JP2019154304A - Container-packed barley tea beverage and method for producing the same - Google Patents

Abstract

To provide a novel container-packed barley tea beverage capable of suppressing the occurrence of aggregation and precipitation in a barley tea beverage containing mineral components.SOLUTION: There is provided a container-packed barley tea beverage which comprises roasted barley extract components (containing mineral components) and mineral components other than the roasted barley extract components, wherein the hardness of the barley tea beverage is 10.0 to 80.0 mg/L, the content of oxalic acid is 1.0 to 10.0 mg/100 ml and the content of calcium is 0.2 to 2.1 mg/100 ml.SELECTED DRAWING: None

Description

  The present invention relates to a container-packed barley tea beverage and a method for producing the same.

In recent years, tea bag barley tea in which a barley tea beverage composition composed of a cracked product of roasted wheat is enclosed in a bag and can be easily extracted with water or the like has become widespread.
With regard to this type of tea bag barley tea, various methods for producing barley tea extraction wheat that can sufficiently bring out the unique aroma, color and taste of barley tea are disclosed.

  For example, in Patent Document 1 (Japanese Patent Laid-Open No. 2000-245411), as a method for producing wheat particularly suitable for tea bag barley tea, raw barley is treated with steam spraying under extremely severe conditions (steam spraying time of 5 to 60 seconds, After a steam flow rate of 20 to 60 kg / h), after performing primary roasting for a short time (roasting temperature 230 to 280 ° C., 60 seconds to 120 seconds) under strong heating conditions, and subsequently for a short time under strong heating conditions A production method is disclosed in which secondary roasting is performed at a roasting temperature of 250 to 300 ° C. and 60 seconds to 120 seconds.

In recent years, container-packed barley tea beverages in which barley tea beverages are filled in containers such as plastic bottles have also become widespread.
With regard to this type of container-packed barley tea beverage, for example, in Patent Document 2 (Japanese Patent Laid-Open No. 2013-1111031), the container-packed barley tea drink has an excellent flavor balance and has an astringent taste and is suitable for drinking with snacks and the like. The amount of polysaccharides (mg / 100 mL) combined with the amount of starch and β-glucan is 40 to 145, the amount of maltose (mg / L) is 0.50 to 3.00, and the soluble solid content derived from wheat (%) Is 0.15 to 0.65, and the ratio (catechin / maltose) of the eight catechin amounts (mg / L) to the maltose amount (mg / L) is 0.02 to 1.0. Further, a container-packed barley tea beverage having a ratio of gallate catechin amount (mg / L) to maltose amount (mg / L) (gallate catechin / maltose) of 0.01 to 0.67 is disclosed. To have.

  Patent Document 3 (Japanese Patent Application Laid-Open No. 2013-1111030) describes the amount of starch and the amount of β-glucan as a container-packed barley tea beverage that is difficult to feel the feeling of residual grains and tastes and is excellent in drinking feeling and excellent in balance of flavor. The combined polysaccharide amount (mg / 100 mL) is 80-220, the maltose amount (mg / L) is 1.00-4.00, and the barley-derived soluble solid content (%) is 0.25-0. The container-packed barley tea beverage is disclosed in which the average particle size of the suspended solid is less than 10.0 μm.

In recent years, many health drinks have been sold for health prevention such as disease prevention, and barley tea containing mineral components such as calcium, magnesium, potassium and sodium has been marketed.
For example, Patent Document 4 (Japanese Patent Laid-Open No. 2002-142733) discloses a method for producing cereal tea that contains many natural trace elements (minerals) by using deep ocean water and reproduces the mineral balance of deep ocean water. As described above, a method for producing a grain tea produced by performing a vapor deposition process, a drying process, a roasting process, and a cooling process in which raw grains refined in concentrated water of deep ocean water is immersed for a predetermined time and then steamed is disclosed. Yes.

  In Patent Document 5 (Japanese Patent Laid-Open No. 2005-151981), deep sea water from which salt content has been removed is mixed and stirred in a barley tea beverage, magnesium is 2.5 to 20 mg per liter of barley tea beverage, and potassium is barley tea beverage 1 A barley tea beverage having an improved blood flow and an improved taste, adjusted to be 100 mg to 350 mg per liter, is disclosed.

JP 2000-245411 A JP 2013-1111031 A JP 2013-1111030 A JP 2002-142733 A Japanese Patent Laid-Open No. 2005-151981

Regarding the barley tea beverage containing a mineral component to which a mineral component is added, when the amount of the mineral component is increased, there is a problem that aggregation and precipitation are likely to occur.
Therefore, the present invention relates to a barley tea beverage containing a mineral component, and provides a new container-packed barley tea beverage and a method for producing the same that can suppress the occurrence of aggregation and precipitation.

