JP7099834B2 - Composition and method for producing the same - Google Patents

Description

The present invention relates to a composition containing a roasted wheat extract component, for example, a composition that can be dissolved in water and drunk, and a method for producing the same.

Barley tea is a beverage extracted from roasted barley as it is or by crushing it. It has a strong aroma and richness, and it can be drunk deliciously whether it is warm or cold, so it has been widely popular in Japan for a long time. Also, unlike tea and coffee, it does not contain caffeine, so children and pregnant women can drink with confidence.

As barley tea products, "tea bag barley tea", which is made by enclosing crushed roasted barley in a bag and allowing it to be extracted with hot water or water, or filling cans or PET bottles with the extracted water of roasted barley. In addition to being marketed as "barley tea beverages packed in containers," "powder-type barley tea," which can be made into barley tea simply by dissolving it in water or hot water, is also on the market.

Regarding barley tea, for example, in Patent Document 1 (Japanese Unexamined Patent Publication No. 2000-245411), raw barley is steam-sprayed under the conditions of steam spraying time of 5 to 60 seconds and steam flow rate of 20 to 60 kg / h, and then roasted. Barley for barley tea, characterized in that after primary roasting at a temperature of 230 to 280 ° C. for 60 seconds to 120 seconds, subsequent secondary roasting at a roasting temperature of 250 to 300 ° C. for 60 seconds to 120 seconds is performed. The manufacturing method of is disclosed.

Further, in Patent Document 2 (Re-Table 2009/14281), as a method for producing roasted barley that can extract barley tea having excellent aroma, sweetness and richness, the roasting temperature is 225 ° C to 290 ° C for 60 seconds or more. Between the primary roasting step of roasting for 120 seconds and the secondary roasting step of roasting at a roasting temperature of 250 ° C to 300 ° C for 60 seconds to 120 seconds, the product temperature of barley is 60 to 130 within 5 seconds. A manufacturing method including a quenching step of quenching by a temperature difference of ° C. is disclosed.

Further, as a technique for producing a barley tea beverage composition, for example, in Patent Document 3 (Japanese Unexamined Patent Publication No. 2014-27895), (1) a peeling step for removing the outer skin of barley, and (2) the peeled barley or its own. A method for producing a barley saccharified solution is disclosed, which comprises a saccharification step of allowing a maltotriose-producing enzyme to act on the pulverized product.

Further, in Patent Document 4 (Japanese Unexamined Patent Publication No. 2009-142184), β-glucan-containing saccharification obtained by subjecting β-glucan-containing grains to a protein decomposition reaction, a liquefaction reaction, a saccharification reaction, solid-liquid separation, and drying. Beverages characterized by containing a substance are disclosed.

Japanese Unexamined Patent Publication No. 2000-245411 Re-table 2009/14281A Japanese Unexamined Patent Publication No. 2014-27895 Japanese Unexamined Patent Publication No. 2009-142184

Although barley tea continues to be drunk as a depleting beverage, the drinking scenes and tastes have diversified due to changes in the times, and even traditional barley tea beverages are required to have new drinking styles and new flavors.
As such diversification of tastes, it is extracted strongly to match warm barley tea in winter, barley tea with strong roasting and coffee-like bitterness and aroma, barley tea with light sweetness and bitterness and astringent taste. Barley tea with various flavors is drunk according to the taste of consumers, such as barley tea that is drunk with a feeling close to water.

Therefore, the present invention is intended to provide a composition that satisfies consumer needs such as "I do not like the addition of sweeteners" but "I want to drink sweet barley tea" in the diversifying drinking scenes and tastes.

The present invention is a composition containing a roasted wheat extract component, which has a oxalic acid content of 30 to 100 mg / 100 g, a starch content of 100 to 1100 mg / 100 g, and a monosaccharide with respect to the starch content. We propose a composition characterized in that the mass ratio of the total content of sugar and disaccharide ((monosaccharide + disaccharide) / starch) is 80.0 to 900.0.

