JP4991970B1 - Grain drink and method for producing grain drink - Google Patents

Abstract

The present invention provides a grain drink capable of suppressing precipitation.
SOLUTION: Roasted sesame seeds, roasted kinko flour, roasted brown rice, and brown rice flour are included, and the brown rice contains granular brown rice and brown rice flour. , And glutinous rice flour boiled in water, ground sesame contains 5 ± 0.5 wt%, kinako contains 1.2 ± 0.12 wt%, and granular brown rice is 2.4% It contains ± 0.24% by weight, brown rice flour contains 2.2 ± 0.22% by weight, and rice bran flour contains 0.2 ± 0.02% by weight.
[Selection] Figure 1

Description

  The present invention relates to a cereal beverage capable of suppressing precipitation and a method for producing a cereal beverage.

  A conventional grain beverage and a method for producing a grain beverage include, for example, a “three-grain meal” sold by the applicant, and its ingredients are roasted sesame, roasted kinkome and The roasted granular brown rice is boiled in water.

  Conventional grain drinks are usually filled in cans and the like, and are shaken before drinking. However, since precipitation is likely to occur, there is a problem that a supernatant part is formed in the upper part and a heavy part remains in the lower part while eating and drinking.

  The present invention has been made to solve the above-described problems, and an object of the present invention is to provide a cereal beverage and a cereal beverage production method in which precipitation is unlikely to occur.

The grain drink of this invention is
Including roasted sesame seeds, roasted kinako flour, roasted brown rice, and glutinous rice flour,
The brown rice contains granular brown rice and brown rice flour, and the ground sesame, the kinako, the brown rice, and the glutinous rice flour are boiled in water,
The above ground sesame contains 5 ± 0.5% by weight,
The kinako contains 1.2 ± 0.12% by weight,
The granular brown rice contains 2.4 ± 0.24% by weight,
The brown rice flour contains 2.2 ± 0.22% by weight,
The glutinous rice flour contains 0.2 ± 0.02% by weight.

In addition, the method for producing a cereal beverage of the present invention includes:
Including the first step of boiling the ground sesame, the kinako, the granular brown rice, the brown rice flour, and the glutinous rice flour in water, and the second step of cooling the boiled food in the first step. It is a waste.

The grain drink of this invention is
Including roasted sesame seeds, roasted kinako flour, roasted brown rice, and glutinous rice flour,
The brown rice includes granular brown rice and brown rice flour,
The ground sesame, the kinako, the brown rice, and the glutinous rice flour are boiled in water,
The above ground sesame contains 5 ± 0.5% by weight,
The kinako contains 1.2 ± 0.12% by weight,
The granular brown rice contains 2.4 ± 0.24% by weight,
The brown rice flour contains 2.2 ± 0.22% by weight,
Since the above rice bran powder contains 0.2 ± 0.02% by weight,
Precipitation can be suppressed.

In addition, the method for producing a cereal beverage of the present invention includes:
Including the first step of simmering the ground sesame, the kinako, the granular brown rice, the brown rice flour, and the glutinous rice flour with water, and the second step of cooling the simmered rice in the first step. So
A grain drink capable of suppressing precipitation can be produced.

It is a figure which shows the process of the manufacturing method of the grain drink of Embodiment 1 of this invention. It is a figure which shows visual and taste evaluation about the difference of the precipitation of Example 1 of this invention manufactured with the manufacturing method of the grain drink shown in FIG. 1, and a conventional product. It is a figure which shows the state of the difference of the precipitation of Example 1 of this application manufactured with the manufacturing method of the grain drink shown in FIG. 1, and a conventional product.

Embodiment 1 FIG.
Embodiments of the present invention will be described below. FIG. 1 is a diagram showing the steps of a method for producing a grain beverage according to Embodiment 1 of the present invention. FIG. 2 is a diagram showing Example 1 of the present invention produced by the method for producing a grain beverage shown in FIG. FIG. 3 is a diagram showing the difference in precipitation from the visual and taste evaluation, and FIG. 3 is the difference in precipitation between Example 1 of the present invention produced by the method for producing a grain beverage shown in FIG. 1 and the conventional product. FIG.

