JP3706628B1 - Granulated products containing processed wheat leaves - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a granulated product containing a processed wheat leaf product excellent in water dispersibility.
SOLUTION: A granulated product containing a processed wheat leaf (A), a hemicellulose (B), an indigestible dextrin (C) having a weight average molecular weight of 300 to 1200, and an indigestible oligosaccharide (D). And
The dry weight of 100 parts by weight of (A) is 0.1-15 parts by weight of (B), 5-90 parts by weight of (C), and 1-20 parts by weight of (D). Granules that are contained in proportions and that the total amount of (A), (B), (C), and (D) is 40 to 100% by mass in terms of dry mass Stuff.
[Selection figure] None

Description

  The present invention relates to a granulated product containing a processed wheat leaf product. More specifically, the present invention relates to a granulated product having excellent water dispersibility, which is used in processed foods using wheat leaves.

  Wheat leaf dry powder (hereinafter referred to as wheat leaf powder) and extract powder are health foods, especially in the form of beverages called “green juice”, for the purpose of replenishing dietary fibers and minerals that are often lacking in modern people. As widely used. Various methods for producing wheat powder and extract powder (hereinafter collectively referred to as wheat powder etc.) have been proposed for the purpose of improving the texture and palatability and stabilizing the quality. (See Patent Document 1).

  However, when this wheat leaf powder is used for food, for example, it has poor operability in food processing, it is difficult to take in powder as it is, and when it is used in beverage forms such as green juice, it forms lumps. There are problems such as easy and poor dispersibility. In order to solve these problems, it is conceivable to granulate the powder, but in general, the wheat leaf powder is difficult to granulate, and even when combined with an excipient, etc., a granulated product of a predetermined size It is difficult to get.

  To date, several reports have been made on granulated products of young wheat powder (Patent Documents 2 to 6). However, many of them are granulated products with relatively high hardness obtained by forcibly granulating, and thus cannot be said to have excellent dispersibility. For example, in Patent Document 4, green leafy vegetable powder pulverized after drying and young cereal powder pulverized after drying, without adding any additives, a predetermined granular shape, granular shape, or the like can be obtained. It is described to form. Patent Document 5 describes that a granulated product for chewing that is excellent in texture and chewy can be obtained by extruding wheat leaf powder under specific conditions.

  Patent Document 6 aims to obtain a granulated product having good dispersibility in water. In Patent Document 6, the barley young leaves blanched for dye fixation are cut and dried, and the dried barley young leaves chips are pre-ground into coarse particles. In a pressure-resistant casing to be blasted, foods obtained by colliding coarse particles to pulverize to 0.3 μm to 5.0 μm at which plant cell walls are destroyed, and granulating the pulverized fine particles to a particle size that is easy to dissolve in water Is described. However, this food (granulated product) has to destroy the cell wall of young barley leaves in order to improve water solubility, and further, equipment is necessary to obtain the fine particles, and the fine particles However, there are problems such as poor operability at the time of granulation because it is very fine compared to normal wheat leaves.

Thus, the present condition is that the granulated material excellent in the dispersibility to water is hardly examined. Therefore, a novel granulated material containing wheat young leaves having excellent dispersibility in water is demanded.
JP-A-2-295462 Japanese Patent No. 30080180 JP 2002-226 A JP 2003-299461 A JP 2003-250495 A JP 2003-23998 A

  An object of the present invention is to provide a granulated product containing a processed wheat leaf product, which is excellent in water dispersibility. Another object of the present invention is to provide a food product comprising the granulated product.

  The inventors of the present invention have intensively studied a granulated product excellent in water dispersibility. As a result, it is possible to obtain a granulated product with excellent dispersibility in water by containing a specified percentage of processed wheat leaf, hemicellulose, indigestible dextrin having a specific molecular weight, and indigestible oligosaccharide. As a result, the present invention has been completed.

  The granulated product of the present invention contains a processed wheat young leaf (A), hemicellulose (B), an indigestible dextrin (C) having a weight average molecular weight of 300 to 1200, and an indigestible oligosaccharide (D). The dry weight of 100 parts by weight of (A) is 0.1-15 parts by weight of (B), 5-90 parts by weight of (C), and 1-20 parts by weight of (D). It is contained in a proportion, and the total amount of (A), (B), (C), and (D) is contained so as to be 40 to 100% by mass in terms of dry mass.

  The granulated product of the present invention further contains lactic acid bacteria (E).

  The food of the present invention comprises the above granulated product.

