WO2021020183A1

WO2021020183A1 - Method for producing chlorophyll-containing plant extract

Info

Publication number: WO2021020183A1
Application number: PCT/JP2020/027920
Authority: WO
Inventors: 隆宏徳地; 亮輔青木; 守雄竹内; 竜一郎野上; 三四郎齋藤
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2019-07-31
Filing date: 2020-07-17
Publication date: 2021-02-04
Also published as: JPWO2021020183A1; TW202119933A

Abstract

The purpose of the present invention is to provide a method for producing a chlorophyll-containing plant extract in which fading of a green color in a chlorophyll-containing plant extract is suppressed.　A method for producing a chlorophyll-containing plant extract, the method including a step for bringing a chlorophyll-containing plant and copper into contact with each other to prepare a copper-contacting plant, a step for mixing the copper-contacting plant and an edible oil and fat to obtain an oil and fat mixture, and a step for removing insoluble matter from the oil and fat mixture.

Description

Method for producing chlorophyll-containing plant extract

The present invention relates to a method for producing a chlorophyll-containing plant extract, and more particularly to a method for producing a chlorophyll-containing plant extract in which fading is suppressed.

Matcha contains various active ingredients and has been used for coloring confectionery and beverages. However, it is known that the green color derived from matcha easily fades due to light or heat.

As a technique for suppressing the fading of green color derived from matcha, a method of contacting with copper is disclosed (for example, Patent Document 1 (Japanese Unexamined Patent Publication No. 2014-18188)). However, as shown in the examples of the present application, the effect of suppressing fading was not sufficient only by contact with copper.

Further, Patent Document 2 (Japanese Unexamined Patent Publication No. 2000-262215) discloses a matcha paste containing matcha, an emulsifier and fats and oils. Then, in Comparative Example 1 containing no emulsifier, it is shown that fading can hardly be suppressed.

Japanese Unexamined Patent Publication No. 2014-18188 Japanese Unexamined Patent Publication No. 2000-262215

An object of the present invention is to provide a method for producing a chlorophyll-containing plant extract in which green fading derived from a chlorophyll-containing plant is suppressed.

As a result of diligent studies on the above problems, the present inventors have found that the chlorophyll-containing plant extract that has undergone a specific manufacturing process can suppress the fading of green color derived from the chlorophyll-containing plant, and completed the present invention.

That is, the present invention, from the first viewpoint,
A method for producing a chlorophyll-containing plant extract.
A step of contacting a chlorophyll-containing plant with copper to prepare a copper-contacted plant,
Step of mixing the copper contact plant with edible oil and fat to obtain an oil and fat mixture,
And the above-mentioned production method including the step of removing an insoluble matter from the said fat-and-fat mixture.

In the above-mentioned production method provided by the present invention, the chlorophyll content per dry mass of the chlorophyll-containing plant is preferably 0.01 mg / g or more and 100 mg / g or less.

Further, it is preferable that the step of preparing the copper contact plant includes a step of adding water.

Further, the step of preparing the copper contact plant is preferably carried out at 40 ° C. or higher and 120 ° C. or lower, and 5 minutes or longer and 480 minutes or shorter.

Further, it is preferable that the step of obtaining the oil / fat mixture is carried out at 20 ° C. or higher and 150 ° C. or lower, and 5 minutes or longer and 240 minutes or shorter.

Further, it is preferable that the step of removing the insoluble matter from the oil / fat mixture includes one or more steps selected from the group consisting of filtration, static separation, and centrifugation.

Further, it is preferable that the step of removing the insoluble matter from the oil / fat mixture includes a step of recovering the oil phase.

Further, it is preferable that the chlorophyll-containing plant is one or more selected from the group consisting of tea leaves, spinach leaves, barley leaves, tomorrow's leaves, chlorella, and Euglena.

Further, the chlorophyll-containing plant extract preferably contains 60% by mass or more of the edible oil and fat.

On the other hand, the present invention provides, from the second viewpoint, a method for producing a food product, which comprises a step of blending the chlorophyll-containing plant extract obtained by the above production method.

Further, from the third viewpoint, the present invention provides a method for producing a powdered oil / fat composition, which comprises a step of blending a chlorophyll-containing plant extract obtained by the above production method.

Furthermore, the present invention provides, from the fourth aspect, a method for producing an oil / fat composition, which comprises a step of blending the chlorophyll-containing plant extract obtained by the above production method.

The chlorophyll-containing plant extract obtained by the production method of the present invention suppresses green fading. Then, by blending this with a food or the like, it is possible to obtain a food or the like in which the fading of the green color is suppressed.

According to the present invention, a chlorophyll-containing plant body is subjected to a specific treatment to obtain a chlorophyll-containing plant body extract in which green fading is suppressed. Further, the obtained chlorophyll-containing plant extract can be used for foods, powdered fats and oils compositions, fats and oils compositions and the like containing the same. Embodiments of the present invention will be described in detail below.

The chlorophyll-containing plant used in the present invention is not particularly limited, but is preferably from leaves of plants such as tea, spinach, kale, barley, mulberry, Angelica keiskei, honeybee, and kawaraketsumei, broccoli, peppers, chlorella, and green worm. One or more species selected from the group consisting of tea leaves, spinach leaves, kale leaves, barley leaves, mulberry leaves, angelica keiskei leaves, chlorella, and green worm. One or more, and more preferably one or more selected from the group consisting of green tea leaves, spinach leaves, barley leaves, Angelica keiskei leaves, chlorella, and green worm. The shape of the chlorophyll-containing plant is not particularly limited, but a dried product is preferable, powder is preferable, and matcha is more preferable, for example. Euglena is a plant belonging to the phylum Euglenida and is included in the chlorophyll-containing plant used in the present invention.

