JP7344549B2 - Foods containing kudzu flower and rooibos - Google Patents

Description

The present invention relates to foods containing kudzu flowers and rooibos.

Kuzu is a vine plant belonging to the leguminous family, and kudzu starch collected from its roots has been used as an ingredient for Japanese sweets since ancient times. Its roots and flowers are called kudzu root and kudzu flower, respectively, and have been used in China since ancient times as an antipyretic, antidiarrheal, and anti-alcoholic treatment.

As Kudzu flower, Kudzu flower extract extracted using a solvent is widely used. For example, a food composition for preventing or improving menopausal symptoms has been proposed that uses a kudzu flower extract, and includes a kudzu flower extract and one or more extracts selected from the group consisting of nutmeg husk and nutmeg. (Patent Document 1).

JP 2017-197519 Publication

However, the kudzu flower extract requires an extraction treatment, which increases the number of manufacturing steps, making the manufacturing process complicated. In addition, kudzu flower extract has a unique flavor (taste and aroma) and is not suitable for consumption as it is or for being incorporated into a wide variety of foods.

An object of the present invention is to provide a food containing Kudzu flower with good flavor.

While researching foods using Kudzu flower, the present inventors focused on using dried Kudzu flower powder in order to improve the unique flavor of Kudzu flower extract. That is, it was found that the dried Kudzu flower powder has a better flavor as a food than the Kudzu flower extract. As a result of further research on this dried kudzu flower powder, the present inventors discovered that by blending dried rooibos powder with the dried kudzu flower powder, it was possible to obtain a food with even better flavor, and thus completed the present invention. I ended up doing it.

That is, the present invention is as follows.
[1] A food characterized by containing dried kudzu flower powder and dried rooibos powder.
[2] The food according to [1], wherein the dried Kudzu flower powder has a moisture content of 8% by weight or less.
[3] The food according to [1] or [2], wherein the dried Kudzu flower powder has a fraction passing through a sieve with an opening of 2 mm at a proportion of 20% by weight or more.

The food of the present invention has good taste and aroma.

The food product of the present invention is characterized by containing dried kudzu flower powder and dried rooibos powder. By blending dry rooibos powder with dried Kudzu flower powder, the flavor can be improved. In addition, changes in color over time are suppressed, and a good appearance can be maintained.

Each material contained in the composition of the present invention will be explained below.
[Kudzu]
Kudzu is a climbing perennial plant belonging to the Fabaceae family, the genus Kudzu, and in the present invention, kudzu flowers are used. Kudzu flowers in the present invention may be collected at any stage from buds to fully opened flowers, or a mixture of kudzu flowers collected at each stage may be used. There are no particular restrictions on the types of kudzu, but examples include Pueraria thomsonii, Pueraria lobata, and Pueraria thunbergiana, which are easy to obtain and have various effects. From this point of view, Pueraria thomsonii is preferred.

The dried arrowroot powder in the present invention is a powder obtained by drying and pulverizing collected arrowroot flowers, and does not include dried powder of extract or juice. A specific example is one in which collected arrowroot flowers are washed and dried to produce dried arrowroot flowers, and then crushed to produce dried arrowroot powder.

Dry powder of Kudzu flower has better taste and aroma than Kudzu flower extract and is suitable as food. It is preferable that the water content of the dried Kudzu flower powder is 8% by weight or less. When the water content is 8% by weight or less, the following effects are achieved.
(1) Good taste and aroma are maintained for a long period of time, it can be stored for a long period of time, and a sufficient expiration date can be ensured, so it is suitable for use as a food product.
(2) Kudzu flower dried powder has a good flavor when ingested as it is, so it is suitable for use as a food (powdered food, tablets, etc.) that is ingested as it is (without being suspended in water or the like).
(3) Since it is easily dispersed in water (hot water) etc., it is also suitable for use as a powdered drink (instant drink).
(4) Since the amount of tectorigenins (useful components of kudzu flower) eluted in water (hot water) etc. is large, it is also suitable for use as a tea bag beverage.

The moisture content of the dried Kudzu flower powder is not particularly limited, but from the viewpoint of flavor and dissolution, it is particularly preferably 3% by weight or more.

In the present invention, the particle size distribution (weight basis) of the dried kudzu flower powder is such that from the viewpoint of flavor, dispersibility, or elution of tectorigenins, the proportion of the fraction that passes through a sieve with an opening of 2 mm, preferably 1.18 mm, is 5. It is preferably at least 10% by weight, more preferably at least 10% by weight, even more preferably at least 20% by weight, even more preferably at least 50% by weight, and even more preferably at least 70% by weight. is even more preferable, and particularly preferably 80% by weight or more. Further, the above-mentioned fraction is preferably a fraction that does not pass through a sieve having a mesh opening of 0.25 mm, preferably 0.15 mm. That is, for example, the above-mentioned fractions include a fraction that passes through an opening of 2 mm but does not pass through an opening of 0.25 mm, and a fraction that passes through an opening of 1.18 mm but does not pass through an opening of 0.15 mm. be able to.

