JPH099922A - Antioxidative soup, its production and additive for antioxidative soup - Google Patents
Antioxidative soup, its production and additive for antioxidative soupInfo
- Publication number
- JPH099922A JPH099922A JP7162188A JP16218895A JPH099922A JP H099922 A JPH099922 A JP H099922A JP 7162188 A JP7162188 A JP 7162188A JP 16218895 A JP16218895 A JP 16218895A JP H099922 A JPH099922 A JP H099922A
- Authority
- JP
- Japan
- Prior art keywords
- soup
- extracts
- beans
- antioxidant
- spices
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、豆類、海藻類、スパ
イス類、ハーブ類、茶類、野菜類又は種実類に含まれた
抗酸化物を夫々抽出し、該抽出物を混合して、添加する
こと及びその抗酸化性が２倍以上になるようにすること
を目的とした抗酸化スープ及び製造法並びに抗酸化スー
プ用添加物に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention extracts antioxidants contained in beans, seaweeds, spices, herbs, teas, vegetables or seeds, respectively, and mixes the extracts, The present invention relates to an antioxidant soup and a manufacturing method thereof, and an additive for antioxidant soup for the purpose of adding the antioxidant and doubling its antioxidant property.
【０００２】[0002]
【従来の技術】従来から各種スープの抗酸化性を高めよ
うという抗酸化剤は知られていない。一般に知られてい
る天然抗酸化剤は、抗酸化成分を含む天然物（たとえば
香辛料、緑茶、ハーブなど）から有効成分を抽出し、こ
れに安定剤、賦形剤を混合して、粉粒状、錠剤状または
液体状の形態で作られていた。2. Description of the Related Art Heretofore, no antioxidant has been known for enhancing the antioxidant property of various soups. Commonly known natural antioxidants include active ingredients extracted from natural products containing antioxidants (for example, spices, green tea, herbs, etc.), stabilizers and excipients, and powdered granules. It was made in tablet or liquid form.
【０００３】[0003]
【発明により解決すべき課題】前記従来の天然抗酸化剤
は、風味の特徴が強く、和風、洋風、中華風各種スープ
に添加して使用するとその味が損なわれるという問題点
があった。また、現在食品添加用として利用できるＢＨ
Ａ（ブチルヒドロキシアニソール）、ＢＨＴ（ジブチル
ヒドロキシトルエン）は安全性の問題点が指摘され、ビ
タミンＣ、Ｅについても過剰摂取が問題視されている。
また、従来豆類、海藻類、スパイス類、ハーブ類、茶
類、野菜類、種実類に含まれる抗酸化成分については利
用されていなかった。当然のことながら、前記各天然物
の抗酸化成分の混合使用については全然提案されていな
かった。The conventional natural antioxidants have strong flavor characteristics, and there is a problem that the taste is impaired when they are added to various Japanese, Western and Chinese soups for use. In addition, BH currently available for food additives
A (butylhydroxyanisole) and BHT (dibutylhydroxytoluene) have been pointed out to have safety problems, and vitamin C and E are also considered to be excessive intake.
Moreover, the antioxidant components contained in beans, seaweeds, spices, herbs, teas, vegetables, and seeds have not been used conventionally. As a matter of course, there has been no suggestion on the mixed use of the antioxidant components of each of the above natural products.
【０００４】[0004]
【課題を解決するための手段】この発明は天然物として
豆類、海藻類、スパイス類、ハーブ類、茶類、野菜類、
種実類を選定し、これら天然物に含有する抗酸化成分を
抽出して、精製・濃縮することにより、前記従来の抗酸
化剤の問題点を改善することに成功したのである。As a natural product, beans, seaweeds, spices, herbs, teas, vegetables,
By selecting seeds and seeds, extracting the antioxidant components contained in these natural products, and refining and concentrating them, they succeeded in improving the problems of the above-mentioned conventional antioxidants.
