JP2018007588A - Food product using rhubarb as material and its production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product that can be expected as functional food from nutrition, while maintaining the green derived from chlorophyll of leaves of rhubarb, and its production method.SOLUTION: A production method of a food product concerning the present invention is characterized by comprising at least a blanching process of boiling the processing liquid having concentration of a sodium hydrogen carbonate being additives prepared from 0.5 to 3% to the tissue of a leaf of a rhubarb, and of performing the blanching process for 30 seconds or more. Also, the food product concerning the present invention is characterized by maintaining green pigment derived from chlorophyll where the -a*/b* value in the L*a*b* color system becomes at least 0.4 or more.SELECTED DRAWING: Figure 5

Description

  TECHNICAL FIELD The present invention relates to a processed food product made from a seaweed, in particular, a sheet-like formed body and a powder, and a method for producing them.

  Okawakame is also known as Akazakazura, Yunnan Hyakuyaku, Fujisanchichi, etc., and its scientific name is Anredera cordifolia (Tenore) Steenis), and it is widely used as a vine perennial ornamental plant in the family Tsurmurasaki. In addition, the rice cracker can be used for leaves, baskets, roots, etc., and has unique slimy ingredients, including a lot of magnesium, calcium, zinc, copper, vitamin A (beta carotene), folic acid, etc. Including edible vegetables with high nutritional value. In addition, seaweed is also known as a herbal medicine that improves coldness and fatigue. As described above, as a portion of the seaweed that can be used in the processed food product, leaves, roots, baskets, bark, fruits, seeds, and the like can be used. Of these, leaves are preferably used. The leaves can be used regardless of whether they are young leaves or adult leaves.

  Okakame leaves are only popular as ornamental, glossy and beautiful. This green is generally composed of a chlorophyll component of green vegetables. It is known that the chlorophyll component is decomposed by the action of the plant's own enzymes and acidic components and loses its green color if proper management is neglected. When processing seaweed into foods, etc., the leaves of the seaweed have an inability to inactivate endogenous enzymes, contact with acidic components, or heat for a long time. The green color is easily lost.

  Several inventions have been proposed as patent documents relating to processed foods using rice crackers. Patent Document 1 discloses a mixture of mulberry leaves and mountain carrots mixed with mulberry leaves and dried and pulverized into powder or granules so that the effect of suppressing the increase in blood sugar level of kawakazu can be effectively utilized. The manufacturing method is proposed. In Patent Document 2, for the purpose of effectively suppressing the increase in blood total cholesterol, neutral fat, and blood sugar level as well as improving hypertension, the leaves of the seaweed are dried while being irradiated with microwaves under reduced pressure. Then, a formulation and a food and drink containing, as active ingredients, a microwave vacuum dried pulverized product of the seaweed leaves and a hot water extract thereof, which have been pulverized by an appropriate pulverizer, are proposed. However, in the proposals related to Patent Document 1 and Patent Document 2, no consideration is given to the fading of green leaves of the seaweed.

  In food processing, Non-Patent Document 1, for which several methods have been proposed to prevent fading, relates to pH adjustment during heating and a method for preventing discoloration due to high-temperature and short-time heating. Among these methods, the former method is a method in which the pH of the tissue is adjusted to about 7 to 8 by treatment with an alkaline solution before branching, at the time of branching, and after branching. Vegetables prepared in such a process have drawbacks such as softening of the tissue, bad smell, and unpleasant taste for eating. On the other hand, since the latter method is a method in which the former method and the subsequent high-temperature and short-time sterilization treatment are combined, it has the same drawbacks as the former method.

  As a method for solving the above-mentioned problems, Patent Document 3 describes that green vegetables are blanched after being immersed in a cyclodextrin solution, and further blanched after being subjected to an alkaline solution and then immersed in a cyclodextrin solution. A method for preventing fading of green vegetables has been proposed.

