Container-packed wheat extract-containing concentrated liquid, method for producing the concentrated liquid, and method for imparting sweetness to the concentrated liquid

Abstract

To provide a method for producing a barley extract-containing concentrate to be a barley tea 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 barley extract-containing concentrate 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 concentrated and packed into a container.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a concentrated liquid containing a container-packed wheat extract liquid, which is obtained by concentrating a wheat extract liquid extracted from roasted raw wheat and filling it into a container.

Background Art

[0002] Barley tea has been a beverage that has been drunk in summer in Japan as a thirst-quenching beverage that has long moistened the thirst of the throat. 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 barley tea is heated and drunk as a hot beverage. Also, since it does not contain caffeine, it may be drunk 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 heatstroke in summer indoors, and also moistens the dry throat and thirst in winter. Consumers are starting to demand new flavors of barley tea that can meet these previously unmet roles and preferences.

[0004] However, as described above, since barley tea is drunk as a thirst-quenching beverage, its aroma is refreshing and it has a taste that allows a large amount to be drunk 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 there is an increasing need to develop new flavors of barley tea that can meet a wide variety of consumer needs.

[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 to adjust the arabinoxylan content in the barley within the 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 to adjust the ratio of the monosaccharide content to the polysaccharide content (monosaccharides / polysaccharides) within the range of 0.002 to 0.100. The manufacturing method of processed barley for beverages is characterized by comprising these steps. This processed barley for beverages can extract barley tea with stable extractability and good aroma even when extracted with water of various hardness levels."

[0006] Patent Document 2 discloses "a manufacturing method of a canned barley tea beverage, which comprises obtaining an extract by extracting roasted barley with an aqueous solvent (extraction step), obtaining a saccharified solution by heating the extract (heating saccharification step), and filling the obtained barley tea beverage as the saccharified solution into a container (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. 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, 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. A method for producing a canned barley tea beverage characterized by this can obtain a new refreshing beverage that can be an alternative beverage to coffee beverages, so-called "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. A method for producing a canned barley tea beverage characterized by this can suppress the occurrence of aggregation and precipitation while containing mineral components."

[0009] Recently, it has also been done to make barley tea into a concentrated liquid so that it can be diluted with water and drunk as a barley tea beverage (see, for example, paragraphs

[0068] to

[0071] of Patent Document 5). Since the volume becomes smaller, it is easy to carry around and can be diluted and drunk when going out or doing sports, which is very convenient."

Prior Art Documents

Patent Document

[0010]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0011] The inventors have earnestly studied whether they can propose concentrated roasted barley tea that can be a roasted barley tea beverage rich in palatability that can be enjoyed in one serving while enjoying the taste like coffee or black tea as an aspect for meeting new consumer needs in roasted barley tea. In the roasted barley tea obtained by diluting the concentrated solution, a flavor design different from that of the conventional thirst-quenching roasted barley tea was studied, and by adjusting the intensity and balance of sweetness and bitterness, the taste of roasted barley tea that is optimal as a palatability beverage different from the conventional thirst-quenching roasted barley tea was found.

[0012] Therefore, an object of the present invention is to provide a palatable roasted barley tea different from the taste of the conventional thirst-quenching roasted barley tea. Specifically, ferulic acid (an index for sweetness evaluation), caffeic acid (an index for bitterness evaluation), and their balance are adjusted so that sweetness and bitterness can be felt more strongly than in the conventional thirst-quenching roasted barley tea beverage, and to provide a method for producing a concentrated solution containing a container-packed roasted barley extract that becomes a roasted barley tea beverage. Further, the present invention also provides a method for producing a concentrated solution containing a container-packed roasted barley extract that has been highly evaluated in terms of sweetness, bitterness, and concentration feeling, and that suppresses scorching odor and retains sweetness after storage over time.

Means for Solving the Problems

[0013] One aspect of the method for producing a concentrated solution containing a container-packed wheat extract of the present invention is to obtain 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 (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 wheat with an aqueous solvent (extraction step), and then concentrating the extract and filling it into a container.

[0014] The method for producing a concentrated solution containing a container-packed wheat extract according to the above aspect is a method for producing a concentrated solution that can make the sweetness and bitterness stronger than those of conventional thirst-quenching wheat tea beverages and obtain a wheat tea beverage with 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 heating and extraction of raw wheat.

