WO2021161558A1 - 色調が保持された未熟豆類含有粉末、飲食品及びその製造方法 - Google Patents
色調が保持された未熟豆類含有粉末、飲食品及びその製造方法 Download PDFInfo
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- WO2021161558A1 WO2021161558A1 PCT/JP2020/030827 JP2020030827W WO2021161558A1 WO 2021161558 A1 WO2021161558 A1 WO 2021161558A1 JP 2020030827 W JP2020030827 W JP 2020030827W WO 2021161558 A1 WO2021161558 A1 WO 2021161558A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Definitions
- the present invention relates to immature bean-containing powder, food and drink, and a method for producing the same, which retains the color tone.
- Patent Document 1 a method of immersing green vegetables and seaweed in an aqueous solution containing copper chlorophyll, a copper chlorophyll alkali metal salt, and a reducing agent to color green (Patent Document 1), or an aqueous solution containing a trace amount of organic acid is used.
- Patent Document 2 a technique that effectively prevents fading of green plants by putting them in a copper container and heating them at a temperature of 60 ° C. or higher for a required time and mixing green plants and zinc ions in the container. Has been done.
- Patent Document 1 and Patent Document 2 require the addition of copper ions from the outside, which is not preferable from the viewpoint of human health.
- a step of exposing vegetables containing chlorophyll to copper ions is required, there is a problem from the viewpoint of productivity.
- An object of the present invention is to provide a dry powder of a green edible plant capable of preventing its green fading for a long period of time, a food or drink using the dry powder, and a method for producing the same.
- the present invention provides the following [1] to [7].
- [1] A dry powder containing an edible portion and a non-edible portion of immature beans, which satisfies the following (1) to (8).
- the ratio of the non-edible portion to the edible portion of immature beans is 1% by mass or more and 200% by mass or less in terms of dry mass.
- Moisture content is 20% by mass or less.
- the brightness in the Munsell color system is 7 or more.
- the saturation in the Munsell color system is 3 or more.
- the hue in the Munsell color system is 5Y to 10Y or 0GY to 10GY.
- the specific surface area of dry powder particles before sonication is 0.05 m 2 / mL or more when measured using ethanol as a solvent using a laser diffraction type particle size distribution measuring device.
- the standard deviation of the particle size distribution of dry powder particles before sonication when measured using ethanol as a solvent using a laser diffraction type particle size distribution measuring device is 200 ⁇ m or less.
- the number-based average diameter is less than 30 ⁇ m.
- [3] The dry powder according to [1] or [2], which contains 20% by mass or more of immature beans in terms of dry mass.
- [4] The dry powder according to any one of [1] to [3], wherein the immature beans are one or more beans selected from the genus Peas, the genus Green Bean, the genus Glycine, and the genus Vetches.
- [5] The dry powder according to any one of [1] to [4], which does not contain a coloring agent.
- a dry powder of a green edible plant capable of preventing its green fading for a long period of time, a food or drink using the dry powder, and a method for producing the same are provided.
- the hue circle of the Munsell color system (JISZ8721) is shown.
- the present invention relates to a dry powder (dry powder of the present invention) containing an edible portion and a non-edible portion of immature beans, which satisfies at least one of the various properties described below.
- the immature beans in the present invention are beans in which the seeds of beans are harvested together with the pods in an immature state, and the beans and pods have a green color.
- the beans in the present invention are not limited in any way, but typically, beans used for human eating and drinking, that is, edible beans are preferable.
- Examples of legumes are, but are not limited to, green beans (hidden beans), kidney beans, red green beans, white green beans, black beans, quail beans, tiger beans, lye beans, benivana green beans, pea (eg yellow).
- chicks, lens beans, and hills are examples of legumes.
- Examples include beans, lentil, lacquer, lupinus beans, grass pea, locust bean (carob), Nejiref samamenoki, hirohafu samamenoki, coffee beans, cacao beans, Mexican tobimame and the like.
- the type of immature beans of the present invention is not limited, but among the above examples of beans, from the viewpoint that it is highly customary to ingest the edible part and the non-edible part together in an immature state, for example, the genus Peas, the genus Vetches, and the soybean. It is preferable to use one or more selected from the genus and beans of the genus Vetches. Specific examples of these are not particularly limited, but are peas (particularly yellow peas, white peas, green peas which are immature seeds), green beans (hidden beans), broad beans, and soybeans (particularly in an immature state of soybeans).
