JP7156998B2 - Method for producing processed wheat for beverages and method for stabilizing extractability of processed wheat for beverages - Google Patents

Description

TECHNICAL FIELD The present invention relates to wheat suitable for extracting beverages, that is, a method for producing processed wheat for beverages, and a method for stabilizing the extractability of processed wheat for beverages.

Barley tea is a beverage made by extracting roasted barley as it is or by pulverizing it, and has been widely popular in Japan since ancient times because it has a fragrant aroma and richness and can be enjoyed hot or cold.

Barley tea products include “tea bag barley tea,” which is a bag filled with crushed roasted barley and can be extracted with hot or cold water, and cans or PET bottles filled with roasted barley extract water. In addition to being marketed as a ``packaged barley tea drink'', an ``instant type barley tea'' that can be made into barley tea simply by dissolving it in water or hot water is also on the market.

On the other hand, in recent years, various types of water, including mineral water, have come to be used for eating and drinking. Also, barley tea can be brewed with various types of water, such as water with various hardness such as soft water and hard water. A problem arose.

Regarding barley tea, for example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2000-245411), raw barley is subjected to steam spraying treatment 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 by performing primary roasting at a temperature of 230 to 280 ° C. for 60 to 120 seconds, followed by secondary roasting at a roasting temperature of 250 to 300 ° C. for 60 to 120 seconds. is disclosed.

In addition, in Patent Document 2 (Re-Table 2009/142081), as a method for producing roasted barley that can extract barley tea excellent in aroma, sweetness, and richness, roasting temperature is 225 ° C. to 290 ° C. for 60 seconds to Between the primary roasting process of roasting for 120 seconds and the secondary roasting process of roasting for 60 seconds to 120 seconds at a roasting temperature of 250 ° C. to 300 ° C., the product temperature of wheat is increased from 60 to 130 within 5 seconds. A manufacturing method is disclosed that includes a quenching step of quenching with a temperature difference of °C.

By the way, mineral components such as calcium, magnesium, potassium, and sodium have functions to keep the balance of the body and maintain health, and to constitute the body such as bones and teeth. Since the human body cannot synthesize minerals, it must be ingested through food and drink. Therefore, in addition to the above-mentioned health effects, barley tea beverages to which mineral ingredients are actively added are attracting attention in consideration of measures against heat stroke in summer and heat shock in winter.

Regarding barley tea containing minerals, for example, in Patent Document 3 (Japanese Patent Application Laid-Open No. 58-216680), a barley tea concentrate and a mineral component extraction concentrate are mixed to prepare a mineral barley tea concentrate, and crushed barley tea grains. A process for producing barley tea obtained by depositing said mineral barley tea concentrate is disclosed.

In addition, Patent Document 4 (Japanese Patent Application Laid-Open No. 59-28458) discloses a method for producing mineral barley tea in which granules obtained by mixing and molding mineral components, sugars and bulking agents with barley tea concentrate are sealed in tea bags. ing.

Patent Document 5 (Japanese Patent Application Laid-Open No. 2002-142733) describes a method for producing grain tea that contains many natural trace elements (minerals) by using deep sea water and reproduces the mineral balance of deep sea water. , a method for producing grain tea produced by carrying out a deposition process, a drying process, a roasting process, and a cooling process of immersing refined raw material barley in concentrated deep sea water for a predetermined time and then steaming with steam is disclosed. .

In Patent Document 6 (Japanese Patent Application Laid-Open No. 2005-151981), deep sea water from which the salt content has been removed is mixed and stirred in a barley tea drink, and magnesium is 2.5 mg to 20 mg per liter of barley tea drink, and potassium is added to barley tea drink 1. A barley tea beverage having an improved taste and a blood flow improving effect adjusted to 100 mg to 350 mg per liter is disclosed.

JP-A-2000-245411 Retable 2009/142081 JP-A-58-216680 JP-A-59-28458 JP-A-2002-142733 JP 2005-151981 A

As mentioned above, in recent years barley tea can be brewed with water of various degrees of hardness, such as soft water and hard water. was occurring.
Therefore, it is an object of the present invention to provide a new method for producing processed barley for beverages with stable extractability even when extracted with water of various hardnesses, and a method for stabilizing the extractability of processed barley for beverages. be.

The present invention comprises a primary processing step of obtaining primary processed wheat by adjusting the arabinoxylan content in the wheat within the range of 5 to 70 mg/100 ml by bringing the raw material wheat into contact with a heating body, and the primary processed wheat. Secondary processed barley is obtained by adjusting the ratio of the content of monosaccharides to the content of polysaccharides (monosaccharides/polysaccharides) within the range of 0.002 to 0.100 by fluidly conveying while heating. and a processing step.

The present invention also provides a primary processing step of obtaining primary processed wheat by adjusting the arabinoxylan content in the wheat to within the range of 5 to 70 mg/100 ml by bringing the raw material wheat into contact with a heating body, and the primary processed wheat. By fluidly conveying while heating, the ratio of the content of monosaccharides to the content of polysaccharides (monosaccharides/polysaccharides) is adjusted within the range of 0.002 to 0.100 to obtain secondary processed wheat. and a subsequent processing step.

According to the present invention, the raw material wheat is brought into contact with a heating body, subjected to primary processing under conditions in which the arabinoxylan content is used as an index to obtain the primary processed wheat, and the primary processed wheat is heated and conveyed in a flowing manner. , Extracting with water of various hardness by performing secondary processing under conditions where the ratio of monosaccharide content to polysaccharide content (monosaccharides / polysaccharides) is used as an indicator to obtain secondary processed barley Also, processed barley for beverages with stable extractability can be obtained.

Next, the form for implementing this invention is demonstrated. However, the invention is not limited to the embodiments described herein.

<<Definition of terms in the present invention>>
In the present invention, the "beverage" is a beverage containing an extract obtained by extracting processed wheat with water, and the "packaged beverage" is the extract as it is, or diluted or concentrated, or the extract. A beverage in which other ingredients are added to a container and sealed.
In this case, various additives such as emulsifiers and antioxidants can be mentioned as the other components.

In the present invention, "processed barley for beverages" refers to barley that has been processed, for example, roasted, so as to be suitable for extracting beverages.
In addition, "roasting" refers to a processing treatment in which the raw material barley (referred to as "raw barley") is roasted by heating.

In the present invention, the term "barley" includes gramineous grains such as wheat, barley, rye, oat, adlay, naked barley, and oats.
Also, "barley" includes, for example, Hindmarsh, Metcalf, Scope, Commander, Hoshun, Mikamo Golden, Legacy, Shunrai, Fiber Snow, Kashimamugi and the like.

In the present invention, "arabinoxylan (sometimes referred to as "Ax")" is a type of "hemicellulose", which is a generic term for fibers other than cellulose among water-insoluble dietary fibers classified as polysaccharides. Meaning. This arabinoxylan is a component that constitutes the cell walls of gramineous plants, and is a component that plays a role in forming the plant cytoskeleton.
The arabinoxylan content in barley can be analyzed and measured by a known technique. At this time, methods for analyzing and measuring the arabinoxylan content are described, for example, in J. Am. Agri. Food Chem. 2014, 62, 8319-8324 using the direct acid hydrolysis method.

In the present invention, "starch" is a carbohydrate represented by the general formula C ₆ (H ₂ O) ₆ contained in wheat.
The starch content in wheat can be calculated and/or measured by known methods. For example, wheat is totally extracted with ethanol, and the starch content contained in the extract is measured using a high performance liquid chromatogram (HPLC), an iodine colorimetric method, or a commercially available kit. can be mentioned.

In the present invention, "sugars" means monosaccharides and disaccharides, and "total content of saccharides" means the total content of these.
Further, "monosaccharide" indicates glucose and fructose, and "total content of monosaccharide" means the total content of glucose and fructose.
"Disaccharide" means sucrose, maltose and cellobiose, and "total disaccharide content" means the total content of sucrose, maltose and cellobiose.
"Polysaccharide" means sucrose, maltose, cellobiose and starch, and "total polysaccharide content" means the total content of sucrose, maltose, cellobiose and starch.
The monosaccharide content, polysaccharide content and sugar content in barley can be calculated and/or measured by known methods. For example, wheat is totally extracted with ethanol, and the monosaccharide content, polysaccharide content or sugar content contained in the extract is measured by a calibration curve method using high performance liquid chromatography (HPLC). be able to.

In the present invention, "extractability" means the extraction rate of the flavor component of barley tea, and "extractability is good" means that the extraction rate of the flavor component of barley tea is high, and is evaluated by a sensory test. It is something to do.

