JP5059152B2 - Roasted grain extract, method for producing the same, and beverage containing the same - Google Patents
Roasted grain extract, method for producing the same, and beverage containing the same Download PDFInfo
- Publication number
- JP5059152B2 JP5059152B2 JP2010044616A JP2010044616A JP5059152B2 JP 5059152 B2 JP5059152 B2 JP 5059152B2 JP 2010044616 A JP2010044616 A JP 2010044616A JP 2010044616 A JP2010044616 A JP 2010044616A JP 5059152 B2 JP5059152 B2 JP 5059152B2
- Authority
- JP
- Japan
- Prior art keywords
- roasted
- extract
- rice
- aqueous solvent
- grain
- 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.)
- Active
Links
- 239000000284 extract Substances 0.000 title claims description 46
- 238000004519 manufacturing process Methods 0.000 title claims description 33
- 235000013361 beverage Nutrition 0.000 title claims description 13
- 235000013339 cereals Nutrition 0.000 claims description 86
- 235000007164 Oryza sativa Nutrition 0.000 claims description 39
- 235000009566 rice Nutrition 0.000 claims description 38
- 235000021329 brown rice Nutrition 0.000 claims description 29
- 239000003125 aqueous solvent Substances 0.000 claims description 25
- 235000013616 tea Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 4
- 240000007594 Oryza sativa Species 0.000 description 35
- 238000000605 extraction Methods 0.000 description 22
- 244000269722 Thea sinensis Species 0.000 description 15
- 239000007788 liquid Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 14
- 239000002994 raw material Substances 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 9
- 240000005979 Hordeum vulgare Species 0.000 description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 7
- 235000009569 green tea Nutrition 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- 239000010902 straw Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000006103 coloring component Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- -1 sweetness Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、焙煎穀物抽出液およびその製造方法に関する。また、本発明は、焙煎穀物抽出液を含む飲料に関する。 The present invention relates to a roasted grain extract and a method for producing the same. The present invention also relates to a beverage containing a roasted grain extract.
従来、穀物茶は、米、大麦、はと麦、そば、およびとうもろこしなどの穀類をそのまま焙煎したもの、および／または水に浸漬し、蒸煮することで澱粉質をアルファ化した後に焙煎したものを原料としており、そのままもしくは複数の原料を混合して熱水で抽出することで製造されている。また、穀物を使用した茶飲料としては、玄米茶のように焙煎穀物を緑茶と混合して抽出するものや穀物抽出液を茶抽出液にブレンドするものも知られている。 Conventionally, cereal teas are roasted grains of rice, barley, corn, buckwheat, corn, and other cereals and / or roasted after the starch has been pregelatinized by immersion in water and steaming. The raw material is used as a raw material, and the raw material is produced as it is or by mixing a plurality of raw materials and extracting with hot water. Further, as tea beverages using cereals, there are known ones that extract roasted cereals mixed with green tea, such as brown rice tea, and those that blend a cereal extract with a tea extract.
穀物茶飲料に用いられる米原料としては、粳米や餅米の精白米を蒸し、乾燥し、焙煎したものの他に、精白米や玄米、籾米を焙煎したもの、発芽させた玄米、および／またはそれを焙煎したものなどがある。さらには、穀粒に麹菌を繁殖させ、その後に焙煎した原料を使用するものとして、焙煎麦麹を用いた麦茶の製造方法（特許文献１）を応用した、焙煎米麹を用いた酒類の製造方法（特許文献２）や玄米入り緑茶の製造方法（特許文献３）が提案されている。 Rice ingredients used in grain tea beverages include steamed, dried, and roasted polished rice and polished rice, as well as polished rice, brown rice, roasted polished rice, germinated brown rice, and / or Or there is something that roasted it. Furthermore, roasted rice bran using a method for producing barley tea using roasted wheat straw (Patent Document 1) was used as a raw material in which koji molds were propagated on grains and then roasted. A method for producing alcoholic beverages (Patent Document 2) and a method for producing green tea with brown rice (Patent Document 3) have been proposed.
