TWI607712B - Green leaves of Gramineous plants and oligosaccharide containing surfaces - Google Patents

Description

Green leaves of plants and oligosaccharides

The present invention relates to a highly pleasing surface of a green leaf processed product of a gramineous plant.

Incorporating various food materials into noodles to change the sense of food, color, flavor, etc. has been carried out since ancient times. As food materials for the noodles, for example, tea, cherry blossom, perilla, turmeric, seaweed, sesame, pepper, grapefruit, and the like are known.

In the same way as above, when the green leaves of the gramineous plants, which are rich in vitamins and minerals, have a very high nutritional value, they have a very high nutritional value, but they have a bitter taste or a unique flavor from the green leaves. Low sexuality.

In order to improve such a low taste, it is known that, for example, the surface of the barley leaf of the gramineous plant is introduced, and the ordinary bread is placed on the two layers of the coating (Patent Document 1). However, since the surface is formed into two layers, the flavor of the young leaves is not felt. In addition to not being able to claim high hobbies, and must have a special method.

Prior technical literature Patent literature

[Patent Document 1] JP-A-2006-254844

An object of the present invention is to provide a method which is highly pleasing to the surface of a gramineous plant green leaf processed product and which is easy to prepare.

In order to solve the above problems, the inventors of the present invention have found that it is possible to easily provide a highly pleasing surface by blending oligosaccharides into the surface of a green leaf processed product of a gramineous plant. In addition, the inventors of the present invention have found that, in addition to the above, the flavor can be improved by blending oligosaccharides into a food or drink of a green leaf processed product of a gramineous plant, and the flavor is continued by blending vitamin E with the food or drink. The galactooligosaccharide can improve the texture of the noodles and complete the present invention.

That is, the present invention is the following (1) to (16).

(1) A surface containing a green leaf processed material of a gramineous plant and an oligosaccharide.

(2) The surface of the above (1) of the grass family of barley.

(3) The surface of the above (1) or (2) of the oligosaccharide galactooligosaccharide.

(4) The content ratio of the processed material of the green leaf of the gramineous plant to the oligosaccharide is the surface of any one of the above (1) to (3) having a solid content of 1:0.7 to 1.9.

(5) The surface of any of the above (1) to (4) which further contains vitamin E.

(6) The above-mentioned raw material powder and water (1)~ (5) The face of any one of them.

(7) The raw material powder system of the surface is the surface of the above (6) which is one or more selected from the group consisting of wheat, buckwheat, rice, and potato.

(8) A dry surface in which the surface of any one of the above (1) to (7) is dried.

(9) A method for producing a surface characterized by blending a green leaf processed material of a gramineous plant with an oligosaccharide.

(10) A method for producing a dough characterized by mixing a green leaf processed product of a gramineous plant, an oligosaccharide, a raw material powder of a surface, and water to form a dough.

(11) The raw material powder system of the surface is a method for producing the surface of the above (10), which is one or more selected from the group consisting of wheat, buckwheat, rice, and potato.

(12) A method for producing a dried noodle which is characterized by mixing a green leaf processed product of a gramineous plant, an oligosaccharide, a raw material powder of a surface, and water to prepare a dough and cutting into a noodle shape.

(13) A method for producing a dry noodle of the above (12), which is one or more selected from the group consisting of wheat, buckwheat, rice, and potato.

(14) A flavor improving agent for a food or drink of a green leaf processed product of a gramineous plant, which comprises an oligosaccharide as an active ingredient.

(15) A food texture improving agent having a galacto-oligosaccharide as an active ingredient.

(16) A flavor-sustaining agent for a food or drink of a green leaf processed product of a gramineous plant using vitamin E as an active ingredient.

According to the present invention, only the oligosaccharide is blended into the surface of the conventional green leaf processed material of the gramineous plant, and the flavor of the green leaf of the gramineous plant can be appropriately adjusted. Further, it is possible to enhance the chewy feeling, elasticity, and the like which are conventionally enhanced by the rubber-like surface without blending the rubber, which is advantageous on the cost side.

Further, according to the present invention, by adding the oligosaccharide to the food or drink of the green leaf processed product of the gramineous plant, the bitter taste of the green leaf peculiar to the food or drink added to the green leaf processed product of the gramineous plant can be improved, and the flavor can be good.

Further, according to the present invention, by adding vitamin E to a food or drink of a green leaf processed product of a gramineous plant, the flavor derived from green leaves can be maintained even if the food or drink added to the green leaf processed material of the gramineous plant is preserved for a long period of time.

Further, according to the present invention, by blending the galacto-oligosaccharide on the surface and improving the hardness or elasticity of the surface, it is possible to have a good food texture.

