JP2008199918A - Functional food containing powder of pedaliaceae plant and producing method thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a functional food which allows the sufficient and efficient ingestion of nutritional components such as dietary fibers and polyphenols. <P>SOLUTION: A functional food includes powder of at least one of a leaf and stem in Pedaliacec plants. In particular, sesame young leaf is preferably utilized. For instance, the sesame young leaf powder is powdered by cooling, drying and pulverizing sesame young leaf subjected to heat treatment. Food containing the sesame young leaf powder obtained in such a manner sufficiently contains dietary fibers and polyphenols, thereby serving as an excellent functional food. Such a functional food also has an excellent superoxide-eliminating activity useful in prevention of oxygen disorder. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a functional food containing sesame plant powder and a method for producing the same.

  In recent years, adult diseases such as arteriosclerosis, stroke, myocardial infarction, cancer, diabetes, and dementia are increasing, and their prevention and treatment are attracting attention as major issues in the clinical field. And it has been reported that active oxygen such as superoxide, hydrogen peroxide and hydroxy radical generated in vivo, and lipid peroxide are deeply involved in many of these diseases.

  In the living body, in the process of oxygen consumption, active oxygen and lipid peroxide are constantly generated, and the generation amount increases especially when the energy consumption is high. For this reason, in the living body, for example, enzymes such as superoxide dismutase (SOD) and catalase, antioxidant vitamins E and C, etc. exist as a defense system for eliminating these active oxygen and lipid peroxide. Yes. However, when suffering from oxygen disorder, the repair function by the defense system as described above works at a young age, but as the repair function decreases with age, as a result, the above-mentioned diseases Is believed to occur.

  Therefore, it has been widely attempted to prevent and treat adult diseases by daily ingesting substances effective for protecting oxygen disorders. Examples of such substances include polyphenols such as catechin, tannin, and flavonoid. Polyphenols have been reported to exhibit antioxidant, antibacterial and antiviral effects and are effective in preventing arteriosclerosis and aging and preventing carcinogenesis. For this reason, foods using green tea or green tea containing polyphenols are attracting attention as health foods for preventing oxygen damage.

  In addition, the leaves of green plants such as barley, kale and tomorrow contain dietary fibers, polyphenols, etc., for example, powders obtained by pulverizing these leaves are used as health foods (Patent Documents 1 to 3). 7).

However, the content of polyphenols such as catechin is not constant in green tea and matcha tea. For this reason, when adding green tea or matcha tea to foods, an extract concentrate is usually added. On the other hand, when barley or kale leaves are ingested, a sufficient amount of dietary fiber can be ingested, but polyphenol intake is not sufficient. Thus, the natural food which fully contains both polyphenols, such as catechin, and dietary fiber has not been discovered.
Japanese Patent No. 3664436 Japanese Patent No. 3430130 Japanese Patent No. 2544302 Japanese Patent No. 3430126 Japanese Patent No. 3171526 Japanese Patent No. 3138332 Japanese Patent No. 3091757 Chuyaku Dictionary, First Edition, Shogakkan, 1985

  Then, an object of this invention is to provide the functional food which can fully and efficiently ingest nutritional components, such as a dietary fiber and polyphenol.

  The functional food of the present invention is a functional food containing plant powder, wherein the plant powder is a powder of at least one of leaves and stems of a sesame plant.

The method for producing a functional food according to the present invention is a method for producing a functional food containing plant powder, and the following steps (A) to (D) for preparing at least one powder of leaves and stems of a sesame plant It is characterized by including.
(A) Step of heat treatment using at least one of leaves and stems of sesame plant as raw material (B) Step of cooling raw material after heating (C) Step of drying raw material after cooling (D) Raw material after drying Crushing process

  The present inventors have found that the powders of leaves and stems of sesame plants contain sufficient nutrient components such as plant fibers and polyphenols and are excellent in SOD activity, and have reached the present invention. These points are the facts found by the present inventors for the first time. Since ancient times, among sesame seeds have been widely eaten as foods excellent in nutrition and taste. However, sesame leaves and stems are not generally consumed. For example, sesame leaves have only been decocted in China due to the effect of alleviating irritation of diarrhea and diarrhea (Non-patent Document 1). For this reason, sesame leaves and stems were discarded. However, as a result of intensive studies, the present inventors have found that the sesame family plant leaves and stems are excellent in nutritional components and SOD activity as described above. Furthermore, when a leaf or stem is decocted, for example, only ingredients that are eluted in water can be ingested. By containing it, it is possible to ingest nutrient components such as plant fibers and polyphenols sufficient as functional foods. Therefore, it can be said that the functional food of the present invention containing powders of leaves and stems of sesameaceous plants is a very useful food. Moreover, since the powder of the leaf and stem of a sesame plant is excellent also in SOD activity, it can be said that the functional food of this invention is useful also in prevention of an oxygen disorder, for example.

