WO2022070919A1 - Procédé pour produire une composition contenant de la chlorophylle réduite, et procédé pour empêcher un corps végétal contenant de la chlorophylle de perdre de la couleur - Google Patents

Procédé pour produire une composition contenant de la chlorophylle réduite, et procédé pour empêcher un corps végétal contenant de la chlorophylle de perdre de la couleur Download PDF

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WO2022070919A1
WO2022070919A1 PCT/JP2021/033913 JP2021033913W WO2022070919A1 WO 2022070919 A1 WO2022070919 A1 WO 2022070919A1 JP 2021033913 W JP2021033913 W JP 2021033913W WO 2022070919 A1 WO2022070919 A1 WO 2022070919A1
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Prior art keywords
chlorophyll
copper
slurry
less
oil
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PCT/JP2021/033913
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English (en)
Japanese (ja)
Inventor
隆宏 徳地
惇 廣川
竜一郎 野上
陽平 田▲崎▼
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株式会社Ｊ－オイルミルズ
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Priority to JP2022553798A priority Critical patent/JPWO2022070919A1/ja
Publication of WO2022070919A1 publication Critical patent/WO2022070919A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • 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
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to a technique for preventing the fading of green color exhibited by plants such as matcha.
  • the green color of plants such as matcha is derived from chlorophyll, which is a pigment molecule of chloroplasts of plants, and the chlorophyll is easily altered by light or heat, so the green color of plants such as matcha is easy. There was a problem that the color changed to yellowish green or brown. There is also a demand from consumers who want to give foods a bright green color as well as nutrients, and the development of technology to prevent such fading has been desired.
  • chlorophyll generally has a structure in which magnesium is coordinated to the center of the tetrapyrrole ring, but by substituting the magnesium with copper to form a copper complex, the green coloration is stabilized. Can be done.
  • Patent Document 1 discloses an invention of a method for stabilizing green tea of a green tea extract, and in its paragraph 0009, 36 g of sencha leaves while keeping 600 mL of water in a copper container and keeping the temperature at 50 ° C. Add 0.05% each of the enzymes of macerotime, protease, alpha amyrase, and glucoamirase, and extract with a homomixer at a rotation speed of 5000 rpm for 90 minutes, and then put this in a centrifuge. It is described that after the extract was separated, it was heated in a copper container at 80 ° C. for 15 minutes to obtain 390 mL of an extract exhibiting a green color.
  • Patent Document 2 discloses an invention of a method for producing a matcha paste, and in the paragraph 0028, 180 g of distilled water and 40 g of matcha are put into a copper kettle equipped with a copper stirring blade. The mixture is stirred until it becomes a slurry, then the lid of the kettle is closed, heated to a pressure of 0.9 to 1.2 MPa and a slurry temperature of 118 to 122 ° C., stirring is continued for 1 hour, and then left for a while. It is described that after the pressure was lowered, the lid of the kettle was opened and heated at 85 to 90 ° C. for another 40 minutes with stirring to evaporate the water content to obtain a matcha paste.
  • Patent Document 3 discloses an invention of a method for producing a green tea paste and a green tea beverage, and in paragraph 0014, a small amount of water is added to the tea husks after extraction and put into a wet crusher. Then, pulverized tea husks pulverized until they become a paste, treated water in an amount of 20 to 100 times the mass of tea leaves, and a small amount of ascorbic acid are put into a copper container equipped with a stirrer and charged at a temperature of 80 to 100 ° C. for 10 to 100. It is described that tea green juice was obtained by heating and boiling with stirring for 60 minutes.
  • Patent Document 4 discloses an invention of a processed grain food product that clearly maintains a green color
  • 50 g of copper ionized water, 22.9 g of water, and 25 g of crushed tea leaves are disclosed.
  • 0.1 g of vitamin C sodium was mixed as an antioxidant
  • 2 g of sodium hydrogen carbonate aqueous solution (10%) without carbon dioxide was added to prepare a raw material solution, and the raw material solution was used at a temperature of 128 ° C. for 30 minutes.
