JP5892451B1 - Method for producing a food and drink composition for green juice - Google Patents
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Abstract
【課題】コラーゲンと大麦の茎葉とを含有する青汁用の飲食用組成物において、青汁用の飲食用組成物の本来の味を維持しながらコラーゲンの臭いを効果的に低減させることができる青汁用の飲食用組成物の製造方法を提供する。【解決手段】本発明は、コラーゲンと、大麦の茎及び／又は葉とを含有する青汁用の飲食用組成物の製造方法であって、コラーゲン粉末と、大麦の茎及び／又は葉の粉末とを含有する原料粉末を、温度が４５℃以上１２０℃以下であり且つ風量が２５ｍ3／分以上５５ｍ3／分未満である熱風と接触させる、青汁用の飲食用組成物の製造方法を提供する。【選択図】なしA food and drink composition for a green juice containing collagen and barley foliage can effectively reduce the smell of collagen while maintaining the original taste of the food and drink composition for green juice. A method for producing a composition for eating and drinking green juice is provided. The present invention relates to a method for producing a food and drink composition for a green juice containing collagen and barley stems and / or leaves, the collagen powder and barley stems and / or leaves powder. The method for producing a food and drink composition for green juice is provided in which the raw material powder containing the above is contacted with hot air having a temperature of 45 ° C. or more and 120 ° C. or less and an air volume of 25 m 3 / min or more and less than 55 m 3 / min. . [Selection figure] None
Description
本発明は、青汁用の飲食用組成物の製造方法に関する。 The present invention relates to a method for producing a food and drink composition for green juice.
青汁用の飲食用組成物は、植物の緑葉を含む、乾燥粉末や搾汁粉末等の様々な加工物とした製品であり、簡易に野菜成分を摂取できる健康食品として利用されている。中でも、大麦の茎及び／又は葉（以下「茎葉」という）を含む青汁用の飲食用組成物は、大麦の茎葉のビタミン類、ミネラル類、食物繊維、アミノ酸、葉緑素、ＳＯＤ酵素等を容易に摂取可能な健康食品であり、しかも、ケール等の他の植物素材を用いた青汁用の飲食用組成物よりも用いたものよりも、飲みやすいものとして知られている。またコラーゲンと大麦の茎葉等の植物の緑葉とを含有する青汁用の飲食用組成物は、美容及び健康効果に優れているものとして知られている（例えば、特許文献１）。 The composition for eating and drinking for green juice is a product made of various processed products such as dried powder and juiced powder containing green leaves of plants, and is used as a health food that can easily ingest vegetable components. Among them, the composition for eating and drinking green juice containing barley stems and / or leaves (hereinafter referred to as “stems and leaves”) facilitates vitamins, minerals, dietary fiber, amino acids, chlorophyll, SOD enzyme, etc. of barley stems and leaves. It is known as a health food that can be ingested more easily, and is easier to drink than a food and drink composition for green juice using other plant materials such as kale. In addition, a food and drink composition for green juice containing collagen and green leaves of plants such as barley stalks and leaves is known as having excellent beauty and health effects (for example, Patent Document 1).
一方で、コラーゲンは、豚由来のコラーゲンは獣臭い、魚由来のコラーゲンは生臭いといった独特の臭いを有することが知られており、コラーゲンを青汁用の飲食用組成物に含有させた場合もこのような問題があることは同様である。コラーゲンの臭いを低減させるためにスクラロースや難消化性デキストリンといった種々のマスキング剤が知られている（例えば、特許文献２及び３）。 On the other hand, collagen is known to have a peculiar odor such as pig-derived collagen having animal odor and fish-derived collagen having a raw odor, and even when collagen is contained in a food and drink composition for green juice. There are similar problems. Various masking agents such as sucralose and indigestible dextrin are known for reducing the odor of collagen (for example, Patent Documents 2 and 3).
しかしながら、コラーゲン及び大麦の茎葉を含有する青汁用の飲食用組成物にマスキング剤を添加するとコラーゲンの臭いは低減するが、マスキング剤による新たな味が付与されてしまい、大麦の茎葉の本来の味を損ねるという課題があった。 However, when a masking agent is added to a food and drink composition for green juice containing collagen and barley foliage, the smell of collagen is reduced, but a new taste is imparted by the masking agent, and the original barley foliage is added. There was a problem of deteriorating the taste.
本発明の課題は、前述した従来技術が有する種々の欠点を解消し得る青汁用の飲食用組成物の製造方法を提供することにある。 The subject of this invention is providing the manufacturing method of the food-drinks composition for green juice which can eliminate the various fault which the prior art mentioned above has.
本発明者らは、コラーゲン及び大麦の茎葉を含有する青汁用の飲食用組成物の製造方法において、従来用いられていたマスキング剤を添加する方法に替えて、特定の温度及び風量の熱風と接触させる方法を用いると、驚くべきことに、大麦の茎葉の本来の味を維持しながら、コラーゲンの臭いを効果的に低減させることができることを見出し、本発明を完成させた。 In the method for producing a food and drink composition for a green juice containing collagen and barley foliage, the present inventors replaced the conventionally used method of adding a masking agent with hot air having a specific temperature and air volume. Surprisingly, it has been found that the use of the contacting method can effectively reduce the odor of collagen while maintaining the original taste of barley foliage, thus completing the present invention.
本発明は、コラーゲンと、大麦の茎及び／又は葉とを含有する青汁用の飲食用組成物の製造方法であって、
コラーゲン粉末と、大麦の茎及び／又は葉の粉末とを含有する原料粉末を、温度が４５℃以上１２０℃以下であり且つ風量が２５ｍ3／分以上５５ｍ3／分未満である熱風と接触させる、青汁用の飲食用組成物の製造方法を提供するものである。
The present invention is a method for producing a food and drink composition for green juice containing collagen and barley stems and / or leaves,
The raw material powder containing collagen powder and barley stem and / or leaf powder is brought into contact with hot air having a temperature of 45 ° C. or more and 120 ° C. or less and an air volume of 25 m 3 / min or more and less than 55 m 3 / min. The manufacturing method of the composition for eating and drinking for green juice is provided.
また本発明は前記原料粉末における前記コラーゲン粉末と前記大麦の茎及び／又は葉の粉末との質量比（前者：後者）が１：０．１３以上１．２以下である、前記青汁用の飲食用組成物の製造方法を提供するものである。 Further, the present invention provides the green juice for a green juice, wherein a mass ratio (the former: the latter) of the collagen powder and the barley stem and / or leaf powder in the raw material powder is 1: 0.13 or more and 1.2 or less. The manufacturing method of the composition for eating and drinking is provided.
また、本発明は、コラーゲンと、大麦の茎及び／又は葉とを含有する青汁用の飲食用組成物の製造方法であって、
コラーゲン粉末と、大麦の茎及び／又は葉の粉末とを含有する原料粉末を熱風により流動化させながら、水系のバインダ液を噴霧して凝集及び結着させ、
前記熱風の温度が４５℃以上１２０℃以下であり且つ風量が２５ｍ3／分以上５５ｍ3／分未満である、青汁用の飲食用組成物の製造方法を提供するものである。
Further, the present invention is a method for producing a food and drink composition for green juice containing collagen and barley stems and / or leaves,
While a raw material powder containing collagen powder and barley stem and / or leaf powder is fluidized with hot air, an aqueous binder solution is sprayed to agglomerate and bind,
The present invention provides a method for producing a food and drink composition for green juice, wherein the temperature of the hot air is 45 ° C. or higher and 120 ° C. or lower and the air volume is 25 m 3 / min or more and less than 55 m 3 / min.
さらに本発明は、コラーゲンと、大麦の茎及び／又は葉とを含有する顆粒状の青汁用の飲食用組成物であって、嵩密度が０．１ｇ／ｍＬ以上１ｇ／ｍＬ以下であり、水分値が１０質量％以下の青汁用の飲食用組成物を提供するものである。 Furthermore, the present invention is a food and drink composition for granular green juice containing collagen and barley stems and / or leaves, and has a bulk density of 0.1 g / mL to 1 g / mL, A food and drink composition for green juice having a moisture value of 10% by mass or less is provided.