  The present invention is a container-packed barley tea beverage containing a roasted wheat extract component (including mineral components) and a mineral component other than the roasted wheat extract component, wherein the barley tea beverage has a hardness of 10.0-80. Proposed container-packed barley tea beverage characterized by having 0 mg / L, oxalic acid content of 1.0-10.0 mg / 100 ml, and calcium content of 0.2-3.0 mg / 100 ml .

The present invention is also a method for producing a container-packed barley tea beverage containing a roasted wheat extract component (including a mineral component) and a mineral component other than the roasted wheat extract component,
Roasted wheat is extracted with mineral-containing water whose hardness is adjusted to 10.0 to 80.0 mg / L to obtain an extract (extraction process), and the extract is cooled and filtered to produce a barley tea beverage as a filtrate. (Cooling filtration step), filling the container with barley tea beverage (filling step), and
An oxalic acid content of a barley tea beverage filled in a container is 1.0 to 10.0 mg / 100 ml, and a calcium content is 0.2 to 2.1 mg / 100 ml. A manufacturing method is proposed.

  The present invention is also a method for suppressing precipitation and aggregation of a container-packed barley tea beverage containing a roasted wheat extract component (including a mineral component) and a mineral component other than the roasted wheat extract component, the hardness of the barley tea beverage Is adjusted to 10.0-80.0 mg / L, the oxalic acid content is adjusted to 1.0-10.0 mg / 100 ml, and the calcium content is adjusted to 0.2-2.1 mg / 100 ml. We propose a method for suppressing precipitation and aggregation of containered barley tea beverages.

  The container-packed barley tea beverage proposed by the present invention contains a mineral component other than the roasted wheat extract component (including the mineral component), and the beverage containing more mineral components than the mineral component naturally contained in the roasted barley tea component. Therefore, normally, aggregation and precipitation are likely to occur. However, the container-packed barley tea beverage proposed by the present invention and the production method thereof can effectively suppress the occurrence of aggregation and precipitation by adjusting the oxalic acid content and the calcium content to predetermined ranges.

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

[Barley tea drink]
A container-packed barley tea beverage (referred to as “main barley tea beverage”) according to an example of the embodiment of the present invention includes a roasted wheat extract component (including a mineral component) that is an extracted component of roasted wheat, and the roasted wheat extract component A barley tea drink containing a mineral component other than
Since this barley tea beverage contains mineral components other than the roasted wheat extract component, it has a feature that it contains more mineral components than a beverage containing only the roasted wheat extract component. Yes.

<Roasted wheat extract ingredient>
The present barley tea beverage preferably contains 0.10% by mass or more of roasted wheat extract components (including mineral components).
If this barley tea beverage contains 0.10% by mass or more of roasted wheat extract components (including mineral components), a flavor peculiar to barley tea can be obtained.
From this point of view, the present barley tea beverage preferably contains 0.10% by mass or more of roasted wheat extract components (including mineral components), especially 0.15% by mass or more, or 0.50% by mass or less, and among these, 0. More preferably, it is contained in a proportion of 20% by mass or more or 0.40% by mass or less.
The content of the “roasted wheat extract component” can be determined by measuring the soluble solid content (Bx) of the extract.

  This barley tea beverage is a roasted wheat extract component obtained by extracting roasted wheat, and the components described in this specification (also referred to as “suggested components”), that is, oxalic acid, calcium, arabinoxylan, potassium For roasted wheat extract components other than suggested components such as phosphorus, manganese, calcium, magnesium and sodium (also referred to as “unsuggested components”), The composition is the same.

  As an example of the composition of the usual non-suggested component obtained by extracting roasted wheat with water, raffinose (trisaccharide): less than 5.0 ppm, stachyose (tetrasaccharide): less than 5.0 ppm, trisaccharide or higher polysaccharide Total: 10,000-20000 mg / 100 ml, β-glucan: 500-3000 mg / 100 ml, amino acid: 0.1-50 ppm, phosphoric acid: 0.05-0.50 mass%, citric acid: 0.02-0.10 mass% , Malic acid: 0.01-0.10 mass%, Succinic acid: 0.001-0.010 mass%, Formic acid: 0.03-0.10 mass%, Acetic acid: 0.01-0.10 mass% Organic acid total: 0.1 to 1.0% by mass can be mentioned. 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.

