JP2010130985A - Processed labiatae and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed labiatae suppressed in loss or deterioration in flavor components or pigment components, and to provide a food product utilizing the processed product. <P>SOLUTION: The processed labiatae is such that (-a)×(-a)/b derived from color levels (a) and b measured by a color difference meter accounts of 4-15, and polyphenol oxidase activity is 0.1 unit/2.5 mg or below (in terms of dried weight). The food productis produced by using the product. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a processed Lamiaceae plant product in which loss and deterioration of flavor components and pigment components are suppressed, a method for producing the same, and a food product using the processed product.

  Lamiaceae plants are edible to the extent that almost all of them are leaves, ears, seeds, and seeds, and because they have unique essential oil components, they are often used for aromatic purposes. However, in the raw state, it can be stored only for a few days after collection, and industrial use is difficult.

  Therefore, for effective use of Lamiaceae plants, there is a method that is mechanically ground using a mixer or the like to form a liquid, pasty, or powdered processed product. There is a problem that discoloration or flavor deterioration occurs due to heat during crushing or the metal blade of the mixer, or discoloration occurs due to the enzyme of the plant itself. For this reason, there is a method (Patent Document 1) in which flavored vegetables containing Lamiaceae plants such as basil are blanched and then frozen and pulverized while frozen. However, when this method is applied to the production of processed Lamiaceae plant products, the preferable flavor peculiar to raw Lamiaceae plants deteriorates by branching raw leaves, and Lamiaceae that satisfies all flavors and colors. There are no processed plant products.

  In addition, as an effective method of using vegetables, spices, and tea leaves, a method of grinding after soaking in alkaline warm water (Patent Document 2), mechanical pulverization and action of intercellular substance-degrading enzymes such as pectinase, protopectinase, and cellulase. In combination, plants are made into processed products such as liquids, pastes, and powders (Patent Documents 3 to 6). However, when processing Lamiaceae plants by these methods, the flavor is deteriorated by the blanching treatment, and plant cells are destroyed during mechanical grinding, and the flavor components and pigment components contained in the cells are lost or deteriorated. In other words, the quality deteriorates and cannot be applied to a method for processing Lamiaceae plants.

  Further, as a method of processing a plant without mechanically pulverizing, the plant is subjected to alkaline treatment after branching and then subjected to enzyme treatment (Patent Document 7), and the plant is frozen and then subjected to reduced pressure. There are a method of introducing an enzyme solution into a plant without cutting it (Patent Document 8), a method of making a spice a single cell by causing protopectinase to act on the spice (Patent Document 9), and the like. However, in Lamiaceae plants, it is very difficult to introduce enzymes by blanching and freezing, and it takes a long time for enzymatic degradation, and cells are destroyed by prolonged enzyme treatment, and flavor components and pigment components This method cannot be applied to the method of processing Lamiaceae plants.

Accordingly, it is expected to provide a processed Lamiaceae plant product in which the loss and deterioration of flavor components and pigment components are suppressed, and a production method thereof.
JP-A-6-7080 JP 2007-135534 A JP-A-6-105661 JP 2008-17705 A JP-A-6-62796 JP-A-61-162150 JP-A-9-75026 JP 2003-284522 A JP-A-7-23732

  An object of the present invention is to provide a processed Lamiaceae plant product in which the loss and deterioration of flavor components and pigment components are suppressed, a method for producing the same, and a food product using the processed product.

  As a result of intensive studies to solve the above problems, the present inventors have found that processed processed products of Lamiaceae plants that have been single-celled per gram of dry weight by enzyme treatment have lost and deteriorated flavor components and pigment components. It was suppressed and it discovered that it could utilize for various foodstuffs, and came to complete this invention.

  That is, in the first aspect of the present invention, (−a) × (−a) / b calculated from chromaticity a and b measured with a color difference meter is 4 to 15, and polyphenol oxidase activity is 0.1 unit. It relates to a processed Lamiaceae plant product that is /2.5 mg or less (in terms of dry weight). A preferred embodiment relates to the processed Lamiaceae plant product as described above, which has been unicellularized to 10,000 to 10 million cells per gram of dry weight by enzyme treatment. The second aspect of the present invention relates to a method for producing a processed Lamiaceae plant product, characterized by heat-treating a raw Lamiaceae plant having polyphenol oxidase activity under deoxidation to inactivate polyphenol oxidase. A preferred embodiment relates to a method for producing a processed product of the family Lamiaceae as described above, characterized in that the raw material is a portion from which the stems and buds of the Lamiaceae plant in a raw state are removed. More preferably, the heat treatment is performed at 100 to 130 ° C. for 45 to 90 seconds, and the method for producing a processed Lamiaceae plant product as described above, more preferably, the plant in a raw state is subjected to the heat treatment. A method for producing a processed product of the family Lamiaceae as described above, characterized in that it is enzymatically decomposed under deoxygenation, particularly preferably 0.2 to 25 times the weight of a Lamiaceae plant, and a cell mainly comprising pectinase A method for producing a processed Lamiaceae plant product as described above, wherein enzyme degradation treatment is performed by introducing an interstitial substance-degrading enzyme under reduced pressure, and most preferably, the Lenaceae plant process as described above, wherein the enzyme degradation treatment temperature is 10 to 50 ° C. A method for producing a processed Lamiaceae plant product as described above, wherein the amount of intercellular substance-degrading enzyme used is 0.01 to 1.0 part by weight relative to 100 parts by weight of Lamiaceae plant, About. 3rd of this invention is related with the foodstuff using the Lamiaceae plant processed goods of the said description.

  According to the present invention, it is possible to provide a processed Lamiaceae plant product that suppresses loss and deterioration of flavor components and pigment components, a method for producing the same, and a food product using the processed product.

  Hereinafter, the present invention will be described in more detail. The processed Lamiaceae plant product of the present invention has (−a) × (−a) / b (brightness) calculated from chromaticity a and b measured with a color difference meter of 4 to 15, and polyphenol oxidase activity Is 0.1 unit / 2.5 mg or less (in terms of dry weight). In order to further suppress the loss and deterioration of flavor components and pigment components, it is preferable that the processed Lamiaceae plant product is made into a single cell of 10,000 to 10 million per 1 g of dry weight by enzyme treatment.

