JPH06105661A - Production of vegetable unicellulated food - Google Patents

Abstract

PURPOSE:To efficiently and economically produce a vegetable unicellulated food having nourishing, favorite and functional ingredients in high yield from a raw or a dried plant or a plant which has not hitherto been utilized so much due to its low merchandise. CONSTITUTION:A plant tissue separating enzyme agent such as pectinase or hemicellulase or a plant tissue hydrolase agent such as cellulase or both are made to react with a finely ground raw or dried plant to separate and hydrolyze the plant tissue. Thereby, the objective vegetable unicellulated food is obtained by adding and mixing water and the plant tissue separating enzyme agent and/or plant tissue hydrolyase agent with the plant prepared by heating and drying the dried raw material plant or a plant dried by heating at 90-180 deg.C at a high speed, grinding the prepared mixture, regulating the particle size, stirring the regulated mixture and separating and hydrolyzing the tissue of the plant.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a raw material plant, in particular, hard tea leaves having a low commercial value and an unused plant, and a waste plant in the food industry, etc., to nutritional components, pigment components, flavor components, functional components, etc. The present invention relates to a method for efficiently and economically producing a unicellular food rich in water.

[0002]

2. Description of the Related Art Conventionally, the problems to be solved by the invention
A technique for efficiently separating and obtaining unicellular components from plant raw materials has not been developed, and conventional techniques generate a large amount of residue,
The yield of single cells was low, the treatment time of the enzyme reaction was long, and the active ingredients and physical properties present in the plant were likely to change, resulting in poor efficiency of the enzyme reaction. Also useful nutrients,
It has the drawback that it results in the disposal of plant fibers, minerals, etc. with the residue. In addition, when a hard plant such as seaweed or tree leaves, or a waste plant of the food industry is used as a raw material, the efficiency of the enzymatic reaction is low with the conventional enzyme treatment technology,
It was either milled or not used. On the other hand, the processing plant of agricultural, forestry and marine products operated by the conventional technology cannot operate efficiently throughout the year due to seasonal operation, and the operating rate was extremely poor.

[0003]

Means for Solving the Problems The present invention is to solve the above problems and provide a novel and excellent plant unicellular food, that is, the first invention is to finely grind raw or dried plants, A method for producing a plant unicellular food, which comprises causing a plant tissue separating enzyme agent and / or a plant tissue degrading enzyme agent to act to separate and decompose the plant tissue. The second invention is to add water and a plant tissue-separating enzyme agent and / or a plant tissue-degrading enzyme agent to a dry raw material plant, and mix the mixture to obtain 300 to 1000 μm.
After milling and sizing to pH 3, pH 3-8, reaction temperature 10-60
A method for producing a plant unicellular food, which comprises performing enzyme treatment at ℃. The third invention is that the raw material plant is heated and dried at 90 to 180 ° C. at high speed, and water and a plant tissue-separating enzyme agent and / or a plant tissue-separating enzyme agent are added and mixed to form a mixture of 300 to 1
A method for producing a plant unicellular food, which comprises milling and sizing to a particle size of 000 μm, and then performing an enzyme treatment at pH 3 to 8 and a reaction temperature of 10 to 60 ° C.

The fourth invention is characterized in that the pasty plant unicellular food obtained by enzymatic treatment is dried at high speed to obtain a powdery unicellular food product. A method for producing a plant unicellular food. The fifth invention is that the plant tissue separating enzyme agent is an enzyme that acts on an intercellular substance of plant tissues such as pectinase and hemicellulase, and the plant unicellular food product according to any one of claims 1 to 4. Manufacturing method. The sixth invention is a method for producing a plant unicellular food according to any one of claims 1 to 5, characterized in that the plant tissue-degrading enzyme agent is an enzyme such as cellulase that acts on the cell wall and cell membrane of plant tissue. . The seventh invention is that the raw material plant is a low-value plant such as a hard or modified product or an untapped plant such as food industry waste, and the plant cell is made into a single cell according to any one of claims 1 to 6. Food manufacturing method. The eighth invention is that the high-speed heating and drying of the raw material plant is performed by a drum-type instantaneous heating and drying machine, and the high-speed drying of the paste-like plant unicellular food is performed by a drum-type high temperature instantaneous drying machine, a spray dryer, or a freeze dryer. The method for producing a plant unicellularized food according to any one of claims 2 to 7.