- Examples include green beans (edamame), which are immature soybean seeds, which are harvested together with their pods and whose beans (edible parts) have a green appearance.
- these immature beans may be used as they are, or may be used after various treatments (for example, drying, heating, lye removal, peeling, seed removal, ripening, salting, pericarp processing, etc.).
- immature beans having a green appearance in the edible portion specifically, pea (green soybean which is an immature seed is used as the edible portion), green soybean, broad bean, and soybean.
- Examples thereof include soybeans (edamame, which is an immature seed of soybeans, which is obtained by harvesting soybeans together with their sheaths in an immature state and whose beans (edible part) have a green appearance).
- the "non-edible portion" of immature beans represents a portion of immature beans that is not suitable for normal eating and drinking, or a portion that is discarded in normal eating habits, and the "edible portion” refers to the entire immature beans. Represents the part excluding the discarded part (non-edible part) from.
- immature beans containing an inedible portion have poor feeding properties and compatibility with other foods, and have been often discarded without being used for eating in the past.
- such an inedible portion is preferably used. Can be used.
- the edible portion and / or the non-edible portion of the immature beans used in the dry powder of the present invention may be derived from a single type of immature beans, or may be derived from a plurality of types of immature beans. It may be any combination.
- the dry powder of the present invention contains both edible and non-edible parts of immature beans, these edible parts and non-edible parts are derived from different types of immature beans.
- the parts and ratios of non-edible parts in the immature beans used in the present invention can be naturally understood by those skilled in the art who handle the foods and processed foods.
- the dry powder in the present invention contains an edible portion and a non-edible portion of immature beans, and the ratio of the non-edible portion to the edible portion of the immature beans is the lower limit of the effect of the present invention. From the viewpoint of response, it may be 1% by mass or more in terms of dry mass, but 3% by mass or more is preferable, 10% by mass or more is preferable, and 20% by mass or more is more preferable. On the other hand, the upper limit of the value is preferably 200% by mass or less in terms of dry mass, particularly preferably 150% by mass or less, and further, from the viewpoint of causing an unfavorable flavor such as harshness derived from the non-edible portion. , 100% by mass or less is preferable.
- an edible portion having a specific lightness, saturation and hue, which will be described later, in the above ratio because the effect of the present invention is more remarkable.
- the non-edible portion having a specific lightness, saturation and hue, which will be described later, to be retained in color tone is contained in the above ratio.
- the edible and non-edible parts of immature beans can be used even if the lightness, saturation and hue have changed immediately after harvesting due to heat load associated with processing.
- in terms of dry mass refers to a value in terms of mass when the water content is 0% by mass.
- the dry powder of the present invention may be prepared by using the edible portion and the non-edible portion of immature beans that have been dried and pulverized as a whole or a part thereof.
- the drying method any method generally used for drying food can be used. Examples include sun drying, shade drying, air drying (for example, hot air drying, fluidized bed drying method, spray drying, drum drying, low temperature drying, etc.), pressure drying, vacuum drying, microwave drying, oil heat drying, and the like. ..
- air drying for example, hot air drying, fluidized bed drying method, spray drying, etc.
- Drum drying, low temperature drying, etc. is preferable.
- the means of the pulverization treatment used for pulverization is not particularly limited.
- the temperature at the time of crushing is not limited, and any of high temperature crushing, room temperature crushing, and low temperature crushing may be used.
- the pressure at the time of crushing is not limited, and any of high pressure crushing, normal pressure crushing, and low pressure crushing may be used.
- Examples of the apparatus for such a pulverization treatment include equipment such as a blender, a mixer, a milling machine, a kneader, a crusher, a crusher, and a grinder, and any of these may be used.
- a medium stirring mill such as a dry bead mill, a ball mill (rolling type, vibration type, etc.), a jet mill, a high-speed rotary impact type mill (pin mill, etc.), a roll mill, a hammer mill, or the like can be used.
- the "dry” state of the dry powder in the present invention refers to a state in which the water content is 20% by mass or less.
- the water activity value is usually 0.95 or less.
- moisture content means the ratio of the total amount of water derived from the raw material of the dry powder and the amount of water added separately to the total amount of solids (that is, the dry content standard moisture content). ..
