JPS60221067A - Nutritive tasty drink - Google Patents

Abstract

PURPOSE:The titled drink having no smell of soybean flour, having flavor of coffee, having improved nutrition and digestibility, and low manufacturing cost, comprising powder obtained by roasting germinated soybean and germinated wheat, or germinated adlay, or its extract, or a dried and treated material of it. CONSTITUTION:Germinated soybean (preferably about 2-3mm. germinated soybean), for example, is roasted at 25-300 deg.C for 2-3hr, powdered, and blended with germinated wheat (preferably rye) or germinated adlay, and, if necessary, other roasted and powdered medicinal plants. The blend is packed into a paper bag, or its extract is dried and powdered to give the desired drink. The blending ratio is preferably 10 soybean flour, 4 rye flour, 4 adlay flour, and 2 medicinal plants.

Description

[Detailed description of the invention] Conventionally, coffee, black tea, green tea, barley tea, pearl barley,
A large number of beverages are consumed, including habu tea, fruits, other substitute teas, and medicinal teas, and some of these are mixed with roasted dicory roots, beans, potatoes, nuts, etc. It is also known to do.

In addition, it is known that soybeans are made from soybeans, which are roasted and then ground into a coffee-like form.However, from the general concept, it has a flavor similar to soybean flour, and also has an oily odor peculiar to soybeans. Because of this, it is not suitable for people's tastes, so a mixture of soybean coffee and soybean coffee is usually used to soften the unique flavor and oily odor.

However, it is not possible to completely remove such unpleasant odors.

As a result of various studies on the manufacturing method of a beverage using soybeans (35-40% protein, 18% per composition), which have high nutritional value and can be produced at low cost, the inventor roasted properly germinated soybeans. By using the ground product as a base and mixing roasted and ground products such as germinated barley, germinated adlay, medicinal plants, etc. as appropriate, the floury odor and oily odor of conventional products can be completely removed. It takes advantage of soybean's characteristics of high calories and high energy content, making it highly digestible and flavorful, with just the right amount of aroma, richness, and umami.
We have completed the invention of a nutritious drink with a coffee-like flavor based on soybeans.

That is, in the present invention, soybeans are properly germinated and then roasted 14ii.
Beverage powders, extracts, and concentrates, which are based on crushed grains, to which are added germinated adlays, and roasted and powdered one or more medicinal plants in an appropriate amount. The present invention provides an instant drink made by drying the extract or further aqueous extract, that is, powdering, granulating, or fixing it.

To explain in more detail, first, soybeans are grown with moderate humidity and
The seeds are germinated to a degree of 1 - ζIcm to 4-5l11m or more, preferably about 2 to 3 mm, and then roasted and powdered.

Generally, the seeds may be immersed in water for 5 to 6 hours or more and then stored at room temperature to about 25° C. for 2 to 3 days for germination.

By roasting and pulverizing this germinated soybean, the strong odor and oily odor of soybean flour special 4F can be completely eliminated, and the digestibility and absorption properties are also improved. Therefore, after germination, the sea urchin is lightly roasted to the same level as conventional soybean flour, and the amount of soybean flour, for example, Hiskerat.

It can be added in appropriate amounts (1 to 20%, preferably 10% or less) as an ingredient for confectionery such as crackers, cookies, and bread, and when used as a beverage, it can be roasted to a relatively strong degree. , e.g. 2-3 at 250-300℃
It is necessary to roast it for about an hour until the inside becomes brown to dark brown. This is appropriately ground and powdered by a conventional method.

The preferred beverage of the present invention uses sawed soybean powder obtained as described above as a base, and is mixed with appropriate amounts of 2 to 4 types of roasted and pulverized germinated barley, germinated adlay, or medicinal plants. The product can be used as a packaged beverage, or the mixed powder can be extracted with water or boiling water using a conventional method, and if necessary, it can be further concentrated to create a liquid beverage.
The solidified beverages can be used as instant beverages, and these beverages do not have the flavor disadvantages of roasted soybeans, and depending on the type and ratio of each blend, each has a patented coffee flavor. It is a beverage with a wind flavor of ¥j'L, does not contain caffeine such as coffee, has high nutritional value, and is suitable for children.

Germinated oats used in combination with soybeans 1. Germination of germinated adlays.

Regarding roasting and pulverization, for example, Patent No. 460738 (Special Publication No. 40-1239'1) and Patent No. 704191
The method is carried out according to the known method described in the Publication No. (Kiken+VT4G-3397), but in general, a strong roasting condition with a slightly brownish color is preferred. The flavor can be adjusted as desired depending on the degree of roasting.

Barley, wheat, naked wheat, rye, etc. are used as raw materials.4
It can be made from wheat, and the raw material is ``nokomu'', which has a ``taste'', and ``naked barley'' has a light bitter taste (j), but barley or other substances may be used, or two or more types, such as barley and ``naked barley'', may be used together. However, as a mixed drink with soybeans, adlays, and coix grass, bare barley is most preferable because it has a good flavor and gives a moderate flavor, richness, and bitterness.

As described in the above-mentioned patent publication, these wheat and adlay seeds are germinated by keeping them under appropriate humidity and temperature.
The seeds are germinated to a size of 0.5 to 1 cm or less, preferably 1 to 2 mm, preferably 0.5 to 1 cm or less for pearl barley, and then roasted and crushed according to a conventional method to obtain a product. In order to improve extraction efficiency, it is desirable to grind into a fine powder as much as possible.