In the above, as raw material plants, multicellular tissues such as vegetables, fruits, edible wild plants, wild plants, weeds, medicinal plants, trees, seaweeds, moss, ferns, mushrooms, and fragrance plants are used. Things can be targeted. For example, carrot, strawberry,
Examples include perilla, cabbage, garlic, wasabi leaf, citron peel, plum (li), warabi, uruui, psyllium, tenyaku (dokudami), tea leaves, kelp, young cloth, ginkgo leaf, shiitake mushrooms, and hakka.

[0006]

In the present invention, in order to efficiently produce a unicellular plant food, it is preferable to perform high-speed heating / drying as a pretreatment. By performing high-speed heat treatment before the freshness of the plant is reduced, the plant tissue can be softened and the oxidase can be deactivated. Then, in order to facilitate the enzyme treatment, which is the core of the production of plant unicellular foods, omit the filtration step, and eliminate the need, an appropriate particle size (300 to 1000 μm) is obtained with a grinder.
Grind and size. This promotes the improvement of the yield and the production efficiency of the unicellular food after the fact. Subsequent treatment with plant tissue-separating enzyme agents such as pectinase and hemicellulase, and plant tissue-degrading enzyme agents such as cellulases act on the cell walls and cell membranes of various plant tissues to separate and decompose plant tissues into single cells for nutrition. A paste-like single cell product is produced in a state in which the components, pigment components, flavor components, functional components, etc. are preserved.

The present invention will be described in detail below. Raw material plants (agricultural products) Raw materials that can be used in the production method of the present invention are not only those that are marketed as perishables but also those that have not been used so far and have no commercial value, or wastes in the unused food industry. It can also be used including physical plants. As the raw material plant, both fresh and dried products can be appropriately used, but it is important to properly pick and maintain freshness. Raw Material Heat Drying Process In order to maintain the freshness of the raw tea leaves and enhance the transportability and storability, it is preferable to perform high speed heat drying. The type of machine is not limited as long as it achieves this object, but short-time heat treatment and drying by a drum type instantaneous heating dryer or the like is preferable. In particular, it is preferable to use a drum dryer of the superheated steam heating system. By this drying step, the pretreatment can be completed by softening the plant tissue in addition to crushing the raw material and deactivating the oxidase and the like. It should be noted that the raw material plants may be subjected to pretreatment by blanching, if necessary, before being dried by high-speed heating.

Milling Treatment Step The raw material plants are milled by a wet mill and used in combination with enzyme treatment to promote the catalytic reaction of the enzyme. The processing time of the enzymatic reaction is shortened and the yield of single cells is increased. In the production of a plant unicellular food for beverages, it is preferable to grind the raw material plants to 300 to 500 μm, and to grind them to 500 to 1000 μm for food materials. By this milling treatment step, the particles of the plant unicellular food can be classified and sized. In the prior art, after the enzyme treatment, the residue was screened with a 20-mesh screen and the residue was subjected to the enzyme treatment again. However, according to the method of the present invention, the step of selecting and filtering the residue can be omitted, and the residue can be removed. You can turn it off. In the present invention, the raw material plant can be roughly crushed in the heat-drying treatment step, finely crushed in the milling treatment step, and single cells can be separated and decomposed in the enzyme treatment step. The milling method in this step is 300 to 300, because single cells are damaged unless they are milled at a size 10 times or more that of each plant cell (30 to 60 μm).
Treatment with 1000 μm is preferable. It is preferable that the hard raw material plant is ground and treated with an enzyme, and the soft raw material plant is treated with an enzyme and then treated with a grinder. In addition,
As described above, in addition to the method of adding and mixing each of the enzyme agents described above to the raw material plant prior to the grinding step, it is also preferable to add and mix during or after grinding.