The lower limit of the fraction that passes through a 2 mm opening and does not pass through a 0.25 mm opening is not particularly limited, but from the viewpoint of flavor, dispersibility, or elution of tectorigenins, it is 1.5% by weight or more. It is preferably 5% by weight or more, more preferably 10% by weight or more, even more preferably 20% by weight or more, and even more preferably 50% by weight or more. The content is preferably 65% by weight or more, particularly preferably 65% by weight or more. The upper limit of the proportion of the fraction that passes through a 2 mm opening and does not pass through a 0.25 mm opening is not particularly limited, but is 99% by weight or less from the viewpoint of flavor, dispersibility, or elution of tectorigenins. It is preferably 98% by weight or less, more preferably 95% by weight or less, even more preferably 94% by weight or less, even more preferably 93% by weight or less, Particularly preferred is 92% by weight or less.

In addition, the lower limit of the fraction that passes through an opening of 1.18 mm and does not pass through an opening of 0.15 mm is not particularly limited, but from the viewpoint of flavor, dispersibility, or elution of tectorigenins, % or more, more preferably 10% by weight or more, even more preferably 20% by weight or more, even more preferably 40% by weight or more, and even more preferably 60% by weight or more. It is even more preferable, and particularly preferably 70% by weight or more. The upper limit of the proportion of the fraction that passes through an opening of 1.18 mm and does not pass through an opening of 0.15 mm is not particularly limited, but from the viewpoint of flavor, dispersibility, or elution of tectorigenins, 99.5 weight % or less, more preferably 99% by weight or less, even more preferably 98% by weight or less, even more preferably 97% by weight or less, and even more preferably 96% by weight or less. It is even more preferable, and particularly preferably 95% by weight or less.

In addition, the upper limit of the particle size (median diameter (weight basis)) of the dried Kudzu flower powder in the present invention is preferably 2 mm or less, and 1.65 mm or less, from the viewpoint of flavor, dispersibility, or elution of tectorigenins. It is more preferable, and particularly preferably 1 mm or less. It is preferably 0.15 to 1.65 mm, more preferably 0.18 to 1.65 mm, even more preferably 0.25 to 1.00 mm, and even more preferably 0.30 to 0.90 mm. It is more preferably 0.35 to 0.80 mm, even more preferably 0.38 to 0.70 mm.
The above particle size distribution and median diameter can be measured using, for example, a robot shifter manufactured by Seishin Enterprise Co., Ltd.

In addition, the loose bulk density of the dried kudzu flower powder in the present invention is preferably 0.2 g/mL or more from the viewpoint of ease of filling when producing powdered foods such as powdered drinks and tea bag drinks. preferable.

In addition, the degree of compression of the dried Kudzu flower powder in the present invention should be 11% or more from the viewpoint of ease of filling when producing powdered foods such as powdered drinks and tea bag drinks containing the dried Kudzu flower powder. is preferred. Note that the degree of compression is a value calculated from the difference between the hard bulk density and the loose bulk density.

The loose bulk density is determined by filling a container with a predetermined capacity with dried kudzu flower powder, cutting off the top, and measuring the weight. Further, the hard bulk density is determined by filling a container with a predetermined capacity with dried kudzu flower powder, tapping the container 180 times, and then cutting off the top and measuring its weight.

The specific surface area (helium adsorption BET method) of the dry kudzu flower powder in the present invention is preferably 0.3 m ² /g or more, and 0.4 m ² from the viewpoint of flavor, dispersibility, and elution of tectrigenins. /g or more, even more preferably 0.5 m ² /g or more, even more preferably 0.6 m ² /g or more, and 0.65 m ² /g or more. It is even more preferable, and particularly preferably 0.7 m ² /g or more.

The lower limit of the angle of repose of the dried kudzu flower powder in the present invention is preferably 31 degrees or more, more preferably 44 degrees or more, even more preferably 45 degrees or more, and even more preferably 46 degrees or more. It is more preferable that the angle is 47 degrees or more, and it is particularly preferable that the angle is 47 degrees or more. The upper limit of the angle of repose of the dried kudzu flower powder in the present invention is preferably 65 degrees or less, more preferably 55 degrees or less, even more preferably 53 degrees or less, and 52 degrees or less. It is more preferable that the angle is at most 51 degrees, even more preferably at most 51 degrees, and particularly preferably at most 50 degrees. The angle of repose can be measured using, for example, a multi-tester MT1000 manufactured by Seishin Enterprise Co., Ltd.

Kudzu flower dried powder contains isoflavones such as tectorigenins. The content of tectorigenins in the dried kudzu flower powder is, for example, preferably 1 to 25% by weight, more preferably 3 to 20% by weight, particularly preferably 5 to 15% by weight.

