JP7088697B2 - Container-filled barley tea beverage and its manufacturing method - Google Patents

Description

The present invention relates to a packaged barley tea beverage and a method for producing the same.

In recent years, tea bag barley tea, in which a barley tea beverage composition composed of crushed roasted barley is enclosed in a bag and can be easily extracted with water or the like, has become widespread.
Regarding this kind of tea bag barley tea, various methods for producing barley tea for extraction are disclosed, which can sufficiently bring out the aroma, color and taste peculiar to barley tea.

For example, in Patent Document 1 (Japanese Unexamined Patent Publication No. 2000-245411), as a method for producing barley particularly suitable for tea bag barley tea, raw barley is steam-sprayed under extremely severe conditions (steam spray time 5 to 60 seconds, After a steam flow rate of 20 to 60 kg / h), primary roasting is performed under strong heating conditions for a short time (roasting temperature 230 to 280 ° C., 60 seconds to 120 seconds), and then for a short time under strong heating conditions. A manufacturing method for performing secondary roasting at (roasting temperature 250 to 300 ° C., 60 seconds to 120 seconds) is disclosed.

In recent years, bottled barley tea beverages, which are made by filling containers such as PET bottles with barley tea beverages, have become widespread.
Regarding this type of packaged barley tea beverage, for example, in Patent Document 2 (Japanese Unexamined Patent Publication No. 2013-111031), the packaged barley tea beverage has an excellent balance of flavor, has an astringent taste, and is suitable for drinking with snacks and the like. As a result, the total amount of polysaccharide (mg / 100 mL) including the amount of starch and the amount of β-glucan is 40 to 145, the amount of maltose (mg / L) is 0.50 to 3.00, and the soluble solid content derived from barley. (%) Is 0.15 to 0.65, and the ratio (catechin / maltose) of the amount of 8 catechins (mg / L) to the amount of maltose (mg / L) is 0.02 to 1.0. Further, a packaged barley tea beverage in which the ratio of the amount of gallate-type catechin (mg / L) to the amount of maltose (mg / L) (gallate-type catechin / maltose) is 0.01 to 0.67 is disclosed. ..

Patent Document 3 (Japanese Unexamined Patent Publication No. 2013-11130) describes the amount of starch and the amount of β-glucan as a packaged barley tea beverage that is hard to feel residual grain and harsh taste, has an excellent drinking feeling, and has an excellent balance of flavor. The combined polysaccharide amount (mg / 100 mL) is 80 to 220, the maltose amount (mg / L) is 1.00 to 4.00, and the barley-derived soluble solid content (%) is 0.25 to 0. Disclosed is a packaged barley tea beverage, which is 70 and has an average particle size of suspended solids of less than 10.0 μm.

In recent years, many health drinks have been sold for health such as disease prevention, and barley tea containing mineral components such as calcium, magnesium, potassium and sodium is on the market.
For example, Patent Document 4 (Japanese Unexamined Patent Publication No. 2002-142733) contains a large amount of natural trace elements (minerals) by using deep-sea water, and a method for producing grain tea that reproduces the mineral balance of deep-sea water. Disclosed as a method for producing grain tea produced by performing a vapor deposition step, a drying step, a roasting step, and a cooling step of immersing the refined raw material grains in concentrated water of deep sea water for a predetermined time and then steaming them with steam. There is.

In Patent Document 5 (Japanese Unexamined Patent Publication No. 2005-151981), deep-sea water from which salt has been removed is mixed and stirred in a barley tea beverage, magnesium is 2.5 mg to 20 mg per liter of barley tea beverage, and potassium is barley tea beverage 1. A barley tea beverage having an effect of improving blood flow with improved taste, adjusted to be 100 mg to 350 mg per liter, is disclosed.

Japanese Unexamined Patent Publication No. 2000-245411 Japanese Unexamined Patent Publication No. 2013-111031 Japanese Unexamined Patent Publication No. 2013-11130 Japanese Unexamined Patent Publication No. 2002-142733 Japanese Unexamined Patent Publication No. 2005-151981

With respect to barley tea beverages containing mineral components to which mineral components have been added, there is a problem that aggregation and precipitation are likely to occur when the amount of mineral components is increased.
Therefore, the present invention is intended to provide a new packaged barley tea beverage and a method for producing the same, which can suppress the occurrence of aggregation and precipitation with respect to the barley tea beverage containing a mineral component.

The present invention is a method for producing a packaged barley tea beverage containing a roasted wheat extract component (including a mineral component) and a mineral component other than the roasted barley extract component, and has a hardness of 10.0 to 80.0 mg. Roasted wheat is extracted with mineral-containing water adjusted to / L to obtain an extract (extraction step), the extract is cooled and filtered to obtain a filtrate (cooling filtration step), and minerals are added to the filtrate. It is characterized in that a wheat tea beverage is prepared by adding ingredients (preparation step) and the wheat tea beverage is filled in a container (filling step), and the oxalic acid content of the wheat tea beverage filled in the container is 1.0 to 1. We propose a method for producing a packaged barley tea beverage, which is 10.0 mg / 100 ml and has a calcium content of 0.22 to 2.1 mg / 100 ml.

The present invention is also a method for suppressing precipitation and aggregation of a packaged barley tea beverage containing a roasted barley extract component (including a mineral component) and a mineral component other than the roasted barley extract component, and has a hardness of 10. Roasted wheat is extracted with mineral-containing water adjusted to 0 to 80.0 mg / L to obtain an extract, and the extract is cooled and filtered to obtain a filtrate, and a mineral component is added to the filtrate. A wheat tea beverage is prepared, the wheat tea beverage is filled in a container, the hardness of the wheat tea beverage is adjusted to 10.0 to 80.0 mg / L, and the oxalic acid content is 1.0 to 10.0 mg / 100 ml. We propose a method for suppressing precipitation and agglomeration of a packaged barley tea beverage, which comprises adjusting the content to 0.22 to 2.1 mg / 100 ml.

