TWI389648B - Barley processed products - Google Patents

Description

Coix seed processed product

The invention is related to the novel processed product of coix seed. More specifically, the present invention relates to a processed product of barley which improves aroma. Further, the present invention relates to a beverage comprising the extract of the processed product of the coix seed.

A new fragrance is imparted to the food or the beverage containing the tea beverage, and an attempt is made to apply a special treatment to the raw material. Among them, a method of applying a high-temperature and high-pressure fluid, according to Patent Document 1, is a method of obtaining a vanillin-containing composition 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 press at 1 kg/cm ² (120 ° C) for 4 hours in the manner of the examples.

One type of raw material for making tea beverages is called hazelnut. The genus Corydalis belongs to the annual herbaceous plant of the genus Corydalis (the scientific name is Coix lachrymal-jobi var. ma-yuen), and is a closely related plant of corn in taxonomy. The plant of Coix seed is as high as 1~1.8m, and its kind is like a sacred pearl with a brownish-brown shell (total scorpion). It has soft and vertical stripes. The inner side of the seed has a seed covered with light brown sheet (protective Ying, inside and outside Ying). brown rice). Chinese medicine, the use of barley tea in diuretic, analgesic, anti-inflammatory, nourishing strong, beautiful muscle, anti-ulcer, strengthen metabolism and other purposes. Recently, due to the general consumer Concerned about healthy food, so its 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 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 order to solve the problem of the quality of the flavor, 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 an aroma, which is advantageous for the use of the beverage. Further, Patent Document 3 describes that heat treatment of coix seed or refined coix seed is performed 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 problems of manufacturing and flavor quality, and the processing method of the barley processed product for beverage raw materials is urgently needed for research and development.

Patent Document 1: WO2004/039936

Patent Document 2: Japanese Patent Laid-Open No. 11-151068

Patent Document 3: Japanese Special Public Show 40-12391

Patent Document 4: Japanese Special Public Show 55-19073

SUMMARY OF THE INVENTION An object of the present invention is to provide a novel processed product of coix seed which is rich in aroma or sweet taste and rich in flavor, according to the use of the unutilized component of Coix seed. Further, another object of the present invention is to provide an extract liquid using the processed product of the coix seed, thereby suppressing the odor or the grain odor or Bitter taste, on the other hand, aroma or sweet taste.

In order to achieve the above objectives, the inventors of the present invention have repeatedly reviewed the results and found that the coix seed can be treated with high temperature and high pressure fluid under certain conditions, and the unsweetened ingredients of Coix seed can be effectively utilized to improve the flavor quality and inhibit the grain odor. It is also bitter and rich in novel processed hazelnuts that impart aroma or sweetness. In addition, the inventors of the present invention have found that the processed product of the coix seed is used as a raw material of a food or beverage, and a food or drink 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 and drinks 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 one or both of the following (a') and (b'), and it is preferred to contain a processed product of barley for both foods and drinks.

(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 a processed product of the above-described coix seed having an increased content of an 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 product of both foods and beverages: (a") increase the glucose content per unit weight 0.6 ~14.0mg/g;

And (b") increasing the content of the amine nitrogen (FAN) per unit weight of 0.04 to 0.37 mg/g.

Further, the present invention provides a processed product of the above-described coix seed having a 5-hydroxymethylfuran aldehyde (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 burnt odor, the increase of aroma, and the increase of sweetness and/or richness, and the reduction of bitterness.

The present invention further provides that the coix seed is a whole coix seed, preferably a whole roast barley of the above coix seed processed product.

The present invention further provides a beverage containing the processed product of the coix seed, which is pulverized according to the desired granules 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 μg/ml.

The invention further provides a method for producing the processed product of the coix seed derived from the degassed liquid.

The invention further provides high temperature and high pressure flow system high temperature and high pressure water vapor, preferably high temperature and high pressure saturated water vapor, the manufacturing method of the processed product of the coix seed.

The present invention further provides a method for producing the above-described coix seed processed product of the high-temperature high-pressure steam system at 150 ° C to 240 ° C, preferably 150 ° C to 210 ° C, more preferably 190 ° C to 200 ° C.

