JP2010268711A

JP2010268711A - Edible carbide, method for producing the edible carbide, food composition containing the edible carbide or extract thereof, and method for producing the food composition

Info

Publication number: JP2010268711A
Application number: JP2009122042A
Authority: JP
Inventors: Yutaka Uehara; 豊上原; Toyokazu Uehara; 豊和上原
Original assignee: TOYOKAZUTADA KK
Current assignee: TOYOKAZUTADA KK
Priority date: 2009-05-20
Filing date: 2009-05-20
Publication date: 2010-12-02
Anticipated expiration: 2029-05-20
Also published as: JP5355216B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide edible carbide in which a relatively large amount of vitamins, polyphenol, and the like remains, each obtained by carbonizing vegetables, fruits, and the like, and to provide a method for producing the edible carbide, a food composition containing the edible carbide or its extract, and a method for producing the food composition. <P>SOLUTION: The edible carbide is obtained by carbonizing at least one selected from the group of vegetables, fruits, and tea under irradiation of far-infrared rays at the temperature of ≤250°C. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

本発明は野菜や果物等を炭化して得られるビタミン類、ポリフェノール等が比較的多く残存する食用炭化物及びその製造方法に関し、さらに、該炭化物またはその抽出物を含む食品組成物およびその製造方法に関する。 The present invention relates to an edible carbide in which a relatively large amount of vitamins, polyphenols and the like obtained by carbonizing vegetables and fruits, and a method for producing the same, and further relates to a food composition containing the carbide or an extract thereof and a method for producing the same. .

従来から炭の有効利用については種々の研究がなされている。例えば、炭が有する消臭効果を利用したものとして、竹炭を配合した歯磨き剤等が提案されている（特許文献１）。また、特許文献２には、竹炭の他、野菜や果物の炭も消臭効果が期待されるとして、それらをアイスクリーム等の熱溶解性菓子に配合することで、口臭除去効果が得られることが謳われている。また、竹に含まれるミネラル成分が炭を焼く過程で失われることなく、炭化することによって濃縮されることから、竹炭の粉末を混入したキャンディー等の健康食品も提案されている（特許文献３）。 Various studies have been made on the effective use of charcoal. For example, a dentifrice blended with bamboo charcoal has been proposed as a deodorizing effect of charcoal (Patent Document 1). In addition, in Patent Document 2, it is expected that, in addition to bamboo charcoal, vegetable and fruit charcoal is expected to have a deodorizing effect, and by adding them to a heat-dissolvable confectionery such as ice cream, a bad breath removing effect can be obtained. Has been scolded. Moreover, since the mineral component contained in bamboo is concentrated by carbonization without being lost in the process of baking charcoal, health foods such as candy mixed with bamboo charcoal powder have also been proposed (Patent Document 3). .

しかしながら、上記のいずれの文献においても、炭の製法（炭化方法）については詳しい言及はなされていない。例えば、特許文献２では、「竹や野菜や果物を炭窯に入れて蒸し焼きし、得られた炭を粉砕機で粉末にする」と記載されているのみで、従前からの木炭の製法をそのまま適用しているに過ぎない。すなわち、野菜や果物に含まれるビタミン類やポリフェノール等のミネラル以外の栄養成分を炭（炭化物）中に積極的に残存させるという考えはなく、このような観点からの野菜や果物の炭化方法については全く検討されていない。従って、ミネラルだけでなく、ビタミン類やポリフェノール等のミネラル以外の栄養素の栄養源として野菜や果物の炭化物を利用することは行われていないし、そのような炭化物を用いた食品の提案もなされていない。 However, in any of the above-mentioned documents, no detailed reference is made to the charcoal production method (carbonization method). For example, Patent Document 2 only describes that “bamboo, vegetables, and fruits are put into a charcoal kiln and steamed and the obtained charcoal is made into powder with a grinder”, and the conventional method for producing charcoal is applied as it is. I'm just doing it. In other words, there is no idea that the nutrients other than minerals such as vitamins and polyphenols contained in vegetables and fruits remain actively in charcoal (carbonized products). It has not been studied at all. Therefore, the use of charcoal from vegetables and fruits as a nutrient source for not only minerals but also other nutrients such as vitamins and polyphenols has not been made, and foods using such charcoal have not been proposed. .

特開２００２−１４５７４５号公報JP 2002-145745 A 特開２００４−２６７１３８号公報JP 2004-267138 A 特開２００１−９５５３０号公報JP 2001-95530 A

上記の事情に鑑み、本発明が解決しようとする課題は、野菜や果物等の炭化物であって、ミネラルだけでなく、ビタミン類やポリフェノール等のミネラル以外の栄養成分が比較的多量に残存した食用炭化物及びその製造方法、並びに、当該炭化物を含む食品組成物及びその製造方法を提供することである。 In view of the above circumstances, the problem to be solved by the present invention is charcoal such as vegetables and fruits, and not only minerals, but also edible foods in which a relatively large amount of nutrients other than minerals such as vitamins and polyphenols remain. It is providing the carbide | carbonized_material and its manufacturing method, the foodstuff composition containing the said carbide | carbonized_material, and its manufacturing method.

本発明者等は、上記課題を解決するために鋭意研究した結果、野菜、果物、茶等は遠赤外線の照射下において比較的低温で十分に炭化し得、しかも、その炭化物がミネラルを高濃度に含有するだけでなくビタミン類やポリフェノールが比較的多く残存した炭化物となること、さらに、その炭化物を水等の液体に付すことでそれらの栄養成分が容易に抽出され得ることを見出し、かかる知見に基づいてさらに研究を進めることにより、本発明を完成するに至った。 As a result of diligent research to solve the above problems, the present inventors have been able to sufficiently carbonize vegetables, fruits, tea, etc. at a relatively low temperature under irradiation of far infrared rays, and the carbides have a high concentration of minerals. It has been found that not only is it contained but also contains a relatively large amount of vitamins and polyphenols, and that the nutrients can be easily extracted by applying the carbide to a liquid such as water. The present invention was completed by further research based on this.

すなわち、本発明は以下の通りである。
（１）野菜、果物及び茶からなる群より選択される少なくとも１種を遠赤外線の照射下、２５０℃以下の温度で炭化してなる、食用炭化物。
（２）サツマイモ、サツマイモ葉茎、ブロッコリー、ブロッコリー葉茎、ほうれん草、大根、キャベツ葉、人参、蓮、カリフラワーからなる群より選択される少なくとも１種の炭化物であり、炭化物１００ｇ当たり０．５ｍｇ以上のビタミン類を含有するか、及び／または、当該炭化物１００ｇ当たり０．２ｇ以上のポリフェノールを含有する、（１）記載の食用炭化物。
（３）ブロッコリー茎葉、カリフラワー茎葉、キャベツ及び大根葉からなる群より選択される少なくとも１種の炭化物であり、炭化物１００ｇ当たり１．５ｇ以上のミネラルを含有する、（１）記載の食用炭化物。
（４）野菜、果物及び茶からなる群より選択される少なくとも１種の食物を遠赤外線の照射下、２５０℃以下の温度で炭化させることを特徴とする、食用炭化物の製造方法。
（５）全方位が遠赤外線放射パネルで包囲され、１００〜２５０℃に加熱されたバッチ炉内にて食物を６〜４８時間加熱して炭化する、（４）記載の方法。
（６）遠赤外線放射パネルが、珪酸アルカリ水溶液と火山噴出物発泡体の混合物に炭酸ガスを封入して硬化させたパネル体である、（５）記載の方法。
（７）（１）〜（３）のいずれかに記載の炭化物を含む食品組成物。
（８）（１）〜（３）のいずれかに記載の炭化物より抽出した抽出物を含む食品組成物。
（９）炭化物がブロッコリー茎葉、カリフラワー茎葉、キャベツ及び大根葉からなる群より選択される少なくとも１種の炭化物であり、食品組成物が豆腐またはコンニャクである、（７）または（８）に記載の食品組成物。
（１０）炭化物がサツマイモ、サツマイモ葉茎、ブロッコリー、ブロッコリー葉茎、ほうれん草、大根、キャベツ葉、人参、蓮、カリフラワーからなる群より選択される少なくとも１種の炭化物であり、食品組成物が該炭化物の抽出物を含む飲料品である、（８）記載の食品組成物。
（１１）（１）〜（３）のいずれかに記載の炭化物またはそれから抽出した抽出物を食品原料と混合して食品組成物を製造する、食品組成物の製造方法。
（１２）炭化物またはそれから抽出した抽出物を豆乳に混合して、豆腐を製造する、（１１）記載の方法。
（１３）さらにクエン酸または食物酢を豆乳に混合して、豆腐を製造する、（１２）記載の方法。
（１４）炭化物またはそれから抽出した抽出物をコンニャク糊に混合して、コンニャクを製造する、（１１）記載の方法。
（１５）炭化物と野菜汁を混合し、該混合後の野菜汁を豆乳に混合して豆腐を製造する、（１１）記載の方法。
（１６）野菜汁を抽出媒体として炭化物から抽出物を得た後、該抽出物を含む野菜汁を豆乳に混合して豆腐を製造する、（１１）記載の方法。
（１７）野菜汁は、サツマイモ、サツマイモ茎葉、ジャガイモ、大根、ほうれん草、ブロッコリーおよびブロッコリー葉茎からなる群より選ばれる１種以上の野菜の野菜汁である、（１６）記載の方法。 That is, the present invention is as follows.
(1) Edible carbide obtained by carbonizing at least one selected from the group consisting of vegetables, fruits and tea at a temperature of 250 ° C. or lower under irradiation of far infrared rays.
(2) Sweet potato, sweet potato leaf stem, broccoli, broccoli leaf stem, spinach, radish, cabbage leaf, carrot, lotus, cauliflower, at least one kind of carbide, 0.5 mg or more per 100 g of carbide Edible carbide according to (1), which contains vitamins and / or contains 0.2 g or more of polyphenol per 100 g of the carbide.
(3) The edible carbide according to (1), which is at least one kind of carbide selected from the group consisting of broccoli stalks and leaves, cauliflower stalks and leaves, cabbage and radish leaves, and contains 1.5 g or more of minerals per 100 g of carbides.
(4) A method for producing edible carbide, characterized in that at least one food selected from the group consisting of vegetables, fruits and tea is carbonized at a temperature of 250 ° C. or lower under irradiation of far infrared rays.
(5) The method according to (4), wherein the food is carbonized by heating for 6 to 48 hours in a batch furnace surrounded by a far-infrared radiation panel and heated to 100 to 250 ° C.
(6) The method according to (5), wherein the far-infrared radiation panel is a panel body in which carbon dioxide gas is sealed and cured in a mixture of an alkali silicate aqueous solution and a volcanic ejecta foam.
(7) A food composition comprising the carbide according to any one of (1) to (3).
(8) A food composition comprising an extract extracted from the carbide according to any one of (1) to (3).
(9) The charcoal is at least one charcoal selected from the group consisting of broccoli foliage, cauliflower foliage, cabbage and radish leaves, and the food composition is tofu or konjac, according to (7) or (8) Food composition.
(10) The carbide is at least one carbide selected from the group consisting of sweet potato, sweet potato leaf stem, broccoli, broccoli leaf stem, spinach, radish, cabbage leaf, carrot, lotus, cauliflower, and the food composition is the carbide. The food composition according to (8), which is a beverage containing the extract of
(11) A method for producing a food composition, wherein the carbide according to any one of (1) to (3) or an extract extracted therefrom is mixed with a food material to produce a food composition.
(12) The method according to (11), wherein the tofu is produced by mixing the carbide or an extract extracted from the soymilk.
(13) The method according to (12), wherein citric acid or food vinegar is further mixed with soy milk to produce tofu.
(14) The method according to (11), wherein the carbide or the extract extracted therefrom is mixed with konjac paste to produce konjac.
(15) The method according to (11), wherein the carbide and vegetable juice are mixed, and the mixed vegetable juice is mixed with soy milk to produce tofu.
(16) The method according to (11), wherein an extract is obtained from a carbide using vegetable juice as an extraction medium, and then the vegetable juice containing the extract is mixed with soy milk to produce tofu.
(17) The method according to (16), wherein the vegetable juice is a vegetable juice of one or more kinds of vegetables selected from the group consisting of sweet potato, sweet potato stem and leaf, potato, radish, spinach, broccoli and broccoli leaf stem.

