JP2020103116A - Method for producing beverage - Google Patents

Abstract

To provide a method for producing a beverage, capable of producing a beverage which contains grain powder and is excellent in redispersion properties of sediments of the grain powder.SOLUTION: A method for producing a beverage containing a beverage dispersion medium and grain powder includes: a grain powder production step of bringing a starch content of raw material grain powder as the raw material of the grain powder to 30 mass% or more, subjecting at least one of amylase treatment and cellulase treatment to the raw material grain powder after dispersing the raw material grain powder in an aqueous medium, and obtaining the grain powder dispersed in the aqueous medium; and a mixing step of mixing the grain powder dispersed in the aqueous medium and obtained in the grain powder production step with the beverage dispersion medium.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a beverage.

Tea beverages such as grain tea beverages are widely accepted by consumers due to their sweetness, flavors such as bitterness and astringency. Such tea beverages have been repeatedly improved in characteristics such as flavor. For example, in Patent Document 1, the mellowness of grains is obtained by providing a grain tea beverage containing 0.009% by weight or more of starch and an ultrafinely ground tea leaf such as matcha or sencha having an average particle size of 1 μm or less. A technique for producing a cereal tea beverage having a refreshing aftertaste in which a sticky feeling derived from cereals is suppressed without impairing the pod flavor is disclosed. Moreover, in patent document 2, the extract of a grain raw material and a dietary fiber are contained, the weight ratio of the dietary fiber to the grain raw material (dietary fiber/grain raw material) is 0.02 to 3.00, and the average of insoluble particles. A technique is disclosed in which a grain tea beverage having a particle size of 10 to 70 μm is used to suppress the lack of flavor balance and the deterioration of properties due to the addition of dietary fiber. Further, in Patent Document 3, tea leaves are treated with a specific concentration of a tea enzyme-treated extract obtained by treating tea leaves with a specific cellulase having a small amount of contaminated pectinase activity, and a tea beverage is prepared by mixing matcha tea, thereby producing a matcha and a miscellaneous matcha. A technique for producing a tea beverage containing matcha in which taste and precipitation are suppressed is disclosed.

JP, 2009-082086, A JP, 2017-127332, A JP, 2013-055906, A

In the above Patent Documents 1 to 3, in order to improve the characteristics such as the flavor of the tea beverage, the tea beverage is blended with components such as tea leaf powder and insoluble solids such as green tea and green tea, but the blended components. If is insoluble in the tea beverage, the ingredient will settle to the bottom of the tea beverage container. As described above, the tea beverage in which the component for improving the characteristics is precipitated is usually shaken immediately before drinking, and the precipitate is redispersed in the tea beverage for drinking.

However, when the grain powder is blended with a tea beverage in order to improve the richness and body sensation, there is a problem that the redispersibility of the blended grain powder precipitate may be poor. If the redispersibility of the precipitate is poor, it must be shaken repeatedly.
In addition, the problem that the redispersibility of the precipitate of the blended grain powder may be poor is not limited to tea beverages, and similarly exists in other beverages.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing a beverage, which contains a grain powder and is excellent in redispersibility of a precipitate of the grain powder. And

The present inventors disperse a raw material grain powder having a starch content of 30% by mass or more in an aqueous medium, and then subject at least one of an amylase treatment and a cellulase treatment to the raw material grain powder to disperse the grain powder in an aqueous medium. Then, it was found that the redispersibility of the precipitation of the grain powder contained in the beverage can be improved by mixing this with a dispersion medium for beverage, and completed the present invention. More specifically, the present invention provides the following.

(1) A method for producing a beverage containing a dispersion medium for beverages and a grain powder, wherein the raw material grain powder, which is a raw material of the grain powder, has a starch content of 30% by mass or more, and the raw grain powder is an aqueous medium. And then subjected to at least one of amylase treatment and cellulase treatment to the raw material grain powder, to obtain the grain powder dispersed in the aqueous medium, a grain powder manufacturing step, obtained in the grain powder manufacturing step A method for producing a beverage, comprising a mixing step of mixing the grain powder dispersed in the aqueous medium and the beverage dispersion medium.

(2) The method for producing a beverage according to (1), wherein the beverage dispersion medium is a tea extract, and the beverage is a tea beverage.