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 of 0.1 to 3.0 MPa, preferably 1.1 to 1.5 MPa.

The present invention further provides that the flow rate of the high-temperature and high-pressure fluid is 1 kg, 0.1-100 kg/hr, and the effective treatment time is about 0.5 minutes to about 30 minutes, preferably about 1 minute to about 15 minutes. Production method.

The best way to implement the invention

(薏仁)

In the description of the present invention, the term "barley" refers to the seeds of barley, unless otherwise specified. In the processed product of the coix seed of the present invention, "Yongren" is a seed of one of the annual herbaceous plants (scientific name Coix lachryma-jobi var. ma-yuen) of the subfamily Gramineae (the fruit matures in dark brown (generally in 9~10) There will be no restrictions on the variety, origin, grade, etc. of the harvest. The seed of Coix seed has a brownish-brown shell (total sorghum), which can be removed by threshing. Moreover, the light brown thin skin (protective glaze, inner and outer glaze) on the inner side of the shell can be removed by refining, but the coix seed processing of the present invention Among the products, it is preferred to use the unhulled coix seed.

(Hua Ren processed products)

In the specification of the present invention, the "barley processed product" refers to a process in which the composition of the barley kernel itself (i.e., the barley seed) is applied to the composition of the components other than the water in the barley. This process, for example, the industry The roasting, germination, threshing, refining, and enzyme treatment of the method are well known, and the high temperature and high pressure fluid treatment described in detail below may be used alone or in combination of two or more, or combined pulverization, crushing and drying treatment, etc. , used in any order. Further, the treatment is not a process of adding an arbitrary component from the outside unless otherwise specified. For example, the processed product of the coix seed is applied to the drying, roasting, high temperature and high pressure fluid treatment of the coix seed processed product; the processed product of the coix seed which is treated with high temperature and high pressure fluid; the application of drying, roasting, pulverization, high temperature and high pressure fluid treatment of coix seed processed product, etc. . The processed product of the coix seed of the present invention is preferably applied to a person including a high temperature and high pressure fluid as described in detail below.

The present invention provides a novel processed product for a food or drink containing the desired component and improving the flavor quality of the processed product of the coix seed.

In the present specification, whether or not the "barley processed product containing 1.2 to 14.6 mg/g, preferably 1.9 to 6.3 mg/g of glucose" can be measured by a known method, for example, the method described in Example 4 below. Measured by quantity.

In the specification of the present invention, whether or not the "manufactured nitrogen (FAN) 0.16 to 0.49 mg/g, preferably 0.25 to 0.49 mg/g" is processed by a known method, for example, the following Example 5 The method of measurement was carried out by measuring the content of amine nitrogen (FAN).

Further, in the processed product of the coix seed, the increase in the content of the monosaccharide, the disaccharide, and/or the oligosaccharide is one of the preferred forms of the coix seed processed product of the present invention. "Increased content of monosaccharide, disaccharide and/or oligosaccharide" refers to the treatment of coix seed processed after treatment with any of the above treatments (the composition of the components other than moisture is changed in quality and quantity) Monosaccharides, disaccharides and/or Increased oligosaccharide content.

Here, the monosaccharide means glucose, xylose or the like. Among them, glucose is also known as sucrose or white sugar, the most common sweetener. Xylose is a kind of pentose sugar, which is a reducing sugar with sweet taste. The content of barley itself is very small, and the general measurement method used by the borrower is below the detection limit. Since the glucose content is a judgment index of the processed product of the glutinous rice kernel, the amount of glucose in the processed glutinous rice product is, for example, 1.2 (mg/g) or more, which is preferable. Further, it is preferable that the processed barley processed product has a glucose content per unit weight of 0.6 to 14.0 mg/g, which is preferable in terms of taste, before the treatment is carried out.

