soup

Abstract

To develop an easy method for improving exhibition of a flavor of a soup.SOLUTION: A soup contains a polyglycerol condensed ricinoleic acid ester. The soup contains the polyglycerol condensed ricinoleic acid ester of 1-200 mass ppm. The soup contains 0.05-4 mass% of oil and fat. The soup contains 0.01-1 pt.mass of the polyglycerol condensed ricinoleic acid ester based on 100 pts.mass of the oil and fat. The soup as a soup stock containing the oil and fat, and the polyglycerol condensed ricinoleic acid ester contains 0.01-1 pt.mass of the polyglycerol condensed ricinoleic acid ester based on 100 pts.mass of the oil and fat.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present disclosure relates to soups containing polyglycerol condensed ricinoleic acid esters. [Background technology]

[0002] Soup is a side dish that is often served at meals. Instant soup bases that can be used to easily make a variety of soups are available on the market, containing extracts from meat, vegetables, kelp, and other ingredients, seasonings, and flavors. However, the more authentic the instant soup, the more flavorful it needs to be, and the more expensive the ingredients need to be to deepen the flavor.

[0003] For example, Patent Document 1 discloses a method for adding umami and richness to soup by adding fructose to meat extract and heating the mixture to prepare a meat extract seasoning, thereby imparting richness to consommé soup, etc. Patent Document 2 discloses that pyrazines, furanmethanols, and 3-methyl-butanal, which are characteristic odor components of yeast extract that is rich in sodium glutamate and also contains large amounts of nucleic acids, enhance the flavor of pork bone soup or chicken bone soup. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2000-125805 A [Patent Document 2] JP 2012-161268 A DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0005] However, the methods of Patent Documents 1 and 2 are methods for modifying the flavor ingredient itself, and are difficult for anyone other than flavor ingredient manufacturers to adopt.

[0006] The objective of the present disclosure is to develop a simple method for improving the flavor development of soup. [Means for solving the problem]

[0007] The present inventors have conducted intensive research to solve the above problems. As a result, they have found that by adding a polyglycerol condensed ricinoleic acid ester to soup, the duration of flavor after the soup is sipped in the mouth is improved. By improving the duration of flavor after the soup is sipped in the mouth, the soup flavor is felt to be richer without further strengthening the flavor components. This has led to the completion of the present disclosure. That is, the present disclosure can be in the following aspects.

[0008] [1] Oils and fats Soup containing polyglycerol condensed ricinoleic acid ester The soup contains 0.05 to 0.24 parts by mass of polyglycerol condensed ricinoleic acid ester per 100 parts by mass of the oil and fat. . [2] The soup according to [1], containing 1 to 200 ppm by mass of polyglycerol condensed ricinoleic acid ester. [3] The soup according to [1] or [2], containing 0.05 to 10% by mass of fat or oil. [ 4 A soup base containing fats and oils and polyglycerol condensed ricinoleic acid ester, Polyglycerol condensed ricinoleic acid ester per 100 parts by mass of the oil 0.05 ~0.24 The soup base contains parts by mass. [ 5 ]Containing salt,[1]~[ 3 ] or 4 ] soup base. [ 6 ] An agent for improving the flavor retention of soup, with polyglycerol condensed ricinoleic acid ester as the active ingredient. (However, this does not include a flavor oil composition consisting of 25 parts by mass of green onion flavored oil, 5 parts by mass of green onion flavor, 18 parts by mass of pork oil, 50 parts by mass of rice salad oil, 1 part by mass of triglycerol oleate, and 1 part by mass of polyglycerol condensed ricinoleate, and a flavor oil composition consisting of 25 parts by mass of green onion flavored oil, 5 parts by mass of green onion flavor, 18 parts by mass of pork oil, 50 parts by mass of rice salad oil, 1 part by mass of tetraglycerol oleate, and 1 part by mass of polyglycerol condensed ricinoleate.) . [ 7 ] The soup flavor sustaining improver according to [6], which contains 0.02 to 2 mass % of a polyglycerol condensed ricinoleic acid ester. [8] Soup containing polyglycerol condensed ricinoleic acid ester (However, this does not include ramen soup consisting of 4g of a flavor oil composition (a flavor oil composition consisting of 25 parts by mass of green onion flavor oil, 5 parts by mass of green onion flavor, 18 parts by mass of pork oil, 50 parts by mass of rice salad oil, 1 part by mass of triglycerol oleate, and 1 part by mass of polyglycerol condensed ricinoleate), 40g of ramen soup base, and 360g of hot water, and ramen soup consisting of 4g of a flavor oil composition (a flavor oil composition consisting of 25 parts by mass of green onion flavor oil, 5 parts by mass of green onion flavor, 18 parts by mass of pork oil, 50 parts by mass of rice salad oil, 1 part by mass of tetraglycerol oleate, and 1 part by mass of polyglycerol condensed ricinoleate), 40g of ramen soup base, and 360g of hot water.) How to preserve the flavor of [9] A method for sustaining the flavor of the soup described in [8], comprising adding 1 to 200 ppm by mass of polyglycerol condensed ricinoleic acid ester.