Here, chlorophyll mainly includes chlorophyll a, b, c, d, e and the like, but in the present invention, it means chlorophyll a and chlorophyll b.
The chlorophyll content (total content of chlorophyll a and chlorophyll b) per dry mass of the chlorophyll-containing plant used in the present invention is not particularly limited, but is preferably 0.01 mg / g or more and 100 mg / g or less, more preferably. Is 0.1 mg / g or more and 50 mg / g or less, more preferably 0.5 mg / g or more and 30 mg / g or less, still more preferably 0.8 mg / g or more and 15 mg / g or less, and particularly preferably. It is 1 mg / g or more and 10 mg / g or less.
The chlorophyll a content per dry mass of the chlorophyll-containing plant used in the present invention is not particularly limited, but is preferably 0.005 mg / g or more and 100 mg / g or less, and more preferably 0.05 mg / g or more. It is 50 mg / g or less, more preferably 0.1 mg / g or more and 30 mg / g or less, still more preferably 0.5 mg / g or more and 15 mg / g or less, and particularly preferably 0.8 mg / g or more and 8 mg. It is less than / g.
The chlorophyll b content per dry mass of the chlorophyll-containing plant used in the present invention is not particularly limited, but is preferably 0.001 mg / g or more and 50 mg / g or less, and more preferably 0.01 mg / g or more. It is 30 mg / g or less, more preferably 0.05 mg / g or more and 15 mg / g or less, still more preferably 0.1 mg / g or more and 8 mg / g or less, and particularly preferably 0.2 mg / g or more and 5 mg. It is less than / g.

In the production method of the present invention, a step of contacting a chlorophyll-containing plant with copper to prepare a copper-contacted plant is performed. The copper is not particularly limited, but may be any one such as a copper pot, a copper pipe, and a copper piece. From the viewpoint of post-treatment, it is preferable to use any one or two of the copper pot and the copper pipe, and the copper pipe is used. Is more preferable. Compared to copper pots, copper tubes are less likely to lose flavor due to scorching and are superior in industrial productivity.
The conditions for contact are not particularly limited, but the temperature is preferably 40 ° C. or higher and 120 ° C. or lower, more preferably 50 ° C. or higher and 105 ° C. or lower, still more preferably 60 ° C. or higher and 100 ° C. or lower, still more preferably 60 ° C. or higher and 99. ° C. or lower, particularly preferably 70 ° C. or higher and 98 ° C. or lower, and most preferably 75 ° C. or higher and 98 ° C. or lower. The time is, for example, 5 minutes or more and 480 minutes or less, preferably 5 minutes or more and 360 minutes or less, more preferably 5 minutes or more and 240 minutes or less, still more preferably 10 minutes or more and 200 minutes or less, still more preferably 15. Minutes or more and 150 minutes or less, particularly preferably 15 minutes or more and 100 minutes or less. Under the above conditions, a more fading-suppressing effect can be obtained, and a more flavorful chlorophyll-containing plant extract can be obtained.
Further, the contact may be made with copper under not only normal pressure but also under pressure or reduced pressure, preferably 10 kPa or more and 300 kPa or less, more preferably 50 kPa or more and 200 kPa or less, and 80 kPa or more and 150 kPa or less. Is even more preferable, and it is particularly preferable that the pressure is normal.
The chlorophyll-containing plant may be brought into contact with copper as it is, preferably with water added. The amount of water added is preferably 0% by mass or more and 99% by mass or less, more preferably 20% by mass or more and 99% by mass or less, still more preferably 50% by mass, based on the total mass of the chlorophyll-containing plant and the water to be added. % Or more and 99% by mass or less, still more preferably 60% by mass or more and 99% by mass or less, and particularly preferably 70% by mass or more and 99% by mass or less. By adding a predetermined amount of water, the effect and workability in the copper contact process can be improved.

The step of mixing the copper contact plant and the edible fat and oil to obtain the fat and oil mixture and the step of removing the insoluble matter from the fat and oil mixture are referred to as a step of extracting.

The edible oil and fat used in the step of mixing the copper contact plant and the edible oil and fat to obtain the oil and fat mixture is not particularly limited and may be appropriately adopted. For example, soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil and other vegetable oils, beef tallow, pork tallow, chicken tallow, etc. Examples include the animal fats of the above, or processed fats and oils obtained by subjecting these fats and oils to separation, hydrogenation, ester exchange, and the like. As the edible oil and fat, one type may be used as a single item, or two or more types may be mixed. The iodine value of the edible oil or fat is not particularly limited and may be appropriately selected depending on the purpose of use, but is preferably 0 or more and 160 or less, and more preferably 0 or more and 130 or less. For example, when the chlorophyll-containing plant extract obtained by the production method of the present invention is used in a powdered fat or oil composition, the iodine value of the edible fat or oil is preferably 0 or more and 70 or less, more preferably 0. It is 50 or more and 50 or less, and more preferably 0 or more and 30 or less. By setting the iodine value to a predetermined value, the stability of the powdered oil / fat composition is improved.
The melting point of the edible oil or fat may be appropriately selected depending on the intended use of the chlorophyll-containing plant extract, but is preferably 70 ° C. or lower, more preferably 55 ° C. or lower, still more preferably 45 ° C. or lower. is there. The melting point referred to here means a value measured according to the "reference oil and fat analysis test method 2.2.4.2 melting point (rising melting point)".
Further, for example, when the chlorophyll-containing plant extract obtained by the production method of the present invention is used in a powdered fat or oil composition, the melting point of the edible fat or oil is preferably 10 ° C. or higher, more preferably 15 ° C. or higher. More preferably, it is 20 ° C. or higher, and even more preferably 30 ° C. or higher. By setting the melting point of the edible fat and oil within a predetermined range, the emulsification stability of the powdered fat and oil composition during production is improved.
Further, for example, when a liquid is preferable for work, the melting point of the edible oil / fat is preferably 15 ° C. or lower, more preferably 8 ° C. or lower, and further preferably less than 0 ° C.