本発明によれば、コラーゲンと大麦の茎葉とを含有する青汁用の飲食用組成物において、大麦の茎葉の本来の味を維持しながらコラーゲンの臭いを効果的に低減させることができる青汁用の飲食用組成物の製造方法を提供する。 ADVANTAGE OF THE INVENTION According to this invention, in the eating / drinking composition for green juice containing collagen and barley foliage, the green juice which can effectively reduce the smell of collagen while maintaining the original taste of barley foliage The manufacturing method of the food-drinking composition is provided.
以下本発明を、その好ましい実施形態に基づき説明する。
本発明の青汁用の飲食用組成物の製造方法では、コラーゲン粉末と、大麦の茎葉の粉末とを含有する原料粉末を、温度及び風量が特定の熱風と接触させる。
Hereinafter, the present invention will be described based on preferred embodiments thereof.
In the method for producing a food and drink composition for green juice of the present invention, a raw material powder containing collagen powder and barley foliage powder is brought into contact with hot air having a specific temperature and air volume.
コラーゲンとしては、動物体内から取り出されたコラーゲンそのものや、コラーゲンに熱変性を加えたものからなるゼラチン又はこれらの加水分解物であるペプチドを挙げることができる。コラーゲンの由来としては、特に制限はなく、魚類、鳥類、豚や牛等を挙げることができる。動物体内から取り出されたコラーゲンそのものは、その分子量が数十万とされている。またゼラチンの分子量は数万〜数十万程度という報告がある。さらに、ゼラチンをより低分子化することにより得られるコラーゲンペプチドの分子量は数千程度であるとされている。本発明で用いるコラーゲンの分子量は１００以上１００００以下、特に、５００以上５０００以下であることが、臭いの低減効果をより一層高める観点から好ましい。ここでいう分子量は数平均分子量である。 Examples of the collagen include collagen itself taken out from the animal body, gelatin made by adding heat denaturation to collagen, or peptides that are hydrolysates thereof. The origin of collagen is not particularly limited, and examples include fish, birds, pigs and cows. Collagen itself extracted from the animal body has a molecular weight of several hundred thousand. There is a report that the molecular weight of gelatin is about tens of thousands to hundreds of thousands. Furthermore, the molecular weight of collagen peptides obtained by lowering the molecular weight of gelatin is about several thousand. The molecular weight of the collagen used in the present invention is preferably 100 or more and 10,000 or less, and particularly preferably 500 or more and 5000 or less from the viewpoint of further enhancing the odor reduction effect. The molecular weight here is a number average molecular weight.
大麦は、六条大麦、二条大麦、裸麦、皮麦等を特に制限なく用いることができる。大麦の茎葉の粉末としては、茎のみの粉末であってもよく、葉のみの粉末であってもよく、茎の粉末及び葉の粉末の混合物であってもよい。茎葉の粉末としては、茎葉の粉砕物の粉末、茎葉の細片化物の粉末、茎葉の搾汁の粉末、茎葉のエキス粉末等が挙げられる。 For barley, six-row barley, two-row barley, bare wheat, barley and the like can be used without particular limitation. The barley stalk and leaf powder may be a stem-only powder, a leaf-only powder, or a mixture of a stem powder and a leaf powder. Examples of the powder of the foliage include a powder of a pulverized product of a foliage, a powder of a fragment of a foliage, a powder of a juice of a foliage, and an extract powder of a foliage.
例えば、大麦の茎葉の粉砕物の粉末を得るには従来公知の方法を用いることができる。そのような方法としては、大麦の茎葉に対して、乾燥処理及び粉砕処理を組み合わせた方法を用いることができる。乾燥処理及び粉砕処理はいずれを先に行ってもよいが、乾燥処理を先に行うことが好ましい。粉末化は、この方法に、更に必要に応じブランチング処理、殺菌処理などの処理から選ばれる１種又は２種以上の処理を組み合わせてもよい。また、粉砕処理を行う回数は１回でも、２回以上の処理を組合せてもよいが、粗粉砕処理を行った後に、より細かく粉砕する微粉砕処理を組合せることが好ましい。 For example, a conventionally known method can be used to obtain a powder of barley foliage. As such a method, a method combining drying treatment and pulverization treatment on barley foliage can be used. Either the drying process or the pulverization process may be performed first, but the drying process is preferably performed first. Powdering may be combined with one or more treatments selected from treatments such as blanching treatment and sterilization treatment, if necessary. In addition, the number of times of pulverization may be one time or a combination of two or more processes, but it is preferable to combine a fine pulverization process that finely pulverizes after the coarse pulverization process.
ブランチング処理とは、茎葉の緑色を鮮やかに保つための処理であり、ブランチング処理の方法としては、熱水処理や蒸煮処理などが挙げられる。 The blanching process is a process for keeping the green color of the foliage vivid, and examples of the blanching process include a hot water process and a steaming process.
また、乾燥処理としては、特に限定されないが、例えば、大麦の茎葉の水分含量が１０質量％以下、特に５質量％以下となるように乾燥する処理であることが好ましい。この乾燥処理は、例えば、熱風乾燥、高圧蒸気乾燥、電磁波乾燥、凍結乾燥などの当業者に公知の任意の方法により行われ得る。 Moreover, it is although it does not specifically limit as a drying process, For example, it is preferable that it is the process dried so that the moisture content of the barley foliage may be 10 mass% or less, especially 5 mass% or less. This drying treatment can be performed by any method known to those skilled in the art, such as hot air drying, high pressure steam drying, electromagnetic wave drying, freeze drying, and the like.
また、粉砕処理としては特に限定されないが、例えば、クラッシャー、ミル、ブレンダー、石臼などの粉砕用の機器や器具を用いて、当業者が通常使用する任意の方法により粉砕する処理が挙げられる。粉砕された大麦の茎葉は必要に応じて篩にかけられ、例えば、３０〜２５０メッシュを通過するものを茎葉の粉末として用いることが好ましい。粒径が２５０メッシュ通過のもの以下とすることで、さらなる加工時に大麦の茎葉の粉末が取り扱いやすくなり、粒径が３０メッシュ通過以上のものとすることで、大麦の茎葉の粉末と他の素材との均一な混合が容易である。 The pulverization process is not particularly limited, and examples thereof include a process of pulverization by an arbitrary method commonly used by those skilled in the art using a crusher, a mill, a blender, a stone mortar, or the like. The crushed barley foliage is sieved as necessary. For example, it is preferable to use a powder passing through 30 to 250 mesh as foliage powder. By making the particle size below 250 mesh, the barley foliage powder becomes easier to handle during further processing, and by making the particle size above 30 mesh, the barley foliage powder and other materials And uniform mixing is easy.
大麦の茎葉を細片化する方法は特に限定されないが、例えば、スライス、破砕、細断等、当業者が植物体を細片化する際に通常使用する方法を用いることができる。細片化の一例として、スラリー化してもよい。スラリー化は、大麦の茎葉をミキサー、ジューサー、ブレンダー、マスコロイダーなどにかけ、大麦の茎葉をどろどろした粥状（液体と固体の懸濁液）にすることにより行う。このようにスラリー化することにより、茎葉は、細片の８０質量％以上が好ましくは平均径１ｍｍ以下、より好ましくは０.５ｍｍ以下、更に好ましくは０.１ｍｍ以下、なお更に好ましくは０．０５ｍｍ以下となるように細片化され、流動性を有するようになる。細片化物は凍結乾燥や熱風乾燥などの処理を行い、乾燥粉末（細片化末）とすることができる。 A method for fragmenting barley stems and leaves is not particularly limited. For example, a method commonly used by a person skilled in the art to fragment a plant body, such as slicing, crushing, and chopping, can be used. As an example of fragmentation, a slurry may be used. Slurry is performed by putting barley stalks and leaves in a mixer, juicer, blender, mascolloider, etc., and making barley stalks and leaves into a cocoon (liquid and solid suspension). By slurrying in this way, the foliage is preferably 80% by mass or more of the fine pieces, preferably 1 mm or less in average diameter, more preferably 0.5 mm or less, still more preferably 0.1 mm or less, and still more preferably 0.05 mm. It is shredded so as to be the following and has fluidity. The shredded product can be processed into freeze-dried powder (milled powder) by subjecting it to freeze-drying or hot-air drying.