穀物茶飲料の製造工程において、米原料のような澱粉質の多い原料を使用する場合は、澱粉質の溶出や糊化の影響が顕著である。従来技術で提案されているような酒類や玄米緑茶飲料などでは、酒類では澱粉質が酵素反応によって低分子化しており、玄米緑茶飲料では穀物茶飲料に比べて短時間で抽出されるため、澱粉質の溶出や糊化の影響が小さい。そのため、製造工程において澱粉質による影響が問題とされてこなかった。 In the production process of cereal tea beverages, when a raw material with a high starch quality such as a rice raw material is used, the influence of starch dissolution and gelatinization is significant. In alcoholic beverages and brown rice green tea beverages proposed in the prior art, starch has a low molecular weight due to enzymatic reaction, and in brown rice green tea beverages, starch is extracted in a shorter time than grain tea beverages. The influence of quality elution and gelatinization is small. Therefore, the influence of starch quality has not been a problem in the production process.
以上のように、米原料に関する従来技術は香味や着色などの面からの検討が多く、穀物茶飲料の原料としての製造適性という側面からの検討は不十分であり、製造適性については何の言及もなされていない。 As mentioned above, the conventional technologies related to rice ingredients have been studied from the aspect of flavor and coloring, and the examination from the aspect of production suitability as a raw material for cereal tea beverages is insufficient. It has not been done.
本発明者らは、穀物抽出液の製造において、生玄米や米麹を原料とする際に、製造工程における澱粉質の溶出や糊化による採液速度の低下や原料の変質によって、抽出液の採液率が低下することを見出した。製造工程における抽出液の採液率の低下や原料の変質は、歩留まりの悪化によるコスト増加や、洗浄にあたり多大な労力や時間を費やすなど、飲料製造にとって大きな問題となる。 In the production of cereal extracts, the present inventors use raw brown rice or rice bran as a raw material to reduce the extraction rate due to starch elution or gelatinization in the production process or due to alteration of the raw material. It has been found that the liquid collection rate decreases. The decrease in the extract extraction rate and the deterioration of the raw materials in the production process are serious problems for beverage production, such as an increase in cost due to a deterioration in yield and a great deal of labor and time for washing.
本発明は、上記の課題に鑑みてなされたものであり、製造工程において、焙煎穀物抽出液の採液率を改善できる、焙煎穀物抽出液の製造方法を提供することを目的とする。また、このような製造方法により製造された、焙煎穀物抽出液およびそれを含む飲料を提供することを目的とする。 This invention is made | formed in view of said subject, and it aims at providing the manufacturing method of the roasted grain extract which can improve the liquid-collecting rate of a roasted grain extract in a manufacturing process. Another object of the present invention is to provide a roasted cereal extract and a beverage containing the same, produced by such a production method.
本発明者らは上記課題を解決するべく鋭意検討した結果、製造に用いる焙煎穀物について、底部面積Ｘ平方ｃｍの装置に対し、１０×Ｘｇ以上の焙煎穀物を投入し、水性溶媒１００×Ｘｇ以上で抽出した場合の水性溶媒投入開始から１時間以内の採液率を評価することで、香味等に優れた焙煎穀物抽出液を高効率で得られることを知見し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors put 10 × Xg or more of roasted cereal into an apparatus having a bottom area of X square cm for the roasted cereal used for production, and an aqueous solvent 100 × Knowing that a roasted grain extract with excellent flavor and the like can be obtained with high efficiency by evaluating the liquid collection rate within 1 hour from the start of the addition of an aqueous solvent when extracted with Xg or more, and completed the present invention It came to do.
すなわち、本発明は、焙煎穀物に水性溶媒を加えて、焙煎成分を抽出する工程と、抽出液を採取する工程とを含んでなり、焙煎穀物が、以下の条件：底部面積Ｘ平方ｃｍの装置に対し、１０×Ｘｇ以上の焙煎穀物を投入し、水性溶媒１００×Ｘｇ以上で抽出した場合の水性溶媒投入開始から１時間以内の採液率が５０％以上であることを満たすことを特徴とする、焙煎穀物抽出液の製造方法を提供するものである。 That is, the present invention includes a step of adding an aqueous solvent to roasted cereal and extracting a roasting component and a step of collecting an extract, and the roasted cereal has the following conditions: bottom area X square When a roasted grain of 10 × Xg or more is added to an apparatus of cm and extracted with an aqueous solvent of 100 × Xg or more, the liquid collection rate within 1 hour from the start of the addition of the aqueous solvent satisfies 50% or more. A method for producing a roasted grain extract is provided.