  The Labiatae plant used in the present invention is limited to those containing chlorophyll such as blue perilla, sweet basil, rosemary, sage, egoma, lemon balm, oregano, marjoram, thyme. The Labiatae plant is preferably used as a raw material by removing the stems and buds of the native Labiatae plant. The reason is that the stem and buds contain a lot of polyphenol oxidase, especially in the season, which contains more polyphenol oxidase, and when these are used, excessive heating is required to deactivate the polyphenol oxidase. Because there is.

  The processed Lamiaceae plant product of the present invention refers to a product obtained by subjecting the Lamiaceae plant to, for example, heating, cutting, enzyme treatment, alkali treatment, reduced pressure treatment, pressure treatment, etc. In some cases, the form may be changed such as liquid, paste, powder, or frozen.

  In the present invention, (−a) × (−a) / b is calculated from chromaticities a and b obtained by measuring a processed Lamiaceae plant with a color difference meter, and is hereinafter also referred to as fresh greenness. Fresh green degree: (-a) × (-a) / b is preferably 4-15, more preferably 4-14, and still more preferably 5-14. Fresh green degree: When (−a) × (−a) / b is 4 to 15, it is visually bright green. If it is less than 4, the color is brown and the pigment component may be lost or deteriorated. On the other hand, if it is greater than 15, the color becomes dark green and may not be visually vivid green.

  The polyphenol oxidase activity of the processed Lamiaceae plant product of the present invention is preferably 0.1 unit / 2.5 mg or less (in terms of dry weight), more preferably 0 to 0.1 unit / 2.5 mg (in terms of dry weight), and even more preferably. Is 0 to 0.05 unit / 2.5 mg (in terms of dry weight), particularly preferably 0 to 0.01 unit / 2.5 mg (in terms of dry weight). When the polyphenol oxidase activity is 0 unit / 2.5 mg (in terms of dry weight), oxidative polymerization of polyphenols possessed by Lamiaceae plants is less likely to occur, and there is little loss or deterioration of flavor components and pigment components. If the polyphenol oxidase activity is greater than 0.1 unit / 2.5 mg (in terms of dry weight), oxidative polymerization of polyphenols may occur, and loss and deterioration of flavor components and pigment components may occur. Here, the polyphenol oxidase activity of a processed Lamiaceae plant product can be measured in terms of dry weight in accordance with a method described in Journal of Japan Society for Food Science and Technology, Vol. 15, No. 5, 199-206 (1968). it can.

  When the processed Lamiaceae plant product of the present invention is converted to single cells by enzyme treatment, the number of single cells when converted to 1 g of dry weight is preferably 10,000 to 10 million, more preferably 100,000 to 10 million. More preferably, it is 1 million to 10 million. If the number of single cells is less than 10,000, flavor components and pigment components contained in the cells may be lost or deteriorated. Further, the larger the number of single cells, the better. However, the maximum number of single cells obtained by this step is about 10 million.

  In the present invention, there is no particular limitation on the method for producing processed Lamiaceae plant products, but examples are given below.

<When single cells are not treated by enzyme treatment>
First, for example, a Lamiaceae plant may be placed in a three-way pouch or a sealed container, and a space or head space that has been deoxygenated by decompression, nitrogen gas replacement, mixed gas replacement, or the like may be heated in an oil bath or the like. The heat treatment is preferably performed at 100 to 130 ° C. for 45 to 90 seconds. When the heat treatment temperature is less than 100 ° C., polyphenol oxidase cannot be deactivated, and polyphenols undergo oxidative polymerization, which may cause loss or deterioration of pigment components and flavor components. If it exceeds 130 ° C., the dye component may be lost. The heating time can be arbitrarily determined between 45 and 90 seconds depending on the plant, but if it is shorter than 45 seconds, polyphenol oxidase cannot be deactivated, and polyphenols undergo oxidative polymerization, resulting in loss of pigment components and flavor components. In some cases, the dye component may be lost if it is longer than 90 seconds.

<When single cells are made by enzyme treatment>
First, for example, place Lamiaceae plant and enzyme solution in a three-way pouch and seal it after degassing the air in the pouch with a vacuum packaging machine, or place it in a dispersion and kneading device that can decompress the Lamiaceae plant and enzyme solution, The process of returning to normal pressure after reducing the pressure is repeated to introduce the enzyme. By placing the solution under reduced pressure, the enzyme solution can penetrate into the inside of Lamiaceae plants, the time required for enzymatic degradation is greatly shortened, and the pulverization process such as mechanical grinding is not required. Can be increased. Examples of the dispersion / kneading apparatus capable of reducing the pressure include “TK Hibismix” manufactured by PRIMIX Corporation.

  After introducing the enzyme into the Lamiaceae plant under reduced pressure, the headspace of the dispersion / kneading device is deoxygenated by nitrogen gas substitution, mixed gas substitution, etc., and then stirred and treated with an anchor mixer etc. . When nitrogen gas replacement or mixed gas replacement of the head space is not performed, the enzyme treatment may be performed by weighting with a stainless steel mesh or the like so that the Labiatae plant does not float from the enzyme liquid surface. When stirring, gentle disruption can prevent cell destruction and increase the number of single cells. Although it depends on the kind of Lamiaceae, it is usually stirred under conditions of 25 to 50 rpm. The temperature at the time of stirring is preferably 10 to 50 ° C, more preferably 10 to 40 ° C, and further preferably 20 to 40 ° C. If the enzyme treatment temperature is lower than 10 ° C., the enzyme activity may be low and cannot be decomposed, or the decomposition may take a long time. If it is higher than 50 ° C., the enzyme may be deactivated and cannot be decomposed.

  A unicellularized Lamiaceae plant obtained by the enzyme treatment is heat-treated under deoxygenation to inactivate polyphenol oxidase, thereby obtaining a processed unicellularized Lamiaceae plant product. The heat treatment under deoxygenation means that the deoxygenated state may be heated in an oil bath or the like as in the case where the single cell is not performed, but when it is in the form of liquid, paste, etc. Heating with a heat exchanger or the like may be used. At this time, if a head space or a gap is generated, pressure reduction, nitrogen gas replacement, mixed gas replacement, or the like is performed.

