JPH042219B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing bamboo leaf powder, and more specifically to a method for producing bamboo leaf powder, which is used as a raw material for noodles, rice cakes, sweets, and other foods. This invention relates to a method for producing powder.

[Background of the Invention] Bamboo leaves contain the bamboo polysaccharide banphorin, and when this component is ingested by the human body, it strengthens cell membranes and is highly effective in anti-cancer and immune activation.

In addition to its abundant and stable chlorophyll, it also contains iron, calcium, vitamins (B, C, K), etc., and has been announced to have amazing medicinal effects.
(1985, Published by Choubunsha, Amazing Kumasasa Health Method) Traditionally, to obtain bamboo leaf powder, bamboo leaves that have been dried naturally or in a dryer are crushed using a crusher, and then separated through a sieve. A method is used to obtain fine powder.

[Problem to be solved by the invention] Despite the above-mentioned excellent effects, bamboo leaves are not generally used as a food material.
The reason for this is that traditional manufacturing methods cannot produce bamboo flour with a rich natural color and flavor, and secondly, the fibers of bamboo leaves are tough, so ordinary grinding methods do not allow the fibers to become thorn-like. This is due to the fact that it remains and is difficult to separate through a sieve, giving the impression of a foreign body when mixed into food.

In addition, when bamboo leaves are processed by the powder manufacturing method described in JP-A-51-82742, the components of the bamboo leaves,
Although the flavor and the like were not impaired, the obtained dry powder had fibers remaining in the form of thorns, making it difficult to sift through a sieve, and giving a foreign body feel when mixed into food.

[Object of the Invention] Therefore, the object of the present invention is to clarify a method for producing bamboo leaf powder that is rich in natural color and flavor, does not produce thorn-like fibers, and has a good yield.

[Means for Solving the Problems] The above-mentioned object of the present invention is to obtain 85 pieces of bamboo leaves as raw materials.
The first step is to deactivate the enzymes contained in the bamboo leaves by immersing them in warm water at ±10°C for about 0.5 to 5 minutes.
The process consists of a second step of drying the leaves to a moisture content of approximately 4% using a vacuum freeze-drying method, and a third step of crushing the obtained dried bamboo leaves under freezing conditions at -100°C or lower. This is achieved by the characteristic method for producing bamboo leaf powder.

[Example] Hereinafter, the method for producing bamboo leaf powder of the present invention will be described in detail.

The main point of the present invention is to first inactivate the enzymes contained in the raw material bamboo leaves, then freeze and vacuum dry them to maintain their color, aroma, nutrients, etc. The aim is to solve the above-mentioned problems by using a new method of pulverizing bamboo leaves, and to obtain bamboo leaf powder that is ideal as a raw material or additive for various foods.

The bamboo leaves used as raw materials are preferably Kuma bamboo leaves, but this does not preclude the use of local types of bamboo or bamboo leaves.

1st Step This step is a step to deactivate the enzymes contained in the bamboo leaves.

Generally, various enzymes exist in plants.
If this is not deactivated, not only will the color fade over time, the fragrance will disappear, and nutrients such as vitamins will be destroyed.

To inactivate the enzyme, the raw material, bamboo leaves, is immersed in warm water at 85°C ± 10°C for approximately 0.5 to 5 minutes. After processing, immediately cool with water to prevent quality deterioration.

The second step is the step of drying the bamboo leaves that have undergone the enzyme deactivation step.
Drying is performed by freeze-vacuum drying.

That is, after enzyme inactivation treatment, the prepared bamboo leaves are water-cooled and then quickly frozen to about -30℃, dried in a freeze dryer at a temperature of about 30℃ to 80℃, and then frozen. The water in the bamboo leaves is sublimated and dehydrated,
It is dried to a moisture content of about 4%.

Third step: This is the step of crushing the dried bamboo leaves into powder.

