JP7486100B2 - Powdered food, beverage, and method for producing powdered food - Google Patents

Description

The present invention relates to powdered foods, beverages, and methods for producing powdered foods. More specifically, the present invention relates to powdered foods, beverages, and methods for producing powdered foods that are rich in ingredients that can improve vascular function, and that are safe, inexpensive, and easy to ingest.

In recent years, the risk of lifestyle-related diseases such as obesity, high blood pressure, hyperlipidemia, and diabetes has increased due to poor diet, chronic lack of exercise, and excessive stress. As the symptoms of these lifestyle-related diseases progress, there is a high possibility of developing more serious diseases such as arteriosclerosis and myocardial infarction. Recent research has revealed that a decline in vascular endothelial function is one of the factors behind these various diseases.

Generally, blood vessels expand and contract like a rubber hose, and have the function of sending blood from the heart to the entire body. Blood vessels are mainly structured with three layers: the intima, media, and adventitia, which are made up of endothelial cells, smooth muscle cells, and a collagen fiber layer from the inside through which blood passes. This structure of blood vessels allows them to expand and contract strongly and flexibly, enabling them to send blood throughout the body.

Among them, vascular endothelial cells, which constitute the vascular endothelium located in the innermost layer of blood vessels, play an important role in maintaining a healthy blood vessel state. Specifically, it is known that vascular endothelial cells produce and secrete many physiologically active substances, including vasodilator factors such as nitric oxide (NO), prostaglandin _I2 , and endothelium-derived vascular hyperpolarizing factor, as well as vasoconstrictor factors such as endothelin, angiotensin II, and thromboxane _A2 . The vascular endothelium is responsible for the physiological functions of maintaining blood flow, including contraction and relaxation of the vascular wall (hardness and softness of the blood vessel), adhesion of inflammatory cells to the vascular wall, vascular permeability, and regulation of blood coagulation.

However, as mentioned above, if the endothelial function of blood vessels continues to decline due to lack of exercise, excessive stress, or aging, the elasticity of blood vessels is inhibited, making it difficult for blood to flow, which is thought to cause the symptoms of lifestyle-related diseases to progress.

In order to improve such vascular endothelial function, for example, Patent Document 1 discloses a vascular endothelial function improver that contains onions and processed onion products as active ingredients. According to Patent Document 1, onions contain a large amount of quercetin, a type of polyphenol, and continued intake of onions can improve vascular endothelial function.

Meanwhile, trigonelline has been attracting attention as a functional component for improving vascular endothelial function. The inventors of the present invention have discovered that Sakurajima daikon, a specialty of Kagoshima Prefecture, is an agricultural crop rich in trigonelline and contains more trigonelline than other agricultural crops (Non-Patent Document 1). According to Non-Patent Document 1, the inventors have determined that Sakurajima daikon contains approximately 36 mg of trigonelline per 100 g, which is actually more than 60 times the amount found in green neck daikon.

JP 2013-53084 A

Journal of Agricultural and Food Chemistry, 66(33), 8714-8721, 2018.

As mentioned above, Sakurajima Daikon is rich in trigonelline, a functional ingredient, but cooking Sakurajima Daikon is time-consuming, so it is not necessarily widespread in ordinary households. For this reason, there has been a demand for the development of a food product that allows Sakurajima Daikon to be easily ingested. In this regard, for example, by artificially drying Sakurajima Daikon and turning it into a powder, it can be taken orally as it is, mixed with water and taken as a drink, or mixed with other foods, making it expected to be easily ingested.

Here, known artificial drying methods for producing powder include, for example, vacuum freeze-drying (freeze-drying) and hot air drying. The freeze-drying method involves rapidly freezing raw materials containing moisture at around -30°C, then reducing the pressure to sublimate the moisture in a vacuum and drying them. This method is widely used as an emergency food or portable food, and in recent years has been diversified and developed into health foods and functional foods.

