TW202042638A - 食用植物乾燥粉末、飲食品及其製造方法 - Google Patents
食用植物乾燥粉末、飲食品及其製造方法 Download PDFInfo
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Abstract
本發明提供一種不借助除用於對乾燥粉末之風味或色調賦予特徵之主食材即乾燥食用植物以外之作用物質而簡單地不易發潮之食用植物粉末及其製造方法。
該乾燥粉末係含有乾燥食用植物之可食部及不可食部者,且充分滿足(1)至(4)。
(1)乾燥食用植物之不可食部相對於可食部之比率為1質量%以上200質量%以下
(2)安息角為0.7 rad以上
(3)「粗堆積密度/密堆積密度」為0.88以下
(4)水分含量為20質量%以下
Description
本發明係關於一種食用植物乾燥粉末、飲食品及其製造方法。
食品之乾燥粉末由於水分含量少、表面積大,故而存在吸收環境中之水分而易發潮之問題。若乾燥粉末潮濕,則有產生結塊或可用性變差,或微生物繁殖而導致風味或色調變差之虞。
作為防止乾燥粉末發潮之技術,專利文獻1中揭示有關於粉末食品之包裝用膜之技術,該膜於將粉末食品裝入至袋中之情形時具有充分之屏障性而保護粉末食品免受濕氣或空氣(氧)影響以防止粉末食品之品質劣化。
然而,存在必須使用特別之包裝袋之問題。此外,亦存在將封入有矽膠等吸濕劑之乾燥劑同封之方法,但會產生同樣之問題或異物混入之虞。
因此,需要僅使用食用素材來防止由其發潮導致之品質劣化之技術。作為其例,專利文獻2中揭示有一種關於利用食用性膜材至少覆蓋外表面進行燒烤而成之燒烤食品之技術。專利文獻3中揭示有一種關於包含含粉末油脂之接著性組合物之防吸濕劑或防固結化劑之技術。專利文獻4中揭示有一種藉由將HLB為5以下之聚甘油脂肪酸酯調配至粉末飲食品或其原料中而防止粉末飲食品吸濕固結之技術。
[先前技術文獻]
[專利文獻]
[專利文獻1]日本專利特開平10-16122號公報
[專利文獻2]日本專利特開平2-255045號公報
[專利文獻3]日本專利特開2018-148885號公報
[專利文獻4]日本專利再公表2015/182424號公報
[發明所欲解決之問題]
然而,藉由專利文獻2之方法,乾燥粉末之表面積顯著增大,而不易利用食用性膜材等覆蓋其表面整面。若為專利文獻3之方法,則雖亦可應用於粉末,但存在含粉末油脂之接著性組合物本身之風味影響乾燥食品之風味之問題。根據專利文獻4之方法,有儘量不對粉末食品之官能品質造成影響之記載,而認為對乾燥粉末之風味影響較小,但存在需要除粉末食品之主食材以外之添加物之問題。即,於防止乾燥粉末之發潮之方面上存在上述問題,而因乾燥粉末發潮而產生由粉末之固結或流動性變差導致之操作性之降低、風味或色調變差等問題。
本發明係提供一種不借助除用於對乾燥粉末之風味或色調賦予特徵之主食材即乾燥食用植物以外之作用物質而簡單地不易發潮之食用植物粉末及其製造方法。
[解決問題之技術手段]
本發明人等鑒於上述情況而進行了銳意研究,結果得出如下先前技術中不存在之新穎見解:著眼於食用植物之不可食部之效果,藉由將安息角及「粗堆積密度/密堆積密度」所規定之粉末之形狀特性調整為一定之範圍,可同時簡單地解決上述問題。具體而言,於業者之技術常識中,安息角被認為有其值越小則交聯等越少而於工業上有利之特性,「粗堆積密度/密堆積密度」就粉末流動性之觀點而言認為其值越大則於工業上越有利,新發現藉由特意將該安息角調整為一定以上之值且特意將該「粗堆積密度/密堆積密度」調整為一定以下之值,而儘管失去粉體之流動性,但變得不易發潮。並且,本發明人等藉由基於上述見解進而持續銳意研究,從而完成後文中敍述之發明。
即,本發明提供以下[1]至[15]。
[1]
一種乾燥粉末,其充分滿足(1)至(4),且含有乾燥食用植物之可食部及不可食部。
(1)乾燥食用植物之不可食部相對於可食部之比率為1質量%以上200質量%以下
(2)安息角為0.7 rad以上
(3)「粗堆積密度/密堆積密度」為0.88以下
(4)水分含量為20質量%以下
[2]
如[1] 所記載之乾燥粉末,其進而充分滿足(5)。
(5)食物纖維含量為18質量%以上
[3]
如[1]或[2] 所記載之乾燥粉末,其進而充分滿足(6)。
(6)超音波處理後之d90為2000 μm以下
[4]
如[1]至[3]中任一項所記載之乾燥粉末,其進而充分滿足(7)。
(7)「粗堆積密度/密堆積密度」為0.85以下
[5]
如[1]至[4]中任一項所記載之乾燥粉末,其相對於乾燥粉末整體,含有1質量%以上90質量%以下之食用植物之不可食部。
[6]
如[1]至[5]中任一項所記載之乾燥粉末,其中食用植物之可食部與不可食部來自同一種類之食用植物。
[7]
如[1]至[6]中任一項所記載之乾燥粉末,其中食用植物之可食部與不可食部來自同一個體之食用植物。
[8]
如[1]至[7]中任一項所記載之乾燥粉末,其中食用植物為選自穀類、薯類、豆類、堅果類、蔬菜類、果實類及蕈類中之一種以上。
[9]
如[1]至[8]中任一項所記載之乾燥粉末,其中食用植物為選自甜辣椒、甜菜、大豆、玉米、胡蘿蔔、南瓜、豌豆、蠶豆、甘薯、青花菜、菠菜及羽衣甘藍中之1種以上。
[10]
如[1]至[9]中任一項所記載之乾燥粉末,其封入至密閉容器中,但乾燥劑未同封。
[11]
如[1]至[10]中任一項所記載之乾燥粉末,其中乾燥食用植物之含量為乾燥粉末整體之10質量%以上。
[12]
如[1]至[11]中任一項所記載之乾燥粉末,其中矽含量為1000 ppm以下。
[13]
如[1]至[12]中任一項所記載之乾燥粉末,其中乾燥粉末為人之攝食用途。
[14]
一種飲食品,其含有如[1]至[13]中任一項所記載之乾燥植物粉末。
[15]
一種製造如[1]至[13]中任一項所記載之乾燥粉末之方法,其包括對水分含量為20質量%以下之乾燥食用植物進行粉碎處理。
[16]
一種乾燥粉末之製造方法,其係對不可食部相對於可食部之比率為1質量%以上200質量%以下且水分含量為20質量%以下之乾燥食用植物進行粉碎處理直至安息角成為0.7 rad以上且「粗堆積密度/密堆積密度」成為0.88以下。
[17]
一種使乾燥粉末不易發潮之方法,其係對不可食部相對於可食部之比率為1質量%以上200質量%以下且水分含量為20質量%以下之乾燥食用植物進行粉碎處理直至安息角成為0.7 rad以上且「粗堆積密度/密堆積密度」成為0.88以下。
[發明之效果]
根據本發明,可提供一種不借助除用於對乾燥粉末之風味或色調賦予特徵之主食材即乾燥食用植物以外之作用物質而簡單地不易發潮之食用植物乾燥粉末及其製造方法。
以下記載本發明之實施態樣之例,但本發明並不限定於該等態樣,只要於不脫離其主旨之範圍內,則可施加任意改變來實施。
本發明係關於一種充分滿足(1)至(4)之含有乾燥食用植物之可食部與不可食部之乾燥粉末。
(1)乾燥食用植物之不可食部相對於可食部之比率為1質量%以上200質量%以下
(2)安息角為0.7 rad以上
(3)「粗堆積密度/密堆積密度」為0.88以下
(4)水分含量為20質量%以下