[10] A method for sustaining the flavor of soup according to [8] or [9], comprising adding 0.05 to 0.24 parts by mass of polyglycerol condensed ricinoleic acid ester per 100 parts by mass of fat or oil. Effect of the Invention

[0009] According to the present disclosure, it is possible to provide a method for improving the flavor durability of a soup, and also possible to provide a soup having an improved flavor durability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present disclosure will be illustrated in detail below. In the present disclosure, A (numeric value) to B (numeric value) means A or more and B or less. The preferred and more preferred embodiments exemplified below can be used in appropriate combination with each other regardless of the expressions such as "preferable" and "more preferred". The descriptions of the numerical ranges are examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used regardless of the expressions such as "preferable" and "more preferred".

[0011] The soup of the present disclosure is a watery dish that is mainly served as a side dish to a meal. That is, it is a series of foods that are generally called soup, potage, stew, chowder, borsch, minestrone, pot-au-feu, bouillabaisse, miso soup, clear soup, etc., and are made with a soupy taste. The soup of the present disclosure may also include soups such as ramen soup, udon soup, and hot pot soup. The soup of the present disclosure contains salt and can be said to have umami. The soup of the present disclosure is preferably a soup reconstituted with water or hot water from a so-called powdered instant soup base or a concentrated liquid soup base.

[0012] The soup of the present disclosure contains polyglycerol condensed ricinoleic acid ester (hereinafter, sometimes referred to as PGPR). The method for producing polyglycerol condensed ricinoleic acid ester is publicly known, and for example, it is obtained by an esterification reaction between ricinoleic acid obtained mainly from castor oil and polyglycerol. The polyglycerol portion of the polyglycerol condensed ricinoleic acid ester is a mixture of multiple polyglycerols with different numbers of polymerized glycerols (degree of polymerization), and can be expressed by an average degree of polymerization. The average degree of polymerization of polyglycerol can be calculated, for example, from the hydroxyl value of the polyglycerol mixture. The average degree of polymerization of the polyglycerol portion of the polyglycerol condensed ricinoleic acid ester contained in the soup of the present disclosure is preferably about 2 to 10, more preferably about 2 to 8, and even more preferably about 3 to 6.

[0013] According to one embodiment of the present disclosure, the polyglycerol condensed ricinoleic acid ester contained in the soup may be a commercially available product. Examples of commercially available products that can be appropriately used include SY Glystar CR-310, CR-500, CR-ED, CRS-75, etc. manufactured by Sakamoto Pharmaceutical Co., Ltd., Sunsoft No. 818DG, 818R, 818SK, 818H, etc. manufactured by Taiyo Kagaku Co., Ltd., and Poem PR-300, etc. manufactured by Riken Vitamin Co., Ltd. Two or more types of polyglycerol condensed ricinoleic acid esters may be used in combination.

[0014] According to one embodiment of the present disclosure, the content of polyglycerol condensed ricinoleic acid ester contained in the soup is 1 to 200 ppm by mass (0.0001 to 0.02% by mass), preferably 10 to 120 ppm by mass, more preferably 15 to 90 ppm by mass, even more preferably 20 to 80 ppm by mass, particularly preferably 25 to 85 ppm by mass, and most preferably 30 to 80 ppm by mass. When the content of polyglycerol condensed ricinoleic acid ester is within the above range, the unpleasant taste of the emulsifier is hardly felt. Furthermore, the duration of the flavor after the soup is put in the mouth is improved. Note that, when the soup contains so-called ingredients, the content of PGPR is the content contained in the soup from which solid matter has been removed using a strainer such as a chinois with a mesh size of about 2 mm.