A compound in which two molecules of a monosaccharide are bonded by a sugar bond to form a molecule is called a disaccharide, and the disaccharide is, for example, maltose or the like. 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 in the content of the monosaccharide, disaccharide and/or oligosaccharide in the processed product of the coix seed is considered to be caused by the hydrolysis treatment of the starch in the coix seed, such as the high temperature and high pressure fluid treatment described in detail below, whereby the starch content is reduced, The processed products 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 per se, for example, by the method described in Example 4 below. The content of monosaccharides, disaccharides, and/or oligosaccharides and/or the number of types of monosaccharides, disaccharides, and/or oligosaccharides detected, the increase in the sweetness imparted by the processed product itself or its extract is considered to be It is a better processed product of coix seed.

Further, in any of the above-described processed hazelnut products, 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 amino acid content" means an increase in the amino acid content of the processed barley processed product before the above-mentioned arbitrary treatment.

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 α-amino acid, and reflects the value of 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 the barley processed product, so the content of the amine nitrogen of the processed barley product is, for example, 0.16 (mg/g) or more. The taste can be better. Further, the amount of the amine nitrogen content per unit weight of the processed barley processed product may be preferably taste-effective if it is increased by 0.04 to 0.37 mg/g before the above-mentioned arbitrary treatment.

Further, among the above-mentioned arbitrary processed products of the coix seed, the reduction in the content of 5-hydroxymethylfuran aldehyde (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)" refers to a decrease in the content of 5HMF in the treated product of the glutinous rice kernel after the treatment as described above.

Here, 5HMF is known as a burnt odor component, and the content thereof can be measured by a method known to a person skilled in the art, for example, according to the method described in Example 6 below. . In the processed product of the coix seed of the present invention, the content of 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 processed product, there is a high temperature and high pressure fluid treatment. More specifically, the high-temperature and high-pressure fluid treatment is to treat the coix seed, etc. at a low oxygen concentration, with a high temperature and high pressure fluid, and an effective treatment time.

(Hardware for high temperature and high pressure fluid treatment)

In the high-temperature and high-pressure fluid treatment described above, in the avoidance treatment, the molten component escapes outside the system and is associated with loss of recovery, the quality is uneven, the load on the equipment, or the component is strongly adhered to the processing equipment after the treatment, etc. It is preferred that the coix seed used in the above treatment is carried out without being subjected to threshing and refining. 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 hardly adheres to the equipment, and the processed product of the coix seed is easily recovered. Further, it is possible to suppress a contributing component such as a good aroma such as aroma, sweet taste, or rich taste from flowing into the excretory fluid, and at the same time, it is possible to remove the irritating property 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. Focusing on the aroma of the processed coix seed, especially in the application of roasting It is better to roast the barley.

(roasted)

The roasting machine and the roasting method used in the roasting treatment are not particularly limited in degree of roasting. Commonly used roasting machines such as horizontal horizontal type roasters, etc., roasting methods are classified according to heating methods such as direct fire, hot air, far infrared light, microwave, etc., for example, Provat roasting machine MB-2CODR-AP can be used. The roasting of the coix seed is obtained by roasting at about 200 ° C for about 15 minutes. In order to determine the degree of roasting of the shell, an L value (lightness) is generally used. In the above treatment method, for example, roasted coix seed having a L20 (high degree of roasting) to L50 (low roasting degree) can be used, and it is preferable to use roasted coix seed having an L value of L30 to L35.

(fluid)

The fluid used in the above treatment, such as liquid, gas, supercritical fluid, subcritical fluid, and the like.

The liquid is, for example, distilled water, demineralized water, tap water, alkaline ionized water, deep ocean water, ion-exchanged water, deoxidized water or water-soluble organic compound (such as alcohol) or water containing inorganic salts, but is not limited to the above. range.

The gas is, for example, the vapor of the above liquid (water vapor, alcohol vapor, etc.). The water vapor used in the above treatment is preferably saturated steam in terms of workability, operation, etc., but is not limited to this range. For example, superheated steam, saturated steam, or the like may be used. Further, the apparatus for generating steam is not limited, and a steam boiler, a Japanese boiler, or the like can be used. Water quality of steam It is preferable to use pure water vapor derived from pure water as long as it can treat the water quality usable on the food, and it is considered that the steam of the above liquid is appropriately selected for the load of the equipment. Further, the gas can be partially recycled and reused within the quality tolerance range of the treated coix seed processed product.

