JPS5933337B2 - Processing method of Gypsophila - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing Jiaogulan and the use of processed products thereof.

Jiaogulan is a perennial vine that belongs to the Cucurbitaceae family, and is often found under forests or in the shade of bushes in mountains and fields, and is widely distributed throughout Japan.

In China, the botanical name of the plant is Indigo, and the herbal medicine is Qihao Gall, and it is said to be effective in anti-inflammatory and detoxifying, cough and expectorant, and treatment of chronic bronchitis, and there are reports that clinical trials for chronic bronchitis showed an efficacy rate of nearly 80%.

Its leaves are also used as a diuretic and tonic.

Furthermore, in recent years, the presence of saponin components whose chemical structure matches that of saponins (ginsenosides), which are considered to be the medicinal components of Korean ginseng, has been confirmed in Japan in the whole plant of Amachazole, and this has attracted attention. .

In this invention, Gynostemma is the scientific name of the Cucurbitaceae family, Gynostemma pentaphyllum Makino.
emma pentaphyllum Makino)
It also includes plants that are botanically related to this.

Related plants include Gynostemma balmanicum, Kinkex, and Chakraparti (Gynosterryn).
a bu -rmanicum King ex Ch
akravart, Gynostemma laxum Cogn, Gynostemma integrihoriora cogn,
temma Integrifo-1io1a Co
gn, ), etc.

These may be either natural products or cultivated products.

Such Jiaogulan generally has a strong bitter taste that tends to linger for a long time during the day, and has a strong grassy odor characteristic of plants in the chestnut family, so it was considered unsuitable for serving as food.

The inventors of this invention arrived at this invention after conducting extensive research on a method of processing Jiaogulan to make it suitable for eating and drinking by eliminating the drawbacks of the bitter taste and grassy odor of Jiaogulan.

Thus, according to the invention, chopped fresh leaves and/or stems of Jiaogulan are prepared by: a) steaming with steam in a steaming vessel; and b) a porcelain or metal container heated to about 150°C to 400°C. C) roasting the treated leaves and/or stems thoroughly with agitation in an open container of at least one of the following steps: C) thoroughly rolling the treated leaves and/or stems; There is provided a method for processing Jiaogulan, which comprises drying for ~ several hours and optionally pulverizing to obtain a processed product of Jiaogulan.

The raw material, Jiaogulan, is used raw.

Any of the leaves and stems excluding the roots can be used.

Usually all leaves and stems are subjected to further processing.

For processing, Jiaogulan is cut into pieces of appropriate size, for example, 2 to several pieces, and if desired, washed and drained before use.

Step a) consists of steaming the Jiaogulan with steam.

The steam used is usually one at around 100° C., but it may be superheated steam.

When using superheated steam, it is desirable to supply it for a shorter time than when using normal steam.

A suitable steaming time is about 10 to 120 seconds.

A steaming time of 120 seconds or more is not preferable because it has a negative effect on the degree of coloring of the processed product.

Further, if the heating time is 10 seconds or less, the desired improvement effect cannot be obtained.

A normal steamer can be used as the steaming container.

Examples include tea leaf steamers and wooden steamers.

The roasting step of step b) consists of frying the Jiaogulan in a container preheated to about 150°C to 400°C.

Sufficient stirring is required to avoid partial heating of the Jiaogulan.

The heating temperature of the container is preferably about 200 to 320°C.

The container is an open type, and its shape is not limited, but it is preferable that the container has as wide a contact surface as possible with the Jiaogulan.

For example, it may be dish-shaped, can-shaped, or cylindrical.

The material may be metal or ceramic.

The roasting time varies depending on the heating temperature of the container; for example, around 300°C for a few minutes or around 200°C for less than an hour is preferred.

It may be preferable to take as short a time as possible, subject the product to the rolling process of step C), and then subject it to step b) again.

At this time, it is desirable to gradually lower the heating temperature of the container from the second time onwards.

This step b) may be repeated multiple times in combination with step C).

