JP2019216748A - Solid material - Google Patents

Abstract

To provide a new solid material easily dosed that is different from conventional powder foods to be dissolved and drunk, contains barley young leaves and has a strong raw material feeling and flavor essential to the barley young leaves compared with conventional products.SOLUTION: A pelletized material of a specific size made of barley young leaves has good crispness and raw material feeling and flavor essential to the barley young leaves and is easily dosed. The pelletized material containing the barley young leaves has a median size between 350 μm and 5,000 μm inclusive.SELECTED DRAWING: None

Description

  The present invention relates to a granule containing barley young leaves, which can be used in the food field.

In recent years, the number of consumers who want to consume a lot of vegetables from health consciousness is increasing. Among the vegetables, young barley leaves are particularly rich in vitamins, minerals and dietary fiber, and have antihypertensive effects, adsorption of harmful substances, improvement of intestinal environment, suppression of cholesterol absorption, prevention of rapid rise in postprandial blood glucose, superoxide dismutase (SOD) ) Is known to be effective (Patent Document 1). For this reason, commercial products that can easily consume the nutritional value are popular and have been accepted by many consumers. As commercially available products containing barley young leaves that have been marketed, powdered foods and tablets of the type that can be dissolved and drunk are known. In order to ingest these powdered foods and tablets that can be dissolved and consumed, it is necessary to prepare beverages such as water and hot water. Moreover, since it was ingested as a beverage, it was difficult to feel the texture and flavor of the original green odor of barley young leaves, unique bitterness and aroma.
Recently, a chewable type product having a tablet diameter of about 10 mm is commercially available. However, in the case of such chewable tablets, it is necessary to devise a method that balances disintegration in the oral cavity with hardness of the tablet that can withstand production and transportation.
Until now, granules containing young barley leaves having a median diameter of 350 μm or more and 5000 μm or less have not been known.

JP-A-2002-51753.

  An object of the present invention is to provide a new barley leaf-containing solid that is different from the conventional melt-drinkable powder type or large size chewable type food.

  The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result of using barley young leaves as granules of a specific size, there is a moderate chewy feeling, and the barley young leaves feel the original texture and texture. The present invention has been found that a solid can be obtained, and the ingestibility is good, and the present invention has been completed.

Aspects of the present invention obtained from such findings include:
(1) A barley young leaf-containing granule, wherein the median diameter is 350 μm or more and 5000 μm or less,
(2) The granulated product according to (1), which is a food.
(3) The granulated product according to (1) or (2), which can be eaten as it is,
(4) A method for producing a granulated product according to any one of (1) to (3), which is produced by a wet granulation method or a dry granulation method.
It is.

  INDUSTRIAL APPLICABILITY According to the present invention, a barley young leaf-containing granule having moderate crunchiness and capable of feeling the texture and flavor inherent to young barley leaves is obtained. In addition, when the product is contained in the mouth, a barley young leaf-containing granulated product that is free from choking and dryness and has good ingestibility can be obtained.

  The granulated product of the present invention is a granulated product containing barley young leaves. Regarding the size of the above-mentioned barley young leaf-containing granules, the median diameter is 350 μm or more, preferably 460 μm or more. The upper limit is preferably 5000 μm or less. When the granulated product of the present invention is produced by a wet granulation method, the more preferable upper limit of the median diameter is 4000 μm or less, further preferably 3300 μm or less, further preferably 2000 μm or less, further preferably 1300 μm or less. , Most preferably 750 μm or less. In the case of manufacturing via a tableting or compression step, a more preferable median diameter is 1500 to 5000 μm, further preferably 2000 to 4500 μm, and most preferably 2500 to 4000 μm. By making the granules of this size, it is possible to eat without water, to feel moderate chewy, and to feel the original texture and flavor of barley young leaves. In addition, the ingestibility without stuffiness and dryness is also good. If the median diameter of the granulated product is less than 350 μm, the effects of the present invention cannot be sufficiently exhibited. On the other hand, if it exceeds 5000 μm, it becomes difficult to produce granules themselves, which is not preferable.

  Here, the median diameter is a particle diameter at which the cumulative frequency is exactly 50%. Specifically, the sampled particles (for example, 5 g) are placed on a stacked sieve, subjected to vibration for a certain time (for example, 3 minutes), classified, and the mass remaining on each sieve is measured. Each mass is multiplied by the median value of the particle size classification between the sieves calculated in advance, and a value obtained by dividing the sum by the total mass (5 g) is calculated. The median diameter is automatically calculated by using a commercially available measuring device such as a robot shifter (Seishin Corporation).

  There are no particular restrictions on the young barley leaves of the present invention, and any commonly available barley young leaf powder or the like can be used. The content of the young barley leaf of the present invention is usually 0.01 to 90% with respect to the total amount of the granulated product of the present invention, but from the viewpoint of the effect of the present invention, is preferably 5 to 80%, more preferably the content. Is 5 to 70%.

