JP2019154302A - Composition and method for producing same - Google Patents

Abstract

To provide a novel soft drink that has a strong and savory flavor of roasted barley and a moderate sweetness, and yet suppresses the excessive bitterness and harsh taste, in other words, a novel composition that can provide a "Japanese-style Orzo-like beverage", and to provide a method for producing the same.SOLUTION: Provided are: a composition containing a roasted barley extract component and in which the total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid is 100 to 300 mg/100 g, the content of oxalic acid is 5 to 30 mg/100 g, and the content of starch is 3500 to 7500 mg/100 g; and a method for producing said composition comprising: washing a roasted barley with an aqueous solvent to obtain a washed roasted barley (washing step); extracting the washed roasted barley with an aqueous solvent to obtain an extract (extraction step); cooling and filtering the extract to obtain a filtrate (cooling and filtering step); and spray-drying the filtrate (drying step).SELECTED DRAWING: None

Description

  The present invention relates to a novel composition that can be used as a coffee substitute beverage, that is, a composition that can provide a “Japanese-style Orzo-like beverage” and a method for producing the same.

  Coffee substitutes in Japan include roasted grains roasted with soybeans and wheat produced during the war. Although the extract of the roasted grain was an amber-colored liquid similar to coffee, it was far from the unique aroma and taste of coffee.

  On the other hand, when looking overseas, “Orzo” made from roasted barley is still drunk in Italy, and this “Orzo” is a drink characterized by the strong and fragrant flavor of roasted barley. is there.

The current situation is that coffee substitutes are far from widespread in Japan. The above-mentioned “alternative coffee” during the war does not match the taste and taste of modern people as it is, and the Italian “Orzo” does not necessarily match the taste and taste of Japanese. In particular, coffee substitute beverages in the form of RTD (Ready to Drink) have not been popular.
On the other hand, barley tea that has been drunk for a long time in Japan is still widely drunk, especially in summer. However, as consumer preferences diversify, it is not only used as a dry drink in summer, but also as a non-caffeine drink before going to bed, and is preferred by pregnant women, children, and the elderly. ing. In winter, the preferred way of drinking such as being heated in a warm state is spreading, and consumer needs differing from conventional fast-drying beverages are increasing.

  Regarding barley tea, for example, in Patent Document 1 (Japanese Patent Laid-Open No. 2000-245411), raw barley is steam sprayed under conditions of a steam spraying time of 5 to 60 seconds and a steam flow rate of 20 to 60 kg / h, and then roasted. Barley tea wheat characterized by performing primary roasting at a temperature of 230 to 280 ° C. for 60 seconds to 120 seconds, followed by secondary roasting at a roasting temperature of 250 to 300 ° C. for 60 seconds to 120 seconds A manufacturing method is disclosed.

  Moreover, in patent document 2 (re-table 2009/142081 gazette), as a manufacturing method of roasted wheat which can extract barley tea excellent in fragrance, sweetness, richness, etc., roasting temperature is 225 to 290 ° C for 60 seconds to Between the primary roasting process in which roasting is performed for 120 seconds and the secondary roasting process in which roasting is performed at a roasting temperature of 250 ° C. to 300 ° C. for 60 seconds to 120 seconds, the product temperature of the wheat is controlled within 60 seconds within 60 seconds. A manufacturing method including a quenching step of quenching at a temperature difference of ° C. is disclosed.

JP 2000-245411 A No. 2009/142081

  As mentioned above, for barley tea as a fast-drying beverage, roasted wheat with improved aroma and sweetness is being studied, but it is an alternative to a tasteful barley tea beverage that matches the modern taste and taste, especially coffee beverages. The barley tea beverage to be obtained has not been studied.

  Accordingly, it is an object of the present invention to provide a new composition that can be used as a substitute for a coffee drink, that is, a new composition that can provide a “Japanese-style Orzo-like drink” and a method for producing the same.

  The present invention relates to a method for producing a composition containing a roasted wheat extract component, wherein the roasted wheat is washed with an aqueous solvent to obtain washed roasted wheat (washing step), and the washed roasted wheat Extracted with an aqueous solvent to obtain an extract (extraction step), cooled and filtered to obtain a filtrate (cooled filtration step), and spray-dried the filtrate (drying step) And the composition obtained has a total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid (referred to as “organic acid content”) of 100 to 300 mg / 100 g, and A method for producing a composition is proposed, wherein the acid content is 5 to 30 mg / 100 g, and the starch content is 3500 to 7500 mg / 100 g.

