JP2007075049A - Edible powder composition and method for producing granular edible powder composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new edible powder composition having high active oxygen eliminating ability, and to provide a method for producing a granular edible powder composition having soybeans as the main ingredient, decreased in uncomfortable smell and taste of soybeans and having high active oxygen eliminating ability. <P>SOLUTION: This method for producing the granular edible powder composition comprises subjecting soybean powder of a lipoxygenase perfect deficiency kind to heating and drying treatment with superheated steam at 130°C-250°C under atmospheric pressure for 30 s-300 s followed by repulverizing, adding 25 wt.%-60 wt.% of tea leaf powder to the repulverized soybeans, exposing the product for 15 s-180 s in superheated steam at 110°C-130°C to bring to a mass-like product, and subjecting the product to dry treatment followed by disintegrating. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  It is widely known that tea leaves have high active oxygen scavenging ability as food. Both soybeans and sesame have active oxygen scavenging ability, but the value is significantly lower than that of tea leaves. The present invention relates to an edible powder composition having an active oxygen scavenging ability that surpasses that of tea leaves using these three types of food as raw materials.

  Humans breathe oxygen in the air to oxidize organic matter in food and extract energy necessary for life activities, but in this process, a small amount of harmful active oxygen (or radicals) is generated excessively. ing. This excess of active oxygen is said to have various adverse effects on human health such as cancer, arteriosclerosis, cerebral overflow, heart disease, and aging. It is important to eat food with excellent performance on a daily basis. For this reason, research has been conducted on foods with enhanced active oxygen scavenging ability and methods for producing the same. For example, Patent Document 1 describes a food product in which active oxygen scavenging ability is enhanced by a synergistic effect by adding soybeans or tea leaves to brown rice flour and a method for producing the same.

Patent Document 2 discloses a composition mainly composed of hard wheat, soybeans, wheat germ, and rice bran and / or brown rice germ, that is, various kinds of components that originally have active oxygen scavenging ability. It is a mixture of foods.
JP 2004-350682 A Japanese Patent No. 2610325

  Although the above-mentioned conventional technology relates to brown rice flour, wheat, etc., it is required to improve the active oxygen scavenging ability for different foods.

  In particular, when trying to produce foods with high active oxygen scavenging ability based on soybeans, not only can the active oxygen scavenging ability be improved, but also how to remove the unpleasant odors and unpleasant tastes of soybeans, resulting in excellent taste. Manufacturing food is also a problem. Moreover, in the production of powdered foods, there is a problem of how to produce granules with good dispersibility in water at low cost without reducing the taste and active oxygen scavenging ability.

  The present invention has been made in view of the above-described circumstances, and provides a novel edible powder composition having a high active oxygen scavenging ability, and an edible powder composition mainly composed of soybean, which has an unpleasant odor of soybean. Another object of the present invention is to provide a method for producing a granular edible powder composition that reduces unpleasant taste and has high active oxygen scavenging ability.

  Since isoflavones contained in soybeans are a kind of substance called polyphenols, the present inventors have been extensively researching on the active oxygen scavenging ability of polyphenol-containing foods. Along with soybeans, tea leaves such as sesame seeds and matcha are also frequently consumed, but they are known as foods containing polyphenols such as lignan and catechin, respectively. However, as will be described later, according to the measurement by the present inventors, the active oxygen scavenging ability of soybeans and sesame was relatively low compared to that of tea leaves. As the present inventors proceed with further detailed research on the active oxygen scavenging ability of these foods, tea leaf powder and soybean powder, tea leaf powder and sesame powder two-component mixed system, tea leaf powder and soybean powder and sesame powder In the three-component mixed system, it has been found that there is a region where the active oxygen scavenging ability is remarkably higher than that of the tea leaf powder alone in the mixing ratio. That is, it was found that a synergistic effect in the direction of increasing the active oxygen scavenging ability was remarkably exhibited between tea leaves and soybeans, and tea leaves and sesame, thereby completing the present invention.