In the present invention, when expressing “X to Y” (X and Y are arbitrary numbers), unless otherwise specified, “X or more and Y or less” and “preferably larger than X” or “preferably larger than Y” It also includes the meaning of "small".
In addition, when expressed as "X or more" (X is an arbitrary number) or "Y or less" (Y is an arbitrary number), "preferably larger than X" or "preferably less than Y" It also includes intent.

<<Manufacturing method of this processed wheat>>
A method for producing processed barley for beverages as an example of an embodiment of the present invention (referred to as “the present method for producing processed barley”) is to bring the raw barley into contact with a heating element to produce raw barley under predetermined conditions. Primary processed wheat is obtained by heating (this step is referred to as the “primary processing step”), and the primary processed wheat is heated and conveyed while being heated, thereby heating the primary processed wheat under predetermined conditions for secondary processing. This production method is characterized by obtaining barley (this step is referred to as a “secondary processing step”).

<Raw material barley>
Examples of the raw material barley include barley such as Nijo, Shijo, Rokujo, and other types of hulled barley and bare barley, processed barley by soaking in water or enzyme processing, improved seed barley such as barley with high β-glucan content, amylose-free barley, and low-polyphenol barley. be able to.
Examples of two-rowed barley include varieties such as Hindmarsh, Metcalf, Scope, Commander, Hoshun, and Mikamo Golden.
On the other hand, examples of six-rowed barley include varieties such as Legacy, Shunrai, Fibersnow, and Kashimamugi.

The arabinoxylan content of the starting barley to be subjected to the primary processing step is preferably in the range of 4000-10000 mg/100 g.
If the arabinoxylan content of the raw material barley is within this range, it is possible to efficiently adjust the arabinoxylan content in the primary processing step, which is preferable. Moreover, by setting it as the said range, when extracting roasted barley, it can obtain the extract which is hard to perceive bitterness. From this point of view, the arabinoxylan content of the raw material wheat to be subjected to the primary processing step is preferably 4000 to 10000 mg/100 g, especially 4500 mg/100 g or more or 9500 mg/100 g or less, especially 5000 mg/100 mg or more or 9000 mg/100 g or less. is more preferable.

The arabinoxylan content of the harvested barley can be adjusted according to the variety and cultivation conditions such as harvest time and amount of water supply. For example, the arabinoxylan content tends to be low at the early stage of cultivation and increase after the middle stage of cultivation. The arabinoxylan content can also be adjusted by adjusting the amount of water supply during the cultivation period. For example, increasing the amount of water supply tends to increase the arabinoxylan content. From a cultivar perspective, for barley, two-rowed cultivars such as Hindmarsh, Metcalf, Scope, Commander, Hoshun, and Mikamo Golden tend to have higher arabinoxylan content, while Legacy, Shunrai, and Fiber Snow. Six-rowed barley cultivars, such as oak, oak, etc., tend to have low arabinoxylan content.

The starch content of the raw material barley to be subjected to the primary processing step is usually 10 to 90 g/100 g, preferably 20 g/100 g or more or 80 g/100 g or less, and more preferably 30 g/100 g or more or 75 g/100 g or less.

The sugar content (mg/100g) of the raw material barley to be subjected to the primary processing step is usually 0.01 to 90mg/100g, especially 0.2mg/100g or more or 80mg/100g or less, especially 0.3mg/100g or more. Alternatively, it is preferably 70 mg/100 g or less.
The sugar ratio (monosaccharides/polysaccharides) of the monosaccharide content (mg/100 g) to the polysaccharide content (mg/100 g) of the raw material barley subjected to the primary processing step is usually 0.003 to 0.5, Among them, it is preferably 0.004 or more or 0.4 or less, and among them, 0.005 or more or 0.2 or less.

The arabinoxylan content (mg/100 g), starch content (mg/100 g) and saccharide content (mg/100 g) in the raw material barley were determined by the calibration curve method using high performance liquid chromatography (HPLC). It is a value obtained by measuring the amount of ingredients in 100 g.

The moisture content of the raw material wheat to be subjected to the primary processing step is preferably in the range of 5 to 70% by mass, especially 8% by mass or more or 65% by mass or less, especially 12% by mass or more or 60% by mass or less. is more preferred.
If the water content of the raw material barley to be subjected to the primary processing step is 5% by mass or more, the heating in the primary processing step facilitates puffing while adjusting the arabinoxylan content of the barley, improving the extraction efficiency of processed barley for beverages. can be made On the other hand, if it is 70% by mass or less, it is possible to extract an appropriate flavor when extracting processed barley for beverages, which is preferable. Moreover, by setting it as the said range, when extracting roasted barley, extractability will become favorable.
Therefore, it is preferable to adjust the water content of the raw material wheat before the primary processing, if necessary, so that the water content of the raw material wheat to be subjected to the primary processing step is within the above range.
As a method for adjusting the water content of raw material wheat, specifically, a method of contacting raw material wheat with water to adjust the water content of raw material wheat can be mentioned. For example, a method of immersing the raw material wheat in water, spraying water directly on the raw material wheat, or bringing the raw material wheat into contact with water by steam spraying can be exemplified. However, it is not limited to these methods.

<Primary processing process>
In the primary processing step, the raw material wheat is brought into contact with a heating element, and the wheat is heated by heat transfer from the heating element.
In the primary processing step, one of the goals is to increase the extractability by heating the barley with heat transfer that has a leavening effect.

The "heating body" in the present invention is a device that imparts heat to raw material wheat by heat transfer, and particularly preferably one that imparts transfer heat, and is made of an inorganic material, a metal material, or the like. Examples thereof include various inorganic materials such as iron plates and silicon plates, metal bodies, various inorganic particles such as silica sand, calcium grains and ceramic grains, and metal particles.
More specifically, it is preferable to mix and heat a heating body such as heated sand and the raw material wheat while fluidizing the mixture. By this heating, the roasting and puffing of the wheat can preferably be carried out simultaneously/or separately.
As a method for mixing the heated body and raw material wheat, it is preferable to stir the heated body and raw material wheat together by a known method.

In the primary processing step, a heating element having a temperature difference of 180° C. or more with respect to the raw material wheat to be subjected to the primary processing step, that is, a heating element having a temperature higher than the product temperature of the raw material wheat by 180° C. or more is brought into contact with or mixed with the raw material wheat. is preferred.
If the temperature difference between the raw material wheat and the heating element that contacts or mixes with the raw material wheat is 180° C. or more, the arabinoxylan content can be adjusted within a predetermined range and the raw material wheat can be easily puffed with a short contact time. On the other hand, if the temperature difference is 350° C. or less, uneven heating and scorching of raw material wheat are less likely to occur, which is more preferable.
From this point of view, it is preferable to contact or mix a heating element with a temperature difference of 180° C. or more from the raw material wheat, especially 350° C. or less, especially 200° C. or more or 330° C. or less, especially 220° C. or more. Alternatively, it is more preferable to contact or mix the barley with a heated body having a temperature of 310° C. or less.

In the primary processing step, it is preferable to contact or mix 50 to 2000% by mass of the heating element with respect to the raw material barley (100% by mass).
By contacting or mixing the heating element in an amount of 50% by mass or more with respect to the starting wheat, the heating temperature of the starting wheat is stabilized, and the wheat is appropriately puffed while adjusting the arabinoxylan content of the starting wheat within a predetermined range. be able to. On the other hand, by contacting or mixing with a heating element having an amount of 2000% by mass or less, the raw wheat can be efficiently heated, and the wheat can be appropriately puffed while adjusting the arabinoxylan content of the raw wheat to a predetermined range. is possible, so it is preferable.
From this point of view, in the primary processing step, it is preferable to contact or mix the heating element in an amount of 50 to 2000% by mass with respect to the raw material wheat. It is more preferable to contact or mix the heating element in an amount of 1600 mass % or more.

In the primary processing step, the barley is preferably heated so that the maximum product temperature (also referred to as “target temperature”) is 100 to 320°C.
By heating the barley to a product temperature of 100°C or higher, it is possible to moderately swell the barley while adjusting the content of arabinoxylan within a predetermined range. While adjusting the amount within a predetermined range, uneven roasting and scorching due to heating can be suppressed.
From this point of view, it is preferable to heat the barley so that the maximum product temperature (target heating temperature) is 100 to 320 ° C., especially 120 ° C. or higher or 300 ° C. or lower, especially 160 ° C. or higher or 280 ° C. or lower. It is more preferable to heat so that

As a method for measuring the temperature of wheat during the primary processing process, a method of measuring using a contact temperature measuring device (manufactured by Hozan Co., Ltd.) or a non-contact infrared measuring device (manufactured by Hioki Electric Co., Ltd.) can be mentioned. .