  The present invention is also a method for washing roasted wheat for a composition containing a roasted wheat extract component, wherein the roasted wheat is washed with an aqueous solvent, and soluble solids (Bx) A washing method for roasted wheat, which is washed so that the organic acid content per 0% is 10 to 35 mg / 100 g, is proposed.

  The present invention is also a composition containing a roasted wheat extract component, wherein the total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid (referred to as “organic acid content”) is 100 to 100. A composition is proposed which is 300 mg / 100 g, has an oxalic acid content of 5-30 mg / 100 g and a starch content of 3500-7500 mg / 100 g.

  According to the composition proposed by the present invention and the method for producing the same, the composition is dissolved in water to provide a strong and savory flavor of roasted barley and an appropriate sweetness, and yet an excessive bitterness and taste. You can get a new soft drink that suppresses gummy, or “Japanese-style Orzo-like drink”.

  Next, the present invention will be described based on an embodiment. However, the present invention is not limited to the embodiment described below.

[This composition]
The composition according to an example of the embodiment of the present invention (referred to as “present composition”) is a composition containing an extracted component of roasted wheat (referred to as “roasted wheat extract component”).
In the present specification, a beverage obtained by dissolving the present composition in water is referred to as “present composition-dissolved beverage”.

(Roasted wheat extract component)
The composition preferably contains 40% by mass or more of roasted wheat extract components.
If this composition contains 40% by mass or more of roasted wheat extract components, a flavor peculiar to barley tea can be obtained when this composition is dissolved in water or the like to make a barley tea beverage.
From this point of view, the composition preferably contains 40% by mass or more of roasted wheat extract components, especially 50% by mass or more and 99% by mass or less, of which 55% by mass or more or 95% by mass or less. Is more preferable.

  Among the roasted wheat extract components obtained by extracting roasted wheat, the present composition is a component described in the present specification (also referred to as “suggested component”), that is, citric acid, malic acid, succinic acid. For roasted wheat extract components other than suggested components such as lactic acid, formic acid, acetic acid, oxalic acid, starch, arabinoxylan, etc. The composition is the same as that of the external component.

  As an example of the composition of the usual non-suggested component obtained by extracting roasted wheat with water, glucose is 100.0-500.0 ppm, fructose is less than 5.0 ppm, and monosaccharides are 100.0-500. 0 ppm, less than 5.0 ppm sucrose, 200.0-500.0 ppm maltose, less than 5.0 ppm cellobiose, 200.0-500.0 ppm total disaccharide, less than 5.0 ppm raffinose (trisaccharide), Less than 5.0 ppm of stachyose (polysaccharide), 10000 to 20000 mg / 100 ml of total polysaccharides of trisaccharides or more, 500 to 3000 mg / 100 ml of β-glucan, 0.1 to 50 ppm of amino acids in total, 0.05% of phosphoric acid -0.50 mass%, potassium 300.0-700.0 mg / 100 ml, phosphorus 50.0-500.0 mg / 00ml, manganese 0.1-1.0mg / 100ml, calcium 5.0-50.0mg / 100ml, sodium 5.0-200.0mg / 100ml, magnesium 10.0-100.0mg / 100ml An example can be given. In all of the following Examples and Comparative Examples, it has been confirmed that the composition of the component not suggested falls within this range.

  In addition, this composition can also contain another component other than a roasted wheat extract component. Examples of the other components include minerals other than roasted wheat extract components, vitamins, emulsifiers, acidulants, antioxidants, sweeteners, and coloring agents.

The soluble solid content in the present composition is preferably 40 to 99% by mass.
Here, the soluble solid content corresponds to the roasted wheat extract component described above.
If the soluble solid content is 40% by mass or more, the flavor of barley tea can be sufficiently felt, and if it is 99% by mass or less, the flavor of barley tea can be moderately felt, which is preferable.
From this viewpoint, in the present composition, the soluble solid content is preferably 40 to 99% by mass, more preferably 50% by mass or more and 95% by mass or less, and particularly preferably 55% by mass or more or 90% by mass or less. preferable.
In the present composition, in order to adjust the soluble solid content to the above range, for example, adjusting the amount of roasted wheat used, selecting and mixing roasted wheat of different varieties, It may be adjusted by mixing roasted wheat. Moreover, you may adjust extraction temperature, extraction time, and stirring conditions. However, it is not limited to this method.

