JP2018183123A - Container-packed roasted grain beverage and method for producing roasted grain - Google Patents

Abstract

[Problem] Using raw cereals that are heavy roasted, it is possible to feel the "scent" that does not cause a burning odor, the "priority" that mainly contributes to sweetness, and the "aftertaste" that remains in the mouth in the late period of drinking Provision of roasted grain drinks. SOLUTION: Two or more kinds of raw material grains selected from raw material grains A, B, and C are obtained, and the obtained two or more kinds of raw material grains are separately maintained at a product temperature of 260 to 400 ° C. for 10 to 100 seconds. Roasting and obtaining roasted grains, mixing two or more of the obtained roasted grains to obtain mixed roasted grains, extracting the obtained mixed roasted grains with a solvent and roasting grains A method for producing a container-packed roasted grain beverage, comprising a step of obtaining an extract and a step of filling a container with the obtained roasted grain extract. (A) Raw material grain A in which the ratio of the arabinoxylan content to the protein content (Ax / protein) is 1.20 or more and less than 1.65, (B) Raw material grain B that is 0.70 or more and less than 1.20 (C) Raw material grain C which is 0.30 or more and less than 0.70. [Selection figure] None

Description

  The present invention relates to a method for producing roasted cereal (also referred to as “roasted cereal”), and a method for producing a container-packed roasted cereal beverage obtained using the roasted cereal.

  Container-packed beverages, that is, beverages that are filled in various containers and can be stored for a long period of time, are provided in various types and forms along with diversification of consumer needs.

This type of packaged beverage can be broadly divided into two types, a dry beverage and a palatable beverage.
A palatable beverage is a beverage that is drunk for the purpose of enjoying the taste and aroma itself of the beverage, and examples thereof include fruit beverages, carbonated beverages, coffee and tea. Although a palatability drink often uses an auxiliary ingredient such as sugar for the purpose, there is also a palatability drink of a type in which an auxiliary ingredient such as so-called black coffee or straight tea is not added.
On the other hand, a thirstable beverage is a beverage that is drunk for the purpose of healing thirst, and examples thereof include water and tea. For the purpose of the dry drink, many drinks that do not contain sugar are included, and among these drinks, there are also drinks that also have energy intake such as so-called sports drinks.

In recent years, as consumer preferences have diversified, new types of beverages that have not been provided in the past have been demanded. As an example, a drink of the type that drinks a fast-beverage drink like a taste drink can be mentioned. Specifically, the drink of the type which warms and drinks dryness drinks, such as a green tea drink and a barley tea drink, can be mentioned.
In addition, as consumers have become more health-conscious in recent years, there has been an increasing demand to avoid certain ingredients (for example, caffeine) and additives as much as possible. Therefore, there is a demand for a new “high taste non-caffeine beverage” that does not contain caffeine or sweeteners.

  As mentioned above, there are various types of beverages that are dry. Among them, the “contained roasted cereal beverage”, which is filled with a roasted cereal extract obtained by extracting roasted cereal obtained by roasting cereal with hot water, has traditionally been a dry beverage. It was a representative example. However, as changes in consumers' lifestyles, especially the method of taking small drinks little by little while working or studying (so-called “Chibi-Dara”), are taking place for packaged roasted cereal drinks. Taste is required.

The following manufacturing method can be mentioned as a prior art regarding the manufacturing method of a roasted grain drink.
For example, in patent document 1 (Unexamined-Japanese-Patent No. 2014-18181), the barley extract obtained by extracting the roasted barley is obtained by steam distillation of a barley extract having a strong flavor, for example, roasted barley. And a method of adding a mixture of an extract obtained by hot water extraction of roasted barley and adding the mixture.

  In Patent Document 2 (Japanese Examined Patent Publication No. 62-40991), raw barley is introduced into a hot-air roasting machine, and the roasting temperature is set at a temperature not exceeding 160 ° C for more than 5 minutes. After the treatment, the set temperature is subsequently raised to 180 to 280 ° C. and subjected to a high temperature roasting process to obtain a rich flavor unique to barley tea and roasting in the low temperature range A method of obtaining sweetness by spraying water droplets or water vapor onto wheat grains at an appropriate time during the treatment is disclosed.

  In Patent Document 3 (Japanese Patent Laid-Open No. 2000-245411), raw barley is steam sprayed under conditions of a steam spraying time of 5 to 60 seconds and a steam flow rate of 20 to 60 kg / h, and then a roasting temperature of 230 to 280. A method for producing barley tea wheat characterized by performing primary roasting at 60 ° C. for 120 seconds at 60 ° C., followed by secondary roasting at a roasting temperature of 250 to 300 ° C. for 60 seconds to 120 seconds. It is disclosed.

  In Patent Document 4 (Re-Table 2009-148201), at least, the product temperature of wheat is rapidly cooled at a temperature difference of 60 ° C. to 130 ° C. within 5 seconds between the primary roasting step and the secondary roasting step. A method for producing roasted grains including a rapid cooling step is disclosed.

JP 2014-18181 A Japanese Patent Publication No.62-40991 JP 2000-245411 A No. 2009-148201

Conventionally, container-packed roasted cereal drinks, which have been representative examples of fast-drying beverages, have been drunk for the purpose of dryness mainly in summer. Recently, the health of roasted cereal drinks has been accepted, and it has been heated and drunk even in winter, and warmed container-packed roasted cereal drinks have attracted attention.
However, the conventional warming-type container-packed roasted cereal beverage based on a fast-stopping roasted cereal beverage did not have a flavor that satisfactorily satisfied consumer needs as a palatability beverage. In particular, it has not yet achieved a palatability drink that can be used as a substitute for black coffee. Therefore, there is a need for a new high-preference roasted cereal drink that can be drunk as an alternative to black coffee and does not contain caffeine, sweeteners, and the like.

  Regarding the roasted grain beverage, the flavor can be adjusted by adjusting the roasting conditions of the raw grain. From this point of view, in order to prepare an alternative beverage for black coffee, it is conceivable to perform so-called “heavy roasting” in which raw grains are roasted at a relatively high temperature. However, simply roasting raw cereal grains can give roasted incense and bitterness to beverages, but on the other hand, the burnt smell is conspicuous, which in turn impairs the palatability of roasted cereal beverages. End up.

  Therefore, the object of the present invention is to use a raw roasting raw grain, yet still have a “scent” that does not stand out in a burning odor, a “priority” that mainly contributes to sweetness, and a “aftertaste” that remains in the mouth in the late period of drinking. It is to obtain a new high-taste roasted cereal drink.

  In the present invention, two or more kinds of raw material grains selected from the group consisting of the following raw material grains A, B and C are obtained, and the obtained two or more kinds of raw material grains are separately set at a product temperature of 260 to 400 ° C. A step of obtaining roasted grains by roasting so as to maintain for 100 seconds (referred to as “step (1)”), and a step of obtaining a mixed roasted grain by mixing two or more types of roasted grains obtained ( (Referred to as “step (2)”), a step of extracting the obtained mixed roasted cereal with a solvent to obtain a roasted cereal extract (referred to as “step (3)”), and the obtained roasted cereal The present invention proposes a method for producing a container-packed roasted grain beverage comprising a step of filling a container with an extract (referred to as “step (4)”).

(A) Raw material grain A in which the ratio of the mass of arabinoxylan to the mass of protein (Ax / protein) is 1.20 or more and less than 1.65
(B) Raw material grain B in which the ratio of the arabinoxylan content to the protein content (Ax / protein) is 0.70 or more and less than 1.20
(C) Raw material grain C in which the ratio (Ax / protein) of the arabinoxylan content to the protein content is 0.30 or more and less than 0.70

  The present invention also obtains two or more kinds of raw material grains selected from the group consisting of the above raw material grains A, B and C, and separately obtains two or more kinds of the obtained raw material grains at a product temperature of 260 to 400 ° C. A step of obtaining roasted grains by roasting so as to maintain for ~ 100 seconds (referred to as “step (1)”), and a step of obtaining a mixed roasted grain by mixing two or more types of roasted grains obtained. (Referred to as “step (2)”), a step of obtaining the roasted grain extract by extracting the obtained mixed roasted grains with a solvent (referred to as “step (3)”), and the obtained roasting The present invention proposes a method for improving the extraction efficiency of a container-packed roasted cereal beverage comprising a step of filling a container with a grain extract (referred to as “step (4)”).

  The present invention also obtains two or more kinds of raw material grains selected from the group consisting of the above raw material grains A, B and C, and separately obtains two or more kinds of the obtained raw material grains at a product temperature of 260 to 400 ° C. A step of obtaining roasted grains by roasting so as to maintain for ~ 100 seconds (referred to as “step (1)”), and a step of obtaining a mixed roasted grain by mixing two or more types of roasted grains obtained. (Referred to as “step (2)”).

  The present invention also obtains two or more kinds of raw material grains selected from the group consisting of the above raw material grains A, B and C, and separately obtains two or more kinds of the obtained raw material grains at a product temperature of 260 to 400 ° C. A step of obtaining roasted grains by roasting so as to maintain for ~ 100 seconds (referred to as “step (1)”), and a step of obtaining a mixed roasted grain by mixing two or more types of roasted grains obtained. (Referred to as “step (2)”), a method for improving the extraction efficiency of roasted grains is proposed.

  The present invention proposes a method for producing roasted grains, a method for improving the extraction efficiency of roasted grains, a method for producing a packed roasted grain beverage, and a method for improving the extraction efficiency of a packed roasted grain beverage. While using raw cereals that are heavy roasted by combining two or more roasted cereals obtained by roasting raw cereals (A, B, and C) having different mass ratios (Ax / protein) However, the palatability of the fast-drying beverage can be improved. More specifically, a new high palatability that allows you to feel the “scent” that does not cause a burning odor, the “prior taste” that contributes mainly to sweetness, and the “aftertaste” that remains in the mouth in the later stages of drinking. A roasted grain beverage and a roasted grain for the beverage can be obtained.

  Next, the present invention will be described based on embodiments. However, the present invention is not limited to the embodiment.

<Explanation of terms>
The “roasted cereal beverage” in the present invention is a beverage containing an extract obtained by extracting a roasted cereal raw material with a solvent such as water or an organic solvent, and the “contained roasted cereal beverage” It refers to a beverage in a form in which the extract is directly or diluted or concentrated, or other components are added to the extract, and the container is filled and sealed.
In this case, when the solvent is an organic solvent, it is preferably an alcohol, and the alcohol is preferably at least one selected from the group consisting of methanol, ethanol and 2-propanol. Moreover, as said other component, various additives, such as an emulsifier and antioxidant, can be mentioned.
The term “cereal roasting” refers to a process of roasting and roasting grain as a raw material by heating.

  In the present invention, “a method for improving the extraction efficiency of roasted cereal” and “a method for improving the extraction efficiency of a container-packed roasted cereal beverage” are the flavors of the roasted cereal or the container-packed roasted cereal beverage (first taste, aftertaste and aroma). Is the meaning of the method that can improve the extraction efficiency while keeping the range of the present invention.

  In the present invention, the “prior taste” of the roasted cereal drink indicates the concentration of the sweet taste that is felt in the first half of the light roast-like drinking, and the “aftertaste” is the bitter taste remaining in the latter half of the heavy roast-like drinking. Is shown.

The term “cereal” in the present invention refers to seeds mainly composed of starchy substances obtained from plants, and includes those that are edible as they are and those that are not edible and can be taken as an extract. Specifically, cereals, cereals such as wheat, rice, beans and the like can be exemplified. However, it is not particularly limited as long as the effects of the present invention are exhibited.
Further, the “two or more types of grains” may be two or more types of plant varieties as long as each satisfies a predetermined condition. In view of availability such as raw material procurement, it is preferable that two or more kinds of grains are of the same kind and satisfy different conditions.

In the present invention, the term “wheat” includes, for example, gramineous grains such as wheat, barley, rye, oat, hard wheat, bare wheat, and oat.
The “barley” includes, for example, Hind Marsh, Metcalf, Scope, Commander, Houshun, Mikamo Golden, Legacy, Shun Rai, Fiber Snow, and Koshimugi.

In the present invention, “arabinoxylan (sometimes referred to as“ Ax ”)” is a kind of “hemicellulose” that is a generic term for fibers other than cellulose among water-insoluble dietary fibers classified as polysaccharides. Meaning.
“Arabinoxylan” is a component that constitutes the cell wall of a grass family plant and has a role of forming a cytoskeleton of the plant.