JP 2013-133310 A JP 2014-141438 A Japanese Patent No. 3359003

"Chemistry of Discoloration of Food", Takashi Ishiya: Susumu Kimura, Toshiro Nakabayashi, Hiromichi Kato, p159-185, 1995, Korin Shoin

  Indeed, after the green vegetable is blanched, it is immersed in a cyclodextrin solution, and further, the blanching treatment is performed with an alkaline solution and then immersed in the cyclodextrin solution, thereby preventing the green vegetable from fading. However, even if the invention of Patent Document 3 can prevent fading during storage of green vegetables, it does not sufficiently prevent fading during drying of green vegetables and fading during subsequent processing. there were. In particular, with respect to the leaves of the seaweed, it has been a problem to maintain a vivid green color in the state of various processed foods that have been dried or crushed.

  The present invention has been made in view of the above problems, and the present inventor has so far conducted intensive research in order to obtain a production method that does not cause fading when processing a seaweed into a processed food product. . Then, when branching the leaves of the seaweed, the concentration of the aqueous sodium hydrogen carbonate solution used for the branching treatment and the branching treatment time are found to correlate with the maintenance or fading of the green color. It came to complete. That is, an object of the present invention is to provide a processed food product that can be expected as a functional food from the nutritional aspect, while maintaining the chlorophyll-derived green color of the leaves of the seaweed, and a method for producing the same.

  In order to achieve the above object, the method for producing a processed food product according to the present invention is a treatment in which the concentration of sodium hydrogen carbonate as an additive is adjusted to 0.5 to 3% with respect to the tissue of the leaves of seaweed It includes at least a blanching step of boiling the liquid and blanching for 30 seconds or more. In addition, the blanching treatment can remove or reduce the browning component contained in the leaf tissue of the seaweed by elution and maintain the chlorophyll-derived green pigment. Further, through the blanching treatment, at least a part of the chlorophyll component contained in the seaweed leaf tissue is chlorophyllated, and other chlorophyll-degrading enzymes are deactivated to maintain the chlorophyll-derived green pigment. Can do. In addition, in order to promote the elution of the component to be browned, it is preferable to chop the leaves of the seaweed and perform the blanching treatment.

  The method for producing a processed food product may include the blanching step, a washing step in which sodium bicarbonate is washed away with cold water, and a drying step in which the washed seaweed leaves are dried. In addition, as another manufacturing method, after the washing process, before the drying process, a rolling process for rolling the washed seaweed leaves to a predetermined thickness is added, and the drying process is performed after the rolling process. A drying step of drying the leaves at 60 ° C. to 85 ° C. for 6 hours to 10 hours. Furthermore, after the washing process, before the rolling process, a food improving agent mixing process is added to add and mix the food improver to the washed wakame leaf, and the rolling process improves the food to the wakakame leaf. It is good also as a rolling process which rolls the mixture which added the agent to predetermined thickness. The food improver is sorbitol, and the sorbitol content is preferably 2 to 5 percent by weight, and a sheet-like food processed product can be obtained. Preferably it is 3-4 weight percent. Moreover, it is good also as a powdery processed food.

  The processed food product according to the present invention is a processed food product in which the -a * / b * value in the L * a * b * color system is 0.4 or more and the green pigment derived from kawakazu chlorophyll is maintained. It is characterized by being. When the -a * / b * value is 0.4 or more, the green color derived from chlorophyll is more vivid and suitable.

  Further, the processed food product according to the present invention blanches the leaves of the seaweed, and boiles the treatment liquid prepared so that the concentration of sodium bicarbonate as an additive is 0.5 to 3%. The green pigment derived from chlorophyll is maintained by performing a blanching treatment for a predetermined treatment time. In addition, about a process liquid, it is good to adjust the density | concentration of sodium hydrogencarbonate from 1% or more to 3%, and to make predetermined treatment time into 60 second or more. Moreover, about a process liquid, the density | concentration of sodium hydrogencarbonate is adjusted from 2% or more to 3%, and it is good also considering predetermined treatment time as 30 seconds or more. Preferably, for the treatment liquid, the concentration of sodium bicarbonate is adjusted to approximately 1%, and the predetermined treatment time is approximately 120 seconds.