- the value is measured by heating to 90 ° C. by the vacuum heating and drying method according to the Standard Tables of Food Composition in Japan 2015 (7th edition). Specifically, an appropriate amount of sample is collected in a pre-constant weight measuring container (W 0 ) (W 1 ), and vacuum electric constant temperature drying is adjusted to a predetermined temperature (more specifically, 90 ° C.) at normal pressure.
- Moisture (g / 100g) (W 1- W 2 ) / (W 2- W 0 ) x 100 W 0 : Mass of scale container with constant weight (g) W 1 : Mass (g) of the scale container containing the sample before drying W 2 : Weight after drying of the scale container containing the sample (g)
- the lightness defined in the Munsell color system is defined as 0 for ideal black with a reflectance of 0 and 10 for ideal white for perfect reflection, but the lightness of the dry powder of the present invention is 7 or more. Is more preferable, and more preferably 8 or more.
- the upper limit is not particularly specified, but is preferably less than 10, more preferably 9.5 or less, and further preferably 9 or less.
- the components in the edible portion act on the non-edible portion, and the effect that the green color tone of the present invention is maintained is achieved. It becomes one of the factors.
- the immature beans used as a raw material for the dry powder of the present invention are preferably within the above-mentioned lightness range.
- the saturation defined in the Munsell color system is also in a specific range, so that the components in the edible part can be affected. It works on the non-edible part, and the effect of maintaining the color tone is one of the factors that are more strongly played.
- the saturation of the dry powder of the present invention is preferably 3 or more, and more preferably 4 or more.
- the upper limit is not particularly specified, but is preferably 12 or less, more preferably 11 or less, more preferably 10 or less, more preferably 9 or less, more preferably 8 or less, and more preferably 7 or less. 6 or less is more preferable.
- the immature beans used as a raw material for the dry powder of the present invention have a saturation within the above-mentioned range in addition to having a lightness within a specific range.
- the hue specified in the Munsell color system is also in a specific range, so that the components in the edible part are contained. However, it is one of the factors that the effect of working on the non-edible part and maintaining the color tone is more prominent.
- the hue of the dry powder of the present invention is preferably 5Y to 10Y (0GY) or 0GY to 10GY, and more preferably 5Y to 10Y (0GY) or 0GY to 5GY. This is because when the hue of the dry powder of the present invention is the hue on the counterclockwise side (R direction side) of 5Y in the Munsell hue circle (FIG.
- the component of the edible portion is sufficient for the non-edible portion. This is because it is not preferable because it does not work on the surface, and when the hue is on the clockwise side (G direction side) of 10 GY (more preferably 5 GY), it deviates from the green color of natural vegetables, which is not preferable. Further, regarding the immature beans used as the raw material of the dry powder of the present invention, in addition to the lightness and saturation being in a specific range, it is preferable that the hue defined in the Munsell color system is also within the above range. ..
- the immature beans are contained in the dry powder in the form of powder, so that the effect of the present invention is exhibited. Therefore preferred
- the inedible part of the beans such as the sheath
- the useful component presumed to be contained in the edible part of the beans has the effect of preventing fading.
- the components in the edible portion of the dry powder of the present invention are not allowed because the lightness, saturation and hue specified in the Munsell color system (JISZ8721) are within a specific range. It works on the edible part and is one of the factors that have the effect of maintaining the color tone. Therefore, in the dry powder of immature beans, it is preferable to use an edible portion having a specific lightness, saturation and hue, which will be described later, because the effect of the present invention is more prominently exhibited.
- an inedible portion having a specific lightness, saturation and hue which will be described later, which is a target for maintaining the color tone.
- the edible and non-edible parts of immature beans can be used even if the lightness, saturation and hue have changed immediately after harvesting due to heat load associated with processing.
- the hues are cyclically clocked based on 10 hues in which RYGBP is the main 5 hues and YR, GY, BG, PB, and RP are added in the middle of each. It is circulated around and arranged, and the space between them is divided into 10 at equal steps, and the memory is divided and displayed as 1Y to 10Y to express the entire hue.
- the clockwise range is represented in the table of FIG. 1, and the boundary portion of the main hue, for example, the boundary portion between Y and GY is 10Y or It can be expressed as 0GY.