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) 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 fluid of intermediate properties of gas and liquid. A subcritical fluid is a fluid that has a lower pressure and temperature state than a critical point.

(low oxygen concentration)

The oxygen concentration in the above treatment is preferably a low oxygen concentration, preferably an oxygen concentration of 0 to 1 μg/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 can be made into the above-described low-oxygen state by using a degassing (air removal) liquid, or in place of the degassed liquid, and a liquid in which a substance capable of removing oxygen is added beforehand can 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 obtain the above-described low oxygen state. Here, the gas having an oxygen concentration of about 0 to 1 μg/ml is not particularly limited, but an inert gas such as nitrogen, carbon dioxide or a deoxidizing gas is preferred. The deoxidizing gas e.g., the 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, and can be measured, for example, using a general dissolved oxygen meter (D0 meter).

(treatment temperature)

The temperature of the fluid at the time of the above treatment is not limited as long as it can attain the temperature for improving the flavor quality of the coix seed of the present invention. For example, it is preferably about 100 ° C or more, and preferably 150 to 240 ° C. When the treatment temperature is less than 150 ° C, the effect of increasing the contribution to the aroma or the flavor of the sweet taste is small, 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 processed products. 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 attained. 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 MPa" is converted into absolute pressure, it corresponds to atmospheric pressure plus a pressure of 0.1 MPa. In this range (about 0.1 to 3.0 MPa), it is possible to impart a rich taste or a sweet taste to the processed product of the coix seed by suppressing the burnt taste. Further, the above pressure is preferably from about 0.35 to 1.8 MPa, particularly preferably from 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. The above temperature range is equivalent to about 0.35 to 1.8 MPa of 150 to 210 °C.

(effective processing time)

The effective treatment time in the above treatment is an allowable treatment time on the desired processed product of the coix seed, for example, in the range of about 1 second to 60 minutes, and preferably about 0.5 to 30 minutes, preferably about 1 to 15 minutes. For better. The treatment time process has less effect on the improvement of the flavor of the processed products of the coix seed, 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 following examples, when the treatment temperature is in the range of 190 to 200 ° C, the treatment time is preferably from 1 to 15 minutes, and preferably from 5 to 7 minutes. 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 a situation in which the exhaust valve is treated in a state where the exhaust valve is normally opened when the barium is treated with a predetermined pressure and/or humidity, or when 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-described 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 0.1 to 100 kg/hr. When the fluid is ventilated, the fluid flows toward There is no particular limitation. For the treated coix seed, it can be arbitrarily from top to bottom, from bottom to top, from outside to inside, from inside to outside. Further, the fluid discharged during the aeration treatment of the fluid can be recycled to the aeration treatment within 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-ventilated treatment)

In the above-described ventilation treatment, 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)

The apparatus used in the above high-temperature and high-pressure fluid treatment is not particularly limited, and any device capable of withstanding the above temperature and pressure can be used. For example, the above device may be a combination of a pressure resistant reaction vessel and a heating device. In the apparatus, a liquid or a gas which is heated by the heating device to become a high temperature and high pressure state is sent to the reaction vessel. The heating device can be used as long as it can heat any device. For example, electricity, petroleum, coal or gas heating, solar heat, geothermal heating, etc., are not limited to the above range. Further, the above device may be 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 component such as metal, does not generate toxic substances, or does not cause malodor. The above materials can prevent Stainless steel or the like which is uselessly reacted, corroded, deteriorated, etc. is preferable, but is not limited to the above range.

Further, when the above-mentioned 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, such as may be employed in the settings used in the examples below.

After the above high temperature and high pressure steam treatment, a well-known treatment can be added. For example, in the case of additional drying treatment, after the high-temperature and high-pressure steam treatment is finished, the reaction vessel is deaerated to a vacuum and held 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 and dried (vacuum drying, hot air drying, etc.), and then stored in a granary or the like according to a usual method.