The present invention also comprises extracting roasted starch with an aqueous solvent to obtain an extract (extraction step), and heating the extract to produce a saccharified solution, as a method for producing a composition containing a roasted wheat extract component. A method for producing a composition, which comprises obtaining (heated saccharification step) and spray-drying the saccharified solution (drying step). In the heated saccharification step, the soluble solid content (Bx) 1 of the obtained saccharified solution is 1. The starch content per 0.0% is adjusted to 1.0 to 11.0 mg / 100 g, and the obtained composition has a oxalic acid content of 30 to 100 mg / 100 g and a starch content. The amount is 100 to 1100 mg / 100 g, and the mass ratio of the total content of monosaccharide and disaccharide to the starch content ((monosaccharide + disaccharide) / starch) is 80.0 to 900.0. A method for producing a composition characterized by the above is proposed.

Also in the present invention, as a method for imparting sweetness to a composition containing a roasted wheat extract component, the oxalic acid content of the composition is adjusted to 30 to 100 mg / 100 g, and the starch content is adjusted to 100 to 1100 mg / 100 g. Moreover, the composition is characterized in that the mass ratio of the total content of monosaccharide and disaccharide to the starch content ((monosaccharide + disaccharide) / starch) is adjusted to 80.0 to 900.0. We propose a method for imparting sweetness.

According to the composition proposed by the present invention, sweetness can be imparted without adding sugars or sweeteners.

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

[This composition]
The composition according to an example of the embodiment of the present invention (referred to as "the present composition") is a composition containing an extract component of roasted wheat (referred to as "extract component of roasted wheat").
In the present specification, a beverage obtained by dissolving the present composition in water is referred to as "the present composition-dissolved beverage".

(Roasted wheat extract component)
The present composition preferably contains 40% by mass or more of the roasted wheat extract component.
When the present composition contains 40% by mass or more of the roasted barley extract component, a flavor peculiar to barley tea can be obtained when the present composition is dissolved in water or the like to make a barley tea beverage.
From this point of view, the present composition preferably contains the roasted wheat extract component in an amount of 40% by mass or more, particularly 50% by mass or more or 99% by mass or less, and particularly 55% by mass or more or 95% by mass or less. Is even more preferable.

In this composition, among the roasted wheat extract components obtained by extracting roasted wheat, the components described in the present specification (also referred to as "suggesting components"), that is, oxalic acid, starch, arabinoxylan, and maltose. The composition of roasted wheat extract components (also referred to as "non-suggested components") other than the suggested components such as simple sugar and disaccharide is the same as the composition of the usual non-suggested components obtained by extracting roasted wheat with water. be.

As an example of the composition of the usual unsuggested components obtained by extracting roasted wheat with water, raffinose (trisaccharide) is less than 5.0 ppm, stachiose (tetrasaccharide) is less than 5.0 ppm, and polysaccharides of trisaccharide or more are used. Total 10,000 to 20000 mg / 100 ml, β glucan 500 to 3000 mg / 100 ml, total 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 0.01-0.10% by mass, succinic acid 0.001-0.010% by mass, lactic acid less than 0.01% by mass, polysaccharide 0.03-0.10% by mass, 0.01 to 0.10% by mass of acetic acid, 0.1 to 1.0% by mass of organic acid in total, 300.0 to 700.0 mg / 100 ml of potassium, 50.0 to 500.0 mg / 100 ml of phosphorus. , 0.1 to 1.0 mg / 100 ml of manganese, 5.0 to 50.0 mg / 100 ml of calcium, 5.0 to 200.0 mg / 100 ml of sodium, 10.0 to 100.0 mg / 100 ml of magnesium. Can be mentioned. In both the following examples and comparative examples, it has been confirmed that the composition of the unsuggested component falls within this range.

In addition to the roasted wheat extract component, the present composition may also contain other components. Examples of the other components include minerals other than roasted wheat extract components, vitamins, emulsifiers, acidulants, antioxidants, sweeteners, coloring agents and the like.

