JP2023032306A - Method for producing granule comprising barley young leaf powder - Google Patents
Method for producing granule comprising barley young leaf powder Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 140
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 130
- 239000008187 granular material Substances 0.000 title claims abstract description 87
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 240000005979 Hordeum vulgare Species 0.000 title description 123
- 239000002245 particle Substances 0.000 claims abstract description 63
- 238000009826 distribution Methods 0.000 claims abstract description 34
- 230000005484 gravity Effects 0.000 claims abstract description 29
- 241000209219 Hordeum Species 0.000 claims abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
- 238000001035 drying Methods 0.000 claims description 36
- 238000010298 pulverizing process Methods 0.000 claims description 35
- 241001299819 Hordeum vulgare subsp. spontaneum Species 0.000 claims description 20
- 238000005507 spraying Methods 0.000 claims description 18
- 239000012530 fluid Substances 0.000 claims description 2
- 230000035622 drinking Effects 0.000 abstract description 23
- 238000000034 method Methods 0.000 abstract description 22
- 239000000546 pharmaceutical excipient Substances 0.000 abstract description 9
- 238000011282 treatment Methods 0.000 description 51
- 239000000047 product Substances 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 14
- 238000005469 granulation Methods 0.000 description 13
- 230000003179 granulation Effects 0.000 description 13
- 239000006185 dispersion Substances 0.000 description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 239000007788 liquid Substances 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 8
- 238000010025 steaming Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 206010033546 Pallor Diseases 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 229940069780 barley extract Drugs 0.000 description 3
- 238000007667 floating Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000237536 Mytilus edulis Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000001186 cumulative effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000020638 mussel Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- YVHUUEPYEDOELM-UHFFFAOYSA-N 2-ethylpropanedioic acid;piperidin-1-id-2-ylmethylazanide;platinum(2+) Chemical compound [Pt+2].[NH-]CC1CCCC[N-]1.CCC(C(O)=O)C(O)=O YVHUUEPYEDOELM-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
- B01J2/16—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by suspending the powder material in a gas, e.g. in fluidised beds or as a falling curtain
Abstract
Description
本発明は、大麦若葉末からなる造粒物の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing granules composed of green barley powder.
大麦若葉は、ビタミン類やミネラル類、食物繊維などの栄養成分を豊富に含んでおり、いわゆる青汁の原料として用いられている。大麦若葉には様々な生理活性があることが知られており、例えば、特許文献１には、大麦若葉が活性酸素除去作用を有することが記載されている。 Young barley leaves are rich in nutritional components such as vitamins, minerals, and dietary fiber, and are used as a raw material for so-called green juice. Young barley leaves are known to have various physiological activities. For example, Patent Literature 1 describes that young barley leaves have an active oxygen scavenging effect.
大麦若葉を含有する飲食品としては、水や湯、牛乳、豆乳などの液体に混ぜて飲用に供する粉末飲料形態の青汁が一般的である。粉末飲料形態の場合には、粉末飲料をコップに入れる作業や粉末飲料を液体に分散させる作業については消費者が摂取時に自分で行うことになる。消費者が摂取しやすいように、大麦若葉を含有する粉末飲料については、分散性（水などの液体に容易に分散するなど）や取扱性（粉流れがスムーズでありコップに入れやすい、粉舞いしにくいなど）に優れており、飲みやすい（イガイガ感が少ないなど）ものであることが望ましい。 As a food or drink containing barley grass, green juice in the form of a powdered drink, which is mixed with a liquid such as cold water, hot water, milk, or soy milk, is generally used. In the case of the powdered drink form, the work of putting the powdered drink into a cup and the work of dispersing the powdered drink in the liquid are to be performed by the consumer himself at the time of ingestion. In order to make it easier for consumers to ingest powdered beverages containing young barley leaves, dispersibility (easily dispersed in liquids such as water, etc.) and handleability (smooth powder flow, easy to put in a cup, powder fluttering, etc.) It is desirable that it is easy to drink (such as less mushy feeling).
ところで、粉末飲料の原料として用いられる大麦若葉の加工形態については、大きく分けて、大麦若葉搾汁粉末と大麦若葉末の２種類がある。大麦若葉搾汁粉末は、大麦若葉に含まれる不溶性食物繊維などの不溶性成分を搾汁により除去し、得られた搾汁液を噴霧乾燥などによって粉末化したものであり、可溶性の粉末である。大麦若葉搾汁粉末は、水に溶解するため、水への分散性や飲みやすさ（摂取時のイガイガ感）において問題が少なく、粉末飲料として用いるのに適した原料といえる。一方、大麦若葉末は、大麦若葉を乾燥、粉砕して粉末化したものであり、不溶性食物繊維を主成分とする不溶性の粉末である。不溶性食物繊維に富んでいるため食物繊維の摂取を望む消費者に適するという利点がある一方、そのまま用いた場合には、水への分散性が悪い、粉舞いしやすいといった問題もあることが知られている。 By the way, the processed form of green barley used as a raw material for powdered beverages can be broadly classified into two types: green barley juice powder and green barley powder. The young barley grass juice powder is a soluble powder obtained by removing insoluble components such as insoluble dietary fiber contained in the young barley leaves by squeezing and pulverizing the resulting squeezed liquid by spray drying or the like. Since the young barley grass juice powder is soluble in water, there are few problems in terms of dispersibility in water and ease of drinking (a mushy feeling when ingested). On the other hand, young barley grass powder is powdered by drying and pulverizing young barley leaves, and is an insoluble powder containing insoluble dietary fiber as a main component. It is rich in insoluble dietary fiber and has the advantage of being suitable for consumers who want to take in dietary fiber. It is
そこで、大麦若葉末を粉末飲料に用いる場合には、デキストリンなどの賦形剤を配合して造粒することにより、分散性や粉舞いなどを改善する方法が広く一般に用いられている。しかしながら、賦形剤を配合すると、その分、造粒物における大麦若葉末の含有率が相対的に下がってしまうため、大麦若葉末の栄養成分を効率的に摂取するという観点においては問題があった。そのため、大麦若葉末を含有し、かつ、賦形剤などを実質的に含有していないにもかかわらず、分散性などに優れた粉末飲料の開発が求められてきた。 Therefore, when green barley powder is used in powdered beverages, a method of granulating with an excipient such as dextrin to improve dispersibility and dusting is widely used. However, when an excipient is blended, the content of the young barley powder in the granulated product is relatively decreased, which poses a problem from the viewpoint of efficiently ingesting the nutritional components of the young barley powder. rice field. Therefore, there has been a demand for the development of a powdered beverage containing barley grass powder and substantially free of excipients and the like and having excellent dispersibility.
本発明は、上記の問題点を鑑みてなされたものであり、大麦若葉末を含有し、賦形剤などを実質的に含有しないにもかかわらず、分散性、取扱性又は飲みやすさに優れた造粒物の製造方法の提供を目的とするものである。 The present invention has been made in view of the above problems, and despite containing young barley leaf powder and substantially not containing excipients etc., it is excellent in dispersibility, handleability or ease of drinking. The object of the present invention is to provide a method for producing a granulated product.
本発明者らは、大麦若葉末からなる造粒物の製造方法を鋭意検討した結果、特定の工程によって大麦若葉末を造粒し、比重が０．２９０ｇ／ｃｍ3以下であり、かつ、粒径３００μｍ以下の粒度分布が５０％以上である造粒物を製造することにより、賦形剤などを実質的に含有しないにもかかわらず、分散性、取扱性又は飲みやすさに優れた造粒物が得られることを見出し、本発明を完成するに至った。 The inventors of the present invention have made intensive studies on a method for producing granules composed of young barley grass powder . By producing granules having a particle size distribution of 50% or less with a diameter of 300 μm or less, the granules are excellent in dispersibility, handleability, or ease of drinking even though they do not substantially contain excipients. The inventors have found that a product can be obtained, and have completed the present invention.
