Premenstrual soup, menstrual soup, and menstrual soup set

Abstract

This invention provides a soup for premenstruation, a soup for menstruation, and a soup set for menstruation that can alleviate mental symptoms before or during menstruation, thereby reducing mental distress and fatigue caused by changes in mental symptoms when transitioning from premenstruation to menstruation. [Solution] When a material passes through a mesh with a mesh opening of 5 mm, the material remaining on the mesh has a hardness of 300,000 N / m. 2 A premenstrual soup containing 10% or more of the above-mentioned residual solids, with a viscosity of 500 mPa·s or more at 60°C for the liquid obtained after removing the residual solids, and a hardness of 300,000 N / m² remaining on a mesh with a mesh opening of 5 mm. 2 A soup for menstruation, wherein the residual solids content is less than 10% by mass, the viscosity of the liquid obtained after removing the residual solids is 1000 mPa·s or less at 60°C, and the salt content is 1.2% by mass or less.

Description

[Technical Field]

[0001] This invention relates to soups for use before menstruation, soups for use during menstruation, and sets thereof. [Background technology]

[0002] Menstruation is a physiological phenomenon that occurs in women approximately every 28 days. Along with this, many women experience physical symptoms such as diarrhea, constipation, abdominal pain, headaches, and breast tenderness, as well as mental symptoms such as irritability, loss of appetite, and depression. Furthermore, premenstrual symptoms (PMS) often occur during the premenstrual period, including physical symptoms such as skin problems and swelling, as well as mental symptoms such as irritability, increased appetite, and depression. A normal premenstrual period (luteal phase) lasts 14 days, and the menstrual period lasts 4 to 7 days. In other words, despite the fact that these physical and mental symptoms associated with menstruation occur for approximately 50% to 70% or more of the month, they remain unresolved even in modern times with advances in medicine. Especially in recent years, with the rapid advancement of women in society due to the promotion of diversity and women's empowerment, the negative impact of these menstrual symptoms on women's lives is leading to a serious decline in their quality of life (QOL).

[0003] Therefore, in order to alleviate physical and mental symptoms associated with menstruation without relying on medical methods, ovulation prediction programs (see, for example, Patent Document 1) have been proposed to predict physical and mental changes due to the menstrual cycle and enable appropriate health management, as well as advertising distribution systems (see, for example, Patent Document 2) that predict the menstrual cycle based on records of the user's menstrual cycle and changes in preferences, and propose products and services that match the changes in preferences associated with the menstrual cycle. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Republished Gazette No. 2015-147174 [Patent Document 2] Patent No. 7473261 [Overview of the project] [Problems that the invention aims to solve]

[0005] The inventors conducted a questionnaire survey of over 200 women regarding premenstrual and menstrual symptoms, and analyzed the responses. The results showed that the mental symptoms associated with menstruation differed between the premenstrual and menstrual periods. Specifically, before menstruation, many women experienced increased appetite and a tendency towards overeating, leading to feelings of self-blame for overeating, increased nervousness and irritability over trivial matters, and feelings of depression and sadness. During menstruation, however, the situation reversed, with many women experiencing decreased appetite, fatigue, hypersensitivity to stimuli, and irritability due to physical symptoms such as menstrual bleeding and abdominal pain. Furthermore, the inventors found that the significant changes in mental symptoms during the transition from premenstrual to menstrual periods, caused by the differences in mental symptoms before and after menstruation, increased women's mental distress and fatigue, and reduced their quality of life (QOL).

[0006] The present invention was made to solve the above-mentioned problems, and aims to provide a soup for premenstruation, a soup for menstruation, and a soup set for menstruation that can alleviate mental symptoms before or during menstruation, and further alleviate mental distress and fatigue caused by changes in mental symptoms when transitioning from premenstruation to menstruation. [Means for solving the problem]

[0007] To solve the above-mentioned problems, embodiments of the present invention have the following configuration. [1] A soup containing ingredients and liquid, to be consumed before menstruation, When a material passes through a 5mm mesh, the material remaining on the mesh has a hardness of 300,000 N / m². 2 The above residual solids constitute 10% by mass or more of the total amount of the premenstrual soup. A premenstrual soup in which the viscosity of the liquid obtained by removing the residual solids from the aforementioned premenstrual soup is 500 mPa·s or more at 60°C. [2] The soup for premenstrual use described in [1] contains 1% by mass or more of lipids. [3] The premenstrual soup according to [1] or [2], comprising one or more vegetables and spices belonging to the genus Allium. [4] One or more premenstrual soups as described in [1] or [2], selected from beef stew, white stew, corn soup with ingredients, soup curry, pot-au-feu, pumpkin soup, kimchi soup, chowder, and bisque. [5] Premenstrual soup in a packaged container, wherein the premenstrual soup described in [1] or [2] is filled and sealed in a packaged container and heat-pressurized.

