JP3430126B2 - Production method of wheat young leaf powder - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing young barley leaf powder. More specifically, the present invention relates to a method for producing young barley leaf powder which retains the active ingredient naturally contained in young barley leaf without being lost and is excellent in storage stability and palatability.

[0002]

BACKGROUND ART Wheat young leaves are rich in vitamins, minerals, dietary fiber, etc., adsorb harmful substances, improve the intestinal environment,
Suppression of cholesterol absorption, prevention of postprandial blood glucose spikes,
It has attracted attention as a material for health foods that has effects such as activation of superoxide dismutase (SOD). When the young barley leaves are used as a material for health foods, the young barley leaves are mainly powdered from the young barley powder (Patent No. 25443).
02) or squeezed or extracted young leaves of barley or their dry powders (JP-A-11-75791).
No. gazette).

In order to effectively utilize the components contained in the natural young barley leaf, it is preferable to use the young barley leaf powder which holds more dietary fiber, vitamins and the like. However, wheat barley leaf powder is also altered by the enzymes contained in the barley barley leaf (eg, chlorophyllase, peroxidase, polyphenol oxidase, etc.) (for example, the bright green color of the barley barley leaf), as in the production of juice from barley barley leaf. In order to prevent fading, blanching is required, which causes a problem that components such as vitamins, minerals and chlorophyll contained in natural young wheat leaves are lost due to elution and thermal decomposition.

[0004]

Therefore, there is a need for a method for producing a young barley leaf powder which retains the active ingredient naturally contained in the young barley leaf and is excellent in storage stability and palatability.

[0005]

[Means for Solving the Problems] The inventors of the present invention have lost various active ingredients such as vitamins, minerals, and chlorophyll in the conventional wheat leaf powder produced by branching young barley leaves. I focused on that. Therefore, while retaining these active ingredients, and a method for producing wheat barley powder with excellent storage stability and palatability, after intensive investigation, by performing intermittent steaming treatment with steam as blanching treatment, More active ingredients such as vitamins (especially water-soluble vitamins) and minerals are retained compared with the young wheat barley powder, and the bright green fading of the young barley leaves and the change in flavor do not occur, and storage stability The present invention has been completed by discovering that young barley leaf powder having excellent palatability is produced.

The present invention relates to a method for producing young barley leaf powder which retains the active ingredient contained in natural young barley leaf and is excellent in storage stability and palatability.

That is, the present invention relates to a method for producing young barley leaf powder, comprising: a) a step of washing the harvested young barley leaf; b) a treatment of steaming the washed young barley leaf with steam and a treatment of cooling the steamed barley young leaf. And c) drying the obtained young barley leaves; and d) crushing the dried young barley leaves.

Preferably, the steaming treatment is 20 to
The treatment for 40 seconds and cooling is performed so that the temperature of the young barley leaf becomes 60 ° C. or lower.

More preferably, said step b) comprises 2-5
Repeated times.

The present invention will be described in detail below.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The raw material for the young barley leaf powder of the present invention is not particularly limited, but specifically, young leaves of barley such as barley, wheat, rye, oats, pigeon barley, Italian ryegrass, and Italian ace ( Hereinafter referred to as barley young leaves) is used. Preferably, these young barley leaves are harvested from the beginning of division to the early stage of heading (height is about 20 to 40 cm), and more preferably young barley leaves are used. These young barley leaves are preferably treated immediately after harvesting, and if it takes time before treatment, they can be stored by means known to those skilled in the art, such as cold storage, in order to prevent deterioration thereof.

According to the present invention, young barley leaves are washed with water or the like to remove mud and the like, and drained, and then, if necessary,
It is cut into a suitable size (for example, 10 cm) and subjected to blanching.

Conventionally, hot water treatment or steaming treatment with continuous steam (continuous steaming treatment) has been used for the blanching treatment, but this loses the active ingredient contained in the young barley leaves. Therefore, in the present invention, a step of repeating steaming treatment of young wheat leaves with steam and cooling treatment under normal pressure or under pressure (intermittent steaming treatment) is adopted.

In the intermittent steaming treatment, the steaming treatment with steam is preferably carried out for 20 to 40 seconds, more 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, vaporization cooling with hot air, vaporization cooling with a combination of hot air and cold air Are used. Of these, evaporative cooling in which hot air and cold air are combined is preferable. Such a cooling treatment is performed so that the product temperature of the young barley leaves is preferably 60 ° C. or lower, more preferably 50 ° C. or lower, and most preferably 40 ° C. or lower.