The packaged barley tea beverage proposed by the present invention contains mineral components other than the roasted barley extract component (including mineral components), and is a beverage containing more mineral components than the mineral components naturally contained in the roasted barley tea components. Therefore, normally, aggregation and precipitation are likely to occur. However, in the packaged barley tea beverage and the method for producing the same proposed by the present invention, the occurrence of aggregation and precipitation can be effectively suppressed by adjusting the oxalic acid content and the calcium content within a predetermined range.

Next, the present invention will be described based on examples of embodiments. However, the present invention is not limited to the embodiments described below.

[Book barley tea drink]
The packaged barley tea beverage (referred to as “honmugi tea beverage”) according to an example of the embodiment of the present invention includes a roasted barley extract component (including a mineral component) which is an extract component of roasted barley and the roasted barley extract component. It is a packaged barley tea beverage containing mineral components other than the above.
Since this barley tea beverage contains mineral components other than the roasted barley extract component, it has a feature that it contains more mineral components than a beverage containing only the roasted barley extract component. There is.

<Roasted wheat extract component>
The barley tea beverage preferably contains 0.10% by mass or more of a roasted barley extract component (including a mineral component).
If the barley tea beverage contains 0.10% by mass or more of a roasted barley extract component (including a mineral component), a flavor peculiar to barley tea can be obtained.
From this point of view, the barley tea beverage preferably contains 0.10% by mass or more of roasted barley extract components (including mineral components), particularly 0.15% by mass or more or 0.50% by mass or less, and among them, 0. It is more preferably contained in a proportion of 20% by mass or more or 0.40% by mass or less.
The content of the "roasted wheat extract component" can be determined by measuring the soluble solid content (Bx) of the extract.

Among the roasted barley extract components obtained by extracting roasted barley, this barley tea beverage is described in the present specification (also referred to as “suggested component”), that is, oxalic acid, calcium, arabinoxylan, potassium. For roasted barley extract components (also referred to as "non-suggested components") other than the suggested components such as phosphorus, manganese, calcium, magnesium and sodium, the usual non-suggested components obtained by extracting roasted barley with water. Similar to composition.

As an example of the composition of the usual unsuggested components obtained by extracting roasted wheat with water, raffinose (trisaccharide): less than 5.0 ppm, stachiose (tetrasaccharide): less than 5.0 ppm, polysaccharides of trisaccharide or more Total: 10,000 to 20000 mg / 100 ml, β-glucan: 500 to 3000 mg / 100 ml, amino acid: 0.1 to 50 ppm, phosphoric acid: 0.05 to 0.50 mass%, citric acid: 0.02 to 0.10 mass% , Apple acid: 0.01 to 0.10% by mass, citric acid: 0.001 to 0.010% by mass, formic acid: 0.03 to 0.10% by mass, acetic acid: 0.01 to 0.10% by mass. , Total organic acid: 0.1-1.0% by mass. In both the following examples and comparative examples, it has been confirmed that the composition of the unsuggested component falls within this range.

The soluble solid content in the barley tea beverage is preferably 0.10 to 0.50% by mass.
Here, the amount of soluble solid content corresponds to the above-mentioned roasted wheat extract component (including mineral component).
When the soluble solid content is 0.10% by mass or more, the flavor derived from wheat can be sufficiently felt, and when it is 0.50% by mass or less, the flavor derived from wheat can be appropriately felt, which is preferable. ..
From this point of view, the soluble solid content is preferably 0.10 to 0.50% by mass, particularly 0.15% by mass or more or 0.40% by mass or less, and 0.20% by mass among them. It is more preferably more than or less than 0.35% by mass.
In order to adjust the soluble solid content to the above range in this barley tea beverage, for example, the amount of roasted wheat used may be adjusted, different types of roasted wheat may be selected and mixed, or two or more types having different roasting strengths may be used. It may be adjusted by mixing roasted barley. Further, the extraction temperature, the extraction time, and the stirring conditions may be adjusted. However, the method is not limited to this method.

In this barley tea beverage, the arabinoxylan content is preferably 5.0 to 60.0 mg / 100 ml.
When the arabinoxylan content is 5.0 mg / 100 ml or more, the strength of barley tea can be sufficiently felt, and when it is 60.0 mg / 100 ml or less, the strength of barley tea can be appropriately felt, which is preferable. ..
From this point of view, the arabinoxylan content is preferably 5.0 to 60.0 mg / 100 ml, particularly 10.0 mg / 100 ml or more or 50.0 mg / 100 ml or less, and 20.0 mg / 100 ml among them. It is more preferably 40.0 mg / 100 ml or less.

The above-mentioned "arabinoxylan (also referred to as" Ax ")" is a kind of "hemicellulose" which is a general term for fibers other than cellulose among water-insoluble dietary fibers classified as polysaccharides. Means.
As a method for analyzing and measuring the arabinoxylan content, a method known to those skilled in the art can be adopted, for example, J. Mol. Agri. Food Chem. It can be calculated using the direct acid hydrolysis method described in 2014, 62, 8319-8324.

