JP2002186445A - Method for producing kale dry powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a kale dry powder excellent in taste and having slight unevenness of a color and slight scorched parts. SOLUTION: This method for producing a kale dry powder comprises separating the kale into leaves and stems, and subjecting the separated leaves and stems respectively to blanching and drying.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing dry kale powder. More specifically, the present invention relates to a method for producing a kale dry powder having less color unevenness and a scorched portion and excellent taste.

[0002]

2. Description of the Related Art Kale, which is rich in vitamins, minerals, dietary fiber, and melatonin, has attracted attention as a material for health foods. In order to effectively utilize the components of natural kale as health foods, it is preferable to use kale dry powder that holds more dietary fiber, vitamins, and the like. In order to obtain such kale dry powder, it is necessary to prevent denaturation by enzymes contained in kale, and for that purpose, blanching treatment is performed.

[0003] Usually, a method of blanching kale is used for blanching. However, when the dried kale powder prepared by this method is dissolved in water or the like and eaten or consumed, there is a problem that the kale has a peculiar green odor and a harshness that is said to be harsh. In addition, the color of the dried kale powder prepared by blanching is a much paler yellow-green color than the bright green color of natural kale.

Further, during the blanching process and the drying process, uneven boiling and uneven drying occur, so that uneven color and scorched portions are generated, and a uniform dried kale powder cannot be obtained.

[0005]

Therefore, there is a demand for the development of a method for producing a dry kale powder having less color unevenness and a scorched portion and excellent taste.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies on a method for producing a kale dry powder excellent in color, smell and taste. In the blanching step and the drying step, the kale was treated with leaves and stems. It has been found that by separating and treating Kale dry powder, it is possible to produce a Kale dry powder having less color unevenness and a scorched portion as compared with a conventional Kale dry powder and having excellent taste, and completed the present invention.

That is, the present invention relates to a method for producing a kale dry powder, comprising the steps of: a) separating kale leaves and stems; b) washing kale leaves and stems respectively; c) kale leaves Cutting 10 to 30 mm and cutting the stem to 1 to 5 mm; d) In a blanching solution at 80 to 100 ° C., 1.0 to 5.0% by weight of kale based on the weight of water. Blanching the leaves and stems for 30 seconds to 7 minutes; e) cooling the blanched kale; f) drying the resulting kale; and g) grinding the dried kale. Methods for inclusion are provided.

[0008] The present invention also relates to a method for producing a kale dry powder, comprising: a) separating kale leaves and stems; b) washing kale leaves and stems respectively; c) kale leaves Cutting 10 to 30 mm and cutting the stem to 1 to 5 mm; d) 0.01 to 1.0% by weight of sodium chloride and 0.01 to 0.3% by weight based on the weight of water. To a blanching solution at 80 to 100 ° C. to which baking soda has been added, 1.0 to 5.0% by weight of kale leaves and stems based on the weight of water,
A blanching step of soaking for 30 seconds to 2 minutes for leaf parts and 1 to 7 minutes for stem parts; e) cooling the blanched kale; f) drying the resulting kale; g) grinding the dried kale.

Preferably, the present invention is a process for producing a kale dry powder, comprising: a) separating kale leaves and stems; b) washing the kale leaves and stems respectively; Cutting leaves to 10-30 mm and cutting stems to 1-5 mm; d) Kale of 1.0-5.0% by weight based on the weight of water in the blanching solution at 80-100 ° C. B) immersing the leaves and stems of the dried kale for 30 seconds to 7 minutes; e) cooling the leaves and stems of the blanched kale; f) subjecting the obtained kale leaves to 1-3 at 40-60 ° C. Drying for 15 to 30% by weight, and further 40 to 6%
Dried at 0 ° C for 2-3 hours, and the resulting kale stalks were dried at 40-60 ° C for 1-3 hours to remove water for 15-3 hours.
0% by weight and further drying at 40-60 ° C. for 4-6 hours; and g) grinding the dried kale.

