Reuse technology for natural organic juice residue and extraction residue.

Abstract

This technology provides a way to effectively utilize natural organic matter juicing residues and extraction residues as oral ingredients more cheaply, simply, and efficiently. [Solution] A method for producing an oral food paste using the juice residue or extraction residue of a natural organic substance containing liquid and solid components, wherein the oral food paste is produced by wet crushing the juice residue or extraction residue of a natural organic substance and granulating the solid components. A method for producing an oral food powder is produced by adding and mixing a water-absorbing dry powder and / or an oil-absorbing dry powder to the oral food paste.

Description

[Technical Field]

[0001] The present invention relates to a technology for reusing squeezed residues and extraction residues of natural organic substances, and more specifically, to a technology for processing squeezed residues and extraction residues of natural organic substances and effectively utilizing them mainly as oral materials for health foods and dietary supplements. [Background Art]

[0002] It has been conventionally common to squeeze and extract natural organic substances having liquid components and solid components, such as agricultural products including fruits, medicinal herbs, root vegetables and vegetables, or marine products including fish and shellfish, for use as juices, food extracts, medicines and the like. However, it is inevitable that a large amount of squeezed residues and extraction residues (hereinafter, also simply referred to as "residues") are generated.

[0003] At present, apart from a part of these residues being used as feed, most of them are discarded or incinerated. However, these residues still retain approximately 40 to 65 mass% of solid components, and also contain a large amount of useful components. For example, peel, which is a squeezed residue of fruits, retains about 1.0 to 1.5 times more useful components compared to fruit juice.

[0004] Therefore, coupled with the increasing awareness of resource conservation in recent years, it has been studied to reuse the useful components remaining in these residues to prepare, for example, oral materials for health foods and dietary supplements including foods, for effective utilization. Such effective utilization of useful components is also important as a measure to revitalize local industries. By treating residues that have been refrigerated or frozen during the busy season in the slack farming season, operations can be carried out throughout the year, so it is considered that this can not only revitalize local industries, but also greatly contribute to reducing the manufacturing costs of oral materials and products using the same.

[0005] Oral supplements like these require a pleasant texture, easy digestibility, and readily absorbable beneficial components. However, the residue is usually in a lumpy form. Therefore, to meet these requirements, the residue needs to be processed into an appropriate form, and various technologies have been proposed for this purpose.

[0006] For example, Patent Document 1 proposes a food composition made from dried apple juice residue. Patent Document 2 proposes mixing and boiling the pulp and / or fruit of shikwasa to make a paste. Patent Document 3 proposes using plant fibers obtained from a mixture of vegetable juice residue or fruit / vegetable juice residue and alcohol-containing residue after finely crushing and pressing vegetables, fruits, and vegetable vegetables as a recycled food ingredient. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 61-260846 [Patent Document 2] Japanese Patent Publication No. 2010-161993 [Patent Document 3] Japanese Patent Publication No. 2002-325547 [Overview of the project] [Problems that the invention aims to solve]

[0008] However, each of the technologies described above has various challenges in processing the residue, such as increased energy consumption, complicated work procedures, and the need for larger equipment, and there is a demand for proposals for new technologies.

[0009] In other words, in the case of the technology shown in Patent Document 1, drying equipment and a drying process are required for drying the juice residue, which inevitably leads to increased energy consumption, complicated work, and larger equipment. Similarly, in the case of the technology shown in Patent Document 2, boiling equipment and a boiling process are required for boiling, which inevitably leads to increased energy consumption, complicated work, and larger equipment. Furthermore, in the case of the technology shown in Patent Document 3, since vegetables and other materials are finely crushed before the alcohol-containing residue is added, in addition to the complicated work, it becomes expensive and its applications are limited.

[0010] Therefore, the object of the present invention is to provide a technology for effectively utilizing natural organic matter juicing residues and extraction residues as oral materials more cheaply, more simply, and more efficiently. [Means for solving the problem]

[0011] The inventors of this invention have diligently studied how to solve the above problems and have found that the above problems can be solved by the invention described below, thus completing the present invention.

