flavor can be produced as a final product. Moreover, extraction from roasted wheat can be performed efficiently, and manufacturing time can be shortened.
本明細書に記載の「焙煎麦抽出液」は、焙煎した大麦から抽出されるそのまま飲用可能な液体のことをいい、そのまま飲用されることのないエキス（濃縮液）は含まれない。
前記焙煎麦抽出液の原料となる大麦としては、当技術分野で使用されているものを制限なく用いることができる。例えば、六条大麦（六条皮麦若しくは六条裸麦）若しくは二条大麦又はそれらに精麦加工若しくはα化加工などの加工を施したもの、六条麦芽、又は、二条麦芽などを用いてもよく、これらの大麦を２種類以上ブレンドして用いてもよい。
本明細書に記載の「焙煎麦」は、前記大麦を焙煎して調製することができる。焙煎する方法としては、当技術分野で使用されているものを制限なく用いることができる。例えば、熱風焙煎、砂煎り焙煎、遠赤外焙煎、又は、振動熱風焙煎などを用いてもよく、これらの方法を２種類以上組み合わせて用いてもよい。焙煎の温度及び時間は、当技術分野で使用されている一般的な条件を制限なく用いることができる。焙煎の好ましい条件は、原料の大麦の種類及び焙煎機の種類によっても異なるが、例えば、２００〜２５０℃の温度で２〜８０分間焙煎してもよい。
The “roasted barley extract” described in the present specification refers to a liquid that can be drunk as it is extracted from roasted barley, and does not include an extract (concentrated liquid) that is not drunk as it is.
As barley used as a raw material of the roasted wheat extract, those used in the art can be used without limitation. For example, you may use six-row barley (Six-row barley or six-row bare barley) or two-row barley, or those that have undergone processing such as milling or alpha conversion, six-row malt, or two-row malt. Two or more kinds may be blended and used.
The “roasted wheat” described in the present specification can be prepared by roasting the barley. As the roasting method, those used in the art can be used without limitation. For example, hot air roasting, sand roasting, far-infrared roasting, or vibrating hot air roasting may be used, or a combination of two or more of these methods may be used. As for the roasting temperature and time, general conditions used in the art can be used without limitation. Preferred conditions for roasting vary depending on the type of raw barley and the type of roasting machine, but may be roasted at a temperature of 200 to 250 ° C. for 2 to 80 minutes, for example.
本明細書に記載の「焙煎麦を抽出する工程」においては、前記焙煎麦に抽出溶媒を投入後、圧力をかけて抽出を行う。焙煎麦に加圧することで、該焙煎麦中の成分を効率よく短時間で抽出することができるので、前記抽出工程においては、例えば抽出機中で焙煎麦と抽出溶媒を保持する工程は必ずしも必要とはされず、焙煎麦に抽出溶媒を投入後すぐに抽出を行ってもよい。前記圧力の大きさは、前記焙煎麦中の成分の抽出の程度によって、適宜調整することができ、例えば０．１ＭＰａ以上であってもよく、好ましくは０．１〜０．３ＭＰａである。前記抽出工程の間、常に圧力を加えて続けてもよく、該抽出工程中の特定の時間だけ圧力を加えてもよい。加圧時間は、前記焙煎麦中の成分の抽出の程度によって適宜調整することができ、例えば３０秒から〜１時間であってもよい。 In the “step of extracting roasted wheat” described in the present specification, extraction is performed by applying pressure after adding an extraction solvent to the roasted wheat. Since the components in the roasted wheat can be efficiently extracted in a short time by pressurizing the roasted wheat, in the extraction step, for example, the step of holding the roasted wheat and the extraction solvent in the extractor Is not necessarily required, and the extraction may be performed immediately after the extraction solvent is added to the roasted wheat. The magnitude of the pressure can be appropriately adjusted according to the degree of extraction of the components in the roasted wheat, and may be, for example, 0.1 MPa or more, preferably 0.1 to 0.3 MPa. During the extraction process, pressure may be constantly applied or the pressure may be applied for a specific time during the extraction process. The pressing time can be appropriately adjusted depending on the degree of extraction of the components in the roasted wheat, and may be, for example, from 30 seconds to 1 hour.