In the present invention, the arabinoxylan content of the cereal is preferably 4.0 to 10.0% by mass.
When the content of arabinoxylan in the raw material grain is large, when a roasted grain drink is produced using the arabinoxylan content, the “first taste” tends to be strong and the “aftertaste” tends to be weak. On the other hand, when the arabinoxylan content is low, the “prior taste” tends to be weak and the “after taste” tends to be strong.
From this point of view, the arabinoxylan content of the cereal grains in the present invention is preferably 4.0 to 10.0% by mass, particularly 4.5% by mass or more and 9.5% by mass or less, and among these, 5.0% by mass. % Or more or 9.0% by mass or less is more preferable.

  The arabinoxylan-containing mass in cereals can be adjusted according to cultivar conditions such as varieties of cereals, harvest time, and water supply. For example, the arabinoxylan content is low at the initial stage of cultivation and tends to increase after the middle stage of cultivation. Moreover, arabinoxylan content can also be adjusted with the amount of water supply during the cultivation period. For example, when the amount of water supply is increased, the arabinoxylan content tends to increase. In terms of varieties, in the case of barley, Nijo varieties such as Hindmarsh, Metcalf, Scope, Commander, Hushun, Mikamo Golden, etc. tend to have a high arabinoxylan content, while Legacy, Shunrai, Fiber Snow Rojo varieties such as oak and oat tend to have a low arabinoxylan content.

  For analysis and measurement of arabinoxylan content, methods known to those skilled in the art can be employed. Agri. Food Chem. It can be calculated using the direct acid hydrolysis method described in 2014, 62, 8319-8324.

In the present invention, the term “cereal protein” means a protein derived from a cereal raw material, and contains hordein contained in barley in addition to gluten that is contained in a large amount of wheat and causes stickiness. Yes.
In this case, the protein includes not only the above protein but also a so-called peptide having a small number of chains and a free amino acid amount.

The protein content in the grain of the present invention is preferably 6.0 to 12.5% by mass.
If the raw material grain contains a large amount of protein, when a roasted grain drink is produced using the protein, the “first taste” tends to be weak and the “aftertaste” and “scent” tend to be strong. On the other hand, when the amount of protein is small, the “first taste” tends to be strong, and the “aftertaste” and “scent” tend to be weak.
From this viewpoint, the protein content in the grain of the present invention is preferably 6.0 to 12.5% by mass, particularly 6.2% by mass or more or 12.0% by mass or less, and among them, 6.4% by mass. More preferably, it is 11.9% by mass or less.

  The protein content in cereals can be adjusted according to cereal variety. For example, when the grain is barley, two-row wheat varieties such as Hindmarsh, Metcalf, Scope, Commander, Hashun, Mikamo Golden tend to have a low protein content, and six-row barley such as Legacy, Shunrai, Fibresnow, and Kamamugi. Varieties tend to have high protein content.

  For protein analysis and calculation, methods known to those skilled in the art can be employed. For example, the total nitrogen can be quantified by the Kjeldahl method and multiplied by the protein coefficient to calculate the protein.

The (Ax / protein) in the grain of the present invention is preferably 0.30 to 1.70% by mass.
By roasting two or more kinds of different raw material grains having (Ax / protein) within this range, and mixing the obtained two or more kinds of roasted grains, a roasted grain exhibiting the effects of the present invention is obtained. Can do. In addition, cereal grains having a high (Ax / protein) tend to feel the “first taste” in the present invention strongly and feel the “aftertaste” and “fragrance” weakly. On the other hand, cereals with low (Ax / protein) tend to feel weak in “first taste” in the present invention and strong in “after taste” and “fragrance”.
From this point of view, (Ax / protein) in the grain of the present invention is preferably 0.30 to 1.70% by mass, particularly 0.32% by mass or more and 1.60% by mass or less, and 0.48 in particular. More preferably, it is at least mass% or at most 1.41 mass%.

Grain (Ax / protein) can be adjusted according to the cultivation method and varieties of the grain used as a raw material. Specifically, it is preferable to adjust according to cultivation conditions such as harvest time and water supply amount or varieties such as Hind Marsh and Legacy. For example, the value of (Ax / protein) can also be increased by increasing the arabinoxylan content in the cereal by the cultivation method. By reducing the arabinoxylan content in the cereal by the cultivation method, the value of (Ax / protein) can also be reduced. Moreover, the value of (Ax / protein) can be decreased by increasing the protein content in the cereal by selecting the variety, and the value of (Ax / protein) can be decreased by decreasing the protein content in the cereal by selecting the variety. ) Value can be increased.
In addition, the calculation method of (Ax / protein) can be calculated by dividing the arabinoxylan content by the protein content.

  In the present invention, the “bulk ratio” represents the volume per unit weight, and refers to the volume (mL) per 100 g of roasted grains obtained by roasting raw grains or raw grains.

  The bulk ratio of cereals can be adjusted according to the cultivation method and varieties of cereals as raw materials. Specifically, it is preferable to adjust according to the seeding amount per unit area, the wrinkle interval, and the amount of nitrogen as a nutrient source. For example, the grain volume ratio can be greatly adjusted by reducing the seeding amount per unit area of the grain or increasing the spacing between the ridges. Further, the bulk ratio can be greatly adjusted by giving a large amount of nitrogen with a fertilizer or the like.

  The bulk ratio can be calculated and / or measured by a method known to those skilled in the art. For example, a method of measuring 100 g of cereal or roasted cereal and measuring and calculating the volume with a 1000 ml measuring cylinder (manufactured by Tokyo Glass Equipment Co., Ltd.) can be mentioned.

The “expansion rate” in the present invention is an index that represents the degree of expansion of the grain before and after the roasting process, and by measuring the bulk ratio between the raw material grain and the roasting raw material grain, It is an index representing how much the volume has expanded.
Specifically, it is calculated by the following formula 1. It shows that the larger the expansion ratio, the larger the bulk ratio after roasting compared to the bulk ratio before roasting.
Formula 1: Expansion rate (%) = Roasted grain bulk ratio (ml) / Raw material grain bulk ratio (ml) × 100
The expansion rate can be adjusted according to the moisture content of the raw grain and the roasting conditions of the roasting process. The expansion rate increases when the moisture content of the grains is high or when the roasting conditions are high. Tend to.

In the present invention, when expressed as “X to Y” (X and Y are arbitrary numbers), “X is preferably greater than X” or “preferably greater than Y” with the meaning of “X to Y” unless otherwise specified. The meaning of “small” is also included.
In addition, when expressed as “X or more” (X is an arbitrary number) or “Y or less” (Y is an arbitrary number), it is “preferably greater than X” or “preferably less than Y”. Includes intentions.

[Production method of this roasted grain]
The method for producing roasted cereals according to the embodiment of the present invention (referred to as “the method for producing roasted cereals”) separately supplies two or more kinds of raw material cereals used as raw materials, and sets the product temperature to 260 to 400 ° C. A step of obtaining two or more types of roasted grains by roasting so as to be maintained for 100 seconds (referred to as “step (1)”), and mixing and roasting the obtained two or more types of roasted grains A method for producing roasted cereals comprising a step of obtaining cereals (referred to as “step (2)”).
As long as the manufacturing method of this roasted grain is equipped with the said process (1) and (2), it is arbitrary to add another process or process.

<Raw material grains>
In this roasted grain production method, two or more kinds of raw material grains selected from the group consisting of the following raw material grains A, B and C are obtained, and the obtained two or more kinds of raw material grains are roasted separately. It is preferable to obtain at least two types of roasted grains and to mix the two or more types of roasted grains in combination.
(A) Raw material grain A in which the ratio of the mass of arabinoxylan to the mass of protein (Ax / protein) is adjusted to 1.20 or more and less than 1.65
(B) Raw material grain B in which the ratio of the mass of arabinoxylan to the mass of protein (Ax / protein) is adjusted to 0.70 or more and less than 1.20
(C) Raw material grain C in which the ratio of the arabinoxylan content to the protein content (Ax / protein) is adjusted to 0.30 or more and less than 0.70

According to this method for producing roasted cereals, two or more types of raw material cereals each having an Ax / protein within a predetermined range are used, and two or more types of raw material cereals are subjected to predetermined heavy roasting to obtain two or more types of By obtaining roasted grains and mixing the two or more kinds of roasted grains in combination, it is possible to improve the palatability of the fast-drying beverage while using the raw roasted raw grain. More specifically, high-flavored roasting that allows you to feel the “scent” that does not make a burning odor stand out, the “prior taste” that contributes mainly to sweetness, and the “aftertaste” that remains in the mouth in the late period of drinking A roasted cereal that can produce a cereal beverage can be obtained.
Further, according to the method for producing roasted cereals, the extraction efficiency of the obtained roasted cereals can be improved. Therefore, the method for producing the roasted cereals can also be called a method for improving the extraction efficiency of roasted cereals. .

<Raw material grain A>
The raw material grain A preferably has a ratio of the mass of arabinoxylan to the mass of protein (Ax / protein) of 1.20 or more and less than 1.65.
If (Ax / protein) in the raw material grain A is 1.20 or more, it is possible to suppress the “priority” from being weakened by the predetermined high-temperature short-time roasting, while the (Ax / protein) in the raw material grain A If it is less than 1.65, it is possible to suppress the occurrence of excessive “priority” even when roasting at a high temperature for a short time, and it is possible to further suppress the weakening of the “fragrance”.
Further, if the (Ax / protein) of the raw grain A is in the above range, the raw grain A is sufficiently expanded by roasting at a predetermined high temperature for a short time, and further extracted by the high temperature short time extraction described later. Beverage extract can be obtained.
From this point of view, in particular, from the viewpoint of producing the “first taste” characteristic of the container-packed roasted cereal beverage with the raw material grain A, the (Ax / protein) of the raw material grain A is 1.20 or more and less than 1.65. Among them, 1.25 or more or less than 1.55, and more preferably 1.30 or more or less than 1.50 among them.

  As the raw material grain A, for example, grains having (Ax / protein) in the above range can be selected and used from cereal grains, cereal grains such as wheat, rice, and beans. For example, it is preferable to select and use those having (Ax / protein) in the above range from gramineous grains such as wheat, barley, rye, oat, hard wheat, bare wheat, and oat. In the case of barley, it is preferable to select from two-row wheat and six-row wheat.

When selecting Nijo oats as the raw grain A, examples of the varieties to be selected include varieties such as Hind Marsh, Metcalf, Scope, Commander, Hoshu, Mikamo Golden.
On the other hand, in the case where six-row wheat is selected as the raw material grain A, examples of varieties to be selected include varieties such as legacy, shung rai, fiber snow, and oak.

  Among them, the raw material grain A mainly contributes to the “first taste”, which is the strength of the taste concentration consisting of the sweetness of the first half of the roasted grain beverage, and (Ax / protein) is used as the raw material grains B and C. From the viewpoint of adjusting higher than the above, among wheat, it is preferable to use double-row wheat in which (Ax / protein) is adjusted to the above predetermined range.

The arabinoxylan content of the raw material grain A is preferably 8.0 to 10.0% by mass.
If the arabinoxylan content of the raw material grain A is within this range, a more appropriate “paste” can be obtained by predetermined high temperature and short time roasting.
From this viewpoint, the arabinoxylan content in the raw material grain A is preferably 8.0 to 10.0% by mass, particularly 9.9% by mass or less, especially 8.3% by mass or more or 9.5% by mass or less, Among these, it is more preferable that it is 8.5 mass% or less.

  From the same viewpoint, the protein content of the raw grain A is preferably 6.0 to 6.6% by mass, particularly 6.2% by mass or more and 6.5% by mass or less, and among these, 6.3 More preferably, it is at most mass% or at most 6.4 mass%.

The β-glucan content of the raw material grain A is preferably 2.0 to 2.8% by mass.
If the β-glucan content of the raw grain A is within this range, the “priority” of the roasted grain drink can be strengthened in combination with arabinoxylan.
From this point of view, the β-glucan content of the raw grain A is preferably 2.0 to 2.8% by mass, especially 2.1% by mass or more, or 2.7% by mass or less, among which 2.2% by mass. % Or more or 2.6% by mass or less is more preferable.
Β-glucan can be measured by a method known to those skilled in the art, and for example, it can be measured by a commercially available kit for β-glucan quantification.

