JP2520287B2 - Method for producing barley tea extract with excellent flavor - Google Patents

Method for producing barley tea extract with excellent flavor

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Publication number
JP2520287B2
JP2520287B2 JP63257028A JP25702888A JP2520287B2 JP 2520287 B2 JP2520287 B2 JP 2520287B2 JP 63257028 A JP63257028 A JP 63257028A JP 25702888 A JP25702888 A JP 25702888A JP 2520287 B2 JP2520287 B2 JP 2520287B2
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JP
Japan
Prior art keywords
barley tea
extract
tea extract
barley
column
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP63257028A
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Japanese (ja)
Other versions
JPH02104265A (en
Inventor
悟 白石
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T Hasegawa Co Ltd
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T Hasegawa Co Ltd
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Description

【発明の詳細な説明】 (産業上の利用分野) 本発明は香味共に優れた濃厚麦茶エキスの製造方法に
関し、更に詳しくは、(イ)麦茶を水蒸気と接触させ、
麦茶の揮発性香気成分含有凝縮液を得る第1工程、
(ロ)第1工程で香気成分を回収した麦茶残渣を熱水で
抽出処理して抽出液を得る第2工程、(ハ)該抽出液と
揮発性香気成分含有凝縮液を混合する第3工程の各工程
からなる香味の優れた麦茶エキスの製造方法に関する。
DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to a method for producing a concentrated barley tea extract having an excellent flavor, and more specifically, (a) contacting barley tea with steam,
A first step of obtaining a condensate containing volatile aroma components of barley tea;
(B) a second step of extracting the barley tea residue from which the aroma component has been recovered in the first step with hot water to obtain an extract, (c) a third step of mixing the extract and a volatile aroma component-containing condensate And a method for producing a barley tea extract having an excellent flavor, which comprises each step of

(従来の技術) 焙煎麦を水中で煮沸して得られる飲用麦茶は極めて変
質し易く、焙煎麦の香ばしいほのかな香りは容易に失わ
れるものである。
(Prior Art) Drinking barley tea obtained by boiling roasted barley in water is extremely susceptible to deterioration, and the fragrant and subtle aroma of roasted barley is easily lost.

工業的規模で製造される麦茶エキスの香味増強法に関
して従来から様々な提案がなされている。例えば、焙焼
大麦をアルコールで抽出し、抽出残渣の懸濁液をアミラ
ーゼ処理後、濾過乾燥して粉末とし、前記アルコール抽
出液を濃縮して前記粉末に混和する粉末麦茶の製造法が
開示されている(特開昭47−30899号)。しかしながら
この提案は、アルコール抽出液を濃縮する際に軽い香気
が失われるという欠点があった。
Various proposals have heretofore been made regarding a method for enhancing the flavor of barley tea extract produced on an industrial scale. For example, a method for producing powdered barley tea is disclosed, in which roasted barley is extracted with alcohol, the suspension of the extraction residue is treated with amylase, filtered and dried into powder, and the alcohol extract is concentrated and mixed with the powder. (Japanese Patent Laid-Open No. 47-30899). However, this proposal has the drawback that the light aroma is lost when the alcohol extract is concentrated.

これに対して原料麦茶の香気を増強する試みもなされ
ており、例えば、原料麦に糖とアミノ酸をコーティング
又は混合した後焙煎する(特開昭59−6868号)、あるい
は焙煎後の麦に糖とアミノ酸よりなるメラノイジンをコ
ーティングもしくは混合する(特開昭59−6867号)こと
により、抽出液の色及び風味ともに優れた冷却用麦茶を
製造する方法がそれぞれ開示されている。
On the other hand, attempts have been made to enhance the aroma of the raw barley tea, for example, coating or mixing the raw wheat with sugar and amino acid and then roasting (JP-A-59-6868), or the roasted barley. Japanese Patent Application Laid-Open No. 59-6867 discloses coating or mixing melanoidin consisting of sugar and amino acid to produce a barley tea for cooling which is excellent in color and flavor of the extract.