本発明の食用炭化物は、野菜、果物、茶等が表面温度を不必要に上昇させることなく、効率良く炭化されており、熱に強いミネラルだけでなく、ビタミン類やポリフェノールが完全に破壊されず、これらを比較的多く含有する。また、粉砕により簡単に微粒化することができ、高温多湿下に放置されても腐敗しない優れた保存性を有する。よって、用事までは保存しておいて、用事に栄養源として食品に添加する、食品添加物として使用することができる。また、本発明の食用炭化物の原料となる野菜、果物、茶等には、一般に廃棄処分にされるそれらの非可食部位（例えば、サツマイモの蔓、ブロッコリー、カリフラワー、ジャガイモ等の茎、大根の葉、キャベツの最外葉等）を用いることができ、従って、極めて安価な食品添加物を得ることができる。 The edible carbide of the present invention is efficiently carbonized without unnecessarily increasing the surface temperature of vegetables, fruits, tea, etc., not only minerals that are resistant to heat, but vitamins and polyphenols are not completely destroyed. , Containing a relatively large amount of these. Moreover, it can be easily atomized by pulverization, and has excellent storability that does not rot even when left under high temperature and high humidity. Therefore, it can be used as a food additive that is preserved until errand and is added to food as a nutrient source. In addition, vegetables, fruits, teas, etc., which are the raw materials for the edible carbides of the present invention, are generally those non-edible parts (for example, sweet vine vines, broccoli, cauliflower, potato stems, radish Leaf, the outermost leaf of cabbage, etc.) can be used, and therefore a very inexpensive food additive can be obtained.

また、本発明の食用炭化物は、炭化によって、野菜、果物、茶等に含まれるミネラル成分が濃縮されており、炭化物をそのまま、或いは、炭化物から抽出した抽出物を豆乳またはコンニャク糊に添加混合することで、凝固剤（苦汁、消石灰）の代用として機能する。従って、本発明の食用炭化物を、豆乳またはコンニャク糊に添加混合することで、ビタミン類やポリフェノールの栄養成分が増強された豆腐またはコンニャクを簡単に得ることができる。しかも、野菜、果物、茶等の非可食部位を炭化してなる炭化物を使用すれば、安価にビタミン類やポリフェノールの栄養成分が増強された豆腐またはコンニャクを得ることができる。 In addition, the edible carbide of the present invention is concentrated by mineralization in minerals contained in vegetables, fruits, tea, etc., and the charcoal is added as it is or an extract extracted from the charcoal is added to soymilk or konjac paste. It functions as a substitute for coagulants (bitter juice, slaked lime). Therefore, by adding and mixing the edible carbide of the present invention to soymilk or konjac paste, it is possible to easily obtain tofu or konjac with enhanced nutritional components of vitamins and polyphenols. Moreover, tofu or konjac with enhanced nutritional components of vitamins and polyphenols can be obtained at low cost by using carbonized products obtained by carbonizing non-edible parts such as vegetables, fruits and tea.

また、本発明の食用炭化物は水等の液体に付すだけで、ミネラル、ビタミン類、ポリフェノール等の栄養成分が容易に抽出される。従って、炭化物の粒状物を不織布等で形成された袋内に収容することでティーバッグ様の物品に調製することができ、例えば、サツマイモの炭化物の粒状物を不織布の袋に収容した物品においては、それを抽出用容器に入れて熱湯を注ぐことで、コーヒーに似た風味を有し、かつ、野菜、果物、茶等に由来する栄養成分を含有する飲料となり、コーヒー様の健康飲料を得ることができる。 In addition, nutritional components such as minerals, vitamins, and polyphenols can be easily extracted by simply attaching the edible carbide of the present invention to a liquid such as water. Therefore, it is possible to prepare a tea bag-like article by containing carbide particles in a bag formed of nonwoven fabric or the like. For example, in an article containing sweet potato carbide particles in a nonwoven bag. , Put it in an extraction container and pour boiling water into a beverage that has a coffee-like flavor and contains nutrients derived from vegetables, fruits, tea, etc., and obtains a coffee-like health drink be able to.

図１はシラスバルーン炭酸ガス硬化体（遠赤外線パネル）の３０℃における遠赤外線放射率を示す図である。FIG. 1 is a diagram showing the far-infrared emissivity at 30 ° C. of a shirasu balloon carbon dioxide gas cured body (far-infrared panel).

以下、本発明をその好適な実施形態に即して説明する。
本発明の食用炭化物の原料となる、野菜、果物及び茶は、特にその種類は限定されない。野菜としては、例えば、サツマイモ、ジャガイモ、大根、人参、蓮根等の根菜類；ほうれん草、ブロッコリー、カリフラワー、キャベツ、モロヘイヤ等の葉菜類；生姜、ニンニク等の薬味野菜；バジル、パセリ、シソ等の香味野菜等が挙げられ、果物としては、柿、栗、落花生等が挙げられる。また、茶としては、緑茶、ほうじ茶、煎茶、麦茶、紅茶、ウーロン茶等が挙げられる。 Hereinafter, the present invention will be described with reference to preferred embodiments thereof.
There are no particular limitations on the types of vegetables, fruits and tea used as the raw material for the edible carbide of the present invention. Examples of vegetables include root vegetables such as sweet potato, potato, radish, carrot and lotus root; leaf vegetables such as spinach, broccoli, cauliflower, cabbage and morroheia; seasoned vegetables such as ginger and garlic; flavored vegetables such as basil, parsley and perilla Examples of fruits include persimmons, chestnuts, and peanuts. Examples of the tea include green tea, hoji tea, sencha, barley tea, black tea, oolong tea and the like.

また、野菜、果物及び茶には、食用部位だけでなく、通常は食用の対象とならず、一般に廃棄される非可食部（例えば、サツマイモの蔓、ブロッコリー、カリフラワー、ジャガイモ等の茎、大根の葉、キャベツの最外葉等）も含まれる。 Also, vegetables, fruits and tea are not only edible parts, but are usually not edible, but are generally discarded, such as non-edible parts (eg sweet vine vines, broccoli, cauliflower, potato stems, radishes Leaf, the outermost leaf of cabbage, etc.).

中でも、サツマイモ、サツマイモの葉茎、ブロッコリー、ブロッコリーの葉茎、ほうれん草、大根、大根葉、キャベツ葉、人参、蓮、カリフラワー等はカリウム、カルシウム、マグネシウム、リン、鉄、亜鉛、銅、マンガン等のミネラル、ビタミンＡ、β−カロテン、ビタミンＥ、ビタミンＫ、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、葉酸、ビタミンＣ等のビタミン、ポリフェノール等を豊富に含有する観点から、本発明の食用炭化物の原料として好適である。特に、サツマイモは、ミネラル、ビタミンおよびポリフェノールをバランス良く含有するため、健康飲料用の食用炭化物の原料として好ましい。また、ブロッコリー（葉、茎）、カリフラワー（葉、茎）、キャベツ（特に最外の葉）、大根葉は、マグネシウムやカルシウムの含有量が高いため、豆腐またはコンニャクの凝固剤用の食用炭化物の原料として好ましい。 Among them, sweet potato, sweet potato leaf stem, broccoli, broccoli leaf stem, spinach, radish, radish leaf, cabbage leaf, carrot, lotus, cauliflower, etc. are potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, etc. As a raw material of the edible carbide of the present invention, from the viewpoint of containing abundant minerals, vitamins such as vitamin A, β-carotene, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, folic acid, vitamin C, and polyphenols. Is preferred. In particular, since sweet potato contains minerals, vitamins and polyphenols in a well-balanced manner, it is preferable as a raw material for edible carbides for health drinks. In addition, broccoli (leaves, stems), cauliflower (leaves, stems), cabbage (especially the outermost leaves), and radish leaves are high in magnesium and calcium. Preferred as a raw material.