The soluble solid content in the present barley tea beverage is preferably 0.10 to 0.50 mass%.
Here, the soluble solid content corresponds to the roasted wheat extract component (including mineral component).
If the soluble solid content is 0.10% by mass or more, the flavor derived from wheat can be sufficiently felt, and if it is 0.50% by mass or less, the flavor derived from wheat can be moderately felt, it is preferable. .
From this viewpoint, the barley tea beverage preferably has a soluble solid content of 0.10 to 0.50% by mass, more preferably 0.15% by mass or more and 0.40% by mass or less, and of these, 0.20% by mass. More preferably, it is 0.35 mass% or less.
In the present barley tea beverage, 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 barley tea beverage, the arabinoxylan content is preferably 5.0 to 60.0 mg / 100 ml.
If the arabinoxylan content is 5.0 mg / 100 ml or more, the darkness of barley tea can be sufficiently felt, and if it is 60.0 mg / 100 ml or less, the darkness of barley tea can be moderately felt, which is preferable. .
From this viewpoint, in the barley tea beverage, the arabinoxylan content is preferably 5.0 to 60.0 mg / 100 ml, more preferably 10.0 mg / 100 ml or more or 50.0 mg / 100 ml or less, especially 20.0 mg / 100 ml. More preferably, it is 40.0 mg / 100 ml or less.

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 the present barley tea beverage, in order to adjust the arabinoxylan content to the above range, for example, it can be adjusted by appropriately selecting barley as a raw material. 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.

In the present barley tea beverage, the oxalic acid content is preferably 1.0 to 10.0 mg / 100 ml.
If the oxalic acid content is 1.0 to 10.0 mg / 100 ml, the occurrence of aggregation can be suppressed, which is preferable.
From this point of view, in the present barley tea beverage, the oxalic acid content is preferably 1.0 to 10.0 mg / 100 ml, particularly 1.6 mg / 100 ml or more or 9.8 mg / 100 ml or less, of which 2.0 mg / More preferably, it is 100 ml or more or 8.0 mg / 100 ml or less.
In the present barley tea beverage, the oxalic acid content can be adjusted within the above range, for example, by controlling the extraction conditions. For example, the oxalic acid content can be increased by increasing the extraction temperature and extending the extraction time. However, it is not limited to this method.

<Mineral ingredients>
The present barley tea beverage is characterized by further containing a mineral component in addition to the mineral contained in the roasted wheat extract component.
This barley tea beverage has potassium (K), phosphorus (P), manganese (Mn), calcium (Ca), magnesium (Mg) and sodium as the main mineral components (including minerals contained in the roasted wheat extract component). It contains a component comprising (Na) (in the present invention, these are referred to as “main mineral components”).
However, this barley tea beverage contains zinc, chromium, selenium, iron, copper, magnesium, molybdenum, iodine and other mineral components in addition to the main mineral components.

The barley tea beverage preferably contains, as a mineral component, a mineral component derived from one or more selected from the group consisting of natural water, deep sea water and lake water described below.
These natural waters, deep ocean waters and lake waters contain mineral components in a well-balanced manner and are therefore suitable as mineral sources.

The barley tea beverage preferably has a hardness of 10.0 to 80.0 mg / L.
The “hardness” is a value defined as a value (mg / L) in which the concentration (total hardness) of calcium salt and magnesium salt in a solution is converted to calcium carbonate.
If the barley tea beverage has a hardness of 10.0 mg / 100 ml or more, aggregation caused by the reaction of oxalic acid with mineral components such as calcium can be suppressed, and if it is 80.0 mg / 100 ml or less, oxalic acid This is preferable because aftertaste and cracking are improved while suppressing aggregation caused by reaction with calcium or the like.
Therefore, it is preferable that the hardness of the present barley tea beverage is 10.0 to 80.0 mg / L, especially 20.0 mg / L or more or 70.0 mg / L or less, especially 30.0 mg / L or more or 65.0 mg. / L or less is more preferable.
The hardness of the present barley tea beverage can be adjusted by adjusting the mineral content of extracted water or diluted water, or by adding a predetermined mineral component. However, the present invention is not limited to this.

This barley tea beverage has a total content of main mineral components (total content of main mineral components) of 5.0 (potassium (K), phosphorus (P), manganese (Mn), calcium (Ca) and sodium (Na)). It is preferable that it is -50.0mg / 100ml.
If the total content of the main mineral components is 5.0 mg / 100 ml or more, it can be expected to have a health effect due to mineral supplementation, and is also effective for heat stroke measures in summer and heat shock measures in winter, If it is 50.0 mg / 100 ml or less, since generation | occurrence | production of precipitation can be suppressed more, it is preferable.
From such a viewpoint, the total content of main mineral components in the barley tea beverage is preferably 5.0 to 50.0 mg / 100 ml, more preferably 10.0 mg / 100 ml or more or 40.0 mg / 100 ml or less, of which 15.0 mg. / 100 ml or more or 35.0 mg / 100 ml or less is more preferable.
In addition, the total content of mineral components in the present barley tea beverage can be adjusted, for example, by adjusting the mineral content of extracted water or diluted water, or by adding a predetermined mineral component. However, the present invention is not limited to this.