作為本發明中之食用植物,只要為可食部供食用者,則並無任何限制,可列舉:穀類、薯類、豆類、堅果類、蔬菜類、果實類、蕈類、藻類、香辛料類等。其中,較佳為穀類、薯類、豆類、堅果類、蔬菜類、果實類、蕈類。該等食材可使用1種,亦可以任意之組合併用2種以上。又,該等食材可直接使用,亦可施加各種處理(例如乾燥、加熱、去澀味、剝皮、去籽、追熟、鹽醃保存、果皮加工等)之後使用。又,食材可以與不可食部合在一起之植物整體之狀態來判斷其分類。
作為穀類之例,可列舉:玉米(Corn)(尤佳為甜玉米)、大米、小麥、大麥、高粱、燕麥、黑小麥、黑麥、蕎麥、直長馬唐(digitaria exilis)、藜麥、稗子、穀子、黍子、巨玉米(giant corn)、甘蔗、莧等,但並不限定於該等。其中,較佳為玉米(Corn)(尤佳為甜玉米)、巨玉米等。
作為薯類之例,可列舉:甘薯、木薯、雪蓮果、野芋、芋頭、魔芋薯、箭根薯(波里尼西亞葛郁金(polynesian arrowroot))、馬鈴薯、紫番薯、菊芋、豬芽花、薯蕷、山藥、家山藥、豆薯等。其中尤佳為紫番薯、甘薯等,但並不限定於該等。
作為豆類之例,可列舉:四季豆(芸豆)、菜豆(kidney bean)、紅四季豆、白四季豆、黑豆(black bean)、斑豆(pinto bean)、虎豆、利馬豆、紅花四季豆、豌豆(尤其是於未熟之狀態下每個莢都收穫到籽者,且係特徵在於豆呈綠色外觀之作為未熟籽之青豌豆)、木豆、綠豆、豇豆、紅豆、蠶豆、大豆(尤其是於未熟之狀態下每個莢都收穫到大豆者,且係特徵在於豆呈綠色之外觀之作為大豆之未熟籽之毛豆)、鷹嘴豆、兵豆(lens culinaris)、平豆、小扁豆(lentil)、花生、羽扁豆、草香豌豆(grass pea)、角豆(刺槐豆)、美麗球花豆、非洲刺槐豆、咖啡豆、可可豆、墨西哥跳豆(mexican jumping bean)等,但並不限定於該等。再者,關於一部分之可食部(毛豆、青豌豆等)被視為蔬菜之食材,亦可以與不可食部(莢等)合在一起之植物整體之狀態(大豆、豌豆等)來判斷是否為豆類。其中較佳為豌豆(尤其是作為未熟籽之青豌豆)、大豆(尤其是作為未熟籽之毛豆)、蠶豆等。
作為堅果類之例,可列舉:杏仁、腰果、美洲山核桃(胡桃(pecan))、澳洲胡桃、阿月渾子、榛果、椰子、松子、葵花籽、南瓜籽、西瓜籽、栲、核桃、板栗、銀杏、芝麻、巴西堅果等,但並不限定於該等。其中較佳為杏仁、腰果、澳洲胡桃、阿月渾子、榛果、椰子等。
作為蔬菜類之例,可列舉:蘿蔔、胡蘿蔔、蕪菁甘藍、歐洲防風(parsnip)、蕪菁、黑皮婆羅門參、蓮藕、甜菜(適宜為糖蘿蔔(beets)(根甜菜(beetroot):為了使甜菜之根可食用而改良過之品種))、慈姑、薤、大蒜、藠頭、百合根、羽衣甘藍、洋蔥、蘆筍、獨活、捲心菜、萵苣、菠菜、白菜、油菜、小松菜、青梗菜、韭蔥、大蔥、蔓菁、款冬、菾菜(莙薘菜(chard)、瑞士菾菜(swiss chard))、山楂、番茄、茄子、南瓜、甜椒、黃瓜、蘘荷、花椰菜、青花菜、食用菊、苦瓜、秋葵、朝鮮薊、小胡瓜、甜菜、油莎草(cyperus esculentus)、生薑、紫蘇、山崳菜、甜辣椒、草藥類(西洋菜、芫荽、空心菜、芹菜、龍蒿、細香蔥、野苣、鼠尾草、百里香、月桂、洋芹、芥菜(mustard greens)、艾草、羅勒、牛至、迷迭香、胡椒薄荷、歐洲薄荷(savory)、檸檬草、蒔蘿、山崳菜葉、山椒葉、甜菊)、蕨菜、紫萁、野葛、竹等,但並不限定於該等。其中較佳為胡蘿蔔、南瓜、番茄、甜辣椒、捲心菜、甜菜(適宜為糖蘿蔔(根甜菜))、洋蔥、青花菜、蘆筍、菠菜、羽衣甘藍等,尤佳為胡蘿蔔、南瓜、甜辣椒、甜菜(適宜為糖蘿蔔(根甜菜))、青花菜、菠菜、羽衣甘藍等。
作為果實類之例,可列舉:花梨、中國梨(白梨、沙梨(chinese pear))、梨、榅桲、西洋花梨、加拿大唐棣(amelanchier canadensis)、Shipova、蘋果、美國櫻桃(黑櫻桃(black cherry)、深櫻桃(dark cherry))、杏(apricot、杏子、杏仁)、梅(prunus mum)、櫻桃(Cherry、歐洲甜櫻桃(sweet cherry))、酸櫻桃、黑刺李(blackthorn)、李子(plum、酸桃(sour peach))、桃子、銀杏(gingkgo)、栗子、通草(木通)、無花果(Fig)、柿、黑醋栗(black currant)、木莓(bramble)、獼猴桃(奇異果)、胡頹子(頹子、Oleaster、茱萸)、桑之果實(桑葚(mulberry)、Mulberry)、苔莓(大果苔莓(vaccinium macrocarpon))、甘露梅(苔桃、巖桃、浜茄子、越桔)、石榴(柘榴、Pomegranate)、軟棗獼猴桃(獼猴梨、Actinidia arguta、庫庫瓦(kokuwa))、海鼠李(沙棘、Hippophae、Seaberry)、穗醋栗(鵝莓、醋栗(gooseberry)、棗(jujube)、車下李(japanese bush cherry)(歐洲李(Garden plum)、小梅、郁李)、藍靛果(lonicera caerulea)、山桑(bilberry)、紅加侖(茶藨子(currant)、紅醋栗(red currant))、葡萄(Grape)、黑莓、藍莓、木瓜(寶爪果、pawpaw、巴婆(papaw))、二色五味子、樹莓、毛櫻桃、蜜橘、金橘、枸橘、橄欖、枇杷(Loquat)、山桃(david peach、楊梅)、羅漢果、熱帶水果(tropical fruit)類(芒果、山竹、番木瓜、毛葉番荔枝(annona cherimola)、釋迦鳳梨(atemoya)、香蕉、榴蓮、楊桃(starfruit)、番石榴(guava)、鳳梨(pineapple)、針葉櫻桃(acerola)、百香果、火龍果、荔枝、蛋黃果等熱帶果實)、草莓、西瓜、甜瓜、鰐梨、神秘果、柳橙、檸檬、洋李、柚子、醋橘、葡萄柚、酸橙、扁平橘等,但並不限定於該等。
作為蕈類之例,可列舉:香菇、松茸、木耳、舞菇、多孔蕈、平菇、杏鮑菇、冬菇、姬菇、小蜜環菌、食用傘菌、滑菇、網菌、青頭菌、多汁乳菇等,但並不限定於該等。
作為藻類之例,可列舉:海帶類、裙帶菜類、海苔類、滸苔類、石花菜類等大型藻類;或綠藻類、紅藻類、藍藻類、渦鞭毛藻類、裸藻類等微細藻類,但並不限定於該等。作為具體例,可列舉:石蓴、滸苔(青海苔)、孔石蓴、海葡萄(長莖葡萄蕨藻(caulerpa lentillifera))、長管剛毛藻、長徑葡萄蕨藻、亞筒狀松藻、Codium minus、日本刺盾藻(粗石花菜)、礁膜、扁滸苔、厚葉蕨藻、腸滸苔、銅藻、網地藻、二輪愛氏藻、擬昆布、鐵釘菜、果冠藻、葉狀鐵釘菜、岩鬚、鼠尾藻、團扇藻、任氏馬尾藻、枝管藻、貝殼甘海苔(porphyra tenuipedalis Miura)、網胰藻、穴昆布(愛氏藻)、萱藻、秋田銅藻(銅藻、銀葉草、神馬草、Sargassum horneri)、厚網藻、石棉藻、波狀網翼藻、幅葉藻、匍匐昆布、菜海苔(萱藻)、黏膜藻、大托馬尾藻、鵝腸菜、羊棲菜、闊葉裙帶菜、囊藻、麵條藻、馬尾藻、真海帶、金魚藻、茅藻海苔(萱藻(scytosiphon lomentaria))、馬鞭藻、海蘊(nemacystus decipiens)、粗枝軟骨藻、裙帶菜、甘紫菜、異色角叉菜、紅毛菜、環狀叉節藻、楔形角叉菜(黑葉銀杏藻)、大石花菜、龍鬚菜、叉枝藻、雞毛菜、叉枝蜈蚣藻、扁江蘺、叉枝海索面、束果藻、黑葉銀杏藻(楔形角叉菜)、複瓦蜈蚣藻、脆江蘺、橢圓蜈蚣藻、角叉菜、繩江蘺、帶形蜈蚣藻、雞冠菜、縐盾果藻、海蘿(gloiopeltis furcata)、海苔(紫菜、條斑紫菜)、小海蘿、近榮擬伊藻、鐮狀二叉藻、扁平石花菜、舌狀蜈蚣藻、小珊瑚藻、海蘿、節莢藻、石花菜、圓紫菜、岡村凹頂藻、眼蟲藻(裸藻)、綠藻、紅翎菜、蜈蚣藻、粗石花菜、海頭紅、天草(石花菜)等。再者,該等藻類之中,綠藻類等一部分之微細藻類由於具有非常堅固之細胞壁,故而較佳為對微細藻類進行破壞細胞壁之預處理後應用、或使用除微細藻類以外之藻類。