The soluble solid content in the present composition is preferably 40 to 99% by mass.
Here, the amount of soluble solids corresponds to the above-mentioned roasted wheat extract component.
If the soluble solid content is 40% by mass, the flavor and sweetness of "sweet barley tea" can be sufficiently felt, and if it is 99% by mass or less, the flavor and sweetness of "sweet barley tea" can be appropriately felt. It is preferable because it can be used.
From this point of view, in the present composition, the soluble solid content is preferably 40 to 99% by mass, particularly 50% by mass or more or 95% by mass or less, and particularly 55% by mass or more or 90% by mass or less. More preferred.
In this composition, in order to adjust the soluble solid content within the above range, for example, the amount of roasted wheat used may be adjusted, different varieties 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 wheat. 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 composition, the arabinoxylan content is preferably 550 to 2500 mg / 100 g.
If the arabinoxylan content is 550 mg / 100 g or more, the strength can be sufficiently felt when drinking the "sweet barley tea" of the present invention, and if it is 2500 mg / 100 g or less, the strength when drinking the "sweet barley tea" of the present invention can be sufficiently felt. It is preferable because you can feel it moderately.
From this point of view, the arabinoxylan content in the present composition is preferably 550 to 2500 mg / 100 g, particularly 600 mg / 100 g or more or 2000 mg / 100 g or less, and among them, 650 mg / 100 g or more or 1500 mg / 100 g or less. More preferred.

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 this composition, the arabinoxylan content can be adjusted within the above range by, for example, 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.

The composition preferably has a starch content of 100 to 1100 mg / 100 g.
If the starch content of the present composition is 100 mg / 100 g or more, the aftertaste and sharpness can be sufficiently felt in the "sweet barley tea" intended by the present invention, and if it is 1100 mg / 100 g or less, the present invention is intended. It is preferable because the aftertaste and sharpness can be appropriately felt in the "sweet barley tea".
From this point of view, the starch content of the present composition is preferably 100 to 1100 mg / 100 g, particularly 150 mg / 100 g or more or 900 mg / 100 g or less, and among them, 200 mg / 100 g or more or 800 mg / 100 g or less. More preferred.
In the present composition, in order to adjust the starch content within the above range, it is preferable to adjust by controlling the extraction conditions from the viewpoint of obtaining the optimum aftertaste and sharpness in the "sweet barley tea" which is the object of the present invention. Specifically, the starch content can be increased by increasing the extraction temperature and lengthening the extraction time. In addition to adjusting the extraction conditions, it can also be adjusted by controlling the heating conditions in the heating steps such as roasting and drying the raw materials.

The composition preferably has an oxalic acid content of 30 to 100 mg / 100 g.
If the oxalic acid content is 30 mg / 100 g or more, an appropriate bitterness can be imparted to the "sweet barley tea" intended by the present invention, and if it is 100 mg / 100 g or less, the "sweet" object of the present invention can be imparted. It is preferable because the bitterness can be suppressed in "barley tea".
From this point of view, the oxalic acid content in the present composition is preferably 30 to 100 mg / 100 g, particularly 40 mg / 100 g or more or 90 mg / 100 g or less, and among them 50 mg / 100 g or more or 80 mg / 100 g or less. Is even more preferable.
In this composition, in order to adjust the oxalic acid content within the above range, it can be adjusted by, for example, selection / mixing of roasted wheat as a raw material, extraction conditions, filtration conditions and the like. Above all, from the viewpoint of obtaining the optimum flavor in the "sweet barley tea" which is the object of the present invention, it is particularly preferable to select and mix roasted barley with different oxalic acid contents. Further, it can be adjusted 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.

The composition preferably has a total content of glucose, fructose, sucrose, maltose and cellobiose (referred to as "monosaccharide + total disaccharide content") of 10,000 to 90000 mg / 100 g.
If the "total content of monosaccharide + disaccharide" is 10,000 mg / 100 g or more, the sweetness of the "sweet barley tea" that is the object of the present invention can be sufficiently felt, and if it is 90000 mg / 100 g or less, the present invention is used. It is preferable because the sweetness of the target "sweet barley tea" can be appropriately felt.
From this point of view, the total content of monosaccharide + disaccharide is preferably 10,000 to 90,000 mg / 100 g, particularly 20,000 mg / 100 g or more or 85,000 mg / 100 g or less, and 30,000 mg / 100 g or more or 80,000 mg / 100 g among them. The following is more preferable.

