JPS6129703B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to foods containing chlorella. Chlorella algae, a type of freshwater green algae, is rich in nutrients such as high-quality protein, vitamins, and minerals, so it is expected to be a food source for humans in the future. It is well known that many attempts were made early on to make food into food, and some of them have even been put into practical use. However, the use of chlorella as a food product has not developed as much as originally expected, and only a few tablets or granules of chlorella are on the market as so-called health foods. This method of use is more like taking medicine than eating. There are other examples of chlorella being mixed into matcha, furikake nori, natto, tofu, sweets, etc., but these have low contamination rates and cannot be said to fully utilize the characteristics of chlorella. The reason for the slow progress in the use of chlorella is not only that chlorella is still relatively expensive, but also that its taste is unappealing. Therefore, the present inventors have conducted extensive research with the aim of providing attractive chlorella-based foods that many people like to eat, going beyond the conventional framework of chlorella products as pharmaceutical health foods. As a result, we have completed the present invention, which consists of two inventions as detailed below. That is, the first aspect of the present invention is 40 to 70% chlorella formed into granules (wt%, same hereinafter), 5 to 15% umeboshi formed into granules, and nutritional foods other than chlorella and umeboshi as essential ingredients. A second invention of the present invention is a granular chlorella-containing food, characterized in that it is a mixture of 15 to 55% of granular molded powdered food containing the same granules as in the first invention. A heterogeneous structure is formed by molding the mixture into an arbitrary shape (in other words, the constituent components of the three types of granules described above do not uniformly mix together, but form individual regions consisting only of them that can be clearly identified with the naked eye). This is an invention of solid chlorella-containing foods. The chlorella-containing food according to the present invention has physical properties suitable for chewing and good flavor by granulating chlorella and blending it with umeboshi etc. in a specific ratio and in a unique manner as described above. It is also an attractive food with a beautiful appearance due to the contrast between the three types of granules: green (chlorella), red (pickled plums), and brown (other nutritional foods). Next, a method for producing a chlorella-containing food according to the present invention will be explained. Currently, Chlorella is commercially available in both pure cultured form in a dark place in a tank and that which has been cultured in the air, and either of these can be used as a raw material for the food of the present invention, but chlorella is particularly preferred. The former has good digestibility and high purity. When using commercially available chlorella algae in the form of dry powder, it is molded into granules. The molding may be carried out appropriately according to the method conventionally employed for producing granules of chlorella and other pharmaceuticals, and the molding method itself is not limited in any way. However, depending on the molding method and molding conditions, the color tone of the chlorella granules obtained varies from bright green with a yellowish green color to dark green with a blackish tint. Since dark green granules have a particularly beautiful color contrast when mixed with other granules as mentioned above, methods and conditions that yield dark green granules should be adopted when producing chlorella granules. is desirable. For example, dark green granules are produced by a simple process in which the grading process is moved between the granulation process and the drying process among the processes of kneading, granulation, drying, sizing, and sieving in conventional granule production. Can be manufactured by modification. The dark green chlorella granules obtained by this method have the following L value, a value, and b value as measured by a color difference meter (for example, ND-101DC manufactured by Nippon Denshoku Industries Co., Ltd.). be. Note that the light-colored chlorella granules also described are those produced by the above-mentioned conventional method.

