JP7042024B2 - Chlorophyll-reduced plant powder-containing foods - Google Patents

Description

The present invention relates to plant powders with reduced chlorophyll reduction and applications of plant powders with reduced chlorophyll to foods.

Currently, there are many foods containing chlorophyll-rich foods such as spinach, kale, young barley leaves and matcha (for example, pasta kneaded with spinach and tea soba containing matcha). However, foods to which these materials are added have problems such as fading of green color and deterioration of flavor due to the influence of heat, light, oxygen and the like when stored for a long period of time. Therefore, many foods to be stored for a long period of time are stored in a state where the light-shielding property and the airtightness are improved by using an aluminum packaging material, a decarbonizing material, or the like, but the aluminum packaging material or the decarbonizing material has a high cost. Examples of other methods for preventing deterioration of foods containing chlorophyll include the methods of Patent Documents 1 to 4.

Patent Document 1 describes a technique for preventing the fading of tea buckwheat noodles in raw noodles and dried noodles by using disodium phosphate and / or trisodium phosphate.

Patent Document 2 describes a technique relating to an anti-fading agent for tea buckwheat noodles containing sodium koji acid, sodium L-ascorbate and sodium hydrogen carbonate as components.

Patent Document 3 describes a technique for preventing discoloration and browning by adding magnesium carbonate to tea buckwheat noodles.

Patent Document 4 describes colored noodles containing green tea powder having a color tone index a of -10.0 or less in the Lab color system according to the color difference formula of Hunter.

These documents are technologies for suppressing fading and browning by adding additives or selecting raw materials, but when food is packaged in packaging materials with incomplete light-shielding properties, fading or fading due to light In particular, it was insufficient to suppress flavor deterioration.

Japanese Unexamined Patent Publication No. 3-15354 Japanese Unexamined Patent Publication No. 4-91757 Japanese Unexamined Patent Publication No. 9-22459 Japanese Unexamined Patent Publication No. 10-2293838

An object of the present invention is to provide a plant powder in which deterioration of flavor due to light is suppressed when a plant containing a large amount of chlorophyll is added to a food.

In the conventional method, when a food material containing a large amount of chlorophyll is added to a food, deterioration of color tone such as fading is suppressed by adding an additive for stabilizing chlorophyll. However, although it is possible to suppress deterioration such as fading to some extent by stabilizing chlorophyll, it is difficult to suppress deterioration of flavor, especially deterioration of flavor due to light, and the packaging material cannot completely block light. When food is packaged and stored for a long period of time, deterioration of flavor has been a problem.

Therefore, as a result of diligent research, the inventors of the present invention have found that the deterioration of flavor with respect to light can be suppressed by removing the chlorophyll itself contained in the food material, instead of stabilizing and maintaining the chlorophyll itself. The present invention has been reached.

That is, it is a chlorophyll-reduced plant powder in which the chlorophyll content is reduced to 0.05 g or less per 100 g of the powder by removing the chlorophyll from the plant containing chlorophyll.

In addition, green tea powder can be mentioned as a preferable chlorophyll-reducing plant powder.

Further, the chlorophyll-reduced plant powder according to the present invention can be contained in foods, and preferred foods include noodles, confectionery or powdered soup, and particularly preferably instant fried noodles, which are foods containing a large amount of fats and oils. Can be mentioned.

The amount of the chlorophyll-reduced plant according to the present invention added to the food is preferably such that the chlorophyll content in the food to be added is 2.1 μg / 100 g or less.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a plant powder in which deterioration of flavor due to light is suppressed when a plant containing a large amount of chlorophyll is added to a food.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. 1. Chlorophyll-containing plants Examples of the chlorophyll-containing plants according to the present invention include spinach, Japanese mustard spinach, broccoli, kale, tomorrow's leaves, yomogi, young barley leaves and green tea, and broadly defined plants such as chlorella and green tea. These plants may be used in the form of juice with a mixer or the like in the chlorophyll removing step described later, or may be dried and used in the form of powder. As the green tea, not only raw tea leaves but also matcha, sweet tea, sencha, gyokuro, bancha and other tea leaves, and powdered tea leaves can be used. In particular, green tea powder is preferable as an additive to food.