In the step of obtaining the fat and oil mixture, the mixing temperature is preferably 20 ° C. or higher and 150 ° C. or lower, more preferably 20 ° C. or higher and 140 ° C. or lower, still more preferably 20 ° C. or higher and 130 ° C. or lower, still more preferably 40 ° C. or higher and 110. ° C or lower, particularly preferably 60 ° C or higher and 100 ° C or lower. The mixing time is preferably 5 minutes or more and 240 minutes or less, more preferably 10 minutes or more and 200 minutes or less, still more preferably 15 minutes or more and 120 minutes or less, and even more preferably 20 minutes or more and 90 minutes or less. By mixing at a predetermined temperature and time, an excellent chlorophyll-containing plant extract can be obtained by suppressing fading.

The amount of edible fats and oils used in the step of obtaining the fats and oils mixture is not particularly limited, but is preferably 0.5 parts by mass or more and 50 parts by mass or less with respect to 1 part by mass of the dry mass of the chlorophyll-containing plant. Is 0.5 parts by mass or more and 40 parts by mass or less, more preferably 0.8 parts by mass or more and 30 parts by mass or less, and even more preferably 1 part by mass or more and 25 parts by mass or less. By setting the ratio to a predetermined value, an excellent chlorophyll-containing plant extract can be obtained by suppressing fading.

Examples of the step of removing the insoluble matter from the oil / fat mixture include filtration, static separation, centrifugation and the like, and preferably one or more steps selected from the group consisting of filtration, static separation and centrifugation. Includes, more preferably one or two steps selected from the group consisting of filtration and centrifugation, and even more preferably a centrifugation step. Furthermore, the step preferably recovers the oil phase. Further, if necessary, a step of removing water may be performed.

The amount of edible oil and fat contained in the chlorophyll-containing plant extract obtained as described above is not particularly limited, but may be 60% by mass or more, preferably 70% by mass or more and 100% by mass or less. , More preferably 80% by mass or more and 100% by mass or less, and further preferably 90% by mass or more and 100% by mass or less.

In any non-limiting aspect of the present invention, the chlorophyll-containing plant extract obtained as described above can be incorporated into foods. In this case, the food is not particularly limited. For example, confectionery (Japanese confectionery such as bun, dorayaki, sheep rice, kudzu mochi, baked confectionery such as cookies, rusks, senbei, Western confectionery such as madeleine, balmkuchen, chiffon cake, pudding, chocolate), creams (compound cream, vegetable) Examples include sauces such as cream), beverages (matcha cookie, etc.), soups (spinach soup, etc.), pasta sauce, etc., preferably one selected from confectionery, beverages, and soups, and more preferably. , Cookies, Madeleine, Beverages, and Soups.

The method of adding the chlorophyll-containing plant extract obtained by the production method of the present invention to food is not particularly limited. For example, it may be added when preparing a dough such as a cookie, or may be added or blended in the form of shortening, margarine or powdered oil / fat composition. It is preferably in the form of any one of shortening, margarine, and powdered fat and oil composition, and more preferably in the form of powdered fat and oil composition.

In any non-limiting aspect of the present invention, the chlorophyll-containing plant extract obtained as described above can be blended into a powdered oil / fat composition. In this case, in the method for producing the powdered oil / fat composition, edible oil / fat may be used, if necessary, and the edible oil / fat described above can be used. The melting point of the edible oil / fat is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, further preferably 20 ° C. or higher, still more preferably 30 ° C. or higher, and there is no particular upper limit, but 70 ° C. or lower. By setting the melting point of the edible fat and oil within a predetermined range, the emulsification stability of the powdered fat and oil composition during production is improved.

The content of the chlorophyll-containing plant extract in the powdered oil / fat composition provided by the present invention is not particularly limited, but is preferably 5% by mass or more and 80% by mass or less, and more preferably 10% by mass or more and 60% by mass. It is 0% by mass or less, more preferably 20% by mass or more and 60% by mass or less, still more preferably 25% by mass or more and 55% by mass or less, and particularly preferably 35% by mass or more and 55% by mass or less.

The content (oil content) of the fat and oil in the powdered fat and oil composition provided by the present invention is not particularly limited and may be 5% by mass or more and 80% by mass or less, preferably 10% by mass or more and 60% by mass or less. It is more preferably 20% by mass or more and 60% by mass or less, and further preferably 25% by mass or more and 55% by mass or less.

The excipient contained in the powdered oil / fat composition provided by the present invention is mainly used to form a powdered oil / fat composition by coating the oily component and prevent the oily component from exuding. Examples of excipients include starch (starch octenyl succinate, etc.), water candy, powdered candy, corn syrup, sucrose, glucose, maltose, lactose, fructose, galactose. , Sugars such as trehalose, dextrin, sodium alginate, carrageenan; sugar alcohols such as erythritol, sorbitol, mannitol, maltose, lactitol, palatinit, reduced water candy; wheat flour; gelatin; Can be mentioned. These excipients may be used alone or in combination of two or more.