The ratio of the arabinoxylan content to the β-glucan content in the raw material grain A (Ax / β-glucan) is preferably 2.80 to 5.00.
If the (Ax / β-glucan) of the raw grain A is within this range, the “prior taste” of the roasted grain beverage can be made even more preferable.
From this point of view, the ratio of the raw material grain A (Ax / β-glucan) is preferably 2.80 to 5.00, more preferably 2.72 or more or 4.95 or less, especially 3.00 or more or 4.00. More preferably, it is as follows.
In addition, (Ax / β glucan) is a value obtained by dividing the arabinoxylan content by the β glucan content.

The raw material grain A preferably further has a bulk ratio of 100 to 200 ml / 100 g (the raw material grain A having this bulk ratio is also referred to as “raw material grain D”).
If the bulk ratio in the raw material grain A is within this range, it is possible to obtain a roasted grain having an extraction efficiency suitable for producing a “first taste” by appropriately swelling by high-temperature and short-time roasting.
From this viewpoint, the bulk ratio of the raw material grain A is preferably 100 to 200 ml / 100 g, more preferably 130 ml / 100 g or more or 180 ml / 100 g or less, and particularly preferably 120 ml / 100 g or more or 170 ml / 100 g or less. .

  In order to adjust the bulk ratio of the raw material grain A, it is only necessary to adjust the cultivation method and varieties of the raw material grain. Specifically, it is adjusted according to the seeding amount per unit area, the cocoon interval and the nitrogen amount as a nutrient source. It is preferable. For example, the bulk ratio of the raw material grain A can be greatly adjusted by reducing the seeding amount per unit area of the grain or increasing the spacing between the ridges. Further, the bulk ratio can be greatly adjusted by giving a large amount of nitrogen with a fertilizer or the like. In particular, by adjusting the bulk ratio of the cereal raw material A to a predetermined range, it becomes easy to adjust the expansion ratio within a predetermined range by the roasting process, and the “paste” of the container-packed roasted cereal drink is improved by the extraction process. From the above, it is preferable to adjust the bulk ratio of two-row wheat and / or six-row wheat to a predetermined range. However, it is not limited to this method.

The bulk ratio of the raw material grain A or D is preferably 10 ml / 100 g or more larger than the raw material grain B or E, and preferably 20 ml / 100 g or smaller than the raw material grain C or F. Further, it is more preferably 20 ml / 100 g or more than the raw material grain B or E and more preferably 30 ml / 100 g or less than the raw material grain C or F.
By making the bulk ratio of the raw material grain A or D within this range, it becomes easy to adjust the expansion rate within a predetermined range by the roasting process, and the “prior taste” of the container-packed roasted grain drink by the extraction process becomes “aftertaste”. And “scent” in terms of balance.

<Raw material grain B>
The raw material grain B preferably has a ratio of the mass of arabinoxylan to the mass of protein (Ax / protein) of 0.70 or more and less than 1.20.
If (Ax / protein) in the raw material grain B is 0.70 or more, it is possible to prevent the “aftertaste” from being weakened by roasting at a predetermined high temperature for a short time, and further, the “first taste” and “scent” are weak. Therefore, it can be suitably used as a flavor base as a roasted grain beverage. On the other hand, if (Ax / protein) in the raw grain B is less than 1.20, excessive “aftertaste” can be prevented from occurring due to predetermined high-temperature and short-time roasting, and “first taste” and “scent” "Can also be suppressed, and a roasted incense like light roast can be secured.
Further, if the (Ax / protein) of the raw material grain B is in the above range, the raw material grain B is sufficiently expanded by roasting at a predetermined high temperature for a short time, and further extracted by the high temperature short time extraction described later. Beverage extract can be obtained.
From this viewpoint, in particular, from the viewpoint of producing the “aftertaste” characteristic of the container-packed roasted cereal beverage with the raw material grain B, the raw material grain B has (Ax / protein) of 0.70 or more and less than 1.20. Among these, 0.71 or more or less than 1.18, more preferably 0.80 or more or less than 1.00, and particularly preferably 0.75 or more or less than 0.95.

  As the raw material grain B, for example, grains having (Ax / protein) in the above range can be selected and used from cereal grains, cereal grains such as wheat, rice, and beans. For example, it is preferable to select and use those having (Ax / protein) in the above range from gramineous grains such as wheat, barley, rye, oat, hard wheat, bare wheat, and oat. In the case of barley, it is preferable to select from two-row wheat and six-row wheat.

When selecting Nijo oats as the raw material grain B, examples of the varieties to be selected include varieties such as Hind Marsh, Metcalf, Scope, Commander, Housun and Mikamo Golden.
On the other hand, in the case where six-row wheat is selected as the raw material grain B, examples of varieties to be selected include varieties such as legacy, shunrai, fiber snow, and oak.

  Above all, the raw material grain B is adjusted from the viewpoint of contributing to the “aftertaste” consisting of the bitterness in the latter half of drinking of roasted cereal beverages, and (Ax / protein) is adjusted lower than the raw material grain A, compared with the raw material grain C. From the viewpoint of adjusting (Ax / protein) to a high level, it is preferable to use two or more wheat and / or six-rowed wheat, in which (Ax / protein) is adjusted to the predetermined range, among the wheat.

The arabinoxylan content in the raw material grain B is preferably 6.5 to 7.9% by mass.
If the arabinoxylan content in the raw material grain B is within this range, a suitable “aftertaste” can be obtained by predetermined high-temperature and short-time roasting.
From this point of view, the arabinoxylan content in the raw material grain B is preferably 6.5 to 7.9% by mass, particularly 6.7% by mass or more or 7.7% by mass or less, and more preferably 6.9% by mass or more. Alternatively, it is 7.5% by mass or less, and more preferably 7.0% by mass or more or 7.4% by mass or less.

  From the same viewpoint, the protein content in the raw material grain B is preferably 6.7 to 9.3 mass%, more preferably 7.0 mass% or more, or 9.0 mass% or less, and particularly 7.5 More preferably, it is not less than mass% or not more than 8.5 mass%.

The β-glucan content in the raw material grain B is preferably 2.9 to 3.8% by mass.
If the β-glucan content in the raw material grain B is within this range, the “gear” of the roasted grain beverage can be maintained in combination with the arabinoxylan.
From this point of view, the β-glucan content in the raw grain B is preferably 2.9 to 3.8% by mass, particularly 3.0% by mass or more and 3.6% by mass or less, among which 3.1% by mass. More preferably, it is 3.5 mass% or less.
Β-glucan can be measured by a method known to those skilled in the art, and for example, it can be measured by a commercially available kit for β-glucan quantification.

(Ax / β glucan) in the raw material grain B is preferably 2.00 to 2.75.
If (Ax / β-glucan) in the raw material grain B is within this range, the “aftertaste” of the roasted grain beverage can be made to have a preferred strength.
From this point of view, (Ax / β-glucan) in the raw material grain B is preferably 2.00 to 2.75, particularly 2.17 or more or 2.72 or less, particularly 2.20 or more or 2.50 or less. More preferably.
In addition, (Ax / β glucan) is a value obtained by dividing the arabinoxylan content by the β glucan content.

The raw material grain B preferably further has a bulk ratio of 90 to 180 ml / 100 g (the raw material grain B having this bulk ratio is also referred to as “raw material grain E”).
If the bulk ratio in the raw material grain B is within this range, it is possible to obtain a roasted grain having an extraction efficiency suitable for producing a “aftertaste” by appropriately swelling by high-temperature and short-time roasting.
From this viewpoint, the bulk ratio of the raw material grain B is preferably 90 to 180 ml / 100 g, more preferably 110 ml / 100 g or more or 170 ml / 100 g or less, and more preferably 120 ml / 100 g or more or 160 ml / 100 g or less. .

  In order to adjust the bulk ratio of the raw material grain B, it is only necessary to adjust the cultivation method and varieties of the raw material grain. Specifically, it is adjusted according to the seeding amount per unit area, the cocoon interval, and the nitrogen amount as a nutrient source. It is preferable. For example, the bulk ratio of the raw material grain B can be largely adjusted by reducing the seeding amount per unit area of the grain or increasing the spacing between the ridges. Further, the bulk ratio can be greatly adjusted by giving a large amount of nitrogen with a fertilizer or the like. In particular, by adjusting the bulk ratio of the grain raw material B to a predetermined range, it becomes easy to adjust the expansion rate to a predetermined range by the roasting process, and from the viewpoint that the “aftertaste” of the container-packed roasted grain beverage is improved by the extraction process. It is preferable to make it into a predetermined range by adjusting the bulk ratio of two-row wheat and / or six-row wheat. However, it is not limited to this method.

The bulk ratio of the raw material grain B or E is preferably 10 ml / 100 g or less smaller than the raw material grain A or D, and preferably 20 ml / 100 g or smaller than the raw material grain C or F. Further, it is more preferably 20 ml / 100 g or less than the raw material grain A or D, and more preferably 30 ml / 100 g or less than the raw material grain C or F.
By setting the bulk ratio of the raw material grain B or E within this range, it becomes easy to adjust the expansion rate within a predetermined range by the roasting process, and the “aftertaste” of the container-packed roasted grain beverage is “first taste” by the extraction process. And “scent” in terms of balance.

<Raw material grain C>
The raw material grain C preferably has a ratio of arabinoxylan content to protein content (Ax / protein) of 0.30 or more and less than 0.70.
If (Ax / protein) in the raw material grain C is 0.30 or more, “roasted incense” does not become excessive due to predetermined high-temperature and short-time roasting, and the generation of scorching odor can be suppressed. If (Ax / protein) in the raw material grain C is less than 0.70, a heavy “roast” like roasted grain beverage can be produced by predetermined high temperature short time roasting.
Further, if the (Ax / protein) of the raw material grain C is in the above range, the raw material grain C is sufficiently expanded by roasting at a predetermined high temperature for a short time, and further extracted by the high temperature short time extraction described later. Beverage extract can be obtained.
From this viewpoint, in particular, from the viewpoint of producing the “fragrance” characteristic of the container-packed roasted cereal beverage with the raw material grain C, the (Ax / protein) of the raw material grain C is not less than 0.30 and less than 0.70. Among these, 0.32 or more or less than 0.68, particularly 0.35 or more or less than 0.65, and more preferably 0.40 or more or less than 0.60.

  As the raw material grain C, for example, grains having (Ax / protein) in the above range can be selected and used from cereal grains, cereal grains such as wheat, rice, and beans. For example, it is preferable to select and use those having (Ax / protein) in the above range from gramineous grains such as wheat, barley, rye, oat, hard wheat, bare wheat, and oat. In the case of barley, it is preferable to select from two-row wheat and six-row wheat.

When selecting Nijo oats as the raw material grain C, examples of varieties to be selected include varieties such as Hind Marsh, Metcalf, Scope, Commander, Hoshu, Mikamo Golden.
On the other hand, in the case where six-row wheat is selected as the raw material grain C, examples of varieties to be selected include varieties such as legacy, shung rai, fiber snow, and oak.

  Among them, the raw material grain C is a part of wheat from the viewpoint of contributing to the “fragrance” made of roasted incense of roasted grain beverages and adjusting (Ax / protein) to be lower than that of the raw material grains A and B. In particular, it is preferable to use six-row wheat whose (Ax / protein) is adjusted to the above predetermined range.

The arabinoxylan content in the raw material grain C is preferably 4.0 to 6.4% by mass.
If the arabinoxylan content in the raw material grain C is within this range, a suitable “fragrance” can be obtained by predetermined high-temperature and short-time roasting.
From this point of view, the content of arabinoxylan in the raw grain C is preferably 4.0 to 6.4% by mass, particularly 4.2% by mass or more or 6.0% by mass or less, and more preferably 4.6% by mass or more. Alternatively, it is 5.7% by mass or less, more preferably 5.0% by mass or more or 5.5% by mass or less.

  From the same viewpoint, the protein content in the raw material grain C is preferably 9.4 to 12.5% by mass, particularly 9.7% by mass or more or 12.0% by mass or less, and among these, 10.0. More preferably, it is at least 1 mass% or at most 11.0 mass%.

