JP5726535B2 - A glucosinolate-containing juice composition derived from a cruciferous plant and a method for producing the same - Google Patents

Description

  The present invention relates to a glucosinolate-containing juice composition derived from a cruciferous plant and a method for producing the same.

  Cruciferous plants represented by cabbage are known for their high nutritional value and are used in various dishes, and are processed into beverages by crushing and squeezing and are widely used on the table. Examples of cruciferous plants that are often eaten include cabbage, broccoli, radish, Chinese cabbage, wasabi, and kale used as a green juice ingredient. Brassicaceae plants contain glucosinolates (hereinafter abbreviated as GSL) as unique components, and have recently attracted attention as plants having health functions.

  In general, as a method for processing vegetables into beverages, a method of pulverizing vegetables as they are is known. This method has the advantage that whole vegetables can be processed into beverages. However, since there are insoluble components such as dietary fibers, there are drawbacks such as feeling rough and causing precipitation during eating and drinking.

  As a method for eliminating this disadvantage, there is a method called squeezing that is processed into a beverage while removing insoluble portions of vegetables. If the method of squeezing is used, the insoluble fiber and the like are removed as squeezed koji, so that it is possible to make a beverage that is smooth and does not easily precipitate.

  However, it is known that when a plant is squeezed raw, reactions by various enzymes in the plant proceed, causing aggregation, discoloration, separation, etc., and decomposition of various nutrients contained in the plant. . For example, in Patent Document 1, when squeezing without blanching, taste and mouthfeel often deteriorate due to alteration, browning, separation, and aggregation caused by the reaction of enzymes released from plants. Is described. In particular, when cruciferous plants are squeezed, separation, aggregation, discoloration and decomposition of vitamin C and GSL by endogenous enzymes occur, and unpleasant tastes such as pungent taste, astringency and bitterness, and unpleasant odors such as blue odor are produced. Therefore, squeezing raw juice has disadvantages in terms of nutrition and flavor.

  As a method for causing a plant to have a large amount of nutritional value without decomposing it, heat treatment by blanching in the step before squeezing can be mentioned. For example, in patent document 2, before shredding the cruciferous vegetables, after the product temperature reaches the range of 90 ° C. to 95 ° C., steaming is performed for about 5 minutes to 20 minutes, and then the shredding treatment and squeezing are performed. The obtained juice is subjected to contact treatment using an anion exchanger having a structure in which at least one inorganic anion and at least one organic acid are mixed and ionically bonded. A characteristic method for treating cruciferous vegetables is disclosed. In patent document 3, in the manufacturing method of vegetable juice which consists of the shredding process which crushes and / or grinds vegetables, and the squeezing process which squeezes the shredded vegetables, after shredding or shredding, At the same time, a method for producing vegetable juice is disclosed, wherein the vegetables are heat-treated at a temperature of 65 ° C. to 95 ° C. within 5 minutes from the ultimate temperature. Moreover, there exists patent document 4 as a heating technique by steam, and when heating and / or heat-sterilizing vegetables, the vegetable heating characterized by making 60-90 degreeC steam contact directly to the said vegetables beforehand. A processing method is disclosed.

  On the other hand, a technique for processing while maintaining green, which is the original color of vegetables, is also disclosed. For example, in Patent Document 5, the green leaf of a washed green plant is treated with an alkaline aqueous solution, and a post-squeezing treatment is performed by attaching an alkaline aqueous solution in an amount such that the pH of the juice is 6 to 9 to the green leaf. The manufacturing method of the green leaf green juice of the green plant which is excellent in the stable and excellent palatability which exhibits fresh green is disclosed. Patent Document 6 discloses a method for producing green vegetables that prevents fading during storage, characterized in that the green vegetables are blanched and then immersed in a cyclodextrin solution. In Patent Document 7, the first step of branching green vegetables in an aqueous solution containing sodium acetate, an amino acid and an organic acid salt other than sodium acetate and having a pH of 6.0 to 7.0, then sodium acetate and sugars And a green vegetable processing method including a second step of immersing in an aqueous solution having an organic acid and / or an organic acid other than sodium acetate and having a pH of 4.5 to 6.5. .

