JP4718261B2 - Method for making fine powdery vegetables - Google Patents

Description

The present invention includes tuberous roots such as potatoes and sweet potatoes, fruit vegetables such as eggplants, tomatoes and peppers, cucumbers such as cucumbers and pumpkins, straight roots such as radishes and carrots, vegetables such as Chinese cabbage, cabbage and broccoli, celery In addition to vegetables such as raw vegetables such as spinach and lettuce, soft vegetables such as spinach and asparagus, vegetables such as green onions such as green onions and onions, vegetables including plant leaves such as wheat leaves, mulberry leaves and tea leaves are conventionally known methods. The active ingredients such as vitamins are extracted by making the dry powder vegetables processed into dry powders into ultrafine particles, for example, down to nanometer size without degrading the active ingredients of each vegetable material. Further, the present invention relates to a method for making ultrafine particles of dry powdered vegetables that can increase the absorbability to the human body when eating the ultrafine powdered vegetables as food.

Traditionally, tuberous roots such as potatoes and sweet potatoes, fruit vegetables such as eggplants, tomatoes and peppers, cucumbers such as cucumbers and pumpkins, straight roots such as radishes and carrots, vegetables such as Chinese cabbage, cabbage and broccoli, celery and lettuce In addition to vegetables such as raw vegetables such as spinach and asparagus, vegetables such as green onions such as green onions and onions, vegetables including leaves of plants such as wheat young leaves, mulberry leaves, and tea leaves were designated as dry powdered vegetables. Processed foods are commercially available. Moreover, the following patent documents 1-3 will be known if the past patent document is searched retrospectively about the method of using vegetables, a wheat young leaf, and a mulberry leaf as a dry powder.

JP 2001-231502 A Japanese Patent No. 2544302 Japanese Patent No. 3437542

Tuberous roots such as potatoes and sweet potatoes, fruit vegetables such as eggplants, tomatoes and peppers, cucumbers such as cucumbers and pumpkins, straight roots such as radishes and carrots, vegetables such as Chinese cabbage, cabbage and broccoli, celery and lettuce, etc. All processed foods made from dried vegetables such as green vegetables, spinach and asparagus, soft vegetables such as spinach and asparagus, and green onions such as green onions and onions are made into ultrafine particles, for example, down to nanometer size. Therefore, extraction of active ingredients of vegetables such as vitamins is not sufficient, and when these are eaten as so-called health foods, there is a problem that the absorbability of the active ingredients contained in vegetables to the human body is poor.

Further, what is disclosed in Patent Document 1 relates to a method for producing a cruciferous plant and a processed product thereof, although there is a description that a cruciferous plant such as oil vegetable, radish, and wasabi is made into a dry powder. Since the dry powder of plants is not micronized to nanometer size, for example, even if the cruciferous plant powder is eaten, the human body absorbs active ingredients such as vitamins possessed by the cruciferous plant. There was a problem of being bad.

Moreover, although what was disclosed by the said patent document 2 is related with the manufacturing method of a wheat young leaf powder, there is description that the wheat young leaf is made into a dry powder, The dry powder of the wheat young leaf exceeds nanometer size, for example. Since it was not made into fine particles, even if the dry powder of wheat young leaves was eaten, there was a problem that the absorption of active ingredients such as vitamins holding the wheat young leaves into the human body was poor.

Furthermore, the one disclosed in Patent Document 3 relates to a method for producing a mulberry leaf powder, and there is a description that the mulberry leaf is made into a dry powder. Since it was not made into ultrafine particles, there was a problem that even when the dry powder of mulberry leaves was eaten, the absorption of active ingredients such as vitamins holding mulberry leaves into the human body was poor.

The present invention has been made to solve the above-described problems. For example, as described in Patent Documents 1 to 3, dried powdered vegetables processed by a conventionally known processing method can be obtained by using an ultrafine particle device. For example, by making ultrafine particles down to nanometer size, active ingredients such as vitamins can be extracted, and when they are eaten as food, they are made into ultrafine particles so that they can be absorbed into the human body. An object of the present invention is to provide a method for making fine powdered vegetables.