In the present composition, the arabinoxylan content is preferably 500 to 2000 mg / 100 g.
If the content of arabinoxylan is 500 mg / 100 g or more, the texture contained in the mouth can be sufficiently felt, and if it is 2000 mg / 100 g or less, the texture contained in the mouth can be felt moderately, it is preferable.
From this point of view, the arabinoxylan content in the present composition is preferably 500 to 2000 mg / 100 g, more preferably 700 mg / 100 g or more or 1800 mg / 100 g or less, especially 900 mg / 100 g or more or 1600 mg / 100 g or less. Further preferred.

The “arabinoxylan (sometimes referred to as“ Ax ”)” is a kind of “hemicellulose”, which is a generic term for fibers other than cellulose, among water-insoluble dietary fibers classified as polysaccharides. Meaning.
As a method for analyzing and measuring the content of arabinoxylan, methods known to those skilled in the art can be employed. Agri. Food Chem. It can be calculated using the direct acid hydrolysis method described in 2014, 62, 8319-8324.

  In this composition, in order to adjust arabinoxylan content to the said range, it can adjust by selecting suitably the barley which is a raw material, for example. It is known that the content of arabinoxylan in barley depends on the variety, cultivation conditions such as harvest time and water supply. For example, the arabinoxylan content is low at the initial stage of cultivation and tends to increase after the middle stage of cultivation. Moreover, arabinoxylan content can also be adjusted with the amount of water supply during the cultivation period. For example, when the amount of water supply is increased, the arabinoxylan content tends to increase. From the standpoint of varieties, Nijo varieties such as Hindmarsh, Metcalf, Scope, Commander, Hashun, Mikamo Golden, etc. tend to have a high arabinoxylan content, while Legacy, Shunrai, Fiber Snow, Kashimugi, etc. As for the six-row wheat varieties, the arabinoxylan content tends to be low.

The composition preferably has a starch content of 3500-7500 mg / 100 g.
If the starch content of the composition is 3500 mg / 100 g or more, the sweetness can be sufficiently felt, and if it is 7500 mg / 100 g or less, the sweetness can be felt moderately, which is preferable.
From this point of view, the composition preferably has a starch content of 3500-7500 mg / 100 g, particularly 4000 mg / 100 g or more or 7000 mg / 100 g or less, particularly 4500 mg / 100 g or more or 6500 mg / 100 g or less. Further preferred.
In this composition, in order to adjust the starch content to the above range, for example, in addition to adjusting the roasting conditions of roasted wheat, it can be adjusted by controlling the heating conditions in the heating process such as extraction and drying. it can. However, it is not limited to this method.

The composition preferably has an oxalic acid content of 5 to 30 mg / 100 g.
If the oxalic acid content is 5 mg / 100 g or more, an aftertaste impression can be felt moderately, and if it is 30 mg / 100 g or less, the aftertaste impression is not excessively preferred.
From this point of view, in the present composition, the oxalic acid content is preferably 5 to 30 mg / 100 g, particularly 10 mg / 100 g or more or 27 mg / 100 g or less, and more preferably 15 mg / 100 g or more or 24 mg / 100 g or less. Is more preferable.
In this composition, in order to adjust oxalic acid content to the said range, it can adjust, for example by selecting or mixing the roasted wheat from which oxalic acid content differs. In order to solve this problem, it is preferable to adjust by selecting and mixing roasted wheat from the viewpoint of obtaining an optimal flavor as a Japanese-style Orzo-like beverage. Moreover, it can also adjust by controlling extraction conditions, for example, if extraction temperature is made high and extraction time is lengthened, oxalic acid content can be raised. However, it is not limited to this method.

This composition preferably has a total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid (referred to as “organic acid content”) of 100 to 300 mg / 100 g.
If the organic acid content is 100 mg / 100 g or more, the bitterness can be moderately felt, and if it is 300 mg / 100 g or less, the bitterness is not felt excessively, which is preferable.
From this point of view, in the present composition, the organic acid content is preferably 100 to 300 mg / 100 g, more preferably 150 mg / 100 g or more or 280 mg / 100 g or less, particularly 190 mg / 100 g or more or 260 mg / 100 g or less. Is more preferable.
In the present composition, in order to adjust the organic acid content to the above range, for example, as described later, the roasted wheat may be washed before extracting the roasted wheat. Especially, it is especially preferable to adjust organic acid content by wash | cleaning roasted wheat from a viewpoint of obtaining the optimal flavor as a Japanese-style Oruso-like drink. It can also be adjusted by controlling the extraction conditions or selecting and mixing the lower roasted wheat. However, it is not limited to this method.

