Malt husk processed product and method for producing same

Abstract

The purpose of the present invention is to provide: a malt husk processed product that is highly effective for imparting a stimulating sense and depth of flavor to foods and drinks; a method for producing the malt husk processed product; and foods and drinks that use the malt husk processed product as a raw material. The present invention pertains to a method for producing a bran husk processed product, the method comprising a step for treating a malt husk-containing raw material with a gas containing water vapor at a temperature of 120–250°C and a pressure of 0.2–4.0 MPa, wherein the malt husk-containing raw material includes a fraction containing malt husks obtained by milling and separating malt so that the milling level is 70–99%.

Description

Malt husk processed products and their manufacturing method

[0001] The present invention relates to a malt husk processed product and a method for producing the same. The present invention also relates to a method for producing a food or drink. The present invention further relates to a beer-taste beverage and the like.

[0002] With the recent diversification of consumer preferences, there is a demand for the development of foods and beverages with a variety of flavors. Under such circumstances, research is being conducted to impart novel aromas and flavors to foods and beverages.

[0003] Methods for realizing new flavors in food and beverages include (1) selecting new raw materials, (2) using additives, and (3) processing existing raw materials using new processing methods. The selection of which of these methods to use must be made taking into account the characteristics of the food and beverage. For example, in the production of alcoholic beverages, the raw materials and additives that can be used in the production of beer and other alcoholic beverages are restricted by the Liquor Tax Act, which places limitations on the development of new raw materials. For this reason, there has been a demand for the development of technology that can impart new flavors to the raw materials themselves.

[0004] Methods for processing existing raw materials such as malt have been investigated. For example, Patent Document 1 discloses a method for producing a malt husk processed product in which malt husks are treated with a fluid at 160 to 220°C under a low oxygen concentration.

[0005] International Publication No. 2006 / 070774

[0006] Patent Document 1 describes that by using a malt husk processed product obtained by treating malt husks with the above-mentioned fluid as a raw material, it is possible to impart richness, etc. to a fermented malt beverage. However, the malt husk processed product of Patent Document 1 leaves room for improvement so that it can more effectively impart a rich flavor and a stimulating sensation (for example, a refreshing stimulating sensation) to foods and beverages. Patent Document 1 does not describe treating a fraction containing malt husks separated by milling malt to a specific range of milling accuracy with a high-temperature, high-pressure gas.

[0007] The present invention aims to provide a malt husk processed product that is highly effective in imparting a rich flavor and a stimulating sensation to foods and beverages, and a method for producing the same. Another object of the present invention is to provide foods and beverages made from the malt husk processed product.

[0008] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that a malt husk-containing raw material, which includes a fraction containing malt husk separated by milling malt to a milling accuracy of 70 to 99%, can be treated with a gas containing water vapor at a temperature of 120°C to 250°C and a pressure of 0.2 to 4.0 MPa. The present inventors have completed the present invention based on the above findings.

[0009] That is, the present invention relates to the following, but is not limited to, methods for producing malt husk processed products, methods for producing food and drink products, beer-taste beverages, malt husk processed products, etc. [1] A method for producing a malt husk processed product, comprising a step of treating a malt husk-containing raw material with a gas containing water vapor at a temperature of 120 to 250°C and a pressure of 0.2 to 4.0 MPa, wherein the malt husk-containing raw material is a malt husk-containing raw material containing a fraction containing malt husk separated by milling malt to a milling precision of 70 to 99%. [2] The method according to [1] above, wherein the milling precision is 75 to 95%. [3] The method according to [1] or [2] above, wherein the malt is barley malt. [4] The method according to any of [1] to [3] above, wherein the gas containing water vapor is saturated water vapor. [5] The method for producing a food or drink according to any one of [1] to [4] above, wherein the temperature of the steam-containing gas is 160 to 220°C. [6] The method for producing a food or drink according to any one of [1] to [5] above, wherein the treatment time is 30 seconds to 120 minutes. [7] The method for producing a food or drink according to any one of [1] to [6] above, wherein the malt husk processed product contains 10 g or more of furaneol per kg of solid content. [8] The method for producing a food or drink according to any one of [1] to [7] above, wherein the malt husk processed product contains 0.07 g or more of 2-methoxy-4-vinylphenol per kg of solid content. [9] The method for producing a food or drink according to any one of [1] to [8] above, wherein the malt husk processed product contains 0.001 g or more of 2-methylpyrazine per kg of solid content.

[10] A method for producing a food or drink using a malt husk processed product obtained by the method for producing a food or drink according to any one of [1] to [9] above as a raw material.

[11] The manufacturing method according to

[10] above, wherein the food or drink is a beer-taste beverage.

[12] A food or drink manufactured by the manufacturing method according to

[10] or

[11] above.

[13] A beer-taste beverage manufactured by the manufacturing method according to

[10] or

[11] above.

[14] A method for enhancing the depth of flavor and stimulating sensation of a beer-taste beverage, using a malt husk processed product obtained by the manufacturing method according to any of [1] to [9] above as a raw material.

[15] Use of a malt husk processed product obtained by the manufacturing method according to any of [1] to [9] above to enhance the depth of flavor and stimulating sensation of a beer-taste beverage.

[16] A malt husk processed product containing 10 g or more of furaneol per kg of solid content.

[17] The malt husk processed product according to

[16] above, further containing vanillin, wherein the weight ratio of furaneol to vanillin (furaneol / vanillin) is 100 or more.

[18] A malt husk processed product containing 0.07 g or more of 2-methoxy-4-vinylphenol per kg of solid content.

[19] The malt husk processed product according to

[18] above, further containing vanillin, wherein the weight ratio of 2-methoxy-4-vinylphenol to vanillin (2-methoxy-4-vinylphenol / vanillin) is 0.3 or more.

[20] A malt husk processed product containing 0.001 g or more of 2-methylpyrazine per kg of solid content.

[21] The malt husk processed product according to

[20] above, further containing vanillin, wherein the weight ratio of 2-methylpyrazine to vanillin (2-methylpyrazine / vanillin) is 0.003 or more.

[0010] According to the present invention, it is possible to provide a malt husk processed product that is highly effective in imparting a rich flavor and a stimulating sensation to foods and beverages, and a method for producing the same. Furthermore, according to the present invention, it is possible to provide foods and beverages made from the malt husk processed product as a raw material.

[0011] FIG. 1 is a schematic diagram showing a cross section of the tissue of dry germinated barley.

