JP4763749B2 - Ground turmeric powder and food and drink using the same - Google Patents

Description

The present invention relates to ground turmeric powder that can be used in foods and drinks, and has a odor and taste unique to turmeric, and foods and drinks using the same.

  Turmeric is a ginger family plant that has long been used to improve liver function and maintain health. In particular, in recent years, in addition to liver disease, attention has been focused on having an effect of improving symptoms such as hypertension, hyperlipidemia, diabetes, aging prevention, intestinal regulation and the like, and the demand as a health food is increasing. In this way, ground turmeric powder is a crude drug material with various functions, but because it is a ground product of plant tissue, it has a poor texture, and it is difficult to take due to its unique smell and taste. In this case, the flavor was adversely affected and it was difficult to ingest continuously as a food.

In order to overcome such problems, attempts have been made to improve the taste of turmeric. For example, Patent Document 1 (Japanese Patent Laid-Open No. 2004-161679) masks the bitter taste of herbal medicines such as turmeric by adding caramel, but this method adds an extra substance. Patent Document 2 (Japanese Patent Laid-Open No. 2000-228966) reduces the bitter taste of turmeric by extracting turmeric with an organic solvent, but this does not ingest all the components of turmeric, but the function of turmeric described above. You cannot fully enjoy sex. Patent Documents 3 to 7 (JP 2007-191905, JP 11-299444, JP 10-295324, JP 10-084908 and JP 08-214825) reduce the bitter taste of turmeric by fermenting turmeric. However, these treatments take time to complete the fermentation.

  As described above, the conventional bitterness improving techniques often require a separate raw material for extraction, or have an example where a restriction is provided at the time of application to food, or a fermentation process that requires time. Therefore, there has been a demand for a method for producing pulverized turmeric powder, which is simpler and applicable to various foods, and a pulverized turmeric powder produced by the production method.

JP 2004-161679 A JP 2000-228966 A JP 2007-191905 A Japanese Patent Laid-Open No. 11-299444 JP-A-10-295324 Japanese Patent Laid-Open No. 10-084908 Japanese Patent Application Laid-Open No. 08-214825

  Therefore, an object of the present invention is to provide a ground turmeric powder which is simple and can be applied to various foods, has a good texture, and has an improved taste.

As a result of diligent research to solve the above problems, the present inventors have improved the texture of turmeric and the residual feeling when ingested by adjusting the particle size of the pulverized turmeric powder to a specific range, and have a bitter taste. The present inventors have found that a ground turmeric powder with reduced taste and improved taste can be obtained.
More specifically, the present invention is as follows.

1. Containing less than 0.5% fine particles with a particle size of turmeric powder exceeding 180 μm, less than 106 μm and less than 1.5 μm, and less than 1.5% and less than 4.7% of particles exceeding 75 μm and less than 106 μm Ground turmeric powder having an average particle size of 22 μm or more.
2. Containing 0.4% or less of fine particles having a particle diameter of turmeric powder exceeding 180 μm, 1.0% or less of fine particles exceeding 106 μm and 180 μm or less, and 4.5% or less of fine particles exceeding 75 μm and 106 μm or less Ground turmeric powder having an average particle size of 22 μm or more.
3. Containing 0.3% or less of fine particles with a particle diameter of turmeric powder exceeding 180 μm, 0.5% or less of particles exceeding 106 μm and 0.5% or less, and 4.0% or less of particles exceeding 75 μm and 106 μm or less. Ground turmeric powder having an average particle size of 22 μm or more.
4). Containing 0.25% or less of fine particles having a particle diameter of turmeric powder exceeding 180 μm, 0.25% or less of particles exceeding 106 μm and 180 μm or less, and 4.0% or less of particles exceeding 75 μm and 106 μm or less. Ground turmeric powder having an average particle size of 22 μm or more.
5). The ground turmeric powder according to any one of 1 to 4, which is pulverized at a temperature of 40 to 210 ° C.
The food / beverage to which the ground turmeric powder in any one of 6.1-5 is added.
A method for improving the taste of a turmeric-containing beverage, comprising adding the ground turmeric powder according to any one of 7.1 to 5.

  The ground turmeric powder of the present invention and foods and beverages using the same can improve food texture and residual feeling during ingestion, reduce bitterness and improve taste, and thus produce foods and foods that are easy to ingest. it can.

