WO2019026536A1

WO2019026536A1 - Beverage and method for suppressing occurrence of floccing in beverage

Info

Publication number: WO2019026536A1
Application number: PCT/JP2018/025588
Authority: WO
Inventors: 有希子池上; 遼伊藤; 徳子鈴木
Original assignee: アサヒグループホールディングス株式会社; アサヒ飲料株式会社
Priority date: 2017-08-04
Filing date: 2018-07-05
Publication date: 2019-02-07
Also published as: TW201909750A; TWI679939B; JP2019030225A; JP7029246B2

Abstract

The present invention addresses the problem of providing: a beverage which contains an extract of roasted, germinated barley and in which it is possible to suppress the occurrence of floccing; and a method for suppressing the occurrence of floccing in a beverage. The present invention is a container-packed grain tea beverage containing an extract of grains including roasted, germinated barley, wherein the raffinose content of the beverage is 1.5-9.5 ppm, the EBC is 10 or higher, and the turbidity (A720) is 0.04 or lower. The present invention is also a method for suppressing the occurrence of floccing in the beverage by adjusting the raffinose content and turbidity (A720) in a tea beverage containing an extract of germinated, roasted grain.

Description

Method for suppressing the occurrence of flocks in beverages and beverages

The present invention relates to a packaged cereal tea beverage containing an extract of cereals including roasted and germinated barley, and a method of suppressing the occurrence of flocking in beverages.

In the past, cereal tea beverages such as barley tea have been widely consumed due to the sweetness and aroma characteristic of barley, and their palatability is enhanced by combining and combining two or more types of grains and tea leaves ( See, for example, Patent Documents 1 to 3).

JP 2008-237066 A JP 2012-170374 A JP, 2015-8704, A

However, in cereal tea beverages, while adding roasted and germinated barley improves palatability, floc (oly), which is a suspension or precipitate in the form of a float or turbid, during long-term storage and warming There was a case that occurred.

So far, the cause of floc has been considered to be the starch. However, as a result of intensive studies by the present inventors, it was found that merely adjusting the amount of starch can not necessarily suppress the occurrence of floc.

An object of the present invention is to provide a beverage comprising an extract of roasted and germinated barley and capable of suppressing the occurrence of floc. Another object of the present invention is to provide a method for suppressing the occurrence of flocks in beverages.

The present inventors set the EBC and turbidity (A720) as an index of the content and color of raffinose, which is one of saccharides, even in a beverage containing an extract of roasted and germinated barley within a predetermined range. By adjusting to, it has been found that the occurrence of floc can be suppressed, and the present invention has been completed. Specifically, the present invention provides the following.

(1) The present invention is a container-packed grain tea beverage containing an extract of cereal grains including roasted and germinated barley, wherein the content of raffinose is 1.5 to 9.5 ppm, EBC is 10 or more, and turbid. It is a drink whose degree (A720) is 0.04 or less.

(2) The present invention is the beverage according to (1), wherein the turbidity (A720) is 0.035 or less.

(3) The present invention is the beverage according to (1) or (2), wherein the content is 2 to 15 ppm fructose, 4 to 30 ppm glucose, 3 to 17 ppm sucrose, or 5 to 40 ppm maltose.

(4) The present invention is the beverage according to any one of (1) to (3), wherein the total content of six saccharides of fructose, glucose, sucrose, maltose, raffinose and stachyose is 20 to 110 ppm.

(5) The present invention is the beverage according to any one of (1) to (4), wherein starch is contained in an amount of 100 mg / 100 mL or more.

(6) The present invention is the beverage according to any one of (1) to (5), wherein the cereals further comprise barley barley or barley.
(7) The present invention is a method for suppressing the occurrence of floc in the beverage by adjusting the content of raffinose and the turbidity (A720) in a beverage containing the extract of roasted roasted grain.

According to the present invention, it is possible to provide a beverage which contains an extract of roasted and germinated barley and is capable of suppressing the occurrence of floc. Further, according to the present invention, it is possible to provide a method for suppressing the occurrence of flocking of a beverage.