When extracting kudzu flower dried powder by blending it into a tea bag, pour 300 mL of hot water (boiling water) into one tea bag, let it stand for 3 minutes, then move it up and down 10 times before taking out the tea bag. The amount of tectorigenins contained in the extract (300 mL) is preferably 10 mg or more, more preferably 15 mg or more, even more preferably 20 mg or more, and particularly preferably 22 mg or more. The amount of dried kudzu flower powder to be added to the tea bag is not particularly limited, but is preferably 0.1 to 3 g, more preferably 0.3 to 2.5 g, and particularly preferably 0.5 to 2 g.

[Rooibos]
Rooibos is a plant belonging to the Fabaceae family, the genus Asparatus, which is cultivated in the Cederberg Mountains area of the Republic of South Africa, and has conifer-like leaves. As the rooibos in the present invention, leaves and branches commonly used for tea are used. Moreover, those subjected to a treatment such as fermentation may also be used.

The rooibos dry powder in the present invention is a powder obtained by drying and finely pulverizing collected leaves, branches, etc., and does not include dry powder of extract or squeezed juice. Specifically, for example, rooibos leaves and branches may be collected, washed and dried, and then crushed to obtain a dry rooibos powder.

From the viewpoint of improving flavor and suppressing color change over time, the blending ratio of dried Kudzu flower powder and dry rooibos powder in the food of the present invention is 1:0. The ratio is preferably 01 to 100, more preferably 1:0.1 to 10, even more preferably 1:0.5 to 5, even more preferably 1:1 to 3, and most preferably 1:1.5 to 3.

The amount of dry kudzu flower powder and dry rooibos powder in the food of the present invention is, for example, 0.01 to 100% by weight of the total amount of the food. When used as a powdered drink or tea bag drink, the dried Kudzu flower powder and the dried rooibos powder should be at least 10% by weight of the total amount of the food, from the viewpoint of improving flavor and suppressing color change over time. The content is preferably 50% by weight or more, more preferably 70% by weight or more, and particularly preferably 90% by weight or more. When used as a tea bag beverage, it may be a tea bag beverage containing only Kudzu flower dry powder and Rooibos dry powder from the viewpoint of improving flavor and suppressing color change over time.

As mentioned above, the dried Kudzu flower powder contains isoflavones such as tectorigenins, which are effective in reducing body fat. It can be used as so-called health foods such as health foods, nutritionally functional foods, and functional foods whose efficacy has been approved by a designated organization. For example, the food of the present invention can be used as a food for improving obesity (diet food) such as a food for reducing body fat. The food for improving obesity of the present invention is not particularly limited as long as it contains dried kudzu flower powder and dry rooibos powder and can be distinguished from other products in terms of its use in improving obesity. For example, if the product according to the present invention has a function related to obesity improvement, such as a body fat reduction function, on the main body, packaging, instruction manual, or advertising material (advertisement media). Within the scope of the present invention. Note that the obesity-improving food of the present invention is not limited to those in which kudzu flower is indicated as an active ingredient on the product packaging or the like. For example, the active ingredient may not be specified. Moreover, even if it is a general food, those manufactured and sold with indications of their intended use are included in the scope of the obesity-improving food of the present invention.

Specifically, so-called health foods include ``inhibiting fat absorption'', ``for people concerned about weight'', ``helping people who are overweight to reduce weight and body fat'', and ``helping people who are overweight''. ``Help reduce visceral fat (belly fat) and BMI'', ``For those who are concerned about visceral fat'', ``Reduce (improve) high BMI'', ``For those who are concerned about high BMI'' For example, it may display the following phrases: ``to make it easier to consume fat'', ``to support style'', and the like.

There is no particular limit to the amount of intake of the health food of the present invention, but in order to further enhance its effects, in the case of a food that is taken as it is, the intake amount of dried kudzu flower powder per day for an adult is 0.1 mg. It is preferable to take in an amount of 10 mg or more, more preferably 10 mg or more, and even more preferably 50 mg or more. The upper limit is, for example, 5000 mg, preferably 3000 mg, and more preferably 2000 mg. In the case of foods that are extracted and ingested with hot water, such as tea bag drinks, the intake amount of dried kudzu flower powder (the amount contained in the tea bag) per day for adults should be 0.01 mg or more. It is preferable to take in an amount of 1 mg or more, more preferably to take in an amount of 100 mg or more. The upper limit is, for example, 5000 mg, preferably 3000 mg, and more preferably 2000 mg.

The health food of the present invention may be appropriately designed so that the daily intake amount is the above-mentioned intake amount, and may be taken at one time or divided into multiple times. For example, the number of intakes may be 1 to 4 times per day, as long as the above-mentioned intake amount can be taken as a total amount. The health food of the present invention can be stored in one container or divided into a plurality of containers, for example, 2 to 3, so that the daily intake amount is the above-mentioned intake amount.

