WO2008053885A1

WO2008053885A1 - Processed job's tears product

Info

Publication number: WO2008053885A1
Application number: PCT/JP2007/071115
Authority: WO
Inventors: Koichi Nakahara; Katsushi Shibuya; Noriyuki Ando; Toshihiro Nishiumi
Original assignee: Suntory Holdings Limited
Priority date: 2006-10-31
Filing date: 2007-10-30
Publication date: 2008-05-08
Also published as: JP5179371B2; JPWO2008053885A1; TW200835449A; CN101553129A; CN101553129B; TWI389648B

Abstract

It is intended to provide a novel processed Job's tears product having an improved flavor, its extract and a drink comprising the same. A processed Job's tears product for foods or drinks which contains the following components (a) and (b): (a) 1.2 (mg/g) or more of glucose; and (b) 0.16 (mg/g) or more of free amino nitrogen; a processed Job's tears product for foods or drinks which contains either or both of the following components (a') and (b'): (a') 1.2 to 14.6 (preferably 1.9 to 6.3) (mg/g) of glucose; and (b') 0.16 to 0.49 (preferably 0.25 to 0.49) (mg/g) of free amino nitrogen; an extract thereof, and a drink comprising the same.

Description

Specification

No, processed barley products

Technical field

[0001] The present invention relates to a new processed pearl barley product. More specifically, the present invention relates to a processed pearl barley with improved flavor. Furthermore, the present invention relates to a beverage containing the extract of the processed product of corn and barley.

Background art

[0002] In order to give a new flavor to beverages and foods including tea beverages, attempts have been made to give a special treatment to the raw materials to obtain processed products. Among these, as an approach based on the use of high-temperature and high-pressure fluid, Patent Document 1 describes a method for obtaining a vanillin-containing composition by treating a plant or the like containing lignin with a high-temperature and high-pressure liquid or the like under specific conditions. To do. Patent Document 2 describes that a sugar compound-containing material containing uronic acid and / or a uronic acid derivative is treated by heating under wet pressure in the presence of an added organic acid, and hojicha, onion, etc. are wet-treated. An example is described in which heating is performed at a gauge pressure of 1 kg / m ² (120 ° C) for 4 hours.

[0003] As one of the raw materials used for raw materials such as tea beverages, there are roe and barley. No, Tomgi is an annual herb of the genus Jizdama (Scientific name: Coix lachryma-jobi var. Ma-yuen), and is a plant closely related to corn. Herb herb reaches l-1.8m, and its seeds have brown-brown husks (total buds) similar to Juzudama, are softer than Juzudama and have vertical stripes, and light brown skins (guards, There are grains (equivalent to brown rice) wrapped in inner and outer rice cakes. And tomgi are used in herbal medicines (diuresis, analgesia, anti-inflammatory, nourishing tonic, beautiful skin, anti-ulcer, increased metabolism, etc.), pearl barley tea, etc., and in recent years, consumers are interested in health-oriented foods. Demand has increased due to the increase.

[0004] As a problem when using sesame and barley as a raw material for beverages and the like, there are problems in production and problems in flavor quality. As for the former, it has been said that roe and barley have a hard shell, strength, and a high thickness of thin skin. Regarding the latter, pearl barley is said to have an unpleasant odor and bitterness, and it is thought that an unpleasant odor is felt especially when it is not refined rather than whitening, and as a measure to solve such flavor quality problems, example For example, Patent Document 2 discloses that when barley is germinated, it is roasted and decocted, thereby eliminating the characteristic odor, having sweetness, appropriate bitterness and aroma, and being preferable as a beverage. Patent Document 3 discloses that the threshed pearl barley or white pearl barley is heat-treated under high pressure, and then suddenly released under low pressure and expanded to obtain expanded pearl barley from which an unpleasant odor has been removed.

[0005] However, these methods are not sufficient to solve both the above-mentioned manufacturing problems and flavor quality problems, and there has been a demand for processed barley products that are more preferable for use as ingredients for beverages and the like. .

Patent Literature l: WO 2004/039936

Patent Document 2: JP-A-11-151068

Patent Document 3: Shoko 40-12391

Patent Document 4: Shoko 55-19073

Disclosure of the invention

Problems to be solved by the invention

[0006] An object of the present invention is to provide a novel processed pearl barley product that is improved in flavor quality based on the effective use of unused components of pearl barley and is rich in ingredients that impart fragrance and sweetness. Another object of the present invention is to provide a beverage excellent in aroma and sweetness while being able to suppress burnt odor, grain odor and bitterness by using such an extract of processed pearl barley. .

Means for solving the problem

[0007] As a result of intensive studies to achieve the above-mentioned object, the present inventors have processed rosin and pearl barley under a specific condition with a high-temperature and high-pressure fluid. Based on the utilization, it was found that flavor quality was improved, grain odor and bitterness were suppressed, and new processed cypress and barley products with rich flavor and sweetness were added. In addition, the present inventors have found that foods and beverages such as beverages having excellent fragrance can be obtained by using such processed products as raw materials for foods and beverages.

That is, the present invention provides the following (a) and (b):

(a) Gnore course is 1.2 (mg / g) or higher; and (b) Amino nitrogen (FAN) 0.16 (mg / g) or more;

Food and drink products and processed barley products are provided.

The present invention also provides the following (a ′) and (b ′) _:

(a ′) glucose from 1.2 to 14.6 (mg / g), preferably from 1.9 to 6.3 (mg / g); and

(b,) An amino nitrogen (? 8 0.16 to 0.49 (0¾), preferably 0.25 to 0.49 (0¾)) is provided. The present invention also provides the processed pearl barley product having an increased content of monosaccharide, disaccharide and / or oligosaccharide.

