JP2006020535A - Method for producing fine powder food, and fine powder food obtained by the method - Google Patents
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Description
本発明は、野菜,茶葉等の植物を原材料とする微粉末食品の製法およびそれにより得られた微粉末食品に関するものであり、詳しくは、スープ、インスタント食品、調味食品などの各種飲食品において使用できる微粉末食品の製法およびそれにより得られた微粉末食品に関するものである。 The present invention relates to a method for producing a fine powdered food using plants such as vegetables and tea leaves as raw materials, and a fine powdered food obtained thereby, and more specifically, used in various foods and beverages such as soups, instant foods and seasoned foods. The present invention relates to a process for producing a fine powdered food and a fine powdered food obtained thereby.
バランスの良い食生活を送るためには、一日30品目程度の食材を摂取することが必要とされている。しかしながら、現代人の食生活は、外食産業の発達やインスタント食品の普及等にともない手軽さや嗜好性に重点が置かれる傾向にあるため、偏りやすく、その結果、バランスの良い食生活を送れていない人が多いのが現状である。このような偏食傾向にある食生活において、特に注意すべき問題として、野菜の摂取不足があげられる。すなわち、野菜の摂取不足は、ビタミンや食物繊維等の摂取不足につながることから、人体の機能障害、免疫力低下等の要因となるおそれがあるからである。一方、野菜ではないが、例えば緑茶等は、抽出して喫するだけではなく、最近では食べるお茶として粉末茶も人気があり、口当りの良いものが求められている。 In order to live a well-balanced diet, it is necessary to ingest about 30 items of food per day. However, the dietary habits of modern people tend to be biased because the emphasis is placed on ease of use and preference with the development of the restaurant industry and the spread of instant foods, and as a result, a balanced dietary life cannot be sent. There are many people at present. In such a dietary habit that tends to be unbalanced, a problem to be particularly noted is insufficient intake of vegetables. That is, inadequate intake of vegetables leads to inadequate intake of vitamins, dietary fiber, and the like, which may cause factors such as dysfunction of the human body and reduced immunity. On the other hand, although it is not a vegetable, for example, green tea and the like are not only extracted and enjoyed, but recently, powdered tea is also popular as a tea to eat, and a palatable tea is demanded.
そのようななか、近年において、野菜等の植物を原材料とし、これを乾燥および粉砕してなる微粉末食品が提案されている(例えば、特許文献1参照)。すなわち、微粉末状であることから、あらゆる飲食品への添加が容易であり、また、野菜等の植物の摂取不足を解決するのに有効であるため、近年注目されている。さらに、微粉末状であることから、その原材料である植物の香味や色素を飲食品に付与する際にも有効であり、しかも、口当たりを損なうこともないといった利点も有する。そして、この微粉末食品は水分を殆ど有しないため、保存性にも優れ、同時に、嵩が低くなることから摂取等の点でも利点を有する。
しかしながら、上記特許文献1に記載の製法をはじめとする従来の製法では、それにより得られた微粉末食品が、その保存に際し、酸化や変色を受けやすいといった品質上の問題を抱えていた。すなわち、粉末化は、最近ではミクロン単位まで微粉砕されるようになってきたが、微粉砕化されるほど、その微粉末粒子の表面積(空気との接触面積)が大きくなるため、これに起因し、酸化や変色が起り易くなるのである。また、上記特許文献1に記載の製法では、植物本来の有する栄養分(ビタミン類等)の欠損率が高いといった問題がみられることから、これらのことを解消すべく、何らかの解決手段が求められている。 However, in the conventional manufacturing method including the manufacturing method described in Patent Document 1, the fine powder food product obtained by the method has a quality problem that it is susceptible to oxidation and discoloration during storage. In other words, powdering has recently been finely pulverized to the micron level, but the finer the surface area of the fine powder particles (the contact area with air) becomes, the more this causes. However, oxidation and discoloration are likely to occur. In addition, in the production method described in Patent Document 1, there is a problem that the loss rate of nutrients (vitamins, etc.) inherent to plants is high, so some solution means is required to solve these problems. Yes.
本発明は、このような事情に鑑みなされたもので、製造時や保存時の酸化・変色等による品質劣化を生じにくく、品質の安定した微粉末食品の製法およびそれにより得られた微粉末食品の提供をその目的とする。 The present invention has been made in view of such circumstances, and a method for producing a finely powdered food with stable quality, which does not easily cause quality deterioration due to oxidation, discoloration, or the like during production or storage, and a finely powdered food obtained thereby The purpose is to provide
上記の目的を達成するために、本発明は、植物をブランチング処理または蒸気加熱処理する工程と、上記処理した植物に,抗酸化剤水溶液による浸漬および噴霧の少なくとも一方の処理を行う工程と、上記抗酸化剤水溶液による処理をした植物を乾燥処理する工程と、上記乾燥処理した植物を微粉砕する工程とを備えている微粉末食品の製法を第1の要旨とし、この製法によって形成される微粉末食品を第2の要旨とする。 In order to achieve the above object, the present invention includes a step of blanching a plant or a steam heat treatment, a step of subjecting the treated plant to at least one of immersion and spraying with an aqueous antioxidant solution, A method for producing a fine powdered food comprising a step of drying a plant treated with the antioxidant aqueous solution and a step of finely pulverizing the dried plant is formed as a first gist and formed by this method. Let the fine powder food be a 2nd summary.