Examples of the form of the food of the present invention include tablets, capsules, powders, granules, granules, rods, plates, blocks, solids, rounds, caplets, chewable tablets, sticks, and jelly. For example, the situation can be mentioned. Among these, in the case of health foods, tablet, capsule, powder, granule, round, and chewable tablet forms are preferred.

When it is in powder or granule form, it can be used as a powdered drink or a tea bag drink. In the case of a tea bag beverage, dried Kudzu flower powder has a large elution amount of tectorigenins (useful components of Kudzu flower) in water (hot water), etc., so it is possible to effectively obtain a body fat reducing effect.

The food of the present invention can be produced by a known method by adding other ingredients other than the dried Kudzu flower powder and the dried rooibos powder, if necessary. Other ingredients include, for example, water-soluble vitamins (vitamins B1, B2, B3, B5, B6, B12, B13, B15, B17, biotin, choline, folic acid, inositol, PABA, vitamin C, vitamin P), oil-soluble Vitamins such as vitamins (vitamins A, D, E, K); Minerals such as magnesium, phosphorus, zinc, iron; Sulfur-containing compounds contained in taurine, garlic, etc.; Flavanoids or flavonoids such as hesperidin and quercetin; Collagen Proteins such as; peptides; amino acids; animal fats and oils; vegetable fats and oils; pulverized products or extracts of animals and plants.

In addition, especially when the food of the present invention is used as a powdered drink or a tea bag drink, other plant materials other than kudzu flower dried powder and rooibos dried powder may be blended. Examples of the plants include catnip, hyssop milk thistle, , yarrow, chicory, etc.

1. Sensory test

<Preparation of sample>
Each sample was prepared as follows, and each sample was mixed in the proportions shown in Table 1.
(Kudzu flower dry powder)
The harvested kudzu flowers were dried by sun drying and hot air drying (moisture content 3.2%) and ground to obtain a dry powder. The median diameter (weight basis) of the obtained dry powder was 0.4 mm, and the proportion of the fraction that passed through a 2 mm sieve was approximately 99%. The fraction that did not pass was about 74%.
(Kuzu flower extract powder)
The harvested kudzu flowers were extracted with hot water and dried to obtain an extract powder.
(Rooibos dry powder)
The harvested rooibos leaves were fermented, then dried by sun drying and hot air drying, and crushed to obtain a dry powder.
(Rooibos extract powder)
Fermented rooibos leaves were extracted with hot water and dried to obtain an extract powder.
(Dried pearl barley powder)
The harvested adlay seeds were dried by heating and crushed to obtain a dry powder.

<Implementation of sensory test>
Tea bags filled with dried kudzu flower powder, etc. were extracted with boiling water, and five subjects with experience in sensory tests ingested and evaluated the tea bags. Specifically, as shown in Table 1, 2.1 g of dried arrowroot powder, etc., was packed into tea bags (Control Example, Example 1, and Comparative Examples 1 to 3). After pouring 300 mL of boiling water into the tea bag and allowing it to stand for 3 minutes, the tea bag was moved up and down about 10 times and then taken out. Approximately 30 mL of tea was transferred to a test cup, and items such as taste during ingestion were evaluated. For evaluation, scores were given based on the following criteria in comparison with a control example. The results are shown in Table 2.

3 points Very good 2 points Good 1 point Fairly good 0 points No change -1 point Rather bad -2 points Bad -3 points Very bad

As shown in Table 2, the combination of dried kudzu flower powder and rooibos dry powder (Example 1) was superior in all items compared to the combination of kudzu flower extract powder and rooibos extract powder (control example). Ta. This result shows a large difference from the dried Kudzu flower powder (Comparative Example 1) and the dried rooibos powder (Comparative Example 2), and it can be seen that the flavor is synergistically improved by blending the two. The combination of dried arrowroot powder and dried adlay powder (Comparative Example 3) was inferior in flavor.
In addition, regarding the tea bag of Example 1, the extract (300 mL) extracted by the above method contained 22 mg or more of tectorigenins.

2. Color difference test <Sample preparation>
Each sample was prepared in the same manner as in the above sensory test.

<Implementation of color difference test>
When the 8 groups shown in Table 3 below (Example 2, Comparative Examples 5 to 9) were left at room temperature for 6 days, the color change was measured using a spectrophotometer ("CM-3500d" manufactured by Minolta Corporation). . The larger the color difference value, the more the color is changing.

As shown in Table 3, the combination of dried kudzu flower powder and dried rooibos powder (Example 2) was stable with less color change than the combination of extracts (Comparative Example 5). Furthermore, the combination of dried Kudzu flower powder and dry rooibos powder (Example 2) had less color change than the dried Kudzu flower powder alone (Comparative Example 6) or only the dried Rooibos powder (Comparative Example 7).
On the other hand, even when dried barley powder and dried adlay powder were combined with dried arrowroot powder, the color change was not suppressed but rather increased (Comparative Examples 8 and 9).