Further, from the viewpoint of imparting an appropriate sweetness, the maltose content of this composition is preferably 10.0 to 1300.0 mg / 100 g, particularly 20.0 mg / 100 g or more or 800.0 mg / 100 g or less. Among them, it is more preferably 100.0 mg / 100 g or more or 500.0 mg / 100 g or less.
In this composition, in order to adjust the "total content of monosaccharide + disaccharide" to the above range, for example, it can be adjusted by selecting / mixing roasted wheat as a raw material, extraction conditions, filtration conditions and the like. Above all, from the viewpoint of obtaining a more preferable sweetness, which is the object of the present invention, it is particularly preferable to adjust the temperature, reaction time, type and amount of enzyme in the heat saccharification step described later. However, the method is not limited to this method.

In this composition, the mass ratio of the maltose content to the total content of glucose, fructose, sucrose, maltose and cellobiose (“monosaccharide + total disaccharide content”) ((maltose / monosaccharide + disaccharide) × 100). ) Is preferably 30 to 80% by mass.
When (maltose / monosaccharide + disaccharide × 100) is 30% by mass or more in the present composition, the sweetness of the “sweet barley tea” intended by the present invention can be sufficiently felt, and it should be 80% by mass or less. For example, it is preferable because the "sweet barley tea" which is the object of the present invention does not have an excessive sweetness but has a suitable sweetness.
From this point of view, in the present composition, (maltose / monosaccharide + disaccharide × 100) is preferably 30 to 80% by mass, particularly 35% by mass or more or 75% by mass or less, and 40% by mass or more or more. It is more preferably 70% by mass or less.
In this composition, in order to adjust ((maltose / monosaccharide + disaccharide) × 100) to the above range, for example, it should be adjusted according to selection / mixing of roasted wheat as a raw material, extraction conditions, filtration conditions and the like. Can be done. Above all, from the viewpoint of obtaining a more preferable sweetness, which is the object of the present invention, it is particularly preferable to adjust the temperature, reaction time, type and amount of enzyme in the heat saccharification step described later. However, the method is not limited to this method. Further, it is preferable that the maltose contains a heat-saccharified product of starch, that is, maltose as a result of heat-saccharification treatment of starch.

The maltose may contain a heat-saccharified product of starch, that is, maltose as a result of heat-saccharification treatment of starch.

In this composition, the mass ratio (monosaccharide + disaccharide / starch) of the above "monosaccharide + disaccharide total content" to the starch content is preferably 80.0 to 900.0.
In the present composition, if (monosaccharide + disaccharide / starch) is 80.0 or more, the sweetness of the "sweet barley tea" intended by the present invention can be sufficiently imparted, and if it is 900.0 or less. For example, it is preferable because the "sweet barley tea" which is the object of the present invention does not have an excessive sweetness and can impart a suitable sweetness.
From this point of view, in the present composition, the monosaccharide + disaccharide / starch is preferably 80.0 to 900.0, particularly 90.0 or more or 800.0 or less, and among them, 100.0 or more or 700. It is more preferably 0 or less.
In this composition, in order to adjust the monosaccharide + disaccharide / starch within the above range, it is preferable to adjust by adjusting the heating temperature, reaction time, type and amount of enzyme, etc. in the heating saccharification step described later. Further, it can be adjusted by selecting / mixing the roasted wheat as a raw material, extraction conditions, filtration conditions and the like.

In this composition, the mass ratio of maltose content to starch content (maltose / starch) is preferably 40.0 to 300.0.
In the present composition, when maltose / starch is in the range of 40.0 to 300.0, the balance between the sweetness of "sweet barley tea", which is the object of the present invention, and the feeling of concentration is good, which is preferable.
From this point of view, the maltose / starch is preferably 40.0 to 300.0 in the present composition, particularly 50.0 or more or 280.0 or less, and particularly 60.0 or more or 260.0 or less. Is even more preferable.
In this composition, the maltose / starch can be adjusted to the above range by, for example, adjusting the heating temperature, reaction time, type and amount of enzyme in the heating saccharification step described later. However, the method is not limited to this method.

[Main manufacturing method]
Next, an example of a method for producing the present composition (referred to as “the present production method”) will be described. However, the method for producing the present composition is not limited to the present production method.