本発明の食用炭化物は、後記にて詳述するように、野菜、果物及び茶からなる群より選択される少なくとも１種を、遠赤外線の照射下、１００〜２５０℃で、６〜４８時間程度加熱して炭化させたものである。遠赤外線は、近赤外線に比べて光子エネルギーは小さいが浸透力は強いので、照射対象の食物の表面温度を不必要に上昇させることなく、効率良く炭化することができる。このため、食物の栄養成分のうち、熱に強いミネラルだけでなく、ビタミンやポリフェノールが完全には破壊されず、栄養成分を残存させたまま炭化することができる。 As described in detail later, the edible carbide of the present invention is at least one selected from the group consisting of vegetables, fruits and tea at 100 to 250 ° C. for about 6 to 48 hours under irradiation of far infrared rays. It is carbonized by heating. Far-infrared light has a smaller photon energy than that of near-infrared light but has a strong penetrating power, so that it can be carbonized efficiently without unnecessarily increasing the surface temperature of food to be irradiated. For this reason, not only the heat-resistant minerals but also vitamins and polyphenols are not completely destroyed among the nutritional components of food, and it can be carbonized with the nutritional components remaining.

よって、本発明の食用炭化物は、炭素含有量が概ね４０％以上という十分な炭化度を有していながら、当該炭化物１００ｇ当たり０．５ｍｇ以上のビタミン類を含有するか、及び／または、０．２ｇ以上のポリフェノールを含有する。 Therefore, the edible carbide of the present invention has a sufficient degree of carbonization of about 40% or more of the carbon content, and contains 0.5 mg or more of vitamins per 100 g of the carbide and / or 0. Contains 2 g or more of polyphenols.

本発明の食用炭化物は、十分に炭化されていることから、粉砕により簡単に微粒化することができ、しかも、高温多湿下に放置されても腐敗しない優れた保存性を有する。よって、用事に栄養源として食品に添加する、食品添加物として使用することができる。微粒化した炭化物は、平均粒径１０〜３０μｍ程度が好ましい。かかる平均粒径は、粉砕機や石臼などで粉砕した後、ふるい等で分画することにより得られる。 Since the edible carbide of the present invention is sufficiently carbonized, it can be easily atomized by pulverization, and has excellent storage stability that does not rot even when left under high temperature and high humidity. Therefore, it can be used as a food additive that is added to food as a nutrient source for errand. The atomized carbide preferably has an average particle size of about 10 to 30 μm. Such an average particle diameter can be obtained by pulverizing with a pulverizer or a stone mortar and then fractionating with a sieve or the like.

炭化物における炭素含有量が４０％未満の場合、炭化度が不十分なために、有機物の残存量が多くなりすぎ、保存性が低下し、高温多湿下に保存するとカビ等を発生しやすくなる。炭素含有量は好ましくは４５％以上、より好ましくは５０％以上である。なお、炭素含有量が６０％を超える程度に炭化が進行すると、ビタミン、ポリフェノール等が十分量残存せず、ビタミン類、ポリフェノール等の補助栄養源としての機能が低下してしまう恐れがある。したがって、炭素含有量の上限は６０％以下であるのが好ましい。 When the carbon content in the carbide is less than 40%, the degree of carbonization is insufficient, so that the remaining amount of the organic substance is excessively increased, the storage stability is lowered, and mold and the like are easily generated when stored under high temperature and high humidity. The carbon content is preferably 45% or more, more preferably 50% or more. In addition, when carbonization progresses to such an extent that the carbon content exceeds 60%, a sufficient amount of vitamins, polyphenols and the like does not remain, and there is a possibility that the function as a supplementary nutrient source for vitamins, polyphenols and the like is deteriorated. Therefore, the upper limit of the carbon content is preferably 60% or less.

炭化物中のビタミン類及び／またはポリフェノールの含有量は、炭素含有量が４０％以上を満たす範囲内で多ければ多いほど好ましく、ビタミン類の含有量は炭化物１００ｇ当たり好ましくは０．５ｍｇ以上、より好ましくは１．５ｍｇ以上、特に好ましくは２．０ｍｇ以上、最も好ましくは２．５ｍｇ以上であり、ポリフェノールの含有量は炭化物１００ｇ当たり好ましくは０．２ｇ以上、より好ましくは０．６ｇ以上、特に好ましくは０．８ｇ以上、最も好ましくは０．９ｇ以上である。 The content of vitamins and / or polyphenols in the carbide is preferably as high as possible within a range where the carbon content satisfies 40% or more, and the content of vitamins is preferably 0.5 mg or more, more preferably per 100 g of carbide. Is 1.5 mg or more, particularly preferably 2.0 mg or more, most preferably 2.5 mg or more, and the content of polyphenol is preferably 0.2 g or more, more preferably 0.6 g or more, particularly preferably 100 g of carbide. 0.8 g or more, most preferably 0.9 g or more.

従来一般の木炭の製造等で使用される炭窯で蒸し焼き（通常、窯内は７００℃以上）で、野菜や果物等を炭化させると、熱に強いミネラルは残存しても、ビタミン類やポリフェノール等は破壊されてしまい、それらを上記のような高い濃度で残存させることはできない。 Steamed in a charcoal kiln that is used in the production of conventional charcoal (usually 700 ° C or higher in the kiln) and carbonized vegetables, fruits, etc., even if heat-resistant minerals remain, vitamins, polyphenols, etc. Are destroyed and cannot be left at such high concentrations.

また、炭化物を豆腐またはコンニャクの凝固剤に用いる場合の炭化物中のミネラルの含有量は、炭化物１００ｇ当たり好ましくは１．５ｇ以上、より好ましくは２ｇ以上、特に好ましくは３ｇ以上である。 Further, when the carbide is used as a coagulant for tofu or konjac, the mineral content in the carbide is preferably 1.5 g or more, more preferably 2 g or more, particularly preferably 3 g or more per 100 g of the carbide.

本発明の食用炭化物は、例えば、野菜、果物及び茶からなる群より選択される少なくとも１種を遠赤外線の照射下、１００〜２５０℃で、６〜４８時間程度加熱して炭化させることによって、製造することができる。 The edible carbide of the present invention is, for example, by heating and carbonizing at least one selected from the group consisting of vegetables, fruits and tea at 100 to 250 ° C. for 6 to 48 hours under irradiation of far infrared rays, Can be manufactured.

具体的には、全方位が遠赤外線放射パネルで包囲されたバッチ炉内にＬＰガスコンロ；着火した木炭、竹炭、練炭等；電熱器等の熱源を入れて、炉内温度を１００〜２５０℃（好ましくは１５０〜２５０℃）に設定して、かかるバッチ炉内の遠赤外線放射パネルから遠赤外線が放射される高温雰囲気に炭化させるべき食物を置くことで炭化がなされ、６〜４８時間程度で、目的の炭化物が得られる。 Specifically, an LP gas stove in a batch furnace surrounded by a far-infrared radiation panel in all directions; an ignited charcoal, bamboo charcoal, briquette, etc .; a heat source such as an electric heater; It is preferably set to 150 to 250 ° C., and carbonized by placing food to be carbonized in a high temperature atmosphere in which far infrared rays are emitted from the far infrared radiation panel in such a batch furnace, and in about 6 to 48 hours, The desired carbide is obtained.

バッチ炉を構成する遠赤外線放射パネルには、市販のセラミックヒーターパネル（遠赤外線の放射波長：１．０〜５０μｍ）を使用できるが、珪酸アルカリ水溶液と火山噴出物発泡体の混合物に炭酸ガスを封入して硬化させたパネル体を使用するのが好ましい。当該パネル体は優れた遠赤外線放射性を有し、かつ、適度な通気性を有することから、バッチ炉内の熱源（着火した木炭や練炭等）の火を消すことなく、バッチ炉内を低酸素状態の略密閉状態に維持することができ、炭化すべき野菜や果物の表面と芯部を殆ど変わらない炭化状態に炭化させることができる。 A commercially available ceramic heater panel (far infrared radiation wavelength: 1.0 to 50 μm) can be used for the far infrared radiation panel constituting the batch furnace, but carbon dioxide gas is added to the mixture of the aqueous alkali silicate solution and the volcanic ejecta foam. It is preferable to use an encapsulated and cured panel body. Since the panel body has excellent far-infrared radiation and moderate air permeability, the oxygen content in the batch furnace is low without extinguishing the heat from the heat source (ignitioned charcoal, briquettes, etc.) in the batch furnace. The state can be maintained in a substantially hermetically sealed state, and the surface and core of vegetables and fruits to be carbonized can be carbonized to a carbonized state that hardly changes.

