JP2017127332A - Dietary fiber-containing grain tea beverage production process and property deterioration suppression method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, in a thirsty-proofness beverage that is routinely drunken and is comparably easy to ingest a specified amount every day, a process for producing a grain tea in which the lack of flavor balance resulting from the addition of dietary fiber and the deterioration in property are suppressed, and to provide a grain tea property deterioration suppression method.SOLUTION: A dietary fiber-containing grain tea beverage production process comprises: a step of mixing a grain ingredient and a dietary fiber in a pH adjusted solvent such that the ratio of dietary fiber to grain ingredient (dietary fiber/grain ingredient) is 0.02 to 3.00, to obtain a mixed liquid A; and a particle size adjustment step of adjusting the average particle size of insoluble particles in the mixed liquid A to 10 to 70 μm, thereby the lack of flavor balance resulting from the addition of dietary fiber and the deterioration in property are suppressed.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a beverage, and more particularly to a method for producing a cereal tea beverage containing dietary fiber and a method for suppressing deterioration of properties of a cereal tea beverage.

In recent years, various ingredients with physiologically active functions have been used in food and drink due to the increase in health consciousness. For example, many products with physiologically active functions such as specific health foods are distributed and consumed It is widely recognized by people. In addition, along with the functional labeling system that came into effect from April 2015, it is considered that interest in bioactive functions will increase further, and the products corresponding to this will increase.

In addition to foods for specified health use, recommended intakes are also set for drinks that comply with the newly implemented functional labeling system, since specific components can sufficiently exhibit physiologically active functions.
For this reason, how easily and deliciously the specific component can be ingested, that is, selecting the type of beverage and adjusting its taste, is a very important study for each beverage manufacturer. .
A dietary fiber that is a physiologically active functional ingredient used in the present invention and has a physiologically active action such as an intestinal regulating action or a blood cholesterol lowering action, when added to a tea beverage having a delicate flavor, the flavor balance is lost. There was a problem such as.
Therefore, most dietary fiber-containing beverages marketed to date are blended in carbonated beverages with a clear flavor, or vegetable beverages and fruit juice beverages that have a strong color tone and allow some variation in properties. It was.

On the other hand, examples of beverages that are frequently drunk daily include water-stopping beverages such as tea beverages as beverages in the form of RTD (Ready to Drink). Because these tea drinks are dry drinks, they are drunk at high frequency on a daily basis, and even if drinks containing bioactive substances are ingested every day, a predetermined amount that can sufficiently exert bioactive functions is taken. It is very easy to do. Therefore, by adding a physiologically active substance such as glucosyl hesperidin to a detersive beverage such as water or tea beverage, it becomes possible to ingest the physiologically active ingredient without difficulty regardless of drinking scene, gender and age. . Due to the large number of drinking opportunities and increased palatability, not only green tea but also various tea beverages such as barley tea, jasmine tea and blended tea are on the market. In addition, consumers do not continue to drink a single type of tea beverage, and because they drink different types of tea beverages according to the drinking scene and mood, not only green tea but also grain tea and blended tea The need for other tea beverages is very high. Therefore, tea beverages having various flavors are strongly demanded not only for green tea but also for tea beverages having physiologically active functions. However, as described above, it is difficult to add an amount of dietary fiber having a physiologically active function while maintaining a delicate flavor and properties in a tea beverage having a delicate flavor, particularly a grain tea in which astringency does not stand out. Met.

Among cereal teas, brown rice tea, in particular, has the advantage of being easy to drink with little bitter taste, but is a tea beverage that tends to cause precipitation, etc. The addition of dietary fiber greatly disrupts the balance of flavor and stability of properties. End up. In addition, compared to green tea, oolong tea, and black tea, brown rice tea is significantly deteriorated in properties due to components derived from brown rice, and is designed with brown rice tea that contains dietary fiber but has stable properties and a delicate flavor. The technical hurdles to do were very high.

Various attempts have been proposed to date for beverages supplemented with dietary fiber.
For example, Patent Document 1 is a packaged tea beverage containing a tea extract, which contains (A) non-polymer catechins, (B) indigestible dextrin, (C) caffeine, Their content is (A) = 100 to 600 mg, (C) / (A) = 0.001 to 0.20, and (B) / (A) = 10 to 80 per 100 mL of beverage packed in a container. By providing a packaged tea beverage, a packaged tea beverage having an excellent balance of bitterness and sweetness while containing a high concentration of non-polymer catechins is disclosed.

Patent Document 2 discloses an extract of one or more roasted wheat selected from the group consisting of roasted wheat, barley, rye and pearl barley, and roasted brown rice, white rice, black sesame, One or more roasted plant extracts selected from the group consisting of white sesame, soybeans, corn, black beans, buckwheat, ketsumeishi (hub tea), malt, and a sodium ion concentration of 0.5 to A beverage with 5.0 mg / 100 ml and a pH of 6.0-7.5 is disclosed.

However, the invention according to Patent Document 1 is a green tea beverage containing a high concentration of non-polymerized catechin, and it is difficult to ingest a predetermined amount every day, and the astringency of the high concentration of non-polymerized catechin is strong. However, it has not been studied as a problem to solve the flavor and deterioration of the quality of cereal tea having a delicate flavor to which dietary fiber is added. Moreover, the invention which concerns on patent document 2 is not added the quantity of the dietary fiber which can fully exhibit a bioactive function, and the research of flavor and property deterioration suppression about the grain tea which has a bioactive function is not made | formed. . Therefore, as in the present invention, while containing dietary fiber in an amount capable of exerting a physiologically active function, none of them is sufficient to realize the delicate flavor and quality of grain tea. there were.