The excipient is preferably a saccharide, more preferably one or more selected from the group consisting of starch octenyl syrup, corn syrup, and dextrin, and even more preferably a group consisting of corn syrup and dextrin. One or two selected from, and even more preferably corn syrup. The average molecular weight of the saccharide is preferably 400 or more and 20000 or less, and more preferably 500 or more and 15000 or less. The dextrose equivalent (DE) of the saccharide is preferably 10 or more and 50 or less, more preferably 10 or more and 40 or less, and further preferably 10 or more and 35 or less.

The content of the excipient in the powdered oil / fat composition provided by the present invention may be usually 20% by mass or more and 90% by mass or less, preferably 30% by mass or more and 85% by mass or less, and more preferably 40% by mass or less. It is mass% or more and 70 mass% or less. By blending a predetermined amount of an excipient, a powdered oil / fat composition having good storage stability can be obtained.

The powdered fat composition provided by the present invention preferably contains an emulsifier in addition to edible fats and oils and excipients. The emulsifier is preferably added in a step of obtaining a raw material mixture in producing a powdered oil / fat composition, but the order of addition is not particularly limited.

The emulsifier is not particularly limited, and usually one used in producing a powdered fat or oil composition can be used, but polyglycerin fatty acid ester, lecithin, sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester. , And one or more selected from the group consisting of propylene glycol fatty acid esters, and more preferably one or two species selected from the group consisting of monoglycerin fatty acid esters and sorbitan fatty acid esters.
The HLB of the emulsifier is preferably 1 or more and 15 or less, more preferably 1 or more and 10 or less, and further preferably 2 or more and 8 or less.

Further, it is preferable to add sodium casein.

In the powdered oil / fat composition provided by the present invention, an auxiliary agent commonly used in the powdered oil / fat composition may be added as long as the effect of the present invention is not impaired. Examples of such auxiliaries include pH regulators such as dipotassium hydrogen phosphate, dipotassium sulfate, and sodium citrate; antioxidants such as tocopherol; sweeteners other than the above excipients; stabilizers; fragrances; Coloring agents: calcium carbonate, titanium dioxide and the like.

The method for producing a powdered oil / fat composition provided by the present invention is used in producing the powdered oil / fat composition.
(1) Step of obtaining a raw material mixture containing a chlorophyll-containing plant extract, water and an excipient,
(2) a step of emulsifying the raw material mixture to obtain an emulsion, and (3) a step of drying the emulsion.
Is preferably included.

In the step (1), the amount of water to be added may be usually 30 parts by mass or more and 200 parts by mass or less, preferably 30 parts by mass, based on 100 parts by mass of the total of the chlorophyll-containing plant extract and the excipient. It is not less than a part by mass and not more than 150 parts by mass. When the raw material mixture contains chlorophyll-containing plant extract and edible oil / fat, "chlorophyll-containing plant extract and excipient" is used as "chlorophyll-containing plant extract, edible oil / fat and additive". Read as "formant".

Further, the raw material mixture is preferably obtained by mixing an aqueous phase raw material containing water and an excipient and an oil phase raw material containing a chlorophyll-containing plant extract.

Further, the raw material mixture preferably contains an emulsifier in addition to the chlorophyll-containing plant extract and the excipient. The emulsifier is preferably contained in the oil phase raw material.

The step (2) may be a general-purpose method, and is emulsified by, for example, a homogenizer, a homomixer, a high-pressure emulsifier, a high-pressure homogenizer, a colloid mill, or the like.

The step (3) may be a general-purpose method, and for example, vacuum drying, vacuum freeze drying, vacuum belt drying, vacuum drum drying, spray drying using a spray dryer, or the like can be used.

In any non-limiting aspect of the present invention, the chlorophyll-containing plant extract obtained as described above can be added to the fat and oil composition. In this case, the oil / fat composition may contain the chlorophyll-containing plant extract obtained by the production method of the present invention, and the content of the chlorophyll-containing plant extract is not particularly limited, but is preferable. It is 30% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and even more preferably 70% by mass or more and 100% by mass or less. The oil content (oil content) is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more. Is. The upper limit is not particularly limited, but is, for example, 100% by mass or less.

The fat and oil composition provided by the present invention may be, for example, in the form of a fat or oil composition having a water content of 1% by mass or less, and for example, a product containing a predetermined amount or more of water such as dressings, margarine, and cream. The morphology can also be preferably exemplified. In the case of such a hydrous product form, the content of the chlorophyll-containing plant extract is not particularly limited, but is preferably 5% by mass or more and 100% by mass or less, and more preferably 10% by mass or more and 100% by mass or less. It is more preferably 20% by mass or more and 80% by mass or less, further preferably 25% by mass or more and 70% by mass or less, and particularly preferably 35% by mass or more and 60% by mass or less.

Hereinafter, the present invention will be described in more detail by describing examples and comparative examples of the present invention. However, the present invention is not limited to the following examples.