  In this barley tea beverage, as an example of each concentration of the main mineral component, potassium is 0.5 to 15 mg / 100 ml, in particular 1.0 mg / 100 ml or more or 14 mg / 100 ml or less, among which 1.0 mg / 100 ml or more or 13 mg / 100 ml Containing 0.1 to 5 mg / 100 ml of phosphorus, especially 0.5 or more or 4.0 mg / 100 ml or less, of which 1.0 mg / 100 ml or more or 3.0 mg / 100 ml or less, and manganese 0.0001 ~ 1.0mg / 100ml, especially 0.001mg / 100ml or more or 5.0mg / 100ml or less, of which 0.002mg / 100ml or more or 2.0mg / 100ml or less, calcium 0.2 ~ 2.0mg / 100ml Especially, 0.3mg / 100ml or more Or 1.9 mg / 100 ml or less, of which 0.5 mg / 100 ml or more or 1.8 mg / 100 ml or less, sodium 5.0 to 200.0 mg / 100 ml, especially 7.0 mg / 100 ml or more or 190.0 mg / 100 ml Hereinafter, examples including 10.0 mg / 100 ml or more or 180.0 mg / 100 ml or less can be shown. However, it is not limited to such mineral amount.

The calcium (Ca) content in the present barley tea beverage is preferably 0.2 to 2.0 mg / 100 ml.
A Ca content of 0.2 to 2.0 mg / 100 ml or less is preferable because precipitation can be suppressed.
From this point of view, the Ca content in the present barley tea beverage is preferably 0.2 to 2.0 mg / 100 ml, particularly 0.3 mg / 100 ml or more or 1.9 mg / 100 ml or less, of which 0.5 mg / 100 ml or more. Or it is more preferable that it is 1.8 mg / 100 ml or less.
In addition, Ca content in this barley tea drink can be adjusted by adjusting Ca content of extraction water or dilution water, or adjusting Ca content of the mineral to add, for example. However, the present invention is not limited to this.

In the present barley tea beverage, the mass ratio of oxalic acid content to the total content of the main mineral components (oxalic acid / main mineral total) is preferably 0.001 to 1.000.
If the total amount of oxalic acid / main mineral is 0.001 or more in the present barley tea beverage, precipitation and aggregation can be further suppressed, and if it is 1.000 or less, occurrence of aggregation can be further suppressed. To preferred.
From such a viewpoint, the mass ratio of the oxalic acid content to the total content of the main mineral components (oxalic acid / the total of main minerals) is preferably 0.001 to 1.000. .6 or less, more preferably 0.05 or more and 0.5 or less.

  To adjust the mass ratio of the oxalic acid content to the total content of the main mineral components in the barley tea beverage (oxalic acid / main mineral total), for example, the extraction conditions are controlled to adjust the oxalic acid content, What is necessary is just to adjust the addition amount of a mineral component and adjust main mineral component total content. However, the present invention is not limited to this.

In the present barley tea beverage, the mass ratio of the oxalic acid content to the calcium content (oxalic acid / calcium) is preferably 1.0 to 30.0.
If oxalic acid / calcium is 1.0 or more, it is more effective in suppressing the occurrence of precipitation and aggregation, and if it is 30.0 or less, aggregation and precipitation can be effectively suppressed. preferable.
From this viewpoint, in the present barley tea beverage, the mass ratio of the oxalic acid content to the calcium content (oxalic acid / calcium) is preferably 1.0 to 30.0, and more preferably 1.6 or more or 25.5 or less. Of these, 3.0 or more or 17.8 or less is more preferable.
To adjust the oxalic acid / calcium to the above range in this barley tea beverage, for example, adjusting the amount of roasted wheat used, selecting and mixing roasted wheat of different varieties, or two or more different roasting strengths It may be adjusted by mixing roasted wheat. Moreover, what is necessary is just to adjust extraction temperature, extraction time, and stirring conditions. However, it is not limited to this method.

The present barley tea beverage may contain other components in addition to the roasted wheat extract component and the mineral component. Examples of the other components include vitamins, emulsifiers, acidulants, antioxidants, sweeteners, colorants, functional components such as dietary fiber and hesperidin.
However, the content of the other component is preferably an amount that does not affect the effect of the present invention, for example, less than 100 mg / 100 ml, particularly less than 90 mg / 100 ml, and more preferably less than 80 mg / 100 ml.

