JPH02104265A - Preparation of ptisan extract having excellent taste and flavor - Google Patents

Abstract

PURPOSE:To improve the taste and flavor of ptisan without changing the taste of roasted barley by contacting ptisan with steam to obtain a condensed liquid of a volatile flavor component of ptisan and mixing the condensed liquid with an extraction liquid produced by extracting ptisan residue with an aqueous solvent. CONSTITUTION:Steam is blasted from the bottom of a column charged with ptisan and the distilled phase is cooled at <=20 deg.C to obtain a condensed liquid of a volatile flavor component of ptisan (A). An aqueous solvent of 80-100 deg.C is poured into the column from the column top while heating the column by passing steam through the column. The steam distillation residue in the column is extracted with the solvent for 5-30min, the extract is cooled to <=30 deg.C and, as necessary, added with 0.01-5% of amylase and/or cellulase based on the total amount of the soluble solid component and treated at pH4.0-7.0 and 30-50 deg.C for 10min-4hr to obtain an extract liquid (B). The component B is mixed with 0.1-20wt.% of the component A.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing a concentrated barley tea extract having excellent flavor and flavor, and more specifically, (a) contacting barley tea with water vapor to produce a product containing volatile aroma components of barley tea. First step to obtain condensate. (B)
A second step of extracting the barley tea residue from which aroma components have been recovered in the first step with an aqueous solvent to obtain an extract. (c) The present invention relates to a method for producing a barley tea extract with excellent flavor, which comprises each step of the third step of mixing the extract and a condensate containing a volatile aroma component.

(Prior Art) Drinkable barley tea obtained by boiling roasted barley in water is extremely susceptible to deterioration, and the faint aroma of roasted barley is easily lost.

Various proposals have been made regarding methods for enhancing the flavor of barley tea extract produced on an industrial scale.

For example, a method for producing powdered barley tea is disclosed in which roasted barley is extracted with alcohol, a suspension of the extraction residue is treated with amylase, filtered and dried to form a powder, and the alcoholic extract is concentrated and mixed with the powder. (Unexamined Japanese Patent Publication No. 47-30899
issue). However, this proposal had the disadvantage that the light aroma was lost when concentrating the alcoholic extract.

In response to this, attempts have been made to enhance the aroma of raw barley tea. For example, raw barley is coated or mixed with sugar and amino acids and then roasted (Japanese Patent Application Laid-Open No. 59-6868).
Alternatively, melanoidin consisting of sugar and amino acids is mixed with roasted barley (Japanese Patent Application Laid-Open No. 59-68
No. 67) discloses a method for producing cooling barley tea with excellent extract color and flavor.

There is also a proposal to produce delicious barley tea by adding amino acids to raw barley and then roasting it to produce extremely aromatic flavor components (Japanese Patent Laid-Open No. 60-6296
No. 9). According to these proposals, the color and aroma of the raw barley tea become stronger, but the flavor is lost during the processing process such as heating and extraction, and further processing such as concentration, so the effect is not necessarily satisfactory. .

(Problems to be Solved by the Invention) The present invention aims to solve the drawbacks of the conventional proposals as described above, and to provide a barley tea extract with excellent flavor that contains the desirable flavor of roasted barley without changing it. .

(Means for Solving the Problems) As a result of intensive study on a method for producing barley tea extract with excellent flavor, the present inventors found that (a) barley tea is brought into contact with water vapor, and a condensate containing volatile aroma components of barley tea is produced. (b) extracting the barley tea residue from which aroma components have been recovered with an aqueous solvent to obtain an extract; and (c) mixing the extract with a condensate containing volatile aroma components to produce an extremely excellent aroma. The present invention has been completed based on the discovery that a barley tea extract with high palatability can be obtained.

Conventionally, when producing extracts from extremely unstable raw materials with flavors such as coffee and tea, the unstable aroma components are collected in advance using inert gas or steam, and the residue is extracted using conventional methods. The extract is extracted and combined with the previously removed aromatic components. However, it is completely unknown that a barley tea extract with excellent flavor can be obtained by applying this technique to barley tea, which is a roasted grain product.

The roasted barley used in the present invention is barley and/or naked barley, but if desired, a mixture of pigeon barley or the like may also be used. These roasted wheat may be whole grains or may be crushed.

Next, aspects of the present invention will be specifically explained.

The equipment used to produce the barley tea extract of the present invention is an ordinary extraction pot with a jacket and condenser;
Alternatively, preferably a jacketed extraction column may be utilized.