前記焙煎麦中の成分の抽出の程度は、その抽出液中の可溶性固形分含量に基づくブリックス値を測定することで決定してもよい。前記ブリックス値は、当技術分野で通常使用されるブリックス計などによって測定することができる。前記焙煎麦抽出液のブリックス値は、例えば０．１００〜１．２００であってもよく、好ましくは０．２００〜０．７００、より好ましくは０．３００〜０．４００である。 The degree of extraction of the components in the roasted wheat may be determined by measuring the Brix value based on the soluble solid content in the extract. The Brix value can be measured by a Brix meter ordinarily used in the art. The Brix value of the roasted wheat extract may be, for example, 0.100 to 1.200, preferably 0.200 to 0.700, more preferably 0.300 to 0.400.
前記抽出溶媒としては、水を用いることができ、該水中には、アスコルビン酸又はその塩及び重曹などの当技術分野で使用されている添加剤を制限なく配合することができる。前記抽出溶媒の温度は、前記焙煎麦中の成分の抽出の程度によって、適宜調整することができ、例えば１００℃以上であってもよく、好ましくは１０５〜１４０℃、より好ましくは１１０〜１３０℃である。 As the extraction solvent, water can be used, and additives used in the art such as ascorbic acid or a salt thereof and baking soda can be blended in the water without limitation. The temperature of the extraction solvent can be appropriately adjusted depending on the degree of extraction of the components in the roasted wheat, and may be, for example, 100 ° C. or higher, preferably 105 to 140 ° C., more preferably 110 to 130. ° C.
前記抽出工程を含む製造方法で調製した焙煎麦抽出液は、後述の実施例に具体的に示されているように、該抽出工程を含まない従来の製造方法で調製した抽出液とは異なる香味を有する。焙煎麦抽出液の香味は、該抽出液中に抽出されている焙煎麦の成分の種類又は量などによって変化し得るので、前記抽出工程を含む製造方法で調製した焙煎麦抽出液は、従来の製造方法で調製した抽出液とは異なる組成を有しており、これとは区別可能なものであるといえる。 The roasted wheat extract prepared by the manufacturing method including the extraction step is different from the extract prepared by the conventional manufacturing method not including the extraction step, as specifically shown in the examples described later. It has a flavor. Since the flavor of the roasted wheat extract can vary depending on the type or amount of roasted wheat components extracted in the extract, the roasted wheat extract prepared by the production method including the extraction step is It has a composition different from that of the extract prepared by the conventional manufacturing method, and can be said to be distinguishable from this.
前記焙煎麦抽出液は、飲料中に配合してもよい。前記飲料は、前記焙煎麦抽出液以外にも任意の添加物を含み得る。前記任意の添加物としては、当技術分野で使用されているものを制限なく用いることができ、例えば、酸化防止剤、香料、各種エステル類、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、甘味料、酸味料、ガム、油、ビタミン、アミノ酸、果汁エキス類、野菜エキス類、花蜜エキス類、ｐＨ調整剤又は品質安定剤などを用いてもよい。
前記焙煎麦抽出液又はそれを含む飲料は、常法により殺菌してもよい。殺菌方法としては、当技術分野で使用されている手段を制限なく用いることができ、例えば、加熱又はＵＶ照射などによって殺菌してもよい。
前記焙煎麦抽出液又はそれを含む飲料は、常法により飲料用容器に充填されて、容器詰穀物茶飲料として販売され得る。前記飲料用容器としては、当技術分野で使用されているものを制限なく用いることができ、例えば、ペットボトル、紙パック、缶、瓶又はパウチ容器などを用いてもよい。
You may mix | blend the said roasted wheat extract in a drink. The beverage may contain any additive other than the roasted wheat extract. As said arbitrary additive, what is used in this technical field can be used without a restriction | limiting, For example, antioxidant, a fragrance | flavor, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts , Inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, gums, oils, vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters or quality stabilizers, etc. It may be used.
The roasted wheat extract or a beverage containing the same may be sterilized by a conventional method. As the sterilization method, means used in the art can be used without limitation, and for example, sterilization may be performed by heating or UV irradiation.
The roasted wheat extract or a beverage containing the same can be filled in a beverage container by a conventional method and sold as a packaged grain tea beverage. As the beverage container, those used in the art can be used without limitation, and for example, a plastic bottle, a paper pack, a can, a bottle or a pouch container may be used.
