JP2009178098A - Fermented soybean paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide easily producible fermented soybean paste suppressed in coloring, excellent in flavor without soiling the original flavor, easy to continuously ingest, and having a physiological function such as a blood pressure lowering action. <P>SOLUTION: The fermented soybean paste contains 0.01-5 mass% of flavonoid which has a flavanone skeleton, a flavone skeleton or a flavonol skeleton. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a miso containing flavonoids.

  Miso is a food made from soybeans in China in the old days, and was introduced to Japan through the Korean Peninsula during the Yamato period. After that, it was made by a unique method that was devised by the Japanese according to the climate of Japan, and today's miso was completed. Miso is not only a seasoning but also a nutritionally excellent food and a source of protein and fat. Furthermore, by eating miso as miso soup, it can be a good source of vegetables, seaweed and seafood used as ingredients.

  Miso is generally produced by adding rice and / or wheat, etc. cooked with rice and / or wheat and cultivating koji molds, mixing salt, fermenting and ripening to grains such as cooked soybeans, rice and / or wheat. It is known that coloring of miso progresses during production and during storage after production. It is said that the degree of coloring of this miso varies depending not only on the raw materials but also on the aging conditions (temperature, salinity) and the sterilization overheating conditions. In addition to the temperature during storage, time (period), and packaging materials, it is a complex phenomenon involving various factors depending on the dissolved oxygen concentration. As described above, the color tone of miso constantly changes in a series of processes from manufacture to shipment, shipment to consumer, and further to storage at the consumer's home. Also, if certain quality cannot be guaranteed due to differences in color tone due to differences in the season of manufacture (season), maintaining the color tone is a major issue for miso manufacturers in order to reduce the commercial value of miso. It has become.

  Under such circumstances, various techniques have been proposed to suppress coloring of miso. These techniques are roughly classified into (I) addition of other components, (II) pretreatment of raw materials, (III) improvement of brewing conditions, and (IV) other. (I) includes a method of blending a food additive such as alum, a technique of adding a sulfur-containing compound and a compound having an enediol structure, yellow rice cake, eggplant (no rice), rice cake extract at the time of charging. The technique etc. which add and ferment are disclosed (patent documents 1-4). As (II), a technique for enzymatically treating raw soybeans, (III) as a method using a temperature-sensitive yeast, (IV) as a technique using a non-breathable cup, etc. are already known. (Patent Documents 5 to 7).

  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, a blood glucose level lowering action, a blood pressure lowering action, a lipid metabolism improving action, an allergy suppressing action and the like (Patent Documents 8 to 14, Non-Patent Document 1). ~ 4).

Moreover, the technique which applies flavonoids to seasonings and foodstuffs, such as miso, is proposed (patent documents 15-19). Furthermore, there are a method of coloring miso purple using sweet potato anthocyanin and a method of redizing white miso with soy sauce or apple (Patent Documents 20 and 21). However, it is not known about the action of suppressing the darkening (coloring) of miso by flavonoids.
In addition, flavones with many methoxy residues are known to have a salty taste-relieving action, a sweetness-retaining inhibitory action, and the like, but the flavonoids do not have a known salty-taste enhancing action. Furthermore, the flavonoids may have an action of reducing the sweetness persistence of high-intensity sweeteners, a blue odor, astringency, acidity reduction action, an unpleasant odor or an unpleasant taste reduction action of vegetable beverages and herbal medicines, etc. Known (Patent Documents 22 to 28).

Japanese Patent Publication No.41-4397 Japanese Patent Publication No. 37-15295 JP 2000-236834 A Japanese Patent Laid-Open No. 8-196230 JP 63-279761 A JP 2000-245381 JP 58-175464 A JP-A-8-283154 Japanese Patent Laid-Open No. 2001-240539 Japanese Patent Laid-Open No. 2002-47196 JP 2005-225847 JP 2000-78955 A JP 2000-78956 A International publication 00/15237 pamphlet WO 98/18348 pamphlet JP 2005-168458 A JP 2004-290129 A JP-A-9-187244 JP 2005-34144 A Japanese Patent Laid-Open No. 2001-190239 JP-A-9-313127 JP-A-6-335362 JP-A-8-256725 Japanese Patent Laid-Open No. 11-318379 WO 93/10677 pamphlet US patent 4031265 specification U.S. Pat. Japanese Patent Laid-Open No. 2004-49186 Biosci. Biotech. Biochem., 70 (4), 933 (2006) Agric. Biol. Chem., 49 (4), 909 (1985) Phytother. Res., 15,655 (2001) J. Food Sci., 71, S633 (2006)

  With respect to the problem of suppressing miso coloring, the above-mentioned conventional techniques (II) to (IV) are not effective enough, require capital investment, increase costs, and make the process complicated. is there. Moreover, in the prior art (I) proposed as a simple method, the original flavor of miso may be impaired and the effect which suppresses coloring is not enough.

  Therefore, the object of the present invention is to suppress the coloring of the miso (darkening of the color), and it is easy to continuously ingest with good flavor without damaging the original flavor of the miso, such as blood pressure lowering action, etc. An object of the present invention is to provide a miso that has a physiological function and can be easily manufactured.

  As a result of studying the above problems, the present inventors have blended a specific amount of flavonoids having a specific skeleton with respect to miso, so that coloring of miso is suppressed, the original flavor of miso is not impaired, and flavor It was found that good miso can be easily obtained. If the flavor is good, it is easy to ingest continuously, leading to the exertion of physiological functions such as blood pressure lowering action caused by flavonoids.

  That is, the present invention provides a miso containing 0.01 to 5% by mass of a flavonoid having a flavanone skeleton, a flavone skeleton or a flavonol skeleton.

  According to the present invention, miso coloring is suppressed, the original flavor of the miso is not impaired, the flavor is good, it is easy to ingest continuously, and a miso having a physiological function such as a blood pressure lowering effect can be easily obtained. Obtainable.

