Granular composition containing barley extract, method for producing said granular composition, and method for imparting sweetness to said granular composition

Abstract

To provide a method for producing a barley extract-containing granular composition to be a barley tea beverage that can give more strong sweetness and bitterness than those of conventional thirst-quenching barley tea beverages.SOLUTION: A method for producing a barley extract-containing granular composition 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 granulated.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a barley extract-containing granular composition, which is prepared by granulating a barley extract extracted from roasted barley as a raw material. [Background technology]

[0002] Barley tea has long been consumed in Japan as a thirst-quenching beverage in the summer, but in recent years, various ways of drinking it have become popular. For example, an increasing number of consumers are drinking barley tea not only in summer but also in winter, heating it and drinking it as a hot beverage. Also, because it does not contain caffeine, it is sometimes consumed before bedtime, a situation where herbal tea or milk drinks would have traditionally been considered optimal. Among consumers who avoid caffeine intake on a daily basis, there are some who drink barley tea all year round.

[0003] Today's consumers have diverse needs for barley tea. While they still feel reassured by the familiar taste of barley tea, they are beginning to look for new roles and preferences for barley tea, such as being caffeine-free, preventing heatstroke indoors in the summer, and quenching dry throats and thirst in the winter.

[0004] However, as mentioned above, barley tea is consumed as a thirst-quenching beverage, and its flavor is refreshing, allowing large quantities to be consumed at once. Therefore, it is difficult to say that the current flavor of barley tea is optimal for drinking situations other than for the purpose of thirst quenching, and there is an increasing need to develop barley tea with new flavors that meet the diverse needs of consumers.

[0005] In order to adjust the aroma and flavor of barley tea, Patent Document 1 discloses a "method for producing processed barley for beverages, comprising: a primary processing step in which the raw barley is brought into contact with a heating body to adjust the arabinoxylan content in the barley to within a range of 5 to 70 mg / 100 ml, thereby obtaining primary processed barley; and a secondary processing step in which the primary processed barley is heated and fluidly transported, thereby obtaining secondary processed barley, thereby adjusting the ratio of monosaccharide content to polysaccharide content (monosaccharides / polysaccharides) to within a range of 0.002 to 0.100." This processed barley for beverages has stable extractability even when extracted with water of various hardnesses, making it possible to extract barley tea with a good aroma.

[0006] Patent Document 2 discloses "a method for producing a packaged barley tea beverage, comprising extracting roasted barley with an aqueous solvent to obtain an extract (extraction step), heating the extract to obtain a saccharified liquid (heating saccharification step), and filling the obtained saccharified liquid barley tea beverage into a container (filling step), wherein the barley tea beverage filled into the container has an oxalic acid content of 1.0 to 60.0 mg / 100 ml, a starch content of 0.2 to 235.0 mg / 100 ml, and a mass ratio of the total content of monosaccharides and disaccharides to the starch content ((monosaccharides + disaccharides) / starch) of 0.6 to 1000.0," and this packaged barley tea beverage can be sweetened without the addition of sugars or sweeteners.

[0007] Patent Document 3 describes a method for producing a packaged barley tea beverage containing roasted barley extract, characterized in that roasted barley is washed with an aqueous solvent to obtain washed roasted barley (washing step), the washed roasted barley is extracted with an aqueous solvent to obtain an extract (extraction step), the extract is cooled and filtered to obtain a barley tea beverage as a filtrate (cooling and filtering step), and the barley tea beverage is filled into a container (filling step). The barley tea beverage filled into the container contains citric acid, malic acid, succinic acid, lactic acid, formic acid, etc. and acetic acid (referred to as "organic acid content") is 0.2 to 120.0 mg / 100 ml, the oxalic acid content is 1.0 to 26.0 mg / 100 ml, and the starch content is 0.2 to 235.0 mg / 100 ml." This packaged barley tea beverage is a novel soft drink that can be used as an alternative to coffee, and can be called a "Japanese-style orzo-like beverage."

[0008] Furthermore, in order to prevent deterioration of barley tea over time, Patent Document 4 discloses a method for producing a packaged barley tea beverage containing roasted barley extract components (including mineral components) and mineral components other than the roasted barley extract components, characterized in that the roasted barley is extracted with mineral-containing water adjusted to a hardness of 10.0 to 80.0 mg / L to obtain an extract (extraction process), the extract is cooled and filtered to obtain a barley tea beverage as a filtrate (cooling and filtration process), and the barley tea beverage is filled into a container (filling process). The oxalic acid content of the barley tea beverage filled into the container is 1.0 to 10.0 mg / 100 ml and the calcium content is 0.2 to 2.1 mg / 100 ml. This packaged barley tea beverage contains mineral components, yet the occurrence of aggregation and precipitation can be suppressed.

[0009] Recently, barley tea has been made into powder (granules) that can be dissolved in water or hot water to make a drinkable barley tea beverage (see, for example, Non-Patent Document 1). Powdered (granular) barley tea is easy to store for long periods of time, and is convenient because when you want to drink it, you can simply put the powder in a cup and add water to make a barley tea beverage. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Application Publication No. 2020-68759 [Patent Document 2] Japanese Patent Application Publication No. 2019-154306 [Patent Document 3] Japanese Patent Application Publication No. 2019-154305 [Patent Document 4] Japanese Patent Application Publication No. 2019-154304 [Non-Patent Document 1] Ito En Co., Ltd., "Smooth Healthy Mineral Barley Tea," [searched September 23, 2020]<URL:https: / / www.itoen.jp / products / detail.php?id=382> Summary of the Invention [Problem to be solved by the invention]

[0011] The present inventors have conducted extensive research into whether it is possible to propose, as one aspect of satisfying new consumer needs for barley tea, a highly palatable granular barley tea that can be enjoyed as a relaxing drink, much like coffee or black tea. They investigated a flavor design for barley tea made by dissolving granules in water that differs from conventional thirst-quenching barley tea, and by adjusting the intensity of sweetness and bitterness, as well as the balance between each, they discovered the optimal flavor of barley tea as a palatable beverage that differs from conventional thirst-quenching barley tea.