すなわち、本発明は、以下のとおりのものである。
［１］
大麦若葉末からなる造粒物の製造方法であって、
大麦若葉を乾燥及び粉砕することによりメディアン径３０μｍ以下である大麦若葉末を得る工程と、
得られた大麦若葉末を流動層造粒機に投入し、５０－８０℃の空気を供給することによって流動化させた大麦若葉末に水を噴霧した後、乾燥させて造粒物を得る工程と、を有し、
前記造粒物の比重が０．２９０ｇ／ｃｍ3以下であり、かつ、粒径３００μｍ以下の粒度分布が５０％以上であることを特徴とする、大麦若葉末からなる造粒物の製造方法。
［２］
噴霧する水の量が大麦若葉末の重量に対して３０重量％以上であることを特徴とする、［１］に記載の製造方法。
［３］
９０℃以上の空気を供給することにより乾燥させることを特徴とする、［１］又は［２］に記載の製造方法。
［４］
５０－７０℃の空気を供給することによって大麦若葉末を流動させることを特徴とする、［１］－［３］のいずれか一項記載の製造方法。
［５］
間欠噴霧することを特徴とする、［１］－［４］のいずれか一項記載の製造方法。
［６］
大麦若葉末からなる造粒物の製造方法であって、
大麦若葉を乾燥及び粉砕することによりメディアン径８－３０μｍである大麦若葉末を得る工程と、
得られた大麦若葉末を流動層造粒機に投入し、５０－７０℃の空気を供給することによって流動化させた大麦若葉末に水を噴霧した後、９０℃以上の空気を供給することにより乾燥させて造粒物を得る工程と、を有し、
前記造粒物を得る工程において噴霧する水の量が大麦若葉末の重量に対して４０重量％以上であり、
前記造粒物の比重が０．２９０ｇ／ｃｍ3以下であり、かつ、粒径３００μｍ以下の粒度分布が５０％以上であることを特徴とする、大麦若葉末からなる造粒物の製造方法。
［７］
大麦若葉末からなる造粒物の製造方法であって、
大麦若葉を乾燥及び粉砕することによりメディアン径１０－２５μｍである大麦若葉末を得る工程と、
得られた大麦若葉末を流動層造粒機に投入し、５０－６０℃の空気を供給することによって流動化させた大麦若葉末に水を噴霧した後、１００℃以上の空気を供給することにより乾燥させて水分量が１０重量％以下である造粒物を得る工程と、を有し、
前記造粒物を得る工程において噴霧する水の量が大麦若葉末の重量に対して５０重量％以上であり、
前記造粒物を得る工程は単回のみ行い、
必要に応じて得られた造粒物の比重及び粒径を調製して、比重が０．２９０ｇ／ｃｍ3以下であり、かつ、粒径３００μｍ以下の粒度分布が５０％以上である造粒物を得ることを特徴とする、大麦若葉末からなる造粒物の製造方法。
That is, the present invention is as follows.
[1]
A method for producing a granule made of barley grass powder,
a step of obtaining green barley powder having a median diameter of 30 μm or less by drying and pulverizing the green barley leaves;
A step of putting the obtained green barley powder into a fluid bed granulator, supplying air at 50 to 80° C. to fluidize the green barley powder, spraying water on the green barley powder, and then drying to obtain granules. and
A method for producing granules comprising barley grass powder, characterized in that the granules have a specific gravity of 0.290 g/cm 3 or less and a particle size distribution of 300 μm or less in a particle size distribution of 50% or more.
[2]
The production method according to [1], wherein the amount of water to be sprayed is 30% by weight or more relative to the weight of the young barley leaf powder.
[3]
The manufacturing method according to [1] or [2], wherein drying is performed by supplying air of 90° C. or higher.
[4]
The production method according to any one of [1] to [3], wherein the young barley leaf powder is fluidized by supplying air at 50 to 70°C.
[5]
The production method according to any one of [1] to [4], characterized by intermittent spraying.
[6]
A method for producing a granule made of barley grass powder,
a step of drying and pulverizing the young barley leaves to obtain green barley powder having a median diameter of 8 to 30 μm;
The obtained green barley powder is put into a fluidized bed granulator, and water is sprayed on the green barley powder fluidized by supplying air at 50 to 70°C, and then air at 90°C or higher is supplied. and obtaining a granulated product by drying with
The amount of water sprayed in the step of obtaining the granules is 40% by weight or more with respect to the weight of the young barley powder,
A method for producing granules comprising barley grass powder, characterized in that the granules have a specific gravity of 0.290 g/cm 3 or less and a particle size distribution of 300 μm or less in a particle size distribution of 50% or more.
[7]
A method for producing a granule made of barley grass powder,
a step of drying and pulverizing the green barley leaves to obtain green barley powder having a median diameter of 10 to 25 μm;
The obtained green barley powder is put into a fluidized bed granulator, and water is sprayed on the green barley powder fluidized by supplying air at 50-60°C, and then air at 100°C or higher is supplied. and obtaining a granulated product having a moisture content of 10% by weight or less by drying with
The amount of water sprayed in the step of obtaining the granules is 50% by weight or more with respect to the weight of the young barley powder,
The step of obtaining the granules is performed only once,
Granules having a specific gravity of 0.290 g/cm 3 or less and a particle size distribution of 300 µm or less having a particle size distribution of 50% or more by adjusting the specific gravity and particle size of the obtained granules as necessary. A method for producing granules composed of young barley powder, characterized by obtaining
本発明によれば、特定の工程によって大麦若葉末を造粒し、造粒物の比重が０．２９０ｇ／ｃｍ3以下であり、かつ、粒径３００μｍ以下の粒度分布が５０％以上である造粒物を製造することにより、大麦若葉末を含有し、賦形剤などを実質的に含有しないにもかかわらず、分散性、取扱性又は飲みやすさに優れた造粒物を得るための製造方法を提供することができる。 According to the present invention, young barley powder is granulated by a specific process, and the granules have a specific gravity of 0.290 g/cm 3 or less and a particle size distribution of 300 μm or less with a particle size distribution of 50% or more. Production for obtaining granules excellent in dispersibility, handleability or ease of drinking despite containing barley grass powder and substantially not containing excipients etc. by producing granules can provide a method.
以下、本発明を詳細に説明する。 The present invention will be described in detail below.
［１．大麦若葉末を得る工程］
＜大麦若葉末＞
本発明の大麦若葉とは、大麦の若葉を意味する。本発明の大麦若葉としては、若葉とともに茎やその他の部分を含んでいてもよい。大麦（Ｈｏｒｄｅｕｍ ｖｕｌｇａｒｅ Ｌ．）とは、中央アジア原産とされ、イネ科に属する一年生又は越年生草本である。本発明に用いる大麦について、品種は特に限定されない。いずれの品種の大麦であっても用いることができ、野生種や交雑種であっても用いることができる。
[1. Step of Obtaining Young Barley Leaf Powder]
<Wakaba barley powder>
The young barley leaves of the present invention mean young barley leaves. The young barley leaves of the present invention may contain stems and other parts as well as young leaves. Barley (Hordeum vulgare L.) is an annual or biennial herb that is native to Central Asia and belongs to the Poaceae family. The variety of barley used in the present invention is not particularly limited. Any variety of barley can be used, and wild varieties and hybrids can also be used.
本発明の大麦若葉末とは、大麦若葉を乾燥及び粉砕することによって得られる大麦若葉の粉末（大麦若葉の粉砕末）を意味する。大麦若葉を搾汁して搾汁液を乾燥粉末化したもの（大麦若葉搾汁粉末）、大麦若葉を溶媒によって抽出して抽出液を乾燥粉末化したもの（大麦若葉エキス末）については、本発明の大麦若葉末には該当しない。大麦若葉搾汁粉末や大麦若葉エキス末は不溶性食物繊維を取り除いて水溶性成分のみを濃縮した可溶性の粉末であり、不溶性である大麦若葉末とは物性が全く異なるものであり、水への分散性、粉舞いといった課題を有するものではないため、大麦若葉搾汁粉末や大麦若葉エキス末を含有する造粒物に関する技術については、本発明の参考とはならない。 The young barley leaf powder of the present invention means a powder of young barley leaves (pulverized young barley leaves) obtained by drying and pulverizing young barley leaves. A product obtained by squeezing young barley leaves and making the squeezed liquid into a dry powder (green barley leaves squeezed powder), or a product obtained by extracting young barley leaves with a solvent and making the extract into a dry powder (green barley leaves extract powder) are those of the present invention. It does not correspond to the young barley leaf powder of Young barley leaf juice powder and young barley extract powder are soluble powders obtained by removing insoluble dietary fiber and concentrating only water-soluble components. Therefore, the technique of granules containing young barley leaf juice powder and young barley extract powder is not a reference for the present invention.
