TWI635807B - Manufacturing method of raw beverage raw material extract, germinated maggot extract and manufacturing method thereof, container packed favorite soft drink and flavor enhancement method - Google Patents

Abstract

The object of the present invention is to provide scale that is difficult to produce in the manufacturing process of the raw beverage extract itself, and in the case of preparing a container-packed beverage using the gourmet beverage extract, it is also difficult to produce the scale in the manufacturing process of the container-packed beverage. Method for producing scale-like beverage raw material extract.

The solution is a method for producing a peculiar beverage raw material extract, which is a method for producing a palatable beverage raw material extract including the following steps (1) to (4).

(1) the step of obtaining the water extract by solid-liquid separation after water extraction of the favorite beverage raw materials; (2) the phytic acid decomposing enzyme treatment on the water extract obtained in step (1) to obtain an enzyme treatment The step of extracting the liquid; (3) the step of contacting the enzyme-treated extract obtained in step (2) with a cation exchange resin; (4) the enzyme treatment obtained by contacting the cation exchange resin in step (3) The liquid is subjected to an insoluble matter removal treatment step.

Description

Manufacturing method of raw beverage raw material extract, germinated cereal extract and manufacturing method thereof, container packed favorite soft drink and flavor enhancement method

The present invention relates to a habit that it is difficult to produce scale when heating and sterilizing by a heat exchanger or the like, and it is difficult to produce turbidity or precipitation even when the extract itself or the extract is blended in a container-packed favorite drink. Method for producing raw material beverage extract.

In recent years, container drinks such as tea drinks (green tea, oolong tea, black tea), coffee, and barley tea have become a large proportion in the beverage market. With the increase in demand for these indulgent beverages, in the manufacture of containerized intimate beverages, the use of extracts from the raw materials of the intimate beverages or their concentrates has also increased. When manufacturing a container-packed favorite drink, such an extract or its concentrate is diluted, raw materials other than these are blended, and a heating operation using a heat exchanger is performed before filling. In this heating operation, malfunctions due to the generation of scale often occur. In addition, in the manufacturing steps of the extract or the concentrate itself, a heating operation using a heat exchanger is also performed, and in this heating operation, failures due to scale generation often occur.

In order to prevent the occurrence of scale, scale inhibitors have been used. As this scale inhibitor, various kinds of phosphonates, polyphosphates, polyacrylic acid or its salts, polymaleic acid or its salts, boric acid, phosphonic acid, carboxylic acid / sulfonic acid polymer, sulfate ion, etc. are known, for example. Inhibitor. However, for industrial use This kind of scale inhibitor used in the device or equipment cannot be used in the production line of food and beverage such as the production line of the beverage of the favorite beverage.

Therefore, in terms of a method for preventing scale generation of an extract used in food and beverage, there has been a proposal for coffee extraction that prevents scale from being generated by treating the coffee extract with a phytase in the manufacturing process of the coffee extract. Liquid manufacturing method (Patent Document 1).

Prior art literature Patent literature

Patent Document 1 Japanese Patent Application Laid-Open No. 2010-166910.

The method described in Patent Document 1 is effective as a method for preventing scale generation as a coffee extract or a concentrate thereof or an extract of other plant materials containing a large amount of phytic acid. However, although the extract or the concentrate obtained by this method does not generate scale when sterilized by heating with a heat exchanger or the like, it has been found that when the extract is directly stored or a container is prepared using the extract or the concentrate In the case of beverages, compared with those who have not been treated with phytase, they are liable to produce turbidity or precipitation. In addition, it has not been known in the past that the problem that the extract or the concentrate of a plant for a drink for a phytate-degrading enzyme treated in this way becomes prone to turbidity or precipitation, was discovered for the first time by the present inventors.

Aiming at the manufacturing steps of raw material extracts of favorite drinks and the production of containerized favorite drinks using the raw material extracts of favorite drinks The method that does not produce scale in the manufacturing step and does not generate turbidity or precipitation in the preservation of the extract or the container-packed favorite drink prepared by using the extract, the inventors have conducted in-depth exploration. As a result, it was found that, in the manufacturing process of the extract of the favorite beverage raw material, after the extract of the favorite beverage raw material was subjected to phytic acid decomposing enzyme treatment, further contact treatment with the cation exchange resin was performed without generating scale, In addition, no turbidity or precipitation is generated in the preservation of the extract or the container-packed favorite drink prepared by using the extract, thereby completing the present invention.

Moreover, conventionally, in the production of containerized coffee beverages, retort sterilization (121 ° C, about 10 minutes) or UHT sterilization (135 ° C, about 1 minute) is a necessary step. The defects caused by this step The odor is called a so-called distilled odor, heat sterilization odor, and the like, and is considered to be a bad odor.

However, surprisingly, I tried to heat the extract of the raw beverage material at a higher concentration than the drinking concentration (Bx50 °, 130 ~ 140 ° C, about 30 minutes), and added the processed product to As a result, a flavor material having an extremely strong flavor enhancing effect was obtained even in the case of a taste drink. This effect is further enhanced when preparing an extract of a raw material for a favorite beverage or when a glycolytic enzyme treatment is performed after extraction. Furthermore, it was found that when the above-mentioned high-temperature heating is performed, the processed product obtained by performing heat treatment after adjusting to pH 6 to pH 12 can greatly enhance the taste, thickness, and thickness of the food material, without odor, The balance can be improved, and the condition of the product can be improved. Therefore, it has been found that although the so-called heating odor is usually enhanced when the extract of the raw material of a favorite beverage is heated, the above-mentioned heating treatment can provide more characteristic and effective flavor improvement. Agent.

As described above, the present invention provides the following.

[1] A method for producing a beverage raw material extract, which comprises the following steps (1) to (4): a method for producing a beverage raw material extract: (1) water extraction of the beverage raw material A step of performing solid-liquid separation to obtain a water extract; (2) a step of subjecting the water extract obtained in step (1) to a phytase-degrading enzyme treatment to obtain an enzyme-treated extract; (3) a step of ( 2) a step of contacting the obtained enzyme-treated extraction liquid with a cation exchange resin to obtain a cation exchange resin treatment liquid; (4) a step of performing an insoluble matter removal treatment on the cation exchange resin treatment liquid obtained in step (3).

[2] A method for producing a beverage raw material extract, which comprises the following steps (1) to (4): a method for producing a beverage raw material extract: (1) a mixture of a beverage raw material and water A step of performing phytase-decomposing enzyme treatment to obtain an enzyme-treated slurry; (2) a step of solid-liquid separation of the enzyme-treated slurry obtained in step (1) to obtain an enzyme-treated extract; (3) a step of (2) ) A step of contacting the obtained enzyme-treated extraction liquid with a cation exchange resin to obtain a cation exchange resin treatment liquid; (4) a step of performing an insoluble matter removal treatment on the cation exchange resin treatment liquid obtained in step (3).

[3] The method for producing a raw material beverage for a favorite beverage according to [1] or [2], further comprising the following steps (5) and (6) after steps (1) to (4): (5 ) The step of adjusting the insoluble matter removal treatment liquid obtained in step (4) to Bx1 ° ~ Bx80 ° by refractive sugar content (20 ° C) by concentrating or diluting; (6) The step of heating the Bx conditioning solution obtained in step (5) at 100 ° C to 180 ° C for 5 minutes to 5 hours.

[4] The method for producing a raw material extract of a favorite beverage according to [1] or [2], further comprising the following steps (5) to (7) after steps (1) to (4): (5 ) A step of adjusting the insoluble matter removal treatment liquid obtained in step (4) to Bx1 ° to Bx80 ° in terms of refractive sugar (20 ° C) by concentrating or diluting; (6) will be in step (5) A step of adjusting the pH of the obtained Bx adjusting solution to 6 to 12; (7) a step of heating the pH adjusting solution obtained in step (6) at 100 to 180 ° C. for 5 minutes to 5 hours.

[5] The method for producing a favorite beverage raw material extract according to any one of [1] to [4], wherein the favorite beverage raw material is selected from the group consisting of cereals, roasted cereals, germinated cereals, roasted germinated cereals, More than one type of tea and coffee.

[6] A method for producing a germinated grain extract, which is a method for producing a germinated grain extract including the following steps (1) to (5): (1) a step of heating the germinated grain to deactivate the endogenous enzyme in the germinated grain to obtain an enzyme to deactivate the germinated grain treatment; (2) deactivating the enzyme obtained in step (1) A step of activating the germinated grain treated product by protease, carbohydrate-related enzyme and phytase to obtain an enzyme-treated germinated grain slurry; (3) solid-liquid separation of the enzyme-treated germinated grain slurry obtained in step (2), A step of obtaining an enzyme-treated germinated cereal extract; (4) a step of contacting the enzyme-treated germinated cereal extract obtained in step (3) with a cation exchange resin to obtain a cation-exchange resin-treated germinated cereal extract; (5) a The cation exchange resin treated germinated cereal extract obtained in step (4) is a step of removing insoluble matter.