  The granulated product of the present invention is excellent in water dispersibility. By using this granulated product instead of the young wheat leaf powder, which has been poorly dispersible in water, the dispersibility of wheat young leaf powder in water can be improved. It is possible to provide a liquid food such as a drink. The granulated product of the present invention is further excellent in storage stability. The granulated product of the present invention is also used as a granule for use in foods, particularly beverages.

  Hereinafter, the granulated product of the present invention and foods comprising the granulated product will be described in detail. However, the present invention is not limited to the following description, and various modifications are possible within the scope of the claims which can be understood by those skilled in the art.

  The granulated product of the present invention comprises a processed wheat young leaf product (A), hemicellulose (B), an indigestible dextrin (C) having a weight average molecular weight of 300 to 1200, and an indigestible oligosaccharide (D) in a specific ratio. It contains and can contain lactic acid bacteria (E) and other components (F) as needed. First, the components contained in the granulated product of the present invention will be described.

(A) Wheat young leaf processed product The wheat young leaf processed product (hereinafter sometimes referred to as component A) contained in the granulated product of the present invention is a powder obtained by drying young leaves of barley, wheat, rye, buckwheat and other wheat. Dried powder, juice obtained by squeezing before drying, dried juice powder obtained by drying the juice, extract obtained by extraction with water or an organic solvent, extract powder obtained by further drying the extract, etc. Say.

  As a wheat young leaf used as a raw material of the processed wheat young leaf, for example, a wheat young leaf harvested from the start of tilling to the heading start (about 20 to 40 cm in height) is used. The harvested wheat leaves are usually washed with water, cut into an appropriate length (eg, 10 cm), and then brunched to prevent material deterioration (green discoloration or flavor change) as necessary. (Hot water) treatment, microwave treatment, etc. From the viewpoint of nutrient retention, blanching is preferably performed in a short time.

  In the case of a dry powder, the powder is dried and powdered so that the water content is 5% by mass or less. Drying is preferably performed by freeze-drying or low-temperature heat drying at 90 ° C. or lower (for example, hot air drying). The pulverization is performed by a pulverization method commonly used by those skilled in the art so that the average particle size of the obtained powder is preferably 10 to 300 μm, more preferably 20 to 200 μm. As described above, the dried powder of wheat young leaves obtained as described above is dried powdered under conditions that do not squeeze the wheat young leaves and do not impair the nutrients. Contains ingredients as they are. Furthermore, this dry powder is rich in dietary fiber, most of which is insoluble dietary fiber.

  In order to obtain the juice of young wheat leaves, by means of fragmenting plants such as slices and shreds commonly used by those skilled in the art, for example, the young wheat leaves are put on a mixer, juicer, blender, mass colloider, etc. The young leaves can be slurried into a thick bowl (liquid and solid suspension) and separated into solid and liquid by centrifugation, filtration, etc. to obtain wheat juicy juice. Or you may squeeze, after slicing a wheat young leaf directly or after fragmenting. The juice thus obtained can be dried in the same manner as in the case of the dry powder to obtain a dry powder of the juice.

  The extract of young wheat leaves is extracted by adding an extraction solvent usually used by those skilled in the art such as water and ethanol solution to the young wheat leaves, and heating the extract as necessary. Wheat leaf extract powder is obtained by dry powdered wheat leaf extract.

(B) Hemicellulose The hemicellulose (hereinafter sometimes referred to as B component) contained in the granulated product of the present invention is a generic name for polysaccharides that are present in a plant cell wall in combination with cellulose. Obtained by processing. Depending on the type of sugar, it is classified into xylan, β-glucan, xyloglucan, mannan and the like. Hemicellulose is also classified according to its extraction process. By adding alkali to the water-insoluble "hemicellulose A" contained in the precipitate formed by neutralizing with acetic acid after extraction from the plant body, and ethanol. There are water-soluble “hemicellulose B” contained in the resulting precipitate, and “hemicellulose C” contained in the resulting precipitate when the residue remaining after alkaline extraction from the plant body is extracted with sodium hydroxide solution and neutralized. In the present invention, water-soluble hemicellulose B is preferably used from the viewpoints of granulation properties and dispersibility in water.