作為香辛料類之例,可列舉:白胡椒、紅胡椒、辣椒、辣根(西洋山葵)、芥末、罌粟果、肉豆蔻、錫蘭肉桂、小豆蔻、小茴香、番紅花、眾香子、丁香、山椒、橘皮、茴香、甘草、胡盧巴、蒔蘿籽、何首烏、長胡椒、橄欖之果實等,但並不限定於該等。
於本發明中,食用植物之「不可食部」表示食用植物之不適於通常飲食之部分或於通常之飲食習慣中被廢棄之部分,「可食部」表示自食用植物整體除去廢棄部位(不可食部)後之部分。尤其於含有較厚之食物纖維層或茸毛等之食用植物之情形時,該等部分之食用性或與其他食品之相容性差,且先前以不用於喫食而被廢棄之部分居多,但本發明中,可適宜地使用此種含有較厚之食物纖維層或茸毛等之不可食部。
又,關於本發明中使用之食用植物,該等可食部及不可食部可為分別來自不同種類之食用植物者,但就風味統一性之觀點而言,較佳為包含來自同一種類之食用植物之可食部及不可食部。進而較佳為包含來自同一個體之食用植物之可食部及不可食部。即,藉由使用來自同一個體之食用植物之可食部之一部分或全部及不可食部之一部分或全部,而可不浪費地利用此種食用植物。
作為食用植物之不可食部之例,可列舉上述各種食用植物之皮、籽、芯、榨渣等。其中,玉米(例如甜玉米等)、甜辣椒、南瓜、甜菜、青花菜、菠菜、胡蘿蔔、羽衣甘藍、毛豆(green soybeans)、豌豆、蠶豆、甘薯、番茄、米、洋蔥、捲心菜、蘋果、葡萄、甘蔗、柑橘類(例如溫州蜜橘、柚子等)等之皮、籽、芯、榨渣等由於殘存有豐富之營養,故而可適宜地用於本發明,但並不限定於該等。作為食用植物之不可食部之具體例,可列舉:玉米(例如甜玉米等)之包葉或雌蕊或穂軸、甜辣椒之蒂或芯或籽、南瓜之瓜瓤或籽或兩端、甜菜之根端或皮或葉柄、青花菜之莖葉、菠菜之植株根部、胡蘿蔔之根端或葉柄基部、羽衣甘藍之葉柄基部、毛豆(green soybeans)之莢(pod)、豌豆之莢、蠶豆之種皮或莢、甘薯之表皮或兩端、番茄之蒂、米(稻殼)之稻殼、洋蔥之皮(保護葉)、出根部及頭部、捲心菜之芯、蘋果之芯、葡萄之果皮及籽、甘蔗之榨渣、柑橘類(例如溫州蜜橘、柚子等)之皮、籽及瓜瓤等,但並不限定於該等。再者,較佳為不包含對人體有害之成分以免對人體造成影響。
再者,關於本發明中使用之食用植物中之不可食部之部位或比率,只要為處理該食品或食品之加工品之業者,則當然可理解。作為例,參照日本食品標準成分表2015年版(第七修訂版)所記載之「廢棄部位」及「廢棄率」,可將該等分別作為不可食部之部位及比率。以下表1中列舉食用植物之例及與該等相關之日本食品標準成分表2015年版(第七修訂版)所記載之「廢棄部位」及「廢棄率」(即不可食部之部位及比率)。
[表1]
食用植物 | 不可食部之部位(廢棄部位) | 不可食部之比率 (廢棄率) |
蔬菜類/毛豆/生 | 莢 | 45% |
蔬菜類/(玉米類)/甜玉米/未熟籽、生 | 包葉、雌蕊及穂軸 | 50% |
蔬菜類/(南瓜類)/日本南瓜/果實、生 | 瓜瓤、籽及兩端 | 9% |
蔬菜類/(甜椒類)/紅甜椒/果實、生(甜辣椒) | 蒂、芯及籽 | 10% |
蔬菜類/甜菜/根、生 | 根端、皮及葉柄 | 10% |
蔬菜類/青花菜/花序、生 | 莖葉 | 50% |
蔬菜類/(蕃茄類)/蕃茄/果實、生 | 蒂 | 3% |
蔬菜類/(捲心菜類)/捲心菜/結球葉、生 | 芯 | 15% |
蔬菜類/菠菜/葉、生 | 植株根部 | 10% |
蔬菜類/羽衣甘藍/葉、生 | 葉柄基部 | 3% |
蔬菜類/(豌豆類)/青豌豆/生 | 莢 | 55% |
蔬菜類/蠶豆/未熟豆/生 | 種皮、莢 | 80% |
蔬菜類/(胡蘿蔔類)/根、帶皮、生 | 根端及葉柄基部 | 3% |
薯及澱粉類/甘薯/塊根、生 | 表皮及兩端 | 10% |
本發明之乾燥食用植物只要對上述各種食用植物進行乾燥處理而製備即可。作為乾燥方法,可使用一般食品乾燥時使用之任意方法。作為例,可列舉:曬乾、陰乾、冷凍乾燥、風乾(例如熱風乾燥、流動層乾燥法、噴霧乾燥、轉筒乾燥、低溫乾燥等)、加壓乾燥、減壓乾燥、微波乾燥、熱油乾燥等。其中,就食材原本所具有之色調或風味之變化程度較小,可控制除食品以外之香味(焦臭等)之方面而言,較佳為利用風乾(例如熱風乾燥、流動層乾燥法、噴霧乾燥、轉筒乾燥、低溫乾燥等)或冷凍乾燥之方法。
再者,本發明中之‘乾燥’狀態係指水分為大約20質量%以下,水分活性值為0.85以下之狀態。又,較佳為水分為15質量%以下,更佳為10質量%以下。進而較佳為水分活性值為0.80以下,進而更佳為0.75以下。作為水分之測定法,依照將乾燥粉末供於減壓加熱乾燥法之方法來進行測定,作為水分活性值之測定法,依照一般使用水分活性測定裝置之慣例來進行測定。
本發明中之乾燥粉末含有乾燥食用植物之可食部與不可食部,關於乾燥食用植物之不可食部相對於可食部之比率,作為其下限值,就使本發明之效果奏效之觀點而言,只要為1質量%以上即可,其中較佳為3質量%以上,進而較佳為10質量%以上,最佳為20質量%以上。另一方面,作為其上限值,就來自不可食部之澀味等欠佳風味之觀點而言,較佳為200質量%以下,其中較佳為150質量%以下,進而較佳為100質量%以下。
又,本發明之乾燥粉末藉由如上所述般將乾燥食用植物之不可食部與可食部混合規定量,而具有由不可食部之纖維特性、粒子之安息角及「粗堆積密度/密堆積密度」所規定之獨特的粒子結構、形狀,藉此成為乾燥性良好且不易發潮之粉末。藉由如上述般將乾燥食用植物之不可食部與可食部混合規定量,而乾燥粉末失去流動性,但其結果為,發揮粉末之再乾燥性提高之效果,成為乾燥性良好之不易發潮之粉末。
又,於使用與土壤接觸之機會較多之部位(食品之皮或莢等不可食部或暴露於外部之可食部)之情形時,土壤中所包含之矽之化合物會提昇乾燥粉末之流動性,該情況作為技術常識為人所知,因此藉由儘可能地不含有來自土壤之矽而不使流動性提昇,藉此發揮本發明之效果,並且就安全安心之觀點而言成為適於人食用之品質,因此較為理想。具體而言,較佳為乾燥粉末中之矽含量為1000 ppm以下,進而較佳為800 ppm以下,進而較佳為600 ppm以下,進而較佳為400 ppm以下,進而較佳為200 ppm以下,最佳為100 ppm以下。進而,藉由以使乾燥後之一般生菌數成為106
個/g以下之方式進行調整,而成為進一步適於人食用之品質,故而較佳,最佳為以成為105
