JP6309234B2 - Method for producing emulsifier-containing corn tea beverage - Google Patents

Description

  The present invention relates to a method for producing a corn tea beverage and the like. In detail, it is related with the manufacturing method of the emulsifier containing corn tea drink by which generation | occurrence | production of turbidity and precipitation was suppressed, the emulsifier containing corn tea drink obtained by the said method, etc.

  In the soft drink market, the growth of tea-based beverages has been remarkable since around 2000. In particular, sugar-free tea beverages have become a huge market that accounts for about one-fourth of domestic soft drinks. One after another. And not only tea-based beverages (green tea beverages, black tea beverages, oolong tea beverages, etc.) but also cereal tea beverages using cereal raw materials (barley tea, brown rice tea, black bean tea, corn tea, etc.) are attracting attention.

  And most of the tea-based beverages adopt PET bottle containers, but since these PET bottle containers cannot be sterilized by retort, filling into containers is usually performed by an aseptic filling method (cooling the content liquid sterilized at high temperature) A manufacturing method for filling in a sterile environment such as in a clean room) or a hot pack filling manufacturing method (a manufacturing method in which a liquid content sterilized at a high temperature is filled at a high temperature and then wound) is employed. In general, when a hot pack filling method is used in the production of soft container-packed beverages such as PET bottles, an emulsifier is often blended to improve long-term storage. Moreover, the emulsifier is widely used for various uses in various beverages produced by various production methods as well as improving long-term storage stability.

  However, in cereal tea beverages, water-soluble starches are eluted from the raw material into the extract, and therefore it is known that when an emulsifier is used, turbidity and precipitation occur due to complex formation with water-soluble starches ( Patent Document 1). It is also known that this becomes more prominent when stored for a long time. And, in order to suppress the occurrence of turbidity and precipitation caused by the formation of a complex of water-soluble starches and emulsifiers, α-amylase, β-amylase, glucoamylase, α-glucosidase, etc. are used in barley tea beverages etc. A method for enzymatically decomposing water-soluble starches is disclosed (Patent Document 1).

  Also, by taking advantage of the formation of a complex of water-soluble starches and emulsifiers, roasted barley is immersed in warm water to which emulsifiers are added, and turbidity-causing substances such as water-soluble starch eluted from roasted barley are removed. Adsorption promotes precipitation or suspension and removes them by a combination of centrifugal filtration and shape selection filtration in the subsequent process so that suspension and precipitation do not occur even when barley tea beverages are stored for a long period of time. A method is disclosed (Patent Document 2).

  However, most of these disclosed technologies are related to barley tea beverages, and in the industry, emulsifiers are added to and blended with corn tea beverages that are presumed to differ greatly in the types and amounts of elution components from barley tea. The development of technology that can suppress the occurrence of turbidity and precipitation at the time is desired.

JP 11-169113 A Japanese Patent Laid-Open No. 10-248539

  An object of the present invention is to provide an emulsifier-containing corn tea beverage that is suppressed not only during production but also with the occurrence of turbidity and precipitate over time, a method for producing the same, and the like.

  In order to achieve the above object, the present inventors have conducted intensive research, and in the manufacture of corn tea beverages containing emulsifiers alone, the enzyme treatment and filtration treatment of water-soluble starches, which are techniques used in the production of barley tea beverages, respectively. Attempts were made and turbidity and precipitation were observed and were not satisfactory. That is, it was clarified that the turbidity and precipitation of the emulsifier-containing corn tea beverage cannot be sufficiently suppressed by the enzyme treatment alone or the filtration treatment alone, which is completely different from the case of manufacturing the emulsifier-containing barley tea beverage.

  However, as a result of further research, after treatment of corn tea extract with an enzyme that decomposes water-soluble starches, through a process of filtration using diatomaceous earth as a filtering agent, these alone are not effective. Nevertheless, contrary to expectations, the present inventors have found that a corn tea beverage can be obtained in which the occurrence of turbidity and precipitation is suppressed even when an emulsifier is added and blended.

