JPH10248539A - Manufacture of barley tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a barley tea beverage with sufficiently improved flavor intrinsic to barley tea without generating suspension and deposition by immersing roasted barley in emulsifier-added hot water, then extracting it by hot water and filtering the obtained immersion liquid and extract. SOLUTION: The roasted barley is immersed in the hot water at 80-95 deg.C where 500-1250ppm of an emulsifier is added, for 20-35minutes, and then, extracted by the hot water. By rapidly cooling the obtained immersion liquid and the extract and then filtering them, the target barley tea beverage suitable for transparent container packaging is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a barley tea beverage particularly suitable for packing in a transparent container.

[0002]

2. Description of the Related Art The need for sugar-free beverages has increased along with the rise in health consciousness. In particular, barley tea has been demanded to be of higher quality and higher quality from the position of traditional taste drinks or dry drinks. Have been. In addition, barley tea has conventionally been drunk through a process such as boiling in ordinary households.In recent years, barley tea beverages have been marketed from the viewpoint of increased opportunities for drinking outdoors and simplicity. Demand for barley tea beverages has increased, and in the field of barley tea beverage production, attention has been paid to a method of producing barley tea beverages that does not cause turbidity.

[0003] On the other hand, in the production of barley tea beverages, when the dissolution rate is increased to enhance the flavor, a lot of turbidity-causing substances such as starch in roasted barley tea are also eluted, so that suspension or precipitation is not caused. There is a problem that the flavor becomes pale when the dissolution rate is suppressed. Therefore, conventionally, in order to suppress only elution of the turbidity-causing substance, a method using roasted barley with a small turbidity-causing component, a method of adjusting the amount of elution at the extraction stage, and the like have been disclosed. For example, a method using barley containing a fixed ratio of expanded roasted barley (Japanese Patent Laid-Open No. 1-1
No. 96283), a method of extracting roasted barley by two or more different extraction methods, and then mixing the extracts (Japanese Patent Application Laid-Open No. 1-296962), using carbonates or phosphates and ascorbic acid in water. After adding and dissolving the solution and adjusting the pH of the solution to 6 to 7, barley tea raw material is added thereto to extract the extract component in the raw material.
To adjust the pressure to 6 to 7 (JP-A-1-291774)
And so on.

[0004]

[Problems to be Solved by the Invention] However, in the conventional methods for producing barley tea beverages, the type of barley, the roasting method, the degree of roasting, the pulverizing method, and the like must be limited. In addition, there was a back that could not be used, and when the beverage concentration was increased beyond a certain level to enhance the unique flavor of barley tea, suspension and sedimentation occurred, eventually increasing the flavor unique to barley tea and having a deep flavor It was difficult to produce barley tea beverages.

Accordingly, the present invention has been made in view of the above-mentioned problems, and is intended to produce barley tea beverages which do not cause suspension or sedimentation, can use general roasted barley, and can sufficiently enhance the flavor peculiar to barley tea. It does not provide a method.

[0006]

In order to solve this problem, the present invention focuses on the relationship between the turbidity-causing substance of roasted barley and the emulsifier, and immerses it in warm water to which roasted barley emulsifier has been added. Prior to the step, the turbidity-causing substance is intentionally precipitated or suspended, and the suspension or precipitation of the barley tea beverage is prevented by removing the precipitate or suspension by filtration.
The flavor component peculiar to barley tea is emulsified to further enhance the flavor peculiar to barley tea.

That is, in the method for producing a barley tea beverage of the present invention, the roasted barley is immersed in warm water to which an emulsifier has been added (No. 1).
Step), then extracting with warm water (second step), and filtering the immersion liquid and the extract obtained from the first and second steps. By immersing roasted barley in warm water to which an emulsifier has been added, turbidity-causing substances such as starch contained in roasted barley can be adsorbed and eluted, and precipitation or suspension of these can be promoted. , The cause of turbidity can be removed from the barley tea beverage. Therefore, suspension and precipitation do not occur even during long-term storage, and suspension and precipitation do not occur even when the component concentration is increased, so that a barley tea beverage with a rich flavor can be obtained. At the same time, the eluted barley tea-specific oil-soluble aroma component can be emulsified to further enhance the barley tea-specific flavor. Furthermore, immersion in warm water to which an emulsifier has been added not only can have a favorable effect on the color tone of the barley tea beverage, but can also have a bacteriostatic effect.

Here, as the emulsifier of the present invention, a sucrose fatty acid ester can be particularly preferably used. It is effective to add an emulsifier so as to have a concentration of about 500 to 1250 ppm to prevent turbidity.
Preferably, the concentration is 00 ppm. If the amount is less than 500 ppm, it is not possible to effectively prevent the turbidity of the beverage. If the concentration is more than 1250 ppm, not only the bitterness of the emulsifier is felt but also the precipitation or suspension may occur in the final product. Come. Also, the immersion time is preferably about 20 to 35 minutes. If the time is shorter than 20 minutes, it is not possible to effectively prevent the turbidity of the beverage, and 3
If it is longer than 5 minutes, a savory taste will be felt.

[0009] Further, by the extraction with warm water in the second step, the first step
The oil-soluble aroma component obtained in the process can be stably recovered, and at the same time, components such as sweetness and umami, which are basic to the taste of barley tea beverage, can be eluted. Here, the hot water extraction is preferably performed by showering.
For example, the immersion liquid may be collected after the first step, and then hot water extraction by showering may be performed.
If hot water extraction is performed by showering, components such as umami can be eluted without breaking the roasted barley. In addition, the temperature of the hot water at the time of extraction is about 80 to 95 ° C.
It is preferred that At a water temperature lower than 80 ° C., there is no umami and the taste becomes pale because the flavor becomes poor. At a water temperature higher than 95 ° C., not only bitterness is felt but also precipitates when the final product is formed. There is fear.

