JP6928466B2 - Barley tea beverage - Google Patents

Description

The present invention relates to barley tea beverages.

In recent years, with the spread of packaged tea beverages, the consumption of barley tea beverages has also increased. In addition, with the diversification of consumer tastes, barley tea beverages are also required to have various flavors (characteristics).
For example, Cited Document 1 describes a technique for obtaining a barley tea beverage having a strong taste and a bitter taste. Cited Document 2 describes a technique for obtaining a barley tea beverage having an excellent balance of flavor and a convergent taste. Cited Document 3 describes a technique for obtaining a barley tea beverage that is hard to feel a residual feeling or a harsh taste, has an excellent drinking feeling, and has an excellent balance of flavors.

Barley tea beverages with various flavors (characteristics) have been proposed, but conventional barley tea beverages have a poor taste change, that is, a poor taste story, which occurs in a series of flows from the beginning to the end of drinking. It was not able to adequately respond to the diversification of consumer tastes.

JP 2015-100306 Japanese Unexamined Patent Publication No. 2013-111031 Japanese Unexamined Patent Publication No. 2013-11130

The present invention is a barley tea with a story-like flavor that allows you to feel the sweetness at the beginning of drinking, but the sweetness does not remain bad, and you can feel the original flavor of barley tea as the sweetness decreases. The challenge is to provide beverages.

1. 1. A barley tea beverage characterized by having a maltose concentration of 100 mg / L or more and 1500 mg / L or less.
2. 1. It contains pyrazines, and the concentration ratio of maltose to pyrazines (maltose (mg / L) / pyrazines (mg / L)) is 400 or more and 20000 or less. The barley tea beverage described in.
3. 3. 1. The starch concentration is 400 mg / L or less. Or 2. The barley tea beverage described in.
4. The extraction process to obtain the extract from the raw wheat
A concentration adjusting step of adjusting the maltose concentration in the extract to 100 mg / L or more and 1500 mg / L or less, and
A method for producing a barley tea beverage, which comprises.
5. 4. The concentration adjusting step is an enzymatic treatment in which an enzyme is added to the extract. The method for producing a barley tea beverage according to.

In the barley tea beverage of the present invention, when the maltose concentration is 100 mg / L or more and 1500 mg / L or less, the sweetness is felt at the beginning of drinking, but the sweetness does not remain bad, and the barley tea is reduced in sweetness. You can feel the original flavor and it has a story-like flavor.
Barley tea beverages having a concentration ratio of maltose and pyrazines of 400 or more and 20000 or less preferably have a roasted aroma derived from pyrazines, have an excellent barley tea feeling, and have a good balance with sweetness derived from maltose. You can feel the flavor.
A barley tea beverage having a starch concentration of 400 mg / L or less suppresses foaming, and is particularly preferable in the case of a transparent container-packed barley tea beverage such as a PET bottle.

"Barley tea drink"
The barley tea beverage in the present invention means a beverage extracted from roasted raw wheat using water. The raw material barley is not particularly limited as long as it is barley, and two-row barley, four-row barley, six-row barley and the like can be used, and a plurality of types can be combined. The shape of barley is not particularly limited, and round grains, crushed products, and the like can be used, and these can also be blended and used. In particular, it is preferable to use a crushed product from the viewpoint of extraction rate.

"Maltose"
The barley tea beverage of the present invention is characterized in that the maltose concentration is 100 mg / L or more and 1500 mg / L or less. When the maltose concentration is lower than 100 mg / L, the sweetness felt at the beginning of drinking is weakened. If the maltose concentration is higher than 1500 mg / L, it becomes too sweet and the natural flavor of barley tea is impaired. The maltose concentration is more preferably 200 mg / L or more and 1000 mg / L or less.