[7] The method for producing a germinated cereal extract according to [6], further comprising the following steps (6) and (7) after steps (1) to (5): (6) will be in step (5) ) The step of adjusting the obtained insoluble matter removal treatment liquid to Bx1 ° ~ Bx80 ° in terms of refractive sugar (20 ° C); (7) heating the Bx adjustment liquid obtained in step (6) at 100 ° C to 180 ° C 5 minutes to 5 hours steps.

[8] The method for producing a germinated cereal extract according to [6], further comprising the following steps (6) to (8) after steps (1) to (5): (6) will be in step (5) ) The step of adjusting the obtained insoluble matter removal treatment liquid to Bx1 ° ~ Bx80 ° in terms of refractive sugar (20 ° C); (7) Adjusting the pH of the Bx adjustment liquid obtained in step (6) to 6 ~ 12 A step of; (8) A step of heating the pH adjusting solution obtained in step (7) at 100 ° C to 180 ° C for 5 minutes to 5 hours.

[9] The method for producing a peculiar beverage raw material extract according to any one of [1] to [8], in which the heat sterilization is performed using a heat exchanger at any stage after the step of performing the phytase treatment step.

[10] A method for enhancing the flavor of a container-packed favorite beverage by blending the raw beverage extract of the favorite beverage obtained by the production method according to any one of [1] to [9].

[11] A germinated cereal extract, wherein the mass ratio of free phosphoric acid to soluble solids (calculated based on Bx concentration) is 0.4% to 1.3%, and the mass ratio of calcium to soluble solids (calculated based on Bx concentration) It is 300 ppm or less.

[12] A container-packed indulgent beverage blended with a germinated cereal extract as in [11].

According to the method of the present invention, it is difficult to produce scale in the manufacturing step of the favorite beverage raw material extract of the present invention, and in the case of using the favorite beverage raw material extract obtained by the method of the present invention to prepare a container-packed favorite beverage In addition, it is difficult to produce scale in the manufacturing process of the container-packed favorite drink. In addition, the favorite beverage raw material extract obtained by the method of the present invention is difficult to produce turbidity or precipitation even after storage, and the container-packed favorite beverage prepared using the extract has an advantageous effect that it is difficult to produce turbidity or precipitation.

In addition, by adding a small amount of the raw material extract of the favorite beverage subjected to the high-temperature heating treatment of the present invention to a container-packed favorite beverage or the like, It can enhance the flavor such as mellow thickness or richness, and realize the improvement of balance. Therefore, it can be considered that it can be used not only for the production of highly flavored containerized indulgent beverages, but also for the flavor in the case of having to reduce the amount of raw materials for indulgent beverages in order to reduce costs when producing containerized instinctual beverages. Reinforcing.

[Form for Implementing Invention]

The present invention is further described in detail below.

The raw material of the favorite drink which can be used in this invention is not restrict | limited as long as it follows the objective of this invention, It can be a wide range of raw materials used for what is called a favorite drink. If further explanation is given on such raw materials, there are no restrictions on natural plant materials or processed products thereof which are the main raw materials used to make hobby beverages, but examples thereof include cereals, roasted cereals, germinated cereals, roasted germinated cereals, and tea. Category, coffee, etc. Here, examples of the cereal include rice, wheat, barley, and the like. Examples of the roasted cereal include roasted barley (so-called barley tea), roasted wheat, and roasted rice. Examples of the germinated cereal include malt, germinated wheat, and germination. Examples of the brown rice and the like include roasted malt, roasted and germinated wheat, and roasted and germinated brown rice. Examples of the tea include green tea, oolong tea, and black tea. The raw materials of these indulgent beverages contain a large amount of phytic acid, and scale problems often occur in the manufacturing steps of beverages using these raw materials. In addition, malted or germinated brown rice is a material that has been used as a blending material for non-fermented non-alcohol beer-flavored beverages in recent years.

In the present invention, the extract of the favorite beverage raw material refers to the final product obtained by supplying the extract or the concentrate thereof extracted from the aforementioned favorite beverage raw material with water or the like to further processing or processing steps. The processed product usually means a processed product for blending in a favorite drink. In addition, germinated grain extract and malt extract are also used under the same concept.

In the present invention, the container-packed favorite drink means that the raw drink extract of the favorite drink of the present invention and / or the extract of the favorite drink raw material in a general sense other than the present invention are mixed with other raw materials to prepare a suitable drink. Beverages obtained by drinking at a concentration and filling the container (usually sterilized before or after filling in the container) include tea beverages, cereal beverages, mixed tea beverages, coffee beverages, and non-alcohol beer flavored beverages.

One of the characteristics of the present invention is that, in the production of a favorite beverage raw material extract by water extraction of the favorite beverage raw material, a cation exchange resin treatment is performed after the step of phytic acid decomposing enzyme treatment. In the present invention, although the phytic acid-decomposing enzyme treatment is performed during the water extraction of the favorite beverage raw material, the phytic acid-degrading enzyme can be caused to act on the water extract of the favorite beverage raw material, and it can also be subjected to the water extraction step. Medium effect.

In the case where a phytate-degrading enzyme treatment is performed on the extract after the water extract is obtained, first, the favorite beverage raw material is extracted with water, and solid-liquid separation is performed to obtain a water extract. The favorite beverage raw materials used for water extraction can also be pulverized into an appropriate particle size as required. For example, in the case of supplying to a column extraction as an extraction method, a moderate particle size of the raw material may be exemplified by an average particle size of about 0.5 mm to 5 mm. In the case of stirring extraction, about 0.1 mm to 3 mm can be exemplified. The amount of water used for the extraction can be exemplified by 5 to 50 times, preferably 7 to 30 times, and more preferably 10 to 20 times based on the mass of the favorite beverage raw material. Examples of the extraction temperature include 0 to 110 ° C, preferably 10 to 100 ° C, and more preferably 20 to 90 ° C. As a method of water extraction, stirring extraction or column extraction may be exemplified, and the extraction time may be exemplified by 5 minutes to 10 hours, preferably 10 minutes to 5 hours, and more preferably 20 minutes to 3 hours. After extraction, the insoluble solid content of the residue as the raw material of the favorite beverage was separated and removed to obtain a water extract.

The solid-liquid separation method can be performed using centrifugation, filter press, etc. in the case of stirred extraction. On the other hand, in the case of column extraction, water can be supplied to the column from the upper or lower portion of the column and the Discharge in the same direction or in the opposite direction to separate the extraction residue and the extraction solution.

The phytase is allowed to act on the water extract thus obtained. In the present invention, as the phytase, any source of phytase can be used as long as it follows the object of the present invention. Therefore, the phytase is not limited. As a representative phytase, for example, a phytase (Aspergillus), Penicillium or Mucor phytase. Particularly preferred enzymes include phytase derived from Aspergillus niger. Also, commercially available enzymes can be used. As commercially available food phytase, for example, Sumizyme (registered trademark) PHY (manufactured by Shin Nippon Chemical Industry Co., Ltd.) derived from Nigella spp., And phytase (DSM Japan) Co., Ltd.) and so on.

The conditions for the decomposition treatment of the water extract using phytase can be appropriately selected, for example, pH 2.0 to 8.3, temperature 15 to 75 ° C, and reaction can be exemplified. 10 minutes to 48 hours. In particular, when using Sumizyme PHY (manufactured by Nippon Chemical Industry Co., Ltd.), the amount of Sumizyme PHY added to the raw materials used for extraction may be 0.005 to 0.5% by mass, pH 4.5 to 7.2, and temperature 45 to 60. ℃, reaction time is about 10 minutes to 24 hours. In this way, the so-called enzyme treatment solution of the present invention can be obtained.

In addition, in the present invention, a method of performing a phytic acid-decomposing enzyme treatment at the same time as the water extraction of the favorite beverage raw material can also be adopted. In the case where it is activated in the step of water extraction of the favorite beverage raw material, phytic acid-decomposing enzyme is dissolved in water at the time of water extraction, and extraction is performed while the enzyme is acting. In this case, regarding the crushing particle size of the favorite beverage raw material, the amount of water used for extraction, the column extraction and stirring extraction, the type and amount of the enzyme, the pH, and the separation of the extract solution and the residue, it can be applied in the same manner as described above to obtain water. The same conditions were used when the phytase treatment was performed after the extraction solution. On the other hand, the temperature and time of extraction (and enzyme reaction) are preferably conditions suitable for the enzyme reaction, and can be set to a temperature of 45 to 60 ° C. and a time of 10 minutes to 10 hours. In this way, the so-called enzyme-treated extract of the present invention can be obtained.

In addition, in the case of producing a raw material extract of a favorite beverage of the present invention, in the case where the extraction liquid or the treatment liquid is subjected to a heat treatment (heat sterilization, etc.) using a heat exchanger, the phytase-degrading enzyme treatment is preferred. It is performed in the step before performing heat processing using a heat exchanger.