The freeze-drying method has the advantages of causing little morphological change such as shrinkage or cracking due to drying, little change in nutritional content such as vitamins or flavor, good restoration and solubility because it is porous and can easily penetrate water or hot water, and long-term storage is possible because the action of enzymes and microorganisms is suppressed. On the other hand, the freeze-drying method requires careful preparation and complex manufacturing processes, which inevitably results in long manufacturing times and the need for large capital investments.

In contrast, the hot air heating and drying method can shorten the production time, and is therefore expected to reduce production costs. However, there are many issues to be resolved with the hot air heating and drying method, such as the loss of some of the nutrients contained in the raw materials due to the heat used in the production process, and so a hot air heating method for powdering Sakurajima daikon has not yet been established. As a result of intensive research by the inventors in this regard, they have succeeded in developing a powdered food product made primarily from Sakurajima daikon, which does not lose the active ingredient trigonelline and has a superior taste.

The present invention was devised in light of the above, and aims to provide a powdered food, beverage, and method for producing powdered food that is rich in ingredients that can improve vascular function, is safe, inexpensive, and can be easily ingested.

To achieve the above objective, the powdered food of the present invention uses radish as the main ingredient and contains approximately 200 to 700 mg of trigonelline, 0.1 to 5 mg of tannins, and 10 to 20 mg of chlorogenic acid per 100 g.

In order to achieve the above-mentioned objective, the beverage of the present invention is made by dissolving a powdered food product containing Sakurajima daikon as the main ingredient, approximately 200 to 700 mg of trigonelline, 0.1 to 5 mg of tannins, and 10 to 20 mg of chlorogenic acid per 100 g, in a liquid beverage.

The powdered food contains approximately 200 to 700 mg of trigonelline per 100 g, making it rich in trigonelline, a functional ingredient for improving vascular endothelial function. By continuously ingesting the powdered food, deteriorated vascular endothelial function can be improved and various lifestyle-related diseases can be prevented.

In addition, by containing approximately 0.1 to 5 mg of tannins per 100 g, the amount of tannins, which are bitter components normally found in large amounts in radishes, can be controlled to a specified level, so that the powdered food has a pleasant taste when ingested orally, without any bitterness.

In addition, the powdered food contains approximately 10 to 20 mg of chlorogenic acid per 100 g, which suppresses the activity of active oxygen in the body and helps prevent lifestyle-related diseases caused by cell aging and arteriosclerosis.

In addition, when the main ingredient of the powdered food is Sakurajima radish, Sakurajima radish is rich in trigonelline, which can improve deteriorated vascular endothelial function and prevent various lifestyle-related diseases, as mentioned above.

Furthermore, if the radish is the leaves of Sakurajima radish, which are rarely eaten and discarded in large quantities, it is possible to effectively utilize the leaves, reducing the amount of waste and food loss.

To achieve the above-mentioned objective, the method for producing a powdered food of the present invention comprises a steaming process in which the radish is steamed so that its product temperature is in the range of approximately 80 to 100°C, a pressing process in which the steamed radish is pressed, a primary drying process in which the pressed radish is dried with hot air in the range of approximately 110 to 150°C, a crushing process in which the dried radish is crushed into powder, and a secondary drying process in which the powdered radish is dried with hot air in the range of approximately 70 to 100°C.

Here, by providing a steaming process in which the radish is steamed so that its product temperature is in the range of approximately 80 to 100°C, the activity of the enzymes contained in the radish is weakened, preventing deterioration in quality and also preventing changes to the nutrients contained in the radish.

If the temperature range of the radish in the steaming process is below 80°C, the activity of the enzymes contained in the radish cannot be weakened. Also, if the temperature range of the radish in the steaming process is higher than 100°C, the nutrients contained in the radish may change, causing a deterioration in quality.