1. Turmeric The raw material of the composition of the present invention is a perennial plant belonging to the genus Turmeric family, and turmeric (scientific name: Curcuma longa L.), which is usually also called turmeric or turmeric, is preferable. It is preferable to use a rhizome as a usable plant part. The form of turmeric used in the composition of the present invention is turmeric powder in the form of dried and ground raw turmeric. As a drying method, a general method such as sun drying is used, but the dried turmeric (lumps, powders, etc.) distributed for food materials or for drugs and quasi drugs is used as it is or It is most convenient to use after appropriate processing.

2. Method for producing ground turmeric powder The ground turmeric powder of the present invention can be obtained by subjecting the dried turmeric raw material to a grinding process. The pulverizing means is not particularly limited, and air pulverization, by moving a material such as a jet mill using a moving body as a medium, by performing physical property changes such as freeze pulverization, ball mill, pin mill, Examples thereof include those obtained by mechanical methods such as ultrasonic grinding and mortar. The pulverization conditions need to be adjusted as appropriate because the settings differ from machine to machine. Since the diameter of the powder obtained as a result of pulverization can be measured manually and simply by a particle diameter measurement method described later, it is possible to set conditions while confirming with this method.
On the other hand, the temperature condition at the time of pulverization is 40 to 210 ° C, preferably 40 to 180 ° C, more preferably 50 to 180 ° C, and most preferably 60 to 170 ° C. By setting it as this temperature range, while suppressing the deterioration of a ground turmeric powder, the odor component peculiar to turmeric can be reduced. In order to achieve the above temperature conditions during pulverization, it is most convenient to use frictional heat generated by impact or friction between materials or equipment in the pulverization process. A mechanical method such as a stone mortar, airflow grinding or jet mill is desirable.

3. Method for obtaining pulverized turmeric powder having a desired particle size The pulverized turmeric powder of the present invention is less than 0.5%, preferably 0.4% or less, more preferably less than 0.5% of fine particles having a particle size of 180 μm in each particle of turmeric powder. Is not more than 0.3%, most preferably not more than 0.25%, fine particles that are more than 106 μm and less than 180 μm are less than 1.5%, preferably not more than 1.0%, more preferably not more than 0.5%, most preferably Preferably, pulverized turmeric powder containing 0.25% or less, more than 75 μm and 106 μm or less of fine particles of less than 4.7%, preferably 4.5% or less, more preferably 4.0% or less. And Here, “fine particles having a particle diameter exceeding 180 μm” specifically means fine particles that do not pass when they are put into an 80 mesh sieve (for example, JIS Z8801 TEST SIVE φ50 mm manufactured by Iida Seisakusho). Similarly, “fine particles having a particle diameter exceeding 106 μm and 180 μm or less” means fine particles that pass through an 80-mesh sieve but do not pass through a 150-mesh sieve. Further, “fine particles having a particle diameter exceeding 75 μm and 106 μm or less” means fine particles that pass through a 150-mesh sieve but do not pass through a 200-mesh sieve.
When pulverized turmeric powder having such a particle size configuration is added to food and drink, the bitter taste and residual feeling peculiar to turmeric is reduced, precipitation in food and drink is suppressed, and it is appropriately dispersed, and A vivid turmeric color tone can be maintained. In addition, by setting the average particle size to 22 μm or more, it is possible to keep the redispersibility of the beverage after long-term storage well and to prepare the beverage color tone different from the original turmeric. The method for obtaining the ground turmeric powder having such a particle size is not particularly limited, but for example, a method using a sieve is conceivable. Prepare a sieve of the upper limit and lower limit of the desired particle diameter (for example, a sieve as defined in JIS Z8801-1), connect them from the bottom in order of fineness, and overlap the receiver and lid. A ground turmeric powder having a desired particle size is obtained by accurately weighing the ground turmeric powder, placing it on the top and closing the lid, and then shaking. Other methods for obtaining pulverized turmeric powder having a desired particle size include, for example, a method of pulverizing while confirming using a dry particle size measuring machine by a laser diffraction method, but the measurement is particularly limited as long as it is dry. do not do. There is also a method in which particles of 106 μm or more are removed by using a turbo strainer or the like after normal pulverization and restricted to a certain particle size or less. The pulverized turmeric powder of the present invention can be obtained by blending the pulverized turmeric powder of each particle size obtained by these methods as necessary.
By using the pulverized turmeric powder having such a configuration, the taste at the time of taking can be improved, and not only the residual feeling at the time of intake but also the bitterness can be reduced. Furthermore, the dispersibility can be kept good.