また、本発明は、上記の焙煎穀物抽出液の製造方法により製造された焙煎穀物抽出液およびそれを含む飲料を提供するものである。 Moreover, this invention provides the roasted grain extract manufactured by the manufacturing method of said roasted grain extract, and a drink containing the same.
本発明によれば、製造工程において、焙煎穀物の採液率を向上させ、効率的に抽出液を得ることができる。また、他の穀物抽出液と混合した抽出液や、焙煎生玄米および／または焙煎米麹を他の穀物と同時に抽出した抽出液を飲料原料として用いることで、香味に優れ、甘さや香ばしさのバランスのとれた飲料を製造することができる。 ADVANTAGE OF THE INVENTION According to this invention, in the manufacturing process, the liquid collection rate of roast grain can be improved and an extract can be obtained efficiently. In addition, by using an extract mixed with other cereal extracts or an extract obtained by extracting roast raw brown rice and / or roasted rice bran simultaneously with other cereals as a beverage ingredient, it has excellent flavor, sweetness and flavor. A well-balanced beverage can be produced.
焙煎穀物
本発明においては、焙煎穀物として、生玄米を焙煎した焙煎生玄米および／または米麹を焙煎した焙煎米麹を用いる。焙煎穀物は、好ましくは２０〜４０のＬ値、より好ましくは２５〜３５のＬ値を有するものである。本発明においては、異なるＬ値を有する２種以上の焙煎穀物を混合して用いてもよく、混合した焙煎穀物のＬ値の平均値が上記範囲内であればよい。
Roasted cereal In the present invention, roasted raw brown rice obtained by roasting raw brown rice and / or roasted rice bran obtained by roasting rice bran is used as the roasted cereal. The roasted grain preferably has an L value of 20-40, more preferably an L value of 25-35. In the present invention, two or more kinds of roasted grains having different L values may be mixed and used as long as the average L value of the mixed roasted grains is within the above range.
本発明において、焙煎生玄米とは、未精白の玄米を焙煎したものである。焙煎生玄米は、好ましくは２５〜３５のＬ値、より好ましくは３０〜３３のＬ値を有する。 In the present invention, roast raw brown rice is obtained by roasting unpolished brown rice. The roasted raw brown rice preferably has an L value of 25 to 35, more preferably an L value of 30 to 33.
本発明において、焙煎米麹とは、白米を蒸して、麹菌を繁殖させ、乾燥した後、糖化させずに焙煎したものである。焙煎米麹は、好ましくは２０〜４０のＬ値、より好ましくは２５〜３５のＬ値を有する。 In the present invention, the roasted rice bran is obtained by steaming white rice to propagate the koji mold, drying it, and then roasting without saccharification. The roasted rice bran preferably has an L value of 20-40, more preferably an L value of 25-35.
上記のＬ値とは、焙煎穀物の明度のことであり、色差計によって得られる値である。 Said L value is the brightness of roasted grain and is a value obtained by a color difference meter.
焙煎成分
本発明において、焙煎成分とは、上記の穀物を焙煎することにより生じる成分、例えば、苦み成分、甘み成分、コク味成分、香気成分、および着色成分等である。本発明においては、焙煎成分は水溶性であることが好ましい。
Roasting component In the present invention, the roasting component is a component produced by roasting the above-mentioned grains, for example, a bitter component, a sweetness component, a rich taste component, an aroma component, and a coloring component. In the present invention, the roasting component is preferably water-soluble.
焙煎穀物抽出液の製造方法
本発明において、焙煎穀物抽出液の製造方法は、抽出工程および採取工程を含むものである。好ましい態様によれば、穀物は、抽出工程、採取工程の順に処理される。なお、抽出工程と採取工程は同時に行われてもよい。
Method for Producing Roasted Grain Extract In the present invention, the method for producing a roasted grain extract includes an extraction step and a sampling step. According to a preferred embodiment, the cereal is processed in the order of the extraction step and the harvesting step. The extraction process and the sampling process may be performed simultaneously.
