JP2019198248A - Jelly beverage and food composition containing green-leaf material - Google Patents

Abstract

To provide a jelly beverage and food composition with which outer appearance and texture are improved while containing a green-leaf material and which has a property that suppresses degradation in the outer appearance and texture after storage.SOLUTION: A jelly beverage and food composition containing a green-leaf material of this invention is accomplished by containing 0.5 mass% or more of insoluble dietary fiber in the jelly beverage and food composition.SELECTED DRAWING: None

Description

The present invention relates to a jelly-like food and drink composition containing a green leaf material.

Jelly is a solid or semi-solid food containing a lot of water that is obtained by coagulating food materials such as sugar and fruit juice with a gelling agent, etc., and has a high palatability because it can form elastic texture and various shapes, It is often used for confectionery and cooking. In addition, jelly is used to make it easy to take foods and medicines whose form and taste are difficult to eat and drink, and jelly is used to make foods and drinks easy to carry and to be able to take them at any time. For example, in order to ingest nutrients efficiently, jelly containing catechins and minerals has been reported (Patent Documents 1 and 2).

On the other hand, due to the recent health boom, green juice is drawing attention. Green leafy vegetables, which are the main ingredients of green juice, have high nutritional value. For example, barley young leaves, one of the green leafy vegetables, are known to be rich in vitamins, minerals, amino acids, chlorophyll, SOD enzyme, dietary fiber, etc. The dietary fiber contains many insoluble dietary fibers. Insoluble dietary fiber has the property of intestinal action that wraps and discharges unnecessary things that have accumulated in the intestine when ingested, and has a role as a functional nutrient. Aojiru has been reported to be effective in improving bowel movements.

In addition, Aojiru jelly containing Aojiru extract has been reported in order to make it easier to eat and drink the components of Aojiru as well as beverages, or to carry and easily take it at any time (Non Patents). Reference 1).

JP 2007-075085 A JP, 2006-039811, A

Aojiru Jelly Nippon Shinyaku http: // www. sinnippai. co. jp / product. html

However, the green juice jelly of Non-Patent Document 1 has a weak shape retaining force and a lot of water separation, so the appearance of the jelly is not good and the appetite is not appetizing. Moreover, since the elasticity is weak, the texture when eating jelly is poor and lacks palatability. Furthermore, the appearance and texture are further deteriorated by storing this jelly.

Accordingly, the problem to be solved by the present invention is to provide a jelly-like food and drink composition having the properties of improving the appearance and texture while containing the green leaf material and further suppressing deterioration of the appearance and texture after storage. To provide things.

The inventors of the present invention have made extensive studies in order to solve the above problems, and surprisingly, by containing a green leaf material and increasing the content of insoluble dietary fiber in the jelly-like food and drink composition. In addition, the present inventors have succeeded in creating a jelly that has improved appearance and texture, and has a property of further suppressing deterioration of appearance and texture after storage. The present invention has been completed based on such success.

Therefore, according to the jelly-like food and beverage composition of one aspect of the present invention, the following aspects [1] to [3] are provided.
[1] A jelly-like food and beverage composition containing a green leaf material, wherein the content of insoluble dietary fiber in the composition is 0.5% by mass or more, Stuff.
[2] The jelly-like food and beverage composition according to [1], wherein the green leaf material is a material containing barley young leaf powder.
[3] The jelly-like food or beverage composition according to any one of [1] or [2], wherein the insoluble dietary fiber is derived from the green leaf material.

According to the jelly-like food and beverage composition which is one embodiment of the present invention, a jelly-like food and beverage composition containing a green leaf material and having a high content of insoluble dietary fiber can be obtained. Furthermore, the jelly-like food and beverage composition which is one embodiment of the present invention contains a green leaf material, and the jelly-like food texture is improved in appearance and texture due to a high content of insoluble dietary fiber in the jelly-like food and drink composition. In addition to being a edible composition, it is a jelly-like edible composition that has the property of suppressing deterioration in appearance and texture after storage and has improved storage stability. Therefore, according to the jelly-like eating and drinking composition which is one aspect of the present invention, nutrients such as insoluble dietary fiber contained in the green leaf material can be more efficiently and more pleasantly consumed.

