JP5240471B2 - Manufacturing method of tomorrow leaf powder and tomorrow leaf powder - Google Patents
Manufacturing method of tomorrow leaf powder and tomorrow leaf powder Download PDFInfo
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この発明は、明日葉（あしたば）が有する風味、色彩および栄養素を損なうことなく、明日葉粉末を製造する技術、さらには、この製造方法により得られた明日葉粉末に関するもので、得られた明日葉粉末は、食品添加物として、あるいは粉末の明日葉茶、さらには生鮮野菜代替品として利用可能なもので、農産物加工技術に属するものである。
The present invention, tomorrow flavor with leaves (Ashitaba) tomorrow, without impairing the color and nutrients, a technique for manufacturing a leaf powder tomorrow, furthermore, relates to leaf powder tomorrow obtained by this manufacturing method, the resulting Leaf powder can be used as a food additive or as powdered tomorrow leaf tea, or as a fresh vegetable substitute, and belongs to the agricultural product processing technology.
伊豆七島などの温暖な自然の山野に自生し、あるいは栽培されている明日葉は、緑黄色野菜として、ビタミンやミネラルなど３０種以上の成分を含有し、疲労回復、食欲増進、便秘防止、利尿作用の促進、高血圧症、動脈硬化などに対しての薬用効果が広く認められている。 Tomorrow, which grows naturally in temperate natural mountains such as Izu Nanashima, contains over 30 ingredients such as vitamins and minerals as a green-yellow vegetable, recovers fatigue, increases appetite, prevents constipation, and diuretic action The medicinal effect on the promotion of hypertension, hypertension, arteriosclerosis is widely recognized.
この明日葉は、栽培適地が伊豆諸島などに限られているために、生葉の状態での全国流通には、鮮度維持や経費などに問題がある。
そのため、生の明日葉を乾燥させ、粉砕することによって粉末状とすることが定法で、いわゆる健康食品のみでなく、ケーキ、そば又はうどん、茶、ドリンク飲料などして製品化され、各地の市場へ供給することが行われている。
As tomorrow leaves are suitable for cultivation in the Izu Islands, etc., there are problems with maintaining freshness and costs for nationwide distribution of fresh leaves.
Therefore, it is a regular method to dry and pulverize raw tomorrow leaves, and not only so-called health foods, but also products such as cakes, buckwheat or udon, tea, drinks, etc. Is being supplied to.
明日葉粉末の製造方法に関しては、これまでも種々の方法が提案されている。
例えば、特公平０４−７８２６３号公報（特許文献１）には、自然栽培状態における明日葉自体が有している、緑色の色合いを失わないような、明日葉粉末の製造方法が提案されている。
Various methods have been proposed for the production of tomorrow leaf powder.
For example, Japanese Patent Publication No. 04-78263 (Patent Document 1) proposes a method for producing tomorrow leaf powder that does not lose the green hue of tomorrow leaf itself in a naturally cultivated state. .
この製造方法は、水洗いした明日葉の原葉を、温度１００℃の熱湯に２〜３分間浸漬させたのち、迅速に冷水によって冷却させ、水切りした後、凍結装置を用いて−３５℃前後の温度で約１２時間凍結し、凍結状態の明日葉を低温乾燥機により温度５０℃前後で約３０時間乾燥させ、ついで、乾燥した明日葉を粉砕機により粉砕するものである。 In this production method, the raw leaves of tomorrow washed with water are immersed in hot water at a temperature of 100 ° C. for 2 to 3 minutes, then quickly cooled with cold water, drained, and then at about −35 ° C. using a freezing apparatus. The frozen tomorrow leaves are frozen at a temperature of about 12 hours, dried at a temperature of about 50 ° C. for about 30 hours with a low-temperature dryer, and then the dried tomorrow leaves are pulverized with a pulverizer.
さらに、特開平０７−１２３９４５号公報（特許文献２）では、特許文献１に記載の製造方法においては、明日葉の原葉を温度１００℃の熱湯に２〜３分浸漬させて緑化させるので、加熱時間が短い分だけ明日葉の緑の色合いは濃くなる。
その一方で、短時間でも熱湯処理を行うので、明日葉に含まれる栄養素の一部が熱湯中に流出したり、熱変性して失われ、さらには温度５０℃で約３０時間もかけて乾燥するので、特に風味が失われてしまうと指摘し、それを改良するものとして、以下の方法を提案している。
Furthermore, in JP 07-123945 A (Patent Document 2), in the production method described in Patent Document 1, green leaves of tomorrow's leaves are dipped in hot water at a temperature of 100 ° C. for 2 to 3 minutes. green tint of only the heating time is short minute tomorrow leaves that a darker.