[0015] Another aspect of the concentrated solution containing a container-packed wheat extract of the present invention is characterized in that the ferulic acid content is 0.0012 to 0.68 mg / 100 g and the caffeic acid content is 0.0020 to 1.20 mg / 100 g.

[0016] The concentrated solution containing a container-packed wheat extract according to the above aspect can be made into a wheat tea beverage with a high concentration feeling that can make the sweetness and bitterness stronger than those of 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.

[0017] The present invention also provides a method for imparting sweetness to a concentrated solution containing a container-packed wheat extract, which 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, extracting the heat-treated wheat with an aqueous solvent 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, and then concentrating the extract and filling it into a container.

Mode for Carrying Out the Invention

[0018] Hereinafter, as an example of an embodiment of the present invention, a method for producing a concentrated solution containing a container-packed wheat extract (hereinafter referred to as "the method for producing this concentrated solution") will be described. However, the present invention is not limited to this embodiment.

[0019] The method for producing this concentrated solution is characterized in that by heating raw wheat, heat-treated wheat is obtained 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 (this step is referred to as the heating step), and 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 (this step is referred to as the extraction step), and the extract is concentrated and filled into a container.

[0020] <Raw wheat> Examples of raw wheat include hulled barley such as Niijo, Yonijo, and Rokujo barley and naked barley, processed wheat by water immersion or enzymatic processing, improved varieties of barley such as high β-glucan-containing wheat, amylose-free wheat, and low-polyphenol wheat. Examples of Niijo barley include varieties such as Hindmarsh, Metcalf, Scope, Commander, Houshun, and Mikamogolden. On the other hand, examples of Rokujo barley include varieties such as Legacy, Shunrai, Fiber Snow, and Kashimamugi.

[0021] 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 next heating step. From such a perspective, 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, and more preferably 0.050 to 0.60 mg / 100 g.

[0022] For the raw wheat, the ratio of ferulic acid content to caffeic acid content (ferulic acid / caffeic acid) is preferably 0.050 to 200.00. When the ratio of ferulic acid content to caffeic acid content of the raw wheat is within the above range, it becomes easier to adjust the ratio of ferulic acid content to caffeic acid content of the heat-treated wheat in the following heating step. From such a perspective, the ratio of ferulic acid content to 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 ratio of ferulic acid and caffeic acid in the raw wheat to the above ranges, it can be adjusted by selecting varieties, harvest times, cultivation conditions, etc.

[0023] <Heating step> The heating step is a step of heating the raw wheat so that the ferulic acid becomes 0.000010 to 0.0080 mg / 100 g and the caffeic acid becomes 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 perspective, 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 0.0006 to 0.0024 mg / 100 g.

[0024] The ratio of ferulic acid content to caffeic acid content (ferulic acid / caffeic acid) in the heat-treated wheat is preferably 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, 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 viewpoint, 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 by rapid heating and caffeic acid tends to increase by gentle heating, the heating conditions can be appropriately adjusted to adjust the content and ratio.

[0025] The contents of ferulic acid and caffeic acid in the raw wheat and heat-treated wheat can be measured, for example, with an ACQUITY UPLC system (manufactured by Waters).

[0026] The heating process is not particularly limited, but it preferably includes a primary heating process to obtain primary heated wheat and a secondary heating process to obtain heat-treated wheat, and performs two-stage heating with different conditions such as temperature. In the primary heating process, it is preferable to heat so that the ferulic acid in the primary heated wheat becomes 0.000010 to 0.0050 mg / 100 g and the caffeic acid becomes 0.000010 to 0.0010 mg / 100 g. 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 content of the primary-heated wheat in the primary heating step 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. Also, 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.

[0027] 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 the caffeic acid during secondary heating. From such a perspective, the primary heating ferulic acid / secondary heating ferulic acid is preferably 0.070 to 0.85, more preferably 0.080 to 0.82, and even more preferably 0.10 to 0.80.

[0028] 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, and in the secondary heating step, 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 a sweetening component, 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 such a 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 it is even more preferable to heat it 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 it is even more preferable to heat it at a product temperature of 180 to 260 °C for 480 to 960 seconds. Note that the product temperature (surface temperature) of the raw wheat can be measured with a contact type temperature measuring instrument (manufactured by Hoshan Co., Ltd.) or a non-contact type infrared measuring instrument (manufactured by Hioki Electric Co., Ltd.), and the product temperature (central temperature) of the primary heated wheat and the heat-treated wheat can be measured with a central thermometer (manufactured by Tanita Co., Ltd., A&D Co., Ltd.).