(Hua Ren processed product extract, beverage)

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 processed product of the coix seed by solvent extraction to obtain the extract of the coix seed processed product, and use the extract as a raw material for the beverage.

In order to obtain the degree of pulverization of the processed product of the coix seed, the industry of the industry can easily determine the appropriate degree 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. . Moreover, the degree of pulverization is too low and the degree of extraction is insufficient. For example, as described in Example 2 below, a cutter (SKL-A250, TIGER product) was used for the whole grain shape, and 30 g of the powder was pulverized for 5 seconds, and the extract of the coix seed processed product was obtained.

The solvent to be used in obtaining the extract of the barley processed product is not particularly limited as long as it is suitable for any solvent, but an aqueous solvent is preferred, and water is most conveniently used. The water may be used as long as it can be used in food processing, such as distilled water, demineralized water, tap water, alkaline ionized water, deep ocean water, ion exchange water, deoxygenated water or water-soluble organic compounds (such as alcohol, etc.) or inorganic salts. Class water, etc. At the time of extraction, substances which can be used to enhance the extraction efficiency, such as sodium hydrogencarbonate or vitamin C, may be added as necessary. The extraction conditions such as the extraction temperature and the extraction time in order to obtain the extract may be appropriately set by a person skilled in the art, and for example, extraction may be carried out using the conditions described in Example 2.

Further, the extract of the coix seed processed product is improved in flavor compared to the extract obtained by extracting the same conditions from the coix seed itself or the coix seed processed product not according to the present invention. That is, it has the characteristics of reduced malodor, enhanced aroma, and/or increased flavor and reduced bitterness. Whether or not this characteristic is present can be determined, for example, by the sensory evaluation test described in Example 2 below. In addition, the specific component (for example, a saccharide such as the above oligosaccharide or a taste component such as an amino acid) is measured, and the content of a specific component (for example, 5-hydroxymethylfuran aldehyde) such as malodor or bitterness is determined. .

In particular, the extract of the above-mentioned coix seed processed product is extracted from the coix seed itself or the non-inventive coix seed processed product under the same conditions, and the extract is extracted. Among the sugars, especially the combination of about 10 monosaccharides, the oligosaccharides are characterized by an increase. This is caused by hydrolysis of the starch in the coix seed by hydrothermal reaction, whereby the coix seed processed extract is given a unique aroma by using the extract. The saccharide in the extract can be determined by methods well known in the art, for example, using the method described in Example 4 below.

The beverage can be prepared by using the above-described barley processed product extract using a method known in the art. The beverage may further 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, The sour material, the sugar, the sweetener, the sour material, the juice, the vegetable extract, the nectar extract, the tea extract, the acid-base conditioner, the quality stabilizer, and the like are used alone or in combination.

(tea blend)

One of the best modes of the present invention is that the processed product of the coix seed of the present invention is used as one of the raw materials for a beverage, particularly a tea blend, and is used together with other blended raw materials, liquid tea essence, and the like. Tea blends can be made according to the usual method or at the beverage tea factory. Or prepared into a tea bag or liquid tea essence.

Here, the term "tea blending" refers to the use of a total of sugar-free whole teas (see the latest cold drinks, Guanglin College, September 30, 2005). In other words, the so-called "wheat tea" which uses only wheat as a raw material is also included in the "tea blend" in terms of the above definition. The "tea blend" is made up of a plurality of raw materials, especially raw materials of cereals, and then mixed with raw materials containing tea. According to this, it is possible to present a single A variety of flavors that cannot be expressed by a raw material, and the ingestion of several natural materials. The raw materials are plant raw materials and other raw materials (bacteria, etc.), and the plant materials use seeds such as grains (barley, barley, brown rice, soybeans, corn, etc.); using leaves (tea leaves, persimmon leaves, alfalfa leaves, arrow bamboo leaves, Tu Changshan) Leaves, etc.; use other parts (stems, petals, etc., such as kelp, saffron, etc.). In addition, as other raw materials, there are mushrooms, ganoderma lucidum, and the like. In the manufacturing process of tea blending, when the PET container is installed, follow the steps of “extraction” → “clarification, cooling” → “separation” → “sterilization, cooling” → “filling, sealing”. → "Clarification ‧ Cooling" → "Separation" → "Filling ‧ Sealing" → "Bactericidal ‧ Cooling" is the general method (refer to the latest cold drink, Guanglin College, published on September 30, 2005).

