Beverage containing squeezed liquid of container-packed wheat, method for producing the beverage, and method for imparting sweetness to the beverage

Abstract

To provide a method for producing a barley extract-containing beverage that can give more strong sweetness and bitterness than those of conventional thirst-quenching barley tea beverages and also has high denseness.SOLUTION: A method for producing a packed barley extract-containing beverage includes a heating step for heating raw material barley to obtain the heated barley with ferulic acid adjusted to 0.000010-0.0080 mg / 100 g and coffeic acid adjusted to 0.000010-0.0040 mg / 100 g, and an extraction step for extracting the heated barley with an aqueous solvent to obtain the extract with ferulic acid adjusted to 0.00030-0.17 mg / 100 g and coffeic acid adjusted to 0.00050-0.30 mg / 100 g. The extract is packed into a container.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a container-packed beverage containing a wheat extract liquid, which contains a wheat extract liquid extracted from roasted raw wheat and is filled into a container such as a plastic bottle or a can.

Background Art

[0002] Barley tea has been a beverage that has been consumed in Japan since ancient times as a thirst-quenching beverage to moisten the throat in summer. However, in recent years, various ways of drinking it have been spreading. For example, the number of consumers who drink it not only in summer but also in winter is increasing, and it is heated and consumed as a hot beverage. Also, since it does not contain caffeine, it may be consumed before going to bed, which was a drinking scene where herbal tea or milk beverages were conventionally considered optimal. Among consumers who avoid caffeine intake on a daily basis, there are also those who love to drink barley tea throughout the year.

[0003] The needs that current consumers seek in barley tea are diversifying. While there is a sense of security due to the familiar taste of barley tea, it is caffeine-free, prevents heat stroke indoors in summer, and also moistens the dry throat and thirst in winter. Consumers are beginning to demand new tastes of barley tea that can meet these previously non-existent roles and preferences.

[0004] However, as described above, since barley tea is consumed as a thirst-quenching beverage, its flavor is refreshing and it has a taste that allows for drinking a large amount at once. Therefore, it is difficult to say that the current taste of barley tea is optimal for drinking scenes other than the purpose of quenching thirst, and the need to develop new flavors of barley tea that can meet a wide variety of consumer needs is increasing.

[0005] In order to adjust the aroma and taste of barley tea, Patent Document 1 discloses "a primary processing step of obtaining primary processed barley by bringing raw barley into contact with a heating body and adjusting the arabinoxylan content in the barley to a range of 5 to 70 mg / 100 ml, and a secondary processing step of obtaining secondary processed barley by fluidly transporting the primary processed barley while heating and adjusting the ratio of the monosaccharide content to the polysaccharide content (monosaccharides / polysaccharides) to a range of 0.002 to 0.100. A method for producing processed barley for beverages, characterized in that this processed barley for beverages can be extracted with water of various hardnesses, and the extractability is stable, and barley tea with a good aroma can be extracted."

[0006] Patent Document 2 discloses "a method for producing a canned barley tea beverage, which comprises extracting roasted barley with an aqueous solvent to obtain an extract (extraction step), heating the extract to obtain a saccharified solution (heating saccharification step), and filling the container with the barley tea beverage obtained as the saccharified solution (filling step). The canned barley tea beverage is characterized in that the oxalic acid content is 1.0 to 60.0 mg / 100 ml, the starch content is 0.2 to 235.0 mg / 100 ml, and the mass ratio of the total content of monosaccharides and disaccharides to the starch content ((monosaccharides + disaccharides) / starch) is 0.6 to 1000.0. A method for producing a canned barley tea beverage, characterized in that this canned barley tea beverage can impart sweetness without adding saccharides or sweeteners."

[0007] Patent Document 3 discloses "A method for producing a canned barley tea beverage containing roasted barley extract components, comprising washing roasted barley with an aqueous solvent to obtain washed roasted barley (washing step), extracting the washed roasted barley with an aqueous solvent to obtain an extract (extraction step), cooling and filtering the extract to obtain a barley tea beverage as a filtrate (cooling and filtering step), and filling the barley tea beverage into a container (filling step), and the canned barley tea beverage filled in the container has a total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid (referred to as "organic acid content") of 0.2 to 120.0 mg / 100 ml, and an oxalic acid content of 1.0 to 26.0 mg / 100 ml, and a starch content of 0.2 to 235.0 mg / 100 ml", and this canned barley tea beverage can be a new refreshing beverage that can serve as an alternative to coffee beverages, so to speak, a "Japanese-style orzo-like beverage".

[0008] Also, in order to suppress the deterioration of barley tea over time, Patent Document 4 discloses "A method for producing a canned barley tea beverage containing roasted barley extract components (including mineral components) and mineral components other than the roasted barley extract components, comprising extracting roasted barley with mineral-containing water adjusted to a hardness of 10.0 to 80.0 mg / L to obtain an extract (extraction step), cooling and filtering the extract to obtain a barley tea beverage as a filtrate (cooling and filtering step), and filling the barley tea beverage into a container (filling step), and the canned barley tea beverage filled in the container has an oxalic acid content of 1.0 to 10.0 mg / 100 ml and a calcium content of 0.2 to 2.1 mg / 100 ml", and this canned barley tea beverage can suppress the occurrence of aggregation and precipitation while containing mineral components.

Prior Art Documents

Patent Documents

[0009]

Patent Document 1

Patent Document 2

[0010] In order to meet new consumer needs in barley tea, the inventors have intensively studied whether they can propose a highly palatable barley tea that can be enjoyed in one serving while savoring the taste like coffee or black tea. In barley tea, they have considered a flavor design different from that of conventional thirst-quenching barley tea, and by adjusting the intensity of sweetness and bitterness and their balance, they have found the taste of barley tea that is optimal as a palatable beverage, different from conventional thirst-quenching barley tea.

[0011] Therefore, an object of the present invention is to provide a palatable barley tea different from the taste of conventional thirst-quenching barley tea. Specifically, it is to provide a method for producing a beverage containing a barley extract in which ferulic acid (an index for sweetness evaluation), caffeic acid (an index for bitterness evaluation), and their balance are adjusted, and a stronger sense of sweetness and bitterness can be felt than in conventional thirst-quenching barley tea beverages. Further, the present invention also provides a method for producing a beverage containing a barley extract in which, among those highly evaluated in terms of sweetness, bitterness, and concentration feeling, the suppression of burnt odor and the retention of sweetness are further achieved after storage over time. [Means for Solving the Problems]

[0012] One aspect of the method for producing a container-packed beverage containing a barley extract according to the present invention is to obtain heat-treated barley in which ferulic acid is adjusted to 0.000010 to 0.0080 mg / 100 g and caffeic acid is adjusted to 0.000010 to 0.0040 mg / 100 g by heating raw barley (heating step), and to obtain an extract in which ferulic acid is adjusted to 0.00030 to 0.17 mg / 100 g and caffeic acid is adjusted to 0.00050 to 0.30 mg / 100 g by extracting the heat-treated barley with an aqueous solvent (extraction step), and filling the extract into a container.

