JP2021159022A - Green food/beverage composition production method, green food/beverage composition, and nutritional component decrease suppression method - Google Patents

Abstract

To provide a method for producing green food/beverage composition in which destruction and outflow of nutritional component of green leaf vegetable are suppressed, a green food/beverage composition that has suppressed destruction and outflow of nutritional component, and a nutritional component decrease suppression method.SOLUTION: Provided is a method for producing green food/drink composition, which comprises a pot roasting step of heating green leafy raw vegetable under a condition of 200 to 400°C for 20 to 240 seconds.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a green food / drink composition, a green food / drink composition, and a method for suppressing reduction of nutritional components.

Green beverages containing green leafy vegetables as the main component are used as health foods that allow easy intake of vegetable components. Since it is difficult to market green leafy vegetables as raw materials as fresh leaves, they are usually processed into dry powder using green leaves of plants as the main raw material, stored and distributed, and dissolved in water immediately before drinking. To prepare a green beverage.

For example, Patent Document 1 discloses a powder for high-concentration vegetable green juice obtained by granulating using green vegetable whole plant powder and green vegetable juice squeezed liquid. Further, Patent Document 2 discloses a green juice for suppressing an increase in blood glucose level, which contains a dry powder of barley stems and / or leaves.

Japanese Unexamined Patent Publication No. 2008-086311 JP-A-2017-014187

In the process of producing the powder used to prepare the green juice, there may be a time lag before the fresh leaves are processed into powder, during which the plant deteriorates the quality due to its own enzyme. Therefore, Patent Documents 1 and 2 disclose that the enzyme is inactivated by performing blanching treatment such as hot water treatment, steaming treatment, and microwave irradiation treatment.

However, as examined by the present inventors, in such a conventional blanching treatment, nutrient destruction / outflow, quality deterioration, and green browning occur due to heat treatment, and the nutrient component of the plant as a raw material is large. It has been found to be compromised.

The present invention has been made in view of the above problems, and is a method for producing a green food or drink composition in which the destruction / outflow of nutritional components of green leafy vegetables is suppressed, and a green color in which the destruction / outflow of nutritional components is suppressed. It is an object of the present invention to provide a food and drink composition and a method for suppressing a decrease in nutritional components.

The present inventors have diligently studied to solve the above problems. As a result, they have found that the above-mentioned problems can be solved by heating green leafy vegetables at a high temperature for a short time (roasting in a kettle) after harvesting, and have completed the present invention.

That is, the present invention is as follows.
[1]
It is provided with a pot roasting process in which green leafy raw vegetables are heated at 200 to 400 ° C. for 20 to 240 seconds.
A method for producing a green food or drink composition.
[2]
The kettle roasting step is performed by a rotating cylindrical kettle.
The method for producing a green food or drink composition according to [1].
[3]
The green leafy raw vegetables are selected from the group consisting of young barley leaves, young wheat leaves, kale, and moroheiya.
The method for producing a green food or drink composition according to [1] or [2].
[4]
Obtained by the method for producing a green food or drink composition according to any one of [1] to [3].
Green food and drink composition.
[5]
Including a pot roasting step of heating green leafy raw vegetables at 200 to 400 ° C. for 20 to 240 seconds.
A method for suppressing a decrease in nutritional components of a green food or drink composition.

According to the present invention, a method for producing a green food / drink composition in which the destruction / outflow of nutritional components of green leafy vegetables is suppressed, a green food / drink composition in which the destruction / outflow of nutritional components is suppressed, and suppression of reduction of nutritional components A method can be provided.

It is a graph which shows the sugar content of the leaf obtained by an Example, a comparative example and a reference example. It is a graph which shows the content of the free amino acid of the leaf obtained by an Example, a comparative example and a reference example. It is a graph which shows the content of the organic acid of the leaf obtained by an Example, a comparative example and a reference example.

Hereinafter, embodiments of the present invention (hereinafter referred to as “the present embodiment”) will be described in detail, but the present invention is not limited thereto, and various modifications can be made without departing from the gist thereof. Is.

[Manufacturing method of green food and drink composition]
The method for producing a green food or drink composition of the present embodiment includes a pot roasting step of heating green leafy raw vegetables at 200 to 400 ° C. for 20 to 240 seconds.