また、原料大麦にアミノ酸を添加した後、焙焼するこ
とにより、極めて芳香性の高い香味成分を生成し美味な
麦茶を製造するという提案もある(特開昭60−62969
号)。これらの提案によれば、原料麦茶の色及び香気は
強くなるが、これを加熱抽出し、更には濃縮などの加工
処理工程中にフレーバーが失われ、その効果は必ずしも
満足できるものではなかった。
In addition, there is also a proposal to produce a barley tea that is delicious by adding an amino acid to the raw barley and then roasting it to produce a flavor component having an extremely high aromaticity (JP-A-60-62969).
issue). According to these proposals, the color and aroma of the raw barley tea become strong, but the flavor is lost during the processing step such as heat extraction and further concentration processing, and the effect is not always satisfactory.

(発明が解決しようとする課題) 本発明は上記のごとき従来提案の欠点を解決し、焙煎
麦の好ましい風味を変化させずに含有した香味の優れた
麦茶エキスを提供することを目的とする。
(Problems to be Solved by the Invention) An object of the present invention is to solve the drawbacks of the conventional proposals as described above and to provide a barley tea extract having an excellent flavor contained without changing the preferable flavor of roasted barley. .

(課題を解決するための手段) 本発明者等は、香味の優れた麦茶エキスの製造法につ
き鋭意検討した結果、(イ)麦茶を水蒸気と接触させ、
麦茶の揮発性香気成分含有凝縮液を得、(ロ)香気成分
を回収した麦茶残渣を熱水で抽出処理して抽出液を得、
さらに(ハ)該抽出液と揮発性香気成分含有凝縮液を混
合することにより、極めて優れた香気を有し、嗜好性の
高い麦茶エキスが得られることを見いだし、本発明を完
成した。
(Means for Solving the Problems) The inventors of the present invention have made extensive studies on a method for producing a barley tea extract having an excellent flavor, and (a) contacting barley tea with steam,
A volatile aroma component-containing condensate of barley tea is obtained, and (b) the barley tea residue from which the aroma component is recovered is subjected to an extraction treatment with hot water to obtain an extract,
Furthermore, it was found that by mixing the extract with the volatile aroma component-containing condensate, a barley tea extract having an extremely excellent aroma and a high taste can be obtained, and the present invention was completed.

従来コーヒー、茶類のごときフレーバーの極めて不安
定な原料からエキスを製造する際に、不活性ガス又は水
蒸気などを用いて、予め不安定な香気成分を採取してお
き、その残渣を常法により抽出してエキスを得、先に除
いた香気成分と合わせることが行われている。しかしな
がら、かかる技術を穀類の焙焼物である麦茶に利用する
ことにより、風味の優れた麦茶エキスが得られることに
関しては全く知られていない。
Conventionally, when producing an extract from an extremely unstable raw material of flavor such as coffee or tea, an unstable aroma component is collected in advance by using an inert gas or steam, and the residue is collected by a conventional method. Extraction is performed to obtain an extract, which is then combined with the previously removed aroma component. However, it is not known at all that a barley tea extract having an excellent flavor can be obtained by applying such a technique to barley tea, which is a roasted product of cereals.

本発明で利用する焙煎麦は、大麦及び/又は裸麦等で
あるが所望によりハト麦などを混合したものも利用する
ことができる。これらの焙煎麦は全粒のままでも、又は
破砕したものでもよい。
The roasted barley used in the present invention is barley and / or bare barley, but if desired, a mixture of barley and the like can also be used. These roasted wheat may be whole grains or may be crushed.

次に本発明の態様について具体的に説明する。本発明
の麦茶エキスを製造するに使用する装置としては、通常
のジャケット及びコンデンサー付きの抽出釜か、或は、
好ましくはジャケット付きの抽出カラムを利用するのが
よい。
Next, the aspect of the present invention will be specifically described. As an apparatus used for producing the barley tea extract of the present invention, an extraction pot with a usual jacket and condenser, or
Preferably, a jacketed extraction column is used.

