JP2007300821A - Powdery seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide powdery seasoning containing flavonoid having usable physiological effect and also suppressed in color deterioration of food, reduced in sodium content in the powdery seasoning, and having usable physiological function such as antihypertension action. <P>SOLUTION: The powdery seasoning contains a component (A) 15-36 mass% of sodium, a component (B) 3-36 mass% of alkali metal or alkaline-earth metal other than the sodium and a component (C) 0.01-20 mass% of flavonoid. The flavonoid (C) is such that an (A) ring or a B ring in one molecule contains at least one OH group and does not have any OH groups at a position adjacent to the OH group (ortho-position). <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a powder seasoning containing flavonoids.

  Sodium is the most abundant mineral in the human body and has an extremely close relationship with many physiological, enzymatic, and metabolic control functions essential for healthy life activities, and is an essential nutrient for the human body. It is. Sodium is also used as a salt in foods and is an important element in food seasoning, closely related to salty taste, and plays an important role in the preservation and processing of foods. It is one of the basic seasonings that cannot be done.

  However, in recent years, excessive intake of sodium contained in salt is considered to be a risk factor for lifestyle-related diseases such as hypertension, heart disease, and kidney disease. On the other hand, since sodium is also essential for life support activities, in Japan, the Ministry of Health, Labor and Welfare sets the upper limit of daily target intake to 10 g and controls the intake as a guideline for reducing sodium intake. It is recommended that. In order to reduce sodium intake, it is sufficient to reduce the amount of salt in food and drink, but generally the taste will be lost if the amount of salt in food is reduced by 10% or more than usual. .

  Under such circumstances, conventionally, a method has been proposed in which a part of sodium in salt is replaced with a salty potassium salt, magnesium salt or calcium salt to relatively reduce the amount of sodium (Patent Document 1). . In addition, for the purpose of imparting a higher-quality flavor as a substitute for salt, a method of adding a nucleic acid-based flavourant in addition to the sodium salt substitute has been proposed (Patent Documents 2 and 3). In addition, technology for scenting salt (Patent Document 4), technology for mixing and granulating a binder with sodium chloride and potassium chloride (Patent Document 5), and the texture of potassium salt by combining potassium salt and a fiber-based substance. Have been proposed (Patent Document 6), lactic acid fermentation dried product, a method of adding concentrated vegetable juice (Patent Documents 7 to 10), a method of adding vitamin C powder (Patent Document 11), and the like.

  On the other hand, there is an increasing interest in the physiological functions of various components contained in food. As one of the materials having physiological functions, flavonoids can be mentioned. Flavonoids are contained in plant foods and are known to have, for example, blood pressure lowering action, lipid metabolism improving action, allergy suppressing action and the like as physiological functions (Patent Documents 12 to 15).

  Thus, since flavonoids have a useful physiological function, the utilization to food is also disclosed (patent documents 16 to 21). In addition, the action of reducing the sweetness persistence of high-intensity sweeteners by flavonoids, the blue odor, astringency, sourness reducing action and unpleasant taste reducing action of vegetable drinks and herbal medicines are disclosed (Patent Document 22). ~ 28).

JP 59-198953 JP 58-94368 A JP 58-209956 A Japanese Patent Laid-Open No. 61-141859 JP 59-66858 JP-A-61-282052 Japanese Unexamined Patent Publication No. 3-187362 Japanese Unexamined Patent Publication No. 3-139260 Japanese Unexamined Patent Publication No. 3-139259 Japanese Unexamined Patent Publication No. 3-67561 Japanese Patent Laid-Open No. 10-295319 JP-A-8-283154 Japanese Patent Laid-Open No. 2001-240539 Japanese Patent Laid-Open No. 2002-47196 JP 2005-225847 WO 98/18348 pamphlet JP 2000-78955 A JP 2000-78956 A JP 2004-290129 A JP 2002-291441 A JP 2005-168458 A WO 93/10677 pamphlet US patent 4031265 specification U.S. Pat. JP-A-6-335362 JP-A-8-256725 Japanese Patent Laid-Open No. 11-318379 Japanese Patent Laid-Open No. 2004-49186

  When the present inventors examined the application to the powder seasoning of flavonoids, it was found that the color tone of the foodstuff using a powder seasoning might change depending on use conditions. Therefore, when the relationship between the type of flavonoids and the color change of food was examined, especially when a seasoning containing rutin was used in egg dishes, the original yellow color of the egg turned brown and the appearance was significantly impaired. I found out.