  Other ingredients in the granulated product of the present invention include sugars (sugar, glucose, fructose, isomerized sugar, reduced starch syrup, maltitol, sorbitol, palatinit, erythritol, oligosaccharides, etc.), salts (salts, etc.), sweeteners (Aspartame, acesulfame potassium, sucralose, advantame, neotame, psicose, etc.), acidulants (citric acid, malic acid, tartaric acid, fumaric acid, ascorbic acid, phosphoric acid, etc.), flavors, coloring agents, preservatives, minerals, Vitamins, amino acids and salts thereof, crude drugs, crude drug extracts, lactic acid bacteria, caffeine, royal jelly, celluloses, dietary fiber (such as indigestible dextrin), guar gum and the like are appropriately blended within a range that does not impair the effects of the present invention. be able to. When eating without water, the content of sodium chloride is preferably 0.01 to 10%, and more preferably 0.05 to 5 from the viewpoint that the original texture and flavor of barley young leaves can be felt more. %, Most preferably 0.1 to 1%. In addition, it is preferable to mix reduced maltose starch syrup from the viewpoint that a more appropriate texture can be felt. The content of the reduced maltose starch syrup is preferably 5 to 75%, more preferably 10 to 65%, and most preferably 20 to 60%, based on the total amount of the granulated product of the present invention.

  The granulated product of the present invention is obtained by classifying with a sieve after granulation. As the granulation method, a commonly used method can be used without any particular limitation, and examples thereof include a wet granulation method and a dry granulation method. Examples of the wet granulation method include a fluidized bed granulation method, a stirring granulation method, a kneading granulation method, a tumbling granulation method, and a melting solvent method, and the dry granulation method includes a direct tableting method. Making a slag tablet by tableting, a slag method of obtaining granules by crushing the slag tablet, a roller compactor method, and the like.Examples of producing a granulated product containing barley young leaves of the present invention include barley young leaves. It is preferable to produce by a fluidized-bed granulation method and a stirring granulation method from the characteristic of high fibrousness. Examples of the granulating solvent include water, alcohols such as ethanol and the like, and mixed solvents thereof. In the granulating solvent, dextrins, indigestible dextrins, guar gum, starch, viscous raw materials such as thickening polysaccharides are appropriately included. May be added. As a method for drying the granulated material, a commonly used method can be used without any particular limitation. For example, methods such as fluidized bed drying, shelf drying, and vacuum drying can be used. In the case of fluidized-bed drying, for example, it is preferable to use a fluidized-bed granulator at a temperature of 60 to 90 ° C. for 0.5 to 5 hours. In the case of shelf drying, it is preferable to dry at a temperature of 60 to 90 ° C. for 0.5 to 5 hours.

  In the classifying step, a usual classifying method can be used without any particular limitation, and the obtained granules are granulated using, for example, a vibrating sieve or a cutter mill so that the median diameter becomes 350 μm to 5000 μm. You only have to classify things.

  Barley young leaf-containing granules of the present invention, when eating, it is not necessary to dissolve in drinks such as water or hot water, rice, salads, can be sprinkled and eaten foods such as yogurt, also without sprinkling You can eat it as is. The barley young leaf-containing granules of the present invention can give a proper chewy feeling without spoiling the texture even when sprinkled on food and eat, and can feel the texture and flavor of the young barley young leaves.

  The barley young leaf-containing granules of the present invention can be provided as general foods, health foods, supplements, foods for specified health use, and the like. The packaging form of the product is not particularly limited. For example, in the case where the present invention is a food, 1 to 5 g of barley young leaf-containing granules are in a single intake unit and three-side sealed. Forms packed in sachets and stick sachets, and not as single dose units, include forms such as pouch bags containing 30 to 1000 g of barley young leaves, preferably 1 to 5 g of barley young leaves. Granules or tablets are packaged in a three-sided sealed package or a stick package per unit of intake.

(Comparative Example 1)
Each raw material was weighed so as to have the composition shown in Table 1, and then mixed.

(Comparative Example 2)
After weighing each raw material so as to have the composition shown in Table 1, barley young leaf powder (Kyushu barley young leaf powder from Chefco Co., Ltd.) and reduced maltose syrup were mixed to obtain a granulation powder. The powder for granulation was charged into a fluidized bed granulator, and fluidized bed granulation was performed while spraying and adding a solution for granulation (a solution of dextrin in purified water to form a 20% dextrin aqueous solution). The granulated product obtained by drying at an air supply temperature of 80 ° C. by the fluidized bed granulator was sieved at 14M (1180 μm) to obtain a granulated product having passed 14M.

(Comparative Example 3)
The granulated product obtained in Comparative Example 2 was sieved at 60 M (250 μm) to obtain a granulated product having passed 60 M.

(Example 1)
When the granules obtained in Comparative Example 2 were sieved at 60M, granules remaining on the sieve were obtained.

