JPH10117726A - Heat-treated chlorophyll-containing finely divided material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject finely divided material, capable of preventing browning or deterioration in taste due to heat, light, etc., effectively utilizing physiologically active substances in cells and useful as a healthy food, etc., by heating a suspension of a finely divided chlorophyll-containing material regulated in a prescribed pH region at a temperature within a specific range. SOLUTION: This finely divided chlorophyll-containing material is obtained by heating a suspension of the finely divided chlorophyll-containing material regulated to pH10-12 such as green algae at 60-130 deg.C. The suspension of the finely divided chlorophyll-containing material preferably contains saccharides selected from black sugar or molasses.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat-treated chlorophyll-containing fine material such as dried and ground green algae such as chlorella and green vegetables such as moroheiya used as health foods and food additives. The present invention also relates to a heat-treated chlorophyll-containing fine material that retains its green color.

[0002]

2. Description of the Related Art Green algae such as chlorella and green vegetables such as moroheiya contain chlorophyll which is a green substance, and the green color peculiar to green algae and green vegetables is caused by this. This chlorophyll is a chelate compound containing magnesium as a central metal, and magnesium is easily released by heat, acid, light or the like, and is easily replaced with hydrogen or the like. At this time, the browning phenomenon occurs, and the protein in the chlorophyll-containing fine substance also deteriorates.

[0003] Crushed green algae such as Chlorella and green vegetables such as Moroheiya are processed into the form of dry powders and tablets which are easy to handle upon storage. In order to keep the light and heat, it is preserved.

Further, in order to utilize physiologically active substances such as polypeptides contained in green algae such as Chlorella and green vegetables such as Moroheiya, the cell walls of the green algae and green vegetables are crushed to extract physiologically active substances in cells. It has also been done.

[0005]

However, the above-mentioned dry powders and tablets are susceptible to a change in quality due to heat, light and the like, so that the sterilization process, the storage period, the storage method, and the intended use are restricted. There was a problem. In addition, acidic range (pH
(6.5 or less), when magnesium in chlorophyll is liberated and browned, pheophorbide and the like may be generated. This pheophorbide is known to cause dermatitis and the like, and it is not preferable that it occurs in foods and the like.

At the same time, since the protein contained in the dry powder or tablet is bound to chlorophyll, the protein is liable to be degraded and the taste is degraded, which is not preferable.

Furthermore, when a physiologically active substance in cells is used by extraction, chlorophyll tends to remain on the non-extracted liquid side, such as the cell wall side, because heating conditions are limited in order to prevent denaturation. There is a problem that it is difficult to give a green color and a large amount of unextracted physiologically active substances remain.

Accordingly, an object of the present invention is to prevent browning and deterioration of taste due to heat and light, and to dry green algae such as chlorella and green vegetables such as moloheiya, which can effectively utilize physiologically active substances in cells. An object of the present invention is to provide a heat-treated chlorophyll-containing fine material such as a pulverized material.

[0009]

Means for Solving the Problems In order to solve the above-mentioned problems, the invention relating to the heat-treated chlorophyll-containing fine particles is characterized in that a suspension of the chlorophyll-containing fine particles adjusted to pH 10 to 12 is treated with a chlorophyll-containing fine particle of 60 to 130. Heated to ° C. In addition, the suspension of the chlorophyll-containing fine material described above,
Sugars selected from brown sugar or molasses can be contained.

[0010] Since the heat treatment is performed at a high pH, magnesium is less likely to be released from chlorophyll in the heat-treated chlorophyll-containing fine particles, and browning can be prevented. In addition, since the basic components capture fatty acids and the like generated by heating, the deterioration of taste caused by these fatty acids and the like can be prevented.

Further, when a saccharide selected from brown sugar or molasses is contained in a suspension of the chlorophyll-containing fine material and heat-treated at a high pH, the protein in the chlorophyll-containing fine material is degraded by the antioxidant power of the saccharide. Can be prevented. Furthermore, it is conceivable that the iron contained in the saccharide replaces magnesium, which is the central metal in chlorophyll. Thereby, it is possible to more effectively prevent the deterioration of the taste and the browning.