すなわち、本発明者らは、前記課題を解決すべく鋭意研究を重ねた。その研究の過程で、野菜等の植物をブランチング処理または蒸気加熱処理した後、その植物に、抗酸化剤水溶液による浸漬処理や噴霧処理をし、植物に抗酸化剤を充分含浸させ、それを乾燥すると、従来に見られたような酸化や変色が生じにくくなるとの知見を得た。これは、上記ブランチング処理または蒸気加熱処理により、植物に含まれる酵素(パーオキシダーゼ)が不活性化されるため、変色等が抑えられ、また、抗酸化剤による酸化防止作用により、酸化の進行が抑えられるためと考えられる。そして、本発明者らが、このような処理を施した植物を微粉砕したところ、得られた物は、酸化や変色が抑えられると同時に、従来品に見られたような栄養分の欠損も抑えられるようになることを突き止めた。これは、先の抗酸化剤水溶液による処理により、乾燥時の熱や微粉砕時の摩擦熱による変性を防ぐことができ、同時に、栄養分の減少等も防ぐことができたためと考えられる。これらのことから、本発明の製法により、植物本来の栄養分を殆ど損なうことなく、しかも、酸化や変色を生じにくい、安定した品質の微粉末食品が、効率的に得られることを見いだし、本発明に到達した。 That is, the present inventors have intensively studied to solve the above problems. In the course of the research, plants such as vegetables were blanched or steam-heated, and then the plants were immersed or sprayed with an aqueous antioxidant solution to fully impregnate the plants with the antioxidant. It was found that when dried, oxidation and discoloration as seen in the past are less likely to occur. This is because the enzyme (peroxidase) contained in the plant is inactivated by the above blanching treatment or steam heating treatment, so that discoloration and the like are suppressed, and oxidation progresses due to the antioxidant action by the antioxidant. This is thought to be because of this. And when the present inventors finely pulverized the plant which gave such a treatment, the obtained thing can suppress the deficiency of nutrients which was seen in the conventional product at the same time that oxidation and discoloration were suppressed. I found out that I could be. This is presumably because the treatment with the aqueous antioxidant solution described above could prevent denaturation due to heat during drying and frictional heat during pulverization, and at the same time, a decrease in nutrients could be prevented. From these facts, it has been found that the production method of the present invention can efficiently obtain a fine powdered food of stable quality that hardly impairs the nutrients inherent in the plant and that is hardly oxidized or discolored. Reached.
以上のように、本発明の微粉末食品の製法は、植物をブランチング処理または蒸気加熱処理した後に、その植物に、抗酸化剤水溶液による浸漬および噴霧の少なくとも一方の処理を行い、さらにこれを乾燥処理した後、微粉砕(パウダー化)することにより行うものである。このように、ブランチング処理等した植物を、乾燥処理前に抗酸化剤水溶液により処理していることから、これを粉砕し得られる微粉末食品は、その製造工程に起因する酸化や変色を殆ど受けておらず、さらに、保存時の酸化や変色も受けにくく、その結果、色が鮮やかな高品質のパウダーに製造することができる。そして、このようにして得られた微粉末食品は、色彩以外にも、栄養面にも優れており、植物本来の栄養分が殆ど損なわれることなく含まれている。したがって、この微粉末食品を、あらゆる飲食品に対し添加したり、複数種の粉末を組合わせて摂食することにより、不足しがちな野菜等の植物の摂取が容易となる。 As described above, according to the method for producing a fine powder food of the present invention, after a plant is blanched or steam-heated, the plant is subjected to at least one of immersion and spraying with an aqueous antioxidant solution, After drying treatment, it is performed by pulverizing (powdering). As described above, since the plant subjected to the blanching treatment or the like is treated with the antioxidant aqueous solution before the drying treatment, the fine powdered food obtained by pulverizing the plant is hardly oxidized or discolored due to the production process. In addition, it is not susceptible to oxidation or discoloration during storage, and as a result, it can be produced into a high-quality powder with bright colors. And the fine powder food obtained in this way is excellent not only in color but also in nutrition, and contains the nutrients inherent to the plant with almost no damage. Therefore, by adding this fine powdered food to all foods and beverages or ingesting a combination of a plurality of types of powder, it is easy to ingest plants such as vegetables that tend to be deficient.
特に、上記微粉砕工程が、気流式粉砕機により粒径が20μm以下になるまで微粉砕することにより行われ、その後、得られた微粉末から粒径5μm未満のものを分級除去し、平均粒径が5〜20μmの範囲となるよう整粒すると、より酸化や変色のない、安定した品質の微粉末食品を得ることができる。 In particular, the fine pulverization step is performed by fine pulverization with an airflow pulverizer until the particle size becomes 20 μm or less, and thereafter, particles having a particle size of less than 5 μm are classified and removed from the obtained fine powder to obtain average particles. When the particle size is adjusted so as to be in the range of 5 to 20 μm, it is possible to obtain a fine powder food of stable quality with less oxidation and discoloration.
また、上記分級除去が、強制気流式分級機により行われ、粒径5μm未満の粒子の割合が、微粉末食品全量の5重量%以下になるまで行われると、微粉末全体が白っぽくなるといった品質の低下を生じず、より色が鮮やかな高品質のパウダーに製造することができる。 In addition, the quality is such that when the classification removal is performed by a forced air flow classifier and the ratio of particles having a particle size of less than 5 μm is 5% by weight or less of the total amount of fine powder food, the entire fine powder becomes whitish. It is possible to produce a high-quality powder with more vivid colors.
さらに、上記ブランチング処理が、90〜100℃の熱湯による0.5〜7分間の加熱処理であると、植物に含まれる酵素の不活性化、および、植物からの灰汁の除去が好適になされるようになる。 Furthermore, when the blanching treatment is a heat treatment for 0.5 to 7 minutes with hot water at 90 to 100 ° C., inactivation of enzymes contained in the plant and removal of lye from the plant are suitably performed. Become so.
