JP6309214B2 - Roasted tea beverage - Google Patents

Description

  The present invention relates to a roasted tea beverage. In particular, the present invention relates to a roasted tea beverage that contains an extract of a roasted plant raw material and maintains a preferred flavor even when stored for a long period of time.

  In recent years, in the beverage industry, health-oriented and high-value-added orientations are increasing. However, when natural materials (also referred to as “plant raw materials” in this specification) are extracted as they are to obtain an extract, there is bitterness, pungent odor or astringency, and beverages sold in containers are stored for a long time. There may be a problem that it is difficult to suppress precipitation at the time. Thus, it is known to improve ease of drinking and storage stability by obtaining an extract after roasting a plant raw material, as seen in crude drugs.

  For example, the water extract of each roast of barley (Hordeum vulgare) and barley (Coix lacryma-jobi var. Ma-yuen) belonging to the Gramineae family is blended as barley tea, pearl barley tea, and mixtures thereof. It is drunk as tea (in the present specification, these are sometimes collectively referred to as “barley tea-containing beverage”). These barley tea-containing beverages (mainly barley tea) are beverages with a fragrant fragrance derived from roasting, with low caffeine content and low irritation to the stomach, etc., lowering body temperature, improving blood flow, etc. For reasons such as having a physiological effect, it is drunk on a daily basis, especially in summer.

  Various ideas have been proposed for improving the flavor of these barley tea-containing beverages sold in the form of containers. For example, a barley tea-containing beverage with improved aftertaste by blending an aqueous extract of herbal water into a roasted barley and / or pigeon water extract (Patent Document 1), fucoidan derived from brown algae Containing barley tea drink with reduced gummy taste (Patent Document 2), the amount of polysaccharide combined with the amount of starch and β-glucan, the amount of maltose, the ratio of the catechin amount to the amount of maltose, the soluble solid content derived from wheat Adjusted to certain conditions, has astringent taste, and has an excellent flavor balance even if it is drunk at any temperature. By containing a certain amount of container-packed barley tea beverage (Patent Document 3), glucose and fructose, sweetness and umami taste are improved. There is a barley tea beverage (Patent Document 4) in which the original flavor of wheat is harmonized in a well-balanced manner. In addition, for containered hojicha beverages, the concentration of monosaccharides and disaccharides, the ratio of the concentration of disaccharides to the concentration of monosaccharides, and the ratio of the concentration of sugars to the concentration of gallic acid are adjusted to certain conditions, thereby It has been reported that a container-packed beverage having a strong roasting incense and a clean aftertaste can be obtained while the aftertaste of the beverage is light (Patent Document 5).

JP 2010-268774 A JP 2003-102450 A Japanese Patent No. 5180361 JP 2004-49145 A Republished 2010-98391

  A roasted tea beverage obtained by blending a roasted plant raw material extract is characterized by a fragrant fragrance (roasted incense) derived from roasting. However, in the form of container-packed beverages that are stored for a long period of time (especially in the form of transparent containers that are permeable to oxygen), roasted incense may be caused by the effects of heat history such as heat sterilization or storage in a refrigerated state, or light irradiation There is a problem that it is easy to decrease or change, and the harmonious flavor of roasting fragrance and sweetness and richness is easy to break.

  An object of the present invention is to provide a roasted tea beverage in which the roasted aroma and the sweetness and richness are harmonized.

  As a result of intensive studies to solve the above problems, the present inventors have formulated one or more water-soluble dietary fibers selected from the group consisting of plant gums and viscous polysaccharides into roasted tea beverages. The present inventors have found that the cornered taste peculiar to roasted tea can be softened and the storage stability of the characteristic roasted incense is increased, and the present invention has been completed.

That is, although not limited to this, this invention includes the following.
(1) A concentration of 1.2% by weight or less of one or more water-soluble dietary fibers selected from the group consisting of plant gums and viscous polysaccharides, containing a roasted plant raw material extract Container-packed roasted tea drink obtained by adding in
(2) The roasted tea beverage according to (1), wherein the water-soluble dietary fiber is obtained from beans and / or cereals.
(3) The roasted tea beverage according to (1) or (2), which is a beverage containing barley tea.
(4) The roasted tea beverage according to any one of (1) to (3), wherein the Na ion concentration is 5.5 mg / 100 ml or less.
(5) The roasted tea beverage according to any one of (1) to (4), wherein an antioxidant is not added.
(6) The roasted tea beverage according to any one of (1) to (5), wherein the beverage designated additive is not added.
(7) One or more water-soluble dietary fibers selected from the group consisting of plant gums and viscous polysaccharides are added to the roasted plant raw material extract, and 1. A method for producing a container-packed roasted tea beverage, comprising: a step of obtaining a beverage containing the water-soluble dietary fiber at a concentration of 2% by weight or less; and a step of filling the obtained beverage into a container.