In the present invention, dry powdered vegetables processed by a conventionally known processing method are finely pulverized to a particle size of 50 μm or less to form fine powdered vegetable vegetables, and the powdered vegetable particles and tap water or natural Ultrafine particle sizing device that is a mixture of electrolytically reduced water that does not contain chlorine, is obtained by electrolyzing water, has a pH of 9 to 10, a redox potential of 200 mV or less, and contains active hydrogen The powdered vegetable particles are collided under high pressure, and the powdered vegetable particles are crushed into ultrafine particles, and vitamins and other active ingredients are contained in the fluidized material. The dried product is dried by a dryer to evaporate and remove the water in the flowed product, preventing deterioration of active ingredients such as vitamins, etc. Resolving the above issues by adopting the method of taking out It was.

According to the method for making ultrafine particles of dry powdered vegetables of the present invention, dry powdered vegetables processed by a conventionally known processing method are finely pulverized to a particle size of 50 μm or less to form fine powdered vegetable vegetables particles, and Electrolytically reduced water that does not contain chlorine obtained by electrolyzing the powdered vegetable particles and tap water or natural water, has pH 9 to 10, an oxidation-reduction potential of 200 mV or less, and contains active hydrogen. the mixed flow like product preparative is pumped at high pressure micronized device, wherein the fluid state comprising a powder vegetables particles collide under pressure, by crushing the powder vegetables particles, nano Ultrafine particles are made up to meter size, and active ingredients such as vitamins are extracted into the fluid, and then the fluid is dried by a dryer to evaporate and remove the water in the fluid. Prevents deterioration of active ingredients such as vitamins, ultrafine particles It can be a dry powder vegetables.

And, when the dried powdered vegetables processed into the above-mentioned ultrafine particles are made into tablets, granules, etc., when collected as health foods, they become ultrafine particles compared to the conventional granular dried powdered vegetables. Therefore, it is highly absorbable to the human body, and active ingredients such as vitamins can be efficiently absorbed into the human body.

The best mode for carrying out the present invention will be described in detail. The present invention includes tuberous roots such as potatoes and sweet potatoes, fruit vegetables such as eggplants, tomatoes and peppers, cucumbers such as cucumbers and pumpkins, straight roots such as radishes and carrots, vegetables such as Chinese cabbage, cabbage and broccoli, celery In addition to vegetables such as raw vegetables such as spinach and lettuce, soft vegetables such as spinach and asparagus, vegetables such as green onions such as green onions and onions, vegetables including plant leaves such as wheat leaves, mulberry leaves and tea leaves are conventionally known methods. The dried powdered vegetables processed into dried powders in the above are made into fine powdered vegetable particles with a particle size of 50 μm or less, and the powdered vegetable particles do not contain chlorine, have a pH of 9 to 10, and a redox potential of 200 mV or less. In addition, a predetermined amount is added to and mixed with electrolytically reduced water having a characteristic containing active hydrogen to form a fluid containing powdered vegetable particles, which is pumped at a high pressure to an ultrafine particle device, and the powder Flow containing vegetable particles Collide under high pressure, crush the powdered vegetable particles to make ultrafine particles, extract vitamins and other active ingredients into the fluid, and then the ultrafine powdered vegetables The fluid containing the seed particles is dried by a dryer, and the water in the fluid is evaporated and removed to obtain ultra-fine dry powdered vegetables.

Micronized method of a dry powder vegetables in accordance with the present onset Ming does not contain chlorine, pH 9-10, comprising the oxidation-reduction potential less than 200mV, and dried to use the electrolytic reduced water having the properties comprising an active hydrogen This is a method for making ultra-fine vegetables. The first step of the method for making ultrafine particles of dried powdered vegetables according to the present invention includes tuberous roots such as potatoes and sweet potatoes, fruit vegetables such as eggplants, tomatoes and peppers, cucumbers such as cucumbers and pumpkins, radishes and carrots, etc. Straight vegetables, cabbage, vegetables such as cabbage and broccoli, raw vegetables such as celery and lettuce, soft vegetables such as spinach and asparagus, green vegetables such as green onions and onions, wheat leaves, mulberry leaves, Vegetables containing leaves of plants such as tea leaves are disclosed in conventionally known processing methods, for example, Japanese Patent Application Laid-Open Nos. 2001-231502, 2544302 and 3437542 described as Patent Documents 1 to 3 above. In this process, the dried powdered vegetables are made into a powder by the processing method as described above, and the dried powdered vegetables are made into a fluid.