カラム抽出を例に説明すれば、第1工程として麦茶を
水蒸気と接触させて、揮発性香気成分を回収する。具体
的には、焙煎麦を仕込んだカラムの底部から水蒸気を吹
き込み、留出相を、接続したコンデンサーにより約20℃
以下に冷却することによって、揮発性香気成分を含有し
た凝縮液を捕集することができる。所望により、この香
気捕集装置の先に、更に、例えば、氷−食塩及びドライ
アイス−アセトン等の冷媒を用いたコールドトラップを
接続することにより、より低沸点の揮発性香気成分を確
実に捕集することにができる。凝縮液の捕集量には特別
の制限はないが、一般的には使用した焙煎麦の約5〜約
50重量%、好ましくは、約10〜約30重量%に相当する量
を例示することができる。所望により、水蒸気を通すに
先立って、該カラムを、例えば、窒素ガスなどの不活性
ガスで置換しておくこともできる。得られた凝縮液は、
直ちに例えば窒素ガス等を封入して冷蔵保管するのが好
ましい。
Taking column extraction as an example, barley tea is brought into contact with steam as the first step to recover the volatile aroma components. Specifically, steam was blown from the bottom of the column containing roasted wheat, and the distillation phase was adjusted to about 20 ° C by the connected condenser.
By cooling below, the condensate containing the volatile aroma component can be collected. If desired, by further connecting a cold trap using a refrigerant such as ice-salt and dry ice-acetone to the tip of the aroma collection device, a volatile aroma component having a lower boiling point can be reliably captured. You can gather. There is no particular limitation on the amount of condensate collected, but generally about 5 to about 5 of the roasted wheat used.
An amount corresponding to 50% by weight, preferably about 10 to about 30% by weight, can be exemplified. If desired, the column can be replaced with an inert gas, such as nitrogen gas, prior to passing steam. The resulting condensate is
It is preferable to immediately store, for example, nitrogen gas in a refrigerated state.

次いで、第2工程として該カラムのジャケットに水蒸
気を通して保温しながら、カラムの下部又は、好ましく
はカラム上部より熱水を注入して、水蒸気蒸留残渣を抽
出処理する。抽出処理はカラムに熱水を満たして一定時
間保持した後に抽出液を抜き取る方法、或は熱水を注入
しながら抽出液を連続的に抜き取る方法などの任意の方
式を採用することができる。熱水の温度は、一般的には
約80〜約100℃、好ましくは、約90〜約95℃である。
Then, in the second step, hot water is injected from the lower part of the column or preferably the upper part of the column while keeping the temperature of the steam through the jacket of the column to keep the steam, and the steam distillation residue is extracted. For the extraction treatment, any method such as a method of filling the column with hot water and holding it for a certain period of time and then withdrawing the extract, or a method of continuously withdrawing the extract while injecting hot water can be adopted. The temperature of the hot water is generally about 80 to about 100 ° C, preferably about 90 to about 95 ° C.

抽出液の採取量には特別の制約はなく、例えば、通常
の飲用濃度の麦茶エキスを製造する場合には、原料の焙
煎麦に対して約20〜約30倍重量の抽出液を採取すること
ができる。又、高濃度の麦茶エキスを製造する場合に
は、原料焙煎麦と約同量〜約20倍重量の範囲で任意の採
取量を選択することができる。
There is no particular restriction on the amount of extract to be extracted, and for example, when producing a barley tea extract having a normal drinking concentration, about 20 to about 30 times the weight of the extract is to be collected with respect to the roasted wheat as a raw material. be able to. When producing a high-concentration barley tea extract, an arbitrary amount can be selected in the range of about the same amount to about 20 times the weight of the roasted raw material.