Among the medicinal plants used as raw materials in the present invention, for example, in the case of coix, the height of the coix is roasted in the same way, and a small amount of ground shinobu is added to improve the overall flavor, and it is used together with coix. It is also useful from the point of view of utilizing medicinal ingredients such as diuretic and stomach tonic. In addition to or together with habu grass, there are also kawarakekmei (hama tea), goji, goji, and perilla.

A powder of medicinal plants such as Koryojingu, Chinpi, Zhanzang, and herbs, or an extract thereof, or a dried powder of the extract may be added as appropriate.

The beverage of the present invention is based on germinated soybeans, and is combined with germinated barley, germinated pearl barley, medicinal plants, etc., and the mixing ratio is the powder after roasting (usually 100 to 500μ).
Wheat flour and pearl barley flour are each 2 to 5. Medicinal plants 0.5
It is preferable to appropriately select from the range of 2 to 2 parts by weight. Most preferably, the blending ratio is 10 parts soybean flour, 4 parts bare wheat flour, 4 parts adlay flour, and 2 parts medicinal plants.

In general, each strain is germinated by the U, 'j:1 method, and after pulverization, an appropriate amount is mixed to make a powder, and the extract is further dried by a conventional method, such as spray drying or It can be pulverized or granulated by freeze-drying, or it can be made into an appropriate green product such as a solid product such as a cubic tablet or a fast-dissolving tablet.

Furthermore, these mixed powders, extracted extracts, powders, granules, cubes, solid preparations, etc. are not only used as beverages, but also have a coffee-like flavor, so they are widely used as caramel, coffee, etc.
Foods such as biscuits and cakes.

It can also be used as an additive to sweets, such as sugar, milk, honey, cream, lactose, starch syrup, and whole milk powder.

A product may be prepared by appropriately mixing flavoring agents and the like. In addition, the products of the present invention may contain minerals such as iron and calcium, vitamins A, B, B2, etc., as necessary. Vitamins such as C and D, as well as nutritional supplements such as amino acids, proteins, and fats may be added.

As described below, the beverage of the present invention most preferably contains 9 germinated soybeans, 9 germinated bare barley, 1 germinated oat, and medicinal plants roasted and ground in an appropriate mixing ratio. It is extracted by a conventional method and the extract is dried and powdered, and it can be easily used as an instant drink.It has the following characteristics: 1) It has a coffee-like flavor but does not contain caffeine, and 2) It is made from soybean powder. The unique odor and taste of soybean flour made from 71
2) It has no odor, 3) Soybean-based grains are highly nutritious and have better digestibility, 3) It has medicinal properties when combined with wheat and other medicinal plants, and 4) Conventional malt drinks, etc. It has a much better taste and flavor, 5) It is extremely suitable as a drink for adults and children who want to wean themselves away from coffee, 6)
All the raw materials are relatively cheap and can be easily obtained by hand, so manufacturing costs are low.

Example 1 Soybeans were soaked for 1 day and stored for 3 days at 20-30°C with occasional watering 5-6 times to germinate to 2mm, dried, roasted at 250-300°C for 3 hours, and then crushed. . Separately, the naked wheat was soaked at room temperature for 1 to 2 days, then germinated at 20°C with stirring for 3 m.
Roast at 0-180°C for 8 hours and grind. Similarly) Soak wheat for 20 minutes, store it at about 30℃ for 4 LJ, and then soak it for about 1 hour.
The germinated seeds are roasted at 170 to 180°C for 8 hours and crushed.

0.2g of soybean flour thus obtained, ? ! 4! Wheat flour 0.0 barley flour Use as a drink.

Example 2 Soybean flour obtained in Example 1. Bare wheat. IO+4:4:0 is obtained by roasting and pulverizing Tomugi flour and Habu grass (seed) at 200-250°C for 1 hour using a conventional method.

Mix 2 parts by weight, add 50 times the amount of water, infuse at room temperature for 24 hours, separate the extract, and boil at 45-60°C at 1720°C.
After concentrating to a volume, spray trial is performed to obtain a dry powder for instant use. 20% yield from powder.

Example 3 40 parts of boiling water was added to 1 part of the mixed powder of Example 2, and 1
~2 I4i4g After heating and extraction at 0 to 90°C, the extract was concentrated to 1720 volumes, and the concentrated liquid containing 20% solid content was spray-dried to prepare an instant beverage.

When you taste A-honjima mixed with boiling water, sugar, and powdered milk, the flavor and taste are almost the same as instant coffee.

If you try B-crystal, which is made by adding boiling water and mixing appropriate amounts of honey, powdered milk, etc., it will have a pleasant taste that can be used as a drink for children, and it will be a drink with a good taste for adults (moon strained).

Claims (3)

[Claims] (1) A nutritious beverage made from a powder prepared by roasting germinated soybeans, germinated barley, or germinated adlay and pulverizing the dirt, an extract thereof, or a dried product thereof. (2) A nutritious beverage consisting of a powder made by roasting and pulverizing germinated soybeans, 2 germinated naked barley, 1 germinated adlay and other medicinal plants, an extract thereof, or a dried product thereof. (3) Ratio of powder made by roasting and pulverizing germinated soybeans 1 germinated bare barley 1 germinated adlay and the medicinal plant MI, 1O:2
~52~5. A mixed powder consisting of 0.5~2 (weight ratio),
The nutritious beverage according to claim 2, which is an extract thereof or a dry powder or granule thereof.