[0015] The soup of the present disclosure contains polyglycerol condensed ricinoleic acid ester, which improves the duration of flavor after the soup is taken in the mouth. Another effect is that the saltiness is also easily felt, so the salt content in the soup can be reduced. That is, the present disclosure also relates to a soup flavor duration improver and a saltiness enhancer that contain polyglycerol condensed ricinoleic acid ester as an active ingredient. The present disclosure also relates to a method for sustaining the flavor of soup and a method for reducing the salt content by including polyglycerol condensed ricinoleic acid ester. Here, the flavor of soup broadly means the flavor unique to the soup that is felt when the soup is consumed. Examples of the flavor of soup include consomme flavor, corn flavor, cheese flavor, butter flavor, tomato flavor, pork bone flavor, chicken bone flavor, bonito flavor, and the like, and composite flavors thereof.

[0016] According to one embodiment of the present disclosure, the soup contains fats and oils. The content of fats and oils contained in the soup is preferably 0.05 to 10% by mass, more preferably 0.1 to 5% by mass, even more preferably 0.3 to 4% by mass, particularly preferably 0.5 to 3% by mass, and most preferably 0.7 to 2% by mass. The fats and oils contained in the soup are not particularly limited as long as they are edible. For example, various vegetable fats and oils such as soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, corn oil, cottonseed oil, sesame oil, palm oil, palm kernel oil, coconut oil, cocoa butter, peanut oil, hazelnut oil, macadamia nut oil, milk fat, beef tallow, lard (lard), and other vegetable fats and oils and animal fats, as well as mixed fats and oils and oils obtained by subjecting the fats and oils to one or more treatments selected from hydrogenation, fractionation, and interesterification. One or more of these fats and oils may be used. Furthermore, the fats and oils contained in the soup include fats and oils contained in the raw materials in addition to those blended as fats and oils. For example, if whole milk powder is included as part of the raw materials, the fats and oils (milk fats) contained in the whole milk powder are also included in the fats and oils contained in the soup. Soup is more likely to maintain its flavor when it contains an appropriate amount of fats and oils. The fat and oil content (oil content) contained in the soup can be measured using a conventionally known method such as the Soxhlet extraction method. Note that, if the soup contains so-called ingredients, the fat and oil content is the content contained in the soup after removing solids using a strainer such as a Chinois with a mesh size of about 2 mm.

[0017] According to one embodiment of the present disclosure, the soup preferably contains 0.01 to 1 part by mass of polyglycerol condensed ricinoleate, more preferably 0.05 to 0.7 parts by mass, even more preferably 0.08 to 0.5 parts by mass, even more preferably 0.09 to 0.3 parts by mass, and most preferably 0.1 to 0.25 parts by mass, relative to 100 parts by mass of fat or oil. When the ratio of the fat or oil content to the PGPR content in the soup is within the above range, the flavor of the soup is likely to be sustained after the soup is taken into the mouth. In addition, since PGPR is oil-soluble, it is preferably added and dissolved in fat or oil in advance. However, PGPR can be added by any method as long as it can be sufficiently dispersed in the soup.

[0018] According to one embodiment of the present disclosure, the fat or oil used in soup (edible fat or oil for soup) may contain PGPR in advance. When PGPR is contained in the fat or oil in advance, the content of PGPR contained in the fat or oil is not particularly limited. However, the content of polyglycerol condensed ricinoleic acid ester contained in the fat or oil is preferably 0.02 to 2 mass%, more preferably 0.04 to 1 mass%, even more preferably 0.06 to 0.4 mass%, particularly preferably 0.08 to 0.23 mass%, and most preferably 0.09 to 0.2 mass%. The edible fat or oil containing PGPR in advance may be used as a part of the fat or oil contained in soup, or may be used in the entirety of the fat or oil. The edible fat or oil containing PGPR in advance may be an agent for improving the flavor durability of soup.

[0019] According to one embodiment of the present disclosure, the edible fats and oils that contain PGPR in advance preferably include lightly distilled or undistilled fats and oils. Lightly distilled or undistilled fats and oils have a stronger flavor unique to the fats and oils. Here, light distillation is distillation performed at a temperature of 150°C or less. Light distillation is preferably performed at a temperature of 140°C or less, more preferably 130°C or less. The lightly distilled or undistilled fats and oils are not particularly limited as long as they are suitable for edible use. However, the lightly distilled or undistilled fats and oils preferably include milk fat, lard, beef tallow, olive oil, coconut oil, cocoa butter, sesame oil, nut oil, roasted fats and oils, etc. Nut oils include peanut oil, hazelnut oil, macadamia nut oil, etc. Roasted fats and oils include roasted sesame oil, roasted rapeseed oil (rapeseed red water), roasted safflower oil, etc. The content of lightly distilled or undistilled fats and oils contained in the edible fats and oils is not particularly limited. However, the proportion of the net fat / oil portion is preferably 1 to 100% by mass, more preferably 20 to 100% by mass, even more preferably 40 to 100% by mass, and even more preferably 65 to 100% by mass. The edible fat / oil also preferably contains animal fat / oil. The degree of refinement of the animal fat / oil is not particularly limited as long as it is suitable for edible use. However, the animal fat / oil is preferably fat / oil distilled at a temperature exceeding 150°C. The distillation is preferably steam distillation. The content of the animal fat / oil contained in the edible fat / oil is not particularly limited. However, the proportion of the net fat / oil portion is preferably 1 to 100% by mass, more preferably 20 to 100% by mass, even more preferably 40 to 100% by mass, and even more preferably 65 to 100% by mass.