[0012] The invention described in claim 1 is, A method for producing an oral food paste using the juice residue or extraction residue of natural organic matter containing liquid and solid components, This method for producing an oral food paste is characterized by wet crushing of the juice residue or extraction residue of the aforementioned natural organic matter to granulate the solid components, thereby producing an oral food paste.

[0013] The invention described in claim 2 is, The method for producing an oral food paste according to claim 1 is characterized by crushing and sizing the aforementioned juice residue or extraction residue to a particle size of 200 μm or less.

[0014] The invention described in claim 3 is, The method for producing an oral food paste according to claim 1 or 2, characterized in that the crushing and sizing are performed using a millstone-type crushing and sizing machine.

[0015] The invention described in claim 4 is, The method for producing an oral food paste according to claim 3, characterized in that the peripheral speed of the lower rotating grinder in the millstone-type crushing and granulating machine is 10 to 65 m / sec.

[0016] The invention described in claim 5 is, The method for producing an oral food paste according to claim 1 or 2 is characterized in that, prior to the crushing and sizing steps, the juice residue or extraction residue is roughly crushed and then immersed in an alcohol-containing solution.

[0017] The invention described in claim 6 is, The method for producing an oral food paste according to claim 5, characterized in that the alcohol-containing solution is a solution obtained by adding and dissolving a thickening agent to one or more alcohols selected from ethanol, awamori, and shochu.

[0018] The invention described in claim 7 is, The method for producing an oral food paste according to claim 6, characterized in that the thickening agent is one or more thickening agents selected from pharmaceutical additives, food additives, and excipients approved for use by the Ministry of Health, Labour and Welfare.

[0019] The invention described in claim 8 is, The method for producing an oral food paste according to claim 6, characterized in that the thickening agent is one or more thickening agents selected from hydroxypropyl cellulose (HPC), hydroxypropyl methylcellulose (HPMC), methylcellulose, gum arabic, sodium alginate, gelatin, dextrin, carboxymethylcellulose (CMC), polyvinyl alcohol (PVA), PVA copolymer, and xanthan gum.

[0020] The invention described in claim 9 is, The method for producing an oral material paste according to claim 6, further comprising adding a surfactant for food addition in addition to the thickener.

[0021] The invention according to claim 10 is: A method for producing oral material powder, which produces oral material powder using a squeezed residue or extraction residue of a natural organic substance containing a liquid component and a solid component, the method comprising: A method for producing oral material powder, characterized in that oral material powder is produced by adding and mixing a water-absorbent dry powder and / or an oil-absorbent dry powder to the oral material paste obtained by the method for producing an oral material paste according to claim 1 or 2.

[0022] The invention according to claim 11 is: The method for producing oral material powder according to claim 10, characterized in that the added amount of the water-absorbent dry powder and / or the oil-absorbent dry powder is 20 to 90% by mass of the oral material paste.

[0023] The invention according to claim 12 is: The method for producing oral material powder according to claim 10, characterized in that the water-absorbent dry powder or the oil-absorbent dry powder is one or more selected from starch, partially pregelatinized starch, crystalline cellulose and disintegrants among pharmaceutical additives, food additives and excipients approved for use by the Ministry of Health, Labour and Welfare of Japan.

[0024] The invention according to claim 13 is: The method for producing oral material powder according to claim 10, characterized in that the water-absorbent dry powder or the oil-absorbent dry powder is crystalline cellulose.

[0025] The invention according to claim 14 is: The method for producing oral material powder according to claim 10, characterized by comprising a step of crushing and granulating aggregated particles formed by the addition and mixing of the water-absorbent dry powder and / or the oil-absorbent dry powder.

[0026] The invention described in claim 15 is, A method for producing oral granules using the juice residue or extraction residue of natural organic matter containing liquid and solid components, This method for producing oral granules is characterized by adding a lubricant to the oral material powder obtained by the method for producing oral material powder described in claim 10, and then producing oral granules by dry direct beating.

[0027] The invention described in claim 16 is, The method for producing oral granules according to claim 15, characterized in that the lubricant is one or more lubricants selected from magnesium stearate, calcium stearate, and sodium stearyl fumarate.

