WO2009084582A1

WO2009084582A1 - Method for production of processed product of barley or wheat by high-temperature/high-pressure fluid treatment

Info

Publication number: WO2009084582A1
Application number: PCT/JP2008/073588
Authority: WO
Inventors: Naofumi Yoshida; Koichi Nakahara
Original assignee: Suntory Holdings Limited
Priority date: 2007-12-27
Filing date: 2008-12-25
Publication date: 2009-07-09
Also published as: JPWO2009084582A1; CN101951791B; JP5619427B2; CN101951791A

Abstract

Disclosed is a method for producing a processed product of a barley or wheat, which is characterized by treating the barley or wheat with a fluid having a temperature of 100 to 150°C for 2 to 60 minutes under a low concentration of oxygen.

Description

Process for producing processed wheat products by high-temperature and high-pressure fluid treatment

The present invention relates to a method for producing a processed wheat product by treating wheat with a high-temperature and high-pressure fluid, a method for using the processed wheat product obtained by the method, and a method for increasing the richness and umami of the wheat.

In recent years, with the diversification of consumer preferences, development demand for foods and beverages with various flavors is increasing. Under such circumstances, there has been a demand for imparting high added value to merchandise and enhancing the superiority of merchandise by imparting new fragrance and taste to foods and beverages.

Examples of methods for acquiring a new flavor include (1) a method of selecting a new raw material, (2) a method of using an additive, and (3) a method of processing an existing raw material by a new processing method. Research has been continued.

Of these methods, it is necessary to select which method to use in consideration of the characteristics of the beverage or food. For example, in the production of alcoholic beverages, the raw materials and additives that can be used in the production of beer and the like are limited by the Liquor Tax Law, so there is a limit to the development of new raw materials. For this reason, it has been necessary to impart a new flavor to the raw material itself from the recent trend, and the development of a technology capable of imparting a new flavor by processing an existing raw material by a new processing method has been demanded.

Among the technologies for processing existing raw materials with new processing methods, various researches have been conducted on the creation of new flavors by high-temperature and high-pressure processing. For example, Patent Document 1 discloses a method for producing a processed food product in which a plant or a processed product thereof is processed with a high-temperature and high-pressure liquid, gas or fluid. Patent Document 2 discloses a method for producing a processed barley grain product in which the bark of wheat or the fraction containing the bark is treated with a fluid at 160 ° C. to 220 ° C. under a low oxygen concentration. ing. Patent Document 3 discloses a technique of hydrolyzing using a high-temperature and high-pressure fluid as one method for reducing oral stimulants contained in germinated grains. Patent Document 4 discloses a method for processing a germinated cereal in which the enzyme activity in the germinated cereal is reduced by bringing the germinated cereal into contact with water vapor.

In beer production, heat-treated malt called melanoidin malt or caramel malt is used to impart richness and umami to beer. When such heat-treated malt is used, richness and umami can be imparted to beer, but characteristic flavors such as irritation, koge, agumi, and caramel odor are also imparted. For this reason, development of the raw material which can provide only richness and umami to food and drink was calculated | required. However, under such circumstances, no technology has yet been developed for high-temperature and high-pressure treatment using plants as raw materials, which can efficiently produce the umami and richness of the raw materials themselves while suppressing the generation of irritation, koge and abalone.
International Publication No. 2004/039936 Pamphlet (WO2004 / 039366) International Publication No. 2006/070774 Pamphlet (WO 2006/070774) International Publication No. 2007/072747 (WO2007 / 072747) International Publication No. 2007/072780 Pamphlet (WO2007 / 072780)

The present invention suppresses the blue odor of wheat, which is a raw material, by treating the wheat with a high temperature and high pressure fluid at a specific temperature and time, and also prevents miscellaneous impurities such as a strong acidity, koge and agumi. It is an object of the present invention to provide a method for producing a processed wheat product that can suppress the generation of taste and efficiently extract the richness and umami of the raw material. Another object of the present invention is to provide a processed wheat product as a raw material for producing foods and beverages excellent in flavor. In particular, when used as a raw material for fermented beverages, the processed beverages that can efficiently extract the richness and umami of the raw materials by suppressing irritation, burnt and scum, etc. in the resulting beverages, and manufacturing them as raw materials The purpose is to provide food and drink. The present invention further provides a method for efficiently increasing the amount of umami components in wheat and a method for increasing the richness and umami of wheat.

As a result of diligent research to solve the above-mentioned problems, the present inventors have made the treatment temperature 100 ° C. to 150 ° C. lower than before when treating wheat with a high temperature and high pressure fluid under a low oxygen concentration, If the treatment time is 2 minutes to 60, the resulting processed barley product can suppress the blue odor of wheat, and can suppress the generation of pungent tastes such as acidity, koge, and acupuncture. And found that umami is efficiently extracted. Furthermore, when the treatment temperature is set to 3 to 30 minutes or the treatment temperature is set to 105 ° C. to 140 ° C., the richness and umami of the raw material can be further improved without imparting irritation, burnt, agumi, etc. to the processed wheat products. I found out that it can be fully extracted. In addition, the inventors of the present invention as a raw material capable of imparting the richness and umami of the raw material itself to foods and drinks without imparting irritation, koge, agumi, etc. It was found to be suitable. Furthermore, in such a production method, when processing the raw wheat, the required energy and time are less than the method of boiling the solution at a high temperature, so that foods and beverages rich in body and umami can be efficiently and industrially produced. It has been found that it can be produced advantageously.
After obtaining the above-mentioned various findings, the present inventors have further studied and completed the present invention.
That is, the present invention is as follows (1) to (15).