3. Sensory test (Kudzu flower alone test)
3-1. Comparison by moisture content <Preparation of dried Kudzu flower powder>
The harvested kudzu flowers were dried by sun drying and hot air drying. In hot air drying, the drying time was adjusted so that each sample had a predetermined moisture content. Regarding dried Kudzu flowers (dried Kudzu flowers), the ratio of the fraction that passes through a sieve with a median diameter (weight basis) of about 0.4 mm and a 2 mm opening is 90% or more, and the percentage of the fraction that passes through a sieve with an opening of 2 mm is 90% or more. The grinding conditions were adjusted so that the proportion of the fraction that did not pass through a 0.25 mm sieve was 70 to 81%, and the dried Kudzu flowers of Reference Examples 1 to 5 had the same median diameter and particle size distribution. A powder was produced. After production, the test was carried out after being stored at room temperature (25° C.) for more than one month. Table 4 shows the water content of Reference Examples 1 to 5.

<Implementation of sensory test>
Regarding Reference Examples 1 to 5, a sensory test was conducted using the method described below to evaluate flavor and the like.

(1) Eight test subjects ingested 1 g of dried kudzu flower powder from a test cup and evaluated items such as taste strength. For evaluation, scores were given based on the following criteria based on comparison with Reference Example 5. The results are shown in Table 5.

3 points Very good 2 points Good 1 point Fairly good 0 points No change -1 point Rather bad -2 points Bad -3 points Very bad

(2) A tea bag filled with dried kudzu flower powder was extracted with boiling water, and six subjects ingested it for evaluation. Specifically, first, 1.7 g of dried Kudzu flower powder was packed into a tea bag. After pouring 300 mL of boiling water into the tea bag and allowing it to stand for 3 minutes, the tea bag was moved up and down about 10 times and then taken out. Approximately 30 mL of tea was transferred to a test cup, and the sweetness and richness upon ingestion, stickiness in the mouth after ingestion, and discomfort in the mouth were evaluated. The evaluation criteria are the same as in (1) above. The results are shown in Table 6.

Although the dried Kudzu flower powder has excellent flavor etc. even with a water content of 8% by weight or more, from Tables 5 and 6, by adjusting the water content of the Kudzu flower dried powder to 8% by weight or less, the flavor etc. is even better. It was found that dried Kudzu flower powder could be obtained (Reference Examples 1 to 4). In particular, dried arrowroot powder with a water content of 3 to 8% by weight had outstanding flavor and sweetness (Reference Examples 2 to 4). Note that when the Kudzu flower extract was used, the flavor and taste were worse than that of the dried Kudzu flower powder, even if the water content was the same.

[Formulation Example 1]
0.5 g of dried kudzu flower powder from any of Reference Examples 1 to 5 was mixed with 2 g of dried rooibos powder and packed into tea bags. Beverages made using the obtained tea bags had good taste (sweetness and richness at the time of ingestion, stickiness in the mouth after ingestion, and discomfort in the mouth), and there was no change in color over time. suppressed. Among them, the tea bags using the dried Kudzu flower powder of any of Reference Examples 1 to 4 have excellent taste, etc., and the change in color over time is suppressed. Tea bags using powder have excellent taste and are also inhibited from changing color over time. Moreover, by ingesting these drinks once a day, excellent body fat reduction effects and the like can be obtained.

3-2. Comparison by median diameter (weight basis) <Preparation of dried Kudzu flower powder>
The harvested kudzu flowers were dried by sun drying and hot air drying. Hot air drying was carried out by adjusting the drying time so that each sample had a predetermined moisture content. By adjusting the crushing conditions and pulverizing the dried Kudzu flowers (dried Kudzu flowers) and fractionating them with a sieve, Reference Example 6 with a moisture content of 3.2% by weight and a different median diameter was obtained. -9 Kudzu flower dried powder was prepared. Table 7 shows the median diameters of Reference Examples 6 to 9.

<Implementation of sensory test>
Five test subjects brought their noses close to a test cup containing 1 g of dried Kudzu flower powder and evaluated the sweetness of the aroma. Thereafter, the subjects pinched and ingested dried kudzu flower powder from the cup, and evaluated the aftertaste. After ingestion, the scent remaining in the oral cavity was evaluated. The evaluation criteria are the same as in 3-1(1) above. The results are shown in Table 8.

As shown in Table 8, compared to the dried Kudzu flower powder (Reference Example 6) with a median diameter of 0.17 mm, the dried Kudzu flower powder (Reference Examples 7 to 9) with a median diameter of 0.18 mm or more was The aftertaste was excellent. In particular, the dried arrowroot powder (Reference Examples 7 and 8) with a median diameter of 0.18 to 1.65 mm was also excellent in sweetness of aroma before ingestion and aroma after ingestion.

