JP6865786B2 - How to fill liquid soup. - Google Patents

Description

The present invention relates to a filling method for filling a packaging pack with a paste-like solid portion and an oil portion, which are raw materials for the concentrated liquid soup, when producing a concentrated liquid soup pack used for various foods. is there.

Concentrated liquid soups are used in the field of various processed foods. For example, raw noodles, frozen noodles, and instant noodles often come with concentrated liquid soup, which is opened at the time of eating and poured with boiling water to dissolve the noodles. In addition, it is often used for seasoning after cooking in processed foods such as retort foods and dried rice. In this way, concentrated liquid soup is often used for food.
Concentrated liquid soup is usually composed of an extract obtained by extracting and concentrating meat and vegetables with hot water, a thickener such as starch, sodium glutamate, IMP, GMP, etc., and a paste-like solid portion having a viscosity containing water. , Apart from the pasty solid part, it is often composed of both animal fats and oils (lard etc.) or oil parts such as vegetable fats and oils and seasoning oils, and each of these components is made into a separate packaging pack. However, it is often packed in one packaging pack.

In recent years, a thicker liquid soup has been demanded, and a concentrated liquid soup having a paste-like solid portion and a fat content higher than before has also been used. ..
Concentrated liquid soup packs are usually filled with the above-mentioned paste-like solid portion and oil portion from different tanks through separate nozzles into one packaging pack and then sealed.
When filling in a two-component state in this way, when the paste-like solid part and the oil part are mixed into one liquid, both are immediately separated from the relationship between water and oil, and the paste-like solid part is filled. This is because it was often difficult to fill the pack with the oil portion in an almost uniform state. In addition, it is easier to separate, especially when the content of the oil portion is high.

However, when filling with a single liquid that mixes the paste-like solid part and the oil part, both are mixed in a liquid mixing kettle using a large amount of oil, so that the oil part is derived from the paste-like solid part. The effect of being able to add flavor in advance can be expected.
There is no prior art for one-component filling in such concentrated liquid soups, but as a related method, for example, as a method for improving the solubility of a thickener in a concentrated liquid soup having a high fat content. A method of using meat paste is disclosed. However, this prior art does not solve the above-mentioned problems.

Patent No. 5095783

Therefore, the present inventors do not fill the packaging pack with two liquids when filling the paste-like solid portion and oil portion which are the raw materials of the concentrated liquid soup, but after mixing and homogenizing them. The method of filling with one liquid was examined.

As a result of diligent research by the inventors of the present application, surprisingly, by mixing and filling the paste-like solid portion and the oil portion in a temperature range of 50 ° C to 80 ° C, the two are made uniform while preventing separation. It was found that the packaging material could be filled as a single liquid, and the present invention was completed.
That is, the first invention of the present application is
"A method of filling a packaging pack of the paste-like solid portion and the oil portion in a concentrated liquid soup pack containing a paste-like solid portion and an oil portion, wherein the paste-like solid portion and the oil portion are in a temperature of 50 ° C. to 80 ° C. A method of filling a packaging pack, in which the solid portion and the oil portion of the above are mixed, homogenized, and then filled in the packaging pack. ".

Further, in this case, it was found that when the viscosity of the paste-like solid portion is in the range of 68 cP to 2504 cP, the homogenization by mixing becomes good.
That is, the second invention of the present application is
"The filling method according to claim 1, wherein the viscosity of the paste-like solid portion is in the range of 68 cP to 2504 cP."

Furthermore, the applicant also intends the concentrated liquid soup pack itself prepared by mixing and filling by the method according to claim 1 or 2.
That is, the third invention of the present application is
"A concentrated liquid soup pack filled by the method according to claim 1 or 2."

By utilizing the present invention, the concentrated liquid soup can be filled in one liquid, and the complexity of the filling operation can be avoided.

