JP2019201629A - Solid material - Google Patents

Abstract

An object of the present invention is a solid material containing new young barley leaves, which is different from the conventional powdered food of melted and drinkable type, and has a stronger original texture and flavor than the conventional products. It is to provide a product that can be felt and is easy to take. SOLUTION: By forming barley young leaves into granules of a specific size, there is an appropriate texture, and it is possible to obtain a solid material which allows the original texture and flavor of the barley young leaves to be felt more and which is also easy to take. This has led to the completion of the present invention. That is, the barley young leaf-containing granulated product is characterized by having a median diameter of 350 μm or more and 5000 μm or less. [Selection diagram] None

Description

  The present invention relates to a granulated product containing barley young leaves and can be used in the food field.

In recent years, an increasing number of consumers want to consume a lot of vegetables for health reasons. Among the vegetables, especially young barley leaves are rich in vitamins, minerals and dietary fiber, have antihypertensive effect, adsorption of harmful substances, improvement of intestinal environment, suppression of cholesterol absorption, prevention of rapid increase in postprandial blood glucose level, superoxide dismutase (SOD) ) Is known to have an effect of activating (Patent Document 1). For this reason, commercial products that can be easily ingested for their nutritional value are popular and accepted by many consumers. As commercially available products containing young barley leaves that have been marketed so far, powdered foods and tablets that are melted and drinkable are known. In order to ingest these types of powdered foods and tablets that can be dissolved and consumed, it is necessary to prepare beverages such as water and hot water. In addition, since it was ingested as a beverage, it was difficult to feel the material feeling and flavor such as the original blue odor of barley young leaves, unique bitterness and aroma.
Recently, a chewable type product having a tablet diameter of about 10 mm is commercially available. However, in the case of such a chewable tablet, it is necessary to devise a technique that balances the disintegration property in the oral cavity with the hardness of the tablet that can withstand manufacturing and transportation.
Until now, it has not been known about a granulated product containing young barley leaves having a median diameter of 350 μm or more and 5000 μm or less.

JP 2002-51753 A.

  An object of the present invention is to provide a solid material containing new barley young leaves, which is different from conventional powdered and drinkable and large size chewable foods.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have a moderate texture by making the barley young leaves a granulated product of a specific size, and feel the original texture and flavor of the barley young leaves. The present invention has been completed by finding that a solid material that can be obtained and that can be taken well can be obtained.

The aspect of the present invention obtained by such knowledge is as follows:
(1) A barley young leaf-containing granulated product, wherein the median diameter is 350 μm or more and 5000 μm or less,
(2) The granulated product according to (1), which is a food,
(3) The granulated product according to (1) or (2), which can be eaten as it is,
(4) A method for producing a granulated product according to any one of (1) to (3), which is produced by a wet granulation method or a dry granulation method,
It is.

  According to the present invention, a barley young leaf-containing granulated product having an appropriate texture and capable of feeling the texture and flavor inherent to the young barley leaf is obtained. Moreover, when it is included in the mouth, a granulated product containing young barley leaves having good pourability and no prickling or dryness is obtained.

  The granulated product of the present invention is a granulated product containing barley young leaves. The barley young leaf-containing granulated product has a median diameter of 350 μm or more, preferably 460 μm or more. The upper limit is preferably 5000 μm or less. When the granulated product of the present invention is produced by a wet granulation method, the more preferable upper limit of the median diameter is 4000 μm or less, more preferably 3300 μm or less, further preferably 2000 μm or less, and further preferably 1300 μm or less. Most preferably, it is 750 μm or less. Moreover, when manufacturing through the process of tableting or compressing, a more preferable median diameter is 1500-5000 micrometers, More preferably, it is 2000-4500 micrometers, Most preferably, it is 2500-4000 micrometers. By using a granulated product of this size, it is possible to eat without water, feel a proper crunch, and feel the original texture and flavor of young barley leaves. Furthermore, the ingestion property without skinnyness and dryness is also good. When the median diameter of the granulated product is less than 350 μm, the effect of the present invention cannot be sufficiently exhibited. Moreover, since it will become difficult to manufacture a granulated material itself when it exceeds 5000 micrometers, it is not preferable.

  Here, the median diameter is a particle diameter at which the cumulative frequency is exactly 50%. Specifically, sampled particles (for example, 5 g) are placed on a stacked sieve, classified by applying vibration for a certain time (for example, 3 minutes), and the mass remaining on each sieve is measured. A value obtained by multiplying each mass by the median value of the particle size classification between the sieves calculated in advance and dividing the sum by the total mass (5 g) is calculated. The median diameter is automatically calculated by using a commercially available measuring machine such as a robot shifter (Seishin Corporation).

  The barley young leaves of the present invention are not particularly limited, and commonly available barley young leaves powder and the like can be used. The content of the young barley leaf of the present invention is usually 0.01 to 90% with respect to the total amount of the granulated product of the present invention, but 5 to 80% is preferable and more preferable content in terms of the effect of the present invention. Is from 5 to 70%.