The composition preferably has a mass ratio (oxalic acid / organic acid) of the oxalic acid content to the organic acid content of 0.05 to 0.26.
It is preferable that the oxalic acid / organic acid is 0.05 to 0.26, since the balance between the aftertaste impression and the bitterness can be felt well.
From this viewpoint, in the present composition, the mass ratio of the oxalic acid content to the organic acid content (oxalic acid / organic acid) is preferably 0.05 to 0.26. 20 or less, more preferably 0.1 or more, or 0.18 or less, and particularly preferably 0.16 or less.
In this composition, to adjust the oxalic acid / organic acid to the above range, for example, adjust the washing conditions of roasted wheat, adjust the organic acid content, or select roasted wheat with different oxalic acid content Can be adjusted by mixing or mixing. Further, it may be adjusted by controlling the extraction conditions. However, it is not limited to this method.

In the present composition, the mass ratio of starch content to the organic acid content (starch / organic acid) is preferably 13.0 to 70.0.
It is preferable that the starch / organic acid is 13.0 to 70.0 because a good balance between sweetness and bitterness can be felt.
From this viewpoint, in the present composition, the mass ratio of starch content to the organic acid content (starch / organic acid) is preferably 13.0 to 70.0, and more preferably 15.0 or more or 45.0 or less. Of these, 18.0 or more or 40.0 or less is preferable, and 20.0 or more or 35.0 or less is more preferable.
In this composition, in order to adjust the starch / organic acid within the above range, for example, the roasting conditions of roasted wheat are adjusted, and the starch content is controlled by controlling the heating conditions in the heating process such as extraction and drying. What is necessary is just to adjust or wash conditions of roasted wheat and to adjust organic acid content. However, it is not limited to this method.

[This manufacturing method]
Next, an example of a method for producing the present composition (referred to as “the present production method”) will be described. However, the manufacturing method of this composition is not limited to this manufacturing method.

As this production method, for example, roasted wheat is washed with an aqueous solvent to obtain washed roasted wheat (washing step), and the washed roasted wheat is extracted with an aqueous solvent to obtain an extract ( (Extraction process), cooling and filtering the extract to obtain a filtrate (cooling filtration process), and spray-drying the filtrate (drying process).
Hereinafter, each step will be described.

<Roasted wheat>
Roasted wheat can be obtained by roasting raw wheat.
Examples of raw wheat include barley, such as barley and bare barley, such as Nijo, Shijo, and Rojo, modified barley with high water content of β-glucan, amylose-free wheat, low polyphenol oat, etc. be able to.
In addition, examples of Nijo wheat include varieties such as Hind Marsh, Metcalf, Scope, Commander, Housun, Mikamo Golden, and the like.
On the other hand, examples of six-row wheat include varieties such as legacy, shung rai, fiber snow, and oak.

  For the roasting treatment, methods known to those skilled in the art such as hot air roasting, sand roasting roasting, far-infrared roasting, open kettle roasting, rotary drum roasting, medium roasting and the like can be employed. A combination of these methods can also be carried out.

By adjusting the roasting conditions, the starch content, the arabinoxylan content, etc. can be adjusted as described above.
Therefore, in view of such a viewpoint, if an example of roasting conditions is given, roasting is preferably performed so that the product temperature is maintained at 300 to 400 ° C. for 10 to 96 seconds, and in particular, 320 to 400 ° C. for 15 seconds. It is more preferable to roast to maintain for 50 to 50 seconds, particularly at 330 to 390 ° C. for 20 seconds to 40 seconds, and above all at 340 to 380 ° C. for 25 to 35 seconds.

In addition, as a process before roasting, you may perform the expansion process which makes a raw material grain contact the water or a vapor | steam, and makes a raw material grain contain the water | moisture content. By performing the expansion process in this way, the raw material grains containing moisture are roasted at a high temperature to expand and crack, and the extraction efficiency can be further improved.
As a method of the puffing treatment, as described above, a method of bringing raw material grains into contact with water can be exemplified. For example, a method of immersing grains in water, spraying water directly, or contacting with water by steam spraying can be exemplified. However, it is not limited to these methods.

  Further, from the viewpoint of preventing the quality deterioration of the roasted cereal, the roasted cereal is preferably cooled after roasting. The cooling method is not particularly limited. For example, cooling, ventilation cooling, water cooling, etc. can be illustrated.

The roasted wheat preferably contains 2000 to 13000 mg / 100 g of arabinoxylan.
It is preferable that roasted wheat contains 2000-13000 mg / 100 g of arabinoxylan because it becomes easy to adjust the arabinoxylan content of the present composition to a predetermined range.
From this point of view, roasted wheat preferably contains 2000-13000 mg / 100 g of arabinoxylan, and more preferably contains 3000 mg / 100 g or more or 11000 mg / 100 g or less, more preferably 4000 mg / 100 g or more or 9800 mg / 100 g or less. preferable.