  The roasted tea beverage containing the specific dietary fiber of the present invention is a roasted tea beverage with improved storage stability, and it is necessary to use an antioxidant (for example, ascorbic acid) like a conventional container-packed tea beverage. In addition, an antioxidant-free (additive-free) container-packed roasted tea beverage can be provided. Anti-oxidant-free not only suppresses the undesirable taste of the antioxidant itself (such as acidity that occurs over time and the deterioration odor of vitamins), but also minimizes the amount of pH adjuster (for example, baking soda) added. It is possible to suppress unfavorable flavors such as sliminess and saltiness caused by the pH adjuster. Even when drinking cold (for example, in a refrigerated state of 10 ° C. or lower), it becomes a roasted tea beverage that does not feel addictive or difficult to drink, and anyone can perceive a gentle taste regardless of gender or age.

(Roasted tea beverage)
As used herein, the roasted tea beverage refers to a beverage containing a roasted plant raw material extract. The roasted plant material may be any tea leaf and / or cereal seed that is generally used in the production of food and drink. For example, roasted tea, pearl barley, barley, wheat, brown rice, white rice, black sesame, white sesame, soybean , Corn, black beans, buckwheat, ketsumeishi (hub tea), malt and the like. Especially, the aspect of the drink containing barley tea containing 1 or more types selected from the group consisting of pearl barley, barley, and wheat can remarkably perceive the effect of the present invention. The most preferred embodiment is an embodiment of a mixed tea obtained by mixing at least one selected from the group consisting of pearl barley, barley, and wheat and at least one selected from the group consisting of brown rice, white rice, black sesame, and soybeans. It is.

  Regarding the roasting of these raw materials, the roasting machine and roasting method are not particularly limited. Common roasting machines include continuous flow roasters and rotary drum roasters. The roasting methods can be classified according to heating method, such as direct fire, hot air, far infrared rays, microwaves, etc. There is a way. In the roasting process, as the roasting degree of the raw material increases, a fragrant flavor is imparted, but there is a tendency that bitterness also appears. Therefore, it is necessary to set the roasting degree in consideration of the flavor. The roasting degree that does not impair the effect of the specific dietary fiber of the present invention is such that roasted tea has an L value of about 40 to 52, and cereal seeds (for example, brown rice) has a roasting degree of about 25 to 65. It is.

  An extraction liquid is obtained by subjecting the roasted plant material to an extraction process. When the roasted plant raw material is a seed of cereal, it is hard to extract compared to roasted tea, so the roasted plant raw material is crushed with a roll crusher etc. and used for extraction. Good. The degree of pulverization can be appropriately set by those skilled in the art, but it is usually preferable to pulverize the raw material to such an extent that the passing rate of a mesh with a mesh size of 2 mm is about 50%. For shelled ones, processing such as threshing is performed as necessary.

  As a method for extracting the roasted plant material, either immersion extraction or drip extraction may be used. The extraction solvent is not particularly limited as long as it is a drinkable solvent suitable for extraction, but is preferably an aqueous solvent, and water can be used most simply. The water may be any water quality that can be used for food processing. For example, distilled water, demineralized water, alkaline ionized water, deep sea water, ion-exchanged water, deoxygenated water, or water-soluble organic compounds (for example, alcohols) ) Or water containing inorganic salts can be used, but pure water is preferably used.

  The ratio between the roasted plant raw material and the extraction solvent is preferably 1 to 20% by mass and more preferably about 2 to 10% by mass with respect to the extraction solvent. Extraction time should just be time which can obtain a desired extract, for example, is 1 to 60 minutes, Preferably it is 3 to 30 minutes, More preferably, it is about 5 to 20 minutes. In general, if the extraction time is too short, the extraction of the flavor component becomes insufficient, and if it is too long, the bitter and astringent taste of the extract becomes strong. The temperature of the extraction solvent is preferably from 30 to 100 ° C, more preferably from 50 to 95 ° C, and even more preferably from 70 to 95 ° C, from the viewpoint of performing gentle extraction in order to obtain an extract having a bitter and astringent taste.