[0012] The method for producing a malt husk processed product of the present invention includes a step of treating a malt husk-containing raw material with a gas containing water vapor at a temperature of 120°C to 250°C and a pressure of 0.2 to 4.0 MPa. In the method for producing a malt husk processed product of the present invention, the malt husk-containing raw material is a malt husk-containing raw material containing a fraction containing malt husk separated by milling malt to a milling accuracy of 70 to 99%. In this specification, the treatment with a gas containing water vapor is also referred to as a high-temperature, high-pressure treatment. The method for producing a malt husk processed product of the present invention may include a step other than the step of treating with a gas containing water vapor (also referred to as a high-temperature, high-pressure treatment step). In this specification, the fraction containing malt husk separated by milling malt to a milling accuracy of 70 to 99% is also referred to as a husk-containing fraction.

[0013] The husk-containing fraction can be prepared by milling malt to a milling precision of 70 to 99%. Examples of malt include malt of barley, wheat, and other malt-like grains, preferably barley malt. The malt husk-containing raw material preferably contains a fraction containing malt husk separated by milling barley malt to a milling precision of 70 to 99%. In this specification, malt refers to whole grain malt unless otherwise specified.

[0014] Malt can be produced by a conventional method. For example, dried germinated barley can be obtained by soaking barley in water to germinate it, and then drying it. The dried germinated barley obtained in this manner consists of malt (whole grain malt) and malt rootlets. Malt can be obtained by removing the malt rootlets from the dried germinated barley.

[0015] Figure 1 is a schematic diagram showing the cross-section of dried germinated barley tissue. As shown in Figure 1, dried germinated barley is composed of the husk 1, endodermis layer 2, endosperm 3, young shoot 4, and malt rootlet 5. It is known that the contents of starch, protein components, enzymes, and other components vary depending on each of these tissue parts. The husk is the outermost layer (husk) of malt. The endodermis layer is also called the aleurone layer.

[0016] Polishing refers to the process of polishing the surface of malt to separate malt husks and the like from the endosperm. Polishing can be carried out using a polishing machine. Polishing malt allows it to be separated into an endosperm fraction, which is the kernel, and a fraction containing the malt husks, which is the surrounding part. The fraction containing malt husks is also called bran or malt bran. In the present invention, the fraction containing malt husks separated from the endosperm is used in the malt husk-containing raw material.

[0017] Milling accuracy refers to the degree to which bran, including husks, is removed from the malt. If 1% by weight of the malt's weight is removed, the milling accuracy is 99%. Milling accuracy is also called milling yield.

[0018] The malt husk-containing raw material comprises a fraction containing malt husks separated from the endosperm portion after milling malt to a milling precision of 70 to 99%. The milling precision is preferably 75% or more, more preferably 78% or more, even more preferably 80% or more, particularly preferably 83% by weight or more, and preferably 97% or less, more preferably 95% or less, and even more preferably 93% or less. In one embodiment, the milling precision is preferably 75 to 99%, more preferably 75 to 97%, even more preferably 75 to 95%, even more preferably 78 to 95%, particularly preferably 80 to 95%, particularly preferably 80 to 93%, and most preferably 83 to 93% by weight. In the present invention, it is preferable to use the fraction containing malt husks separated by milling malt to a milling precision within the above range for the high-temperature, high-pressure treatment. The greater the pounding precision, the greater the content of malt husks in the husk-containing fraction.

[0019] In the present invention, a husk-containing fraction can be preferably used as the malt husk-containing raw material. Furthermore, the husk-containing fraction may be blended with malt husk or endothelium separated from the endosperm in any ratio and used as the malt husk-containing raw material. The malt husk-containing raw material is preferably made from a malt-derived raw material. The malt is preferably barley malt. The content of the husk-containing fraction in the malt husk-containing raw material is not particularly limited, but is preferably 90 to 100% by weight, more preferably 95 to 100% by weight. It is even more preferable that the malt husk-containing raw material be made from a fraction containing malt husk (husk-containing fraction) separated from the endosperm portion after milling malt to a milling accuracy of 70 to 99%.

[0020] The husk-containing fraction contains, in addition to malt husks, a portion of the endothelial layer and a portion of the endosperm. The malt husk-containing raw material preferably has a malt husk content of 20% by weight or more, and preferably 99.9% by weight or less. The malt husk content in the malt husk-containing raw material is preferably 20 to 99% by weight, more preferably 23 to 99% by weight, even more preferably 25 to 99% by weight, even more preferably 25 to 75% by weight, and particularly preferably 25 to 72% by weight. The malt husk content can be determined by separating the malt husks contained in the malt husk-containing raw material from other fractions and measuring the weight of the malt husks.

[0021] In the high-temperature, high-pressure treatment, a gas containing water vapor is used. Examples of the gas containing water vapor include the vapor of a liquid containing water, and preferred examples include water vapor and the vapor of an alcohol aqueous solution. In the present invention, the gas containing water vapor is more preferably water vapor, and even more preferably saturated water vapor.

[0022] High-temperature, high-pressure treatment is preferably performed under a low oxygen concentration, for example, at an oxygen concentration of 0 to 1 μg / mL. The water vapor-containing gas preferably has a low oxygen concentration, for example, an oxygen concentration of 0 to 1 μg / mL. In the present invention, the oxygen concentration of the gas can be reduced using known means. For example, the above-mentioned low-oxygen state can be achieved by using the vapor of a degassed water-containing liquid (preferably water) as the water vapor-containing gas used in the high-temperature, high-pressure treatment. Alternatively, a gas to which a substance capable of removing oxygen has been added in advance can also be used. The above-mentioned low-oxygen state can also be achieved by replacing the treatment atmosphere with a gas having an oxygen concentration of approximately 0 to 1 μg / mL before the treatment. Here, the gas having an oxygen concentration of approximately 0 to 1 μg / mL is not particularly limited, but is preferably an inert gas such as nitrogen, carbon dioxide, or a deoxygenated gas. Examples of deoxygenated gases include gases obtained by boiling deaerated liquids. The oxygen concentration during high-temperature, high-pressure treatment can be measured by known methods, for example, using a conventional dissolved oxygen meter (DO meter). By carrying out high-temperature, high-pressure treatment under a low oxygen concentration, it is possible to prevent substances in the malt husk-containing raw material, such as substances that are easily oxidized, from being oxidized and degraded.