<Washing process>
In this step, the roasted wheat may be washed with an aqueous solvent.
By washing the roasted wheat in the pre-extraction stage, organic acids such as oxalic acid attached to the surface can be removed.

  Examples of the cleaning method include a kneader method, a drip method, and a shower method. Among them, the drip method is preferable in that it can be uniformly and entirely cleaned.

Examples of the water-soluble solvent used for washing include pure water, natural water, city water, and well water.
The temperature of the water-soluble solvent is preferably 25 to 100 ° C., more preferably 50 ° C. or more and 98 ° C. or less, and particularly preferably 70 ° C. or more and 96 ° C. or less. The washing time, that is, the contact between the roasted wheat and the water-soluble solvent The time is 10 to 40 minutes, more preferably 12 minutes or more and 30 minutes or less, and more preferably 15 minutes or more or 20 minutes or less.

In this cleaning step, the organic acid content per 1.0% of soluble solid content (Bx) in the washed water-soluble solvent after washing, that is, the washed liquid, is adjusted to 10 to 35 mg / day by adjusting the degree of washing. It is preferable to wash to 100 g.
If the organic acid content per 1.0% of soluble solid content (Bx) in the washed liquid is 10 mg / 100 g or more, the aftertaste impression of this composition can be sufficiently felt, and if it is 35 mg / 100 g or less. In this case, it is preferable because an aftertaste impression of the present composition can be moderately felt.
From this point of view, it is preferable to wash so that the organic acid content in the washed liquid is 10 to 35 mg / 100 g, especially 15 mg / 100 g or more or 30 mg / 100 g or less, and especially 17 mg / 100 g or more or 22 mg / 100 g. It is more preferable to wash so as to be as follows.

In this cleaning process, the oxalic acid content per 1.0% of soluble solid content (Bx) in the washed water-soluble solvent after washing, that is, the washed liquid, is adjusted by adjusting the degree of washing. It is preferable to wash so as to be 3.0 mg / 100 g.
If the oxalic acid content in the washed liquid is 1.2 mg / 100 g or more, the bitterness of the composition can be sufficiently suppressed, and if it is 3.0 mg / 100 g or less, the bitterness of the composition is reduced. It can be felt moderately and is preferable.
From this point of view, it is preferable that the oxalic acid content in the washed liquid is washed so as to be 1.2 to 3.0 mg / 100 g, especially 1.25 mg / 100 g or more or 2.5 mg / 100 g or less. It is more preferable to perform the washing so as to be 1.30 mg / 100 g or more or 2.0 mg / 100 g or less.

Moreover, it is more preferable to wash | clean so that the starch content per 1.0% of soluble solid content (Bx) in a washing | cleaning liquid may be 290-420 mg / 100g by adjusting the grade of washing | cleaning.
If the starch content in the washed liquid is 290 mg / 100 g or more, the sweetness of the composition can be sufficiently felt, and if it is 420 mg / 100 g or less, the sweetness of the composition can be felt moderately. Therefore, it is preferable.
From this point of view, it is preferable to wash the starch so that the starch content in the washed solution is 290 to 420 mg / 100 g, among which 320 mg / 100 g or more or 400 mg / 100 g or less, among which 340 mg / 100 g or more or 380 mg / 100 g or less. It is more preferable to wash so that

  Examples of the method for adjusting the degree of cleaning include a method of appropriately changing the cleaning method, the number of times of cleaning, the cleaning time, the type and temperature of the water-soluble solvent used for cleaning, and the like. However, the present invention is not limited to this.

<Extraction process>
In this step, the roasted wheat washed as described above may be extracted with a solvent to obtain a wheat extract.

The extraction method of roasted wheat is not particularly limited. For example, a known method such as immersion extraction, drip extraction, or extraction by showering may be employed.
Examples of the solvent used for extraction include pure water, tap water, distilled water, demineralized water, alkaline ionized water, lake water, deep sea water, ion exchange water, deoxygenated water, natural water, hydrogen water, or water-soluble organic compounds ( For example, water containing alcohols or inorganic salts can be used.

By adjusting the extraction conditions, it is possible to adjust oxalic acid, starch, organic acid and the like as described above.
Therefore, considering such a viewpoint, the roasted wheat is preferably extracted at 60 to 120 ° C. for 10 to 100 minutes, more preferably at 80 to 115 ° C. for 20 to 90 minutes, of which 95 More preferably, the extraction is performed at -100 ° C for 40-80 minutes. The extraction temperature means the temperature of the extraction solvent.