Methods for comparing active oxygen scavenging ability of foods include (1) SOD activity measurement to evaluate superoxide scavenging ability compared to superoxide dismutase (SOD) ability, (2) DPPH (1,1-diphenyl- 2-free radical scavenging ability evaluated compared to radical scavenging ability of (2-picrylhydrazyl) radicals, and (3) comparing chemiluminescence intensity when active oxygen reacts (usually based on the active oxygen scavenging ability of gallic acid) Methods such as measurement of XYZ active oxygen scavenging ability to be evaluated are known. The active oxygen, as a typical, superoxide radical (O ₂ ^-), hydroxyl radical (HO ·), there are such as hydrogen peroxide (HOOH), XYZ scavenging activity measurements (3), There is a feature that the scavenging ability against hydrogen peroxide, which is difficult by the methods (1) and (2), can be easily evaluated. In consideration of such characteristics, the present inventor adopted the method (3) and measured the active oxygen scavenging ability of various foods.

  In particular, as represented by tea leaves, there are many beverages containing a large amount of polyphenols that have excellent active oxygen scavenging ability, such as matcha tea, green tea, soy milk, cocoa, and their mixtures. In the process of measuring the active oxygen scavenging ability, the present inventors have found that the active oxygen scavenging ability is remarkably increased in a mixed system of tea leaf powder and soybean powder and tea leaf powder and sesame powder. Although soybean powder and sesame powder also have active oxygen scavenging ability, they are not necessarily significantly larger than tea leaves. For example, the active oxygen scavenging ability of soybean powder was 1/22 of matcha, and that of sesame (white sesame) powder was 1/16 of matcha. However, when each was mixed, for example, the active oxygen scavenging ability of a mixed system of 75% by weight of soybean powder and 25% by weight of green tea increased to 170% (1.7 times) in the case of green tea alone. Moreover, that of the mixed system of 75% by weight of sesame and 25% by weight of Matcha increased to 130% (1.3 times) that of Matcha alone. In other words, although soy powder and sesame powder each have a very small ability to scavenge active oxygen, when powdered green tea is added, it exhibits a greater ability to scavenge active oxygen than powdered green tea alone, that is, soy powder and powdered tea, It was discovered that a synergistic effect works between sesame powder and matcha tea to enhance the ability to scavenge active oxygen. The active oxygen scavenging capacity enhanced by this synergistic effect is 5.9 times that of soybean powder and matcha, assuming that there is no synergistic effect, and 4.4 times that of sesame powder and matcha. I found out that

  Tea leaves are originally characterized by having a great ability to eliminate active oxygen. The discovery of the present inventors is characterized in that an active oxygen scavenging ability exceeding the value of tea leaves alone can be obtained by adding a small amount of tea leaves to soybean powder. The amount of tea leaves required to exceed the active oxygen scavenging ability of tea leaves alone was about 10% by weight or more for soybean powder and about 15% by weight or more for sesame powder.

  The tea leaves, soybeans and sesame used in the present invention are preferably processed into fine powders as components of the composition. Since soybeans and sesame contain a lot of oil and fat, they have the property that it is difficult to make fine powder compared to tea leaves, so it is not necessary to prepare the particle size of each component, and the particle size is not particularly limited. . However, when used for edible purposes, the average particle size is desired to be in the range of 5 to 200 μm, preferably 50 μm or less, considering the throat, texture and taste.

  A composition comprising tea leaves, soybeans, and sesame powder is prepared as follows. First, the fine powder of each component used as a raw material is mixed in a predetermined ratio, and is heated to 110 ° C. to 130 ° C., preferably 110 ° C. to 120 ° C. in superheated steam for 15 seconds to 180 seconds, preferably 30 seconds to 60 seconds. Expose for seconds. During this time, the fine particles of each component powder form a lump that is loosely bonded to each other. When this is crushed, a granular powder is obtained. By performing this treatment, it is possible to greatly improve the dispersibility of the powder in water, which becomes a problem when the fine powder mixture is used as a raw material for beverages. Here, if an appropriate amount of sugar or salt is added to the mixture prior to the superheated steam treatment, a lump can be formed by exposure to superheated steam in a shorter time. The obtained granular powder is commercialized as a food by subjecting to the seasoning process described below.