  The miso in the present invention includes commonly-known normal miso and processed miso, and examples of the normal miso include rice miso, barley miso, and bean miso depending on the raw material. Ordinary miso is a blended miso prepared by mixing the above three or two types of miso, or a nutrient-enhanced miso or sanitary dish containing ingredients determined by the health functional food system established in April 2001 above a certain level. Also included is a low-salt miso which is a special-purpose food described in No. 781. Furthermore, these normal miso include either a raw type or a sterilized type such as fire. Processed miso refers not to miso as a seasoning, but to miso eaten as food, and examples include Kanayamadera miso, peanut miso, and yuzu miso.

  When these miso are non-dried miso (semi-solid form), the water content is 30 to 50% by mass (hereinafter simply referred to as “%”), preferably 40 to 48%, and more preferably 42 to 47%. Is preferred. In the case of dry miso (powdered or granular), the moisture content is preferably 2 to 7%, preferably 3 to 6%, and more preferably 4 to 5%.

Since excessive intake of sodium salt adversely affects kidney disease, heart disease, and hypertension, the miso of the present invention is preferably a low salt miso or a low salt miso so as to limit the intake of sodium chloride. . In the present invention, low-salt miso means that the sodium content is 50% or less of the content of ordinary foods of the same kind, non-dry miso and sodium content is 2.1 to 2.55%, and 2.3. ~ 2.5% is preferred. In the dry miso, the sodium content is preferably 4 to 5.5%, more preferably 4.5 to 5%.
Further, in the present invention, low salt miso refers to a sodium content of more than 50% to 80% or less of the content of ordinary food of the same type, and a non-dry miso with a sodium content of more than 2.55% to 4%. It is preferably less than 2%, more preferably 3.5 to 4%. In the dry miso, the sodium content is preferably more than 5.5% to less than 9%, more preferably 6.5 to 7.9%.

  In the present invention, sodium refers to “sodium” or “Na” in food ingredient labeling, and is one that is blended in the form of a salt in miso (an alkali metal or alkaline earth other than sodium described below) The same applies to metals). Sodium 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.

  The miso of the present invention contains 0.4 to 8% sodium, but preferably 1.4 to 7.4%, more preferably 2.2 to 6.2%, and further 3.1 to 5.7%. In particular, the content of 3.6 to 5.4%, particularly 3.8 to 5.1% is preferable in terms of salty taste, storage stability, reduction of salt intake, and industrial productivity.

  In the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used as sodium. 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. Of these, use of sodium chloride (NaCl) as a main component is preferable in terms of cost.

  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 (Z-2000 type polarization Zeeman atomic absorption photometer, Hitachi Ltd.).

  Moreover, the miso in this invention can use a common thing as a koji used in the case of brewing, for example, a rice cake, a wheat straw, and a soybean cake can be used. In addition, potatoes other than these cereals, cocoon raw materials and cocoons before brewing may be brewed using pretreatments such as pregelatinization and drying.

  As the raw material used for the miso in the present invention, general raw materials such as rice, wheat and soybean can be used. In addition, those obtained by pretreatment of these raw materials, for example, those obtained by acting a polysaccharide-degrading enzyme, those treated with warm water, those modified with protein by overheat treatment, those subjected to sterilization treatment, and the like can be used.

  In the production of miso according to the present invention, the aging process in brewing can be performed under ordinary conditions, and may be performed for either a short time or a long time.

The miso in the present invention is not limited to any of the above-mentioned normal miso, processed miso, or mixed miso, but the miso contains flavonoids. The content of flavonoids is 0.01 to 5% in the miso, but preferably 0.06 to 4.5%, more preferably 0.08 to 4%, particularly 0.1 to 2%, and particularly preferably 0.8. It is preferable that it is 17 to 1% from the point of a coloring inhibitory effect, maintenance of the original flavor of miso, and a physiological effect.
The term “coloring” as used in the present invention means that the color of the miso becomes “deeper” during storage after production.

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, in a narrow sense, refer to flavones, flavonols, flavanones, flavonanols, and isoflavones, but in a broad sense, a group of compounds having C ₆ -C ₃ -C ₆ as a basic skeleton, and compounds in which narrowly defined flavonoids are polymerized Is also included. In the flavonoid molecule, the benzene rings at both ends 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 they are bonded to A ring and B ring in each molecule. Flavonoids include OH groups (hydroxyl groups) and O substituents, and those in which no O (oxygen) atom is bonded to the 4-position of the C ring ("Food Discoloration Science" edited by Susumu Kimura et al., Korin, 1995). The flavonoid in the present invention refers to a broad meaning, preferably a narrow meaning.
In the present invention, of the flavonoids, aglycone (not a glycoside) is referred to as “flavonoid”.

  In the present invention, among flavonoids, an O (oxygen) atom is bonded to the 4-position of the C ring, and (i) an O atom is not bonded to the 3-position (C ring), or (ii ) Even if an O atom is bonded to the 3-position (C ring), it is preferable that the carbon-carbon (C-C) bond at the 2-position and 3-position is a double bond. Specific examples of the skeleton include a flavanone skeleton, a flavone skeleton, a flavonol skeleton, a flavanonol skeleton, and an isoflavone skeleton. Among these, a flavanone skeleton, a flavone skeleton, and a flavonol skeleton are preferable in terms of flavor and coloration suppression.

Flavonoids include those in which one or more OH groups (hydroxyl groups) are bonded to the A ring and B ring in the molecule, and those in which an OCH ₃ group (methoxy group) is bonded. Of these, those having a blood pressure lowering action are preferable because they meet the gist of the present invention.

In the present invention, the OCH ₃ group (methoxy group) bonded to the A ring and the B ring in the molecule can be defined by the following formula (1).
Y / (X + Y) = 0.05-1 Formula (1)
Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to benzene ring in one flavonoid molecule Y: Number of OCH ₃ groups bonded to benzene ring in one flavonoid molecule

In the present invention, the numerical value of the formula (1) is preferably 0.05 to 1, more preferably 0.1 to 0.7, more preferably 0.15 to 0.5, and further 0.2 to A value of 0.45, particularly 0.25 to 0.4, and especially 0.27 to 0.35 is preferable from the viewpoint of coloring suppression, maintaining the original flavor of miso, and imparting a rich feeling. Particularly, since the OH group bonded to the A ring or the B ring is easily oxidized during storage, it is preferable that the OCH ₃ group is bonded instead of the OH group, and the numerical value of the formula (1) is within the above range. Preferably there is. Specific examples of satisfying the formula (1) include pectrinaligenin, nobiletin, rhamnetin, isorhamnetin, tangeretin, sinensetin, isosincetine, acetetine, hesperetin and the like. Examples of glycosides include hesperidin, methyl hesperidin, neohesperidin, brassidin, narcissin, linaroside, diosmine, cacticin, and linalin.

