CN113749228A - Powdered food, beverage and method for producing powdered food - Google Patents

Powdered food, beverage and method for producing powdered food Download PDF

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Publication number
CN113749228A
CN113749228A CN202011258585.9A CN202011258585A CN113749228A CN 113749228 A CN113749228 A CN 113749228A CN 202011258585 A CN202011258585 A CN 202011258585A CN 113749228 A CN113749228 A CN 113749228A
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radish
drying
approximately
food
leaf
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大桥直
加治屋胜子
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Daqiao Tea Co ltd
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Daqiao Tea Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A powdery food, a beverage and a method for producing a powdery food, which are rich in an ingredient capable of improving a blood vessel function, safe and inexpensive, and can be easily ingested. The preparation method comprises steaming raw radish leaf, pressing, drying for 1 time, pulverizing, and drying for 2 times to obtain powder food. The powdery food is prepared from leaf of Oriental radish, and contains trigonelline 200-700 mg, tannin 0.1-5 mg, and chlorogenic acid 10-20 mg per 100 g.

Description

Powdered food, beverage and method for producing powdered food
Technical Field
The present invention relates to a powdered food, a beverage, and a method for producing a powdered food. More particularly, the present invention relates to a powdery food, a beverage and a method for producing a powdery food, which are rich in components capable of improving vascular functions, safe and inexpensive, and can be easily ingested.
Background
In recent years, the risk of lifestyle-related diseases such as obesity, hypertension, hyperlipidemia, and diabetes has increased due to disorders of dietary life, chronic exercise deficiency, excessive stress, and the like. If the symptoms of these lifestyle-related diseases continue, the possibility of causing more serious diseases such as arteriosclerosis and myocardial infarction becomes high. Recent studies have also shown that one of the major causes of such various diseases is a decrease in the endothelial function of blood vessels.
Generally, a blood vessel has a function of transporting blood discharged from the heart to the body by stretching and contracting like a rubber hose. Blood vessels have a 3-layer structure mainly including an intima, a media, and an adventitia, and are composed of endothelial cells, smooth muscle cells, and a collagen fiber layer in this order from the inside through which blood passes. With such a structure of the blood vessel, the blood vessel can be strongly and flexibly stretched and contracted, and blood can be delivered to the whole body.
Among them, vascular endothelial cells constituting the vascular endothelium located in the innermost layer of blood vessels play an important role in maintaining the state of healthy blood vessels. In particular, vascular endothelial cells are known to produce and secrete Nitric Oxide (NO), prostaglandin I2Vasodilator such as vascular hyperpolarizing factor derived from endothelium, endothelin, angiotensin II, and thromboxane A2And various physiologically active substances including vasoconstrictor. The vascular endothelium, including contraction and relaxation of the vascular wall (hardness and softness of the blood vessel), has physiological functions of maintaining blood flow, such as adhesion of inflammatory cells to the vascular wall, vascular permeability, and regulation of blood coagulation.
However, as described above, if the exercise is insufficient, the tension is excessive, or the endothelial function of the blood vessel continues to be decreased with age, the stretching function of the blood vessel is inhibited, and the blood becomes difficult to flow, so that the symptoms of the lifestyle-related disease are considered to be serious.
In order to improve the vascular endothelial function, for example, patent document 1 discloses a vascular endothelial function improving agent containing onion and onion-treated products as active ingredients. According to patent document 1, quercetin, which is one of polyphenols, is contained in large amounts in onion, and it is possible to improve the vascular endothelial function by continuously taking it.
On the other hand, trigonelline has attracted attention as a functional ingredient for improving the function of vascular endothelium. The present inventors have also found that, as a crop rich in trigonelline, cherokee radish, a specialty product of deer island county, contains more trigonelline than other crops (non-patent document 1). According to non-patent document 1, the inventors found that the amount of trigonelline contained in cherokee radish is approximately 36mg per 100g, which is actually 60 times as much as that of the radish belonging to the green stage.
Prior art documents
Patent document
Patent document 1: japanese patent laid-open publication No. 2013-53084
Non-patent document
Non-patent document 1: journal of Agricultural and Food Chemistry,66(33), 8714-.
