JP2011160725A - Method for producing powdered momordica charantia, and powdered momordica charantia - Google Patents
Method for producing powdered momordica charantia, and powdered momordica charantia Download PDFInfo
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本発明は、ゴーヤー果実を原材料とする粉末の製法及びその粉末に関し、詳しくは、ゴーヤーの有する健康機能成分を損なうことなく、その果実から食品に添加できる粉末を製造する方法及びその粉末に関するものである。 The present invention relates to a method for producing a powder made from bitter melon fruit and its powder, and more particularly to a method for producing a powder that can be added to food from the fruit without damaging the health functional ingredients of bitter melon and the powder. is there.
ゴーヤーは、「にがうり」の沖縄地方の名称であり、熱帯アジア原産のウリ科の植物で、一年生のつる性草本であって、平均気温２５℃以上でよく育つ草本であるから、沖縄以外に南西諸島、南九州等でも栽培できる。ゴーヤーの果実は、ズングリ型で約２０ｃｍ弱、細長い型で２５〜３５ｃｍの長さで、収穫は通常夏であるが、沖縄ではハウス栽培を行って、ほとんど一年を通して収穫される。その果実は細長く、表皮にこぶを有し、未熟果は濃緑色から淡緑色で、熟すと橙色になる。 Goya is the name of the Okinawa region of “Nigauri”, a cucurbitaceae plant native to tropical Asia, an annual vine herb that grows well at an average temperature of 25 ° C or higher. It can be cultivated in islands and southern Kyushu. The bitter gourd fruit is about 20 cm long in the Zunguri type and 25-35 cm long in the long and narrow shape. The harvest is usually summer, but in Okinawa, it is harvested almost all year round through house cultivation. The fruit is elongated and has a hump on the epidermis, and the immature fruit turns from dark green to light green and becomes orange when ripe.
果実は、独特の苦味があるが、ビタミンＣ，カリウムが豊富である。ゴーヤーは夏場の健康を維持する食品として、ゴーヤーの種を取り、果肉と豚肉、豆腐などとの炒め物や揚げ物、酢の物、和え物、漬け物等がよく知られている。 The fruit has a unique bitter taste but is rich in vitamin C and potassium. As a food for maintaining health in summer, bitter gourd is a well-known type of bitter gourd seed, fried and fried with pulp and pork, tofu, vinegared, seasoned and pickled.
前述の苦味はモモルデシン、ククルビタシン成分が呈するもので、この成分は抗酸化作用、血管増強作用、健胃作用があり、また血糖値降下作用等が認められるものである。その他、ビタミンＣが７６ｍｇ／１００ｇｒと多く、しかもこのビタミンＣは加熱にも強くて１１０ｍｇ／１００ｇｒもあり、レモンやキャベツの２〜３倍、キュウリの５〜６倍ある。また、カリウムが多くて、食物繊維も２．６ｇｒ／１００ｇｒで多く、同じウリ科のキュウリの２．４倍ある。また、通常捨てられる種子には、含まれる油分の６０％が共役リノレン酸で、人体の中で共役リノール酸に変わり、これが脂肪分解酵素リパーゼの働きを促進し、脂肪の代謝だけを促進する。このようにゴーヤーの果実は、前述の機能的成分を含む健康食品である。 The above-mentioned bitter taste is exhibited by the momordesin and cucurbitacin components, which have an antioxidant action, a blood vessel enhancing action, a gastric action, and a blood glucose lowering action. In addition, vitamin C is as high as 76 mg / 100 gr, and this vitamin C is also resistant to heating and is 110 mg / 100 gr, 2-3 times that of lemon or cabbage and 5-6 times that of cucumber. In addition, there is a lot of potassium, dietary fiber is 2.6gr / 100gr, 2.4 times that of cucumbers of the same cucurbitaceae family. In addition, 60% of the oil contained in seeds that are normally discarded is conjugated linolenic acid, which is converted into conjugated linoleic acid in the human body, which promotes the function of lipolytic enzyme lipase and promotes only fat metabolism. Thus, bitter gourd fruit is a health food containing the aforementioned functional ingredients.
前述のように、ゴーヤーは、ゴーヤーの種を取り、ゴーヤーそのものを、茹で、炒め、揚げるなどして、炒め物や揚げ物、酢の物、和え物、漬け物等で摂食されるのが常であるが、もっとゴーヤーの有する機能的成分を調理に活用できるゴーヤーの形態についてはよく知られていない。 As mentioned above, bitter gourd is usually eaten in stir-fried foods, fried foods, vinegared foods, seasoned foods, pickles, etc. It is not well known about the form of bitter gourd that can use the functional ingredients of bitter gourd for cooking.