  In the present invention, flavonoids are hesperidin, methyl hesperidin, neohesperidin, pectrinaligenin, nobiletin, brassidin, narcissin, linaroside, isorhamnetin, from the viewpoint of coloring suppression, flavor, solubility in water, and industrial productivity. Preferably, it is one or a mixture of two or more selected from rhamnetin, kacticin, linalin, tangeretin, sinensetin, isosincetin, diosmine, acacetin or hesperetin, and their sugar adducts or their sugar hydrolysates. , Hesperidin, methyl hesperidin, neohesperidin, pectrinarigenin, isorhamnetin, rhamnetin, diosmine, and hesperetin, and one or more selected from these sugar adducts or sugar hydrolysates thereof Is preferably a compound, in particular, hesperidin, hesperetin, and in the range of one or two or more mixtures are selected from those sugar adduct or these sugar hydrolysates are preferred.

In the present invention, as the flavonoids, those in which an OCH ₃ group (methoxy group) is not bonded to the A ring or the B ring in the molecule can be used. That is, it has a flavanone skeleton, a flavone skeleton or a flavonol skeleton, and the value of “Y / (X + Y)” in the above formula (1) is less than 0.05. Specific examples of such flavonoids include glycetine, myricetin, kaempferol, luteolin, chrysin, neringenin, apigenin or eriodictyol as aglycone. Examples of the glycoside include rutin, isoquercetin, quercitrin, isoquercitrin, hyperin, myricitrin, astragalin, naringin, apiin, eriocitrin or neoeriocitrin.

  In the present invention, flavonoids are rutin, quercetin, isoquercetin, quercitrin, isoquercitrin, hyperin, myricetin, myricitrin, kaempferol, from the viewpoint of coloring suppression, flavor, solubility in water, and industrial productivity. One or more selected from luteolin, astragalin, chrysin, naringin, naringenin, apigenin, apiin, eriodictyol, eriocitrin or neoeriocitrin, and their sugar adducts or their sugar hydrolysates It is preferably a mixture, and further, one or more selected from rutin, quercetin, chrysin, naringin, naringenin, apigenin, apiin or eriocitrin, and their sugar adducts or their sugar hydrolysates. Mixtures are preferred, especially Sechin or rutin, as well is preferably one or a mixture of two or more selected from these sugars adducts or their sugar hydrolyzate.

In the present invention, the flavonoids preferably contain a flavonoid glycoside from the viewpoint of solubility. In the flavonoid glycoside, the content of the glycoside represented by the following formula (2) in the flavonoids is preferably 15% or more, more preferably 35% or more, and further preferably 50% or more. Further, 70 to 100%, particularly 80 to 99.9%, particularly 91 to 99% is preferable from the viewpoint of flavor and solubility.
Glycoside / (Glycoside + Aglycone) × 100 (%) Formula (2)

  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).

  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 And trisaccharides such as glucosyl neohesperidos, sugar adducts thereof, and mixtures thereof. From the viewpoint of flavor and solubility in water, it is preferable to use sugar adducts.

  The flavonoid glycoside is a combination of the above aglycone and saccharide, and is preferably a flavanone glycoside, a flavone glycoside, or a mixture of two or more flavonol glycosides. In particular, from the viewpoint of flavor and solubility in water, it is preferable to use a sugar adduct of the above flavonoid glycoside, for example, a glucose adduct of hesperidin (trade name: αG-Hesperidin PA-T, manufactured by Toyo Seika Co., Ltd.). .

In the present invention, when the flavonoid contains a glycoside, it is preferable in terms of storage stability that the sugar constituting the flavonoid glycoside satisfies the following formula (3).
R / Z = 0 to less than 0.5 Formula (3)
Here, R and Z are the following numbers, respectively.
R: Number of moles of deoxy sugar in 1 mole of flavonoid glycoside Z: Number of moles of all constituent sugars in 1 mole of flavonoid glycoside

  In the present invention, if necessary, a sugar can be added to the glycoside or the sugar can be deleted to reduce the proportion of deoxy sugar. Examples of deoxy sugars include rhamnose and fucose, and rhamnose is preferable.

In the present invention, the flavonoids preferably contain a flavonoid glycoside having an R / Z value of 0 to less than 0.5 (formula (3)), more preferably 0.05 to 0.47, It is preferably 0.1 to 0.45, in particular 0.15 to 0.4, and more preferably 0.2 to 0.38.
In the present invention, a flavonoid glycoside having an R / Z value adjusted to less than 0 to less than 0.5 (formula (3)) is hereinafter referred to as “sugar ratio-adjusted glycoside”.

  In the present invention, as a sugar ratio-adjusted glycoside, (a) a mixture of a glycoside and aglycone, (b) a hydrolyzed sugar moiety of a flavonoid, (c) a sugar added to the flavonoid Can be used.

  As (a), a flavonoid mixture containing a glucose glycoside such as chrysimarin or astragalin, and / or a glycoside containing a deoxy sugar such as a rutinose glycoside such as hesperidin or diosmin in the glucose glycoside A flavonoid mixture in which the body is mixed and the R / Z ratio is adjusted can be used.

