Granulated substance and green beverage

Abstract

To provide: a granulated substance including Angelica keiskei with which it is possible to make a palatable green beverage while reducing bitterness; and the green beverage.SOLUTION: A granulated substance of the invention includes an Angelica keiskei component and a starch component. The Angelica keiskei component includes green leaves and roots of Angelica keiskei. A content of the root of Angelica keiskei is 0.3-8 mass% in the Angelica keiskei component.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a granulated material and a green beverage containing Angelica keiskei leaflets. [Background technology]

[0002] Since green leaves such as wheat, kale, and angelica tree contain a lot of dietary fiber, vitamins, amino acids, minerals, etc., green beverages (so-called green juice) made by dissolving dried powder of green leaves in water have been sold as health foods. When green beverages were first sold, they were provided as beverages to be consumed as is, i.e., as bottled beverages, but in recent years, from the viewpoints of storage space and portability, they are also provided as granules that are dissolved in water and consumed when ingested (see Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 7185967 Summary of the Invention [Problem to be solved by the invention]

[0004] Among green leaves, Angelica tree leaves contain more dietary fiber, vitamins, etc. than other green leaves such as young barley leaves and kale. However, green beverages made from Angelica tree leaves, like other green beverages, have a strong bitter taste and are difficult to drink.

[0005] For this reason, recent green beverages have been improved to be easier to drink by reducing bitterness and adding sweeteners. For example, in Patent Document 1, green beverages such as those made from Angelica keiskei are improved in terms of smoothness in the throat to make them easier to drink. However, Patent Document 1 does not mention the taste, such as the mouthfeel. Therefore, there is still room for improvement in the ease of drinking of beverages made from Angelica keiskei green leaves from the viewpoint of mouthfeel.

[0006] The present invention aims to provide a granulated product which contains Angelica keiskei leaf and which becomes a green beverage with a good taste while suppressing bitterness, and to provide the green beverage. [Means for solving the problem]

[0007] The present invention [1] includes a granulated material containing an angelica tree component and at least one starch component selected from starch and starch hydrolysates, the angelica tree component containing angelica tree leaves and angelica tree roots, and the angelica tree component containing angelica tree roots in an amount of 0.3% by mass or more and 8% by mass or less.

[0008] The present invention [2] includes the granulated product according to [1], in which the content of the green leaves of the Angelica keiskei in the Angelica keiskei component is 50% by mass or more and 80% by mass or less.

[0009] The present invention [3] includes the granulated product according to [1] or [2], wherein the angelica tree component further contains angelica tree stems, and the content of the angelica tree stems in the angelica tree component is 15% by mass or more and 45% by mass or less.

[0010] The present invention [4] includes the granulated product according to any one of [1] to [3], wherein the starch component is derived from sweet potato.

[0011] The present invention [5] includes the granulated product according to any one of [1] to [4], in which the content of the Angelica keiskei component in the granulated product is 40% by mass or more and 75% by mass or less.

[0012] The present invention [6] includes the granulated product according to any one of [1] to [5], wherein the content of the starch component in the granulated product is 25% by mass or more and 60% by mass or less.

[0013] The present invention [7] includes a green beverage obtained by mixing the granulated material according to any one of [1] to [6] with water.

[0014] The present invention [8] includes a green-colored beverage as described in [7], which contains, per 100 parts by mass of water, 0.1 parts by mass or more and 5 parts by mass or less of the angelica tree component and 0.1 parts by mass or more and 5 parts by mass or less of the starch component. Effect of the Invention

[0015] According to the granules of the present invention, a beverage containing Angelica keiskei leaf can be made into a green beverage with a pleasant taste while suppressing bitterness. The green beverage of the present invention is rich in nutrients and easy to drink. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The granulated product of the present invention contains an Angelica keiskei component and a starch component. Each component will be described in detail below.

[0017] The Angelica keiskei component may be any part that can be extracted from the Angelica keiskei (Ashitaba; Apiaceae, Angelica genus) plant, but in the present invention, at least the green leaves and roots of Angelica keiskei are contained.