[0012] Therefore, an object of the present invention is to provide barley tea with a different palatability from the taste of conventional thirst-quenching barley tea, specifically to provide a method for producing a barley extract-containing granular composition in which ferulic acid (evaluated as being derived from sweetness) and caffeic acid (evaluated as being derived from bitterness) and the balance thereof are adjusted, resulting in a barley tea beverage that can be perceived as having a stronger sweetness and bitterness than conventional thirst-quenching barley tea beverages.The present invention also provides a method for producing a barley extract-containing granular composition that, when used to produce a barley tea beverage, is highly rated for its sweetness, bitterness, and richness, and that, even after storage, exhibits a reduced burnt odor and maintains its sweetness. [Means for solving the problem]

[0013] One embodiment of the method for producing a granular composition containing barley extract of the present invention is characterized in that raw barley is heated to obtain heat-treated barley in which the ferulic acid content is adjusted to 0.000010 to 0.0080 mg / 100 g and the caffeic acid content is adjusted to 0.000010 to 0.0040 mg / 100 g (heating step), the heat-treated barley is extracted with an aqueous solvent to obtain an extract in which the ferulic acid content is adjusted to 0.00030 to 0.17 mg / 100 g and the caffeic acid content is adjusted to 0.00050 to 0.30 mg / 100 g, and the extract is then granulated.

[0014] The method for producing the barley extract-containing granular composition of the above embodiment is a method for producing a barley extract-containing granular composition that has a stronger sweetness and bitterness than conventional thirst-quenching barley tea beverages and a more concentrated barley tea beverage by adjusting the concentrations of ferulic acid, an indicator of sweetness, and caffeic acid, an indicator of bitterness, during heating and extraction of the raw barley.

[0015] One embodiment of the barley extract-containing granular composition of the present invention is characterized in that the ferulic acid content is 0.014 to 8.16 mg / 100 g and the caffeic acid content is 0.024 to 14.40 mg / 100 g.

[0016] By adjusting the concentrations of ferralic acid, a sweet component, and caffeic acid, a bitter component, within the above ranges, the barley extract-containing granular composition of the above embodiment becomes a barley tea beverage with a stronger sweetness and bitterness than conventional thirst-quenching barley tea beverages, and a stronger sense of concentration.

[0017] The present invention also provides a method for imparting sweetness to a barley extract-containing granular composition, comprising heating raw barley to obtain heat-treated barley in which the ferulic acid content is adjusted to 0.000010 to 0.0080 mg / 100 g and the caffeic acid content is adjusted to 0.000010 to 0.0040 mg / 100 g; extracting the heat-treated barley with an aqueous solvent to obtain an extract in which the ferulic acid content is adjusted to 0.00030 to 0.17 mg / 100 g and the caffeic acid content is adjusted to 0.00050 to 0.30 mg / 100 g; and granulating the extract. DETAILED DESCRIPTION OF THE INVENTION

[0018] A method for producing a granular composition containing a barley extract (hereinafter referred to as "the method for producing the granular composition") will be described below as one example of an embodiment of the present invention, although the present invention is not limited to this embodiment.

[0019] The method for producing the granular composition is characterized by heating raw barley to obtain heat-treated barley in which the ferulic acid content is adjusted to 0.000010 to 0.0080 mg / 100 g and the caffeic acid content is adjusted to 0.000010 to 0.0040 mg / 100 g (this step is referred to as the heating step), extracting the heat-treated barley with an aqueous solvent to obtain an extract in which the ferulic acid content is adjusted to 0.00030 to 0.17 mg / 100 g and the caffeic acid content is adjusted to 0.00050 to 0.30 mg / 100 g (this step is referred to as the extraction step), and granulating the extract.

[0020] <Raw material barley> Examples of raw barley include barley such as hulled barley (Nijo, Shijo, Rokujo, etc.) and naked barley, processed barley by soaking or enzyme processing, and improved varieties of barley such as barley with a high beta-glucan content, amylose-free barley, and low-polyphenol barley. Examples of two-rowed barley include varieties such as Hindmarsh, Metcalf, Scope, Commander, Houshun, and Mikamo Golden. 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 material barley 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. By ensuring that the ferulic acid and caffeic acid contents of the raw barley are within the above ranges, it becomes easier to adjust the ferulic acid and caffeic acid contents of the heat-treated barley in the subsequent heating step. From this viewpoint, the ferulic acid content of the raw material barley is preferably 0.010 to 100 mg / 100 g, and more preferably 0.10 to 80.00 mg / 100 g. / 100g It is more preferable that: The caffeic acid content of the raw material barley 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.

[0022] The raw material barley preferably has a ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) of 0.05 to 200.00. By ensuring that the ratio of the ferulic acid content to the caffeic acid content of the raw barley 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 barley in the subsequent heating step. From this 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. The content and ratio of ferulic acid and caffeic acid in the raw material barley can be adjusted to fall within the above range by selecting the variety, harvest time, cultivation conditions, etc.

[0023] <Heating process> The heating step is a step of obtaining heat-treated barley by heating the raw barley so that the ferulic acid content is 0.000010 to 0.0080 mg / 100 g and the caffeic acid content is 0.000010 to 0.0040 mg / 100 g, and can be carried out by roasting the raw barley. By ensuring that the content of ferulic acid and caffeic acid in the heat-treated barley is within the above range, it becomes easier to adjust the content of ferulic acid and caffeic acid in the extract in the subsequent extraction step. From this perspective, the ferulic acid content of heat-treated barley 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. The caffeic acid content of the heat-treated barley 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.

[0024] The heat-treated barley preferably has a ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) of 0.010 to 80.00. By ensuring that the ratio of the ferulic acid content to the caffeic acid content of the heat-treated barley is within the above range, a beverage with a moderate roasted aroma can be obtained, and it becomes easier to adjust the ratio of the ferulic acid content to the caffeic acid content of the extract in the subsequent extraction process. From this viewpoint, the ratio of the ferulic acid content to the caffeic acid content is more preferably 0.25 to 40.00, and even more preferably 0.30 to 20.00. Ferulic acid tends to increase with rapid heating, while caffeic acid tends to increase with gentle heating, so the contents and ratios can be adjusted by appropriately adjusting the heating conditions.

[0025] The ferulic acid and caffeic acid contents of raw barley and heat-treated barley can be measured using an ACQUITY UPLC system (Waters).