On the other hand, since the hot water treatment even for a short time, or leaked part in hot water of nutrients contained in angelica, lost by heat denaturation, further drying also over about 30 hours at a temperature 50 ° C. Therefore, it is pointed out that the flavor is lost, and the following method is proposed as an improvement.
すなわち、水洗して汚損物を除去し、かつ水切りした生の明日葉を、−２０〜−３０℃の温度で３〜７時間凍結処理したのち、この凍結処理した生の明日葉を２〜５Ｔｏｒｒ程度で２〜６時間程度減圧処理し、この減圧処理した生の明日葉を、温度３０〜５０℃で１０〜２２時間乾燥処理し、水分を５重量％以下にするという方法である。 That is, the raw tomato leaves washed with water to remove pollutants and drained are frozen at a temperature of −20 to −30 ° C. for 3 to 7 hours, and then the frozen tomorrow leaves are treated with 2 to 5 Torr. This is a method of reducing the moisture to 5% by weight or less by subjecting the raw tomorrow leaves subjected to the reduced pressure treatment to a temperature of 30 to 50 ° C. for 10 to 22 hours.
さらにまた、特開２００８−２４５５５７号公報（特許文献３）においては、食品乾燥物の製造法として、ドラムドライヤーを用いることが提案されている。
この製造法は、温度５０℃〜２００℃で、食品素材中の水分含有率が２０％〜５０％になるように予備加熱乾燥する第一工程と、前記予備加熱乾燥によって得られた食品素材を相対する二つのドラムの間で挟持しながら、加熱乾燥させて外形形状を保持しつつ薄板状の乾燥物を得る第二工程からなるものである。
Furthermore, JP 2008-245557 A (Patent Document 3) proposes the use of a drum dryer as a method for producing a dried food product.
This manufacturing method includes a first step of preheating and drying so that a moisture content in a food material becomes 20% to 50% at a temperature of 50 ° C to 200 ° C, and a food material obtained by the preheating drying. It consists of a second step of obtaining a thin plate-like dried product while maintaining the outer shape while being heated and dried while being sandwiched between two opposing drums.
この製造法においては、第一工程の予備加熱乾燥が、必須の条件とされている。
その理由として、特許文献３は、以下の二つの理由を示している。
第一に、食品素材が収縮（身が締まって）して、固形密度が上がる。
このため、第二工程で、ドラム乾燥時に食品本来の形状が破壊されることなく、薄板状に成形し易くなり、形状保持性に優れ、食感を適度な硬さにすることができ、噛み応えが優れるだけでなく、硬さによる咀嚼感、特に噛み切り易さ、噛み応え、口の中でのバラケ易さの３項目を同時に満足することができる。
この咀嚼感、特に噛み切り易さ、噛み応え、口の中でのバラケ易さの３項目を同時に満たすことが、酒の摘みなどに要求される乾燥食品の硬さで、この乾燥食品の需要増大に寄与する。
In this production method, the preheating drying in the first step is an indispensable condition.
As the reason, Patent Document 3 shows the following two reasons.
First, the food material shrinks (tightens) and the solid density increases.
For this reason, in the second step, the original shape of the food is not destroyed at the time of drum drying, it becomes easy to form into a thin plate shape, excellent in shape retention, texture can be made to an appropriate hardness, chewing Not only is the response excellent, but it can simultaneously satisfy the three items of chewing feeling due to hardness, particularly ease of biting, biting response, and ease of loosening in the mouth.
It is the hardness of dry food that is required for picking sake, etc., to satisfy the three items of chewing feeling, especially ease of biting, chewing response and ease of breaking in the mouth. Contributes to increase.
