JP5534391B2 - Container-packed buckwheat tea beverage and method for producing the same - Google Patents

Description

  The present invention relates to a packaged buckwheat tea beverage and a method for producing the same.

  The extract of buckwheat is widely drunk as buckwheat tea and is now also provided as a packaged beverage. Buckwheat tea is preferred as a favorite product, and also contains an active ingredient such as rutin and is also provided as a functional food (for example, Patent Document 1).

  Usually, buckwheat berries used in buckwheat tea are roasted. Roasting is performed to impart flavor to buckwheat tea and improve taste. However, if the degree of roasting is too high, bitterness is produced, whereas if the degree of roasting is too low, the aroma and taste are weak and unsuitable for drinking. Conventionally, the degree of roasting varies depending on the conditions of the roasting equipment, etc., and often depends on the experience of the producer, and it has been difficult to maintain a good quality with a good taste.

  Moreover, since transparent containers, such as a PET bottle, are often used as a beverage container in recent years, it is not preferable that precipitation occurs. However, buckwheat tea may cause precipitation due to various components in addition to rutin contained in the liquid, and there is a problem that such precipitation is not preferable as it reduces the commercial value.

JP-A-60-262585

  In view of the above problems, an object of the present invention is to provide a container-packed buckwheat tea beverage having excellent taste and suppressing the occurrence of precipitation, and a method for producing the same.

According to one aspect of the present invention, it is extracted from a roasted buckwheat that contains at least a portion of tartary buckwheat, and (R) Rutin and (Q) Quercetin content weight ratio [(R) / (Q)] When the weight ratio [(S) / (G)] of A, (S) sucrose and (G) glucose is B, 25 ≦ A ≦ 64, 0.5 ≦ B / A ≦ 1.5 A packaged buckwheat tea drink characterized by the above is provided.

From another aspect of the present invention, a container-packed buckwheat tea comprising a step of roasting buckwheat seed at least partially containing tartary buckwheat and a step of extracting the roasted buckwheat seed to obtain an extract A method for producing a beverage, wherein the roasting comprises the content ratio [(R) / (Q)] of (R) rutin and (Q) quercetin in each of the extract and the packaged buckwheat tea beverage . When the content ratio [(S) / (G)] of A, (S) sucrose and (G) glucose is B, 25 ≦ A ≦ 64 and 0.5 ≦ B / A ≦ 1.5. A method for producing a container-packed buckwheat tea beverage is provided.

From another aspect of the present invention , (R) rutin and (Q) quercetin in each of an extract obtained by extracting roasted buckwheat seed containing at least part of tartary buckwheat seed and a container-packed buckwheat tea beverage When the content weight ratio [(R) / (Q)] of A is A and the content weight ratio [(S) / (G)] of (S) sucrose and (G) glucose is B, 25 ≦ A ≦ 64, There is provided a method for suppressing the occurrence of starch in a packaged buckwheat tea beverage, characterized by roasting buckwheat so that 0.5 ≦ B / A ≦ 1.5.

In another aspect of the present invention, (R) rutin and (Q) in each of the extract obtained by extracting roasted buckwheat seed containing tartary buckwheat seed at least in part and the packaged buckwheat tea beverage When the weight ratio of quercetin [(R) / (Q)] is A and the weight ratio of (S) sucrose and (G) glucose is [(S) / (G)], B ≦ 25 ≦ A ≦ 64 , 0.5 ≦ B / A ≦ 1.5, a method for improving the taste of a packaged buckwheat tea beverage characterized by roasting buckwheat berries .

The buckwheat used is tartary buckwheat or common buckwheat.

  ADVANTAGE OF THE INVENTION According to this invention, it can provide the container-packed buckwheat tea drink which has the outstanding taste, and generation | occurrence | production of precipitation was suppressed, and its manufacturing method.

