JP2023114788A - Dry powder of wheat green leaf juice as beverage composition for green juice and method for improving taste of such beverage composition - Google Patents

Abstract

To provide a beverage composition for green juice, which is dry powder of wheat green leaf juice and is tasty and easy-to-drink even though made of wheat green leaves.SOLUTION: Dry powder of wheat green leaf juice as a beverage composition for green juice is made from at least one of the variety of wheat chosen from among Satonosora, Shiroganekomugi and Fukusayaka. The method for making the dry powder of wheat green leaf juice as a beverage composition for green juice tasty, has a squeezing step to squeeze wheat green leaf for extracting juice, and the variety of wheat is at least one chosen from among Satonosora, Shiroganekomugi and Fukusayaka.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a food and drink composition for green juice made from dry powder of freshly squeezed wheat leaf juice and a method for enhancing palatability of the food and drink composition.

Barley young leaf powder is widely used as a raw material for so-called "green juice" for the purpose of supplying nutrients such as vitamins and minerals. The dry powder obtained by squeezing the young barley leaves has better digestion and absorption of nutrients than the dry powder of the young barley leaves because the cell walls of the barley leaves are destroyed by squeezing. Young barley leaves, which are superior in taste, texture and aroma compared to kale, bamboo grass, etc. there is On the other hand, young wheat leaves have small leaves and high fibrous content, so they are not actively used as raw materials for green juice, and green juice as young wheat leaf powder has not become popular among general consumers.

In Patent Document 1, crushed plant powder (plant powder) and squeezed dried powder of young leaves are squeezed with 1 to 40 parts by weight of the dried squeezed product with respect to 20 parts by weight of the plant powder, preferably with 20 parts by weight of the plant powder. It is described that mixed granulation at a weight ratio of 2 to 20 parts by weight of the dried juice gives a powdered vegetable drink with good dispersibility and smoothness when swallowed.

Patent Document 2 describes that the aojiru food product contains green leaf powder and/or green leaf juice and white cloud ear powder, so that it becomes a granulated product of a drink that is good for the throat.

Patent Document 3 describes that green leaf granules obtained by granulating green leaf powder and vegetables and/or fruit juices are used to produce a highly nutritious and delicious green juice food. .

Patent Document 4 describes that young barley leaf powder having a good texture and flavor can be produced by adjusting the particle size of the mesophyll crushed product of the young barley leaf within a certain range.

JP 2009-27926 A JP 2006-166776 A Japanese Patent No. 3769274 Japanese Patent No. 3560939

The invention of Patent Document 1 describes beverage granules in which young wheat leaves, young pigeon barley leaves, young barley leaves, Angelica keiskei, and alfalfa are each substituted as the squeezed dry powder. However, no evaluation test has been conducted when young wheat leaves are used as the dry squeezed powder, and it cannot be said that the dry powder of young wheat leaves is sufficient as a food and drink composition for green juice.

In the invention of Patent Document 2, there is a description of the pulverized and dried powder of young wheat leaves as the green leaf powder, but the use of young wheat leaves as the squeezed dry powder is not evaluated. It could not be said that it was sufficient as a food and drink composition for soup.

In the invention of Patent Document 3, although the pulverized dry powder of young wheat leaves is described, the use of young wheat leaves as the squeezed dry powder is not evaluated. It could not be said that the product composition was sufficient.

In the invention of Patent Document 4, although there is a description of the pulverized and dried powder of young wheat leaves, the use of young wheat leaves as the squeezed dry powder is not evaluated. It could not be said that the product composition was sufficient.

The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a delicious and easy-to-drink green juice composition for green juice, which is made from dry powder of young wheat leaves. aim.