Embodiments of the present invention will be described below. However, the present invention is not limited to the following embodiments.
─ Concentrated liquid soup pack ─
The "concentrated liquid soup pack" as used in the present invention refers to a package in which concentrated liquid soup that can be used as it is for raw noodles, frozen noodles, and instant noodles is enclosed in a packaging pack such as a soft packaging material. Normally, in processed foods, the concentrated liquid soup pack is enclosed in the product together with noodles and ingredients, and the eater opens the dark liquid soup pack when cooking the processed food, if necessary. Use by pouring hot water to dilute and dissolve.
For example, in the case of raw noodle-related products, the eater boil the noodles and separately put the liquid soup pack in a bowl or the like and pour boiling water to dissolve it to complete the soup. Then, the boiled noodles are put into the soup and eaten. In addition, the soup itself dissolved in tsukemen can be used as it is as tsukemen.

In the case of instant noodles in a cup, the eater opens the concentrated liquid soup pack before and after pouring hot water into the cup, squeezes the liquid soup, and stirs to complete the cooking of the cup noodles before eating.
A flexible packaging material is often used as the packaging material, but the materials are PET (polyethylene terephthalate), PE (polyethylene), CPP (unstretched polypropylene), ONY (stretched nylon), AL (aluminum), and aluminum. Various materials such as a vapor-deposited film are used.

─ Paste-like solid part ─
The "pasty solid portion" in the present invention refers to an extract obtained by extracting and concentrating meat, vegetables, etc. with hot water, a thickener such as starch, sodium glutamate, sugar, salt, spices, IMP, GMP, soy sauce. , Miso, vinegar, mirin, etc., and a paste-like solid that contains water and has viscosity.
Here, the extract content is obtained by frying or boiling the raw material mainly of meat (livestock meat, fish meat, pork bone, chicken bone, beef bone) including vegetables and the like to extract the component. In particular, the cooking method is not limited.

In the present invention, in addition to the paste-like solid, the oil portion is separately defined as a constitution, but it is natural that the above-mentioned extract portion contains an oil or fat portion such as oil contained in the meat. In addition, if necessary, a small amount of fats and oils may be added to impart flavor. Therefore, it does not mean that the paste-like solid portion in the present invention does not positively contain any oil or fat portion.
In addition, the paste-like solid portion often contains carbohydrate-based substances such as starch and thickeners. Of course, miso, soy sauce, various seasonings, spices and the like may be included.

─ Oil part ─
The "oil portion" referred to in the present invention corresponds to the seasoning oil used in the concentrated liquid soup. Usually, in a liquid soup, an oil / fat portion (oil portion) is often added separately in addition to the oil / fat containing the above-mentioned extract or the like as the oil / fat portion. In the oil portion, the flavor of the material is often transferred to the oil and fat by adding materials such as meat, vegetables, spices, and seasonings to various oils and fats and heating them. As the fats and oils used, animal oils such as pork oil (lard), beef fat, chicken oil and milk fat, and animal oils such as sesame oil, olive oil, rice oil, soybean oil, rapeseed oil, cottonseed oil and corn oil are used. Will be done.

─ Mixing and homogenization at temperatures of 50 ° C to 80 ° C ─
In the present invention, the above-mentioned paste-like solid portion and oil portion are mixed to form a single liquid, and the content state of both components is made uniform.
The term "uniformization" as used in the present invention refers to a state in which a paste-like solid portion and an oil portion are mixed to form a so-called emulsified state, and separation from the oil portion does not occur even when the mixture is allowed to stand.
Further, even if it is homogenized once, it may be separated again after a lapse of a predetermined time, but it is sufficient that the paste-like solid portion and the oil portion do not separate before being filled in the packaging pack after the homogenization.

Next, the mixing method for homogenization is not particularly limited, and of course, it may be manual or a stirrer such as a kneader may be used.
In the present invention, this mixing is carried out in the range of 50 ° C. to 80 ° C. Further, it is preferably in the range of 50 ° C. to 65 ° C. “At a temperature of 50 ° C. to 80 ° C.” means that the product temperature at which the pasty solid portion and the oil portion to be mixed are mixed is 50 ° C. to 80 ° C. Further, even if the temperature is not in the temperature range of 50 ° C. to 80 ° C. at the start of mixing, the temperature range may be reached during mixing.
Further, the mixing time is not particularly limited, and both components may be made uniform by mixing. Usually, it takes about 10 seconds to 5 minutes. Further, it is preferably about 60 seconds to 3 minutes.
When both components are homogenized, the homogenization can be smoothly performed when the viscosity of the paste-like solid portion is in the range of 68 cP to 2504 cP. Further, it is preferably 97cP to 2119cP.

