JP2021061755A - Tea fruit starch, processed food using tea fruit starch, and method for producing tea fruit starch - Google Patents

Abstract

To provide tea fruit starch obtained from a seed embryo residual block remaining after squeezing an oil component from a tea fruit, a processed food using the tea fruit starch, and a method for producing the tea fruit starch.SOLUTION: The method for producing tea fruit starch includes: a starting raw material preparing step 10 of obtaining a seed embryo residual block 1 as a starting raw material remaining after crushing a seed embryo S1 and compressing it to squeeze a tea fruit oil S3; a finely pulverizing step 20 of finely pulverizing the starting raw material to obtain a seed embryo residual powder 2; a residual oil content removing step 30 of putting the seed embryo residual powder 2 into treatment water W to obtain a seed embryo residual slurry 3 and putting an alkaline processing agent into the seed embryo residual slurry 3 to separate an unnecessary residual component 4 mainly comprising an oil component and saponin remaining in the seed embryo residual powder 2 and obtain a purified raw material slurry 6; and a tea fruit starch taking-out step 40 of separating tea fruit starch 7 from the purified raw material slurry 6 to take it out.SELECTED DRAWING: Figure 1

Description

The present invention relates to tea seed starch made from tea nuts, processed foods using tea seed starch, and a method for producing tea seed starch.

While the utility of tea is recognized, the effective use of tea seeds is not always sufficient. Naturally, tea plant is an evergreen tree belonging to the genus Camellia of Theaceae, and its seeds contain an oil component. If this oil can be effectively extracted, it can be widely used as a food material.
For this reason, although some attempts have been made to use tea seed oil, the amount of tea seed oil that can be taken out is less than about 10% of the weight of the original tea seed, which makes it commercially profitable. Not realistic considering it.
One of the reasons for this is that tea seeds are oil components because embryos and endosperms (hereinafter collectively referred to as seed embryos in the present specification) are shell-fruit-like seeds covered with hard demon skin. It took a lot of time and effort to take out the seed embryos containing. That is, if the amount of processing is personally performed, the seed embryo can be manually cracked and the seed embryo can be taken out, but in the case of mass processing, the seed embryo can be pressed together with the demon skin and squeezed. It is considered that the oil component could not be effectively extracted from the embryo seed embryo due to such a method.

Therefore, the applicant has developed a method for facilitating the extraction of seed embryos from tea seeds, and has developed a method and a device capable of effectively squeezing the oil component contained in the tea nuts, and has already patented it. It has been filed (see Patent Document 1).
In this way, effective use of tea nuts as a food material has been realized, but since tea nuts contain useful ingredients in addition to tea seed oil, the applicant is even more effective. Started research and development to make use of it.
Specifically, tea nuts contain a large amount of starch components, and if the starch components can be efficiently extracted from the seed embryo residue block that remains after the oil component is squeezed from the tea nuts, it will be used as a new foodstuff. It will be possible to provide tea seed starch to the market.

Japanese Patent Application No. 2019-49768

The present invention has been made from such a background, and is obtained from a seed embryo residue block remaining after squeezing an oil component from tea seeds, and processed foods and teas using tea seed starch and tea seed starch. The technical issue is the development of a method for producing real starch.

That is, the tea seed starch according to claim 1 is obtained by finely crushing the seed embryo residue block after crushing and compressing the seed embryo of the tea seed and squeezing the tea seed oil, and in the obtained seed embryo residue powder. It is characterized in that it is taken out by removing unnecessary residual components containing the oil component and saponin as main components remaining in the embryo.

Further, the processed food using the tea seed starch according to claim 2 is brought into a suitable eating state by adding a suitable diet processing to the raw material using the tea seed starch according to claim 1. It is characterized by being present.

Further, the processed food using the tea seed starch according to claim 3 is made edible by adding an edible process to the raw material using the tea seed starch according to claim 1. It is characterized by being present.

Further, the processed food using the tea seed starch according to claim 4 is characterized in that, in addition to the requirement according to claim 2, the suitable food processing is noodle-making processing and is in the form of a string. Is.

Further, the processed food using the tea seed starch according to claim 5 is characterized in that, in addition to the requirement according to claim 3, the edible process is a roasting process and is in the shape of a bolo. is there.