[0026] The heating process is not particularly limited, but it is preferable to have a first heating process to obtain first-heated barley and a second heating process to obtain heat-treated barley, and to perform two-stage heating under different conditions such as temperature. In the primary heating step, it is preferable to heat the raw material barley so that the ferulic acid content is 0.000010 to 0.0050 mg / 100 g and the caffeic acid content is 0.000010 to 0.0010 mg / 100 g to obtain the primarily heated barley. By ensuring that the content of ferulic acid and caffeic acid in the first-heated barley is within the above range in the first heating step, it becomes easier to adjust the content of ferulic acid and caffeic acid in the heat-treated barley in the second heating step. From this perspective, the ferulic acid content of the primarily heated barley 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. The caffeic acid content of the primarily heated barley 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 barley in the second heating step to the ferulic acid content of the first-heated barley in the first heating step (first-heated ferulic acid / second-heated ferulic acid) to 0.010 to 1.00. By doing this, the raw material barley is expanded by the primary heating to reduce the ferulic acid content, and by adjusting the amount of ferulic acid, it becomes possible to adjust the caffeic acid content during the secondary heating. From this viewpoint, the ratio of first-heated ferulic acid to second-heated 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, the raw barley is heated at a temperature of 150 to 400°C for 10 to 120 seconds to obtain primarily heated barley, and in the secondary heating step, the primarily heated barley is preferably heated at a temperature of 100 to 300°C for 240 to 1200 seconds. By using this type of heating, the raw barley is swelled appropriately in the first heating step, adjusting the content of ferulic acid, a sweet component, and the primarily heated barley is uniformly roasted in the second heating step, adjusting the content of caffeic acid, a bitter component. From this perspective, in the primary heating process, the barley is heated at a temperature of 200-370°C for 15-90 minutes. Second It is more preferable to heat it for 20 to 70 minutes at a product temperature of 260 to 340°C. Second In the secondary heating step, the barley is heated at a temperature of 140 to 280°C for 360 to 1080°C. Second It is more preferable to heat it for a short time, and the product temperature should be 180-260℃ and 480-960℃. Second It is more preferable to heat the mixture for a short time. The product temperature (surface temperature) of the raw barley can be measured using a contact temperature measuring device (manufactured by Hozan Co., Ltd.) or a non-contact infrared measuring device (manufactured by Hioki E.E. Co., Ltd.), and the product temperature (core temperature) of the primary heated barley and heat-treated barley can be measured using a core thermometer (manufactured by Tanita Co., Ltd. or A&D Co., Ltd.).

[0029] The primary heating step preferably involves heat transfer by contact with the raw barley. Specifically, it is preferable to contact the raw barley with a heating body having a specific heat of 0.025 to 1.200 J / kg·K for 10 to 90 seconds, over 30% of the barley's volume. It is more preferable to contact the raw barley with a heating body having a specific heat of 0.040 to 1.000 J / kg·K for 15 to 85 seconds, over 35% of the barley's volume, and it is particularly preferable to contact the raw barley with a heating body having a specific heat of 0.050 to 0.900 J / kg·K for 20 to 80 seconds, over 38% of the barley's volume. Heating with a heating body can efficiently adjust the amount of ferulic acid, among other things. Ferulic acid tends to increase when heat is applied rapidly from multiple directions. The heating body in the primary heating step is a body that provides heat to the raw material barley by heat transfer, and is preferably a body that provides heat transfer, and is made of an inorganic material or a metallic material, etc. Examples include various inorganic bodies such as iron plates and silicon plates, metal bodies, various inorganic particles such as silica sand, calcium particles, and ceramic particles, and metal particles. More specifically, it is preferable to heat the raw barley while mixing it with a heating body such as heated sand and fluidizing it. By this heating, roasting and swelling of the barley can be preferably carried out simultaneously and / or separately. As a method for mixing the heating body and the raw material barley, it is preferable to stir the heating body and the raw material barley together.

[0030] In the secondary heating step, heat is preferably transferred to the raw barley by a fluid, for example, by contacting the raw barley with heated gas, steam, superheated steam, or the like, and the caffeic acid content tends to increase by heating the raw barley evenly from the surface to the center and gradually increasing the product temperature. The fluid is preferably a heated gas such as oxygen, nitrogen, or air. In this case, the fluid may contact the raw material barley by natural convection or by forced convection. In this case, the fluid may be sprayed directly onto the raw material barley, or may flow parallel to the direction in which the barley is moving. More specifically, a heated fluid can be introduced into the furnace, and the primary heated barley can be brought into contact with the fluid while moving through the heating furnace. Alternatively, heated steam or superheated steam can be mixed into the heating furnace to roast the barley. Furthermore, in the secondary heating process, it is preferable to heat the expanded primarily heated barley uniformly all the way to the center, and in the secondary heating process, it is preferable to adjust the ratio of the surface temperature to the center temperature of the secondary heated barley (surface temperature / center temperature) to 0.70 to 1.20, more preferably 0.80 to 1.10, and particularly preferably 0.90 to 1.05.

[0031] <Other processes> Between the primary heating step and the secondary heating step, any one or more of the following steps can be inserted: a cooling step for lowering the temperature of the primarily heated barley, a transporting step for transporting the primarily heated barley, a stirring step for stirring the primarily heated barley, and an additional roasting step for further roasting.

[0032] (cooling process) To adjust the flavor of the cooked barley, it can be cooled after the primary heating. In this case, the cooling method is not particularly limited. Examples include standing to cool, air cooling, and water cooling. Furthermore, in order not to interfere with the secondary heating, the degree of cooling is preferably such that the temperature at the center of the primarily heated barley does not decrease. Specifically, the change in surface temperature of the primarily heated barley is preferably 20°C or more and 100°C or less, and more preferably 30°C or more and 80°C or less. Furthermore, the change in temperature at the center of the primarily heated barley is preferably 30°C or less, and more preferably 10°C or less.

[0033] (Transportation process) The primarily heated barley can be transported by any means and then subjected to the secondary heating step, in which case the primarily heated barley can be cooled at the same time. The conveying means is not particularly limited, and examples thereof include vehicles, belt conveyors, and other conveying means.

[0034] (stirring process) The primary heated barley can be stirred by any means and then subjected to the secondary heating step. Stirring stabilizes the quality of the barley, such as the degree of roasting, flavor, and swelling rate. Cooling of the primary heated barley can also be performed at the same time. The stirring means is not particularly limited.

[0035] (Additional roasting process) The primarily heated barley may be further roasted, if necessary. This roasting can be carried out by any of known roasting methods, such as hot air roasting, sand roasting, far-infrared roasting, open-pot roasting, rotary drum roasting, and medium roasting, or by a combination of two or more of these methods.

[0036] <Extraction process> The extraction step is a step of extracting the heat-treated barley with an aqueous medium to obtain an extract having a ferulic acid content of 0.00030 to 0.17 mg / 100 g and a caffeic acid content of 0.00050 to 0.30 mg / 100 g. By ensuring that the contents of ferulic acid and caffeic acid in the extract are within the above ranges, the sweetness and bitterness intensities can be adjusted, resulting in the optimal barley tea flavor as a beverage of choice. From this viewpoint, the ferulic acid content in 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. The caffeic acid content in 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.

