JP2022050593A - Kale extract powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oral composition containing a kale processed product having good flavors and easy to ingest.

SOLUTION: An oral composition of this invention includes a processed product derived from kale not subjected to branching treatment and a processed product derived from kale subjected to branching treatment.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present invention relates to an oral composition containing a processed kale product having a good flavor.

Kale (Brassica oleracea var. Acephala) is a plant of the Brassicaceae family, which is a kind of cabbage but has the property of not heading. Kale contains glucoraphanin (sulforaphane glucosinolate), and when the glucoraphanin is ingested, glucoraphanin is decomposed into sulforaphane by intestinal bacteria. Sulforaphane has been reported to have a carcinogenic inhibitory effect, a phase II detoxifying enzyme-inducing effect, an effect of suppressing Helicobacter pylori infection, and the like. Therefore, green juice made from kale is attracting attention as a food having a physiological function as well as various nutrients.

When producing green juice made from such kale, heat-treated (blanched) kale is often used because it is necessary to prevent deterioration due to enzymes contained in kale (for example, patents). Document 1).
However, the green juice produced from the blanched kale has a problem that a heated odor is generated and the flavor is deteriorated.

On the other hand, green juice produced from unblanched kale has a problem that it has a stronger unpleasant taste such as the green odor of kale than when blanched kale is used as a raw material. there were.

Japanese Unexamined Patent Publication No. 2002-186445

An object of the present invention is to provide an oral composition containing a processed kale product having a good flavor and being easy to ingest.

The present inventor has made various studies to obtain an oral composition containing a processed kale product having a good flavor. As a result, the processed product derived from kale that has not been blanched and the processed kale derived product that has been blanched have been processed. We have found that the mixture of products has a good flavor with reduced heated odor derived from blanched kale and reduced green odor derived from unblanched kale, and completed the present invention.

That is, the present invention provides the following 1) to 8).
1) An oral composition containing a processed kale-derived product (A) that has not been blanched and a kale-derived processed product (B) that has been blanched.
2) The oral composition of 1), which is a mixture of a processed kale-derived product (A) that has not been blanched and a processed kale-derived product (B) that has been blanched.
3) The mixing ratio of the processed kale-derived product (A) that has not been blanched and the processed kale-derived product (B) that has been blanched is 2: 8 to 5: 5 in terms of the solid content of kale. 2) Oral composition.
4) The oral composition according to any one of 1) to 3), wherein the kale is at least one selected from hyperl and high crop.
5) The oral composition according to any one of 1) to 4), which further contains water-soluble dietary fiber.
6) The oral composition of 5) in which the water-soluble dietary fiber is indigestible dextrin.
7) The oral composition according to any one of 1) to 6), wherein the processed kale product is kale extract powder.
8) The oral composition according to any one of 1) to 7), wherein the processed kale product is ingested by dissolving it in a liquid at a concentration of 1 to 2 w / v%.

The oral composition containing the processed kale product of the present invention has the effects that the green odor and the heated odor are suppressed, the flavor is good, and it is easy to drink.

The oral composition of the present invention contains a processed kale product that has been blanched and a processed kale product that has not been blanched.
As shown in the examples below, by using a combination of processed products derived from the blanched kale and the unblanched kale, the blanched kale has a strong freshness and umami, and the blanched kale is applied. Both the green odor derived from no kale and the heated odor derived from blanched kale are suppressed, and a good flavor can be obtained. That is, the unblanched kale or its processed product contributes to the suppression (masking) of the heated odor derived from the blanched kale, and the blanched kale or its processed product. Contributes to the suppression (masking) of the green odor derived from kale that has not been blanched.

In the present invention, "blanched kale" means a kale plant body that has been heat-treated, and "blanched kale" means that the kale has not been heat-treated. Refers to the plant body of.
The kale plant may be whole plant, leaves, stems, roots, flower buds, etc., preferably stems and / or leaves.

The kale variety used in the present invention is not particularly limited, but for example, "Hyperul" (a variety of the Ministry of Agriculture, Forestry and Fisheries) which is a kale variety (Brassica oleracea L.convar. Acephala (DC.) Alef. Var. Sabellica L.). Registration No. 20555), "High Crop" (Takii Seedling Co., Ltd.), "Esthe" (Sakata Seed Co., Ltd.) and the like are preferably mentioned.