  As an enzyme that can be used for the enzyme treatment, an intercellular substance degrading enzyme mainly composed of pectinase can be used. In order to efficiently decompose Lamiaceae plants, those originating from any of the genus Trichosporon, Rhizopus and Bacillus are preferred, more preferably those originating from the genus Rhizopus, for example, cellulosin ME (Rhizopus genus). , HIBI Co., Ltd.), Macero Team A (Rhizopus genus, Yakult Pharmaceutical Co., Ltd.), Sumiteam MC (Rhizopus genus, Shin Nippon Chemical Industry Co., Ltd.), Pectinase-GODO (Trichosporon genus, Godo Sake Co., Ltd.), Examples include pectinase XP-534NEO (Bacillus genus, Nagase Chemdex Co., Ltd.). In addition, enzymes such as cellulase, hemicellulase, phytase, and galactosidase can be used in combination with pectinase.

  In the enzyme treatment, the enzyme is preferably used in an amount of 0.01 to 1.0 part by weight with respect to 100 parts by weight of the Labiatae plant. More preferably, it is 0.05-0.5 weight part, More preferably, it is 0.1-0.3 weight part. If the amount of the enzyme used is less than 0.01 parts by weight, the enzyme may not be decomposed or may take a long time to decompose, and if it exceeds 1.0 parts by weight, the taste of the enzyme itself may appear. There is. In the enzyme treatment, it is preferable to dissolve the enzyme with water in an amount of 0.2 to 25 times the weight of the Labiatae plant. More preferably, the enzyme is dissolved with 1 to 10 times, more preferably 1 to 5 times the amount of water. If the amount of water is less than 0.2 times, the enzyme may not be uniformly introduced into the Labiatae plant and may not be decomposed. On the other hand, if the amount is more than 25 times, it may take a long time for enzymatic degradation.

  Except for the above examples, the production method can be changed as appropriate without departing from the spirit of the present invention. For example, sodium ascorbate may be added for the purpose of preventing oxidation, or an alkali agent such as sodium hydroxide or sodium bicarbonate may be added for the purpose of improving the green color. Moreover, in order to adjust to the optimal pH of the enzyme to be used, you may add an acidic agent and an alkaline agent.

  The food using the processed Lamiaceae plant product of the present invention is not particularly limited. For example, beverages such as vegetable juice, cooked foods such as pasta sauce, stew, and soup, bread and cakes such as bread, cakes, cookies, and jelly Can be used. Although there is no restriction | limiting in the usage-amount to a foodstuff, 0.5 to 10 weight% can be used.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Evaluation of fresh greenness of processed Lamiaceae plant products>
Fresh green degree of processed Lamiaceae plant product: (−a) × (−a) / b is calculated from chromaticity a and b measured with a color difference meter (manufactured by Minolta Camera Co., Ltd., color difference meter “CR-200”). did. At that time, the chromaticity is measured directly when the processed product of the Lamiaceae plant is in the form of a hole, and when the shape is processed into a liquid, paste or powder form, bubbles are formed in a glass flat petri dish (height 15 mm). It filled so that it might not enter, and measured from the top of the lid.

<Method for measuring polyphenol oxidase activity>
Measurement was performed according to the method described in Journal of Japan Society for Food Science and Technology, Vol. 15, No. 5, 199-206 (1968). That is, 2.5 ml of (−)-epicatechin solution (1.3 mg / ml) dissolved in 0.05 M phosphate buffer (pH 6.6) was used as a substrate. Next, the processed Lamiaceae plant product is filtered through a sieve having an opening of 0.5 mm and the dried weight of the filtrate is 1.5 to 3.0%, that is, the processed Lamiaceae plant product that has passed through the sieve. Was diluted with water as necessary to obtain a reaction solution A so that the amount of was 1 to 3% by weight in terms of dry weight. Next, this reaction solution A was centrifuged at 3000 rpm for 15 minutes in a centrifuge (manufactured by Hitachi Koki Co., Ltd., Hitachi small cooling centrifuge CF7D), and the supernatant was collected to obtain reaction solution B. To 2.5 ml of epicatechin solution, 0.1 g of this reaction solution B was added and mixed and reacted at 20 ° C. for 5 minutes. Then, 0.5 ml of 10% (V / V) sulfuric acid was added to stop the reaction, and 420 nm The absorbance was measured. And the activity which raises the light absorbency of 420 nm of 2.5 mg of processed Lamiaceae plant products in conversion of the dry weight of the reaction liquid A to 1 for 5 minutes was made into 1 unit (unit). In addition, the processed product of Lamiaceae plant was used after being ground with a glass homogenizer.

<Measurement of single cell number of processed Lamiaceae plants>
The number of single cells was measured using a cell counter (manufactured by Onecell Corporation) as follows. First, after arbitrarily diluting with water so that the content of the unicellularized plant food material was 1 to 3% by weight in terms of dry weight, it was filtered with a mesh having a sieve mesh of 0.5 mm, and the filtrate was recovered. Thereafter, the residue was washed with water and filtered again with a mesh having a mesh size of 0.5 mm, and the washing liquid was recovered. After repeating washing and filtration three times, the filtrate and the washing solution were combined to obtain a sample (1), and the number of single cells was counted. The sample (1) and the washed residue were combined as a sample (2), and the dry weight was measured. The obtained number of single cells was converted per 1 g of the dry weight of the sample (2) to obtain the number of single cells of the unicellularized plant food material.

<Taste evaluation>
Ten skilled panelists tasted the processed Lamiaceae plant products obtained in Examples and Comparative Examples, and averaged the results of evaluating the flavors on a 5-point scale, which were used as evaluation points. The evaluation criteria at that time were as follows. 5 points: the taste of fresh Lamiaceae plants is very good, 4 points: the taste of fresh Lamiaceae plants is good, 3 points: the flavor of fresh Lamiaceae plants is a little felt, 2 points: the smell of fermentation 1 point: Fermentation odor and wilting incense are felt strongly.