─ Filling the specified packaging material ─
By the above-mentioned mixing, the paste-like solid portion and the oil portion are stirred to make them uniform, and the paste-like solid portion and the oil portion are sequentially filled into a predetermined packaging pack. For the filling, a generally available fluid filling device may be used. Various pumps such as a plunger pump and a mono pump can be used. Usually, a method of using a nozzle to insert the nozzle into the packaging pack and sequentially fill the package is common.
Further, the time from the mixed state to the filling is preferably short, but usually about 3 seconds to 5 minutes is sufficient. Of course, the solid portion and the oil portion may be separated after filling.
After filling, the packaging pack is sealed with a heat seal or the like to complete a concentrated liquid packaging pack.

─ Utilization of the concentrated liquid pack of the present invention ─
The concentrated liquid pack filled by the filling method of the present invention can be used for various foods. For example, it can be used as an attachment for raw noodles, frozen noodles, and instant noodles. The eater squeezes the contents (paste-like solid matter and oil portion) from the concentrated liquid pack into a bowl or a predetermined container. Hot water can be poured into the concentrated liquid soup to dissolve it and used in various foods.
In addition, it is also possible to use only the concentrated liquid soup pack as a product. The concentrated liquid soup pack can be used separately by the eater who purchased it in combination with the purchased noodles or the like.

Examples of the present invention are shown below. However, the present invention is not limited to the scope disclosed in the following examples.

[Test Example 1] Examination of temperature range (1)
Oils and fats were added to the paste-like solid portion (viscosity liquid), and stirring was performed at each temperature to confirm the state of separation between the paste-like solid portion and the oil portion.
(Example 1) As a paste-like solid portion, 100 parts by weight of water and 5 parts by weight of a viscous agent (a mixture of guar gum, xanthan gum and sugar at 87:13:400): 5 parts by weight were stirred to prepare a viscous liquid. .. 150 g of the viscous liquid and 5 g of the oil portion (lard) were stirred and mixed for 120 seconds under a temperature condition of 60 ° C., and the separated state of the paste-like solid portion (viscosity liquid) and the oil after 5 seconds was examined.
─ Separation evaluation method ─
The evaluation of separation was performed by 5 skilled panelists in the following 5 stages. The one with the least separation was regarded as the best (◎), and the following five steps were performed as a whole.
(No separation → ◎ (best), ○ (good), ◇ (possible), △ (impossible), × (most impossible) ← with separation)

(Example 2) In Example 1, the same treatment as in Example 1 was carried out except that the temperature conditions were mixed at 80 ° C. and stirred.

(Comparative Example 1) In Example 1, the same treatment as in Example 1 was carried out except that the temperature conditions were mixed at 20 ° C. and stirred.

(Comparative Example 2) In Example 1, the same treatment as in Example 1 was carried out except that the temperature conditions were mixed at 40 ° C. and stirred.

(Example 3) In Example 1, the treatment was carried out in the same manner as in Example 1 except that the stirring time was 150 seconds.

(Example 4) In Example 3, the same treatment as in Example 3 was carried out except that the temperature conditions were mixed at 80 ° C. and stirred.

(Comparative Example 3) In Example 1, the same treatment as in Example 3 was carried out except that the temperature conditions were mixed at 20 ° C. and stirred.

(Comparative Example 4) In Example 1, the same treatment as in Example 3 was carried out except that the temperature conditions were mixed at 40 ° C. and stirred.

(Example 5) In Example 1, the treatment was carried out in the same manner as in Example 1 except that the stirring time was 180 seconds.

(Example 6) In Example 1, the same treatment as in Example 5 was carried out except that the temperature conditions were mixed at 80 ° C. and stirred.

(Comparative Example 5) In Example 1, the same treatment as in Example 5 was carried out except that the temperature conditions were mixed at 20 ° C. and stirred.