The temperature and time of the blanching treatment vary depending on the treatment method, but from the viewpoint of the aroma and appearance of the processed kale product, for example, 80 to 100 ° C. for 30 seconds to 5 minutes, preferably 85 to 95 ° C., 1 to 1 to Two minutes can be mentioned.

The blanching treatment is not particularly limited, and for example, the whole plant of kale, leaves, stems, roots, flower buds, etc., preferably stems and / or leaves are steamed and heat-treated in water (boiled). ) Etc. can be mentioned. In the case of steaming treatment, underwater heat treatment is more preferable because uniform blanching treatment may be difficult because so-called "steaming unevenness" is likely to occur in a situation where the steam flow is poor.

When the kale is heated in water, the amount of kale added to the weight of water is not particularly limited, and any ratio may be used as long as the kale can be heated uniformly.
In the underwater heat treatment, an alkaline agent such as sodium citrate, sodium ascorbate, sodium lactate, calcium hydroxide, sodium hydroxide, sodium carbonate, sodium hydrogencarbonate and the like can be added to the water as a pH adjuster.
The pH of the water heat-treated in water is not particularly limited, but the pH is 6 to 10 because the decomposition of chlorophyll in kale is promoted under strongly acidic conditions and the color tone of the processed kale product deteriorates. It is preferably present, and more preferably pH 7 to 10.

It is preferable to cool the kale after the blanching treatment quickly in terms of color tone. Examples of the cooling means include natural cooling, a method using a refrigerant such as ice and water, and the like.

In the present invention, the kale subjected to the above blanching treatment and the kale not subjected to the blanching treatment are used as raw materials, and these are subjected to processing treatments such as cutting treatment, crushing treatment, and juice squeezing treatment, respectively. Are mixed. That is, the form of the processed kale product may be a shredded composition, a crushed composition, a squeezed composition, or the like. Of these, the squeezed composition is preferable from the viewpoint of ease of drinking.

The juice composition can be obtained, for example, by crushing the washed kale leaves with a grinder such as a roll crusher, squeezing the juice with a screw press juice machine, and filtering the juice.

The shredded composition, the crushed composition, the squeezed composition and the like may be in the same form as they are, or may be powdered by means such as hot air drying, spray drying and freeze drying. As a drying means, spray drying is more preferable because the deterioration due to heat is smaller than that of hot air drying and the drying treatment time is shorter than that of freeze drying.
In particular, the juice composition is more preferably a dried product (kale extract powder) from the viewpoint of storage stability.

Further, the kale processed product may be sterilized if necessary. The method of this sterilization treatment is not particularly limited, and examples thereof include sterilization using a plate-type heat exchanger, and the conditions thereof can be appropriately set.

Specifically, the oral composition of the present invention is a mixture of a processed kale-derived product (A) that has not been blanched and a kale-derived processed product (B) that has been blanched. More preferably, a blanched kale-derived squeezed composition, preferably a dried product (extract powder) thereof, and a blanched kale-derived squeezed composition, preferably a dried product thereof. It is a mixture of (extract powder).
The oral composition as such a mixture is made into granules by a fluidized bed granulation method, a rolling (stirring) granulation method, an extrusion granulation method, etc. by adding a binder or the like as necessary, and further. It may be a tablet formed by compression molding or the like.

In the mixture of the processed kale-derived product (A) that has not been blanched and the processed kale-derived product (B) that has been blanched, the mixing ratio of the two is not particularly limited, but it has a green odor and a heated odor. The mixing ratio ((A): (B)) of (A) and (B) is preferably in the range of 1: 9 to 9: 1 in terms of dry mass ratio (solid content conversion) from the viewpoint of suppressing the above. The range of 2: 8 to 5: 5 is more preferable, and the range of 3: 7 to 4: 6 is even more preferable.

Further, the oral composition of the present invention preferably contains water-soluble dietary fiber from the viewpoint of suppressing bitterness and enhancing richness. Examples of the water-soluble dietary fiber include indigestible polysaccharides such as pectin, glucomannan, vegetable gum, indigestible dextrin, and polydextrose, and indigestible dextrin is preferable.
The content of the water-soluble dietary fiber is 5 to 40% by mass in terms of solid content (mass of dry water-soluble dietary fiber) in the dry mass (total mass in terms of solid content) of the oral composition of the present invention. Is preferable, 10 to 30% by mass is more preferable, and 10 to 20% by mass is further preferable.

In addition, the oral composition of the present invention contains raw materials such as vitamins, minerals, yeast powder, lactic acid bacteria, sugars, sweeteners, fruit juice (fruit juice powder), spices, starch, dextrin, and polyphenol, if necessary. It is possible to do.

