JPS6215173B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soluble instant brown rice tea powder having excellent flavor components. Commercially available brown rice tea is extracted with hot water and concentrated into a powder using conventional methods, but the quality is very poor and it is difficult to make instant brown rice tea. The reason for this is that the flavor and aroma components derived from roasted and polished rice (generally called brown rice tea, but in reality roasted polished rice such as white rice is used) are easily lost during the concentration process. This is thought to be due to excessive extraction of soluble starch during rice milling, which imparts the characteristic odor of starch. The present inventor researched a method for producing instant brown rice tea that does not have the above-mentioned drawbacks, and succeeded in obtaining flavor components without starch odor by separately extracting the flavor components of brown rice tea from roasted and polished rice. The present invention is a method for producing soluble instant brown rice tea, which is characterized in that an extract (flavor component) obtained by extracting roasted and polished rice with water at 0 to 20°C is concentrated and powdered together with a green tea extract extracted from tea leaves. be. Furthermore, if necessary, a distillate (aroma component) obtained by steam distilling milled rice at 40 to 100℃ may be added when concentrating and powdering. After mixing the low-temperature extract and the steam distillate to concentrate only the flavor components into powder, these may be mixed with instant green tea powder obtained by a conventional method.

The roasted and polished rice referred to in the present invention is white rice or the like that has been roasted for making brown rice tea, and any rice that has a brown surface may be used. Grinding after roasting is undesirable because insufficiently roasted parts or not roasted parts are exposed, giving the extract an excessive starchy odor.

In order to extract the brown rice tea flavor from roasted and polished rice, it is necessary to use cold water of 0 to 20°C. In other words, when roasted and polished rice is extracted with water at 25℃ for, for example, 2 hours, the vibrant flavor unique to genmaicha is offset by the starch odor, and only a weak flavored extract is obtained.
If it is extracted with water at a temperature of, for example, 2 hours, it will have a strong starch odor and will not be able to be described as a brown rice tea flavor. As described above, high-temperature extraction extracts a large amount of starch odor, and the unique flavor of brown rice tea is not extracted in a well-balanced manner. On the other hand, it was found that extraction at a low temperature of 0 to 20°C suppresses the elution of starch odor and allows the brown rice tea flavor to elute well. The longer the time required for this low-temperature extraction, the better, but usually 1 to 24 hours is sufficient. The amount of water used for extraction is preferably 5 to 10 times the weight of roasted and polished rice.

Further, in order to obtain aroma components of roasted and polished rice that can be added as needed, it is sufficient to immerse the rice in hot water of 40 to 100° C. and steam distillation, and it is particularly preferable to obtain aroma components by steam distillation under reduced pressure. When concentrating the flavor extract alone or by mixing aroma distillate with it, it is preferable to add a small amount of β-cyclodextrin to prevent loss of flavor components during the concentration and powdering process. . Further, for powderization, it is preferable to concentrate under reduced pressure to a certain extent and then lyophilize.

The flavor extract obtained from roasted and polished rice may be added to the green tea extract extracted from tea leaves by a conventional method, either alone or in combination with the aromatic distillate, to make instant brown rice tea by concentrating and powdering it. . At this time, it is preferable to concentrate the green tea extract in advance to increase the solid content to about 15 to 40%. Further, the flavor extract may be made into a concentrated powder either alone or in combination with an aromatic distillate, and mixed with instant green tea powder obtained by conventional means to prepare instant brown rice tea. The instant green tea extract or instant green tea powder used here may be obtained from manufactured tea leaves or fresh leaves by conventional means, but in the case of fresh leaves, the fresh leaves should be deep-steamed and preheated. ,extraction,
It is preferable to use the filtrate as it is, or to concentrate or powder it.

When the instant brown rice tea powder obtained according to the present invention is reconstituted with warm water, it has a well-balanced taste and flavor and is fully usable as brown rice tea. In particular, reconstituted tea made from instant brown rice tea powder with aromatic distillate added to warm water exhibits almost the same quality as regular brown rice tea. This will be explained in detail below using examples.