[0013] The manufacturing method of the container-packed wheat extract-containing beverage of the above aspect is a manufacturing method capable of obtaining a wheat extract-containing beverage with a stronger sense of sweetness and bitterness than conventional thirst-quenching wheat tea beverages and a high concentration feeling by adjusting the concentrations of ferulic acid, which is an index component of sweetness, and caffeic acid, which is an index component of bitterness, during the heating and extraction of raw wheat.

[0014] Moreover, one aspect of the container-packed wheat extract-containing beverage of the present invention is characterized in that the ferulic acid content is 0.00023 to 0.13 mg / 100 g and the caffeic acid content is 0.00038 to 0.23 mg / 100 g.

[0015] The container-packed wheat extract-containing beverage of the above aspect can feel stronger sweetness and bitterness than conventional thirst-quenching wheat tea beverages by adjusting the concentrations of ferulic acid, which is an index component of sweetness, and caffeic acid, which is an index component of bitterness, within the above ranges, resulting in a wheat extract-containing beverage with a high concentration feeling.

[0016] The present invention also provides a method for imparting sweetness to a container-packed wheat extract-containing beverage, which comprises heating raw wheat to adjust ferulic acid to 0.000010 to 0.0080 mg / 100 g and caffeic acid to 0.000010 to 0.0040 mg / 100 g to obtain heat-treated wheat, extracting the heat-treated wheat with an aqueous solvent to adjust ferulic acid to 0.00030 to 0.17 mg / 100 g and caffeic acid to 0.00050 to 0.30 mg / 100 g to obtain an extract, and filling the extract.

Embodiments for Carrying Out the Invention

[0017] Hereinafter, a manufacturing method of a container-packed wheat extract-containing beverage as an example of an embodiment of the present invention (hereinafter referred to as "the manufacturing method of the present beverage") will be described. However, the present invention is not limited to this embodiment.

[0018] The method for manufacturing this beverage is characterized by obtaining heat-treated wheat in which ferulic acid is adjusted to 0.000010 to 0.0080 mg / 100 g and caffeic acid is adjusted to 0.000010 to 0.0040 mg / 100 g by heating raw wheat (this step is referred to as the heating step), obtaining an extract in which ferulic acid is adjusted to 0.00030 to 0.17 mg / 100 g and caffeic acid is adjusted to 0.00050 to 0.30 mg / 100 g by extracting the heat-treated wheat with an aqueous solvent (this step is referred to as the extraction step), and filling the extract into a container.

[0019] <Raw wheat> Examples of the raw wheat include hulled barley such as Niijo, Yonijo, and Rokujo barley and naked barley, processed wheat by water immersion or enzyme processing, high β-glucan wheat, amylose-free wheat, and improved varieties of barley such as low-polyphenol wheat. Examples of Niijo wheat include varieties such as Hindmarsh, Metcalf, Scope, Commander, Hoshun, and Mikamo Golden. On the other hand, examples of Rokujo wheat include varieties such as Legacy, Shunrai, Fiber Snow, and Kashima wheat.

[0020] The ferulic acid content of the raw wheat is preferably 0.010 to 100.00 mg / 100 g, and the caffeic acid content is preferably 0.0050 to 0.70 mg / 100 g. When the ferulic acid and caffeic acid contents of the raw wheat are within the above ranges, it becomes easier to adjust the ferulic acid and caffeic acid contents of the heat-treated wheat in the subsequent heating step. From such a viewpoint, the ferulic acid content of the raw wheat is preferably 0.010 to 100.00 mg / 100 g, and more preferably 0.10 to 80.00 mg / 100 g. Also, the caffeic acid content of the raw wheat is preferably 0.0050 to 0.70 mg / 100 g, more preferably 0.050 to 0.60 mg / 100 g, and even more preferably 0.15 to 0.50 mg / 100 g.

[0021] The raw wheat preferably has a ratio of ferulic acid content to caffeic acid content (ferulic acid / caffeic acid) of 0.050 to 200.00. When the ratio of the ferulic acid content to the caffeic acid content of the raw wheat is within the above range, it becomes easier to adjust the ratio of the ferulic acid content to the caffeic acid content of the heat-treated wheat in the following heating step. From such a viewpoint, the ratio of the ferulic acid content to the caffeic acid content is more preferably 0.25 to 160.00, and even more preferably 0.20 to 60.00. To adjust the contents and ratios of ferulic acid and caffeic acid in the raw wheat to the above ranges, it can be adjusted by selecting varieties, harvesting times, cultivation conditions, etc.

[0022] <Heating step> The heating step is a step of heating the raw wheat so that the ferulic acid is 0.000010 to 0.0080 mg / 100 g and the caffeic acid is 0.000010 to 0.0040 mg / 100 g to obtain heat-treated wheat, and it can be carried out by roasting and frying the raw wheat. When the contents of ferulic acid and caffeic acid in the heat-treated wheat are within the above ranges, it becomes easier to adjust the contents of ferulic acid and caffeic acid in the extract in the following extraction step. From such a viewpoint, the ferulic acid in the heat-treated wheat is preferably 0.000010 to 0.0080 mg / 100 g, more preferably 0.00010 to 0.0060 mg / 100 g, and even more preferably 0.0010 to 0.0045 mg / 100 g. Also, the caffeic acid content of the heat-treated wheat is preferably 0.000010 to 0.0040 mg / 100 g, more preferably 0.00010 to 0.0032 mg / 100 g, and even more preferably 0.00060 to 0.0024 mg / 100 g.

[0023] The heat-treated wheat preferably has a ratio of ferulic acid content to caffeic acid content (ferulic acid / caffeic acid) of 0.010 to 80.00. When the ratio of ferulic acid content to caffeic acid content in the heat-treated wheat is within the above range, a beverage with an appropriate roasting aroma can be obtained, and it becomes easier to adjust the ratio of ferulic acid content to caffeic acid content in the extract in the next extraction step. From such a perspective, the ratio of ferulic acid content to caffeic acid content is more preferably 0.25 to 40.00, and even more preferably 0.30 to 20.00. Since ferulic acid increases due to rapid heating and caffeic acid tends to increase due to gentle heating, the content and ratio can be adjusted by appropriately adjusting the heating conditions.

[0024] In addition, the contents of ferulic acid and caffeic acid in the raw wheat and heat-treated wheat can be measured, for example, by liquid chromatography (ACQUITY UPLC system (manufactured by Waters)).

[0025] The heating process is not particularly limited, but it preferably includes a primary heating process for obtaining primary heated wheat and a secondary heating process for obtaining heat-treated wheat, and two-stage heating with changed conditions such as temperature is preferred. In the primary heating process, it is preferable to heat the raw wheat so that the ferulic acid is 0.000010 to 0.0050 mg / 100 g and the caffeic acid is 0.000010 to 0.0010 mg / 100 g to obtain primary heated wheat. When the contents of ferulic acid and caffeic acid in the primary heated wheat in the primary heating process are within the above range, it becomes easier to adjust the contents of ferulic acid and caffeic acid in the heat-treated wheat in the secondary heating process. From such a perspective, the ferulic acid in the primary heated wheat in the primary heating process is preferably 0.000010 to 0.0050 mg / 100 g, more preferably 0.00010 to 0.0040 mg / 100 g, and even more preferably 0.0010 to 0.0030 mg / 100 g. In addition, the caffeic acid content of the primary-heated wheat in the primary heating step is preferably 0.000010 to 0.0010 mg / 100 g, more preferably 0.00010 to 0.00080 mg / 100 g, and even more preferably 0.00040 to 0.00060 mg / 100 g.