Further, the processed food using the tea seed starch according to claim 6 is characterized in that, in addition to the requirement according to claim 3, the edible processing is heat processing and the starch component is in a gelatinized state. It consists of.

Further, in the processed food using the tea seed starch according to claim 7, in addition to the requirement according to claim 3, the edible processing is heat processing, and the starch component is gelatinized by the heat processing. However, it is characterized by being poured into a mold, cooled and hardened.

Further, in the processed food using the tea seed starch according to claim 8, in addition to the requirement according to claim 3, the edible processing is heat processing, and the starch component is gelatinized by the heat processing. However, it is characterized in that it is formed in a spherical shape.

Further, in the processed food using the tea seed starch according to claim 9, in addition to the requirement according to claim 3, the edible processing is heat processing, and in addition to this heat processing, molding processing is performed. Therefore, it is characterized in that it is formed in a block shape.

The method for producing tea seed starch according to claim 10 includes a starting raw material preparation step, a fine pulverization step, a residual oil removal step, and a tea seed starch extraction step, and the starting raw material preparation step is tea. The seed embryo residue block remaining after crushing and compressing the seed germ of tea seeds and squeezing the seed oil of tea is prepared as the starting raw material. In the fine grinding step, the starting raw material is finely ground by a fine grinding device. In the step of removing residual oil, the seed embryo residue powder is added to treated water to obtain a seed embryo residue slurry, and potassium hydroxide is added to the seed embryo residue slurry. , The oil component remaining in the seed embryo residue powder and the unnecessary residue component containing saponin as a main component are separated to obtain a purified raw material slurry, and the tea seed starch extraction step is tea from the purified raw material slurry. It is characterized by separating and taking out the seed starch.

Furthermore, in the method for producing tea seed starch according to claim 11, in addition to the requirement according to claim 10, in the residual oil removal step, the seed embryo residue slurry is allowed to stand to precipitate the starch component and float. The waste residue component and the supernatant liquid are removed to obtain a coagulated raw material slurry, and the treated water is further exchanged to obtain a coagulated raw material slurry in which the precipitated starch component is purified, and the starch component is purified. It is characterized in that the advanced agglomerated raw material slurry is filtered to obtain a purified raw material slurry.

Further, in the method for producing tea starch according to claim 12, in addition to the requirements according to claim 10 or 11, in the step of taking out tea starch, the purified raw material slurry is treated with a centrifuge to obtain unnecessary components. It is characterized by separating the purified tea starch and the purified tea starch to extract high-purity tea starch.
Then, the above-mentioned problems can be solved by using the inventions described in the respective claims as means.

First, according to the invention of claim 1, it is possible to provide tea seed starch which effectively utilizes the so-called squeezed lees seed embryo residue block as a raw material after the oil component is squeezed out.

Further, according to the invention of claim 2, 3, 4, 5, 6, 7, 8 or 9, it is possible to provide a processed food product utilizing the characteristics of tea seed starch.

Further, according to the invention of claim 10, it is possible to produce high-quality tea starch by effectively using the seed embryo residue block, which is so-called squeezed lees, as a raw material after the oil component is squeezed out. Become.

Further, according to the invention of claim 11, it is possible to effectively remove unnecessary residual components and purify starch components in the residual oil removal step, and it is possible to obtain a high-purity purified raw material slurry.

Further, according to the invention of claim 12, it is possible to separate and take out tea seed starch having a higher purity from the purified raw material slurry.

It is a flowchart which shows the process for carrying out the manufacturing method of the real tea oil of this invention. It is a process diagram which shows the manufacturing process of tea seed oil, the process of preparing the first raw material, and the process of pulverization. It is a process drawing which shows the residual oil content removal process. It is a process diagram which shows from the tea fruit starch extraction process to the packaging process.

The best form of the "method for producing tea seed starch, processed foods using tea seed starch, and tea seed starch" of the present invention is as shown in the following examples. It is also possible to make appropriate changes within the scope of the technical idea of the invention.