According to the present invention, a raw material grain powder having a starch content of 30% by mass or more is dispersed in an aqueous medium, and then the raw material grain powder is subjected to at least one of amylase treatment and cellulase treatment to obtain a grain powder. By mixing with a dispersion medium for beverages, it is possible to produce a beverage containing grain powder and having excellent redispersibility of the precipitate of the grain powder.

Hereinafter, embodiments of the present invention will be described in detail. The present invention is not limited to the embodiments below.

<Beverage manufacturing method>
The beverage manufacturing method according to the present embodiment is for manufacturing a beverage containing a beverage dispersion medium and grain powder. Then, in the method for producing a beverage according to the present embodiment, the raw material grain powder, which is a raw material of the grain powder, has a starch content of 30% by mass or more, and after the raw material grain powder is dispersed in an aqueous medium, the raw material grain powder is obtained. To at least one of amylase treatment and cellulase treatment to obtain a grain powder dispersed in an aqueous medium, a grain powder manufacturing process, the grain powder dispersed in the aqueous medium obtained in the grain powder manufacturing process and a dispersion medium for beverages And a mixing step of mixing and.

Examples of the beverage produced by the method for producing a beverage according to the present embodiment include, for example, tea beverages (green tea beverage, black tea beverage, Chinese tea beverage, blended tea beverage, etc.), coffee beverage, vegetable beverage, fruit juice beverage, milk beverage. , Various drinks such as alcoholic drinks and sports drinks. The method for producing a beverage according to the present embodiment will be described in detail below, taking the case of producing a tea beverage as a beverage as an example.

(Beverage dispersion medium)
The beverage dispersion medium contained in the tea beverage is a tea extract. "Tea extract" is an extract that becomes the material (base) of tea beverages, and the raw material of the tea extract (tea raw material) is roasted if necessary and then extracted using an extraction solvent. It is a liquid.
When a grain extract is used as the tea extract, a grain tea beverage can be obtained. As the raw material grain of the grain extract, grains usually used as a raw material for grain tea beverages can be used, such as barley, germinated barley, wheat such as wheat, brown rice, germinated brown rice and other rice, soybeans, red beans, black beans and the like. Beans, pearl barley, corn, potatoes, bubbles, millet and the like can be mentioned. The grain extract has good sweetness derived from grains. From the viewpoint of sweetness, barley, pearl barley and brown rice are preferable as raw material grains for the grain extract. The grain extract is obtained by an extraction method usually adopted for obtaining an extract from a raw material grain of the extract.

As the tea extract, an extract of tea raw material other than grain may be used. Examples of the tea raw material for obtaining an extract of tea raw materials other than grains include tea leaves of the genus Camellia (C. sinensis, C. assamica, etc.) (green tea leaves, black tea leaves, semi-fermented tea leaves), loquat leaves, mulberry leaves, and sesame seeds. Leaves, leaves of Kumazasa, leaves of persimmon, leaves of Achacha, leaves of Ashitaba, leaves of Dokudami, leaves of Perilla, leaves of mugwort, leaves of Tonaka leaves, guava leaves, evening primroses, young barley leaves, kawara-ketsumei, etc., dates, jujube, Examples include fruits such as wolfberry, yuzu, mandarin, and lemon, chicory root, dandelion root, burdock root, and dried Ebisugusa seeds (Ketsumeishi).

As the tea extract, one kind of tea raw material may be used, or two or more kinds thereof may be used.

(Grain powder)
The grain powder contained in the tea beverage is a raw grain powder that is a powdery grain obtained by roasting the raw grain powder of the grain powder, if necessary, and amylase treatment or cellulase treatment by the method described later in detail. Grain powder (hereinafter, also referred to as enzyme-treated grain powder).
As the raw material grain of the grain powder, grains usually used as a raw material for grain tea beverages can be used, such as barley, germinated barley, wheat and other wheat, brown rice, germinated brown rice and other rice, soybeans, red beans, black beans and other beans. , Corn, potato, foam, millet, pearl barley and the like. From the viewpoint of taste and taste, barley, brown rice, corn, and adlay are preferable as raw material grains for grain powder. However, in the present embodiment, a raw material grain in which the starch content of the raw material grain powder is 30% by mass or more is used.