抽出の所要時間は、原料麦の焙煎程度、粉砕の有無、
粒度、抽出温度などにより適宜選択することができる
が、一般的には約5分〜約30分の如き抽出時間を例示す
ることができる。
The time required for extraction depends on the degree of roasting of raw wheat, the presence or absence of crushing,
The extraction time can be appropriately selected depending on the particle size, extraction temperature and the like, but generally, an extraction time such as about 5 minutes to about 30 minutes can be exemplified.

得られた麦茶抽出液はカラム下部から取り出し、プレ
ート式熱交換機等により直ちに冷却して、例えば、約30
℃以下とすることが望ましい。
The obtained barley tea extract is taken out from the lower part of the column and immediately cooled by a plate heat exchanger or the like, for example, about 30
It is desirable to set the temperature below ℃.

かくして得られた麦茶抽出液は、そのまま利用するこ
とができるが、所望により、保存間の混濁又は沈澱物生
成防止のためにアミラーゼ及び/又はセルラーゼ等の酵
素で処理して利用される。
The barley tea extract thus obtained can be used as it is, but if desired, it may be treated with an enzyme such as amylase and / or cellulase for the purpose of preventing turbidity during storage or formation of a precipitate.

かかる酵素処理の条件は、焙煎麦の種類、抽出液の濃
度、酵素の種類及び力価などによって異なるが、一般的
な処理条件としては、例えば、アミラーゼ処理の条件と
しては、麦茶抽出液中の可溶性固形分総量に対して約0.
01〜約5%、好ましくは、約0.1〜1%の酵素(アミラ
ーゼ)を添加し、pH約4.0〜約7.0;温度約30〜50℃;処
理時間約10分〜約4時間の如き条件を例示することがで
きる。
The conditions of such enzyme treatment vary depending on the type of roasted barley, the concentration of the extract, the type of enzyme, the potency, etc., but general treatment conditions include, for example, amylase treatment conditions in a barley tea extract. About 0.
Add about 01 to about 5%, preferably about 0.1 to 1% of enzyme (amylase), and adjust the conditions such as pH about 4.0 to about 7.0; temperature about 30 to 50 ° C; treatment time about 10 minutes to about 4 hours. It can be illustrated.

また、セルラーゼ処理の条件としては、酵素添加量約
0.01〜約5%、好ましくは約0.1〜約2%(対固形分);
pH約3.0〜約6.0;処理温度約40〜60℃;処理時間約10分
〜約4時間の如き条件を例示することができる。
In addition, the conditions for cellulase treatment are:
0.01 to about 5%, preferably about 0.1 to about 2% (vs. solids);
Conditions such as pH of about 3.0 to about 6.0; treatment temperature of about 40 to 60 ° C .; treatment time of about 10 minutes to about 4 hours can be exemplified.

さらに、アミラーゼとセルラーゼを同時に作用させる
場合には、上記の条件範囲内で適宜選択して行うことが
できる。
Further, in the case where amylase and cellulase are allowed to act simultaneously, they can be appropriately selected within the above condition range.

酵素処理終了後、常法により加熱して酵素を失活し、
次いで、珪藻土、セルロース等の濾過助剤を用いて、濾
過又は遠心分離することにより清澄化された麦茶抽出液
を得ることができる。
After completion of the enzyme treatment, heat by a conventional method to inactivate the enzyme,
Then, a clarified barley tea extract can be obtained by filtration or centrifugation using a filter aid such as diatomaceous earth or cellulose.

第3工程として、麦茶抽出液に、前記の水蒸気蒸留で
得られた揮発性香気成分凝縮液を混合することによって
本発明の香味の優れた麦茶エキスを得ることができる。
As the third step, the barley tea extract of the present invention having an excellent flavor can be obtained by mixing the barley tea extract with the volatile aroma component condensate obtained by the steam distillation.

得られた麦茶エキスは、通常はそのまま液状で利用す
るが、所望により該エキスにデキストリン、加工澱粉、
サイクロデキストリン、アラビアガム等の賦形剤を添加
して粉末状とすることもできる。
The obtained barley tea extract is usually used in a liquid state as it is, but if desired, dextrin, modified starch,
It is also possible to add an excipient such as cyclodextrin or gum arabic to make a powder.