また、上記蒸気加熱処理が、95〜100℃の温度で20〜60秒間の蒸気加熱処理であると、微粉末食品の栄養素の損失割合をより低く抑えることができる。 Moreover, the loss rate of the nutrient of a fine powder food can be restrained more as the said steam heating process is a steam heating process for 20 to 60 seconds at the temperature of 95-100 degreeC.
つぎに、本発明の実施の形態を詳しく説明する。 Next, embodiments of the present invention will be described in detail.
本発明の微粉末食品の製法は、先にも述べたように、植物をブランチング処理または蒸気加熱処理した後に、その植物に、抗酸化剤水溶液による浸漬および噴霧の少なくとも一方の処理を行い、さらにこれを乾燥処理した後、微粉砕することにより行うものである。 As described above, the method for producing a fine powder food of the present invention, after the plant is blanched or steam-heated, the plant is subjected to at least one treatment of immersion and spraying with an aqueous antioxidant solution, Further, this is performed by drying and then pulverizing.
原材料である植物としては、特に限定されるものではなく、例えば、小松菜,ほうれん草,白菜,キャベツ,高菜,大根菜,ケール,ゴーヤー等の葉菜類、人参,ごぼう,れんこん等の根菜類、カボチャ,トマト,キュウリ,ナス等の果菜類、ワラビ,ツクシ,キノコ等の山菜類、カリフラワー,ブロッコリー等の花菜類、緑茶等の茶類、ハーブといったものがあげられる。なかでも、人参は、その色素成分であるβ−カロチンが酸化されやすい傾向にあることから、従来の手法に従い微粉末化すると、変色が顕著にみられたが、本発明の製法により、このような問題が解消されるようになる。 The plant that is the raw material is not particularly limited. For example, leaf vegetables such as Japanese mustard spinach, spinach, Chinese cabbage, cabbage, high vegetable, radish vegetable, kale, goya, root vegetables such as carrot, burdock, lotus root, pumpkin, tomato Fruit vegetables such as cucumber and eggplant, wild vegetables such as bracken, cucumber and mushroom, flower vegetables such as cauliflower and broccoli, teas such as green tea, and herbs. Among them, since carrots tend to be oxidized by β-carotene, which is a pigment component, discoloration was noticeable when pulverized according to the conventional method. Problem will be solved.
上記植物は、通常、水で洗浄し、適当な大きさにカットした後、ブランチング処理(浸漬加熱処理)または蒸気加熱処理される。上記ブランチング処理の手法は、特に限定されるものではないが、90〜100℃の熱湯による0.5〜7分間の加熱処理であると、植物に含まれる酵素の不活性化により、色の鮮やかさが向上し、さらに、植物からの灰汁の除去が好適になされるようになるため、好ましい。また、ブランチング処理が適当でない植物(例えば、緑茶等の茶類)は、蒸気加熱処理がなされる。この処理は、例えば、蒸籠等で蒸すことにより行っても良いし、または、加圧釜で加圧蒸気により蒸煮することにより行っても良い。そして、上記の蒸気加熱処理は、特に、95〜100℃の温度で20〜60秒間の蒸気加熱処理であると、微粉末食品の栄養素の損失割合を低く抑えることができ、好ましい。 The plant is usually washed with water, cut into an appropriate size, and then subjected to blanching treatment (immersion heating treatment) or steam heating treatment. The method of the blanching treatment is not particularly limited. However, when the heat treatment is performed for 0.5 to 7 minutes with hot water at 90 to 100 ° C., the inactivation of the enzyme contained in the plant causes the color to change. This is preferable because the vividness is improved and the lye is removed from the plant. In addition, plants that are not suitable for blanching treatment (for example, teas such as green tea) are subjected to steam heating treatment. This treatment may be performed, for example, by steaming with steam or the like, or by steaming with pressurized steam in a pressure kettle. The steam heat treatment is particularly preferably steam heat treatment at a temperature of 95 to 100 ° C. for 20 to 60 seconds because the nutrient loss ratio of the fine powder food can be kept low.
上記ブランチング処理または蒸気加熱処理を行った後、その植物に対し、抗酸化剤水溶液による浸漬および噴霧の少なくとも一方の処理を行う。この処理は、上記ブランチング処理等で加熱状態にある植物に対し、そのまま行っても良いが、上記ブランチング処理等したものを、例えば、井戸水を潜らせたり散布したりして一端冷ました後に、行ってもよい。上記抗酸化剤水溶液による浸漬処理は、通常、5〜40℃の液温で5〜15分間行われる。すなわち、このような処理条件で、植物に抗酸化剤を充分含浸させることができるからである。なお、上記抗酸化剤水溶液による処理は、通常、上記のような浸漬処理により行われるが、例えば緑茶等の茶類のように、その成分の溶出が著しいもの等に関しては、抗酸化剤水溶液の噴霧処理により行われる。上記浸漬処理および噴霧処理は、併用しておこなってもよい。そして、これらの処理に用いる抗酸化剤水溶液の濃度は、特に限定はないが、0.01〜1重量%の範囲に設定されると、本発明の効果が有効に得られるようになり、好ましい。より好ましくは、その濃度が0.05〜0.2重量%の範囲内である。 After performing the blanching treatment or the steam heating treatment, the plant is subjected to at least one of immersion and spraying with an aqueous antioxidant solution. This treatment may be performed as it is on the plant that has been heated by the above blanching treatment or the like, but after the blanching treatment has been cooled, for example, by submerging or spraying well water. , You may go. The immersion treatment with the aqueous antioxidant solution is usually performed at a liquid temperature of 5 to 40 ° C. for 5 to 15 minutes. That is, the plant can be sufficiently impregnated with the antioxidant under such treatment conditions. The treatment with the antioxidant aqueous solution is usually carried out by the immersion treatment as described above. For example, tea components such as green tea, which have a significant elution, the antioxidant aqueous solution is used. Performed by spraying. The immersion treatment and spray treatment may be performed in combination. And the density | concentration of the antioxidant aqueous solution used for these processes is although it does not specifically limit, If it sets to the range of 0.01 to 1 weight%, the effect of this invention comes to be acquired effectively, and is preferable. . More preferably, the concentration is in the range of 0.05 to 0.2% by weight.