大麦の茎葉を搾汁する方法は特に限定されないが、例えば、大麦の茎葉又はその細片化物を圧搾するか、又は、大麦の茎葉の細片化物を遠心又はろ過する方法を挙げることができる。代表的な例としては、ミキサー、ジューサー、等の機械的破砕手段によって搾汁し、必要に応じて、篩別、濾過等の手段によって粗固形分を除去することにより搾汁液を得る方法があげられる。搾汁液は、必要に応じて濃縮してもよいし、凍結乾燥や熱風乾燥、噴霧乾燥などの処理を行い、乾燥粉末（搾汁末）とすることもできる。 A method for squeezing barley foliage is not particularly limited, and examples thereof include a method of squeezing barley foliage or a fragment thereof, or centrifuging or filtering a barley foliage fragment. A typical example is a method of obtaining a juice by squeezing with a mechanical crushing means such as a mixer or a juicer, and removing a crude solid by means of sieving or filtration, if necessary. It is done. The squeezed liquid may be concentrated as necessary, or may be processed into freeze-dried powder (squeezed powder) by lyophilization, hot air drying, spray drying, or the like.
また、大麦の茎葉のエキスを得る方法は特に限定されないが、例えば、大麦の茎葉又はその細片化物に、エタノール、水、含水エタノールなどの当業者が通常用いる抽出溶媒を加え、必要に応じて撹拌や加温して抽出する方法を挙げることができる。抽出物は、必要に応じて濃縮してもよいし、凍結乾燥や熱風乾燥、噴霧乾燥などの処理を行い、乾燥粉末（エキス末）とすることもできる。 Further, the method for obtaining the barley foliage extract is not particularly limited. For example, an extraction solvent usually used by those skilled in the art, such as ethanol, water, hydrous ethanol, etc., is added to barley foliage or a fragmented product thereof. Examples of the extraction method include stirring and heating. The extract may be concentrated as necessary, or may be processed into freeze powder (extract powder) by subjecting it to freeze drying, hot air drying, spray drying or the like.
大麦の茎葉の粉末としては、特に、茎葉の粉砕物の粉末を用いることが、本発明の製造方法により得られる青汁用の飲食用組成物の味が良好なものとできる点や、食物繊維の豊富なものとできる点等から好ましい。 As the barley foliage powder, in particular, the use of ground foliage powder can improve the taste of the food and drink composition for green juice obtained by the production method of the present invention, and dietary fiber. It is preferable because it can be abundant.
大麦の茎葉の粉末について、その特性は特に限定されないが、例えば平均粒径が３μｍ以上３０μｍ以下、特に５μｍ以上２０μｍ以下であると、本発明の製造方法により得られる青汁用の飲食用組成物において、のど越しや舌触りがより一層良好なものとなるため好ましい。また、平均粒径がこの上限以下であることは、造粒工程により顆粒化しやすいという観点からも好ましい。この平均粒径はレーザー回析散乱光式粒度分布測定装置により測定される体積基準の積算分率における５０％径（Ｄ50）である。 The characteristics of barley foliage powder are not particularly limited. For example, when the average particle size is 3 μm or more and 30 μm or less, particularly 5 μm or more and 20 μm or less, the composition for eating and drinking for green juice obtained by the production method of the present invention is used. Is preferable because the throat and the touch are even better. Moreover, it is preferable also from a viewpoint that an average particle diameter is below this upper limit that it is easy to granulate by a granulation process. This average particle diameter is a 50% diameter (D 50 ) in a volume-based integrated fraction measured by a laser diffraction / scattering light particle size distribution analyzer.
上記原料粉末において、上記コラーゲン粉末と上記大麦の茎葉の粉末との質量比（前者：後者）は１：０．１３以上、特に１：０．１７以上であることが好ましい。このようにコラーゲン粉末に対して大麦の茎葉粉末の割合を一定以上とした場合に、特定の製造方法によるコラーゲンの臭い低減効果をより一層高めることができる。さらにコラーゲン粉末に対して大麦の茎葉粉末の割合を一定以上とすることは、青汁用の飲食用組成物の味、特に甘さ、えぐ味、すっきり感、口当たり、のどごし、後味等の味の良好なものとしやすい点でも好ましい。上記コラーゲン粉末と上記大麦の茎葉の粉末との質量比（前者：後者）は１：１．２以下、特に１：１以下であることが好ましい。このように、原料粉末において、コラーゲン粉末に対して大麦の茎葉の粉末の割合を一定以下とすることにより、特定の製造方法により得られる青汁用の飲食用組成物における味、特に、えぐ味、苦味、青臭さ、すっきり感、味の濃さ、のどごし、後味等の味を高いものとすることができる点でも好ましい。また本発明の製造方法により顆粒状の青汁用の飲食用組成物を製造する場合、原料粉末において大麦の茎葉粉末の割合を一定以下とすることは、得られる顆粒の溶解性が高くなり、顆粒を水等に溶かして飲用する場合のすっきり感、喉ごし、後味などを向上させやすい観点からも好ましい。これらの観点から、上記コラーゲン粉末と上記大麦の茎葉の粉末との質量比（前者：後者）は１：０．１３以上１：１．２以下であることが好ましく、１：０．１７以上１：１以下であることが特に好ましい。 In the raw material powder, the mass ratio of the collagen powder and the barley foliage powder (the former: the latter) is preferably 1: 0.13 or more, particularly 1: 0.17 or more. Thus, when the ratio of barley foliage powder to the collagen powder is set to a certain level or more, the effect of reducing the odor of collagen by a specific production method can be further enhanced. Furthermore, the ratio of barley stalks and leaves to collagen powder is more than a certain level, which means that the taste of the composition for eating and drinking of green juice, especially the sweetness, the taste, the refreshing feeling, the mouthfeel, the throat, the aftertaste, etc. It is also preferable because it is easy to be good. The mass ratio of the collagen powder to the barley foliage powder (the former: the latter) is preferably 1: 1.2 or less, particularly preferably 1: 1 or less. Thus, in the raw material powder, by making the ratio of barley stalks and leaves to collagen powder below a certain level, the taste in the food and drink composition for green juice obtained by a specific production method, in particular, the savory taste It is also preferable in that it can enhance the taste such as bitterness, blue odor, refreshing feeling, richness of taste, throat and aftertaste. Moreover, when producing a food and drink composition for granular green juice by the production method of the present invention, setting the ratio of barley foliage powder to a certain level or less in the raw material powder increases the solubility of the resulting granules. It is also preferable from the viewpoint of improving the refreshing feeling, throatiness, aftertaste and the like when the granules are dissolved in water or the like. From these viewpoints, the mass ratio of the collagen powder to the barley foliage powder (the former: the latter) is preferably 1: 0.13 or more and 1: 1.2 or less, and 1: 0.17 or more and 1 Is particularly preferably 1 or less.
上記原料粉末は、上述した、青汁用の飲食用組成物における大麦の茎葉の味の維持、及びコラーゲン臭の低減効果を損なわない範囲において、コラーゲン粉末と上記大麦の茎葉の粉末以外の成分を含んでいてもよい。そのような成分としては、例えば、タンパク質、水溶性食物繊維、不溶性食物繊維等の食物繊維、ビタミン類、ミネラル類、植物又は植物加工品、藻類、乳酸菌、酵母等の微生物等を配合することができる。更に必要に応じて通常食品分野で用いられる、デキストリン、でんぷん等の糖類、オリゴ糖類、甘味料、酸味料、着色料、増粘剤、光沢剤、賦形剤、栄養補助剤、結合剤、滑沢剤、安定剤、希釈剤、増量剤、乳化剤、食品添加物、調味料等が挙げられる。コラーゲン及び大麦の茎葉の味の維持及びコラーゲン臭の低減効果がより確実に得られる観点から、上記原料粉末中における上記コラーゲン粉末と上記大麦の茎葉の粉末以外の成分の含有量は、８０質量％以下であることが好ましく、７０質量％以下であることがより好ましく、６０質量％以下であることが特に好ましい。 In the range which does not impair the maintenance effect of the barley stalks and leaves in the composition for eating and drinking for green juice and the effect of reducing the collagen odor, the raw material powder contains components other than the collagen powder and the barley stalks and leaves. May be included. As such components, for example, dietary fiber such as protein, water-soluble dietary fiber, insoluble dietary fiber, vitamins, minerals, plants or plant processed products, algae, lactic acid bacteria, yeast and other microorganisms may be blended. it can. Furthermore, sugars such as dextrin and starch, oligosaccharides, sweeteners, acidulants, colorants, thickeners, brighteners, excipients, nutritional supplements, binders, lubricants, which are usually used in the food field as necessary. Examples of the additives include stabilizers, stabilizers, diluents, extenders, emulsifiers, food additives, and seasonings. From the viewpoint that the effect of maintaining the taste of collagen and barley foliage and reducing the odor of collagen can be obtained more reliably, the content of components other than the collagen powder and barley foliage powder in the raw material powder is 80% by mass. Or less, more preferably 70% by mass or less, and particularly preferably 60% by mass or less.
