JP5165942B2 - miso - Google Patents

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 miso coloring. These techniques are roughly classified into (1) addition of other components, (2) pretreatment of raw materials, (3) improvement of brewing conditions, and (4) other. (1) includes a method of adding 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 (rice cake), rice cake extract at the time of charging The technique etc. which add and ferment are disclosed (patent documents 1-4). As (2), a technique for enzymatically treating raw soybeans, (3) as a method using a temperature-sensitive yeast, and (4) as a technique using a non-breathable cup 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 13).

  Moreover, the technique which applies flavonoids to a foodstuff and a seasoning is proposed (patent documents 14-17). Furthermore, among flavonoids, flavones with a large number of methoxy residues are known to have a salty taste-reducing effect, a sweetness-retaining inhibitory effect, etc. unknown. In addition, flavonoids have the effect of reducing the sweetness persistence of high-intensity sweeteners, the blue odor, astringency and sourness of vegetable drinks and herbal medicines, and the action of reducing unpleasant odors and unpleasant tastes. Is known (patent documents 18 to 24).

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 WO 98/18348 pamphlet JP 2005-168458 A JP 2004-290129 A JP-A-9-187244 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

  The conventional methods for improving or suppressing the coloration of miso have the problems that the effect is not sufficient, capital investment is required and the cost is increased, and the process is complicated. In addition, the addition of food additives and the like proposed as a simple method has a problem in that the original flavor of miso is affected and the effect of suppressing color change is insufficient.

  Therefore, an object of the present invention is to suppress color change, and to maintain the original flavor of miso so that it can be easily ingested with good flavor, has a physiological function such as a blood pressure lowering effect, and is simple. It is to provide miso that can be manufactured.

  As a result of examining the above problems, the present inventors have blended specific amounts of specific flavonoids with miso so that the original flavor of miso is maintained, color change of miso is suppressed, and blood pressure is reduced. It has been found that a miso having a physiological function such as a lowering action and having a good flavor can be easily obtained.

That is, this invention provides the miso which contains 0.01-5 mass% of flavonoids which satisfy | fill 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

  ADVANTAGE OF THE INVENTION According to this invention, the color change is suppressed and it is easy to ingest continuously by maintaining the original flavor of miso, and it is easy to obtain miso having physiological functions such as blood pressure lowering effect. be able to.

  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 chloride adversely affects kidney disease, heart disease, and hypertension, it is preferable that the miso of the present invention is 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 one having a sodium content of 50% or less of that in a normal food of the same kind, and a non-dry miso having a sodium content of 2.1% to 2.55%, preferably 2 It is preferably 3% to 2.5%. In addition, it is preferable that dry miso has a sodium content of 4% to 5.5%, 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%. Less than 2%, preferably 3.5% to 4%. In addition, it is preferable that the sodium content in dried miso is more than 5.5% to less than 9%, 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 (Hitachi Polarized Zeeman atomic absorption photometer Z-6100).

  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 ordinary miso, processed miso, or mixed miso, but it is necessary that 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 the suppression effect of a color change, maintenance of the original flavor of miso, and the physiological effect.

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 refers to a group of compounds having C ₆ -C ₃ -C ₆ as a basic skeleton, such as flavans, flavanols, isoflavanones, Also included are anthocyanidins, leucoanthocyanidins, proanthocyanidins, etc. ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsuaki, 1995). The flavonoid in the present invention refers to a broad meaning, preferably a narrow meaning.

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. Examples include glycosides, leucoanthocyanidin glycosides, proanthocyanidin glycosides, flavone glycosides, flavan glycosides, flavanone glycosides, flavanol glycosides, flavonol glycosides, flavonol glycosides, It is preferably one or a mixture of two or more of isoflavone glycosides and isoflavanone glycosides. 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 preferable because they meet the gist of the present invention.

  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 neohesperidose, 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, specifically hesperidin, neohesperidin, eriocitrin, neoeriocitrin, naringin, raliltin, purnin, didimine, poncillin, astragalin, isoquercitrin, Quercitrin, rutin, hyperin, quercimelitrin, myricitrin, daidzin, glycitin, genistin, calliptefin, chrysantamine, cyanine, kerocyanin, ideine, mecocyanin, peonine, delphine, nasin, petunin, malvin, enin, nariftin, leufoline, apibrain, linaroside Narcissin, sugar adducts thereof, one or a mixture of two or more selected from these, hesperidin, methyl hesperidin, these Hesperidin such sugar adduct is preferred. 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, it is preferable that the flavonoids satisfy the following formula (1) from the viewpoint of suppressing color change and maintaining the original flavor of miso.