JP 2010-045994 A Japanese Patent Laid-Open No. 2015-8704

The present invention is particularly a drunk drink that is drunk on a daily basis and is relatively easy to take a predetermined amount every day. Production of cereal tea in which lack of flavor balance and property deterioration due to the addition of dietary fiber are suppressed. It is an object of the present invention to provide a method and a method for suppressing deterioration of the properties of grain tea.

As a result of earnest research on the adjustment of the flavor balance by the addition of dietary fiber and the method of effectively suppressing deterioration of properties, the present inventors have found that food for cereal raw materials in a solvent under pH adjustment in the production process of cereal tea. Mixing so that the fiber ratio (dietary fiber / cereal raw material) is 0.02 to 3.00 to obtain a mixture A, and adjusting the average particle size of insoluble particles in the mixture A to 10 to 70 μm. It has been found that, by including a particle size adjustment step, the flavor balance of grain tea having a delicate flavor is improved, and further, grain tea can be obtained in which property deterioration such as precipitation and starch occurring with time is effectively suppressed. It was.

That is, the present invention has the following configuration.
(1) A cereal tea beverage containing a cereal raw material extract and dietary fiber,
A cereal tea beverage, wherein the weight ratio of dietary fiber to cereal raw material (dietary fiber / cereal raw material) is 0.02 to 3.00, and the average particle size of insoluble particles is 10 to 70 μm.
(2) The grain tea beverage according to claim 1, wherein the grain material is at least one selected from the group consisting of brown rice, corn, barley, and wheat.
(3) The grain tea beverage according to claim 1 or 2, wherein the pH is 4.0 to 8.0.
(4) The ratio of dietary fiber to soluble solids (dietary fiber / soluble solids) is 3.80 to 10.00, and the grain tea beverage according to any one of claims 1 to 3.
(5) The ratio of the amount of polyphenols with respect to soluble solid content (polyphenol content / soluble solid content) is 10.0-1500.0, The grain tea drink in any one of Claims 1-4 characterized by the above-mentioned.
(6) The ratio of the taste ingredient to protein and starch in the beverage (tasting ingredient / protein + starch) is 3.0 to 150.0, according to any one of claims 1 to 5 Cereal tea drink.
(7) The grain tea beverage according to claim 6, wherein the taste components are sugars and dietary fiber.
(8) The grain tea beverage according to any one of claims 1 to 7, wherein a dissolved hydrogen content concentration is 0.01 ppm to 3.0 ppm.

The invention of the present application provides a method for producing grain tea that can more effectively suppress deterioration of properties caused by the addition of dietary fiber and that can further improve flavor, and a method for suppressing deterioration of property of grain tea. can do.

The embodiment for carrying out the cereal tea according to the present invention will be specifically described in detail below, but as long as it does not depart from the technical scope of the present invention, known methods other than the embodiments shown below may be appropriately selected. Is possible.

(Method for producing grain tea beverage)
The method for producing a cereal tea beverage in the present invention is a method for producing a beverage obtained by filling a container with an extract obtained by extracting cereals such as brown rice, corn, barley, and wheat.
The cereal tea filled in the container is, for example, a liquid consisting only of an extract obtained by extracting raw grain, a liquid obtained by concentrating or diluting the extract, or a different concentration, or a different type of cereal or tea leaf. Examples include a liquid in which the extracted liquids are mixed at a predetermined ratio, or a liquid in which an additive is added to any of these liquids.
The main raw material indicates that the blending ratio is at least 50%. Further, in the present invention, brown rice tea is preferably a mixture of a cereal extract and a green tea extract, and may be a beverage to which green tea, powdered tea, or the like is added.

(PH adjustment)
In the pH adjustment in the present invention, it is desirable to adjust the pH of the solvent when mixing the grain raw material and dietary fiber to 4.0 to 8.0. By making it within this range, it is possible to bind a part of protein and dietary fiber that form a precipitate such as ori derived from brown rice, and leave a lot of flavor components that are not involved in the occurrence of oli in the beverage liquid. is there. From this viewpoint, it is preferably 4.2 to 7.5, more preferably 4.3 to 7.0, still more preferably 4.4 to 6.5, and most preferably 4.5 to 6 .0. The pH is adjusted by adding ascorbic acid or a salt thereof, citric acid, sodium bicarbonate, potassium carbonate, or the like. Examples of the solvent include city water, well water, deaerated water, and the like, and ion exchange water is preferable.

(Grain material)
The grain raw material in the present invention is not particularly limited as long as the effect of the present invention is not impaired, but it is preferable to blend one or more selected from brown rice, corn, barley, and wheat and with the tea extract to be mixed. From the compatibility, brown rice is more preferable. Furthermore, the grain raw material is preferably roasted, and it is particularly preferable to use a roasted grain raw material having an L value of 10 to 60 after roasting, and an L value of 20 to 50 is used. Most preferred is the use of roasted cereal ingredients.