[0012]

Embodiments of the present invention will be described below. The heat-treated chlorophyll-containing fine material according to the present invention can be obtained by heating a suspension of the chlorophyll-containing fine material adjusted to pH 10 to 12 by adding a base to 60 to 130 ° C. The heating time at this time is not particularly limited, but 1 to 40 minutes is sufficient. Further, it is more effective if the above suspension contains a saccharide selected from brown sugar or molasses.

The above-mentioned chlorophyll-containing fine substance refers to a fine substance containing chlorophyll, such as green algae and ground green vegetables. The green algae is a green algae having the simplest structure among green plants and having a plastid containing a large amount of chlorophylls. Chlorella can be given as an example. In addition, the above-mentioned green vegetables are vegetables containing a large amount of chlorophyll, and examples thereof include Moroheiya. Since the above-mentioned green algae are fine in themselves, a pulverization step is not particularly required. A green algae culture solution obtained by centrifugation and washing, or a dried powder obtained by drying the same can be used as a chlorophyll-containing fine material. On the other hand, since the above-mentioned green vegetables are generally not in the form of powder, they are dried and ground to be used as chlorophyll-containing fine materials.

The chlorophyll-containing fines are added to water or, if necessary, water and other additives to form a suspension of the chlorophyll-containing fines. The amount of the chlorophyll-containing fine substance in the suspension is not particularly limited, but when the liquid after the heat treatment is used as it is, it may be adjusted to the ratio to be used. When freeze-drying, spray-drying, plate drying, etc. are performed after the heat treatment, it is more efficient to contain a large amount. For these reasons, it is preferable to prepare a suspension of 2 to 18% by weight.

The above-mentioned base is not particularly restricted but includes, for example, hydroxides of alkali metals such as potassium hydroxide and hydroxides of alkaline earth metals such as magnesium hydroxide and calcium hydroxide. Can be given. Among these, calcium hydroxide is particularly preferred in that it is certified as a food additive.

The above-mentioned base renders the suspension of the chlorophyll-containing fine substance alkaline, and its pH needs to be 10-12. If the pH is less than 10, magnesium in the chlorophyll is released during the heat treatment, or the generated free fatty acids cannot be sufficiently captured, so that browning or taste deterioration occurs.

When the pH of the suspension exceeds 12, no browning occurs, but long-term storage becomes difficult if the protein is attacked by a strong base or the pH is high even after heating.
Further, from the viewpoint of use in foods and the like, it is preferable that the pH is adjusted to 12 or less, at which no alkaline odor remains.

Therefore, when the pH is 10 to 12, the magnesium in the chlorophyll is prevented from being released, and free fatty acids generated by the heat treatment can be sufficiently captured. Deterioration can be prevented.

The method of heating the suspension is not particularly limited. For example, the suspension can be heated to any temperature by using an autoclave. When the heating temperature is 10
When the temperature is lower than 0 ° C., heating with a hot water bath, an electric heater or the like is also possible. The above autoclave may be a steam type or an electric type.

The saccharide is selected from brown sugar or molasses. Brown sugar is obtained by concentrating and solidifying honey-containing sugar that does not dilute the raw sugar such as cane. Molasses is a liquid fraction separated from crystals when the raw sugar such as cane is separated. The crystallization process has several stages, and molasses is separated at each stage. Among these molasses, it is preferable to use molasses in the final step. These brown sugars and molasses contain impurities contained in the raw materials, and therefore have an antioxidant power and a large amount of iron. Therefore, when brown sugar, molasses, or the like is added to the suspension, denaturation of the protein during heat treatment or the like can be suppressed by the antioxidant power.