The figure which shows the relationship between the content weight ratio of rutin and quercetin, and roasting time. The figure which shows the relationship between the content weight ratio of sucrose and glucose, and roasting time. The figure which shows the relationship between rutin content and roasting time. The figure which shows the relationship between sucrose content and roasting time. The figure which shows the relationship between glucose content and roasting time. The figure which shows the relationship between a rutin / quercetin ratio and a sucrose / glucose ratio. The figure which shows the result of the sensory test about Examples 1-1-4 and Comparative Examples 1-1 and 1-2. The figure which shows the result of the sensory test about Examples 2-1 to 4 and Comparative Examples 2-1 and 2-2. The figure which shows the result of the sensory test about Examples 3-1 to 4 and Comparative Examples 3-1 and 3-2.

  In the first aspect of the present invention, a method for producing a container-packed buckwheat tea beverage having an excellent taste and suppressing the occurrence of precipitation is provided.

  The present inventors can control the degree of roasting of buckwheat by using the component contained in the extract of buckwheat as an index, thereby having excellent taste and precipitation. It has been found that a container-packed buckwheat tea beverage with suppressed generation can be stably provided.

  In addition, the extract of buckwheat may be provided as it is as a buckwheat tea beverage, or may be provided diluted or concentrated. Moreover, a pH adjuster and an additive may be added. In this specification, a solution obtained by extracting from buckwheat berries is referred to as an extract, and a solution prepared with or without processing the extract is referred to as buckwheat tea.

  In a first aspect, a method for producing a container-packed buckwheat tea beverage comprises a step of roasting buckwheat berries, and a step of extracting the roasted buckwheat berries to obtain an extract. The weight ratio [(R) / (Q)] of (R) rutin (ppm) and (Q) quercetin (ppm) contained in the extract is A, (S) sucrose (ppm) and (G) When the content weight ratio [(S) / (G)] of glucose (ppm) is B, the conditions are 25 ≦ A ≦ 64 and 0.5 ≦ B / A ≦ 1.5.

  The concentrations of rutin, quercetin, sucrose, and glucose are expressed in ppm. However, since each component is quantified at the same time, the value can be regarded as corresponding to the weight ratio.

  (R) Rutin and (Q) Quercetin content weight ratio A [A = (R) / (Q)], (S) Sucrose and (G) glucose content weight ratio B [B = (S) / (G) ], The extract solution having 25 ≦ A ≦ 64 and 0.5 ≦ B / A ≦ 1.5 has good taste and is excellent in that the suspended matter contained in the extract solution is small and precipitation is difficult to occur. Has properties.

  By determining the roasting conditions so that the content ratio of the extract is within the above range, the degree of roasting can be made appropriate, the container has excellent taste and the occurrence of precipitation is suppressed. Stuffed buckwheat tea beverage can be provided stably. Here, the roasting conditions mean heating conditions including roasting time and temperature.

  On the other hand, when the weight ratio A [(R) / (Q)] of (R) rutin and (Q) quercetin is less than 25, it indicates that the degree of roasting is too high. When the degree of roasting is too high, the bitterness and savory taste become strong and the taste deteriorates. Moreover, when the weight ratio A [(R) / (Q)] of (R) rutin and (Q) quercetin exceeds 64, it indicates that the degree of roasting is too low. When the degree of roasting is too low, the sourness and savory taste are strong, while the sweetness and roasted fragrance are weak and the taste is not excellent. Further, when the content ratio B (B = (S) / (G)] of (S) sucrose and (G) glucose is used, if B / A exceeds 1.5, the degree of roasting is high. On the other hand, when B / A is less than 0.5, it indicates that the degree of roasting is low, and in any case, the taste deteriorates.

  In this embodiment, it is preferable to further include tartary buckwheat and common buckwheat as raw materials for buckwheat tea. Tartary buckwheat is rich in rutin, known as vitamin P, but is known to have a unique bitter taste. By using both common buckwheat and tartary buckwheat, a good-tasting buckwheat tea can be prepared while containing many active ingredients useful as a health food such as rutin.