第二に、第二工程で、ドラムに付着した乾燥物を剥離して乾燥製品を得る際に、予備加熱乾燥により固形密度を上昇させると、剥離時に乾燥物破壊を生じることがなく、すなわち剥離に耐え得る強度が得られ、形状保持性に優れ、姿見のままの乾燥物が得られる。
また、食品素材中のたん白質等の変性を起こし、食感、成形性、旨み性等を向上させることができると共に、食品素材が魚介類の場合、生臭さの成分を飛散除去でき、後の第二工程でドラム加熱することにより、好ましい風味（素材本来の香ばしい風味、加熱による素材の香ばしい風味）のみを食品素材に与えることができる。
Secondly, in the second step, when the dried product adhered to the drum is peeled to obtain a dried product, if the solid density is increased by preheating drying, the dried product is not destroyed at the time of stripping, that is, the stripping is performed. Strength that can withstand heat, excellent shape retention, and a dry product as it is.
In addition, the protein in the food material can be modified to improve the texture, moldability, umami, etc., and when the food material is seafood, the raw odor component can be scattered and removed. By heating the drum in the second step, it is possible to give only a preferable flavor (savory flavor of the material, flavor of the material by heating) to the food material.
前記公知の明日葉粉末の製造方法に際し、明日葉の風味を低下させずに、乾燥明日葉を得るためには、約４０時間（特許文献１）あるいは１５時間〜３０時間（特許文献２）という長時間に亘る処理が必要とされている。
したがって、粉末化させた明日葉を得る方法は、経済的にも環境的にも問題を有し、加工品の普及に大きな障害になっていた。
In order to obtain dry tomorrow without lowering the flavor of tomorrow in the known method for producing tomorrow powder, it is about 40 hours (Patent Document 1) or 15 to 30 hours (Patent Document 2). Processing for a long time is required.
Therefore, the method for obtaining powdered tomorrow has problems both economically and environmentally, and has been a major obstacle to the spread of processed products.
この発明はかかる課題に鑑み、明日葉が有する本来の風味や色彩、さらには各種成分の低下脱落を招くことなく、しかも低コストで簡単に、各種加工品の原料として使用することのできる明日葉粉末を得ることのできる明日葉粉末の製造方法、および明日葉粉末を提供するものである。 In view of such problems, the present invention does not incur the original flavor and color of tomorrow leaves, and further lowers and drops various components, and can be used as raw materials for various processed products easily at low cost. The present invention provides a method for producing tomorrow leaf powder from which powder can be obtained, and tomorrow leaf powder .
特に、この発明においては、生鮮食品の乾燥にも用いられるドラムドライヤーを使用して、細断した葉と茎を含む未乾燥の明日葉を、乾燥して粉砕することによって、含有水分を１０％以下で、かつ見かけ比重が０．１以下にすることよって、従来の乾燥明日葉の問題点を解決したものである。
In particular, in the present invention, using a drum dryer that is also used for drying fresh foods, dry tomorrow leaves containing shredded leaves and stems are dried and pulverized, so that the water content is 10%. In the following , the problem of the conventional dry tomorrow is solved by making the apparent specific gravity 0.1 or less .
前記目的を達成するため、この発明の請求項１に記載の発明は、
葉、茎ともに３〜５ｃｍの長さに切断され、かつ高圧水蒸気に数十秒接触させた未乾燥の明日葉を、一対の加熱ドラムが形成する隙間を通過させることによって加熱圧縮させ、前記ドラム表面に扁平状で付着する乾燥明日葉を掻き落として得られるフレークを粉砕することによって、含有水分が１０質量％以下で、かつ見かけ比重が０．１以下の粉末とすること
を特徴とする明日葉粉末の製造方法である。
In order to achieve the above object, the invention according to claim 1 of the present invention provides:
Both the leaves and stems are cut to a length of 3 to 5 cm, and dried tomato leaves that have been in contact with high-pressure steam for several tens of seconds are passed through a gap formed by a pair of heating drums, and are compressed by heating. Tomorrow characterized in that the flakes obtained by scraping dry tomorrow leaves adhering in a flat shape to the surface are pulverized to obtain a powder having a water content of 10% by mass or less and an apparent specific gravity of 0.1 or less It is a manufacturing method of leaf powder.
この発明の請求項２に記載の発明は、
請求項１に記載の明日葉粉末の製造方法において、
前記加熱ドラムは、
ドラム温度が１２０〜１５０℃であること
を特徴とするものである。
The invention according to claim 2 of the present invention is
In the manufacturing method of the tomorrow leaf powder of Claim 1,
The heating drum is
The drum temperature is 120 to 150C .
