200847935 九、發明說明 【發明所屬之技術領域】 本發明乃薏仁加工品之製造方法有關。更詳言之，本 發明係將整粒焙煎之薏仁以高溫高壓水蒸汽連續性通氣處 理而得薏仁加工品，更進之’能提升薏仁加工品之溶劑萃 取液中之香味之薏仁之處理方法有關，特別是工業生產上 可實施之薏仁之處理方法有關。本發明也包括以溶劑萃取 意仁加工品之步驟製造其飮料之方法。 【先前技術】 對於食品或包含茶飮料之飲料賦與新香味，嚐試對於 原料施加特別之處理方法。其中，應用高溫高壓水蒸汽之 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 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 la-ehiyma-jobi varma_yuen)，在分類學上乃玉米之近緣植 物。薏仁之植株高達i〜丨.8m，其種實似念珠具有茶褐色 外殼（總荀）’柔軟有縱紋，種實內側存在有以淡褐色薄皮 -5- 200847935 (護穎、內外穎）包覆之籽實（相當於糙米）。中藥方面，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，由於一般消費者關心健 康食品，所以其需求性增加。 利用薏仁做爲飲料之原料，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3揭示將薏仁在萌芽後焙煎，藉此消除特有 臭味，可獲具有甘味及適度苦味以及香氣，有利於飮料用 途之方法。另外，專利文獻4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 : WO 2004/03 9936 專利文獻2 :日本特開平i 1-151〇68 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 9073 【發明內容】 本發明硏究者爲解決上述課題著眼於利用高溫高壓水 -6 - 200847935 蒸汽處理薏仁之方法。以高溫高壓水蒸 穀物，可預料到占有穀物未利用成分之 素等會被水解而產生單糖類、雙糖類、 分在高溫高壓下呈溶解狀態，在常溫常 中有固化之特性。該特性成爲製造上之 包括逸出系外及隨而產生之回收上之損 化，對於裝置中下流之負荷之增加等處 問題之產生。另外，處理後該成分會強 備上，使處理後原料之回收極爲困難， 之問題。目前，占有飲料市場上大半， 上，如何確保較多產量，且降低製造成 皆成爲重要課題。就香味有關問題而言 溫高壓水蒸汽處理方法，尙無法充分解 苦味之香味品質上之課題。 本發明硏究者爲解決上述課題，銳 到不同於大麥或玉米等穀類而具有硬榖 爲更有效率地萃取內容物成分，事先； 而，對於薏仁以不脫穀•不粉碎而附有 溫局壓水蒸汽處理’另就水蒸汽處理前 煎之需要。更藉連續性以水蒸汽通氣， 均一性之可能或回避黏著在設備上之可 可以獲得香味提升之薏仁加工品，且在 製造之薏仁之處理方法，而完成了本發 本發明提供一種將整粒焙煎之薏仁 汽處理包括薏仁之 大半之澱粉•纖維 寡糖類等，這些成 壓下之低水分狀態 大課題。換言之， 失，品質之不均一 理中熔融成分有關 硬地黏著在處理設 更增加回收損失上 之茶飮料品之製造 本1保有局品質％ ，以往之薏仁之高 決包括減少惡臭或 意硏究結果，注意 皮之意仁。一^般， 瓶與粉碎處理。然 榖皮下整粒施與高 之薏仁探討有無焙 探討其確保品質之 行性等，終於發現 工業生產上能簡單 明。 ，以有效處理流量 200847935 之高溫高壓水蒸汽，藉有效處理時間，連續性通氣處理而 得薏仁加工品爲其特徵之薏仁之處理方法。 本發明又提供該高溫高壓水蒸汽中，該溫度係約1 6 0 〜2 1 0 °C範圍，其中以約1 8 0〜2 0 5 °C爲較佳，以約2 0 0 °C 前後爲更佳，該壓力係 0.1〜3.OMPa，其中以 1.〇〜 2 .〇MPa爲較佳之上述薏仁之處理方法。 本發明又提供上述有效處理流量係薏仁1 k g計，0.1 〜100kg/hr，其中以 〇·5〜20kg/hr爲較佳，以 0.5〜 10kg/hr左右爲更佳之上述薏仁之處理方法。 本發明又提供上述有效處理時間係約0 · 5分鐘以上而 約30分鐘未滿，其中以約丨分鐘〜約20分鐘爲較佳，以 約3分鐘〜約1 〇分鐘爲更佳，尤以約5分鐘左右爲最佳 之上述薏仁之處理方法。 本發明又提供上述水蒸汽係飽和水蒸汽之上述薏仁之 處理方法。 本發明又提供利用上述任意之處理方法以處理整粒焙 煎之薏仁，提高萃取率之飮食品用之薏仁加工品。 本發明又提供一種包括將整粒焙煎之薏仁，以約1 6 0 〜2 1 0 °C，其中以約1 8 0〜2 0 5 °C爲較佳，以約2 0 0 °C左右 爲更佳之飽和水蒸汽，連續性通氣處理約0.5分鐘以上而 約30分鐘未滿，其中以約1〜20分鐘爲較佳，以約3〜 1 〇分鐘爲更佳，尤以約5分鐘左右爲最佳，而獲得薏仁 加工品之步驟；以及用溶劑萃取該薏仁加工品而獲得薏仁 加工品萃取液之步驟之飲料之製造方法。據該製造方法所 -8- 200847935 得飲料，能改善其香味，且該製造方法可提供工業生產用 途。 本發明又提供上述薏仁加工品中之食品纖維含量較之 處理前之薏仁（例如90重量％以下，其中以80重量°/。以下 爲較佳，以75重量％以下爲更佳）減少之上述薏仁之處理 方法。 本發明又提供上述薏仁加工品中之澱粉含量較之處理 前之薏仁減少之上述薏仁之處理方法。 本發明更提供上述薏仁加工品中之糖類含量較之處理 前之薏仁增加（例如1 〇重量％以上，其中2 0重量％以上爲 較佳，尤以3 0重量％以上爲更佳）之上述薏仁之處理方 法。 本發明更提供上述薏仁加工品中之寡糖類，特別是麥 芽糖寡糖類含量較之處理前之薏仁增加之上述薏仁之處理 方法。 本發明更提供上述薏仁加工品中之吡畊類，特別是烷 基吡哄類，更特別是2 -乙基-3 ·甲基吡哄含量較之處理前 之薏仁增加之上述薏仁之處理方法。 本發明更提供上述薏仁加工品中之吡哄類之種類較之 處理前之薏仁增加之上述薏仁之處理方法。 本發明更提供利用溶劑萃取薏仁加工品時，較之處理 前之薏仁改善其萃取率（例如10%以上，其中以15%以上 爲較佳，或2倍左右）之上述薏仁之處理方法。 本發明更提供藉由上述處理方法所得到之薏仁加工 -9 - 200847935 pp ° 本發明更提供上述薏仁加工品萃取液較之薏仁萃取液 增加其寡糖類含量之上述飲料之製造方法。 本發明更提供上述薏仁加工品萃取液較之薏仁萃取液 改善其香味，減少惡臭•苦味之上述飮料之製造方法。 本發明更提供據上述飮料之製造方法所得飮料。 (薏仁） 本發明說明書中倘若無特別註明，「薏仁」一詞指薏 仁之種籽。本發明處理方法所使用薏仁乃係禾本科黍亞科 之一年生草本（學名爲 Coix lachryma-jobi var.ma-yuen)之 種好（果實成熟爲黑褐色時（一般爲9〜1 〇月間）所收穫， 但是品種、產地，等級等並無特別限制。薏仁之種籽具有 茶褐色之外榖（總苞），可藉脫穀而去除，又，該外榖內側 之淡褐色之薄皮（護穎，內外穎）可藉精製而去除。一般， 爲有效地萃取硬穀之內容成分在事前施與粉碎處理，本發 明之處理方法中，就處理中之熔融成分之逸出系外及所伴 隨之回收損失，品質之不均一化，對於設備之負荷，處理 後對於處理設備之該成分之強固之黏著等之回避之觀點而 言，本發明處理方法所使用薏仁以不脫穀·不精製，附有 外縠之未脫穀之薏仁爲較佳’特別是使用未經粉碎步驟之 整粒薏仁爲更佳。又，經保存•搬運等而多少粒形欠損程 度者也包含在整粒薏仁範圍。如同下述實施例1所記載， 使用整粒薏仁時，較之使用粉碎薏仁者，利用本發明之處 -10- 200847935 理方法處理後之原料對於設備殆無黏著發生，工業生產 時，容易回收薏仁加工品。又，從薏仁去除刺激性而不好 之香氣之成分下，尙可抑制有貢獻於芳香成分在處理後經 由排除水蒸汽中逸出。 本發明之處理方法所使用之薏仁，可爲新鮮者，經乾 燥者或經焙煎者，就所得薏仁加工品之香味而言，尤以利 用焙煎薏仁爲最佳。本說明書中所使用焙煎機，焙煎方 法，焙煎程度並無特別限制。一般使用之焙煎機，例如水 平型（橫卧式）輥箱式焙煎機等；焙煎方法以加熱方法而分 類有例如直火式、熱風式、遠紅外光式、微波式等方法。 例如使用原盤焙煎機MB-2CODR-AP，將整粒薏仁以約爲 200°C焙煎約15分鐘而得整粒焙煎之薏仁。穀物之焙煎程 度，其採用之指標一般使用L値（明度）而定義。本發明之 處理方法中，例如L20(焙煎度高）〜L50(焙煎度低），特別 是使用L30〜L35範圍之L値之整粒焙煎之薏仁爲更佳。 (高溫高壓水蒸汽） 本發明之處理方法中所使用高溫高壓水蒸汽說明如 下。 水蒸汽之種類：水蒸汽之種類並無特別限制，飽和水 蒸汽、過熱水蒸汽、過飽和水蒸汽等皆可使用，就作業 性，操作性之觀點而言，以飽和水蒸汽爲較佳。又，產生 水蒸汽之設備也無特別限制，可使用水蒸汽鍋爐，日本式 鍋爐等。水蒸汽之水質以由純水所產生之純水蒸汽爲較 -11 - 200847935 佳，祗要食品處理上可使用之水質別無限制，視情況’考 慮對於設備之負荷，從蒸餾水，脫鹽水，自來水，鹼性離 子水，海洋深層水，離子交換水，脫氧氣水或含有水溶性 有機化合物（例如酒精等）或無機鹽類之水等選擇適用者製 造水蒸汽。又，在處理後之薏仁加工品之品質容許範圍 內，水蒸汽之一部分可循環使用。又，本發明之處理之 際，以抑制氧化反應爲目的，可使用從脫氣水所製造之水 蒸汽。本發明之處理方法中，處理之際之氧氣濃度，以一 般溶氧測定儀（D0計）等周知方法測定時，約在0〜lpg/ml 範圍。 溫度及壓力條件：高溫高壓水蒸汽之溫度，一般在約 100〜240 °C範圍，其中，以約160〜210°C爲較佳，以約 180〜205 °C爲更佳，尤以約20(TC左右爲最佳。當處理溫 度過低時，濃味或甘味，芳香之賦與效果，或去除惡臭· 苦味之效果減低，相反地，溫度過高時，焦臭增強。 高溫高壓水蒸汽之壓力，一般在0」〜3.OMPa範圍， 尤以1.0〜2.0MP a爲更佳。壓力愈高，酸味•雜味成分之 除去率愈高，另一方面，壓力過高，也會發生焦味以及新 酸味成分。又，本發明中，壓力以飽和水蒸汽壓爲較佳。 又，本說明書所使用「壓力」一詞乃指「表壓力」。因 此，例如「壓力〇·1 MPa」換算成絕對壓力時，應爲大氣 壓力加上〇. IMPa之壓力。 又，使用飽和水蒸汽爲高溫高壓水蒸汽時，濕度條件 和壓力條件成爲相對應之關係，相當於約1 5 (TC〜2 1 0 -12· 200847935 之溫度時之壓力，約爲0.35〜1.8MPa。 (連續性通氣處理） 本發明中所使用「連續性通氣處理」一詞，乃指以所 定壓力及/或溫度之水蒸汽處理薏仁之際，在排氣閥維持 常開之狀態下進行，或在排氣閥半連續性下保持打開狀態 下進行處理之方法。更具體而言，具有水蒸汽導入配管及 水蒸汽導出配管之耐壓性壓力容器中供應薏仁，將水蒸汽 導出配管之閥常開下或半連續性打開狀態下，把水蒸汽經 由水蒸汽導入配管流向水蒸汽導出配管，使壓力容器中之 薏仁連續性接觸水蒸汽之處理方法。 本說明書中，連續性通氣處理之際，關閉排氣閥進行 相同處理，就成爲非通氣處理。其他非通氣處理之例如使 用蒸煮鍋或高壓鍋處理之方法。例如使用蒸煮鍋時，一般 使用水蒸汽處理對象材料之際，到達所定壓力（或溫度） 時，關閉通氣閥保持所定時間而進行。 (設備之種類） 本發明之處理所使用設備之種類並無特別限制，祗要 能藉高溫高壓水蒸汽可控制其連續性通氣處理之設備，無 論是橫卧型或竪立型，分批式或連續式之設備皆可採用。 例如下文之實施例中所使用之設備可供利用。 (加工槽及管路） -13- 200847935 本發明之處理方法中，爲安定地處理薏 之薏仁加工品，必須控制所通導之水蒸汽之 理時之設備內之溫度和壓力。主要的控制方 導之水蒸汽之溫度和壓力間之相關性’而控 度及壓力。具體而言，對於任意之加工槽之 選擇並設計好有關所通導之水蒸汽之適妥之 材質，管路數等，再以控制閥等能自由控制 加工槽，藉保持加工槽內在所希望之一定壓 以所欲處理流量通導水蒸汽而進行。 (有效處理流量） 本發明之處理方法中，藉高溫高壓水蒸 際之有效處理流量，乃指可得所欲薏仁加工 處理流量。該處理流量可據接觸原料單位重 位時間計之重量而設定。機械上之設定可藉 流量而進行。本發明之處理方法中之有效處 1kg薏仁計，0.1〜l〇〇kg/hr範圍，其中以 〇·5〜20kg/hr爲較佳，尤以0.5〜10kg/hr爲 (有效處理時間） 本發明之處理方法中，以高溫高壓水蒸 際之有效處理時間，乃指可得所欲薏仁加工 處理時間，一般以約0 · 5分鐘以上而約3 0 爲佳，其中以約1〜2 0分鐘範圍爲較佳，以 仁而得高品質 處理流量及處 法乃利用所通 制設備內之溫 形狀或材質， 管路徑，配管 之設備安裝在 力及溫度下， 汽通導處理之 品上可容許之 量計之水之單 調整總水蒸汽 理流量一般爲 1 k g薏仁計， R佳。 汽通導處理之 品上可容許之 分鐘未滿範圍 約3〜1 0分鐘 -14- 200847935 範圍爲更佳，尤以約5分鐘左右爲最佳。當未滿約〇. 5分 鐘時，對於薏仁加工品之香味提升效果少，相反地，超過 約3 0分鐘時，水熱反應過度，無法獲得良好的香味品 質。更就處理所用高溫高壓水蒸汽之溫度間之相關而言， 溫度愈高時時間可較短，溫度愈低時有效處理時間必須較 長之傾向。 (水蒸汽之流向） 本發明之處理方法中，以高溫高壓水蒸汽連續性通導 處理之際。水蒸汽之流向並無特別限制，對於所處理薏仁 而言，由上向下，由下向上，由外向內，由內向外等流向 皆可採用。 (水蒸汽之排出） 本發明之處理方法中，以高溫高壓水蒸汽連續性通導 處理之際，所排出水蒸汽當考慮其操作環境，較之直接排 出，不如利用冷凝器等經冷凝以液體回收爲較佳。又在可 得所欲薏仁加工品之範圍內，可將所通導水蒸汽再循環提 供通導處理使用。所排出之水蒸汽’例如含有酸味成分或 惡臭成分等令人感覺刺激性之香味成分。 本發明之處理方法使用在薏仁以外之榖類’例如大 麥、糙米、玉米等之際，皆可看到高溫高壓下之熔融成分 逸出系外或處理後黏著在處理設備等情形，因此’其工業 生產上之利用尙待改進。 -15- 200847935 上述局溫局壓水蒸汽處理之後，尙可追加周知之 理。該處理之例如粉碎’萃取（包括超臨界萃取），乾 (真空乾燥等）等，惟非侷限於上述例舉範圍。例如追加 燥處理之際，在高溫高壓水蒸汽處理終了後，將反應容 內進行脫氣成爲真空，保持15〜30分鐘左右而進行真 乾燥。藉積極追加該乾燥步驟，可有利於之後之粉碎或 存等。又，上述真空乾燥在工業生產薏仁加工品之際， 能簡便進行。 (薏仁加工品） 本發明說明書中，倘若無特別註明，以本發明之處 方法所處理之薏仁，簡稱爲「薏仁加工品」。該薏仁加 品之形狀基本上和處理前相同爲粒狀，但由於經過加熱 典型而言，較之處理前若干呈現褐色。 (吡畊類） 上述薏仁加工品和本發明之處理方法所處理前之 仁，就香氣面比較時，其刺激性香氣去除而賦與芳香性 氣。特別是吡哄類，更特別是以2-乙基-3-甲基吡哄爲 心之香氣成分含量及其種類，較之處理前之薏仁有增加 此處所謂吡哄類，乃指吡哄及吡哄架構之2,3,5,6 置上有甲基或乙基取代基者。吡哄類已知爲麥茶等所含 氣成分之代表性成分，也已知有抑制血小板之凝聚’使 栓不易產生之作用。上述薏仁加工品中，較之處理以前 處 燥 乾 器 空 保 也 理 工 薏 香 中 〇 位 香 血 之 -16 - 200847935 薏仁增加之吡哄類，例如吡哄、甲基吡哄、2,5-二甲基啦 哄、2,6-二甲基吡哄、乙基吡哄、2,3-二甲基吡哄、2-乙 基—6 -甲基吡哄、2 -乙基-3 -甲基吡哄、2，3,5 -三甲基吡哄 等，其中以烷基吡哄類，特別是2,3·二甲基吡哄、2-乙 基-6-甲基卩比哄、2 -乙基-3-甲基卩比哄爲較佳。尤其以2 -乙 基-3 -甲基吡哄具有胡桃似之加熱香氣，推測對於甜香爲 特徵之香氣之賦與有貢獻。 含有吡哄類香氣成分之含量，可藉業界周知方法測 定，例如以下文實施例2所記載方法測定其是否能檢測做 爲判定指標而進行。吡哄類含量及/或可檢測吡哄類種類 愈多，賦與萃取液之芳香愈增，認爲可得香氣上更良好之 薏仁加工品。 (食品纖維、澱粉、寡糖） 另外，上述薏仁加工品如下文中實施例所示’較之處 理前具有食品纖維•澱粉含量減少’例如麥芽糖寡糖等糖 類之含量增加之特徵。此乃薏仁中之澱粉等經水熱反應而 水解，產生單糖、雙糖、寡糖等所造成，藉此薏仁加工品 及其溶劑萃取液被賦與甘味。 此處，寡糖乃指2〜10個左右之單糖藉糖苷鍵結合而 成構造之物質之總稱，上述薏仁加工品中，較之處理以前 之薏仁增加之寡糖，例如有3〜6個左右之單糖以糖音鍵 結合而成之寡糖類，具體例如麥芽三糖、麥芽四糖、麥芽 五糖、麥芽六糖等。 -17- 200847935 食品纖維、澱粉、糖類（寡糖等）之含量可藉業界周知 方法測定，例如採用下文中實施例2所記載方法測定時， 較之處理前之薏仁、薏仁加工品之食品纖維含量減成例如 90重量％以下，其中以減成80重量％以下爲較佳，以減 成75重量％以下爲更佳。糖類含量例如增加丨〇重量％以 上’其中以增加20重量％以上爲較佳，增加30重量％以 上爲更佳（參照圖i)。又，例如使用下文中實施例2所記 載方法測定時，較之處理前之薏仁、薏仁加工品之澱粉含 量減少而麥芽糖寡糖含量增加（參照表2)。寡糖類含量多 時’賦與萃取液之甘味增加，在呈味方面可成爲良好之薏 仁加工品。 據本發明之處理方法，在香味方面成爲良好之薏仁加 工品’經冷卻、乾燥（真空乾燥、熱風乾燥等）之後，按照 常法可保存在穀倉等。 (薏仁加工品萃取液） 本發明之薏仁加工品可直接或經粉碎後，採用業界周 知技術使用於飮料、甜心類、飯類等之飮食品原料用途。 其最佳實施形態爲粉碎薏仁加工品，將該薏仁加工品之粉 碎物以溶劑萃取而得薏仁加工品萃取液，以該萃取液做爲 飮料之原料。 爲取得薏仁加工品萃取液時，該薏仁加工品之粉碎程 度’可考慮作業效率或所欲萃取液濃度爲基準，由業者容 易自行決定。粉碎程度過高，過濾加工品粉碎物而得萃取 -18- 200847935 液之際，所需時間過多而不宜。粉碎程度過低，萃取程度 不充分。例如利用輥筒粉碎機粉碎而得篩眼2mm mesh之 篩過率約爲5 0 %程度之薏仁加工品’就能得薏仁加工品萃 取液。 爲取得薏仁加工品萃取液之際’所使用溶劑並無任何 限制，祗要是適合於萃取任意溶劑均可採用。其中以水性 溶劑爲較佳，最簡便乃使用水。水之種類祗要處理食品容 許使用之水質就行，例如蒸餾水、脫鹽水、自來水、鹼性 離子水、海洋深層水、離子交換水、脫氧水或水溶性有機 化合物（例如酒精等）或含無機鹽類之水等均可採用。萃取 之際，必要時爲提升萃取效率有效果之物質，例如碳酸氫 鈉、維生素C等可添加使用。取得萃取液之際，萃取溫度 或萃取時間可由業者適妥設定，例如可按照下文中實施例 5所記載條件而進行萃取。 本發明之薏仁加工品用溶劑萃取時，具有較之處理前 萃取率有提升之特性。此乃由於水解而以單糖、雙糖、寡 糖等爲主之分子量較小之可溶性固形物增加所造成，據 此，薏仁中之未利用成分成爲容易利用。藉萃取率之提 升，可由較少原料而得較多固形物，所以可期待提高生產 力之效果。 萃取率以萃取液中之可溶性固形物量爲指標，可使用 業界周知方法而測定，例如下文中實施例5所記載方法， 可用以測定Brix値，由測定値依據下式（式中，回收液量 乃指萃取液量）計算時， -19- 200847935 萃取率（％卜[(萃取液Brix + 100)χ回收液量（g) + 原料薏仁重量（g ) ] X 1 〇 〇 將上述薏仁加工品以溶劑萃取時，較之處理前之薏 仁’其萃取率提升10 %以上爲佳，其中以提升15 %以上爲 較佳’或提升2倍左右（例如提升15%— 2 5 %以上爲更佳， 提升1 5%— 30%以上爲尤佳，或提升20%— 40%左右爲最 佳）爲最佳。 本發明之薏仁加工品用溶劑萃取時，較之本發明之處 理以外，其他皆以相同條件萃取所得處理前之薏仁之萃取 液，具有萃取液中之糖類會增加之特徵。特別是較之處理 前之薏仁之萃取液，具有10個左右之單糖結合而成之糖 類（寡糖）增多之特徵。此乃薏仁中之澱粉經水熱反應而水 解所造成，藉此薏仁加工品萃取液及使用該萃取液之飲料 被賦與獨特之香味。 