The following were used in the implementation.
<Chlorophyll-containing plant>
Matcha (Uji no Hana, manufactured by Honjien Co., Ltd .; dried green tea leaves; chlorophyll content 6.2 mg / g per dry mass (chlorophyll a content 4.1 mg / g, chlorophyll b content 2.1 mg / g) g))
Spinach powder (spinach fine powder, manufactured by Mikasa Sangyo Co., Ltd .; dried and crushed spinach leaves; chlorophyll content 7.1 mg / g per dry mass (chlorophyll a content 4.8 mg / g, chlorophyll b content 2.3 mg) / G))
Euglena-containing powder (Euglena green juice, manufactured by Euglena Co., Ltd .; chlorophyll-containing plants include young barley leaves, euglena glarisis, tomorrow's leaves, and chlorella; chlorophyll content 1.5 mg / g per dry mass (chlorophyll a content 1) .1 mg / g, chlorophyll b content 0.4 mg / g))

<Edible oils and fats>
Rapeseed oil (smooth canola oil, manufactured by J-Oil Mills Co., Ltd., melting point less than 0 ° C, iodine value 118)
Palm nuclear extremely hardened oil (In this specification, it may be referred to as "palm nuclear extremely hard oil") (melting point 40 ° C., iodine value 1, manufactured by J-Oil Mills Co., Ltd.)

<Excipient>
Corn syrup (Product name: Fuji Syrup C-75S, average molecular weight 700, DE 28, moisture 25% by mass) (manufactured by Kato Chemical Co., Ltd.)
Dextrin (Product name: Maltrin T180, DE 14-19.9) (manufactured by Grain Processing Corporation)

<pH adjuster>
Dipotassium hydrogen phosphate (manufactured by Taihei Chemical Industry Co., Ltd.)
Sodium citrate (manufactured by Saneigen FFI Co., Ltd.)

<Emulsifier>
Poem P-200 (monoglycerin fatty acid ester, HLB 3.2, manufactured by RIKEN Vitamin Co., Ltd.)
Emazol P-10V (Sorbitan Monopalmitate, HLB 6.7, manufactured by Kao Corporation)

<Others>
Acid casein (Lactic Casein (manufactured by Westland Co-operative Dairy Company Ltd))
Sodium Caseinate 180, manufactured by Fonterra Limited
Weak flour (Heart, manufactured by Nippon Flour Mills Co., Ltd.)
Strong flour (Eagle, manufactured by Nippon Flour Mills Co., Ltd.)
Fat spread (Meister Delicia, manufactured by J-Oil Mills Co., Ltd.)

<Measurement of chlorophyll content>
Chlorophyll a and b of the chlorophyll-containing plants used were quantified by the method described in the literature (RJ Porra et al, (1989) Biochimica et Biophysica Acta 975: 384-394), and the total was calculated as the chlorophyll content. ..

<Preparation of chlorophyll-containing plant extract>
(Preparation 4)
(1) Copper contact Matcha was used as a chlorophyll-containing plant. Matcha and water were mixed with the formulations shown in Table 1 to prepare a matcha solution. The matcha solution was placed in a copper pan and heated with stirring under the conditions described in Copper Contact Conditions (heated at 95 ° C. for 60 minutes and then heated at 100 ° C. for 20 minutes to evaporate some water). After cooling, a paste-like copper contact plant having a matcha content of 20% by mass was obtained.
(2) Extraction A rapeseed oil was mixed with the obtained copper-contacted plant according to the formulation shown in Table 1, and a fat and oil mixture was prepared and heated with stirring under the conditions described in the extraction conditions. Specifically, it was heated with an electric heater until the product temperature of the oil / fat mixture reached 130 ° C. (about 30 minutes). Centrifugation was performed at about 60 ° C. (product temperature of the oil / fat mixture), and the upper layer (oil phase) was recovered to obtain Preparation 4.

(Preparation 3)
The copper-contacted plant in the operation for obtaining the preparation 4 was designated as the preparation 3 (that is, the one not extracted).

(Preparations 5 and 6)
Preparations 5 and 6 were obtained in the same manner as in Preparation 4 except that the blending amount of the copper contact plant under the extraction conditions was changed to the amount shown in Table 1.

(Preparation 1)
Matcha was designated as Preparation 1.

(Preparation 2)
Preparation 2 was not subjected to copper contact. Specifically, in the formulation shown in Table 1, palm kernel ultrahard oil was mixed with matcha to prepare a fat and oil mixture, and under the conditions described in the extraction conditions. , Heated with stirring. Centrifugation was performed at about 60 ° C. (product temperature of the oil / fat mixture), and the upper layer (oil phase) was recovered to obtain Preparation 2.

(Preparation 7)
In the operation of obtaining the preparation 4, a copper tube was used instead of the copper pot for the copper contact. Specifically, matcha and water were mixed with the formulations shown in Table 1 to prepare a paste-like matcha solution. The outside of the copper tube (inner diameter: 3.4 mm, length: about 6 m) is kept warm at 90 ° C. with an oil bath, and 275 ml of the above matcha solution is sent and circulated (flow velocity: about 200 ml /) using a pump inside the copper tube. Minutes, 30 minutes, that is, the time of contact with copper was about 24 minutes) to obtain copper contact plants. Extraction was carried out in the same manner as in Preparation 4 using copper-contacted plants and palm kernel extremely hardened oil under the conditions such as the formulation shown in Table 1 to obtain Preparation 7.

(Preparation 8)
In the operation for obtaining the preparation 7, the preparation 8 was obtained in the same operation as the preparation 7 except that the formulations shown in Table 1 were used.