The grain drink of the present invention is
Ground sesame: 5 ± 0.5% by weight
Kinako flour: 1.2 ± 0.12% by weight
Granulated brown rice: 2.4 ± 0.24% by weight
Brown rice flour: 2.2 ± 0.22% by weight
Sticky rice flour: 0.2 ± 0.02% by weight
Sugar: 6 ± 0.6% by weight
Cinnamon: 0.24 ± 0.024% by weight
Emulsifier: 0.025 ± 0.0025% by weight
The rest is water and is adjusted to 100% by weight.

  Then, the sesame seeds, kinako flour, granular brown rice and brown rice flour are roasted. Roasted sesame seeds are roasted sesame seeds. In addition, roasted kinako is a powder obtained by crushing roasted soybeans. The roasted granular brown rice or brown rice powder is obtained by crushing roasted brown rice into a granular or powder form. The sugar uses granulated sugar. The granular brown rice is pre-gelatinized roasted brown rice. The granular brown rice is usually about 8 cracks. The emulsifier is a natural raw material of sugar cane and coconut (coconut) as a raw material, the substance name is sucrose fatty acid ester, and it is approved for use in foods. The purpose of using this emulsifier is to suppress the activity of heat-resistant bacteria because there is a possibility that heat-resistant bacteria (soil bacteria) are attached to the harvested cereals and beans. The heat-resistant bacteria themselves do not harm the human body.

  The conventional product is composed of roasted sesame seeds, roasted kinko flour, and roasted granular brown rice as the main components, and sugar and cinnamon and an emulsifier are added. Conventional products can effectively ingest nutritional components of cereals, and are excellent in nutritional balance and excellent in taste. Further, by adding sugar, it is possible to easily take in appropriate calories, and by adding sugar and cinnamon, it is easy to eat and drink. The conventional product is filled in a container such as a can and eats and drinks after the can is shaken. However, precipitation occurs over time. Even if such precipitation occurs, it is possible to eat and drink with the same taste as when stirring again, but it seems that the quality is lowered when eating and drinking without stirring. The present invention has been developed without eliminating precipitation in food and beverages and lowering the conventional taste. The difference between the present invention and the conventional product is that brown rice flour and brown rice flour are blended. By blending these, the starch of brown rice flour and glutinous rice flour is gelatinized by being boiled in water, which acts on the whole and is considered to suppress precipitation.

  And each quantity of these roasted sesame seeds, roasted kinko flour, and roasted granular brown rice is limited to an amount suitable for beverages. In addition, the amounts of sugar and cinnamon are limited to the extent that they feel delicious as beverages. And each quantity of brown rice flour and glutinous rice flour has the amount which prevents precipitation, without affecting taste.

  The manufacturing method of the grain drink of Embodiment 1 comprised as mentioned above is demonstrated based on FIG. First, pure water is poured into the tank (step S1 in FIG. 1). Next, raw materials such as ground sesame, kinako flour, granular brown rice, brown rice flour, glutinous rice flour, cinnamon, emulsifier and the like are charged therein (step S2 in FIG. 1). Next, while stirring the inside of the tank, the tank is heated to 150 ° C. to 200 ° C., for example, for about 30 ± 5 minutes with a steam pipe arranged around the tank, Brown rice flour and glutinous rice flour are cooked and boiled (step S3 in FIG. 1). Next, sugar is added and agitated and adjusted by adding water (step S4 in FIG. 1). Next, the can is filled (step S5 in FIG. 1).

  Next, sterilization is performed at 122 ° C. ± 5 ° C. for about 40 minutes ± 5 minutes (step S6 in FIG. 1). Next, water of about 8 ° C. to 15 ° C. is circulated, and immersed in a stored water tank while maintaining this temperature, and cooled to 30 ° C. to 40 ° C. to produce (Step S7 in FIG. 1). Specifically, cooling is performed using groundwater. If this cooling is performed rapidly, the contents may solidify. Therefore, when cooling is performed with water at 8 ° C. to 15 ° C. as in the present invention, this solidification can be prevented and the cooling efficiency can be maintained.