When the conventional continuous steaming treatment is carried out for a long time (150 seconds or more), the green color fades during the steaming treatment (branching treatment). However, even if the intermittent steaming treatment is repeated 10 times, Discoloration of young barley leaves does not occur during blanching, enabling blanching treatment for a substantially long time,
The enzyme responsible for fading is completely inactivated. In addition, if this step is performed only once, the enzyme involved in the fading is not completely inactivated, while if this step is repeated 6 times or more, the components of the natural wheat barley leaf start to be lost. To produce green barley leaf powder rich in nutrients such as vitamins, vitamins, minerals and chlorophyll, the intermittent steaming process requires 2 steps.
It is preferred to repeat ~ 5 times.

Subsequently, the blanching-treated young barley leaves can be dried so that the water content is 10% or less, preferably 5% or less. This drying step 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 is preferably 40 ° C to 80 ° C, more preferably 55 ° C.
It can be carried out at a temperature and for a time such that the young barley leaves are not discolored by heating at 60 to 65 ° C.

The dried young barley leaves can be crushed by any method commonly used by those skilled in the art using, for example, a crusher, a mill, a blender, a stone mill and the like. The crushed young barley leaves are sieved if necessary, and, for example, 30 to
Those that pass through 250 mesh can be used as young barley leaf powder. If the particle size is smaller than that of 250 mesh, it is difficult to handle the green barley powder during further processing, and the particle size is 3
If it is larger than that of 0 mesh, there is a risk that uniform mixing of young barley leaf powder with other food materials may be hindered.

The wheat barley leaf powder thus obtained can be sterilized, if necessary, by any technique commonly used by those skilled in the art, such as air flow sterilization, high-pressure steam sterilization, and heat treatment.

The barley green leaf powder produced by performing the intermittent steaming treatment as described above is compared with the barley green leaf powder obtained by blanching by the conventional continuous steam treatment, for example, vitamins, It is rich in active ingredients naturally contained in young wheat leaves such as minerals and chlorophyll. For example, the young barley leaf powder obtained by the present invention is usually double or more in total carotene and usually in vitamin B1 in comparison with the barley young leaf powder produced by hot water treatment as a blanching treatment. 5 times or more, usually 100 for Vitamin C
More than twice, usually more than twice in calcium, more than twice more in potassium, and more than twice more in chlorophyll (total chlorophyll).

[0020]

The following examples are for purposes of illustration and are not intended to limit the invention.

(1) As a raw material for producing young barley leaf powder without blanch treatment, young leaves of Nijo barley cut at a height of about 30 cm were used. This was washed with water to remove the attached mud and the like. Then, in a dryer so that the water content is 5% or less, hot-air drying was performed at 60 ° C. for 10 hours, followed by crushing with a crusher, and crushed with 200 mesh to an extent that 90% of the powder passed through to obtain a bulk powder. And

(2) The blanching treatment is hot water treatment,
Production of young barley leaf powder (Comparative Example 1) As a raw material, young leaves of Nijo barley cut at a height of about 30 cm were similarly used. This was washed with water to remove the attached mud and the like. Then 0.75% sodium chloride and 0.75% sodium hydrogen carbonate (both by weight)
10 for a preheated aqueous solution containing
~ 20 % by volume of young barley leaf is added and 3 at 90 ~ 100 ° C
It was blanched for a minute. Then, the young barley leaves subjected to the blanching treatment were immediately immersed in cold water at 2 to 7 ° C. for 5 minutes to be cooled, and the young barley leaves were centrifuged for 30 seconds to dehydrate some water. The thus-obtained young barley leaves were dried in a drier so that the water content was 5% or less.
After drying with warm air at ℃ for 6 hours, pulverize with a pulverizer and
Comparative Example 1 was a young barley leaf powder obtained by crushing 00 mesh to the extent that 90% of it passed.

(3) Production of young barley leaf powder in which the blanching treatment is a continuous steaming treatment with steam (Comparative Example 2) Young barley leaves washed with water in the same manner as in Comparative Example 1 were fed using a belt-type steamer. , Various times listed in Table 1 (30, 6
After continuous steaming treatment (0, 90, 120, 150, 180 seconds), it was vaporized and cooled. Then, the steamed barley young leaves are dried in a dryer at 60% so that the water content is 5% or less.
It was dried with warm air at 10 ° C for 10 hours. Next, the dried young barley leaves were pulverized to the extent that 90% of the 200 mesh passed, and the barley green powder powders obtained were designated as Comparative Examples 2.1 to 2.6, respectively.

(4) Production of young barley leaf powder in which blanching treatment is intermittent steaming treatment with steam (Example) In the same manner as in Comparative Example 2 except that steam treatment was conducted intermittently. Was manufactured. That is, the washed young barley leaves were steamed for 30 seconds using a zoning type steamer, and then evaporatively cooled so that the temperature of the young barley leaves became 50 ° C or lower. The step consisting of this steaming treatment and cooling treatment is repeated 2 to 6 times, and the obtained young barley leaves are dried in a dryer at 60 ° C. for 6 hours with warm air so that the water content is 5% or less.
Wheat leaf powder obtained by crushing 0 mesh to such an extent that 90% of it passed was taken as Examples 1.1 to 1.5.