In this composition, roasted wheat is extracted with an aqueous solvent to obtain an extract (extraction step), the extract is heated to obtain a saccharified solution (heated saccharification step), and the obtained saccharified solution is spray-dried. (Drying step) can be obtained.
Hereinafter, each step will be described.

<Roasted wheat>
Roasted wheat can be obtained by roasting raw wheat.
Examples of raw barley include barley such as 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 process, 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, as described above, starch content, monosaccharide + disaccharide content, ((monosaccharide + disaccharide) / starch), (maltose / monosaccharide + disaccharide × 100) , (Maltose / starch) and the like can be adjusted.
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 300 to 400 ° C. for 10 to 96 seconds, and above all, roasting at 320 to 400 ° C. for 15 seconds. It is more preferable to roast to maintain the temperature for about 50 seconds, particularly at 330 to 390 ° C. for 20 to 40 seconds, and particularly preferably at 340 to 380 ° C. for 25 to 35 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 2000 to 13000 mg / 100 g of arabinoxylan.
It is preferable that the roasted wheat contains 2000 to 13000 mg / 100 g of arabinoxylan because the arabinoxylan content of the present composition can be easily adjusted to a predetermined range.
From this point of view, the roasted wheat preferably contains 2000 to 13000 mg / 100 g of arabinoxylan, and more preferably 3000 mg / 100 g or more or 11000 mg / 100 g or less, and more preferably 4000 mg / 100 g or more or 9800 mg / 100 g or less.

<Extraction process>
In this step, the roasted wheat washed as described above 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.
Examples of the solvent used for extraction include pure water, tap water, distilled water, desalted water, alkaline ionized water, lake water, deep ocean water, ion-exchanged water, deoxidized water, natural water, hydrogen water or water-soluble organic compounds ( For example, water containing alcohols) and inorganic salts can be used.

By adjusting the extraction conditions, as described above, oxalic acid content, arabinoxylan content, starch content, monosaccharide + disaccharide content, ((monosaccharide + disaccharide) / starch), (maltose / monosaccharide) + Disaccharide x 100), (maltose / starch), etc. can be adjusted.
Therefore, in consideration of this viewpoint, it is preferable to extract the roasted wheat at 60 to 120 ° C. for 10 to 100 minutes, particularly at 80 to 115 ° C. for 20 to 95 minutes, and 90 of them. It is more preferable to extract at ~ 100 ° C. for 30 to 90 minutes. The extraction temperature means the temperature of the extraction solvent.

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.
Further, as the above-mentioned filtration method, it is preferable to perform the centrifugal separation filtration and the shape selection filtration in combination, and it is particularly effective to perform the shape selection filtration.

<Heating saccharification process>
In this step, the extract obtained in the extraction step is heated to obtain a saccharified solution.

The extract obtained in the extraction step is preferably cooled to 50 ° C. or lower, particularly 1 ° C. or higher or 40 ° C. or lower, particularly 5 ° C. or higher or 30 ° C. or lower, before being heated in the heated saccharification step.

In the heat saccharification step, the barley tea extract is heated to 40 to 95 ° C, especially 45 ° C or higher or 85 ° C or lower, and particularly 50 ° C or higher or 75 ° C or lower, because starch can be sufficiently converted into monosaccharides and disaccharides. It is preferable to heat it to.

From the viewpoint that starch can be sufficiently changed by monosaccharides and disaccharides, it is preferable to add an enzyme to the extract and then heat it as described above.
At this time, examples of the enzyme to be added include one or more enzymes selected from α-amylase, β-amylase and glucoamylase.
Further, the enzyme is used in an amount of 0.05 to 3.6% by mass, particularly 0.5% by mass or more or 3.4% by mass or less, based on 1.0% of the soluble solid content (Bx) of the extract, among which 1. It is preferable to add in a proportion of 0% by mass or more or 3.2% by mass or less.

In this heated saccharification step, the maltose content per 1.0% soluble solid content (Bx) of the saccharified solution is adjusted to 45 to 650 mg / 100 g by adjusting the heating temperature, the type and amount of the enzyme, and the like. It is preferable to do.
By adjusting the maltose content of the saccharified solution to 45 to 650 mg / 100 g, sufficient sweetness can be felt in the present composition.
From this point of view, in this heated saccharification step, the maltose content per 1.0% of the soluble solid content (Bx) of the saccharified solution is 45 to 650 mg / 100 g, particularly 60 mg / 100 g or more or 600 mg / 100 g or less, among which 80 mg / It is preferable to adjust the amount to 100 g or more or 550 mg / 100 g or less.

