JP3796362B2 - Method for producing cereal tea beverage - Google Patents
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- JP3796362B2 JP3796362B2 JP29332498A JP29332498A JP3796362B2 JP 3796362 B2 JP3796362 B2 JP 3796362B2 JP 29332498 A JP29332498 A JP 29332498A JP 29332498 A JP29332498 A JP 29332498A JP 3796362 B2 JP3796362 B2 JP 3796362B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、風味の改善された穀類茶飲料の製造方法に関する。
【０００２】
【従来の技術】
穀類茶飲料は、麦茶、玄米茶、そば茶、はと麦茶等一般によく知られ、その焙煎香と穀物由来の香味により、広く親しまれている。この中で、そば茶について述べると、そば茶の原料としては、殻を取り除いたそばの実を焙煎したそば茶原料が開発（特公昭５７−５１４２号）されている。また、そば茶の製造法（特公昭６１−５５９４２号）には、そば茶原料を熱湯により抽出し、得られた抽出液を冷却すると共にアルカリ性剤を用いてｐＨが６．２以上になるように調整し、必要に応じ加熱殺菌することにより、におい、味を損なうことなく、にごりを生じない製品の製造が開示されている。更に、苦そば（Ｆａｇｏｐｙｒｕｍ ｔａｔａｒｉｃｕｍ）の穀粒を焙煎して得た焙煎物からそば茶飲料を抽出することが開示されている（特開平９−３０８４７０号）。
【０００３】
茶類の抽出方法において、アスコルビン酸を用いる技術について、麦茶ドリンクの製造法（特開平１−２９１７７４号）ではアスコルビン酸（０．００５〜０．５％ｗ／ｗ）溶液を用い、ナトリウム塩やカリウム塩でｐＨ６．０〜７．０にして、１００℃５分での抽出を行い、混濁物質の溶出防止や苦味物質の溶出抑制の効果が開示されている。しかしながら、抽出時間が短時間であるので長時間における効果や還元作用における効果が不明である。
また、嗜好性飲料及び調整方法（特開平４−１４８６４６号）では、コーヒー豆や紅茶抽出時に水道水の塩素の影響を防止するため、アスコルビン酸含有液で抽出を行う技術が開示されているが、穀類茶へ及ぼす影響、塩素を含まない条件下での効果や還元作用の効果については知られていない。
【０００４】
【発明が解決しようとする課題】
穀類茶飲料は、その香味において、穀類粒を焙煎しているので、香ばしい焙煎香とそば由来のまろやかですっきりした味が好まれている。しかしながら、穀類粒の粒度及び加熱の不均一により穀粒の焙煎も不均一となり、一部には焦げを生じ、これが湯抽出により香ばしい焙煎香に加え、わずかに焦臭が出るし、雑味を生ずる。これらの香味は穀類茶飲料にとっては風味を損なうので改善が要望され、さらにこうばしい香りのみですっきりした穀類茶飲料が期待されている。
本発明の目的は風味の改善された穀類茶飲料を提供することにある。
【０００５】
【課題を解決するための手段】
本発明を概説すれば、本発明は穀類茶飲料の製造方法に関し、穀類茶飲料の製造において、穀類茶原料を還元性物質の存在下で抽出する工程を含有することを特徴とする。
【０００６】
【発明の実施の形態】
本発明にかかる穀類原料は、茶に使用される穀類であればよく、例えば玄米、ハト麦、そば等が挙げられる。
また、本発明に係るそば茶原料は、そば子実の穀粒の焙煎物であればよく、そばの種類は限定されない。そばにはＦａｇｏｐｙｒｕｍ ｓａｇｉｔｔａｔｕｍ〔普通種（日本ソバ）Ｆ．ｅｓｃｕｌｅｎｔｕｍ〕、Ｆ．ｅｍａｒｇｉｎａｔｕｍ、Ｆ．ｔａｔａｒｉｃｕｍ（韃靼種）の３種あり〔食品科学大事典、（株）講談社、４３０〜４３１頁、１９８１年〕、いずれのものでもよいが、日本ソバ、韃靼種の苦ソバが好ましい。
