JP2009142244A - Soup - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soup having reduced drying smell and good flavor, and enabling the ingestion to be carried out successively and readily. <P>SOLUTION: The soup contains dried vegetables and a mixture of monoglucosyl hesperidin and hesperidin at a molar ratio (monoglucosyl hesperidin/hesperidin) of from 60/40 to 99/1. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a soup containing dried vegetables and a mixture of monoglucosyl hesperidin and hesperidin.

  Vegetables are essential foods that are essential for a daily diet from a nutritional standpoint. In addition, soup containing dried vegetables is useful as a vegetable that can be ingested because of its simplicity, and its demand is high.

  The dried vegetables are generally dried by a process such as spray drying or freeze drying after the vegetables are pulverized through a process such as cutting or grated. For this reason, the cellular tissue of the vegetable is destroyed, the components in the cell come into contact with air, and the components in the vegetable are denatured by a reaction by an endogenous enzyme or an oxidation reaction. It occurs and its flavor is inferior to that of raw or frozen vegetables. For this reason, soups containing dried vegetables also have a problem of having a dry odor.

  As means for suppressing flavor deterioration in the drying process of vegetables, there is known a method of freeze-drying a precipitate obtained by pulverizing vegetables in the presence of an aqueous medium and then solid-liquid separation (Patent Document). 1). Also known is a method for producing dried instant soups and sauces containing vegetables to which sulfur-containing compounds such as glutathione are added (Patent Document 2).

  In addition, it is known to add hesperidin glycoside or a mixture of hesperidin glycoside and hesperidin to the vegetable beverage in order to suppress the blue odor of the vegetable beverage and improve the flavor (Patent Document 3). As for hesperidin, there is an increasing interest in its physiological function, and hesperidin glycosides in which 1 to 20 sugars are added to one hesperidin molecule to improve water solubility have attracted attention.

As physiological functions of hesperidin glycosides, blood flow improvement (Patent Document 4), hypertension, allergy, cancer, high cholesterol, hyperlipidemia prevention or treatment is known (Patent Document 5). In addition, it has been known to improve coldness, lower cholesterol, increase physical strength, improve sleep, and improve gastrointestinal and skin conditions by using moromi vinegar in combination (Patent Document 6).
Japanese Patent Application Laid-Open No. 07-298849 WO99 / 56566 pamphlet JP 11-318379 A JP-A-11-171778 JP 2000-078956 A JP 2007-186495 A

  Among the conventional methods for improving or suppressing the dry odor of the dried vegetables described above, in the method of pulverizing the vegetables in the presence of an aqueous medium and then freeze-drying the precipitate obtained by solid-liquid separation, the steps are: When processing vegetables in a large amount due to complexity, there is a problem that the apparatus becomes large and expensive, and contact with air is unavoidable, so that the effect is not always sufficient. In addition, the method using a sulfur-containing compound such as glutathione has a problem that the original flavor of the soup is easily affected by the sulfur smell peculiar to the sulfur-containing compound.

  Therefore, an object of the present invention is to provide a soup that can be easily ingested, with a dry odor suppressed, a good flavor and easy to ingest continuously.

  As a result of examining the dry odor suppression of dried vegetables, the present inventors have mixed a mixture of monoglucosyl hesperidin and hesperidin at a specific ratio, so that the dry odor is suppressed, the flavor is good, and it is continuously ingested. It was found that a soup can be obtained that is easy and can be consumed easily. The present inventors have also found that the soup has an action of reducing LDH (lactate dehydrogenase).

  That is, the present invention provides a soup containing dried vegetables and a mixture of monoglucosyl hesperidin and hesperidin having a monoglucosyl hesperidin / hesperidin molar ratio of 60/40 to 99/1.

  ADVANTAGE OF THE INVENTION According to this invention, the dry odor is suppressed, the flavor is favorable and the soup which can be ingested simply and continuously can be obtained.

  The dried vegetable in the present invention refers to a vegetable having a water content of 10% by mass (hereinafter simply indicated as “%”) or less by treatment such as heating or decompression. Preferred vegetables include spinach, lettuce, morroheia, parsley, celery, burdock, carrot, radish, peppers, cabbage, pumpkin, ginger, tomato, cucumber, green peas, broad bean, green soybeans, leeks, potatoes, onions, garlic, babies Edible vegetables such as spring chrysanthemum, sprouts, campy, corn-free. Since dried vegetables swell (restore) about 2 to 5 times in volume after water absorption, it is preferable that the average particle size before water absorption is about 0.1 mm or more. Preferably there is. In addition, the dried vegetables can be cut into vegetables, granular, powdered, granular, flakes, mint, dice, etc. The thing of the state which cut | judged the vegetable, a granular form, a flake shape, a mint shape, and a dice shape are preferable.