That is, the embodiment of the present invention is as follows.
(1) In the production of a corn tea beverage containing an emulsifier, after treatment with an enzyme that breaks down water-soluble starches, turbidity and precipitation are generated through a process of filtration using diatomaceous earth as a filtering agent. A method for producing a suppressed emulsifier-containing corn tea beverage.
(2) The method according to (1), wherein an emulsifier is added after the treatment with an enzyme that decomposes water-soluble starches (before and / or after filtration).
(3) The enzyme capable of degrading water-soluble starch is amylase (for example, at least one selected from α-amylase, β-amylase, and glucoamylase), (1) or (2) The method described.
(4) Any one of (1) to (3), wherein the enzyme treatment is performed by using an enzyme that degrades water-soluble starch and at least one selected from pectinase, β-glucosidase, protease, and cellulase. The method according to any one of the above.
(5) The method according to any one of (1) to (4), wherein sterilization and container filling are performed.

(6) In the production of corn tea beverage containing emulsifier, the turbidity of emulsifier-containing corn tea characterized by passing through a step of filtration using diatomaceous earth as a filtering agent after treatment with an enzyme that decomposes water-soluble starches And suppression of precipitation.
(7) A sterilized container-packed corn tea beverage containing an emulsifier, wherein the occurrence of turbidity and precipitation is suppressed by the method described in (6).

  According to the present invention, in the production of a corn tea beverage containing an emulsifier, after being treated with an enzyme that decomposes water-soluble starches, through a step of filtration treatment using diatomaceous earth as a filtering agent, simply and efficiently, It is possible to obtain an emulsifier-containing corn tea beverage in which not only the production but also the turbidity and precipitation with time are suppressed. The obtained corn tea beverage is excellent not only in appearance but also in flavor.

  In the present invention, a corn tea extract is first produced using corn grains as an extraction raw material. Corn varieties are preferably dent and / or waxy varieties, but other varieties (such as sweet varieties) can also be used. Further, roasted corn grains are more preferable as the extraction raw material, and the method of roasting can be appropriately used, such as direct-fire roasting or hot-air roasting. There is no particular limitation on the L value of the corn after roasting (lightness measured by a LAB colorimeter), but it is preferable to use a corn having a range of 35-60 in terms of flavor and the like. It is more preferable to use 40-56.

  In the present invention, corn tea drinks are targeted, but this is not limited to corn tea drinks obtained using only corn grains as an extraction raw material, but also other corn teas (barley tea, hato barley tea, Extracts from corn grains such as brown rice tea, black bean tea, etc.), green tea, black tea, oolong tea, etc. The obtained beverages are also targeted. However, the most preferred embodiment of the present invention is a mode in which a corn tea beverage is produced using only roasted corn grains as an extraction raw material and no other teas are mixed.

  Next, the extraction method can be performed using a method such as shower extraction or batch extraction with a kneader, and there is no particular limitation. The extraction conditions are exemplified by the amount of corn grains charged to the extraction solvent (such as hot water at about 90 ° C.) so as to be 15.0 to 80.0 g / L per product. Thus, extraction is performed up to about 10% (for example, within a range of 8 to 11%) at an extraction rate (%) represented by <(weight of the extract / prepared weight of corn grains) × brix of the extract>. .

  The corn tea extract thus obtained is then subjected to an enzyme treatment with an enzyme that degrades water-soluble starches. As an enzyme that degrades water-soluble starch, amylase (α-amylase, β-amylase, glucoamylase, etc.) is preferably used. In addition to the enzyme that degrades water-soluble starch, pectinase, β-glucosidase, protease, More preferably, at least one selected from cellulases is used in combination.

  The concentration and conditions of use of each enzyme vary depending on the titer, characteristics, etc. of the enzyme used, but the enzyme that decomposes water-soluble starches shows almost no iodine starch reaction even when iodine is added to the extract after treatment. What is necessary is just to add so that it may not become, and the processing temperature should just carry out within the adaptive temperature range of an enzyme. Although not particularly limited, when Uniase BM-8 manufactured by Yakult Pharmaceutical Co., Ltd. is used as an amylase, a treatment at a concentration of 0.05 to 0.07 g / L for about 10 to 30 minutes at room temperature is exemplified. . In addition, pectinase, β-glucosidase, protease, and cellulase may be used within the range of adaptive concentrations and conditions recommended for the enzyme used, although it varies depending on the titer and the like.