ここで「珪酸アルカリ」としては、例えば、珪酸カリウム、珪酸ソーダ、珪酸リチウムが例示される。また、コロイダルシリカを用いてもよい。珪酸カリウムの場合、例えば、ＳｉＯ_２濃度が２５．５〜２７．５重量％、Ｋ_２Ｏ濃度が１２．５〜１４．５重量％の珪酸カリウム水溶液や、ＳｉＯ_２濃度が２７〜２９重量％、Ｋ_２Ｏ濃度が２１〜２３重量％の珪酸カリウム水溶液が好適に使用される。珪酸ソーダの場合、濃度が２８〜４８重量％（好ましくは３６〜３８重量％）のアルカリ珪酸塩の濃厚水溶液が使用され、市販されているＮＯ．１号〜ＮＯ．４号の水ガラスを使用してもよい。また、「火山噴出物発泡体」としては、火山噴出物の細粒を、７００℃〜１１００℃（好ましくは８００〜１１００℃）で加熱し発泡させた火山噴出物発泡粒子やセラミック化した火山噴出物発泡粒子集塊物が使用される。火山噴出物としては、ＳｉＯ_２を主成分とし、Ａｌ_２Ｏ_３、ＣａＯ、ＭｇＯ等を含有する複合化合物であって、内部に細孔を有するものであれば特に限定されず、例えば、シラス、軽石、ボラ、パーライト等が例示される。なお、火山噴出物発泡粒子は単孔性でも、多孔性であってもよい。 Here, examples of the “alkali silicate” include potassium silicate, sodium silicate, and lithium silicate. Colloidal silica may also be used. For potassium silicate, for example, SiO ₂ concentration of 25.5 to 27.5 wt%, _{K 2} O concentration or potassium silicate aqueous solution of 12.5 to 14.5 wt%, SiO ₂ concentration of 27 to 29 wt% A potassium silicate aqueous solution having a K ₂ O concentration of 21 to 23% by weight is preferably used. In the case of sodium silicate, a concentrated aqueous solution of alkali silicate having a concentration of 28 to 48% by weight (preferably 36 to 38% by weight) is used. No. 1 to NO. No. 4 water glass may be used. Moreover, as "volcanic ejecta foam", volcanic ejecta foam particles obtained by heating fine foams of volcanic ejecta at 700 ° C to 1100 ° C (preferably 800 to 1100 ° C) and foaming, or ceramic volcanic ejecta. A foam particle agglomerate is used. The volcanic ejecta is not particularly limited as long as it is a composite compound containing SiO ₂ as a main component and containing Al ₂ O ₃ , CaO, MgO and the like, and has pores therein. Pumice, mullet, perlite, etc. are exemplified. In addition, the volcanic ejecta foamed particles may be monoporous or porous.

また、火山噴出物発泡粒子は平均粒径が通常１０〜３００μｍのものである。また、セラミック化した火山噴出物発泡粒子集塊物としては、遠赤外線を放射するものであれば、特に限定されるものではないが、例えば、特許公報第２９５８５６０号記載の方法により火山噴出物発泡粒子をセラミック化したものが挙げられる。またＳＧＢ（豊和直（株）製）等の市販の火山噴出物発泡粒子セラミックスを用いてもよい。セラミック化した火山噴出物発泡粒子集塊物は、平均粒径が通常１〜２０ｍｍである。 Moreover, the volcanic ejecta foam particles have an average particle diameter of usually 10 to 300 μm. In addition, the ceramicized volcanic ejecta foam particle agglomerates are not particularly limited as long as they emit far infrared rays. For example, volcanic ejecta foaming is performed by the method described in Japanese Patent No. 2958560. The particles are ceramicized. Moreover, you may use commercially available volcanic ejecta foam particle ceramics, such as SGB (made by Howa Naoshi Co., Ltd.). The ceramicized volcanic ejecta foam particle agglomerates usually have an average particle size of 1 to 20 mm.

火山噴出物発泡体の使用量は、珪酸アルカリ水溶液１００重量部に対して通常７０〜２００重量部程度である。火山噴出物発泡体と珪酸アルカリ水溶液の混合は空気に触れないタイプの密閉型の混練機内で行い、得られた混合物をパネルの型枠に充填し、プレス成形する。次いで、密閉機内で炭酸ガスを封入することで混合物を硬化させる。パネル厚みは特に限定されないが、通常、４０〜６０ｍｍ程度とする。 The amount of the volcanic ejecta foam is usually about 70 to 200 parts by weight with respect to 100 parts by weight of the alkali silicate aqueous solution. The volcanic product foam and the alkali silicate aqueous solution are mixed in a closed kneader of a type that does not come into contact with air, and the resulting mixture is filled into a panel mold and press-molded. Next, the mixture is cured by sealing carbon dioxide in a sealing machine. The panel thickness is not particularly limited, but is usually about 40 to 60 mm.

また、バッチ炉の遠赤外線放射パネルには、炭化の均一化、効率化等のために通気のための孔を空けてもよい。例えば、炉内空間が縦３０ｃｍ×横３０ｃｍ×高さ３０ｃｍのサイズの立方空間からなるバッチ炉では、適宜、四方の側壁と上蓋のパネルに直径（φ）が１〜５ｍｍ程度の孔を形成する。 Further, the far-infrared radiating panel of the batch furnace may be provided with holes for ventilation in order to make carbonization uniform and efficient. For example, in a batch furnace where the space in the furnace is a cubic space having a size of 30 cm in length × 30 cm in width × 30 cm in height, holes having a diameter (φ) of about 1 to 5 mm are appropriately formed in the four side walls and the upper cover panel. .

本発明において、野菜、果物、茶は、炭化効率、保存性の観点から、炭化処理に先だって、含水率を１０〜５０重量％に調製しておくことが好ましい。含水率の調製方法は、特に限定されず、天日、加熱乾燥、熱風乾燥、真空乾燥、凍結乾燥、送風乾燥等が挙げられる。 In the present invention, vegetables, fruits and tea are preferably prepared with a water content of 10 to 50% by weight prior to carbonization from the viewpoint of carbonization efficiency and storage stability. The method for preparing the moisture content is not particularly limited, and examples include sun, heat drying, hot air drying, vacuum drying, freeze drying, and air drying.

例えば、サツマイモは、加熱乾燥により水分を調節することができ、サツマイモの含水率は、均一乾燥の観点から、２０〜５０重量％、特に１０〜３０重量％が好ましい。また、ブロッコリーは、熱風乾燥により水分を調節することができ、ブロッコリーの含水率は、均一乾燥の観点から、２０〜５０重量％、特に１０〜３０重量％が好ましい。 For example, the moisture content of sweet potato can be adjusted by heat drying, and the moisture content of the sweet potato is preferably 20 to 50% by weight, particularly 10 to 30% by weight, from the viewpoint of uniform drying. Moreover, broccoli can adjust a water | moisture content by hot-air drying, and the moisture content of broccoli is 20-50 weight% from a viewpoint of uniform drying, and 10-30 weight% is especially preferable.

また、ブロッコリー葉茎、サツマイモ葉茎は、天日乾燥により水分を調節することができ、ブロッコリー葉茎、サツマイモ葉茎の含水率は、保存性（腐敗防止）の観点から、５〜３０重量％、特に５〜１０重量％が好ましい。 Broccoli leaf stalks and sweet potato leaf stalks can be moisture-controlled by sun drying, and the moisture content of broccoli leaf stalks and sweet potato leaf stalks is 5 to 30% by weight from the viewpoint of storage stability (preventing corruption). In particular, 5 to 10% by weight is preferable.

また、本発明における野菜、果物、茶は、含水率を調製後、そのまま炭化処理に用いることができるが、適当な大きさに切裁（切断、粉砕等）したものを用いることもできる。これにより、より効率良く炭化を行うことができる。 In addition, the vegetables, fruits, and tea in the present invention can be used for carbonization as they are after the moisture content has been prepared, but those that have been cut to an appropriate size (cut, pulverized, etc.) can also be used. Thereby, carbonization can be performed more efficiently.

例えば、サツマイモの食物炭を製造する場合、３〜１０ｃｍに切断されたサツマイモを好ましく用いることができる。また、ブロッコリー葉茎やサツマイモ葉茎の食物炭を製造する場合、５〜７ｃｍに切断されたブロッコリー葉茎やサツマイモ葉茎を好ましく用いることができる。 For example, when producing sweet potato charcoal, sweet potato cut into 3 to 10 cm can be preferably used. Moreover, when manufacturing the dietary charcoal of a broccoli leaf stem or a sweet potato leaf stem, the broccoli leaf stem and sweet potato leaf stem cut | disconnected to 5-7 cm can be used preferably.

例えば、バッチ炉内の温度を約２００℃に制御すると、サツマイモ（５ｃｍ角切、含水率２０重量％、重量１ｋｇ）は、１２時間程度で、目的の炭素含有量が４０％以上となる炭化度に炭化することができる。また、バッチ炉内の温度を約２００℃に制御すると、ブロッコリー（５ｃｍ角切、含水率２０重量％、重量１ｋｇ）は、８時間程度で、目的の炭素含有量が４０％以上となる炭化度に炭化することができる。また、バッチ炉内の温度を約１８０℃に制御すると、サツマイモ葉茎またはブロッコリー葉茎（８ｃｍ長切、含水率１０重量％、重量１ｋｇ）は、それぞれ６時間程度で、目的の炭素含有量が４０％以上となる炭化度に炭化することができる。 For example, when the temperature in the batch furnace is controlled at about 200 ° C., the sweet potato (5 cm square cut, moisture content 20 wt%, weight 1 kg) has a carbonization degree that the target carbon content is 40% or more in about 12 hours. Can be carbonized. Moreover, when the temperature in the batch furnace is controlled to about 200 ° C., broccoli (cutting 5 cm square, water content 20% by weight, weight 1 kg) has a carbonization degree of about 40% or more in about 8 hours. Can be carbonized. Moreover, when the temperature in the batch furnace is controlled to about 180 ° C., the sweet potato leaf stem or broccoli leaf stem (8 cm long slice, water content 10 wt%, weight 1 kg) each has a target carbon content of about 6 hours. Carbonization can be performed to a degree of carbonization of 40% or more.