麦茶エキスと香気成分凝縮液の混合割合は、それぞれ
の濃度及び所望する香気の強さによって、適宜に選択す
ることができ、例えば、麦茶エキスに対して香気成分凝
縮液約0.1〜約20重量%の如き混合割合を例示すること
ができる。
The mixing ratio of the barley tea extract and the aroma component condensate can be appropriately selected depending on the concentration and the strength of the desired aroma, for example, about 0.1 to about 20% by weight of the aroma component condensate with respect to the barley tea extract. The mixing ratios such as

本発明によって得られる麦茶エキスは、所望により、
容器に充填後、又は充填前に加熱殺菌することができ
る。更に望ましくは、熱交換機により高温瞬間殺菌後凍
結して冷凍保存することにより、本発明麦茶の優れた風
味を長期間保持することができる。
Barley tea extract obtained by the present invention, if desired,
It can be heat sterilized after filling the container or before filling. More desirably, the excellent flavor of the barley tea of the present invention can be retained for a long period of time by freezing after freeze-drying after high-temperature sterilization with a heat exchanger.

以下、比較例及び実施例により本発明の態様を更に具
体的に説明する。
Hereinafter, the embodiments of the present invention will be described more specifically with reference to Comparative Examples and Examples.

(実施例) 実施例1 直径12cm×高さ27cm、容量約3のジャケット付きガ
ラスカラムに破砕した焙煎麦600gを仕込み、カラムの下
部より水蒸気を吹込んだ。留出相をカラム上部出口に取
り付けたコンデンサーにより約15℃に冷却して、揮発性
香気成分凝縮液120gを採取した。この凝縮液は直ちに窒
素置換し、冷蔵庫に保存した。
(Example) Example 1 600 g of crushed roasted barley was charged into a jacketed glass column having a diameter of 12 cm x a height of 27 cm and a volume of about 3, and steam was blown from the bottom of the column. The distillate phase was cooled to about 15 ° C. by a condenser attached to the outlet at the upper part of the column, and 120 g of volatile aroma component condensate was collected. The condensed liquid was immediately replaced with nitrogen and stored in a refrigerator.

次いで、カラムのジャケットに水蒸気を通じて保温
し、カラム上部から熱水2,280gを注入し、30分間静置し
て熱水抽出した。次いでカラム下部に接続した冷却器を
通して約30℃以下に冷却された抽出液1,600gを採取し
た。この抽出液は、Brix8.4゜;pH4.85であった。
Then, the column jacket was kept warm by passing steam through it, 2,280 g of hot water was injected from the upper part of the column, and allowed to stand for 30 minutes for hot water extraction. Then, 1,600 g of the extract liquid cooled to about 30 ° C. or lower was collected through a cooler connected to the lower part of the column. The extract was Brix 8.4 °; pH 4.85.

得られた抽出液にアミラーゼ[コクラーゼ(三共)]
1.34g(固形分の1%)を添加し、50〜55℃で3時間攪
拌して酵素処理した。
Amylase [Cocrase (Sankyo)] was added to the obtained extract.
1.34 g (1% of solid content) was added, and the mixture was stirred at 50 to 55 ° C for 3 hours for enzyme treatment.

次いで90℃まで加熱して酵素を失活後30℃まで急冷し
た。酵素処理液をセルロースと珪藻土をプレコートした
濾紙で吸引濾過し、清澄な抽出液1,545gを得た。この抽
出液に前記の水蒸気蒸留で得られた揮発性香気成分凝縮
液120gを添加し、均一に混合後、90℃で加熱殺菌し、直
ちに冷却し、次いで凍結して本発明の香味の優れた麦茶
エキス1,660gを得た。
Then, it was heated to 90 ° C to inactivate the enzyme and then rapidly cooled to 30 ° C. The enzyme-treated solution was suction-filtered with a filter paper precoated with cellulose and diatomaceous earth to obtain 1,545 g of a clear extract. To this extract was added 120 g of the volatile aroma component condensate obtained by steam distillation described above, and after uniformly mixing, sterilized by heating at 90 ° C., immediately cooled, and then frozen to give the excellent flavor of the present invention. 1,660 g of barley tea extract was obtained.