個/g以下之方式進行調整。
安息角係指將粒體積層時不自發地崩解而保持穩定之斜面之最大角度,且係由粒子尺寸與粒子之角之圓潤度或形狀所決定。關於其測定方法,已知有排出法、落下錘積法、注入法或傾斜法,但藉由向具有用於保持乾燥粉末之保持緣之被固定之圓板注入之注入法而進行測定。
更具體而言,藉由測定利用注入法於具有用於保持乾燥粉末之保持緣之被固定之半徑r(cm)之圓板上使乾燥粉末形成有對稱性之大致圓錐狀之積層體時的保持緣之最高部與大致圓錐狀之積層體之最高部的差即高度H(cm),並根據「tanα=H/r」求出「安息角α(°)」,並以「安息角(rad)」=「α×π/180」之方式算出。具體而言,可採用於r=1.75 cm之條件下所測得之值。本發明之乾燥粉末藉由將安息角調整為0.7 rad以上,而雖然失去粒子之流動性,但其結果為,發揮提高再乾燥性之效果,但其中,安息角較佳為0.8 rad以上,進而較佳為0.9 rad以上,最佳為1.0 rad以上。又,就乾燥粉末之流動性之觀點而言,安息角之上限較佳為1.3 rad以下,進而較佳為1.2 rad以下。再者,安息角藉由含有植物之不可食部而提高。
粉末之「粗堆積密度/密堆積密度」係粉體之壓縮性之指標,且係由粒子尺寸或形狀所決定。關於粗堆積密度,係不壓緊粉體而鬆弛地填充於容器中時之表觀之密度,係不敲打(鬆弛)之狀態下之粉體試樣之質量與包含粒子間空隙容積之因素之粉體之體積之比。因此,裝填密度(bulk density)係依存於粉體之粒子密度與粉體層內之粒子之空間排列(例如形狀)。
又,密堆積密度亦稱為壓實密度,於容器之中按壓(本發明中於0.6 MPa之壓力下)並壓縮粉直至粉末之體積不再變化後之表觀之密度,例如藉由使用以確保筒口之透氣性並且粉末不會脫落之程度封閉之塑膠注射器(LS一次性注射器2 mL:最大刻度3 mL、盛滿量4.0 mL、內徑1 cm),按壓(例如以5 kgf之力)柱塞直至粉末之體積不再發生變化而進行測定。本發明之乾燥粉末藉由將「粗堆積密度/密堆積密度」調整為0.88以下,而雖失去粒子之流動性,但其結果為,自由水易自粒子釋出而發揮再乾燥性提高之效果,其中,「粗堆積密度/密堆積密度」較佳為0.85以下,進而較佳為0.80以下,進而較佳為0.75以下。「粗堆積密度/密堆積密度」之下限較佳為0.15以上,更佳為0.25以上。再者,「粗堆積密度/密堆積密度」藉由含有植物之不可食部而降低。
進而,關於本發明之乾燥粉末,當「粉末之堆密度/密堆積密度」為0.85以下時成為易乾燥之品質,故而較佳,進而較佳為0.80以下,最佳為0.75以下。再者,「粗堆積密度/密堆積密度」之下限較佳為0.15以上,更佳為0.25以上。堆密度係敲打填充時之表觀之密度,藉由一面對粉末進行取樣一面注入盛滿量而進行測定。
又,本發明之乾燥粉末較佳為含有18質量%以上之食物纖維。其中,就發揮本發明之效果之觀點而言,作為食物纖維含量,較佳為20質量%以上,進而較佳為22質量%以上,尤佳為25質量%以上。食物纖維含量之上限較佳為60質量%以下,更佳為50質量%以下,進而較佳為40質量%以下。再者,此處所謂食物纖維係指水溶性食物纖維及不溶性食物纖維之總量,但作為所含有之食物纖維,較佳為不溶性食物纖維。作為不溶性食物纖維之含量,較佳為相對於水溶性食物纖維及不溶性食物纖維之總量為70質量%以上。
再者,關於食物纖維總量及不溶性食物纖維之測定,可使用一般食品之成分測定所使用之方法,例如可使用依據日本食品標準成分表中所記載之方法之測定方法。具體而言,作為食品食物纖維及不溶性食物纖維之測定法,使用將乾燥粉末供於改良Prosky法之方法。
又,本發明之乾燥粉末較佳為超音波處理後之d90(粒徑之90%累計徑)之上限為2000 μm以下。但就提昇乾燥性之觀點而言,其中較佳為1800 μm以下,其中較佳為1600 μm以下,其中較佳為1400 μm以下,其中較佳為1200 μm以下,其中較佳為1000 μm以下,其中較佳為900 μm以下,進而較佳為800 μm以下,進而較佳為700 μm以下,進而較佳為600 μm以下。作為下限,並無特別限制,就操作性之觀點而言,較佳為30 μm以上,更佳為100 μm以上。再者,於本發明中所謂「超音波處理」只要無特別指定,則表示以輸出40 W對測定樣品施加頻率40 kHz之超音波3分鐘之處理。
再者,乾燥粉末之粒徑之d90係定義為如下粒徑:於將乾燥粉末之粒徑分佈自某一粒徑一分為二時,較大側之粒子頻度%之累積值之比率與較小側之粒子頻度%之累積值之比率的比成為10:90。乾燥粉末之粒徑之d90例如可使用後文中敍述之雷射繞射式粒度分佈測定裝置進行測定。此處「粒徑」只要無特別指定,則全部表示以體積基準所測得者。
又,本發明中之乾燥粉末之超音波處理後之d50(定義為如下粒徑:於將乾燥粉末之粒徑分佈自某一粒徑一分為二時,較大側之粒子頻度%之累積值之比率與較小側之粒子頻度%之累積值之比率的比成為50:50)較佳為800 μm以下,更佳為700 μm以下,進而較佳為600 μm以下。另一方面,作為下限,並無特別限制,但就操作性之觀點而言,較佳為10 μm以上,更佳為50 μm以上。再者,作為測定方法,以與上述超音波處理後之d90相同之方式進行測定。
本發明之乾燥粉末之粒徑之測定條件並無特別限制,可設為以下條件。首先,關於測定時之溶劑,作為不易對乾燥食用植物之乾燥粉末之結構造成影響者,使用乙醇。作為測定時使用之雷射繞射式粒度分佈測定裝置,並無特別限制,例如可使用Microtrac BEL股份有限公司之Microtrac MT3300 EXII系統。作為測定應用軟體,並無特別限制,例如可使用DMS2(Data Management System version2,Microtrac BEL股份有限公司)。於使用上述測定裝置及軟體之情形時,只要於測定時,按下該軟體之洗淨按鈕而實施洗淨後,按下該軟體之Setzero按鈕而實施歸零,藉由試樣載荷直接投入樣品直至樣品之濃度落入適當範圍內即可。於對擾亂後之樣品、即進行過超音波處理之樣品進行測定之情形時,可投入預先進行過超音波處理之樣品,亦可於投入樣品後使用上述測定裝置進行超音波處理,繼而進行測定。於該情形時,投入未進行超音波處理之樣品,藉由試樣載荷將濃度調整至適當範圍內後,按下該軟體之超音波處理按鈕而進行超音波處理。其後,進行3次脫泡處理之後,再次進行試樣載荷處理,確認到濃度依然為適當範圍後,快速地於流速60%下以10秒鐘之測定時間進行雷射繞射,可將所得之結果作為測定值。作為測定時之參數,例如可設為分佈表示:體積、粒子折射率:1.60、溶劑折射率:1.36、測定上限(μm)=2000.00 μm、測定下限(μm)=0.021 μm。
又,於求出本發明中之乾燥粉末之粒徑時,較佳為測定每個通道(CH)之粒徑分佈後,使用後文中敍述之表2中所記載之每個測定通道之粒徑作為 標準而求出。具體而言,對後文中敍述之表2之每個通道逐一測定為後文中敍述之表2之各通道所界定之粒徑以下且比大一個數字之通道所界定之粒徑(於測定範圍之最大通道中,測定下限粒徑)大的粒子頻度,將測定範圍內之全部通道之合計頻度作為分母,可求出各通道之粒子頻度% (亦將其稱為「○○通道之粒子頻度%」)。例如,1通道之粒子頻度%表示2000.00 μm以下且大於1826.00 μm之粒子之頻度%。
