JP6774695B1 - Manufacturing method of barley green leaf powder - Google Patents
Manufacturing method of barley green leaf powder Download PDFInfo
- Publication number
- JP6774695B1 JP6774695B1 JP2020037504A JP2020037504A JP6774695B1 JP 6774695 B1 JP6774695 B1 JP 6774695B1 JP 2020037504 A JP2020037504 A JP 2020037504A JP 2020037504 A JP2020037504 A JP 2020037504A JP 6774695 B1 JP6774695 B1 JP 6774695B1
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- Prior art keywords
- green leaf
- leaf powder
- barley
- barley green
- jet mill
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Abstract
【課題】水への分散しやすさに優れた大麦緑葉粉末及びその製造方法を提供すること。【解決手段】本発明は、衝突板式ジェットミルを使用する、大麦緑葉粉末の製造方法である。本発明の製造方法は、大麦緑葉の乾燥した粗粉砕物を粉砕する微粉砕工程を有することが好ましい。得られる大麦緑葉粉末は、水分量が５質量％以下であり、且つ、累積体積５０％における体積累積粒径が５μｍ以上５０μｍ以下であることが好ましい。前記衝突板式ジェットミルの粉砕条件は、前記粗粉砕物の供給速度が２０ｋｇ／ｈｒ以上１５０ｋｇ／ｈｒ以下であることが好ましい。【選択図】なしPROBLEM TO BE SOLVED: To provide a barley green leaf powder having excellent dispersibility in water and a method for producing the same. The present invention is a method for producing barley green leaf powder using a collision plate type jet mill. The production method of the present invention preferably includes a fine pulverization step of pulverizing a dried coarsely pulverized barley green leaf. The obtained barley green leaf powder preferably has a water content of 5% by mass or less and a volume cumulative particle size of 5 μm or more and 50 μm or less at a cumulative volume of 50%. The pulverization conditions of the collision plate type jet mill are preferably such that the supply rate of the coarse pulverized product is 20 kg / hr or more and 150 kg / hr or less. [Selection diagram] None
Description
本発明は、大麦緑葉粉末及びその製造方法に関する。 The present invention relates to barley green leaf powder and a method for producing the same.
大麦などの緑色植物の緑色の葉は、ビタミン類、ミネラル類、食物繊維などに富み、更に種々の機能を期待して、健康食品の素材として注目を浴びている。緑葉は、粉末化を経由して、粉末状そのまま又は顆粒状や錠剤状などの固状形態に加えて、用時調製的に液状形態で提供される。 The green leaves of green plants such as barley are rich in vitamins, minerals, dietary fiber, etc., and are attracting attention as a material for health foods with the expectation of various functions. The green leaves are provided in a liquid form in a preparatory manner before use, in addition to a solid form such as a powder or a granule or a tablet, via powdering.
出願人はこれまでに、大麦緑葉の粉末の製造方法として、乾燥した緑葉を、ジェットミルを用いた粉砕処理に供する大麦緑葉の粉末の製造方法を提案した（特許文献１）。 The applicant has previously proposed a method for producing a powder of barley green leaves, which is a method for producing a powder of barley green leaves in which dried green leaves are subjected to a pulverization treatment using a jet mill (Patent Document 1).
ジェットミルは一般に、コンプレッサーにより空気を圧縮し、その圧縮空気をエアノズルから噴射することによって粒子を加速、衝突させて粉砕を行う。ジェットミルを構造、機械的に分類すると、旋回流式ジェットミル、流動層式ジェットミル、および衝突板式ジェットミルに大別される。旋回流式ジェットミルは、偏平な円筒状の粉砕室を持ち、その外周壁にエアノズルが中心方向から一定の角度を持つように複数設置されている。更に、排出管は中心部に上向き又は下向き開口している。そのため、ジェット流により粉砕室内に水平方向の旋回流が発生し、粒子は一定時間粉砕室内に旋回滞留し、繰り返し粉砕される。流動層式ジェットミルは、円筒状粉砕室の外周壁下部に、エアノズルが中心方向に向けて複数個設置されている。更に、排出管は円筒状粉砕室上部に水平又は垂直に設置されている。そのため、ジェット流による旋回流は、垂直方向に発生し、旋回流式ジェットミル同様、粒子は一定時間粉砕室内に旋回、滞留し、繰り返し粉砕される（特許文献２の段落〔０００２〕及び〔０００４〕）。 In a jet mill, air is generally compressed by a compressor, and the compressed air is injected from an air nozzle to accelerate and collide particles to perform pulverization. When jet mills are structurally and mechanically classified, they are roughly classified into swirl flow type jet mills, fluidized bed type jet mills, and collision plate type jet mills. The swirling jet mill has a flat cylindrical crushing chamber, and a plurality of air nozzles are installed on the outer peripheral wall of the crushing chamber so as to have a constant angle from the center direction. Further, the discharge pipe has an upward or downward opening at the center. Therefore, the jet flow generates a swirling flow in the horizontal direction in the crushing chamber, and the particles swirl and stay in the crushing chamber for a certain period of time and are repeatedly crushed. In the fluidized bed type jet mill, a plurality of air nozzles are installed in the lower part of the outer peripheral wall of the cylindrical crushing chamber toward the center. Further, the discharge pipe is installed horizontally or vertically in the upper part of the cylindrical crushing chamber. Therefore, the swirling flow due to the jet flow is generated in the vertical direction, and the particles are swirled and retained in the crushing chamber for a certain period of time and are repeatedly crushed (paragraphs [0002] and [0004] of Patent Document 2). ]).
特許文献２の上記の記載の通り、旋回流式ジェットミル及び流動層式ジェットミルは粒子同士、および粒子と流路壁面との衝突により粉砕を行うものである。一方、旋回流式ジェットミル及び流動層式ジェットミルと異なり、衝突板式ジェットミルは粒子と衝突板との衝突により粉砕を行う（非特許文献１、ｐ６６１の右欄）。 As described above in Patent Document 2, the swirling flow type jet mill and the fluidized bed type jet mill perform pulverization by collision between particles and between the particles and the wall surface of the flow path. On the other hand, unlike the swirling flow type jet mill and the fluidized bed type jet mill, the collision plate type jet mill crushes by the collision between the particles and the collision plate (Non-Patent Document 1, p661, right column).
ここで、大麦緑葉の粉末の製造方法に係る特許文献１には、衝突板式ジェットミルは記載されていない。 Here, Patent Document 1 relating to a method for producing powder of green barley leaves does not describe a collision plate type jet mill.
しかしながら、本発明者は、特許文献１に記載の従来の大麦緑葉粉末の製造方法では、得られる大麦緑葉粉末の水への分散しやすさに改善の余地があることを見出した。 However, the present inventor has found that there is room for improvement in the ease of dispersing the obtained barley green leaf powder in water in the conventional method for producing barley green leaf powder described in Patent Document 1.
本発明は乾燥工程及び粉砕工程を経て大麦の緑葉を粉砕する大麦緑葉粉末の製造方法であって、
粉砕工程において衝突板式ジェットミルを使用する、大麦緑葉粉末の製造方法を提供するものである。
The present invention is a method for producing barley green leaf powder in which green leaves of barley are crushed through a drying step and a crushing step.
It provides a method for producing barley green leaf powder using a collision plate type jet mill in a crushing step.
具体的には、本発明の概要は以下の通りである。
＜１＞乾燥工程及び粉砕工程を経て大麦の緑葉を粉砕する大麦緑葉粉末の製造方法であって、
粉砕工程において衝突板式ジェットミルを使用する、大麦緑葉粉末の製造方法。
＜２＞前記粉砕工程は、大麦緑葉の乾燥した粗粉砕物を粉砕する微粉砕工程を有し、
前記微粉砕工程において前記衝突板式ジェットミルを使用する、＜１＞に記載の大麦緑葉粉末の製造方法。
＜３＞前記衝突板式ジェットミルの粉砕条件は、前記粗粉砕物の供給速度が２０ｋｇ／ｈｒ以上１５０ｋｇ／ｈｒ以下である、＜２＞に記載の大麦緑葉粉末の製造方法。
＜４＞水分量が５質量％以下であり、且つ、累積体積５０％における体積累積粒径が５μｍ以上５０μｍ以下である大麦緑葉粉末を製造する、＜１＞〜＜３＞の何れかに記載の大麦緑葉粉末の製造方法。
Specifically, the outline of the present invention is as follows.
<1> A method for producing barley green leaf powder in which green leaves of barley are crushed through a drying step and a crushing step.
A method for producing barley green leaf powder using a collision plate type jet mill in the crushing process.
<2> The pulverization step includes a fine pulverization step of pulverizing a dried coarsely pulverized barley green leaf.
The method for producing barley green leaf powder according to <1>, wherein the collision plate type jet mill is used in the fine pulverization step.
<3> The method for producing barley green leaf powder according to <2>, wherein the crushing condition of the collision plate type jet mill is that the supply rate of the coarsely crushed product is 20 kg / hr or more and 150 kg / hr or less.