[0029] In the primary heating step, heat transfer by contact to the raw wheat is preferable. 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 10 to 90 seconds at 30% or more of the volume of the wheat. Further, it is more preferable to bring a heating body with a specific heat of 0.040 to 1.000 J / kg·K into contact with the raw wheat for 15 to 85 seconds at 35% or more of the volume of the wheat, and it is particularly preferable to bring a heating body with a specific heat of 0.050 to 0.900 J / kg·K into contact with the raw wheat for 20 to 80 seconds at 38% or more of the volume of the wheat. By heating with the heating body, ferulic acid can be mainly adjusted efficiently. Ferulic acid tends to increase by rapidly applying heat from multiple directions by the heating body. The heating body in the primary heating step is something that gives heat to the raw wheat by heat transfer, and in particular, something that gives convective heat is preferable, and it 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 by flowing while mixing a 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. Also, in the primary heating step, the expansion rate of the wheat (volume (cm 3 ) of the primary heated wheat / volume (cm 3It is preferable to adjust it to 105 to 400% ((×100)), because ferulic acid and caffeic acid can be efficiently adjusted in the extraction step. From this perspective, the expansion ratio 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, and the adjustment of the above expansion ratio 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. 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 rapidly proceeds. From this perspective, the moisture content is more preferably 6 to 28%, and particularly preferably 7 to 25%.

[0030] In the secondary heating step, heat transfer by a fluid to the raw wheat is preferable. For example, it is preferable to bring the raw wheat into contact with heated gas, steam, superheated steam, etc. Caffeic acid tends to increase by heating the surface and the center of the raw wheat evenly and gently raising the product temperature. The fluid is preferably a heated gas such as oxygen, nitrogen, or air. At that time, it may contact the raw wheat by natural convection or by forced convection. At that time, it may contact 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 made to flow 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.

[0031] <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.

[0032] (Cooling step) It can be cooled for adjusting the flavor of the heated wheat. 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 hindering the secondary heating, the degree of cooling is preferably such that the temperature at the center of the primary-heated wheat does not decrease. Specifically, the change in the surface temperature of the primary-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 primary-heated wheat is preferably 30°C or less, more preferably 10°C or less.

[0033] (Conveying step) The primary-heated wheat that has undergone the primary heating step can be conveyed by any means and then subjected to the secondary heating step. At this time, the primary-heated wheat can also be cooled simultaneously. The conveying means is not particularly limited. For example, vehicles, belt conveyors, and other conveying means can be mentioned.

[0034] (Stirring step) The primary-heated wheat that has undergone the primary heating step can be stirred by any means and then subjected to the secondary heating step. By stirring, the quality of the wheat such as the degree of roasting, flavor, and puffing rate can be stabilized. Also, the above-mentioned cooling of the primary-heated wheat can be carried out simultaneously. The stirring means is not particularly limited.

[0035] (Additional roasting step) The primary-heated wheat can be further roasted as needed. This roasting can be carried out by any known roasting method, for example, 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.

[0036] <Extraction process> The extraction process is a process of extracting heat-treated wheat with an aqueous medium to obtain an extract in which ferulic acid is 0.00030 to 0.17 mg / 100 g and 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 the taste of roasted barley tea optimal 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 preferably 0.00050 to 0.30 mg / 100 g, more preferably 0.0050 to 0.20 mg / 100 g, and even more preferably 0.050 to 0.15 mg / 100 g.

[0037] The extract preferably has a ratio of ferulic acid content to caffeic acid content (ferulic acid / caffeic acid) of 0.0090 to 50.00. Since the ratio of ferulic acid content to caffeic acid content in the extract is within the above range, the roasting aroma during drinking becomes good as a palatable barley extract beverage. From such a viewpoint, the ratio of ferulic acid content to caffeic acid content is more preferably 0.050 to 28.00, and even more preferably 0.20 to 18.00.