[0020] According to one aspect of the present disclosure, in addition to polyglycerol condensed ricinoleic acid ester, additives used in normal edible oils and fats can be appropriately used in the edible oils and fats as necessary. The additives are used for the purpose of improving storage stability, oxidation stability, thermal stability, and suppressing crystal precipitation at low temperatures. Specific examples of the additives include polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, vitamin E, ascorbic acid fatty acid esters, lignans, coenzyme Q, plant sterols and derivatives, oryzanol, diglycerides, silicones, tocopherols, lecithin, colorants, and flavorings. The content of the additives in the edible oils and fats is preferably 0 to 3% by mass, more preferably 0 to 2% by mass, and even more preferably 0 to 1% by mass.

[0021] According to one embodiment of the present disclosure, the edible oil and fat containing PGPR in advance and used in soup may contain a flavor (flavoring). The flavor is not particularly limited. However, it is preferably oil-soluble. Examples of the flavor include various flavors such as vanilla, strawberry, milk, butter, matcha, coffee, orange, grape, banana, mint, lemon, and lard. However, butter flavor, vanilla flavor, and pork flavor are preferred. The content of the flavor contained in the edible oil and fat is preferably 0.001 to 3 mass%, more preferably 0.01 to 2 mass%, and even more preferably 0.05 to 1 mass%.

[0022] According to one embodiment of the present disclosure, the soup contains salt. The salt contained in the soup is not particularly limited. The salt may be any salt suitable for the soup, such as refined salt, natural salt, natural salt, or rock salt. A seasoning containing salt, such as soy sauce, may be used. The salt content in the soup is preferably 0.1 to 2 mass%, more preferably 0.2 to 1.6 mass%, even more preferably 0.3 to 1.4 mass%, particularly preferably 0.4 to 1.2 mass%, and most preferably 0.5 to 1.0 mass%. When the salt content in the soup is within the above range, the flavor of the soup is likely to be sustained after the soup is put in the mouth. The salt content in the soup can be measured by a conventionally known method. For example, according to the Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan (supervised by the Ministry of Education, Culture, Sports, Science and Technology), the Na content of the soup can be measured by atomic absorption spectrometry on a sample prepared by dilute acid extraction or dry ashing, and calculated using the formula: salt equivalent (g) = sodium (mg) x 1 / 1000 (g / mg) x 2.54. It can also be measured using a salt concentration meter. Note that if the soup contains so-called ingredients, the salt content is the content in the soup after removing solids using a strainer such as a chinois with a mesh size of about 2 mm.

[0023] According to one aspect of the present disclosure, the soup has umami. The umami is a taste derived from a conventionally known umami component. Known umami components include amino acids such as glutamic acid and aspartic acid, nucleotides constituting nucleic acids such as inosinic acid, guanylic acid, and xanthylic acid, and organic acids such as succinic acid and its salts. The umami component may be extracted by stewing ingredients such as meat and vegetables, or an umami seasoning produced by extraction from ingredients or fermentation may be used. The type and amount of the umami component contained in the soup are not essential to the present disclosure and are not particularly limited. The type and amount may be appropriately applied according to the type of soup so long as it does not impair the palatability.