[0008] [6] A soup for menstruation that contains at least a liquid and is consumed during menstruation. When a material passes through a 5mm mesh, the material remaining on the mesh has a hardness of 300,000 N / m². 2 The above residual solid content is less than 10% by mass of the total amount of the soup for use during menstruation. The viscosity of the liquid obtained by removing the residual solids from the aforementioned menstrual soup is 1000 mPa·s or less at 60°C. A soup for menstruation in which the salt content is 1.2% by mass or less of the total amount of the soup during menstruation. [7] The menstrual soup described in [6], which contains 1 mg or more of iron per 100 g of the menstrual soup. [8] One or more soups for menstruation as described in [6] or [7], selected from minestrone, onion soup, ginger soup, tomato soup, herbal soup, consommé soup, soy milk soup, pumpkin potage, plain corn soup, egg soup, chicken broth, gomtang soup, and seaweed soup. [9] [6] or [7] The menstrual soup described above is filled and sealed in a packaging container and heat-pressure sterilized, in the form of packaged menstrual soup. A menstrual soup set comprising one or more of the premenstrual soups described in [1] and one or more of the menstrual soups described in [6]. In this specification, the symbol "~" represents a numerical range that includes the numbers before and after it. [Effects of the Invention]

[0009] The premenstrual soup of the present invention can alleviate typical mental symptoms that occur before menstruation. The menstrual soup of the present invention can alleviate typical mental symptoms that occur during menstruation. By combining the premenstrual soup and the menstrual soup of the present invention, the menstrual soup set can alleviate typical mental symptoms that occur before and during menstruation, and furthermore, it can alleviate mental distress and fatigue caused by changes in mental symptoms when transitioning from premenstruation to menstruation. [Modes for carrying out the invention]

[0010] Embodiments of the present invention will be described below. In this embodiment, "soup" refers to a food product that is cooked by adding ingredients, seasonings, spices, etc., to a broth obtained by boiling vegetables, seaweed, meat, seafood, etc., with water. The "soup" contains a fluid liquid (base) and, if necessary, solid components consisting of ingredients, etc. Furthermore, the "soup" may be consumed hot or cold.

[0011] Examples of broth include chicken stock, bouillon, and kelp broth. The broth may also contain extracts such as chicken extract, beef extract, and yeast extract. The ingredients include vegetables, seaweed, mushrooms, beans, meat, and seafood, and are generally finely chopped into bite-sized pieces of about 3 cm square or smaller, or larger chunks of ingredients. Seasonings include salt, sugar, granulated sugar, miso, mirin, as well as oils such as salad oil, sesame oil, olive oil, soybean oil (refined soybean oil), and butter, alcoholic beverages such as wine, Shaoxing wine, brandy, and sake, and purees of vegetables and seafood, and pastes of grated vegetables, etc. Examples of purees include pumpkin puree, white bean puree, and tomato puree. The spices include pepper, sansho pepper, chili peppers, ginger, and other spices; herbs such as cumin, garam masala, turmeric, saffron, coriander, cilantro, nutmeg, rosemary, and bay leaf; sesame seeds, garlic, and others.

[0012] Furthermore, "soup" may contain not only ingredients, seasonings, and spices, but also thickeners, pH adjusters, etc. As thickeners, starches and modified starches commonly used in cooking can be used. Modified starches include wheat starch, rice starch, potato starch, tapioca starch, corn starch, waxy corn starch, as well as their pregelatinized, moist-heated, cross-linked, oxidized, etherified, and esterified forms. In addition, polysaccharides may be used as thickeners. Examples of polysaccharides include guar gum, xanthan gum, carrageenan, locust bean gum, gellan gum, gum arabic, tamarind seed gum, etc. Examples of pH adjusters include vinegar, acetic acid, lactic acid, citric acid, succinic acid, phytic acid, phosphoric acid, gluconic acid, malic acid, and tartaric acid. Furthermore, the "soup" may contain animal or plant-based dairy ingredients such as milk, soy milk, cream, and soy cream, as well as coloring agents such as caramel coloring and carotene, acidulants, and flavorings.