The wheat extract obtained by extraction as described above is preferably immediately cooled and then filtered.
Rapid cooling can further accelerate the precipitation or suspension of turbidity-causing substances, and can more reliably prevent the occurrence of suspension and precipitation of the cereal tea beverage as the final product, as well as shorten the production time. You can also plan.
The rapid cooling method is not particularly limited. In view of cooling efficiency and the like, it is preferable to rapidly cool to about 5 to 30 ° C. using a plate heat exchanger or the like.
Moreover, as said filtration method, it is preferable to carry out combining centrifugal filtration and shape selection filtration, and it is especially effective to perform shape selection filtration.

(concentrated)
The wheat extract obtained by extraction as described above may be rapidly cooled and filtered as necessary, and then concentrated as necessary.
Examples of the concentration method include a heat concentration method, a freezing concentration method, a membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, and the like, and these known concentration methods can be employed.

(Formulation)
Moreover, you may add a mineral component etc. as needed.

<Drying process>
In this step, the wheat extract or the filtrate can be spray-dried to obtain a powdered barley tea beverage composition, that is, the present composition.

The spray drying is a method for producing a dry powder by spraying a mineral-adjusted wheat extract into a gas in a chamber by using a spray dryer and drying it rapidly.
According to spray drying, a dry powder having a uniform particle size distribution can be obtained.
At this time, as the gas in the chamber, heated air, nitrogen gas, or the like can be used as a drying medium. Moreover, it is preferable that the temperature of the gas in a chamber shall be 100-220 degreeC.

[Form and use of the composition]
The present composition can take powder, paste, liquid, and other forms.
The present composition can be provided as a product by storing, for example, a powdery composition in a package (including tea bags) or a container.

  This composition can be utilized as a composition for powder soft drinks. For example, a barley tea for beverages, that is, a soft drink can be prepared by dissolving in a solvent such as water, and the beverage barley tea can be filled in a container and provided as a container-packed barley tea beverage product.

Moreover, it can also provide as a mineral provision agent which uses this composition as an active ingredient.
Moreover, this composition can also be added to a foodstuff as a flavor imparting agent.
And it can also provide as this food or the food / beverage which mix | blended the mineral provision agent which uses this composition as an active ingredient.

  In addition, when making it into a container-packed barley tea beverage product, after adjusting pH and L value, diluting, adding additives, sterilizing, etc., if necessary, PET bottles, bottles, cans, paper, pouches, etc. The container is preferably filled.

[Explanation of phrase]
In the present specification, when expressed as “X to Y” (X and Y are arbitrary numbers), unless otherwise specified, “X is preferably greater than X” or “preferably Y”. It also includes the meaning of “smaller”.
In addition, when expressed as “X or more” (X is an arbitrary number) or “Y or less” (Y is an arbitrary number), it is “preferably greater than X” or “preferably less than Y”. Includes intentions.

  Hereinafter, the present invention will be further described in detail based on the following examples and comparative examples.

<Example 1>
Barley (variety legacy) is steam-sprayed and adjusted so that the water content is about 25% by weight, and then charged into a rotating drum type medium roasting pot using calcium particles as a medium. Roasting was carried out under the conditions of 90 ° C. × 90 seconds and secondary roasting 276 ° C. × 90 seconds. This roasted barley contained 100 mg / 100 g oxalic acid, 40000 mg / 100 g starch, and 4500 mg / 100 g arabinoxylan.

200 g of the roasted wheat was put into a stainless steel beaker containing 1 L of 98 ° C. ion exchange water, washed by stirring for 15 minutes at 10 rpm, and the washed roasted wheat was taken out.
The organic acid content, oxalic acid content and starch content per 1.0% of soluble solid content (Bx) of the remaining washed liquid were measured, and “organic acid per Bx1.0 (mg / 100 g ) "" Oxalic acid per Bx1.0 (mg / 100g) "" Starch per Bx1.0 (mg / 100g) ".

200 g of the washed roasted wheat was charged into a stainless steel drip extraction container (inner diameter: 150 mm × height: 150 mm, volume: about 3120 cm ³ ) to obtain a wheat extract.
The extraction container is provided with a cock capable of discharging the content liquid and an 80-mesh wire mesh for filtering the content liquid. In this container, 2 L of ion-exchanged water at 95 ° C. is poured, and after holding for 40 minutes, the cock is opened, the content liquid is discharged, the discharged liquid is cooled to 25 ° C., filtered through a stainless mesh (235 mesh), Furthermore, it filtered with the nell and obtained the filtrate.
And this filtrate was spray-dried on 200 degreeC conditions using the spray dryer (made by BUCHI), and the powdery composition (sample) was obtained.

