JPS61146173A - Spirulina dried food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled easily edible food having improved texture and high nutritive value, while suppressing specific adhesion and an unpleasant smell, by blending an alga belonging to the genus Spirulina with a gelatinized or pasted polysaccharide, and drying the blend. CONSTITUTION:A alga (preferably Spirulina platensis, etc.) belonging to the genus Spirulina is blended with 0.1-10wt% (based) gelatinized or pasted polysaccharide (preferably starch), and dried by spray drying, or dried while being blended, to give the aimed food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a dried spirulina food whose main ingredient is spirulina algae (hereinafter referred to as spirulina), which has improved flavor and texture, and a method for producing the same. More specifically, the present invention relates to a dried spirulina food made of spirulina coated with a polysaccharide formed by adding or drying a gelled or gelatinized polysaccharide to spirulina, and a method for producing the same.

[Prior art]

Spirulina (5pirulina) is a microscopic spiral alga belonging to the genus Spirulina of the order Cyanobacteriaceae and the family Spirulinae.It is an algae that grows naturally in Lake Chad in the Republic of Chad in Africa, and is known as a valuable protein-supplying food for the indigenous people. ing.

In recent years, as interest in nutrition and health has increased in developed countries, its high nutritional value has attracted attention as a nutritional supplement.

Spirulina, which is currently known as a nutritional supplement, is well known in the form of 100% additive-free spirulina tablets, which are made by compressing dried powdered algae.

In addition, this spirulina is used for food (Japanese Patent Application Laid-Open No. 52-213
55 Publication), green coloring agent for raw buckwheat (Japanese Unexamined Patent Publication No. 53-93)
36 Publication), but these are
This differs from the present invention in that the spirulina content is extremely low.

[Problem that the invention seeks to solve]

However, when the 100% Spirulina tablets mentioned above dissolve in the mouth when put in the mouth, they have an unpleasant stickiness, and they also tend to stick to the inside of the mouth, such as the teeth and tongue, giving off the unpleasant flavor unique to Spirulina. , there was a problem that it was difficult to swallow because the odor was emphasized.

[Means to solve all problems]

In order to solve all of these problems, the inventors of the present invention have conducted extensive research into improved dried spirulina foods using various additives and methods for producing the same. We have discovered that spirulina coated with polysaccharides obtained by drying after adding a small amount of saccharides or while adding saccharides can solve these problems, and have completed the present invention. Ta.

That is, the present invention provides a dried Spirulina food consisting of Spirulina algae coated with polysaccharide, and a method in which the algae belonging to Spirulina algae and a gelled or gelatinized polysaccharide are mixed and then dried, or the polysaccharide is dried. The present invention provides a method for producing a dried spirulina food, which is characterized by drying while adding and mixing sugars.

[Structure of the invention]

The algae belonging to the genus Spirulina of the present invention may be any algae belonging to the genus Spirulina, but examples include Spirulina platensis.
enais), Spirulina Fist Maxima (5pirul)
lna maxima), Spirulina gaitorelli (
5pirulins+ geitlori), 5pirulina siamis
e), Spirulina Mayer (5p1rulina
major), Spirulina princeps (5pir
ulina princeps), Spirulina e laxissima (5pirulna laxissima)
, Spirulina subteilisi w
subtilissima), 5pirulina aldaris, 5pirulina curta
), Spirulina svirulinoides (5pirulin
al! Spirulina platensis, Spirulina maxima, and Spirulina maxima are particularly preferred as they are easy to obtain and can be cultivated artificially.
These include Spirulina gaitrelli and Spirulina siamii.

The polysaccharides of the present invention are carbohydrates and derivatives thereof,
Examples include glucans, mannans, galactans, and the like made up of constituent sugars of the 1-family group, heteropolysaccharides made up of two or more kinds of constituent sugars, and glycosaminoglycans containing amine sugars. The molecular weight is approximately 5,000 to 1,000,000.

In terms of safety, those that are generally used in foods and food additives are preferable. Further, any material may be used as long as it has the property of gelatinizing or gelling when dissolved in water or heated. Specific examples of these include those derived from plants such as gum arabic, pectin, tamarind seed polysaccharides, and various starches (such as potato, corn, wheat, rice, and potatoes); those derived from seaweed such as agar and alginic acid. , carrageenan, etc.; as those derived from microorganisms, xanthan gum, curdlan, pullulan, etc. are preferable, and as synthetic products, alginate alkali salt (N^K), alginate propylene glycol ester, limbic fiber glycolate alkali salt (Ca , NζK), starch glycolate alkali salt (CζN&,K), starch phosphate ester alkali! J salt (Ca, NζK), methylcellulose, CM
C is used.

Particularly preferred is starch.

The amount of polysaccharide added varies depending on the type and method of addition, but in general, if it is added in an amount of 0.1% or more to the dried Spirulina algae, its texture improving effect will be noticeable, and it will be similar to gum arabic, which has a relatively weak effect. Even if the amount is 5% by weight, the effect of its addition becomes apparent. Particularly preferably 0.1 to 10
．． It is 0% by weight. Although it may be added in an amount greater than 10% by weight, it is generally better to add less in terms of nutritional value.