<Measurement method of color change by heating>
In order to compare the degree of deterioration and loss of the dye component, the following measurements were performed. The color change due to heating of the processed Lamiaceae plant products obtained in Examples and Comparative Examples was measured by the residual ratio of chlorophyll when the Lamiaceae plant processed products were temperature-controlled at 80 ° C. for 30 minutes in a hot water bath. In the present invention, the content of chlorophyll is evaluated by the total amount of chlorophyll a and chlorophyll b (see “Dye, Flavor, and Tissue of Plant Foods”, Ishiyaku Shuppan Publishing Co., Ltd., 1983), formula: (heating Pre-chlorophyll content-chlorophyll content after heating) / (chlorophyll content before heating) x 100 was defined as the chlorophyll residual rate (%) after heating. Chlorophyll a and b were measured with reference to the method described in Journal of the Japan Food Industry Association Vol. 39, No. 10, 926-927 (1992). That is, 0.06 g of a processed Lamiaceae plant product per dry weight is taken, 14.5 ml of acetone-hexane (4: 6) is added as an extraction solvent, and ground and extracted until uniform with a glass homogenizer. The upper layer after placing was used as a sample solution. Measure A ₆₆₃ and A ₆₄₅ of the sample solution with “UV-160A UV-visible spectrophotometer” manufactured by Shimadzu Corporation, and substitute these values into equation (1) to calculate the concentration of each dye in the sample solution. (Here, A ₆₆₃ and A ₆₄₅ are absorbances of ₆₆₃ nm and ₆₄₅ nm, respectively). Formula (1): Chlorophyll a concentration (mg / 100 ml) = 0.999 × A ₆₆₃ −0.0989 × A ₆₄₅ , Chlorophyll b concentration (mg / 100 ml) = − 0.328 × A ₆₆₃ + 1.77 × A ₆₄₅ .

<Measurement method of color change by acid>
The color change by acid of the processed Lamiaceae plant products obtained in Examples and Comparative Examples was determined by measuring the residual rate of chlorophyll after adjusting the Lamiaceae plant processed product to pH 4.0 and storing at 5 ° C. for 1 day. . In the present invention, the content of chlorophyll is evaluated by the total amount of chlorophyll a and chlorophyll b (see “Dye, Flavor, and Tissue of Plant Foods”, Medical and Dentistry Publishing Co., Ltd., 1983), formula: (pH adjustment) The previous chlorophyll content—chlorophyll content stored at 5 ° C. for 1 day after pH adjustment) / (chlorophyll content before pH adjustment) × 100 was defined as the residual ratio (%) of chlorophyll by acid. Chlorophyll a and b were measured according to the above-described method for measuring changes in color tone by heating.

<Oxidation resistance evaluation method>
The evaluation of the oxidation resistance of the processed Lamiaceae plant products obtained in Examples and Comparative Examples was carried out by placing the Lamiaceae plant processed product in a glass flat petri dish (height 15 mm) so that no bubbles would enter, and without covering. The sample was allowed to stand for 30 minutes, and then covered, and the fresh green degree measured with a color difference meter (manufactured by Minolta Camera Co., Ltd., color difference meter “CR-200”) from the top of the cover: (−a) × (−a) / When b was 4 or more, it was evaluated that there was oxidation resistance.

(Example 1) Hole-shaped sweet basil processed product 100 parts by weight of hole-shaped sweet basil from which stems and buds have been removed and 25 parts by weight of water are placed in a three-way pouch, and the air inside the pouch is removed by a vacuum packaging machine. After deaeration, the product was sealed, heated in a 110 ° C. oil bath for 60 seconds, and then immediately cooled to 25 ° C. to obtain a processed Lamiaceae plant product 1. Fresh green degree of processed Lamiaceae plant product 1: (−a) × (−a) / b, Fresh greenness after Lidoaceae plant processed product 1 is stored at 5 ° C. for 2 days: (−a) × (−a) / B and polyphenol oxidase activity (abbreviation: PPO activity) and flavor were evaluated, and the results are shown in Table 1.

(Comparative Example 1) Whole sweet basil processed product After removing the stem-like and bud parts, the whole Oita sweet basil was heated at 110 ° C for 60 seconds using a superheated steam oven, and then immediately cooled to 25 ° C. A processed plant product 2 was obtained. The obtained processed Lamiaceae plant product 2 was evaluated in the same manner as in Example 1, and the results are shown in Table 1.

(Comparative Example 2) Processed Hall-shaped Sweet Basil A processed Lamiaceae plant product 3 was obtained in the same manner as in Example 1 except that heating with an oil bath was performed for 30 minutes with a water bath at 60 ° C. The obtained processed Lamiaceae plant product 3 was evaluated in the same manner as in Example 1, and the results are shown in Table 1.

(Comparative example 3) Hole-shaped sweet basil processed goods The same evaluation as Example 1 was performed using the whole hole-shaped sweet basil raw leaf as it was, and those results were shown in Table 1.

  The processed sweet basil product produced in Example 1 has a polyphenol oxidase activity of 0.01 unit, and fresh greenness after storage for 2 days at (−a) × (−a) / b and 5 ° C .: (− a) × (−a) / b was 10 or more, and a vivid green color was maintained. Moreover, all had the favorable flavor of fresh sweet basil. On the other hand, the processed sweet basil product 2 produced in Comparative Example 1 had a polyphenol oxidase activity of 0.01 unit, but the fresh greenness: (−a) × (−a) / b was 4 or less and turned greenish brown. The flavor was also fermented and there was no commercial value. Moreover, the polyphenol oxidase activity of the sweet basil processed product 3 and the sweet basil fresh leaf which were manufactured in Comparative Example 2 was 0.1 or more. Moreover, when preserve | saved for two days at 5 degreeC, the sweet basil processed product 3 is completely browned by the fresh green degree: (-a) x (-a) / b is 2 or less, and the fresh leaf of the comparative example 3 is a stem and a bud. The part was browned, a wilting scent was felt, and there was no commercial value.