本発明者は、マスキング剤を用いる方法の代わりに、コラーゲンの臭いを低減でき、しかも青汁用の飲食用組成物の味を維持できる該組成物の製造方法を鋭意検討した。その結果、コラーゲン及び大麦の茎葉を含有する原料粉末を、特定の温度及び特定の風量の熱風と接触させることが、コラーゲンの臭いの低減及び大麦の茎葉の味の維持に重要であることを知見した。 This inventor earnestly examined the manufacturing method of this composition which can reduce the smell of collagen instead of the method using a masking agent, and also can maintain the taste of the composition for eating and drinking for green juice. As a result, it has been found that it is important for reducing the smell of collagen and maintaining the taste of barley foliage to bring the raw material powder containing collagen and barley foliage into contact with hot air at a specific temperature and a specific air volume. did.
熱風の温度は、４５℃以上であることで、本発明の方法により得られる青汁用の飲食用組成物のコラーゲンの臭いを効果的に低減させることができる。一方、熱風の温度が、１２０℃以下であることで、青汁用の飲食用組成物における、コラーゲン及び大麦の茎葉、特に大麦の茎葉に由来する、甘さや口当たり、のど越し、後味や試飲中及び試飲後のすっきり感を維持することができ、えぐ味や苦味、青臭さや渋みも抑制することができる。これらの観点から、熱風の温度は、４５℃以上１２０℃以下であり、５０℃以上１１０℃以下がより好ましい。ここでいう熱風の温度とは、造粒チャンバー内への熱風吹き出し部分における熱風の温度を指す。 When the temperature of the hot air is 45 ° C. or higher, the collagen odor of the food and drink composition for green juice obtained by the method of the present invention can be effectively reduced. On the other hand, when the temperature of the hot air is 120 ° C. or lower, the sweetness, mouthfeel, throat, aftertaste and tasting derived from collagen and barley foliage, especially barley foliage, in the composition for eating and drinking for green juice In addition, the refreshing feeling after tasting can be maintained, and the bitter taste, bitterness, blue odor and astringency can also be suppressed. From these viewpoints, the temperature of the hot air is 45 ° C. or higher and 120 ° C. or lower, and more preferably 50 ° C. or higher and 110 ° C. or lower. The temperature of hot air here refers to the temperature of hot air in the hot air blowing portion into the granulation chamber.
熱風の風量は２５ｍ3／分以上であることにより、本発明の方法により得られる青汁用の飲食用組成物におけるコラーゲンの臭いを効果的に低減させることができる。また熱風の風量が５５ｍ3／分未満であることにより、得られる青汁用の飲食用組成物におけるコラーゲン及び大麦の茎葉、特に大麦の茎葉に由来する、甘さや口当たり、のど越し、後味や試飲中及び試飲後のすっきり感を維持することができ、えぐ味や苦味、青臭さや渋みも抑制することができる。これらの観点から、風量は、３０ｍ3／分以上５５ｍ3／分未満がより好ましく、３０ｍ3／分以上４５ｍ3／分未満がより好ましい。風量は、たとえば原料粉末が配置されたチャンバーや容器中に通気される場合、このチャンバーや容器に通気される風量をいい、この場合、チャンバーや容器内への熱風の吹き出し口から吹き出される風量である。 When the amount of hot air is 25 m 3 / min or more, the odor of collagen in the food and drink composition for green juice obtained by the method of the present invention can be effectively reduced. In addition, when the amount of hot air is less than 55 m 3 / min, collagen and barley stems and leaves, especially barley stems and leaves, obtained from the composition for eating and drinking of green juice, sweetness, mouthfeel, throat, aftertaste and tasting A refreshing sensation during and after tasting can be maintained, and a bitter taste, bitterness, blue odor and astringency can also be suppressed. From these viewpoints, air volume, more preferably less than 30 m 3 / min or more 55m 3 / min, more preferably less than 30 m 3 / min or more 45 m 3 / min. For example, the air volume refers to the volume of air that is vented to a chamber or container in which the raw material powder is disposed. In this case, the volume of air that is blown from the hot air outlet into the chamber or container. It is.
上記の温度及び風量の熱風による処理は、通常、０．１ｋｇ以上１０００ｋｇ以下のスケールの原料粉末に対して行われることが、上述した温度及び風量によるコラーゲン臭の低減及び味の維持の効果がより一層容易に得られるため好ましい。この観点から、上記の温度及び風量の熱風による処理は、０．５ｋｇ以上８００ｋｇ以下の原料粉末に対して行われることがより好ましく、１ｋｇ以上５００ｋｇ以下の原料粉末に対して行われることがより一層好ましい。 The treatment with hot air having the above temperature and air volume is usually performed on a raw material powder having a scale of 0.1 kg or more and 1000 kg or less. This is preferable because it can be obtained more easily. From this viewpoint, the treatment with hot air having the above temperature and air volume is more preferably performed on the raw material powder of 0.5 kg or more and 800 kg or less, and more preferably performed on the raw material powder of 1 kg or more and 500 kg or less. preferable.
上記と同様の理由から、上記熱風の原料粉末の単位質量当たりの総風量は、５ｍ3／ｋｇ以上５０ｍ3／ｋｇ以下が好ましく、１０ｍ3／ｋｇ以上４０ｍ3／ｋｇ以下がより好ましい。 For the same reason as above, the total air volume per unit mass of the raw material powder of the hot air is preferably 5 m 3 / kg or more and 50 m 3 / kg or less, more preferably 10 m 3 / kg or more and 40 m 3 / kg or less.
上記の熱風による処理としては、例えば、原料粉末を熱風の導入及び排出が可能な容器やチャンバー内に投入して、熱風を通気させる方法が挙げられる。上記の風量で本発明の効果をより一層容易に得られる観点から、この容器の好ましい容積としては、０．１Ｌ以上１０００Ｌ以下であることが好ましく、１Ｌ以上８００Ｌ以下であることがより好ましい。 Examples of the treatment with hot air include a method in which the raw material powder is introduced into a container or chamber capable of introducing and discharging hot air and the hot air is vented. From the viewpoint of more easily obtaining the effects of the present invention with the above-described air volume, the preferred volume of this container is preferably 0.1 L or more and 1000 L or less, more preferably 1 L or more and 800 L or less.
原料粉末を上記の特定の温度及び特定の風量の熱風と接触させる場合、原料粉末を連続的に当該熱風と接触させてもよく、不連続的に接触させてもよい。いずれの場合であっても、青汁用の飲食用組成物の製造開始から終了にかけて、原料粉末と上記特定の温度及び風量の熱風との接触時間は２０分以上であると、コラーゲンの臭いの低減が容易に図れる観点から好ましい。また、この接触時間は１８０分以下であると青汁用の飲食用組成物の味の維持の効果が容易に得られるため好ましい。この観点から、原料粉末と熱風との接触時間は２０分以上１８０分以下であることが好ましく、３０分以上１５０分以下であることがより好ましく、４０分以上１３０分以下であることがより一層好ましい。青汁用の飲食用組成物の製造開始から終了にかけて、１回又は複数回熱風の送風を休止する等により、不連続的に熱風を通気させる場合は、休止と休止の間の各接触時間の合計値が上記の範囲となることが好ましい。 When the raw material powder is brought into contact with the above-mentioned specific temperature and hot air having a specific air volume, the raw material powder may be contacted with the hot air continuously or discontinuously. In any case, from the start to the end of the production of the food and drink composition for green juice, the contact time between the raw material powder and the hot air of the above specific temperature and air volume is 20 minutes or more. This is preferable from the viewpoint of easy reduction. Moreover, it is preferable that this contact time is 180 minutes or less because the effect of maintaining the taste of the composition for eating and drinking green juice is easily obtained. From this viewpoint, the contact time between the raw material powder and the hot air is preferably 20 minutes or more and 180 minutes or less, more preferably 30 minutes or more and 150 minutes or less, and even more preferably 40 minutes or more and 130 minutes or less. preferable. When hot air is discontinuously ventilated, for example, by stopping the blowing of hot air once or multiple times from the start to the end of the production of the food and drink composition for green juice, each contact time between the pause and the pause The total value is preferably in the above range.