When the oral composition of the present invention is a powder, granule, or tablet, it may be directly ingested as it is, or it can be ingested in a liquid form in addition to a liquid such as water, warm water, or milk. When making it liquid, the flavor and richness of the processed kale product is to dissolve it in a liquid so that the concentration of the processed kale product is 1 to 2 w / v% in terms of solid content (dry mass of the processed kale product). Is preferable.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

Production Example 1
(1) Preparation of kale extract powder derived from blanched kale The fresh leaves of kale (“High Crop”: Takii & Co., Ltd.) were washed with water and sodium carbonate was added to adjust the pH to 8.0 to 10.0. After heat treatment for 1 minute in a warm bath at 90 ° C., the mixture was cooled in a water tank. The cooled kale was crushed with a grinder, squeezed with a screw press juice squeezing machine, and filtered to obtain a kale juice squeezed liquid. Dextrin (Paindex # 2: Matsutani Chemical Industry Co., Ltd.) is mixed with this kale juice in an amount 1.5 times the amount of kale solids, sterilized with a direct heat sterilizer (steam infusion), spray-dried, and kale. Extract powder was prepared.
(2) Preparation of kale extract powder derived from unblanched kale The raw leaves of kale similar to (1) were washed with water and crushed with a grinder without heat treatment, and the same as in (1). The kale extract powder was prepared.

Example 1
1) The kale extract powder derived from the blanched kale prepared in Production Example 1 (1) and the kale extract powder derived from the blanched untreated kale prepared in Production Example 1 (2) are mixed at the ratios shown in Table 1 and flowed. Granulation was performed by blanching. The obtained powder sample was dissolved in water so that its concentration was 3.33% (w / v), and a sensory test was carried out according to the criteria shown in 2). The flavors of these samples were evaluated by the following evaluation criteria by a panel of three skilled people, graded, the average value was calculated from the total of the scores of all the panels, and the judgment was made according to the following four-step criteria. The results are shown in Table 1.

2) Evaluation criteria (freshness, umami)
3 points: Very strong 2 points: Strong 1 point: Weak Yes 0 points: No (green odor, heating odor)
0 points: No -1 points: Weak Yes -2 points: Strong -3 points: Very strong (comprehensive evaluation)
◎: Total 6 points or more 〇: Total 4 points or more and less than 6 points △: Total 1 point or more and less than 4 points ×: Total less than 1 point

3) Results When the kale extract powder derived from unblanched kale and the kale extract powder derived from blanched kale are mixed at a ratio of 4: 6, the freshness and umami are strong, and there is no green odor or heating odor. It had the best flavor.

Example 2
1) In the same manner as in Example 1, the kale extract powder derived from the blanched kale prepared in Production Example 1 (1) and the kale extract powder derived from the blanched untreated kale prepared in Production Example 1 (2) are shown in Table 2. It was mixed and granulated at the ratio of. The obtained powder sample was dissolved in water so that its concentration was 4% (w / v), and a sensory test was carried out according to the same criteria as in Example 1. The results are shown in Table 2.

2) Results When the kale extract powder derived from unblanched kale and the kale extract powder derived from blanched kale are mixed at a ratio of 3: 7, the freshness and umami are strong, and there is no green odor or heating odor. It had the best flavor.

Manufacturing example 2
Using "Hyperul" (Ministry of Agriculture, Forestry and Fisheries Variety Registration No. 20555) as kale, prepare kale extract powder derived from blanched kale and kale extract powder derived from unblanched kale, as in Production Example 1. did.

Example 3
1) The blanched untreated kale-derived kale extract powder prepared in Production Example 2 and the blanched kale extract powder were mixed at the ratios shown in Table 3 and granulated by fluidized bed granulation. The obtained powder sample was dissolved in water so that its concentration was 3.33% (w / v), and a sensory test was carried out according to the same criteria as in Example 1. The results are shown in Table 3.

2) Results Even in the cultivar "Hyperul", when the kale extract powder derived from unblanched kale and the kale extract powder derived from blanched kale are mixed at a ratio of 4: 6, the freshness, umami and green odor are strong. Well, there was no blanched odor and it was the best flavor.