上記抗酸化剤水溶液としては、特に限定されるものではないが、好適なものとして、具体的には、アスコルビン酸、アスコルビン酸ナトリウム、エリソルビン酸、エリソルビン酸ナトリウム、没食子酸、エチレンジアミン四酢酸、エチレンジアミン四酢酸ナトリウム、コーヒー豆抽出物(生または焙煎されたコーヒー豆の抽出物)、フラボノイドおよびカテキンの水溶液があげられる。これら抗酸化剤水溶液は、単独であるいは二種以上併せて用いられる。 Although it does not specifically limit as said antioxidant aqueous solution, Specifically, ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate, gallic acid, ethylenediamine tetraacetic acid, ethylenediamine tetra Examples include sodium acetate, coffee bean extract (raw or roasted coffee bean extract), aqueous solutions of flavonoids and catechins. These aqueous antioxidant solutions can be used alone or in combination of two or more.
上記抗酸化剤水溶液による処理を行った後、その植物を、乾燥処理する。上記乾燥処理は、特に限定されるものではないが、植物本来の有する栄養分(ビタミン類等)の欠損率を少なくするため、40〜70℃の温風乾燥や、凍結乾燥により、含水量が10重量%以下となるまで行うことが好ましい。上記温風乾燥には、通常、気流式乾燥機等の従来公知の乾燥機が用いられる。 After the treatment with the antioxidant aqueous solution, the plant is dried. Although the said drying process is not specifically limited, In order to reduce the defect | deletion rate of the nutrients (vitamins etc.) which a plant has originally, water content is 10 by hot air drying of 40-70 degreeC, or freeze-drying. It is preferable to carry out until it becomes less than weight%. For the warm air drying, a conventionally known dryer such as an airflow dryer is usually used.
続いて、このように乾燥された植物を、微粉砕する。具体的には、パワーミルなどの公知の方法で粒径1〜2mm程度に粗粉砕した後、振動ミル,ボールミル,フェザーミル,ハンマーミル,凍結粉砕機,気流式粉砕機等によって微粉砕(粒径20μm以下に微粉砕)を行う。なかでも、粉砕時の発熱が少なく、しかも、粒子のサイズを調整しやすく、高品質な微粉末食品が得られるといった点で、ジェット気流式粉砕機(衝突型)による微粉砕が好ましい。なお、この気流式粉砕に使用する気体は、通常は空気があるが、品質維持の点において、窒素ガスなどの不活性ガスを利用すると、好ましい。 Subsequently, the dried plant is pulverized. Specifically, after coarsely pulverizing to a particle size of about 1 to 2 mm by a known method such as a power mill, fine pulverization (particle size by a vibration mill, ball mill, feather mill, hammer mill, freeze pulverizer, airflow pulverizer, etc. Fine pulverization to 20 μm or less). Among these, fine pulverization by a jet airflow pulverizer (collision type) is preferable in that it generates less heat during pulverization, easily adjusts the particle size, and provides a high-quality fine powder food. In addition, although the gas used for this airflow type | formula grinding | pulverization normally has air, it is preferable when inert gas, such as nitrogen gas, is utilized from the point of quality maintenance.
ところで、上記微粉砕の過程で、あまりにも細かい超微紛が混在すると、その超微紛が他の粒子よりも表面積が大きく、酸化・変色しやすいといった問題が生じる。また、このような超微紛が多いと、微粉末全体が白っぽくなり、品質の安定化を阻害するおそれもある。そのため、単に微粉砕するだけでなく、以下のようにして超微紛の分級除去と組合わせて、目的とする微粉末食品を製造することが好ましい。その具体的な方法としては、上記微粉砕工程を、気流式粉砕機により粒径が20μm以下になるまで微粉砕することにより行い、その後、得られた微粉末から粒径5μm未満のものを分級除去し、平均粒径が5〜20μmの範囲となるよう整粒するのが好ましい。すなわち、このような条件で微粉砕および分級除去すると、より酸化や変色のない、安定した品質の微粉末食品を得ることができるようになる。また、上記分級除去を、強制気流式分級機により行い、粒径5μm未満の粒子の割合が、微粉末食品全量の5重量%以下になるまで行うと、製造時の品質劣化が一層抑えられるとともに、微粉末全体が白っぽくなるといった品質の低下が効果的に解消されるようになり、好ましい。 By the way, if too fine ultrafine particles are mixed in the fine pulverization process, there is a problem that the ultrafine particles have a larger surface area than other particles and are easily oxidized and discolored. Moreover, when there are many such ultrafine powders, the whole fine powder becomes whitish and there exists a possibility of inhibiting the stabilization of quality. Therefore, it is preferable not only to finely pulverize but also to produce the desired fine powder food in combination with the ultrafine powder classification and removal as follows. As a specific method, the fine pulverization step is performed by finely pulverizing with an airflow type pulverizer until the particle size becomes 20 μm or less, and then the obtained fine powder is classified into particles having a particle size of less than 5 μm. It is preferable to remove and size the average particle size to be in the range of 5 to 20 μm. That is, when finely pulverized and classified and removed under such conditions, it becomes possible to obtain a fine powder food of stable quality with less oxidation and discoloration. In addition, if the above classification and removal are performed with a forced airflow classifier until the ratio of particles having a particle size of less than 5 μm is 5% by weight or less of the total amount of fine powdered food, quality deterioration during production can be further suppressed. It is preferable because the deterioration of quality such as the whole fine powder becomes whitish is effectively eliminated.