[0038] The extraction process 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, and the extraction amounts of ferulic acid and caffeic acid in the extract and the ratio of ferulic acid to caffeic acid can be adjusted according to the extraction conditions. As the aqueous medium, tap water, natural water, deep ocean water, etc. can be used. From such a viewpoint, the extraction process is preferably carried out, for example, by immersing in an aqueous medium at 40 to 120 °C in an amount of 3 to 50 times for 10 to 80 minutes, and more preferably by immersing in an aqueous medium at 60 to 110 °C in an amount of 5 to 40 times for 15 to 70 minutes. In addition, the content and 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.

[0039] <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, and not only can the occurrence of suspension and precipitation of the cereal tea 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 and the like, for example, it is advisable 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 in particular, performing shape selection filtration is effective.

[0040] <Blending Step> The blending step is a step of obtaining a blended 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.

[0041] <Concentration Step> The concentration step is a step of concentrating the blended liquid to obtain a concentrated liquid containing the wheat extract. The blended liquid to be concentrated is a liquid mainly composed of the extract obtained in the extraction step to the cooling and filtration step. For example, a liquid consisting only of the extract, or a liquid obtained by diluting the extract, or a liquid obtained by mixing the extracts, or a liquid obtained by adding additives to any of these liquids can be mentioned. In addition, the "main component" includes the meaning of allowing the inclusion of other components as long as the function of the main component is not hindered. At this time, although the content ratio of the main component is not specified, 95% by mass or more is preferable, 98% by mass or more is more preferable, and 99% by mass or more is even more preferable. Examples of additives include emulsifiers and antioxidants.

[0042] The concentration of the extract can be carried out by a conventionally known method. For example, it can be concentrated under reduced pressure or concentrated using an evaporation concentrator or the like.

[0043] <Concentrate containing wheat extract> The concentrate containing wheat extract is characterized in that the ferulic acid content is 0.0012 to 0.68 mg / 100 g and the caffeic acid content is 0.0020 to 1.20 mg / 100 g. By adjusting the concentrations of ferulic acid, which is an index component of sweetness, and caffeic acid, which is an index component of bitterness, to the above ranges, it is possible to make a concentrate containing wheat extract that can be felt to have stronger sweetness and bitterness than conventional thirst-quenching wheat tea beverages, and can be made into a wheat tea beverage with a high concentration feeling. From such a viewpoint, the ferulic acid content is more preferably 0.014 to 0.52 mg / 100 g, even more preferably 0.072 to 0.46 mg / 100 g, and still more preferably 0.13 to 0.40 mg / 100 g. Also, the caffeic acid content is more preferably 0.020 to 0.80 mg / 100 g, even more preferably 0.10 to 0.70 mg / 100 g, and still more preferably 0.20 to 0.60 mg / 100 g.

[0044] The concentrate containing wheat extract preferably has a ratio of ferulic acid content to caffeic acid content (ferulic acid / caffeic acid) of 0.0080 to 45.00. By setting the ratio of ferulic acid to caffeic acid within such a range, it is possible to make a concentrate containing wheat extract that has a well-balanced sweetness and bitterness and can be felt to have an appropriate sweetness, resulting in a wheat tea beverage. From such a viewpoint, the ratio of ferulic acid content to 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 more preferably 0.15 to 15.00.

[0045] The concentrate containing wheat extract preferably has a soluble solid content concentration of 3.1 to 30.0%, more preferably 4 to 20%, and even more preferably 5 to 10%.

[0046] The concentrated liquid containing wheat extract is preferably diluted with an aqueous medium. Although not particularly limited, it is particularly preferred to dilute it with tap water, natural water, deep ocean water, etc. It is preferably diluted 2 to 150 times, particularly 5 to 140 times, and more preferably 8 to 130 times with an aqueous medium at 5 to 90 °C to form a barley tea beverage.

[0047] <Filling step> The filling step is a step of filling a container with the concentrated liquid to obtain a container-packed concentrated liquid containing wheat extract. Examples of the container include cans such as steel cans and aluminum cans, plastic containers such as so-called PET bottles, bottles, and paper containers such as Tetra Pak (registered trademark). When the container is a can, a size of 180 ml to 250 ml is preferred from the viewpoint of portability.