[0023] The gas used in the high-temperature, high-pressure treatment is a gas containing water vapor at a temperature of 120 to 250°C and a pressure of 0.2 to 4.0 MPa. When the temperature and pressure of the water vapor-containing gas are within the above ranges, components that impart a rich flavor and a stimulating sensation (e.g., a refreshing stimulating sensation) to the malt husk-containing raw material can be efficiently produced. When the temperature is within the above range, reactions such as the Maillard reaction occur efficiently. Furthermore, the reaction is easily controlled, and processed products with little of the burnt odor associated with high-temperature, high-pressure treatment can be obtained. The temperature of the gas is preferably 140°C or higher, more preferably 150°C or higher, even more preferably 160°C or higher, even more preferably 170°C or higher, particularly preferably 180°C or higher, and most preferably 190°C or higher, and preferably 240°C or lower, more preferably 230°C or lower, even more preferably 220°C or lower, particularly preferably 210°C or lower, and most preferably 205°C or lower. In one embodiment, the temperature of the gas containing water vapor is preferably 140 to 240°C, more preferably 150 to 230°C, even more preferably 160 to 220°C, still more preferably 170 to 210°C, particularly preferably 180 to 205°C, and most preferably 190 to 205°C.

[0024] The pressure of the gas containing water vapor is preferably set in the range of 0.2 to 4.0 MPa depending on the temperature. In this specification, the gas pressure means gauge pressure. In the case of saturated water vapor, the temperature and pressure are preferably 140 to 240°C and 0.25 to 3.3 MPa, more preferably 150 to 230°C and 0.49 to 3.00 MPa, even more preferably 160 to 220°C and 0.64 to 2.48 MPa, still more preferably 170 to 210°C and 0.82 to 2.03 MPa, particularly preferably 180 to 205°C and 1.05 to 1.83 MPa, and most preferably 190 to 205°C and 1.32 to 1.83 MPa.

[0025] The high-temperature, high-pressure treatment can be carried out by contacting the malt husk-containing raw material with the gas containing water vapor. For example, it is preferable to contact the malt husk-containing raw material with the gas containing water vapor in a sealed container. The treatment time with the gas containing water vapor can be appropriately set depending on the temperature and pressure of the gas. The treatment time is, for example, preferably 10 seconds or more, preferably 30 seconds or more, more preferably 1 minute or more, and preferably 120 minutes or less, more preferably 10 minutes or less, and even more preferably 5 minutes or less. In one aspect, the treatment time is preferably 10 seconds to 120 minutes, more preferably 30 seconds to 120 minutes, even more preferably 30 seconds to 10 minutes, particularly preferably 30 seconds to 5 minutes, and most preferably 1 to 5 minutes. The treatment time is the time from when the temperature inside the container or device containing the malt husk-containing raw material reaches the temperature of the gas used for treatment.

[0026] The equipment used for the high-temperature, high-pressure treatment is not particularly limited, and any equipment can be used as long as it has a structure that can withstand the temperatures and pressures described above. For example, the equipment may be a combination of a pressure-resistant reaction vessel and a heating device. In such an equipment, a liquid or gas is heated in the heating device and sent to the reaction vessel as a high-temperature, high-pressure gas. Any heating device can be used as long as it can heat. The equipment may also be a simple heat-resistant, pressure-resistant pipe. The material of the reaction vessel or pipe may be heat-resistant and pressure-resistant, but it is preferable that it is not a material that leaches metal components, generates toxic substances, or emits unpleasant odors. Stainless steel and other materials are preferred, but are not limited to these. When using the treatment equipment described above, it is preferable to purge the inside of the treatment vessel with a gas having an oxygen concentration of 0 to 1 μg / mL before the high-temperature, high-pressure treatment.

[0027] An example of an apparatus for efficiently carrying out the present invention is the use of an extruder. This greatly simplifies post-processing operations. Furthermore, because of its ability to perform continuous processing, the use of an extruder is also suitable for supplying large quantities of processed products. Extruders are a processing method commonly used in the production of puffed foods and the like. Examples of extruders include devices that use a single or multi-screw (e.g., twin-screw) screw disposed within an extrusion tube to heat and pressurize raw materials while mixing them, and then extrude them through a die under high temperature and high pressure. In the present invention, twin-screw extruders are preferred because they enable stable high-temperature, high-pressure processing. The use of an extruder enables continuous processing. Furthermore, if the processing atmosphere is suddenly released from high pressure to low pressure after processing, moisture evaporates. Furthermore, by appropriately selecting the die shape, a processed product molded into the desired shape can be obtained. In this case, the processed product is expanded, which has the advantage of making it more soluble in liquid, such as water, when dissolved in the liquid. Any other apparatus that can achieve the above-mentioned conditions of the present invention is also acceptable.

[0028] The method for producing a malt husk processed product of the present invention may include a step other than the high-temperature, high-pressure treatment step described above. For example, a drying step can be further carried out after the high-temperature, high-pressure treatment. In one aspect, the method for producing a malt husk processed product of the present invention preferably includes a drying step. If the product is left as is after the high-temperature, high-pressure treatment, the starch may gelatinize and harden upon cooling. For this reason, for example, labor may be required when crushing the malt husk processed product. The drying step makes it easier to crush and dissolve the malt husk processed product thereafter. The method for drying the malt husk processed product is not particularly limited, and for example, methods such as vacuum drying can be used. The method for producing a malt husk processed product of the present invention may include, for example, a step of preparing malt (malting step), a step of refining the malt to prepare a malt husk-containing raw material, and the like.

[0029] A malt husk processed product can be obtained by treating the above-mentioned malt husk-containing raw material at high temperature and high pressure. The malt husk processed product obtained by the production method of the present invention also constitutes one aspect of the present invention. The malt husk processed product of the present invention obtained by the production method of the present invention is highly effective in imparting a rich flavor and a stimulating sensation to foods and beverages. When the malt husk processed product obtained by the production method of the present invention is used, for example, in the production of a beer-taste beverage, it can impart a rich flavor and a stimulating sensation reminiscent of beer to the resulting beer-taste beverage. In one aspect, the malt husk processed product obtained by the production method of the present invention can be preferably used as a raw material for a beer-taste beverage. Rich flavor refers to body, depth of flavor, etc.

[0030] As described above, the malt husk-containing raw material used in the present invention includes malt husk, endothelium, and endosperm. The main components of malt husk are lignin, cellulose, and hemicellulose. The endothelium contains a large amount of protein and amino acids. The main components of endosperm are starch and protein. By treating the malt husk-containing raw material containing these components at high temperature and high pressure, reactions between components occur, such as hydrolysis of the lignin component contained in the raw material, Maillard reaction of sugars and amino acids, and caramelization of sugars, and it is presumed that as a result, components that impart richness of flavor and a stimulating sensation to foods and beverages are produced. It is known that the reactions of the above components generally proceed more rapidly with higher substrate concentrations and reaction temperatures.