＜大麦若葉末の製造方法＞
本発明の大麦若葉末は、大麦若葉を乾燥及び粉砕することによって得ることができる、メディアン径３０μｍ以下の粉砕末である。本発明において、大麦若葉を乾燥及び粉砕することにより大麦若葉末を得る工程とは、大麦若葉を乾燥する処理と粉砕する処理の両方を行うことによって大麦若葉末を得る工程を意味し、乾燥処理と粉砕処理の順序は問わない。乾燥処理及び粉砕処理は同時に行ってもよく、いずれを先に行ってもよいが、乾燥処理を先に行った後に粉砕処理を行うことが特に好ましい。必要に応じて、ブランチング処理、殺菌処理などの処理から選ばれる１種又は２種以上の処理を組み合わせて行ってもよい。乾燥処理を行う回数は特に限定されず、例えば、乾燥処理後に粉砕処理を行い、さらにその後に乾燥処理を再度行ってもよい。また、粉砕処理を行う回数は特に限定されず、粗粉砕処理を行った後に、より細かく粉砕する微粉砕処理を行うなどのように、１回又は２回以上の処理として実施してもよい。また、前述したように、大麦若葉搾汁粉末や大麦若葉エキス末は本発明の大麦若葉末に該当しないため、本発明の大麦若葉末については、搾汁処理又は抽出処理を経ずに得ることができる。
<Method for Producing Young Barley Leaf Powder>
The young barley leaf powder of the present invention is pulverized powder having a median diameter of 30 μm or less, which can be obtained by drying and pulverizing young barley leaves. In the present invention, the step of obtaining young barley grass powder by drying and pulverizing young barley leaves means the step of obtaining young barley grass powder by performing both a treatment of drying and pulverizing young barley leaves. And the order of the pulverization process does not matter. The drying treatment and the pulverization treatment may be carried out simultaneously, or either may be carried out first, but it is particularly preferable to carry out the pulverization treatment after the drying treatment is carried out first. If necessary, one or a combination of two or more treatments selected from treatments such as blanching treatment and sterilization treatment may be performed. The number of times the drying treatment is performed is not particularly limited. For example, the pulverization treatment may be performed after the drying treatment, and then the drying treatment may be performed again. In addition, the number of times of pulverizing treatment is not particularly limited, and the treatment may be performed once or twice or more, such as performing coarse pulverizing treatment followed by fine pulverizing treatment for more finely pulverizing. In addition, as described above, young barley juice powder and young barley extract powder do not correspond to the young barley powder of the present invention. can be done.
乾燥処理は特に限定されないが、例えば、大麦若葉末の水分含量が１０重量％以下、好ましくは５重量％以下となるように乾燥する処理が挙げられる。乾燥処理は、例えば、熱風乾燥、高圧蒸気乾燥、電磁波乾燥、凍結乾燥などの当業者に公知の任意の方法により行われ得る。加熱による乾燥は、例えば、４０℃－１４０℃、好ましくは８０－１３０℃にて加温により大麦若葉が変色しない温度及び時間で行われ得る。 Although the drying treatment is not particularly limited, for example, there is a treatment of drying so that the moisture content of the young barley powder is 10% by weight or less, preferably 5% by weight or less. The drying treatment can be performed by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, and freeze drying. Drying by heating can be carried out, for example, at 40° C. to 140° C., preferably 80 to 130° C., at a temperature and time at which the green barley leaves are not discolored by heating.
粉砕処理は特に限定されないが、例えば、当業者が通常使用する任意の方法により植物体を粉砕する処理が挙げられる。粉砕処理に際して、粒度の均一化、粉砕時間の短縮など、粉砕効率を上げる観点から、粗粉砕及び微粉砕を組み合わせて行うことが好ましい。 The pulverization treatment is not particularly limited, but includes, for example, a treatment of pulverizing the plant by any method commonly used by those skilled in the art. In the pulverization process, it is preferable to perform coarse pulverization and fine pulverization in combination from the viewpoint of increasing pulverization efficiency such as homogenization of particle size and reduction of pulverization time.
粉砕処理において、粗粉砕工程では、大麦若葉をカッター、スライサー、ダイサーなどの当業者が通常用いる任意の粗粉砕用の機器又は器具を用いて、例えば、大麦若葉の長径が約２０ｍｍ以下、好ましくは約０．１－１０ｍｍとなるように破砕する。微粉砕工程では、例えば、クラッシャー、ミル、ブレンダー、石臼などの当業者が通常用いる任意の微粉採用の機器や器具を用いて大麦若葉を微粉砕する。当業者が通常使用する方法に基づき粉砕処理の条件を適宜設定することにより、大麦若葉末のメディアン径、比重、粒度分布などの物性を調製することができる。 In the pulverization process, in the coarsely pulverizing step, young barley leaves are crushed using any coarsely pulverizing equipment or equipment commonly used by those skilled in the art, such as cutters, slicers, and dicers. Crush to approximately 0.1-10 mm. In the pulverizing step, the young barley leaves are pulverized using any pulverizing equipment or equipment commonly used by those skilled in the art, such as crushers, mills, blenders, and millstones. Physical properties such as the median diameter, specific gravity and particle size distribution of the young barley powder can be adjusted by appropriately setting the pulverization conditions based on methods commonly used by those skilled in the art.
本発明の大麦若葉末を得る工程においては、大麦若葉をブランチング処理してもよい。ブランチング処理とは大麦若葉の緑色を鮮やかに保つための処理である。ブランチング処理の具体的な方法としては、熱水処理や蒸煮処理などが挙げられる。 In the step of obtaining the green barley powder of the present invention, the young barley leaves may be blanched. The blanching treatment is a treatment for keeping the green color of young barley leaves vivid. Specific methods for the blanching treatment include hot water treatment and steaming treatment.
熱水処理としては、例えば、７０－１００℃、好ましくは８０－１００℃の熱水で、大麦若葉を６０－２４０秒間、好ましくは９０－１８０秒間処理する方法などが挙げられる。 The hot water treatment includes, for example, hot water of 70 to 100° C., preferably 80 to 100° C., for 60 to 240 seconds, preferably 90 to 180 seconds.
蒸煮処理としては、常圧又は加圧下において、大麦若葉を水蒸気により蒸煮する処理と冷却する処理とを繰り返す間歇的蒸煮処理が好ましい。間歇的蒸煮処理において、水蒸気により蒸煮する処理は、例えば、２０－４０秒間、好ましくは３０秒間行われる。蒸煮処理後の冷却処理は、直ちに行われることが好ましく、その方法は特に限定されないが、冷水への浸漬、冷蔵、冷風による冷却、温風による気化冷却、温風と冷風とを組み合わせた気化冷却などが用いられる。このうち温風と冷風とを組み合わせた気化冷却が好ましい。このような冷却処理は、大麦若葉の品温が、好ましくは６０℃以下、より好ましくは５０℃以下、さらに好ましくは４０℃以下となるように行われる。また、ビタミン、ミネラル、葉緑素などの栄養成分に富んだ大麦若葉末を製造するためには、間歇的蒸煮処理を２－５回繰り返すことが好ましい。 The steaming treatment is preferably an intermittent steaming treatment in which young barley leaves are repeatedly steamed with steam and cooled under normal pressure or increased pressure. In the intermittent steaming treatment, the steaming treatment is performed for, for example, 20 to 40 seconds, preferably 30 seconds. The cooling treatment after the steaming treatment is preferably performed immediately, and the method is not particularly limited, but immersion in cold water, refrigeration, cooling with cold air, evaporative cooling with hot air, and evaporative cooling with a combination of hot and cold air. etc. are used. Among these, evaporative cooling in which warm air and cold air are combined is preferable. Such a cooling treatment is carried out so that the product temperature of the young barley leaves is preferably 60° C. or lower, more preferably 50° C. or lower, and still more preferably 40° C. or lower. In order to produce young barley leaf powder rich in nutrients such as vitamins, minerals and chlorophyll, it is preferable to repeat the intermittent steaming treatment 2 to 5 times.
本発明の大麦若葉末を得る工程においては、殺菌処理を行ってもよい。殺菌処理は当業者に通常知られている殺菌処理であれば特に限定されないが、例えば、温度、圧力、電磁波、薬剤などを用いて物理的又は化学的に微生物を殺滅させる処理であるということができる。 In the step of obtaining the green barley powder of the present invention, a sterilization treatment may be performed. The sterilization treatment is not particularly limited as long as it is a sterilization treatment commonly known to those skilled in the art. For example, it is a treatment that physically or chemically kills microorganisms using temperature, pressure, electromagnetic waves, chemicals, etc. can be done.