In addition, by including a pressing process in which the steamed radish is pressed, it is possible to inflict moderate damage on the tissues and cell walls of the radish. This makes it possible to equalize the moisture unevenness that exists between parts of the inside of the radish and to facilitate smooth movement of moisture inside the radish in the subsequent drying process, thereby improving drying efficiency while preventing the radish's product temperature from rising too high in certain areas.

When using the leaves of radish as the main ingredient, it is possible to remove the moisture contained in the radish while preventing the loss of green pigments in the leaves, so the final powdered food product contains chlorophyll and has a good appearance.

In addition, by providing a primary drying process in which the pressed radish is dried with hot air in the temperature range of approximately 110 to 150°C, the moisture content of the radish that has wilted during the pressing process can be further removed. By setting the hot air temperature range at approximately 110 to 150°C, the drying speed can be increased without raising the radish's product temperature, and it is possible to dry it to a low moisture level where no chemical changes occur.

If the temperature range for the primary drying process is less than approximately 110°C, the moisture content of the radish cannot be sufficiently removed, and if the temperature range is higher than approximately 150°C, the product temperature of the radish may become high in some places, resulting in uneven quality.

In addition, by including a grinding process in which dried radishes are ground into powder, the moisture content can be appropriately removed, and by turning the wilted radishes into powder, the moisture content can be further removed.

In addition, by providing a secondary drying process in which the powdered radish is dried with hot air at a temperature range of approximately 70 to 100°C, it is possible to prevent the top of the radish from drying out, keep the moisture content of the entire radish constant, and dry it evenly without unevenness.

If the temperature range for the secondary drying process is below approximately 70°C, there is a risk that the moisture content of the radish may not be sufficiently removed. On the other hand, if the temperature range is higher than approximately 100°C, there is a risk of uneven quality, such as the temperature of the radish becoming higher in some places.

In addition, when the steaming process is carried out for approximately 30 to 50 seconds, this is the most suitable steaming time to prevent deterioration in quality by weakening the activity of the enzymes contained in the radish, and to prevent changes to the nutrients contained in the radish.

In addition, when the pressing process is performed for approximately 30 to 60 seconds, this is the most suitable pressing time for causing moderate damage to the tissue and cell walls of the radish and gradually drying it while equalizing the moisture unevenness that exists between the internal parts of the radish.

In addition, if the primary drying process lasts for approximately 20 to 40 minutes, it is possible to increase the drying speed without increasing the temperature of the radish, and to dry it to a low moisture content where no chemical changes occur.

In addition, if the secondary drying process has two stages, a first drying process and a second drying process, the staged drying can improve the quality of the radish and prevent discoloration.

In addition, if the first drying process involves drying for approximately 20 to 40 minutes with hot air at a temperature range of approximately 70 to 90°C, the powdered radish can be dried evenly.

In addition, if the second drying process is performed for approximately 10 to 30 minutes using hot air at a temperature range of approximately 80 to 100°C, the amount of moisture that could not be removed in the first drying process can be removed more evenly.

The powdered food, beverage, and method for producing powdered food according to the present invention are rich in ingredients that can improve vascular function, and are safe, inexpensive, and easy to ingest.

FIG. 1 is a diagram showing a manufacturing process of a powdered food according to an embodiment of the present invention.

Below, the embodiments of the present invention relating to powdered foods, beverages, and methods for producing powdered foods will be described with reference to the drawings to facilitate understanding of the present invention.

[Production method]
First, a method for producing a powdered food according to an embodiment of the present invention will be described with reference to Fig. 1. The powdered food of the present invention uses the leaves of Sakurajima radish, a specialty of Kagoshima Prefecture, as a main ingredient.

Here, the powdered food does not necessarily have to use Sakurajima Daikon as the main ingredient, and any type of radish may be used as the main ingredient. However, as disclosed in the above-mentioned Non-Patent Document 1, Sakurajima Daikon is rich in trigonelline, which improves vascular function, so from the perspective of providing powdered foods and beverages with the primary purpose of improving vascular function, it is preferable to use Sakurajima Daikon. In the following explanation, "radish" means Sakurajima Daikon unless otherwise specified.