Hereinafter, the details of the jelly-like food and beverage composition according to one aspect of the present invention will be described. However, the technical scope of the present invention is not limited only to the matters of this item, and the present invention achieves the object. As long as it does, various aspects can be taken.

The jelly-like food-drink composition of 1 aspect of this invention contains a green leaf raw material, and content of the insoluble dietary fiber in this jelly-like food-drink composition is 0.5 mass% or more.

The jelly in the present specification is not particularly limited as long as it is a jelly having a generally known meaning, and means, for example, a solid or semi-solid that contains a large amount of water and solidified with a gelling agent. Although the water content in the jelly-like food and beverage composition of the present invention can be set as appropriate, it is preferably 20% by mass or more, more preferably 30% by mass or more, and particularly preferably 50% by mass or more in the composition. . Further, from the viewpoint of palatability such as chewing response, ease of mastication, and feeling of foreign matter during mastication, it is preferably 99% by mass or less, more preferably 95% by mass or less, and particularly preferably 90% by mass or less.

The gelling agent is not particularly limited as long as it is a gelling agent having a meaning as commonly known. For example, agar, carrageenan, gellan gum, fur celeran, curdlan, silly seed gum, locust bean gum, xanthan gum, guar gum , Pectin, alginic acid, alginates, thickening polysaccharides such as mannan and tamarind gum, gelatin and the like, and can be used singly or in combination of two or more. As a gelling agent that can be used in the jelly-like food and drink composition of the present invention, from the viewpoint of texture and flavor, preferably one or more selected from agar, carrageenan, locust bean gum, xanthan gum, gellan gum, tamarind gum, gelatin More preferably, it is at least one selected from carrageenan, locust bean gum, xanthan gum, gellan gum and tamarind gum, and particularly preferably at least one selected from carrageenan, locust bean gum and xanthan gum.

Although the amount of the gelling agent in the jelly-like food and drink composition is not particularly limited as long as it can be gelled, it is, for example, 0.1 to 10.0% by mass.

A green leaf material will not be specifically limited if it is a green leaf material of the meaning as generally known, For example, it is a composition containing the processed material of the leaf of a green leaf vegetable. In the present specification, “stem and / or leaf” is referred to as “stem and leaf”. The green leafy vegetables are not particularly limited as long as they are commonly known green leafy vegetables, such as barley young leaves, pearl barley leaves, kale, tomorrow leaves, kumazasa, mugwort, long life grass, mulberry leaves, tea leaves, spinach, mizuna. , Turnip leaves, celery, komatsuna, radish leaves, carrot leaves, broccoli, perilla, spring chrysanthemum, parsley, cabbage, lettuce and the like. The processed product of the stalks and leaves of the green leafy vegetable is not particularly limited as long as it is a processed product of a generally known plant body. Nutrients contained in the jelly-like eating and drinking composition, and the texture and texture of the jelly-like eating and drinking composition. In terms of components, a pulverized powder is preferable. One type of green leaf material exemplified above can be used alone, or two or more types can be used in combination.

A conventionally known method for pulverizing a plant body can be used as a method for pulverizing the stems and leaves of green leafy vegetables. As such a method, a method in which a drying process and a pulverization process are combined with the stem and leaves of green leafy vegetables can be used. Either the drying process or the pulverization process may be performed first, but it is preferable to perform the drying process first from the viewpoint of texture and appearance when the jelly-like food or drink composition is formed. For pulverization, this method may be combined with one or more treatments selected from treatments such as blanching treatment and sterilization treatment as necessary.