(Example 2) Processed unicellularized liquid sweet basil Stirred, shaken and mixed with Oita sweet basil from which stems and buds have been removed and the enzyme solution dissolved in the proportions shown in Table 2 ("Plymix Co., Ltd." TK Hibismix "), reduced pressure (suction pressure: 2.5 kPa), allowed to stand for 5 minutes, and then gradually depressurized. Furthermore, after 4 times of the reduced pressure and slow pressure were repeated and the enzyme was introduced a total of 5 times, the mixture was stirred at 30 ° C. for 2 hours to perform enzymatic decomposition. At this time, the head space of “TK Hibismix” was deoxygenated by nitrogen gas replacement. Two hours later, after confirming that the sweet basil was unicellularized, the mixture was filtered through a mesh having a mesh size of 0.5 mm, and the filtrate was recovered. The filtrate was heated at 110 ° C. for 60 seconds in a heat exchanger and then immediately cooled to 25 ° C. to obtain a processed Lamiaceae plant processed product 4. Fresh green degree of the obtained Lamiaceae plant processed product 4: (−a) × (−a) / b, polyphenol oxidase activity, number of single cells, color change by heating, flavor were evaluated, and the results are shown in Table 2. It was.

(Comparative Example 4) Single-cellized liquid sweet basil processed product Oita sweet basil from which stems and buds have been removed and an enzyme aqueous solution dissolved in the ratio shown in Table 2 are placed in a three-way pouch, and the air in the pouch is collected by a vacuum packaging machine After degassing, it was sealed and introduced with reduced-pressure enzyme. The mixture was allowed to stand at 30 ° C. for 2 hours, transferred to a mixer, and pulverized with a steel blade. At this time, the head space of the mixer was purged with nitrogen gas and deoxygenated. The pulverized product was filtered with a mesh having a mesh size of 0.5 mm, and the filtrate was recovered. The filtrate was heated at 110 ° C. for 60 seconds in a heat exchanger and then immediately cooled to obtain a processed Lamiaceae plant product 5. The obtained processed Lamiaceae plant product 5 was evaluated in the same manner as in Example 2, and the results are shown in Table 2.

(Comparative Example 5) Single-cellized liquid sweet basil processed product Oita sweet basil from which stems and buds were removed and water in the ratio shown in Table 2 were put in a mixer and ground with a steel blade. At this time, the head space of the mixer was purged with nitrogen gas and deoxygenated. The pulverized product was filtered with a mesh having a mesh size of 0.5 mm, and the filtrate was recovered. The filtrate was heated at 110 ° C. for 60 seconds in a heat exchanger and immediately cooled to 25 ° C. to obtain a processed Lamiaceae plant product 6. The obtained processed Lamiaceae plant product 6 was evaluated in the same manner as in Example 2, and the results are shown in Table 2.

  The processed Lamiaceae plant product 4 produced in Example 2 has 1.5 million single cells, and the residual rate of chlorophyll by heating and the residual rate of chlorophyll by acid are 83.60% and 69.55%, respectively. Loss was suppressed. On the other hand, the processed Lamiaceae plant products 5 and 6 produced in Comparative Examples 4 and 5 have about 8,000 and 6,000 single cells, respectively. The residual rate of chlorophyll by heating and the residual rate of chlorophyll by acid are respectively It was lower than the processed plant product 4, and the pigment component was lost.

(Example 3) Processed unicellular paste sweet basil product Processed Lamiaceae plant product 4 was centrifuged to remove the supernatant, and paste-like Lamiaceae plant processed product 7 was obtained. Fresh green degree: (−a) × (−a) / b and flavor of the obtained processed Lamiaceae plant product 7 were evaluated, and the results are shown in Table 3.

(Comparative Example 6)
The processed Lamiaceae plant product 5 was centrifuged to remove the supernatant, and a pasty Lamiaceae plant product 8 was obtained. Evaluation was performed in the same manner as in Example 3, and the results are shown in Table 4. The obtained processed Lamiaceae plant product 8 was evaluated in the same manner as in Example 3, and the results are shown in Table 3.

(Comparative Example 7)
The processed Lamiaceae plant product 6 was centrifuged to remove the supernatant, and a pasty Lamiaceae plant product 9 was obtained. The obtained processed Lamiaceae plant product 9 was evaluated in the same manner as in Example 3, and the results are shown in Table 3.

  Fresh green degree of processed sweet basil product 8 produced in Example 3: (−a) × (−a) / b was 12 or more and very bright green. On the other hand, the processed sweet basil products 8 and 9 produced in Comparative Examples 6 and 7 were green brown and had no commercial value.

(Example 4) Processed unicellularized powder sweet basil product Processed product Lamiaceae plant 4 was freeze-dried to obtain a processed Lamiaceae plant product 10 in powder form. Fresh green degree of the obtained Lamiaceae plant processed product 10: (−a) × (−a) / b, the flavor were evaluated, and the results are shown in Table 3.

(Comparative Example 8)
The processed Lamiaceae plant product 5 was freeze-dried to obtain a processed Lamiaceae plant product 11. The obtained processed Lamiaceae plant product 11 was evaluated in the same manner as in Example 4, and the results are shown in Table 3.

(Comparative Example 9)
The processed Lamiaceae plant product 6 was lyophilized to obtain a processed Lamiaceae plant product 12. The obtained processed Lamiaceae plant product 12 was evaluated in the same manner as in Example 4, and the results are shown in Table 3.

  The fresh green degree of the processed Lamiaceae plant product 10 produced in Example 3 was (−a) × (−a) / b was 4 or more, and the green color was maintained. On the other hand, the processed Lamiaceae plant products 11 and 12 produced in Comparative Examples 8 and 9 were faded green and had no commercial value.

(Example 5) Liquid sweet basil processed product Oita sweet basil from which stems and buds were removed and the enzyme aqueous solution dissolved in the ratio shown in Table 4 were put into "TK Hibismix" and reduced in pressure (suction pressure: 2.5 kPa), left for 5 minutes, and then gradually pressurized. Further, the reduced pressure and reduced pressure were repeated four times, and the enzyme was introduced five times in total and oxygen in the enzyme solution was removed, followed by stirring at 25 ° C. for 2 hours to carry out the enzymatic decomposition. At this time, the sweet basil was weighted with a stainless steel mesh so as not to touch the air in the headspace. Two hours later, after confirming that the sweet basil was unicellularized, the mixture was filtered through a mesh having a mesh size of 0.5 mm, and the filtrate was recovered. The filtrate was heated at 110 ° C. for 60 seconds in a heat exchanger and then immediately cooled to obtain a processed Lamiaceae plant product 13. Fresh green degree of the obtained Lamiaceae plant processed product 13: (−a) × (−a) / b, polyphenol oxidase activity, oxidation resistance, single cell number, flavor were evaluated, and the results are shown in Table 4. .

