JP2023004300A - Processed kale-containing composition - Google Patents

Abstract

To provide a composition containing processed kale with reduced odors peculiar to the kale.SOLUTION: A processed kale-containing composition contains soybean extract of 0.5-4.5 pts.mass (in terms of dry weight) relative to processed kale 1 pt.mass (in terms of dry weight).SELECTED DRAWING: None

Description

The present invention relates to a composition containing processed kale, a method for masking kale odor, and a method for masking soybean odor.

Today, it is a goal to ingest 350 g or more of vegetables per day from the viewpoint of health promotion. On the other hand, in the summary of the results of the National Health and Nutrition Survey of the Ministry of Health, Labor and Welfare in the first year of Reiwa, the average amount of vegetable intake was 280.5 g (288.3 g for men, 273.6 g for women), which was significant in the last 10 years. (Non-Patent Document 1). In this way, although both men and women consume a certain amount of vegetables, they do not reach the target amount. In addition, it is said that people in their 40s and younger eat even less vegetables.

In recent years, processed foods such as powdered vegetables and green juice have been known, and in addition to supplementing the shortage of vegetables, they have the advantage of being able to be stored without worrying about freshness like fresh vegetables. Kale is a type of green-yellow vegetable used in such processed foods. However, kale has a peculiar odor, and such an unpleasant odor causes pain during ingestion.

Overview of the results of the 2019 National Health and Nutrition Survey, Chapter 2 The situation concerning nutrition and life, 2. Status of vegetable intake, page 24, Ministry of Health, Labor and Welfare

An object of the present disclosure is to provide a composition containing a processed kale product in which the odor peculiar to kale is suppressed, and to provide a method for masking the odor of kale, and the like. In addition, the present disclosure aims to provide a method for masking soybean odor and the like.

As a result of intensive studies in order to solve the above problems, the present inventors have found that by combining a soybean extract in a specific ratio with a processed kale product, the odor peculiar to kale can be suppressed. In addition, the present inventors have made intensive studies to solve the above-mentioned problems, and found that although the soybean extract itself has a peculiar odor, by combining it with the processed kale product in such a specific ratio, It was found that the odor peculiar to soybean extract can be suppressed. The present invention has been completed through further studies based on these findings. That is, the present disclosure includes the following inventions.
Section 1. A composition containing 0.5 to 4.5 parts by mass (as dry matter) of soybean extract per 1 part by mass (as dry matter) of processed kale.
Section 2. Item 2. The processed kale-containing composition according to Item 1, wherein the soybean extract is a soybean extract containing 70% by mass or more of soybean protein.
Item 3. Characterized by blending 0.5 to 4.5 parts by mass (converted to dry matter) of soybean extract with respect to 1 part by weight (converted to dry matter) of processed kale in the composition containing processed kale. A method for masking the kale odor in the composition.
Section 4. A step of blending the processed kale with the soybean extract blended composition, wherein the blending ratio of kale in the soybean extract blended composition is such that the soybean extract is added to 1 part by mass of the processed kale (on a dry matter basis). A method for masking soybean odor in a composition containing soybean extract, characterized in that the ratio is 0.5 to 4.5 parts by mass (on a dry matter basis).

By using a combination of the kale processed product and the soybean extract in specific amounts, it is possible to provide a kale-blended composition in which the odor peculiar to kale is suppressed. By combining the kale processed product and the soybean extract in specific amounts, the odor peculiar to kale can be masked in the kale-blended composition. By combining the kale processed product and the soybean extract in specific amounts, it is possible to mask the odor peculiar to the soybean extract in the soybean extract.

Embodiments encompassed by the present disclosure are described in further detail below.

The present disclosure includes a processed kale blend composition containing 0.5 to 4.5 parts by mass (as dry matter) of a soybean extract per 1 part by mass (as dry matter) of the processed kale.

Kale, which is a raw material for processed kale, is a plant belonging to the genus Brassica of the family Brassicaceae. The part of the kale to be used is not limited, and may be any of leaves, stems, roots, flowers, fruits, whole plants, etc. Preferred examples include leaves and stems. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Examples of processed kale products include pulverized products, dried products, squeezed juices, extracts, and the like of kale as a raw material.