[0028] The invention described in claim 17 is, The method for producing oral granules according to claim 15, characterized in that, in addition to the addition of the lubricant, powdered food additive particles approved for use by the Ministry of Health, Labour and Welfare are added in an amount of 5 to 50% by mass of the oral material powder.

[0029] The invention described in claim 18 is, A method for producing baked goods using the juice residue or extraction residue of natural organic matter containing liquid and solid components, A method for producing baked goods, characterized in that, to the oral material powder obtained by the method for producing oral material powder described in claim 10, 5 to 50% by mass of powdered food additive particles approved for use by the Ministry of Health, Labour and Welfare is added to the oral material powder, and then the product is molded and baked to produce baked goods.

[0030] The invention described in claim 19 is, A method for producing a dressing, which involves using the juice residue or extraction residue of natural organic matter containing liquid and solid components, A method for producing a dressing, characterized by adding a surfactant and / or edible oil to an oral food paste obtained by the method for producing an oral food paste described in claim 1 or claim 2, to produce a dressing.

[0031] The invention described in claim 20 is, The method for producing a dressing according to claim 19, characterized in that the edible oil is one or more selected from olive oil, sesame oil, soybean oil, corn oil, and rapeseed oil. [Effects of the Invention]

[0032] According to the present invention, it is possible to provide a technology for effectively utilizing the juice residue and extraction residue of natural organic matter as an oral ingredient more inexpensively, more simply, and more efficiently. [Modes for carrying out the invention]

[0033] This invention involves reusing natural juice residues and extraction residues by first pasteuring the residues and then powdering them to produce oral materials, which are then used to manufacture oral granules, baked goods, dressings, and other products. The following describes specific embodiments in the order of pasteuring the residues, powdering them, and developing them into products.

[0034] [1] First embodiment In this embodiment, an oral food paste is manufactured using the juice residue or extraction residue of natural organic matter containing liquid and solid components.

[0035] Specifically, an oral food paste is produced by wet-processing the juice residue or extract residue of natural organic matter and then granulating the solid components.

[0036] As mentioned above, conventional technology involved pre-treating the lumpy residue by drying or heating before pulverization. However, since the dried residue also contained oils and molasses, these would seep out during pulverization, becoming sticky and sometimes adhering to the walls and components of the equipment. Depending on the degree of adhesion, this could cause the pulverizer to stop and become inoperable. Therefore, even during pulverization, it was necessary to frequently clean the walls and components of the equipment, making the work cumbersome. Furthermore, an increase in manufacturing costs was unavoidable.

[0037] Furthermore, since the grinding process involves using high-power grinders such as hammer mills and pin mills to apply strong impact and shear forces to the material, there is a risk of heat generation during the grinding process, which could alter the useful components. There is also a risk of the material being ground beyond the desired size (over-grinding). In addition, if the grinding process is performed dry, there is a concern that the ground powder may cause a dust explosion due to ignition sources caused by impact force or electrostatic charge.

[0038] As a specific example of the crushing process, when crushing dried mugwort using a crusher with a rotation speed of 8,000 to 12,000 rpm (peripheral speed: approximately 80 to 120 m / sec), it becomes a fluffy, moxa-like substance. However, due to the high speed, heat generation is unavoidable, and in some cases, there is a concern that dust explosions may occur due to ignition sources caused by strong impact forces or static charge. In addition, over-crushing may generate fine particles smaller than 50 μm, and these fine particles have poor fluidity and are prone to secondary aggregation, which may lead to the formation of uneven color and spots.

[0039] In contrast, in this embodiment, the residue is crushed and granulated by a wet process without drying or heat treatment, thus avoiding the problems described above. This allows for the production of oral food pastes from the residue at a lower cost, more simply, and more efficiently, and these pastes can be preferably used as raw materials for oral granules, baked goods, and dressings, as described later. In particular, the method of the present invention eliminates the drying process (drying equipment), thus reducing energy, which accounts for the largest portion of manufacturing costs, and thus enabling a reduction in manufacturing costs.