After the drying process, the fibers in the bamboo leaves become even stronger, making it difficult to grind them into a fine powder without thorns using conventional grinding methods, even with a large grinder. This is because the fibers bend like a spring when they are crushed, making them difficult to break easily, so they are divided into long fibers and become thorn-like fibers, and the frictional heat generated during crushing restores the flexibility of the fibers. One of the reasons is that grinding is inhibited.

In the present invention, in view of the above, dried bamboo leaves are heated to about -100% using a refrigerant such as liquid nitrogen.
It is frozen at an ultra-low temperature below 30°F and crushed in this state.

When bamboo leaves are frozen as described above, the fibers in the tissue become hard and brittle, and by crushing them, it is possible to obtain a large amount of fine powder of about 150 mesh, which cannot be obtained by conventional crushing methods. .

With conventional pulverization methods, not only the diameter of the particles obtained is large, but the generated thorn fibers pass through the mesh, making it difficult to separate them through a sieve.In addition, the amount of powder obtained is small for the raw materials used. I had a hard time stopping my steps.

[Experiment example] Next, the present invention will be explained using experimental examples.

Experimental Example 1 100g of green bamboo leaves were immersed in hot water at 85°C for 60 seconds, cooled under running water, and raised from running water at a temperature of 18°C to remove water droplets. Next, it was transported to a -30°C freezing chamber and frozen, and then transferred to a vacuum freeze dryer.
At a vacuum level of approximately 0.1 Torr, shelf temperature is 50℃ at the initial stage and 35℃ at the final stage.
After drying for 15 hours, 43 g of dried bamboo leaves with a moisture content of about 4% were obtained. When this bamboo leaf was crushed in an environment of about -100°C or lower using a freeze crusher, 40 g of fine powder of 140 mesh or less was obtained.

Experimental Example 2 0.5% of the bamboo leaf powder obtained in Experimental Example 1 was added to noodle flour to obtain 9500 g of noodles A by a conventional method.

Next, as a comparative example, the temperature of the hot water in which the bamboo leaves are immersed was changed to 65°C, the drying temperature was changed to about 6% moisture, and the crushing environment was changed to -50°C. A fine powder was obtained. This fine powder was added to obtain noodles B for comparison.

The following results were obtained by comparing the noodles A and B obtained as described above.

First, regarding the appearance in the raw state, Noodle A had a slight green color and had a good appearance, but Noodle B had poor green appearance.

Next, when we examined the changes over time (at room temperature for 10 days) in the raw state, we found that there were no particular abnormalities in the appearance of noodles A, but there was a tendency for the surface of noodles B to darken.

When noodles A and B were boiled and tasted, Noodle A had good flavor and texture, but Noodle B had an inferior texture due to the irritation of the bamboo fibers.

From the above experiments, it was found that Noodles A are suitable for sale as food, but Noodles B are not so good. It has been demonstrated that it can be used as a raw material or additive.

[Effects of the Invention] According to the method of the present invention, which is configured as described above, the bamboo leaves are produced without damaging the color tone, aroma, nutrients, etc., and in particular, do not contain thorn-like fibers and do not have a foreign body feeling. Since the powder has the advantage of being able to be efficiently produced, the above-mentioned objectives can be achieved.

Claims (1)

[Claims] 1. Bamboo leaves used as raw materials are placed in hot water at 85°C ± 10°C.
The first step is to deactivate the enzymes contained in the bamboo leaves by soaking them for about 0.5 to 5 minutes, the second step is to dry them to a moisture content of about 4% by vacuum freeze-drying, and A method for producing bamboo leaf powder, which comprises a third step of pulverizing dried bamboo leaves in a frozen state at -100°C or lower. 2. The method for producing bamboo leaf powder according to claim 1, wherein the bamboo used is Kuma bamboo. 3. The method for producing bamboo leaf powder according to claim 1 or 2, wherein the bamboo leaf powder is added to noodle flour.