The processed product 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, analgesic, anti-inflammatory, nourishing and strong, skin-beautifying, anti-ulcer, and increasing metabolism) known to the coix seed. Tea blending products can still inhibit the bad smell, bitter taste, and improve the aroma, sweet taste and strong taste of tea blends.

Example

The 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 coix seed and the high temperature and high pressure steam treatment are conveniently referred to as "(薏仁) processed products".

Example 1 Manufacturing of a processed product of coix seed and evaluation of aroma

High temperature and high pressure steam treatment is carried out using various kinds of coix seed. The following two types are used for the treatment of coix seed. 1) Coix seed (non-baked product, supplied by Mitsui & Co., Ltd., reference product 1); 2) Roasted coix seed (provided by ITOCHU Corporation, roasting degree: L35, 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-A250, TIGER product) and pulverizing at 30 g for 5 seconds.

Each of the raw materials was subjected to high-temperature and high-pressure steam treatment 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-liter inner tank made of SUS 316 alloy, 4 kg of the treated hazelnut (when the whole granule is used) or 60 g of the pulverized coix seed is placed in a heat-resistant pressure-resistant container (30 L) made of SUS 316 alloy. The oxygen water (oxygen concentration: 0.3 μg/ml) was removed using a deoxidizing device (product of Miura Industrial Co., Ltd., DOR-1000P), and the resulting high-temperature and high-pressure saturated steam (2.7 MPa, 230 ° C) was introduced for about 1 second instead of the container. The air in the air. Then, as shown in Table 1, using 150 ° C, 0.35 Mpa ~ 210 ° C, 1.8 MPa under various temperature and pressure conditions, treatment for 1 to 5 minutes, continuous conduction of saturated steam to high temperature and high pressure steam deal with. After degassing, the reaction vessel was vacuum-dried for 15 minutes under vacuum, and various processed foods of the coix seed described in Table 1 were obtained.

(Functional evaluation of the aroma of processed products)

Functional evaluation of aromas of various processed coix seeds and reference products . The assessment project evaluates grain odor, aroma and burnt odor. Six functional assessment experts rated the following five stages by their average.

1 point: not felt; 2 points: slightly felt; 3 points: feeling; 4 points: strong feeling; 5 points: very strong feeling.

Charcoal odor and grain odor: ◎ indicates less than 2 points; ○ indicates 2 points or more and 3 points is not full; △ indicates 3 points or more and 4 points are not full; × indicates 4 points or more

Aroma: ◎ shows 4 points or more; ○ shows 3 points or more and 4 points is not full; △ shows 2 points or more and 3 points is not full; × indicates 2 points is not full.

The results are shown in Table 1.

As a result of the functional evaluation, the grain odor seen in the non-baked or roasted product (Comparative Item 1, Control 2) which was not subjected to high temperature and high pressure steam treatment was The processed products subjected to high temperature and high pressure steam treatment have the result of being lightened or disappeared. Further, in terms of aroma, processed products subjected to high-temperature and high-pressure steam treatment are enhanced as compared with non-baked products or roasted products which are not subjected to high-temperature and high-pressure steam treatment. Also, no problems related to burnt odor occurred in the scope of this test condition.

Therefore, regardless of whether or not the raw material of the coix seed is roasted or pulverized, it is possible to improve the scent which cannot be obtained by roasting by the treatment of the high-temperature and high-pressure fluid.