[表2]
通道 | 粒徑 (µm) | 通道 | 粒徑 (µm) | 通道 | 粒徑 (µm) | 通道 | 粒徑 (µm) |
1 | 2000.000 | 37 | 88.000 | 73 | 3.889 | 109 | 0.172 |
2 | 1826.000 | 38 | 80.700 | 74 | 3.566 | 110 | 0.158 |
3 | 1674.000 | 39 | 74.000 | 75 | 3.270 | 111 | 0.145 |
4 | 1535.000 | 40 | 67.860 | 76 | 2.999 | 112 | 0.133 |
5 | 1408.000 | 41 | 62.230 | 77 | 2.750 | 113 | 0.122 |
6 | 1291.000 | 42 | 57.060 | 78 | 2.522 | 114 | 0.111 |
7 | 1184.000 | 43 | 52.330 | 79 | 2.312 | 115 | 0.102 |
8 | 1086.000 | 44 | 47.980 | 80 | 2.121 | 116 | 0.094 |
9 | 995.600 | 45 | 44.000 | 81 | 1.945 | 117 | 0.086 |
10 | 913.000 | 46 | 40.350 | 82 | 1.783 | 118 | 0.079 |
11 | 837.200 | 47 | 37.000 | 83 | 1.635 | 119 | 0.072 |
12 | 767.700 | 48 | 33.930 | 84 | 1.499 | 120 | 0.066 |
13 | 704.000 | 49 | 31.110 | 85 | 1.375 | 121 | 0.061 |
14 | 645.600 | 50 | 28.530 | 86 | 1.261 | 122 | 0.056 |
15 | 592.000 | 51 | 26.160 | 87 | 1.156 | 123 | 0.051 |
16 | 542.900 | 52 | 23.990 | 88 | 1.060 | 124 | 0.047 |
17 | 497.800 | 53 | 22.000 | 89 | 0.972 | 125 | 0.043 |
18 | 456.500 | 54 | 20.170 | 90 | 0.892 | 126 | 0.039 |
19 | 418.800 | 55 | 18.500 | 91 | 0.818 | 127 | 0.036 |
20 | 383.900 | 56 | 16.960 | 92 | 0.750 | 128 | 0.033 |
21 | 352.000 | 57 | 15.560 | 93 | 0.688 | 129 | 0.030 |
22 | 322.800 | 58 | 14.270 | 94 | 0.630 | 130 | 0.028 |
23 | 296.000 | 59 | 13.080 | 95 | 0.578 | 131 | 0.026 |
24 | 271.400 | 60 | 12.000 | 96 | 0.530 | 132 | 0.023 |
25 | 248.900 | 61 | 11.000 | 97 | 0.486 | ||
26 | 228.200 | 62 | 10.090 | 98 | 0.446 | ||
27 | 209.300 | 63 | 9.250 | 99 | 0.409 | ||
28 | 191.900 | 64 | 8.482 | 100 | 0.375 | ||
29 | 176.000 | 65 | 7.778 | 101 | 0.344 | ||
30 | 161.400 | 66 | 7.133 | 102 | 0.315 | ||
31 | 148.000 | 67 | 6.541 | 103 | 0.289 | ||
32 | 135.700 | 68 | 5.998 | 104 | 0.265 | ||
33 | 124.500 | 69 | 5.500 | 105 | 0.243 | ||
34 | 114.100 | 70 | 5.044 | 106 | 0.223 | ||
35 | 104.700 | 71 | 4.625 | 107 | 0.204 | ||
36 | 95.960 | 72 | 4.241 | 108 | 0.187 |
再者,關於本發明之乾燥粉末,針對乾燥食用植物,為了將超音波處理後之d90(粒徑之90%累計徑)調整為2000 μm以下,可藉由如下任一種方法:於將食用植物之可食部及/或不可食部乾燥後進行微細化處理;或將經微細化處理之可食部及/或不可食部進行乾燥;或將該等組合。再者,關於超音波處理後之d50亦同樣如此。
本發明中使用之微細化處理之方法並無特別限制。微細化時之溫度亦無限制,可為高溫粉碎、常溫粉碎、低溫粉碎之任一者。微細化時之壓力亦無限制,可為高壓粉碎、常壓粉碎、低壓粉碎之任一者。然而,就有效率地獲得乾燥食用植物粉末之觀點而言,較佳為以高剪力於加壓條件且升溫條件下在短時間內可處理作為組合物之材料之食材及其他成分之方法。作為用於此種微細化處理之裝置之例,可列舉:攪拌機、混合機、研磨機、混練機、粉碎機、壓碎機、磨碎機等機器類,但可為該等之任一者。作為其裝置,例如可使用乾式珠磨機、球磨機(滾動式、振動式等)等介質攪拌磨機、噴射磨機、高速旋轉型衝擊式磨機(鋼針磨機等)、輥磨機、錘磨機等。
本發明之乾燥粉末較佳為作為製品流通時封入至密封容器中,但如上所述,由於具有吸濕抑制效果(不易發潮),故而較佳為不與亦可能成為異物混入之原因之乾燥劑同封。再者,密封容器之材質或形狀並無任何限制。
於本發明中,關於相對於乾燥粉末整體之食用植物之不可食部之含量,作為其下限,只要為1質量%以上即可。就提昇再乾燥特性之觀點而言,其中較佳為2.5質量%以上,進而較佳為3質量%以上,進而較佳為5質量%以上,進而較佳為7質量%以上,最佳為9質量%以上。另一方面,作為其上限,只要為90質量%以下即可,就味道之觀點而言,其中較佳為80質量%以下,進而較佳為70質量%以下,最佳為60質量%以下。認為其原因大多在於含有更多不溶性食物纖維之食用植物之不可食部之效果,但關於詳細之理由並不明確。
進而,於本發明中,相對於乾燥粉末整體之乾燥食用植物之可食部與不可食部之合計含量只要為特定範圍,則乾燥粉末整體支配性地發揮其特性(使乾燥粉末不易發潮之效果)。例如相對於粉末整體之乾燥食用植物之可食部與不可食部之合計含量只要為10質量%以上即可,就效果之效力之觀點而言,其中較佳為30質量%以上,進而較佳為50質量%以上,其中較佳為70質量%以上,尤佳為90質量%以上,其中較佳為100質量%。再者,作為相對於粉末整體之乾燥食用植物之含量為100質量%之情形以外之乾燥粉末中之其他乾燥粉末的種類,只要不妨礙本發明之效果,則無任何限制。若為乾燥粉末狀之食品素材,則可視最終乾燥粉末所需之風味、品質,不受種類或組合、用途限制地適當選擇食材等。