The present invention also provides the processed cypress or pearl barley having an increased amino acid content.

The present invention also provides the following (a ") and (b") _:

(a ") increased calorie content of glucose per unit weight of 0.6-14.0 mg / g; and

(b ") Increase in amino nitrogen (FAN) content per unit weight of 0.04 to 0.37 mg / g; Provided for food and drink products and processed barley products satisfying one or both, preferably both. Also provides the processed pearl barley product, wherein the content of 5-hydroxymethylfurfural (5HMF) is 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 the processed pearl barley product with improved flavor, in particular, reduced grain odor and burnt odor, increased fragrant aroma, and / or increased richness and reduced bitterness. The present invention also provides the above-mentioned processed pearl barley, wherein the cypress and pearl barley are whole grain pearl barley, preferably whole grain roasted pearl barley.

The present invention also provides a beverage having an improved flavor, comprising a processed pearl barley extract obtained by pulverizing the processed cypress and barley products as desired and extracting them with a solvent.

The present invention also provides a method for producing the processed pearl barley, which comprises treating the pearl barley with a high-temperature and high-pressure fluid under a low oxygen concentration for an effective treatment time.

Furthermore, the present invention provides a method for producing the processed pearl barley product, wherein the oxygen concentration is 0 to 1 g / mL.

Furthermore, the present invention provides a method for producing the processed pearl barley product, wherein the fluid is derived from a degassed liquid. Furthermore, the present invention provides a method for producing the processed pearl barley product, wherein the high-temperature high-pressure fluid is high-temperature high-pressure steam, preferably high-temperature high-pressure saturated water steam.

Furthermore, the present invention provides the method for producing the processed pearl barley product, wherein the high-temperature high-pressure steam is 150 ° C to 240 ° C, preferably 150 ° C to 210 ° C, more preferably 190 ° C to 200 ° C. provide. Furthermore, the present invention provides the method for producing the processed pearl barley product, wherein the high-temperature and high-pressure steam is 0.1 to 3.0 Mpa, preferably 1 to 1.5 Mpa.

Further, according to the present invention, the flow rate of the high-temperature and high-pressure fluid is 0.1 to 100 kg / hr per kg of barley and barley, and the effective treatment time is about 0.5 to about 30 minutes, preferably about 1 to about 15 minutes. A method for producing the above-described processed pearl barley is provided.

Brief Description of Drawings

[0010] FIG. 1 is a chart showing the results of polysaccharide analysis of Control 4 in Example 4.

FIG. 2 is a chart showing the results of polysaccharide analysis of processed product 26 in Example 4.

BEST MODE FOR CARRYING OUT THE INVENTION

[0011] (pearl barley)

In the present specification, unless otherwise specified, the term “pearl barley” refers to barley seeds. In the processed pearl barley of the present invention, “barley” is the seed of the annual herbaceous plant (scientific name: Coix lachryma-jobi var. Ma-yuen) (when the fruit matures to blackish brown (generally 9-10) Harvest around the month), and there are no particular restrictions on the variety, production area, grade, etc. The seeds of cypress and pearl barley have a brown shell (total cocoon), which can be removed by threshing, and the thin brown skin (protective shell, inner and outer shells) inside the shell is Although it can be removed by milling, in the processed pearl barley of the present invention, the preferred pearl barley is undehydrated pearl barley.

[0012] (Processed pearl barley)

In the present specification, “processed pearl barley” refers to any process for the above pearl barley itself (ie, pearl barley seeds), and qualitative and quantitative to the composition of components other than water in the barley and barley. It refers to those that have been treated to bring about change. Examples of such treatment include roasting, germination, threshing, whitening and enzyme treatment, which are well known to those skilled in the art, and the following. High-temperature and high-pressure fluid treatment as described in detail can be mentioned, and these treatments can be used in any order, alone or in combination of two or more, or in combination with grinding, splitting and drying treatment. Further, such a treatment is not a treatment in which an arbitrary component is added from the outside unless otherwise specified. As a processed barley product, for example: dried → roasted → processed barley processed with high-temperature and high-pressure fluid treatment; processed barley processed with high-temperature and high-pressure fluid; dried → roasted → ground → processed with high-temperature and high-pressure fluid Processed pearl barley; Preferably, the processed barley product of the present invention has been subjected to a treatment including a high-temperature high-pressure fluid treatment as described in detail below.

[0013] The present invention provides a novel processed food for wheat and rye, which is a processed product of such potatoes and rye, and contains a desired component and has improved flavor quality.

[0014] In the present specification, whether or not the processed wheat is "containing glucose 1.2 to 14.6 mg / g, preferably 1.9 to 6.3 mg / g", using a method known to those skilled in the art, for example, It can be judged by measuring the glucose content using the method described in Example 4 described later.

[0015] In the present specification, it is known to those skilled in the art whether or not it is a processed pearl barley product containing 0 · 16 to 0 · 49 mg / g, preferably 0.25 to 0.49 mg / g of amino nitrogen (FAN). The determination can be made by measuring the amino nitrogen (FAN) content using the method, for example, using the method described in Example 5 described later.

[0016] In addition, any of the above-described processed pearl barley products having a further increased content of monosaccharide, disaccharide and / or oligosaccharide is a preferred embodiment of the processed pearl barley product of the present invention. “The content of monosaccharides, disaccharides and / or oligosaccharides has increased” means that the above-mentioned optional treatment (treatment that causes a qualitative or quantitative change in the composition of components other than moisture) is applied. In comparison, the processed pearl barley products have increased the content of monosaccharides, disaccharides and / or oligosaccharides.