  • the liquid tea was heated to obtain a concentrated liquid tea, and the obtained liquid tea was filtered with a paper filter, and then the separated solid components were dried at a temperature of 70 ° C. for 60 minutes, and then the particle size was obtained. It is described that processed tea leaves were obtained by pulverizing to 20 ⁇ m.
  • Japanese Unexamined Patent Publication No. 7-112 Japanese Unexamined Patent Publication No. 2014-18188 Japanese Unexamined Patent Publication No. 2010-11835 Japanese Unexamined Patent Publication No. 2010-259349
  • Patent Documents 1 to 3 the method of enzymatically treating tea leaves, pressurizing the tea leaves, wetly pulverizing the tea leaves, and then contacting the tea leaves with a copper container or the like is a method for efficiently treating the tea leaves with a large capacity. It was difficult.
  • the copper ions of the copper ionized water to be used may be excessively brought into foods and the like, which is not desirable, and an operation is required to remove the copper ion by filtering. There was a problem that it became complicated.
  • an object of the present invention is to provide a technique for efficiently preventing the fading of green color exhibited by plants such as matcha.
  • a slurry containing a chlorophyll-containing plant body can be contained in the plant body simply by flowing it through a copper tube and bringing it into contact with copper.
  • chlorophyll effectively forms a copper complex, and have completed the present invention.
  • the present invention contains the chlorophyll by flowing a slurry containing a chlorophyll-containing plant fluidly through the copper tube and bringing it into contact with the copper exposed on the inner surface of the copper tube.
  • the present invention provides a method for producing a reduced chlorophyll-containing composition, which comprises a step of reducing the chlorophyll of a plant.
  • the contact between the slurry and the copper exposed on the inner surface of the copper tube is calculated until the absorbance peak fluctuates to 660 nm or by the following formula (1).
  • a * It is preferable to reduce the chlorophyll of the chlorophyll-containing plant until the difference becomes a negative value.
  • Difference Value of color difference a * after processing-Value of color difference a * before processing ... (1)
  • the absorbance peak of the contact between the slurry and the copper exposed on the inner surface of the copper tube fluctuates to 660 nm, and the a * difference before and after the treatment is negative. It is preferable to reduce the chlorophyll of the chlorophyll-containing plant by going to the value of.
  • the a * difference before and after the treatment is -15.0 or more and -0.02 or less.
  • the slurry and the copper exposed on the inner surface of the copper tube are in contact with each other at 30 ° C. or higher and 100 ° C. or lower.
  • the slurry contains copper ionized water.
  • the copper ionized water contains copper ions at a concentration of 25 ppm or more and 150 ppm or less.
  • the slurry is obtained by adding water to the chlorophyll-containing plant in the form of a dry powder.
  • the chlorophyll-containing plant is matcha.
  • the chlorophyll-containing plant is contained by flowing a slurry containing a chlorophyll-containing plant fluidly through a copper tube and bringing it into contact with the copper exposed on the inner surface of the copper tube. It provides a method for preventing discoloration of a chlorophyll-containing plant, which is characterized by reducing the chlorophyll of the plant.
  • a reduced chlorophyll-containing composition having a stabilized green coloration can be produced by an efficient method suitable for industrial production. Further, it is possible to provide a method for preventing discoloration of a chlorophyll-containing plant, which is suitably used for the production thereof.
  • a chlorophyll-containing plant is subjected to a specific treatment to obtain a reduced chlorophyll-containing composition.
  • copper is coordinated at the center of the tetrapyrrole ring of chlorophyll, so that the green color is stable. Therefore, from another point of view, the present invention can provide a method for preventing fading of a chlorophyll-containing plant.
  • it will be described in more detail.
  • 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, tomorrow's leaf, honeybee, kawaraketsumei, broccoli, pepper, chlorella, and green worm.
