JP2018153141A - Barley tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide barley tea having sweetness not remaining badly, while feeling sweetness in the beginning of drinking, capable of feeling original flavor of barley tea when sweetness vanishes gradually, and having flavor with a story.SOLUTION: Barley tea has a maltose concentration of 100 mg/L or more and 1,500 mg/L or less.SELECTED DRAWING: None

Description

  The present invention relates to barley tea beverages.

In recent years, with the spread of packaged tea beverages, consumption of barley tea beverages has also increased. In addition, with the diversification of consumer preferences, various flavors (characteristics) are also demanded for barley tea beverages.
For example, Patent Document 1 describes a technique for obtaining a barley tea beverage having a strong taste and a bitter taste. Cited Document 2 describes a technique for obtaining a barley tea beverage with excellent flavor balance and astringent taste. Cited Document 3 describes a technique for obtaining a barley tea beverage that is less likely to feel a residual feeling and a bitter taste, has an excellent drinking feeling, and has an excellent flavor balance.

  Barley tea beverages having various flavors (characteristics) have been proposed, but conventional barley tea beverages have poor taste changes in a series of flows from the beginning of drinking to the end of drinking, that is, the story of taste is poor, It was not able to cope with the diversification of consumer preferences.

Japanese Patent Laying-Open No. 2015-100306 JP 2013-1111031 A JP 2013-1111030 A

  The present invention is a barley tea with a story-like flavor that allows you to feel the original flavor of barley tea while the sweetness is subtracted while feeling sweetness at the beginning of drinking. An object is to provide a beverage.

1. A maltose beverage having a maltose concentration of 100 mg / L or more and 1500 mg / L or less.
2. 1. It contains pyrazines, and the concentration ratio of maltose to pyrazines (maltose (mg / L) / pyrazines (mg / L)) is 400 or more and 20000 or less. 2. Barley tea beverage according to.
3. 1. Starch concentration is 400 mg / L or less Or 2. 2. Barley tea beverage according to.
4). An extraction process for obtaining an extract from raw wheat,
A concentration adjusting step in which the maltose concentration in the extract is 100 mg / L to 1500 mg / L;
A method for producing a barley tea beverage, comprising:
5. 3. The concentration adjusting step is an enzyme treatment for adding an enzyme to the extract. A method for producing a barley tea beverage according to claim 1.

When the maltose concentration is 100 mg / L or more and 1500 mg / L or less, the barley tea beverage of the present invention feels sweetness at the beginning of drinking, but the sweetness does not remain bad and the barley tea is drawn. You can feel the original flavor and it has a story-like flavor.
The barley tea beverage in which the concentration ratio of maltose and pyrazines is 400 or more and 20000 or less is preferably roasted incense derived from pyrazines, has an excellent barley tea feeling, has a good balance with sweetness derived from maltose, and has the above-mentioned story characteristics A certain flavor is felt.
A barley tea beverage having a starch concentration of 400 mg / L or less is suppressed in foaming, and is particularly preferable as a transparent container-packed barley tea beverage such as a PET bottle.

"Barley tea drink"
The barley tea beverage in the present invention means a beverage extracted from roasted raw wheat using water. As raw material wheat, if it is barley, it will not specifically limit, Two-row wheat, four-row wheat, six-row wheat, etc. can be used, A several kind can also be combined. The shape of barley is not particularly limited, and round grains, cracked products, and the like can be used, and these can be blended and used. In particular, it is preferable to use a cracked product from the viewpoint of extraction rate.

"Maltose"
The barley tea beverage of the present invention has a maltose concentration of 100 mg / L or more and 1500 mg / L or less. When the maltose concentration is lower than 100 mg / L, the sweetness felt at the beginning of drinking is weakened. If the maltose concentration is higher than 1500 mg / L, it becomes too sweet and the natural flavor of barley tea is impaired. The maltose concentration is more preferably 200 mg / L or more and 1000 mg / L or less.

"Pyrazines"
Barley tea beverages have a flavor called roasted incense from roasted raw wheat. The roasted aroma is derived from a pyrazine compound, and various pyrazine compounds are contained in the barley tea beverage. The “pyrazines” in the present invention are three kinds of dimethylpyrazines, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine, which are main components of pyrazine-based compounds contained in barley tea beverages. The “concentration of pyrazines” means the total concentration of these three types of dimethylpyrazine. In general, the roasting degree indicating the strength of roasting is indicated by an L value measured with a color difference meter. L value shows that roasting is so strong that a value is small. Accordingly, the smaller the L value, the higher the concentration of the pyrazines that are roasted incense, but it depends on whether the form of the raw wheat is crushed or uncrushed (round). That is, if the L value is the same, the cracked product has a higher concentration of pyrazines than the round particles. This is because the cracked product easily exposes the white color of the cracked surface, and thus the L value is higher than the actual roasting degree. L value is measured with a color difference meter after crushing raw wheat like coffee.