  As described above, the functional food of the present invention includes at least one powder of leaves and stems of a sesame plant (hereinafter also referred to as “sesame plant powder”). The functional food of the present invention only needs to contain powder of at least one of the leaves and stems of the sesame plant, and the form and composition thereof are not limited, for example. In the present invention, the type of sesame plant is not limited. For example, sesame (sesame, scientific name: Sesamum indicum) can be mentioned.

  The functional food of the present invention preferably contains a powder of leaves of a sesame plant, more preferably a powder of young leaves, and still more preferably a powder of young leaves of sesame. Further, in the present invention, the young leaf is not particularly limited, for example, a leaf before attaching a fruit, preferably a leaf when a sesame plant has grown to a height of about 20 to 50 cm, More preferably, it is a leaf when the height of the sesame plant has grown to 30 to 40 cm.

  The powder of the sesame plant may be obtained by pulverizing at least one of leaves and stems. Although the manufacturing method is not limited, for example, it can be prepared by a manufacturing method described later. For example, sesame plant powder (for example, sesame young powder) contains, for example, polyphenol, dietary fiber, various vitamins (vitamin A, vitamin B2, vitamin C, vitamin E, etc.), folic acid, lutein and the like. . Especially, polyphenol considered to be important for prevention of oxygen damage contains, for example, about 1000 to 2500 mg per 100 g of sesame young leaf powder, and dietary fiber contains, for example, about 30 to 65 g per 100 g of sesame young leaf. Moreover, the said sesame young leaf powder shows the outstanding superoxide scavenging activity, for example. The unit of superoxide scavenging activity is, for example, J. M.M. It corresponds to the unit (J. Biol. Chem. 244, 6049 (1969)) defined by Mike Cord and I Friedvic.

  The powder of the sesame plant is preferably, for example, about 100 mesh (particle size 148 to 152 μm) 90% to 1000 mesh (particle size 13 to 18 μm) 50%, more preferably 200 mesh (particle size 74). ˜75 μm) 90% ˜1000 mesh (particle size 13˜18 μm) about 50%. If it is a powder of such a particle size, when it is set as a powder drink, for example, the food which is good in palatability and excellent in palatability can be provided. The particle diameter (particle diameter) is a particle diameter represented by the mesh size of the test sieve (size of the screen mesh) measured by a sieving method, and can be measured based on JIS Z 8901. Further, 100% 90% means that 90% (volume%) of the whole passes through the mesh (fine) of a 100 mesh screen.

  In the functional food of the present invention, the addition ratio of the powder of the sesame plant is not particularly limited, and can be appropriately determined according to, for example, the form, the desired intake per time or per day, and the like. The intake amount of the sesame plant powder (eg, sesame young leaf powder) is not limited, but the intake amount per day for an adult is, for example, 100 to 50 g.

  The form of the functional food of the present invention is not limited, and may be a sesame plant powder itself, and examples thereof include granules, granules, tablets, capsules, and pastes. In such a form, the intake of the powder of the sesame plant is further facilitated. The method for ingesting the functional food of the present invention is not limited, and may be eaten as it is, or dissolved or suspended in beverages such as water, hot water and milk depending on the form and preference. .

  The functional food of the present invention may further contain additives such as excipients, extenders, binders, thickeners, emulsifiers, colorants, flavors, food additives, seasonings, and the like. For example, any one kind or two or more kinds of additives may be used. Moreover, the addition amount of the additive in the functional food of the present invention is not limited. By adding these additives, a food with excellent palatability and stability can be provided.

  The functional food of the present invention preferably further contains at least one leaf powder selected from soybean leaves, barley leaves, kale leaves, tomorrow leaves, mulberry leaves and tea leaves (matcha tea). Among these, soybean leaf powder is particularly preferable.

Next, as described above, the method for producing a functional food of the present invention includes the following steps (A) to (D) for preparing (manufacturing) at least one powder of leaves and stems of a sesame plant. Features.
(A) Step of heat treatment using at least one of leaves and stems of sesame plant as raw material (B) Step of cooling raw material after heating (C) Step of drying raw material after cooling (D) Raw material after drying Crushing process

  Hereinafter, the production method of the present invention will be described with an example using young sesame leaves as a raw material. The present invention is not limited to this.