<Example 2-24 and Comparative Example 1-15>
A composition (sample) was obtained in the same manner as in Example 1 except that the production conditions shown in the following Tables 1, 2, 3 and 4 were changed.

<Ingredient analysis of raw materials, intermediates and compositions>
About the said raw material, an intermediate, and a composition, it analyzed and measured with the following method and calculated each component value and each physical-property value.

(Arabinoxylan, Ax)
The arabinoxylan content was quantified using an HPLC sugar analyzer after acid hydrolysis with hydrochloric acid, and calculated based on the obtained value.
200 μl of the solution of the composition of each example and comparative example was placed in a 2 ml Eppendorf tube, and 200 μl of 1.5 M HCl was added. This was hydrolyzed by incubation in a heating block (90 ° C.) for 90 minutes. Thereafter, the solution was neutralized with an aqueous NaOH solution (5% aqueous solution), further diluted with pure water, and subjected to quantification with a total amount of 2000 μl (reaction solution).
Further, a mixed solution obtained by adding 100 μl of an internal standard solution (2-deoxyglucose 100 ppm) and 800 μl of ultrapure water to 100 μl of a saccharide standard solution for a calibration curve or a calibration curve is passed through Bond Elute SAX (manufactured by Agilent Technologies). The solution was pretreated and used as a sample for analysis.
Subsequently, the sample for analysis is subjected to quantitative sugar analysis (internal standard method) with the following equipment and conditions, and the total value of arabinose and xylose obtained is multiplied by 0.88, and the dilution rate of the sample is taken into consideration as appropriate. The calculated value was used as the arabinoxylan content.
Apparatus: Thermo Scientific ICS-5000
Column: Carbopack PA1 φ4 × 250mm manufactured by Thermo Scientific
(+ Guard column φ4 × 50mm)
Column temperature: 30 ° C
Mobile phase:
Phase A: 200 mM NaOH aqueous solution B phase: 1000 mM sodium acetate aqueous solution C phase: Ultrapure water Flow rate: 1.0 ml / min Injection volume: 25 μl
Detection: Pulsed amperometry method Gradient program

(Organic acid)
The composition (sample) obtained in each example and comparative example was measured for the content of each organic acid by a calibration curve method using a high performance liquid chromatogram (HPLC), and citric acid, malic acid, succinic acid, The total content of lactic acid, formic acid and acetic acid was calculated. In the table, “organic acid” is described.

(Oxalic acid)
The oxalic acid content of the compositions (samples) obtained in each Example and Comparative Example was measured by a calibration curve method using a high performance liquid chromatogram (HPLC).

(Starch)
Add 0.1ml of 80% ethanol to 0.1g of the composition of each example and comparative example, heat at 80 ° C for 5 minutes, add 5ml of 80% ethanol, shake vigorously, and centrifuge (8000rpm for 10 minutes at 20 ° C) to remove the supernatant. .
10 ml of 80% ethanol was added to the resulting precipitate, and the mixture was vigorously shaken and washed, centrifuged (8000 rpm for 10 minutes) to remove the supernatant, this operation was repeated 3 times, 3 ml of amylase was added, and every 5 minutes in a boiling water bath. Heat for 30 minutes while shaking. After standing to cool, 0.1 ml of amyloglucosidase was added and heated in a 50 ° C. water bath for 30 minutes. After standing to cool, the volume was adjusted to 100 ml.
A part of the sample was taken out and centrifuged (3000 rpm for 10 minutes at 20 ° C.), 0.1 ml of the supernatant was put into a 15 ml tube, 3 ml of GOPOD reagent was added, and the mixture was allowed to stand in a 50 ° C. water bath for 20 minutes. The total starch content was determined by the following equation. The table lists “starch”.
Total starch amount = 510 nm absorbance × 0.9 × F × (100 ml ÷ sample amount)
(F = 100 ÷ 1.0 mg / ml glucose absorbance)

<Sensory evaluation test>
For the production of coffee drinks, four panelists engaged in the manufacture of barley tea drinks by dissolving the compositions (samples) obtained in Examples and Comparative Examples in 3 g, 25 ° C. and 1000 ml of pure water to make barley tea drinks. Three panelists engaged were selected and implemented based on the following evaluation method, and the highest evaluation was adopted as a result of the consultation. The result of the consultation was also adopted for the overall evaluation.
As a control, 3 g of a powdery composition (sample) prepared in the same manner as in Example 1 except that roasted wheat used for extraction was 300 g and the extraction condition was 95 ° C. for 60 minutes was 25 ° C. and 1000 ml. A barley tea beverage obtained by dissolving in pure water was used.