[0026] In the heating step, it is preferable to adjust the ratio of the ferulic acid content of the heat-treated wheat in the secondary heating step to the ferulic acid content of the primary-heated wheat in the primary heating step (primary heating ferulic acid / secondary heating ferulic acid) to 0.010 to 1.00. By doing so, a beverage with a perceptible sweetness can be obtained. By swelling the raw wheat by primary heating to reduce ferulic acid and adjusting the amount of ferulic acid, it becomes possible to adjust caffeic acid during secondary heating. From this perspective, the primary heating ferulic acid / secondary heating ferulic acid is more preferably 0.070 to 0.85, even more preferably 0.080 to 0.82, and particularly preferably 0.10 to 0.80.

[0027] In the primary heating step, it is preferable to heat the raw wheat at a product temperature of 150 to 400°C for 10 to 120 seconds to obtain primary-heated wheat. In the secondary heating step, it is preferable to heat the primary-heated wheat at a product temperature of 100 to 300°C for 240 to 1200 seconds. By such heating, the raw wheat can be moderately expanded in the primary heating step to adjust the content of ferulic acid, which is an index component of sweetness, and the primary-heated wheat can be uniformly roasted in the secondary heating step to adjust the content of caffeic acid, which is a bitter component. From this perspective, in the primary heating step, it is more preferable to heat the raw wheat at a product temperature of 200 to 370°C for 15 to 90 seconds, and even more preferably at a product temperature of 260 to 340°C for 20 to 70 seconds. In the secondary heating step, it is more preferable to heat the primary-heated wheat at a product temperature of 140 to 280°C for 360 to 1080 seconds, and even more preferably at a product temperature of 180 to 260°C for 480 to 960 seconds. Note that the temperature of the raw wheat (surface temperature) can be measured with a contact-type thermometer (manufactured by Hoshan Co., Ltd.) or a non-contact infrared thermometer (manufactured by Hioki Electric Co., Ltd.), and the temperature of the primary-heated wheat and heat-treated wheat (core temperature) can be measured with a core thermometer (manufactured by Tanita Co., Ltd. or A&D Co., Ltd.).

[0028] In the primary heating process, heat transfer by contact is preferable for the raw wheat. Specifically, it is preferable to bring a heating body with a specific heat of 0.025 to 1.200 J / kg·K into contact with the raw wheat for 30% or more of the wheat volume for 10 to 90 seconds. More preferably, a heating body with a specific heat of 0.040 to 1.000 J / kg·K is brought into contact with 35% or more of the wheat volume for 15 to 85 seconds, and particularly preferably, a heating body with a specific heat of 0.050 to 0.900 J / kg·K is brought into contact with 38% or more of the wheat volume for 20 to 80 seconds. By heating with the heating body, ferulic acid can be mainly adjusted efficiently. Ferulic acid tends to increase by rapidly applying heating from multiple directions by the heating body. The heating body in the primary heating process is made of an inorganic material or a metal material, etc. For example, various inorganic bodies such as iron plates and silicon plates, metal bodies, various inorganic particles such as silica sand, calcium grains, and ceramic grains, and metal particles can be mentioned. More specifically, it is preferable to heat while flowing by mixing the heating body such as heated sand with the raw wheat. By this heating, roasting and puffing of the wheat can be preferably performed simultaneously or individually. As a method of mixing the heating body and the raw wheat, it is preferable to stir the heating body and the raw wheat together. Also, in the primary heating process, the expansion rate of the wheat (volume of the primary-heated wheat (cm 3 ) / volume of the raw wheat (cm 3 ) × 100) is preferably adjusted to 105 to 400%. This is because ferulic acid and caffeic acid can be efficiently adjusted in the extraction process. From this viewpoint, the expansion rate is more preferably 120% or more and 380% or less, and particularly preferably 140% or more and 350% or less. Furthermore, in the primary heating step, it is preferable to transfer heat to the center of the wheat while expanding it. The adjustment of the above expansion rate is preferably within 10 to 90 seconds from the start of heating during the primary heating step, more preferably within 15 to 85 seconds, and particularly preferably within 20 to 60 seconds. Furthermore, by adjusting the moisture change rate of the primary heated wheat and the raw wheat ((moisture content of the primary heated wheat (%) / moisture content of the raw wheat (%) × 100)) to 5 to 33%, the puffing proceeds rapidly. From this perspective, the moisture content is more preferably 6 to 28%, and particularly preferably 7 to 25%.

[0029] In the secondary heating step, heat transfer by bringing a fluid into contact with the raw wheat is preferable. For example, it is preferable to bring a heated gas, steam, superheated steam, etc. into contact with the raw wheat. Caffeic acid tends to increase by heating the raw wheat evenly on the surface and at the center and gently raising the product temperature. The fluid is preferably a heated gas such as oxygen, nitrogen, or air. At that time, it may come into contact with the raw wheat by natural convection or by forced convection. At that time, it may come into contact with the raw wheat by directly injecting it, or may flow parallel to the direction in which the wheat moves. More specifically, a heated fluid can be introduced into the furnace, and the primary heated wheat can be brought into contact while moving it in the heating furnace. In addition, heated steam or superheated steam can be mixed into the heating furnace for roasting. Also, in the secondary heating step, it is preferable to heat the center of the expanded primary heated wheat uniformly. In the secondary heating step, it is preferable to adjust the ratio of the surface temperature to the center temperature of the secondary heated wheat (surface temperature / center temperature) to 0.70 to 1.20, more preferably to 0.80 to 1.10, and particularly preferably to 0.90 to 1.05.

[0030] <Other steps> Between the primary heating step and the secondary heating step, it is possible to insert any one or two or more of a cooling step for lowering the temperature of the primary heated wheat, a conveying step for conveying the primary heated wheat, a stirring step for stirring the primary heated wheat, and an additional roasting step for further roasting the primary heated wheat.

[0031] (Cooling process) For adjusting the aroma of the heated wheat, the once-heated wheat can be cooled after the primary heating. At this time, the cooling method is not particularly limited. For example, natural cooling, air cooling, water cooling, etc. can be exemplified. Also, from the viewpoint of not interfering with the secondary heating, the degree of cooling is preferably such that the temperature at the center of the once-heated wheat does not decrease. Specifically, the change in the surface temperature of the once-heated wheat is preferably 20°C or more and 100°C or less, more preferably 30°C or more and 80°C or less. Furthermore, the change in the temperature at the center of the once-heated wheat is preferably 30°C or less, more preferably 10°C or less.

[0032] (Conveying process) The once-heated wheat can be conveyed by any means and then subjected to the secondary heating process. At this time, the cooling of the once-heated wheat can also be carried out simultaneously. The conveying means is not particularly limited. For example, vehicles, belt conveyors, and other conveying means can be mentioned.