(Comparative Example 10) Liquid Sweet Basil Processed Product A processed Lamiaceae plant processed product 14 was obtained in the same manner as Example 5 except that the stems and buds of Oita sweet basil were used. The obtained processed Lamiaceae plant product 14 was evaluated in the same manner as in Example 5, and the results are shown in Table 4.

  The processed Lamiaceae plant product 13 produced in Example 5 had a polyphenol oxidase activity of 0.01 and a bright green appearance. It also had oxidation resistance. On the other hand, the processed Lamiaceae plant product 14 produced in Comparative Example 10 had a polyphenol oxidase activity of 0.1 or more, and the appearance was greenish brown. Moreover, it did not have oxidation resistance and had no commercial value.

(Example 6) Liquid sweet basil processed product Oita sweet basil from which stems and buds were removed and an enzyme solution dissolved in the proportions shown in Table 5 were put into “TK Hibismix” and the same as in Example 2. After introducing the enzyme, the mixture was stirred at 25 ° C. for 2 hours to carry out enzymatic degradation. At this time, the head space of “TK Hibismix” was deoxygenated by nitrogen gas replacement. Two hours later, after confirming that the sweet basil was unicellularized, the mixture was filtered through a mesh having a mesh size of 0.5 mm, and the filtrate was recovered. The filtrate was heated in a heat exchanger at 100 ° C. for 45 seconds and then immediately cooled to obtain a processed Lamiaceae plant product 15. Fresh green degree of the obtained Lamiaceae plant processed product 15: (−a) × (−a) / b, polyphenol oxidase activity, oxidation resistance, number of single cells, and flavor were evaluated, and the results are shown in Table 5. .

(Example 7)
A processed Lamiaceae plant product 16 was obtained in the same manner as in Example 6 except that heating in the heat exchanger was performed at 100 ° C. for 90 seconds. The obtained processed Lamiaceae plant product 16 was evaluated in the same manner as in Example 6, and the results are shown in Table 5.

(Example 8)
A processed Lamiaceae plant processed product 17 was obtained in the same manner as in Example 6 except that heating in the heat exchanger was performed at 130 ° C. for 45 seconds. The obtained processed Lamiaceae plant product 17 was evaluated in the same manner as in Example 6, and the results are shown in Table 5.

Example 9
A processed Lamiaceae plant product 18 was obtained in the same manner as in Example 6 except that heating in the heat exchanger was performed at 130 ° C. for 90 seconds. The obtained processed Lamiaceae plant product 18 was evaluated in the same manner as in Example 6, and the results are shown in Table 5.

(Comparative Example 11)
A processed Lamiaceae plant product 19 was obtained in the same manner as in Example 6 except that heating in the heat exchanger was performed at 90 ° C. for 90 seconds. The obtained processed Lamiaceae plant product 19 was evaluated in the same manner as in Example 6, and the results are shown in Table 5.

(Comparative Example 12)
A processed Lamiaceae plant product 20 was obtained in the same manner as in Example 6 except that heating in a heat exchanger was performed at 90 ° C. for 120 seconds. The obtained processed Lamiaceae plant product 20 was evaluated in the same manner as in Example 6, and the results are shown in Table 5.

(Comparative Example 13)
A processed Lamiaceae plant product 21 was obtained in the same manner as in Example 6 except that heating in the heat exchanger was performed at 130 ° C. for 30 seconds. The obtained processed Lamiaceae plant product 21 was evaluated in the same manner as in Example 6, and the results are shown in Table 5.

(Comparative Example 14)
A processed Lamiaceae plant product 22 was obtained in the same manner as in Example 6 except that heating with a heat exchanger was performed at 140 ° C. for 30 seconds. The obtained processed Lamiaceae plant product 22 was evaluated in the same manner as in Example 6. The results are shown in Table 5.

(Comparative Example 15)
A processed Lamiaceae plant processed product 23 was obtained in the same manner as in Example 6 except that heating in the heat exchanger was performed at 100 ° C. for 120 seconds. The obtained processed Lamiaceae plant processed product 23 was evaluated in the same manner as in Example 6, and the results are shown in Table 5.

(Comparative Example 16)
A processed Lamiaceae plant product 24 was obtained in the same manner as in Example 6 except that the heating in the heat exchanger was performed at 140 ° C. for 45 seconds. The obtained processed Lamiaceae plant product 24 was evaluated in the same manner as in Example 6. The results are shown in Table 5.

  The processed Lamiaceae plant products 15 to 18 produced in Examples 6 to 9 each had a polyphenol oxidase activity of 0.1 or less and had a bright green appearance. It also had oxidation resistance. On the other hand, all of the processed Lamiaceae plant products 19-22 produced in Comparative Examples 11-14 had a polyphenol oxidase activity of 0.1 or more, and the appearance was brown. Moreover, it had no oxidation resistance and no commercial value. The processed Lamiaceae plant products 23 and 24 produced in Comparative Examples 15 and 16 had a polyphenol oxidase activity of 0.1 or less, but fresh greenness: (−a) × (−a) / b was 4 or less and light. It was green and had no commercial value.

(Example 10) Liquid sweet basil processed product Oita sweet basil from which stems and buds were removed and enzyme solution “TK Hibismix” dissolved in the ratio shown in Table 6 were used. After introducing the enzyme, the mixture was stirred at 25 ° C. for 2 hours to carry out enzymatic decomposition. At this time, the head space of “TK Hibismix” was deoxygenated by nitrogen gas replacement. Two hours later, after confirming that the sweet basil was unicellularized, the mixture was filtered through a mesh having a mesh size of 0.5 mm, and the filtrate was recovered. The filtrate was heated at 130 ° C. for 60 seconds in a heat exchanger and immediately cooled to 25 ° C. to obtain a processed Lamiaceae plant product 25. Fresh green degree: (−a) × (−a) / b, polyphenol oxidase activity, number of single cells, and flavor of the obtained processed Lamiaceae plant product 25 were evaluated, and the results are shown in Table 6.