First, having the paneler drink the control in advance, and having the panel discuss the flavor of the control, “sweetness”, “bitterness”, “impression of aftertaste” and “texture in the mouth” I had a common understanding of.
The evaluation items in each sensory evaluation are as follows. “Sweetness” evaluates the sweetness felt when barley tea drink is included in the mouth, and “Bitter taste” indicates barley tea drink. The after-taste (after taste) evaluates the flavor that lasts after swallowing the barley tea beverage, and the “texture in the mouth (body)” The degree of smoothness when included was evaluated.

(sweet taste)
5: I feel very strong
4: Feel strong
3: feel, equivalent to control
2: Feel weak
1: feel very weak

(Bitter taste)
5: Feel very strong, equivalent to control 4: Feel strong
3: Feel 2: Feel weak
1: feel very weak

(Impression of aftertaste)
5: Feel very strong, equivalent to control 4: Feel strong
3: Feel 2: Feel weak
1: feel very weak

(Texture in mouth)
5: I feel very strong
4: Feel strong
3: feel, equivalent to control
2: Feel weak
1: feel very weak

(Comprehensive evaluation)
○: In each of the above evaluations, there is no evaluation of “1” and “5”, which solves this problem, which is suitable as a coffee substitute beverage.
X: In each of the above evaluations, there is an evaluation of “1” or “5”, which is not suitable as a coffee substitute beverage, and does not solve the problem.

(Discussion)
From the results of the above Examples and Comparative Examples and the test results that the present inventors have conducted so far, the total content of organic acids, the content of oxalic acid, and the content of starch were defined within a predetermined range and roasted. It was found that a “Japanese-style Orzo-like beverage” that has a strong and savory flavor of barley and moderate sweetness, while suppressing excessive bitterness and puffing can be obtained.

Claims (9)

A method for producing a composition containing roasted wheat extract components,
The roasted wheat is washed with an aqueous solvent to obtain washed roasted wheat (washing step), and the washed roasted wheat is extracted with an aqueous solvent to obtain an extract (extraction step). Cooling and filtering to obtain a filtrate (cooling filtration step), spray drying the filtrate (drying step), and
The resulting composition has a total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid (referred to as “organic acid content”) of 100 to 300 mg / 100 g, and an oxalic acid content. A method for producing a composition, which is 5 to 30 mg / 100 g and has a starch content of 3500 to 7500 mg / 100 g.   The method for producing a composition according to claim 1, wherein the arabinoxylan content of the obtained composition is 500 to 2000 mg / 100 g.   The said washing | cleaning process wash | cleans so that the organic acid content per 1.0% of soluble solid content (Bx) in a washing | cleaning liquid may be 10-35 mg / 100g. A method for producing the composition. A method for washing roasted wheat for a composition containing roasted wheat extract components,
The roasted wheat is washed with an aqueous solvent and washed so that the organic acid content per 1.0% of soluble solid content (Bx) in the washed liquid is 10 to 35 mg / 100 g. How to wash wheat.   The oxalic acid content per 1.0% soluble solid (Bx) in the washed liquid is 1.2-3.0 mg / 100 g, and the starch content per 1.0% soluble solid (Bx) is The method for washing roasted wheat according to claim 4, wherein the washing is performed so as to be 290 to 420 mg / 100 g. A composition containing roasted wheat extract ingredients,
The total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid (referred to as “organic acid content”) is 100 to 300 mg / 100 g, and the oxalic acid content is 5 to 30 mg / 100 g. And the starch content is 3500-7500 mg / 100g, The composition characterized by the above-mentioned.   The composition according to claim 6, wherein the roasted wheat extract component is an extract component obtained by extracting washed roasted wheat (referred to as "washed roasted wheat").   The mass ratio of starch content to organic acid content (starch / organic acid) is 13.0 to 70.0, and the mass ratio of oxalic acid content to organic acid content (oxalic acid / organic acid) is It is 0.05-0.26, The composition of Claim 6 or 7 characterized by the above-mentioned.   It is an object for powder soft drinks, The composition in any one of Claims 6-8 characterized by the above-mentioned.