JP2006304753A - Dried olive leaf, powder thereof, and food mixed with the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an olive leaf capable of being easily powdered while keeping the color/flavor/perfume peculiar to the olive leaf, and not or hardly causing discoloration. <P>SOLUTION: The dried olive leaf is obtained by drying the olive leaf at 120-150°C by a double drum drier so as to have 4-10% water content. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a dried olive leaf having a moisture content of 4% to 10%, which is produced by drying at 120 ° C. to 150 ° C. with a double drum dryer and its powder, and a food or olive tea mixed with olive leaf powder.

It is well known that olive leaves contain many components useful for the human body (see, for example, Patent Documents 1 to 4).
And for effective utilization of olive leaves, use as tea (for example, see Patent Document 1, Patent Document 5 to Patent Document 8), use as a bathing agent and health supplement (for example, see Patent Document 8), etc. Proposed.
JP 2003-339360 A JP 2003-335893 A JP 2002-10754 A JP 2001-2550 A JP 2004-24002 A JP 2001-69917 A JP-A-11-262378 Japanese Patent Laid-Open No. 11-239460

At that time, in order to promote the utilization of the useful components of olive leaves, it is necessary to cut the olive leaves or to finely process the olive leaves. As a technique for finely processing olive leaves, in addition to using a grinding mill, a powder processing method (for example, see Patent Document 8) is known.
In the latter method, a plurality of ceramic balls and olive leaves are accommodated in a hollow drum, and the drum is rotated to powder the olive leaves.

Problems to be solved by the invention

The above-mentioned method for pulverizing olive leaves requires a long time for pulverization (in the embodiment, 18 hours or more) due to the collision and friction between the balls and olive leaves in the hollow drum. There was a problem that the leaves were not easily powdered and the color gradually changed over time.
Also, in other olive leaf utilization techniques (see, for example, Patent Document 1 and Patent Document 5), it is difficult to uniformly pulverize, and those using olive leaves discolor over time. was there.

  Accordingly, it is an object of the present invention to obtain an olive leaf that is easily powdered while maintaining the unique color, flavor, and fragrance of the olive leaf, and to obtain an olive leaf powder that is not discolored or hardly discolored.

Means for solving the problem

The present invention solves the above problems by drying olive leaves at 120 ° C. to 150 ° C. with a double drum dryer, while maintaining the color, flavor and aroma unique to olive leaves.
That is, the inventor said that olive leaves dried at 120 ° C. to 150 ° C. with a double drum dryer are not easily discolored while maintaining their color, flavor and fragrance, and can be easily powdered with a subsequent grinder. I found it.
Various drum dryers that have been used in the past can be used as the drum dryer, but among them, the drum drum dryer is preferable because of drying efficiency, ease of powdering, and difficulty in discoloration. It has been found.

The olive leaves that can be used here are not only domestic but also overseas.
Next, as a method of drying olive leaves with a double drum dryer, the collected olive leaves or olive leaves washed with water, or those naturally dried at room temperature, are put into the raw material mouth of the double drum dryer, and the double drum dryer is used. To dry to a predetermined moisture content. The predetermined moisture content is preferably 4% to 10%. This is because if the water content is higher than 10%, the amount of water is high, which may hinder the subsequent pulverization, and if the water content is lower than 4%, the olive leaves are too dry and difficult to use. Considering the pulverization step and the ease of subsequent food mixing (depending on the type of food), the preferred moisture content is 4.3% to 8%, particularly preferably 4.5% to 7%. is there.
The drying temperature is usually 120 ° C to 150 ° C. Among them, 125 ° C to 145 ° C is preferable, and 130 ° C to 140 ° C is more preferable for maintaining the active ingredients of olive leaves. If it exceeds 150 ° C, the quality of olive leaves may be affected, and if it is less than 120 ° C, drying may be insufficient.
The drying time is usually 1 second to 60 seconds, although it depends on the state of the raw olive leaves used and the drying temperature. If it is less than 1 second, drying may be insufficient, and if it exceeds 60 seconds, the quality of olive leaves may be affected.
The drying time is preferably 2 to 40 seconds, and more preferably 3 seconds, in order to obtain a moisture content in consideration of the pulverization process and the ease of subsequent food mixing (depending on the type of food). ~ 30 seconds.