  First, the sesame young leaves are cut. Specifically, for example, it is preferable to collect young leaves from sesame grown to a height of about 20 to 50 cm, and more preferably from sesame grown to a height of 30 to 40 cm. The sesame young leaves cut at such a stage, for example, have a low water content, so that a better yield can be secured in the pulverization step described later (for example, a yield of about 7% when the raw material is 100%). Sesame varieties are not limited, and examples thereof include white sesame, black sesame and gold sesame (tea sesame).

  Next, the young sesame leaves are washed. It is preferable to wash the sesame young leaves that have been cut off immediately. In this washing step, for example, young sesame leaves are put into a water tank containing water to remove foreign matters such as mud.

  Subsequently, the sesame young leaves after washing are subjected to heat treatment (step A). This heat treatment is a so-called blanching treatment. By the heat treatment, for example, it is possible to prevent the color of the sesame young leaves finally obtained from changing over time. The heat treatment of the sesame young leaves is performed, for example, by putting water in a heating kettle and heating to a certain degree, and then charging and heating the washed sesame young leaves. The input amount of the sesame young leaves is not particularly limited. A processing aid may be further added to the water. As the processing aid, conventionally known ones such as salt and baking soda can be used. For example, a desired amount may be appropriately added according to the weight of water. By adding the processing aid, for example, it is possible to prevent the temperature of heated water from decreasing and the green color of sesame seedlings can be prevented. The heating temperature is, for example, 60 to 200 ° C., and the heat treatment time is, for example, 60 to 240 seconds. By performing the heat treatment under such conditions, for example, it is possible to suppress the elution of water-soluble components in sesame young leaves into water. Moreover, since a sesame young leaf has stickiness, it is preferable to heat-process, for example, without cutting.

  A cooling process is performed to the sesame young leaf after heat processing (B process). The cooling treatment is preferably performed immediately after the heat treatment is completed. The cooling treatment can be performed, for example, by putting the young sesame leaves after the heat treatment into a cooling pot filled with cold water and immersing them. The cold water is preferably, for example, 25 ° C. or less, and more preferably ice water. The input amount of the sesame young leaves is not particularly limited. Although the immersion time in cold water is not limited, it is, for example, about 60 to 180 seconds. This cooling step is preferably performed a plurality of times, for example, by changing the cold water, and specifically, it is preferably performed twice in total. The adhesive component contained in the sesame young leaves is easy to use, for example, heat, but by cooling multiple times in this way, for example, the adhesive component can be sufficiently cooled.

  Next, the chilled young sesame leaves are dehydrated. The method of the dehydration process is not limited at all, and a conventionally known method can be adopted, and for example, it can be performed using a centrifuge or the like. As a result, for example, the time for the subsequent drying process can be shortened. The moisture value of the sesame seed leaves can be measured by, for example, a moisture meter (trade name Mx-50, manufactured by A & D Corporation) (hereinafter the same). In addition, you may use the cooled sesame young leaf for the following drying process, without performing this dehydration process.

  Subsequently, the dried sesame young leaves or the dehydrated sesame young leaves are dried. A conventionally well-known method can be employ | adopted for a drying process, For example, the dryer provided with the rotating drum etc. can be used. Although it does not restrict | limit as drying conditions, Temperature is 40-120 degreeC, for example, and processing time is about 10 to 100 hours, for example. By this drying treatment, it is preferable to dry the sesame young leaves until the water value becomes, for example, 4 to 8%.

  The dried sesame young leaves are sorted by wind. Thereby, for example, sesame young leaves and other parts (for example, branches (petiole) parts) can be selected. Moreover, the metal substance etc. which are mixed in the processed material containing a sesame young leaf can also be removed. For the wind sorting, for example, a conventionally known wind sorter can be used. In addition, although this embodiment is an example which uses a sesame young leaf, as mentioned above, it is not limited to this, For example, the mixture of the leaf and stem (for example, including a petiole part) of a sesame plant is mentioned later. It is good also as a powder containing both by using for the pulverization process to perform.

  Next, the selected sesame young leaves are pulverized (step D). Thereby, the powder of a sesame young leaf can be manufactured. The method of the pulverization treatment is not limited, and can be performed using, for example, a stone mortar. The powder of sesame seed leaves is, for example, preferably about 100 mesh 90% to 1000 mesh 50%, more preferably about 200 mesh 90% to 1000 mesh 50%. If it is a sesame young leaf powder of such a particle size, when used as a powdered drink, for example, it is possible to provide a food that has a good taste and excellent palatability.