Further, after performing step a), step b) may be performed subsequently.

After performing step b), it is generally not performed to perform step a).

Step C) consists of rolling the material treated in step a) and/or step b).

Rolling refers to rubbing the used leaves and stems together using a machine or by hand while applying moderate pressure.

A commonly used machine can be used.

Step d) consists of drying the material subjected to the above steps.

The temperature is preferably about 40-90°C.

The time varies depending on the temperature, but is usually one to several hours.

It is preferable to dry the Jiaogulan treated in the above step for a short period of time while aerating and stirring.

It was found that the desired processed product could not be obtained by self-contained drying at room temperature.

The obtained processed product may be made into powder according to a conventional method, if desired.

Thus, the processed product obtained by the method of this invention is
The bitterness is greatly reduced, and it even becomes sweet, and the grassy smell disappears, giving it even an aromatic quality.

Furthermore, the processed product that has gone through the process a) exhibits a bright green color and a sencha-like aroma.

b) The processed product that has gone through the process has a green color with some light brown spots and a sweet and refreshing aroma.

These processed products can be consumed as they are to improve health.

In addition, powdered processed products can be eaten as is for 5 meals,
It can also be used as a food additive for purposes such as green coloring, flavoring, flavor, and health promotion.

In particular, the powder obtained by processing only the leaf part through step a) exhibits a bright green color, and when added to foods, it can be used as a natural coloring agent with excellent color spread and stability.

According to one aspect of the present invention, a food product is provided in which 0.5 to 10 parts by weight of the processed product obtained in the above process is added to 99.5 to 90 parts by weight of the food material.

The food material may be solid, semi-solid or liquid.

Examples include Japanese sweets such as candy, yokan, bean paste, and rice crackers; Western sweets such as gum, jelly, and biscuits; frozen desserts; noodles such as udon and soba; beverages; and ingredients for various foods such as seafood paste products.

These materials include various basic materials, sweeteners, flavoring agents, preservatives, preservatives, etc., each of which is required for the product.

In this invention, all of these are used as food materials, and 0.5 to 10 parts by weight of the above-mentioned processed product is added thereto.

Of course, in that case, it is desirable to use a processed product that is as finely powdered as possible.

Next, embodiments of this invention will be explained.

Production example 1 Remove the roots from natural Jiaogulan (from Mt. Takao, Okaya City, Nagano Prefecture), cut the remaining 3 pieces into 3 pieces, wash with an appropriate amount of water, drain, and send the chopped products to the next process. It was attached to.

a) Put the above shredded products into a steamer with an internal volume of about 1 to 7 Ls,
Steam (approximately 100° C.) was passed through for 30 seconds.

C) The treated product was taken out and thoroughly rubbed by hand (for about 15 minutes) before cooling.

d) Next, spread it thinly on a mesh rack and place it in a ventilation dryer for 4 hours.
It was heated to 5°C and dried.

318 g of a bright green dried product A (product yield 10.6%) was obtained.

Manufacturing example 2 The same shredded product 3 as in Production Example 1 was subjected to the following process.

b) It was poured into an iron pot heated to around 300°C and roasted for 3 minutes while stirring well.

C) Thoroughly knead the processed material by hand before cooling (about 15 minutes)
.

b)/The heating temperature of the iron pot was lowered to around 250°C, and the rice was roasted for 3 minutes while stirring well.

C)' Treated in the same manner as C) above.

b) Lower the heating temperature of the iron pot to around 200℃,
It was slowly roasted for 40 minutes while stirring.

d) Spread thinly on a mesh rack and dry at 65°C for 3 hours.

261 g of dried product B (product yield 8.7%) was obtained, which was bright green with light brown spots.

Production Example 3 Using No. 9 for the same shredded product 3 as in Production Example 1, it was subjected to the next step.

a) Steam in the same manner as in Production Example 1.

C) Knead in the same manner as in Production Example 1.

b) Place in an iron pot heated to around 250℃ and roast for 5 minutes while stirring well.