"Pyrazines"
Barley tea beverages have a flavor called roasted aroma made from roasted raw barley. The roasted aroma is derived from pyrazine-based compounds, and various pyrazine-based compounds are contained in barley tea beverages. The "pyrazines" in the present invention are three types of dimethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine, which are the main components of pyrazine compounds contained in barley tea beverages. And "the concentration of pyrazines" means the total concentration of these three kinds of dimethylpyrazine. Generally, the degree of roasting, which indicates the strength of roasting, is indexed by the L value measured by a color difference meter. The smaller the L value, the stronger the roasting. Therefore, the smaller the L value, the higher the concentration of pyrazines, which are roasted aromas, but it also differs depending on whether the raw material wheat is in the form of crushed or uncrushed (round grains). That is, if the L value is the same, the concentration of pyrazines in the crushed product is higher than that in the round grains. This is because the white color of the cracked surface of the crushed product is easily exposed, so that the L value is higher than the actual degree of roasting. The L value is measured by crushing the raw wheat in the same manner as coffee and using a color difference meter.

In the barley tea beverage of the present invention, the concentration ratio of maltose to pyrazines (maltose (mg / L) / pyrazines (mg / L)) is preferably 400 or more and 20000 or less. When the concentration ratio of maltose and pyrazines is less than 400, the relative amount of pyrazines increases, the roasted aroma becomes strong, and the balance with sweetness becomes poor. If the concentration ratio of maltose and pyrazines is greater than 20000, the relative amount of maltose will increase, the sweetness will remain unnatural, the sweetness will be stronger than the roasted aroma, and the flavor like barley tea will be weakened. , The balance between roasted aroma and sweetness becomes poor. The concentration ratio of maltose and pyrazines is more preferably 600 or more and 15,000 or less.

"Starch"
Starch is contained in raw wheat and is decomposed by amylase to produce maltose. A barley tea beverage having a starch concentration of 400 mg / L or less is particularly suitable as a transparent container-packed barley tea beverage such as a PET bottle because foaming is suppressed as compared with a barley tea beverage having a starch concentration of more than 400 mg / L.
The starch concentration may be adjusted by the treatment time of the enzyme treatment with the starch degrading enzyme, or may be performed by mixing the enzyme-treated barley tea extract and the unenzyme-treated barley tea extract.

"Production method"
The barley tea beverage of the present invention has an extraction step of obtaining an extract from roasted raw wheat, and a concentration adjusting step of adjusting the maltose concentration in the extract to 100 mg / L or more and 1500 mg / L or less.
As the roasting, hot air roasting, sand roasting, far infrared roasting, open kettle roasting, rotary drum roasting, medium roasting and the like can be used. The conditions of the extraction step are not particularly limited, and are appropriately selected depending on the type of raw wheat, the form of raw wheat (round grains, crushed product, etc.) and the like.
Extraction can be carried out by bringing the raw wheat into contact with water as an extraction solvent by a shower method or the like. The extraction temperature (the temperature of the extraction solvent to be brought into contact with the raw wheat) can be in the range of 70 ° C. or higher and 140 ° C. or lower, and more preferably in the range of 80 ° C. or higher and 95 ° C. or lower.

In the barley tea beverage of the present invention, the step of adjusting the concentration of maltose in the barley tea extract can be carried out by producing maltose from starch by enzymatic treatment or by adding maltose itself. When the concentration adjustment step is carried out by enzyme treatment, the starch concentration after the enzyme treatment is significantly reduced, and may be below the detection limit (200 mg / L). The enzyme used for the enzyme treatment is not particularly limited, and starch-degrading enzymes such as α-amylase, β-amylase, maltase, glucoamylase, α-glucosidase, and cyclodextrin synthase can be used. The conditions for the enzyme treatment can be, for example, 25 ° C. or higher and 40 ° C. or lower, 15 minutes or longer, preferably 1 hour or less, more preferably 30 minutes or less, and further preferably 20 minutes or less.