Here, examples of the monosaccharide include glucose and xylose. Of these, dulose is also called sucrose or sucrose, and is the most common sweetener. Xylose is a kind of pentose and is a sweet reducing sugar, and its content in sesame and oat itself is very low, or below the detection limit in a measurement method common to those skilled in the art. Glucose content can be a good indicator of good pearl processing with increased sweetness Therefore, it is preferable in terms of taste if the glucose content of the processed product of corn and barley is 1.2 (mg / g) or more. In addition, if the processed pearl barley product has an increase in glucose content of 0.6 to 14.0 mg / g per unit weight compared to before the above optional treatment, it is also preferable in terms of taste. Will.

[0018] A monosaccharide having two monosaccharide molecules formed by a glycosidic bond is referred to as a disaccharide, and examples of the disaccharide include maltose. A combination of 3 to 10 molecules of monosaccharide is called an oligosaccharide, and examples of the oligosaccharide include maltotriose, maltotetraose, maltopentaose, and maltohexaose.

[0019] The increase in the content of monosaccharides, disaccharides and / or oligosaccharides in the processed products of sesame and oats is a treatment that hydrolyzes the starch in sesame and oats, for example, as described in more detail below. It can be caused by high-temperature and high-pressure fluid treatment, thus reducing the starch content and increasing the monosaccharides, disaccharides and / or oligosaccharides, and sweetened sweetened products.

[0020] The content of monosaccharides, disaccharides and / or oligosaccharides can be measured using methods known to those skilled in the art, for example, using the method described in Example 4 described later. can do. If the content of monosaccharides, disaccharides and / or oligosaccharides and / or the types of monosaccharides, disaccharides and / or oligosaccharides to be detected are large, they are added to the processed products of cypress, barley or the extract thereof. It is thought that sweetness etc. increase and it becomes a preferred pearl barley processed product in terms of taste.

[0021] In addition, any one of the above-described processed pearl barley products, in which the amino acid content is further increased, is a preferred embodiment of the processed pearl barley product of the present invention. “The amino acid content has increased” means that the processed pearl barley product has an increased amino acid content as compared to that before any of the above treatments.

[0022] Here, the amino acid refers to a compound found in nature among compounds having an amino group -NH and a carboxy group -COOH in the molecule. Examples include aspartic acid, threonine, serine, gnoretamic acid, glycine, alanine, cysteine, valine, methineine, isoleucine, leucine, tyrosine, phenylalanin, lysine, histidine, proline, arginine and the like. The ability to regulate the content of amino nitrogen (FAN) in the processed pearl barley of the present invention. Here, amino nitrogen (FAN) corresponds to the total amount of free α-amino acids. It is a value that reflects the amount of amino acids. Since the content of amino nitrogen (FAN) and amino acid can be a judgment index of a preferred processed pearl barley product with increased richness, if the content of amino nitrogen of the pearl barley product is, for example, 0.16 (mg / g) or more It will be preferable in terms of taste. In addition, in the processed pearl barley product after the treatment, if there is an increase in the amino nitrogen content per unit weight of 0.04 to 0.37 mg / g compared to before the above optional treatment, it is also in terms of taste. Like it!

[0023] In addition, any of the above-described processed pearl barley products having a further reduced content of 5-hydroxymethylfurfural (5HMF) is a preferred embodiment of the processed pearl barley product of the present invention. “The content of 5-hydroxymethylfurfural (5HMF) has decreased” means that the 5HMF content of the processed barley after processing has decreased compared to before the above-mentioned optional processing. It is.

Here, 5HMF is known as a component of burnt odor, and its content can be measured using a method known to those skilled in the art. For example, the method described in Example 6 described later is used. Can be used to measure. From the viewpoint that the burnt odor problem does not occur in the processed pearl barley of the present invention, the 5HMF content is 3.0 mg / g or less, preferably 2.2 mg / g or less, more preferably 1.2 mg / g or less. It is desirable.

[0025] (High-temperature high-pressure fluid treatment)

One of the methods for processing pearl barley to obtain the above-mentioned processed pearl barley is high-temperature and high-pressure fluid processing. More specifically, the high-temperature and high-pressure fluid treatment is a treatment method including treating rosin, oats and the like with a high-temperature and high-pressure fluid under a low oxygen concentration for an effective treatment time.

[0026] (High temperature / high pressure fluid processing pearl barley)

In the high-temperature and high-pressure fluid treatment described above, the outflow of the molten component during the treatment and the associated recovery loss, quality non-uniformity, load on the apparatus, and the component is firmly applied to the treatment apparatus after the treatment. From the viewpoint of avoiding sticking, pearl barley used in the above treatment is preferably a shelled one that does not thresh or whiten. Force that is usually applied in advance for pulverization in order to extract the internal components of the hard shell more efficiently. For the above reasons, pearl barley used in the above processing is preferably whole grain pearl barley that does not undergo a pulverization process. . If whole grain pearl barley is used, the processed raw material with almost no sticking to the equipment of the above-mentioned raw material can be obtained. Easy to collect. In addition, the outflow of ingredients that contribute to the preferred flavor such as fragrance, sweetness, and richness into the fluid discharged after the treatment can be suppressed, while it contributes to an irritating and undesirable scent or bitterness. It would be possible to remove the components from the pearl barley. The pearl barley used in the above treatment can be in a raw state, a state after drying, or a state after roasting. Focusing on the flavor of the processed pearl barley obtained, roasted pearl barley that has been roasted can be used.