In the primary processing step, it is preferable to heat the barley so that the temperature of the barley rises to the target temperature within 60 seconds from the start of the primary processing, especially within 40 seconds, especially within 30 seconds. more preferably heated to .
By heating the barley so that the product temperature of the barley rises to the above target temperature within the above period, the raw barley is appropriately puffed, and the extract of processed barley for beverages has the effect of improving the extractability. You can get more.
In order to heat to the target temperature in a short time as described above, the temperature of the heating element may be adjusted, or the mass % amount of the heating element with respect to the raw material wheat may be adjusted.

In the primary processing step, it is preferable to adjust the content of arabinoxylan in wheat after primary processing (referred to as “primary processed wheat”) to 5 to 70 mg/100 ml.
If the arabinoxylan content is 5 mg / 100 ml or more, sufficient dissolution can be provided when processed wheat for beverages is made, and if it is 70 mg / 100 ml or less, processed wheat for beverages will be excessively dissolved. It is preferable because it does not have a high dissolution property.
Therefore, in the primary processing step, it is preferable to adjust the arabinoxylan content of the primary processed wheat to 5 to 70 mg/100 ml, especially 27 mg/100 ml or more or 60 mg/100 ml or less, and among them 10 mg/100 ml or more or 50 mg/100 ml or less. Adjusting is even more preferable.
In the present invention, the arabinoxylan content of the primary processed wheat was determined by extracting 10 g of the primary processed wheat with 200 ml of hard water (water sampling location: Kirishima hardness 150) at 98° C. for 60 minutes and collecting 100 ml of the extract. , is the arabinoxylan content (mg/100 ml) eluted in the extract. However, the amounts of barley and hard water can be changed arbitrarily as long as the ratio is the same.

For the same reason, in the primary processing step, the arabinoxylan content of the primary processed wheat is preferably 20 to 95% of the arabinoxylan content of the raw material wheat, especially 30% or more or 90% or less, and among them 40% or more. Alternatively, it is preferably 85% or less.

In order to adjust the arabinoxylan content of the primary processed wheat to the above range, the temperature of the heating element, the mass % amount of the heating element, and the contact time between the heating element and the raw material wheat may be adjusted in the primary processing. However, it is not limited to these methods.

In the primary processing step, it is preferable to adjust the starch content of wheat after primary processing (referred to as “primary processed wheat”) to 10 to 300 mg/100 ml.
If the starch content is within this range, the starch content can be adjusted within a predetermined range while adjusting the sugar ratio in the secondary processing step, which is preferable.
Therefore, in the primary processing step, it is preferable to adjust the starch content of the primary processed wheat to 10 to 300 mg/100 ml, especially 15 mg/100 ml or more or 280 mg/100 ml or less, especially 20 mg/100 ml or more or 260 mg/100 ml or less. Adjusting is even more preferable.
In the present invention, the starch content of the primary processed barley was determined by extracting 10 g of the primary processed barley with 200 ml of hard water (water sampling location: Kirishima, hardness 150) at 98°C for 60 minutes and collecting 100 ml of the extract. , is the starch content (mg/100 ml) eluted in the extract. However, the amounts of barley and hard water can be changed arbitrarily as long as the ratio is the same.

In order to adjust the starch content of the primary processed wheat within the above range, the temperature of the heating element, the mass % amount of the heating element, the contact time between the heating element and the raw material wheat, etc. may be adjusted in the primary processing. However, it is not limited to these methods.

In the primary step, it is preferable to adjust the sugar content (mg/100ml) in the primary processed barley to 0.01-90mg/100ml.
If the sugar content in the primary processed wheat is 0.01 mg/100 ml or more, it is possible to impart moderate sweetness to the secondary processed wheat. It is preferable because it can be suppressed.
From this point of view, it is preferable to adjust the sugar content in the primary processed wheat to 0.01 mg/100 ml to 90 mg/100 ml, especially 0.1 mg/100 ml or more or 80 mg/100 ml or less, especially 0.2 mg/ It is more preferably 100 ml or more or 70 mg/100 ml or less.

In the primary processing step, in order to adjust the sugar content (mg/100 ml) in the primary processed wheat within the above range, It is sufficient to adjust the contact time of However, it is not limited to these methods.
In the present invention, the sugar content of the primary processed barley is determined by extracting 10 g of the primary processed barley with 200 ml of hard water (water sampling site: Kirishima hardness 150) at 98° C. for 60 minutes, collecting 100 ml of the extract, It is the sugar content (mg/100 ml) eluted in the extract. However, the amounts of barley and hard water can be changed arbitrarily as long as the ratio is the same.

In the primary step, the sugar ratio (monosaccharide/polysaccharide) of monosaccharide (mg/100ml) to polysaccharide (mg/100ml) in the primary processed wheat is adjusted within the range of 0.002 to 0.100. is preferred.
If the sugar ratio (monosaccharides/polysaccharides) is 0.002 or more, bitterness can be suppressed in secondary processed wheat, and if it is 0.100 or less, sweetness can be moderately felt in secondary processed wheat. Therefore, it is preferable.
Therefore, in the primary processing step, it is preferable to adjust the sugar ratio (monosaccharides/polysaccharides) in the primary processed wheat within the range of 0.002 to 0.100, especially 0.003 or more or 0.900 or less, Among them, it is more preferable to adjust to 0.004 or more or 0.800 or less.
In the primary processing step, in order to adjust the sugar ratio (monosaccharides/polysaccharides) in the primary processed wheat to the above range, the temperature of the heating element, the mass % amount of the heating element, and the contact between the heating element and the raw material wheat. You can adjust the time etc. However, it is not limited to these methods.

<Secondary processing process>
The secondary processing step in the present invention refers to a step of heating the primary processed wheat by flowing and conveying the primary processed wheat while heating it to obtain secondary processed wheat, in other words, contacting the primary processed wheat with convection heat. It is a step of obtaining secondary processed wheat by flowing and conveying the wheat while heating.

In the present invention, the term "fluidized conveying" means that the primary processed wheat is conveyed in the heating furnace by continuously flowing the primary processed wheat. Specifically, by vibrating the heating furnace itself, A conveying method in which wheat is heated and flowed to move in a heating furnace can be mentioned.
In addition, "convective heat" in the secondary processing step is heat that transfers heat to another substance due to the movement of heat-accumulated gas or liquid, and is, for example, heated gas.

In the secondary processing step, the barley is heated by contacting the barley with convective heat, preferably with convective heat from hot air. One of the goals is to enhance the roasted aroma.
As a method of adjusting the convective heat brought into contact with the primary processed wheat, in addition to the temperature of the convective heat and the contact time with the wheat, the amount of water contained in the hot air is changed to adjust the thermal conductivity, and the flow speed of the hot air is changed. It can also be adjusted by

The moisture content of the wheat to be subjected to the secondary processing step is preferably 1 to 50% by mass, more preferably 2% by mass or more or 40% by mass or less, and more preferably 3% by mass or more or 30% by mass or less. .
If the moisture content of the wheat to be subjected to the secondary processing step is within the above range, it is possible to impart an appropriate roasted aroma to the wheat and suppress the bitterness of the extract of the processed barley for beverages in the secondary processing step. .
Therefore, it is preferable to adjust the moisture content of the wheat as necessary so that the moisture content of the wheat to be subjected to the secondary processing step is within the above range.
Specifically, the temperature of the heating body in the temporary processing step, the mass% amount of the heating body, and the time of contact between the heating body and the raw material barley are adjusted. Examples include methods such as spraying and contacting with steam. However, it is not limited to these methods.

The convective heat medium is preferably a gas such as oxygen, nitrogen, or atmospheric air.
The convective heat medium may contact the wheat in a static state or may contact the wheat in a fluid state.
At that time, for example, the hot air may contact the wheat so that it is directly injected, or may flow so that the hot air moves in the direction in which the wheat moves.
Specifically, a method of flowing heated gas in a heating furnace and bringing primary processed wheat into contact with dry heat while moving it in the heating furnace can be exemplified. In addition, a method of roasting by mixing heated steam in a heating furnace can be used. However, it is not limited to these methods.

In the secondary processing step, the barley is preferably brought into contact with convective heat that is 30 to 200°C higher than the product temperature of the primary processed barley, especially 40°C or higher or 190°C or lower, especially 50°C or higher or 180°C. It is preferable to contact dry heat which is higher than the product temperature of barley at the following temperature.
At this time, the time for contacting the barley with convective heat is preferably 300 to 1800 seconds, more preferably 480 seconds or more or 1500 seconds or less, and more preferably 600 seconds or more or 1500 seconds or less.
In the secondary processing step, it is preferable to heat the barley so that the product temperature is 100 to 300 ° C., especially 110 ° C. or higher or 280 ° C. or lower, especially 120 ° C. or higher or 260 ° C. or lower. more preferably.
The temperature of wheat during the secondary processing step can be measured using a contact thermometer.