また、麦茶原料の麦の種類は限定されない。例えば、大麦、はだか麦が挙げられる。使用には玄大麦、玄はだか麦又は精白したものを原料として用いることができる。
いり米茶及び玄米茶原料の米の種類は限定されない。例えば、ジャポニカ型米、インディカ型米及び中間型が挙げられる。種類はウルチ米、モチ米いずれでもよい。使用には玄米又は精白したものを原料として用いることができる。
はと麦は特に限定しないが、唐麦やジュズダマなども含む。使用には玄穀又は精白したものを原料として用いることができる。
穀類茶原料の穀粒の調整及び焙煎は従来通常に行われている方法で良い。形状は粒体、粒状いずれでもよく特に限定はない。例えば、加工はこれら原料をそのまま炒ってもよいし、蒸してから炒ってもよい。
本発明に用いる還元性物質は、特に限定はないが、食用に供されるものが好ましく、還元の効果や味に及ぼす影響からアスコルビン酸、アスコルビン酸塩、エリソルビン酸、エリソルビン酸塩、システイン、グルタチオンの群から選ばれる１つ以上を使用することが好適である。ここで、アスコルビン酸塩及びエリソルビン酸塩はナトリウム、カリウム、カルシウム等の塩であればよい。使用する還元性物質の量は、抽出に用いる液に対して０．００１〜１．０％ｗ／ｗ、好ましくは０．００５〜０．１％ｗ／ｗである。
【０００７】
本発明の抽出条件は、抽出に用いる液及び穀類茶原料の合計重量に対する穀類茶原料重量は、０．５〜１０％ｗ／ｗ未満、香味の点からは０．５〜８％ｗ／ｗである。なお、２％ｗ／ｗ以上での抽出では抽出物が高濃度となるので、抽出物を湯水又は水で適当に希釈して用いることができる。抽出に用いる水は、特に限定はなく、飲用に供せられるものであれば良いが、脱塩水、蒸留水が好ましい。抽出方法は、特に限定はないが、浸漬法、散水法を用いることができる。抽出液温は７５℃超〜１００℃、好ましくは、抽出効率の上から、８０〜１００℃である。抽出時間は、５分超〜４０分、好ましくは、デンプン質やタンパク質を溶出させないよう、さらに香味成分を十分に溶出させるのに１０〜３０分である。このときの液のｐＨは５〜７である。固液分離は、特に限定しないが、通常の濾別、遠心分離を用いることができる。
固液分離後の精製は、湯液に可溶化したデンプンやタンパク質を不溶化するため、５〜１０℃まで冷却後、濾紙濾過する。好ましくは１μｍ径のフィルターを用いて濾過すると良い。
得られた穀類茶飲料は、９５℃１分殺菌加熱後、容器、例えば缶に充填後、パックする。このとき窒素ガス充填を行ってもよく、その後１１５℃で１７分間加熱殺菌を行い製品とする。
得られた穀類茶飲料には、必要に応じ、甘味料、酸味料、香料等を添加してもよく、還元剤を追加して添加してもよい。また、エチルアルコール１〜１０％ｖ／ｖを添加し、エチルアルコール含有そば茶飲料としてもよい。また、炭酸ガスを入れてエチルアルコール含有炭酸ガス入りそば茶飲料としてもよい。
【０００８】
以上、穀類粒を焙煎するにあたり、穀粒及び加熱の不均一により、過剰に焙煎された穀粒は、酸化が進み、さらには炭化しているが、穀類茶原料を抽出する工程で、還元性物質を存在させ、過剰に酸化の進んだ成分を還元させることと、抽出工程での抽出成分の酸化を防止することによって、こげ臭や雑味の生成を防止でき、こうばしい香りのみで、雑味のない本発明の穀類茶飲料が提供される。
【０００９】
【実施例】
以下、本発明を実施例により、更に具体的に説明するが、本発明はこれら実施例に限定されない。
【００１０】
実施例１
そば茶原料（韃靼ソバ茶、市販品、伊那食品工業（株）製）を用いて抽出時間及び固液比（混合全重量に対する原料の重量比）の検討を行った。すなわち、固液比は１％ｗ／ｗ及び２％ｗ／ｗとし、アスコルビン酸ナトリウム０．０２％ｗ／ｗ含有する脱塩水を用い、９０℃で１０分、１５分、２０分、３０分及び４０分間抽出した。抽出後濾紙濾過して分析及び官能評価を行った。
【００１１】
【表１】