[0033] (Stirring process) The once-heated wheat can be stirred by any means and then subjected to the secondary heating process. By stirring, the quality of the wheat such as the degree of roasting, aroma, and puffing rate can be stabilized. Also, the above-mentioned cooling of the once-heated wheat can be carried out simultaneously. The stirring means is not particularly limited.

[0034] (Additional roasting process) The once-heated wheat may be further roasted as necessary. This roasting can be carried out by a known roasting method, for example, any one of hot air roasting, sand roasting, far-infrared roasting, open kettle roasting, rotary drum roasting, and medium roasting, or a combination of two or more of these methods.

[0035] (Extraction process) The extraction step is a step of extracting heat-treated wheat with an aqueous medium to adjust ferulic acid to 0.00030 to 0.17 mg / 100 g and obtain an extract in which caffeic acid is 0.00050 to 0.30 mg / 100 g. Since the contents of ferulic acid and caffeic acid in the extract are within the above ranges, the intensities of sweetness and bitterness are adjusted, and an optimal taste of roasted barley tea as a palatable beverage can be obtained. From such a viewpoint, the ferulic acid content of the extract is more preferably 0.0034 to 0.13 mg / 100 g, and even more preferably 0.033 to 0.10 mg / 100 g. Also, the caffeic acid content of the extract is more preferably 0.0050 to 0.20 mg / 100 g, and even more preferably 0.050 to 0.15 mg / 100 g. Incidentally, the contents of ferulic acid and caffeic acid in the extract can be measured, for example, by the method shown in the following examples.

[0036] It is preferable that the ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) in the extract is 0.0090 to 50.00. Since the ratio of the ferulic acid content to the caffeic acid content in the extract is within the above range, the roasting aroma during drinking is good as a palatable beverage containing a wheat extract. From such a viewpoint, the ratio of the ferulic acid content to the caffeic acid content is more preferably 0.050 to 28.00, and even more preferably 0.20 to 18.00. Incidentally, the ratio of ferulic acid and caffeic acid in the extract can be calculated by dividing the measured ferulic acid content by the caffeic acid content.

[0037] The extraction step can be carried out, for example, by immersing heat-treated wheat in an aqueous medium such as water or hot water for a predetermined time. Depending on the extraction conditions, the extraction amounts of ferulic acid and caffeic acid in the extract and the ratio of ferulic acid to caffeic acid can be adjusted. As the aqueous medium, tap water, natural water, deep ocean water, etc. can be used. From such a perspective, in the extraction step, for example, it is preferable to immerse in an aqueous medium at 40 to 120 °C in an amount 3 to 50 times, and it is more preferable to immerse in an aqueous medium at 60 to 110 °C in an amount 5 to 40 times for 15 to 70 minutes.

[0038] <Cooling and Filtration Step> The extract obtained as described above is preferably rapidly cooled immediately and then filtered. However, it is also possible to omit the cooling and filtration step. By rapid cooling, precipitation or suspension of turbidity-causing substances can be further promoted, not only can the occurrence of suspension and precipitation of the wheat extract-containing beverage as the final product be more reliably prevented, but also the manufacturing time can be shortened. The rapid cooling method is not particularly limited. In view of cooling efficiency etc., for example, it is good to rapidly cool to about 5 to 30 °C using a plate heat exchanger or the like. As the above filtration method, it is preferable to perform a combination of centrifugal filtration and shape selection filtration, and it is particularly effective to perform shape selection filtration.

[0039] <Formulation Step> The formulation step is a step of obtaining a formulated liquid by adjusting the concentration, pH, etc. of the liquid that has passed through the cooling and filtration step, and in some cases, additives may be added.

[0040] <Filling Step> The filling step is a step of filling the formulated liquid into a container to obtain a container-packed wheat extract-containing beverage. The formulated liquid to be filled is a liquid mainly composed of the extract obtained in the extraction step. For example, a liquid consisting only of the extract, or a diluted liquid of the extract, or a liquid obtained by mixing extracts, or a liquid obtained by adding additives to any of these liquids can be mentioned. Note that the "main component" includes the meaning of allowing the inclusion of other components within a range that does not interfere with the function of the main component. At this time, although the content ratio of the main component is not specified, 50% by mass or more is preferable, 70% by mass or more is more preferable, and 90% by mass or more is even more preferable. Examples of additives include emulsifiers, antioxidants, and the like. Examples of containers include plastic containers such as so-called PET bottles, as well as paper containers such as bottles, cans, and Tetra Pak (registered trademark).

[0041] The blended liquid is preferably sterilized before being filled into the container. For example, under the sterilization conditions defined by the Food Sanitation Law, conventional methods can be cited. In the case of plastic container beverages (e.g., PET bottle beverages), hot pack filling, where the extract is sterilized at a high temperature and filled and cooled at the same temperature, aseptic filling, where the sterilized extract is filled at room temperature into a sterilized container in a sterile environment, and other filling methods can be cited. More specifically, in the case of plastic container beverages, UHT sterilization (holding the extract at 120 to 150°C for 1 second to several tens of seconds) can be performed. When filling the blended liquid into the container, it is preferable to also fill nitrogen.

[0042] <Container-packed barley extract-containing beverage> The container-packed barley extract-containing beverage is characterized in that the ferulic acid content is 0.00023 to 0.13 mg / 100 g and the caffeic acid content is 0.00038 to 0.23 mg / 100 g. By adjusting the concentrations of ferulic acid, which is a sweetening component, and caffeic acid, which is a bitter component, to the above ranges, a beverage containing a barley extract with a stronger sense of sweetness and bitterness than conventional thirst-quenching barley tea beverages can be obtained, and a beverage containing a barley extract with a high concentration feeling can be produced. In addition, the container-packed barley extract-containing beverage preferably uses barley as the main raw material, where the main raw material means 50% by mass or more of the raw materials. Also, as long as the effects of the present invention can be obtained, raw materials other than barley may be blended in an amount less than 50% by mass. Examples of raw materials other than barley include plant raw materials such as tea and grains, and from the perspective of flavor compatibility, it is preferable to blend grains. Examples of grains include wheat, brown rice, adzuki bean, soybean, azuki bean, buckwheat, corn, and quinoa.

[0043] From such a perspective, the ferulic acid content is preferably 0.00023 to 0.13 mg / 100 g, more preferably 0.020 to 0.098 mg / 100 g, and even more preferably 0.030 to 0.075 mg / 100 g. Further, the caffeic acid content is preferably 0.00038 to 0.23 mg / 100 g, more preferably 0.0038 to 0.15 mg / 100 g, and even more preferably 0.038 to 0.11 mg / 100 g.

[0044] For the beverage containing the bottled wheat extract, the ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) is preferably 0.0080 to 45.00. By setting the ratio of ferulic acid to caffeic acid within such a range, the balance between sweetness and bitterness becomes appropriate, and a beverage containing a wheat extract with a moderate sweetness can be obtained. From such a perspective, the ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) is more preferably 0.040 to 25.00, even more preferably 0.10 to 20.00, and still even more preferably 0.15 to 15.00.