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 particularly 0.27 to 0.35 is preferable in terms of suppressing color change and maintaining the original flavor of miso. In particular, since the OH group bonded to the benzene 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 in the above range. preferable. Specific examples satisfying the formula (1) include hesperidin, methyl hesperidin, pectrinarigenin, nobiletin, brassidin, narcissin, linaroside, tricine, isorhamnetin, tangelitin, sinencetin, diosmin, acetetine, hesperetin, hesperidin-treated hesperidin, malvin, enin 1 or a mixture of two or more selected from these, preferably hesperetin, hesperidin, hesperidin sugar adduct, hesperidin-treated hesperidin, methyl hesperidin, and the like. One or a mixture of two or more is preferable, and in particular, hesperidin, hesperidin sugar adduct, or a mixture thereof is a color change suppression, flavor, solubility in water, industrial Preferable in terms of productivity.

In the present invention, the flavonoids preferably contain a flavonoid glycoside from the viewpoint of solubility. In the flavonoid glycoside, the mass% of the glycoside represented by the following formula (3) in all flavonoids is preferably 50% or more, more preferably 70% or more, and further preferably 80% or more. It is preferably 85 to 100%, particularly 90 to 99.9%, particularly 91 to 99%, from the viewpoint of flavor and solubility.
Glycoside / (Glycoside + Aglycone) × 100 (%) Formula (3)

In the present invention, it is preferable from the viewpoint of storage stability that the sugar constituting the flavonoid glycoside satisfies the following formula (2).
R / Z = 0 to less than 0.5 Formula (2)
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 2), more preferably 0.05 to 0.47, and even more preferably 0.8. It is preferably 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 prepared with an R / Z value of 0 to less than 0.5 (formula 2) is hereinafter referred to as “sugar ratio-adjusted glycoside”.

  The sugar ratio-adjusted glycoside is a flavonoid mixture containing a glucose glycoside such as chrysimarin or astragalin, and / or a glucose glycoside containing a deoxy sugar such as a rutinose glycoside such as hesperidin or diosmin. A flavonoid mixture in which saccharides are mixed and the R / Z ratio is adjusted may be used.

  The sugar ratio-adjusted glycosides are neoponcillin (isosacraletin-7-rutinoside), poncillin (isosacraletin-7-neosperidside), narucine (isoramnetin-3-rutinoside), diosmin (diosmethine-7-rutinoside), neo Rutinose and / or neohesperidose glycosides such as diosmine (diosmethine-7-neohesperidoside), hesperidin (hesperetin-7-rutinoside), neohesperidin (hesperetin-7-neohesperidoside), Inaba et al. ( Acid hydrolysis by the method of the Japan Food Industry Association, Vol. 43, No. 11, p1212 (1996)), or Masukawa et al. (Journal of the Japan Food Industry Association, Vol. 32, No. 12, p869 (1985)) Isosakuranetin-7-glu obtained by enzymatic hydrolysis by the method of Flavonoid mixtures and / or glucose glycosides containing hydrolyzed glucose glycosides such as coside, isorhamnetin-3-glucoside, diosmethine-7-glucoside, hesperetin-7-glucoside, and rutinose glycosides such as hesperidin, diosmin A flavonoid mixture in which the R / Z ratio is adjusted by mixing with a glycoside containing such deoxy sugars may be used.

  Furthermore, sugar ratio-adjusted glycosides include neoponcillin (isosacraletin-7-rutinoside), reifolin (apigenin-7-rutinoside), narucine (isoramnetin-3-rutinoside), diosmine (diosmethine-7-rutinoside), hesperidin (hesperetin- Glucosyl obtained by adding a sugar to the sugar chain of a rutinose glycoside such as 7-lutinoside by the method of Yoneya et al. (Biosci. Biotech. Biochem., Vol. 58, No. 11, p1990 (1990)). Flavonoid mixtures containing lutinose glycoside sugar adducts such as neoponcillin, glucosylleuphorin, glucosylnarussin, glucosyldiosmine, glucosylhesperidin, poncillin (isosacraletin-7-neohesperidoside), neodiosmin (diosmethine) -7-Neohesperidoside), Neohesperidin (Hesperetin-7-Neohesperideside), Naringin (Narigenin-7-Neohesperidoside) and other sugar chains of neohesperidose glycosides such as Yoneya et al. (Biosci. Biochem., Biochem., Vol. 60, No. 4, p645 (1996)), etc., and obtained by adding a sugar, such as glucosylponcillin, glucosyl neodiosmine, glucosyl neohesperidin, glucosylnaringin, etc. Gluconoids containing a flavonoid mixture containing a body sugar adduct, or a rutinose glycoside sugar adduct and / or a neohesperidose glycoside sugar adduct, and a deoxy sugar such as a rutinose glycoside such as hesperidin or diosmin And a flavonoid mixture in which the R / Z ratio is adjusted.