そして、このような工程により得られた本発明の微粉末食品は、色が鮮やかで、保存性、栄養価等の品質に優れるとともに、その平均粒径が5〜20μmと非常に細かいことから、他の食品材料と混合しやすいといった利点も有する。また、微粉末状であることから、消化吸収等の点で良好であり、特に、野菜の摂取が難しい人(老人、子供、病人等)にとって有用な食品となり得る。さらに、この微粉末食品を、あらゆる飲食品中に添加したり、複数種の粉末を組合わせて摂食することにより、野菜等の植物の摂取不足が容易に解消されるようになる。 And the fine powder food of the present invention obtained by such a process is vivid in color, excellent in quality such as storage stability, nutritional value and the like, and its average particle size is very fine as 5 to 20 μm, Another advantage is that it can be easily mixed with other food ingredients. Further, since it is in the form of fine powder, it is good in terms of digestion and absorption, and can be a useful food especially for people who are difficult to take vegetables (old people, children, sick people, etc.). Further, by adding this fine powdered food to any food or drink, or by eating a combination of a plurality of types of powders, insufficient intake of plants such as vegetables can be easily resolved.
なお、上記微粉末食品の使用用途としては、特に限定はないが、具体的には、スープ,インスタント食品,パン,菓子,ふりかけ,食肉水産加工品,ジュース,清涼飲料,茶等の一般的な飲食品をはじめ、健康食品や、スパイス,ドレッシング等の調味食品等があげられる。 The use of the fine powdered food is not particularly limited. Specifically, it is commonly used for soups, instant foods, breads, confectionery, sprinkles, processed meat products, juices, soft drinks, teas, etc. Examples include foods and drinks, health foods, and seasoning foods such as spices and dressings.
つぎに、実施例について比較例と併せて説明する。 Next, examples will be described together with comparative examples.
市販の西洋人参10kgを、水で洗浄し、2〜3mm幅に千切りした。ついで、これを、95℃の熱湯に5分間浸漬してブランチング処理を行った。つぎに、このブランチング処理を行った人参を湯切りし、これを直ちに、濃度0.1重量%のアスコルビン酸ナトリウム水溶液(液温:約30℃)100リットル中にて、10分間浸漬処理した。この浸漬処理の後、人参を取り出し、気流式乾燥機(LC−284型、タバイエスペック社製)により温風乾燥(60℃の温風による18時間の乾燥処理)を行った。そして、上記温風乾燥により、その水分含量を6.8%にまで乾燥させた後、このものを、ジェット気流式粉砕機(ジェットオーマイザー304型、セイシン社製)によって、供給エア圧力0.6MPa,原料投入速度15kg/hで平均粒径11.0μmになるまで粉砕した。これを更に、強制気流式分級機(ターボプレックス50ATP型、ホソカワミクロン社製)で処理し、5μm以下の超微粒子を除去して、目的とする微粉末食品(平均粒径11.8μmの人参パウダー)を得た。 10 kg of commercially available ginseng was washed with water and cut into 2-3 mm widths. Subsequently, this was immersed in hot water at 95 ° C. for 5 minutes to perform a blanching treatment. Next, the carrot subjected to this blanching treatment was drained and immediately immersed in 100 liters of a sodium ascorbate aqueous solution having a concentration of 0.1% by weight (liquid temperature: about 30 ° C.) for 10 minutes. . After this immersion treatment, carrots were taken out and subjected to warm air drying (18 hours drying treatment with 60 ° C. warm air) with an airflow dryer (LC-284 type, manufactured by Tabai Espec). Then, after the water content is dried to 6.8% by the hot air drying, the air content is reduced by a jet airflow type pulverizer (Jet Omizer 304 type, manufactured by Seishin Co., Ltd.) to a supply air pressure of 0. It grind | pulverized until it became an average particle diameter of 11.0 micrometers at 6 MPa and the raw material input speed of 15 kg / h. This is further processed with a forced airflow classifier (Turboplex 50ATP type, manufactured by Hosokawa Micron Corporation) to remove ultrafine particles of 5 μm or less, and the desired fine powder food (carrot powder with an average particle size of 11.8 μm) Got.
アスコルビン酸ナトリウムに代えて、アスコルビン酸を使用し、抗酸化剤水溶液を調製した。そして、この抗酸化剤水溶液を用いたこと以外は、実施例1と同様にし、目的とする微粉末食品を得た。この最終生成物(微粉末食品)の平均粒径は11.0μmであった。 Instead of sodium ascorbate, ascorbic acid was used to prepare an aqueous antioxidant solution. And the target fine powder food was obtained like Example 1 except having used this antioxidant aqueous solution. The average particle size of this final product (fine powder food) was 11.0 μm.
アスコルビン酸ナトリウムに代えて、エリソルビン酸ナトリウムを使用し、抗酸化剤水溶液を調製した。そして、この抗酸化剤水溶液を用いたこと以外は、実施例1と同様にし、目的とする微粉末食品を得た。この最終生成物(微粉末食品)の平均粒径は10.7μmであった。 Instead of sodium ascorbate, sodium erythorbate was used to prepare an aqueous antioxidant solution. And the target fine powder food was obtained like Example 1 except having used this antioxidant aqueous solution. The average particle size of this final product (fine powder food) was 10.7 μm.