[Formulation Example 2]
A powdered food was prepared by mixing 1.2 g of Kudzu flower dry powder of any of Reference Examples 6 to 9 with 1.8 g of Rooibos dry powder. All of the obtained powdered foods have good taste (sweetness of aroma before ingestion, aftertaste at the time of ingestion, and aroma after ingestion), and change in color over time is suppressed. Among them, the powdered foods using the dry Kudzu flower powder of either Reference Examples 7 and 8 are excellent in taste, etc., and the change in color over time is also suppressed. In addition, by ingesting these powdered foods once a day, excellent body fat reduction effects can be obtained.

3-3. Comparison based on specific surface area <Preparation of dried Kudzu flower powder>
The harvested kudzu flowers were dried by sun drying and hot air drying. Hot air drying was carried out by adjusting the drying time so that each sample had a predetermined moisture content. By adjusting the crushing conditions and pulverizing the dried Kudzu flowers (dried Kudzu flowers) and fractionating them with a sieve, Reference Example 10 with a water content of 3.2% by weight and a different specific surface area was obtained. and 11 kudzu flower dried powders were prepared. Table 9 shows the specific surface areas of Reference Examples 10 and 11.

<Implementation of sensory test>
Five test subjects brought their noses close to a test cup containing 1 g of dried Kudzu flower powder and evaluated the sweetness of the aroma. Thereafter, the subjects pinched and ingested the dried arrowroot powder from the cup, and evaluated the flavor, flavor intensity, and aftertaste. After ingestion, the scent remaining in the oral cavity was evaluated. The evaluation criteria are the same as in 3-1(1) above. The results are shown in Table 10.

As shown in Table 10, compared to the dried Kudzu flower powder with a specific surface area of less than 0.5 m ² /g (Reference Example 10), the dried Kudzu flower powder with a specific surface area of 0.5 m ² /g or more (Reference Example 11) has a specific surface area of 0.5 m 2 /g or more. ) was excellent in the sweetness of the aroma before ingestion, the flavor at the time of ingestion, the depth of taste and aftertaste, and the aroma after ingestion.

[Formulation Example 3]
A powdered food was prepared by mixing 1.5 g of the dried Kudzu flower powder of either Reference Examples 10 or 11 with 1.5 g of the dried rooibos powder. All of the obtained powdered foods have good taste (sweetness of aroma before ingestion, aftertaste at the time of ingestion, and aroma after ingestion), and change in color over time is suppressed. Among them, the powdered food using the dried kudzu flower powder of Reference Example 11 has excellent taste and the like, and changes in color over time are suppressed. In addition, by ingesting these powdered foods once a day, excellent body fat reduction effects can be obtained.

3-4. Comparison based on particle size distribution <Preparation of dried Kudzu flower powder>
The harvested kudzu flowers were dried by sun drying and hot air drying. Hot air drying was carried out by adjusting the drying time so that each sample had a predetermined moisture content. By adjusting the crushing conditions and pulverizing the dried Kudzu flowers (dried Kudzu flowers) and fractionating them with a sieve, Reference Example 12 with a water content of 3.2% by weight and a different particle size distribution was obtained. ~14 dried Kudzu flower powders were prepared. Table 11 shows the particle size distribution and median diameter of Reference Examples 12 to 14.

<Implementation of sensory test>
Five test subjects brought their noses close to a test cup containing 1 g of dried Kudzu flower powder and evaluated the sweetness of the aroma. Thereafter, the subjects pinched the dried kudzu flower powder from the cup, evaluated the color intensity, and then ingested it. After ingestion, the scent remaining in the oral cavity was evaluated. The evaluation criteria are the same as in 3-1(1) above. The results are shown in Table 12.

As shown in Table 12, Kuzuhana dried powder (Reference Examples 13 and 14) in which the proportion of the fraction that passes through an opening of 2 mm and does not pass through an opening of 0.25 mm is 20% by weight or more, Compared to less than 20% by weight (Reference Example 12), the sweetness of the aroma before ingestion, the depth of color at the time of ingestion, and the aroma after ingestion were superior.

[Formulation Example 4]
1 g of dried kudzu flower powder of any of Reference Examples 12 to 14 was mixed with 2 g of dry rooibos powder and packed into tea bags. Beverages made using the obtained tea bags all have good flavor, and change in color over time is suppressed. Among them, the tea bags using the dried arrowroot powder of any of Reference Examples 13 and 14 have excellent flavor and are suppressed in color change over time. Moreover, by ingesting these drinks once a day, excellent body fat reduction effects and the like can be obtained.

3-5. Comparison by angle of repose <Preparation of dried Kudzu flower powder>
The harvested kudzu flowers were dried by sun drying and hot air drying. Hot air drying was carried out by adjusting the drying time so that each sample had a predetermined moisture content. By adjusting the crushing conditions and pulverizing the dried Kudzu flowers (dried Kudzu flowers) and fractionating them with a sieve, Reference Example 15 with a water content of 3.2% by weight and a different angle of repose was obtained. ~18 dried Kudzu flower powders were prepared. Table 13 shows the angles of repose of Reference Examples 15 to 18.