[0045] For the beverage containing the bottled wheat extract, the soluble solid content concentration is preferably 0.1 to 3.0%, more preferably 0.2 to 2.8%, and even more preferably 0.3 to 2.6%. The available solid content concentration in the beverage can be measured using, for example, a refractometer as shown in the examples described below.

[0046] In this specification, when expressed as "X to Y" (X and Y are arbitrary numbers), unless otherwise specified, it shall include the meaning of "not less than X and not more than Y", as well as the meaning of "preferably greater than X" and "preferably less than Y".

Examples

[0047] Hereinafter, examples of the present invention will be described. However, the present invention is not limited to these examples.

[0048] <Test 1> The following Examples 1 to 20 and Comparative Examples 1 to 8 were prepared and the following tests were conducted.

[0049] <Example 1> To 20.00 mg / 100g and 0.40 mg / 100g of ferulic acid and caffeic acid respectively, 15 times the amount of the raw wheat (calcium granules, particle size 1 mm) was put into a frying pan (diameter 26 cm), and while shaking the frying pan to mix, it was heated until the whole heating body reached 280°C uniformly. After confirming that it had reached 280°C, 20 g of raw wheat (variety: Legacy, Rokujo barley) was put in from above the heating body, and the frying pan was quickly shaken vigorously so that the whole wheat was wrapped by the heating body, and it was heated for 30 seconds. After heating, the primary heated wheat was obtained by separating the heating body and the wheat raw material (primary heating step). At this time, the temperature of the wheat reached 260°C. The temperature of the wheat in the primary heating step was measured using a radiation thermometer.

[0050] Next, 100 g of the obtained primary heated wheat was left standing at room temperature for 30 seconds (product temperature 200°C), then put into a batch roaster (TG-5, manufactured by Tokyo Kikai Co., Ltd., 5 kg), and while rotating the rotating drum in the roaster, the number of burners was adjusted so that the temperature of the wheat reached 240°C, and it was heated for 840 seconds to obtain secondary heated wheat (secondary heating step). After that, the obtained heat-treated wheat was cooled by air from below while stirring (product temperature 20°C). The time required for cooling was 300 seconds. Also, the temperature of the wheat in the secondary heating step was measured using a contact thermometer.

[0051] The heat-treated wheat was immersed in 20 times the amount of water by wheat weight, extracted at 98°C for 50 minutes, and this liquid was filtered through an 80-mesh filter, then cooled to 15°C or lower to obtain an extract (cooling filtration step and extraction step). The extract was passed through a centrifuge (machine name: Westfalia OSD2) at a flow rate of 10000 rpm·8 L / min to prepare a filtrate. The obtained filtrate was adjusted by adding baking soda so that the Brix became 1.5 and the pH became 6.1 to prepare a formulated liquid (formulating step). This blended liquid was subjected to UHT sterilization (137°C, 0.5 minutes) and filled into 500-ml PET bottles to produce a container-packed beverage containing wheat extract (filling step).

[0052] <Example 2> In Example 1, in the secondary heating step, a container-packed beverage containing wheat extract was produced in the same manner as in Example 1, except that the amount of the primary-heated wheat was changed to 200 g and the temperature of the wheat was changed to 200°C.

[0053] <Example 3> In Example 1, a container-packed beverage containing wheat extract was produced in the same manner as in Example 1, except that the heating medium in the primary heating step was changed to 25 times the amount of the raw wheat and the reaching temperature of the heating medium was changed to 320°C (wheat temperature: 300°C).

[0054] <Example 4> In Example 1, a container-packed beverage containing wheat extract was produced in the same manner as in Example 1, except that the heating medium in the primary heating step was changed to 25 times the amount of the raw wheat, the reaching temperature of the heating medium was changed to 320°C (wheat temperature: 300°C), the amount of the primary-heated wheat in the secondary heating step was changed to 200 g, and the temperature of the wheat was changed to 200°C.

[0055] <Example 5> In Example 2, a container-packed beverage containing wheat extract was produced in the same manner as in Example 2, except that the heating medium in the primary heating step was changed to 22 times the amount of the raw wheat and the reaching temperature of the heating medium was changed to 310°C (wheat temperature: 290°C).

[0056] <Example 6> In Example 4, in the secondary heating step, a container-packed beverage containing wheat extract was produced in the same manner as in Example 4, except that the amount of the primary-heated wheat was changed to 130 g and the temperature of the wheat was changed to 230°C.

[0057] <Example 7> In Example 1, the heating element in the primary heating step was made 22 times the amount of the raw wheat, the reaching temperature of the heating element was changed to 310 °C (wheat product temperature: 290 °C), the amount of the primary heated wheat in the secondary heating step was made 130 g, and the wheat product temperature was changed to 230 °C. A canned wheat extract-containing beverage was produced in the same manner as in Example 1, except for the above changes.

[0058] <Example 8> In Example 7, the secondary heating step was replaced with the conditions of the primary heating step. At that time, the heating element was made 15 times the amount of the primary heated wheat, and the reaching temperature and heating time of the heating element were changed to 200 °C (wheat product temperature: 180 °C) and 120 seconds, respectively. A canned wheat extract-containing beverage was produced in the same manner as in Example 7, except for the above changes.

[0059] <Example 9> In Example 7, the primary heating step was replaced with the conditions of the secondary heating step. At that time, the primary heated wheat was used as the raw wheat, and the wheat product temperature and heating time were changed to 280 °C and 120 seconds, respectively. A canned wheat extract-containing beverage was produced in the same manner as in Example 7, except for the above changes.

[0060] <Example 10> In Example 1, the primary heating step was replaced with the conditions of the secondary heating step. At that time, the primary heated wheat was used as the raw wheat, and the wheat product temperature and heating time were changed to 280 °C and 120 seconds, respectively. The secondary heating step was replaced with the conditions of the primary heating step. At that time, the heating element was made 20 times the amount of the primary heated wheat, and the reaching temperature and heating time of the heating element were changed to 200 °C (wheat product temperature: 180 °C) and 120 seconds, respectively. A canned wheat extract-containing beverage was produced in the same manner as in Example 1, except for the above changes.

[0061] <Example 11> In Example 1, the heating element in the primary heating step was made 20 times the amount of the raw wheat, the reaching temperature of the heating element was changed to 300 °C (wheat product temperature: 280 °C), the amount of the primary heated wheat in the secondary heating step was made 150 g, and the wheat product temperature was changed to 220 °C. A canned wheat extract-containing beverage was produced in the same manner as in Example 1, except for the above changes.

[0062] <Example 12> In Example 11, the secondary heating step was replaced with the conditions of the primary heating step. At that time, the heating medium was made 25 times the amount of the primary-heated wheat, and except that the reaching temperature of the heating medium and the heating time were changed to 220 °C (wheat product temperature: 200 °C) and 150 seconds, respectively, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 11.

[0063] <Example 13> In Example 11, the primary heating step was replaced with the conditions of the secondary heating step. At that time, 100 g of the primary-heated wheat was changed to 80 g of the raw wheat, and except that the wheat product temperature and the heating time were changed to 300 °C and 150 seconds, respectively, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 11.

