200835449 九、發明說明 【發明所屬之技術領域】 本發明乃新穎之薏仁加工品有關。更詳言之，本發明 , 乃改善香味之意仁加工品有關。又，本發明也有關含有該 薏仁加工品之萃取液而成飮料。 【先前技術】 Φ 對於食品或包含茶飲料之飲料賦予新香味，嘗試對於 原料施加特別之處理方法。其中，應用高溫高壓流體之方 法’據專利文獻1之記載，對於特別含有木質素之植物材 料，在特定條件下以高溫高壓之液體等處理，而獲得含有 香草醛組成物之方法。另外，專利文獻2中也記載將含有 糖醛酸及/或糖醛酸衍生物之含糖類化合物，在添加有機 酸類下，以濕式加壓下加熱處理有關方法，並揭示將焙製 粗茶，洋葱等以濕式加壓lkg/cm2 ( 120°C )下加熱4小時 Φ 有關實施例之方法。 製造茶飮料用原料之一種有所謂薏仁。薏仁係屬於禾 " 本科黍亞科薏仁屬之一年生草本植物（學名爲 Coix - lachrymal-j obi var· ma-yuen )，在分類學上乃玉米之近緣 植物。薏仁之植株高達1〜1 . 8m，其種實似念珠具有茶褐 色外殼（總苞），柔軟有縱紋，種實內側存在有以淡褐色 薄板（護穎，內外穎）包覆之籽實（相當於糙米）。中藥 方商，利用薏仁茶在利尿、鎭痛、消炎、滋養強壯、美肌 、抗潰瘍、加強新陳代謝等用途。最近’由於一般消費者 200835449 關心健康食品，所以其需求性增加。 利用薏仁做爲飮料之原料，有製造上及香味品質上之 兩種課題存在。在製造上，薏仁由於具有堅硬外殼及高體 積之薄皮，成爲食品原料應用上之缺點。在香味品質上， 薏仁被認爲具有惡臭及苦味，特別是精製後較粗製者增加 惡臭成爲有待改善之課題。例如解決該香味品質上之課題 ，專利文獻2揭示將薏仁在萌芽後焙煎，藉此消除特有臭 φ 味，可獲具有甘味及適度苦味以及香氣，有利於飲料用途 之方法。另外，專利文獻3中記載將薏仁或精製薏仁在高 壓下加熱處理。繼之，快速釋放在低壓下膨脹化，而得去 除惡臭之膨脹化薏仁之方法。 然而，上述方法難認爲係充分解決製造及香味品質上 之兩課題有關方法，飲料原料用較佳薏仁加工品之取得上 ，薏仁之處理方法急待硏發。 專利文獻 1 : W02004/039936 # 專利文獻2 :日本特開平！丨]5 1068 專利文獻3:日本特公昭40-12391 - 專利文獻4 :日本特公昭5 5 - 1 907 3 【發明內容】 本發明之目的在提供一種據於薏仁之未利用成分經有 效地活用而改善其香味品質，富含可賦予香氣或甘味•濃 味成分之新穎之薏仁加工品。又，本發明之另一目的在提 供使用該薏仁加工品之萃取液，而得抑制焦臭•榖物臭或 -6 - 200835449 苦味，另一方面香氣或甘味•濃味優異之飮料。 本發明硏究者爲達成上述.目的，一再銳意檢討結果， 發現將薏仁在特定條件下以高溫高壓流體處理，可得據於 薏仁之未利用成分經有效地活用而改善其香味品質’抑制 其穀物臭或苦味，且富含可賦予香氣或甘味•濃味成分之 新穎之薏仁加工品。又，本發明硏究者也發現將該薏仁加 工品利用爲飲食品之原料，而可得濃味或香氣優異之飲料 等之飮食品。 即，本發明提供含有下述（a )及（b )兩項之飮食品 用之薏仁加工品。 (a) 1·2 ( mg/g)以上之葡萄糖·，及 (b) 0.16 ( mg/g)以上之胺態氮（FAN) 本發明也提供含有下述（a’）及（b，）之一方或雙方 ，較佳爲含有雙方之飲食品用薏仁加工品。 (a’）1.2〜14.6 (mg/g)，較佳爲 1.9〜6.3 (mg/g)之 葡萄糖；及 (b’）0.16〜0.49 (mg/g)，較佳爲 0.25 〜0.49 (mg/g )之胺態氮（FAN )。 本發明又提供單糖、雙糖及/或寡糖之含有量增加之 上述薏仁加工品。本發明也提供胺基酸含有量增加之上述 薏仁加工品。 本發明和薏仁比較時，提供下述（a”）及（b”）之一 方或雙方，較佳爲能滿足雙方之飲食品用薏仁加工品： (a”）增加單位重量計蔔萄糖含有量0.6〜14.Omg/g; 200835449 以及 (b”）增加單位重量計胺態氮（FAN)含有量〇·〇4〜 0.37mg/g。 I 本發明又提供5 -經甲基呋喃酸（5HMF)含有量爲3.0 mg/g以下，較佳爲2.2mg/g以下，更佳爲1.2mg/g以下之 上述薏仁加工品。 本發明也提供改善香味，特別是穀物臭及焦臭減少， • 香氣增加，以及甘味及/或濃味增加，苦味減少之上述薏 仁加工品。 本發明又提供薏仁爲整粒薏仁，較佳爲整粒焙煎薏仁 之上述薏仁加工品。 本發明又提供含有該薏仁加工品依照所欲粉碎，以溶 劑萃取而得薏仁加工品萃取液經改善香味之飮料。 本發明也提供包括將薏仁在低氧濃度下以高溫高壓流 體有效處理時間處理之步驟之該薏仁加工品之製造方法。 馨 本發明更提供該氧濃度爲0〜l//g/ml之該薏仁加工品 之製造方法。 ^ 本發明更提供該流體係來源於脫氣液體之該薏仁加工 : 品之製造方法。 本發明更提供該高溫高壓流體係高溫高壓水蒸汽，較 佳爲高溫高壓飽和水蒸汽之該薏仁加工品之製造方法。 本發明更提供該高溫高壓水蒸汽係150°C〜24(TC，較 佳爲150°C〜210°C，更佳爲190°C〜200°C之上述薏仁加工 品之製造方法。 -8- 200835449 本發明更提供該高溫高壓水蒸汽係〇·1〜3.〇Mpa，較佳 爲1 .1〜1 .5Mpa之上述薏仁加工品之製造方法。 本發明更提供該高溫高壓流體之流量係薏仁1 kg計， 0.1〜100kg/hr，該有效處理時間爲約〇·5分鐘〜約30分鐘 ，較佳爲約1分鐘〜約1 5分鐘之上述薏仁加工品之製造方 法。 【實施方式】 實施發明之最佳途徑 (薏仁） 本發明說明書中倘無特別註明，「薏仁」一詞指薏仁 之種籽。本發明之薏仁加工品中，「薏仁」乃係禾本科黍 亞科之一年生草本（學名爲 Coix lachryma-jobivar.ma-yiien) 之種籽 （果實 成熟呈 黑褐色 （ 一般在 9 〜 10 月左右 )將採收），其品種，產地，等級等並無特別限制。薏仁 之種籽具有茶褐色之殼（總苞），此可藉由脫縠去除，又 ，該殼內側之淡褐色薄皮（護穎，內外穎）可藉由精製而 去除，惟本發明之薏仁加工品中，以未脫殼薏仁之薏仁爲 較佳。 (薏仁加工品） 本發明說明書中，「薏仁加工品」乃指將該薏仁本身 (即，薏仁種籽），經任意處理就薏仁中之水分以外之成 分之組成施與質，量上之變化之處理者。該處理例如該業 -9 - 200835449 者所周知方法之焙煎、萌芽、脫縠、精製 以及下述詳細說明之高溫高壓流體處理， 2種以上組合使用，或組合粉碎，破碎及 、 任意順序使用。又，該處理倘無特別註明 加任意成分之處理。薏仁加工品之例如施 商溫局壓流體處理之意仁加工品；施與高 之薏仁加工品；施與乾燥-> 焙煎θ粉碎— • 理之薏仁加工品等。本發明之薏仁加工品 細說明之施與包含高溫高壓流體處理者。 本發明乃提供該薏仁加工品中，含有 香味品質之新穎之飲食品用薏仁加工品。 本發明說明書中，是否「含有1.2〜1 1·9〜6.3mg/g之葡萄糖」之薏仁加工品， ，例如下文中實施例4所記載方法測定莆 定之。 • 本發明說明書中，是否「含有胺態| 0.49mg/g，較佳爲 0.25〜0.49mg/g」之薏 一 由業者周知方法，例如下文中實施例5戶/ ： 態氮（FAN )含有量而評定之。 又，該任意之薏仁加工品中，單糖 之含有量增加者乃係本發明之薏仁加工品 種。「單糖，雙糖及/或寡糖之含有量增 與上述任意處理（水分以外之成分之組成 變化之處理），處理後之薏仁加工品之: 及酵素處埋等， 該處理可單獨$ 乾燥處理等，& ’並非從外部添 與乾燥θ焙煎〜 溫筒壓流體處理 局溫局壓流體處 較佳爲如以下_ 所欲成分而改善 4,6mg/g，較佳爲 可藉業周知方法 ί萄糖含有量而評 R ( FAN ) 0.16 〜 仁加工品，可藉 f記載方法測定胺 、雙糖及/或寡糖 ，之較佳形態之一 加」乃指較之施 :發生質，量上之 單糖、雙糖及/或 -10- 200835449 寡糖之含有量增加者。 此處，該單糖乃指葡萄糖、木糖等。其中，葡萄糖又 稱爲蔗糖或白糖，最普遍性的甘味料。木糖乃戊糖之一種 ，爲具有甘味之還原糖，薏仁本身中之含有量非常少’藉 業者所用一般測定方法中在檢測界限以下。葡萄糖含有量 由於可成爲增加甘味之薏仁加工品之判斷指標，所以薏仁 加工品之蔔萄糖含有量例如在1.2 ( mg/g)以上，呈味上 就佳。又，較之施與上述任意處理前，就處理後之薏仁加 工品而言，單位重量計之葡萄糖含有量倘若增加 0.6〜14.0mg/g，在呈味上也較佳。 由2分子單糖藉糖鍵結合成爲一分子者稱爲雙糖，該 雙糖之例如麥芽糖等。3〜10分子左右之單糖結合成者稱爲 寡糖，該寡糖之例如麥芽三糖、麥芽四糖、麥芽五糖、麥 芽六糖等。 薏仁加工品中之單糖，雙糖及/或寡糖含有量之增加 ，認爲薏仁中之澱粉水解處理，例如下文中詳細說明之經 高溫高壓流體處理而產生，據此，澱粉含有量減少，單糖 、雙糖及/或寡糖增加之薏仁加工品及其萃取液被賦予甘 味。 單糖、雙糖及/或寡糖之含有量可藉業者周知方法、測 定，例如可採用下文中實施例4所記載方法測定之。胃_ 、雙糖及/或寡糖之含有量及/或檢測得單糖、雙糖及/或^ 糖之種類越多，薏仁加工品本身或其萃取液所賦予；^ @ 增加，認爲能成爲呈味上較佳之薏仁加工品。 -11 - 200835449 又’上述任意之薏仁加工品中，更有胺基酸含有量增 加者乃係本發明薏仁加工品之較佳形態之一種。「胺基酸 含有量增加」乃指較之施與上述任意處理前，處理後之薏 仁加工品之胺基酸含有量增加者。 此處，該胺基酸乃指分子內具有胺基（-NH )及羧基 (-COOH )之化合物中，特別是存在於天然物者。例如天 冬胺酸、蘇胺酸、絲胺酸、谷胺酸、甘胺酸、丙胺酸、半 胱胺酸、纈胺酸、蛋胺酸、異亮胺酸、亮胺酸、酪胺酸、 苯丙胺酸、賴胺酸、組胺酸、脯胺酸、精胺酸等。本發明 之薏仁加工品中特別規定有胺態氮（FAN )之含有量，該 胺態氮（FAN )乃相當於游離以-胺基酸總量，可反映胺基 酸量之値。胺態氮（FAN )，胺基酸之含有量可成爲濃味 增加之較佳之薏仁加工品之判斷指標，所以薏仁加工品之 胺態氮含有量例如在0.16 (mg/g)以上，在呈味上可爲較 佳。又，較之施與上述任意處理之前，處理後之薏仁加工 品之單重量計之胺態氮含有量倘若有0.04〜0.37mg/g之增 加，同樣可視爲呈味上較佳。 又，上述任意之薏仁加工品中，5 -羥甲基呋喃醛（ 5HMF )之含有量減少者爲本發明之薏仁加工品之較佳形 態之一種。「5-羥甲基呋喃醛（5HMF )之含有量減少」 乃指較之施與上述任何處理前，處理後之薏仁加工品之 5HMF含有量減少者。 此處，5HMF已知爲焦臭成分，其含有量可藉業者周 知方法測定，例如按照下文中實施例6所記載方法測定之 -12- 200835449 。本發明之薏仁加工品中，就不會發生焦臭之問題而言， 5HMF含有量宜在3.0mg/g以下，其中以2.2mg/g以下爲 較佳，以1.2mg/g以下爲更佳。 (高溫高壓流體處理） 爲得上述薏仁加工品之薏仁之處理方法之一種有高溫 高壓流體處理。更詳言之，高溫高壓流體處理乃將薏仁等 在低氧濃度下，以高溫高壓流體，有效處理時間處理包含 其中之處理方法。 (高溫高壓流體處理用薏仁） 上述高溫高壓流體處理中，就迴避處理中熔融成分逸 出系外而伴生回收上之損失，品質之不均一化，對設備之 負荷，或處理後該成分強力黏著在處理設備等問題而言， 上述處理所使用薏仁以未經脫榖、精製而帶殼者爲較佳。 爲更有效率地萃取硬殼之內部成分，通常事先施與粉碎處 理，惟據上述原由，上述處理所使用薏仁以未經粉碎步驟 之整粒薏仁爲佳。使用整粒薏仁時，上述處理後之原料幾 乎不黏著在設備上，而容易回收薏仁加工品。又，能抑制 香氣、甘味，濃味等良好香味等有貢獻之成分逸流到排泄 流體中，同時，另一方面可從薏仁去除刺激性而不受喜愛 之香氣或苦味等有貢獻成分。據上述原由處理所用薏仁可 爲新鮮狀態，乾燥處理後狀態，其焙煎處理後狀態者。著 眼於所得薏仁加工品之香味而言，特別以使用施與焙煎處 -13- 200835449 理之焙煎薏仁爲佳。 (焙煎） 焙煎處理所使用焙煎機、焙煎方法，焙煎程度 別限制。常用之焙煎機例如橫卧式輥筒型焙煎機等 方法依加熱方法分類有直火、熱風、遠紅外光、微 法，例如可使用 Provat焙煎機MB-2CODR-AP， φ 200°C焙煎約1 5分鐘而得焙煎薏仁。判定殻物之焙 之指標，一般使用L値（明度）。上述處理方法中 可使用L20 (焙煎程度高）〜L50 (焙煎程度低）之 仁，其中以使用L値在L30〜L35之焙煎薏仁爲較佳 (流體） 上述處理所使用之流體，例如液體、氣體，超 體，亞臨界流體等。 • 該液體之例如蒸餾水、脫鹽水、自來水、鹼性 、海洋深層水、離子交換水、脫氧水或水溶性有機 - (例如酒精等）或含無機鹽類之水等，惟非侷限於 ， 圍。 該氣體之例如上述液體之蒸汽（水蒸汽、酒精 )。上述處理所使用水蒸汽，就作業，操作等方便 ，以使用飽和水蒸汽爲佳，惟不侷限於該範圍，例 水蒸汽，飽和水蒸汽等也可採用。又，產生蒸汽之 無等別限制，可使用蒸汽鍋爐，日本鍋爐等。蒸汽 並無特 ，焙煎 波等方 使用約 煎程度 ，例如 焙煎薏 臨界流 離子水 化合物 上述範 蒸汽等 性而言 如過熱 設備也 之水質 -14- 200835449 以產自純水之純水蒸汽爲佳，只要處理食品上可使用之水 質，則無特別限制，考慮對於設備之負荷，適當選擇上述 液體之蒸汽就行。又，在處理後之薏仁加工品之品質容許 範圍內，該氣體可局部循環再利用。 又，該流體除上述液體或氣體之外，可包含超臨界液 體或亞臨界流體。超過特疋之壓力及溫度（臨界點）時， 氣體及液體之境界面消失，存在有二者成爲渾然一體而維 持流體之狀態。該流體稱爲超臨界流體，具有氣體及液體 之中間性質之高密度之流體。亞臨界流體乃較臨界點爲低 之壓力及溫度狀態之流體。 (低氧濃度） 上述處理中之氧濃度宜低氧濃度，較佳爲〇〜1 # g/ml 之氧濃度。本發明中可藉周知方法做成該低氧狀態。例如 上述處理所使用流體藉利用脫氣（除去空氣）液體而做成 上述低氧狀態，或替代脫氣液體，使用事前添加能去除氧 氣之物質之液體亦可行。又，上述處理前，以氧濃度爲約 0〜1 μ g/ml之氣體取代處理氛圍，做成上述低氧狀態。此 處，氧濃度約〇〜1 // g/ml之氣體並無特別限制，但以氮等 不活性氣體，二氧化碳或脫氧之氣體爲較佳。脫氧之氣體 例如使脫氣液體沸騰而得氣體等。上述處理中之氧濃度可 藉周知方法測定，例如可使用一般之溶解氧計（D 0測定 儀）測定之。 -15- 200835449 (處理溫度） 上述處理時之流體溫度’只要能達成本發明之改善薏 仁之香味品質之目的之溫度，別無限制。例如以約loot： 以上爲佳，其中以150〜240 °c爲較佳。處理溫度在150 未滿時，對於賦予香氣或濃味•甘味之成分之貢獻，其增 加效果少，又，高於24 0 °C時，焦味增強。隨香氣之設計 而言，可成不良薏仁加工品之情事。上述溫度範圍中，以 150〜210°C爲較佳，尤以190〜200°C範圍爲最佳。 (處理壓力） 又，上述處理時之流體壓力，只要能達成本發明之改 善薏仁之香味品質之目的之壓力’別無限制。例如以約爲 0.1〜3.0MPa爲較佳。又，上述處理中，壓力以飽和水蒸汽 壓爲佳。又，本說明書中，所述「壓力」乃指「表壓力」 。因此，例如「壓力0 · 1 Μ P a」換算爲絕對壓力時，相當 於大氣壓力加上0. IMpa之壓力。在該範圍（約 0.1〜 3 .OMPa )，可抑制焦味下，能賦予濃味或甘味於薏仁加工 品。又，上述壓力以約 〇·35〜1.8Mpa爲更佳’尤以 1.1〜 1.5 Mpa範圍爲最佳。 使用飽和水蒸汽爲高溫高壓水蒸汽時’溫度條件及壓 力條件有相對應關係，上述溫度範圍，相當於1 5 0〜2 1 0 °C 之約0.35〜1.8Mpa爲理想。 (有效處理時間） -16- 200835449 上述處理中之有效處理時間乃獲得所期待之薏仁加工 品上可容許之處理時間，例如約1秒鐘〜60分鐘範圍，其 中，以約0.5〜30分鐘爲較佳，以約1〜15分鐘爲更佳。處 理時間過程，對於薏仁加工品之香味改善效果少，而處理 時間過長，水熱反應過度也無法得到良好之香味品質。特 別是處理下述實施例中之份量程度之薏仁時，處理溫度在 19 0〜2 0 0 °C範圍之際，處理時間以1〜15分鐘爲佳，其中， 以5〜7分鐘爲較佳。再就處理所用高溫高壓流體之溫度之 相關而言，高溫時處理時間短，低溫時有效處理時間有加 長之傾向。 (通氣處理） 上述處理中，可使用流體之通氣處理及非通氣處理（ 分批處理）之任意方法。通氣處理指以所定壓力及/或濕 度之流體處理薏仁之際，排氣閥經常打開狀態下進行處理 之情形，或排氣閥半連續性打開狀態下進行處理之情形。 更具體言之，具有流體輸入配管及流體輸出配管之耐壓型 壓力容器中，供應薏仁，在輸出配管之閥經常或半連續性 打開狀態下，將流體自輸入配管流向輸出配管，連續接觸 壓力容器中之薏仁而實施。上述通氣處理中之高溫高壓流 體之處理流量，只要能獲得所期待薏仁加工品上可容許之 處理流量，別無限制。處理流量可藉原料單位重量計接觸 之流體單位時間計之重量而決定。例如1 kg之薏仁計，以 〇·1〜100kg/hr爲佳。流體之通氣處理之際，流體之流向並 -17 - 200835449 無特別限制，對於所處理之薏仁而言，可任意爲由上向下 ，由下向上，由外佝內，由內向外等方向。又，流體之通 氣處理之際所排出流體在能獲得所期待之薏仁加工品之範 ~ 圍內，所通導之流體可循環再利用於通氣處理。所排出流 體含有酸味成分或惡臭成分等。 (非通氣處理） φ 上述通氣處理之際，關閉排氣閥進行同樣處理就成爲 非通氣處理（分批處理）。其他非通氣處理之例如使用蒸 煮鍋（壓力鍋）或壓熱鍋之處理。例如就蒸煮而言，一般 在將處理對象物施與高溫高壓流體處理之際，到達所定壓 力（或溫度）時，關閉排氣閥保持所定時間而進行。 (處理設備） 上述高溫高壓流體處理之際所使用設備並無特別限制 ® ，能耐上述溫度及壓力之構造者任何設備皆可使用。例如 上述設備可由耐壓之反應容器及加熱設備組合而成。該設 | 備中液體或氣體爲加熱設備加熱而成爲高溫高壓狀態之液 ； 體或氣體送至反應容器中。加熱設備只要能加熱任何設備 皆可使用。例如藉電、石油、煤炭或煤氣加熱、以太陽熱 加熱、地熱加熱等，惟非侷限於上述範圍。又，上述設備 也可單爲耐熱耐壓管線之類。反應容器或管線之材料只要 是具有耐壓耐熱性，惟以金屬等成分不會溶出，不會產生 有毒物質，或不會發生惡臭之材料爲佳。上述材料以能防 -18- 200835449 止無用之反應或腐蝕、劣化等之不銹鋼等爲較佳，惟不侷 限於上述範圍。 又’使用上述處理設備時，在液體處理前使用氧濃度 爲0〜1 μ g/ml之氣體取代處理設備之容器內部爲較佳。設 備可採用橫卧型、豎立型、分批式或連續式之設備，例如 可採用下文中實施例所使用之設置。 上述高溫高壓水蒸汽處理之後，尙可附加周知之處理 。例如附加乾燥處理時，高溫高壓水蒸汽處理終了後，將 反應容器加以脫氣成爲真空並保持15〜30分鐘左右，而進 行真空乾燥。 香味上變成較佳之本發明之薏仁加工品，經冷卻、乾 燥（真空乾燥、熱風乾燥等）之後，依照常法保管在糧倉 等中。 (薏仁加工品萃取液，飮料） # 本發明之薏仁加工品可直接或經粉碎後使用業界周知 技術使用於飲料、點心、飯類等之飲食品原料。惟其最佳 • 之實施形態乃係將薏仁加工品粉碎，以溶劑萃取該粉碎薏 : 仁加工品而得薏仁加工品萃取液，以該萃取液做爲飲料之 原料。 爲獲得薏仁加工品萃取液之際之薏仁加工品之粉碎程 度’只要本業界之業者就能依據作業效率或所期待萃取液 之濃度爲基準容易決定其適佳程度。粉碎程度過高時，爲 取得萃取液過濾加工品粉碎物之際，所需時間過長而不宜 -19-200835449 IX. Description of the Invention [Technical Field to Which the Invention Is Alonged] The present invention relates to a novel processed product of coix seed. More specifically, the present invention relates to an improved processed product of the scent. Further, the present invention relates to a dip containing an extract of the processed product of the coix seed. [Prior Art] Φ A new fragrance is imparted to a food or a beverage containing a tea beverage, and an attempt is made to apply a special treatment to the raw material. Here, the method of applying a high-temperature and high-pressure fluid is described in Patent Document 1, and a method of containing a vanillin composition is obtained by treating a plant material containing lignin in particular under high temperature and high pressure under specific conditions. Further, Patent Document 2 also discloses a method of heat-treating a sugar-containing compound containing a uronic acid and/or a uronic acid derivative by adding an organic acid under a wet pressure, and revealing that the coarse tea is baked. The onion or the like was heated under a wet pressure of lkg/cm2 (120 ° C) for 4 hours. Φ The method of the examples. One type of raw material for making tea drinks is called hazelnut. The genus of the genus is one of the annual herbaceous plants of the genus Corydalis (known as Coix - lachrymal-j obi var· ma-yuen ), and is a closely related plant of corn in taxonomy. The plant of the glutinous rice is as high as 1~1. 