<4> Described in any of <1> to <3>, which produces barley green leaf powder having a water content of 5% by mass or less and a volume cumulative particle size of 5 μm or more and 50 μm or less at a cumulative volume of 50%. How to make barley green leaf powder.
更に、本発明は以下の＜５＞〜＜７＞の何れかに記載の大麦緑葉の粉末（以下、「本発明の大麦緑葉粉末ともいう。」）を提供するものである。
＜５＞大麦緑葉の粉末であって、１００ｍｓにおける接触角が９０°以下であることを特徴とする、大麦緑葉の粉末。
＜６＞大麦緑葉の粉末であって、１１００ｍｓにおける接触角が２２°以下であることを特徴とする、大麦緑葉の粉末。
＜７＞大麦緑葉の粉末であって、一の凹部の底から隣接する凸部の頂点までの最大高さＨ１の、粒子全体の最大高さＨ２に対する比（Ｈ１／Ｈ２）が、０．６以下であることを特徴とする、大麦緑葉の粉末。
Further, the present invention provides the barley green leaf powder according to any one of <5> to <7> below (hereinafter, also referred to as "barley green leaf powder of the present invention").
<5> A powder of green barley leaves, characterized in that the contact angle at 100 ms is 90 ° or less.
<6> A powder of green barley leaves, characterized in that the contact angle at 1100 ms is 22 ° or less.
<7> The ratio (H1 / H2) of the maximum height H1 from the bottom of one concave portion to the apex of the adjacent convex portion to the maximum height H2 of the entire particle of the barley green leaf powder is 0.6. Barley green leaf powder, characterized by:
本発明によれば、水へ分散しやすく、且つ、色や香り、飲感に優れた大麦緑葉粉末及びその製造方法を提供することができる。 According to the present invention, it is possible to provide a barley green leaf powder that is easily dispersed in water and has excellent color, aroma, and drinking sensation, and a method for producing the same.
以下、本発明の実施の形態を挙げて本発明を更に詳細に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to embodiments of the present invention, but the present invention is not limited thereto.
以下、本発明を詳細に説明する。
本発明の一の側面は、乾燥工程及び粉砕工程を経て大麦の緑葉を粉砕する大麦緑葉粉末の製造方法であって、粉砕工程において衝突板式ジェットミルを使用する、大麦緑葉粉末の製造方法である。本発明者らは水への分散しやすさに優れた大麦緑葉粉末が得られる大麦緑葉粉末の製造方法について鋭意検討した。その結果、驚くべきことに、粉砕工程において衝突板式ジェットミルを用いることで、水への分散しやすさに優れた大麦緑葉粉末が得られることを知見した。本明細書でいう大麦緑葉粉末とは、大麦の緑葉を乾燥及び粉砕することで得られる粉末である。乾燥工程及び粉砕工程はいずれを先に行ってもよいし、同時に行ってもよいが、乾燥工程を先に行うことが製造効率上好ましい。大麦緑葉粉末は、搾汁工程又は抽出工程を経ずに製造されることが好ましい。このような大麦緑葉粉末は、大麦の緑葉の搾汁液の乾燥粉末や抽出液の乾燥粉末に比して、風味が良好であり且つ不溶性食物繊維を豊富に含み、健康食品素材として有用なものである。以下説明する本発明の大麦緑葉粉末の製造方法は、本発明の大麦緑葉粉末の好適な製造方法である。
Hereinafter, the present invention will be described in detail.
One aspect of the present invention is a method for producing barley green leaf powder in which green leaves of barley are crushed through a drying step and a crushing step, and a method for producing barley green leaf powder using a collision plate type jet mill in the crushing step. .. The present inventors have diligently studied a method for producing barley green leaf powder, which can obtain barley green leaf powder having excellent dispersibility in water. As a result, it was surprisingly found that barley green leaf powder having excellent dispersibility in water can be obtained by using a collision plate type jet mill in the crushing process. The barley green leaf powder referred to in the present specification is a powder obtained by drying and crushing the green leaves of barley. Either the drying step or the crushing step may be performed first, or may be performed at the same time, but it is preferable to perform the drying step first in terms of production efficiency. The barley green leaf powder is preferably produced without going through a squeezing step or an extraction step. Such barley green leaf powder has a better flavor and is rich in insoluble dietary fiber than the dry powder of barley green leaf juice and the dry powder of extract, and is useful as a health food material. is there. The method for producing barley green leaf powder of the present invention described below is a preferred method for producing barley green leaf powder of the present invention.
本発明で得られる大麦緑葉粉末の原料となる大麦は、二条大麦、六条大麦、裸大麦などを特に限定なく使用でき、これらを１種のみ使用してもよく、２種以上組み合わせて使用してもよい。大麦緑葉は、植物体の葉の部分だけではなく、葉とともに茎その他の部分を含んでもよい。 As the barley used as the raw material of the barley green leaf powder obtained in the present invention, two-row barley, six-row barley, bare barley and the like can be used without particular limitation, and only one of these may be used, or two or more of them may be used in combination. May be good. The barley green leaf may include not only the leaf part of the plant body but also the stem and other parts together with the leaf.
大麦緑葉は何れの収穫時期に収穫されたものであってもよく、特に限定されないが、例えば、成熟期前、すなわち、分けつ開始期から出穂開始前期に収穫されたものであることが好ましい。具体的には、品種の違いによっても異なるが、一般に、背丈が１０ｃｍ以上、好ましくは１０〜９０ｃｍ程度、特に好ましくは２０〜８０ｃｍ程度、とりわけ３０〜７０ｃｍ程度である大麦から、緑葉を収穫することが好ましいが、これらに限定されるものではない。 The barley green leaves may be harvested at any harvesting time and are not particularly limited, but are preferably harvested before the maturation period, that is, from the beginning of division to the beginning of heading. Specifically, although it varies depending on the variety, in general, green leaves are harvested from barley having a height of 10 cm or more, preferably about 10 to 90 cm, particularly preferably about 20 to 80 cm, especially about 30 to 70 cm. Is preferable, but the present invention is not limited to these.
大麦は、収穫後、直ちに粉末化することが好ましい。粉末化までに時間を要する場合、緑葉の変質を防ぐために低温貯蔵などの当業者が通常用いる貯蔵手段により貯蔵することが好ましい。 Barley is preferably pulverized immediately after harvesting. When it takes time to pulverize, it is preferable to store the leaves by a storage means usually used by those skilled in the art such as low temperature storage in order to prevent deterioration of green leaves.
大麦緑葉の粉砕に用いる衝突板式ジェットミルは、超音速の空気流を用いて衝突板に原料粒子を叩き付けて粉砕するものであることが、得られる大麦緑葉粉末の味及び香りや飲感等が良好であるため好ましい。衝突板式ジェットミルでは、原料粒子を衝突板に直接衝突させる。このため衝突板式ジェットミルは、旋回流式ジェットミル等の粒子同士の衝突により粉砕を行うタイプのジェットミルに比して、衝撃力、衝突確率、粉砕速度が大きく、粒子の粉砕に有利といわれている（非特許文献１のｐ６６２の右欄）。また衝突板式ジェットミルでは、粒子と衝突板の衝突を利用するため、粒子が衝突板に衝突したエネルギーが熱エネルギーに変換されるといわれている（特許文献２の段落〔０００４〕）。本発明者らは、衝突板式ジェットミルを用いて粉砕された大麦緑葉粉末は、旋回流式ジェットミルにより粉砕されたものに比べ、粒子の角が取れ、より滑らかな丸みを帯びた構造を有していることを確認している。この粒子形状の違いにより、衝突板式ジェットミルによって粉砕された粉末では分散性の向上が起きていたと考えられる。また、この現象を裏付けるように、旋回流式ジェットミルにより粉砕された大麦緑葉粉末と比較して、衝突板式ジェットミルを用い粉砕された粉末では接触角の減少、即ち濡れ性の向上が確認できた。接触角は例えばさらに、粒子形状の違いは口当たりの良さやざらつきの少なさといった飲感の向上にも寄与していると考えている。 The collision plate type jet mill used for crushing barley green leaves is crushed by hitting raw material particles against the collision plate using a supersonic air flow, so that the taste, aroma, drinking feeling, etc. of the obtained barley green leaf powder can be obtained. It is preferable because it is good. In the collision plate type jet mill, the raw material particles collide directly with the collision plate. For this reason, the collision plate type jet mill is said to be advantageous for crushing particles because it has a larger impact force, collision probability, and crushing speed than a jet mill of the type that crushes particles by collision with each other, such as a swirling flow type jet mill. (Right column of p662 of Non-Patent Document 1). Further, in the collision plate type jet mill, since the collision between the particles and the collision plate is used, it is said that the energy of the particles colliding with the collision plate is converted into thermal energy (paragraph [0004] of Patent Document 2). The present inventors have a structure in which barley green leaf powder crushed by a collision plate type jet mill has a smoother rounded structure with rounded particles, as compared with those crushed by a swirling flow type jet mill. I have confirmed that I am doing it. Due to this difference in particle shape, it is considered that the powder crushed by the collision plate type jet mill had improved dispersibility. In addition, to support this phenomenon, it was confirmed that the contact angle was reduced, that is, the wettability was improved in the powder crushed by the collision plate type jet mill as compared with the barley green leaf powder crushed by the swirling flow type jet mill. It was. For example, the contact angle is considered to contribute to the improvement of drinking sensation such as good mouthfeel and less roughness due to the difference in particle shape.