The blending ratio of the tea extract or grain powder contained in the tea beverage is not particularly limited. The tea extract contained in the tea beverage of the present embodiment is, for example, an extract obtained by extracting the tea raw material of the tea extract into the tea beverage at a mixing ratio of 0.1 g/L or more and 30.0 g/L or less. is there. Further, the grain powder contained in the tea beverage of the present embodiment is, for example, 0.01 g/L or more and 1.0 g/L or less, preferably 0.05 g/L or more, with respect to the tea beverage, 0 0.1 g/L or more is more preferable, 0.5 g/L or less is preferable, and 0.3 g/L or less is more preferable. The above blending ratio is described as the amount of the tea raw material or the grain powder of the tea extract in a dried product (roasted product).

The tea beverage may contain other additives ordinarily used in general tea beverages, as long as the effects of the present invention are not impaired. The content of the additive can be appropriately set depending on the effect to be obtained. Examples of additives that the tea beverage may include include, for example, antioxidants, flavors, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, and seasonings. Materials, quality stabilizers and the like.

(Cereal powder manufacturing process)
In the grain powder manufacturing process, after the raw grain powder is dispersed in an aqueous medium, at least one of amylase treatment and cellulase treatment is applied to the raw grain powder, and the grain powder dispersed in the aqueous medium, that is, the grain powder is an aqueous medium. To obtain a cereal powder dispersion.

The raw material grain powder used as the raw material of the grain powder used in the present embodiment has a starch content of 30% by mass or more. When the raw material grain powder having a starch content of 30% by mass or more is used, the redispersibility of the grain powder precipitate is deteriorated. However, when the raw material grain powder is produced by the production method of the present embodiment, the grain powder precipitate is redispersed. The dispersibility can be improved.

The starch content of the raw material grain powder may be 30 mass% or more, for example, 40 mass% or more, 50 mass% or more, and 60 mass% or more. The upper limit is not particularly limited, but is 95% by mass or less, for example.

The starch content of the raw grain flour is measured by the enzymatic method. In the present specification, F-kit starch (product number: 207748; manufactured by Roche/R-Biopharm) is used for measurement by the method described in Examples below. In addition, the raw material grain powder in a dried state (for example, after roasting) is used for the measurement.

The raw grain powder is obtained by crushing the raw grain. The method for crushing the raw material grain is not particularly limited, and for example, it can be crushed using a jet mill, a ball mill, a bead mill, a planetary mill, a hammer mill, a pin mill, a roll mill, a cutter mill, a homogenizer, a French press or the like. In addition, it is preferable to use the grain after roasting as a raw grain used for a grinding process.

As a method for roasting the raw material grain of the grain powder, a general roasting method can be adopted, and examples thereof include hot air roasting, direct-fire roasting, sand roasting, and far infrared roasting. Although it is not necessary to have a roasting step, it is preferable to have a roasting step from the viewpoint of imparting flavor and the like.

Examples of the aqueous medium in which the raw material grain powder is dispersed include water and an aqueous solution obtained by adding various additives (for example, a pH adjusting agent) to water.

The method of dispersing the raw grain powder in the aqueous medium is not particularly limited, and it is sufficient that the raw grain powder can be dispersed so that the raw grain powder can be subjected to amylase treatment or cellulase treatment after the dispersion.

The method of amylase treatment of the raw grain powder is not particularly limited. For example, amylase may be added to an aqueous medium in which the raw grain powder is dispersed. The temperature of the amylase treatment (temperature of the aqueous medium) is, for example, 30° C. or higher and 80° C. or lower, preferably 45° C. or higher and 70° C. or lower. The amylase treatment time is, for example, 1 minute or more and 3 hours or less, preferably 10 minutes or more and 1 hour or less.
Amylase is an enzyme that can decompose amylose, amylopectin, and glycogen, which are constituents of starch. Examples of the amylase include α-amylase, β-amylase, glucoamylase and isoamylase. A commercially available product may be used as the amylase.
By subjecting the raw grain powder to amylase treatment, the starch in the raw grain powder is decomposed.

The method of cellulase treatment of the raw grain powder is not particularly limited. For example, cellulase may be added to an aqueous medium in which the raw grain powder is dispersed. The temperature of the cellulase treatment (temperature of the aqueous medium) is, for example, 30° C. or higher and 80° C. or lower, preferably 45° C. or higher and 70° C. or lower. The cellulase treatment time is, for example, 1 minute or more and 3 hours or less, preferably 10 minutes or more and 1 hour or less.
Cellulase is an enzyme capable of degrading the glycoxide bond of cellulose. A commercially available product may be used as the cellulase.
By subjecting the raw material grain powder to cellulase treatment, the cellulose in the raw material grain powder is decomposed.