8m, and its kind is like a sacred pearl with a brownish-brown shell (total 苞), soft and longitudinal, and there is a seed coated with a light brown sheet (protective ying, inner and outer ying) on the inner side of the seed (comparable In brown rice). Chinese medicine prescriptions, using Huanren tea in diuretic, phlegm, anti-inflammatory, nourishing and strong, beautiful muscle, anti-ulcer, and strengthen metabolism. Recently, as the general consumer 200835449 cares about healthy foods, its demand has increased. The use of coix seed as a raw material for the dip, there are two problems in manufacturing and fragrance quality. In terms of manufacturing, Coix Seed has become a shortcoming in the application of food materials due to its hard outer shell and high volume of thin skin. In terms of the quality of the flavor, the coix seed is considered to have a bad smell and a bitter taste, and in particular, the increase in malodor after the refining is a problem to be improved. For example, in the problem of the quality of the fragrance, Patent Document 2 discloses that the coix seed is roasted after germination, thereby eliminating the characteristic odor, and obtaining a method having a sweet taste, a moderate bitterness and aroma, and being advantageous for beverage use. Further, Patent Document 3 describes that heat treatment of coix seed or refined coix seed is carried out under high pressure. Then, the rapid release is expanded at a low pressure, and the method of removing the odor of the swelled coix seed is eliminated. However, the above method is difficult to be considered as a method for fully solving the two problems of manufacturing and flavor quality, and the processing method of the barley processed product is better for the beverage raw material. Patent Document 1: W02004/039936 # Patent Document 2: Japan Special Kaiping!丨] 5 1068 Patent Document 3: Japanese Patent Publication No. Sho 40-12391 - Patent Document 4: Japanese Patent Publication No. SHO-5 5 - 1 907 3 SUMMARY OF THE INVENTION The object of the present invention is to provide an effective utilization of an unused component according to Coix seed. It improves the quality of its aroma and is rich in novel processed hazelnuts that impart aroma or sweetness and rich flavor. Further, another object of the present invention is to provide an extract which uses the processed product of the coix seed, thereby suppressing the odor of odor, odor or -6 - 200835449, and on the other hand, the scent of scent or sweet taste. In order to achieve the above objectives, the present inventors have repeatedly reviewed the results and found that the coix seed can be treated with a high temperature and high pressure fluid under specific conditions, and it is possible to improve the flavor quality of the unutilized components of the coix seed by effectively utilizing it. The grain is stinky or bitter, and is rich in novel processed hazelnuts that impart aroma or sweetness and rich flavors. Further, the inventors of the present invention have found that the hazelnut processed product is used as a raw material for foods and drinks, and a food such as a beverage having a strong taste or an aroma can be obtained. That is, the present invention provides a processed product of coix seed for foods containing the following two items (a) and (b). (a) 1·2 (mg/g) or more of glucose·, and (b) 0.16 (mg/g) or more of amine nitrogen (FAN) The present invention also provides the following (a') and (b,) One or both of them are preferably processed products containing barley kernels for both food and beverage products. (a') 1.2 to 14.6 (mg/g), preferably 1.9 to 6.3 (mg/g) of glucose; and (b') 0.16 to 0.49 (mg/g), preferably 0.25 to 0.49 (mg/ g) Amine nitrogen (FAN). The present invention further provides the above-described processed product of the coix seed having an increased content of monosaccharide, disaccharide and/or oligosaccharide. The present invention also provides the above-described processed product of the coix seed having an increased content of the amino acid. When the present invention is compared with the coix seed, one or both of the following (a") and (b") are provided, and it is preferable to satisfy the processing of the barley processed foods for both foods and drinks: (a") increase the weight per unit weight of the sugar The amount of 0.6 to 14.Omg/g; 200835449 and (b") increases the content of amine nitrogen (FAN) per unit weight of 〇·〇4 to 0.37 mg/g. Further, the present invention provides a processed product of the above-described coix seed having a 5-methylfuranoic acid (5HMF) content of 3.0 mg/g or less, preferably 2.2 mg/g or less, more preferably 1.2 mg/g or less. The present invention also provides a processed product of the above-described barley which improves the aroma, in particular, the reduction of grain odor and odor, the increase in aroma, and the increase in sweetness and/or richness and the reduction in bitterness. The present invention further provides the above-described coix seed processed product of the coix seed, which is a whole coix seed, preferably a whole roast barley. Further, the present invention provides a dip which contains the processed product of the coix seed, which is pulverized as desired, and which is extracted by a solvent to obtain an extract of the coix seed processed product. The present invention also provides a method of producing the processed product of the coix seed comprising the step of treating the coix seed in a high-temperature and high-pressure fluid at a low oxygen concentration. The present invention further provides a method for producing the processed product of the coix seed having the oxygen concentration of 0 to 1/g/ml. The present invention further provides that the flow system is derived from the treatment of the barley of a degassed liquid: a method of producing the product. The invention further provides high temperature and high pressure steam system of the high temperature and high pressure flow system, and is preferably a method for manufacturing the processed product of the coix seed having high temperature and high pressure saturated steam. The present invention further provides a method for producing the above-described coix seed processed product of the high temperature and high pressure water vapor system at 150 ° C to 24 (TC, preferably 150 ° C to 210 ° C, more preferably 190 ° C to 200 ° C. - 200835449 The present invention further provides a method for producing the above-mentioned coix seed processed product of the high temperature and high pressure water vapor system 〇·1~3.〇Mpa, preferably 1.1 to 1.5 MPa. The invention further provides the flow rate of the high temperature and high pressure fluid. The method for producing the above-mentioned coix seed processed product is 1 kg to 1 kg, and the effective treatment time is about 5 minutes to about 30 minutes, preferably about 1 minute to about 15 minutes. 】 The best way to implement the invention (Yinren) In the description of the present invention, the term "Hao Ren" refers to the seed of Coix seed. In the processed product of Coix seed of the present invention, "Yongren" is one of the subfamilies of the genus The seeds of the herb (scientific name Coix lachryma-jobivar.ma-yiien) (the fruit ripening is dark brown (usually around 9 to 10 months) will be harvested), and its variety, origin, grade, etc. are not particularly limited. Seeds have a brownish-brown shell (total), which can be borrowed In addition, the light brown thin skin (protective Ying, inner and outer Ying) on the inner side of the shell can be removed by refining, but in the processed product of the coix seed of the present invention, the hazelnut of the unhulled hazelnut is preferred. In the specification of the present invention, the "barley processed product" refers to a process in which the composition of the barley kernel itself (that is, the barley seed) is subjected to any treatment, and the composition of the components other than the water in the barley is applied. The treatment is, for example, the roasting, germination, deodorization, refining, and the high-temperature and high-pressure fluid treatment described in detail below, which are well known in the art, and are used in combination of two or more, or combined pulverization, crushing, and any order. In addition, the treatment is carried out without special mention of the addition of any component. For example, the processed product of the glutinous rice is processed by the temperate pressure fluid treatment; the processed product of the glutinous rice glutinous rice; the application of the dried glutinous rice; the application of drying-> θ 碎 — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — In the present specification, whether or not the processed product of "barley containing 1.2 to 1 1·9 to 6.3 mg/g of glucose" is determined by the method described in the following Example 4 • In the present specification, whether or not "containing an amine state | 0.49 mg/g, preferably 0.25 to 0.49 mg/g" is known by a known method, for example, in Example 5 below: : nitrogen (FAN) Further, in the processed barley processed product, the increase in the content of the monosaccharide is the processed barley processed product of the present invention. "The content of