In addition, the powdered food does not necessarily have to use the leaves of Sakurajima Daikon as the main ingredient; the roots may be used as the main ingredient, or a mixture of both the leaves and roots may be used as the main ingredient. According to research conducted by the inventors of the present application, the amount of trigonelline contained in Sakurajima Daikon is equal in the leaves and roots, and there is no significant difference in the effect regardless of which part is used as the main ingredient. Below, a method for producing a powdered food using the leaves of daikon as the main ingredient is described, but the roots of daikon can also be produced using the same manufacturing process.

[S1: Cleaning step]
First of all, the radishes that are brought to the processing plant are covered with soil, mud, etc. In particular, in Kagoshima Prefecture, where Sakurajima radishes are produced, a large amount of volcanic ash can adhere to the leaves exposed above the soil due to the influence of volcanic ash deposited by the eruption of Sakurajima.

In the washing process, the leaves of the delivered radishes are cut to a certain size (for example, about 4 to 5 cm) and then washed to remove any residue adhering to the leaves in a tank filled with a cleaning solution such as tap water.

Here, it is not necessary to have a washing process. For example, when washed radish leaves are brought into a processing plant, the brought-in leaves can be subjected to the steaming process described below as they are.

[S2: Steaming process]
The leaves washed in the washing process are dehydrated, and then blanched using a rotary wire mesh cylindrical steamer, in which steam of a predetermined temperature (e.g., saturated steam at 100°C, or superheated steam obtained by heating saturated steam) or humidified hot air made by adding hot air to superheated steam is blown onto the leaves for about 30 to 50 seconds so that the product temperature of the leaves becomes about 100°C. This blanching process prevents the quality of the leaves from deteriorating by inactivating the activity of the oxidase contained in the leaves through heating with steam. Furthermore, it softens the leaf tissue, making it easier to process in the following steps, and also has the effect of volatilizing the grassy odor contained in the leaves.

Here, the temperature of the leaves during the blanching process does not necessarily have to be approximately 100°C. If the temperature of the leaves is in the range of approximately 80 to 100°C, it is possible to weaken the activity of the oxidase enzymes contained in the leaves without losing the nutrients (e.g. vitamins) contained in the leaves.

If the temperature of the leaves after blanching is less than approximately 80°C, the inactivation of the oxidases contained in the leaves by blanching will be insufficient, resulting in a decrease in quality and leaving the leaves with a characteristic grassy odor. On the other hand, if the temperature of the leaves after blanching exceeds 100°C, there is a possibility that the vitamin nutrients contained in the leaves will be lost. Therefore, it is necessary to control the steam temperature so that the temperature of the leaves during blanching is approximately 80 to 100°C, and more preferably approximately 100°C.

In addition, the equipment used in the steaming process does not necessarily have to be the rotary wire mesh cylindrical steamer described above. For example, a belt-type steamer that blows steam onto the leaves moving on a metal net conveyor may be used.

[S3: Hitting process]
The leaves heated in the steaming process are cooled by cold air (or natural air) and then subjected to the pressing process. The pressing process is a process in which the leaves are twisted using a pressing machine or the like to cause moderate damage to the leaf tissue and cell walls and facilitate smooth water movement inside the leaves. This pressing process is carried out for approximately 30 to 60 seconds, and the pressed leaves are divided into pieces of appropriate size.

Here, the duration of the beating process does not necessarily have to be approximately 30 to 60 seconds. However, if the duration of the beating process is less than 30 seconds, the leaf tissue and cell walls will not be adequately damaged, and moisture will not move smoothly inside the leaf, which may result in uneven drying when the leaf is subjected to the next step, the drying step. On the other hand, if the duration of the beating process exceeds 60 seconds, the leaf will become smooth, and it will not be possible to secure a certain surface area for the next step, the drying step, which may result in uneven drying.