(Comparative Example 17)
After putting in the enzyme solution “TK Hibismix” dissolved in Oita sweet basil from which the stems and buds were removed and the ratio shown in Table 6, the enzyme was introduced in the same manner as in Example 2, and then at 25 ° C. Enzymatic degradation was performed by stirring for 2 hours. At this time, the head space of “TK Hibismix” was in an aerobic state without nitrogen gas replacement. Two hours later, after confirming that sweet basil was unicellularized, a processed Lamiaceae plant product 26 was obtained in the same manner as in Example 10. The obtained processed Lamiaceae plant processed product 26 was evaluated in the same manner as in Example 10, and the results are shown in Table 6.

(Comparative Example 18)
It was put into Oita sweet basil from which stems and buds were removed and the enzyme solution dissolved in the ratio shown in Table 6, and the headspace was purged with nitrogen gas to be deoxygenated. At this time, the enzyme was not introduced by slow pressure reduction. Thereafter, the enzyme was decomposed by stirring at 25 ° C. However, even after 10 hours of stirring with “TK Hibismix”, the cells could not be completely unicellular.

  The polyphenol oxidase activity of the processed Lamiaceae plant product 25 produced in Example 10 was 0, and the vivid greenness: (−a) × (−a) / b was 7 or more and exhibited a vivid green color. On the other hand, the polyphenol oxidase activity of the processed Lamiaceae plant product 26 produced in Comparative Example 17 was 0, but the fresh greenness: (−a) × (−a) / b was 3 or less, the appearance was brown, and the commercial value There was nothing. Further, in Comparative Example 18, since the unicellularization did not proceed and only a very light green aqueous solution was obtained, no evaluation was performed.

(Example 11) Liquid blue perilla processed product Aichi blue perilla from which stems and buds were removed and the enzyme solution dissolved in the proportions shown in Table 7 were put into “TK Hibismix” and the same as in Example 2. After introducing the enzyme, the mixture was stirred at 35 ° C. for 2 hours to carry out enzymatic degradation. At this time, the head space of “TK Hibismix” was deoxygenated by nitrogen gas replacement. Two hours later, after confirming that the blue perilla was made into a single cell, it was filtered through a mesh having a mesh size of 0.5 mm, and the filtrate was recovered. The filtrate was heated in a heat exchanger at 130 ° C. for 60 seconds and immediately cooled to 25 ° C. to obtain a processed Lamiaceae plant product 27. Fresh green degree: (-a) × (-a) / b, polyphenol oxidase activity, and flavor of the obtained processed Lamiaceae plant product 27 were evaluated, and the results are shown in Table 7.

Example 12
A processed Lamiaceae plant product 28 was obtained in the same manner as in Example 11 except that the amount of dilution water of the enzyme solution was different. The obtained processed Lamiaceae plant product 28 was evaluated in the same manner as in Example 11, and the results are shown in Table 7.

(Comparative Example 19)
The procedure was the same as Example 11 except that the amount of dilution water of the enzyme solution was different. However, enzymatic degradation was difficult, and even after stirring with “TK Hibismix” for 10 hours, the cells could not be completely unicellular.

(Comparative Example 20)
The procedure was the same as Example 11 except that the amount of dilution water of the enzyme solution was different. However, enzymatic degradation was difficult, and even after stirring with “TK Hibismix” for 10 hours, the cells could not be completely unicellularized.

  The processed product of Lamiaceae plants 27 and 28 produced in Examples 11 and 12 each had a polyphenol oxidase activity of 0.1 or less, and the appearance was bright green. On the other hand, Comparative Examples 19 and 20 were not evaluated because single cell formation did not proceed and only a very light green aqueous solution was obtained.

(Example 13) Liquid rosemary processed product After putting Oita rosemary and the enzyme solution dissolved in the ratio shown in Table 8 into “TK Hibismix”, and introducing the enzyme in the same manner as in Example 2. The mixture was stirred at 25 ° C. for 2 hours for enzymatic degradation. At this time, the head space of “TK Hibismix” was deoxygenated by nitrogen gas replacement. Two hours later, after confirming that the rosemary was made into a single cell, it was filtered with a mesh having a mesh size of 0.5 mm, and the filtrate was collected. The filtrate was heated in a heat exchanger at 110 ° C. for 60 seconds and immediately cooled to 25 ° C. to obtain a processed Lamiaceae plant product 29. Fresh green degree: (−a) × (−a) / b, polyphenol oxidase activity, and flavor of the processed Lamiaceae plant processed product 29 were evaluated. The results are shown in Table 8.

(Example 14)
A processed Lamiaceae plant product 30 was obtained in the same manner as in Example 13 except that the enzymatic decomposition was performed at 35 ° C. The obtained processed Lamiaceae plant product 30 was evaluated in the same manner as in Example 13, and the results are shown in Table 8.

(Comparative Example 21)
The same procedure as in Example 13 was performed except that the enzymatic decomposition was performed at 5 ° C. However, enzymatic degradation was difficult, and even after stirring with “TK Hibismix” for 10 hours, the cells could not be completely unicellularized.

(Comparative Example 22)
The same procedure as in Example 13 was performed except that the enzymatic decomposition was performed at 60 ° C. However, enzymatic degradation was difficult, and even after stirring with “TK Hibismix” for 10 hours, the cells could not be completely unicellularized.

  The polyphenol oxidase activities of the processed Lamiaceae plant products 29 and 30 produced in Examples 13 and 14 were each about 0.1 and the appearance was bright green. On the other hand, Comparative Examples 21 and 22 were not evaluated because they were not unicellularized and only a very light green aqueous solution was obtained.

(Example 15) Potage soup evaluation Potato soup was produced as follows according to the composition of Table 9 using the processed Lamiaceae plant product 4 obtained in Example 2. The onion paste-like with a juicer mixer was warmed to 90 ° C. with milk and water. After adding solid soup and seasoning with salt and pepper, processed processed plant 4 was added. Put in a three-way pouch, warm at 80 ° C. for 30 minutes to prepare a potage soup, evaluate fresh greenness: (−a) × (−a) / b, flavor, and Table 9 shows the results. .

(Comparative Examples 23 and 24)
Using the processed Lamiaceae plant products 5 and 6 obtained in Comparative Examples 4 and 5, potage soup was prepared in the same manner as in Example 15 (Comparative Examples 23 and 24), and evaluation of the resulting potage soup was conducted in Examples. 15 and the results are shown in Table 9.