前記焙煎麦抽出液又はそれを含む飲料の香味は、当技術分野で通常使用される評価方法によって評価してもよく、例えば、「おいしさ」、「香りの良さ」、「味の濃さの良さ」、「甘味の良さ」、「苦味の良さ」、「渋味の良さ」、「後味の良さ」、「香りの良さ」、「味の濃さ」、「甘味の強さ」、「苦味の強さ」、「渋味の強さ」、「後味の強さ」、「甘い香り」、「香ばしい香り」、「焦げっぽい香り」、「まろやかである」、「すっきりしている」、「味わいがある」、「ゴクゴク飲める」、「飲みなれた味である」又は「買ってみたい」などの項目について官能試験を行ってもよい。
以下、実施例により本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されるものではない。
The flavor of the roasted wheat extract or beverage containing the same may be evaluated by an evaluation method commonly used in the art, for example, “taste”, “good fragrance”, “taste intensity”. , Good sweetness, good bitterness, good astringency, good aftertaste, good fragrance, richness of taste, sweetness, “Bitterness strength”, “Astringency”, “Aftertaste strength”, “Sweet scent”, “Scented scent”, “Burning scent”, “Mellow”, “Neat” The sensory test may be performed on items such as “I have a taste”, “I can drink it”, “I have a good taste”, or “I want to buy it”.
EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, the scope of the present invention is not limited to these Examples.
実施例１
（１）１００Ｌ容抽出機（株式会社イズミフードマシナリ製）に焙煎六条大麦７．５ｋｇを投入し、加圧無し又は０．３ＭＰａの加圧条件下で、１４０Ｌ／時の流量の水をかけて抽出した。加圧無しの場合の水の温度は９５℃、加圧時の水の温度は１４０℃に調節した。１８７．５Ｌに希釈した時のブリックス値が、約１．０５０、約０．７００又は約０．３５０になるように、累積採液重量（ｋｇ）を決定した。１８７．５Ｌに希釈した時のブリックス値と累積採液重量との関係を図１に示す。加圧無しの場合には、目標とした上記ブリックス値を有する焙煎麦抽出液を調製するために、前記抽出機中で焙煎六条大麦と水を１０分間保持しなければならなかったが、加圧時には保持工程がなくとも、上記ブリックス値を有する焙煎麦抽出液を調製することができた。
１８７．５Ｌに希釈した時のブリックス値が０．３００〜０．３５０であった焙煎麦抽出液については、その希釈液をそのまま試料として用い（試料Ａ１及びＤ１）、上記ブリックス値が約１．０５０又は約０．７００であった焙煎麦抽出液については、さらに水を添加して２倍又は３倍に希釈し、０．３００〜０．３５０のブリックス値を有する試料を調製した（試料Ａ２、Ｄ２及びＤ３）。図１中の○は１８７．５Ｌに希釈した時の焙煎麦抽出液を表し、△はさらに水で希釈した焙煎麦抽出液を表す。各試料の抽出条件及び焙煎麦抽出液の希釈倍率を表１に示す。
Example 1
(1) Put 7.5 kg of roasted Rojo 6 barley into a 100 L extractor (manufactured by Izumi Food Machinery Co., Ltd.) and apply water at a flow rate of 140 L / hour under no pressure or 0.3 MPa pressurized conditions. Extracted. The temperature of water when not pressurized was adjusted to 95 ° C., and the temperature of water when pressurized was adjusted to 140 ° C. The accumulated liquid weight (kg) was determined so that the Brix value when diluted to 187.5 L was about 1.050, about 0.700, or about 0.350. FIG. 1 shows the relationship between the Brix value and the accumulated liquid weight when diluted to 187.5 L. In the case of no pressurization, in order to prepare a roasted barley extract having the above-mentioned Brix value, roasted 6 barley and water had to be kept in the extractor for 10 minutes. Even if there was no holding process at the time of pressurization, the roasted wheat extract which has the said Brix value was able to be prepared.