萃取液中之糖類含量可使用業界周知方法測定，例如 可使用下文中實施例5所記載方法測定之。 又，該薏仁加工品萃取液較之本發明之處理以外，其 他皆以相同條件萃取之處理前之薏仁之萃取液，具有香味 提升、惡臭•苦味減少之特徵。是否具有該特徵，例如可 藉下文中實施例5所記載官能評估方法判斷之。又，有關 香味之特定成分（例如上述吡哄類等之香氣成分，可溶性 固形物（寡糖類等）等之呈味成分等），惡臭、苦味有關特 -20- 200847935 定成分（例如存在於薏仁中，被視爲惡臭、苦味有關 分等）等，可藉測定其含量而判定。 使用該薏仁加工品萃取液，可使用業界周知方法 其飲料。本發明者使用該薏仁加工品萃取液製造飮料 該飲料由專業官能評估者進行評估結果，較之本發明 理以外’其他皆用相同條件萃取所得處理前之薏仁之 液所製成飮料，確知其香味評價高，惡臭、苦味減低 該飮料可適度含有飲料常用添加劑，例如水、 類、抗氧化劑、香料、各種酯類、有機酸類、有機 類、無機酸類、無機酸鹽類、無機鹽類、乳化劑、 劑、糖類、甘味料、果汁、蔬菜萃取物類、花蜜萃 類、茶精類、酸鹼値調整劑、品質安定劑等，可單獨 配混合使用。 (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 &料中特別是茶調合品之原料之一種，需要時再和其 口原料’液體茶精等一起使用。茶調合品可按照常 ® ’也可在茶飲料製造廠製造。或製成茶包或液體茶 亦行。 lit _所稱「茶調合品」乃指使用複數茶葉或榖物 王口 β之才、Ιλ料（參照最新•清涼飮料，光琳書院，平反 年 9 Η 3 0 in 曰刊行）。即，僅使用麥類爲原料之所謂’， ’也包括在上述定義中之「茶調合品」裡。「茶 連成 製成 ，就 之處 萃取 〇 酒精 酸鹽 酸味 取物 或調 做爲 他調 法製 精等 而成 ^ 15 麥茶 調合 -21 - 200847935 品」使用複數種原料，特別以穀物系原料爲中心，再混合 包括「茶」之葉狀原料爲一般方法。據此，能呈顯單一種 原料無法表現之各種風味，又能攝取複數種類之自然材料 之成分’原料可大別爲植物原料及其他原料（菌類等），植 物材料中例如使用穀物種實（薏仁、大麥、糙米、黃豆、 玉米等），使用葉片（茶葉、柿葉、枇杷葉、山白竹葉、土 常山葉等），其他部分（莖枝、花瓣等、昆布、番紅花等） 等可供採用，其他原料可使用松茸、靈芝等。茶調合品之 製造步驟，以PET容器裝時，可經由「萃取」—「澄清· 冷卻」—「分離」->「殺菌•冷卻」->「塡充•密封」 等，使用金屬容器裝時，經由「萃取」—「澄清•冷卻」 -「分離」—「塡充•密封」—「殺菌•冷卻」等爲常用 製程（參照最新•清涼飲料，光琳書院，平成1 5年9月3 0 曰刊行）。本發明之薏仁加工品可使用業者周知方法利用 在茶調合品之製造，例如由本發明之薏仁加工品以外之原 料（包括薏仁）製造之茶調合品中，再混合以本發明之萃取 液而成由本發明之薏仁加工品混合在其他原料所成混合物 取得萃取液做爲茶調合品等之步驟可供採用。 藉使用本發明之薏仁加工品做爲茶調合品之製造用 途，不僅可期待薏仁所知各種藥效（利尿、鎭痛、消炎、 滋養強壯、美膚、抗潰瘍、增加新陳代謝等）賦與在茶調 合品而得能抑制惡臭•苦味、提升甘味、濃味等之茶調合 品0 -22- 200847935 發明之效果 依照本發明之處理方法可得提升香味之薏仁加工品及 其萃取液。又，該處理方法具有工業生產上也能簡易實施 之特徵。使用據此所得薏仁加工品及其萃取液，可得具有 獨特香味之飮料。 【實施方式】 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。又，下文之實施例中，就整粒焙煎薏仁施與 高溫高壓水蒸汽連續性通導處理而得者方便上稱爲「（薏 仁）加工品」。 實施例1整粒薏仁及粉碎薏仁之水蒸汽處理 就整粒焙煎薏仁及粉碎焙煎薏仁使用高溫高壓水蒸汽 進行連續性通導處理，而同時進行水蒸汽處理及水熱反 應。 具有水蒸汽輸入配管，水蒸汽輸出配管之耐壓 3. OMP a之SUS 3 16製耐壓容器（日阪製作所公司製品，高 溫濕熱處理裝置HTS-70/1 60，內容量爲200 L)中，放入 6 0kg之整粒焙煎薏仁（焙煎度：L3 5)，從水蒸汽輸入配管 以1.7MPa(約2 0 5 °C )之高濕高壓水蒸汽（飽和水蒸汽），依 照lkg之薏仁計，2.0kg/hr之流量進行連續性通導，施與 壓力1.7MPa，溫度約205 °C，3分鐘之處理，而得高溫高 壓水蒸汽處理整粒焙煎薏仁（加工品1)。該方法稱爲處理 -23- 200847935 方法1。所排出之水蒸汽經由冷凝器冷凝回收（下文中稱 爲排洩水）。包括升溫步驟等，共得20kg之排洩水。 對照使用整粒焙煎薏仁預先以輥筒粉碎機（三庄工業 公司製品，250方型mm輥筒粉碎機）粉碎而得粉碎焙煎薏 仁（篩眼2mm mesh之篩過率約爲50%)之外，皆按照處理 方法1相同步驟進行高溫高壓水蒸汽處理，而得高溫高壓 水蒸汽處理粉碎焙煎薏仁（對照品1)。該方法稱爲對照方 法1。就處理方法1及對照方法1比較其排洩水及處理後 之原料狀態之結果示於表1中。 表1 處理方法1 對照方法1 排洩水 殆無色，有刺激性香氣 茶褐色，有芳香氣 處理後原料 殆無黏著在設備 顯者黏著在設備上 由表1中可知對照方法1，其薏仁中之良好香味成分 逸流在排洩水中，同時排洩水也著有顏色。又，處理方法 1及對照方法1相比較之下，處理後之原料對於設備之黏 著情形也有差異。此乃排出水蒸汽中之薏仁之特定成分在 常溫下固化所造成，工業生產之際必須考慮因素。 實施例2高溫高壓水蒸汽處理整粒焙煎薏仁，整粒 焙煎薏仁及整粒薏仁 比較高溫高壓水蒸汽處理整粒焙煎薏仁，整粒焙煎薏 -24- 200847935 仁及整粒薏仁之成分。 使用實施例1所示相同設備，放入75kg之整粒焙煎薏 仁（焙煎度：L3 5)於耐壓容器中，從水蒸汽輸入配管以 1.4MPa，約200°C之高溫高壓水蒸汽，按照焙煎薏仁1kg 計，使用1.5kg/hr之流量進行連續性通導，處理5分鐘， 而得高溫高壓水蒸汽處理整粒焙煎薏仁（加工品2)(該方法稱 爲處理方法2)。 對照使用未經高溫高壓水蒸汽處理之整粒焙煎薏仁（焙 煎度：L35)爲對照品2，未經水蒸汽處理且未焙煎之整粒薏 仁（泰國產）爲對照品3。就加工品2，對照品2及對照品3 進行基本成分，寡糖及香氣成分之分析而進行成分之比較。 基本成分分析結果示於圖1。分析結果以除去水分之乾 物換算百分比率表不之。分析成分及分析方法如下述。 水分：採用定壓加熱乾燥法；蛋白質：採用基耶達法 (換算係數：6.25);脂質：酸分解法；灰分：直接灰化法； 糖類：依照營養表示基準（日本平成15年厚生勞動省公告第 176號）所示計算方法；食品纖維：採用酵素-重量法。 由圖1可知依據處理方法2進行高溫高壓水蒸汽處理 之加工品2，可見到一般焙煎處理（對照品2)中無法看到 之食品纖維減少，糖類增加之傾向。 其次，就糖類中寡糖以高速液體層析法，澱粉以酵素 法分析之（日本食品分析中心）。麥芽糖寡糖及澱粉之含量 示於表2。又，該値爲原料100g中之g數，寡糖之檢測 極限爲 0.05(g/100g)。 -25- 200847935 表2 檢測極限 加工品2 對照品2 對照品3 0.05 麥芽三糖 0.34 ND ND 0.05 麥芽四糖 0.35 ND ND 0.05 麥芽五糖 0.34 ND ND 0.05 麥芽六糖 0.34 ND ND 澱粉 1.2 3 1.8 3 1.2 由表2可知未經高溫高壓水蒸汽處理之對照品2及對照 品3無法檢測之各種麥芽糖寡糖在加工品2中增加，而澱粉 則減少。據此表示薏仁中之澱粉因爲水熱反應而水解，產生 寡糖等。 更進而分析加工品2，對照品2及對照品3之香氣成 分。分別封入各試料固體於密閉容器中，再利用GC/MS測 定之。測定條件詳示於表3中，測定結果示於表4中。 表3 GC/MS測定條件 測定設備 Agilent Technologies 製 GC/MS-5973N 分離管 SUPELCOWAXIO 〇.25mm0 x30m (膜厚 〇·25 μιη) 溫度條件 5 0°C (5min·)— 10°C /min. — 2 5 0°C (〇min.) 載氣流量 氨 1 ml/min. 注入法 對開（1 : 18) 注入口溫度 23 0〇C 界面溫度 28 0〇C 測定質量數 3 0 〜5 0 0 amu 注入量 1 ml -26- 200847935 表4 推定成分名稱 加工品2 對照品2 對照品3 乙醛 〇 〇 〇 二甲硫醚 〇 丙酮 〇 〇 〇 2 -甲基呋喃 〇 甲醇 〇 〇 〇 3-甲基丁醛 〇 〇 〇 乙醇 〇 〇 2-戊酮 〇 〇 〇 3-己酮 〇 二甲二硫醚 〇 〇 己醛 〇 〇 〇 庚醛 〇 〇 十一碳院 〇 〇 〇 吡哄 〇 〇 2-戊基呋喃 〇 〇 甲基吡哄 〇 〇 辛醛 〇 〇 2，5 -二甲基吡畊 〇 〇 2,6-二甲基吡哄 〇 〇 乙基吡哄 〇 〇 2,3-二甲基吡哄 〇 2 -乙基-6 -甲基卩比哄 〇 十四碳烷 〇 〇 〇 壬醛 〇 2 -乙基-3 -甲基卩比哄 〇 呋喃醛 〇 〇 1-(2-呋喃基）乙酮 〇 吡咯 〇 苯甲醛 〇 5_甲基-2-呋喃羧基醛 〇 〇 十六碳烷 〇 〇 2-呋喃甲醇 〇 〇 2-甲氧基酚 〇 〇 麥芽醇 〇 -27- 200847935 表4中，由GC/MS-TLC測得者以〇示之。其結果在 對照品2及對照品3中未能測得而在加工品2測得成分有 2-乙基-3-甲基吡哄等烷基吡哄類。一般，2-乙基-3-甲基 吡哄已知具有胡桃狀甜香之加熱香氣，並獲知據處理方法 2可得未焙煎薏仁或焙煎薏仁也沒有之各種具有特性之香 氣成分。又，藉施與處理方法2也知悉有些香氣成分會無 法檢測其存在。 實施例3 各種條件下之薏仁之高溫高壓水蒸汽處理 及其香味評估 使用整粒薏仁爲原料，就水蒸汽處理前有無焙煎，高 溫高壓水蒸汽處理時有無導氣，處理溫度及處理時間，按 照表5所示改變條件（約200°C，（約1.4MPa)，約1 8 0 °C (約1 .OMPa)，約160°C (約〇.6MPa))，依照實施例2之處 理方法就整粒薏仁施與高溫高壓水蒸汽處理。高溫高壓水 蒸汽處理時未通導氣體，在實施例2之處理方法中，關閉 排洩水閥（排氣閥）而處理之。對於表5中所示加工品或對 照品2g，用90 °C之離子交換水1〇〇 ml，5分鐘之條件萃 取而得萃取液，由3名官能評估專家進行香味評估。其結 果以及自由批評一起示於表5。又，香味評估以◎示最 佳；以〇示較佳，以△示不佳表示，並將3名之評估平均 値記載於表5中。 -28- 200847935 表5 焙煎 水蒸汽 通導 處理溫度 CC) 處理時間 (分鐘） 香味 評估 自由評估 加工品2 有 有 200 5 ◎ 有良好甜香、有濃味、清爽 加工品3 有 有 200 1 〇 微有甜香、稍有濃味 力口工品4 有 有 200 0.5 Δ 有特性之香氣較少、微有濃 味 加工品5 有 有 180 5 〇 微有甜香，有濃味 加工品6 有 有 160 5 Δ 有特性香氣較少、濃味較少 加工品7 有 有 200 20 〇 微有甜香、確有濃味 力口工品8 有 有 200 30 Δ 香氣較少、有過焙煎感覺 對照品4 Μ ^\\\ 有 200 5 Δ 外皮確有加熱、內有土臭感 對照品5 有 Μ j \\\ 200 5 Δ 焙煎過分、各部位不均一 由表5可知以200 °C (約1.4MPa)，5分鐘之處理條件 進行高溫高壓水蒸汽處理所得加工品2(和實施例2之加工 品2相同）之熱水萃取液具有最佳香味品質，藉改變處理 條件香味品質也會發生變化。又，以所得處理品所得熱水 萃取液之香味品質爲判斷基準時，確認高溫高壓水蒸汽處 理前之焙煎及高溫高壓水蒸汽處理之際之連續性通氣可得 較佳效果。 實施例4對於各種原料之高溫高壓水蒸汽處理 對於薏仁以外之原料進行高溫高壓水蒸汽處理。 採用加拿大產大麥，日本產糙米，美國產玉米爲原料， 不加以粉碎而直接以整粒狀使用。利用熱風焙煎機以200 °C，約1〇分鐘之條件下焙煎，進行伴有連續性通導之水蒸 汽處理（1.4MPa，200°C，5分鐘）。其結果，無論是大麥、 -29- 200847935 糙米、玉米皆確認有高溫高壓下熔融成分逸出系外，以及 處理後之原料黏著在處理設備之情形。大麥、縫米、玉米 之基本成分（水分、蛋白質、脂質、灰分、碳水化合物）之 平衡皆和薏仁沒有很大變化。因此，高溫高壓水蒸汽處理 之際看到不相同結果，可能是薏仁較之其他原料具有獨特之 硬穀皮覆蓋整體所造成。 實施例5萃取液及飮料之製造 使用上述高溫高壓水蒸汽處理所得薏仁處理品，製造 萃取液及飲料。 (萃取液） 粉碎實施例2所得加工品2(2 00g)，使用5L之90。(：之 熱水’進行1 5分鐘滴液萃取之後，再行固液分離，而得加 X萃取液1。對照使用對照品2(未進行水蒸汽處理之焙煎薏 仁）’按照相同操作製得對照品萃取液i。 就萃取液測定糖度（Brix，使用 Atag0公司製品，數位 糖度折射計RX-5000 α )之結果，加工品萃取液！乃爲約 4.5L之Brix 1·5(相當於可溶性固形物15g/L)之溶液，萃取 率爲34% °另一方面，對照品萃取液1係爲約4.5L之Brix 〇·7之溶液’萃取率爲16%。此處，萃取率係依照下式求 得。 萃取率（％)=[(萃取液Brix+100)x回收液量（g) +原料薏仁 重量（g)]xl〇0 -30- 200847935 藉處理方法2高溫高壓水蒸汽處理，確知萃取率有提升 之趨向。 (飲料） 其次，2L之加工品萃取液1中加入2g之碳酸氫鈉及 2g之維生素C，再加入純水調整爲8L，在120°C，4分鐘之 相等以上條件下殺菌後，塡充於500ml之PET瓶中，最後 獲得加工品飮料1。另一方面，使用對照品萃取液1做爲對 照，按照相同製造方法獲得對照品飮料1。 /?尤加工飲料1及W照品飲料1進彳了多糖類分析之結果示 於圖2，分析條件如下： 分離管：東曹公司製品，TSK-GEL ALPHA-M;液體層 析儀：島津公司製品；檢測器：RID-10A ; A液：1〇〇%水 (僅A液）；流速：〇_ 6ml/分鐘；分析時間：40分鐘。 如圖2所示，加工品飮料1不同於對照品飲料1，在檢 測時間3 0分鐘處產生高峰。由該高峰之存在，可知加工品 飮料1中存在於葡萄糖換算計10個鏈鍵左右之糖類。此乃 原料中之澱粉減少而寡糖等增加，跟實施例2所得結果同樣 可知藉處理方法2之高溫高壓水蒸汽處理，原料中之未利用 成分能有效地利用，原料中之糖類等之萃取率提升，萃取所 得飮料中賦與特殊之香味。 其次就加工品飮料1及對照品飮料1由品評專家進行官 能評估。香味評估由3名品評專家藉評分法進行，計算出平 均値。評分5不優良，4示稍優，3示普通，2示稍差，1示 -31 - 200847935 差’行5階段評估。又，薏仁固有之惡臭•苦味之評估，以 評分3示感覺惡臭·苦味，2示稍感覺惡臭•苦味，丨示不 感覺惡臭•苦味，進行3階段評估。 其結果示於表6。就香味而言，加工品飮料1較之對照 品飮料1獲得高評價結果。又，加工品飲料1具有甜香、濃 味之自由評估。再就惡臭•苦味而言，加工品飮料i較之對 照品飮料1，其惡臭•苦味較少之評估結果。 表6 加工品飮料1 __^照品飲料1 香味評估 4.7 惡臭•苦味 1.0 ------— —__ 2.3 因此，藉使用處理方法2之局溫咼壓水蒸汽處理之菩 仁加工品，可得薏仁中之可溶性固形物之萃取效率提高， 且香味改善，薏仁固有之惡臭•苦味減少之飲料。 【圖式簡單說明】 圖1不實施例2中’就意仁加工品2，對照品2及對 照品3所進行基本成分分析結果之示意圖。 圖2示實施例5中，就薏仁加工品飮料1及對照品飮 料1所進行多糖類分析結果之曲線圖。 -32-200847935 IX. INSTRUCTIONS OF THE INVENTION [Technical Field to Be Invented by the Invention] The present invention relates to a method for producing a processed product of coix seed. More specifically, in the present invention, the whole roasted roasting barley is continuously aerated by high temperature and high pressure water vapor to obtain a processed product of coix seed, and further, the treatment of coix seed which can enhance the aroma of the solvent extract of the coix seed processed product. The method is related, in particular, to the treatment of coix seed that can be implemented in industrial production. The present invention also encompasses a method of producing a dip material by the step of solvent extraction of the processed product. [Prior Art] A new treatment is applied to a food or a beverage containing a tea beverage, and a special treatment method is applied to the raw material. In the method of applying high-temperature and high-pressure steam, according to Patent Document 1, a method of containing a vanillin-containing 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 under a wet press under the addition of an organic acid, and discloses that the roasted coarse tea is The onion or the like was heated under wet pressure at lkg/cm2 (120 °C) for 4 hours in the manner of the examples. One type of raw material for making tea drinks is called hazelnut. The Coix seed belongs to the annual herb of the genus Corydalis, which is a subgenus of the genus Coix, and is a close-knit plant of corn. The plant of Huanren is up to i~丨. 8m, its kind is like a rosary with a brownish-brown shell (total 荀)' soft and longitudinal, and there is a seed covered with light brown thin skin -5 - 200847935 (protective Ying, inside and outside Ying) (equivalent to brown rice). In traditional Chinese medicine, the use of barley tea in diuretic, phlegm, anti-inflammatory, nourishing and strong, beautiful muscle, anti-crack, and strengthen metabolism. Recently, as consumers generally care about health foods, their demand has increased. The use of coix seed as a raw material for beverages has two problems in terms of manufacturing and flavor 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 solving the quality of the fragrance, Patent Document 3 discloses that the coix seed is roasted after germination, thereby eliminating the characteristic odor, and obtaining a method which has a sweet taste, a moderate bitterness and aroma, and is advantageous for the use of the tanning material. Further, Patent Document 4 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 a method of removing the foul odor expansion of the coix seed is obtained. 