(Dietary fiber)
Dietary fiber is a general term for indigestible components contained in food that are not digested by human digestive enzymes. Moreover, although dietary fiber is divided roughly into a water-soluble dietary fiber and an insoluble dietary fiber, you may use any dietary fiber. Among these, water-soluble dietary fiber is preferable because it does not affect the viscosity and particle size of the product. As the water-soluble dietary fiber, for example, one or more selected from the group consisting of indigestible dextrin, pectin, guar bean enzyme degradation product, guar gum, agarose, glucomannan, polydextrose, sodium alginate can be used. . Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, chitosan and the like. In particular, for indigestible dextrin, its bioactive function and compatibility with cereal tea can be expected.
Moreover, it is preferable that the dietary fiber in this invention is mix | blended 0.03-10.00 mass% with respect to a grain tea drink. If the amount is less than 0.03 mass%, it becomes difficult to obtain a physiologically active function by dietary fiber from the daily drinking amount, and the flavor balance of the grain tea beverage is lost. If it exceeds 10.0% by mass, the flavor and properties of cereal tea are greatly destroyed. From this viewpoint, it is more preferably 0.10 to 7.00% by mass, still more preferably 0.20 to 6.00% by mass, and most preferably 0.70 to 5.00% by mass.
In addition, the amount of dietary fiber of the cereal tea beverage in the present invention includes the amount of dietary fiber (enzyme-weight method) obtained by an enzyme-weight method for detecting insoluble dietary fiber derived from natural products and water-soluble dietary fiber, and an artificial product. It means the total value with the amount of dietary fiber (enzyme-HPLC method) obtained by the enzyme-HPLC method for detecting water-soluble dietary fiber such as origin and indigestible dextrin. More specifically, dietary fiber (total) (g / 100 g) is obtained by totaling dietary fiber (enzyme-weight method) (g / 100 g) and dietary fiber (enzyme-HPLC method) (g / 100 g). The amount of dietary fiber in the present invention is calculated by obtaining and converting the obtained value to ppm.

(Dietary fiber / cereal raw material)
Furthermore, the mixing ratio of the grain raw material and dietary fiber under pH adjustment of the present invention is mixed so that the weight ratio of dietary fiber to the grain raw material (dietary fiber / cereal raw material) is 0.02 to 3.00. If it is less than 0.02, the contact between dietary fiber and grain raw material becomes weak, and the binding of some proteins that form precipitates such as olives and dietary fiber is impaired. Unnatural thickness appears in the flavor, and the delicate flavor of the grain tea beverage is impaired. From this viewpoint, it is preferably 0.05 to 2.80, more preferably 0.10 to 2.50, particularly preferably 0.30 to 2.00, and most preferably 0.5 to 1. .5.

(Mixed liquid A)
The mixed solution A in the present invention is an aqueous solution obtained by mixing cereal raw materials and dietary fibers in a solvent. Moreover, the amount of the solvent is preferably 2.0 to 20.0 times, more preferably 3.0 to 10.0 times that of the grain raw material, from the adjustment efficiency and workability in the particle size adjustment step.

(Granularity adjustment process)
The particle size adjusting step of the present invention is a step of stirring the mixed solution A with a mixer, a homogenizer or the like to disperse and pulverize the grain raw material and dietary fiber. In order to obtain the effect of the present invention, it is important to carry out so-called underwater grinding, in which a grain raw material and dietary fiber are dispersed and ground in a solvent. By crushing in water and adjusting the particle size, some proteins that form precipitates such as olives and dietary fibers can be efficiently bound, and proteins can be effectively removed in the filtration process. And many flavor components which are not concerned with generation | occurrence | production of an orientation can be left in a drink liquid. As a result, it is possible to produce a cereal tea beverage having stabilized properties and maintaining the flavor inherent to cereal tea. Therefore, the average particle diameter of the insoluble particles in the particle size adjustment step is adjusted to 10 to 70 μm. If it is less than 10 μm, the mouth feel becomes weak and the impression of the concentration as a cereal tea drink becomes weak, and if it exceeds 70 μm, it becomes rough and remains in the mouth. From this viewpoint, the thickness is preferably 15 to 65 μm, more preferably 20 to 60 μm, particularly preferably 25 to 50 μm, and most preferably 30 to 40 μm.
Moreover, it is preferable that the particle diameter corresponding to the median value of the distribution of the mixed liquid A after the particle size adjusting step, so-called median diameter, is adjusted to 30.0 to 90.0 μm, and more preferably 40.0 to 80.0 μm. More preferably, it is adjusted. Further, the particle diameter corresponding to the mode of distribution, the so-called mode diameter, is preferably adjusted to 50.0 to 150.0 μm, and more preferably 70.0 to 120.0 μm. Setting the particle size within these ranges is effective in suppressing unpleasant taste and property deterioration in the latter half of drinking in cereal tea beverages. These particle sizes can be calculated and / or measured by methods known to those skilled in the art. For example, it can be measured by a commercially available laser diffraction particle size distribution measuring device. Moreover, in this invention, it is preferable to measure the particle size of the liquid mixture A which coarsely filtered with 80 mesh after the particle size adjustment process, and removed the foreign material.

(Soluble solids)
The soluble solid content (Bx.) In the present invention is a unit for measuring the gram amount of soluble solid content contained in 100 g of a solution, and is a refractometer for sugar at 20 ° C. measured using a commercially available refractometer. The degree of indication (Brix value) is preferably adjusted to 0.035 to 3.500 in the product after filling. When the amount of soluble solid content is less than 0.035, the sweetness and thickness are diluted, resulting in a thin impression. On the other hand, when it exceeds 3.500, the balance of flavor is lost, and excessive sweetness and thickness are obtained, making it difficult to drink a predetermined amount every day, and further, it becomes susceptible to deterioration over time. From this viewpoint, in the present invention, it is more preferably 0.500 to 3.000, further preferably 0.600 to 2.500, particularly preferably 0.700 to 2.000, and most preferably. Is 0.800 to 1.400. In addition, as a measuring method of soluble solid content, it can measure using a commercially available refractometer or sugar content meter.

(Dietary fiber / soluble solids)
In the present invention, the ratio of dietary fiber to soluble solid content (dietary fiber / soluble solid content) is preferably adjusted to 3.50 to 10.00 after the particle size adjustment step. If it is less than 3.50, the delicate flavor of the cereal tea beverage has a weak impression, and the protein removal effect by the filtration process is weakened. If it exceeds 10.00, an unnatural thickness will be felt in the flavor of the grain tea beverage, and the stability of the properties will be impaired. From this viewpoint, it is more preferably 4.00 to 9.80, further preferably 5.00 to 9.50, particularly preferably 7.00 to 9.30, and most preferably 8.00. 9.00.