本発明の製造方法では、上記原料粉末を特定の温度及び風量の熱風と接触させて、粉末状の青汁用の飲食用組成物を製造することができる。 In the manufacturing method of this invention, the said raw material powder can be made to contact the hot air of specific temperature and air volume, and the food-drinking composition for powdered green juice can be manufactured.
また、本発明の製造方法では、上記原料粉末をそのまま特定の温度及び特定の風量の熱風と接触させて熱風により原料粉末を流動化させながら、バインダ液を噴霧して凝集及び結着させることにより、顆粒状の青汁用の飲食用組成物を製造してもよい。臭いの低減及び味の維持の効果をより確実に奏させる観点から、顆粒状の青汁用の飲食用組成物は、嵩密度が０．１ｇ／ｍＬ以上１ｇ／ｍＬ以下であることが好ましく、０．２ｇ／ｍＬ以上０．９ｇ／ｍＬ以下であることがより好ましい。嵩密度は、カサ比重測定器を用いることにより測定できる。
また、臭いの低減及び味の維持の効果をより確実に奏させる観点から、顆粒状の青汁用の飲食用組成物は、顆粒状の青汁用の飲食用組成物は、水分値が１０質量％以下であることが好ましく、８質量％以下であることがより好ましい。
Further, in the production method of the present invention, the raw material powder is directly brought into contact with hot air having a specific temperature and a specific air volume, and the raw material powder is fluidized by hot air, and the binder liquid is sprayed to be aggregated and bound. A granular food and drink composition for green juice may be produced. From the viewpoint of more surely exerting the effect of reducing the smell and maintaining the taste, the granular food and beverage composition for green juice preferably has a bulk density of 0.1 g / mL to 1 g / mL, More preferably, it is 0.2 g / mL or more and 0.9 g / mL or less. The bulk density can be measured by using a bulk density meter.
In addition, from the viewpoint of ensuring the effects of reducing odor and maintaining taste, the granular green juice composition has a moisture value of 10 for the granular green juice composition. It is preferable that it is mass% or less, and it is more preferable that it is 8 mass% or less.
上記の顆粒状の青汁用の飲食用組成物の製造においては、通常、流動層造粒機を用いる。流動層造粒機としては、例えば、熱風及びバインダ液の導入及び熱風の排気が可能な造粒チャンバーを有する。造粒を行う際には、この造粒チャンバー内に原料粉末を仕込み、これを熱風により流動化させてチャンバー内に原料粉末の流動層を形成する。この状態で流動層に水系のバインダ液を噴霧させる。これにより、原料粉末を互いに衝突させつつ且つバインダ液の液滴に接触させながら、バインダ液中の液媒を飛ばすことで原料粉末を凝集及び結着させる。この造粒チャンバーの好ましい容積としては、上述した容器の好ましい容積を挙げることができる。 In the production of the above-mentioned granular food composition for green juice, a fluidized bed granulator is usually used. As a fluidized bed granulator, it has a granulation chamber which can introduce hot air and a binder liquid, and can exhaust hot air, for example. When granulation is performed, the raw material powder is charged into the granulation chamber and fluidized with hot air to form a fluidized layer of the raw material powder in the chamber. In this state, an aqueous binder solution is sprayed on the fluidized bed. Thus, the raw material powder is agglomerated and bound by causing the liquid medium in the binder liquid to fly while causing the raw material powders to collide with each other and in contact with the droplets of the binder liquid. As a preferable volume of the granulation chamber, a preferable volume of the container described above can be exemplified.
このように、本発明の製造方法を流動層造粒に適用すると、上記特定範囲の熱風によりバインダ液中の液媒を飛ばすことで、原料粉末におけるコラーゲンの臭い成分がより一層効果的に飛散する。また上記の温度及び風量の流動層造粒による顆粒状の青汁用の飲食用組成物とすることで、コラーゲンの臭いを低減させ、かつ青汁用の飲食用組成物の風味を維持しながら、顆粒を水等の溶媒に溶けやすいものとしやすい。このため本発明の製造方法を流動層造粒に適用すると、得られる青汁用の飲食用組成物を、溶媒に溶かして飲用する場合におけるすっきり感や口当たり、のどごし等をより一層良好なものとしやすい。 As described above, when the production method of the present invention is applied to fluidized bed granulation, the odor component of collagen in the raw material powder is more effectively scattered by flying the liquid medium in the binder liquid with hot air in the specific range. . Moreover, by setting it as the granular food-drinking composition for a green juice by the fluidized-bed granulation of said temperature and air volume, reducing the smell of collagen and maintaining the flavor of the food-drinking composition for green juices The granules are easy to dissolve in a solvent such as water. For this reason, when the production method of the present invention is applied to fluidized bed granulation, the refreshing feeling, mouthfeel, throatiness, etc. in the case of drinking the beverage composition obtained by dissolving in a solvent are further improved. Cheap.
バインダ液が水系であるとは、連続相が水であることを意味する。バインダ液は、水のみからなるものであってもよく、青汁用の飲食用組成物の臭い及び味を損なわない範囲において、水以外の添加材を含有していてもよい。添加材としては、結合剤、増粘剤、調味剤、賦形剤、希釈剤、増量剤、等が挙げられる。青汁用の飲食用組成物の臭い及び味を向上させる観点から、バインダ液中における水以外の成分の含有量は２０質量％以下であることが好ましく、１０質量％以下であることがより好ましい。 The binder liquid being water-based means that the continuous phase is water. The binder liquid may be composed only of water, and may contain additives other than water as long as the odor and taste of the food and drink composition for green juice are not impaired. Additives include binders, thickeners, seasonings, excipients, diluents, extenders, and the like. From the viewpoint of improving the odor and taste of the food and drink composition for green juice, the content of components other than water in the binder liquid is preferably 20% by mass or less, and more preferably 10% by mass or less. .
バインダ液の流動層への導入には、スプレーノズルなどの噴出装置や吐出装置を使用することができる。スプレーノズルは、装置に設けられた造粒チャンバー内における底部、側部、天部などに取り付けることができ、流動層に向けて噴出（例えば噴霧）することができる。また、熱風は、例えば造粒チャンバーの底部、側部、天部等から吹き出すようにし、底部からの上方に向けて吹き上げる吹き上げ方式が一般的である。 For the introduction of the binder liquid into the fluidized bed, an ejection device such as a spray nozzle or a discharge device can be used. The spray nozzle can be attached to a bottom portion, a side portion, a top portion or the like in a granulation chamber provided in the apparatus, and can be ejected (for example, sprayed) toward the fluidized bed. The hot air is typically blown up from the bottom, side, top, etc. of the granulation chamber and blown upward from the bottom.