That is, the present invention includes the following inventions.
[Invention 1]
A food and drink composition for green juice, which is a dry powder of young leaf juice squeezed from wheat, wherein the wheat variety is at least one variety selected from Satonosora, Shirogane wheat, and Fukusayaka. thing.
[Invention 2]
The food and drink composition for green juice according to Invention 1, wherein the wheat variety is Satonosora.
[Invention 3]
The food and drink composition for green juice according to invention 1, wherein the wheat variety is white wheat.
[Invention 4]
The food and drink composition for green juice according to Invention 1, wherein the wheat variety is Fukusayaka.
[Invention 5]
A functional food or drink containing the food or drink composition for green juice according to any one of Inventions 1 to 4.
[Invention 6]
A method for enhancing the palatability of a green juice food and drink composition made of dry powder of young wheat leaf juice,
Having a squeezing step of squeezing young wheat leaves,
A method characterized in that the wheat variety is at least one variety selected from Satonosora, Shirogane wheat, and Fukusayaka.
[Invention 7]
The method according to invention 6, wherein the wheat variety is Satonosora.
[Invention 8]
The method according to invention 6, wherein the wheat variety is white wheat.
[Invention 9]
The method according to invention 6, wherein the wheat variety is Fukusayaka.

The food and drink composition for green juice and the method for enhancing the palatability of the food and drink composition for green juice of the present invention provide excellent taste and texture of green juice in spite of the use of young wheat leaves. Therefore, it is possible to provide green juice to consumers who have been reluctant to eat green juice without any problems, thereby increasing the green juice market.

In order to solve the above problems, the present inventors have made extensive studies and found that the bitterness, harshness, and grassy smell peculiar to green juice can be reduced by using the squeezed powder of young wheat leaves and selecting the variety. The present invention was completed based on the finding that the sweetness is reduced and the sweetness is felt strongly. The food and drink composition for aojiru (green juice) of the dry powder of freshly squeezed wheat leaf juice according to the present invention will be described in detail below. However, the present invention is not intended to be limited to the configurations described below.

[Food and drink composition for green juice of young wheat leaf juice dry powder]
In the green juice food and drink composition of the present invention, at least one wheat variety selected from ``Satonosora'', ``Shirogane wheat'', and ``Fukusayaka'' is used as a raw material for the dry powder of fresh wheat juice. It is also very easy to drink.

In the food and drink composition for green juice of the present invention, the green leaves of wheat before maturity, preferably the green leaves of wheat from the tillering initiation stage to the earing stage (generally referring to stems and leaves) are preferably mechanically processed. Wheat young leaf juice obtained by squeezing without heat denaturation by means and removing coarse solids is used. Prior to the squeezing step, the green leaves of barley before maturity can be sterilized with a disinfectant such as sodium hypochlorite and then squeezed. Next, the obtained young wheat leaf juice is adjusted to about pH 5 to 9, and pulverized by a method such as spray drying or freeze drying that does not substantially give heat denaturation, and the dry powder of young wheat leaf juice used in the present invention is obtained. get

The food and drink composition for green juice of the present invention is optionally selected from the group of excipients, extenders, binders, thickeners, emulsifiers, colorants, flavors, food additives, and seasonings. At least one additive can be further added. For example, excipients such as dextrin, cyclodextrin, lactose, starch, maltose, maltitol, glucose, fructose, and food fillers can be added as necessary.

The food and drink composition for green juice of the present invention can contain additives for formulation other than the above additives. Examples of such pharmaceutical additives include ascorbic acid, biotin, calcium pantothenate, carotene, niacin, pyridoxine hydrochloride, riboflavin, sodium pantothenate, thiamine hydrochloride, tocopherol, vitamin A, vitamin B ₁₂ , vitamin D, and the like. Vitamins; Sodium phosphates such as sodium metaphosphate, sodium phosphate, sodium pyrophosphate, and trisodium phosphate; Preservatives such as calcium sorbate, benzoic acid, parahydroxybenzoic acid ester, and sodium benzoate; gum arabic, tragacanth , sodium alginate, methyl cellulose, carboxymethyl cellulose, calcium alginate, calcium silicate, mannitol, sorbitol, lactose, soluble starch, amino acids, glucose, fructose, sucrose, honey, fatty acid esters, silicon dioxide and the like.

