JP4909881B2 - スープ - Google Patents
スープ Download PDFInfo
- Publication number
- JP4909881B2 JP4909881B2 JP2007325611A JP2007325611A JP4909881B2 JP 4909881 B2 JP4909881 B2 JP 4909881B2 JP 2007325611 A JP2007325611 A JP 2007325611A JP 2007325611 A JP2007325611 A JP 2007325611A JP 4909881 B2 JP4909881 B2 JP 4909881B2
- Authority
- JP
- Japan
- Prior art keywords
- hesperidin
- soup
- mixture
- monoglucosyl
- odor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
本発明において濃縮スープとする場合は、乾燥野菜の製造方法としては加熱乾燥、真空乾燥、凍結乾燥、凍結真空乾燥等の任意の製造方法が採用される。また、乾燥濃縮スープ及び乾燥具材の製造方法としては、、乾燥野菜と乾燥原料の混合、野菜および/又は乾燥野菜と調味液体との混合物をスプレードライ等の加熱乾燥、真空乾燥、凍結乾燥、凍結真空乾燥、造粒法等任意の製造方法が採用される。また、液体濃縮スープは、殺菌後容器に封入する方法や包装後殺菌する方法等の任意の製造方法が採用される。
混合物A
αG−ヘスペリジンPA−T(東洋精糖)1gとヘスペリジン(ハマリ薬品)0.4gを1NのNaOHで溶解させた後、1NのHClで中和し、中和溶液を透析膜で脱塩した後、凍結乾燥し、モル比でポリグルコシルヘスペリジン0.8%、モノグルコシルヘスペリジン58.1%、ヘスペリジン41.1%の混合物Aを得た。
ヘスペリジンを0.3gとした以外は混合物Aと同じ方法により調製し、モル比でポリグルコシルヘスペリジン0.9%、モノグルコシルヘスペリジン62.6%、ヘスペリジン36.5%の混合物Bを得た。
ヘスペリジンを0.1gとした以外は混合物Aと同じ方法により調製し、モル比でポリグルコシルヘスペリジン1.0%、モノグルコシルヘスペリジン74.0%、ヘスペリジン25.0%の混合物Cを得た。
αG−ヘスペリジンPA−Tを用いた。混合物の組成はモル比でポリグルコシルヘスペリジン1.1%、モノグルコシルヘスペリジン81.4%、ヘスペリジン17.5%であった。
αG−ヘスペリジンPA−T 30gを水200mlに溶解させ、200mlの水飽和ブタノール溶液を加えて振とうし、水層を分離した。更に、分離しした水層に水飽和ブタノール200mlを加えて振とうし、水層を分離する操作を4回繰り返した後、分離した水層を凍結乾燥し、モル比でポリグルコシルヘスペリジン0.8%、モノグルコシルヘスペリジン97.3%、ヘスペリジン1.9%の混合物Eを得た。
混合物E1gとαG−ヘスペリジンH(東洋精糖)1gとを水に溶解し、その溶液を凍結乾燥し、モル比でポリグルコシルヘスペリジン22.7%、モノグルコシルヘスペリジン56.8%、ヘスペリジン20.5%の混合物Fを得た。
αG−ヘスペリジンHを用いた。混合物の組成はモル比でポリグルコシルヘスペリジン44.2%、モノグルコシルヘスペリジン32.2%、ヘスペリジン23.6%であった。
食塩1.5g及び乾燥ネギ(水分3%)1.5gに、モノグルコシルヘスペリジンとグルコシルヘスペリジンのA〜Gの各混合物50mg(乾燥ネギに対し3.3%)を加え、それぞれ60℃の湯150mlを加えた試験品7種、及び混合物を加えない無添加品を調製した。これらの溶液の乾燥臭を生臭み、異臭(土臭み)および乾燥野菜の風味を総合評価として10名の専門パネラーによって下記の評価基準を用い、評点法によって評価し、その平均値により評価した。
<青臭み>
4:生臭みがかなり強い
3:生臭みが強い
2:不快ではないが生臭みを感じる
1:生臭みがわずかに感じられる
0:生臭みが感じられない
4:異臭(土臭み)がかなり強い
3:異臭(土臭み)が強い
2:不快ではないが異臭(土臭み)を感じる
1:異臭(土臭み)がわずかに感じられる