That is, in the first step, the dry powdered vegetables processed by the conventionally known method is pulverized by a pulverizer or the like, and it is not necessary to particularly limit, but preferably a fine particle powder having a particle size of 50 μm or less. Vegetable particles, and then 15 to 25% by weight, preferably 20% by weight of the powdered vegetable particles, obtained by electrolyzing tap water or natural water, containing no chlorine, pH 9 to 10, An oxidation-reduction potential is 200 mV or less and electroreduction water having a characteristic containing active hydrogen is added in 75 to 85% by weight, preferably 80% by weight, mixed and stirred, and the mixture is adjusted. In this step, the powdered vegetable particles are adjusted so as to be evenly dispersed in the electrolytically reduced water to obtain a flow of powdered vegetable particles and the electrolytically reduced water.

In the present invention, the electrolytically reduced water is used, particularly in the case of tap water, to prevent deterioration of active ingredients such as vitamins in vegetables due to oxidation by chlorine contained in tap water. At the same time, mixing of impurities is prevented, and furthermore, the above-mentioned properties possessed by electrolytically reduced water are utilized in the processing step of the present invention, thereby obtaining high-quality ultra-fine dried powdered vegetables.

The electrolytic reduced water used in the present invention is not particularly limited, but preferably, tap water using, for example, “Trim Ion TI-8000”, which is an electrolytic reduced water adjuster manufactured by Japan Trim Co., Ltd. Electrolytically reduced water is used among electrolytic acid water and electrolytically reduced water produced by electrolyzing. It is known that the electrolytically reduced water produced by the “trim ion TI-8000” has an alkaline pH of about 9.6, an oxidation-reduction potential of about −274 mV, and contains active hydrogen.

The “electrolytically reduced water” is water obtained by electrolyzing tap water using an electrode plate obtained by calcining platinum on titanium, and is a water rich in active hydrogen having a reducing power. Water with the ability to erase active oxygen.

Usually, two hydrogen atoms (H) are bonded together and exist as hydrogen molecules (H ₂ ), but hydrogen does not exist as molecules, and atoms are present as active hydrogens. is there.

On the other hand, active oxygen is thought to cause various diseases, destroys clean cells from its strong oxidizing power, and causes illness and aging. Active oxygen is in an electrically unstable state with one electron less than normal oxygen, and tries to take electrons from normal cells (oxidation). In this way, the cells that have been deprived of electrons are oxidized and killed.

As described above, active hydrogen is electrically unstable due to the atomic state of hydrogen, but the active hydrogen is associated with electrically unstable active oxygen that causes various diseases. , Harmless (H + O = H ₂ O) and discharged outside the body. That is, active hydrogen has the ability to erase active oxygen.

The second step of the processing method of the present invention is an ultrafine particle step of powdered vegetable particles. That is, in the second step, the powdered vegetable particles obtained in the above step and the electrolytically reduced water are removed from the whole powdered vegetable particles in the flowed material by a conventionally known ultrafine particle sizer. This is the process of making ultrafine particles down to nanometer size.

A conventionally known apparatus can be used as the ultrafine particle forming apparatus. In the present invention, there is no particular limitation, but preferably, an “emulsifying device” conventionally known as, for example, Japanese Patent No. 2788010 shown in FIGS. 1 to 8 is used as an ultrafine particle forming device of the processing method of the present invention. It is recommended to do.

That is, as shown in FIG. 1, the ultrafine particle device M is configured to supply the fluid supply tank 11, the high-pressure pump 12 that pressurizes the fluid, and the fluid that is pumped from the high-pressure pump 12. Ultra fine particle member 13 that collides under high pressure to crush powdered vegetable particles to form ultra fine particles down to nanometer size, and ultra fine powder powder vegetables discharged from ultra fine particle member 13 It is comprised by the storage tank 14 which stores the fluid containing a similar component.

The ultrafine particle member 13 is housed in a casing 15 in which a first disk 16 and a second disk 17 are closely fixed, and these disks 16 and 17 have the above-mentioned flow shape on the plate surface. Through-holes 16a, 16b and 17a, 17b having widths through which objects can pass, and slit-shaped guide grooves 16c, 17c connecting the through-holes 16a, 16b, 17a, 17b are formed, respectively. 18, a guide path 19, a mixing chamber 20, and an outflow path 21 are formed.