It is also conceivable that iron replaces a part of magnesium of chlorophyll to produce chlorophyllin containing iron as a central metal. The substituted complex compound has a slightly yellow-brown color but retains a green color. Furthermore, since the center metal is more stable as a complex than when magnesium is used, it is considered that the stability to heat, light, and the like increases.

The content of iron in the brown sugar is 5 to 5 on average.
20 ppm, and the iron content in molasses was 1 on average.
It is 00 to 500 ppm.

The amount of the saccharides such as brown sugar and molasses is not particularly limited, but is preferably 10 to 70% by weight based on the dried fine powder containing chlorophyll. If the amount is less than 10% by weight, the effect of adding the saccharide is difficult to appear. If the amount exceeds 70% by weight, no particular problem occurs. However, when the suspension containing the saccharide is directly provided to foods or the like, the color of the saccharide itself may make it difficult to see green.
In addition, there is a problem that the sweetness becomes too strong.

The above-mentioned retained green color generally means a greenish hue, and its absorption spectrum is 480 nm to 5 nm.
It refers to 75 nm blue-green, green, yellow-green, light brown-green, and the like. Among them, green having an absorption spectrum of 495 nm to 565 nm has a more vivid color tone. In addition, among the three attributes of color, lightness and saturation other than hue are not particularly limited. If the hue has a green tint, it can be a bright or dark color or a vivid color. There may not be.

The heat-treated chlorophyll-containing fine particles thus obtained are taken out of the above suspension, dried by freeze drying, spray drying, plate drying, etc., suspended in water, and placed in an autoclave. 121 ° C,
The green color is maintained even after heat sterilization for 10 minutes. That is, the magnesium in chlorophyll and the iron in chlorophyllin are not released, and the complex is stable. For this reason, alteration of the protein in the chlorophyll-containing fine substance is suppressed, and alteration of taste is suppressed. Therefore, the chlorophyll-containing fine particles can be thermally stabilized by heat treatment under the above pH conditions.

Therefore, the heat-treated chlorophyll-containing fine substance can be used as a suspension in various applications, and the heat-treated chlorophyll-containing fine substance can be taken out of the suspension and freeze-dried. After drying by spray drying, plate drying, etc., it can be used for various purposes.

[0027]

Embodiments of the present invention will be described below. [Examples 1 to 5] Examination of heating temperature during heat treatment Chlorella heat treatment in a 500 ml Erlenmeyer flask (Lengo Co., Ltd.)
Manufacture: Chlorella FA) 6 g, calcium hydroxide 0.2 g,
Add 2 g of molasses and 200 ml of pure water, and stir about 2
Stirred for minutes. Next, the mouth of the flask was covered with aluminum foil, placed in an electric autoclave, and heated under the conditions of the heating temperature and heating time shown in Table 1. The color and taste of the obtained chlorella were as shown in Table 1. The color and taste were determined according to the following criteria. (Determination of color) After heating, the temperature was cooled to room temperature to 40 ° C, and the color was visually determined. (Determination of taste) After heating, the mixture was cooled to room temperature to 40 ° C, and a small amount of the supernatant was scooped and tasted. The tasting was done by 10 people, and the majority of opinions were adopted. The symbols in the table have the following meanings. ○: No bitterness Δ: A little bitterness was felt ×: Bitterness was felt.

Freeze drying of heat-treated chlorella Each chlorella obtained by the above-mentioned heat treatment was cooled to 30 to 40 ° C., and calcium hydroxide precipitated during decantation and calcium carbonate generated during stirring were separated. The separated solution was transferred to a centrifuge tube. Then centrifuge in a centrifuge,
Chlorella was separated from the supernatant. Then, pure water (pH 8.7) was added and stirred two or three times, and the mixture was washed by centrifugation at 5000 rpm for 5 minutes. The obtained chlorella was freeze-dried and provided for a heat stability test.