In the secondary processing step, it is preferable to heat the barley so that the product temperature is maintained at 100 to 300°C for 300 to 1800 seconds. Alternatively, it is preferable to heat so as to maintain the temperature at 270° C. or less, and the time for which the temperature is maintained is preferably 480 seconds or more or 1380 seconds or less, and more preferably 600 seconds or more or 1200 seconds or less.

In the secondary processing step, it is preferable to adjust the sugar content in the wheat after the secondary processing step, that is, in the secondary processed wheat to 10 to 400 mg/100 ml.
When the saccharide content is 10 mg/100 ml or more, the extract of processed barley for beverages can have an appropriate sweetness, and when it is 400 mg/100 ml or less, the sweet aftertaste does not become excessive, which is preferable. In addition, by setting it to the above range, it is possible to obtain an extract that leaves a strong lingering aroma when the roasted barley is extracted.
Therefore, in the secondary processing step, it is preferable to adjust the sugar content of the secondary processed barley to 10 to 400 mg/100 ml, especially 20 mg/100 ml or more or 380 mg/100 ml or less, especially 30 mg/100 ml or more or 350 mg/100 ml or less. , above 40 mg/100 ml, more preferably above 50 mg/100 ml.

For the same reason, in the secondary processing step, the sugar content in the secondary processed wheat is preferably 1 to 50% of the sugar content in the primary processed wheat, especially 2% or more or 40% or less. It is preferably 3% or more or 30% or less.

In the secondary processing step, in order to adjust the sugar content in the secondary processed wheat within the above range, the heating conditions in the secondary processing step may be adjusted. The thermal conductivity or flow velocity of hot air may be adjusted. However, it is not limited to these methods.

In the secondary processing step, the sugar ratio (monosaccharides/polysaccharides) of monosaccharides (mg/100ml) to polysaccharides (mg/100ml) in the secondary processed wheat is adjusted to 0.002 to 0.100. preferable.
If the sugar ratio (monosaccharides/polysaccharides) is 0.002 or more, a moderate roasted aroma can be felt in the extract of processed barley for beverages, and if it is 0.100 or less, processed barley for beverages can be obtained. It is possible to suppress the bitterness derived from roasting in the extract, which is preferable.
Therefore, in the secondary processing step, it is preferable to adjust the sugar ratio (monosaccharide/polysaccharide) to 0.002 to 0.100, especially 0.003 or more or 0.090 or less, especially 0.004 or more. Alternatively, it is more preferable to adjust to 0.080 or less.

For the same reason, in the secondary processing step, the sugar ratio (monosaccharides/polysaccharides) in the secondary processed wheat should be 10 to 300% of the sugar ratio (monosaccharides/polysaccharides) in the primary processed wheat. It is preferably 15% or more or 280% or less, and more preferably 20% or more or 270% or less.

In the secondary processing step, in order to adjust the sugar ratio (monosaccharides/polysaccharides) within the above range, it is sufficient to carry out fluidized transportation while heating under suitable conditions. However, it is not limited to these methods.
In addition, the sugar content, monosaccharide content and polysaccharide content of the secondary processed wheat in the present invention are measured by adding 10 g of secondary processed wheat to 200 ml of hard water (water sampling place: Kirishima hardness 150) at 98 ° C. for 60 minutes. Extraction was performed, 100 ml of the extract was recovered, and the content (mg/100 ml) of each component eluted in the extract was shown. However, the amounts of barley and hard water can be changed arbitrarily as long as the ratio is the same.

In the secondary processing step, it is preferable to adjust the starch content in the secondary processed wheat to 40-300 mg/100 ml.
If the starch content is within this range, it is preferable because an appropriate flavor can be extracted from the processed barley extract for beverages. In addition, by setting it to the above range, it is possible to obtain an extract that leaves a strong lingering aroma when the roasted barley is extracted.
Therefore, in the secondary processing step, it is preferable to adjust the starch content in the secondary processed wheat to 40 to 300 mg/100 ml. It is more preferable to adjust as follows.
The starch content of the secondary processed wheat in the present invention is obtained by extracting 10 g of the secondary processed wheat with 200 ml of hard water (water sampling place: Kirishima hardness 150) at 98 ° C. for 60 minutes, collecting 100 ml of the extract, and extracting. Content of starch eluted in liquid (mg/100 ml). However, the amounts of barley and hard water can be changed arbitrarily as long as the ratio is the same.

For the same reason, in the secondary processing step, the starch content in the secondary processed wheat is preferably 10 to 100% of the starch content in the primary processed wheat, especially 15% or more or 97% or less, especially It is preferable to make it 20% or more or 90% or less.

In order to adjust the starch content in the above range in the secondary processing step, the heating conditions in the secondary processing step may be adjusted. The thermal conductivity or flow rate of is adjusted. However, it is not limited to these methods.

<Other processes>
Between the primary step and the secondary step, a step of lowering the temperature of wheat (referred to as a “cooling step”), a step of conveying wheat without heating (referred to as a “conveying step”), and a step of Any one or two or more of a step of stirring without heating (referred to as a “stirring step”) and further roasting (referred to as an “additional roasting step”) can be inserted.

(Cooling process)
It is preferable to cool the primary processed wheat after heating from the viewpoint of not interfering with the secondary heating while preventing quality deterioration of the primary processed wheat.
At this time, the cooling method is not particularly limited. For example, air cooling, air cooling, water cooling, etc. can be exemplified. In addition, from the viewpoint of not hindering the secondary heating, the degree of cooling is preferably such that the temperature of the center of the primary processed wheat does not drop. 30° C. or higher and 80° C. or lower is preferable. Furthermore, the temperature change at the central portion of the primary processed wheat is preferably 30°C or less, more preferably 10°C or less.
The surface temperature of the primary processed wheat can be measured with a contact temperature measuring instrument (Hozan) or a non-contact infrared measuring instrument (Hioki Electric). It can be measured with a thermometer (manufactured by Tanita, A&D).

(Conveyance process)
The primary processed wheat can also be subjected to secondary processing after being transported by any means. At this time, the primary processed wheat can be cooled at the same time.
The conveying means is not particularly limited. Examples include vehicles, belt conveyors, and other transport means.

(Stirring process)
The primary processed barley can be subjected to secondary processing after stirring by any means. Stirring makes it possible to stabilize the quality of the barley, such as the degree of roasting, flavor, and puffing rate. Also, the cooling of the primary processed barley can be carried out at the same time.
The stirring means is not particularly limited.

(Additional roasting process)
If necessary, any one of known roasting methods such as hot air roasting, sand roasting, far infrared ray roasting, open kettle roasting, rotary drum roasting and medium roasting, or these A combination of two or more methods can also be implemented.

The invention is further illustrated by the following examples. However, the examples are not intended to limit the invention in any way.

(Test 1)

<Example 1>
Raw material barley (seed: Legacy, arabinoxylan content 8000mg/100g, starch content 60g/100g, monosaccharide/polysaccharide ratio 0.05), statically at room temperature so that the moisture content of the raw material barley is 12% by mass. placed and adjusted.
Raw material wheat (product temperature 20 ° C.) after standing and a heating body (calcium grains, size 3 mm) heated to 200 ° C. in an amount of 1500% by mass with respect to the raw material wheat (100% by mass) are rotated. The wheat is put into a drum-type medium roasting pot, and the wheat and the heating element are stirred and flowed toward the outlet, so that the wheat and the heating element are brought into contact with each other to heat the wheat, and the heating element is separated to perform the primary processing of the wheat. was obtained (primary processing step). At this time, 35 seconds after the raw material barley was put into the rotating drum type medium roasting kettle, the maximum temperature reached 190° C. in the primary processing step. The temperature of the wheat during the primary processing step was measured using a contact thermometer.
Next, the obtained primarily processed wheat was stored at room temperature for 30 seconds (cooling step), and then the primarily processed wheat (water content: 15% by mass) with a product temperature of 150°C was moved in the heating furnace toward the outlet. Meanwhile, the wheat was brought into contact with hot air and heated so that the product temperature of the wheat was maintained at 210° C. (product temperature)×900 seconds to obtain secondary processed wheat (secondary processing step). At this time, the heating furnace was set so that air heated to 350° C. was made to flow, and the hot air, which was 200° C. higher than the product temperature of the wheat when supplied to the secondary processing, was brought into contact with the barley for 900 seconds. The product temperature of wheat during the secondary processing step was measured using a contact thermometer.

