JP2001017114A - Vegetable powder composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a vegetable powder composition which can easily be dispersed in water and is useful for foods such as drinks and jellies, by compounding vegetable powder and a polysaccharide thickener. SOLUTION: This vegetable powder composition comprises (A) vegetable powder such as pumpkin powder and (B) one or more polysaccharide thickeners preferably selected from guar gum, tamarind gum, Locust bean gum and so on preferably in an A:B weight ratio of 1:(0.01 to 0.1). The component A is obtained, for example, by a method comprising boiling vegetables, separating the boiled vegetables from water, drying the vegetables and then grinding the dried vegetables by the use of a crusher or the like. The composition is obtained, for example, by spraying an ethanol solution on the components A and B fluidized in a fluidized bed granulation device.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a vegetable powder composition having improved water dispersibility.

[0002]

2. Description of the Related Art With the recent westernization of eating habits, it is said that there is a shortage of vegetables. The Ministry of Health and Welfare's target vegetable intake (per day) is 200g for light-colored vegetables and 1 for green-yellow vegetables for adults.
It is said that it is 00 g, and it is difficult to take this amount from raw vegetables every day because of its large bulk and the time required to process it easily. As a method for solving these problems, a technique of pulverizing vegetables to easily eat vegetables (Japanese Patent Application Laid-Open No. Sho 59-210842), a technique of pasting and making it easy to incorporate as a cooking material (patent registration number 1521355), vegetable powder And jelly foods using vegetable paste and vegetable paste (JP-A-01-28156)
3, JP-A-01-281564, JP-A-03-1124
54), etc., and further, vegetable powdered beverages (JP-A-57-26539, JP-A-01-39977, JP-A-10-229858) and the like are being developed.

[0003] As described above, attempts have been made to incorporate vegetables in various forms into foods in order to make up for the shortage of vegetables. Among these, the most convenient way of ingesting vegetables is to use dried vegetable powder. To do so is particularly noteworthy in terms of ease of handling such as preservability, hygiene, and weighability. However, vegetable powder is abundant in fiber components, the powder shape is not uniform, and depending on the type of vegetable, it is difficult to make the shape and size of the powder particles difficult. In this case, the dispersibility is not good, and sedimentation and cage formation are likely to occur. For this reason, it is difficult to take it in a state of being dispersed in water, and it is also a problem in the manufacturing process when processing into foods such as beverages and jellies.

[0004] In order to solve this problem, vegetable powder is mixed with F
D (freeze-drying) to improve water absorption to improve dispersibility in water.
266241), a method of pulverizing vegetable powder (JP-A-08-266241), a method of granulating vegetable powder granules (JP-A-07-264987), and the like have been developed. However, in the case of FD, there is a problem in that it is expensive and frequently used, and further, since it has been subjected to a freezing and drying process, there remain problems such as poor texture.

Further, in the known granulation of vegetable granules,
Since it is necessary to contain a highly viscous excipient in a vegetable powder at least 30% or more, there is a problem that the vegetable content in the vegetable composition is relatively reduced. Further, after being dispersed in water, viscosity is generated, and there is a problem in texture.

[0006]

As described above, vegetable powders having good water dispersibility are widely demanded at present, but none of them have a sufficient function. Therefore, an object of the present invention is to provide a vegetable powder composition that is easily dispersed in water from the above viewpoints.

[0007]

In the present invention, vegetable powder and a polysaccharide thickener, in particular, a plant extract, a seaweed extract,
It has been found that, when a natural polysaccharide such as microbial fermentability is allowed to coexist and granulation is performed, good water dispersibility can be imparted to the vegetable powder granules with an extremely small blending amount. Plant extracts, seaweed extracts, and microbial fermentable polysaccharide thickeners must contain at least 30% to improve the water dispersibility of other water-insoluble foods, for example, cocoa powder, When combined with vegetable powder, the water dispersibility of vegetable powder is improved with a very small amount. That is, the present invention is a vegetable powder composition comprising vegetable powder and a polysaccharide thickener.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a vegetable powder composition is easily dispersed in water, but the term “dispersion” used herein includes not only the literal meaning but also dissolution. For example, an extract obtained by squeezing vegetables and freeze-dried easily dissolves. The vegetable powder referred to in the present invention refers to all vegetables normally consumed, such as leafy vegetables, root vegetables, potatoes, and the like. As a method for producing the vegetable powder used in the present invention, any of the conventionally known methods such as FD, crusher pulverization, spray-dried extract of squeezed extract, and the like can be used. One example of the production method is to boil the vegetables, then separate them from water and dry them, then pulverize them with a crusher, or add dextrin to the juices and concentrates of the vegetables and pulverize them by spray drying. And so on. The vegetable powder may be used alone or in combination of two or more. Although the particle size of the vegetable powder to be used is not particularly limited, it is usually about 10 to 500 mesh by the current processing technology, and any of them may be used for the present invention.