Hereinafter, although specific embodiments of the present invention will be described in detail, the present invention is not limited to the following embodiments in any way, and may be appropriately modified and implemented within the scope of the object of the present invention. Can. In the present specification, the notation “X to Y” (X and Y are arbitrary numerical values) means “more than X and less than Y”.

<Beverage>
The beverage according to the present embodiment is a containerized cereal tea beverage containing an extract of cereal grains including roasted and germinated barley, and the content of raffinose is 1.5 to 9.5 ppm, and the EBC is 10 or more. The turbidity (A720) is 0.04 or less. In the beverage according to the present embodiment, the content of raffinose, EBC, and turbidity (A720) are adjusted within a predetermined range while the sweetness and aroma unique to roasted and germinated barley are imparted to improve the palatability. By doing so, the occurrence of floc is suppressed.

Hereinafter, the components contained in EBC, turbidity (A 720), and extracts of cereals will be specifically described.

[EBC]
EBC is called boiling color, and the higher the value, the darker the color. The EBC is measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto. In the present specification, EBC is a value measured under the condition of wavelength 430 nm. Specifically, a sample is placed in a cell of 10 mm (optical path length), absorbance is measured with monochromatic light of 430 nm, and calculation is made according to the formula shown in the following formula (1). When the absorbance at a wavelength of 430 nm is 0.8 or more, the sample is diluted with distilled water and then measured.
EBC = 25 × f × A 430 (1)
(In the formula (1), “25” is a factor for converting EBC, “f” is a dilution ratio, and “A430” is absorbance at a wavelength of 430 nm.)

The EBC of the beverage according to the present embodiment is 10 or more, preferably 12 or more, from the viewpoint of excellent palatability. If the EBC is too small, the taste such as the concentration of taste tends to decrease. The upper limit of EBC is not particularly limited, but is preferably 28 or less, more preferably 25 or less, and particularly preferably 20 or less. If the EBC is too large, the taste may be too strong or the white flock may be noticeable.

[Purpose (A 720)]
The turbidity (A720) is the absorbance at a wavelength of 720 nm in a cell of 10 mm (optical path length), and the smaller the value, the higher the transparency. In the present specification, the turbidity A720 is, for example, a value measured at a wavelength of 720 nm using a spectrophotometer U-5100 (manufactured by Hitachi High-Technologies Corporation).

The turbidity (A 720) of the beverage according to the present embodiment is 0.04 or less, preferably 0.035 or less, more preferably 0.030 or less, from the viewpoint of suppressing the occurrence of floc. If the turbidity A720 is too large, floc is likely to occur. The lower limit value of the turbidity (A720) is not particularly limited, but may be 0.

Here, it became clear that turbidity A720 becomes an important index in controlling the occurrence of floc. It has been conventionally thought that there is a correlation between haze and flock occurrence, but it is difficult to accurately predict flock occurrence probability from haze, as is apparent from the examples described later. There is. By using turbidity A720 as an index, it is possible to predict the likelihood of occurrence of floc, and it has become clear that the occurrence of floc can be suppressed by adjusting the turbidity A720 within a predetermined range.

[About the ingredients contained in the extract of cereals]
The drink which concerns on this embodiment contains raffinose which is 1 type of saccharides within the predetermined | prescribed range, as demonstrated below. Moreover, it is preferable that the drink which concerns on this embodiment contains fructose, glucose, sucrose, or maltose which is 1 type of saccharides other than raffinose within the predetermined | prescribed range. Furthermore, the beverage according to the present embodiment preferably contains starch in a predetermined range.

[Raffinose]
The content of raffinose, like the other saccharides described later, correlates with the palatability of the beverage such as the intensity of the taste, the intensity of the scent, the intensity of sweetness, the fragrantness, etc. Differently, it became clear that there was a strong correlation with the occurrence of floc. The content of raffinose is 1.5 to 9.5 ppm, preferably 2.0 to 8.0 ppm, more preferably 2.5 from the viewpoint of suppressing floc generation and / or excellent palatability. It is ̃7.5 ppm. If the content of raffinose is too low, the taste tends to be reduced. When the content of raffinose is too large, flocking tends to occur and the taste tends to decrease.