  The corn tea extract after the enzyme treatment is then filtered using diatomaceous earth as a filtering agent. Diatomaceous earth filtration can be performed by a conventional method, and there is no particular limitation. In addition, in order to require further clarification, microfiltration (such as filter filtration of about 1 to 50 μm) may be performed before and / or after the diatomaceous earth filtration treatment.

  The addition and blending of the emulsifier can be performed at any stage before the enzyme treatment, after the enzyme treatment, before the filtration treatment, and after the filtration treatment, but preferably after the enzyme treatment and before the filtration treatment, and / or filtration. After the treatment, the amount of the emulsifier blended in two stages after the enzyme treatment (before the filtration treatment) and after the filtration treatment is particularly preferably added. Examples of the emulsifier to be added / blended include fatty acid esters such as sucrose fatty acid ester, polyglycerin fatty acid ester, monoglyceride and polyoxyethylene sorbitan fatty acid ester, and lecithins such as enzyme-treated lecithin and enzyme-decomposed lecithin. Can be used in combination of two or more. The addition and blending concentration of the emulsifier is preferably 0.001 to 0.5 g / L, and more preferably 0.002 to 0.05 g / L, but is not limited to this range. It can be designed as appropriate depending on the desired flavor and long-term preservation.

  And if there are raw materials other than emulsifiers (nutrients, other additives, etc.), add and mix them at any stage after enzyme treatment and diatomaceous earth filtration treatment, and then perform sterilization treatment and container filling as necessary And corn tea beverage product containing emulsifier. The sterilization and container filling can be exemplified by methods such as aseptic filling into a soft container after UHT sterilization and hot pack filling. Examples of these sterilization conditions include 120 to 142 ° C. and about 20 to 120 seconds. Moreover, the method of filling a can and sterilizing a retort is also possible.

  In addition, although it is preferable that this invention targets sugar-free corn tea (corn tea which does not contain saccharides), it does not completely exclude corn tea containing saccharides from the object. In addition, various vitamins, polyphenols and other nutritional components (functional components) other than sugars, and additives (pH adjusters, fragrances, etc.) for uses different from emulsifiers are used within a range that does not impair the effects of the present invention. It's okay.

  Thus, in the production of corn tea beverage containing an emulsifier, after treatment with an enzyme that decomposes water-soluble starches, through a step of filtration treatment with diatomaceous earth as a filtering agent, not only at the time of production, An emulsifier-containing corn tea beverage with suppressed turbidity and precipitation over time can be obtained. And in the method according to the present invention, since there is very little concern about the effect reduction of the emulsifier due to the combination of the emulsifier and the water-soluble starch, it is not necessary to add and blend the emulsifier beyond the necessary amount, so that the flavor and palatability An excellent emulsifier-containing corn tea beverage can be obtained. Furthermore, vitamin C and the like can be blended in order to match consumer needs and the like, and various product designs are possible.

  Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

(Reference Example 1: Diatomite filtration treatment of barley tea drink and corn tea drink)
In order to confirm the effect of the diatomaceous earth filtration treatment of the emulsifier-containing barley tea beverage and the emulsifier-containing corn tea beverage, the following tests were performed.

  The corn tea beverage was extracted 12 times at 90 ° C. for 15 minutes using 22 g of roasted corn having a roasting degree (L value) of 40. The obtained extract had a Brix of 0.78 (measuring instrument; DD-7 manufactured by Atago Co., Ltd.). After solid-liquid separation, the extract was cooled. The extract was subjected to microfiltration with a 1 μm filter and then subjected to diatomaceous earth filtration. Further, as shown in Table 1 below, after adding 0.3 g of sodium bicarbonate, 0.3 g of vitamin C and 0.05 g of emulsifier, water was added to make 1 L. Sterilized at 141 ° C. for 30 seconds, filled in a hot pack in a container, and sample No. It was set to 1.