  Ordinary buckwheat and tartary buckwheat can be mixed in any ratio. For example, with respect to 100 parts by weight of tartary buckwheat, normal buckwheat can be mixed at a ratio of 0 to 250 parts by weight, and it is preferable to mix normal buckwheat at a ratio of 25 to 200 parts by weight. It is preferable to mix at a ratio of 40 to 180 parts by weight.

  In this embodiment, it is further preferable to determine the roasting conditions so that the content of rutin in the extract is 69 ppm or more when the Brix degree is 0.15 to 0.3. When the content of rutin in the extract is 69 ppm or more, the degree of roasting is not too high, and buckwheat tea having an excellent taste can be provided. Moreover, since roasting is not too high, it is possible to prevent an active ingredient such as rutin from being decomposed and to reduce its content, and since it contains a large amount of active ingredient, it maintains a high effect as a functional food. Can do.

  In this embodiment, the roasting conditions are further adjusted so that the sucrose content in the extract is 48 ppm or more when the Brix degree is 0.15 to 0.3 when measured by the following measurement method. It is preferable to determine.

Hereinafter, a method for measuring the saccharide content will be described.
The saccharide content is quantified by comparing the response ratio of the detector with a calibration curve after separation by high performance liquid chromatography (HPLC). Examples of the detection method of the detector include ultraviolet-visible detection, fluorescence detection, differential refractive index, and electrochemical detection. Since saccharides are limited in ultraviolet absorption in the low wavelength region and do not have fluorescence, it is difficult to quantify by UV-visible region and fluorescence detection, and derivatization with a fluorescent label reagent or the like is necessary. Therefore, a differential refraction or electrochemical detection technique is recommended for simple and rapid analysis, but electrochemical detection is preferred because of its excellent detection sensitivity. In this comparative example and example, quantification is performed by an amperometric detector.

  When the content of sucrose in the extract is 48 ppm or more, the degree of roasting is not too high, and buckwheat tea having an excellent taste can be provided.

  In this embodiment, the Brix degree is preferably in the range of 0.15 to 0.3, more preferably 0.2 to 0.3, still more preferably 0.217 to 0.3, particularly 0.22. It is preferable from the surface of taste that it is -0.3.

  In the present invention, the Brix degree means the solid content in the solution, and is measured with a commercially available sugar content meter or refractometer.

  An extract having a Brix degree within the above range has an appropriate concentration and can be preferably drunk as buckwheat tea.

  In this embodiment, preferable roasting conditions can be, for example, roasting at 160 to 210 ° C. for 6 to 21 minutes, and more preferably 9 to 21 minutes. However, the roasting temperature and time are not limited to this, and can be determined such that each component contained in the extract falls within the above range as described above.

  In the method for producing a packaged buckwheat tea beverage according to this aspect, as described above, by using the components contained in the extract of buckwheat berries as an index, appropriate roasting conditions are determined, and the buckwheat berries are roasted. . Next, the roasted buckwheat berries are extracted to obtain an extract. The extraction method can be performed by any method known in the art, for example, warm extraction with hot water.

  If necessary, the extract is adjusted to pH with vitamin C, sodium ascorbate, or the like, and a pH adjuster such as sodium bicarbonate, sodium bicarbonate, or potassium carbonate. In addition, as necessary, additives such as antioxidants such as ascorbic acid and sodium ascorbate, fragrances, emulsifiers, preservatives, sweeteners, colorants, thickening stabilizers, seasonings, strengthening agents, etc. alone or in combination To make a buckwheat tea drink.

  The buckwheat tea thus prepared is filled into a container to obtain a packed buckwheat tea drink. The container is preferably a container that can be sealed, but the container is not limited to this, and any container that is usually used in the art can be used.