In addition, when (1) water extraction is performed on the favorite beverage raw material, (2) when a phytase decomposing enzyme is allowed to act on the extraction liquid of the favorite beverage raw material, or (3) when the vegetable beverage is subjected to water extraction of the favorite beverage raw material, When the acid-decomposing enzyme acts on a mixed liquid of peculiar beverage raw materials and water, in any step or plural steps In this step, enzymes such as tannase, protease, and glycolytic enzyme may also be activated simultaneously with the action of phytase, or separately from the action of phytase. Especially when the raw materials are teas such as green tea, oolong tea, and black tea, the tanninase and protease act simultaneously in the water extraction treatment of these raw materials, and the protein existing in the tea tissue is decomposed, and the amino acid is Increasing, a strong umami extract can be obtained. In addition, as the glycolytic enzyme, amylase, cellulase, hemicellulase, mannanase, pectinase, etc. can be used. Decomposition of polysaccharides produces saccharides such as monosaccharides, disaccharides, and oligosaccharides. , And an extract with increased sweetness can be obtained.

In addition, when the raw material is a germinated grain such as malt, the following method can be exemplified: when an germinated grain extract is obtained, an amylase or protease contained in the germinated grain is used to obtain an extract while enzymatically decomposing the extract; The following method can also be adopted: the germinated grain is heated, the endogenous enzyme is temporarily deactivated to make an enzyme deactivated malt treated product, and an external protease and amylase are added to process to obtain an extract.

In addition, a method for deactivating an endogenous enzyme in the germinated grain by heating is not particularly limited, and any method can be adopted. For example, a method of directly heating the dried and unroasted germinated grains, for example, can be exemplified. Examples of the direct heating method for the dried, unroasted germinated grains include, for example, processing with hot air at 100 ° C or higher, or baking (roasting) processing at 100 ° C to 250 ° C with a rotary roaster, for example. Method, etc. These heat-treated germinated grains are, for example, Munich malt, amber malt, roasted malt, chocolate malt, chocolate malt, and roasted germinated rice. Were sold, but they can also be handled on their own.

Further, as another heating method, a method of heating the dried, unroasted germinated grains in hot water may be exemplified. Examples of such a heating method include a method of mixing a dried pulverized product of the unroasted germinated grains with water to obtain a slurry and heating the slurry. In the case of making a slurry, the dried and unroasted germinated grains can be crushed or cut into appropriate sizes before being mixed with water, so that the state of mixing and stirring with water can be made good. The heating conditions of the slurry are not particularly limited as far as the heating temperature is a temperature at which the endogenous enzymes of the dried unroasted germinated grain can be deactivated, and 65 ° C to 120 ° C is a preferred range, 70 ℃ ~ 110 ℃ is better, 75 ℃ ~ 105 ℃ is especially good. In addition, in terms of heating time, 0.1 minutes to 180 minutes can be cited as a preferred range, 0.5 minutes to 120 minutes is more preferable, and 1 minute to 60 minutes is particularly preferable. In addition, it is desirable to raise the temperature to the aforementioned temperature as quickly as possible after the preparation of the slurry so that the endogenous enzymes do not act as much as possible during heating.

In addition, the germinated grain (roasted germinated grain) which has been obtained by heating methods such as roasting can be pulverized in the same manner as the dried unroasted germinated grain, and mixed with water to prepare a slurry. Heating is performed, and subsequent enzymatic reactions are easily performed.

After heating, the slurry was cooled to a temperature suitable for enzyme treatment. The cooling temperature cannot be generalized due to the type of enzyme used, but in order to avoid the generation of off-flavors, it is not necessary to react at the optimum temperature of the enzyme, and it is preferable to react at a slightly lower temperature. As the cooling temperature, a preferred range is 20 ° C to 70 ° C, 25 ° C to 60 ° C is more preferred, and 30 ° C to 55 ° C is particularly preferred.

Next, protease and amylase are added to the cooled slurry for enzymatic treatment. By this enzyme treatment, for example, when the germinated grain is malt, in addition to strong alcohol, sweetness, and umami, it also produces a unique rich flavor that is different from the type of wort in the conventional beer manufacturing and the like.

As a method for protease and / or amylase treatment of a slurry, a protease and an amylase may be added simultaneously for reaction. However, when the protease treatment is followed by the amylase treatment, the target tends to have a unique strong flavor enhancement. When a protease and an amylase are added simultaneously for reaction, compared with the case where a protease is processed alone, the tendency for sweetness to increase is seen. However, in the case where the protease treatment is followed by the amylase treatment, compared with the case where the protease is treated alone, not only the sweetness is increased, but also the off-flavor is reduced, the refreshing feeling is increased, and the sharpness is improved. Based on the quality of the germinated grain, the amount of the protease to be used is usually exemplified in the range of 0.1 to 5 mass%, preferably 0.2 to 3 mass%, and more preferably 0.5 to 2 mass%. In addition, based on the quality of the germinated grains, the amount of amylase used can generally be exemplified within the range of 0.01% by mass to 1% by mass, preferably 0.02% by mass to 0.5% by mass, and more preferably 0.05% by mass to 0.2% by mass. . The ratio of the protease to the amylase is based on the respective masses and can be exemplified in the range of 1: 0.01 to 1: 0.1.

In addition, the phytate-degrading enzyme treatment of the slurry may be performed simultaneously with the protease treatment or the amylase treatment, or after the treatment with the protease and the amylase, the solid-liquid separation may be temporarily performed and the obtained extract may be subjected to the treatment. However, it may be better exemplified that after protease is first applied to the enzyme to deactivate the germinated cereal treatment, then the glycolytic enzyme and the phytic acid degrading enzyme are simultaneously made. Method of action. The thus obtained enzyme-treated germinated cereal slurry is separated and removed by centrifugation, a filter press, or the like as an insoluble solid component of the residue as a raw material of the germinated cereal to obtain an enzyme-treated germinated cereal extract.

The above-mentioned phytate-degraded enzyme-derived beverage raw material extract solution obtained in the above-mentioned steps also produces very little scale when heated by a heat exchanger.

However, although the problem of scale is solved by the aforementioned phytase treatment, it has been confirmed that when the phytase-treated extract or the concentrated solution thereof is stored, and the container prepared using the extract Compared with those who have not been treated with phytase, they are more likely to produce turbidity or precipitation. As the cause of the turbidity or precipitation, the present inventors initially considered the following reaction mechanism and predicted that calcium phosphate was the main component of turbidity or precipitation. In the extraction liquid before the phytase-degrading enzyme treatment, calcium ions exist in a state chelated by phytic acid, and are dissolved in the extraction liquid. However, when the phytate-degrading enzyme treatment is performed on the extract of the raw beverage material, phytic acid is decomposed | disassembled and inositol and phosphoric acid are produced | generated. Free phosphate and calcium easily combine to form calcium phosphate, which can cause turbidity or precipitation. Therefore, in order to confirm this inference, the present inventors analyzed the aforementioned turbidity or precipitation. The results were contrary to predictions, and the precipitate was mainly calcium silicate. Although the source of the silicate ion is not clear, the present inventors believe that in order to prevent or prevent turbidity or precipitation over time, whether it is the extract itself or a favorite drink in which the extract is blended, the phytase-degrading enzyme is removed The method of processing the generated calcium ion is effective. In addition, the present invention is not limited by the above understanding or theory.

In the present invention, the phytic acid-decomposing enzyme treatment solution or the enzyme treatment extraction solution of the aforementioned peculiar beverage raw material is further contacted with a cation exchange resin to obtain a resin treatment solution (one of the extracts of the present invention). It is difficult for the extract obtained through this step to produce turbidity or precipitation, whether it is the extract itself or a container-packed favorite drink in which the extract is blended. In the step of bringing the cation exchange resin into contact with the cation exchange resin, calcium ions in the phytase-extracted extract are adsorbed on the cation exchange resin and reduced. As a result, the turbidity or precipitation is improved.

The usable cation exchange resin is not particularly limited, but examples thereof include DIAION (registered trademark) SK1B, SK102, SK116, PK208, WK10, WK20 (all of which are manufactured by Mitsubishi Chemical Corporation), AMBERLITE (registered trademark) 200CT, IR118, IR120B, IR124 (all of which are manufactured by The Dow Chemical Company) and the like. Examples of the functional group of the strongly acidic cation exchange resin include a sulfonic acid group.

As the cation exchange resin used in this step, a proton type cation exchange resin is preferably used from the viewpoint of the removal ability of impurities. Examples of the proton-type cation exchange resin include a cation exchange resin in which an Na-type cation exchange resin is replaced with an H-type, and specifically, SK1BH. The cation exchange resin is preferably washed with water in advance to remove the raw material monomer or impurities in the raw material monomer of the cation exchange resin. As a condition for cleaning, for example, under the condition that the space velocity (SV: mobile phase multiple per hour of mobile phase relative to resin volume) = 1 to 20, the total processing capacity is better than 1 part by mass of cation exchange resin. It is 1 to 100 parts by mass.