  Barley tea beverage was prepared in the same manner as corn tea except that 22 g of barley with a roasting degree (L value) of 32 was used and the extraction time was 45 minutes. 2. In addition, Brix of the extract was 1.20 (measuring instrument: DD-7 manufactured by Atago Co., Ltd.).

  The results of visual evaluation of these are shown in Table 2 below. As a result, turbidity and precipitation did not occur in the barley tea beverage, but turbidity and precipitation occurred in the corn tea beverage. In addition, corn tea beverages take a very long time to filter diatomaceous earth, suggesting that this process may be a barrier to mass production.

(Reference Example 2: Enzyme treatment of barley tea drink and corn tea drink)
In order to confirm the effect by the enzyme treatment of the emulsifier-containing barley tea beverage and the emulsifier-containing corn tea beverage, the following tests were conducted.

  The corn tea beverage was extracted 12 times at 90 ° C. for 15 minutes using 22 g of roasted corn having a roasting degree (L value) of 40. The obtained extract had a Brix of 0.78 (measuring instrument; DD-7 manufactured by Atago Co., Ltd.). After solid-liquid separation, the extract was cooled. In this extract, 0.06 g of amylase (Yakult Pharmaceutical Co., Ltd. product Uniase BM-8) or amylase (Yakult Pharmaceutical Co., Ltd. product Uniase BM-8) and pectinase (Yakult Pharmaceutical Co., Ltd. product Macero Team A), β-glucosidase 0.06 g of any two enzymes (Yakult Pharmaceutical Industries, Ltd. Cellulase Y-NC), Protease (Yakult Pharmaceutical Industries, Ltd., Punchase NP-2), Cellulase (Yakult Pharmaceutical Industries, Ltd., Cellulase “Onozuka” 3S) After adding each, and leaving still for 20 minutes, it filtered with a 50 micrometer filter. Furthermore, as shown in Table 1 of Reference Example 1, 0.3 g of sodium bicarbonate, 0.3 g of vitamin C and 0.05 g of an emulsifier were added, and then water was added to make 1 L. Sterilized at 141 ° C. for 30 seconds, filled in a hot pack in a container, and sample No. 4-No. It was set to 8. A sample prepared in the same manner as above except that the enzyme treatment was not performed was sample No. It was set to 3.

  A barley tea beverage was prepared in the same manner as corn tea except that 22 g of barley with a roasting degree (L value) of 32 was used, and the extraction time was 45 minutes, and amylase (Yakult Yakuto Kogyo Co., Ltd. UNIASE BM-8) was prepared. ) And pectinase (Macro Team A, Yakult Pharmaceutical Co., Ltd.) were added in an amount of 0.06 g. It was set to 9. In addition, Brix of the extract was 1.20 (measuring instrument: DD-7 manufactured by Atago Co., Ltd.).

  The results of visual evaluation of these are shown in Table 3 below. As a result, turbidity and precipitation did not occur in barley tea beverages, but in corn tea beverages, turbidity and precipitation occurred not only in the samples that had not been subjected to the enzyme treatment but also in any enzyme used.

(Example: Enzyme treatment and diatomite filtration treatment of corn tea beverage)
In order to confirm the combined effects of enzyme treatment and diatomaceous earth filtration treatment of an emulsifier-containing corn tea beverage, the following tests were conducted.

  Using 22 g of roasted corn having a roasting degree (L value) of 40, extraction was performed at a ratio of 12 times and 90 ° C. for 15 minutes. The resulting extract had a Brix of 0.80 (measuring instrument; DD-7 manufactured by Atago Co., Ltd.). After solid-liquid separation, the extract was cooled. Enzymes as shown in the following Table 4 were added to this extract and allowed to stand for 20 minutes, then subjected to microfiltration with a 50 μm filter and then subjected to diatomaceous earth filtration. Furthermore, as shown in Table 4 below, sodium bicarbonate, vitamin C, and an emulsifier were added, and then water was added to make 1 L. Sterilization was performed at 141 ° C. for 30 seconds, and the container was filled with a hot pack to obtain samples (Examples 1 to 10).