The pulverized product is not particularly limited as long as it is obtained by pulverizing kale by a pulverizing means known in the art such as a jet mill, and powders, granules and the like are exemplified.

The dried product is not particularly limited as long as it is obtained by drying kale, and it can be obtained according to conventionally known drying methods such as sun drying, far-infrared irradiation, dryers (hot air drying, cold air drying, vacuum freeze drying, etc.). can be done. The moisture content in the dried product is preferably 12% by mass or less, more preferably 10% by mass or less, and even more preferably 8% by mass or less. In the present invention, the form of the dried product does not matter, and it may be a dried product of kale itself, a pulverized product of the dried product, or the like. The dry pulverized product can be obtained according to the same method as for the pulverized product. In addition, although it does not limit the present disclosure, as a dried product, a product obtained by drying after heat treatment for the purpose of deactivating enzymes in kale may be used. The kale obtained by drying after enzyme treatment may be used, and the kale may be cut before and/or after the treatment. Moisture content is determined by the loss-on-drying method.

Juice is not limited as long as it is obtained from kale by a conventionally known method. The squeezed juice may be in a liquid form, a paste form, a dried product thereof, or the like, or may be a pulverized product of the dried product.

The method for producing the extract (extraction method), extraction conditions, and the like are not particularly limited, and conventionally known methods may be followed. For example, the kale can be cut, pulverized, dried, or the like as necessary, and the extract can be obtained by solvent extraction. As a method for solvent extraction, a method known in the art may be adopted, and conventionally known extraction methods such as water (including hot water and hot water) extraction, alcohol extraction, and supercritical extraction can be used. .

Examples of extraction solvents include water; lower alcohols such as methanol, ethanol and isopropanol; alcohols such as polyhydric alcohols such as propylene glycol and 1,3-butylene glycol (whether anhydrous or containing water); ketones, diethyl ether, dioxane, acetonitrile, esters such as ethyl acetate, xylene, benzene, chloroform, and the like. Preferred solvents are water, lower alcohols, 1,3-butylene glycol and the like, more preferred are water, methanol, ethanol and 1,3-butylene glycol, still more preferred are water, methanol and hydrous ethanol, especially Water is preferred. These extraction solvents may be used singly or in combination of two or more.

In the present disclosure, the extract thus obtained through solvent extraction can be specifically referred to as solvent extract. In addition, although it does not limit the present disclosure, the solvent extract is, for example, a water extract when water is used as an extraction solvent, a lower alcohol extract when lower alcohols are used, and a lower alcohol extract when ethanol is used. It can be referred to as an ethanol extract or the like.

The obtained extract may be used as it is, or may be dried and used in a solid state such as powder or granules. In addition, if necessary, the obtained extract may be subjected to purification, concentration treatment, separation treatment of highly active fractions, and the like. Further, for example, the obtained extract (further its dried product, purified product, concentrated product, highly active fraction, etc.) is powdered according to a conventionally known method such as a method of powdering by subjecting it to freeze-drying. , may be extracts used in the present disclosure. In addition, the extract may be dissolved in water, ethanol or the like and used as necessary.

The processed kale used in the present disclosure may be a commercially available product, or may be a commercially available product that has been appropriately subjected to a treatment such as drying.

The processed kale used in the present disclosure may be powdery, granular, granular, fibrous, pasty or liquid, and preferably solid such as powdery, granular, granular or fibrous. be.

The processed kale may be used singly or in combination of two or more.