[0037] The ratio of the ferulic acid content to the caffeic acid content in the extract (ferulic acid / caffeic acid) is preferably 0.0090 to 50.00. By ensuring that the ratio of the ferulic acid content to the caffeic acid content in the extract is within the above range, a barley extract beverage with a pleasant roasted aroma when consumed can be obtained. From this 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.

[0038] The extraction step can be carried out, for example, by soaking the heat-treated barley in an aqueous medium such as water or hot water for a predetermined period of time, and the amounts of ferulic acid and caffeic acid extracted in the extract and the ratio of ferulic acid to caffeic acid can be adjusted by adjusting the extraction conditions. As the aqueous medium, tap water, natural water, deep sea water, etc. can be used. From this viewpoint, the extraction step is preferably performed by immersing the material in a 3 to 50-fold amount of aqueous medium at 40 to 120°C for 10 to 80 minutes, and more preferably in a 5 to 40-fold amount of aqueous medium at 60 to 110°C for 15 to 70 minutes. The contents and ratios 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 filtration process> The extract obtained as described above is preferably immediately cooled and then filtered, although the cooling and filtration step can be omitted. Rapid cooling can further promote the precipitation or suspension of substances that cause turbidity, which not only more reliably prevents the occurrence of suspension or precipitation in the final grain tea beverage, but also shortens the production time. The method of rapid cooling is not particularly limited, but in consideration of cooling efficiency, it is preferable to rapidly cool the material to about 5 to 30°C using, for example, a plate-type heat exchanger. The filtration method is preferably a combination of centrifugal filtration and shape selective filtration, and shape selective filtration is particularly effective.

[0040] <Mixing process> The blending step is a step in which the concentration and pH of the liquid that has been subjected to the cooling and filtering step are adjusted to obtain a blended liquid, and in some cases additives may be added.

[0041] <Concentration process> The concentration step is a step of concentrating the extract to obtain a concentrate containing the barley extract. The extract to be concentrated is a liquid whose main component is the extract obtained in the extraction step, cooling step, and filtration step. Examples of the liquid extract include a liquid consisting of only the extract, a diluted liquid of the extract, a mixture of the extracts, or a liquid obtained by adding an additive to any of the above liquids. The term "main component" includes the meaning that other components may be contained within a range that does not impair the function of the main component. In this case, the content of the main component is not specified, but is preferably 95% by mass or more, more preferably 98% by mass or more, and even more preferably 99% by mass or more. Examples of additives include emulsifiers and antioxidants. The extract can be concentrated by a conventionally known method, for example, by concentrating under reduced pressure or by using an evaporative concentrator.

[0042] <Granulation process> The granulation step is a step in which the water content of the extract is evaporated to form granules, thereby obtaining a granular composition containing a barley extract. The extract to be granulated is a liquid whose main component is the extract obtained in the extraction process, and examples thereof include a liquid consisting of only the extract, a liquid obtained by diluting the extract, a liquid obtained by mixing two or more extracts, or a liquid obtained by adding an additive to any of the above liquids. The term "main component" includes the meaning that other components may be contained within a range that does not impair the function of the main component. In this case, the content of the main component is not specified, but is preferably 95% by mass or more, more preferably 98% by mass or more, and even more preferably 99% by mass or more. Examples of additives include emulsifiers and antioxidants.

[0043] To prepare the extract in granular form, for example, the extract may be concentrated as necessary, heat sterilized, and then granulated to obtain a granular composition containing a barley extract. The concentration can be carried out by a conventionally known method, for example, by concentrating under reduced pressure or by using an evaporative concentrator.

[0044] Granulation can be carried out by a conventionally known method, such as a granulation method using an agitation granulator, a granulation method using a fluidized bed granulator, a granulation method using a combined fluidized bed granulator, a granulation method using a compression granulator or a tablet press, a granulation method using a spray-drying granulator, a granulation method using a disintegrating granulator, or a vacuum freezing method. Among these, the granulation method using a spray-drying granulator (spray-drying method) is preferred because it can suppress heat damage and stably produce granules of uniform size and shape. The spray-drying method is a method of granulating by spraying the extract in a mist and drying it instantly.

[0045] <Granular composition containing barley extract> The barley extract-containing granular composition is characterized by having a ferulic acid content of 0.014 to 8.16 mg / 100 g and a caffeic acid content of 0.024 to 14.40 mg / 100 g. By adjusting the concentrations of ferralic acid, which is a sweet component, and caffeic acid, which is a bitter component, to the above ranges, it is possible to produce a barley tea beverage that has a stronger sweetness and bitterness than conventional thirst-quenching barley tea beverages when dissolved in water or hot water, and that has a stronger sense of concentration. From this viewpoint, the ferulic acid content is preferably 0.16 to 6.24 mg / 100 g, more preferably 0.90 to 5.50 mg / 100 g, and particularly preferably 1.58 to 4.80 mg / 100 g, and the caffeic acid content is preferably 0.24 to 9.60 mg / 100 g, more preferably 1.30 to 8.50 mg / 100 g, and particularly preferably 2.40 to 7.20 mg / 100 g.

[0046] The barley extract-containing granular composition preferably has a ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) of 0.0080 to 45.00. By setting the ratio of ferulic acid to caffeic acid within this range, the balance between sweetness and bitterness is just right, and when made into a barley tea beverage, it becomes a beverage that has a moderate sweetness. From this viewpoint, the ratio of the ferulic acid content to the caffeic acid content (ferulic acid / caffeic acid) is more preferably 0.040 to 25.00, further preferably 0.10 to 20.00, and particularly preferably 0.15 to 15.00.

[0047] The barley extract-containing granular composition preferably has a barley solids content in the granules of 30.1 to 100.0%, more preferably 43.0 to 100.0%, and even more preferably 80.0 to 100.0%.

[0048] The barley extract-containing granular composition is preferably made soluble in an aqueous medium, although there are no particular limitations on this. Examples of aqueous media include tap water, natural water, deep sea water, pure water, and ion-exchanged water. It is preferably dissolved in an aqueous medium at 5 to 90°C, and in this case, it is preferably diluted 5 to 200 times, particularly 8 to 190 times, and further 10 to 180 times to form a barley tea beverage.

[0049] <Packaging> The barley extract-containing granular composition can be packaged in a three-sided sealed bag, and is preferably packaged in stick-shaped bags. When packaged in bags, it is preferable to package 20 g to 200 g, and particularly 40 g to 100 g, per bag. When packaged in stick-shaped bags, it is preferable to package an amount corresponding to one cup (approximately 200 ml), for example, 0.5 g to 3 g, and particularly 1.5 g to 2 g, per bag.