[0048] The concentrated liquid is preferably sterilized before being filled into the container. For example, conventional methods that have been conventionally performed under the sterilization conditions specified by the Food Sanitation Law can be mentioned. In the case of plastic container beverages (for example, PET bottle beverages), hot pack filling in which the extract is sterilized at a high temperature, filled at the same temperature, and then cooled, aseptic filling in which the sterilized extract is filled into a sterilized container at room temperature in a sterile environment, and other filling methods can be mentioned. 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) may be performed. When filling the concentrated liquid into the container, it is preferable to also fill nitrogen.

[0049] In this specification, when expressed as "X to Y" (X and Y are arbitrary numbers), unless otherwise specified, it shall include the meaning of "X or more and Y or less" and the meaning of "preferably greater than X" and "preferably less than Y".

Examples

[0050] Hereinafter, examples of the present invention will be described. However, the present invention is not limited to these examples.

[0051] <Test 1> The following Examples 1 to 20 and Comparative Examples 1 to 8 were prepared and the following tests were conducted.

[0052] <Example 1> Ferulic acid and caffeic acid were each 20.00 mg / 100g 、0.40 mg / 100g For the raw wheat containing them, 15 times the amount of the heating medium (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 medium reached 280°C uniformly. After confirming that 280°C was reached, 20 g of raw wheat (variety: Legacy, six-row barley) was put on top of the heating medium, and the frying pan was quickly shaken vigorously so that the whole wheat was wrapped by the heating medium, and it was heated for 30 seconds. After heating, the primary heated wheat was obtained by separating the heating medium 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.

[0053] Next, 100 g of the obtained primary heated wheat was allowed to stand at room temperature for 30 seconds (temperature 200°C), then put into a batch roaster (TG-5, manufactured by Tokyo Seiki 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 heat-treated wheat (secondary heating step). Then, the obtained heat-treated wheat was cooled by air from below while stirring (temperature 20°C). The time required for cooling was 300 seconds. The temperature of the wheat in the secondary heating step was measured using a contact thermometer.

[0054] The heat-treated wheat was immersed in 20 times the amount of water by weight of the wheat, 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. The extract was passed through a centrifuge (machine name: OSD2 manufactured by WestFalia Separator) at a flow rate of 10000 rpm·8 L / m to prepare a filtrate. After adding 300 ppm of vitamin C to the obtained filtrate, the pH was adjusted to 6.1 with sodium bicarbonate to prepare a formulation solution. The prepared formulation solution was concentrated at 50 °C using an evaporator (machine name: YFLC-AI-700) to prepare a concentrated solution with a Brix of 8.0%.

[0055] <Example 2> In the secondary heating step of 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, a concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 1.

[0056] <Example 3> In Example 1, except that the heating element in the primary heating step was changed to 25 times the amount of the raw wheat and the reaching temperature of the heating element was changed to 320 °C (wheat temperature: 300 °C), a concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 1.

[0057] <Example 4> In Example 1, except that the heating element in the primary heating step was changed to 25 times the amount of the raw wheat, the reaching temperature of the heating element 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 inside the kettle was changed to 200 °C, a concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 1.

[0058] <Example 5> In Example 2, except that the heating element in the primary heating step was changed to 22 times the amount of the raw wheat and the reaching temperature of the heating element was changed to 310 °C (wheat temperature: 290 °C), a concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 2.

[0059] <Example 6> In the secondary heating step of 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, a concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 4.

[0060] <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 once-heated wheat in the secondary heating step was made 130 g, and the wheat product temperature was changed to 230 °C. Except for these changes, a concentrated liquid containing the container-packed wheat extract was prepared in the same manner as in Example 1.

[0061] <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 once-heated wheat, and except that 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 concentrated liquid containing the container-packed wheat extract was prepared in the same manner as in Example 7.

[0062] <Example 9> In Example 7, the primary heating step was replaced with the conditions of the secondary heating step. At that time, the once-heated wheat was used as the raw wheat, and except that the wheat product temperature and heating time were changed to 280 °C and 120 seconds, respectively, a concentrated liquid containing the container-packed wheat extract was prepared in the same manner as in Example 7.

[0063] <Example 10> In Example 1, the primary heating step was replaced with the conditions of the secondary heating step. At that time, the once-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 once-heated wheat, and except that the reaching temperature and heating time of the heating element were changed to 200 °C (wheat product temperature: 180 °C) and 120 seconds, which were changed to 240 °C, respectively, a concentrated liquid containing the container-packed wheat extract was prepared in the same manner as in Example 1.