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 the flavonoids is preferably 50% or more, more preferably 60 to 100%, particularly 70 to 97%, and particularly preferably 80 to 95%.

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 solubility in a solution having a high salt concentration and storage stability.
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). In particular, the content of hesperidins can be measured by the method described in the paper (Biosci. Biotech. Biochem., 58 (11), 1990, 1994).

  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 a stimulating 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-6100 type Hitachi Polarized Zeeman atomic absorption photometer).

  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 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 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.

  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 flavonoids are added in the state of powder, the particle size of the flavonoids is not particularly limited, but those having a small particle size are preferred because they can be mixed and dispersed uniformly.

  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 when making a container-packed miso, a film packaging material having high gas barrier properties, for example, a packaging material made of polyethylene terephthalate (PET) / ethylene vinyl alcohol polymer / low density polyethylene (PE), PET / aluminum / PE packaging materials are used, and other packaging materials include ordinary PET packaging materials, bag-like containers using synthetic resin packaging materials, molded containers, glass bottles, etc. be able to. 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 so that the color change of the miso is suppressed and maintained without changing 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 1-10
[Sample preparation]
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 10. Test articles 3, 4, 7, 9 and 10 correspond to examples of the present invention.
・ Miso Reduced salt miso: Reduced salt miso (Nagano Miso Co., Ltd.)
Ordinary miso: Shinshu miso Naka-sweet (Miyasaka Brewing Co., Ltd.)
White miso: Saikyo white miso <Kamijo> (Nishikyo miso)
Flavonoids Hesperidin sugar adduct: αG-Hesperidin PA-T (manufactured by Toyo Sugar Co., Ltd., Y / (X + Y) = 0.33, R / Z = 0.36), rutin sugar adduct: αG-rutin PS (Toyo Sugar Co., Ltd.) Manufactured, Y / (X + Y) = 0, R / Z = 0.36)

[Evaluation of sample]
60 g of the prepared test products 1 to 10 were put into a polyethylene bag with a zipper (Unipack: B-4 (85 × 60 × 0.04 mm)) and allowed to stand in a constant temperature bath (40 ° C./75% RH). The color tone was measured over time with a miso colorimeter (Color Reader: Model CR-13 manufactured by MINOLTA). The L value indicating brightness was used as an index of color change. The results are shown in Table 2. Moreover, about each test article, flavor evaluation was performed by sensuality.

In the salt-reduced miso, test products 3 and 4 to which hesperidin sugar adduct was added as a flavonoid maintained the original flavor of miso even after storage. In addition, the color tone was brighter than that of the test product 1, and the change was also suppressed. The test product 2 had astringency and bitterness and was not a preferred flavor.
In white miso, test product 7 to which hesperidin sugar adduct was added as a flavonoid maintained the original flavor of miso even after storage. Moreover, the change of the color tone was suppressed compared with the test products 5 and 6. The test product 6 had astringency and bitterness and was not a preferred flavor.
In normal miso, test products 9, 10 to which hesperidin sugar adducts were added as flavonoids maintained their original flavor even after storage. In addition, a change in color tone was suppressed as compared with the test product 8.
Thus, it has been shown that blending specific flavonoids suppresses color tone change while having the original flavor of miso.

(2) Test products 11-17
[Sample preparation]
In the formulation shown in Table 1, the following miso and flavonoids were mixed and kneaded with a spatula to prepare test products 11-17. Test articles 14 and 15 correspond to examples of the present invention.
・ Miso Reduced salt miso: Reduced salt miso (Nagano Miso Co., Ltd.)
Flavonoids Hesperidin sugar adduct: αG-Hesperidin PA-T (manufactured by Toyo Sugar Co., Ltd., Y / (X + Y) = 0.33, R / Z = 0.36), rutin sugar adduct: αG-rutin PS (Toyo Sugar Co., Ltd.) Manufactured by Y / (X + Y) = 0, R / Z = 0.36), cysteine: (Wako Pure Chemical Industries, Ltd.), ascorbic acid: (Wako Pure Chemical Industries, Ltd.).