[0050] In this specification, when the expression "X to Y" (X and Y are any numbers) is used, it includes the meaning of "X or more and Y or less", as well as "preferably larger than X" and "preferably smaller than Y", unless otherwise specified. [Example]

[0051] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0052] <Test 1> The following Examples 1 to 20 and Comparative Examples 1 to 8 were prepared and subjected to the following tests.

[0053] Example 1 Ferulic acid and caffeic acid at 20.00 mg / 100g , 0.40mg / 100g A heating element (calcium granules, particle size 1mm) in an amount 15 times the amount of raw barley contained was placed in a frying pan (26cm diameter), and the entire heating element was heated to a uniform temperature of 280°C while shaking the frying pan to mix. After confirming that the temperature had reached 280°C, 20g of raw barley (variety: Legacy, Six-row barley) was placed on top of the heating element, and the frying pan was quickly shook vigorously to ensure that the entire barley was enveloped in the heating element, and the heating element was heated for 30 seconds. After heating, the heating element was separated from the raw barley material to obtain the primary heated barley (primary heating process). At this time, the barley's product temperature reached 260°C. The product temperature of the barley during the primary heating process was measured using a radiation thermometer.

[0054] Next, 100 g of the obtained primarily heated barley was left to stand at room temperature for 30 seconds (product temperature 200°C), and then placed in a batch roaster (TG-5, 5 kg, manufactured by Tokyo Sanki Co., Ltd.). The number of burners was adjusted so that the product temperature of the barley reached 240°C while the rotating drum inside the roaster was rotated, and the barley was heated for 840 seconds to obtain secondarily heated barley (secondary heating step). The obtained heat-treated barley was then cooled by airflow from below while being stirred (product temperature 20°C). The cooling time was 300 seconds. The product temperature of the barley during the secondary heating step was measured using a contact thermometer.

[0055] The heat-treated barley was soaked in water 20 times its weight and extracted at 98°C for 50 minutes. The liquid was filtered through an 80-mesh filter and then cooled to below 15°C to obtain an extract. The extract was then passed through a centrifuge (Westfalia OSD2) at 10,000 rpm and a flow rate of 8 L / min to produce a filtrate. Sodium bicarbonate was added to the obtained filtrate to adjust the pH to 6.1 to prepare a prepared liquid. This prepared liquid was concentrated in an evaporator (machine name: YFLC-AI-700) by heating at 50°C to prepare a concentrated liquid with a Brix of 35.0%. This concentrated liquid was dried using a spray dryer (machine name: B-290 manufactured by Buchi) so that the moisture content was 6% or less, to prepare granules.

[0056] <Example 2> A barley extract-containing granular composition was prepared in the same manner as in Example 1, except that in the secondary heating step in Example 1, the amount of primarily heated barley was changed to 200 g and the barley temperature was changed to 200°C.

[0057] Example 3 A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of the heating element in the primary heating step in Example 1 was changed to 25 times the amount of raw barley and the temperature reached by the heating element was changed to 320°C (barley product temperature: 300°C).

[0058] Example 4 A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of the heating element in the primary heating step in Example 1 was 25 times the amount of raw barley, the temperature reached by the heating element was changed to 320°C (barley product temperature: 300°C), the amount of primary heated barley in the secondary heating step was changed to 200g, and the barley product temperature was changed to 200°C.

[0059] <Example 5> A granular composition containing barley extract was prepared in the same manner as in Example 2, except that the amount of the heating element in the primary heating step in Example 2 was changed to 22 times the amount of raw barley and the temperature reached by the heating element was changed to 310°C (barley product temperature: 290°C).

[0060] Example 6 A barley extract-containing granular composition was prepared in the same manner as in Example 4, except that in the secondary heating step in Example 4, the amount of primarily heated barley was changed to 130 g and the barley temperature was changed to 230°C.

[0061] Example 7 A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of heating element in the primary heating step in Example 1 was 22 times the amount of raw barley, the temperature reached by the heating element was changed to 310°C (barley product temperature: 290°C), the amount of primary heated barley in the secondary heating step was changed to 130g, and the barley product temperature was changed to 230°C.

[0062] Example 8 A granular composition containing barley extract was prepared in the same manner as in Example 7, except that the secondary heating process in Example 7 was replaced with the conditions of the primary heating process, and the amount of heating body was 15 times the amount of the primary heated barley, and the temperature reached by the heating body and the heating time were changed to 200°C (barley product temperature: 180°C) and 120 seconds, respectively.

[0063] Example 9 A granular composition containing barley extract was prepared in the same manner as in Example 7, except that the primary heating step in Example 7 was replaced with the conditions of the secondary heating step, the primary heated barley was used as the raw barley, and the temperature inside the kettle and heating time were changed to 280°C and 120 seconds, respectively.

[0064] Example 10 A barley extract-containing granular composition was prepared in the same manner as in Example 1, except that the primary heating step in Example 1 was replaced with the conditions of the secondary heating step, with the primary heated barley used as raw barley, the temperature inside the kettle and the heating time changed to 280°C and 120 seconds, respectively, and the secondary heating step was replaced with the conditions of the primary heating step, with the amount of heating body being 20 times the amount of the primary heated barley, and the temperature reached by the heating body and the heating time changed to 200°C (barley product temperature: 180°C) and 120 seconds, respectively.

[0065] Example 11 A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of the heating element in the primary heating step in Example 1 was 20 times the amount of raw barley, the temperature reached by the heating element was changed to 300°C (barley product temperature: 280°C), the amount of primary heated barley in the secondary heating step was changed to 150g, and the barley product temperature was changed to 220°C.

[0066] Example 12 A granular composition containing barley extract was prepared in the same manner as in Example 11, except that the secondary heating step in Example 11 was replaced with the conditions of the primary heating step, the amount of heating body was 25 times the amount of the primary heated barley, and the temperature reached by the heating body and the heating time were changed to 220°C (barley product temperature: 200°C) and 150 seconds, respectively.

[0067] Example 13 A granular composition containing barley extract was prepared in the same manner as in Example 11, except that the primary heating step in Example 11 was replaced with the conditions of the secondary heating step, and the amount of raw barley was changed from 100 g of primary heated barley to 80 g, and the barley temperature and heating time were changed to 300°C and 150 seconds, respectively.

[0068] Example 14 A barley extract-containing granular composition was prepared in the same manner as in Example 1, except that the primary heating step in Example 1 was replaced with the conditions of the secondary heating step, with 80 g of raw barley used instead of 100 g of primarily heated barley, and the temperature inside the kettle and heating time changed to 300°C and 150 seconds, respectively; and the secondary heating step was replaced with the conditions of the primary heating step, with 25 times the amount of heating body compared to the primarily heated barley, and the temperature reached by the heating body and heating time changed to 220°C (barley product temperature: 200°C) and 150 seconds, respectively.