【０００５】即ちこの物の発明は豆類、海藻類、スパイ
ス類、ハーブ類、茶類、野菜類又は種実類の複数種の夫
々の抽出物を各種スープに添加することを特徴とした抗
酸化スープであり、各種スープの抗酸化性を無添加のも
のと比較して２倍以上に向上すべく豆類、海藻類、スパ
イス類、ハーブ類、茶類、野菜類又は種実類の複数種の
夫々の抽出物の適量を各種スープに添加したことを特徴
とするものである。また抽出物の添加量を、各種スープ
の全量に対し３％〜１５％（重量）としたものである。
次に方法の発明は豆類、海藻類、スパイス類、ハーブ
類、茶類、野菜類又は種実類の複数種の夫々の熱水抽出
物を精製、濃縮及び／又は乾固した後その適量を各種ス
ープに添加して均一に混合することを特徴としたもので
ある。また物の発明は豆類、海藻類、スパイス類、ハー
ブ類、茶類、野菜類又は種実類の複数種の夫々の熱水抽
出物を所定の割合で混合し、該混合物を精製、濃縮し、
または粉末、顆粒とし、或いは錠剤に成形することを特
徴とした抗酸化スープ用添加物であり、豆類、海藻類、
スパイス類、ハーブ類、茶類、野菜類又は種実類の複数
種の夫々の熱水抽出物を夫々精製濃縮した後所定の割合
で混合し、または混合物を粉末、顆粒とし、或いは錠剤
に成形することを特徴としたものである。更に豆類、海
藻類の抽出物、スパイス類、ハーブ類、茶類、野菜類又
は種実類の複数種の夫々の抽出物の混合割合は、５％〜
５０％（重量）としたものである。That is, the invention of this product is an antioxidant soup characterized by adding extracts of plural kinds of beans, seaweeds, spices, herbs, teas, vegetables or nuts to various soups. Therefore, in order to improve the antioxidative properties of various soups more than twice as much as those without additives, it is possible to use multiple types of beans, seaweeds, spices, herbs, teas, vegetables or nuts. It is characterized by adding an appropriate amount of the extract to various soups. Further, the amount of the extract added is 3% to 15% (weight) with respect to the total amount of various soups.
Next, the invention of the method is to purify, concentrate and / or dry each hot water extract of a plurality of kinds of beans, seaweeds, spices, herbs, teas, vegetables or seeds, and then add appropriate amounts of the extracts. It is characterized by being added to soup and mixed uniformly. Also, the invention of the product is beans, seaweeds, spices, herbs, teas, vegetables or seeds mixed with a plurality of respective hot water extracts at a predetermined ratio, and the mixture is purified and concentrated,
Or an additive for antioxidant soup characterized by being formed into powder, granules, or tablets, beans, seaweed,
Each of the hot water extracts of spices, herbs, teas, vegetables, and nuts is purified and concentrated, and then mixed at a predetermined ratio, or the mixture is made into powder, granules, or tablets. It is characterized by that. Furthermore, the mixture ratio of the extract of each of beans, seaweeds, spices, herbs, teas, vegetables or nuts is 5% to
It is set to 50% (weight).
【０００６】この発明に用いる豆類は、小豆、赤えんど
う、大正金時、うずら豆、紅絞り豆、そら豆、紫花芸
豆、黒豆などあり、海藻類はこんぶ、わかめ、ひじき、
のり、その他の種類である。また、組み合わせの例とし
て、スパイス類と豆類、スパイス類とハーブ類、茶類と
種実類と野菜類、野菜類とスパイス類などが考えられ、
中華スープ、コンソメスープ（洋風）、ポタージュスー
プ（洋風）、味噌汁スープについて、それぞれの一例を
表１、表２、表３にまとめた。スパイス類、ハーブ類、
茶類、野菜類、種実類も表１乃至表４で示したもの以外
を用いても良い結果が期待できる。このように、その目
的や嗜好性によりいろいろな組み合わせが考えられる。Beans used in the present invention include adzuki bean, red pea, Taisho Kintoki, quay beans, red squeezed beans, broad beans, purple flower beans, black beans, and seaweeds are konbu, wakame, hijiki,
Nori and other types. As examples of combinations, spices and beans, spices and herbs, teas and seeds and vegetables, vegetables and spices, etc.