本發明中亦包含一種乾燥粉末之製造方法,其藉由對不可食部相對於可食部之比率為1質量%以上200質量%以下且水分含量為20質量%以下之乾燥食用植物進行粉碎處理直至安息角成為0.7 rad以上且「粗堆積密度/密堆積密度」成為0.88以下而製造乾燥粉末。詳情如上所述。
進而本發明中亦包含一種使乾燥粉末不易發潮之方法,其藉由對不可食部相對於可食部之比率為1質量%以上200質量%以下且水分含量為20質量%以下之乾燥食用植物進行微細化處理直至安息角成為0.7 rad以上且「粗堆積密度/密堆積密度」成為0.88以下而使乾燥粉末不易發潮。詳情如上所述。
又,本發明中亦包含含有本發明之乾燥植物粉末之飲食品。再者,本發明之乾燥植物粉末於被添加飲食品之調配量並無特別限定,只要適當調整以可向飲食品賦予作為乾燥植物粉末原料之食用植物之風味即可,作為食用植物粉末相對於飲食品總量之比率,以乾燥重量比率計較佳為10質量%以上,更佳為20質量%以上,更佳為30質量%以上,尤佳為40質量%以上。又,上限較佳為100質量%以下。
再者,作為本發明之飲食品,並無任何限定,作為其形態,可為液狀、半固體狀、及固體狀之任一者。又,作為飲食品之種類,可列舉:飲料類等液狀食品(例如湯、冰沙)、調味料類等液狀或半固體狀或固體狀之飲食品(例如蛋黃醬、色拉調料、黃油、人造黃油)、點心類等半固體狀或固體狀食品(例如格蘭諾拉麥片、棒糖、鹹餅乾、奶糖、軟糖、炸薯片)、乾燥調味料類等粉末狀食品,其中就使本發明之效果更顯著地奏效之觀點而言,較佳為粉末狀食品。
[實施例]
以下依照實施例進一步詳細地說明本發明,但該等實施例說到底只不過為用以便於說明而表示之例,本發明不管為何種含義,均不限定於該等實施例。
[乾燥食用植物試樣之製備]
以如下方式製備比較例1~10及試驗例1~16之乾燥食用植物。
將甜玉米、甜菜根、胡蘿蔔、南瓜、甜辣椒、甘薯分別區分可食部與不可食部並切碎。又,將利用焯燙將豌豆(可食部:青豌豆、不可食部:莢)、大豆(可食部:毛豆、不可食部:莢)自莢取出並乾燥所得者作為可食部,將除此以外之部分(莢)作為不可食部,以此區分並切碎。其次,使用通風乾燥機(靜岡製機製造,Droopy DSK-10)於環境溫度70℃下使各者乾燥。各乾燥物全部進行乾燥處理直至水分成為20質量%。使用研磨機(大阪化學售,Wonder crusher WC-3)對該等進行微粉碎處理。並且,以表3及表4所示之比率將食用植物之可食部與不可食部加以混合以進行均質化。
測定該等乾燥食用植物之食物纖維、安息角、「粗堆積密度/密堆積密度」、超音波處理後之d90、d50。作為具體之測定方法,如上所述,食物纖維係利用改良Prosky法來測定,安息角係利用向具有保持緣之被固定之圓板(r=1.75 cm)注入之注入法來測定,關於「粗堆積密度/密堆積密度」,粗堆積密度係藉由直接向以確保筒口之透氣性並且粉末會不脫落之程度封閉之塑膠注射器(LS一次性注射器2 mL:最大刻度3 mL、盛滿量4.0 mL、內徑1 cm)注入盛滿量之粉末而測得,堆密度係藉由一面進行取樣一面注入盛滿量直至注射器內之粉末體積不再變化而測得,密堆積密度係藉由以5 kgf之力按壓柱塞直至注射器內之粉末體積不再變化並於0.6 MPa之壓力下進行壓縮之後而測得。又,關於超音波處理後之d90,係使用Microtrac BEL股份有限公司之Microtrac MT3300 EXII系統作為雷射繞射式粒度分佈測定裝置,使用DMS2(Data Management System version2、Microtrac BEL股份有限公司)作為測定應用軟體並使用乙醇作為溶劑而測得。
其次,向上述經調整之各粉末中添加50質量%之水後,於70℃環境下進行靜置來乾燥,測定乾燥至水分含量為10質量%所需之時間,藉此評估粉末乾燥之難易度(再乾燥性)。作為評估基準,以如下5個等級來進行,即5:易再乾燥、較佳;4:稍微容易再乾燥、稍佳;3:均可;2:稍微不易再乾燥、略欠佳;1:不易再乾燥、欠佳。例如向10 g粉末(水分含量10質量%)中添加5 g之水後,於70℃環境下進行靜置乾燥,結果於直至乾燥後之重量成為10 g為止歷時了60分鐘之情形時,乾燥至水分含量10%所需之時間成為60分鐘。再者,靜置乾燥時,只要為一般之通風乾燥裝置,則可使用任意者。
進而,對該等各粉末之不易發潮性進行評估。使用一般之恆溫恆濕機(東京理化器械股份有限公司製造,KCL-2000A),將裝置內之空氣之相對濕度調整為75Rh%左右,將1 g左右之粉末於容器內於20內環境下靜置30天左右後,觀察粉末之作為品質之風味、外觀、物性。作為評估基準,以如下5個等級進行評估,即5:保管前後品質變化小、較佳;4:保管前後品質變化略小、略佳;3:雖與保管前相比品質發生變化,但為容許範圍內;2:保管前後品質變化稍顯著、略欠佳;1:保管前後品質變化顯著、欠佳。
作為官能檢查員,實施下述A)~C)之識別訓練後,選拔成績特別優秀且有商品開發經驗、關於食品之味道或口感等品質之知識豐富,且關於各官能檢查項目能夠進行絕對評估的檢查員。
A)味質識別試驗:對於五味(甜味:砂糖之味道、酸味:酒石酸之味道、鮮味:麩胺酸鈉之味道、鹹味:氯化鈉之味道、苦味:咖啡因之味道),分別製作各成分之接近闕值之濃度之水溶液各1個,自加上2個蒸餾水在內之計7個樣品中準確地識別各種味道之樣品。
B)濃度差識別試驗:準確地識別濃度略微不同之5種食鹽水溶液、乙酸水溶液之濃度差。
C)三點識別試驗:自廠商A公司醬油2個、廠商B公司醬油1個之計3個樣品中準確地識別B公司醬油。
又,上述所有評估項目中,事先以檢查員全員進行標準樣品之評估,對於評估基準之各得分進行標準化後,由10名進行有客觀性之官能檢查。各評估項目之評估係以如下方式評估:各檢查員自各項目之5等級評分中選擇任意一個與自身評估最接近之數字。評估結果之合計係自10名之得分之算術平均值算出。
將結果示於表3及表4。
[表3]
含食物纖維之食材 | 乾燥食用植物之不可食部相對於可食部之比率 (質量%) | 食用植物之可食部/乾燥粉末整體 (質量比) | 食用植物之不可食部/乾燥粉末整體 (質量比) | 食物纖維(g/100 g) | 安息角(rad) | 粗堆積密度 (g/cm3 ) | 堆密度 (g/cm3 ) | 密堆積密度 (g/cm3 ) | 粗堆積密度/密堆積密度 | 堆密度/密堆積密度 | 超音波處理後之d50 (µm) | 超音波處理後之d90 (µm) | 加水後於70℃環境中水分含量達到10質量%之時間 (分) | 官能評估 | |||
食材名、產地 | 詳細內容 | 再乾燥性 | 不易發潮性 | ||||||||||||||
比較例1 | 豌豆粉末 鹿兒島產 | [可食部] 乾燥青豌豆 | 0 | 100.0% | 0% | 16.5 | 0.64 | 0.60 | 0.63 | 0.70 | 0.86 | 0.89 | 108.2 | 314.6 | 200 | 3 | 2 |