[0064] <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 once-heated wheat in the secondary heating step was made 150 g, and the wheat product temperature was changed to 220 °C. Except for these changes, a concentrated liquid containing the container-packed wheat extract was prepared in the same manner as in Example 1.

[0065] <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 set to 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 concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 11.

[0066] <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 concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 11.

[0067] <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. Also, the secondary heating step was replaced with the conditions of the primary heating step. At that time, the heating medium was set to 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 concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 1.

[0068] <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 temperature in the kettle was changed to 210 °C, and the temperature in the extraction was changed to 110 °C, a concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 1.

[0069] <Example 16> In Example 1, except that the heating medium in the primary heating step was set to 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 was changed to 70 minutes, a concentrated solution containing the container-packed wheat extract was prepared in the same manner as in Example 1.

[0070] <Example 17> In Example 11, except that raw wheat containing ferulic acid and caffeic acid at 0.080 mg / 100 mg and 0.40 mg / 100 mg respectively was used, the heating medium in the primary heating step was made 22 times the amount of the raw wheat, and the reaching temperature of the heating medium was changed to 310 °C (wheat product temperature: 290 °C), a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 11.

[0071] <Example 18> In Example 11, except that raw wheat containing ferulic acid and caffeic acid at 9.00 mg / 100 mg and 0.39 mg / 100 mg respectively was used and the heating medium in the primary heating step was changed to 22 times the amount of the raw wheat, a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 11.

[0072] <Example 19> In Example 11, except that raw wheat containing ferulic acid and caffeic acid at 61.00 mg / 100 mg and 0.40 mg / 100 mg respectively was used and the heating medium in the primary heating step was changed to 18 times the amount of the raw wheat, a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 11.

[0073] <Example 20> In Example 11, except that raw wheat containing ferulic acid and caffeic acid at 82.00 mg / 100 mg and 0.42 mg / 100 mg respectively was used, the heating medium in the primary heating step was made 18 times the amount of the raw wheat, and the reaching temperature of the heating medium was changed to 290 °C (wheat product temperature: 270 °C), a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 11.

[0074] <Comparative Example 1> In Example 1, except that the heating medium in the primary heating step was made 10 times the amount of the raw wheat and the reaching temperature of the heating medium was changed to 260 °C (wheat product temperature: 240 °C), a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 1.

[0075] <Comparative Example 2> In the secondary heating step of Example 1, a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 1, except that the amount of the primary-heated wheat was changed to 80 g and the temperature of the wheat was changed to 260°C.

[0076] <Comparative Example 3> In the secondary heating step of Comparative Example 1, a concentrated liquid containing a container-packed wheat extract was prepared 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.

[0077] <Comparative Example 4> In the secondary heating step of Example 1, a concentrated liquid containing a container-packed wheat extract was prepared 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.

[0078] <Comparative Example 5> In Example 1, a concentrated liquid containing a container-packed wheat extract was prepared 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.

[0079] <Comparative Example 6> In Example 1, a concentrated liquid containing a container-packed wheat extract was prepared 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.

[0080] <Comparative Example 7> In Comparative Example 2, a concentrated liquid containing a container-packed wheat extract was prepared 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).

[0081] <Comparative Example 8> A concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 1, except that the heating element in the primary heating step in Example 1 was increased to 30 times the amount of raw wheat, and the temperature reached by the heating element was changed to 340 °C (wheat product temperature: 320 °C).

[0082] <Measurement of Ferulic Acid and Caffeic Acid Contents> In preparing the concentrated liquid containing the wheat extract of Examples 1 to 20 and Comparative Examples 1 to 8, the ferulic acid and caffeic acid contents of 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), the extract, and the concentrated liquid were measured. The results are shown in Table 1 below. The respective contents are shown in Tables 1 to 3 below. Also, the respective measurement methods are as follows.