Further, in this heated saccharification step, the starch content per 1.0% of the soluble solid content (Bx) of the saccharified solution is 1.0 to 11.0 mg / by adjusting the heating temperature, the type and amount of the enzyme, and the like. It is preferable to adjust the amount to 100 g.
By adjusting the starch content of the saccharified solution to 1.0 to 11.0 mg / 100 g, a sufficient aftertaste and sharpness can be felt in the present composition.
From this point of view, in this heated saccharification step, the starch content per 1.0% of the soluble solid content (Bx) of the saccharified solution is 1.0 to 11.0 mg / 100 g, particularly 1.5 mg / 100 g or more or 10.0 mg. It is preferably adjusted to / 100 g or less, particularly 2.0 mg / 100 g or more or 9.0 mg / 100 g or less.

(concentrated)
The saccharified solution obtained as described above may be quenched and filtered as needed, and then concentrated as needed.
Examples of the concentration method include a heat concentration method, a freezing concentration method, a membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, and the like, and these known concentration methods can be adopted.

(Formulation)
Further, if necessary, a mineral component or the like may be added to the saccharified solution.

<Drying process>
In this step, the saccharified solution can be spray-dried to obtain a powdery barley tea beverage composition, that is, the present composition.

The spray drying is a method of producing a dry powder by spraying a mineral-adjusted wheat extract into a gas in a chamber and rapidly drying it using a spray dryer.
By spray drying, a dry powder having a uniform particle size distribution can be obtained.
At this time, as the gas in the chamber, heated air, nitrogen gas, or the like can be used as a drying medium. The temperature of the gas in the chamber is preferably 100 to 220 ° C.

[Form and use of this composition]
The composition can be in powder, paste, liquid or other form.
The present composition can also be provided as a product by storing, for example, a powdered composition in a package (including a tea bag) or a container.

This composition can be used as a composition for powdered soft drinks. For example, barley tea for beverages, that is, a soft drink can be prepared by dissolving it in a solvent such as water, and the barley tea for beverages can be filled in a container and provided as a packaged barley tea beverage product.

It can also be provided as a mineral-imparting agent containing the present composition as an active ingredient.
In addition, the present composition can be added to foods as a flavoring agent.
Further, it can also be provided as a food or drink containing the present composition or a mineral-imparting agent containing the present composition as an active ingredient.

When making a packaged barley tea beverage product, after adjusting the pH and L value, diluting, adding additives, sterilizing, etc. as necessary, PET bottles, bottles, cans, paper, pouches, etc. It is preferable to fill the container.

[Explanation of words]
When expressed as "X to Y" (X and Y are arbitrary numbers) in the present specification, 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 Hindmarsh) 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. Roasting was carried out under the conditions of 256 ° C. × 90 seconds and secondary roasting 276 ° C. × 90 seconds to obtain roasted wheat. This roasted wheat contained 95 mg / 100 g of oxalic acid, 56000 mg / 100 g of starch, and 6500 mg / 100 g of arabinoxylan.

200 g of the roasted wheat was put into a stainless steel drip extraction container (inner diameter 150 mm × height 150 mm, volume about 3120 cm ³ ) so as to have a uniform height to obtain a wheat extract.
The extraction container is provided with a cock capable of discharging the content liquid and an 80-mesh wire mesh for filtering the content liquid. 2 L of ion-exchanged water at 97 ° C. is poured into this container, and after holding for 80 minutes, the cock is opened to drain the content liquid, the drainage liquid is cooled to 25 ° C., and filtered through a stainless mesh (235 mesh). Further filtration with flannel was obtained to obtain a wheat extract.

Next, 3.0% by mass of an enzyme (1.0% by mass of α-amylase, β-amylase, and glucoamylase) per 1.0% of the soluble solid content (Bx) of this wheat extract was added to bring the temperature to 55 ° C. The saccharified solution was obtained by heating and maintaining this temperature for 10 hours.
Then, this saccharified solution was spray-dried at 200 ° C. using a spray dryer (manufactured by BUCHI) to obtain a powdery composition (sample).