Preferably, the present invention is a process for producing a kale dry powder, comprising: a) separating kale leaves and stems; b) washing the kale leaves and stems respectively; Cutting the leaves to 10-30 mm and cutting the stems to 1-5 mm; d) 0.01-1.0% by weight of sodium chloride and 0.01-0.3% by weight, based on the weight of water. In a blanching solution at 80 to 100 ° C. to which baking soda was added, 1.0 to 5.0% by weight of kale leaves and stems with respect to the weight of water were added.
A blanching step of soaking for 30 seconds to 7 minutes; e) a step of cooling the blanched kale leaves and stems; f) drying the obtained kale leaves at 40 to 60 ° C. for 1 to 3 hours to remove moisture. 15 to 30% by weight, and 40 to 6% by weight.
Dry at 0 ° C. for 2-3 hours, and dry the resulting kale stalks at 40-60 ° C. for 1-3 hours to reduce the water content to 15-3 hours.
0% by weight and further drying at 40-60 ° C. for 4-6 hours; and g) grinding the dried kale.

[0011]

DETAILED DESCRIPTION OF THE INVENTION In the method of the present invention, various kinds of kale such as kitchen kale, tree kale, bush kale, mallow kale, collard, and green leaf can be used as a raw material.

Preferably, the kale is processed immediately after harvest. When a long time is required for the treatment, the kale is preferably stored by a storage means commonly used by those skilled in the art, such as low-temperature storage, in order to prevent deterioration of the kale.

Further, in the method of the present invention, any part of the leaves and stems of kale can be applied,
The ratio used is not particularly limited. In the method of the present invention, first, the leaves and stems of kale are separated.

[0014] The kale leaves and stems are separately washed with water (preferably cold water at 25 ° C or lower) to remove mud and the like and drain. Since there is a difference in thermal efficiency between kale leaves and stems, kale leaves and stems are each cut to an appropriate length in order to reduce boiled spots in the subsequent blanching process. For kale leaves, 10
30 mm, preferably 15-25 mm long, and for kale stems 1-5 mm, preferably 2
４4 mm long. In addition, the leaf length in the present invention means the length of the long side when the leaf after cutting is regarded as a rectangle. In addition, the length of the stem after cutting means the thickness of the stem when sliced.

The cut kale leaves and stems are subjected to a blanching treatment, if necessary, by mixing or separately. The temperature of the blanching solution is 80 to 100C, preferably 90 to 100C.

In the method of the present invention, sodium chloride and / or sodium bicarbonate may be added to water used for blanching. The amount of sodium chloride added is 0.1% based on the weight of water used for blanching.
It is from 0.01 to 1.0% by weight, preferably from 0.05 to 0.2% by weight. The amount of baking soda added is 0.01-0.3% by weight,
Preferably it is 0.01 to 0.2% by weight.

The weight of kale to be added to the blanching solution is 1 to the weight of water before adding salt or baking soda.
-15% by weight (weight of raw kale before blanching treatment), preferably 1-5% by weight. The time for immersing the kale for blanching is 30 seconds to 7 minutes, preferably 1 to 3 minutes. Particularly preferably, the part of the kale leaves is between 30 seconds and 2 minutes and the part of the stem is between 1 and 7 minutes.

The leaf and stem portions may be branched simultaneously using the same boiler or separately. Alternatively, separate boil tanks may be used, such as treating the leaves in a continuous boil tank and treating the stem in a batch boil tank.

By such a blanching process, the taste can be improved and the original vivid green color of kale can be maintained. In particular, when a blanching solution to which baking soda is added is used, unpleasant odors such as blue odor and burnt odor, and the peculiar taste of kale are removed. The decrease in green odor is due to the baking soda removing the redness of kale.

Subsequently, the bale-processed kale is cooled. As a cooling method, various cooling methods can be applied, for example, a method of immersing in water for 1 to 10 minutes, a method of immersing in cold water of 10 ° C. or less for 1 to 10 minutes,
A method of blowing wind or cold wind may be used. Cooling makes it easier to maintain the bright green color of kale.

After cooling, the kale is dried so that the water content is 10% or less, preferably 5% or less. This drying step can be performed by any method commonly used by those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, and freeze drying. Drying is preferably performed at 30 ° C to 80 ° C,
More preferably, it can be carried out at a temperature of 30 ° C. to 60 ° C. for a time during which the kale does not discolor.