Disclosure of Invention
Problems to be solved by the invention
As described above, cherries are rich in trigonelline as a functional component, but cooking cherries takes time and effort, and thus, cherries are not always widely used in general households at present. Therefore, there is a need to develop a food that can easily ingest cherries. In this regard, for example, since cherries are dried artificially to be in a powder form and can be taken orally not only as it is, but also as a drink by mixing with water or as a mixture with other foods, it is expected that the cherries can be taken easily.
Here, as an artificial drying method for making a powder, for example, a vacuum freeze-drying method (freeze-drying method) and a warm-air heat-drying method are known. The freeze-drying method is a method in which a raw material containing moisture is rapidly frozen at about-30 ℃ and then the raw material is subjected to sublimation and drying under reduced pressure in a vacuum state, and is widely used as a stock food and a portable food.
The freeze drying preparation method has the following advantages: the product has little change in form such as shrinkage and crack due to drying, little change in nutrient components such as vitamins and flavor, and good recovery and solubility due to its porosity and easy immersion in water and hot water, and can be stored for a long period of time with suppressed action of enzyme and microorganism. On the other hand, the freeze-drying method requires extensive preliminary treatment and complicated production steps, and therefore, the production time is inevitably long, and a large amount of equipment investment is required.
In contrast, in the hot air drying method, since the manufacturing time can be shortened, it is expected that the manufacturing cost can be suppressed. On the other hand, in the hot air heating and drying method, a hot air heating method for powdering cherokee radish has not been established so far because of many problems to be solved, such as loss of part of the nutritional components contained in the raw material due to heat used in the production process. In this regard, as a result of intensive studies, the present inventors have succeeded in developing a powdered food containing cherokee radish as a main component, which is excellent in taste without losing trigonelline as an active ingredient.
The present invention has been made in view of the above circumstances, and an object thereof is to provide a powdery food, a beverage, and a method for producing a powdery food, which are rich in components capable of improving vascular functions, safe, inexpensive, and easily ingestible.
Means for solving the problems
In order to achieve the above object, the present invention provides a powdered food product comprising radish as a main raw material, wherein 100g of the powdered food product comprises about 200-700 mg of trigonelline, 0.1-5 mg of tannins, and 10-20 mg of chlorogenic acid.
In order to achieve the above object, the beverage of the present invention is a liquid beverage prepared by dissolving 100g of a powdered food containing about 200 to 700mg of trigonelline, 0.1 to 5mg of tannins, and 10 to 20mg of chlorogenic acid in a cherry radish serving as a main raw material.
Here, since the powdery food contains about 200 to 700mg of trigonelline per 100g, it is rich in trigonelline as a functional component for improving the vascular endothelial function, and thus, by continuously taking the powdery food, it is possible to improve the deteriorated vascular endothelial function and prevent various lifestyle-related diseases.
Further, since the powdery food contains about 0.1 to 5mg of tannins per 100g, the amount of tannins, which is a bitter component generally contained in radish, can be suppressed to a predetermined level, and therefore, the powdery food can be made into a taste free from bitterness and discomfort when orally taken.
In addition, since the powdery food contains chlorogenic acid in an amount of about 10 to 20mg per 100g, it can suppress the action of active oxygen in vivo, prevent aging of cells, and prevent lifestyle-related diseases such as arteriosclerosis.
In addition, when cherries are used as the main raw material of the powdery food, since cherries are rich in trigonelline, the deteriorated vascular endothelial function can be improved and various lifestyle-related diseases can be prevented.
Furthermore, when the radish is the leaf part of cherries, eating habits are few, and the leaf part of cherries discarded in large quantity can be effectively utilized, thereby reducing the disposal amount and reducing the food loss.
In order to achieve the above object, the method for producing a powdery food of the present invention includes a steaming step of steaming radish so that the product temperature of the radish is in a temperature range of approximately 80 to 100 ℃; a pressing step of pressing the thermally steamed radish; drying the pressed radish by warm air in a temperature range of approximately 110-150 ℃ for 1 time; a grinding step of grinding the dried radish into powder; and 2 drying steps of drying the powdery radish by warm air in a temperature range of approximately 70-100 ℃.
Here, since the method includes the steaming step of steaming the radish so that the product temperature of the radish is in a temperature range of approximately 80 to 100 ℃, the enzyme action contained in the radish is weakened to prevent the quality from being degraded, and further, the change of the nutrients contained in the radish can be prevented.