<Example 2>
Secondary processed barley was obtained in the same manner as in Example 1, except that the temperature of the heating element in the primary processing step in Example 1 was set to 220°C and the maximum attainable temperature was set to 210°C.

<Example 3>
Secondary processed barley was obtained in the same manner as in Example 1, except that the heater temperature in the primary processing step in Example 1 was set to 250°C and the maximum attainable temperature was set to 230°C.

<Example 4>
Example 1 except that the amount of the heating body in Example 1 was set to 2000% by mass with respect to the raw material wheat (100% by mass), the temperature was set to 280 ° C., and the maximum temperature was set to 230 ° C. Secondary processed barley was obtained in the same manner as

<Example 5>
Secondary processed wheat was obtained in the same manner as in Example 3, except that in the secondary processing step in Example 3, the temperature of the wheat was maintained at 240°C for 1500 seconds.

<Example 6>
Secondary processed wheat was obtained in the same manner as in Example 3, except that in the secondary processing step in Example 3, the temperature of the wheat was maintained at 190°C for 900 seconds.

<Example 7>
Secondary processed wheat was obtained in the same manner as in Example 1, except that in the secondary processing step in Example 1, the temperature of the wheat was maintained at 240°C for 1500 seconds.

<Example 8>
Secondary processed wheat was obtained in the same manner as in Example 3, except that in the secondary processing step in Example 3, the temperature of the wheat was maintained at 190°C for 900 seconds.

<Example 9>
Secondary processed wheat was obtained in the same manner as in Example 4, except that in the secondary processing step of Example 4, the temperature of the wheat was maintained at 190°C for 900 seconds.

<Example 10>
Secondary processed wheat was obtained in the same manner as in Example 4, except that in the secondary processing step in Example 4, the temperature of the wheat was maintained at 240°C for 1500 seconds.

<Comparative Example 1>
Except that the amount of the heated body in the primary processing step in Example 1 was set to 30% by mass with respect to the raw material wheat (100% by mass), the temperature was set to 200 ° C., and the maximum temperature was set to 230 ° C. , Secondary processed wheat was obtained in the same manner as in Example 1.

<Comparative Example 2>
Except that the amount of the heated body in the primary processing step in Example 1 was set to 2500% by mass with respect to the raw material wheat (100% by mass), the temperature was set to 300 ° C., and the maximum temperature was set to 250 ° C. , Secondary processed wheat was obtained in the same manner as in Example 1.

<Comparative Example 3>
Secondary processed wheat was obtained in the same manner as in Example 3, except that in the secondary processing step of Example 3, the temperature of the wheat was maintained at 270°C for 280 seconds.

<Comparative Example 4>
In Example 3, the highest temperature reached in the primary processing step was set to 280°C, and in the secondary processing step, the temperature of the barley was maintained at 160°C for 280 seconds. A second processed barley was obtained.

<Comparative Example 5>
Secondary processed wheat was obtained in the same manner as in Comparative Example 1, except that in the secondary processing in Comparative Example 1, the temperature of the wheat was maintained at 270°C for 280 seconds.

<Comparative Example 6>
Second processing was performed in the same manner as in Comparative Example 1, except that the highest temperature reached in the primary processing step in Comparative Example 1 was set to 270°C, and the product temperature of the wheat was maintained at 160°C for 280 seconds in the secondary processing step. A second processed barley was obtained.

<Comparative Example 7>
Secondary processed wheat was obtained in the same manner as in Comparative Example 2, except that in the secondary processing step in Comparative Example 2, the temperature of the wheat was maintained at 270°C for 280 seconds.

<Comparative Example 8>
Secondary processed wheat was obtained in the same manner as in Comparative Example 2, except that in the secondary processing step in Comparative Example 2, the temperature of the wheat was maintained at 160°C for 280 seconds.

[Analysis of raw material barley, primary processed barley and secondary processed barley]
Each barley was analyzed and measured by the following methods, and each component value and each physical property value were calculated. The results are shown together in Tables 1 and 2 below.

(Measurement of moisture content)
The water content in the barley was measured using an infrared moisture meter (manufactured by Kett Science Institute).

(Measurement of arabinoxylan)
10 g of the primary processed wheat obtained in each example and comparative example is extracted with 200 ml of hard water (water sampling location: Kirishima hardness 150), which is 20 times the weight of the wheat, at 98 ° C. for 60 minutes to separate the wheat. Then, the separated extract was cooled to 10° C. or less, and 100 ml of the extract was taken as a sample, and the arabinoxylan content (mg/100 ml) in 100 ml of the extract was measured and calculated.
On the other hand, the arabinoxylan content of raw material barley was calculated by the direct acid hydrolysis method of grain flour. First, 10 mg of flour sample was accurately weighed into 2 ml screw cap tubes and 1 ml of 1M HCl was added to each tube. Hydrolysis was performed by incubating the tubes in a heating block (90° C.) for 60 minutes. After hydrolysis, the samples were neutralized by adding NaOH, the amount of arabinose and xylose released was determined by HPAEC, and the amount of arabinoxylan was calculated as the sum of arabinose and xylose.
Note that the value was multiplied by 0.88 to correct for water uptake during hydrolysis.

(starch)
10 g of the secondary processed wheat obtained in each example and comparative example was extracted with 200 ml of hard water (water sampling location: Kirishima hardness 150), which was 20 times the weight of the wheat, at 98 ° C. for 60 minutes. After separation, the extract was cooled to 10° C. or less, and 100 ml of the extract was taken as a sample, and the amount of starch in barley (mg/100 ml) was measured and calculated as follows.
5 ml of 80% ethanol was added to 0.1 g, heated at 80° C. for 5 minutes, 5 ml of 80% ethanol was added, vigorously shaken, and centrifuged (8000 rpm, 10 minutes, 20° C.) to remove the supernatant.
10 ml of 80% ethanol was added to the resulting precipitate, washed by vigorous shaking, centrifuged (8000 rpm for 10 minutes at 20°C) to remove the supernatant, and after repeating this procedure three times, 3 ml of amylase was added and placed in a boiling water bath. and heated for 30 minutes with shaking every 5 minutes. After standing to cool, 0.1 ml of amyloglucosidase was added and heated in a 50° C. water bath for 30 minutes.
A portion of the specimen was removed and centrifuged (3000 rpm for 10 minutes at 20°C), 0.1 ml of the supernatant was placed in a 15 ml tube, 3 ml of the GOPOD reagent was added, and the mixture was allowed to stand in a 50°C water bath for 20 minutes. The total starch content was determined by the following formula.
Total starch amount = 510 nm absorbance x 0.9 x F x (100 ml ÷ sample volume)
(F = 100 ÷ 1.0 mg/ml glucose absorbance)

(monosaccharides/polysaccharides)
10 g of the secondary processed wheat obtained in each example and comparative example was extracted with 200 ml of hard water (water sampling location: Kirishima hardness 150), which was 20 times the weight of the wheat, at 98 ° C. for 60 minutes. Separate, cool the separated extract to 10°C or less, collect 100 ml of the extract as a sample, measure and calculate the content of monosaccharides and polysaccharides in the barley as follows, and further measure the content of sugars. (mg/100ml) was calculated.
A mixed solution containing 100 μl of internal standard solution (100 ppm of lactose) and 800 μl of ultrapure water was passed through Bond Elute SAX (manufactured by Agilent Technologies) for pretreatment to obtain a sample for analysis.

A sample for analysis was subjected to quantitative sugar analysis (internal standard method) using the following equipment and conditions, and the obtained measured value was used as a quantitative value, which was calculated by appropriately considering the dilution ratio of the sample and the like.
Apparatus: Thermo Scientific ICS-5000
Column: Thermo Scientific Carbopack PA1 φ4 × 250 mm
(+guard column φ4×50mm)
Column temperature: 30°C
Mobile phase:
A phase: 200 mM NaOH aqueous solution B phase: 1000 mM sodium acetate aqueous solution C phase: ultrapure water Flow rate: 1.0 ml/min Injection volume: 25 µl
Detection: pulsed amperometry gradient program

(Evaluation of extractability)
10 g of the secondary processed wheat obtained in each example and comparative example was extracted with 200 ml of hard water (water sampling location: Kirishima hardness 150), which was 20 times the weight of the wheat, at 98 ° C. for 60 minutes. Bx was measured by RX-DD7α-Tea (manufactured by Atago Co., Ltd.) when the separated extract was cooled to 20° C., and extractability was evaluated according to the following evaluation items.
5: Bx. is 1.6% or more and less than 2.80% 4: Bx. is 1.4% or more and less than 1.6% or Bx. 2.8% or more 3: Bx. is 1.10% or more and less than 1.4%
2: Bx. is 0.85% or more and less than 1.10% 1: Bx. is less than 0.85%

(Sensory evaluation test)
10 panelists engaged in the development and production of barley tea were selected for the secondary processed barley obtained in Examples and Comparative Examples, and conducted based on the following evaluation methods. We decided to adopt it, and adopted the results of the consultation for the overall evaluation.