2. 2. Chlorophyll removal Chlorophyll is removed from the chlorophyll-containing plant according to the present invention. The chlorophyll in the present invention refers to chlorophyll a and pheophyllin a. As a method for removing chlorophyll, chlorophyll is removed by eluting it in an organic solvent. Examples of the organic solvent include methanol, ethanol, acetone, diethyl ether, n-hexane and the like. Preferably, it is ethanol or acetone.

An organic solvent is added to a liquid or powder of the chlorophyll-containing plant according to the present invention and shaken or stirred to elute the chlorophyll in the organic solvent, and then the organic solvent is added by a separating funnel, centrifugation or the like. The residue from which the organic solvent has been removed is dried to obtain a chlorophyll-reduced plant powder. At this time, the chlorophyll may be extracted a plurality of times with an organic solvent and then the residue may be dried, and the chlorophyll may be extracted so that the chlorophyll content is 0.05 g or less in 100 g of the powder. When the chlorophyll content in 100 g of the powder is more than 0.05 g, the amount of the chlorophyll-reduced plant powder added to the food is small, and it becomes difficult to obtain the flavor by adding the plant powder.

In addition, chlorophyll is adsorbed by passing an organic solvent in which chlorophyll is eluted through a silica gel column or an activated carbon column, and other components contained in the organic solvent that are not adsorbed on the column are recovered by evaporating the organic solvent. It can also be added to the residue.

The method for drying the residue is not particularly limited, and the residue can be dried by freeze-drying or spray-drying. At this time, an excipient such as dextrin or starch can be added to the residue and then dried to obtain a chlorophyll-reduced plant powder.

3. 3. About foods to which chlorophyll-reduced plant powder is added Add the prepared chlorophyll-reduced plant powder to the target food. Foods to which chlorophyll-reduced plant powder is added are suitable for foods to be stored for a long period of time, and examples thereof include noodles such as dried noodles and instant noodles, confectionery such as cookies, and foods such as powdered soup. Especially when it is added to foods containing a large amount of oil and fat, the flavor is more significantly deteriorated by light, so it is particularly suitable for instant fried noodles.

The amount of chlorophyll-reduced plant powder added is preferably such that the chlorophyll content in the food to be added is 2.1 μg / 100 g or less. If the chlorophyll content in the food to be added is more than 2.1 μg / 100 g, it becomes difficult to suppress the deterioration of flavor due to light for a long period of time. It is preferable to add the mixture in an amount of 0.9 μg / 100 g or less, more preferably 0.4 μg / 100 g or less.

The lower the chlorophyll content of the chlorophyll-reduced plant powder used, the more it can be added to the food, so that the flavor of the chlorophyll-containing plant is more reflected in the food.

Chlorophyll originally has a green color, but since the chlorophyll-reduced plant powder has a large amount of chlorophyll removed, the color of the powder itself is lighter than that of the plant powder without chlorophyll removed. .. Therefore, when the chlorophyll-reduced plant powder is added to food, it is preferable to add a pigment such as gardenia pigment in order to match the color tone when the plant powder from which chlorophyll has not been added is added. By doing so, the color tone can be maintained without deterioration of the color such as fading due to the decomposition of chlorophyll caused by light or heat.

As described above, by using the chlorophyll-reduced plant powder from which chlorophyll has been removed for food, it is possible to suppress the deterioration of flavor due to light, which has been a problem when a plant containing chlorophyll is added to food.

Hereinafter, the present embodiment will be described in more detail with reference to examples.

(Experiment 1)
<Preparation of chlorophyll-reduced matcha powder>

(Example 1-1)
Put 2 g x 10 (total 20 g) of commercially available matcha powder (chlorophyll content 0.46 g / 100 g) in a polypropylene container, add 30 mL x 10 (total 300 mL) of an organic solvent solution containing 85% acetone and 15% water, and add. After shaking with a shaker (SR-1 manufactured by TAITEC) at 240 rpm for 10 minutes, the mixture was centrifuged at 3000 rpm for 10 minutes with a centrifuge (himac CT 6EL manufactured by Hitachi Koki Co., Ltd.). This elution operation was repeated 3 times.