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 kernel is better for the beverage raw material. Patent Document 1: WO 2004/03 9936 Patent Document 2: Japanese Patent Laid-Open Publication No. Hei No. Hei No. Hei. No. Hei. No. Hei 40-12391 Patent Document 4: Japanese Patent Publication No. SHO-5 5 - 1 9073 [Invention] In order to solve the above problems, the researcher focused on the method of steam treatment of coix seed using high-temperature high-pressure water-6 - 200847935. When the grain is steamed with high-temperature and high-pressure water, it is expected that the elements which are not used in the grain will be hydrolyzed to produce monosaccharides and disaccharides, which are dissolved under high temperature and high pressure, and have a characteristic of solidification at normal temperature. This characteristic is a problem in manufacturing, including the escape of the system and the resulting damage in the recovery, and the increase in the load of the downstream flow in the device. In addition, the component is prepared after the treatment, and the recovery of the raw material after the treatment is extremely difficult. At present, most of the beverage market is on the market. How to ensure more production and reduce manufacturing has become an important issue. In terms of scent-related problems, the high-pressure steam treatment method does not adequately solve the problem of the taste quality of bitterness. In order to solve the above problems, the inventors of the present invention have a harder cockroach to extract the contents of the contents more efficiently than cereals such as barley or corn, and in advance, and have no temperature for the glutinous rice. Local pressure steam treatment 'other needs for water vapor treatment before curing. Further, the continuity of the water vapor venting, the possibility of homogeneity or avoiding adhesion to the equipment can obtain the aroma-enhanced processing of the coix seed, and the processing method of the coix seed manufactured, and the present invention provides a whole The granule roasting 薏 薏 汽 汽 薏 薏 薏 薏 • • • • • • • • • • • • • • • • • • • • • • • In other words, the loss of quality, the inconsistency of the quality of the molten component, the hardening of the treatment of the tea set, which increases the recovery loss, the quality of the product. The quality of the previous ones includes the reduction of malodor or intentional research. As a result, pay attention to the meaning of the skin. A ^, bottle and smash treatment. However, the application of the whole granules under the scalp and the discussion of the presence or absence of roasting to discuss the quality of the stalks, and finally found that industrial production can be simple. In order to effectively treat the high temperature and high pressure water vapor of the flow rate of 200847935, the processing time of the coix seed which is characterized by the processing of the coix seed by the effective treatment time and the continuous aeration treatment. The invention further provides the high temperature and high pressure water vapor, wherein the temperature is in the range of about 1 600 to 2 1 0 °C, wherein about 180 to 250 ° C is preferred, and about 2000 ° C. For better, the pressure is 0. 1~3. OMPa, which is 1. 〇~ 2 . 〇MPa is a preferred treatment method for the above-mentioned coix seed. The invention further provides the above-mentioned effective processing flow system, the 1仁1 k g meter, 0. 1 ~ 100kg / hr, of which 〇 · 5 ~ 20kg / hr is better, with 0. 5~10kg/hr is the better treatment method of the above-mentioned coix seed. The present invention further provides that the effective treatment time is about 0.5 minutes or more and about 30 minutes, wherein about 丨 minutes to about 20 minutes is preferred, and about 3 minutes to about 1 minute is more preferably, especially About 5 minutes is the best treatment method for the above-mentioned coix seed. The present invention further provides a method of treating the above-described coix seed of the above-described water vapor-based saturated steam. The present invention further provides a processed product of the coix seed for foods which utilizes any of the above-described treatment methods to treat the whole roast of the coix seed and to improve the extraction rate. The present invention further provides a cocoon comprising roasting the whole granules at a temperature of about 1 600 to 2 1 0 ° C, preferably about 180 to 250 ° C, preferably about 200 ° C. For better saturated water vapor, continuous aeration treatment is about 0. 5 minutes or more and about 30 minutes, wherein about 1 to 20 minutes is preferred, and about 3 to 1 minute is more preferably, especially about 5 minutes, and the step of obtaining the processed product of the coix seed; And a method for producing a beverage obtained by extracting the processed product of the coix seed by a solvent to obtain an extract of the coix seed processed product. According to the manufacturing method -8-200847935, a beverage can be improved, and the manufacturing method can provide industrial production. The present invention further provides that the content of the food fiber in the processed product of the coix seed is lower than that of the coix seed before the treatment (for example, 90% by weight or less, wherein 80% by weight or less, more preferably 75% by weight or less) How to deal with 薏仁. The present invention further provides a method for treating the above-described coix seed having a reduced starch content in the processed coix seed compared to the coix seed before treatment. The present invention further provides that the content of the saccharide in the processed glutinous rice product is higher than that of the glutinous rice before the treatment (for example, 1% by weight or more, more preferably 20% by weight or more, more preferably 30% by weight or more). How to deal with 薏仁. The present invention further provides a method for treating the above-mentioned coix seed in the above-mentioned coix seed processed product, in particular, the content of the maltose oligosaccharide is higher than that of the coix seed before the treatment. The present invention further provides a method for treating the above-mentioned coix seed in the above-mentioned coix seed processed product, in particular, an alkyl pyridinium, more particularly a 2-ethyl-3-methylpyridinium content, which is increased compared with the coix seed before treatment. . The present invention further provides a method for treating the above-described coix seed in which the type of pyridoxine in the processed product of the coix seed is increased as compared with the coix seed before the treatment. The present invention further provides a method for treating the above-described coix seed by using a solvent to extract the coix seed processed product, and improving the extraction rate (for example, 10% or more, preferably 15% or more, or about 2 times) of the coix seed before the treatment. The present invention further provides a coix seed processed by the above-mentioned treatment method. -9 - 200847935 pp ° The present invention further provides a method for producing the above-mentioned beverage in which the above-described coix seed processed product extract has an oligosaccharide content increased compared to the coix seed extract. Further, the present invention provides a method for producing the above-mentioned beverage of the above-described coix seed processed product extract, which is improved in flavor and reduced malodor and bitterness, compared with the coix seed extract. The present invention further provides a dip obtained according to the above method of manufacturing the dip. (薏仁) In the description of the present invention, the term "薏仁" refers to the seed of