[0031] The malt husk processed product obtained by the production method of the present invention typically contains at least one compound selected from the group consisting of furaneol, 2-methoxy-4-vinylphenol (4-vinylguaiacol), and 2-methylpyrazine. The malt husk processed product preferably contains furaneol, 2-methoxy-4-vinylphenol, and 2-methylpyrazine. Furaneol is a component with a sweet aroma reminiscent of cotton candy. Furaneol is known to be produced by the Maillard reaction. 2-Methoxy-4-vinylphenol is a component with a smoky aroma. 2-Methylpyrazine is a component with a nutty, fragrant aroma. Furthermore, the malt husk processed product obtained by the production method of the present invention typically contains vanillin. Vanillin is a component with a sweet, fragrant aroma and is known to be produced by heating barley and wheat.

[0032] The malt husk processed product obtained by the above-described high-temperature, high-pressure treatment preferably contains a higher amount of at least one compound selected from the group consisting of furaneol, 2-methoxy-4-vinylphenol, and 2-methylpyrazine than before the treatment. Increasing the amount of components such as sweet aromas can impart a flavor derived from these components to the malt husk processed product. Furthermore, using the malt husk processed product as a raw material can impart a rich flavor and a stimulating sensation to foods and beverages. Another advantage of the present invention is that it allows for the effective use of a fraction containing malt husks that is separated as bran from the endosperm after polishing malt.

[0033] The malt husk processed product of the present invention preferably contains 10 g or more of furaneol per kg of solids. The malt husk processed product preferably contains 20 g or more, preferably 40 g or more, preferably 50 g or more, more preferably 70 g or more, more preferably 100 g or more, even more preferably 150 g or more, even more preferably 190 g or more, particularly preferably 200 g or more, particularly preferably 205 g or more, and most preferably 220 g or more of furaneol per kg of solids. Furthermore, the furaneol content of the malt husk processed product may be 500 g or less, preferably 400 g or less, and more preferably 300 g or less, of furaneol per kg of solids. In one embodiment, the content of furaneol per kg of solids in the malt husk processed product is preferably 10 to 500 g, preferably 20 to 500 g, preferably 40 to 500 g, preferably 50 to 500 g, more preferably 70 to 500 g, more preferably 100 to 500 g, even more preferably 150 to 500 g, still more preferably 190 to 400 g, particularly preferably 200 to 300 g, particularly preferably 205 to 300 g, and most preferably 220 to 300 g. In one embodiment, the method for producing a malt husk processed product of the present invention is preferred as a method for producing a malt husk processed product containing the above-mentioned amount of furaneol.

[0034] In the malt husk processed product, the weight ratio of furaneol to vanillin (furaneol / vanillin) is preferably 100 or more, more preferably 200 or more, even more preferably 500 or more, particularly preferably 800 or more, and most preferably 1000 or more, and is preferably 5000 or less, more preferably 3000 or less, and even more preferably 2000 or less. In one aspect, the weight ratio of furaneol to vanillin in the malt husk processed product (furaneol / vanillin) is preferably 100 to 5000, more preferably 200 to 5000, even more preferably 500 to 5000, still more preferably 800 to 3000, and particularly preferably 1000 to 2000. A weight ratio of furaneol to vanillin within the above range is preferred because it enhances the fragrant flavor and, when the malt husk processed product is used in, for example, a beer-flavored beverage, further enhances the richness of the flavor.

[0035] The malt husk processed product of the present invention preferably contains 0.07 g or more of 2-methoxy-4-vinylphenol per kg of solids. The malt husk processed product preferably contains 0.08 g or more, even more preferably 0.09 g or more, particularly preferably 0.1 g or more, and preferably 0.5 g or less, more preferably 0.3 g or less, and even more preferably 0.2 g or less of 2-methoxy-4-vinylphenol per kg of solids. In one aspect, the 2-methoxy-4-vinylphenol content of the malt husk processed product is preferably 0.07 to 0.5 g, more preferably 0.08 to 0.5 g, even more preferably 0.09 to 0.3 g, and particularly preferably 0.1 to 0.2 g. In one aspect, the method for producing a malt husk processed product of the present invention is preferred as a method for producing a malt husk processed product containing the above-mentioned amount of 2-methoxy-4-vinylphenol.

[0036] In the malt husk processed product, the weight ratio of 2-methoxy-4-vinylphenol to vanillin (2-methoxy-4-vinylphenol / vanillin) is preferably 0.3 or more, more preferably 0.4 or more, even more preferably 0.5 or more, and particularly preferably 0.6 or more, and is preferably 3 or less, more preferably 2 or less, and even more preferably 1 or less. In one aspect, the weight ratio of 2-methoxy-4-vinylphenol to vanillin in the malt husk processed product (2-methoxy-4-vinylphenol / vanillin) is preferably 0.3 to 3, more preferably 0.4 to 3, even more preferably 0.5 to 2, and even more preferably 0.6 to 1. A weight ratio of 2-methoxy-4-vinylphenol to vanillin within the above range is preferred because it increases the stimulating sensation when the malt husk processed product is used in, for example, a beer-flavored beverage.

[0037] The malt husk processed product of the present invention preferably contains 0.001 g or more of 2-methylpyrazine per kg of solids. The malt husk processed product preferably contains 0.002 g or more, more preferably 0.0023 g or more, even more preferably 0.003 g or more, and preferably 0.01 g or less of 2-methylpyrazine per kg of solids. In one embodiment, the 2-methylpyrazine content of the malt husk processed product is preferably 0.001 to 0.01 g, more preferably 0.002 to 0.01 g, even more preferably 0.0023 g to 0.01 g, and particularly preferably 0.003 to 0.01 g, per kg of solids. In one embodiment, the method for producing a malt husk processed product of the present invention is preferred as a method for producing a malt husk processed product containing the above amount of 2-methylpyrazine.

[0038] In the malt husk processed product, the weight ratio of 2-methylpyrazine to vanillin (2-methylpyrazine / vanillin) is preferably 0.003 or more, more preferably 0.005 or more, even more preferably 0.007 or more, and particularly preferably 0.01 or more, and is preferably 0.1 or less, more preferably 0.05 or less, and even more preferably 0.04 or less. In one aspect, the weight ratio of 2-methylpyrazine to vanillin in the malt husk processed product (2-methylpyrazine / vanillin) is preferably 0.003 to 0.1, more preferably 0.005 to 0.1, even more preferably 0.007 to 0.05, particularly preferably 0.01 to 0.05, and most preferably 0.01 to 0.04. A weight ratio of 2-methylpyrazine to vanillin within the above range is preferred because it achieves a moderate balance between sweetness and spiciness.