(Comparative Example 6) In Example 1, the same treatment as in Example 5 was carried out except that the temperature conditions were mixed at 40 ° C. and stirred.
The results of summarizing the above are shown in Table 1.

６０℃においてペースト状固形部分とオイル部分の分離が著しく防止された。４０℃まで下げるとオイル部分との分離が生じ始めた。また、８０℃においては、６０℃よりも劣るが分離が防止された。

Separation of the paste-like solid portion and the oil portion was significantly prevented at 60 ° C. When the temperature was lowered to 40 ° C., separation from the oil portion began to occur. Further, at 80 ° C., separation was prevented although it was inferior to 60 ° C.

[Test Example 2] Examination of temperature range (2)
The oil part is added to the paste-like solid part (viscosity liquid), and the temperature is set to 50 ° C., 65 ° C., 75 ° C., and 85 ° C., and stirring is performed to separate the paste-like solid part and the oil part. It was confirmed.

(Example 7) As a paste-like solid portion, a viscous liquid was prepared by stirring 100 parts by weight of water and 5 parts by weight of a viscous agent (viscosity 723 cP). The paste-like solid portion: 60 parts by weight and the oil portion (lard): 40 parts by weight were stirred and mixed for 120 seconds under a temperature condition of 50 ° C., and the separated state of the viscous liquid and the oil after 5 seconds was examined. .. The evaluation of the separation of the oil portion was the same as that shown in Example 1.

(Example 8) In Example 7, the same treatment as in Example 7 was carried out except that the temperature conditions were mixed at 65 ° C. and stirred.

(Example 9) In Example 7, the same treatment as in Example 7 was carried out except that the temperature conditions were mixed at 75 ° C. and stirred.

(Comparative Example 7) In Example 7, the same treatment as in Example 7 was carried out except that the temperature conditions were mixed at 85 ° C. and stirred.

(Example 10) In Example 7, the same treatment as in Example 7 was carried out except that the stirring time was 180 seconds.

(Example 11) In Example 10, the same treatment as in Example 10 was carried out except that the temperature conditions were mixed at 65 ° C. and stirred.

(Example 12) In Example 10, the same treatment as in Example 10 was carried out except that the temperature conditions were mixed at 75 ° C. and stirred.

(Comparative Example 8) In Example 10, the same treatment as in Example 10 was carried out except that the temperature conditions were mixed at 85 ° C. and stirred.
The results of summarizing the above are shown in Table 2.

５０℃〜７５℃において油部分の遊離防止効果が得られた。また、撹拌時間１２０秒の７５℃においては６５℃に劣るが、油部分の遊離防止効果が見られた。
試験例１と試験例２の結果を併せて考えると、概ね５０℃から８０℃程度がペースト状固形部分とオイル部分におけるオイル部分の分離に好適な範囲であることが判明した。また、５０℃〜６５℃であるとより好ましいことが分かった。

The effect of preventing the release of the oil portion was obtained at 50 ° C. to 75 ° C. Further, at 75 ° C. with a stirring time of 120 seconds, although it was inferior to 65 ° C., the effect of preventing the release of the oil portion was observed.
Considering the results of Test Example 1 and Test Example 2 together, it was found that about 50 ° C. to 80 ° C. is a suitable range for separating the oil portion in the paste-like solid portion and the oil portion. Further, it was found that the temperature was more preferably 50 ° C to 65 ° C.