[0024] According to one embodiment of the present disclosure, the method for producing soup is not particularly limited except that polyglycerol condensed ricinoleic acid ester is included in any embodiment. It can be produced according to a method generally known for various soups. For example, in the case of vegetable soup, vegetables are lightly fried in oil containing PGPR, water is added, and then the extract is extracted by heating and concentrated to an appropriate concentration to obtain a soup. The vegetable extraction residue may be filtered out from the soup. The soup may be seasoned with salt or soy sauce. However, the soup may be produced by reducing a powdered instant soup base or a concentrated liquid soup base containing various powders such as powdered seasonings with water or hot water. The powdered instant soup base, concentrated liquid soup base, or a mixture of these may be commercially available. That is, PGPR or an oil containing PGPR may be added and dispersed in a commercially available soup base to obtain an improved soup base, or PGPR or an oil containing PGPR may be added and dispersed in a soup obtained by reducing a commercially available soup base with water or hot water to obtain an improved soup. The soup base preferably contains fats and oils, and the content of polyglycerol condensed ricinoleic acid ester is preferably 0.01 to 1 part by mass, more preferably 0.05 to 0.7 parts by mass, even more preferably 0.08 to 0.5 parts by mass, particularly preferably 0.09 to 0.3 parts by mass, and most preferably 0.1 to 0.25 parts by mass, relative to 100 parts by mass of fats and oils.

[0025] According to one embodiment of the present disclosure, the soup may be hot or cold. However, the soup is preferably hot. The hot soup is preferably served at 40 to 90°C, more preferably 50 to 80°C, and even more preferably 55 to 70°C. According to one embodiment of the present disclosure, the soup may be, for example, a jelly-like soup filled in a bun. EXAMPLES

[0026] The present disclosure will be described in more detail below with reference to examples. However, the present disclosure is not limited to the contents of the following examples.

[0027] <Screening of emulsifiers> (Preparation of emulsifier) The following emulsifiers were prepared: Monoglycerol fatty acid ester Monoglycerin oleate (product name: Sunsoft O-30V, abbreviation: O-30V, manufactured by Taiyo Kagaku Co., Ltd.) Monoglycerin organic acid ester Monoglycerin succinate and oleate (product name: Sunsoft No. 683CB, abbreviation: No. 683CB, manufactured by Taiyo Kagaku Co., Ltd.) Monoglycerin citrate and oleate (product name: Sunsoft No. 623M, abbreviation: No. 623M, manufactured by Taiyo Kagaku Co., Ltd.) Sorbitan fatty acid esters Sorbitan monooleate (product name: Sunsoft No. 81S, abbreviation: No. 81S, manufactured by Taiyo Kagaku Co., Ltd.) Sucrose fatty acid esters Sucrose erucate (product name: Ryoto Sugar Ester ER-290, abbreviation: ER-290, manufactured by Mitsubishi Chemical Foods Corporation) Propylene glycol fatty acid ester Propylene glycol monooleate (product name: Sunsoft No. 25-ODV, abbreviation: No. 25-ODV, manufactured by Taiyo Kagaku Co., Ltd.) Polyglycerol fatty acid ester Decaglycerin decaoleate (product name: Ryoto Polyglycerol O-50D, abbreviation: O-50D, Mitsubishi Chemical Foods Corporation) Decaglycerin decaoleate (product name: Sunsoft Q-1710U, abbreviation: Q-1710U, manufactured by Taiyo Kagaku Co., Ltd.) Pentaglyceryl trioleate (product name: Sunsoft A-173E, abbreviation: A-173E, manufactured by Taiyo Kagaku Co., Ltd.) Diglyceryl monooleate (product name: Sunsoft Q-17D, abbreviation: Q-17D, manufactured by Taiyo Kagaku Co., Ltd.) Polyglycerol condensed ricinoleate (abbreviation: PGPR) Hexaglycerin condensed ricinoleic acid ester (product name: SY Glystar CRS-75, abbreviation: CRS-75, manufactured by Sakamoto Pharmaceutical Co., Ltd.) Hexaglycerin condensed ricinoleic acid ester (product name: Poem PR-300, abbreviation: PR-300, Riken Vitamin Co., Ltd.) Hexaglycerin condensed ricinoleic acid ester (product name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) Pentaglycerin condensed ricinoleic acid ester (product name: Sunsoft 818R, abbreviation: 818R, manufactured by Taiyo Kagaku Co., Ltd.) Tetraglycerin condensed ricinoleic acid ester (product name: Sunsoft 818DG, abbreviation: 818DG, manufactured by Taiyo Kagaku Co., Ltd.) Triglycerol condensed ricinoleic acid ester (product name: Sunsoft 818JC, abbreviation: 818JC, manufactured by Taiyo Kagaku Co., Ltd.)

[0028] (Preparation of flavored oils and fats containing emulsifiers) 0.20 g of each emulsifier was weighed out into a 1 L beaker. Soybean oil (manufactured by Nisshin Oillio Group, Ltd.) containing 0.1 mass% pork flavor (product name: Back Aroma Pork Oil CS1283, manufactured by Ogawa Fragrance Co., Ltd.) heated to 60°C was added to each beaker until the total amount reached 500 g, and used as a sample for evaluation. Each evaluation sample contained 400 ppm by mass of each emulsifier.