First, 20 g of the secondary processed wheat obtained in each example and comparative example was extracted in advance by the panelists at 98° C. for 60 minutes using pure water of 20 times the weight of the wheat. Bx. A liquid diluted to 0.30 with hard water (Evian (water sampling location France): pure water = 2: 1 hardness: 200) was used as a sample, and the sample that felt the "bitterness" and "sweetness" the most was selected. .
Comparative Example 5 was selected as the "bitterness" control, and Example 3 was selected as the "sweetness" control. After that, the panelists were asked to discuss the flavor of the control, so that they had a common understanding of "bitterness" and "sweetness" in the control.
Then, in the same manner as the measurement of the extraction speed, each panelist was asked to drink the barley extract (evaluation sample) obtained by extracting the secondary processed barley obtained in Examples and Comparative Examples. Evaluation was made based on

(flavor balance)
20 g of the secondary processed wheat obtained in each example and comparative example is extracted with 400 ml of hard water (water sampling location: Kirishima hardness 150) at 98 ° C. for 60 minutes, which is 20 times the weight of the wheat. Separate the barley from the extracted liquid, divide the separated liquid into two equal parts, cool one of the two equal parts to 25 ° C., cool the other to 5 ° C., and then evaluate as described below. Bitterness and sweetness were evaluated according to the items.

＝Evaluation of bitterness＝
5: Not felt.
4: Weak.
3: Slightly felt.
2: Feel.
1: Strongly felt. (Equivalent to Comparative Example 5)

＝Evaluation of sweetness＝
5: Strongly felt (equivalent to Example 3).
4: Slightly strongly felt.
3: Feel.
2: Slightly weak.
1: Weak.

＝Comprehensive Evaluation＝
⊚ (very good): The evaluation score was 24 to 25 points.
○ (good): The evaluation score was 16 to 23 points.
x (poor): 5 to 15 points on the evaluation point scale, or 1 was attached to the evaluation.

(Discussion)
From the above examples and the results of the tests conducted by the inventors so far, it was found that the amount of arabinoxylan in barley greatly affects the extractability, and that the sugar ratio (monosaccharides/polysaccharides) in barley affects the bitterness of roasted barley. was found to have a significant effect on the balance of sweetness and sweetness.

After the primary processing step of bringing the raw material wheat into contact with the heating element and heating the wheat to raise the temperature of the wheat by 100° C. or more within 60 seconds, the temperature is 100 to 300° C. or more higher than the temperature of the wheat. By performing a secondary processing step in which convection heat is brought into contact with wheat for 300 to 1800 seconds and the product temperature of the wheat is heated to 100 to 300 ° C., extractability is obtained even when extracted with water of various hardness. It was found that barley can be produced that can stabilize the

(Test 2)

<Example 11>
In Example 7, before the primary processing step, the raw material wheat used in Example 1 was dried by exposing it to hot air at a drying temperature of 80 ° C. for a drying time of 600 seconds, and the water content was 3% by mass. Secondary processed barley was obtained in the same manner as in Example 7.

<Example 12>
In Example 7, before the primary processing step, the raw material barley used in Example 1 was dried by exposing it to hot air at a drying temperature of 80 ° C. for a drying time of 300 seconds, and the water content was 5% by mass. Secondary processed barley was obtained in the same manner as in Example 7.

<Example 13>
In Example 7, secondary processed wheat was obtained in the same manner as in Example 7, except that before the primary processing step, steam was applied to the raw material wheat used in Example 1 to increase the moisture content to 70% by mass. .

<Example 14>
In Example 7, secondary processed wheat was obtained in the same manner as in Example 7, except that before the primary processing step, steam was applied to the raw material wheat used in Example 1 to increase the water content to 73% by mass. .

<Example 15>
In Example 1, raw material barley (seed: Legacy, arabinoxylan content 4000 mg/100 g, starch content 60 g/100 g, monosaccharide/polysaccharide ratio 0.06) was used, and the heater temperature in the primary processing step was 200 ° C. Secondary processed barley was obtained in the same manner as in Example 1, except that the heating time was set to 45 seconds and the maximum attainable temperature was set to 190°C.

<Example 16>
In Example 1, raw material barley (seed: Legacy, arabinoxylan content 10000 mg/100 g, starch content 60 g/100 g, monosaccharide/polysaccharide ratio 0.06) was used, and the heater temperature in the primary processing step was 170 ° C. Secondary processed barley was obtained in the same manner as in Example 1, except that the heating time was set to 30 seconds and the maximum attainable temperature was set to 150°C.

<Example 17>
In Example 1, the raw material barley (seed: Legacy, arabinoxylan content 10200 mg/100 g, starch content 60 g/100 g, monosaccharide/polysaccharide ratio 0.06) was heated to 170°C in the primary processing step. Secondary processed barley was obtained in the same manner as in Example 1, except that the heating time was changed to 30 seconds and the maximum attainable temperature was changed to 150°C.

<Example 18>
In Example 1, using raw material barley (seed: Legacy, arabinoxylan content 4000 mg / 100 g, starch content 60 g / 100 g, monosaccharide / polysaccharide ratio 0.06), drying temperature 80 ° C. drying time 300 before primary processing Exposing to hot air for seconds, reducing the moisture content to 5%, setting the heating body temperature in the primary processing step to 160 ° C., setting the heating time to 30 seconds, and setting the maximum temperature to 150 ° C. Example 1 Secondary processed barley was obtained in the same manner as

<Example 19>
In Example 1, using raw material barley (seed: Legacy, arabinoxylan content 10000 mg/100 g, starch content 60 g/100 g, monosaccharide/polysaccharide ratio 0.06), drying temperature 80 ° C. drying time 300 before primary processing Exposing to hot air for seconds, reducing the moisture content to 5%, setting the heating body temperature in the primary processing step to 200 ° C., setting the heating time to 45 seconds, and setting the maximum temperature to 190 ° C. Example 1 Secondary processed barley was obtained in the same manner as

<Example 20>
In Example 1, using raw barley (seed: Legacy, arabinoxylan content 4000mg/100g, starch content 60g/100g, monosaccharide/polysaccharide ratio 0.06), steam was applied to raw barley before primary processing. , The same method as in Example 1 except that the moisture content was increased to 70%, the heating body temperature in the primary processing step was set to 170 ° C., the heating time was set to 30 seconds, and the maximum temperature was set to 150 ° C. Secondary processed barley was obtained.

<Example 21>
In Example 1, using the raw material barley (seed: Legacy, arabinoxylan content 10000 mg/100 g, starch content 60 g/100 g, monosaccharide/polysaccharide ratio 0.06), steam was applied to the raw material barley before primary processing. , The same method as in Example 1 except that the moisture content was increased to 70%, the heating body temperature in the primary processing step was set to 170 ° C., the heating time was set to 30 seconds, and the maximum temperature was set to 150 ° C. Secondary processed barley was obtained.

<Example 22>
In Example 1, using raw material barley (seed: Legacy, arabinoxylan content 4000 mg / 100 g, starch content 60 g / 100 g, monosaccharide / polysaccharide ratio 0.06), drying temperature 80 ° C. drying time 300 before primary processing Exposing to hot air for seconds, reducing the moisture content to 5%, setting the heating body temperature in the primary processing step to 200 ° C., setting the heating time to 90 seconds, and setting the maximum temperature to 190 ° C. Example 1 Secondary processed barley was obtained in the same manner as

<Example 23>
In Example 1, using raw material barley (seed: Legacy, arabinoxylan content 10000 mg/100 g, starch content 60 g/100 g, monosaccharide/polysaccharide ratio 0.06), drying temperature 80 ° C. drying time 300 before primary processing Exposing to hot air for seconds, reducing the moisture content to 5%, setting the heating body temperature in the primary processing step to 200 ° C., setting the heating time to 90 seconds, and setting the maximum temperature to 190 ° C. Example 1 Secondary processed barley was obtained in the same manner as

<Example 24>
In Example 1, using raw barley (seed: Legacy, arabinoxylan content 4000mg/100g, starch content 60g/100g, monosaccharide/polysaccharide ratio 0.06), steam was applied to raw barley before primary processing. , The water content was increased to 70%, the temperature of the heater in the primary processing step was set to 210 ° C., the heating time was set to 60 seconds, and the maximum temperature was set to 200 ° C. A second processed barley was obtained.