The best form for implementing the invention

Examples of the grasses contained in the surface of the green leaf processed material and oligosaccharide of the present invention (hereinafter referred to as "the surface of the present invention") include barley, wheat, rye, oats, ryegrass, and the like. Among them, it is suitable for wheat plants, barley, rye, and barley. As a green leaf, for example, before the maturity period, it is appropriate to use the heading stage and the heading stage, and the green leaves (green leaves) before the beginning of the earing stage and before the beginning of the earing stage are particularly preferable.

The form of the green leaf processed material of the gramineous plant is not particularly limited, and examples thereof include green leaf pulverized material and green leaf extract produced by a known method. a dry matter of the green leaf extract (extract powder) and a mixture thereof.

These gramineous plant green leaf processed products are contained in the surface of the present invention, and the content thereof is not particularly limited. For example, as a solid matter derived from green leaves, the dough contains 0.07 to 0.33 mass% (hereinafter referred to as "%") to 0.14~0.23% is suitable.

In addition, the oligosaccharide contained in the surface of the present invention refers to a sugar such as a monosaccharide, a disaccharide or a polysaccharide, which is used as a raw material to cause an enzyme or the like to act, or a sugar bond obtained by hydrolysis or the like to be 2 to 10 It is suitable for 2~5 people. Specific examples of the oligosaccharide include galactooligosaccharide, isomaltoligosaccharide, xylooligosaccharide, soybean oligosaccharide, nigero-oligosaccharide, lactulose oligosaccharide, and fructooligosaccharide. Among them, galacto-oligosaccharides are preferred, and galacto-oligosaccharides having 4'-Galactosyl Lactose obtained by β-galactosidase as a main component are preferred.

These oligosaccharides may be contained in the surface of the present invention, and the content thereof is not particularly limited. For example, the solid content in terms of oligosaccharide is 0.05 to 0.7% in the dough, and preferably 0.12 to 0.3%. Further, since the oligosaccharide is contained in the surface of the present invention, since the chewy feeling, elasticity, and the like of the surface can be enhanced, and the texture is improved, it is not necessary to contain a conventionally used gel for enhancing the chewing feeling and elasticity of the surface.

Further, the ratio of the green leaf processed product of the gramineous plant to the oligosaccharide contained in the surface of the present invention is not particularly limited, but is, for example, preferably 1:0.4 to 3.8 as a solid matter, and preferably 1:0.7 to 1.9.

Further, the present invention can maintain the green leaves of the grasses after storage. In terms of flavor, it is preferred to contain vitamin E. The vitamin E is not particularly limited, and examples thereof include tocopherol, tocotrienol or derivatives thereof, and tocopherol is preferred. The vitamin E may be contained in the surface of the present invention, and the content thereof is not particularly limited. For example, the tocopherol content is 30% tocopherol powder, and is 0.03 to 0.07% in the dough, preferably 0.04 to 0.06%. Further, it is known that vitamin E is generally used for preventing oxidation of foods, but it is not known that it is contained in the present invention, and the flavor of green leaves of grasses can be maintained even after storage. Further, the aspect of the present invention in which vitamin E is blended is at room temperature (about 15 to 25 ° C) for 9 months or longer, preferably for 12 months or longer, and the flavor at the time of production can be maintained.

Examples of the type of the surface of the present invention include wheat, raw materials, buckwheat, rice flour, Vietnamese noodles, winter flour, cold noodles, etc., such as Chinese noodles, oolong noodles, noodles, cold noodles, and Italian noodles. It is suitable for wheat other than wheat such as buckwheat, rice and potato, but it is suitable to use wheat as the raw material, especially the Chinese noodles. In other words, the raw material powder system of the present invention is preferably one or more selected from the group consisting of, for example, wheat, buckwheat, rice, and potato, and particularly preferably wheat.

The manufacturing method of the present invention is a known method for producing noodles, and only the above-mentioned gramineous plant green leaf processed product may be blended with oligosaccharide and, if necessary, vitamin E at any stage.

Specifically, examples of the method for producing the surface of the present invention include the raw material powder of the above-mentioned grasses, the green leaf processed material, the oligosaccharide, the vitamin E or other various types of noodles required, and the raw material powder or water added to the surface. The water used, the dough, the method of cutting into noodles, etc.

Further, these noodles are in a state in which no noodles can be produced, and they can be further processed by boiling, steaming, drying, freezing, and the like. Specifically, after the raw noodles can be prepared, the original state or boiled or steamed, further fried, or sun-dried or wind-blown, or dried by a dryer or the like, or steamed noodles of steamed noodles, or boiled water. The noodle soup, the frozen noodles that are further frozen on the steamed noodles or boiled noodles. Among the surfaces treated by these, a dry surface is preferred.