  In the barley tea beverage of the present invention, the concentration ratio of maltose and pyrazines (maltose (mg / L) / pyrazines (mg / L)) is preferably 400 or more and 20000 or less. If the concentration ratio of maltose and pyrazines is less than 400, the relative amount of pyrazines increases, the roasted fragrance becomes stronger, and the balance with sweetness becomes worse. If the concentration ratio of maltose and pyrazines is greater than 20000, the relative maltose content will increase, the sweetness will remain unnatural, the sweetness will be stronger than the roasted fragrance, and the barley tea-like flavor will be weakened. , The balance between roasting incense and sweetness gets worse. The concentration ratio between maltose and pyrazines is more preferably 600 or more and 15000 or less.

"Starch"
Starch is contained in raw wheat and maltose is produced when it is decomposed by amylase. A barley tea beverage having a starch concentration of 400 mg / L or less is particularly suitable as a barley tea beverage packed in a transparent container such as a plastic bottle because foaming is suppressed as compared with a barley tea beverage having a starch concentration higher than 400 mg / L.
The starch concentration may be adjusted by the treatment time of the enzyme treatment with amylolytic enzyme, or may be carried out by mixing the enzyme-treated barley tea extract and the non-enzyme-treated barley tea extract.

"Production method"
The barley tea beverage of the present invention has an extraction step for obtaining an extract from roasted raw wheat and a concentration adjusting step for adjusting the maltose concentration in the extract to 100 mg / L or more and 1500 mg / L or less.
As roasting, hot air roasting, sand roasting roasting, far-infrared roasting, open kettle roasting, rotary drum roasting, medium roasting, and the like can be used. The conditions for the extraction step are not particularly limited, and are appropriately selected depending on the type of raw wheat, the form of raw wheat (round grains, cracked products, etc.), and the like.
Extraction can be performed by bringing raw wheat and water as an extraction solvent into contact with each other by a shower method or the like. The extraction temperature (the temperature of the extraction solvent brought into contact with the raw wheat) can be in the range of 70 ° C. or higher and 140 ° C. or lower, and more preferably in the range of 80 ° C. or higher and 95 ° C. or lower.

  In the barley tea beverage of the present invention, the maltose concentration adjusting step of the barley tea extract can be performed by generating maltose from starch by enzyme treatment or adding maltose itself. When the concentration adjustment step is performed by enzyme treatment, the starch concentration after the enzyme treatment is significantly reduced and may be below the detection limit value (200 mg / L). The enzyme used for the enzyme treatment is not particularly limited, and amylolytic enzymes such as α-amylase, β-amylase, maltase, glucoamylase, α-glucosidase, and cyclodextrin synthase can be used. The enzyme treatment conditions may be, for example, 25 ° C. or more and 40 ° C. or less, 15 minutes or more, preferably within 1 hour, more preferably within 30 minutes, and even more preferably within 20 minutes.

  The maltose-adjusted barley tea extract can be provided as a barley tea beverage as it is, but if necessary, pH adjusting agents such as baking soda, antioxidants, fragrances, emulsifiers, coloring agents and other additives, vitamins, etc. Can also be suitably blended. Moreover, adjustment of starch concentration, heat sterilization treatment, container filling, etc. can also be performed.

“Experiment 1”
Raw material wheat (round grain of domestic Rokujo barley with L value 32: 1.9 g / L, cracked grain of domestic Rokujo barley with L value 31: 17.0 g / L) The barley tea extract was obtained by shower extraction. In this experiment, the cracked grains were pulverized by a pulverizer or the like and pulverized so that the passing rate of 42 mesh was 0.6 to 2.2%.
The barley tea extract was adjusted to a liquid temperature of 25 to 35 ° C., and each enzyme (“Uniase BM-8” (manufactured by Yakult Pharmaceutical Co., Ltd.), “Biozyme A” (manufactured by Amano Enzyme), “β-amylase F” ( Amano Enzyme Co., Ltd.) and “Uniase L” (Yakult Pharmaceutical Co., Ltd.)) were added at 0.08 g / L, held at low speed for 20 minutes, allowed to react with the enzyme, and the enzyme-reacted barley tea extract sample was obtained. Obtained.