ジェット気流式粉砕機に代えて、日清エンジニアリング社製の気流式粉砕機(カレントジェットミルCJ−10型)を使用した。そして、このこと以外は、実施例1と同様にし、目的とする微粉末食品を得た。この最終生成物(微粉末食品)の平均粒径は12.1μmであった。 Instead of a jet airflow pulverizer, an airflow pulverizer (current jet mill CJ-10 type) manufactured by Nissin Engineering Co., Ltd. was used. And except this, it carried out similarly to Example 1, and obtained the target fine powder food. The average particle size of this final product (fine powder food) was 12.1 μm.
ジェット気流式粉砕機に代えて、日本ニューマティック工業社製の気流式粉砕機(PMJ−380)を使用した。そして、このこと以外は、実施例1と同様にし、目的とする微粉末食品を得た。この最終生成物(微粉末食品)の平均粒径は11.5μmであった。 Instead of a jet airflow pulverizer, an airflow pulverizer (PMJ-380) manufactured by Nippon Pneumatic Industry Co., Ltd. was used. And except this, it carried out similarly to Example 1, and obtained the target fine powder food. The average particle size of this final product (fine powder food) was 11.5 μm.
乾燥物の粉砕処理を、ピンミル粉砕機(ファインインパクトミル、ホソカワミクロン社製)で行い、かつ、分級処理は行わなかった。それ以外は、実施例1と同様にして、目的とする微粉末食品(平均粒径34μmの人参パウダー)を得た。 The dried product was pulverized with a pin mill pulverizer (Fine Impact Mill, manufactured by Hosokawa Micron Corporation), and no classification treatment was performed. Other than that was carried out similarly to Example 1, and obtained the target fine powder food (carrot powder with an average particle diameter of 34 micrometers).
乾燥物の粉砕処理を、マイクロパルペライザー粉砕機(ホソカワミクロン社製)で行い、かつ、分級処理は行わなかった。それ以外は、実施例1と同様にして、目的とする微粉末食品(平均粒径43μmの人参パウダー)を得た。 The dried product was pulverized with a micropulperizer pulverizer (manufactured by Hosokawa Micron Corporation), and no classification treatment was performed. Other than that was carried out similarly to Example 1, and obtained the target fine powder food (carrot powder with an average particle diameter of 43 micrometers).
市販のほうれん草10kgを、水で洗浄し、50〜70mm幅にカットした。ついで、これを、95℃の熱湯に3分間浸漬してブランチング処理を行った。つぎに、このブランチング処理を行ったほうれん草を湯切りした後、井戸水(約15℃)を散布し、ついで、濃度0.1重量%のアスコルビン酸ナトリウム水溶液(液温:約30℃)100リットル中にて、10分間浸漬処理した。この浸漬処理の後、ほうれん草を取り出し、気流式乾燥機(LC−284型、タバイエスペック社製)により温風乾燥(60℃の温風による16時間の乾燥処理)を行った。そして、上記温風乾燥により、その水分含量を5.4%にまで乾燥させた後、このものを、ジェット気流式粉砕機(ジェットオーマイザー304型、セイシン社製)によって、供給エア圧力0.6MPa,原料投入速度15kg/hで平均粒径11.0μmになるまで粉砕した。このようにして、目的とする微粉末食品(ほうれん草パウダー)を得た。 10 kg of commercially available spinach was washed with water and cut to a width of 50 to 70 mm. Subsequently, this was immersed in hot water at 95 ° C. for 3 minutes for blanching treatment. Next, the blanched spinach is drained and then sprayed with well water (about 15 ° C.), and then 100 liters of a 0.1 wt% aqueous sodium ascorbate solution (liquid temperature: about 30 ° C.) Inside, it was immersed for 10 minutes. After this immersion treatment, the spinach was taken out and subjected to warm air drying (drying treatment for 16 hours with warm air at 60 ° C.) with an airflow dryer (LC-284 type, manufactured by Tabai Espec). And after drying the water content to 5.4% by the above-mentioned hot air drying, this product is supplied by a jet airflow type pulverizer (Jet Omizer 304 type, manufactured by Seishin Co., Ltd.) to a supply air pressure of 0. It grind | pulverized until it became an average particle diameter of 11.0 micrometers at 6 MPa and the raw material input speed of 15 kg / h. In this way, the desired fine powder food (spinach powder) was obtained.
市販のカボチャ8kgを、水で洗浄し、皮を剥き種を抜いた後、3mm厚にスライスした。ついで、このスライスしたカボチャを、100℃の熱湯に10分間浸漬してブランチング処理を行った。つぎに、このブランチング処理を行ったカボチャを湯切りし、これを直ちに、濃度0.2重量%のエリソルビン酸ナトリウム水溶液(液温:約30℃)100リットル中にて、15分間浸漬処理した。この浸漬処理の後、カボチャを取り出し、水切りを充分に行い、それを、−35℃で急速凍結し、さらに凍結乾燥機(東京理化機械社製のFD−1型)で乾燥して、乾燥カボチャ(水分含量6.2%)を得た。そして、このものを、ジェット気流式粉砕機(ジェットオーマイザー304型、セイシン社製)によって、供給エア圧力0.6MPa,原料投入速度15kg/hで平均粒径10.4μmになるまで粉砕した。このようにして、目的とする微粉末食品(カボチャパウダー)を得た。 8 kg of commercially available pumpkins were washed with water, peeled and the seeds were removed, and then sliced to a thickness of 3 mm. Next, the sliced pumpkin was immersed in hot water at 100 ° C. for 10 minutes for blanching treatment. Next, the blanched pumpkin was drained and immediately immersed in 100 liters of a sodium erythorbate aqueous solution (liquid temperature: about 30 ° C.) having a concentration of 0.2% by weight for 15 minutes. . After this soaking treatment, the pumpkin is taken out, drained sufficiently, quickly frozen at -35 ° C., and further dried with a freeze dryer (FD-1 type, manufactured by Tokyo Rika Machinery Co., Ltd.). (Water content 6.2%) was obtained. Then, this was pulverized by a jet airflow pulverizer (Jet Omizer 304 type, manufactured by Seishin Co., Ltd.) at a supply air pressure of 0.6 MPa and a raw material charging speed of 15 kg / h until the average particle size was 10.4 μm. Thus, the target fine powder food (pumpkin powder) was obtained.