<Example 25>
In Example 1, using the raw material barley (seed: Legacy, arabinoxylan content 10000 mg/100 g, starch content 60 g/100 g, monosaccharide/polysaccharide ratio 0.06), steam was applied to the raw material barley before primary processing. , The moisture content was increased to 70%, the temperature of the heater in the primary processing step was set to 200 ° C., the heating time was set to 50 seconds, and the maximum temperature was set to 190 ° C. A second processed barley was obtained.

[Analysis of raw material barley, primary processed barley and secondary processed barley]
Each component value and physical property value were analyzed and measured in the same manner as in Test 1.

(Evaluation of extractability)
10 g of the secondary processed wheat obtained in each example and comparative example was treated with 200 ml of hard water (Evian (water sampling location, France): pure water = 2: 1, hardness: 200) that was 20 times the weight of the wheat. ℃ for 60 minutes, the barley is separated, and the separated extract is cooled to 20° C. Bx is measured with RX-DD7α-Tea (manufactured by Atago Co., Ltd.), and the extractability is evaluated according to the following evaluation items. was evaluated.
5: Bx. is 1.6% or more and less than 2.80% 4: Bx. is 1.4% or more and less than 1.6% or Bx. 2.8% or more 3: Bx. is 1.10% or more and less than 1.4%
2: Bx. is 0.85% or more and less than 1.10% 1: Bx. is less than 0.85%

(Sensory evaluation test)
10 g of the secondary processed wheat obtained in each example and comparative example was treated with 200 ml of hard water (Evian (water sampling location, France): pure water = 2: 1, hardness: 200) that was 20 times the weight of the wheat. ℃ for 60 minutes, barley is separated from the resulting extract, 200 ppm of vitamin C is added to the separated extract, and then the pH is adjusted to 6.0 with Na bicarbonate, and Bx. After diluting to 0.35 with hard water (Evian (water sampling location France): pure water = 2: 1, hardness: 200), sterilize with a UHT sterilizer at F0 value ≥ 20 and fill in a 200 ml PET bottle. , and stored at 5°C for 1 month. The stored sample was divided into two halves, one of the halves of the extract was adjusted to 25°C and the other was adjusted to 5°C. rice field.
In addition, the richness of the aftertaste was evaluated according to the following evaluation items. As for the evaluation method, 30 ml of a sample adjusted to 25° C. was swallowed down at once for evaluation.
In addition, Example 3, which had the best evaluation in Test 1, was employed as a control.

"Rich aftertaste"
5: Feel firmly (equivalent to Example 3)
4: Feels slightly firm 3: Feels (equivalent to Example 3 diluted 80% with pure water)
2: Slightly weak 1: Weak (equivalent to Example 3 diluted 60% with pure water)

＝Comprehensive Evaluation＝
⊚ (excellent): The evaluation score was 29 to 30 points.
○ (very good): The evaluation score was 18 to 28 points.
Δ (good): The evaluation score was 12 to 17 points. Or a 2 was attached to the evaluation.
x (poor): 6 to 11 points on the evaluation score scale. Or 1 was attached to the evaluation.

(Discussion)
From the above examples and the results of the tests conducted by the inventors so far, it has been observed that if the amount of arabinoxylan in the raw material barley or primary processed barley is within a certain range, the results tend to be better.

(Test 3)

<Example 26>
In the secondary processing in Example 1, the air heated to 450 ° C. is flowed, and the hot air that is 200 ° C. or more higher than the product temperature of the wheat when supplied to the secondary processing is set to contact for 900 seconds, Secondary processed barley was obtained in the same manner as in Example 1, except that the product temperature of the roasted barley was maintained at 240°C for 1500 seconds.

<Example 27>
In the secondary processing in Example 1, the air heated to 400 ° C. is flowed, and the hot air that is 200 ° C. or more higher than the product temperature of the wheat when supplied to the secondary processing is set to contact for 900 seconds, Secondary processed barley was obtained in the same manner as in Example 1, except that the product temperature of the roasted barley was maintained at 240°C for 1500 seconds.

<Example 28>
In Example 5, raw material wheat (seed: Hind marsh, arabinoxylan content 8000 mg / 100 g, starch content 100 g / 100 g, monosaccharide / polysaccharide ratio 0.30) was heated to 310 ° C. in secondary processing. Set the temperature of the roasted barley to 240°C for 1,500 seconds by allowing the air to flow, and setting the temperature of the roasted barley to 240°C for 1,500 seconds. Secondary processed barley was obtained in the same manner as in Example 5, except that it was used as above.

<Example 29>
In Example 5, raw material barley (seed: Legacy, arabinoxylan content 8000 mg / 100 g, starch content 20 g / 100 g, monosaccharide / polysaccharide ratio 0.08) was used and heated to 350 ° C. in secondary processing The temperature of the roasted barley is maintained at 190°C for 900 seconds by allowing the air to flow so that hot air that is 200°C higher than the product temperature of the barley supplied to the secondary processing is in contact with the barley for 750 seconds. Secondary processed wheat was obtained in the same manner as in Example 5, except that the

<Example 30>
In Example 5, raw material barley (seed: Legacy, arabinoxylan content 8000 mg / 100 g, starch content 20 g / 100 g, monosaccharide / polysaccharide ratio 0.08) was used and heated to 350 ° C. in secondary processing The temperature of the roasted barley is maintained at 190°C for 900 seconds by circulating the atmosphere and contacting the barley with hot air that is 200°C higher than the product temperature of the barley when it is supplied to secondary processing for 700 seconds. Secondary processed wheat was obtained in the same manner as in Example 5, except that the

<Example 31>
In Example 6, raw material barley (seed: Legacy, arabinoxylan content 8000 mg / 100 g, starch content 80 g / 100 g, monosaccharide / polysaccharide ratio 0.08) was used and heated to 350 ° C. in secondary processing The temperature of the roasted barley is maintained at 190°C for 900 seconds by flowing air and setting the temperature of the roasted barley to 190°C for 900 seconds. Secondary processed wheat was obtained in the same manner as in Example 6, except that the

<Example 32>
In Example 6, raw material barley (seed: Legacy, arabinoxylan content 8000 mg / 100 g, starch content 90 g / 100 g, monosaccharide / polysaccharide ratio 0.08) was used and heated to 350 ° C. in secondary processing The temperature of the roasted barley is maintained at 190°C for 900 seconds by allowing the air to flow so that the hot air, which is at least 200°C higher than the product temperature of the barley when supplied to the secondary processing, is in contact with the barley for 580 seconds. Secondary processed wheat was obtained in the same manner as in Example 6, except that the

<Example 33>
In Example 1, raw material barley (seed: Legacy, arabinoxylan content 8000 mg / 100 g, starch content 20 g / 100 g, monosaccharide / polysaccharide ratio 0.06) was used and heated to 400 ° C. in secondary processing The air is circulated, and the temperature of the roasted barley is set to 240°C x 1,500 seconds so that the temperature of the roasted barley is maintained at 240°C for 600 seconds. Secondary processed wheat was obtained in the same manner as in Example 1, except that the

<Example 34>
In Example 1, raw material barley (seed: Legacy, arabinoxylan content 8000 mg / 100 g, starch content 80 g / 100 g, monosaccharide / polysaccharide ratio 0.06) was used and heated to 400 ° C. in secondary processing The air is circulated, and the temperature of the roasted barley is set to 240°C x 1,500 seconds so that the temperature of the roasted barley is maintained at 240°C for 600 seconds. Secondary processed wheat was obtained in the same manner as in Example 1, except that the

<Example 35>
In Example 5, raw material wheat (seed: Hind marsh, arabinoxylan content 8000 mg / 100 g, starch content 20 g / 100 g, monosaccharide / polysaccharide ratio 0.30) was heated to 310 ° C. in secondary processing. Set the temperature of the roasted barley to 240°C for 1,500 seconds by allowing the air to flow and contacting the barley for 750 seconds with hot air that is 200°C higher than the product temperature of the barley when it is supplied to the secondary processing. Secondary processed barley was obtained in the same manner as in Example 5, except that it was used as above.

