JP2010130970A - Green juice powder with good dispersibility in hot water, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing green juice powder with good dispersibility in hot water, including no addition of a food material having an effect of preventing coagulation and precipitation, and no homogenizing treatment. <P>SOLUTION: The method for producing the green juice powder with good dispersibility in hot water includes: dry treating squeezed green juice followed by dissolving again; and drying the product again by (i) subjecting to treatment including spray-drying, or (ii) subjecting to heat treatment and freeze-drying treatment. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a green juice powder having good hot water dispersibility and a method for producing the same.

  In modern society, the intake of meat has increased significantly due to the westernization of food, and the decrease in the intake of vegetables has become prominent. In the “Nutrition and dietary life” field of “Health Japan 21”, a national health promotion campaign that will continue until 2012, the goal is to “increase the average daily intake of vegetables by adults”. There is no need to discuss the importance of doing it again. On the other hand, although it is known that the intake of vegetables is important for health maintenance, it is difficult to take vegetables at present, and green juice is developed to take vegetables easily in view of such a situation.

  There are various methods for making green juice, but it can be roughly divided into a method of pulverizing the whole raw material and a method of squeezing the raw material. The method of crushing the whole raw material has the advantage that it can be processed into a green juice as a whole, but on the other hand, because there are insoluble components such as dietary fiber, there are disadvantages such as feeling rough and causing precipitation. . As a method for eliminating this disadvantage, there is a method called squeezing that is processed into green juice while removing insoluble portions. If the method of squeezing is used, the insoluble fiber content and the like are removed as squeezed koji, so that it is possible to produce a green juice that is smooth to the touch and hardly precipitates.

  The green juice produced by the method of squeezing is used for drinking as it is, and is also subjected to freezing and pulverization in order to improve the storage stability. The frozen product is thawed and then used for drinking, while the powdered product is dissolved in water and used. However, when powdered green juice is dissolved in warm water such as hot water, many agglomerate and precipitate due to heat, and the appearance and mouthfeel are unsuitable. The cause is considered to be that a heat-coagulating substance such as protein contained in the green juice produces aggregation / precipitation due to the heat of hot water. On the other hand, there is a high need to drink Aojiru hot, and if powdered Aojiru can be dissolved in hot water, it can be drunk easily even in the winter when you want to drink hot foods, and various processed foods As a raw material, the use is expanded and the convenience is drastically improved.

  Various studies have been conducted so far to prevent heat aggregation and precipitation. As a method for adding a food material having an effect of preventing aggregation / precipitation, for example, Patent Document 1 discloses a vegetable juice characterized by being obtained by mixing vegetable juice and an emulsified aqueous solution. Patent Document 2 discloses a stable green juice powder composition comprising the solid content of squeezed juice of leaves and stems of edible green leaf plants and cyclic dextrin. Patent Document 3 discloses a dispersion-stabilized composition for heat-treated food that contains fermented cellulose and carboxymethylcellulose alkali salts. However, the method of adding food ingredients that have the effect of preventing aggregation and precipitation uses food additives such as emulsifiers and cyclic dextrins as raw materials, and there still remains a problem that it is difficult for consumers with natural tastes to accept them. Existed.

  Moreover, as a method for preventing aggregation / precipitation without adding a food material having an effect of preventing aggregation / precipitation, for example, in Patent Document 4, soy milk, vegetables, and a seasoning containing salt are used as a base material. A liquid food is obtained, and the obtained soymilk liquid food is heated at a high temperature of 105 to 155 ° C., and is homogenized simultaneously with the high temperature heating or after the high temperature heating. Disclosed is a method for producing a soymilk liquid food product that does not generate aggregates. Moreover, in patent document 5, in manufacturing the drink containing the ginseng soup containing pulp quality, after heating the said ginseng soup to 50 degreeC or more, it homogenizes, The manufacturing method of the ginseng soup containing drink characterized by the above-mentioned. Is disclosed. However, in order to realize these manufacturing methods, there is a problem that a special homogenizing apparatus is required separately.

JP 2000-166521 A JP-A 1-281066 JP-A-11-178516 JP 59-227261 A JP-A 64-23880

  As described above, when obtaining a squeezed juice having good water dispersibility from plants, there are disadvantageous problems in the method of adding a food material having an effect of preventing aggregation and precipitation and the method including a homogenization treatment.