  • leaves of plants such as tea, spinach, kale, barley, mulberry, tomorrow's leaf, honeybee, kawaraketsumei, broccoli, pepper, chlorella, and green worm.
  • the chlorophyll-containing plant is not particularly limited in shape and the like, but a dried product is preferable, and a powder is preferable, and for example, matcha is more preferable.
  • Euglena is a plant belonging to the phylum Euglenida and is included in the chlorophyll-containing plant used in the present invention.
  • chlorophyll contained in the plant body for example, chlorophyll a, b, c, d, e and the like are mainly known, but in the present specification, chlorophyll a and chlorophyll b are used. Shall mean.
  • 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 70 mg / g or less, more preferably 0.5 mg / g or more and 50 mg / g or less, still more preferably 0.8 mg / g or more and 30 mg / g or less, and particularly preferably. It is 1 mg / g or more and 20 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 20 mg / g or less, and particularly preferably 0.8 mg / g or more and 15 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 20 mg / g or less, still more preferably 0.1 mg / g or more and 15 mg / g or less, and particularly preferably 0.2 mg / g or more and 10 mg. It is less than / g.
  • the chlorophyll of the chlorophyll-containing plant is reduced by flowing a slurry containing the chlorophyll-containing plant fluidly through the copper tube and bringing it into contact with the exposed copper on the inner surface of the copper tube.
  • the "slurry contained in a fluidable manner" may be any one as long as it can be circulated in a copper tube having a predetermined diameter by sending a liquid with a pump or the like.
  • the slurry is not particularly limited, but may be, for example, a slurry obtained by preparing a chlorophyll-containing plant in the form of a dry powder and adding water such as water to the chlorophyll-containing plant.
  • the dry powder form is typically in the range of 1% by mass or more and 5% by mass or less in water content, and the average particle size is in the range of 5 ⁇ m or more and 20 ⁇ m or less. It is typical.
  • the slurry is not limited to this, but may be a slurry prepared by preparing a dry powdery chlorophyll-containing plant having a form similar to matcha and adding water to the chlorophyll-containing plant.
  • the water content of the slurry is preferably 80% by mass or more and 99% by mass or less, more preferably 81% by mass or more and 96% by mass or less, still more preferably 83% by mass or more and 95% by mass or less, and further more. It is preferably 85% by mass or more and 95% by mass or less, and particularly preferably 88% by mass or more and 90% by mass or less.
  • reducing chlorophyll is not limited to, but is not limited to, as long as copper can be coordinated to the center of the tetrapyllol ring of chlorophyll in the plant by contacting the chlorophyll-containing plant with copper.
  • the absorbance peak fluctuates to 660 nm, which is the absorption wavelength peculiar to the chlorophyll copper complex
  • the color difference is measured by the L * a * b * color system, before and after the processing calculated by the following formula (1).
  • a * The reduction of chlorophyll can be confirmed by using the fact that the difference is a negative value as an index.
  • a * Difference Value of color difference a * after processing-Value of color difference a * before processing ... (1)
  • the difference a * before and after the treatment is preferably -15.0 or more and -0.02 or less, more preferably -10 or more and -0.1 or less, and further preferably -8 or more and -0.5 or less. It is even more preferably -6 or more and -0.8 or less, and particularly preferably -3 or more and -1 or less.
  • the temperature condition when the slurry is brought into contact with copper is not particularly limited, but is preferably 30 ° C. or higher and 100 ° C. or lower, more preferably 40 ° C. or higher and 100 ° C. or lower, and further preferably 50 ° C. or higher and 100 ° C. or lower. It is even more preferably 70 ° C. or higher and 100 ° C. or lower, particularly preferably 80 ° C. or higher and 95 ° C. or lower, and most preferably 80 ° C. or higher and 90 ° C. or lower.
  • the flow velocity condition when the slurry is brought into contact with copper is not particularly limited, but is, for example, 100 mL / min or more and 1500 mL / min or less, preferably 200 mL / min or more and 1300 mL / min or less, and more preferably 300 mL. / Min or more and 1000 mL / min or less, more preferably 400 mL / min or more and 900 mL / min or less, still more preferably 600 mL / min or more and 800 mL / min or less, and particularly preferably 700 mL / min or more and 800 mL / min or less. Is.
