JP6449503B1 - Dried vegetable powder for green juice - Google Patents

Abstract

[Problem] To provide a dried vegetable powder that is free from roughness when suspended in water or the like and obtains a green juice with good throat. [Solution] Particles in vegetable powder having an average particle size of 50 μm or less by laser diffraction method A dried vegetable powder for green juice in which the ratio of particles exhibiting a volume magnetic susceptibility in the range of −12.0 × 10 −6 to −9.5 × 10 −6 is 50% or less. [Selection figure] None

Description

  The present invention relates to a dried vegetable powder for green juice.

  In modern times, with the Westernization of food, the intake of meat has increased and the intake of vegetables has decreased. Green juice has been developed, manufactured and sold as a beverage for easily solving the problem of insufficient intake of vegetables (Patent Documents 1 and 2).

  Aojiru is usually taken by dispersing dry powder such as kale and barley leaves in a liquid such as water, but the fine particles are not dissolved but dispersed, so it is not easy to dissolve in the mouth. This caused a difficulty in drinking green juice.

JP 2010-130970 Patent 6295525

  It is an object of the present invention to provide a dried vegetable powder that is free from roughness when suspended in water or the like, and from which a green juice having a good throat is obtained.

The present invention provides the following dried vegetable powder for green juice.
Item 1. In vegetable powder having an average particle size of less 50μm by a laser diffraction method, the distribution of the volume magnetic susceptibility of the particles, the overall proportion of particles showing a volume magnetic susceptibility in the range of ^{-12.0 × 10 -6 ~-9.5 ×} 10 -6 50% or less of dried vegetable powder for green juice.
Item 2. 2. The dried vegetable powder for green juice according to claim 1, wherein the vegetable is wheat.

  By suspending the dried vegetable powder of the present invention in water, it is possible to obtain a green juice that is sensually free of roughness and good in throat.

Distribution of volume magnetic susceptibility of samples A to F

  In the present specification, examples of vegetables include kale, barley young leaves, tomorrow leaves, kumazasa, morohaya, asparagus, perilla, komatsuna, cabbage, celery, mugwort, mulberry leaves, long life grass, broccoli, bitter gourd, etc. Mulberry leaves, bitter gourd, kale, young barley leaves, tomorrow leaves, more preferably young barley leaves. These vegetables can be used 1 type or in combination of 2 or more types.

  In the present invention, a pulverized product of dried vegetables is used as a dried powder. Although the manufacturing method of the dry powder of vegetables is not specifically limited, For example, it can carry out by a conventionally well-known method, such as a method which combined the drying process and the grinding | pulverization process. Either the drying process or the pulverization process may be performed first, but the drying process is preferably performed first. When obtaining the pulverized product and the pulverized powder, the above-described method may be combined with a blanching treatment such as boil and steam, and a sterilization treatment as necessary. Further, the number of times of performing the pulverization process may be one time or two or more times, but it is preferable to perform the fine pulverization process for finely pulverizing after the coarse pulverization process.

  Although a drying process is not specifically limited, For example, it can carry out by arbitrary methods well-known to those skilled in the art, such as hot air drying, high pressure steam drying, electromagnetic wave drying, freeze drying. Drying by heating can be performed, for example, at a temperature and a time at which the vegetables are not discolored by heating at 40 ° C to 140 ° C, preferably 80 ° C to 130 ° C. By performing the drying treatment, the moisture content of the vegetable can be adjusted to a desired amount, for example, 10% or less, preferably 5% or less.

  The pulverization process of vegetables is not particularly limited, and examples thereof include a process of pulverization by an arbitrary method commonly used by those skilled in the art using a crusher, a mill, a blender, a stone mortar or the like. The pulverized vegetables are sieved as necessary, and for example, it is preferable to use what passes through 50 to 200 mesh as dried vegetable powder.

  The dried vegetable powder for green juice of the present invention is desirably subjected to a selection step so as to satisfy a specific volume magnetic susceptibility condition.

  The dried vegetable powder for green juice of the present invention is preferably suspended in water and ingested as green juice.

  The average particle diameter measured by the laser diffraction method of the dried vegetable powder for green juice of the present invention is 50 μm or less, preferably 5 to 40 μm, more preferably 5 to 25 μm.