  In the granulated product of the present invention, as other components, sugar (sugar, glucose, fructose, isomerized sugar, reduced syrup, maltitol, sorbitol, palatinit, erythritol, oligosaccharide, etc.), salts (salt, etc.), sweetener (Aspartame, acesulfame potassium, sucralose, advantame, neotame, psicose, etc.), acidulants (citric acid, malic acid, tartaric acid, fumaric acid, ascorbic acid, phosphoric acid, etc.), fragrances, coloring agents, preservatives, minerals, Vitamins, amino acids and salts thereof, herbal medicines, herbal extracts, lactic acid bacteria, caffeine, royal jelly, celluloses, dietary fibers (such as indigestible dextrin), guar gum and the like are appropriately blended within a range not impairing the effects of the present invention. be able to. When eating without water, the content of sodium chloride is preferably 0.01 to 10%, more preferably 0.05 to 5 in terms of being able to feel the original texture and flavor of young barley leaves. %, Most preferably 0.1-1%. Moreover, it is preferable to mix | blend a reduced maltose syrup from the surface that a more appropriate crunch can be felt. The content of the reduced maltose starch candy is preferably 5 to 75%, more preferably 10 to 65%, and most preferably 20 to 60% with respect to the total amount of the granulated product of the present invention.

  The granulated product of the present invention is obtained by classification with a sieve after granulation. As the granulation method, a conventionally performed method can be used without particular limitation, and examples thereof include a wet granulation method and a dry granulation method. Examples of the wet granulation method include a fluidized bed granulation method, an agitation granulation method, a kneading granulation method, a tumbling granulation method, and a molten solvent method, and the dry granulation method includes a direct tableting method. The slag method of obtaining granules by making slag tablets by tableting and crushing the slag tablets, the roller compactor method, etc. are mentioned, but the granulated product containing the barley young leaves of the present invention is It is preferable to manufacture by the fluidized-bed granulation method and the stirring granulation method from the characteristic that it is highly fibrous. Examples of the granulation solvent include water, alcohols such as ethanol, and mixed solvents thereof. In the granulation solvent, viscous raw materials such as dextrin, resistant digestive dextrin, guar gum, starch, thickening polysaccharides are used as appropriate. May be added. As a drying method of the granulated product, a commonly used method can be used without any particular limitation. For example, methods such as fluidized bed drying, shelf drying, and vacuum drying can be used. In the case of fluidized bed drying, for example, it may be dried at a temperature of 60 to 90 ° C. for 0.5 to 5 hours using a fluidized bed granulator. Moreover, in the case of shelf drying, it is good to dry at the temperature of 60-90 degreeC for 0.5 to 5 hours.

  In the classification step, a conventional classification method can be used without any particular limitation, and the obtained granulated product is granulated so that the median diameter becomes 350 μm to 5000 μm using, for example, a vibration sieve machine or a cutter mill. Just classify things.

  The granulated product containing young barley leaves of the present invention does not need to be dissolved in beverages such as water and hot water at the time of eating, and can be sprinkled on foods such as rice, salad, yogurt, etc. You can eat as it is. Even if the barley young leaf-containing granule of the present invention is sprinkled on food and eaten, it can feel an appropriate texture without impairing the texture, and can feel the texture and flavor of the barley young leaf.

  The barley leaf-containing granulated product of the present invention can be provided as a general food, health food, supplement, food for specified health use, and the like. Moreover, there is no restriction | limiting in particular as a packaging form of a product, For example, when this invention is a foodstuff, a 1-5g barley young leaf containing granulated product is a three-way seal | sticker per unit of intake. Forms packaged in sachets or stick sachets, or ingestion units, and forms such as 30-1000 g of barley young leaf-containing granulated pouch bag, preferably 1-5 g of barley young leaf contained A granulated product or tablet is packaged in a three-way seal sachet or stick sachet in a single intake unit.

(Comparative Example 1)
Each raw material was weighed and mixed so as to have the composition shown in Table 1.

(Comparative Example 2)
After weighing each raw material so as to have the composition shown in Table 1, barley young leaf powder (Sheco Co., Ltd., Kyushu barley leaf powder) and reduced maltose starch syrup were mixed to obtain a granulating powder. The granulating powder was charged into a fluidized bed granulator, and fluidized bed granulation was carried out while spraying a granulating solution (dissolved dextrin in purified water to give a 20% dextrin aqueous solution). The granulated product obtained by drying at an air supply temperature of 80 ° C. with the fluidized bed granulator was sieved with 14M (1180 μm) to obtain a granulated product that passed through 14M.

(Comparative Example 3)
The granulated product obtained in Comparative Example 2 was sieved at 60M (250 μm) to obtain a granulated product that passed through 60M.

