JPH0439984B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to an instant miso soup product and a method for producing the same, in which miso soup can be instantaneously obtained by cooking in a microwave oven. [Prior Art] Conventionally, instant miso soup products include powdered dried miso soup products in which miso and ingredients are dried by a method such as vacuum freeze-drying, or miso paste is packed in containers as a dough.
There are many miso soup products on the market in which only the ingredients are dried and packaged in containers. When eating these products, the packaging of the products was opened, placed in a miso soup bowl, etc., and boiling water was added. [Problem to be solved by the invention] In recent years, in line with various changes in the social background in the industry, there has been a growing trend toward diversification of instant foods in particular, and on the consumer side, there has been a "gourmet boom". As stated above, there is a growing desire for food to have a sense of luxury as well as authentic or essential taste. For example, when looking at instant foods in general, even if the food is instant,
If the food is low on the taste level, it may not be acceptable, and conversely, even if the food is satisfying on the taste level, it will be unsatisfactory if it lacks the instant nature. The trend is to seek a variety of different tastes, with the absolute condition of ensuring instantaneousness, and also to look forward to products with an additional condition that the taste be authentic or essential. can be seen. Here, if we were to talk about conventional instant miso soup products, we would like to point out drawbacks such as poor reconstitution properties of dried ingredients, a large drop in nutrients during the vacuum freeze-drying process, and overall inferiority in taste compared to homemade miso soup. However, it must be said that the improvements are still insufficient. SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a novel instant miso soup product that is extremely instant and satisfies authentic taste, and a method for producing the same. [Means for Solving the Problems] In order to achieve the above object, the present invention relies on the following means. Water alone or an aqueous solution in which seasonings, extracts, etc. are dissolved is injected into a mold for molding a hollow container and a lid that seals the hollow container, and after freeze-molding, the mold is released from the mold. ,
Obtain a hollow container and a lid in a frozen state, and then,
The hollow part of the hollow container is filled with ingredients and kneaded miso made by adding and kneading miso alone or seasonings, extracts, etc., and then immediately sealing it with the lid, and further packaging made of moisture-proof sheet material. This article summarizes an instant miso soup product and its manufacturing method, which is characterized by being packaged in a plastic wrapper. [Function] The hollow container and lid configured as described above have the following functions:
Since it is in a frozen state, it is extremely effective in preventing microbial contamination, and the aqueous liquid used to form the container etc. can be not only tap water but also famous water from various places. In that case, the mineral nutrients contained in the famous water can be ingested at the same time, and it also functions effectively as a health food. [Examples] The present invention will be further explained in detail based on the following examples. First, the hollow container, the mold for the lid, the ingredients, the miso, etc. used in the examples will be explained. (a) Regarding the mold for the hollow container and lid body The following examples assume that an instant miso soup product for one serving is to be manufactured. Therefore, the mold for the hollow container uses two types of cylindrical bodies with a bottom at one end, the dimensions of the outer cylinder are 7 cm in diameter and 8 cm in length, and the dimensions of the inner cylinder are 4 cm in diameter and 7 cm in length. The thickness of both the outer and inner cylinders was 2 mm. Also, the mold for the lid has a diameter of 7
The molds were all made of stainless steel. Furthermore, FIG. 1 shows a mold 1 for the hollow container and a mold 2 for the lid. As shown in the figure, a mold 1 for a hollow container according to the present invention is composed of two types of substantially cylindrical bodies each having a bottom at one end, and an inner cylinder 3 is connected to an outer cylinder 4 by a stopper 5. It is designed to be hung on the upper edge of the . Here, the method of molding a hollow container using the mold 1 for hollow containers is to first inject a predetermined amount of water alone or an aqueous solution in which seasonings, extracts, etc. are dissolved into the outer cylinder 4, and then to 3 is hung on the outer cylinder 4, a molding space 6 is created, and the molding space 6 is frozen as it is.Furthermore, after the freezing is completed, the inner cylinder 3 and the outer cylinder 4 are released from the mold. It will be done. Next, the mold 2 for the lid according to the present invention is dish-shaped, and the method for molding the lid using this mold is as follows:
It is obtained by injecting a predetermined amount of water alone or an aqueous solution containing seasonings, extracts, etc. into the mold 2 of the lid body, freezing it as it is, and releasing it from the mold 2 of the lid body after completion. . (b) Ingredients In this example, an instant pork soup product is manufactured, and the ingredients included in one serving are shown in Table 1 below.