the scorpion, unless otherwise specified. The coix seed used in the treatment method of the present invention is an annual herb of the subfamily Gramineae (known as Coix lachryma-jobi var. Ma-yuen) is good (when the fruit is ripe in dark brown (usually 9~1 month), but there are no special restrictions on the variety, origin, grade, etc. The seeds of the barley have a brownish brown color. ), it can be removed by threshing, and the light brown skin (protective Ying, inside and outside Ying) on the inner side of the outer ridge can be removed by refining. Generally, in order to effectively extract the content of the hard valley, the smashing treatment is applied beforehand. In the treatment method of the present invention, the non-uniformity of quality is caused by the escape of the molten component in the process and the accompanying recovery loss, and the adhesion to the equipment, the strong adhesion of the component to the processing equipment after the treatment, and the like. From the viewpoint of avoidance, the coix seed used in the treatment method of the present invention is preferably non-removed and not refined, and the coix seed with the outer clam is not descended, especially the use of the whole coix seed without the pulverization step is preferable. Moreover, the degree of grain loss is also included in the whole grain of the barley by storage, handling, etc. As described in the following Example 1, when the whole barley is used, the present invention is used as compared with the use of the crushed barley. -10- 200847935 The raw materials processed by the method have no adhesion to the equipment, and it is easy to recover the processed products of the coix seed during industrial production. Moreover, under the component of removing the irritating and not good aroma from the coix seed, the cockroach can inhibit the contribution. The aromatic component escapes from the water vapor after the treatment. The barley used in the treatment method of the present invention may be fresh, dried or roasted, and the flavor of the processed barley processed product is particularly utilized. The roasting of the coix seed is the best. The roasting machine used in the present specification, the roasting method, and the degree of roasting are not particularly limited. Generally, the roasting machine used, for example, a horizontal type (horizontal type) roll box type roasting machine, etc. The roasting method is classified by a heating method, for example, a direct fire type, a hot air type, a far infrared type, a microwave type, etc. For example, using a master roasting machine MB-2CODR-AP, the whole hazelnut is about 200 ° C. The roasting of the whole roast is obtained by roasting for about 15 minutes. The degree of roasting of the cereal is generally defined by using L値 (lightness). In the treatment method of the present invention, for example, L20 (high roasting degree)~ L50 (roasted Low), especially the use of the granules of the granules of the L30 to L35 range is better. (High temperature and high pressure water vapor) The high temperature and high pressure water vapor used in the treatment method of the present invention is as follows. The type of the water vapor is not particularly limited, and saturated steam, superheated steam, supersaturated steam, etc. can be used, and it is preferable to use saturated steam in terms of workability and workability. There are no special restrictions on the equipment. You can use a steam boiler, a Japanese boiler, etc. The water quality of the steam is better than that of pure water produced by pure water. -11 - 200847935, the water quality that can be used in food processing is not Restrictions, depending on the situation 'considering the load on the equipment, from distilled water, desalinated water, tap water, alkaline ionized water, deep ocean water, ion-exchanged water, deoxygenated water or containing water-soluble organic compounds (such as alcohol, etc.) or inorganic salts Water, etc., are selected to produce water vapor. Further, one part of the water vapor can be recycled within the quality tolerance of the processed processed product of the coix seed. Further, in the treatment of the present invention, water vapor produced from deaerated water can be used for the purpose of suppressing the oxidation reaction. In the treatment method of the present invention, the oxygen concentration at the time of the treatment is about 0 to lpg/ml when measured by a known method such as a general dissolved oxygen meter (D0). Temperature and pressure conditions: the temperature of high temperature and high pressure water vapor is generally in the range of about 100 to 240 ° C, wherein preferably about 160 to 210 ° C, more preferably about 180 to 205 ° C, especially about 20 (TC is the best. When the treatment temperature is too low, the strong taste or sweet taste, the effect of the fragrance and the effect of removing the bad smell and bitterness are reduced. Conversely, when the temperature is too high, the burnt smell is enhanced. High temperature and high pressure water vapor The pressure is generally 0"~3. OMPa range, especially 1. 0~2. 0MP a is better. The higher the pressure, the higher the removal rate of the sour and odor components, and on the other hand, the excessive pressure, the burnt taste and the new sour ingredients. Further, in the present invention, the pressure is preferably a saturated water vapor pressure. Also, the term "pressure" as used in this specification refers to "table pressure." Therefore, for example, when "pressure 〇·1 MPa" is converted into absolute pressure, it should be added to the atmospheric pressure. The pressure of IMPa. Further, when saturated steam is used as the high-temperature high-pressure steam, the humidity condition and the pressure condition correspond to each other, and correspond to a pressure of about 1 5 (TC~2 1 0 -12·200847935, which is about 0. 35~1. 8MPa. (Continuous ventilation treatment) The term "continuous ventilation treatment" as used in the present invention refers to the treatment of the coix seed at a predetermined pressure and/or temperature, while the exhaust valve is maintained normally open, or A method of performing treatment while maintaining an open state under the semi-continuity of the exhaust valve. More specifically, the barium is supplied in a pressure-resistant pressure vessel having a steam introduction pipe and a water vapor outlet pipe, and the steam is led to the pipe, and the valve is normally opened or semi-continuously opened, and steam is introduced through the steam. The piping flows to the steam outlet pipe to treat the barium in the pressure vessel continuously in contact with the water vapor. In the present specification, when the continuous ventilation treatment is performed, the exhaust valve is closed and the same treatment is performed, and the non-ventilation treatment is performed. Other non-ventilating treatments are, for example, a method using a cooking pot or a pressure cooker. For example, when using a cooking pot, when the target material is generally treated with steam, when the predetermined pressure (or temperature) is reached, the vent valve is closed for a predetermined period of time. (Type of equipment) There is no particular limitation on the type of equipment used in the treatment of the present invention, and it is possible to control the equipment for continuous ventilation treatment by means of high-temperature and high-pressure steam, whether it is a horizontal type or an upright type, batch type Or continuous equipment can be used. For example, the equipment used in the embodiments below is available. (Processing tank and piping) -13- 200847935 In the treatment method of the present invention, in order to stably treat the processed product of glutinous rice, it is necessary to control the temperature and pressure in the equipment during the water vapor treatment. The main control is the correlation between the temperature and pressure of water vapor, and the control and pressure. Specifically, for the selection of any processing tank and designing the appropriate material, the number of pipelines, etc. of the water vapor to be guided, the control tank can be freely controlled by the control valve, etc. The pressure is controlled by the desired flow rate of water vapor. (Efficient treatment of flow rate) In the treatment method of the present invention, the effective treatment flow rate by the high temperature and high pressure water evaporation means that the flow rate of the desired processing of the barley is obtained. The treatment flow rate can be set according to the weight of the raw material unit time. Mechanical settings can be made by flow. The effective treatment in the treatment method of the invention is 1 kg of barium meal, 0. 