[0013] "Soup"狭义上指的是法式清汤、意大利蔬菜汤、奶油蘑菇汤、海鲜浓汤、蛤蜊浓汤、西班牙冷汤、蔬菜浓汤、咖喱汤、罗宋汤、俄罗斯红菜汤、洋葱汤、番茄汤、玉米汤、南瓜汤、南瓜泥、鸡蛋汤、豆浆汤等西式汤品。但本实施形态中的汤品,除了上述西式汤品外,还包括日式清汤、吸物、味噌汤、粕汁、蔬菜汤、猪肉汤、蚵仔汤、生姜汤、杂煮等日式汤品,以及鸡汤、泰式咖喱汤、冬阴功汤、酸辣汤、馄饨汤、鱼翅汤、药膳汤、海藻汤、人参鸡汤等亚洲风味汤品。此外,只要“汤”包含流动性的液体物质,除了上述汤品外,还包括勾芡的炖牛肉、牛肉炖菜、白炖菜等炖菜和咖喱等。

[0014] Next, the pre-menstrual soup, menstrual soup or menstrual soup set of this embodiment will be described. In this specification, "pre-menstrual" refers to the luteal phase, that is, the period from the end of ovulation to the start of menstruation, and "menstrual" refers to the period from the start to the end of menstruation. Normally, the luteal phase is about 14 days, and the period from the start to the end of menstruation is about 4 to 7 days. The pre-menstrual and menstrual periods may be specified by the user's awareness and records, or by an ovulation prediction program, a menstrual cycle prediction program, etc.

[0015] <Pre-menstrual soup> The pre-menstrual soup of this embodiment is a soup to be eaten before menstruation and contains ingredients and a liquid substance. In addition, the pre-menstrual soup of this embodiment contains residual solids that remain on a mesh when passed through a mesh with an opening of 5 mm, and the hardness is 300,000 N / m 2 The above residual solids are included, and the amount of the residual solids is 10% by mass or more based on the total amount of the pre-menstrual soup. [[ID=>

[0016] The pre-menstrual soup of this embodiment contains 10% by mass or more of residual solid matter that does not pass through a mesh with an opening of 5 mm, so that when it is eaten, it can provide sufficient satiety for the increased appetite before menstruation. Also, the hardness of the residual solid matter is 300,000 N / m 2 or more, thereby having a good chewing feeling. Therefore, when it is eaten, a good satiety can be obtained even in a small amount, and the pre-menstrual depressive mood can be alleviated.

[0017] In the pre-menstrual soup of this embodiment, in terms of improving satiety, the amount of residual solid matter is preferably 12% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, particularly preferably 30% by mass or more, even more particularly preferably 40% by mass or more, and most preferably 50% by mass or more. To improve satiety and alleviate the pre-menstrual depressive mood, the hardness of the residual solid matter is preferably 400,000 N / m 2 or more, more preferably 500,000 N / m 2 or more, even more preferably 600,000 N / m 2 or more, particularly preferably 800,000 N / m 2 or more, even more particularly preferably 1,000,000 N / m 2 or more. The amount of residual solid matter is usually 80% by mass or less or 70% by mass or less.

[0018] The amount and hardness of residual solids can be measured as follows: First, the premenstrual soup is heated to a temperature of 60°C or higher, for example, in a water bath, to reduce its viscosity. A mesh with a 5mm opening is placed on a spread-out plastic bag, and the heated premenstrual soup sample is poured over the mesh. This collects the liquid portion that has passed through the mesh into the plastic bag, and the solids remaining on the mesh are collected. To remove any liquid adhering to the solids, the solids remaining on the mesh are lightly washed with water as needed. After washing, the water is drained, and the mass of the solids, including the mesh, is measured. The mass of the solids remaining on the mesh is obtained by subtracting the previously measured mass of the mesh from the obtained mass measurement. The total volume of the sample can be calculated from the content volume of the commercially available product and the amount of added ingredients indicated on the package, and the mass ratio of the solids to the total mass of the premenstrual soup filtered through the mesh can be calculated.

[0019] The hardness of the residual solids is measured using the solids remaining on the mesh. For example, a rheometer is used with a plunger of 20N, a cylindrical shape of φ3mm, a compression speed of 10mm / sec, and a measurement strain of 70%, and the fracture stress is measured. The hardness of the residual solids can be measured at room temperature (approximately 25±3℃) without adjusting the sample temperature. Furthermore, it is preferable to take the average of three measured values ​​to account for variability.

[0020] The residual solids in the premenstrual soup of this embodiment mainly consist of the ingredients contained in the soup. Specifically, the residual solids include vegetables such as corn, onions, carrots, potatoes, eggplants, and tomatoes; mushrooms such as enoki, shimeji, maitake, shiitake, and button mushrooms; legumes such as tofu, chickpeas, lentils, and soybeans; meats such as beef, pork, and chicken; processed meats such as sausages, ham, and bacon; and croutons. Of these ingredients, those that are too small to pass through a 5mm mesh and have a hardness of 300,000 N / m² are included. 2 By adding the above ingredients to the soup, it is possible to adjust the amount of residual solids. The hardness of the residual solids can be adjusted depending on the cooking conditions, such as the heating time during soup preparation, and the type of ingredients used.