  Accordingly, an object of the present invention is to provide a powder seasoning that contains flavonoids having useful physiological effects while suppressing a change in the color tone of the food and in which the sodium content in the powder seasoning is reduced.

  The present inventor has studied to apply flavonoids having useful physiological functions to powder seasonings. As a result, it is possible to suppress the color change of food by containing alkali metals or alkaline earth metals other than sodium and sodium and specific flavonoids at a specific ratio, and the sodium content in the powder seasoning It has been found that a powder seasoning having a useful physiological function such as a blood pressure lowering effect can be obtained.

That is, the present invention includes the following components (A), (B) and (C),
(A) Sodium 15-36% by mass
(B) Alkali metal or alkaline earth metal other than sodium 3 to 36% by mass
(C) Flavonoids 0.01-20% by mass
(C) Flavonoids having one or more OH groups on the A ring or B ring in one molecule and adjacent to the OH group (ortho position) The powder seasoning which does not have OH group is provided.

  According to the present invention, a powder having a useful physiological function such as a blood pressure lowering effect, including a flavonoid having a useful physiological effect, a color tone change of food being suppressed, and a sodium content in a powder seasoning being reduced. A seasoning can be obtained easily.

  The term “powder seasoning” in the present invention refers to a wide variety of powdery properties from fine (fine powder) to coarse (granular), and is not limited by the particle size or shape. In addition, the powder seasoning of the present invention may be appropriately dried to adjust the residual moisture content, and the moisture content is preferably adjusted to 0 to 10% by mass (hereinafter simply referred to as “%”). It is preferably 0.01 to 7%, particularly preferably 0.01 to 4% from the viewpoint of simplicity and storage stability.

  In the powder seasoning of this invention, it is necessary to contain (A) sodium, (B) alkali metals or alkaline-earth metals other than sodium, and (C) flavonoids.

  In the present invention, (A) sodium refers to “sodium” or “Na” on the food ingredient label, and if it is a powder, it means that it is blended in the form of a salt in the food (components described below) (B) The same applies to alkali metals or alkaline earth metals other than sodium. It is one of the important electrolytes for the human body, and most of it is distributed in the extracellular fluid. The concentration is maintained at about 135 to 145 mol / L and occupies most of the cations in the extracellular fluid. Therefore, excessive intake of sodium is a major cause of hypertension due to water retention for maintaining the concentration.

  In the present invention, as (A) sodium, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used. Specific examples include sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, and a mixture of two or more thereof. In particular, it is preferable in terms of cost to use sodium chloride as a main component.

  Various salt is commercially available, and examples thereof include salt handled by Japan Tobacco Inc., common salt, and imported sun salt from overseas, but are not particularly limited. In addition, sodium chloride is 0.01 to 2 parts magnesium chloride, 0.01 to 2 parts calcium chloride, and potassium chloride to 100 parts by mass of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts is preferable at the point of flavor and industrial productivity. In the present invention, the sodium content can be measured by an atomic absorption photometer (Hitachi Polarized Zeeman atomic absorption photometer Z-6100). (A) Sodium is required to be 15 to 36% in the powder seasoning, but is further 20 to 32%, particularly 23 to 31.5%, from the viewpoint of coexistence of flavor and reduced salt. Is preferred.