[0018] The content of the green leaves of Angelica keiskei in the Angelica keiskei component is, for example, 50% by mass or more, preferably 60% by mass or more, and, for example, 80% by mass or less, preferably 70% by mass or less. Angelica keiskei green leaves are rich in nutritional components such as dietary fiber, vitamins, and minerals, and are good as health foods. In particular, compared with raw materials for green beverages such as kale and young barley leaves, Angelica keiskei green leaves are good in that they contain a lot of dietary fiber, vitamin E, vitamin K, iron, zinc, chalcone, etc.

[0019] The content of the root of Angelica keiskei in the Angelica keiskei component is 0.3% by mass or more and 8% by mass or less, preferably 0.5% by mass or more and 5% by mass or less, more preferably 1% by mass or more and 3% by mass or less. The content of the root of Angelica keiskei in the granule is, for example, 0.1% by mass or more, preferably 0.5% by mass or more, and for example, 5% by mass or less, preferably 3% by mass or less. Angelica keiskei root has a faint cinnamon-like flavor, which reduces the bitterness unique to the green leaves of Angelica keiskei and gives a refreshing mouthfeel. In addition, by using the root, which has been discarded in the past, food waste can be reduced. In addition, since the green leaves and roots can be collected from the same plant, food management can be made easier.

[0020] The angelica component preferably contains stems. Stems include branches, trunks, and rhizomes. The content of angelica stems is, for example, 15% by mass or more, preferably 20% by mass or more, and for example, 45% by mass or less, preferably 40% by mass or less. This can further reduce bitterness while improving the aftertaste. In addition, angelica stems contain many nutritional components similar to green leaves, and in particular, chalcones with antioxidant properties are contained in greater amounts than green leaves, so these nutritional components can be ingested. Since stems that have traditionally been discarded are used, food waste can be reduced.

[0021] The content of the Angelica keiskei component in the granule is, for example, 40% by mass or more, preferably 50% by mass or more, and, for example, 75% by mass or less, preferably 65% ​​by mass or less. By making the content of the Angelica keiskei component equal to or more than the above lower limit, it is possible to ensure an abundance of nutrients contained in Angelica keiskei. In addition, by making the content of the Angelica keiskei component equal to or less than the above upper limit, it is possible to reduce the bitterness of the green leaves of Angelica keiskei.

[0022] The starch component is at least one of starch and starch hydrolysate. Examples of raw materials for the starch component include sweet potato, potato, corn, wheat, non-glutinous rice, glutinous rice, cassava, soybean, and pea. The starch hydrolysate is obtained by hydrolyzing starch with an acid and / or an enzyme. The use of the starch component makes it easier to drink when dissolved in water. In particular, it is preferable that the starch component is derived from sweet potato, such as sweet potato starch or sweet potato starch hydrolysate, from the viewpoint of further reducing the bitterness of green leaves and improving the mouthfeel, aftertaste, aroma, dispersibility, etc. These starch components may be used alone or in combination of two or more types.

[0023] The content of the starch component in the granulated product is, for example, 25% by mass or more, preferably 35% by mass or more, and, for example, 60% by mass or less, preferably 50% by mass or less. The content of the starch component in 100 parts by mass of the Angelica keiskei component is, for example, 50 parts by mass or more, preferably 75 parts by mass or more, and, for example, 150 parts by mass or less, preferably 95 parts by mass or less. By setting the content of the starch component within the above range, the bitterness of green leaves can be further reduced, and the mouthfeel, aftertaste, aroma, dispersibility, etc. can be improved. Also, dispersibility in water can be improved.

[0024] The granulated product of the present invention may contain other additives (green leaves other than Angelica keiskei, sugars, thickeners, etc.) in addition to the above-mentioned components, but in the present invention, it is preferable that it is substantially composed of Angelica keiskei components and starch components. Specifically, the content of additives in the granulated product is, for example, less than 5% by mass, preferably less than 1% by mass. Since the present invention can reduce bitterness without adding sweeteners, etc., it can be an additive-free food that is easy to drink.

[0025] The bulk density of the granulated product of the present invention is, for example, 0.10 g / cm 3 More than 0.30 g / cm 3 or more, and for example, 0.50 g / cm 3 Preferably, 0.40 g / cm or less 3The bulk density can be measured, for example, by a JIS bulk density measuring device (JIS K 6721). 50 is, for example, 10 μm or more, preferably 50 μm or more, and, for example, 1000 μm or less, preferably 500 μm or less. 50 can be measured, for example, by a laser diffraction / scattering type particle size distribution measuring device.