本発明の食用炭化物を食品原料と混合して食品組成物を製造することにより、本発明の食用炭化物を含む種々の食品組成物を得ることができる。本発明における食品組成物としては、栄養機能食品や特定保健用食品などの機能性食品が含まれる。食品の形態として、粉末、顆粒、クッキー、ゼリー、飲料、豆腐、コンニャク、あるいは一般食品の形態が可能である。 Various food compositions containing the edible carbide of the present invention can be obtained by mixing the edible carbide of the present invention with a food raw material to produce a food composition. The food composition in the present invention includes functional foods such as nutritional functional foods and foods for specified health use. The food form can be powder, granule, cookie, jelly, beverage, tofu, konjac, or general food.

本発明の食用炭化物を食品組成物に含有させる場合、前述したように、炭化後に粉砕した平均粒径１０〜３０μｍ程度の粒状物にして使用するのが好ましい。 When the edible carbide of the present invention is contained in the food composition, it is preferably used as a granular material having an average particle size of about 10 to 30 μm pulverized after carbonization, as described above.

食品組成物中の炭化物の含有量は、通常０．０１〜１００重量％、好ましくは４０〜５５重量％程度である。また、２種以上の食物炭を食品組成物中に含有させてもよい。 Content of the carbide | carbonized_material in a food composition is 0.01 to 100 weight% normally, Preferably it is about 40 to 55 weight%. Two or more kinds of food charcoal may be included in the food composition.

また、本発明の食用炭化物は水等の液体に付すことで、炭化物中のミネラル、ビタミン類、ポリフェノール等の栄養成分が液体中に抽出される。よって、当該抽出物を含む液体をそのまま食品原料と混合することで食品組成物を製造することもできる。炭化物中のミネラル、ビタミン類、ポリフェノール等の栄養成分は例えば、平均粒径５〜１５μｍの食物炭１００ｇに対し、３０〜５００ｇの精製水または飲料用温泉水等の抽出媒体を使用して抽出することができる。ここで、精製水とは、蒸留や濾過、イオン交換等の方法で精製された水であり、飲料用温泉水とは、地中から噴出する温水であって、平均気温以上の温度を示し、且つ鉱物質を含む飲料用の水である。 In addition, when the edible carbide of the present invention is applied to a liquid such as water, nutrient components such as minerals, vitamins, and polyphenols in the carbide are extracted into the liquid. Therefore, a food composition can also be manufactured by mixing the liquid containing the said extract with a food raw material as it is. Nutritional components such as minerals, vitamins, and polyphenols in the carbide are extracted using, for example, an extraction medium such as 30 to 500 g of purified water or drinking hot spring water for 100 g of dietary charcoal having an average particle size of 5 to 15 μm. be able to. Here, purified water is water purified by methods such as distillation, filtration, ion exchange, etc., and drinking hot spring water is hot water that erupts from the ground and indicates a temperature that is equal to or higher than the average temperature. And it is the water for drinks containing a mineral substance.

精製水、飲料用温泉水等の抽出媒体を入れた抽出用容器に、上記食物炭をそのまま投入し、６０〜８０℃に加温しながら、５〜１０分間攪拌し、必要に応じて不織布等で濾すことにより、炭化物中の栄養成分が抽出された栄養成分含有水が得られる。また、布、不織布、メッシュクロス等の液体透過性の収容材に炭化物を充填したものを、抽出媒体が入った抽出用容器に投入し、６０〜８０℃で５〜１５分間加温することにより炭化物中のミネラル、ビタミン類、ポリフェノール等の栄養成分を効率よく抽出することができる。なお、メッシュクロスとしては、ナイロンメッシュクロス、ポリエステルメッシュクロス、ポリエチレンメッシュクロス、ポリプロピレンメッシュクロス、金属製メッシュクロス等を好ましく挙げることができる。 The above food charcoal is put into an extraction container containing an extraction medium such as purified water and hot spring water for drinking, and stirred for 5 to 10 minutes while heating to 60 to 80 ° C. By filtering with, the nutrient component containing water from which the nutrient component in the carbide was extracted is obtained. Also, by filling a liquid-permeable container material such as cloth, non-woven fabric or mesh cloth with carbide into an extraction container containing an extraction medium and heating at 60-80 ° C. for 5-15 minutes Nutritional components such as minerals, vitamins and polyphenols in carbides can be efficiently extracted. Preferred examples of the mesh cloth include nylon mesh cloth, polyester mesh cloth, polyethylene mesh cloth, polypropylene mesh cloth, and metal mesh cloth.

また、精製水、飲料用温泉水等の水ではなく、抽出媒体に野菜汁を使用して食物炭中の栄養成分を抽出してもよい。この場合は、例えば、適当な大きさに切断した野菜をジューサーで粉砕することにより得た野菜汁に食物炭を加え、これを３〜１０分間攪拌し、必要に応じて不織布等で濾すことにより、炭化物から抽出された栄養成分を含有する、栄養成分が増強した野菜汁が得られる。野菜汁用の野菜としては、サツマイモ、サツマイモ葉茎、ジャガイモ、大根、ほうれん草、ブロッコリー、ブロッコリー葉茎等が挙げられる。 Moreover, you may extract the nutrient component in dietary charcoal using vegetable juice as an extraction medium instead of water, such as purified water and hot spring water for drinks. In this case, for example, by adding dietary charcoal to vegetable juice obtained by pulverizing vegetables cut into an appropriate size with a juicer, stirring the mixture for 3 to 10 minutes, and filtering with a nonwoven fabric or the like as necessary The vegetable juice containing the nutritional component extracted from the carbide and having the enhanced nutritional component is obtained. Examples of vegetables for vegetable juice include sweet potato, sweet potato leaf stem, potato, radish, spinach, broccoli, broccoli leaf stem and the like.

炭化物から抽出された栄養成分を含有する液体を必要に応じて濃縮して用いてもよい。濃縮方法としては、加熱濃縮、減圧濃縮、噴霧濃縮、真空濃縮、冷凍濃縮等が挙げられ、噴霧濃縮、冷凍濃縮が好ましい。最も好ましくは、冷凍濃縮であり、例えば氷点下５〜２０度の条件で濃縮を行うことが好ましい。 You may concentrate and use the liquid containing the nutrient component extracted from the carbide | carbonized_material as needed. Examples of the concentration method include heat concentration, vacuum concentration, spray concentration, vacuum concentration, and freeze concentration, and spray concentration and freeze concentration are preferable. Most preferably, it is freeze concentration. For example, it is preferable to perform concentration under conditions of 5 to 20 degrees below freezing.

また、本発明の食品組成物の好適態様として、本発明の炭化物をそのまま、又は、該炭化物からの抽出物を含む液体若しくはその濃縮物を、豆乳またはコンニャク糊に添加混合することで得られる豆乳またはコンニャクが挙げられる。本発明の炭化物は、野菜、果物、茶等に含まれるミネラル成分が濃縮されており、炭化物をそのまま、又は、炭化物からの抽出物を含む液体若しくはその濃縮物を豆乳またはコンニャク糊に添加混合することで、凝固剤（苦汁、消石灰）の代用として機能する。従って、ビタミン類やポリフェノールの栄養成分が増強された豆腐またはコンニャクを簡単に得ることができる。しかも、野菜、果物、茶等の非可食部位を炭化してなる炭化物を使用すれば、安価にビタミン類やポリフェノールの栄養成分が増強された豆腐またはコンニャクを得ることができる。 Further, as a preferred embodiment of the food composition of the present invention, the soy milk obtained by adding and mixing the charcoal of the present invention as it is, or a liquid containing the extract from the charcoal or a concentrate thereof to soymilk or konjac paste. Or konjac. In the carbide of the present invention, mineral components contained in vegetables, fruits, teas, etc. are concentrated, and the charcoal is added as it is, or a liquid containing an extract from the charcoal or a concentrate thereof is added to soymilk or konjac paste. It functions as a substitute for coagulants (bitter juice, slaked lime). Therefore, it is possible to easily obtain tofu or konjac with enhanced nutritional components of vitamins and polyphenols. Moreover, tofu or konjac with enhanced nutritional components of vitamins and polyphenols can be obtained at low cost by using carbonized products obtained by carbonizing non-edible parts such as vegetables, fruits and tea.

また、本発明の食品組成物の好適態様として、本発明の炭化物からの抽出物を含む液体からなる飲料が挙げられる。例えば、熱湯を抽出媒体に使用して本発明の炭化物から抽出させた抽出物を含む当該熱湯は、コーヒーに似た風味の飲料となり、栄養成分を含むコーヒー様の健康飲料を得ることができる。すなわち、本発明の炭化物の粒状物を不織布等で形成された袋内に収容することでティーバッグ様の物品に調製することができ、例えば、サツマイモの炭化物の粒状物を不織布の袋に収容した物品においては、それを抽出用容器に入れて熱湯を注ぐことで、コーヒーに似た風味の飲料となり、栄養成分を含むコーヒー様の健康飲料を得ることができる。 Moreover, the drink which consists of a liquid containing the extract from the carbide | carbonized_material of this invention is mentioned as a suitable aspect of the foodstuff composition of this invention. For example, the hot water containing an extract extracted from the carbide of the present invention using hot water as an extraction medium becomes a beverage having a flavor similar to coffee, and a coffee-like health drink containing nutritional components can be obtained. That is, it can be prepared into a tea bag-like article by storing the carbide particles of the present invention in a bag formed of non-woven fabric or the like, for example, sweet potato carbide particles are stored in a non-woven bag In an article, by putting it in an extraction container and pouring hot water into it, it becomes a beverage having a flavor similar to coffee, and a coffee-like health drink containing nutritional components can be obtained.