- 0Y to 10Y or 0GY to 10GY represents a range of hues that continuously change from 0Y to 10Y (or 0GY) to 10GY (see FIG. 1).
- the edible portion of the immature beans of the present invention preferably has a lightness of 4 or more, and more preferably 5 or more, as defined in the Munsell color system (JISZ8721).
- This upper limit is not particularly specified, but is preferably 10 or less, and more preferably 9 or less.
- the saturation is preferably 2 or more, and more preferably 3 or more. Although this upper limit is not particularly specified, it is preferably 12 or less, more preferably 11 or less, and even more preferably 10 or less.
- the hue is preferably 5Y to 10Y or 0GY to 10GY, and more preferably 0Y to 5GY.
- the edible portion of the immature beans is contained in the dry powder in the form of powder. It is preferable because the effect of the present invention is exhibited.
- the non-edible portion of the immature beans of the present invention preferably has a lightness of 5 or more, and more preferably 6 or more, as defined in the Munsell color system (JISZ8721).
- This upper limit is not particularly specified, but is preferably 10 or less, and more preferably 9 or less.
- the saturation is preferably 3 or more, and more preferably 4 or more.
- this upper limit is not particularly specified, it is preferably 12 or less, more preferably 11 or less, and even more preferably 10 or less.
- the hue is preferably 5Y to 10Y or 0GY to 10GY, and more preferably 0Y to 5GY.
- the non-edible portion exhibits a green appearance, because the color tone is improved when mixed with the edible portion of immature beans. Further, it is preferable to perform the above-mentioned pulverization treatment using the non-edible portion of the immature beans as a raw material, and as a result, the non-edible portion of the immature beans is contained in the dry powder in the form of powder. Therefore, it is preferable because the effect of the present invention is exhibited.
- the specific surface area per unit volume of the dry powder particles before sonication is adjusted to a specific range. It is one of the factors that the effect of the invention is produced.
- the specific surface area per unit volume of the dry powder particles before sonication when measured using ethanol as a solvent using a laser diffraction type particle size distribution measuring device is 0.05 m 2 / mL or more. good.
- 0.06m above 2 / mL it is preferred, more preferably not less than 0.07 m 2 / mL, more preferably not less than 0.10 m 2 / mL, more preferably not less than 0.15 m 2 / mL, more 0 .20m is preferably at least 2 / mL, more preferably not less than 0.25 m 2 / mL, more preferably not less than 0.30 m 2 / mL, particularly preferably not less than 0.40 m 2 / mL.
- the upper limit is not particularly defined, in terms of industrial convenience, 5.00 m 2 / mL or less, preferably 4.00m 2 / mL or less, further adjusted below 3.00 m 2 / mL Is prefer
- the specific surface area per unit volume (m 2 / mL) is per unit volume (1 mL) when the particles are assumed to be spherical, which is measured by using the laser diffraction type particle size distribution measuring device described later. Represents the specific surface area.
- the specific surface area per unit volume when the particles are assumed to be spherical is the measured value (specific surface area per volume and mass obtained by the permeation method, gas adsorption method, etc.) that reflects the composition and surface structure of the particles. Is a numerical value based on a different measurement mechanism.
- the ultrasonic waves of the dry powder particles when measured using ethanol as a solvent using a laser diffraction type particle size distribution measuring device.
- the standard deviation of the particle size distribution of the dry powder particles before sonication when measured using ethanol as a solvent using a laser diffraction type particle size distribution measuring device may be 200 ⁇ m or less. Of these, 170 ⁇ m or less is preferable, 150 ⁇ m or less is preferable, 130 ⁇ m or less is preferable, and 100 ⁇ m or less is particularly preferable.
- the lower limit is not particularly specified, but is preferably adjusted to 5 ⁇ m or more from the viewpoint of industrial convenience. Since the non-edible part (especially the sheath part) of immature beans has a much higher hardness than the edible part, the crushed material in the non-edible part has a large particle size and is acceptable when crushed carelessly. Since the crushed material of the edible portion has a small particle size, the standard deviation of the particle size distribution before sonication is usually more than 200 ⁇ m.
- the dry powder particles are super-superior. Adjusting the number-based average diameter when sonication is performed to a specific range is one of the factors that make the effect of the present invention more remarkable.