表１より、固液比１％ｗ／ｗ及び２％ｗ／ｗ区分において、分析値の面からは、抽出５〜４０分で吸光度を除いてほぼ同水準であったが、官能評価の面からは抽出５分では、味が不足しており、薄い感じに仕上がった。抽出４０分では香りは良好であったが、味は雑味があり、口に残る感じであった。したがって抽出時間は香りの面からは５分超〜４０分であり、香味の面からは１０〜３０分である。
【００１３】
次に固液比の条件を０．５、１、２、３、６、８、及び１０％ｗ／ｗで検討した。抽出は０．０２％ｗ／ｗアスコルビン酸ナトリウムを含む脱塩水で９０℃で１５分間抽出した。固液比１０％ｗ／ｗの区分は、抽出時、そば原料が吸水してカユ状となり固液分離が困難となった。抽出後、３、６、及び８％ｗ／ｗの抽出液は、アスコルビン酸ナトリウムを含有する溶液で希釈し、２％ｗ／ｗ固液比に相当するようにし、０．０２％ｗ／ｗアスコルビン酸ナトリウム濃度となるようにし、濾紙濾過後、分析及び官能評価を行った。その結果を表２に示す。
【００１４】
【表２】
表２より、固液比０．５％ｗ／ｗから２％ｗ／ｗまでの区分、抽出液を固液比２％ｗ／ｗに相当するよう希釈した固液比３％ｗ／ｗから８％ｗ／ｗまでの区分ともに、香味とも良好であった。したがって、固液比は０．５〜１０％ｗ／ｗ未満であり、好ましくは０．５〜８％ｗ／ｗである。
【００１６】
引き続いて温度条件については、固液比２％ｗ／ｗで温水温度７５、８０、８５、９０、及び１００℃で１５分間抽出した。抽出後、濾紙濾過して分析及び官能評価を行った。その結果を表３に示す。
【００１７】
【表３】
表３より、７５℃区分では香味ともやや不足の評であった。８０〜１００℃では香味の官能評価は良好とされた。したがって、温度条件は７５℃超〜１００℃、好ましくは８０〜１００℃である。
【００１９】
実施例２
そば茶原料（日本そば茶、市販品、（株）大三茶舗製）１０ｇを、アスコルビン酸０．０１％ｗ／ｗ含有する９９０ｇ脱塩水の湯を用い９０℃で５分間抽出後、茶こしで固液分離した。分離液は５℃まで冷却し、１２時間放置後、１μｍ径のフィルターで濾過した。濾液は９３℃で３０秒殺菌し、２００ｍｌ容缶に充填し、パックした後、１１５℃で１７分間殺菌して本発明のそば茶飲料を得た。対照としては抽出に還元性物質のアスコルビン酸を含有していない脱塩水の湯を用い、固液分離した分離液へアスコルビン酸０．０２％ｗ／ｗ添加して以下同様にしてそば茶飲料を得た。得られたそば茶飲料の分析値を表４に示す。
【００２０】
【表４】
表４より本発明品は、対照と比べ、幾分ｐＨが上昇しているが酸度はほぼ同水準であり、４５０ｎｍにおける黄色の吸光度もほぼ同水準であった。
【００２２】
次に本発明品と対照を比較して官能評価を行った。パネラー１０名で行い、５点法で１：良〜５：悪で実施した。その結果を表５に示す。
【００２３】
【表５】
表５より、本発明品は、対照に比べ、焦げ臭がなく、こうばしい香りが充実しており、雑味がなくスッキリしているとの評であり、香り味とも対照に比べ優れていた。
【００２５】
実施例３
そば茶原料（韃靼ソバ茶、市販品、伊那食品工業（株）製）１０ｇをアスコルビン酸ナトリウム０．０２％含有する脱塩水を用い、９０℃で２０分間抽出後、茶こしで固液分離した。分離液は５℃まで冷却し、１２時間放置後、１μｍ径のフィルターで濾過した。濾液は９３℃で３０秒殺菌し２００ｍｌ容缶に充填しパックした後、１１５℃で１７分間殺菌して、本発明のそば茶飲料を得た。対照としては抽出に還元性物質のアスコルビン酸ナトリウムを含有していない湯を用い、固液分離した分離液へアスコルビン酸ナトリウムを０．０２％ｗ／ｗ添加して以下同様にしてそば茶飲料を得た。得られたそば茶飲料の分析値を表６に示す。
【００２６】
【表６】
表６より、本発明品は、対照に比べ幾分ｐＨが上昇しているが、酸度はほぼ同水準であり、４５０ｎｍにおける黄色の吸光度もほぼ同水準であった。
【００２８】
次に実施例２の場合と同様に本発明品と対照を比較して官能評価を行った。その結果を表７に示す。
【００２９】
【表７】
表７より、本発明品は、対照に比べ焦げ臭がなく、こうばしい香りが充実しており、雑味がなくまろやかでスッキリしているとの評であり、香り味とも対照に比べ優れていた。