The food and drink composition for green juice of the present invention can be incorporated into foods, processed foods, beverages, pharmaceuticals, or quasi-drugs. The food and drink composition for green juice according to the present embodiment is nutritious and contains a large amount of dietary fiber, so it can be used for nutritional support and improvement of intestinal function. In addition, the food and drink composition for green juice according to the present embodiment can be provided as a functional food and drink. Functional foods and drinks include foods for specified health uses, foods with nutrient function claims, foods with function claims, foods for the elderly, health supplements (balanced nutritional foods, supplements), and the like.

[Cultivation method of young wheat leaves]
Seeds of each wheat variety were sown sequentially so that they could be distinguished in the field. In order to make the degree of growth uniform, the depth of the soil was set to about 2 cm at the time of sowing. Young leaves of wheat were harvested from the stage of tillering to the stage of complete panicle. At this time, the yield per unit area, the ratio of young leaves and stems, etc. were confirmed.

[Method for producing dry powder of young wheat leaves]
The dry powder of young wheat leaves is produced by concentrating the juice of young wheat leaves to a predetermined solid content concentration by low-temperature concentration, and then spray-drying or freeze-drying the concentrate. This is to produce a squeezed dry powder while retaining the flavor and nutritional value of fresh raw wheat grass. The same method was used to produce dry powders of freshly squeezed wheat leaves in the following examples.

Taste is one of the five senses, and physiologically, "sweetness, sourness, saltiness, bitterness, and umami" are the basic tastes (five tastes). However, in order to increase consumer preference for green juice, not only the balance of the five senses of taste (sweetness, sourness, saltiness, bitterness, and umami), but also aroma, texture, and color that appeals to the eye must be considered. Comprehensive evaluation is important. EXAMPLES Hereinafter, the present invention will be described in more detail and specifically with reference to examples, but the present invention is not limited to the following examples.

[About sensory test]
In the sensory test, a preliminary test was conducted to confirm the tendency of taste among the varieties, and multiple varieties with good taste were selected. In this test, the palatability of the cultivars selected in the preliminary test was evaluated in more detail, and cultivars with good taste were selected. As the sensory test, sensory test 1 (preliminary test 1, main test 1) and sensory test 2 (preliminary test 2, main test 2) were performed. One cultivar was selected from five cultivars in sensory test 1, and four cultivars were added to the one cultivar selected in sensory test 1 in sensory test 2 and tested. Subjects were healthy adults who received explanations from an experienced person who was qualified for the sensory test in both the preliminary test and the main test.

In the preliminary test, "taste" was divided into 5 categories of "sweet", "salty", "bitter", "sour", and "umami", and the intensity of each taste was ranked as 3, 2, and 1 in descending order of intensity. It was scored and the trend of taste was confirmed. Regarding the taste of each sample, comprehensive taste evaluation was performed with a 5-point scale of likes or dislikes. In the preliminary test, we confirmed the taste tendency and selected several varieties with good taste.

In this test, wheat varieties selected in the preliminary test were used to select varieties with good taste. An evaluation method was performed by using one breed as a standard specimen and comparing it with other specimens. "Aroma (fragrance of young leaves)", "Color (vividness of green)", "Taste (sweetness, lack of harshness, lack of bitterness, strength of taste, richness)", and "texture (good texture)" , good mouthfeel, degree of powderiness, good aftertaste, good throat)” are each in seven stages (7: very good, 6: good, 5: somewhat good, 4: same, 3: Slightly bad, 2: bad, 1: very bad). Comprehensive evaluation (high degree of palatability) was evaluated by summing the average values of all the items of aroma, color, taste and texture.

[Sensory test 1]
(Cultivation of wheat varieties and method for producing young wheat leaf juice)
Five varieties of wheat (Norin No. 61, Iwainodaichi, Chikugoizumi, Minaminokaori, and Nishinokaori) were sown sequentially in a managed field so that they could be distinguished. In order to make the degree of growth uniform, the depth of the soil was set to about 2 cm at the time of sowing. Young leaves of wheat were harvested from the tillering initiation stage to the earing stage, and the young leaves that had grown to a plant height of 25 cm to 35 cm were harvested.