Tables 1, 2 and 3 show examples of Chinese soup, consomme soup (Western style), potage soup (Western style) and miso soup soup. Spices, herbs,
Good results can be expected by using teas, vegetables, and seeds other than those shown in Tables 1 to 4. In this way, various combinations can be considered depending on the purpose and preference.
【０００７】[0007]
【表１】 [Table 1]
【０００８】[0008]
【表２】 [Table 2]
【０００９】[0009]
【表３】 [Table 3]
【００１０】[0010]
【表４】 [Table 4]
【００１１】また野菜類としては、しそ、ねぎ、ゆず、
みょうが、ふきのとう、種実類としてはごま、けしの
み、あさのみ、スパイス類としてはオールスパイス、ガ
ーリック、オニオン、シナモン、ナツメッグなどがあ
る。Vegetables include perilla, green onion, yuzu,
Myoga, butterbur, sesame seeds and seeds, sesame seeds and asami, spices include allspice, garlic, onion, cinnamon and nutmeg.
【００１２】前記発明によれば、抗酸化剤は液状、粉粒
状または錠剤状その他の成形物とされ、瓶詰め、箱詰
め、袋詰めなどに包装されて製品となる。According to the above invention, the antioxidant is formed into a liquid, powdery or tablet-like shaped article, and is packaged in a bottle, a box, a bag or the like to obtain a product.
【００１３】前記抗酸化物が中華スープ、コンソメスー
プ（洋風）、ポタージュスープ（洋風）、味噌汁のスー
プに添加されると、何も添加しないときより２倍以上の
抗酸化性を示した（表５〜８）。When the above antioxidant was added to Chinese soup, consomme soup (Western style), potage soup (Western style), and miso soup soup, it showed more than twice the antioxidative effect as when nothing was added (Table. 5-8).
【００１４】[0014]
【表５】 [Table 5]
【００１５】[0015]
【表６】 [Table 6]
【００１６】[0016]
【表７】 [Table 7]
【００１７】[0017]
【表８】 [Table 8]
【００１８】この発明における各種材料の組み合せは、
一定のものでなく、一種乃至多種があり、同一種（例え
ば豆類）の中でも複数種用いる場合がある。何れにして
も一種が７０％をこえないようにした方が好ましい。The combination of various materials in this invention is as follows.
There is not a fixed number but one type or various types, and a plurality of types may be used among the same type (eg beans). In any case, it is preferable that one kind does not exceed 70%.
【００１９】[0019]
【実施例１】小豆１Kgを水洗後粉砕し、２０メッシュの
ふるいにかけた後、１０Kgの水を加え、９０℃で１時間
煮た後、３２メッシュのふるいでろ過し、固形物を除去
する。ついで濾液をロータリーエバポレーターにより、
４０℃でブリックス３０まで濃縮し、この濃縮液を遠心
分離機にかけ、４０℃で真空中で乾固し、粉末１６５ｇ
を得た。Example 1 1 kg of adzuki bean was washed with water, crushed, filtered through a 20-mesh sieve, added with 10 kg of water, boiled at 90 ° C. for 1 hour, and filtered through a 32-mesh sieve to remove solids. Then, the filtrate was filtered with a rotary evaporator.
Concentrate to 40 Brix 30 at 40 ° C, centrifuge this concentrate and dry to dryness in vacuo at 40 ° C to give 165 g of powder.
I got
【００２０】一方赤えんどうも前記小豆の場合と同様の
操作により、粉末１６５ｇを得た。また、わさび（ひめ
にしき）の葉１Kgを水洗後１０Kgの水を加えて加熱抽出
し、前記と同様にろ過濃縮し、乾固し粉末９５ｇを得た
（水分１０％）。On the other hand, 165 g of powder was obtained by the same procedure as in the case of red beans. Further, 1 kg of wasabi leaves was washed with water, 10 kg of water was added to the mixture for extraction by heating, filtration and concentration were carried out in the same manner as above, and the mixture was dried to obtain 95 g of powder (water content 10%).