1~l〇〇kg/hr range, wherein 〇·5~20kg/hr is preferred, especially 0. 5~10kg/hr is (effective treatment time) In the treatment method of the present invention, the effective treatment time of steaming at high temperature and high pressure means that the processing time of the desired barley processing can be obtained, generally about 0. 5 minutes or more. 3 0 is preferable, and the range of about 1 to 20 minutes is preferred, and the high-quality processing flow and the method are made by using the temperature shape or material in the equipment, the pipe path, and the piping equipment are installed in the force. At the temperature and temperature, the amount of water that can be tolerated on the product of the steam pass treatment is adjusted. The total steam flow rate is generally 1 kg, and R is better. The allowable minute of the steam pass treatment is about 3~1 0 minutes -14- 200847935 The range is better, especially about 5 minutes. When less than about 〇. At 5 minutes, the effect of the aroma of the processed product of the coix seed was small, and conversely, when it was more than about 30 minutes, the hydrothermal reaction was excessive and a good fragrance quality could not be obtained. Further, in terms of the correlation between the temperatures of the high-temperature and high-pressure water vapor used, the higher the temperature, the shorter the time, and the lower the temperature, the longer the effective treatment time. (Flow of water vapor) In the treatment method of the present invention, the treatment is carried out by continuous high temperature and high pressure water vapor. The flow of water vapor is not particularly limited, and it can be used for the treated coix seed from top to bottom, from bottom to top, from outside to inside, from inside to outside. (Discharge of water vapor) In the treatment method of the present invention, when the high-temperature high-pressure water vapor is continuously conducted, the discharged water vapor is condensed with a condenser or the like as compared with the direct discharge. Recovery is preferred. In addition, within the scope of obtaining the desired processed product, the water vapor can be recirculated for use in the conductance treatment. The discharged water vapor ' contains, for example, a pungent flavor component such as a sour or malodorous component. When the treatment method of the present invention is used in the case of cockroaches other than coix seed, such as barley, brown rice, corn, etc., it can be seen that the molten component at high temperature and high pressure escapes out of the system or adheres to the processing equipment after treatment, and thus The use of industrial production needs to be improved. -15- 200847935 After the above-mentioned local temperature and pressure steam treatment, you can add a well-known reason. The treatment is, for example, pulverization & extraction (including supercritical extraction), dry (vacuum drying, etc.), etc., but is not limited to the above-exemplified ranges. For example, when the drying treatment is completed, after the high-temperature and high-pressure steam treatment is finished, the reaction chamber is deaerated to a vacuum, and the drying is carried out for about 15 to 30 minutes. By actively adding this drying step, it is possible to facilitate subsequent pulverization or storage. Further, the vacuum drying described above can be easily carried out in the industrial production of a processed product of the coix seed. (Coix seed processed product) In the specification of the present invention, the barley treated by the method of the present invention is simply referred to as "barley processed product" unless otherwise specified. The shape of the hazelnut product is substantially the same as that before the treatment, but it is typically brown in color due to heating. (Pironic tillage) The above-mentioned coix seed processed product and the pre-treated kernel of the present invention are treated with an aromatic gas when the aroma surface is compared, and the pungent aroma is removed. In particular, pyridinium, more particularly 2-ethyl-3-methylpyridinium as the aroma component content and its type, compared with the pre-treatment of coix seed, the so-called pyridoxine, refers to pyridoxine And 2, 3, 5, 6 of the pyridinium structure are provided with a methyl or ethyl substituent. Pyridoxine is known as a representative component of the gas component of wheat tea or the like, and it is also known to inhibit the aggregation of platelets to make the plug less likely to occur. Among the processed products of the above-mentioned coix seed, compared with the previous treatment of the dry-drying device, the air-protection of the scent of the scent of scented scented scented scented scented scented scorpion scorpion scorpion scorpion scorpion scorpion scorpion scorpion scorpion scorpion Dimethyl sulfonium, 2,6-dimethylpyridinium, ethylpyridinium, 2,3-dimethylpyridinium, 2-ethyl-6-methylpyridinium, 2-ethyl-3 Methylpyridinium, 2,3,5-trimethylpyridinium, etc., among which alkylpyridiniums, especially 2,3·dimethylpyridinium, 2-ethyl-6-methylpyridinium 2-Ethyl-3-methylindole is preferred. In particular, 2-ethyl-3-methylpyridinium has a walnut-like heating aroma, and it is speculated that it contributes to the aroma of the characteristic aroma. The content of the pyridoxine-containing aroma component can be measured by a method known in the art, for example, whether or not it can be detected as a determination index by the method described in the following Example 2. The more pyridoxine content and/or detectable pyridinium species, the greater the aroma imparted to the extract, and it is believed that a better aroma of the barley processed product is obtained. (Food fiber, starch, oligosaccharide) Further, the above-mentioned coix seed processed product has the characteristics of increasing the content of sugars such as maltose oligosaccharide, as shown in the following examples. The starch in the coix seed is hydrolyzed by hydrothermal reaction to produce monosaccharides, disaccharides, oligosaccharides, etc., whereby the coix seed processed product and its solvent extract are imparted with sweet taste. Here, the oligosaccharide refers to a general term for a structure in which 2 to 10 monosaccharides are combined by a glycosidic bond, and the above-mentioned coix seed processed product has, for example, 3 to 6 oligosaccharides which are increased in comparison with the coix seed before treatment. The oligosaccharides in which the left and right monosaccharides are combined by a sugar tone bond are specifically, for example, maltotriose, maltotetraose, maltopentaose, maltohexaose or the like. -17- 200847935 The content of food fiber, starch, saccharide (oligosaccharide, etc.) can be determined by a method known in the art, for example, when measured by the method described in Example 2 below, compared with the food fiber of processed kernels of coix seed and coix seed before treatment. The content is reduced to, for example, 90% by weight or less, preferably 80% by weight or less, more preferably 75% by weight or less. The saccharide content is, for example, increased by 丨〇% by weight or more, wherein it is preferably increased by 20% by weight or more, and more preferably by 30% by weight or more (refer to Fig. i). Further, for example, when measured by the method described in Example 2 below, the content of maltose oligosaccharide is increased as compared with the starch content of the processed kernels of coix seed and coix seed before treatment (see Table 2). When the content of the oligosaccharide is large, the sweetness of the extract is increased, and it is a good processed product of the glutinous product. According to the treatment method of the present invention, the hazelnut product which is excellent in flavor is cooled and dried (vacuum drying, hot air drying, etc.), and then stored in a barn or the like according to a usual method. (Hazelnut processed product extract) The processed product of the coix seed of the present invention can be used directly or after being pulverized, and used in food materials such as dips, sweets, rice, etc., using well-known techniques in the industry. In the preferred embodiment, the