[0064] <Example 14> In Example 1, the primary heating step was replaced with the conditions of the secondary heating step. At that time, 100 g of the primary-heated wheat was changed to 80 g of the raw wheat, and the wheat product temperature and the heating time were changed to 300 °C and 150 seconds, respectively. The secondary heating step was replaced with the conditions of the primary heating step. At that time, the heating medium was made 25 times the amount of the primary-heated wheat, and except that the reaching temperature of the heating medium and the heating time were changed to 220 °C (wheat product temperature: 200 °C) and 150 seconds, respectively, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 1.

[0065] <Example 15> In the secondary heating step of Example 1, except that the amount of the primary-heated wheat was changed to 200 g, the wheat product temperature was changed to 210 °C, and the temperature in the extraction step was changed to 110 °C, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 1.

[0066] <Example 16> In Example 1, except that the heating medium in the primary heating step was made 25 times the amount of the raw wheat, the reaching temperature of the heating medium was changed to 310 °C (wheat product temperature: 290 °C), and the time in the extraction step was changed to 70 minutes, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 1.

[0067] <Example 17> In Example 11, a raw material wheat containing 0.08 mg / 100 mg and 0.40 mg / 100 mg of ferulic acid and caffeic acid, respectively, was used. A container-packed wheat extract-containing beverage was produced in the same manner as in Example 11, except that the heating element in the primary heating step was made 22 times the amount of the raw material wheat, and the reaching temperature of the heating element was changed to 310 °C (wheat product temperature: 290 °C).

[0068] <Example 18> In Example 11, a raw material wheat containing 9.00 mg / 100 mg and 0.39 mg / 100 mg of ferulic acid and caffeic acid, respectively, was used. A container-packed wheat extract-containing beverage was produced in the same manner as in Example 11, except that the heating element in the primary heating step was changed to 22 times the amount of the raw material wheat.

[0069] <Example 19> In Example 11, a raw material wheat containing 61.00 mg / 100 mg and 0.40 mg / 100 mg of ferulic acid and caffeic acid, respectively, was used. A container-packed wheat extract-containing beverage was produced in the same manner as in Example 11, except that the heating element in the primary heating step was changed to 18 times the amount of the raw material wheat.

[0070] <Example 20> In Example 11, a raw material wheat containing 82.00 mg / 100 mg and 0.42 mg / 100 mg of ferulic acid and caffeic acid, respectively, was used. A container-packed wheat extract-containing beverage was produced in the same manner as in Example 11, except that the heating element in the primary heating step was made 18 times the amount of the raw material wheat, and the reaching temperature of the heating element was changed to 290 °C (wheat product temperature: 270 °C).

[0071] <Comparative Example 1> In Example 1, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 1, except that the heating element in the primary heating step was made 10 times the amount of the raw material wheat, and the reaching temperature of the heating element was changed to 260 °C (wheat product temperature: 240 °C).

[0072] <Comparative Example 2> In Example 1, in the secondary heating step, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 1, except that the amount of the primary heated wheat was changed to 80 g and the wheat product temperature was changed to 260 °C.

[0073] <Comparative Example 3> In the secondary heating step in Comparative Example 1, a container-packed wheat extract-containing beverage was produced in the same manner as in Comparative Example 1, except that the amount of the primary-heated wheat was changed to 200 g and the temperature of the wheat was changed to 200°C.

[0074] <Comparative Example 4> In the secondary heating step in Example 1, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 1, except that the amount of the primary-heated wheat was changed to 220 g and the temperature of the wheat was changed to 180°C.

[0075] <Comparative Example 5> In Example 1, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 1, except that the heating body in the primary heating step was changed to 30 times the amount of the raw wheat, the reaching temperature of the heating body was changed to 340°C (wheat temperature: 320°C), the amount of the primary-heated wheat in the secondary heating step was changed to 200 g, and the temperature of the wheat was changed to 200°C.

[0076] <Comparative Example 6> In Example 1, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 1, except that the heating body in the primary heating step was changed to 25 times the amount of the raw wheat, the reaching temperature of the heating body was changed to 320°C (wheat temperature: 300°C), the amount of the primary-heated wheat in the secondary heating step was changed to 220 g, and the temperature of the wheat was changed to 180°C.

[0077] <Comparative Example 7> In Comparative Example 2, a container-packed wheat extract-containing beverage was produced in the same manner as in Comparative Example 2, except that the heating body in the primary heating step was changed to 25 times the amount of the raw wheat and the reaching temperature of the heating body was changed to 320°C (wheat temperature: 300°C).

[0078] <Comparative Example 8> In Example 1, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 1, except that the heating body in the primary heating step was changed to 30 times the amount of the raw wheat and the reaching temperature of the heating body was changed to 340°C (wheat temperature: 320°C).

[0079] <Measurement of Ferulic Acid and Caffeic Acid Contents> In preparing the container-packed wheat extract-containing beverages of Examples 1 to 20 and Comparative Examples 1 to 8, the contents of ferulic acid and caffeic acid in the raw wheat, the primary-heated wheat (raw wheat after the primary heating step), the heat-treated wheat (raw wheat after the secondary heating step), and the extract were measured. The results are shown in Tables 1 to 3 below. Note that the contents of ferulic acid and caffeic acid in the container-packed wheat extract-containing beverage are the same as those in the extract. Also, the respective measurement methods are as follows.

[0080] (Content of ferulic acid and caffeic acid in raw wheat) 100 mg of raw wheat ground with a mixer mill (Retsch, MM400) was precisely weighed, 5 ml of 0.5 N sodium hydroxide was added, and hydrolysis was carried out at 60 °C for 90 minutes. It was acidified with 6 N hydrochloric acid, centrifuged at 3000 rpm for 10 minutes, the precipitate was removed, 2 ml of 1-butanol was added to the supernatant for extraction (twice), and high-performance liquid chromatography (HPLC) was operated under the following analysis conditions using an ACQUITY UPLC system (manufactured by Waters) and measured. Measurement conditions for HPLC: Column: ACQUITY UPLC BEH C18 Column manufactured by Waters, 130A, 1.7 μm, 2.1 mm X 100 mm Flow rate: 0.61 ml / min Temperature: 40 °C Injection volume: 5 μm Mobile phase A: A: water / phosphoric acid = 100:0.1 Mobile phase B: Acetonitrile Detection wavelength: 325 nm

[0081] (Content of ferulic acid and caffeic acid in primary-heated wheat or heat-treated wheat) Weigh accurately 100 mg of the primary heated wheat ground by a mixer mill (Retsch, MM400), add 5 ml of 0.5 N sodium hydroxide, and hydrolyze at 60 °C for 90 minutes. Acidify with 6 N hydrochloric acid, centrifuge at 3000 rpm for 10 minutes, remove the precipitate, add 2 ml of 1-butanol to the supernatant for extraction (twice), and then use an ACQUITY UPLC system (manufactured by Waters) to operate high performance liquid chromatography (HPLC) under the following analysis conditions for measurement. HPLC measurement conditions: Column: ACQUITY UPLC BEH C18 Column manufactured by Waters, 130A, 1.7 μm, 2.1 mm X 100 mm Flow rate: 0.61 ml / min Temperature: 40 °C Injection volume: 5 μm Mobile phase A: A: water / phosphoric acid = 100:0.1 Mobile phase B: acetonitrile Detection wavelength: 325 nm