- the number-based average diameter when the dry powder particles are subjected to sonication when measured using ethanol as a solvent using a laser diffraction type particle size distribution measuring device may be less than 30 ⁇ m. Of these, 25 ⁇ m or less is preferable, 20 ⁇ m or less is preferable, further 15 ⁇ m or less is preferable, and 10 ⁇ m or less is particularly preferable.
- the lower limit is not particularly specified, but is preferably adjusted to 0.1 ⁇ m or more from the viewpoint of industrial convenience.
- the "number-based average diameter" in the present invention is an average diameter obtained from a virtual number distribution obtained by calculation assuming that all the particles in the dry powder of the present invention are spherical, and is ⁇ (v / v / It is calculated by d 2 ) / ⁇ (v / d 3 ) (d: representative value of each particle size channel, v: percentage of volume standard for each channel), and the volume standard average diameter is the numerical value. to differ greatly.
- the above-mentioned measurement conditions of the specific surface area per unit volume of the particles in the dry powder of the present invention before sonication, the standard deviation, and the number-based average diameter when sonication is performed are not limited. However, for example, the following conditions can be set.
- ethanol is used as the solvent for measurement in order to define the characteristics of the dry powder of the present invention after the shape change when water is added.
- the laser diffraction type particle size distribution measuring device used for the measurement is not limited, and for example, a Microtrac MT3300 EXII system manufactured by Microtrac Bell Co., Ltd. can be used.
- the measurement application software is not limited, but for example, DMS2 (Data Management System version 2, Microtrack Bell Co., Ltd.) can be used.
- ultrasonic processing refers to a process of applying ultrasonic waves having a frequency of 40 kHz to a measurement sample at an output of 40 W for 3 minutes unless otherwise specified.
- the standard deviation, and the number-based average diameter when ultrasonic treatment is performed for each channel (CH).
- the particle size for each measurement channel described in Table 2 described later is a standard. Specifically, it is smaller than the particle size specified for each channel in Table 2 below and larger than the particle size specified for the channel with one larger number (the lower limit particle size for measurement in the maximum channel of the measurement range).
- the frequency of large particles can be measured for each channel in Table 2 below, and the particle frequency% of each channel can be calculated using the total frequency of all channels within the measurement range as the denominator (this is referred to as "particles of XX channel”. Frequency% ").
- the particle frequency% of one channel represents the frequency% of particles of 20000.00 ⁇ m or less and greater than 1826.00 ⁇ m.
- the dry powder of the present invention is preferable because the effect of the present invention is more strongly exhibited by containing insoluble dietary fiber.
- the type of insoluble dietary fiber is not limited, but it may be derived from one kind of immature beans or two or more kinds of immature beans.
- the dry powder of the present invention preferably has an insoluble dietary fiber content in a specific range.
- the content of the insoluble dietary fiber is preferably 3.0% by mass or more in terms of dry mass, and further 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more. As mentioned above, it is preferable that it is 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10.0% by mass or more, 15.0% by mass or more, or 20.0% by mass or more. If the content of insoluble dietary fiber is less than the above lower limit, the effect of the present invention may not be sufficiently exerted.
- the upper limit of the insoluble dietary fiber content in the dry powder of the present invention is not particularly limited, but is 70% by mass or less in terms of dry mass, particularly 60% by mass or less, further 50% by mass or less, especially 40. It is preferably mass% or less. If the content of insoluble dietary fiber exceeds the above upper limit, the texture of the dry powder may deteriorate.
- the content of insoluble dietary fiber in the dry powder is measured by the modified Proski method according to the Standard Tables of Food Composition in Japan 2015 (7th edition).
- the dry powder of the present invention preferably contains immature beans in a specific amount or more.
- the ratio of immature beans to the dry powder is preferably 20% by mass or more in terms of dry mass, particularly 50% by mass or more, further 70% by mass or more, particularly 90% by mass or more, particularly substantially 100. It is preferably mass%. If the blending ratio of immature beans is less than the above lower limit, the effect of the present invention may not be sufficiently achieved. Further, it is more preferable that the ratio of the dry powder of immature beans having the above-mentioned specific lightness, saturation and hue to the whole dry powder is the above ratio, because the effect of the present invention is remarkably exhibited. ..
- the dry powder of immature beans can be used even if the lightness, saturation and hue have changed immediately after harvesting due to heat load associated with processing.