Japanese Patent No. 3541170 Patent No. 3676178 JP-A-10-76 JP-A-11-155513 Japanese Patent Laid-Open No. 11-75791 JP 2000-270765 A JP 2006-158293 A

  As described above, cruciferous plants contain GSL as a unique component, but GSL is known to decompose during squeezing. However, to date, there has been no report on a technique developed from the viewpoint of suppressing the decomposition of GSL during squeezing or obtaining a squeezed composition containing abundant GSL. Therefore, the present invention is a cruciferous plant known to contain GSL. By suppressing the degradation of GSL during squeezing treatment, the present invention contains abundant GSL and is excellent in balance of vitamin C, color tone, flavor and the like. It is an object of the present invention to provide a method for producing a squeezed juice composition.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors can prevent the degradation of GSL during squeezing treatment by heat-treating cruciferous plants under a certain condition, The juice obtained from such a cruciferous plant after heat treatment was found to be excellent in color and flavor, and surprisingly high in vitamin C content, and the present invention was completed.

That is, the present invention includes the following inventions.
(1) The following steps (a) and (b):
(A) A cruciferous plant is represented by the following formula (1) or (2) under normal pressure:
[Equation 1]
When 1 ≦ t <3, −5t + 85 ≦ T <100 Equation (1)
[Wherein T is the heating temperature (° C.) and t is the heating time (minutes)]
[Equation 2]
When 3 ≦ t ≦ 10, 70 ≦ T <100 (2)
[Wherein T is the heating temperature (° C.) and t is the heating time (minutes)]
Heat-treating under heating conditions that satisfy
(B) Step for obtaining a juice by squeezing a heat-treated cruciferous plant
A method for producing a juice composition containing glucosinolate, comprising:

(2) The method according to (1), wherein the heating time is from 1 minute to 5 minutes.
(3) The method according to (1) or (2), wherein the heat treatment is performed in water.
(4) Any one of (1) to (3) is performed in an environment of pH 6-8.
The method described.

(5) Further next steps:
(C) The method of any one of (1)-(4) including the step of drying the juice obtained in step (b).
(6) The method according to (5), wherein the drying treatment is spray drying.
(7) It is a kale that has passed more than 55 days after sowing.
The method according to any one of (6).

(8) The cruciferous plant is a kale that has passed 75 days or more after sowing (1) to
The method according to any one of (6).
(9) The method according to (7) or (8), wherein the kale is a spring-fired kale.
(10) A squeeze composition produced by the method according to any one of (1) to (9).

(11) Containing at least 15 μg / 100 mg of glucosinolate (10)
The juice composition described.
(12) The squeezed composition of (10) containing 9 mg / g or more of vitamin C.

(13) The Brassicaceae plant is expressed under the following formula (1) or (2) under normal pressure:
[Equation 3]
When 1 ≦ t <3, −5t + 85 ≦ T <100 Equation (1)
[Wherein T is the heating temperature (° C.) and t is the heating time (minutes)]
[Equation 4]
When 3 ≦ t ≦ 10, 70 ≦ T <100 (2)
[Wherein T is the heating temperature (° C.) and t is the heating time (minutes)]
A method for suppressing the decomposition of glucosinolate in a cruciferous plant during squeezing treatment, wherein the heat treatment is performed under a heating condition that satisfies the conditions.

(14) The method according to (13), wherein the heating time is from 1 minute to 5 minutes.
(15) The method according to (13) or (14), wherein the heat treatment is performed in water.

  ADVANTAGE OF THE INVENTION According to this invention, the method of manufacturing the squeeze composition which contains GSL abundantly from a cruciferous plant can be provided.

  The juice composition produced according to the present invention is advantageous in that it contains not only abundant GSL but also abundant vitamin C, for example, and is excellent in color tone, flavor and the like.