[0021] The premenstrual soup of this embodiment has a viscosity of 500 mPa·s or more at 60°C for the liquid obtained after removing the above-mentioned residual solids. The premenstrual soup of this embodiment, with a viscosity of 500 mPa·s or more at 60°C for the liquid, can satisfy the increased appetite before menstruation, and when consumed, one can feel that they are taking care of their mind and body. From the viewpoint of improving the feeling of taking care of one's mind and body, the viscosity of the premenstrual soup liquid at 60°C is preferably 1000 mPa·s or more, more preferably 1200 mPa·s or more, and even more preferably 2000 mPa·s or more or 2100 mPa·s or more. The viscosity of the liquid can be adjusted, for example, by the type and amount of thickener and the type and amount of broth.

[0022] The viscosity of the liquid premenstrual soup of this embodiment at 60°C can be measured using a B-type viscometer with rotor No. 2, No. 3, or No. 4 at a rotation speed of 30 rpm or 60 rpm, at a sample temperature of 60 ± 3°C. When measuring the viscosity of a liquid, it is preferable to take the average of three measured values ​​to account for variability.

[0023] The premenstrual soup of this embodiment preferably contains 1% by mass or more of lipids. By containing 1% by mass or more of lipids, the premenstrual soup of this embodiment can satisfy the increased appetite before menstruation, and when consumed, it can enhance the feeling of taking care of one's mind and body, as well as enhance the effect of alleviating premenstrual depression. In terms of enhancing the feeling of taking care of one's mind and body and enhancing the effect of alleviating premenstrual depression, the amount of lipids in the premenstrual soup of this embodiment is preferably 2% by mass or more, more preferably 3% by mass or more, and even more preferably 4% by mass or more. The amount of lipids contained in the premenstrual soup is, for example, 20% by mass or less, 15% by mass or less, 10% by mass or less, or 8% by mass or less. The amount of lipids contained in the soup can be calculated based on the amount of lipids contained in the raw materials, or, if a commercially available product is used, from the ingredient list on the package. The amount of lipids may be an actual measured value, an estimated value or average value estimated from the general nutritional components of the ingredients. The lipid content can be increased by adding oils such as salad oil, sesame oil, olive oil, soybean oil (refined soybean oil), and butter. The lipid content of the soup should be rounded to two decimal places.

[0024] The premenstrual soup of this embodiment preferably contains one or more vegetables and spices belonging to the Allium genus. This can improve the palatability. Spices contained in the premenstrual soup include spices such as pepper, Japanese pepper, chili pepper, and ginger; herbs such as cumin, garam masala, turmeric, saffron, coriander, cilantro, nutmeg, and rosemary; sesame seeds; and garlic. Vegetables belonging to the Allium genus include leeks, scallions, onions, chives, shallots, and other vegetables. The form of the Allium genus vegetables and spices contained in the premenstrual soup of this embodiment is not particularly limited and may include puree, paste, chopped, dried powder, granules, etc. Among vegetables and spices belonging to the Allium genus, the premenstrual soup of this embodiment preferably contains one or more of the following in order to improve the palatability: onion, leek, garam masala, turmeric, saffron, garlic, ginger, and chili pepper.

[0025] The premenstrual soup of this embodiment typically contains salt and carbohydrates, along with the aforementioned residual solids, liquids, lipids, vegetables belonging to the Allium genus, and spices.

[0026] The soup for premenstrual syndrome in this embodiment is preferably one or more of the above-mentioned soups selected from beef stew, white stew, corn soup with ingredients, soup curry, pot-au-feu, pumpkin soup, kimchi soup, chowder, and bisque, in order to improve satiety, the feeling of taking care of one's mind and body, and the alleviation of depressed mood.

[0027] The soup for premenstrual syndrome in this embodiment is preferably a soup in a packaged container, which is filled, sealed, and sterilized by heating and pressurizing. This reduces the burden of cooking, such as preparing and cleaning up meals, when experiencing discomfort due to mental symptoms before menstruation, and has the effect of making the premenstrual period easier to manage.