焙煎工程
本発明において、焙煎工程とは、穀物を焙煎し、焙煎穀物を得る工程である。焙煎工程により、穀物中に焙煎成分を生じさせることができる。本発明においては、穀物として、生玄米および／または米麹を用いる。焙煎方法としては、公知の焙煎方法を用いることができる。焙煎工程において、穀物の焙煎度を調節することで、焙煎穀物のＬ値を特定の範囲内、好ましくは２０〜４０の範囲に調整することができる。このように焙煎して得られた焙煎穀物を抽出工程に付すことができる。
Roasting process In the present invention, the roasting process is a process of roasting grains to obtain roasted grains. The roasting process can produce roasting ingredients in the grain. In the present invention, raw brown rice and / or rice bran is used as the grain. As a roasting method, a known roasting method can be used. In the roasting step, the L value of the roasted cereal can be adjusted within a specific range, preferably in the range of 20 to 40, by adjusting the roasting degree of the cereal. Thus roasted grains obtained by roasting can be subjected to an extraction process.
抽出工程
本発明において、抽出工程とは、焙煎穀物に水性溶媒を加えて、焙煎成分を抽出する工程である。好ましい態様によれば、焙煎穀物に、生玄米および米麹以外の他の穀物、豆類、ならびに茶類からなる群から選択される１種以上を加えて同時に抽出してもよい。抽出工程としては、公知の抽出工程を用いることができる。好ましい態様によれば、抽出工程は、焙煎穀物の質量に対して１００〜１０００％、好ましくは２００〜５００％の質量の水性溶媒を加えて、焙煎穀物を水性溶媒に浸積した状態で保持するのがよい。浸積状態は、水性溶媒投入開始から１〜６０分、より好ましくは５〜５０分持続されるのがよい。抽出工程は、静置してもよいし、撹拌してもよい。抽出工程では、抽出工程に用いる装置の形態ならびに水性溶媒の種類および添加量等に応じて、抽出条件を設定することができる。
Extraction step In the present invention, the extraction step is a step of adding a water-based solvent to the roasted cereal and extracting the roasted components. According to a preferred embodiment, one or more selected from the group consisting of grains other than raw brown rice and rice bran, beans, and teas may be added to the roasted grains and extracted simultaneously. As the extraction process, a known extraction process can be used. According to a preferred embodiment, the extraction step is performed in a state in which an aqueous solvent having a mass of 100 to 1000%, preferably 200 to 500% is added to the mass of the roasted cereal, and the roasted cereal is immersed in the aqueous solvent. It is good to hold. The soaking state should be maintained for 1 to 60 minutes, more preferably 5 to 50 minutes from the start of the addition of the aqueous solvent. The extraction step may be left still or stirred. In the extraction step, extraction conditions can be set according to the form of the apparatus used in the extraction step, the type and amount of the aqueous solvent, and the like.
採取工程
本発明において、採取工程とは、焙煎成分を抽出した抽出液を採取する工程である。採取工程としては、公知の採取工程を用いることができる。好ましい態様によれば、採取工程では、水性溶媒をさらに加えてもよい。採取工程では、焙煎穀物の質量に対して１００〜２０００％、好ましくは２００〜１５００％の質量の水性溶媒を加えてよい。また、追加の水性溶媒は、抽出工程に用いた水性溶媒と同様の組成および／または温度でもよいし、異なる組成および／または温度でもよい。採取工程では、採取工程に用いる装置の形態や水性溶媒の種類および添加量等に応じて、抽出液を採取する速度や追加の水性溶媒の添加速度を設定することができる。なお、抽出工程と採取工程は、同一のまたは連結した装置を用いることが好ましいが、異なる装置を用いてもよい。
Collection process In this invention, a collection process is a process of extract | collecting the extract which extracted the roasting component. As the collection process, a known collection process can be used. According to a preferred embodiment, an aqueous solvent may be further added in the collection step. In the collection step, an aqueous solvent having a mass of 100 to 2000%, preferably 200 to 1500%, may be added to the mass of the roasted cereal. Further, the additional aqueous solvent may have the same composition and / or temperature as the aqueous solvent used in the extraction step, or may have a different composition and / or temperature. In the collection step, the speed at which the extract is collected and the addition rate of the additional aqueous solvent can be set according to the form of the apparatus used in the collection step, the type and amount of the aqueous solvent, and the like. In addition, it is preferable to use the same or connected apparatus for an extraction process and a collection process, However, You may use a different apparatus.