(Mixed liquid B)
The mixed liquid B in the present invention is a beverage liquid obtained by mixing the mixed liquid A and the tea leaf extract. Further, the tea leaf extract to be mixed may be separately filtered before being mixed with the mixed solution A. For example, a mesh, a strainer, a GAF filter, centrifugation, filter filtration, etc. are mentioned. Furthermore, the extraction efficiency of the tea extract of the raw tea leaves (soluble solid content x tea extract amount (g) / raw tea leaf (g)) is preferably 15.0 to 58.0%, preferably 20.0 to 55.0% is more preferable, and 30.0-50.0% is particularly preferable. By setting it as this range, the balance between the flavor derived from the raw tea leaves and the flavor derived from the grain raw material becomes good.
It is because the flavor balance of a grain and a tea leaf becomes favorable by setting it as this range, and property stability is also acquired by a filtration process. In addition, the raw tea leaves used in the tea extract are not particularly limited as long as the effects of the present invention are not impaired.For example, as non-fermented tea, so-called green tea, steamed tea, sencha, gyokuro, matcha tea, Examples include bancha, ball green tea, pot-fried tea, and Chinese green tea.Semi-fermented tea, so-called oolong tea, includes iron kannon, color types, daffodils, and golden katsura. , Keimon, Assam, Nilgiri, Nuwara area, Dimbra, Indonesia (Java), Kenya. Examples of the grain raw material include barley, processed wheat, hard wheat, brown rice, germinated brown rice, malt, buckwheat and corn.
The raw tea leaves may be a blend of two or more types, and concentrated liquids such as extracts may be added.

(Polyphenol)
The grain tea beverage of the present invention preferably contains 10 to 550 ppm of polyphenol. When the amount of polyphenol is less than 10 ppm, it is difficult to feel the taste and concentration due to polyphenol, resulting in an unsatisfactory impression. If it exceeds 550 ppm, the aftertaste will be poor, and the impression will remain in the mouth. From this viewpoint, the polyphenol amount in the present invention is more preferably 30 to 500 ppm, further preferably 50 to 300 ppm, particularly preferably 70 to 200 ppm, and most preferably 90 to 160 ppm. By setting this range, it becomes possible to produce a delicate flavor balance of grain tea.
In the present invention, polyphenol is a kind of plant-derived substance (phytochemical) and is a general term for compounds having two or more phenolic hydroxyl groups in one molecule. Polyphenols are roughly classified into monomer polyphenols having a molecular weight of 1,000 or less and polymerized polyphenols in which two or more monomer polyphenols are bonded. Polymerized polyphenols are also commonly referred to as tannins. Typical monomeric polyphenols include flavonoids (flavonoids include compounds with flavones, flavanols, anthocyanidins, isoflavonoids, neoflavonoids, etc.), chlorogenic acid, gallic acid, ellagic acid, etc. There is. On the other hand, a polymerized polyphenol is a compound in which two or more monomeric polyphenols are bonded, and a hydrolyzed tannin polymerized by an ester bond between a condensed tannin polymerized by a carbon-carbon bond and a hydroxyl group derived from a sugar or the like. Representative polyphenols include proanthocyanidins as condensed tannins and gallotannins and ellagitannins as hydrolyzed tannins. In addition to the simple substance, each polyphenol may be in a predetermined compound state such as a polymer or a glycoside as long as it does not lose the physiologically active function of the polyphenol. There are various types of polyphenols depending on the degree of polymerization and the bonding position, but they exhibit a very strong antioxidant effect. Polyphenols can be calculated and / or measured by methods known to those skilled in the art. For example, the method of obtaining | requiring using tannic acid as a reference material using the folin-dennis method is mentioned.

Furthermore, the present invention preferably contains a polyphenol by blending a plant extract or juice containing a polyphenol, and the polyphenol-containing plant to be used is at least one selected from teas and seeds. It is preferably a plant. For example, teas include Camellia, C.I. sinensis, C.I. Examples include non-fermented tea, semi-fermented tea, and fermented tea obtained from assamica or hybrids thereof, and examples of non-fermented tea include green teas such as sencha, bancha, gyokuro, tencha, and kettle roasted tea. Examples of the semi-fermented tea or the fermented tea include black tea, oolong tea, black tea and the like produced through a semi-fermented or fermented process. These raw materials are not particularly limited as long as the effects of the present invention are exhibited, and may be used alone or in a blend of two or more. In the present invention, non-fermented tea is preferable from the viewpoint of compatibility with grain raw materials, and sencha is particularly preferable.

(Polyphenol amount / soluble solid content)
In the present invention, the ratio of the amount of polyphenol to the soluble solid content of the mixed solution B (polyphenol / soluble solid content) is preferably adjusted to 10.0 to 1500.0. If it is less than 10.0, the flavor derived from the tea extract is weak and the flavor as a grain tea beverage is unsatisfactory. This is because if it exceeds 1500.0, there are many flavor components derived from the tea extract, the astringency is conspicuous, and precipitation such as orientation is likely to occur. From this viewpoint, it is more preferably 30.0 to 500.0, further preferably 50.0 to 400.0, particularly preferably 70.0 to 200.0, and most preferably 80.0 to 150.0.