生の茶葉5kgを、蒸籠を利用し、100℃の温度で30秒間の蒸気加熱処理を行った。つぎに、この蒸気加熱処理を行った茶葉に、直ちに、濃度0.1重量%のアスコルビン酸ナトリウム水溶液(液温:約30℃)を満遍なく噴霧した。その後、茶葉をローリング(揉捻)して乾燥し、水分含量3.8%の乾燥茶葉を得た。そして、このものを、フェザーミルにより数ミリに裁断した後、ジェット気流式粉砕機(ジェットオーマイザー304型、セイシン社製)によって、供給エア圧力0.6MPa,原料投入速度15kg/hで平均粒径8.7μmになるまで粉砕した。このようにして、目的とする微粉末食品(緑茶パウダー)を得た。 5 kg of raw tea leaves were steamed for 30 seconds at 100 ° C. using steam. Next, an aqueous solution of sodium ascorbate having a concentration of 0.1% by weight (liquid temperature: about 30 ° C.) was immediately sprayed evenly on the tea leaves subjected to the steam heat treatment. Thereafter, the tea leaves were rolled (twisted) and dried to obtain dry tea leaves having a water content of 3.8%. Then, this was cut into several millimeters by a feather mill, and then averaged by a jet airflow crusher (Jet Omizer 304 type, manufactured by Seishin Co., Ltd.) at a supply air pressure of 0.6 MPa and a raw material charging speed of 15 kg / h. It grind | pulverized until it became a diameter of 8.7 micrometers. Thus, the target fine powder food (green tea powder) was obtained.
〔比較例1〕
アスコルビン酸ナトリウム水溶液(抗酸化剤水溶液)への浸漬処理を行わなかった。それ以外は、実施例1と同様にして、微粉末食品(人参パウダー)を作製した。
[Comparative Example 1]
No immersion treatment was performed in a sodium ascorbate aqueous solution (antioxidant aqueous solution). Other than that was carried out similarly to Example 1, and produced the fine powder food (carrot powder).
〔比較例2〕
アスコルビン酸ナトリウム水溶液(抗酸化剤水溶液)への浸漬処理を行わなかった。それ以外は、実施例8と同様にして、微粉末食品(ほうれん草パウダー)を作製した。
[Comparative Example 2]
No immersion treatment was performed in a sodium ascorbate aqueous solution (antioxidant aqueous solution). Other than that was carried out similarly to Example 8, and produced the fine powder food (spinach powder).
〔比較例3〕
エリソルビン酸ナトリウム水溶液(抗酸化剤水溶液)への浸漬処理を行わなかった。それ以外は、実施例9と同様にして、微粉末食品(カボチャパウダー)を作製した。
[Comparative Example 3]
Immersion treatment in sodium erythorbate aqueous solution (antioxidant aqueous solution) was not performed. Other than that was carried out similarly to Example 9, and produced the fine powder food (pumpkin powder).
〔比較例4〕
アスコルビン酸ナトリウム水溶液(抗酸化剤水溶液)の噴霧処理を行わなかった。それ以外は、実施例10と同様にして、微粉末食品(緑茶パウダー)を作製した。
[Comparative Example 4]
No spray treatment of sodium ascorbate aqueous solution (antioxidant aqueous solution) was performed. Other than that was carried out similarly to Example 10, and produced the fine powder food (green tea powder).
このようにして得られた実施例品および比較例品の微粉末食品に対して、下記の基準に従い、各特性の評価を行った。これらの結果を、後記の表1に示した。 The characteristics of the fine powder foods of the example product and the comparative product obtained in this way were evaluated according to the following criteria. These results are shown in Table 1 below.
〔β−カロチン含量〕
所定の溶離液(酢酸エチル:ヘキサン:酢酸=5:4:1)を用い、高速液体クロマトグラフ(HPLC)(シリカゲルカラム)により、得られた微粉末食品のβ−カロチン含量(μg/100g)を測定した。なお、表において、「初期値」とは、粉砕直後の微粉末食品のβ−カロチン含量を示すものであり、「保存試験後」とは、得られた微粉末食品を、温度50℃、湿度90%、照明なしで12週間の保存を行ったものである。
[Β-carotene content]
Β-carotene content (μg / 100 g) of the fine powdered food obtained by high performance liquid chromatography (HPLC) (silica gel column) using a predetermined eluent (ethyl acetate: hexane: acetic acid = 5: 4: 1) Was measured. In the table, “initial value” indicates the β-carotene content of the finely powdered food immediately after pulverization, and “after storage test” means that the obtained finely powdered food has a temperature of 50 ° C. and humidity. 90%, stored for 12 weeks without lighting.