processed product of the coix seed is processed by pulverizing the processed product of the coix seed, and the extract of the coix seed processed product is extracted by a solvent, and the extract is used as a raw material for the dip. In order to obtain the extract of the processed product of the coix seed, the degree of pulverization of the processed product of the coix seed can be determined by the operator in consideration of the working efficiency or the concentration of the desired extract. If the degree of pulverization is too high, it is not suitable to filter the pulverized material of the processed product to extract -18-200847935 liquid. The degree of pulverization is too low and the degree of extraction is insufficient. For example, a processed product of a barley processed product can be obtained by pulverizing with a roller mill to obtain a processed product of a sieve having a meshing ratio of about 50%. There is no restriction on the solvent used to obtain the extract of the processed barley extract, and it is suitable for extracting any solvent. Among them, an aqueous solvent is preferred, and water is the easiest to use. The type of water should be used to treat the water quality that the food is allowed to use, such as distilled water, desalinated water, tap water, alkaline ionized water, deep ocean water, ion exchange water, deoxygenated water or water-soluble organic compounds (such as alcohol) or inorganic salts. Water such as water can be used. At the time of extraction, if necessary, substances which are effective for improving the extraction efficiency, such as sodium hydrogencarbonate or vitamin C, may be added. When the extract is obtained, the extraction temperature or the extraction time can be appropriately set by the manufacturer, for example, extraction can be carried out in accordance with the conditions described in Example 5 below. When the processed product of the coix seed of the present invention is extracted with a solvent, it has an improved extraction rate before the treatment. This is caused by an increase in the soluble solid matter having a small molecular weight mainly composed of a monosaccharide, a disaccharide or an oligosaccharide due to hydrolysis, whereby the unused components in the coix seed are easily utilized. With the increase in the extraction rate, more solid matter can be obtained from less raw materials, so that the effect of increasing productivity can be expected. The extraction rate is determined by the amount of soluble solids in the extract, and can be determined by a method known in the art. For example, the method described in Example 5 below can be used to determine Brix値, and the amount of the recovered liquid is determined by the following formula (wherein When the amount of the extract is calculated, -19- 200847935 Extraction rate (% 卜 [(Extraction Brix + 100) χ recovery liquid amount (g) + raw 薏 kernel weight (g)] X 1 〇〇The above-mentioned coix seed processed product When extracting with solvent, it is better to increase the extraction rate by more than 10% compared with the one before treatment. Among them, it is better to increase by more than 15% or to increase by about 2 times (for example, it is better to increase 15% to 25%). It is preferable to increase the ratio by 15% to 30% or more, or to increase the ratio by 20% to 40%. The solvent of the coix seed processed product of the present invention is extracted by solvent, and the others are treated in comparison with the treatment of the present invention. The extract of the coix seed before the treatment is extracted under the same conditions, and the sugar in the extract is increased. In particular, compared with the extract of coix seed before treatment, there are about 10 kinds of monosaccharides combined with sugar (widow The characteristic of increased sugar. This is The starch in the coix seed is hydrolyzed by hydrothermal reaction, whereby the coix seed processed extract and the beverage using the extract are given a unique aroma. The sugar content in the extract can be determined by a method known in the art, for example, can be used. It is measured by the method described in the following Example 5. Further, the extract of the processed product of the coix seed, which is extracted under the same conditions as the extract of the coix seed processed product, has a flavor improvement, a bad smell, and a bitterness reduction. Whether or not the feature is present can be determined, for example, by the functional evaluation method described in Example 5 below. Further, specific components of the flavor (for example, aroma components such as pyridoxine, soluble solids (oligosaccharides, etc.)) It is a taste component, etc.), and it is determined by the determination of the content of the ingredients (for example, it is found in the coix seed, which is considered to be bad smell, bitterness, etc.). The extract may be a beverage which is well known in the art. The present inventors use the hazelnut processed extract to make a beverage. The professional evaluator evaluates the results, and compares with the other inventions, the other ingredients are extracted by the same conditions, and the scent of the scent is obtained. The odor is evaluated, the malodor is low, and the bitterness is reduced. Additives such as water, antioxidants, perfumes, various esters, organic acids, organic acids, inorganic acids, inorganic acid salts, inorganic salts, emulsifiers, sugars, sweeteners, fruit juices, vegetable extracts , nectar extract, tea essence, acid and alkali oxime adjuster, quality stabilizer, etc., can be used alone or in combination. (Tea blending product) One of the best forms of the present invention is the processing of the coix seed processed & In particular, it is a kind of raw material for tea blending products, and it is used together with its raw material 'liquid tea essence, etc. when needed. Tea blends can be made at the Tea ® manufacturer as usual. Or make a tea bag or liquid tea. Lit _ The term "tea blend" refers to the use of a plurality of tea leaves or sputum Wangkou β Ι, Ι λ material (refer to the latest • cool 飮 materials, Guanglin College, reversal year 9 Η 3 0 in 曰 published). That is, the so-called ',' which uses only wheat as a raw material is also included in the "tea blend" in the above definition. "The tea is made into a mixture, and the extract is made of an alcoholic acid or a taste-adjusted substance. It is made into a blend of fines and fines. ^ 15 麦茶调合-21 - 200847935" uses a variety of raw materials, especially cereal raw materials. For the center, it is a general method to mix the leaf-shaped raw materials including "tea". According to this, it is possible to present a variety of flavors which cannot be expressed by a single raw material, and to ingest a plurality of natural materials of a variety of materials, such as raw materials and other raw materials (bacteria, etc.), and for example, cereals in plant materials (for example) Coix seed, barley, brown rice, soybean, corn, etc.), using leaves (tea leaves, persimmon leaves, alfalfa leaves, mountain white bamboo leaves, soil often mountain leaves, etc.), other parts (stem branches, petals, etc., kelp, saffron, etc.) For use, other raw materials can use pine mushrooms, ganoderma lucidum and the like. The manufacturing procedure of the tea blending product can be carried out in a PET container by using "extraction" - "clarification and cooling" - "separation" - > "sterilization and cooling" - > "filling and sealing", etc. At the time of loading, the "extraction" - "clarification and cooling" - "separation" - "filling and sealing" - "sterilization and cooling" are common processes (refer to the latest • refreshing drinks, Guanglin College, Heisei, September 5 3 0 曰 行)). The processed product of the present invention can be used in the manufacture of a tea blend, such as a tea blend prepared from a raw material other than the processed product of the present invention (including coix seed), and further mixed with the extract of the present invention. The step of mixing the processed product of the coix seed of the present invention into a mixture of other raw materials to obtain an extract as a tea blend or the like can be employed. By using the processing product of the coix seed of the present invention as a tea blending product, it is expected that various effects (diuretic, analgesic, anti-inflammatory, nourishing and strong, skin-beautifying, anti-ulcer, and metabolism) of the coix seed can be expected. Tea