JPH0433433B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides miso, seasonings such as dashi soup and soy sauce,
This invention relates to an instant miso soup containing at least one kind of ingredients such as spices and other ingredients in a container.

[Prior Art] For example, instant miso soups currently on the market are made by combining miso, dashi, ingredients, etc. by drying each, or paste-like miso with seasonings such as dashi added and dried ingredients. There are some combinations of miso soup, and some that are pre-cooked miso soup packaged in a retort bag.

[Problems to be Solved by the Invention] By the way, among these instant miso soups, the dry type has a good shelf life, but there is a problem that the flavor is not good. Mixing miso and ingredients in a wet state has difficulty storing at room temperature, and the strong aroma and high osmotic pressure of miso etc. makes it easy for the aroma and taste of miso etc. to transfer to the ingredients. There is a drawback. Furthermore, pre-cooked miso soup that is retorted and packaged has good shelf life and convenience, but
It lacks flavor and doesn't have a good texture.

Therefore, an object of the present invention is to solve the drawbacks and problems of conventional instant miso soups and provide an instant miso soup that has good flavor and texture and is convenient.

[Means for Solving the Problems] In order to achieve the above object, the instant miso soup according to the present invention contains at least one of miso, dashi, seasonings such as soy sauce, spices, and other ingredients. The ingredients, etc. are placed in a container, and the soup stock or the soup stock with seasonings added thereto is fixed with a gelling agent such as gelatin.
It is characterized by being stored at a low temperature of around 0°C.

Preferably, the container that accommodates miso, dashi soup, at least one kind of ingredients such as seasonings such as soy sauce, and spices, and ingredients, etc. is provided with a partition for separating each ingredient to be accommodated. can.

[Function] The instant miso soup according to the present invention configured as described above is prepared by adding seasonings, etc. to the dashi stock or dashi stock contained in the container so that the ingredients do not mix and spoil the taste and aroma when eaten. Since the added miso is fixed with a gelling agent such as gelatin and placed in a container, the aroma and taste of miso is less likely to transfer to the ingredients, and the taste and aroma of the ingredients used are not lost when eating. It is possible to maintain a good texture without burning. If gelatin is used as a gelling agent, it will gel and become solid when stored at low temperatures, but when cooked and eaten, it will easily become liquid as it is heated.
Mixes well with other ingredients.

Moreover, since the instant miso soup according to the present invention is stored at a low temperature, preferably in the temperature range of around 0° C., the growth of microorganisms is suppressed and stable quality can be maintained.

[Examples] Examples of instant miso soup according to the present invention will be described below with reference to the accompanying drawings.

To explain the case where the present invention is implemented as an instant miso soup set, paste-like miso is first put into a container such as a cup or tray made of synthetic resin as shown in the drawing. Next, take a thicker stock than usual from the required amount of bonito flakes, etc., add chemical seasonings, etc., add a small amount of gelling agent, for example 2 to 3% in the case of gelatin, and dissolve. Add the cooled and gelled material.

Finally, the vegetables are washed, chopped, and further prepared by boiling or semi-drying if necessary.
Fillings such as seafood, meat, and seaweed are added, sealed or covered, and stored at a low temperature, preferably around 0°C. The arrangement of these ingredients in the container is preferably such that the gel-like soup stock is in the center and the paste-like miso and other ingredients are placed on either the left, right, top or bottom of the gel-like stock. Get in,
By accommodating these materials, the influence between the materials, such as transfer of taste and aroma, can be further suppressed.

Figures 1 and 2 show an example of using a cup as a container; 1 is dashi soup, 2 is miso, and 3 is ingredients; in the case of Figure 1, these ingredients are placed as they are. However, in the case of FIG. 2, they are separated by a simple partition 4.

Furthermore, FIGS. 3 and 4 show examples in which a tray is used as a container, and in these cases as well, it can be placed without any partitions as shown in FIG. 3, or with simple partitions 5 as shown in FIG. You can also divide it up and put it in. In addition, in FIG. 4, instead of the partition 5, a partition protrusion may be integrally provided at the bottom of the tray.

Next, an example of instant miso soup made according to the present invention will be given.

Ingredients used Miso soup containing 3% gelatin 30g Semi-dried wakame seaweed 20g Tofu lightly fried in oil 10g Make instant miso soup with the above ingredients and make approx. 2 weeks-1
After storing at ℃ and eating with boiling water, the miso and ingredients had a rich flavor and the ingredients had a good texture, making it delicious.

[Effects of the Invention] As explained above, in the instant miso soup according to the present invention, seasonings are added to the dashi stock or dashi stock contained in the container so as not to impair the taste and aroma when mixed and eaten. Since the ingredients are fixed with a gelling agent such as gelatin and placed in a container without mixing, there is less transfer of scent and taste between the ingredients placed in the container, making it easier to eat. , the taste and aroma of the ingredients used are not impaired and a good texture can be maintained. In addition, if gelatin or the like is used as a gelling agent, it will gel and become solid when stored at low temperatures, but when cooked and eaten, it will easily become liquid and become liquid. Mixes well with ingredients.

Moreover, since the instant miso soup according to the present invention is stored at a low temperature, preferably in the temperature range of around 0° C., the growth of microorganisms is suppressed and stable quality can be maintained.

[Brief explanation of drawings]

FIGS. 1 to 4 are schematic plan views showing examples of instant miso soup according to the present invention packed in different containers, respectively. In the diagram, 1... dashi soup, 2... miso, 3... ingredients, 4, 5... partitions.

Claims (1)

[Scope of Claims] 1 Miso, dashi soup, at least one kind of ingredients such as seasonings such as soy sauce, spices, etc., and ingredients, etc. are stored in a container, and among the things stored in the container, the dashi soup or This instant miso soup is characterized by adding seasonings, etc. to this soup stock, fixing it with a gelling agent such as gelatin, and storing it at a low temperature of around 0°C. 2. A patent claim in which a container for storing miso, dashi soup, at least one of seasonings such as soy sauce, spices, etc., and ingredients, etc. is provided with a partition for separating each ingredient to be stored. Instant miso soup according to scope 1.