[0027] (Roasting)

The roasting machine, roasting method, and roasting degree in the roasting process are not particularly limited. Common roasting machines include horizontal (horizontal) drum type roasters, and roasting methods are classified into heating methods such as direct fire, hot air, far infrared rays, and microwaves. For example, roasted pearl barley can be obtained by roasting at about 200 ° C for about 15 minutes using a probat roasting machine MB-2CODR-AP. L value (brightness) is generally used as an index to define the degree of roasting of grains. In the above processing method, for example, roasted rye barley having L values of L20 (high roasting degree) to L50 (low roasting degree) and L30 to L35 can be used.

[0028] (Fluid)

Examples of the fluid used in the above processing include liquid, gas, supercritical fluid, subcritical fluid, and the like.

[0029] Examples of the liquid include distilled water, demineralized water, tap water, alkaline ionized water, deep ocean water, ion-exchanged water, deoxygenated water, water-soluble organic compounds (for example, alcohols) and organic salts. Examples thereof include water, but are not limited thereto.

[0030] Examples of the gas include the above-described liquid vapor (water vapor, alcohol vapor, etc.). The water vapor used in the above treatment is preferably saturated water vapor from the viewpoint of workability and operability, but is not limited thereto, and superheated water vapor, supersaturated water vapor, or the like can also be used. Further, the steam generator is not particularly limited, and a steam boiler, a Japanese kettle, or the like can be used. The steam quality is preferably pure steam, which is steam generated from pure water, but it is not particularly limited as long as it is water quality that can be used for food processing. Can be used as appropriate. Further, the gas may be partially circulated and used as long as the quality of the processed pearl barley product is acceptable. [0031] Further, the fluid includes a supercritical fluid or a subcritical fluid in addition to the above-described liquid or gas. When a certain pressure and temperature (critical point) are exceeded, there is a range where the interface between the gas and liquid disappears and the fluid remains in a unified state. Such a fluid is called a supercritical fluid, and it becomes a high-density fluid having properties intermediate between gas and liquid. A subcritical fluid is a fluid whose pressure and temperature are lower than the critical point.

[0032] (Low oxygen concentration)

The oxygen concentration in the above treatment is a low oxygen concentration, preferably an oxygen concentration of 0 to 1 g / mL. In the present invention, such a low oxygen state can be achieved using known means. For example, the low oxygen state can be achieved by using a degassed (air removed) liquid as the fluid used in the above treatment, and oxygen can be removed instead of the degassed liquid. A liquid to which a substance has been added in advance can also be used. Further, by replacing the inside of the treatment atmosphere with a gas having an oxygen concentration of about 0 to 1 g / mL before the above treatment, the low oxygen state can be achieved. Here, the gas having an oxygen concentration of about 0 to 1 g / mL is not particularly limited, but is preferably an inert gas such as nitrogen, carbon dioxide, or a deoxygenated gas. Examples of the deoxygenated gas include a gas obtained by boiling the degassed liquid. The oxygen concentration during the treatment can be measured by a known method, and can be measured by, for example, a normal dissolved oxygen meter (DO meter).

[0033] (Processing temperature)

The temperature of the fluid at the time of the treatment is not particularly limited as long as the object of the present invention of improving the flavor quality of pearl barley can be achieved. For example, a temperature of about 150 ° C. to 240 ° C. is desirable even when about 100 ° C. or higher is preferred. Treatment temperature power S Less than 150 ° C has little effect of increasing the fragrance and richness of sweetness, and if it is higher than 240 ° C, the burnt odor becomes stronger. Depending on the flavor design, processed barley products May become unfavorable. Of the above temperature range, 150 ° C to 210 ° C is preferred, and in particular, a range of 190 ° C to 200 ° C is desirable.

Yes

[0034] (Processing pressure)

Moreover, the pressure of the fluid at the time of the above treatment is not particularly limited as long as the object of the present invention of improving the flavor quality of pearl barley can be achieved. For example, about 0.1 to 3.0 MPa Are preferred. In the above treatment, the pressure is preferably a saturated water vapor pressure. In this specification, “pressure” means “gauge pressure”. Therefore, for example, “pressure 0.1 MPa” is converted to absolute pressure plus O. lMPa when converted to absolute pressure. Within this range (approximately 0.1 to 3.0 MPa), it is possible to impart a rich sweetness to the processed pearl barley while suppressing burnt odor. The pressure is more preferably about 0.35 MPa to 1.8 MPa, particularly 1.1 MPa to 1.5 MPa.

[0035] When saturated steam is used as the high-temperature and high-pressure steam, the temperature condition and the pressure condition are in a corresponding relationship, and are approximately 0.35 MPa to 1.8 MPa corresponding to the above temperature range, 150 ° C to 210 ° C. It is desirable.

[0036] (Effective processing time)

The effective treatment time in the above treatment is a treatment time that allows obtaining a desired processed pearl barley product, for example, about 1 second to 60 minutes, preferably about 0.5 minutes to about 30 minutes, more Preferably, it is 1 minute to 15 minutes. If the treatment time is too short, the effect of improving the flavor of potatoes and tomatoes added is small. On the other hand, if the treatment time is too long, the hydrothermal reaction proceeds too much, and good flavor quality cannot be obtained. In particular, when processing the amount of pearl barley in the following examples, when the processing temperature force is S190 ° C to 200 ° C, the processing time is preferably 1 minute to 15 minutes, although 5 minutes to 7 minutes. Minutes are more preferred. Furthermore, from the relationship with the temperature of the high-temperature and high-pressure fluid used for the treatment, the temperature is high! /, In some cases, short! /, The treatment time tends to be long, and the effective treatment time tends to be long when the temperature is low.