In the kale after cooling, the leaves and stems may be dried separately. Preferably, the kale leaves are 40-
Dry at 60 ° C. for 1 to 3 hours to reduce the water content to 15 to 30% by weight, and further dry at 40 to 60 ° C. for 2 to 3 hours. Also,
The kale stalks are preferably dried at 40-60 ° C. for 1-3 hours to a water content of 15-30% by weight, and
Dry at 4 ° C for 4-6 hours. By drying separately, uneven drying can be reduced.

The dried kale can be ground by any machine or tool commonly used by those skilled in the art, for example, a crusher, mill, blender, millstone, and the like. The ground kale is sieved and those that pass through 30-250 mesh can be used as kale dry powder. If the particle size is smaller than that passing through 250 mesh, it becomes difficult to handle when performing further processing steps. If the particle size is larger than that passing through 30 mesh, uniform mixing of the kale dry powder and other food materials is hindered. There is a possibility that it will be.

The kale dry powder thus obtained can be sterilized, if necessary, by a method commonly used by those skilled in the art, such as, for example, air sterilization, high-pressure sterilization, and heat treatment. The kale dry powder may then be mixed with other ingredients as needed. Further, further steps such as granulation may be performed as necessary.

[0025]

The following examples are for illustrative purposes and are not intended to limit the invention.

Kale having a length of about 40 to 50 cm was used as a raw material. In Examples 1-4, after separating leaves and stems, each was washed with water to remove adhering mud and the like, and the leaves were cut into about 20 mm and the stems into about 3 mm. In the comparative example, the leaves and stems were washed with water without separation, to remove attached mud and the like, and cut into a size of about 20 mm. Thereafter, a total weight of 50 g of the kale was immersed in 1 liter of a blanching treatment solution having the composition shown in Table 1 at 80 to 90 ° C. for 3 minutes. Next, the blanched kale was immediately immersed in cold water at 2 to 7 ° C. for 5 minutes to be cooled. Subsequently, the cooled kale was centrifuged for 30 seconds,
Dehydrated to some extent. The kale after the dehydration treatment is
%. Regarding the drying conditions, in Example 1, Example 2, and Comparative Example, the leaf and stem were collectively kept at 55 ° C. for 6 hours. The drying conditions in Example 3 and Example 4 were such that the leaf and stem portions were separated, the leaf portion was kept at 45 ° C. for 2 hours and then at 50 ° C. for 2 hours, and the stem portion was kept at 50 ° C. for 2 hours. 5 hours at 55 ° C after holding
It was kept for a time. Then, it was pulverized by a pulverizer and pulverized so that 90% of the powder passed through a 200 mesh to produce a kale dry powder.

Examples 1 to 4 are kale dry powders produced by the method of the present invention, and comparative examples are kale dry powders produced without separating kale leaves and stems.

The color, smell and taste of the dried kale powders of the examples and comparative examples were evaluated as follows.

3 g of each of the kale dry powders of the examples and comparative examples were dissolved in 100 ml of water to prepare drink samples. Next, these were tasted by seven panelists, and the color, odor, and taste of the comparative example were set to 0, and then,
A total of 7 points on the scale (3, 2, 1, 0, -1, -2,-
3) was performed, and the average value of the evaluated scores of the seven persons in each evaluation item was used as the evaluation point of each evaluation item. Further, the color unevenness of the entire dried powder obtained before dissolving in water was also observed and evaluated.

The evaluation of the color was evaluated as better as the green color was darker and the color was more uniform. The smell was evaluated from two viewpoints of blue odor and burnt odor. The better the smell was, the better the evaluation was, and the worse the burn odor was. For taste evaluation, Egumi and Umami 2
The evaluation was performed from the three viewpoints, and the evaluation was good when there was no taste that caused disgust such as a bitterness called Egumi, and the evaluation was good when there was a taste.

The results of evaluating the color, smell, and taste are as follows:
The results are shown in Table 1.

The + symbol in the column of the step of separating leaves and stems in Table 1 means that the leaves and stems were separated, cut into respective sizes, and treated. -Means that the leaves and stems were treated without separation. In Table 1, the + symbol in the column of the step of branching leaves and stems under different conditions means that leaves and stems were branched separately, and the-symbol indicates leaves and stems. And branching at the same time. In the column of the step of drying leaves and stems under different conditions in Table 1, a + sign indicates:
The leaf and stem were separated and dried under the respective drying conditions, and the symbol-means that the leaf and stem were dried at the same time.