Amylase and cellulase may be used in combination, or at least one of amylase and cellulase may be used in combination with other enzyme.

(Mixing process)
In the mixing step, the grain powder dispersed in the aqueous medium obtained in the grain powder manufacturing step is mixed with the beverage dispersion medium.
First, a tea extract as a dispersion medium for beverages is prepared. The tea extract is obtained from the raw material of the tea extract (tea raw material) using an extraction solvent. The tea raw material used for extraction is preferably that after roasting.

When using a plurality of tea raw materials, for example, the plurality of tea raw materials may be extracted individually, or the plurality of tea raw materials may be mixed in advance and extracted. From the viewpoint of production efficiency, it is preferable to premix and extract all of the plurality of grain raw materials.

As the extraction method, a general extraction method can be adopted, and for example, a conventionally known extraction method such as steam distillation, liquefied carbon dioxide extraction, alcohol extraction, hot water extraction and the like can be used. The type of extraction solvent used for extraction is not particularly limited, but when water is used as the extraction solvent, it is preferable to use deionized exchange-treated and purified water or distilled water. These are inexpensive and convenient, and can be safely prepared and supplied to the extraction equipment. Examples of the extraction solvent other than water include ethanol and other hydrophilic organic solvents. For the purpose of improving the extraction efficiency, so-called carbonates (sodium hydrogen carbonate (sodium bicarbonate) etc.), phosphates, ascorbates, ascorbic acid etc. of food additives may be appropriately added to the extraction solvent. ..

The extraction temperature is not particularly limited, but is preferably 80° C. or higher and 100° C. or lower, for example. If extraction is performed within the above temperature range, extraction efficiency is high. The extraction time is not particularly limited, but it is preferably performed within the range of 5 minutes or more and 60 minutes or less. If the extract is obtained in the above extraction time, the sweetness and fragrance components tend to be easily extracted while suppressing the change in flavor and the dissipation of aroma components due to heat. This makes it easier to obtain a tea beverage with excellent palatability.

The method for mixing the tea extract as a beverage dispersion medium and the grain powder dispersed in the aqueous medium is not particularly limited. You may add water and an additive as needed. When a plurality of extracts are obtained, the plurality of extracts may be mixed with grain powder dispersed in an aqueous medium.

(Sterilization process and container filling process)
After the mixing step, it is preferable to go through a sterilization step and a container filling step.
In the sterilization step, the tea extract, grain powder and the like are sterilized by heating or the like. Further, in the container filling step, the container is filled with the tea extract, grain powder and the like. When it can be sterilized by heating after being filled in a container such as a metal can or a bottle, it can be produced by retort sterilization (pressure heating treatment: 110 to 140° C., 1 to several tens of minutes). For items that cannot be sterilized by retort, such as PET bottles and paper containers, sterilization conditions equivalent to those for retort sterilization, such as ultra-high temperature heat treatment using a plate heat exchanger (UHT sterilization: 110 to 150°C, 1 to several tens of seconds) However, a method of filling the container after cooling to a certain temperature can be selected. Examples of the method for the container filling step include an aseptic (sterile) filling method and a hot pack filling method.

As the apparatus and conditions used in each step of the above-mentioned tea beverage manufacturing method, those usually employed in the tea beverage manufacturing step can be used.

Here, the cereal powder contained in the tea beverage does not dissolve in the tea extract. Therefore, in a tea beverage which has passed the time since production, for example, a tea beverage at the time of sale, a precipitate in which grain powder is precipitated is generated. In the tea beverage produced in the present embodiment, the redispersibility of the grain powder precipitate is good, and the tea beverage can be easily redispersed by lightly shaking the container.

On the other hand, if the grain powder that has not been subjected to amylase treatment or cellulase treatment is mixed into the tea beverage for the raw grain powder dispersed in the aqueous medium, the redispersibility of the grain powder precipitate is poor and the tea beverage container is repeatedly shaken. Otherwise, the precipitate cannot be redispersed. This means that in the grain powder, the starch contained in the raw material grain powder and the cellulose contained in the shells and pericarps are exposed on the surface of the grain powder, and the high temperature heating (for example, sterilization treatment) performed during the production is performed. It is speculated that due to (), starch is pregelatinized (gelatinized) and easily adheres to cellulose, which causes the grain powders to stick to each other.

