JP6103569B1 - A food composition comprising Hoso Bawadan and shellfish extract - Google Patents

Abstract

[Problem] To provide a food composition in which the bitter taste is masked without losing the intestinal regulating action of Hosoubadan, and a bitter taste masking agent using a safe natural material. A bitterness masking agent comprising a shellfish extract. A bitterness masking agent, wherein the shellfish is a shellfish belonging to the family Lamiaceae or Marsdalegae, and preferably is a lice. A food composition comprising Hoso Bawadan and shellfish extract. A food composition for intestinal regulation. [Selection figure] None

Description

  The present invention relates to a food composition comprising Hoso Bawadan and a shellfish extract.

  Okinawa Prefecture has been known as a longevity prefecture until recently, and its average lifespan was extremely high even in the world, but in recent years its position has been fluctuating. In other prefectures, the average life expectancy has risen across the board, while in Okinawa, the life expectancy has been sluggish and the life expectancy has been decreasing relatively. The reason for this is a change in dietary habits. Previously, based on the concept of “medicine foods,” people were highly conscious of eating something good for their health. Recently, especially in the younger generations, westernization of food has progressed, and in fact, the mortality rate in Okinawa Prefecture Is a particularly strong rise among young people.

  Hosovawadan (Crepidiastrum lanceolatum) is a perennial plant belonging to the family Asteraceae and is also called “Nigana” or “Njana” in Okinawa. Hoso Bawadan has a unique bitter taste, but it has been eaten for a long time. In Okinawa, Hosobabadan has traditionally been known for its bowel regulation, antipyretic effect when catching a cold, heart disease and high blood pressure. In recent years, research on polyphenols contained therein has also been conducted.

  However, as a result of changes in dietary habits as described above, consumption of Okinawan traditional vegetables in general has been reduced, and the strong bitterness unique to Hosoubadan is sometimes avoided by younger generations. The number of people is decreasing significantly. There are many young people who have never eaten Hosovawadan, even outside Okinawa.

  Hosovawadan grows in some parts of East Asia, but is distributed almost throughout Okinawa. In addition, Hosovawadan is resistant to salt damage, so many islands in Okinawa grow naturally along the coast and can be sampled year round. However, for the reasons mentioned above, Hosovabadan is currently rarely used and the food resources are not fully utilized. Furthermore, with the entry into force of the Trans-Pacific Partnership Agreement (TPP) in which Japan participates, there is a concern that this agreement will affect the price of sugarcane, which is the main crop of Okinawa. The development of agricultural resources, especially high-value-added crops and foods using them, is an urgent issue.

  In addition, there are few cooking methods that are known in Okinawa in the first place, and this is an obstacle to the improvement of consumption of Hosovawadan. From this point of view, it is an important issue to develop a new cooking method of Hoso Bawadan, in particular, a commercial food that retains its health effects.

  In this way, Hoso Bawadan, a traditional Okinawan vegetable that also has an intestinal action, is treated with a method that has the effect of masking bitterness without losing its intestinal action, and is a health food that is easily accepted by the taste of modern consumers It is desirable to provide This will lead to the rediscovery of the health effects of traditional Okinawa foods in a way that suits the tastes of modern people, thereby contributing to the improvement of the health of people inside and outside Okinawa, and in turn, contributing to the revitalization of agriculture in Okinawa. .

  Regarding this problem, Hoso Bawadan has long been eaten with white tofu. However, whitening may not be enough to mask the bitter taste, and it does not meet the tastes of the younger generation. Moreover, patent document 1 is disclosing the bitterness masking method and the foodstuff which masked the bitterness of foods, such as olive, using flocculants, such as lime and ethanol. However, even if Hosovawadan and a masking agent are combined using this method, the food does not always have a good flavor. Moreover, in order to provide Hoso Bawadan to Okinawa as a natural food, it is desirable from the viewpoint of safety and marketing to mask the bitterness using completely natural ingredients.

JP 2013-13390 A

  An object of the present invention is to provide a food composition in which the bitter taste is masked without losing the intestinal action of Hosobabadan, and a bitter taste masking agent using a safe natural material.

  As a result of intensive research to solve the above problems, the present inventors have found that shellfish extracts such as rainbow trout can mask bitterness without affecting the intestinal action of Hosoubadan. Was completed.