  The potage soup using processed Lamiaceae plant product 4 was bright green. The flavor was 4 or more and had a good flavor of fresh sweet basil. On the other hand, the potage soup using processed Lamiaceae plant products 5 and 6 became greenish brown or reddish brown. Moreover, a fermentation odor was felt.

(Example 16) Genovese sauce evaluation According to the composition of Table 10 using the processed Lamiaceae plant product 7 obtained in Example 3, a genovese sauce was prepared as follows. Pine nuts, garlic, parmesan cheese and olive oil were made into a paste using a food processor, processed with Lamiaceae plant 7 and seasoned with salt and pepper to prepare a genovese sauce. The obtained Genovese sauce was stored at -20 ° C for 30 days. Genovese sauce was thawed to evaluate fresh greenness: (−a) × (−a) / b, and the flavor was evaluated by tangling thawed sauce with boiled pasta. The results are shown in Table 10.

(Comparative Examples 25 and 26)
Using the processed Lamiaceae plant products 8 and 9 obtained in Comparative Examples 6 and 7, a genovese sauce was prepared in the same manner as in Example 16 (Comparative Examples 25 and 26), and evaluation of the obtained genovese sauce was performed in Examples. 16 and the results are shown in Table 10.

  Genovese sauce using Lamiaceae plant processed product 7 was bright green. The flavor was 4 or more and had a good flavor of fresh sweet basil. On the other hand, the Genovese sauce using processed Lamiaceae plant products 8 and 9 had a pale green color as faded. Moreover, a fermentation odor was felt.

(Example 17) Mayonnaise sauce evaluation According to the composition of Table 11 using the processed Lamiaceae plant product 7 obtained in Example 3, kewpie mayonnaise, mustard and processed Lamiaceae plant products were mixed to prepare a mayonnaise sauce. After the obtained mayonnaise sauce was stored at 5 ° C. for 30 days, fresh greenness: (−a) × (−a) / b, and flavor were evaluated. The evaluation results are shown in Table 11.

(Comparative Examples 27 and 28)
Using the processed Lamiaceae plant products 8 and 9 obtained in Comparative Examples 6 and 7, mayonnaise sauce was prepared in the same manner as in Example 17 (Comparative Examples 27 and 28), and evaluation of the obtained mayonnaise sauce was performed in Examples. 17 and the results are shown in Table 11.

  The mayonnaise sauce using processed Lamiaceae plant product 7 was bright green. The flavor was 3 or more and had a fresh sweet basil flavor. On the other hand, the mayonnaise sauce using Lamiaceae plant processed products 8, 9 was brown. Also, the flavor felt weak.

(Example 18) Chiffon cake evaluation A chiffon cake was produced as follows according to the composition of Table 12 using the processed Lamiaceae plant product 10 obtained in Example 4. Egg yolk and white sucrose were stirred at a low speed on a Hobart mixer until creamed. Rapeseed oil was added and stirred at a medium speed until the oil was embraced. Further, a weak flour and water were added and mixed with a rubber spatula until uniform, thereby preparing a dough 1.

  Egg white and super white sugar (for meringue) were stirred with a Hobart mixer for 1 minute at low speed, 1 minute at medium speed, and 3.5 minutes at high speed to produce a firm meringue. Meringue, dough 1, and processed Lamiaceae plant product 10 were added and mixed to obtain dough 2. The dough 2 was poured into a mold and baked in an oven at 175 ° C. for 17 minutes to prepare a chiffon cake. The obtained chiffon cake was cut into 1/8, put in a transparent pouch together with an oxygen scavenger, stored for 1 day under irradiation at 25 ° C., and fresh greenness: (−a) × (−a) / b The taste was evaluated and the results are shown in Table 12.

(Comparative Examples 29 and 30)
Using the processed Labiatae plant products 11 and 12 obtained in Comparative Examples 8 and 9, a chiffon cake was produced in the same manner as in Example 18 (Comparative Examples 29 and 30), and evaluation of the resulting chiffon cake was carried out in Examples. 18 and the results are shown in Table 12.

  The chiffon cake using the processed Lamiaceae plant product 10 had a bright green cake cut surface. The flavor was 4 or more and had a good flavor of fresh sweet basil. On the other hand, the cut surface of the chiffon cake using the Labiatae plant processed products 11 and 12 was brown. Also, the flavor felt weak.

Claims (10)

  (−a) × (−a) / b calculated from chromaticity a and b measured with a color difference meter is 4 to 15, and polyphenol oxidase activity is 0.1 unit / 2.5 mg or less (in terms of dry weight) ) Is a processed product of Lamiaceae plant.   The processed product of Lamiaceae plant according to claim 1, which is made into a single cell of 10,000 to 10 million per 1 g of dry weight by enzyme treatment.   A method for producing a processed Lamiaceae plant product comprising heat-treating a Lamiaceae plant having polyphenol oxidase activity under deoxidation to inactivate the polyphenol oxidase.   The method for producing a processed product of the family Lamiaceae according to claim 3, wherein a raw material is a portion obtained by removing stems and buds of the Lamiaceae plant in a raw state.   The method for producing a processed Lamiaceae plant product according to claim 3 or 4, wherein the heat treatment is performed at 100 to 130 ° C for 45 to 90 seconds.   The method for producing a processed Lamiaceae plant product according to any one of claims 3 to 5, wherein the plant in a raw state is enzymatically decomposed under deoxidation before the heat treatment.   The processed Lamiaceae plant product according to claim 6, which is hydrolyzed by 0.2 to 25 times the weight of the Lamiaceae plant, and is subjected to an enzymatic degradation treatment by introducing an enzyme degrading enzyme mainly composed of pectinase under reduced pressure. Production method.   The method for producing a processed Lamiaceae plant product according to claim 6 or 7, wherein the enzymatic decomposition treatment temperature is 10 to 50 ° C.   The method for producing a processed Lamiaceae plant product according to claim 7 or 8, wherein the amount of the intercellular substance-degrading enzyme is 0.01 to 1.0 part by weight based on 100 parts by weight of the Lamiaceae plant.   A food product using the processed product of the Labiatae plant according to claim 1 or 2.