The method of contacting the phytic acid-decomposing enzyme treatment solution or the enzyme treatment extraction solution with the cation exchange resin may be a batchwise method or a column method. In the case of a column type, the extraction liquid may be passed through a column filled with a cation exchange resin. Examples of the conditions for bringing the extraction liquid into contact with the column include space velocity (SV) = 0.1 to 50, preferably 0.2 to 10, and more preferably 0.5 to 8. Moreover, in the case of a batch type, the method of removing a cation exchange resin after adding a cation exchange resin to an extraction liquid, and stirring for a certain time can be illustrated. Examples of the conditions for bringing the cation exchange resin into contact with the extract include 10 minutes to 5 hours, and preferably 20 minutes to 2 hours.

In addition, the ratio of the extraction liquid to the cation exchange resin relative to the soluble solid content in the extraction liquid (the value calculated using Bx of the extraction liquid at 20 ° C as the solid content concentration) is 1, and the cation exchange resin (capacity: ml) For example, 0.01 to 5, preferably 0.02 to 2, and more preferably 0.05 to 0.5 are exemplified.

In addition, the treated cation exchange resin can be repeatedly reused by washing with a common method such as sodium hydroxide aqueous solution, water, hydrochloric acid aqueous solution, and water in the same washing conditions as before use.

The thus-obtained cation-exchange resin-treated extraction liquid generates little scale when it is heated by a heat exchanger, and when the extraction liquid or the concentrated liquid is stored, the extraction liquid or the concentrated liquid is used. The prepared container-packed indulgent beverage rarely produces turbidity or precipitation.

In addition, the cation exchange resin treatment liquid obtained in this way was decomposed by phytic acid, and free phosphoric acid was increased. The ratio of the phosphoric acid to the soluble solid content at this time is, for example, a malt and a value calculated using Bx (20 ° C) as the concentration of the soluble solid content as the raw material of the favorite beverage, and the following values can be exemplified. The ratio of phosphoric acid to soluble solid content (Bx) is usually 0.25 to 0.38 before phytase treatment, but usually 0.4% to 1.3%, preferably 0.5 after phytase treatment and cation exchange resin treatment. % ~ 1.2%, more preferably 0.6% ~ 1.1%.

On the other hand, calcium ions are reduced by cation exchange resin treatment. The ratio of the calcium to the soluble solid content at this time is, for example, malt and the value calculated using Bx (20 ° C.) as the concentration of the soluble solid content as the raw material of the favorite beverage, and the following values can be exemplified. The ratio of calcium to the soluble solid content (Bx) is usually 350 to 450 ppm before the resin treatment, but it is usually 300 ppm or less, preferably 200 ppm or less, and more preferably 100 ppm or less after the resin treatment.

In the present invention, the above-mentioned cation exchange treatment favorite beverage raw material extraction system is further subjected to an insoluble matter removal treatment. Examples of the insoluble matter removal treatment method include filtration and centrifugation. Examples of the filtration method include filtration using a filter paper or a filter cloth, ultrafiltration, and decompression or pressure filtration using a suction filter in which a filter paper or a filter cloth is precoated with cellulose powder or diatomaceous earth. Examples of centrifugation include SHARPLES (registered trademark: manufactured by Alfa Laval) processing, Westfalia Separator (registered trademark: manufactured by Westfalia) processing, and the like. In this way, a raw material extract of a favorite beverage of the present invention can be obtained.

The extract after the insoluble matter removal treatment (the favorite beverage raw material extract of the present invention) can then be concentrated as required. As a concentration method, for example, concentration by an appropriate concentration means such as reduced-pressure concentration, reverse osmosis membrane (RO membrane) concentration, freeze concentration, etc. can be used to obtain a concentrate of the enzyme-treated extract. The degree of concentration is not particularly limited, but is generally suitably in the range of Bx3 ° to Bx80 °, preferably Bx8 ° to Bx60 °, and more preferably in the range of Bx10 ° to Bx50 °.

Further, in the present invention, the steps described above, that is, the water extraction step of the favorite beverage material, the phytic acid decomposing enzyme treatment step, the step of solid-liquid separation of the enzyme treatment slurry to obtain the enzyme treatment extract, and the enzyme treatment The step of contacting the liquid or enzyme-treated extraction solution with the cation exchange resin, the step of subjecting the resin treatment solution contacted with the cation exchange resin to insoluble matter removal treatment, or the plural steps is followed by heat sterilization. In addition, the heating sterilization method is not particularly limited, but may be sterilized by a plate heat exchanger or batch sterilization at a temperature of 60 to 120 ° C. and a time of about 30 seconds to 30 minutes. Moreover, after sterilization, it is preferable to cool suitably to about room temperature.

The heat sterilization using a heat exchanger is performed after the phytase treatment. By combining the steps in this order, it is possible to prevent scale from being generated in the heat exchanger.

The thus obtained peculiar beverage raw material extract of the present invention is used in the production process of the peculiar beverage raw material extract of the present invention or in the production of a beverage using the peculiar beverage raw material extract of the present invention. When the exchanger is heated, the scale is generated very little, and when the extract of the favorite beverage raw materials is stored, and the The container-packed favorite drink prepared with the raw material extract of the favorite drink has very little turbidity or precipitation.

In addition, the thus obtained beverage raw material extract of the present invention can be concentrated to a high concentration and heated at a high temperature, and can also be made into a material capable of imparting a rich alcoholic feeling by adding a trace amount to food and beverage.

In the past, in the manufacture of container-packed indulgent beverages, retort sterilization (121 ° C, about 10 minutes) or UHT sterilization (135 ° C, about 1 minute) was a necessary step. The bad odor generated by this step is called so-called Distillation odor, heat sterilization odor, and the like are considered to be bad odors. Therefore, if the extract of the raw material of a peculiar beverage is heated, the so-called heating odor will be strengthened, and it is not expected to be an effective flavor improving agent at all.

However, surprisingly, an attempt was made to heat the raw beverage extract of the favorite beverage of the present invention at a higher concentration than the drinking concentration (Bx50 °, 130-140 ° C, about 30 minutes), and add the processed product to a container. As a result, a flavor material having a strong flavor enhancing effect was obtained even if it was added to a favorite drink even slightly. In addition, when high-temperature heating is performed, the effect is further enhanced as a result of adjusting the pH to be slightly higher and then performing a heat treatment.

The lower limit of the concentration of the extract of the raw material of the favorite beverage supplied to the heat treatment is usually Bx1 ° or more, preferably Bx5 ° or more, more preferably Bx10 ° or more, and even more preferably Bx20 ° or more. 30 ° or more, preferably Bx40 ° or more, and the upper limit value is Bx80 ° or less, preferably Bx70 ° or less, more preferably Bx65 ° or less, particularly preferably Bx60 ° or less, and most preferably Bx55 ° or less As the range of the concentration, these upper and lower limits may be arbitrarily combined. When the concentration is too low, it is difficult In order to exert the effect of heating. In addition, it is known that if the concentration is a normal drinking level (about Bx 0.3 °), so-called distilled odor and heating odor are generated, and the same flavor as distilled odor is generated during heat treatment at a low concentration, and it is not available. A sufficiently effective material as a flavor improving agent. In addition, since the concentration is low, it may become necessary to add a large amount to food and drink. On the other hand, when the concentration is too high, the viscosity is too high to uniformly heat, and there is a possibility that scorching or the like may occur.

As a method for increasing the concentration of the raw material extract of the favorite beverage, concentration methods such as reduced pressure concentration, RO membrane concentration, and freeze concentration can be adopted.

In addition, as another method for increasing the concentration, a method of increasing the concentration by adding sugars to the extract of the raw material of the favorite beverage may be adopted. The saccharides used are preferably monosaccharides, disaccharides or oligosaccharides, and examples include ribose, xylose, arabinose, glucose, fructose, rhamnose, lactose, maltose, sucrose, trehalose, cellobiose, and malt. Trisaccharides, starch syrup, etc. The amount of saccharides added is 0.01 to 2 parts by mass based on 1 part by mass of the raw material extract of the favorite beverage of about Bx1 ° to Bx10 °.

The thus obtained high-concentration beverage raw material extract is subjected to heat treatment. It is considered that, in addition to the sugar or amino acid of the so-called Maillard reaction material, by heating treatment, the unique ingredients (polyphenols, flavonols, saponins, etc.) derived from roasted grains also proceed. Complex reactions generate flavour-enhancing ingredients.