この課題に関連したものとして、柑橘系果実ペーストを製造する有効な手段が先行技術として開示されている（文献１） As related to this problem, an effective means for producing a citrus fruit paste is disclosed as a prior art (Reference 1).
前記先行技術は、果実を粉砕し、濃縮してペーストを得ることができる、廃棄物を出さない点で優れた技術であるが、調理食品の原材料への添加物としては使い勝手が悪く、また製造過程で煮沸によりビタミン等の栄養成分を損なう問題があった。本発明は、これらを含めた課題を解決したものであって、ゴーヤーの有する機能的成分を調理に活用しやすい形態として、すなわち、人が摂食し易い調理食品として、例えば、羊羹、心太、わらびもち等の菓子類や豆腐、油揚げ、凍り豆腐等の大豆製品の原材料に添加しやすい添加物として、ゴーヤーの粉末を選択し、ゴーヤーの有する機能的成分をできるだけ損なうことなく、ゴーヤーの粉末を製造する方法とその製法によって得られたゴーヤーの粉末を提供するものである。また、ゴーヤーの果実は、約８５〜９０％の水分を含むもので、この水分を除去して粉末を生成するに際し、前述の機能的成分を破壊又は損失をできるだけ少なくすることに留意した。 The above prior art is an excellent technique in that it can pulverize fruit and concentrate to obtain a paste, and does not produce waste, but it is not easy to use as an additive to raw materials of cooked food, and it is manufactured. There was a problem of losing nutrients such as vitamins by boiling in the process. The present invention solves the problems including these, and is in a form that makes it easy to use functional components of bitter gourd for cooking, that is, as a cooked food that is easy to eat, for example Select bitter gourd powder as an additive that can be easily added to raw materials for confectionery such as rice cake, tofu, fried tofu, frozen tofu, etc., and produce bitter gourd powder without damaging the functional ingredients of bitter gourd as much as possible. A gourd powder obtained by the method and its manufacturing method is provided. In addition, the bitter gourd fruit contains about 85 to 90% of water, and it was noted that when this water was removed to produce a powder, the above-mentioned functional components were destroyed or lost as much as possible.
上記の目的を達成するために、本発明の請求項１に係るゴーヤー粉末の製造方法は、ゴーヤーの種子を含む果実を粉砕してスラリー化する工程と、該スラリーを小分けした凍結型に予備冷凍する工程と、該冷凍品を水分３〜５％に低下する真空凍結乾燥処理を施す工程と、前記工程から得られた乾燥処理品を粉末調整する工程と、から構成されることを特徴とする。 In order to achieve the above object, a method for producing bitter gourd powder according to claim 1 of the present invention includes a step of pulverizing a fruit containing bitter gourd seeds into a slurry, and pre-freezing the slurry into a frozen mold. And a step of subjecting the frozen product to a vacuum freeze-drying treatment for reducing the water content to 3 to 5%, and a step of adjusting the powder of the dried product obtained from the step. .
また、請求項２に係るゴーヤー粉末の製造方法は、請求項１に記載のゴーヤー粉末の製造方法において、前記真空凍結乾燥処理が、真空度０．０１〜２Ｔｏｒｒを用い、温度範囲５０〜８０℃で、処理時間２〜１０ｈｒを掛けて乾燥を行うことを特徴とする。 A method for producing bitter gourd powder according to claim 2 is the method for producing bitter gourd powder according to claim 1, wherein the vacuum freeze-drying treatment uses a degree of vacuum of 0.01 to 2 Torr and a temperature range of 50 to 80 ° C. Then, drying is performed for a processing time of 2 to 10 hours.
ゴーヤーの果実は開花後、２〜３週間経過すると、未熟果が得られ、その未熟果の苦味成分であるモモルデシン、ククルビタシン成分の機能的成分が多く含まれる。一方、塾果は甘味が増加し、種子も熟し共役リノレン酸が多く含まれる。これから本発明に係るゴーヤー粉末の原材料であるゴーヤーの果実について、未熟果と熟果の配合比を変えることにより、成品であるゴーヤー粉末に含まれる機能的成分の種類と含有量や食味を適切に調節することができる。 When two to three weeks have passed after the flowering of bitter gourd, immature fruits are obtained, and many functional components such as momordesine and cucurbitacin components, which are bitter components of the immature fruits, are contained. On the other hand, the school fruit has increased sweetness, the seeds are ripe and contain a lot of conjugated linolenic acid. From now on, for the fruits of bitter gourd, the raw material of bitter gourd powder according to the present invention, by changing the mixing ratio of unripe fruits and ripe fruits, the type, content and taste of functional ingredients contained in the finished bitter gourd powder are appropriately set. Can be adjusted.
