JPS5818062B2 - instant soup base - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an instant soup base used as a soup for miso soup, ramen noodles, or udon noodles.

Conventionally, meat, vegetables, and other ingredients used in instant soup bases are often dried, especially freeze-dried, in consideration of storage stability.

However, it is difficult to recreate the original taste of dried ingredients like those mentioned above even if you pour boiling water over them to reconstitute them before eating.

Also, the taste of miso is particularly liked by Japanese people, but when the dried ingredients mentioned above are mixed into the miso,
An ingredient whose miso component reduces the shelf life of dried ingredients, and whose miso taste dries out during long-term storage.

There is a problem that the miso soaks in too much, resulting in a bland miso, and the taste of the ingredients after reconstitution becomes stronger than necessary.

This invention is an attempt to solve the above-mentioned problem, and as a result of extensive research and experimentation, it has been found that ingredients such as processed foods such as meat, vegetables, and paste products can be fried, stir-fried, or When processed by immersing the ingredients in hot water, the taste of the ingredients is more reproducible when hot water is poured than the previously mentioned dried or freeze-dried ingredients, and it can be stored for long periods of time. This invention was completed after coming to the knowledge that the taste of miso mixed with heat-treated oil and fat is less likely to penetrate.

That is, this invention provides an instant soup characterized in that ingredients such as meat, vegetables, and processed foods are treated with edible oil and fat, and the required amount of this is mixed into miso that has been heat-treated with edible oil and fat separately from the ingredients. The gist is the element of

In addition, if you pre-mix the ingredients and miso as mentioned above and mix them with oil sand, the nutrients in the ingredients such as meat and vegetables will be diffused throughout the product, which may cause shock or cracks. It cannot withstand long-term storage.

An embodiment of this invention will be described below.

Ingredients for ingredients: 1.5kg of pork, 3kg of carrots, 3k of beef
g. Prepare <3 kg of konjac and roughly chop each of these pieces into bite-sized pieces, then cut into pieces about 2 mrn thick.

In addition to these, 4 kg of lard and 1 miso are used as raw materials.
Prepare 0kg and 300g of other seasonings (sodium glucinate, natural amino acid decomposition product).

Use 3 kg of lard, put it in a pot and boil it for 90~2
The ingredients are heated to 00°C, preferably about 130°C, and stir-fried for 30 minutes to several hours.

Separately, put the remaining lky of lard in another pot and add 1
Heat to about 30°C and fry the miso for about 30 minutes.

This is to sterilize the miso, improve its flavor, and suppress the penetration of taste into the ingredients.

Next, the ingredients stir-fried as described above are mixed into the stir-fried miso together with seasonings, and the mixture is uniformly mixed to form a product.

The same raw materials as in the above example but excluding lard,
A comparative example was prepared by mixing all the ingredients at the same time and boiling them in a pot for 30 minutes.

After storing the samples of the Examples and Comparative Examples in an airtight container for one month, pour 70 liters of each into a container with as low thermal conductivity as possible, and add 150 liters of boiling water to the container.
The mixture was added in cc portions, stirred well, and then used for the test.

The results of this test by a panel of 10 people are shown in the following table.

In addition, when the products of the above example and the comparative example were each stored for 6 months, the product of the comparative example developed mold.
The flavor of the ingredients was too strong, but the one in the example had 1.
It was in good condition with almost no change from months later.

The instant soup base according to the present invention can be stored in a sealed pouch without air permeability, poured into a bowl, etc., and poured with boiling water to eat, or placed in a pouch in the same manner as above, and used to store instant ramen or instant udon noodles. It is poured into a cup and used in the same way as instant noodles.

In this invention, the ingredients are not limited to those in the examples, and processed foods such as meat, vegetables, and paste products may be used individually or in combination.

In addition, in this invention, if the miso is stir-fried separately from the ingredients, the preservability will be further improved, and due to the presence of oil and fat coatings on both the ingredients and the miso, it is possible to further reduce the penetration of the taste of the miso into the ingredients.

As detailed above, the instant soup base according to the present invention prevents the flavor of the ingredients from becoming too strong even when ingredients such as miso, meat, and vegetables are stored in a mortar for a long time. By doing so, the original taste of miso and ingredients can be reproduced, and the shelf life can be extended sufficiently.

Claims (1)

[Claims] 1. An instant soup base, characterized in that ingredients such as meat, vegetables, and processed foods are treated with edible oil and fat, and the required amount of this is mixed into miso that has been heat-treated with edible oil and fat separate from the ingredients.