[Test Example 3] When the viscosity is changed The viscosity of the paste-like solid portion (viscosity liquid) is set to various values, oil and fat are added to the viscosity liquid, and the temperature is stirred under a temperature condition of 60 ° C. Was performed to confirm the state of separation between the paste-like solid portion and the oil portion.
The viscosity was measured by the following method. The equipment used was RVA-4500 (manufactured by Perten Instruments), and the conditions of use were a sample amount of 28 g, a paddle rotation speed of 160 rpm, a measurement temperature of 60 ° C., and a measurement time of 5 minutes.
(Example 13) As a paste-like solid portion, a viscous liquid was prepared by stirring 100 parts by weight of water and 5 parts by weight of a viscous agent (viscosity 68 cP). The paste-like solid portion: 75 parts by weight and the oil portion (lard): 25 parts by weight are stirred and mixed for 60 seconds under a temperature condition of 60 ° C., and the viscous liquid and the oil are separated after 5 seconds and 15 minutes. I checked the condition. The evaluation of the separation of the oil portion was the same as that shown in Example 1. The results are shown in Table 3.
(Example 14)
The treatment was carried out in the same manner as in Example 13 except that the blending amount in the preparation of the viscous liquid was changed (water: 100 parts by weight and the viscous agent: 2.5 parts by weight) and the viscosity was 97 cP.
(Example 15)
The treatment was carried out in the same manner as in Example 13 except that the blending amount in the preparation of the viscous liquid was changed (water: 100 parts by weight and viscous agent: 3 parts by weight) and the viscosity was set to 235 cP.
(Example 16)
The treatment was carried out in the same manner as in Example 13 except that the blending amount in the preparation of the viscous liquid was changed (water: 100 parts by weight and viscous agent: 5 parts by weight) and the viscosity was set to 723 cP.
(Example 17)
The treatment was carried out in the same manner as in Example 13 except that the blending amount in the preparation of the viscous liquid was changed (water: 100 parts by weight and the viscous agent: 6.5 parts by weight) and the viscosity was set to 1104 cP.
(Example 18)
The treatment was carried out in the same manner as in Example 13 except that the blending amount in the preparation of the viscous liquid was changed (water: 100 parts by weight and viscous agent: 8 parts by weight) and the viscosity was set to 2119 cP.
(Example 19)
The treatment was carried out in the same manner as in Example 13 except that the blending amount in the preparation of the viscous liquid was changed (water: 100 parts by weight and viscous agent: 9 parts by weight) and the viscosity was set to 2504 cP.
(Comparative Example 9)
The treatment was carried out in the same manner as in Example 13 except that the blending amount in the preparation of the viscous liquid was changed (water: 100 parts by weight and the viscous agent: 1.5 parts by weight) and the viscosity was 57 cP.
(Comparative Example 10)
The treatment was carried out in the same manner as in Example 13 except that the blending amount in the preparation of the viscous liquid was changed (water: 100 parts by weight and the viscous agent: 10 parts by weight) and the viscosity was set to 3317 cP.
Table 3 summarizes the above results.

ペースト状固形部分の粘度は、６８〜２５０４cPの範囲が油脂分離の防止に有効であることが分かった。また、好ましくは９７〜２１１９cPであることが分かった。

It was found that the viscosity of the paste-like solid portion in the range of 68 to 2504 cP is effective in preventing the separation of fats and oils. It was also found that it was preferably 97 to 2119 cP.

[Test Example 4] Mixing ratio of paste-like solid portion and oil portion The mixing ratio of the paste-like solid portion and oil portion was examined. The extent to which the oil portion can be mixed was examined.
(Example 20) As a paste-like solid portion, a viscous liquid was prepared by stirring 100 parts by weight of water and 3 parts by weight of a viscous agent (viscosity 235 cP). A mixture of the paste-like solid portion and the oil portion was prepared with a paste-like solid portion (viscosity liquid): oil portion (lard) at a ratio of 60% by weight: 40% by weight, and under a temperature condition of 65 ° C. , The mixture was stirred for 60 seconds and mixed, and the separated state of the viscous liquid and the oil after 5 seconds was examined. The evaluation of the separation of the oil portion was the same as that shown in Example 1. The results are shown in Table 4.

(Example 21)
The same procedure as in Example 20 was carried out except that the weight ratio of the paste-like solid portion and the oil portion was set to the paste-like solid portion: oil portion (55%: 45%) in Example 20.
(Example 22)
The same procedure as in Example 20 was carried out except that the weight ratio of the paste-like solid portion and the oil portion was set to the paste-like solid portion: oil portion (50%: 50%) in Example 20.
(Comparative Example 11)
The same procedure as in Example 20 was carried out except that the weight ratio of the paste-like solid portion and the oil portion was set to the paste-like solid portion: oil portion (45%: 55%) in Example 20.
(Comparative Example 12)
The same procedure as in Example 20 was carried out except that the weight ratio of the paste-like solid portion and the oil portion was set to the paste-like solid portion: oil portion (40%: 60%) in Example 20.