採液率
本発明では、焙煎穀物が、以下の条件：底部面積Ｘ平方ｃｍの装置に対し、１０×Ｘｇ以上、好ましくは１０×Ｘｇ以上２０×Ｘｇ以下の焙煎穀物を投入し、水性溶媒１００×Ｘｇ以上、好ましくは１００×Ｘｇ以上２００×Ｘｇ以下で抽出した場合の、水性溶媒投入開始から１時間以内、好ましくは３０分以上１時間以内の採液率が５０％以上、好ましくは６０％以上であることを満たすものである。焙煎穀物の種類やＬ値を変更することで、採液率を制御することができる。本発明において、採液率とは、製造工程（抽出工程および採取工程）に用いた水性溶媒の質量（供給量）に対する、採取された焙煎穀物抽出液の質量の割合のことである。具体的には、採液率は、焙煎穀物抽出液の採液量を用いて、
採液率＝（採液量／供給量）×１００
と表すことができる。
Liquid Collection Rate In the present invention, roasted cereal is charged with water based on the following conditions: 10 × Xg or more, preferably 10 × Xg or more and 20 × Xg or less, into an apparatus having a bottom area of X square cm. When extraction is performed at a solvent of 100 × Xg or more, preferably 100 × Xg or more and 200 × Xg or less, the liquid collection rate within 1 hour, preferably 30 minutes or more and 1 hour from the start of addition of the aqueous solvent is 50% or more, preferably It satisfies that it is 60% or more. The liquid collection rate can be controlled by changing the type and L value of roasted grains. In the present invention, the liquid collection rate is the ratio of the mass of the collected roasted grain extract to the mass (supply amount) of the aqueous solvent used in the production process (extraction process and sampling process). Specifically, the liquid collection rate is determined by using the amount of the roasted grain extract.
Collection rate = (collection amount / supply amount) x 100
It can be expressed as.
その他の穀物、豆類、茶類
本発明において、上記の焙煎穀物の抽出と同時に用いられる、生玄米および米麹以外の他の穀物、豆類、ならびに茶類としては、以下が挙げられるが、これらに限定されるものではない。その他の穀物としては、例えば、大麦（二条大麦、六条大麦、裸麦等）や小麦、はと麦、炒り米、発芽玄米、古代米（黒米、赤米、緑米等）そば、とうもろこし、ごま、粟、稗、黍、キヌア、およびアマランサスからなる群から選択される１種以上を用いることができ、好ましくは大麦、はと麦、およびとうもろこしである。豆類としては、大豆、黒大豆、ソラマメ、インゲン豆、および小豆からなる群から選択される１種以上を用いることができる。茶類としては、緑茶、烏龍茶、紅茶、および後発酵茶からなる群から選択される１種以上を用いることができ、好ましくは緑茶である。
Other cereals, beans, teas In the present invention, other grains other than raw brown rice and rice bran used in conjunction with the extraction of the roasted cereals, beans, and teas include the following. It is not limited to. Other cereals include, for example, barley (Nijo barley, Rokujo barley, bare barley, etc.), wheat, hato barley, fried rice, germinated brown rice, ancient rice (black rice, red rice, green rice, etc.), corn, sesame, One or more selected from the group consisting of straw, straw, straw, quinoa, and amaranth can be used, and barley, hard wheat, and corn are preferred. As the beans, one or more selected from the group consisting of soybeans, black soybeans, broad beans, kidney beans, and red beans can be used. As the teas, one or more selected from the group consisting of green tea, oolong tea, black tea, and post-fermented tea can be used, and green tea is preferable.
水性溶媒
本発明において、抽出工程および採取工程で用いる水性溶媒としては、水、熱水、酸性水溶液、アルカリ性水溶液、およびアルコールからなる群から選択される１種以上を用いることができ、好ましくは熱水である。また、水性溶媒の温度は特に限定されないが、好ましくは８０〜１００℃、より好ましくは９０〜１００℃である。
Aqueous solvent In the present invention, as the aqueous solvent used in the extraction step and the sampling step, one or more selected from the group consisting of water, hot water, acidic aqueous solution, alkaline aqueous solution, and alcohol can be used, preferably heat. It is water. Moreover, the temperature of an aqueous solvent is although it does not specifically limit, Preferably it is 80-100 degreeC, More preferably, it is 90-100 degreeC.