これらの構成により、ゴーヤー生果実の水分８５〜９０％からゴーヤー粉末の水分３〜５％に低下するに際し、本発明方法では、加熱処理を伴わない真空凍結乾燥処理により水分の低減を行うことができるので、加熱による機能的成分の変質や成分量の低下を防止することができる。さらに、ゴーヤーの粉末は、スラリー化で果実の組織を微細にし、しかも真空凍結乾燥処理による水分の除去に伴い組織が多孔質化されるから、調理食品への添加において、調理品が固体や液体であるの区別なしに、よくなじみ混合することができる。 With these configurations, when the water content of the raw gourd fruit is reduced from 85 to 90% to the water content of the bitter gourd powder of 3 to 5%, the method of the present invention can reduce the water content by vacuum lyophilization without heat treatment. Therefore, it is possible to prevent the functional component from being altered or the amount of the component from being reduced by heating. Furthermore, the bitter gourd powder makes the fruit structure fine by slurrying, and the structure becomes porous as the water is removed by vacuum freeze-drying treatment. It is possible to mix well without being distinguished.
請求項３に係るゴーヤー粉末の製造方法は、ゴーヤーの種子を含む果実を粉砕してスラリー化する工程と、該スラリーに真空度４〜５０Ｔｏｒｒ、温度範囲０〜７０℃を用いる真空乾燥処理を施して水分３〜５％に低下する工程と、前記工程から得られた乾燥処理品を粉末調整する工程と、から構成されることを特徴とする。 According to a third aspect of the present invention, there is provided a method for producing bitter gourd powder, comprising pulverizing fruits containing bitter gourd seeds into a slurry, and subjecting the slurry to a vacuum drying treatment using a vacuum degree of 4 to 50 Torr and a temperature range of 0 to 70 ° C. And the step of reducing the moisture content to 3 to 5%, and the step of adjusting the powder of the dried product obtained from the above step.
この構成をとることにより、ゴーヤー生果実の水分８５〜９０％からゴーヤー粉末の水分３〜５％に低下するに際し、本発明方法では加熱処理を伴わない真空乾燥処理による水分低減を行うことができるので、加熱による機能的成分の変質や成分量低下を防止することができる。さらに、ゴーヤーの粉末は、スラリー化で果実の組織を微細にしているから、調理食品への添加において、調理品が固体や液体であるの区別なしに、混合・添加し易くすることができる。 By adopting this configuration, when the water content of the bitter gourd fruit is reduced from 85 to 90% to the water content of the bitter gourd powder of 3 to 5%, the method of the present invention can reduce the water content by vacuum drying without heat treatment. Therefore, it is possible to prevent the functional component from being altered or the amount of the component from being reduced by heating. Furthermore, since the bitter gourd powder is made into a slurry by making the structure of the fruit fine, it can be easily mixed and added in the addition to the cooked food without distinguishing whether the cooked product is solid or liquid.
請求項４に係るゴーヤー粉末の製造方法は、ゴーヤーの種子を含む果実を粉砕してスラリー化する工程と、該スラリーを遠心分離処理または沈降分離処理により該スラリーを濃縮する工程と、該濃縮スラリーに噴霧乾燥処理を施して水分３〜５％の乾燥粉末品を得る工程と、該乾燥粉末品を粒度調整する工程と、から構成されることを特徴とする。 The method for producing bitter gourd powder according to claim 4 includes a step of pulverizing a fruit containing bitter gourd seeds into a slurry, a step of concentrating the slurry by a centrifugal separation treatment or a sedimentation separation treatment, and the concentrated slurry. And a step of obtaining a dry powder product having a moisture content of 3 to 5% by spray-drying and a step of adjusting the particle size of the dry powder product.