さらに、この発明の請求項３に記載の発明は、
葉、茎ともに３〜５ｃｍの長さに切断され、かつ高圧水蒸気に数十秒接触させた未乾燥の明日葉を、一対の加熱ドラムで加熱圧縮させ、その表面に付着する乾燥明日葉を掻き落として得られるフレークを粉砕した、含有水分が１０質量％以下でかつ見かけ比重が０．１以下の粉末からなること
を特徴とする明日葉粉末である。
Furthermore, the invention according to claim 3 of the present invention is
Undried tomorrow leaves cut to 3-5 cm in length, both in leaf and stem, and in contact with high-pressure steam for several tens of seconds are heated and compressed with a pair of heating drums, and the dried tomato leaves adhering to the surface are scraped. The tomorrow leaf powder is characterized in that it comprises a powder having a water content of 10% by mass or less and an apparent specific gravity of 0.1 or less.
この発明の明日葉粉末の製造法は、葉、茎ともに所定の長さに切断された未乾燥の明日葉を、高圧水蒸気に数十秒接触させたのち、回転する一対の加熱ドラムで加熱圧縮させ、その表面に扁平状で付着する乾燥明日葉を掻き落し、得られたフレークをさらに粉砕することによって、その含有水分が１０質量％以下で、見掛け比重が０．１以下の明日葉粉末をきわめて短時間に製造することができる。
しかも、得られた明日葉粉末は、生の明日葉が有する本来の風味、色彩ならびに栄養素を損なうことがないので、明日葉の市場開発に極めて大きく貢献するものである。
According to the method for producing tomorrow leaf powder of the present invention, undried tomorrow leaves, both of which are cut to a predetermined length, are brought into contact with high-pressure steam for several tens of seconds , and then heated and compressed with a pair of rotating heating drums. The dried tomorrow leaves adhering in a flat shape to the surface are scraped off, and the obtained flakes are further pulverized to obtain tomorrow leaf powder having a moisture content of 10% by mass or less and an apparent specific gravity of 0.1 or less. It can be manufactured in a very short time.
Moreover, the tomorrow leaf powder obtained does not impair the original flavor, color, and nutrients of raw tomorrow leaves, and thus contributes greatly to the market development of tomorrow leaves.
さらに、この発明の明日葉粉末は、短時間の加熱しか受けていないため、生明日葉の風味や色彩ならびに栄養素が損なわれず、健康増進に効果のある食品添加物、さらには粉末茶や生鮮野菜代替品など種々の用途に用いることができるという、明日葉の用途を大きく広げるものである。 Furthermore, since the tomorrow leaf powder of the present invention is only heated for a short time, the flavor, color and nutrients of fresh tomorrow leaves are not impaired, and food additives that are effective in promoting health, as well as powdered tea and fresh vegetables This will greatly expand the use of tomorrow, which can be used for various applications such as substitutes.
なお、食品添加物の用途としては、従来のものと同様に、そば、饅頭、煎餅、豆腐、ふりかけ、お茶漬け、ゼリー、アイスクリーム、キャンディー、ようかん、クッキー等が挙げられるが、その他の種々の食品に添加し、用いることができるものである。
Examples of food additives include buckwheat, buns, rice crackers, tofu, sprinkles, tea pickles, jelly, ice cream, candy, yokan, cookies, etc., as well as conventional ones. It can be added to and used.
この発明は、明日葉粉末の製造方法および明日葉粉末に関するもので、その製造のために用いられる原料は、未乾燥の明日葉である。
この未乾燥の明日葉は、通常、収穫された生鮮状態の明日葉が用いられる。
明日葉としては、葉そのものは勿論、茎も問題なく用いることができる。
また、風味を整えるために、さらには、処理効率の向上を図るために、軽く蒸した葉および茎を用いることが好ましい。
The present invention relates to a manufacturing method and Ashitaba leaf powder powder tomorrow, raw materials used for its preparation are keiskei undried.
The undried tomorrow leaves are usually harvested fresh tomorrow leaves.
As tomorrow leaves, the stems as well as the leaves themselves can be used without problems.
Moreover, in order to adjust the flavor and further to improve the processing efficiency, it is preferable to use lightly steamed leaves and stems.