As (b), one obtained by hydrolyzing the sugar part of a glycoside with an acid or an enzyme (sugar hydrolyzate) can be used. A sugar hydrolyzate with an acid can be produced by the method of Inaba et al. (Japan Food Industry Society Journal, Vol. 43 (11), p. 1212, (1996)). Enzymatic sugar hydrolyzate can be produced by the method of Masukawa et al. (Japan Food Industry Association Journal, Vol. 32 (12), p. 869 (1985)). In the present invention, it is preferable to use an enzymatic sugar hydrolyzate.
For example, neoponcillin (isosakuranetin-7-rutinoside), poncillin (isosakuranetin-7-neohesperidoside), narucine (isoramnetin-3-rutinoside), diosmine (diosmethine-7-rutinoside), neodiosmine (diosmethine-7-neohespe) Lidoside), Hesperidin (Hesperetin-7-Rutinoside), Neohesperidin (Hesperetin-7-Neohesperidoside), etc. Isosakuranetin-7-glucoside obtained by hydrolyzing rutinose and / or neohesperidose glycoside In addition, flavonoid mixtures containing hydrolyzed glucose glycosides such as isorhamnetin-3-glucoside, diosmethine-7-glucoside, and hesperetin-7-glucoside can be used. A flavonoid mixture in which the R / Z ratio is adjusted by mixing these sugar hydrolyzate and / or glucose glycoside with a glycoside containing a deoxy sugar such as a rutinose glycoside such as hesperidin and diosmin. It may be used. In the present invention, it is preferable to use a sugar hydrolyzate obtained by treating hesperidin with hesperidinase to adjust the R / Z ratio.

As (c), a saccharide part of a glycoside obtained by adding a sugar with an enzyme (sugar addition product) can be used. Enzymatic sugar adducts can be produced by the method of KOMETANI et al. (Biosci. Biotech. Biochem., 58 (11), 1990 (1994), Biosci. Biotech. Biochem., 60 (4), 645 (1996)).
For example, rutinose such as neoponcillin (isosakuranetin-7-rutinoside), leuforin (apigenin-7-rutinoside), narucine (isoramnetin-3-rutinoside), diosmine (diosmethine-7-rutinoside), hesperidin (hesperetin-7-lutinoside) It is possible to use a flavonoid mixture containing a lutinose glycoside sugar adduct such as glucosyl neoponcillin, glucosylleuphorin, glucosylnarusin, glucosyl diosmin, glucosyl hesperidin obtained by adding sugar to the sugar chain of the saccharide it can.
Also, poncillin (isosakuranetin-7-neohesperidoside), neodiosmin (diosmethine-7-neohesperidoside), neohesperidin (hesperetin-7-neohesperidoside), naringin (narigenin-7-neohesperidoside) ) Flavonoids containing neohesperidose glycoside adducts such as glucosylponcillin, glucosylneodiosmin, glucosylneohesperidin, glucosylnaringin, etc., obtained by adding sugar to the sugar chain of neohesperidoose glycosides such as Mixtures can be used. In addition, a rutinose glycoside sugar adduct and / or a neohesperidose glycoside sugar adduct is mixed with a glycoside containing a deoxy sugar such as a rutinose glycoside such as hesperidin or diosmin, and R / It may be a flavonoid mixture in which the Z ratio is adjusted. In the present invention, it is preferable to use a hesperidin sugar adduct (trade name: “αG-Hesperidin PA-T”, Toyo Seika, Y / (X + Y) = 0.33, R / Z = 0.36).

In the present invention, the flavonoids preferably contain a sugar ratio-adjusted glycoside having R / Z = 0 to less than 0.5. The content of the sugar ratio-adjusted glycoside in flavonoids is preferably 30% or more, more preferably 50 to 100%, particularly 70 to 97%, and particularly preferably 75 to 95%.
In the present invention, in order to obtain R / Z, first, a linking sugar is hydrolyzed from a flavonoid glycoside using hydrochloric acid ("Plant pigment", written by Kozo Hayashi, Yokendo, 1980). Next, saccharides are trimethylsilylated, and total sugars and deoxy sugars are quantified by gas chromatography to determine R / Z (“Comprehensive Polysaccharide Science (above)”, Atsaya Harada and Takeo Koizumi, Kodansha, Showa 48 Year).

Furthermore, in the present invention, flavonoids have R / Z = 0 to less than 0.45 when the value of formula (1) (Y / (X + Y)) is in the range of 0.1 to 0.35. Furthermore, R / Z = 0.1 to 0.4 is preferable from the viewpoint of improving the dispersion solubility and storage stability in an aqueous solution.
Moreover, when the value of Y / (X + Y) is in the range of less than 0.36 to 1, R / Z = 0 to 0.35, and further R / Z = 0 to 0.33. Is preferable from the viewpoint of improving water solubility and storage stability.

  In the present invention, the content of flavonoids can be measured by using high performance liquid chromatography ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Korin, 1995). For example, the content of hesperidin, rutin, quercetin and the like can be measured by the method described in the paper (Biosci. Biotech. Biochem., 58 (11), 1990 (1994), Biosci. Biotech. Biochem., 70 (1), 178 (2006), J. Agric. Food Chem., 47 (6), 2275 (1999)).

  In the case of the low-salt miso or low-salt miso having a low sodium content in the miso of the present invention, it is preferable to further contain potassium from the viewpoint of enhancing the salty taste. The potassium content is preferably 0.4 to 10%, more preferably 0.7 to 5%, further 1 to 3.2%, especially 1.1 to 2.4%, and particularly 1.3 to It is preferable that it is 1.8% from the point which does not produce the nasty taste derived from potassium, such as a bitter taste and an irritating taste. Further, potassium is preferably potassium chloride from the viewpoint that it has a salty taste and a little off-taste. When potassium chloride is used, its content is 0.7 to 19%, preferably 1.3 to 9.5%, more preferably 1.9 to 6.1%, especially 2.1 to 4.5%, It is preferable to set it as 2.4 to 3.5%.

  In the present invention, the potassium content can be measured by an atomic absorption photometer (Z-2000 type polarization Zeeman atomic absorption photometer, Hitachi, Ltd.).

  In addition to the above flavonoids, the miso of the present invention contains, as necessary, umami seasonings, inorganic salts, acidulants, amino acids, nucleic acids, sugars, excipients, spices, seasonings other than umami, antioxidants. Various additives usable for foods such as coloring agents, preservatives, reinforcing agents, emulsifiers, herbs, spices and ethanol can be used.