[0009] Enzyme treatment step The raw material plant is appropriately watered, and the selected plant tissue separating enzyme agent and / or plant tissue degrading enzyme agent is added and mixed, and the conditions for the best enzyme activity are adjusted and the enzyme reaction is carried out for several hours under stirring. , The plant tissue is separated and decomposed to obtain a pasty unicellular food. Enzymatic reaction is usually pH 3-8, reaction temperature 10-60
It is preferable to carry out at ℃. In the reaction, the separation / decomposition is improved as the reaction time elapses, but the reaction is usually carried out for 1 to 5 hours, preferably 1 to 3 hours. Enzymes such as pectinase and hemicellulase that act on intercellular substances of plant tissues are used as the enzyme for separating plant tissues. As the plant tissue degrading enzyme agent, an enzyme such as cellulase that acts on the cell wall and cell membrane of plant tissue is used. Drying process for pasty unicellular foods To maintain the color and flavor of pasty unicellular foods, it is also preferable to add cyclodextrin, powdered egg white, reduced vitamin C, sodium bicarbonate, etc. After that, it is dried at high speed to obtain a powdery plant unicellular food. Although the drying means is not limited, a drum dryer, a spray dryer or the like is preferably used for high-temperature instant drying, and a freeze dryer is preferable for some foods.

Uses of plant unicellular foods The pasty plant unicellular foods and powdery unicellular foods made from plants such as vegetables, fruits, algae, and leaves are
It has excellent nutritional components, preference components, and body-regulating components, is convenient, and can be widely used as a single food, beverage or food material. In addition, the obtained plant unicellular food is a natural flavor and natural pigment (especially pure natural green color is valuable).
It is also possible to produce functional foods and aromatic compound foods useful for health. For example, soup, potage and the like can be easily prepared simply by pouring hot water into it, so that it can be used for elderly food, infant food, sick food and the like. The obtained plant unicellular food has convenience and versatility and expands its utility as a functional food of "medical food same source" that meets the needs of "health and longevity". The plant unicellular food obtained by the production method of the present invention is a resource effective utilization type, has convenience, and can be applied to the fields of beverages, foods, or other bath agents, medical materials, feeds and the like. Since it has a swelling property, it dissolves well in cold water or hot water, and its use is wide. Also,
Recycling of waste plants in the food industry, development of functional food materials utilizing unused resource plants and application to food can be opened up.

Further, the paste-like plant unicellular food obtained by the method of the present invention can be made into a powdery plant unicellular food by drying it.
And, these exhibit various characteristics of each plant, and can be used for food materials such as foods, beverages, functional foods, and complex foods. Pasty plant unicellular foods should be stored at -20 ° C or below, and heat-dried raw material plants and powdery plant unicellular foods should be stored at 5 ° C or below.
Because it can be stored for a year, long-term storage and year-round factory operation are possible. On the other hand, the raw material plants can be systematically produced year-round by drying by high-speed heat drying and storing.

[0012]

EXAMPLES In order to describe the present invention more specifically, examples will be described below. [Example-1] 1 kg of fresh autumn and winter bancha leaves were dried with a drum dryer at a surface temperature of 160 ° C and a rotation speed of 3.3 rpm.
280 g of dried bancha in the form of dried pieces was obtained after drying for 10 seconds. This dried bancha was hydrolyzed (about 5 times the amount), and 3% of the plant tissue separating enzyme agent was added to the dried tea leaves and 2% of the plant tissue degrading enzyme agent was added to the dried tea leaves, and reduced vitamin C as an antioxidant. And 3% of powdered egg white were mixed with dry tea leaves, and the mixture was ground and sized to about 300 μm with a grinder. Then, stirring was continued under conditions of pH 5 and temperature 30 ° C. to obtain paste-like unicellular green tea. Adjust the pH of this paste-like unicellular green tea to 7 and dry with a spray dryer.
283 g of powdery unicellular green tea was obtained. The yield based on dry tea leaves, enzyme preparations and additives was 91%.

[Example-2] Yuzu skin (water content: 76%) 1k
g is cut with a food cutter to remove the bitterness from the yuzu rind by adding 2% of the plant tissue separating enzyme agent to the yuzu solids and 0.5% of the plant tissue degrading enzyme to the yuzu solids. Add 8% of naringinase enzyme to the Yuzu skin solids and stir for 60 minutes under the conditions of pH 4 and temperature 40 ° C.
A paste-like yuzu rind was obtained by sizing through a 00 μm grinder to form single cells. The paste-like unicellular yuzu was lyophilized to obtain 265 g of powder unicellular yuzu.
The yield was 98% based on the raw material of Yuzu skin, the enzyme agent and the additives.