[0026] The method for producing the granulated product of the present invention may be, for example, by mixing Angelica keiskei powder with a starch component and granulating the mixed powder.

[0027] The Angelica keiskei powder can be obtained, for example, by collecting green leaves and roots (and stems, if necessary) from the Angelica keiskei plant, mixing them in the amounts described above, and pulverizing them into a powder form.

[0028] It is preferable to carry out a sterilization treatment after harvesting and before crushing. The sterilization treatment may be carried out according to a method known in the food industry, and examples thereof include steam treatment, boiling treatment, heat treatment, chemical treatment, and ultraviolet irradiation treatment. Preferably, steam treatment is used from the viewpoint of more reliably disinfecting the Angelica keiskei plant. In the steam treatment, for example, the harvested plant is brought into contact with high-temperature (about 200°C) steam for 5 to 10 seconds. When carrying out the sterilization treatment, it is preferable to roughly crush the Angelica keiskei plant into pieces of about 0.1 to 5 cm in size in advance.

[0029] The method for crushing the Angelica keiskei plant may be carried out using a known food crusher, such as a grinder, a mill, or a crusher. 50 From the viewpoint of ease of mixing with the starch component and ease of molding into granules, the particle size may be set to, for example, 500 μm or less.

[0030] The starch component is generally commercially available in powder form. The average particle diameter D 50 is, for example, 10 μm or more and 500 μm or less.

[0031] After mixing the Angelica keiskei powder and the starch component, the mixed powder is granulated to a desired particle size. The granulation method may be carried out according to a method known in the food industry, such as fluidized bed granulation, extrusion granulation, and air flow granulation. As an example, in the fluidized bed granulation method, the mixed powder is put into the granulation chamber of a fluidized bed granulator, hot air is blown in from the bottom of the granulation chamber to lift the mixed powder into the air, and in a state in which a layer in which the powder particles are in a fluidized state is formed, a granulation liquid (binder) such as water is sprayed to aggregate the mixed powder.

[0032] A drying step may be carried out between each step of the granulation process, if necessary. Specifically, a drying step may be carried out once or multiple times after the collection of the Angelica keiskei plant, after rough crushing, after sterilization, after the formation of Angelica keiskei powder or mixed powder, or after granulation. The drying method may be any of natural drying and hot air drying.

[0033] This results in the granulated product of the present invention. The granulated product of the present invention is suitable for use in food and drink. The granulated product may be eaten as is, or may be mixed with water (including hot water) to produce a green beverage, or may be used as an additive (topping) for other food products.

[0034] In particular, when mixed with water and drunk, for example, 0.1 g or more and 10 g or less (preferably 0.5 g or more and 5 g or less) of the granulated product of the present invention may be mixed with 100 ml of water. Such a green beverage contains at least the green leaves of Angelica keiskei, the roots of Angelica keiskei, and a starch component. Preferably, it contains the green leaves of Angelica keiskei, the roots of Angelica keiskei, the stems of Angelica keiskei, and a starch component. Specifically, for example, it contains 0.1 parts by mass or more and 5 parts by mass or less (preferably 0.5 parts by mass or more and 3 parts by mass or less) of the Angelica keiskei component and 0.1 parts by mass or more and 5 parts by mass or less (preferably 0.5 parts by mass or more and 3 parts by mass or less) of the starch component with respect to 100 parts by mass of water. The content of each component in these is as described above for the granulated product. In addition, in the above content, "% by mass" can be rephrased as "parts by mass".

[0035] When the granules of the present invention are mixed with water to make a beverage, the bitterness of the green leaves is reduced and the taste is excellent. That is, the bitterness is low and the mouthfeel is refreshing. In addition to these, the aftertaste is clean and good, and the aroma is also good. Therefore, the granules of the present invention can provide a green beverage that is easy to drink. In addition, the granules of the present invention have excellent dispersibility in water, and when added to water, they are not likely to form lumps and disperse quickly and uniformly, so that the granules of the present invention can be easily made into a beverage and are suitable as a granule for beverages. Furthermore, because of the above-mentioned taste, they are suitable for eating as they are, in addition to being used as a beverage. They can also be sprinkled on dishes as a seasoning, and are suitable as a topping for dishes. EXAMPLES

[0036] The present invention will be described in more detail below with reference to examples and comparative examples, although the present invention is not limited to the following examples and comparative examples.