  When the umami seasoning is added to the miso of the present invention, the content is preferably 0.1 to 10% in the miso because it can bring out a mellow and rich flavor, more preferably 0. 0.5 to 7%, more preferably 1 to 5%, particularly preferably 1.5 to 4%, 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 sour agent, 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 from 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 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, sphingolipids, polyphenols, angiotensin converting enzyme inhibitory substances and the like. The content of these substances in miso is preferably 0.05 to 5%, more preferably 0.2 to 3%, and particularly preferably 0.5 to 2% from the viewpoint of physiological function, flavor, and stability.

  In this invention, it is preferable to contain a phosphoric acid type compound. The phosphoric acid compound is one or a mixture of two or more of phosphoric acid or condensed phosphoric acid and derivatives thereof, or salts thereof. Here, phosphoric acid compounds are roughly classified into organic phosphoric acid compounds and inorganic phosphoric acid compounds. Examples of the organic phosphate compound used in the present invention include phytic acid and its derivatives or salts thereof. Examples of inorganic phosphoric acid compounds include phosphoric acid, pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid, ultraphosphoric acid and derivatives thereof, or salts thereof. Of these, phosphoric acid, polyphosphoric acid, pyrophosphoric acid, phytic acid and derivatives thereof, or salts thereof are preferable from the viewpoint of coloring suppression and flavor, and phosphoric acid, polyphosphoric acid, pyrophosphoric acid, phytic acid, particularly phytic acid. Phosphoric acid, especially phytic acid, is preferred.

  In the miso of the present invention, the content of the phosphoric acid compound is 0.005 to 2%, preferably 0.01 to 1.5%, more preferably 0.05 to 1%, and particularly preferably 0.1 to 0. .8% is preferable from the viewpoint of flavor and coloration suppression, and is preferable because combined taste of potassium is suppressed when combined with potassium.

  In particular, when the phosphate compound is phytic acid, its content is preferably 0.005 to 1.5%, more preferably 0.01 to 1%, and even more preferably 0.05 to 0.8. %, Particularly 0.07 to 0.5% is preferable in terms of flavor and coloration suppression.

  In particular, when the phosphoric acid compound is phosphoric acid, its content is preferably 0.005 to 2%, more preferably 0.01 to 1.5%, even more preferably 0.05 to 1%, The content of 0.07 to 0.8% is particularly preferable in terms of flavor and coloration suppression.

  In the present invention, the phosphoric acid compound is preferably 10 to 200 parts, more preferably 15 to 150 parts, particularly 18 to 130 parts, particularly 20 to 100 parts, relative to 100 parts of flavonoids. It is preferable in terms of flavor and coloration suppression.

  In the present invention, the content of the phosphoric acid compound can be measured using an atomic absorption photometer (Z-2000 type polarized Zeeman atomic absorption photometer, Hitachi, Ltd.) (“Food Additive Analysis Method in Foods”). ", Ministry of Health and Welfare, Environmental Health Bureau, Food Chemistry Division, Kodansha, 1982).

In the present invention, it is preferable to use flavonoids and a phosphoric acid compound from the viewpoint of suppression of coloring. More preferably, when flavonoids having R / Z = 0 to less than 0.5 are used, it is preferable to use a phosphate compound. In particular, in the case of using flavonoids having R / Z = 0 to less than 0.5 and Y / (X + Y) = 0.05, it is preferable from the viewpoint of coloring suppression to use a phosphate compound. . In particular, phytic acid is preferably used when a sugar ratio-adjusted product of rutin or isoquercitrin (R / Z = 0 to less than 0.5 and Y / (X + Y) = less than 0.05) is used.

  As a method for producing the miso of the product of the present invention, flavonoids may be added before brewing, or flavonoids may be appropriately added to and mixed with fresh miso after brewing. Furthermore, after stirring, mixing, and kneading subcomponents such as seasonings with a mixer, the flavonoids may be added and mixed after quenching (heating) treatment to inactivate the enzymes in the miso. -Considering the influence of the enzyme during aging, etc., it is preferable to add it after completion of aging, or after adding a secondary component and after a flame treatment. When flavonoids are added, they can be added as powders or dispersed in an aqueous solution or water. When the flavonoids are added in a powder state, the particle size of the flavonoids is not particularly limited, but those having a smaller particle size are preferable because they can be uniformly mixed and dispersed.

  The miso of the present invention is preferably filled in a container to form a container-filled miso from the viewpoint of convenience and stability. The container to be filled preferably has a capacity of 1 g to 25 kg, more preferably 15 g to 5 kg, further 50 g to 2 kg, particularly 100 g to 1 kg, especially 150 to 500 g in terms of stability and ease of use. preferable. As a packaging material used in the case of a container-filled miso, a film packaging material having a high gas barrier property, for example, a packaging material made of polyethylene terephthalate (PET) / ethylene vinyl alcohol polymer (EVAL) / low density polyethylene (PE), Examples of packaging materials made of PET / aluminum / PE include other packaging materials such as PET-only packaging materials, bag-like containers using synthetic resin-based packaging materials, molded containers, glass bottles, etc. Forms can be used. In the present invention, the miso to be filled in the case of a container-packed miso is preferably a non-dry miso (semi-solid).

  The miso of the present invention can be used as a home miso or a miso for a restaurant. For example, it can be used for various miso dishes such as miso soup, miso soraku and boiled miso. It can also be used as a processed food for miso, for example, miso soup for miso soup, miso soup for miso, miso stewed udon, soup for miso ramen, or liquid type miso.

  The miso of the present invention can be continuously ingested in a meal scene of daily life by adding a predetermined amount of flavonoids to the miso, thereby suppressing the coloration of the miso and maintaining the flavor of the miso. It is easy and has the effect of improving hypertension due to the physiological function of flavonoids. Therefore, the miso container of the present invention is suitable for those who are concerned about blood pressure, suitable for those who are high in blood pressure, has the function of lowering blood pressure, Can be displayed.