The reaction temperature of the heat treatment of the raw material extract of the favorite beverage is usually 100 ° C or higher, preferably 110 ° C or higher. It is more preferably 120 ° C or higher, even more preferably 130 ° C or higher, and the upper limit value is usually 180 ° C or lower, preferably 170 ° C or lower, more preferably 160 ° C or lower, and even more preferably 150 ° C or lower. The temperature is preferably 140 ° C. or lower, and the upper limit and the lower limit may be arbitrarily combined as a temperature range. When the temperature is too low, the heating reaction is difficult to proceed, and it is difficult to exert the effect as a flavor improving agent. When the temperature is too high, the change due to heating is too large, and the purpose as a flavor improving agent cannot be achieved.

In addition, as the reaction time of the heat treatment, it is necessary to ensure the time required for the reaction. The lower limit value is usually 10 minutes or more, preferably 20 minutes or more, more preferably 30 minutes or more, and an upper limit value. Usually, it is 5 hours or less, preferably 3 hours or less, and more preferably 2 hours or less. As the range of the heating time, these upper limit values and lower limit values can be arbitrarily combined. When the reaction time is too short, the reaction does not proceed sufficiently and it is difficult to exert the effect as a flavor improving agent. When the reaction time is too long, the change due to heating is too large, and the purpose as a flavor improving agent cannot be achieved.

In addition, the pH of the extract of the raw material of the favorite beverage before the heat treatment is about 4 to 6 without adjustment. Although it can be directly supplied to the heat treatment, it is added at a high temperature by adding a pH adjuster. On the other hand, after adjusting the pH of the peculiar beverage raw material extract before the heat treatment to a slightly higher pH and then performing the heat treatment, the peculiar beverage raw material extract which is a material having a higher taste improvement effect can be obtained.

As the pH value at this time, the lower limit value is usually 6 or more, preferably 7 or more, more preferably 8 or more, and the upper limit value is usually 12 or less, preferably 11.5 or less, and more preferably 11 or less. As the pH range, these upper and lower limits can be arbitrarily combined.

By adjusting the pH to this range and performing heat treatment, in addition to accelerating the decomposition of sugar and further improving the effect as a flavor improving agent, it is also preferable to suppress the generation of precipitates due to heating, which is preferable. Examples of the pH adjusting agent include sodium hydroxide and potassium hydroxide.

In the present invention, the heat treatment is preferably performed using an autoclave capable of heating and stirring the contents in a closed system. Regarding the operation of the autoclave, after the above-mentioned extract of the favorite beverage raw material is filled as the content, the container is closed, and the air in the head space is maintained as it is, or the air in the head space is replaced with oxygen or an inert gas, and then the Heat treatment was performed under the conditions, and after cooling, the heat-treated product was recovered from the kettle. When a precipitate is generated in the recovered material, it can also be removed by filtration or centrifugation.

The thus-obtained extract of the peculiar beverage raw material of the heat-treated product is useful as a flavor improving agent. By adding about 0.1 ppm to 1% to various foods and drinks, it can enhance the thickness, mellow taste, thickness, etc. So-called strong mellow taste, and can improve the balance. In addition, the mellow taste refers to the feeling that when the food or drink is contained in the mouth or swallowed, it continues temporarily from the entire mouth to the depth of the throat, and the taste is deep. The term "thickness" refers to a feeling that the backbone of the taste is thick, round and full, and the overall flavor is enhanced. The term "balance" means a balance of flavors, and means a feeling that, in addition to the bitterness, astringency, and sweetness, the above-mentioned tastes have a good blend of thickness and thickness.

The peculiar beverage raw material extract of the present invention obtained through the above manufacturing steps can be used directly, but can also be further concentrated according to requirements. Shrinkage, or adding excipients such as dextrin, chemically modified starch, cyclodextrin, gum arabic, etc. to make a paste. Furthermore, it can also be made into a powder form by spray drying, vacuum drying, freeze drying and other drying.

In addition, natural or blended flavors such as grain flavors may be further added to the extract of the raw material of the favorite beverage of the present invention.

The final product which can be blended with the raw material extract of the favorite beverage of the present invention is not particularly limited, but for example, a barley tea beverage as a so-called container-packed favorite beverage filled in a bottle, can or paper container can be exemplified. , Cereal tea beverages, brown rice tea beverages, so-called mixed tea beverages (mixed tea beverages) mixed with tea and roasted cereals, and other tea-based beverages; green tea beverages, oolong tea beverages, and black tea beverages; Coffee beverages; beer-flavored beverages such as beer, aerated wine, so-called third-type beer, non-alcoholic beer flavored beverages; frozen desserts such as ice cream, cream or sherbet; biscuits, cookies, senbei , Japanese steamed buns, chocolate, creamy snacks, bread, etc.

Hereinafter, the present invention will be described more specifically with reference to examples.

[Example]

<Example 1>

Into 1170Kg of warm water heated to 95 ° C, add 100Kg of commercially available brewing dry malt (pulverized with a hammer mill, 1mm sieve), and hold at 95 ° C for 30 minutes to deactivate the endogenous enzymes in the malt. . After cooling to 50 ° C, 1.8 Kg of protease M "AMANO" SD (a protease derived from Pseudomonas spp. Produced by Amano Enzyme) was added, and after stirring at 50 ° C for 30 minutes, it was left at 50 ° C for 4 hours. Then, 90 g of KOKULASE (registered trademark: α-amylase manufactured by Mitsubishi-Kagaku Foods) was added. And 45 g of Sumizyme (registered trademark) PHY (phytase made by Shinnippon Chemical Co., Ltd.), and stirred at 50 ° C for 1 hour. The entire reaction system was heated up to 72 ° C, and then sterilized by heating, and then cooled to 50 ° C. The residue solid was removed by a dehydration type centrifuge to obtain 1160 Kg of extract (Bx6.4 °, pH 5.78). Next, it was heated at 95 ° C for 30 seconds using a heat exchanger to deactivate and sterilize the enzyme, and then cooled to 30 ° C. After sterilization, the heat exchanger was filled with an aqueous solution in which a stripping agent was dissolved. After standing overnight, 2000 L of water was passed through. The liquid crystal outlet of the heat exchanger was collected through a 200-mesh filter cloth, and the The mass of crystals. The obtained crystal was 0.8 g.

On the other hand, after the sterilized extraction solution is cooled, 7.44 L (extraction solution amount × Bx / 1000: about 10% of the amount of soluble solid content) is added as a cation exchange resin that is washed and regenerated to form a hydrogen ion type. DIAION (registered trademark) SK-1BH (manufactured by Mitsubishi Chemical Corporation) was stirred at 35 ° C for 1 hour. Pressure filtration was performed by pre-coating a 12Kg cellulose powder (DIAFLOC: manufactured by Tokyo Imano Store) and a 12Kg diatomaceous earth to obtain a 1157Kg filtrate (Bx6.15 °, pH 4. 07). The filtrate was heated and sterilized at 95 ° C for 30 seconds, and then concentrated under reduced pressure to Bx17 ° to obtain a concentrated liquid of 392 Kg. After the concentrated solution was cooled to 20 ° C, the insoluble matter was removed by centrifugation to obtain a supernatant (Bx17.5 °) of 380 kg. Ion-exchanged water was added to the supernatant, Bx was adjusted to 15 °, and then sterilized by heating at 95 ° C for 20 minutes, then cooled to 20 ° C and aseptically filled in a closed container to obtain the present invention product 1 (460Kg, Bx15.0 °, pH4.11).

<Comparative Example 1 (Example without cation exchange resin treatment)>

In Example 1, the same operation as in Example 1 was performed except that the cation exchange resin treatment was not performed to obtain Comparative Product 1 (513 Kg, Bx 15.0 °, pH 5.73).

<Comparative Example 2 (Example without phytase treatment)>

In Example 1, Sumizyme PHY (phytase manufactured by Nippon Chemical Co., Ltd.) was not added, and the process was performed until the cation exchange resin was processed. That is, 100 kg of commercially available dry malt for brewing (pulverized with a hammer mill, 1 mm sieve) was added to 1170 Kg of warm water heated to 95 ° C., and maintained at 95 ° C. for 30 minutes to endogenize the malt. Enzyme deactivation. After cooling to 50 ° C, 1.8 Kg of protease M "AMANO" SD (a protease derived from Pseudomonas spp. Produced by Amano Enzyme) was added, and after stirring at 50 ° C for 30 minutes, it was left at 50 ° C for 4 hours. Then, 90 g of KOKULASE (α-amylase manufactured by Mitsubishi-Kagaku Foods) was added, and the reaction was stirred at 50 ° C. for 1 hour. The whole reaction system was heated up to 72 ° C, and then sterilized by heating, and then cooled to 50 ° C. The residue solid was removed by a dehydration type centrifuge to obtain 1160Kg of extraction liquid (Bx6.2 °, pH 5.75). Next, it was heated at 95 ° C for 30 seconds using a heat exchanger to deactivate and sterilize the enzyme, and then cooled to 30 ° C. After sterilization, the heat exchanger was filled with an aqueous solution in which a scale-stripping agent was dissolved. After standing overnight, 2000 L of water was passed through. The 200-mesh filter cloth was used to collect the peeled crystals at the liquid outlet of the heat exchanger. The mass of crystals. The obtained crystal was 5.5 g.