As mentioned above, in the manufacturing process of processed green leafy vegetables, blanching treatments such as hot water treatment, steaming treatment, and microwave irradiation treatment are performed to inactivate enzymes that can cause discoloration and alteration. An operation is performed to maintain the green color of the processed product. However, it has been found that such a conventional blanching treatment causes destruction / outflow of nutrients, quality deterioration, and browning of green due to heat treatment, and the nutritional components of the plant as a raw material are significantly impaired.

On the other hand, in the method for producing a green food or drink composition of the present embodiment, the green leafy raw vegetables after harvesting are heated (roasted in a kettle) at a high temperature for a short time in place of or in addition to the conventional blanching treatment. As a result, it is possible to produce a green food / drink composition having good quality without proceeding with the destruction / outflow of nutritional components as compared with the case of boiling.

The method for producing the green food or drink composition of the present embodiment is not particularly limited as long as it is a method including a pot roasting step, and other steps can be performed as needed. For example, a washing process for washing green leafy vegetables after harvesting, a cutting process for cutting green leafy vegetables after harvesting, a micronization process for refining green leafy vegetables after pot roasting, and green leaves after pot roasting. A drying step of drying the vegetables may be combined as appropriate. Hereinafter, these series of steps will be described in detail, but the method for producing the green food / drink composition is not limited to these steps.

In the present embodiment, the green leafy vegetable means the vegetable before heating, and the green leafy vegetable means the vegetable after heating.

[Washing process]
The production method of the present embodiment may include a washing step of washing the green leafy raw vegetables after harvesting. The cleaning method is not particularly limited, and examples thereof include a dipping cleaning method in which green leafy vegetables are immersed in water in a cleaning tank and a watering cleaning method in which green leafy vegetables are sprinkled on a plate such as a belt conveyor. Be done. By performing the washing step, soil bacteria, soil and other impurities can be washed away. In particular, it is preferable to perform the immersion cleaning method and / or the sprinkling cleaning method.

The washing step may be performed before the pot roasting step, or before or after the cutting step described later. The temperature of the water used in the washing step is not particularly limited, but is preferably about room temperature, for example, 5 to 35 ° C.

[First dehydration step]
The production method of the present embodiment may include a first dehydration step of removing water from the green leafy raw vegetables after the washing step or before the pot roasting step described later. The dehydration method is not particularly limited, and examples thereof include a method of dehydrating with a centrifuge and a method of dehydrating with a squeezer.

[Cutting process]
The production method of the present embodiment may include a cutting step of cutting the green leafy raw vegetables after harvesting. The cutting method is not particularly limited, but for example, a known cutting machine or crusher can be used depending on the shape, type, hardness, etc. of the green leafy raw vegetables to be used. As a result, it is possible to avoid stagnating each processor in the downstream process.

The cutting step may be performed before or after the pot roasting step, or may be performed before or after the washing step. When the cutting step is performed after the pot roasting step, it shall be read as the cutting step of cutting green leafy vegetables.

In the cutting step, the average length of the green leafy raw vegetables after cutting is preferably 1.0 to 15.0 cm, more preferably 1.0 to 10.0 cm, still more preferably 1.0 to 7. It is 0 cm, particularly preferably 1.0 to 5.0 cm. The finer the green leafy raw vegetables are cut, the more the stagnation in the post-process is suppressed, and the more sufficient treatment can be carried out. On the other hand, the coarser the green leafy raw vegetables are cut, the more the processing efficiency in the cutting step tends to be improved. The average length can be calculated as an average of 100 raw green leafy vegetables after cutting.

[Kamairicha process]
The kamairicha step is a step of heating green leafy raw vegetables at 200 to 400 ° C. for 20 to 240 seconds. By performing such a heat treatment, the deterioration promoted by the enzyme of the green leafy raw vegetables can be suppressed, and the odor and sweetness of the green leafy raw vegetables contained in the obtained juice tend to be further improved. Further, by heating at a high temperature for a short time (roasting in a kettle), it is possible to produce a green food / drink composition having good quality without proceeding with the destruction / outflow of nutritional components as compared with the case of boiling.