この構成は、予め濃縮したゴーヤー果実のスラリーをノズルで噴霧するか、または回転円板で分散放出して、液滴を熱風で乾燥する方法であるので、微粒子化（４０〜１００μｍ）により液滴の表面積が増大するから、食品を短時間に乾燥することができ、乾燥粉末を作る処理能力を向上させることができる。また、乾燥において、ゴーヤーの持つ香り、風味、味の味覚要素を維持することも重要な点であるので、噴霧乾燥は、液滴の表面に乾燥膜が形成され、香り成分等が閉じ込められて香りが保持され易い特徴がある。 This configuration is a method in which slurry of pre-concentrated bitter gourd fruit is sprayed with a nozzle, or dispersed and released with a rotating disk, and the droplets are dried with hot air. Therefore, the droplets are formed by atomization (40 to 100 μm). Therefore, the food can be dried in a short time, and the processing ability to produce a dry powder can be improved. In addition, since it is also important to maintain the scent, flavor, and taste sensation of bitter gourd during drying, spray drying forms a dry film on the surface of the droplet and traps the scent components and the like. There is a feature that the fragrance is easily retained.
請求項５に係るゴーヤー粉末は、請求項１から請求項４のいずれかに記載のゴーヤー粉末の製造方法から得られることを特徴とする。 The bitter gourd powder according to claim 5 is obtained from the method for producing bitter gourd powder according to any one of claims 1 to 4.
前述の製造方法により得られたゴーヤーの粉末は、ゴーヤー果実が保有する機能的成分、すなわち、苦味成分のモモルデシンやククルビタシン、また、ビタミンＣ，カリウム、葉酸、食物繊維をあまり損なうことなく保有できている。さらに、粉末の形態であって、ミクロ的には水分が蒸発した多孔質を呈しているから、調理食品の原材料に添加しても、容易になじんで混合し、一体化することができるので、出来上がった調理食品の味覚を含め食感に違和感をもたらすことが少ない。したがって、調理食品一般、例えば、羊羹、心太、わらびもち等の菓子類や豆腐、油揚げ、凍り豆腐等の大豆製品などにゴーヤーの有する機能的成分を付加でき、人が摂食しやすい機能的調理食品として活用できる。 The bitter gourd powder obtained by the above-mentioned production method can hold the functional components possessed by bitter gourd fruit, that is, the bitter components momordesine and cucurbitacin, and vitamin C, potassium, folic acid, and dietary fiber without much damage. Yes. Furthermore, since it is in the form of powder and has a microscopically porous porous moisture, even if added to the raw material of cooked food, it can be easily blended and integrated, Less likely to cause a sense of incongruity in the texture, including the taste of the finished cooked food. Therefore, functional ingredients possessed by bitter gourd can be added to cooked foods in general, for example, confectionery such as sheep mackerel, menta, warabimochi, and soy products such as tofu, fried tofu, and frozen tofu, etc. Can be used.
本発明に係る請求項１から４に記載のゴーヤー粉末の製造方法によれば、ゴーヤー果実の有する機能的成分を損なうことなく、また、調理食品の原材料に食味を損なうことなく一様に添加・混合できるゴーヤーの粉末を得ることができる。 According to the method for producing bitter gourd powder according to claims 1 to 4 according to the present invention, it is uniformly added without impairing the functional ingredients of bitter gourd fruit and without sacrificing the taste of the raw material of the cooked food. A gourd powder that can be mixed can be obtained.
本発明に係る請求項１から３に記載のゴーヤー粉末の製造方法によれば、ゴーヤー果実からゴーヤーの粉末を得るに際し、ゴーヤー果実の有する機能的成分の変質、成分量の低下を防止することができる。また、請求項４に記載のゴーヤー粉末の製造方法によれば、ゴーヤー果実からゴーヤーの粉末を得る乾燥能力の向上が容易である。また、ゴーヤーの粉末にゴーヤー果実由来の香り等の食味成分が保持され易い。 According to the method for producing bitter gourd powder according to claims 1 to 3 according to the present invention, when obtaining bitter gourd powder from bitter gourd fruit, it is possible to prevent alteration of functional components of the bitter gourd fruit and decrease in the amount of component. it can. According to the method for producing bitter gourd according to claim 4, it is easy to improve the drying ability to obtain bitter gourd powder from bitter gourd fruit. In addition, taste components such as aroma derived from bitter gourd fruit are easily retained in the bitter gourd powder.