  After the extraction treatment, the extract is filtered to obtain a roasted plant raw material extract. For the filtering means, methods known to those skilled in the art can be used, and examples thereof include centrifugation, filter cloth, diatomaceous earth filtration, filter filtration, and the like.

(Water-soluble dietary fiber)
The roasted tea beverage of the present invention is characterized in that a specific water-soluble dietary fiber is blended with the above-described roasted plant raw material extract.

  Dietary fiber is generally divided into “insoluble dietary fiber” that is insoluble in water and “water-soluble dietary fiber” that is soluble in water. Currently, it is extracted from food, processed and processed, or chemically synthesized. (See Table 1).

  In this invention, 1 or more dietary fiber selected from the group which consists of plant gum and a viscous polysaccharide is used among said water-soluble dietary fiber. Among them, it is preferable to use one or more selected from water-soluble dietary fibers originating from beans or cereals such as guar gum, soybean, barley and oats.

  In the present invention, it is particularly preferable to use a water-soluble dietary fiber obtained by separating from a plant, instead of a water-soluble dietary fiber (chemically modified polysaccharide) obtained by chemical treatment such as chemical modification or synthesis. In a preferred embodiment, the water-soluble dietary fiber content is such that the water-soluble dietary fiber content is 50% or more, preferably 55 to 100%, based on the extract obtained by extraction treatment of plants (preferably beans and / or cereals). (In the present specification, expressed as “water-soluble dietary fiber obtained by extraction and purification treatment”). Use of a water-soluble dietary fiber that has been chemically modified or chemically synthesized is not preferable because not only the effects of the present invention can be obtained, but also the slimy feeling unique to the chemically modified polysaccharide may impair the flavor of the beverage.

  As the water-soluble dietary fiber obtained by the extraction and purification treatment usable in the present invention, “sun fiber” (Taiyo Kagaku) originating from Gua beans, “barley beta-glucan” (ADEKA) originating from barley, soybean “Soy dietary fiber” (Fuji Oil) etc. originated from (okara) is commercially available. In addition to these commercially available products, water-soluble dietary fibers obtained by subjecting plants to extraction and purification treatment, which contain a high content of one or more water-soluble dietary fibers selected from the group consisting of plant gums and viscous polysaccharides Anything that can be used can be used. For example, a corn fiber gum originating from corn (for example, Foods Food Ingredients J. Jpn., Vol. 211, No. 3, 2006) can be mentioned.

  The compounding quantity of the 1 or more water-soluble dietary fiber selected from the group which consists of such a plant gum and a viscous polysaccharide is 1.2 weight% or less, and is 0.001-1 with respect to the whole amount of roasted tea drinks. % By weight is preferable, 0.001 to 0.1% by weight is more preferable, and about 0.001 to 0.05 is more preferable. If it exceeds 1.2% by weight, the viscosity of the beverage increases, which may worsen the aroma of roasted incense. On the other hand, if the blending amount of the water-soluble dietary fiber is too small, the effect of the present invention, such as rounding the cornered taste or enhancing the storage stability of the roasted incense, may be poor. Is preferably 0.0005% by weight or more.

(Other ingredients)
The roasted tea beverage of the present invention may contain various components used in ordinary beverages in addition to the above components, but from the viewpoint of gentle taste and storage stability, which are the effects of the present invention, Na ion concentration and cafe It is preferable to adjust the in concentration to be within a specific range. The Na ion concentration of the roasted tea beverage of the present invention is preferably 5.5 mg / 100 ml or less, more preferably 0.5 to 5.0 mg / 100 ml. Further, the caffeine concentration is preferably 10 mg / 100 ml (100 ppm) or less, and more preferably 1 mg / 100 ml (10 ppm) or less. When the Na ion concentration exceeds 5.5 mg / 100 ml or when the caffeine concentration exceeds 10 mg / 100 ml, the bitter and astringent taste of roasted tea and the salty taste of Na ions and the bitter taste of caffeine are combined. The effect of the invention may be inhibited.

