JP5090199B2 - Manufacturing method of garbage powder - Google Patents
Manufacturing method of garbage powder Download PDFInfo
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- JP5090199B2 JP5090199B2 JP2008024518A JP2008024518A JP5090199B2 JP 5090199 B2 JP5090199 B2 JP 5090199B2 JP 2008024518 A JP2008024518 A JP 2008024518A JP 2008024518 A JP2008024518 A JP 2008024518A JP 5090199 B2 JP5090199 B2 JP 5090199B2
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Description
本発明は、山菜”こごみ”を利用した乾燥粉末食品に関し、特に製造方法を工夫することにより機能性食品原料として利用できる、こごみパウダーの製造方法に関する。 The present invention relates to a dry powdered food using wild vegetables “kogomi”, and more particularly to a method for producing a kogyo powder that can be used as a functional food material by devising the production method.
従来、自然環境で生産された植物性の食材を加熱乾燥の長所と凍結乾燥の長所とを生かした乾燥方法によって、それらに含まれる栄養素を保ったままで乾燥、粉末化して、長期に保存でき、しかも調理せずに簡単に摂取することができる乾燥粉末食品が知られている(特許文献1を参照)。
この公知技術では、穀物の全粒乾燥粉末と、葉采類、根菜類及び果采類の中からそれぞれ1種類以上を選んだ全乾燥粉末とを少なくとも含み、それぞれの乾燥方法が熱風による乾燥、遠赤外線による乾燥又は凍結乾燥のいずれか、又はそれらの組合せを行うものである。
また、生体に不必要な活性酸素を効果的に消去し、かつ生体への障害を引き起こさない活性酸素消去材、フィルター、健康食品、飲料が知られている(特許文献2を参照)。
この公知技術は、さとうきび、とうもろこし、バナナ、ニンニク、レンコン、ほうれん草などといった活性酸素消去種と、これら活性酸素消去作用を促進するサンゴ末などといった活性酸素消去促進種とを用いて活性酸素消去材を製造するものである。
This known technique includes at least a whole grain dry powder and a whole dry powder selected from at least one of leafy potatoes, root vegetables and fruit berries, each of which is dried by hot air, Either far-infrared drying or freeze-drying or a combination thereof is performed.
Also known are active oxygen scavengers, filters, health foods and beverages that effectively erase active oxygen unnecessary for the living body and do not cause damage to the living body (see Patent Document 2).
This known technique uses an active oxygen scavenger such as sugar cane, corn, banana, garlic, lotus root, spinach and the like, and an active oxygen scavenger such as coral powder that promotes the active oxygen scavenging action. To manufacture.
本発明は、山菜”こごみ”を利用した乾燥粉末食品に関し、特に製造方法を工夫することにより機能性食品原料として利用できる、こごみパウダーの製造方法を提供することを目的とする。 The present invention relates to a dry powder food using wild vegetable “kogomi”, and an object of the present invention is to provide a method for producing kogyo powder, which can be used as a functional food material by devising the production method.
本発明のこごみパウダーの製造方法は、食用に適さない部分や不良品を取り除く原料入荷工程と、山菜こごみの表面に付着した異物等を分離洗浄するバブリング洗浄工程と、熱水による軽い加熱処理を行うブランチング工程と、庫内温度、風量、乾燥時間を設定し、目的の水分量に達するまで乾燥を行う温風空気乾燥工程と、上臼と下臼を回転させることで物理的に細かく砕いて粉体にする石臼原理方式応用型製粉工程とを順次行うものである。
本発明のこごみパウダーの製造方法は、入荷した山菜こごみは自然界に自生している野生植物であり、その品質状態を入念にチェックして、食用に適さない鱗片や不良品を取り除く原料入荷工程と、洗浄水を貯水した水槽タンクの底部に、エアーコンプレッサーから送られてくる空気を細かい泡として洗浄水中に発生させ、それによる水中内の振動により、山菜こごみの表面に付着した異物等を分離洗浄するバブリング洗浄工程と、山菜こごみの色留め、殺菌を目的にして、熱水100℃による軽い湯通しを5分行うブランチング工程と、乾燥機庫内の乾燥棚に山菜こごみを載せ、庫内温度10〜80℃、風量20〜45m3/分、乾燥時間12〜16時間を設定し、目的の水分量7%以下に達するまで乾燥を行う温風空気乾燥工程と、上臼と下臼にそれぞれ細かい溝が切ってあり、これらを回転させることでカッターとして物理的に細かく砕いて100ミクロンにする石臼原理方式応用型製粉工程とを順次行うものである。
The manufacturing method of the dust powder according to the present invention includes a raw material arrival process for removing edible parts and defective products, a bubbling cleaning process for separating and cleaning foreign matters adhering to the surface of wild vegetable garbage, and a light heat treatment with hot water. The blanching process to be performed, the internal temperature, the air volume, and the drying time are set, and the hot air drying process is performed until the target moisture content is reached, and the upper and lower dies are rotated and physically broken. The mortar principle method applied type milling process is performed sequentially.