(Standing process)
The standing step in the present invention is a step of leaving the mixed solution B for 1 to 90 minutes. If the time is less than 1 minute, dispersion / sedimentation of particles due to standing cannot be obtained, and the particle classification effect by the filtration step is weakened, and the flavor balance and stability of properties of the grain tea beverage are impaired. If it exceeds 90 minutes, even a flavor component will disperse | distribute and settle, and even the component which contributes to a flavor will be removed by a filtration process. From this viewpoint, it is preferably 3 to 60 minutes, more preferably 5 to 40 minutes, and particularly preferably 10 to 30 minutes. Moreover, 1-20 degreeC is preferable from a viewpoint of the binding holding | maintenance of the component derived from a grain raw material, and a dietary fiber, and the temperature of the drink liquid in a stationary process is more preferable 2-15 degreeC.

(Filtering process)
The filtration step in the present invention is a step of shape-filtering the mixed solution B after standing. The present invention binds protein and dietary fiber, which are the cause of the formation of sediment such as olives, and efficiently removes them, leaving a large amount of flavor components that are not involved in the occurrence of oli in the beverage liquid. Can do. As a result, it is possible to produce a cereal tea beverage having stabilized properties and maintaining the flavor inherent to cereal tea. From such a viewpoint, shape filtration such as a mesh is preferable to specific gravity filtration using a centrifugal separator or the like. For shape filtration, flannel filtration, mesh, stainless steel filter, polypropylene filter or filter filtration with porous media, ultrafiltration, microfiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, biofunctional membrane filtration, etc. From the viewpoint of productivity and flavor component adjustment, it is preferable to adjust with a GAF filter and / or strainer, and the opening of the GAF filter and / or strainer is more preferably 10 to 150 μm, 20 ˜110 μm is particularly preferable, and 25 to 80 μm is most preferable. Moreover, 1-20 degreeC is preferable and, as for the temperature of the drink liquid in a filtration process from a viewpoint of quality maintenance, 2-15 degreeC is more preferable.

(Taste ingredient)
The taste component in the present invention is a total amount of saccharides and dietary fibers, and is a component that contributes to the sweetness and feeling of concentration of cereal tea beverages. About the taste component of this invention, 900-31000 ppm is preferable from a viewpoint of a flavor balance, 1000-20000 ppm is more preferable, 3000-18000 ppm is especially preferable, and 8000-12000 ppm is the most preferable.

(amino acid)
The amino acid in the present invention is the total amount of alanine, serine, arginine, glutamine, asparagine, glutamic acid, aspartic acid and theanine, and is preferably adjusted to 0.01 to 50.0 ppm. By setting it as this range, it can be set as the umami | savory and salty taste which matched the delicate flavor in a grain tea drink. From this viewpoint, it is more preferably 0.03 to 25.0 ppm, further preferably 0.05 to 10.0 ppm, and particularly preferably 0.10 to 5.0 ppm.

(Sugar)
The saccharide in the present invention is the total amount of monosaccharide and disaccharide. A monosaccharide is a carbohydrate represented by the general formula C ₆ (H ₂ O) ₆ and does not become a simpler sugar by hydrolysis, and the monosaccharide as referred to in the present invention is glucose (glucose) or fructose. (Fructose), a disaccharide is a carbohydrate represented by the general formula C ₁₂ (H ₂ O) ₁₁ , which produces a monosaccharide by hydrolysis, sucrose (sucrose), cellobiose, It is maltose. In the present invention, the saccharide concentration is preferably adjusted to 300 to 800 ppm. If the saccharide concentration of the beverage is less than 300 ppm, it is not preferable in terms of lack of sweetness and a sense of concentration in the beverage, and if it exceeds 800 ppm, the refreshing feeling is impaired, and the delicate taste inherent in cereal tea is impaired. Because. From this viewpoint, it is more preferably 400 to 700 ppm, and particularly preferably 500 to 600 ppm. The saccharide can be calculated and / or measured by a method known to those skilled in the art. For example, the method of measuring by the calibration curve method using HPLC is mentioned.

Furthermore, the concentration of monosaccharides in the cereal tea beverage of the present invention is preferably 40-300 ppm, and if the concentration of monosaccharides in the beverage is less than 40 ppm, it is not preferable in that the sweetness in the cereal tea beverage is insufficient. If it exceeds 300 ppm, unnatural sweetness will be felt, and the delicate taste inherent in grain tea will be impaired, which is not preferable. From this viewpoint, the content is more preferably 50 to 200 ppm, particularly preferably 60 to 150 ppm, and most preferably 70 to 120 ppm.

Furthermore, the concentration of disaccharides in the cereal tea beverage of the present invention is preferably 300 to 800 ppm, and if the concentration of disaccharides in the beverage is less than 300 ppm, the sense of concentration in the cereal tea beverage is insufficient and exceeds 800 ppm. In addition, the sense of concentration in grain tea beverages becomes excessive, and the original delicate taste of grain tea is impaired. From this viewpoint, it is more preferably 350 to 700 ppm, particularly preferably 400 to 600 ppm, and most preferably 420 to 520 ppm.

In order to adjust the saccharide concentration and the saccharide ratio to the above-described ranges, it is possible to adjust the cereal raw material and the raw tea leaves by drying (fire) processing or extraction as appropriate. For example, when the drying (burning) processing of tea leaves is strengthened, saccharides are decomposed and reduced, and when extracted at a high temperature for a long time, saccharides are decomposed and reduced. However, the saccharide concentration and the saccharide ratio can be adjusted according to the drying (burning) conditions of the tea leaves and the extraction conditions.
At this time, it is possible to adjust by adding sweeteners such as sucrose and liquid sugar. However, since the original flavor balance of cereal tea may be lost, for example, extraction of cereal raw materials without adding sweeteners. A method of adjusting the conditions for obtaining the liquid, adjusting the mixing ratio of a plurality of different grain extracts and tea leaf extracts, or adjusting by adding a tea extract or a tea refined product is preferable.