衝突板式ジェットミルは衝突板と圧縮空気が導入されるノズルを有する。衝突板式ジェットミルとしては例えば図１に示す構造のものが知られている。図１に示す衝突板式ジェットミル１では、原料粒子は原料吸入口５から原料吸入管２に導入されてラバールノズルであるノズル４に投入される。ノズル４に投入された原料粒子は、圧縮空気導入口３から導入された圧縮空気に駆動され、末広部４ｂで超音速に加速された後、ノズル出口６から吐出されて、衝突板７に衝突し、粉砕される。なお、図１は衝突板式ジェットミルの粉砕機構を説明するために用いた模式図に過ぎず本発明を何ら限定するものではない。衝突板式ジェットミルは、原料粒子を衝突板に衝突させる形式であればよく、図１の構造に限定されず、旋回流式や流動層式を組み合わせた形式であってもよい。また原料粒子の導入方式や圧縮空気の導入形式、衝突板の固定形式等も図１に限定されない。 The collision plate type jet mill has a collision plate and a nozzle into which compressed air is introduced. As the collision plate type jet mill, for example, the one having the structure shown in FIG. 1 is known. In the collision plate type jet mill 1 shown in FIG. 1, the raw material particles are introduced into the raw material suction pipe 2 from the raw material suction port 5 and charged into the nozzle 4 which is a Laval nozzle. The raw material particles introduced into the nozzle 4 are driven by the compressed air introduced from the compressed air introduction port 3, accelerated to supersonic speed at the divergent portion 4b, then discharged from the nozzle outlet 6 and collide with the collision plate 7. And crushed. It should be noted that FIG. 1 is merely a schematic diagram used for explaining the crushing mechanism of the collision plate type jet mill, and does not limit the present invention in any way. The collision plate type jet mill may be of a type in which the raw material particles collide with the collision plate, and is not limited to the structure shown in FIG. 1, and may be a type in which a swirling flow type or a fluidized bed type is combined. Further, the method of introducing raw material particles, the type of introducing compressed air, the type of fixing the collision plate, and the like are not limited to FIG.
衝突板の表面形状としては、平板、凹凸や突起を有するもの、円錐状や角錐状であるもの等が挙げられ、凹凸や突起を有するもの、円錐状、角錐状であることが、表面を滑らかな大麦緑葉粉末を得ることができ、分散性に一層優れるため好ましい。 Examples of the surface shape of the collision plate include flat plates, those having irregularities and protrusions, those having a conical shape and a pyramid shape, and those having irregularities and protrusions, and those having a conical shape and a pyramid shape smooth the surface. Barley green leaf powder can be obtained, which is preferable because it has more excellent dispersibility.
ラバールノズル等のノズルからの吐出圧力は特に限定されないが、０．４ＭＰａ以上１．２ＭＰａ以下であることが、衝撃力が適度であり、得られる大麦緑葉粉末の香りや味、飲みやすさが一層優れるため好ましく、０．５ＭＰａ以上１．０ＭＰａ以下であることがより好ましく、０．６５ＭＰａ以上０．９５ＭＰａ以下であることが、特に好ましい。 The discharge pressure from a nozzle such as a Laval nozzle is not particularly limited, but when it is 0.4 MPa or more and 1.2 MPa or less, the impact force is appropriate, and the aroma, taste, and ease of drinking of the obtained barley green leaf powder are further excellent. Therefore, it is preferably 0.5 MPa or more and 1.0 MPa or less, and particularly preferably 0.65 MPa or more and 0.95 MPa or less.
原料粉末の装置への供給速度は特に限定されないが、例えば５ｋｇ／ｈｒ以上２５０ｋｇ／ｈｒ以下であることが、衝突効率が良好であり、得られる大麦緑葉粉末の香りや味、飲みやすさが一層優れるため好ましく、１０ｋｇ／ｈｒ以上２００ｋｇ／ｈｒ以下であることがより好ましく、２０ｋｇ／ｈｒ以上１５０ｋｇ／ｈｒ以下であることが特に好ましい。なおｈｒは時間を指す。 The speed of supplying the raw material powder to the apparatus is not particularly limited, but for example, when it is 5 kg / hr or more and 250 kg / hr or less, the collision efficiency is good, and the aroma, taste, and ease of drinking of the obtained barley green leaf powder are further enhanced. It is preferable because it is excellent, more preferably 10 kg / hr or more and 200 kg / hr or less, and particularly preferably 20 kg / hr or more and 150 kg / hr or less. Note that hr refers to time.
図１に示すように、ノズル４の吐出方向と直交する平面に対し、衝突板７のノズル側の表面がなす傾斜角度は、適宜調整することができる。 As shown in FIG. 1, the inclination angle formed by the surface of the collision plate 7 on the nozzle side with respect to the plane orthogonal to the ejection direction of the nozzle 4 can be appropriately adjusted.
大麦緑葉はこれを粗粉砕物とし、当該粗粉砕物を衝突板式ジェットミルによる微粉砕に供することが、生産性向上の点で好ましい。衝突板式ジェットミルによる微粉砕に供する粗粉砕物の大きさとしては目開き２ｍｍの篩を５０質量％以上が通過する大きさであることが生産性向上の点で好ましい。この観点から、衝突板式ジェットミルによる微粉砕に供する粗粉砕物の大きさは、目開き２ｍｍの篩を７０質量％以上通過する大きさであることがより好ましく、目開き１ｍｍの篩を７０質量％以上通過する大きさであることが更に一層好ましい。 It is preferable to use the barley green leaves as a coarsely pulverized product and to subject the coarsely pulverized product to fine pulverization by a collision plate type jet mill from the viewpoint of improving productivity. The size of the coarsely pulverized material to be finely pulverized by the collision plate type jet mill is preferably such that 50% by mass or more passes through a sieve having an opening of 2 mm from the viewpoint of improving productivity. From this point of view, the size of the coarsely pulverized material to be finely pulverized by the collision plate type jet mill is more preferably a size that passes through a sieve having a mesh size of 2 mm by 70% by mass or more, and a sieve having a mesh size of 1 mm is 70 mass by mass. It is even more preferable that the size passes through% or more.
衝突板式ジェットミルによる微粉砕に供する粗粉砕物は、乾燥した粗粉砕物であることが製造時の粉砕物の取扱いの点で好ましい。衝突板式ジェットミルによる微粉砕に供する乾燥した粗粉砕物は、水分量が１０質量％以下であることが、保存安定性及び嗜好性の点で好ましい。この観点から乾燥した粗粉砕物の水分量は８質量％以下がより好ましく、５質量％以下が更に一層好ましい。水分量の測定は、常圧加熱乾燥法及び赤外線水分計法の何れかの方法を用いることが好ましい。いずれか一方の方法で測定した場合に本明細書記載の上限以下となる場合であって他方の測定方法では該当しない場合も当該上限以下の水分量とみなすこととする。 The coarsely pulverized product to be finely pulverized by the collision plate type jet mill is preferably a dried coarsely pulverized product from the viewpoint of handling the pulverized product during production. The dry coarsely pulverized product to be finely pulverized by a collision plate type jet mill preferably has a water content of 10% by mass or less in terms of storage stability and palatability. From this viewpoint, the water content of the dried crude pulverized product is more preferably 8% by mass or less, and even more preferably 5% by mass or less. For the measurement of the water content, it is preferable to use either a normal pressure heating / drying method or an infrared moisture metering method. If the amount of water is less than or equal to the upper limit described in the present specification when measured by either one method and is not applicable to the other measurement method, the amount of water is considered to be less than or equal to the upper limit.
大麦緑葉粉末の製造方法において、衝突板式ジェットミルに供給する粉末として、大麦緑葉を乾燥した粗粉砕物を用いる場合、当該粗粉砕物は、大麦緑葉に対する乾燥処理及び粗粉砕処理により得られればよい。乾燥処理及び粗粉砕処理は同時に行ってもよく、或いはいずれを先に行ってもよいが、乾燥処理を先に行った後に粗粉砕処理を行うことが製造効率等の点で好ましい。 In the method for producing barley green leaf powder, when a coarsely crushed product obtained by drying barley green leaves is used as the powder to be supplied to the collision plate type jet mill, the coarsely crushed product may be obtained by a drying treatment and a coarse crushing treatment on the barley green leaves. .. The drying treatment and the coarse crushing treatment may be carried out at the same time, or either of them may be carried out first, but it is preferable to carry out the rough crushing treatment after the drying treatment first in terms of production efficiency and the like.
