JP4614867B2 - Process for producing food and drink using buckwheat as a raw material - Google Patents

Description

  The present invention relates to a food and drink with an increased content of alkylpyrazines using buckwheat as a raw material and a method for producing the same, and more specifically, a buckwheat seed obtained by removing buckwheat seed shells, and buckwheat starch. The present invention relates to a food / beverage product made from buckwheat that is obtained by mixing and roasting buckwheat syrup, fruit juice, fruit juice residue, and fruit tree pieces produced by liquefaction and saccharification, and a method for producing the same.

  In recent years, with increasing health consciousness, people of all ages, regardless of age, prefer irritants such as caffeine and tea beverages that do not contain high concentrations of sugar, such as cereals. Various types of beverages are stored in PET bottles and are widely available on the market. Buckwheat, one of the ingredients of grain drinks, contains abundant nutrients such as protein, vitamins, and minerals, and especially tartary buckwheat contains a large amount of rutin, which is effective in lowering blood pressure. Many methods for producing food and drink have been proposed. For example, after the buckwheat seeds are steamed and alphalated by the present applicant, the shell is removed, pulverized to 10 to 60 mesh, and the volume ratio after roasting is 1.0 to 2 before roasting. When roasting to 0.0 to produce bitter buckwheat tea from buckwheat (Fagopyrum tararicum tartary buckwheat) grains, After immersing the bitter buckwheat in water and allowing water to penetrate into the center of the kernel, steam to alphalize the kernel, and then dry the steamed kernel before drying the berries and shells. A method for producing bitter buckwheat tea (for example, see Patent Document 2) in which the fruit is roasted after separation is known. These foods and drinks can be boiled in hot water in the same way as ordinary sencha, but the quality differs depending on the raw materials, and they are already on the market as beverages with a unique taste, aroma and mellowness such as tartary buckwheat. .

  Also, not only foods and drinks made from buckwheat (buckwheat tea), but also dried and roasted buckwheat, dried ganoderma and then crushed and roasted, and the roasted buckwheat and ganoderma A method for producing buckwheat / ganoderma tea with a specific flavor and aroma that is mixed and integrated at a predetermined ratio (see, for example, Patent Document 3), roasted tartary buckwheat and / or buckwheat flour as a main component. A method for producing buckwheat tea, which is mixed with roasted finely powdered or finely divided soybeans and black sesame seeds, has a low bitter taste and is excellent in taste (for example, see Patent Document 4), amino acids alone and mixtures, or amino acids The whole seasoned buckwheat seed is immersed in a suspension or aqueous solution of a natural seasoning so that the suspension or aqueous solution is infiltrated, and after alphalation by steaming, the whole seed is dried, roasted, Known for making milled buckwheat tea That (for example, see Patent Document 5).

  On the other hand, buckwheat starch syrup produced by liquefaction and saccharification of buckwheat starch is known as a food and drink made from buckwheat (see, for example, Patent Documents 6, 7, and 8).

  Furthermore, in recent years, it has been clarified that alkylpyrazines, which are aromatic components obtained by roasting grains, also have an effect of improving blood fluidity (see Non-Patent Document 1).

Japanese Patent Publication No.57-5142 JP-A-9-308470 JP-A-5-70 JP-A-11-225718 Japanese Patent Laid-Open No. 2005-669 JP-A-8-214799 JP-A-8-214781 JP-A-8-214782 Summary of the 14th meeting of the Japan Soft Drinks Society (2004)

  Foods and drinks made from buckwheat berries contain abundant nutrients such as protein, vitamins, and minerals, especially in tartary buckwheat, which also contains a large amount of rutin, which is effective in lowering blood pressure, and has an aroma that improves blood fluidity. It also contains alkylpyrazine, which is a component, but in order to give a range of taste only by the strength of roasting in terms of the manufacturing process, it is difficult to control it, and a favorable and varied flavor is constantly obtained There was also a technically difficult problem. The subject of the present invention is a food / beverage product using buckwheat berries as a raw material, and when the buckwheat berries are roasted and used in food / beverage products, the content of alkyl pyrazines is increased, and the scent, flavor, taste and It is in providing the manufacturing method of the food / beverage products which gave the change the color of the extract, and such food / beverage products.