Soybean extract means an extract from soybeans. Although the soybean extract is not limited in this respect, for example, the content of protein (soybean protein) in the soybean extract is preferably 70% by mass or more, more preferably 75 to 95% by mass in terms of dry matter. %, more preferably 80 to 90% by mass. Here, the protein content in the soybean extract is determined by the combustion method. The combustion method is a conventionally known general protein amount measurement method used in food specimens, and is a measurement method that assumes that all nitrogen in the specimen is derived from protein. March 30 Shoshoku No. 139)” “Attachment Analysis methods for nutritional components, etc.” In the combustion method, the total nitrogen content is measured and multiplied by a predetermined constant to calculate the protein content, and the total nitrogen content is obtained by completely burning the sample at a high temperature in the presence of oxygen (100%). obtained by doing

In addition, the soybean extract is not limited to this limit, but preferably the soybean extract has a lipid content of 10% by mass or less, more preferably 8% by mass or less, and still more preferably 6% or less in terms of dry matter. exemplified. Although the lower limit of the lipid content is not limited, it is theoretically higher than 0% by mass. Here, the lipid content in the soybean extract is determined by an acidolysis method. The acid decomposition method is also a conventionally known general lipid measurement method used for food specimens, in which hydrochloric acid is added to the specimen, the specimen is heated, and ether is used to extract the lipid.

In addition, the soybean extract is not limited to this limit, but preferably the soybean extract has a water content of 12% by mass or less, more preferably 10% by mass or less, more preferably 8% by mass or less in terms of dry matter. , and more preferably 6% or less. Here, the water content in the soybean extract is determined by the loss-on-drying method.

The soybean extract is not limited in this respect, but a preferred example of the soybean extract includes 70% by mass or more of soybean protein and 10% by mass or less of lipid in terms of dry matter in the soybean extract. Although the soybean extract is not limited to this limit, preferred examples of the soybean extract include 70% by mass or more of protein, 10% by mass or less of lipid, and 12% by mass or less of water in terms of dry matter in the soybean extract. In addition, when protein is 70% by mass or more, lipid is 10% by mass or less, and water is 12% by mass or less, and the soybean extract is mixed with water so that the soybean extract is 10% by mass, the pH of the aqueous solution is 8 at 25 ° C. Soybean extracts that are: The lower limit of the pH is not particularly limited, but is exemplified by 4 or more, preferably 5 or more, and 5.5 or more. The pH is measured with a pH meter (product name: desktop pH meter, model number: F-72, manufactured by Horiba, Ltd.).

The soybean extract is not limited in this respect, and for example, the soybean extract may be known as soybean protein isolate, soybean protein concentrate, or the like. Although not intended to limit the present disclosure, for example, a soybean extract can be obtained by extracting defatted soybeans with water, adding an acid to a liquid obtained by coagulation, and then fractionating, neutralizing, and drying the resulting curd. A soybean extract obtained in this way is exemplified.

The soybean extract used in the present disclosure may be a commercially available product, or may be a commercially available product that has been appropriately subjected to a treatment such as drying.

The soybean extract may be in the form of powder, granules, granules, fibres, paste or liquid, preferably in solid form such as powder, granules, granules or fibres.

A soybean extract may be used individually by 1 type, and may be used in combination of 2 or more types.

In the present disclosure, the soybean extract is 0.5 to 4.5 parts by mass, preferably 0.5 to 3 parts by mass in terms of dry matter, relative to 1 part by mass of the processed kale in the composition containing the processed kale. parts, more preferably 1.5 to 2.5 parts by mass.

The contents of the processed kale and the soybean extract in the processed kale-containing composition are not limited to this limit, but in the composition, the processed kale is preferably 20 to 65% by mass, more preferably 20 to 65% by mass in terms of dry matter. is 25 to 50% by mass, more preferably 30 to 40% by mass.

In addition, the contents of the processed kale and the soybean extract in the composition containing the processed kale are not limited, but the total amount of the processed kale and the soybean extract in the composition is preferably Examples are 40 to 100% by mass, more preferably 50 to 90% by mass, and even more preferably 60 to 80% by mass.

The processed kale-blended composition of the present disclosure is preferably used orally, whether orally or parenterally. Moreover, the form of the composition is not limited, and may be appropriately set according to the purpose, and may be solid, semi-solid, or liquid. Accordingly, the composition can be classified into powders, granules, fine granules, tablets, pills, capsules (including hard capsules and soft capsules), troches, chewables, gels, pastes, creams, liquids, suspensions, etc. Any of suspensions, emulsions, sprays, freeze-dried liquids and the like may be used. Also, for example, when the composition of the present disclosure is in solid form, it may be used by mixing with water or the like.