[0037] (Ventilation treatment)

In the above processing,! /, Deviation of fluid aeration treatment and non-aeration treatment (batch treatment) can also be used. The aeration process means that when processing pearl barley with a fluid of a predetermined pressure and / or temperature, the process is performed with the exhaust valve always open, or the process is performed with the exhaust valve opened semi-continuously. Say to do. More specifically, pearl barley is placed in a pressure-resistant pressure vessel having a fluid inlet pipe and a fluid outlet pipe, and the fluid is transferred from the inlet pipe to the outlet pipe with the valve of the outlet pipe always or semi-continuously opened. Sink and keep in contact with the barley and barley in the pressure vessel. The treatment flow rate of the high-temperature and high-pressure fluid in the above-described aeration treatment is not particularly limited as long as the treatment flow rate allows the desired pearled product to be obtained. Yes. The treatment flow rate can be defined by the weight per unit time of the fluid contacted per unit weight of the raw material. For example, 0.1 to 100 kg / hr is preferable per kg of litter and leek. The flow direction of the fluid during the fluid aeration process is not particularly limited, and it can be up to down, down to up, outside to inside, inside to outside, etc. is there . Further, as long as a desired pearl barley product can be obtained, the fluid discharged during the fluid aeration process may be circulated and used again for the aeration process. The discharged fluid contains sour and unpleasant odor components.

[0038] (Non-ventilated treatment)

If the same processing is performed with the exhaust valve closed during the above aeration process, a non-aeration process (batch process) is performed. Other examples of non-aeration treatment include treatment using a steamer (pressure cooker) or autoclave. For example, in steaming, in general, when a processing object is treated with a high-temperature and high-pressure fluid, when a predetermined pressure (or temperature) is reached, the exhaust valve is closed and held for a predetermined time.

[0039] (Processing device)

The apparatus used for the above high-temperature and high-pressure fluid treatment is not particularly limited, and any apparatus having a structure capable of withstanding the above temperature and pressure can be used. For example, as the above-mentioned device, there is a device that combines a pressure-resistant reaction vessel and a heating device! In such an apparatus, a liquid or gas is heated by a heating apparatus and is sent to a reaction vessel as a liquid or gas in a high temperature and high pressure state. If the heating device can be heated, it can be used. Examples include, but are not limited to, heating with electricity, petroleum, coal or gas, heating with solar heat, heating with geothermal heat, and the like. Also, the device can be just a kind of heat and pressure resistant pipe! The reaction vessel or pipe material should be pressure-resistant and heat-resistant! /, But it is preferably not a material that dissolves components such as metals, generates toxic substances, or produces an unpleasant odor. The material is preferably a material such as stainless steel to prevent unnecessary reactions, corrosion, and deterioration! /, But is not limited to this! /.

[0040] When the above-described treatment apparatus is used, it is preferable to replace the inside of the container of the treatment apparatus with a gas having an oxygen concentration of 0 to 1 g / mL before the fluid treatment. The device can be a horizontal type, vertical type, batch type or continuous type device, for example, as used in the examples described later. An apparatus can be used.

[0041] After the high-temperature and high-pressure steam treatment, a known treatment may be further added. For example, when adding a drying process, after completion of the high-temperature and high-pressure steam process, the reaction vessel can be degassed and kept in a vacuum for about 15 to 30 minutes, followed by vacuum drying.

[0042] The processed pearl barley product of the present invention, which is preferable in terms of flavor, can be stored in a silo or the like by a conventional method after cooling and drying (vacuum drying, hot air drying, etc.).

[0043] (Processed barley extract, beverage)

The processed pearl barley product of the present invention can be used as it is, or pulverized and used as a raw material for foods and drinks such as beverages, confectionery, rice, etc. using techniques well known to those skilled in the art. The processed barley product is pulverized, and the pulverized processed barley product is extracted with a solvent to obtain a processed barley product extract, which can be used as a beverage ingredient.

[0044] The degree of pulverization of the processed barley product when obtaining the processed barley product extract can be easily determined as appropriate by those skilled in the art based on the work efficiency and the desired concentration of the extract. If the degree of pulverization is too high, it takes time to filter the pulverized product to obtain an extract, which is not preferable. If the degree of grinding is low, the degree of extraction is not sufficient. For example, as described in Example 2 below, for a whole grain shape, 30 g was pulverized for 5 seconds using a cutter mill (SKL-A250, manufactured by TIGER), and the pulverized product was left as it was. Can be used to obtain a processed barley extract.

[0045] The solvent used to obtain the processed extract of processed wheat and barley is not particularly limited as long as it is an arbitrary solvent suitable for extraction, but is preferably an aqueous solvent, and most conveniently water can be used. The water may be of any quality that can be used for food processing, for example, distilled water, demineralized water, tap water, alkaline ionized water, deep sea water, ion-exchanged water, deoxygenated water, or water-soluble organic compounds (for example, , Alcohol, etc.) and water containing inorganic salts can be used. During extraction, if necessary, substances such as baking soda and vitamin C that are effective for increasing extraction efficiency may be added. Those skilled in the art can appropriately set extraction conditions such as extraction temperature and extraction time when obtaining the extract, and for example, extraction can be performed using the conditions described in Example 2.