  In the present invention, a mixture of monoglucosyl hesperidin and hesperidin is used. Monoglucosyl hesperidin is one in which one molecule of glucose is α-1,4 bonded to the position of glucose 4 of hesperidin. The mixture of monoglucosyl hesperidin and hesperidin may contain polyglucosyl hesperidin in which two or more molecules of glucose are bound. In this case, the abundance ratio of polyglucosyl hesperidin is 20 mol% or less, more preferably 10 mol% or less, particularly 5 mol% or less of the total of polyglucosyl hesperidin, monoglucosyl hesperidin and hesperidin. It is preferable from the viewpoint of suppression. In addition, the molar ratio of monoglucosyl hesperidin / hesperidin is 60/40 to 99/1, more preferably 70/30 to 90/10, particularly 72/28 to 85/15. It is preferable from the viewpoint of suppression. Examples of the mixture of monoglucosyl hesperidin and hesperidin having a polyglucosyl hesperidin of 10 mol% or less include αG-hesperidin PA-T (Toyo Seika), Hayashibara Hesperidin S (Hayashibara Shoji) and the like.

  The content of polyglucosyl hesperidin and the molar ratio of monoglucosyl hesperidin / hesperidin are calculated from the respective area ratios by the HPLC method described in the 8th edition Food Additives Official Document (Speridine to Enzyme Treatment) and the HPLC method according to it. can do.

  Moreover, the mixture of monoglucosyl hesperidin and hesperidin contains 0.1 to 50 parts, further 1 to 30 parts, particularly 2 to 20 parts with respect to 100 parts by mass (hereinafter simply referred to as “parts”) of dried vegetables. Is preferable from the viewpoint of physiological action, suppression of dry odor of dried vegetables, and cost.

  In this invention, it is preferable to contain sodium and / or potassium. In the case of non-concentrated type soup, sodium may be 0.01 to 1.5% in the soup, and more preferably 0.05 to 1%, and potassium may be 0.01 to 1.5% in the soup, and further 0.05 It is preferable to set it to ˜1% from the viewpoint of flavor and suppression of dry odor of dried vegetables. In the case of a concentrated type soup, it is preferable that the amount becomes the above concentration when hot water is added to make 150 ml in terms of flavor and the suppression of the dry odor of dried vegetables. When sodium and potassium are contained, the mass ratio of sodium / potassium is preferably 1/1 to 10/1, more preferably 2/1 to 4/1, from the viewpoint of manifesting physiological effects. Sodium and / or potassium can be used in the form of inorganic salt, organic acid salt, amino acid salt, nucleic acid salt and the like. The concentration of sodium and / or potassium can be measured with an atomic absorption photometer (Hitachi Polarized Zeeman atomic absorption photometer Z-6100).

  In this invention, it is preferable at the point of suppression of dry odor that the pH of soup at the time of eating is 4.5-7.

  Although the mechanism for suppressing the dry odor of dried vegetables is not clear, it is known that monoglucosyl hesperidin does not exist in a single molecule state in an aqueous solution, but is dissolved in an aggregated state in which several molecules are assembled. (Non-patent literature: Biosci. Biotechnol. Biochem., Vol. 63 No. 12 p. 2183-2188 (1999)), the presence of polyglucosyl hesperidin, the molar ratio of monoglucosyl hesperidin to hesperidin, salt concentration, pH It is considered important that there are aggregates with a specific number of molecules.