monosaccharide, disaccharide and/or oligosaccharide is increased by any of the above treatments (the treatment of changes in the composition of components other than moisture), and the processed product of coix seed after treatment: and the enzyme is buried, etc., the treatment can be separately $ Drying treatment, etc., & 'not externally added and dried θ roasting ~ warm cylinder pressure fluid treatment, the local pressure of the pressurized fluid is preferably as follows _ the desired composition to improve 4,6mg / g, preferably borrowed It is known in the industry that R (FAN) 0.16 ~ processed products can be determined by the method of f, and one of the preferred forms of addition can be determined by adding: The quality of the monosaccharide, disaccharide and/or -10- 200835449 oligosaccharide content increased. Here, the monosaccharide means glucose, xylose or the like. Among them, glucose is also called sucrose or white sugar, the most common sweetener. Xylose is a kind of pentose, which is a sweet sugar with a sweet taste. The content of the barley itself is very small. The general measurement method used by the borrower is below the detection limit. The content of the glucose is a judgment index of the processed product of the glutinous rice kernel, and the content of the glucosinolate of the processed glutinous rice is preferably 1.2 (mg/g) or more. Further, it is preferable that the amount of glucose per unit weight is increased by 0.6 to 14.0 mg/g, in addition to the above-described arbitrary treatment, in terms of the amount of glucose per unit weight. A disaccharide such as maltose is exemplified by a molecule in which two molecules of a monosaccharide are bonded to each other by a sugar bond. The monosaccharide of about 3 to 10 molecules is called an oligosaccharide, and the oligosaccharide is, for example, maltotriose, maltotetraose, maltopentaose, maltohexaose or the like. The increase of the content of the monosaccharide, disaccharide and/or oligosaccharide in the processed product of the coix seed, and the hydrolysis treatment of the starch in the coix seed, which is produced by high temperature and high pressure fluid treatment as described in detail below, according to which the starch content is reduced. The processed product of the coix seed and the extract thereof, which are increased by monosaccharide, disaccharide and/or oligosaccharide, are imparted with a sweet taste. The content of the monosaccharide, disaccharide and/or oligosaccharide can be determined by a method known to the manufacturer, for example, and can be measured, for example, by the method described in Example 4 below. The content of stomach _, disaccharide and/or oligosaccharide and/or the type of monosaccharide, disaccharide and/or saccharide detected, the amount of glutinous rice processed product itself or its extract; ^ @ increase, think It can be a better processed product of the barley. -11 - 200835449 Further, among the above-mentioned processed products of the coix seed, the increase in the content of the amino acid is one of the preferred forms of the processed product of the coix seed of the present invention. The "increased content of the amino acid" means an increase in the content of the amino acid of the processed product of the coix seed after the treatment as described above. Here, the amino acid refers to a compound having an amine group (-NH) and a carboxyl group (-COOH) in the molecule, and particularly exists in a natural product. For example, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cysteine, proline, methionine, isoleucine, leucine, tyrosine , phenylalanine, lysine, histidine, valine, arginine, and the like. In the processed product of the coix seed of the present invention, the content of the amine nitrogen (FAN) is specified, and the amine nitrogen (FAN) is equivalent to the total amount of the free amino acid, and reflects the amount of the amino acid. Amine nitrogen (FAN), the content of amino acid can be a better indicator of the increase in the taste of barley processed products, so the content of amine nitrogen in the processed product of barley is, for example, 0.16 (mg/g) or more. The taste can be better. Further, the amount of the amine nitrogen in the single weight of the treated coix seed processed product may be preferably as good as the taste before the application of any of the above treatments, if it is increased by 0.04 to 0.37 mg/g. Further, among the above-mentioned processed products of the coix seed, the reduction in the content of 5-hydroxymethylfuranaldehyde (5HMF) is one of the preferred forms of the processed product of the coix seed of the present invention. The "reduction in the content of 5-hydroxymethylfuran aldehyde (5HMF)" means that the amount of 5HMF contained in the processed barley processed product is reduced before any of the above treatments. Here, 5HMF is known as a burnt odor component, and its content can be measured by a known method by a manufacturer, for example, -12-200835449, which is determined by the method described in Example 6 below. In the processed product of the coix seed of the present invention, the content of the 5HMF is preferably 3.0 mg/g or less, more preferably 2.2 mg/g or less, and even more preferably 1.2 mg/g or less. (High-temperature and high-pressure fluid treatment) In order to obtain the above-mentioned treatment method of the coix seed of the coix seed processed product, there is a high-temperature high-pressure fluid treatment. More specifically, the high-temperature and high-pressure fluid treatment is carried out by treating the coix seed and the like at a low oxygen concentration with a high-temperature high-pressure fluid and an effective treatment time. (Hazelnut for high-temperature and high-pressure fluid treatment) In the above-mentioned high-temperature and high-pressure fluid treatment, the loss of the molten component in the avoidance treatment is accompanied by the loss of the recovery, the unevenness of the quality, the load on the equipment, or the strong adhesion of the component after the treatment. In the case of processing equipment and the like, it is preferred that the coix seed used in the above treatment is carried out without being untwisted or refined. In order to extract the internal components of the hard shell more efficiently, the pulverization treatment is usually applied in advance, but the above-mentioned treatment is preferably carried out by using the coix seed in the above-mentioned treatment without the pulverization step. When the whole coix seed is used, the raw material after the above treatment is hardly adhered to the equipment, and the processed product of the coix seed is easily recovered. In addition, it is possible to suppress a contributing component such as aroma, sweet taste, rich flavor, and the like from flowing into the excretory fluid, and at the same time, it can remove irritating properties from the coix seed without being favored by a favorite aroma or bitterness. According to the above-mentioned original treatment, the coix seed can be in a fresh state, in a state after drying treatment, and in a state after roasting treatment. In view of the aroma of the processed barley processed product, it is preferable to use the roasting barley which is applied to the roasting portion -13-200835449. (Roasting) The roasting machine and the roasting method used in the roasting treatment are not limited in the degree of roasting. Commonly used roasting machines such as horizontal horizontal type roasters are classified into direct fire, hot air, far infrared light, and micro method according to the heating method. For example, Provat roasting machine MB-2CODR-AP can be used, φ 200°. C roasting for about 15 minutes to obtain roasted coix seed. In order to determine the baking of the shell, L値 (lightness) is generally used. In the above treatment method, L20 (high degree of roasting) to L50 (low roasting degree) can be used, and it is preferable to use a roasting hazelnut having L値 in L30 to L35 (fluid) for the fluid used in the above treatment. For example, liquids, gases, super bodies, subcritical fluids, and the like. • The liquid is, for example, distilled water, demineralized water, tap water, alkaline, deep ocean water, ion-exchanged water, deoxidized water or water-soluble organic - (such as alcohol) or water containing inorganic salts, but not limited to . The gas is, for example, the vapor of the above liquid (water vapor, alcohol). The steam used in the above treatment is convenient for work, operation, etc., and it is preferable to use saturated steam, but it is not limited to this range, and water vapor, saturated steam, or the like can also be used. Further, there is no limitation on the generation of steam, and a steam boiler, a Japanese boiler, or the like can be used. There is no special steam, such as roasting wave, etc., such as roasting 薏 critical stream ionized water compound, the above-mentioned van steam, etc., such as superheating equipment, water quality -14-200835449, pure water vapor produced from pure water Preferably, as long as the water quality usable on the food is handled, there is no particular limitation, and it is preferable to appropriately select the steam of the above liquid for the load of the equipment. Further, the gas can be partially recycled and reused within the quality tolerance range of the treated processed product of the coix seed. Further, the fluid may contain a supercritical liquid or a subcritical fluid in addition to the above liquid or gas. When the