[0039] In one embodiment, the malt husk processed product of the present invention preferably contains furaneol, 2-methoxy-4-vinylphenol, and 2-methylpyrazine in the amounts described above. The contents of furaneol, 2-methoxy-4-vinylphenol, 2-methylpyrazine, and vanillin in the malt husk processed product can be measured by the method described in the Examples. The solids content of the malt husk processed product can be determined by subtracting the moisture content from the weight of the malt husk processed product. The moisture content can be measured in accordance with 4.2 Moisture Content of the BCOJ Analysis Method (2004 Edition) (published by the Brewery Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan).

[0040] The malt husk processed product of the present invention can be used in a variety of applications. For example, the malt husk processed product of the present invention can be contained in food and beverages. Furthermore, food and beverages can be produced using the malt husk processed product of the present invention as a raw material. By using the malt husk processed product of the present invention as a raw material, the resulting food and beverage can be imparted with the rich flavor and stimulating sensation inherent to the processed product.

[0041] The present invention also includes a method for producing a food or beverage using a malt husk processed product obtained by the above-described production method of the present invention as a raw material. Food or beverage products using the above-described malt husk processed product as a raw material can be produced, for example, by adding the malt husk processed product of the present invention to the raw material of the food or beverage and using such raw material according to a conventional production method for the food or beverage. The malt husk processed product of the present invention may be added during the production process of the food or beverage, or may be added to the final product. The amount of the malt husk processed product of the present invention added to the raw material is not particularly limited, and may be greater than 0% by weight. For example, the amount is preferably 0.001% by weight or more, more preferably 0.001 to 50% by weight, even more preferably 0.01 to 50% by weight, even more preferably 0.05 to 50% by weight, and particularly preferably 1 to 50% by weight. In one embodiment, the amount of the malt husk processed product of the present invention added is preferably 0.001% by weight or more, more preferably 0.001 to 50% by weight, even more preferably 0.01 to 50% by weight, even more preferably 0.05 to 50% by weight, and particularly preferably 1 to 50% by weight, based on 100% by weight of the ingredients other than water. The amount added can be appropriately selected depending on the food or beverage, etc.

[0042] The food or drink produced using the malt husk processed product of the present invention is preferably a beverage, more preferably a beer-taste beverage. The method for producing the food or drink is preferably a method for producing a beer-taste beverage. Beer-taste beverages produced using the malt husk processed product of the present invention as a raw material are also encompassed by the present invention.

[0043] As used herein, the term "beer-taste beverage" refers to a carbonated beverage with a beer-like flavor. Unless otherwise specified, the term "beer-taste beverage" as used herein encompasses all beer-flavored carbonated beverages. A beer-taste beverage may be either a beer-taste alcoholic beverage or a non-alcoholic beer-taste beverage, but is preferably a beer-taste alcoholic beverage. Therefore, "beer-taste beverage" includes not only beer, a malt fermented beverage obtained by fermenting malt, hops, and water using yeast, but also low-malt beer and other beverages. A beer-taste alcoholic beverage refers to a beer-taste beverage with an alcohol content of 1% or more (v / v). The alcohol content of a beer-taste alcoholic beverage is preferably 1-10% (v / v), more preferably 2-9% (v / v). A non-alcoholic beer-taste beverage refers to a beer-taste beverage with an alcohol content of less than 1% (v / v). Here, "alcohol content" refers to the ethanol content and does not include aliphatic alcohols. In this specification, the alcohol content can be measured by known methods, for example, using a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from a beverage using filtration or ultrasound, and the sample is then distilled over an open flame. The density of the resulting distillate is measured at 15°C, and the density is calculated using "Table 2: Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). For low concentrations of alcohol content less than 1 v / v%, a commercially available alcohol measurement device or gas chromatography may be used.

[0044] In one embodiment of the present invention, the beer-taste alcoholic beverage preferably has a malt ratio of 50 to 100% by weight. In another embodiment of the present invention, the beer-taste alcoholic beverage may have a malt ratio of less than 50% by weight, for example, 20 to 40% by weight. Here, "malt ratio" refers to the weight ratio of malt to ingredients other than water and hops, such as malt, rice, corn, sorghum, potato, starch, non-malted barley, and sugars. However, components that may be added in trace amounts, such as acidulants, sweeteners, bittering agents, seasonings, and flavorings, are not included in the calculation of the above ratio. In this specification, the malt ratio refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0045] By using the malt husk processed product of the present invention as a raw material, it is possible to enhance the depth of beer-like flavor and spiciness in a beer-taste beverage. The present invention also encompasses a method for enhancing the depth of flavor and spiciness of a beer-taste beverage, using the malt husk processed product of the present invention as a raw material. The malt husk processed product obtained by the above-described production method can be preferably used to enhance the depth of flavor of a beer-taste beverage. Furthermore, by using the malt husk processed product of the present invention as a raw material, it is possible to impart a beer-like spiciness to a beer-taste beverage, thereby enhancing the spiciness.

[0046] When the malt husk processed product of the present invention is used in the production of a beer-taste beverage, the amount used, expressed as a percentage of the grain raw material, is preferably 0.01 to 5.0 wt. %, more preferably 0.05 to 1.0 wt. When used in this range, the flavor depth of the beer-taste beverage can be effectively increased, and the beer-like stimulating sensation can be effectively enhanced.

[0047] The beer-flavored beverage of the present invention is made using the malt husk processed product of the present invention as a raw material, and therefore is superior in richness of flavor and refreshing stimulating sensation to beer-flavored beverages that do not use the malt husk processed product as a raw material.

[0048] The malt husk processed product of the present invention can also be preferably used to produce foods and beverages other than beer-taste beverages. Examples of beverages other than beer-taste beverages include alcoholic beverages such as whiskey, liqueurs, and spirits; and soft drinks such as tea drinks, coffee drinks, and malt drinks. An alcoholic beverage refers to a beverage containing 1% or more (v / v) of alcohol. A non-alcoholic beverage refers to a beverage with an alcohol content of less than 1% (v / v). Foods and beverages produced using the malt husk processed product of the present invention are endowed with a rich flavor and a stimulating sensation by the components derived from the processed product.