After washing 3 to 6 kg of the harvested young wheat leaves, they were put into a juicer machine and crushed and squeezed. The squeezed liquid obtained by squeezing was added with dextrin and spray-dried to obtain 300 to 900 g of dried squeezed powder. The dried powders obtained by squeezing the five varieties of wheat were subjected to preliminary test 1 and main test 1.

(Preliminary test 1)
In the preliminary test 1, 150 ml of tap water (10° C. to 15° C.) was added to 3 g of dry powder of young wheat leaf juice of 5 varieties of wheat, and each solution was used as a test sample. Each of the 5 specimens was placed in a cup with the name of the assigned cultivar upside down as A, B, C, D, O, and subjected to a sensory test. A sensory test was conducted by 12 people.

Subjects were randomly tested for taste one by one. For the tasting procedure, rinse the mouth with water and spit it out, then put the test sample in the mouth, immediately spread it over the entire surface of the tongue and taste it well before spitting it out. Next, rinse the mouth with water and spit it out, then put the next sample in the mouth, immediately spread it over the entire surface of the tongue, and then spit it out. This operation was repeated, and tests were conducted for A to E. This operation was repeated 2-3 times. For the evaluation, the "taste" was divided into five items: "sweet", "salty", "bitter", "sour", and "umami", and the strength of each taste was evaluated as 3, 2, and 1 in descending order of strength. did. The taste of each sample was comprehensively evaluated on a 5-point scale based on whether it liked or disliked (high preference).

(Results and discussion of preliminary test 1)
The average value of each item of taste and the average value of comprehensive taste evaluation (taste evaluation) were evaluated by Cochrane's Q test. The five varieties of dry powder of young wheat leaves had a significant difference of P<0.01 in the five taste items of "sweetness", "saltyness", "bitterness", "sourness" and "umami". Taste evaluation was also significantly different with P<0.02. Therefore, the taste items of each breed can be distinguished, and the taste tendency of each breed can be discriminated. Norin No. 61, Nishino Kaori, and Minamino Kaori had a high "taste evaluation" of 2.50, which is a comprehensive evaluation of taste among the five varieties.

In the preliminary test 1, the taste tendency of each of the five samples was evaluated by the average value of each of the five taste items, and the overall taste evaluation (taste evaluation) was also evaluated by the average value. Taste tendencies were confirmed for each variety by evaluation of five taste items. Iwainodaichi and Chikugoizumi had strong sweetness, but also strong salty, bitter, and sour tastes. Compared to these two varieties, Norin No. 61, Nishino Kaori, and Minamino Kaori tended to have less sweetness and stronger umami, and the "taste evaluation" for all three varieties was as high as 2.50. The cultivars used in this test were three cultivars, Norin No. 61, Nishino Kaori, and Minamino Kaori, based on comprehensive taste evaluation.

(Main test 1)
In this test 1, 150 ml of tap water (10 ° C. to 15 ° C.) was added to 3 g of dry powder of young wheat leaves squeezed from 3 varieties of wheat (Norin No. 61, Nishino Kaori, Minamino Kaori), and the powder was dissolved. Each solution was used as a sample. used. Each of the 3 specimens was placed in a cup with the names of the assigned cultivars turned down, A, B, and C, and subjected to a sensory test. Of the three samples, Norin No. 61, which was evaluated as having a strong bitterness in the preliminary test, was used as standard sample A. A sensory test was conducted by 13 people.

The test subjects compared and evaluated the standard specimen A and the comparative specimens B and C with respect to "aroma", "color", "taste" and "texture". Each comparison was evaluated on a 7-point scale.