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

As this production method, roasted wheat is extracted to obtain an extract (extraction process), the extract is cooled and filtered to obtain a barley tea beverage as a filtrate (cooling filtration process), and the barley tea beverage is filled in a container (Filling step), a method for producing a container-packed barley tea beverage can be mentioned. At this time, pure water or a mineral component may be added to the filtrate obtained in the cooling filtration step to prepare a barley tea beverage (preparation step), and in the filling step, the barley tea beverage may be filled into a container.
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, it is possible to adjust the starch content, the content of monosaccharides and disaccharides, (monosaccharide + disaccharide) / starch, arabinoxylan and the like 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 150 to 400 ° C. for 10 to 120 seconds, and in particular, 170 to 400 ° C. for 15 seconds. It is more preferable to roast so as to maintain at 110 to 390 ° C for 20 seconds to 100 seconds, and at 180 to 380 ° C for 25 to 90 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 arabinoxylan at a ratio of 1000 to 13000 mg / 100 g.
If the roasted wheat contains arabinoxylan at a ratio of 1000 mg / 100 g or more, the barley tea concentration can be sufficiently felt. If the roasted wheat contains 13000 mg / 100 g or less, the barley tea can have a moderate density feeling. It is preferable because it is possible.
From this point of view, roasted wheat preferably contains arabinoxylan at a rate of 1000 to 13000 mg / 100 g, particularly 1500 mg / 100 g or more or 12,500 mg / 100 g or less, of which 2500 mg / 100 g or more or 6500 mg / 100 g or less. Is more preferable.

<Extraction process>
In this step, roasted wheat 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, demineralized water, alkaline ionized water, lake water, deep ocean water, ion exchange water, deoxygenated water, natural water, hydrogen water, or water-soluble organic compounds (for example, alcohol Or water containing inorganic salts can be used.

Among these, it is preferable to use mineral-containing water having a hardness adjusted to 10.0 to 80.0 mg / L as the extraction water.
If extraction is performed using mineral-containing water whose hardness is adjusted to 10.0 mg / L or more, mineral components such as calcium react with oxalic acid to generate agglomeration, and the agglomeration is previously removed in the cooling filtration step. It is preferable because it can suppress agglomeration that occurs when a barley tea beverage is prepared, and minerals such as excess calcium can be obtained by extraction using mineral-containing water whose hardness is adjusted to 80.0 mg / L or less. It is preferable because the occurrence of aggregation due to components can be suppressed.
From such a viewpoint, the solvent used for extraction has a hardness of 10.0 to 80.0 mg / L, particularly 20.0 mg / L or more or 70.0 mg / L or less, and more preferably 30.0 mg / L or more or 65.0 mg / L. It is preferable to use mineral-containing water adjusted to L or less.

  Examples of the mineral-containing water whose hardness is adjusted to 10.0 to 80.0 mg / L include natural water, deep sea water, and lake water, and one of these may be used. You may use combining more than a seed.

“Natural water” refers to natural water as defined by the “Mineral Water Quality Labeling Guidelines” of the Ministry of Agriculture, Forestry and Fisheries. For example, potassium (K) 0.1 mg / 100 ml to 6.0 mg / 100 ml, phosphorus (P) 0 to 0.02 mg / 100 ml, manganese (Mn) 0 -0.001 mg / 100 ml, calcium (Ca) 0.01-50 mg / 100 ml, magnesium (Mg) 0.1-12 mg / 100 ml, and sodium (Na) 0.1-100 mg / 100 ml be able to.
“Ocean deep sea water” is water collected from the deep water of 200 m or more in the natural water. For example, potassium (K) is 0.01 to 50 mg / 100 ml and phosphorus (P) is 0.0. 005-0.007mg / 100ml, manganese (Mn) 0.0000015-0.0000025mg / 100ml, calcium (Ca) 0.3-0.5mg / 100ml, magnesium (Mg) 0.2-150mg / 100ml And those containing 1 to 50 sodium (Na).
“Lake water” is water collected from the lake, in particular, from the above natural water. For example, potassium (K) is 200 to 750 mg / 100 ml, phosphorus (P) is 0 to 2.0 mg / 100 ml, manganese (Mn ) 0.0004 to 0.008 mg / 100 ml, calcium (Ca) 1600 to 4500 mg / 100 ml, magnesium (Mg) 4000 to 10,000 mg / 100 ml and sodium (Na) 3000 to 40000 mg / 100 ml. Can do.

By adjusting the extraction conditions, it is possible to adjust oxalic acid, arabinoxylan, soluble solid components, and the like as described above.
Therefore, considering such a viewpoint, the extraction conditions for roasted wheat are specifically preferably extracted at 70 to 120 ° C. for 10 to 60 minutes, and more preferably at 80 to 115 ° C. for 15 to 35 minutes. Among them, it is more preferable to extract at 85 to 100 ° C. for 20 to 40 minutes. The extraction temperature means the temperature of the extraction solvent.

<Cooling filtration process>
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.

As the filtration method, it is preferable to carry out a combination of centrifugal filtration and shape selection filtration, and it is particularly effective to perform shape selection filtration.
For shape selection filtration, cartridge type filters manufactured by 3M, diatomaceous earth, and activated carbon are used.

The filtrate is preferably diluted as necessary.
At this time, as the solvent used for dilution, for example, mineral-containing water whose hardness is adjusted to 10.0 to 80.0 mg / L can be used as in the case of the extract.

<Formulation process>
Next, it is preferable to add a pure water or a mineral component etc. to the said filtrate or dilution liquid as needed, and to obtain a preparation liquid.