本発明の大麦若葉末を得る工程において、乾燥処理及び粉砕処理に追加してブランチング処理を行う場合、ブランチング処理は乾燥処理の前に行われることが好ましい。また、乾燥処理及び粉砕処理に追加して殺菌処理を行う場合、殺菌処理は、乾燥処理の後か、粉砕処理の前又は後に行われることが好ましい。 In the step of obtaining the young barley leaf powder of the present invention, when a blanching treatment is performed in addition to the drying treatment and the pulverizing treatment, the blanching treatment is preferably performed before the drying treatment. Moreover, when sterilization treatment is performed in addition to the drying treatment and the pulverization treatment, the sterilization treatment is preferably performed after the drying treatment or before or after the pulverization treatment.
＜大麦若葉末のメディアン径＞
メディアン径（平均粒子径）とは、粉体の粒度分布の累積５０％となる粒径を意味し、具体的には、レーザー回析散乱光式粒度分布測定装置であるセイシン企業社製のＬＭＳ－３００又はＬＭＳ－３５０を用いて測定される粒度分布の累積５０％（×５０）の粒径である。本発明においては、造粒物の原料として用いる大麦若葉末のメディアン径を３０μｍ以下に調製する必要がある。メディアン径３０μｍ以下の大麦若葉末を原料として用いることにより、大麦若葉末を造粒した際に、本発明にて規定される比重や粒度分布の造粒物を得ることができる。大麦若葉末のメディアン径としては、３０μｍ以下であれば特に制限されないが、８－３０μｍがより好ましく、１０－３０μｍがさらに好ましく、１０－２５μｍが特に好ましい。
<Median diameter of young barley leaves>
The median diameter (average particle diameter) means a particle diameter that is cumulative 50% of the particle size distribution of the powder. It is the cumulative 50% (x50) particle size of the particle size distribution measured using the -300 or LMS-350. In the present invention, it is necessary to adjust the median diameter of the green barley powder used as the raw material for the granules to 30 μm or less. By using young barley powder having a median diameter of 30 μm or less as a raw material, when the young barley powder is granulated, granules having the specific gravity and particle size distribution specified in the present invention can be obtained. The median diameter of the green barley powder is not particularly limited as long as it is 30 μm or less, but 8-30 μm is more preferable, 10-30 μm is still more preferable, and 10-25 μm is particularly preferable.
［２．造粒物の製造方法］
＜造粒物＞
造粒とは、複数の粒子を凝集させ、集合体を形成させる操作のことを意味する。前記集合体（造粒物）においては粒子が凝集する際に粒子間に空隙が形成されており、造粒物と造粒に用いる原料の粒子には構造的な違いがある。本発明の大麦若葉末からなる造粒物は、前述した大麦若葉末を造粒したものであり、比重が０．２９０ｇ／ｃｍ3以下であり、かつ、粒径３００μｍ以下の粒度分布が５０％以上であることを特徴とする。造粒物の比重及び粒度分布が当該範囲となるように制御することにより、分散性、取扱性又は飲みやすさに優れた造粒物を得ることができる。本発明の大麦若葉末からなる造粒物は、水などの結合剤（バインダー）以外の成分を含有しないことが好ましい。
[2. Method for producing granules]
<Granulated matter>
Granulation means an operation of aggregating a plurality of particles to form aggregates. In the aggregate (granules), voids are formed between particles when the particles aggregate, and there is a structural difference between the granules and the raw material particles used for granulation. The granulated product composed of the green barley powder of the present invention is obtained by granulating the green barley powder described above, and has a specific gravity of 0.290 g/cm 3 or less and a particle size distribution of 300 μm or less in a particle size distribution of 50%. It is characterized by the above. By controlling the specific gravity and particle size distribution of the granules to fall within the above ranges, granules with excellent dispersibility, handleability, and ease of drinking can be obtained. It is preferable that the granules of the young barley powder of the present invention do not contain components other than a binder such as water.
＜大麦若葉末からなる造粒物を得る工程＞
本発明の製造方法においては、流動層造粒を行う。流動層造粒とは、原料となる粉体粒子に風を当てて空気流により流動化させながら、水などの結合液を噴霧することにより、粉体粒子同士を結着させ、粉体粒子の凝集体である造粒物を形成させる方法である。なお、押出造粒によって造粒した場合には、比重が大きくなり過ぎることによって水への分散性が悪くなるため、分散性に優れた造粒物を得ることができない。
<Step of Obtaining Granules Consisting of Young Barley Leaf Powder>
In the production method of the present invention, fluidized bed granulation is performed. Fluidized bed granulation involves blowing air onto the raw material powder particles to make them fluidized by the air flow, while spraying a binding liquid such as water to bind the powder particles together. This is a method of forming granules, which are aggregates. In the case of granulation by extrusion granulation, the dispersibility in water becomes poor due to the excessive increase in specific gravity, so granules with excellent dispersibility cannot be obtained.
本発明の製造方法においては、前述した方法により得た大麦若葉末を流動層造粒機に投入し、５０－８０℃の空気を供給することによって流動化させた大麦若葉末に水を噴霧した後、乾燥させて造粒物を得る工程、を有することを特徴とする。造粒に使用する流動層造粒機としては、市場で入手可能な任意の造粒装置を用いることができる。造粒装置の各種パラメータを適宜設定することにより、前述した比重及び粒度分布の条件を満たす造粒物を製造することができる。また、必要に応じて得られた造粒物を分級や粉砕することにより造粒物の比重及び粒径を調製してもよい。 In the production method of the present invention, the green barley powder obtained by the method described above was put into a fluidized bed granulator, and water was sprayed onto the green barley powder that was fluidized by supplying air at 50 to 80°C. and then drying to obtain granules. As a fluidized bed granulator used for granulation, any granulator available on the market can be used. By appropriately setting various parameters of the granulator, it is possible to produce granules that satisfy the specific gravity and particle size distribution conditions described above. Further, the specific gravity and particle size of the granules may be adjusted by classifying or pulverizing the granules obtained as necessary.
本発明の製造方法においては、前述したとおり、５０－８０℃の空気を供給することによって流動化させた大麦若葉末に水を噴霧することを特徴とする。流動層造粒においては、空気を供給することによって流動化した粉末粒子に対して水を噴霧し、粉末粒子が濡れることにより、粉末粒子同士が結着する。したがって、粉末粒子の濡れ方が造粒の度合いに影響するが、粉末粒子の濡れ方は供給する空気の温度によって異なるため、供給する空気の温度は造粒の度合いや得られる造粒物の物性に対して影響を与える。例えば、供給する空気の温度が低い（例えば、３５℃）場合には蒸発する水が少なく粉末粒子は濡れやすいのに対して、供給する空気の温度が高い（例えば、１００℃）場合には蒸発する水が多く粉末粒子は濡れにくくなる。本発明者らは、鋭意検討の結果、供給する空気の温度を５０－８０℃に調整することにより、分散性、取扱性又は飲みやすさに優れた造粒物が得られることを見出した。大麦若葉末を流動化させるために供給する空気の温度については、５０－８０℃の範囲であれば特に制限されないが、得られる造粒物の分散性、取扱性又は飲みやすさが特に優れる観点から、５０－７０℃であることがより好ましく、５０－６０℃であることが特に好ましい。流動層造粒機では給気する空気の温度を設定できるので、例えば、５０℃の空気を供給したい場合には、流動層造粒機の設定温度を５０℃にすればよい。 As described above, the production method of the present invention is characterized by spraying water onto young barley powder that has been fluidized by supplying air at 50 to 80°C. In the fluidized bed granulation, water is sprayed on the powder particles fluidized by supplying air, and the powder particles are wetted to bond with each other. Therefore, the degree of wetting of the powder particles affects the degree of granulation, and since the degree of wetting of the powder particles varies depending on the temperature of the supplied air, the temperature of the supplied air affects the degree of granulation and the physical properties of the resulting granules. impact on For example, when the temperature of the supplied air is low (e.g., 35°C), less water evaporates and the powder particles are more likely to get wet, whereas when the temperature of the supplied air is high (e.g., 100°C), evaporation occurs. There is a lot of water to absorb and the powder particles are difficult to wet. As a result of intensive studies, the present inventors found that by adjusting the temperature of the supplied air to 50-80° C., granules excellent in dispersibility, handleability and ease of drinking can be obtained. The temperature of the air supplied to fluidize the green barley powder is not particularly limited as long as it is in the range of 50 to 80 ° C., but the obtained granules are particularly excellent in dispersibility, handleability and ease of drinking. Therefore, it is more preferably 50-70°C, and particularly preferably 50-60°C. Since the temperature of the air to be supplied can be set in the fluidized bed granulator, for example, if it is desired to supply air at 50°C, the set temperature of the fluidized bed granulator should be 50°C.