─結果─
概ね５５重量％以上のオイル部分を含むとオイル部分の分離が起こることが分かった。

─ Result ─
It was found that separation of the oil portion occurs when the oil portion contains approximately 55% by weight or more.

[Test Example 5] When used in the attached concentrated soup for noodles.
Noodles (tsukemen) when the paste-like solid part and the oil part are mixed and then filled in the packaging pack as one liquid using the same composition, and when the packaging pack is filled as two liquids without mixing. ) Was used as an attached concentrated soup, and it was tested whether there was a difference in sensuality during eating.

(Example 23) In the case of one-component filling A mixed solution containing pork extract, shrimp extract, chicken extract, spices, soy sauce, spices, and thickening polysaccharide was prepared as a paste-like solid portion. As the oil part, lard and seasoning oil were mixed and prepared. The paste-like solid portion: 29 parts by weight and the oil portion: 6.5 parts by weight were stirred and mixed for 15 minutes under the condition of a temperature of 88 to 60 ° C. After homogenization by the stirring, 60 g of the homogenized liquid was poured into a packaging pack, the upper part was heat-sealed and sealed, and the attached concentrated liquid soup pack for noodles was prepared by one-liquid filling.
The upper part of the liquid concentrated soup was opened and squeezed into a bowl, and 100 g of boiling water was poured from the upper part to dissolve the liquid soup with chopsticks to complete the soup for tsukemen. Separately, raw noodles (square teeth, cut out with a No. 12 cutting blade) prepared from wheat flour, starch, and brine were boiled in 1 L of hot water on a gas stove for 6 and a half minutes. The boiled noodles were taken out, washed with water, and then drained well to complete the boiled noodles. The soup for tsukemen that had been adjusted earlier was used for tasting, and sensory evaluation was performed. The results are shown in Table 5.

(Comparative Example 13)
In Example 23, the paste-like solid portion and the oil portion were separately filled in one packaging pack as a two-component filling without being mixed, and then heat-sealed and sealed. The noodles were cooked using the two-component-filled concentrated liquid packaging pack in the same manner as in Example 23, and then eaten and subjected to a sensory test. The sensory evaluation results for the case of one-component filling (Example 23) and the case of two-component filling (Comparative Example 13) are shown in Table 4 below. The evaluation items were the following 5 points.
・ The mellowness of the soup: whether the spiciness of the chili pepper and the salty horns are removed. ・ The size of the oil droplets: Whether the oil droplets are finely emulsified like cooked soup.
・ Transfer of soup to noodles: Ease of entanglement of soup with noodles ・ Appropriate eating of noodles: Whether or not the noodles can be eaten as designed from the beginning to the end ・ A sense of unity of taste: Flavor oil and soup are balanced The evaluation was performed on a three-point scale of ◎ (best), ○ (good), and △ (normal).

つけ麺の添付濃縮スープとして用いた場合、一液充填の方が二液充填の場合よりも種々の食感が優れていることが判明した。本発明の製造方法で混合・充填した濃縮液体スープが調理後のスープ自体としても優れた効果を奏することを見出した。

When used as an attached concentrated soup for tsukemen, it was found that the one-component filling was superior to the two-component filling in various textures. It has been found that the concentrated liquid soup mixed and filled by the production method of the present invention exerts an excellent effect as the soup itself after cooking.

Claims (2)

A method for filling a packaging pack of the paste-like solid portion and the oil portion in the attached concentrated liquid soup pack for noodles containing the paste-like solid portion and the oil portion.
For the paste-like solid portion having a viscosity at 60 ° C. in the range of 97 cP to 2119 cP and the oil portion, the weight ratio of the oil portion to the total weight of the paste-like solid portion and the oil portion shall be 50% by weight or less. Te, mixed Oite at a temperature of 50 ° C. to 65 ° C., filled into packaging packs after homogenization, to a packaging pack separation is prevented pasty solid portion and the oil portion to the filling of the said packaging packs Filling method. The method for filling a packaging pack according to claim 1, wherein the attached concentrated liquid soup pack for noodles is an attached concentrated liquid soup pack for tsukemen.