blending product which can suppress malodor, bitterness, sweet taste, rich taste, etc. 0-22-200847935 Effect of the Invention According to the treatment method of the present invention, a processed product of a hazelnut and an extract thereof which enhance the aroma can be obtained. Further, this treatment method is characterized in that it can be easily implemented in industrial production. By using the processed coix seed and the extract thereof, a dip having a unique aroma can be obtained. [Embodiment] The present invention is specifically described below by way of examples, but the present invention is not limited to the scope of the embodiments. Further, in the following examples, the continuous roasting of the whole roasting barley and the high temperature and high pressure water vapor are generally referred to as "(薏仁) processed product". Example 1 Steam Treatment of Whole Coix Seeds and Crushed Coix Seeds The continuous roasting of coix seed and the pulverized roast barley were subjected to continuous conductance treatment using high temperature and high pressure water vapor, and simultaneously subjected to steam treatment and hydrothermal reaction. With water vapor input piping, water vapor output piping withstand voltage 3. OMP a SUS 3 16 pressure vessel (Hissakatsu Co., Ltd. product, high temperature wet heat treatment unit HTS-70/1 60, content 200 L), put 60 kg of whole roast roast barley (roasting degree) :L3 5), from the water vapor input pipe to 1. 7MPa (about 205 °C) of high-humidity and high-pressure steam (saturated water vapor), according to the lkg of barley, 2. The flow rate of 0kg/hr is continuously guided, and the pressure is applied. 7MPa, the temperature is about 205 °C, 3 minutes of treatment, and the high temperature and high pressure steam treatment of the whole roasted coix seed (processed product 1). This method is called Processing -23- 200847935 Method 1. The discharged water vapor is condensed and recovered via a condenser (hereinafter referred to as drain water). Including the heating step, etc., a total of 20kg of drainage water. The granules were pulverized and pulverized by a roller pulverizer (a product of Sanzhuang Industrial Co., Ltd., 250 square mm roller pulverizer), and the sifting rate of the sieve 2 mm mesh was about 50%. In addition, the high temperature and high pressure steam treatment is carried out in the same manner as in the treatment method 1, and the high temperature and high pressure steam treatment is performed to pulverize and roast the coix seed (Comparative Item 1). This method is called Control Method 1. The results of the treatment of the draining water and the state of the raw material after the treatment in the treatment method 1 and the comparison method 1 are shown in Table 1. Table 1 Treatment method 1 Control method 1 Excretion water 殆 colorless, irritating aroma tea brown, after the aromatic gas treatment, the raw material 殆 no adhesion in the device is apparently adhered to the equipment. Table 1 shows that the control method 1 is good in the coix seed. The scent component escapes in the drain water, while the drain water is also colored. Further, in comparison with the treatment method 1 and the comparison method 1, the raw materials after the treatment differed in the adhesion of the equipment. This is caused by the solidification of the specific components of the coix seed in the water vapor at room temperature, and must be considered in industrial production. Example 2: high-temperature and high-pressure steam treatment of whole roasting coix seed, whole roasting coix seed and whole coix seed kernels compared with high temperature and high pressure steam treatment whole roasting coix seed, whole roast roast 薏-24- 200847935 Renhe whole grain coix seed ingredient. Using the same equipment as in Example 1, 75 kg of whole roasted roast glutinous rice (baked degree: L3 5) was placed in a pressure-resistant container, and water was supplied from the piping to 1. 4MPa, high temperature and high pressure steam of about 200 °C, according to 1kg of roasting coix seed, use 1. The flow rate of 5 kg/hr was continuously conducted for 5 minutes, and the whole roasted roast barley (processed product 2) was obtained by high temperature and high pressure steam treatment (this method is referred to as treatment method 2). The whole granulated roast barley (baked degree: L35) which was not treated with high-temperature and high-pressure steam was used as the control 2, and the un-roasted whole gluten (Thailand) which was not steam-treated was used as the control 3 . The processed product 2, the reference 2 and the reference 3 were subjected to analysis of the basic components, oligosaccharides and aroma components, and the components were compared. The results of the basic component analysis are shown in Fig. 1. The results of the analysis are not shown in terms of the percentage of dry matter converted to moisture. Analytical components and analytical methods are as follows. Moisture: using constant pressure heating and drying method; protein: using Chieda method (conversion factor: 6. 25); lipid: acid decomposition method; ash: direct ashing method; saccharide: calculation method according to the nutritional expression standard (Japan Heisei Ministry of Health, Labour and Welfare Announcement No. 176); food fiber: using enzyme-weight method. As is apparent from Fig. 1, the processed product 2 subjected to the high-temperature and high-pressure steam treatment according to the treatment method 2 shows that the food fiber which cannot be seen in the general roasting treatment (reference product 2) is reduced, and the sugar tends to increase. Next, in the case of oligosaccharides in sugars, high-speed liquid chromatography is used, and starch is analyzed by an enzyme method (Japan Food Analysis Center). The contents of maltose oligosaccharides and starch are shown in Table 2. Further, the oxime is the number of g in 100 g of the raw material, and the detection limit of the oligosaccharide is 0. 05 (g/100g). -25- 200847935 Table 2 Detection Limits Processed Products 2 References 2 References 3 0. 05 malt trisaccharide 0. 34 ND ND 0. 05 malt four sugar 0. 35 ND ND 0. 05 malt-pentose sugar 0. 34 ND ND 0. 05 malt hexose sugar 0. 34 ND ND starch 1. 2 3 1. 8 3 1. 2 From Table 2, it can be seen that the various maltose oligosaccharides which were not detected by the control product 2 and the control product 3 which were not treated with high-temperature and high-pressure steam were increased in the processed product 2, and the starch was decreased. Accordingly, it is indicated that the starch in the coix seed is hydrolyzed by a hydrothermal reaction to produce an oligosaccharide or the like. Further, the aroma components of the processed product 2, the reference product 2 and the reference product 3 were analyzed. Each sample solid was sealed in a closed container and measured by GC/MS. The measurement conditions are shown in Table 3, and the measurement results are shown in Table 4. Table 3 GC/MS measurement conditions Determination equipment Agilent Technologies GC/MS-5973N separation tube SUPELCOWAXIO 〇. 25mm0 x30m (film thickness 〇·25 μιη) Temperature condition 5 0°C (5min·)—10°C /min. — 2 5 0 ° C (〇min. Carrier gas flow ammonia 1 ml/min. Injection method (1: 18) Injection temperature 23 0〇C Interface temperature 28 0〇C Measurement mass 3 0 ～5 0 0 amu Injection amount 1 ml -26- 200847935 Table 4 Presumptive component name processed product 2 Reference product 2 Reference 3 acetaldehyde 〇〇〇 dimethyl sulfide 〇 acetone 〇〇〇 2 - methyl furan oxime methanol 〇〇〇 3-methyl butyraldehyde 〇〇〇 ethanol 〇〇 2-pentanone oxime 3- ketone 〇Dimethyl disulfide hexyl aldehyde 〇〇〇heptanal oxime 〇〇 碳 〇〇〇 碳 碳 哄〇〇 哄〇〇 哄〇〇 哄〇〇 哄〇〇 哄〇〇 哄〇〇 哄〇〇 哄〇〇 哄〇〇 哄〇〇 哄〇〇 哄〇〇 〇〇 〇〇 〇〇 〇〇 〇〇 Methylpyrazine 2,6-dimethylpyridiniumethylpyridinium 2,3-dimethylpyridinium 2-ethyl-6-methylpyridylpyridyltetradecane Furfural oxime 2-ethyl-3-methylpyridinium furfural oxime 1-(2-furyl)ethanone oximepyrrole benzaldehyde oxime 5-methyl-2-furancarboxy aldehyde oxime 〇 hexadecane 〇〇 2-furanmethanol 〇〇 2-methoxyphenol 〇〇 maltol 〇-27- 200847 935 In Table 4, the test by GC/MS-TLC is indicated by 〇. As a result, it was not detected in Reference 2 and Reference 3, and the component of the processed product 2 was an alkylpyridinium such as 2-ethyl-3-methylpyridinium. In general, 2-ethyl-3-methylpyridinium is known to have a heating aroma of pecan-like sweet aroma, and it is known that according to the treatment method 2, various unsweetened hazelnuts or roasted hazelnuts are not available in various characteristic aroma components. Further, the borrowing and treatment method 2 also knows that some aroma components cannot detect their presence. Example 3 High temperature and high pressure steam treatment and aroma evaluation of coix seed under various conditions. Using whole coix seed as raw material, whether there is roasting before steam steam treatment, whether there is air conduction, treatment temperature and treatment time under high temperature and high pressure steam treatment, Change the conditions as shown in Table 5 (about 200 ° C, (about 1. 