JP2003023998A - Method for producing health-assisting powder food of green vegetable - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a health-assisting powder food of green vegetable, which can give the powder food that all vegetable ingredients including active ingredients in the cells can effectively be utilized, because the green vegetable is crushed in the particle size of the plant cells. SOLUTION: This method for producing the health-assisting powder food of green vegetable is characterized by blanching the green vegetable to immobilize the pigment, cutting the treated green vegetable, drying the cut vegetable, preliminarily crushing the dry vegetable chips into coarse particles, loading the coarse particles on both ultrahigh speed whirlpools in a pressure-resistant casing to collide the coarse particles with each other, simultaneously repeating the collisions by the circulation of the air winds to further crush the coarse particles into fine particles having sizes of 0.3 to 5.0 μm, and then granulating the fine particles into granules having particle sizes facilitating the dissolution of the granules in water. In the pressure-resistant casing, both the air whirlpools having flow speeds at Mach levels are produced in mutually facing directions.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to green vegetables such as barley young leaves, Kenya cabbage, horsetail, green tea, and kale so that they can be drunk as green juice. The present invention relates to a method for producing a powdered dietary supplement for green vegetables, which is provided in a particle size.

[0002]

2. Description of the Related Art Green vegetables are rich in nutrients such as various vitamins and minerals, but it is difficult to take them sufficiently in daily eating habits. And is available as powder or granules. In this case, it may be eaten as it is,
It is easy to drink and is also used as green juice by dissolving it in water. In any case, conventionally, in the method for producing a powdered dietary supplement for green vegetables, a vegetable squeezing method and a vegetable crushing method are used in the steps until processing into powder or granules.

The vegetable squeezing method utilizes squeezed juice obtained by compressing vegetables. To squeeze the juice, a binder such as dextrin is added to the squeezed juice and then dried. On the other hand, in the crushing method of vegetables, green vegetables are cut into arbitrary sizes, dried, and the dried ones are ground into powder by a machine such as a ball mill.

[0004]

Among the above, in the case of the vegetable squeezing method, since the components are very fine,
Although it is highly soluble in water and has a pleasant mouthfeel, even if a squeezing ingredient that is soluble in water can be used, most of the insoluble ingredients, mainly dietary fiber, will remain in the slag, and the whole vegetable will be consumed. This is not the case, and the disadvantages of adding a binder (the sugar content is higher than the natural roots of naturally occurring vegetables) will occur.

Further, in the vegetable crushing method, although the whole vegetables can be used, the crushed particles are as rough as 50 μm to 200 μm, and the average size of angiosperm cells is 20 μm to 30 μm.
It cannot be said that the cells of m are completely crushed, and the active ingredients that have a strong effect on the removal of active oxygen in plant cells protected by the cell wall where human digestive enzymes do not act are not released. Further, in terms of mouthfeel, the particles containing an insoluble component are too large, and the tongue has a rough feeling.

The present invention has been made in view of the above circumstances.
An object of the present invention is to provide a method for producing a powdered dietary supplement for green vegetables, which enables effective utilization of the entire plant including intracellular active ingredients in order to achieve a particle size that allows green vegetables to be crushed into plant cells.

[0007]

In order to achieve the above-mentioned object, the present invention is to cut a green vegetable after blanching treatment for fixing a pigment, and then cut the cut vegetable and then dry it. Pre-crush the dried vegetable chips into coarse particles,
Next, inside the pressure-resistant casing where Mach-level ultra-high-speed vortices are created to oppose each other, coarse particles are placed on both of the ultra-high-speed vortices to cause collisions, and the collisions are repeated by circulation of the wakes. Provides a method for producing a powdered dietary supplement for green vegetables, characterized by pulverizing coarse particles to 0.3 μm to 5.0 μm and granulating the pulverized vegetable microparticles to a particle size that is easily soluble in water. To do.

According to the above construction, since coarse particles that have been pre-crushed are placed on the Mach vortex and the particles collide with each other, repeated collisions result in fine particles down to submicrons, and the plant cell membrane This destroys it. Moreover, heat of crushing is not generated at that time, and thermal denaturation of nutritional components is prevented.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the raw materials as green vegetables are barley young leaves, kenya cabbage, horsetail, matcha, kale, etc., but the present invention is not limited to these, and any green vegetables or plants can be used. The invention can be applied. However, a barley leaf that is rich in dietary fiber and rich in nutritional components can be most effectively carried out, and a mixed product containing it as a main component (claim 2) is very beneficial to health.

The mechanism for generating the Mach-level ultra high-speed vortex 5 in the pressure-resistant casing 7 is based on the wind blast cutters 13, 13 facing each other in the embodiment, but the mechanism is not limited to this. By repeatedly placing the ultra-high speed vortex 5 on the ultra-high speed vortex 5, it is possible to crush the fine particles 3 of 0.3 μm to 5.0 μm. As a result, the cell wall of the plant cell is completely destroyed and the content components are completely released. Further, this makes it possible for the human body to fully utilize the active ingredient of the plant. Also, 10 μm
Since the following powders have a sensitivity lower than that of the human tongue, the texture of the tongue is completely eliminated, and the powder does not feel powdery at all. In addition, micronization increases the overall surface area, enhances green and aroma, and improves taste.