本発明の製造方法においては、水を噴霧する方法として、連続噴霧と間欠噴霧のいずれであってもよい。連続噴霧とは、水の噴霧を開始してから、全量の水を噴霧し終わるまで、水の噴霧を一度も停止することなく噴霧し続ける噴霧方法のことをいう。間欠噴霧とは、水の噴霧を開始してから、全量の水を噴霧し終わるまでの間に、少なくとも一度は水の噴霧を停止する時間を設ける噴霧方法のことをいう。分散性、取扱性又は飲みやすさに特に優れた造粒物を得られる観点から、間欠噴霧の手法を用いて、加水状態を調整しながら進行することが好ましい。 In the production method of the present invention, the method of spraying water may be either continuous spraying or intermittent spraying. Continuous spraying refers to a spraying method in which water spraying is continued without stopping until the entire amount of water is sprayed from the start of water spraying. Intermittent spraying refers to a spraying method in which water spraying is stopped at least once between the start of water spraying and the completion of spraying of the entire amount of water. From the viewpoint of obtaining granules particularly excellent in dispersibility, handleability, or ease of drinking, it is preferable to proceed while adjusting the state of hydration using an intermittent spray technique.
本発明の製造方法においては、噴霧する水の量に特に制限はないが、噴霧する水の量の下限値としては、分散性、取扱性又は飲みやすさに特に優れた造粒物を得られる観点から、大麦若葉末の重量に対して３０重量％以上であることが好ましく、大麦若葉末の重量に対して３５重量％以上であることがより好ましく、大麦若葉末の重量に対して４０重量％以上であることがさらに好ましく、大麦若葉末の重量に対して４５重量％以上であることが特に好ましく、大麦若葉末の重量に対して５０重量％以上であることが最も好ましい。また、噴霧する水の量の上限値としては、乾燥時間を短縮して生産性を向上させる観点から、大麦若葉末の重量に対して３００重量％以下であることが好ましく、大麦若葉末の重量に対して２５０重量％以下であることがより好ましく、大麦若葉末の重量に対して２００重量％以下であることがさらに好ましく、大麦若葉末の重量に対して１５０重量％以下であることが特に好ましく、大麦若葉末の重量に対して１００重量％以下であることが最も好ましい。 In the production method of the present invention, the amount of water to be sprayed is not particularly limited. From the viewpoint, it is preferably 30% by weight or more based on the weight of the green barley powder, more preferably 35% by weight or more based on the weight of the green barley powder, and 40% by weight based on the weight of the green barley powder. % or more, particularly preferably 45% by weight or more, and most preferably 50% by weight or more relative to the weight of the green barley powder. In addition, the upper limit of the amount of water to be sprayed is preferably 300% by weight or less with respect to the weight of the young barley powder from the viewpoint of shortening the drying time and improving productivity. It is more preferably 250% by weight or less, more preferably 200% by weight or less with respect to the weight of the young barley powder, and particularly preferably 150% by weight or less with respect to the weight of the young barley powder. Preferably, it is 100% by weight or less based on the weight of young barley leaf powder.
本発明の製造方法においては、造粒工程を単回のみ行ってもよく、複数回行ってもよい。本発明においては、造粒工程が単回であっても分散性、取扱性又は飲みやすさに優れた造粒物を得ることができるため、生産性などの観点から、造粒工程は単回行うことがより好ましい。 In the production method of the present invention, the granulation step may be performed only once or may be performed multiple times. In the present invention, even if the granulation step is performed only once, a granulated product having excellent dispersibility, handleability, or ease of drinking can be obtained. It is more preferable to do so.
本発明の製造方法においては、流動させた大麦若葉末に対して水を噴霧する工程を行った後に、乾燥させて造粒物を得る工程（乾燥工程）を有する。乾燥時に供給する空気の温度としては特に制限はないが、得られる造粒物の分散性、取扱性又は飲みやすさが特に優れる観点及び乾燥時間を短縮する観点から、９０℃以上が好ましく、１００℃以上がより好ましく、１１０℃以上が特に好ましい。流動層造粒機では給気する空気の温度を設定できるので、例えば、９０℃の空気を供給したい場合には、流動層造粒機の設定温度を９０℃にすればよい。また、得られる造粒物の水分量は特に限定されないが、１０重量％以下が好ましく、８重量％以下がより好ましく、７重量％以下がさらに好ましく、６重量％以下が特に好ましく、５重量％以下が最も好ましい。 The production method of the present invention includes a step (drying step) of obtaining granules by drying after carrying out the step of spraying water on the fluidized young barley powder. The temperature of the air supplied during drying is not particularly limited, but from the viewpoint of particularly excellent dispersibility, handleability or ease of drinking of the obtained granules and from the viewpoint of shortening the drying time, it is preferably 90 ° C. or higher, and 100 ° C. °C or higher is more preferred, and 110°C or higher is particularly preferred. Since the temperature of the air supplied to the fluidized bed granulator can be set, for example, when it is desired to supply air at 90°C, the set temperature of the fluidized bed granulator should be 90°C. The water content of the resulting granules is not particularly limited, but is preferably 10% by weight or less, more preferably 8% by weight or less, even more preferably 7% by weight or less, particularly preferably 6% by weight or less, and 5% by weight. Most preferred are:
本発明の製造方法においては、上記工程により得られた造粒物について、必要に応じて得られた造粒物を分級や粉砕することにより造粒物の比重及び粒径を調製してもよい。例えば、得られた造粒物を篩過することにより、造粒物の比重及び粒径を調製してもよい。例えば、得られた造粒物について、篩を用いて、１０００μｍ以下となるように調製してもよく、８４０μｍ以下となるように調製してもよく、７１０μｍ以下となるように調製してもよい。なお、必要に応じて得られた造粒物の比重及び粒径を調製するとは、造粒物の比重や粒径を調製する必要のある場合にのみ調製することを意味するので、必要のない場合には調製しなくてよい。 In the production method of the present invention, the granules obtained by the above steps may be classified or pulverized as necessary to adjust the specific gravity and particle size of the granules. . For example, the specific gravity and particle size of the granules may be adjusted by sieving the obtained granules. For example, the obtained granules may be adjusted to 1000 μm or less, 840 μm or less, or 710 μm or less using a sieve. . It should be noted that adjusting the specific gravity and particle size of the granules obtained as necessary means that preparation is performed only when it is necessary to adjust the specific gravity and particle size of the granules, so it is not necessary. No need to prepare if necessary.
［３．大麦若葉末からなる造粒物の性質］
＜比重＞
本発明の大麦若葉末からなる造粒物は、比重が０．２９０ｇ／ｃｍ3以下であることを特徴とする。本発明における比重とは、容器内へ粉体を静かに充填した状態で計測した嵩密度（ゆるめ嵩密度）を意味し、例えば、粉体特性評価装置（パウダテスタ（Ｒ）ＰＴ－Ｘ；ホソカワミクロン株式会社）を用いて測定することができる。本発明の造粒物においては、比重０．２９０ｇ／ｃｍ3以下であることによって、分散性、取扱性又は飲みやすさに優れた造粒物を提供することができる。本発明の造粒物の比重としては０．２９０ｇ／ｃｍ3以下の範囲であれば特に制限されないが、比重の上限としては、分散性をより向上させる観点から、０．２８５ｇ／ｃｍ3以下が好ましく、０．２８０ｇ／ｃｍ3以下がより好ましく、０．２７０ｇ／ｃｍ3以下がさらに好ましく、０．２６０ｇ／ｃｍ3以下が特に好ましく、０．２５０ｇ／ｃｍ3以下が最も好ましい。本発明の造粒物の比重の下限値としては特に制限されないが、分散性をより向上させる観点から、０．１００ｇ／ｃｍ3以上が好ましく、０．１２０ｇ／ｃｍ3以上がより好ましく、０．１３０ｇ／ｃｍ3以上がさらに好ましく、０．１４０ｇ／ｃｍ3以上が特に好ましく、０．１５０ｇ／ｃｍ3以上が最も好ましい。
[3. Properties of Granules Consisting of Young Barley Leaf Powder]
<Specific gravity>
The granules of the young barley powder of the present invention are characterized by having a specific gravity of 0.290 g/cm 3 or less. The specific gravity in the present invention means the bulk density (loose bulk density) measured with powder gently filled in a container. company). The granules of the present invention having a specific gravity of 0.290 g/cm 3 or less can provide granules that are excellent in dispersibility, handleability, and ease of drinking. The specific gravity of the granulated product of the present invention is not particularly limited as long as it is in the range of 0.290 g/cm 3 or less, but the upper limit of the specific gravity is 0.285 g/cm 3 or less from the viewpoint of further improving dispersibility. It is preferably 0.280 g/cm 3 or less, more preferably 0.270 g/cm 3 or less, particularly preferably 0.260 g/cm 3 or less, and most preferably 0.250 g/cm 3 or less. Although the lower limit of the specific gravity of the granulated product of the present invention is not particularly limited, it is preferably 0.100 g/cm 3 or more, more preferably 0.120 g/cm 3 or more, more preferably 0.120 g/cm 3 or more, from the viewpoint of further improving dispersibility. It is more preferably 130 g/cm 3 or more, particularly preferably 0.140 g/cm 3 or more, and most preferably 0.150 g/cm 3 or more.