試驗例1 | 豌豆粉末 鹿兒島產 | [可食部]乾燥青豌豆+[不可食部]乾燥青豌豆(莢) | 10 | 90.9% | 9.1% | 22.1 | 0.73 | 0.27 | 0.32 | 0.50 | 0.53 | 0.63 | 195.4 | 685.7 | 65 | 5 | 4 |
試驗例2 | 豌豆粉末 埃及產 | [可食部]乾燥青豌豆+[不可食部]乾燥青豌豆(莢) | 30 | 76.9% | 23.1% | 29.6 | 0.81 | 0.19 | 0.28 | 0.55 | 0.35 | 0.50 | 120.4 | 305.5 | 60 | 5 | 5 |
比較例2 | 胡蘿蔔粉末 愛知產 | [可食部]乾燥 胡蘿蔔 | 0 | 100.0% | 0% | 14.4 | 0.59 | 0.73 | 0.76 | 0.85 | 0.86 | 0.89 | 35.8 | 72.4 | 300 | 2 | 1 |
試驗例3 | 胡蘿蔔粉末 愛知產 | [可食部]乾燥胡蘿蔔+[不可食部]乾燥胡蘿蔔(蒂) | 1 | 99.0% | 1.0% | 23.8 | 0.70 | 0.68 | 0.71 | 0.81 | 0.83 | 0.87 | 407.5 | 935.9 | 100 | 4 | 4 |
試驗例4 | 胡蘿蔔粉末 埃及產 | [可食部]乾燥胡蘿蔔+[不可食部]乾燥胡蘿蔔(蒂) | 3 | 97.1% | 2.9% | 28.8 | 0.75 | 0.60 | 0.63 | 0.81 | 0.74 | 0.78 | 136.9 | 328.6 | 95 | 5 | 4 |
比較例3 | 南瓜粉末 美國產 | [可食部] 乾燥南瓜 | 0 | 100.0% | 0% | 10.8 | 0.64 | 0.68 | 0.71 | 0.79 | 0.86 | 0.89 | 21.4 | 41.8 | 150 | 3 | 2 |
試驗例5 | 南瓜粉末 美國產 | [可食部]乾燥南瓜+[不可食部]乾燥南瓜(籽、瓜瓤) | 20 | 83.3% | 16.7% | 26.8 | 1.00 | 0.50 | 0.57 | 0.80 | 0.62 | 0.71 | 141.5 | 286.6 | 60 | 5 | 5 |
試驗例6 | 南瓜粉末 埃及產 | [可食部]乾燥南瓜+[不可食部]乾燥南瓜(籽、瓜瓤) | 30 | 76.9% | 23.1% | 24.7 | 0.91 | 0.37 | 0.45 | 0.72 | 0.51 | 0.63 | 125.9 | 289.1 | 80 | 5 | 5 |
比較例4 | 甜菜粉末 北海道產 | [可食部] 乾燥甜菜根 | 0 | 100.0% | 0% | 10.8 | 0.53 | 0.81 | 0.83 | 0.93 | 0.86 | 0.89 | 65.3 | 258.1 | 130 | 1 | 2 |
試驗例7 | 甜菜粉末 北海道產 | [可食部]乾燥甜菜根+[不可食部]乾燥甜菜根(皮) | 50 | 66.7% | 33.3% | 20.8 | 1.03 | 0.41 | 0.52 | 0.85 | 0.48 | 0.60 | 66.1 | 262.3 | 75 | 5 | 5 |
試驗例8 | 甜菜粉末 埃及產 | [可食部]乾燥甜菜根+[不可食部]乾燥甜菜根(皮) | 40 | 71.4% | 28.6% | 18.9 | 0.98 | 0.50 | 0.60 | 0.85 | 0.59 | 0.71 | 63.8 | 201.9 | 80 | 5 | 5 |
[表4]
含食物纖維之食材 | 乾燥食用植物之不可食部相對於可食部之比率 (質量%) | 食用植物之可食部/乾燥粉末整體 (質量比) | 食用植物之不可食部/乾燥粉末整體 (質量比) | 食物纖維(g/100 g) | 安息角(rad) | 粗堆積密度 (g/cm3 ) | 堆密度 (g/cm3 ) | 密堆積密度 (g/cm3 ) | 粗堆積密度/密堆積密度 | 堆密度/密堆積密度 | 超音波處理後之d50 (µm) | 超音波處理後之d90 (µm) | 加水後於70℃環境中水分含量達到10質量%之時間 (分) | 官能評估 | |||
食材名、產地 | 詳細內容 | 再乾燥性 | 不易發潮性 | ||||||||||||||
比較例5 | 玉米粉末 美國產 | [可食部]乾燥玉米 | 0 | 100.0% | 0% | 8.8 | 0.64 | 0.65 | 0.68 | 0.76 | 0.86 | 0.89 | 10.2 | 49.8 | 500 | 3 | 1 |
試驗例9 | 玉米粉末 美國產 | [可食部]乾燥玉米+[不可食部]乾燥玉米(芯) | 150 | 40.0% | 60.0% | 26.2 | 0.91 | 0.32 | 0.49 | 0.71 | 0.45 | 0.69 | 123.7 | 268.1 | 100 | 5 | 5 |
試驗例10 | 玉米粉末 北海道產 | [可食部]乾燥玉米+[不可食部]乾燥玉米(芯) | 200 | 33.3% | 66.7% | 32.4 | 1.02 | 0.18 | 0.37 | 0.59 | 0.30 | 0.63 | 123.0 | 263.1 | 80 | 5 | 5 |
比較例6 | 毛豆粉末 美國產 | [可食部]乾燥毛豆 | 0 | 100.0% | 0% | 15.7 | 0.64 | 0.53 | 0.55 | 0.61 | 0.87 | 0.91 | 54.7 | 314.6 | 300 | 1 | 1 |
試驗例11 | 毛豆粉末 美國產 | [可食部]乾燥毛豆+[不可食部]乾燥毛豆(莢) | 70 | 58.8% | 41.2% | 38.1 | 0.73 | 0.35 | 0.48 | 0.59 | 0.59 | 0.81 | 346.6 | 885.7 | 90 | 4 | 4 |
試驗例12 | 毛豆粉末 北海道產 | [可食部]乾燥毛豆+[不可食部]乾燥毛豆(莢) | 100 | 50.0% | 50.0% | 31.0 | 0.80 | 0.25 | 0.40 | 0.57 | 0.44 | 0.71 | 147.4 | 305.5 | 80 | 5 | 5 |
比較例7 | 甜辣椒粉末 新西蘭產 | [可食部]乾燥甜辣椒 | 0 | 100.0% | 0% | 10.0 | 0.59 | 0.65 | 0.68 | 0.75 | 0.87 | 0.91 | 92.1 | 338.2 | 120 | 1 | 2 |
試驗例13 | 甜辣椒粉末 新西蘭產 | [可食部]乾燥甜辣椒+[不可食部]乾燥甜辣椒(籽、瓜瓤) | 10 | 90.9% | 9.1% | 23.8 | 0.86 | 0.58 | 0.63 | 0.81 | 0.72 | 0.78 | 242.7 | 545.0 | 80 | 4 | 5 |