[0028] The packaging container for filling and sealing the premenstrual soup in this embodiment can be any packaging container regardless of shape or material, as long as it is a packaging container that can be heat-sterilized or retorted. If a packaging container made of microwave-safe packaging material is used as the packaging container, it can be used not only as a packaging container but also as a microwave heating container, thus reducing the cooking burden such as heating. Examples of packaging containers that also serve as heating containers include packaging containers in which part or all of the top of the packaging container is open, and containers equipped with a steam release mechanism that partially opens the seal of the packaging container to release steam to the outside of the container during microwave heating. The steam release mechanism prevents the packaging container from expanding and bursting during microwave heating, and is provided with a steam passage section with an adjusted seal so that the seal of the packaging container partially opens due to the pressure when the container expands during microwave heating.

[0029] Examples of packaging container shapes include standing pouches with a gusset at the bottom, gusseted bags with gussets at the bottom and sides, flat-laying pouches (sitting pouches), three-sided sealed bags, four-sided sealed bags, pillow bags, and the like.

[0030] The premenstrual soup of this embodiment is preferably sterilized by heating and pressurizing at 60°C to less than 140°C for 1 to 60 minutes using a standard heat and pressurizing sterilization method while contained in its packaging container. Alternatively, the premenstrual soup of this embodiment may be retort sterilized for long-term storage. Retort sterilization generally refers to sterilizing food by raising its core temperature to 121°C for 4 minutes (F value 4) or more, or by a method with equivalent or greater sterilizing power. Retort sterilization is performed by arranging the packaging containers containing the soup in a retort tank, heating the retort tank to about 120°C using steam or hot water, and performing a sterilization treatment for a certain period of time to obtain the desired sterilization effect.

[0031] <Soup for menstruation> The menstrual soup of this embodiment is a soup to be consumed during menstruation, and contains at least a liquid substance, and may also contain ingredients. Furthermore, the menstrual soup of this embodiment has a hardness of 300,000 N / m when passed through a mesh with a mesh opening of 5 mm and the residue remaining on the mesh is 300,000 N / m. 2 The amount of residual solids mentioned above is less than 10% by mass of the total amount of soup for menstruation.

[0032] The menstrual soup of this embodiment has particles that are too small to pass through a 5mm mesh and has a hardness of 300,000 N / m². 2 Because the amount of residual solids is less than 10% by mass, it can be consumed with less psychological and physical burden, even when experiencing loss of appetite during menstruation. This allows individuals to feel that they are taking care of their mind and body, and can alleviate feelings of fatigue during menstruation.

[0033] The menstrual soup of this embodiment has particles that are too small to pass through a 5mm mesh and has a hardness of 300,000 N / m². 2 It may contain less than 300,000 N / m² of solids. 2Examples of solids less than 100ml include egg drop soup (eggs that have been heated in hot broth and solidified into small pieces), seaweed such as wakame, hijiki, and nori, beef tendons cut into pieces smaller than bite-sized and simmered, and simmered vegetables such as green onions, daikon radish, and carrots.

[0034] The menstrual soup of this embodiment may contain ingredients that are small enough to pass through a mesh with a 5 mm opening. Examples of ingredients that are small enough to pass through a 5 mm opening include chopped ginger and sesame seeds.

[0035] In the menstrual soup of this embodiment, in order to enhance the feeling of taking care of one's mind and body and to further alleviate feelings of fatigue, the amount of residual solids is preferably 8% by mass or less, more preferably 5% by mass or less, even more preferably 3% by mass or less, and particularly preferably contains no residual solids.

[0036] The menstrual soup of this embodiment has a viscosity of 1000 mPa·s or less at 60°C for the liquid obtained after removing residual solids. Because the viscosity of the liquid obtained at 60°C for this embodiment is 1000 mPa·s or less, it can be consumed with less psychological and physical burden even when experiencing loss of appetite during menstruation, giving the user a sense of taking care of their mind and body. In addition, its low viscosity and smooth texture provide a gentle taste that gives a sense of comfort. The viscosity of the liquid obtained at 60°C for the menstrual soup, after removing residual solids, is preferably 500 mPa·s or less, more preferably 300 mPa·s or less, and even more preferably 100 mPa·s or less, in order to enhance the sense of taking care of one's mind and body and to provide a gentle taste that gives a greater sense of comfort. The viscosity of the liquid obtained at 60°C can be measured in the same way as the liquid for the premenstrual soup of the embodiment described above.