Although a drying process is not specifically limited, For example, the process which dries so that the water | moisture content of the leaf of a green leaf vegetable may be 10% or less, Preferably it is 5% or less is mentioned. The drying treatment method can be performed by a method for drying a plant known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, far-infrared drying, and freeze drying. Drying by heating is performed at a temperature and a time at which the stems and leaves of the green leafy vegetables are not discolored by heating. For example, the drying temperature is in the range of 40 ° C to 140 ° C and is several hours to several tens of hours. From the viewpoint of the texture and vividness of the jelly-like food and drink composition, the temperature during low-temperature drying is about 40 ° C to 70 ° C, and the temperature during high-temperature drying is about 70 ° C to 110 ° C. It is preferred to do so. Moreover, the frequency | count of a drying process is good also as 1 time or 2 times or more. For example, after being subjected to low temperature drying treatment at about 40 ° C. to 70 ° C. for several hours to several tens of hours using far infrared rays, etc., it is subjected to high temperature drying treatment at about 80 ° C. to 100 ° C. for several hours to several tens of hours. For example.

The pulverization treatment is not particularly limited, but, for example, pulverization of green leafy vegetable stems and leaves is performed by any method commonly used by those skilled in the art, using, for example, pulverizing equipment or instruments such as manual work, crushers, mills, blenders, and stone mills Processing. The pulverized stalks of green leafy vegetables are sieved as necessary. For example, from the viewpoint of texture and texture when made into a jelly-like food and drink composition, powders of stalks and leaves of green leafy vegetables are passed through 200 mesh. The ratio of 200 mesh or less is preferably 90% by mass or more. In addition, the number of pulverization treatments may be one or two or more times. For example, the pulverization may be performed manually or the like, and then subjected to fine pulverization using a pulverizer or the like. It is done.

As a specific method for pulverizing the leaves of green leafy vegetables, for example, after cutting the leaves of green leafy vegetables, a blanching treatment is performed, and then the water content is 10% by mass or less, preferably 5% by mass or less. And then pulverizing (see Japanese Patent Application Laid-Open No. 2004-000210). In addition to this, for example, a method of cutting a green leafy vegetable stalk and leaf, then performing a blanching treatment, then twisting, then drying and pulverizing (see Japanese Patent Application Laid-Open No. 2002-0665204 and Japanese Patent No. 3428956) ); A method of drying stems and leaves of green leafy vegetables, roughly pulverizing them, heating them at 110 ° C. or higher, and further finely pulverizing them (see Japanese Patent Application Laid-Open No. 2003-033151, Japanese Patent No. 3277181).

Although the method of fragmenting the stalks and leaves of green leafy vegetables is not particularly limited, for example, methods commonly used by those skilled in the art, such as slicing, crushing, and chopping, to fragment a plant can be used.

The method for squeezing the leaves and leaves of green leafy vegetables is not particularly limited. For example, a person skilled in the art squeezes the plant body, such as a method of squeezing the stems and leaves of green leafy vegetables or a fragmented product thereof, In this case, a method usually used can be used. Although squeezing is not specifically limited, you may concentrate as needed by the method of concentrating the conventional liquid. The squeezed juice is not particularly limited, but may be dried by a conventional method of drying a liquid such as freeze-drying or reduced-pressure drying.

The method for obtaining the leafy leaf extract of the green leafy vegetable is not particularly limited. The method normally used when those skilled in the art extract a plant body, such as the method of stirring and heating and extracting as needed, can be used. Although an extract is not specifically limited, You may concentrate as needed by the method of concentrating the conventional liquid. The extract is not particularly limited, but may be dried by a conventional method of drying a liquid such as freeze-drying or reduced-pressure drying.

Insoluble dietary fiber is vegetable fiber or animal fiber that is insoluble in water among dietary fibers contained in food and is quantified by measurement methods used by those skilled in the art, such as enzyme-gravimetry. Specific examples include cellulose, hemicellulose, lignin, chitin, chitosan, and derivatives thereof.

The jelly-like food and beverage composition of the present invention has a high content of insoluble dietary fiber in the jelly-like food and beverage composition, and is excellent in terms of appearance and texture and suppresses deterioration in appearance and texture during storage. It is preferable to contain the insoluble dietary fiber derived from a green leaf material from the point which has the property to do.