In addition, when the temperature range, which is the product temperature of radish in the steaming step, is less than 80 ℃, the action of enzymes contained in radish cannot be weakened. In addition, if the product temperature of the radish in the steaming step is higher than 100 ℃, the nutrients contained in the radish may change and the quality may deteriorate.
In addition, since the method includes the pressing step of pressing the thermally steamed radish, the tissue and cell wall of the radish can be damaged. This makes it possible to make the unevenness of the moisture present between the inner portions of the radish uniform and to smoothly move the moisture in the radish in the subsequent drying step, thereby improving the drying efficiency while preventing the product temperature of the radish from locally increasing excessively.
In addition, in the case of radish whose main raw material is leaf parts, the water contained in radish can be removed while suppressing loss of chlorophyll in the leaf parts, and therefore the powdery food as a final product has chlorophyll and a good appearance.
In addition, the method comprises a drying step of drying the pressed radish 1 time by warm air in a temperature range of approximately 110-150 ℃, so that the moisture content of the withered radish in the pressing step can be further removed. In this case, since the temperature range of the warm air is approximately 110 to 150 ℃, the drying speed can be increased without increasing the temperature of the radish product, and the radish can be dried to a low moisture range in which no chemical change occurs.
In addition, when the temperature range of the 1-time drying step is less than approximately 110 ℃, the moisture content of the radish cannot be sufficiently removed, and when the temperature range is higher than approximately 150 ℃, the product temperature of the radish may be locally increased, which may cause unevenness in quality.
Further, since the grinding step of grinding the dried radish into a powder is provided, the water content can be further removed by appropriately removing the water content to obtain a powder of the withered radish.
Further, since the method includes 2 drying steps of drying the powdered radish by warm air in a temperature range of approximately 70 to 100 ℃, the surface of the radish can be prevented from being dried, the moisture content of the entire radish can be kept constant, and the radish can be uniformly dried as a whole.
In addition, when the temperature range of the 2-time drying step is less than about 70 ℃, the moisture content of the radish may not be sufficiently removed. On the other hand, if the temperature range is higher than approximately 100 ℃, the product temperature of the radish may be locally high, which may cause unevenness in quality.
In addition, in the case of approximately 30 to 50 seconds of steaming, the steaming step prevents quality degradation due to the weak action of enzymes contained in the radish, and further prevents changes in nutrients contained in the radish, thereby providing an optimal steaming time.
In addition, in the pressing step, when the pressing is performed for approximately 30 to 60 seconds, the tissue and cell walls of the radish are appropriately damaged, and the radish is gradually dried while the moisture is uniformly distributed among the parts existing inside the radish, which is the most appropriate pressing time.
In addition, in the case of drying for approximately 20 to 40 minutes in the 1-time drying process, the drying speed can be increased without increasing the product temperature of the radish, and the radish can be dried to a low moisture region without causing chemical changes.
In addition, in the case of 2 drying steps including 2 stages of the first drying step and the second drying step, the quality and color of the radish can be prevented from being changed by the stepwise drying.
In addition, the first drying step can uniformly dry the radish into powder when the radish is dried for approximately 20 to 40 minutes by warm air in a temperature range of approximately 70 to 90 ℃.
In addition, when the second drying step is performed for about 10 to 30 minutes by warm air in a temperature range of about 80 to 100 ℃, the amount of water that cannot be removed in the first drying step can be further uniformly removed.
ADVANTAGEOUS EFFECTS OF INVENTION
The powdered food, beverage and method for producing powdered food of the present invention are safe and inexpensive, and can be easily ingested, and are rich in components capable of improving vascular function.
Drawings
Fig. 1 is a diagram showing a process for producing a powdered food according to an embodiment of the present invention.
Detailed Description
In order to implement the mode of the invention
Hereinafter, embodiments of the present invention relating to a powdered food, a beverage, and a method for producing a powdered food will be described with reference to the drawings for understanding the present invention.
[ production method ]
First, a method for producing a powdered food according to an embodiment of the present invention will be described with reference to fig. 1. The powdery food of the present invention is a powdery food mainly prepared from leaf parts of cherries radish, a specialty product of deer island county.