  Furthermore, sterilization is performed at any stage of the manufacturing process as necessary. The sterilization conditions may be selected by a method that can achieve the same effect as the conditions defined in the Food Sanitation Law. For example, when a heat-resistant container is used as the container, retort sterilization may be performed. When a non-heat resistant container is used as the container, for example, the preparation liquid can be sterilized at a high temperature for a short time using a plate heat exchanger or the like and then cooled to a predetermined temperature and filled with a hot pack or aseptically filled after cooling. .

  By the above method, the container-packed buckwheat tea drink which has the outstanding taste and the generation | occurrence | production of precipitation was suppressed can be manufactured.

  Furthermore, from another aspect of this embodiment, by determining the roasting conditions as described above, the buckwheat fruit for producing a container-packed buckwheat tea beverage with excellent taste and reduced occurrence of precipitation A roasting method and a method for suppressing the occurrence of precipitation in a packaged buckwheat tea beverage are provided.

  In a second aspect of the present invention, a packaged buckwheat tea beverage having excellent taste and suppressing the occurrence of precipitation is provided.

  The container-packed buckwheat tea drink in the second aspect has a content weight ratio [(R) / (Q)] of (R) rutin (ppm) and (Q) quercetin (ppm) in the range of 25 to 64, (R) Rutin and (Q) Quercetin content weight ratio A [A = (R) / (Q)], (S) Sucrose and (G) glucose content weight ratio B [B = (S) / ( G)], 0.5 ≦ B / A ≦ 1.5.

  Extracts satisfying 25 ≦ A ≦ 64 and 0.5 ≦ B / A ≦ 1.5 have low bitterness, sourness and gummy taste, high sweetness and roasted flavor, and excellent taste. The extract contains less suspended matter and is less likely to precipitate.

  When the weight ratio [(R) / (Q)] of (R) rutin and (Q) quercetin is less than 25, the bitterness and harsh taste are strong and the taste is not preferred. In addition, when the weight ratio [(R) / (Q)] of (R) rutin and (Q) quercetin exceeds 64, the acidity and gummy taste are strong, while the sweetness and roasted aroma are weak, and the taste is It is not preferable. In addition, the content weight ratio [B = (S) / (G)] of (S) sucrose and (G) glucose is equal to the content weight ratio A [A = (R) / (R) of (R) rutin and (Q) quercetin. Q)], if B / A is less than 0.5 or more than 1.5, the bitterness and harsh taste are strong and the taste is not preferred.

  The container-packed buckwheat tea beverage according to this aspect preferably further has a rutin content of 69 ppm or more. A buckwheat tea beverage having a rutin content of 69 ppm or more can have a higher effect as a functional food.

  Further, the sucrose content in the packaged buckwheat tea beverage is preferably 48 ppm or more when measured by the method described in the first aspect. A buckwheat tea beverage having a sucrose content of 48 ppm or more has a low bitterness, sourness and gummy taste, a high sweetness and roasted flavor, and an excellent taste.

  Furthermore, it is preferable from the surface of taste that the Brix degree (Brix) in the packaged buckwheat tea beverage is 0.15 to 0.3, more preferably 0.2 to 0.3, and still more preferably 0.217. From the aspect of taste, it is preferable that it is -0.3, especially 0.22-0.3. Buckwheat tea having a Brix degree within the above range has an appropriate concentration and can be preferably drunk as buckwheat tea.

  In this aspect, a packaged buckwheat tea beverage in which a buckwheat tea as described above is filled in a container is provided. Here, the container is preferably sealable, but is not limited thereto. Containers include, but are not limited to, for example, containers made from metal, glass, plastic, paper, and / or paper combined with metal or plastic film. For example, transparent plastic containers such as transparent glass bottles, molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), and multilayer molded containers provided with an oxygen barrier layer can be used.

