JPH01281066A - Stable green juice powder from green leaf vegetable and production of the same powder - Google Patents

Abstract

PURPOSE:To obtain the title powder good in storage stability and dispersibility/ solubility in hot or warm water, reduced in grassy small by incorporating a specified amount of a cycle dextrin in a liquid produced by squeezing the leaves and stems of an edible green leaf vegetable followed by spray drying. CONSTITUTION:Firstly, a liquid produced by squeezing the leaves and stems of an edible green leaf vagatable (pref. spinach) is spiked with 0.03-10 pts.wt. per pt.wt. on a solid basis of the liquid, of a cyclic dextrin. Thence, the resultant solution is thoroughly kneaded and dried by spray drying or lyophiliging technique, thus obtaining the objective powder. It is preferable that the liquid be freed from fibrous matter contained through filtration in advance.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention eliminates the grassy odor of edible leaf and stem juice (simply referred to as aojiru in the present invention) from the leaves and stems of edible green-leaved plants, and also makes it suitable for use in hot water. A method for producing a dried green juice powder that can be dispersed and dissolved in an extremely stable manner and can be stored stably is developed. The green juice is particularly a green juice of edible green leafy plants, such as vegetables and others, more particularly young wheat leaves, spinach, etc., and is mixed with a cyclic dextrin having inclusion property alone or with a cyclic dextrin. In addition, a certain amount of edible hydrocolloid, such as gum arabic, guar gum, pectin, gelatin, carboxymethyl cellulose, etc., is added and thoroughly kneaded using a known machine such as a strainer, homogenizer, or homomixer to form an inclusion-like state. This invention relates to a dried green juice powder that can be stably stored by drying it by an appropriate method such as spray drying or freeze drying, and a method for producing the same.

BACKGROUND ART Conventionally, drinking green juices of edible plants, such as green juices obtained by processing green vegetables using machines such as mixers and juicers, has been practiced as extremely useful for health.

Particularly today, the functionality of foods, such as biologically high-level immunity enhancement, is receiving national attention from the viewpoint of preventive medicine, and the importance of consuming green juice is also attracting attention.
Green juice, which is extremely useful for health, is not frequently used due to its inherent grassy odor, taste stimulation, and non-preservability.

The non-preservability and instability of this green juice means that it is extremely susceptible to browning and deterioration caused by discoloration of chlorophyll due to light, air, etc., and especially enzymes contained in the green juice. In particular, young wheat leaves contain a variety of natural enzymes, so if the juice is left undisturbed, it quickly deteriorates. As described above, it has been difficult to store green juice stably. However, since then, many studies have been conducted on the stable preservation of green juice, which is useful for health reasons.First of all, green juice is dried and powdered using a known appropriate method, and the moisture content is extremely reduced. There are measures to prevent corruption. However, even if the green juice is simply dried as it is by this method, it has strong hygroscopicity and browning and deterioration cannot be prevented for a relatively sufficient period of time. Further, various efforts were made to produce a stable plant green juice powder. Publication No. 46-38548) is disclosed. Even if these disclosure methods are used,
The stabilization of green juice into powder was not sufficient. That is, light resistance, W in static electricity! In addition to changes over time due to the elements and natural enzymes contained therein, dispersion and solubility in water, especially dispersion and solubility in hot water. Dry green juice powder is effective for drinking by dissolving it in water during boat fishing and drinking it in its original green juice state.Also, if it can be dissolved in hot water and drunk, it is suitable for elderly people, children, People who prefer drinking hot water after illness
There are many benefits, such as being able to drink more green juice, and even in cold weather, it is easier to drink green juice.

The present inventor changed his thinking from the previously disclosed techniques and came up with the idea of coating dried green juice powder by some method, researched methods such as microencapsulation, and developed the method of the present invention. By adding a certain amount of cyclic dextrin and a certain amount of edible hydrocolloid in addition to the cyclic dextrin to the green juice, the physical properties of the green juice dry powder are improved and it is very effective in many aspects such as stable storage. discovered.

By using the method of the present invention, the shelf life of dried green juice powder, which has conventionally been affected by light, air, moisture, etc. over time, can be further improved. In addition, conventional green juice dry powder is naturally rich in vegetable protein, so it is coagulated and separated in hot water of 60'C or higher.
It was limited to drinking by dissolving it in water. However, the green juice dry powder obtained by the method of the present invention has good dispersion solubility in hot water of 60° C. or higher, so it can also be drunk with hot water. However, from the viewpoint of health, it can be used more widely than the conventionally used dried green juice powder.