【００３１】
実施例４
実施例３と同様にして還元性物質としてグルタチオンを用い、０．０１％ｗ／ｗで抽出した。対照は、グルタチオンを用いず、抽出後、グルタチオンを０．０１％ｗ／ｗとなるよう添加した。
得られた茶ソバ飲料の分析値及び官能評価は、実施例３の場合とほぼ同様の結果が得られた。
【００３２】
実施例５
市販の麦茶（１０ｇ）を０．０２％ｗ／ｗのエリソルビン酸ナトリウムを含有する脱塩水１リットルに入れ、５分間沸騰させ煮出した。対照はエリソルビン酸ナトリウムなしの脱塩水で同様に煮出した。得られた本発明の麦茶は対照に比べ、そば茶の場合と同様に、焦げ臭がなく、こうばしい香りが充実しており、雑味のないスッキリした味となった。
【００３３】
実施例６
市販のイリ米茶１０ｇを０．０２％ｗ／ｗシステイン含有の脱塩水１リットルに入れ、９５℃で５分おきにゆるく３回攪拌して１５分間抽出した。一方、対照は脱塩水のみで同様にして抽出した。抽出後、０．０２％ｗ／ｗ濃度となるようにシステインを添加した。
本発明の還元性物質を含有させて抽出して得られたイリ米茶は対照に比べ、こうばしい香りが充実しており、焦げ臭が除去され、また、雑味も除去されてまろやかですっきりした味となった。
【００３４】
【発明の効果】
以上述べたように、本発明の穀類茶飲料の製造方法によって、こげ臭や雑味が除去でき、こうばしい香りの充実した雑味のない品質の向上した穀類茶飲料を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a cereal tea beverage with improved flavor.
[0002]
[Prior art]
Cereal tea beverages are generally well known, such as barley tea, brown rice tea, buckwheat tea, and hato barley tea, and are widely known for their roasted incense and flavor derived from grains. Among them, as for buckwheat tea, buckwheat tea raw material obtained by roasting buckwheat berries with the shell removed has been developed (Japanese Patent Publication No. 57-5142). In the method for producing buckwheat tea (Japanese Patent Publication No. 61-55942), the raw material of buckwheat tea is extracted with hot water, the resulting extract is cooled and the pH is adjusted to 6.2 or higher using an alkaline agent. The production of a product that does not cause odor and does not impair the odor and taste by adjusting to 2 and heat sterilizing as necessary is disclosed. Furthermore, it is disclosed to extract a buckwheat tea beverage from a roasted product obtained by roasting grains of bitter buckwheat (Fagopyrum tataricum) (Japanese Patent Laid-Open No. 9-308470).