  Typical examples of tea leaves include green tea as non-fermented tea and black tea as fermented tea. Examples of green tea include gyokuro, kabusecha, and sencha, which have different flavors depending on the cultivation method. Of these, green tea made from tencha tea is finely suited to the spirit of the present invention. Soybeans include kinako flour that has been roasted with raw soybean grains, inactivated by digestion-inhibiting enzymes (for example, trypsin inhibitor) and then deactivated after making raw soybean grains fine powder, soy milk and okara Powdered soymilk, okara powder, etc., in which a soybean-derived solid material obtained by drying is made into a fine powder are effective. Moreover, although there is no limitation in particular about soybean varieties, when importance is attached to a taste, the thing of the lipoxygenase complete deletion | deletion seed | species which does not generate | occur | produce the soybean unique peculiarity is especially good. The sesame may be white sesame, black sesame or gold sesame. However, when importance is attached to the color tone of the composition obtained by mixing with tea leaves and soybeans, it is necessary to select carefully. In addition, since sesame is particularly rich in fats and oils, it is necessary to use a freeze pulverization method or the like when processing fine powder after roasting and pay particular attention to the temperature rise in the pulverization process.

  The composition referred to in the present invention comprises soy and tea leaves, sesame and tea leaves, and soy and sesame and tea leaves as basic components, but this is particularly hindered by the addition of other components to adjust the taste for food. is not. Various sugars as sweetness, salts such as salt, starches, various milk powders, seasonings, thickeners as processing aids, swelling agents and the like can be added as appropriate. In addition, soybeans, sesame and tea leaves each contain a wide variety of nutritional components, and by combining these, the nutritional balance as a food can be further improved. If I dare point out, vitamin D is commonly lacking, so it is very effective to make up for it. As a method of using the edible powder composition obtained in the present invention, it can be directly dissolved in water and milk to make a beverage. Furthermore, it can be mixed with raw materials such as soup, ice cream, sherbet and yogurt, wheat flour, rice flour and other edible powders and used as raw materials for bread, noodles, cakes and biscuits.

  Specifically, the edible powder composition according to the present invention is characterized in that 10% by weight or more of tea leaf powder is added to soybean powder in a mixed system with soybean powder.

  In the present invention, by adding 10% by weight or more of tea leaf powder (for example, green tea powder) to soybean powder, the active oxygen scavenging ability exceeding the single active oxygen scavenging ability of soybean powder and tea leaf powder is exhibited. Can do.

  The edible powder composition according to the present invention is characterized in that 15% by weight or more of tea leaf powder is added to the sesame powder in a mixed system with the sesame powder.

In addition, the edible powder composition according to the present invention is a mixture of soybean powder and sesame powder, to which tea leaf powder is added at 10% by weight or more with respect to soybean powder and 15% by weight or more with respect to sesame powder. It is characterized by becoming.
In the present invention, the active oxygen scavenging ability is higher than that of each powder alone.

  Furthermore, the granular edible powder composition according to the present invention is obtained by exposing the mixture of the above powders to superheated steam at a temperature of 110 ° C. to 130 ° C. under atmospheric pressure for 30 seconds to 180 seconds, and then crushing. It is characterized by being obtained.

  In the present invention, granules excellent in water dispersibility can be obtained without significantly reducing the active oxygen scavenging ability.

  In the method for producing a granular edible powder composition according to the present invention, 25 to 60% by weight of tea leaf powder is added to soybean powder of a lipoxygenase-completely deficient species, and the temperature is 110 ° C. to 130 ° C. It is characterized by crushing this agglomerated material after heating and drying with atmospheric superheated steam at 15 ° C. for 15 seconds to 180 seconds to obtain the agglomerated material.