乾燥処理は例えば、緑葉の水分含量が１０質量％以下、好ましくは８質量％以下、特に好ましくは５質量％以下となるように乾燥する処理が挙げられる。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。加熱による乾燥は、例えば、４０℃〜１４０℃、好ましくは８０〜１３０℃にて加温により緑葉が変色しない温度及び時間で行われ得る。 Examples of the drying treatment include a treatment in which the water content of the green leaves is 10% by mass or less, preferably 8% by mass or less, and particularly preferably 5% by mass or less. The 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, and freeze drying. Drying by heating can be performed, for example, at a temperature and time at 40 ° C. to 140 ° C., preferably 80 to 130 ° C., at which the green leaves are not discolored by heating.
粗粉砕処理は例えば、スライサー、クラッシャー、ミル、ブレンダー、石臼、カッター、ミキサーなどの機器や器具などを用いて、緑葉を粉砕、破砕、スライス又は細断する処理が挙げられる。また、粗粉砕等の作業効率等の点から、粗粉砕前に裁断処理を行ってもよい。 Examples of the coarse crushing treatment include a treatment of crushing, crushing, slicing or shredding green leaves using equipment or instruments such as a slicer, a crusher, a mill, a blender, a millstone, a cutter and a mixer. Further, from the viewpoint of work efficiency such as coarse crushing, cutting treatment may be performed before coarse crushing.
大麦の緑葉から乾燥した粗粉砕物を得るに際しては、大麦緑葉の乾燥処理及び粗粉砕処理のほかに、必要に応じて、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行ってもよい。ブランチング処理は緑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。ブランチング処理を行う場合、乾燥処理の前に行われることが美しい緑色の粉末を一層得やすいために好ましい。 When obtaining a dried coarsely crushed product from barley green leaves, one or more selected from the treatments such as branching treatment and sterilization treatment, as necessary, in addition to the dry treatment and coarse crushing treatment of barley green leaves. The processes of may be combined. The blanching treatment is a treatment for keeping the green color of green leaves vivid, and examples of the blanching treatment method include hot water treatment and steaming treatment. When the blanching treatment is carried out, it is preferable to carry out the blanching treatment before the drying treatment because it is easier to obtain a beautiful green powder.
熱水処理としては、例えば、７０〜１００℃、好ましくは８０〜１００℃の熱水又は水蒸気中で、緑葉を３０〜２４０秒間、好ましくは６０〜１８０秒間処理する方法などが挙げられる。また、熱水処理に際して、炭酸マグネシウムなどの炭酸塩や炭酸水素ナトリウムなどの炭酸水素塩を用いることが好ましく、炭酸水素の塩を熱水に溶解することにより、緑葉の緑色をより鮮やかにすることができる。 Examples of the hot water treatment include a method of treating green leaves for 30 to 240 seconds, preferably 60 to 180 seconds in hot water or steam at 70 to 100 ° C., preferably 80 to 100 ° C. Further, in the hot water treatment, it is preferable to use a carbonate such as magnesium carbonate or a hydrogen carbonate such as sodium hydrogen carbonate, and by dissolving the hydrogen carbonate salt in hot water, the green color of the green leaves becomes more vivid. Can be done.
蒸煮処理は、常圧又は加圧下において、緑葉を水蒸気により蒸煮する処理である。蒸煮処理は、蒸煮処理と冷却する処理とを繰り返す間歇的蒸煮処理であってもよい。蒸煮処理において、水蒸気により蒸煮する処理は、例えば、３０〜２４０秒間、好ましくは６０〜１８０秒間行われる。蒸煮処理後の冷却処理は、直ちに行われることが好ましく、その方法は特に限定されないが、冷水への浸漬、冷蔵、冷風による冷却、温風による気化冷却、温風と冷風とを組み合わせた気化冷却などが用いられる。このような冷却処理は、緑葉の品温が、好ましくは６０℃以下、より好ましくは５０℃以下、さらに好ましくは４０℃以下となるように行われる。 The steaming treatment is a treatment of steaming green leaves with steam under normal pressure or pressure. The steaming treatment may be an intermittent steaming treatment in which the steaming treatment and the cooling treatment are repeated. In the steaming treatment, the treatment of steaming with steam is performed, for example, for 30 to 240 seconds, preferably 60 to 180 seconds. The cooling treatment after the steaming treatment is preferably performed immediately, and the method thereof is not particularly limited, but is immersed in cold water, refrigerated, cooled by cold air, vaporized cooling by hot air, and vaporized cooling by combining hot air and cold air. Etc. are used. Such a cooling treatment is carried out so that the product temperature of the green leaves is preferably 60 ° C. or lower, more preferably 50 ° C. or lower, and further preferably 40 ° C. or lower.
殺菌処理を行う場合、殺菌処理は、粗粉砕工程の後であり、微粉砕処理の前か後に行われることが作業効率等の点で好ましい。殺菌処理は当業者に通常知られている殺菌処理であれば特に限定されないが、例えば、温度、圧力、電磁波、薬剤などを用いて物理的又は化学的に微生物を殺滅させる処理であるということができる。 When the sterilization treatment is performed, it is preferable that the sterilization treatment is performed after the coarse pulverization step and before or after the fine pulverization treatment in terms of work efficiency and the like. The sterilization treatment is not particularly limited as long as it is a sterilization treatment generally known to those skilled in the art, but is, for example, a treatment for physically or chemically killing microorganisms using temperature, pressure, electromagnetic waves, chemicals, or the like. Can be done.
衝突板式ジェットミルによる粉砕に供する大麦緑葉の粗粉砕物の製造方法としては、従来公知の方法、例えば、特開２００４−０００２１０号公報、特開２００２−０６５２０４号公報、特許第３４２８９５６号公報、特開２００３−０３３１５１号公報、特許第３２７７１８１号公報に記載の方法を適宜採用できる。 As a method for producing a coarsely pulverized barley green leaf to be pulverized by a collision plate type jet mill, conventionally known methods, for example, JP-A-2004-000210, JP-A-2002-065204, Japanese Patent No. 3428965, Special Publication No. The methods described in Japanese Patent No. 2003-033151 and Japanese Patent No. 3277181 can be appropriately adopted.
次いで、本発明の製造方法により得られる大麦緑葉粉末について更に詳細に説明する。以下の説明はすべて上記の本発明の大麦緑葉粉末に該当する。
本発明で得られる大麦緑葉粉末の粒度は、分散性及び飲感を良好にする点から、累積体積５０％における体積累積粒径が１μｍ以上であることが好ましく、３μｍ以上がより好ましく、５μｍ以上が特に好ましい。また累積体積５０％における体積累積粒径は、１００μｍ以下が好ましく、７０μｍ以下がより好ましく、５０μｍ以下が特に好ましく、３０μｍ以下がとりわけ好ましい。同様に、累積体積１００％における体積累積粒径は１０μｍ以上が好ましく、２０μｍ以上であることがより好ましく、３０μｍ以上であることが特に好ましく、５０μｍ以上であることがとりわけ好ましい。また累積体積１００％における体積累積粒径は、５００μｍ以下が好ましく、４００μｍ以下がより好ましく、３００ｍ以下が特に好ましい。体積累積粒径は、例えばレーザー回折・散乱法を測定原理とする粒度分布測定装置により測定することができる。
Next, the barley green leaf powder obtained by the production method of the present invention will be described in more detail. All of the following descriptions correspond to the above-mentioned barley green leaf powder of the present invention.
The particle size of the barley green leaf powder obtained in the present invention is preferably 1 μm or more, more preferably 3 μm or more, and 5 μm or more at a cumulative volume of 50% from the viewpoint of improving dispersibility and drinking sensation. Is particularly preferable. The cumulative volume particle size at a cumulative volume of 50% is preferably 100 μm or less, more preferably 70 μm or less, particularly preferably 50 μm or less, and particularly preferably 30 μm or less. Similarly, the cumulative volume particle size at 100% of the cumulative volume is preferably 10 μm or more, more preferably 20 μm or more, particularly preferably 30 μm or more, and particularly preferably 50 μm or more. The cumulative volume particle size at 100% of the cumulative volume is preferably 500 μm or less, more preferably 400 μm or less, and particularly preferably 300 m or less. The volume cumulative particle size can be measured by, for example, a particle size distribution measuring device based on a laser diffraction / scattering method.
本発明で得られる大麦緑葉粉末は、保存性や風味の良さ、色の鮮やかさ等の点から、水分量が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く、５質量％以下であることが特に好ましい。大麦緑葉粉末の水分量の測定は、粗粉砕物の水分量の測定と同様の方法にて行うことができる。 The barley green leaf powder obtained in the present invention preferably has a water content of 10% by mass or less, more preferably 8% by mass or less, from the viewpoints of storage stability, good flavor, vividness of color, and the like. It is particularly preferably 5% by mass or less. The water content of the barley green leaf powder can be measured in the same manner as the water content of the coarsely pulverized product.