[0003]
Regarding the technique of using ascorbic acid in the tea extraction method, in the method for producing barley tea drink (Japanese Patent Laid-Open No. 1-291774), an ascorbic acid (0.005-0.5% w / w) solution is used. The effect of preventing elution of turbid substances and suppressing elution of bitter substances is disclosed by adjusting the pH to 6.0 to 7.0 with potassium salt and performing extraction at 100 ° C. for 5 minutes. However, since the extraction time is short, the effect in the long time and the effect in the reduction action are unknown.
In addition, in the palatability beverage and the adjustment method (Japanese Patent Laid-Open No. 4-148646), a technique of performing extraction with an ascorbic acid-containing liquid is disclosed in order to prevent the influence of chlorine in tap water when extracting coffee beans and tea. It is not known about the effects on cereal tea, the effect under chlorine-free conditions and the effect of reducing action.
[0004]
[Problems to be solved by the invention]
Cereal tea drinks are roasted with grains, so that savory roasted incense and a mellow and clean taste derived from buckwheat are preferred. However, due to uneven grain size and heating, grain roasting also becomes non-uniform and partly burnt, which in addition to the savory roasted incense due to hot water extraction, produces a slightly scorching odor, and a miscellaneous odor. It produces a taste. Since these flavors impair the flavor of cereal tea beverages, improvement is demanded, and further, cereal tea beverages that are refreshing with only a wonderful aroma are expected.
An object of the present invention is to provide a cereal tea beverage having an improved flavor.
[0005]
[Means for Solving the Problems]
In general, the present invention relates to a method for producing a cereal tea beverage, wherein the production of a cereal tea beverage includes a step of extracting a cereal tea raw material in the presence of a reducing substance.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The cereal raw material concerning this invention should just be cereal used for tea, for example, brown rice, pigeon, buckwheat etc. are mentioned.
Moreover, the buckwheat tea raw material which concerns on this invention should just be a roasted grain of buckwheat grain, and the kind of buckwheat is not limited. Fagopyrum sagittatum [ordinary species (Japanese buckwheat) F. esculentum], F.M. emarginatum, F.M. There are three types of tataricum (Koji) (Food Science Encyclopedia, Kodansha Co., Ltd., 430-431, 1981).
Moreover, the kind of barley tea raw material is not limited. For example, barley and bare wheat are listed. For use, brown barley, brown bare wheat or whitened one can be used as a raw material.
There are no limitations on the type of rice used for the green rice tea and brown rice tea ingredients. Examples include japonica rice, indica rice, and intermediate rice. The type may be either Uruchi rice or Mochi rice. For use, brown rice or polished rice can be used as a raw material.
Hato barley is not particularly limited, but includes arabesque and juzudama. For use, brown cereal or whitened one can be used as a raw material.
Adjustment and roasting of the grain of the cereal tea raw material may be performed by conventional methods. The shape may be either granular or granular and is not particularly limited. For example, in processing, these raw materials may be fried as they are, or may be fried after being steamed.
The reducing substance used in the present invention is not particularly limited, but is preferably used for edible use. Ascorbic acid, ascorbic acid salt, erythorbic acid, erythorbic acid salt, cysteine, and glutathione are preferred because of the effect of reduction and taste. It is preferred to use one or more selected from the group of Here, the ascorbate and erythorbate may be salts such as sodium, potassium, calcium and the like. The amount of the reducing substance used is 0.001 to 1.0% w / w, preferably 0.005 to 0.1% w / w, based on the liquid used for extraction.
