JP2006325491A - Method for producing granulated product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a granulated product excellent in granulation properties and dispersibility in liquid. <P>SOLUTION: This method for producing the granulated product comprises mixing green leaf powder, water-soluble dietary fiber and hydrous alcohol to a prescribed quantity and molding the resultant. As a result of this, the granulated product excellent in granulation properties and dispersibility in liquid can be produced. The granulated product obtained by the method is increased in meltability in liquid and viscosity, so the substance can be used as a drink composition improved in melting feeling in the mouth and palate feeling. The production method which employs a fluidized bed granulation method or a wet granulation method is preferably used especially for granulation. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a granulated product using a low water content alcohol and a beverage composition having a high dispersibility in liquid produced by the production method.

  It is known that green leaf powder currently on the market contains vitamins, minerals, dietary fiber and the like. For example, dry powder of young wheat leaves is attracting attention as a health food material because of its good palatability in addition to these nutrients. In order to effectively utilize the effects of such natural green leaves, it is particularly important to use a green leaf powder containing more dietary fiber.

  Currently, many methods for producing green leaf powder are known (for example, Patent Documents 1 to 4). However, these green leaf powders are merely pulverized and processed while preventing degeneration and discoloration of the green leaf, and the ingredients of the material are not fully utilized.

  Furthermore, a method for producing dietary fiber in which dietary fiber is recovered from the juice of these green leaves or extracted using enzymatic decomposition or the like has also been proposed (for example, Patent Documents 5 and 6). However, these are merely extractions of dietary fiber, lacking other useful nutritional components obtained when green leaves are ingested, and costly and laborious to process.

  However, at present, the present inventors have established a simple method for producing a green leaf powder that exhibits the same effect as that of green leaves and has a higher dietary fiber content (Patent Document 8).

  This green leaf powder can be obtained by repeatedly drying, crushing and classifying the green leaf and controlling its bulk specific gravity and water content.

  In addition, when many of these green leaf powders are taken as beverages, seaweed polysaccharides such as agar are added to thicken the liquid to improve the texture. However, since these are only mixed with the powder of green leaf powder and polysaccharides, the powder itself is difficult to disperse uniformly in a liquid such as cold liquid such as cold water. There was a problem that a satisfactory texture could not be obtained due to the poor nature.

  Furthermore, when agar is mixed with insoluble dietary fiber such as green leaves and granulated, ethanol with a low water content is used for granulation, which provides tableting properties during granulation and disintegration in liquid. There was a problem of getting worse.

Japanese Patent No. 2544302 JP-A-60-192666 Japanese Patent Laid-Open No. 9-271347 JP 2002-247948 A Japanese Patent No. 2790169 Japanese Patent No. 2938471 JP-A-5-276868 Japanese Patent No. 311580

  Therefore, there is a demand for a production method for making green leaf powder having a high dietary fiber content while maintaining the effects of green leaves into a health food with higher solubility during drinking and good texture.

  The present inventors have conducted intensive studies on green leaf powder and water-soluble dietary fiber, and in the method for producing a granulated product using green leaf powder, water-soluble dietary fiber and water-containing alcohol, the water content of the water-containing alcohol is determined. It has been found that when the content is lowered, the composition for a beverage can be obtained with improved granulation properties and high dispersibility in the liquid.

  That is, the present invention is a method for producing a granulated product using green leaf powder, water-soluble dietary fiber and hydrous alcohol, wherein the hydrous alcohol has a water content of less than 50% by volume. It relates to the manufacturing method.

  Preferably, the present invention relates to a method for producing the granulated product, wherein the granulating method is fluidized bed granulation or wet granulation.

  More preferably, the water-soluble dietary fiber is agar and is contained in an amount of 5 to 40 parts by mass with respect to 100 parts by mass of green leaf powder.

  Moreover, this invention relates to the composition for drinks with the good dispersibility in a liquid manufactured by the manufacturing method of the said granulated material.

  According to the present invention, a granulated product having good granulation property and high dispersibility in a liquid is obtained by a method for producing a granulated product, which is mixed and molded using green leaf powder, water-soluble dietary fiber and hydrous alcohol. Can be manufactured. Thereby, the composition for drinks which the food texture at the time of drinking improved can be obtained.

  Hereinafter, the embodiment of the manufacturing process (henceforth, manufacturing process) of the granulated material using the green leaf powder of this invention, water-soluble dietary fiber, and a hydrous alcohol is described. In addition, this invention should not be limited and interpreted by description of the following embodiment, A various change is possible within the range of description in a claim.