[Example 3] 300 g of dried kelp was moistened with water, cut with a food cutter, and this kelp was appropriately watered (about 10 times the amount), and the plant tissue separating enzyme preparation was added at 5% to the dried kelp. 5 plant tissue degrading enzyme agents to dry kelp
%, And the mixture was ground to 300 μm with a grinder and sized. This was stirred for 90 minutes under conditions of pH 5 and temperature 40 ° C. to obtain unicellular paste-like unicellular kelp. This paste-like unicellular kelp was dried with a spray dryer to obtain 326 g of powdery unicellular kelp.

[Example-4] 1 kg of carrot (water content 90%)
Cut with a food cutter, add 4% of the plant tissue separating enzyme agent to the ginseng solid matter and 1% of the plant tissue degrading enzyme agent to the ginseng, and add 30% under the condition of pH 6 and temperature 25 ° C. After stirring for 1 minute, the mixture was passed through a 300 μm grinder and sized to obtain unicellular paste-like unicellular ginseng. This paste-like unicellular carrot was dried with a spray dryer to obtain 104 g of powder-like unicellular carrot. The yield of the raw material of ginseng solids was 99%.

[Example-5] Garlic (water content: 65%) 1
Treat 3 kg with microwave for 3 minutes, cut with a food cutter, add 1.5% of the plant tissue separating enzyme agent to this garlic, and stir for 30 minutes under the conditions of pH 6 and temperature 25 ° C. Then, the mixture was passed through a 300 μm grinder and sized to obtain single cells of paste-like single-cell garlic.
The paste-like unicellular garlic was dried with a spray drier to obtain 349 g of powdery unicellular garlic. The yield of raw garlic solids and enzyme preparation is 9
It was 8%.

Next, production of fine green tea will be described.
The present invention, from dry tea leaves or hard tea leaves that have been low in commercial value and have not been used until now, by an enzyme treatment technique,
The present invention relates to a method for producing a fine green tea powder which is dark green and rich in nutrients and functional ingredients.

[Prior Art and Problems to be Solved by the Invention] A conventional tea-making process is roughly as follows. That is, sencha and gyokuro are produced by raw leaves → steaming → rubbing → drying, and matcha is produced by raw leaves → steaming → drying → milling. In the recently reported method for processing tea leaves by grinding, ground tea is produced by raw leaves → steaming → grinding → drying. As described above, the conventional tea manufacturing techniques are all mechanical methods, which are methods of rubbing raw leaves to disrupt the plant tissue, or grinding, and applying a strong mechanical impact or high temperature for a long time. Since it is produced by the method described above, it has the drawbacks that the active ingredient originally present in the fresh leaves is easily broken and the physical properties are easily changed. In addition, the tea factory operated by the conventional manufacturing technology has an extremely low annual operating rate due to the seasonal operation, and the thermal efficiency is poor. On the other hand, with respect to raw material leaves, hard tea leaves such as Sanbancha and Autumn-Winter Bancha have not been obtained as good products by conventional techniques, and therefore have low commercial value and are in an unused state.

As described above, the conventional tea production techniques have various drawbacks such that the active ingredient present in the raw leaves is considerably destroyed or liable to be broken, and the annual operating rate of the tea factory is extremely low. have. On the other hand, in tea that is brewed and drunk, vitamin E and provitamin A (β-carotene) are insoluble in water and hot water, leaving valuable ingredients such as fiber contained in tea in the shell. It is discarded as it is. This tea husk has been shunned by consumers as garbage. The present invention solves such conventional problems, and pays attention to the following three manufacturing points to save energy, labor,
It is an object of the present invention to establish a manufacturing system for production of non-defective products and to provide a method for manufacturing fine green tea. ． In order to efficiently produce high quality green tea, a high-speed heat-drying process is performed before the freshness of the high-quality tea leaves is reduced and transported in large quantities, the storage capacity of the raw tea leaves is increased, and a year-round factory drying process is possible. ,. A high-yield production method in which a plant tissue of green tea is separated and decomposed by a gently acting enzyme treatment technique to preserve flavor components, pigment components, nutritional components, and functional components. The rich dark green color of the paste tea obtained by the enzyme treatment technology is left, and the high-speed drying method with an incense is adopted.
A convenient and versatile method for producing finely powdered green tea.