  In the present invention, granules can be produced while maintaining high active oxygen scavenging ability due to the synergistic effect of soybean powder and tea leaf powder.

  In addition, in the method for producing a granular edible powder composition according to the present invention, a lipoxygenase-completely deficient soybean powder is heat-dried with superheated steam at a temperature of 130 ° C. to 250 ° C. under atmospheric pressure for 30 seconds to 300 seconds. After pulverization again, 25% to 60% by weight of tea leaf powder is added to the pulverized soybean and exposed to superheated steam at a temperature of 110 ° C. to 130 ° C. for 15 seconds to 180 seconds. And pulverized after drying.

  In the present invention, the soybean powder is once subjected to a heat drying treatment with superheated steam at a relatively high temperature (130 ° C. to 250 ° C., preferably 160 ° C. to 230 ° C.), and then the tea leaf powder is added. It is exposed to superheated steam at 130 ° C (preferably 110 ° C to 120 ° C) to form an agglomerated product, which is then crushed into granules, reducing the high active oxygen scavenging ability due to the synergistic effect of soybean powder and tea leaf powder. The granule excellent in the taste can be produced without making it. In particular, powdered soybeans are heated and dried with the above-mentioned relatively high-temperature superheated steam, so the soybean grains are prevented from becoming a powdered state and better in taste compared to pulverizing them after heat drying. Can be realized.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to manufacture the edible powder composition which used the soybean, the sesame, and the tea leaf, and improved the active oxygen scavenging ability by these synergistic effects. Moreover, in the edible powder composition mainly composed of soybean, the unpleasant odor and unpleasant taste of soybean can be reduced, and further, the granular edible powder composition can be efficiently produced without using an edible adhesive. .

  Hereinafter, the contents and effects of the present invention will be described by way of examples, but the scope of the present invention is not limited thereto.

[Examples 1-2 and Comparative Examples 1-3]
This example and comparative examples are shown in Table 1.

  As the soybean powder, the whole lipoxygenase-deficient soybean “Elster” was ground and ground without separating the seed coat to obtain a fine powder (average particle size 28 μm). As the sesame powder, a frozen pulverized product of white sesame was purchased and used as it was. Matcha green tea from Shizuoka was purchased and used as it was. After mixing these in a predetermined ratio, they were treated with superheated steam at 120 ° C. for 45 seconds, and the resulting agglomerated material was crushed to obtain a granular powder.

  The active oxygen scavenging ability was evaluated by measuring the XYZ-based active oxygen scavenging ability. In the sample (Y), soybean, sesame and matcha were mixed so that the total amount was 50 mg for the single sample and 50 mg for the mixed sample. The active oxygen species (X) was 196 mM hydrogen peroxide, the reaction mediator (Z) was potassium hydrogen carbonate-saturated 360 mM acetaldehyde, and the weak luminescence measuring apparatus was a Hamamatsu Photonics ARGAS 50 weak luminescence measuring system. In the measurement, 200 μL each of X and Z reagents were put in a well plate and exposed for 10 minutes to obtain a luminescence image. The active oxygen scavenging ability of each sample was shown as the specific activity by obtaining the specific intensity when the emission intensity of 1 mM (200 μL) of gallic acid was 100. That is, the specific activity is obtained by the following formula.

  Specific activity = (luminescence intensity of sample) / (luminescence intensity of gallic acid) × 100

  The specific activities of each sample of soybean, sesame and matcha and mixed samples of soybean-matcha and sesame-matcha are shown in the table. It is clear that a synergistic effect is working because a significantly greater specific activity is obtained in the mixed sample and is greater than any single sample.

[Examples 4 to 10 and Comparative Examples 3 to 5]
This Example and Comparative Example are shown in Table 2.