[S4: Primary drying process]
The leaves that have been pressed and twisted in the pressing process are transported to a dryer by a belt conveyor or the like, and are dried with hot air at approximately 120° C. At this time, the product temperature of the leaves is maintained at approximately 40° C. Through the primary drying, the moisture content of the leaves can be reduced to less than 5-10%, and the leaves wilt to a certain volume.

In the case of radish leaves, this primary drying process targets the thinner leaf blade compared to the thicker petiole and veins, allowing it to be dried to a low moisture level where the pigments do not change and no chemical changes occur.

Here, the temperature range of the hot air in the primary drying process does not necessarily have to be approximately 120°C. If the temperature range is approximately 110 to 150°C, the entire leaf can be dried evenly without the product temperature of the leaf becoming high in certain areas.

If the temperature range for the primary drying process is less than approximately 110°C, the moisture content of the leaves may not be sufficiently removed. On the other hand, if the temperature range is higher than approximately 150°C, the product temperature of the leaves may be high in some places, and there may be unevenness in the quality. Therefore, the temperature range of the hot air in the primary drying process needs to be approximately 110 to 150°C, and more preferably approximately 120°C.

[S5: Crushing process]
In the primary drying process, the wilted leaves, which have been reduced to a certain moisture content, are fed to a grinder and pulverized to a certain particle size. In the grinding process of the embodiment of the present invention, the leaves are first fed to a rotor vane machine as a grinder. The rotor vane machine is a softening machine that uses the principle of a "meat mincer," and the wilted leaves are pushed into an inlet and compressed to be finely ground.

The leaves that have been crushed to a certain size by the rotor vane machine are then sent to the CTC machine. The CTC machine (an acronym for "CRUSH," "TEAR," and "CURL") is a device commonly used in black tea production, which uses a rolling machine consisting of two stainless steel rollers to roll the leaves into the gaps between the rollers as they rotate, and then uses protrusions and blades attached to the rollers to break and cut the cellular tissue of the leaves, rolling them into granules of approximately 1 to 2 mm.

[S6: Secondary drying process]
The leaves that have been ground to a uniform particle size in the crushing process are then subjected to a second drying process again as a final finishing step. In this second drying process, a first drying process (S61) is performed in which hot air in the temperature range of about 80°C is blown onto the leaves for about 20 to 40 minutes. This is followed by a second drying process (S62) in which hot air in the temperature range of about 90°C is blown onto the leaves for about 10 to 30 minutes. This second drying process allows the leaf stalks and veins, which have a high moisture content but little pigment, to be dried to a low moisture level where no chemical changes occur.

Here, the secondary drying process does not necessarily have to be composed of two stages, a first drying process and a second drying process. However, by carrying out the second drying process at a high temperature after the first drying process at a low temperature in this way, it is possible to prevent uneven quality, such as the temperature of the leaves being partially high.

It also prevents the temperature of the leaves from rising suddenly, causing partial discoloration of the pigments in the leaves. This prevents uneven coloring and gives the entire leaf a uniform color, making it visually appealing.

In addition, the temperature range of the hot air in the first drying process does not necessarily have to be approximately 80°C. If the temperature range is approximately 70 to 90°C, the temperature of the leaves will not be high in certain areas, and the entire leaves can be dried evenly.

If the temperature range of the hot air in the first drying process is less than approximately 70°C, there is a possibility that the moisture content of the leaves may not be sufficiently removed. On the other hand, if the temperature range is higher than approximately 90°C, uneven drying may occur, such as the temperature of the leaves being high in some places, and this may even cause discoloration. Therefore, the temperature range of the hot air in the first drying process needs to be approximately 70 to 90°C, and more preferably approximately 80°C.

In addition, the temperature range of the hot air in the second drying process does not necessarily have to be approximately 90°C. If the temperature range is approximately 80 to 100°C, the temperature of the leaves will not be high in certain areas, and the entire leaves can be dried evenly.