  In addition, the roasted tea beverage of the present invention is characterized in that the storage stability is improved by adding a specific dietary fiber derived from a natural product, and an antioxidant is not added. Can do. From this point of view, an embodiment in which only natural materials are used and the materials are used as they are in a natural form to enjoy the original deliciousness of the materials is one of the preferred embodiments of the present invention. Specifically, it is preferable that the beverage designation additive is not added. Here, the beverage designated additive means a “designated additive” which is defined by the Minister of Health, Labor and Welfare based on Article 10 of the Food Sanitation Law and is listed in Appendix 1 of the Food Sanitation Law Enforcement Regulations. By not blending the beverage designation additive, the refreshing feeling and gentle taste of the roasted tea beverage of the present invention can be further perceived.

  Furthermore, in a preferred embodiment, the pH is 5.0 to 7.5 (more preferably 5.5 to 6.7), and the sugar content (Brix) of the beverage is 0.10 to 0.40 (more preferably 0.20). If adjusted to be 0.35), the effect of the present invention can be remarkably perceived.

(Packed beverage)
The roasted tea beverage of the present invention is produced by heat sterilization treatment. Specifically, one or more water-soluble dietary fibers selected from the group consisting of plant gums and viscous polysaccharides are mixed with the roasted raw material plant extract and then filled into a container and packed into a container. It is considered a beverage. For example, a container-packed beverage can be produced by filling a metal container or the like and then sterilizing by retort or UHT sterilizing and then filling a PET container or the like.

  The roasted tea beverage of the present invention is excellent in storage stability of color tone and flavor even in the form of an oxygen-permeable transparent container. A container-packed roasted tea beverage filled in an oxygen-permeable transparent container is one of the preferred embodiments in which the effects of the present invention are remarkably exhibited. Here, the oxygen permeability coefficient (room temperature) of the container is 0 to 0.1 mL / 350 mL · day · atm, preferably 0.0001 to 0.09 mL / 350 mL · day · atm, and more preferably 0.0001 to 0.00. It is 07mL / 350mL * day * atm, More preferably, it is 0.0001-0.05mL / 350mL * day * atm.

  EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. In this specification, unless otherwise specified, numerical ranges are described as including the end points.

Experimental Example 1 (blended tea with barley tea)
As the roasted plant material, about 170 g of roasted wheat (barley, hato barley) and about 30 g of roasted brown rice were used. These barley and brown rice were charged into a cylindrical column extractor equipped with a 50 mesh wire net, and the upper surface of the raw material was flattened so that the height was uniform. Next, 400 mL of ion-exchanged water heated to 90 ° C. was supplied from the shower nozzle at the top of the column. 10 seconds after the end of the supply, ion exchange water heated to 90 ° C. was supplied from the shower nozzle at the top of the column at a rate of 200 mL / min, and at the same time, the extract was withdrawn from the bottom of the column at the same rate to obtain an extract.

  The soy dietary fiber shown in Table 2 was mixed with the separated and filtered extract, and sodium bicarbonate was added to adjust the pH to 6.3, followed by water addition to a total volume of 1000 mL. Subsequently, after performing UHT sterilization, it was filled in a 500 mL container PET bottle under aseptic conditions [Product 1 of the present invention].

  Similarly, a barley tea-containing beverage prepared in the same manner except that no soy dietary fiber is added [control], a barley tea-containing beverage prepared in the same manner except that the soybean dietary fiber is changed to acashima gum [the product 2 of the present invention], and a soybean dietary fiber Beverage tea-containing beverage prepared in the same manner except changing to gua bean dietary fiber [Invention product 3], Beverage tea-containing beverage prepared in the same manner except changing soy dietary fiber to polydextrose [Comparative Example 1], and soy dietary fiber as fucoidan A barley tea-containing beverage [Comparative Example 2] prepared in the same manner was prepared except that

  All the tea beverages had a Na ion concentration of 1.5 mg / 100 ml and a caffeine concentration of 0 mg / 100 ml.

  For various barley tea-containing beverages, the sensory evaluation was performed by three specialist panelists on the fragrance, miscellaneous taste, aftertaste, softness of taste, and flavor balance when stored for 1 month at room temperature. Evaluation was carried out by cooling the drink to 10 ° C. or less and drinking it. The evaluation criteria are 6 grades (5 points; feel extremely strong, 4 points; quite feel, 3 points; feel, 2 points; feel slightly, 1 point; slightly feel, 0 points; not feel at all), and the average Points were calculated.