＜粒度分布＞
本発明の大麦若葉末からなる造粒物は、粒径３００μｍ以下の粒度分布が５０％以上であることを特徴とする。本発明の造粒物においては、粒径３００μｍ以下の粒度分布が５０％以上であることによって、分散性、取扱性又は飲みやすさに優れた造粒物を提供することができる。本発明における粒度分布とは重量基準の粒度分布を意味し、例えば、電動篩振動機（ＭＩＣＲＯ ＶＩＢＲＯ ＳＩＦＴＥＲ Ｍ－２；筒井理化学器機株式会社 ）を用いて測定することができる。
本発明の造粒物は、粒径３００μｍ以下の粒度分布が５０％以上の範囲であれば特に制限されないが、分散性、粉流れ、又は飲みやすさの観点から、粒径３００μｍ以下の粒度分布が６０％以上であることがより好ましく、７０％以上であることが特に好ましい。
<Particle size distribution>
The granules comprising young barley powder of the present invention are characterized by having a particle size distribution of 50% or more with a particle size of 300 μm or less. In the granules of the present invention, the particle size distribution of particles having a particle diameter of 300 μm or less is 50% or more, so that granules having excellent dispersibility, handleability, and ease of drinking can be provided. Particle size distribution in the present invention means weight-based particle size distribution, and can be measured, for example, using an electric sieve vibrator (MICRO VIBRO SIFTER M-2; Tsutsui Rikagakuki Co., Ltd.).
The granules of the present invention are not particularly limited as long as the particle size distribution with a particle size of 300 μm or less is in the range of 50% or more. is more preferably 60% or more, particularly preferably 70% or more.
また、分散性、粉流れ、又は飲みやすさの観点から、粒径１５０μｍ以下の粒度分布が１５％以上であることが好ましく、３０％以上であることがより好ましく、４０％以上であることがさらに好ましく、５０％以上であることが特に好ましく、６０％以上であることが最も好ましい。また、分散性、粉流れ、又は飲みやすさの観点から、粒径１０６μｍ以下の粒度分布が１５％以上であることが好ましく、３０％以上であることがより好ましく、４０％以上であることがさらに好ましく、５０％以上であることが特に好ましく、６０％以上であることが最も好ましい。また、分散性、粉流れ、又は飲みやすさの観点から、粒径１０６μｍ以上の粒度分布が３％以上であることが好ましく、５％以上であることがより好ましく、７％以上であることがさらに好ましく、１０％以上であることが特に好ましく、１５％以上であることが最も好ましい。 In addition, from the viewpoint of dispersibility, powder flow, or ease of drinking, the particle size distribution with a particle size of 150 μm or less is preferably 15% or more, more preferably 30% or more, and 40% or more. It is more preferably 50% or more, particularly preferably 60% or more, and most preferably 60% or more. In addition, from the viewpoint of dispersibility, powder flow, or ease of drinking, the particle size distribution with a particle size of 106 μm or less is preferably 15% or more, more preferably 30% or more, and 40% or more. It is more preferably 50% or more, particularly preferably 60% or more, and most preferably 60% or more. In addition, from the viewpoint of dispersibility, powder flow, or ease of drinking, the particle size distribution with a particle size of 106 μm or more is preferably 3% or more, more preferably 5% or more, and 7% or more. It is more preferably 10% or more, particularly preferably 15% or more, and most preferably 15% or more.
＜経口組成物＞
本発明の造粒物は、経口組成物として用いることができる。経口組成物の形態としては、特に制限されるものではなく、例えば、飲食品、医薬部外品、医薬品などが挙げられるが、大麦若葉末は青汁として摂取されることが多いことから、飲食品組成物として用いることが好ましい。飲食品組成物の形態としては、特に制限されるものではなく、例えば、機能性表示食品、特定保健用食品、健康食品などが挙げられる。
<Oral composition>
The granules of the present invention can be used as oral compositions. The form of the oral composition is not particularly limited, and examples thereof include food and drink, quasi-drugs, and pharmaceuticals. It is preferable to use it as a product composition. The form of the food and drink composition is not particularly limited, and examples thereof include food with function claims, food for specified health uses, and health food.
本発明の造粒物は、例えば、加工食品に添加して摂取するなどして用いることも可能だが、水などの液体に分散しやすいという特徴を有することから、粉末飲料として用いることが好ましい。粉末飲料とは、水や湯、牛乳、豆乳などの液体に混ぜて飲用に供する粉末状の加工食品のことを意味する。粉末飲料は、重量が軽く携行しやすいというメリットがある。 The granules of the present invention can be used, for example, by adding them to processed foods and ingesting them, but they are preferably used as powdered beverages because they are characterized by being easily dispersed in liquids such as water. A powdered beverage means a powdery processed food that is mixed with a liquid such as cold water, hot water, milk, or soybean milk for drinking. Powdered beverages have the advantage of being light in weight and easy to carry.
以下、本発明を実施例によりさらに詳細に説明するが、本発明はこれら実施例に限定されるものではなく、本発明の課題を解決し得る限り、本発明は種々の形態をとることができる。 The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the problems of the present invention can be solved. .
［大麦若葉末の製造］
大麦若葉として、背丈が約３０ｃｍで刈り取った大麦の地上部（葉及び茎）を用いた。これを水洗いし、付着した泥などを除去し、５－１０ｃｍ程度の大きさに切断する前処理を行った。前処理した大麦若葉を、９０－１００℃の熱湯で９０秒間－１２０秒間、１回のみブランチング処理し、その後、冷水で冷却した。続いて、得られた大麦若葉を、水分量が５重量％以下となるまで、乾燥機中で、２０分間－１８０分間、８０℃－１３０℃の温風にて乾燥させた。乾燥した大麦若葉を約１ｍｍの大きさに粗粉砕処理した。得られた大麦若葉を微粉砕処理することにより、メディアン径２０μｍの大麦若葉末を製造した。メディアン径についてはレーザー回折・散乱式粒度分布測定器（ＬＭＳ－３００；株式会社セイシン企業）により測定した。
[Production of green barley powder]
As young barley leaves, the above-ground parts (leaves and stems) of barley harvested at a height of about 30 cm were used. This was washed with water to remove adhering mud, etc., and cut into pieces of about 5-10 cm in size for pretreatment. The pretreated green barley leaves were blanched only once in hot water at 90-100° C. for 90-120 seconds and then cooled in cold water. Subsequently, the obtained young barley leaves were dried with warm air at 80° C. to 130° C. in a dryer for 20 minutes to 180 minutes until the water content was 5% by weight or less. Dried young barley leaves were coarsely pulverized to a size of about 1 mm. The obtained green barley leaves were pulverized to produce green barley powder with a median diameter of 20 μm. The median diameter was measured with a laser diffraction/scattering particle size distribution analyzer (LMS-300; Seishin Enterprise Co., Ltd.).
［大麦若葉末からなる造粒物の製造］
以下に記載する方法により、大麦若葉末からなる造粒物を製造した。原料の大麦若葉末としては、前記方法により製造した大麦若葉末を用いた。
[Production of Granules Consisting of Young Barley Leaf Powder]
Granules composed of young barley powder were produced by the method described below. As the raw barley grass powder, the young barley leaf powder produced by the above method was used.