The present invention has been made in view of the above points, that is, a plant tissue separating enzyme agent is caused to act on raw or dried tea leaves to separate and decompose the plant tissues of the tea leaves. It is a method for producing finely powdered green tea. In the production of the finely powdered green tea of the present invention, preferably, the raw material tea leaves are rapidly heated and dried, and then water and a plant tissue-separating enzyme agent and / or a plant tissue-degrading enzyme agent are added and mixed to obtain a pH of 4 to 6 and a reaction temperature of 25 to An enzyme treatment is performed at 40 ° C. to obtain a pasty fine green tea powder, and high speed drying is performed if necessary. Examples of the plant tissue separating enzyme agent include pectinase, enzymes acting on intercellular substances of plant tissues such as hemicellulase, and plant tissue degrading enzyme agents include enzymes such as cellulase acting on the cell membrane of plant tissue. Can be mentioned. Furthermore, by using Sanbancha or autumn-winter tea as the raw material tea leaves in the present invention, it is possible to produce sufficiently fine green tea.

The present invention will be specifically described below. Raw material tea leaves As the raw material tea leaves that can be used in the production method of the present invention, the first tea, the second tea, or the third tea or the autumn-winter tea, which has not been used so far, can be used. Raw tea leaves can be appropriately used for both raw leaves and dried leaves,
It is important to pick them in good time and keep them fresh. Raw material tea leaf drying process In order to maintain the freshness of raw material tea leaves, enhance transportability and storability,
It is necessary to perform rapid heat drying. The type of dryer is not limited as long as it achieves this object, but drying for a short time by a drum type instantaneous heating dryer or the like is preferable. In particular, it is preferable to use a double-drum type instantaneous heating dryer using an electromagnetic induction heating method, a superheated steam heating method, or a microwave heating method. By this drying step, the pretreatment can be completed by softening the plant tissue together with the deactivation of the oxidase. It should be noted that the raw material leaf tea may be subjected to pretreatment with a continuous steamer, if necessary, before being dried by high-speed heating.

Enzyme treatment step Dry tea leaves are hydrolyzed in an appropriate amount, the selected plant tissue separating enzyme agent and / or plant tissue degrading enzyme agent is added and mixed, and the enzyme reaction is performed for several hours under stirring while adjusting the conditions for the best enzyme activity. , Green tea plant tissue is separated and decomposed to obtain a green paste-like fine green tea powder. Enzymatic reaction is usually pH 4-6, reaction temperature 25
It is preferable to carry out at -40 ° C. Although the separation / decomposition rate of the reaction improves as the reaction time passes, the reaction is usually carried out for 1 to 5 hours, preferably 1 to 3 hours. As the plant tissue separating enzyme agent, enzymes such as pectinase and hemicellulase which act on intercellular substances of plant tissues are used. As the plant tissue degrading enzyme agent, an enzyme such as cellulase that acts on the cell membrane of plant tissue is used. It is preferable that the pasty fine green tea powder is sieved (for example, 15 to 20 mesh) and separated from the residue. The residue may be treated with an enzyme agent by decomposing a plant tissue-decomposing enzyme again, and then mixed with paste-like fine green tea powder under the sieve. Paste-like fine powder green tea drying step For paste-like fine powder green tea, it is also preferable to add powdered egg white, cyclodextrin, or the like for adjusting the taste and aroma. After adjusting the pH to 7.0 to 8.0, high-speed drying is performed. And dry fine powder green tea. The means for high speed drying is not limited, but it is particularly preferable to employ a drum type high temperature instant dryer or a spray dryer. By this step, it is possible to produce a finely powdered green tea which suppresses a blue odor and has a scent.