(1) A method for producing a processed wheat product, comprising a step of treating wheat with a fluid at 100 ° C. to 150 ° C. for 2 minutes to 60 minutes under a low oxygen concentration.
(2) The method for producing a processed wheat product according to (1), wherein the treatment is performed for 2 to 30 minutes with a fluid.
(3) The method for producing a processed wheat product according to (1), wherein the treatment is performed with a fluid for 3 minutes to 30 minutes.
(4) The method for producing a processed wheat product according to any one of (1) to (3), wherein the fluid is a fluid at 105 ° C to 140 ° C.
(5) The method for producing a processed wheat product according to any one of (1) to (3), wherein the low oxygen concentration is an oxygen concentration of 0 to 1 μg / mL.
(6) The method for producing a processed wheat product according to any one of (1) to (3), wherein the fluid is derived from a degassed liquid.
(7) The method for producing a processed wheat product according to any one of (1) to (3), wherein the fluid is saturated steam.
(8) The method for producing a processed wheat product according to any one of (1) to (3), wherein the processing is performed until the succinic acid content of the processed wheat product is 17 ppm or more.
(9) Any one of (1) to (3) above, wherein the processing is performed until the succinic acid content of the processed wheat product is 1.01 times or more compared to the succinic acid content of untreated wheat A method for producing a processed wheat product according to one item.
(10) The method for producing a processed wheat product according to any one of (1) to (3), wherein the processed succinic acid content of the processed wheat product is 17 ppm or more.
(11) The succinic acid content of the processed wheat product is 1.01 times or more compared to the succinic acid content of untreated wheat, according to any one of (1) to (3) above. Method of processed wheat products.

(12) A food or drink produced from the processed wheat product produced by the method according to any one of (1) to (11) above.
(13) The food or drink according to (12), wherein the food or drink is a grain brew.
(14) The food or drink according to (13), wherein the brewed grain is a malt fermented beverage.
(15) Succinic acid and malic acid in wheat for food or beverage raw material, comprising a step of treating wheat for food or beverage raw material with a fluid at 100 ° C. to 150 ° C. for 2 minutes to 60 minutes under low oxygen concentration A method for increasing the content of at least one component selected from the group consisting of vanillin and pyrazines.

The present invention also provides (16) the richness of wheat for food or beverage raw material, which comprises the step of treating wheat for food or beverage raw material with a fluid at 100 ° C. to 150 ° C. for 2 minutes to 60 minutes under a low oxygen concentration. And a method for increasing umami.

According to the method for producing a processed wheat product of the present invention, when used as a raw material for food and drink, the richness and umami of the raw material itself can be imparted to the food and drink without imparting irritation, koge, agumi and the like. The effect that the processed wheat product which can be manufactured advantageously industrially is produced. Moreover, according to the method of the present invention, the content of at least one component selected from the group consisting of succinic acid, malic acid, vanillin and pyrazines in wheat is compared with untreated wheat. In addition, the blue smell of wheat can be suppressed and the generation of miscellaneous taste can be suppressed. For this reason, according to the method of the present invention, richness and umami can be increased and flavor can be improved in wheat.

The method for producing a processed wheat product of the present invention includes a step of treating wheat with a fluid at 100 ° C. to 150 ° C. under a low oxygen concentration (hereinafter, such treatment is also referred to as fluid treatment). Hereinafter, the method of the present invention will be described.

(Wheat)
Examples of wheat in the present invention include, but are not limited to, wheat such as malt, barley, wheat, rye, oats, oats, and barley. In the present invention, malt can be suitably used as the wheat. Such malt can be obtained by a conventionally known method such as a step of immersing the above-mentioned malt in water and drying it, followed by a step of removing the malt root. As malt, malt of barley is preferable.

(fluid)
Examples of the fluid used in the present invention include liquid, gas, supercritical fluid, and subcritical fluid. Examples of the liquid include distilled water, demineralized water, tap water, alkali ion water, deep sea water, ion exchange water, deoxygenated water, water-soluble organic solvents (for example, alcohols), water containing inorganic salts, and the like. However, it is not limited to these.

Examples of the gas used as the fluid in the present invention include the above-described liquid vapor (water vapor, alcohol vapor, etc.). As the fluid used for the processing of wheat, gas is preferable. Among them, saturated water vapor is preferable from the viewpoint of workability and operability, but is not limited thereto.

Further, the fluid includes a supercritical fluid or a subcritical fluid in addition to the liquid and gas described above. When a certain pressure and temperature (the critical point unique to the substance) are exceeded, there is a range in which the interface between the gas and the liquid disappears and the fluid remains in a unified state. Such a fluid is called a supercritical fluid, and becomes a high-density fluid having intermediate properties between gas and liquid. A subcritical fluid is a fluid whose pressure and temperature are lower than the critical point.

(Processing temperature)
The treatment temperature of the fluid treatment in the production method of the present invention is 100 ° C. to 150 ° C. Within this temperature range, it is possible to bring out the richness and umami of the wheat itself while suppressing the blue odor in the wheat and suppressing the generation of miscellaneous tastes such as a strong acidity, koge, and abalone. The treatment temperature is preferably about 105 ° C to 140 ° C, more preferably about 110 ° C to 140 ° C, and most preferably about 120 ° C to 140 ° C.

(processing time)
The treatment time is 2 minutes to 60 minutes, preferably about 2 to 30 minutes or about 3 to 60 minutes, and more preferably about 3 to 30 minutes. By setting such a treatment time, it is possible to sufficiently extract the richness and umami of the wheat itself while suppressing the blue odor in the wheat and suppressing the generation of a strong irritation such as sourness, koge, and abalone. it can. Furthermore, the input energy at the time of manufacturing a processed wheat product can be reduced. Moreover, it is preferable to change processing time suitably according to processing temperature. For example, when the treatment temperature is about 140 ° C. to 150 ° C., the treatment time is preferably about 2 minutes to 15 minutes, more preferably about 10 minutes to 15 minutes, and the treatment temperature is about 120 ° C. or more and less than 140 ° C. When it is within the range, it is preferably about 2 to 30 minutes, more preferably about 20 to 30 minutes. When the treatment temperature is about 100 ° C. or more and less than 120 ° C., the treatment time is preferably about 20 minutes to 60 minutes.