  During the production of food and drink using buckwheat as a raw material, the present inventor, while studying earnestly to solve the above problems, roasts buckwheat seeds obtained by removing buckwheat seed shells together with other edible materials. It was found that by roasting, the content of alkyl pyrazines was increased, the aroma was higher, and flavor could be imparted. According to the heating of roasting, most of the ingredients produce or have an aroma and flavor. In general, it is known that when a food is heated, the coexisting sugar and amino acid react to form a brown color and affect the aroma. The material was examined. However, such edible materials have a wide variety and many in number, and the present inventor obtained by roasting with buckwheat berries only by roasting with the buckwheat berries. Finding edible ingredients that can be mixed with the buckwheat berry, etc. that can increase the content of alkylpyrazines while maintaining the scent of food and drink, and can give a new scent and flavor. It has been found that the squeezed residue or fruit tree piece has a similar action, and has arrived at the present invention.

  More specifically, in order to solve the above-mentioned problems, the present inventor first examined edible materials that are in line with foods and beverages (eg buckwheat tea) made from buckwheat, that is, close to each other in flavor. It was found that buckwheat varicella produced by liquefying and saccharifying starch (hereinafter referred to as buckwheat varicella) is optimal for achieving the object of the present invention. A particularly preferred example is buckwheat fruit enzymatic decomposition or acid-decomposing sugar solution. Furthermore, research has been conducted, and it has been found that fruit juice, fruit juice residue or fruit tree pieces are also suitable for the purpose of the present invention, and these are inexpensive and readily available. The processing temperature and processing time of roasting when these are used are appropriately determined depending on the form of the buckwheat raw material to be roasted, but as a preferred range, a roasting temperature of 5 to 10 minutes at 80 to 250 ° C. Found the range of roasting time.

  That is, the present invention is (1) a method for producing a food or drink with an increased content of alkylpyrazines using buckwheat as a raw material, wherein buckwheat seeds obtained by removing buckwheat seed shells or buckwheat seeds It is characterized by mixing and roasting buckwheat berries obtained by steaming, alphatizing and removing shells, or a pulverized product thereof, and buckwheat syrup produced by liquefying and saccharifying buckwheat starch. A method for producing foods and drinks made from buckwheat, and (2) buckwheat varicella is produced by liquefying and saccharifying buckwheat starch using α-amylase and β-amylase and / or transglucosidase. It is related with the manufacturing method of the food-drinks which use the buckwheat as described in said (1) characterized by these.

The present invention also relates to (3) a method for producing a food or drink with an increased content of alkylpyrazines using buckwheat as a raw material, wherein buckwheat seeds obtained by removing buckwheat seed shells or buckwheat seeds Production of food and drink using buckwheat as a raw material, characterized by mixing and roasting buckwheat berries obtained by steaming, alphatizing, and removing shells, or a pulverized product thereof and fruit juice And (4) a method for producing a food or drink with an increased content of alkylpyrazines using buckwheat as a raw material, and steaming buckwheat seeds or buckwheat seeds obtained by removing buckwheat seed shells. The raw material is buckwheat, which is obtained by mixing, adding and roasting buckwheat berries obtained by removing the shells, or the pulverized products thereof, and the fruit juice residue or fruit tree pieces. food and drink and manufacturing methods, (5) buckwheat, common buckwheat, da Tansoba or above (1) to be characterized is a perennial buckwheat - (4) The method of producing food or drink related that the buckwheat raw material according to any one of.

  Furthermore, the present invention provides (6) the method for producing a food or beverage according to any one of (1) to (5) above, wherein the food or beverage is a tea beverage, or (7) the above (1) to ( It is related with the food / beverage products which use the buckwheat obtained by the manufacturing method of the food / beverage products in any one of 6).

  According to the method for producing a food or drink with an increased content of alkylpyrazines using buckwheat as a raw material of the present invention, the food and drink produced by roasting and using conventional buckwheat as a raw material ("buckwheat roasted product"), Compared to the original flavor of buckwheat, the content of alkylpyrazines is remarkably high, and a food and drink made from buckwheat (“buckwheat roasted product”) with a different aroma, flavor and taste added. Obtainable.