  • the pressure condition when the slurry is brought into contact with copper is not limited to normal pressure, and may be brought into contact with copper under pressure or reduced pressure, and the condition is, for example, 10 kPa or more and 300 kPa or less. It is more preferably 50 kPa or more and 200 kPa or less, further preferably 80 kPa or more and 150 kPa or less, and particularly preferably normal pressure.
  • the slurry preferably contains copper ionized water.
  • copper ions When copper ions are present in the water content of the slurry when the slurry is poured into a copper tube and brought into contact with copper, the chlorophyll contained in the chlorophyll-containing plant is reduced more efficiently.
  • the copper ion water contained in the slurry preferably contains copper ions at a concentration of 25 ppm or more and 150 ppm or less, more preferably at a concentration of 30 ppm or more and 140 ppm or less, and at a concentration of 40 ppm or more and 130 ppm or less. It is even more preferable, and it is particularly preferable to include it at a concentration of 50 ppm or more and 100 ppm or less.
  • the reduced chlorophyll-containing composition provided by the present invention may be prepared in any form as long as it is a composition containing chlorophyll complexed with copper as described above.
  • a slurry that has been treated for contact with copper can be made into a reduced chlorophyll-containing composition in the form of the slurry, but from the viewpoint of storage stability and distribution, water is removed to bring the slurry into a dry state. It is preferable to prepare.
  • Moisture can be removed by, for example, general-purpose solid-liquid separation means such as filtration, static separation, and centrifugation.
  • the dried product may be prepared into a dried product using vacuum drying such as vacuum belt drying or vacuum drum drying, vacuum freeze drying, or a drying means such as a spray dryer, or if necessary, crushed using a crushing means to form a powder. It may be prepared in.
  • vacuum drying such as vacuum belt drying or vacuum drum drying, vacuum freeze drying, or a drying means such as a spray dryer, or if necessary, crushed using a crushing means to form a powder. It may be prepared in.
  • the slurry treated for contact with copper may be further subjected to oil and fat extraction as shown below to separate the copper-complexed chlorophyll from the plant.
  • chlorophyll is generally compatible with fats and oils such as edible fats and oils, it is prepared in the form of a fats and oils composition containing copper-complexed chlorophyll in the fats and oils by extracting the fats and oils as shown below. can do.
  • the chlorophyll-containing plant after contact with copper is preferably prepared in a dry state, mixed with edible oil and fat to obtain an oil and fat mixture, and further removed from the oil and fat mixture to obtain an oil content of the copper-complexed chlorophyll.
  • the oil and fat composition contained in the above is obtained.
  • the edible oil and fat is not particularly limited and can be appropriately adopted.
  • the edible oil / fat one type may be used alone, or two or more types may be mixed.
  • the iodine value of edible oils and fats 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.
  • the iodine value of the edible oil / fat is preferably 0 or more and 70 or less, and more preferably 0 or more and 50 or less. , More preferably 0 or more and 30 or less.
  • the melting point of the edible oil / fat is not particularly limited and may be appropriately selected depending on the purpose of use, but is preferably 70 ° C. or lower, more preferably 55 ° C. or lower, and further preferably 45 ° C. or lower.
  • the melting point of the edible oil / fat is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, still more preferable. Is 20 ° C. or higher, and even more preferably 30 ° C. or higher.
  • the melting point of the edible fat and oil is preferably 15 ° C. or lower, more preferably 8 ° C. or lower, still more preferably less than 0 ° C.
  • the melting point means a value measured according to the "standard oil and fat analysis test method 2.2.4.2 melting point (rising melting point)" defined by the Japan Oil Chemicals Association.
  • 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, and further preferably 20 ° C. or higher and 130 ° C. or lower. Yes, more preferably 40 ° C. or higher and 110 ° C. or lower, and 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. Less than a minute.