The method for producing the dust powder of the present invention is that the received wild vegetable waste is a wild plant that naturally grows in nature, and the quality state is carefully checked, and the raw material arrival process to remove scales and defective products that are not edible The air sent from the air compressor is generated as fine bubbles in the wash water at the bottom of the tank where the wash water is stored, and the foreign matter adhering to the surface of the wild vegetable waste is separated and washed by the vibration in the water. The bubbling washing process, the blanching process in which light bubbling with hot water at 100 ° C for 5 minutes is performed for the purpose of coloring and sterilizing the wild vegetable waste, and the wild vegetable waste is placed on the drying shelf in the dryer cabinet. 10 to 80 ° C., air volume 20~45m 3 / min, setting the drying time 12-16 hours, the steps warm air air drying to dry until the following water content 7% of interest, the upper And with external thread, each fine groove on the lower die, in which sequentially perform a millstone principle scheme applied type milling step of physically comminuted by 100 microns as a cutter by rotating them.
本発明のこごみパウダーの製造方法は、それらに含まれる栄養素を保ったままで乾燥、粉末化して、長期に保存でき、しかも調理せずに簡単に摂取することができる効果がある。 The method for producing the dust powder of the present invention has an effect that it can be dried, powdered and preserved for a long time while keeping the nutrients contained therein, and can be easily ingested without cooking.
本発明は、山野で自生する山菜こごみを機能性食品原料として利用できるように乾燥粉末に製造するための方法である。
そのため、山野で生産された生の山菜こごみを植物性の食材として人工的な調理方法を加えずに乾燥させた後、石臼で物理的に粉砕して100ミクロンの乾燥粉末とするものである。
一般に食用植物を乾燥させる方法には、天日干し、熱風乾燥、遠赤外線乾燥、凍結乾燥などがあるが、ここでは温風空気乾燥方式を採用している。
また、粉末化させる方法は、旧来の石臼を使用した石臼原理方式応用型製粉を採用して、100ミクロンの乾燥粉末とするものである。
使用する原材料は、山菜こごみを使用し、表1の栄養成分に示すように、山菜こごみは坑酸化能が高いほか、ビタミンE、ミネラルが豊富である。
The present invention is a method for producing a dried powder so that wild vegetable garbage grown in Yamano can be used as a functional food material.
For this reason, raw wild vegetable waste produced in Yamano is dried as a vegetable ingredient without adding an artificial cooking method, and then physically pulverized with a stone mortar to obtain a dry powder of 100 microns.
In general, methods for drying edible plants include sun-drying, hot-air drying, far-infrared drying, and freeze-drying. Here, a hot-air drying method is employed.
Also, the powdering method employs a millstone principle type application type milling using a conventional millstone to obtain a dry powder of 100 microns.
As the raw material to be used, wild vegetable waste is used, and as shown in the nutritional components in Table 1, wild vegetable waste has a high anti-oxidation ability and is rich in vitamin E and minerals.