[0009] The polysaccharide thickener is a polysaccharide made from plants or microorganisms, and is usually in the form of powder and dissolved in cold water to produce a solution having a high viscosity. As the polysaccharide thickener, those derived from plant extracts, seaweed extracts, or by microbial fermentability can be used.In particular, guar gum, tamarind gum, locust bean gum, gum arabic, xanthan gum, curdlan, carrageenan, alginic acid , Furceleran, agar, pectin, and soybean polysaccharide can be preferably used. One of these can be used alone or two or more of them can be used in combination.

[0010] The amount of the polysaccharide thickener in the vegetable powder composition of the present invention is preferably 0.01 to 10 parts by weight per 1 part by weight of the vegetable powder. If it is less than this range, it is difficult to disperse the vegetable powder, sedimentation occurs, and the roughness of the vegetable powder is felt when drinking, and if it is more than this range, the dispersibility of the vegetable powder is good, but when drinking The viscosity of the polysaccharide thickener is felt.

The method for producing the vegetable powder composition according to the present invention includes fluidized bed granulation in which the vegetable powder is fluidized and a polysaccharide thickener is dissolved and sprayed, and vegetable powder and the like are mixed and wetted. Various existing methods such as extrusion granulation, rolling granulation, agitation granulation, stirring granulation, spray drying granulation, crushing granulation, dry method, wet method can be applied, and the production method is particularly limited. It does not do. An example is as follows. A vegetable powder composition can be obtained by spraying an ethanol solution to vegetable fluid and a polysaccharide thickener fluidized in a fluidized bed granulator.

The polysaccharide thickener used in the present invention is all natural and has a high affinity for vegetable powders in particular, so that the water dispersibility of the vegetable powders can be reduced without adding a viscous amount. It is thought to be extremely high, but details are unknown.

[0013]

EXAMPLES The present invention will be described below with reference to examples. Example 1 Ten kinds of vegetable dried part powders were mixed with the following composition to produce a vegetable powder mixture. Using the above vegetable powder mixture, vegetable powder was granulated according to the formulation shown in Table 1 to produce vegetable powder granules. Granulation is 70
% Alcohol was sprayed on the powder mixture and fluidized.
All could be granulated.

[0014]

[Table 1]

The thus-produced vegetable powder granules are
5 g was put in 100 ml of cold water, and the dispersibility was examined using five panels, and the palatability was also examined. The results are shown in Tables 2 and 3. In the table, +1 is good, 0 is normal, -1
Indicates bad.

[0016]

[Table 2]

[0017]

[Table 3]

As described above, the vegetable powder composition of the present invention has extremely high dispersibility in water, and shows the same degree of dispersibility as in the case of granulation by adding lactose and dextrin according to the prior art with a small amount of addition. Also, there was no problem with palatability.
In addition, when granulation was performed using only vegetable powder, a cage was formed, the evaluation of dispersibility was low, and the evaluation of palatability was low due to roughness.

[0019]

According to the present invention, vegetable powder granules having extremely high dispersibility in water and having no problem of palatability can be obtained.

Claims (4)

[Claims] 1. A vegetable powder composition comprising vegetable powder and a polysaccharide thickener. 2. The vegetable powder composition according to claim 1, wherein the polysaccharide thickener is a plant extract, a seaweed extract or a microbial fermentable polysaccharide. 3. The polysaccharide thickener is at least one selected from guar gum, tamarind gum, locust bean gum, gum arabic, xanthan gum, curdlan, carrageenan, alginic acid, furceleran, agar, pectin, and soybean polysaccharide. The vegetable powder composition of claim 1. 4. The vegetable powder composition according to claim 1, wherein the content of the polysaccharide thickener is 0.01 to 0.1 parts by weight or less based on 1 part by weight of the vegetable powder.