The barley tea extract with the adjusted maltose concentration can be provided as it is as a barley tea beverage, but if necessary, pH adjusters such as baking soda, antioxidants, fragrances, emulsifiers, additives such as colorants, vitamins, etc. Can be appropriately blended. Further, the starch concentration can be adjusted, heat sterilization treatment, container filling and the like can be performed.

"Experiment 1"
Raw barley (round grain of domestic six-row barley with L value 32: 1.9 g / L, crushed grain of domestic six-row barley with L value 31: 17.0 g / L) at 80-95 ° C with a good ratio of 20 times. Shower extraction was performed to obtain a barley tea extract. The crushed grains were crushed by a crusher or the like and crushed so that the passage rate of 42 mesh was 0.6 to 2.2%, which was used in this experiment.
The above barley tea extract was adjusted to a liquid temperature of 25 to 35 ° C., and each enzyme ("Uniase BM-8" (manufactured by Yakult Yakuhin Kogyo Co., Ltd.), "Biozyme A" (manufactured by Amano Enzyme Co., Ltd.), "β-amylase F" ( (Amano Enzyme Co., Ltd.) and "Uniase L" (manufactured by Yakult Yakuhin Kogyo Co., Ltd.)) were added at 0.08 g / L, respectively, and the mixture was held for 20 minutes with stirring at low speed and subjected to an enzymatic reaction to prepare a sample of the enzyme-reacted barley tea extract. Obtained.

The following items were evaluated for each of the obtained samples. The evaluation results are shown in Table 1 below.
-Martose concentration The sample was ultrapure-filtered at room temperature of 15300 G for 30 minutes using Amicon Ultra 3k (manufactured by Merck Millipore), and the filtrate was diluted with ultrapure water to obtain an appropriate concentration to prepare a measurement sample. The measurement sample was measured under the following conditions to determine the maltose concentration.
Equipment used: Agilent 1100 (manufactured by Agilent Technologies)
) + CAD (Corona Charged Particle Detector) (manufactured by Dionex)
Column: Asahipak NH2P-50 (4.6 x 250 mm) (Shodex
Made by the company)
Mobile phase A: Ultrapure water mobile phase B: Acetonitrile column temperature: 40 ° C.
Injection volume: 5 μL
Flow velocity: 1 mL / min
Gradient B: 75% (0 min) -75% (30 min) -10% (45 min)-
10% (60 min)

-Pyrazine concentration The concentration of the pyrazine-based compound was quantified by the SPME method (solid-phase microextraction method) using the following apparatus.
SPME fiber: DVB / carboxen / PDMS (manufactured by Spellco)
Equipment: Agilent 5973N (manufactured by Agilent Technologies)
Column: VF-1MS (60 mm x 0.25 mm) (Agilent Technologies)
(manufactured by gies)
Column oven: 40-250 ° C, 5 ° C / min

-Starch concentration 10 g of ethanol was added to 10 g of the sample, and the mixture was centrifuged (8000 to 10000 G, 20 minutes), and the supernatant was discarded. 2 mL of distilled water was added to the residue again, and the mixture was boiled at 70 ° C. for 3 minutes.
To this, 100 μL of glucoamylase (AMYLOGLUCOSIDASE, manufactured by Megazyme Nippon Biocon) was added, and the mixture was kept warm at 37 ° C. for 2 hours, and then the volume was adjusted to 20 mL and filtered through a filter paper (ADVANTEC No. 5A manufactured by Toyo Filter Paper Co., Ltd.).
The glucose concentration of this filtrate was determined using a commercially available glucose quantification kit (glucose CII-Test Wako Wako Pure Chemical Industries, Ltd.). The starch concentration in the sample was calculated from the glucose concentration by the following formula.
(Formula) Starch concentration (mg / L) = Glucose concentration (mg / L) x 0.9

・ Sensory evaluation The sensory evaluation was performed from the viewpoint of the sweetness of the top, the unnatural sweetness that remains behind, and the feeling of barley tea.
Regarding the sensory evaluation, the three items were scored in three stages by the discussion of five trained evaluation panels, and the comprehensive evaluation was performed according to the total score, and the comprehensive evaluation was performed as follows.
◯: Suitable as a barley tea beverage (8-9 points)
Δ: Suitable as a barley tea beverage (6 to 7 points)
×: Not suitable as a barley tea beverage (5 points or less)

Examples 1 to 4 treated with the enzyme had a higher maltose concentration than Comparative Example 1 not treated with the enzyme. Further, in Examples 1 to 4, while the sweetness of the top was felt, the sweetness did not remain unnaturally forever, and the flavor (barley tea feeling) like barley tea was felt after the sweetness.
Example 4 using Uniase L had the highest maltose concentration and higher conversion efficiency. By using Uniase L, the amount of enzyme used can be reduced, the reaction time can be shortened, and the production cost can be reduced.

"Experiment 2"
Based on Example 4, which had the highest maltose concentration of 913 mg / L in Experiment 1 above.
In Comparative Example 2 and Examples 5 to 7, the sample obtained in Example 4 as a base and the sample obtained in Comparative Example 1 not subjected to the enzyme treatment in Experiment 1 were mixed, and the maltose concentration was increased. It was adjusted to a predetermined concentration. Further, in Examples 8 and 9, maltose itself was added to the base, and the maltose concentration was adjusted to 1000 mg / L and 1500 mg / L, respectively.
Each of the obtained samples was evaluated in the same manner as in Experiment 1 above. The results of each evaluation are shown in Table 2.

In Examples 5 to 9 in which the maltose concentration is 100 mg / L or more and 1500 mg / L or less, the sweetness of the top is felt, and the sweetness does not remain unnaturally forever, and the sweetness is followed by a barley tea-like flavor (barley tea feeling). ) Was confirmed. In particular, in Examples 6 to 8 in which the maltose concentration was 200 mg / L or more and 1000 mg / L or less, a more preferable story-like flavor could be felt.
In Comparative Example 2 in which the maltose concentration was 50 mg / L, the sweetness of the top was not felt. In addition, the evaluation of the unnatural sweetness that remains afterwards is "No: 3 points", but I did not feel the sweetness in the first place. In addition, the barley tea-like flavor was also very weak.

"Experiment 3"
Maltose itself was added to the sample (maltose concentration: 4.2 mg / L) obtained in Comparative Example 1 in which the enzyme treatment was not performed in Experiment 1, and the maltose concentration was adjusted to a predetermined concentration.
Each of the obtained samples was evaluated in the same manner as in Experiment 1 above. The results of each evaluation are shown in Table 3.

Experiment 3 in which maltose itself was added had the same flavor as Experiment 2 in which maltose was produced by enzymatic treatment. It was confirmed that the preparation of maltose concentration is not limited to the enzymatic treatment and may be adjusted by adding maltose itself.

"Experiment 4"
A barley tea extract was obtained in the same manner as in Experiment 1 except that round grains of domestically produced 6-row barley with an L value of 28 were used in place of the crushed grains of domestically produced 6-row barley with an L value of 31. Since this barley tea extract uses only round grains as the raw material wheat, the concentration of pyrazines is low.
Using this barley tea extract as a base (Comparative Example 4), in Comparative Example 5 and Examples 15 to 20, maltose itself was added to this base, and the concentration ratio of maltose to pyrazines (maltose (mg / L) / Pyrazines (mg / L)) were adjusted to a predetermined value.
Each of the obtained samples was evaluated in the same manner as in Experiment 1 above. The results of each evaluation are shown in Table 4.

In Examples 15 to 20 in which the maltose concentration is 100 mg / L or more and 1500 mg / L or less, the sweetness of the top is felt, but the sweetness does not remain unnaturally forever, and after the sweetness, a barley tea-like flavor (barley tea feeling). ) Was confirmed. In particular, in Examples 16 to 19 in which the maltose concentration was 200 mg / L or more and 1000 mg / L or less, a more preferable story-like flavor could be felt.
Furthermore, from the results of Experiments 3 and 4, the maltose concentration is 100 mg / L or more and 1500 mg / L or less, and the concentration ratio of maltose to pyrazines (maltose (mg / L) / pyrazines (mg / L)) is 400 or more. In the range of 20000 or less, it was confirmed that a barley tea beverage having excellent top sweetness and barley tea feeling can be obtained regardless of the concentration of pyrazines.
In addition, the sample obtained in Experiment 4 had less foaming than the samples obtained in Experiments 1 to 3. This is because, in Experiment 4, only round grains are used as the raw material wheat, but the inside of the raw material wheat is not exposed in the round grains, and the starch contained in the raw wheat is difficult to be extracted.

"Experiment 5"
In order to confirm the effect of the starch concentration in the barley tea beverage on the foaming of the barley tea beverage, Examples 4 and Comparative Example 6 obtained in Experiment 1 were mixed to prepare a sample of each starch concentration shown in Table 5. In addition, Example 21 is equivalent to Example 4, and Comparative Example 6 uses the same raw material wheat as in Example 21 (Example 4), and maltose without performing enzymatic treatment with a starch-degrading enzyme. It was prepared by adding 12 mg / L of itself.

Each of the obtained samples was evaluated for foaming as follows. The evaluation results are shown in Table 5 below.
・ Foaming evaluation Put 5 mL of each sample in a centrifuge tube (outer diameter x length (mm) 16.5 x 100, capacity 10 mL), plug it with a cap, shake it up and down 30 times, leave it for 30 seconds, and leave it for a long time. The degree of foaming (foaming condition) on the inner wall of the centrifuge tube was observed.
The degree of foaming is measured based on the scale position of 5 mL when 5 mL of the sample is placed in the centrifuge tube, and the scale position of the height at which bubbles have adhered after standing is measured. It was evaluated as having a large amount of foam.
The evaluation criteria for foaming are as follows.
○: + 1 mL or less from the standard △: More than + 1 mL from the standard and less than + 2 mL ×: + 2 mL or more from the standard

In Examples 21 to 24 having a starch concentration of 400 mg / L or less, foaming was suppressed as compared with Comparative Example 6 in which the starch concentration was higher than 400 mg / L.
That is, it was confirmed that the barley tea beverage having a low starch concentration can suppress foaming as compared with the barley tea beverage having a high starch concentration.

Claims (7)

A barley tea beverage having a maltose concentration of 467.8 mg / L or more and 1500 mg / L or less. The maltose concentration is 100 mg / L or more and 1500 mg / L or less.
Contain pyrazines, concentration ratio of maltose and pyrazines (maltose (mg / L) / pyrazines (mg / L)) is it characterized in that 400 to 20,000 barley tea beverage. The barley tea beverage according to claim 1 or 2, wherein the starch concentration is 400 mg / L or less. The extraction process to obtain the extract from the raw wheat
A concentration adjusting step of adjusting the maltose concentration in the extract to 467.8 mg / L or more and 1500 mg / L or less, and
A method for producing a barley tea beverage, which comprises. The extraction process to obtain the extract from the raw wheat
The maltose concentration in the extract is 100 mg / L or more and 1500 mg / L or less.
A concentration adjustment step of adjusting the concentration ratio of maltose to pyrazines (maltose (mg / L) / pyrazines (mg / L)) in the extract to 400 or more and 20000 or less.
A method for producing a barley tea beverage, which comprises. The method for producing a barley tea beverage according to claim 4 or 5 , wherein the concentration adjusting step is an enzymatic treatment of adding a starch-degrading enzyme to the extract. The method for producing a barley tea beverage according to claim 6, wherein the enzyme treatment is carried out under the conditions of 25 ° C. or higher and 40 ° C. or lower and 15 minutes or more and 1 hour or less.