【００２１】前記乾固により得た小豆粉末を１００部に
対し、赤えんどう粉末１００部及び海藻類粉末を５０部
の割合で混合し、この発明の天然抗酸化剤を得た。これ
をスープに１mg／mlとなるように溶かすと抗酸化中華ス
ープとなる。100 parts of red bean powder obtained by the above-mentioned drying and 100 parts of red pea powder and 50 parts of seaweed powder were mixed to obtain 100 parts of the natural antioxidant of the present invention. When this is dissolved in soup at 1 mg / ml, it becomes an antioxidant Chinese soup.
【００２２】[0022]
【実験例１】前記実施例１における各材料及び混合比を
前記表１のように変えて１〜５回の各実施例について実
験したところ、前記表４の結果を得た。[Experimental Example 1] Each material and mixing ratio in Example 1 were changed as shown in Table 1, and experiments were performed 1 to 5 times, and the results in Table 4 were obtained.
【００２３】[0023]
【実施例２】海藻（かじめ）１kgを水洗後、細切し、こ
れに２０kgの水を加え、９０℃で１時間煮た後、３２メ
ッシュのふるいで濾過し、固形物を除去する。ついで濾
液をロータリーエバポレーターにより、４０℃でブリッ
クス３０まで濃縮し、この濃縮液を遠心分離機にかけ、
４０℃で真空中で乾固し、粉末６０ｇを得た（水分１０
％）。Example 2 1 kg of seaweed (kame) was washed with water, finely chopped, 20 kg of water was added thereto, and the mixture was boiled at 90 ° C. for 1 hour and then filtered through a 32 mesh sieve to remove solids. Then, the filtrate was concentrated by a rotary evaporator at 40 ° C. to Brix 30, and the concentrate was centrifuged.
It was dried in vacuum at 40 ° C. to obtain 60 g of powder (water content: 10
%).
【００２４】次にしその葉１kgを水洗後、細切し、これ
に２０kgの水を加え、９０℃で１時間煮た後、３２メッ
シュのふるいで濾過し、固形物を除去する。ついで濾液
をロータリーエバポレーターにより、４０℃でブリック
ス３０まで濃縮し、この濃縮液を遠心分離機にかけ、４
０℃で真空中で乾固し、粉末１０５ｇを得た（水分１０
％）。Next, 1 kg of the leaves are washed with water and then finely chopped, 20 kg of water is added thereto, and the mixture is boiled at 90 ° C. for 1 hour and filtered through a 32 mesh sieve to remove solids. Then, the filtrate was concentrated by a rotary evaporator at 40 ° C. to Brix 30, and the concentrate was centrifuged and
It was dried in vacuum at 0 ° C. to obtain 105 g of powder (water content 10
%).
【００２５】また黒コショウ１kgを水洗後、擂り潰し、
水２０kgを加え、９０℃で１時間煮た後、３２メッシュ
のふるいで濾過し、固形物を除去する。ついで濾液をロ
ータリーエバポレーターにより、４０℃でブリックス３
０まで濃縮し、この濃縮液を遠心分離機にかけ、４０℃
で真空中で乾固し、粉末１１２ｇを得た（水分１０
％）。Also, after washing 1 kg of black pepper with water, crush it,
After adding 20 kg of water and boiling at 90 ° C. for 1 hour, the solid matter is removed by filtration through a 32 mesh sieve. Then, the filtrate was rotary evaporated to Brix 3 at 40 ° C.
Concentrate to 0, centrifuge this concentrate, 40 ℃
It was dried in a vacuum in a vacuum to obtain 112 g of powder (water content: 10
%).