When the ground turmeric powder of the present invention is used as a food or drink, for example, it can be used as a health food or beverage that exhibits a specific function to promote health. Specifically, seasonings such as supplements, sauces, soups, dressings, mayonnaises containing the ground turmeric powder of the present invention: milk, yogurt, dairy products such as creams; or green tea, black tea, oolong tea, Examples include barley tea, millet tea, fruit juice, vegetables, milk drinks, soft drinks, and carbonated drinks.

The ground turmeric powder of the present invention provides a wide range of beverages by combining with other beverages such as fruit juices / fruit beverages, coffee beverages, oolong tea beverages, green tea beverages, tea beverages, barley tea beverages, vegetable beverages, millet tea beverages, etc. Is possible. For example, it can also be suitably added to carbonated beverages, beverages containing fruit extracts, juices containing vegetable extracts, near water, sports beverages, diet beverages, etc., which are soft drinks. A form in which an insoluble compound such as a fine powder of tea leaves is intentionally suspended can also be used according to consumer preference. Furthermore, when taking into account the portability and storage stability of the ingredients, powdered beverages containing the corresponding powders, and foods that can be consumed by dispersing or mixing the corresponding powders by the user's own operations It can also be.

Considering the stability at the time of addition, particularly when turmeric is used as it is in a beverage, there is a risk of precipitation or the like. Therefore, in consideration of the influence of the appearance when drinking on palatability and the like, it is desirable to use a composition having a certain degree of consistency in order to prevent precipitation. Examples of the viscous composition include methods using purees such as fruits and vegetables, and methods such as adding thickening polysaccharides and pastes.

Ingredients that can be added to beverages as antioxidants, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings Additives such as sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, and quality stabilizers may be used alone or in combination.

When a beverage is made into a packaged beverage, the container used is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, as with a general beverage. It can be provided in the usual form such as a bottle. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

Container-packed beverages are stipulated in the Food Sanitation Law if they can be sterilized by heating after the container is completely filled with liquid, such as metal cans, or after deaeration and / or nitrogen replacement. Manufactured under the specified sterilization conditions. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

Hereinafter, embodiments of the present invention will be described with reference to examples, but the present invention is not limited to the following examples.

Manufacturing method of pulverized turmeric powder of each particle size 5 g of pulverized turmeric powder (Curcuma longa L., manufactured by Nippon Flour Pharmaceutical Co., Ltd.), 80-250 mesh sieve shown in Table 1, JIS Z8801 TEST SIEVE φ75 mm ( The powdered turmeric powder having a particle size of less than 180 μm (Comparative product 1), the powdered turmeric powder having a particle size of less than 150 μm (Comparative product 2), and the pulverized turmeric powder having a particle size of less than 125 μm Powder (Comparative product 3), Ground turmeric powder having a particle size of less than 106 μm (Practical product 1), Ground powder of turmeric having a particle size of less than 90 μm (Practical product 2), Ground powder of turmeric having a particle size of less than 75 μm (Practical product 3) and particles Seven kinds of pulverized turmeric powders each having a particle size of less than 63 μm (practical product 4) were prepared.
The comparative product 4 having the smallest particle size was obtained by pulverizing turmeric powder (raw powder) by mortar grinding method while measuring the particle size distribution and confirming the particle size. By this treatment, the average particle size of the bulk powder was 63.51 μm, while the average particle size of Comparative Product 4 was 21.82 μm. The average particle size was measured by a dry method using a particle size distribution analyzer (LS-13-320, manufactured by Beckman Coulter, Inc.) by a laser diffraction scattering method.

(Example 1) Dispersibility test of classified turmeric with each particle size (Physical property test)
Dispersibility of each particle size pulverized turmeric powder was compared by dispersing each particle size pulverized turmeric powder previously prepared in a viscous aqueous solution and measuring the turbidity (the amount of transmitted light at 660 nm).
250 mg of each pulverized turmeric powder of Comparative Product 1 to Example 4 prepared above was collected in a 50 mL polyethylene test tube, wetted with 1 mL of distilled water, and then added with 20 mL of 5% aqueous methylcellulose solution (CP15). Then, the mixture was mixed by inversion and dispersed, and the remaining 30 mL of methylcellulose aqueous solution was further added and closed. After confirming visually that turmeric was not dispersed in the bottom of the test tube and each particle size was uniformly dispersed in the suspension, it was allowed to stand. After 16 hours of standing, gently open the test tube, and with a pipette, collect 3 mL of the supernatant so that the tip of the pipette is located within the range of 10 to 20 mm from the liquid level, and place it in a 1 cm square glass cell. The transmittance (% T) at 660 nm was measured. Less than 20% of turmeric powder (raw powder) before classifying (raw powder) is less than 20%, ◯ is 20% or more and less than 40%, and ◎ is 40% or more.