For the tasting procedure, rinse the mouth with water and spit it out, then put the test sample in the mouth, immediately spread it over the entire surface of the tongue and taste it well before spitting it out. After rinsing with water and spitting out, it was evaluated how far the next control sample was from the standard sample A for each test item. Each item was scored on a scale of 7, with the standard being 4, and each item on the sensory test inspection table was checked. Taste comparison was repeated three times in succession for each item, and was carried out using the same tasting procedure as above. For the evaluation of each item of taste, the average value of the total scores obtained three times was used as the evaluation score, and for the comprehensive evaluation, the total evaluation score of the average values of all the items was used.

(Results and discussion of this test 1)
The total evaluation points for "fragrance and color" were 7.41 for Nishino Kaori and 7.15 for Minamino Kaori, which were lower than Norin No. 61. In the item of "taste", Kaori Nishino was 4.21 and Kaori Minamino was 4.33 in the item "Lack of harshness", and Kaori Nishino was 4.59 in the item of "Lack of bitterness", Kaori Minamino was 4.51 and Norin No. 61. However, the total score for all items of "taste" was 19.87 for Nishino Kaori and 20.23 for Minamino Kaori, which was about the same as 20.00 for Norin No. 61, which was almost the same result as the preliminary test. . Minami-no-kaori had a good "texture" only for the "flouriness" item, and the total score for all items of "texture" was 19.49, which was worse than Norin No. 61 (total score of 20 points). Comprehensive evaluation” was also low at 46.87 (total score of No. 61: 48 points). Nishino Kaori had a total score of 21.15 for all items of "texture" and a comprehensive evaluation of 48.44, which was higher than Norin No. 61. However, when the "t-test (10% two-tailed test)" was performed on the overall evaluation, no significant difference was found (see Table 2). As a result of the main test 1, three varieties of Norin No. 61, Nishino kaori, and Minamino kaori had good taste as in the preliminary test.

[Sensory test 2]
Sensory test 2 was conducted by adding other wheat varieties based on the results of sensory test 1. Preliminary test 2 and main test 2 of sensory test 2 were conducted in the same manner as the test method for sensory test 1.

(Cultivation of wheat varieties and method for producing young wheat leaf juice)
Five varieties of wheat (Kaori Nishino, Fukusayaka, Yumenokaori, Satonosora, and Shirogane Komugi) were sown in order so that they could be distinguished from each other in a managed field. In order to make the degree of growth uniform, the depth of the soil was set to about 2 cm at the time of sowing. Young leaves of wheat were harvested from the tillering start stage to the earing stage, and the young leaves that had grown to a plant height of 25 cm to 35 cm were harvested.

After washing 3 to 5 kg of the harvested young wheat leaves, they were put into a juicer machine and crushed and squeezed. The squeezed liquid obtained by squeezing was added with dextrin and spray-dried to obtain 300 to 700 g of dried squeezed powder. The obtained dried powders of the 5 varieties of wheat were subjected to preliminary test 2 and main test 2.

(Preliminary test 2)
In the preliminary test 2, 150 ml of tap water (10° C. to 15° C.) was added to 3 g of dry powder of young wheat leaves of 5 varieties of wheat, and each solution was used as a test sample. Each of the 5 specimens was placed in a cup with the name of the assigned cultivar upside down as A, B, C, D, O, and subjected to a sensory test. A sensory test was conducted by 20 people. The tasting procedure and evaluation were carried out in the same manner as in Preliminary Test 1.

(Results and discussion of preliminary test 2)
Cochrane's Q test was used to evaluate the average value of each taste item and the average value of the comprehensive evaluation of taste (taste evaluation). Five varieties of dry powder of young wheat leaves were significant with P < 0.01 to P < 0.001 for the five taste items of "sweetness", "salty", "bitter", "sour", and "umami". There was a difference and it became distinguishable. The mean value of the taste evaluation also showed a significant difference of P<0.01, making it possible to rank them. Therefore, from each item of taste, it is possible to distinguish by breed as in the previous time, and to confirm the tendency of taste. Kaori Nishino had the lowest overall taste evaluation of 2.72, probably because it was evaluated as being less sweet, and Kaori Yumeno was evaluated as having a strong bitterness, and the overall evaluation was slightly lower at 2.83. Cultivars with high taste evaluation were 3.11 for Fukusayaka, which has strong sweetness, sourness, and umami, 2.94 for Shirogane wheat, which has slightly sweet and strong umami, and 2.89 for Satonosora, which has strong salty taste.