pressure and temperature (critical point) of the characteristic are exceeded, the interface between the gas and the liquid disappears, and there is a state in which the two become integrated and maintain the fluid. This fluid is called a supercritical fluid and has a high density of fluids of intermediate nature of gas and liquid. A subcritical fluid is a fluid with a lower pressure and temperature than the critical point. (Low Oxygen Concentration) The oxygen concentration in the above treatment is preferably a low oxygen concentration, preferably an oxygen concentration of 〇~1 #g/ml. In the present invention, the low oxygen state can be made by a known method. For example, the fluid used in the above treatment may be made into the above-described low-oxygen state by using a degassing (air removal) liquid, or in place of the degassed liquid, a liquid in which a substance capable of removing oxygen gas is added in advance may be used. Further, before the above treatment, the atmosphere was replaced with a gas having an oxygen concentration of about 0 to 1 μg/ml to form the above-described low oxygen state. Here, the gas having an oxygen concentration of about 11 / 1 / g / ml is not particularly limited, but an inert gas such as nitrogen, carbon dioxide or a deoxidizing gas is preferred. Deoxidizing gas For example, a degassed liquid is boiled to obtain a gas or the like. The oxygen concentration in the above treatment can be measured by a known method, for example, by using a general dissolved oxygen meter (D 0 measuring instrument). -15- 200835449 (Processing temperature) The temperature of the fluid at the time of the above treatment is not limited as long as it can achieve the purpose of improving the flavor quality of the present invention. For example, it is preferably about loot: or more, and preferably 150 to 240 ° C. When the treatment temperature is less than 150, the contribution to the aroma or rich taste and sweetness is less, and when it is higher than 240 °C, the burnt taste is enhanced. With the design of the aroma, it can be a bad thing for the processing of the barley. In the above temperature range, 150 to 210 ° C is preferred, and particularly preferably in the range of 190 to 200 ° C. (Treatment pressure) Further, the fluid pressure at the time of the above treatment is not limited as long as the pressure for improving the flavor quality of the coix seed of the present invention can be achieved. For example, it is preferably about 0.1 to 3.0 MPa. Further, in the above treatment, the pressure is preferably a saturated water vapor pressure. In addition, in this specification, the "pressure" means "table pressure". Therefore, for example, when "pressure 0 · 1 Μ P a" is converted to absolute pressure, it is equivalent to atmospheric pressure plus 0. IMpa pressure. In this range (about 0.1 to 3 .OMPa), it is possible to suppress the burnt taste and impart a rich taste or a sweet taste to the processed product of the coix seed. Further, the above pressure is preferably about 〇·35 to 1.8 MPa, and particularly preferably in the range of 1.1 to 1.5 MPa. When saturated steam is used as high-temperature and high-pressure steam, the temperature conditions and pressure conditions have a corresponding relationship, and the above temperature range is preferably about 0.35 to 1.8 MPa which is about 150 to 2100 °C. (Efficient treatment time) -16- 200835449 The effective treatment time in the above treatment is to obtain the allowable treatment time on the processed product of the coix seed, for example, the range of about 1 second to 60 minutes, wherein about 0.5 to 30 minutes is Preferably, it is preferably about 1 to 15 minutes. In the treatment of the time course, the effect of improving the aroma of the processed product of the coix seed is small, and the treatment time is too long, and the hydrothermal reaction is too high to obtain a good fragrance quality. In particular, when processing the barley in the amount of the following examples, when the treatment temperature is in the range of 19 0 to 200 ° C, the treatment time is preferably 1 to 15 minutes, wherein 5 to 7 minutes is preferred. . Further, in terms of the temperature of the high-temperature and high-pressure fluid used for the treatment, the treatment time is short at a high temperature, and the effective treatment time tends to be prolonged at a low temperature. (Ventilation treatment) In the above treatment, any method of fluid aeration treatment and non-ventilation treatment (batch treatment) can be used. Ventilation treatment refers to the case where the treatment of the coix seed with a predetermined pressure and/or humidity, the case where the exhaust valve is normally opened, or the case where the exhaust valve is semi-continuously opened. More specifically, in a pressure-resistant pressure vessel having a fluid input pipe and a fluid output pipe, a barium is supplied, and when the valve of the output pipe is often or semi-continuously opened, the fluid flows from the input pipe to the output pipe, and the continuous contact pressure is applied. It is carried out in the container. The treatment flow rate of the high-temperature and high-pressure fluid in the above-mentioned aeration treatment is not limited as long as it can obtain the allowable treatment flow rate of the desired processing product of the coix seed. The treatment flow rate can be determined by the weight of the unit of fluid contacted by the unit weight of the raw material. For example, a 1 kg barium meal is preferably 1 to 100 kg/hr. When the fluid is aerated, the flow of the fluid is not particularly limited. For the treated coix seed, it can be arbitrarily from top to bottom, from bottom to top, from inside to outside, from inside to outside. Further, the fluid discharged during the ventilating treatment of the fluid can be recycled to the aeration treatment in a range in which the desired processed product of the coix seed can be obtained. The discharged fluid contains a sour component or a malodorous component. (Non-ventilation treatment) φ When the ventilation treatment is performed, the exhaust valve is closed and the same treatment is performed to achieve non-ventilation treatment (batch processing). Other non-ventilating treatments are, for example, the use of a cooking pot (pressure cooker) or a hot pot. For example, in the case of cooking, when the object to be treated is subjected to high-temperature and high-pressure fluid treatment, when the predetermined pressure (or temperature) is reached, the exhaust valve is closed for a predetermined period of time. (Processing equipment) There are no special restrictions on the equipment used in the above high-temperature and high-pressure fluid treatment. Any equipment that can withstand the above temperature and pressure can be used. For example, the above apparatus may be a combination of a pressure resistant reaction vessel and a heating device. The liquid or gas in the preparation is heated by the heating device to become a high temperature and high pressure state; the body or gas is sent to the reaction vessel. The heating equipment can be used as long as it can heat any equipment. For example, electricity, oil, coal or gas heating, solar heat, geothermal heating, etc., are not limited to the above range. Further, the above device may be simply a heat-resistant and pressure-resistant pipe or the like. The material of the reaction vessel or the pipeline is preferably a material which is resistant to pressure and heat, but which does not elute with a metal or the like, does not generate toxic substances, or does not cause malodor. The above materials are preferably stainless steel or the like which can prevent useless reaction, corrosion, deterioration, etc., such as -18-200835449, but are not limited to the above range. Further, when the above processing apparatus is used, it is preferable to replace the inside of the container of the processing apparatus with a gas having an oxygen concentration of 0 to 1 μg/ml before the liquid treatment. The apparatus may be of a horizontal, upright, batch or continuous type of apparatus, for example, the settings used in the examples below may be employed. After the above high temperature and high pressure steam treatment, 尙 can be additionally known. For example, in the case of additional drying treatment, after the high-temperature and high-pressure steam treatment is finished, the reaction vessel is degassed to a vacuum and maintained for about 15 to 30 minutes, and vacuum-dried. The processed product of the coix seed of the present invention which is preferably scented is cooled, dried (vacuum dried, hot air dried, etc.), and then stored in a granary or the like according to a usual method. (Hazelnut processed product extract, dip) # The processed product of the coix seed of the present invention can be directly or pulverized and used in foods and beverages such as beverages, snacks, and rice, using well-known techniques in the industry. However, the best embodiment is to pulverize the processed product of the coix seed, and extract the pulverized mash by using a solvent: the processed product of the coix seed, and the extract is used as a raw material for the beverage. The degree of pulverization of the processed product of the glutinous rice in order to obtain the extract of the glutinous rice product can be easily determined by the industry of the industry based on the work efficiency or the concentration of the desired extract. When the degree of pulverization is too high, it takes a long time to obtain a pulverized product of the extract liquid, and it is not suitable for the -19-