[0011]

Industrial Applicability As described above, according to the present invention, coarse particles obtained by pre-crushing green vegetables are placed in an ultra-high-speed vortex and caused to collide with each other, so that the particle size of a plant cell is crushed. The present invention succeeded in providing a powdered dietary supplement for green vegetables in which the entire plant including the components is effectively used, and moreover, according to this, enhancement of green color and aroma, and improvement of taste have been achieved. , The tongue is not rough and has a good mouth feel, and it is easy to use by dissolving it in water.
It has an excellent effect that it can be drunk as delicious green juice.

[0012]

EXAMPLES Next, the present invention will be described in the case of producing powdered dietary supplements for green vegetables using young barley leaves as a main raw material.

Young barley leaves are mowed when they grow to a height of about 30 to 40 cm, washed with water, drained, and dried to some extent. The dried young barley leaves are placed in a kettle and subjected to a so-called blanching treatment to remove the barley. In this case, water is heated for about 3 minutes with hot water of an aqueous solution in which 1% salt and 1% sodium bicarbonate are dissolved. By doing so, the green of the young barley leaves remains vividly. In addition, it is possible to prevent changes in the components by deactivating the activity of the enzyme associated with heating. The barley young leaves taken out of the heating pot are immediately cooled with cold water. This prevents heat denaturation.

The cooled young barley leaf is dehydrated in a centrifuge for about 1 minute and then cut into about 1 cm by a crusher.
The cut young barley leaves are put into a dryer and dried with hot air at 70 ° C. for about 3 hours to remove water until the water content becomes 5% or less. The barley young leaves thus cut and dried are preliminarily ground by a crusher into coarse particles 2 of about 1 mm. The pre-crushed young barley leaves are passed through an ultra-high speed vortex mill 1 to form fine particles 3.

The ultrahigh-speed vortex mill 1 mechanically generates an ultrahigh-speed vortex 5 of about Mach 1.2, superimposes the superhigh-speed vortexes 5 and 5 with coarse particles 2 and 2, respectively, and The coarse particles 2, 2, ... Are made to collide with each other while being kept, and the impact at this time is used to crush the coarse particles 2 to submicron fine particles 3. When the particles collide with each other, heat of crushing was not generated, and the powder of the obtained fine particles 3 remained almost as it was without heat denaturation of nutritional components such as proteins, vitamins and minerals.

FIG. 1 shows in principle the essential parts of an ultrahigh-speed vortex flow mill 1, in which a rotating shaft 10, 10 by a high-speed motor 9, 9 is connected in series in a pressure-resistant casing 7 containing coarse particles 2. , And the wind cutters 13, 13 are provided at the tip of the wind cutters 13 and 13 so as to face each other, and the wind cutters 13 and 13 are rotated in reverse to each other. Vortices 5 and 5 are generated, and coarse particles 2 and 2 on both reverse vortices are collided and crushed. By repeating this air flow in the pressure resistant casing 7 (arrow P), the coarse particles 2 are converted into a large number of fine particles 3. The pressure-resistant casing 7 is provided with an inlet for the coarse particles 2 and an outlet for the fine particles 3 (not shown). For this crushing method, a shock wave crusher manufactured by Corpus Corp. (model: SWM-112 type) can be used.

FIG. 2 shows the quantitative distribution of the particle size of the fine particles 3 obtained by crushing the barley young leaves as described above using the ultra high speed vortex mill 1, and the distribution is about 0. 3 μm to 1
It is in the range of 0.0 μm, and the maximum amount is about 0.5 μm. The average particle size was 0.917 μm. Average size of angiosperm cells is 20 μm to 30 μm
Since it is m, it can be seen that this completely destroys the plant cell.

The dry powder of young barley leaves of the fine particles 3 has a weight of 1 and a Kenya cabbage of 0.5 and horsetail of 0.
3. Add green tea 0.2, honey powder 0.2, and granulate to make 100μm-1000μm (average particle size 500μm)
Granular product. If the particle size is in this range, it is easy to swallow with water as it is, and it is easy to dissolve it in water to make green juice. Fine powders were also used for materials other than barley green leaves.

In order to make green juice, the above product was put in a cup of water and stirred with a spoon or the like. It immediately dissolved in water, and likewise as green juice, the state of dissolution continued on average. Even after drinking for 10 minutes, almost no component remained on the bottom of the cup and it could be completely consumed.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a principle of crushing coarse particles of green vegetables by an ultra-high speed vortex according to an embodiment of the invention.

FIG. 2 is a graph showing a quantitative distribution of fine particles obtained by crushing the same coarse particles.

[Explanation of symbols]

2 coarse particles 3 micro particles 5 Ultra high-speed vortex 7 Pressure-resistant casing

Claims (2)

[Claims] 1. A green vegetable is subjected to blanching treatment for fixing a pigment, and then cut and dried, and then the dried vegetable chips are preliminarily crushed into coarse particles, and then Mach level is internally applied. In the pressure resistant casing in which the ultra-high speed vortex flows are opposed to each other, coarse particles are placed on both of the ultra-high speed vortices to collide with each other, and the collision is repeated by circulation of the vortex. A method for producing a powdered dietary supplement for green vegetables, which comprises pulverizing to a particle size of 3 μm to 5.0 μm, and pulverizing the pulverized fine particles of vegetables into a particle size that is easily soluble in water. 2. A green vegetable according to claim 1, wherein the main raw material green vegetable is young barley leaf, and the fine particles thereof are mixed with the fine particles of vegetables of other species for granulation. A method for producing a powdered dietary supplement for vegetables.