- the dry powder of the present invention preferably does not contain a colorant from the viewpoint of developing the natural green color inherent in immature beans.
- the present invention also includes foods and drinks containing the dry powder of the present invention. That is, due to the effect of the dry powder of the present invention, the color tone of the food and drink can be maintained and improved in the food and drink containing the dry powder.
- the amount of the dry powder of the present invention blended in the food or drink to be added is not particularly limited, and may be appropriately adjusted so that the color tone of the dry powder can be imparted to the food or drink.
- the ratio of the powder is preferably 10% by mass or more, more preferably 20% by mass or more, more preferably 30% by mass or more, and particularly preferably 40% by mass or more in terms of dry mass.
- the upper limit is preferably 100% by mass or less.
- the dry powder of the present invention may contain other foodstuffs as long as it does not interfere with the action and effect of the present invention. Specifically, it refers to foodstuffs and ingredients larger than 2000 ⁇ m (2 mm) that are not the measurement target of laser diffraction type particle size distribution measurement. Examples of such other foodstuffs include, but are not limited to, cereal puffs, dried nuts and fruits, dried fruits, and the like, and any of them may be used. One kind of these ingredients may be used, or two or more kinds may be used in combination in any combination. In this case, when measuring the specific surface area per unit volume of the particles in the dry powder in the sonicated state before the sonication, the standard deviation, and the number-based average diameter in the case of the sonication. , Of these ingredients and ingredients, those with a measurement upper limit of 2000.00 ⁇ m or more are excluded before measurement.
- the food or drink containing the dry powder of the present invention is not limited to this, but liquid, semi-solid or solid food or drink such as seasonings (for example, mayonnaise, dressing, butter, margarine), etc.
- seasonings for example, mayonnaise, dressing, butter, margarine
- examples include semi-solid or solid foods such as confectionery (eg granola, sticks, crackers, caramel, gummy, chips), foods and drinks such as dried seasonings.
- the present invention also includes the above-mentioned method for producing the dry powder of the present invention (the method for producing the present invention).
- the production method of the present invention has the above-mentioned characteristics such as the ratio of the non-edible portion to the edible portion of immature beans, the water content, and the lightness, saturation, and hue of the edible portion and the non-edible portion in the Mansell color system.
- Particle characteristics such as the specific surface area per unit volume before sonication, the standard deviation of the particle size distribution before sonication, and the number-based average diameter when sonication is applied to dried immature beans that meet the regulations are specified above. Includes crushing until satisfied. Details of the material composition, properties, physical properties, pulverization treatment conditions, etc.
- the components in the edible portion of the finely divided immature beans are inedible. It is preferable to use the non-edible part of immature beans having a green appearance as a material, because it works on the part and a higher effect is exhibited, and both the edible part and the non-edible part of immature beans having a green appearance are used. It is more preferable to use the edible portion as a material and grind it until the above-mentioned regulations are satisfied.
- the non-edible part of immature beans emits a scent of honey immediately after harvesting
- the non-edible part is fragrant by including the step of inactivating the enzyme within 24 hours after harvesting. It is preferable because it can be a dry edible plant composition. Inactivating the enzyme refers to a state in which the enzyme activity (for example, amylase activity) of an edible plant is reduced to less than 20% at the time of harvest.
- the means for inactivating the state include deactivating treatment such as steam and boiling treatment, and inactivating treatment such as freezing treatment and drying treatment.
- deactivating treatment such as steam and boiling treatment
- inactivating treatment such as freezing treatment and drying treatment.
- the inactivating treatment it is preferable to maintain the inactivated state until immediately before the pulverization treatment.
- the foodstuff may be inactivated (for example, the foodstuff is frozen within 24 hours after harvesting), or the foodstuff may be inactivated by making it into a dry edible plant composition within 24 hours after harvesting. good.
- the enzyme is inactivated in the edible portion as well as the non-edible portion within 24 hours.
- the cells are broken during drying, which is more preferable because the drying is accelerated.
- an edible product containing 20% by mass or more of insoluble dietary fiber in terms of dry weight Useful for plants. Further, it is more preferable to perform the cutting before drying in a half-thawed state because the drip of water is suppressed.
- a stick was manufactured by the following manufacturing method, and a sensory test was performed in the same manner as the dry powder.