Drawing which shows the result of having quantified each of GSLs in the green juice manufactured by the method of this invention. The abbreviations in the figure are as follows. 1 mGB 1-methoxyglucobrushkin; 4 mGB 4-methoxyglucobrushkin; GB glucobrushkin; GN gluconapine; GR glucoraphanin; SG sinigrin; PG progoitrin; GI glucoivelin. Drawing which shows the influence of the heating temperature and heating time which have on the unpleasant taste of green juice. Drawing which shows the influence of pH at the time of heat processing which affects the total amount of GSL in green juice. Drawing which shows the influence of pH at the time of heat processing which affects the amount of vitamin C in green juice. Drawing which shows the influence of pH at the time of heat processing which affects the color tone of green juice. Drawing which shows the influence of pH at the time of heat processing which acts on the astringency of green juice. Drawing which shows the influence of pH at the time of heat processing which has on the unpleasant taste of green juice. The relationship between the number of days after kale sowing and the GSL content is shown. The abbreviations in the figure are the same as those in FIG. 1 except that HC represents the number of days after sowing and mGB1 represents 1-methoxyglucobraskin.

Hereinafter, the present invention will be described in detail.
The present invention is a method for producing a juice composition containing GSL from a cruciferous plant (hereinafter also simply referred to as the production method of the present invention). As described in detail below, the production method of the present invention includes a treatment for suppressing the decomposition of glucosinolate in the cruciferous plant during the squeeze treatment.

  Specifically, the production method of the present invention includes (a) a step of heat-treating a Brassicaceae plant under normal pressure under a heating condition that satisfies the above formula (1) or (2), and (b) a heat-treated rapeseed. And squeezing a family plant to obtain a juice.

  In the present invention, the cruciferous plant that can be used as a starting material is not particularly limited as long as it is known to contain GSL and is generally eaten. For example, radish, broccoli, cauliflower, cabbage, Examples include me cabbage, Chinese cabbage, turnip, wasabi, Taisai, Mizuna, Sugkina, Komatsuna, mustard greens, and kale. These cruciferous plants may be used alone or in combination of two or more.

  The cruciferous plant may use the whole plant as a raw material, or a part thereof, for example, a leaf, a stem, a root, or a flower bud.

  In the production method of the present invention, kale is preferably used as a cruciferous plant. Kale has a different GSL content depending on the variety, but generally has the highest GSL content in the seed state, and the GSL content decreases with germination. Surprisingly, the present inventors have now found that the GSL content is stabilized 55 days after sowing, and further increased 75 days after sowing. Therefore, it is particularly preferable to use a kale that has become rich in GSL content for 55 days or more after sowing, more preferably 75 days or more after sowing.

  Kale can also be differentiated between spring and autumn sowing according to the sowing time. The time of sowing depends on the climate of the land, but spring-fired kale refers to kale that is sown from January to February and harvested from May to July, and autumn-fired kale is sown from September to October. The kale is harvested from December to March. Spring-fired kale is characterized by a high yield, and autumn-fired kale is characterized by a higher sugar content. In addition to this, the present inventors have now found that spring-fired kale has a higher GSL content than autumn-fired kale. Therefore, it is particularly preferable to use spring-fired kale in the present invention.

  When using said kale as a cruciferous plant, the manufacturing method of this invention may also include the step which prepares a kale prior to the heat processing of a step (a). Specifically, the step comprises sowing the kale seeds (e.g. between 1 and 2 months) in soil suitable for kale cultivation and cultivating the kale for at least 45 days, preferably at least 55 days. Can be included.

  In the production method of the present invention, the heat treatment in step (a) is a treatment mainly intended to inactivate myrosinase in the cruciferous plant. Since this myrosinase is an enzyme that catalyzes the hydrolysis of GSL, it is possible to suppress GSL degradation by deactivating myrosinase. In addition, GSL is hydrolyzed by myrosinase, and finally, isothiocyanic acid which is unfavorably flavored is produced. Therefore, deactivation of myrosinase has the advantage that the flavor of the juice composition which is the target product can be improved. is there.