[0037] The menstrual soup of this embodiment has a salt content of 1.2% by mass or less of the total amount of the menstrual soup. Because the salt content of the menstrual soup of this embodiment is 1.2% by mass or less, the salty taste is mild, providing a gentle flavor and a sense of comfort. In terms of providing a gentle flavor and a sense of comfort, the salt content is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.5% by mass or less. On the other hand, the salt content is usually 0.3% by mass or more, or 0.4% by mass or more. The amount of salt in the soup can be calculated based on the amount of salt contained in the raw materials, or, if using a commercially available product, from the ingredient list on the package. The salt content of the soup can be adjusted by the amount of salt and other seasonings added to the broth. The salt content of the soup should be rounded to two decimal places.

[0038] The menstrual soup of this embodiment preferably contains 1 mg or more of iron per 100 g. By containing 1 mg or more of iron, the menstrual soup of this embodiment can reduce the feeling of anemia caused by menstrual blood, thus giving a sense of taking care of one's mind and body. In addition, supplementing with iron also has the effect of reducing feelings of fatigue. In order to enhance the feeling of taking care of one's mind and body and to further reduce feelings of fatigue, the amount of iron is preferably 2 mg or more, more preferably 4 mg or more, and even more preferably 6 mg or more per 100 g of menstrual soup. The amount of iron in the menstrual soup is, for example, 15 mg or less per 100 g. The amount of iron contained in the soup can be calculated based on the amount of iron contained in the raw materials, or, if using a commercially available product, from the ingredient list on the package. The amount of iron may be an actual measured value, an estimated value or average value estimated from the general nutritional components of the ingredients. The amount of iron can be adjusted by the type and amount of ingredients, or by adding iron supplements. An example of an iron supplement is Sunactive Fe-P80LKP manufactured by Taiyo Kagaku Co., Ltd. The amount of iron in the soup should be rounded to two decimal places.

[0039] The soup for menstruation in this embodiment is preferably one or more of the following soups selected from the above-mentioned soups, in order to enhance the effect of providing a sense of comfort with a gentle taste, the feeling of taking care of one's mind and body, and the effect of reducing feelings of fatigue: tomato soup (including minestrone, a soup with a tomato base), spiced soup (including medicinal soup, a soup with a ginger base), consommé soup (including onion soup, a soup with a consommé base), soy milk soup, pumpkin potage, plain corn soup, egg soup, chicken broth, gomtang soup, and seaweed soup. Soy milk soup is a soup in which soy milk is used as the base, and egg soup is a soup made by adding beaten eggs to a moderately thickened soup broth, stirring, and heating the eggs until they solidify. Gomtang soup is a soup characterized by its white color, made by simmering beef for a long time.

[0040] The soup for menstruation in this embodiment is preferably a soup in a packaged container, which is filled, sealed, and sterilized by heating and pressurizing. This reduces the burden of cooking, such as preparing and cleaning up meals, when experiencing discomfort due to physical and mental symptoms during menstruation, and makes the menstrual period easier to manage. The preferred form of the packaged container for the soup for menstruation is the same as that of the packaged container for the soup for premenstruation described above, so a detailed explanation is omitted.

[0041] <Menstrual Soup Set> The menstrual soup set of this embodiment consists of a combination of one or more pre-menstrual soups and one or more menstrual soups. The menstrual soup set of this embodiment can be provided as a set of multiple soups labeled as either pre-menstrual or menstrual on the package or in the brochure. In this case, the user can select and consume the soup according to their menstrual cycle. Alternatively, based on the menstrual cycle recorded by the user in an application, the application can predict the next pre-menstrual and menstrual periods, and display a recommendation for a pre-menstrual soup or a menstrual soup before the start of each period, which the user can then consume. Furthermore, the menstrual soup set may be provided by timely delivery to the user based on the predictions of the application.

[0042] Consuming the premenstrual soup before menstruation provides a satisfying meal and a sense of self-care for one's mind and body, leading to a reduction in feelings of depression and making the premenstrual period easier to manage. Consuming the soup during menstruation provides a gentle flavor and a sense of comfort, giving a feeling of self-care for one's mind and body and reducing feelings of fatigue. Therefore, according to this embodiment of the menstrual soup set, consuming it before and during menstruation can alleviate mental symptoms before and during menstruation, and can also alleviate discomfort and fatigue caused by changes in mental symptoms when transitioning from premenstruation to menstruation. Thus, it can improve the quality of life (QOL) of women from before menstruation to menstruation. [Examples]

[0043] Next, examples will be described. The present invention is not limited to the following examples.