[Evaluation of sample]
The prepared test products 11 to 17 were each stretched to a thickness of about 4 mm over the entire surface of a sterilized petri dish SH90-15 (shallow type 90 × 15 mm) made by IWAKI, 20 g. Next, a wrap (Saran Wrap (registered trademark), the same thing is used below) is adhered to the half surface so as not to be in direct contact with the air (wrap system), and the other half surface is in direct contact with the air without contacting anything. (Open system). The wrap system is assumed to be packed in a container. These were left still in a thermostat (37 ° C./75% RH), and the color tone was measured over time by the same method as in (1). The results are shown in Table 3. Moreover, about each test article, flavor evaluation was performed by sensuality.

Test samples 14 and 15 to which hesperidin sugar adduct was added as flavonoids maintained the original flavor of miso after storage. Moreover, even if compared with any of the test products 11-13, the bright color tone was shown. This tendency was observed in the same manner in both the wrap system and the open system, but it became clear that the color change was suppressed in the wrap system. That is, it was shown that the container packing is preferable in terms of suppression of color tone change. In addition, the test products 12 and 13 had astringency and bitterness, and were not a preferable flavor.
Further, the test product 16 felt sour, and the test product 17 felt a sulfur odor, which was not a preferred flavor.
Thus, it has been shown that blending specific flavonoids suppresses color tone change while having the original flavor of miso.

(3) Test products 18-27
[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 18 to 27. Test articles 21, 22, 24, and 27 correspond to examples of the present invention.
・ Miso Reduced salt miso: Deliciously salted 1/2 Miso (Marukome Co., Ltd.)
Low salt miso: light salt red dashi (Ichibiki Co., Ltd.)
Ordinary miso: Shinshu Ichimiso Miko-chan (Miyasaka Brewing Co., Ltd.)
Flavonoids Hesperidin sugar adduct: αG-Hesperidin PA-T (manufactured by Toyo Sugar Co., Ltd., Y / (X + Y) = 0.33, R / Z = 0.36), rutin sugar adduct: αG-rutin PS (Toyo Sugar Co., Ltd.) Manufactured, Y / (X + Y) = 0, R / Z = 0.36), catechin: Theafuran 90S: (Itoen Co., Ltd.), hesperidin enzyme-treated product: enzyme-treated hesperidin A.

  The enzyme-treated hesperidin A was prepared and analyzed with reference to the report by Masukawa et al. (Supra). 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 a hesperidin composition 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).

[Evaluation of sample]
The prepared test products 18 to 27 were stretched to a thickness of about 4 mm on the entire surface of IWAKI, a plastic sterilized petri dish SH90-15 (shallow type 90 × 15 mm) by 20 g. This color tone was measured in the same manner as (1). Next, the surface of the miso was covered with wrap, and the wrap was brought into close contact so that it was not in direct contact with air. 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 4.

As shown in Table 4, the color tone of the test product 19 containing sugar-added rutin and the test product 20 containing catechin was lower than that of the test product 18 which is a control of reduced salt miso, which was not preferable. On the other hand, the color tone of the test product 21 containing the hesperidin sugar adduct and the test product 22 added with the hesperidin enzyme-treated product exhibited a value almost equal to or higher than that of the control, which was preferable.
Further, the color tone of the test product 24 containing the hesperidin sugar adduct was higher than that of the control product 23, which is a low salt miso control, and was preferable.
Furthermore, the color of the test product 26 containing catechin was duller and the L value was lower than that of the test product 25 which is a control of normal miso, which was not preferable. The color tone of the test product 27 containing the hesperidin sugar adduct was a value equivalent to that of the control.
Thus, when catechin, 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, by adding a specific flavonoid, the color tone change is suppressed despite the inclusion of the flavonoid.

(4) Test products 28-35
[Sample preparation]
In the formulation shown in Table 5, the following miso, potassium chloride, and flavonoids were mixed and kneaded with a spatula to prepare test products 28 to 35. Test articles 31 and 35 correspond to examples of the present invention.
・ Miso Reduced salt miso: Deliciously salted 1/2 Miso (Marukome Co., Ltd.)
Low salt miso: Takeya miso Shiohikae (Takeya Co., Ltd.)
・ Potassium chloride Potassium chloride (Wako Pure Chemical Industries, Ltd.)
Flavonoids Hesperidin sugar adduct: αG-Hesperidin PA-T (manufactured by Toyo Seika Co., Ltd., Y / (X + Y) = 0.33, R / Z = 0.36), catechin: Teafuran 90S (Itoen Co., Ltd.)