＜実施例１＞
大麦若葉末を流動層造粒機に投入後、５５℃の空気を供給することによって大麦若葉末を流動化させた状態で、大麦若葉末の重量に対して７５重量％の水を間欠噴霧し、その後、１２０℃の空気を供給することにより乾燥させて実施例１の造粒物（水分量５重量％以下）を得た。
<Example 1>
After feeding the green barley powder into a fluidized bed granulator, the green barley powder was fluidized by supplying air at 55° C., and intermittently sprayed with 75% by weight of water based on the weight of the green barley powder. Then, it was dried by supplying air at 120° C. to obtain the granulated product of Example 1 (with a water content of 5% by weight or less).
＜実施例２＞
大麦若葉末を流動層造粒機に投入後、５５℃の空気を供給することによって大麦若葉末を流動化させた状態で、大麦若葉末の重量に対して５０重量％の水を間欠噴霧し、その後、１２０℃の空気を供給することにより乾燥させて実施例２の造粒物（水分量５重量％以下）を得た。
<Example 2>
After feeding the green barley powder into a fluidized bed granulator, the green barley powder was fluidized by supplying air at 55° C., and then intermittently sprayed with 50% by weight of water based on the weight of the green barley powder. Then, it was dried by supplying air at 120° C. to obtain a granulated product of Example 2 (with a water content of 5% by weight or less).
＜比較例１＞
大麦若葉末を押出し造粒機に投入後、スクリーン（１ｍｍスクリーンを使用）の目詰まりに注意しながら大麦若葉末の重量に対して１０－３０重量％の水を適宜加水して造粒し、棚式乾燥機にて乾燥温度を９０℃にして乾燥させ、比較例１の造粒物（水分量５重量％以下）を得た。
<Comparative Example 1>
After charging the young barley grass powder into an extrusion granulator, 10 to 30% by weight of water is appropriately added to the weight of the young barley grass powder to granulate, while taking care not to clog the screen (using a 1 mm screen), Drying temperature was set to 90° C. in a tray dryer to obtain granules of Comparative Example 1 (moisture content of 5% by weight or less).
＜比較例２＞
前記方法により製造した大麦若葉末（造粒なし）を比較例２とした。
<Comparative Example 2>
The green barley powder (without granulation) produced by the above method was used as Comparative Example 2.
［比重及び粒度分布の測定］
以下に記載する方法により、実施例及び比較例について比重及び粒度分布を測定した。
[Measurement of specific gravity and particle size distribution]
Specific gravity and particle size distribution were measured for Examples and Comparative Examples by the methods described below.
＜比重＞
粉体特性評価装置（パウダテスタ（Ｒ）ＰＴ－Ｘ；ホソカワミクロン株式会社）を用いて、被験物質を所定の高さから落下させて１００ｃｍ3のステンレス製容器に入れ、質量を測定することにより比重を測定した。測定結果を表１に示す。
<Specific gravity>
Using a powder property evaluation device (Powder Tester (R) PT-X; Hosokawa Micron Co., Ltd.), the test substance is dropped from a predetermined height, placed in a 100 cm 3 stainless steel container, and the specific gravity is measured by measuring the mass. It was measured. Table 1 shows the measurement results.
＜粒度分布＞
電動篩振動機（ＭＩＣＲＯ ＶＩＢＲＯ ＳＩＦＴＥＲ Ｍ－２；筒井理化学器機株式会社）を用いて粒度分布を測定した。測定結果を表２に示す。
<Particle size distribution>
The particle size distribution was measured using an electric sieve vibrator (MICRO VIBRO SIFTER M-2; Tsutsui Rikagakuki Co., Ltd.). Table 2 shows the measurement results.
［分散性の評価］
以下に記載する（１）及び（２）の方法により、実施例及び比較例について分散性を評価した。
[Evaluation of dispersibility]
Dispersibility was evaluated for Examples and Comparative Examples by methods (1) and (2) described below.
（１）水なじみの評価
（１）－１．水にサンプルを投与した際における分散性
１００ｍＬの水を入れたコップ（高さ１００ｍｍ、上部の直径７５ｍｍ、底部の直径５５ｍｍ）に各サンプル３ｇずつを静かに投入し、サンプルを投下してからサンプル全体が水に浸漬して水中に分散するまでの時間（液面に浮遊した状態から水中に沈むまでの時間）を分散時間として測定し、以下の基準にしたがって水なじみを評価した。結果を表３に示す。
＜基準＞
〇：分散時間が６０秒未満
×：分散時間が６０秒以上
(1) Evaluation of familiarity with water (1)-1. Dispersibility when administering the sample in water Gently put 3 g of each sample into a cup (height 100 mm, top diameter 75 mm, bottom diameter 55 mm) containing 100 mL of water, drop the sample and then sample The time required for the entire product to be immersed in water and dispersed in water (the time required for the product to float on the surface of the liquid until it submerged in water) was measured as the dispersion time, and the compatibility with water was evaluated according to the following criteria. Table 3 shows the results.
<Criteria>
○: Dispersion time less than 60 seconds ×: Dispersion time 60 seconds or more
表３から明らかなように、実施例１及び２の造粒物は、造粒していない大麦若葉末（比較例２）に比べて分散時間が短く、素早く水に分散することが明らかとなった。 As is clear from Table 3, the granules of Examples 1 and 2 have a shorter dispersion time than the non-granulated young barley powder (Comparative Example 2) and are quickly dispersed in water. rice field.
（１）－２．サンプルに水を投与した際における分散性
各サンプル３ｇずつを入れたコップ（高さ１００ｍｍ、上部の直径７５ｍｍ、底部の直径５５ｍｍ）に、水１００ｍＬを静かに注ぎ込んだ。その後、水面を観察し、以下の基準にしたがって粉浮きの有無を評価した。結果を表４に示す。
＜基準＞
有：サンプルの少なくとも一部が水面に浮いている
無：サンプルが水面に浮いていない（水中に分散又は沈んでいる）
(1)-2. 100 mL of water was gently poured into a cup (height: 100 mm, top diameter: 75 mm, bottom diameter: 55 mm) containing 3 g of each sample. After that, the surface of the water was observed, and the presence or absence of floating powder was evaluated according to the following criteria. Table 4 shows the results.
<Criteria>
Yes: At least part of the sample floats on the surface of the water No: The sample does not float on the surface of the water (dispersed or submerged in water)
表４から明らかなように、造粒していない大麦若葉末（比較例２）は粉浮きが認められたのに対して、実施例の造粒物に粉浮きは認められなかった。 As is clear from Table 4, floating powder was observed in the non-granulated green barley powder (Comparative Example 2), but no floating powder was observed in the granules of Examples.
（２）分散安定性の評価
１００ｍＬの水を入れた円柱状（直径７５ｍｍ）の透明なコップに各サンプル３ｇをそれぞれ投入し、マドラーを用いて１０回攪拌（攪拌速度は１～１．５回／秒）した。各サンプルは不溶性であるため、攪拌によって水中に一時的には分散するが、時間が経過すると徐々に沈降し、上の方に澄んだ部分（上澄み）ができる。攪拌を完了してから１分間静置した後、コップの中身を観察し、上澄みの高さ（分離距離）を測定し、以下の基準にしたがって分散安定性を評価した。分離距離が短いほど、サンプルが水に安定な状態で分散しており、分離しにくいことを意味する。測定結果を表５に示す。
＜基準＞
〇：分散距離が５ｍｍ未満
×：分散距離が５ｍｍ以上
(2) Evaluation of dispersion stability Put 3 g of each sample into a cylindrical (diameter 75 mm) transparent cup containing 100 mL of water and stir 10 times using a muddler (stirring speed 1 to 1.5 times / seconds). Since each sample is insoluble, it is temporarily dispersed in water by agitation, but it gradually settles over time, forming a clear portion (supernatant) at the top. After stirring was completed and allowed to stand still for 1 minute, the contents of the cup were observed, the height of the supernatant (separation distance) was measured, and the dispersion stability was evaluated according to the following criteria. A shorter separation distance means that the sample is dispersed in water in a stable state and is difficult to separate. Table 5 shows the measurement results.
<Criteria>
○: Dispersion distance is less than 5 mm ×: Dispersion distance is 5 mm or more
表５から明らかなように、実施例１及び２の造粒物は分散安定性が良いのに対して、比較例１の造粒物は分散安定性が悪いことが分かった。 As is clear from Table 5, the granules of Examples 1 and 2 have good dispersion stability, whereas the granule of Comparative Example 1 has poor dispersion stability.