In order to adjust the arabinoxylan content within the above range in this barley tea beverage, for example, it can be adjusted by appropriately selecting barley as a raw material. It is known that the arabinoxylan content in barley depends on the cultivar and cultivation conditions such as harvest time and water supply amount. For example, the arabinoxylan content is low in the early stages of cultivation and tends to increase after the middle stage of cultivation. The arabinoxylan content can also be adjusted by the amount of water supplied during the cultivation period. For example, when the amount of water supplied is increased, the arabinoxylan content tends to increase. From a cultivar perspective, for example, Nijo wheat varieties such as Hindmarsh, Metcalf, Scope, Commander, Hoshun, Mikamo Golden tend to have high arabinoxylan content, while Legacy, Shunrai, Fiber Snow, Kashimamugi, etc. Rojo wheat varieties such as, tend to have a low arabinoxylan content.

In this barley tea beverage, the oxalic acid content is preferably 1.0 to 10.0 mg / 100 ml.
When the oxalic acid content is 1.0 to 10.0 mg / 100 ml, the occurrence of aggregation can be suppressed, which is preferable.
From this point of view, the oxalic acid content in this barley tea beverage is preferably 1.0 to 10.0 mg / 100 ml, particularly 1.6 mg / 100 ml or more or 9.8 mg / 100 ml or less, among which 2.0 mg /. It is more preferably 100 ml or more or 8.0 mg / 100 ml or less.
In this barley tea beverage, the oxalic acid content can be adjusted within the above range, for example, by controlling the extraction conditions. For example, if the extraction temperature is raised and the extraction time is lengthened, the oxalic acid content can be increased. However, the method is not limited to this method.

<Mineral component>
This barley tea beverage is characterized by containing a mineral component in addition to the mineral contained in the roasted barley extract component.
This barley tea beverage has potassium (K), phosphorus (P), manganese (Mn), calcium (Ca), magnesium (Mg) and sodium as the main mineral components (including minerals contained in roasted barley extract components). It contains a component consisting of (Na) (in the present invention, these are referred to as "major mineral components").
However, this barley tea beverage contains zinc, chromium, selenium, iron, copper, magnesium, molybdenum, iodine, and other mineral components in addition to the main mineral components.

The barley tea beverage preferably contains, as a mineral component, a mineral component derived from one or more selected from the group consisting of natural water, deep sea water and lake water, which will be described later.
These natural waters, deep sea water and lake water contain mineral components in a well-balanced manner and are therefore suitable as mineral supply sources.

The hardness of this barley tea beverage is preferably 10.0 to 80.0 mg / L.
The "hardness" is a value defined as a value (mg / L) obtained by converting the concentration (total hardness) of calcium salt and magnesium salt in the solution into calcium carbonate.
If the hardness of this barley tea beverage is 10.0 mg / 100 ml or more, the aggregation caused by the reaction of oxalic acid with mineral components such as calcium can be suppressed, and if it is 80.0 mg / 100 ml or less, oxalic acid is present. It is preferable because it improves the aftertaste and sharpness while suppressing the aggregation generated by reacting with calcium and the like.
Therefore, the hardness of this barley tea beverage is preferably 10.0 to 80.0 mg / L, particularly 20.0 mg / L or more or 70.0 mg / L or less, and among them, 30.0 mg / L or more or 65.0 mg. It is more preferably less than / L.
The hardness of this barley tea beverage can be adjusted by adjusting the content of mineral components in the extracted water or the diluted water, or by adding a predetermined mineral component. However, the present invention is not limited to this.

This barley tea beverage has a total content of major mineral components consisting of potassium (K), phosphorus (P), manganese (Mn), calcium (Ca) and sodium (Na) (total content of major mineral components) of 5.0. It is preferably ~ 50.0 mg / 100 ml.
If the total content of the main mineral components is 5.0 mg / 100 ml or more, the health effect of mineral supplementation can be expected, and it is also effective for measures against heat stroke in summer and heat shock in winter, while it is also effective. When it is 50.0 mg / 100 ml or less, the occurrence of precipitation can be further suppressed, which is preferable.
From this point of view, the total content of the main mineral components in the barley tea beverage is preferably 5.0 to 50.0 mg / 100 ml, particularly 10.0 mg / 100 ml or more or 40.0 mg / 100 ml or less, and 15.0 mg among them. It is more preferably / 100 ml or more or 35.0 mg / 100 ml or less.
The total content of the mineral components in the barley tea beverage can be adjusted, for example, by adjusting the content of the mineral components in the extracted water or the diluted water, or by adding a predetermined mineral component. However, the present invention is not limited to this.

In this barley tea beverage, as an example of each concentration of the main mineral component, potassium is 0.5 to 15 mg / 100 ml, especially 1.0 mg / 100 ml or more or 14 mg / 100 ml or less, and 1.0 mg / 100 ml or more or 13 mg / 100 ml among them. It contains the following, including phosphorus from 0.1.0 to 5 mg / 100 ml, especially 0.5 or more or 4.0 mg / 100 ml or less, among which 1.0 mg / 100 ml or more or 3.0 mg / 100 ml or less, and manganese is 0.0001. ~ 1.0 mg / 100 ml, especially 0.001 mg / 100 ml or more or 5.0 mg / 100 ml or less, among which 0.002 mg / 100 ml or more or 2.0 mg / 100 ml or less, and 0.2 to 2.0 mg / 100 ml of calcium. Among them, 0.3 mg / 100 ml or more or 1.9 mg / 100 ml or less, among which 0.5 mg / 100 ml or more or 1.8 mg / 100 ml or less are contained, and sodium is 5.0 to 200.0 mg / 100 ml, especially 7.0 mg / An example containing 100 ml or more or 190.0 mg / 100 ml or less, particularly 10.0 mg / 100 ml or more or 180.0 mg / 100 ml or less can be shown. However, the amount of minerals is not limited to this.