(Green leaf end)
Examples of the green leaf powder used in the present invention include barley, wheat, rye, oats, rice, sweet potato, millet, millet, acne, corn, sorghum, sugar cane, and other celery family plants such as ashitaba, parsley, and celery. , Mulberry plants such as mulberry, camellia plants such as camellia and tea, dolphin plants such as dokudami, cruciferous plants such as komatsuna, kale, cabbage and broccoli, red crustacean plants such as spinach, and lily family plants such as asparagus Green leaves such as lindenaceae plants such as Moroheiya, Lamiaceae plants such as Shiso and Rosemary, and convolvulaceae plants such as sweet potato. Preferably, it is a green leaf of a gramineous plant.

  The green leaves of Gramineae plants are preferably harvested before maturation, that is, from the beginning of splitting to the early stage of heading (height is about 20 to 40 cm), and among these, barley leaves with high nutritional value are more preferably used It is done.

  The green leaf powder used in the present invention is, for example, after washing the harvested wheat leaves with water or the like, cutting it to an appropriate length (for example, 10 cm), and then altering the material (change of green amber color or flavor) as necessary. In order to prevent the above, a blanching (hot water) treatment is performed, and the powder is dried at a drying temperature of 60 to 90 ° C. until the water content becomes 25% by mass or less, pulverized and classified, and a powder having an average particle size of 100 μm or less. is there.

(Water-soluble dietary fiber)
The water-soluble dietary fiber used in the present invention is not particularly limited. For example, pectin, glucomannan, alginic acid, guar gum, psyllium, gum arabic, agar, xanthan gum, gellan gum, indigestible dextrin, beet fiber, polydextrose, tanmalide Examples include seed gum. Among such water-soluble dietary fibers, agar, xanthan gum, psyllium, gellan gum, alginic acid, gum arabic, polydextrose, indigestible dextrin, and beet fiber are preferable. Particularly preferred is agar. Such water-soluble dietary fiber may be synthesized or purified, or may be a product obtained by extracting water-soluble dietary fiber from a plant.

  The ratio between the green leaf powder used in the present invention and the water-soluble dietary fiber is not particularly limited, but from the viewpoint of easy granulation described later, preferably the dry weight of the water-soluble dietary fiber is 100 parts by mass, The lower limit of the powder is 10 parts by mass or more, preferably 20 parts by mass or more, and the upper limit of the green leaf powder is less than 500 parts by mass, preferably less than 400 parts by mass. When the green leaf powder is less than 10 parts by mass, the granulation property is deteriorated. Moreover, when the green leaf powder is 500 parts by mass or more, the viscosity of the kneaded product itself at the time of granulation becomes low, and it becomes difficult to take it out, and it becomes difficult to mix and mold.

(Agar)
Agar that is particularly preferably used in the present invention is a polysaccharide that has been used mainly as a gelling agent for foods for a long time, and can be obtained by extraction from seaweeds such as Propaganda, Ogonori, and Igis. The agar component is mainly composed of agarose, agaropectin and a mixture thereof, and agarose is linked to β-D-galactopyranose bound at the 1,3-position and 3,6-anhydro-α-L bound at the 1,4-position. -A neutral polysaccharide having a basic structure consisting of galactopyranose. Agaropectin is an acidic polysaccharide having a basic structure similar to that of agarose, but having a small amount of acidic groups such as sulfuric acid, D-glucuronic acid and pyruvic acid bound to this basic structure.

  Such agar is manufactured as follows, for example. First, agar algae such as agaric are washed with water, and hot water extraction is performed at 70 to 120 ° C. for 1 to 2 hours in the presence of an acid such as acetic acid, sulfuric acid, and hydrochloric acid. Next, an extraction component, that is, a sol component having a solidification property as agar is extracted, and the concentration of the sol component is adjusted to 1.2 to 2.0% by mass. After that, extract components and impurities are filtered under pressure with a filter press while still in a high temperature state, and the extract components that are the filtrate are recovered, cooled, gelled, and the gelled extract components are subjected to pressure dehydration or freezing. By drying, agar can be obtained. Needless to say, the agar in the present invention may be red algae such as Tengusa, or an equivalent polysaccharide extracted from other plants, or one extracted from a seaweed such as Tengusa using an organic solvent. Further, the shape of the agar used in the present invention is not particularly limited, but it is preferable that the agar is in a powder form.

  When agar is used for granulation, agar can also be used as a binder, and a granulation property comparable to that of conventionally used binders can be obtained. Furthermore, due to the thickening of the agar, it is possible to obtain a granulated product with high dispersibility in the liquid of the granulated product and improved texture during drinking.

  About the compounding quantity of agar, what is necessary is just to set it as 5-40 mass parts with respect to 100 mass parts of total dry powder of green leaf powder, Preferably it may be 10-30 mass parts.