本発明に係る請求項５に記載のゴーヤー粉末によれば、ゴーヤー果実の有する機能的成分を損なわないで保持しており、かつ、調理食品の調理に際しては、粉末が一様になじんで添加・混合しやすい。よって、多種多様の調理食品に利用することができるので、機能的調理食品として活用し易く、また活用することができる。前述の調理食品を介して、人の健康的生活に貢献できる。 According to the bitter gourd powder according to claim 5 of the present invention, the functional components of bitter gourd fruit are retained without being impaired, and when cooking the cooked food, the powder is uniformly blended and added. Easy to mix. Therefore, since it can be used for a wide variety of cooked foods, it can be easily used as a functional cooked food and can be used. It is possible to contribute to a healthy life of people through the aforementioned cooked food.
本発明に係わるゴーヤー粉末の製造方法を実施するための形態について図１を用いて説明すると、図１は、ゴーヤー粉末の製造方法の概略フローシート図であって、ゴーヤー果汁からゴーヤー粉末を得る方法が、（ａ）は真空凍結乾燥処理の場合、（ｂ）は真空乾燥処理の場合、（ｃ）は噴霧乾燥処理の場合のフローシートを示している。 An embodiment for carrying out the method for producing bitter gourd powder according to the present invention will be described with reference to FIG. 1. FIG. 1 is a schematic flow sheet diagram of the method for producing bitter gourd powder, and a method for obtaining bitter gourd juice from bitter gourd juice. However, (a) shows the flow sheet in the case of the vacuum freeze-drying process, (b) shows the case of the vacuum drying process, and (c) shows the flow sheet in the case of the spray-drying process.
本発明に係わるゴーヤー粉末の製造方法に用いるゴーヤーの果実は、未熟果単独、または未熟果と熟果を混合して用いることができる。未熟果は、苦味成分であるモモルデシン、ククルビタシン成分があり、抗酸化作用、血管増強作用、健胃作用があり、また血糖値降下作用等が認められるものである。また、ビタミン類も多く、特にビタミンＣが７６ｍｇ／１００ｇｒと多い、しかもこのビタミンＣは加熱にも強い。その他、カリウムが多いのと、食物繊維も２．６ｇｒ／１００ｇｒと多い。また、通常の調理で利用されない種子には、含まれる油分の６０％が共役リノレン酸で、人体の中で共役リノール酸に変わり、これが脂肪分解酵素リパーゼの働きを促進し、脂肪の代謝だけを促進するものである。一方、塾果は、前述の成分の他に、成熟に伴い甘味が増加し、また、種子も熟するので共役リノレン酸が多く含まれる。このように種子を含めたゴーヤーの果実には、多くの機能的成分が含まれている。よって、本発明に係るゴーヤー粉末の原材料は、ゴーヤーの果実の未熟果と熟果の配合比を変えることにより、成品であるゴーヤー粉末の機能的成分の種類と含有量や食味を適切に調節することができる。 The fruit of bitter gourd used in the method for producing bitter gourd powder according to the present invention can be used as an immature fruit alone or as a mixture of immature fruit and ripe fruit. The immature fruit has a bitter component momordesin and a cucurbitacin component, has an antioxidant effect, a blood vessel enhancing action, a healthy stomach action, and a blood glucose lowering action. Moreover, there are many vitamins, especially vitamin C is as high as 76 mg / 100 gr, and this vitamin C is also resistant to heating. In addition, there is much potassium and dietary fiber is also 2.6gr / 100gr. In addition, 60% of the oil contained in seeds that are not used in normal cooking is conjugated linolenic acid, which is converted into conjugated linoleic acid in the human body, which promotes the action of lipolytic enzyme lipase, and only fat metabolism. To promote. On the other hand, in addition to the above-mentioned components, sweet fruits increase in sweetness with ripening, and seeds also ripen, so that they contain a lot of conjugated linolenic acid. As described above, many functional components are contained in the fruits of bitter gourd including seeds. Therefore, the raw material of bitter gourd powder according to the present invention appropriately adjusts the type, content, and taste of functional components of bitter gourd powder, which is a product, by changing the mixing ratio of the unripe fruit and ripe fruit of bitter gourd fruit. be able to.