[0083] (Ferulic acid and caffeic acid contents of raw wheat) 100 mg of raw wheat pulverized 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) for measurement. HPLC measurement conditions: Column: ACQUITY UPLC BEH C18 Column, 130A, 1.7 μm, 2.1 mm X 100 mm, manufactured by Waters 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

[0084] (Ferulic acid and caffeic acid contents of primary-heated wheat) 100 mg of primary heated wheat ground by 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. 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

[0085] (Ferulic acid and caffeic acid contents of heat-treated wheat) 100 mg of heat-treated wheat ground by 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. 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

[0086] (Ferulic acid and caffeic acid content in the extract) The extract was measured by operating high performance liquid chromatography (HPLC) using an ACQUITY UPLC system (manufactured by Waters) under the following analysis conditions. HPLC measurement conditions: Column: ACQUITY UPLC BEH C18 Column, 130A, 1.7μm, 2.1mm X 100mm, manufactured by Waters 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

[0087] (Ferulic acid and caffeic acid content in the concentrate) The concentrate was measured by operating high performance liquid chromatography (HPLC) using an ACQUITY UPLC system (manufactured by Waters) under the following analysis conditions. HPLC measurement conditions: Column: ACQUITY UPLC BEH C18 Column, 130A, 1.7μm, 2.1mm X 100mm, manufactured by Waters 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

[0088]

Table 1

[0089]

Table 2

[0090]

Table 3

[0091] <Measurement of soluble solids (Brix)> The soluble solids (Bx.) of the concentrated solutions containing the container-packed wheat extracts of Examples 1 to 20 and Comparative Examples 1 to 8 were measured using a soluble solids measuring instrument (RX-DD7α-Tea: manufactured by Atago Co., Ltd.). The results are shown in Tables 1 to 3 above.

[0092] <Sensory evaluation test> The prepared concentrated solution containing the wheat extract was diluted with pure water to a Bx. of 0.5 to obtain a sensory sample. Ten panelists engaged in the development and production of roasted barley tea were selected and, while comparing with Controls 1, 2, 3, and 4, the evaluation was carried out based on the following evaluation method. As a result of the deliberation, the most common 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.

[0093] Control 1: 5 g of barley flour (Yamakiya Kousen of Shizuoka Yamakiya) was dissolved in 200 g of boiling water. Control 2: 5 g of barley flour (Yamakiya Kousen of Shizuoka Yamakiya) 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.), and it was allowed to stand for 1 minute to obtain an extract. Control 4: 200 g of boiling water was added to 25 g of orzo (ORZO·MONDO of Tremoli Co., Ltd.), and it was allowed to stand for 1 minute to obtain an extract.

[0094] <Aroma evaluation> As a sensory evaluation method, 10 ml of the sample at a specified temperature was held in the mouth for 1 second and then swallowed, and the taste remaining on the tongue was evaluated. =Sweetness remaining on the tongue= The evaluation was carried out 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, the "sweet aftertaste", and the "richness". (When consumed at 5°C or 60°C) 4: Feel a smooth and pleasant sweetness with a good texture on the tongue. 3: It is smooth but has 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 can be felt at all. (Equivalent to Control 1)

[0095] = Aftertaste bitterness = The evaluation was conducted based on the evaluation terms of the Japan Regular Coffee Association for Household Use. The bitterness mentioned here refers to the "bitterness", "crisp bitterness", "sharp bitterness", "bitterness remaining later", and "stinging bitterness" of taste. (When consumed at 5°C or 60°C) 4: Feel a sharp and mellow bitterness. 3: Feel a sharp bitterness, faintly remaining later. (Weaker than Control 4) Or, feel a weak bitterness. (Stronger than Control 3) 2: Feel a stinging bitterness. (Slightly weaker than Control 4) Or, faintly feel the bitterness. (Slightly stronger than Control 3) 1: Strongly feel a stinging bitterness, remaining later. (The same as Control 4) Or, no bitterness can be felt at all. (The same as Control 3)

[0096] = Overall evaluation = ◎(very good): The total score is 14 points or more. The balance of sharpness between the remaining sweetness and bitterness 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 of sharpness between the remaining sweetness and bitterness in the mouth is good, and it is good for drinking as a preferred beverage. △(usual): The total score is 8 - 9 points. Feel the balance of sharpness between the remaining sweetness and bitterness in the mouth, and it is slightly 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.

[0097] <Test 2> Next, in order to examine the influence of soluble solids in the above sensory samples, examples were prepared by the following method and 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.

[0098] <Example 21> In the concentration step in Example 11, a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 11, except that Bx. was changed to 3.20.

[0099] <Example 22> In the concentration step in Example 11, a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 11, except that Bx. was changed to 4.80.