(1) Test products a1 to a20
With the formulation shown in Table 1, the following miso and flavonoids were mixed and kneaded with a spatula to prepare test products 1 to 20.
・ Miso Reduced salt miso: “Delicious salt 1/2 miso” (Marcome)
・ Flavonoids
1) Chlorogenic acid: "Chlorogenic acid" (Tokyo Chemical Industry)
2) Grape Seed Polyphenol: “Gravinol” (Kikkoman)
3) Catechin: “Theafranc 90S” (Itoen)
4) Isoflavone: "Isoflavone S" (Fujikko, isoflavone content 10%)
5) Quercetin: “Quercetin dihydrate” (Wako Pure Chemical Industries)
6) Rutin: "Rutin trihydrate" (Wako Pure Chemical Industries)
7) Chrysin: “Chrysin” (Kanto Chemical)
8) Apigenin: “Apigenin” (Wako Pure Chemical Industries)
9) Naringin: "Naringin" (Kanto Chemical)
10) Methyl hesperidin: "Methyl hesperidin" (Alps Pharmaceutical Industries)
11) Hesperidin: “Hesperidin” (Hamari Pharmaceutical)
12) Hesperetin: "Hesperetin" (Kanto Chemical)
13) Hesperidin sugar adduct: “αG-Hesperidin PA-T” (Toyo Sugar, Y / (X + Y) = 0.33, R / Z = 0.36)
14) Hesperidin sugar hydrolyzate: “Enzymatic degradation Hesperidin A”

  The enzyme-decomposed hesperidin A was prepared with reference to a report by Masukawa et al. That is, 1 g of hesperidin was dissolved in 1N NaOH, and then the pH was adjusted to 4 with 1N HCl. 1 g of hesperidinase (“soluble hesperidinase <Tanabe> No. 2”, Tanabe Seiyaku) was added to this solution and reacted at 50 ° C. for 4 hours. Subsequently, the mixture was filtered through a filter paper (Toyo No. 5), washed with distilled water, and the filtrate was collected. This was neutralized with 1N NaOH, and then freeze-dried to obtain enzymatically degraded hesperidin A hydrolyzed with an enzyme. When the composition analysis was performed using HPLC, the 7-glucosyl hesperetin content was 56.4%, the hesperetin content was 14.6%, and the hesperidin content was 29.0% (Y / (X + Y) = 0.33, R / Z = 0.17).

[Sample evaluation]
The prepared test products a1 to a20 were stretched to a thickness of about 4 mm on the entire surface of IWAKI, a plastic sterilized petri dish SH90-15 (shallow 90 × 15 mm) by 20 g. This color tone was measured with a miso colorimeter (Color Reader: CR-13 manufactured by MINOLTA). The L value indicating brightness was used as an index for coloring. L value was measured 3 times and the average value was calculated | required. Next, the surface of the miso was covered with a wrap (Saran Wrap, registered trademark) and brought into close contact so as not to come into direct contact with air. Covering with a wrap assumes a case where miso is packed in a container. This was left still in a thermostat (40 degreeC / 75% RH). After 3 days, the wrap was removed and the color tone was measured. Moreover, the relative value after 3 days when the initial value of the L value of miso (control) to which nothing was added was set to 100 was determined for each sample. The results are shown in Table 1.

As shown in Table 1, the test product a2 (containing chlorogenic acid), the test product a3 (containing grape seed polyphenol), the test product a4 (containing catechin), and the test product a5, rather than the test product a1 which is a control of reduced salt miso The L value of (containing isoflavone) was not preferable because it was low. In contrast, test products a6 to a8 (containing quercetin), test product a9 (containing rutin), test products a10 to a13 (containing chrysin), test product a14 (containing apigenin), test product a15 (containing naringin), test product L value of a16 (containing methyl hesperidin), test product a17 (containing hesperidin), test product a18 (containing hesperetin), test product a19 (containing hesperidin sugar adduct), test product a20 (containing hesperidin sugar hydrolyzate) A value almost equal to or higher than that of the control was exhibited, which was preferable.
Thus, when catechin (flavanol skeleton), which is a typical flavonoid, was blended, the color became dull and the L value decreased. On the other hand, it has been clarified that the addition of specific flavonoids (flavonol skeleton, flavone skeleton, flavanone skeleton) suppresses coloring despite the inclusion of flavonoids.

(2) Test products b1 to b8 and c1 to c6
In the formulation shown in Table 2, the following miso and flavonoids were mixed and kneaded with a spatula to prepare test products b1 to b8 and c1 to c6.
・ Miso Normal miso: “Shiku Ichimiso Miko-chan” (Miyasaka Brewing Co., Ltd.)
Low-salt miso: “Usu-shiro Aka Dashi”
・ Flavonoids
1) Chlorogenic acid: "Chlorogenic acid" (Tokyo Chemical Industry)
2) Grape Seed Polyphenol: “Gravinol” (Kikkoman)
3) Catechin: “Theafranc 90S” (Itoen)
4) Chrysin: “Chrysin” (Kanto Chemical)
5) Quercetin: “Quercetin dihydrate” (Wako Pure Chemical Industries)
6) Rutin: "Rutin trihydrate" (Wako Pure Chemical Industries)
7) Hesperidin: “Hesperidin” (Hamari Pharmaceutical)
8) Hesperidin sugar adduct: “αG-Hesperidin PA-T” (Toyo Sugar, Y / (X + Y) = 0.33, R / Z = 0.36)

[Evaluation of sample]
The prepared test products b1 to b8 and c1 to c6 were evaluated for color tone by the same method as (1). The results are shown in Table 2.