図１（ａ）は、真空凍結乾燥処理を用いたゴーヤー粉末の製造方法であって、ゴーヤーの種子を含む果実を粉砕してスラリー化する工程と、該スラリーを小分けした凍結型に予備冷凍する工程と、該冷凍品を水分３〜５％に低下する真空凍結乾燥処理を施す工程と、前記工程から得られた乾燥処理品を粉末調整する工程と、からなる。 FIG. 1 (a) is a method for producing bitter gourd powder using a vacuum freeze-drying process, in which a fruit containing bitter gourd seeds is pulverized into a slurry, and the slurry is pre-frozen into a subdivided freeze mold. And a step of subjecting the frozen product to a vacuum freeze-drying treatment for reducing the frozen product to a moisture content of 3 to 5%, and a step of adjusting the powder of the dried product obtained from the step.
ゴーヤー果実の粉砕は、ゴーヤーを丸ごと粉砕するか、またはゴーヤーを分割して、ワタや種子を除いて粉砕することができる。また、ゴーヤーの果皮の殺菌や酵素の失活のために、粉砕の前に果実をブランチング処理することも適宜選択して行うことができる。また、半熟果や熟果の配合および粉砕方法の選択は、最終製品であるゴーヤーの粉末の機能的成分を含めた成分や成分量および味覚等を勘案して決められる。前述のスラリーは、ゴーヤー由来の果肉、種子の粉砕物と果汁からなり、水分が８５〜９０％である。次いで、前述のスラリーを後工程の真空凍結乾燥処理で効率よく水分を蒸発させて乾燥させるには、凍結品の蒸発および加熱表面積を大きくする必要があり、この目的のために冷凍温度―２０〜―３０℃の予備冷凍では、小分けした冷凍型にスラリーを注入して冷凍を行う。 As for crushing bitter gourd fruit, the whole bitter gourd can be crushed, or the bitter gourd can be divided and pulverized except for cotton and seeds. In addition, for bactericidal skin of the bitter gourd and enzyme deactivation, blanching treatment of the fruit prior to pulverization can be appropriately selected and performed. In addition, the combination of semi-ripe fruits and ripe fruits and the selection of the pulverization method are determined in consideration of components including the functional components of the final product, bitter gourd powder, the amount of components, and the taste. The above-mentioned slurry is made of bitter gourd-derived pulp, seed pulverized product and fruit juice, and has a water content of 85 to 90%. Next, in order to efficiently evaporate and dry the above-described slurry by a vacuum freeze-drying process in the subsequent step, it is necessary to increase the evaporation surface of the frozen product and the heating surface area. -In pre-freezing at 30 ° C, the slurry is poured into a small refrigeration mold and frozen.
次いで、凍結したスラリー固形物を真空凍結乾燥工程で、水分を昇華させて乾燥を行う。数ｍｍ前後の厚みの凍結したスラリー固形物を、真空凍結乾燥装置にバッチ装入され、真空度０．０１〜２Ｔｏｒｒを用い、温度範囲５０〜８０℃で加熱して水分を昇華させる乾燥処理を２〜１０ｈｒ掛けることにより、水分８５〜９０％のスラリーから水分３〜５％の乾燥仕上り品に乾燥する。仕上りの乾燥製品は、水分が昇華した後の多孔質の組織をもつ塊状や粉状のものが得られるので、必要に応じて粉末調整工程で粉末度を調節する。 Next, the frozen slurry solid is dried by sublimating moisture in a vacuum freeze-drying step. A frozen slurry solid having a thickness of about several millimeters is batch charged into a vacuum freeze-drying apparatus and heated at a temperature range of 50 to 80 ° C. using a degree of vacuum of 0.01 to 2 Torr to perform a drying process for sublimating moisture. By drying for 2 to 10 hours, the slurry having a moisture content of 85 to 90% is dried to a dry finished product having a moisture content of 3 to 5%. The finished dry product can be obtained in the form of a lump or powder having a porous structure after moisture sublimation, and the fineness is adjusted in the powder adjustment step as necessary.
前述のように、本発明方法では、加熱処理を伴わない真空凍結乾燥処理により水分低減を行って乾燥できるので、ゴーヤーの粉末は加熱による機能的成分の変質や成分量の低下の悪影響を受けない。さらに、ゴーヤーの粉末は、スラリー化で果実の組織を微細にし、しかも真空凍結乾燥処理による水分除去に伴い組織が多孔質化されるから、調理食品への添加において、調理品が固体や液体であるの区別なしに、よくなじみ混合することができる特徴がある。 As described above, in the method of the present invention, moisture can be reduced and dried by vacuum freeze-drying without heat treatment, so that bitter gourd powder is not adversely affected by functional component alteration or component amount deterioration due to heating. . Furthermore, the bitter gourd powder makes the fruit structure fine by slurrying, and the structure becomes porous as the water is removed by vacuum freeze-drying treatment. There is a feature that can be well blended without any distinction.