本発明で得られる大麦緑葉粉末は、保存性や風味の良さ、色の鮮やかさ等の点から、カサ比重が１以下であることが好ましく、０．７以下であることがより好ましく、０．５以下であることが特に好ましく、０．３以下であることがとりわけ好ましい。大麦緑葉粉末のカサ比重の測定は、例えば、ＪＩＳＫ６７２１に準拠し、カサ比重測定器を用いて行うことができる。 The barley green leaf powder obtained in the present invention preferably has a bulk specific gravity of 1 or less, more preferably 0.7 or less, from the viewpoints of storage stability, good flavor, vividness of color, and the like. It is particularly preferably 5 or less, and particularly preferably 0.3 or less. The bulk specific gravity of the barley green leaf powder can be measured, for example, in accordance with JIS K6721 using a bulk specific gravity measuring device.
本発明により得られる大麦緑葉粉末は、上述した通り、粒子の角が取れ、より滑らかな丸みを帯びた構造を有しているところ、当該大麦緑葉粉末は、レーザー顕微鏡での観察像が所定の特徴を有することが飲感や分散性向上の点から好ましい。具体的には、大麦緑葉粉末の構成粒子を、水平面に戴置した状態でレーザー顕微鏡を用いて観察して得られる、水平面と直交する断面の輪郭図（プロファイル）について、一の凹部の底から隣接する凸部の頂点までの最大高さＨ１の、粒子全体の最大高さＨ２に対する比（Ｈ１／Ｈ２）が、０．６以下であることが好ましく、０．５以下であることがより好ましく、０．４以下であることが特に好ましい。また、前記の比Ｈ１／Ｈ２は０．００１以上であることが好ましい。
前記の輪郭図（例えば後述する図４参照）は、レーザー顕微鏡の断面輪郭の表示機能により得られる。例えば一の輪郭図において、凹部及び凸部であるか否かについては所定の判断基準により判断されることが好ましい。例えば、輪郭図の輪郭線に沿って幅方向に（例えば右方向に）０．１μｍごとに点を打った場合に、連続して三つ以上の点で上昇する部分と、それと直近で連続して三つ以上の点で下降する部分とに挟まれた凸形状部分を凸部とし、連続して三つ以上の点で下降する部分と、それと直近で連続して三つ以上の点で上昇する部分とに挟まれた凹形状部分を凹部とすることが好ましい。凹部の底から隣接する凸部の頂点までの最大高さＨ１とは、粒子における一の断面のみにおける最大高さであるのみならず、粒子全体における凹部の底から隣接する凸部の頂点までの最大高さを意味することが好ましい。例えばレーザー顕微鏡では、３Ｄ表示機能により粒子を立体的に観察し、最も高い点（最高点）を特定できるところ、平面視において当該最高点を通り、向きが角度５°ごとに異なる直線を引き、各直線を通り且つ水平面に直交する断面プロファイルをすべて調べることで、Ｈ１及びＨ２を求めることが好ましい。
As described above, the barley green leaf powder obtained by the present invention has a structure in which the corners of the particles are rounded and is smoother and rounded. However, the barley green leaf powder has a predetermined observation image with a laser microscope. It is preferable to have characteristics from the viewpoint of improving drinking feeling and dispersibility. Specifically, the contour view (profile) of the cross section orthogonal to the horizontal plane obtained by observing the constituent particles of the barley green leaf powder on the horizontal plane using a laser microscope can be seen from the bottom of one recess. The ratio (H1 / H2) of the maximum height H1 to the apex of the adjacent convex portion to the maximum height H2 of the entire particle is preferably 0.6 or less, and more preferably 0.5 or less. , 0.4 or less is particularly preferable. Further, the ratio H1 / H2 is preferably 0.001 or more.
The contour view (see, for example, FIG. 4 described later) is obtained by the function of displaying the cross-sectional contour of the laser microscope. For example, in one contour view, it is preferable to determine whether or not the portion is a concave portion and a convex portion according to a predetermined criterion. For example, when dots are struck every 0.1 μm in the width direction (for example, to the right) along the contour line of the contour map, the portion that rises at three or more points in succession and the part that rises at three or more points in succession and immediately after that The convex part sandwiched between the part that descends at three or more points is the convex part, and the part that descends at three or more points in succession and the part that descends at three or more points in the immediate vicinity rises at three or more points. It is preferable that the concave portion sandwiched between the portion to be formed is a concave portion. The maximum height H1 from the bottom of the recess to the apex of the adjacent convex portion is not only the maximum height in only one cross section of the particle, but also from the bottom of the recess to the apex of the adjacent convex portion in the entire particle. It preferably means the maximum height. For example, in a laser microscope, particles can be observed three-dimensionally by a 3D display function, and the highest point (highest point) can be identified. In plan view, a straight line that passes through the highest point and has a different orientation every 5 ° is drawn. It is preferable to obtain H1 and H2 by examining all the cross-sectional profiles that pass through each straight line and are orthogonal to the horizontal plane.
本発明で得られる緑葉粉末は、上述した通り接触角が小さいものであるところ、該大麦緑葉粉末の接触角は、例えば１００ｍｓのときに９０°以下が好ましく、８８°以下がより好ましい。また、３０°以上が好ましく、４０°以上がより好ましい。また、１１００ｍｓのとき２２°以下が好ましく、２０°以下がより好ましい。また、１°以上が好ましく、５°以上がより好ましい。接触角は、測定温度約２０℃にて０．１ｇの大麦緑葉粉末に対して水を５μＬ滴下してから１００ｍｓ後及び１１００ｍｓ後の接触角を、接触角計を用いて測定する。測定した合計３点の接触角の平均値とする。ｍｓはミリ秒を指す。 The green leaf powder obtained in the present invention has a small contact angle as described above, and the contact angle of the barley green leaf powder is preferably 90 ° or less, more preferably 88 ° or less at 100 ms, for example. Further, 30 ° or more is preferable, and 40 ° or more is more preferable. Further, at 1100 ms, 22 ° or less is preferable, and 20 ° or less is more preferable. Further, 1 ° or more is preferable, and 5 ° or more is more preferable. The contact angle is measured 100 ms and 1100 ms after dropping 5 μL of water on 0.1 g of barley green leaf powder at a measurement temperature of about 20 ° C. using a contact angle meter. It is the average value of the contact angles of a total of 3 measured points. ms refers to millisecond.
本発明で得られる大麦緑葉粉末は、後述する実施例に示す通り、水への分散性が良好であり、青臭さや青のり臭がなく、香りが良好である。またえぐみが弱く、後味が良好であり、舌触り、粉っぽさのなさ、口当たりの良さ、のど越しのよさ、ざらつきのなさに優れている。このような大麦緑葉粉末は飲食品用途に適している。 The barley green leaf powder obtained in the present invention has good dispersibility in water, no green odor or green laver odor, and has a good scent, as shown in Examples described later. In addition, it has a weak harshness, a good aftertaste, and is excellent in texture, non-powderiness, smoothness, smoothness, and no roughness. Such barley green leaf powder is suitable for food and drink applications.
飲食品に適用される場合、大麦緑葉粉末のみを含有するものであってもよく、また、その他の成分を含有しても良い。その他の成分を含有する場合、大麦緑葉粉末の含有量は、飲食品中、乾燥質量で、下限値としては、０．０１質量％以上が好ましく、０．１質量％以上がより好ましく、１質量％以上がさらに好ましく、上限値としては、９９質量％以下が好ましく、９０質量％以下がより好ましく、８０質量％以下がさらに好ましい。 When applied to food and drink, it may contain only barley green leaf powder, or may contain other components. When other components are contained, the content of the barley green leaf powder in the food and drink is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and 1% by mass as the lower limit value in terms of dry mass. % Or more is more preferable, and as the upper limit value, 99% by mass or less is preferable, 90% by mass or less is more preferable, and 80% by mass or less is further preferable.
本発明により得られる大麦緑葉粉末の成人１日の摂取量は特に限定されず、緑葉の種類、摂取態様や摂取者の食事内容などに応じて適宜設定され得るが、例えば、大麦緑葉粉末の質量換算で、０．１〜１００ｇであり、好ましくは１〜５０ｇである。 The daily intake of barley green leaf powder obtained by the present invention is not particularly limited and may be appropriately set according to the type of green leaves, the intake mode, the dietary content of the ingestor, and the like. For example, the mass of barley green leaf powder. In terms of conversion, it is 0.1 to 100 g, preferably 1 to 50 g.