The β-glucan content in the raw material grain C is preferably 4.5 to 5.0% by mass.
If the β-glucan content in the raw material grain C is within this range, the “gear” of the roasted grain beverage can be maintained in combination with the arabinoxylan.
From this viewpoint, the β-glucan content in the raw material grain C is preferably 4.5 to 5.0% by mass, particularly 4.6% by mass or more and 4.9% by mass or less, and among them, 4.7% by mass. More preferably, the content is 4.8% by mass or less.
Β-glucan can be measured by a method known to those skilled in the art, and for example, it can be measured by a commercially available kit for β-glucan quantification.

The (Ax / β glucan) in the raw material grain C is preferably 0.75 to 1.90.
If (Ax / β-glucan) in the raw material grain C is within this range, the “prior taste” of the roasted grain beverage can be made to have a preferred strength.
(Ax / β-glucan) in the raw material grain C is preferably 0.75 to 1.90, particularly 0.80 or more and 1.42 or less, and more preferably 1.00 or more and 1.30 or less. Further preferred.
In addition, (Ax / β glucan) is a value obtained by dividing the arabinoxylan content by the β glucan content.

The raw material grain C preferably further has a bulk ratio of 110 to 190 ml / 100 g (the raw material grain C having this bulk ratio is also referred to as “raw material grain F”).
If the bulk ratio in the raw material grain C is within this range, it is possible to obtain a roasted grain having an extraction efficiency suitable for producing a “fragrance” by appropriately expanding by a predetermined high temperature and short time roasting.
From this viewpoint, the bulk ratio of the raw material grain C is preferably 110 to 190 ml / 100 g, more preferably 120 ml / 100 g or more, or 180 ml / 100 g or less, and more preferably 170 ml / 100 g or less.

  In order to adjust the bulk ratio of the raw material grain C, it is only necessary to adjust the cultivation method and varieties of the raw material grain. It is preferable. For example, the bulk ratio of the raw material grain C can be greatly adjusted by reducing the seeding amount per unit area of the grain or increasing the spacing between the ridges. Further, the bulk ratio can be greatly adjusted by giving a large amount of nitrogen with a fertilizer or the like. In particular, by adjusting the bulk ratio of the grain raw material C to a predetermined range, it becomes easier to adjust the expansion ratio within a predetermined range by the roasting process, and the “scent” of the container-packed roasted grain beverage is improved by the extraction process. From this, it is preferable to adjust the bulk ratio of six-row wheat to a predetermined range. However, it is not limited to this method.

Further, the bulk ratio of the raw material grain C or F is preferably 10 ml / 100 g or more larger than the raw material grain A or D, and preferably 20 ml / 100 g or more larger than the raw material grain B or E. Further, it is more preferably 20 ml / 100 g or more than the raw material grain A or D, and more preferably 30 ml / 100 g or more than the raw material grain B or E.
By making the bulk ratio of the raw material grain C or F within this range, it becomes easy to adjust the expansion rate within a predetermined range by the roasting process, and the “scent” of the container-packed roasted grain drink is made by the extraction process. And the balance with “aftertaste” can be made even better.

<Roasting>
As described above, two or more kinds of raw grains are obtained from the raw grains A, B and C each having Ax / protein within a predetermined range, and each raw grain is roasted (heavy roast) at a predetermined high temperature for a short time. Thus, it is preferable to obtain two or more types of roasted grains and to mix the two or more types of roasted grains in combination.
By doing in this way, while using the raw grain which carries out heavy roasting, it is still possible to improve the palatability of a dry drink. More specifically, high-flavored roasting that allows you to feel the “scent” that does not make a burning odor stand out, the “prior taste” that contributes mainly to sweetness, and the “aftertaste” that remains in the mouth in the late period of drinking A roasted cereal that can produce a cereal beverage can be obtained.

  As a method for roasting raw material grains A, B and C, methods known to those skilled in the art can be used. For example, medium roasting including hot air roasting, sand roasting roasting, far infrared roasting, open kettle roasting Examples thereof include a method such as rotary drum roasting.

Among them, it is preferable to roast the raw material grains A, B and C by medium roasting. Among them, from the viewpoint that roasting at high temperature and short time is possible and desired flavor and extractability can be obtained. It is preferable to perform roasting at a high temperature for a short time, so-called heavy roasting.
By adopting medium roasting, the L value, degree of expansion, bulk ratio, extractability, etc. can be increased even at a roasting temperature comparable to that of conventional hot air roasting.

  Note that “medium roasting” is a roasting method in which a medium such as heated sand and a grain raw material are mixed and fluidized, and the grain raw material can be roasted and expanded at the same time or separately. is there. Examples of the medium include silica sand, calcium particles, and ceramic particles.

The roasting conditions for the raw grains A, B and C are preferably roasted so that the grain temperature is maintained at 260 to 400 ° C. for 10 to 100 seconds.
By using roasting conditions in such a high temperature for a short time, a roasted grain that can be eluted with a suitable flavor balance can be obtained from the “first taste”, “aftertaste” and “scent” of the container-packed roasted grain beverage. Can do.

  In addition, as long as the effect of the present invention is not impaired, the roasted grains may be roasted again for coloring and flavoring after the medium roasting, and the roasting method includes hot air roasting, medium roasting, etc. Methods known to those skilled in the art can be mentioned.

Further, as a treatment before roasting, it is preferable to perform a puffing treatment in which the raw material grain is brought into contact with water or steam so that the raw material grain contains water. By performing the expansion process in this way, the raw material grains containing moisture are roasted at a high temperature to expand and crack, and the extraction efficiency can be further improved. From this viewpoint, the moisture content (%) of the raw grain after the expansion treatment is preferably 10 to 40%, more preferably 12% or more and 35% or less, and particularly preferably 14 or more and 30% or less.
As a method of the puffing treatment, as described above, a method of bringing raw material grains into contact with water can be exemplified. For example, a method of immersing grains in water, spraying water directly, or contacting with water by steam spraying can be exemplified. However, it is not limited to these methods.

  In addition, from the viewpoint of preventing quality deterioration of the roasted grain, it is preferable that the roasted grain is cooled after roasting. The cooling method is not particularly limited. For example, cooling, ventilation cooling, water cooling, etc. can be illustrated.

(Roasting of raw material grain A)
The raw material grain A or the raw material grain D is preferably roasted to maintain the product temperature at 300 to 400 ° C. for 10 to 60 seconds to obtain the roasted grain G.
If raw grain A or raw grain D is roasted under such conditions to obtain roasted grain G, and roasted grain drink is produced by blending this roasted grain G, the arabinoxylan content of raw grain A will be Since the amount of the “priority” of the beverage can be emphasized, the protein content of the raw material grain A is small, so that the “scent” of the beverage, that is, the roasted incense can be made difficult to feel.
More specifically, by roasting at 300 ° C. for 10 seconds or more, it can be fully expanded, the extraction efficiency can be increased, and the “priority” of the roasted grain beverage is sufficiently Can be obtained. In addition, by roasting at 400 ° C. for 60 seconds or less, excessive swelling can be suppressed, and excessive “extraction” of the roasted cereal beverage is prevented. Can also reduce the burning odor.
From this point of view, the roasting conditions of the raw material grain A or the raw material grain D are preferably roasted so as to maintain the product temperature at 300 to 400 ° C. for 10 to 96 seconds, and more preferably at 320 to 4000 ° C. for 15 seconds to 50 seconds. More preferably, it is roasted so as to be maintained at 330 to 390 ° C. for 20 seconds to 40 seconds, particularly at 340 to 380 ° C. for 25 to 35 seconds.

In addition, the roasting temperature of the raw material grain A or the raw material grain D is compared with the roasting temperature of the raw material grain B or the raw material grain E from the viewpoint of obtaining a suitable flavor balance in “first taste”, “aftertaste” and “scent”. Then, it is preferable that the product temperature is 5 to 100 ° C. higher, particularly preferably 10 ° C. or more and 60 ° C. or less, particularly preferably 15 ° C. or more and 25 ° C. or less.
From the same viewpoint, the roasting temperature of the raw material grain A or the raw material grain D is preferably 10 to 120 ° C. higher than the roasting temperature of the raw material grain C or the raw material grain F. It is particularly preferable to set the temperature to be higher than or equal to 80 ° C. or lower than 80 ° C., especially higher than or equal to 20 ° C. or higher than 40 ° C.

Raw material grain A or raw material grain D has an expansion ratio of roasted grain G obtained by roasting it (bulk ratio of roasted grain G / bulk ratio of raw material grain A or D × 100) of 200 to 260%. It is preferable to roast so that.
If the expansion rate of the roasted cereal G is 200% or more, the extraction efficiency can be increased in the extraction process, and the “first taste” of the roasted cereal beverage can be increased. On the other hand, if the expansion rate is 260% or less, it is possible to suppress excessive extraction of the “priority” of the roasted cereal beverage due to over-extraction, and to suppress the elution of miscellaneous taste in the extract. Can do.
From this point of view, the raw material grain A or the raw material grain D is preferably roasted so that the expansion rate of the roasted grain G is 200 to 260%, particularly 210% or more or 255% or less, and more preferably 230% or more. Or it is more preferable to roast so that it may become 250% or less, and 235% or more or 245% or less among them.

Further, from the viewpoint of eluting a suitable flavor balance into the beverage extract, the expansion rate of the roasted cereal G is preferably 5 to 50% lower than the roasted cereal H described later, and preferably 5 to 40% lower. Is more preferable, and it is particularly preferably 5 to 15% lower.
From the same viewpoint, the expansion rate of the roasted grain G is preferably 5 to 60% lower, more preferably 5 to 50% lower, and 5 to 15% lower than the roasted grain I described later. Particularly preferred.

  The expansion rate of the roasted cereal G can be adjusted by the roasting conditions in the roasting process or the moisture content of the raw material grains in the expansion process. It can be adjusted by increasing the moisture content of the grain. However, it is not limited to this method. The method for adjusting the expansion rate of the roasted grains H and I is the same.

The L value (lightness) of the roasted grain G is preferably 25 to 39.
If the L value (lightness) of the roasted grain G is 25 or more, the burning odor can be suppressed in the roasted grain beverage, and if the L value (lightness) is 39 or less, the “scent” in the roasted grain beverage Can be suppressed.
From this viewpoint, the L value (lightness) of the roasted grain G is preferably 25 to 39, particularly 26 or more and 38 or less, particularly 27 or more or 37 or less, and particularly 28 or 35 or less. Further preferred.
In addition, L value can be measured using a method well-known to those skilled in the art, for example, the measuring method by a color difference meter (Nippon Denshoku SE-2000, Nippon Denshoku Industries Co., Ltd.) can be mentioned.

  To adjust the L value (lightness) of the roasted grain I, the roasting conditions in the roasting process should be adjusted, and the L value can be lowered by increasing the roasting temperature or extending the roasting time. Can do. Moreover, as long as the effect of this invention is not impaired, you may perform a roasting process again for the adjustment of the color of a roasted grain, and fine adjustment of a flavor. However, it is not limited to this method. The method for adjusting the L value (lightness) of the roasted grains H and I is the same.

(Roasting of raw grain B)
The raw material grain B or the raw material grain E is preferably roasted so as to maintain the product temperature at 280 to 380 ° C. for 15 to 80 seconds to obtain the roasted grain H.
If raw grain B or raw grain E is roasted under such conditions to obtain roasted grain H, and roasted grain drink is produced by blending this roasted grain G, the content of arabinoxylan in raw grain B and Since the protein content is medium, the “aftertaste” of the beverage can be emphasized, and a slight “first taste” and “scent” can be imparted to the beverage, and the flavor balance of the roasted grain tea beverage can be improved. A base roasted grain can be obtained.
More specifically, by roasting at 280 ° C. for 15 seconds or more, it can be fully expanded, the extraction efficiency can be increased, and the “aftertaste” of the roasted cereal drink is sufficiently obtained. be able to. In addition, by roasting at 380 ° C. × 80 seconds or less, excessive swelling can be suppressed, and excessive “extraction” of the roasted cereal drink can be prevented. Can also reduce the burning odor.
From such a viewpoint, it is preferable to roast so as to maintain the roasting conditions and the raw material temperature of the raw material grain B or the raw material grain E at 280 to 380 ° C. for 15 to 80 seconds, in particular, 300 to 380 ° C. for 30 to 70 seconds, Among them, it is more preferable to roast so as to maintain 310 to 360 ° C. for 20 to 40 seconds, and particularly 330 to 350 ° C. for 25 to 35 seconds.

