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

Description

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

(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.

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.

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.

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.

(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. .

(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.

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.

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.

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.

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.

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.

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.

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.

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 ℃.

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.

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.

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.

Further, in the case where amylase and cellulase are allowed to act simultaneously, they can be appropriately selected within the above condition range.

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.

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.

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.

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

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.

Hereinafter, the embodiments of the present invention will be described more specifically with reference to Comparative Examples and Examples.

(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.

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.

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.

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.

This barley tea extract had Brix 7.8; pH 4.75 (invention product 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).

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.

 The results are shown in Table 1.

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.

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.

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.

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).

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.

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).

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.

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.

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.

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. .

(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) [Claims] 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.