A test was conducted on the relationship between the degree of roasting, the content of components contained in the extract and the taste.
The pregelatinized and dried tartary buckwheat and normal buckwheat are mixed at a ratio of 2: 0, 2: 1, and 2: 2, and the surface temperature is 160 by thermostat using an electric heater (hot plate). It was controlled at ˜210 ° C. and an average of about 180 ° C., and the fruit was added at a temperature of 180 ° C. and roasted for 3, 6, 9, 15, 21 and 30 minutes. For each condition, the buckwheat seeds after roasting were extracted to obtain a sample of the extract. Next, the content of each component contained in the sample was measured. Moreover, the sensory test was done about each sample.

  The extraction of buckwheat was performed as follows. 30 times the amount of warm water heated to 95 ° C. was added to the weight of buckwheat. While stirring for about 1 minute every 5 minutes, the water temperature of 95 ° C. was maintained, and extraction was performed by heating for 50 minutes. Next, the extract and the residue were separated using a metal net, and the extract was cooled to 25 ° C. and then subjected to flannel filtration and filter paper filtration (Toyo Filter Paper No. 2). Next, vitamin C was added to a final concentration of 300 ppm after dilution, the pH was adjusted to about 6.4 using sodium hydrogencarbonate, ion-exchanged water was added, and buckwheat per final dilution shown in Table 1 was added. Dilute to actual volume. For example, in the case of Comparative Example 2-1, extraction was performed by adding 1080 mL of hot water to 24 g of tartary buckwheat and 12 g of normal buckwheat that were roasted for 3 minutes. This was heat sterilized by hot pack and retort sterilized to obtain samples of predetermined examples and comparative examples.

<Analysis method>
The content of each component in each sample was measured as follows.
<Measurement of glucose and sucrose>
100 μL of 100 mM sodium hydroxide aqueous solution, 2 μL of 1000 ppm lactose aqueous solution, and 798 μL of distilled water were added to 100 μL of the sample stock solution to obtain a stock solution for analysis. The stock solution for analysis was passed through a solid layer carrier (BOND Elut-SAX, 1 mL, manufactured by Varian) washed with 1 mL of methanol and 10 mM aqueous sodium hydroxide. The first 100 μL was discarded, and then 300 μL obtained was used as a sample for analysis. For the calibration curve sample, each solution was prepared by diluting a stock solution containing 10 ppm of sucrose, glucose and lactose to 0.3125 ppm in 6 stages. Further, as a calibration specimen, a calibration lactose solution was prepared in which the sample was replaced with distilled water in the preparation of the analytical stock solution. The analysis sample, calibration curve sample, and calibration sample were each passed through a 0.45 μm cartridge filter, and then subjected to HPLC analysis using the equipment and conditions described below. The result obtained is that the correction coefficient k = (L ′) / (L) obtained by dividing the lactose value (L ′) of the calibration sample by the lactose value (L) of each analysis sample is calculated for each analysis sample. The concentration of the stock solution for analysis was obtained by multiplying the analysis values of glucose and sucrose, and the content in the sample stock solution was obtained by further multiplying by the dilution rate.

(Analysis conditions)
Sample injection volume: 25 μL, flow rate: 1.0 mL / min, eluent A: 0.2 M aqueous sodium hydroxide, eluent B: 1 M aqueous sodium acetate, eluent C: distilled water, column temperature 30 ° C.

(Analytical equipment)
The model numbers of the constituent units of the HPLC apparatus are as follows (all manufactured by Nippon Dionex). Detector: Integrated amperometry detector EC50A, Oven: TCC-100, Pump: GP50, Autosampler: AS50, Analysis software: CHROMELEON, Column: Carbopac PA1 (Guard column: Diameter 4 x 50mm, Separation column: Diameter 4 x Length 250mm).

(Concentration gradient condition)
Time (eluent A / eluent B / eluent C)
0-14 minutes (15/0/85)
30 minutes (100/0/0)
31-40 minutes (0/100/0)
41-55 minutes (15/0/85)

<Measurement of rutin and quercetin>
A sample stock solution passed through a 0.45 μm cartridge filter was directly used as a sample for analysis. For the calibration curve rutin and quercetin, a commercially available reagent (manufactured by Nacalai Tesque) was used to prepare an appropriate solution to prepare a calibration curve sample. The sample for analysis and the sample for calibration curve were subjected to HPLC analysis using the equipment and conditions described below.