  The food processed product of the present invention may further contain a food improver. The food improving agent is sorbitol, and the sorbitol content is preferably 2 to 5 percent by weight and can be formed into a sheet. In addition, it is more preferable when 3 to 4 weight percent of sorbitol is contained. The processed food product of the present invention may be a powdery powder.

  ADVANTAGE OF THE INVENTION According to this invention, the food processed material which can be anticipated as a functional food also from a nutritional aspect can be manufactured, maintaining the green derived from the chlorophyll of a seaweed leaf. Further, if the processed food is made into a powder, it can be used as a green colorant for processed food.

It is a flowchart which shows an example of the manufacturing method of the foodstuff processed material which concerns on this invention. It is a flowchart which shows another example of the manufacturing method of the foodstuff processed material which concerns on this invention. It is a flowchart which shows another example of the manufacturing method of the foodstuff processed material which concerns on this invention. It is a flowchart which shows an example of the manufacturing method of a sheet-like formation body with the foodstuff processed material which concerns on this invention. It is a graph which shows the influence which the density | concentration of sodium hydrogencarbonate aqueous solution and processing time have on the green color (-a * / b * value) of a seaweed.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. In each figure, the same number is attached | subjected to the same part, and the overlapping description is abbreviate | omitted. It should also be noted that the drawings may be exaggerated to understand the present invention and are not necessarily shown to scale. In addition, this invention is not limited to embodiment shown below.

  The processed food product according to the present invention is characterized in that a green pigment derived from chlorophyll is maintained by immersing a seaweed leaf in a boiling sodium bicarbonate aqueous solution and blanching it. Moreover, you may add a food improver to a food processed material. When the food improver is sorbitol and the sorbitol content is 2 to 5 percent by weight, a sheet-like processed food product can be obtained. Sorbitol is a kind of sugar alcohol obtained by reducing glucose and converting an aldehyde group into a hydroxy group, and is also used as a food improving agent. It is easy to retain moisture, does not change quality when frozen, and has the effect of maintaining the texture of the molded product. The food improver is not limited to sorbitol. For example, among the agar, gelatin, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, propylene glycol, carboxymethylcellulose, etc. A viscosity stabilizer may be used. Moreover, it is good also as a powdery processed food.

As Example 1, a processing method for maintaining the green color of the seaweed according to the present invention was examined. In the examination, the following tests were conducted. Hereinafter, the results of the test will be described. The measurement was carried out at the Osaka Prefectural Research Institute for Environment, Agriculture, Forestry and Fisheries (scale 442, Habikino City, Osaka Prefecture) under the following conditions. Here, the Okakame used for the test was provided by Green Osaka Agricultural Cooperative Fresh Club head office (1-5-50 Aramoto Kita, Higashiosaka-shi, Osaka). In addition, the test which concerns on Example 1 was done with the different subject as Tests 1-4. In addition, as shown in FIG. 1, the method of processing seaweed according to Example 1 includes a cutting step (S11) for finely carving the leaves of the seaweed, and the cut seaweed leaves into a boiled sodium bicarbonate aqueous solution. It comprises a blanching step (S12) for immersing and blanching, a washing step (S13) for rinsing sodium bicarbonate with cold water, and a drying step (S14) for drying the leaves of the seaweed.

Test place: Osaka Prefecture Environmental Agriculture, Forestry and Fisheries Research Institute (Osaka Prefecture Hakuno City Scale 442) Food Function Laboratory Test Equipment: Constant temperature and constant temperature dryer (NDO-520W) (Tokyo Rika Instruments Co., Ltd.)
Measuring device: Handheld spectral color difference meter (NF777) (Nippon Denshoku Industries Co., Ltd.)

Test 1 will be described. Test 1 examined whether the stroke time correlated with the green color change.