The following items were evaluated for each sample obtained. The evaluation results are shown in Table 1 below.
-Maltose concentration As a sample, Amicon Ultra 3k (manufactured by Merck Millipore) was ultrafiltered at room temperature and 15300 G for 30 minutes, and the filtrate was diluted with ultrapure water to obtain an appropriate concentration to obtain a measurement sample. The measurement sample was measured under the following conditions to determine the maltose concentration.
Equipment used: Agilent 1100 (manufactured by Agilent Technologies)
) + CAD (corona charged particle detector) (Dionex)
Column: Asahipak NH2P-50 (4.6 × 250 mm) (Shodex
(Made by company)
Mobile phase A: Ultrapure water mobile phase B: Acetonitrile column temperature: 40 ° C
Injection volume: 5 μL
Flow rate: 1 mL / min
Gradient B: 75% (0 min) -75% (30 min) -10% (45 min)-
10% (60min)

-Pyrazine density | concentration The density | concentration of the pyrazine type compound was quantified by SPME method (solid-phase microextraction method) using the following apparatuses.
SPME fiber: DVB / carboxen / PDMS (manufactured by Spelco)
Apparatus: Agilent 5973N (manufactured by Agilent Technologies)
Column: VF-1MS (60 mm × 0.25 mm) (Agilent Techno)
(made by gies)
Column oven: 40-250 ° C, 5 ° C / min

Starch concentration 10 g of ethanol was added to 10 g of the sample, centrifuged (8000 to 10000 G, 20 minutes), and the supernatant was discarded. 2 mL of distilled water was added again to the residue, and the water was roasted at 70 degrees for 3 minutes.
To this, 100 μL of glucoamylase (AMYLOGLUCOSIDASE, Megazyme Nippon Biocon Co., Ltd.) was added, incubated at 37 ° C. for 2 hours, fixed to 20 mL, and filtered through filter paper (ADVANTEC No. 5A manufactured by Toyo Roshi Kaisha, Ltd.).
About this filtrate, glucose concentration was calculated | required using the commercially available kit for glucose determination (Glucose CII-Test Wako Wako Pure Chemical Industries Ltd. make). The starch concentration contained in the sample was calculated from the glucose concentration by the following formula.
(Formula) Starch concentration (mg / L) = glucose concentration (mg / L) × 0.9

-Sensory evaluation Sensory evaluation was performed from the viewpoint of sweetness at the top, unnatural sweetness remaining afterwards, and barley tea feeling.
For sensory evaluation, three items were scored in three stages based on discussions by five trained evaluation panels, comprehensive evaluation was performed according to the total score, and comprehensive evaluation was performed as follows.
○: Suitable as barley tea beverage (8-9 points)
Δ: Suitable as barley tea beverage (6-7 points)
×: Unsuitable as barley tea beverage (5 points or less)

The maltose density | concentration became high in Examples 1-4 which performed the enzyme process compared with the comparative example 1 which has not performed the enzyme process. Moreover, in Examples 1-4, the sweetness of the top was felt, but the sweetness did not remain unnaturally forever, and the flavor (barley tea feeling) like barley tea was felt after the sweetness.
Example 4 using UNIASE L had the highest maltose concentration and high conversion efficiency. By using UNIASE L, the amount of enzyme used can be reduced and the reaction time can be shortened, and the production cost can be reduced.

"Experiment 2"
In Experiment 1, the maltose concentration was based on Example 4, which was the highest concentration of 913 mg / L.
In Comparative Example 2 and Examples 5 to 7, the sample obtained in Example 4 as a base was mixed with the sample obtained in Comparative Example 1 in which the enzyme treatment in Experiment 1 was not performed, and the maltose concentration was The concentration was adjusted to a predetermined concentration. In Examples 8 and 9, maltose itself was added to the base, and the maltose concentrations were adjusted to 1000 mg / L and 1500 mg / L, respectively.
Each sample obtained was evaluated in the same manner as in Experiment 1 above. Each evaluation result is shown in Table 2.

In Examples 5 to 9 in which the maltose concentration is 100 mg / L or more and 1500 mg / L or less, the sweetness of the top is felt, but the sweetness does not remain unnaturally. ) Was confirmed. In particular, Examples 6 to 8 having a maltose concentration of 200 mg / L or more and 1000 mg / L or less were able to feel a flavor with a more preferable story property.
In Comparative Example 2 where the maltose concentration was 50 mg / L, the sweetness of the top was not felt. Moreover, although the evaluation of the unnatural sweetness which remains afterward is "No: 3 points", it did not feel sweetness in the first place. In addition, the flavor of barley tea was very weak.