試驗例14 | 甜辣椒粉末 韓國產 | [可食部]乾燥甜辣椒+[不可食部]乾燥甜辣椒(籽、瓜瓤) | 20 | 83.3% | 16.7% | 20.3 | 0.91 | 0.49 | 0.55 | 0.85 | 0.58 | 0.65 | 186.9 | 424.4 | 75 | 5 | 5 |
比較例8 | 甘薯粉末 鹿兒島產 | [可食部]乾燥甘薯 | 0 | 100.0% | 0% | 6.8 | 0.63 | 0.70 | 0.72 | 0.81 | 0.86 | 0.89 | 386.8 | 938.2 | 650 | 2 | 1 |
試驗例15 | 甘薯粉末 鹿兒島產 | [可食部]乾燥 甘薯+[不可食部]乾燥甘薯(表皮及兩端) | 75 | 57.1% | 42.9% | 12.3 | 0.72 | 0.45 | 0.58 | 0.74 | 0.60 | 0.78 | 446.7 | 1025.8 | 210 | 4 | 5 |
試驗例16 | 甘薯粉末 茨城產 | [可食部]乾燥 甘薯+[不可食部]乾燥甘薯(表皮及兩端) | 150 | 40.0% | 60.0% | 16.6 | 0.78 | 0.35 | 0.53 | 0.71 | 0.49 | 0.74 | 508.6 | 1127.1 | 160 | 5 | 5 |
比較例9 | 比較例4中添加有大豆食物纖維者 | [可食部]乾燥甜菜根 | 0 | 100.0% | 0% | 25.0 | 0.64 | 0.60 | 0.63 | 0.71 | 0.85 | 0.89 | 13.7 | 54.5 | 500 | 3 | 1 |
比較例10 | 使試驗例8之粒子形狀變化者 | [可食部]乾燥甜菜根+[不可食部]乾燥甜菜根(皮) | 40 | 71.4% | 28.6% | 18.9 | 0.40 | 0.80 | 0.83 | 0.85 | 0.94 | 0.98 | 57.9 | 191.0 | 180 | 1 | 1 |
結果可知,於不管使用何種食用植物之情形時,與僅可食部之情形相比,於可食部中混合有不可食部之情形時,均加水後在70℃環境中水分含量達到10質量%之時間變短,再乾燥性變良好,而不易發潮。
其次,使用試驗例12中所製備之大豆粉末(含有可食部及不可食部),對本發明之乾燥食用植物粉末對乾燥粉末整體之不易發潮性所造成之影響進行了調查。作為除乾燥食用植物粉末以外之乾燥粉末之一例,使用d90為500 μm之砂糖粉末,如表5所示,使相對於乾燥粉末整體之乾燥食用植物之含量變化,並以與上述試驗相同之方式針對乾燥粉末整體之不易發潮性進行了官能評估。
將結果示於表5。
[表5]
乾燥粉末 | 相對於乾燥粉末整體之乾燥食用植物之含量 (質量%) | 加水後於70℃環境中水分含量達到10質量%之時間 (分) | 官能評估 | ||||
再乾燥性 | 不易發潮性 | ||||||
乾燥食用植物(試驗例12中所製備者) | 其他食材(乾燥粉末) | ||||||
比較例11 | [可食部]乾燥毛豆+[不可食部]乾燥毛豆(莢) | 砂糖(d90=500 µm) | 0 | 400 | 1 | 1 | |
試驗例17 | 10 | 260 | 4 | 4 | |||
試驗例18 | 20 | 210 | 5 | 4 | |||
試驗例19 | 30 | 170 | 5 | 4 | |||
試驗例20 | 40 | 150 | 5 | 4 | |||
試驗例21 | 50 | 120 | 5 | 5 | |||
試驗例22 | 60 | 100 | 5 | 5 | |||
試驗例23 | 70 | 90 | 5 | 5 | |||
試驗例24 | 80 | 85 | 5 | 5 | |||
試驗例25 | 90 | 83 | 5 | 5 | |||
試驗例26 | 100 | 80 | 5 | 5 |
結果可知,於相對於乾燥粉末整體混合有含有乾燥食用植物之可食部及不可食部之乾燥食用植物之情形時,不易發潮。因此,可知相對於乾燥粉末整體之乾燥食用植物之含量支配性地對乾燥粉末整體發揮其特性(使乾燥粉末不易發潮之效果)。
[產業上之可利用性]
本發明之含有乾燥食用植物之可食部與不可食部之乾燥食用植物藉由對乾燥粉末賦予伴隨再乾燥性提昇之不易發潮性的效果,而期待主要於食品領域中之應用。
Claims (17)
- 一種乾燥粉末,其充分滿足(1)至(4),且含有乾燥食用植物之可食部及不可食部; (1)乾燥食用植物之不可食部相對於可食部之比率為1質量%以上200質量%以下 (2)安息角為0.7 rad以上 (3)「粗堆積密度/密堆積密度」為0.88以下 (4)水分含量為20質量%以下。
- 如請求項1之乾燥粉末,其進而充分滿足(5); (5)食物纖維含量為18質量%以上。
- 如請求項1之乾燥粉末,其進而充分滿足(6); (6)超音波處理後之d90為2000 μm以下。
- 如請求項1之乾燥粉末,其進而充分滿足(7); (7)「粗堆積密度/密堆積密度」為0.85以下。
- 如請求項1之乾燥粉末,其相對於乾燥粉末整體,含有1質量%以上90質量%以下之食用植物之不可食部。
- 如請求項1之乾燥粉末,其中食用植物之可食部與不可食部來自同一種類之食用植物。
- 如請求項1之乾燥粉末,其中食用植物之可食部與不可食部來自同一個體之食用植物。
- 如請求項1之乾燥粉末,其中食用植物為選自穀類、薯類、豆類、堅果類、蔬菜類、果實類及蕈類中之1種以上。
- 如請求項1之乾燥粉末,其中食用植物為選自甜辣椒、甜菜、大豆、玉米、胡蘿蔔、南瓜、豌豆、蠶豆、甘薯、青花菜、菠菜及羽衣甘藍中之1種以上。
- 如請求項1之乾燥粉末,其封入至密閉容器中,且乾燥劑未同封。
- 如請求項1之乾燥粉末,其中乾燥食用植物之含量為乾燥粉末整體之10質量%以上。
- 如請求項1之乾燥粉末,其中矽含量為1000 ppm以下。
- 如請求項1之乾燥粉末,其中乾燥粉末為人之攝食用途。
- 一種飲食品,其含有如請求項1至13中任一項之乾燥植物粉末。
- 一種製造如請求項1至13中任一項之乾燥粉末之方法,其包括對水分含量20質量%以下之乾燥食用植物進行粉碎處理。
- 一種乾燥粉末之製造方法,其係對不可食部相對於可食部之比率為1質量%以上200質量%以下且水分含量為20質量%以下之乾燥食用植物進行粉碎處理直至安息角成為0.7 rad以上且「粗堆積密度/密堆積密度」成為0.88以下。
- 一種使乾燥粉末不易發潮之方法,其係對不可食部相對於可食部之比率為1質量%以上200質量%以下且水分含量為20質量%以下之乾燥食用植物進行粉碎處理直至安息角成為0.7 rad以上且「粗堆積密度/密堆積密度」成為0.88以下。
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AU2019423857A1 (en) | 2021-02-04 |
KR102338156B1 (ko) | 2021-12-09 |
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CA3106831C (en) | 2021-08-17 |
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