  In the present invention, in addition to the above components, any of those generally used as a raw material for soup can be used. Although the component which can be mix | blended is illustrated below, these components are typical examples, These can be used individually or in combination of 2 or more types. Flavoring ingredients and fermented seasonings include miso (red, white, Saikyo, Kanayamadera, moromi, etc.), soy sauce (dense mouth, light mouth, whole soybeans, etc.), Chinese fermented seasoning (bean plate soy sauce, kochijan, oyster sauce, Touchijan, XO soy, tenmenjang, etc.), fish soy (nampula, nyocumam, etc.), sesame (hol, sorghum, paste, etc.), milk and milk components. Examples of the sweetener include sugar, fructose, glucose, maltose, liquid sugar, starch syrup, molasses, isomerized sugar, oligosaccharide, reducing sugar, trehalose, aspartame, stevia, sorbitol, maltitol, erythritol and the like. Examples of liquors include liquor, wine, brandy, liqueur, and old liquor. Examples of vinegars include rice vinegar, grain vinegar, wine vinegar, high acidity vinegar (acetic acid content 15-30%), balsamic vinegar and the like. Examples of the seasoning include amino acids, protein hydrolysates, yeast extracts, nucleic acids, and succinic acid 2Na. Examples of the sour agent include citric acid, malic acid, fumaric acid, adipic acid, tartaric acid, and Na salts thereof. As a fragrance | flavor, if it is a food additive list description product, there will be no restriction | limiting in particular. There are no particular restrictions on the spices, including herbs. Examples of the thickener include thickening polysaccharides (xanthan gum, carrageenan (κ, ι, λ type), locust bean gum, gellan gum, guar gum, tamarind gum, sodium alginate, pectin (LM, HM)). In addition, various vitamins are mentioned.

  The soup in the present invention may be in any form as long as it contains dried vegetables and a mixture of monoglucosyl hesperidin and hesperidin having a monoglucosyl hesperidin / hesperidin molar ratio of 60/40 to 99/1, but monoglucosyl hesperidin. A single meal type that can guarantee the content of the mixture of hesperidin and hesperidin is preferable, a form in which dried vegetables are attached and other liquid portions are wrapped and sterilized, or concentrated soup that can be eaten with hot water (so-called Soup base). The form of concentrated soup is preferable from the viewpoint of storage stability and convenience. In the case of concentrated soup, dried vegetables are preferably in a dry state from the viewpoint of preventing the change in flavor in the liquid concentrated soup. Specifically, (1) dried vegetables and other seasoning ingredients are Form of dried concentrated soup packaged together in dry state, (2) Form of dried vegetable and liquid concentrated soup packaged separately, (3) Packaged dried vegetable and some seasoning ingredients in dry state The form etc. with which the dried drying material and liquid concentrated soup were packaged separately are mentioned. The mixture of monoglucosyl hesperidin and hesperidin may be packaged in a dry state with dried vegetables, or may be dissolved in a liquid concentrated soup. Moreover, the dry state here means a state in which the moisture content of the packaged contents is 10% or less.

  The kind of soup or concentrated soup in the present invention is any kind as long as it contains a mixture of dried vegetables and monoglucosyl hesperidin and hesperidin having a monoglucosyl hesperidin / hesperidin molar ratio of 60/40 to 99/1. Illustrative examples include miso soup, ramen soup, vegetable soup, asparagus cream soup, broccoli cream soup, bean soup, consommé soup, potage soup, chicken soup, and Tom yum soup.

The soup or manufacturing method of the present invention employs a normal soup manufacturing method except that some or all of the vegetables contained in the soup are replaced with dried vegetables, such as a method of sealing in a container after sterilization, a method of sterilizing after packaging, etc. Any sterilization method is adopted.
In the present invention, when a concentrated soup is used, any method such as heat drying, vacuum drying, freeze drying, freeze vacuum drying and the like is adopted as a method for producing dried vegetables. In addition, as a method for producing the dried concentrated soup and the ingredients for drying ingredients, the mixture of dried vegetables and dried raw materials, the mixture of vegetables and / or dried vegetables and seasoning liquid is dried by heating such as spray drying, vacuum drying, freeze drying, Arbitrary manufacturing methods, such as freeze-drying and granulation, are adopted. In addition, the liquid concentrated soup may employ any manufacturing method such as a method of enclosing in a container after sterilization or a method of sterilizing after packaging.

[Preparation of a mixture of monoglucosyl hesperidin and glucosyl hesperidin]
Mixture A
1 g αG-Hesperidin PA-T (Toyosei Sugar) and 0.4 g Hesperidin (Hamari Chemical) were dissolved in 1N NaOH, neutralized with 1N HCl, and the neutralized solution was desalted with a dialysis membrane. Lyophilized to obtain a mixture A of polyglucosyl hesperidin 0.8%, monoglucosyl hesperidin 58.1% and hesperidin 41.1% in molar ratio.