(Processing pressure)
In the present invention, the fluid treatment is preferably performed under pressure. The pressure of the fluid during the treatment is preferably about 0.05 MPa to 1.0 MPa, more preferably about 0.05 MPa to 0.37 MPa, and further preferably about 0.05 MPa to 0.26 MPa. Within such a range, it is possible to efficiently extract the richness and umami of the raw material while suppressing the blue odor in the raw material wheat and suppressing the generation of a strong irritation such as sourness, koge, and abalone. And the effects of the present invention can be achieved. In the present invention, the pressure is preferably a saturated vapor pressure.
In this specification, “pressure” means “gauge pressure”. Therefore, for example, “pressure 0.1 MPa” is a pressure obtained by adding 0.1 MPa to the atmospheric pressure when converted to an absolute pressure.

(Low oxygen concentration)
The oxygen concentration in the fluid treatment is a low oxygen concentration, preferably 0 to 1 μg / mL.
By setting the oxygen concentration in this way, it is possible to reduce the load on the apparatus used for fluid processing, and thus it is possible to suppress deterioration of the apparatus. Moreover, the progress of an excessive oxidation reaction in wheat can be suppressed. In the present invention, such a low oxygen state can be achieved using known means. For example, a substance that can be brought into the low oxygen state by using a degassed (removed air) liquid as the fluid used for the fluid treatment, and can remove oxygen instead of the degassed liquid It is also possible to use a liquid to which is added in advance. Preferably, the fluid is a fluid derived from a degassed liquid.

The low oxygen state can also be achieved by replacing the inside of the treatment atmosphere with a gas having an oxygen concentration of about 0 to 1 μg / mL before the treatment. Here, the gas having an oxygen concentration of about 0 to 1 μg / 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).

(Process after fluid processing)
In this invention, you may perform a well-known process after the said fluid process. Examples of the known treatment include, but are not limited to, pulverization, extraction (including supercritical extraction), and drying (such as vacuum drying). The processing time needs to be set according to the processing temperature, but the setting conditions are not particularly limited.

A case where a drying process is further added after the fluid treatment will be described. When the fluid treatment is left as it is, the starch is gelatinized and hardens when it cools, so that labor is required for the next grinding step. In order to obtain a processed product in a more manageable form, it is preferable to add a drying step that facilitates pulverization. As one method for that purpose, there is a method in which, after the fluid treatment, the pressure is drastically lowered and the water is rapidly dried by scattering the water in a short time. According to this method, it is possible to solve the problem that the tissue becomes sponge-like due to a sudden drop in pressure and becomes hard like normal drying. This drying step also facilitates subsequent dissolution and pulverization. By actively adding this drying step, it becomes possible to obtain a processed wheat product in a form that is easier to use in the next step or the like than natural drying.

Further, in the above drying step, the fluid processed product can be molded into an arbitrary shape by combining means for extruding or drawing out the fluid, or further cutting means if desired. Examples of the shape include a stick shape, a cylindrical shape, a spherical shape, a polygonal column shape, a polygonal shape, and the like. By this molding, the shape can be deformed as desired. At this time, it is also possible to manipulate the moisture content of the processed wheat product.

(Processing equipment)
The apparatus used for the fluid treatment is not particularly limited, and any apparatus can be used as long as it has a structure capable of withstanding the pressure of 100 to 150 ° C. and the pressure described above. For example, as the above-mentioned apparatus, an apparatus in which a pressure-resistant reaction vessel and a heating device are combined can be cited. In such an apparatus, the liquid or gas is heated by a heating device, and is sent to the reaction vessel as a liquid or gas in a high temperature and high pressure state. Any heating device can be used as long as it can heat. Examples include, but are not limited to, heating with electricity, oil, coal or gas; heating with solar heat; heating with geothermal heat. The apparatus may be a simple heat and pressure resistant pipe. The material of the reaction vessel or pipe may be pressure-resistant and heat-resistant, but it is preferably not a material that elutes components such as metals, generates toxic substances, or produces an unpleasant odor. The material is preferably a material such as stainless steel in order to prevent unnecessary reactions, corrosion, deterioration, etc., but is not limited thereto.
When the processing apparatus as described above is used, it is preferable to replace the inside of the container of the processing apparatus with a gas having an oxygen concentration of about 0 to 1 μg / mL before the fluid processing.

A preferred apparatus for efficiently carrying out the present invention is the use of an extruder. According to this, the operation after the processing becomes very easy. In addition, since continuous processing is possible, the use of an extruder is suitable for supplying a large amount of processed products. Extruder is a processing method often used in the production of puffed foods, etc. The extruder is heated and pressurized while mixing raw materials with a multi-screw or uniaxial screw such as a biaxial screw placed in an extruded cylinder, An apparatus for extruding from a die in a high pressure state can be mentioned. In the present invention, a biaxial type that can stably perform the treatment is more preferable. By using an extruder, continuous processing becomes possible, and if the processing atmosphere is suddenly released from high pressure to low pressure after processing, moisture will evaporate and the die shape should be selected appropriately as described above. Thus, a processed product molded into a desired shape is obtained. In this case, there is an advantage that the processed product is easily dissolved in the liquid when the processed product is expanded and the processed product is dissolved in a liquid such as moisture. Any device other than these devices may be used as long as it can realize the above-described conditions of the present invention.

(Characteristic components generated by fluid processing)
According to the production method of the present invention, it is possible to increase organic acids such as malic acid and succinic acid, which are umami components in wheat, and to increase vanillin, which is a pleasing component, as well as miscellaneous tastes such as furfural and formic acid. Generation of components is suppressed. Moreover, according to the manufacturing method of this invention, content of the pyrazine which is a flavor component in wheat can be increased. That is, according to the production method of the present invention, there is provided a processed wheat product in which richness and umami taste are increased as compared with wheat as a raw material, but irritation, miscellaneous tastes such as agitation and koge are suppressed. be able to.