  The results are shown in Table 3. Whereas the control product has an angular taste peculiar to roasted tea, a beverage containing barley tea containing at least one dietary fiber selected from the group consisting of vegetable gums and viscous polysaccharides (Products 1 to 3 of the present invention) ) Was found to be round and have a soft taste. In particular, the barley tea-containing beverage containing the soy dietary fiber (Product 1 of the present invention) had a reduced soft taste and a refreshing soft taste. In addition, in terms of the balance of the taste after storage, the product of the present invention maintained a flavor that was remarkably harmonious with roasted aroma and sweetness and richness compared to the control.

Experimental Example 2 (blended tea with barley tea)
Beverage tea-containing beverages containing various concentrations of soy dietary fiber (SM-1255, manufactured by Saneigen Co., Ltd.) were produced in the same manner as in Experimental Example 1 except that the amount of soy dietary fiber was changed. About the obtained water-containing dietary fiber-containing barley tea-containing beverage, sensory evaluation was performed in the same manner as in Experimental Example 1.

  The results are shown in Table 4. Whereas the control product has a horny taste, the product of the present invention in which soy dietary fiber is blended has a rounded horny taste and a soft taste, and the beverage has a coherent taste. In addition, the product of the present invention was a beverage containing barley tea having a well-balanced flavor balance in which roasted incense was well maintained even after storage and the sweetness and richness of the roasted incense were harmonized.

  In particular, when the blending amount of soybean plant fibers is in the range of 0.001 to 1.0% by weight, a tea beverage that is extremely excellent in terms of softness of the taste and aftertaste is obtained.

Experimental Example 3 (Hojicha drink)
Roasted tea leaves were used as roasted plant materials. What extracted 5 g of roasted tea leaves with 300 mL of water (about 80 ° C.) for 5 minutes was separated and filtered to obtain a roasted tea extract. Thereafter, the same soybean dietary fiber as in Experimental Example 1 was mixed so as to be 0.01% by weight with respect to the whole beverage, sodium bicarbonate was added to adjust the pH to 6.1, and water was added to the total amount. The volume was 1000 mL. Then, after performing UHT sterilization, it was filled in a 500 mL container PET bottle under aseptic conditions. In addition, as in Experimental Example 1, a dietary fiber-free product [control] and roasted tea beverages containing various dietary fibers in which soybean dietary fiber was changed to acacia gum, guar bean dietary fiber, polydextrose, and fucoidan were prepared.

  Sensory evaluation was conducted with a specialized panelist on various types of roasted tea beverages containing dietary fiber. While the control product has an angular taste peculiar to roasted tea, the roasted tea beverage containing one or more dietary fibers selected from the group consisting of vegetable gums and viscous polysaccharides has a round and soft taste. became. In addition, in terms of the balance of taste after storage, the roasted tea beverage blended with soy dietary fiber maintained a harmonious flavor of roasted incense and sweetness and richness compared to the control.

Claims (10)

A container-packed roasted tea drink containing a roasted plant material extract,
Guar bean, a water-soluble dietary fiber and soybean or wheat origin at a concentration of 0.001 to 0.1 wt% with respect to the beverage, the beverage.   The roasted tea beverage according to claim 1, which is a beverage containing barley tea.   The roasted tea beverage according to claim 1, which is a beverage containing roasted tea. The roasted tea beverage according to any one of claims 1 to 3, wherein the water-soluble dietary fiber is water-soluble dietary fiber originating from guar beans .   The roasted tea beverage according to any one of claims 1 to 4, wherein the water-soluble dietary fiber is not chemically modified or chemically synthesized water-soluble dietary fiber.   The roasted tea beverage according to any one of claims 1 to 5, wherein the caffeine concentration is 10 mg / 100 ml or less.   The roasted tea beverage according to any one of claims 1 to 6, wherein the Na ion concentration is 5.5 mg / 100 ml or less.   The roasted tea beverage according to any one of claims 1 to 7, wherein an antioxidant is not added.   The roasted tea beverage according to any one of claims 1 to 8, wherein the beverage designated additive is not added. Add water-soluble dietary fiber originating from guar beans, soybeans or barley to the roasted plant material extract, and at a concentration of 0.001 to 0.1 % by weight based on the total beverage A method for producing a container-packed roasted tea beverage, comprising: a step of obtaining a beverage containing the water-soluble dietary fiber; and a step of filling a container with the obtained beverage.