Since the crystals obtained in Example 1 were 0.8 g, it was considered that the components that caused the scale formation were significantly reduced by phytase treatment (0.8 / 5.5 × 100 = 14.5%). In addition, as a result of analyzing the components of the crystals obtained in Comparative Example 2, the water content was 34.3% (dry weight reduction method), and the main component of the solid matter was identified as silicic acid by IR (near-infrared spectroscopic analysis) and X-ray analysis. calcium.

<Evaluation of Inventive Product 1 and Comparative Product 1>

Fill 30g wide-mouth bottles with 30g of this invention product 1 and comparative product 1 respectively, and freeze them in a freezer (-20 ° C) overnight, then thaw naturally at room temperature the next day for 3 hours, shake and mix thoroughly, then leave to stand until After no bubbles, the turbidity was measured without dilution (absorbance at 680 nm: Abs.).

As a result, the present invention product 1: 0.15 and the comparative product 1: 0.84. Compared with the comparative product 1, the present invention product 1 had a significantly reduced turbidity.

Moreover, the calcium content of each of the present invention 1 and the comparative product 1 was determined by a commonly used method (edited by the Society of Analytical Chemistry, Practical Instrument Analysis Technology Series "ICP Emission Spectroscopy", page 225, Kyoritsu Publishing House, 1988). Quantitative.

[Calcium content]

Product of the invention 1: 11.8 ppm

Comparative product 1: 60.3ppm

Based on the results, it was confirmed that the product 1 of the present invention significantly reduced calcium compared with the comparative product 1.

<Example 2 (Examination of phytase usage)>

Four 2L three-necked flasks were prepared, and 100 g of commercially available dry malt for brewing were pulverized with a hammer mill (1 mm sieve), and 1300 g of Hot water at 95 ° C is kept at 95 ° C for 30 minutes to deactivate the endogenous enzymes in the malt. After the slurry was cooled to 50 ° C, 2 g of protease M "AMANO" SD (a protease derived from Pseudomonas spp. Produced by Amano Enzyme) was added, and the mixture was stirred at 50 ° C for 30 minutes, and then left at 50 ° C for 4 hours. Then, 0.1 g of KOKULASE (α-amylase manufactured by Mitsubishi-Kagaku Foods) and Sumizyme (registered trademark) PHY (physical enzyme manufactured by Shin Nippon Chemical Co., Ltd.) were added, and a stirring reaction was performed at 50 ° C for 1 hour. The addition amounts of Sumizyme PHY in the four flasks were set as follows: (1) no addition (0% relative to malt), (2) 0.01g (0.01% relative to malt), and (3) 0.03g (relative) 0.03% for malt) and (4) 0.05g (0.05% for malt).

The contents of the respective flasks were heated to 72 ° C, heat-sterilized, and then cooled to 50 ° C. A dehydration-type centrifuge (the filter surface was bleached, and 50g of cellulose powder was pre-coated (DIAFLOC: Tokyo Imano Store) (Manufactured by the company)), and the residue solid was removed to obtain approximately 1395 g of an extract (Bx6.4 °, pH 5.8). Next, it was heated at 95 ° C for 30 seconds to deactivate and sterilize the enzyme, and then cooled to 30 ° C. A suction filter (No. 2 filter paper, 12 cm: manufactured by Advantech) was pre-coated by mixing and precoating 12.5 g of cellulose powder (DIAFLOC: manufactured by Tokyo Imano Store Co., Ltd.) and 12.5 g of diatomaceous earth. 1390 g of filtrate (Bx5.7 °, pH 5.8). The respective filtrates were heated at 95 ° C for 30 seconds, and concentrated under reduced pressure on a rotary evaporator to Bx17 ° to obtain about 445 g of a concentrate. After the concentrated solution was cooled to 20 ° C, insoluble matter was removed by centrifugation (1200 × g, 6 minutes). Ion-exchanged water was added to the obtained supernatant to adjust Bx to 15 °, and then heat-sterilized at 95 ° C for 20 minutes. Minutes, then cooled to 20 ° C by The 200 mesh gauze filter cloth was filtered and aseptically filled in a closed container to obtain a malt extract (references 1 to 4).

The obtained malt extract was measured for phosphoric acid content (HPLC method).

Table 1 shows the phytase addition amount and phosphoric acid content of reference products 1 to 4.

As shown in Table 1, by adding 0.01% phytase to the malt to treat, compared with the extract without phytase treatment, the phosphate was increased by more than 2 times. Even if the amount of phytase used was further increased, the phosphate There was also no change in production. Therefore, it is inferred that phytic acid was almost completely decomposed by adding 0.01% phytase to malt. Considering that Example 4 was prepared under the same conditions except for the liquid and the production amount before the cation exchange resin treatment in Example 1, an increase in phosphoric acid can be considered as an indicator of the difficulty in scale generation. Reference products 1 to 4 have a Bx (20 ° C) of 15 °. However, if the mass ratio of phosphoric acid to soluble solids (calculated based on Bx concentration) is calculated, reference product 1: 0.355, reference product 2: 0.721, and reference product 3 : 0.703, reference 4: 0.717. Therefore, it can be said that if the ratio of phosphoric acid to the soluble solid content (Bx) is usually 0.4% to 1.3%, preferably 0.5% to 1.2%, and more preferably 0.6% to 1.1%, the phytic acid is not decomposed. Compared with enzyme-treated malt extract, it is difficult to produce scale.

<Example 3 (examination of the amount of cation exchange resin used)>

300 g of commercially available dry malt for brewing was pulverized with a hammer mill (1 mm sieve), 3900 g of hot water at 95 ° C was added, and the same temperature was maintained for 30 minutes to deactivate the endogenous enzymes in the malt. After the slurry was cooled to 50 ° C, 6 g of protease M "AMANO" SD (a protease derived from Pseudomonas spp. Produced by Amano Enzyme) was added, and after stirring at 50 ° C for 30 minutes, it was left at 50 ° C for 6 hours. Then, 0.3 g of KOKULASE (α-amylase manufactured by Mitsubishi-Kagaku Foods) and 0.15 g of Sumizyme (registered trademark) PHY (physinase manufactured by Nippon Chemical Co., Ltd.) were added, and the mixture was stirred at 50 ° C. for 1 hour. reaction. The entire reaction system was heated to 72 ° C, and then sterilized by heating, and then cooled to 50 ° C. A dewatering type centrifuge (filter surface was bleached cloth, precoated with 50g of cellulose powder (DIAFLOC (registered trademark): Tokyo Imano) Residual solids were removed by a shop company)) to obtain 3875 g of an extract (Bx6.4 °, pH 5.78). Next, it was heated at 95 ° C for 30 seconds to deactivate and sterilize the enzyme, and then cooled to 30 ° C. After cooling, 4 aliquots (968g each) of the extract were added to each of the following amounts of DIAION (registered trademark) SK-1BH (manufactured by Mitsubishi Chemical Corporation) as a cation exchange resin that was washed and regenerated to form a hydrogen ion type. ) And stirred at 35 ° C for 1 hour ((5) no addition, (6) 1.55ml (extract amount × Bx / 4000: 2.5% of the amount of soluble solid content), (7) 3.1ml (extract amount × Bx / 2000: 5% of the amount of soluble solid content), (8) 6.2ml (extract amount × Bx / 1000: about 10% of the amount of soluble solid content). Next, 10 g of cellulose powder (DIAFLOC : Manufactured by Tokyo Imano Store Co., Ltd.) and 10 g of diatomite pre-coated suction filter (No. 2 filter paper, 9 cm: manufactured by Advantech). To about 900 g of each filtrate (Bx was about 6.2, pH was (5) 5.82, (6) 5.27, (7) 4.56, (8) 4.05). The respective filtrate was heated at 95 ° C for 30 seconds, and concentrated under reduced pressure to Bx17 ° on a rotary evaporator. After cooling the respective concentrates to 20 ° C, the insoluble matter was removed by centrifugation (1200 × g, 6 minutes). Ion-exchanged water was added to the obtained supernatant to adjust Bx to 15 °, and then the mixture was heated at 95 ° C. Sterilize for 20 minutes, then cool to 20 ° C, filter through 200 mesh gauze filter cloth, and aseptically fill in a closed container to obtain malt extract (5-8).

The respective malt extracts were frozen in a freezer (-20 ° C) for one night, and then naturally thawed at room temperature for 3 hours the next day, thoroughly shaken and mixed, and then allowed to stand without air bubbles, and then turbidity was measured without dilution (680nm absorbance) Absorbance: Abs.). In addition, the calcium content was measured by a commonly used method (edited by the Society of Analytical Chemistry, Practical Instrument Analysis Technique Series "ICP Emission Spectroscopy", page 225, Kyoritsu Publishing House, 1988), and the phosphoric acid content was measured by (HPLC method). . The mass ratio of phosphoric acid to the soluble solid content (calculated based on the Bx concentration) and the mass ratio of calcium to the soluble solid content (calculated based on the Bx concentration) were also calculated. These results are shown in Table 2.