  The heat treatment in the step (a) is performed by performing a heat treatment under normal pressure and a heating condition that satisfies the above formula (1) or (2). The heating condition represented by the formula (1) or (2) was defined by the present inventor as a heating condition for reducing the decomposition of GSL and producing a juice composition excellent in color and flavor. Is.

  Examples of heating conditions that satisfy the above heating conditions include 95 ° C. for 1 minute, 90 ° C. for 1 minute, 90 ° C. for 2 minutes, 85 ° C. for 2 minutes, and the like.

  In addition, the present inventors surprisingly found that a squeezed composition obtained from a cruciferous plant heat-treated under the above-mentioned conditions defined as conditions under which GSL decomposition can be sufficiently suppressed has a high content of vitamin C. (See the following examples). The heating conditions are appropriately selected so that the heating temperature and the heating time are such that the enzymes involved in the decomposition of vitamin C are inactivated while vitamin C is not destroyed by heating. It suggests.

  In the present invention, the time for performing the heat treatment in step (a) is not particularly limited as long as it is 1 to 10 minutes, but is preferably 1 to 5 minutes. This is because when the heating time is less than 1 minute, GSL degradation by myrosinase cannot be sufficiently suppressed, and when the heating time exceeds 5 minutes, vitamin C is destroyed by heating.

  In the production method of the present invention, the heat treatment method may be any method as long as it can heat the cruciferous plants uniformly, but heat treatment in water (boil treatment) is preferred. For example, in the steaming process, steam tends to concentrate in a large gap, so that the degree of contact with steam is likely to vary, and so-called “steaming unevenness” is generated, and uniform processing is difficult. On the other hand, heat treatment in water (boiled treatment) can be heated uniformly by immersing the cruciferous plant in hot water, and is therefore suitable for inactivating the enzyme while preventing overheating.

  When the cruciferous plant is heated in water, the amount of cruciferous plant input relative to the weight of water is not particularly limited, and any ratio may be used as long as it can be uniformly heated.

  When the cruciferous plant is heated in water, the pH is not particularly limited, but the decomposition of chlorophyll is promoted under acidic conditions. The pH may be adjusted by adding an alkaline preparation used in the field of food processing and commonly used by those skilled in the art. Examples of the alkaline preparation include, but are not limited to, sodium citrate and ascorbic acid. Examples thereof include sodium, sodium lactate, calcium hydroxide, sodium hydroxide, sodium carbonate and the like.

  The cruciferous plants that have been heat-treated in this way (step (a)) gradually fade in color due to the heat of the heat treatment, and therefore it is preferable to cool them quickly after the heat treatment. Therefore, the production method of the present invention may include an optional step of quickly cooling the cruciferous plant after the heat treatment in step (a). As a cooling method in this cooling step, there can be used a method such as natural cooling, a method of cooling by applying wind or cold air, a method of cooling by immersing in a coolant such as water, and any of these methods can be used. You may use.

  The production method of the present invention may also include a shredding and / or grinding process prior to step (b). Such a process can facilitate the squeeze process. In addition, shredding and / or pulverization before squeezing treatment is expected to improve the roughness, dispersibility, chlorophyll content, β-carotene content, calcium content, etc. of the squeezed juice obtained by squeezing treatment. Is done.

  In addition, when obtaining a squeezed liquid with high content of chlorophyll, β-carotene, and calcium, in addition to the grain size of the cruciferous plant by shredding and / or grinding treatment, the heating conditions in step (a) are also appropriate. It is necessary to pay attention to the points that should be considered.

  Next, the cruciferous plant that has been subjected to the heat treatment (step (a)) is subjected to a juice treatment (step (b)). As a squeezing method in this step, it may be carried out by a conventional method such as a method of squeezing the heat-treated Brassicaceae plant as it is, a method of squeezing into a liquid and a squeezed lees, and a special method is used. There is no need. As the squeezer, those normally used for squeezing such as a pulper, a screw press, a filter press, and a decanter can be used in appropriate combination.