As a method for producing a food or drink with an increased content of alkylpyrazines using the buckwheat of the present invention as a raw material, the buckwheat seeds obtained by removing the buckwheat seed shells, or the buckwheat seeds are steamed and alphalated, Buckwheat berries obtained by removing the shell, or a pulverized product thereof,
1) Mixing with buckwheat starch syrup produced by liquefaction and saccharification of buckwheat starch (hereinafter referred to as buckwheat syrup),
2) Mix with fruit juice,
3) The method is not particularly limited as long as it is a method of mixing and squeezing fruit juice residue or fruit tree pieces and roasting them. As a buckwheat material, ordinary Japanese buckwheat (Fagopyrum esculemtum) and bitter buckwheat ( Fagopyrum tararicum) and perennial buckwheat can be used. And these buckwheat berries can be prepared by a method adopted in a normal buckwheat tea production method. For example, buckwheat seeds obtained by carefully removing and removing impurities and removing the sized buckwheat seed shells, and removing and removing impurities after selection and soaking the buckwheat seeds in water. It was moistened, drained and left standing to allow moisture to penetrate into the buckwheat seeds. The buckwheat seeds were steamed and alphalated, and the buckwheat seeds were dried and then removed. Buckwheat berries and pulverized products of these buckwheat berries can be used, but buckwheat berries derived from tartary buckwheat, buckwheat berries obtained by removing the shell by alpha-izing, and crushed buckwheat berries are preferred, Among these, buckwheat berries obtained by converting the tartary buckwheat to alpha and removing the husks to be crushed to a size of 10 to 60 mesh is particularly preferable.

  The roasting conditions (temperature and time) are not particularly limited. For example, roasting conditions usually employed for imparting flavor and appropriate chromaticity by roasting, that is, roasting temperature of 270 to 330 ° C. and 5 A roasting condition at a lower temperature for a shorter time than a roasting time of 10 to 10 minutes, such as a roasting temperature of 80 to 250 ° C, preferably 200 to 250 ° C, and a roasting temperature of 3 to 10 minutes, preferably 4 to 6 minutes. It is preferable to employ a roasting time, and by adopting such roasting conditions, the content of alkylpyrazines can be increased, the aroma is higher, and the natural flavor of buckwheat can be imparted.

  The buckwheat starch used for the production of buckwheat starch syrup (hereinafter referred to as buckwheat starch syrup) produced by liquefaction and saccharification of buckwheat flour starch is preferably an inner layer powder having the least protein among buckwheat flours. As a method for liquefying and saccharifying, an enzymatic degradation method using α-amylase and β-amylase and / or transglucosidase is preferably employed, but it can also be obtained by chemical acid decomposition.

The buckwheat varicella used by this invention can be obtained, for example with the following manufacturing methods.
First, 2-3 times the amount of water is added to the raw buckwheat flour and mixed and swollen to obtain starch milk (Bx25-30), which is filtered to remove foreign substances and the like. The obtained filtrate is adjusted to pH 5.0 to 6.0 and liquefied enzyme is added to liquefy it. As the liquefying enzyme, α-amylase is used, and for example, α-amylase [Neospitase: manufactured by Nagase Seikagaku Corporation] is preferably used. At the time of liquefaction, 0.1 to 1.0% by weight of the solid solution solid content of starch is added to the liquefied enzyme and left at 88 to 90 ° C. for 1 to 2 hours. The DE (dextrose equivalent) of starch sugar at the end of liquefaction is about 10-20.

  The liquefaction can be performed by using an acid such as oxalic acid in addition to the enzymatic saccharification method. Next, the above liquefied product is adjusted to pH 5.0 to 6.0, 0.1 to 0.3% by weight of saccharifying enzyme is added to the starch, and left at 50 to 60 ° C. for 16 to 24 hours. Saccharification is performed. The DE (dextrose equivalent) of starch sugar at the end of saccharification is about 35 to 45. Examples of the saccharifying enzyme used here include β-amylase, α-glucosidase, β-glucosidase, and transglucosidase. Β-Amylase can be preferably mentioned in terms of the sugar composition in the saccharified solution, and in order to additionally produce oligosaccharides that are bifidobacteria-increasing factors, especially branched oligosaccharides typified by isomaltose and panose. Glucosidase may be used in combination. Specifically, biozyme L (Amano) (manufactured by Amano Pharmaceutical Co., Ltd.) as β-amylase and transglucosidase L (Amano) (manufactured by Amano Pharmaceutical Co., Ltd.) as transglucosidase can be exemplified.