この発明においては、収穫直後の未乾燥の明日葉を、細断して使用するものである。
明日葉の細断は、乾燥させる前に、裁断機などを用いて細断される。
細断された明日葉は、細かいほど加熱条件をマイルドにできるので好ましいが、乾燥後の明日葉は、脆性が大きく、粉状化し易いので、葉、茎ともに３〜５ｃｍの長さに切断することが好ましい。
In the present invention, undried tomorrow leaves immediately after harvesting are chopped and used.
Tomorrow's shreds are shredded using a cutter before drying.
Shredded tomorrow leaves are preferable because the heating conditions can be made milder as they become finer. However, tomorrow leaves after drying are brittle and easily powdered, so both leaves and stems are cut into 3-5 cm lengths. It is preferable.
明日葉を蒸す場合は、細断した明日葉を、混練用スクリュウーを備えた混練機で、温度１１０℃〜１２０℃の高圧水蒸気と接触させ、明日葉の温度を約１００℃とし、２０〜３０秒混練することでよい。 When steaming tomorrow leaves, the shredded tomorrow leaves are brought into contact with high-pressure steam at a temperature of 110 ° C. to 120 ° C. in a kneader equipped with a kneading screw to bring the temperature of tomorrow leaves to about 100 ° C., and 20-30 Kneading for a second is sufficient.
なお、畑地より収穫された明日葉は清浄であるので、細断前に洗浄する必要は認められないが、必要により洗浄してもよい。 Since tomorrow leaves harvested from the field are clean, it is not necessary to wash them before shredding, but they may be washed if necessary.
細断された明日葉の乾燥は、回転する一対の加熱ドラムが形成する間隙を、通過させることにより行われる。
この発明においては、前記加熱ドラムは、市販のドラムドライヤーと称され、乾燥機を用いて行われる。
Drying the chopped tomorrow is performed by passing through a gap formed by a pair of rotating heating drums.
In this invention, the said heating drum is called a commercially available drum dryer, and is performed using a dryer.
ドラムドライヤーによる乾燥は、ドラムの温度、ドラム間の間隙、ドラムの回転速度により影響を受けるため、この発明では、それらの条件を制御して、乾燥後の明日葉の含有水分を１０質量％以下にすることを特長とするものである。
それらの条件は、それぞれ連係しているので、具体的にその関係を示すことはできないが、この発明にとり好ましい条件は、ドラム温度としては１２０℃〜１５０℃で、その温度に応じて、ドラム間の間隙、ドラムの回転速度などが定められる。
それらは、通常、間隙幅は１〜５ｍｍで、回転速度は１〜１０ｒｐｍである。
Since drying with a drum dryer is affected by the temperature of the drum, the gap between the drums, and the rotation speed of the drum, in the present invention, by controlling those conditions, the moisture content of tomorrow after drying is 10 mass% or less. It is characterized by that.
Since these conditions are linked to each other, the relationship cannot be specifically shown. However, a preferable condition for the present invention is a drum temperature of 120 ° C. to 150 ° C., depending on the temperature. The clearance of the drum, the rotational speed of the drum, etc. are determined.
They usually have a gap width of 1-5 mm and a rotation speed of 1-10 rpm.
ドラムドライヤーの間隙を通過させて乾燥させた明日葉は、一対のドラムにより加熱圧縮されて扁平状でドラム表面に付着しているので、それを掻き落とし、さらに、粉砕工程を加えることによって、この発明の明日葉粉末が得られる。 Angelica drying by passing through a gap between the drum dryer, so attached to the drum surface flat is heated compressed by a pair of drums, to overlooked scrape it, further, by adding a grinding step, The tomorrow leaf powder of this invention is obtained.
ドラムから掻き落とされた乾燥明日葉は、脆性が大きいため、その段階で、粉砕されて薄片状（フレーク）になっている。
得られたフレークの見かけ比重は、０．１以下のものである。
かかるフレークは、粉砕工程を付加することによって、見かけ比重が０．１以下の粉末となる。
なお、かくして得られた明日葉粉末は、まだ粗いものであるから、これを通常の粉砕機によりさらに粉砕し、粉末とすることよって明日葉茶とすることができる。
また、その粉末は、種々の用途の原料として利用することができるものである。
The dried tomorrow leaves scraped off from the drum are highly brittle and are crushed into flakes at that stage.