<Implementation of sensory test>
Five test subjects brought their noses close to a test cup containing 1 g of dried Kudzu flower powder and evaluated the sweetness of the aroma. Thereafter, the subjects pinched the dried kudzu flower powder from the cup, evaluated the color intensity, and then ingested it. After ingestion, the scent remaining in the oral cavity was evaluated. The evaluation criteria are the same as in 3-1(1) above. The results are shown in Table 14.

As shown in Table 14, Kuzuhana dried powder with an angle of repose of 53 degrees or less (Reference Examples 16 to 18) has a lower angle of repose than 54 degrees of Kuzuhana dry powder (Reference Example 15) when ingested. The color depth was excellent. Furthermore, the dried arrowroot powder with an angle of repose of 45 degrees or more (Reference Examples 17 and 18) was found to have a sweeter aroma before ingestion than the dried arrowroot powder with an angle of repose of 44 degrees (Reference Example 16). The aftertaste was also excellent.

[Formulation Example 5]
0.7 g of dried kudzu flower powder of any of Reference Examples 15 to 18 was mixed with 2.1 g of dry rooibos powder and packed into tea bags. Beverages made using the obtained tea bags all have good flavor, and change in color over time is suppressed. Among them, the tea bags using the dried Kudzu flower powder of any of Reference Examples 16 to 18 have excellent flavor and the change in color over time is suppressed. Tea bags made with this product have excellent flavor and suppress color change over time. Moreover, by ingesting these drinks once a day, excellent body fat reduction effects and the like can be obtained.

4. Dissolution test (Kudzu flower alone test)
4-1. Comparison by moisture content (1)
<Preparation of dried Kudzu flower powder>
The harvested kudzu flowers were dried by sun drying and hot air drying. In hot air drying, the drying time was adjusted so that each sample had a predetermined moisture content. Regarding kudzu flowers after drying (dried kudzu flowers), the median diameter is about 0.4 mm, the proportion of the fraction that passes through a 2 mm aperture is 90% or more, it passes through an aperture of 2 mm, and it passes through an aperture of 0.25 mm. The grinding conditions were adjusted so that the proportion of the fraction not present was 70 to 81%, and dried kudzu flower powders of Reference Examples 19 to 21 having the same median diameter and particle size distribution were produced. After production, the test was carried out after being stored at room temperature (25° C.) for more than one month. Table 15 shows the water content of Reference Examples 19 to 21.

<Implementation of dissolution test>
100 mg of dried kudzu flower powder was weighed into a 1.5 mL tube, 1 mL of pure water was added, vortexed for 30 seconds, and the absorbance at 465 nm of the supernatant after centrifugation was measured. The absorbance of pure water was measured as a blank. Regarding the numerical values obtained by subtracting the blank value, Reference Example 21 was set as 100, and the numerical values of Reference Examples 19 and 20 were evaluated as absorbance. The higher the absorbance, the higher the dissolution of the components contained in the dried Kudzu flower powder. The results are shown in Table 16.

Compared to the dried Kudzu flower powder (Reference Example 21) with a water content of more than 8% by weight, the dried Kudzu flower powder (Reference Examples 19 and 20) with a water content of 8% by weight or less has a higher absorbance value. It had excellent dissolution properties of the components contained in it.

[Formulation Example 6]
1.2 g of dried kudzu flower powder of any of Reference Examples 19 to 21 was mixed with 1.8 g of dried rooibos powder and packed into tea bags. Beverages made using the obtained tea bags all have good flavor, and change in color over time is suppressed. Among them, the tea bags using the dried arrowroot powder of either Reference Examples 19 or 20 have excellent flavor, suppressed color change over time, and have good dissolution properties. Moreover, by ingesting these drinks once a day, excellent body fat reduction effects and the like can be obtained.

4-2. Comparison by moisture content (2)
<Preparation of dried Kudzu flower powder>
The harvested kudzu flowers were dried by sun drying and hot air drying. In hot air drying, the drying time was adjusted so that each sample had a predetermined moisture content. Regarding kudzu flowers after drying (dried kudzu flowers), the median diameter is about 0.4 mm, the proportion of the fraction that passes through a 2 mm aperture is 90% or more, it passes through an aperture of 2 mm, and it passes through an aperture of 0.25 mm. The grinding conditions were adjusted so that the proportion of the fraction not present was 70 to 81%, and dried kudzu flower powders of Reference Examples 22 and 23 having the same median diameter and particle size distribution were produced. After production, the test was carried out after being stored at room temperature (25° C.) for more than one month. Table 17 shows the moisture content of Reference Examples 22 and 23.