本発明により得られる大麦緑葉粉末をその他の成分とともに飲食品に適用する場合、その他の成分としては、例えば、ビタミンＡ、ビタミンＢ１、ビタミンＣ、ビタミンＥなどのビタミン類；ゼラチン、コラーゲンペプチド、植物由来タンパク質などのタンパク質；難消化性デキストリン、ポリデキストロースなどの水溶性食物繊維；ビートオリゴ糖、大豆オリゴ糖、キシロオリゴ糖、フラクトオリゴ糖、イソマルトオリゴ糖などのオリゴ糖；カルシウム、マグネシウム、鉄などのミネラル類；Ｎ−アセチルグルコサミン、ヒアルロン酸、コンドロイチン硫酸などのムコ多糖類；乳、発酵乳、脱脂粉乳などの乳製品；豆乳、豆乳粉末などの豆乳製品；レモン、リンゴ、じゃがいも、ニンジン、カボチャ、ニガウリ、トマト、グリーンピースなどの植物又は植物加工品；乳酸菌、納豆菌、酪酸菌、麹菌、酵母などの微生物などが挙げられる。さら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、ブドウ糖、乳糖、ショ糖、麦芽糖（マルトース）、果糖、エリスリトール、トレハロース、マルチトール、キシリトール、でんぷんなどの糖類；ステビア、アセスルファムカリウム、スクラロース、アスパルテーム、ソーマチン、還元麦芽糖などの甘味料；クエン酸、乳酸、グルコン酸、リンゴ酸などの酸味料；酸化チタンなどの着色料；アラビアガム、キサンタンガムなどの増粘剤；シェラックなどの光沢剤；タルク、二酸化ケイ素、セルロース、ステアリン酸カルシウムなどの製造用剤などを、その他の成分としてもよい。これら以外にも、種々の賦形剤、結合剤、滑沢剤、安定剤、希釈剤、増量剤、増粘剤、乳化剤、着色料、香料、食品添加物、調味料などをその他の成分として挙げることができ、これらは単独又は２種以上の組み合わせであってもよい。その他の成分の含有量は、飲食品の利用形態や本発明により得られる大麦緑葉粉末の含有量などに応じて適宜選択することができる。また、その他成分は製品中で混合しても良いし、使用時に併用しても良い。 When the barley green leaf powder obtained by the present invention is applied to foods and drinks together with other components, the other components include, for example, vitamins such as vitamin A, vitamin B1, vitamin C and vitamin E; gelatin, collagen peptide and plants. Derived proteins such as proteins; water-soluble dietary fibers such as indigestible dextrin and polydextrose; oligosaccharides such as beet oligosaccharides, soybean oligosaccharides, xylooligosaccharides, fructo-oligosaccharides and isomaltooligosaccharides; minerals such as calcium, magnesium and iron Kind; Mucopolysaccharides such as N-acetylglucosamine, hyaluronic acid, chondroitin sulfate; Milk products such as milk, fermented milk, defatted milk powder; Soy milk products such as soy milk, soy milk powder; Lemons, apples, potatoes, carrots, pumpkins, niggauri , Plants such as tomatoes and green peas, or processed plant products; microorganisms such as lactic acid bacteria, natto bacteria, butyric acid bacteria, aspergillus, and yeast. Furthermore, sugars such as dextrin, glucose, lactose, sucrose, maltose, fructose, erythritol, trehalose, maltitol, xylitol, and starch, which are usually used in the food field as needed; stevia, acesulfam potassium, sucralose, aspartame. , Sweeteners such as somatin and reduced maltose; Acidulants such as citric acid, lactic acid, gluconic acid and maltose; Colorants such as titanium oxide; Thickeners such as Arabic gum and xanthan gum; Brighteners such as shelac; Tarku, Production agents such as silicon dioxide, cellulose, and calcium stearate may be used as other components. In addition to these, various excipients, binders, lubricants, stabilizers, diluents, bulking agents, thickeners, emulsifiers, colorants, flavors, food additives, seasonings, etc. are used as other ingredients. These may be mentioned alone or in combination of two or more. The content of other components can be appropriately selected depending on the usage pattern of food and drink, the content of barley green leaf powder obtained by the present invention, and the like. In addition, other components may be mixed in the product or used in combination.
飲食品の形態は特に限定されず、任意の形態とすることができる。例えば、粉末状、粒状、細粒状、顆粒状、錠状、棒状、板状、ブロック状、固形状、丸状、液状、飴状、ペースト状、クリーム状、ハードカプセルやソフトカプセルのようなカプセル状、カプレット状、タブレット状、ゲル状、ゼリー状、グミ状、ウエハース状、ビスケット状、クッキー状、ケーキ状、チュアブル状、シロップ状、スティック状などの各形態が挙げられる。本発明により得られる大麦緑葉粉末を含む飲食品を水などと混合し、溶解したり懸濁させたりするなどして使用する場合は、水などへの溶解性の観点から、飲食品の形態は粉末状、粒状、細粒状、顆粒状であることが好ましく、さらに、飛び散りにくく、ダマになりにくいことから、粒状、細粒状、顆粒状であることがより好ましい。 The form of the food and drink is not particularly limited and may be any form. For example, powder, granules, fine granules, granules, tablets, rods, plates, blocks, solids, rounds, liquids, candy, pastes, creams, capsules such as hard capsules and soft capsules, Examples thereof include caplet-like, tablet-like, gel-like, jelly-like, gummy-like, wafer-like, biscuits-like, cookie-like, cake-like, chewable, syrup-like, and stick-like forms. When a food or drink containing barley green leaf powder obtained by the present invention is mixed with water or the like and used by dissolving or suspending it, the form of the food or drink is changed from the viewpoint of solubility in water or the like. It is preferably in the form of powder, granules, fine granules, or granules, and more preferably in the form of granules, fine granules, or granules because it is less likely to scatter and become lumpy.
飲食品の摂取方法は特に限定されないが、例えば、飲食品が固形状の形態である場合、摂取する者の好みなどに応じて、固形状のまま経口摂取してもよいし、これを水などの液体と混合した液状物とし、該液状物を飲用するなどして経口摂取してもよい。 The method of ingesting the food or drink is not particularly limited. For example, when the food or drink is in a solid form, it may be orally ingested in the solid state according to the preference of the person who ingests it, or it may be ingested in a solid state, such as water. The liquid may be mixed with the liquid of the above, and the liquid may be ingested orally by drinking.
飲食品の具体例としては、清涼飲料などの各種飲料、パン・菓子類、麺類などの各種食品、調理品などを挙げることができる。ここでいう飲料には、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や、清涼飲料、炭酸飲料やそれらのもとなどの形態としたものを挙げることができる。ここでいう飲料には、液体状の組成物だけでなく、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するものが含まれる。また、パン・菓子類としては、食パン、菓子パン、フランスパン、イギリスパン、マフィン、蒸しパン、ドーナツ、ワッフルなどのパン類；バターケーキ、スポンジケーキ、シフォンケーキ、ホットケーキなどのケーキ類；シャーベット、アイスなどの冷菓；ゼリー；クッキーなどを挙げることができる。麺類としては、うどんや素麺などが挙げられる。調理品としては、カレー、シチュー、味噌汁、野菜スープなどのスープやそれらのもと、粉末調味料などを挙げることができる。 Specific examples of foods and drinks include various beverages such as soft drinks, various foods such as bread / confectionery and noodles, and cooked foods. Beverages referred to here are in the form of green juice, juice, shakes, smoothies made by adding fruit juice, vegetables, dairy products, etc. to green juice, soft drinks, sparkling drinks, and their sources. I can mention things. The beverage referred to here includes not only a liquid composition but also a solid composition which is mixed with a solvent such as water at the time of drinking to form a liquid beverage. Breads and sweets include breads such as bread, sweet bread, French bread, British bread, muffins, steamed bread, donuts, and waffles; butter cakes, sponge cakes, chiffon cakes, hot cakes, and other cakes; sherbets, Cold confectionery such as ice cream; jelly; cookies and the like can be mentioned. Examples of noodles include udon noodles and somen noodles. Examples of cooked products include soups such as curry, stew, miso soup, and vegetable soup, and powdered seasonings based on them.
本発明で得られる大麦緑葉粉末は後述する実施例に示す通り、水への分散性が良好であり、青臭さや青のり臭がなく、香りが良好であり、えぐみが弱く、後味が良好であり、舌触り、粉っぽさのなさ、口当たりの良さ、のど越しのよさ、ざらつきのなさに優れる。このことから本発明で得られる大麦緑葉粉末は、飲食品の中でも、青汁用の飲食用組成物に用いることが特に好ましい。 The barley green leaf powder obtained in the present invention has good dispersibility in water, no green odor or green laver odor, good scent, weak harshness, and good aftertaste, as shown in Examples described later. It has excellent texture, non-powderiness, good mouthfeel, smooth throat, and no roughness. From this, the barley green leaf powder obtained in the present invention is particularly preferably used in a food and drink composition for green juice among foods and drinks.
青汁用の飲食用組成物としては、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、スムージーにしたり、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。 Food and drink compositions for green juice include green juice, juice, shakes, smoothies by adding fruit juice, vegetables, dairy products, etc. to green juice, and soft drinks, sparkling drinks, and their sources. Can be mentioned.