As shown in Table 2, in the case of normal miso, the L value of the test product b2 (containing chlorogenic acid), the test product b3 (containing grape seed polyphenol), and the test product b4 (containing catechin), rather than the additive-free test product b1 Both were lower. This indicates that coloring is promoted and is not preferable. In contrast, the L value of the test product b5 (containing chrysin), the test product b6 (containing quercetin), the test product b7 (containing rutin), and the test product b8 (containing hesperidin) is higher than that of the test product b1 (control). It was. This indicates that coloring is suppressed and preferable.
In the case of low salt miso, the L value of the test product c2 (containing grape seed polyphenol) was lower than that of the test product c1 without addition. On the other hand, the L value of the test product c3 (containing chrysin), the test product c4 (containing quercetin), the test product c5 (containing hesperidin), and the test product c6 (containing the hesperidin sugar adduct) is higher than that of the test product c1 (control). became. This indicates that coloring is suppressed and preferable.
Thus, when catechin (flavanol skeleton), which is a typical flavonoid, was blended, the color became dull and the L value decreased. On the other hand, it is clear that the addition of specific flavonoids (flavonol skeleton, flavone skeleton, flavanone skeleton) suppresses the decrease in L value even when flavonoids are contained, resulting in good color tone. It became.

(3) Test products d1 to d8 and e1 to e8
In the formulation shown in Table 3, the following miso, flavonoids, and potassium chloride were mixed and kneaded with a spatula to prepare test products d1 to d8 and e1 to e8.
・ Miso low salt miso: “Takeya miso shio hikaeme” (Takeya Co., Ltd.)
Reduced salt miso: “Delicious salt 1/2 miso” (Marcome)
・ Potassium chloride “Potassium chloride” (Wako Pure Chemical Industries)
・ Flavonoids
1) Catechin: “Theafranc 90S” (Itoen)
2) Chrysin: “Chrysin” (Kanto Chemical)
3) Quercetin: “Quercetin dihydrate” (Wako Pure Chemical Industries)
4) Rutin: “Rutin trihydrate” (Wako Pure Chemical Industries)
5) Hesperidin: “Hesperidin” (Hamari Pharmaceutical)
6) Hesperidin sugar adduct: “αG-Hesperidin PA-T” (Toyo Sugar, Y / (X + Y) = 0.33, R / Z = 0.36)

[Sample evaluation]
The prepared test products d1 to d8 and e1 to e8 were evaluated for color tone by the same method as (1). The results are shown in Table 3.

As shown in Table 3, in the case of low salt miso, the test product d1 (no addition) and the test product d2 (containing potassium chloride) had almost the same L value. On the other hand, the L value of the test product d3 (containing catechin) was low. This indicates that coloring is promoted and is not preferable. The L value of the test product d4 (containing rutin), the test product d5 (containing quercetin), the test product d6 (containing chrysin), the test product d7 (containing hesperidin), and the test product d8 (containing the hesperidin sugar adduct) is the test product d1. , D2 (control) was higher. This indicates that coloring is suppressed and preferable.
In the case of reduced salt miso, the test product e1 (no addition) and the test product e2 (containing potassium chloride) had substantially the same L value. On the other hand, the L value of the test product e3 (containing catechin) was low. This indicates that coloring is promoted and is not preferable. The L value of test product e4 (containing rutin), test product e5 (containing quercetin), test product e6 (containing chrysin), test product e7 (containing hesperidin), test product e8 (containing hesperidin sugar adduct) is the test product d1 , Higher than d2. This indicates that coloring is suppressed and preferable.
Thus, when catechin (flavanol skeleton), which is a typical flavonoid, was blended, the color became dull and the L value decreased. On the other hand, it is clear that the addition of specific flavonoids (flavonol skeleton, flavone skeleton, flavanone skeleton) suppresses the decrease in L value even when flavonoids are contained, resulting in good color tone. It became.

(4) Test products f1 to f2, g1 to g6, and h1 to h2
[Sample preparation]
In the formulation shown in Table 4, the following miso and flavonoids were mixed and kneaded with a spatula to prepare test products f1 to f2, g1 to g6, and h1 to h2.
・ Miso Reduced salt miso: Deliciously salted 1/2 Miso (Marukome Co., Ltd.)
Low salt miso: light salt red dashi (Ichibiki Co., Ltd.)
Ordinary miso: miso with soup stock (Marukome Co., Ltd.)
・ Flavonoids
1) Hesperidin sugar adduct: “αG-Hesperidin PA-T” (Toyo Sugar, Y / (X + Y) = 0.33, R / Z = 0.36)
2) Catechin: “Theafranc 90S” (Itoen)
3) Hesperidin: “Hesperidin” (Hamari Pharmaceutical)
4) Quercetin: “Quercetin dihydrate” (Wako Pure Chemical Industries)

[Evaluation of sample]
18 g of each test product and 160 g of hot water were mixed and stirred to prepare miso soup. Sensory evaluation was performed about the flavor of the obtained miso soup. The results are shown in Table 4.

As shown in Table 4, the test product f2 in which the hesperidin sugar adduct was added to the reduced salt miso had a warmer and richer texture than the test product f1 (control) to which nothing was added, and was generally mellow. It turned out to be a good flavor.
Similarly, the test products g3 and g4 in which the hesperidin sugar adduct is added to the low salt miso have an enhanced aroma and rich reddish miso-specific aroma compared to the test product g1 (control) to which nothing is added, It was shown to have a rich and good flavor. Similarly, the test product g5 (containing hesperidin) also has a rich and rich scent with a rich and good flavor. In addition, the test product g6 (containing quercetin) had a strong initial taste and enhanced the taste of the first half (thickness). On the other hand, the test product g2 containing catechin was not preferable because it had an astringent taste such as astringency and a red scent peculiar.
In particular, in the case of normal miso (with soup), the test product h2 containing the hesperidin sugar adduct has a dashi flavor that is higher than the test product h1 (control) containing nothing, and the taste and taste of the whole miso soup It became clear that it improved remarkably and became rich and favorable flavor.
In this way, by blending specific flavonoids, it is clear that the original flavor of miso is not impaired, the richness and aroma of miso are enhanced, the unity and richness of the flavor are improved, and the flavor is improved. It was.