The calcium (Ca) content in this barley tea beverage is preferably 0.22 to 2.1 mg / 100 ml.
When the Ca content is 0.22 to 2.1 mg / 100 ml or less, the occurrence of precipitation can be suppressed, which is preferable.
From this point of view, the Ca content in the barley tea beverage is preferably 0.22 to 2.1 mg / 100 ml, particularly 0.3 mg / 100 ml or more or 1.9 mg / 100 ml or less, and 0.5 mg / 100 ml among them. It is more preferably more than 1.8 mg / 100 ml or less.
The Ca content in the barley tea beverage can be adjusted, for example, by adjusting the Ca content of the extracted water or the diluted water, or by adjusting the Ca content of the mineral to be added. However, the present invention is not limited to this.

The barley tea beverage preferably has a mass ratio of oxalic acid content (oxalic acid / total major minerals) to the total content of the major mineral components of 0.001 to 1.000.
If the total amount of oxalic acid / major minerals is 0.001 or more in this barley tea beverage, the occurrence of precipitation and aggregation can be further suppressed, and if it is 1.000 or less, the occurrence of aggregation can be further suppressed. It is preferable from.
From this point of view, the mass ratio of the oxalic acid content to the total content of the main mineral components (oxalic acid / total of the main minerals) is preferably 0.001 to 1.000, particularly 0.01 or more or 0. It is more preferably 6.6 or less, more preferably 0.05 or more or 0.5 or less.

In order to adjust the mass ratio of oxalic acid content to the total content of the main mineral components (total oxalic acid / total major minerals) in this barley tea beverage, for example, the extraction conditions may be controlled to adjust the oxalic acid content. The total content of major mineral components may be adjusted by adjusting the amount of mineral components added. However, the present invention is not limited to this.

In this barley tea beverage, the mass ratio of oxalic acid content to calcium content (oxalic acid / calcium) is preferably 1.0 to 30.0.
If the amount of oxalate / calcium is 1.0 or more, it is effective in suppressing the generation of precipitation and aggregation, and if it is 30.0 or less, the aggregation and precipitation can be effectively suppressed. preferable.
From this point of view, in this barley tea beverage, the mass ratio of oxalic acid content to calcium content (oxalic acid / calcium) is preferably 1.0 to 30.0, and above all, 1.6 or more or 25.5 or less. Among them, it is more preferably 3.0 or more or 17.8 or less.
In order to adjust oxalate / calcium to the above range in this barley tea beverage, for example, the amount of roasted wheat used may be adjusted, different types of roasted wheat may be selected and mixed, or two or more types having different roasting strengths may be selected. It may be adjusted by mixing the roasted barley of. Further, the extraction temperature, the extraction time, and the stirring conditions may be adjusted. However, the method is not limited to this method.

The barley tea beverage may contain other components in addition to the roasted barley extract component and the mineral component. Examples of the other components include vitamins, emulsifiers, acidulants, antioxidants, sweeteners, colorants, and functional components such as dietary fiber and hesperidin.
However, the content of the other component is preferably an amount that does not affect the effect of the present invention, for example, less than 100 mg / 100 ml, particularly less than 90 mg / 100 ml, and more preferably less than 80 mg / 100 ml.

[Main manufacturing method]
Next, an example of a method for producing a barley tea beverage (referred to as "the present production method") will be described. However, the production method of the barley tea beverage is not limited to the production method described here.

As the present production method, roasted wheat is extracted to obtain an extract (extraction step), the extract is cooled and filtered to obtain a wheat tea beverage as a filtrate (cooling filtration step), and the wheat tea beverage is filled in a container. Then (filling step), a method for producing a packaged barley tea beverage can be mentioned. At this time, a barley tea beverage may be prepared by adding pure water or a mineral component to the filtrate obtained in the cooling filtration step (preparation step), and the barley tea beverage may be filled in the container in the filling step.
Hereinafter, each step will be described.

<Roasted wheat>
Roasted wheat can be obtained by roasting raw wheat.
Examples of the raw material barley include barley such as barley and bare barley such as Nijo, Shijo, and Rokujo, processed barley by water immersion or enzyme processing, high β-glucan content barley, amylose-free barley, and improved barley such as low polyphenol barley. be able to.
Examples of Nijo wheat include varieties such as Hindmarsh, Metcalf, Scope, Commander, Hoshun, and Mikamo Golden.
On the other hand, examples of six-row wheat include varieties such as Legacy, Shunrai, Fiber Snow, and Kashimamugi.

As the roasting treatment, a method known to those skilled in the art can be adopted, such as hot air roasting, sand roasting, far infrared roasting, open kettle roasting, rotary drum roasting, and medium roasting. It is also possible to carry out a combination of these methods.

By adjusting the roasting conditions, the starch content, the monosaccharide and disaccharide contents, (monosaccharide + disaccharide) / starch, arabinoxylan and the like can be adjusted as described above.
Therefore, in consideration of this viewpoint, to give an example of roasting conditions, it is preferable to roast so that the product temperature is maintained at 150 to 400 ° C. for 10 to 120 seconds, and above all, roasting at 170 to 400 ° C. for 15 seconds. It is more preferable to roast for about 110 seconds, particularly at 170 to 390 ° C. for 20 to 100 seconds, and particularly preferably at 180 to 380 ° C. for 25 to 90 seconds.