[0007]
The extraction conditions of the present invention are such that the weight of the cereal tea raw material relative to the total weight of the liquid used for extraction and the cereal tea raw material is less than 0.5 to 10% w / w, and 0.5 to 8% w / w from the point of flavor. It is. In addition, since an extract becomes high concentration by extraction at 2% w / w or more, the extract can be appropriately diluted with hot water or water and used. The water used for extraction is not particularly limited as long as it can be used for drinking, but demineralized water and distilled water are preferable. The extraction method is not particularly limited, but an immersion method or a watering method can be used. The temperature of the extraction solution is more than 75 ° C to 100 ° C, preferably 80 to 100 ° C from the viewpoint of extraction efficiency. The extraction time is more than 5 minutes to 40 minutes, preferably 10 to 30 minutes to sufficiently elute the flavor components so as not to elute starch and protein. The pH of the liquid at this time is 5-7. Solid-liquid separation is not particularly limited, but ordinary filtration and centrifugation can be used.
In the purification after the solid-liquid separation, in order to insolubilize the starch and protein solubilized in the hot water, it is cooled to 5 to 10 ° C. and then filtered through a filter paper. Preferably, filtration is performed using a filter having a diameter of 1 μm.
The obtained cereal tea beverage is sterilized and heated at 95 ° C. for 1 minute, then packed in a container, for example, a can, and then packed. At this time, nitrogen gas filling may be performed, and then heat sterilization is performed at 115 ° C. for 17 minutes to obtain a product.
In the obtained cereal tea beverage, a sweetener, a sour agent, a fragrance, etc. may be added as needed, and a reducing agent may be added and added. Moreover, ethyl alcohol 1-10% v / v is added, and it is good also as an ethyl alcohol containing buckwheat tea drink. Moreover, it is good also as a buckwheat tea drink containing carbon dioxide gas containing carbon dioxide gas.
[0008]
As described above, when roasting cereal grains, due to the unevenness of the grains and heating, the excessively roasted grains are oxidized and further carbonized, but in the process of extracting the cereal tea raw material, Presence of reducing substances, reducing excessively oxidized components and preventing oxidation of the extracted components in the extraction process can prevent the generation of dark odors and miscellaneous tastes, There is provided a cereal tea beverage of the present invention free from miscellaneous taste.
[0009]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to these Examples.
[0010]
Example 1
The extraction time and the solid-liquid ratio (weight ratio of the raw material with respect to the total weight of the mixture) were examined using buckwheat tea raw materials (boiled buckwheat tea, commercially available product, manufactured by Ina Food Industry Co., Ltd.). That is, the solid-liquid ratio is 1% w / w and 2% w / w, and demineralized water containing 0.02% w / w sodium ascorbate is used at 90 ° C. for 10, 15, 20, and 30 minutes. And extracted for 40 minutes. After extraction, it was filtered through filter paper for analysis and sensory evaluation.
[0011]
[Table 1]
From Table 1, in terms of the solid-liquid ratio 1% w / w and 2% w / w, the analytical value was almost the same level except for the absorbance in 5 to 40 minutes of extraction, but the sensory evaluation surface From 5 minutes of extraction, the taste was insufficient and finished lightly. In 40 minutes of extraction, the fragrance was good, but the taste was miscellaneous and felt in the mouth. Therefore, the extraction time is more than 5 minutes to 40 minutes from the scent side, and 10 to 30 minutes from the flavor side.
[0013]
Next, the conditions of the solid-liquid ratio were examined at 0.5, 1, 2, 3, 6, 8, and 10% w / w. Extraction was performed at 90 ° C. for 15 minutes with demineralized water containing 0.02% w / w sodium ascorbate. In the solid-liquid ratio 10% w / w classification, the buckwheat raw material absorbed water and became cocoon-like during extraction, making it difficult to separate solid-liquid. After extraction, the 3, 6, and 8% w / w extracts are diluted with a solution containing sodium ascorbate to correspond to a 2% w / w solid-liquid ratio, and 0.02% w / w The concentration of sodium ascorbate was adjusted, and after filtration through filter paper, analysis and sensory evaluation were performed. The results are shown in Table 2.