（１）及び（２）の試験より、造粒していない大麦若葉末（比較例２）は水なじみが悪いこと、比較例１の造粒物は分散安定性が悪いことが分かった。一方、実施例１及び２の造粒物は水なじみと分散安定性が共に良く、分散性に優れることが分かった。 From the tests (1) and (2), it was found that the ungranulated young barley powder (Comparative Example 2) had poor compatibility with water, and the granulated product of Comparative Example 1 had poor dispersion stability. On the other hand, it was found that the granules of Examples 1 and 2 had good compatibility with water and good dispersion stability, and were excellent in dispersibility.
［のど越しの評価］
各サンプル３ｇを１００ｍＬの水を入れたコップに投入した。投入後、マドラーを用いて１０回攪拌（攪拌速度は１～１．５回／秒）した。その後すぐに各飲料を摂取し、以下の基準にてのど越しを評価した。結果を表６に示す。
＜基準＞
〇：飲料時にのどにイガイガを全く感じない又はイガイガをほとんど感じない
×：飲料時にのどにイガイガを感じる
[Evaluation of throat]
3 g of each sample was put into a cup containing 100 mL of water. After the addition, the mixture was stirred 10 times using a muddler (stirring speed: 1 to 1.5 times/second). Immediately thereafter, each drink was ingested, and throat passage was evaluated according to the following criteria. Table 6 shows the results.
<Criteria>
〇: No or almost no mussels in the throat when drinking ×: I feel mussels in the throat when drinking
表６から明らかなように、実施例の造粒物は飲料時のイガイガ感がなく飲みやすいものであったのに対して、比較例１の造粒物は飲料時のイガイガ感があり飲みにくいものであった。 As is clear from Table 6, the granules of Examples were easy to drink without giving a mushy feeling when drinking, whereas the granules of Comparative Example 1 had a mushy feeling when drinking and were difficult to drink. It was something.
［取扱性］
各サンプル３ｇをアルミニウムパウチの分包に充填した。得られたサンプル入り分包を用いて、分包開封時の粉舞い、コップへの投入時の粉流れについて基準にしたがって評価し、取扱性を確認した。結果を表７に示す。
＜基準＞
開封時の粉舞い
〇：分包の開封時に粉舞いが少ない
×：分包の開封時に粉舞いが多い
投入時の粉流れ
〇：コップに投入する際の粉流れがスムーズではない
×：コップに投入する際の粉流れがスムーズである
[Handleability]
3 g of each sample was packed into aluminum pouches. Using the obtained divided packages containing the samples, powder scattering at the time of opening the divided packages and powder flow at the time of putting into a cup were evaluated according to the standards, and handleability was confirmed. Table 7 shows the results.
<Criteria>
Powder fluttering when opening 〇: Little flour fluttering when opening the divided package ×: A lot of fluff fluttering when opening the divided packet Flowing powder when put in ○: Powder flowing when put into the cup is not smooth ×: In the cup Powder flow is smooth when feeding
表７から明らかなように、実施例の造粒物は大麦若葉末に比べて取扱性に優れることが分かった。 As is clear from Table 7, the granules of Examples were found to be superior in handleability to the green barley powder.
［結果の総括］
上述した試験により、本発明の製造方法によって得られた造粒物（実施例１及び２）は、分散性、のど越し、取扱性がいずれも優れていた。一方、大麦若葉末からなる造粒物であっても、本発明とは異なる製造方法によって得られた造粒物（比較例１）は、取扱性は優れているが、分散性及びのど越しは悪かった。また、造粒していない大麦若葉末（比較例２）は、のど越しは優れているが、分散性及び取扱性は悪かった。したがって、本発明の製造方法によって得られた造粒物は、分散性、のど越し、取扱性に優れたものであることが明らかとなった。
[Summary of results]
According to the above tests, the granules obtained by the production method of the present invention (Examples 1 and 2) were excellent in all of dispersibility, throat flowability, and handleability. On the other hand, even if the granules consist of green barley powder, the granules obtained by a production method different from the present invention (Comparative Example 1) are excellent in handleability, but have poor dispersibility and smoothness. It was bad. On the other hand, non-granulated young barley powder (Comparative Example 2) was excellent in throat, but poor in dispersibility and handleability. Therefore, it was revealed that the granules obtained by the production method of the present invention are excellent in dispersibility, smoothness, and handleability.
本発明の製造方法に基づけば、大麦若葉末を含有し、かつ、賦形剤などを実質的に含有しないにもかかわらず、分散性、取扱性又は飲みやすさに優れた造粒物を製造することができ、粉末飲料形態の青汁などの飲食品に供することができるため、本発明の産業上の有用性は高い。 According to the production method of the present invention, granules containing barley grass powder and substantially free of excipients and the like are produced which are excellent in dispersibility, handleability or ease of drinking. The present invention is highly industrially useful because it can be used in foods and drinks such as green juice in the form of powdered beverages.
Claims (1)
大麦若葉を乾燥及び粉砕することによりメディアン径３０μｍ以下である大麦若葉末を得る工程と、
得られた大麦若葉末を流動層造粒機に投入し、５０－８０℃の空気を供給することによって流動化させた大麦若葉末に水を噴霧した後、乾燥させて造粒物を得る工程と、を有し、
前記造粒物の比重が０．２９０ｇ／ｃｍ3以下であり、かつ、粒径３００μｍ以下の粒度分布が５０％以上であることを特徴とする、大麦若葉末からなる造粒物の製造方法。 A method for producing a granule made of barley grass powder,
a step of obtaining green barley powder having a median diameter of 30 μm or less by drying and pulverizing the green barley leaves;
A step of putting the obtained green barley powder into a fluid bed granulator, supplying air at 50 to 80° C. to fluidize the green barley powder, spraying water on the green barley powder, and then drying to obtain granules. and
A method for producing granules comprising barley grass powder, characterized in that the granules have a specific gravity of 0.290 g/cm 3 or less and a particle size distribution of 300 μm or less in a particle size distribution of 50% or more.
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| PCT/JP2021/036015 WO2023026503A1 (en) | 2021-08-26 | 2021-09-29 | Method for producing granulated product made of young barley leaf powder |
| TW111107535A TW202308527A (en) | 2021-08-26 | 2022-03-02 | Method for producing granulated product made of young barley leaf powder |
| JP2022055065A JP2023033086A (en) | 2021-08-26 | 2022-03-30 | Method for producing granule composed of barley young leaf powder |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005073557A (en) * | 2003-08-29 | 2005-03-24 | Nippon Flour Mills Co Ltd | Green leaf granule and method for producing the same |
| JP2006121930A (en) * | 2004-10-27 | 2006-05-18 | Q'sai Co Ltd | Plant powder and method for producing the same |
| JP2006166776A (en) * | 2004-12-15 | 2006-06-29 | Nippon Flour Mills Co Ltd | Beverage, granulated product, and method for producing the granulated product |
| JP2019201629A (en) * | 2018-05-17 | 2019-11-28 | 大正製薬株式会社 | Solid material |
| JP2020061983A (en) * | 2018-10-18 | 2020-04-23 | 日本薬品開発株式会社 | Manufacturing method of granulated article of dried powder squeezed from wheat and barley young leaf |
| JP6727576B1 (en) * | 2020-03-16 | 2020-07-22 | 日本薬品開発株式会社 | Food and drink composition of dried barley dry powder granules and method for producing the same |
| JP2021000047A (en) * | 2019-06-24 | 2021-01-07 | 佐藤食品工業株式会社 | Granulated powder tea leaves and method for producing the same |
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005073557A (en) * | 2003-08-29 | 2005-03-24 | Nippon Flour Mills Co Ltd | Green leaf granule and method for producing the same |
| JP2006121930A (en) * | 2004-10-27 | 2006-05-18 | Q'sai Co Ltd | Plant powder and method for producing the same |
| JP2006166776A (en) * | 2004-12-15 | 2006-06-29 | Nippon Flour Mills Co Ltd | Beverage, granulated product, and method for producing the granulated product |
| JP2019201629A (en) * | 2018-05-17 | 2019-11-28 | 大正製薬株式会社 | Solid material |
| JP2020061983A (en) * | 2018-10-18 | 2020-04-23 | 日本薬品開発株式会社 | Manufacturing method of granulated article of dried powder squeezed from wheat and barley young leaf |
| JP2021000047A (en) * | 2019-06-24 | 2021-01-07 | 佐藤食品工業株式会社 | Granulated powder tea leaves and method for producing the same |
| JP6727576B1 (en) * | 2020-03-16 | 2020-07-22 | 日本薬品開発株式会社 | Food and drink composition of dried barley dry powder granules and method for producing the same |
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| WO2023026503A1 (en) | 2023-03-02 |
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