The treatment temperature of the pot roasting step is 200 to 400 ° C., preferably 220 to 390 ° C., more preferably 250 to 385 ° C., and even more preferably 300 to 380 ° C. When the temperature of the pot roasting step is 200 ° C. or higher, deterioration of green leafy raw vegetables can be suppressed. When the temperature of the pot roasting step is 400 ° C. or lower, the destruction / outflow of nutritional components can be suppressed. In addition, by heat treatment at high temperature for a short time, it is possible to suppress the deterioration of the color tone of the obtained green food and drink composition and the deterioration of the odor of green leafy vegetables, and further, the generation of odor due to overheating and the green leafy raw material. Curing due to heat of vegetables can be suppressed.

The processing time of the kamairicha step is 20 to 240 seconds, preferably 30 to 180 seconds, more preferably 40 to 120 seconds, and even more preferably 60 to 90 seconds. Since the processing time of the pot roasting step is 240 seconds or less, the destruction / outflow of nutritional components can be suppressed. In addition, by heat treatment at high temperature for a short time, it is possible to suppress the deterioration of the color tone of the obtained green food and drink composition and the deterioration of the odor of green leafy vegetables, and further, the generation of odor due to overheating and the green leafy raw material. Curing due to heat of vegetables can be suppressed. On the other hand, when the processing time of the pot roasting step is 20 seconds or more, deterioration of green leafy raw vegetables can be suppressed. The above processing time is the processing time by the kettle roaster when a batch type kettle roaster is used, and when a continuous kettle roaster having an inlet and an outlet is used, the processing time is the same. It can be the average time from when the green leafy raw vegetables are put into the kamairicha machine until they are discharged.

The specific method of roasting in a kettle is not particularly limited, and examples thereof include a method using a rotating cylindrical kettle. More specifically, the green leafy raw vegetables are heated in a cylindrical kettle heated to a high temperature, and the green leafy raw vegetables are agitated by rotating the cylindrical kettle to more uniformly heat the green leafy raw vegetables at a high temperature. Can be done. At this time, the green leafy raw vegetables may be heated by the heat conduction from the kettle, steam vaporized from the green leafy raw vegetables themselves, or steam sent from the outside. By using the cylindrical kettle that rotates in this way, it is possible to produce a green food or drink composition of good quality without proceeding with the destruction / outflow of nutritional components as compared with the case of boiling.

The green leafy raw vegetables used in the present embodiment are not particularly limited, but for example, young barley leaves and other grasses, spinach, kale, Japanese mustard spinach and other cruciferous vegetables, parsley, young wheat leaves, tomorrow's leaves, young mulberry leaves, moroheiya, etc. Examples include leaves containing chlorophyll such as Brussels sprouts.

Among these, at least one selected from the group consisting of young barley leaves, young wheat leaves, kale, and moroheiya is preferable, and young barley leaves are more preferable. According to the present embodiment, it is possible to produce a green food / drink composition without destroying / flowing out the nutritional components of such a highly nutritious green leafy raw vegetable.

[Second dehydration step]
The production method of the present embodiment may include a second dehydration step of removing the water content of the green leafy raw vegetables after the above-mentioned pot roasting step. The dehydration method is not particularly limited, and examples thereof include a method of dehydrating with a centrifuge and a method of dehydrating with a squeezer.

[Miniaturization process]
The production method of the present embodiment may include a miniaturization step of refining green leafy vegetables after the pot roasting step. The micronization step is carried out to finely grind the green leafy vegetables into powder or to finely grind the green leafy vegetables and use them for squeezing, depending on the form of the finally obtained green food or drink composition. The specific operation is different. Further, for example, in the case of powdering, it is usually not easy to make powder by one step of miniaturization, and in such a case, a multi-step miniaturization step can be performed according to the size. The miniaturization step may be performed before or after the drying step described later, or may be performed before or after the drying step.

The specific operation of miniaturization is not particularly limited, and examples thereof include shredding or grinding green leafy vegetables. As a guide, it is conceivable to crush the green leafy vegetables until they are smaller than the maximum raw material size specified by the equipment used in the miniaturization process.

[Drying process]
The production method of the present embodiment may include a drying step of drying green leafy vegetables after the step of roasting in a kettle. By performing the drying step and the crushing step, the green leafy vegetables can be crushed into powder.

Further, the drying step is not limited to one that evaporates water by heating, and also includes freeze-drying that evaporates water in a frozen state. For example, freeze-dried vegetables can be obtained by reducing the size of green leafy vegetables to a degree that leaves a certain shape, for example, bite-sized, and then freeze-drying the vegetables.