(Preparation 9)
In the operation to obtain the preparation 7, the copper-contacted plant was spray-dried (product name: B-290, manufactured by Nippon Buch Co., Ltd., INLET 150 ° C., pump output 30%, spray air flow rate 600 L / hour) without extraction. The product that was dried and powdered using the product was used as preparation 9.

(Preparation 10)
In the operation for obtaining the preparation 7, the preparation 10 was obtained in the same operation as the preparation 7 without the copper contact treatment.

(Test 1)
Using the preparations 4, 7, 2, and 10, light irradiation test A, light irradiation test B, and heat storage test were performed and evaluated. The results are shown in Table 2.

(1) Light irradiation test A (1000 lux, 3 months)
The test sample was placed in a transparent bottle, sealed, stored at 25 ° C., 1000 lux, and in the presence of light for 3 months, and then the color tone of the sample was observed and evaluated according to the following evaluation criteria.

Evaluation Criteria A: Same as or almost the same as before the test B: The color tone is slightly inferior to that before the test, but sufficient green remains C: The color tone is slightly inferior to that before the test, but green remains D: The color tone is considerably inferior to that before the test, and almost no green remains.

(2) Light irradiation test B (5000 lux, 3 days)
The test sample was placed in a transparent bottle, sealed, stored at 25 ° C. and 5000 lux in the presence of light for 3 days, and then the color tone of the sample was observed and evaluated according to the same evaluation criteria as in the light irradiation test A. ..

(3) Heat storage test Put the test sample in an aluminum pouch (Lamizip AL-10, manufactured by Japan Co., Ltd.), seal it, store it at 60 ° C for 4 weeks, and then observe the color tone of the sample and perform a light irradiation test. Evaluation was performed using the same evaluation criteria as A.

As shown in Table 2, the preparations 4 and 7 obtained by the production method of the present invention all suppressed fading. On the other hand, the preparations 2 and 10 obtained without copper contact were all in a state of fading and almost no green color remaining.
From these results, it was shown that the copper contact step is indispensable in order to exert the effect of the present invention.
Further, as compared with a copper pot, the possibility of flavor deterioration due to scorching or the like is low, and industrial productivity is excellent. Therefore, it can be said that it is preferable to use a copper tube for copper contact.

(Preparation 11)
The preparation 11 was prepared as a powdered oil / fat composition containing the preparation 7 by the following method.

1. 1. Preparation of aqueous phase raw material 85.1 parts by mass of water, 2.05 parts by mass of acid casein, and 0.05 parts by mass of sodium hydroxide are mixed to neutralize acid casein and sodium hydroxide to prepare an aqueous solution containing sodium casein. Obtained. 59.7 parts by mass of corn syrup (44.8 parts by mass as solid content, 14.9 parts by mass of water), 1.6 parts by mass of dipotassium hydrogen phosphate, 0.5 parts by mass of trisodium citrate in this aqueous solution. Was mixed to obtain an aqueous phase raw material.

2. 2. Preparation of oil phase raw material 0.5 part by mass of Emazole P-10V and 0.5 part by mass of Poem P-200 were mixed with 750 parts by mass of the preparation to obtain an oil phase raw material.

3. 3. High-pressure emulsification and drying A raw material mixture was obtained by combining 149.0 parts by mass of the aqueous phase raw material and 51.0 parts by mass of the oil phase raw material and stirring them.
The raw material mixture was treated with a high-pressure emulsifier (product name: LAB-2000, manufactured by SPX Flow Technology Co., Ltd.) at 500 bar to obtain an O / W type emulsion. The obtained emulsion is dried and powdered using a spray dryer (product name: B-290, manufactured by Nippon Buch Co., Ltd., INLET 175 ° C., pump output 50%, spray air flow rate 600 L / hour) to obtain a powdered oil / fat composition. A preparation 11 was obtained.

(Preparation 12)
As the preparation 12, a powdered oil / fat composition was obtained under the same conditions as the preparation 11 except that the preparation 10 was used instead of the preparation 7.

(Preparation 13)
When the preparation 13 was centrifuged to obtain the preparation 7, the residual portion was recovered, and a spray dryer (product name: B-290, manufactured by Nippon Buch Co., Ltd., INLET 150 ° C., pump output 30%, spray air) was collected. It was obtained by drying and powdering using a flow rate of 600 L / hour).

(Test 2)
Using the preparations 1 and 11 to 13, light irradiation test B and heat storage test were performed and evaluated. The results are shown in Table 3.

As shown in Table 3, the chlorophyll-containing plant extract obtained by the production method of the present invention is not only suppressed from fading by itself, but also when used as one of the raw materials for the powdered oil and fat composition. It was also found that the effect of suppressing fading was maintained.
On the other hand, matcha (preparation 1), which is a raw material, preparation 12 which is not in contact with copper, and preparation 13 which is in contact with copper but is a residue portion at the time of extraction are all faded. However, the effect of suppressing fading was not sufficient.

(Test 3)
Using the preparations 4 to 8, light irradiation test A, light irradiation test B, and heat storage test were performed and evaluated. The results are shown in Table 4.

As shown in Table 4, the amount of edible oil and fat used for extraction is in the range of 1.56 parts by mass or more and 20 parts by mass or less with respect to 1 part by mass of dry mass of matcha, which is a chlorophyll-containing plant, according to the present invention. It was confirmed that the effect was obtained.