In the distribution of the volume magnetic susceptibility of the dry vegetable powder particles for green juice of the present ^{invention, -12.0 × 10 -6 ~-9.5} × 10 ratio of particles exhibiting ^-6 volume magnetic susceptibility in the range of less than 50 wt% of the total The content is preferably 20 to 48% by mass, more preferably 25 to 47% by mass, and particularly preferably 30 to 46% by mass. If the volume magnetic susceptibility is within this range, it is possible to obtain a green juice that is sensuously free of roughness and that is good over the throat.

Volume magnetic susceptibility can be measured according to a conventional method. For example, the porosity measurement method shown in Japanese Patent No. 5754575, the magnetic susceptibility measuring device shown in Japanese Patent No. 6238425, and shown in Japanese Patent No. 5988120 In the dispersoid analysis method and the dispersoid analysis apparatus, the volume magnetic susceptibility of the particles when the particles are dispersed in a dispersion medium can be used. The volume magnetic susceptibility of particles is determined by the elements that make up the particles. The volume magnetic susceptibility of water is −9.0 × 10 ⁻⁶ , and particles with good compatibility with water show a volume magnetic susceptibility close to −9.0 × 10 ⁻⁶ when dispersed in water, and conversely with water If it is poor, the volume magnetic susceptibility shows a value deviating from 9.0 × 10 ⁻⁶ . As defined in the present invention, not more than 50 wt% of the total proportion of particles showing a volume magnetic susceptibility in the range of ^{-12.0 × 10 -6 ~-9.5 ×} 10 -6, familiar to water particles There is not enough roughness when suspended in water, etc., and a green juice with good throat is obtained.

  Hereinafter, the present invention will be described in more detail with reference to Reference Examples, Examples and Test Examples, but these do not limit the present invention.

Example 1
Six types of dried vegetable powder for green juice consisting of young barley leaves were prepared under various drying conditions, blanching conditions, and sterilization conditions, and the average particle size was measured by laser diffraction. That is, the harvested fresh leaves and stems were washed with running water, cut, blanched with boil or steam, cooled, and dried with hot air. After drying, the mixture was sterilized with superheated steam and further pulverized using a jet mill. After pulverization, the sample passed through 100 mesh was used as a measurement sample. Moreover, the magnetic susceptibility of each dried vegetable powder was measured with the magnetic susceptibility measuring apparatus (device name MAIty, Kawano Lab Co., Ltd.). The sample was previously dispersed in Mili-Q water, and was subjected to dispersion treatment with ultrasonic waves for 2 minutes. The measurement temperature was controlled at 25 ° C. ± 1 ° C., and the particles were magnetized using a magnet having a maximum of 2T. Particles dispersed in Mili-Q water were introduced into a glass cell having a measuring container cross section of 200 μm × 200 μm, and the volume magnetic susceptibility of the particles was measured. Further, a sensory test was performed under the following conditions. Table 1 shows the average particle diameter measured by the laser diffraction method (LMS-300: manufactured by Seishin Corporation, dispersion medium: ethanol). The average particle size of all samples ranged from 15 μm to 20 μm. Sample B showed the smallest average particle size, but there was no difference in the average particle size of Samples A, D, and F, and as a whole, no correlation was found between the particle size and the sensory roughness.

The volume magnetic susceptibility of the particles having the volume magnetic susceptibility when the prepared samples A to F are dispersed in water is shown in FIG. Also shows the percentage of particles within the scope of the volume magnetic susceptibility ^{-12.0 × 10 -6 ~-9.5 ×} 10 -6 in total particle in Table 1.

Particles familiar with water is included in the ^{-12.0 × 10 -6 ~-9.5 ×} 10 -6 , which is expected to poor, when 50% or less of the total particles, a good throat without functionally roughness Results were obtained.

-Sensory test Five inspectors who conduct a sensory test of green juice on a daily basis performed a sensory test on samples A to F, and evaluated over the throat. The results are shown in Table 1. “Poor” was assigned 1 point, “Normal” was assigned 3 points, “Good” was assigned 5 points, and scored 1-5. The results of sensory evaluation are shown in Table 1. Samples A and D were below normal and rough. In particular, Sample A felt strong roughness and was poorly evaluated.

Claims (1)

In dehydrated vegetables powder having an average particle diameter of 50μm or less as measured by a laser diffraction method, the distribution of the volume magnetic susceptibility of the particles, particles showing a volume magnetic susceptibility in the range of ^{-12.0 × 10 -6 ~-9.5 ×} 10 -6 der total 50 wt% or less the ratio of is, the vegetable powder Ru young barley powder der, dehydrated vegetables powder for green juice.