The olive leaves dried in this way are difficult to discolor the original green color while maintaining the unique color, flavor and fragrance of the olive leaves. It can be used not only as a tea drink, but also as a subdivided, pulverized, and powdered product. , Buns, goats, jelly, etc.), general foods (konnyaku, tofu, bread etc.) wheat flour, bread crumbs, etc.) can be produced.
Since these foods contain olive leaves containing useful substances, it has become possible to easily produce functional foods containing useful substances.
Here, as the dried olive leaf to be used, various strips, pulverized products, and powders can be produced by the post-drying process. preferable.
As a method for pulverizing dried olive leaves, it is possible to pulverize the dried olive leaves with a pulverizer, but first crush the dried leaves once with a crusher to pulverize the whole uniformly, and then pulverize it. It is preferable to finely pulverize with a machine.

The method for mixing in food is not particularly limited, and may be in the raw material stage of the food or in the product manufacturing process.
The ratio of olive leaves (or fine pieces, pulverized products, powders, etc.) to food is 0.1% to 5% with respect to food 1 by weight, although it depends on the type of food. If it exceeds 5%, the taste of the food itself will be diminished, and if it is less than 0.1%, the color, flavor and aroma of olive leaves will be reduced. Considering the taste of the food itself, the color of the olive, the flavor, the fragrance and the like, the olive leaf is preferably 0.2% to 3%, particularly preferably 0.3% to 2% with respect to the food 1. Examples of the food include konjac and tofu. Among foods, the ratio of olive leaves in udon, soba, somen, ramen, wheat flour, bread crumbs, bread and the like is 0.2% to 5% by weight with respect to food 1. If it exceeds 5%, the taste of the food itself will be weakened, and if it is less than 0.2%, the color, flavor and aroma of olive leaves will be reduced. Among these, considering the taste of the food itself, olive color, flavor, fragrance, etc., the olive leaf is preferably 0.3% to 3%, particularly preferably 0.4% to 2.5%, relative to the food 1. It is. In this way, a food having a unique color, flavor and aroma of olive leaves can be obtained.

  The dried olive leaves (strips, pulverized products, powders, etc.) of the present invention have a color, flavor, and fragrance unique to olive leaves and can be used as tea leaves as they are. Therefore, not only can it be a green tea drink alone, but also seaweeds such as kelp, seaweed, seaweed, medicinal herbs, fruits, cereals, etc., guava, wolfberry, mulberry leaves, bamboo leaves, turmeric, herbs, yuzu, kumazasa A blended tea and a blended tea drink with at least one selected from the group consisting of mugwort, loquat leaves, ginkgo, ashitaba, apricot leaf, brown rice and barley can also be used.

The invention's effect

  The dried olive leaves obtained by the present invention are not only easily subdivided, pulverized and powdered, but also easily obtain olive leaves that have a unique color, flavor, and fragrance and are not discolored or difficult to discolor. Therefore, not only can it be edible on its own, but it can be mixed with various foods to make a new functional food containing useful components of olive leaves.

The picked olive leaves are washed with water, air-dried and then dried with a double drum dryer at 130 ° C to 140 ° C for 3 seconds to 30 seconds to produce dry olive leaves with a moisture content of 4.5% to 7%. Is first crushed with a crusher, and then pulverized to 50 to 250 mesh (preferably 100 to 200 mesh) with a pulverizer to produce powdered olive leaves.
Next, a functional food in which 0.3 to 2.5% by weight of powdered olive leaves is mixed with each food 1 is prepared.

  1Kg of the pickled Shodoshima olive leaf is washed with tap water, then air-dried until no water drops are found, and dried at 135 ° C for 15 seconds with a commercially available double drum dryer (manufactured by Johnson Boiler Co., Ltd.). 5% dried olive leaves were made, and then pulverized with a commercially available crusher and grinder to obtain 150 mesh powdered olive leaves.

