JPS6152663B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an instant soup and a method for producing the same. Solid soups used in instant soups are usually prepared by mixing salt, various seasonings, extracts, etc. into powder, or by granulating this powder using a granulator. These solid soups have little variation in taste and dissolve easily, so they are easy to use for ordinary instant soups, but when adding dried seaweed as an ingredient to the soup, if the solid soup dissolves too quickly, the soup concentration will increase. Due to osmotic pressure, wakame seaweed in particular has a difficult time absorbing water, so it has the disadvantage that it is difficult to return to the inside state, although it has a clean and textured texture similar to raw wakame. In addition, conventional solid soups include those in the form of powders and granules, as well as those that are kneaded and molded into plates, but these have the disadvantage of being difficult to dissolve, making them difficult to use in instant soups. The object of the present invention is to provide a new instant soup that eliminates the above-mentioned drawbacks of conventionally provided soups and a method for producing the same. Therefore, in the instant soup according to the present invention, crystalline raw materials such as salt, chemical seasonings, and sugars, which have the most influence on the osmotic pressure of the soup, are wrapped in powdered raw materials such as other extracts and seasonings. This is designed to slightly delay the dissolution of salt in the soup, allowing ingredients such as dried wakame to quickly return to their raw state. Hereinafter, the present invention will be further described with reference to the accompanying drawings. First, one embodiment of this invention will be explained.
Of the raw materials constituting the solid soup shown in Figures 1 and 2, first add a small amount (approximately 3 to 6% of the salt) of a solution of water or a binder such as dextrin to only the salt 1 and homogenize it. Mix with At this time, the amount of water or a solution such as dextrin added to the common salt 1 needs to be enough to wet the surface of the common salt 1, but not too much. Next, a mixture of seasonings and extracts other than salt among the soup ingredients is powdered and mixed 2 to coat the salt 1 wetted with water or a solution such as dextrin. This is dried at a low temperature of 40 to 70°C while stirring lightly. Then, large particles such as lumps and powders such as seasonings and extracts that did not adhere to the salt 1 are removed using a sieve. The solid soup obtained in this way is
In the case of FIG. 1, a powder raw material 2 other than common salt is coated around one salt particle 1, and in the example of FIG.
A powder raw material 2 other than common salt is coated around the core. FIG. 3 shows an example in which a crystalline raw material other than common salt is also used as a core, and in this case also, it is produced by substantially the same method as described above, that is, common salt 1,
A powdered raw material 5 other than these raw materials is coated around the chemical seasoning 3 and sugars 4.
In this case, of course, each particle of crystalline raw materials such as salt, chemical seasonings, and sugars may be coated with powdered raw materials other than these raw materials. FIG. 4 shows another embodiment of the present invention, in which common salt or crystalline raw materials such as salt, chemical seasonings, and sugars are processed into powder form in the same manner as in FIGS. 1, 2, or 3. After coating with the raw material and drying to an appropriate moisture content, the material is lightly pressed using a desired mold to form a certain shape (for example, a plate shape). FIG. 5 shows an instant soup made by mixing ingredients 7 such as dried wakame seaweed prepared separately into the granular soup 6 obtained as shown in FIGS. 1 to 3. The granular soup obtained in this manner is not made using a granulator, so it has an amorphous shape, but since the granules are of a substantially constant size, there is little variation in taste due to measurement errors or classification. Moreover, the salt, which has the greatest effect on the osmotic pressure of the soup, is located in the center of the granular soup and is coated with extracts, so even if you put it in a container and pour hot water over it, it will not dissolve immediately.
The concentration and osmotic pressure of the soup are low, and ingredients such as dried wakame absorb moisture and quickly return to their raw state. In addition, in terms of production, when the components of solid soup that contain highly sticky components such as extracts increase, it becomes difficult to granulate using a granulator. No granulator is required and manufacturing is simple. Also, when a solid soup with a certain shape as shown in Figure 4 is used, when hot water is poured into the soup, the shaped soup absorbs water and first loses its shape, then becomes loose as in the case of the granular soup described above. As it melts, ingredients such as wakame are very easy to recover. Moreover, in this case, the granular soup is not dispersed, so
You can clearly see how the black-green dried wakame absorbs moisture in the hot water and returns to its bright green fresh wakame state, making it even more enjoyable to eat. In the above explanation, dried wakame was mentioned as an ingredient to be mixed into the solid soup, but of course other dried seaweeds and vegetables can also be used. Table (1) below shows the test results of the solid soup according to the present invention. 【table】

[Brief explanation of the drawing]

1 to 3 are schematic sectional views showing various configurations of granular soup made according to the present invention, FIG. 4 is a perspective view showing a solid soup formed into a certain shape, and FIG. It is a schematic diagram showing instant soup. In the figure, 1...salt, 2...powdered soup ingredients other than salt, 3...chemical seasonings, 4...saccharides, 5
... Powdered raw material, 6... Granular soup, 7... Ingredients.

Claims (1)

[Scope of Claims] 1. Each particle of a crystalline raw material such as salt, chemical seasoning, or sugar is wetted with a small amount of water or a solution such as dextrin, and the surface of each particle is coated with other powdered soup raw materials and dried into granules. An instant soup characterized by being made by mixing ingredients such as wakame. 2. Granules formed into a certain shape by coating the surface of each particle of crystalline raw materials such as salt, chemical seasonings, and sugars with other powdered soup raw materials wetted with a small amount of water or a solution such as dextrin. An instant soup characterized by being made by mixing ingredients such as dried seaweed. 3 Add a small amount of water or a solution such as dextrin to crystalline raw materials such as salt, chemical seasonings, and sugars to wet the surface, add the remaining soup raw materials in powder form and mix, and add salt, chemical seasonings, etc. Production of an instant soup characterized by coating the surface of each particle of crystalline raw materials such as water, sugar, etc. with other powdered soup raw materials, drying it to form granules, and mixing ingredients such as dried seaweed with this. Law. 4 Add a small amount of water or a solution such as dextrin to crystalline raw materials such as salt, chemical seasonings, and sugars to wet the surface, add the remaining soup raw materials in powder form and mix, and add salt, chemical seasonings, etc. After coating the surface of each particle of crystalline raw materials such as soup ingredients and sugars with other powdered soup raw materials and drying them, this is placed in a mold and lightly pressed to form a certain shape.
A method for producing instant soup characterized by mixing ingredients such as dried seaweed with this.