- the stick was obtained by preparing a dough composition in which 30% by mass of water was mixed with the prepared dry powder, drying the dough at 80 ° C. for 1 hour, and cooling the stick.
- the evaluation criteria are as follows.
- a taste identification test that accurately identifies each taste sample from a total of seven samples prepared one by one and added with two distilled waters.
- the ratio of the non-edible part to the edible part and the water content of the dry powder are adjusted to a certain range, and the mansell hue is adjusted. Adjusting the brightness, saturation, and hue in the system to a certain range, and the characteristics of the particles in the dry powder (specific surface area per unit volume before ultrasonic treatment, standard deviation of particle size distribution before ultrasonic treatment, super It was found that by adjusting the number-based average diameter when sonicated, the fading of green color can be prevented for a long period of time, and a dry powder with a retained hue can be prepared. Further, although not shown in the table, it was confirmed that the produced stick as an example of the food and drink containing the dry powder had the same result as the dry powder.
- the dry powder of the present invention and foods and drinks containing the same can be easily and widely used in the food field, and have extremely high usefulness.
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Abstract
Description
[1]以下(1)~(8)を充足する、未熟豆類の可食部と非可食部とを含有する乾燥粉末。
(1)未熟豆類の可食部に対する非可食部の割合が乾燥質量換算で1質量%以上200質量%以下。
(2)水分含量が20質量%以下。
(3)マンセル表色系における明度が7以上。
(4)マンセル表色系における彩度が3以上。
(5)マンセル表色系における色相が5Y乃至10Y又は0GY乃至10GY。
(6)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理前の単位体積当り比表面積が0.05m2/mL以上。
(7)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理前の粒度分布の標準偏差が200μm以下。
(8)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理を行った場合の個数基準平均径が30μm未満。
[2]不溶性食物繊維を乾燥質量換算で3質量%以上含有する、[1]に記載の乾燥粉末。
[3]未熟豆類を乾燥質量換算で20質量%以上含有する、[1]又は[2]に記載の乾燥粉末。
[4]未熟豆類が、エンドウ属、インゲンマメ属、ダイズ属、及びソラマメ属から選ばれる1種以上の豆類である、[1]~[3]のいずれかに記載の乾燥粉末。
[5]着色料を含有しない、[1]~[4]のいずれかに記載の乾燥粉末。
[6][1]~[5]のいずれかに記載の乾燥粉末を含有する飲食品。
[7][1]~[5]のいずれかに記載の乾燥粉末を製造する方法であって、[1]の(1)~(5)の規定を満たす乾燥未熟豆類を、[1]の(6)~(8)の規定を満たすまで粉砕処理することを含む方法。
W0:恒量としたはかり容器の質量(g)
W1:試料を入れたはかり容器の乾燥前の質量(g)
W2:試料を入れたはかり容器の乾燥後の質量(g)
尚、本発明において、乾燥粉末中の不溶性食物繊維の含有量は、日本食品標準成分表2015年版(七訂)に準じ、プロスキー変法で測定する。
また、前述する特定の明度、彩度及び色相を有する未熟豆類の乾燥粉末が乾燥粉末全体に占める割合が、上記の割合であることで、本発明の効果が顕著に奏されるため、より好ましい。尚、未熟豆類の乾燥粉末は加工に伴う熱負荷などで明度、彩度及び色相が収穫直後から変化したものであっても用いることができる。
尚、この場合、超音波処理を行った状態における乾燥粉末中の粒子の超音波処理前の単位体積当りの比表面積、標準偏差、超音波処理を行った場合の個数基準平均径の測定に際しては、これら食材や具材のうち、測定上限2000.00μm以上のものを除いてから測定する。
また、未熟豆類の非可食部からは、収穫後速やかにヒネ臭が発生するため、非可食部を収穫から24時間以内に酵素を不活化状態にする段階を含むことで、香りのよい乾燥食用植物組成物とすることができるため、好ましい。酵素を不活化状態にするとは、食用植物の酵素活性(例えばアミラーゼ活性)が、収穫時の20%未満に低減した状態を指す。
5:保管前後で緑色の色調が変化せず、好ましい。
4:保管前後で緑色の色調がわずかに変化するが、やや好ましい。