この麦茶エキスは、Brix7.8;pH4.75であった(本発明
品1)。
This barley tea extract had Brix 7.8; pH 4.75 (invention product 1).

比較例1 実施例1において、水蒸気蒸留による揮発性香気成分
含有凝縮液の採取操作を省略し、粉砕した焙煎麦を充填
したカラムに最初から熱湯2,280gを注入して30分間抽出
を行い、麦茶抽出液1,500gを得た。このエキスを実施例
1と同様にアミラーゼ処理、濾過、殺菌及び凍結処理
し、麦茶エキス1,450gを得た。この麦茶エキスは、Brix
8.5;pH4.90であった(比較品1)。
Comparative Example 1 In Example 1, the operation of collecting the volatile aroma component-containing condensate by steam distillation was omitted, 2,280 g of hot water was poured into the column packed with crushed roasted wheat from the beginning, and extraction was performed for 30 minutes, 1,500 g of barley tea extract was obtained. This extract was treated with amylase, filtered, sterilized and frozen in the same manner as in Example 1 to obtain 1,450 g of barley tea extract. This barley tea extract is Brix
8.5; pH was 4.90 (Comparative Product 1).

参考例1 実施例1及び比較例1で得られた麦茶エキスをそれぞ
れ飲用濃度(Brix1〜1.2)まで水で希釈し、よく訓練さ
れた20名のパネルにより官能評価を行った。
Reference Example 1 The barley tea extracts obtained in Example 1 and Comparative Example 1 were each diluted with water to a drinking concentration (Brix1 to 1.2), and a sensory evaluation was performed by a well-trained panel of 20 people.

その結果を表1に示す。 The results are shown in Table 1.

表1の結果から明らかな如く、本発明品1は比較品1
に比べて香味ともに顕著に優れ、極めて嗜好性の高いも
のであった。
As is clear from the results of Table 1, the product 1 of the present invention is the comparative product 1
The flavor was remarkably superior to that of No. 1, and the taste was extremely high.

実施例2 実施例1で使用した3ガラス製カラムに丸粒焙煎麦
500gを仕込み、カラム下部より水蒸気を吹き込み、揮発
性香気成分凝縮液50gを採取した。次いでカラムのジャ
ケットに水蒸気を通して保温し、カラム上部から熱水1,
500gを注入し、95℃にて20分間保持した後、該カラム下
部より冷却しながら抽出液を抜き取り、20℃に冷却され
た抽出液1,230gを採取した。この抽出液はBrix6.8;pH4.
85であった。
Example 2 A round-grain roasted barley was added to the 3 glass column used in Example 1.
500 g was charged, and steam was blown from the bottom of the column to collect 50 g of the volatile aroma component condensate. Next, steam is passed through the jacket of the column to keep it warm,
After injecting 500 g and holding at 95 ° C. for 20 minutes, the extract was withdrawn from the lower part of the column while cooling, and 1,230 g of the extract cooled at 20 ° C. was collected. This extract is Brix 6.8; pH 4.
It was 85.

得られた抽出液に、上記の揮発性香気成分凝縮液50g
を添加して混合し、本発明の香味の優れた麦茶エキス1,
280gを得た。
50 g of the above volatile aroma component condensate was added to the obtained extract.
Is added and mixed, barley tea extract 1, which has an excellent flavor according to the present invention.
280 g was obtained.