When adding a mineral component at this process, it is preferable to add so that a mineral component as above-mentioned finally may be contained.
In this case, the mineral component to be added may be a single component of each mineral component or a mixture thereof. For example, those derived from one or more selected from the group consisting of the above-mentioned natural water, deep ocean water and lake water, specifically, one kind of concentrate or two of natural water, deep ocean water and lake water It may be a concentrate of seeds or more. These natural water, deep sea water and lake water are preferable in that they contain mineral components in a well-balanced manner.

  In the preparation process, in addition to pure water and mineral components, antioxidants such as ascorbic acid and sodium ascorbate, fragrances, pH adjusters such as sodium hydrogen carbonate, emulsifiers, preservatives, sweeteners, and coloring agents as necessary Additives such as thickening stabilizers, seasonings and reinforcing agents may be blended alone or in combination to obtain a preparation.

<Filling process>
Examples of the container filled with the above filtrate, diluent or preparation liquid (collectively referred to as “barley tea beverage”) include plastics such as glass bottles, molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), and multilayer molded containers. A container, a paper container, a metal container, etc. can be mentioned.

  When a plastic container is used as the container, the oxygen permeation amount (cc / Day / 500 mL bottle) of the container at 25 ° C. and a humidity of 55% RH is preferably 0.01 to 0.1, 0.015 to 0.08 is more preferable, and 0.02 to 0.06 is more preferable. Thereby, a drink and oxygen react during storage, and sweetness can be taken out.

  When the barley tea beverage is filled in the container, it is preferably filled at room temperature. Moreover, it is preferable not to fill with nitrogen.

Note that sterilization can be performed at any stage of the manufacturing process.
The sterilization conditions may be selected from methods that can achieve the same effects as the conditions stipulated in the Food Sanitation Law. For example, when a heat-resistant container is used as the container, retort sterilization may be performed. In addition, when using a non-heat-resistant container as a container, this container-packed barley tea beverage is, for example, pre-sterilized barley tea beverage with a plate-type heat exchanger in advance at a high temperature for a short time, and then cooled to a predetermined temperature and filled with hot or low temperature, For example, it can manufacture by performing aseptic filling at 10-50 degreeC.

[Precipitation suppression method]
A method for suppressing precipitation of a container-packed barley tea beverage according to an example of an embodiment of the present invention (referred to as “the present precipitation suppressing method”) includes a roasted wheat extract component (including a mineral component) and a mineral other than the roasted wheat extract component. A method for suppressing precipitation and agglomeration of a container-packed barley tea beverage containing the ingredients, wherein the hardness of the barley tea beverage is adjusted to 10.0 to 80.0 mg / L, and the oxalic acid content is 1.0 to 10.0 mg / 100 ml, and the calcium content is adjusted to 0.2 to 2.1 mg / 100 ml, and precipitation can be effectively suppressed.
In addition, the detail of this precipitation suppression method is the same as that of this barley tea drink and this manufacturing method mentioned above.

[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 93.0 mg / 100 g oxalic acid, 40000 mg / 100 g starch, and 4500 mg / 100 g arabinoxylan (Ax).

The above roasted wheat 0.7 g / L (amount used) was put into a stainless steel beaker (inner diameter 150 mm × height 150 mm, volume about 3120 cm ³ ) so that the height was uniform, and natural water was used as extraction water. And extraction at 97 ° C. for 40 minutes to obtain a wheat extract.
At this time, natural water used as the extracted water was Kumano Kodo water. Kumano Kodomizu is a commercially available mineral water having a hardness of 10 mg / L, K: 0.02 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, Ca: 0.2 mg / 100 mL, Na: It contained 0.14 mg / 100 mL, Mg: 0.1 mg / 100 mL.

  The wheat extract is filtered through 80 mesh to separate the wheat and the extract, and then the extract is cooled to 10 ° C. or lower to obtain a wheat extract. The resulting wheat extract is centrifuged (SA1). Centrifugal filtration with a continuous centrifuge (manufactured by West Phelia), followed by filtration with a Zeta Plus adsorption depth filter cartridge 30S filter (order code: B142-30S (142 mm)) to obtain a filtrate It was.

Next, mineral content water containing Ca and Mg is added to the filtrate as dilution water to adjust the hardness (hardness 30 mg / L, Ca: 1.0 mg / 100 mL, Mg: 0.1), and vitamins. C and sodium bicarbonate were added to adjust the pH to obtain a preparation solution.
And after sterilizing this preparation liquid ("barley tea drink" in a table | surface) in UHT, it filled into the container made from a PET bottle, and the container-packed barley tea drink (sample) was obtained.
The mineral-containing water (“mineral water” in the table) has a hardness of 103 mg / L, K: 0.02 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, Ca: 3.8 mg / L It contained 100 mL, Na: 0.14 mg / 100 mL, and Mg: 0.2 mg / 100 mL.