Taking column extraction as an example, the first step is to bring barley tea into contact with steam to recover volatile aroma components. Specifically, steam is blown into the bottom of a column containing roasted barley, and the distillate phase is heated to approximately 20°C using a connected condenser.
By cooling below, the condensate containing volatile aroma components can be collected. If desired, by further connecting a cold trap using a refrigerant such as ice-salt or dry ice-acetone to the end of this aroma trapping device, volatile aroma components with lower boiling points can be reliably captured. I can only collect them. There is no particular limit to the amount of condensate collected, but generally an amount corresponding to about 5 to about 50% by weight, preferably about 10 to about 30% by weight of the roasted barley used is exemplified. be able to. If desired, the column can be purged with an inert gas, such as nitrogen gas, prior to passing water vapor. It is preferable that the obtained condensate is immediately sealed with, for example, nitrogen gas and stored in a refrigerator.

Next, as a second step, hot water is injected from the bottom of the column or preferably from the top of the column while steam is passed through the jacket of the column to keep it warm, thereby extracting the steam distillation residue. For the extraction process, any method can be employed, such as filling a column with hot water and holding it there for a certain period of time and then drawing out the extract, or continuously drawing out the extract while injecting hot water. The temperature of the hot water is generally about 80 to about 100°C, preferably about 90 to about 95°C.
It is.

There is no particular restriction on the amount of extract to be collected; for example, when producing barley tea extract with a normal drinking concentration, extract of about 20 to 30 times the weight of roasted barley as raw material is collected. be able to. In addition, when producing a highly concentrated barley tea extract, an arbitrary amount can be selected within the range of about the same amount to about 20 times the weight of the raw roasted barley.

The time required for extraction can be selected as appropriate depending on the degree of roasting of the raw wheat, whether or not it is crushed, particle size, extraction temperature, etc.
Extraction times generally include about 5 minutes to about 30 minutes.

The obtained barley tea extract is taken out from the bottom of the column and immediately cooled using a plate heat exchanger etc.
It is desirable to keep it below °C.

The barley tea extract thus obtained can be used as is, but if desired, it can be treated with enzymes such as amylase and/or cellulase to prevent turbidity or precipitation during storage.

The conditions for such enzyme treatment vary depending on the type of roasted barley, the concentration of the extract, the type and titer of the enzyme, etc., but as general treatment conditions, for example, as conditions for amylase treatment, Approximately 0.0% based on the total amount of soluble solids.
01 to about 5%, preferably about 0.1 to 1% of enzyme (amylase) is added, pH is about 4.0 to about 7.0; temperature is about 30 to 50°C; processing time is about 10 minutes to Examples include conditions such as about 4 hours.

In addition, as conditions for cellulase treatment, the amount of enzyme added is approximately 0.
．． O1 to 1 to about 5 preferably about 0.1 to about 2% (based on solid content); pH about 3.0 to about 6.0; Asahi temperature about 40 to 60
C; processing time of about 10 minutes to about 4 hours can be exemplified.

Furthermore, when amylase and cellulase are allowed to act simultaneously, they can be selected as appropriate within the above-mentioned range of conditions.

After the enzyme treatment is completed, the enzyme is inactivated by heating in a conventional manner, and then a clarified barley tea extract can be obtained by filtration or centrifugation using a filter aid such as diatomaceous earth or cellulose. can.

In the third step, the barley tea extract with excellent flavor of the present invention can be obtained by mixing the barley tea extract with the volatile aroma component condensate obtained by the steam distillation.

The obtained barley tea extract is usually used as it is in liquid form, but if desired, excipients such as dextrin, modified starch, cyclodextrin, and gum arabic can be added to the extract to make it into powder form.

The mixing ratio of barley tea extract and aroma component condensate can be appropriately selected depending on their respective concentrations and desired strength of aroma. A mixing ratio such as % can be exemplified.

The barley tea extract obtained by the present invention can be heat sterilized after or before filling into a container, if desired.

More preferably, the excellent flavor of the barley tea of the present invention can be maintained for a long period of time by flash-sterilizing it at a high temperature using a heat exchanger, freezing it, and storing it in a frozen state.

Hereinafter, aspects of the present invention will be explained in more detail with reference to comparative examples and examples.

(Example) Example 1 600 g of crushed roasted wheat was charged into a jacketed glass column measuring 12 cm in diameter x 27 cm in height and having a capacity of about 3 Q, and water vapor was blown into the column from the bottom.

The distillate phase was cooled to about 15°C by a condenser attached to the upper outlet of the column, and 120 g of volatile aroma component condensate was obtained.
was collected. This condensate was immediately purged with nitrogen and stored in a refrigerator.

Next, the jacket of the column is heated by passing water vapor,
Hot water 2.280% was injected from the top of the column, and the column was allowed to stand for 30 minutes for hot water extraction. The extract was then cooled to about 30°C or lower through a cooler connected to the bottom of the column.
9 were collected. This extract was Br1x8.4°; pH
It was 4.85.

Amylase [coclase (Sankyo) 11] was added to the obtained extract.
．． 349 (1% solids) and heated at 50-55°C.
Enzyme treatment was performed by stirring for hours.

Next, the enzyme was heated to 90°C to inactivate it, and then rapidly cooled to 30°C. The enzyme-treated liquid was suction-filtered through a filter paper precoated with cellulose and diatomaceous earth to obtain 1.545 y of a clear extract. To this extract, 120 g of the volatile aroma component condensate obtained above by steam distillation was added, and after uniformly mixing,
It was heat sterilized at ℃, immediately cooled, and then frozen to obtain 1.660 g of the barley base extract with excellent flavor of the present invention.

This barley tea extract has Br1x 7.8; pH 4.7
5 (product 1 of the present invention).

Comparative Example 1 In Example 1, the operation of collecting the volatile aroma component-containing condensate by steam distillation was omitted, and boiling water 2.
Extraction was performed for a minute to obtain 1.500 g of barley tea extract. This extract was treated with amylase, filtered, sterilized and frozen in the same manner as in Example 1, resulting in a barley tea extract of 1.450! ? I got it. This barley tea extract has Br1x 8.5; pH 4.90
(Comparative product 1).

Reference Example 1 The barley tea extracts obtained in Example 1 and Comparative Example 1 were each diluted with water to a drinking concentration (Brixl ~ 1.2), and sensory evaluation was performed by a well-trained panel of 20 people.

The results are shown in Table 1.

(The following is a blank space) Table 1 As is clear from the results in Table 1, the product 1 of the present invention was significantly superior in flavor and flavor to the comparative product 1, and had extremely high palatability.

Example 2 500 g of large grain roasted wheat was placed in the 3Q glass column used in Example 1, and steam was blown from the bottom of the column.
50 g of volatile aroma component condensate was collected. Next, water vapor was passed through the jacket of the column to keep it warm, and 1,500 g of hot water was injected from the top of the column, and after holding at 95°C for 20 minutes, the extract was drawn out from the bottom of the column while cooling, and heated at 20°C. 1.230 g of the extract was cooled to 40°C. This extract has Br1x 6.8; pH 4,
It was 85.

Add 50 g of the above volatile aroma component condensate to the obtained extract.
and mix to obtain barley tea extract 1 with excellent flavor of the present invention.
．． 2809 was obtained.

Next, 1,000 g of the extract was added with Pine Index #2.
(Dextrin manufactured by Matsutani Chemical: DEIO-12) 609 was added, dissolved uniformly, and heat sterilized at 90°C for 15 minutes.
The mixture was cooled to 40° C. or below and spray-dried using a conventional method to obtain 115 g of barley tea extract powder (Product 2 of the present invention).

Comparative Example 2 In Example 2, the operation of collecting the volatile aroma component condensate by steam distillation was omitted, and hot water 1.5009 was injected from the beginning into a column packed with 500 g of large roasted wheat. 95
After hot water extraction at °C for 20 minutes, 1.290 g of the extract was cooled to 20 °C. This extract (barley tea extract)
Br1x 6.8: pH 4.90.

After adding 609% of Pine Index #2 to 1,000g of the obtained barley tea extract, it was heated to 90°C! After heat sterilization for 15 minutes, the mixture was cooled and spray-dried in the same manner as in Example 2 to obtain 110 g of barley tea extract powder (Comparative Product 2).

The barley tea extract powder obtained in Reference Example 2 and Comparative Example 2 was diluted 50 times with water to give a drinkable concentration, and then the well-trained 2
Sensory evaluation was performed by a panel of 0 people. Table 2 shows the results.
Shown below.

Table 2 As is clear from the results in Table 2, product 2 of the present invention, in which barley tea is extracted after the volatile aroma components have been separated and collected in advance, and the volatile aroma components and barley tea extract are combined and powdered, has no aroma or flavor. and was significantly superior in overall palatability.

(Effects of the Invention) According to the present invention, when producing barley tea extract by extracting barley tea with hot water, unstable continuous aroma components are separated in advance by steam distillation, and then flavor is imparted by hot water extraction. By obtaining an extract mainly composed of these ingredients and mixing the two appropriately, we are able to create a barley tea extract that has a light aroma unique to barley tea, a rich flavor, and is extremely palatable compared to conventional barley tea extracts. Obtainable.

Patent applicant: Hasegawa Fragrance Co., Ltd.

Claims (1)

[Scope of Claims] In producing barley tea extract, (a) a first step of contacting barley tea with water vapor to obtain a condensate containing volatile aroma components of barley tea. (b) A second step of extracting the barley tea residue from which aroma components were recovered in the first step with an aqueous solvent to obtain an extract. (c) A third step of mixing the extract and the volatile aroma component-containing condensate. A method for producing barley tea extract with excellent flavor, which comprises the following steps.