  Accordingly, an object of the present invention is to provide a method for producing a green juice powder having good hot water dispersibility, which does not include addition of a food material having an effect of preventing aggregation / precipitation and homogenization treatment.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention, after drying the squeezed green juice, dissolving it again and then subjecting it to a specific drying process, when dissolved in hot water It has been found that a green juice powder having greatly improved dispersibility can be produced, and the present invention has been completed.

That is, the present invention includes the following features.
(1) After the squeezed green juice is dried, it is dissolved again in the solvent, and then (i) subjected to treatment including spray drying, or (ii) subjected to heat treatment and lyophilization treatment, A method for producing green juice powder having good hot water dispersibility, including drying.
(2) The method according to (1) above, wherein the heating temperature is 70 ° C. or higher.
(3) The method according to (1) or (2) above, wherein the raw material of the green juice is barley young leaves.
(4) A green juice powder having good hot water dispersibility, produced by the method according to any one of (1) to (3) above.

  According to the present invention, it is possible to easily and inexpensively produce a green juice powder that does not contain food additives and has good hot water dispersibility.

  The present invention is a method for producing a green juice powder with good hot water dispersibility (hereinafter simply referred to as the method of the present invention). The term “good hot water dispersibility” described herein refers to maintaining a uniform green color of green juice for at least 5 minutes when dissolved in a drinking solvent at 90 ° C. or higher.

  In the method of the present invention, the squeezed green juice is dried and then dissolved again, and then subjected to (i) treatment including spray drying, or (ii) heat treatment and freeze-drying treatment. Includes drying again.

  In the present invention, it is not necessary to use a special technique for the squeezing treatment from the starting material and the subsequent drying treatment, and can be carried out by a technique common to those skilled in the art.

  In the present invention, any starting material may be used as long as it can be used as a green juice raw material, but radish, broccoli, cauliflower, cabbage, cabbage, Chinese cabbage, turnip, wasabi, Taisai, Mizuna Cruciferous plants such as sugkina, komatsuna, mustard vegetable, kale, young barley, rice, wheat, oats, rye, millet, millet, millet, corn, etc., tomorrow, seri, carrot, celery, etc. Asteraceae plants, asteraceae plants such as mugwort and spring chrysanthemum, red crustaceae plants such as spinach and chard, convolvulaceae plants such as sweet potato and wild rhinoceros, and rush family plants such as rush. It is preferable to use barley young leaves as a green juice raw material.

  For example, the squeezing treatment can be performed using a squeezing machine that is generally used after washing the green juice raw material, and performing shredding or pulverization treatment as necessary. The squeezer is not limited to this, but for example, a screw press, a filter press, a pulper, a decanter, etc., which are usually used for squeezing in the food and beverage field can be used in appropriate combination. .

  The drying treatment can be any method commonly used by those skilled in the art, such as hot air drying, freeze drying, and spray drying. In particular, spray drying is preferable as a method for drying a squeezed juice squeezed as described above, because alteration due to heat is smaller than that of hot air drying and drying time is shorter than that of freeze drying.

  Moreover, you may sterilize before drying. For example, any method usually used by those skilled in the art, such as heat sterilization and high-pressure sterilization, can be used.

  In the method of the present invention, the green juice powder dried as described above is dissolved again in a solvent. The solvent for dissolving the green juice powder may be any solvent as long as it does not adversely affect the subsequent drying step, and is preferably water or a mixture of water and alcohol. There is no restriction | limiting in particular about the input amount of the dried green juice powder with respect to the weight of water, What kind of ratio may be sufficient as long as it is the conditions which can melt | dissolve uniformly. Moreover, there is no restriction | limiting in particular about the method to melt | dissolve, What kind of method may be sufficient if it is a method which can melt | dissolve uniformly.

Subsequently, the green juice redissolved as described above is subjected to the second drying treatment defined in (i) or (ii) above.
The drying process (i) is a process including spray drying. “Processing including spray drying” is intended to include processing appropriately combined with drying processing other than spray drying, heat treatment, and the like. When spray drying is performed in combination with heat treatment, the heat treatment is performed before spray drying. The temperature and heating time of the heat treatment are not particularly limited, and can be performed, for example, in the range of 50 to 130 ° C. and 1 second to 30 minutes, respectively. The spray-drying process used here may be performed by a method generally used by those skilled in the art. For example, it may be performed by a spray dryer (for example, manufactured by Sanyo Co., Ltd.) capable of performing a conventional spray-drying process.