Example 4
1) In the same manner as in Example 3, the kale extract powder derived from the blanched kale prepared in Production Example 2 and the kale extract powder derived from the unblanched kale were mixed and granulated at the ratio shown in Table 4. The obtained powder sample was dissolved in water so that its concentration was 4% (w / v), and a sensory test was carried out according to the same criteria as in Example 1. The results are shown in Table 4.

2) Results Even in the cultivar "Hyperul", when the kale extract powder derived from unblanched kale and the kale extract powder derived from blanched kale are mixed at a ratio of 3: 7, the freshness, umami and green odor are strong. Well, there was no blanched odor and it was the best flavor.

Example 5
1) From the results of Example 1, a powder sample obtained by mixing and granulating a kale extract powder derived from unblanched kale and a kale extract powder derived from blanched kale at a ratio of 4: 6 was obtained at a concentration of 3.33. When dissolved in water so as to be%, the "green odor" of the blanched kale-derived kale extract powder is suppressed, so the masking effect of the blanched kale-derived kale extract powder should be confirmed. And said. Therefore, the powder sample shown in Table 5 dissolved in 100 mL of water was evaluated for "green odor" by a sensory test based on the same criteria as in Example 1. The results are shown in Table 5.

2) Results The green odor was slightly reduced by reducing the amount of kale extract powder derived from blanched untreated kale, but the green odor was no longer felt by further mixing the kale extract powder derived from blanched kale. ..
The kale extract powder derived from the blanched kale was found to have the effect of masking the green odor of the unblanched kale extract powder.

Example 6
1) From the results of Example 1, a powder sample obtained by mixing and granulating a kale extract powder derived from unblanched kale and a kale extract powder derived from blanched kale at a ratio of 4: 6 was obtained at a concentration of 3.33. When dissolved in water so as to be%, the "heated odor" of the blanched kale-derived kale extract powder is suppressed, so the masking effect of the blanched untreated kale-derived kale extract powder should be confirmed. And said. Therefore, the powder sample shown in Table 6 dissolved in 100 mL of water was evaluated for "heated odor" by a sensory test based on the same criteria as in Example 1. The results are shown in Table 6.

2) Results The heating odor was slightly reduced by reducing the amount of kale extract powder derived from blanched kale, but the heating odor was no longer felt by mixing the kale extract powder derived from unblanched kale.
The kale extract powder derived from unblanched kale was found to have the effect of masking the heated odor of the kale extract powder derived from blanched kale.

Example 7
1) From the results of Example 1, a powder sample obtained by mixing and granulating a kale extract powder derived from unbranched kale and a kale extract powder derived from branching treated kale at a ratio of 4: 6 was obtained at a concentration of 3.33. When dissolved in water so as to be%, the "green odor" of the kale extract powder derived from the unbranched kale and the "heated odor" of the kale extract powder derived from the branching treated kale were suppressed, and the flavor was improved. In addition, it was decided to confirm the flavor when the dietary fiber material "indigestible dextrin" was added. Therefore, the powder sample shown in Table 7 dissolved in 100 mL of water was subjected to a sensory test according to the criteria shown in 2) below. The results are shown in Table 8.

2) Evaluation criteria (freshness, umami, richness)
3 points: Very strong 2 points: Strong 1 point: Weak Yes 0 points: No (green odor, heating odor, bitterness)
0 points: No -1 points: Weak Yes -2 points: Strong -3 points: Very strong

3) Results By mixing indigestible dextrin, bitterness was suppressed, richness became stronger, and the flavor of green juice became even better.

Claims (7)

An oral composition containing a processed kale-derived product (A) that has not been blanched and a processed kale-derived product (B) that has been blanched, and the mixing ratio of (A) and (B). ((A): (B)) is an oral composition in which the solid content of kale is 2: 8 to 5: 5, and the blanched odor and the green odor are reduced. The oral composition according to claim 1, wherein the kale is one or more selected from hyperl and high crop. The oral composition according to claim 1 or 2, further comprising water-soluble dietary fiber. The oral composition according to claim 3, wherein the water-soluble dietary fiber is indigestible dextrin. The oral composition according to any one of claims 1 to 4, wherein the processed kale product is kale extract powder. The oral composition according to any one of claims 1 to 5, wherein the processed kale product is ingested by dissolving it in a liquid at a concentration of 1 to 2 w / v%. A method for reducing the heated odor and green odor of kale-derived processed products, in which a kale-derived processed product (A) that has not been blanched and a kale-derived processed product (B) that has been blanched are used. A method of mixing kale at a ratio of 2: 8 to 5: 5 in terms of solid content.