[Crushing process]
The production method of the present embodiment may include a crushing step of crushing the pulverized green leafy vegetables into powder after the pulverization step. Examples of the crushing method include a jet mill, a ball mill, and a hammer mill. The pulverization step may be performed before or after the drying step, which will be described later, as long as it is after the miniaturization step.

[Juice process]
Further, instead of or in addition to the above-mentioned drying step, the production method of the present embodiment may include a juice squeezing step of obtaining a juice juice from green leafy vegetables after the pot roasting step. In this squeezing process, in addition to directly squeezing the green leafy vegetables after the pot roasting process, the method of squeezing the green leafy vegetables while extracting the nutritional components in the green leafy vegetables by adding water once to the green leafy vegetables, and fine It is possible to squeeze the green leafy vegetables while extracting the nutritional components in the green leafy vegetables by adding water once to the green leafy vegetables.

The juice squeezing method is not particularly limited, and examples thereof include decanter centrifugal juice, screw press juice, belt juice, and filtered juice. Further, the juice squeezed liquid obtained in the juice squeezing step may be concentrated to a desired concentration by the concentration step. The concentration method is not particularly limited, and examples thereof include a method of volatilizing water under reduced pressure.

In addition, when powder is obtained in the manufacturing process of the green food and drink composition, in addition to the method of refining green leafy vegetables to obtain powder by performing the micronization step and the drying step as described above, the juice is once squeezed by the squeezing step. May be obtained and the powder may be obtained by drying it.

[Green food and drink composition]
The green food and drink composition of the present embodiment is obtained by the above-mentioned method for producing a green food and drink composition. The form of the green food or drink composition is not particularly limited, but for example, green leafy vegetables are powdered, liquid, pasty, other solid or liquid, or green leafy vegetables in these states are used as raw materials. Examples include foods containing. As an example, the powdered green food / drink composition may be hydrated to form a beverage, or may be used as a raw material for other packaged beverages.

By going through the pot roasting step, the green food and drink composition of the present embodiment is excellent in quality without causing the destruction and outflow of nutritional components to proceed as compared with the case of boiling.

[Method of suppressing reduction of nutritional components in green food and drink composition]
The method for suppressing the decrease in nutritional components of the green food and drink composition of the present embodiment includes a pot roasting step of heating green leafy raw vegetables at 200 to 400 ° C. for 20 to 240 seconds. Each step of the method for suppressing the decrease in nutritional component can be the same as the above-mentioned production method.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The present invention is not limited to the following examples.

[Reference example (refrigerated fresh leaves)]
Immediately after harvesting, 600 g of fresh barley leaves refrigerated at 4 ° C. for one and a half days were cut to an average length of 5.0 cm, and then placed in a tank containing 10 times as much water as the fresh leaves for washing. The washed leaves are dehydrated at 1,350 rpm for 1 minute in a centrifugal dehydrator, then frozen in a deep freezer (CLN-52UW, manufactured by Nippon Freezer) (-85 ° C), and vacuum freeze-dried (TAITEC). , VD-800R) was freeze-dried overnight. The dried leaves were crushed for 30 seconds with a food processor (manufactured by Iwatani, Silent MILLSER), and then further crushed with a ball mill (manufactured by Restch, MM400 (crushing set: stainless steel)) at 25 Hz for 30 seconds.

[Example (roasted leaves in a pot)]
Immediately after harvesting, 600 g of fresh barley leaves refrigerated at 4 ° C. for one and a half days were cut to an average length of 5.0 cm, and then placed in a tank containing 10 times as much water as the fresh leaves for washing. The washed leaves were dehydrated at 1,350 rpm for 1 minute in a centrifugal dehydrator, and then heated at 300 ° C. for 120 seconds using a cylindrical kettle for tea making (pot roasting treatment). The leaves taken out of the kettle were dehydrated at 1,350 rpm for 1 minute in a centrifugal dehydrator, and then placed in a household shelf-type food dryer and dried at 70 ° C. for 2 hours. The dried leaves were pulverized with a food processor for 30 seconds and then pulverized with a ball mill at 25 Hz for 30 seconds.