  The drying process (ii) is a process including a heating process and a freeze-drying process. The order of the heat treatment and the freeze-drying process is the order of the heat treatment and the freeze-drying process. The heating temperature in this drying treatment is 70 ° C. or higher, preferably 90 ° C. or higher. The upper limit of the heating temperature is not particularly limited as long as there is no deterioration in quality due to exposure of the product to a high temperature or mechanical restrictions such as a heater. The heating time is not particularly limited as long as there is no deterioration in quality due to exposure of the product to long-time heating conditions or mechanical restrictions such as a heater, but it can be set to, for example, 1 second to 30 minutes. The freeze-drying process used here may be performed by a method generally used by those skilled in the art. For example, it may be performed by a freeze dryer (for example, manufactured by Tytec Co., Ltd.) capable of a conventional freeze-drying process.

  Further, a sterilization treatment may be performed before the drying treatment (i) or (ii). As the sterilization treatment, any method usually used by a trader, such as heat sterilization and high-pressure sterilization, can be used.

  The green juice powder produced as described above has good hot water dispersibility, and can be widely used as a raw material for hot drinking and various processed foods. The green juice powder produced by the method of the present invention may be characterized in that it does not contain food additives such as emulsifier, cyclic dextrin, gum arabic, guar gum, locust bean gum, tara gum, pectin, fermented cellulose, carboxymethylcellulose and the like. it can.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely using an Example, this invention is not limited to these Examples.

[Example 1] Preparation of green juice with good hot water dispersibility which was dissolved again and dried Barley young leaves were washed with water, ground and squeezed, and then the juice was concentrated and spray-dried. The obtained powder was redissolved in water, heated to 130 ° C. and spray-dried again.
(Evaluation of hot water dispersibility of green juice)
4 g of the obtained powder was dissolved in 100 ml of boiling hot water, transferred to a 100 ml graduated cylinder, and allowed to stand for 5 minutes to observe the state. The results are shown in Table 1. In addition, the evaluation criteria of the hot water dispersion state were as follows.
<Evaluation criteria for hot water dispersibility>
◎: The solution is uniformly dispersed as a whole and the liquid is green. ○: The liquid is green with some precipitation / aggregation. △; The liquid is green with precipitation / aggregation. ×: Green precipitation / aggregation and brown liquid Isolated on

[Example 2] Examination of heating conditions after re-dissolution After washing barley young leaves with water, pulverizing and squeezing them, the juice was concentrated and spray-dried. After the obtained powder was redissolved in water, it was spray-dried by heating at 50 ° C., heating at 70 ° C., heating at 90 ° C., heating at 130 ° C. or non-heating. Moreover, after redissolving the obtained powder in water, 70 degreeC heating and 90 degreeC heat processing were performed, and the freeze-drying process was performed. 4 g of the obtained powder was dissolved in 100 ml of boiling hot water, transferred to a 100 ml graduated cylinder, and allowed to stand for 5 minutes to observe the state. The results are shown in Table 2. The evaluation criteria for the hot water dispersion state are the same as in Example 1.

[Comparative example]
1. Trial manufacture of green juice which does not perform the process of drying after dissolving again Barley young leaves were washed with water, ground and squeezed, then the juice was concentrated and spray-dried. 4 g of the obtained powder was dissolved in 100 ml of boiling hot water, transferred to a 100 ml graduated cylinder, and allowed to stand for 5 minutes to observe the state.
2. Trial manufacture of green juice which was dissolved again and then heat-treated or heat-treated at 50 ° C. and freeze-dried. Barley young leaves were washed with water, ground and squeezed, and then the juice was concentrated and spray-dried. The obtained powder was redissolved in water, and then heated or non-heated at 50 ° C. and lyophilized. 4 g of the obtained powder was dissolved in 100 ml of boiling hot water, transferred to a 100 ml graduated cylinder, and allowed to stand for 5 minutes to observe the state.
The results are shown in Tables 1 and 2.

Claims (4)

  After the dried green juice is dried, it is dissolved again in the solvent, and then dried again by (i) subjecting it to treatment including spray drying, or (ii) subjecting it to heat treatment and freeze-drying treatment. A method for producing green juice powder having good hot water dispersibility.   2. The method according to claim 1, wherein the heating temperature is 70 ° C. or higher.   The method according to claim 1 or 2, wherein the raw material of the green juice is barley young leaves.   A green juice powder having good hot water dispersibility, produced by the method according to any one of claims 1 to 3.