  Moreover, when using the obtained sesame young leaf powder for a food finally as mentioned above, it is preferable to give a sterilization process, for example. The sterilization treatment is not limited and includes microwave sterilization and steam sterilization.

  The sesame young leaf powder produced in this way is excellent in nutrient components and superoxide scavenging activity as described above, and the green color of the sesame young leaf is maintained and has a good flavor. For this reason, the obtained sesame young leaf powder is extremely useful as a functional food and as a raw material for functional food.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further more concretely, this invention is not limited to these.

(Manufacture of sesame young leaf powder)
Young leaves were cut from sesame seeds having a height of about 30 to 40 cm and put into a water tank in which water was stored to remove foreign matters such as mud that were visually confirmed. The washed sesame seed leaves were heated at 90 ° C. for 120 seconds, and then immediately transferred to a cooling kettle containing ice water, and the cooling treatment for 120 seconds was repeated twice. The sesame young leaves were centrifuged and dehydrated. The dehydrated sesame young leaves were put into a badge-type dryer and dried at 60 ° C. for 40 hours. The water value of the sesame young leaves after the drying treatment was 5.9%. The dried young sesame leaves were sorted into a leaf portion and a branch (petiole) portion using a wind power sorter. The obtained leaves were pulverized to 1000 mesh 50%, and the sterilized product was sterilized by the above sterilization treatment. This was sesame young leaf powder.

(Comparative Example 1)
(Manufacture of young barley powder)
Young barley leaves were cut from barley grown to a height of about 35 cm, and barley young leaf powder was produced in the same manner as in Example 1.

(Comparative Example 2)
(Manufacture of kale powder)
Young leaves were cut from kale having a height of about 35 cm, and kale powder was produced in the same manner as in Example 1.

  About the powder obtained in Example 1 and Comparative Examples 1 and 2, each nutrient component analysis and measurement of superoxide elimination activity were performed (analysis by the Japan Food Analysis Center). These results are shown in the table below. The measuring method of each component is as shown in the following table, and was performed based on a known method.

  As shown in Table 1, the sesame young leaf powder of Example 1 has the same level of dietary fiber as the barley young leaf powder of Comparative Example 1 and the kale young leaf powder of Comparative Example 2, and is a comparative example. About 1 time as many polyphenols as 1 were contained. Moreover, the superoxide scavenging activity of the sesame young leaf powder of Example 1 was extremely high, about 20 times that of Comparative Example 1 and about 2.4 times that of Comparative Example 2. Therefore, if it is a foodstuff containing a sesame young leaf powder, it will become possible to ingest these nutritional components very efficiently.

  Thus, according to this invention, the functional food which can fully and efficiently ingest dietary fiber and polyphenol can be provided, and it is very useful as a health food.

Claims (10)

  A functional food containing plant powder, wherein the plant powder contains at least one powder of leaves and stems of sesame plants.   The functional food according to claim 1, wherein the plant powder is a powder of young sesame leaves.   The functional food according to claim 1 or 2, wherein the form of the functional food is selected from granular, granular, tablet, capsule, and paste.   Furthermore, at least one selected from an excipient | filler, a bulking agent, a binder, a thickener, an emulsifier, a coloring agent, a fragrance | flavor, a food additive, and a seasoning is contained, It is any one of Claim 1 to 3 Functional food described in 1.   The functionality according to any one of claims 1 to 4, further comprising at least one leaf powder selected from soybean leaves, barley leaves, kale leaves, tomorrow leaves, mulberry leaves and tea leaves. Food. A method for producing a functional food containing plant powder, comprising the following steps (A) to (D) for preparing at least one powder of leaves and stems of a sesame plant.
(A) Step of heat treatment using at least one of leaves and stems of sesame plant as raw material (B) Step of cooling raw material after heating (C) Step of drying raw material after cooling (D) Raw material after drying Crushing process   The production method according to claim 6, wherein the raw material is sesame young leaves.   The manufacturing method according to claim 6 or 7, wherein the heating conditions in the step (A) are a heating temperature of 60 to 200 ° C and a heat treatment time of 60 to 240 seconds.   The manufacturing method according to any one of claims 6 to 8, wherein, in the step (C), the raw material is dried until the moisture value becomes 4 to 8%.   The manufacturing method as described in any one of Claim 6 to 9 including the process of dehydrating the raw material after cooling prior to the said (C) process.