(Test 4)
Using the preparations 4 to 8, 1 and 3, cookie dough was prepared by blending the cookie dough shown in Table 5. The obtained cookie dough had a thickness of 10 mm and was die-cut to a diameter of 60 mm. Baking at 190 ° C. for 17 minutes (the front and back of the top plate was replaced after 15 minutes) was used to obtain cookies. The obtained cookie was placed in a transparent plastic bag (plain sweets pack / clear-0, manufactured by Heads Co., Ltd.), sealed, and then subjected to a light irradiation test A for evaluation. The results are shown in Table 5.

As shown in Table 5, it was found that the preparation 3 without extraction did not have a sufficient effect of suppressing fading, and it was found that the extraction was necessary for exerting the effect.
It was also shown that the preparation obtained by the production method of the present invention has an effect of suppressing fading even in a cookie, which is a form of food.

(Test 5)
Madeleine was produced by the usual method using the preparation 4 and the preparation 1 with the following dough composition. Madeleine was stored in a transparent plastic bag (plain sweets pack / clear-0, manufactured by Heads Co., Ltd.) at room temperature for 1000 lux for 5 days. Madeleine using the preparation 4 obtained by the production method of the present invention had a sufficient green color even after 5 days at 1000 lux, but the madeleine using the preparation 1 had faded.

(Madeleine dough combination)
Weak powder 246 parts by mass Baking powder 5 parts by mass Fat spread 246 parts by mass Sugar 246 parts by mass Whole egg 246 parts by mass Preparation (7 parts by mass of preparation 4 or 10 parts by mass of preparation 1)

As described above, the chlorophyll-containing plant extract provided by the present invention not only suppresses fading by itself, but also when blended with confectionery such as cookies and madeleine, and is heated in the manufacturing process thereof. However, it had the effect of suppressing fading. Therefore, it has been shown that the chlorophyll-containing plant extract provided by the present invention can improve these commercial values and is very useful.

(Test 6)
Evaluation was performed using the preparations 7 to 9 under the same conditions as in the light irradiation test B, except that the 3 days of the light irradiation test B was changed to 35 days. As a result, preparations 7 and 8 were rated A, and preparation 9 was rated D.

(Test 7)
Preservation tests were performed using preparations 1, 7 and 8. As a result, preparations 7 and 8 were evaluated as A, and preparation 1 was evaluated as D.

(Preparation 24)
In the operation for obtaining the preparation 7, as shown in Table 6, the operation was the same as that for the preparation 7, except that spinach powder was used instead of matcha and the amount of the raw material for extraction was changed in the extraction. , Preparation 24 was obtained.

(Preparation 21)
Spinach powder was used as preparation 21.

(Preparation 22)
In the operation of obtaining the preparation 24, the copper contact plant was spray-dried (product name: B-290, manufactured by Nippon Buch Co., Ltd., INLET 150 ° C., pump output 30%, spray air flow rate 600 L / hour) without extraction. The product that was dried and powdered using the product was used as preparation 22.

(Preparation 23)
The preparation 23 was not subjected to copper contact. Specifically, the preparation shown in Table 6 was prepared by mixing spinach powder with palm kernel ultrahard oil to prepare a fat and oil mixture, and the conditions described in the extraction conditions. So, it was heated while stirring. Centrifugation was performed at about 60 ° C. (product temperature of the oil / fat mixture), and the upper layer (oil phase) was recovered to obtain a preparation 23.

(Preparation Example 25)
The preparation 25 was prepared as a powdered oil / fat composition containing the preparation 24 by the following method.

1. 1. Preparation of Aqueous Phase Raw Material 100 parts by mass of water and 5 parts by mass of sodium caseinate were mixed to obtain an aqueous solution containing sodium caseinate. 45 parts by mass of maltrin T180 was mixed with this aqueous solution to obtain an aqueous phase raw material.

2. 2. Preparation of oil phase raw material 24 50 parts by mass of the preparation was dissolved at 60 ° C. to obtain an oil phase raw material.

A raw material mixture was obtained by combining 150 parts by mass of the aqueous phase raw material and 50 parts by mass of the oil phase raw material and stirring them.
The raw material mixture was treated with a high-pressure emulsifier (product name: LAB-2000, manufactured by SPX Flow Technology Co., Ltd.) at 500 bar to obtain an O / W type emulsion. The obtained emulsion is dried and powdered using a spray dryer (product name: B-290, manufactured by Nippon Buch Co., Ltd., INLET 175 ° C., pump output 50%, spray air flow rate 600 L / hour) to obtain a powdered oil / fat composition. A preparation 25 was obtained.

(Test 8)
The preparations 23 and 24 were evaluated in the light irradiation test B. As a result, the preparation 24 obtained by the production method of the present invention was evaluated as A, and the preparation 23 was evaluated as D. Therefore, as a chlorophyll-containing plant, the effect was confirmed on spinach.

(Test 9)
Evaluation was carried out using the preparations 21, 22 and 25 under the same conditions as in the light irradiation test B, except that the 3 days of the light irradiation test B was changed to 35 days. As a result, the preparation 25 was rated A, and the preparations 21 and 22 were D. It was found that the effect of suppressing fading can be obtained even when the preparation of the present invention provided by using spinach as a chlorophyll-containing plant is used as one of the raw materials of the powdered oil / fat composition.

(Preparation 32)
In the operation of obtaining the preparation 24, as shown in Table 7, the powder containing green limousine was used instead of the spinach powder, the rapeseed oil was used instead of the palm kernel ultrahard oil, and the amount of the raw material for extraction was changed. The preparation 32 was obtained by the same operation as that of the preparation 24, except that the centrifugation was performed at room temperature (the temperature of the oil / fat mixture).