200835449 。又，粉碎程度過低，萃取程度不足。例如下文中 2所記載，就整粒形狀者使用切削磨（SKL-A250， 製品），將30g粉碎5秒鐘者直接使用於獲得薏仁 萃取液。 爲獲得薏仁加工品萃取液之際所使用溶劑， 於任意之溶劑並無特別限制，惟以水性溶劑爲較 便乃使用水。該水只要係食品處理上可使用之水 例如蒸餾水、脫鹽水、自來水、鹼性離子水、海 、離子交換水、脫氧水或水溶性有機化合物（例 )或含無機鹽類之水等。萃取之際，視必要而可 萃取效率之物質，例如碳酸氫鈉或維生素C等可 爲獲得萃取液之際之萃取溫度，萃取時間等萃取 要本業者就能適加設定，例如可使用實施例2所 而進行萃取。 又，上述薏仁加工品萃取液，較之薏仁本身每 明之薏仁加工品藉相同條件萃取所得萃取液，其1 。即具惡臭減少，香氣增強，以及/或濃味增加， 少之特徵。是否具有該特徵，例如可藉下文中實施 記載之官能評估試驗而判定。又，測定香味有關半 (例如上述寡糖等之糖類、胺基酸等之呈味成分高 臭、苦味有關特定成分（例如5 -羥甲基呋喃醛等： 量而判定之。 特別是上述薏仁加工品萃取液，較之薏仁本j 發明之薏仁加工品藉相同條件下萃取所得萃取液 實施例 TIGER :加工品 ,要適合 :，最簡 就行， [深層水 I酒精等 丨於提升 匕添力口。 i件，只 Ϊ載條件 $非本發 P味改善 苦味減 :例2所 宇定成分 !)，惡 >之含有 ，或非本 ，萃取液 -20- 200835449 中之糖類，特別是由1 〇個左右之單糖結合而成寡糖有增 加之特徵。此乃薏仁中澱粉經水熱反應而水解所造成，據 此，該薏仁加工品萃取液乃使用該萃取液之飲料被賦予獨 特之香味。萃取液中之糖類可藉該業界周知方法測定，例 如使用下文中實施例4所記載方法測定之。 使用上述薏仁加工品萃取液，使用該業界周知方法可 製成飮料。該飲料尙可含有飲料常用之添加劑，例如可將 水、酒精類、抗氧化劑、香料、各種酯類、有機酸類、有 機酸鹽類、無機酸類、無機酸鹽類、無機鹽類、乳化劑、 酸味料、糖類、甘味料、酸味料、果汁、蔬菜萃取物類、 花蜜萃取物類、茶萃取物類、酸鹼調整劑、品質安定劑等 單獨或組合混合使用。 (茶調合品） 本發明之最佳形態之一爲將本發明之薏仁加工品做爲 飲料中特別是茶調合品之原料之一，依照期待和其他調合 原料，液態茶精等一起使用。茶調合品可依照常法製造， 也可在飲料茶製造廠製造。或調製成茶包或液態茶精等。 此處，所謂「茶調合品」乃指使用複數之茶葉或榖物 之主要以無糖之全盤之茶（參照最新冷飲，光琳書院刊行 ，平成1 5年9月3 0日）。即，僅使用麥類爲原料之所謂 「麥茶」，就上述定義而言，也包含在「茶調合品」中。 「茶調合品」以複數之原料，特別是以穀物系之原料爲中 心，再使用以含茶之原料而混合製成。據此，可能呈現單 -21 - 200835449 一原料無法表現之各種香味，又能攝取數種自然材料之成 分。原料分別爲植物原料及其他原料（菌類等），植物材 料有利用榖物等種籽（薏仁、大麥、糙米、黃豆、玉米等 );利用葉片（茶葉、柿葉、枇杷葉、箭竹葉、土常山葉 等）；利用其他部位（莖、花瓣等，例如海帶、香紅花等 )。另外’做爲其他原料用者有香菇、靈芝等。茶調合品 之製造步驟，當PET容器裝時按照「萃取」—「澄清、冷 卻」-^「分離」—「殺菌•冷卻」—「塡充、密封」之步 驟，使用金屬容器裝時，按照「萃取」—「澄清•冷卻」 —「分離」—「塡充•密封」—「殺菌•冷卻」之步驟爲 一般方法（參照最新冷飮，光琳書院，平成15年9月30 曰刊行）。 本發明之薏仁加工品藉使用於茶稠合品之製造，不僅 可期得賦予就薏仁所知各種藥效（例如利尿、鎭痛、消炎 、滋養強壯、美膚、抗潰瘍，增加新陳代謝等）於茶調合 品，尙能抑制惡臭、苦味、改善香氣、甘味、濃味之茶調 合品。 實施例 本發明藉實施例具體說明如下。惟本發明不侷限於該 實施例範圍。下列實施例中’將薏仁施與高溫高壓水蒸汽 處理者方便上簡稱爲「（意仁）加工卩卩」。 實施例1薏仁加工品之製造及香氣之評估 -22- 200835449 使用各種薏仁實施高溫高壓水蒸汽處理。處理用薏仁 使用下列2種。1 )薏仁（非焙煎品，三井物產公司提供 ，對照品1 ) ; 2 )焙煎薏仁（伊藤忠商事公司提供，焙煎 度：L3 5，對照品2)。就1)而言，使用整粒薏仁，就 2 )而言，使用整粒薏仁或粉碎薏仁。粉碎薏仁使用切削 磨（SKL-A25 0，TIGER製品），以30g粉碎5秒鐘之條 件而製得。 就各原料使用高溫濕熱處理試驗設備（日阪製作所公 司製品，HTS-25/140-8039)，高壓蒸汽鍋爐（三浦工業 公司製品，FH- 1 00 )按照下列順序進行高溫高壓水蒸汽處 理。SUS 316合金製之12 L之內槽中放入4kg之處理用薏 仁（整粒狀時）或60g之粉碎薏仁，密閉於SUS 316合金 製耐熱耐壓容器（3 0L)內。使用脫氧設備（三浦工業公 司製品，DOR- 1 000P )除去氧之水（氧濃度爲0.3 // g/ml )’所產生之高溫高壓飽和水蒸汽（2.7MPa，23 0 °C )導 入約1秒鐘而取代容器中之空氣。繼之，如表1中所示使 用150°C，0.35Mpa〜21(TC，1.8MPa之各溫度、壓力條件 下’處理1〜5分鐘，連續性通導飽和水蒸汽之方法而進行 高溫高壓水蒸汽處理。皆在脫氣後，將反應容器做成真空 下保持1 5分鐘而進行真空乾燥，而得表1所記載之各種 薏仁加工品。 (加工品之香氣之官能評估） 就所得各種薏仁加工品及對照品進行香氣之官能評估 -23- 200835449 。評估項目就穀物臭、香氣及焦臭評估。由6名官能評估 專家依照下列5階段評分，藉其平均値表示之。 1分：未感覺到；2分：稍微感覺到；3分：感覺到； 4分：強烈感覺到；5分：非常強烈感覺到。 焦臭及穀物臭z ◎示未滿2分；〇示2分以上而3分未滿；△示3分 以上而4分未滿；X示4分以上 香氣： ◎示4分以上；〇示3分以上而4分未滿；△示2分 以上而3分未滿；X不2分未滿。 該結果示於表1中。 表1 加工品香氣之評估 試料名 原料 形狀 處理條件 榖物臭 香氣 焦臭 對照品1 薏仁(非焙煎品） 整粒品 • X X ◎ 對照品2 焙煎薏仁 1整粒品 Δ Δ ◎ 加工品1 薏仁(非焙煎品） 整粒品 190°C、5 分鐘 ◎ ◎ ◎ 力口工品2 焙煎薏仁 整粒品 150°C、5 分鐘 〇 〇 ◎ 加工品3 焙煎薏仁 整粒品 170〇C、5 分鐘 ◎ 〇 ◎ 加工品4 焙煎薏仁 整粒品 190°C、5 分鐘 ◎ 〇 ◎ 加工品5 焙煎薏仁 整粒品 200〇C、5 分鐘 ◎ ◎ ◎ 加工品6 焙煎薏仁 整粒品 210°C、1 分鐘 ◎ ◎ 〇 加工品7 焙煎薏仁 粉碎品 190〇C、5 分鐘 ◎ ◎ ◎ 加工品8 焙煎薏仁 粉碎品 200〇C、5 分鐘 ◎ ◎ ◎ 官能評估結果，不進行高溫高壓水蒸汽處理之非焙煎 品或焙煎品（對照品1，對照品2)所看到的穀物臭，在 -24- 200835449 進行高溫高壓水蒸汽處理之加工品有輕減或消失之結 又，就香氣而言，較之不進行高溫高壓水蒸汽處理之 煎品或焙煎品，進行高溫高壓水蒸汽處理之加工品皆 。又，在這次試驗條件範圍，都沒有發生焦臭有關問: 因此，無論原料之薏仁有無焙煎或有無粉碎，藉 高溫高壓流體之處理，焙煎無法獲得之香氣之賦予· 皆成爲可能。 實施例2使用薏仁加工品之飮料之香味評估 使用實施例1所得各種加工品製成飲料。各種加 中，形狀爲整粒者使用切削磨（SKL-A250，TIGER ，將其30g粉碎5秒鐘。粉碎品就直接利用。取2g 粉碎品，用120ml之熱水萃取5分鐘而製得飮料。 就所得飲料在萃取後立即實施其官能評估。評估 就味（濃味，苦味）及香氣（榖物臭、香氣、焦臭） 之。由6名官能品評專家按照5階段評分，i分示感 到；2分示稍微感覺到；3分示感覺到；4分示強力感 ;5分示非常強烈的感覺到，取其平均値表示如τ : 苦味，榖物臭及焦臭： ◎示2分未滿；〇示2分以上而3分未滿；△示 以上而4分未滿；χ不4分以上。 濃味及香氣： ◎示4分以上；〇示3分以上而4分未滿；△示 以上而3分未滿；X不2分未滿。 果。 非焙 加強 I 〇 進行 改善 工品 製） 之各 項目 評估 覺不 覺到 3分 2分 -25- 200835449 其結果示於表2。 表2 評估飲料之味 評估飮料之香氣 試料名 原料 形狀 處理條件 濃味 苦味 穀物臭 香氣 焦臭 對照品1 薏仁(非焙煎品) 整粒品 X ◎ X X ◎ 對照品2 焙煎薏仁 整粒品 - Δ ◎ Δ Δ ◎ 加工品1 薏仁(非焙煎品) 整粒品 190。。、5 分鐘 ◎ ◎ ◎ ◎ ◎ 加工品2 焙煎薏仁 整粒品 150〇C、5分鐘 Δ ◎ Δ 〇 ◎ 加工品3 焙煎薏仁 整粒品 170t、汾鐘 〇 ◎ 〇 〇 ◎ 加工品4 焙煎薏仁 整粒品 190〇C、5分鐘 〇 ◎ ◎ 〇 ◎ 加工品5 焙煎薏仁 整粒品 200〇C、5分鐘 ◎ ◎ ◎ ◎ ◎ 加工品6 焙煎薏仁 整粒品 210°C、1 分鐘 〇 ◎ ◎ 〇 ◎ 加工品7 焙煎薏仁 粉碎品 190〇C、5分鐘 ◎ ◎ ◎ ◎ ◎ 加工品8 焙煎薏仁 粉碎品 20(TC、5分鐘 ◎ ◎ ◎ ◎ ◎ 官能評估結果，用未進行高溫高壓水蒸汽處理之非焙 煎品或焙煎品（對照品1，對照品2 )之飲料所見到的榖 物臭，在用進行高溫高壓水蒸汽處理之加工品之原料有輕 減或消失之現象。又，就香氣或濃味而言，較之用未進行 高溫高壓水蒸汽處理之非焙煎品或焙煎品之飮料，在用進 行高溫高壓水蒸汽處理之加工品之飲料皆爲加強。又，在 本次試驗條件範圍下，未發生飲料之焦臭或苦味之問題。 因此，無論原料之薏仁有無焙煎或有無粉碎，藉由進 行高溫高壓流體之處理，使用所得加工品之飮料而言，焙 煎所無法獲得香氣或味之之賦予·改善確知成爲可能。 實施例3薏仁加工品之製造及香氣之評估 -26- 200835449200835449. Moreover, the degree of pulverization is too low and the degree of extraction is insufficient. For example, as described in 2 below, a cutter (SKL-A250, product) is used for the whole grain shape, and 30 g of the powder for 5 seconds is directly used for obtaining the coix seed extract. The solvent to be used in the preparation of the extract of the processed barley is not particularly limited, and water is preferably used as the aqueous solvent. The water is water which can be used for food processing such as distilled water, demineralized water, tap water, alkaline ionized water, sea, ion-exchanged water, deoxidized water or water-soluble organic compound (for example) or water containing inorganic salts. At the time of extraction, substances which can be extracted as necessary, such as sodium hydrogencarbonate or vitamin C, can be appropriately set for the extraction temperature at the time of obtaining the extract, and the extraction time, for example, an embodiment can be used. 2 extractions were carried out. Further, the above-mentioned extract of the processed product of the coix seed is extracted by the same conditions as the processed product of the coix seed itself, by the same conditions. That is, the odor is reduced, the aroma is enhanced, and/or the odor is increased, and the characteristics are few. Whether or not this characteristic is present can be determined, for example, by a functional evaluation test described in the following. In addition, the flavor-related half is measured (for example, the above-mentioned oligosaccharide or the like, a taste component such as an amino acid, or the like, and a bitter taste-related specific component (for example, 5-hydroxymethylfuranal or the like: the amount is determined. The processed product extract is compared with the extract of the coix seed processed by the coix seed, which is extracted under the same conditions. The TIGER: processed product is suitable for: the simplest, [deep water I alcohol is not good for lifting)口。 i pieces, only load condition $ non-local P taste to improve bitterness reduction: Example 2 Yuding ingredients!), evil > contains, or not, extract -20- 200835449 of sugar, especially The oligosaccharide is formed by the combination of about one or so monosaccharides, which is caused by hydrolysis of the starch in the coix seed by hydrothermal reaction, whereby the coix seed processed extract is given a beverage using the extract. A unique aroma. The sugar in the extract can be measured by a method known in the art, for example, by the method described in Example 4 below. Using the above-described barley processed extract, a known material can be used to prepare a tanning material. Beverages can contain additives commonly used in beverages, such as water, alcohols, antioxidants, perfumes, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, emulsifiers, sour taste. Materials, sugars, sweeteners, sour materials, fruit juices, vegetable extracts, nectar extracts, tea extracts, acid-base conditioners, quality stabilizers, etc., are used alone or in combination. (Tea blends) The present invention One of the best forms is that the processed product of the coix seed of the present invention is used as one of the raw materials of the beverage, especially the tea blending product, and is used together with other blending raw materials, liquid tea essence, etc. The tea blending product can be manufactured according to the conventional method. It can also be manufactured at a beverage tea factory. It can also be prepared into tea bags or liquid teas, etc. Here, the term "tea blends" refers to teas that use a plurality of teas or scorpions, mainly sugar-free. Cold drink, published by Guanglin College, September 30, 2005. That is, the so-called "wheat tea" which uses only wheat as a raw material is also included in the "tea blend" for the above definition. "Tea blending" is made up of a plurality of raw materials, especially raw materials of cereals, and then mixed with raw materials containing tea. Accordingly, it is possible to present a variety of flavors which cannot be expressed by a single raw material - 21 - 200835449. It can also take in the ingredients of several kinds of natural materials. The raw materials are plant raw materials and other raw materials (bacteria, etc.), and the plant materials use seeds such as scorpion (barley, barley, brown rice, soybeans, corn, etc.); Persimmon leaves, loquat leaves, arrow bamboo leaves, earthy mountain leaves, etc.; use other parts (stems, petals, etc., such as kelp, saffron, etc.). In addition, as other raw materials, there are mushrooms, ganoderma lucidum, etc. In the manufacturing step, when the PET container is installed, follow the steps of "extraction" - "clarification, cooling" - "separation" - "sterilization and cooling" - "filling and sealing". When using a metal container, follow the "extraction" - "Clarification and Cooling" - "Separation" - "Filling and Sealing" - "Bactericidal and Cooling" is a general method (refer to the latest cold, Guanglin College, September 30, 1999) . The processed product of the coix seed of the present invention can be used not only for the manufacture of tea condensed products, but also for imparting various effects (for example, diuretic, phlegm, anti-inflammatory, nourishing and strong, skin-beautifying, anti-ulcer, and increasing metabolism). In the tea blend, it can suppress the bad smell, bitter taste, and improve the aroma, sweet taste and strong taste of the tea blend. EXAMPLES The present invention is specifically described below by way of examples. However, the invention is not limited to the scope of the embodiment. In the following examples, the application of the coix seed and the high temperature and high pressure steam treatment is simply referred to as "(Yi Ren) processing 卩卩". Example 1 Manufacture of Coix Seeds and Evaluation of Aroma -22- 200835449 High temperature and high pressure steam treatment was carried out using various coix seeds. The handling of the coix seed uses the following two types. 