In this case, the powdered food does not necessarily require cherries as the main raw material, and if radishes are used, all types of radishes can be used as the main raw material. However, as disclosed in the above non-patent document 1, since cherries contain a large amount of trigonelline for improving vascular function, cherries are preferably used from the viewpoint of providing powdery foods and beverages mainly for improving vascular function. In addition, the "radish" in the following description refers to cherokee radish unless otherwise stated.
In addition, the powdery food does not necessarily need to use the leaf of cherries as a main raw material, but may use the root as a main raw material, or may use a portion obtained by mixing the leaf and the root as a main raw material. In addition, as a result of studies conducted by the inventors of the present application, the amount of trigonelline contained in cherries was the same in the leaf parts and root parts, and the effects were not greatly different in any part as the main material. Hereinafter, a method for producing a powdery food using radish leaves as a main raw material will be described, but radish roots can also be produced in the same production process.
[ S1: cleaning procedure
First, soil, mud, and the like are attached to radishes input to a processing plant. In particular, in the deer island county, which is a production site of cherries, a large amount of volcanic ash may adhere to leaf portions exposed from soil under the influence of volcanic ash erupted and accumulated in the cherries.
In the washing step, the leaf portion of the inputted radish is cut into a predetermined size (for example, about 4 to 5 cm), and then the adhered matter on the leaf portion is washed off in a water tank filled with a washing liquid such as tap water.
Here, the cleaning step is not necessarily required. For example, when washed radish leaves are introduced into a processing plant, the introduced leaves can be supplied to the next thermal steaming step as they are.
[ S2: heat steaming Process
After the leaf portion cleaned in the cleaning step is dehydrated, a steam of a predetermined temperature (for example, saturated steam at 100 ℃ C., superheated steam for heating the saturated steam) or humidified hot air obtained by adding hot air to superheated steam is sprayed for about 30 to 50 seconds using a rotary wire-mesh cylindrical steamer so that the product temperature of the leaf portion becomes about 100 ℃. By this branching treatment, the action of the oxidase contained in the leaf part is inactivated by heating with steam, whereby the quality of the leaf part can be prevented from being degraded. Further, the leaf tissue is softened, and the treatment in the subsequent step can be easily performed, and there is an effect of volatilizing the grassy smell and the like contained in the leaf.
Here, the product temperature of the leaf portion when the branching treatment is performed does not necessarily need to be substantially 100 ℃. The temperature of the product in the leaf part is in a temperature range of approximately 80 to 100 ℃, so that nutrients (e.g., vitamins) contained in the leaf part are not lost, and the action of the oxidase contained in the leaf part can be weakened.
In addition, if the temperature of the product in the leaf part is less than about 80 ℃ when the branching treatment is performed, the inactivation of the oxidase contained in the leaf part due to the branching becomes insufficient, which causes the degradation of the quality and the characteristic grassy smell contained in the leaf part to remain. On the other hand, if the product temperature of the leaf portion when the branching treatment is performed exceeds 100 ℃, nutrients of vitamins contained in the leaf portion may be lost. Therefore, it is necessary to control the temperature of the steam so that the temperature of the product in the leaf portion is approximately 80 to 100 ℃, more preferably approximately 100 ℃ when the branching treatment is performed.
Further, as the equipment used in the heat steaming step, it is not necessarily required to use the rotary gold mesh cylindrical steaming tool described above, and for example, a conveyor type steaming machine which sprays steam to a blade portion moving on a conveyor belt on which the metal mesh is placed may be used.
[ S3: pressing working procedure
The leaf portion heated in the thermal steaming step is cooled by cold air (or natural air) once, and then supplied to the pressing step. The pressing step is a step of twisting the leaf part using a press or the like to appropriately damage the tissue and cell wall of the leaf part and smoothly move the water inside the leaf. The pressing step is performed for approximately 30 to 60 seconds, and the pressed leaf portion is subdivided into appropriate sizes.
Here, the pressing step does not necessarily require about 30 to 60 seconds. However, if the pressing step is performed for less than 30 seconds, the tissues and cell walls of the leaf portion cannot be appropriately damaged, and the moisture in the leaf portion does not smoothly move, so that the drying process may be unevenly performed when the leaf portion is supplied to the drying step, which is the next step. On the other hand, if the time period for the pressing step exceeds 60 seconds, the leaf portion becomes smooth, and a certain surface area for supplying to the drying step as the next step cannot be secured, and unevenness in drying may occur.