  • the amount of edible oil and fat used in the step of obtaining the oil and fat mixture with the above edible oil and fat is not particularly limited, but is preferably 0.5 part 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. It is more preferably 0.5 parts by mass or more and 40 parts by mass or less, further preferably 0.8 parts by mass or more and 30 parts by mass or less, and further preferably 1 part by mass or more and 25 parts by mass or less.
  • Examples of the step of removing the insoluble matter from the oil / fat mixture with the edible oil / fat include filtration, static separation, centrifugation and the like, and preferably one or two selected from the group consisting of filtration, static separation, and centrifugation. It comprises more than one step, more preferably one or two steps selected from the group consisting of filtration and centrifugation, and 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 fat and oil contained in the fat and oil 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. Is 80% by mass or more and 100% by mass or less, and more preferably 90% by mass or more and 100% by mass or less.
  • a powdered oil / fat composition containing chlorophyll may be prepared. Specifically, since chlorophyll is generally compatible with fats and oils such as edible fats and oils, it is easy to mix with other materials and ingredients when blending into foods and drinks by converting it into powdered fats and oils as shown below. Can be a composition.
  • the powdered oil / fat composition may be prepared by adopting a general preparation method that is widely used. Typically, for example, (1) A step of obtaining a raw material mixture containing at least a chlorophyll-containing plant or an oil / fat extract thereof, an oil content, a water content, and an excipient after the above-mentioned copper contact. (2) a step of emulsifying the raw material mixture to obtain an emulsion, and (3) a step of drying the emulsion. Is preferably included.
  • the oil content of the raw material mixture may be usually 5 parts by mass or more and 80 parts by mass or less, preferably 25 parts by mass or more and 55 parts by mass or less, with respect to 100 parts by mass of the total of the raw material mixture.
  • the water content of the raw material mixture is usually 20 parts by mass or more and 95 parts by mass or less, preferably 40 parts by mass or more and 60 parts by mass or less, based on 100 parts by mass of the total of the raw material mixture. If the above-mentioned chlorophyll-containing plant after copper contact or its oil / fat extract contained in the raw material mixture contains oil, edible oil / fat etc. is required in consideration of the oil content.
  • the oil content may be adjusted by adding it accordingly, and if the chlorophyll-containing plant or its oil / fat extract after copper contact contains water, the water content should be taken into consideration, and further water, etc. May be added as needed to adjust the water content.
  • the raw material mixture is preferably obtained by mixing an aqueous phase raw material containing at least water and an excipient with an oil phase raw material containing at least oil.
  • the above-mentioned chlorophyll-containing plant or oil / fat extract thereof after contact with copper may be contained in the aqueous phase raw material, may be contained in the oil phase raw material, and may be contained in the aqueous phase raw material and the oil phase raw material. It may be contained in both raw materials.
  • the raw material mixture may further contain an emulsifier.
  • the order of adding the emulsifier is not particularly limited, but it is preferable to add the emulsifier to the oil phase raw material and mix it with the aqueous phase raw material to obtain the raw material mixture.
  • the step (2) above may be a general-purpose method, and for example, an emulsifying means such as a homogenizer, a homomixer, a high-pressure emulsifier, a high-pressure homogenizer, or a colloid mill can be used.
  • an emulsifying means such as a homogenizer, a homomixer, a high-pressure emulsifier, a high-pressure homogenizer, or a colloid mill can be used.
  • the above step (3) may be a general-purpose method, and for example, vacuum drying such as vacuum belt drying and vacuum drum drying, vacuum freezing drying, and spray drying using a spray dryer can be used.
  • vacuum drying such as vacuum belt drying and vacuum drum drying, vacuum freezing drying, and spray drying using a spray dryer can be used.
  • edible fats and oils may be added as the oil content of the above raw material mixture as needed.