  The squeezed juice squeezed as described above may be used for drinking as it is as the squeezed composition of the present invention, but may be subjected to treatment such as freezing and drying as appropriate for improving the storage stability. Good. As a drying method, any method commonly used by those skilled in the art, such as hot air drying, freeze drying, and spray drying, can be used. In particular, spray drying is preferable as a method for drying a squeezed juice squeezed as described above, because alteration due to heat is smaller than that of hot air drying and drying time is shorter than that of freeze drying.

  Moreover, you may sterilize before drying or after drying. As this sterilization treatment, any method commonly used by those skilled in the art, such as heat sterilization, high-pressure sterilization, and airflow sterilization, can be used.

  The juice composition produced as described above (hereinafter also simply referred to as the composition of the present invention) contains GSL in a high content, is excellent in flavor and color, and also contains vitamin C in a high content.

  The juice composition of the present invention obtained as described above includes those containing GSL in a dry weight of 15 μg / 100 mg or more, preferably 100 μg / 100 mg or more. In addition, the GSL content in the juice composition of the present invention can be measured by, for example, a myrosinase decomposition method, HPLC, or the like. For example, when GSL is measured by the myrosinase decomposition method, it can be measured by completely hydrolyzing GSL in the sample with myrosinase and quantifying the released glucose. A commercially available measurement kit (for example, glucose CII-Test Wako (Wako Pure Chemical Industries, Ltd.) etc.) can be used for glucose measurement.

  In addition, the juice composition of the present invention includes those containing vitamin C in a dry weight of 9 mg / g or more, preferably 10 mg / g or more. Vitamin C content in the juice composition of the present invention can be determined by those skilled in the art such as standardized measurement methods for measuring vitamin C content in foods, such as hydrazine colorimetric method, indophenol titration method, and HPLC method. It can be measured by a well-known measurement method.

  The composition of the present invention also includes a composition having an a value smaller than −12 when measured with an optional spectrocolorimeter.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely using an Example, this invention is not limited to these Examples.

  In addition, the evaluation method in a present Example was performed by the method shown below.

[ Evaluation method ]
( 1) Measurement of total GSL As a method of measuring GSL, there are a myrosinase decomposition method and a method using HPLC. In the present invention, measurement was performed by LC-MS. The specific method is as follows. Weigh accurately 100 mg of sample and dispense into Eppendorf (2 ml). Add zirconia beads (Φ5mm) one by one in Eppendorf, add 1ml of 0.1% formic acid solution (0.1g of formic acid dissolved in 100ml of 80% methanol aqueous solution), mixer mill (MM 301, Lecce Co., Ltd.) ) (25 times / sec, treated for 5 minutes).

The suspension treatment is centrifuged (15,000 g, 10 minutes, 4 ° C.), and 800 μl of the supernatant is collected. A column (Sep-Pack Vac NH ₂ cartridge 3 cc / 500 mg, Nippon Waters Co., Ltd.) was equilibrated with 1 ml of 0.1% formic acid solution and adsorbed with 100 μl of supernatant, then 1 ml of 0.1% formic acid solution and then 1 ml of methanol. Wash the column with.

  The fraction adsorbed on the column is eluted with 900 μl of 5% ammonia solution (28% aqueous ammonia diluted 5-fold with methanol) and dried overnight under reduced pressure. 200 μl of 0.1% formic acid solution is added to the dried product and redissolved, followed by filtration (Ultrafree-MC, pore size 0.22 μm, Nihon Millipore Corporation) to obtain an analytical sample. The analysis is performed under the following conditions using LCMS-2010EV (Shimadzu Corporation). In addition, content comparison of GSLs was performed by the total area area of all the peaks of GSL of the obtained analysis data. Moreover, when the component amount of each GSL was needed together, each corresponding GSL peak was calculated | required and this was piled up and the total peak amount was shown.