4MPa), about 180 °C (about 1 . OMPa), about 160 ° C (about 〇. 6MPa)), according to the method of Example 2, the whole grain of coix seed is treated with high temperature and high pressure steam. In the high temperature and high pressure steam treatment, the gas is not conducted. In the treatment method of the second embodiment, the drain valve (exhaust valve) is closed and disposed of. For the processed product shown in Table 5 or the control product 2 g, an extract was obtained by extracting 1 〇〇 ml of ion-exchanged water at 90 ° C for 5 minutes, and the fragrance evaluation was performed by 3 functional evaluation experts. The results and free criticism are shown in Table 5. Further, the scent evaluation was best shown by ◎; the scent was better, the Δ indicates poor, and the three evaluation averages were shown in Table 5. -28- 200847935 Table 5 Roasting water vapor conductance treatment temperature CC) Treatment time (minutes) Fragrance evaluation Free evaluation of processed products 2 There are 200 5 ◎ Good sweet, rich, refreshing processed products 3 There are 200 1 〇 slightly sweet, slightly rich and powerful, 4 products have 200 0. 5 Δ The characteristic aroma is less, the slightly rich processed product 5 has 180 5 〇 slightly sweet scent, there is a rich processed product 6 has 160 5 Δ has a characteristic less aroma, less flavor and less processed products 7 There are 200 20 〇 slightly sweet, really rich taste products 8 have 200 30 Δ less aroma, have a roasting feeling 4 Μ ^ \ \ have 200 5 Δ skin does heating, There is a soil odor sense reference material 5 Μ j \\\ 200 5 Δ roasting excessive, uneven parts of each part can be seen from Table 5 at 200 ° C (about 1. 4 MPa), 5 minutes of processing conditions The hot water extract of the processed product 2 (the same as the processed product 2 of the second embodiment) obtained by the high temperature and high pressure steam treatment has the best flavor quality, and the flavor quality also changes by changing the processing conditions. . Further, when the flavor quality of the hot water extract obtained from the obtained treated product is used as a criterion, it is confirmed that the continuous aeration before the high temperature and high pressure steam treatment and the high temperature and high pressure steam treatment can obtain a better effect. Example 4 High Temperature and High Pressure Steam Treatment of Various Raw Materials High temperature and high pressure steam treatment was carried out on raw materials other than coix seed. Made from Canadian barley, brown rice produced in Japan, and corn produced in the United States as raw material, used directly in whole grains without pulverization. Using a hot air roasting machine to roast at 200 ° C for about 1 minute, water vapor treatment with continuous conductance is carried out (1. 4 MPa, 200 ° C, 5 minutes). As a result, both the barley and the -29-200847935 brown rice and corn were confirmed to have the molten component escaped under high temperature and high pressure, and the treated raw material adhered to the processing equipment. The balance between the basic ingredients of barley, rice and corn (moisture, protein, lipids, ash, carbohydrates) and coix seed did not change much. Therefore, when high temperature and high pressure steam treatment is observed, different results may be seen, which may be caused by the unique hard grain cover of the other materials. Example 5 Production of extract and dip material The obtained coix seed treated product was treated with the above high temperature and high pressure steam to produce an extract and a beverage. (Extract) The processed product 2 (200 g) obtained in Example 2 was pulverized, and 90 L of 5 L was used. (: hot water 'after 15 minutes of liquid extraction, and then solid-liquid separation, and added X extract 1. Control used 2 (refrigerated roast barley without steam treatment) 'according to the same operation The reference extract i was obtained. The sugar content (Brix, Atag0 product, digital sugar refractometer RX-5000 α) was measured for the extract, and the processed product extract was about 4. 5L of Brix 1.5 (equivalent to soluble solids 15g / L) solution, the extraction rate is 34% ° on the other hand, the reference extract 1 is about 4. A 5 L solution of Brix® 7 had an extraction rate of 16%. Here, the extraction rate is obtained according to the following formula. Extraction rate (%) = [(extract Brix + 100) x amount of recovered liquid (g) + raw barium weight (g)] xl 〇 0 -30- 200847935 By treatment method 2 high temperature and high pressure steam treatment, it is known that the extraction rate has The trend of improvement. (Beverage) Next, 2 g of sodium bicarbonate and 2 g of vitamin C are added to 2 L of the processed product extract 1, and then adjusted to 8 L by adding pure water, and sterilized at 120 ° C for 4 minutes or more. In a 500 ml PET bottle, the processed material 1 was finally obtained. On the other hand, the reference extract 1 was used as a control, and the control material 1 was obtained in accordance with the same production method. The results of the polysaccharide analysis of the processed beverage 1 and the W beverage 1 are shown in Fig. 2, and the analysis conditions are as follows: Separation tube: Tosoh product, TSK-GEL ALPHA-M; liquid chromatograph: Shimadzu Company products; detector: RID-10A; A liquid: 1% water (only A liquid); flow rate: 〇 _ 6ml / minute; analysis time: 40 minutes. As shown in Fig. 2, the processed product 1 was different from the reference beverage 1, and a peak occurred at 30 minutes of the detection time. From the presence of this peak, it is known that the processed material 1 contains sugars of about 10 chain bonds in terms of glucose conversion. This is because the starch in the raw material is reduced and the oligosaccharide is increased. As in the results obtained in the second embodiment, the high-temperature and high-pressure steam treatment of the treatment method 2 can be used, and the unused components in the raw material can be effectively utilized, and the sugar in the raw material can be extracted. The rate is increased, and the extracted scent is given a special scent. Secondly, the processed product 1 and the reference 1 are evaluated by the evaluation experts. The scent assessment was performed by three panelists using a scoring method to calculate the average 値. The score 5 is not excellent, 4 is slightly better, 3 is normal, 2 is slightly worse, and 1 is -31 - 200847935 poor 'line 5 evaluation. In addition, the evaluation of the stench and bitterness inherent in the coix seed showed a stench and bitterness with a score of 3, a stench of a bitter taste and a bitter taste, and a three-stage evaluation. The results are shown in Table 6. In terms of flavor, the processed product 1 obtained a higher evaluation result than the comparative material 1 . Further, the processed beverage 1 has a free evaluation of sweetness and flavor. In terms of malodorous and bitter taste, the processed product dip is the result of the evaluation of the malodorous and bitter taste compared to the dip. Table 6 processed product 1 __^ photo drink 1 fragrance evaluation 4. 7 stench and bitterness 1. 0 -------___ 2. 3 Therefore, by using the processed pulp of the water-steamed steam treated by the treatment method 2, the extraction efficiency of the soluble solid matter in the coix seed can be improved, and the flavor is improved, and the odor and bitterness-reducing beverage inherent in the coix seed is reduced. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view showing the results of basic component analysis of the product 2, the reference product 2, and the control product 3 in the second embodiment. Fig. 2 is a graph showing the results of analysis of polysaccharides in the case of the coix seed processed product 1 and the reference material 1 in Example 5. -32-