To describe the present invention in detail, edible green leafy plants such as barley grass, spinach, Chinese cabbage, Chinese cabbage, mizuna, kale, alfalfa, reedica, kudzu leaves, comfrey, Jiaogulan and others, preferably barley grass or spinach, are used. The leaves and stems are crushed by an appropriate method, and the fibers are preferably filtered, and then 0.03 to 10 parts by weight, preferably 0.1 to 2 parts by weight, of cyclic green juice is added to the green juice, which is obtained by crushing the leaves and stems by an appropriate method and preferably filtering the fibers. Dextrin is added and thoroughly kneaded using a suitable machine such as a miller, homogenizer, homomixer, etc. to form a slurry, which is further kneaded until it becomes a loose paste. Alternatively, to this paste, one or two hydrocolloids such as gum arabic, guar gum, pectin, gelatin, carboxymethyl cellulose, etc. dissolved in water at a concentration of 1 to 2% may be added to this paste per 1 part of green juice solid content. The solid content of each hydrocolloid is 0.005 to 0.
1! Preferably 0 parts by weight and 1 to 0.05 parts by weight of O or 0.02 to 5 parts by weight of liquid fiber such as polydextrin, preferably 0.05 to 2 parts by weight, and further kneaded to form a paste. Then, freeze-dry this paste, or add 10-200%, preferably 50-100%, water by weight to this paste, mix it uniformly, and spray-dry it to obtain a stable green juice powder.

Hydrocolloids include gum arabic as well as gum tragacanth and gum karaya as plant sap mucilages; plant seed mucilages such as guar gum, locust bean gum, tamarind seed polysaccharides, tara gum, and cassia gum; plant fruit mucilages as pectin and arabinogalactan; In addition to gelatin, albumin, casein, cellulose, and derivatives thereof such as carboxymethyl cellulose, methyl cellulose, and microcrystalline cellulose can be used as animal proteins. As the cyclic dextrin, α-type, β-type, γ-type, or a mixture of these types can be used. In addition to adding hydrocolloids and liquid fibers, various food additives, rice starch, starches such as rice starch, excipients such as lactose and dextrin, sweeteners, flavorings, etc. can be blended.

The green juice dry powder of the present invention thus obtained is composed of water and 60%
It dissolves with extremely good dispersibility in hot water at temperatures above °C and retains colloids well, making it possible to create a stable and uniform green juice solution. Furthermore, the green juice dry powder of the present invention has excellent light resistance, and the chlorophyll contained in the green juice is stably preserved against light, air, etc., and the stable storage stability of the green juice product is significantly improved. Ta. In terms of smell and taste, it was found that the characteristic green odor and taste of green juice were adequately masked.

Furthermore, the green juice dry powder of the present invention obtained as described above has a significantly improved shelf life, and therefore the production of harmful substances pheophorbide is suppressed during long-term storage, and useful ingredients, especially superoxide, are suppressed. Plant IJ like dismutase
! It is conceivable that the lJ enzyme etc. are significantly conserved.

Various methods have been reported for coating or encapsulating foods, medicines, etc. using polysaccharides such as cyclodextrins, but the most neglected examples are the composition, properties, and ingredients of the green juice used in the present invention. They differ in instability, etc. In particular, the green juice component is highly hygroscopic and contains many types of natural plant enzymes.
The green color of chlorophyll is extremely unstable, and the green color of chlorophyll is significantly affected by oxidation due to oxygen in the air, discoloration due to light, and the involvement of chlorophyllase. This green juice is much more unstable than other food and pharmaceutical ingredients.

In the present invention, the green juice, which has conventionally been extremely unstable and could not be stored, has been improved mainly in the following points, and can be stably stored as a green juice dry powder.

■The green color of chlorophyll remains deep for a long time.

■Since the grassy taste and odor characteristic of green juice are both greatly reduced, its suitability for drinking green juice is greatly improved.

■Even when dissolved in hot water of 60°C or higher, protein aggregation is unlikely to occur, and dispersion and solubility are markedly improved, making it possible to drink the green juice powder, which could only be dissolved in cold water, as hot water green juice liquid. It becomes possible.

Example (1) Take 2 kg of young barley leaves (plant height: 20 cm), thoroughly wash them with water, and then use a juicer to extract 1.2 kg of green juice. 4 pieces (corresponding to 85 g of solid content) were obtained. Add 70g of β-type cyclic dextrin to this and knead with a homomixer to form a slurry. Stir uniformly and spray dry this to 220g.
A green juice dry powder was obtained.

Example (2) 2J of spinach was taken, thoroughly washed with water, and then passed through a juice extractor to obtain 1.85U of green juice (corresponding to 78g of solid content). This was concentrated under reduced pressure to 1/2 concentration, 100 g of β-type cyclic dextrin was added, and mixed with a homomixer.
The slurry was mixed with 200 g of dextrin (trade name Paindex $12) and kneaded to form a paste. This was freeze-dried to obtain 330 g of dried green juice powder.