For roasted wheat extract having a Brix value of 0.300 to 0.350 when diluted to 187.5 L, the diluted solution was used as it was as a sample (Samples A1 and D1), and the Brix value was about 1 For the roasted wheat extract that was .050 or about 0.700, water was further added to dilute it two or three times to prepare a sample having a Brix value of 0.300 to 0.350 ( Samples A2, D2 and D3). 1 represents the roasted wheat extract when diluted to 187.5 L, and Δ represents the roasted wheat extract further diluted with water. Table 1 shows the extraction conditions for each sample and the dilution ratio of the roasted wheat extract.
（２）試料Ａ１及びＡ２並びに試料Ｄ１〜Ｄ３について、香味評価（Ｎ＝４）を行った。「おいしさ」（悪１⇔良５）、「焦げっぽい香り」（弱１⇔強５）、「甘味」（弱１⇔強５）、「苦味」（弱１⇔強５）及び「渋味」（弱１⇔強５）について評価した結果を表２に示す。 (2) Flavor evaluation (N = 4) was performed on samples A1 and A2 and samples D1 to D3. "Taste" (bad 1 ⇔ 5), "burnt fragrance" (weak 1 ⇔ 5), "sweet" (weak 1 ⇔ 5), "bitter taste" (weak 1 ⇔ 5) and Table 2 shows the results of evaluation of “taste” (weak 1⇔strong 5).
圧力をかけて抽出し、その後１８７．５Ｌに希釈しただけの焙煎麦抽出液（試料Ｄ１）は、圧力をかけないで調製した焙煎麦抽出液（試料Ａ１及びＡ２）と比較して、苦味は変わらないが、おいしさが良好で、焦げっぽい香り及び甘味が強く、渋味が低かった。また、前記試料Ｄ１は、累積採液重量の高い試料Ｄ２及びＤ３（すなわち、圧力をかけて抽出し、かつ抽出原液を多く採液した後、これをブリックス値が０．３００〜０．３５０になるように希釈して調製した焙煎麦抽出液）よりも、香味が優れていた。 The roasted wheat extract (sample D1), which was extracted under pressure and then diluted to 187.5 L, was compared with the roasted wheat extract (samples A1 and A2) prepared without applying pressure, Although the bitterness did not change, the taste was good, the burnt aroma and sweetness were strong, and the astringency was low. In addition, the sample D1 is a sample D2 and D3 having a high cumulative collection weight (that is, after extracting by applying pressure and collecting a large amount of extraction stock solution, this is changed to a Brix value of 0.300 to 0.350. The roasted barley extract prepared by diluting to have a better flavor.
（３）上述の香味評価で香味が優れていることが判明した試料Ｄ１及び対照としての試料Ａ１を用いて、さらに香味評価（Ｎ＝３０）を行った。「おいしさ」、「香りの良さ」、「味の濃さの良さ」、「甘味の良さ」、「苦味の良さ」、「渋味の良さ」、「後味の良さ」、「香りの良さ」、「味の濃さ」、「甘味の強さ」、「苦味の強さ」、「渋味の強さ」、「後味の強さ」、「甘い香り」、「香ばしい香り」、「焦げっぽい香り」、「まろやかである」、「すっきりしている」、「味わいがある」、「ゴクゴク飲める」、「飲みなれた味である」及び「買ってみたい」について評価した。これらの評価項目のうち、「おいしさ」、「甘味の良さ」、「甘味の強さ」、「甘い香り」及び「香ばしい香り」についての評価結果を表３に示す。 (3) The flavor evaluation (N = 30) was further performed using the sample D1 that was found to be excellent in flavor by the above-described flavor evaluation and the sample A1 as a control. "Delicious", "Good fragrance", "Good taste", "Good sweetness", "Good bitterness", "Good astringency", "Good aftertaste", "Good fragrance" , “Intensity of taste”, “Strength of sweetness”, “Strength of bitterness”, “Strength of astringency”, “Strength of aftertaste”, “Sweet scent”, “Scented scent”, “Scorching” Evaluations were made on “Poppy Aroma”, “Mellow”, “Neat”, “Tasteful”, “Drinkable”, “Taste that I could drink” and “I want to buy”. Among these evaluation items, Table 3 shows the evaluation results for “taste”, “good sweetness”, “intensity of sweetness”, “sweet scent”, and “savory scent”.