  1 kg of pickled Shodoshima olive leaves are washed with well water, dried with hot air at 30 ° C until no water drops are found, and dried at 130 ° C for 20 seconds with a commercially available double drum dryer (manufactured by Johnson Boiler Co., Ltd.). Thus, dried olive leaves having a moisture content of 6% were prepared, and then pulverized with a commercially available crusher and pulverizer to obtain 100 mesh powdered olive leaves.

  500 g of the pickled Shodoshima olive leaves are washed with distilled water, dried with wind at room temperature until no water drops are found, and dried at 140 ° C. for 12 seconds with a commercially available double drum dryer (manufactured by Johnson Boiler). Thus, dried olive leaves having a water content of 4.5% were prepared, and then pulverized with a commercially available crusher and pulverizer to obtain 200 mesh powdered olive leaves.

  The powdered olive leaves produced in Example 1, Example 2 and Example 3 have a well-equipped powder size while maintaining the unique color, flavor and fragrance of the olive leaves, and are three months in the atmosphere at room temperature. Even after being left uncolored or discolored. Furthermore, even after being left for 6 months, almost no coloring or discoloration was observed.

Comparative Example 1

豆島産オリーブ葉粉砕片（サンプル▲１▼）

３）特許文献８の実施例３に示された方法で、小豆島産オリーブ葉とステンレス製ボールを中空状ドラム体内で回転させて得た約２００メッシュの粉末オリーブ葉（サンプル▲３▼）
について調べると、サンプル▲１▼の粉砕物とサンプル▲３▼の粉末は粒度が不揃いのものがかなり含まれていた。また、サンプル▲２▼の乾燥オリーブ葉は実施例１〜実施例３と同じ粗砕機と粉砕機で粉砕したが、粒度にばらつきがあった。
次に、サンプル▲１▼、サンプル▲２▼、サンプル▲３▼を室温で大気中に放置すると、いずれも１カ月後には既に変色していた。

Olive leaf crushed pieces from Samples (Sample ▲ 1 ▼)

3) About 200 mesh powdered olive leaves obtained by rotating Shodoshima olive leaves and stainless steel balls in a hollow drum by the method shown in Example 3 of Patent Document 8 (sample (3))
As a result, the pulverized material of sample (1) and the powder of sample (3) contained a large amount of powders with irregular particle sizes. Further, the dried olive leaf of sample (2) was pulverized by the same crusher and pulverizer as in Examples 1 to 3, but the particle size varied.
Next, when the samples (1), (2), and (3) were left in the atmosphere at room temperature, all of them had already changed color after one month.

  Put the olive leaves of Example 1, Example 2, Example 3, and Comparative Example 1 (1), Sample (2), and Sample (3) (subdivided dry leaves) into tea bags, I made olive tea by pouring it. The olive tea made from Sample (1), Sample (2), and Sample (3) of Comparative Example 1 changed color after 1 hour, but made from the olive leaves of Examples 1, 2, and 3. The olive tea did not change color after 2 hours while maintaining the unique color, flavor and aroma of olive leaves.

1% of each olive leaf powder obtained in Example 1, Example 2 and Example 3 was added to 92% wheat flour (medium flour), 3% potato starch and 4% salt, and water was added to them. After adding 50%, the mixture was placed in a konjac machine and mixed for 10 minutes to form a noodle band having a width of 20 mm and a thickness of 10 mm, followed by heat aging. Next, the noodle band having a thickness of 20 mm and 2.5 mm was formed on a roller, and this was cut into 4 mm with a cutting blade and boiled at 100 ° C. for 10 minutes.
As a result, noodles having good texture with noodle-making properties and colors, flavors and aromas peculiar to olive leaves were obtained. Furthermore, it was found that all the olive leaf powder was mixed uniformly.