[0049] The timing of addition of the malt husk processed product of the present invention to food and beverage raw materials is not particularly limited. For example, when producing a beer-flavored alcoholic beverage, the addition is preferably during mashing (saccharification process) or before brewing. When producing whiskey, the addition is preferably during mashing (saccharification process) before distillation or before brewing. When producing shochu, the addition is preferably during production of a sugar solution before fermentation. When producing spirits, the addition is preferably during production of a sugar solution before fermentation, before distillation, during alcohol maceration, or during blending into the final product. When producing liqueurs, the addition is preferably during alcohol maceration or during blending into the final product.

[0050] When the malt husk processed product of the present invention is used in the production of a soft drink, for example, the malt husk processed product of the present invention can be added to the raw materials of the soft drink, and the soft drink can be produced using such raw materials according to a conventional soft drink production method. The malt husk processed product of the present invention may also be added during the soft drink production process, or the malt husk processed product of the present invention may be added to the final product. Adding the malt husk processed product of the present invention in this way can impart a fragrant aroma, rich flavor, and a refreshing, stimulating sensation to the soft drink. Suitable examples of soft drinks include tea, barley tea, brown rice tea, mixed teas made from a mixture of multiple ingredients, and coffee.

[0051] In this specification, a numerical range expressed by a lower limit and an upper limit, i.e., "lower limit to upper limit," includes the lower limit and the upper limit. For example, a range expressed by "1 to 2" means 1 or more and 2 or less, including 1 and 2. In this specification, the upper limit and the lower limit may be any combination of ranges.

[0052] EXAMPLES The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0053] Preparation Example 1 A malt husk-containing raw material was prepared by the following method. Barley was soaked in water to germinate, and then dried to produce dried germinated barley. Malt sprouts were separated using a root remover (manufactured by Meiji Machinery Co., Ltd.). The malt from which the malt sprouts had been removed was polished by the following method. 500 kg of malt was polished using a polishing machine (manufactured by Satake Corporation, RMDB40A) to a polishing accuracy of 95% (yield of 95%), and separated into a polished fraction (endosperm fraction) and a fraction containing husk (bran). The fraction containing husk was recovered and designated malt husk-containing raw material (1). The obtained fraction containing husk (malt husk-containing raw material (1)) weighed 25 kg.

[0054] Preparation Example 2 A fraction containing husks was obtained in the same manner as in Preparation Example 1, except that the husks were milled to a milling accuracy of 90% (yield of 90%). The obtained fraction containing husks was designated as malt husk-containing raw material (2). The obtained fraction containing husks (malt husk-containing raw material (2)) weighed 50 kg.

[0055] Preparation Example 3 A fraction containing husks was obtained in the same manner as in Preparation Example 1, except that the husks were milled to a milling accuracy of 85% (yield of 85%). The obtained fraction containing husks was designated as malt husk-containing raw material (3). The obtained fraction containing husks (malt husk-containing raw material (3)) weighed 75 kg.

[0056] Preparation Example 4 A fraction containing husks was obtained in the same manner as in Preparation Example 1, except that the husks were milled to a milling accuracy of 80% (yield of 80%). The obtained fraction containing husks was designated as malt husk-containing raw material (4). The obtained fraction containing husks (malt husk-containing raw material (4)) weighed 100 kg.

[0057] Preparation Example 5 A fraction containing husks was obtained in the same manner as in Preparation Example 1, except that the husks were milled to a milling accuracy of 75% (yield of 75%). The obtained fraction containing husks was designated as malt husk-containing raw material (5). The obtained fraction containing husks (malt husk-containing raw material (5)) weighed 125 kg.

[0058] The operating conditions of the milling machine were as follows: rotation speed 340 rpm, current value 32 A, screen mesh 10 mesh for a milling accuracy of 95 to 90%, and rotation speed 320 rpm, current value 30 A, screen mesh 11 mesh for a milling accuracy of 85% or less.

[0059] <Malt Husk Content in Malt Husk-Containing Raw Materials> The malt husk-containing raw materials (1) to (5) obtained in Preparation Examples 1 to 5 are bran containing malt husk and a portion of the malt endothelium and endosperm. The malt husk content in the malt husk-containing raw materials was measured by the following method. The malt husk-containing raw material (1) was collected using a dust collector and sieved using a sifter with a mesh size of 710 μm to separate it into a fraction containing the endosperm and endothelium, which is bran of 710 μm or less, and bran of larger than 710 μm. The bran of larger than 710 μm was further winnowed using a multi-aspirator and separated into a high-specific-gravity fraction (apricot fraction) and a low-specific-gravity fraction (husk fraction). The weight of the separated husk fraction was measured. The malt husk content in the malt husk-containing raw material (1) was 99% by weight. The malt husk contents in malt husk-containing raw materials (2) to (5) were determined using a similar method. Malt husk-containing raw material (2) had a malt husk content of 50% by weight. Malt husk-containing raw material (3) had a malt husk content of 33% by weight. Malt husk-containing raw material (4) had a malt husk content of 25% by weight. Malt husk-containing raw material (5) had a malt husk content of 20% by weight. For example, the weight ratio of the fractions in malt husk-containing raw material (4) was 13:2:5 (fraction containing endosperm and endothelium): acroblast fraction: husk fraction).

[0060] Comparative Preparation Example 1 Malt sprouts were separated from dried germinated barley to prepare malt using the same method as in Preparation Example 1. The malt was polished using a polishing machine to a polishing accuracy of 95%, and a fraction containing husks was recovered. The resulting fraction containing malt husks was fractionated using a sieve (mesh opening: 710 μm) to obtain malt husks.

[0061] Example 1 The malt husk-containing raw material (1) obtained in Preparation Example 1 was subjected to high-temperature, high-pressure treatment with a gas containing water vapor. A high-temperature, moist heat treatment tester (HTS-25 / 140-8039, manufactured by Hisaka Works, Ltd.) and a high-pressure steam boiler (FH-100, manufactured by Miura Kogyo Co., Ltd.) were used for the treatment. 0.1 kg of the malt husk-containing raw material (1) was placed in a 12-liter basket made of SUS316 alloy and sealed in a heat-resistant, pressure-resistant container (30 L) made of SUS316 alloy. High-temperature, high-pressure saturated steam (200°C, 1.55 MPa) generated using water (oxygen concentration 0.3 μg / mL) deoxygenated using a deoxygenation device (DOR-1000P, manufactured by Miura Kogyo Co., Ltd.) was introduced for approximately 1 second to replace the air in the container, creating low-oxygen concentration conditions. The temperature in the container reached 200°C by introducing the steam for 1 second. Next, the mixture was maintained at a high temperature and pressure of 200° C. and 1.55 MPa for 60 seconds. After this high temperature and pressure treatment, the mixture was degassed, the reactor was evacuated and maintained at a vacuum for 30 minutes, and then vacuum dried to obtain a malt husk processed product (1).