造粒工程中、バインダ液の総噴霧量は、原料粉末に対し５質量％以上であることが、コラーゲン臭の低減効果をより一層高める観点から好ましい。また、バインダの液の総噴霧量は、原料粉末に対し１００質量％以下であることが、得られる顆粒のコラーゲン臭を効果的に低減する観点、及び味の劣化をより一層防止する観点から好ましい。この観点から、バインダ液の総噴霧量は、５質量％以上１００質量％以下であることがより好ましく、１０質量％以上８０質量％以下であることがより好ましく、２０質量％以上４５質量％以下であることが特に好ましい。 During the granulation step, the total spray amount of the binder liquid is preferably 5% by mass or more with respect to the raw material powder from the viewpoint of further enhancing the effect of reducing the collagen odor. Further, the total spray amount of the binder liquid is preferably 100% by mass or less with respect to the raw material powder, from the viewpoint of effectively reducing the collagen odor of the obtained granules and from the viewpoint of further preventing taste deterioration. . In this respect, the total spray amount of the binder liquid is more preferably 5% by mass or more and 100% by mass or less, more preferably 10% by mass or more and 80% by mass or less, and 20% by mass or more and 45% by mass or less. It is particularly preferred that
バインダ液は、原料粉末に対して連続的に噴霧してもよく、不連続的、例えば間欠的に噴霧してもよい。バインダ液を不連続的に原料粉末に対して噴霧する場合、１回の造粒において、２回以上２０回以下、バインダ液の噴霧処理を行うことが、流動層造粒する場合において、コラーゲン臭の効果的な低減効果をより一層容易に得られるために好ましい。この観点から、バインダ液の噴霧回数は、５回以上８回以下であることがより好ましい。この１回の噴霧処理とは、例えば１分以上、好ましくは２分以上継続して噴霧を行わない時間（乾燥時間ともいう）同士の間における連続的又は非連続的な噴霧処理であることが好ましい。つまり、該１回の噴霧処理中においては、休みなく連続的に噴霧を行ってもよく、該１回の噴霧処理中に1分未満の噴霧休止時間を１回又は複数回設けてもよい。 The binder liquid may be sprayed continuously on the raw material powder, or may be sprayed discontinuously, for example, intermittently. When the binder liquid is sprayed on the raw material powder discontinuously, the spraying of the binder liquid is performed twice or more and 20 times or less in one granulation. This is preferable because an effective reduction effect can be obtained more easily. From this viewpoint, the number of sprays of the binder liquid is more preferably 5 times or more and 8 times or less. The one spraying process is, for example, a continuous or non-continuous spraying process during a period of time during which spraying is not performed continuously for 1 minute or longer, preferably 2 minutes or longer (also referred to as drying time). preferable. That is, spraying may be performed continuously without a break during the one spraying process, and a spray pause time of less than 1 minute may be provided once or a plurality of times during the one spraying process.
１回のバインダ液の噴霧処理におけるバインダ液の噴霧量は、原料粉末に対し、０．５質量％以上３０質量％以下であることが、上記スケールの原料粉末に対する顆粒化をより一層効率的に行う観点や、臭いの改善及び味の維持の効果が高い顆粒を容易に得やすい観点から好ましい。この観点から、１回のバインダ液の噴霧処理におけるバインダ液の噴霧量は原料粉末に対し、１質量％以上２０質量％以下であることがさらに好ましい。 The spray amount of the binder liquid in one spraying process of the binder liquid is 0.5% by mass or more and 30% by mass or less with respect to the raw material powder. From the viewpoint of performing, and from the viewpoint of easily obtaining granules having a high effect of improving odor and maintaining taste, it is preferable. From this point of view, the amount of the binder liquid sprayed in one binder liquid spraying process is more preferably 1% by mass or more and 20% by mass or less with respect to the raw material powder.
上記のように、造粒過程によらずに得られる粉末状の青汁用の飲食用組成物、及び、造粒過程により得られる顆粒状の青汁用の飲食用組成物のいずれも、そのコラーゲン臭の少なさ、及び、風味の良好さを生かして、青汁用の飲食用組成物として種々の用途に用いられる。青汁用の飲食用組成物の例としては、青汁や、青汁に果汁や野菜、乳製品等を添加してジュース、シェイク、スムージーにしたもの、清涼飲料、炭酸飲料やそれらのもと等の形態としたものを挙げることができる。これらは、液体状の組成物であってもよく、固形状の組成物であって、飲用時に水などの溶媒と混合して液体状の飲料としてもよい。また、これらの青汁用の飲食用組成物においては、上記原料粉末より得られる粉末及び顆粒に加えて任意の添加材を含有することが可能である。 As described above, both the powdery food and drink composition for green juice obtained without depending on the granulation process, and the granular food and drink composition for green juice obtained by the granulation process, Utilizing the low collagen odor and good flavor, it is used for various uses as a food and drink composition for green juice. Examples of food and drink compositions for green juice include green juice, juice, shakes, smoothies made by adding fruit juice, vegetables, dairy products, etc. to green juice, soft drinks, carbonated drinks and their sources And the like. These may be liquid compositions or solid compositions, which may be mixed with a solvent such as water at the time of drinking to form a liquid beverage. In addition, these food and drink compositions for green juice can contain any additive in addition to the powder and granules obtained from the raw material powder.
以下、実施例により本発明を更に詳細に説明する。しかしながら本発明の範囲は、かかる実施例に制限されない。特に断らない限り、「％」は「質量％」を意味する。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to such examples. Unless otherwise specified, “%” means “mass%”.
〔比較例１〕
原料粉末として、ブタ由来のコラーゲン粉末と、魚由来のコラーゲン粉末と、大麦の茎葉の粉砕物の粉末とを、表１に記載の質量比で配合したものを用いた。ブタ由来のコラーゲン粉末及び魚由来のコラーゲン粉末は質量比１：１で用いた。この原料粉末を、そのまま比較例１の青汁用の飲食用組成物（粉末状）とした。
[Comparative Example 1]
As the raw material powder, a mixture of porcine-derived collagen powder, fish-derived collagen powder and barley stalks and leaves pulverized powder in a mass ratio shown in Table 1 was used. Pig-derived collagen powder and fish-derived collagen powder were used at a mass ratio of 1: 1. This raw material powder was directly used as a food and drink composition (powder) for green juice of Comparative Example 1.
〔比較例２〜５、実施例１〜３〕
比較例１で用いた原料粉末を表１に示す仕込み量にて、流動層造粒機の造粒チャンバー（容積約７００Ｌ）に仕込み、造粒チャンバーの底部から下記表１に記載の温度及び風量の熱風を表１に記載の時間、吹き上げ、原料粉末を流動化させ、粉末状の青汁用の飲食用組成物を得た。なお吹き上げの間、熱風の風量を一定範囲で変動させ、表１にはこの変動した風量範囲を記載した。また表１に示す総風量値は、熱風の風量が表１の範囲で変動するため、便宜上、風量が最小値の場合の総風量及び風量が最大値の場合の総風量を算出し、総風量の範囲として記載した。
[Comparative Examples 2-5, Examples 1-3]
The raw material powder used in Comparative Example 1 was charged into the granulation chamber (volume: about 700 L) of the fluidized bed granulator at the charging amount shown in Table 1, and the temperature and air volume described in Table 1 below were applied from the bottom of the granulation chamber. The hot air was blown up for the time shown in Table 1 to fluidize the raw material powder to obtain a food and drink composition for powdered green juice. During the blowing, the hot air flow rate was varied within a certain range, and Table 1 shows the varied air flow range. In addition, the total airflow values shown in Table 1 are calculated by calculating the total airflow when the airflow is the minimum value and the total airflow when the airflow is the maximum value for convenience because the airflow of the hot air fluctuates within the range shown in Table 1. It was described as a range.
〔実施例４〜６〕
コラーゲン粉末及び大麦の茎葉の粉末の配合比（質量比）を、表１に記載の比率とした以外は、実施例２と同様とした。
[Examples 4 to 6]
Example 2 was the same as Example 2 except that the blending ratio (mass ratio) of the collagen powder and barley foliage powder was the ratio shown in Table 1.
〔比較例６〕
比較例１で得られた粉末状の青汁用の飲食用組成物５ｇを水１２０ｍＬに溶解した水溶液に対し、スクラロース（三栄源エフ・エフ・アイ株式会社製、商品名「サンスイートＳＵ−１００」）が０．０００１％となるように、スクラロースを添加し、比較例６の青汁用の飲食用組成物とした。
[Comparative Example 6]
For an aqueous solution obtained by dissolving 5 g of the powdered food and drink composition for green juice obtained in Comparative Example 1 in 120 mL of water, sucralose (manufactured by San-Ei Gen F.I., Ltd., trade name “Sunsweet SU-100” )) Was added so that the content was 0.0001%, whereby a food and drink composition for green juice of Comparative Example 6 was obtained.