[0040] In other words, the crushing and sizing process involves applying weak impact, shearing, crushing, grinding, or frictional force to the material to break down (crush) large particles to the desired size and then sizing them. Therefore, it does not require high-powered equipment. As a result, the generation of large amounts of heat can be suppressed, and the deterioration of useful components is not caused. Furthermore, since the material is not crushed more than necessary (over-crushed), crushed material of the desired size, i.e., sizing, can be efficiently obtained.

[0041] Specific machines and devices used for crushing and sizing include, for example, millstone-type crushing and sizing machines, grinders, and impeller-type crushing and sizing machines (Cormill). However, considering the characteristics required for oral materials, such as the desirable texture, ease of digestion, and ease of absorption of useful components, it is preferable to use a millstone-type crushing and sizing machine such as the "Super Mascolloider" (manufactured by Masuko Sangyo Co., Ltd.) among these machines. Furthermore, it is preferable that the size (particle size) of the crushed and sized residue be 200 μm or less.

[0042] In other words, a stone mill type crushing and sizing machine consists of an upper and lower set of circular stones (grinders) with holes engraved on their contact surfaces. Raw materials fed in from the inlet of the upper fixed grinder move outwards along the contact surface of the lower rotating grinder, and are crushed by shear and friction forces preferentially on the larger particles among the irregularly sized raw material particles. As a result, the material is not crushed more than necessary (over-crushed), and crushing to the desired size (particle size), preferably 200 μm or less, can be efficiently achieved.

[0043] In this case, the peripheral speed of the rotating lower grinder is preferably 10 to 65 m / sec, which is lower than that of hammer mills or pin mills with strong impact forces (peripheral speed = 80 to 120 m / sec). By using such an appropriate peripheral speed, heat generation during crushing and sizing can be appropriately suppressed, thereby preventing the generation of odors and deterioration of useful components associated with heat generation, ensuring that the flavor is not compromised and stabilizing the quality.

[0044] Furthermore, in this embodiment, since the crushing and sizing are performed wet, heat generation during crushing and sizing can be further suppressed, and the risk of dust explosions caused by the crushed and sizing material can be avoided. If necessary, water may be added during crushing and sizing to adjust the hardness of the resulting oral material paste.

[0045] Some residues, such as raw turmeric residue containing curcumin, have poorly absorbed beneficial components. Furthermore, the composition of beneficial components in natural organic residues can vary depending on the environment and season. For such residues, prior to crushing, the residue is coarsely crushed and then immersed in an alcohol-containing solution. This helps to homogenize the composition of beneficial components and allows poorly absorbed beneficial components to dissolve into the alcohol-containing solution, thus improving the absorption rate of beneficial components.

[0046] Specific examples of alcohol-containing solutions include ethanol, awamori, shochu, etc., to which pharmaceutical additives, food additives, or excipients approved for use by the Ministry of Health, Labour and Welfare are added and dissolved as thickeners. For example, one or more thickeners selected from hydroxypropyl cellulose (HPC), hydroxypropyl methylcellulose (HPMC), methylcellulose, acacia gum, sodium alginate, gelatin, dextrin, carboxymethylcellulose (CMC), polyvinyl alcohol (PVA), PVA copolymer, and xanthan gum are added and dissolved. If necessary, food-grade surfactants such as sucrose fatty acid esters or lecithin may be added at a concentration of 20% or less relative to the residue. This is expected to further homogenize the composition by modifying the surface of the useful components and further improve the absorption rate.

[0047] The immersion time in the alcohol-containing solution will be determined appropriately based on the amount and elution rate of useful components remaining in the residue, but it is usually between 30 minutes and several months.

[0048] [2] Second embodiment In this embodiment, an oral material powder is manufactured using the oral material paste obtained in the first embodiment.

[0049] Specifically, an oral material powder is produced by adding and mixing a water-absorbing dry powder and / or an oil-absorbing dry powder to an oral material paste.