次いで、該エキス1,000gにパインデックス#2(松谷
化学製デキストリン:DE10−12)60gを添加し、均一に溶
解後90℃/15分間加熱殺菌後、40℃以下に冷却して常法
によりスプレードライ処理して麦茶エキス粉末115gを得
た(本発明品2)。
Then, 60 g of Paindex # 2 (Dextrin: DE10-12 manufactured by Matsutani Chemical Co., Ltd.) was added to 1,000 g of the extract, uniformly dissolved, heat sterilized at 90 ° C for 15 minutes, cooled to 40 ° C or lower, and sprayed by a conventional method. Dry treatment was performed to obtain 115 g of barley tea extract powder (Product 2 of the present invention).

比較例2 実施例2において水蒸気蒸留による揮発性香気成分凝
縮液の採取操作を省略し、丸粒焙煎麦500gを充填したカ
ラムに最初から熱水1,500gを注入した。95℃で20分間熱
水抽出した後、20℃に冷却した抽出液1,290gを得た。こ
の抽出液(麦茶エキス)は、Brix6.8:pH4.90であった。
Comparative Example 2 The operation of collecting the volatile aroma component condensate by steam distillation in Example 2 was omitted, and 1,500 g of hot water was injected into the column filled with 500 g of round-grain roasted wheat from the beginning. After hot water extraction at 95 ° C for 20 minutes, 1,290 g of an extract liquid cooled to 20 ° C was obtained. This extract (barley tea extract) had a Brix 6.8: pH of 4.90.

得られた麦茶エキス1,000gにパインデックス#2を60
g添加した後、90℃,15分間加熱殺菌後冷却し、実施例2
と同様にスプレードライして麦茶エキス粉末110gを得た
(比較品2)。
60 g of Paindex # 2 is added to 1,000 g of the obtained barley tea extract.
After adding g, heat sterilization at 90 ° C. for 15 minutes and then cooling,
Spray drying was carried out in the same manner as above to obtain 110 g of barley tea extract powder (Comparative Product 2).

参考例2及び比較例2で得られた麦茶エキス粉末を水
で50倍に希釈し、飲用濃度とした後、よく訓練された20
名のパネルにより官能評価を行った。その結果を表2に
示す。
The barley tea extract powders obtained in Reference Example 2 and Comparative Example 2 were diluted 50 times with water to obtain a drinking concentration, and then well trained 20
Sensory evaluation was performed using a panel of names. The results are shown in Table 2.

表2の結果より明らかな如く、揮発性香気成分を予め
分離採取した後に麦茶を抽出し、該揮発性香気成分と麦
茶抽出液を合わせて粉末化した本発明品2は、香気、香
味及び総合的な嗜好性において顕著に優れていた。
As is clear from the results in Table 2, the product 2 of the present invention obtained by extracting barley tea after separating and collecting volatile aroma components in advance and combining the volatile aroma component and the barley tea extract into powder, has aroma, flavor and overall It was remarkably excellent in general palatability.

比較例3 粉砕した焙煎茶600gに水2,400gを加え加熱攪拌釜に仕
込み、沸騰するまで間接加熱を行った後、気液分離塔に
導入し約20分を要して香液120gを採取し、窒素ガスを充
填して5℃で保存した。抽出液と残渣はしぼり機にか
け、Brix8.4゜の抽出液1,600gを得た。得られた抽出液
にアルコール1,100gを添加して約40%アルコール濃度に
調製混合し、4日間放置して滓下げし過して清澄な
液2,430gを得た。次いで液は蒸留によりアルコールを
除去して1,545gまで濃縮した後、分離回収した香液120g
を加え、比較品の麦茶エキス1,660g(Brix7.0)を得
た。
Comparative Example 3 2,400 g of water was added to 600 g of crushed roasted tea, and the mixture was placed in a heating stirrer and indirectly heated until it boiled. Then, it was introduced into a gas-liquid separation tower and 120 g of perfume was collected in about 20 minutes. Then, it was filled with nitrogen gas and stored at 5 ° C. The extract and the residue were squeezed to obtain 1,600 g of Brix 8.4 ° extract. To the obtained extract, 1,100 g of alcohol was added and adjusted to about 40% alcohol concentration and mixed, and allowed to stand for 4 days to lower the mixture to obtain 2,430 g of a clear liquid. Next, the liquid was distilled to remove alcohol and concentrated to 1,545 g, and then 120 g of the perfume separated and collected.
Was added to obtain 1,660 g (Brix7.0) of a barley tea extract as a comparative product.