[0062] Example 2 In Example 1, a malt husk-containing raw material (2) was used instead of the malt husk-containing raw material (1). Otherwise, the malt husk-containing raw material (2) was treated with high-temperature, high-pressure saturated steam in the same manner as in Example 1 to obtain a malt husk processed product (2).

[0063] Examples 3 to 5 In Example 1, malt husk-containing raw material (3), (4), or (5) was used instead of malt husk-containing raw material (1). Otherwise, the malt husk-containing raw material (3), (4), or (5) was treated with high-temperature, high-pressure saturated steam in the same manner as in Example 1 to obtain malt husk processed products (3) to (5).

[0064] Comparative Example 1 In Example 1, the malt husk-containing raw material (1) was replaced with the malt husk obtained in Comparative Preparation Example 1. Otherwise, the malt husk was treated with high-temperature, high-pressure saturated steam in the same manner as in Example 1 to obtain a malt husk processed product (1').

[0065] The resulting malt husk processed product was used as a sample for moisture measurement and component analysis using the following methods. <Moisture Measurement> Moisture was measured according to Section 4.2 of the BCOJ Analysis Methods (2004 Edition) (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association (Analysis Committee)). This method determines the moisture content by drying the sample and measuring the weight loss. The method is described below. A tight-fitting weighing dish was used. A forced-air drying oven was used. Approximately 5 g of the sample (malt husk processed product) was weighed into a dry weighing dish whose weight had been measured in advance and quickly replaced with the lid. The sample was weighed to the nearest 0.001 g. The drying oven was preheated to 103-104°C. The lid was removed from the weighing dish and placed in the drying oven. The lid was removed from the drying oven, and the sample was dried at 103-104°C for 3 hours. After replacing the lid, the weighing dish was removed and allowed to cool in a desiccator. Once the sample returned to room temperature, it was quickly weighed to the nearest 0.001 g. The moisture content (wt%) was calculated using the following formula: Moisture (%) = 100 x (weight loss after drying) / (sample weight). The result was rounded to one decimal place. The moisture content was calculated by subtracting the moisture content from the sample weight.

[0066] <Component Analysis> The contents of furaneol, 2-methoxy-4-vinylphenol, 2-methylpyrazine, and vanillin in the sample were measured using the following method. 30 g of water and 0.3 g of malt husk processed product were added to a pressure-resistant tube, stirred, and then the tube was sealed and heated in an autoclave at 100°C for 30 minutes. To 10 g of the resulting extract solution, borneol was added as an internal standard to a final concentration of 50 ppb, and 20 g of dichloromethane was added and the mixture was gently stirred for 60 minutes. After stirring for 1 hour, sodium sulfate was added to form a salt solution. The residue and sodium sulfate were then removed by filtration using a filter paper, and the mixture was concentrated to 200 μL using a vacuum evaporator under a nitrogen stream, followed by quantitative analysis using GC / MS-SIM.

[0067] (GC / MS analysis conditions) Column: VF-WAXms (Agilent Technologies, Inc.) 60 m x 0.25 mm, 0.25 μm Carrier gas: Helium, 172 kPa Injector: 240°C, splitless 0.5 μL Column temperature: 40°C - 6°C / min - 240°C, held for 10 min Detector: MSD

[0068] The moisture content of each malt husk processed product was quantified using the method described above, and the weight of the dried malt husk processed product (solid content) was determined by subtracting the moisture content from the weight of the malt husk processed product. From the solid content and component analysis values, the weight (g / kg) of each component extracted per 1 kg of the dried malt husk processed product (1 kg of solid content) was calculated, and this was used as the content of each component per kg of solid content of the malt husk processed product. Table 1 shows the content (g / kg) of each component per kg of solid content of the malt husk processed product. For each sample, the weight ratio of furaneol to vanillin (furaneol / vanillin), the weight ratio of 2-methoxy-4-vinylphenol to vanillin (2-methoxy-4-vinylphenol / vanillin), and the weight ratio of 2-methylpyrazine to vanillin (2-methylpyrazine / vanillin) were calculated from the content of each component. Table 2 shows the weight ratio of each component relative to vanillin.

[0069]

[0070]

[0071] The malt husk processed product obtained in the example had significantly higher contents of furaneol, 2-methoxy-4-vinylphenol, and 2-methylpyrazine than the malt husk processed product (1') obtained in Comparative Example 1. Furaneol is a component that exhibits a sweet aroma. Malt was milled to a milling accuracy of 70 to 99%, and the separated fraction containing malt husk was subjected to high-temperature, high-pressure treatment, thereby producing a processed product containing large amounts of furaneol, 2-methoxy-4-vinylphenol, and 2-methylpyrazine.

[0072] Using the malt husk processed products obtained in the Examples and Comparative Examples, sensory evaluations were carried out by the following method. In the sensory evaluations below, commercially available beer (malt ratio 100%) was used as the base beverage.

[0073] <Sensory Evaluation> 5 g of the malt husk processed product was added to 100 mL of hot water at 80°C and extracted by shaking for 10 minutes. 1 L of commercially available 100% malt beer was added to 10 mL of the resulting extract to prepare an evaluation sample, which was then subjected to a sensory evaluation. Five well-trained sensory evaluators drank the samples and evaluated the "depth of flavor" and "stimulation" perceived in the beer using the following criteria on a 5-point scale (1 to 5 points) in increments of 0.5 points (9 levels). The average score of the five evaluators was calculated.

[0074] As a reference point, for flavor depth, the flavor depth of the commercially available beer used in the base beverage was assigned a score of 2. For spiciness, the spiciness of the commercially available beer used in the base beverage was assigned a score of 2. For "spiciness", the evaluation was based on a refreshing spiciness that is characteristic of a well-balanced beer. <Evaluation criteria for flavors of "spiciness" and "spiciness"> "1": Very weak. "2": Weak. "3": Medium. "4": Strong. "5": Very strong. The evaluation results of the sensory evaluation (average evaluation points) are shown in Table 3. The sample using the malt husk processed product obtained in the example was perceived as having a stronger flavor depth and spiciness than the sample using the malt husk processed product (1') obtained in Comparative Example 1.