[0046] In addition, the above-described processed pearl barley extract may be obtained from the following: Compared to the extract obtained by extracting under the same conditions for non-processed pearl barley products, the flavor is improved, that is, the unpleasant odor is reduced, the fragrant fragrance is increased, and / or the richness is increased. However, the bitterness is reduced. Whether or not such a characteristic is present can be determined by a sensory test as described in Example 2 to be described later. Or, specific components related to flavor (for example, sugars such as the above-mentioned oligosaccharides, taste components such as amino acids), specific components related to unpleasant odor and bitterness (for example, the above-mentioned 5-hydroxymethylfurfural, etc.) It can also be determined by measuring the content of).

[0047] In particular, the above-mentioned extract of the processed pearl barley is compared with the extract obtained by extracting under the same conditions for the pearl barley itself or the pearl barley processed product that is not the processed pearl barley of the present invention. It is characterized by an increase in sugars, especially sugars (oligosaccharides) bound with about 10 monosaccharides. This is thought to be due to the hydrolysis of starch in rye and oats by hydrothermal reaction, and this gives a unique flavor to the processed barley extract and beverages using the extract. The saccharides in the extract can be measured using a method known to those skilled in the art, and for example, can be measured using the method described in Example 4 described later.

[0048] The ability to produce a beverage by using a technique known to those skilled in the art can be obtained using the above-mentioned extract of processed wheat and barley products. The beverage can appropriately contain additives usually used in beverages. For example, water, alcohols, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts , Inorganic salts, emulsifiers, acidulants, sugars, sweeteners, acidulants, fruit juices / vegetable extracts, nectar extracts, tea extracts, pH adjusters, quality stabilizers, etc., alone or in combination.

[0049] (Blend tea)

As a particularly preferred embodiment of the present invention, the processed pearl barley product of the present invention can be used with other blending materials, liquid tea extract, and the like as desired, particularly as one of the blended tea materials in beverages. Blend tea can be produced by a conventional method and may be produced at a tea beverage production site. Alternatively, a tea bag or a liquid tea extract may be prepared.

[0050] Here, "Blend tea" refers to all non-sugar teas that use multiple tea leaves and cereals (Latest 'Soft Drinks, published on September 30, 2003 by Kogyo). That is, only wheat Even though it is used as a raw material, the so-called “barley tea”! / Is included in the above definition as well as “blend tea”. In “Blend tea”, it is common practice to use multiple raw materials, especially cereal-based raw materials, in combination with leaf raw materials containing “tea”. As a result, it is possible to express a variety of tastes that cannot be expressed by a single species, and to ingest several types of natural ingredients. Raw materials are roughly divided into plant raw materials and other raw materials (fungi, etc.). For plants, when using seeds such as cereals (e.g. pearl barley, barley, brown rice, soybeans, corn, etc.), when using leaves ( There are cases of using tea, bamboo leaf, birch leaf, Kumazasa, Amachiya bamboo grass, etc.) and other parts (stem, petal, etc.) (comb, safflower, etc.). On the other hand, examples of other materials used include shiitake mushrooms and litchi. The production process of blended tea is done in PET containers! / In the case of “extraction” → “clarification. Cooling” → “separation” → “sterilization. Cooling” → “filling / sealing”, in metal containers “extraction” → “Clarification / cooling” → “separation” → “fill-seal” → “sterilization / cooling” is generally used (refer to the latest issue of “Soft Drinks,” published on September 30, 2003).

[0051] By using the processed pearl barley product of the present invention in the production of blended tea, various medicinal effects (diuretic, analgesic, anti-inflammatory, nourishing tonic, beautiful skin, anti-ulcer, increased metabolism, etc.) known for rosin and barley are blended tea. In addition to being able to be expected to be imparted, it is possible to obtain a blended tea with an unpleasant odor and a reduced bitterness and an improved aroma and sweetness.

Example

[0052] Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto. In the following examples, a barley that has been subjected to high-temperature and high-pressure steam treatment may be referred to as a “(barley) processed product” for convenience.

[0053] Example 1 Production of cypress and barley processed products Evaluation of fragrance

High-temperature and high-pressure steam treatment was carried out using various pearl barley. The following two kinds of processing barley were used: 1) Roh, barley (non-roasted product, Mitsui & Co., Ltd., control 1); 2) Roasted barley (ITOCHU Corporation, roasting degree: L35, control) Product 2). For 1), whole-grain products were used, and for 2), whole-grain products or ground products were used. The pulverized product was obtained using a cutter mill (SKL-A250, manufactured by TIGER) under the condition of pulverizing 30 g for 5 seconds.

[0054] For each raw material! /, High temperature wet heat treatment test equipment (manufactured by Nisaka Manufacturing Co., Ltd .: HTS-25 / 140- 8039), a high-pressure steam boiler (Miura Kogyo Co., Ltd .: FH-100) was used for high-temperature and high-pressure steam treatment according to the following procedure. 4kg (for whole grains) or 60g (for ground products) of processing barley was placed in a 12L inner tank made of SUS316 alloy and sealed in a SUS316 alloy heat and pressure resistant container (30L). High-temperature and high-pressure saturated steam (2.7 MPa, 230 ° C) generated using water (oxygen concentration 0.3 g / ml) deoxygenated by a deoxygenator (Miura Kogyo Co., Ltd .: DOR-1000P) is pumped in for about 1 second. As a result, the air in the container was replaced. Then, as shown in Table 1, each temperature of 150 ° C, 0.35 Mpa to 210 ° C, 1.8 MPa. Under pressure conditions, the treatment time is 1 minute to 5 minutes, and saturated water vapor is continuously aerated. High-temperature and high-pressure steam treatment was performed by the above-described method. In each case, after deaeration, the reaction vessel was evacuated and held for 15 minutes, followed by vacuum drying to obtain various pearl barley products listed in Table 1.