  • the edible fats and oils that can be used are as described above as those that can be used for fat and oil extraction, and the melting point of the edible fats and oils is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, still more preferably 20 ° C. or higher. Even more preferably, it is 30 ° C. or higher, and the upper limit is not particularly limited, but is, for example, 70 ° C. or lower.
  • the content of the chlorophyll-containing plant or oil / fat extract thereof after copper contact, which is contained in the powdered oil / fat composition, is not particularly limited, but is preferably 5 in terms of the dry mass of the chlorophyll-containing plant. It is by mass% or more and 80% by mass or less, more preferably 10% by mass or more and 60% by mass or less, further preferably 20% by mass or more and 60% by mass or less, and even more preferably 25% by mass or more and 55% by mass or less. It is 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 is not particularly limited, but 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, and more preferably. It is 20% by mass or more and 60% by mass or less, and more preferably 25% by mass or more and 55% by mass or less.
  • the excipient contained in the powdered oil / fat composition is mainly used to form the powdered oil / fat composition by coating the oily component and prevent the oily component from exuding.
  • excipients include starch (starch octenyl succinate, etc.), water candy, powdered candy, corn syrup, sucrose, glucose, maltose, lactose, fructose, galactose.
  • the excipient contained in the powdered oil / fat composition is preferably a saccharide, more preferably one or more selected from the group consisting of octenyl succinate starch, corn syrup, and dextrin, and further preferably corn.
  • 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 contained in the powdered oil / fat composition 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 more and 70% by mass or less. % Or less.
  • a powdered oil / fat composition having good storage stability can be obtained.
  • the emulsifier contained in the powdered oil / fat composition those used when preparing the powdered oil / fat composition can be usually used, and the emulsifier is not particularly limited, but is not particularly limited, for example, polyglycerin fatty acid ester, lecithin, and sucrose fatty acid. It is preferably one or more selected from the group consisting of esters, monoglycerin fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters, and one or two selected from the group consisting of monoglycerin fatty acid esters and sorbitan fatty acid esters. It is more preferably a seed.
  • 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.
  • the powdered oil / fat composition may further contain sodium casein.
  • the powdered oil / fat composition may further contain an auxiliary agent.
  • an auxiliary agent for example, pH regulators such as dipotassium hydrogen phosphate, dipotassium sulfate, sodium citrate; antioxidants such as tocopherol; sweeteners other than the above excipients; stabilizers; fragrances; colorants; calcium carbonate, titanium dioxide And so on.
  • the reduced chlorophyll-containing composition provided by the present invention is not particularly limited, but can be suitably used as a food material for blending in foods and drinks.
  • the food and drink include confectionery (Japanese confectionery such as bun, dorayaki, sheep rice, and kudzu mochi, baked confectionery such as cookies, rusks, and senbei, Western confectionery such as madeleine, balmkuchen, chiffon cake, pudding, and chocolate), and cream. Cookies (compound cream, vegetable cream, etc.), beverages (matcha ole, etc.), soups (spinch soup, etc.), sauces (pasta sauce, etc.), etc., preferably from confectionery, beverages, and soups. One selected, more preferably one selected from cookies, madeleines, beverages, and soups.
  • the method for adding the reduced chlorophyll-containing composition provided by the present invention to foods and drinks is not particularly limited.
  • it may be added when preparing a dough such as a cookie, or it may be added or blended in the form of shortening, margarine, powdered oil / fat composition or the like.
  • Matcha The following matcha was used.
  • Matcha A Product name "Uji no Hana” (manufactured by Honjien Co., Ltd.), Chlorophyll content: 7650% by mass ppm
  • Matcha B Commercial use (manufactured by Kayamaen Co., Ltd.), Chlorophyll content: 6802 mass ppm
  • Copper ion water having a predetermined copper ion concentration was prepared. Specifically, copper ion water was prepared using a copper ion water maker (trade name “Copper Shimasho”, manufactured by Longreach Co., Ltd.), and the copper ion concentration of the obtained copper ion water was determined by copper ion. Measurement was performed using a concentration measurement kit (trade name "Ponal Kit”, Fuji Film Wako Pure Chemical Industries, Ltd.).