Example 1 30g of roasted white rice was soaked in 150c.c. of cold water at 10°C, left to stand for 10 hours, filtered, washed with 50c.c. of cold water, and both liquids combined to extract 100c.c. of flavor. I got the liquid. The solids content of this liquid was 2.7%. To this was added 0.5 g of β-cyclodextrin. Fresh leaves were steamed for 100 seconds, shredded, preheated at 60℃ for 20 minutes, extracted with 65℃ hot water, 1000ml of the extract (solid content 2.0%) was added, and the solid content was concentrated under reduced pressure to 35%. Freeze-drying yielded 24 g of instant brown rice tea powder. All seven panelists judged that the tea reconstituted with warm water had a sufficient taste and aroma as brown rice tea.

Example 2 180 g of Sencha powder was extracted in multiple stages with hot water at 70°C, the extract was filtered through a glass filter, and then concentrated under reduced pressure to obtain 140 c.c. of a concentrated liquid with a solid content of 33% (Liquid I). . 30 g of roasted white rice was soaked in 200 c.c. of cold water at 4° C. for 18 hours (standing still) and passed through a coffee filter to obtain 100 c.c. of flavor extract. To this was added 0.5 g of β-cyclodextrin. The solids content of this liquid was 2.5%. Next, add 30g of roasted white rice to 70℃.
Distilled aroma of 140 c.c. was obtained by adding it to 300 c.c. of hot water and distilling it under reduced pressure. In this, β-cyclodextrin
Added 0.5g. The solids content of this liquid was 1.0%.

The mixture was mixed with the liquid without concentrating it and lyophilized to obtain 50 g of a dry product. When reconstituted with warm water, it had a flavor and aroma almost identical to regular genmaicha, as assessed by seven panelists.

Example 3 Liquid, liquid, and liquid were prepared from the same raw materials according to the method of Example 2. The liquids were mixed and freeze-dried. 5g of this freeze-dried product is used as a liquid freeze-dried product.
Instant brown rice tea was obtained by mixing with 45 g. The product reconstituted with warm water was slightly inferior to the product obtained in Example 2 in terms of aroma and taste of brown rice, but it was sufficiently usable as instant brown rice tea.

Furthermore, when the liquid and the lyophilized product from the liquid and the lyophilized product from the liquid were mixed in various proportions, significant improvements in flavor and aroma were observed when the proportion of the former was increased. For example, the former is 10g and the latter is 45g.
A mixture of g gave a reconstituted product almost identical to Example 2.

Example 4 80 g of roasted white rice was soaked in 480 c.c. of cold water at 7°C, left to stand for 12 hours, and then filtered to obtain 240 c.c. of flavor extract. The solid content of this liquid is 3.0
It was %. In this, β-cyclodextrin 0.3
g and freeze-dried to obtain a brown rice tea flavor powder. On the other hand, 140 g (wet weight) of second-grade green tea leaves were steamed for 100 seconds, shredded, preheated at 60°C for 20 minutes, and extracted with hot water at 65°C to obtain an extract of 0.5 (solid content: 2%). Filtered, concentrated under reduced pressure, and lyophilized to about 10g
I got Sencha instant. This instant tea was further heated at 80°C for 70 minutes under normal pressure to improve its taste.

Instant genmaicha obtained by mixing genmaicha flavor powder and sencha instant was prepared in Example 2.
Although the brown rice odor was slightly inferior to that of the original brown rice tea, the flavor was well balanced and was an excellent instant brown rice tea.

Claims (1)

[Scope of Claims] 1. A method for producing soluble instant brown rice tea, which is characterized in that an extract obtained by extracting roasted and polished rice with water at 0 to 20°C is concentrated and powdered together with a green tea extract extracted from tea leaves. 2 The extract obtained by extracting roasted and polished rice with water at 0 to 20℃ and the distillate obtained by steam distilling roasted and polished rice at 40 to 100℃ are added to the green tea extract extracted from tea leaves and concentrated into powder. A method for producing soluble instant brown rice tea. 3 The extract obtained by extracting roasted and polished rice with water at 0 to 20°C alone or mixed with the distillate obtained by steam distilling roasted and polished rice at 40 to 100°C to form a concentrated powder, and the above powder was made into instant green tea powder. A method for producing instant brown rice tea characterized by adding flavor components from roasted and polished rice.