<Analysis conditions>
Column: Develosil RPAQUEOUS AR-5
No. RPAR520150W (Φ2 × 150mm)
Mobile phase A: 10 mM ammonium formate water (pH 3.75)
Mobile phase B: 10 mM ammonium formate in 50% (v / v) acetonitrile.
Umm water (pH 3.75)
Flow rate: 0.2 ml / min, column oven 40 ° C
Gradient: min A B
0 100 0
5 100 100
30 0 100
40 0 100
60 0 100
MS: LCMS-2010EV (Shimadzu Corporation)
Ionization method: ESI
Analysis type: Scan / SIM
Analysis mode: Scan (negative)
Event time: 1 second Detector voltage: 1.5 kV
Measurement start (m / z): 300
End of measurement (m / z): 500
Measurement time: 60 minutes

(2) Quantification of each GSL GSL was specifically quantified as follows. A sample (around 100 mg) is accurately weighed and dispensed into an Eppendorf tube (2 mL volume). Place zirconia beads (Φ5mm) one by one in an Eppendorf tube, add 1mL of 0.1% formic acid solution (1mL of formic acid mixed with 1L of 80% methanol aqueous solution), and suspend with mixer mill (MM301, Lecce, Inc.) (25 times / sec, 5 minutes processing). The suspension was centrifuged (15,000 g, 5 minutes, RT) to obtain a sample.

  A solid phase extraction column (deep well specification; Oasis WAX 96-Well Plate 30 μm (30 mg), Nihon Waters Co., Ltd.) was equilibrated with 1 mL of 0.1% formic acid aqueous solution to adsorb the previously prepared sample (100 μL of supernatant). After that, the column is washed with 1 mL of 0.1% formic acid aqueous solution and then with 1 mL of methanol. The fraction adsorbed on the column was eluted with 900 μL of a 5% ammonia / water-containing methanol solution (25% aqueous ammonia diluted 5-fold with methanol), 3 drops of 1-propanol were added per well, and the temperature was lowered to 40 ° C. To dry. Add 500 μL of 0.1% aqueous formic acid solution to the dried product and redissolve it to make a sample for analysis.

  The analysis is performed under the following conditions using LCMS-2010EV (Shimadzu Corporation). The injection amount is 20 μL.

<Analysis conditions>
Column: Develosil RPAQUEOUS-AR-3
(Nomura Chemical, Φ2 × 150mm)
Mobile phase A: 10 mM ammonium formate water (pH 3.75)
Mobile phase B: 10 mM ammonium formate in 50% (v / v) hydrous aceto
Nitrile (pH 3.75)
Flow rate: 0.2 ml / min, column oven 40 ° C
Mobile phase gradient: min AB
0 100 0
10 40 60
15 0 100
15.1 100 0
25 100 0
M S: Ionization method: ESI
Analysis type: Scan / SIM
Analysis mode: Scan (negative)
Event time: 1 second Detector voltage: 1.5 kV
Measurement start (m / z): 300
End of measurement (m / z): 500
Scanning speed: 250emu / sec
Measurement time: 25 minutes

  In addition, fixed_quantity | quantitative_assay of each GSL was performed by comparing the peak area area corresponding to each GSL of analysis data with the peak area area of each preparation GSL.

(3) Vitamin C measurement As a method for measuring vitamin C, there are a hydrazine colorimetric method, an indophenol titration method, a HPLC method, and the like. In the present invention, a hydrazine colorimetric method was used. The specific method is as follows. After accurately measuring 1 g of a sample and suspending it in 100 ml of a 5% metaphosphoric acid solution (5 g of metaphosphoric acid dissolved in 100 ml of water), the suspension was filtered with a filter paper (Whatman No. 2). Dispense 1 ml of this filtrate into each test tube (one is the main test zone and the other is the empty test zone). In addition, a solution containing 5 mg / 100 ml of vitamin C is prepared as a VC standard solution, and this is also dispensed into a test tube by 1 ml (standard solution main test group and standard solution empty test group).