  • a copper tube distribution circulation device having the configuration shown in FIG. 1 was prepared. Specifically, the copper pipe flow circulation device 10 connects the tank 1 in which the slurry is stored and the outlet 11 and the inlet 12 provided in the tank 1 to form a flow path of the slurry. 2 and a pump 3 for circulating the slurry stored in the tank 1 along the pipe path 2, and at least a part of the pipe path 2 is formed of a copper pipe 21 whose inner surface is made of copper at least. There is.
  • the slurry circulates in the pipe path 2 and circulates in the copper pipe 21, it is made possible to come into contact with the copper exposed on the inner surface of the copper pipe 21.
  • a stirrer 4 is arranged in the tank 1 so that the slurry stored in the tank 1 can be agitated by the rotation of the stirring blade 41.
  • a heating means 5 for heating at least a portion of the pipe path 2 formed by the copper pipe 21 is provided.
  • the heating means 5 may be, for example, an oil bath or the like.
  • (B. Copper ionized water) Matcha A and copper ionized water were mixed so as to have a mass ratio of 1: 9 (total 100 g), placed in a glass vial, and heated at 85 ° C. for 120 minutes.
  • the copper ion concentration of the copper ion water was 83 ppm, 150 ppm, and 300 ppm, respectively. In the case of 300 ppm, it was carried out in the presence of 1% citric acid in order to solubilize copper ions.
  • the color of the slurry after the treatment by the contact method with each copper was visually evaluated.
  • the explanation of each symbol in the table is as follows. ⁇ : The treated slurry has a green color equal to or higher than that of the untreated slurry. ⁇ : The treated slurry has a yellowish green color, but there is no problem as a product. ⁇ : The treated slurry has an ocher color. There is a problem as a product
  • Table 1 summarizes the results for comparing copper tube treatment and copper ion treatment.
  • Table 2 summarizes the results for comparing copper tube treatment and copper ball treatment.
  • the chlorophyll contained in the chlorophyll-containing plant is effectively complexed with copper simply by flowing the slurry containing the chlorophyll-containing plant into a copper tube and bringing it into contact with copper. Became clear. Further, in the visual evaluation of the color, a green color equal to or higher than that of the treatment with copper ionized water was obtained by the method of flowing it through a copper tube and bringing it into contact with copper.
  • ⁇ Test Example 2> A slurry of Matcha A was prepared in the same manner as in Test Example 1 except that the conditions shown in Table 3 were changed, and the slurry was subjected to a copper tube distribution circulation device. I checked if I would receive it.
  • ⁇ Test Example 4> A slurry of Matcha B was prepared in the same manner as in Test Example 1 except that the conditions shown in Table 5 were changed, and the slurry was applied to a copper tube distribution circulation device, and how the reducing effect was affected by the concentration condition of the slurry. I checked if I would receive it.
  • the copper complexation of chlorophyll contained in matcha occurs in the range of the matcha concentration of 5% or more and 10% or less as the concentration condition of the slurry through which the copper tube flows. ..
  • the absorbance peak was not detected at 660 nm at the treatment time of 60 minutes, and the absorbance peak was detected at 660 nm after the treatment for 120 minutes.
  • the slurry after the treatment showed a yellowish green color at the matcha concentration of 5%, but the color tone was not a problem as a product, and at the matcha concentrations of 7% and 10%, the treated slurry had a yellowish green color.
  • the slurry had a green color equal to or higher than that of the slurry before treatment.
  • ⁇ Test Example 5> The conditions for adding water (copper ion concentration) for preparing the matcha slurry were prepared in the same manner as in Test Example 1 except that the conditions shown in Table 6 were changed, and the slurry was prepared and used in a copper tube distribution circulation device. We investigated how the reducing effect is affected by.