Uses of fine green tea Paste fine green tea and dry fine green tea are mixed with other foods having excellent flavor, nutritional and functional components to produce a functional complex food that makes full use of the characteristics of tea. It can also be manufactured. For example, it can be combined with β-carotene, seaweed containing a large amount of calcium and iodine to prepare a health functional food “Konbu green tea”. In addition, by adsorbing strong aroma components such as yuzu and herbs, complementing each other by creating functional foods with high fragrance such as "Yuzu green tea" and "herb green tea".
The possibilities can be expanded in cooperation. The finely powdered green tea obtained by the production method of the present invention has convenience, can be applied to other fields as beverages and foods, and has a swelling property, so that it can be drunk in cold water.

Sanbancha and autumn-winter bancha contain a large amount of catechins and chlorophyll (chlorophyll), but their tea leaves are hard and their commercial value is low and they are in an unused state. By the method of the present invention, it has been found that good green tea can be produced from Sanbancha and Autumn-Winter Bancha, and effective use of resources can be achieved. In addition, it is possible to develop a complex food product having characteristics by mixing with other useful food products. Further, this method is suitable for producing a natural pigment rich in green, and the resulting finely powdered green tea acts effectively as a natural pigment that is strong in heat and slow in fading. Tea leaves that are exposed to a lot of sunlight contain many functional ingredients,
Its utility is being clarified pharmacologically. Fine green tea is changed from "drinking tea" to "eating tea" and can be used as a functional food that allows the body to absorb the full amount of active ingredients.

According to the production method of the present invention, raw tea leaves are made into a paste-like fine powder green tea which is viscous by enzymatic treatment, and becomes a fine powder green tea by drying. And these are beverages, functional foods, which exhibit various characteristics of tea,
It can be used for complex foods and food additives. Since dried tea leaves and dried fine green tea can be stored for 1 year if stored at 5 ° C or lower, the present invention enables year-round operation.

[Examples] Examples will be given to describe the present invention more specifically. [Embodiment 6] 1 Kg of No. 3 green tea leaves were rolled in a high-speed heating dryer (surface temperature: 150 ° C., rotation speed: 3.3 rpm, time:
For 4 seconds), 250 g of dry tea leaves in the form of dry pieces were obtained. By this step, inactivation of polyphenol oxidase contained in tea leaves and softening of tissues such as protopectin are facilitated, and the subsequent enzymatic treatment is facilitated. That is, this dry tea leaf was put into a stirrer and appropriately hydrated (about 5 times the amount), 0.45% of the plant tissue separating enzyme agent and 0.05% of the plant tissue degrading enzyme agent were added to the dry tea leaf amount, When the pH is adjusted to 4.5 and the mixture is stirred at a temperature of 40 ° C and a rotation speed of 140 rpm, the plant tissue begins to disintegrate after about 40 minutes, and cells are released from the tissue in 60 minutes, resulting in a dark green color. A paste-like fine powder of green tea was obtained. The paste-like finely powdered green tea was passed through a 20-mesh sieve to select the residue. To the residue, 0.2% of plant tissue degrading enzyme was added, stirred for 30 minutes, and mixed with paste tea under a sieve. PH of the mixed paste tea thus obtained
After adjusting to 8.0, it was dried by a high-temperature flash dryer to obtain 232 g of fine powder green tea. At this time, the water content of the finely powdered tea was 4%, and the recovery rate of raw tea leaves was 25%. (The recovery rate for dried tea leaves is 90.4%.)

[Embodiment 7] Fall / Winter Bancha fresh leaves (mid October, April) 1 kg of fresh leaves are dried with a roll type high speed heating dryer (surface temperature: 150 ° C., rotation speed: 3.3 rpm, time: 10 seconds). Then, 300 g of dry tea leaves in the form of dry pieces were obtained. This dry tea leaf is put into a stirrer and watered in an appropriate amount (about 5 times), and 0.5% of the plant tissue separating enzyme agent and 0.1% of the plant tissue degrading enzyme agent are added, pH 4.5, product temperature 4
Approximately 60 when stirred at 0 ° C and 140 rpm
From the quantile, the plant tissue began to collapse, and dark green paste-like fine green tea powder was obtained at the 90th minute. A residue of this paste-like green tea powder is selected with a 20-mesh sieve, 0.2% of the amount of the plant tissue-degrading enzyme agent is added to the residue, and the mixture is stirred for 30 minutes to form a paste-like fine green tea powder under the sieve. Mixed. After adjusting the pH of this mixed paste tea to 8.0, it was dried by a high-temperature instant dryer to obtain 208 g of finely powdered green tea having a water content of 4%.
The recovery rate for fresh leaves was 20.1%, and the recovery rate for dried leaf tea was 67%.