青汁用の飲食用組成物は、水等の液体と混合した混合物を経口摂取する形態であると、分散性が良好であり、青臭さや青のり臭がなく、香りが良好であり、えぐみが弱く、後味が良好であり、舌触り、粉っぽさのなさ、口当たりの良さ、のど越しのよさ、ざらつきのなさに優れる効果が効果的に発揮されるために特に好ましい。また青汁用の飲食用組成物が固体の形態である場合、上述したように、これを水と混合した液状体となし、該液状体を飲用する等経口摂取することができるが、摂取する者の好み等に応じて、固体のまま経口摂取してもよい。また水だけでなく、牛乳、豆乳、果汁飲料、乳清飲料、清涼飲料、ヨーグルト、ホットケーキミックス等に添加して使用してもよい。また、栄養機能表示食品、特定保健用食品、機能性表示食品として用いても良いことは言うまでもない。 The food and drink composition for green juice has good dispersibility, no green odor or green paste odor, good fragrance, and harshness when a mixture mixed with a liquid such as water is orally ingested. It is particularly preferable because it is weak, has a good aftertaste, and has excellent effects such as texture, non-powderiness, good mouthfeel, smoothness, and no roughness. When the food and drink composition for green juice is in the solid form, as described above, it can be ingested as a liquid mixed with water, and the liquid can be ingested by drinking. It may be taken orally as a solid according to the preference of the person. In addition to water, it may be added to milk, soy milk, fruit juice drinks, whey drinks, soft drinks, yogurt, pancake mix and the like. Needless to say, it may be used as a food with a nutritional function, a food for specified health use, or a food with a functional claim.
青汁用の飲食用組成物の具体的な形態としては、例えば、飲食などの経口摂取に適した形態、具体的には、粉末状、粒状、顆粒状、錠状、棒状、板状、ブロック状、固形状、丸状、液状、飴状、ペースト状、クリーム状、ハードカプセルやソフトカプセルのようなカプセル状、カプレット状、タブレット状、ゲル状、ゼリー状、グミ状、ウエハース状、ビスケット状、クッキー状、ケーキ状、チュアブル状、シロップ状、スティック状等の各形態が挙げられる。 Specific forms of the food and drink composition for green juice include, for example, a form suitable for oral ingestion such as eating and drinking, specifically, powder, granule, granule, tablet, stick, plate, and block. Shaped, solid, round, liquid, candy-like, paste-like, cream-like, capsule-like like hard capsules and soft capsules, caplet-like, tablet-like, gel-like, jelly-like, gummy-like, wafer-like, biscuits, cookies Examples thereof include a shape, a cake shape, a chewable shape, a syrup shape, and a stick shape.
青汁用の飲食用組成物は、大麦緑葉粉末以外に、その他の成分を含んでいてもよい。前記のその他の成分としては、例えば、ビタミン類、タンパク質、オリゴ糖、ミネラル類、多糖類、乳製品、植物加工品、乳酸菌、などの微生物、糖類、甘味料、クエン酸、酸味料、着色料、増粘剤、光沢剤のほか、タルク、二酸化ケイ素、セルロース、ステアリン酸カルシウム等の製造用剤等を配合することができる。その他の成分としては、これら以外にも、種々の賦形剤、結合剤、滑沢剤、安定剤、希釈剤、増量剤、増粘剤、乳化剤、着色料、香料、食品添加物、調味料などを挙げることができる。その他の成分の含有量は、飲食品の形態等に応じて適宜選択することができる。 The food and drink composition for green juice may contain other components in addition to the barley green leaf powder. Examples of the other components include microorganisms such as vitamins, proteins, oligosaccharides, minerals, polysaccharides, dairy products, processed plant products, lactic acid bacteria, sugars, sweeteners, citric acid, acidulants, and coloring agents. , Thickeners, brighteners, and other production agents such as talc, silicon dioxide, cellulose, and calcium stearate can be blended. Other ingredients include various excipients, binders, lubricants, stabilizers, diluents, bulking agents, thickeners, emulsifiers, colorants, flavors, food additives, and seasonings. And so on. The content of other components can be appropriately selected according to the form of food and drink.
本発明で得られる大麦緑葉粉末を青汁用の飲食用組成物に用いる場合、当該大麦緑葉粉末は、青汁用の飲食用組成物の固形分中、３質量％以上であることが本発明の製造方法を適用する効果を一層高める点で好ましく、５質量％以上であることが更に好ましく、１０質量％以上であることが特に好ましい。好ましい上限は飲食品に対する大麦緑葉粉末の割合と同様である。 When the barley green leaf powder obtained in the present invention is used in a food and drink composition for green juice, the present invention states that the barley green leaf powder is 3% by mass or more in the solid content of the food and drink composition for green juice. It is preferable from the viewpoint of further enhancing the effect of applying the production method of, more preferably 5% by mass or more, and particularly preferably 10% by mass or more. The preferred upper limit is similar to the ratio of barley green leaf powder to food and drink.
以下、実施例を挙げて本発明を更に詳細に説明する。しかし本発明の範囲はかかる実施例に限定されない。以下、特に断らない場合「％」は質量％、「部」は質量部を表す。 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. Hereinafter, unless otherwise specified, "%" represents mass% and "parts" represents mass parts.
（実施例１〜４）
背丈が３０〜５０ｃｍで刈り取った、大麦の茎を含む緑葉を用いた。これを水洗いし、付着した泥などを除去し、次いで２〜５ｃｍ程度の大きさに切断する前処理を行った。前処理した緑葉を、８５〜９５℃の熱湯に９０秒間浸漬してブランチング処理し、その後、室温の水で冷却した。続いて、緑葉を遠心分離して脱水した後、裁断機を用いて粗粉砕した。その後、最終水分量が５質量％以下となるまで、９０〜１３０℃にて温風乾燥した。乾燥後の粗粉砕物は、目開き１ｍｍの篩を全て通過するものであった。得られた粗粉砕物を、衝突板式ジェットミルにより微粉砕して実施例１の大麦緑葉粉末を得た。衝突板式ジェットミルの衝突板（金属酸化物製）の形状は円錐状であった。粉砕におけるラバールノズルからの吐出圧力を０．７〜０．９ＭＰａとした。得られた大麦緑葉粉末の体積基準の粒度分布をレーザー回折・散乱法を測定原理とする粒度分布測定装置にて測定に用いる液媒をエタノールとして測定し、水分量は常圧加熱乾燥法にて測定し、カサ比重はＪＩＳ Ｋ６７２１に準拠して測定した。製造条件（衝突板式ジェットミルへの粗粉砕物の供給速度）及び得られた大麦緑葉粉末の各種物性の測定結果を表１に示す。なお、以下の表において、「×５０」は累積体積５０％における体積累積粒径を指し、「×１００」は累積体積１００％における体積累積粒径を指す。表１に記載の粒度は４回〜２３回の測定の平均値であり、各実施例及び比較例で測定の振れ幅は累積体積５０％における体積累積粒径は最大３μｍ、累積体積１００％における体積累積粒径は最大５０μｍ弱程度である。
(Examples 1 to 4)
Green leaves containing barley stalks, cut at a height of 30 to 50 cm, were used. This was washed with water to remove attached mud and the like, and then pretreatment for cutting into a size of about 2 to 5 cm was performed. The pretreated green leaves were soaked in boiling water at 85-95 ° C. for 90 seconds for blanching treatment and then cooled with water at room temperature. Subsequently, the green leaves were centrifuged and dehydrated, and then coarsely pulverized using a cutting machine. Then, it was dried with warm air at 90 to 130 ° C. until the final water content was 5% by mass or less. The coarsely pulverized product after drying passed through a sieve having an opening of 1 mm. The obtained coarsely pulverized product was finely pulverized by a collision plate type jet mill to obtain the barley green leaf powder of Example 1. The shape of the collision plate (made of metal oxide) of the collision plate type jet mill was conical. The discharge pressure from the Laval nozzle during pulverization was set to 0.7 to 0.9 MPa. The volume-based particle size distribution of the obtained barley green leaf powder was measured using a particle size distribution measuring device based on the laser diffraction / scattering method as ethanol, and the water content was measured by the atmospheric heating and drying method. It was measured and the bulk specific gravity was measured according to JIS K6721. Table 1 shows the production conditions (supply rate of coarsely crushed material to the collision plate type jet mill) and the measurement results of various physical properties of the obtained barley green leaf powder. In the table below, "x50" refers to the volume cumulative particle size at a cumulative volume of 50%, and "x100" refers to the volume cumulative particle size at a cumulative volume of 100%. The particle size shown in Table 1 is an average value of 4 to 23 measurements, and in each Example and Comparative Example, the fluctuation width of the measurement is 50% of the cumulative volume, the cumulative particle size is the maximum of 3 μm, and the cumulative volume is 100%. The maximum volume cumulative particle size is about 50 μm.
（比較例１）
微粉砕工程において、衝突板式ジェットミルの代わりに、旋回流式ジェットミルを用いた以外は実施例１と同様として、比較例１の大麦緑葉粉末を得た。製造条件（旋回流式ジェットミルへの粗粉砕物の供給速度）及び得られた大麦緑葉粉末の各種物性の測定結果を表１に示す。
(Comparative Example 1)
In the pulverization step, the barley green leaf powder of Comparative Example 1 was obtained in the same manner as in Example 1 except that a swirling flow jet mill was used instead of the collision plate type jet mill. Table 1 shows the production conditions (supply rate of coarsely pulverized material to a swirling jet mill) and the measurement results of various physical properties of the obtained barley green leaf powder.