図１（ｂ）は、真空乾燥処理を用いたゴーヤー粉末の製造方法であって、ゴーヤーの種子を含む果実を粉砕してスラリー化する工程と、該スラリーに真空度４〜５０Ｔｏｒｒ、温度範囲０〜７０℃を用いる真空乾燥処理を施して水分３〜５％に低下する工程と、前記工程から得られた乾燥処理品を粉末調整する工程と、からなる。ゴーヤー果実をスラリ化する工程は、前述と同じである。次の工程である真空乾燥処理は、真空下であるから被乾燥物であるスラリーの内部蒸発、表面蒸発を促進させて低温で乾燥できる。この水分蒸発速度は、大気圧下に比べて非常に大きい。また、真空乾燥処理は、大気圧下の乾燥と異なり、恒率乾燥期間が長く、減率乾燥期間が短いので、品温があまり上昇せず、仕上り製品の品質を保持し易い。ここで用いられる真空乾燥装置には、バンド乾燥、薄膜乾燥が好適である。 FIG. 1 (b) is a method for producing bitter gourd powder using a vacuum drying process, in which fruit containing bitter gourd seeds is pulverized into a slurry, and the slurry has a degree of vacuum of 4 to 50 Torr and a temperature range of 0. It comprises a step of applying a vacuum drying treatment using ˜70 ° C. to reduce the moisture content to 3 to 5%, and a step of adjusting the powder of the dried product obtained from the step. The process of slurrying bitter melon fruit is the same as described above. Since the vacuum drying process, which is the next step, is under vacuum, it can be dried at a low temperature by promoting internal evaporation and surface evaporation of the slurry that is to be dried. This moisture evaporation rate is very large compared to that under atmospheric pressure. Further, unlike the drying under atmospheric pressure, the vacuum drying process has a long constant rate drying period and a short decreasing rate drying period, so that the product temperature does not increase so much and the quality of the finished product is easily maintained. Band drying and thin film drying are suitable for the vacuum drying apparatus used here.
前述のように、本発明方法では、加熱処理を伴わない真空乾燥処理による水分低減を行って乾燥することができるので、ゴーヤーの粉末は加熱による機能的成分の変質や成分量低下などの悪影響を受けない。さらに、ゴーヤーの粉末は、スラリー化で果実の組織を微細にしているから、調理食品への添加において、調理品が固体や液体であるの区別しに、混合・添加し易くすることができる。 As described above, in the method of the present invention, moisture can be reduced and dried by vacuum drying without heat treatment, so the bitter gourd powder has adverse effects such as alteration of functional components and reduction of component amount due to heating. I do not receive it. Furthermore, the bitter gourd powder makes the fruit structure fine by slurrying, so that it can be easily mixed and added in the addition to the cooked food to distinguish whether the cooked product is solid or liquid.
図１（ｃ）は、噴霧乾燥処理を用いたゴーヤー粉末の製造方法であって、ゴーヤーの種子を含む果実を粉砕してスラリー化する工程と、該スラリーを遠心分離処理または沈降分離処理により該スラリーを濃縮する工程と、該濃縮スラリーに噴霧乾燥処理を施して乾燥粉末品を得る工程と、該乾燥粉末品を粒度調整する工程と、からなる。ゴーヤー果実をスラリ化する工程は、前述と同じである。後工程の噴霧乾燥処理の乾燥能力を増大するために、該スラリーの水分含有量を低減する必要があり、該スラリーを遠心分離処理または沈降分離処理により水分を分離し該スラリー濃度を上げる工程を取り入れた。この際、水分に溶け込んだ成分は損失となる。 FIG. 1 (c) shows a method for producing bitter gourd powder using a spray drying process, in which a fruit containing bitter gourd seeds is pulverized into a slurry, and the slurry is subjected to a centrifugal separation treatment or a sedimentation separation treatment. It comprises a step of concentrating the slurry, a step of subjecting the concentrated slurry to a spray drying process to obtain a dry powder product, and a step of adjusting the particle size of the dry powder product. The process of slurrying bitter melon fruit is the same as described above. In order to increase the drying capacity of the spray drying treatment in the subsequent step, it is necessary to reduce the water content of the slurry, and the slurry is separated from the water by centrifugal separation treatment or sedimentation separation treatment to increase the slurry concentration. Incorporated. At this time, the component dissolved in the moisture is lost.