In addition, these noodles may be seasoned with seasonings, and may be pulverized, shaped, dried, etc. to form a snack.

The following are examples of compositions and manufacturing methods suitable for the present invention.

<Chinese noodles>

(composition)

(Required vitamin E 0.12~0.2g)

(Production method)

By mixing flour, calcium carbonate, barley leaf extract powder and vitamin E as needed, it is added and mixed with salt and alkaline water in advance. The galactooligosaccharide is dissolved in water to obtain a dough. Alternatively, the barley leaf extract powder may be dissolved in water together with salt, alkaline water and galactooligosaccharide. After the dough is compounded, calendered, etc., it is cut into a desired thickness or length to obtain a Chinese noodles (raw noodles). In addition, the dried Chinese noodles are obtained by boiling the cooked noodles at 90 to 150 ° C, drying the surface, and further frying at 130 to 160 ° C for cooling.

Further, the above oligosaccharide can improve the flavor of the food or drink added to the green leaf processed material of the gramineous plant. The edible food of the green leaf processed product of the oligosaccharide is not particularly limited, and examples thereof include edible meat processed foods such as ham and sausage, fish processed foods such as fish plates and bamboo wheels, bread, snacks, and fermentation. Dairy products, refreshing drinks, tea drinks, vegetable juices, noodles, etc., are especially suitable for the face, especially for Chinese noodles.

The oligosaccharide is an amount which is effective as an active ingredient contained in the above-mentioned foods and drinks, and the content thereof is not particularly limited. For example, the amount of the oligosaccharide is 0.05-0.6% in the food and drink, and 0.12. -0.3% is especially good.

Further, the vitamin E is continuously added to the flavor of the food or drink of the green leaf processed product of the gramineous plant. The food and drink to which the vitamin E can improve the flavor and is added to the gramineous plant green leaf processed product is not particularly limited, and the same as the food and drink having the oligosaccharide-improving flavor can be mentioned.

The vitamin E is an amount which is effective as an active ingredient contained in the food or drink, and the content thereof is not particularly limited. For example, the tocopherol content is 30% tocopherol powder, and 0.03 in the food and beverage. 0.07%, preferably 0.04~0.06%.

Example

The invention is illustrated in the following examples, but the invention is not limited by the examples.

Example 1

Drying Chinese noodles:

The composition of the Chinese noodles is shown in Table 1. First, salt, alkaline water (powder) and galacto-oligosaccharide are dissolved in water to prepare a water-adjusting solution. After the flour, calcium carbonate, and barley leaf extract powder were sieved, the dough was added while adding the water-adjusting liquid to obtain a dough. The obtained dough was compounded and rolled, and further cut into a noodle shape having a width of 1.25 mm by a cutter. Thereafter, the surface was wavy, and the surface was steamed at a temperature of 90 to 100 ° C, and the surface was dried, fried at a temperature of about 150 ° C, and cooled to obtain a dried Chinese noodles.

1) AY30IF (manufactured by Yakult Health Foods Co., Ltd., containing 33.33% of dried solids from barley tender leaves) 2) OLIGOMATE 55N (manufactured by Yakult Pharmaceutical Co., Ltd.: 4'-galacto-oligosaccharide as main component, except monosaccharide In addition to the lactose of the raw material, the galacto-oligosaccharide containing 41.25% of the 2 sugars to 5 sugars is a liquid sugar of the solid matter)

For the dried Chinese noodles obtained above, which were boiled in boiling hot water and boiled for 3 minutes, four tasters evaluated the flavor and texture based on the following evaluation criteria. The results are shown in Table 3.

<flavor evaluation criteria>

<Food Sense Evaluation Base>

Based on the criteria in Table 2, the overall rating is determined based on the assessment of flavor and texture. For example, if the flavor is ○ and the food texture is Δ, the total is evaluated as ○.

According to the above results, compared with the comparative product 1 containing barley young leaves, the flavors and textures of the products 1 to 3 containing barley young leaves and oligosaccharides were good, and in particular, the flavors of the products 2 and 3 were good and the food texture was good.

Example 2

Drying Chinese noodles:

The composition of the Chinese noodles as described in Table 4 was produced in the same manner as in Example 1. Further, the tocopherol powder is added together with flour, calcium carbonate, and barley leaf extract powder.

The dried Chinese noodles obtained above were placed in boiling hot water and boiled for 3 minutes, and evaluated in the same manner as in Example 1. The results are shown in Table 5.