[0082] (Ferulic acid and caffeic acid content in the extract) The extract was measured by operating high performance liquid chromatography (HPLC) under the following analysis conditions using an ACQUITY UPLC system (manufactured by Waters). HPLC measurement conditions: Column: ACQUITY UPLC BEH C18 Column manufactured by Waters, 130A, 1.7 μm, 2.1 mm X 100 mm Flow rate: 0.61 ml / min Temperature: 40 °C Injection volume: 5 μm Mobile phase A: A: water / phosphoric acid = 100:0.1 Mobile phase B: acetonitrile Detection wavelength: 325 nm

[0083] [Table 1]

[0084] [Table 2]

[0085]

Table 3

[0086] <Measurement of soluble solids (Brix)> The soluble solids (Bx.) of the container-packed barley extract-containing beverages of Examples 1 to 20 and Comparative Examples 1 to 8 were measured using a soluble solids meter (RX-DD7α-Tea: manufactured by Atago Co., Ltd.). The results are shown in Tables 1 to 3 above.

[0087] <Sensory evaluation test> Ten panelists engaged in the development and production of barley tea were selected and, while comparing with Controls 1, 2, 3, and 4, the test was conducted based on the following evaluation method. As a result of the deliberation, the most frequent evaluation was adopted, and the result of the deliberation was also adopted for the comprehensive evaluation and is shown in Tables 1 to 3 above.

[0088] Control 1: 5 g of barley flour (Yamakiya Kosen of Shizuoka Yamakiya Co., Ltd.) was dissolved in 200 g of boiling water. Control 2: 5 g of barley flour (Yamakiya Kosen of Shizuoka Yamakiya Co., Ltd.) and 1 g of maltose were dissolved in 75 g of boiling water. Control 3: 200 g of boiling water was added to 1 g of orzo (ORZO·MONDO of Tremoli Co., Ltd.), allowed to stand for 1 minute, and an extract was obtained. Control 4: 200 g of boiling water was added to 25 g of orzo (ORZO·MONDO of Trimoli Co., Ltd.), allowed to stand for 1 minute, and an extract was obtained.

[0089] <Aroma and flavor evaluation> As a sensory evaluation method, 10 ml of the sample at the specified temperature was held in the mouth for 1 second, then swallowed, and the taste remaining on the tongue was evaluated. =Sweetness remaining on the tongue= The evaluation was conducted based on the evaluation terms of the Japan Regular Coffee Industry Association for Household Use. The sweetness mentioned here refers to the "sweetness" of the taste, "aftertaste sweetness", and "richness". (When consumed at 5°C or 60°C) 4: Feel a smooth and pleasant sweetness 3: Smooth but with a slightly lingering sweetness. (Weaker than Control 2) Or, the sweetness is slightly weak (stronger than Control 1) 2: Feel a slightly sticky sweetness. (Slightly weaker than Control 2) Or, faintly feel the sweetness (slightly stronger than Control 1) 1: Feel a sticky sweetness (equivalent to Control 2) or no sweetness is felt at all (equivalent to Control 1)

[0090] = Aftertaste bitterness = The evaluation was conducted based on the evaluation terms of the Japan Regular Coffee Industry Association for Household Use The bitterness mentioned here refers to the "bitterness", "clean bitterness", "sharp bitterness", "bitterness remaining later", "piercing bitterness" of taste (When consumed at 5°C or 60°C) 4: A sharp and mellow bitterness is felt 3: A sharp bitterness is felt and faintly remains later. (Weaker than Control 4) Or, a weak bitterness is felt. (Stronger than Control 3) 2: A piercing bitterness is felt. (Slightly weaker than Control 4) Or, faintly feel the bitterness. (Slightly stronger than Control 3) 1: A piercing bitterness is strongly felt and remains later. (Same as Control 4) Or, no bitterness is felt at all. (Same as Control 3)

[0091] = Overall evaluation = ◎(very good): The total score is 14 points or more. The balance between the sweetness and bitterness remaining in the mouth is very good, and it is very good for drinking as a preferred beverage 〇(good): The total score is 10 - 13 points. The balance between the sweetness and bitterness remaining in the mouth is good, and it is good for drinking as a preferred beverage △(Usual): The total score is 8 - 9 points. It feels the balance of sharpness due to the sweetness and bitterness remaining in the mouth, and is somewhat good for drinking as a preferred beverage. ×(Poor): The total score is 7 points or less. The balance of sharpness due to the sweetness and bitterness remaining in the mouth is poor, and it is not suitable for drinking as a preferred beverage.

[0092] <Test 2> Next, in the container-packed barley extract-containing beverage of the present invention, in order to examine the influence of the soluble solids, Examples 21 to 24 were prepared by the following method, and a sensory evaluation was carried out. The sensory evaluation was carried out based on the following evaluation method, and the rest was carried out in the same manner as in Test 1. The results are shown in Table 4 below.

[0093] <Example 21> In the preparation step of Example 11, a container-packed barley extract-containing beverage was prepared in the same manner as in Example 11, except that the Bx. was changed by 0.12.

[0094] <Example 22> In the preparation step of Example 11, a container-packed barley extract-containing beverage was prepared in the same manner as in Example 11, except that the Bx. was changed to 0.23.

[0095] <Example 23> In the preparation step of Example 11, a container-packed barley extract-containing beverage was prepared in the same manner as in Example 11, except that the Bx. was changed to 2.67.

[0096] <Example 24> In the preparation step of Example 11, a container-packed barley extract-containing beverage was prepared in the same manner as in Example 11, except that the Bx. was changed to 2.96.

[0097] =Sensory Evaluation= ◎(Very good): As a preferred barley tea beverage, the concentration feeling is strong and it is very good 〇(Good): As a preferred barley tea beverage, it feels the concentration feeling and is good △(usual): As a flavored barley tea beverage, the concentration feeling is slightly lacking but within the acceptable range.

[0098]

Table 4

[0099] <Test 3> In the container-packed barley extract-containing beverage of the present invention, in order to examine the influence of the ratio of ferulic acid content to caffeic acid content (ferulic acid / caffeic acid), in addition to the samples of Examples 4, 8, 9, and 11, Example 25 was prepared by the following method, and the following sensory evaluation was carried out. The sensory evaluation was carried out based on the following evaluation method, and the rest was carried out in the same manner as in Test 1. The results are shown in Table 5 below. After storing the samples of Examples 4, 8, 9, 11, and 25 in the dark at 37°C for 2 weeks, they were returned to room temperature and sensory evaluation was carried out. The sensory evaluation evaluated the roasting aroma when placed in the mouth according to the following evaluation items. For the control, samples obtained by storing the samples corresponding to each example in the cold dark place at 5°C were used.

[0100] <Example 25> A container-packed barley extract-containing beverage was prepared in the same manner as in Example 7, except that the heating body in the primary heating step in Example 7 was changed to 18 times the amount of raw barley, and the reaching temperature of the heating body was changed to 290°C (barley product temperature: 270°C).