As a treatment before roasting, a swelling treatment may be performed in which the raw material grain is brought into contact with water or steam so that the raw material grain contains water. When the swelling treatment is performed in this way, the raw material grains containing water are roasted at a high temperature, so that they swell and crack, and the extraction efficiency can be further improved.
As a method of the swelling treatment, as described above, a method of bringing the raw material grain into contact with water can be mentioned. For example, a method of immersing grains in water, spraying water directly, or bringing them into contact with water by steam spraying can be exemplified. However, the method is not limited to these methods.

Further, from the viewpoint of preventing deterioration of the quality of the roasted grain, it is preferable to cool the roasted grain after roasting. The cooling method is not particularly limited. For example, air cooling, blast cooling, water cooling, and the like can be exemplified.

The roasted wheat preferably contains arabinoxylan at a ratio of 1000 to 13000 mg / 100 g.
If the roasted barley contains arabinoxylan at a ratio of 1000 mg / 100 g or more, the concentration of barley tea can be sufficiently felt, and if it is contained at a ratio of 13000 mg / 100 g or less, the concentration of barley tea can be further felt. It is preferable because it can be done.
From this point of view, the roasted wheat is preferably contained in a ratio of 1000 to 13000 mg / 100 g of arabinoxylan, particularly 1500 mg / 100 g or more or 12500 mg / 100 g or less, and among them, 2500 mg / 100 g or more or 6500 mg / 100 g or less. Is even more preferable.

<Extraction process>
In this step, roasted wheat may be extracted with a solvent to obtain a wheat extract.

The method for extracting roasted wheat is not particularly limited. For example, a known method such as immersion extraction, drip extraction, or showering extraction may be adopted.

Solvents used for extraction include, for example, pure water, tap water, desalted water, alkaline ionized water, lake water, deep ocean water, ion exchange water, deoxidized water, natural water, hydrogen water or water-soluble organic compounds (for example, alcohol). Kind) and water containing inorganic salts can be used.

Above all, it is preferable to use mineral-containing water whose hardness is adjusted to 10.0 to 80.0 mg / L as the extraction water.
When extracted using mineral-containing water whose hardness is adjusted to 10.0 mg / L or more, mineral components such as calcium are reacted with oxalic acid to generate agglomeration, and the agglomeration is removed in advance in the cooling filtration step. It is preferable because it can suppress the aggregation that occurs when the beverage is made into a wheat tea beverage, and if it is extracted using mineral-containing water whose hardness is adjusted to 80.0 mg / L or less, excess minerals such as calcium can be extracted. It is preferable because it can suppress the occurrence of aggregation due to the components.
From this point of view, the solvent used for extraction has a hardness of 10.0 to 80.0 mg / L, particularly 20.0 mg / L or more or 70.0 mg / L or less, and among them, 30.0 mg / L or more or 65.0 mg / L. It is preferable to use mineral-containing water adjusted to L or less.

Examples of the mineral-containing water whose hardness is adjusted to 10.0 to 80.0 mg / L include natural water, deep sea water and lake water, and one of these may be used, or two. You may use a combination of seeds or more.

Here, "natural water" is natural water specified by the "Mineral Water Quality Labeling Guidelines" of the Ministry of Agriculture, Forestry and Fisheries (water collected from a specific water source is used as raw water, and is physically other than filtration, precipitation, and heat sterilization. -No chemical treatment is performed.) For example, potassium (K) is 0.1 mg / 100 ml to 6.0 mg / 100 ml, phosphorus (P) is 0 to 0.02 mg / 100 ml, and manganese (Mn) is 0. Those containing ~ 0.001 mg / 100 ml, calcium (Ca) 0.01-50 mg / 100 ml, magnesium (Mg) 0.1-12 mg / 100 ml and sodium (Na) 0.1-100 mg / 100 ml are listed. be able to.
"Deep ocean water" is water collected from the deep sea at a depth of 200 meters or more, among the above-mentioned natural waters, for example, potassium (K) is 0.01 to 50 mg / 100 ml, and phosphorus (P) is 0. 005 to 0.007 mg / 100 ml, manganese (Mn) 0.0000015 to 0.0000025 mg / 100 ml, calcium (Ca) 0.3 to 0.5 mg / 100 ml, magnesium (Mg) 0.2 to 150 mg / 100 ml And those containing 1 to 50 sodium (Na) can be mentioned.
"Lake water" is water collected from the lake in particular among the above-mentioned natural waters, for example, potassium (K) 200 to 750 mg / 100 ml, phosphorus (P) 0 to 2.0 mg / 100 ml, manganese (Mn). ) Is 0.0004 to 0.008 mg / 100 ml, calcium (Ca) is 1600 to 4500 mg / 100 ml, magnesium (Mg) is 4000 to 10000 mg / 100 ml, and sodium (Na) is 3000 to 40,000 mg / 100 ml. Can be done.

By adjusting the extraction conditions, oxalic acid, arabinoxylan, soluble solid components and the like can be adjusted as described above.
Therefore, in consideration of this viewpoint, the extraction conditions for roasted wheat are specifically preferably 70 to 120 ° C. for 10 to 60 minutes, and above all, 80 to 115 ° C. for 15 to 35 minutes. Above all, it is more preferable to extract at 85 to 100 ° C. for 20 to 40 minutes. The extraction temperature means the temperature of the extraction solvent.

<Cooling filtration process>
It is preferable that the wheat extract obtained by extracting as described above is immediately quenched and then filtered.
By quenching, the precipitation or suspension of the turbidity-causing substance can be further promoted, and not only the suspension of the grain tea beverage as a final product and the occurrence of precipitation can be prevented more reliably, but also the production time can be shortened. You can also plan.
The quenching method is not particularly limited. Considering the cooling efficiency and the like, it is preferable to quench the temperature to about 5 to 30 ° C. using, for example, a plate type heat exchanger.