As shown in Table 2, the phytase-treated malt extract was added with an extract (6) treated with a cation exchange resin with a solid content of 2.5% relative to the extract that was not treated with a cation exchange resin. (5) The turbidity is less than 1/2 (0.835 → 0.357), and a large turbidity reducing effect is seen. As the amount of cation exchange resin is further increased, as shown in (7) and (8) of Table 2, the calcium content decreases and the turbidity of the extract also decreases. In addition, it is considered that the treatment with the cation exchange resin does not affect the phosphoric acid content. According to Table 2, it can be said that if the ratio of calcium to the soluble solid content (Bx) is usually 300 ppm or less, preferably 200 ppm or less, and more preferably 100 ppm or less, it is compared with a malt extract treated with only phytase The turbidity during freezing and thawing is reduced.

<Example 4 coffee extract>

900 kg of water was added to 100 kg of roasted and pulverized coffee beans (Colombia, L value was 22) to make a slurry state, and 40 kg was obtained by the gas-liquid countercurrent contact extraction method under the following conditions (40 coffee beans) %) Of recovered perfume.

Processing conditions:

Raw material supply speed: 700L / hr

Steam quality: 55kg / hr

Lower column temperature: 100 ℃

Upper column temperature: 100 ℃

Vacuum degree: atmospheric pressure

The obtained recovered perfume was cooled to about 4 ° C. after being nitrogen-sealed, and then sealed and stored. The slurry discharged from the gas-liquid countercurrent contact extraction device was collected in a kettle equipped with a stirrer, and after cooling to 45 ° C, 2000 g (2% relative to coffee beans) of Cellulosin (registered trademark) GM5 (HBI Enzymes) was added. Galactomannan degrading enzyme), Sumizyme (glucose amylase manufactured by Shin Nippon Chemical Industry Co., Ltd.) at 2000 g (2% relative to coffee beans), and 50 g (0.05% relative to coffee beans) Sumizyme (Registered Trademark) PHY (phytase, manufactured by Nippon Chemical Co., Ltd.) After stirring at 45 ° C for 30 minutes, it was left at the same temperature for 16 hours. After standing still, solid-liquid separation was performed with a basket centrifuge while stirring again, and 773 kg of a separation liquid (extraction liquid) (Bx4.9 °) was obtained. The obtained separation liquid (extraction liquid) was heat-sterilized at 90 ° C for 1 minute using a heat exchanger, and then cooled to 25 ° C. After sterilization, the heat exchanger was filled with an aqueous solution in which a stripping agent was dissolved. After standing overnight, 2000L of water was passed through, and the heat exchange was performed. A 200-mesh filter cloth was used to collect the peeled crystals at the liquid outlet of the device, and the mass of the crystals on the filter cloth was measured. The obtained crystal was 0.5 g.

On the other hand, after the sterilized extract is cooled, 3.79 L (extract amount × Bx / 1000: about 10% of the amount of soluble solid content) of DIAION (a cation exchange resin that is washed and regenerated to form a hydrogen ion type) is added. (Registered trademark) SK-1BH (manufactured by Mitsubishi Chemical Corporation), and stirred at 35 ° C for 1 hour. Next, the solid residue and the oil content were removed by a separating plate type centrifuge, and filtration was performed using a horizontal filter plate type filter and diatomaceous earth to obtain 767 kg of a clear filtrate. The obtained filtrate was concentrated with a rotary film-type reduced pressure concentrator to obtain 124.1 kg of a clarified concentrated coffee extract of Bx30 °. The obtained clarified espresso coffee extract and the recovered flavor were mixed at a ratio of 5: 2 (mass ratio) (the whole amount of the recovered flavor was used, and a part of the waste extract was used), and further adjusted to Bx20 ° with water to obtain BK20 of 150 Kg ° espresso coffee extract (product 2 of the invention).

<Comparative Example 3 (Example without phytase treatment)>

In Example 4, Sumizyme PHY (a phytase manufactured by Nippon Chemical Co., Ltd.) was not added at all, and the process was performed until the cation exchange resin treatment. After sterilization by a heat exchanger, the heat exchanger was filled with an aqueous solution in which a stripping agent was dissolved, and after standing overnight, 2000 L of water was passed through, and the peeled crystals were collected through a 200-mesh filter cloth at the liquid outlet of the heat exchanger. The mass of crystals on the filter cloth was measured. The obtained crystal was 2.6 g.

<Comparative Example 4 (Example without cation exchange resin treatment)>

In Example 4, the same operation as in Example 4 was performed except that the cation exchange resin treatment was not performed, to obtain Comparative Product 2 (150 Kg, Bx20 °).

<Evaluation of Inventive Product 2 and Comparative Product 2 (1)>

30g wide mouth bottles were filled with 30g of the present invention product 2 and comparative product 2, respectively, and stored in a refrigerator (5 ° C) for one month to observe the occurrence of precipitation on the bottom of the bottle. As a result, some precipitates were generated with respect to the comparative product 2, but no precipitation occurred at all with the product 2 of the present invention.

<Evaluation of Inventive Product 2 and Comparative Product 2 (2)>

For the product 2 of the present invention and the comparative product 2, 9500 g of ion-exchanged water was added to each of 500 g of extracts, and they were thoroughly mixed and dissolved to prepare a diluent (Bx1 °). Each of the diluted solutions was heat-sterilized at 135 ° C for 30 seconds by a heat exchanger, and then cooled to 88 ° C. Each 500ml of a heat-resistant heat-resistant PET bottle was filled with 500ml, and after sealing, it was cooled to 20 ° C. The respective beverages were left standing in a refrigerator (5 ° C) for one month, and the occurrence of precipitation at the bottom of the bottle was observed. As a result, some precipitates were generated with respect to the comparative product 2, but no precipitation occurred at all with the product 2 of the present invention.

<Example 5 (Preparation of an extract for a favorite drink by subjecting the product 1 of the present invention to heat treatment)>

The product 1 of the present invention (Bx15 °, 5000 g) was concentrated under reduced pressure to obtain 1500 g of a Bx50 ° concentrated solution. Put 500g of concentrated solution into a 1L autoclave. After sealing, heat while stirring, take about 30 minutes to heat up, heat at 140 ± 2 ° C for 30 minutes, cool to 30 ° C, take out the contents, and then use 200 mesh. The gauze was filtered to obtain a heat-treated product (product of the invention 3: 488 g, Bx50 °).

<Example 6 (Preparation of an extract for a peculiar beverage for heating treatment after raising the pH of the product 1 of the present invention)>

500 g of the concentrated solution (Bx50 °) of the product 1 of the present invention obtained in Example 5 with a 30% sodium hydroxide aqueous solution was put into a 1 L autoclave, and after being sealed, it was heated while being stirred. It took about 30 minutes to raise the temperature, heated at 140 ± 2 ° C for 30 minutes, cooled to 30 ° C, took out the contents, and filtered with 200 mesh gauze to obtain a heat-treated product (product of the present invention 4: 488g, Bx50 ° ).

<Example 7 (sensory evaluation)>

For a commercially available barley tea beverage (1L paper container) (reference product 5), the present invention product 3 or the present invention product 4 was added in an amount shown in Table 3 below, and 10 well-trained inspectors (panelist ) Perform a functional evaluation. The evaluation method and evaluation standard used reference 5 as the control group, and scored out of 10 points. The functional evaluation was as follows: For the strong alcohol taste, there was no change compared with the control group: 0 points, slightly strong: 2 points, slightly stronger : 4 points, strong: 6 points, significantly stronger 8 points, very strong 10 points, and the balance of barley tea beverages is not different from the control group: 0 points, slightly good: 2 points, Slightly better: 4 points, significantly better: 6 points, very good: 8 points, excellent 10 points. The average score is shown in Table 3.

As shown in Table 3, the reference tea 5 (commercially available barley tea) was added to the barley tea beverage of the product 3 or 4 of the present invention, and even if 0.2 ppm was slightly added, the strong alcohol flavor and balance were slightly improved. Furthermore, if the amount of addition is further increased, when the amount of addition is increased from 10 to 100 ppm, the concentration and the balance are also improved when the amount of addition is increased. If 100 ppm is added, the evaluation is significantly good.

Furthermore, in the comparison between the present invention product 3 and the present invention product 4, the present invention product 4 which was heated after the pH was set to 10.5 had higher alcohol taste imparting effect and balance improvement effect than the present invention product 3, and was evaluated as good. .