Heat stability test of heat-treated chlorella 0.5 g of the freeze-dried chlorella was placed in a beaker, and about 90 ml of pure water was added. Then, 15 g of sucrose was added as needed. In Table 2, the heat-treated chlorella obtained in Example 1 was prepared without adding sucrose, and Example 1-1 was obtained by adding 15 g of sucrose.
-2. The same applies to the case of the heat-treated chlorella obtained in Examples 2 to 4. Next, the mixture was stirred with a stirrer for about 2 minutes, and the volume was increased to 100 ml with a measuring cylinder. The measured suspension was transferred to an Erlenmeyer flask, and its mouth was covered with aluminum foil. Then, it was placed in a steam type autoclave and heated under the conditions of the heating temperature and the heating time shown in Table 2. The color and taste of the obtained chlorella were determined according to the above criteria. Table 2 shows the results.

[0030]

[Table 1]

[0031]

[Table 2]

As a result, when the temperature at the time of the heat treatment was 115 ° C. and the heating time was 30 minutes, the color became light brown and slightly astringent.
As shown in Fig. 5, it was found that the green color was maintained and the taste was hardly changed even after the heat treatment. Further, when the temperature during the heat treatment is a high temperature of 125 ° C. or higher, sterilization is considered to be sufficient even for a heating time of several seconds to several minutes, and in such a short time, as shown in Example 5, the color is also reduced. The taste did not change. Furthermore, it became clear that the color and taste hardly changed even when the chlorella subjected to heat treatment was freeze-dried and suspended in water or water containing sucrose and reheated.

Examples 6 to 9 Heat treatment test using cyclodextrin- treated chlorella Preparation of cyclodextrin inclusion chlorella 1 part by weight of chlorella was compared with β-cyclodextrin (hereinafter referred to as “CD”). 2 parts by weight and 5 parts by weight of water were mixed, stirred for 3 hours, and air-dried at 60 ° C.

Heat treatment of Chlorella In a Erlenmeyer flask, Chlorella described in Example 1 (indicated as "Normal" in Table 3), or 2 g of Chlorella and 15 g of sucrose, which were included in the above-mentioned CD, were added as necessary. Brown sugar 1 according to
g, calcium hydroxide 0.1 g, and pure water 100 ml, and stirred with a stirrer for about 2 minutes. Next, the mouth of the flask was covered with aluminum foil, placed in an electric autoclave, and heated under the conditions of the heating temperature and heating time shown in Table 3. The color and taste of the obtained chlorella were as shown in Table 3. The color and taste were determined according to the above criteria.

Heat Stability Test of Heat-treated Chlorella According to the freeze-drying method described above, 0.5 g of each freeze-dried chlorella was placed in a beaker, and about 90 ml of pure water was added. Next, the mixture was stirred with a stirrer for about 2 minutes, and the volume was increased to 100 ml with a measuring cylinder. The measured suspension was transferred to an Erlenmeyer flask, and its mouth was covered with aluminum foil. And put it in a steam type autoclave,
The heating was performed under the conditions of the heating temperature and the heating time described in (1). The color and taste of the obtained chlorella were determined according to the above criteria. Table 4 shows the results.

[Comparative Examples 1-2] Using the chlorella described in Example 1, heat treatment was carried out in the same manner as in Example 6 or 7, except for the initial pH. Table 3 shows the results. In all cases, the color was brown and the taste was altered, and therefore, they were not provided for the heat stability test.

Results As is apparent from Examples 6 to 9 and Comparative Examples 1 and 2, the pH was adjusted to 10 to 10 regardless of the presence or absence of CD inclusion processing of Chlorella.
The one raised to 12 retained the green color after the heat treatment and had no change in taste. In addition, sucrose contributes to a certain degree in maintaining green color during heat sterilization, but from Examples 6 to 9, it was found that brown sugar was much more effective than sucrose in preventing taste change. . Furthermore, chlorella treated with CD inclusion has a reduced chlorella odor compared to chlorella not treated with CD inclusion. It was also found to retain color and taste.