The richness and umami of food and drink can be evaluated by sensory evaluation.
It has been known so far that malic acid and succinic acid are substances that have the effect of enhancing the umami taste of food and drink (malic acid: molecular recognition of taste and odor, quarterly chemical review No. 40, 1999, 94). Page, edited by the Chemical Society of Japan, succinic acid: ingredients of the brewed product, 57 pages, issued December 10, 1999 (Japan Brewing Association). Pyrazines are also known to be substances that enhance the umami taste of food and drink (New Food Industry 41, pages 30-35 (1999), “Koku” and “Kokumi seasonings” Development ", Tomoaki Saito).

(Succinic acid)
According to the production method of the present invention, a processed wheat product having a succinic acid content of about 17 ppm or more can be produced, and further, a processed wheat product having a succinic acid content of about 18.5 ppm or more can be produced. Can do. Such a processed wheat product is preferable because it can sufficiently impart the richness and umami of the raw material itself to the food and drink when used as the raw material of the food and drink. The succinic acid content of the processed wheat product produced according to the present invention is preferably about 20.9 ppm or more. More preferably, the succinic acid content of the processed wheat product is about 44 ppm or more.

In the present invention, it is also preferable to carry out the treatment until the succinic acid content of the processed wheat product produced from wheat is about 17 ppm or more. More preferably, the processing is performed until the succinic acid content of the processed wheat product is about 18.5 ppm or more, and more preferably about 20.9 ppm or more. Particularly preferably, the treatment is performed until the concentration is about 44 ppm or more.

According to the production method of the present invention, it is possible to produce a processed wheat product having a succinic acid content of about 1.01 or more compared to the succinic acid content of untreated wheat, A processed wheat product having a succinic acid content of about 1.09 times the succinic acid content of untreated wheat can also be produced. Such a processed wheat product is preferable because it can sufficiently impart the richness and umami of the raw material itself to the food and drink when used as the raw material of the food and drink. In the present specification, “untreated wheat” means wheat that has not been subjected to the fluid treatment. Preferably, the succinic acid content of the obtained processed wheat product is about 1.23 times or more compared to the succinic acid content of untreated wheat. More preferably, the succinic acid content of the processed wheat product is about 2.6 times or more compared to the succinic acid content of untreated wheat.

In the production method of the present invention, the processed processed barley product is treated until the succinic acid content of the processed barley product is about 1.01 or more compared to the succinic acid content of untreated wheat. It is preferable that the treatment is performed until it becomes about 1.09 times or more, and it is more preferable that the treatment is performed until it becomes about 1.23 times or more. Particularly preferably, the processing is performed until the succinic acid content of the processed wheat product is about 2.6 times or more compared to the succinic acid content of the untreated wheat.

(Vanillin)
Vanillin is a component produced by fluidly treating wheat in the production method of the present invention, and when a processed wheat product containing a large amount of this component is used, a food or drink with a good vanilla flavor can be produced. It is also possible that other products affect the fragrant and sweet aroma components that have a positive effect on the flavor of fluid treatment.

(Pyrazines)
According to the production method of the present invention, it is possible to produce a processed wheat product in which the content of pyrazines is increased compared to the pyrazine content of untreated wheat. When such a processed wheat product is used as a raw material for food and drink, the richness and umami of the raw material itself can be sufficiently imparted to the food and drink. Furthermore, pyrazines are preferred because they have a fragrant fragrance and can impart a fragrant fragrance to food and drink.

A processed wheat product obtained by the production method of the present invention and having an increased pyrazine content is a preferred embodiment of the processed wheat product of the present invention. “The content of pyrazines increased” means that the content of pyrazines in processed wheat products obtained by fluid treatment of wheat is higher (increased) compared to untreated wheat. is there.

Here, the pyrazines refer to pyrazine and those having a methyl group or an ethyl group at the 2, 3, 5, 6 positions of the pyrazine skeleton, such as 2-methylpyrazine, 2,5-dimethylpyrazine, 2, Examples include 6-dimethylpyrazine, ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine. Pyrazines are known to be representative components of a fragrant scent contained in barley tea and the like.

According to the production method of the present invention, wheat processing in which the content of at least one component selected from the group consisting of succinic acid, malic acid, vanillin and pyrazines is increased as compared with untreated wheat. Product can be manufactured.

(Other ingredients)
Furfural is 2-furancarboxaldehyde in the IUPAC nomenclature and is considered a precursor of burnt odor.
Formic acid and acetic acid are irritating acids that strongly affect the irritation and sourness, and it is considered preferable that the content is suppressed as much as possible in beverages and foods where irritation is not desired.
According to the production method of the present invention, a processed wheat product in which the production of furfural and irritating acid is suppressed can be produced. Specifically, according to the method of the present invention, a processed wheat product having a furfural content of about 20 ppm or less can be produced.

(Manufacture of processed wheat product-containing composition)
When the processed wheat product obtained by the production method of the present invention is used as a raw material for food and drink, the processed wheat product may be used alone or in combination with the processed wheat product and other grains. It may be used. For example, a processed barley product-containing composition can be produced by blending the processed barley product obtained as described above into grains and the like according to a conventional method. As a preferred embodiment, a malt processed product-containing composition is obtained by blending malt processed product obtained by treating malt with a fluid at 100 ° C. to 150 ° C. for 2 minutes to 60 minutes under a low oxygen concentration. Can be mentioned.

Since the malt processed product-containing composition produced in this way contains a fraction that is not subjected to fluid treatment, it can be contained in the composition without deactivating enzymes necessary for malt saccharification and the like. it can. Therefore, not only has a feature that can impart a rich and umami taste to a beverage, but also because the enzyme derived from the internal fraction is retained without deactivation, it is more suitable as a raw material for malt fermented beverages rich in rich and umami taste Can be used.