From the above, the pulverized turmeric powder (large particle-removed product) of Examples 1 to 4 and Comparative Product 4 reduced to a particle size of less than 106 μm reduces the permeability, that is, improves the dispersibility in the viscous solution. I understood it. Furthermore, the improvement of the dispersibility was remarkable in the pulverized turmeric powder of the product 4 and the comparative product 4 (large particle-removed product) having a particle size of less than 63 μm. By improving the dispersibility, the dispersion time of the ground turmeric powder in the liquid is lengthened and the precipitation is suppressed, and at the same time, the residual feeling accompanying the precipitation of the ground turmeric powder in the oral cavity during drinking can be reduced. it can.

(Example 2) Taste test (sensory test) of turmeric with each classified particle size
Weighed 5g each of pulverized turmeric powder classified to each particle size and turmeric powder (raw powder) before classification, mixed with 495g vegetable / fruit mixed drink containing carrot, apple, lemon, etc. and filled in hot pack. A packed beverage containing 1% by weight of each particle size pulverized turmeric powder was prepared. After cooling, a part was subjected to a sensory test and a part was subjected to instrumental analysis.
In the sensory test, each beverage was divided into plastic cups, and the taste of each beverage was evaluated based on the beverages added with the bulk powder by eight testers. The content of the evaluation is (+1) when bitterness / residualness is alleviated (improvement), (-1) when it is enhanced (deterioration), unchanged (no change), or unknown In the case of (0). In the comprehensive evaluation, a case where the total score was 1 or less was evaluated as Δ, a case where it was 2 or more and 3 or less, and a case where it was 4 or more, as ◎. The results are shown in Table 3 and FIG.

In the drinks of Comparative Products 1 to 3, which were mixed with pulverized turmeric powder with a particle size exceeding 106 μm, the tester who replied that the bitterness / residual feeling was “relaxed” and the tester who replied “enhanced” antagonized. However, in the drinks in which the pulverized turmeric powder having a particle diameter of less than 106 μm of the practical products 1 to 4 was mixed, a large number of testers answered that the bitterness / residual feeling was “relaxed”, and the particles of the practical products 2 to 4 There were no testers who answered “enhanced” in beverages containing ground turmeric powder with a diameter of less than 90 μm.
From the above, the critical point for improving the taste of ground turmeric powder is considered to be a particle size of ground turmeric powder of 106 μm, and reducing the content of fine particles having a particle diameter exceeding 106 μm is the display of ground turmeric powder. It became clear that it was effective in improving taste.
On the other hand, there were two testers who replied that the bitterness / residual feeling was “relaxed” even if the particle size of the ground turmeric powder was limited to less than 180 μm. Although there was no remarkable effect, it was found that a certain bitterness / residual feeling improving effect could be obtained by limiting the particle size to a certain extent.

(Example 3) Taste test (chemical property test / sensory test) of each particle size turmeric classified by taste sensor
Using a taste recognition device SA402B (manufactured by Intelligent Sensor Technology Co., Ltd.), a packaged beverage containing 1% by weight of each particle size pulverized turmeric powder produced in Example 2 was tasted according to the operation manual of the device. The measurement was performed, the difference in taste intensity felt by humans was estimated based on Weber's law, and the obtained estimated value was used as the numerical value of the taste factor.

FIG. 2 shows the numerical values shown by the sensor for examining each taste by the taste recognition device SA402B, and each particle when the numerical value obtained with a packaged beverage containing 1% by weight of turmeric bulk powder is 0. It shows the strength of taste in container-packed beverages containing diameter-ground turmeric powder. The larger the value, the stronger the taste.