Test section: Boiled time 0 seconds, 10 seconds, 20 seconds, 30 seconds, 40 seconds, 60 seconds

As a result, the black portion of the leaves boiled for 10 seconds and 20 seconds. The black part almost disappeared when the boiled time was 40 seconds and 60 seconds.
In addition, when the leaf after drying for 20 hours was observed, the leaf in which the black part remained was discolored black or gray.

Test 2 will be described. In the examination of Test 1, when the boiled time was short (10 seconds or 20 seconds), it was found that although the black portion remained on the leaf, the leaf from which the black portion was removed was clean green even after drying. Therefore, in Test 2, a test is performed in which black portions are extracted from the leaves. In addition, it decided to make it easy to extract the browning component contained in the structure of a leaf from the leaf by making an idea that the black part is a browning component peculiar to seaweed and boiling it. In addition, if the browning component in the leaf structure of the seaweed is not removed, the color of the leaf does not become clean green, but becomes gray or black after drying. If this browning component is an active enzyme, it is also considered that the green maintenance of chlorophyll is prevented. In order to inactivate the active enzyme, it was heated to an appropriate temperature to determine what the black portion described above would be.

Test area: Knead leaves.
Boil time 30 seconds, 60 seconds → drying time 4 hours to 6 hours Steam 90 ° C. 60 seconds → drying time 4 hours to 6 hours

As a result, the boiled leaves have more green parts and less black parts. In steam, even when steam and heat were applied, it did not become clean green, so there is a component that elutes in the water when it is boiled, which is considered to make the leaf color black (gray).

Test 3 will be described. Test 3 seeks a method in which the green color can be maintained by removing the browning component in the internal structure of the seaweed leaf by boiling and maintaining the chlorophyll.
Test area:
1. Boil the leaves and boil with 1% vinegar solution (boil time 60 seconds).
2. Boil the leaves and boil with 1% saline (boil time 60 seconds).
3. Punch the leaves and boil them with 1% aqueous sodium bicarbonate (bicarbonate) (boil time 60 seconds).

Result: In the above test section, when boiled with an aqueous solution of sodium hydrogencarbonate (bicarbonate), a dark green color can be maintained, and even when the powder is subjected to a pulverization step, the green color can be maintained as it is. The beautiful green leaves that did not become black were preserved by boiling the seaweed leaves with sodium bicarbonate, so that the surface of the leaves melted, and the browning components present in the internal tissues of the leaves began to dissolve in the hot water. This is thought to be the biggest reason. In addition, it seems that chlorophyll was able to retain the green color even after the pulverization process by adding sodium bicarbonate (sodium bicarbonate) and removing phytol to form green chlorophyllin. In addition, when boiled with vinegar (acidic aqueous solution), the green color of the leaves became tan. This is because when vinegar (acid) is added and boiled, magnesium ions are replaced with hydrogen ions of the acid, and magnesium ions are removed to form tan phytophytin.

4). Boil large leaves with 1% aqueous sodium bicarbonate (sodium bicarbonate) (boil time 60 seconds).
5. Boil large leaves with 1% aqueous sodium hydrogencarbonate (bicarbonate) solution (boil time 120 seconds).

For 4 and 5, a test using large leaves was performed. For 4, boil the large leaves with 1% sodium bicarbonate (baking soda) for 60 seconds, some that turn green, some dull, or no green at all. However, most of the leaves had lost their browning components and remained green. Regarding 5, the browning component was lost in almost all large leaves, and only the leaves were vivid green. In addition, even in the powder, the difference in color was clearly detected between 4 and 5. Table 1 below shows the green color change of the leaves after blanching using a color difference meter. As shown in the table, L * is brightness, a * is green to red level (a * value is green as the negative value (absolute value) increases, and red as the positive value increases) B * indicates a level from blue to yellow (b * value is evaluated to be yellow when the positive value is large, and blue when the negative value (absolute value) is large) )
In the measurement with this color difference meter, it was found that when boiled for 120 seconds with a 1% aqueous sodium hydrogen carbonate solution, the a * value became the lowest value and green color could be maintained. In addition, since the green color in the present invention is an ideal green color in which the green color remains dark and the yellow discoloration is small, it is optimal to express it with a value of -a * / b *. The greater the value of -a * / b *, the deeper the green color. Those with thick leaves were less likely to lose browning components and became deeper green. In order to reliably extract the browning component, it was effective to lengthen the boil time or boil after chopping.