To produce the entire dry spirulina food coated with the polysaccharides of the present invention, spirulina can be mixed with these polysaccharides, and powdered or paste spirulina can be dissolved in water or heated to form a gel. The gelatinized or gelatinized polysaccharide may be completely mixed and spray-dried as it is, or it may be extruded and then vacuum-dried or air-dried. When spray drying, the blowing temperature is preferably 80 to 200°C, and the exhaust temperature is preferably 60 to 120°C. In particular, the exhaust air temperature is preferably 95°C or lower. Also, while spraying a 5 to 50% by weight solution of gelatinized or gelatinized polysaccharide onto powdered spirulina,
It may be manufactured by blowing fluidized bed drying with hot air at 60°C to 100°C. The obtained Spirulina dried food may be in any form such as powder, granules, pellets, tablets, etc., but especially when it is made into granules, it has a remarkable effect of improving texture odor and flavor, and is easy to eat. preferable. The particle size at this time is preferably 5 to 150 mesh, particularly preferably 16 to 60 mesh.

The coated spirulina obtained in this way is not limited to one in which the algal bodies are completely covered, but even if the algae are partially covered, the effect of the present invention is exhibited, so n is good.

[For production]

Although the mechanism of the action and effect of the present invention cannot be elucidated, it is presumed that the polysaccharide coats Spirulina, thereby masking the substance having stickiness and flavor peculiar to Spirulina. In any case, it is surprising that the addition of such a small amount of polysaccharide exhibits such a remarkable effect of improving texture such as viscosity, odor, flavor, etc.

〔effect〕

According to the present invention, it is possible to provide a dried spirulina food that has less viscosity when put into the mouth, has less odor peculiar to spirulina algae, has an improved texture, and is easy to eat.

[Example 1] 2 kg of harvested Spirulina platensis (solid content of i-form = 0.4 kg) was heated to t-40°C, suspended in water containing 2 g of potato starch per t-1oom, and heated with glue. After cooling to 40°C, the mixture was completely added and mixed, and spray-dried at a blowing temperature of 150°C and an exhaust air temperature of 95°C.
The obtained refined powder was sized to 60 to 120 meshes to prepare dried spirulina.

On the other hand, only 2 kg of the harvested Spirulina platensis (exilium solid content 0.4 kg) was spray-dried under the same conditions.
All grain grading operations were targeted.

When these samples were subjected to a sensory test by 20 panelists, all 20 panelists recognized that there was a significant improvement in texture, flavor, and odor.

[Example 2] 8 g of gum arabic was added and mixed to 2 kg of harvested Spirulina platensis (algae solid content 0.4 kg),
Dried spirulina was prepared by spray drying under the same conditions as in Example 1.

In addition, as in Example 1, a target area was established, and 20 panelists were
When a sensory test was conducted, all 15 people agreed that there was a noticeable improvement in texture, flavor, and odor.
people found a significant difference.

[Example 3] Spray-dried Spirulina Siami powder 5 to 9i7
After being heated and gelatinized while being fluidized with warm air at 0°C,
After sequentially spraying 1.31 t of 2% potato starch solution kept at ℃, dry granulation was performed, and the granulated spirulina was sized with 28 to 36 meshes. - When all the sensory tests were conducted, 15 people answered that the texture, flavor, and odor were good, 5 people said it was neither good nor unpleasant, and 0 people said it was clearly unpleasant.Therefore, there was an improvement. It was found to be effective.

[Example 4] Spray-dried Spirulina Siami powder 5M: 10%
While spraying 11 tons of gum arabic solution, granulation and sizing were carried out under the same conditions as in Example 3 to obtain granular spirulina.

When this product was subjected to the same sensory test as in Example 3, 10 people answered that the texture, flavor and odor were good, 10 people answered that it was neither good nor unpleasant, and 0 people answered that it was clearly unpleasant. Therefore, it was recognized that there was an improvement effect.

[Comparative Example 1] Spray-dried Spirulina platensis powder 5kliT
e. 30% sugar syrup (sucrose), 0.5 l
* Granular spirulina was obtained by performing all granulation and sizing under the same conditions as in Example 3 while sequentially spraying.

When this product was subjected to the same sensory tests as in Example 6, 0 people answered that the texture, flavor, and odor were good, 8 people answered that it was neither good nor unpleasant, and 12 people answered that it was clearly unpleasant. Met. This indicates a significant decrease in the flavor and texture improving effect compared to the results of Examples It shows.

Claims (1)

[Claims] 1. A dried Spirulina food consisting of Spirulina algae coated with polysaccharides. 2. A method for producing a dried Spirulina food, which comprises mixing algae belonging to Spirulina algae with a gelled or gelatinized polysaccharide and then drying, or drying while adding and mixing the polysaccharide. 3. The polysaccharide is a plant-derived polysaccharide such as starch, gum arabic, pectin, or tamarind seed polysaccharide, or an algae-derived polysaccharide such as alginic acid, carrageenan, or agar, or a microorganism-derived polysaccharide such as xanthan gum, curdlan, or pullulan. The spirulina dried food according to claim 1, characterized in that: 4. The amount of polysaccharide added is 0.1 to 0.1 to Spirulina algae.
Claim 1 characterized in that the amount is 10% by weight.
Dry spirulina food as described in section.