[Table] When forming the granules, a binder may be used if necessary, but it is preferable to use it to an extent that does not prevent the granules from disintegrating quickly when placed in the mouth.
Further, other food powders, flavoring agents, seasonings, etc. may be mixed with the chlorella in an amount of about 20% or less. The particle size of the granules has a subtle effect on the taste of the product. The preferred particle size is such that it passes through a 5 mesh sieve and remains on a 32 mesh sieve. If suitable chlorella granules are available, they may be used. Umeboshi granules are also produced in the same manner as chlorella using dried plum powder as a raw material. It is desirable that the particle size be the same as that of chlorella granules. These granules are made using the minimum necessary amount of binder, etc., and the majority (90%
% or more) should preferably consist of umeboshi. Umeboshi, which is granulated separately from chlorella, dissolves quickly when put in the mouth together with chlorella granules, and its sour taste stimulates saliva secretion, so the mouth is immediately filled with sufficient saliva. In this state, the chlorella granules rapidly absorb water and disintegrate. Therefore, even when the food of the present invention is put in the mouth or chewed without water, it does not feel sticky, has a soft texture, and has a good taste with no foreign body sensation. The action of the umeboshi granules as described above is the second aspect of the present invention.
The same effect is exhibited in solid chlorella-containing foods. In other words, this food product is a result of molding a mixture of umeboshi granules and other granules, and has a heterogeneous structure with a region consisting only of umeboshi that is the same or larger in size than the umeboshi granules before molding. In the oral cavity, the part consisting only of pickled plums immediately dissolves, producing the same effects as in the case of a granular mixture. If umeboshi is mixed with other raw materials such as chlorella in a powder state and formed into granules, the umeboshi, which is a small component compared to chlorella, will be diluted and cannot exert the above-mentioned effects (in this case, the umeboshi It would be possible to increase the blending ratio, but if this were done, the elution of the umeboshi component would continue until the molded product completely disintegrated, resulting in an overly strong umeboshi flavor.) Umeboshi also helps eliminate the grassy smell characteristic of chlorella and improves the flavor of the product. The third granules containing nutritional foods other than chlorella and umeboshi as essential ingredients make the food of the present invention more nutritionally advanced than those consisting of chlorella and umeboshi, and also have a multicomponent complex in terms of flavor. It is useful for making it tasteful due to its effect and also for making it visually versatile. From this point of view, the raw materials for this granule include Korean carrots, shiitake mushrooms, kelp, royal jelly, garlic, honey, wheat germ, comfrey, octopus leaves, habu grass, prunes, pearl barley,
It is desirable to select and use as many ingredients as possible from highly nutritious foods such as cod liver oil and sagebrush, or plants and animals that are effective in promoting health in Chinese medicine. However, it goes without saying that when deciding on the combination, it is necessary to take care not to make the food taste extremely bad. These granules may also be produced in the same manner as in the case of granulating chlorella. The blending ratio of the three types of granules produced in the above manner is as described above, and this blending ratio is defined as a necessary and sufficient amount ratio for the umeboshi granules to exhibit the above-mentioned effects. . If the content of umeboshi granules is less than 5%, all of the combination effects will be insufficient;
% or more, not only will the taste of umeboshi become strong, but also the nutritional value will inevitably decrease due to a decrease in the ratio of other nutritional components, so it is not suitable as a umeboshi-like food. This results in something that does not meet the purpose of the invention. The blending ratio of the other two types of granules is relatively unrestricted and may be determined as appropriate while taking into consideration the balance of taste, nutritional components, etc., but it is usually desirable to be within the above range. It is easy to produce a solid chlorella-containing food product with a heterogeneous structure according to the second aspect of the present invention by molding a mixture of three types of granules, and the granule mixture may be placed in a mold and compression molded. Compression molding of granules is commonly carried out in the manufacture of pharmaceutical tablets, and all methods can be followed. The shape of the molded product is arbitrary, and in addition to being tablet-shaped, it may also be plate-shaped or rod-shaped. As described above, the chlorella-containing food according to the present invention has a unique form as a food and has a good flavor and ease of eating that are not found in conventional chlorella products. Since it can be manufactured and does not require special auxiliary raw materials or equipment, it has the advantage that processing costs are low. The present invention will be explained below with reference to Examples. Example 1 Tank-cultured chlorella was dried with a spray dryer and powdered, then kneaded, granulated (dice hole diameter: 1 mm), dried, sized, and sieved (passed through a 5-mesh sieve). 32 The material remaining on the mesh sieve was taken through the following steps and granulated. Separately, pickled plums are dried and powdered using the freeze-drying method.
It was granulated in the same manner. Furthermore, a mixture of 15% Korean carrots, 15% shiitake mushrooms, 7% kelp, 3% royal jelly, 3% garlic, and 57% lactose (excipient) was granulated in the same manner. The three types of granules produced as described above were 55:
They were mixed at a ratio of 10:35 (weight ratio) to obtain a granular chlorella-containing food. A sensory test was conducted on the flavor of this chlorella-containing food when it was chewed using the Schitzhue method. The panel used was a consumer panel (an equal number of men and women selected from general consumers) of 50 people. In the test, a paired comparison test was conducted on the flavor of the food according to the present invention and the control chlorella granules (above) using a 7-point evaluation system, and scores were assigned, and an F test was performed based on the scores, the number of samples, and the number of panels. Summer. The results are shown in Table 1, and it was determined that the food according to the present invention had better flavor (however, the numerical values in the table are values converted by the synthetic standard method and Z-value conversion).

[Table] Example 2 The three types of mixed granules produced in Example 1 were molded into a go stone shape with a diameter of 6 mm and a height of 4 mm using a tablet machine. The obtained tablet-shaped chlorella-containing food was heterogeneous, with three types of green, red, and brown regions observed like a spotted pattern, and its taste was almost the same as that of the granular food obtained in Example 1. It was a good thing that hasn't changed. Example 3 Powder of pond-cultured chlorella was kneaded and granulated (dice diameter: 1 mm) using a conventional method, and then sized, followed by drying and sieving (those that passed through a 5-mesh sieve and remained on a 32-mesh sieve were ) to produce chlorella granules. The granules were much darker and dark green in color than the chlorella granules produced in Example 1 (L=21, a=-3, b=4). Separately, umeboshi powder was granulated in the same manner as in Example 1. Plus 8% kelp, 15% shiitake mushrooms, and 10% wheat germ.
%, 7% comfrey, and 5% adlay was granulated in the same manner as in Example 1. 60% of the three types of granules produced as described above:
They were mixed at a ratio of 10:30 (weight ratio) to obtain a granular chlorella-containing food. This food had a more beautiful color contrast between the three types of granules than that of Example 1.

Claims (1)

[Scope of Claims] 1. Granulated powdered food containing 40 to 70% by weight of chlorella formed into granules, 5 to 15% by weight of umeboshi formed into granules, and nutritional foods other than chlorella and umeboshi as essential ingredients Moldings 15-55
A food containing chlorella, characterized in that it is a mixture of % by weight. 2. The food according to claim 1, wherein the nutritional food other than chlorella and pickled plums is selected from the group consisting of Korean carrots, shiitake mushrooms, kelp, royal jelly, and garlic. 3 40-70% by weight of chlorella formed into granules, 5-15% by weight of umeboshi formed into granules, and 15-55% of powdered food granules containing nutritional foods other than chlorella and umeboshi as essential ingredients
Solid chlorella-containing food with a heterogeneous structure formed by molding a mixture of % by weight. 4. The food according to claim 3, wherein the nutritional food other than chlorella and pickled plums is selected from the group consisting of Korean carrots, shiitake mushrooms, kelp, royal jelly, and garlic.