Example 2 Evaluation of the Flavor of Beverages Using Coix Seeds

A variety of processed products obtained in Example 1 were used to prepare a beverage. Among the various processed products, a cutter was used (SKL-A250, manufactured by TIGER), and 30 g of the processed product was pulverized for 5 seconds. The pulverized product is used directly. 2 g of each of the pulverized products was taken and extracted with 120 ml of hot water for 5 minutes to prepare a drink.

The resulting beverage was subjected to its sensory evaluation immediately after extraction. The evaluation items were evaluated for taste (taste, bitterness) and aroma (grain smell, aroma, burnt smell). According to the 5-stage score by 6 functional evaluation experts, 1 point is not felt; 2 points are slightly felt; 3 points are felt; 4 points are strong feeling; 5 points are very strong feeling, taking the average The values are as follows: Bitter taste, grain odor and burnt odor: ◎ indicates 2 points are not full; ○ indicates 2 points or more and 3 points is not full; △ indicates 3 points or more and 4 points is not full; × indicates 4 points or more.

Thickness and aroma: ◎ shows 4 points or more; ○ shows 3 points or more and 4 points is not full; △ shows 2 points or more and 3 points is not full; × indicates 2 points is not full.

The results are shown in Table 2.

The results of the functional evaluation, the grain odor seen in the beverages of the non-baked or roasted products (Control 1 and Control 2) which were not subjected to high temperature and high pressure steam treatment, were processed with high temperature and high pressure steam treatment. There is a phenomenon of lightening or disappearing of raw materials. Further, in terms of aroma or richness, the beverage which is processed by the high-temperature and high-pressure steam treatment is enhanced as compared with the beverage which is not roasted or roasted with high-temperature and high-pressure steam treatment. Moreover, under the conditions of this test, the problem of the burnt smell or bitterness of the beverage did not occur.

Therefore, regardless of whether or not the barley of the raw material is roasted or pulverized, the treatment of the high-temperature and high-pressure fluid can be carried out, and the beverage obtained by using the obtained processed product can not obtain the aroma or taste.

Example 3 Manufacturing of a processed product of coix seed and evaluation of aroma

Use 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, and the processed product was evaluated for the aroma according to the method shown in Example 1. The processed beverage was used to evaluate the aroma and taste according to the method shown in Example 2. . The results are shown in Table 3.

In the test room temperature range, by adjusting the treatment time, in terms of processed products and beverages, it is seen that the grain odor is reduced or the aroma is increased, and the beverage has a good influence on the flavor. Among them, in the range of 190 to 200 ° C, particularly processed products or beverages with good aroma can be obtained.

From the above, it can be seen that by adjusting the temperature of the high-temperature and high-pressure fluid in the temperature range of 150 to 210 ° C, it is possible to confirm the improvement of the aroma or flavor which cannot be obtained by roasting, or the adjustment of the flavor.

Example 4 Evaluation of Sugars in Coix Seed Treated Products

For the processed products obtained in Example 3, the content of the monosaccharide of one of the ingredients related to the rich taste or the umami taste was evaluated.

30 g of the sample was pulverized using a cutting mill (SKL-A250, manufactured by TIGER) for 5 seconds. 10 g of each pulverized product was placed in a 200 ml flask, 100 ml of boiling water was added, and the mixture was allowed to stand in a constant temperature water bath at 90 ° C for 15 minutes, cooled by running water, centrifuged (3500 rpm, 10 minutes), filtered with a filter paper, and then subjected to filtration. Liquid chromatography analysis. Detailed analysis conditions are shown in Table 4. The results of investigations on five types of sugars including xylose, glucose, maltose, maltotriose and maltotetraose are shown in Table 5.

Very low levels of each saccharide are also found in the processed product treated with high temperature and high pressure fluids when not seen or seen in the control. Among them, monosaccharide xylose (low-calorie sweetener) or glucose (sweetener) is also seen to be produced at a lower temperature range (150 ° C). Further, maltose, maltotriose and maltotetraose of disaccharide to tetrasaccharide were observed at a treatment temperature (200 ° C) in a high temperature range.

Further, the results of evaluating the content of the glucose in a typical processed product in the plurality of processed products are shown in Table 6.