The first and second disks 16 and 17 will be described with reference to FIGS. 2 to 6. The disks 16 and 17 have the same diameter by a wear-resistant material such as a sintered diamond or a single crystal diamond. Is formed.

As shown in FIGS. 2, 3 and 6, the first disc 16 has inflow through holes 16 a and 16 b having the same diameter in a vertically symmetrical position with respect to the center of the plate surface. A first guide groove 16c that communicates the end portions of the through holes 16a and 16b facing each other is formed in the contact surface with the two-disc 17.

As shown in FIGS. 3 to 7, the second disc 17 has a second surface so as to be orthogonal to the first guide groove 16 c of the first disc 16 on the close contact surface with the first disc 16. A guide groove 17c is formed, and outflow through holes 17a and 17b having the same diameter are formed at both ends of the second guide groove 17c.

The first and second discs 16 and 17 having the above-described configuration are closely overlapped so that the first guide groove 16c and the second guide groove 17c are orthogonal to each other in a cross shape, and the first cylindrical body 22 and the second disc The cylindrical body 23 is housed and fixed in a casing 15 formed by integrally connecting the cylindrical body 23 with bolts 24 to form the ultrafine particle member 13. An opening 22 a on one side of the first cylindrical body 22 constituting the casing 15 is connected to the high-pressure pump 12, and an opening 23 a on the other side of the second cylindrical body 23 is connected to the storage tank 14. Has been.

In the casing 15, the first guide groove 16 c and the second guide groove 17 c of the first disc 16 and the second disc 17 which are closely superposed and fixed are orthogonal to each other in a cross shape, and the first and second circles are formed. A mixing chamber 20 is formed at the center of the plates 16 and 17. The inflow through holes 16a and 16b pass through the inflow path 18, the first guide groove 16c through the guide path 19 toward the center, and the second guide groove 17c and the outflow through holes 17a and 17b through the outflow path 21. Respectively. Therefore, as shown in FIG. 8, a liquid passage through which the fluid flows is formed in the order of the inflow path 18, the guide path 19, the mixing chamber 20, and the outflow path 21.

In the figure, 16d and 17d are positioning through holes provided in the first and second discs 16 and 17, respectively, and the first and second discs 16 and 17 are closely polymerized and fixed. When the first through second positioning holes 16d and 17d are polymerized so as to be able to pass through, and pins or the like (not shown) are fixed to the respective positioning through holes 16d and 17d. The two guide grooves 16c and 17c can accurately fix the first and second disks 16 and 17 orthogonally in a cross shape.

The operation of the ultrafine particle device M having the above-described configuration will be described. The flow material containing the powdered vegetable particles charged into the supply tank 11 is converted to an ultrafine particle member 13 by a high pressure pump 12 at a pressure of about 130 Mpa. Is pumped to the opening 22a on one side of the casing 15 constituting the. The flow material fed to the opening 22a on the one side flows at a higher speed than the two inflow through holes 16a and 16b of the first disc 16, and further flows into the inflow through hole 16a. A high-speed flow flows in the inflow path 18 formed by 16b and both ends of the first guide groove 16c, and then formed by the plate surface of the second disc 17 and the first guide groove 16c. The flow direction is changed to the guide paths 19 and 19 with opposite pumping directions.

The flow material in which the flow direction is changed is two flows of the flow material whose pumping directions are opposite to each other in the mixing chamber 20 formed in the center portion where the first guide groove 16c and the second guide groove 17c are orthogonal to each other. Violently collides and changes the direction of the second guide groove 17c perpendicular to the cross shape by 90 degrees, the flow material collides and turbulence, and further collides with the wall surface of the second guide groove 17c to cause cavitation (cavity). Phenomenon).

And while the cavity part of this cavitation collapses, a very high pressure difference is caused locally, and the solid particle (powder vegetable particle | grains) in the said fluid is crushed. This solid particle crushing phenomenon occurs within a very short time of several microseconds, and powerful energy is instantaneously added to the flow material. This energy makes the whole powdered vegetable particles ultrafine to nanometer size, for example. Extraction of active ingredients such as vitamins in powdered vegetable particles is performed.