[Comparative Example 1 (steamed leaves)]
Immediately after harvesting, 600 g of fresh barley leaves refrigerated at 4 ° C. for one and a half days were cut to an average length of 5.0 cm, and then placed in a tank containing 10 times as much water as the fresh leaves for washing. The washed leaves were dehydrated at 1,350 rpm for 1 minute in a centrifugal dehydrator, and then heated at 100 ° C. for 180 seconds using a steamer. The leaves taken out of the kettle were dehydrated at 1,350 rpm for 1 minute in a centrifugal dehydrator, then placed in a household shelf-type food dryer and dried at 70 ° C. for 2 hours. The dried leaves were pulverized with a food processor for 30 seconds and then pulverized with a ball mill at 25 Hz for 30 seconds.

[Comparative Example 2 (boiled leaves)]
Immediately after harvesting, 600 g of fresh barley leaves refrigerated at 4 ° C. for one and a half days were cut to an average length of 5.0 cm, and then placed in a tank containing 10 times as much water as the fresh leaves for washing. The washed leaves were dehydrated at 1,350 rpm for 1 minute in a centrifugal dehydrator, and then heated at 100 ° C. for 180 seconds in a pan containing 10 times the amount of boiling water as fresh leaves. The leaves taken out of the kettle were dehydrated at 1,350 rpm for 1 minute in a centrifugal dehydrator, and then placed in a household shelf-type food dryer and dried at 70 ° C. for 2 hours. The dried leaves were pulverized with a food processor for 30 seconds and then pulverized with a ball mill at 25 Hz for 30 seconds.

The contents of sugar, free amino acids and organic acids per dry weight were measured for the four types of leaves obtained as described above: fresh refrigerated leaves, roasted leaves, steamed leaves and boiled leaves by the following method. The results are shown in FIGS. 1 to 3. As a result, it was found that the kamairicha leaves had the highest content of free amino acids and organic acids, following the refrigerated fresh leaves.

1. 1. Method for measuring sugar An aqueous solution was prepared by suspending 50 mg of each crushed sample in 50 mL of water, and the aqueous solution was held in a warm bath at 80 ° C. for 30 minutes to extract the components of the crushed sample into water. The obtained extract was measured with an ion chromatography instrument Dionex ICS-5000 + (Thermo Fisher SCIENTIFIC). Here, the "sugar" to be measured is glucose, fructose, stachyose, cellobiose, raffinose and maltose.

2. Method for Measuring Free Amino Acids An aqueous solution was prepared by suspending 50 mg of each crushed sample in 50 mL of water, and the aqueous solution was held in a warm bath at 80 ° C. for 30 minutes to extract the components of the crushed sample into water. The obtained extract was measured by an automatic pre-column derivation method using HPLC. Here, the "free amino acids" to be measured are glutamine, glutamic acid, asparagine, aspartic acid, serine, alanine, arginine, methionine, tryptophan and GABA.
Column: CAPCELLLPAK C18 TYPE AQ (3.0 mm id x 150 mm) (manufactured by Osaka Soda Co., Ltd.)
Equipment: Waters HPLC

3. 3. Method for Measuring Organic Acids An aqueous solution was prepared by suspending 50 mg of each crushed sample in 50 mL of water, and the aqueous solution was held in a warm bath at 80 ° C. for 30 minutes to extract the components of the crushed sample into water. The obtained extract was measured with a Prominence organic acid analysis system (manufactured by Shimadzu Corporation). Here, the "organic acids" to be measured are citric acid, malic acid, succinic acid, acetic acid, lactic acid, formic acid and phosphoric acid.

The present invention has industrial applicability as a method for producing a green food or drink composition.

Claims (5)

It is provided with a pot roasting process in which green leafy raw vegetables are heated at 200 to 400 ° C. for 20 to 240 seconds.
A method for producing a green food or drink composition. The kettle roasting step is performed by a rotating cylindrical kettle.
The method for producing a green food or drink composition according to claim 1. The green leafy raw vegetables are selected from the group consisting of young barley leaves, young wheat leaves, kale, and moroheiya.
The method for producing a green food or drink composition according to claim 1 or 2. Obtained by the method for producing a green food or drink composition according to any one of claims 1 to 3.
Green food and drink composition. Including a pot roasting step of heating green leafy raw vegetables at 200 to 400 ° C. for 20 to 240 seconds.
A method for suppressing a decrease in nutritional components of a green food or drink composition.

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