<Reference Example, Example 2-24 and Comparative Example 15>
A container-packed barley tea beverage (sample) was obtained in the same manner as in Example 1 except that the production conditions shown in Table 1-3 were changed.

In the table, “natural water” prepared with “Evian + ion-exchanged water 1” has a hardness of 61 mg / L, K: 0.1 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, Ca: 1.6 mg / 100 mL, Na: 0.14 mg / 100 mL, Mg: 0.5 mg / 100 mL were contained.
“Natural water + pure water” produced with “Evian + ion exchanged water 2” has a hardness of 77 mg / L, K: 0.02 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, Ca: 2.0 mg / 100 mL, Na: 0.18 mg / 100 mL, Mg: 0.65 mg / 100 mL were contained.
“Natural water + pure water” prepared with “Evian + ion exchanged water 3” has a hardness of 82 mg / L, K: 0.03 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, Ca: 2.16 mg / 100 mL, Na: 0.19 mg / 100 mL, Mg: 0.7 mg / 100 mL.

  The above-mentioned Evian is a commercially available mineral water, and its component value is a hardness of 304 mg / L, K: 0.1 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, Ca: 8.0 mg / L It contained 100 mL, Na: 0.7 mg / 100 mL, Mg: 2.6 mg / 100 mL.

<Ingredient analysis of raw materials, intermediates and beverages>
About the barley tea drink of the said raw material, intermediate, and container-packed barley tea drink (sample), it analyzed and measured with the following method and calculated each component value and each physical-property value.

(Arabinoxylan)
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 container-packed barley tea beverage (sample) obtained in 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. Then, it neutralized using NaOH aqueous solution (5% aqueous solution), and also diluted with pure water, and used for fixed_quantity | assay by making the total amount to 2000 microliters (reaction liquid).
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 an aqueous saccharide standard solution for a calibration solution 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 Phase B: 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

(Oxalic acid)
The container-packed barley tea beverage (sample) obtained in each Example and Comparative Example was measured by a calibration curve method using a high performance liquid chromatogram (HPLC).

(mineral)
Container-packed barley tea beverages (samples) obtained in each Example and Comparative Example were measured using an ICP emission spectroscopic analyzer (ICP-OES) “Vista-PRO” (manufactured by Agilent Technologies) with potassium (K) and phosphorus (P). The contents of manganese (Mn), calcium (Ca), magnesium (Mg) and sodium (Na) were measured, and the total content of main mineral components was calculated.

(hardness)
From the calcium content and the magnesium content in the container-packed barley tea beverage (sample) obtained in each example and comparative example, the hardness was calculated by the following formula.
Hardness (mg / L) = (Ca × 2.497 × 10) + (Mg × 4.118 × 10)

<Evaluation of precipitation>
The “precipitation” in the present invention is a white grain-sand-like precipitate generated in a beverage and is diffused and disappears by stirring or shaking the container several times.

  As a control for sedimentation, 20.0 g / L of roasted wheat was extracted using natural water (hardness 100 mg / L), and the liquid after centrifugation was diluted to a predetermined concentration with water adjusted to a hardness of 100 mg / L. A barley tea beverage prepared in the same manner as in Example 1 was used except that.

The barley tea beverage samples of Examples, Comparative Examples and Control were each stored at 5 ° C. for 7 days, and then visually evaluated according to the following evaluation items.
○: Precipitation is not confirmed at all, and it is very good.
Δ: Slight precipitation is confirmed, but precipitation is small and good.
X: Precipitation of the same level as or higher than the control was confirmed and there was a problem. The issue has not been solved.

<Evaluation of aggregation>
The “aggregation” in the present invention is a white to brown particle to cotton-like floating substance generated in a beverage and does not disappear by stirring or shaking a container several times to diffuse.

  As a control for sedimentation, 20.0 g / L of roasted wheat was extracted using natural water (hardness 100 mg / L), and the liquid after centrifugation was diluted to a predetermined concentration with water adjusted to a hardness of 100 mg / L. A barley tea beverage prepared in the same manner as in Example 1 was used except that.

The barley tea beverage samples of Examples, Comparative Examples and Control were each stored at 37 ° C. for 7 days, and then visually evaluated according to the following evaluation items.
○: Aggregation is not confirmed at all and is extremely good.
Δ: Slightly agglomerated, but less agglomerated and good.
X: Aggregation of the same level as or higher than that of the control was confirmed and there was a problem. The issue has not been solved.

<Sensory evaluation test>
Each barley tea drink obtained in the examples and comparative examples was implemented by seven panelists engaged in the manufacture of tea drinks based on the following evaluation method, and the most evaluated as a result of the discussion was adopted. The results of the discussion were also adopted for the evaluation. As a control, a control (no storage over time) used in the evaluation of precipitation / aggregation was used.
At this time, for “Aftertaste / Kire”, evaluate the strength of the aftertaste when you put it in your mouth and the level of cracking, and for “Dense”, evaluate the level of intensity of barley tea you feel when drinking did.
In addition, the evaluation items in each sensory evaluation are as follows.