一般に、呼吸で体内に取り込まれた酸素の約3%は電子伝達系でのエネルギー代謝時に還元され、スーパーオキシドアニオン、過酸化水素、ヒドロキシルラジカル及び一重項酸素などの活性酸素に変わります。これらの活性酸素はたんぱく質を変成させたり、DNAの制癌遺伝子を破壊して癌化の原因となると指摘されています。一方、人体にはスーパーオキシドディスムターゼなどの活性酸素を消去する酵素やアスコルビン酸(ビタミンC)やαートコフェノール(ビタミンE)等の抗酸化物質があり、これらの働きで体内の活性酸素は除去されます。
したがって、表1の栄養成分に示すように、山菜こごみは坑酸化能が高いほか、ビタミンE、ミネラルが豊富であるため、体内に摂取することにより体内の活性酸素は除去されます。
Generally, about 3% of oxygen taken into the body by respiration is reduced during energy metabolism in the electron transport system, and converted into active oxygen such as superoxide anion, hydrogen peroxide, hydroxyl radical, and singlet oxygen. It has been pointed out that these active oxygens cause protein transformation by transforming proteins or destroying oncogenes in DNA. On the other hand, the human body has enzymes that scavenge reactive oxygen such as superoxide dismutase and antioxidants such as ascorbic acid (vitamin C) and α-tocophenol (vitamin E), and these functions remove the reactive oxygen in the body. .
Therefore, as shown in the nutritional components in Table 1, wild vegetable waste has high anti-oxidation ability and is rich in vitamin E and minerals.
以下に、本発明のこごみパウダーの製造方法の一実施例を添付図面に基づいて説明する。
図1に示すように、本発明のこごみパウダーの製造方法は、順次、原料入荷→バブリング洗浄→乾燥→製粉の各製造工程からなる。
次に、各工程について詳細に説明する。
原料入荷:入荷した山菜こごみは、自然界に自生している野生植物であり、その品質状態を入念にチェックして、食用に適さない部分(鱗片)や不良品を取り除く。
Below, one Example of the manufacturing method of the dust powder of this invention is described based on an accompanying drawing.
As shown in FIG. 1, the manufacturing method of the dust powder of this invention consists of each manufacturing process of raw material arrival-> bubbling washing->drying-> milling sequentially.
Next, each step will be described in detail.
Stock of raw materials: The wild vegetables that arrived are wild plants that naturally grow in nature. The quality of the plants is carefully checked to remove edible parts (scale pieces) and defective products.
バブリング洗浄:洗浄水を貯水した水槽タンクの底部に、エアーコンプレッサーから送られてくる空気を細かい泡(バブル)として洗浄水中に発生させ、それによる水中内の振動により、山菜こごみの表面に付着した異物等を分離洗浄する。
ブランチング:山菜こごみの色留め、殺菌を目的にして、熱水100℃による軽い加熱処理(湯通し)5分を行う。
Bubbling washing: Air sent from the air compressor is generated as fine bubbles in the washing water at the bottom of the tank where the washing water is stored, and attached to the surface of the edible wild plants by vibration in the water. Separate and clean up foreign materials.
Blanching: A light heating treatment (hot water) with hot water at 100 ° C. is performed for 5 minutes for the purpose of coloring and sterilizing wild vegetables.
温風空気乾燥方式:乾燥機庫内の乾燥棚に山菜こごみを載せ、庫内温度10〜80℃できれば45〜60℃、風量20〜45m3/分、乾燥時間12〜16時間を設定し、目的の水分量7%以下に達するまで乾燥を行う。
石臼原理方式応用型製粉:上臼と下臼にそれぞれ放射状の細かい溝が切ってあり、これらを回転させることでカッターとして物理的に細かく砕いて100ミクロンにする。上臼と下臼の幅を調節すること及び回転スピードの調整により粉体化するときの粉粒度を調節する。
Warm air drying method: Place wild vegetables on a drying shelf in the dryer cabinet, set the temperature in the cabinet to 10-60 ° C, 45-60 ° C, air volume 20-45 m 3 / min, drying time 12-16 hours, Dry until the desired amount of water reaches 7% or less.
Milling principle applied type milling: Radial fine grooves are cut in each of the upper and lower mills, and by rotating these, they are physically crushed as a cutter to 100 microns. By adjusting the width of the upper and lower dies and adjusting the rotation speed, the powder particle size is adjusted.
このようにして、山菜こごみは、それらに含まれる栄養素を保ったままで乾燥、粉末化して、長期に保存でき、しかも調理せずに簡単に摂取することができる。 In this way, edible wild plants can be dried, powdered and preserved for a long time while retaining the nutrients contained therein, and can be easily ingested without cooking.
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