<Example 8 (Preparation of a coffee extract obtained by subjecting the product 2 of the present invention to heat treatment)>

The product of the present invention 2 (Bx20 °, 3750g) was concentrated under reduced pressure to obtain 1500g of a Bx50 ° concentrated solution. Put 500g into a 1L autoclave After being sealed, it was heated while stirring. It took about 30 minutes to heat up, and was heated at 130 ± 2 ° C for 2 hours. After cooling to 30 ° C, the content was taken out and filtered with 200 mesh gauze to obtain a heat treatment. (Inventive product 5: 486 g, Bx50 °).

<Example 9 (Preparation of an extract for a peculiar beverage after heating up the pH of the product 2 of the present invention and heating treatment)>

500 g of the concentrate (Bx50 °) of the product 2 of the present invention used in Example 8 at a pH of 10.5 was prepared with a 30% sodium hydroxide aqueous solution, put it into a 1 L autoclave, and then sealed and heated while stirring. It took about 30 minutes to heat up, and heated at 130 ± 2 ° C for 2 hours. After cooling to 30 ° C, the content was taken out and filtered with 200 mesh gauze to obtain a heat-treated product (product of the invention 6: 485g, Bx50 ° ).

<Example 10 (sensory evaluation)>

Prepare a commercially available sugar-free black coffee beverage (1L paper container) (reference 6) and a dilution of reference 6 (combined 8 parts by mass of reference 6 and 2 parts by mass of water: reference 7), For reference product 7, the present invention product 5 or 6 was added in an amount shown in Table 4 below, and the sensory evaluation was performed by 10 well-trained sensory inspectors. The evaluation criteria are as follows: For the coffee bean feel and taste, the reference product 5 is used as the control group, which is obviously weak: -2 points, slightly weak: -1 points, the same degree: 0 points, slightly strong: + 1 point, obviously stronger +2 points, and for the advantages and disadvantages of the balance in terms of coffee drinks, poor: -2 points, slightly worse: -1 points, no difference: 0 points, slightly better: +1 points, good: +2 points. The average score is shown in Table 4. In addition, the sense of coffee beans refers to the feeling of forming a unique flavor of coffee beans, and the amount of coffee beans used is more than the amount of coffee beans actually used by adding them. Sense of feeling. The mellow taste refers to the feeling that when food or drink is contained in the mouth or swallowed, it continues temporarily from the entire mouth to the depth of the throat, and the taste is deep. The term "thickness" refers to a feeling that the backbone of the taste is thick, round and full, and the overall flavor is enhanced. In addition, balance means the balance of flavor of coffee, and it means a feeling that the above-mentioned taste is well blended in addition to bitterness, astringency, and sweetness.

As shown in Table 4, the reference 7 diluted with commercially available unsweetened black coffee (reference 6) has significantly weaker coffee bean flavor, mellow taste, and thicker flavor than the reference 6, and is also poorly balanced, but In the case where the product 5 of the present invention is added to the reference product 7, even if 0.1 ppm is added slightly, the balance is obtained. improve. In addition, the amount of addition is further increased. If 1 ppm to 10 ppm is added, the flavor is almost the same as that of Reference 6. If 20 to 100 ppm is added, the taste and balance of coffee beans, mellow thickness, and thickness are evaluated instead. Both are higher than reference 6 and are good.

In addition, those who added the present invention 6 to the reference 7 compared with the case where the present invention 5 was added. Even if the same concentration was added, the effect of improving the coffee bean feel, taste, thickness, thickness and balance was higher. Evaluation was very good.

Claims (12)

A method for producing an extract of a favorite beverage raw material, which comprises the following steps (1) to (4): a method for producing an extract of a favorite beverage raw material: (1) extracting the original beverage raw material by water, and then A step of liquid separation to obtain a water extract; (2) a step of subjecting the water extract obtained in step (1) to a phytase-decomposing enzyme treatment to obtain an enzyme treatment solution; (3) a step of obtaining the enzyme extract obtained in step (2) A step of contacting the enzyme treatment solution with a cation exchange resin to obtain a cation exchange resin treatment solution; (4) a step of removing insoluble matter from the cation exchange resin treatment solution obtained in step (3); One or more selected from the group consisting of cereals, roasted cereals, germinated cereals, roasted germinated cereals, teas, and coffee. The germinated cereals are malt, germinated wheat, or germinated brown rice. A method for producing a peculiar beverage raw material extract, comprising the following steps (1) to (4): a method for producing a palatable beverage raw material extract: (1) phytic acid for a mixture of a peculiar beverage raw material and water A step of decomposing enzyme treatment to obtain an enzyme-treated slurry; (2) a step of solid-liquid separation of the enzyme-treated slurry obtained in step (1) to obtain an enzyme-treated extract; (3) a step of obtaining the enzyme-treated extract The step of contacting the enzyme-treated extraction solution with a cation exchange resin to obtain a cation exchange resin treatment solution; (4) a step of performing insoluble matter removal treatment on the cation exchange resin treatment solution obtained in step (3); It is selected from one or more kinds of cereals, roasted cereals, germinated cereals, roasted germinated cereals, teas and coffee, and the germinated cereals are malt, germinated wheat or germinated brown rice. For example, if the method for manufacturing a favorite beverage raw material extract according to item 1 or 2 includes the following steps (5) and (6) after steps (1) to (4): (5) will be in step (4) The obtained insoluble matter removal treatment liquid is adjusted to a step of Bx1 ° to Bx80 ° in terms of refractive sugar content (20 ° C) by performing concentration or dilution; (6) obtained in step (5) The Bx conditioning solution is heated at 100 ° C to 180 ° C for 5 minutes to 5 hours. For example, if the method for manufacturing a raw beverage extract of a favorite beverage according to item 1 or 2 includes the following steps (5) to (7) after steps (1) to (4): (5) will be in step (4) The obtained insoluble matter removal treatment liquid is adjusted to a step of Bx1 ° to Bx80 ° in terms of refractive sugar (20 ° C) by performing concentration or dilution; (6) adjusting the value of the Bx adjustment liquid obtained in step (5). a step of adjusting the pH to 6 to 12; (7) a step of heating the pH adjusting solution obtained in step (6) at 100 to 180 ° C. for 5 minutes to 5 hours. The method for producing a favorite beverage raw material extract according to claim 1 or 2, wherein the heat sterilization step is performed using a heat exchanger at any stage after the step of performing the phytase treatment. A method for producing a germinated cereal extract, which comprises the following steps (1) to (5): a method for producing a germinated cereal extract: (1) heating the germinated cereal to make endogenous enzymes in the germinated cereal ( endogenous enzyme) step of deactivating to obtain an enzyme to deactivate the germinated grain treatment; (2) subjecting the enzyme deactivated to the germinated grain treatment obtained in step (1) to protease, carbohydrate-related enzyme, and phytase decomposition treatment, A step of obtaining an enzyme-treated germinated cereal slurry; (3) a step of solid-liquid separation of the enzyme-treated germinated cereal slurry obtained in step (2) to obtain an enzyme-treated germinated cereal extract; (4) a step of (3) The step of contacting the obtained enzyme-treated germinated cereal extract with a cation exchange resin to obtain a cation-exchange resin-treated germinated cereal extract; (5) subjecting the cation-exchange resin-treated germinated cereal extract obtained in step (4) to insoluble matter; Step of removing treatment; wherein the germinated cereal is malted, germinated wheat or germinated brown rice. For example, the method for producing a germinated cereal extract according to claim 6, further comprising the following steps (6) and (7) after steps (1) to (5): (6) the insoluble obtained in step (5) The material removal treatment liquid is adjusted to a step of Bx1 ° to Bx80 ° in terms of refractive sugar (20 ° C); (7) The Bx adjustment liquid obtained in step (6) is heated at 100 ° C to 180 ° C for 5 minutes to 5 hours. A step of. For example, the method for producing a germinated cereal extract according to claim 6, further comprising the following steps (6) to (8) after steps (1) to (5): (6) the insoluble obtained in step (5) The step of adjusting the substance removal treatment liquid to Bx1 ° ~ Bx80 ° in terms of refractive sugar (20 ° C); (7) the step of adjusting the pH of the Bx adjustment liquid obtained in step (6) to 6-12; (8) ) The step of heating the pH adjusting solution obtained in step (7) at 100 ° C to 180 ° C for 5 minutes to 5 hours. The method for producing a germinated cereal extract according to any one of claims 6 to 8, wherein the heat sterilization step is performed using a heat exchanger at any stage after the step of performing the phytase treatment. A method for enhancing flavor of a container-packed favorite drink by blending the raw material extract of the favorite drink obtained by the manufacturing method according to any one of claims 1 to 5 or using any of the claims 6 to 8 Germinated cereal extract obtained by one method of production. A germinated cereal extract, wherein the mass ratio of free phosphoric acid to soluble solids (calculated based on Bx concentration) is 0.4% to 1.3%, and the mass ratio of calcium to soluble solids (calculated based on Bx concentration) is 300 ppm or less . A container-packed indulgent beverage blended with a germinated cereal extract as claimed in claim 11.