Table 1 shows the bulk powder, Comparative Example 1 and Comparative Example 2.1.
-2.6, and Examples 1.1-1.5, and the presence or absence (degree) of bright green fading of young wheat leaves that occurred during blanching were evaluated as follows and shown in Table 1. It was ◯: Discoloration of young wheat leaves was not recognized. Δ: The young barley leaves were slightly discolored. X: Young barley leaves discolored.

(5) Storage stability test The storage stability of the above-mentioned bulk powder, Comparative Example 1, Comparative Examples 2.1 to 2.6, and Examples 1.1 to 1.5 was confirmed by the green color of wheat barley leaf powder. It was evaluated by observing the degree of fading. That is, after sterilizing each of the produced barley leaf powder, it is enclosed in an aluminum pack, left to stand in an incubator at a temperature of 40 ° C. and a humidity of 70 to 75% for 1 month, and then cooled (10
The color was visually compared with that stored at (° C). The degree of fading was evaluated as follows. ◯: No fading is observed. Δ: Some fading is observed. X: Fading is recognized.

The results are shown in the column of presence or absence of fading (after warm storage) in Table 1 together with the presence or absence of fading occurring during blanching.

[0028]

[Table 1]

As shown in Table 1, in Comparative Example 2.5 and Comparative Example 2.6 subjected to continuous steaming treatment, the green color of young barley leaves faded during blanching, but the intermittent steaming treatment of the present invention was performed. Then, the green color of young wheat leaves did not fade during the treatment.

Further, the presence or absence of fading in Table 1 (after storage under heating)
As also shown in the column, the green barley of the young barley leaf powder (bulk powder) which was not subjected to the blanching treatment was observed in both the cold storage and the warm storage.

On the other hand, the blanching-treated young barley leaf powder showed a slight fading in Comparative Example 2.1 which was subjected to continuous steaming treatment, and also in Comparative Example 2.2, but intermittent steaming was performed. No discoloration was observed in any of the treated wheat leaf powders.

These results show that even if the steaming treatment with steam deactivates the enzyme causing the fading and the steaming treatment time is substantially the same (Comparative Example 2.2 and Example 1.1),
It is shown that the intermittent steaming treatment is more effective in deactivating the enzyme. In the products in which fading was observed, changes in odor and taste were observed in proportion to the degree of fading, which impaired the commercial value.

(6) Component Analysis Table 2 shows the results of component analysis of the bulk powder and the young barley powder powders of Comparative Example 1, Comparative Example 2.3 and Example 1.2 obtained by the above method. The analysis method of items and the unit of numerical values are as follows. Moisture: Drying under reduced pressure, weight% Total carotene: High performance liquid chromatography, mg / 100
g Vitamin B1: High performance liquid chromatography, mg / 10
0g Total Vitamin C: High Performance Liquid Chromatography, mg / 10
0 g calcium: potassium permanganate volumetric method, mg / 10
0g Potassium: Atomic absorption spectrophotometry, mg / 100g Total chlorophyll: Absorptiometry, mg / 100g

[0034]

[Table 2]

From the results shown in Table 2, the barley leaf powder of the present invention differs in the content of its components as compared with the barley leaf powder produced by the conventional method, and like the bulk powder, vitamins, minerals, and It was shown to contain a large amount of chlorophyll.

[0036]

As described above, the young barley leaf powder produced by using the intermittent steaming treatment does not show the fading seen during the hot water treatment and the continuous steaming treatment, and further has the same quality as that of the conventional wheat leaf powder. By comparison, young wheat leaves retained water-soluble components naturally contained, and were excellent in storage stability and palatability. INDUSTRIAL APPLICABILITY The present invention provides a method for producing young barley leaf powder, which retains vitamins, minerals, chlorophyll, and the like of natural young barley leaf and has excellent storage stability and palatability.

Continuation of the front page (56) References JP-A-60-217855 (JP, A) JP-A-3-108469 (JP, A) JP-A-59-154935 (JP, A) Patent 2544302 (JP, B2) (JP 58) Fields surveyed (Int.Cl. ⁷ , DB name) A23B ⁷ /00-9/34 A23L 1/212-1/218 A23L 1/27-1/308 JISST file (JOIS)

Claims (3)

(57) [Claims] 1. A method for producing a young barley leaf powder, which comprises: a) a step of washing the harvested barley leaf; b) steaming the washed barley leaf with steam and cooling the steamed barley leaf. C) drying the obtained barley leaf; and d) crushing the dried barley leaf. 2. The method according to claim 1, wherein the steaming treatment is carried out for 20 to 40 seconds, and the cooling treatment is carried out so that the temperature of the young barley leaves is 60 ° C. or lower. 3. The step b) is repeated 2 to 5 times,
The method according to claim 1 or 2.