[0100] <Example 23> In the concentration step in Example 11, a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 11, except that Bx. was changed to 16.70.

[0101] <Example 24> In the concentration step in Example 11, a concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 11, except that Bx. was changed to 28.60.

[0102] =Sensory Evaluation= ◎ (very good): As a preferred roasted wheat tea beverage, the concentration feeling is strong and it is very good 〇 (good): As a preferred roasted wheat tea beverage, the concentration feeling is felt and it is good △ (usual): As a preferred roasted wheat tea beverage, the concentration feeling is a bit lacking but it is within the acceptable range

[0103]

Table 4

[0104] <Test 3> In the above functional samples, in order to examine the influence of the ratio of ferulic acid content to caffeic acid content (ferulic acid / caffeic acid) on the caffeic acid content, 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.

[0105] <Example 25> 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 except that the temperature of the wheat and the heating time were changed to 180°C and 150 seconds respectively, a container-packed wheat extract-containing beverage was produced in the same manner as in Example 7.

[0106] =Sensory Evaluation= ◎(very good): A roasting aroma equivalent to that of the control can be 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 burnt odor is felt more than the control. Or, a weaker roasted wheat aroma than the control is felt.

[0107]

Table 5

[0108] <Test 4> In the above sensory samples, in order to examine the influence of the ratio of ferulic acid content in the secondary heating step to that in the primary heating step of the raw wheat (primary heating ferulic acid / secondary heating ferulic acid) on the ferulic acid content in the primary heating step of the raw wheat, 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 the sample wheat was ground with a hand mill for 20 seconds, and the ground wheat was put into a full-cell and evenly leveled. 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 subjected to sensory evaluation. The sensory evaluation evaluated the sweetness when put in the mouth according to the following evaluation items. For the control, samples stored at 5 °C in a cold dark place corresponding to each example were adopted.

[0109] <Example 26> A concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 1, except that the amount of the primary-heated wheat in Example 1 was changed to 50 g and the temperature of the wheat was changed to 300 °C.

[0110] <Example 27> A concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 1, except that the heating element in the primary heating step in Example 1 was changed to 17 times the amount of the raw wheat, the reaching temperature of the heating element was changed to 290 °C (wheat temperature 270 °C), the amount of the primary-heated wheat in the secondary heating step was changed to 60 g, and the temperature of the wheat was changed to 300 °C.

[0111] <Example 28> A concentrated liquid containing a container-packed wheat extract was prepared in the same manner as in Example 4, except that the reaching temperature of the heating element in Example 4 was changed to 310 °C (wheat: 290 °C) and the temperature of the wheat in the secondary processing step was changed to 210 °C.

[0112]

Table 6

[0113] =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

[0114] (Consideration) By heating the raw material wheat, heat-treated wheat with ferulic acid adjusted to 0.000010 - 0.0080 mg / 100 g and caffeic acid adjusted to 0.000010 - 0.0040 mg / 100 g was obtained (heating step). By extracting the heat-treated wheat with an aqueous solvent, an extract with ferulic acid adjusted to 0.00030 - 0.17 mg / 100 g and caffeic acid adjusted to 0.00050 - 0.30 mg / 100 g was prepared, and it was found that a concentrated wheat extract solution containing a wheat extract suitable for a taste preference with a good balance of sweetness and bitterness when diluted could be produced.

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 concentrated liquid containing a wheat extract packed in a container, characterized by concentrating the extract and filling it into a container.

2. The method for producing a concentrated liquid containing a wheat extract packed in a container according to claim 1, wherein the soluble solid content of the concentrated liquid containing the wheat extract packed in the container is 3.1 to 30.0%.

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

6. The method for producing a concentrated liquid containing a wheat extract packed in a container 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 concentrated liquid containing a wheat extract packed in a container 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 concentrated liquid containing the container-packed wheat extract according to any one of claims 1 to 7, characterized in that the content of ferulic acid in the concentrated liquid containing the container-packed wheat extract is 0.0012 to 0.68 mg / 100 g, and the content of caffeic acid is 0.0020 to 1.20 mg / 100 g.

9. A concentrated liquid containing a container-packed wheat extract, characterized in that the content of ferulic acid is 0.0012 to 0.68 mg / 100 g, and the content of caffeic acid is 0.0020 to 1.20 mg / 100 g.

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

00.

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

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