JPH0322136B2 - - Google Patents

Description

[Detailed description of the invention]

[Purpose of the invention] (Field of industrial application) The present invention utilizes Yugao, which is known as a raw material for so-called "Kanpiyo", and applies it to a new application such as a molding material for confectionery or a dietary leaf eye material. The present invention provides a manufacturing method for obtaining a possible excipient food material. (Conventional technology) Yugao is known as the raw material for so-called ``kanpiyo'', which is made by shaving the flesh of unripe fruits into thin strips and drying them in the sun, and is a specialty of Tochigi Prefecture, which accounts for 90% of the cultivated area in Japan. However, this is the only economic use of Yugao. However, due to changes in dietary habits in recent years,
Consumers are losing interest in this type of rice, and demand is declining every year, making the recession for Yugao farmers and the industry more serious. (Problems to be Solved by the Present Invention) Therefore, the present invention was made with the aim of developing uses for Yugao as a food material other than "Kanpiyo". We studied the component characteristics and structural characteristics of Yugao, and based on that knowledge, we focused on the fact that Yugao contains a large amount of components with excellent shaping ability, such as fibers, vectors, and cellulose, and utilized its shaping ability. It is an object of the present invention to provide a manufacturing method for obtaining a shapeable food material that can be applied to a molding material for confectionery or a dietary leaf iver material, etc. [Structure of the Invention] (Example) (Collection) The structure of Yugao when it matures about 2 to 3 weeks after flowering is as shown in Figure 1, with the fleshy part unevenly distributed in the upper part of the inside and the bottom part being thin. Its flesh is hard and firm near the outer skin, and becomes softer as it approaches the center line. The table below shows the changes in the components of each part according to the growth period.

[Table] Therefore, in practice, it is fine as long as the fruit weight exceeds 5 kg within 2 to 3 weeks after flowering.
Due to the high crude protein, sugar and fiber content, the early to middle stages of growth are preferable as the harvesting period. Immediately after harvesting, remove the skin (including the pulp immediately below) that contains a lot of bitterness and the cotton part that contains the seeds, and cut the remaining pulp into small pieces of approximately 10 x 5 x 0.5 cm. Slice. (Blanching) Yugao raw fruit has a unique bitter taste, so if left as is, it will cause a loss of taste. In order to identify the bitter components, a sensory test was conducted on tannins, alkaloids, and polyphenols, and it was found that the main bitter components were polyphenols, and they were located in large amounts in the skin and directly under the skin. It was found that (see Table 2).

【table】

[Table] Therefore, when considering a method for removing polyphenol components, in addition to removing the skin and the pulp directly below it, we decided to use a combination of freezing treatment and boiling treatment described below. Method of treatment (b)
After examining the methods of first boiling and then freezing, method (b) yielded approximately 90% results.
It has become possible to remove a certain degree of damage (see Table 3).

[Table] Therefore, in this method, in addition to removing the skin and the pulp directly below it, a blanching process is performed by boiling for about 10 minutes before freezing. (Freeze denaturation) The composition of components forming the Yugao tissue was analyzed, and as shown in Table 4, it contained large amounts of components with excellent shaping ability, such as crude fiber, lignin, pectin, and holocellulose. Therefore, in order to bring out its shaping ability, it is necessary to separate unnecessary components such as water and to exhibit an appropriate network structure.

【table】

[Table] Therefore, in the present invention, by utilizing the expansion of cell water due to low-temperature freezing and the partial destruction of the cell membrane that occurs at this time, unnecessary components can be separated and an open network structure can be obtained. In this method, the blanched Yugao is left at a low temperature of about 0°C to -20°C, preferably for 24 hours or more, to promote freezing of the cell water inside. This freezing should be done at least once, but it will be more effective if you refreeze after thawing and repeat several times. Then, the volumetric expansion of the frozen crystals destroys a portion of the cell membrane, forming a dissipation path for cell water during dehydration, which will be described later. In addition, partial destruction of the cell membrane opens the closed tissue and leads to an open network structure that is optimal for exhibiting shapeability. Furthermore, due to low-temperature denaturation, the cell membrane itself is destroyed by 0.1% weak acid and weak alkali immediately after collection, resulting in a tissue that can withstand weak acid and weak alkali. (Dehydration) Next, leave the frozen Yugao at room temperature to thaw,
This is dehydrated by applying it to a compressor. (Drying) Further, if necessary, the excipient food material of the present invention is obtained by drying in a dryer or under the sun and pulverizing this. [Effects of the Invention] As a result of research on component characteristics and structural characteristics, it was found that Yugao contains a large amount of excipient components such as the above-mentioned crude fiber and lignin (see Table 4). When the processing method of the present invention is added to this, the structural properties first become
A part of the cell membrane, which was initially completely closed as shown in Figure A, breaks down and becomes an open network structure as shown in Figure 2B, which easily takes in solution and becomes swollen. In addition to this, lignin as a component characteristic,
When excipient components such as pectin and cellulose are added, they have many hydroxyl groups on their molecular chains, so there is a strong possibility that secondary structures due to hydrogen bonds will develop within and between molecules. A three-dimensional network structure is likely to be formed. Therefore, when a chemical excipient component such as lignin is entangled with the open physical network structure (mainly crude fiber), it retains a large amount of water in an aqueous solution and takes on a semi-gel-like state. becomes. Therefore, it can be mixed into confectionery containing bean paste, jam, etc. to exhibit excellent shaping properties as a molding material, and it can also be mixed into yogurt, curry, hamburgers, grilled meat sauces, sauces, etc. It is also possible to give it shape. Next, when considering this processing method, we found that the order and combination of blanching and freezing treatments have a large effect on the compression rate and recovery rate, which are indicators of shapeability, as shown in Tables 5 and 6. It became clear.

【table】

[Table] Therefore, a processing method that performs freezing treatment after blanching has a great effect on improving shaping ability. Furthermore, the improvement in formability simultaneously promotes active swelling properties, and in addition to the fact that fiber and lignin are indigestible components, the food material of the present invention has a health benefit for modern people who consume less fiber. This makes it possible to use it as dietary leaf eyelid, which is attracting attention as a food product. The swelling property gives a feeling of fullness with a small amount of intake, and the safety, economical, tasteless, odorless, preservability, and
The food material of the present invention satisfies all eight conditions: good processability, homogeneity, wet/dry properties, and stable supply. Therefore, when the food material of the present invention was tested on young rats in animals, it was found that it had a remarkable effect of suppressing the increase in cholesterol, reducing the amount of stored fat, suppressing the increase in liver fat content, increasing fecal excretion, etc.
It is also promising as a health food (see graph-1). As described above, the present invention provides a new path for Yugao, which is searching for new uses, as an excipient food material that can be applied to confectionery molding materials, dietary leaf eyelid materials, and the like.

[Brief explanation of drawings]

The drawings are for explaining the effects of the present invention. Figure 1 is a longitudinal side view of a collected Yugao cell membrane, and Figure 2 shows changes in the morphology of Yugao cell membranes due to freezing treatment. A is a front view showing the morphology before freezing. Figure 1B is a front view showing the form after freezing.

Claims (1)

[Claims] 1 After harvesting the mature Yugao, the outer skin (including the pulp directly below) and the pulp after removing the cotton part are cut into strips, which are then subjected to a blanching process in which they are boiled for about 10 minutes. alms, and about 0℃-
Production of an excipient food material using Yugao, which is obtained by cryopreservation at a low temperature of -20°C to induce partial destruction and denaturation of cell membranes, and after further dehydration treatment, it is obtained in the form of strips or powder. Law.