(Analysis conditions)
Sample injection volume: 10 μL, flow rate: 0.55 mL / min, eluent A: 0.1% phosphoric acid aqueous solution, eluent B: 0.1% phosphoric acid acetonitrile solution, column temperature 40 ° C.

(Analytical equipment)
The model numbers of the constituent units of the HPLC apparatus are as follows. Detector: Waters 2996 photodiode array detector (manufactured by Japan Waters, detection wavelength: 355 nm), HPLC system: Waters 2695 alliance separation module (manufactured by Japan Waters), analysis software: Empower (manufactured by Japan Waters), column: Hydrosphere C18 HS-3E3 (YMC, diameter 3 x length 250mm).

(Concentration gradient condition)
Time (eluent A / eluent B)
0-9 minutes (100/0)
10 minutes (95/5)
12 minutes (80/20)
17.5 minutes (70/30)
18-21.5 minutes (40/60)
22-30 minutes (100/0)

<Sensory test>
Eight adult volunteers sampled each sample, evaluated each evaluation item numerically, and calculated the average value. The evaluation items were bitterness, sourness, savory taste, roasted fragrance, and comprehensive evaluation (preference). The evaluation of the taste was expressed by a numerical value of 1 to 5 as “1: No, 2: Weak, 3: Normal, 4: Slightly strong, 5: Strong”. The evaluation of the overall evaluation is expressed in five stages, and “1: disliked / bad”, 3: normal, 5: likes / delicious, the higher the evaluation, the higher the numerical value.

<Evaluation by taste sensor>
As the taste sensor, SA402B taste recognition device manufactured by Intelligent Sensor Technology Co., Ltd. was used. In the taste recognizing device SA402B, the difference in the taste strength of the test liquid is converted into an estimated numerical value using a conversion formula based on Weber's law. In the mapping using the estimated numerical value, it is assumed that the difference of numerical value 1 allows a human to identify the difference in taste. The measured value of each sample was obtained as a relative value using the numerical value obtained for the sample of 15 minutes, which is the median roasting time, as a reference value.

<Evaluation of starch>
The bottom of the sample that was allowed to stand in a constant temperature dryer at 65 ° C. for 6 days was visually observed.

<Result>
The conditions of each sample in the examples and comparative examples are shown in Table 1. The contents and ratios of the components in each sample are shown in Table 1 and FIGS. Moreover, the result of the sensory test about each sample and the evaluation by a taste sensor was shown to Tables 2-4 and FIGS. Further, it was observed whether or not starch was generated after standing at 65 ° C. for 6 days, and the results are shown in Table 1. Samples that were visually slightly altered but acceptable as a packaged beverage were represented by +, when clear starch was generated, represented by ++, and when no change was observed, represented by-.

  FIG. 1 shows the weight ratio R / Q of (R) rutin and (Q) quercetin. FIG. 1 shows that the R / Q value tends to decrease as the roasting time increases.

  FIG. 2 shows the content weight ratio S / G of (S) sucrose and (G) glucose. FIG. 2 indicates that the S / G value increases for about 6 minutes from the start of roasting, but decreases as roasting continues.

  FIGS. 7 to 9 show samples (group 1: Examples 1-1 to 1-4 and Comparative Examples 1-1 and 2) having different mixing ratios of tartary buckwheat and normal buckwheat, (Group 2: Examples 2- 1 to 2-4 and Comparative Examples 2-1 to 2) and (3 groups: Examples 3-1 to 3-4 and Comparative Examples 3-1 to 2) are graphs showing the results of sensory tests. . In each of FIGS. 7 to 9, the result of the comprehensive evaluation is high when the roasting time is 6 to 30 minutes, higher when the roasting time is 9 to 30 minutes, and the roasting time is 21 minutes. The sample with a slightly stronger roast was particularly highly appreciated.