次工程の噴霧乾燥処理は、予め濃縮したゴーヤー果実のスラリーを乾燥塔内においてノズルで噴霧し、または回転円板で分散放出して、該スラリーの液滴に乾燥塔内に導入した熱風を向流または並流で接触させて乾燥する方法である。該スラリーの微粒子化（４０〜１００μｍ）により液滴の表面積が増大するから、ゴーヤースラリーを短時間に乾燥することができる。また、並流で乾燥させる方が品温の上昇が抑えられて、ゴーヤーの粉末の品質が維持され易い。また、噴霧乾燥処理は、乾燥粉末の生産性を向上させ易い。また、乾燥に際し、ゴーヤーの持つ香り、風味、味の味覚要素を維持することが重要であるが、この点で噴霧乾燥は、液滴の表面に乾燥膜が形成され、香り成分等が閉じ込められて香りを保持するのが容易である。また、本方法で製造したゴーヤーの粉末は、スラリー化で果実の組織を微細にしているから、調理食品への添加において、調理品が固体や液体であるの区別なしに、混合・添加し易くすることができる。 In the next step, spray drying treatment is performed by spraying a pre-concentrated bitter gourd fruit slurry with a nozzle in the drying tower, or dispersing and discharging it with a rotating disk, and directing hot air introduced into the slurry droplets into the drying tower. It is the method of making it contact and dry by a flow or a parallel flow. Since the surface area of the droplets is increased by forming the slurry into fine particles (40 to 100 μm), the gourd slurry can be dried in a short time. Also, drying in parallel flow can suppress the rise in product temperature, and the quality of bitter gourd powder is easily maintained. Moreover, the spray-drying process tends to improve the productivity of the dry powder. In addition, it is important to maintain the scent, flavor and taste elements of bitter gourd during drying. In this regard, spray drying forms a dry film on the surface of the droplets and traps the scent components. It is easy to keep the scent. In addition, the bitter gourd powder produced by this method makes the structure of the fruit finer by slurrying, so it is easy to mix and add to a cooked food without distinguishing whether the cooked product is solid or liquid. can do.
前述のように、ゴーヤー果汁からゴーヤー乾燥粉を得る際に、（ａ）真空凍結乾燥処理、（ｂ）真空乾燥処理、（ｃ）噴霧乾燥処理を用いるが、いずれの製造方法においても得られたゴーヤーの粉末は、ゴーヤー果実が保有する機能的成分、すなわち、苦味成分のモモルデシンやククルビタシン、また、ビタミンＣ，カリウム、葉酸、食物繊維をあまり損なうことなく保持できている。さらに、形状が粉末であって、ミクロ的には水分が蒸発した多孔質を呈しているから、調理食品の原材料に添加しても、容易になじみ混合して一体化することができる。よって、この調理食品を喫食した場合、味覚を含め食感に違和感をもたらすことが少ない。したがって、調理食品一般、例えば、羊羹、心太、わらびもち等の菓子類や豆腐、油揚げ、凍り豆腐等の大豆製品などにゴーヤーの有する機能的成分を付加でき、人が摂食しやすい機能的調理食品として活用できる。 As described above, (a) vacuum freeze-drying treatment, (b) vacuum-drying treatment, and (c) spray-drying treatment are used to obtain bitter gourd juice from bitter gourd juice. The bitter gourd powder can retain the functional components of bitter gourd fruit, that is, the bitter-tasting components momordesine and cucurbitacin, as well as vitamin C, potassium, folic acid, and dietary fiber. Furthermore, since the shape is powder and the microscopically exhibits a porous structure in which moisture is evaporated, even if added to the raw material of the cooked food, it can be easily blended and integrated. Therefore, when this cooked food is eaten, it is less likely to cause a sense of incongruity to the texture including the taste. Therefore, functional ingredients possessed by bitter gourd can be added to cooked foods in general, for example, confectionery such as sheep mackerel, menta, warabimochi, and soy products such as tofu, fried tofu, and frozen tofu, etc. Can be used.
機能的食品成分を有する果実、野菜等からその粉末を製造する食品、サプリメントの分野で利用できる。 It can be used in the field of foods and supplements for producing powders from fruits, vegetables, etc. having functional food ingredients.
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| JP2018000040A (en) * | 2016-06-28 | 2018-01-11 | アリアケジャパン株式会社 | Vegetable paste and manufacturing method thereof |
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