本発明における食品組成物には、一般の食品素材をベースとするほか、例えば様々な栄養剤、ビタミン、鉱物（電解質）、ミネラル、合成風味剤、天然風味剤、着色剤、充填剤（チーズ、チョコレートなど）、ペクチン酸またはその塩、アルギン酸またはその塩、酢、有機酸（クエン酸など）、保護性コロイド増粘剤、ｐＨ調節剤、安定化剤、防腐剤、グリセリン、アルコール等をさらに含有させてもよい。 The food composition in the present invention is based on a general food material, for example, various nutrients, vitamins, minerals (electrolytes), minerals, synthetic flavors, natural flavors, colorants, fillers (cheese, Chocolate, etc.), pectic acid or its salt, alginic acid or its salt, vinegar, organic acid (such as citric acid), protective colloid thickener, pH adjuster, stabilizer, preservative, glycerin, alcohol, etc. You may let them.

実施例１
火山噴出物発泡体（シラスバルーン）１０００ｇとSiO₂27〜29％、K₂O21〜23％濃度の珪酸アルカリ水溶液と混合攪拌し、得られた混合物をパネルの型枠に充填し、プレス機（かんざき製）にて荷重３０ｋｇｆ／ｃｍ^２でプレスした後、炭酸ガスを封入して硬化し、遠赤外線パネルを製造した。また、遠赤外線パネルのすのことして、該パネル（３０×３０×３ｃｍ）に１ｃｍ間隔で５ｍｍの穴を開けることによりすのこを作製した。
図１は、シラスバルーン炭酸ガス硬化体（遠赤外線パネル）の３０℃における遠赤外線放射率を示す図であり、波長２．２〜２５μｍ（波数４５００〜４００ｃｍ^−１）の遠赤外線の放射率が８０％以上である。
壁面および床面、天井面に遠赤外線照射パネルを取り付け、炉内空間が縦３０ｃｍ×横３０ｃｍ×高さ３０ｃｍのサイズの立方空間からなるバッチ炉を作製し、その中間部（高さ方向の中間部）に遠赤外線照射パネルのすのこを敷き、遠赤外線照射パネルのすのこの下に１ｋｇの木炭を入れ着火し、サツマイモ２ｋｇをすのこの上に載置し、パネルに吸入口と排気口を形成せず、実質的に密閉状態を保ったまま（炉内温度：１５０〜２００℃）、２４時間かけてサツマイモを炭化させた。得られた炭化物をジェットミル粉砕機〔ホソカワミクロン（株）製〕で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。
また、得られた炭化物の炭素量を株式会社柳本製作所製のＣＨＮコーダＭＴ−６で測定したところ５２．４％であった。 Example 1
Volcanic materials foam (Shirasu balloons) 1000 g and SiO _₂ 27~29%, K ₂ and O21～23% concentration alkali silicate aqueous solution were mixed and stirred, the obtained mixture was charged into a mold of the panel, press ( after pressing at a load 30 kgf / cm ² at Kanzaki Ltd.), and cured by sealing carbon dioxide, to produce a far-infrared panel. Moreover, the far-infrared panel was made, and a 5 mm hole was made in the panel (30 × 30 × 3 cm) at intervals of 1 cm to produce a saw.
FIG. 1 is a diagram showing the far-infrared emissivity of a shirasu balloon carbon dioxide gas cured body (far-infrared panel) at 30 ° C., and the far-infrared emissivity at a wavelength of 2.2 to 25 μm (wave number 4500 to 400 cm ⁻¹ ). 80% or more.
A far-infrared irradiation panel is attached to the wall surface, floor surface, and ceiling surface, and a batch furnace consisting of a cubic space with a size of 30 cm in length, 30 cm in width, and 30 cm in height is produced in the furnace space. 1) Charging 1kg charcoal under the far-infrared irradiation panel and igniting it, placing 2kg of sweet potatoes on the top of the soot, and forming the inlet and outlet on the panel However, the sweet potato was carbonized over 24 hours, maintaining a substantially airtight state (furnace temperature: 150-200 degreeC). The obtained carbide was pulverized by a jet mill pulverizer (manufactured by Hosokawa Micron Corporation) and passed through a sieve to obtain carbide particles having an average particle size of 10 μm.
The carbon content of the obtained carbide was 52.4% when measured with a CHN coder MT-6 manufactured by Yanagimoto Seisakusho Co., Ltd.

実施例２
実施例１で使用したバッチ炉に人参１Ｋｇを投入して、その他は実施例１と同様にして平均粒径が１０μｍの炭化物粒子を得た。 Example 2
Carbide particles having an average particle diameter of 10 μm were obtained in the same manner as in Example 1 except that 1 kg of carrot was charged into the batch furnace used in Example 1.

実施例３
実施例１で使用したバッチ炉の対向する側壁（遠赤外線照射パネル）に吸入口（５ｍｍφの孔）と排気口（５ｍｍφの孔）をそれぞれ３箇所開け、大根１Ｋｇを投入し、炉内温度：１５０〜２００℃で、１２時間かけて炭化させた。得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。 Example 3
Three inlet holes (5 mmφ holes) and three exhaust ports (5 mmφ holes) are opened on opposite side walls (far-infrared irradiation panel) of the batch furnace used in Example 1, and 1 kg of radish is introduced. Carbonization was performed at 150 to 200 ° C. for 12 hours. The obtained carbide was pulverized by a jet mill pulverizer and sieved to obtain carbide particles having an average particle diameter of 10 μm.

実施例４
実施例１で使用したバッチ炉に１ｋｇの竹炭を入れて着火し、ほうれん草５００ｇを投入して、吸入口（３ｍｍφの孔）と排気口（３ｍｍφの孔）をそれぞれ４箇所開け、炉内温度：１５０〜２００℃で、１２時間かけて炭化させた。得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。 Example 4
1 kg of bamboo charcoal was put into the batch furnace used in Example 1 and ignited, and 500 g of spinach was added. Four inlets (3 mmφ holes) and four exhaust ports (3 mmφ holes) were opened, and the furnace temperature: Carbonization was performed at 150 to 200 ° C. for 12 hours. The obtained carbide was pulverized by a jet mill pulverizer and sieved to obtain carbide particles having an average particle diameter of 10 μm.

実施例５
実施例１で使用したバッチ炉に１ｋｇの練炭を入れて着火し、蓮５００ｇを投入して、吸入口（５ｍｍφの孔）と排気口（５ｍｍφの孔）をそれぞれ３箇所開け、炉内温度：１５０〜２００℃で、１２時間かけて炭化させた。得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。 Example 5
The batch furnace used in Example 1 was ignited by putting 1 kg of briquette, charged with 500 g of lotus, opened three inlets (5 mmφ holes) and three exhaust ports (5 mmφ holes), and the furnace temperature: Carbonization was performed at 150 to 200 ° C. for 12 hours. The obtained carbide was pulverized by a jet mill pulverizer and sieved to obtain carbide particles having an average particle diameter of 10 μm.

実施例６
実施例１で使用したバッチ炉に１ｋｇの練炭を入れて着火し、大根葉１ｋｇを投入して、吸入口（３ｍｍφの孔）と排気口（３ｍｍφの孔）をそれぞれ４箇所開け、炉内温度：１８０〜２５０℃で、６時間かけて炭化させた。得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。 Example 6
The batch furnace used in Example 1 was ignited by putting 1 kg of briquettes, charged with 1 kg of radish leaves, and opened four intake ports (3 mmφ holes) and four exhaust ports (3 mmφ holes). : Carbonized at 180 to 250 ° C. for 6 hours. The obtained carbide was pulverized by a jet mill pulverizer and sieved to obtain carbide particles having an average particle diameter of 10 μm.

実施例７
実施例１で使用したバッチ炉に電気コンロを入れ、サツマイモ１ｋｇを投入して、吸入口（３ｍｍφの孔）と排気口（３ｍｍφの孔）をそれぞれ４箇所開け、炉内温度：２００〜２５０℃で、４時間かけて炭化させた。得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。 Example 7
An electric stove is placed in the batch furnace used in Example 1, 1 kg of sweet potatoes are added, four inlets (3 mmφ holes) and four exhaust ports (3 mmφ holes) are opened, and the furnace temperature is 200 to 250 ° C. And carbonized for 4 hours. The obtained carbide was pulverized by a jet mill pulverizer and sieved to obtain carbide particles having an average particle diameter of 10 μm.

実施例８
実施例１で使用したバッチ炉に木炭を入れて、着火したサツマイモ葉茎を約５ｃｍにカットし、吸入口（３ｍｍφの孔）と排気口（３ｍｍφの孔）をそれぞれ３箇所開け、炉内温度１５０〜２００℃で１２時間かけて炭化させた。得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。 Example 8
Charcoal was put into the batch furnace used in Example 1, and the ignited sweet potato leaf stem was cut to about 5 cm, and three inlets (3 mmφ holes) and three exhaust ports (3 mmφ holes) were opened. Carbonization was performed at 150 to 200 ° C. for 12 hours. The obtained carbide was pulverized by a jet mill pulverizer and sieved to obtain carbide particles having an average particle diameter of 10 μm.

実施例９
実施例１で使用したバッチ炉に木炭を入れて、着火したブロッコリー葉茎を約５ｃｍにカットし、天火乾燥を３６時間行ったものを投入し吸入口（３ｍｍφの孔）と排気口（３ｍｍφの孔）をそれぞれ３箇所開け、炉内温度１５０〜２００℃で６時間かけて炭化させた。得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。 Example 9
Charcoal is put into the batch furnace used in Example 1, and the ignited broccoli leaf stem is cut to about 5 cm, and after having been subjected to natural heat drying for 36 hours, an inlet (3 mmφ hole) and an exhaust port (3 mmφ) 3 holes were formed, and carbonized at a furnace temperature of 150 to 200 ° C. for 6 hours. The obtained carbide was pulverized by a jet mill pulverizer and sieved to obtain carbide particles having an average particle diameter of 10 μm.