Example (3) 1 kg of young barley leaves was squeezed as in Example (1), and the obtained green juice 0.91 u (corresponding to 43 g of solid content) was
Concentrate to a concentration of 172 at below °C, mix 80 g of β-type cyclic dextrin, and add 10 g of a 2% aqueous gum arabic solution.
After adding 0 ml, spray drying yielded 118 g of dry powder.

Take 100g of this powder, add 100g of lactose, dextrin (
Product name Paindex #2) loog, water 7001 was added and kneaded to form a base, and then freeze-dried to 260
g of dry powder was obtained.

Example (4) 1 kg of spinach was squeezed as in Example (3) to a solid content of 428), concentrated and spray-dried to obtain a dry powder of lxog. Take 100g of this powder, 100g of dextrin (trade name Paindex $2), rice starch +
00 g and 1,000 ml of water were added and kneaded to form a slurry, which was then spray-dried to obtain 275 g of dry powder.

<Sensory test results> Example (+) by a panel of 15 men and 15 women
A sensory test was conducted on the invented product (2).

100 ml of water for each 38 inventive product and comparative product
Table 1 shows the results of dissolution and tasting at the following ratio. It was shown to.

The invention product had less grassy smell and grassy taste than the control product.

Note that, as a comparative product, a product in which dextrin was used instead of cyclic dextrin in the steps of Examples (1) and (2) was used.

<Stability of chlorophyll against light> The invented products of Examples (1) and (3) were placed indoors near a window for 10, 20, and 30 days, avoiding direct sunlight, together with the comparative product.
The samples were stored for several days and the stability of the chlorophyll contained therein was tested. The results are shown in Table 2. As shown in , the product of the present invention has the following properties:
Chlorophyll was more stably preserved than in the control product.

The comparative products were prepared by using dextrin instead of cyclic dextrin and gum arabic in the steps of Examples (1) and (3).

(): Rate of change % (unit: mg/foog) *
: Determination of Chlorophyll, Revised Food Analysis Handbook Tetsuji Ohara et al., Kenpakusha, p. 406 (1984) <Dispersibility/Solubility> 3 g of the control product and the invention products of Examples (1) to (4) were heated at 20°
Comparisons were made by dispersing and dissolving in 100 ml of hot water and 60°C water.

The results were as shown in Table 3. The control product is @J41! using dextrin instead of cyclic dextrin and gum arabic during the process of the example! I used a different one.

++; Fairly good +; Good -: Poor (partially coagulated and separated) −−; Quite poor (severe separation) that's all

Claims (9)

[Claims] (1) A stable green juice powder composition comprising a solid content of juice from leaves and stems of an edible green-leaved plant and a cyclic dextrin. (2) A stable green juice powder composition comprising 1 part by weight of the solid content of the juice of the leaves and stems of an edible green-leaved plant and 0.03 to 10 parts by weight of cyclic dextrin. (3) The stable green juice powder composition according to claims 1 and 2, wherein the edible green leafy plants are wheat grass and spinach. (4) 0.03 to 10 parts by weight of cyclic dextrin and gum arabic and guar gum used as food materials, per 1 part by weight of the solid content of the juice of leaves and stems of edible green-leaved plants;
A stable green juice powder composition comprising 0.005 to 0.1 parts by weight of a hydrocolloid such as pectin, gelatin, or carboxymethyl cellulose, or 0.02 to 5 parts by weight of a liquid fiber such as polydextrin in place of the hydrocolloid. (5) The stable green juice powder composition according to claim 4, wherein the edible green leafy plants are wheat grass and spinach. (6) Solid content of juice from leaves and stems of edible green leafy plants: 1
1. A method for producing a stable green juice powder, which comprises adding 0.03 to 10 parts by weight of cyclic dextrin to parts by weight, thoroughly kneading the mixture, and drying this by a spray drying method, a freeze drying method, or the like. (7) 0.03 to 10 parts by weight of cyclic dextrin is added to 1 part by weight of the solid content of the juice of the leaves and stems of an edible green-leaved plant and thoroughly kneaded, and gum arabic used as a food material; 0.005 hydrocolloids such as guar gum, pectin, gelatin, carboxymethylcellulose, etc.
It is characterized by adding ~0.1 part by weight and further kneading, or adding 0.02 to 5 parts by weight of liquid fiber such as polydextrin, further kneading, and drying this by the method described in claim 6. A method for producing stable vegetable green juice powder. (8) The production method according to claim 1, wherein the edible green-leaved plants are young wheat leaves and spinach. (9) The production method according to claim 7, wherein the edible green-leaved plants are young wheat leaves and spinach.