“Experiment 3”
Maltose itself was added to the sample (maltose concentration: 4.2 mg / L) obtained in Comparative Example 1 in which the enzyme treatment was not performed in Experiment 1, and the maltose concentration was adjusted to a predetermined concentration.
Each sample obtained was evaluated in the same manner as in Experiment 1 above. Each evaluation result is shown in Table 3.

  Experiment 3 to which maltose itself was added had a flavor similar to that of Experiment 2 in which maltose was produced by enzyme treatment. Preparation of maltose concentration was not limited to enzyme treatment, and it was confirmed that the maltose concentration may be adjusted by adding maltose itself.

“Experiment 4”
A barley tea extract was obtained in the same manner as in Experiment 1 except that round grains of domestically produced Rojo barley with an L value of 28 were used instead of cracked grains of domestically produced Rojo barley with an L value of 31. Since this barley tea extract uses only round grains as raw wheat, the concentration of pyrazines is low.
Using this barley tea extract as a base (Comparative Example 4), in Comparative Examples 5 and 15 to 20, maltose itself was added to this base, and the concentration ratio of maltose and pyrazines (maltose (mg / L) / Pyrazines (mg / L)) were adjusted to a predetermined value.
Each sample obtained was evaluated in the same manner as in Experiment 1 above. Each evaluation result is shown in Table 4.

In Examples 15 to 20 in which the maltose concentration is 100 mg / L or more and 1500 mg / L or less, the sweetness of the top is felt, but the sweetness does not remain unnaturally. ) Was confirmed. In particular, Examples 16 to 19 having a maltose concentration of 200 mg / L or more and 1000 mg / L or less were able to feel a flavor with a more preferable story property.
Furthermore, from the results of Experiments 3 and 4, the maltose concentration is 100 mg / L or more and 1500 mg / L or less, and the concentration ratio of maltose and pyrazines (maltose (mg / L) / pyrazines (mg / L)) is 400 or more. It was confirmed that a barley tea beverage excellent in both sweetness at the top and barley tea feeling was obtained regardless of the concentration of pyrazines within the range of 20000 or less.
In addition, the sample obtained in Experiment 4 had less foaming compared to the samples obtained in Experiments 1 to 3. This is because in Experiment 4, only round grains are used as the raw wheat, but the round grains do not expose the interior of the raw wheat, and starch contained therein is difficult to extract.

"Experiment 5"
In order to confirm the influence of the starch concentration in the barley tea beverage on the foaming of the barley tea beverage, the samples of each starch concentration shown in Table 5 were prepared by mixing Example 4 and Comparative Example 6 obtained in Experiment 1. In addition, Example 21 is equivalent to Example 4, Comparative Example 6 uses the same raw material wheat as Example 21 (Example 4), and does not perform the enzyme treatment by an amylolytic enzyme, but maltose. It was prepared by adding 12 mg / L itself.

About each obtained sample, foaming evaluation was performed as follows. The evaluation results are shown in Table 5 below.
・ Bubbling evaluation Each sample was placed in a centrifuge tube (outer diameter × length (mm) 16.5 × 100, capacity 10 mL), capped with a cap, shaken up and down 30 times, allowed to stand for 30 seconds, The degree of foaming on the inner wall of the sunk tube (foaming condition) was observed.
For the foaming condition, the scale position of the height at which bubbles were attached after standing was measured based on 5 mL which was the scale position when 5 mL of the sample was put in the centrifuge tube, and the difference from the reference scale was larger, The evaluation was made on the assumption that foaming was large.
The evaluation criteria for foaming are as follows.
○: +1 mL or less from the reference △: More than +1 mL from the reference and less than +2 mL ×: +2 mL or more from the reference

In Examples 21 to 24, in which the starch concentration was 400 mg / L or less, foaming was suppressed as compared with Comparative Example 6 in which the starch concentration was higher than 400 mg / L.
That is, it was confirmed that the barley tea beverage having a lower starch concentration can suppress foaming compared to the barley tea beverage having a higher starch concentration.

Claims (5)

  A maltose beverage having a maltose concentration of 100 mg / L or more and 1500 mg / L or less.   2. The barley tea beverage according to claim 1, comprising pyrazines, wherein the concentration ratio of maltose and pyrazines (maltose (mg / L) / pyrazines (mg / L)) is 400 or more and 20000 or less. .   The barley tea beverage according to claim 1 or 2, wherein the starch concentration is 400 mg / L or less. An extraction process for obtaining an extract from raw wheat,
A concentration adjusting step in which the maltose concentration in the extract is 100 mg / L to 1500 mg / L;
A method for producing a barley tea beverage, comprising:   The method for producing a barley tea beverage according to claim 4, wherein the concentration adjusting step is an enzyme treatment in which an enzyme is added to the extract.