(protein)
The protein in the present invention is a component that causes oliage and precipitation in cereal tea beverages, and specifically, is a protein that forms secondary olis that occurs with time. The amount of protein in the present invention is preferably 10 to 600 ppm, more preferably 30 to 500 ppm, particularly preferably 50 to 400 ppm, and most preferably 100 to 200 ppm in order to suppress occurrence of sediment. .
The protein can be measured by a method known to those skilled in the art, for example, the Kjeldahl method or the Bradford method. Moreover, a commercial item can be used suitably for reagents, such as a decomposition accelerator used for the Kjeldahl method. Moreover, about a measuring machine, a commercial item can be used.

(Starch)
The starch in the present invention is a carbohydrate represented by the general formula C ₆ (H ₂ O) ₆ and is preferably 1 to 300 ppm. If the concentration of starch in the beverage is less than 1 ppm, the thickness in the beverage is insufficient. This is because the aftertaste becomes heavy and it is not preferable if it exceeds 300 ppm. From this viewpoint, it is more preferably 3 to 200 ppm, particularly preferably 5 to 150 ppm, and most preferably 10 to 100 ppm.
The amount of starch can be calculated and / or measured by a method known to those skilled in the art. For example, an iodine colorimetric method or a commercially available kit can be used.

(Taste component / (protein + starch))
In the present invention, the ratio of the protein and starch to the taste component (taste component / (protein + starch)) is preferably adjusted to 3.0 to 150.0. If it is less than 3.0, the sweetness and density are weak and the impression is light. Furthermore, precipitation such as sediment is likely to occur, and stability of properties is impaired. On the other hand, when it exceeds 150.0, an unnatural sweetness and a feeling of concentration are felt, and the delicate flavor of the grain tea beverage is impaired. From this viewpoint, it is more preferably 5.0 to 120.0, further preferably 10.0 to 100.0, particularly preferably 20.0 to 90.0, and most preferably 30.0 to 70.0.

The concentration of catechins in the cereal tea of the present invention is preferably 1 to 500 ppm. If the concentration of catechins in cereal tea is less than 1 ppm, the astringency is lost and it is difficult to feel the concentration, and if it exceeds 500 ppm, the astringency and egg flavor are too emphasized, and the delicate flavor balance of the cereal tea beverage is lost. It is not preferable. From this viewpoint, 5-400 ppm is more preferable, 8-300 ppm is more preferable, and 10-150 ppm is the most preferable. In this case, the total catechins are catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg) ) And epigallocatechin gallate (EGCg), and the total catechins mean the total value of eight catechin concentrations. In order to adjust the total catechin concentration to the above range, it may be adjusted under the extraction conditions. At this time, it is also possible to adjust by adding catechins, but since the balance of grain tea may be lost, in addition to adjusting the conditions for obtaining tea leaf extract, mixing tea leaf extracts, or It is preferable to adjust by adding tea extract or the like. The catechin concentration can be calculated and / or measured by a method known to those skilled in the art. For example, an analysis method using HPLC (high performance liquid chromatography) can be mentioned.

The caffeine concentration in the cereal tea of the present invention is preferably 0.1 to 100.0 ppm, more preferably 0.5 ppm to 80.0 ppm, particularly preferably 0.8 ppm to 50.0 ppm. Most preferred is 0 ppm to 20.0 ppm. This is because, within this range, the grain tea beverage has less astringency and is easy to drink.
In order to adjust the caffeine concentration to the above range, ingredients containing little or no caffeine are blended, or hot water is sprayed on tea leaves, or tea leaves are immersed in hot water, so that caffeine is contained in the tea leaves. The tea leaves are used to prepare a tea extract, and these tea extracts are mixed and adjusted. Further, an adsorbent such as activated carbon or white clay may act on the extract to adsorb and remove caffeine. The caffeine concentration can be calculated and / or measured by a method known to those skilled in the art. For example, an analysis method using HPLC (high performance liquid chromatography) can be mentioned.

In the present invention, the ratio of caffeine to polyphenol (caffeine / polyphenol) is preferably adjusted to 0.005 to 0.250. It is because bitterness and astringency remain in the aftertaste by setting it as this range, and it becomes a moderate bitter astringency with a sharpness. From this viewpoint, it is more preferably from 0.010 to 0.100, particularly preferably from 0.015 to 0.080, and most preferably from 0.020 to 0.060.

Further, the ratio of catechin concentration to caffeine concentration (catechin concentration / caffeine concentration) in the cereal tea beverage of the present invention is preferably adjusted to 1.0 to 50.0, more preferably 3.0 to 40. 0.0, more preferably 6.0 to 30.0, and particularly preferably 10.0 to 20.0. By setting it as this range, the balance of astringency and bitterness in a cereal tea beverage becomes good, and it becomes difficult to feel unpleasant astringency and bitterness remaining on the tongue in combination with taste.
Further, the ratio of dietary fiber to catechin concentration (dietary fiber / catechin concentration) in the cereal tea beverage of the present invention is preferably adjusted to 50.0 to 250.0, more preferably 80.0 to 200.0. More preferably, it is particularly preferably 100.0 to 180.0. By setting it as this range, the balance of the thickness by the dietary fiber of a grain tea drink and the astringency by catechin becomes favorable.