<Example 2-13 and Comparative Example 1-7>
A composition (sample) was obtained in the same manner as in Example 1 except that the production conditions were changed to those shown in Tables 1 and 2 below.

<Analysis of ingredients of raw materials, intermediates and compositions>
The raw materials, intermediates and compositions 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 compositions of each Example and Comparative Example were placed in a 2 ml Eppendorf tube and 200 μl of 1.5M 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 a standard aqueous solution of a saccharide for a calibration curve is passed through Bond Elute SAX (manufactured by Azilent Technology). 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

(Starch)
To 0.1 g of each of the compositions of Examples and Comparative Examples, 5 ml of 80% ethanol was added and heated at 80 ° C. for 5 minutes, 5 ml of 80% ethanol was added, and the mixture was shaken vigorously and centrifuged (8000 rpm for 10 minutes at 20 ° C.) to remove the supernatant. ..
Add 10 ml of 80% ethanol to the obtained precipitate, shake vigorously to wash, centrifuge (8000 rpm for 10 minutes at 20 ° C) to remove the supernatant, repeat this operation 3 times, add 3 ml of amylase, and in a boiling water bath. Heated for 30 minutes with shaking every 5 minutes. After allowing to cool, 0.1 ml of amyloglucosidase was added and heated in a water bath at 50 ° C. for 30 minutes, and after allowing to cool, the volume was adjusted to 100 ml.
A part of the sample is taken out and centrifuged (3000 rpm for 10 minutes at 20 ° C.), 0.1 ml of the supernatant is placed in a 15 ml tube, 3 ml of GOPOD reagent is added, and the mixture is allowed to stand in a 50 ° C. water bath for 20 minutes, and then the absorbance at 510 nm is measured. The total amount of starch was determined by the following formula.
Total starch amount = 510 nm absorbance x 0.9 x F x (100 ml ÷ sample amount)
(F = 100 ÷ 1.0 mg / ml glucose absorbance)

(Oxalic acid)
The compositions of each Example and Comparative Example were measured by a calibration curve method using a high performance liquid chromatogram (HPLC).

(Monosaccharide + disaccharide)
Bond Elute SAX (Agilent Technologies, Inc.) added a mixed solution of 100 μl of an internal standard solution (100 ppm lactose) and 800 μL of ultrapure water to 100 μl of the composition of each Example and Comparative Example or an aqueous solution of a standard saccharide for a calibration curve. The sample was prepared for analysis by passing the liquid through (manufactured by).

The sample for analysis was subjected to sugar quantitative analysis (internal standard method) under the following equipment and conditions, and the obtained measured value was taken into consideration as appropriate for the dilution rate of the sample and used as the quantitative value. Then, the total content of glucose, fructose, sucrose, maltose and cellobiose was calculated as the total content of monosaccharide and disaccharide (monosaccharide + disaccharide).
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 The maltose content was also quantified.

<Sensory evaluation test>
The compositions (samples) obtained in Examples and Comparative Examples were dissolved in 30 g, 20 ° C., and 1000 ml of pure water, respectively, to make barley tea beverages, and seven panelists engaged in the production of barley tea beverages were selected and evaluated as follows. It was carried out based on the method, and as a result of the discussion, the most frequently evaluated evaluation was adopted, and the result of the consultation was also adopted for the comprehensive evaluation.
As a control, a sweetened barley tea beverage obtained by dissolving 27 g of sucrose in a barley tea beverage obtained by dissolving the composition of Comparative Example 1 in 3 g of pure water at 20 ° C. and 1000 ml was prepared.

First, by having the panelists drink the control in advance and having the panelists discuss the flavor of the control, a common recognition of "sweetness", "aftertaste / sharpness", "bitterness", and "denseness" in the control. I tried to have.
The evaluation items in each sensory evaluation are as follows. "Sweetness" evaluates the sweetness when the wheat tea beverage is in the mouth, and "aftertaste / sharpness" is the fluffiness and refreshing feeling in the latter half of drinking the wheat tea beverage. "Bitter taste" evaluated the bitterness when the barley tea drink was put in the mouth, and "thickness" evaluated the strength when the barley tea drink was put in the mouth.