  In 4 test tubes, 0.5 ml of indophenol solution (30 mg of 2,6-dichloroindophenol sodium dissolved in 100 ml of warm water and filtered), thiourea solution (2 g of thiourea and 100 ml of 5% metalin) 1 ml of acid solution) is added.

Next, only in the test tube of this test section, hydrazine solution (2 g of 2,4-dinitrophenylhydrazine dissolved in 100 ml of 9N sulfuric acid solution (mixed 1 volume of concentrated sulfuric acid and 3 volumes of water) 0.5 ml) And react at 37 ° C. for 3 hours. After completion of the reaction, the reaction mixture was cooled in an ice bath, 2.5 ml of 85% sulfuric acid solution (mixed of 9 volumes of concentrated sulfuric acid and 1 volume of water) was added, reacted at room temperature for 30 minutes, and then the absorbance at 520 nm was measured ( The standard solution in this test group is designated as E _S , and the one in this test group is designated as E _T ).

On the other hand, the test tube in the blank test zone was allowed to react at 37 ° C. for 3 hours as it was, then cooled in an ice bath, added with 2.5 ml of 85% sulfuric acid solution, and further added with 0.5 ml of the hydrazine solution described above. in 30 minutes after standing, measuring the absorbance of each 520 nm _{(E SO} with a standard blank test ku, those empty test group and _{E tO).}

  As for the amount of vitamin C, when the mg number f of ascorbic acid per absorbance is 5 / (Es-Eso), the following equation is established. Therefore, the amount of vitamin C is calculated from this equation.

Vitamin C content (mg / 100ml) = G × f × (E T -E T0)
However,
G: Sample dilution factor
E _S0 ; Absorbance of empty test section of vitamin C standard solution
E _S ; Absorbance of vitamin C standard solution in this test section
E _T0 ; Absorbance of the sample solution in the blank test section
E _T ; Absorbance of the sample liquid in this test section

Color tone measurement As a color tone measurement method, there are a colorimeter measurement and a spectrocolorimeter measurement. In the present invention, a spectroscopic measuring instrument (Spectrophotometer SE2000, Nippon Denshoku Industries Co., Ltd.) was used. In addition, the measurement was performed with powder. The smaller the measured value (a value), the stronger the green color.

Flavor Measurement As a flavor measurement method, sensory evaluation by a paneler and analysis by a taste recognition apparatus were performed. Specifically, 4 g of a sample was taken and evaluated using a sample dissolved in 100 ml of water. The sensory evaluation was performed by five excellent panelists, and each panel was scored based on the following criteria for the evaluation of each sample compared with the comparative product (Tables 1, 3, 5 and 10, heating time 0 seconds; 0 points) The average of the scores of the five people was used as the evaluation score for sensory evaluation.

<Evaluation criteria>
Uncomfortable taste is very strong compared to the comparative example 3 points Unpleasant taste is strong compared to the comparative product 2 points Unpleasant taste is slightly stronger than the comparative product 1 point Same as the comparative product 0 points Unpleasant taste compared to the comparative product Slightly weaker -1 point Uncomfortable taste is weaker than the comparative product -2 points Unpleasant taste is very weaker than the comparative product -3 points

  In addition, as a taste recognition device, SA402B (Intelligent Sensor Technology Co., Ltd.) was used, and astringent taste highly correlated with the cruciferous family-specific unpleasant taste was selected as a parameter for comparison. The lower the astringency, the less unpleasant taste peculiar to Brassicaceae.

Example 1
Examination of heating temperature and time:
Fresh leaves of kale (Feed in February, harvested in May and July) were washed with water, heated in a hot water bath of pH 7-8 at a temperature of 70 ° C. to 95 ° C. for 30 seconds to 10 minutes, and then a water bath Cooled in. The cooled kale leaf was torn by hand, and then a squeezed liquid was obtained using a squeezing machine (named “PERSEE Aojiru-san”, model number FD-1800, Fukadak Co., Ltd.). This juice was spray-dried to obtain a green juice powder. About the obtained green juice powder, the amount of GSL (quantification of each GSL and the amount of total GSL) and the amount of vitamin C, the measurement of a color tone (a value), and flavor evaluation were performed by said method. The results are shown in FIGS. 1 and 2 and Tables 1-11.