0:異臭(土臭み)が感じられない
4:乾燥臭が全く気にならず、風味に優れている
3:乾燥臭がわずかに気になるが、風味が良好である
2:不快ではないが乾燥臭が気になるが、風味は良好である
1:乾燥臭が気になり、風味の調和に若干欠ける
0:乾燥臭がかなり気になり、風味の調和欠ける
乾燥ネギ(水分3%)1.5gにモノグルコシルヘスペリジンとグルコシルヘスペリジンの混合物Dを50mg(乾燥ネギに対し3.3%)、100mg(乾燥ネギに対し6.7%)及び200mg(乾燥ネギに対し13.3%)添加したものに、それぞれ食塩を1、2及び3g加え、60℃の湯150mlを加えた試験品9種類、及び混合物を加えず、食塩のみを1、2及び3g加えた3種の無添品を調製した。これらの溶液の乾燥臭を10名の専門パネラーによって試験例1の総合評価と同じ評価基準を用い、評点法によって評価し、その平均値により評価した。
表3に示す配合比(質量比)でモノグルコシルヘスペリジンとグルコシルヘスペリジンの混合物を含有した液体濃縮スープX、Yおよび混合物を含有しない液体濃縮スープZを調製した。乾燥ネギ(水分3%)0.5g、乾燥わかめ(水分3.2%)1.5g、グルタミン酸ソーダ0.7gを混合し、乾燥具材a2.7gを調製した。X〜Zの各液体濃縮スープ10g、及び乾燥具材a2.7gに湯140mlを入れ、ネギ入りわかめスープx、y及びzを作った。スープx〜zの乾燥臭を10の専門パネラーによって試験例2記載の評価基準に従い、評点法によって評価し、その平均値により評価した結果を表4に示す。
試験濃縮スープとして、試験例3記載の液体濃縮スープX、Yを用い、プラセボとして液体濃縮スープZを用いた。乾燥野菜入り乾燥具材として、試験例3記載の乾燥具材aと、乾燥ネギ(水分3%)0.5g、乾燥わかめ(水分3.2%)1g、乾燥油揚げ(水分2.5%)0.5g、グルタミン酸ソーダ0.5gを混合した乾燥具材b、乾燥ネギ(同上)0.5g、乾燥わかめ(同上)1g、乾燥とうふ(水分2.8%)0.5g、グルタミン酸ソーダ、0.5gを混合した乾燥具材cを用いた。
官能評価試験は全て2重盲検法で行った。軽症高血圧者118名に飽きがこないように3種の乾燥具材a〜cの中から1つを毎日任意で選択してもらい、選択された乾燥具材と液体濃縮スープZ10gに湯140mlを加えたスープを4週間摂取してもらい、開始時、2週間後、4週間後に血圧、血液検査を行い、検査値の平均値、バラツキがほぼ等しくなるように3群に振り分けた。
振り分けられた3群の内1群は引き続き3種の乾燥具材a〜cの内1つを毎日選択してもらい、選択された乾燥具材と液体濃縮スープZ10gに湯140mlを加えたスープを12週間摂取してもらった。他の2群は液体濃縮スープZの替わりに、液体濃縮スープをそれぞれ液体濃縮スープX又はYに替えた以外は同様の摂取方法で12週間摂取してもらった。2週間後、4週間後、8週間後、12週間後に血圧、血液検査を行った。
Claims (5)
- 乾燥野菜100質量部に対し、モノグルコシルヘスペリジン/ヘスペリジンのモル比が60/40〜99/1であるモノグルコシルヘスペリジンとヘスペリジンの混合物を2〜20質量部含有し、前記混合部中におけるポリグルコシルヘスペリジンの存在比が、ポリグルコシルヘスペリジン、モノグルコシルヘスペリジンおよびヘスペリジン全体中20モル%以下であるスープ。
- ナトリウム0.01〜1.5質量%及び/又はカリウムを0.01〜1.5質量%含有する請求項1記載のスープ。
- 乾燥野菜100質量部に対し、モノグルコシルヘスペリジン/ヘスペリジンのモル比が60/40〜99/1であるモノグルコシルヘスペリジンとヘスペリジンの混合物を2〜20質量部含有し、前記混合部中におけるポリグルコシルヘスペリジンの存在比が、ポリグルコシルヘスペリジン、モノグルコシルヘスペリジンおよびヘスペリジン全体中20モル%以下である濃縮スープ。
- ナトリウム及び/又はカリウムを含有する請求項3記載の濃縮スープ。
- 濃縮スープに湯を加え全量150mlとした時に、ナトリウム0.01〜1.5質量%及び/又はカリウムの含有量が0.01〜1.5質量%となるように配合された請求項4記載の濃縮スープ。
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