[0069] Example 15 A granular composition containing barley extract was prepared in the same manner as in Example 1, except that in the secondary heating step in Example 1, the amount of primarily heated barley was changed to 200 g, the barley temperature was changed to 210°C, and the temperature in the extraction step was changed to 110°C.

[0070] Example 16 A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of the heating element in the primary heating step in Example 1 was 25 times the amount of raw barley, the temperature reached by the heating element was changed to 310°C (barley product temperature: 290°C), and the time in the extraction step was changed to 70 minutes.

[0071] Example 17 In Example 11, a granular composition containing barley extract was prepared in the same manner as in Example 11, except that raw barley containing 0.080 mg / 100 mg of ferulic acid and 0.40 mg / 100 mg of caffeic acid, respectively, the amount of the heating element in the primary heating step was 22 times the amount of the raw barley, and the temperature reached by the heating element was changed to 310°C (barley product temperature: 290°C).

[0072] Example 18 In Example 11, a granular composition containing barley extract was prepared in the same manner as in Example 11, except that raw barley containing ferulic acid and caffeic acid of 9.00 mg / 100 mg and 0.39 mg / 100 mg, respectively, was used and the amount of heating body in the primary heating step was changed to 22 times the amount of raw barley.

[0073] Example 19 In Example 11, a granular composition containing barley extract was prepared in the same manner as in Example 11, except that raw barley containing ferulic acid and caffeic acid at 61.00 mg / 100 mg and 0.40 mg / 100 mg, respectively, was used and the amount of the heating element in the primary heating step was changed to 18 times the amount of the raw barley.

[0074] Example 20 In Example 11, a granular composition containing barley extract was prepared in the same manner as in Example 11, except that raw barley containing ferulic acid and caffeic acid of 82.00 mg / 100 mg and 0.42 mg / 100 mg, respectively, the amount of the heating element in the primary heating step was 18 times the amount of the raw barley, and the temperature reached by the heating element was changed to 290°C (barley product temperature: 270°C).

[0075] <Comparative Example 1> A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of the heating element in the primary heating step in Example 1 was 10 times the amount of raw barley and the temperature reached by the heating element was changed to 260°C (barley product temperature: 240°C).

[0076] <Comparative Example 2> A barley extract-containing granular composition was prepared in the same manner as in Example 1, except that in the secondary heating step in Example 1, the amount of primarily heated barley was changed to 80 g and the barley temperature was changed to 260°C.

[0077] <Comparative Example 3> A barley extract-containing granular composition was prepared in the same manner as in Comparative Example 1, except that in the secondary heating step in Comparative Example 1, the amount of primarily heated barley was changed to 200 g and the barley temperature was changed to 200°C.

[0078] <Comparative Example 4> A barley extract-containing granular composition was prepared in the same manner as in Example 1, except that in the secondary heating step in Example 1, the amount of primarily heated barley was changed to 220 g and the barley temperature was changed to 180°C.

[0079] <Comparative Example 5> A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of the heating element in the primary heating step in Example 1 was 30 times the amount of raw barley, the temperature reached by the heating element was changed to 340°C (barley product temperature: 320°C), the amount of primary heated barley in the secondary heating step was changed to 200g, and the barley product temperature was changed to 200°C.

[0080] <Comparative Example 6> A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of the heating element in the primary heating step in Example 1 was 25 times the amount of raw barley, the temperature reached by the heating element was changed to 320°C (barley product temperature: 300°C), the amount of primary heated barley in the secondary heating step was changed to 220g, and the temperature inside the kettle was changed to 180°C.

[0081] <Comparative Example 7> A granular composition containing barley extract was prepared in the same manner as in Comparative Example 2, except that the amount of the heating element in the primary heating step in Comparative Example 2 was 25 times the amount of raw barley and the temperature reached by the heating element was changed to 320°C (barley product temperature: 300°C).

[0082] <Comparative Example 8> A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of the heating element in the primary heating step in Example 1 was 30 times the amount of raw barley and the temperature reached by the heating element was changed to 340°C (barley product temperature: 320°C).

[0083] <Measurement of ferulic acid and caffeic acid content> In preparing the barley extract-containing granular compositions of Examples 1 to 20 and Comparative Examples 1 to 8, the ferulic acid and caffeic acid contents of the raw barley, the primary heated barley (raw barley after the primary heating step), the heat-treated barley (raw barley after the secondary heating step), the extract, and the granular composition were measured. The results are shown in Table 1 below. The respective contents are shown in Tables 1 to 3 below. The respective measurement methods are as follows.

[0084] (Ferulic acid and caffeic acid content of raw barley) 100 mg of raw barley ground in a mixer mill (Retsch, MM400) was weighed out, 5 ml of 0.5 N sodium hydroxide was added, and hydrolysis was carried out at 60°C for 90 minutes. The mixture was acidified with 6 N hydrochloric acid and centrifuged at 3000 rpm for 10 minutes, after which the precipitate was removed. 2 ml of 1-butanol was added to the supernatant and extracted (twice), followed by high-performance liquid chromatography (HPLC) using an ACQUITY UPLC system (Waters) under the following analytical conditions: HPLC conditions: Column: Waters ACQUITY UPLC BEH C18 Column, 130A, 1.7 μm, 2.1 mm x 100 mm Flow rate: 0.61ml / min Temperature: 40℃ Injection amount: 5μm Mobile phase A: A: water / phosphoric acid = 100:0.1 Mobile phase B: Acetonitrile Detection wavelength: 325 nm