  Two-component or three-component mixed samples were prepared using soybeans, sesame seeds, and green tea as component materials, and the specific activities obtained are shown in the table. Except for the soybean-sesame mixed system shown as a comparative example, a large specific activity was obtained in all cases. Moreover, since those values are all larger than matcha alone, it is clear that a synergistic effect is working. In addition, it is thought that the synergistic effect does not work in the soybean-sesame mixed system.

  Based on the measured specific activity values of Examples 1 to 10 and Comparative Examples 1 to 5, the relationship between the mixing ratio of the mixed system composed of soybean-sesame-matcha tea and the specific activity is shown in FIG. Here, the specific erasing ability (specific activity) of the areas A to K shown in the graph is shown as a numerical value on the right side. In addition, assuming that the vertices of each triangle are 100% soybean, sesame and matcha tea, the relationship between specific erasing ability and the mixing ratio is plotted by dividing into four equal parts.

  From this figure, the specific activity of the mixed system is larger than that of Matcha alone when the proportion of Matcha is 10% by weight or more with respect to soybean and 15% by weight or more with respect to sesame (AE). Recognize.

[Example 11 and Comparative Examples 6 to 11]
Table 3 shows this example and a comparative example.

 Wasanbon was added as a sweetener to the soybean-sesame-matcha mixed system to obtain a powder for beverages. The specific activity of this product was compared with that of a commercial beverage. From the table, it can be seen that the active oxygen scavenging ability of the soybean-sesame-matcha mixed system is extremely large.

[Examples 12 to 15]
Table 4 shows this example and a comparative example.

  It is obtained by adjusting a fine powder composition of soybean (35% by weight) -white sesame (18% by weight) -matcha tea (22% by weight) -maple sugar (25% by weight) and exposing it to superheated steam under the following conditions. The lump was crushed to obtain a granular powder. In order to evaluate their solubility (dispersibility) in water, 5 g of a sample was added to 100 ml of water so as to sprinkle on the water surface. In Examples 12 to 15, any sample naturally dropped into water in a short time without being stirred (evaluation = good). On the other hand, the sample of Comparative Example 12 that was not subjected to the superheated steam treatment not only had a long time of floating on the water surface, but part of the sample did not fall into the water while remaining floating (evaluation = bad).

It is explanatory drawing of the relationship between the mixing ratio and specific activity of the mixing system which consists of a soybean-sesame-matcha tea by the Example of this invention.

Claims (6)

  An edible powder composition obtained by adding 10% by weight or more of tea leaf powder to soybean powder in a mixed system with soybean powder.   An edible powder composition obtained by adding 15% by weight or more of tea leaf powder to sesame powder in a mixed system with sesame powder.   An edible powder composition comprising, in a mixed system of soybean powder and sesame powder, tea leaf powder which is 10% by weight or more with respect to soybean powder and 15% by weight or more with respect to sesame powder.   The granular form according to any one of claims 1 to 3, which is obtained by exposing the mixture of each powder to superheated steam at a temperature of 110 ° C to 130 ° C under atmospheric pressure for 30 seconds to 180 seconds, and then pulverizing. Edible powder composition.   25% to 60% by weight of tea leaf powder is added to soybean powder of a lipoxygenase-completely deficient species, and exposed to superheated steam at a temperature of 110 ° C. to 130 ° C. under atmospheric pressure for 15 seconds to 180 seconds. A method for producing a granular edible powder composition, wherein the agglomerated product is crushed after making the agglomerated product.   The soybean powder of the lipoxygenase-completely deficient species was heat-dried under atmospheric pressure for 30 seconds to 300 seconds with superheated steam at a temperature of 130 ° C. to 250 ° C., and then pulverized again, and 25% by weight based on the pulverized soybean The taste is improved by adding ~ 60% by weight of tea leaf powder, exposing it to superheated steam at a temperature of 110 ° C to 130 ° C for 15 seconds to 180 seconds to form a lump, drying and then crushing. A method for producing a granular edible powder composition.