焙煎穀物抽出液、飲料
本発明の焙煎穀物抽出液は、上記の焙煎穀物抽出液の製造方法により得られるものである。また、本発明の飲料は、上記の焙煎穀物抽出液の製造方法により得られた焙煎穀物抽出液を含むものである。本発明において、飲料は、生玄米および米麹以外の他の穀物、豆類、ならびに茶類からなる群から選択される１種以上から得られる抽出液をさらに含んでもよい。これらの生玄米および米麹以外の他の穀物、豆類、ならびに茶類としては、上記のものが挙げられるが、上記に限定されるものではない。また、抽出工程と同一のものを用いてもよいし、異なるものを用いてもよい。製造される飲料は特に限定されないが、穀物茶飲料および緑茶飲料などの無糖茶飲料、加糖飲料、乳飲料、コーヒー飲料、ならびに炭酸飲料などがあり、好ましくは無糖茶飲料である。
Roasted cereal extract, beverage The roasted cereal extract of the present invention is obtained by the above-described method for producing a roasted cereal extract. Moreover, the drink of this invention contains the roasted grain extract obtained by the manufacturing method of said roasted grain extract. In the present invention, the beverage may further include an extract obtained from one or more selected from the group consisting of grains other than raw brown rice and rice bran, beans, and teas. Examples of these grains other than raw brown rice and rice bran, beans, and teas include, but are not limited to, the above. Moreover, the same thing as an extraction process may be used, and a different thing may be used. Beverages to be produced are not particularly limited, and include sugar-free tea drinks such as grain tea drinks and green tea drinks, sweetened drinks, milk drinks, coffee drinks, and carbonated drinks, preferably sugar-free tea drinks.
以下に実施例を挙げて本発明をさらに詳細に説明するが、本発明がこれらの実施例に限定されないことは言うまでもない。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but it goes without saying that the present invention is not limited to these examples.
１．焙煎生玄米および焙煎米麹の製造
未精白の玄米、および精白米を蒸して麹菌を繁殖させた後、乾燥させた米麹を焙煎して、Ｌ値４８〜３３の焙煎生玄米およびＬ値５０〜２４の焙煎米麹を得た。また、国産の精白米を蒸して乾燥した後、焙煎して、Ｌ値３２の炒り米を得た。焙煎穀物のＬ値は色差計ＺＥ−６０００（日本電色工業製）を用いて測定した。
1. Production of roasted raw brown rice and roasted rice bran Unpolished brown rice and roasted brown rice having an L value of 48 to 33 after roasting the polished white rice and roasting dried rice bran And the roasted rice bran of L value 50-24 was obtained. Moreover, domestically polished white rice was steamed and dried, and then roasted to obtain fried rice having an L value of 32. The L value of the roasted grain was measured using a color difference meter ZE-6000 (manufactured by Nippon Denshoku Industries Co., Ltd.).
２．焙煎穀物抽出液の製造（Ｉ）
１で得られた焙煎生玄米、焙煎米麹、および炒り米を、底部に８０メッシュ板を有する直径１０ｃｍの円筒に８００ｇ投入し、熱水２０００ｇを投入した後３０分静置し、その後２００ｇ／分の流量で熱水６０００ｇを投入しながら底部から抽出液を採取した。焙煎穀物の焙煎度（Ｌ値）および採液率の結果を表１に示す。
2. Manufacture of roasted grain extract (I)
1. Add 800 g of roasted raw brown rice, roasted rice bran, and roasted rice obtained in 1 into a cylinder with a diameter of 10 cm having an 80 mesh plate at the bottom, and after leaving 2000 g of hot water, let stand for 30 minutes, The extract was collected from the bottom while adding 6000 g of hot water at a flow rate of 200 g / min. Table 1 shows the results of roasting degree (L value) and liquid collection rate of roasted grains.