[ S4: 1 drying step)
The leaves subjected to the pressing and soft twisting in the pressing step are conveyed to a dryer by a belt conveyor (conveyor belt) or the like, and are dried by warm air at about 120 ℃. The temperature of the product at the leaf part was maintained at about 40 ℃. The water content in the leaves can be reduced to less than 5 to 10% by drying for 1 time, and the leaves wither to a certain volume.
Through the 1-time drying step, the leaf parts of radish can be dried to a low water content region where the color of the leaf parts is not changed and the chemical change is not caused, as compared with the thick petioles and vein parts.
Here, the temperature range of the warm air in the 1-time drying process does not necessarily need to be substantially 120 ℃, and the product temperature of the blade portion does not locally increase in any temperature range of substantially 110 to 150 ℃, and the entire blade portion can be uniformly dried.
In addition, when the temperature range of the 1-time drying step is less than about 110 ℃, the moisture content of the leaf part may not be sufficiently removed. On the other hand, when the temperature range is higher than approximately 150 ℃, there is a possibility that unevenness in quality occurs, for example, the product temperature at the leaf portion locally increases. Therefore, the temperature range of the hot air in the 1-time drying process needs to be approximately 110 to 150 ℃, and more preferably approximately 120 ℃.
[ S5: grinding procedure
In the 1-time drying step, the withered leaf portions reduced to a certain moisture content are supplied to a pulverizer and pulverized until a certain particle size is achieved. In the pulverizing step according to the embodiment of the present invention, the raw material is first supplied to a rotary disc machine as a pulverizer. The rotary disk machine is a flexible twisting machine using the principle of a meat grinder, and pushes withered leaves from the feeding mouth to squeeze them for thinning.
The leaves were pulverized into a predetermined size by a rotary disk machine and then fed to a CTC machine. CTC machines (taking initials of "CRUSH", "TEAR", "CURL") are generally used for manufacturing black tea, and use a rolling machine composed of 2 rolls made of stainless steel, and roll the leaf part into a gap by rotation of the rolls, and the cell tissue of the leaf part is broken and cut by projections and blades attached to the rolls, and rounded into a granular shape of approximately 1 to 2 mm.
[ S6: 2 drying Processes ]
The leaf portion having a constant particle diameter in the grinding step is subjected to drying again in the dryer 2 times as a final finish. In the 2 drying steps, first, a first drying step of blowing warm air at a temperature of approximately 80 ℃ for approximately 20 to 40 minutes is performed (S61). Then, a second drying step is performed by blowing warm air in a temperature range of approximately 90 ℃ for approximately 10 to 30 minutes (S62). By this 2-time drying step, the petioles and veins having a large amount of water and a small amount of pigment can be dried to a low water region without chemical change.
Here, the 2-time drying step does not necessarily need to be constituted by 2 stages of the first drying step and the second drying step. However, by performing the second drying step at a high temperature after the first drying step at a low temperature, unevenness in quality such as a local increase in the product temperature at the leaf part can be prevented.
In addition, the product temperature of the leaf part is prevented from rapidly increasing, and the pigment of the leaf part is prevented from locally discoloring. Therefore, since the color unevenness is prevented, the entire leaf portion is uniform in color, and the product is also suitable in appearance.
In addition, the temperature range of the warm air in the first drying step does not necessarily need to be about 80 ℃, and the product temperature of the blade part does not locally increase in any temperature range of about 70 to 90 ℃, and the entire blade part can be uniformly dried.
In addition, when the temperature range of the warm air as the first drying step is less than approximately 70 ℃, the moisture content of the leaf portion may not be sufficiently removed. On the other hand, when the temperature range is higher than approximately 90 ℃, drying unevenness such as local increase in the product temperature of the leaf portion occurs, and further discoloration is caused. Therefore, the temperature range of the hot air in the first drying step needs to be approximately 70 to 90 ℃, and more preferably approximately 80 ℃.