First, as shown in FIGS. 1 to 4, the "method for producing tea seed starch" of the present invention includes a starting material preparation step 10, a fine pulverization step 20, a residual oil removal step 30, and a tea seed starch extraction step 40. This is a method for producing tea seed starch 7 from seed embryo residue block 1 as a starting material.
In the seed embryo residue block 1, the demon skin P1 of the tea seed S is split open, the seed embryo S1 covered with the thin skin P2 is taken out, and the seed embryo S1 is crushed into a crushed seed embryo S2, which is crushed. The seed embryo S2 is packed in the casing B and compressed to squeeze the tea seed oil S3, which is a residue remaining after squeezing the seed oil S3, which is a so-called lump of squeezed lees, which has been conventionally discarded.

As described above, since the present invention uses the seed embryo residue block 1 which is a by-product of the tea seed oil S3 as a raw material, as shown in FIG. 2, the oil squeezing device 100 included in the manufacturing process of the tea seed oil S3 It is desirable to arrange the first raw material preparation step 10, the fine pulverization step 20, the residual oil removal step 30, and the tea seed starch extraction step 40 in the next step.
Further, as shown in FIG. 4, a drying step 50, a packaging step 60, and the like are provided after the tea seed starch extraction step 40.
Hereinafter, the "method for producing tea seed starch and tea seed starch" of the present invention will be described in detail.

[Initial raw material preparation process]
First, in the first raw material preparation step 10, the seed embryo residue block 1 is prepared as the first raw material, and the seed embryo residue block 1 is pressurized by the oil extraction device 100 and is in a very hard state. Therefore, this is roughly crushed with a hammer or the like as appropriate to obtain a seed embryo residue piece 1a.

[Fine crushing process]
Next, in the fine pulverization step 20, the crushed seed embryo residue piece 1a is pulverized as finely as possible using an appropriate pulverizer 201 to obtain a seed embryo residue powder 2 having a particle size of about 20 to 30 μm.

[Residual oil removal process]
Next, in the residual oil component removing step 30, the unnecessary residual component 4 containing the oil component and the saponin component remaining in the seed embryo residue powder 2 as main components is removed.
First, in the seed embryo residue slurry generation step 31, the seed embryo residue powder 2 is charged into the treated water W filled in the tank 301. At this time, the seed embryo is charged while being stirred by the stirrer 302. A seed embryo residue slurry 3 in which the residue powder 2 is evenly dispersed is obtained.

Next, in the alkali treatment step 32, sodium hydroxide N as an alkali treatment agent is gradually added while stirring the seed embryo residue slurry 3 with a stirrer 302 (slowly for a certain period of time). At this time, the temperature of the seed embryo residue slurry 3 is appropriately adjusted using a heater so that the temperature becomes 40 to 50 ° C. to promote the reaction.
Potassium hydroxide or the like can be used as the alkali treatment agent, but sodium hydroxide N preferably separates oil and saponin from the seed embryo residue slurry 3 and separates protein and starch. It has been confirmed by the Applicant that this is possible.

Next, in the standing step 33, the seed embryo residue slurry 3 is allowed to stand for about 24 to 48 hours to precipitate the starch component.

Next, in the water injection step 34, treated water W several times (5 times as an example) of the seed embryo residue slurry 3 is put into the tank 301, and the seed embryo residue slurry 3 is diluted by stirring with a stirrer 302.

Next, in the standing step 35, when the seed embryo residue slurry 3 is allowed to stand for about 24 hours, the oil component and saponin that have reacted with sodium hydroxide N float as unnecessary residue components 4, and the aggregated raw material slurry 5 (starch component) is floated. ) Settles.

Next, in the removing step 36, the unnecessary residual component 4 and the supernatant liquid 4a in the tank 301 are removed.

Next, the process returns to the water injection step 34, the treated water W is added again, the mixture is stirred by the stirrer 302, allowed to stand for about 24 hours in the standing step 35 to float the unnecessary residual component 4, and the unnecessary residual component 4 is floated in the removing step 36. And the supernatant liquid 4a is removed.
Then, by repeating a series of operations such as adding the treated water W, stirring, allowing it to stand, and removing the unnecessary residue component 4 and the supernatant 4a, the starch component of the agglomerated raw material slurry 5 precipitated in the tank 301 can be purified. The process proceeds, and when it is confirmed that the supernatant liquid 4a is sufficiently clear, the process proceeds to the filtration step 37.
In the trial experiment, it was confirmed that the supernatant liquid 4a was sufficiently clear when the above series of operations was repeated 10 times (10 days) as an example.