実施例１０
実施例１で使用したバッチ炉に１ｋｇの練炭を入れて着火し、キャベツ葉１ｋｇを投入して、吸入口（３ｍｍφの孔）と排気口（３ｍｍφの孔）をそれぞれ４箇所開け、炉内温度：１５０〜２００℃で、６時間かけて炭化させた。得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。 Example 10
In the batch furnace used in Example 1, 1 kg of briquette was placed and ignited, 1 kg of cabbage leaf was added, and four intake ports (3 mmφ holes) and four exhaust ports (3 mmφ holes) were opened. : Carbonized at 150 to 200 ° C. for 6 hours. The obtained carbide was pulverized by a jet mill pulverizer and sieved to obtain carbide particles having an average particle diameter of 10 μm.

実施例１１
実施例１で使用したバッチ炉に１ｋｇの練炭を入れて着火し、カリフラワー１ｋｇを投入して、吸入口（３ｍｍφの孔）と排気口（３ｍｍφの孔）をそれぞれ４箇所開け、炉内温度：１５０〜２００℃で、６時間かけて炭化させた。得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて、平均粒径が１０μｍの炭化物粒子を得た。 Example 11
The batch furnace used in Example 1 was charged with 1 kg of briquette, ignited, 1 kg of cauliflower was added, four inlets (3 mmφ holes) and four exhaust ports (3 mmφ holes) were opened, and the furnace temperature: Carbonization was performed at 150 to 200 ° C. for 6 hours. The obtained carbide was pulverized by a jet mill pulverizer and sieved to obtain carbide particles having an average particle diameter of 10 μm.

比較例１
サツマイモ１ｋｇを、東芝製オーブントースターを用いて３００℃で５時間かけて炭化させ、得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて平均粒径１０μｍの炭化物粒子を得た。
表１は実施例１と比較例１で得たサツマイモ炭化物粒子の成分を比較した成分分析表である。 Comparative Example 1
1 kg of sweet potato was carbonized at 300 ° C. for 5 hours using an oven toaster made by Toshiba, and the resulting carbide was pulverized with a jet mill pulverizer and sieved to obtain carbide particles having an average particle size of 10 μm.
Table 1 is a component analysis table comparing the components of the sweet potato carbide particles obtained in Example 1 and Comparative Example 1.

表１に示す通り、実施例１で得られたサツマイモ炭にはミネラルの他、ビタミン及びポリフェノールが多く残存していた。一方、比較例１で得られたサツマイモ炭は、ミネラルが実施例１で得たサツマイモ炭よりも多く残存していたものの、ビタミン、ポリフェノールは、炭化時の熱により破壊され、実施例１のサツマイモ炭の１／１０程度しか残存していなかった。 As shown in Table 1, the sweet potato charcoal obtained in Example 1 had many vitamins and polyphenols remaining in addition to minerals. On the other hand, the sweet potato charcoal obtained in Comparative Example 1 had more minerals remaining than the sweet potato charcoal obtained in Example 1, but vitamins and polyphenols were destroyed by the heat during carbonization, and the sweet potato of Example 1 Only about 1/10 of the charcoal remained.

比較例２
ブロッコリー葉茎１ｋｇを、東芝製オーブントースターを用いて３００℃で５時間かけて炭化させ、得られた炭化物をジェットミル粉砕機で粉砕し、篩にかけて平均粒径１０μｍの炭化物粒子を得た。 Comparative Example 2
1 kg of broccoli leaves and stems were carbonized at 300 ° C. for 5 hours using an oven toaster made by Toshiba, and the obtained carbide was pulverized with a jet mill pulverizer and sieved to obtain carbide particles having an average particle size of 10 μm.

実施例１２、比較例３
飲料温泉水（美姫の水（有）美姫商会）１００ｇに、実施例９で得られたブロッコリー葉茎炭３０ｇを添加し、７０〜８０℃に加温しながら、１０分間混合攪拌して抽出操作を行ない、その後、不織布でブロッコリー葉茎炭を濾し、ブロッコリー葉茎炭抽出物含有水を得た。同様にして、比較例２で得られたブロッコリー葉茎炭を用いてブロッコリー葉茎炭抽出物含有水を得た。
表２は、実施例９と比較例２で得られたブロッコリー葉茎炭を用いて作製したブロッコリー葉茎炭抽出物含有水の成分を比較した成分分析表である。 Example 12, Comparative Example 3
Extraction operation by adding 30g of broccoli leaf stem charcoal obtained in Example 9 to 100g of drinking hot spring water (Mihime's water (Yes) Mihime Shokai), mixing and stirring for 10 minutes while heating to 70-80 ° C After that, broccoli leaf charcoal charcoal was filtered with a nonwoven fabric to obtain water containing broccoli leaf stem charcoal extract. Similarly, broccoli leaf stem charcoal extract-containing water was obtained using the broccoli leaf stem charcoal obtained in Comparative Example 2.
Table 2 is a component analysis table comparing the components of broccoli leaf stem charcoal extract-containing water prepared using the broccoli leaf stem charcoal obtained in Example 9 and Comparative Example 2.

表２に示す通り、実施例１２で得られたブロッコリー葉茎炭抽出物含有水は、カルシウム、カリウム、マグネシウム、リン等のミネラルを高濃度に含有する他、ビタミンＫ_１、カロテンを含有していた。
一方、比較例３で得られたブロッコリー葉茎炭抽出物含有水は、実施例１２のブロッコリー葉茎炭抽出物含有水よりも、カリウムが高濃度に含有するものの、カルシウム、マグネシウム、リンは実施例１２のブロッコリー葉茎炭抽出物含有水よりも濃度が低く、ビタミンＫ_１、カロテンに至っては検出されなかった。 As shown in Table 2, the broccoli leaf charcoal extract-containing water obtained in Example 12 contains vitamin K _{1 and} carotene in addition to high concentrations of minerals such as calcium, potassium, magnesium, and phosphorus. It was.
On the other hand, although the broccoli leaf charcoal extract-containing water obtained in Comparative Example 3 contains potassium at a higher concentration than the broccoli leaf stem charcoal extract-containing water of Example 12, calcium, magnesium, and phosphorus were carried out. example 12 lower concentration than the broccoli leaf and stem coal extract containing water, vitamin K _1, was not detected reached the carotene.

実施例１３
飲料温泉水（美姫の水（有）美姫商会）１００ｇに、実施例１で得られたサツマイモ炭３０ｇを添加し、７０〜８０℃に加温しながら、１０分間混合攪拌して抽出操作を行ない、その後、不織布でサツマイモ炭を濾し、サツマイモ炭抽出物含有水を得た。表３は、サツマイモ炭抽出物含有水の成分分析表である。 Example 13
30 g of sweet potato charcoal obtained in Example 1 is added to 100 g of drinking hot spring water (Mihime's water (with) Miki Shokai), and the mixture is stirred and extracted for 10 minutes while heating to 70-80 ° C. Thereafter, the sweet potato charcoal was filtered with a non-woven fabric to obtain water containing the sweet potato charcoal extract. Table 3 is a component analysis table of the sweet potato charcoal extract-containing water.

表３に示す通り、実施例１３のサツマイモ炭抽出物含有水から、実施例１のサツマイモ炭からカリウム、ビタミンＥ、ポリフェノールが十分に抽出されることを確認できた。 As shown in Table 3, it was confirmed that potassium, vitamin E, and polyphenol were sufficiently extracted from the sweet potato charcoal of Example 1 from the water containing the sweet potato charcoal extract of Example 13.

実施例１４
飲料温泉水（美姫の水（有）美姫商会）１００ｇに、実施例１０で得られたキャベツ葉炭３０ｇを添加し、７０〜８０℃に加温しながら、１０分間混合攪拌して抽出操作を行ない、その後、不織布でキャベツ葉炭を濾し、キャベツ葉炭抽出物含有水を得た。表４は、キャベツ葉炭抽出物含有水の成分分析表である。 Example 14
30 g of cabbage leaf charcoal obtained in Example 10 is added to 100 g of drinking hot spring water (Mihime's water (with) Miki Shokai), and the mixture is stirred for 10 minutes while being heated to 70-80 ° C. for extraction operation. Then, the cabbage leaf charcoal was filtered with a nonwoven fabric to obtain cabbage leaf charcoal extract-containing water. Table 4 is a component analysis table of cabbage leaf charcoal extract-containing water.

表４に示すとおり、キャベツ葉炭抽出物含有水はミネラルの含有量が高く、豆腐またはコンニャクの凝固剤に好ましいことを確認した。 As shown in Table 4, it was confirmed that the cabbage leaf charcoal extract-containing water had a high mineral content and was preferable as a coagulant for tofu or konjac.

実施例１５
実施例１で得られた平均粒径１０μｍのサツマイモ炭１５ｇを、不織布の袋に充填し、封をした。この充填物を抽出用容器に入れ、ここに熱湯（９５℃）を１００ｇ注ぎ、３分間混合攪拌し、サツマイモ炭抽出物含有温水（抽出液）を得た。得られた抽出液はコーヒーと同じ風味の健康飲料水であることを確認した。 Example 15
A non-woven bag was filled with 15 g of sweet potato charcoal having an average particle diameter of 10 μm obtained in Example 1, and sealed. 100 g of hot water (95 ° C.) was poured into this container for extraction, and mixed and stirred for 3 minutes to obtain sweet potato charcoal extract-containing warm water (extract). The obtained extract was confirmed to be a health drink with the same flavor as coffee.

実施例１６
実施例１で得られた平均粒径１０μｍのサツマイモ炭８ｇ、および実施例９で得られた平均粒径１０μｍのブロッコリー葉茎炭８ｇを、不織布の袋に充填し、封をした。この充填物を抽出用容器に入れ、ここに熱湯（９５℃）を１００ｇ注ぎ、３分間混合攪拌し、サツマイモ炭及びブロッコリー葉茎炭抽出物含有温水（抽出液）を得た。得られた抽出液に、レモンと砂糖一さじを入れると、飲みやすい風味の健康飲料水が得られることを確認した。 Example 16
A non-woven bag was filled with 8 g of sweet potato charcoal having an average particle size of 10 μm obtained in Example 1 and 8 g of broccoli foliage charcoal having an average particle size of 10 μm obtained in Example 9 and sealed. 100 g of hot water (95 ° C.) was poured into this container for extraction, and mixed and stirred for 3 minutes to obtain sweet potato charcoal and broccoli leaf stem charcoal extract-containing hot water (extract). It was confirmed that when drinking lemon and a spoonful of sugar in the obtained extract, a healthy drinking water with a flavor that is easy to drink was obtained.