C) Knead in the same manner as in Production Example 1.

b) Place in an iron pot heated to around 200°C and roast slowly for 30 to 40 minutes while stirring well again.

d) Dry in the same manner as in Production Example 2.

By this operation, dried product C, which is bright green with light brown spots, is produced.
273.9 (product yield 9.1%) was obtained.

preference test Dried Jiaogulan products A and B obtained in Production Examples 1 to 3.

2g each of C finely chopped into about 1σ pieces and simply roasted product (lightly roasted Jiaogulan-style dry matter)
A sensory test was conducted by a panel of 20 people on the leachate that was infused for 5 minutes at a pouring rate of 100 m1 (80°C), and as shown in Tables 1 and 2゜3, the superiority of the product according to the present invention was recognized. It was done.

In addition, the amount of leached extract and the amount of crude saponin contained in the air-dried product (simply air-dried after collecting Jiaogulan) and this invention product when similarly infused for 15 minutes are as shown in Table 4.
The product according to this invention has excellent dissolution of soluble components,
Furthermore, it was clear that the active ingredient, crude saponin, was not lost.

Next, dried Jiaogulan products A, B obtained in Production Examples 1 to 3,
C was made into a powder that could pass through about 200 meshes, and was added to various foods as shown below to examine its effects.

(Food Addition Example 1) Table 5 shows the effects of adding 10% of the dried powder A of this invention to regular matcha and matcha alone when brewed in the usual manner. So A.

An excellent addition effect was observed.

(Food Addition Example 2) To see the effect of adding it to candy, 125 parts of granulated sugar (
Dried product A of the invention (weight), 175 parts of starch syrup, 20 parts of condensed milk
, B, and C in a blending amount of 1.5 parts, candy was produced by a conventional method and sampled by 20 panelists, and the results shown in Table 6 were obtained.

By adding the dried powder of this invention, a marked improvement in color and flavor was observed.

(Food Addition Example 3) To see the effect of addition to noodles, 70 parts of buckwheat flour, 30 parts of wheat flour, and 2 of any of the dried powders A, B, and C of this invention were added.
buckwheat was produced in a conventional manner using a blending amount of 1.5 parts, and 20 panelists tasted it, and the results shown in Table 7 were obtained.

It has been found that the addition of the dry powder of this invention increases the flavor and is desirable.

Claims (1)

[Claims] 1. A step of steaming fresh leaves and finely chopped 7-year-old or stems of Jiaogulan with steam in a steaming container, and b) a porcelain or subjected to at least one of the following steps: roasting in an open metal container with sufficient agitation, followed by C) thorough rolling of the treated leaves and/or stems; and d) from about 40°C to 90°C. A method for processing Jiaogulan, which comprises subjecting it to a drying process for one to several hours, and optionally pulverizing it to obtain a processed Jiaogulan product. 2. A method according to claim 1, in which step C) and step d) are carried out after step 2a). 3. The method according to claim 1, in which step C) and step d) are performed after step b). 4. Process according to claim 1, in which after performing step a), step b) In, C) and step d) are carried out.
5. A method according to claim 1, 2 or 4, wherein step a) is carried out for about 10 to 120 seconds. 6. A method according to claim 1, 3 or 4, wherein step b) is carried out for a few minutes to several tens of minutes. 7. Fresh leaves and/or stems of Jiaogulan are thoroughly steamed in a porcelain or metal open container heated to about 1508C to 400C. C) subjecting the treated leaves and stems to at least one step of roasting with stirring, and then repeating steps b) and C); d) ) A method for processing Jiaogulan, which comprises drying at about 408C to 90C for 1 to several hours, and optionally pulverizing to obtain a processed Jiaogulan product. 8. A method according to claim 7, wherein step a) is carried out for about 10 to 120 seconds. 9 b) A method according to claim 7, wherein the steps are carried out for a few to several tens of minutes each time. The method according to claim 7, wherein the heating temperature is gradually lowered from the first time in step b) ten times.