[Fructose]
The content of fructose is preferably 1 to 25 ppm, more preferably 2 to 20 ppm, and particularly preferably 4 to 15 ppm, from the viewpoint of suppressing flocculation and / or excellent palatability. If the content of fructose is too low, the taste tends to decrease. When the content of fructose is excessive, flocking tends to occur and the taste tends to decrease.

[glucose]
The content of glucose is preferably 2 to 40 ppm, more preferably 4 to 35 ppm, and particularly preferably 6 to 30 ppm, from the viewpoint of suppressing flocculation and / or excellent palatability. If the content of glucose is too low, the taste tends to decrease. When the content of glucose is too high, flocking tends to occur and the taste tends to decrease.

[sucrose]
The content of sucrose is preferably 2 to 25 ppm, more preferably 3 to 20 ppm, particularly preferably 4 to 17 ppm, from the viewpoint of suppressing the occurrence of floc and / or excellent palatability. If the content of sucrose is too low, the preference tends to be reduced. When the content of glucose is too high, flocking tends to occur and the taste tends to decrease.

[Martose]
The maltose content is preferably 2 to 60 ppm, more preferably 5 to 50 ppm, and particularly preferably 10 to 40 ppm, from the viewpoint of suppressing the occurrence of floc and / or excellent palatability. If the maltose content is too low, the taste tends to be reduced. When the content of maltose is too large, flocking tends to occur and the taste tends to decrease.

[Stakiose]
The content of stachyose is preferably 0.8 to 10 ppm, more preferably 1 to 5 ppm, and particularly preferably 1.5 to 4 ppm, from the viewpoint of suppressing flocculation and / or excellent palatability. If the content of stachyose is too low, the preference tends to be reduced. When the content of stachyose is too large, flocking tends to occur and the taste tends to decrease.

The total content of these six saccharides of raffinose, fructose, glucose, sucrose, maltose and stachyose is preferably 10 to 180 ppm, more preferably 15 to 140 ppm, and particularly preferably 20 to 110 ppm. When the total content of these six types of saccharides is in the above-mentioned range, the concentration of taste, the intensity of aroma, the intensity of sweetness, the fragrantness, etc. are imparted while suppressing the floc to give palatability It can be an excellent beverage.

In addition, content of these saccharides is measured by a liquid chromatograph mass spectrometer.

(starch)
In the present specification, “starch” means, in addition to the above-described six types of sugars, oligosaccharides other than these sugars, starch which is a mixture of amylose and amylopectin, and dextrin which is a hydrolyzate of starch. And other sugars. In the present specification, the content of starch is measured by an enzymatic method quantification using an F-kit starch (product number: 207748; manufactured by Roche Diagnostics) by a method described later.

The content of starch is not particularly limited, but the lower limit thereof is preferably 90 mg / 100 ml or more, more preferably 100 mg / 100 ml or more, from the viewpoint of imparting sweetness and body feeling (drinkiness). On the other hand, the upper limit of the content of starch is not particularly limited, and is, for example, 180 mg / 100 ml or less and 160 mg / 100 ml or less. Conventionally, it has been considered to reduce the starch content to suppress the occurrence of floc, but in the present embodiment, the content of raffinose, EBC, and turbidity (A720) are adjusted within a predetermined range. Because of this, relatively large amounts of starch can be imparted to the beverage to impart sweetness and body feeling, and the advantage is great in terms of palatability.

In addition, the six types of saccharides and starch which were mentioned above may be produced | generated by roasting of a grain, and may be refine | purified by the conventionally well-known method. Moreover, in addition to sprouted barley, at least 1 or more types may be selected and used from several types of grains so that adjustment of content of six types of saccharides and starch which were mentioned above may satisfy the said content, those The mixing ratio of the extract may be changed appropriately. Moreover, in order to satisfy | fill said content, you may add the component simple substance and auxiliary material which were refine | purified by the conventionally well-known method. For example, when it is desired to increase the content of raffinose, the use amount of roasted and germinated barley may be increased, the use amount of grains having a high content of raffinose may be increased, or the roasting conditions of the grain may have a high L value. It may be prepared to be When it is desired to reduce the content of raffinose, it is necessary to reduce the use of roasted and germinated barley, to reduce the use of grains having a low content of raffinose, or to treat with an adsorbent having an ability to adsorb saccharides. do it. In addition, when it is desired to increase the starch content, the use amount of grains having a high starch content may be increased, the roasting conditions of the grains may be adjusted to increase the L value, or the roasted barley extraction may be performed. It may be sufficient to lengthen the time.

[Soluble solid content]
The soluble solid content is a value obtained by measuring the concentration of the total soluble solid content in the beverage with a sugar refractometer, and refers to "Brix". In the present specification, the soluble solid content is a value measured at 30 ° C. using, for example, a digital differential densitometer DD-7 (manufactured by Atago Co., Ltd.).

The soluble solid content of the beverage according to the present embodiment is not particularly limited, but the lower limit of the soluble solid content is preferably 0.30 mass% or more, and more preferably, from the viewpoint of imparting sweetness and body feeling (drinkiness). It is 0.30 mass% or more. On the other hand, the upper limit of the soluble solid content is preferably 0.45% by mass or less from the viewpoint of suppressing the occurrence of floc.

The soluble solid content may be adjusted as appropriate by changing the roasting conditions of grains and the extraction conditions of grains, and may be adjusted by adding soluble solids. For example, when it is desired to increase the soluble solid content, extraction time of roasted barley may be extended, or an appropriate amount of carbonate (sodium hydrogen carbonate etc.) may be added at the time of extraction. For example, in the case of adding sodium hydrogen carbonate, an appropriate amount such that the soluble solid content becomes a desired value may be selected from the range of 0.25 g to 6 g per 1 L of the extraction solvent. By adjusting the pH of the extraction solvent by the addition of a carbonate (such as sodium hydrogen carbonate), it becomes easy to obtain a large amount of soluble solids.

<Method of producing beverage>
The method for producing a beverage according to the present embodiment can adopt a general method, and if necessary, a roasting step of roasting grains, an extraction step of extracting roasted grains to obtain an extract, extraction It includes a blending step of blending water and various additives into a liquid, a heating and sterilization step of heating and sterilizing the blended beverage, and a container filling step of filling the blended beverage into a container.

[Roasting process]
A common roasting method can be adopted, and a suitable roasting method (roasting time, roasting temperature, etc.) is selected to obtain the desired content of sugars and starch, EBC, turbidity (A 720), etc. It should be done. As a general method, hot air roasting, direct fire roasting, sand roasting, far infrared roasting and the like can be mentioned. The roasted grain may be transferred to the extraction step as it is in the hole or may be crushed and transferred to the extraction step.

For example, the L value of roasted and germinated barley is preferably 20 to 40, more preferably 24 to 34, and still more preferably 27 to 31. When the L value is in the above range, it becomes easy to select the roasting strength that can impart a preferable taste and flavor to the beverage. In the present specification, the L value is measured using a color difference meter ZE-2000 (manufactured by Nippon Denshoku Kogyo Co., Ltd.).

In addition, as a raw material of the drink (extract) which concerns on this embodiment, grains other than roasted and germinated barley may be used, and as grains other than germinated barley, for example, barley such as barley, barley, wheat, etc. Brown rice, rice such as sprouted brown rice, beans such as black beans, bubbles, millet and the like can be used. These may be used alone or in combination of two or more. Among these cereals, wheat and barley are preferable from the viewpoint of obtaining a beverage with high palatability, and barley and barley are particularly preferably used from the viewpoint of palatability. In addition, since barley and barley have high nutritional value of carbohydrate and contain more protein than rice and other barley, they are known to activate metabolism in the body and are preferably used. In addition, the stalk-worm contains a koikusenolide as an anti-ulcer component and a coixol as a component which suppresses attraction. Antioxidant action, skin-refining action, wart action, and the like are known as the effects of moth barley, and it is preferably used.

Cereals are harvested at desired times and subjected to appropriate treatments such as drying, threshing, roasting, grinding and the like. By roasting, the Maillard reaction between sugar contained in cereals and proteins is likely to occur, and aroma and brown color are enhanced.

Moreover, as a raw material of a drink (extract), you may use the foliage of a Camellia sinensis species other than the grain mentioned above, and the foliage of plants other than a Camellia sinensis species.

The stems and leaves of Camellia sinensis species are fermented tea (black tea), semi-fermented tea (such as oolong tea), non-fermented tea (such as green tea), post-fermented tea (such as puar tea), and tea leaves with different flavor qualities depending on the fermentation conditions. It is known to be.

Examples of plants other than Camellia sinensis species include, for example, tomorrow leaves, guava, persimmons, persimmons, wolfberry, wormwood, amachan, persimmon, persimmon leaf, persimmon, persimmon, young barley, senso, dokudami, plantain, honeysuckle, persimmon, There may be mentioned oyster oysters, kawara-ketsumei, gymnema sylvesta, yellow tea (walnut family), green tea (rose family), gymnema, rooibos, ruffuma, dandelion, peppermint, moth earth, ginkgo, pine needles, lotus, olive and the like. These may be used alone or in combination of two or more.

As the raw material of the extract, as described above, it is preferable to select and use at least one or more kinds from a plurality of kinds of grains in addition to the germinated barley so that the content of the six kinds of sugars and starch satisfies the above mentioned range. . The amount of roasted and germinated barley used is preferably 0.5 to 5.5, and more preferably 1 per liter of beverage, in order to suppress the occurrence of floc while improving the preference such as sweetness and aroma. The content is from 0 to 4.5 g, more preferably from 1.5 to 3.5 g.

[Extraction process]
A general extraction method can be adopted, and if an appropriate extraction method (extraction magnification, extraction temperature, extraction time, etc.) is selected in order to obtain desired sugar content, EBC, and turbidity (A 720) Good. As a general method, conventionally known extraction methods such as steam distillation, liquefied carbon dioxide gas extraction, alcohol extraction, hot water extraction and the like can be used. Further, the type of extraction solvent used for the extraction is not particularly limited, but it is preferable to use one which has been purified by deionized exchange treatment or distilled water. These are inexpensive, easy and safe to prepare and provide for extraction equipment. In addition, ethanol and other hydrophilic organic solvents are mentioned as extraction solvents other than water. In addition, so-called carbonates (sodium hydrogen carbonate (sodium bicarbonate), etc.), phosphates, ascorbates, ascorbic acid, etc. of food additives may be appropriately added to the extraction solvent for the purpose of enhancing extraction efficiency. .

The extraction ratio (the ratio of the extraction solvent to the raw material) is not particularly limited. The less the amount of raw material (grain) used with respect to the water used for extraction, the smaller the intensity of taste, the intensity of aroma and the intensity of sweetness of the resulting extract. As the amount of the raw material (grain) used increases, the resulting extract has a greater flavor, flavor and sweetness. For this reason, the extraction ratio is generally adjusted to an optimal amount in order to extract it from the roasted raw material (cereal).

The extraction temperature is not particularly limited, but is preferably, for example, 80 ° C. or more and 100 ° C. or less. If extraction is performed in the above temperature range, the extraction efficiency is high. The extraction time is also not particularly limited, but is preferably in the range of 5 minutes to 1 hour. If an extract is obtained at the above-mentioned extraction time, it tends to be easy to extract each ingredient of sweetness and fragrantness, suppressing the flavor change and dissipation of an aroma component by heat. This makes it easy to obtain a tea beverage excellent in palatability.

[Blending process]
The obtained extract can be provided as it is as the beverage of the present invention, but adjustment and / or dilution or the like of pH and soluble solid may be appropriately performed on the obtained extract. In addition, if necessary, for example, antioxidants, perfumes, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, inorganic salts, dyes, emulsifiers, preservatives, seasonings, quality stabilizers And the like may be included.

[Sterilization process, container packing process]
The obtained extract may be appropriately heat-sterilized, etc., and filled in a container for storage. Examples of the container include a molded container mainly made of polyethylene terephthalate (so-called plastic bottle), a paper container combined with a metal foil or a plastic film, a metal can, a bottle and the like. If it can be heat-sterilized after filling it in a container like metal cans and bottles, it is manufactured by retort sterilization (110-140 ° C, for 1 to several tens of minutes), but retort sterilization can not be done like plastic bottles and paper containers About thing, the high temperature short time sterilization (UHT sterilization: 110-150 ° C, 1-dozen seconds) with the sterilization conditions equivalent to retort sterilization beforehand, for example with a plate type heat exchanger etc. A method such as filling can be selected.

<Method to suppress the occurrence of flock of beverage>
The method for suppressing flock generation of a beverage according to the present embodiment suppresses flock generation of a beverage by adjusting the content of raffinose and the turbidity (A720) in a beverage containing the extract of roasted grain which has been germinated. It is a method. Here, as the grain, as described above, barley such as barley, buckwheat, wheat etc., rice such as brown rice, sprouted brown rice etc., beans such as black beans, rubble, millet etc. are preferably mentioned.

According to the method for suppressing the occurrence of flocs in a beverage according to the present embodiment, as described above, the occurrence of flocs can be suppressed by adjusting the content and the turbidity of raffinose, and visual superiority can be secured. .

Even when the method according to the present embodiment is performed alone, a sufficient flocculation suppression effect can be obtained, but if necessary, known techniques for suppressing the flocculation may be used in combination. As known techniques, there are a production method for decomposing high molecular weight polysaccharides by enzyme treatment, a production method for performing ultrafiltration or microfiltration such as kieselguhr, a method for promoting generation of a precipitate and removing it, etc. It can be mentioned.

Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

[Preparation of Extracts 1 to 8]
Using a column-type extractor, add crude water to the roasted grains and roasted germinated barley (L value: 29.74) in the amounts shown in Table 1 to obtain a crude solution, Sodium ascorbate and sodium hydrogen carbonate (sodium bicarbonate) were added to obtain extracts 1 to 8. The unit of the numbers in Table 1 is [g / L]. Extracts 1 and 8 do not contain the extract of roasted and germinated barley.

Comparative Example 1 and Reference Example
Extract 1 shown in Table 1 was used as the beverage of Comparative Example 1, and Extract 8 was used as the beverage of the reference example. The contents of each saccharide and starch in the beverages of Comparative Example 1 and Reference Example, Brix, turbidity (A 720), EBC, and haze are as shown in Table 2.

[Examples 1 to 5 and Comparative Example 2]
Extracts 2 to 7 shown in Table 1 were appropriately formulated to obtain the beverages of Examples 1 to 5 and Comparative Example 2. The contents of each saccharide and starch, Brix, turbidity (A 720), EBC and haze in the beverages of Examples 1 to 5 and Comparative Example 2 are as shown in Table 2. In addition, content of a starch was measured by the enzyme method quantification using F kit starch, as shown below. Moreover, haze is a value when a sample is put in a cell (10 mm × 40 mm) and measured at 20 ° C. using a haze meter NDH2000 (manufactured by Nippon Denshoku Co., Ltd.).

(Method of measuring starch content)
(A) After the sample was diluted 2 to 10 times, 0.20 ml of solution I was mixed with 0.10 ml of the sample solution, and incubated at 55 to 60 ° C. (in a warm bath) for 15 minutes. Thereafter, the sample was removed from the bath, after returning to room temperature, distilled water 1.00 ml, 1.00 ml weighed solution II, mixed, and the absorbance was measured _{E A} 1 at the wavelength of 340nm after about 3 minutes. Furthermore, 0.02 ml of solution III was mixed, and after about 15 minutes, absorbance E _A 2 at a wavelength of 340 nm was measured. Then, the absorbance ΔE _A (= absorbance E _A 2-absorbance E _A 1) was calculated.

(B) After diluting the sample 2 to 10 times, 0.10 ml of the sample solution was incubated at 55 to 60 ° C. (in a warm bath) for 15 minutes. Then, it was removed from the warm bath, returned to room temperature, 1.20 ml of distilled water and 1.00 ml of solution II were weighed and mixed, and after about 3 minutes, the absorbance E _B 1 at a wavelength of 340 nm was measured. Furthermore, 0.02 ml of solution III was mixed, and after about 15 minutes, the absorbance E _B 2 at a wavelength of 340 nm was measured. Then, the absorbance ΔE _B (= absorbance E _B 2-absorbance E _B 1) was calculated.

The solutions used in the above (A) and (B) are as follows.
Solution I: A solution of “F-kit starch” bottle 1 (approximately 100 mg lyophilized product: citric acid buffer, pH approximately 4.6; approximately 84 U of enzyme amyloglucosidase (AGS)) in 6 ml of distilled water.
Solution II: "F-kit" bottle 2 (about 5 g powder; triethanolamine buffer, pH about 7.6; nicotinamide adenine dinucleotide phosphate (NADP) about 75 mg: adenosine triphosphate (ATP) about 190 mg A solution of Mg ₂ SO ₄ dissolved in 27 ml of distilled water.
Solution III: Bin 3 of "F-kit starch" (0.7 ml suspension: about 200 U of hexokinase (HK); about 100 U of glucose-6-phosphate dehydrogenase (G6P-DH)).

Then, ΔE = ΔE _A −ΔE _B was calculated, and the starch content was calculated by the following equation.
Starch content (mg / 100 ml) = 0.597 × ΔE × 100 × dilution ratio

[Evaluation]
Table 3 shows the sensory evaluation immediately after the preparation of each beverage and the evaluation of the occurrence of floc two weeks after heating. For each evaluation, ten panelists who received specialized training conducted seven-level evaluations of 1 to 7 according to the following evaluation criteria, and made the average score of the evaluation points of each panel.

(Sensory evaluation)
7 points: very good 6 points: good 5 points: somewhat good 4 points: neither good 3 points: somewhat bad 2 points: bad 1 point: very bad

(Evaluation of occurrence of floc)
7 points: not recognized at all 6 points: slightly recognized 5 points: slightly recognized 4 points: relatively recognized 3 points: very recognized 2 points: considerably recognized 1 point: very recognized

[result]
As shown in Tables 2 and 3, since the beverage of Comparative Example 1 does not contain the extract of roasted and germinated barley, occurrence of flock is not recognized, but the taste intensity, smell, sweetness, There was a lack of flavor and there was a sense of lack of preference (overall taste). In addition, although the drink of the reference example is not mix | blending roasted germinated barley, the compounding quantity of grains is increased and the content of starch is increased, but generation | occurrence | production of a floc was not recognized. From this fact, it was thought that when the extract of roasted and germinated barley was contained, the starch content increased and flocking occurred until now, but the starch content is not a direct factor of flocking occurrence That was confirmed.

On the other hand, the beverages of Examples 1 to 5 having a raffinose content of 1.5 to 9.5 ppm, an EBC of 10 or more, and a turbidity (A720) of 0.04 or less were roasted and germinated barley. Containing the extract of cereals contained, the taste intensity, smell, sweetness, flavor is increased, while the taste (total taste) is increased, while the occurrence of floc is suppressed I understand. In particular, the beverages of Examples 1 to 3 in which the fructose content is 2 to 15 ppm, the glucose content is 4 to 30 ppm, the sucrose content is 3 to 17 ppm, and the maltose content is 5 to 40 ppm are It can be seen that the occurrence of is more reliably suppressed. On the other hand, in the beverage of Comparative Example 2 in which the content of raffinose was excessive and the turbidity (A720) was excessive, the occurrence of floc was noticeable.

Claims

A containerized cereal tea beverage comprising an extract of cereal grains including roasted and germinated barley,
Raffinose content is 1.5 to 9.5 ppm,
A beverage having an EBC of 10 or more and a turbidity (A720) of 0.04 or less.
The beverage according to claim 1, wherein the turbidity (A720) is 0.035 or less.
The content is
Fructose 2 to 15 ppm,
4 to 30 ppm of glucose
The beverage according to claim 1 or 2, which contains 3 to 17 ppm sucrose or 5 to 40 ppm maltose.
The beverage according to any one of claims 1 to 3, wherein the total content of six saccharides of fructose, glucose, sucrose, maltose, raffinose and stachyose is 20 to 110 ppm.
The beverage according to any one of claims 1 to 4, wherein the starch is contained in an amount of 100 mg / 100 mL or more.
The beverage according to any one of claims 1 to 5, wherein the grain further comprises barley barley or barley.
A method for suppressing the occurrence of floc in the beverage by adjusting the content of raffinose and the turbidity (A720) in the beverage containing the extract of the roasted roasted grain.