That is, the present invention includes, but is not limited to, the following inventions.
(1) A bitter taste masking agent containing a shellfish extract.
(2) The bitterness masking agent according to the above, wherein the shellfish is a shellfish belonging to the family Lamiaceae or Marsdalegai.
(3) The bitterness masking agent as described above, wherein the shellfish is a swordfish.
(4) A food composition containing Hosovawadan (Crepidiastrum lanceolatum) and shellfish extract.
(5) The food composition according to the above, wherein the shellfish is a shellfish belonging to the family Lamiaceae or Marsdalegai.
(6) The food composition as described above, wherein the shellfish is a swordfish.
(7) The food composition as described above, which is for intestinal regulation.

  ADVANTAGE OF THE INVENTION By this invention, the food composition by which the bitter taste is masked can be provided, without losing the intestinal regulation effect of Hosoubadan. In particular, when a swordfish extract is used as a bitterness masking agent, it is possible to provide a food that has a good flavor and is highly evaluated in sensory evaluation. Furthermore, a bitterness masking agent using a safe natural material can be provided.

  The present invention relates to a food composition comprising Hoso Bawadan and a shellfish extract.

  Hereinafter, the present invention will be described in detail.

(Hosobawa Dan)
Hosovawadan (Crepidiastrum lanceolatum) is a perennial plant belonging to the family Asteraceae, which is also called “Nigana” or “Njana” in Okinawa, but it is a different species from the Ixeris dentata, also known as “Nigana” in Japanese. Hosovawadan is distributed almost all over Okinawa. Hoso Bawadan is resistant to salt damage, so many islands in Okinawa grow naturally along the coast and can be sampled year round. Although cultivars are not cultivated, it is practiced to grow lines that are self-selected from the strains that the producers grow by themselves, and such lines are distributed in the market in small quantities. Hoso Bawadan has a unique bitter taste, but it has been eaten for a long time. In Okinawa, Hosobabadan has long been known for its bowel regulation, antipyretic effects when catching a cold, heart disease and high blood pressure. Hosovawadan used in the present invention may be any part including leaves, stems and roots, but preferred parts are leaves and stems. In addition, Hoso Bawadan used in the present invention may be used as it is, but may be further subjected to any processing (pulverization, drying, extraction, roasting, etc.). One preferred embodiment of Hosoubadan used in the present invention is an extract.

(Shellfish)
The shellfish used in the present invention is not particularly limited as long as it is edible, but is preferably a shellfish belonging to Bivalvia, preferably a shellfish belonging to Heterodonta. Examples of the shellfish belonging to the preferred subclasses are swordfish and clams, and particularly preferably swordfish.

(Shijimi)
The swordfish used in the present invention refers to a bivalve that is classified into the bivalve class Cydenidae. Lycaenid shellfish are widely edible, examples of which are Yamabishiula (Corbicula japonica), Masjimi (Corbicula leana), Setashijimi (Corbicula sandai), Corbicula fluminalis, Corbicula fluminea, etc. .

(Clams)
The clams used in the present invention refer to bivalves that are classified into the bivalve class Marsdalegaidae (Ruditapes). Examples of clams belonging to the clam genus include clams (Ruditapes philippinarum) and red clams (Ruditapes variegata).

(Bitter taste)
In the present invention, “bitter taste” is one of five basic tastes (sweet, salty, sour, bitter, umami), and is a taste perceived by putting a bitter substance such as tannin in the mouth. The bitter taste in the present invention includes tastes called “astringency”, “egu taste”, and “convergence taste”.

(Food composition)
In the present invention, the “food composition” includes a beverage. The aspect of providing the food composition of the present invention is not particularly limited. For example, any of raw food, heated product, freeze-dried product, frozen product, aseptic packaged product, retort product, dried product, canned product, bottled product, etc. May be provided. Preferred embodiments for providing the food composition of the present invention include soup and miso soup, with miso soup being particularly preferred.

(Intestinal adjustment)
In the present invention, “intestinal regulation” means toning the stomach (digestive system). As an example of an intestinal regulating action, for example, it is possible to maintain or maintain a bowel movement regularly every day by improving bowel movement abnormalities such as constipation and diarrhea.

  EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto.

[Comparative Example 1: Hosovawadan miso soup without white spots]
150 g of fresh Hoso Bawadan leaves were prepared, cut into 5 mm widths, exposed to room temperature water for 5 minutes, punched out, and then drained. 300 ml of water was put in a pot, and the Hoso Bawadan was put in it. Water in the pan was boiled at 100 ° C. and boiled for 15 minutes. The fire was then stopped and left at room temperature for 12 hours. Further, after standing still in a refrigerator maintained at 5 ° C. for 48 hours, Hoso Bawadan extract was completed.