From the viewpoint of obtaining a flavor balance suitable for “first taste”, “aftertaste”, and “fragrance”, the roasting conditions for obtaining the roasted grain H are higher in temperature than the roasting conditions for obtaining the roasted grain I described later. It is preferably 5 to 100 ° C higher.
Further, from the same viewpoint, it is more preferably 10 to 60 ° C higher than the roasting condition for obtaining the roasted grain H, and particularly preferably 15 to 25 ° C higher.
The preferred difference from the roasted grain G is as described above.

Raw material grain B or raw material grain E has a roasted grain H expansion ratio (bulk ratio of roasted grain H / bulk ratio of raw grain B or E × 100) of 210 to 270% obtained by roasting it. It is preferable to roast so that.
If the expansion rate of the roasted cereal H is 230% or more, the extraction efficiency can be increased in the extraction step, and the “aftertaste” of the roasted cereal beverage can be increased. On the other hand, if the expansion rate of the roasted cereal H is 270% or less, it is possible to suppress excessive “extraction” of the roasted cereal beverage due to over-extraction and elaborate taste is eluted in the extract. Can be suppressed.
From this point of view, the raw material grain B or the raw material grain E is preferably roasted so that the expansion rate of the roasted grain H is 210 to 270%, particularly 235% or more or 265% or less, and more preferably 225% or more. Or it is more preferable to roast so that it may become 262% or less, and 230% or more or 260% or less among them.

Further, from the viewpoint of eluting a suitable flavor balance into the beverage extract, the expansion rate of the roasted cereal H is preferably 5 to 50% lower than the roasted cereal I described later, and preferably 5 to 40% lower. More preferably, it is particularly preferably 5 to 15% lower.
From the same viewpoint, the expansion rate of the roasted grain G is preferably 5 to 60% lower, more preferably 5 to 50% lower, and 5 to 15% lower than the roasted grain I described later. Particularly preferred.
The preferred difference from the roasted grain G is as described above.

The L value (lightness) of the roasted grain H is preferably 26 to 39.
If the L value (lightness) of the roasted cereal H is 26 or more, the burning odor can be suppressed in the roasted cereal beverage. If the L value (lightness) is 39 or less, the “scent” in the roasted cereal beverage Can be suppressed.
From this viewpoint, the L value (lightness) of the roasted grain H is preferably 26 to 39, particularly 27 or more and 38 or less, particularly 28 or less or 37 or less, and particularly 29 or 35 or less. Further preferred.
In addition, L value can be measured using a method well-known to those skilled in the art, for example, the measuring method by a color difference meter (Nippon Denshoku SE-2000, Nippon Denshoku Industries Co., Ltd.) can be mentioned.

(Roasting raw material grain C)
The raw material grain C or the raw material grain F is preferably roasted to maintain the product temperature at 260 to 360 ° C. for 20 to 90 seconds to obtain roasted grain I.
If the raw grain C or the raw grain F is roasted under such conditions to obtain a roasted grain I and the roasted grain I is blended to produce a roasted grain beverage, the content of the arabinoxylan in the raw grain C and Since the protein content is low, the “scent” of the beverage can be emphasized, while the “first taste” of the beverage can be made difficult to feel.
More specifically, by roasting at a temperature of 260 ° C. × 20 seconds or more, it can be fully expanded, the extraction efficiency can be increased, and the “scent” of the roasted grain beverage is sufficiently obtained. be able to. In addition, by roasting at 360 ° C. for 90 seconds or less, excessive swelling can be suppressed, and excessive “extraction” of roasted cereal beverage can be prevented. Can suppress strong burnt odor.
From this point of view, the raw material grain C or the raw material grain F is preferably roasted so as to maintain the product temperature at 260 to 360 ° C. for 20 to 90 seconds, particularly at 280 to 340 ° C. for 25 to 80 seconds, of which 300 It is more preferable to roast so as to maintain ˜335 ° C. for 30 to 70 seconds, among them, 310 to 330 ° C. for 35 to 65 seconds.

Raw material grain C or raw material grain F has an expansion rate of roasted grain I obtained by roasting it (volume ratio of roasted grain I / bulk ratio of raw material grain C or F × 100) of 220 to 280%. It is preferable to roast so that.
If the expansion rate of the roasted grain I is 220% or more, the extraction efficiency can be increased in the extraction process, and the “scent” of the roasted grain drink can be increased. On the other hand, if the expansion rate of the roasted cereal I is 280% or less, it is possible to suppress excessive “scent” of the roasted cereal beverage due to over-extraction, and also to suppress bitterness.
From this point of view, the raw material grain C or the raw material grain F is preferably roasted so that the expansion rate of the roasted grain I is 220 to 280%, particularly 230% or more or 278% or less, of which 240% or more. Or it is more preferable to roast so that it may become 275% or less, and 245% or more or 270% or less among them.

  In addition, the difference of the roasting temperature of the roasted grain I and the roasted grain G or H and the preferable difference of an expansion rate are as having mentioned above.

The L value (brightness) of the roasted grain I is preferably 26 to 39.
If the L value (lightness) of the roasted cereal I is 26 or more, the burning odor can be suppressed in the roasted cereal beverage, and if the L value (lightness) is 39 or less, the “scent” Can be suppressed.
From this viewpoint, the L value (brightness) of the roasted grain I is preferably 26 to 39, particularly 27 or more and 38 or less, particularly 28 or more and 37 or less, and particularly 29 or 35 or less. Further preferred.
In addition, L value can be measured using a method well-known to those skilled in the art, for example, the measuring method by a color difference meter (Nippon Denshoku SE-2000, Nippon Denshoku Industries Co., Ltd.) can be mentioned.

<Mixing roasted grains>
It is preferable to obtain a mixed roasted grain by mixing two or three kinds of roasted grains selected from the group consisting of roasted grains G, H and I obtained as described above.

Under the present circumstances, it is preferable to mix so that (Ax / protein) in the said mixed roasted grain may be 0.30-1.20.
If (Ax / protein) in the mixed roasted cereal is 0.30 or more, the container-packed roasted cereal beverage of the present invention can feel a sufficient “fragrance” among the outstanding “first taste”. This is because, if it is 20 or less, a sufficient “priority” can be felt in the outstanding “fragrance”.
From such a viewpoint, it is preferable to mix the roasted grains so that (Ax / protein) in the mixed roasted grains is 0.30 to 1.20. It is more preferable to mix so that it may become .43 or more or 1.04 or less.

When mixing roasted cereals G and H to obtain mixed roasted cereals, it is preferable to mix roasted cereals G in a proportion of 20 to 80% by mass and roasted cereals H in a proportion of 20 to 80% by mass. More preferably, the roasted grain G is mixed at 20 to 50% by mass and the roasted grain H is mixed at 50 to 80% by mass.
Mixing roasted cereals G and H at this blending ratio emphasized the “priority” slightly while having the “first taste”, “aftertaste” and “scent” of the container-packed roasted grain beverage. It can be a roasted grain beverage.

When mixing roasted cereals G and I to obtain mixed roasted cereals, it is preferable to mix roasted cereal G at 20-80% by mass and roasted cereal I at 20-80% by mass. More preferably, G is mixed at 40 to 60% by mass and roasted grain I at 40 to 60% by mass.
By mixing roasted cereals G and I at this blending ratio, while having the “first taste”, “aftertaste” and “scent” of a container-packed roasted grain beverage, the “aftertaste” is slightly weak and refreshing. Can be roasted cereal drinks.

When mixing roasted cereals H and I to obtain mixed roasted cereals, it is preferable to mix roasted cereal H at 20 to 80% by mass and roasted cereal I at 20 to 80% by mass. It is more preferable to mix H at 50 to 80% by mass and roasted grain H at 20 to 50% by mass.
By mixing roasted cereals H and I at this blending ratio, the roasted scent is slightly accentuated while having the “first taste”, “aftertaste” and “scent” of the container-packed roasted grain beverage. It can be a roasted cereal drink.

In addition, when three kinds of roasted grain G, roasted grain H, and roasted grain I are mixed, roasted grain G is 20 to 80% by mass, roasted grain H is 20 to 80% by mass, roasted grain It is preferable to mix I at a ratio of 20 to 80% by mass. Among them, roasted grain G is 20 to 50% by mass, roasted grain H is 50 to 80% by mass, and roasted grain I is 20 to 50% by mass. It is more preferable to mix at a ratio.
By mixing three kinds at this blending ratio, it is possible to achieve a balance of “first taste”, “aftertaste” and “scent” of the container-packed roasted grain beverage of the present invention.
In addition, when mixing three kinds of roasted cereal G, roasted cereal H, and roasted cereal I, “taste” tends to be slightly stronger by adding a relatively large amount of roasted cereal G. By adding a relatively large amount, the “aftertaste” tends to be slightly strong, and by adding a relatively large amount of roasted grain I, the “scent” tends to be slightly strong.

Above all, considering the flavor balance of the container-packed roasted cereal beverage, from the viewpoint of optimum taste even when heated at 55 ° C., when 3 kinds of roasted cereal are mixed, 40 mass of roasted cereal H is mixed. It is preferable to mix | blend% or more, and it is more preferable to mix | blend by the split of 50 mass% or more or 80 mass% or less especially.
From the viewpoint of having the flavor of a container-packed roasted grain beverage and maintaining the characteristics of the roasted grain G, the roasted grain H and / or the roasted grain I, the roasted grain G, the roasted grain H and the It is preferable that the total blending ratio of roasted grain I exceeds 90% by mass. Further, the blending ratio of the roasted cereal G, the roasted cereal H and / or the roasted cereal I is preferably 11% by mass or more, more preferably 15% by mass or more, and most preferably 20% by mass or more. .

From the viewpoint of improving the extraction efficiency and eluting a suitable flavor balance into the beverage extract, a mixture of two or more selected from roasted grain G, roasted grain H and roasted grain I is mixed. It is preferable that the bulk ratio in the roasted cereal is 300 to 400 ml / 100 g, of which 320 ml / 100 g or more or 390 ml / 100 g or less, of which 325 ml / 100 g or more or 386 ml / 100 g or less, of which 330 ml / 100 g or more or 380 ml / More preferably, it is 100 g or less.
The bulk ratio of the mixed roasted grains can be adjusted by the mixing ratio of the roasted grains to be mixed and the bulk ratio of the roasted grains. However, it is not limited to this method.

  In the mixed roasted cereal, from the viewpoint of flavor balance in the container-packed roasted cereal beverage, the roasted cereal H is preferably included, and among them, the roasted cereal H is more preferably blended in the main raw material, that is, 50% by weight or more. . Furthermore, in addition to the roasted cereal H, it is particularly preferable to use two types of mixed roasted cereals containing either the roasted cereal G or the roasted cereal I. This is because the “aftertaste” of the roasted raw material grain B is the base of the flavor balance of the roasted grain beverage of the present invention, and is particularly suitable for warming and drinking at a warm temperature.

In addition, it is preferable that the mixed roasted grains contain as little roasted grains as possible other than the roasted grains G, H, and I from the viewpoint of realizing the flavor of the container-packed roasted grain beverage.
However, as long as the flavor of the mixed roasted cereal composed of the roasted cereal G, the roasted cereal H, and / or the roasted cereal I can be maintained and the effects of the present invention are not impaired, a part of “other cereals” is mixed. May be.
In this case, the “other cereals” may be cereals and roasted cereals, or may be other extracts such as cereal extracts and roasted cereal extracts.
The mixing ratio of the “other grains” is less than the mixing ratio of the roasted grain G, the roasted grain H, and / or the roasted grain I in terms of raw material mass, and less than 20% by mass of the whole. Among them, it is preferred that the content be 15% by mass or less, more preferably 10% by mass or less, and more preferably less than 5% by mass.

[Production method of this container-packed roasted grain beverage]
The method for producing a container-packed roasted grain beverage according to the embodiment of the present invention (referred to as “the method for producing a container-packed roasted grain beverage”) is selected from the group consisting of the raw material grains A, B and C described above. (2) obtaining two or more kinds of raw material grains and separately roasting the obtained two or more kinds of raw material grains so as to maintain a product temperature of 260 to 400 ° C. for 10 to 100 seconds ( (Referred to as “step (1)”), a step of mixing two or more obtained roasted grains to obtain mixed roasted grains (referred to as “step (2)”), and the obtained mixed roasting A process of extracting a grain with a solvent to obtain a roasted grain extract (referred to as “process (3)”), filling the obtained roasted grain extract into a container, And a step of obtaining a container-packed roasted grain beverage (referred to as “process (4)”). It is a method for producing a beverage.
As long as the manufacturing method of this container-packed roasted cereal drink is provided with the said process (1)-(4), it is arbitrary to add another process or process.