〔色差〕
分光測色器(CM−3600D、ミノルタ社製)により微粉末食品の色度を測定し、その初期値(粉砕直後の微粉末食品の色度)と、保存試験後(温度50℃、湿度90%、照明なしで12週間の保存を行った後の微粉末食品の色度)との色差(ΔE)を測定した。
〔Color difference〕
The chromaticity of the fine powdered food is measured with a spectrocolorimeter (CM-3600D, manufactured by Minolta Co., Ltd.), its initial value (the chromaticity of the finely powdered food immediately after pulverization) and after a storage test (temperature 50 ° C., humidity 90). %, The color difference (ΔE) with respect to the chromaticity of the fine powder food after storage for 12 weeks without illumination.
上記結果から、実施例品は、β−カロチン含量が多く、色が鮮やかで栄養価に優れ、また、色差が小さいことから、保存による品質劣化が少ないことがわかる。なかでも、実施例1〜5品や、実施例8〜10品は、気流式粉砕機により粉砕を行っているため、粉砕時の発熱による劣化が生じず、より高品質の微粉末食品が得られた。さらに、強制気流式分級機による分級処理を行った実施例では、それを行わなかった場合よりも鮮やかな色彩の微粉末食品を得ることができた。これに対し、比較例品は、β−カロチン含量が少なく、また、保存による色差も大きいことから、品質劣化しやすいことがわかる(実施例1〜7品に対する比較例1品、実施例8品に対する比較例2品、実施例9品に対する比較例3品、実施例10品に対する比較例4品)。 From the above results, it can be seen that the Example products have a high β-carotene content, bright colors, excellent nutritional value, and a small color difference, so that quality deterioration due to storage is small. Especially, since the products of Examples 1 to 5 and Examples 8 to 10 are pulverized by an airflow pulverizer, deterioration due to heat generated during pulverization does not occur, and a higher quality fine powder food is obtained. It was. Furthermore, in the Example which performed the classification process by a forced airflow classifier, the fine powder food of the color brighter than the case where it was not performed was able to be obtained. On the other hand, the comparative product is low in β-carotene content and has a large color difference due to storage, so it can be seen that the quality is easily deteriorated (comparative product 1 to comparative example 1 and product 8). Comparative Example 2 product, Comparative Example 3 product of Example 9 product, Comparative Example 4 product of Example 10 product).
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008212109A (en) * | 2007-03-07 | 2008-09-18 | Wi System:Kk | Powdered health food |
JP2010252727A (en) * | 2009-04-27 | 2010-11-11 | Sugiyo:Kk | Method for preparing processed vegetable foodstuffs and processed vegetable foodstuffs |
US8006054B2 (en) * | 2008-01-29 | 2011-08-23 | Hitachi, Ltd. | Storage system and snapshot configuration migration method |
JP2012039980A (en) * | 2010-08-23 | 2012-03-01 | Ahjikan Co Ltd | Burdock tea leaf powder and method of manufacturing the same |
JP2012039905A (en) * | 2010-08-17 | 2012-03-01 | Mikasa Sangyo Kk | Method for producing dried vegetable having high active oxygen absorbing action, and dried vegetable obtained therefrom |
JP2012239433A (en) * | 2011-05-20 | 2012-12-10 | Daitsu:Kk | Method for producing fine powder of mango flesh |
JP2013188163A (en) * | 2012-03-13 | 2013-09-26 | Ottochi Green Station:Kk | Vegetable of excellent antioxidant capability using electrolytic hydrogen water, and method of processing the same |
WO2015045016A1 (en) * | 2013-09-25 | 2015-04-02 | 有限会社おっとちグリーンステーション | Vegetable of high antioxidant capability employing ionized hydrogen water, and processing method for same |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1175791A (en) * | 1997-09-16 | 1999-03-23 | Yoshihide Hagiwara | Production of green leaf juice or green leaf juice powder of green plant |
JP2002065204A (en) * | 2000-08-31 | 2002-03-05 | Toyo Shinyaku:Kk | Method for producing fine powder of green leaf of grass |
-
2004
- 2004-07-06 JP JP2004199555A patent/JP2006020535A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1175791A (en) * | 1997-09-16 | 1999-03-23 | Yoshihide Hagiwara | Production of green leaf juice or green leaf juice powder of green plant |
JP2002065204A (en) * | 2000-08-31 | 2002-03-05 | Toyo Shinyaku:Kk | Method for producing fine powder of green leaf of grass |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008212109A (en) * | 2007-03-07 | 2008-09-18 | Wi System:Kk | Powdered health food |
US8006054B2 (en) * | 2008-01-29 | 2011-08-23 | Hitachi, Ltd. | Storage system and snapshot configuration migration method |
JP2010252727A (en) * | 2009-04-27 | 2010-11-11 | Sugiyo:Kk | Method for preparing processed vegetable foodstuffs and processed vegetable foodstuffs |
JP2012039905A (en) * | 2010-08-17 | 2012-03-01 | Mikasa Sangyo Kk | Method for producing dried vegetable having high active oxygen absorbing action, and dried vegetable obtained therefrom |
JP2012039980A (en) * | 2010-08-23 | 2012-03-01 | Ahjikan Co Ltd | Burdock tea leaf powder and method of manufacturing the same |
JP2012239433A (en) * | 2011-05-20 | 2012-12-10 | Daitsu:Kk | Method for producing fine powder of mango flesh |
JP2013188163A (en) * | 2012-03-13 | 2013-09-26 | Ottochi Green Station:Kk | Vegetable of excellent antioxidant capability using electrolytic hydrogen water, and method of processing the same |
WO2015045016A1 (en) * | 2013-09-25 | 2015-04-02 | 有限会社おっとちグリーンステーション | Vegetable of high antioxidant capability employing ionized hydrogen water, and processing method for same |
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