Example 10 Heat treatment test in the case of adding high concentrations of chlorella and brown sugar Heat treatment of chlorella 3 g of chlorella, 1 g of brown sugar, 0.1 g of calcium hydroxide and 100 ml of pure water described in Example 1 were used. And stirred with a stirrer for about 2 minutes. Next, the mouth of the flask was covered with aluminum foil, placed in an electric autoclave, and heated under the conditions of the heating temperature and heating time shown in Table 3. The color and taste of the obtained chlorella were as shown in Table 3. The color and taste were determined according to the above criteria.

As a result, when brown sugar was added to 3% by weight of chlorella and heat-treated,
It became clear that the color was slightly yellowish. From this, it is inferred that the central metal of chlorophyll was partially replaced by iron from magnesium.

[0040]

[Table 3]

[0041]

[Table 4]

[Examples 11 to 15] Test of amount of added brown sugar In a heat-treated Erlenmeyer flask of chlorella, 2 g of chlorella described in Example 1, 0.1 g of calcium hydroxide, 100 ml of pure water, and the amount of brown sugar described in Table 5 were used. And stirred with a stirrer for about 2 minutes. Next, the mouth of the flask was covered with aluminum foil, placed in an electric autoclave, and heated under the conditions of the heating temperature and heating time shown in Table 5. The color and taste of the obtained chlorella were as shown in Table 5. The color and taste were determined according to the above criteria.

[0043]

[Table 5]

As a result , when the amount of brown sugar was 0.3 g or less, the taste was slightly astringent, but the green taste was maintained. If the amount of brown sugar is 0.5g or more,
Both color and taste did not change.

[Examples 16 to 21, Comparative Examples 3 to 5] Effect of base type and pH Effect of Chlorella Heat Treatment Chlorella described in Example 1 in 2 g Erlenmeyer flask, brown sugar 1
g and 100 ml of pure water were added, and the mixture was stirred with a stirrer for about 2 minutes. Then, the bases shown in Table 6 were added little by little, and the pH of the suspension was set to the initial pH shown in Table 6. Next, the mouth of the flask was covered with aluminum foil, placed in an electric autoclave, and heated under the conditions of the heating temperature and heating time shown in Table 6. The color and taste of the obtained chlorella were as shown in Table 6. The color and taste were determined according to the above criteria.

[0046]

[Table 6]

As a result, when the pH was adjusted to 10 or more, it became clear that either calcium hydroxide or potassium hydroxide could be used.

[0048]

According to the present invention, since heat treatment is performed at a high pH, browning can be prevented. In addition, deterioration of taste can be prevented.

Further, by adding a saccharide selected from brown sugar or molasses, it is possible to more effectively prevent deterioration of taste and browning.

Further, by the heat treatment of the present invention, effective ingredients such as physiologically active substances contained in the chlorophyll-containing fine substance can be efficiently taken out.

When the heat-treated chlorophyll-containing fine material according to the present invention is used in a drink such as a health drink, it can withstand high-temperature sterilization after filling in a packaging container, so that aseptic packaging becomes possible.

Further, as an additive that makes use of the green color of the chlorophyll-containing fine substance and improves the nutritional value by utilizing the physiologically active substance in the chlorophyll-containing fine substance as it is,
It can be used for foods such as Japanese and Western confectionery having a high water content, foods having a low water content, dried foods, seasoning ingredients in the form of gels or pastes, and can also be used in the form of dry powders or tablets.

Claims (3)

[Claims] 1. A heat-treated chlorophyll-containing fine material obtained by heating a suspension of a chlorophyll-containing fine material adjusted to pH 10 to 12 to 60 to 130 ° C. 2. The suspension of the chlorophyll-containing fine material contains a sugar selected from brown sugar or molasses.
2. The heat-treated chlorophyll-containing fine material according to claim 1. 3. The heat-treated chlorophyll-containing fine material according to claim 1, wherein the chlorophyll-containing fine material is a green algae.