(Hydrous alcohol)
The water-containing alcohol used in the present invention has a water content of less than 50% by volume, that is, 51% by volume to 100% by volume, and preferably 60% by volume to 80% by volume of water-containing alcohol. Examples of the water-containing alcohol include water-containing ethanol, water-containing methanol, water-containing isopropyl alcohol, and the like, preferably water-containing ethanol. Even when a water-containing alcohol having a water content of less than 50% by volume is used, the granulation property at the time of molding, which will be described later, is improved, and a granulated product having high dispersibility in liquid can be obtained.

  The above green leaf powder and water-soluble dietary fiber and water-containing alcohol can be mixed to obtain a granulated product. In order to obtain the granulated product of the present invention, the total drying of the green leaf powder and water-soluble dietary fiber is performed. What is necessary is just to add so that a water-containing alcohol may be 10 mass parts or more when it makes mass 100 mass parts, Preferably it is 20 mass parts or more. Moreover, what is necessary is just to add so that a hydrous alcohol may be 60 mass parts or less, Preferably it is 50 mass parts or less when the total dry mass of a green leaf powder and water-soluble dietary fiber shall be 100 mass parts. When the green leaf powder or water-soluble dietary fiber already retains moisture, the addition amount may be adjusted in consideration of the water content.

  In this invention, you may add another foodstuff or a pharmaceutical raw material in the said granulated material. Examples of such raw materials include royal jelly, propolis, vitamins (A, B group, C, D, E, K, folic acid, pantothenic acid, biotin, derivatives thereof, etc.) minerals (iron, magnesium, calcium, zinc) Etc.), selenium, chitin, chitosan, lecithin, polyphenol (condensed tannins such as catechins, anthocyanins, proanthocyanidins, hydrolyzable tannins such as gallotannins, isoflavones, chlorogenic acids, flavonoids, derivatives thereof, etc.), Carotenoids (lycopene, astaxanthin, zeaxanthin, lutein, etc.), saponins (ginsaneoids, glycyrrhizic acid, etc.), xanthine derivatives (caffeine, etc.), fatty acids, amino acids, proteins (collagen, elastin, etc.), mucopolysaccharides (hyaluronic acid, kon Reuterin, dermatan, heparan, heparin, ketalan, salts thereof, etc., amino sugar (glucosamine, acetylglucosamine, galactosamine, acetylgalactosamine, neuraminic acid, acetylneuraminic acid, hexosamine, salts thereof, etc.), oligosaccharide (isomalto-oligo) Sugars, cyclic oligosaccharides, etc.) phospholipids and sphingolipids and their derivatives (phosphatidylcholine, sphingomyelin, ceramide, etc.), sulfur-containing compounds (eg, alliin, sepaene, taurine, glutathione, methylsulfonylmethane), sugar alcohols, Quillins (coenzyme Q10, etc.), animal and plant extracts containing these, root vegetables (turmeric, ginger, etc.), green leaves of gramineous plants such as wheat leaves, and green leaves of cruciferous plants such as kale Or its dry powder It is.

  In addition, sweetening ingredients such as erythritol, trehalose, sucralose, acesulfame K, phenylalanine compounds, sugar alcohols (reduced maltose, reduced palatinose), various seasonings, organic acids such as citric acid and malic acid, and flavors should also be added. Can do.

  Here, when food or pharmaceutical raw materials are added, there is no particular limitation on the amount, but from the viewpoint of easy granulation, the total dry powder of green leaf powder and water-soluble dietary fiber is 100 parts by mass By containing 10 parts by mass or more, preferably 30 parts by mass or more, 100 parts by mass or less, preferably 80 parts by mass or less, granulation can be performed efficiently.

(Molding process)
The molding step in the present invention may be a method usually used by those skilled in the art. For example, after obtaining a kneaded product, it is dried as it is, and then pulverized granulation, fluidized bed granulation, extrusion granulation or the like. In addition to the grains, it can be poured into a mold and dried to be molded.

  Among these, fluidized bed granulation and extrusion granulation are particularly preferable. When granulating by fluidized bed granulation, it is not necessary to use the binder by dissolving it in a hydrous alcohol having a water content of less than 50% by volume, and it can be used as a powder. Further, the shape to be molded is not particularly limited, and various forms such as granules, biscuits, briquettes, tablets, pellets, pills, fine granules, prills, beads and the like can be used.

  Examples of the present invention will be described below. It should be noted that the present invention should not be construed as being limited to the following examples, and various modifications can be made within the scope of the claims.