(Extraction process)
Grain raw material or raw material tea leaf extraction, for example, using an extraction device called a kneader or dripper according to a conventional method, 5 to 100 times the amount of raw material, 10 to 100 ° C. water for about 1 minute to 90 minutes, as necessary The mixture is stirred once to several times, and the reaction is carried out at normal pressure or under appropriate pressure and negative pressure. From the viewpoint of moderate flavor and liquid color change prevention, it is 10 to 100 ° C., preferably 20 to 99 ° C., more preferably 25 to 97 ° C., particularly preferably 30 to 95 ° C. Extraction is preferably performed. However, the extraction method and extraction conditions are not particularly limited, and for example, pressurization can be performed.
Examples of the water used for extraction include city water, well water, pure water, hard water, soft water, ion exchange water, natural water, deaerated water, etc. Among these, it is preferable to use ion exchange water or deaerated water. In particular, it is preferable to use deaerated water. By using deaerated water, quality deterioration and color tone change due to normal temperature or heating of a milk-containing container-packed beverage can be more effectively suppressed. In addition, when using deaerated water, a part or all of the water suitable for drinking can be made into deaerated water. In addition, an ascorbic acid-containing aqueous solution and pH-adjusted water can be used, and an organic acid or organic acid salt such as sodium ascorbate may be added to the extraction solution.

(PH)
The product pH of the cereal tea beverage in the present invention is adjusted to 5.0 to 7.0. This is because when the pH is less than 5.0, bitterness and astringency become conspicuous, and when it exceeds 7.0, a watery impression is obtained. From this point of view, it is preferably 5.2 to 6.9, more preferably pH 5.4 to 6.8, particularly preferably pH 5.6 to 6.7, and most preferably 5.8. ˜6.6. In addition, what is necessary is just to adjust the addition amount of pH adjusters, such as ascorbic acid, a citric acid, baking soda, and potassium carbonate, in order to adjust pH to the said range.

(Measurement method of each component)
The aforementioned monosaccharides, disaccharides, catechins and caffeine can be measured by a calibration curve method or the like using a high performance liquid chromatogram (HPLC) or the like. Protein measurement can be performed by methods known to those skilled in the art, for example, Kjeldahl method, Dumas method, and these modified and improved types. Moreover, a commercial item can be used suitably for reagents, such as a decomposition accelerator used for the Kjeldahl method. Moreover, about a measuring machine, a commercial item can be used.

(container)
When a beverage is made into a packaged beverage, the container used is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, as with a general beverage. It can be provided in the usual form such as a bottle. The container-packed beverage here refers to a so-called RTD that can be drunk without dilution and can be stored at room temperature for 9 months or more. Moreover, in this invention, it is preferable to use transparent containers, such as a PET bottle, from a viewpoint in which precipitation, such as an orientation, is suppressed.

Hereinafter, examples of the present invention will be described based on the above-described embodiment, but the form can be appropriately changed without departing from the technical scope of the present invention.

A method for preparing the example sample and the comparative example sample in this example will be described below.
<Test Example 1>
Examples 1-14 and Comparative Examples 1-6 were prepared as grain tea beverages by using the following commercially available raw materials and blending them in the proportions shown in Table 1.

(Roasted brown rice)
Uruchi rice (domestic) was polished with a rice mill and gelatinized with a steamer, and then roasted at 270 ° C. for 3 minutes with a roaster to obtain roasted brown rice tea with an L value of 30.

(Dietary fiber)
Fiber Sol 2 (manufactured by Matsutani Chemical Co., Ltd.) was used.

(Mixed liquid A)
Roast brown rice (Uruchi rice, domestically produced, L value 30) and dietary fiber are mixed in the amounts shown in Table 1 and added to 80 ml of pure water, respectively, and corresponding to Examples 1 to 14 and Comparative Examples 1 to 5 Liquid A was obtained. In addition, Comparative Example 5 was prepared without adding dietary fiber, and Comparative Example 6 did not create mixed liquid A.

(Granularity adjustment process)
Each mixed solution A was dispersed and ground for 30 seconds with a mixer, and coarsely filtered with 80 mesh, and the mixed solution A after particle size adjustment was recovered.

(Tea leaf material and tea leaf extract)
Tea leaves (Yabukita seeds, domestic best tea, rough tea) were fired and processed at 270 ° C. for 4 minutes with a rotary drum-type flame maker, and the tea leaves were extracted in the amounts shown in Table 1 at 90 ° C. for 7 minutes. The extract was cooled and the extract roughly filtered through 80 mesh was cooled to obtain a tea leaf extract. In Comparative Example 6, the grain raw material and dietary fiber in the amounts shown in Table 1 were added together with the tea leaf raw material, and extracted simultaneously.

(Mixed liquid B)
50 g of the mixed liquid A after the particle size adjustment corresponding to Examples 1 to 14 and Comparative Examples 1 to 5 and 250 g of the tea extract were mixed to obtain a mixed liquid B. In Comparative Example 5, the amount of dietary fiber shown in Table 1 was added when preparing the mixed solution B. In addition, about the comparative example 6, the filtration process was performed as it was after extraction.

(Standing process)
300 g of the mixed solution B was allowed to stand for a time as shown in Table 1 in a stainless beaker. In addition, Example 12 did not perform a stationary process.

(Filtering process)
The mixture B after standing was filtered through a 100 μm GAF filter.

Sodium bicarbonate was added to the filtered beverages corresponding to Examples 1 to 14 and Comparative Examples 1 to 6, and after adjusting the pH, each was made up to 1000 g and held at 136.5 ° C. for 30 seconds with a UHT sterilizer. Sterilized, cooled to 35 ° C. in a plate, and then filled into a transparent plastic container (PET bottle) to obtain the grain tea drinks of Examples 1-14 and Comparative Examples 1-6.

The analysis method of the component measured in this test is as follows. In addition, the analysis of the component used the Example sample and comparative example sample after 1 week storage at 5 degreeC.

<PH>
It was measured at a product temperature of 20 degrees using a HM-21P / desktop pH meter manufactured by Toa DKK Corporation. The pH was measured using a sample stored at 5 ° C. for 2 weeks.