[0050] By adding and mixing water-absorbing dry powder or oil-absorbing dry powder, the moisture and oil contained in the liquid oral material paste are absorbed by these dry powders and turned into powder. This eliminates the need for drying for powder formation, and allows for the production of an oral material powder containing an appropriate amount of moisture and oil. This enables the processing of residues more cheaply, simply, and efficiently.

[0051] In this case, if a dry powder with low water absorption or oil absorption capacity is used, a large amount of dry powder will be required for pulverization, resulting in a lower content of useful components in the resulting oral material powder and hindering the effective utilization of the residue. Therefore, it is preferable to use a dry powder with high water absorption or oil absorption capacity.

[0052] In this embodiment, the amount of water-absorbing dry powder or oil-absorbing dry powder added can be appropriately determined considering the amount of water and oil contained in the oral material paste, but it is usually preferably 20 to 90% by mass of the oral material paste, which allows for the creation of an oral material powder with a water content of 1.0 to 5.0%, which is suitable for molding (tabletization).

[0053] Specific examples of water-absorbing and oil-absorbing dry powders include starch, partially pregelatinized starch, crystalline cellulose, and disintegrants, which are pharmaceutical or food additives or excipients approved for use by the Ministry of Health, Labour and Welfare. Among these, crystalline cellulose is particularly preferred.

[0054] If the size (particle size) of the resulting oral material powder exceeds 200 μm, there will be problems with the desirable texture, ease of digestion, and ease of absorption of useful components in the final product. Therefore, if the oral material powder after mixing with water-absorbing dried powder or oil-absorbing dried powder becomes a lump of particles larger than 200 μm, it is preferable to further crush and granulate it.

[0055] Specifically, by using the same millstone-type crushing and sizing machine as in the production of oral food paste, and crushing and sizing under appropriate operating conditions, an oral food powder with a size (particle size) of approximately 180 μm and a moisture content of 1.0 to 5.0% can be obtained.

[0056] Furthermore, if the solid components of the residue contain oils or molasses, and there is a risk of these substances seeping out during grinding, it is preferable to add and mix additive particles with excellent water absorption and oil absorption properties, and coat the surface of the solid components at least once. This effectively suppresses the seepage of oils and molasses, and effectively prevents them from adhering to the walls and components of the equipment.

[0057] [3] Third embodiment In this embodiment, the oral material powder obtained in the second embodiment is used as a raw material to produce oral granules, baked goods, and dressings as final products.

[0058] 1. Oral granules Oral supplements and other granular oral substances in tablet form can be obtained by adding a lubricant to the oral material powder obtained in the second embodiment, and then dry-compressing it using a tablet press (tablet formation).

[0059] Specific lubricants include magnesium stearate, calcium stearate, and sodium stearyl fumarate, and one or more selected from these may be used. In addition, powdered food additive particles approved for use by the Ministry of Health, Labour and Welfare may be added at a concentration of 5 to 50% by mass relative to the oral ingredient powder.

[0060] In this case, because the size (particle size) of the oral material powder is appropriately uniform, it is possible to provide an oral granular product at a low cost that is sufficiently easy to digest and absorb beneficial components.

[0061] Furthermore, if necessary, other functional materials for oral use may be added to form a composite oral granule.

[0062] 2. Baked goods Baked goods such as biscuits, cookies, rice crackers, and arare are made by adding the oral food ingredient powder obtained in the second embodiment to ordinary confectionery ingredients, then shaping and baking them.

[0063] Specifically, to the oral food ingredient powder obtained in the second embodiment, 5 to 50% by mass of powdered food additive particles approved for use by the Ministry of Health, Labour and Welfare is added, and then the mixture is molded and baked to produce baked goods.

[0064] In this case, as mentioned above, the size (particle size) of the oral ingredient powder is uniformly granulated to 200 μm or less, making it possible to provide baked goods with a good texture and easy digestibility at a low cost.

[0065] 3. Dressing The dressing can be obtained by adding conventional dressing ingredients, such as edible oil, to the oral material paste obtained in the first embodiment.

[0066] Specifically, a dressing is produced by adding and mixing a surfactant and / or edible oil to the oral material paste obtained in the first embodiment.