(Preparation 31)
The preparation 31 was not subjected to copper contact. Specifically, the euglena-containing powder was mixed with rapeseed oil to prepare a fat and oil mixture in the formulation shown in Table 7, and the mixture was stirred under the conditions described in the extraction conditions. While heating. Centrifugation was performed at room temperature (the temperature of the oil / fat mixture), and the upper layer (oil phase) was recovered to obtain a preparation 31.

(Test 10)
The preparations 31 and 32 were evaluated in the light irradiation test B. As a result, the evaluation value of the preparation 32 obtained by the production method of the present invention was A, and the evaluation value of the preparation 31 was D. Therefore, as chlorophyll-containing plants, in addition to matcha and spinach, the effects could be confirmed on young barley leaves, euglena (Euglena gralisis), Angelica keiskei, and chlorella. Therefore, the plant body used in the present invention is not particularly limited, and it has been shown that the plant body containing chlorophyll is universally effective.

(Preparation Example 1: Matcha Beverage)
Matcha beverage powders were prepared with the compositions shown in Table 8. 180 g of hot water was added to 8 g of the powder and stirred well to prepare a matcha beverage. The matcha beverage of Example 8-1 was a matcha beverage comparable in appearance to the control.
The powdered oils and fats shown in Table 8 are those in which palm kernel extremely hydrogenated oil is used instead of the preparation 7 in the preparation 11.

(Test 11)
The preparation 1 and the preparation 11 obtained by the production method of the present invention were placed in a transparent bottle, sealed tightly, and the color tone before and after storage at 60 ° C. for 14 days was analyzed with a color difference meter (CM-5, manufactured by Konica Minolta Co., Ltd.). Based on the obtained a * value, the rate of change was calculated by the following formula. As a result, the rate of change of the preparation 11 was −6.9%, and it was confirmed that there was almost no change and no fading. On the other hand, the rate of change of Preparation 1 was 88.6%, and it was confirmed that the color had faded significantly.

Rate of change (%) = ([a * value before storage]-[a * value after storage]) / [a * value before storage] x 100

(Test 12: Copper contact conditions)
When the absorbance at 600 nm to 700 nm was measured with a spectrophotometer, it was found that the maximum absorption wavelength of the aqueous solution containing the chlorophyll-containing plant was around 660 nm due to copper contact. The following conditions 1 to 3 are examples that can be confirmed by the index.

(Condition 1)
20 g of matcha and 180 g of water were mixed to prepare a paste-like matcha solution. The outside of the copper pipe (inner diameter: 7.7 mm, length: about 6 m) is kept warm at 80 ° C. with an oil bath, and the matcha solution is circulated (flow velocity: 15 to 20 ml /) using a pump inside the copper pipe. Minutes, 45 minutes).

(Condition 2)
25 g of matcha and 225 g of water were mixed to prepare a paste-like matcha solution. The outside of the copper pipe (inner diameter: 3.4 mm, length: about 6 m) is kept warm at 95 ° C. in an oil bath, and the matcha solution is circulated inside the copper pipe using a pump (flow velocity: about 100 ml / min). , 15 minutes).

(Condition 3)
15 g of matcha and 485 g of water were mixed to prepare a matcha solution. The matcha solution was placed in a 1 L stainless steel pan containing five pieces of copper (about 10 mm × about 10 mm × thickness about 0.3 mm) and heated at 95 ° C. for about 45 minutes with stirring.

Claims

A method for producing a chlorophyll-containing plant extract.
A step of contacting a chlorophyll-containing plant with copper to prepare a copper-contacted plant,
Step of mixing the copper contact plant with edible oil and fat to obtain an oil and fat mixture,
The production method comprising a step of removing an insoluble matter from the oil / fat mixture.
The production method according to claim 1, wherein the chlorophyll content per dry mass of the chlorophyll-containing plant is 0.01 mg / g or more and 100 mg / g or less.
The production method according to claim 1 or 2, wherein the step of preparing the copper contact plant includes a step of adding water.
The production method according to any one of claims 1 to 3, wherein the step of preparing the copper contact plant is carried out at 40 ° C. or higher and 120 ° C. or lower, 5 minutes or longer and 480 minutes or shorter.
The production method according to any one of claims 1 to 4, wherein the step of obtaining the oil / fat mixture is carried out at 20 ° C. or higher and 150 ° C. or lower and 5 minutes or longer and 240 minutes or shorter.
The production method according to any one of claims 1 to 5, wherein the step of removing an insoluble matter from the fat / oil mixture includes one or more steps selected from the group consisting of filtration, static separation, and centrifugation.
The production method according to any one of claims 1 to 6, wherein the step of removing the insoluble matter from the oil / fat mixture includes a step of recovering the oil phase.
The production according to any one of claims 1 to 7, wherein the chlorophyll-containing plant is one or more selected from the group consisting of tea leaves, spinach leaves, barley leaves, Angelica keiskei leaves, chlorella, and Euglena. Method.
The production method according to any one of claims 1 to 8, wherein the chlorophyll-containing plant extract contains 60% by mass or more of the edible oil and fat.
A method for producing a food product, which comprises a step of blending a chlorophyll-containing plant extract obtained by the production method according to any one of claims 1 to 9.
A method for producing a powdered fat or oil composition, which comprises a step of blending a chlorophyll-containing plant extract obtained by the production method according to any one of claims 1 to 9.
A method for producing an oil / fat composition, which comprises a step of blending a chlorophyll-containing plant extract obtained by the production method according to any one of claims 1 to 9.