  After the saccharification is completed, the saccharified solution is adjusted to pH 4.0 to 4.5, the protein is aggregated and precipitated, and centrifuged to remove the protein and non-starch. The supernatant is collected and treated at 100 ° C. for 10-20 minutes for enzyme deactivation and sterilization. Next, it is decolorized with activated carbon (granular charcoal), the protein is removed as a solid residue using centrifugation or a filter press, and evaporated by vacuum concentration to obtain buckwheat syrup.

  The juice of fruit (fruit juice) is not particularly limited as long as it is a juice that is usually eaten as a fruit, but it is a juice of one or more fruits selected from pineapple, grapes, oranges, grapefruits and apples. Is preferably used. Fruit juices include fruit juice concentrates and dilutions. Moreover, the squeezed residue of these fruits can be used and the residue squeezed from the above-mentioned fruit can be used. Moreover, as a fruit tree piece, the above-mentioned fruit piece chip can be used. When using the juice residue or fruit tree piece of these fruits, it is preferable to add 5 to 20%, preferably 10 to 15%. In this case, the above-mentioned fruit juice can be used instead of water.

  The food / beverage products of the present invention include beverages that can be drunk in the same manner as ordinary tea using buckwheat as a raw material, or foods and beverages that can be eaten and consumed as a raw material for producing confectionery and milk beverages.

  About the manufacturing method of the food / beverage products which use the buckwheat of this invention as a raw material, if it illustrates concretely, it will remove and remove a foreign substance, the buckwheat seed which carried out the granulation will be immersed in water, will be moistened, and water will be drained. After that, let the water penetrate into the buckwheat seeds. The buckwheat seed is steamed to make it alpha, the buckwheat seed is dried, and then the buckwheat seed shell is removed. At this time, when the buckwheat seed pulverized product is used for roasting, the buckwheat seeds from which the shells have been removed are crushed to a size of 10 to 60 mesh. Furthermore, a buckwheat decomposition solution (hereinafter sometimes abbreviated as buckwheat syrup), fruit juice, squeezed residue of watered fruit or fruit tree pieces are added to the buckwheat seeds or pulverized product, and 80- Roasting is performed at 250 ° C. for 3 to 10 minutes. The food and drink using buckwheat berries obtained as described above has an increased alkylpyrazine content compared to conventional food and drink using buckwheat berries as a raw material. Different flavors, flavors and tastes are added.

  Examples of the method for analyzing aroma components in foods and drinks produced in the examples of the present invention include the HSSE method and the SBSE method, but the HSSE method is preferable. To analyze by the HSSE method, put 5 g of buckwheat granule as a sample in a 20 ml vial, then suspend one twister (manufactured by Gester) directly on the top of the bottle without touching the buckwheat, Sealed. After heating at 30 to 80 ° C., the twister was taken out, mounted on a heat desorption apparatus (Gester, TDS-CIS), and introduced into GC-MS (Agirent, HP-5973 type). The twister is a stir bar surface coated with 100% PDMS (polydimethylsiloxan) with a thickness of 500 μm. About estimation of an aroma component, GC-MS analysis was performed on the conditions as shown in Table 1.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, the technical scope of this invention is not limited to these illustrations.

  The tartary buckwheat seeds that had been carefully selected to remove impurities and were sized were dipped in water for 3 hours or longer and moistened. After draining, the seeds were left for 16 hours or longer to allow water to penetrate into the tartary buckwheat seeds. This tartary buckwheat seed was steamed for 40 minutes or more to make it alpha (moisture content of 38 to 42% after cooking), and the tartary buckwheat seed was dried until the water content became 11 to 14%, and then the tartary buckwheat seed shell was removed. Next, the tartary buckwheat nuts from which the shell had been removed were pulverized to a size of 10 to 50 mesh with a mill or the like. Furthermore, buckwheat decomposition liquid having a sugar content of 10 ° is added to the above pulverized product at 10, 15 and 20% with respect to the raw material and roasted at 200 to 250 ° C. for 4 to 6 minutes in a roasting pot. The thing was obtained. 6 g of the “roasted tartary buckwheat” was taken and 450 mL of hot water was poured into it and boiled for 1 minute to drink it as tartary buckwheat tea. Compared to tartary buckwheat tea made from roasted tartary buckwheat used as a raw material, its aroma, flavor and taste were different and each had its own characteristics. Of these, the total evaluation of the results of sensory tests conducted by 10 panelists on tartary buckwheat tea obtained from roasted tartary buckwheat roasted with 15% addition is shown in Table 2 below, and the measurement of aroma components by GC-MS The results are shown in Table 3 as the total value of alkylpyrazines which are main aroma components of buckwheat real roast (the larger the area value / numerical value by GC-MS measurement, the greater the amount of aroma components).

