JP2006061167A - Powder of okura (hibiscus esculentus linnaeus), method for producing the same and method for preparing supplementary health food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a powder of Okura (Hibiscus esculentus linnaeus) that can simply be used in a variety of cooking and provide a method for preparing supplementary health foods, as high nutritional value of Okura is utilized reasonably. <P>SOLUTION: Okura is directly freeze-dried, as its shape is retained, then pulverized thereby being made usable as a food additive in a variety of cooking. In another case, supplementary health foods can be produced through following two steps: the step where Okura is directly freeze-dried and crushed into powder and the step where the powdery Okura is mixed with a vehicle such as starch and a thickening agent and the mixture is formed to tablets. Further, Okura tea is prepared through following steps: the step where Okura is directly freeze-dried and crushed into powder and the step where the powdery Okura is mixed with adlay or senna tea to prepare Okura tea. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing okra (Hibiscus esculentus linnaeus) powder and a method for producing a supplement using the okra powder.

  Okra has been bisected by people who like it and those who don't like it because of its crisp blue-smelling texture.

  Approximately, attempts have been made to make it easy to use various foods by processing and using such ingredients as food additives.

For example, tea husk has been discarded as it is, but it has been proposed to process the tea husk as a food additive to make tea husk powder (see, for example, Patent Document 1).
Japanese Patent Laid-Open No. 2003-111466

  However, at present, no such attempt has been made for okra.

  The present invention was devised in view of such circumstances, and its object is to provide a method for producing okra powder and okra powder that can be easily used for various dishes while taking advantage of the high nutritional value of okra. It is providing the manufacturing method of the supplementary food using this.

  The method for producing okra powder according to the present invention is characterized in that okra is pulverized into a powder state in a lyophilized state as it is. Here, as a drying method, both freeze-drying and hot-air drying are possible. However, in hot-air drying, vitamins contained in okra may be lost, and thus freeze-drying is more preferable.

  Further, the method for producing a supplement according to the present invention includes a step of pulverizing okra in a lyophilized state and adding an excipient such as starch or a thickener to the okra powder. And a tablet-like process.

  In addition, the method for producing a supplement according to the present invention includes a step of pulverizing okra in a lyophilized state in a solid state, and a step of mixing the okra powder with a substance such as pearl barley or hub tea. It is characterized by comprising.

  According to the present invention, okra is pulverized into a powder state in a lyophilized state, so that it is possible to use the highly nutritious okra for various dishes and easy management as a food product. Thus, it can be used for many purposes.

  Embodiments of the present invention will be described below.

  The method for producing okra powder according to the present embodiment is to pulverize the okra itself in a freeze-dried state with a mixer or the like and use the okra powder as a food additive. Alternatively, the okra itself is freeze-dried and used as a food in a state where moisture has been removed. By freeze-drying in this way, there is an advantage that it is easy to manage as a food additive and food without containing moisture.

  In particular, by making it a powder as a food additive, there is an advantage that it can be used for various dishes and the utilization is expanded. In addition, when selling as food, it is in a fragile state because it has drained moisture, but by putting air in a plastic bag that contains dry okra and sealing it, the user It is possible to provide it as it is. The user can eat the rice cake by sprinkling it on the rice or the like while sprinkling it with his hand.

  As a method of using food additives by okra in this embodiment, okra liquid can be added to processed grains such as udon noodles and Chinese noodles, added to fruit juices, added to yogurt, etc. It can be used by adding it to confectionery (sheep straw, red bean paste, bun dough), bread, jam and the like. In addition, when added to miso soup and mash soup, mellowness comes out and it becomes a rich soup. On the other hand, leftovers can be mixed with jam and other foods. The leftovers are rich in dietary fiber and are effective for constipation and blood flow. Further, these okra liquids and their leftovers may be used in combination. For example, by adding udon noodles and Chinese soba noodles to the okra liquid as well as the leftovers, it is possible to produce a more nutritious and lean noodle.

  In addition, as a method for using powdered okra and solid okra after freeze-drying, it is provided to the user as a supplement by adding starch or the like to powdered okra and adding it to tablets. can do. Okra has medicinal properties such as protection of gastric mucosa by mucus and constipation, and also contains carotenoids, which are said to be effective in promoting health and lack of vegetables.

  In addition, powdered okra can be roasted and blended with substances such as pearl barley and hub tea that are said to be effective for beautifying the skin, and provided to the user as okra tea (deback) that is effective for beautifying skin. it can. In addition, the utilization method of powdered okra is not limited to these.

  As another use method, a moist feeling can be obtained by mixing okra mucilage with hand lotion, body lotion, lotion, milky lotion or the like.

  The present inventor examined metamorphic changes of food additives using okra as a raw material.

  As a storage method, frozen okra chunks were naturally thawed and stored at room temperature (stored in a small household container). Three specimens (samples A, B, and C) were prepared by storing 5 grams of okra mucus in a brown container wrapped with a white shrink film. Sample A was left for 3 years and 2 months, Sample B was left for 2 years and 7 months, and Sample C was left for 1 year and 4 months. With these three specimens, the viscosity, color, and odor were verified by the following method.

(Verification of viscosity)
As a verification method, the state of the liquid ball when squeezing one drop out of the container on the back of the hand and the palm and the sliding state of the liquid that has landed (while rotating with the fingertips), slowly sniffing and spreading Experimented. As a result, the specimen A had a short stringing state when dropped, but the liquid slipping state and spreading condition were not inferior to the specimen B or specimen C.

(Verification of color and odor)
A drop of pure white paper was dropped from the container, and the liquid state and the dry state were compared. As a result, there was no change in any specimen. Although it was green at the time of processing, the color became a little blackish in several weeks, and after that, no sudden color change was observed. In the green state, the vegetable had the original blue odor, but the odor disappeared as the color changed.

  Okra is effective for the prevention of constipation, digestion promotion, arteriosclerosis prevention, gastritis, diarrhea, etc. due to the action of pectin contained in okra as an effect of okra.

  In addition, as a result of conducting a viable bacteria test and an oxidation test in a public organization (Osaka Food Sanitation Association Food Inspection Center), it has been confirmed that there are no problems with okra liquid and its leftovers.

  In addition, freeze-drying experiments were conducted at a public institution (Osaka Prefectural Industrial Technology Research Institute). Specifically, 230.67 g of raw okra was prepared for experiments, and this was freeze-dried to finally obtain 20.96 g of dried okra. If you hold this dried okra in a solid state, it will be crushed into a granular shape with a crisp sound, the taste will remain the original viscosity, it will be a little salty and sweet, a quality food that can never be obtained with raw okra It was transformed into a feeling.

Claims (4)

  A method for producing okra powder, characterized in that okra is pulverized into a powder state in a lyophilized state. Crushing okra into powder in a lyophilized state as it is,
A method for producing a supplementary food, comprising the step of adding an excipient such as starch and a thickener to the okra powder to form a tablet. Crushing okra into powder in a lyophilized state as it is,
And a step of mixing the okra powder with a substance such as pearl barley or hub tea.   An okra powder produced by the production method according to claim 1.