As the above-mentioned filtration method, it is preferable to perform centrifugal separation filtration and shape selection filtration in combination, and it is particularly effective to perform shape selection filtration.
Examples of shape sorting filtration include cartridge type filters manufactured by 3M, diatomaceous earth, and activated carbon.

The filtrate is preferably diluted as needed.
At this time, as the solvent used for dilution, for example, mineral-containing water having a hardness adjusted to 10.0 to 80.0 mg / L can be used as in the case of the extract.

<Mixing process>
Next, if necessary, it is preferable to add pure water, a mineral component, or the like to the above-mentioned filtered solution or diluted solution to obtain a mixed solution.

When the mineral component is added in this step, it is preferable to add the mineral component so as to finally contain the above-mentioned mineral component.
At this time, the mineral component to be added may be a single item or a mixture of each mineral component. For example, one derived from one or more species selected from the group consisting of the above-mentioned natural water, deep sea water and lake water, specifically, one kind of concentrate or two of natural water, deep sea water and lake water. It may be a concentrate of seeds or more. These natural waters, deep sea waters and lake waters are preferable because they contain mineral components in a well-balanced manner.

In the compounding process, in addition to pure water and mineral components, if necessary, antioxidants such as ascorbic acid and sodium ascorbate, fragrances, pH adjusters such as sodium hydrogencarbonate, emulsifiers, preservatives, sweeteners, and coloring agents. , Additives such as thickening stabilizers, seasonings, and fortifiers may be added alone or in combination to obtain a mixed solution.

<Filling process>
Examples of the container for filling the above-mentioned filtered solution, diluted solution or compounded solution (collectively referred to as "wheat tea beverage") include glass bottles, molded containers containing polyethylene terephthalate as a main component (so-called PET bottles), and plastics such as multi-layer molded containers. Examples include containers, paper containers, metal containers and the like.

When a plastic container is used as the container, the oxygen permeation amount (cc / Day / 500 mL bottle) of the container at 25 ° C. and 55% humidity RH is preferably 0.01 to 0.1, preferably 0.015 to 0.1. 0.08 is more preferable, and 0.02 to 0.06 is even more preferable. As a result, the beverage and oxygen can react with each other during storage to produce sweetness.

When filling a barley tea beverage into a container, it is preferable to fill it at room temperature. Further, it is preferable not to fill with nitrogen.

It should be noted that sterilization can be performed at any stage of the manufacturing process.
As the sterilization conditions, a method that can obtain the same effect as the conditions stipulated in the Food Sanitation Law may be selected. For example, when a heat-resistant container is used as a container, retort sterilization may be performed. When a non-heat-resistant container is used as the container, for example, the barley tea beverage packed in this container is sterilized in advance with a plate-type heat exchanger or the like at a high temperature for a short time, cooled to a predetermined temperature, and filled with heat or at a low temperature. For example, it can be produced by performing sterile filling at 10 to 50 ° C.

[Precipitation suppression method]
The method for suppressing precipitation of a packaged barley tea beverage according to an example of the embodiment of the present invention (referred to as "the present precipitation suppressing method") includes a roasted barley extract component (including a mineral component) and a mineral other than the roasted barley extract component. A method for suppressing precipitation and aggregation of a packaged barley tea beverage containing an ingredient, the hardness of the barley tea beverage is adjusted to 10.0 to 80.0 mg / L, and the oxalic acid content is 1.0 to 10.0 mg. It is a method characterized by adjusting to / 100 ml and adjusting the calcium content to 0.2 to 2.1 mg / 100 ml, and precipitation can be effectively suppressed.
The details of the present precipitation suppressing method are the same as those of the above-mentioned barley tea beverage and the present production method.

[Explanation of words]
When expressed as "X to Y" (X and Y are arbitrary numbers) in the present specification, unless otherwise specified, they mean "X or more and Y or less" and "preferably larger than X" or "preferably Y". It also includes the meaning of "smaller".
Further, when expressed as "X or more" (X is an arbitrary number) or "Y or less" (Y is an arbitrary number), it means "preferably larger than X" or "preferably less than Y". Intention is also included.

Hereinafter, the present invention will be described in more detail based on the following Examples and Comparative Examples.

<Example 1>
Barley (variety Legacy) is steam sprayed to adjust the water content to about 25% by weight, and then put into a rotary drum type medium roasting kettle using calcium grains as a medium for primary roasting 256. Roasting was carried out under the conditions of ° C. × 90 seconds and secondary roasting at 276 ° C. × 90 seconds to obtain roasted barley. This roasted wheat contained 93.0 mg / 100 g of oxalic acid, 40,000 mg / 100 g of starch, and 4500 mg / 100 g of arabinoxylan (Ax).

Put 0.7 g / L (usage amount) of the roasted wheat into a stainless steel beaker (inner diameter 150 mm x height 150 mm, volume about 3120 cm ³ ) so that the height is uniform, and use natural water as the extraction water. , 97 ° C. for 40 minutes to obtain a wheat extract.
At this time, Kumano Kodo water was used as the natural water used as the extraction water. Kumano Kodo Water is a commercially available mineral water with a hardness of 10 mg / L, K: 0.02 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, Ca: 0.2 mg / 100 mL, Na: It contained 0.14 mg / 100 mL and Mg: 0.1 mg / 100 mL.

The wheat extract is filtered through an 80 mesh to separate the wheat from the extract, and then the extract is cooled to 10 ° C. or lower to obtain a wheat extract, and the obtained wheat extract is centrifuged (SA1). After centrifuging and filtering with a continuous centrifuge (Westfilia), filter with a Zeta Plus adsorption depth filter cartridge 30S filter (order code: B142-30S (142 mm)) to obtain a filtrate. rice field.