In addition, the mode of use of the composition is not limited, and may be appropriately set according to the purpose. etc.), including foods for sick people), pharmaceutical compositions, quasi-drug compositions, cosmetic compositions, feed compositions, food compositions, pharmaceutical compositions, quasi-drug compositions, cosmetics It can be used as an additive to compositions, feeds, and the like.

The processed kale-blended composition of the present disclosure may be produced according to conventionally known normal procedures in the various forms, usage modes, etc. described above, and the processed kale, soybean extract, and, if necessary, the present disclosure. It may be produced by mixing optional ingredients such as pharmaceutically acceptable ingredients, cosmetically acceptable ingredients, and edible ingredients within the range that does not impair the effects of .

As the optional component, a solvent (water, lower alcohols such as methanol, ethanol, isopropanol, alcohols such as polyhydric alcohols such as propylene glycol and 1,3-butylene glycol (whether anhydrous or containing water), etc.) , Excipients, Disintegrants, Diluents, Lubricants, Flavors, Colorants, Sweeteners, Correctors, Suspending Agents, Wetting Agents, Emulsifiers, Solubilizers, Dispersing Agents, Buffers, Binders, Penetration Enhancers agents, stabilizers, bulking agents, preservatives, thickeners, pH adjusters, surfactants, coating agents, absorption promoters, adsorbents, fillers, antioxidants, cooling agents, film-forming agents, gelling agents , amino acids, enzymes, useful microorganisms (such as lactic acid bacteria), various nutritional components, and the like. These may be used singly or in combination of two or more, and the content thereof may be appropriately determined.

The composition is not limited in this respect, but as shown in the examples below, when ground soybean (compounded soybean, so-called soybean flour) is used, the effect of suppressing kale odor is inferior. For this reason, one embodiment of the composition of the present disclosure is exemplified by one that does not contain ground soybeans.

In the present disclosure, the subject (subject animal) of the composition is also not limited, and is exemplified by humans, mammals other than humans, and the like. Mammals other than humans include animals such as mice, rats, guinea pigs, rabbits, dogs, cats, monkeys, pigs, cows and horses, preferably mice, rats, guinea pigs, rabbits, dogs and monkeys. be.

The amount of the composition of the present disclosure to be applied to a subject (subject animal) is not particularly limited, and may be appropriately set according to the physique, age, symptoms, application form, purpose of use, etc. of the subject (subject animal). Although not intended to limit the present invention, when orally applied, the daily administration (ingestion) amount is preferably 100 to 10000 mg of processed kale (in terms of dry weight) based on an adult weighing 60 kg, More preferably 500-5000 mg is exemplified. The composition may be administered (ingestion) once or multiple times (ingestion) per day. In addition, although it does not limit the present disclosure, for example, as a single administration (ingestion) amount, processed kale (converted to dry weight) is preferably 500 mg to 4000 mg, 800 mg to 3000 mg, and the like. When it is applied parenterally or when it is applied to a person other than humans, the dosage, the number of times of application, etc. may be determined as appropriate based on the explanation for the oral application.

Thus, the composition of the present disclosure contains 0.5 to 4.5 parts by mass (dry matter equivalent) of soybean extract with respect to 1 part by mass of processed kale, thereby reducing the kale odor. can be suppressed. Thus, according to the present disclosure, the kale odor caused by the processed kale can be suppressed. It includes providing a method for masking the odor of kale in the composition, characterized by blending 0.5 to 4.5 parts by mass (on a dry matter basis) of soybean extract. According to this method, in the composition containing the processed kale, the kale odor can be masked by combining the processed kale and the soybean extract at the specific ratio. The description of the method, that is, the kale processed product, the soybean extract, the content of these components in the composition (mass ratio, etc.), the various descriptions of optional components that can be blended in the composition, etc. The statements regarding composition apply.