<Soluble solid content>
The sugar content was measured using an optical refractometer (RX-DD7α-Tea manufactured by Atago Co., Ltd.).
<Average particle size>
The average particle size was measured using a laser diffraction particle size distribution analyzer (SALD-2300, manufactured by Shimadzu Corporation).

<Dietary fiber>
The total value of the enzyme-weight method and the enzyme-HPLC method was defined as the amount of dietary fiber.

<Polyphenol>
The amount obtained using a colorimetric method with iron tartrate using tannic acid as a standard substance was defined as the amount of polyphenol.

<Protein>
The amount of nitrogen in the food was quantified using the Kjeldahl method, and the value converted to protein was defined as the amount of protein.

<Starch>
10 g of ethanol was added to 10 g of the sample solution, centrifuged (8000 g to 10000 g, 20 minutes), and the supernatant was discarded. Distilled water is added to the residue again as appropriate, and gelatinization is performed for 3 minutes. Glucoamylase (“AMYLOGLUCOSIDASE, Megazyme”, manufactured by Nippon Biocon Co., Ltd.) is added, and the mixture is kept at 37 ° C. for 2 hours. ("ADVANTEC No. 5B" manufactured by Toyo Roshi Kaisha, Ltd.). About this filtrate, the amount of glucose was calculated | required using the commercially available kit for glucose determination (for example, "glucose CII-Test Wako" Wako Pure Chemical Industries Ltd. make), and the amount of starch contained in a sample was computed from the amount of glucose.

<Sugar>
Using an HPLC sugar analyzer, the amount was measured by a calibration curve method.

<Sensory evaluation>
The sensory evaluation was carried out by 8 panelists based on the following evaluation method for a sample after storage for 1 week at 5 ° C. (5 ° C., 1 W) and a sample after 1 month at 37 ° C. (37 ° C., 1M), The most frequent evaluation was adopted. In addition, the evaluation items in each sensory evaluation and property evaluation are as follows.
Moreover, visual evaluation of the property was performed in the sample after 1-month storage at 37 degreeC.
(Sensory evaluation 5 ° C, 1W and 37 ° C, 1M)
Concentration due to sweetness:
◎: Thickness and density due to sweetness are optimal and extremely good ○: Thickness and density due to sweetness are felt, good △: Thickness and density due to sweetness are slightly weak, not very good ×: Thickness and density due to sweetness The feeling is weak, and there is a problem. Flavor balance of cereal and tea leaves:
A: The balance between the flavor derived from the grain and the flavor derived from the tea leaf is moderate and very good. ○: The flavor derived from the grain and the flavor derived from the tea leaf are well balanced. Good: The flavor derived from the grain and the flavor derived from the tea leaf. Is slightly weak and not so good ×: Either the flavor derived from grain or the flavor derived from tea leaves is weak, and there is a problem (property evaluation: 37 ° C., 1M)
Precipitation and secondary orientation:
◎: No secondary orientation or precipitation is observed, very good ○: There is a little precipitation, but there is no secondary orientation, good △: There is a little secondary orientation and precipitation, not very good ×: Secondary orientation and precipitation Conspicuous and problematic

Mixing so that the ratio of dietary fiber to cereal raw material (dietary fiber / cereal raw material) is 0.02 to 3.00 under pH adjustment, the particle adjustment step is performed, and the average particle size after particle adjustment is 10 to 70 μm The cereal tea beverages of Examples 1 to 14 were good in that the flavor derived from the cereal and the flavor derived from the tea leaf were balanced, and the thickness and concentration due to sweetness were also felt. Furthermore, the flavor after one month at 37 ° C. was also good, and the occurrence of precipitation and secondary orientation was suppressed. In particular, with the pH adjusted to 4.5 to 6.0, mixing is performed so that the ratio of dietary fiber to cereal raw material (dietary fiber / cereal raw material) is 0.5 to 1.5, and the particle adjustment step is performed. The grain tea beverage of Example 1 having an average particle size of 30 to 40 μm after the particle adjustment step has an appropriate balance between the flavor derived from the grain and the flavor derived from the tea leaf, and is optimal in thickness and concentration due to sweetness. It was very good. Furthermore, the flavor after one month at 37 ° C. was very good, and no precipitation or secondary orientation was observed.

The present invention is particularly a drunk drink that is drunk on a daily basis and is relatively easy to take a predetermined amount every day. Production of cereal tea in which lack of flavor balance and property deterioration due to the addition of dietary fiber are suppressed. It can be used for the method and the method for suppressing the deterioration of the properties of grain tea.

Claims (8)

A cereal tea drink containing a cereal raw material extract and dietary fiber,
A cereal tea beverage, wherein the weight ratio of dietary fiber to cereal raw material (dietary fiber / cereal raw material) is 0.02 to 3.00, and the average particle size of insoluble particles is 10 to 70 μm. The grain tea beverage according to claim 1, wherein the grain material is at least one selected from the group consisting of brown rice, corn, barley, and wheat. The grain tea beverage according to claim 1 or 2, wherein the pH is 4.0 to 8.0. The ratio of dietary fiber amount to soluble solid content (dietary fiber / soluble solid content) is 3.80 to 10.00, The grain tea beverage according to any one of claims 1 to 3. The ratio of the amount of polyphenols with respect to soluble solid content (polyphenol amount / soluble solid content) is 10.0-1500.0, The grain tea drink in any one of Claims 1-4 characterized by the above-mentioned. Grain tea drink according to any one of claims 1 to 5, wherein the ratio of the taste ingredient to protein and starch in the beverage (tasting ingredient / protein + starch) is 3.0 to 150.0. . The grain tea beverage according to claim 6, wherein the taste components are sugars and dietary fiber. The cereal tea drink according to any one of claims 1 to 7, wherein a dissolved hydrogen content concentration is 0.01 ppm to 3.0 ppm.