[0101] =Sensory evaluation= ◎(very good): A roasting aroma equivalent to that of the control is felt. 〇(good): A stronger roasting aroma is felt than the control. Or, although it is slightly weaker than the control, a roasting aroma is felt. △(usual): A slightly burnt smell is felt compared to the control. Or, a weaker roasted barley aroma is felt compared to the control.

[0102]

Table 5

[0103] <Test 4> In the beverage containing the container-packed wheat extract of the present invention, in order to examine the influence exerted by the ratio of the ferulic acid content in the secondary heating step to the ferulic acid content in the primary heating step of the raw wheat (primary heating ferulic acid / secondary heating ferulic acid), the following sensory evaluations were carried out using Examples 11, 15, 26, 27, and 28 as samples. Examples 26, 27, and 28 were prepared as follows. The sensory evaluation was carried out based on the following evaluation method, and the rest was carried out in the same manner as in Test 1. The results are shown in Table 6 below. For the L value, 20 g of sample wheat was ground with a hand mill for 20 seconds, and the ground wheat was put into a full-cell and leveled evenly. After leveling, using SE7700 manufactured by Nippon Denshoku Industries Co., Ltd., the reflected color was measured 3 times, and the average was taken as the value for this time. After storing the samples of Examples 11, 15, 26, 27, and 28 in the dark at 37°C for 2 weeks, they were returned to room temperature and sensory evaluations were carried out. The sensory evaluation evaluated the sweetness when placed in the mouth using the following evaluation items. Note that as the control, samples obtained by storing the samples corresponding to each example in the cold dark place at 5°C were adopted.

[0104] <Example 26> A beverage containing a container-packed wheat extract was produced in the same manner as in Example 1, except that the heating body in the primary heating step in Example 1 was changed to 18 times the amount of the raw wheat, the reaching temperature of the heating body was changed to 290°C (wheat product temperature: 270°C), the amount of the primary-heated wheat in the secondary heating step was changed to 100 g, and the wheat product temperature was changed to 250°C.

[0105] <Example 27> A beverage containing a container-packed wheat extract was produced in the same manner as in Example 1, except that the amount of the primary-heated wheat in the secondary heating step of Example 26 was changed to 110 g and the wheat product temperature was changed to 240°C.

[0106] <Example 28> A beverage containing a container-packed wheat extract was produced in the same manner as in Example 1, except that the amount of the primary-heated wheat in the secondary heating step of Example 26 was changed to 180 g and the wheat product temperature was changed to 210°C.

[0107]

Table 6

[0108] =Overall Evaluation= ◎(very good): Feels the same sweetness as the control, very good 〇(good): Feels slightly less sweet compared to the control, but good △(usual): Feels slightly less sweet compared to the control

[0109] (Consideration) By heating the raw material wheat, heat-treated wheat was obtained with ferulic acid adjusted to 0.000010 - 0.0080 mg / 100 g and caffeic acid adjusted to 0.000010 - 0.0040 mg / 100 g (heating process). By extracting the heat-treated wheat with an aqueous solvent, an extract was prepared with ferulic acid adjusted to 0.00030 - 0.17 mg / 100 g and caffeic acid adjusted to 0.00050 - 0.30 mg / 100 g, and it was found that it is possible to produce a wheat extract-containing beverage such as a wheat tea beverage suitable for a preference with a good balance of sweetness and bitterness.

Claims

1. The raw wheat is subjected to primary heating at a product temperature of 150 to 400 °C for 10 to 120 seconds using a heating body to obtain primary heated wheat, and the primary heated wheat is subjected to secondary heating at a product temperature of 100 to 300 °C for 240 to 1200 seconds by heat transfer with a fluid, thereby obtaining heat-treated wheat in which ferulic acid is adjusted to 0.000010 to 0.0080 mg / 100 g and caffeic acid is adjusted to 0.000010 to 0.0040 mg / 100 g (heating step). By extracting the heat-treated wheat with an aqueous solvent, an extract is obtained in which ferulic acid is adjusted to 0.00030 to 0.17 mg / 100 g and caffeic acid is adjusted to 0.00050 to 0.30 mg / 100 g (extraction step). A method for producing a container-packed wheat extract-containing beverage, characterized by filling the extract into a container.

2. The method for producing a container-packed wheat extract-containing beverage according to claim 1, wherein the soluble solid content of the container-packed wheat extract-containing beverage is 0.1 to 3.0%.

3. The method for producing a container-packed wheat extract-containing beverage according to claim 1 or 2, characterized in that in the heating step, the ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) is adjusted to 0.010 to 80.

00.

4. The method for producing a container-packed wheat extract-containing beverage according to any one of claims 1 to 3, characterized in that in the extraction step, the ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) is adjusted to 0.0090 to 50.

00.

5. The heating step includes a primary heating step for the primary heating and a secondary heating step for the secondary heating. The method for producing a container-packed wheat extract-containing beverage according to any one of claims 1 to 4, characterized in that in the primary heating step, ferulic acid in the raw wheat is adjusted to 0.000010 to 0.0050 mg / 100 g and caffeic acid is adjusted to 0.000010 to 0.0010 mg / 100 g.

6. The method for producing a container-packed wheat extract-containing beverage according to claim 5, characterized in that in the heating step, the ratio of the ferulic acid content in the secondary heating step to the ferulic acid content in the primary heating step of the raw wheat (primary heating ferulic acid / secondary heating ferulic acid) is adjusted to 0.010 to 1.

00.

7. The method for producing a container-packed wheat extract-containing beverage according to any one of claims 1 to 6, wherein the ferulic acid in the raw wheat is 0.010 to 100.00 mg / 100 g.

8. The method for producing a beverage containing a container-packed wheat extract according to any one of claims 1 to 7, characterized in that the ferulic acid content in the beverage containing the container-packed wheat extract is 0.00023 to 0.13 mg / 100 g and the caffeic acid content is 0.00038 to 0.23 mg / 100 g.

9. A beverage containing a container-packed wheat extract, characterized in that the ferulic acid content is 0.00023 to 0.13 mg / 100 g and the caffeic acid content is 0.00038 to 0.23 mg / 100 g.

10. The beverage containing a container-packed wheat extract according to claim 9, characterized in that the ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) is 0.0080 to 45.

00.

11. The raw wheat is subjected to primary heating at a product temperature of 150 to 400°C for 10 to 120 seconds using a heating body to obtain primary-heated wheat, and the primary-heated wheat is subjected to secondary heating at a product temperature of 100 to 300°C for 240 to 1200 seconds by heat transfer with a fluid, thereby obtaining heat-treated wheat in which the ferulic acid is adjusted to 0.000010 to 0.0080 mg / 100 g and the caffeic acid is adjusted to 0.000010 to 0.0040 mg / 100 g. The heat-treated wheat is extracted with an aqueous solvent to obtain an extract in which the ferulic acid is adjusted to 0.00030 to 0.17 mg / 100 g and the caffeic acid is adjusted to 0.00050 to 0.30 mg / 100 g. A method for imparting sweetness to a beverage containing a container-packed wheat extract, characterized by filling the extract into a container.

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