In addition, the temperature range of the warm air in the second drying step does not necessarily need to be substantially 90 ℃, and the product temperature of the blade portion does not locally increase in any temperature range of substantially 80 to 100 ℃, and the entire blade portion can be uniformly dried.
In addition, when the temperature range of the warm air as the second drying step is less than approximately 80 ℃, the moisture content of the leaf portion may not be sufficiently removed. On the other hand, when the temperature range is higher than approximately 100 ℃, there is a possibility that unevenness in quality occurs, for example, the product temperature at the leaf portion locally increases. Therefore, the temperature range of the warm air in the first drying step needs to be approximately 80 to 100 ℃, and more preferably approximately 90 ℃.
When the weight of the powdery food produced by the above steps and the weight of the raw leaf before processing are measured, the weight difference is about 90 to 93g in 100 g. That is, by the above-mentioned production method, most of the water content in the leaf part can be eliminated, and a dry powdery food that can be stored for a long period of time can be produced.
The powdered leaf parts produced by the above steps can be further pulverized until the particle size becomes about 10 to 20 μm, thereby obtaining a powdery food. The obtained powdery food can be taken orally as it is or mixed with other food for oral administration. Further, it can be mixed with a liquid beverage to prepare a drink for oral administration.
[ component analysis ]
The powder food produced by the above-described production method was compared with raw leaf portions, and how the content of the main component was changed was measured. As index of component amount variation, trigonelline, tannin, and chlorogenic acid are selected. The measurement of the amount of trigonelline component follows the analytical method disclosed in non-patent document 1, and therefore, the description thereof is omitted here.
[ determination of tannins ]
In the measurement of tannins, the Folin-Denis method was used.
1. Preparation of reagent
100g of sodium tungstate dihydrate, 20g of phosphomolybdic acid and 50mL of phosphoric acid were dissolved in 700mL of ultrapure water, and the mixture was refluxed for 2 hours. After cooling, the volume was 1L. 40g of anhydrous sodium carbonate was dissolved in 100mL of ultrapure water, and the precipitate produced by leaving overnight was removed to obtain a supernatant as a saturated aqueous sodium carbonate solution.
2. Manufacture of calibration curve
40mg of tannic acid and (+) -catechin were measured, and the amount was determined to be 100mL from 80% methanol. These were diluted in 5 stages, and a calibration curve was prepared from absorbance in addition to the sample for analysis in the preparation of the reaction solution.
3. Preparation of sample for analysis
The sample was cut into pieces, and 80% methanol was added thereto, followed by extraction by grinding with a homogenizer. Then, centrifugation was performed to recover the supernatant. In addition, 80% methanol was added to the residue as a cautious measure, and the mixture was ground again for extraction and centrifuged to collect the supernatant.
4. Preparation of reaction solution
mu.L of an analytical sample and 10. mu.L of Folin danis added to 160. mu.L of ultrapure water, stirred, and then 20. mu.L of a saturated sodium carbonate solution is added thereto, and the mixture is allowed to stand for 30 minutes. The semi-finished product was substituted with ultrapure water without adding Folin danis reagent.
5. Measurement of absorbance
The reaction solution was measured for absorbance at 700nm using a plate reader. The absorbance of the intermediate product was subtracted from the absorbance of the sample solution, and then the measured value was calculated from the calibration curve.
[ quantification of chlorogenic acid ]
In the quantification of chlorogenic acid, the quantification was performed by High Performance Liquid Chromatography (HPLC).
1. Sample solution
To the sample was added a moving equal amount of the mixed solution, and after the ultrasonic treatment, the mixture was filtered through a 0.45 μm filter.
2. Preparation of mobile phase solution
(1)0.05 v/v% phosphoric acid solution (solution A)
1mL of phosphoric acid was dissolved in 1999mL of ultrapure water.
(2) Methanol: acetonitrile 3: 2 solution (B solution)
1200mL of methanol was mixed into 800mL of acetonitrile.
HPLC conditions
Based on the conditions shown in the following [ Table 1 ].
[ Table 1]
Figure BDA0002773863230000121
The results of analyzing the components of the raw leaf and the powdery food (converted to 100g) are shown in table 2 based on the above conditions.