３．焙煎穀物抽出液の評価
２で得られた焙煎穀物抽出液の官能評価（評価項目：香味、甘さ、香ばしさ、およびバランス）を、茶に習熟したパネリスト５名により行った。各評価項目の基準は以下のとおりである。官能評価の結果を表１に示す。
評価基準
・○：（５段階評価で４〜５点）
・△：（５段階評価で３〜４点）
・×：（５段階評価で３点未満）
3. Sensory evaluation (evaluation items: flavor, sweetness, fragrance, and balance) of the roasted cereal extract obtained in Evaluation 2 of the roasted cereal extract was performed by five panelists familiar with tea. The criteria for each evaluation item are as follows. The results of sensory evaluation are shown in Table 1.
Evaluation criteria- ○: (4-5 points in a 5-step evaluation)
・ △: (3-4 points in a 5-level evaluation)
-X: (less than 3 points in a 5-step evaluation)
以上の結果から、焙煎生玄米はＬ値３５以下で採液率が６０％以上となり、焙煎米麹はＬ値３６以下で採液率が６０％以上となり、製造工程における焙煎穀物抽出液の採液率を向上できることがわかった。 From the above results, roasted raw brown rice has an L value of 35 or less and a liquid collection rate of 60% or more, and roasted rice bran has an L value of 36 or less and a liquid collection rate of 60% or more. It was found that the liquid collection rate can be improved.
４．焙煎穀物抽出液の製造（ＩＩ）
１で得られた焙煎生玄米および焙煎米麹を、底部に８０メッシュ板を有する直径８０ｃｍのコーヒー抽出機に６０ｋｇ投入し、２５Ｌ／分の流量で熱水２２０ｋｇを投入した後２分静置し、その後２５Ｌ／分の流量で熱水７２０ｋｇを投入しながら抽出機底部から抽出液を採取した。焙煎穀物の焙煎度（Ｌ値）および採液率の結果を表２に示す。
4). Manufacture of roasted cereal extract (II)
60 kg of the roasted raw brown rice and roasted rice bran obtained in 1 were put into a coffee extractor with a diameter of 80 cm having an 80 mesh plate at the bottom, and 220 kg of hot water was added at a flow rate of 25 L / min, and then left for 2 minutes. The extract was then collected from the bottom of the extractor while adding 720 kg of hot water at a flow rate of 25 L / min. Table 2 shows the results of roasting degree (L value) and liquid collection rate of roasted grains.
Claims (8)
抽出液を採取する工程と
を含んでなり、
穀物が、生玄米および／または米麹であり、
焙煎穀物が、以下の条件：
底部面積Ｘ平方ｃｍの装置に対し、１０×Ｘｇ以上の焙煎穀物を投入し、水性溶媒１００×Ｘｇ以上で抽出した場合の水性溶媒投入開始から１時間以内の採液率が５０％以上であること
を満たすことを特徴とする、焙煎穀物抽出液の製造方法。 Adding an aqueous solvent to the roasted grains and extracting the roasting ingredients;
Collecting the extract,
The grain is raw brown rice and / or rice bran,
Roasted cereals have the following conditions:
When a roasted grain of 10 × Xg or more is introduced into an apparatus having a bottom area of X square cm and extracted with an aqueous solvent of 100 × Xg or more, the collection rate within 1 hour from the start of the addition of the aqueous solvent is 50% or more. A method for producing a roasted grain extract characterized by satisfying certain conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010044616A JP5059152B2 (en) | 2010-03-01 | 2010-03-01 | Roasted grain extract, method for producing the same, and beverage containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010044616A JP5059152B2 (en) | 2010-03-01 | 2010-03-01 | Roasted grain extract, method for producing the same, and beverage containing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2011177109A JP2011177109A (en) | 2011-09-15 |
| JP5059152B2 true JP5059152B2 (en) | 2012-10-24 |
Family
ID=44689380
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010044616A Active JP5059152B2 (en) | 2010-03-01 | 2010-03-01 | Roasted grain extract, method for producing the same, and beverage containing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5059152B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6128769B2 (en) * | 2012-07-23 | 2017-05-17 | アサヒ飲料株式会社 | Method for producing barley tea beverage, method for producing flavor improver for adding barley extract, and method for producing color correction agent for adding barley extract |
| 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 |
| JP5719965B1 (en) * | 2014-11-06 | 2015-05-20 | ミツレフーズ株式会社 | Grain drink and method for producing grain drink |
| WO2023118341A1 (en) | 2021-12-22 | 2023-06-29 | Société des Produits Nestlé S.A. | Low sugar-based food compositions with roasted ingredient |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2589711B2 (en) * | 1987-11-09 | 1997-03-12 | サントリー株式会社 | Roasting method of barley for barley tea |