If the temperature range of the hot air in the second drying process is less than approximately 80°C, the moisture content of the leaves may not be sufficiently removed. On the other hand, if the temperature range is higher than approximately 100°C, the product temperature of the leaves may be high in some places, and there may be unevenness in the quality. Therefore, the temperature range of the hot air in the first drying process needs to be approximately 80 to 100°C, and more preferably approximately 90°C.

When the powdered food produced by the above process and the raw leaves before processing were weighed, the weight difference was approximately 90 to 93 g per 100 g. In other words, the above-mentioned manufacturing method was able to remove most of the moisture from the leaves, producing a dry powdered food that can be stored for a long time.

The powdered leaves produced by the above process can be further pulverized to a particle size of about 10 to 20 μm to obtain a powdered food. The obtained powdered food can be taken orally as it is, or can be mixed with other foods and taken orally. It can also be mixed with a liquid beverage and taken orally as a beverage.

[Component Analysis]
The powdered food produced by the above-mentioned production method was measured to see what changes occurred in the contents of the main components compared to the raw leaves. Trigonelline, tannins, and chlorogenic acid were selected as indicators of the changes in the amounts of components. The amount of trigonelline was measured in accordance with the analytical method disclosed in the above-mentioned Non-Patent Document 1, and therefore the description thereof is omitted here.

[Measurement of tannins]
The tannins were measured by the Folin-Denis method.

1. Preparation of Reagents 100 g of sodium tungstate dihydrate, 20 g of phosphomolybdic acid, and 50 mL of phosphoric acid were dissolved in 700 mL of ultrapure water and refluxed for 2 hours. After cooling, the volume was adjusted to 1 L. 40 g of anhydrous sodium carbonate was dissolved in 100 mL of ultrapure water, and the resulting precipitate was removed by leaving it to stand overnight, and the supernatant was used as a saturated sodium carbonate aqueous solution.

2. Preparation of a calibration curve 40 mg each of tannic acid and (+)-catechin were weighed out and quantitatively dissolved in 100 mL of 80% methanol. These were diluted in five stages and added to the reaction solution instead of the analytical sample to prepare a calibration curve solution, and a calibration curve was prepared from the absorbance.

3 Preparation of analytical samples The samples were finely chopped, 80% methanol was added, and the samples were extracted by grinding with a homogenizer. The samples were then centrifuged to recover the supernatant. To be on the safe side, 80% methanol was added to the residue, which was then ground and extracted again, and the supernatant was recovered by centrifugation.

4 Preparation of reaction solution 10 μL of the analytical sample and 10 μL of Folindenis reagent were added to 160 μL of ultrapure water and stirred, and then 20 μL of saturated sodium carbonate solution was added and allowed to stand for 30 minutes. For the blank, ultrapure water was used instead of the Folindenis reagent.

5. Measurement of absorbance The absorbance of the reaction solution was measured at 700 nm using a plate reader. After subtracting the blank absorbance from the absorbance of the sample solution, the measured value was calculated from the calibration curve.

[Quantitative determination of chlorogenic acid]
Chlorogenic acid was quantified by high performance liquid chromatography (HPLC).

1. Sample solution An equal amount of a mixed solution of the mobile phase was added to the sample, and the mixture was subjected to ultrasonic treatment and then filtered through a 0.45 μm filter.

2. Preparation of mobile phase solution (1) 0.05 v/v% phosphoric acid solution (solution A)
1 mL of phosphoric acid was dissolved in 1999 mL of ultrapure water.
(2) Methanol:acetonitrile = 3:2 solution (Solution B)
1200 mL of methanol was mixed with 800 mL of acetonitrile.

3. HPLC conditions: HPLC was performed under the conditions shown in Table 1 below.

The results of the component analysis of the raw leaves and powdered food under the above conditions (calculated as 100g) are shown in [Table 2].

