ANTIOXIDATIVE SOUP, ITS PRODUCTION AND ADDITIVE FOR ANTIOXIDATIVE SOUP

摘要

PURPOSE: To obtain an antioxidative soup excellent in palatability and high in antioxidative properties without adverse effect on the taste of the soup by purifying and concentrating a plurality of hot water extracts such as extracts of beans and adding appropriate amounts of these extracts to various kinds of soups and mixing them homogeneously. ;CONSTITUTION: A plurality of ingredients such as beans, sea weeds, spices, herbs, teas, vegetables or seeds are each extracted with hot water and the extracts are individually purified and concentrated and/or concentrated to dryness. Then, appropriate amounts of these extracts are added so that the antioxidative properties of a variety of soups may be increased over twice the soup free from these extract;, for example, 3-15wt.% of the extracts are added based on the total amount of a variety of soups, uniformly mixed to give this objective antioxidative soup. It is preferred that the extracts of beans or sea weeds and a plurality of extracts of spices, herbs, teas, vegetables or seeds are mixed in amounts of 5-50wt.%, respectively.;COPYRIGHT: (C)1997,JPO