Example 2
Examination of boiled water pH:
The raw leaves of kale were washed with water, heated for 1 minute to 2 minutes in a hot water bath set at pH 4-9 and having a temperature of 90-95 ° C., and then cooled in a water bath. The cooled kale leaf was torn by hand, and then a squeezed liquid was obtained using a squeezing machine (named “PERSEE Aojiru-san”, model number FD-1800, Fukadak Co., Ltd.). The juice was spray-dried to obtain a green juice powder. About the obtained green juice powder, the measurement of the amount of GSL and vitamin C, the measurement of a color tone (a value), and flavor evaluation were performed by the above-mentioned method. The results are shown in Tables 12 to 18 and FIGS.

Comparison example Prototype of unheated product:
The raw leaves of Kale were washed with water and then cleaved by hand without heating, and a juice was obtained using a juicer (named “PERSEE Aojiru-san”, model number FD-1800, Fukadak Co., Ltd.). The juice was spray-dried to obtain a green juice powder. About the obtained green juice powder, the measurement of the amount of GSL and vitamin C, the measurement of color tone (a value), and flavor evaluation were performed (in Table 1, 3, 5 and 10, heating time 0 second).

Reference Example Relationship between days after sowing and GSL content:
25 days, 35 days, 45 days, 55 days, 66 days, 75 days, and 87 days after sowing, the raw leaves of kale (seeded in March) were washed with water, 100 mg was accurately measured, and Eppendorf ( 2 ml), and according to the method for measuring the total GSL amount, the ratio of each GSL and the total GSL amount were measured. The result is shown in FIG.

  According to the present invention, a juice composition containing abundant GSL can be produced from a cruciferous plant. The obtained squeezed composition has an advantage that it contains not only GSL but also vitamin C, for example, and is excellent in color tone and flavor.

  Therefore, the juice composition obtained according to the present invention can be advantageously used as a so-called green juice drink that is easy to drink and rich in nutrients, and as a blended component of other nutritional foods. is there.

Claims (9)

The following steps (a) and (b):
(A) The kale that has passed for more than 55 days after sowing is subjected to the following formula (1) under normal pressure:
[Equation 1]
When 1 ≦ t <3, −5t + 85 ≦ T <100 Equation (1)
[Wherein T is the heating temperature (° C.) and t is the heating time (minutes)]
Heat-treating under heating conditions that satisfy
(B) A method for producing a squeezed composition containing 15 μg / 100 mg or more of glucosinolate by dry weight, comprising the step of squeezing the heat-treated kale to obtain a squeezed liquid.   The method according to claim 1, wherein the heat treatment is performed in water. The method according to claim 1 or 2 , wherein the heat treatment is performed in an environment of pH 6-8. Furthermore, the next step (c):
(C) The method of any one of Claims 1-3 including the step which dry-processes the squeezed liquid obtained at step (b). The method according to claim 4 , wherein the drying treatment is spray drying. The method according to any one of claims 1 to 5 , wherein the kale is a kale that has passed 75 days or more after sowing. The method according to any one of claims 1 to 6 , wherein the kale is spring-fired kale. The kale that has passed for more than 55 days after sowing, under normal pressure, the following formula (1)
[Equation 3]
When 1 ≦ t <3, −5t + 85 ≦ T <100 Equation (1)
[Wherein T is the heating temperature (° C.) and t is the heating time (minutes)]
A method for suppressing the decomposition of glucosinolate in kale during squeezing treatment, wherein the heat treatment is performed under a heating condition that satisfies the conditions. The method according to claim 8 , wherein the heat treatment is performed in water.