(Example 2)
The granulated product obtained in Comparative Example 2 was sieved at 42 M (355 μm) to obtain a granulated product remaining on the 42 M sieve.

(Example 3)
After weighing each raw material so as to have the composition shown in Table 1, barley young leaf powder, reduced maltose syrup and dextrin were mixed to obtain a granulating powder. The granulation powder was charged into a stirring granulator, and stirring granulation was performed while adding water. After drying at a supply air temperature of 80 ° C., the obtained granules were sieved at 8.6 M (2000 μm) to obtain granules that passed 8.6 M.

(Example 4)
The granulated product obtained in Example 3 was sieved at 18M (850 μm) to obtain a granulated product remaining on the 18M sieve.

(Example 5)
After weighing each raw material so as to have the composition shown in Table 1, barley young leaf powder, reduced maltose syrup and dextrin were mixed to obtain a granulating powder. The granulation powder was charged into a mortar and kneaded while adding water. After drying on a shelf at about 80 ° C. for about 2 hours, the obtained granules were sieved at 22 M (710 μm) to obtain granules that passed 22 M.

(Example 6)
After weighing each raw material so as to have the composition shown in Table 2, barley young leaf powder, reduced maltose syrup, indigestible dextrin and lactic acid bacteria powder were mixed to obtain a granulation powder. The powder for granulation is charged into a fluidized bed granulator, and fluidized bed granulation is carried out while spraying and adding a solution for granulation (a solution of indigestible dextrin and guar gum in purified water). C. to obtain a granulated product. The obtained granules were sieved at 12M (1400 µm) to obtain granules that passed 12M. Using a stick packaging machine, 1.5 g of the obtained granules were filled into one aluminum packaging bag to form a stick package, and 1.5 g of barley leaves could be taken in one bag. The obtained food was obtained.

(Example 7)
Each raw material was weighed so as to have the composition shown in Table 1, and then mixed. Using a single tableting machine, the tablets were compressed to a diameter of 3 mm and about 35 mg to obtain granules.

<Test Example 1>
The particle size distribution of the granules obtained in Examples 1 to 7 and Comparative Examples 1 to 3 was measured with a robot shifter (manufactured by Seishin Enterprise) to determine the median diameter.

<Test Example 2>
The tap densities of the granules produced in Examples 1 to 6 and Comparative Examples 1 to 3 were measured. The tap density is an increased bulk density obtained after mechanically tapping a container containing a powder sample, and can be determined by a method described in the Japanese Pharmacopoeia 17th Edition. The tap density of the present invention is as follows: B. A barley young leaf-containing granulated material was filled into a 100-mL dedicated container using a D powder characteristic measuring device (eg, A.B.D-72, manufactured by Tsutsui Chemical Co., Ltd.), and a tapping time of 180 seconds and a tapping frequency of 180 were applied. After tapping the container under the conditions and hardening by impact, the excess barley young leaf-containing granulated material at the top of the container was ground off, and the mass was measured by substituting each measured mass value into the following equation (1). .

  Tables 3 to 5 show the results of the median diameter and tap density of the granules produced in the examples and comparative examples. Tap densities ranged from 0.35 g / mL to 0.80 g / mL.

<Test Example 3>
About 1.5 g of the samples of Comparative Examples 1 to 3 and Examples 1 to 7 were contained in the mouth and evaluated by three panelists as shown in Table 6. The four evaluation items were the texture of the young barley leaves (green odor, bitterness, aroma, etc. possessed by the young barley leaves), the crispness (crisp texture), the sensation in the mouth, and the feeling of choking. The non-granulated powder of Comparative Example 1 has a slight texture of the young barley leaves, but does not have any crispness, and has a strong feeling of stickiness when included in the mouth, and is not suitable for eating as it is. Was something. The results are as shown in Tables 9 and 10.

  For each evaluation item, the total score of the three panelists was divided by 3, and the value rounded to the first decimal place was taken as the average value. From the average value, the evaluation score is shown in Table 7 for the evaluation items “texture of barley young leaves” and “crispness”, and Table 8 for the evaluation items “feeling in the mouth” and “muting”.

  Compared to Comparative Example 1, the granulated product of the present invention was chewy, the texture and flavor of the young barley leaves could be felt, the feeling of dryness in the mouth and the feeling of choking were suppressed, and it was recognized that the ingestibility was good. .

    According to the present invention, it has become possible to provide a barley young leaf-containing food having a new texture different from the conventional one.

Claims (5)

A barley young leaf-containing granule having a median diameter of 350 μm or more and 750 μm or less. The granulated product according to claim 1, wherein the tap density is 0.35 g / mL to 0.80 g / mL. The granulated product according to claim 1 or 2 , which is a food. The granulated product according to any one of claims 1 to 3, which can be eaten as it is. The method for producing a granulated product according to any one of claims 1 to 4 , which is produced by a wet granulation method or a dry granulation method.