[ Table 2]
Raw leaf part Powdered food
Trigonelline (mg) 36 503
Tannins (mg) 10.1 1.7
Chlorogenic acid (mg) 0.25 14.4
As described above, if the weight difference (approximately 90 to 93g) between the raw leaf and the powdered food before and after the processing is taken into consideration, it can be confirmed that the trigonelline is condensed without a large change in the amount of trigonelline contained in the raw leaf and the powdered food. The amount of trigonelline shown in table 2 is an average value of a plurality of samples, and is confirmed to be included in a range of approximately 200 to 700mg per 100 g.
On the other hand, the amount of tannins in the powdery food is greatly reduced compared with that in the raw leaf. For this reason, tannins are polymer compounds in which a plurality of polyphenols are combined. Therefore, it is presumed that when radish is used in the above-mentioned production method, the tannin contained in the raw leaf portion cannot be bound and the binding is broken, and thus the radish is no longer a polymer. The amount of tannins shown in Table 2 is an average value of a plurality of samples, and is confirmed to be contained in a range of approximately 0.1 to 5mg per 100 g.
Since tannins are bitter components, it was confirmed that by suppressing the amount of tannins, the powdery food has less unpleasant feeling when orally taken and is superior in taste to raw leaf parts as described above.
In addition, the amount of chlorogenic acid in the powdered food is increased relative to the raw leaf. For this reason, tannins are polymer compounds in which a plurality of polyphenols are bonded, as described above. Therefore, it is presumed that the tannin contained in the raw leaf portion is broken by the supply to the above-mentioned production process, and thereby decomposed into chlorogenic acid, gallic acid, and the like as monomers of the constituent components. The amount of chlorogenic acid shown in table 2 is an average value of a plurality of samples, and is confirmed to be included in a range of approximately 10 to 20 mg.
Chlorogenic acid has an effect of improving the function of vascular endothelium as in trigonelline, and therefore, it is greatly helpful for improving the function of vascular endothelium by being made into a powdered food.
As described above, the powdered food produced by the above production method can be produced at low cost, and is in a powdered form, so that it can be taken orally as it is or dissolved in a liquid beverage to be drunk as a beverage, and can be taken easily as compared with the case where it is taken with raw leaves. Furthermore, the raw leaves are not uncomfortable to take orally, and contribute to the improvement of the vascular endothelial function.
Description of symbols:
s1: cleaning process
S2: thermal steaming step
S3: pressing step
S4: 1 drying step
S5: grinding process
S6: 2 times of drying procedure
S61: first drying step
S62: and a second drying step.

Claims (8)

1. A powdery food is characterized in that the powdery food is prepared from radish as a main raw material, and contains, per 100g, about 200-700 mg of trigonelline, 0.1-5 mg of tannins, and 10-20 mg of chlorogenic acid.
2. The powder food according to claim 1, wherein the radish is a leaf of cherokee radish.
3. A beverage is characterized in that the beverage is prepared by dissolving 100g of a powdered food containing about 200-700 mg of trigonelline, 0.1-5 mg of tannins and 10-20 mg of chlorogenic acid in a liquid beverage, wherein the cherry island radish is used as a main raw material.
4. A method for producing a powdery food, characterized in that the method for producing a powdery food comprises
A steaming step of steaming the radish so that the product temperature of the radish is in a temperature range of approximately 80 to 100 ℃;
a pressing step of pressing the thermally steamed radish;
drying the pressed radish by warm air at a temperature of approximately 100-150 ℃ for 1 time;
a grinding step of grinding the dried radish into powder; and
drying the powdered radish with warm air at a temperature of about 70-100 deg.C for 2 times.
5. The method for producing a powdered food according to claim 4, wherein the steaming step is steaming for approximately 30 to 50 seconds.
6. The method for producing a powdered food according to claim 4 or claim 5, wherein the pressing step is performed for about 30 to 60 seconds.
7. The method for producing a powdered food according to claim 4 or claim 5, wherein the 1-time drying step is drying for approximately 20 to 40 minutes.
8. The method for producing a powdery food according to claim 4 or claim 5, wherein the 2-time drying step includes a first drying step of drying the powdery food for approximately 20 to 40 minutes by warm air at a temperature of approximately 70 to 90 ℃; and a second drying step of drying the substrate for approximately 10 to 30 minutes by warm air at a temperature of approximately 80 to 100 ℃ after the first drying step.
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