As mentioned above, taking into account the weight difference between the raw leaves and the powdered food before and after processing (approximately 90-93 g), there was no significant change in the amount of trigonelline contained in the raw leaves and the powdered food, and it was confirmed that trigonelline is concentrated. The amount of trigonelline shown in [Table 2] is the average value of multiple samples, and it was confirmed that it is contained in the range of approximately 200-700 mg per 100 g.

On the other hand, the amount of tannins in the powdered food was significantly reduced compared to the raw leaves. The reason for this is that tannins are polymeric compounds with many polyphenols bonded to them. Therefore, it is presumed that by subjecting the radish to the above-mentioned manufacturing method, the bonds of the tannins contained in the raw leaves could not be maintained and were broken, causing them to no longer be polymeric. Note that the amount of tannins shown in [Table 2] is the average value of multiple samples, and it was confirmed that the amount was in the range of approximately 0.1 to 5 mg per 100 g.

Because tannins are bitter compounds, by reducing the amount of tannins as described above, it was confirmed that the powdered food has a less unpleasant taste when ingested compared to the raw leaves and is also superior in terms of taste.

The amount of chlorogenic acid in the powdered food was also increased compared to the raw leaves. The reason for this is that, as mentioned above, tannins are polymeric compounds with many polyphenols bonded to them. Therefore, it is presumed that by subjecting the raw leaves to the manufacturing process described above, the bonds of the tannins contained in the raw leaves were broken, causing them to break down into their constituent elements, such as simple chlorogenic acid and gallic acid. The amount of chlorogenic acid shown in Table 2 is the average value of multiple samples, and it was confirmed that it was contained in a range of approximately 10 to 20 mg.

Like trigonelline, chlorogenic acid has the effect of improving vascular endothelial function, so it has been confirmed that making it into a powdered food product contributes greatly to improving vascular endothelial function.

As described above, the powdered food produced by the above-mentioned production method can be produced at low cost, and since it is in powder form, it can be ingested more easily than cooking and eating raw leaves, for example by being ingested as is orally or by dissolving it in a liquid beverage and drinking it as a beverage. Furthermore, there is no strange feeling when ingesting it compared to raw leaves, and it contributes greatly to improving vascular endothelial function.

S1: washing step S2: steaming step S3: pressing step S4: primary drying step S5: crushing step S6: secondary drying step S61: first drying step S62: second drying step

Claims (8)

This powdered food product is made primarily from Sakurajima radish and contains 200-700 mg of trigonelline, 0.1-5 mg of tannins, and 10-20 mg of chlorogenic acid per 100 g. The powdered food according to claim 1, wherein the main ingredient is the leaves of the Sakurajima daikon. The beverage is obtained by dissolving a powdered food containing Sakurajima daikon as the main ingredient, 200-700 mg of trigonelline, 0.1-5 mg of tannins, and 10-20 mg of chlorogenic acid per 100 g, in a liquid beverage. A steaming process in which the radish is steamed so that its temperature is in the range of 80 to 100°C;
A pressing step of pressing the steamed radish;
A primary drying process in which the pressed radish is dried with hot air at a temperature range of 100 to 150 ° C.;
A grinding step of grinding the dried radish into powder;
A secondary drying step of drying the powdered radish with hot air at a temperature range of 70 to 100 ° C. The method for producing a powdered food according to claim 4, wherein the steaming step is performed for 30 to 50 seconds. The method for producing a powdered food according to claim 4 or claim 5, wherein the pressing step is performed for 30 to 60 seconds. The method for producing a powdered food according to any one of claims 4 to 6, wherein the primary drying step is drying for 20 to 40 minutes. The secondary drying step includes:
A first drying step is drying for 20 to 40 minutes with hot air at a temperature range of 70 to 90°C;
The method for producing a powdered food according to any one of claims 4 to 7, further comprising a second drying step of drying the powdered food for 10 to 30 minutes with hot air at a temperature in the range of 80 to 100°C after the first drying step.

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