When the value obtained with a packaged beverage containing turmeric powder is 0, the bitterness (food type) is a packaged beverage containing pulverized turmeric powder with a particle size of less than 75 μm, and the bitterness (medicine type) is 106 μm in particle size. In the case of a container-packed beverage containing less pulverized turmeric powder, the taste intensity was lower, indicating that each taste was reduced. In addition, as for astringency, it is greatly reduced in the case of a packaged beverage containing a ground turmeric powder having a particle diameter of less than 90 μm, and the taste that makes it difficult to ingest in synergy with bitterness is improved. It was considered a thing.
The taste recognition device is a device that detects and digitizes the membrane potential that changes as a result of the taste substances adsorbed or interacted with the membrane attached to the taste sensor, so the value is affected by the amount of dissolved substances. It is thought that. On the other hand, normally, in order to extract water-soluble substances from herbal medicines and the like, the raw material is finely pulverized in order to increase the extraction efficiency, and extraction is performed efficiently. It is thought that elution of water-soluble substances in the water is promoted. Therefore, it is generally considered that pulverized turmeric powder also promotes elution of bitterness-tasting substances into the liquid and increases bitterness as the particle size is reduced. The smaller the turmeric powder particle size, the smaller the numerical value of the taste sensor, that is, bitterness and astringency were reduced. It is thought that the bitterness at the time of drinking was reduced by some action by removing the large particles.

(Example 4) Redispersibility (1) Preparation of precipitation layer 200 mg of pulverized turmeric powder classified into each particle size was weighed into a 15 mL polyethylene centrifuge tube, and 10 mL of distilled water was added thereto and stirred well. This was centrifuged at 3000 rpm for 10 minutes to form a precipitate layer at the bottom of the test tube.
(2) Evaluation of redispersibility After inverting the test tube on which the sedimentation layer was formed and confirming that the sedimentation layer did not collapse, inversion → 90 ° rollover → reinversion once, 1 time / second The fall was manually repeated at a speed, and the number of times until the precipitate layer collapsed and disappeared completely was measured. The case of complete redispersion by 30 falls, ◎, the case of redispersion by 50 times, ◯, the case of redispersion by 60 times, △ The case where it remained was evaluated as x.

As described above, the number of falls required for the disappearance of precipitation increased as the proportion of the small particle size increased. Comparative product 4 having an average particle size of less than 22 μm required twice as many times as the particle size of less than 106 μm before the disappearance of the precipitate. Therefore, in order to obtain a turmeric-containing beverage with good redispersibility, it is considered that the average particle size should be 22 μm or more.

(Example 5) Color tone at the time of mixing fine powder When a solid is pulverized, the color tone may be affected by a change in surface area. Although pulverized turmeric powder has a unique yellow-orange color, it was investigated whether a difference in color tone was caused by the particle size of the pulverized turmeric powder. A 0.2% suspension of pulverized turmeric powder of each particle size was prepared, and L * a * b * was measured using a colorimeter.

In Comparative product 4 having an average particle diameter of less than 22 μm, all numerical values, particularly an increase in a value (10 or more) were observed, and it was found that the color tone was different from the color tone of the original ground turmeric powder. Therefore, when a ground turmeric powder having an average particle size of 22 μm or more is used, a ground turmeric powder-added food whose color tone does not change from the original ground turmeric powder can be produced.

The results of the above examples are shown in Table 6. The pulverized turmeric powder has good dispersibility, taste improvement (reduction of bitterness and astringency), redispersibility and color tone, and the overall evaluation is “good”. Examples 1 to 4 were those having a diameter of less than 106 μm, less than 90 μm, less than 75 μm, and less than 63 μm. From the above, in the pulverized turmeric powder, relatively large fine particles having a particle size of 106 μm or more are preferably reduced because they do not reduce the taste such as bitterness and astringency but remain and the dispersibility also decreases. I understood that. On the other hand, it turned out that it is not preferable to make all the fine particles relatively small particles having an average particle diameter of less than 22 μm because the redispersibility is lowered and the color tone is changed. From the above, it was found that when added to foods and drinks, pulverized turmeric powder having an average particle size of 22 μm or more is preferable because there are few fine particles having a particle size of 106 μm or more.

(Example 6) Measurement of particle size distribution and production of crushed turmeric powder-containing beverage For the following comparative products and practical products, the particle size distribution was measured, and a packaged beverage containing them was prepared and presented. A taste test was conducted.
Comparative product 5: Turmeric raw powder 1 manufactured by Nippon Powder Chemical Co., Ltd. (lot number: 060512KS)
Comparative product 6: Turmeric raw powder 2 (lot number: 030609KS) manufactured by Nippon Powder Chemical Co., Ltd.
Comparative product 7: Tochimoto Tenkaido Co., Ltd. Turmeric raw powder (lot number: 050709)
Example 5: A turmeric lump manufactured by Nippon Powder Chemical Co., Ltd. was obtained by pulverization and classification with a turbo strainer to a particle size of 106 μm or less.
Example 6: A product obtained by processing turmeric lumps manufactured by Nippon Powder Chemical Co., Ltd. while measuring the particle size distribution by an airflow pulverization method and confirming the particle size.