On the other hand, in the present embodiment, amylase treatment and cellulase treatment are performed on the grain powder in advance. Therefore, in the present embodiment, since starch powder is shortened by amylase treatment or cellulose powder is shortened by cellulase treatment, it becomes difficult for starch and cellulose to adhere to each other, and adhesion between grains is suppressed. Therefore, it is presumed that the redispersibility is improved.

Thus, in the present embodiment, since it is possible to produce a tea beverage containing grain powder and excellent in redispersibility of the precipitate of grain powder, for example, excellent redispersibility of the precipitate of grain powder and It is possible to provide a beverage having improved characteristics such as improved body feeling and body feeling.

<Method for producing grain powder dispersion liquid in which grain powder is dispersed in an aqueous medium, and method for producing enzyme-treated grain powder, which is added to a dispersion medium for beverages>
In the same manner as the grain powder manufacturing step in the method for producing a beverage according to the present embodiment, the grain powder is added to the beverage dispersion medium, the grain powder dispersion of the grain powder dispersed in an aqueous medium, enzyme-treated grain powder. Can be manufactured.

Specifically, the former method of producing a grain powder dispersion liquid in which grain powder is dispersed in an aqueous medium, which is added to a beverage dispersion medium, has a starch content of 30% by mass of the raw material grain powder as a raw material of the grain powder. The above is, after the raw material grain powder is dispersed in an aqueous medium, at least one of amylase treatment and cellulase treatment is applied to the raw grain powder to obtain a grain powder dispersion liquid in which the grain powder is dispersed in an aqueous medium. It has a dispersion liquid manufacturing process. The grain powder dispersion liquid manufacturing process is the same as the grain powder manufacturing process, and the grain powder, the beverage dispersion medium, and the like are the same as those described in the above <Beverage manufacturing method>.

Further, in the latter method for producing an enzyme-treated grain powder added to a dispersion medium for beverage, the starch content of the raw grain powder, which is a raw material of the grain powder, is 30% by mass or more, and the raw grain powder is an aqueous medium. And then at least one of amylase treatment and cellulase treatment on the raw material grain powder to obtain a grain powder dispersion liquid in which the grain powder is dispersed in an aqueous medium. And a grain powder collecting step of collecting grain powder from the grain powder dispersion liquid obtained in the step. The grain powder dispersion liquid producing step is the same as the grain powder dispersion liquid producing step in the method for producing a grain powder dispersion liquid in which grain powder is dispersed in an aqueous medium, which is added to the beverage dispersion medium. In the grain powder collecting step, the method for collecting grain powder (enzyme-treated grain powder) from the grain powder dispersion obtained in the grain powder dispersion manufacturing step is not particularly limited, and for example, the grain powder dispersion is filtered. And a method of removing the dispersion medium from the grain powder dispersion liquid, such as centrifugation, spray drying, and freeze drying.

The grain powder in the grain powder dispersion obtained by these production methods and the grain powder subjected to the enzyme treatment are excellent in the redispersibility of the precipitate. Therefore, by blending the grain powder dispersion liquid or the enzyme-treated grain powder in a dispersion medium for various beverages, the redispersibility of the precipitate of the grain powder is excellent and the properties such as the richness and the body feeling are improved. You can get a drink.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

[Tea beverages 1-17]
<Preparation of tea extract (dispersion medium for beverages)>
Using a drip extractor, the barley after roasting was subjected to immersion extraction with 20 times the amount of hot water (90° C.) for 30 minutes at a blending ratio of 10 g/L, followed by filtration to obtain a tea extract.
<Production of grain powder>
The roasted barley, corn, brown rice, and adlay were crushed to obtain raw grain powder (barley powder, corn powder, brown rice powder, adlay powder).
In addition, the starch content of each of the obtained raw material grain powders was measured by the following method. The results are shown in Table 1.