実施例１７
実施例９で得られた平均粒径１０μｍのブロッコリー葉茎炭３００ｇを、精製水（９５℃）１０００ｇが入った抽出用容器に加え、５分間混合攪拌し、これを不織布で濾し、ブロッコリー葉茎炭抽出物含有温水（抽出液）を得た。得られた抽出液は、風味の良い健康飲料水であることを確認した。 Example 17
300 g of broccoli leaf stem charcoal having an average particle diameter of 10 μm obtained in Example 9 was added to an extraction vessel containing 1000 g of purified water (95 ° C.), mixed and stirred for 5 minutes, filtered through a nonwoven fabric, and broccoli leaf stem Charcoal extract-containing warm water (extract) was obtained. It was confirmed that the obtained extract was a healthy drinking water with a good flavor.

実施例１８
実施例８で得られた平均粒径１０μｍのサツマイモ葉茎炭３００ｇを、精製水（９５℃）１０００ｇが入った抽出用容器に加え、５分間混合攪拌し、これを不織布で濾し、サツマイモ葉茎炭抽出物含有水（抽出液）を得た。得られた抽出液は、風味の良い健康飲料水であることを確認した。 Example 18
300 g of sweet potato leaf charcoal with an average particle size of 10 μm obtained in Example 8 was added to an extraction container containing 1000 g of purified water (95 ° C.), mixed and stirred for 5 minutes, filtered through a nonwoven fabric, and then sweet potato leaf stem. Charcoal extract-containing water (extract) was obtained. It was confirmed that the obtained extract was a healthy drinking water with a good flavor.

実施例１９
実施例８で得られた平均粒径１０μｍのサツマイモ葉茎炭３００ｇをコンニャク粉１０００ｇに混合し、３，６００ｇの水を加え、練り上げて、３０分間放置することでコンニャクを得た。得られたコンニャクは、風味が良い、淡灰色のコンニャクであることを確認した。 Example 19
300 g of sweet potato leaf stem charcoal having an average particle size of 10 μm obtained in Example 8 was mixed with 1000 g of konjac powder, added with 3,600 g of water, kneaded and allowed to stand for 30 minutes to obtain konjac. It was confirmed that the obtained konjac was a light gray konjac with a good flavor.

実施例２０
実施例１２で得られたブロッコリー葉茎炭抽出物含有水２５ｇを、豆乳５００ｇに加えて１分間攪拌後、該豆乳を型に移して湯煎で７０〜８０℃に加温すると豆腐が得られることを確認した。 Example 20
Tofu is obtained by adding 25 g of broccoli leaf stem charcoal extract-containing water obtained in Example 12 to 500 g of soy milk, stirring for 1 minute, then transferring the soy milk to a mold and heating to 70-80 ° C. with a hot water bath. It was confirmed.

実施例２１
ブロッコリー葉茎を０．５ｃｍ大に切断後、ジューサーで粉砕してジュースを得た。該ジュース７５ｇに、実施例１で得られた平均粒径１０μｍのサツマイモ炭７５ｇを加え、３分間混合攪拌した。次に、このサツマイモ炭入りジュースを豆乳５００ｇに加え、これを攪拌し、湯煎で豆乳を７０〜８０℃に加温するとうす茶色の豆腐が得られることを確認した。 Example 21
Broccoli leaves and stems were cut to a size of 0.5 cm and then crushed with a juicer to obtain juice. To 75 g of the juice, 75 g of sweet potato charcoal with an average particle size of 10 μm obtained in Example 1 was added and mixed and stirred for 3 minutes. Next, this sweet potato charcoal-containing juice was added to 500 g of soy milk, and this was stirred, and it was confirmed that a light brown tofu was obtained when the soy milk was heated to 70-80 ° C. with hot water.

実施例２２
実施例１で得られた平均粒径１０μｍのサツマイモ炭１００ｇに蒸留水５００ｇを加えてジューサーで混合し、不織布でろ過してサツマイモ炭抽出物含有水を得た。次いでサツマイモ炭抽出物含有水３００ｇに対しクエン酸９ｇを加えて攪拌し、このクエン酸入りサツマイモ炭抽出物含有水を７０〜８０℃に加熱した豆乳５００ｇに対し２５ｇ添加するとうす茶色の豆腐が得られることを確認した。 Example 22
500 g of distilled water was added to 100 g of sweet potato charcoal having an average particle size of 10 μm obtained in Example 1, mixed with a juicer, and filtered through a nonwoven fabric to obtain water containing sweet potato charcoal extract. Next, 9 g of citric acid was added to 300 g of sweet potato charcoal extract-containing water and stirred, and when 25 g of this citric acid-containing sweet potato charcoal extract-containing water was added to 500 g of soy milk heated to 70-80 ° C., a light brown tofu was obtained. It was confirmed that

実施例２３
実施例１で得られた平均粒径１０μｍのサツマイモ炭１００ｇに蒸留水５００ｇを加えてジューサーで混合し、不織布でろ過してサツマイモ炭抽出物含有水を得た。次いでサツマイモ炭抽出物含有水３００ｇに対し黒酢９ｇを加えて攪拌し、この黒酢入りサツマイモ炭抽出物含有水を７０〜８０℃に加熱した豆乳５００ｇに対し２５ｇ添加するとうす茶色の豆腐が得られることを確認した。 Example 23
500 g of distilled water was added to 100 g of sweet potato charcoal having an average particle size of 10 μm obtained in Example 1, mixed with a juicer, and filtered through a nonwoven fabric to obtain water containing sweet potato charcoal extract. Next, 9 g of black vinegar is added to 300 g of water containing sweet potato charcoal extract and stirred, and 25 g of this sweet potato charcoal extract-containing water containing black vinegar is added to 500 g of soy milk heated to 70-80 ° C. to obtain a light brown tofu. It was confirmed that

本発明によれば、野菜や果物等を炭化して得られるビタミン類、ポリフェノール類が比較的多く残存する食用炭化物を製造でき、該炭化物またはその抽出物を含む食品組成物を製造できる。 ADVANTAGE OF THE INVENTION According to this invention, the edible carbide | carbonized_material which vitamins obtained by carbonizing vegetables, fruits, etc. and polyphenols remain comparatively can be manufactured, and the foodstuff composition containing this carbide | carbonized_material or its extract can be manufactured.

Claims

An edible carbide obtained by carbonizing at least one selected from the group consisting of vegetables, fruits and tea at a temperature of 250 ° C. or less under irradiation of far infrared rays.

Sweet potato, sweet potato leaf stem, broccoli, broccoli leaf stem, spinach, radish, cabbage leaf, carrot, lotus, cauliflower, at least one kind of carbide, and 0.5mg or more of vitamins per 100g of carbide The edible carbide according to claim 1, containing and / or containing 0.2 g or more of polyphenol per 100 g of carbide.

The edible carbide according to claim 1, which is at least one kind of carbide selected from the group consisting of broccoli stalks and leaves, cauliflower stalks and leaves, cabbage and radish leaves, and contains 1.5 g or more of minerals per 100 g of carbides.

A method for producing an edible carbide, characterized in that at least one food selected from the group consisting of vegetables, fruits and tea is carbonized at a temperature of 250 ° C. or lower under irradiation of far infrared rays.

The method according to claim 4, wherein the food is carbonized by heating for 6 to 48 hours in a batch furnace surrounded by a far infrared radiation panel and heated to 100 to 250 ° C.

The method according to claim 5, wherein the far-infrared radiation panel is a panel body in which carbon dioxide gas is sealed and cured in a mixture of an aqueous alkali silicate solution and a volcanic ejecta foam.

The food composition containing the carbide | carbonized_material of any one of Claims 1-3.

The food composition containing the extract extracted from the carbide | carbonized_material of any one of Claims 1-3.

The food composition according to claim 7 or 8, wherein the charcoal is at least one charcoal selected from the group consisting of broccoli foliage, cauliflower foliage, cabbage and radish leaves, and the food composition is tofu or konjac.

The charcoal is at least one charcoal selected from the group consisting of sweet potato, sweet potato leaf stem, broccoli, broccoli leaf stem, spinach, radish, cabbage leaf, carrot, lotus, cauliflower, and the food composition is an extract of the char The food composition according to claim 8, which is a beverage comprising

The manufacturing method of the food composition which mixes the carbide | carbonized_material of any one of Claims 1-3, or the extract extracted from it with a foodstuff raw material, and manufactures a food composition.

The method according to claim 11, wherein the tofu is produced by mixing the carbide or an extract extracted from the soy milk.

The method according to claim 12, wherein citric acid or food vinegar is further mixed with soy milk to produce tofu.

12. The method according to claim 11, wherein the carbide or extract extracted therefrom is mixed with konjac paste to produce konjac.

The method according to claim 11, wherein the charcoal and vegetable juice are mixed, and the mixed vegetable juice is mixed with soy milk to produce tofu.

The method of Claim 11 which manufactures tofu by mixing the vegetable juice containing this extract with soymilk, after obtaining an extract from a carbide | carbonized_material using vegetable juice as an extraction medium.

The method according to claim 16, wherein the vegetable juice is a vegetable juice of one or more vegetables selected from the group consisting of sweet potato, sweet potato stalk and leaf, potato, radish, spinach, broccoli and broccoli leaf stalk.