Mixture B
A mixture B was prepared by the same method as that of the mixture A except that hesperidin was changed to 0.3 g to obtain a mixture B of polyglucosyl hesperidin 0.9%, monoglucosyl hesperidin 62.6% and hesperidin 36.5% in molar ratio.

Mixture C
A mixture C was prepared by the same method as that of the mixture A except that hesperidin was changed to 0.1 g, and a mixture C containing 1.0% polyglucosyl hesperidin, 74.0% monoglucosyl hesperidin and 25.0% hesperidin was obtained.

Mixture D
αG-Hesperidin PA-T was used. The composition of the mixture was polyglucosyl hesperidin 1.1%, monoglucosyl hesperidin 81.4%, and hesperidin 17.5% in molar ratio.

Mixture E
30 g of αG-hesperidin PA-T was dissolved in 200 ml of water, 200 ml of a water-saturated butanol solution was added and shaken, and the aqueous layer was separated. Further, the operation of adding 200 ml of water-saturated butanol to the separated aqueous layer and shaking to separate the aqueous layer was repeated 4 times, and then the separated aqueous layer was freeze-dried and polyglucosyl hesperidin 0.8 by molar ratio. %, Monoglucosyl hesperidin 97.3%, hesperidin 1.9%.

Mixture F
1 g of mixture E and 1 g of αG-hesperidin H (Toyosei Sugar) were dissolved in water, and the solution was freeze-dried. Of mixture F was obtained.

Mixture G
αG-Hesperidin H was used. The composition of the mixture was polyglucosyl hesperidin 44.2%, monoglucosyl hesperidin 32.2%, and hesperidin 23.6% in molar ratio.

Test example 1
To 1.5 g of sodium chloride and 1.5 g of dried leek (water content 3%), 50 mg of each mixture of monoglucosyl hesperidin and glucosyl hesperidin A to G (3.3% with respect to dry leek) was added, and 150 ml of hot water at 60 ° C. each. 7 kinds of test products to which No. was added and an additive-free product to which no mixture was added were prepared. The dry odor of these solutions was raw odor, the unpleasant odor (earthy odor) and the flavor of dried vegetables were evaluated as a comprehensive evaluation by 10 professional panelists using the following evaluation criteria by the scoring method, and the average value was evaluated.

〔Evaluation criteria〕
<Blue odor>
4: The raw odor is quite strong 3: The raw odor is strong 2: The odor is not uncomfortable, but the odor is felt 1: The odor is slightly felt 0: The odor is not felt

<Odor>
4: Offensive odor (earthy odor) is quite strong 3: Offensive odor (earthy odor) is strong 2: Unpleasant odor (earthy odor) is felt 1: Unpleasant odor (earthy odor) is slightly felt 0: Offensive odor (earthy odor) ) Is not felt

<Comprehensive evaluation>
4: The dry odor is not worried at all, and the flavor is excellent 3: The dry odor is slightly anxious, but the flavor is good 2: The dry odor is not annoying but the flavor is good 1: The dry odor is worrisome and the flavor is slightly harmonious 0: The dry odor is quite worrisome and the harmonious flavor is lacking

  Each evaluation result is shown in Table 1. Mixtures B to F were effective in suppressing the dry odor of dried vegetables. Among them, the mixtures B to E having a polyglucosyl hesperidin content of 20% or less had a strong inhibitory effect against off-flavors (earthy odor) and were excellent in overall evaluation.

Test example 2
Mixing D of monoglucosyl hesperidin and glucosyl hesperidin 50 mg (3.3% with respect to dry leek), 100 mg (6.7% with respect to dry leek) and 200 mg (to dry leek) with 1.5 g of dry leek (water content 3%) (13.3%), 1 to 2 g and 3 g of sodium chloride were added to the sample, 9 kinds of test products to which 150 ml of 60 ° C. hot water was added, and 1 g and 2 g of sodium chloride were added without adding the mixture. Three kinds of additive-free products were prepared. The dry odor of these solutions was evaluated by the scoring method using the same evaluation criteria as the comprehensive evaluation of Test Example 1 by 10 expert panelists, and the average value was evaluated.

  The respective evaluation results are shown in Table 2. All the test products were effective in suppressing the dry odor of dried vegetables. In particular, when the salt addition amount was 1 g (sodium concentration of 0.26%) and the salt addition amount was 2 g (sodium concentration of 0.52%), the effect of suppressing dry odor against the additive-free product of the test product was high.