The content of insoluble dietary fiber in the jelly-like food and beverage composition of one embodiment of the present invention is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, particularly from the point of chewing. Preferably it is 1.0 mass% or more, especially 1.5 mass% or more. The content of the insoluble dietary fiber in the jelly-like food and beverage composition of one embodiment of the present invention is preferably 20.0% by mass or less, more preferably 15.0, from the viewpoint of ease of chewing and the feeling of foreign matter during chewing. It is at most mass%, particularly preferably at most 10.0 mass%. The amount of insoluble dietary fiber in the jelly-like food and drink composition can be analyzed by the method described above, for example, the enzyme-weight method.

The content of the green leaf material contained in the jelly-like food and drink composition is not particularly limited, but is 0.1% by mass or more, preferably 0.5% by mass or more, more preferably from the viewpoint of appearance or texture. 1.0 mass% or more, Especially preferably, it is 2.0 mass% or more, Especially 3.0 mass% or more. The content of the green leaf material in the jelly-like food and drink composition is preferably 40.0% by mass or less, more preferably 30.0% by mass or less, and particularly preferably from the viewpoint of ease of chewing and the feeling of foreign matter during chewing. It is 20.0 mass% or less.

Although content of the insoluble dietary fiber in a green leaf raw material is not specifically limited, Preferably it is 10.0 mass% or more, More preferably, it is 20.0 mass% or more, Most preferably, it is 30.0 mass% or more. The amount of insoluble dietary fiber in the green leaf material can be analyzed by the method described above, for example, the enzyme-weight method.

When the green leaf material is a squeezed powder or an extracted powder, it is preferable to use a dry powder of a plant containing insoluble dietary fiber in the jelly-like food and drink composition. Examples of plant bodies include, but are not limited to, green leaf materials, wheat, barley, oats, corn, sugar beet, sugarcane, potatoes, apples, oranges, soybeans, peas, evening faces, etc., but from the viewpoint of appearance and texture It is particularly preferable to use a pulverized powder derived from a green leaf material.

The jelly-like eating and drinking composition of one embodiment of the present invention contains a green leaf material containing barley young leaf powder. By containing barley young leaf powder, the jelly-like composition for food and drink can contain more insoluble dietary fiber.

Barley young leaf powder is a dry powder of stem and leaf of young barley leaves, and includes pulverized powder, juice powder and extracted powder. Barley is not particularly limited as long as it is a barley (Hordeum vulgare), which is an annual or perennial herb belonging to the family Gramineae, with a meaning as commonly known. Barley young leaves are not particularly limited as long as they are commonly known as barley young leaves. For example, the barley young leaves refers to a portion of young barley leaves and is harvested in a state grown to 20-30 cm. To do.

In order to make it easy to eat and drink, the jelly-like food and drink composition can further contain a sweetener. The sweetener may be a natural or synthetic sweetener, such as glucose, fructose, sucrose, mannitol, aspartame, acesulfame potassium, sucralose, reduced maltose starch syrup, reduced starch syrup, reduced lactose, xylitol, erythritol or sorbitol, and the like. Any mixtures of these may be mentioned. The amount of the sweetener added is not particularly limited as long as it is an amount used for the production of ordinary jelly.

The jelly-like food and drink composition may further contain an additive for promoting or assisting gelation, if necessary. The additive is not particularly limited as long as it is usually used for gelation of jelly. For example, citric acid, malic acid, lactic acid, acetic acid, maleic acid, fumaric acid, adipic acid, phytic acid, phosphoric acid, and salts thereof And acids such as calcium ions, and polysaccharides such as dextrin. The addition amount of the additive is not particularly limited as long as it is an amount used for production of ordinary jelly. For example, sodium citrate is 0.01 to 2.0% by mass, and calcium lactate is 0.01 to 0.1% by mass. %, Potassium dihydrogen phosphate is 0.01 to 0.1% by mass, and dextrin is 0.1 to 2.0% by mass.

The jelly-like food and drink composition further comprises vitamins, proteins, minerals, water-soluble dietary fiber, milk, soy milk, vegetables, fruits, lactic acid bacteria, natto bacteria, yeast, koji molds, butyric acid bacteria, colorants, acidulants, stabilizers Various additives such as fragrances may be added.