1) Coix seed (non-baked product, supplied by Mitsui & Co., Ltd., reference product 1); 2) Roasted coix seed (provided by Itochu Corporation, roasting degree: L3 5, reference product 2). In the case of 1), whole kernels are used, and in the case of 2), whole kernels are used or mashed. The mashed coix seed was obtained by using a cutting mill (SKL-A25 0, TIGER product) and pulverizing at 30 g for 5 seconds. For each raw material, high-temperature and high-pressure steam treatment was carried out in the following order using high-temperature wet heat treatment test equipment (product of HISAKA Co., Ltd., HTS-25/140-8039) and high-pressure steam boiler (product of Miura Industrial Co., Ltd., FH-100). In a 12 L inner tank made of SUS 316 alloy, 4 kg of the treated glutinous rice (when the whole granules are used) or 60 g of the pulverized coix seed is placed in a heat-resistant and pressure-resistant container (30 L) made of SUS 316 alloy. Use high-temperature and high-pressure saturated steam (2.7MPa, 23 0 °C) generated by deoxidizing equipment (product of Miura Industrial Co., Ltd., DOR-1 000P) to remove oxygen water (oxygen concentration: 0.3 // g/ml). Replace the air in the container in seconds. Then, as shown in Table 1, using 150 ° C, 0.35 Mpa ~ 21 (TC, 1.8 MPa under various temperature and pressure conditions, 'treatment for 1 to 5 minutes, continuous conduction of saturated water vapor to high temperature and high pressure After the degassing, the reaction vessel was vacuum-dried for 15 minutes and vacuum-dried to obtain various processed products of the coix seed described in Table 1. (Evaluation of the aroma of the processed product) Valerian processed products and reference products for aroma functional evaluation -23- 200835449. The evaluation project evaluates grain odor, aroma and burnt odor. It is represented by 6 functional evaluation experts according to the following 5-stage scores, which is expressed by the average 値. Not felt; 2 points: slightly felt; 3 points: feeling; 4 points: strong feeling; 5 points: very strong feeling. Charcoal and grain odor z ◎ indicates less than 2 points; indicates 2 points or more 3 points are not full; △ indicates 3 points or more and 4 points are not full; X indicates 4 points or more of aroma: ◎ indicates 4 points or more; 〇 indicates 3 points or more and 4 points is not full; △ indicates 2 points or more and 3 points are not Full; X is less than 2 points. The results are shown in Table 1. Table 1 Evaluation of processed products Estimate the name of the material, the shape of the raw material, the processing conditions, the smell, the smell, the smell, the odor, the reference product, the glutinous rice, the non-baked product, the whole granule, the XX ◎, the reference product, the roasting, the glutinous rice, the whole granule Δ Δ ◎ the processed product, the glutinous rice (non-roasted) Product) Whole product 190 ° C, 5 minutes ◎ ◎ ◎ Likou products 2 Roasted coix seed whole grain 150 ° C, 5 minutes 〇〇 ◎ processed product 3 roasted coix seed whole grain 170 〇 C, 5 minutes ◎ 〇◎ Processed product 4 Roasted coix seed granules 190°C, 5 minutes ◎ 〇 ◎ Processed product 5 Roasted coix seed whole grain 200〇C, 5 minutes ◎ ◎ ◎ Processed product 6 Roasted coix seed whole grain 210°C 1 minute ◎ ◎ 〇 Processed product 7 Roasted glutinous rice pulverized product 190 〇 C, 5 minutes ◎ ◎ ◎ Processed product 8 Roasted coix seed pulverized product 200 〇 C, 5 minutes ◎ ◎ ◎ Functional evaluation results, no high temperature and high pressure water vapor The grain odor seen in the treated non-roasted or roasted product (Comparative product 1 and reference product 2), the processed product subjected to high temperature and high pressure steam treatment at -24-200835449 has a lightening or disappearing knot, and In terms of aroma, it is not treated with high temperature and high pressure steam. Frying or roasting products, processed products treated with high temperature and high pressure steam. Also, in this test condition range, there is no burnt odor. Q: Therefore, regardless of whether the raw materials of the coix seed are roasted or smashed, high temperature and high pressure The treatment of the fluid and the imparting of the aroma which cannot be obtained by roasting are all possible. Example 2 Evaluation of the aroma of the clams processed with coix seed processed The various processed products obtained in Example 1 were used to make a beverage. Various additions, the shape of the whole grain The 30 g was pulverized for 5 seconds using a cutting mill (SKL-A250, TIGER). The pulverized product is used directly. 2 g of the pulverized product was taken and extracted with 120 ml of hot water for 5 minutes to prepare a dip. The resulting beverage was subjected to its sensory evaluation immediately after extraction. Evaluate the taste (taste, bitterness) and aroma (smell, aroma, burnt smell). According to the 5-stage score, 6 functional evaluation experts showed i feeling; 2 points showed a slight feeling; 3 points showed feeling; 4 points showed strong feeling; 5 points showed very strong feeling, taking the average 値 means τ : bitterness, odor and odor: ◎ indicates that 2 points are not full; 〇 indicates 2 points or more and 3 points is not full; △ indicates above and 4 points are not full; χ does not exceed 4 points. Strong taste and aroma: ◎ indicates 4 points or more; 〇 indicates 3 points or more and 4 points is not full; △ indicates above and 3 points are not full; X is not 2 points is not full. fruit. Each project evaluation of non-baked enhancement I 进行 to improve the system of work) does not feel 3 points 2 points -25- 200835449 The results are shown in Table 2. Table 2 Evaluation of the taste of the beverage Evaluation of the aroma of the sample Name of the raw material Shape processing conditions Thick taste bitter grain smell aroma odor control reference 1 Barley (non-baked product) Whole grain X ◎ XX ◎ Reference 2 Roasted barley whole grain - Δ ◎ Δ Δ ◎ Processed product 1 Coix seed (non-baked product) Whole product 190. . 5 minutes ◎ ◎ ◎ ◎ ◎ Processed product 2 Roasted coix seed whole grain 150〇C, 5 minutes Δ ◎ Δ 〇◎ Processed product 3 Roasted coix seed whole grain 170t, 汾钟〇◎ 〇〇◎ Processed product 4 Baked薏 整 整 整 整 〇 〇 〇 〇 〇 ◎ ◎ ◎ ◎ 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工〇 〇 ◎ ◎ 〇 ◎ 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工The odor of the sputum seen in the beverages of the non-roasted or roasted products (Control 1 and Control 2) subjected to high-temperature and high-pressure steam treatment is degraded or the raw materials of the processed products subjected to high-temperature and high-pressure steam treatment are lightly reduced or In the case of aroma or flavor, compared to the use of non-roasted or roasted products that have not been subjected to high temperature and high pressure steam treatment, the beverages processed with high temperature and high pressure steam are used. To strengthen. Again, in this test condition There is no problem of the bitterness or bitterness of the beverage. Therefore, regardless of whether the barley of the raw material is roasted or pulverized, the processing of the high-temperature and high-pressure fluid is carried out, and the baking of the obtained processed product cannot be obtained. It is possible to give and improve the aroma or taste. Example 3 Manufacturing of a processed product of amaranth and evaluation of aroma-26 - 200835449
使用整粒之焙煎薏仁’詳加探討溫度條件或處理時間 對於香味之影響。按照表3所記載各條件，依據實施例1 製造各種加工品’就該加工品依照實施例1所示方法評估 香氣，就用加工品之飮料，依據實施例2所示方法評估其 香氣及味。其結果示於表3。 -27- 200835449 表3Use the whole roast roast barley' to discuss the effects of temperature conditions or treatment time on the aroma. According to the conditions described in Table 3, various processed products were produced according to Example 1. The aroma of the processed product was evaluated in accordance with the method shown in Example 1, and the aroma and taste of the processed product were evaluated according to the method shown in Example 2. . The results are shown in Table 3. -27- 200835449 Table 3