  In the present invention, (B) alkali metal or alkaline earth metal other than sodium is preferably a potassium salt, magnesium salt, calcium salt or the like from the viewpoint of flavor. Examples of the potassium salt include potassium chloride, potassium citrate, potassium glutamate, potassium tartrate, potassium phosphate, potassium carbonate, potassium metaphosphate, and the like, but potassium chloride is preferred from the viewpoint that it has less taste. Examples of the magnesium salt include magnesium chloride, magnesium glutamate, magnesium oxide, magnesium carbonate, and magnesium sulfate. Magnesium chloride is preferred from the viewpoint of natural saltiness. Examples of calcium salts include calcium chloride, calcium lactate, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium glutamate, calcined calcium, calcium phosphate, calcium carbonate, ribonucleotide calcium, ribonucleotide calcium, calcium sulfate, and the like. Calcium lactate is preferable from the viewpoint of flavor and taste quality. (B) Alkaline metal or alkaline earth metal other than sodium is required to be 3 to 36% in the powder seasoning, but is further 5 to 25%, particularly 6 in terms of the balance between flavor and reduced salt. It is preferably ˜21%.

  Moreover, (B) When only potassium is used as an alkali metal or alkaline earth metal other than sodium, it is 4 to 36%, further 7 to 32%, particularly 10 to 21% in the powder seasoning. Is preferable from the viewpoint of the balance between flavor and reduced salt. When only magnesium is used, it is preferably 3 to 18%, more preferably 4 to 16%, and particularly preferably 5 to 11% in the powder seasoning from the viewpoint of the balance between flavor and reduced salt. When only calcium is used, it is preferably 3 to 26%, more preferably 5 to 22%, and particularly preferably 7 to 15% in the powder seasoning from the viewpoint of salt reduction.

  In the present invention, when (B) an alkali metal other than sodium and an alkaline earth metal are used in combination, the mass ratio of potassium / magnesium is preferably 0.5 to 6.2 from the viewpoint of sustainability of flavor, and 0.6 to 3.5, particularly preferably 0.65 to 1.3 is preferable.

  In the present invention, the mass ratio of alkali metal or alkaline earth metal other than (A) sodium / (B) sodium is preferably 0.4 to 9, more preferably 0.5 to 7, and particularly preferably 0. .7 to 6.5 is preferable from the viewpoint of flavor and reduced salt.

  The mass ratio when only potassium is used as the alkali metal or alkaline earth metal other than (A) sodium / (B) sodium is preferably 0.4 to 4.3, more preferably 0.8. 5 to 3.5, particularly preferably 0.6 to 3.1 is preferable from the viewpoint of flavor and reduced salt. When only magnesium is used, it is preferably 0.8 to 8.8, more preferably 1 to 7, and particularly preferably 1.4 to 6 from the viewpoint of flavor and reduced salt. When only calcium is used, it is preferably 0.5 to 6.2, more preferably 0.7 to 5, and particularly preferably 1.5 to 4.5 from the viewpoint of flavor and salt reduction.

The flavonoids in the present invention are flavonoids or glycosides thereof (hereinafter referred to as “flavonoid glycosides” or simply “glycosides”), and those having sugars bound thereto (glycosides are also sugars). In order to distinguish from these, those in which a saccharide is further bound to a glycoside is hereinafter referred to as “sugar adduct”), and those that have been treated with an enzyme. Flavonoids refer to flavones, flavonols, flavanones, flavonols, and isoflavones in a narrow sense, but in a broad sense, a group of compounds having C ₆ -C ₃ -C ₆ as a basic skeleton, including flavans, flavanols, isoflavanones, Also included are anthocyanidins, leucoanthocyanidins, proanthocyanidins, etc. ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsuaki, 1995).