実施例1で得た麦茶エキスと比較例3で得た麦茶エキ
スをそれぞれ飲用濃度(Brix1〜1.2)になるまで水で希
釈した。この希釈されたエキスの香気香味を専門パネラ
ー(官能検査員)20人により比較検討した。その結果、
専門パネラー20人の全員が、実施例1で得られた麦茶エ
キスは香ばしい麦茶特有の香気が強く、かつ芳醇で好ま
しい香味を有し、比較品と比べて嗜好性において格段に
優れているとした。
The barley tea extract obtained in Example 1 and the barley tea extract obtained in Comparative Example 3 were each diluted with water to a drinking concentration (Brix 1 to 1.2). The aroma and flavor of this diluted extract were compared and examined by 20 professional panelists (sensory inspectors). as a result,
All of the 20 specialized panelists said that the barley tea extract obtained in Example 1 had a strong fragrant peculiar aroma of barley tea, and had a rich and desirable flavor, and was significantly superior in palatability to the comparative product. .

(発明の効果) 本発明によれば、麦茶を熱水抽出して麦茶エキスを製
造する際に、予め水蒸気と接触させて不安定な揮発性香
気成分を分離しておき、その後熱水抽出により呈味成分
を主体とするエキスを得、両者を適宜混合することによ
り、従来の麦茶エキスに比較して、麦茶特有の香ばしい
軽い先立ち、ふくよかな香味を有し、極めて優れた嗜好
性の高い麦茶エキスを得ることができる。
(Effect of the invention) According to the present invention, when barley tea is extracted with hot water to produce a barley tea extract, it is contacted with steam in advance to separate unstable volatile aroma components, and then hot water extraction is performed. By obtaining an extract composed mainly of a taste component and appropriately mixing the two, compared to the conventional barley tea extract, the barley tea has a savory and light flavor peculiar to barley tea, has a full flavor, and is an extremely excellent barley tea. You can get the extract.

Claims (1)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】麦茶エキスを製造するに際し、 (イ)麦茶を水蒸気と接触させ、麦茶の揮発性香気成分
含有凝縮液を得る第1工程、 (ロ)第1工程で香気成分を回収した麦茶残渣を熱水で
抽出処理して抽出液を得る第2工程、 (ハ)該抽出液と揮発性香気成分含有凝縮液を混合する
第3工程、 の各工程からなることを特徴とする香味の優れた麦茶エ
キスの製造法。
1. When producing a barley tea extract, (a) a first step of contacting barley tea with steam to obtain a condensed liquid containing a volatile aroma component of barley tea, and (b) a barley tea in which the aroma component is recovered in the first step. A second step of extracting the residue with hot water to obtain an extract, and (c) a third step of mixing the extract and a condensate containing a volatile aroma component. An excellent method for producing barley tea extract.
JP63257028A 1988-10-14 1988-10-14 Method for producing barley tea extract with excellent flavor Expired - Lifetime JP2520287B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP63257028A JP2520287B2 (en) 1988-10-14 1988-10-14 Method for producing barley tea extract with excellent flavor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP63257028A JP2520287B2 (en) 1988-10-14 1988-10-14 Method for producing barley tea extract with excellent flavor

Publications (2)

Publication Number Publication Date
JPH02104265A JPH02104265A (en) 1990-04-17
JP2520287B2 true JP2520287B2 (en) 1996-07-31

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Country Status (1)

Country Link
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Cited By (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2813178B1 (en) 1998-03-23 1998-10-22 稲畑香料株式会社 Manufacturing method of extract for taste drink

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