Test Example 3 (Wakame Soup with Leek)
Liquid concentrated soups X and Y containing a mixture of monoglucosyl hesperidin and glucosyl hesperidin at a blending ratio (mass ratio) shown in Table 3 and liquid concentrated soup Z containing no mixture were prepared. 0.5 g of dried leek (water 3%), 1.5 g of dried seaweed (water 3.2%), and 0.7 g of sodium glutamate were mixed to prepare 2.7 g of a drying tool a. 140 g of hot water was added to 10 g of each liquid concentrated soup of X to Z and 2.7 g of dry ingredients a to make wakame soup x, y and z with leeks. Table 4 shows the results of evaluation of the dry odor of soups x to z by the scoring method according to the evaluation criteria described in Test Example 2 by 10 expert panelists.

Test example 4 (long-term intake test of soup with dried vegetables)
Liquid concentrated soups X and Y described in Test Example 3 were used as test concentrated soups, and liquid concentrated soup Z was used as placebos. As dry ingredients with dried vegetables, the dry ingredient a described in Test Example 3, dry leek (moisture 3%) 0.5 g, dried wakame (moisture 3.2%) 1 g, fried dried oil (moisture 2.5%) Dry ingredient b mixed with 0.5 g, 0.5 g of sodium glutamate, dried green onion (same as above) 0.5 g, dried wakame (same as above) 1 g, dried tofu (moisture 2.8%) 0.5 g, sodium glutamate, 0 Drying tool material c mixed with 0.5 g was used.

[Lead-in test]
All sensory evaluation tests were performed in a double blind manner. In order not to get tired of 118 people with mild hypertension, one of the three kinds of drying ingredients a to c is arbitrarily selected every day, and 140 ml of hot water is added to 10 g of the selected drying ingredients and liquid concentrated soup Z The soup was ingested for 4 weeks, blood pressure and blood tests were performed at the start, 2 weeks later and 4 weeks later, and the soups were divided into 3 groups so that the average value and the variation were almost equal.

[Long-term intake test]
One group out of the three groups that have been distributed continues to have one of the three types of drying ingredients a to c selected daily, and a soup prepared by adding 140 ml of hot water to the selected drying ingredient and liquid concentrated soup Z10 g. I had it taken for 12 weeks. The other two groups were ingested for 12 weeks in the same manner except that the liquid concentrated soup was replaced with the liquid concentrated soup X or Y instead of the liquid concentrated soup Z, respectively. Blood pressure and blood tests were performed after 2 weeks, 4 weeks, 8 weeks, and 12 weeks.

  Table 5 shows the results of the long-term intake test. In the concentrated liquid soup X and Y intake groups, LDH (lactate dehydrogenase) decreased and systolic blood pressure (SBP) and diastolic blood pressure (DBP) decreased. When an organ is damaged, LDH is eluted from the tissue, and the serum concentration increases. Known diseases with high LDH include hemolytic anemia, pernicious anemia, myocardial infarction, leukemia, malignant tumor, acute hepatitis, and infection.

Claims (7)

A soup containing dried vegetables and a mixture of monoglucosyl hesperidin and hesperidin having a monoglucosyl hesperidin / hesperidin molar ratio of 60/40 to 99/1. The soup of Claim 1 containing 0.01-1.5 mass% of sodium and 0.01-1.5 mass% of potassium. The soup of Claim 1 or 2 containing 0.1-50 mass parts of mixtures of monoglucosyl hesperidin and glucosyl hesperidin with respect to 100 mass parts of dried vegetables. Concentrated soup containing dried vegetables and a mixture of monoglucosyl hesperidin and hesperidin having a monoglucosyl hesperidin / hesperidin molar ratio of 60/40 to 99/1. The concentrated soup according to claim 4 containing sodium and / or potassium. The hot water is added to the concentrated soup to make a total amount of 150 ml, so that the content of sodium is 0.01 to 1.5% by mass and / or the content of potassium is 0.01 to 1.5% by mass. Concentrated soup. The concentrated soup according to any one of claims 4 to 6, comprising 0.1 to 50 parts by mass of a mixture of monoglucosyl hesperidin and glucosyl hesperidin with respect to 100 parts by mass of the dried vegetables.