(C) Indigestible dextrin having a weight average molecular weight of 300 to 1200 One of the essential components of the granulated product of the present invention is an indigestible dextrin having a weight average molecular weight of 300 to 1200 (hereinafter referred to as C component). ). This indigestible dextrin is contained for the purpose of improving granulation property and improving dispersibility in water. The indigestible dextrin is water-soluble and has a low viscosity in an aqueous solution, and can be obtained, for example, by processing starch derived from potato, corn, tapioca, or wheat. Indigestible dextrin derived from tapioca is preferably used. From the viewpoint of improving granulation and further improving dispersibility in water, indigestible dextrin having a weight average molecular weight of 400 to 1000 is preferred.

(D) Indigestible oligosaccharide The indigestible oligosaccharide (hereinafter sometimes referred to as D component) contained in the granulated product of the present invention is an oligosaccharide that is difficult to be digested by digestive enzymes in the human digestive tract. Specifically, homo-oligosaccharides such as xylo-oligosaccharide, and hetero-oligosaccharides such as galactosyl sucrose, soybean oligosaccharide, transfer galacto-oligosaccharide, fructooligosaccharide, lactulose, raffinose, palatinose oligosaccharide and the like can be mentioned. Of these, fructooligosaccharides are preferable from the viewpoint of the palatability and storage stability of the obtained granulated product.

(E) Lactic acid bacterium The granulated product of the present invention preferably contains a lactic acid bacterium (hereinafter sometimes referred to as E component) from the viewpoint of nutrition. Specific examples of such lactic acid bacteria include sporic lactic acid bacteria such as Bacillus coagulans, Bifidobacterium longum, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus helveticas, Lactobacillus delbroiki Subspecies such as Streptococcus thermophilus. Preferably, it is a spore-forming lactic acid bacterium. It is preferable to coat the lactic acid bacteria from the point of low loss during processing or storage. Lactic acid bacteria are generally difficult to granulate, but the granulated product of the present invention can contain lactic acid bacteria.

(F) Other component The granulated material of this invention contains other components (henceforth F component) other than the component of said (A)-(E) as needed. Examples of such F component include dry powders or extract powders derived from plant materials other than young wheat leaves, royal jelly, vitamins, proteins, peptides, amino acids, calcium, chitosan, lecithin, or additives commonly used in food by those skilled in the art. Etc.

  Examples of the dry powder or extract powder derived from plant materials other than the young wheat leaves include dry powders and extract powder derived from plant materials that can be used as so-called “green juice” such as kale, ashitaba, and mulberry leaves.

  Additives can appropriately contain, for example, the following depending on the purpose: excipients, extenders, binders, thickeners, emulsifiers and the like are formed into the shape of the granulated product of the present invention. It can be included for the purpose of improving the moldability. Minerals such as coral calcium can be included for the purpose of nutritional support, and a well-balanced food composition can be obtained. Furthermore, coloring agents, flavors, food additives, sugar alcohols (reduced maltose, xylitol, erythritol, etc.), seasonings and the like can be included to improve the palatability of the food composition of the present invention.

(Granulated product of the present invention and food containing the granulated product)
The granulated product of the present invention comprises the above-mentioned processed wheat leaf (component A), hemicellulose (component B), indigestible dextrin (component C) having a weight average molecular weight of 300 to 1200, and indigestible oligosaccharide (component D) ) At a specific ratio, and may contain lactic acid bacteria (E component) and other components (F component) as necessary.

  The A component to the D component in the granulated product of the present invention are 0.1 to 15 parts by mass, preferably 0.5 to 10 parts by mass of the B component, with respect to 100 parts by mass of the dry mass of the A component; 5 to 90 parts by mass, preferably 5 to 70 parts by mass; and D component 1 to 20 parts by mass, preferably 3 to 20 parts by mass. The composition in which the components A to D are mixed within such a range has good granulation properties and can be easily granulated.

  When content of the said B component is less than 0.1 mass part, it cannot granulate and the dispersibility to water also worsens. When it exceeds 15 mass parts, the dispersibility to water worsens. When content of the said C component is less than 5 mass parts, granulation is inadequate and the dispersibility to the water of the obtained granulated material also worsens. If it exceeds 90 parts by mass, granulation is not possible. When content of the said D component is less than 1 mass part, granulation is inadequate and the dispersibility to the water of the obtained granulated material also worsens. When it exceeds 20 mass parts, granulation is inadequate and the dispersibility to the water of the obtained granulated material is also inadequate.

  The granulated product of the present invention is further contained so that the total amount of components A to D is 40 to 100% by mass, preferably 50 to 100% by mass in terms of dry mass. When the total amount of the A component to the D component is less than 40% by mass, granulation cannot be performed, and the dispersibility in water also deteriorates.