(Aftertaste / Kire)
5: Aftertaste and cracking equivalent to the control, with a strong aftertaste derived from minerals, without any cracking and very tasty.
4: The aftertaste is weaker than that of the control, and there is cracking, but the aftertaste of minerals is slightly stronger, the cracking is somewhat absent, and it is sticky.
3: Feeling the aftertaste of minerals moderately, no sluggishness, and clean.
2: Mineral aftertaste is slightly weak and clean.
1: The aftertaste of mineral origin is weak and very refreshing.

(Darkness)
5: It is the same density as the control, and it is very dark and feels persistent.
4: Darker than control, but slightly darker.
3: A moderate density.
2: I feel a little thin.
1: Feel thin, unsatisfactory.

(Overall)
Comprehensive evaluation, if both “precipitation evaluation” and “aggregation evaluation” are high evaluations of “Δ” or more, it is judged that the problem of the present invention has been solved, and the following comprehensive evaluation is made.
○: The problem is solved.
×: The problem has not been solved.

(Discussion)
From the above examples and test results, even if the roasted barley tea component is a beverage containing more mineral components than naturally contained mineral components, the oxalic acid content and calcium content are adjusted to a predetermined range, and starch It has been found that the occurrence of aggregation and precipitation can be effectively suppressed by adjusting the ratio of the content of monosaccharide and disaccharide to the content.

Claims (10)

A method for producing a container-packed barley tea beverage containing roasted wheat extract components (including mineral components) and mineral components other than the roasted wheat extract components,
Roasted wheat is extracted with mineral-containing water whose hardness is adjusted to 10.0 to 80.0 mg / L to obtain an extract (extraction process), and the extract is cooled and filtered to produce a barley tea beverage as a filtrate. (Cooling filtration step), filling the container with barley tea beverage (filling step), and
An oxalic acid content of a barley tea beverage filled in a container is 1.0 to 10.0 mg / 100 ml, and a calcium content is 0.2 to 2.1 mg / 100 ml. Production method.   The method for producing a container-packed barley tea beverage according to claim 1, wherein the barley tea beverage filled in the container has an arabinoxylan content of 5.0 to 60.0 mg / 100 ml.   The container packed according to claim 1 or 2, wherein the barley tea beverage filled in the container has a ratio of oxalic acid content to calcium content (oxalic acid / calcium) of 1.0 to 30.0. A method for producing barley tea beverages.   A pure water or mineral component is added to the filtrate obtained in the cooling filtration step to prepare a barley tea beverage (preparation step), and in the filling step, the barley tea beverage is filled into a container. The manufacturing method of the container-packed barley tea drink in any one of.   In the extraction step or the blending step or both steps, as the mineral-containing water or mineral component, mineral-containing water or mineral component derived from one or more selected from the group consisting of natural water, deep sea water and lake water is used. It uses, The manufacturing method of the container-packed barley tea drink in any one of Claims 1-4 characterized by the above-mentioned. A container-packed barley tea drink containing roasted wheat extract components (including mineral components) and mineral components other than the roasted wheat extract components,
The barley tea beverage has a hardness of 10.0 to 80.0 mg / L, an oxalic acid content of 1.0 to 10.0 mg / 100 ml, and a calcium content of 0.2 to 2.1 mg / 100 ml. A container-packed barley tea drink characterized by being.   The container-packed barley tea beverage according to claim 6, wherein the arabinoxylan content of the barley tea beverage is 5.0 to 60.0 mg / 100 ml.   The barley tea beverage has a total content of potassium, phosphorus, manganese, calcium, magnesium and sodium (referred to as “total content of main mineral components”) of 5.0 to 50.0 mg / 100 ml, and the main mineral The container-packed barley tea beverage according to claim 6 or 7, wherein a ratio of oxalic acid content to total component content (oxalic acid / major mineral total) is 0.001-1.000.   The said barley tea drink contains the mineral derived from 1 type, or 2 or more types chosen from the group which consists of natural water, deep sea water, and lake water as mineral components other than a roasted wheat extract component. The container-packed barley tea drink in any one of -8. A method for suppressing precipitation and aggregation of a container-packed barley tea beverage containing a roasted wheat extract component (including a mineral component) and a mineral component other than the roasted wheat extract component,
The hardness of barley tea beverage is adjusted to 10.0-80.0 mg / L, the oxalic acid content is adjusted to 1.0-10.0 mg / 100 ml, and the calcium content is 0.2-2.1 mg / 100 ml. A method for suppressing precipitation and agglomeration of a container-packed barley tea beverage, characterized in that the method is adjusted to: