JP2004267078A - Method for producing barley tea imparted with physiologically active substance - Google Patents
Method for producing barley tea imparted with physiologically active substance Download PDFInfo
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Abstract
Description
【0001】
【発明の属する技術分野】
本発明は大麦あるいは麦芽を焙煎し、焙煎大麦中にピラジン類を効率的に生成させ、かつ、残存させることを特徴とし、これを麦茶として風味的、色調的に好ましい製品に仕上げるために他の焙煎大麦と適宜ブレンドし、生理活性物質を付加した麦茶の製造方法に関するものである。
【0002】
【従来の技術】
ピラジン類、特に、2,3,5−トリメチルピラジンは血液を流れやすくする効果のあることが確認されており、その生成は、焙煎の過程におけるアミノ酸と糖によるアミノカルボニル反応のストレッカー分解によって起こる。上記ピラジンは、麦茶の香ばしい匂い成分の一つであるが、揮発する性質から通常の大麦焙煎における焙煎条件では大麦中の残存量は少ない。
【0003】
近年、糖尿病、高脂血症、高血圧、脳卒中等の生活習慣病の予防に対し、各種生理活性物質の生体内調節機能に関する研究が著しく進んでいる。高血圧症や動脈硬化症といった血液の粘度が高まることによって引き起こされる疾病についても研究が進んでおり、ピラジン類の血液が流れやすくなる(サラサラ)効果は意義深い。麦茶は、特に、夏季において喉の渇きを癒す飲み物で、古来より愛用されてきた。カフェインは含まれず、体にやさしく、子供から大人まで幅広く飲用されている。したがって、ピラジン類を豊富に含む麦茶は、健康志向の高まりもあり、夏季だけではなく、冬季における需要も見込まれる。
【0004】
血液が流れにくくなる、即ち、血液が固まる現象は、血小板細胞が血管の損傷部位をみつけ、そこで凝集して起こる。血小板凝集が起こる際、血小板細胞内にカルシウムイオンが流れ込み、細胞内のカルシウムイオン濃度が上昇し、それが引き金となって血小板凝集反応が進む。ピラジン類は細胞外からカルシウムイオンが流れ込む際に通過するカルシウムイオンチャネルを開かなくさせることによって、細胞内のカルシウムイオン濃度の上昇を抑え、血小板を凝集しにくくする。このような原理がピラジン類の血流改善効果であるが、特に、2,3,5一トリ
メチルピラジンにその効果が高い。
【0005】
【発明が解決しようとする課題】
そこで、発明者等は効率的にピラジン類を生成させる条件を鋭意研究したところ、大麦は焙煎が進行するにしたがって徐々にピラジンが生成され、やがて最大量に達し、その後減少してゆくことを突き止めた。更に、焙煎大麦の品温が150〜250℃でピラジン生成量は最大に達すること、ピラジン生成量が最大になる最適焙煎温度が存在すること、また外国産大麦よりも国内産大麦の方が、玄麦よりも麦芽の方がピラジン生成量は高いこと、などを突き止めた(図1,2,3,4)。なお、ピラジン生成量を高める焙煎大麦の品温や最適焙煎温度は、焙煎前原料大麦の水分、温度、さらに1回当たりの焙煎重量と焙煎炉の容積等によって変化する。
【0006】
一方、麦芽の場合、麦芽製造条件である温度や時間については通常行われている条件でよい。例えば、コルバッハインデックス(KI値)を指標とした時、20以上である麦芽を焙煎し、これを適宜通常の麦茶にブレンドすることによってピラジン含量の高い風味豊かな特徴のある麦茶を製造することができる。なお、コルバッハインデックスはKI値=(水溶性窒素量/総窒素量)×100で表される。
【0007】
【課題を解決するための手段】
大麦を所定温度で焙煎した場合、通常ピラジンは徐々に生成してやがて減少してしまう。しかし、焙煎中の大麦品温が150〜250℃に達した段階で焙煎を終了すればピラジン含量の高い焙煎大麦を得ることができる。また、焙煎温度は300℃以上で行われることが好ましく、かつ、30分以内で焙煎を終了することで効率的にピラジン含量の高い麦茶を製造することができる。ただし、焙煎炉の容積と1回当たりの焙煎大麦重量、そのときの原料大麦水分や温度等によって焙煎温度、焙煎大麦品温を調節する。これによって、2,3,5−トリメチルピラジンを通常焙煎大麦の1.5倍量以上多く含む焙煎大麦を製造することが可能となった。ここでいう通常焙煎大麦とは、一般には比較的高温になるまで焙煎された大麦で、L値(粉砕して色差計測定)が40程度以下、抽出液(粉砕した焙煎大麦を0.5w/w%濃度で1時間水抽出した時)の吸光度(440nm)が0.3〜0.5程度のものである。つまり、同一原料について、同一条件にて焙煎した場合、焙煎終了時の品温を調節することによって、2,3,5−トリメチルピラジンを多く含む焙煎大麦を得ることができる。また、ピラジンの生成や香ばしい匂いの発生には大麦の外皮、すなわち、果皮や種皮までは必要で、これらを除いた大麦では好ましい麦茶は得られない。
【0008】
一方、大麦品温が150〜250℃に達した段階で焙煎を終了した大麦は、従来の焙煎大麦に比べて色調が薄い傾向にある。これを解決するためには、麦茶抽出濃度を高くする、強く焙煎した麦茶をブレンドするなどして、ピラジン含量の高い麦茶を作成すれば良い。
【0009】
(作用)
無糖茶系飲料の市場は近年急速に拡大し、同時に、茶類の生理槻能を中心とした基礎的研究も進んでいる。しかし、穀物を利用した茶系飲料はほぼ麦茶に限られており、麦茶の機能性研究や既知機絶性を付加するといった応用加工技術に関する研究はほとんど進んでいないと言っても過言ではない。麦茶市場は価格崩壊が進行し、価格商戦に突入している。麦茶商品群の市場拡大を視野に入れると、現状の品質を大きく変えた付加価値の高い麦茶を開発することが重要である。このような状況を踏まえると、麦茶の高付加価値化を目的としたこの発明は、食品産業の貢献への近道と考えられる。
【0010】
【発明の実施の形態】
以下、この発明の麦茶の製造方法の実施の形態を図面及び実施例に基いて詳細に説明する。
【0011】
【実施例1】
長野県産小粒種(シュンライ)を原料とし、これを熱風温度360℃にて品温が220℃に達するまで焙煎し、冷却したものを試料1とした。同様に230および240℃に達するまで焙煎したものを試料2および3とした。得られた3試料の2,3,5−トリメチルピラジン、L値(粉砕して色差計測定)、抽出液(粉砕した焙煎大麦を0.5w/w%濃度で1時間水抽出した時)の吸光度(440nm)を測定し、また、それぞれ適宜ブレンド(重量比)し、通常通り水出し抽出し(粗粉砕した麦茶10gを1リットルの水で1時間抽出)、官能評価を行った。
【0012】
【表1】
<2,3,5−トリメチルピラジン量、L値、吸光度>
<官能評価>
対照 :試料1:試料2:試料3=3:3.5:3.5
麦茶A:試料1:試料2:試料3=0:1:0
麦茶B:試料1:試料2:試料3=3:7:0
【0012】
【表2】
n=20
【0013】
【実施例2】
長野県産小粒種(シュンライ)を原料とし、これを熱風温度380℃にて昇温が230℃に達するまで焙煎し、冷却したものを試料1とした。次に、同原料に加水し(1.3倍)、乾燥させることなく25℃で24時間発芽させ、乾燥して麦芽を作成した(コルバッハインデックス22)。これを熱風温度380℃にて品温が230℃に達するまで焙煎し、冷却したものを試料2とした。得られた2試料の2,3,5−トリメチルピラジン、L値、吸光度を実施例1と同様に測定し、また、それぞれ適宜ブレンド(重量比)し、通常通り煮出し抽出し(麦茶30gを粒のまま1リットルの湯で1時間抽出)、官能評価を行った。
【0014】
【表3】
<2,3,5,−トリメチルピラジン量、L値、吸光度>
<官能評価>
対照 :試料1:試料2=1:0
麦茶A:試料1:試料2=0:1
麦茶B:試料1:試料2=1:1
【0015】
【表4】
n=20
【0016】
【発明の効果】
この発明により、通常よりも2,3,5−トリメチルピラジンを多く含む焙煎大麦を製造することが可能となり、同時に、適宜ブレンドすることによって風味良好な麦茶を提供することが可能となった。
【図面の簡単な説明】
【図1】焙煎時間の経過に伴なう2,3,5−トリメチルピラジン生成量の変化(焙煎温度300〜400℃)を示すグラフである。
【図2】焙煎温度別、大麦品温と2,3,5−トリメチルピラジン生成量との関係を示すグラフである。
【図3】玄麦、麦芽の大麦品温と2,3,5−トリメチルピラジンとの関係を示すグラフである。
【図4】焙煎中の大麦品温と2,3,5−トリメチルピラジン生成量との関係を示すグラフである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention is characterized in that barley or malt is roasted, pyrazines are efficiently produced in roasted barley, and is retained, and in order to finish this into a barley tea with a favorable taste and color tone. The present invention relates to a method for producing barley tea which is appropriately blended with other roasted barley and to which a physiologically active substance is added.
[0002]
[Prior art]
It has been confirmed that pyrazines, particularly 2,3,5-trimethylpyrazine, have an effect of facilitating blood flow, and their production is caused by the Strecker decomposition of aminocarbonyl reaction by amino acids and sugars during roasting. Occur. The above-mentioned pyrazine is one of the fragrant odor components of barley tea, but its residual amount in barley is small under roasting conditions in ordinary barley roasting due to its volatilizing properties.
[0003]
2. Description of the Related Art In recent years, research on the in vivo regulatory functions of various physiologically active substances for preventing lifestyle-related diseases such as diabetes, hyperlipidemia, hypertension, and stroke has been progressing remarkably. Studies on diseases caused by increasing blood viscosity, such as hypertension and arteriosclerosis, are also under study, and the effect of pyrazines on blood flow (smoothness) is significant. Barley tea is a thirst-quenching drink, especially in summer, and has been a favorite since ancient times. Contains no caffeine, is gentle on the body, and is widely used by children and adults alike. Therefore, barley tea rich in pyrazines is expected to be demanded not only in the summer but also in the winter due to growing health consciousness.
[0004]
The phenomenon that blood becomes difficult to flow, that is, the blood solidifies, occurs when platelet cells find a site of damage to a blood vessel and aggregate there. When platelet aggregation occurs, calcium ions flow into the platelet cells, and the concentration of calcium ions in the cells increases, which triggers the platelet aggregation reaction. Pyrazines suppress the increase in intracellular calcium ion concentration and prevent platelets from aggregating by preventing the calcium ion channel through which calcium ions flow from outside the cell from opening. Such a principle is the blood flow improving effect of pyrazines, and the effect is particularly high for 2,3,5-trimethylpyrazine.
[0005]
[Problems to be solved by the invention]
Thus, the present inventors have conducted intensive studies on conditions for efficiently producing pyrazines, and found that pyrazine is gradually produced as roasting progresses, and eventually reaches a maximum amount, and thereafter decreases. I found it. Furthermore, when the temperature of the roasted barley is 150-250 ° C, the amount of pyrazine produced reaches a maximum, there is an optimal roasting temperature at which the amount of pyrazine produced is maximized, and the domestic barley has a higher temperature than the foreign barley. However, it was found that malt produced higher amounts of pyrazine than brown barley (FIGS. 1, 2, 3, and 4). The temperature of the roasted barley and the optimum roasting temperature for increasing the amount of pyrazine produced vary depending on the moisture and temperature of the raw barley before roasting, and the roasting weight per operation and the volume of the roasting furnace.
[0006]
On the other hand, in the case of malt, the temperature and the time, which are the malt production conditions, may be the usual conditions. For example, when the Kolbach index (KI value) is used as an index, malt having a value of 20 or more is roasted, and the roasted malt is appropriately blended with ordinary barley tea to produce barley tea having a high pyrazine content and a rich flavor. be able to. The Kolbach index is represented by KI value = (amount of water-soluble nitrogen / total nitrogen) × 100.
[0007]
[Means for Solving the Problems]
When barley is roasted at a predetermined temperature, pyrazine is usually formed gradually and eventually decreases. However, if the roasting is finished when the barley product temperature during roasting reaches 150 to 250 ° C., roasted barley having a high pyrazine content can be obtained. The roasting temperature is preferably 300 ° C. or higher, and barley tea having a high pyrazine content can be efficiently produced by ending the roasting within 30 minutes. However, the roasting temperature and the temperature of the roasted barley are adjusted depending on the volume of the roasting furnace, the weight of the roasted barley per time, the raw barley moisture and temperature at that time, and the like. As a result, it has become possible to produce roasted barley containing 2,3,5-trimethylpyrazine at least 1.5 times the amount of normal roasted barley. The term “normally roasted barley” as used herein refers to barley that has been roasted to a relatively high temperature and has an L value (crushed and measured by a color difference meter) of about 40 or less and an extract (crushed roasted barley having a value of 0%). (Water extraction at a concentration of 0.5 w / w% for 1 hour) is about 0.3 to 0.5. In other words, when the same raw material is roasted under the same conditions, a roasted barley rich in 2,3,5-trimethylpyrazine can be obtained by adjusting the product temperature at the end of roasting. Further, for the production of pyrazine and the generation of a fragrant odor, the outer hull of barley, that is, the pericarp and the seed coat are necessary, and barley excluding these does not provide a desirable barley tea.
[0008]
On the other hand, barley that has been roasted at the stage when the barley product temperature has reached 150 to 250 ° C. tends to have a lighter color tone than conventional roasted barley. In order to solve this, barley tea having a high pyrazine content may be prepared by, for example, increasing the barley tea extraction concentration or blending strongly roasted barley tea.
[0009]
(Action)
The market for sugar-free tea beverages has been rapidly expanding in recent years, and at the same time, basic research has been advanced mainly on tea physiology. However, tea drinks using cereals are almost limited to barley tea, and it is no exaggeration to say that research on the functional processing of barley tea and applied processing techniques such as adding known excellence have hardly progressed. The barley tea market is undergoing price collapse and is entering price competition. With a view to expanding the barley tea product market, it is important to develop high-value-added barley tea that greatly changes the current quality. In view of such circumstances, the present invention, which aims to increase the value of barley tea, is considered to be a shortcut to the contribution of the food industry.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of a method for producing barley tea of the present invention will be described in detail with reference to the drawings and examples.
[0011]
A small grain seed (Shunrai) produced in Nagano Prefecture was used as a raw material, which was roasted at a hot air temperature of 360 ° C until the product temperature reached 220 ° C, and cooled to obtain
[0012]
[Table 1]
<Amount of 2,3,5-trimethylpyrazine, L value, absorbance>
<Sensory evaluation>
Control: Sample 1: Sample 2: Sample 3 = 3: 3.5: 3.5
Barley tea A: Sample 1: Sample 2: Sample 3 = 0: 1: 0
Barley tea B: Sample 1: Sample 2: Sample 3 = 3: 7: 0
[0012]
[Table 2]
n = 20
[0013]
A small grain seed (Shunrai) produced in Nagano Prefecture was used as a raw material, which was roasted at a hot air temperature of 380 ° C until the temperature rose to 230 ° C, and cooled to obtain
[0014]
[Table 3]
<Amount of 2,3,5, -trimethylpyrazine, L value, absorbance>
<Sensory evaluation>
Control: sample 1:
Barley tea A: Sample 1:
Barley tea B: Sample 1:
[0015]
[Table 4]
n = 20
[0016]
【The invention's effect】
According to the present invention, it is possible to produce roasted barley containing more 2,3,5-trimethylpyrazine than usual, and at the same time, it becomes possible to provide barley tea with good flavor by blending appropriately.
[Brief description of the drawings]
FIG. 1 is a graph showing a change in the amount of 2,3,5-trimethylpyrazine produced (roasting temperature: 300 to 400 ° C.) over time of roasting.
FIG. 2 is a graph showing the relationship between barley product temperature and the amount of 2,3,5-trimethylpyrazine produced by roasting temperature.
FIG. 3 is a graph showing the relationship between barley product temperature of brown barley and malt and 2,3,5-trimethylpyrazine.
FIG. 4 is a graph showing the relationship between barley product temperature during roasting and 2,3,5-trimethylpyrazine production.
Claims (4)
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009060880A (en) * | 2007-09-10 | 2009-03-26 | Kao Corp | Bottled beverage |
WO2016186686A1 (en) * | 2015-05-18 | 2016-11-24 | The Coca-Cola Company | Process for producing a liquid extract, process for producing coffee with reduced bitterness, process for producing tea, and process for producing a liquid extract which include pyrazines |
JP2018174743A (en) * | 2017-04-05 | 2018-11-15 | アサヒ飲料株式会社 | Barley tea beverage |
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Publication number | Priority date | Publication date | Assignee | Title |
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KR102448017B1 (en) * | 2019-11-28 | 2022-09-27 | 한국미강연합유통 주식회사 | Drying device and removing fishy odor method for grain |
KR102459448B1 (en) * | 2019-12-13 | 2022-10-26 | 배용빈 | Removing fishy odor method for grain |
-
2003
- 2003-03-07 JP JP2003060984A patent/JP4168260B2/en not_active Expired - Fee Related
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009060880A (en) * | 2007-09-10 | 2009-03-26 | Kao Corp | Bottled beverage |
WO2016186686A1 (en) * | 2015-05-18 | 2016-11-24 | The Coca-Cola Company | Process for producing a liquid extract, process for producing coffee with reduced bitterness, process for producing tea, and process for producing a liquid extract which include pyrazines |
JP2018174743A (en) * | 2017-04-05 | 2018-11-15 | アサヒ飲料株式会社 | Barley tea beverage |
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