  When the E component is contained in the granulated product of the present invention, the content of the E component is preferably 0.0001% by mass or more and less than 8% by mass in the granulated product. In addition, the lactic acid bacteria of E component may be granulated by mixing with the above A component to D component, or may be directly applied after previously obtaining a granulated product containing A component to D component. Good. In either case, a granulated product having excellent water dispersibility can be obtained. It is preferable to give directly to the granulated material in that the lactic acid bacteria are less likely to be inactivated.

  The granulated product of the present invention is used as a food. The form of the food is not particularly limited. For example, the granulated product may be used as it is as a granular (fine granular) food. This granular food is useful in that it is easier to ingest compared to wheat young leaf powder. Furthermore, it may be added to a paste-like, liquid (water, hot water, milk, etc.) or candy-like food, or may be mixed with other solid food. In particular, since the above granulated product is excellent in water dispersibility, it is preferably used for liquid foods such as beverages and seasonings as preparations for addition to liquid products. For example, by adding the above granulated product to water, a beverage or the like in which wheat young leaves are uniformly dispersed can be easily prepared. If necessary, for example, capsules such as hard capsules and soft capsules, tablets, pills, or the like, or tea bags may be used. Moreover, in the case of a tea bag shape etc., you may drink after leaching an ingredient.

  The granulated product of the present invention is excellent in water dispersibility and storage stability. This granulated product is used as food. In particular, by using the granulated product for beverages, it is possible to provide a beverage in which wheat young leaves are uniformly dispersed. Conventionally, the wheat leaf powder alone has been insufficient in water dispersibility. Furthermore, for the purpose of improving dispersibility, it is difficult to obtain a granulated product even if it is granulated with wheat young leaf powder alone or in combination with an excipient, etc. When obtained, the desired dispersibility was not obtained. Therefore, especially when used for beverage forms such as green juice, the young wheat leaves cannot be uniformly dispersed, which is inconvenient. This invention provides the granulated material which solves the said subject.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, it cannot be overemphasized that it is not restrict | limited to a following example.

(Example 1: Preparation of food)
Wheat leaf powder (powder having an average particle size of about 100 μm, Toyo Shinyaku Co., Ltd.), hemicellulose (Nippon Food Chemical Co., Ltd.), xylooligosaccharide (Suntory Ltd.), fructooligosaccharide (Meiji Seika Co., Ltd.), reduced maltose (Co., Ltd.) Hayashibara Shoji Co., Ltd., dextrin, water-soluble dietary fiber (indigestible dextrin having a weight average molecular weight of 600: Matsutani Chemical Industry Co., Ltd.), lactic acid bacteria powder (coated, Cell Biotech), coral calcium, and matcha Were mixed in the amounts shown in Table 1, and fluidized bed granulation was performed to prepare three types of foods, Granule Food Preparation Examples 1 and 2 and Comparative Preparation Example 1.

(1) Evaluation of water dispersibility Prepare 5 samples each of 3 g of the three types of granulated food obtained in Example 1 above, add each sample to 150 mL of water, and stir for 30 seconds. The dispersibility was evaluated according to the following criteria.

(Evaluation criteria for dispersibility)
Uniformly distributed: 3 points Partial precipitation is observed: 2 points Most are precipitated: 1 point

  The total value of 5 samples of each food was 15 points in Food Preparation Examples 1 and 2 and 11 points in Comparative Preparation Example 1. Thus, the foodstuffs of food preparation examples 1 and 2 containing all the components (A) to (D) were superior in water dispersibility and almost no precipitation was observed.

(Example 2: Preparation of food)
Wheat leaf powder (powder with an average particle size of about 100 μm, Toyo Shinyaku Co., Ltd.), hemicellulose (Nihon Shokuhin Kako Co., Ltd.), water-soluble dietary fiber (indigestible dextrin having a weight average molecular weight of 600: Matsutani Chemical Industry Co., Ltd.) , Fructooligosaccharides (Meiji Seika Co., Ltd.), lactic acid bacteria powder (coated, Cell Biotech), reduced maltose (Hayashibara Corporation), coral calcium, and indigestible dextrin having a weight average molecular weight of 1600 (derived from corn) Indigestible dextrin, Matsutani Chemical Industry Co., Ltd.) was mixed in the amounts shown in Table 2 below, and fluidized bed granulation was carried out to produce 8 types of granule food preparation example 3 and comparative preparation examples 2-8. A food was prepared. The granulation property, dispersibility in water, and storage stability of the seven types of food products obtained in Food Preparation Example 3 and Comparative Preparation Examples 2 to 7 were evaluated by the following methods. Furthermore, the palatability of the three types of foods obtained in Food Preparation Example 3, Comparative Preparation Example 4 and Comparative Preparation Example 8 was evaluated by the following method. The results are also shown in Table 2.