| JPH06261686A (en) * | 1993-03-11 | 1994-09-20 | Sapporo Breweries Ltd | Method for extracting ptisan |
| JPH07274831A (en) * | 1994-04-14 | 1995-10-24 | Sanei Gen F F I Inc | Tea beverage |
| JPH08275742A (en) * | 1995-10-24 | 1996-10-22 | Fukujiyuen:Kk | Green tea containing fermented unpolished rice |
| JP3796362B2 (en) * | 1998-10-15 | 2006-07-12 | タカラバイオ株式会社 | Method for producing cereal tea beverage |
| JP3362250B2 (en) * | 1999-02-25 | 2003-01-07 | 株式会社 伊藤園 | Production method of barley for barley tea |
| WO2008053885A1 (en) * | 2006-10-31 | 2008-05-08 | Suntory Holdings Limited | Processed job's tears product |
| JP5101913B2 (en) * | 2007-03-26 | 2012-12-19 | サントリーホールディングス株式会社 | Containerized mixed tea beverage |
-
2010
- 2010-03-01 JP JP2010044616A patent/JP5059152B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2011177109A (en) | 2011-09-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101501178B (en) | Process for producing flavor enhancer for beer and beer-like beverage and beverage of a roast material | |
| JP2010063431A (en) | Fermented alcoholic beverage having excellent cooling taste | |
| CN103141536A (en) | Natural extract containing xanthohumol, and method for the production thereof and products produced therefrom | |
| KR20130126568A (en) | Manufacturing method for maltose using rice and cereals, and manufacturing method for rice beer and cereal beer using maltose | |
| CN104357278B (en) | A kind of production method of jujube thick flavor aromatic white spirit | |
| JP5059152B2 (en) | Roasted grain extract, method for producing the same, and beverage containing the same | |
| CN101906361A (en) | Concentrate hopped wort and preparation method thereof | |
| WO2009142081A1 (en) | Roasted barley, barley tea bags using the same and method of producing roasted barley | |
| JP2008104408A (en) | Distilled liquor rich in flavor of roasted plant | |
| Phiarais et al. | Malting and brewing with gluten-free cereals | |
| JP2013188160A (en) | Malt drink and method for producing the same, and method for masking disagreeable flavor | |
| US20080305236A1 (en) | Beverage, Food Composition and Methods of Making Same | |
| KR101528228B1 (en) | Improvement the Dispersibility of Roasted Grain Flour and Thereof Manufacturing Method | |
| WO1998056262A1 (en) | Brewed product, foods, and beverages | |
| JP6534254B2 (en) | Method for producing beer-like effervescent beverage | |
| KR101617431B1 (en) | Manufacturing process of extract of sugar-conversion liquid using nuruk and extract of sugar-conversion liquid manufactured therefrom | |
| JP6795402B2 (en) | Manufacturing method of sugar-containing liquid | |
| JP2019208417A (en) | Method for producing fermented beer-taste beverage and method for imparting coffee-likeness to fermented beer-taste beverage | |
| KR101855003B1 (en) | Process for Oats Red Pepper Paste And Oats Red Pepper Paste Manufactured Thereby | |
| KR20120104463A (en) | Using the fermented beans, fermented flour, fried fermented soybeans, fermented soybean fermentation, fermentation fermented flour, soy sauce, miso, miso powder, pepper, chili powder and its manufacturing method | |
| JP3842253B2 (en) | Method for producing pearl barley food | |
| WO2019214692A1 (en) | Organic selenium-rich black rice beer and preparation method therefor | |
| JPS58884A (en) | Preparation of adlay vinegar | |
| CN108497091A (en) | A kind of preparation process smearing tea cream | |
| KR102681416B1 (en) | A Manufacturing method of malt tea-bag |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120316 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120427 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20120710 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20120801 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150810 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5059152 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |