JP6949531B2 - Barley tea beverage - Google Patents

Description

The present invention relates to barley tea beverages.

Traditionally, barley tea has been widely loved because of its unique sweetness and aroma. However, it is difficult to make a tasty barley tea beverage that has both sweetness and aroma.

Patent Documents 1 to 4 disclose a method for adjusting the content of maltose, sucrose, starch, β-glucan, and soluble solid content (Brix) in order to obtain a barley tea beverage having both sweetness and aroma.

Japanese Unexamined Patent Publication No. 2012-170375 Japanese Unexamined Patent Publication No. 2012-170374 Japanese Unexamined Patent Publication No. 2012-170372 Japanese Unexamined Patent Publication No. 2012-170371

However, conventional barley tea beverages have not yet been able to sufficiently respond to consumer tastes for barley tea beverages and diversification of drinking scenes. In particular, with regard to fragrance, a balance between sweet fragrance and slightly burnt fragrance is required.

An object of the present invention is to provide a barley tea beverage having an excellent sweetness and an excellent balance of aroma.

The present inventors contain the aroma components of vanillin, 2-acetylpyrazine, and 2-acetyl-3-methylpyrazine in a predetermined content and content ratio, and disaccharides, oligosaccharides, and dextrins with respect to the soluble solid content. It has been found that a barley tea beverage having an excellent sweetness and an excellent balance of aroma can be provided by containing starch in a predetermined ratio, and has completed the present invention. More specifically, the present invention provides the following.

(1) In the present invention, the content of 2-acetylpyrazine (as a total ion area value with respect to the value when the area value of 0.1 ppm n-octanol added as an internal standard during quantitative analysis of gas chromatography is 1000) is 400 or more. 700 or less
The content of 2-acetyl-3-methylpyrazine (as the total ion area value relative to the value when the area value of 0.1 ppm n-octanol added as an internal standard during gas chromatography quantitative analysis is 1000) is 30 or more and 150 or less. can be,
The ratio of the content of vanillin to the sum of the contents of 2-acetylpyrazine and 2-acetyl-3-methylpyrazine is 5.7 or more and less than 12.0.
A barley tea beverage in which the ratio of the sum of the contents (mg / 100 ml) of disaccharide, oligosaccharide, dextrin and starch to the soluble solid content (% by mass) is 320 or more and less than 500.

(2) The present invention is the barley tea beverage according to (1), wherein the soluble solid content is 0.15% or more.

(3) Further, the present invention is the barley tea beverage according to (1) or (2), which does not contain malt.

According to the present invention, it is possible to provide a barley tea beverage having an excellent sweetness and an excellent balance of aroma.

Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and the present invention shall be carried out with appropriate modifications within the scope of the object of the present invention. Can be done.

<Barley tea drink>
The barley tea beverage of the present invention has an excellent balance between sweet fragrance and slightly burnt fragrance by containing 2-acetylpyrazine, 2-acetyl-3-methylpyrazine and vanillin in a predetermined content and content ratio.
Further, the barley tea beverage of the present invention is excellent in sweetness by containing disaccharide, oligosaccharide, dextrin and starch in a predetermined content ratio with respect to the soluble solid content (%).

In the present specification, 2-acetylpyrazine, 2-acetyl-3-methylpyrazine, and vanillin are collectively referred to as aroma components, with respect to the sum of the contents of 2-acetylpyrazine and 2-acetyl-3-methylpyrazine. , The ratio of the content of vanillin [(vanillin) / (2-acetylpyrazine) + (2-acetyl-3-methylpyrazine)] is sometimes referred to as the "content ratio of a specific aroma component". In addition, disaccharides, oligosaccharides, dextrins and starch are collectively referred to as starch components, and the ratio of the sum of the amounts of starch components to the soluble solid content (the sum of the contents of disaccharide, oligosaccharide, dextrin and starch / soluble solid content). ) May be referred to as "the content ratio of the amount of starch component to the soluble solid content".

Hereinafter, the aroma component and the starch component contained in the barley tea beverage will be described.

[Aroma component]
Pyrazines and vanillin are produced by the Maillard reaction of aminocarbonyl reaction with amino acids and sugars in the roasting process. The pyrazines produced are not limited to 2-acetylpyrazine and 2-acetyl-3-methylpyrazine, and may include other pyrazines. In the present specification, the content and content ratio of the aroma components of 2-acetylpyrazine, 2-acetyl-3-methylpyrazine, and vanillin are the n-octanol when quantitative analysis is performed by gas chromatography under the conditions described later. It is a total ion area value with respect to the value when the internal standard area value as an internal standard product is 1000.

The lower limit of the content of 2-acetylpyrazine is 400 or more, preferably 500 or more, 560 or more, or 600 or more. On the other hand, the upper limit of the content of 2-acetylpyrazine is 700 or less, preferably 650 or less. When the content of 2-acetylpyrazine is within the above range, a slightly burnt aroma can be imparted to the barley tea beverage within a range that is neither too weak nor too strong. If the content of 2-acetylpyrazine is too low, the slightly burnt aroma tends to be too weak. If the content of 2-acetylpyrazine is too high, the slightly burnt aroma tends to be too strong.

The lower limit of the content of 2-acetyl-3-methylpyrazine is 30 or more, preferably 50 or more, 70 or more, 90 or more, or 100 or more. On the other hand, the upper limit of the content of 2-acetyl-3-methylpyrazine is 150 or less, preferably 130 or less, or 110 or less. When the content of 2-acetyl-3-methylpyrazine is within the above range, a slightly burnt aroma can be imparted to the barley tea beverage within a range that is neither too weak nor too strong. If the content of 2-acetyl-3-methylpyrazine is too low, the slightly burnt aroma tends to be too weak. If the content of 2-acetyl-3-methylpyrazine is excessive, the slightly burnt aroma tends to be too strong.

The lower limit of the vanillin content is preferably 6000 or higher, or 6500 or higher. On the other hand, the upper limit of the vanillin content is preferably 8000 or less, or 7500 or less. When the content of vanillin is within the above range, the sweetness can be imparted to the barley tea beverage in a well-balanced manner.

The ratio of the content of vanillin to the sum of the contents of 2-acetylpyrazine and 2-acetyl-3-methylpyrazine is 5.7 or more, preferably 7 or more, or 8 or more. On the other hand, the ratio of the content of vanillin to the sum of the contents of 2-acetylpyrazine and 2-acetyl-3-methylpyrazine is less than 12.0, preferably 11.0 or less, or 10.0 or less. ..
When the content ratio of these specific aroma components is within the above range, the balance between the sweet aroma and the slightly burnt aroma is excellent. When the content ratio of a specific aroma component is too small, that is, when the content of vanillin is too small, the sweetness tends to be diluted. When the content ratio of a specific aroma component is excessive, that is, when the content of 2-acetylpyrazine and 2-acetyl-3-methylpyrazine is too small, the slightly burnt aroma tends to be diluted. There is.

The content of each aroma component may be appropriately adjusted according to the type of wheat used as a raw material (hereinafter, may be simply referred to as "wheat") and the roasting conditions of wheat (roasting temperature, roasting time, etc.). Alternatively, an auxiliary raw material or a single component may be added to adjust the content of each aroma component.

For example, when it is desired to increase the content of vanillin, the roasting conditions of wheat may be adjusted so that the L value becomes high. If it is desired to reduce the vanillin content, the roasting conditions of wheat may be adjusted so that the L value is low. If you want to increase the content of pyrazines, select wheat with a high protein content, or set the roasting conditions at high temperature for a short time such as hot air or open flame roasting where the surface of the wheat grains is well roasted. Just do it. In particular, when it is desired to increase the contents of 2-acetylpyrazine and 2-acetyl-3-methylpyrazine, it is advisable to adjust the roasting conditions of wheat so that the L value is low. When it is desired to reduce the content of pyrazines, it is advisable to adjust the roasting conditions of wheat so that the L value becomes high.

[Starch component]
In the present specification, the "disaccharide" constituting the starch component refers to a compound in which 2 monosaccharides (α-glucose) are glycosidic bonded. The "oligosaccharide" refers to a compound in which 3 or more and 10 or less monosaccharides are bound by a glycosidic bond. "Starch" is a compound in which 11 or more monosaccharides are glycosidic bonded, and refers to a mixture of amylose and amylopectin. "Dextrin" refers to a low molecular weight compound that is a hydrolyzate of starch. Examples of the disaccharide include sucrose (sucrose), lactose (lactose), maltose (maltose), trehalose and the like.

In the present specification, the content of the starch component is measured by enzymatic quantification. In this specification, it is measured by F-kit starch (product number; 207748; manufactured by Roche Diagnostics) by the method described later.

The content of the starch component is not particularly limited, but for example, the lower limit of the content is preferably 50 mg / 100 ml or more, 80 mg / 100 ml or more, 100 mg / 100 ml or more, 120 mg / 100 ml or more, or 140 mg / 100 ml or more. On the other hand, the upper limit of the content of the starch component is preferably 180 mg / 100 ml or less and 150 mg / 100 ml or less. When the content of the starch component is within the above range, the sweetness can be imparted to the barley tea beverage within a range that is neither too weak nor too strong.

The content of the starch component may be adjusted using wheat that satisfies the above content, or may be appropriately adjusted by changing the mixing ratio of a plurality of types of wheat and its extract, or in order to satisfy the above content. Auxiliary ingredients or simple ingredients may be added. For example, when it is desired to increase the content of the starch component, the ratio of the wheat having a high content of the starch component to the amount of wheat used may be increased. If it is desired to reduce the content of the starch component, the roasting conditions of the wheat may be adjusted so that the L value is low, or the extraction time of the roasted wheat may be shortened.

[Soluble solids]
As used herein, the term "soluble solids" refers to a value obtained by measuring the total concentration of soluble solids in a beverage composition with a sugar refractometer, and refers to "Brix". In the present specification, the soluble solid content refers to a value measured at 20 ° C. using, for example, a digital differential concentration meter DD-7 (manufactured by Atago Co., Ltd.).

The soluble solid content is not particularly limited as long as the above-mentioned content ratio is satisfied, but the lower limit of the content is preferably 0.15% by mass or more, or 0.25% by mass or more. On the other hand, the upper limit of the soluble solid content is preferably 0.4% by mass or less. When the content of the soluble solid content is within the above range, a well-balanced sweetness can be imparted to the barley tea beverage.

The soluble solid content may be appropriately adjusted by changing the roasting conditions of the wheat and the extraction conditions of the roasted wheat, or may be adjusted by adding the soluble solid content. For example, when it is desired to increase the soluble solid content, the extraction time of roasted wheat may be lengthened, or an appropriate amount of carbonate (sodium hydrogen carbonate or the like) may be added at the time of extraction. For example, when sodium hydrogen carbonate is added, an appropriate amount may be selected from the range of 0.25 g or more and 6 g or less with respect to 1 L of the extraction solvent so that the soluble solid content becomes a desired value. By adjusting the pH of the extraction solvent by adding a carbonate (sodium hydrogen carbonate, etc.), it becomes easier to obtain a large amount of soluble solids.

The lower limit of the content ratio of the starch component amount to the soluble solid content is 320 or more, preferably 400 or more, or 410 or more. On the other hand, the upper limit of the content ratio of the starch component amount to the soluble solid content is less than 500, preferably 480 or less, or 450 or less. When the content ratio of the starch component amount to the soluble solid content is within the above range, the sweetness is excellent. When the content ratio of the starch component amount to the soluble solid content is too small, miscellaneous tastes other than sweetness tend to increase. When the content ratio of the starch component to the soluble solid content is excessive, the taste tends to be monotonous without complex taste.

Examples of the raw material wheat used in the present invention include barley (two-row, four-row, and six-row skin barley, bare barley) and barley such as adlay, wheat, and malt. Since malt contains a large amount of disaccharides such as maltose and sucrose, sweetness can be imparted to the beverage. However, the wheat tea beverage of the present invention has a specific aroma component content ratio and a starch component amount with respect to the soluble solid content. Since the content ratio of sucrose is specified, it is possible to impart sufficient sweetness to the beverage without containing malt.

The lower limit of the L value of roasted wheat used in the present invention is preferably 30 or more, or 35 or more. On the other hand, the upper limit of the L value of roasted wheat is preferably 55 or less, or 45 or less. When the L value is within the above range, it becomes easy to select the roasting strength that can impart a preferable balance of sweetness and aroma to the barley tea beverage. The L value is measured using a color difference meter (Nippon Denshoku Industries Co., Ltd., color difference meter ZE-2000).

<Manufacturing method of barley tea beverage>
As the method for producing a wheat tea beverage of the present invention, a general method can be adopted, and if necessary, a roasting step of roasting wheat, an extraction step of extracting roasted barley to obtain an extract, and an extract. Includes a compounding step of blending water and various additives, a heat sterilization step of heating and sterilizing the blended beverage, and a container filling step of filling the blended beverage into a container.

(Roasting process)
A general roasting method can be adopted, and an appropriate roasting method (roasting time, roasting temperature) can be used to obtain the desired aroma component content, content ratio, and starch component content ratio to soluble solid content. Etc.) should be selected. Common methods include hot air roasting, open flame roasting, sand roasting, and far infrared roasting. The roasted wheat may be transferred to the extraction step as it is, or may be crushed and transferred to the extraction step.

(Extraction process)
A general extraction method can be adopted, and an appropriate extraction method (extraction ratio, extraction temperature, extraction time, etc.) can be obtained in order to obtain the desired aroma component content, content ratio, and content ratio of the starch component amount to the soluble solid content. ) May be selected. As a general method, conventionally known extraction methods such as steam distillation, liquefied carbon dioxide gas extraction, alcohol extraction, and hot water extraction can be used. The type of extraction solvent used for extraction is not particularly limited, but it is preferable to use deionized and purified water or distilled water. These are inexpensive, easy, and can be safely prepared and used in extraction equipment. Examples of the extraction solvent other than water include ethanol and other hydrophilic organic solvents. Further, a so-called carbonate (sodium hydrogencarbonate or the like), phosphate, ascorbate, ascorbic acid or the like, which are food additives, may be appropriately added to the extraction solvent for the purpose of improving the extraction efficiency.

The extraction ratio (magnification of the extraction solvent with respect to the raw material) is not particularly limited. The smaller the amount of wheat used per liter of water used for extraction, the lighter the sweetness, aroma and color of the resulting extract. The greater the amount of wheat used, the deeper the resulting extract will have sweetness, aroma and color. For this reason, the extraction ratio is generally adjusted to the optimum amount in order to bring out the sweetness, aroma and color from the roasted wheat.

The extraction temperature is not particularly limited, but is preferably 80 ° C. or higher and 100 ° C. or lower, for example. If extraction is performed in the above temperature range, the extraction efficiency is high. The extraction time is not particularly limited, but it is preferably performed within the range of 5 minutes or more and 1 hour or less. If the extract is obtained in the above extraction time, it tends to be easy to extract each component of sweetness and aroma while suppressing the change in flavor and the dissipation of the aroma component due to heat. This makes it easier to obtain a tea beverage having excellent palatability.

The lower limit of the pH of the extract at the time of extraction is not particularly limited, but is preferably 4 or more, or 7 or more, for the purpose of improving extraction efficiency. On the other hand, the upper limit of pH is preferably pH 10 or less, or pH 9 or less. The higher the pH of the extract, the easier it is to extract the charred fragrance component. This makes it easier to obtain a tea beverage having excellent palatability.

(Mixing process)
The obtained extract can be provided as it is as the barley tea beverage of the present invention, but the pH and L value of the obtained extract may be adjusted and / or diluted as appropriate. If necessary, for example, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, quality stabilizers, etc. It may contain various additives such as.

(Sterilization process / container packing process)
The obtained extract may be sterilized by heating as appropriate, or may be filled in a container and stored. Examples of the container include a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a paper container composite with a metal foil or a plastic film, a metal can, a bottle, and the like. If it can be sterilized by heating after filling it in a container like a metal can or bottle, it is manufactured by retort sterilization (110 to 140 ° C, for 1 to several tens of minutes), but it cannot be sterilized by retort like PET bottles and paper containers. For those, sterilize in advance under the same sterilization conditions as retort sterilization, for example, high-temperature short-time sterilization (UHT sterilization: 110-150 ° C, 1 to several tens of seconds) with a plate-type heat exchanger, etc., cool to a certain temperature, and then put in a container. A method such as filling can be selected.

Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.
[Examples 1 to 3 and Comparative Examples 1 to 3]
(Making barley tea beverage)
Roasted barley was roasted by the hot air roasting method with different roasting strengths. The L values of each Example and Comparative Example are as shown in Table 1.

To a column type extractor, 400 g of roasted wheat of Examples and Comparative Examples, 800 g of water having a water temperature of 95 ° C. or higher, and sodium hydrogen carbonate were added to adjust the pH to 8.6 and the Na content to 34 mg / 100 ml. It was steamed for 10 minutes. Further, about 7500 g of the extract was sampled while adding water having a water temperature of 95 ° C. or higher. Water at room temperature was added to this extract, the volume was increased to 10 L, sterilized at high temperature for a short time, and the PET bottle was aseptically filled.

(Measurement of aroma components)
A sample obtained by adding 0.15 mg of n-octanol, which is an internal standard, to 1.5 L of barley tea beverages of Examples and Comparative Examples was used as a sample of Examples and Comparative Examples. This sample was passed through a PORAPAK Q (registered trademark) (100 ml) packed column manufactured by Waters Co., Ltd., which is an ethylvinylbenzene-divinylbenzene copolymer porous adsorption resin, to adsorb aroma components. Further, after passing distilled water through the packed column to wash the resin, the aroma component was desorbed with 300 ml of diethyl ether. After dehydrating the diethyl ether solution, it was concentrated with an evaporator to obtain an aroma, and quantitative analysis was carried out with a gas chromatography analyzer under the following analytical conditions. The concentrated aroma amount (including solvent) (unit: mg) of each Example and Comparative Example is as shown in Table 2. The content of each aroma component (vanillin, 2-acetylpyrazine, 2-acetyl-3-methylpyrazine) is the total ion with respect to the value when the internal standard area value of 0.1 ppm n-octanol is 1000 as the internal standard product. It is an area value. The results are shown in Table 3.

(Analysis conditions)
Device name: HP7890A, 5975CMSD (manufactured by Agilent Technologies)
Column: Product name TC-WAX, 30m x 0.25mm x 0.25μm
Carrier gas flow rate: 0.61 ml / min, 28.68 cm / sec, 3.422 psi (constant pressure)
Carrier gas: Helium Column temperature: 65 ° C → 120 ° C (3 ° C / min) → 250 ° C (5 ° C / min) 15 min. Retention ionization method: Electron fast atom bombardment (EI), 70 eV
Injection port temperature: 250 ° C
Injection volume: 0.2 μl
Split ratio 100: 1
MS (Mass Spectrometer) Ion Source Temperature: 230 ° C
MS (Mass Spectrometer) Interface Temperature: 280 ° C
Detected molecular weight: 30-350 m / z

(Measurement of starch amount component)
Using F-kit starch (product number; 207748; manufactured by Roche Diagnostics), samples of Examples and Comparative Examples were measured by the following methods.

(A) After diluting the samples of Examples and Comparative Examples 2 to 10 times, 0.20 ml of Solution I was mixed with 0.10 ml of the sample solution and incubated at 55-60 ° C. (in a warm bath) for 15 minutes. .. Then, the sample was taken out from the warm bath, returned to room temperature, 1.00 ml of distilled water and 1.00 ml of Solution II were weighed and mixed, and after about 3 minutes, the absorbance E _A 1 at a wavelength of 340 nm was measured. Further, 0.02 ml of Solution III was mixed, and after about 15 minutes, the absorbance E _A 2 at a wavelength of 340 nm was measured. Then, absorbance Delta] E _A (= absorbance _E A 2-absorbance _E A 1) was calculated.

(B) The samples of Examples and Comparative Examples were diluted 2 to 10 times and then incubated at 55 to 60 ° C. (in a warm bath) for 15 minutes. Then removed from the hot bath, after returning to room temperature, distilled water 1.20 ml, 1.00 ml weighed solution II, mixed, and the absorbance was measured _{E B} 1 at a wavelength of 340nm after about 3 minutes. Furthermore, the solution III was 0.02ml mixed, and the absorbance was measured _{E B} 2 at a wavelength of 340nm after about 15 minutes. Then, absorbance Delta] E _B (= Absorbance _E B 2-absorbance _E B 1) was calculated.

The solutions used in the above (A) and (B) are as follows.
Solution I: Bin 1 of "F-kit starch" (about 100 mg lyophilized product: citric acid buffer, pH about 4.6; enzyme amyloglucosidase (AGS) about 84 U dissolved in 6 ml of distilled water.
Solution II: Bin 2 of "F-Kit Starch" (about 5 g powder; triethanolamine buffer, pH about 7.6; nicotinamide adenine dinucleotide phosphate (NADP) about 75 mg: adenosine triphosphate (ATP) about 190 mg A solution of Mg ₂ SO ₄ ) in 27 ml of distilled water.
Solution III: Bin 3 of "F-Kit Starch" (0.7 ml suspension: hexokinase (HK) about 200 U; glucose-6-phosphate dehydrogenase (G6P-DH) about 100 U)

Then, ΔE = ΔE _{A − ΔE B} was calculated, and the content of the starch component was calculated by the following formula. The results are shown in Table 3.
Starch component content (mg / 100 ml) = 0.597 x ΔE x 100 x dilution ratio

(sensory evaluation)
In the barley tea beverages of each example and comparative example, the intensities of "sweetness", "sweetness", and "burnt aroma" were evaluated by 10 panels who received specialized training, and there were 7 levels. Scored. The higher the number, the stronger the strength of the 7-grade score. The sensory evaluation results (average) and comprehensive evaluation are shown in Table 4 below. Regarding the overall evaluation, those with a sweetness and sweetness evaluation of 3 or more and a charred aroma of 3 or more are marked with ◎, and a sweetness and sweetness evaluation of 3 or more and a charred aroma are 2. Those having 5 or more were evaluated as 〇, and those not satisfying any of these were evaluated as x.

(result)
As can be seen from the results of Tables 3 and 4, the content of aroma component 1 (2-acetylpyrazine) is 400 or more and 700 or less, and the content of aroma component 2 (2-acetyl-3-methylpyrazine) is 30 or more and 150. The content ratio of these specific aroma components (aroma component 3 / aroma component 1 + aroma component 2) is 5.7 or more and less than 12.0, and the content ratio of the amount of the starch component to the soluble solid content is 320 or more. The barley tea beverages of Examples 1 to 3 having less than 500 had an excellent balance of sweetness and aroma as compared with the barley tea beverages of Comparative Examples 1 to 3. In particular, the barley tea beverages of Examples 2 and 3 in which the content ratio of the specific aroma component is 10 or less have more pyrazines than the barley tea beverage of Example 1, and the slightly burnt aroma is strongly felt and the taste is deep. I was able to get a barley tea drink.

Claims (3)

Contains an extract of roasted wheat having an L value of 31 or more and 42 or less.
The content of 2-acetylpyrazine (as the total ion area value relative to the value when the area value of 0.1 ppm n-octanol added as an internal standard during gas chromatography quantitative analysis is 1000) is 400 or more and 700 or less.
The content of 2-acetyl-3-methylpyrazine (as the total ion area value relative to the value when the area value of 0.1 ppm n-octanol added as an internal standard during gas chromatography quantitative analysis is 1000) is 30 or more and 150 or less. can be,
The ratio of the content of vanillin to the sum of the contents of 2-acetylpyrazine and 2-acetyl-3-methylpyrazine is 5.7 or more and less than 12.0.
A barley tea beverage in which the ratio of the sum of the contents (mg / 100 ml) of disaccharide, oligosaccharide, dextrin and starch to the soluble solid content (% by mass) is 320 or more and less than 500. The barley tea beverage according to claim 1, wherein the soluble solid content is 0.15% or more. The barley tea beverage according to claim 1 or 2, which does not contain malt.