From this, it can be seen that very low levels of glucose are not seen or seen in the control product, and the processed product treated with high temperature and high pressure steam contains 1.2 to 14.6 (mg/g).

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). For the samples treated by the above five types of sugars, the qualitative analysis was carried out by the analysis conditions shown in Table 7.

The results are shown in Fig. 1 and Fig. 2 . It can be seen that the processed product 26 is different from the reference 4, and a peak occurs at a detection time of 30 minutes. From the presence of the spike, it was found that there were 10 oligosaccharides in the processed product 26 in terms of glucose.

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 Coix Seed Processed Products

The amount of free amine nitrogen (FAN) was measured for each of the processed hazelnuts obtained in Example 3. A 30 g sample was pulverized using a cutting mill (SKL-A250, manufactured by TIGER) for 5 seconds. 5 g of each of the pulverized products 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 in running water, centrifuged (3500 rpm, 10 minutes), and filtered to obtain a filtrate.

After moderate dilution, the phosphate buffer solution and the TNBS solution were added for a predetermined period of time. After the concentration was determined, the reaction termination solution was added, and the absorbance (spectrophotometer, wavelength: 340 nm) was measured. The absorbance was determined by a standard curve obtained by a known concentration of a standard glycine acid aqueous solution, and FAN (α-amine nitrogen concentration (ppm)) in the sample was determined, and the content per unit weight was calculated. The results are shown in Table 8.

The FAN in Coix Seed is reduced under normal roasting operations. This is caused by a reaction such as a Maillard reaction accompanied by the disappearance of an amino acid. However, amino acids are known to increase 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, and is a value reflecting the amount of amino acid imparted to the food in a rich or umami taste. 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-Hydroxymethylfuranaldehyde in Coix Seed Treated

The content of 5-hydroxymethylfuran aldehyde (5HMF) known as a burnt component was evaluated for the processed product obtained in Example 3.

Using a cutting mill (SKL-A250, manufactured by TIGER), 30 g of the sample was pulverized for 5 seconds. 10 g of each pulverized product was placed in a 200 ml flask, and 100 ml of boiling water was added, and then placed in a constant temperature water bath at 90 ° C for 15 minutes, cooled by running water, centrifuged (3500 rpm, 10 minutes), filtered with a filter paper, and then filtered. Phase tomography analysis. The detailed analysis conditions are shown in Table 9. The results are shown in Table 10.

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. Considering two results in combination, the content of 5HMF is about 3.0mg/g or less. Preferably, it can be used as an indicator for considering the upper limit of the processing conditions when the high temperature and high pressure fluid is treated.

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 polysaccharide analysis on the processed product 26 in the fourth embodiment.

Claims (7)

A processed product of unhulled coix seed for food and beverage, characterized by containing the following (a) and (b): (a) 1.2 to 14.6 (mg/g) of glucose; and (b) 0.16 to 0.49 (mg/g) The above amine nitrogen. For example, the processed product of claim 1 contains one or both of the following (a') and (b'): (a') 1.9~6.3 (mg/g) glucose, and (b') 0.25~ 0.49 (mg/g) of amine nitrogen. For example, the processed product of the coix seed according to Item 1 or Item 2 of the patent application, wherein the content of 5-hydroxymethylfuran aldehyde is 3.0 mg/g or less. For example, the processing of coix seed, which is the first or second item of the patent scope, is the coix seed. For example, in the processed product of claim 1 or 2, the unsealed coix seed is prepared by using saturated steam of 150 to 210 ° C or higher for 1 to 15 minutes at an oxygen concentration of 0 to 1 μg/ml. Got it. A beverage characterized by containing a processed product of the coix seed according to item 1 or item 2 of the patent application, pulverizing as desired, and extracting with water to obtain a barley processed product extract and being improved in flavor. A method for producing a processed product of the coix seed according to the first or second aspect of the patent application, characterized in that the unhulled coix seed is used at a concentration of oxygen of 0 to 1 μg/ml, and a saturated water vapor of 150 to 210 ° C or more is used. 1~15 points The clock is processed.