The apparent specific gravity of the obtained flakes is 0.1 or less.
Such flakes I by the adding grinding process, the apparent specific gravity of 0.1 or less powder.
Incidentally, thus it leaves powder tomorrow obtained, since those still rough, which was more further ground in the usual pulverizer, I'll be in powder can be leaf tea tomorrow.
The powder can be used as a raw material for various applications.
＜実施例１＞
茎を含む明日葉の新芽（含有水分８８．５質量％）９．３ｋｇを、一対のドラム（ドラム径２１０ｍｍ、長さ３００ｍｍ）を有するドラムドライヤー（ジョンソンボイラ株式会社製ジョンミルダーＪＭ−Ｔ型）を用い、ドラム温度１３８℃、ドラム回転速度３．７５ｒｐｍで乾燥したところ、乾燥明日葉が１．０４ｋｇ得られた。
１時間当たりの処理量は、１２ｋｇ／ｍ２ であった。
得られた明日葉粉末は、その見掛け比重は０．０２４Ｔ／ｍ３ であった。
<Example 1>
A drum dryer (John Milder JM-T type manufactured by Johnson Boiler Co., Ltd.) having a pair of drums (drum diameter 210 mm, length 300 mm) with 9.3 kg of tomato shoots (containing water 88.5% by mass) including stems When used and dried at a drum temperature of 138 ° C. and a drum rotation speed of 3.75 rpm, 1.04 kg of dry tomorrow was obtained.
The throughput per hour was 12 kg / m 2 .
The obtained tomorrow powder had an apparent specific gravity of 0.024 T / m 3 .
＜実施例２＞
茎を含む明日葉の新芽９．３ｋｇの代わりに、茎を含む中葉太目の明日葉（含有水分８９．１質量％）１０．２ｋｇを用いた以外は、実施例１と同様に乾燥したところ、１時間当たりの処理量が１６ｋｇ／ｍ２ であること以外は、同等の明日葉粉末が１．１４ｋｇ得られた。
<Example 2>
In place of 9.3 kg of shoots of tomorrow leaves containing stems, dried as in Example 1 except that 10.2 kg of medium leaf tomato leaves containing stems (containing water 89.1% by mass) were used, 1.14 kg of equivalent tomorrow leaf powder was obtained except that the throughput per hour was 16 kg / m 2 .
＜官能試験＞
上記で得られた明日葉粉末について、八丈島において、３０代から６０代の観光客男女１１名により、以下の試験項目についてのテストを実施した。
試験項目
１．苦味について
全くないと感じた／あまりない／どちらでもない／すこしある／多いにある
２．見た目について
非常に良い／少し良い／どちらでもない／少し悪い／非常に悪い
３．口当たり（食感）について
非常に良い／少し良い／どちらでもない／少し悪い／非常に悪い
４．口どけについて
非常に良い／少し良い／どちらでもない／少し悪い／非常に悪い
５．歯応えについて
非常に良い／少し良い／どちらでもない／少し悪い／非常に悪い
６．お料理には
ぜひ使いたい／少し使いたい／どちらでもない／あまり使わない／全く使わない
７．セリ科特有の香りは
非常にする／少しする／どちらでもない／あまりしない／全くしない
８．油くささは
全く感じない／あまり感じない／どちらでもない／少し感じる／非常に感じる
９．この商品の購入は
ぜひ購入したい／少し購入したい／どちらでもない／あまり購入したくない／購入したくない
１０．この商品の全体的な印象は
非常に良い／少し良い／どちらでもない／少し悪い／非常に悪い
<Sensory test>
About the tomorrow leaf powder obtained above, the following test items were tested in Hachijojima by 11 tourist men and women in their 30s and 60s.
Test items 1. I felt that there was no bitterness / not much / neither / some / some. 2. Appearance Very good / Slightly good / Neither / Slightly bad / Very bad About mouthfeel (texture) Very good / a little good / neither / a little bad / very bad Talking very good / a little good / neither / a little bad / very bad Very good / a little good / neither / a little bad / very bad I want to use it for cooking / I want to use it a little / Neither / Not much / Not at all The scent of the celery family is very / little / neither / not / not much 8. 8. I don't feel oiliness at all / I don't feel it at all / Neither / I feel a little / I feel very much I want to buy this product by all means / I want to buy a little / None / None / I don't want to buy / I don't want to buy The overall impression of this product is very good / a little good / neither / a little bad / very bad
項目ごとに５点法で採点し、その平均値を表１に示した。
表１に示されるように、この発明で得られ明日葉粉末は、生の明日葉に比較して、同等以上の特性を有し、市場に受け入れられるものであった。
Each item was scored by the 5-point method, and the average value is shown in Table 1.