[0055] (Sensory evaluation of processed product aroma)

The sensory evaluation of fragrance was implemented about the obtained various pearl barley products and the control goods. Grain odor, fragrant fragrance, and burnt odor were evaluated as evaluation items. According to the 6 panelists, the average was evaluated based on five levels: not felt (1 point), weakly felt (2 points), felt (3 points), strongly felt (4 points), very strong (5 points) Depending on the point, we have the following notation:

Burnt odor and grain odor:

◎ = Less than 2 points, ○ = 2 points or more and less than 3 points, Δ = 3 points or more and less than 4 points, Χ = 4 points or more

◎ = 4 points or more, ○ = 3 points or more and less than 4 points, Δ = 2 points or more and less than 3 points, Χ = less than 2 points.

The results are shown in Table 1.

[0056] [Table 1]

table 1

[0057] As a result of sensory evaluation, it was recognized in non-roasted products and roasted products that were not subjected to high-temperature and high-pressure steam treatment (control product 1 and control product 2)! Processed products were reduced or disappeared. In addition, with respect to fragrant scents, processed products that were subjected to high-temperature and high-pressure steam treatment were stronger than non-roasted products that were not subjected to high-temperature and high-pressure steam treatment. In addition, no problems related to burnt odor occurred within the range of the conditions tested this time.

Therefore, it is clear that the treatment with a high-temperature and high-pressure fluid can impart a fragrance that could not be obtained by roasting, regardless of whether the raw barley is roasted or not crushed. won.

[0058] ¾2 No, Tom Gikaroe. »Used thunder fare

Beverages were prepared using the various processed products obtained in Example 1. Of the various processed products, those with a whole shape were pulverized in 30 g for 5 seconds using a cutter mill (SKL-A250, manufactured by TIGER). The pulverized product was used as it was. 2 g of each pulverized product was taken and extracted with 120 ml of hot water for 5 minutes to obtain a beverage.

[0059] A sensory evaluation was performed on the obtained beverage immediately after extraction. As evaluation items, taste (bright, bitter) and aroma (grain odor, fragrant aroma, burnt odor) were evaluated. By 6 panelists, they are evaluated in five levels: not feel (1 point), feel weak (2 points), feel (3 points), feel strong (4 points), feel very strong (5 points) And the following notation:

Bitterness, grain odor and burnt odor:

◎ = Less than 2 points, ○ = 2 points or more and less than 3 points, Δ = 3 points or more and less than 4 points, Χ = 4 points or more. Rich and fragrant fragrance:

◎ = 4 points or more, ○ = 3 points or more and less than 4 points, Δ = 2 points or more and less than 3 points, Χ = less than 2 points. The results are shown in Table 2.

[0060] [Table 2]

Table 2

[0061] As a result of sensory evaluation, it was recognized in beverages using non-roasted products and roasted products that were not subjected to high-temperature and high-pressure steam treatment (control product 1, control product 2)! Beverages using processed products that had been steamed were reduced or eliminated. Also, do not use high-temperature and high-pressure steam treatment for fragrant scents! / Compared to beverages using high-temperature and high-pressure steam treatment compared to beverages using non-roasted products and roasted products. ! /, The gap should be strong! / In addition, within the range of the conditions tested this time, there were no problems with the burnt smell or bitterness of the beverage. Therefore, regardless of whether the raw pearl barley is roasted or crushed, it is possible to impart a flavor and taste that could not be obtained by roasting the beverage using the processed product obtained by processing with a high-temperature and high-pressure fluid. It was found that modification is possible.

[0062] Example 3 Manufacture of processed sesame and barley products

Using whole roasted pearl barley, the effects of temperature conditions and processing time on flavor were examined in detail. Under the conditions listed in Table 3, various processed products were produced in accordance with Example 1. For processed products, the scent was prepared by the method in accordance with Example 1. For beverages using processed products, Example 2 was prepared. The scent and taste were evaluated by the method according to the above. The results are shown in Table 3.

[0063] [Table 3]

[0064] By adjusting the treatment time in the temperature range tested, effects such as reduced grain odor and increased fragrance were observed for processed products and beverages. Was recognized. In particular, in the temperature range of 190 ° C and 200 ° C, processed products and beverages with particularly good flavor were obtained.

[0065] From the above, in the temperature range of 150 ° C and 210 ° C, by adjusting the treatment time with the high-temperature and high-pressure fluid, it is possible to impart a powerful aroma and taste that cannot be obtained by roasting. That

For replacement (Rule 2 It was found that the flavor can be adjusted.

[0066] Example 4 Evaluation of sugarcane in processed products

For some of the processed products obtained in Example 3, the content of monosaccharides, which are one of the components involved in umami taste, was evaluated.

[0067] 30 g of the sample was pulverized for 5 seconds using a cutter mill (SKL-A250, manufactured by TIGER). Take 10 g of each crushed product in a 200 ml Meyer, add 100 ml of boiling water, let stand in a 90 ° C water bath for 15 minutes, cool with running water, centrifuge (3500 rpm, lOmin), filter through filter paper, and analyze with liquid chromatography did. Detailed analysis conditions are shown in Table 4. Table 5 shows the results of investigations on five types of sugars (xylose, glucose, maltose, maltotriose and maltotetraose).