[0075]

[0076] Example 6: Production of beer using a malt husk processed product This example shows the production of beer using a malt husk processed product of the present invention as a raw material. According to the method described in Preparation Example 1, malt was milled using a milling machine to a milling accuracy of 95% (Preparation Example 1), and a fraction containing husks (husk fraction) was collected. The obtained fraction containing husks was designated as malt husk-containing raw material (6-1). Furthermore, according to the methods described in Preparation Examples 2 to 5, malt was milled using a milling machine to a milling accuracy of 90% (Preparation Example 2), 85% (Preparation Example 3), 80% (Preparation Example 4), or 75% (Preparation Example 5), and a fraction containing husks was collected. The obtained fractions containing husks were designated as malt husk-containing raw materials (6-2) to (6-5). Furthermore, a fraction containing husks was obtained in the same manner as in Preparation Example 1, except that the husks were milled to a milling precision of 70% (70% yield). This husk-containing fraction (bran obtained by milling to a milling precision of 70%) was designated as malt husk-containing raw material (6-6). Malt husk-containing raw material (6-2) is a fraction containing husks obtained by milling malt to a milling precision of 90%. Malt husk-containing raw material (6-3) is a fraction containing husks obtained by milling malt to a milling precision of 85%. Malt husk-containing raw material (6-4) is a fraction containing husks obtained by milling malt to a milling precision of 80%. Malt husk-containing raw material (6-5) is a fraction containing husks obtained by milling malt to a milling precision of 75%. The obtained malt husk-containing raw material (6-1) was subjected to high-temperature, high-pressure treatment with saturated steam (200°C, 1.55 MPa) in the same manner as in Example 1 to obtain a malt husk processed product (6-1). Malt husk processed products (6-2) to (6-6) were obtained by treating the malt husk-containing raw material (6-1) in the same manner as above with saturated steam at 200°C and 1.55 MPa in the same manner as above, except that the malt husk-containing raw materials (6-2) to (6-6) were used instead of the malt husk-containing raw material (6-1).

[0077] The resulting malt husk processed products (6-1) to (6-6) were used at 0.1% by weight of the grain-based raw material to obtain beer products (1) to (6). Specifically, 24.975 kg of malt was mixed with 25 g of the malt husk-containing raw material (6-1), and the mixture was saccharified in 150 L of water at 65°C for approximately 1 hour. After filtering the saccharified liquid, approximately 100 g of hops was added and boiled at 100°C for approximately 1 hour. After cooling to 12°C, approximately 300 g of brewing yeast was added, and the mixture was fermented at 12°C for two weeks to obtain beer product (1).

[0078] Beer products (2) to (6) were obtained by the same method as above, except that the malt husk processed products (6-2) to (6-6) were used instead of the malt husk processed product (6-1).

[0079] Comparative Example 2 Malt husks were obtained in the same manner as in Comparative Preparation Example 1. Except for using this malt husk instead of the malt husk-containing raw material, a malt husk processed product (2') was obtained by high-temperature, high-pressure treatment with saturated steam at 200°C and 1.4 MPa in the same manner as in Example 6. This malt husk processed product (2') was used in an amount of 0.1% by weight of the grain-based raw material, and a comparative beer product was obtained in the same manner as in Example 6.

[0080] <Sensory Evaluation> Five well-trained sensory evaluators performed a sensory evaluation of the beer products (1) to (6) obtained in Example 6 and the comparative beer product obtained in Comparative Example 2, regarding the "depth of flavor" and "stimulating sensation" perceived in the beer. As a result, beer products (1) to (6) were perceived as having a stronger depth of flavor than the comparative beer product. Beer products (1) to (6) also had a stronger, crisp, beer-like, refreshing stimulating sensation than the comparative beer product. In particular, beer products (1) to (4) were superior in the depth of flavor and stimulating sensation described above.

[0081] 1 Kernel 2 Endothelial layer 3 Endosperm 4 Young sprout 5 Malt root

Claims

1. A method for producing a malt husk processed product, comprising a step of treating a malt husk-containing raw material with a gas containing water vapor at a temperature of 120-250°C and a pressure of 0.2-4.0 MPa, wherein the malt husk-containing raw material is a malt husk-containing raw material containing a fraction separated by polishing malt to a husk degree of 70-99%.

2. The method according to claim 1, wherein the pounding precision is 75 to 95%.

3. The method according to claim 1 or 2, wherein the malt is barley malt.

4. The manufacturing method according to claim 1 or 2, wherein the gas containing water vapor is saturated water vapor.

5. The manufacturing method according to claim 1 or 2, wherein the temperature of the gas containing water vapor is 160 to 220°C.

6. The method according to claim 1 or 2, wherein the treatment time is from 30 seconds to 120 minutes.

7. The manufacturing method according to claim 1 or 2, wherein the malt husk processed product contains 10 g or more of furaneol per kg of solid content.

8. The method according to claim 1 or 2, wherein the malt husk processed product contains 0.07 g or more of 2-methoxy-4-vinylphenol per kg of solid content.

9. The method according to claim 1 or 2, wherein the malt husk processed product contains 0.001 g or more of 2-methylpyrazine per kg of solid content.

10. A method for producing food and beverages, using a malt husk processed product obtained by the method according to claim 1 or 2 as a raw material.

11. The method according to claim 10, wherein the food or drink is a beer-taste beverage.

12. A food or drink produced by the method according to claim 10.

13. A beer-flavored beverage produced by the method according to claim 11.

14. A method for enhancing the richness of flavor and the stimulating sensation of a beer-flavored beverage, which comprises using as a raw material a malt husk processed product obtained by the manufacturing method described in claim 1 or 2.

15. Use of a malt husk processed product obtained by the manufacturing method according to claim 1 or 2 to enhance the richness of flavor and the stimulating sensation of a beer-flavored beverage.

16. A malt husk processed product containing 10 g or more of furaneol per kg of solids.

17. The malt husk processed product according to claim 16, further comprising vanillin, and the weight ratio of furaneol to vanillin (furaneol / vanillin) is 100 or more.

18. A malt husk processed product containing 0.07 g or more of 2-methoxy-4-vinylphenol per kg of solids.

19. The malt husk processed product according to claim 18, further comprising vanillin, wherein the weight ratio of 2-methoxy-4-vinylphenol to vanillin (2-methoxy-4-vinylphenol / vanillin) is 0.3 or more.

20. A malt husk processed product containing 0.001 g or more of 2-methylpyrazine per kg of solids.

21. The malt husk processed product according to claim 20, further comprising vanillin, wherein the weight ratio of 2-methylpyrazine to vanillin (2-methylpyrazine / vanillin) is 0.003 or more.