〔比較例７〕
比較例１で得られた粉末状の青汁用の飲食用組成物１００質量部に対し、難消化性デキストリン（松谷化学工業株式会社製、商品名「ファイバーソル２」）８０質量部を添加したものを、比較例７の青汁用の飲食用組成物とした。
[Comparative Example 7]
80 parts by mass of indigestible dextrin (manufactured by Matsutani Chemical Co., Ltd., trade name “Fibersol 2”) was added to 100 parts by mass of the powdered food and drink composition for green juice obtained in Comparative Example 1. The product was used as a food and drink composition for green juice of Comparative Example 7.
〔比較例８〕
比較例１で得られた粉末状の青汁用の飲食用組成物に対し、サトウキビ抽出物（三井製糖株式会社製、商品名「さとうきび抽出物MSX-100(J)」）０．１％添加したものを、比較例８の青汁用の飲食用組成物とした。
[Comparative Example 8]
Addition of 0.1% sugar cane extract (trade name “sugar cane extract MSX-100 (J)”, manufactured by Mitsui Sugar Co., Ltd.) to the powdered food composition for green juice obtained in Comparative Example 1 This was used as the composition for eating and drinking of green juice of Comparative Example 8.
＜官能評価用サンプルの調製＞
実施例１〜６で得られた飲食用組成物５ｇを１２０ｍＬの水に溶解し、官能評価用の試験サンプルとした。また、比較例６で得られた飲食用組成物をそのまま試験サンプルとした。更に、比較例７及び８で得られた飲食用組成物について、比較例１で得られた粉末が５ｇとなるように秤量したものを同様に１２０ｍＬの水に溶解し、官能評価用の試験サンプルとした。
<Preparation of sample for sensory evaluation>
5 g of the composition for eating and drinking obtained in Examples 1 to 6 was dissolved in 120 mL of water to obtain a test sample for sensory evaluation. Moreover, the food-drink composition obtained in Comparative Example 6 was used as a test sample as it was. Furthermore, about the composition for eating and drinking obtained in Comparative Examples 7 and 8, what was weighed so that the powder obtained in Comparative Example 1 was 5 g was similarly dissolved in 120 mL of water, and a test sample for sensory evaluation It was.
＜評価＞
被験者として、健常な成人６名を無作為に選出した。これらの被験者６名に対し、以下の（１）〜（２）の官能評価を実施した。
<Evaluation>
Six healthy adults were randomly selected as subjects. The following sensory evaluations (1) to (2) were performed on these six subjects.
（１）評価例１（臭い）
前記の被験者６名に、実施例１〜６及び比較例１〜８の各サンプルについて、試飲前、試飲中、試飲後の臭いを評価させた。評価は、標準品である比較例１のサンプルを標準品として、これと同等の場合を５点、最低点（標準品と比べて非常に悪い場合）を１点、最高点（標準品に比べて非常に良い場合）を９点とする９段階評価で行わせた。被験者の評価点の平均値を表１に示す。
(1) Evaluation example 1 (odor)
The six test subjects were evaluated for the odor after tasting before tasting, during tasting, and for each sample of Examples 1-6 and Comparative Examples 1-8. Evaluation is made with the sample of Comparative Example 1 which is a standard product as a standard product, 5 points for the equivalent case, 1 point for the lowest point (when it is very bad compared to the standard product), and 1 point for the highest point (compared to the standard product) And a very good case) was evaluated by a 9-point evaluation. Table 1 shows the average value of the evaluation points of the subjects.
（２）評価例２（味）
前記の被験者６名に、実施例１〜６及び比較例１〜８の各サンプルについて、甘さ、えぐ味、苦味、青臭さ、渋み、酸味、すっきり感（試飲中）、味の濃さ、口当たり、のど越し、後味、すっきり感（試飲後）をそれぞれ評価させた。評価は、標準品である比較例１のサンプルを標準品として、これと同等の場合を５点、最低点（標準品と比べて非常に悪い場合）を１点、最高点（標準品に比べて非常に良い場合）を９点とする９段階評価で行わせた。被験者の評価点の平均値を表１に示す。なお、甘さは甘いほど評価が高く、えぐ味はえぐ味が少ないほど評価が高く、苦味は苦味が少ないほど評価が高く、青臭さは青臭さが少ないほど評価が高く、渋みは渋みが少ないほど評価が高く、酸味は酸味が少ないほど評価が高く、味の濃さは味が濃いと感じるものほど評価が高く、すっきり感は標準品よりもすっきり感が強いと感じるものほど評価が高く、後味は試飲後の味の口残りが少ないほど評価が高いことを表す。
(2) Evaluation example 2 (taste)
For the six subjects, the samples of Examples 1 to 6 and Comparative Examples 1 to 8, sweetness, pungent taste, bitterness, blue odor, astringency, sourness, refreshing feeling (during tasting), richness of taste, Mouth, throat, aftertaste, and refreshing feeling (after tasting) were evaluated. Evaluation is made with the sample of Comparative Example 1 which is a standard product as a standard product, 5 points for the equivalent case, 1 point for the lowest point (when it is very bad compared to the standard product), and 1 point for the highest point (compared to the standard product) And a very good case) was evaluated by a 9-point evaluation. Table 1 shows the average value of the evaluation points of the subjects. In addition, sweetness has a higher evaluation, sweetness has a higher evaluation, and less bitterness has a higher evaluation, bitterness has a higher evaluation, bitterness has a higher evaluation, and less blueness has a higher evaluation, and astringency has less astringency The higher the evaluation, the lower the acidity, the higher the evaluation, the higher the taste, the higher the taste, the higher the evaluation, the clearer the higher the evaluation, the higher the evaluation, The aftertaste indicates that the evaluation is higher as the taste of the taste after tasting is smaller.
上記表１に記載から明らかなとおり、粉末状の青汁用の飲食用組成物を製造した各実施例では、熱風処理を施していない標準品（比較例１）に比べて、味の評価が同等程度であり、且つ、臭いの評価が向上していることが判る。一方、比較例２〜５に示すように、温度又は風量が本発明の範囲外であると、臭いの改善及び味の維持の両立効果が得られないことが判る。また比較例６〜８に示すように、マスキング剤の添加によっては、臭いの改善は図れても、味の維持が図れないことが判る。 As is clear from the description in Table 1 above, in each of the examples in which the powdered food and drink composition for green juice was produced, the taste was evaluated as compared to a standard product that was not subjected to hot air treatment (Comparative Example 1). It turns out that it is comparable and the evaluation of odor is improved. On the other hand, as shown in Comparative Examples 2 to 5, it can be seen that when the temperature or the air volume is out of the range of the present invention, it is not possible to obtain both the effect of improving the odor and maintaining the taste. Further, as shown in Comparative Examples 6 to 8, it can be seen that the addition of the masking agent cannot improve the taste even if the odor can be improved.
〔実施例７〜９〕
比較例１で用いた原料粉末１７０ｋｇを、流動層造粒機の造粒チャンバー（容積約７００Ｌ）に仕込み、造粒チャンバーの底部から下記表２に記載の温度及び風量の熱風を表２に記載する時間、吹き上げ、熱風により原料粉末を流動化させながら造粒チャンバー内の上部に取り付けたスプレーノズルからバインダ液として水を間欠的に噴霧した。なお吹き上げの間、熱風の風量を一定範囲で変動させ、表２にはこの変動した風量範囲を記載した。原料粉末に対するバインダ液の総噴霧量の割合、原料粉末に対する１回の処理の噴霧量の割合及び水の噴霧処理回数は、表２に示す通りであった。以上の工程により、顆粒状の青汁用の飲食用組成物を得た。
[Examples 7 to 9]
170 kg of the raw material powder used in Comparative Example 1 was charged into a granulation chamber (volume: about 700 L) of a fluidized bed granulator, and hot air having the temperature and air volume shown in Table 2 below from the bottom of the granulation chamber is shown in Table 2. The water was sprayed intermittently as a binder solution from a spray nozzle attached to the upper part of the granulation chamber while the raw material powder was fluidized by hot air. During the blowing, the hot air volume was varied within a certain range, and Table 2 shows the varied air volume range. Table 2 shows the ratio of the total spray amount of the binder liquid to the raw material powder, the ratio of the spray amount of one treatment to the raw material powder, and the number of water spray treatments. Through the above steps, a granular food and drink composition for green juice was obtained.