  Table 4 below shows the 700 nm absorbance of each of these prepared solutions, the product after sterilization, and the product after storage at 70 ° C. for 1 week, and the visual evaluation results of the product after sterilization and the product after storage at 70 ° C. for 1 week. . Storage at 70 ° C. for 1 week can be regarded as equivalent to about 6 months or more of normal temperature storage, and each absorbance was measured using a U-2000 absorptiometer manufactured by HITACHI. As a result, by using both enzyme treatment and diatomaceous earth filtration treatment, turbidity / precipitation is almost observed in any of the prepared solution, the product after sterilization, and the product stored at 70 ° C. for 1 week, regardless of which enzyme is used. There wasn't. The same was true for the section in which the pH was lowered by reducing the amount of sodium bicarbonate added (Example 9) and in the section in which vitamin C was further reduced (Example 10).

  In addition, half the amount of the emulsifier to be added is added to the extract after the amylase treatment and before the diatomaceous earth filtration treatment, and the rest of the emulsifier is added together with other raw materials after the emulsifier-containing extract is subjected to the diatomaceous earth filtration treatment. A further corn tea beverage test product was produced under the same formulation and production conditions as in Example 1, but this also had the same visual evaluation as in Example 1.

  From the above, in the emulsifier-containing barley tea beverage, the occurrence of turbidity and precipitation is suppressed by either amylase treatment or filtration treatment, but in the emulsifier corn tea beverage, the occurrence of turbidity or precipitation cannot be suppressed by either amylase treatment or filtration treatment. In addition, it has been clarified that the turbidity and precipitation of the emulsifier-containing corn tea beverage can be effectively and long-term suppressed by the combined use of amylase treatment and diatomaceous earth filtration treatment.

  The present invention is summarized as follows.

  An object of the present invention is to provide an emulsifier-containing corn tea beverage that is suppressed not only during production but also with the occurrence of turbidity and precipitate over time, a method for producing the same, and the like.

  In addition, in the manufacture of corn tea beverages, after treatment with an enzyme that degrades water-soluble starches (for example, amylase), a diatomaceous earth is used as a filtering agent, and a step of filtration treatment is performed. A highly-preferred corn tea beverage in which the occurrence of turbidity and precipitation is suppressed can be obtained. In addition, the corn tea beverage obtained by this method is extremely stable because turbidity and precipitation are suppressed even after long-term storage.

Claims (7)

In the manufacture of corn tea beverages containing emulsifiers, the corn tea extract is treated with an enzyme that decomposes water-soluble starches, then filtered through diatomaceous earth as a filtering agent, and then subjected to a step of adding an emulsifier after the filtering process. A method for producing an emulsifier-containing corn tea beverage characterized by the occurrence of turbidity and precipitation. The method according to claim 1, wherein an emulsifier is added after the treatment with an enzyme that decomposes water-soluble starches and before the filtration treatment .   The method according to claim 1 or 2, wherein the enzyme that decomposes water-soluble starch is amylase.   The enzyme treatment according to any one of claims 1 to 3, wherein the enzyme treatment is performed by using an enzyme that decomposes water-soluble starch and at least one selected from pectinase, β-glucosidase, protease, and cellulase. the method of.   The method according to any one of claims 1 to 4, characterized by sterilizing and filling the container. In the manufacture of corn tea beverages containing emulsifiers, the corn tea extract is treated with an enzyme that decomposes water-soluble starches, then filtered through diatomaceous earth as a filtering agent, and then subjected to a step of adding an emulsifier after the filtering process. A method for suppressing the occurrence of turbidity and precipitation of corn tea containing emulsifier, which is characterized. The method according to claim 6, wherein an emulsifier is added after the treatment with an enzyme that decomposes water-soluble starches and before the filtration treatment.