According to the method for producing a container-packed roasted grain beverage, two or more kinds of raw material grains (A, B, and C) having different ratios of the mass of arabinoxylan to the mass of protein (Ax / protein) are roasted respectively. By mixing two or more types of roasted cereals obtained in this way, it is possible to improve the palatability of a fast-drying beverage while using raw cereals that are heavy roasted. More specifically, high-flavored roasting that allows you to feel the “scent” that does not make a burning odor stand out, the “prior taste” that contributes mainly to sweetness, and the “aftertaste” that remains in the mouth in the late period of drinking You can get a cereal drink.
Further, according to the method for producing the container-packed roasted grain beverage, the extraction efficiency of the obtained roasted grain beverage can be improved. It can also be said that the extraction efficiency improvement method of

Step (1) and step (2) are the same as the method for manufacturing the roasted cereal, and the raw material cereal and the roasted cereal are also the same as the method for manufacturing the roasted cereal.
Therefore, the extraction step in step (3) and the filling step in step (4) will be described next.

<Extraction process>
If the extraction method of the mixed roasted grain containing the roasted grain G, the roasted grain H, and / or the roasted grain I in this invention employs well-known methods, such as immersion extraction, drip extraction, and extraction by showering, etc. Good. However, in order to obtain the container-packed roasted cereal beverage, it is preferable to elute the “first taste”, “aftertaste” and “scent” that are stronger than the conventional roasted cereal beverage.
Conventional roasted cereal drinks are generally extracted by extraction at medium temperature for a long time to high temperature for a long time so as to have an optimal flavor as a so-called dry drink that does not remain in the mouth and can be drunk in large quantities at once. On the other hand, in order to obtain this container-packed roasted grain drink, it is preferable to extract under strong extraction conditions.

From such a viewpoint, in the method for producing the container-packed roasted cereal beverage, it is preferable that the extraction conditions are high temperature and short time, and specifically, extraction at 75 to 120 ° C. for 10 to 40 minutes is preferable. Extraction at 115 ° C. for 15 to 35 minutes, particularly 90 to 100 ° C. for 20 to 30 minutes is more preferable.
If the extraction conditions are weaker than this range, the roasted fragrance like heavy roast is not sufficiently eluted in the extract, and if the extraction conditions are stronger than this range, the flavor derived from the roasted grains is excessively eluted. This is because it becomes a roasted grain beverage that excessively feels “first taste”, “aftertaste” and “scent”.
The above extraction temperature means the temperature of the extraction solvent.

  Examples of the extraction solvent include pure water, tap water, distilled water, demineralized water, alkali ion water, deep ocean water, ion exchange water, deoxygenated water, natural water, hydrogen water, or water-soluble organic compounds (for example, alcohols). ) And water containing inorganic salts can be used.

Furthermore, in the extraction of the mixed roasted grains, the extraction efficiency when extracted for 30 minutes is preferably 20% or more, and more preferably 25% or more.
Further, the extraction time until the extraction efficiency becomes 30% or more is preferably less than 30 minutes, and the extraction time until the extraction efficiency becomes 40% or more is preferably less than 40 minutes.
By making the extraction conditions within the above range, the elution of burnt odors and miscellaneous tastes can be suppressed as much as possible while efficiently elution of the “first taste”, “aftertaste”, and “fragrance” in this container-packed roasted grain beverage. Can do.

Further, in the extraction of the mixed roasted cereals, the ratio of the extract to the total amount of soluble components, that is, the extraction efficiency, is preferably 20% or more, using 90 ° C. water as a solvent. 21% or more or 45% or less, more preferably 22% or more, more preferably 40% or less.
In particular, it is preferable to perform extraction so that the extraction time until the extraction efficiency reaches 20% or more is less than 30 minutes.

The extraction efficiency is calculated by the following formula 2 from the soluble solid content (Brix (%)), the blended roasted cereal mass (g), and the amount of the extracted liquid (g).
Extraction efficiency = soluble solid content (%) x amount of extract / amount of raw material used (g)

  According to the method for producing a container-packed roasted grain beverage, the extraction efficiency can be increased and the extraction efficiency can be realized. Especially, extraction efficiency can further be improved by extracting at a pressure more than a normal pressure using a 90 degreeC or more solvent.

  The grain extract obtained by extracting the mixed roasted grain with a solvent as described above is preferably immediately cooled and then filtered. Rapid cooling can further accelerate the precipitation or suspension of turbidity-causing substances, and can more reliably prevent the occurrence of suspension and precipitation of the cereal tea beverage as the final product, as well as shorten the production time. You can also plan.

The rapid cooling method is not particularly limited. In view of cooling efficiency and the like, it is preferable to rapidly cool to about 5 to 30 ° C. using a plate heat exchanger or the like.
Moreover, as said filtration method, it is preferable to carry out combining centrifugal filtration and shape selection filtration, and it is especially effective to perform shape selection filtration.

<Filling process>
The cereal extract obtained by extraction as described above may be used as it is or after diluting as necessary, adding various components used in a normal beverage as necessary, and adjusting the pH as necessary. It is preferable to sterilize or pack the container by the method.

  Examples of the filling container include a metal can, a paper pack, and a plastic bottle. For example, when a plastic container is used, the oxygen permeation amount (cc / Day / 500 mL bottle) of the container at 25 ° C. and 55% RH is preferably 0.01 to 0.1, more preferably 0.015 or more. 0.08 or less, more preferably 0.02 or more or 0.06 or less. Thereby, a drink and oxygen react during storage and can draw sweetness.

  Regarding sterilization and filling, specifically, for example, in the case of a canned beverage, heat sterilization, for example, retort sterilization may be performed after filling the container, and in the case of a PET bottled beverage, if the container is filled after UHT sterilization. Good.

(Soluble solids (Brix))
The Brix of the container-packed roasted cereal drink is preferably 0.20 to 0.60 in terms of drinking concentration, more preferably 0.30 or more and 0.50 or less, and more preferably 0.32 or more or 0.48 or less. More preferably.
In addition, Brix can be measured using a method well-known to those skilled in the art, for example, can be measured using a commercially available optical refractometer.

(PH)
The pH of the container-packed roasted cereal drink is preferably 5.00 to 7.20, more preferably 5.20 or more and 7.00 or less, and particularly preferably 5.50 or more and 6.80 or less. preferable.
In addition, pH can be measured using a method well-known to those skilled in the art, for example, the method of measuring with a commercially available pH meter can be mentioned.

  Hereinafter, examples of the present invention will be described by taking as an example the case where raw material wheat as raw material grains is used. However, the present invention is not limited to this embodiment.

<Test 1>
Roasted wheat as a roasted cereal and container-packed roasted cereal drink were prepared from the raw material wheat as the following raw material cereal, and the following component analysis was performed.

(Selection of raw material grains)
From barley (legacy, shunrai, fiber snow, oak marsh, Hindmarsh, Metcalf, Scope, Hoshin) adjusted as the raw cereal (raw wheat), the ratio of arabinoxylan to protein (Ax / protein) and bulk ratio adjusted by the cultivation method , (Ax / protein) and raw material grains 1 to 11 were selected so that the bulk ratios were as shown in Table 1 below.

In addition, since it was necessary to adjust (arabinoxylan / protein) high in the raw material grain A, the cultivation time was adjusted later and the amount of water was adjusted more. The results of measuring the component values in each raw grain are shown in Table 1 together.
In the raw material grain B, since it is necessary to adjust (Ax / protein) to a medium level, the cultivation time was adjusted to the middle, and the amount of water was also adjusted to a medium level. The results of measuring the component values in each raw grain are shown in Table 1 together.
In the raw material grain C, it is necessary to adjust (Ax / protein) high, so the cultivation time was adjusted later and the amount of water was adjusted more. The results of measuring the component values in each raw grain are shown in Table 1 together.

(Preparation of roasted grains)
The above raw material grains 1 to 8 are steam sprayed 1 kg each to adjust the water content to about 25% by weight and put into a rotating drum type medium roasting pot using calcium particles as a medium. Roasting was performed under the following conditions. By changing the roasting conditions, roasted grains 1 to 44 were obtained from the raw wheat 1 to 8.

The roasting conditions for the roasted grains are as follows.
1. Roasted grain 1: The temperature of raw grain 1 was maintained at 200 ° C. for 1500 seconds.
2. Roasted grain 2: The temperature of raw grain 1 was maintained at 280 ° C. for 30 seconds.
3. Roasted grain 3: The temperature of raw grain 1 was maintained at 300 ° C. for 35 seconds.
4. Roasted grain 4: The temperature of raw grain 1 was maintained at 320 ° C. for 40 seconds.
5. Roasted grain 5: The temperature of raw grain 2 was maintained at 200 ° C. for 1500 seconds.
6. Roasted grain 6: The temperature of raw grain 2 was maintained at 360 ° C. for 10 seconds.
7. Roasted grain 7: The temperature of raw grain 2 was maintained at 380 ° C. for 15 seconds.
8. Roasted grain 8: The temperature of raw grain 2 was maintained at 400 ° C. for 20 seconds.
9. Roasted grain 9: The temperature of raw grain 3 was maintained at 200 ° C. for 1500 seconds.
10. Roasted grain 10: The temperature of raw grain 3 was maintained at 320 ° C. for 20 seconds.
11. Roasted grain 11: The temperature of raw grain 3 was maintained at 340 ° C. for 25 seconds.
12. Roasted grain 12: The temperature of raw grain 3 was maintained at 360 ° C. for 30 seconds.
13. Roasted grain 13: The temperature of raw grain 4 was maintained at 200 ° C. for 1500 seconds.
14. Roasted grain 14: The temperature of raw grain 4 was maintained at 280 ° C. for 30 seconds.
15. Roasted grain 15: The temperature of raw grain 4 was maintained at 300 ° C. for 35 seconds.
16. Roasted grain 16: The temperature of raw grain 4 was maintained at 320 ° C. for 40 seconds.
17. Roasted grain 17: The temperature of raw grain 5 was maintained at 200 ° C. for 1500 seconds.
18. Roasted grain 18: The temperature of raw grain 5 was maintained at 340 ° C. for 20 seconds.
19. Roasted grain 19: The temperature of raw grain 5 was maintained at 360 ° C. for 25 seconds.
20. Roasted grain 20: The temperature of raw grain 5 was maintained at 380 ° C. for 30 seconds.
21. Roasted grain 21: The temperature of raw grain 6 was maintained at 200 ° C. for 1500 seconds.
22. Roasted grain 22: The temperature of raw grain 6 was maintained at 300 ° C. for 30 seconds.
23. Roasted grain 23: The temperature of raw grain 6 was maintained at 320 ° C. for 35 seconds.
24. Roasted grain 24: The temperature of the raw grain 6 was maintained at 340 ° C. for 40 seconds.
25. Roasted grain 25: The temperature of the raw grain 7 was maintained at 200 ° C. for 1500 seconds.
26. Roasted grain 26: The temperature of raw grain 7 was maintained at 260 ° C. for 40 seconds.
27. Roasted grain 27: The temperature of the raw grain 7 was maintained at 280 ° C. for 45 seconds.
28. Roasted grain 28: The temperature of the raw grain 7 was maintained at 300 ° C. for 50 seconds.
29. Roasted grain 29: The temperature of raw grain 8 was maintained at 200 ° C. for 1500 seconds.
30. Roasted grain 30: The temperature of the raw grain 8 was maintained at 320 ° C. for 30 seconds.
31. Roasted grain 31: The temperature of raw grain 8 was maintained at 340 ° C. for 35 seconds.
32. Roasted grain 32: The temperature of raw grain 8 was maintained at 360 ° C. for 40 seconds.
33. Roasted grain 33: The temperature of the raw grain 9 was maintained at 200 ° C. for 1500 seconds.
34. Roasted grain 34: The temperature of the raw grain 9 was maintained at 280 ° C. for 40 seconds.
35. Roasted grain 35: The temperature of the raw grain 9 was maintained at 300 ° C. for 45 hours.
36. Roasted grain 36: The temperature of the raw grain 9 was maintained at 320 ° C. for 50 seconds.
37. Roasted grain 37: The temperature of the raw grain 10 was maintained at 200 ° C. for 1500 seconds.
38. Roasted grain 38: The temperature of the raw grain 10 was maintained at 240 ° C. for 50 seconds.
39. Roasted grain 39: The temperature of the raw grain 10 was maintained at 260 ° C. for 55 seconds.
40. Roasted grain 40: The temperature of the raw grain 10 was maintained at 280 ° C. for 60 seconds.
41. Roasted grain 41: The temperature of the raw grain 11 was maintained at 200 ° C. for 1500 seconds.
42. Roasted grain 42: The temperature of the raw grain 11 was maintained at 240 ° C. for 50 seconds.
43. Roasted grain 43: The temperature of the raw grain 11 was maintained at 260 ° C. for 55 seconds.
44. Roasted grain 44: The temperature of the raw grain 11 was maintained at 280 ° C. for 60 seconds.