  • the hydration condition (copper ion concentration) for preparing the matcha slurry is the chlorophyll contained in the matcha by flowing it into a copper tube within the range of the copper ion concentration of 30 ppm or more and 120 ppm or less. It has been clarified that the efficiency of the copper complexation of the above can be further increased.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une technique pour empêcher un corps végétal tel qu'un thé vert en poudre de perdre sa couleur verte.　Une bouillie qui contient un corps végétal contenant de la chlorophylle est introduite dans un tuyau en cuivre, le corps végétal étant un fluide dans la bouillie. Grâce à ce qui précède, le corps végétal vient en contact avec le cuivre exposé sur la surface interne du tuyau en cuivre, ce qui réduit ainsi la chlorophylle du corps végétal contenant de la chlorophylle. La composition contenant de la chlorophylle réduite ainsi obtenue de manière stable présente une couleur verte, grâce à la liaison de coordination entre le cuivre et le centre du cycle tétrapyrrole de la chlorophylle. De cette manière, grâce à cette configuration, la perte de couleur d'un corps végétal contenant de la chlorophylle peut être empêchée.
PCT/JP2021/033913 2020-09-29 2021-09-15 Procédé pour produire une composition contenant de la chlorophylle réduite, et procédé pour empêcher un corps végétal contenant de la chlorophylle de perdre de la couleur WO2022070919A1 (fr)

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000041622A (ja) * 1998-08-03 2000-02-15 Maruzen Pharmaceut Co Ltd クロロフィルの分解防止剤およびクロロフィル含有食品の退色防止法
JP2005333862A (ja) * 2004-05-26 2005-12-08 Meiji Milk Prod Co Ltd 緑色度の高い不発酵茶および緑色度の高い不発酵茶の製造方法
JP2009060807A (ja) * 2007-09-04 2009-03-26 Kurorera Kogyo Kk 新規クロレラ及びその製造方法並びにそのクロレラを含有する健康食品
JP2009078367A (ja) * 2007-09-25 2009-04-16 Yoshio Sugino 緑葉の還元方法
JP2010011835A (ja) * 2008-07-04 2010-01-21 Koumura Techno:Kk 緑色茶ペースト及び緑色茶飲料の製造方法
JP2010268714A (ja) * 2009-05-20 2010-12-02 Sama Creation Co Ltd 緑色発色を鮮明に維持した液状加工食品
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。
JP2020137455A (ja) * 2019-02-28 2020-09-03 株式会社 伊藤園 長期間緑色を保持可能な容器詰青汁飲料
WO2021020183A1 (fr) * 2019-07-31 2021-02-04 株式会社Ｊ－オイルミルズ Procédé de fabrication d'extrait de plante à teneur en chlorophylle

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000041622A (ja) * 1998-08-03 2000-02-15 Maruzen Pharmaceut Co Ltd クロロフィルの分解防止剤およびクロロフィル含有食品の退色防止法
JP2005333862A (ja) * 2004-05-26 2005-12-08 Meiji Milk Prod Co Ltd 緑色度の高い不発酵茶および緑色度の高い不発酵茶の製造方法
JP2009060807A (ja) * 2007-09-04 2009-03-26 Kurorera Kogyo Kk 新規クロレラ及びその製造方法並びにそのクロレラを含有する健康食品
JP2009078367A (ja) * 2007-09-25 2009-04-16 Yoshio Sugino 緑葉の還元方法
JP2010011835A (ja) * 2008-07-04 2010-01-21 Koumura Techno:Kk 緑色茶ペースト及び緑色茶飲料の製造方法
JP2010268714A (ja) * 2009-05-20 2010-12-02 Sama Creation Co Ltd 緑色発色を鮮明に維持した液状加工食品
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。
JP2020137455A (ja) * 2019-02-28 2020-09-03 株式会社 伊藤園 長期間緑色を保持可能な容器詰青汁飲料
WO2021020183A1 (fr) * 2019-07-31 2021-02-04 株式会社Ｊ－オイルミルズ Procédé de fabrication d'extrait de plante à teneur en chlorophylle

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