【００２６】前記乾固により得た海藻（かじめ）粉末を
１００部、しその葉粉末１００部、黒コショウ５０部の
割合で混合し、この発明の天然抗酸化剤を得た。これを
スープに１mg／mlとなるように溶かすと抗酸化コンソメ
スープ（洋風）ができる。100 parts of the seaweed powder obtained by the above-mentioned drying and mixing, 100 parts of the leaf powder of the seaweed, and 50 parts of black pepper were mixed to obtain a natural antioxidant of the present invention. An antioxidative consomme soup (Western style) is prepared by dissolving this in soup to a concentration of 1 mg / ml.
【００２７】[0027]
【実験例２】前記実施例２における各材料及び混合比を
前記表２のように変えて１〜３の各実施例について実験
したところ、前記表６の結果を得た。[Experimental Example 2] When the materials and the mixing ratio in Example 2 were changed as shown in Table 2 and experiments were performed on Examples 1 to 3, the results shown in Table 6 were obtained.
【００２８】[0028]
【実施例３】しその葉１kgを水洗後粉砕し、２０メッシ
ュのふるいにかけた後、１０kgの水を加え、９０℃で１
時間煮た後、３２メッシュのふるいでろ過し、固形物を
除去する。ついで濾液をロータリーエバポレーターによ
り、４０℃でブリックス３０まで濃縮し、この濃縮液を
遠心分離機にかけ、４０℃で真空中で乾固し、粉末１０
５ｇを得た。Example 3 1 kg of shiso leaves were washed with water, crushed, passed through a 20-mesh sieve, 10 kg of water was added, and the mixture was stirred at 90 ° C. for 1 hour.
After boiling for a period of time, the solid matter is removed by filtration through a 32 mesh sieve. Then, the filtrate was concentrated to 40 Brix 30 at 40 ° C. by a rotary evaporator, the concentrated solution was centrifuged, dried at 40 ° C. in vacuum, and powder 10
5 g was obtained.
【００２９】一方ゴマも前記小豆の場合と同様の操作に
より、粉末１１０ｇを得た。On the other hand, with sesame, 110 g of powder was obtained by the same operation as in the case of azuki beans.
【００３０】また、わさび（ひめにしき）の葉１kgを水
洗後１０kgの水を加えて加熱抽出し前記と同様にろ過濃
縮し、乾固し粉末９５ｇを得た（水分１０％）。Further, 1 kg of wasabi leaves was washed with water, added with 10 kg of water, extracted by heating, filtered and concentrated in the same manner as described above, and dried to obtain 95 g of powder (water content 10%).
【００３１】前記乾固により得たしその葉粉末を１００
部に対し、ゴマ粉末１００部及びわさびの葉粉末を５０
部の割合で混合し、この発明の天然抗酸化剤を得た。こ
れをポタージュ（洋風）スープに１mg／mlとなるように
溶かすと抗酸化ポタージュ（洋風）スープとなる。100 leaves of the leaf powder obtained by the above dryness
To 100 parts of sesame powder and 50 parts of wasabi leaf powder
The parts were mixed in the ratio of parts to obtain the natural antioxidant of the present invention. When this is dissolved in potage (Western style) soup to be 1 mg / ml, it becomes an antioxidant potage (Western style) soup.
【００３２】[0032]
【実験例３】前記実施例３における各材料及び混合比を
前記表３のように変えて１〜３の各実施例について実験
したところ、前記表７の結果を得た。なお、これはあく
まで実施例であって、このほかにもいろいろな物質を使
ってもよく、混合比も変えられるものと思われる。[Experimental Example 3] When the materials and the mixing ratio in Example 3 were changed as shown in Table 3 and experiments were performed on Examples 1 to 3, the results shown in Table 7 were obtained. It should be noted that this is merely an example, and various substances other than the above may be used, and it is considered that the mixing ratio can be changed.