(Measurement of starch content)
Using F-kit starch (product number: 207748; Roche/R-Biopharm), the starch content of each raw material grain powder was measured by the following method.
<Pretreatment>
Processing was performed according to the F-kit starch instruction manual (8. Preparation of samples, 8.1. Method described in solubilization of starch with DMSO (dimethyl sulfoxide) and HCl). Specifically, the sample was processed by the following procedure to prepare a measurement sample (sample solution) with F-kit starch.
(1) A raw material grain powder as a sample is passed through a sieve having a diameter of 0.2 mm to make it uniform.
(2) Regarding the raw material grain powder after sieving, 100 mg to 1 g is accurately weighed. (Up to 70 mg of starch)
(3) Add 20 mL of dimethylsulfoxide and 5 mL of hydrochloric acid (8 mol/L), and heat at 60° C. for 30 minutes with occasional stirring.
(4) Rapidly cool to room temperature (25°C).
(5) Add 5 mL of sodium hydroxide aqueous solution (8 mol/L).
(6) Add a citrate buffer solution (mixture of 0.112 mol/L citric acid and 0.112 mol/L trisodium citrate) to bring the volume to 100 mL.
(7) Use 0.10 mL or 0.20 mL of the filtered filtrate as a measurement sample with the F-kit. (Adjust the sample amount in the range of 0.10 to 0.20 ml so that the starch concentration is 6 to 70 mg/100 mL)

(A) 0.20 mL of the solution 1 was mixed with 0.10 to 0.20 mL of the sample solution and incubated at 55 to 60° C. (in a warm bath) for 15 minutes. Then, the sample was taken out of the warm bath and returned to room temperature, and then distilled water was added so that the total amount of the sample and distilled water was 1.10 mL, and 1.00 mL of solution 2 was weighed and mixed to obtain about 3 mL. After a minute, the absorbance EA1 at a wavelength of 340 nm was measured. Further, 0.02 mL of the suspension 3 was mixed, and after about 10 to 15 minutes, the absorbance EA2 at a wavelength of 340 nm was measured. Then, the absorbance ΔEA (=absorbance EA2-absorbance EA1) was calculated.

(B) Solution 1 (0.20 mL) was mixed with distilled water (0.10 mL) and incubated at 55 to 60° C. (in a warm bath) for 15 minutes. Then, after taking out from a warm bath and returning to room temperature, 1.00 mL of distilled water and 1.00 mL of solution 2 were weighed and mixed, and after about 3 minutes, the absorbance EB1 at a wavelength of 340 nm was measured. Further, 0.02 mL of the suspension 3 was mixed, and after about 10 to 15 minutes, the absorbance EB2 at a wavelength of 340 nm was measured. Then, the absorbance ΔEB (=absorbance EB2−absorbance EB1) was calculated.

The solutions used in the above (A) and (B) are as follows.
Solution 1: Bottle 1 of "F-Kit Starch" (about 100 mg lyophilized product: citrate buffer, pH about 4.6; solution in which about 84 U of enzyme amyloglucosidase (AGS) was dissolved in 6 mL of distilled water.
Solution 2: "F-Kit Starch" bottle 2 (about 5 g powder; triethanolamine buffer, pH about 7.6; nicotinamide adenine dinucleotide phosphate (NADP) about 75 mg: adenosine triphosphate (ATP) about 190 mg) A solution of Mg2SO4) dissolved in 27 mL of distilled water.
Suspension 3: Bottle 3 of "F-Kit Starch" (0.7 ml suspension: hexokinase (HK) about 200 U; glucose-6-phosphate dehydrogenase (G6P-DH) about 100 U)

Then, ΔE=ΔEA−ΔEB was calculated, and the content of the starch component was calculated by the following formula. The results are shown in Table 1.
Content of starch in sample solution (mg/100 mL) = 0.597 x ΔE x 100
Content of starch in raw grain powder (mg/g)=starch content in sample solution/collection amount of raw grain powder (g)
(In the formula, the amount of raw grain powder collected is the amount of raw grain powder weighed in (2) in the pretreatment.)