試料Ｄ１は、「おいしさ」、「甘味の良さ」、「甘味の強さ」、「甘い香り」、「香ばしい香り」及び「焦げっぽい香り」などの項目において、試料Ａ１よりも評価が高かった。したがって、抽出時に圧力をかけて調製した焙煎麦抽出液は、圧力をかけずに抽出した焙煎麦抽出液と比較して、香ばしい香味を有し、香味が優れていることがわかった。 The sample D1 has a higher evaluation than the sample A1 in items such as “taste”, “good sweetness”, “intensity of sweetness”, “sweet fragrance”, “fragrant fragrance”, and “burnt fragrance”. It was. Therefore, it was found that the roasted wheat extract prepared by applying pressure at the time of extraction had a fragrant flavor and excellent flavor as compared with the roasted wheat extract extracted without applying pressure.
実施例２
１００Ｌ容抽出機（株式会社イズミフードマシナリ製）に焙煎六条大麦７．５ｋｇを投入し、１４０Ｌ／時の流量の水をかけて抽出した。抽出は加圧無し又は０．３ＭＰａの加圧条件下で行い、加圧無しの場合の水の温度は９５℃、加圧時の水の温度は１１０℃又は１２５℃に調節した。１８７．５Ｌに希釈した時のブリックス値が、約０．４００、約０．３５０又は約０．３００になるように、累積採液重量（ｋｇ）を決定した。１８７．５Ｌに希釈した時のブリックス値と累積採液重量との関係を図２に示す。加圧無しの場合には、上記ブリックス値を有する焙煎麦抽出液を調製するために、前記抽出機中で焙煎六条大麦と水を１０分間保持しなければならなかったが、加圧時には保持工程がなくとも、上記ブリックス値を有する焙煎麦抽出液を調製することができた。上述のように１８７．５Ｌに希釈して調製した焙煎麦抽出液を、そのまま香味評価に使用した。焙煎麦抽出液の焦げっぽい香りを評価した結果を表４に示す。
Example 2
A 100 L extractor (manufactured by Izumi Food Machinery Co., Ltd.) was charged with 7.5 kg of roasted 6-jo barley and extracted with water at a flow rate of 140 L / hour. Extraction was carried out under no pressure or under a pressure of 0.3 MPa, and the temperature of water without pressure was adjusted to 95 ° C., and the temperature of water at the time of pressure was adjusted to 110 ° C. or 125 ° C. The accumulated liquid weight (kg) was determined so that the Brix value when diluted to 187.5 L would be about 0.400, about 0.350, or about 0.300. FIG. 2 shows the relationship between the Brix value and the accumulated liquid weight when diluted to 187.5 L. In the case of no pressure, roasted barley barley and water had to be kept in the extractor for 10 minutes in order to prepare the roasted barley extract having the above Brix value. Even without the holding step, the roasted wheat extract having the above Brix value could be prepared. The roasted wheat extract prepared by diluting to 187.5L as described above was used as it was for flavor evaluation. Table 4 shows the results of evaluating the burnt aroma of the roasted wheat extract.
焙煎麦抽出液のブリックス値によって程度の差はあるものの、１１０℃及び１２５℃で圧力をかけて調製した焙煎麦抽出液は、調製したいずれかのブリックス値において、圧力をかけずに抽出した焙煎麦抽出液よりも焦げっぽい香りが高い、すなわち香ばしい香味を有していた。 Although there is a difference in degree depending on the Brix value of the roasted wheat extract, the roasted wheat extract prepared by applying pressure at 110 ° C and 125 ° C can be extracted without applying pressure at any of the prepared Brix values. The roasted wheat extract had a burnt fragrance, that is, a fragrant flavor.
以上より、抽出時の温度に関わらず、圧力をかけて焙煎麦を抽出すれば、圧力をかけずに抽出した場合よりも、香ばしい香味を有し、香味の優れた焙煎麦抽出液を調製できることがわかった。 From the above, regardless of the temperature at the time of extraction, if roasted wheat is extracted by applying pressure, a roasted oat extract having a fragrant flavor and excellent flavor than when extracted without applying pressure. It was found that it can be prepared.
Claims (6)
焙煎麦及び抽出溶媒に圧力をかけて、該焙煎麦抽出液を調製する工程を含むことを特徴とする、方法。 A method for producing a roasted wheat extract,
A method comprising applying a pressure to roasted wheat and an extraction solvent to prepare the roasted wheat extract.
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