[0067] As for the edible oil, it is preferable to use one or more selected from olive oil, sesame oil, soybean oil, corn oil, and rapeseed oil, which are commonly used in salad dressings. In addition, to improve the flavor, appropriate amounts of sweeteners such as honey, alcoholic beverages such as awamori, shochu, or brewed sake, and brewed vinegar may be added and mixed in.

[0068] In this case, as mentioned above, the size (particle size) of the oral ingredient powder is uniformly granulated to 200 μm or less, making it possible to provide a dressing with a good texture and easy digestibility at a low cost. [Examples]

[0069] [1] Example 1 This example describes the production of oral food paste and oral food powder from citrus fruit juice residue.

[0070] 1. Oral preparation paste 6.0 kg of the residue left after juicing yuzu (moisture content: approximately 75% by mass) was mixed with approximately 2.7 kg of water. Using a stone mill type crushing and sizing machine (Super Mascolloider, MKZ10-20JMαIV-PH model, manufactured by Masuko Sangyo Co., Ltd.), the mixture was crushed and sizing in a wet manner for 10 minutes at a peripheral speed of 39.88 m / sec on the outer circumference of the lower rotating grinder, yielding 8.7 kg of oral material paste with a particle size of 100 μm (moisture content: approximately 82.8% by mass).

[0071] 2. Oral ingredient powder To the 8.7 kg of oral material paste obtained in step 1 above, 4.8 kg of partially pregelatinized starch manufactured by Asahi Chemical Co., Ltd. was added and mixed to achieve a moisture content of approximately 53.3% by mass. After drying, 6.7 kg of oral material powder with a moisture content of approximately 6.0% was obtained.

[0072] The obtained oral material powder contained lumpy particles, so it was crushed and granulated using a crushing and sizing machine at a lower rotary grinder peripheral speed of 47.85 m / sec for 5 minutes, yielding 6.7 kg of free-flowing oral material powder (moisture content: approximately 4.9% by mass) with a particle size of approximately 105 μm.

[0073] [2] Example 2 This example describes the production of an oral food paste and an oral food powder from the juice residue of turmeric (rhizome) having lumpy particles.

[0074] 1. Oral preparation paste 2.0 kg of turmeric (rhizome, undried) was coarsely crushed (sliced) and soaked in 1000 ml of 43-degree awamori for 5 hours. Then, using the same stone mill type crushing and sizing machine as in Example 1, the lower rotating grinder's peripheral speed was set to 47.85 m / sec, and the mixture was crushed and sizing in a wet manner to obtain 2.80 kg of oral material paste with a particle size of approximately 180 μm (moisture content: approximately 82.8% by mass).

[0075] To the 2.7 kg of oral material paste obtained in step 1 above, 1.0 kg of dried turmeric powder, which had been crushed and granulated in a separate process, was soaked in 43-degree awamori (1000 ml) for 24 hours. This solution was then added dropwise and mixed using a stirring device manufactured by Paulec Co., Ltd.: VG-25 type. After that, 1.7 kg of powdered hydroxypropyl cellulose (HPC-SL) was mixed and dispersed. Subsequently, 6.2 kg of oral material paste with a particle size of approximately 200 μm or less, exhibiting excellent texture, solubility, and tableting properties, was obtained by uniformly dispersing (crushing and granulating for 5 minutes at a lower rotating grinder peripheral speed of 47.85 m / sec, resulting in a particle size of approximately 110 μm) using a stone mill type crushing and granulating device "Super Mascolloider" (α-IV-PH type) manufactured by Masuko Sangyo Co., Ltd.

[0076] 2. Oral ingredient powder 2.80 kg of oral material paste obtained in step 1 above was lightly mixed with 2.0 kg of partially pregelatinized starch and 1.0 kg of powdered hydroxypropyl cellulose (HPC-SL). Then, to eliminate uneven mixing, the mixture was further crushed and granulated for 1 minute using "Super Mascolloider" (registered trademark), resulting in 5.8 kg of oral material powder with a particle size of approximately 200 μm or less, excellent solubility and tableting properties, and a moisture content of approximately 4.0% by mass.