(Example 1, Comparative Example 1)
By using a fluidized bed granulation method with the compounding amounts shown in Table 1, using young barley powder and green tea powder as the green leaf powder, indigestible dextrin and agar as the water-soluble dietary fiber, and 30% to 80% by volume hydrous ethanol. The granulated material (foodstuffs 1-8) was obtained. At the time of granulation, all the raw materials were mixed in the form of powder, and the spray solution was made 30% to 80% by volume hydrous alcohol. The granulation properties at this time were evaluated as “◎: very good”, “◯: good”, and “×: poor granulation”. In addition, 10 panelists were allowed to eat the granulated material as it was, and the texture was evaluated according to the following criteria. The results are shown in Table 1. The numbers in the evaluation of texture in Table 1 are total points.
<Evaluation of texture>
Good mouthfeel: 1 point Bad mouthfeel: -1 point

  As a result of Table 1, it is understood that a granulated product having high granulation property can be obtained even when ethanol having a low water content such as 60% by volume to 80% by volume of water-containing ethanol is used (food 1 to food 5). On the other hand, when 30% by volume water-containing ethanol, which is ethanol with a high water content, is used, the granulation property is high, but it is found that the granulated product itself has a poor mouthfeel and a poor texture (food 8). This is probably because the granulated product is difficult to dry because the water content in the hydrous ethanol is high, the residual moisture in the granulated product increases, and the mouthfeel becomes poor. Therefore, in the present invention, it is understood that the water content of the hydrous alcohol may be less than 50% by volume, that is, 60% by volume to 80% by volume of hydrous ethanol.

  Furthermore, when the amount of the water-containing ethanol used is 5 parts by mass with respect to 100 parts by mass of the total dry powder of the raw material, the raw material remains in powder form and cannot be granulated. The bulk density of the granulated product was not uniform and was not suitable. Therefore, in the present invention, the water-containing alcohol having a water content of less than 50% by volume is 10 parts by mass or more, preferably 20 parts by mass or more and 60 parts by mass with respect to 100 parts by mass of the total dry mass of green leaf powder and water-soluble dietary fiber. In the following, it can be seen that it may be added so as to be preferably 50 parts by mass or less.

(Example 2, comparative example 2)
Using a fluidized bed granulation method with the blending amount shown in Table 2 using barley young leaf powder and green tea powder as the green leaf powder, indigestible dextrin and agar as water-soluble dietary fiber, and 70% by volume aqueous ethanol, Foods 9-11) were obtained. 3 g of foods 6 to 8 were added to 100 mL of cold water (5 ° C.) and hot water (60 ° C.), respectively, stirred for 3 times, and allowed to stand for 1 minute to give a beverage. And the dispersibility of the powder contained in a drink was evaluated for the dispersibility in water according to the following criteria. Furthermore, after the evaluation of dispersibility, the mixture was stirred again until it became uniform, and 10 panelists sampled it. The palatability was evaluated according to the following criteria. The results are shown in Table 2. In addition, the numbers in the evaluation of palatability in Table 2 are total points.
<Criteria for dispersibility in water>
Uniformly distributed: ◎
Although some undissolved residue is seen, it is dispersed: ○
Most do not dissolve: ×
<Evaluation of palatability>
Both mouthfeel and aftertaste are good: 1 point Good mouthfeel but bad aftertaste: 0 points Both mouthfeel and aftertaste are bad: -1 point

  From the results in Table 2, it can be seen that the food 9 is more dispersible in liquid than the food 10 and the food 11. Furthermore, in the sensory test, it can be seen that the food 9 has a good mouthfeel and aftertaste even when dissolved in cold water or hot water. These are thought to be because the liquid is thickened by agar, the dispersibility of the powder is increased, and the mouthfeel and aftertaste are improved. On the other hand, in the food 11 (the agar contains 63 parts by mass with respect to 100 parts by mass of the total dry powder of green leaf powder) in which the ratio of agar is increased, the ratio is too high. When it dissolves in hot water, it seems that the liquid is too thick and has a bad aftertaste.

  Therefore, when using agar for this invention, it turns out that it is preferable to add 5-40 mass parts with respect to 100 mass parts of total dry powder of green leaf powder.

According to the present invention, by the method for producing a granulated product formed by using a green leaf powder, water-soluble dietary fiber, and a hydrous alcohol having a water content of less than 50% by volume to be a predetermined amount, the granulation property is good, A granulated product with good dispersibility in the liquid can be produced. In addition, the granulated product obtained by this production method can be used as a beverage composition having improved dispersibility in a liquid, improved mouthfeel due to thickening, and improved texture.

Claims (4)

  A method for producing a granulated product using green leaf powder, water-soluble dietary fiber and hydrous alcohol, wherein the moisture content of the hydrous alcohol is less than 50% by volume.   The method for producing a granulated product according to claim 1, wherein the granulating method is fluidized bed granulation or wet granulation.   The method for producing a granulated product according to claim 1 or 2, wherein the water-soluble dietary fiber is agar and is contained in an amount of 5 to 40 parts by mass with respect to 100 parts by mass of green leaf powder. Beverage composition with good dispersibility in liquid produced by the method for producing a granulated product.