<Example 36>
In Example 5, raw material wheat (seed: Hindmarsh, arabinoxylan content 8000 mg / 100 g, starch content 200 g / 100 g, monosaccharide / polysaccharide ratio 0.30) was heated to 350 ° C. in secondary processing. Set the temperature of the roasted barley to 240°C for 1,500 seconds by allowing the air to flow and contacting the barley for 600 seconds with hot air that is 200°C higher than the product temperature of the barley when it is supplied to secondary processing. Secondary processed barley was obtained in the same manner as in Example 5, except that it was used as above.

<Example 37>
In Example 1, raw material barley (seed: Legacy, arabinoxylan content 8000 mg / 100 g, starch content 20 g / 100 g, monosaccharide / polysaccharide ratio 0.06) was used and heated to 400 ° C. in secondary processing The temperature of the roasted barley is maintained at 190°C for 900 seconds by circulating the atmosphere and contacting the barley with hot air that is 200°C higher than the product temperature of the barley when it is supplied to secondary processing for 700 seconds. Secondary processed wheat was obtained in the same manner as in Example 1, except that the

<Example 38>
In Example 1, raw material barley (seed: Legacy, arabinoxylan content 8000 mg / 100 g, starch content 20 g / 100 g, monosaccharide / polysaccharide ratio 0.06) was used and heated to 400 ° C. in secondary processing The temperature of the roasted barley is maintained at 190°C for 900 seconds by flowing air and setting the temperature of the roasted barley to 190°C for 900 seconds. Secondary processed wheat was obtained in the same manner as in Example 1, except that the

<Example 39>
In Example 5, raw material wheat (seed: Hind marsh, arabinoxylan content 8000 mg / 100 g, starch content 20 g / 100 g, monosaccharide / polysaccharide ratio 0.30) was heated to 310 ° C. in secondary processing. Set the temperature of the roasted barley to 190°C for 900 seconds by circulating the air and setting the temperature of the roasted barley to 190°C for 900 seconds. Secondary processed barley was obtained in the same manner as in Example 5, except that it was used as above.

<Example 40>
In Example 5, raw material wheat (seed: Hindmarsh, arabinoxylan content 8000 mg / 100 g, starch content 200 g / 100 g, monosaccharide / polysaccharide ratio 0.30) was heated to 310 ° C. in secondary processing. Set the temperature of the roasted barley to 190°C for 900 seconds by circulating the air and setting the temperature of the roasted barley to 190°C for 900 seconds. Secondary processed barley was obtained in the same manner as in Example 5, except that it was used as above.

[Analysis of raw material barley, primary processed barley and secondary processed barley]
Each component value and physical property value were analyzed and measured in the same manner as in Test 1.

(Evaluation of extractability)
10 g of the secondary processed wheat obtained in each example and comparative example was treated with 200 ml of hard water (Evian (water sampling location, France): pure water = 2: 1, hardness: 200) that was 20 times the weight of the wheat. ℃ for 60 minutes, the barley is separated, and the separated extract is cooled to 20° C. Bx is measured with RX-DD7α-Tea (manufactured by Atago Co., Ltd.), and the extractability is evaluated according to the following evaluation items. was evaluated.
5: Bx. is 1.6% or more and less than 2.80% 4: Bx. is 1.4% or more and less than 1.6% or Bx. 2.8% or more 3: Bx. is 1.10% or more and less than 1.4%
2: Bx. is 0.85% or more and less than 1.10% 1: Bx. is less than 0.85%

(Sensory evaluation test)
10 g of the secondary processed wheat obtained in each example and comparative example was treated with 200 ml of hard water (Evian (water sampling location, France): pure water = 2: 1, hardness: 200) that was 20 times the weight of the wheat. ℃ for 60 minutes, barley was separated from the obtained extract, after separation, 200 ppm of vitamin C was added to the obtained extract, the pH was adjusted to 6.0 with Na bicarbonate, and Bx. After diluting to 0.35 with hard water (Evian (water sampling location France): pure water = 2: 1, hardness: 200), sterilize with a UHT sterilizer at F0 value ≥ 20, fill in a 200 ml PET bottle, It was stored at 37°C for 2 months. Divide the stored sample into two halves, adjust one of the halves to 25°C and the other to 5°C, and then evaluate bitterness and sweetness in the same manner as in Tests 1 and 2. did
In addition, the afterglow of fragrance was also evaluated as per the following evaluation items. As for the evaluation method, 30 ml of a sample adjusted to 25° C. was swallowed down at once for evaluation.
Example 3, which was the best in Test 1, was used as a control.

＝ Afterglow of fragrance =
5: Feels firm (equivalent to Example 3)
(After swallowing the sample, the scent that passes through the nose lasts for 1 second.)
4: Slightly strong feeling 3: Feeling
2: Slightly weak 1: Weak

＝Comprehensive Evaluation＝
⊚ (excellent): The evaluation score was 29 to 30 points.
○ (very good): The evaluation score was 18 to 28 points.
Δ (good): The evaluation score was 12 to 17 points. Or a 2 was attached to the evaluation.
x (poor): 6 to 11 points on the evaluation score scale. Or 1 was attached to the evaluation.

(Discussion)
From the above examples and the results of the tests conducted by the inventors so far, it was found that the sugar content and starch content during secondary processing greatly affect the aftertaste of the flavor when the extract is drunk.

Claims (9)

A heating element having a temperature difference of 180° C. or more between the raw material wheat and the heating element is brought into contact with the raw material wheat in an amount of 50 to 2000% by mass based on 100% by mass of the raw material wheat. A primary processing step of obtaining primary processed wheat by adjusting the arabinoxylan content in the range of 5 to 70 mg / 100 ml according to the following measurement method ;
By flowing and conveying the primary processed wheat while heating so that the temperature of the wheat is maintained at 100 ° C. to 300 ° C. for 300 seconds to 1800 seconds , the ratio of the monosaccharide content to the polysaccharide content (monosaccharide / a secondary processing step of obtaining secondary processed wheat by adjusting polysaccharides) within the range of 0.002 to 0.100.
Method for measuring arabinoxylan content: 10 g of wheat is extracted with 20 times the weight of hard water at 98°C for 60 minutes to separate the wheat, and the extracted liquid after separation is cooled to 10°C or less, 100 ml of the extract is taken as a sample, and the arabinoxylan content (mg/100 ml) in 100 ml of the extract is measured. 2. The method for producing processed barley for beverages according to claim 1, wherein the water content of raw barley to be subjected to the primary processing step is adjusted within the range of 5 to 70% by mass. 3. The method for producing processed barley for beverages according to claim 1 or 2, wherein the raw barley to be subjected to the primary processing step has an arabinoxylan content in the range of 4,000 to 10,000 mg/100 g. The method for producing processed barley for beverages according to any one of claims 1 to 3 , wherein the difference between the temperature of the raw barley to be subjected to the primary processing step and the temperature of the heater is 180°C or more. 5. Any one of claims 1 to 4 , wherein in the secondary processing step, the saccharide content, which is the total content of monosaccharides and disaccharides in barley, is adjusted within a range of 10 to 400 mg/100 ml. A method for producing the described processed barley for beverages. 6. The method for producing processed barley for beverages according to any one of claims 1 to 5 , wherein in the secondary processing step, the amount of starch in the barley is adjusted within a range of 40-300mg/100ml. 7. The method for producing processed barley for beverages according to any one of claims 1 to 6 , characterized by comprising a step of lowering the temperature of raw material barley between the primary processing step and the secondary processing step. Between the primary processing step and the secondary processing step, one or both of a step of conveying the raw material wheat without heating and a step of stirring the raw material wheat without heating is provided. The method for producing processed barley for beverages according to any one of claims 1 to 7 , wherein A heating element having a temperature difference of 180° C. or more between the raw material wheat and the heating element is brought into contact with the raw material wheat in an amount of 50 to 2000% by mass based on 100% by mass of the raw material wheat. A primary processing step of obtaining primary processed wheat by adjusting the arabinoxylan content in the range of 5 to 70 mg / 100 ml according to the following measurement method ;
By flowing and conveying the primary processed wheat while heating so that the temperature of the wheat is maintained at 100 ° C. to 300 ° C. for 300 seconds to 1800 seconds , the ratio of the monosaccharide content to the polysaccharide content (monosaccharide / A method for stabilizing extraction of processed barley for beverages, comprising: a secondary processing step of obtaining secondary processed barley by adjusting polysaccharides) within the range of 0.002 to 0.100.
Method for measuring arabinoxylan content: 10 g of wheat is extracted with 20 times the weight of hard water at 98 ° C. for 60 minutes to separate the wheat, and the extracted liquid after separation is cooled to 10 ° C. or less, 100 ml of the extract is taken as a sample, and the arabinoxylan content (mg/100 ml) in 100 ml of the extract is measured.