JP6161342B2 - コーン茶の製造方法 - Google Patents
コーン茶の製造方法 Download PDFInfo
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- JP6161342B2 JP6161342B2 JP2013053060A JP2013053060A JP6161342B2 JP 6161342 B2 JP6161342 B2 JP 6161342B2 JP 2013053060 A JP2013053060 A JP 2013053060A JP 2013053060 A JP2013053060 A JP 2013053060A JP 6161342 B2 JP6161342 B2 JP 6161342B2
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- corn
- tea
- acetylpyridine
- flavor
- ppb
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- 240000008042 Zea mays Species 0.000 title claims description 89
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims description 89
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims description 89
- 235000005822 corn Nutrition 0.000 title claims description 89
- 244000269722 Thea sinensis Species 0.000 title claims description 65
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- AJKVQEKCUACUMD-UHFFFAOYSA-N 2-Acetylpyridine Chemical compound CC(=O)C1=CC=CC=N1 AJKVQEKCUACUMD-UHFFFAOYSA-N 0.000 claims description 33
- 238000000605 extraction Methods 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 19
- 235000013361 beverage Nutrition 0.000 claims description 13
- 239000003002 pH adjusting agent Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000013616 tea Nutrition 0.000 description 72
- 239000000796 flavoring agent Substances 0.000 description 26
- 235000019634 flavors Nutrition 0.000 description 26
- 239000000047 product Substances 0.000 description 22
- 235000013339 cereals Nutrition 0.000 description 18
- 239000003205 fragrance Substances 0.000 description 15
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- 238000011156 evaluation Methods 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
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- 235000009508 confectionery Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000009569 green tea Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000001471 micro-filtration Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
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- 235000014214 soft drink Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 description 1
- 239000000267 (Z)-hex-3-en-1-ol Substances 0.000 description 1
- PSINWXIDJYEXLO-UHFFFAOYSA-N 2,3-Diethyl-5-methylpyrazine Chemical compound CCC1=NC=C(C)N=C1CC PSINWXIDJYEXLO-UHFFFAOYSA-N 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
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- 239000004464 cereal grain Substances 0.000 description 1
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- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
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- 235000012041 food component Nutrition 0.000 description 1
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
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- 235000013824 polyphenols Nutrition 0.000 description 1
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- 239000012264 purified product Substances 0.000 description 1
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- 238000000926 separation method Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
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Description
(1)焙煎とうもろこしの粒を抽出原料とし、その抽出液に2−アセチルピリジンを添加することを特徴とする、コーン茶の製造方法。
(2)2−アセチルピリジン濃度が製品当たり(終濃度として)50〜410ppb(好ましくは80〜250ppb)となるように添加することを特徴とする、(1)に記載の方法。
(3)L値(LAB測色計で測定される明暗度)35〜60(好ましくは40〜56)の焙煎とうもろこしを抽出原料として使用することを特徴とする、(1)又は(2)に記載の方法。
(4)pH調整剤(例えば重曹、炭酸塩など)を抽出液に添加することを特徴とする、(1)〜(3)のいずれか1つに記載の方法。
(5)2−アセチルピリジンを抽出液に添加後に容器に充填し、殺菌することを特徴とする、(1)〜(4)のいずれか1つに記載の方法。
(7)容器詰め飲料である、(6)に記載のコーン茶。
以下のような配合、条件により、本発明のコーン茶を製造し、その香気成分分析を行った。
2−アセチルピリジン含有量の異なるコーン茶の官能評価をするため、以下の試験を行った。
Claims (3)
- L値35〜60の焙煎とうもろこしの粒を抽出原料とし、その抽出液に2−アセチルピリジンを添加後に、この調合液を殺菌及び容器充填し、2−アセチルピリジンを50〜410ppbの濃度で含有する容器詰め飲料とすることを特徴とする、コーン茶の製造方法。
- pH調整剤を抽出液に添加することを特徴とする、請求項1に記載の方法。
- 2−アセチルピリジンを50〜410ppbの濃度で含有する容器詰め飲料である、焙煎とうもろこし粒抽出コーン茶。
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JP2013053060A JP6161342B2 (ja) | 2013-03-15 | 2013-03-15 | コーン茶の製造方法 |
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JP2013053060A JP6161342B2 (ja) | 2013-03-15 | 2013-03-15 | コーン茶の製造方法 |
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JP2014176355A JP2014176355A (ja) | 2014-09-25 |
JP6161342B2 true JP6161342B2 (ja) | 2017-07-12 |
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JP2013053060A Active JP6161342B2 (ja) | 2013-03-15 | 2013-03-15 | コーン茶の製造方法 |
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Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2017148021A (ja) * | 2016-02-26 | 2017-08-31 | 味の素ゼネラルフーヅ株式会社 | 粉末状茶飲料用組成物、茶飲料、及びそれらの製造方法 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01289472A (ja) * | 1988-05-14 | 1989-11-21 | Urugimura | 飲用製品用コーン |
JP2510359B2 (ja) * | 1990-11-30 | 1996-06-26 | 株式会社トン | トウモロコシ茶の製造法 |
JPH05176681A (ja) * | 1991-10-31 | 1993-07-20 | Houwaen:Kk | コーンティーおよびその製造方法 |
JPH0833468A (ja) * | 1994-07-22 | 1996-02-06 | Noboru Akiyama | 茶用とうもろこし焙煎粒及びとうもろこし茶の製造方法 |
JP2002069479A (ja) * | 2000-08-30 | 2002-03-08 | Shiono Koryo Kk | 香質改善剤、香料組成物、香粧品または食品 |
JP2005143467A (ja) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | 茶フレーバー組成物 |
JP2006020526A (ja) * | 2004-07-06 | 2006-01-26 | Kiyomitsu Kawasaki | コーヒーフレーバー組成物および該フレーバー組成物を含有する飲食品類 |
JP4839203B2 (ja) * | 2006-12-21 | 2011-12-21 | 花王株式会社 | 液体調味料 |
JP2009023964A (ja) * | 2007-07-20 | 2009-02-05 | Ogawa & Co Ltd | ダイエット効果付与剤、ダイエット香料組成物、ダイエット香粧品及びダイエット飲食品 |
JP5713662B2 (ja) * | 2010-12-24 | 2015-05-07 | キリンビバレッジ株式会社 | レギュラーコーヒー香味感を保持したコーヒー飲料、その製造方法、及びその香味付与のための香料組成物 |
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