  500 g of water was added to 100 ml of Hoso Bawadan extract and heated over fire. When it boiled at 100 ° C., the fire was stopped once, and 40 g of commercial miso containing miso was melted. This was taken in a soup bowl and used for food.

[Example 1: Hosobawadan miso soup with swordfish]
Miso soup was prepared in the same manner as Comparative Example 1 except that shijimi was added.

  That is, 200 g of live swordfish was soaked in 1% salt water and sanded for 2 hours at room temperature. Next, 150 g of fresh Hoso Bawadan leaves were prepared separately, cut into 5 mm widths, exposed to water at room temperature for 5 minutes, and then drained. 300 ml of water was put in a pot, and the Hoso Bawadan was put in it. The water in the pan was boiled at 100 ° C. and boiled for 10 minutes. Here, the swordfish after the above sand removal was added and further boiled for 5 minutes. Then, the fire was turned off and left at room temperature for 12 hours. Further, after standing for 48 hours in a refrigerator kept at 5 ° C., Hoso Babadan Shijimi Extract was completed.

  500 g of water was added to 100 ml of Hoso Bawadan shijimi extract and heated over fire. When it boiled at 100 ° C., the fire was stopped once, and 40 g of commercial miso containing miso was melted. This was taken in a soup bowl and used for food.

[sensory evaluation]
Sensory evaluation was performed on Comparative Example 1 and Example 1 by a panel of 30 men and women in their teens to 70s.

  As a first evaluation method, after eating the miso soup of Comparative Example 1 and Example 1, an evaluation was made as to whether each was bitter. As a result, “Example 1 is bitter” is 6.7%, “Comparative example 1 is bitter” is 93.3%, “Example 1 and Comparative example 1 are both bitter” are 0.0%, “Example 1 is bitter” And “Comparative Example 1 is not bitter” was 0.0%. As a result, it was found that the miso soup of Hosovawadan, which does not add anything, is bitter, but the miso soup of Hosovabadan with shijimi is masked to the extent that bitterness is not felt.

  As a second evaluation method, after eating the miso soup of Comparative Example 1 and Example 1, an evaluation was made as to whether or not each food was liked. As a result, “I like Example 1” is 46.7%, “I like Comparative Example 1” is 0.0%, “I like both Example 1 and Comparative Example 1” is 53.3%, “Example 1” And “I don't like both of Comparative Example 1” was 0.0%. As a result, panelists who did not feel that they liked miso soup of Hosovawadan, which did not add anything, found that they liked miso soup of Hosovabadan with shijimi.

  As a third evaluation method, the taste evaluation of the miso soup of Example 1 was obtained in four stages. As a result, “Very delicious” was 46.7%, “Delicious” was 53.3%, “Ok” was 0.0%, and “Not delicious” was 0.0%. As a result, it has been found that Hoso Bawadan miso soup with shijimi is not only reduced in bitterness but also can be evaluated as delicious.

  As a fourth evaluation method, the evaluation of changes in physical condition was obtained 3 days after the feeding of Example 1. The results were 80.0% for "I have improved bowel movements", 66.7% for "I was feeling better in the gastrointestinal tract", 53.3% for "I was lighter", Was 26.6%. Thus, it was found that Example 1 maintained the intestinal action of Hosoubadan, although the bitterness was masked by the effect of shijimi.

[Example 2: Hosobawadan miso soup with clams]
Hosobawadan miso soup similar to Example 1 was prepared using clams instead of shijimi. Although the taste was not as delicious as in Example 1, the same effect was obtained with the masking of bitterness, and the intestinal regulation was maintained.

  INDUSTRIAL APPLICABILITY According to the present invention, there are provided a food composition in which the bitter taste is masked without losing the intestinal regulating action of Hosoubadan, and a bitter taste masking agent using a safe natural material. As a result, although Hosovawadan is healthy, it is shunned due to its bitter taste, but the use of the present invention is expected to activate consumption of Hosobabadan and thus contribute to the development of Okinawa's industry. Is done.

Claims (3)

  A masking agent for Hosovabadan's bitterness, including shellfish extract.   The bitter taste masking agent of Hosoubadan according to claim 1, wherein the shellfish is a shellfish belonging to the family Lamiaceae or Marsdalegae.   The masking agent for the bitterness of Hosovabadan according to claim 1, wherein the shellfish is a swordfish.