【００３３】[0033]
【実施例４】かじめ１kgを水洗後、細切し、これに２０
kgの水を加え、９０℃で１時間煮た後、３２メッシュの
ふるいで濾過し、固形物を除去する。ついで濾液をロー
タリーエバポレーターにより、４０℃でブリックス３０
まで濃縮し、この濃縮液を遠心分離機にかけ、４０℃で
真空中で乾固し、粉末６０ｇを得た（水分１０％）。[Embodiment 4] 1 kg of caulking is washed with water and then chopped into 20 pieces
After adding kg of water and boiling at 90 ° C. for 1 hour, the solid matter is removed by filtration through a 32 mesh sieve. The filtrate is then rotovaped on Brix 30 at 40 ° C.
The mixture was concentrated to 40 ° C., and the concentrated solution was centrifuged and dried in vacuum at 40 ° C. to obtain 60 g of powder (water content 10%).
【００３４】一方小豆１kgを水洗後粉砕し、２０メッシ
ュのふるいにかけた後、１０kgの水を加えて加熱抽出
し、前記海藻の場合と同様の濾過粉砕し、乾固し、粉末
１６５ｇを得た。On the other hand, 1 kg of azuki beans were washed with water, pulverized, sieved with a 20-mesh sieve, added with 10 kg of water and extracted by heating, pulverized by filtration in the same manner as in the case of the seaweed, and dried to obtain 165 g of powder. .
【００３５】また、わさび（ひめにしき）の葉１kgを水
洗後１０kgの水を加えて加熱抽出し前記と同様に濾過濃
縮し、乾固し粉末９５kgを得た（水分１０％）。Further, 1 kg of wasabi leaves was washed with water, added with 10 kg of water, extracted by heating, concentrated by filtration in the same manner as described above, and dried to obtain 95 kg of powder (water content 10%).
【００３６】前記海藻類粉、豆類粉およびわさび類粉を
２：１：２に混合してこの発明の天然抗酸化剤を得た。
これを味噌汁のスープに１０mg／mlとなるように溶かす
と抗酸化性倍増の抗酸化味噌汁を得た。The above seaweed flour, bean flour and wasabi flour were mixed in a ratio of 2: 1: 2 to obtain a natural antioxidant of the present invention.
When this was dissolved in miso soup at 10 mg / ml, an antioxidant doubled antioxidant miso soup was obtained.
【００３７】[0037]
【実験例４】前記実施例４における各材料及び混合比を
前記表４のように変えて１〜３回の各実施例について実
験したところ、前記表８の結果を得た。[Experimental Example 4] When the materials and the mixing ratio in Example 4 were changed as shown in Table 4 and experiments were performed 1 to 3 times, the results shown in Table 8 were obtained.
【００３８】[0038]
【発明の効果】この発明によれば、豆類、海藻類、スパ
イス類、ハーブ類、茶類、野菜類、種実類の抽出物を精
製、濃縮、乾固し、これらを混合し、スープに添加した
ので、高い抗酸化性を有する抗酸化和風、洋風、中華風
のスープとなる効果があり、スープの味も損なわない。
また、この発明の方法によれば、従来知られている熱水
抽出による以下の手段により高い抗酸化性を有し、スー
プに合う天然抗酸化剤を容易に多量生産し得る効果があ
る。According to the present invention, extracts of beans, seaweeds, spices, herbs, teas, vegetables and seeds are purified, concentrated, dried, mixed and added to the soup. Therefore, it has the effect of becoming an antioxidative Japanese-style, Western-style, or Chinese-style soup having high antioxidative properties, and does not impair the taste of the soup.
In addition, according to the method of the present invention, it is possible to easily produce a large amount of a natural antioxidant having high antioxidant property and suitable for soup by the following means by hot water extraction which has been conventionally known.
Claims (5)
比較して２倍以上に向上すべく豆類、海藻類、スパイス
類、ハーブ類、茶類、野菜類又は種実類の複数種の夫々
の抽出物の適量を各種スープに添加したことを特徴とす
る抗酸化スープ。1. A variety of soups including beans, seaweeds, spices, herbs, teas, vegetables, and nuts and seeds to improve the antioxidative properties of various soups more than twice as much as those without additives. An antioxidant soup characterized by adding an appropriate amount of each extract to various soups.