図５を参照しながら、詳細に試験結果を説明する。試験に使用する炭酸水素ナトリウム水溶液は、濃度を０％、０．５％、１％、２％、３％と５種類準備し、これら５種類の炭酸水素ナトリウム水溶液それぞれについて茹で時間を変えながら、おかわかめの葉の緑色の変化を色差計で計測した。ついては、ブランチング処理時間を３０秒、６０秒、１２０秒、３００秒とした。表２より、炭酸水素ナトリウム濃度１％、処理時間１８００秒ゆでた時は、−ａ＊/ｂ＊値は０．４以上を保持できるものの、処理時間を延長しても−ａ＊/ｂ＊値は向上せず、むしろ、葉が煮詰まってしまい葉崩れを起こした。以上の結果から、図５に示すとおり、炭酸水素ナトリウム水溶液濃度が１％以上であり、ブランチング処理時間が６０秒以上であることが緑色を保持する条件であることが判明した。また、好ましくは、炭酸水素ナトリウム水溶液の濃度は略１％であり、処理時間は略１２０秒であった。 Test 4 will be described. Test 4 compares the retention of green color of the seaweed leaves by changing the concentration of the sodium hydrogen carbonate aqueous solution and the boil time, and investigates the correlation. This test is a result of boiling about 50 g of kaokakame leaves for 1 liter of boiling sodium bicarbonate aqueous solution. The dried kakakame leaves after boiled were measured with a color difference meter. As a result, the numerical values in Table 2 were obtained. FIG. 5 is a graph based on Table 2 showing the influence of the concentration of sodium bicarbonate aqueous solution and the treatment time on the green color (−a * / b * value) of the seaweed. That is, FIG. 5 shows the change in green color of the seaweed after blanching using a color difference meter. In Test 4, each value of L *, a *, and b * was measured using a handheld spectral color difference meter (NF777) manufactured by Nippon Denshoku Industries Co., Ltd. as a color difference meter. -A * / b * value and -L * b * / a * value (degree of yellowing) were calculated. Since the green color of the leaves of the seaweed remains dark and the ideal green color is that yellow discoloration is small, it is optimal to express the value as -a * / b *.

The test results will be described in detail with reference to FIG. The sodium hydrogen carbonate aqueous solution used for the test was prepared in five types with concentrations of 0%, 0.5%, 1%, 2%, 3%, and for each of these five types of sodium hydrogen carbonate aqueous solutions, The change in green color of the seaweed was measured with a color difference meter. Accordingly, the branching processing time was set to 30 seconds, 60 seconds, 120 seconds, and 300 seconds. From Table 2, when the sodium bicarbonate concentration was 1% and the treatment time was boiled for 1800 seconds, the -a * / b * value could be maintained at 0.4 or more, but the -a * / b * value could be maintained even if the treatment time was extended. The value did not improve. Rather, the leaves were boiled down and the leaves collapsed. From the above results, as shown in FIG. 5, it was found that the sodium bicarbonate aqueous solution concentration was 1% or more and that the blanching treatment time was 60 seconds or more was a condition for maintaining the green color. Preferably, the concentration of the aqueous sodium hydrogen carbonate solution is about 1%, and the treatment time is about 120 seconds.

  Example 2 will be described in detail with reference to the drawings. FIG. 2 is a flowchart showing another example of the method for producing a processed food according to the present invention. FIG. 3 is a flowchart showing another example of another manufacturing method.