[0029] (Evaluation of flavored oils and fats containing emulsifiers) Soybean oil containing 0.1% by mass of flavor and no emulsifier was used as a comparison control. Five panelists skilled in evaluating the flavor of foods containing fats and oils rated the flavor of the evaluation samples when they were placed in the mouth according to the following evaluation criteria. The evaluation samples were evaluated overall based on the total score. This evaluation allows us to infer the persistence of flavor in the soup. The results are shown in Table 1. Evaluation criteria Score 2 points: Stronger and longer-lasting pork flavor compared to the control Pork flavor lasts longer than the control (1 point) No difference from control 0 points Pork flavor is weaker than the control -1 point comprehensive evaluation ◎: 8 points or more - Very good flavor retention 〇: 5 to 7 points - Excellent flavor retention △: 2 to 4 points, difference from control is difficult to see ×: 1 point or less, no difference from the control

[0030] [Table 1]

[0031] <Evaluation using vegetable soup> (Preparation of fats and oils for soup) According to the formulation of Table 1, the soup fats of Examples 1 to 4 were prepared. That is, corn oil (trade name: Nisshin Corn Oil, manufactured by Nisshin Oillio Group Co., Ltd.) was used as the soup fat of Example 1. 0.5 parts by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.5 parts by mass of the above corn oil were mixed under heating to obtain corn oil containing 818H at a concentration of 5000 ppm by mass (soup fat of Example 2). In addition, a mixed oil of 10 parts by mass of rapeseed oil deodorized at 140°C (lightly deodorized rapeseed oil, manufactured by Nisshin Oillio Group Co., Ltd.) and 90 parts by mass of the above corn oil was used as the soup fat of Example 3. Then, 0.5 parts by mass of hexaglycerin condensed ricinoleic acid ester (product name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.5 parts by mass of the soup fat of Example 3 were heated and mixed to obtain a mixed oil containing 818H at a concentration of 5000 ppm by mass (soup fat of Example 4).

[0032] [Table 2]

[0033] (Preparation of vegetable soup) According to the formulations in Table 2, vegetable soups (oil content 1.8% by mass) of Examples 5 to 8 using the soup fats and oils of Examples 1 to 4 were prepared by the following production procedures 1) to 3). The carrots were cut into 2mm thick chrysanthemum shapes, and the onions were cut into 1mm thin lengthwise slices. Put the oil, carrots, and onions in a heated pot, in that order, and fry for 8 minutes over low heat while being careful not to burn them. Then add water and turn the heat to high. After boiling, heat again at a boil for 60 minutes until the liquid volume is reduced by half, and then strain the solids through a multi-purpose strainer to obtain 550g of vegetable soup. The finished salt concentration was adjusted to 0.6% by mass using a salt concentration meter.

[0034] [Table 3]

[0035] (Vegetable soup flavor evaluation) The vegetable soup of Example 5, which used the soup oil of Example 1, was used as a comparison control for the vegetable soups of Examples 6 to 8, which used the soup oils of Examples 2 to 4. In accordance with the following evaluation criteria, five panelists skilled in evaluating the flavor of foods containing oils and fats rated the flavor of each of the vegetable soups of Examples 6 to 8 when they were put in the mouth. The vegetable soups of Examples 6 to 8 were evaluated overall based on the sum of the scores. The results are shown in Table 3. Evaluation criteria Score Compared to the control, the umami flavor is stronger and has a lingering aftertaste. 2 points 1 point: The umami taste is stronger than the control No difference from control 0 points The umami taste is weaker than the control -1 point comprehensive evaluation ◎: 8 points or more - Excellent flavor expression and long-lasting taste 〇: 5 to 7 points - Excellent flavor expression △: 2 to 4 points, difference from control is difficult to see ×: 1 point or less No difference from the control, or weak umami expression

[0036] [Table 4]

[0037] <Instant soup evaluation 1> (Preparation of fats and oils for soup) According to the composition of Table 4, the fats and oils for soup of Examples 9 to 12 were prepared. That is, corn oil (trade name: Nisshin Corn Oil, manufactured by Nisshin Oillio Group Co., Ltd.) was used as the fats and oils for soup of Example 9. 0.5 parts by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.5 parts by mass of the above corn oil were mixed under heating to obtain corn oil containing 818H at a concentration of 5000 ppm by mass (fat and oils for soup of Example 10). The fats and oils for soup of Examples 11 and 12 were prepared by appropriately diluting the fats and oils of Example 10 with the fats and oils of Example 9. In addition, the fats and oils for soup of Example 10 were diluted 5 times in volume with a mixture of 25 parts by mass of rapeseed oil (lightly deodorized rapeseed oil, manufactured by Nisshin Oillio Group Co., Ltd.) deodorized at 140°C and 75 parts by mass of the above corn oil, and the fats and oils for soup of Example 13 were used.