[0077] [3] Example 3 This example is another example of producing oral food paste and oral food powder from citrus juice residue.

[0078] 1. Oral preparation paste 6.0 kg of slightly lumpy residue (moisture content: approximately 75% by mass) left after juicing yuzu was mixed with approximately 2.7 kg of water. Using a stone mill type crushing and sizing machine (Super Mascolloider, MKZ10-20JMαIV-PH model, manufactured by Masuko Sangyo Co., Ltd.), the mixture was crushed and sizing in a wet manner for 3 minutes at a peripheral speed of 47.85 m / sec on the outer circumference of the lower rotating grinder, yielding 8.7 kg of oral material paste with a particle size of 200 μm (moisture content: approximately 82.8% by mass).

[0079] 2. Oral ingredient powder To the 8.7 kg of oral material paste obtained in step 1 above, 4.8 kg of partially pregelatinized starch (PCS) manufactured by Asahi Chemical Co., Ltd. was added and mixed to obtain 13.5 kg of a dry mixture. Then, 6.5 kg of partially pregelatinized starch was mixed, crushed, and granulated to obtain 20 kg of oral material powder with a moisture content of approximately 7.4%.

[0080] The obtained oral material powder contained lumpy particles, so it was crushed and granulated using the same crushing and sizing machine at a grinder peripheral speed of 39.88 m / sec for 5 minutes, yielding 20 kg of free-flowing oral material powder with a moisture content of approximately 7.4% and a particle size of approximately 107 μm. From here on, the obtained 20 kg material will be divided into smaller portions for use.

[0081] 6.8 kg of the obtained oral material powder was mixed with 1.9 kg of PVA copolymer "POVACOAT" (registered trademark) manufactured by Daido Chemical Industries, Ltd., and then crushed and granulated (lower rotary grinder peripheral speed: 47.85 m / sec) for 3 minutes to obtain 8.7 kg of oral material powder with a particle size of approximately 200 μm or less.

[0082] 3.Final product (1) Oral granules - 1 From the 20 kg of oral material powder obtained in step 2 above, 2.95 kg was taken out, and 0.05 kg of magnesium stearate was added as a lubricant. Then, using a tablet press (model number: LEL5) manufactured by Kikusui Seisakusho Co., Ltd., dry tableting was performed at a pressure of 14 kN to obtain granular oral tablets with a hardness of 48 N.

[0083] (2) Oral granules - 2 From the 20 kg of oral material powder obtained in step 2 above, 2.95 kg was taken out, and 0.05 kg of stearyl sodium fumarate was added as a lubricant. Then, in the same manner as in (1) above, dry compression was performed to obtain granular oral tablets with a hardness of 50 N.

[0084] (3) Dressing From the 8.7 kg of oral material paste obtained in step 1 above, 2.5 kg was taken out, and an equal amount (2.5 kg) of olive oil as the oil component and 0.1 kg of polysorbate 80 as a surfactant were added and mixed to obtain 5.0 kg of dressing.

[0085] From the above examples, it has been confirmed that, according to the present invention, natural juice residues and extraction residues that previously had to be discarded in large quantities can be reused more cheaply, more easily, and more efficiently, and can be used as raw materials for oral granules, baked goods, dressings, etc., thereby making a significant contribution to resource conservation, such as reducing waste.

[0086] Although the present invention has been described above based on embodiments, the present invention is not limited to the above embodiments. Various modifications can be made to the above embodiments within the same and equivalent scope as the present invention.

Claims

1. A method for producing an oral food paste using the juice residue or extraction residue of natural organic matter containing liquid and solid components, A method for producing an oral food paste, characterized by wet crushing of the juice residue or extraction residue of the aforementioned natural organic matter to granulate the solid components.

2. A method for producing an oral food paste according to claim 1, characterized in that the juice residue or extraction residue is crushed and granulated to a particle size of 200 μm or less.

3. A method for producing an oral food paste according to claim 1 or 2, characterized in that the crushing and sizing are carried out using a millstone-type crushing and sizing machine.