Next, mineral-containing water containing Ca and Mg is added to this filtrate as diluted water to adjust the hardness (hardness 30 mg / L, Ca: 1.0 mg / 100 mL, Mg: 0.1,), and further vitamins. C and sodium bicarbonate were added and the pH was adjusted to obtain a mixed solution.
Then, after sterilizing this compounded solution (“barley tea beverage” in the table) with UHT, it was filled in a PET bottle container to obtain a packaged barley tea beverage (sample).
The mineral-containing water (“mineral water” in the table) has a hardness of 103 mg / L, K: 0.02 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, Ca: 3.8 mg / L. It contained 100 mL, Na: 0.14 mg / 100 mL, and Mg: 0.2 mg / 100 mL.

<Reference Example, Example 2-36 and Comparative Examples 1 to 12 >
A packaged barley tea beverage (sample) was obtained in the same manner as in Example 1 except that the production conditions were changed to those shown in Table 1-3 below.

In the table, "natural water" prepared with "Evian + ion-exchanged water 1" has a hardness of 61 mg / L, K: 0.1 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, It contained Ca: 1.6 mg / 100 mL, Na: 0.14 mg / 100 mL, and Mg: 0.5 mg / 100 mL.
The "natural water + pure water" prepared with "Evian + ion-exchanged water 2" has a hardness of 77 mg / L, K: 0.02 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, It contained Ca: 2.0 mg / 100 mL, Na: 0.18 mg / 100 mL, and Mg: 0.65 mg / 100 mL.
The "natural water + pure water" prepared with "Evian + ion-exchanged water 3" has a hardness of 82 mg / L, K: 0.03 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, It contained Ca: 2.16 mg / 100 mL, Na: 0.19 mg / 100 mL, and Mg: 0.7 mg / 100 mL.

The above-mentioned Evian is a commercially available mineral water having a hardness of 304 mg / L, K: 0.1 mg / 100 mL, P: 0 mg / 100 mL, Mn: 0 mg / 100 mL, Ca: 8.0 mg / L. It contained 100 mL, Na: 0.7 mg / 100 mL, and Mg: 2.6 mg / 100 mL.

<Analysis of ingredients of raw materials, intermediates and beverages>
The barley tea beverages of the above raw materials, intermediates and packaged barley tea beverages (samples) were analyzed and measured by the following methods, and each component value and each physical property value were calculated.

(Arabinoxylan)
The arabinoxylan content was quantified using an HPLC sugar analyzer after acid hydrolysis operation with hydrochloric acid, and calculated based on the obtained value.
200 μl of the bottled barley tea beverage (sample) obtained in each Example and Comparative Example was placed in a 2 ml Eppendorf tube, and 200 μl of 1.5 M HCl was added. This was incubated in a heating block (90 ° C.) for 90 minutes and hydrolyzed. Then, it was neutralized with an aqueous NaOH solution (5% aqueous solution), further diluted with pure water, and subjected to quantification with a total amount of 2000 μL (reaction solution).
Further, a mixed solution prepared by adding 100 μL of an internal standard solution (2-Deoxyglucose 100 ppm) and 800 μL of ultrapure water to 100 μL of a reaction solution or an aqueous solution of a standard saccharide for a calibration curve is passed through Bond Elute SAX (manufactured by Agilent Technologies). The liquid was pretreated to prepare a sample for analysis.
Subsequently, the sample for analysis was subjected to sugar quantitative analysis (internal standard method) under the following equipment and conditions, the total value of the obtained arabinose and xylose was multiplied by 0.88, and the dilution ratio of the sample was taken into consideration as appropriate. The calculated value was used as the arabinoxylan content.
Equipment: Thermo Scientific ICS-5000
Column: Thermo Scientific Carbopack PA1 φ4 × 250mm
(+ Guard column φ4 x 50 mm)
Column temperature: 30 ° C
Mobile phase:
Phase A: 200 mM NaOH aqueous solution B phase: 1000 mM sodium acetate aqueous solution C phase: Ultrapure water Flow rate: 1.0 mL / min Injection amount: 25 μL
Detection: Pulsed amperometry method Gradient program

(Oxalic acid)
The packaged barley tea beverages (samples) obtained in each Example and Comparative Example were measured by a calibration curve method using a high performance liquid chromatogram (HPLC).

(mineral)
The containerized barley tea beverages (samples) obtained in each Example and Comparative Example were subjected to potassium (K) and phosphorus (P) using an ICP emission spectroscopic analyzer (ICP-OES) "Vista-PRO" (manufactured by Asilent Technologies). , Manganese (Mn), Calcium (Ca), Magnesium (Mg) and Sodium (Na) were measured, and the total content of major mineral components was calculated.

(hardness)
The hardness was calculated by the following formula from the calcium content and magnesium content in the packaged barley tea beverage (sample) obtained in each Example and Comparative Example.
Hardness (mg / L) = (Ca × 2.497 × 10) + (Mg × 4.118 × 10)

<Precipitation evaluation>
The "precipitate" in the present invention is a white grain-sandy precipitate generated in a drinking liquid, which diffuses and disappears by stirring or shaking the container several times.

To control the precipitation evaluation, 20.0 g / L of roasted wheat is extracted with natural water (hardness 100 mg / L), and the liquid after centrifugation is diluted to a predetermined concentration with water adjusted to a hardness of 100 mg / L. A wheat tea beverage prepared in the same manner as in Example 1 was used except for the above.