対し３％〜１５％（重量）としたことを特徴とする請求
項１記載の抗酸化スープ。2. The antioxidant soup according to claim 1, wherein the amount of the extract added is 3% to 15% (weight) with respect to the total amount of various soups.
茶類、野菜類又は種実類の複数種の夫々の熱水抽出物を
精製、濃縮及び／又は乾固した後、その適量を各種スー
プに添加して均一に混合することを特徴とした抗酸化ス
ープの製造法。3. Beans, seaweed, spices, herbs,
Antioxidant characterized by purifying, concentrating and / or drying each hot water extract of tea, vegetables or nuts and seeds, and then adding appropriate amount to various soups and mixing them uniformly How to make soup.
茶類、野菜類又は種実類の複数種の夫々の熱水抽出物を
所定の割合で混合し、該混合物を精製、濃縮し、または
粉末、顆粒とし、或いは錠剤に成形することを特徴とし
た抗酸化スープ用添加物。4. Beans, seaweeds, spices, herbs,
Characterized by mixing a plurality of hot water extracts of teas, vegetables or nuts in a predetermined ratio, and purifying and concentrating the mixture, or forming a powder, granules, or tablets. Antioxidant soup additive.
ハーブ類、茶類、野菜類又は種実類の複数種の夫々の抽
出物の混合割合は、５％〜５０％（重量）としたことを
特徴とする請求項４記載の抗酸化スープ用添加物。5. Extracts of beans and seaweed, spices,
The additive for antioxidant soup according to claim 4, wherein the mixing ratio of the respective extracts of a plurality of kinds of herbs, teas, vegetables or nuts and seeds is 5% to 50% (by weight). .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7162188A JPH099922A (en) | 1995-06-28 | 1995-06-28 | Antioxidative soup, its production and additive for antioxidative soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7162188A JPH099922A (en) | 1995-06-28 | 1995-06-28 | Antioxidative soup, its production and additive for antioxidative soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH099922A true JPH099922A (en) | 1997-01-14 |
Family
ID=15749683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7162188A Pending JPH099922A (en) | 1995-06-28 | 1995-06-28 | Antioxidative soup, its production and additive for antioxidative soup |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH099922A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307492C (en) * | 2002-10-11 | 2007-03-28 | 三星电子株式会社 | Wet electrostatic copying and printing machine |
| US7387730B2 (en) | 2000-12-18 | 2008-06-17 | Mitsubishi Rayon Co., Ltd. | Hollow fiber membrane module, method of manufacturing the hollow fiber membrane module, and housing for hollow fiber membrane module |
| KR101230972B1 (en) * | 2011-07-07 | 2013-02-07 | 순창군 | Preparation method for soup comprising Prunus mume |
| KR20150069108A (en) * | 2013-12-13 | 2015-06-23 | 주식회사 대복 | Excellent antioxidant functionality using herbal medicinal soup stock preparation method |
-
1995
- 1995-06-28 JP JP7162188A patent/JPH099922A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7387730B2 (en) | 2000-12-18 | 2008-06-17 | Mitsubishi Rayon Co., Ltd. | Hollow fiber membrane module, method of manufacturing the hollow fiber membrane module, and housing for hollow fiber membrane module |
| US7749381B2 (en) | 2000-12-18 | 2010-07-06 | Mitsubishi Rayon, Co., Ltd. | Hollow fiber membrane module, and a manufacturing method therefor, and housing for hollow fiber membrane module |
| CN1307492C (en) * | 2002-10-11 | 2007-03-28 | 三星电子株式会社 | Wet electrostatic copying and printing machine |
| KR101230972B1 (en) * | 2011-07-07 | 2013-02-07 | 순창군 | Preparation method for soup comprising Prunus mume |
| KR20150069108A (en) * | 2013-12-13 | 2015-06-23 | 주식회사 대복 | Excellent antioxidant functionality using herbal medicinal soup stock preparation method |
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