According to the above results, the product 4-8 has a good flavor or a good food texture, and in particular, the ratio of solids of barley green leaves to galacto-oligosaccharides is 1:0.7 to 1.9.

Example 3

Preservation test of dried Chinese noodles:

The composition of the Chinese noodles as described in Table 6 was produced in the same manner as in Example 1. Further, the tocopherol powder is added together with flour, calcium carbonate, and barley leaf extract powder. The dried Chinese noodles obtained above were placed in boiling hot water and boiled for 3 minutes, and evaluated in the same manner as in Example 1. In addition, the dried Chinese noodles obtained above were placed in a packaging film for foods made of polypropylene, and then sealed to prepare a bagged dried Chinese noodles (Example 9 and Example 10). This was stored at 60 ° C for 10 days (corresponding to storage at room temperature for 9 months). After the storage, the dried Chinese noodles were taken out from the bag, boiled in hot water, and boiled for 3 minutes, and evaluated in the same manner as in Example 1. In addition, will The product 9 and the product 10 were stored at 60 ° C for 13 days (corresponding to storage at room temperature for 12 months). After the storage, the dried Chinese noodles were taken out from the bag, boiled in hot water, and boiled for 3 minutes, and evaluated in the same manner as in Example 1. These results are shown in Table 7 regarding the article 9 and Table 8 in the article 10.

According to the above results, the article 10 blended with tocopherol inhibited the flavor of the barley young leaves after storage was inhibited as compared with the article 9 in which the tocopherol was not blended.

Industrial use

The present invention is a green leaf processed product of a gramineous plant which is rich in vitamins, minerals, etc., and has a very high nutritional value, and helps to improve health by ingesting this.

Claims (12)

A dry noodle characterized by containing a barley green leaf processed product and a galactooligosaccharide, and the ratio of the solid matter of the barley green leaf to the solid content of the galacto-oligosaccharide is 1:0.7~1.9, the dough The content of the galactooligosaccharide in the middle is 0.12 to 0.7% by mass based on the solid matter. For example, the dry noodles in the first paragraph of the patent application are those containing vitamin E. For example, the dry noodles of the first or second item of the patent application are those containing the raw material powder and water. In the dry noodle of the third aspect of the patent application, the raw material powder system of the surface is one or more selected from the group consisting of wheat, buckwheat, rice, and potato. A method for producing a dry noodle, characterized in that the ratio of the solid content of the barley green leaf processed product and the galactooligosaccharide to the solid matter of the barley green leaf processed product from the barley green leaf and the solid content of the galactooligosaccharide is 1:0.7~1.9 The blending method is carried out, and the galactooligosaccharide is blended so as to be 0.12 to 0.7% by mass of the solid matter in the dough. A method for producing a dry noodle, characterized in that a dough of a barley green leaf, a galactooligosaccharide, a raw material powder of a dough, and water are mixed to form a dough and cut into a noodle shape, and then dried; wherein the barley green leaf processed product and the half The milk oligosaccharide is blended in such a manner that the ratio of the solid content of the barley green leaf processed solids from the barley green leaf to the solid content of the galactooligosaccharide is 1:0.7 to 1.9, and the galacto-oligosaccharide is made into the dough. The solid matter is blended in a manner of 0.12 to 0.7% by mass. The method for producing a dry noodle according to the sixth aspect of the invention, wherein the raw material powder system of the surface is one or more selected from the group consisting of wheat, buckwheat, rice and potato. The method for producing a dry noodle according to the sixth or seventh aspect of the patent application, which further contains vitamin E. A dry noodle food improving agent characterized in that galacto-oligosaccharide is used as an active ingredient, and the content of the galactooligosaccharide in the dough is 0.12 to 0.7% by mass in terms of solid content. A method for improving the texture of a dry noodle, which comprises a galactooligosaccharide in a form in which the solid content is 0.12 to 0.7% by mass. A flavor improving agent for adding a dry noodle of a barley green leaf processed product, characterized in that the ratio of the solid content of the barley green leaf processed product to the solid content of the galacto-oligosaccharide is determined by using galacto-oligosaccharide as an active ingredient. The ratio was 1:0.7 to 1.9, and the galactooligosaccharide was blended so as to be 0.12 to 0.7% by mass of the solid matter in the dough. A flavor improving method for improving the flavor of a dry noodle of a barley green leaf processed product by adding a galacto-oligosaccharide to a dough, wherein the barley green leaf processed product is solid matter derived from barley green leaves and solid matter of galactooligosaccharide The ratio of the contents is 1:0.7 to 1.9, and the galactooligosaccharide is blended so as to be 0.12 to 0.7% by mass of the solid matter in the dough.