The barley tea beverage samples of Examples, Comparative Examples and Controls were stored at 5 ° C. for 7 days, respectively, and then visually evaluated according to the following evaluation items.
◯: No precipitation was confirmed and it was extremely good.
Δ: Precipitation is slightly confirmed, but precipitation is small and good.
X: Precipitation of the same level as or higher than that of the control was confirmed, and there was a problem. This issue has not been resolved.

<Coagulation evaluation>
The "aggregation" in the present invention is a white-brown grain-cotton-like suspended matter generated in a drinking liquid, and does not disappear only by stirring or shaking the container several times to diffuse it.

To control the precipitation evaluation, 20.0 g / L of roasted wheat is extracted with natural water (hardness 100 mg / L), and the liquid after centrifugation is diluted to a predetermined concentration with water adjusted to a hardness of 100 mg / L. A wheat tea beverage prepared in the same manner as in Example 1 was used except for the above.

The barley tea beverage samples of Examples, Comparative Examples and Controls were stored at 37 ° C. for 7 days, respectively, and then visually evaluated according to the following evaluation items.
◯: No aggregation was confirmed and it was extremely good.
Δ: Agglomeration is slightly confirmed, and agglomeration is small and good.
X: Aggregation of the same level as or higher than that of the control was confirmed, and there was a problem. This issue has not been resolved.

<Sensory evaluation test>
Each barley tea beverage obtained in the examples and comparative examples was carried out by seven panelists engaged in the production of tea beverages based on the following evaluation methods, and as a result of discussion, the most frequently evaluated evaluation was adopted. As for the evaluation, the result of the consensus was adopted. As the control, the control used for the evaluation of precipitation / aggregation (without storage over time) was used.
At this time, for "aftertaste / sharpness", the strength of the aftertaste felt when it is put in the mouth and the degree of sharpness are evaluated, and for "thickness", the degree of strength of barley tea felt when drinking is evaluated. did.
The evaluation items in each sensory evaluation are as follows.

(Aftertaste / cutting)
5: The aftertaste and sharpness are the same as those of the control, and the aftertaste derived from minerals is strong, and there is no sharpness and it is very sluggish.
4: The aftertaste is weaker and more sharp than the control, but the mineral-derived aftertaste is slightly stronger, and the aftertaste is slightly less sharp and fluffy.
3: The aftertaste derived from minerals is moderately felt, there is no sluggishness, and it is refreshing.
2: Mineral-derived aftertaste is slightly weak and refreshing.
1: Mineral-derived aftertaste is weak and very clean.

(Darkness)
5: It is as dark as the control, very dark and persistent.
4: The darkness is weaker than the control, but it is a little darker.
3: Moderate darkness.
2: It feels a little thin.
1: Feels thin, unsatisfactory.

(Comprehensive)
In the comprehensive evaluation, if both the "precipitation evaluation" and the "aggregation evaluation" were high evaluations of "Δ" or higher, it was judged that the problem of the present invention was solved, and the following comprehensive evaluation was made.
○: This issue has been resolved.
×: This issue has not been resolved.

(Discussion)
From the above examples and test results, even in a beverage containing more mineral components than the naturally contained mineral components of roasted barley tea, the oxalic acid content and calcium content can be adjusted within a predetermined range, and starch can be obtained. It was found that the occurrence of aggregation and precipitation can be effectively suppressed by adjusting the ratio of the contents of monosaccharide and disaccharide to the content.

Claims (5)

A method for producing a packaged barley tea beverage containing a roasted barley extract component (including a mineral component) and a mineral component other than the roasted barley extract component.
Roasted wheat is extracted with mineral-containing water whose hardness is adjusted to 10.0 to 80.0 mg / L to obtain an extract (extraction step), and the extract is cooled and filtered to obtain a filtrate (cooling). (Filtering step), a barley tea beverage is prepared by adding a mineral component to the filtrate (preparation step), and the barley tea beverage is filled in a container (filling step).
A container-filled barley tea beverage characterized by having an oxalic acid content of 1.0 to 10.0 mg / 100 ml and a calcium content of 0.22 to 2.1 mg / 100 ml of the barley tea beverage filled in a container. Production method. The method for producing a bottled barley tea beverage according to claim 1, wherein the barley tea beverage filled in the container has an arabinoxylan content of 5.0 to 60.0 mg / 100 ml. The bottling according to claim 1 or 2, wherein the barley tea beverage filled in the container has a ratio of the oxalic acid content to the calcium content (oxalic acid / calcium) of 1.0 to 30.0. How to make barley tea beverages. In the extraction step, the preparation step, or both steps, as the mineral-containing water or mineral component, mineral-containing water or mineral component derived from one or more selected from the group consisting of natural water, deep-sea water, and lake water. The method for producing a bottled barley tea beverage according to any one of claims 1 to 3, wherein the product is used. A method for suppressing precipitation and agglomeration of a packaged barley tea beverage containing a roasted barley extract component (including a mineral component) and a mineral component other than the roasted barley extract component.
Roasted barley is extracted with mineral-containing water whose hardness is adjusted to 10.0 to 80.0 mg / L to obtain an extract, and the extract is cooled and filtered to obtain a filtrate, and minerals are added to the filtrate. Ingredients are added to prepare a barley tea beverage, the barley tea beverage is filled in a container, and
The hardness of the barley tea beverage is adjusted to 10.0 to 80.0 mg / L, the oxalic acid content is adjusted to 1.0 to 10.0 mg / 100 ml, and the calcium content is 0.22 to 2.1 mg / L. A method for suppressing precipitation and agglomeration of a packaged barley tea beverage, which comprises adjusting to 100 ml.