[Table] In addition, regarding the processing of the above raw materials, the various materials are cleaned and cut, excluding inedible parts, and then acetic acid 1
% solution for 15 minutes, then remove acid with running water for about 30 minutes, and then boil for about 25 to 30 minutes. When filling a frozen hollow container, it is preferable to use one that has been cooled to about 0°C. (c) Regarding miso, seasoning, and extract The miso used for one serving of the instant pork soup product in the example is a paste made by kneading 15 g of strained miso with 3 g of water. In addition, the seasonings and extracts dissolved in water or added and kneaded to the above miso include 0.2 g of monosodium glutamate, 0.8 g of pork extract,
Powdered sugar mustard 0.01g, sodium inosinate 0.02g,
When filling a hollow container with 0.1 g of bonito powder, it is preferable to use one that has been cooled to about 0°C. Example 1 Water was injected into the molds for the hollow container and lid, cooled at -17.8°C for 3 hours, and released from the molds to obtain the hollow container and lid frozen by water alone. Ta. Next, in the hollow container, along with the ingredients shown in Table 1, strained miso, monosodium glutamate, pork extract, powdered chili pepper, sodium inosinate, bonito powder, and water were kneaded together with the ingredients shown in Table 1. The kneaded miso was filled and then immediately sealed with the lid to produce an instant pork soup product. Example 2 The above-mentioned aqueous solution in which sodium glutamate, pork extract, chili pepper, sodium inosinate, and bonito powder were dissolved was poured into the mold for the hollow container and the lid, and the mixture was cooled at -17.8°C for 3 hours. ,
Each mold was released from the mold to obtain a hollow container and a lid in a frozen state using an aqueous solution in which seasonings and extracts were dissolved. Next, the above-mentioned kneaded mixture of strained miso and water was filled into the hollow container along with the ingredients shown in Table 1, and then immediately sealed with the above-mentioned lid to produce an instant pork soup product. . Example 3 The stock obtained by boiling the ingredients shown in Table 1 was poured into the mold for the hollow container and lid, cooled at -17.8°C for 3 hours, and then poured from the mold. Each mold was released to obtain a hollow container and a lid in a frozen state with the broth. Next, the hollow container is filled with kneaded miso prepared by kneading strained miso, monosodium glutamate, pork extract, powdered chili pepper, sodium inosinate, bonito powder, and water together with the ingredients shown in Table 1, and then The lid was immediately sealed to produce an instant pork soup product. Comparative Example 1 An aqueous solution containing the strained miso, monosodium glutamate, pork extract, powdered chili pepper, sodium inosinate, and bonito powder dissolved in the above-mentioned hollow container and lid was poured into a mold, and the mixture was heated at -17.8°C for 30 minutes. After cooling for a period of time, the molds were released from the molds to obtain a hollow container and a lid in a frozen state with the kneaded miso aqueous solution. Next, after filling the hollow container with the ingredients shown in Table 1, it was immediately sealed with the lid to produce an instant pork soup product. These instant pork soup products produced in Examples 1 to 3 and Comparative Example 1 are then packaged with packaging materials such as moisture-proof sheets, but this will be omitted here, and the following products was transferred into a miso soup bowl and heated in a microwave for 3 minutes to obtain instant pork soup. At this time, a sensory test was conducted by 10 panelists, and the results are shown in Table 2. The results were “good” and “slightly good.”

[Table] The answer that was received by the greatest number of respondents was selected from the five-level evaluation system: "Good,""Average,""SlightlyPoor," and "Poor." From the above results, it was found that among the instant pork soups produced in the examples according to the present invention, those in which the hollow container and lid were formed from water units were the most excellent in terms of taste, aroma, and shape retention. Furthermore, although detailed results are not described, the instant miso soup product according to the present invention is good in terms of restorability of ingredients and preservation of nutrients, and is almost equivalent in taste to original homemade miso soup. It turned out to have advantages. [Effects of the Invention] The instant miso soup product and the method for producing the same according to the present invention are very effective because hot miso soup can be instantaneously obtained by transferring the product into a miso soup bowl after opening and heating it in a microwave oven. It is highly convenient and has the effect of providing a new instant experience. Furthermore, compared to conventional instant miso soup products, it has the advantage of being superior in terms of restorability of ingredients and preservation of nutrients, and taste-wise, it is almost the same as homemade miso soup. Furthermore, with the instant miso soup product and the method for producing the same according to the present invention, it is possible to also supply the moisture necessary for miso soup (conventionally, moisture was obtained by adding boiling water), and it is possible to supply the moisture required for miso soup (conventionally, the moisture was obtained by adding boiling water). Even in places where water is difficult to obtain, you can still get delicious miso soup, and it is also possible to use famous water from various places as the water, and in that case, the mineral content contained in the famous water can be used. Since nutrients can be added to miso soup, it also has the effect of being evaluated as a further health food.

[Brief explanation of drawings]

FIG. 1: A perspective view of a mold for a hollow container and a lid. 1... Molding die for hollow container, 2... Molding die for lid body, 3... Inner tube, 4... Outer tube, 5... Stopper, 6... Molding space.

Claims (1)

[Scope of Claims] 1. Water alone or an aqueous solution containing seasonings, extracts, etc. dissolved therein is injected into a mold for molding a hollow container and a lid for sealing the hollow container, and after freeze-molding, the above-mentioned The mold is released from the mold to obtain a hollow container and a lid in a frozen state, and then the hollow part of the hollow container is filled with ingredients and kneaded miso that is made by adding and kneading miso alone or seasonings, extracts, etc. death,
An instant miso soup product characterized in that the product is then immediately sealed with the lid and further packaged with a packaging material such as a moisture-proof sheet. 2. Inject water alone or an aqueous solution containing seasonings, extracts, etc. into a mold for molding a hollow container and a lid that seals the hollow container, and after freeze-molding, release the mold from the mold. Then, a hollow container and a lid body in a frozen state are obtained, and then the hollow part of the hollow container is filled with ingredients and kneaded miso with the addition and kneading of miso alone or seasonings, extracts, etc.,
A method for producing an instant miso soup product, characterized in that the product is then immediately sealed with the lid and further packaged with a packaging material such as a moisture-proof sheet.