As shown in Table 1, the tomorrow leaf powder obtained in the present invention had characteristics equivalent to or better than those of raw tomorrow and was accepted by the market.
この発明は、明日葉粉末の製造が短時間に、しかも生明日葉の風味、色彩ならびに栄養素を損なうことなく行うことができるため、明日葉の市場開発に極めて大きく貢献するもので、明日葉を栽培する農業において、さらには農産物加工業において幅広く利用される可能性のあるものである。 The present invention, in a short time the production of leaf powder tomorrow, yet raw keiskei flavor, since it is possible to perform without compromising the color and nutrients, intended to contribute very significantly to the market development angelica, leaves tomorrow It can be widely used in cultivated agriculture and even in the agricultural product processing industry.
Claims (3)
を特徴とする明日葉粉末の製造方法。 Both the leaves and stems are cut to a length of 3 to 5 cm, and dried tomato leaves that have been in contact with high-pressure steam for several tens of seconds are passed through a gap formed by a pair of heating drums, and are compressed by heating. Tomorrow characterized in that the flakes obtained by scraping dry tomorrow leaves adhering in a flat shape to the surface are pulverized to obtain a powder having a water content of 10% by mass or less and an apparent specific gravity of 0.1 or less A method for producing leaf powder.
ドラム温度が１２０〜１５０℃であること
を特徴とする請求項１に記載の明日葉粉末の製造方法。 The heating drum is
Drum temperature is 120-150 degreeC, The manufacturing method of the tomorrow leaf powder of Claim 1 characterized by the above-mentioned.
を特徴とする明日葉粉末。
Undried tomorrow leaves cut into 3-5 cm lengths, both leaves and stems, and contacted with high-pressure steam for several tens of seconds are heated and compressed with a pair of heating drums, and the dried tomorrow leaves adhering to the surface are scraped. A tomorrow leaf powder comprising powder obtained by pulverizing flakes obtained by dropping and having a water content of 10% by mass or less and an apparent specific gravity of 0.1 or less.
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| JP2009128815A JP5240471B2 (en) | 2009-05-28 | 2009-05-28 | Manufacturing method of tomorrow leaf powder and tomorrow leaf powder |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2009128815A JP5240471B2 (en) | 2009-05-28 | 2009-05-28 | Manufacturing method of tomorrow leaf powder and tomorrow leaf powder |
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| JP2010273597A JP2010273597A (en) | 2010-12-09 |
| JP2010273597A5 JP2010273597A5 (en) | 2012-06-21 |
| JP5240471B2 true JP5240471B2 (en) | 2013-07-17 |
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Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5810060B2 (en) * | 1980-07-30 | 1983-02-24 | 有限会社 大島明日葉研究所 | Processed food manufacturing method using artificially cultivated Ashitaba as raw material |
| JPH02128649A (en) * | 1989-09-22 | 1990-05-17 | Nara Pref Gov | Production of powdered green teas |
| JPH0478263A (en) * | 1990-07-18 | 1992-03-12 | Isao Kimoto | Facsimile equipment |
| JPH0547A (en) * | 1991-06-20 | 1993-01-08 | Terada Seisakusho:Kk | Tea leaf water content measuring device |
| JPH06343440A (en) * | 1993-06-10 | 1994-12-20 | Seiji Tanaka | Production of dried mugwort |
| JPH07123945A (en) * | 1993-11-05 | 1995-05-16 | Nippon Kousen Kk | Method for treating angelica keiskei |
| JP2006304753A (en) * | 2005-04-26 | 2006-11-09 | Hishio No Sato:Kk | Dried olive leaf, powder thereof, and food mixed with the same |
| JP2007252340A (en) * | 2006-03-24 | 2007-10-04 | Toyo Shinyaku:Kk | Method for producing dried green leaf powder of green plant |
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2009
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