[Evaluation of sample]
The prepared test products 28 to 35 were stretched to a thickness of about 4 mm over the entire surface of IWAKI, a plastic sterilized petri dish SH90-15 (shallow type 90 × 15 mm) by 20 g. This color tone was measured in the same manner as (1). Next, the surface of the miso was covered with wrap, and the wrap was brought into close contact so that it was not in direct contact with air. 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 5.

As shown in Table 5, the color tone of the test product 30 containing catechin, which is a typical flavonoid, is lower than that of the test product 28 which is a low salt miso control and the test product 29 to which 2% of potassium chloride is added. It was not preferable. On the other hand, the color tone of the test product 31 to which the hesperidin sugar adduct was added exhibited a value almost equal to or higher than that of the control, which was preferable.
Moreover, the color of the test product 34 containing catechin is duller and the L value is lower than the test product 32, which is a low salt miso control, and the test product 33 with 2% potassium chloride added thereto. There wasn't. On the other hand, the color tone of the test product 35 in which the hesperidin sugar adduct was blended showed a higher value than the control, which was preferable.
Thus, when catechin which is a typical flavonoid was blended with miso containing potassium chloride, the color became dull and the L value decreased. On the other hand, it was shown that by adding a specific flavonoid, a change in color tone is suppressed even though the flavonoid is contained.

(5) Test products 36 to 41
[Sample preparation]
In the formulation shown in Table 6, the following miso and flavonoids were mixed and kneaded with a spatula to prepare test products 36 to 41. Test articles 37, 39 and 41 correspond to the examples of the present invention.
・ 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 Hesperidin sugar adduct: αG-Hesperidin PA-T (manufactured by Toyo Seiki Co., Ltd., Y / (X + Y) = 0.33, R / Z = 0.36)

[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 6.

As shown in Table 6, the test product 37 in which the hesperidin sugar adduct was added to the low-salt miso tasted better overall than the test product 36 (control) to which nothing was added, and had a good flavor. I found out that
Similarly, the test product 39 in which the hesperidin sugar adduct is added to the low-salt miso is shown to have a richer flavor and a better flavor compared to the test product 38 to which nothing is added (control). It was.
In particular, in the case of dashi stock, the test product 41 containing the hesperidin sugar adduct has a dashi flavor that is greater than that of the test product 40 (control) containing nothing, and the mass and richness of the taste of the miso soup are significantly improved. It became clear.
Thus, it became clear that the blend of specific flavonoids improves the richness and taste of miso soup and improves the flavor.

(6) Test products 42 to 45
[Sample preparation]
In the formulation shown in Table 7, the following miso, flavonoids and potassium chloride were mixed and kneaded with a spatula to prepare test products 42 to 45. Test articles 43 and 45 correspond to the examples of the present invention.
・ 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 Hesperidin sugar adduct: αG-Hesperidin PA-T (manufactured by Toyo Seiki Co., Ltd., Y / (X + Y) = 0.33, R / Z = 0.36)

[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 7.

As shown in Table 7, the test product 43 in which potassium chloride and hesperidin sugar adduct were added to the reduced salt miso had a lower taste (bitter taste, bitter taste) peculiar to potassium chloride than the test product 42 in which only potassium chloride was added. As a result, it turned out that it was full and the flavor was good.
Similarly, in the test product 45 in which potassium chloride and hesperidin sugar adduct are added to low salt miso, compared to the test product 44 in which only potassium chloride is added, the peculiar taste peculiar to potassium chloride is reduced, the taste is increased, and the richness is increased. It was shown to be enhanced and have a good flavor.
Thus, it became clear that blending a specific flavonoid improves the richness and flavor of miso soup, reduces the peculiar taste unique to potassium chloride, and improves the flavor.

(7) Test product 46
100 g of the same test product 43 as described above was prepared and filled in an aluminum pouch. Subsequently, it sealed with the heat sealer and manufactured the container-packed miso (test product 46).

Claims (2)

A miso containing 0.01-5 % by mass of flavonoids, wherein the flavonoid is a composition containing 7-glucosyl hesperetin , hesperetin and hesperidin obtained by hydrolyzing hesperidin sugar adduct or hesperidin with hesperidinase Miso that is. Miso claim 1, wherein those which are packaged.