After roasting under the above-mentioned conditions, the roasted grains 1 to 44 are transferred to the conveyor of the cooling device, and the speed of the cooling fan and the conveyor so as to stay in the temperature range of the roasted grains 80 to 140 ° C. for 50 seconds. The roasted cereals 1 to 44 corresponding to the raw material cereals 1 to 11 were obtained by adjusting the temperature and slow cooling.
Table 1 shows the measurement results of the component values and physical property values of the obtained roasted grains 1 to 44.

(Extraction process)
200 g of each of the above roasted grains 1 to 44 was measured and charged into a stainless steel drip extraction container (inner diameter 150 mm × height 150 mm, volume about 3120 cm 3) so that the height was uniform. The extraction container is provided with a cock capable of discharging the content liquid and an 80-mesh wire mesh for filtering the content liquid. In this container, 2 L of hot water at 95 ° C. was poured, held for 20 minutes, the cock was opened, and the content liquid was discharged. The content liquid was cooled to 25 ° C., filtered through a stainless mesh (235 mesh), and further filtered through a flannel. Ion exchanged water was added to this filtrate to make a constant volume of 4 L, and extracts with respective beverage concentrations of roasted grains 1 to 44 were obtained.

(Analysis of ingredients in raw and roasted grains)
About said raw material grains 1-11 and roasted grains 1-44, it analyzed and measured with the following method and calculated each component value and each physical-property value. The results are shown in Table 1 below.

(Arabinoxylan)
The arabinoxylan content was calculated by direct acid hydrolysis of cereal flour.
First, a 10 mg grain flour sample was accurately weighed into a 2 mL screw cap tube and 1 mL of 1M HCl was added to each tube. Hydrolysis was performed by incubating the tubes in a heating block (90 ° C.) for 60 minutes. After hydrolysis, the sample was neutralized by adding NaOH, the amount of released arabinose and xylose was determined by HPAEC, and the amount of arabinoxylan was calculated as the sum of arabinose and xylose.
In addition, in order to correct | amend the uptake | capture of the water in a hydrolysis, it was set as the value which multiplied 0.88.

(protein)
The protein content was determined by quantifying total nitrogen by the Kjeldahl method and multiplying by the protein coefficient.
In addition, the protein coefficient followed the analysis methods, such as the foodstuff table price 139 nutritional component. After 0.5 g of each roasted cereal was put in a decomposition flask, one decomposition accelerator (Keltec reagent, manufactured by Foss Japan) was added. Next, 8 ml of concentrated sulfuric acid (manufactured by Kanto Chemical Co., Inc.) was added and shaken, 3 ml of hydrogen peroxide (manufactured by Wako Pure Chemical Industries, Ltd.) was added and shaken, and the mixture was heated with a heating apparatus for decomposition (Fos Japan Digestor 2020).
After the inner solution of the decomposition flask became transparent, heating was continued for an additional hour to complete the decomposition, followed by cooling. After cooling, 10 ml of pure water was added to make the inner solution uniform. Then, the total nitrogen amount was calculated | required using the automatic titrator (Foss Japan Kjeltec 2400). The protein content was measured by multiplying the determined total nitrogen amount by the protein coefficient. For titration, a bromocresol green-methyl red / ethanol solution was used.

(Β-glucan)
For β-glucan content, a β-glucan assay kit (manufactured by Megazyme, β-glucan measurement kit) was used.
First, 5 ml of 50% ethanol (manufactured by Wako Pure Chemical Industries, Ltd.) was added to 0.1 g of each of the sample, Examples and Comparative Examples, heated for 5 minutes in a boiling water bath, and then 5 ml of 50% ethanol was added and shaken. After further centrifugation (8000 rpm, 10 minutes, 20 ° C.), the supernatant was removed, 10 ml of 50% ethanol was added to the resulting precipitate, shaken, and centrifuged again (8000 rpm, 10 minutes, 20 ° C.). And the supernatant was removed. Centrifugation and washing with ethanol were repeated three times to completely remove low sugar molecules.
Next, 4.8 ml of 20 mM phosphate buffer (pH 6.5) was added, left in a boiling water bath for 5 minutes, allowed to cool, 0.2 ml of lichenase was added, and left in a 50 ° C. water bath for 1 hour. Thereafter, centrifugation (3000 rpm, 10 minutes, 20 ° C.) is performed, and 0.1 ml of the supernatant is collected in a 15 ml tube, and 0.1 ml of β-glucosidase is added to two to make a sample sample. 0.1 ml of 50 mM acetate buffer was added to make a blank, and left in a 50 ° C. water bath for 10 minutes.

After adding 3 ml each of a reagent for quantifying glucose (GOPOD Reagent) and allowing to stand in a 50 ° C. water bath for 20 minutes, the absorbance was measured at 510 nm, and the absorbance difference ΔA was determined by the following formula 3.
ΔA = A (sample for specimen) −A (blank)... Formula 3

Further, from the absorbance difference ΔA, the amount of β-glucan contained in the sample solution was calculated by the following formula 4.
β-glucan amount (g / 100g) = ΔA × F × 0.9 × 5ml / initial sample amount (g)
However, F = 100 / A (glucose standard solution)
Here, the glucose standard solution was obtained by mixing 50 mM sodium acetate buffer (0.1 mL), 1.0 mg / mL aqueous glucose solution (0.1 mL), and glucose quantification reagent GOPOD (3.0 mL). The average value of the measurement results of two samples was used as β-glucan content.

(L value)
As the L value, a value obtained by measuring the surface color of each roasted grain with a color difference meter (Nippon Denshoku SE-2000, manufactured by Nippon Denshoku Industries Co., Ltd.) was adopted.

(Bulk ratio)
100 g of each grain or each roasted grain was measured with an electronic balance, and the total volume of each raw material grain or each roasted grain was measured using a 1000 ml measuring cylinder (manufactured by Tokyo Glass Equipment Co., Ltd.).

(Expansion rate)
The expansion rate was calculated by the following formula, as in the above formula 1.
Expansion rate (%) = roasted grain bulk ratio (ml) / raw material grain bulk ratio (ml) x 100

(Extraction efficiency)
The extraction efficiency was calculated from the following formula 5.
Extraction efficiency = soluble solid content (%) x amount of extract / amount of raw material used (g)
The soluble solid content (Brix, (%)) was measured with a differential densitometer “DD-7” (manufactured by Atago Co., Ltd.).

<Discussion>
From the measurement results of the component values and physical property values described in Table 1 above, the raw material grain adjusted (Ax / protein) to 0.30 to 1.65 is a high temperature of 280 to 400 ° C. and 20 to 60 seconds. By roasting with a short heavy roast, it was confirmed that the expansion rate was 200% or more (roasted grains 8, 12, 16, 20, 24, 28, 32, 36 and 40).

<Test 2>
Based on the results obtained in Test 1, Test 2 was performed to verify the effect of the expansion rate of roast strength in the container-packed roasted grain beverage.
Based on the tendency confirmed in Test 1, the roasted grains described in Table 2 below are selected, mixed and extracted from the roasted grains 1 to 44 produced in Test 1, and Examples 1 to 3 and Comparative Example 1 are extracted. -17 container-packed roasted cereal drinks were produced and subjected to component analysis and sensory evaluation tests.

  Regarding the processing method to drink, after each extract was obtained in the same manner as in Test 1, 300 ppm of ascorbic acid was added to each extract, and then sodium bicarbonate was added to adjust the pH to 6.2. This prepared solution was sterilized at 135 ° C. for 30 seconds and then cooled to 25 ° C., filled into a PET bottle in an aseptic environment, wrapped with a plastic cap and sealed, and Examples 1-3 and Comparative Example 1 ~ 25 packed roasted grain drinks were obtained.

<Sensory evaluation test>
About the container-packed roasted grain drink of Examples 1-3 and Comparative Examples 1-25 manufactured as mentioned above, sensory evaluation was performed at the drinking temperature of 5 degreeC and 55 degreeC as follows.
In addition, as a reference example, we evaluated this sensory evaluation item using commercially available container-packed cereal tea drinks (both cold and hot products made by ITO EN) represented by dry-stop roasted cereal drinks, and combined the results. Table 2 shows.

For the container-packed roasted cereal drinks of Examples 1 to 3 and Comparative Examples 1 to 25, 7 panelists carried out within 30 minutes after the meal based on the following evaluation method, and adopted the evaluation most frequently as a result of consultation. As a result, the results of the discussion were adopted for the overall evaluation.
At this time, for “fragrance”, the strength of roasted scent of roasted grains is evaluated, and for “prior taste”, the strength of the taste concentration consisting of sweetness in the first half of drinking is evaluated, and “aftertaste” is evaluated. Evaluated the strength of the bitter taste remaining in the mouth in the second half of drinking.
In addition, the evaluation items in each sensory evaluation are as follows.

<Evaluation criteria>
Strength of fragrance as a highly-preference roasted cereal beverage (roasted scent of roasted cereal):
5: Strong aroma and feels a burning odor 4: Slightly strong aroma and slightly a burning odor 3: Stronger than a thirsty roasted cereal drink and good without a burning odor It feels a little stronger than natural roasted cereal drinks, but it is still inadequate.

The strength of the taste as a high-taste roasted cereal drink (concentration of sweetness in the first half of drinking):
5: Sweetness is strong and feels an excessive thickness 4: Sweetness is slightly strong and a slight thickness is felt 3: Stronger than dry roasted grain drinks Feels slightly stronger than roasted cereal drinks, but still inadequate 1: feels weaker, comparable to dryness roasted cereal drinks

The strength of aftertaste as a highly-taste roasted cereal drink (bitterness in the latter half of drinking):
5: Strong bitterness and remains on the tongue 4: Bitterness is slightly strong and slightly remains on the tongue 3: Stronger than a tolerant roasted cereal drink and good without feeling bitter 2: A tolerant roasted cereal drink It feels a little stronger than it is, but it is still insufficient.

Comprehensive evaluation: Judged as described in the following table. ◎: Two or more of the above three items were evaluated as 3, and 1 and / or 5 were not evaluated.
◯: One of the above three items is an evaluation of 3, and there is no evaluation of 1 and / or 5.
Δ: In the above three items, there is no evaluation of 1 and / or 5, but there is also no evaluation of 3.
X: There is one or more ratings of 1 and / or 5.

(Analysis measurement)
For Test 2, the same component values and physical property values as in Test 1 were measured for the extract. The results are shown in Table 2 below.

<Discussion>
From the above-mentioned sensory evaluation, the component value and the physical property measurement result of Test 2, the raw material grain in which (Ax / protein) is adjusted to 1.20 or more and less than 1.65, and (Ax / protein) is 0.70 or more and 1 .2 from roasting raw material grains A, B and C in which raw grains adjusted to less than 20 and raw grains adjusted to (Ax / protein) below 0.30 and below 0.70 were subjected to heavy roasting at high temperature and short time Container-packed roasted cereal beverages obtained by selecting and mixing seeds and extracting at a high temperature for a short time have good fragrance, taste and aftertaste, both in the cold state and in the warm state Met.
Therefore, it was shown that the container-packed roasted grain drink obtained by this embodiment is a container-packed roasted grain drink different from the conventional life-style beverage.