3:保管前後で緑色の色調が変化するが、許容範囲。
2:保管前後で緑色の色調の変化がやや目立ち、やや好ましくない。
1:保管前後で緑色の色調の変化が目立ち、好ましくない。
B)濃度がわずかに異なる5種類の食塩水溶液、酢酸水溶液の濃度差を正確に識別する濃度差識別試験。
C)メーカーA社醤油2つにメーカーB社醤油1つの計3つのサンプルからB社醤油を正確に識別する3点識別試験。
また、表中には示さなかったが、乾燥粉末を含有する飲食品の一例として、製造したスティックについても、乾燥粉末と同様の結果であることを確認できた。
Claims (7)
- 以下(1)~(8)を充足する、未熟豆類の可食部と非可食部とを含有する乾燥粉末。
(1)未熟豆類の可食部に対する非可食部の割合が乾燥質量換算で1質量%以上200質量%以下。
(2)水分含量が20質量%以下。
(3)マンセル表色系における明度が7以上。
(4)マンセル表色系における彩度が3以上。
(5)マンセル表色系における色相が5Y乃至10Y又は0GY乃至10GY。
(6)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理前の単位体積当り比表面積が0.05m2/mL以上。
(7)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理前の粒度分布の標準偏差が200μm以下。
(8)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理を行った場合の個数基準平均径が30μm未満。 - 不溶性食物繊維を乾燥質量換算で3質量%以上含有する、請求項1に記載の乾燥粉末。
- 未熟豆類を乾燥質量換算で20質量%以上含有する、請求項1又は2に記載の乾燥粉末。
- 未熟豆類が、エンドウ属、インゲンマメ属、ダイズ属、及びソラマメ属から選ばれる1種以上の豆類である、請求項1~3のいずれか一項に記載の乾燥粉末。
- 着色料を含有しない、請求項1~4のいずれか一項に記載の乾燥粉末。
- 請求項1~5のいずれか一項に記載の乾燥粉末を含有する飲食品。
- 請求項1~5のいずれか一項に記載の乾燥粉末を製造する方法であって、請求項1の(1)~(5)の規定を満たす乾燥未熟豆類を、請求項1の(6)~(8)の規定を満たすまで粉砕処理することを含む方法。
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EP20918973.7A EP3918923A4 (en) | 2020-02-13 | 2020-08-13 | POWDER WITH UNRIPE BEANS FOR COLOR MAINTENANCE, FOOD AND BEVERAGE AND PROCESS FOR THE PRODUCTION THEREOF |
US17/485,799 US20220053803A1 (en) | 2020-02-13 | 2021-09-27 | Powder containing immature pulse having retained color tone, food/drink and method for producing the same |
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Citations (3)
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JPH06217732A (ja) | 1993-01-26 | 1994-08-09 | Tama Seikagaku Kk | 緑色野菜及び海草等の着色方法 |
JP2011239761A (ja) | 2010-05-15 | 2011-12-01 | Koumura Techno:Kk | 緑色植物の熱変色防止の方法及び熱変色しないレトルト食品。 |
JP6582304B1 (ja) * | 2018-04-06 | 2019-10-02 | 株式会社Mizkan Holdings | 微粒子複合体含有組成物及びその製造法 |
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SG11202000194SA (en) * | 2018-04-06 | 2020-02-27 | Mizkan Holdings Co Ltd | Composition containing fine particle composite and method for manufacturing the same |
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JPH06217732A (ja) | 1993-01-26 | 1994-08-09 | Tama Seikagaku Kk | 緑色野菜及び海草等の着色方法 |
JP2011239761A (ja) | 2010-05-15 | 2011-12-01 | Koumura Techno:Kk | 緑色植物の熱変色防止の方法及び熱変色しないレトルト食品。 |
JP6582304B1 (ja) * | 2018-04-06 | 2019-10-02 | 株式会社Mizkan Holdings | 微粒子複合体含有組成物及びその製造法 |
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"the Standard Tables of Food Composition in Japan", SEVENTH REVISED VERSION) SUPPLEMENT, 2018, 2015 |
ANONYMOUS: "New brand "ZENB" is born from "ZENB initiative"", MIZKAN GROUP, 28 February 2019 (2019-02-28), XP055843322, Retrieved from the Internet <URL:https://www.foods-ch.com/news/press_869912/> * |
See also references of EP3918923A4 |
STANDARD TABLES OF FOOD COMPOSITION IN JAPAN, 2015 |
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