In addition, as shown in the examples below, soybean odor can be suppressed by combining 0.5 to 4.5 parts by mass (converted to dry matter) of soybean extract with 1 part by mass of processed kale. . Therefore, the present disclosure also includes a step of blending the processed kale with the soybean extract-blended composition, and the blending ratio of the processed kale in the soybean extract-blended composition is 1 part by mass of the processed kale ( Provided is a method for masking soybean odor in a composition containing soybean extract, characterized in that the soybean extract is in a ratio of 0.5 to 4.5 parts by mass (calculated as dry matter) relative to the soybean extract. include According to this method, the soybean odor can be masked by combining the kale processed product and the soybean extract in the specific ratio in the composition containing the soybean extract. Here, the soybean extract-containing composition is a composition containing soybean extract, and the soybean extract is explained in the same manner as described above. By combining the soybean extract-blended composition with the above-described kale processed product, the soybean odor is masked. For this reason, the description of the method, that is, the content (mass ratio, etc.) of these components in the soybean extract, the processed kale product, the soybean extract-blended composition, the optional components that can be blended in the composition, etc. It can be said that the various explanations are the same as those for the above-mentioned processed kale-containing composition, except that the composition containing the processed kale is replaced with the composition containing the soybean extract. Therefore, according to the present disclosure, in the processed kale-containing composition and the soybean extract-containing composition, 0.5 to 4.5 parts by mass of soybean extract (dried matter conversion), it can be said that the kale odor can be masked and the soybean odor can be masked.

The present disclosure will be described in more detail below with examples, but the present disclosure is not limited thereto.

Test example
Preparation of Composition According to Table 1 below, the processed kale and soybean extract were mixed in a bag, sieved through a 100 mesh screen, returned to the bag and mixed again, and 10 g of the resulting mixture was transferred to another bag. I put it in. Thus, compositions (Examples 1 to 9, Comparative Examples 1 to 7) were obtained. Only the processed kale shown in Table 1 and only the soybean extract were similarly sieved, returned to the bag, and 10 g was put in another bag (Reference Examples 1 and 2).

In the same manner as described above except that the soybean extract was replaced with soybean powder (kinako), the processed kale and soybean powder were mixed according to Table 2 below, sieved, mixed again, and 10 g was placed in another bag. I put it in Compositions (Comparative Examples 8 to 23) were thus obtained. Only the processed kale product and only the pulverized soybean product were treated in the same manner as described above (Reference Examples 1 and 3).

Processed kale and milk protein were mixed according to Table 3 below, sieved, mixed again, and 10 g was placed in a separate bag in the same manner as above except that the soybean extract was replaced with milk protein. Compositions (Comparative Examples 24 to 39) were thus obtained. Only the processed kale and only the milk protein were treated in the same manner as described above (Reference Examples 1 and 4).

The components used in this test example are as follows.
Kale processed product: pulverized kale (powder), product name kale powder, Kodama Foods Co., Ltd. soybean extract: powdered soybean protein (concentrated soybean protein, soybean protein content of 70% by mass or more, lipid 10% by mass or less, moisture 10% % by mass or less, pH 8 or less (10% by mass aqueous solution (pH measured at 25° C., measured by the inventor with a pH meter (product name desktop pH meter, model number F-72, manufactured by HORIBA, Ltd.))).
Soybean pulverized product: soybean pulverized product (soybean flour, water content of 10% by mass or less)
Milk protein: Whey protein isolate (powder), trade name Bipro, manufactured by Davisco

Evaluation of Odor Five panelists specializing in odor smelled 10 g of the composition prepared as described above, and scored the kale odor, soybean odor, or milk odor according to the following criteria of 0 to 4 points.
4 points: hardly felt 3 points: slightly felt 2 points: felt 1 point: strongly felt
0 points: feels very strong

The 4 points are not noticed unless the odor of kale or soybean is conscious; the 2 points are noticed to the extent that the odor of kale or soybean is acceptable as food; The standard was that the odor was the same as that of Incidentally, Reference Example 1 shown in Tables 1 to 3 corresponds to the odor of kale alone, and Reference Examples 2 and 3 shown in Tables 1 and 2 correspond to the odor of soybean alone. The cow's milk protein used in this test example had no milk odor, and therefore was evaluated as ⊚ with the above-mentioned 4 points in all cases.