[0044] <Preparation of evaluation samples> I obtained commercially available beef stew, corn soup (with ingredients), pumpkin soup, and minestrone. The ingredients and nutritional information listed on the packaging of each product are as follows: 1. Beef stew Ingredients: Vegetables (onion, mushroom), beef, tomato paste, beef and pork fat blend, wheat flour, sugar, beef extract, salt, bouillon, salted Madeira wine, gelatin, garlic paste, veal stock, yeast extract, seasoning oil, seasonings (amino acids, etc.), caramel coloring, thickener (xanthan gum), flavoring, acidulant, spice extract Nutritional information (per 100g): Protein 4.7g, Fat 4.3g, Carbohydrates 7.4g, Salt equivalent 1.0g 2. Corn soup (with ingredients) Ingredients: Sweet corn, edible emulsified oil and fat (vegetable oil, reduced starch syrup, milk fat), fresh cream, wheat flour, chicken broth, sugar, dairy products, salt, spices / seasoning (amino acids, etc.), sodium caseinate, sodium phosphate, emulsifier, thickening polysaccharides, acidulant, flavoring, coloring (carotene) Nutritional information (per 100g): Protein 1.4g, Fat 3.6g, Carbohydrates 3.3g, Total Carbohydrates 8.7g, Salt equivalent 0.6g 3. Pumpkin Soup Ingredients: Pumpkin puree, white bean puree, soy milk cream, granulated sugar, salt, starch, spices Nutritional information (per 100g): Protein 0.8g, Fat 0.6g, Carbohydrates 8.1g, Sugars 7.2g, Dietary fiber 0.9g, Salt equivalent 0.5g 4. Minestrone Ingredients: Vegetables (onion, potato, carrot, green pea), bacon, tomato paste, beef extract, salt, yeast extract, spices / seasoning (amino acids, etc.), thickener (xanthan gum), color fixative (sodium nitrite), Nutritional information (per 100g): Protein 1.34g, Fat 0.2g, Carbohydrates 3.09g, Salt equivalent 0.8g

[0045] Samples for the examples and comparative examples were obtained by adjusting the amounts of salt, lipids, and iron in each of these commercially available products as follows. The "salt equivalent" and "lipids" listed in the nutrition information on the commercially available product packaging were used as the salt content of the commercially available product. Increased salt content: Refined salt was added to the commercially available product. Increased iron content: Sunactive Fe-P80LKP (Taiyo Kagaku Co., Ltd.) was added to the commercially available product. Increasing the amount of ingredients: From the ingredients separated from the commercially available product during the preparation of the analytical sample described later, the necessary types were selected and added in the required amounts.

[0046] <Preparation of samples for analysis> Each sample obtained in "Preparation of Evaluation Samples" was heated to 60°C using a water bath. Next, a 5mm mesh was placed over the opening of a spread-out plastic bag, and the heated sample was poured over the mesh from above, allowing it to pass through. This collected the liquid portion (liquid substance) that passed through the mesh into the plastic bag. In addition, any remaining ingredients on the mesh were collected.

[0047] <Measuring the viscosity of liquids> The liquid collected in the plastic bag (the liquid portion that passed through the mesh) was heated to 60°C, and its viscosity (viscosity at 60°C) was measured under the following conditions. Measuring device: Type B viscometer (manufactured by Toki Sangyo Co., Ltd., VISCOMETER TV-25) Measurement sample temperature: 60±3℃ Rotor: No.2, No.3, or No.4 Rotation speed: 30 rpm or 60 rpm Measurement time: 30 seconds The average of three measurements was calculated.

[0048] <Measurement of the mass of the ingredients> During the preparation of the sample for analysis described above, the solid matter remaining on the mesh was lightly washed with water to remove any liquid adhering to it. After draining, the mass of the solid matter was measured along with the mesh. The mass of the solid matter remaining on the mesh was obtained by subtracting the previously measured mass of the mesh from the obtained measurement value. The total volume of the sample was calculated from the content volume of the commercially available product and the amount of added ingredients indicated on the package, and the mass ratio of the solid matter to this total volume was calculated.

[0049] <Measuring the hardness of solid content> Using the solid matter remaining on the mesh after preparing the above-mentioned analytical sample, the fracture stress was measured using a rheometer (RHEONER II CREEP METER RE2-33005B (Yamaden Co., Ltd.)) with the plunger set to 20N, a cylindrical shape of φ3mm, a compression speed of 10mm / sec, and a measurement strain of 70%. Each measurement was performed at room temperature (approximately 25±3℃) without adjusting the sample temperature, and the average of three measurements was calculated.