＜官能評価用サンプルの調製＞
実施例２、７〜９で得られた飲食用組成物５ｇを１２０ｍＬの水に溶解し、官能評価用の試験サンプルとした。
<Preparation of sample for sensory evaluation>
5 g of the composition for eating and drinking obtained in Examples 2 and 7 to 9 was dissolved in 120 mL of water to obtain a test sample for sensory evaluation.
＜評価＞
上記被験者６名に対し、以下の（１）〜（２）の官能評価を実施した。
<Evaluation>
The following (1) to (2) sensory evaluations were performed on the six test subjects.
（１）評価例１（臭い）
前記の被験者６名に、実施例７〜９の各サンプルについて、試飲前、試飲中、試飲後の臭いを評価させた。評価は、実施例２のサンプルを標準品として、これと同等の場合を５点、最低点（標準品と比べて非常に悪い場合）を１点、最高点（標準品に比べて非常に良い場合）を９点とする９段階評価で行わせた。被験者の評価点の平均値を表２に示す。
(1) Evaluation example 1 (odor)
The six test subjects were evaluated for the odors after tasting, before tasting, and after tasting for each sample of Examples 7-9. Evaluation was made with the sample of Example 2 as a standard product, 5 points for the equivalent case, 1 point for the lowest point (when it is very bad compared to the standard product), and 1 point for the highest point (very good compared to the standard product) Case) was performed in a 9-step evaluation with 9 points. Table 2 shows the average value of the evaluation points of the subjects.
（２）評価例２（味）
前記の被験者６名に、実施例７〜９の各サンプルについて、甘さ、えぐ味、苦味、青臭さ、渋み、酸味、すっきり感（試飲中）、味の濃さ、口当たり、のど越し、後味、すっきり感（試飲後）をそれぞれ評価させた。評価は、標準品である実施例２のサンプルを標準品として、これと同等の場合を５点、最低点（標準品と比べて非常に悪い場合）を１点、最高点（標準品に比べて非常に良い場合）を９点とする９段階評価で行わせた。被験者の評価点の平均値を表２に示す。なお、甘さは甘いほど評価が高く、えぐ味はえぐ味が少ないほど評価が高く、苦味は苦味が少ないほど評価が高く、青臭さは青臭さが少ないほど評価が高く、渋みは渋みが少ないほど評価が高く、酸味は酸味が少ないほど評価が高く、味の濃さは味が濃いと感じるものほど評価が高く、すっきり感は標準品よりもすっきり感が強いと感じるものほど評価が高く、後味は試飲後の味の口残りが少ないほど評価が高いことを表す。
(2) Evaluation example 2 (taste)
For each of the subjects in Examples 7 to 9, the subjects were 6 sweet subjects, sweet taste, bitter taste, blue odor, astringency, sourness, refreshing feeling (during tasting), richness of taste, mouth feel, throat, and aftertaste. Each was evaluated for a refreshing feeling (after tasting). Evaluation is based on the sample of Example 2, which is a standard product, with 5 points for the equivalent sample, 1 point for the lowest point (if it is very bad compared to the standard product), and 1 point for the highest point (compared to the standard product) And a very good case) was evaluated by a 9-point evaluation. Table 2 shows the average value of the evaluation points of the subjects. In addition, sweetness has a higher evaluation, sweetness has a higher evaluation, and less bitterness has a higher evaluation, bitterness has a higher evaluation, bitterness has a higher evaluation, and less blueness has a higher evaluation, and astringency has less astringency The higher the evaluation, the lower the acidity, the higher the evaluation, the higher the taste, the higher the taste, the higher the evaluation, the clearer the higher the evaluation, the higher the evaluation, The aftertaste indicates that the evaluation is higher as the taste of the taste after tasting is smaller.
（溶解性評価）
以下のようにして、青汁用の飲食用組成物の水への溶解性を評価した。サンプル５ｇを計り取り、水１２０ｍＬを加えた後、マドラースプーンを用いて１０秒間で２０回撹拌した。各サンプルの溶解性を目視で確認し、評価した。評価は、標準品である実施例２のサンプルを標準品として、これと同等の場合を５点、最低点（標準品と比べて非常に悪い場合）を１点、最高点（標準品に比べて非常に良い場合）を９点とする９段階評価で行わせた。
(Solubility evaluation)
The solubility in water of the composition for eating and drinking for green juice was evaluated as follows. 5 g of a sample was weighed and 120 mL of water was added, and then stirred 20 times for 10 seconds using a Madler spoon. The solubility of each sample was visually confirmed and evaluated. Evaluation is based on the sample of Example 2, which is a standard product, with 5 points for the equivalent sample, 1 point for the lowest point (if it is very bad compared to the standard product), and 1 point for the highest point (compared to the standard product) And a very good case) was evaluated by a 9-point evaluation.
（物性評価）
得られた青汁用の飲食用組成物について、安息角、嵩密度、粒度分布、オリフィス径値を測定した。
(Evaluation of the physical properties)
About the obtained food-drinks composition for green juice, the angle of repose, the bulk density, the particle size distribution, and the orifice diameter value were measured.
上述したように、実施例２においては、特定の風量及び温度の熱風を用いたことにより、熱風処理をしない比較例１と比べて臭いの改善及び味の維持の効果が得られていたところ、上記表２に記載の通り、流動層造粒機を用いて顆粒状の青汁用の飲食用組成物を製造した実施例７〜９においては、この実施例２と比べてさらに、臭いが改善され、また味の評価も同程度以上となっていた。従って、バインダを用いることにより、青汁用の飲食用組成物の臭いの低減において顕著な効果が得られていることがわかる。また、安息角、嵩密度、粒度分布、オリフィス径値についても違いが見られた。 As described above, in Example 2, by using hot air having a specific air volume and temperature, the effect of improving odor and maintaining taste was obtained as compared with Comparative Example 1 in which hot air treatment was not performed. As described in Table 2 above, in Examples 7 to 9 where a granular food and drink composition for a green juice was produced using a fluidized bed granulator, the odor was further improved as compared to Example 2. Moreover, the evaluation of the taste was about the same or higher. Therefore, it turns out that the remarkable effect is acquired in reduction of the odor of the composition for eating and drinking for green juice by using a binder. Differences were also found in the angle of repose, bulk density, particle size distribution, and orifice diameter value.
Claims (3)
コラーゲン粉末と、大麦の茎及び／又は葉の粉末とを含有する原料粉末を、温度が４５℃以上１２０℃以下であり且つ風量が２５ｍ3／分以上５５ｍ3／分未満である熱風と接触させる、青汁用の飲食用組成物の製造方法。 A method for producing a food and drink composition for green juice comprising collagen and barley stems and / or leaves,
The raw material powder containing collagen powder and barley stem and / or leaf powder is brought into contact with hot air having a temperature of 45 ° C. or more and 120 ° C. or less and an air volume of 25 m 3 / min or more and less than 55 m 3 / min. The manufacturing method of the composition for eating and drinking for green juice.
コラーゲン粉末と、大麦の茎及び／又は葉の粉末とを含有する原料粉末を熱風により流動化させながら、水系のバインダ液を噴霧して凝集及び結着させ、
前記熱風の温度が４５℃以上１２０℃以下であり且つ風量が２５ｍ3／分以上５５ｍ3／分未満である、青汁用の飲食用組成物の製造方法。 A method for producing a food and drink composition for green juice comprising collagen and barley stems and / or leaves,
While a raw material powder containing collagen powder and barley stem and / or leaf powder is fluidized with hot air, an aqueous binder solution is sprayed to agglomerate and bind,
Manufacturing method of the and air flow temperature is at 45 ° C. or higher 120 ° C. or less of the hot air is less than 25 m 3 / min or more 55m 3 / min, dietary compositions for green juice.
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| JP2004350676A (en) * | 2003-05-02 | 2004-12-16 | Uivt Kk | Dry powder or granule of fresh food with long-term storage stability |
| JP2005118025A (en) * | 2003-10-16 | 2005-05-12 | Uivt Kk | New feed for fish and shellfish and method for producing the same |
| JP2006288350A (en) * | 2005-04-14 | 2006-10-26 | Hanamai:Kk | Food composition and method for producing the same |
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