Specifically, in order to verify the degree of precipitation between the conventional product and the present invention,
As a conventional product,
Sesame seeds: 5% by weight
Kinako flour: 1.2% by weight
Granulated brown rice: 4.8% by weight
Sugar: 6% by weight
Cinnamon: 0.24% by weight
Emulsifier: 0.025% by weight
The remainder is water, and is prepared in the same process as described above, adjusted to 100% by weight.

In contrast, as Example 1 of the present invention,
Sesame seeds: 5% by weight
Kinako flour: 1.2% by weight
Granulated brown rice: 2.4% by weight
Brown rice flour: 2.2% by weight
Sticky rice flour: 0.2% by weight
Sugar: 6% by weight
Cinnamon: 0.24% by weight
Emulsifier: 0.025% by weight
The remainder is water, and is prepared by the process as described above, adjusted to 100% by weight.

  Then, a comparison test between these conventional products and Example 1 is performed. The result is shown in FIG. The contents of the comparison test were manufactured by putting 245 g of the product in a 250 g capacity can. These cans are shaken up and down five times in the same manner for both the conventional product and Example 1. Next, pour the same amount into each similar glass. Then, the appearance and taste were evaluated after the elapse of time after pouring, after 5 minutes, 10 minutes, 20 minutes, 30 minutes and 60 minutes. As is apparent from FIG. 2, after 5 minutes, both the conventional product and Example 1 are comparable. However, after 10 minutes, although the appearance of the conventional product does not change, a slight change due to precipitation is felt with respect to the taste. On the other hand, Example 1 has no change in appearance and taste.

  And after 20 minutes, although the appearance of the conventional product does not change, the change due to precipitation is clearly felt with respect to the taste. On the other hand, Example 1 has no change in appearance and taste. Then, after 30 minutes and thereafter, the conventional product shows a change that is precipitated from the appearance, and the change due to the precipitation is clearly felt for the taste. On the other hand, Example 1 has no change in appearance and taste. Further, after about 24 hours, as shown in FIG. 3, the amount of the separation portion A1 other than the normal portion A of the conventional product was about one-fourth of the total amount, and the portion was light. On the other hand, it was confirmed that the normal part B of Example 1 was the total amount and there was no change in appearance. From these facts, it is considered that the present invention does not affect the precipitation in normal food and drink.

  According to the cereal beverage and the cereal beverage production method of Embodiment 1 configured as described above, precipitation can be suppressed without reducing the taste. In addition, since cooling is performed with water at 8 ° C. to 15 ° C., the content can be solidified without producing solidification.

Claims (6)

Including roasted sesame seeds, roasted kinako flour, roasted brown rice, and glutinous rice flour,
The brown rice includes granular brown rice and brown rice flour,
The ground sesame, the kinako, the brown rice, and the glutinous rice flour are boiled in water,
The above ground sesame contains 5 ± 0.5% by weight,
The kinako contains 1.2 ± 0.12% by weight,
The granular brown rice contains 2.4 ± 0.24% by weight,
The brown rice flour contains 2.2 ± 0.22% by weight,
Grain drink containing 0.2 ± 0.02% by weight of the above-described sticky rice flour. The cereal drink according to claim 1, comprising sugar, cinnamon and an emulsifier. The sugar contains 6 ± 0.6% by weight,
The cereal drink according to claim 2, wherein the cinnamon is contained in an amount of 0.24 ± 0.024% by weight. Including the first step of simmering the ground sesame, the kinako, the granular brown rice, the brown rice flour, and the glutinous rice flour with water, and the second step of cooling the simmered rice in the first step. The manufacturing method of the grain drink of Claim 1. The first step of boiling the ground sesame, the kinakome, the granular brown rice, the brown rice flour, the glutinous rice flour, the cinnamon and the emulsifier in water, and the sugar in the first step A method for producing a cereal drink according to claim 2 or 3, comprising: a second step of cooling after mixing. The said 2nd process is a manufacturing method of the grain drink of Claim 4 or Claim 5 cooled using 8 to 15 degreeC water.

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