(5) Test products i1 to i2 and j1 to j4
[Sample preparation]
In the formulation shown in Table 5, the following miso, flavonoids and potassium chloride were mixed and kneaded with a spatula to prepare test products i1 to i2 and j1 to j4.
・ Miso Reduced salt miso: Deliciously salted 1/2 Miso (Marukome Co., Ltd.)
Low salt miso: light salt red dashi (Ichibiki Co., Ltd.)
・ Potassium chloride Potassium chloride (Wako Pure Chemical Industries, Ltd.)
・ Flavonoids
1) Hesperidin sugar adduct: “αG-Hesperidin PA-T” (Toyo Sugar, Y / (X + Y) = 0.33, R / Z = 0.36)
2) Hesperidin: “Hesperidin” (Hamari Pharmaceutical)
3) Quercetin: “Quercetin dihydrate” (Wako Pure Chemical Industries)

[Evaluation of sample]
18 g of each test product and 160 g of hot water were mixed and stirred to prepare miso soup. Sensory evaluation was performed about the flavor of the obtained miso soup. The results are shown in Table 5.

As shown in Table 5, test sample i2, in which potassium chloride and hesperidin sugar adduct were added to low-salt miso, had a lower peculiar taste (bitter taste, bitter taste) peculiar to potassium chloride than test sample i1 in which only potassium chloride was added. As a result, it turned out that it was full and the flavor was good.
The test product j2 in which potassium chloride and a hesperidin sugar adduct are added to low salt miso has a lower peculiar taste peculiar to potassium chloride compared to the test product j1 in which only potassium chloride is added, and the richness is enhanced and the richness is enhanced. It was shown to have a good flavor. Similarly, the test product j3 (containing hesperidin) also had a reduced taste of potassium chloride, increased umami, strengthened its richness, and had a rich and good flavor. In addition, the test product j4 (containing quercetin) had a strong initial taste and enhanced the taste of the first half (thickness).
In this way, by adding a specific flavonoid, the peculiar taste unique to potassium chloride is reduced, and by adding a specific flavonoid in this way, the original flavor of miso is not impaired and the richness of the miso is improved. And it became clear that a rich feeling was given and it became favorable flavor.

(6) Test products k1 to k2
100 g of the same test product i2 was prepared and filled in an aluminum pouch. Subsequently, it sealed with the heat sealer and manufactured the container filling miso (test product k1). Similarly, for the test product j4, a container-filled miso (test product k2) was produced.

(7) Test products l1 to l3
[Sample preparation]
In the formulation shown in Table 6, the following miso and anthocyanin were mixed and kneaded with a spatula to prepare test products 11 to 13.
・ Miso Normal miso: “Shiku Ichimiso Miko-chan” (Miyasaka Brewing Co., Ltd.)
・ Anthocyanins, etc.
1) Hesperidin: “Hesperidin” (Hamari Pharmaceutical)
2) Purple potato pigment: “Sun Red YMF” (San-Eigen EF Eye)
3) Elderberry pigment: “Elderberry pigment” (Nippon Biocon)

[Evaluation of sample]
With respect to the prepared test products l1 to l3, the initial color tone was measured by the same method as in (1). The results are shown in Table 6.

  As shown in Table 6, the L value of the test product 12 (containing purple potato pigment) and the test product 13 (containing elderberry pigment) was lower than the L value of the test product 11 (containing hesperidin). This indicates that darkening was achieved by adding anthocyanin. Thus, it was found that the desired effect could not be obtained even when anthocyanin was added.

(8) Test products m1 to m9
[Sample preparation]
In the formulation shown in Table 7, the following miso, flavonoids, and phosphoric acid compounds were mixed and kneaded with a spatula to prepare test products m1 to m9.
・ Miso Normal miso: “Shiku Ichimiso Miko-chan” (Miyasaka Brewing Co., Ltd.)
・ Flavonoids
1) Rutin: “Rutin trihydrate” (Wako Pure Chemical Industries)
2) Rutin sugar adduct: “αG-rutin PS” (Toyo Sugar, purity 42%, Y / (X + Y) = 0, R / Z = 0.34)
・ Phosphate compounds
1) Phytic acid: “Phytic acid” (Wako Pure Chemical Industries, 50% purity)
2) Phosphoric acid: “Phosphoric acid” (Wako Pure Chemical Industries, 85% purity)

[Sample evaluation]
About the prepared test products m1-m9, the color tone was evaluated by the method similar to (1). The results are shown in Table 7.

As shown in Table 7, the L value of the test product m4 (containing rutin) increased as compared to the test product m1 (no addition). Furthermore, the L value of the test product m5 (containing rutin + phytic acid) and the test product m6 (containing rutin + phosphoric acid) increased.
On the other hand, the L value of the test product m7 (containing the rutin sugar adduct) was lower than that of the test product m1. However, the L value of test product m8 (containing rutin sugar adduct + phytic acid) and test product m9 (containing rutin sugar adduct + phosphoric acid) was equal to or higher than that of test product m1.
Thus, it was shown that the coloring suppression effect is further exhibited by containing the flavonoids and the phosphate compound.

Claims (6)

A miso containing 0.01 to 5% by mass of a flavonoid having a flavanone skeleton, a flavone skeleton or a flavonol skeleton. The miso according to claim 1, wherein the flavonoids contain a flavonoid glycoside. The miso according to claim 2, wherein the flavonoid is a flavonoid in which the content of a glycoside represented by the following formula (2) is 15% by mass or more.
Glycoside / (Glycoside + Aglycone) × 100 (%) Formula (2) The miso according to claim 2 or 3, wherein the sugar constituting the flavonoid glycoside satisfies the following formula (3).
R / Z = 0 to less than 0.5 Formula (3)
Here, R and Z are the following numbers, respectively.
R: Number of moles of deoxy sugar in 1 mole of flavonoid glycoside Z: Number of moles of all constituent sugars in 1 mole of flavonoid glycoside Flavonoids include rutin, quercetin, isoquercetin, quercitrin, isoquercitrin, hyperin, myricetin, myricitrin, kaempferol, luteolin, astragalin, chrysin, naringin, naringenin, apigenin, apiin, eriodictitol, eriocitrin, The miso of any one of Claims 1-4 which is 1 type, or 2 or more types of mixtures selected from these and neo eriocitrin, and these sugar adducts or these sugar hydrolysates. The miso according to any one of claims 1 to 5, which is packed in a container.