When the fluid containing the powdered vegetable particles collides at high pressure, and when the energy is instantaneously applied to the fluid, water molecules are decomposed to generate strong active oxygen such as OH radicals, Active oxygen reacts with active ingredients such as vitamins in powdered vegetable particles, and these active ingredients deteriorate. Therefore, in the present invention, since electrolytically reduced water containing active hydrogen is used, the active oxygen generated in the ultrafine particle work is eliminated with active hydrogen, thereby preventing deterioration of active ingredients such as vitamins. Thus, high quality dry powdered vegetables can be obtained.

As described above, by converting the whole powdered vegetable particles into ultrafine particles, the fluid from which the active ingredient has been extracted is the second guide groove 17c, the plate surface of the first disc 16, and the outflow through holes 17a. -It discharges to the outflow path 21 formed by 17b through the opening 23a on the other side of the casing 15 without difficulty and is stored in the storage tank 14. Even while passing through the outflow path 21, the flow material collides with the wall surface of the second guide groove 17c, that is, the wall surface of the portion facing the mixing chamber 20 and the end wall surface communicating with the outflow through holes 17a and 17b. As a result, the formation of ultrafine particles further proceeds.

In the ultrafine particle device M, two discs 16 and 17 are densely superposed and arranged in a flow path of a fluid, and slit-shaped guides formed on the superposition surfaces of the discs 16 and 17 are arranged. While letting the flow material pass through the grooves 16c and 17c and changing the flow direction, the powder vegetables particles are crushed and the powder vegetables are crushed by colliding with the wall surface and colliding with the flow materials. The entire structure is formed into ultrafine particles, discharged outside the casing 15 and stored in the storage tank 14.

When the ultrafine particleization of the powdered vegetable particles put into the ultrafine particle device M does not reach a predetermined particle size, for example, a nanometer size, the fluid once stored in the storage tank 14 is Pumped into the opening 12a by the high-pressure pump 12, put into the ultrafine particle generator M a plurality of times, and repeated the ultrafine particle forming step to obtain powdered vegetable particles that have been made ultrafine to a predetermined particle size. be able to.

In addition, when the ultrafine particle forming step is repeated a plurality of times, the surface area of the whole powdered vegetable particle increases as the fine particle size is increased, so that the moisture ratio decreases, so that the water is smoothly pumped to the opening 12a. Further, the active hydrogen disappears in a short time, and if necessary, a small amount of the electrolytically reduced water is newly added, for example, 2 to 10% by weight, preferably 5%. About 5% by weight is additionally mixed in the flow material, and the water ratio is increased to achieve smooth pumping to the opening 12a. Ultrafine particles may be formed by erasing active oxygen generated again by the fine particle formation step.

Furthermore, when the electrolytically reduced water has an alkaline pH of about 9 to 10, the extraction efficiency of active ingredients such as vitamins can be further improved, and the ultrafine powdered vegetable particles can be effectively used in the powdered vegetable particles. Most of the components are extracted into the flow.

The third step of the processing method of the present invention is a drying step. That is, in the third step, the fluid obtained by extracting the active ingredients from the ultrafine powdered vegetable particles in the second step is dried by a dryer to evaporate moisture in the fluid. And removing it as a lump of dry powdered vegetable containing the extracted active ingredient.

In the processing method of the present invention, the drying by the dryer may be any one of the drying methods such as heat drying using a spray dryer or roaster, low temperature drying using a low temperature dryer, or freeze drying using freeze drying. However, in order to prevent deterioration of active ingredients such as vitamins, it is preferable to use low temperature drying with a low temperature dryer or freeze drying with freeze drying.

The 4th process of this invention processing method is a crushing process of dry powdery vegetables. In other words, in the fourth step, the dried powdered vegetables after the water evaporating from the drying step in the third step is agglomerated, so that the dried powdered vegetables are powdered to the final product or tableted. In order to obtain a final product such as a tablet, the pulverization of the lump-like dried powdered vegetables is made to have a predetermined particle size using a pulverizer or the like.

After the completion of the fourth step, for example, in order to obtain a health food made of 100% dry powdered vegetables with ultrafine particles, the dry powdered vegetables with ultrafine particles are packaged as they are, or ultrafine particles are formed. When the dried powdered vegetables are mixed with other ingredients to obtain a health food, for example, they are tableted with a tableting machine to obtain a tablet-like product.