  On the other hand, in the taste test using the taste sensor, when the relative value was determined based on the median value of roasting time (15 minutes) performed in the test, a numerical value of 2 or more was observed at the roasting time of 30 minutes. . This coincided with the sensory test results in which the bitterness increased with roasting. On the other hand, in the comprehensive evaluation, the sensory test also obtained a relatively good result for the roasted product for 30 minutes, which is presumed to be due to the masking effect by the roasted incense, for example, a child whose taste and smell are not developed. In the elderly and young people, the masking effect was not expected, and it was expected that the intake of the beverage would be difficult.

  For the above reasons, it is considered that the roasting time is preferably less than 30 minutes. Therefore, a preferable roasting time can be 6 to 21 minutes.

  From FIG. 1, the R / Q value at a roasting time of 6 to 21 minutes is in the range of about 25 to about 64. Further, from FIG. 6, the S / G value (B) at the roasting time of 6 to 21 minutes is in the range of 0.5 to 1.5 when the ratio with the R / Q value (A) is taken.

  Therefore, when R / Q is in the range of 25 to 64 and R / Q (= A) and S / G (= B) are 0.5 ≦ B / A ≦ 1.5, this embodiment The roasting time in the example is 6 to 21 minutes, and this can be an appropriate roasting condition. It has been shown that when roasting is performed according to such appropriate roasting conditions, buckwheat tea having excellent taste and suppressed precipitation can be produced.

  FIG. 3 is a graph showing the relationship between roasting time and rutin content. FIG. 3 shows that the content of rutin decreases as the roasting time increases. The rutin content at a roasting time of 21 minutes is about 69 ppm. Therefore, roasting, extracting and diluting so that the rutin content is about 69 ppm or more has excellent taste and is precipitated. Buckwheat tea with reduced generation can be produced.

  FIG. 4 is a graph showing the relationship between roasting time and sucrose content. From FIG. 4, it can be seen that the longer the roasting time, the lower the sucrose content, and in particular, the roasting time rapidly decreases between 15 and 21 minutes. The sucrose content at a roasting time of 21 minutes is about 48 ppm. Therefore, by roasting, extracting and diluting so that the sucrose content is about 48 ppm or more, it has excellent taste and is precipitated. Buckwheat tea with reduced generation can be produced.

  Sucrose has the property of being degraded by caramelization or the like at 140 to 150 ° C. or more and decreasing, while it does not change at less than 100 ° C. The sensory test results also show that the roasted fragrance is enhanced as the roasting time becomes longer. One of the causes is caramelization of sucrose. On the other hand, “burning” such as sucrose can be considered as one of the causes of increasing bitterness and gummy taste.

  FIG. 5 is a graph showing the relationship between roasting time and glucose content. FIG. 5 shows that the glucose content decreases in the early stage of roasting but does not change much thereafter. It is known that glucose is subjected to a Maillard reaction or the like by heating to produce an aromatic compound such as furfural. Roasting for less than 6 minutes is more abundant than other samples, but this does not proceed sufficiently because the heating is weak, and the production of aromatic compounds is suppressed, so that glucose remains. It is thought that. Also in the sensory test, the roasting fragrance was low in the roasting for a short time, and the overall evaluation (preference) was also low.

  FIG. 6 is a graph showing the relationship between the rutin / quercetin ratio A (= R / Q) and the sucrose / glucose ratio B (= S / G). From FIG. 6, for each straight line, the solid line indicates B / A = 0.5 and the dotted line indicates B / A = 1.5. The comparative examples in each group are outside the range defined by these line segments. On the other hand, since all examples excellent in taste fall within the range of these line segments, buckwheat tea having excellent taste is provided by roasting and extracting buckwheat so as to fall within this range. It becomes possible.