The method for producing a jelly-like food or drink composition is not particularly limited as long as it is a method for producing a conventionally known jelly. For example, a solution in which a gelling agent is dissolved in hot water and a green leaf material suspended in hot water. The mixed solution is uniformly mixed to prepare a mixed solution, and the mixed solution is filled in a container, and then the container is sealed and sterilized, and then allowed to cool and solidify to form a jelly-like food and drink composition You can get things. Moreover, you may add 1 or more types chosen from said sweetener, the additive for accelerating or assisting gelatinization, and other various additives to a jelly-like food-drinking composition. The green leaf material, sweetener, additive for promoting or assisting gelation, and various additives may be mixed in a solid or solution state with a solid gelling agent or a solution in which the gelling agent is dissolved.

The temperature of the solution for dissolving the gelling agent is not particularly limited as long as the gelling agent is dissolved, and is, for example, 50 ° C to 100 ° C. The temperature at which the solution in which the gelling agent is dissolved is not particularly limited as long as the gelling agent is solidified, and is, for example, 0 ° C to 40 ° C. Moreover, a heating or cooling method will not be specifically limited if it is a method used by the method of manufacturing a conventionally well-known jelly.

The container filled with the jelly-like food and drink composition is not particularly limited as long as it is a container used in a method for producing a conventionally known jelly. For example, a stick-shaped package, a plastic cup, a pouch such as a cheer pack, a metal container, Examples include PET bottles.

The method for sterilizing the jelly-like food-drinking composition is not particularly limited as long as it is a method used for producing a conventionally known jelly, and is adapted to the composition of the jelly-like food-drinking composition, the type of container and the storage conditions. It may be selected as appropriate. For example, pressure heat sterilization or heat sterilization may be used. The temperature and time of sterilization may be appropriately selected according to the composition of the jelly-like food and drink composition, the type of container and the storage conditions, and are not particularly limited, but from the viewpoint of the deterioration of the color of the green leaf material and the maintenance of the jelly shape Heat sterilization at about 90 ° C. for 15-20 minutes is preferred.

The jelly-like food and beverage composition of the present invention has a high palatability and a more pleasant and efficient intake of insoluble dietary fiber because of its excellent texture and appearance by using a green leaf material containing insoluble dietary fiber. can do. Furthermore, in addition to insoluble dietary fiber, nutrients such as vitamins and minerals derived from green leaf materials, amino acids, chlorophyll, and SOD enzymes can be taken at the same time, and this is a jelly-like food and drink composition that is also good in terms of health. In addition, since it has the property of suppressing deterioration in appearance and texture after storage, it is possible to carry the jelly-like food and beverage composition of the present invention for a long time, for example, depending on the travel destination or vehicle Even during movement, the jelly-like composition for eating and drinking of the present invention can be enjoyed and insoluble dietary fiber and other nutrients can be ingested. This allows for daily and continuous insoluble dietary fiber intake.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples, and the present invention can take various modes as long as the problems of the present invention can be solved. .

Jelly containing barley young leaf powder or apple fiber was produced, and sensory evaluation was performed on each of the produced jelly, and the appearance and texture of each jelly were evaluated.

[Example 1. Production of jelly containing insoluble dietary fiber]
Jelly was manufactured with the compounding ratio shown in Table 1. The numerical values shown in Table 1 are mass%. The barley young leaf powder (Toyo Shinyaku Co., Ltd.) was used as the barley young leaf powder. Apple fiber was a commercial product. Barley young leaf powder and apple fiber are materials containing insoluble dietary fiber. The content of insoluble dietary fiber contained in the barley young leaf powder was measured by an enzyme-weight method.

Carrageenan, locust bean gum, and xanthan gum were dissolved in hot water to obtain Solution 1. Moreover, the other material except citric acid was suspended in hot water, and the solution 2 was obtained. The solution 1 and the solution 2 were mixed to prepare a mixed solution, and citric acid was added to the obtained mixed solution, and then the mixed solution was stirred so as to be uniform and filled into a container. The container was sealed and sterilized by heating in a water bath at 90 ° C. for 15 to 20 minutes, then allowed to cool at room temperature for 1 day to solidify, and the barley young leaf powder-containing jelly (Examples 1 and 2) and apple fiber-containing jelly ( Comparative Example 1) was obtained. By using barley young leaf powder, a jelly containing a large amount of insoluble dietary fiber could be obtained.