[Embodiment 8] 1 kg of fresh No. 3 tea leaves was placed in a large sea bag for gas 5K, and the gas was replaced by a nitrogen gas filling machine to obtain 5
Anaerobic treatment for hours. The tea leaves that have undergone anaerobic treatment are heated to a temperature of 90.
After blanching at 60 ° C. for 60 seconds, it was sliced into about 1 cm square. This tea leaf is put into a stirrer, 0.45% of the plant tissue separating enzyme agent and 0.05% of the plant tissue degrading enzyme agent are added to the total amount, and the pH is 4.5, the product temperature is 40 ° C., and the rotation speed is 140 rpm. After about 40 minutes, the plant tissue began to disintegrate after about 40 minutes, and cells were released from the tissue at 60 minutes to obtain a paste green fine green tea powder. The paste-like finely powdered green tea was passed through a 20-mesh sieve to select the residue. To the residue, a plant tissue degrading enzyme agent was further added in an amount of 0.2% of the amount of the residue, stirred for 30 minutes, mixed with the paste-like fine green tea under the sieve, and the amount of raw leaves for adjusting the astringency of the mixed paste tea. On the other hand, 10% of powdered egg white and 2% of cyclodextrin were added to adsorb the fermentation odor. Then p
Adjusted to H8.0 and dried in a high temperature instant dryer to give a water content of 4
340 g of 100% powdered gaba tea was obtained. (The amount of fine green tea is 21
At 4 g, the recovery rate for fresh leaves is 21.4%. In addition, GABA has a hypertensive preventive effect. )

[Effects of the Invention] The present invention uses a biotechnological method as a method for producing green tea and utilizes a gentle energy-saving type enzyme treatment technique to sufficiently preserve excellent and useful components of green tea. Can be utilized. The finely powdered green tea obtained by the present invention is convenient and versatile, and can open up a new field while maintaining its original characteristics as a favorite beverage. The excellent functionality of green tea contributes to human health and can be expanded to a greater extent as a so-called "eat tea" functional food. In the production method of the present invention, fine green tea can be easily produced even when using hard tea leaves such as Sanbancha and Autumn-Winterbancha, which have been low in commercial value and have not been used, as a raw material, and effective use of resources is achieved. be able to.

In addition, green as a natural pigment has a rare value, and the product obtained by the production method of the present invention is useful because the color fading is slow and the change due to heat is small. Furthermore, the pasty fine green tea obtained in the present invention is mixed with useful foods having other excellent flavor components, nutritional components and functional components,
Since it can be harmonized, a functional complex food can be produced. The manufacturing method of the present invention has advantageous conditions such as normal pressure and room temperature as compared with the conventional manufacturing method, and is energy saving, labor saving, and resource efficient use type. That is, the present invention, the high-speed heating and drying step of the raw leaf tea, the enzyme treatment step, and the subsequent high-speed drying step, by connecting the conveyor, a drawing machine, etc. into a connection line, energy-saving, labor-saving type to efficiently produce fine green tea powder. can do. Further, the manufacturing method and system of the present invention can be applied to other agricultural products and foods, and plays a large role as a manufacturing method for improving the operating efficiency of a factory.

[0031]

INDUSTRIAL APPLICABILITY According to the method of the present invention, a unicellular plant is efficiently obtained in a large amount by allowing a finely ground raw or dried plant material to act with a plant tissue separating enzyme agent and / or a plant tissue degrading enzyme agent. can do. In addition, in order to efficiently produce plant unicellular foods, as a pretreatment, by performing high-speed heat drying treatment, softening of the plant tissue, inactivation of oxidase can be achieved, and the core of the production of plant unicellular foods in the subsequent process. It is possible to easily carry out the enzyme treatment. Then, finely (preferably 300 to
By milling and sizing to 1000 μm), the conventionally required filtration step can be omitted, and the subsequent improvement of the yield and production efficiency of the unicellular food can be promoted. In addition, by enzymatically treating a plant material with a plant tissue separating enzyme such as pectinase or hemicellulase and / or a plant tissue degrading enzyme such as cellulase, cell membranes of various plant tissues and plant tissues near the cell membrane are separated and decomposed. As a result, the plant raw material is made unicellular, but a unicellular plant is produced in a state where the nutritional component, the pigment component, the flavor component, and the functional component are preserved.