  Table 1 also shows that starch is more likely to occur as the roasting time is shorter. In particular, in Comparative Examples 2-1 and 3-1 having a short roasting time, starch was clearly observed on the 6th day after being left standing. These samples had a higher R / Q ratio compared to the other samples. On the other hand, no starch was observed in the sample having a long roasting time.

  In the sensory test, the sample with a short roasting time was felt to have a strong sourness and gummy taste, and the overall evaluation was also low. On the other hand, samples with a long roasting time seemed to have a strong taste and bitterness, but were relatively high in the overall evaluation. The sample with a long roasting time increased in bitterness in proportion to the roasting time as measured by the taste sensor. However, in the sensory test, the bitterness did not increase significantly even when the roasting time was increased. This suggests the possibility that bitterness was masked by roasting incense, etc., but the incense is too strong, so conversely for infants and young people whose taste is not sufficiently developed It also suggests that bitterness may be directly enhanced.

Claims (6)

Extracted from a roasted buckwheat that at least partially contains tartary buckwheat, and the content ratio A [(R) / (Q)] of (R) rutin and (Q) quercetin is within the range of 25-64 A packaged buckwheat tea beverage characterized by having the following formula (I) and having a sucrose content of 48 ppm or more as measured by an analytical method using HPLC :
0.5 ≦ B / A ≦ 1.5
(I)
Here, B is the content weight ratio [(S) / (G)] of (S) sucrose and (G) glucose.   The packaged buckwheat tea beverage according to claim 1, wherein the content of rutin is 69 ppm or more. Roasting buckwheat at least partially containing tartary buckwheat, and
  Extracting the roasted buckwheat seed to obtain an extract;
A method for producing a container-packed buckwheat tea beverage comprising:
  In the roasting, the weight ratio A [(R) / (Q)] of the content of (R) rutin and (Q) quercetin in each of the extract and the packaged buckwheat tea beverage is in the range of 25 to 64. In addition, the sucrose content in each of the extracted liquid and the packaged buckwheat tea beverage is 48 ppm or more when measured by an analytical method using HPLC while satisfying the following formula (I). A method for producing a packaged buckwheat tea beverage characterized by:
0.5 ≦ B / A ≦ 1.5 (I)
Here, B is the content ratio [(S) / (G)] of (S) sucrose and (G) glucose in each of the extract and the packaged buckwheat tea beverage. The said roasting is performed so that content of the rutin in each of the said extract and this container-packed buckwheat tea drink may be 69 ppm or more, The manufacture of the container-packed buckwheat tea drink of Claim 3 characterized by the above-mentioned. Method. Weight ratio A of the contents of (R) rutin and (Q) quercetin in each of the extract obtained by extracting roasted buckwheat seed containing at least part of tartary buckwheat seed and the packaged buckwheat tea beverage [(R) / (Q)] is in the range of 25 to 64 and satisfies the following formula (I), and the sucrose content in each of the extract and the packaged buckwheat tea beverage is determined by HPLC. A method for suppressing the occurrence of starch in a packaged buckwheat tea beverage characterized by roasting buckwheat so as to be 48 ppm or higher as measured by the analysis method used:
0.5 ≦ B / A ≦ 1.5 (I)
Here, B is the content ratio [(S) / (G)] of (S) sucrose and (G) glucose in each of the extract and the packaged buckwheat tea beverage. Weight ratio A of the contents of (R) rutin and (Q) quercetin in each of the extract obtained by extracting roasted buckwheat seed containing at least part of tartary buckwheat seed and the packaged buckwheat tea beverage [(R) / (Q)] is in the range of 25 to 64 and satisfies the following formula (I), and the sucrose content in each of the extract and the packaged buckwheat tea beverage is HPLC A method for improving the taste of a container-packed buckwheat tea drink characterized by roasting buckwheat berries so as to be 48 ppm or more as measured by an analysis method using
0.5 ≦ B / A ≦ 1.5 (I)
Here, B is the content ratio [(S) / (G)] of (S) sucrose and (G) glucose in each of the extract and the packaged buckwheat tea beverage.

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