Also, the benzene rings at both ends in the flavonoid molecule are referred to as A ring and B ring, respectively, and the intermediate pyran ring (or pyrone ring) is referred to as C ring, but OH bonded to the A ring and B ring in each molecule. Flavonoids include those having different numbers of groups (hydroxyl groups) or those having an OCH ₃ group (methoxy group) bonded thereto. For example, tangeretin, olanetine, sinensetin, isocinencetin, limocitrin, limositol, nobiletin, acacetin, dysmethine, apigenin, luteolin, kaempferol, quercetin, myricetin, isorhamnetin, crosoeriol, isosakuranetin, hesperetin, naringinol, naringenol, edinoditinol Examples include glycitein, genistein, pelargonidin, cyanidin, peonidin, delphinidin, petunidin, malvidin, tricine, morin, pectrinaligenin and the like.

The flavonoid glycoside refers to the flavonoid in which a sugar is glycoside-bonded, and the flavonoid glycoside in which the sugar is not bound is referred to as an aglycon. Glycosides include O-glycosides that are glycoside-bonded to hydroxyl groups in flavonoid molecules, and C-glycosides that are bound to A- and B-rings ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsutoshi, 1995). Year).
Flavonoid glycosides include flavone glycosides, flavan glycosides, flavanone glycosides, flavanol glycosides, flavonol glycosides, flavonol glycosides, isoflavone glycosides, isoflavanone glycosides, anthocyanidin glycosides Body, leucoanthocyanidin glycoside, proanthocyanidin glycoside, etc., but flavone glycoside, flavan glycoside, flavanone glycoside, flavanol glycoside, flavonol glycoside, flavonol glycoside, isoflavone It is preferable that it is a 1 type, or 2 or more types of mixture of glycoside and isoflavanone glycoside. Also included are those in which the number of OH groups (hydroxyl groups) bonded to the A ring and B ring in each molecule is different, and those in which an OCH ₃ group (methoxy group) is bonded. Of these, those having a blood pressure lowering action are particularly preferable.

  Examples of saccharides bound to flavonoids include monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose and apiose, disaccharides such as lutinose, neohesperidose, sofolose, sambubiose and laminaribiose, gentiotriose and glucosyl lutinose Saccharide, glucosyl neohesperidos, etc., saccharides bound to these saccharides, or mixtures thereof. From the viewpoint of flavor and solubility in water, saccharides are further bound to saccharides. Preferably there is.

  The flavonoid glycoside is a combination of the above aglycone and saccharide, specifically hesperidin, neohesperidin, eriocitrin, neoeriocitrin, naringin, raliltin, prunin, didimine, poncillin, astragalin, isoquercitrin, Quercitrin, rutin, hyperin, quercimelitrine, myricitrin, daidzin, glycitin, genistin, calliptefin, chrysanthemin, cyanine, kerocyanin, ideine, mecocyanin, peonine, delphin, nasin, petunin, malvin, enin, naliltin, leuforin, apibrain, linaroside , Narcissine, sugar adducts thereof, derivatives thereof, enzyme-treated products thereof, or mixtures thereof, but from the viewpoint of flavor and solubility in water Preferably used sugar adduct.

  In the present invention, (C) flavonoids have one or more OH groups on the A ring or B ring in one molecule, and do not have an OH group at a position adjacent to the OH group (ortho position). It is necessary in terms of suppressing color change. Moreover, it is preferable from the same point that it has one or more OH groups in each of A ring and B ring.

In the present invention, the (C) flavonoid is preferably a flavonoid glycoside in terms of solubility. In the flavonoid glycoside, the mass% of the glycoside represented by the following formula (1) is preferably 80% or more, more preferably 85 to 100%, particularly 90 to 99.9%, and particularly 91 to 99%. It is preferable in terms of flavor and solubility.
Glycoside / {Glycoside + Aglycon} × 100 (%) Formula (1)

  In the present invention, the content of (C) flavonoids can be measured using high performance liquid chromatography (HPLC) ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsutoshi, 1995). For example, naringenin and naringin can be measured by the method described in JP-A-2002-199896. Apigenin can be measured by the following method.