The blending ratio of the processed wheat product in the processed wheat product-containing composition varies depending on the type of food and drink and is not particularly limited. For example, when obtaining a malt processed product-containing composition as a raw material for a fermented malt beverage, the blended amount of the malt processed product is preferably about 1 to 99% by mass, more preferably, in the total mass of the malt and the processed malt product. About 3 to 50% by mass. If it is this preferable range, when it uses as raw materials, such as beer of various malt use ratios, or a sparkling liquor, a koge, agumi and irritation will be suppressed and the drink which shows a rich umami | taste can be provided.

(Food and drink manufactured from processed wheat products)
In the processed barley products produced by the production method of the present invention, koge, agumi and irritation are suppressed, and the richness and umami of the wheat itself are extracted. Therefore, the processed wheat product obtained by the production method of the present invention is suitable as a raw material for imparting only rich and umami taste to foods and drinks. The processed wheat product produced by such a production method of the present invention is also one aspect of the present invention. Such a processed wheat product is suitable, for example, as a raw material for beer that has a rich umami taste such as black beer and does not have a kogation or caramel odor.

In the present invention, food and drink can be produced according to a conventional method using the processed wheat product and / or the processed wheat product-containing composition as part or all of the raw material. The food and drink manufactured using the processed wheat product manufactured by the manufacturing method of the present invention as a raw material is also one of the present invention. Examples of the food and drink include beverages and foods, with beverages being preferred. Among these, fermented beverages are preferable.

(Fermented beverage)
As the fermented beverage in the present invention, any alcoholic beverage may be used as long as it is a beverage produced by using the above processed wheat product as a whole or a part of the raw material and undergoing a fermentation process using yeast. Examples of fermented beverages include grain brewed liquor and fruit brewed liquor depending on the raw materials and production method, but are not particularly limited. Preferably, it is grain brewed liquor, and more specifically, malt fermented beverages and sake. Among these, a malt fermented beverage is preferable. That is, the processed wheat product manufactured by the manufacturing method of the present invention is suitable as a raw material for malt fermented beverages. Examples of malt fermented beverages include sparkling liquor, beer, low alcohol fermented beverages (for example, fermented beverages having an alcohol content of less than 1%), miscellaneous sake, liqueurs, and spirits. Among these beverages, beverages fermented with yeast using carbon source, nitrogen source, hops, etc. as raw materials and having a flavor like beer are called “beer-taste beverages”. In the present specification, “beer-taste beverage” includes beer. The processed wheat product obtained by the production method of the present invention is suitable as a raw material for beer-taste beverages. Therefore, the processed wheat product obtained by the production method of the present invention can be suitably used for beer-taste beverages such as beer, sparkling liquor, liqueurs, and other miscellaneous liquors under the Japanese liquor tax law.

The alcohol content of the fermented beverage of the present invention is not particularly limited, but is preferably about 1 to 15% (v / v). In particular, it is preferable that the concentration is the same as that of alcohol that is preferably consumed by consumers as beer-taste beverages such as beer and sparkling liquor, that is, a range of about 1 to 6% (v / v), but is particularly limited. Is not to be done.

(Manufacture of food and drink)
In the production of the beverage of the present invention, the composition of carbohydrates can be adjusted by using raw materials other than malt including saccharides and barley. Moreover, you may add separately various enzymes including a saccharification enzyme as needed. Or it can also combine with the raw material saccharified from the beginning like a saccharification starch. Furthermore, further fine-tuning can be performed by setting various conditions of pulverization, saccharification, wort filtration, boiling, and fermentation in accordance with the raw materials whose components have been adjusted in this way.

(Fermentation stock solution)
In the present invention, a fermentation stock solution is prepared by selecting the sugar composition of a saccharide by the above method. The types of fermentation stock solutions include beer wort for beer-taste beverages, wort for sparkling liquor, or non-malt. Examples include fermentation stock solution; fruit juice used for fruit brewing liquor; cereal extract used for grain brewing liquor.
Furthermore, when preparing a fermentation undiluted | stock solution, it can pass through required processes, such as hop addition, for example. About the obtained fermentation undiluted | stock solution, a fermented drink can be obtained by performing a fermentation process, a storage process, a filtration process, a container packing, a sterilization process, etc. according to a conventional method.

(hop)
About a hop, it uses for manufacture in case the fermented drink of this invention is a beer taste drink. As hops, normal pellet hops, powder hops, and hop extracts used for the production of beer and the like are appropriately selected and used according to the flavor. Furthermore, hop processed products, such as an isotopic hop, a hexahop, and a tetrahop, can also be used.
The ratio of the processed wheat product in the raw material excluding water and hops in the beer-taste beverage is not particularly limited, but is preferably about 0.1 to 100% by mass. More preferably, it is about 1 to 50% by mass.

(yeast)
Yeast is used in the fermentation process. The type of yeast used in the present invention can be freely selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions, and is not particularly limited. In the case of producing a beer-taste beverage, beer yeast suitable for brewing a beer-taste beverage is preferable. For example, commercially available beer yeast such as Weihenstephan-34 strain can be used. The yeast may be added to the fermentation stock solution as it is in the yeast suspension, or may be added to the fermentation stock solution as a more concentrated slurry of yeast by centrifugation or sedimentation. Moreover, you may add, after removing a supernatant completely by centrifugation. The amount of yeast added to the fermentation stock solution can be appropriately set, and is, for example, about 5 × 10 ⁶ cells / mL to 1 × 10 ⁸ cells / mL. The fermentation method and its conditions may be appropriately set depending on the type of fermented beverage to be produced, and are not particularly limited. For example, in the case of a beer-taste beverage, it can be fermented at 8 to 25 ° C., which is the fermentation temperature of normal beer or sparkling liquor, for about 1 week to 10 days. There are no particular restrictions on the temperature rise, temperature drop, pressurization, etc. during fermentation.