[Example 2. Sensory evaluation of insoluble dietary fiber-containing jelly immediately after production]
Sensory evaluation of the barley young leaf powder-containing jelly of Examples 1 and 2 and the apple fiber-containing jelly of Comparative Example 1 was performed on 8 subjects. Evaluation items are appearance (color (brightness), shape retention, water separation (no water separation)) and texture (elasticity, roughness (feeling of touch), mouth feel (good aftertaste), ease of cutting). It was. About evaluation, as shown below, Example 1 was set to 5 points, and 1 point was given for the good case and 9 points were given for the bad case. Each subject gave each item a score of 1 to 9 points. As a result, the average score of each item is shown in Table 2.

Good score: 1 point Same as Example 1: 5 points bad: 9 points

As shown in Table 2, the barley young leaf powder-containing jelly of Examples 1 and 2 obtained has a color (brilliance), shape retention, water separation (no water separation), elasticity, roughness (feeling of the tongue), and the rest of the mouth Both items (good aftertaste) and ease of cutting were highly evaluated as compared with the jelly of Comparative Example 1. By using a barley young leaf and having a high content of insoluble dietary fiber in the jelly, it was possible to obtain a barley young leaf powder-containing jelly with improved appearance and texture.

[Example 3. Sensory evaluation of jelly stored under accelerated test conditions]
The barley young leaf powder-containing jelly of Examples 1 and 2 and the apple fiber-containing jelly of Comparative Example 1 were stored at 60 ° C. for 7 days (accelerated test conditions). Sensory evaluation of each sample obtained after storage for 7 days was performed on 8 subjects. Each evaluation item is appearance (color (brightness), shape retention, water separation (no water separation), uniformity) and texture (elasticity, roughness (feeling of touch), mouth feel (good aftertaste), easy to cut) It went about). About evaluation, as shown below, the jelly immediately after each manufacture was made into 1 point of a reference | standard, the bad case was made into 5 points | pieces, and each subject gave 1-5 points | pieces to each item. As a result, the average score of each item is shown in Table 3.

Evaluation score Same as immediately after production: 1 point bad: 5 points

As shown in Table 3, the barley young leaf powder-containing jelly of Examples 1 and 2 after storage at 60 ° C. for 7 days has a color (brilliance), shape retention, water separation (no water separation), uniformity, elasticity, and roughness. In any of the items (feeling of tongue), remaining mouth (goodness of aftertaste) and ease of cutting, the evaluation was higher than the jelly of Comparative Example 1 after storage at 60 ° C. for 7 days. By using the barley young leaves and having a high content of insoluble dietary fiber in the jelly, it was possible to obtain barley young leaf end-containing jelly having the property of further suppressing deterioration of the appearance and texture after storage.

[Production Example 1]
A green juice jelly comprising the components shown in Table 4 was produced. The obtained green juice jelly was excellent in appearance and texture, and deterioration after storage was suppressed.

[Production Example 2]
A green juice jelly comprising the components shown in Table 5 was produced. The obtained green juice jelly was excellent in appearance and texture, and deterioration after storage was suppressed.

As described above, the barley young leaf powder-containing jelly was able to obtain a jelly containing a large amount of insoluble dietary fiber by using barley young leaves. Furthermore, by using barley young leaves, it is possible to obtain a barley young leaf powder-containing jelly with improved appearance and texture, and to obtain a barley young leaf powder-containing jelly having the property of suppressing the appearance and texture after storage. I was able to.

Claims (2)

The jelly-like food and beverage composition containing a green leaf material, wherein the content of insoluble dietary fiber in the composition is 0.5% by mass or more. The jelly-like eating and drinking composition according to claim 1, wherein the green leaf material is a material containing barley young leaf powder.