Moreover, the conventional fast-drying roasted cereal drink which performed sensory evaluation as a reference example did not have sufficient flavor as a palatability drink.
In addition, when roasted cereal G, roasted cereal H or roasted cereal I is extracted alone and used as a container-packed roasted cereal beverage, it is insufficient as a flavor of a high-preference roasted cereal beverage. In order to realize the flavor of the container-packed roasted cereal beverage of the present invention, two kinds of roasted cereal G, roasted cereal H and roasted cereal I are selected and mixed, and an extraction process at high temperature and short time is performed. It was shown to be preferable.

<Test 3>
Test 3 was carried out to verify the extraction conditions in the mixed roasted cereals selected from the roasted cereal G, the roasted cereal H and the roasted cereal I obtained in Test 2.
Based on the tendency confirmed in the above Tests 1 and 2, the roasted grains 9, 18 and 27 produced in Test 1 were mixed at the blending ratio described in Table 3 below, and the extraction conditions described in Table 3 below were used. The container-packed roasted cereal drinks of Examples 4 to 9 and Comparative Examples 26 to 31 were produced as container-packed roasted cereal drinks. In addition, extraction was performed under pressure (2.0 atm) in a sealed container under the extraction condition of 120 ° C.
In addition, like the test 2, the sensory evaluation test, the component value, and the physical property value were measured. The measurement conditions for each component are the same as in <Test 1>, and the sensory evaluation test items are the same as in <Test 2>. The analysis results are also shown in Table 3.

<Discussion>
From the sensory evaluation of the test 3, the measurement results of the component values and the physical property values, the roasted grain G, the roasted grain H, and the roasted grain I were roasted grain G, roasted grain H, and The mixed roasted cereal mixed with two kinds selected from roasted cereal I is extracted at 80-120 ° C for 15-30 minutes at a high temperature for a short time, so that it has the optimal flavor as a container-packed roasted cereal beverage. It was shown to be obtained.

On the other hand, mixed roasted cereal in which raw cereal A, raw cereal B and raw cereal C are mixed with two kinds selected from roasted cereal G, roasted cereal H and roasted cereal I which are heavy roasted at high temperature and short time respectively. However, sufficient extraction of “fragrance”, “priority” and “aftertaste” cannot be obtained by low-temperature long-time extraction. ”And“ aftertaste ”were felt.
When two kinds selected from the roasted cereal G, the roasted cereal H, and the roasted cereal IC are mixed, the container-packed roasted cereal beverage of the present invention can be obtained by extraction under high temperature and short time extraction conditions. Therefore, it was shown to be preferable.

<Test 4>
Based on the results of Tests 1 to 3, roasted grains 1 to 44 are mixed and extracted at the blending ratios shown in Tables 4 to 6 below to produce the container-packed roasted grain drinks of Examples 10 to 72. In the same manner as in Tests 2 and 3, a sensory evaluation test, component values, and physical property values were measured.
The measurement conditions for each component are the same as in <Test 1>, and the sensory evaluation test items are the same as in <Test 2> and <Test 3>. The analysis results are also shown in Tables 4 to 6.

<Discussion>
Based on the sensory evaluation, the component values, and the physical property values of Test 4 above, the mixed roasted cereal in which two or more selected from the roasted cereal G, the roasted cereal H, and the roasted cereal I are mixed at high temperature for a short time. According to the extraction conditions, it was a container-packed roasted cereal drink that can feel a good “scent”, “first taste” and “aftertaste”. In particular, a mixed roasted cereal in which two or more selected from roasted cereal G, roasted cereal H and roasted cereal I are mixed at a ratio of 20:80 to 80:20, It was shown to be a container-packed roasted cereal drink that can feel good “fragrance”, “prior taste” and “aftertaste” both in the cold state and in the warm state.
In particular, the container-packed roasted cereal drink blended with the roasted cereal H obtained by roasting the raw material grain B for a short time at a high temperature has a better flavor as a highly-preference roasted cereal drink.

<Test 5>
The roasted cereals 1 to 33 produced in Test 1 were mixed and extracted at the blending ratios shown in Table 7 below to produce the container-packed roasted cereal beverages of Examples 73 to 84. Sensory evaluation tests, component values, and physical property values were measured.
The measurement conditions for each component are the same as in <Test 1>, and the items of the sensory evaluation test are the same as in <Test 2> to <Test 4>.
The analysis results are also shown in Table 5.

<Discussion>
From the sensory evaluation of the test 5 above, the measurement results of the component values and the physical property values, the mixed roasted cereal obtained by mixing three kinds of roasted cereal G, roasted cereal H, and roasted cereal I is subject to high temperature and short time extraction conditions. It was shown that this is a highly-preferred roasted cereal drink that can feel good “fragrance”, “prior taste” and “aftertaste” both in the cold state and in the warm state.
In particular, the roasted cereal H in which the raw material cereal B was roasted at high temperature for a short time was blended, and the roasted cereal beverage had a better flavor as a highly-preference roasted cereal beverage.
In addition, the blending ratio of any one of the three types of roasted cereal G, roasted cereal H, and roasted cereal I is less than 90%, thereby making the flavor of the highly-preferred roasted cereal beverage more preferable. I found out that I could do it.

Claims (13)

Two or more kinds of raw material grains selected from the group consisting of the following raw material grains A, B and C are obtained, and the obtained two or more kinds of raw material grains are separately maintained at a product temperature of 260 to 400 ° C. for 10 to 100 seconds. Roasting and obtaining a roasted grain (referred to as “process (1)”), and a step of mixing two or more obtained roasted grains to obtain a mixed roasted grain (“process (2) ) ”), A step of extracting the obtained mixed roasted cereal with a solvent to obtain a roasted cereal extract (referred to as“ step (3) ”), and the obtained roasted cereal extract in a container And a step of filling the container (referred to as “step (4)”).
(A) Raw material grain A in which the ratio of the mass of arabinoxylan to the mass of protein (Ax / protein) is 1.20 or more and less than 1.65
(B) Raw material grain B in which the ratio of the arabinoxylan content to the protein content (Ax / protein) is 0.70 or more and less than 1.20
(C) Raw material grain C in which the ratio (Ax / protein) of the arabinoxylan content to the protein content is 0.30 or more and less than 0.70 The method for producing a container-packed roasted grain beverage according to claim 1, wherein two or more kinds of grains selected from the group consisting of the following raw material grains D, E and F are obtained as the raw material grains.
(D) Raw material grain D satisfying the above (A) and having a bulk ratio of 100 to 200 ml / 100 g
(E) Raw material grain E satisfying (B) and having a bulk ratio of 90 to 180 ml / 100 g
(F) Raw material grain F satisfying the above (C) and having a bulk ratio of 110 to 190 ml / 100 g The expansion rate of the roasted grain G obtained by roasting the raw material grain A or D is 200 to 260%,
The expansion rate of roasted grain H obtained by roasting raw material grain B or E is 210-270%,
The method for producing a container-packed roasted grain beverage according to claim 1 or 2, wherein the expansion rate of the roasted grain I obtained by roasting the raw material grain C or F is 220 to 280%. In the step (1), the raw grain A or D is roasted so as to be maintained at a product temperature of 300 to 400 ° C. for 10 seconds to 60 seconds to obtain a roasted grain J, or
The raw grain B or E is roasted to maintain the product temperature at 280 to 380 ° C. for 15 to 80 seconds to obtain roasted grain K, or
The raw grain C or F is roasted so as to be maintained at a product temperature of 260 to 360 ° C. for 20 seconds to 90 seconds to obtain a roasted grain L,
In a process (2), 2 or more types chosen from the group which consists of the said roasted grains J, K, and L are mixed, The container-packed roasted grain drink of any one of Claims 1-3 characterized by the above-mentioned. Production method.   The method for producing a container-packed roasted grain beverage according to any one of claims 1 to 4, wherein the mixed roasted grain obtained in step (2) has a bulk ratio of 300 to 400 ml / 100 g.   The extraction in the step (3) is carried out using 90 ° C. water as a solvent so that the ratio of the extract to the total amount of soluble components, that is, the extraction time until the extraction efficiency becomes 20% or more is less than 30 minutes. A method for producing a container-filled grain tea beverage according to any one of claims 1 to 5. Two or more kinds of raw material grains selected from the group consisting of the following raw material grains A, B and C are obtained, and the obtained two or more kinds of raw material grains are separately maintained at a product temperature of 260 to 400 ° C. for 10 to 100 seconds. Roasting and obtaining a roasted grain (referred to as “process (1)”), and a step of mixing two or more obtained roasted grains to obtain a mixed roasted grain (“process (2) ) ”), A step of extracting the obtained mixed roasted cereal with a solvent to obtain a roasted cereal extract (referred to as“ step (3) ”), and the obtained roasted cereal extract in a container And a step of filling the container (referred to as “step (4)”), and a method for improving the extraction efficiency of a container-packed roasted grain beverage.
(A) Raw material grain A in which the ratio of the mass of arabinoxylan to the mass of protein (Ax / protein) is 1.20 or more and less than 1.65
(B) Raw material grain B in which the ratio of the arabinoxylan content to the protein content (Ax / protein) is 0.70 or more and less than 1.20
(C) Raw material grain C in which the ratio (Ax / protein) of the arabinoxylan content to the protein content is 0.30 or more and less than 0.70 Two or more kinds of raw material grains selected from the group consisting of the following raw material grains A, B and C are obtained, and the obtained two or more kinds of raw material grains are separately maintained at a product temperature of 260 to 400 ° C. for 10 to 100 seconds. Roasting and obtaining a roasted grain (referred to as “process (1)”), and a step of mixing two or more obtained roasted grains to obtain a mixed roasted grain (“process (2) ) "), And a method for producing roasted grains.
(A) Raw material grain A in which the ratio of the mass of arabinoxylan to the mass of protein (Ax / protein) is 1.20 or more and less than 1.65
(B) Raw material grain B in which the ratio of the arabinoxylan content to the protein content (Ax / protein) is 0.70 or more and less than 1.20
(C) Raw material grain C in which the ratio (Ax / protein) of the arabinoxylan content to the protein content is 0.30 or more and less than 0.70 The method for producing roasted grains according to claim 8, wherein two or more kinds of grains selected from the group consisting of the following raw material grains D, E and F are obtained as the raw material grains.
(D) Raw material grain D satisfying the above (A) and having a bulk ratio of 100 to 200 ml / 100 g
(E) Raw material grain E satisfying (B) and having a bulk ratio of 90 to 180 ml / 100 g
(F) Raw material grain F satisfying the above (C) and having a bulk ratio of 110 to 190 ml / 100 g The expansion rate of the roasted grain G obtained by roasting the raw material grain A or D is 200 to 260%,
The expansion rate of roasted grain H obtained by roasting raw material grain B or E is 210-270%,
The method for producing a roasted grain according to claim 8 or 9, wherein the expansion rate of the roasted grain I obtained by roasting the raw material grain C or F is 220 to 280%. In the step (1), the raw grain A or D is roasted so as to be maintained at a product temperature of 300 to 400 ° C. for 10 seconds to 60 seconds to obtain a roasted grain J, or
The raw grain B or E is roasted to maintain the product temperature at 280 to 380 ° C. for 15 to 80 seconds to obtain roasted grain K, or
The raw grain C or F is roasted so as to be maintained at a product temperature of 260 to 360 ° C. for 20 seconds to 90 seconds to obtain a roasted grain L,
The method for producing roasted grains according to any one of claims 8 to 10, wherein in the step (2), two or more kinds selected from the group consisting of the roasted grains J, K and L are mixed.   The method for producing roasted grains according to any one of claims 8 to 11, wherein the bulk ratio of the mixed roasted grains obtained in step (2) is 300 to 400 ml / 100 g. Two or more kinds of raw material grains selected from the group consisting of the following raw material grains A, B and C are obtained, and the obtained two or more kinds of raw material grains are separately maintained at a product temperature of 260 to 400 ° C. for 10 to 100 seconds. Roasting and obtaining a roasted grain (referred to as “process (1)”), and a step of mixing two or more obtained roasted grains to obtain a mixed roasted grain (“process (2) ) "), And a method for improving the extraction efficiency of roasted grains.
(A) Raw material grain A in which the ratio of the mass of arabinoxylan to the mass of protein (Ax / protein) is 1.20 or more and less than 1.65
(B) Raw material grain B in which the ratio of the arabinoxylan content to the protein content (Ax / protein) is 0.70 or more and less than 1.20
(C) Raw material grain C in which the ratio (Ax / protein) of the arabinoxylan content to the protein content is 0.30 or more and less than 0.70