<Implementation of dissolution test>
100 mg of dried kudzu flower powder was weighed into a 1.5 mL tube, 1 mL of pure water was added, vortexed for 30 seconds, and the absorbance at 465 nm of the supernatant after centrifugation was measured. The absorbance of pure water was measured as a blank. Regarding the value obtained by subtracting the blank value, Reference Example 23 was set as 100, and the value of Reference Example 22 was evaluated as absorbance. The results are shown in Table 18.

Compared to the dried Kudzu flower powder (Reference Example 23) with a water content of less than 3% by weight, the dried Kudzu flower powder (Reference Example 22) with a moisture content of 3% by weight or more has a higher absorbance value and is contained in the dried Kudzu flower powder. The dissolution properties of the components were excellent.

[Formulation Example 7]
1.2 g of dried kudzu flower powder of either Reference Examples 22 or 23 was mixed with 1.8 g of dried rooibos powder and packed into tea bags. Beverages made using the obtained tea bags all have good flavor, and change in color over time is suppressed. Among them, the tea bag using dried arrowroot powder of Reference Example 22 has excellent flavor, suppresses color change over time, and has good dissolution properties. Moreover, by ingesting these drinks once a day, excellent body fat reduction effects and the like can be obtained.

4-3. Comparison by median diameter <Preparation of dried Kudzu flower powder>
The harvested kudzu flowers were dried by sun drying and hot air drying. Hot air drying was carried out by adjusting the drying time so that each sample had a predetermined moisture content. By adjusting the crushing conditions and pulverizing the dried Kudzu flowers (dried Kudzu flowers) and fractionating them with a sieve, Reference Example 24 with a moisture content of 3.2% by weight and a different median diameter was obtained. ~28 dried Kudzu flower powders were prepared. Table 19 shows the median diameters of Reference Examples 24 to 28.

<Implementation of dissolution test>
100 mg of dried kudzu flower powder was weighed into a 1.5 mL tube, 1 mL of pure water was added, vortexed for 30 seconds, and the absorbance at 465 nm of the supernatant after centrifugation was measured. The absorbance of pure water was measured as a blank. Regarding the numerical value after subtracting the blank value, Reference Example 28 was set as 100, and the numerical values of Reference Examples 24 to 27 were evaluated as absorbance. The results are shown in Table 20.

Compared to the dried Kudzu flower powder (Reference Example 28) with a median diameter of 1.67 mm, the dried Kudzu flower powder (Reference Examples 24 to 27) with a median diameter of 1.65 mm or less has a higher absorbance value, The dissolution of the contained components was excellent.

[Formulation Example 8]
1.2 g of the dried Kudzu flower powder of any of Reference Examples 24 to 28 was mixed with 2 g of the dried rooibos powder and packed into tea bags. Beverages made using the obtained tea bags all have good flavor, and change in color over time is suppressed. Among them, the tea bags using dried arrowroot powder of Reference Examples 24 to 27 have excellent flavor, suppress the change in color over time, and have good dissolution properties. Moreover, by ingesting these drinks once a day, excellent body fat reduction effects and the like can be obtained.

5. Analysis of tectrigenins The amount of tectrigenins contained in the dried Kudzu flower powder was analyzed by the method described below. In the dried Kudzu flower powders of Reference Examples 1 to 28, the content of tectorigenins was 5 to 15% by weight.

Tectorigenins were measured by refluxing dried kudzu flower powder with 50% methanol and using HPLC. Specifically, the analysis column was YMC-Pack ODS AM12S05-2546WT (φ4.6 x 250 mm) manufactured by YMC Corporation, and the guard column was YMC-Pack ODS AM12S05-G304CC (φ4.0 × 23 mm) manufactured by YMC Corporation. , or using YMC-Pack ODS AM12S05-0204GC (φ4.0 x 20 mm), acetonitrile/water/acetic acid mixture (mobile phase A volume ratio = 15:85:0.1, mobile phase B volume ratio = 35:65:0.1), the column temperature was 35° C., and the flow rate was 1.0 ml/min.
The gradient conditions are as shown in Table 21.

[Formulation Example 9]
1 g of the dried kudzu flower powder of Reference Example 1, 1 g of the dried rooibos powder, and 0.5 g of the dried barley powder were mixed and packed into tea bags. Beverages made using the obtained tea bags have good flavor and are suppressed from changing color over time. By ingesting this drink once a day, excellent body fat reduction effects can be obtained.

The food of the present invention has high industrial utility because it can be used not only as a general food but also as a health food.

Claims (3)

A food product characterized by containing dried kudzu flower powder and dried rooibos powder. 2. The food according to claim 1, wherein the dried Kudzu flower powder has a moisture content of 8% by weight or less. 3. The food according to claim 1 or 2, wherein the dried Kudzu flower powder has a fraction passing through a 2 mm sieve in a proportion of 20% by weight or more.