  As shown in FIG. 2, the method for producing a processed food product according to Example 2 includes a branching step (S21) in which the leaves of the seaweed are immersed in a boiled sodium bicarbonate aqueous solution and blanched, and sodium bicarbonate is added. A washing step (S22) for washing with cold water, a rolling step (S23) for rolling to a predetermined thickness, a drying step (S24) for drying the rolled seaweed leaves at 60 ° C. for 6 hours to 10 hours, and drying And crushing step (S25) to crush the leaves of the seaweed. More specifically, in the blanching step (S21), it is boiled for 2 to 5 minutes (depending on the amount of the leaf) with a boiling 1% aqueous solution of sodium hydrogen carbonate (bicarbonate), and it is confirmed that the black part disappears from the leaf To do. When the blanching step (S21) is finished, the well is washed thoroughly with cold water, and the sodium bicarbonate is washed away (S22). Then give it to the colander and take the water (you can spread the gauze on the kitchen paper and put a leaf on it to take the water). Next, after transferring to a bat on which a cooking sheet is laid, it is thinly stretched (S23) and dried at 60 ° C. for 6 to 10 hours (S24). Finally, when it is well dried, it is powdered (S25). If you don't care about the leaves, boil them until the black parts disappear from the leaves.

  In addition, as a manufacturing method different from Example 2, the process according to Example 2 can be performed after finely cutting the leaves of the seaweed. That is, a processed food product may be manufactured by a manufacturing method including a rolling drying step in which a food improver is added and rolled and dried after the washing step of washing away sodium bicarbonate with cold water. FIG. 3 is a flowchart showing yet another example of the method for producing a processed food according to the present invention. As shown in FIG. 3, a cutting step (S31) for finely chopping the seaweed leaves, a branching step (S32) for immersing the cut seaweed leaves in a boiled sodium hydrogen carbonate aqueous solution and blanching treatment, A washing step (S33) in which sodium bicarbonate is washed away with cold water, a food improving agent mixing step (S34) in which a food improving agent is added to and mixed with the washed rice cracker, and a rolling step (S35) for rolling to a predetermined thickness. A drying step (S36) for drying the rolled product and a pulverizing step (S37) for pulverizing the powder can be provided.

  Embodiment 4 will be described in detail with reference to the drawings. In Example 4, a seafood sheet-like food processed product was prototyped. FIG. 4 is a flowchart showing an example of a method for producing a sheet-like formed body of a processed food product according to the present invention.

Initially, boiled leaves were crushed with a mixer and dried into a sheet, or boiled leaves were finely chopped into a sheet with a kitchen knife and dried. It turned out to be very fragile. Therefore, a study was made to give flexibility to the processed sheet food product of seaweed.

Test area:
・ 3% trehalose added ・ 3% sorbitol added

As a result, the addition of 3% trehalose did not have an effect of being easily broken and having flexibility, but the addition of 3% sorbitol provided flexibility. However, when 2% sorbitol was added, flexibility was insufficient. From the above, it seems that there is a possibility that it can be used as a sheet by adding 3% or more of sorbitol.

  The method for producing a processed food product according to Example 4 includes a cutting step (S41) of finely cutting the leaves of the seaweed, and a branch in which the cut leaves of the seaweed are immersed in a boiled sodium hydrogen carbonate aqueous solution and subjected to a branching process. , A washing step (S43) in which sodium bicarbonate is washed away with cold water, a food improving agent mixing step (S44) for mixing the washed seaweed leaves and the food improving agent, and a predetermined thickness. A rolling step (S45) for rolling, and a drying step (S46) for drying the rolled seaweed sheet.

  As mentioned above, although the preferred embodiment in the structural example of the food processed material made from the seaweed of the present invention and its manufacturing method has been illustrated and described, various modifications can be made without departing from the technical scope of the present invention. It will be understood that.