Comparative Example 2

Instead of the olive leaf powders obtained in Example 1, Example 2 and Example 3 used in Example 6, Samples (1) and (2) of Comparative Example 1 (pulverized to about 150 mesh) ), Except that olive leaf powder made from sample (3) was used, a noodle band was made in the same manner as in Example 6 and boiled in the same manner as in Example 6.
As a result, none of the noodle-making properties and texture were good. There was also a portion where the olive leaf powder was discolored. As for these, when the dispersion state of olive leaf powder was seen, there was a non-uniform location.

To 50 g of konjac flour and 2 g of coagulant (lime), 0.5 g of each olive leaf powder obtained in Example 1, Example 2 and Example 3 was added to prepare konjac by a conventional method.
As a result, konjak with good texture was obtained, which had konjac properties and a unique color, flavor and aroma of olive leaves. Furthermore, it was found that all the olive leaf powder was mixed uniformly.

Comparative Example 3

Samples (1) and (2) of Comparative Example 1 (pulverized to about 150 mesh) instead of the olive leaf powders obtained in Example 1, Example 2, and Example 3 used in Example 7. ), Except that the olive leaf powder made from sample (3) was used, and konjac was made in the same manner as in Example 7.
As a result, none of the konjac properties and texture were good. There was also a portion where the olive leaf powder was discolored. As for these, when the dispersion state of olive leaf powder was seen, there was a non-uniform location.

Comparative Example 4

  When the dried olive leaves before pulverization used in Example 1, Example 2 and Example 3 were pulverized using only the pulverizer used in Examples 1 to 3 without using a pulverizer, all of them had a slightly larger particle size. A small amount of pulverized material was contained.

  The olive leaf according to the present invention has a unique color, flavor, and fragrance of the olive leaf and is not discolored or difficult to discolor, and can be easily powdered. Not only can it be mixed, but it can also be used as a seasoning with a unique color, flavor and fragrance of olive leaves, and as a soap mixed with olive leaves.

It is a manufacture flowchart of the dry olive leaf of this invention.

Claims (11)

Dried olive leaves having a moisture content of 4% to 10%, produced by drying at 120 ° C. to 150 ° C. with a double drum dryer. A dried olive leaf strip, pulverized product or powder having a moisture content of 4% to 10%, which is produced by drying at 120 ° C. to 150 ° C. with a double drum dryer. A pulverization method in which dried olive leaves having a water content of 4% to 10% produced by drying at 120 ° C. to 150 ° C. with a double drum dryer are pulverized by a crusher and a pulverizer. A food containing 0.1% to 5% by weight of dried olive leaf powder having a water content of 4% to 10%, produced by drying at 120 ° C. to 150 ° C. with a double drum dryer. Udon, buckwheat noodles, noodles or ramen containing 0.2% to 5% by weight of olive leaf powder having a water content of 4% to 10%, produced by drying at 120 ° C. to 150 ° C. with a double drum dryer. Wheat flour or bread crumb containing 0.2% to 5% by weight of olive leaf powder having a water content of 4% to 10%, which is produced by drying at 120 ° C. to 150 ° C. with a double drum dryer. A bread containing 0.2% to 5% by weight of olive leaf powder having a water content of 4% to 10%, which is produced by drying at 120 ° C. to 150 ° C. with a double drum dryer. Konjac containing 0.1% to 5% by weight of olive leaf powder having a water content of 4% to 10% produced by drying at 120 ° C. to 150 ° C. with a double drum dryer. Tofu containing 0.1% to 5% by weight of olive leaf powder having a water content of 4% to 10%, produced by drying at 120 ° C. to 150 ° C. with a double drum dryer. Olive tea and tea beverage made of olive leaf strips, pulverized products, or powders having a water content of 4% to 10%, produced by drying at 120 ° C. to 150 ° C. with a double drum dryer. A group consisting of olive leaves consisting of fine, ground or powdered olive leaves having a moisture content of 4% to 10%, and dried by a double drum dryer at 120 to 150 ° C., and seaweeds, medicinal herbs, fruits and grains Blend tea and blend tea drinks with one or more selected from.

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