[0014]
[Table 2]
From Table 2, from the solid-liquid ratio of 0.5% w / w to 2% w / w, from the solid-liquid ratio of 3% w / w where the extract was diluted to correspond to the solid-liquid ratio of 2% w / w Both the category up to 8% w / w and the flavor were good. Therefore, the solid-liquid ratio is less than 0.5 to 10% w / w, preferably 0.5 to 8% w / w.
[0016]
Subsequently, the temperature conditions were extracted at a solid-liquid ratio of 2% w / w at warm water temperatures of 75, 80, 85, 90, and 100 ° C. for 15 minutes. After extraction, the paper was filtered and analyzed and sensory evaluation was performed. The results are shown in Table 3.
[0017]
[Table 3]
According to Table 3, the flavor was slightly insufficient in the 75 ° C. category. At 80 to 100 ° C., the sensory evaluation of the flavor was considered good. Therefore, the temperature condition is more than 75 ° C to 100 ° C, preferably 80 to 100 ° C.
[0019]
Example 2
Extract 10g of buckwheat tea raw material (Japanese buckwheat tea, commercial product, manufactured by Daisan Chapo Co., Ltd.) with 990g demineralized water containing 0.01% w / w ascorbic acid for 5 minutes at 90 ° C. Solid-liquid separation. The separated liquid was cooled to 5 ° C., allowed to stand for 12 hours, and then filtered through a 1 μm diameter filter. The filtrate was sterilized at 93 ° C. for 30 seconds, filled into a 200 ml can, packed, and then sterilized at 115 ° C. for 17 minutes to obtain a buckwheat tea beverage of the present invention. As a control, demineralized water containing no reducing substance ascorbic acid was used for extraction, 0.02% w / w of ascorbic acid was added to the separated solid-liquid separation, and soba tea beverage was similarly treated. Obtained. Table 4 shows the analytical values of the obtained buckwheat tea beverage.
[0020]
[Table 4]
From Table 4, the product of the present invention had a slightly increased pH compared to the control, but the acidity was almost the same level, and the yellow absorbance at 450 nm was also almost the same level.
[0022]
Next, sensory evaluation was performed by comparing the product of the present invention with a control. It was conducted by 10 panelists, and it was carried out in a 5-point method with 1: good to 5: bad. The results are shown in Table 5.
[0023]
[Table 5]
Table 5 shows that the product of the present invention has no burnt odor, has a rich scent, is refreshing and has no miscellaneous taste, and is superior to the control in comparison with the control.
[0025]
Example 3
Extraction of buckwheat tea material (boiled buckwheat tea, commercial product, manufactured by Ina Food Industry Co., Ltd.) 10 g using desalted water containing 0.02% sodium ascorbate at 90 ° C. for 20 minutes, followed by solid-liquid separation with tea strainer. The separated liquid was cooled to 5 ° C., allowed to stand for 12 hours, and then filtered through a 1 μm diameter filter. The filtrate was sterilized at 93 ° C. for 30 seconds, filled in a 200 ml can, packed, and then sterilized at 115 ° C. for 17 minutes to obtain a buckwheat tea beverage of the present invention. As a control, hot water that does not contain the reducing substance sodium ascorbate was used for extraction, and 0.02% w / w of sodium ascorbate was added to the solid-liquid separated liquid. Obtained. Table 6 shows analytical values of the obtained buckwheat tea beverage.
[0026]
[Table 6]
From Table 6, the pH of the product of the present invention was somewhat higher than that of the control, but the acidity was almost the same level, and the yellow absorbance at 450 nm was also almost the same level.
[0028]
Next, as in Example 2, sensory evaluation was performed by comparing the product of the present invention with the control. The results are shown in Table 7.
[0029]
[Table 7]
Table 7 shows that the product of the present invention has no scorching odor compared to the control, has a rich scent, has no miscellaneous taste, and is mellow and refreshing, and the scent is superior to the control. .