(sweetness)
5: Feel very strong, equivalent to control 4: Feel strong 3: Feel 2: Feel weak 1: Feel very weak

(Aftertaste / cutting)
5: Very clean 4: Clean 3: Slightly clean 2: Moist 1: Very sluggish, equivalent to control

(bitter taste)
5: Feel very weak 4: Feel weak 3: Feel, equivalent to control 2: Feel strong 1: Feel very strong

(Darkness)
5: Very dark 4: Dark 3: Slightly dark, equivalent to control 2: Light 1: Very light

(Comprehensive)
◯: In each of the above evaluations, there is no evaluation of “1” and “5”, and the flavor is suitable as a sweet barley tea beverage, which solves the problem.
X: In each of the above evaluations, there is a rating of "1" or "5", which is insufficient flavor as a sweet barley tea beverage, and the present problem has not been solved.

(Discussion)
In addition to the above Examples and Comparative Examples, from the results obtained by the present inventor so far, the oxalic acid content is 30 to 100 mg / 100 g, the starch content is 100 to 1100 mg / 100 g, and the starch is contained. If the composition has a mass ratio ((monosaccharide + disaccharide) / starch) of the total content of monosaccharide and disaccharide to the amount of 80.0 to 900.0, dissolve this composition in water. It was found that sweet wheat tea can be made without adding sweeteners.

Claims (9)

A method for producing a composition containing a roasted wheat extract component.
Extracting roasted wheat with an aqueous solvent to obtain an extract (extraction step), heating the extract to obtain a saccharified solution (heated saccharification step), and spray-drying the saccharified solution (drying step). It is a method for producing a characteristic composition.
In the heat saccharification step, the starch content per 1.0% of the soluble solid content (Bx) of the obtained saccharified solution is adjusted to be 1.0 to 11.0 mg / 100 g, and
The obtained composition has a oxalic acid content of 30 to 100 mg / 100 g, a starch content of 100 to 1100 mg / 100 g, and a mass of the total content of monosaccharides and disaccharides with respect to the starch content. A method for producing a composition, wherein the ratio ((monosaccharide + disaccharide) / starch) is 80.0 to 900.0. The method for producing a composition according to claim 1, wherein the obtained composition has an arabinoxylan content of 550 to 2500 mg / 100 g. In the heat saccharification step, one or more enzymes selected from α-amylase, β-amylase and glucoamylase are added to 0.05 to 3.6 per 1.0% of the soluble solid content (Bx) of the extract. The method for producing a composition according to claim 1 or 2, wherein the composition is heated by adding mass%. The method for producing a composition according to any one of claims 1 to 3, wherein the heat saccharification step heats the extract to 40 to 95 ° C. Any of claims 1 to 4, wherein in the heat saccharification step, the maltose content per 1.0% of the soluble solid content (Bx) of the obtained saccharified solution is adjusted to be 45 to 650 mg / 100 g. A method for producing the composition according to the above-mentioned method. A method for imparting sweetness to a composition containing a roasted wheat extract component.
The oxalic acid content of the composition is adjusted to 30 to 100 mg / 100 g, the starch content is adjusted to 100 to 1100 mg / 100 g, and the mass ratio of the total content of monosaccharide and disaccharide to the starch content ( A method for imparting sweetness to a composition, which comprises adjusting (monosaccharide + disaccharide) / starch) to 80.0 to 900.0. A composition containing a roasted wheat extract component.
The oxalic acid content is 30 to 100 mg / 100 g, the starch content is 100 to 1100 mg / 100 g, and the mass ratio of the total content of monosaccharide and disaccharide to the starch content ((monosaccharide + disaccharide). ) / Starch) is a composition characterized by being 80.0 to 900.0. The composition according to claim 7 , wherein the arabinoxylan content is 550 to 2500 mg / 100 ml. Claim 7 or 8 is characterized in that 30 to 80% by mass of the total content of the monosaccharide and the disaccharide (monosaccharide + disaccharide) is maltose, and the maltose contains a heat-saccharified product of starch. The composition according to.