[0033]

[Table 1]

From Table 1, it can be seen that the green color of each of Examples 1 to 4 produced by the method of the present invention is darker than that of the comparative example and retains the original vivid green color of kale. There was little unevenness. In addition, the smell and taste of Examples 1 to 4 were higher than those of Comparative Examples. In particular, in Example 4, there was no blue smell or burning smell, and a very high evaluation was obtained.

[0035]

According to the method of the present invention including the step of separating kale leaves and stems, it is possible to produce a kale dry powder having less color unevenness and charred portions and excellent taste. Furthermore, for the water used in the conventional hot water blanching treatment, the amount of sodium chloride and sodium bicarbonate added, the water temperature, the amount of kale treatment, or the treatment time are specified, and the kale is further treated by separating leaves and stems. By doing so, it is a vivid green color compared to conventional kale dry powder, and there are few unpleasant odors such as blue odor and burnt smell for people, and there is a taste, and there are few color unevenness and burnt parts Can be manufactured.

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Claims (4)

[Claims] 1. A method for producing a kale dry powder, comprising: a) separating kale leaves and stems; b) washing kale leaves and stems respectively; c) 10-30 mm of kale leaves And cutting the stem to 1 to 5 mm; d) In a blanching solution at 80 to 100 ° C., 1.0 to 5.0% by weight of kale leaves and stems based on the weight of water. B) blanching for 30 seconds to 7 minutes; e) cooling the blanched kale; f) drying the resulting kale; and g) grinding the dried kale. . 2. A method for producing a kale dry powder, comprising: a) separating kale leaves and stems; b) washing kale leaves and stems respectively; c) 10-30 mm of kale leaves And cutting the stem to 1-5 mm; d) 0.01-1.0% by weight of sodium chloride and 0.01-0.3% by weight of baking soda are added based on the weight of water. In a blanching solution at 80 to 100 ° C., 1.0 to 5.0% by weight of kale leaves and stems based on the weight of water,
A blanching step of soaking for 30 seconds to 2 minutes for leaf parts and 1 to 7 minutes for stem parts; e) cooling the blanched kale; f) drying the resulting kale; g) grinding the dried kale. 3. A method for producing a kale dry powder, comprising: a) separating kale leaves and stems; b) washing kale leaves and stems respectively; c) 10-30 mm of kale leaves And cutting the stem to 1 to 5 mm; d) In a blanching solution at 80 to 100 ° C., 1.0 to 5.0% by weight of kale leaves and stems based on the weight of water are added. E) cooling the blanched kale leaves and stems; f) drying the obtained kale leaves at 40-60 ° C for 1-3 hours, 15 to 30% by weight, and 40 to 6% by weight.
Dried at 0 ° C for 2-3 hours, and the resulting kale stalks were dried at 40-60 ° C for 1-3 hours to remove water for 15-3 hours.
0% by weight and further drying at 40-60 ° C. for 4-6 hours; and g) grinding the dried kale. 4. A method for producing a kale dry powder, comprising: a) separating kale leaves and stems; b) washing kale leaves and stems respectively; c) 10-30 mm of kale leaves And cutting the stem to 1-5 mm; d) 0.01-1.0% by weight of sodium chloride and 0.01-0.3% by weight of baking soda are added based on the weight of water. In a blanching solution at 80 to 100 ° C., 1.0 to 5.0% by weight of kale leaves and stems based on the weight of water,
A blanching step of dipping for 30 seconds to 7 minutes; e) a step of cooling the blanched kale leaves and stems; f) drying the obtained kale leaves at 40 to 60 ° C. for 1 to 3 hours to remove moisture. 15 to 30% by weight, and 40 to 6% by weight.
Dried at 0 ° C for 2-3 hours, and the resulting kale stalks were dried at 40-60 ° C for 1-3 hours to remove water for 15-3 hours.
0% by weight and further drying at 40-60 ° C. for 4-6 hours; and g) grinding the dried kale.