[0085] (Ferulic acid and caffeic acid content in first-heated barley) 100 mg of primary heated barley pulverized in a mixer mill (Retsch, MM400) was weighed out, and 5 ml of 0.5 N sodium hydroxide was added thereto, followed by hydrolysis at 60°C for 90 minutes. The mixture was acidified with 6N hydrochloric acid, centrifuged at 3000 rpm for 10 minutes, the precipitate was removed, and 2 ml of 1-butanol was added to the supernatant for extraction (twice). Then, high-performance liquid chromatography (HPLC) was performed using an ACQUITY UPLC system (Waters) under the following analytical conditions. HPLC conditions: Column: Waters ACQUITY UPLC BEH C18 Column, 130A, 1.7 μm, 2.1 mm x 100 mm Flow rate: 0.61ml / min Temperature: 40℃ Injection amount: 5μm 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 heat-treated barley) 100 mg of heat-treated barley ground in a mixer mill (Retsch, MM400) was weighed out, 5 ml of 0.5 N sodium hydroxide was added, and hydrolysis was carried out at 60°C for 90 minutes. The mixture was acidified with 6 N hydrochloric acid and centrifuged at 3000 rpm for 10 minutes, after which the precipitate was removed. 2 ml of 1-butanol was added to the supernatant and extracted (twice), followed by high-performance liquid chromatography (HPLC) using an ACQUITY UPLC system (Waters) under the following analytical conditions: HPLC conditions: Column: Waters ACQUITY UPLC BEH C18 Column, 130A, 1.7 μm, 2.1 mm x 100 mm Flow rate: 0.61ml / min Temperature: 40℃ Injection amount: 5μm 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 extract) The extract was subjected to high performance liquid chromatography (HPLC) using an ACQUITY UPLC system (Waters) under the following analytical conditions. HPLC conditions: Column: Waters ACQUITY UPLC BEH C18 Column, 130A, 1.7 μm, 2.1 mm x 100 mm Flow rate: 0.61ml / min Temperature: 40℃ Injection amount: 5μm Mobile phase A: A: water / phosphoric acid = 100:0.1 Mobile phase B: Acetonitrile Detection wavelength: 325 nm

[0088] (Ferulic acid and caffeic acid content in granular composition) The granular composition was diluted with ion-exchanged water to a Bx of 8.0, and measured by high performance liquid chromatography (HPLC) using an ACQUITY UPLC system (Waters) under the following analytical conditions. The measurement results were multiplied by the dilution ratio to determine the amount of ferulic acid and caffeic acid in the granular composition. HPLC conditions: Column: Waters ACQUITY UPLC BEHC18 Column, 130A, 1.7 μm, 2.1 mm x 100 mm Flow rate: 0.61ml / min Temperature: 40℃ Injection amount: 5μm Mobile phase A: A: water / phosphoric acid = 100:0.1 Mobile phase B: acetonite Detection wavelength: 325 nm

[0089] [Table 1]

[0090] [Table 2]

[0091] [Table 3]

[0092] <Measurement of soluble solids (Brix)> The soluble solids (Bx.) of the barley extract-containing granular compositions of Examples 1 to 20 and Comparative Examples 1 to 8 were measured using a soluble solids measuring device (RX-DD7α-Tea, manufactured by Atago Co., Ltd.) The results are shown in Tables 1 to 3 above.

[0093] <Sensory evaluation test> The prepared barley extract-containing granular composition was diluted with pure water to a Bx of 0.5 to prepare a sensory sample. Ten panelists engaged in the development and production of barley tea were selected and compared with Controls 1, 2, 3, and 4, and the evaluation was carried out according to the following method. After consensus, the most common evaluation was adopted, and the overall evaluation was also adopted, and the results are shown in Tables 1 to 3 above.

[0094] Control 1: 5 g of barley flour (Yamakiya no Kosen, Shizuoka Yamakiya Co., Ltd.) was dissolved in 200 g of boiling water. Control 2: 5 g of barley flour (Yamakiya no Kosen, 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 (Tremolinos ORZO·MONDO), and the mixture was left to stand for 1 minute to obtain an extract. Control 4: 200 g of boiling water was added to 25 g of orzo (Trimoli ORZO·MONDO), and the mixture was left to stand for 1 minute to obtain an extract.

[0095] <Flavor evaluation> =Sweetness that lingers on the tongue= The evaluation was based on the evaluation terms used by the Japan Household Regular Coffee Industry Association. The sweetness referred to here refers to the "sweetness" of the taste, the "sweet aftertaste," and the "richness." (When consumed at 5°C or 60°C) 4: Smooth and pleasantly sweet on the tongue 3: Smooth but with a slightly lingering sweetness (weaker than Control 2) or slightly less sweet (stronger than Control 1) 2: Slightly sticky sweetness (slightly weaker than Control 2) or faint sweetness (slightly stronger than Control 1) 1: Sticky sweetness (same as control 2) or no sweetness at all (same as control 1)

[0096] =Bitter aftertaste= The evaluation was based on the evaluation terms used by the Japan Household Regular Coffee Industry Association. The bitterness referred to here refers to the tastes "bitter," "clean bitter," "sharp bitter," "lingering bitterness," and "piercing bitterness." (When consumed at 5°C or 60°C) 4: Sharp and mellow bitterness can be felt. 3: Sharp bitterness is felt and lingers slightly (weaker than control 4) or weak bitterness is felt (stronger than control 3) 2: A stinging bitterness is felt (slightly weaker than Control 4) or a faint bitterness is felt (slightly stronger than Control 3) 1: A strong, lingering, stinging bitterness (similar to Control 4) or no bitterness at all (similar to Control 3).

[0097] =Overall rating= ◎ (very good): A total score of 14 or more. The balance of sweetness and bitterness that lingers in the mouth is excellent, making it an excellent beverage to enjoy as a leisure drink. Good (Good): A total score of 10 to 13 points. The sweetness and bitterness that linger in the mouth are well balanced, making it suitable for consumption as a beverage of choice. △ (usual): Total score is 8 to 9 points. The sweetness and bitterness that lingers in the mouth are well balanced, making it somewhat suitable for consumption as a beverage of choice. × (poor): The total score is 7 or less. The balance of sweetness and bitterness that lingers in the mouth is poor, making it unsuitable for consumption as a beverage.

[0098] <Test 2> Next, in order to examine the influence of the soluble solid content on the sensory samples, examples were prepared by the following method and sensory evaluations were 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.

[0099] <Example 21> In Example 11, the concentrate was concentrated so that the Bx. became 32.0, to obtain a granular composition containing barley extract.

[0100] <Example 22> In Example 11, the concentrate was concentrated so that the Bx. became 63.0, to obtain a granular composition containing barley extract.

[0101] = Sensory evaluation = ◎ (very good): A very good, concentrated barley tea drink. 〇 (good): As a barley tea beverage, it has a strong flavor and is good. △ (usual): As a barley tea beverage, the concentration is a little lacking, but within the acceptable range.

[0102] [Table 4]

[0103] <Test 3> In order to examine the effect of the ratio of ferulic acid content to caffeic acid content (ferulic acid / caffeic acid) in the above sensory samples, in addition to Examples 4, 8, 9 and 11, Example 23 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. The samples of Examples 4, 8, 9, 11, and 23 were stored in a dark place at 37°C for two weeks, then returned to room temperature and subjected to a sensory evaluation. The sensory evaluation was conducted by evaluating the roasted aroma when held in the mouth using the following evaluation items. As a control, a sample corresponding to each Example stored in a cool, dark place at 5°C was used.