試料名 原料 處理條件 加工品香氣之評估 飮料之味之評估 飲料之香氣之評估 溫度 [°C] 時間 [分鐘] 榖物臭 香氣 焦臭 濃味 苦味 縠物 臭 香氣 焦臭 對照品3 薏仁(非焙煎品） • X X ◎ X ◎ X X ◎ 對照品4 焙煎薏仁(整粒品） • Δ Δ ◎ Δ ◎ Δ Δ ◎ 加工品9 焙煎薏仁(整粒品） 150 1 Δ Δ ◎ Δ ◎ Δ Δ ◎ 加工品10 焙煎薏仁(整粒品） 150 3 Δ Δ ◎ Δ ◎ Δ Δ ◎ 加工品Π 焙煎薏仁(整粒品） 150 5 〇 〇 ◎ Δ ◎ Δ 〇 ◎ 加工品12 焙煎薏仁(整粒品） 170 1 Δ Δ ◎ Δ ◎ Δ Δ ◎ 加工品13 焙煎薏仁(整粒品） 170 3 〇 Δ ◎ Δ ◎ 〇 Δ ◎ 加工品14 焙煎薏仁®粒品） 170 5 ◎ 〇 ◎ 〇 ◎ 〇 〇 ◎ 加工品15 焙煎薏仁(整粒品） 190 1 〇 Δ ◎ 〇 ◎ 〇 △ ◎ 加工品16 焙煎薏仁(整粒品） 190 3 ◎ 〇 ◎ 〇 ◎ ◎ 〇 ◎ 加工品Π 焙煎薏仁(整粒品） 190 5 ◎ 〇 ◎ 〇 ◎ ◎ 〇 ◎ 加工品18 焙煎薏仁(整粒品） 190 7 ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ 加工品19 焙煎薏仁(整粒品） 190 10 ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ 加工品20 焙煎薏仁(整粒品） 190 15 ◎ ◎ 〇 ◎ 〇 ◎ ◎ 〇 加工品21 焙煎薏仁(整粒品） 195 7 ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ 加工品22 焙煎薏仁(整粒品） 195 10 ◎ ◎ 〇 ◎ 〇 ◎ ◎ ◎ 加工品23 焙煎薏仁(整粒品） 195 15 ◎ Δ Δ ◎ Δ ◎ Δ △ 加工品24 焙煎薏仁(整粒品） 200 1 ◎ 〇 ◎ 〇 ◎ ◎ Δ ◎ 加工品25 焙煎薏仁(整粒品） 200 3 ◎ 〇 ◎ 〇 ◎ ◎ 〇 ◎ 加工品26 焙煎薏仁(整粒品) 200 5 ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ 加工品27 焙煎薏仁(整粒品) 200 7 ◎ 〇 Δ ◎ Δ ◎ Δ Δ 加工品28 焙煎薏仁(整粒品) 200 10 ◎ Δ X 〇 X ◎ Δ X 加工品29 焙煎薏仁(整粒品) 210 1 ◎ ◎ 〇 〇 ◎ ◎ 〇 ◎ 加工品30 焙煎薏仁(整粒品) 210 3 ◎ Δ Δ 〇 Δ ◎ Δ Δ 加工品31 焙煎薏仁(整粒品) 210 5 ◎ Δ X Δ X ◎ △ X -28- 200835449 在試驗室溫範圍內，藉調整處理時間，就加工品及飲 料而言，看到穀物臭之輕減或香氣之增加等影響，就飮料 而言，對於風味也有良好影響。其中，在190〜200。(：範圍 內，特別可得香味良好之加工品或飲料。 由上述可知在150〜210 °C溫度範圍內，藉由調整高溫 高壓流體之處理時間，可確知藉由焙煎無法得到的香氣或 風味之賦予•改善，或香味之調整成爲可能。 實施例4薏仁處理品中之糖類之評估 就實施例3所得若干加工品，評估濃味或鮮味有關成 分之一之單糖類之含有量。 使用切削磨（SKL-A250，TIGER製）將 30g之試料 粉碎5秒鐘。取各粉碎品各l〇g放入200ml之燒瓶中，添 加1 0 0 m 1之沸騰水，在9 0 °C之恆溫水槽中靜置1 5分鐘’ 經流水冷卻後離心處理（3 5 0 0 rp m，1 0分鐘），用濾紙過 濾後，進行液相層析分析。詳細之分析條件示於表4 °就 5種糖類（包括木糖、葡萄糖、麥芽糖、麥芽三糖及麥芽 ®糖）所調查結果示於表5。 -29- 200835449 〔表4〕 分析條件 使用分離管 液相層析儀 檢測器 液相條件Sample name Raw material processing conditions Evaluation of processed product aroma Evaluation of taste The evaluation of the aroma of the beverage [°C] Time [minutes] 臭 臭 香 焦 焦 焦 焦 浓 苦 苦 对照 对照 对照 对照 对照 对照 对照 ( ( ( Roasted product) • XX ◎ X ◎ XX ◎ Reference material 4 Roasted coix seed (whole grain) • Δ Δ ◎ Δ ◎ Δ Δ ◎ Processed product 9 Roasted coix seed (whole grain) 150 1 Δ Δ ◎ Δ ◎ Δ Δ ◎ Processed product 10 Roasted coix seed (whole grain) 150 3 Δ Δ ◎ Δ ◎ Δ Δ ◎ Processed product 焙 Roasted coix seed (whole grain) 150 5 〇〇 ◎ Δ ◎ Δ 〇 ◎ Processed product 12 Roasted coix seed ( Whole grain) 170 1 Δ Δ ◎ Δ ◎ Δ Δ ◎ Processed product 13 Roasted coix seed (whole grain) 170 3 〇Δ ◎ Δ ◎ 〇Δ ◎ Processed product 14 Roasted Coix Seed® 170 5 ◎ 〇 ◎ 〇 ◎ 〇〇 ◎ 加工 加工 15 焙 薏 ( ( 190 190 ◎ ◎ ◎ ◎ ◎ ◎ 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工焙 Roasted coix seed (whole grain) 190 5 ◎ 〇 ◎ 〇 ◎ ◎ 〇 ◎ plus Item 18 Roasted Coix seed (whole grain) 190 7 ◎ ◎ ◎ ◎ ◎ ◎ ◎ 加工 加工 19 焙 薏 ( 整 整 190 190 190 190 190 190 ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ 加工 加工 加工 加工 加工 加工 加工 加工粒 ) 190 〇 〇 〇 焙 焙 195 195 195 195 195 195 195 195 195 195 195 195 195 195 195 ◎ ◎ ◎ ◎ ◎ 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工 加工◎ 〇 ◎ ◎ ◎ Processed product 23 Roasted coix seed (whole grain) 195 15 ◎ Δ Δ ◎ Δ ◎ Δ △ Processed product 24 Roasted coix seed (whole grain) 200 1 ◎ 〇 ◎ 〇 ◎ ◎ Δ ◎ Processed product 25 Roasted coix seed (whole grain) 200 3 ◎ 〇 ◎ 〇 ◎ ◎ 〇 ◎ processed product 26 roasted coix seed (whole grain) 200 5 ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ processed product 27 roasted coix seed (whole grain) 200 7 ◎ 〇Δ ◎ Δ ◎ Δ Δ Processed product 28 Roasted coix seed (whole grain) 200 10 ◎ Δ X 〇X ◎ Δ X Processed product 29 Roasted coix seed (whole grain) 210 1 ◎ ◎ 〇〇 ◎ ◎ 〇◎ Processed product 30 Roasted coix seed (whole grain) 210 3 ◎ Δ Δ 〇 Δ ◎ Δ Δ Processed product 31 Roasted coix seed (complete品品) 210 5 ◎ Δ X Δ X ◎ △ X -28- 200835449 In the test room temperature range, by adjusting the treatment time, in terms of processed products and beverages, the effects of grain odor reduction or aroma increase are observed. As far as the dip is concerned, there is also a good influence on the flavor. Among them, at 190~200. (In the range, a processed product or a beverage with a good aroma is particularly available. From the above, it can be known that the temperature of 150 to 210 ° C can be determined by adjusting the treatment time of the high temperature and high pressure fluid, or the fragrance which cannot be obtained by roasting or It is possible to adjust the flavor, improve, or adjust the flavor. Example 4 Evaluation of the Sugar in the Barley Treated Product The processed product of Example 3 was used to evaluate the content of the monosaccharide in one of the flavor-related or flavor-related components. 30 g of the sample was pulverized for 5 seconds using a cutting mill (SKL-A250, manufactured by TIGER), and each pulverized product was placed in a 200 ml flask, and 1000 ml of boiling water was added at 90 ° C. It is allowed to stand in a constant temperature water bath for 15 minutes. After centrifugation with water and centrifugation (3,500 rp m, 10 minutes), it is filtered with filter paper and analyzed by liquid chromatography. The detailed analysis conditions are shown in Table 4 °. The results of investigations on five sugars (including xylose, glucose, maltose, maltotriose and malt® sugar) are shown in Table 5. -29- 200835449 [Table 4] Analytical conditions were measured using a liquid chromatograph using a separation tube Liquid phase condition
COSMOSIL Sugar-D waters 4.6x150 島津製作所製品 RID A液 水_ 1 0 0 % B液 乙腈-100% 總流量 0.7ml/min B液70%導流 分離管溫度:40〇C 〔表5〕 試料名 原料 處理條件 糖類含1 l(mg/g) 溫度 [°C] 時間 [分鐘] 木糖 葡萄糖 麥芽糖 麥芽三糖 麥芽四糠 ___〆 對照品3 薏仁(非焙煎品） 轉 0.99 0.56 ND ND 對照品4 焙煎薏仁(整粒品) 嶋 垂 ND ND ND ND 加工品11 焙煎薏仁(整粒品) 150 5 1.15 1.66 ND ND 加工品26 焙煎薏仁(整粒品) 200 5 1.39 4.1 1.22 2.5 2.1i^ 在對照品中看不到或看到時也非常低含量之各糖類新 生在高溫高壓流體所處理之加工品中。其中，單糖類之木 糖（低熱量之甘味料）或葡萄糖（甘味料）在較低溫度範 圍之處理溫度（150°C )下也看到其產生。又，雙糖〜四糠 類之麥芽糖，麥芽三糖及麥芽四糖在高溫範圍之處理溫度 (200°C )下見到其產生。 又，就典型之甘味料之葡萄糖，評估其在複數加工品 中之含有量之結果不於表6中。 -30- 200835449 〔表6〕 試料名 原料 處理條件 葡萄糖含量 (mg/g) 溫度[°C ] 時間[分鐘] 對照品3 薏仁(非焙煎品） • • 0.6 對照品4 焙煎薏仁(整粒品） - ND 力口工品9 焙煎薏仁®粒品） 150 1 1.2 力口工品11 焙煎薏仁(整粒品） 150 5 1.7 加工品17 焙煎薏仁(整粒品） 190 5 3.7 加工品24 焙煎薏仁(整粒品） 200 1 1.9 加工品25 焙煎薏仁(整粒品） 200 3 2.8 加工品26 焙煎薏仁(整粒品） 200 5 4.1 加工品27 焙煎薏仁(整粒品） 200 7 6.3 加工品28 焙煎薏仁(整粒品） 200 10 13.0 加工品29 焙煎薏仁(整粒品） 210 1 1.9 加工品30 焙煎薏仁(整粒品） 210 3 5.8 加工品31 焙煎薏仁(整粒品） 210 5 14.6 由此可知對照品中見不到或見到時也非常低含量之葡 萄糖，經高溫高壓水蒸汽處理之加工品中，含有1.2〜14.6 (mg/g )左右。 又，就對照品4 (焙煎薏仁（整粒品））及加工品26 (焙煎薏仁（整粒品），200°C，5分鐘）進行多糖類分析 。就經分析上述5種之糖類同樣處理之試料，藉表7中所 示分析條件進行定性分析。 -31 - 200835449 表7 分析條件 使用分離管 TSKgel-α -Μ 7.8 x300mm 液相層析儀 島津製作所製品 檢測器 RID 液相條件 A液 水-1 0 0 % 總流量 1 . 0 m 1 / m i η 分離管溫度：40°C 無溶液梯度 其結果示於圖1及圖2。可知加工品26中不同於對照 品4，在檢測時間3 0分鐘處發生尖峰。由該尖峰之存在， 可知加工品26中存在有以蔔萄糖換算1 〇個鍵結左右之寡 糖。 因此，藉由高溫高壓流體處理薏仁可產生各種糖類， 能賦予濃味，且藉由調整處理條件能控制風味之平衡。 實施例5薏仁加工品中之胺態氮（FAN )之評估 就實施例3所得各種薏仁加工品測定其游離胺態氮量 (FAN )。使用切削磨（SKL-A250，TIGER 製）粉碎 30g 之試料5秒鐘。取各粉碎品各5 g於燒瓶中，添加沸騰水 而在90 °C之恆溫水槽中靜置1 5分鐘，以流水冷卻後離心 處理（3 5 0 0 r p m，1 0分鐘），經爐紙過滅調製得減液。 再經適度稀釋之後，加入磷酸緩衝液及TNBS溶液， 保持所定時間，所定濃度後’加入反應終止液’再測定其 吸光度（分光光度儀，波長爲340nm )。該吸光度由已知 濃度之標準甘胺酸水溶液所求得標準曲線之對照下’求得 -32- 200835449 試料中之FAN ( α -胺態氮濃度（ppm ))，並算出單位重 量計含有量。其結果示於表8中。 〔表8〕 試料名 原料 處理條件 FAN (mg/g) 溫度fc ) 時間(分鐘） 對照品3 薏仁(非焙煎品） - • 0.15 對照品4 焙煎薏仁(整粒品） • 0.12 加工品9 焙煎薏仁(整粒品） 150 1 0.13 加工品10 焙煎薏仁(整粒品） 150 3 0.14 加工品11 焙煎薏仁(整粒品） 150 5 0.15 加工品12 焙煎薏仁(整粒品） 170 1 0.13 加工品13 焙煎薏仁(整粒品） 170 3 0.15 加工品14 焙煎薏仁(整粒品） 170 5 0.16 加工品15 焙煎薏仁(整粒品） 190 1 0.19 加工品16 焙煎薏仁(整粒品） 190 3 0.22 加工品17 焙煎薏仁(整粒品） 190 5 0.25 加工品18 焙煎薏仁(整粒品） 190 7 0.27 加工品19 焙煎薏仁(整粒品） 190 10 0.32 加工品20 焙煎薏仁(整粒品） 190 15 0.40 加工品21 焙煎薏仁(整粒品) 195 7 0.31 加工品22 焙煎薏仁(整粒品） 195 10 0.38 加工品23 焙煎薏仁(整粒品） 195 15 0.48 加工品24 焙煎薏仁(整粒品） 200 1 0.22 加工品25 焙煎薏仁(整粒品） 200 3 0.25 加工品26 焙煎薏仁(整粒品） 200 5 0.31 力口工品27 焙煎薏仁(整粒品） 200 7 0.36 加工品28 焙煎薏仁(整粒品） 200 10 0.49 加工品29 焙煎薏仁(整粒品） 210 1 0.27 加工品30 焙煎薏仁(整粒品） 210 3 0.37 加工品31 焙煎薏仁(整粒品） 210 5 0.48 -33- 200835449 薏仁中之FAN在一般.之焙煎操作下會減少。這是由 於進行美拉德反應等伴隨胺基酸消失之反應所造成。然而 已知高溫高壓水蒸汽處理下胺基酸會增加。實施例2中， 風味評估高之茶飲料加工品中之FAN在0.16〜0.49mg/g範 圍。FAN乃相當於游離α -胺基酸總量之量，爲反映賦予 食品以濃味或鮮味之胺基酸量之値。經高濕高壓流體處理 ，在焙煎操作上無法得到之胺基酸產生，可知更能賦予飲 料具深沈味。 實施例6薏仁處理品中之5-羥甲基呋喃醛之評估 就實施例3所得加工品評估已知爲焦臭成分之5-經甲 基呋喃醛（5HMF )含有量。 使用切削磨（SKL-A250，TIGER製），粉碎 30g之 試料5秒鐘。取各粉碎品各l〇g於200ml之燒瓶中’添加 100ml之沸騰水後，靜置於9(TC之恆溫水槽中15分鐘’ 經流水冷卻後離心處理（3 5 00rpm，10分鐘），用濾紙過 濾後進行液相層析分析。其詳細分析條件示於表9 °其結 果示於表1 〇中。 -34- 200835449 ___c 分析條件 使用分離管 表9〕_ d e v e 1 o s i I ODS-UG-5 4.6x15 0mm 液相層析儀 檢測器 液相條件 分離管溫度COSMOSIL Sugar-D waters 4.6x150 Shimadzu products RID A liquid water _ 1 0 0 % B liquid acetonitrile -100% total flow rate 0.7ml / min B liquid 70% diversion separation tube temperature: 40 〇 C [Table 5] Sample name Raw material processing conditions Sugar contains 1 l (mg / g) Temperature [ ° C] Time [minutes] Xylose glucose maltose malt trisaccharide malt tetrad ___ 〆 reference product 3 Coix seed (non-baked products) to 0.99 0.56 ND ND Reference 4 Roasted Coix Seed (Whole Grain) 嶋 ND ND ND ND Processed Product 11 Roasted Coix Seed ( Whole Grain) 150 5 1.15 1.66 ND ND Processed Product 26 Roasted Coix Seed ( Whole Grain) 200 5 1.39 4.1 1.22 2.5 2.1i^ Very low levels of each saccharide are also found in the processed product treated with high temperature and high pressure fluid when not seen or seen in the control. Among them, monosaccharide xylose (low-calorie sweetener) or glucose (sweetener) is also observed at a lower temperature range (150 ° C). Further, maltose, maltotriose and maltotetraose of disaccharide to tetraterpenoids were observed at a treatment temperature (200 ° C) in a high temperature range. Further, as for the glucose of a typical sweetener, the results of evaluating the contents in the plurality of processed products are not shown in Table 6. -30- 200835449 [Table 6] Sample name Raw material processing conditions Glucose content (mg/g) Temperature [°C] Time [minutes] Reference product 3 Coix seed (non-baked product) • • 0.6 Reference material 4 Roasted coix seed (complete Granules) - ND Force Products 9 Roasted Coix Seeds) 150 1 1.2 Likou Products 11 Roasted Coix Seeds (Whole Grain) 150 5 1.7 Processed Products 17 Roasted Coix Seeds (Whole Grain) 190 5 3.7 Processed product 24 Roasted coix seed (whole grain) 200 1 1.9 Processed product 25 Roasted coix seed (whole grain) 200 3 2.8 Processed product 26 Roasted coix seed (whole grain) 200 5 4.1 Processed product 27 Roasted coix seed Granules) 200 7 6.3 Processed products 28 Roasted coix seed (whole grain) 200 10 13.0 Processed product 29 Roasted coix seed (whole grain) 210 1 1.9 Processed product 30 Roasted coix seed (whole grain) 210 3 5.8 Processed product 31 Roasted Coix Seeds (Whole Grains) 210 5 14.6 It can be seen that very low levels of glucose are not seen or seen in the control, and the processed products treated with high temperature and high pressure steam contain 1.2 to 14.6 (mg/ g) around. Further, polysaccharide analysis was carried out for Reference 4 (roasted coix seed (whole grain)) and processed product 26 (roasted coix seed (whole grain), 200 ° C, 5 minutes). The samples which were similarly treated by analyzing the above five kinds of sugars were qualitatively analyzed by the analysis conditions shown in Table 7. -31 - 200835449 Table 7 Analytical conditions using separation tube TSKgel-α -Μ 7.8 x300mm liquid chromatograph Shimadzu Corporation product detector RID liquid phase condition A liquid water - 1 0 0 % total flow rate 1. 