(1) Evaluation of granulation property The obtained food was visually observed and evaluated according to the following criteria:
The size of the granules obtained is sufficient and the amount is larger than the amount of powder: ○
Although granulated, the amount of granules obtained is small compared to the amount of powder: △
It is not granulated and remains in powder form: ×

(2) Evaluation of water dispersibility Evaluation was carried out using the same method as in Example 1. In the above method, when the total score is 13 points or more, the water dispersibility is good, and when the total score is 10 to 12, the water dispersibility is insufficient, and Δ is 10 points. In the case of less than, it was set as x because water dispersibility was bad.

(3) Evaluation of Storage Stability Each 3 g of food was put in an aluminum pouch and sealed, and then stored at 40 ° C. for 1 month. After the storage period, the food taken out of the aluminum pouch was visually compared with the food stored in a cool and dark place (about 4 ° C.) and evaluated according to the following criteria:
There is no particular change compared to food stored in a cool and dark place, and there is no difference in moisture absorption: ○
Slight moisture absorption compared to food stored in a cool and dark place: △
Significant moisture absorption compared to food stored in a cool and dark place: ×

(4) Evaluation of palatability A beverage was prepared by dissolving 3 g of the three types of food obtained in Food Preparation Example 3, Comparative Preparation Example 4 and Comparative Preparation Example 8 in 150 mL of water. Each beverage was sampled by 5 female panelists to select the most preferred beverage. The beverages with the largest number of respondents who answered that they were most preferable were evaluated as ○, Δ, and × in order.

  From the results shown in Table 2, the wheat leaf powder (component A), hemicellulose (component B), water-soluble dietary fiber (indigestible dextrin having a weight average molecular weight of 600, component C), and indigestible oligo from food preparation example 3 It can be seen that a food containing a predetermined amount of sugar (component D) can be easily granulated and is excellent in dispersibility and storage stability. Moreover, almost no precipitation was observed.

  On the other hand, many foods of Comparative Preparation Examples 2 to 7 that do not satisfy the scope of the present invention cannot be granulated, and all of them are insufficiently dispersible in water. That is, since the food of Comparative Preparation Example 2 did not contain the C component, the granulation property was insufficient, and the dispersibility of the resulting granulated product in water was also poor. Since the food of Comparative Preparation Example 3 had a high content of component C, it could not be granulated and the dispersibility in water was insufficient. Since the foodstuff of the comparative preparation example 4 has high content of D component, granulation property is inadequate and the dispersibility to the water of the obtained granulated material was also inadequate. Since the foodstuff of the comparative preparation example 5 did not contain B component, it was not able to granulate and the dispersibility to water was also bad. The food of Comparative Preparation Example 6 had good granulation, and the content of component B was high, so the dispersibility in water was poor. Since the food of Comparative Preparation Example 7 had a low content of component C, it could not be granulated and the dispersibility in water was poor. In addition, regarding the storage stability, the foods of Comparative Adjustment Examples 3 and 4 tended to be inferior.

  Regarding palatability, the food of Food Preparation Example 3 was superior to the foods of Comparative Preparation Examples 4 and 8. The opinion that the sweetness of the foodstuff of food preparation example 3 was especially moderate was obtained.

  The granulated product of the present invention is excellent in water dispersibility. Therefore, liquid foods such as beverages in which wheat young leaves are uniformly dispersed can be provided. The granulated product of the present invention is used as a granule for use in foods, particularly beverages.

Claims (3)

It was granulated by fluidized bed granulation method containing a processed wheat leaf product (A), hemicellulose (B), an indigestible dextrin (C) having a weight average molecular weight of 600 , and an indigestible oligosaccharide (D) . A granulated product,
The dry weight of 100 parts by weight of (A) is 0.1-15 parts by weight of (B), 5-90 parts by weight of (C), and 1-20 parts by weight of (D). Granules that are contained in proportions and that the total amount of (A), (B), (C), and (D) is 40 to 100% by mass in terms of dry mass Stuff.   Furthermore, the granulated material of Claim 1 containing lactic acid bacteria (E).   A food comprising the granulated product according to claim 1 or 2.