<Example of HPLC analysis>
Apigenin (7,4 ', 5-trihydroxyflavone)
Eluent: acetonitrile / 25 mM potassium dihydrogen phosphate aqueous solution (pH 2.4) = 30: 70
(V / v)
Column; Mightysil RP-18 GP 150-4.6 5μm
Detector: UV340nm
Flow rate: 1 ml / min

  In the present invention, (C) flavonoids are naringin, naringenin, apine, apigenin, cosmetine, astragalin, kaempferol, morin, nariltin, roifolin, acacetin, isorhamnetin, tricine, nobiletin, pectrinaligenin, tangeretin, narcissin, Brassidin, diosmin, linaroside, sinensetin, preferably a mixture of two or more thereof, and further selected from naringin, naringenin, apiin, apigenin, cosmetine, astragalin, kaempferol, morin, nariltin, leuforin, 1 A seed or a mixture of two or more kinds is preferable from the viewpoint of color change suppression and industrial productivity.

  Furthermore, in the present invention, the flavonoids preferably have a value of Y / (X + Y) outside the range of 0.27 to 0.35 when X and Y are defined as follows.

Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to the benzene ring in one flavonoid molecule
Y: Number of OCH ₃ groups bonded to the benzene ring in one flavonoid molecule

  In the present invention, the value of Y / (X + Y) is more preferably outside the range of 0.25 to 0.4, more preferably outside the range of 0.2 to 0.45, especially outside the range of 0.15 to 0.5. In particular, it is preferably outside the range of 0.1 to 0.7, more preferably outside the range of 0.05 to 1, and less than 0.05 is preferable from the viewpoint of cost and solubility.

  In the present invention, the content of (C) flavonoids in the powder seasoning is 0.01 to 20%, preferably 0.01 to 10%, more preferably 0.01 to 5%, more preferably. It is preferably 0.06 to 4.5%, more preferably 0.08 to 4%, particularly 0.1 to 2%, and particularly preferably 0.12 to 1% from the viewpoints of color change suppression, flavor balance, and physiological effect. .

  In the present invention, the mass ratio of (B) alkali metal or alkaline earth metal other than sodium / (C) flavonoids is preferably 1.1 to 185, more preferably 2 to 140, and particularly preferably 2. 5 to 125 is preferable from the viewpoints of cost, suppression of color tone change, and flavor balance.

  In addition to the above (A) to (C), the powder seasoning of the present invention includes an anti-caking agent, an umami seasoning, an inorganic salt, a sour seasoning, an amino acid, a nucleic acid, a saccharide, and an excipient as necessary. Various additives usable for foods such as spices, seasonings other than umami, antioxidants, colorants, preservatives, strengthening agents, emulsifiers, herbs, spices and the like can be used.

  In the powder seasoning of the present invention, caking due to moisture absorption may occur depending on the storage conditions (temperature, humidity, etc.). In that case, ammonium iron citrate generally used as an anti-caking agent, anhydrous phosphorus Acid soda, fine silicon dioxide, anhydrous magnesium sulfate, calcium chloride, magnesium carbonate, calcium carbonate and the like can be contained in the powder seasoning, and among these, ammonium iron citrate, anhydrous sodium phosphate, fine silicon dioxide are preferred . The content of the powder seasoning is preferably 0.01 to 2%, more preferably 0.05 to 1.5%, and particularly preferably 0.1 to 1%. In addition, when these substances are contained as an anti-caking agent, and when a substance containing sodium is used, sodium derived from the substance is used as a component (A) in the powder seasoning of the present invention, and an alkali other than sodium is used. When using a substance containing a metal or alkaline earth metal, the alkali metal or alkaline earth metal other than sodium derived from the substance is converted as the component (B) in the powder seasoning of the present invention. Hereinafter, the same applies to the case of using a substance containing an alkali metal or an alkaline earth metal.