It is preferable that the immersion liquid and the extract obtained in the first and second steps are immediately cooled immediately and then filtered. By quenching, the precipitation or suspension of the turbidity-causing substance can be further promoted, and not only the suspension and precipitation of barley tea beverage as a final product can be prevented more reliably, but also the production time can be reduced. You can also. Here, in the quenching method, it is preferable to rapidly cool to about 10 to 30 ° C. using, for example, a plate heat exchanger.

It is preferable that the filtration is performed by a combination of centrifugal filtration and shape selection filtration, and it is particularly effective to perform shape selection filtration. For example, when extracting in the second step with hot water at 98 ° C., sedimentation may occur unless shape-separation filtration is performed. However, shape segregation and filtration can prevent the occurrence of sedimentation. By filtration, the suspension and precipitation of the barley tea beverage can be more reliably prevented. In addition, in such a shape separation filtration, a mesh size of 5 is selected so that finer components can be removed.
It is preferable to use a strainer having a multilayer structure of 0 μm or less.

The barley tea liquor obtained by the above process can be sterilized or packed in a conventional manner by adjusting the pH as it is or by diluting it as necessary. For example, in the case of a canned beverage, heat sterilization may be performed after filling the container.
If it is an ET bottled beverage, the container may be filled after sterilization.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION

(Example 1) First, 20 g of roasted barley was subjected to a predetermined sucrose fatty acid ester concentration (0 ppm, 250 ppm, 500 pp).
m, 1000 ppm, 1500 ppm, 3000 pp
m) was immersed in a 10-fold volume of warm water at 90 ° C. adjusted for 25 minutes. The immersion liquid was recovered, and then the roasted barley was extracted with hot water at 90 ° C. by showering, and the roasted barley was separated to collect an extract. At this time, the extraction efficiency derived from roasted barley was adjusted to be 20%. The extraction efficiency was calculated by the following equation. Extraction efficiency (%) = amount of extract × extract component concentration × specific gravity ÷ barley weight × 100 (the extract component concentration is the concentration relative to the immersion liquid and extract liquid amount of the extract component)

Next, the recovered immersion liquid and extract liquid are
After rapidly cooling to about 20 ° C. using a plate heat exchanger and performing centrifugal filtration, shape selection was performed using a multilayer strainer having a mesh size of 50 μm or less. Then L-
PH by adding ascorbic acid and sodium bicarbonate
It was adjusted to about 6.0, and the volume was adjusted to 1000 ml to obtain a preparation. Then, the prepared liquid was filled in a closed container and sterilized, and the lightness (L value) of the obtained liquid was measured by mechanical analysis (a color difference meter (# 80) manufactured by Nippon Denshoku Industries Co., Ltd.). The precipitation was evaluated, and the results are shown in FIG.

[0015]

[Table 1]

Example 2 20 g of roasted barley was adjusted to 90 ° C. at a sucrose fatty acid ester concentration of 1000 ppm.
A predetermined amount of time (10 minutes, 20 minutes, 30 minutes,
40 minutes), and then treated in the same manner as in Example 1.
Then, the obtained liquid was measured for lightness (L value) and sensory evaluated, and the results are shown in FIG.

[0017]

[Table 2]

Example 3 20 g of roasted barley was adjusted to 90.degree.
After being immersed in a 0-fold volume of hot water for 25 minutes, showering was performed to a predetermined temperature (60 ° C, 70 ° C, 80 ° C, 90 ° C,
(8 ° C.) and then treated as in Example 1. The obtained liquid was subjected to sensory evaluation and precipitation evaluation, and the results are shown in Table 3 below.

(Comparative Example 1) Further, the liquid obtained by performing the same treatment as in Example 3 except that the shape separation filtration in Example 3 was not performed was subjected to sensory evaluation and sedimentation evaluation. Are shown in Table 3 together with the results of Example 3.

[0020]

[Table 3]

[Brief description of the drawings]

FIG. 1 is a graph showing a relationship between an emulsifier concentration and lightness in a barley tea beverage produced according to Example 1 of the present invention.

FIG. 2 is a graph showing the relationship between extraction time and lightness in a barley tea beverage manufactured according to Example 2 of the present invention.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Koji Saikai, Inventor Koji Nishimachi 3-47-10, Honcho, Shibuya-ku, Tokyo (72) Inventor Mitsuo Mitsuo, Inc. 3-47-10, Honcho, Shibuya-ku, Tokyo Stock Company Inside Itoen

Claims (5)

[Claims] 1. A method for producing a barley tea beverage, comprising the steps of immersing roasted barley in warm water to which an emulsifier has been added, extracting the barley with warm water, and filtering the resulting immersion liquid and extract. 2. A method for producing a barley tea beverage, comprising immersing roasted barley in warm water to which an emulsifier has been added, extracting the barley with warm water, quenching the resulting immersion liquid and extract, and then filtering. 3. The immersion of roasted barley is carried out by adding an emulsifier to about 500 to
The method for producing a barley tea beverage according to claim 1 or 2, wherein the method is performed with warm water added to a concentration of 1250 ppm. 4. The method for producing a barley tea beverage according to claim 1, wherein the immersion time is about 20 to 35 minutes. 5. The temperature of hot water at the time of extraction is about 80 to 9
The method for producing a barley tea beverage according to any one of claims 1 to 4, wherein the temperature is 5 ° C.