[0068] [Table 4]

[0069] [Table 5]

Table 5

[0070] Each saccharide force, which was not found in the control product or was found to be very low even if found, was newly produced in the processed product treated with the high-temperature and high-pressure fluid. In particular, monosaccharides such as xylose (low calorie sweetener) and glucose (sweetener) were observed even at relatively low processing temperatures (150 ° C). In addition, disaccharide to tetrasaccharide maltose, maltotriose, and maltotetraose were observed to be generated at a high processing temperature (200 ° C). [0071] Table 6 shows the results of evaluating the content of glucose, which is a typical sweetener, in a plurality of processed products.

[0072] [Table 6] Table 6

[0073] Glucose, which was not observed in the control product or was found to be very low even if found, was found to be contained in the processed product treated with high-temperature and high-pressure steam at about 1.2 to 14.6 (mg / g). Katsuta.

[0074] Polysaccharide analysis was also performed on Control 4 (roasted pearl barley (whole grain)) and processed product 26 (roasted pearl barley (whole grain) 200 ° C, 5 minutes). Qualitative analysis was carried out under the analysis conditions shown in Table 7 for the samples processed in the same manner as the analysis for.

[0075] [Table 7]

Table 7

Analysis conditions Column used TSKgel- a- 7.8 X 300 mm

Liquid black Shimadzu

Detector R1D

Liquid feeding conditions Liquid A H20— 1 00%

total; Jii Summer 1.0 ml / min

Column temperature 40 ° C

No solution gradient

[0076] The results are shown in FIG. 1 and FIG. Unlike the control product 4, the processed product 26 was found to have a peak at a detection time of about 30 minutes. From the presence of this peak, it was suggested that about 26 chains of oligosaccharide were present in the processed product 26 in terms of glucose. [0077] Therefore, it is possible to produce various saccharides by treating roe and rye with a high-temperature and high-pressure fluid, and to add richness, and it is possible to control the balance of taste by adjusting the treatment conditions. There is a component.

[0078] Example 5: Evaluation of amino bear nitrogen (FAN) in processed rye

The various processed pearl barley products obtained in Example 3 were measured for free amino nitrogen content (FAN). Using a cutter mill (SKL-A250, manufactured by TIGER), 30 g of the sample was pulverized for 5 seconds. 5 g of each pulverized product was taken in a Mayer, left in a 90 ° C water bath for 15 minutes after adding boiling water, cooled with running water, centrifuged (3500 rpm 10 min), and filtered through a filter paper.

[0079] After further appropriate dilution, a phosphate buffer solution and a TNBS solution were added and held at a predetermined concentration for a predetermined time. Then, a reaction stop solution was added, and the absorbance was measured (spectrophotometer wavelength: 340 nm). By comparing this absorbance with a calibration curve obtained from a glycine standard aqueous solution having a known concentration, FAN (a-amino nitrogen concentration (ppm)) in the sample was calculated, and the amount per unit weight was obtained. The results are shown in Table 8.

[0080] [Table 8]

Table 8

[0081] FAN in rye and rye decreases with normal roasting operations. This is thought to be due to the progress of reactions involving the disappearance of amino acids, such as the Maillard reaction. However, it was found that amino acids increased by high-temperature and high-pressure steam treatment. In Example 2, the FAN was in the range of 0.16 to 0.49 mg / g in the processed product for which the taste evaluation of the tea beverage was good. FAN is the amount corresponding to the total amount of free α-amino acids, and reflects the amount of amino acids that give food richness. It was found that treatment with a high-temperature and high-pressure fluid produces oleic acid and amino acid that cannot be obtained by roasting operation, contributing to the richness of beverages.

Example 6 Evaluation of 5-hydroxymethylfurfural in the processed products

The processed product obtained in Example 3 was evaluated for the content of 5-hydroxymethylfurfural (5HMF), which is known as a component of burnt odor.

[0083] Using a cutter mill (SK A250, manufactured by TIGER), 30 g of the sample was pulverized for 5 seconds. Take 10 g of each crushed product in a 200 ml Meyer, add 100 ml of boiling water, leave it in a 90 ° C water bath for 15 minutes, cool with running water, centrifuge (3500 rpm, lOmin), filter through filter paper,

Refill paper (Rule 26) Analyzed at the first. Detailed analysis conditions are shown in Table 9. The results are shown in Table 10,

[0084] [Table 9]

[0085] [Table 10]

Table 10

[0086] The content of 5HMF increased in the sample treated for a relatively long time in the high temperature region. This result is replaced (26 before the regulation) ' The tendency was the same as the evaluation of burnt odor in Example 3. Considering both results together, the content of 5HMF is considered to be preferably about 3.0 mg / g or less, which is considered to be an index that considers the upper limit of processing conditions when processing with high-temperature and high-pressure fluid. It was.

Claims

The scope of the claims

[1] The following (a) and (b):

(a) Gnore course is 1.2 (mg / g) or higher; and

(b) Amino nitrogen 0.16 (mg / g) or more;

Containing food, food and drink products, processed barley products.

[2] The following (a ') and (b') _:

(a ') glucose 1 · 2 to 14 · 6 (mg / g); and

(b ′) amino nitrogen 0.16-0.49 (mg / g);

Processed pearl barley products containing one or both of the above.

[3] The processed pearl barley product according to claim 1 or 2, wherein the content power of 5-hydroxymethylfurfural is 0 mg / g or less.

[4] The pearl barley processing according to any one of claims 1 to 3, wherein the pearl barley is a whole grain pearl barley.

P

Po

[5] A beverage with improved flavor, comprising the processed pearl barley product according to any one of claims 1 to 4, optionally pulverized and extracted with a solvent.

[6] The method for producing a processed pearl barley according to any one of claims 1 to 4, comprising treating the pearl barley with a high-temperature and high-pressure fluid under a low oxygen concentration for an effective treatment time.