  In the case of adding an umami seasoning to the powder seasoning of the present invention, the content is preferably 0.1 to 10% in the powder seasoning because it can bring out a mellow and rich flavor. More preferably, it is 0.5 to 7%, more preferably 1 to 5%, particularly preferably 1.5 to 4%, and particularly preferably 2 to 3.5%. Examples of the umami seasoning used include protein / peptide seasonings, amino acid seasonings, nucleic acid seasonings, extract seasonings, and organic acid salt seasonings, any of which can be used.

  Extract seasonings include soup stocks, chopped products such as bonito, soda-bushi, bonito, bonito, bonito, bonito, chin-bushi, etc. , Dried boiled dried fish, etc. extracted with water, hot water, alcohol, soy sauce, etc., seaweeds such as kelp, mushrooms such as shiitake mushrooms, What was obtained by mixing and extracting these, what mixed these extracts, etc. can be used.

  Examples of the nucleic acid seasoning include sodium extract, yeast, guanylic acid, inosinic acid and the like, potassium and calcium salts. The content of the nucleic acid seasoning is preferably 0 to 0.2%, particularly preferably 0.01 to 0.1%.

  As the acidulant, lactic acid, acetic acid, succinic acid, malic acid, citric acid, tartaric acid and the like can be used. Of these, lactic acid, malic acid, and citric acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0 to 2%, particularly preferably 0.3 to 1%. The content of malic acid and citric acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%. Vinegar, fruit juice, etc. can also be used as needed, and it is preferable at the point of flavor to use citrus fruit juices, such as a citron, a daidai, a sudachi, a pumpkin, and a lemon.

  In the present invention, in addition to (C) flavonoids, substances having a blood pressure lowering action may be added. Examples of substances having a blood pressure lowering action include γ-aminobutyric acid, vinegar, nicotianamine, nucleic acid derivatives, soy sauce cake, sphingolipid, flavonoids other than (C), polyphenols, angiotensin converting enzyme inhibitory substances and the like. The content of these substances in the powder seasoning is preferably 0.05 to 5%, more preferably 0.2 to 3%, and particularly preferably 0.5 to 2% from the viewpoints of physiological function, flavor and stability.

  The powder seasoning of the present invention is (A) sodium, for example, sodium chloride, (B) alkali metal or alkaline earth metal other than sodium, for example, potassium salt, magnesium salt, one or more of calcium salt, and (C) It can be produced by mixing flavonoids and, if necessary, other substances as appropriate. As an industrial manufacturing method, the manufacturing method of a normal salt or the manufacturing method of a natural seasoning can be used. For example, the above (A) to (C), other substances are dissolved in water as required, atmospheric pressure hot air drying, spray drying, vacuum drying, drum drying, microwave drying, ultrasonic drying, PDS ball dryer drying , A method for producing a powder seasoning by a drying method such as vacuum stirring and drying, the above powder (A) to (C), and other substances as required, for example, double cone type, V type, horizontal Use solid mixer of any of cylindrical type, double cone type (long axis), ribbon type, vertical screw type (planetary motion type), batch type mueller, continuous type mueller, double axis rotor, short axis rotor, turbine The method of mixing and manufacturing, or the method of mixing and manufacturing using a rotating container type mixer, a fixed container type mixing, etc. may be sufficient. Further, it can be produced by granulation, and may be a method of production by dry compression crushing granulation, stirring granulation, fluidized bed granulation, extrusion granulation, rolling granulation or crushing granulation.

The powder seasoning of the present invention is preferably filled in a container to make a container-packed powder seasoning from the viewpoint of ease of use and stability. The container to be filled preferably has a capacity of 0.1 g to 25 kg, more preferably 1 g to 5 kg, further 10 g to 2 kg, particularly 50 g to 1 kg, especially 100 to 500 g, which is stable and easy to use. This is preferable.
The container used in the present invention may be in a normal form such as a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a paper container, a synthetic resin bag, a glass bottle, etc., as in general salt. .