[0037] [Example 1] The green leaves, stems and roots of Angelica keiskei were collected, sliced ​​into pieces of about 2-3 cm each, dried with hot air at 40-60°C for about 20-25 hours, and then crushed into pieces of 2-3 mm. From each crushed product, 67 parts by mass of the green leaves, 30 parts by mass of the stems and 3 parts by mass of the roots were mixed and sterilized with steam at 200°C. Then, the mixture was finely crushed in a crusher to obtain a powder of 200 mesh. 16 parts by mass of this Angelica keiskei component powder was mixed with 14 parts by mass of commercially available sweet potato starch, and the mixed powder was put into a fluidized bed granulator to obtain the granulated product of Example 1. The bulk density of the obtained granulated product was about 0.33 g / cm 3 , average particle diameter D 50 was 214.7 μm.

[0038] [Examples 2 to 7] Granulated products of each Example were obtained in the same manner as in Example 1, except that the components and blending amounts were changed to those shown in Table 1.

[0039] [Comparative Examples 1 to 2] Granulated products of each comparative example were obtained in the same manner as in Example 1, except that the components and blending amounts were changed to those shown in Table 1.

[0040] [Rating 1] 3 g of the granulated product of each Example and Comparative Example was weighed out and dissolved in 150 ml of room temperature water to prepare a green beverage. This green beverage was tasted by 20 panelists and evaluated using the following options. The results of the most frequently selected evaluation are shown in Table 1.

[0041] (Mouthfeel) 〇: The taste was soft and refreshing △: I felt a little irritation on my tongue. ×: I felt irritation on my tongue.

[0042] (aftertaste) 〇: A clean aftertaste remains △: A slight bitter aftertaste remained ×: Bitter aftertaste

[0043] (bitterness) 〇: I felt a moderate bitterness △: I felt a little bitterness ×: I felt a strong bitterness

[0044] (scent) 〇: When I put it in my mouth, I felt a sweet and pleasant aroma. △: I could smell a little bit of fragrance ×: Almost no scent was detected

[0045] [Rating 2] 3 g of the granulated product of each Example and Comparative Example was weighed out and poured into 150 ml of room temperature water and stirred with a spoon for 1 minute. The green beverage was observed and evaluated as follows. The results are shown in Table 1.

[0046] (dispersibility) 〇: The granules were uniformly dispersed in water. △: The granules were almost uniformly dispersed in the water, but several lumps of about 1 mm were floating. ×: Numerous floating lumps of a few mm in size

[0047] [Table 1]

Claims

1. The present invention comprises an Angelica keiskei component and at least one starch component selected from starch and starch hydrolysates, The Angelica keiskei component contains green leaves and roots of Angelica keiskei, A granulated product, characterized in that the content of the root of Angelica keiskei in the Angelica keiskei component is 0.3 mass% or more and 8 mass% or less.

2. 2. The granulated material according to claim 1, wherein the content of the green leaves of the Angelica keiskei in the Angelica keiskei component is 50% by mass or more and 80% by mass or less.

3. The Angelica keiskei component further contains Angelica keiskei stems, 2. The granulated material according to claim 1, characterized in that the content of the stems of the Angelica keiskei in the Angelica keiskei component is 15% by mass or more and 45% by mass or less.

4. The granulated material according to claim 1, characterized in that the starch component is derived from sweet potato.

5. 2. The granulated material according to claim 1, wherein the content of the Angelica keiskei component in the granulated material is 40% by mass or more and 75% by mass or less.

6. 2. The granulated material according to claim 1, wherein the content of the starch component in the granulated material is 25% by mass or more and 60% by mass or less.

7. A green beverage comprising the granulated material according to any one of claims 1 to 6 mixed with water.

8. 8. The green beverage according to claim 7, characterized in that it contains 0.1 parts by mass or more and 5 parts by mass or less of the Angelica keiskei component and 0.1 parts by mass or more and 5 parts by mass or less of the starch component per 100 parts by mass of water.

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