It is a whole system figure of the ultrafine-particle-ized apparatus used in the ultrafine-particle-ized method of this invention dry powdered vegetables. It is a schematic longitudinal cross-sectional view of the ultrafine particle formation apparatus used in the ultrafine particle formation method of this invention dry powdered vegetables. It is a right view of the 1st disk which comprises the ultrafine particle formation apparatus used in the ultrafine particle formation method of this invention dry powdered vegetables. It is AA longitudinal cross-sectional view of FIG. It is a left view of the 2nd disk which comprises the ultrafine particle formation apparatus used in the ultrafine particle formation method of this invention dry powdered vegetables. It is BB longitudinal cross-sectional view of FIG. It is a perspective view of the 1st disk and the 2nd disk which constitute the ultrafine particle formation device used in the ultrafine particle formation method of the dry powdered vegetables of the present invention. It is a longitudinal cross-sectional view of the principal part of the ultrafine particle formation apparatus used in the ultrafine particle formation method of this invention dry powdered vegetables.

M: Ultrafine particle device 13: Ultrafine particle member 16: First disk 16a, 16b: Through hole 16c: First guide groove 17: Second disk 17a, 17b: Through hole 17c: Second guide groove 36 : First disc 36a: Through hole 36c: Guide groove 37: Second disc 37a: Through hole 37c: Guide groove

Claims (2)

Dry powdered vegetables processed by a conventionally known processing method are finely pulverized to a particle size of 50 μm or less to form finely divided powdered vegetable particles, and then 15 to 25% by weight of the powdered vegetable particles are added to tap water. In electrolyzed water or natural water, it contains no chlorine, pH 9-10, redox potential of 200 mV or less, and electroreduced water 75 to 85% by weight having the characteristics of containing active hydrogen. Add and mix, stir and mix, adjust the mixture, adjust the powdered vegetable particles so that they are evenly dispersed in the electrolytically reduced water, and flow the powdered vegetable particles and the electrolytically reduced water And the first step
In the first step, a flow material in which powdered vegetable particles are dispersed in the electrolytically reduced water is introduced into an ultrafine particle making device and collided at a high pressure, and the powdered vegetable particles are crushed to be powdered vegetable particles. A second step of extracting the active ingredient into the fluid from the ultrafine powdered vegetable particles by making the whole ultrafine;
In the second step, the fluid obtained by extracting the active ingredient from the powdered vegetable particles made into ultrafine particles is dried by a dryer to remove the water in the fluid by evaporating and removing the fluid. A third step of taking out as a bulk dry powder vegetable containing the active ingredient;
A method for making ultrafine particles of dry powdered vegetables, which comprises crushing the dry powdered vegetables taken out as a lump in the third step and processing the dried powdery vegetables with a predetermined particle size. Dry powdered vegetables processed by a conventionally known processing method are finely pulverized to a particle size of 50 μm or less to form finely divided powdered vegetable particles, and then 15 to 25% by weight of the powdered vegetable particles are added to tap water. In electrolyzed water or natural water, it contains no chlorine, pH 9-10, redox potential of 200 mV or less, and electroreduced water 75 to 85% by weight having the characteristics of containing active hydrogen. Add and mix, stir and mix, adjust the mixture, adjust the powdered vegetable particles so that they are evenly dispersed in the electrolytically reduced water, and flow the powdered vegetable particles and the electrolytically reduced water And the first step
In the first step, an ultrafine particle forming step of crushing the powdered vegetable particles by introducing a fluid in which powdered vegetable particles are dispersed in the electrolytically reduced water into an ultrafine particle making device and colliding with high pressure until a predetermined particle size, performed repeatedly 2-10 wt% newly said electrolytic reduced water in a plurality of times before Symbol flow like material added entrained by micronized whole powder vegetables particles A second step of extracting the active ingredient from the ultrafine powdered vegetable particles into the fluid;
In the second step, the fluid obtained by extracting the active ingredient from the powdered vegetable particles made into ultrafine particles is dried by a dryer to remove the water in the fluid by evaporating and removing the fluid. A third step of taking out as a bulk dry powder vegetable containing the active ingredient;
A method for making ultrafine particles of dry powdered vegetables, which comprises crushing the dry powdered vegetables taken out as a lump in the third step and processing the dried powdery vegetables with a predetermined particle size.

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