Next, in the filtration step 37, the agglomerated raw material slurry 5 is filtered using a filter net 303 (three kinds of meshes as an example) to separate the unnecessary residual component 4 to obtain a purified raw material slurry 6.

[Tea fruit starch extraction process]
Next, in the tea seed starch extraction step 40, the purified raw material slurry 6 to which alcohol A is added is treated with a centrifuge 401 to separate the unnecessary component 8 and the purified tea seed starch 7, and the tea is of high purity. Fruit starch 7 is taken out.

[Drying process / packaging process]
The tea seed starch 7 is then dried by a dryer 501 in the drying step 50, then packaged in an appropriate form in the packaging step 60, and then offered to the market for confectionery, seasoning liquid, starch balls, noodles, and sake. , Used as a raw material for rice cakes, bread, etc.

Such tea seed starch 7 has smaller particles (finer) than existing starch made from corn, potato, bracken, waste, etc., and has the following properties when made into a paste solution. It is a thing.
First, the paste liquid obtained by using the tea seed starch 7 has a high viscosity when made into a paste liquid at a high temperature and has a high viscosity stability (the change in viscosity due to heating and cooling is small).
Further, the paste liquid using the tea seed starch 7 has smooth (smooth, smooth) physical characteristics, low adhesiveness and low threading property, and is heavier and less sticky.
Then, when the paste liquid using the tea seed starch 7 is cooled and allowed to stand for about 24 to 48 hours, a gel-like substance having a texture like agar is formed, and this gel-like substance has a smooth mouth. It has a smooth and easy-to-eat texture.

Next, the "processed food using tea seed starch" of the present invention will be described, and appropriate edible processing or edible processing is added to the raw material using tea seed starch 7, as shown below. A processed food using Nacha no Mi Starch 7 can be obtained.
The suitable food processing means processing in a state suitable for being supplied to the market as processed food.
Further, the edible process means a process in which the process is further advanced than the suitable edible state so that a human can eat it.

(1) Confectionery Bolo and other baked confectioneries as processed foods using tea starch 7 are made by adding baking as an edible process to the raw materials using tea starch 7. I got a good one.
In addition, dried confectionery such as rakugan as a processed food using tea starch 7 is formed by molding the raw material using tea starch 7 in addition to baking as an edible process. , It was formed in a block shape, and a product with a good mouthfeel was obtained.
In addition, water confectionery such as water yokan and kuzumochi as processed foods using tea starch 7 is heat-processed by adding heat processing as edible processing to the raw material using tea starch 7. The material in which the starch component was gelatinized was poured into a mold, cooled and hardened, and a smooth and smooth texture was obtained.

(2) Seasoning liquid In addition, viscous seasoning liquids such as sauces and sauces as processed foods using tea starch 7 are edible processed with respect to the raw material using tea starch 7. It was heat-processed, and a product with a good mouthfeel was obtained. In order to obtain a smooth seasoning liquid, it was necessary to maintain a high temperature heating state for a certain period of time.
Specifically, the viscosity of the raw material using glutinous cornstarch increases at about 80 ° C, while the viscosity of the raw material using glutinous cornstarch increases at about 90 ° C, whereas the tea seed starch 7 It has been confirmed by the applicant that the viscosity of the raw material using cornstarch increases at about 95 ° C.

(3) Starch ball Starch ball as a processed food using tea starch 7 is a raw material using tea starch 7 that is heat-processed as an edible process. The material in which the starch component was gelatinized was formed in a spherical shape, and a soft texture was obtained. In order to obtain a smooth starch ball, it was necessary to maintain a high temperature heating state for a certain period of time.
Note that starch balls as processed foods using tea starch 7 are suitable foods to be provided in milk tea or other drinks, similar to starch balls made from tapioca, which is cassava starch. Is.

(4) Noodles In addition, noodles such as vermicelli (starch noodles, etc.) as processed foods using tea nut starch 7 are processed into noodles as an appropriate dietary process for raw materials using tea nut starch 7. In addition, it was string-shaped, and a smooth and crisp one was obtained.
It should be noted that the raw material using the tea seed starch 7 which has been made into a string by the suitable food processing may be further heat-processed as an edible processing so as to be distributed in an edible state.