[0104] Example 23 A granular composition containing barley extract was prepared in the same manner as in Example 7, except that the primary heating step in Example 7 was replaced with the conditions of the secondary heating step, the primary heated barley was used as the raw barley, and the barley temperature and heating time were changed to 180°C and 150 seconds, respectively.

[0105] = Sensory evaluation = ◎ (very good): The roasted aroma is equivalent to that of the control. 〇 (good): The roasted aroma is stronger than the control, or slightly weaker than the control. △ (usual): Slightly more burnt than the control, or a weaker roasted barley aroma than the control.

[0106] [Table 5]

[0107] <Test 4> In order to examine the influence of the ratio of the ferulic acid content in the second heating step to the ferulic acid content in the first heating step of the raw barley (first heating ferulic acid / second heating ferulic acid) on the sensory samples, the following sensory evaluation was carried out using Examples 11, 15, 24, 25, and 26. Examples 24, 25, and 26 were prepared as follows. The sensory evaluation was conducted based on the following evaluation method, with the remainder being the same as in Test 1. The results are shown in Table 6 below. To determine the L value, 20 g of sample barley was ground in a hand mill for 20 seconds, and the entire amount of ground barley was placed in a cell and evenly leveled. After leveling, the reflected color was measured three times using an SE7700 manufactured by Nippon Denshoku Industries Co., Ltd., and the average was used as the value. The samples of Examples 11, 15, 24, 25, and 26 were stored in a dark place at 37°C for 2 weeks, then returned to room temperature and subjected to a sensory evaluation. The sensory evaluation was performed by evaluating the sweetness when placed in the mouth using the following evaluation items. As a control, a sample corresponding to each Example stored in a cool, dark place at 5°C was used.

[0108] Example 24 A barley extract-containing granular composition was prepared in the same manner as in Example 1, except that the amount of primarily heated barley in Example 1 was changed to 50 g and the barley temperature was changed to 300°C.

[0109] Example 25 A granular composition containing barley extract was prepared in the same manner as in Example 1, except that the amount of heating element in the primary heating step in Example 1 was 17 times the amount of raw barley, the temperature reached by the heating element was changed to 290°C (barley product temperature 270°C), and in the secondary heating step, the amount of primarily heated barley was changed to 60g and the barley product temperature to 300°C.

[0110] Example 26 A granular composition containing barley extract was prepared in the same manner as in Example 4, except that the temperature reached by the heating element in Example 4 was changed to 310°C (barley product temperature: 290°C) and the barley product temperature in the secondary processing step was changed to 210°C.

[0111] [Table 6]

[0112] =Overall rating= ◎ (very good): The sweetness was equivalent to the control, and it was very good. 〇 (good): Compared to the control, the sweetness is slightly inferior, but still good △ (usual): Compared to the control, the sweetness is slightly inferior.

[0113] (Consideration) It has been discovered that by heating raw barley to obtain heat-treated barley in which the ferulic acid content is adjusted to 0.000010 to 0.00080 mg / 100 g and the caffeic acid content is adjusted to 0.000010 to 0.0040 mg / 100 g (heating step), and then extracting the heat-treated barley with an aqueous solvent to produce an extract in which the ferulic acid content is adjusted to 0.00030 to 0.17 mg / 100 g and the caffeic acid content is adjusted to 0.00050 to 0.30 mg / 100 g, it is possible to produce a barley extract-containing granular composition that serves as a barley tea beverage with a good balance of sweetness and bitterness and is suitable for palate.

Claims

1. The raw material barley is primarily heated using a heater at a product temperature of 150 to 400°C for 10 to 120 seconds to obtain primarily heated barley, and the primarily heated barley is then secondarily heated by heat transfer using a fluid at a product temperature of 100 to 300°C for 240 to 1200 seconds to obtain heat-treated barley in which the ferulic acid content is adjusted to 0.000010 to 0.0080 mg / 100 g and the caffeic acid content is adjusted to 0.000010 to 0.0040 mg / 100 g (heating step); The heat-treated barley is extracted with an aqueous solvent to obtain an extract having a ferulic acid content adjusted to 0.00030 to 0.17 mg / 100 g and a caffeic acid content adjusted to 0.00050 to 0.30 mg / 100 g (extraction step); A method for producing a granular composition containing a barley extract, comprising granulating the extract.

2. 2. The method for producing a barley extract-containing granular composition according to claim 1, wherein the soluble solid content of the barley extract-containing granular composition is 30.1 to 100.0%.

3. The method for producing a granular composition containing a barley extract 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 granular composition containing a barley extract 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 of performing the primary heating and a secondary heating step of performing the secondary heating, The method for producing a barley extract-containing granular composition according to any one of claims 1 to 4, characterized in that in the primary heating step, the ferulic acid content of the raw barley is adjusted to 0.000010 to 0.0050 mg / 100 g, and the caffeic acid content is adjusted to 0.000010 to 0.0010 mg / 100 g.

6. The method for producing a granular composition containing a barley extract according to claim 5, characterized in that in the heating step, the ratio of the ferulic acid content in the raw barley in the first heating step to the ferulic acid content in the second heating step (first-heated ferulic acid / second-heated ferulic acid) is adjusted to 0.010 to 1.

00.

7. The method for producing a barley extract-containing granular composition according to any one of claims 1 to 6, wherein the ferulic acid content of the raw barley is 0.010 to 100.00 mg / 100 g.

8. The method for producing a barley extract-containing granular composition according to any one of claims 1 to 7, characterized in that the barley extract-containing granular composition has a ferulic acid content of 0.014 to 8.16 mg / 100 g and a caffeic acid content of 0.024 to 14.40 mg / 100 g.

9. A granular composition containing a barley extract, characterized in that the content of ferulic acid is 0.014 to 8.16 mg / 100 g and the content of caffeic acid is 0.024 to 14.40 mg / 100 g.

10. 10. The barley extract-containing granular composition according to claim 9, wherein 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 material barley is primarily heated using a heating element at a product temperature of 150 to 400°C for 10 to 120 seconds to obtain primarily heated barley, and the primarily heated barley is then secondarily heated by heat transfer using a fluid at a product temperature of 100 to 300°C for 240 to 1200 seconds to obtain heat-treated barley in which the ferulic acid content is adjusted to 0.000010 to 0.0080 mg / 100 g and the caffeic acid content is adjusted to 0.000010 to 0.0040 mg / 100 g; The heat-treated barley is extracted with an aqueous solvent to obtain an extract having a ferulic acid content of 0.00030 to 0.17 mg / 100 g and a caffeic acid content of 0.00050 to 0.30 mg / 100 g, and the extract is then granulated.

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