[0038] [Table 5]

[0039] (Preparation of instant soup 1) 0.7 g of the fat or oil of Example 9 was added to one bag (17.6 g) of corn potage (product name: Seven & i Premium Corn Potage, manufactured by Pokka Sapporo Food & Beverage Co., Ltd.). 150 ml of hot water at 90°C or higher was poured into the mixture, and the mixture was thoroughly stirred and mixed so that no solid matter remained, to prepare the corn potage of Example 14 (oil content 1.4 mass%, salt content 0.71 mass%). Similarly, the corn potages of Examples 15 to 18 were prepared using the fats and oils of Examples 10 to 13.

[0040] (Preparation of instant soup 2) 0.75 g of the fat or oil of Example 9 was added to one bag (6.2 g) of wakame soup (product name: Seven & i Premium Whole Wakame Soup, manufactured by Riken Vitamin Co., Ltd.). 180 ml of hot water at 90°C or higher was poured into the mixture, and the mixture was thoroughly stirred and mixed so that no solid matter remained, to prepare the wakame soup of Example 19 (oil content 0.88 mass%, salt content 0.76 mass%). Similarly, the wakame soups of Examples 20 to 23 were prepared using the fats and oils of Examples 10 to 13.

[0041] (Instant soup flavor rating 1) The corn potage of Example 14, which used the soup oil of Example 9, was used as a comparison control for the corn potage of Examples 15 to 18, which used the soup oil of Examples 10 to 13. The wakame soup of Example 19, which used the soup oil of Example 9, was used as a comparison control for the wakame soup of Examples 20 to 23, which used the soup oil of Examples 10 to 13. According to the same evaluation criteria as in <Evaluation of vegetable soup>, five panelists skilled in evaluating the flavor of foods containing oils and fats evaluated the flavor when they put the corn potage of Examples 15 to 18 and the wakame soup of Examples 20 to 23 in their mouths. The corn potage of Examples 15 to 18 and the wakame soup of Examples 20 to 23 were evaluated comprehensively based on the total score. The results are shown in Tables 5 and 6.

[0042] [Table 6]

[0043] [Table 7]

[0044] <Instant soup evaluation 2> (Preparation of fats and oils for soup) The fats and oils for soup of Examples 24 to 27 were prepared according to the formulations in Table 7. That is, soybean oil (trade name: Nisshin Soybean White Shime Oil, manufactured by Nisshin Oillio Group Co., Ltd.) containing 0.1 mass% flavor (trade name: Back Aroma Pork Oil CS1283, manufactured by Ogawa Fragrance Co., Ltd.) was used as the fat and oil for soup of Example 24. 0.5 parts by mass of tetraglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818DG, abbreviation: 818DG, manufactured by Taiyo Kagaku Co., Ltd.) and 99.5 parts by mass of the fat and oil of Example 24 were mixed by heating to obtain a fat and oil containing 818DG at a concentration of 5000 mass ppm (fat and oil for soup of Example 25). Also, soybean oil (product name: Nisshin Soybean White Shime Oil, manufactured by Nisshin Oillio Group Co., Ltd.) containing 0.1 mass% flavor (product name: Lard Flavor SP-17165, manufactured by Hasegawa Fragrance Co., Ltd.) was used as the fat for soup of Example 26. 0.5 parts by mass of tetraglycerin condensed ricinoleic acid ester (product name: Sunsoft 818DG, abbreviation: 818DG, manufactured by Taiyo Kagaku Co., Ltd.) and 99.5 parts by mass of the fat for soup of Example 26 were mixed by heating to obtain a fat for soup containing 818DG at a concentration of 5000 mass ppm (fat for soup of Example 27).

[0045] [Table 8]

[0046] (Preparation of instant soup 3) 0.8 g of the fat or oil of Example 24 was added to 3 g of Chinese soup base (product name: Somi Shantung DX, manufactured by Somi Food Industry Co., Ltd.). 200 ml of hot water at 90°C or higher was poured into the mixture, and the mixture was thoroughly stirred and mixed so that no solid matter remained, to prepare the Chinese soup of Example 28 (oil content 0.83 mass%, salt content 0.59 mass%). Similarly, the Chinese soups of Examples 29 to 31 were prepared using the fats and oils of Examples 25 to 27.