(container)
About the container of the obtained fermented drink, sealed containers, such as a bottle, a can, a barrel, or a PET bottle, can be used like a normal fermented drink. The manufactured fermented beverage can be filled in such a sealed container to make a beverage in a container.

Succinic acid, malic acid, vanillin in food or beverage raw wheat, comprising the step of treating the wheat for food or beverage raw material with a fluid at 100 ° C. to 150 ° C. for 2 minutes to 60 minutes under low oxygen concentration A method for increasing the content of at least one component selected from the group consisting of pyrazines is also one aspect of the present invention. Furthermore, the method for increasing the richness and umami of the wheat for food or beverage raw material, comprising the step of treating the wheat for food or beverage raw material with a fluid at 100 ° C. to 150 ° C. for 2 minutes to 60 minutes under a low oxygen concentration Is also one aspect of the present invention. A preferred embodiment of the method of the present invention is the same as the above-described method for producing a processed wheat product. As the wheat for food or beverage material, the same as the wheat described above can be used. According to the method of the present invention, the content of at least one component selected from the group consisting of succinic acid, malic acid, vanillin, and pyrazines in wheat for food or beverage raw materials is determined as untreated wheat. In addition, the production of ingredients that cause irritation, miscellaneous taste such as agitation and koge can be suppressed, so that the richness and umami taste can be increased in the wheat. A preferred embodiment of the method of the present invention is the same as the above-described method for producing a processed wheat product.

The barley for food or beverage raw material with increased content such as succinic acid obtained by the method of the present invention, and the barley for food or beverage raw material with increased richness and umami, that is, the processed barley products described above are described above. It is suitable as a raw material for food and drink, and particularly suitable as a raw material for fermented beverages.

Hereinafter, the present invention will be further described with reference to examples. However, the present invention is not limited to these examples. In the examples, “%” means “% by mass” unless otherwise specified.

(Method and criteria for sensory evaluation)
The evaluation method in this example was performed as follows unless otherwise specified.
About sensory evaluation, it evaluated about umami and miscellaneous taste. The umami taste is an evaluation in which “bright, moderate sourness and sweetness” can be felt in a balanced manner. The miscellaneous taste is an evaluation in which “one or more selected from the group consisting of a blue odor, an agmy taste, a sour taste that is too strong, and a burnt feeling” is felt. The intensity when umami or miscellaneous taste was detected was evaluated by a four-level evaluation of 1, 2, 3, and 4. For umami, the case where the aggregated average value was 1 or more and less than 2 was evaluated as x, the case where it was 2 or more and less than 3 was Δ, and the case where it was 3 or more and 4 or less was rated as ◯. In the miscellaneous taste, the case where the average value was 1 or more and less than 2 was evaluated as ◯, the case where it was 2 or more and less than 3 was Δ, and the case where it was 3 or more and 4 or less was rated as x.
The results of sensory evaluation are shown by summing up the evaluation results of five trained panelists.

(Selection of umami or miscellaneous ingredients)
Many components are known as components involved in flavor. It is known that the taste and aroma of the raw material itself and a moderate acidity contribute to the umami and richness of wheat. Among them, vanillin is well known as a sweet and fragrant component produced by heating wheat. As a moderately sour component, malic acid is known among organic acids. Furthermore, succinic acid is known as an umami component. In the product of the present invention, vanillin, malic acid, succinic acid and pyrazines were selected as components relating to umami.

Also, it is known that one or more of a blue odor, a strong sour taste and a burnt odor affect the miscellaneous taste of wheat. In the present invention, formic acid is used as a component that is strongly irritating and exhibits an unpleasant sour taste, and furfural known as a precursor of the thermal reaction of a component that exhibits koge odor or koge odor is used as a component involved in miscellaneous taste. Selected.

(Measurement method of ingredients)
(Measurement method of vanillin and furfural)
For the measurement of vanillin and furfural, 10 μL of the extract of processed wheat products was subjected to HPLC, and the absorbance at 280 nm was measured. The measurement was performed using a high-performance liquid chromatography system CLASS-VP series (manufactured by Shimadzu Corporation) and Deverosil-C30 column (4.6 × 150 mm manufactured by Nomura Chemical Co., Ltd.) using a water-acetonitrile solvent. . The analysis conditions were as follows: solution A was 0.05% TFA (trifluoroacetic acid) aqueous solution, solution B was 0.05% TFA, 90% acetonitrile aqueous solution, and solution B was 0% to 20% (v / V) as a linear gradient for 100 minutes.
Each concentration contained in the extract was quantified using commercially available vanillin and furfural standards.

(Measurement method of malic acid, formic acid and succinic acid)
For the measurement of malic acid, formic acid and succinic acid, 10 μL of the extract of processed wheat products was subjected to HPLC, and these amounts were measured using a conductivity measurement detector. The measurement was performed using a high performance liquid chromatography system LC-solution series (manufactured by Shimadzu Corporation) and two Shim-pack SCR-102H (manufactured by Shimadzu Corporation) in series, and a pH buffer solution as a solvent. . Analytical conditions were 5 mM of solution A and p-toluenesulfonic acid, 5 mM of solution B, p-toluenesulfonic acid at a concentration of 29 mg / L, and Bis-Tris at a concentration of 4185 mg / L. The liquid A and the liquid B were both flowed at a flow rate of 0.8 mL / min for analysis.
Using the commercially available standard substances of malic acid, formic acid and succinic acid, the concentration of each component contained in the extract was quantified.