0 m 1 / mi η Separation tube temperature: 40 ° C No solution gradient The results are shown in Figures 1 and 2. It is understood that the processed product 26 is different from the control 4, and a sharp peak occurs at the detection time of 30 minutes. From the presence of the spike, it was found that the processed product 26 contained oligosaccharides of about 1 bond in terms of pumose. Therefore, the treatment of coix seed by high temperature and high pressure fluid can produce various sugars, can impart a rich taste, and can control the balance of flavor by adjusting the processing conditions. Example 5 Evaluation of Amine Nitrogen (FAN) in Processed Coix Seeds The free amine nitrogen content (FAN) of each of the coix seed processed products obtained in Example 3 was measured. A 30 g sample was pulverized using a cutting mill (SKL-A250, manufactured by TIGER) for 5 seconds. 5 g of each pulverized product was placed in a flask, and boiling water was added thereto, and the mixture was allowed to stand in a constant temperature water bath at 90 ° C for 15 minutes, cooled by running water, and centrifuged (3,500 rpm, 10 minutes), and passed through a furnace paper. Over-modulation is reduced. After moderate dilution, the phosphate buffer and TNBS solution were added for a predetermined period of time, and the absorbance was measured by adding the reaction stop solution (concentration spectrophotometer, wavelength: 340 nm). The absorbance is determined by a standard curve of a known concentration of a standard glycine acid solution, and the FAN (α-amine nitrogen concentration (ppm) in the sample of -32-200835449 is obtained, and the content per unit weight is calculated. . The results are shown in Table 8. [Table 8] Sample name Raw material processing conditions FAN (mg/g) Temperature fc) Time (minutes) Reference product 3 Coix seed (non-baked product) - • 0.15 Reference material 4 Roasted coix seed (whole grain) • 0.12 processed product 9 Roasted Coix Seed (Whole Grain) 150 1 0.13 Processed Product 10 Roasted Coix Seed (Whole Grain) 150 3 0.14 Processed Product 11 Roasted Coix Seed ( Whole Grain) 150 5 0.15 Processed Product 12 Roasted Coix Seed ( Whole Grain) ) 170 1 0.13 Processed product 13 Roasted coix seed (whole grain) 170 3 0.15 Processed product 14 Roasted coix seed (whole grain) 170 5 0.16 Processed product 15 Roasted coix seed (whole grain) 190 1 0.19 Processed product 16 Baked Fried glutinous rice (whole grain) 190 3 0.22 Processed product 17 Roasted coix seed (whole grain) 190 5 0.25 Processed product 18 Roasted coix seed (whole grain) 190 7 0.27 Processed product 19 Roasted coix seed (whole grain) 190 10 0.32 Processed product 20 Roasted coix seed (whole grain) 190 15 0.40 Processed product 21 Roasted coix seed (whole grain) 195 7 0.31 Processed product 22 Roasted coix seed (whole grain) 195 10 0.38 Processed product 23 Roasted coix seed (Whole grain) 195 15 0.48 Processed product 24 Roasted coix seed (whole grain) 200 1 0.22 Processed product 25 Roasted 薏(Whole grain) 200 3 0.25 Processed product 26 Roasted coix seed (whole grain) 200 5 0.31 Likou product 27 Roasted coix seed (whole grain) 200 7 0.36 Processed product 28 Roasted coix seed (whole grain) 200 10 0.49 Processed product 29 Roasted coix seed (whole grain) 210 1 0.27 Processed product 30 Roasted coix seed (whole grain) 210 3 0.37 Processed product 31 Roasted coix seed (whole grain) 210 5 0.48 -33- 200835449 Coix seed The FAN will be reduced under the general roasting operation. This is caused by a reaction such as a Maillard reaction accompanied by the disappearance of an amino acid. However, it is known that amino acid increases under high temperature and high pressure steam treatment. In Example 2, the FAN in the processed tea beverage having a high flavor evaluation was in the range of 0.16 to 0.49 mg/g. FAN is equivalent to the total amount of free α-amino acid, which is a measure of the amount of amino acid which imparts a rich or umami taste to the food. It is produced by high-humidity and high-pressure fluid treatment, and the amino acid which cannot be obtained in the roasting operation is produced, and it is known that the beverage can be given a deep taste. Example 6 Evaluation of 5-Hydroxymethylfuranal in Coix Seed Treated The processed product obtained in Example 3 was evaluated for the content of 5-methylfuranaldehyde (5HMF) which is known to be a burnt component. Using a cutting mill (SKL-A250, manufactured by TIGER), 30 g of the sample was pulverized for 5 seconds. Add 100 g of each pulverized product to a 200 ml flask and add 100 ml of boiling water. After standing in a 9 (TC constant temperature water bath for 15 minutes), the mixture was cooled by water and centrifuged (3,500 rpm, 10 minutes). The filter paper was filtered and subjected to liquid chromatography analysis. The detailed analysis conditions are shown in Table 9 °. The results are shown in Table 1. -34- 200835449 ___c Analytical conditions using separator tube Table 9]_ deve 1 osi I ODS-UG- 5 4.6x15 0mm liquid chromatograph detector liquid phase condition separation tube temperature
Aligent Technologies 製 UV吸光度 280nm A液水-1 0 0 % B 液乙腈 _ 9 0 % 0.0 5 % T F A 總流量 1 .Oml/min 時間[分鐘] B液濃度[%] 0 3 15 3 45 9 45 100 56 100 40°C -35- 200835449 〔表 ι〇〕 試料名 原料 處理條件 5HMF (mg/g) 溫度(°C ) 時間(分鐘） 對照品3 薏仁(非焙煎品） ND 對照品4 焙煎薏仁(整粒品） 画 0.05 加工品9 焙煎薏仁(整粒品） 150 1 0.04 加工品10 焙煎薏仁(整粒品） 150 3 0.03 加工品11 焙煎薏仁(整粒品） 150 5 0.04 加工品12 焙煎薏仁(整粒品) 170 1 0.03 加工品13 焙煎薏仁(整粒品） 170 3 0.03 加工品14 焙煎薏仁(整粒品） 170 5 0.03 加工品15 焙煎薏仁(整粒品） 190 1 0.05 加工品16 焙煎薏仁(整粒品） 190 3 0.11 加工品17 焙煎薏仁(整粒品） 190 5 0.23 加工品18 焙煎薏仁(整粒品） 190 7 0.43 加工品19 焙煎薏仁(整粒品） 190 10 1.19 加工品20 焙煎薏仁(整粒品） 190 15 3.97 力口工品21 焙煎薏仁(整粒品） 195 7 0.96 加工品22 焙煎薏仁(整粒品） 195 10 2.63 加工品23 焙煎薏仁(整粒品） 195 15 6.10 加工品24 焙煎薏仁(整粒品） 200 1 0.10 加工品2 5 焙煎薏仁(整粒品） 200 3 0.26 加工品26 焙煎薏仁(整粒品） 200 5 1.00 加工品27 焙煎薏仁(整粒品） 200 7 2.49 加工品28 焙煎薏仁(整粒品） 200 10 6.19 加工品29 焙煎薏仁(整粒品） 210 1 0.27 加工品30 焙煎薏仁(整粒品） 210 3 2.25 加工品31 焙煎薏仁(整粒品） 210 5 6.17 在高溫領域下較長時間處理之試料，其5HMF之含有 量增加。其結果和實施例3之焦臭之評估相同趨勢。合倂 考慮兩種結果，5HMF之含有量大約在3.0mg/g以下爲較 -36- 200835449 佳，可做爲考慮藉高溫高壓流體處理時之處理條件之上限 之指標。 【圖式簡單說明】 圖1示實施例4中，就對照品4進行多糖類分析結果 之曲線。 圖2示實施例4中，就加工品26進行多糖類分析結 果之曲線。UV absorbance of Aligent Technologies 280nm A liquid water - 1 0 0 % B liquid acetonitrile _ 9 0 % 0.0 5 % TFA total flow rate 1. Oml / min time [minutes] B liquid concentration [%] 0 3 15 3 45 9 45 100 56 100 40°C -35- 200835449 [Table ι〇] Sample name Raw material processing conditions 5HMF (mg/g) Temperature (°C) Time (minutes) Reference product 3 Coix seed (non-baked product) ND Reference material 4 Roasted Coix seed (whole grain) Painting 0.05 Processed product 9 Roasted coix seed (whole grain) 150 1 0.04 Processed product 10 Roasted coix seed (whole grain) 150 3 0.03 Processed product 11 Roasted coix seed (whole grain) 150 5 0.04 Processed product 12 Roasted coix seed (whole grain) 170 1 0.03 Processed product 13 Roasted coix seed (whole grain) 170 3 0.03 Processed product 14 Roasted coix seed (whole grain) 170 5 0.03 Processed product 15 Roasted coix seed粒品) 190 1 0.05 Processed product 16 Roasted coix seed (whole grain) 190 3 0.11 Processed product 17 Roasted coix seed (whole grain) 190 5 0.23 Processed product 18 Roasted coix seed (whole grain) 190 7 0.43 Processed product 19 Roasted Coix Seed ( Whole Grain) 190 10 1.19 Processed Product 20 Roasted Coix Seed ( Whole Grain) 190 15 3.97 Likou Product 21 Roasted仁( Whole grain) 195 7 0.96 Processed product 22 Roasted coix seed (whole grain) 195 10 2.63 Processed product 23 Roasted coix seed (whole grain) 195 15 6.10 Processed product 24 Roasted coix seed (whole grain) 200 1 0.10 Processed product 2 5 Roasted coix seed (whole grain) 200 3 0.26 Processed product 26 Roasted coix seed (whole grain) 200 5 1.00 Processed product 27 Roasted coix seed (whole grain) 200 7 2.49 Processed product 28 Roasted coix seed (Whole grain) 200 10 6.19 Processed product 29 Roasted coix seed (whole grain) 210 1 0.27 Processed product 30 Roasted coix seed (whole grain) 210 3 2.25 Processed product 31 Roasted coix seed (whole grain) 210 5 6.17 The sample treated in the high temperature field for a long period of time has an increased content of 5HMF. The results were the same as those of the evaluation of the odor of Example 3. Combining Considering the two results, the content of 5HMF is about 3.0 mg/g or less, which is better than -36-200835449, and can be used as an upper limit of the processing conditions in consideration of high temperature and high pressure fluid treatment. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a graph showing the results of polysaccharide analysis in Comparative Example 4 in Example 4. Fig. 2 is a graph showing the results of the polysaccharide analysis of the processed product 26 in the fourth embodiment.
-37--37-