  The food processed product made from the seaweed according to the present invention and the production method thereof can produce a food processed food that can be expected as a functional food from the nutritional aspect while maintaining the green color derived from chlorophyll of the seaweed. Moreover, if a food processed material is made into a powder, it can be used as a green colorant for processed food and can be widely used.

S11 S31 S41 Cutting step S12 S21 S32 S42 Blanching step S13 S22 S33 S43 Cleaning step S23 S35 S45 Rolling step
S34 S44 Food improver mixing step S14 S24 S36 S46 Drying step
S25 S37 Grinding process

Claims (17)

  It includes at least a branching step of boiling a treatment solution prepared by adjusting the concentration of sodium hydrogen carbonate as an additive to 0.5% to 3% for boiled leaves for 30 seconds or more with respect to the leaves of the seaweed. A method for producing a processed food product that maintains a green pigment derived from chlorophyll.   The method for producing a processed food product that maintains a chlorophyll-derived green pigment according to claim 1, wherein a browning component contained in the leaf tissue of the seaweed is removed or reduced by elution.   3. The chlorophyll component of at least part of the chlorophyll component contained in the leaves of the seaweed leaves is chlorophyllated and the other chlorophyll-degrading enzymes are deactivated through the blanching treatment. The manufacturing method of the food processed material which maintained the green pigment derived from the chlorophyll of description.   The food processing product maintaining a chlorophyll-derived green pigment according to claim 2 or 3, wherein the branching treatment is performed by chopping the leaves of the seaweed to promote elution of the browning component. Method. The blanching step;
A washing step of rinsing the sodium bicarbonate with cold water;
A drying step of drying the washed leaves of the seaweed;
A process for producing a processed food product, wherein the chlorophyll-derived green pigment is maintained, according to any one of claims 1 to 4. After the washing step, before the drying step, add a rolling step to roll the washed seaweed leaves to a predetermined thickness,
The drying step is a drying step of drying the leaves of the seaweed rolled in the rolling step at 60 ° C. to 85 ° C. for 6 hours to 10 hours,
A pulverizing step for pulverizing the dried rice cracker leaves,
A method for producing a processed food product, wherein the green pigment derived from chlorophyll is maintained, according to claim 5. After the washing step, before the rolling step, add a food improver mixing step of adding and mixing a food improver to the washed seaweed leaves,
7. The food maintaining a chlorophyll-derived green pigment according to claim 6, wherein the rolling step is a rolling step in which a mixture obtained by adding the food improving agent to the leaves of the seaweed is rolled to a predetermined thickness. Manufacturing method of processed products.   The method for producing a processed food product with a chlorophyll-derived green pigment maintained according to claim 7, wherein the food improver is sorbitol, and the sorbitol content is 2 to 5 percent by weight.   A processed food product that maintains a green pigment derived from seaweed chlorophyll, having an -a * / b * value of at least 0.4 or more in the L * a * b * color system.   This is a branching treatment for the leaves of the seaweed, and the boiled treatment solution is prepared by boiling the treatment solution prepared so that the concentration of sodium bicarbonate as an additive is 0.5% to 3%. The processed food product according to claim 9, wherein the processed green pigment derived from chlorophyll is maintained.   11. The processed food product according to claim 10, wherein the concentration of the sodium bicarbonate is adjusted to 1% to 3% and the predetermined processing time is 60 seconds or longer.   11. The processed food product according to claim 10, wherein the concentration of the sodium hydrogen carbonate is adjusted to 2% to 3% and the predetermined processing time is 30 seconds or longer.   11. The processed food product according to claim 10, wherein the concentration of the sodium hydrogen carbonate is adjusted to about 1% and the predetermined processing time is about 120 seconds.   A processed food product, wherein a food improver is added to the processed food product according to any one of claims 9 to 13.   15. The processed food product according to claim 14, wherein the food improving agent is sorbitol, and the sorbitol content is 2 to 5 weight percent.   The processed food product according to claim 14 or 15, which is in a sheet form.   14. The processed food product according to claim 9, wherein the processed food product is in a powder form.

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