[0050] <Sensory evaluation of the evaluation sample> The evaluation of the sample was conducted by three professional female panelists who have received regular training, as follows: Each panelist consumed the sample of the example and comparative example obtained by preparing the evaluation sample described above, both before and during their menstrual period. Before their period, they evaluated the "1. Evaluation Items Before Menstruation" and during their menstrual period, they evaluated the "2. Evaluation Items During Menstruation" on a three-point scale, with 3 points for "Strongly felt," 2 points for "Somewhat felt," and 1 point for "Not felt at all." The average score of the three panelists was calculated. In addition, each panelist consumed a soup set consisting of a soup for before menstruation and a soup for during menstruation, and evaluated the "3. Evaluation Items From Before Menstruation to During Menstruation" on a three-point scale, as described above. The average score of the three panelists was calculated. The three evaluation scores for each of the evaluation items for before menstruation, during menstruation, and from before menstruation to during menstruation were totaled to determine the overall evaluation.

[0051] 1. Premenstrual assessment items 1-1. Taking care of your mind and body 1-2. Satisfying to eat 1-3. Your gloomy mood will lift.

[0052] 2. Evaluation items during menstruation 2-1. Taking care of your mind and body 2-2. Feelings of fatigue are reduced. 2-3. A gentle flavor that provides a sense of comfort.

[0053] 3. Evaluation items from before menstruation to during menstruation 3-1. Physical and mental ailments are alleviated. 3-2. Fatigue is reduced.

[0054] The results are shown in Tables 1-3. Table 1 is an evaluation of the soup for premenstrual use, and Table 2 is an evaluation of the soup for during menstruation. Table 3 is an evaluation of the menstrual soup set. Examples 1, 2, 10-15, S1, and S2 are examples, while Examples 3-9, 16-20, S3, and S4 are comparative examples.

[0055] [Table 1]

[0056] [Table 2]

[0057] [Table 3]

[0058] Tables 1 and 2 show that the soup for premenstrual syndrome in the example is more satisfying to eat, provides a greater sense of self-care for one's mind and body, and has a greater effect in alleviating depressed moods compared to the soup in the comparative example, thus making the premenstrual period easier to manage. Furthermore, the soup for menstruation in the example has a milder taste and provides a sense of comfort compared to the soup in the comparative example, provides a greater sense of self-care for one's mind and body, and has a greater effect in reducing feelings of fatigue. In addition, with the menstrual soup set in the example, since the premenstrual and menstrual soups are consumed according to the user's menstrual cycle, it is possible to alleviate discomfort and fatigue caused by changes in physical condition and taste preferences before and during menstruation, thus supporting the fluctuations of a woman's body and mind.

Claims

1. A soup containing ingredients and liquid, intended to be consumed before menstruation, When a material passes through a mesh with a mesh opening of 5 mm, the material remaining on the mesh has a hardness of 300,000 N / m. ２ The above residual solids constitute 10% by mass or more of the total amount of the premenstrual soup. A premenstrual soup in which the viscosity of the liquid obtained by removing the residual solids from the aforementioned premenstrual soup is 500 mPa·s or more at 60°C.

2. The soup for use before menstruation according to claim 1, wherein the soup for use before menstruation contains 1% by mass or more of lipids.

3. The premenstrual soup according to claim 1 or 2, wherein the premenstrual soup contains one or more vegetables and spices belonging to the Allium genus.

4. The premenstrual soup according to claim 1 or 2, which is one or more selected from beef stew, white stew, corn soup with ingredients, soup curry, pot-au-feu, pumpkin soup, kimchi soup, chowder, and bisque.

5. A packaged premenstrual soup, wherein the premenstrual soup according to claim 1 or 2 is filled and sealed in a packaging container and sterilized by heating and pressurizing.

6. A soup for menstruation that contains at least a liquid and is consumed during menstruation. When a material passes through a mesh with a mesh opening of 5 mm, the material remaining on the mesh has a hardness of 300,000 N / m. ２ The above residual solid content is less than 10% by mass of the total amount of the soup for use during menstruation. The viscosity of the liquid obtained by removing the residual solids from the aforementioned menstrual soup is 1000 mPa·s or less at 60°C. A soup for menstruation in which the salt content is 1.2% by mass or less of the total amount of the soup during menstruation.

7. The menstrual soup according to claim 6, wherein each 100g of the menstrual soup contains 1mg or more of iron.

8. The soup for use during menstruation according to claim 6 or 7, which is one or more selected from minestrone, onion soup, ginger soup, tomato soup, medicinal soup, consommé soup, soy milk soup, pumpkin potage, plain corn soup, egg soup, chicken broth, gomtang soup, and seaweed soup.

9. A packaged soup for menstruation, wherein the soup for menstruation according to claim 6 or 7 is filled and sealed in a packaging container and sterilized by heating and pressurizing.

10. A menstrual soup set comprising one or more premenstrual soups described in claim 1 and one or more menstrual soups described in claim 6.

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