[0047] (Instant soup flavor rating 2) The Chinese soup of Example 28, which used the soup oil of Example 24, was used as a comparison control for the Chinese soup of Example 29, which used the soup oil of Example 25. The Chinese soup of Example 30, which used the soup oil of Example 26, was used as a comparison control for the Chinese soup of Example 31, which used the soup oil of Example 27. According to the following evaluation criteria, five panelists skilled in evaluating the flavor of foods containing oils and fats evaluated the flavor of each of the Chinese soups of Examples 29 and 31 when they were put in the mouth. The Chinese soups of Examples 29 and 31 were evaluated comprehensively based on the total score. The results are shown in Table 8. Evaluation criteria Score Compared to the control, the umami and animal fat flavor is stronger and has a lingering aftertaste. 2 points 1 point: Stronger umami and animal fat flavor than the control No difference from control 0 points The umami taste is weaker than the control -1 point comprehensive evaluation ◎: 8 points or more - Excellent expression of umami and animal fat flavor, and lasts 〇: 5 to 7 points - Excellent expression of umami and animal fat flavor △: 2 to 4 points, difference from control is difficult to see ×: 1 point or less No difference from the control, or weak expression of umami or animal fat flavor

[0048] [Table 9]

Claims

1. A soup containing fats and oils and a polyglycerol condensed ricinoleic acid ester, the soup containing 0.05 to 0.24 parts by mass of the polyglycerol condensed ricinoleic acid ester per 100 parts by mass of the fats and oils.

2. The soup according to claim 1, containing 1 to 200 ppm by weight of polyglycerol condensed ricinoleic acid ester.

3. The soup according to claim 1 or 2, containing 0.05 to 10% by mass of fat or oil.

4. A soup base containing fats and oils and polyglycerol condensed ricinoleic acid ester, Polyglycerol condensed ricinoleic acid ester is added at 0.05 parts by mass to 100 parts by mass of the oil. The soup base contains up to 0.24 parts by mass.

5. The soup according to any one of claims 1 to 3 or the soup base according to claim 4, which contains salt.

6. An agent for improving the flavor persistence of soup, containing polyglycerol condensed ricinoleic acid ester as an active ingredient (excluding a flavor oil composition consisting of 25 parts by mass of green onion flavored oil, 5 parts by mass of green onion flavor, 18 parts by mass of pork oil, 50 parts by mass of rice salad oil, 1 part by mass of triglycerol oleic acid ester, and 1 part by mass of polyglycerol condensed ricinoleic acid ester and a flavor oil composition consisting of 25 parts by mass of green onion flavored oil, 5 parts by mass of green onion flavor, 18 parts by mass of pork oil, 50 parts by mass of rice salad oil, 1 part by mass of tetraglycerol oleic acid ester, and 1 part by mass of polyglycerol condensed ricinoleic acid ester).

7. An agent for improving the flavor retention of soup as described in claim 6, containing 0.02 to 2 mass % of polyglycerol condensed ricinoleic acid ester.

8. A method for sustaining the flavor of soup containing polyglycerol condensed ricinoleic acid ester (excluding ramen soup consisting of 4 g of a flavor oil composition (a flavor oil composition consisting of 25 parts by mass of leeks flavor oil, 5 parts by mass of leeks flavor, 18 parts by mass of pork oil, 50 parts by mass of rice salad oil, 1 part by mass of triglycerol oleate, and 1 part by mass of polyglycerol condensed ricinoleic acid ester), 40 g of ramen soup base, and 360 g of hot water, and ramen soup consisting of 4 g of a flavor oil composition (a flavor oil composition consisting of 25 parts by mass of leeks flavor oil, 5 parts by mass of leeks flavor, 18 parts by mass of pork oil, 50 parts by mass of rice salad oil, 1 part by mass of tetraglycerol oleate, and 1 part by mass of polyglycerol condensed ricinoleic acid ester), 40 g of ramen soup base, and 360 g of hot water).

9. A method for sustaining the flavor of the soup described in claim 8, comprising adding 1 to 200 ppm by mass of polyglycerol condensed ricinoleic acid ester.

10. A method for sustaining the flavor of soup as described in claim 8 or 9, comprising adding 0.05 to 0.24 parts by mass of polyglycerol condensed ricinoleic acid ester per 100 parts by mass of fat or oil.

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