(5) Liquors In addition, alcoholic beverages such as beer as processed foods using tea seed starch 7 are brewed as edible processing added to the raw material using tea seed starch 7. The ingredients are alcohol-fermented with yeast.

1 Seed embryo residue block 1a Seed embryo residue piece 2 Seed embryo residue powder 3 Unnecessary residue component 4a supernatant liquid 5 Aggregate raw material slurry 6 Purified raw material slurry 7 Tea seed starch 8 Unnecessary component 10 Initial raw material preparation step 20 Fine Crushing process 201 Fine crushing device 30 Residual oil removal process 301 Tank 302 Stirrer 303 Filter net 31 Seed embryo residue slurry generation process 32 Alkaline treatment process 33 Standing step 34 Water injection step 35 Standing step 36 Removal step 37 Filtering step 40 Tea Actual starch extraction process 401 Centrifugal separator 50 Drying process 501 Dryer 60 Packaging process

100 oil squeezing device

A Alcohol B Casing N Sodium hydroxide P1 Demon skin P2 Thin skin S Tea seed S1 Seed embryo S2 Crushed seed embryo S3 Tea seed oil W Treated water

Claims (12)

After crushing and compressing the seed embryo of tea seeds and squeezing the seed oil of tea seeds, the seed embryo residue block is finely crushed, and the oil component remaining in the obtained seed embryo residue powder and saponin are the main components. A tea seed starch characterized by being taken out by removing unnecessary residual components.
A processed food using tea starch, which is characterized in that the raw material using the tea starch according to claim 1 is brought into a suitable diet by adding a suitable diet processing.
A processed food using tea starch, which is characterized in that it is made edible by adding an edible process to the raw material using the tea starch according to claim 1.
The processed food using the tea seed starch according to claim 2, wherein the suitable food processing is a noodle-making process and is in the form of a string.
The processed food using the tea seed starch according to claim 3, wherein the edible process is a roasting process and is in the shape of a bolo.
The processed food using tea seed starch according to claim 3, wherein the edible process is a heat process and the starch component is in a gelatinized state.
The tea fruit according to claim 3, wherein the edible process is a heat process, and the material in which the starch component is gelatinized by the heat process is poured into a mold and cooled and hardened. Processed food using starch.
The processed food using tea seed starch according to claim 3, wherein the edible process is a heat process, and the material in which the starch component is gelatinized by the heat process is formed in a spherical shape. ..
The processing using the tea seed starch according to claim 3, wherein the edible processing is a heat processing, and in addition to the heat processing, a molding process is performed to form a block shape. Food.
It includes a process for preparing the first raw material, a process for pulverizing, a process for removing residual oil, and a process for extracting tea seed starch.
In the first raw material preparation step, the seed embryo residue block remaining after crushing and compressing the seed embryo of tea seeds and squeezing the tea seed oil is prepared as the first raw material.
In the pulverization step, the starting material is pulverized by a pulverizer to obtain seed embryo residue powder.
In the residual oil removal step, the seed embryo residue powder is added to the treated water to obtain a seed embryo residue slurry.
An alkali treatment agent is added to the seed embryo residue slurry to separate the oil component remaining in the seed embryo residue powder and the unnecessary residue component containing saponin as the main components to obtain a purified raw material slurry.
The tea seed starch taking-out step is a method for producing tea seed starch, which comprises separating and taking out tea seed starch from the purified raw material slurry.
In the residual oil removal step, the seed embryo residue slurry is allowed to stand to precipitate the starch component, and the floating unnecessary residue component and the supernatant liquid are removed to obtain an aggregated raw material slurry.
Further, the treated water is exchanged to obtain a coagulated raw material slurry in which the precipitated starch component is purified, and at the same time.
The method for producing tea seed starch according to claim 10, wherein the aggregated raw material slurry in which the starch component has been purified is filtered to obtain a purified raw material slurry.
The tea seed starch extraction step is characterized in that the purified raw material slurry is treated with a centrifuge to separate unnecessary components from the purified tea seed starch to extract high-purity tea seed starch. The method for producing tea starch according to claim 10 or 11.

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