  Tartary buckwheat berries that had been shelled and ground in the same manner as in Example 1 were roasted using pineapple, grapes, oranges, grapefruits, and apple juice. The sugar content of each fruit juice is 9 to 13 °, and the fruit juice with a weight ratio of 10, 15 and 20% is added to the raw material and roasted at 200 to 250 ° C. for 4 to 6 minutes in a roasting pot. Obtained “Roasted tartary buckwheat”. 6 g of the “roasted tartary buckwheat” was taken, 450 mL of hot water was poured into it and boiled for 1 minute, and it was drunk as tartary buckwheat tea. Compared to the tartary buckwheat tea made from roasted tartary buckwheat used in the above, its aroma, flavor and taste were different and each had its own characteristics. Among these, comprehensive evaluation of the results of sensory tests conducted by 10 panelists on tartary buckwheat tea obtained from roasted tartary buckwheat roasted with 20% addition of fruit juice is shown in Table 4 below, and also by GC-MS Table 5 shows the measurement results of the aroma components as the total value of alkylpyrazines, which are the main aroma components of buckwheat real roast (the larger the area value / numerical value by GC-MS measurement, the greater the amount of aroma components). .

  Apple (fruit tree) chips were added to roasted tartary buckwheat berries that had been shelled and ground in the same manner as in Example 1. Apple chips are mixed at a weight ratio of 1, 5, 10% with respect to the raw material, 12% of water is added thereto, and roasted at 200 to 250 ° C. for 4 to 6 minutes in a roasting pot. A roasted product was obtained. 6 g of the “roasted tartary buckwheat” was taken, 450 mL of hot water was poured into it and boiled for 1 minute, and it was drunk as tartary buckwheat tea. Compared to the tartary buckwheat tea made from roasted tartary buckwheat used in the above, its aroma, flavor and taste differed and became distinctive. Of these, a comprehensive evaluation of the results of sensory tests conducted by 10 panelists on tartary buckwheat tea obtained from roasted tartary buckwheat roasted with 10% addition of apple chips is shown in Table 6 below, and aroma components by GC-MS The measurement results are shown in Table 7 as the total value of alkylpyrazines as the main aroma components of buckwheat real roast (the larger the area value / numerical value by GC-MS measurement, the greater the amount of aroma components).

Claims (7)

A method for producing a food or drink with an increased content of alkylpyrazines made from buckwheat,
Buckwheat seeds obtained by removing the buckwheat seed buckwheat, or buckwheat seeds obtained by steaming the buckwheat seeds to alphalize and removing the shells, or a pulverized product thereof,
A buckwheat starch syrup produced by liquefying and saccharifying buckwheat starch,
A method for producing a food or drink made from buckwheat, characterized by mixing and roasting. The buckwheat starch syrup is produced by liquefying and saccharifying buckwheat starch using α-amylase and β-amylase and / or transglucosidase. Product manufacturing method. A method for producing a food or drink with an increased content of alkylpyrazines made from buckwheat,
Buckwheat seeds obtained by removing the buckwheat seed buckwheat, or buckwheat seeds obtained by steaming the buckwheat seeds to alphalize and removing the shells, or a pulverized product thereof,
With fruit juice
A method for producing a food or drink made from buckwheat, characterized by mixing and roasting. A method for producing a food or drink with an increased content of alkylpyrazines made from buckwheat,
Buckwheat seeds obtained by removing the buckwheat seed buckwheat, or buckwheat seeds obtained by steaming the buckwheat seeds to alphalize and removing the shells, or a pulverized product thereof,
Squeezed residue of fruit or fruit tree pieces,
A method for producing a food or drink using buckwheat as a raw material, characterized by mixing, adding water and roasting. The method for producing a food or drink using buckwheat as a raw material according to any one of claims 1 to 4, wherein the buckwheat is ordinary buckwheat, tartary buckwheat or perennial buckwheat . The method for producing a food or drink according to any one of claims 1 to 5, wherein the food or drink is a tea drink. The food / beverage products which use the buckwheat obtained by the manufacturing method of the food / beverage products in any one of Claims 1-6 as a raw material.