  The powder seasoning of the present invention can be used by replacing a part or all of salt as a seasoning for home use or a seasoning for a restaurant. For example, it can be used as a powder seasoning with ordinary table salt, dashi flavor, spices and herbs. It can also be used in the form of foods such as flakes with various ingredients, tea sauce, sesame salt, and paste balls. As ingredients, shrimp, seaweed, egg, perilla, sansho, bonito, kelp, cherry It is possible to mix ingredients commonly used in foods such as flowers and plums. It can also be used in cooked foods, and can also be used as a seasoning for foods such as French fries, potato chips, rice crackers, rice crackers, potatoes, and sweets.

  Since the powder seasoning of the present invention has a reduced amount of sodium and can be expected to have physiological activity of flavonoids, it has the effect of significantly improving hypertension by continuously ingesting it in a meal scene of daily life. is there.

Powder seasoning AE
In the formulation shown in Table 1, various flavonoids are added to sodium chloride (normal salt) (Nihon Tobacco Co., Ltd.) and potassium chloride (Tonda Pharmaceutical Co., Ltd.), mixed while grinding in a mortar, and powder seasonings A to A E was prepared. Using this, tea fumigation was prepared by the following cooking method, and the color tone was visually evaluated. In addition, the tea steamed with the powder seasoning A (flavonoids non-added) was used as a control product. The results are shown in Table 1.

<Steamed tea>
150 g of chicken eggs melted with chopsticks and 400 g of soup stock were mixed and dispensed into small bowls in 50 g increments. The powder seasoning 0.4g was added here and mixed. This was steam-heated to prepare a steamed rice cake.

  As shown in Table 1, the control product (powder seasoning A) exhibited a light yellow color tone. On the other hand, the tea fumig produced using powder seasoning B (containing flavonoids having an OH group at a position (ortho position) adjacent to the OH group of the flavonoids) changed to yellowish green, resulting in an uncomfortable feeling. Powder seasonings C and D (containing flavonoids having a glycosyl group at the OH group meta position of flavonoids) and powder seasonings E (containing flavonoids having an OH group at the OH group meta position of flavonoids) The tea-steamed rice prepared by using the No. 1 was preferable because it exhibited the same color tone as the control product despite the addition of flavonoids.

Thus, it was shown that the sodium content can be reduced by using potassium chloride in the powder seasoning, and the color change of the egg dish can be suppressed by using specific flavonoids.

Claims (7)

The following components (A), (B) and (C),
(A) Sodium 15-36% by mass
(B) Alkali metal or alkaline earth metal other than sodium 3 to 36% by mass
(C) Flavonoids 0.01-20% by mass
(C) Flavonoids having one or more OH groups on the A ring or B ring in one molecule and adjacent to the OH group (ortho position) A powdery seasoning that does not have an OH group. (C) The powder seasoning according to claim 1, wherein the flavonoid is a flavonoid glycoside. (C) Content of flavonoids is 0.01-5 mass%, The powder seasoning of Claim 1 or 2. (C) The flavonoids are naringin, naringenin, apiin, apigenin, cosmetine, astragalin, kaempferol, morin, nariltin, roifolin, acetetine, isorhamnetin, tricine, nobiletin, pectrinaligenin, tangeretin, narcissin, brassidin, diosmin, lysmin The powder seasoning according to any one of claims 1 to 3, wherein the powder seasoning is one or a mixture of two or more selected from these. (B) The powdered seasoning according to any one of claims 1 to 4, wherein the alkali metal or alkaline earth metal other than sodium is potassium and / or magnesium. The content of (B) alkali metal or alkaline earth metal other than sodium in the powder seasoning is 4 to 36% by mass when only potassium is used, and 3 to 18% by mass when only magnesium is used. The powder seasoning of any one of these. The powder seasoning according to any one of claims 1 to 6, wherein the mass ratio of (B) alkali metal or alkaline earth metal other than sodium / (C) flavonoids is 1.1 to 185.