Further, with respect to each of the obtained raw material grain powders, the raw material grain powders were dispersed in 100 times the amount of water, the enzyme reagents shown in Table 1 were added, and the mixture was kept in a constant temperature water bath at 50° C. for 1 hour. Was applied. As a result, an aqueous dispersion of the grain powder that had been treated with the enzyme was obtained. The amylase (α-amylase), cellulase, hemicellulase, protease used as enzyme reagents and the amounts used are described below.
・Α-Amylase ((Fujifilm Wako Pure Chemical Industries, α-Amylase), 250,000Unit, water usage: 0.0006g/L)
・Cellulase ((MP Biomedical, Cellulase), 42700Unit, water usage: 0.0076g/L)
・Hemicellulase ((Merck, Hemicellulase from Aspergillus niger), 60000Unit, usage in water: 0.0179g/L)
・Protease ((Fujifilm Wako Pure Chemical Industries, Protease), 1500Unit, water usage: 0.048g/L)

<Production of grain tea beverage>
To each tea extract obtained in <Preparation of tea extract (dispersion medium for beverage)>, the content of grain powder was 0.3 g/L for 1 L of the obtained tea beverage, <grain Preparation of powder> After mixing the aqueous dispersion of the enzyme-treated grain powder obtained in <1.>, sodium ascorbate and sodium hydrogen carbonate (baking soda) were added, and water was filled up to a specified amount. Sodium ascorbate was added in an amount of 0.4 g/L with respect to 1 L of the obtained tea beverage, and sodium hydrogen carbonate (sodium bicarbonate) was added in an amount of 0.1 g/L with respect to 1 L of the obtained tea beverage. In addition, all of these concentrations are the concentrations in the finally obtained tea beverage.
Each of the obtained tea beverages was sterilized by an ultra-high temperature heat treatment (UHT) method, and each 500 mL PET bottle was aseptically (sterile) filled to obtain tea beverages 1 to 17.

[Tea drink 18]
A tea beverage 18 was obtained in the same manner as the tea beverage 1 except that the grain powder was not used.

[Tea drink 19 (reference example)]
<Preparation of green tea extract>
Using a dipping and stirring extractor, the green tea leaves after roasting were dipped and extracted in 30 times the amount of hot water (70° C.) for 7 minutes at a blending ratio of 7 g/L and filtered to obtain a green tea extract. ..
<Preparation of green tea powder>
The green tea after roasting was crushed to obtain green tea powder. The obtained green tea powder was dispersed in 100 times the amount of water to obtain an aqueous dispersion of green tea powder.

<Production of green tea beverage>
A tea beverage 19 was prepared in the same manner as the tea beverage 1 except that a green tea extract was used in place of the tea extract and an aqueous dispersion of green tea powder was used in place of the aqueous dispersion of enzyme-treated grain powder. Got

(Evaluation of redispersibility)
The obtained tea beverages 1 to 19 were allowed to stand at 4°C for 2 weeks. By allowing this to stand at 4° C. for 2 weeks, the tea powders 1 to 17 containing the cereal powder have the cereal powder settled to the bottom of the PET bottle, and the tea drink 19 containing the green tea powder has the green tea powder to the PET bottle. It had settled to the bottom.
After standing at 4° C. for 2 weeks, the PET bottle was manually rotated up and down (1 rotation/1 second) to examine the number of rotations until the precipitate was completely dispersed. The results are shown in Table 1.

As described above, in the tea beverages 2-3, 7-8, and 11-12 in which the starch content of the raw material cereal powder is 30 mass or more and the cereal powder subjected to the amylase treatment or the cellulase treatment is added, the enzyme treatment is performed. It was confirmed that the number of revolutions was remarkably smaller than that of the tea beverages 1, 4 to 6 and 9 to 10 and 13 which were not subjected to the treatment or which were treated with the hemicellulase or the protease, and were excellent in redispersibility of the precipitate.
On the other hand, in the tea beverages 14 to 17 in which the starch content of the raw material grain powder was less than 30% by mass, the redispersibility of precipitation was almost the same regardless of the presence or absence of enzyme treatment and the type of enzyme.
The tea beverage 19 in which green tea powder was added to the green tea extract was excellent in redispersibility even without the enzymatic treatment.

Claims (2)

A method for producing a beverage containing a beverage dispersion medium and grain powder,
The starch content of the raw material grain powder which is the raw material of the grain powder is 30% by mass or more,
After dispersing the raw grain powder in an aqueous medium, at least one of amylase treatment and cellulase treatment for the raw grain powder, to obtain the grain powder dispersed in the aqueous medium, a grain powder manufacturing step,
A method for producing a beverage, comprising a mixing step of mixing the grain powder obtained in the grain powder production step and dispersed in the aqueous medium, and the beverage dispersion medium. The method for producing a beverage according to claim 1, wherein the beverage dispersion medium is a tea extract, and the beverage is a tea beverage.