4. The method for producing an oral food paste according to claim 3, characterized in that the outer peripheral speed of the lower rotating grinder in the millstone-type crushing and granulating machine is 10 to 65 m / sec.

5. A method for producing an oral food paste according to claim 1 or 2, characterized in that, prior to the crushing and sizing steps, the juice residue or extraction residue is roughly crushed and then immersed in an alcohol-containing solution.

6. The method for producing an oral food paste according to claim 5, characterized in that the alcohol-containing solution is a solution obtained by adding and dissolving a thickening agent in one or more alcohols selected from ethanol, awamori, and shochu.

7. The method for producing an oral food paste according to claim 6, characterized in that the thickening agent is one or more thickening agents selected from pharmaceutical additives, food additives, and excipients approved for use by the Ministry of Health, Labour and Welfare.

8. The method for producing an oral food paste according to claim 6, characterized in that the thickening agent is one or more thickening agents selected from hydroxypropyl cellulose (HPC), hydroxypropyl methylcellulose (HPMC), methylcellulose, acacia gum, sodium alginate, gelatin, dextrin, carboxymethylcellulose (CMC), polyvinyl alcohol (PVA), PVA copolymer, and xanthan gum.

9. A method for producing an oral food paste according to claim 6, characterized in that, in addition to the thickening agent, a food additive surfactant is further added.

10. A method for producing oral food powder using the juice residue or extraction residue of natural organic matter containing liquid and solid components, A method for producing an oral material powder, characterized by adding and mixing a water-absorbing dry powder and / or an oil-absorbing dry powder to an oral material paste obtained by the method for producing an oral material paste according to claim 1 or claim 2.

11. The method for producing an oral material powder according to claim 10, characterized in that the amount of the water-absorbing dry powder and / or oil-absorbing dry powder added is 20 to 90% by mass of the oral material paste.

12. The method for producing an oral material powder according to claim 10, characterized in that the water-absorbing dry powder or oil-absorbing dry powder is one or more selected from starch, partially pregelatinized starch, crystalline cellulose, and disintegrants, which are pharmaceutical additives, food additives, and excipients approved for use by the Ministry of Health, Labour and Welfare.

13. The method for producing an oral material powder according to claim 10, characterized in that the water-absorbing dry powder or oil-absorbing dry powder is crystalline cellulose.

14. The method for producing an oral food powder according to claim 10, characterized in that it includes a step of crushing and sizing the lump particles formed by adding and mixing the water-absorbing dry powder and / or oil-absorbing dry powder.

15. A method for producing oral granules using the juice residue or extraction residue of natural organic matter containing liquid and solid components, A method for producing oral granules, characterized by adding a lubricant to the oral material powder obtained by the method for producing oral material powder described in claim 10, and then producing oral granules by dry direct beating.

16. The method for producing oral granules according to claim 15, characterized in that the lubricant is one or more lubricants selected from magnesium stearate, calcium stearate, and sodium stearyl fumarate.

17. The method for producing oral granules according to claim 15, characterized in that, in addition to the addition of the lubricant, powdered food additive particles approved for use by the Ministry of Health, Labour and Welfare are added in an amount of 5 to 50% by mass of the oral material powder.

18. A method for producing baked goods using the juice residue or extraction residue of natural organic matter containing liquid and solid components, A method for producing baked goods, characterized in that, to the oral material powder obtained by the method for producing oral material powder described in claim 10, 5 to 50% by mass of powdered food additive particles approved for use by the Ministry of Health, Labour and Welfare is added to the oral material powder, and then the product is molded and baked to produce baked goods.

19. A method for producing a dressing, which involves using the juice residue or extraction residue of natural organic matter containing liquid and solid components, A method for producing a dressing, characterized by adding a surfactant and / or edible oil to an oral food paste obtained by the method for producing an oral food paste according to claim 1 or claim 2, to produce a dressing.

20. The method for producing a dressing according to claim 19, characterized in that the edible oil is one or more selected from olive oil, sesame oil, soybean oil, corn oil, and rapeseed oil.