Measurement of particle size distribution The particle size distribution was measured by modifying the classification method using a sieve used for the evaluation of powders in the Japanese Pharmacopoeia. The instrument used was a sieve (JIS Z8801-1) having an eye size of 180 μm, 106 μm, and 75 μm with an inner diameter of 75 mm connected in order from the bottom to the eye, and a receiver and a lid attached. Weigh each of these sieves, accurately weigh 2g of pulverized turmeric powder, place it on the top sieve and cover it, then amplitude is about 15-25cm, about 2.5-3 times / second The mixture was shaken vigorously at a speed of The amount of ground turmeric powder remaining on each sieve was weighed every 2 minutes. Immediately before weighing, each sieve was beaten several times with a mallet, and the ground turmeric powder adhering to the wall was dropped and weighed. In the n-th measurement, the weight when the weight difference between the n-th measurement value and the (n-1) -th measurement value in each sieve is 0.001 g or less is the measured weight at each particle size. did. The particle size distribution measurement results of each comparative product and the implementation product are shown below.

750 mg of each comparison product and implementation product are weighed and mixed with 125 g of the above-mentioned mixed vegetable / fruit beverage, heat-sterilized, sealed in a can, cooled to 35 degrees, and each ground turmeric powder contains 0.6% by weight. It was set as the container-packed drink. Eight testers swallowed the taste of each beverage directly and evaluated it based on the following evaluation method, and described the most frequent evaluation. The results are shown below.
<Evaluation>
Residual feeling: 1: Yes, 2: Somewhat 3: Uncomfortable bitterness: 1: Yes, 2: Somewhat 3: Uncomfortable overall evaluation: 1: Difficult to drink, 2: Difficult to drink, 3: Drinking Cheap

As described above, the implemented product was a beverage with improved bitterness and residual feeling compared to the comparative product. The comparative example was a beverage that had a bitter taste after drinking, had a significant residual feeling, and was difficult to drink. FIG. 3 shows a comparison of the particle size distributions of the ground turmeric powder particles of the practical product and the comparative product. A black arrow indicates a distribution width of an existing product (comparative example), and a white arrow indicates an embodiment of the present invention in which large particles are removed.
The shaded area on the graph indicates the part that seems to be the particle distribution range of the existing product. The comparative product contains 0.5% or more of fine particles exceeding 180 μm, 1.5% or more of particles exceeding 106 μm and 1.5% or more and 4.7% or more of particles exceeding 75 μm and 106 μm or less. In the examples, the fine particles exceeding 180 μm contain 0.25% or less, the fine particles exceeding 106 μm and 180 μm or less, 0.25% or less, the fine particles exceeding 75 μm and 106 μm or less contain 4.0% or less, There was a clear difference in their distribution. Therefore, in order to improve the texture of turmeric and the residual feeling when ingested, to reduce the bitterness and make it easy to ingest, the fine particles exceeding 180 μm are less than 0.5%, exceeding 106 μm and not exceeding 180 μm. It has been found that it is preferable to use a ground turmeric powder containing less than 1.5% of fine particles and less than 4.7% of fine particles of less than 75 μm and not more than 106 μm.

  The ground turmeric powder of the present invention and foods and beverages using the same can be used as foods and foods that are easy to ingest because they improve the texture of turmeric and the residual feeling when ingested and reduce the bitterness and improve the taste. .

It is a figure which shows tester evaluation at the time of carrying out a sensory test to the container-packed drink which mixed the ground turmeric powder classified to each particle diameter, and the ground turmeric powder (raw powder) before classification. It is a figure which shows the taste relative value of the ground turmeric powder classified into each particle diameter with respect to the turmeric raw powder in a taste measuring device. It is a figure which shows distribution of each particle diameter of a comparative product and an implementation product.

Claims (1)

The particle size of the turmeric powder having a particle diameter of more than 180 μm is less than 0.5%, more than 106 μm and less than 180 μm, less than 1.5%, more than 75 μm and less than 106 μm, and more than 2.0%. A PET container, can container or paper container- packed beverage to which a ground turmeric powder having an average particle diameter of 22 μm or more and containing less than 7% is added.

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