(Measurement method of pyrazine (PZN))
As pyrazines (PZN), 2-methylpyrazine (2MePZN), 2,5-dimethylpyrazine (2,5diMePZN), 2,6-dimethylpyrazine (2,6diMePZN), ethylpyrazine (EtPZN), 2,3-dimethyl Six compounds were selected: pyrazine (2,3diMePZN) and 2,3,5-trimethylpyrazine (triMePZN). The total amount of these six compounds was defined as the content of pyrazines (μg / processed wheat product 1 g).

In the measurement of pyrazine (PZN) s, samples were prepared as follows.
About 30 g of the processed wheat product was pulverized for about 15 seconds using a cutter mill (SKL-A250, manufactured by TIGER). 20 mL of pure water was added to 2 g of each pulverized malt, and then stirred (17000 rpm, 1 minute) using a homogenizer. To the obtained pulverized malt suspension, 10 mL of diethyl ether and about 8 g of sodium chloride were added. This was shaken with a shaker for 15 minutes and then centrifuged (3500 rpm, 10 minutes). The diethyl ether layer was collected and analyzed by GC-MSD.

The GC-MSD measurement conditions are as follows.
Column: DB-WAX 60m × 0.32mm × 0.25μm
Inlet: 250 ° C
Injection method: 2 μL Split 10: 1
Flow rate: He gas 1mL / min (constant flow rate)
Temperature rise conditions: 70 ° C (5 minutes)-5 ° C / minute-230 ° C (30 minutes)
Detector: MS
SIM mode

[Example 1]
Whole wheat malt was subjected to high-temperature and high-pressure saturated steam treatment.
In other words, the whole volume of malt of the container volume (5 kg) is put in a pressure-resistant pressure vessel having an inlet pipe and an outlet pipe for high-temperature and high-pressure saturated steam, and feedback control is performed so as to achieve a specified pressure and temperature, and processing for a specified time. Went. The treatment was performed at a temperature of 100 ° C., 130 ° C., 150 ° C. and 180 ° C. for 10 minutes.
About the processed wheat product after processing, it sampled as it was and sensory evaluation was performed. The results are shown in Table 1.

Furthermore, as a part of the evaluation of the characteristics of the processed wheat product, components were extracted from the processed product, and sensory evaluation and component analysis were performed. That is, for the processed wheat product, dry pulverization is performed using a general cereal pulverizer to the extent that the husks and grains have a sufficiently similar particle size, and then the pulverized product and hot water at 60 ° C. Was mixed at a mass ratio of 1: 4 and held at 60 ° C. for 10 minutes. Next, the solution was centrifuged at 6000 rpm for 10 minutes, and a solution obtained by filtration through filter paper was used as an extract.
Sensory evaluation was performed about each obtained extract. The results are shown in Table 2. Moreover, about each obtained extract, the production amount of malic acid, succinic acid, formic acid, vanillin, and furfural was investigated using the HPLC analyzer. The results are shown in Table 3. In addition, the value described as unprocessed is the measurement result of the extract which performed the same extraction process using the malt of the raw material which has not performed the high temperature / high pressure process by this invention.

From Table 1 to Table 3, using the technology of the present invention increases the umami so that the richness and rich aroma can be felt in a balanced manner, but the processed barley products with a strong irritation such as sourness and koge are suppressed. It became clear from sensory results that it can be provided. In addition, from the analysis results of the extract, vanillin and malic acid were detected more in samples 1 to 4 that felt umami than in untreated samples. Sample 1 had a blue odor and a taste, lacking in savoryness and umami, and having a savory taste. In sample 4, a savory scent and drinking response were felt, but a strong acidity was felt strongly, and a burnt odor was also felt strongly and there was a miscellaneous taste. In sample 4, the results of analysis of formic acid and furfural also obtained results supporting sensory evaluation.

[Example 2]
Except for the treatment temperature and treatment time, it was the same as in Example 1, and further processed wheat products were prepared under various treatment conditions. The temperature conditions and processing time are shown in Table 4. About these four types of processed goods, it carried out similarly to Example 1, and obtained the extract of the processed wheat products. Sensory evaluation and component analysis of the resulting extract were performed in the same manner as in Example 1. The results are shown in Table 4 and Table 5.
In Sample 6, an increase in the component that was supposed to contribute to umami was confirmed, but an increase in the component that contributed to miscellaneous taste was also confirmed. In sample 8, the sourness was suppressed in the evaluation of miscellaneous taste, but a blue smell was felt, and as a result, the taste was slightly lacking, and the miscellaneous taste became conspicuous. In Samples 5 and 7, rich and sweet scent was felt in a well-balanced manner, and burnt, sour and blue odor were also suppressed.

[Example 3]
Except for the treatment temperature and treatment time, it was the same as in Example 1, and processed wheat products were prepared under various treatment conditions. The temperature conditions and processing time are shown in Table 6. In order to evaluate the components contained in these processed products, the extract of the processed products was evaluated. About the extract, it was carried out similarly to Example 1, and the extract of the processed wheat product was obtained. Sensory evaluation of the obtained extract was performed in the same manner as in Example 1. Moreover, about the extract, content of succinic acid known as an umami component was measured. Moreover, based on the measured value of the succinic acid content of the extract, the succinic acid content in the processed wheat product was determined. When the treatment was performed at a treatment temperature of 120 ° C. to 150 ° C. for 3 to 30 minutes, a processed product with umami but reduced miscellaneous taste could be obtained. The succinic acid content matched the sensory result of umami.

[Example 4]
Production Example of Beer Test brewing of beer was performed using the processed wheat product of the present invention.
A 100 L scale charging equipment was used. The raw material used was about 30 kg of malt (including 10% processed wheat product as a whole). As the processed wheat product, a processed wheat product (1) obtained by treating malt at 130 ° C. for 30 minutes or a processed wheat product (2) obtained by treating malt at 180 ° C. for 10 minutes was used. After passing through a saccharification process common to those skilled in the art, about 100 g of hops are added to the processed saccharified wheat product, this is boiled for about 60 minutes, cooled, and further about 300 g of brewer's yeast is added, and 10 ° C. Fermentation was performed for two weeks before and after.
Hereinafter, the above-described procedure for producing a trial beer by a process is referred to as a trial brewing process.
Table 7 shows the results of the sensory test for the product subjected to the above-described brewing process.

From Examples 1 to 4, the processed wheat product is processed at a temperature range of 100 ° C. to 150 ° C., particularly 100 ° C. to 140 ° C., compared with the processed wheat product obtained by high temperature and high pressure treatment so far. The umami was able to be imparted while suppressing miscellaneous taste. It was also found that brewed liquor having the above characteristics can be produced using such raw materials.

[Example 5]
Except for the treatment temperature and treatment time, it was the same as in Example 1, and processed wheat products were prepared under various treatment conditions. Temperature conditions and treatment times are shown in Tables 8-9. In order to evaluate the components contained in these processed products, the extract of the processed products was evaluated. About the extract, it was carried out similarly to Example 1, and the extract of the processed wheat product was obtained. Sensory evaluation of the obtained extract was performed in the same manner as in Example 1. Moreover, about the extract, content of succinic acid known as an umami component was measured. When the treatment was carried out at a treatment temperature of 105 ° C. to 150 ° C. for 2 minutes to 60 minutes, it was possible to obtain a processed product with umami but reduced miscellaneous taste.

[Example 6]
Except for the treatment temperature and treatment time, it was the same as in Example 1, and processed wheat products were prepared under various treatment conditions. The temperature conditions and treatment time are shown in Table 10. About these processed products, content (microgram / 1g processed wheat products) per 1g processed wheat products of the above-mentioned 6 types of pyrazine compounds was measured, and the total amount of these 6 types of compounds was processed into processed wheat products. The content of pyrazines per gram is shown in Table 10. Moreover, the extract of the processed wheat product was obtained like Example 1. Sensory evaluation of the obtained extract was performed in the same manner as in Example 1.
By treating at 140 ° C. to 150 ° C. for 2 to 5 minutes, the content of pyrazines increased as compared to the case of no treatment. The content of pyrazines matched the sensory result of umami.

[Example 7]
Whole-heated malt (European product) was subjected to superheated steam treatment using a household steam oven (water oven) (Helsio, manufactured by Sharp Corporation).
Specifically, a household steam oven was installed in the draft, 100 g of whole wheat malt was placed in the steam oven, and then the steam oven was replaced with nitrogen gas for 5 minutes. After the nitrogen replacement, the steam oven door was quickly closed, and at the same time the superheated steam treatment was started. The superheated steam treatment was carried out at a steam oven set temperature and set time of 140 ° C. and 15 minutes, respectively. Degassed water was used as water for generating superheated steam. The drying process after a process was not performed, but the obtained wheat processed product was tasted as it was and sensory evaluation was performed. The results are shown in Table 11. By the superheated steam treatment at 140 ° C. for 15 minutes, it was possible to obtain a processed product with umami but reduced miscellaneous taste.

According to the present invention, the richness and umami taste can be derived while suppressing the production and irritation of kogetsu and agumi in the wheat, so the richness and umami taste of the wheat itself can be imparted to food and drink. Therefore, the processed barley products produced by the production method of the present invention can be used for the development of products that impart only richness and umami taste to foods and drinks. Such a processed wheat product is useful, for example, for the production of beer that has a rich umami like black beer and has no burnt or caramel odor.

According to the present invention, it is possible to industrially advantageously provide a processed wheat product that can impart the richness and umami of the raw material itself to foods and drinks without imparting irritation, koge, agumi and the like.

Claims

A method for producing a processed wheat product, comprising a step of treating wheat with a fluid at 100 ° C. to 150 ° C. for 2 minutes to 60 minutes under a low oxygen concentration.
2. The method for producing a processed wheat product according to claim 1, wherein the treatment is performed with a fluid for 2 to 30 minutes.
The method for producing a processed wheat product according to claim 1, wherein the treatment is performed with a fluid for 3 to 30 minutes.
The method for producing a processed wheat product according to any one of claims 1 to 3, wherein the fluid is a fluid at 105 ° C to 140 ° C.
The method for producing a processed wheat product according to any one of claims 1 to 3, wherein the low oxygen concentration is an oxygen concentration of 0 to 1 µg / mL.
The method for producing a processed wheat product according to any one of claims 1 to 3, wherein the fluid is a fluid derived from a degassed liquid.
The method for producing a processed wheat product according to any one of claims 1 to 3, wherein the fluid is saturated steam.
The method for producing a processed wheat product according to any one of claims 1 to 3, wherein the processing is performed until the succinic acid content of the processed wheat product reaches 17 ppm or more.
The processing according to any one of claims 1 to 3, wherein the processing is performed until the succinic acid content of the processed wheat product is 1.01 times or more compared to the succinic acid content of the untreated wheat. Process for producing processed wheat products.
The method for producing a processed wheat product according to any one of claims 1 to 3, wherein the processed succinic acid content of the processed wheat product is 17 ppm or more.
The processed wheat product according to any one of claims 1 to 3, wherein the succinic acid content of the processed wheat product is 1.01 times or more compared to the succinic acid content of the untreated wheat product. Manufacturing method.
A food or drink produced using the processed wheat product produced by the method according to any one of claims 1 to 11 as a raw material.
The food or drink according to claim 12, wherein the food or drink is a grain brew.
The food and drink according to claim 13, wherein the grain brew is a malt fermented beverage.
Succinic acid, malic acid, vanillin in food or beverage raw wheat, comprising the step of treating the wheat for food or beverage raw material with a fluid at 100 ° C. to 150 ° C. for 2 minutes to 60 minutes under low oxygen concentration A method for increasing the content of at least one component selected from the group consisting of pyrazines.