Thus, according to the present invention, it is possible to easily and economically and easily produce a plant unicellular food while sufficiently preserving the active ingredients of the plant. In addition, a plant unicellular food can be efficiently produced using a plant having a low commercial value, such as a deformed or hard plant that has not been used yet, or a food industry waste plant, as a plant raw material. The manufacturing method of the present invention is energy-saving, labor-saving, resource-efficient utilization type, and high yield compared to the conventional manufacturing methods.

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Claims (20)

[Claims] 1. A plant unicellularized food, characterized in that a finely ground raw or dried plant is allowed to act with a plant tissue separating enzyme agent and / or a plant tissue degrading enzyme agent to separate and decompose plant tissue. Production method. 2. A dry raw material plant is mixed with water and a plant tissue-separating high-quality material and / or a plant tissue-separating enzyme agent, and mixed.
A method for producing a plant unicellular food, which comprises milling and sizing to 0 to 1000 μm, and then performing an enzyme treatment at a pH of 3 to 8 and a reaction temperature of 10 to 60 ° C. 3. A material plant, which has been heated and dried at 90 to 180 ° C. at a high speed, is mixed with water and a plant tissue-separating enzyme agent and / or a plant tissue-separating enzyme agent, and the mixture is added to the mixture to obtain a particle size of 300 to 1000 μm.
After milling and sizing to pH 3, pH 3-8, reaction temperature 10-60
A method for producing a plant unicellular food, which comprises performing enzyme treatment at ℃. 4. The plant unicellularized food according to any one of claims 1 to 3, wherein the pasty plant unicellularized food obtained by enzymatic treatment is dried at high speed to obtain a powdery plant unicellularized food. Food manufacturing method. 5. A plant tissue separating enzyme agent is pectinase,
The method for producing a plant unicellular food according to any one of claims 1 to 4, which is an enzyme such as hemicellulase which acts on an intercellular substance of plant tissue. 6. The method for producing a plant unicellularized food according to claim 1, wherein the plant tissue degrading enzyme agent is an enzyme such as cellulase that acts on the cell wall and cell membrane of plant tissue. . 7. The plant unicellularization according to any one of claims 1 to 6, wherein the raw material plant is a low-value plant such as hard or modified product or an unused plant such as food industry waste. Food manufacturing method. 8. A high-speed heating and drying of the raw material plant is performed by a drum-type instant heating dryer, and a high-speed drying of the pasty plant unicellular food is performed by a drum-type high-temperature instant drying machine, a spray dryer, or a freeze dryer. The method for producing the plant unicellular food according to any one of claims 2 to 7. 9. The method for producing a plant unicellular food according to claim 1, wherein the raw material plant is tea leaves. 10. The method for producing a unicellular plant food according to claim 1, wherein the raw material plant is ginkgo biloba. 11. The method for producing a plant unicellular food according to claim 1, wherein the raw material plant is wasabi leaf. 12. The method for producing a plant unicellular food according to any one of claims 1 to 8, wherein the raw material plant is garlic. 13. The method for producing a unicellular plant food according to any one of claims 1 to 8, wherein the raw material plant is citron peel. 14. The method for producing a unicellular plant food according to claim 1, wherein the raw material plant is plum (Li). 15. The method for producing a plant unicellular food according to any one of claims 1 to 8, wherein the raw material plant is kelp. 16. The method for producing a plant unicellular food according to any one of claims 1 to 8, wherein the raw material plant is young cloth. 17. The method for producing a plant unicellular food according to claim 1, wherein the raw material plant is ginseng. 18. The method for producing a plant unicellular food according to any one of claims 1 to 8, wherein the raw material plant is strawberry. 19. The method for producing a plant unicellular food according to claim 1, wherein the raw material plant is shiso. 20. The method for producing a unicellular plant food according to claim 1, wherein the raw material plant is cabbage.