Example 1
When the granulated product obtained in Comparative Example 2 was sieved at 60M, the granulated product remaining on the sieve was obtained.

(Example 2)
The granulated product obtained in Comparative Example 2 was sieved with 42M (355 μm) to obtain a granulated product remaining on the 42M sieve.

Example 3
After weighing each raw material so as to have the composition shown in Table 1, barley young leaf powder, reduced maltose starch syrup and dextrin were mixed to obtain a granulating powder. The granulating powder was charged into a stirring granulator, and stirring granulation was performed while adding water. Drying was performed at an air supply temperature of 80 ° C., and the resulting granulated product was sieved with 8.6M (2000 μm) to obtain a granulated product that passed through 8.6M.

Example 4
The granulated product obtained in Example 3 was sieved with 18M (850 μm) to obtain a granulated product remaining on the 18M sieve.

(Example 5)
After weighing each raw material so as to have the composition shown in Table 1, barley young leaf powder, reduced maltose starch syrup and dextrin were mixed to obtain a granulating powder. The granulating powder was charged into a mortar and kneaded while adding water. After about 2 hours of shelf drying at 80 ° C., the obtained granulated product was sieved with 22M (710 μm) to obtain a granulated product that passed through 22M.

(Example 6)
Each raw material was weighed so as to have the composition shown in Table 2, and then barley young leaf powder, reduced maltose starch syrup, indigestible dextrin and lactic acid bacteria powder were mixed to obtain a granulating powder. The granulating powder is charged into a fluidized bed granulator, and fluidized bed granulation is performed while spraying a granulating solution (dissolved dextrin and guar gum dissolved in purified water). It was dried at 0 ° C. to obtain a granulated product. The obtained granulated product was sieved with 12M (1400 μm) to obtain a granulated product that passed through 12M. A barley young leaf in which 1.5 g of the resulting granulated product is filled into one aluminum packaging bag using a stick packaging machine, so that 1.5 g can be ingested in one bag. The contained food was obtained.

(Example 7)
Each raw material was weighed and mixed so as to have the composition shown in Table 1. Using a single tableting machine, it was compressed to a diameter of 3 mm and about 35 mg to obtain granules.

<Test Example 1>
The particle size distribution of the granules obtained in Examples 1 to 7 and Comparative Examples 1 to 3 was measured with a robot shifter (manufactured by Seishin Enterprise), and the median diameter was determined.

<Test Example 2>
The tap density of the granulated material manufactured in Examples 1-6 and Comparative Examples 1-3 was measured. The tap density is an increased bulk density obtained after mechanically tapping a container containing a powder sample, and can be determined by the method described in the 17th revision Japanese Pharmacopoeia. The tap density of the present invention is as follows. B. Using a D powder characteristic measuring instrument (example: Model AB-72, manufactured by Tsutsui Rikagaku Co., Ltd.), a granule containing young barley leaves is filled into a 100 mL dedicated container, and the tapping time is 180 seconds and the number of tappings is 180. After tapping the container under conditions and solidifying by impact, the excess barley leaf-containing granulated product at the top of the container is scraped off, and each mass value measured in the following equation 1 is substituted. .

  The results of the median diameter and tap density of the granulated products produced in Examples and Comparative Examples are shown in Tables 3-5. The tap density ranged from 0.35 g / mL to 0.80 g / mL.

<Test Example 3>
About 1.5 g of samples of Comparative Examples 1 to 3 and Examples 1 to 7 were included in the mouth, and evaluation was performed as shown in Table 6 by three panelists. There were four evaluation items: the texture of the young barley leaves (blue smell, bitterness, fragrance, etc. of the barley young leaves), the crunchy texture (crisp texture), the mouthfeel of the mouth, and the tingling sensation. In addition, although the non-granulated powder of Comparative Example 1 feels somewhat like the texture of young barley leaves, it does not have a chewy texture and has a strong feeling of being dry when contained in the mouth, which is not suitable for eating as it is. It was a thing. The results are as shown in Tables 9 and 10.

  For each evaluation item, the total score of the three panelists was divided by 3, and the value rounded to the first decimal place was taken as the average value. The evaluation items “material feel of young barley leaves” and “tooth response” are shown in Table 7 based on the average value, and the evaluation items “feeling of dryness in mouth” and “feeling tingling” are shown in Table 8.

  Compared to Comparative Example 1, the granulated product of the present invention has a crunchy texture, and can feel the texture and flavor of young barley leaves. .

    According to the present invention, it is possible to provide a barley young leaf-containing food having a new texture different from the conventional one.

Claims (4)

A granulated product containing young barley leaves having a median diameter of 350 μm or more and 5000 μm or less. The granulated product according to claim 1, which is a food product. The granulated product according to claim 1 or 2, which can be eaten as it is. The method for producing a granulated product according to any one of claims 1 to 3, which is produced by a wet granulation method or a dry granulation method.