The supernatant layer containing the centrifugally separated organic solvent was separated, passed through an activated carbon column (Envi-carb column 20 g), and the effluent was recovered. The recovered effluent was concentrated under reduced pressure with an evaporator to remove the organic solvent.

The remaining residue from which the supernatant layer containing the organic solvent was separated by centrifugation and the effluent that had passed through the activated carbon column and concentrated under reduced pressure were mixed and put into a freeze-dryer (FDU-1110 manufactured by Tokyo Rika Kikai Co., Ltd.). The mixture was freeze-dried at −45 ° C. for 18 hours to obtain a chlorophyll-reduced matcha powder (chlorophyll content <0.005 g / 100 g).

The chlorophyll was measured by the HPLC method. Specifically, 0.1 g of the sample is placed in a polypropylene container, 4 mL of an organic solvent solution containing 85% acetone and 15% water is added, and the mixture is shaken for 10 minutes at 240 rpm with a shaker (SR-1 manufactured by TAITEC). After that, the sample was centrifuged at 3000 rpm for 10 minutes using a centrifuge (himac CT 6EL manufactured by Hitachi Koki Co., Ltd.). This elution operation was repeated 3 times. The supernatant layer containing the centrifugally separated organic solvent was separated, and the volume was adjusted to 20 mL with an organic solvent solution containing 85% acetone and 15% water to prepare a test solution. The HPLC measurement conditions are shown in Table 1 below. Chlorophyll a and pheophytin a, which is a decomposition product, were quantified, and the total value was taken as the amount of chlorophyll.

(Example 1-2)
Chlorophyll-reduced matcha powder was obtained according to the method of Example 1-1 except that the organic solvent was 98% ethanol instead of acetone (chlorophyll content 0.01 g / 100 g).

(Example 1-3)
Put 2 g x 10 (total 20 g) of commercially available matcha powder (chlorophyll content 0.46 g / 100 g) in a polypropylene container, add 30 mL x 10 (total 300 mL) of an organic solvent solution containing 98% ethanol, and shaker (a total of 300 mL). After shaking for 10 minutes at 240 rpm with SR-1) manufactured by TAITEC, centrifugation was performed at 3000 rpm for 10 minutes with a centrifuge (himac CT 6EL manufactured by Hitachi Koki). This elution operation was repeated twice.

30 ml x 10 (300 ml in total) g of water was added to the residue from which the ethanol solution had been removed, and the mixture was filtered using a funnel, and the residue remaining on the filter paper was spray-dried to obtain chlorophyll-reduced matcha powder (chlorophyll content 0.02 g / 100 g). ..

(Example 1-4)
Chlorophyll-reduced matcha powder was obtained according to the method of Example 1-3 except that the elution operation was performed once (chlorophyll-containing 0.05 g / 100 g).

(Comparative Example 1-1)
Commercially available matcha powder (chlorophyll content 0.46 g / 100 g) was used as a comparison target.

(Experiment 2)
<Addition to food>

Instant frying noodles to which the chlorophyll-reduced matcha powder of Examples 1-1 to 1-4 and the commercially available matcha powder of Comparative Example 1-1 were added were produced by the following method.

(Example 2-1)
900 g of wheat flour, 100 g of starch, and 0.05 g of chlorophyll-reduced matcha powder of Example 1-1 were added and mixed into powder, and 340 ml of kneaded water in which 10 g of salt, 2 g of brine, and 0.4 g of polymerized phosphate were dissolved was added. , Kneaded with a normal pressure mixer for 15 minutes to obtain a noodle dough (dough).

The obtained noodle dough was shaped, combined to form a noodle band, rolled repeatedly to obtain a final noodle thickness of 0.75 mm, and then the noodle wire was cut out with a cutting blade No. 20 angle.

The cut noodle strings were immediately steamed for 2 minutes, then immersed in a seasoning solution containing 90 g of salt and 10 g of monosodium glutamate per liter for 5 seconds, and then stretched to a length of about 30 cm.

Next, a container for instant fried noodles called a retainer (a container with a diameter of 87 mm on the top of the container, a diameter of 72.5 mm on the bottom of the container, a height of 60 mm, and a cup-shaped container with a non-opened side surface, with a hole diameter of 2 on the bottom of the container. 100 g of noodle wire which was 9.9 mm and was cut into a 60 ° zigzag shape with small holes opened by 50% with respect to the area of the bottom surface was put into the container.