Next, the average value of the panelists was applied to the criteria below and evaluated in four stages.
◎: 3 points or more ○: 2 points or more and less than 3 points △: 1 point or more and less than 2 points ×: Less than 1 point

Results The results are shown in Tables 1-3.

As shown in Table 1, when only one of the processed kale product and the soybean extract was used, there was a characteristic kale odor and soybean odor, respectively, and the evaluation was x (Reference Examples 1 and 2). On the other hand, by combining the kale processed product and the soybean extract at a specific mixing ratio, the peculiar kale odor could be suppressed. In particular, in this case, only by combining 0.5 parts by mass of soybean extract with 1 part by mass of processed kale, the inhibitory effect was evaluated as ○, and when soybean extract was used, the kale odor was efficiently suppressed. I found that it can be done. Moreover, by combining the kale processed product and the soybean extract at a specific blending ratio, the unique soybean odor could be suppressed.

On the other hand, as shown in Table 2, when soybean powder (kinako) is used instead of soybean extract, when either the kale processed product or the soybean powder is used alone, the characteristic kale odor and soybean odor are produced respectively. There was, and evaluation was x (Reference Examples 1 and 3). When the processed kale product and the pulverized soybean product were combined, the higher the blending ratio of the pulverized soybean product, the more the kale odor could be suppressed, but at the same time, the stronger the soybean odor. Thus, when the processed kale product and the pulverized soybean product were combined, it was not possible to suppress the kale odor and the soybean odor to an acceptable level as food. In addition, as can be understood from Table 2, when the pulverized soybean product is used, the effect of suppressing the kale odor becomes O only when 3.5 parts by mass of the pulverized soybean product is combined with 1 part by mass of the processed kale product. However, this is compared to the case of using the above-mentioned soybean extract (Table 1, when 0.5 parts by mass of soybean extract is used with respect to 1 part by mass of processed kale, the inhibitory effect is ◯). Therefore, it is necessary to combine soybean pulverized products in a very high proportion, and the efficiency of suppressing the kale odor is remarkably inferior, and the problem of soybean odor occurs as described above.

As shown in Table 3, when milk protein was used instead of soybean extract, the milk protein itself had no odor and was evaluated as ⊚ (Reference Example 4). When the processed kale product and milk protein were combined, the kale odor tended to be suppressed by increasing the blending ratio of the milk protein, but the kale odor could not be sufficiently suppressed.

Surprisingly, the combination of the processed kale and the soybean extract masked the kale odor more effectively than the combination of the processed kale and the pulverized soybean. Also, by combining the processed kale and the soybean extract, the soybean odor could be masked. That is, both the kale odor and the soybean odor could be effectively masked. In addition, the present inventors have noted that the main difference between the ground soybean product and the soybean extract is that the protein content is higher in the soybean extract than in the ground soybean product. Therefore, a test was conducted using milk protein instead of soybean extract, but as shown in Table 3, even using milk protein could not sufficiently mask the kale odor. Thus, it was understood that the kale odor masking effect observed in Table 1 was an effect peculiar to the soybean extract, which was not observed in the soybean pulverized product and the milk protein.

Claims (4)

A composition containing 0.5 to 4.5 parts by mass (as dry matter) of soybean extract per 1 part by mass (as dry matter) of processed kale. The processed kale-containing composition according to claim 1, wherein the soybean extract is a soybean extract containing 70% by mass or more of soybean protein. Characterized by blending 0.5 to 4.5 parts by mass (converted to dry matter) of soybean extract with respect to 1 part by weight (converted to dry matter) of processed kale in the composition containing processed kale. A method for masking the kale odor in the composition. A step of blending the processed kale with the soybean extract-blended composition, wherein the blending ratio of the processed kale in the soybean extract-blended composition is 1 part by mass of the processed kale (converted to dry matter) to 1 part by mass of the soybean extract A method for masking soybean odor in a composition containing soybean extract, characterized in that the amount of soybean extract is 0.5 to 4.5 parts by mass (on a dry matter basis).