[0031]
Example 4
Extraction was performed at 0.01% w / w using glutathione as a reducing substance in the same manner as in Example 3. As a control, glutathione was not used, and glutathione was added to 0.01% w / w after extraction.
The analysis value and sensory evaluation of the obtained tea buckwheat beverage were almost the same as those in Example 3.
[0032]
Example 5
Commercial barley tea (10 g) was placed in 1 liter of demineralized water containing 0.02% w / w sodium erythorbate and boiled for 5 minutes. The control was similarly boiled with demineralized water without sodium erythorbate. The obtained barley tea of the present invention had no burnt odor and a rich aroma as in the case of buckwheat tea, and had a clean taste with no miscellaneous taste.
[0033]
Example 6
10 g of commercially available iri rice tea was put in 1 liter of demineralized water containing 0.02% w / w cysteine, and gently stirred at 95 ° C. every 5 minutes and extracted for 15 minutes. On the other hand, the control was extracted in the same manner using only demineralized water. After extraction, cysteine was added to a concentration of 0.02% w / w.
Compared with the control, the iri rice tea obtained by extraction containing the reducing substance of the present invention has a richer aroma, the burnt odor is removed, and the miscellaneous taste is also removed, making it mellow and clear. It became a taste.
[0034]
【The invention's effect】
As described above, by the method for producing a cereal tea beverage of the present invention, a dark odor and miscellaneous taste can be removed, and a cereal tea beverage having an excellent quality with a rich aroma and excellent taste can be provided.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29332498A JP3796362B2 (en) | 1998-10-15 | 1998-10-15 | Method for producing cereal tea beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29332498A JP3796362B2 (en) | 1998-10-15 | 1998-10-15 | Method for producing cereal tea beverage |
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| JP2000116364A JP2000116364A (en) | 2000-04-25 |
| JP3796362B2 true JP3796362B2 (en) | 2006-07-12 |
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| JP29332498A Expired - Fee Related JP3796362B2 (en) | 1998-10-15 | 1998-10-15 | Method for producing cereal tea beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009195168A (en) * | 2008-02-21 | 2009-09-03 | Yakult Honsha Co Ltd | Buckwheat tea drink, method for producing the same, and method for preventing suspension/precipitation formation of tea drink |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7597922B2 (en) | 1999-05-18 | 2009-10-06 | Nestec S.A. | System for dispensing a liquid beverage concentrate |
| US7060315B2 (en) | 2001-03-23 | 2006-06-13 | Nestec S.A. | Aroma-containing components |
| KR100899324B1 (en) * | 2001-03-23 | 2009-05-26 | 소시에떼 데 프로듀이 네슬레 소시에떼아노님 | Stabilization of aroma-providing components |
| JP2007020471A (en) * | 2005-07-15 | 2007-02-01 | Kuraricchi:Kk | Method for producing roasted cereal extract and method for producing processed product of roasted cereal |
| JP4590426B2 (en) * | 2007-05-02 | 2010-12-01 | 正治 杉原 | Method for producing coffee beverage substitute and soy sauce substitute using rice as raw material |
| JP5281930B2 (en) * | 2009-03-09 | 2013-09-04 | 花王株式会社 | Method for producing grain tea beverage |
| JP5059152B2 (en) * | 2010-03-01 | 2012-10-24 | キリンビバレッジ株式会社 | Roasted grain extract, method for producing the same, and beverage containing the same |
| JP5734483B1 (en) * | 2014-03-06 | 2015-06-17 | ポッカサッポロフード＆ビバレッジ株式会社 | Roasted rice drink |
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1998
- 1998-10-15 JP JP29332498A patent/JP3796362B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009195168A (en) * | 2008-02-21 | 2009-09-03 | Yakult Honsha Co Ltd | Buckwheat tea drink, method for producing the same, and method for preventing suspension/precipitation formation of tea drink |
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