＜試験１＞沈殿のしやすさに関する評価
[評価１] 分散性測定
実施例１〜４及び比較例１で得られた大麦緑葉粉末５ｇをそれぞれ純水５０ｍｌと混合し、水流アスピレーターを用いて脱気した。脱気後、混合液をメスシリンダーに移し、純水を加えて１００ｍｌになるよう調整した。２４時間静置後、上清部分を分取し、エバポレーターを用いて乾固させ、上清中に浮遊していた大麦緑葉粉末の乾燥質量を測定した。比較例１の大麦緑葉粉末について測定した乾燥質量を１としたときの相対乾燥質量（質量比）を表２に示す。
<Test 1> Evaluation of ease of precipitation
[Evaluation 1] Dispersibility measurement 5 g of barley green leaf powder obtained in Examples 1 to 4 and Comparative Example 1 were mixed with 50 ml of pure water and degassed using a water flow aspirator. After degassing, the mixed solution was transferred to a measuring cylinder, and pure water was added to adjust the volume to 100 ml. After allowing to stand for 24 hours, the supernatant portion was separated and dried using an evaporator, and the dry mass of the barley green leaf powder suspended in the supernatant was measured. Table 2 shows the relative dry mass (mass ratio) when the dry mass measured for the barley green leaf powder of Comparative Example 1 is 1.
表２の結果から、旋回流式ジェットミルを用いて製造された大麦緑葉粉末に比べ、衝突板式ジェットミルを用いて製造された大麦緑葉粉末のほうが、分散性が高く沈殿しにくいことが分かった。 From the results in Table 2, it was found that the barley green leaf powder produced by using the collision plate type jet mill has higher dispersibility and is less likely to precipitate than the barley green leaf powder produced by using the swirling flow jet mill. ..
［評価２］接触角の測定
実施例１、２、４及び比較例１で得られた大麦緑葉粉末について、接触角計（協和界面化学社製、ＤＭＥ−２１１）を用いて上記の方法にて接触角の測定を行った。結果を表３に示す。
[Evaluation 2] Measurement of contact angle With respect to the barley green leaf powder obtained in Examples 1, 2, 4 and Comparative Example 1, a contact angle meter (manufactured by Kyowa Interface Chemical Co., Ltd., DME-211) was used in the above method. The contact angle was measured. The results are shown in Table 3.
表３の結果から、旋回流式ジェットミルを用いて製造された大麦緑葉粉末に比べ、衝突板式ジェットミルを用いて製造された大麦緑葉粉末のほうが、接触角が小さいことが分かった。 From the results in Table 3, it was found that the contact angle of the barley green leaf powder produced by using the collision plate type jet mill was smaller than that of the barley green leaf powder produced by using the swirling flow jet mill.
以上より、本発明の大麦緑葉粉末は接触角が小さいことから濡れ性が高いため、分散性が高く沈殿しにくいことが分かった。 From the above, it was found that the barley green leaf powder of the present invention has a small contact angle and therefore has a high wettability, so that it has a high dispersibility and is difficult to precipitate.
＜試験２＞大麦緑葉粉末の形状評価
実施例１及び比較例１で得られた大麦緑葉粉末について、レーザー顕微鏡（ＶＫ-Ｘ１０００）を用いて粒子の観察を行った。また、一の凹部の底から隣接する凸部の頂点までの最大高さＨ１の、粒子全体の最大高さＨ２に対する比（Ｈ１／Ｈ２；図５参照）を測定した。結果を図２〜５に示す。
<Test 2> Shape evaluation of barley green leaf powder The particles of the barley green leaf powder obtained in Example 1 and Comparative Example 1 were observed using a laser microscope (VK-X1000). In addition, the ratio of the maximum height H1 from the bottom of one concave portion to the apex of the adjacent convex portion to the maximum height H2 of the entire particle (H1 / H2; see FIG. 5) was measured. The results are shown in Figures 2-5.
図２〜図５より、旋回流式ジェットミルを用いて製造された大麦緑葉粉末に比べ、衝突板式ジェットミルを用いて製造された大麦緑葉粉末のほうが粒子表面の凹凸が少なく、滑らかな形状となっていることがわかる。また、図５より、実施例１のＨ１／Ｈ２は０．１であり、比較例１のＨ１／Ｈ２は０．７であった。このことからも、衝突板式ジェットミルを用いて製造された大麦緑葉粉末のほうが、滑らかな形状となっていることがわかる。 From FIGS. 2 to 5, the barley green leaf powder produced by using the collision plate type jet mill has less unevenness on the particle surface and has a smoother shape than the barley green leaf powder produced by using the swirling flow jet mill. You can see that it is. Further, from FIG. 5, H1 / H2 of Example 1 was 0.1, and H1 / H2 of Comparative Example 1 was 0.7. From this, it can be seen that the barley green leaf powder produced by using the collision plate type jet mill has a smoother shape.
＜試験３＞官能評価
実施例１及び比較例１で得られた大麦緑葉粉末について、官能試験を実施した。５０ｍｌの飲料水に大麦緑葉粉末１．５ｇを混合し、よく分散させた。被験者として、健常な成人６名（男性５人、女性１人、平均年齢２８．１歳）を無作為に選出した。これらの被験者６名に対し以下の表４に示す項目に従って、官能評価を実施した。官能評価は、比較例１の大麦緑葉粉末を基準とし、実施例１の大麦緑葉粉末を以下の評価基準で評価した。各被験者の評価点の平均値を表４に示す。
<Test 3> Sensory evaluation A sensory test was carried out on the barley green leaf powder obtained in Example 1 and Comparative Example 1. 1.5 g of barley green leaf powder was mixed with 50 ml of drinking water and dispersed well. Six healthy adults (5 males, 1 female, average age 28.1 years) were randomly selected as subjects. Sensory evaluation was performed on these 6 subjects according to the items shown in Table 4 below. The sensory evaluation was based on the barley green leaf powder of Comparative Example 1, and the barley green leaf powder of Example 1 was evaluated according to the following evaluation criteria. Table 4 shows the average value of the evaluation points of each subject.
＜評価基準＞
比較例１に比して非常に良い。 ７点
比較例１に比して良い。 ６点
比較例１に比して若干良い。 ５点
比較例１と同等である。 ４点
比較例１に比して若干悪い。 ３点
比較例１に比して悪い ２点
比較例１に比して非常に悪い。 １点
<Evaluation criteria>
Very good compared to Comparative Example 1. 7 points Compared to Comparative Example 1. It is slightly better than the 6-point comparative example 1. It is equivalent to the 5-point comparative example 1. It is slightly worse than the 4-point comparative example 1. Poor compared to 3-point comparative example 1 Very bad compared to 2-point comparative example 1. 1 point
表４に示すように、実施例１は味や香り、飲感が優れていることが分かった。また、見た目にも沈殿しにくいことが確認され、飲料用組成物等の飲食用組成物として優れていることが分かった。 As shown in Table 4, it was found that Example 1 was excellent in taste, aroma, and drinking sensation. In addition, it was confirmed that it was difficult to precipitate in appearance, and it was found that it was excellent as a food and drink composition such as a beverage composition.
本発明は、風味及び飲感に優れ、飲料用組成物として優れた大麦緑葉粉末及びその製造方法を提供するものであるから、産業上の有用性は高い。 Since the present invention provides a barley green leaf powder excellent in flavor and drinkability and excellent as a beverage composition and a method for producing the same, it is highly industrially useful.
１ 衝突板式ジェットミル
２ 原料吸入管
３ 圧縮空気導入口
４ ノズル
４ｂ ノズル末広部
５ 原料吸入口
６ ノズル出口
７ 衝突板
1 Collision plate type jet mill 2 Raw material suction pipe 3 Compressed air inlet 4 Nozzle 4b Nozzle end wide part 5 Raw material suction port 6 Nozzle outlet 7 Collision plate
Claims (4)
粉砕工程において衝突板式ジェットミルを使用する、大麦緑葉粉末の製造方法。 A method for producing barley green leaf powder for beverages, in which green leaves of barley are crushed through a drying step and a crushing step.
A method for producing barley green leaf powder using a collision plate type jet mill in a crushing process.
前記微粉砕工程において前記衝突板式ジェットミルを使用する、請求項１に記載の大麦緑葉粉末の製造方法。 The pulverization step includes a pulverization step of pulverizing a dried coarsely pulverized barley green leaf.
The method for producing barley green leaf powder according to claim 1, wherein the collision plate type jet mill is used in the fine pulverization step.
The barley green leaf according to any one of claims 1 to 3 for producing a barley green leaf powder having a water content of 5% by mass or less and a volume cumulative particle size of 5 μm or more and 50 μm or less at a cumulative volume of 50%. How to make powder.
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