(Main test 2)
In Test 2, the three varieties of wheat selected in Preliminary Test 2, Fukusayaka, Shirogane-komugi and Satonosora, were compared in detail to select the best-tasting variety.

In this test 2, 150 ml of tap water (10° C. to 15° C.) was added to 3 g of dried powder of young wheat leaves squeezed from 3 varieties of wheat (Fukusayaka, Shirogane wheat, Satonosora), and each solution was used as a sample. did. Each of the 3 specimens was placed in a cup with the names of the assigned cultivars turned down, A, B, and C, and subjected to a sensory test. Of the three specimens, the fukusayaka, which was evaluated to have a strong bitterness in the preliminary test, was used as the standard specimen A. The sensory test was conducted on 22 healthy adults who had been continuously drinking green juice for two years or longer, and who had received explanations from an experienced person who was qualified for the sensory test. The tasting procedure and evaluation were performed in the same manner as in Preliminary Test 2.

(Results and discussion of this test 2)
The evaluation points for the item "fragrance/color" are as low as 3.95 for Satonosora and 3.73 for Shiogane-komugi in the item of "fragrance", and 4.32 for Satonosora and 4.35 for Shiogane-komugi in the item of "color". was expensive. The total evaluation points for "aroma and color" were as high as 8.27 for Satosora and 8.08 for Shirogane wheat. In the preliminary test 2, the evaluation was good in the order of Fuchsayaka, Shirogane wheat, and Satonosora, but in the main test 2, the total evaluation score of the "taste" item was 19.74 for Shirogane wheat, which was lower than 19.94 for Satonosora. This is considered to be due to the effects of the items "absence of bitterness", "strength of taste" and "body" which were not included in the items of the preliminary test 2. The evaluation points for the item "texture" were 20.79 for Satonosora and 20.61 for Shirogane wheat, which were higher than Fukusayaka (20 points in total) (see Table 4).

In the sensory test 2, Satonosora had the highest comprehensive evaluation score of 49.00, and a t-test (10% two-sided test) showed a significant difference. In the sensory test 2, satonosora gave the best results as dried powder of young wheat leaves, followed by shirogane wheat and fukusayaka in that order. It was also clarified that there is a difference in taste depending on the cultivar when the dry powder of young wheat leaves is drunk as aojiru. In addition, in the component analysis of the dried juice powder of the young leaves of Satonosora, Shiogane wheat, and Fukusayaka, it was confirmed that all cultivars have relatively high potassium content and total chlorophyll content, and are suitable for green juice ( not published).

The food and drink composition for green juice of the dry powder of young wheat leaves of the present invention and the method for enhancing the palatability of the food and drink composition can be suitably used for food, health food and drink, and the like.

Claims (9)

A food and drink composition for green juice, which is a dry powder of freshly squeezed wheat leaf juice, wherein the wheat variety is at least one variety selected from Satonosora, Shirogane wheat, and Fukusayaka. Composition. 2. The food and drink composition for green juice according to claim 1, wherein the wheat variety is Satonosora. 2. The food and drink composition for green juice according to claim 1, wherein the wheat variety is white wheat. 2. The food and drink composition for green juice according to claim 1, wherein the wheat variety is Fukusayaka. A functional food or drink containing the food or drink composition for green juice according to any one of claims 1 to 4. A method for enhancing the palatability of a green juice food and drink composition made of dry powder of young wheat leaf juice,
Having a squeezing step of squeezing young wheat leaves,
The method, wherein the wheat variety is at least one variety selected from Satonosora, Shirogane wheat, and Fukusayaka. 7. The method of claim 6, wherein the wheat variety is Satonosora. 7. The method of claim 6, wherein the wheat variety is white wheat. 7. The method according to claim 6, wherein the wheat variety is Fukusayaka.