Next, a fryer with a hole diameter of 2.9 mm and a lid in which small holes were opened almost uniformly in a 60 ° staggered pattern by 50% of the area of the bottom surface was placed on the retainer and the refined palm oil was heated to 150 ° C. Immediate frying noodle samples were produced by immersing the retainer in the dough for 2 minutes and 30 seconds. The average weight of the instant fried noodle sample was 65.5 g, and the theoretical yield with this formulation was 18 meals. The chlorophyll content in the instant fried noodles was calculated from the amount of plant powder added, the chlorophyll content, the theoretical yield in this formulation, and the average weight of the instant fried noodle samples.

(Example 2-2)
Instant noodle samples were prepared according to the method of Example 2-1 except that the chlorophyll-reduced matcha powder of Example 1-2 was used. The weight and theoretical yield of the instant fried noodle sample were calculated as being the same as in Example 2-1.

(Example 2-3)
Instant noodle samples were prepared according to the method of Example 2-1 except that the chlorophyll-reduced matcha powder of Example 1-3 was used. The weight and theoretical yield of the instant fried noodle sample were calculated as being the same as in Example 2-1.

(Example 2-4)
Instant noodle samples were prepared according to the method of Example 2-1 except that the chlorophyll-reduced matcha powder of Example 1-4 was used. The weight and theoretical yield of the instant fried noodle sample were calculated as being the same as in Example 2-1.

(Example 2-5)
Instant noodle samples were prepared according to the method of Example 2-1 except that the chlorophyll-reduced matcha powder of Example 1-2 was used and 3 g of green gardenia pigment was added to the kneaded water. The weight and theoretical yield of the instant fried noodle sample were calculated as being the same as in Example 2-1.

(Example 2-6)
Instant noodle samples were prepared according to the method of Example 2-1 except that the chlorophyll-reduced matcha powder of Example 1-2 was used and the addition amount was 0.25 g. The weight and theoretical yield of the instant fried noodle sample were calculated as being the same as in Example 2-1.

(Comparative Example 2-1)
An instant noodle sample was prepared according to the method of Example 2-1 except that the commercially available matcha powder of Comparative Example 1-1 was used. The weight and theoretical yield of the instant fried noodle sample were calculated as being the same as in Example 2-1.

The instant fried noodle sample produced in Experiment 2 was placed in a paper cup, sealed with an aluminum lid, and subjected to a light exposure test (forced deterioration test). The exposure test was carried out in an environment of 11,000 lux and 25 ° C., and the flavor deterioration was evaluated before, 5 days and 10 days after the exposure test. The evaluation was performed by 5 veteran panelists, and the flavor of 400 g of boiling water poured and cooked for 3 minutes was evaluated. The evaluation criteria are 5 points for the sample before the exposure test, 4 points for the one with a slightly inferior but good flavor, 3 points for the one with a poor flavor but generally acceptable as a product, and the one with a deteriorated flavor that cannot be used as a product. Two points were given, and one point was given for those whose flavor was significantly deteriorated and could not be eaten.

Experiment 2 is shown in Tables 2 to 4 below.

Claims (5)

Chlorophyll-reduced plant whose chlorophyll content is reduced to 0.05 g or less per 100 g of powder by removing chlorophyll from at least one plant of spinach, Japanese mustard spinach, broccoli, kale, tomorrow's leaves, yomogi, barley young leaves or green tea . A chlorophyll-reduced plant powder-containing food characterized by containing powder. The food containing chlorophyll-reduced plant powder according to claim 1, wherein the chlorophyll-reduced plant powder is green tea powder. The chlorophyll-reduced plant powder-containing food according to claim 1 or 2, wherein the food is noodles, confectionery or powdered soup. The chlorophyll-reduced plant powder-containing food according to claim 3, wherein the noodles are instant fried noodles. The chlorophyll-reduced plant powder-containing food according to any one of claims 1 to 4, wherein the chlorophyll content in the chlorophyll-reduced plant powder-containing food is 2.1 μg / 100 g or less.