JPH0657130B2 - Manufacturing method of solid miso soup - Google Patents

Description

Detailed Description of the Invention a. The present invention relates to the field of food manufacturing, especially dry food manufacturing,
Or it should be used in the field of instant food production.

B. 2. Description of the Related Art Conventionally, as a method for producing solid miso, as shown in, for example, JP-A-58-158162 and JP-B-57-43230, 200 parts by weight or less of water is appropriately added to 100 parts by weight of miso. In addition to the above, there is a method of preparing a miso liquid, pouring the miso liquid into a tray to which ingredients are added, if necessary, and freeze-drying under vacuum.

C. Problems to be Solved by the Invention However, the conventional solid miso soup produced as described above is fragile and easily broken. In addition, there is a problem that the ingredients tend to float up or have irregularities on the surface of the solid mash.

Therefore, the final product of the solid miso soup by the conventional manufacturing method is packaged in a tray or a cup-shaped container, and the cost required for the packaging material is too high, and the product becomes expensive. Despite its advantages such as taste and flavor, it has not become a product that can be mass-produced.

Furthermore, since the solid miso soup prepared by the conventional manufacturing method is frozen in a state where the amount of water added to the miso is small, there is also a problem that it takes some time to restore even if hot water is added.

The present invention has been made in view of such a situation as described above, and (A) the body of the solid mash after freeze-drying has a strength that is not easily broken by an external impact, B) The ingredients after freeze-drying are extremely brittle and easily broken, so these ingredients can be effectively protected against external impact, and (C) the top surface of the solid mash is flattened, and trays or cups can be used. Even if it is not, it can be laminated by the solid miso soaking itself, and if (D) hot water is added, it can be instantly dissolved and restored without stirring. is there.

D. Means for Solving the Problems To achieve the above object, the present invention comprises the following components.

(A) Add ingredients to the drying tray. The amount of ingredients to be added to one tray may be one serving, but may be ingredients for several servings depending on the amount of solid miso soup to be produced.

(B) Prepare the miso liquid and pour it into the tray until the ingredients are completely covered. This miso liquid has a water content of 210 to 280 parts by weight with respect to 100 parts by weight of miso. With such a water addition rate, it is possible to obtain a solid miso paste which is instantly dissolved by adding hot water without using special means such as high-pressure mixing. If the amount of ingredients to be added is small, the rate of water addition may be small, but if the amount of ingredients to be added is high, the rate of water addition should be increased so that the ingredients can be completely covered.

Further, 0.5 to 1.4 parts by weight of xanthan gum is added to and mixed with 100 parts by weight of miso to be prepared.

(C) Next, the ingredients and miso liquid are frozen while being filled in the tray. Freezing is preferably quick freezing.

(D) The frozen ingredients and miso liquid are vacuum freeze-dried by a usual method.

This freeze-drying is performed until the total water content is 5% or less, preferably 3% or less.

E. Action The present invention configured as described above acts as follows.

(A) Miso liquid is added until the ingredients cover and the xanthane gum is contained in the miso fluid, so the ingredients are covered with the miso during drying.

(B) Since 0.5 to 1.4 parts by weight of xanthan gum is added and mixed with 100 parts by weight of miso, the strength of the dried miso body is improved. Moreover, the upper surface of the dried solid miso has less unevenness and becomes flat enough to be laminated by itself. It is considered that these effects are due to the fact that xanthan gum prevents sedimentation of the miso particles in the miso liquid and forms a frozen product having a uniform upper and lower concentration during freezing.

(C) In this case, when xanthan gum is added in an amount of less than 0.5 parts by weight based on 100 parts by weight of the miso, the effect of strengthening the body of the miso or flattening the upper surface of the solid miso does not appear. On the other hand, when more than 1.4 parts by weight of xanthan gum is added and mixed, the resilience of solid miso soup becomes poor, and even when hot water is added, it does not dissolve instantly.

(D) The dried solid miso soup is taken out from the tray, individually or laminated in several pieces, packaged in a moisture-proof film, and then packed in a corrugated cardboard case or the like and shipped.

F. Example Hereinafter, an example of the method for producing a solid miso paste according to the present invention will be described.

◎ Example 1 825 parts of blanched and cut spinach, 30 green onions
0 part, fried 300 parts, desalted seaweed 300 parts, water 300
The parts are mixed and frozen into a plate having a thickness of about 8 to 9 mm.

This is cut into a plate of 35 × 35 mm and placed in a thin plastic tray (upper surface 64 × 57 mm, lower surface 50 × 43 mm, height 23 mm).

100 parts red miso, 210 parts water, 5.55 Japanese soup stock
Parts, 1.39 parts of sodium glutamate, and 0.5 parts of xanthan gum (“Echo Gum F” manufactured by Dainippon Pharmaceutical Co., Ltd.) are mixed (the above mixing ratios are weight ratios) to prepare a miso liquid.

45-48 g of this miso liquid is poured into the tray so that the freezing ingredients cover it.

After completely freezing this in a freezer at -30 ° C, it was subjected to a freeze-drying method for 20 hours under a high vacuum with a vacuum degree of 0.5 Torr or more and a maximum shelf heating temperature of 60 ° C to give a solid sample. I got swearing.

The obtained solid miso soup was taken out from the tray for drying and stacked in 5 layers and put in a 2 × 2 row in a bag bag of moisture-proof laminated poly, and the upper end was heat-sealed and sealed. It was put in a plastic bag containing the product, sealed, stored in a cardboard case, covered with gum tape, and banded to obtain a product.

Example 2 A miso liquor was prepared with the amount of xanthan gum added being 1.4 parts by weight, and the solid miso soup was obtained by the same procedure as in Example 1 above.

As a comparative example of Example 1 and Example 2 above, a miso liquid was prepared in the same procedure by changing the amount of xanthan gum added from 0.0 to 2.6, and solid miso soup water obtained by vacuum freeze-drying The returning property, the property of the upper surface, and the fragility were observed.

That is, each of the obtained solid miso soups was taken out from the tray, put in a bowl, and hot water (about 90 ° C.) was added thereto in an amount of about one serving to observe the hot water return property. In addition, the fragility of the solid miso soup and the flatness of its upper surface were also observed. In this case, the degree of fragility was observed by sensory comparing the brittleness by pressing the solid miso paste with a finger.

As described above, Example 1 (number (3)) and Example 2 (number)
In the case of (4)), as compared with the other comparative examples, the reconstitution with hot water, the property of the upper surface and the fragility were all good.

◎ Examples 3 to 5 Next, in Example 1 above, the amount of water added was 230 parts by weight (Example 3), 260 parts by weight (Example 4), and 280.
Each miso liquid was prepared by changing the amount to parts by weight (Example 5), and solid miso soup was produced by the same procedure as in Example 1.

In addition, as a comparative example, miso liquid was prepared by variously changing the water content from 20 to 180 parts by weight, hot water was added to the obtained solid miso soup, and the hot water reconstitution property was observed by comparing the examples.

As described above, in the embodiments of the present invention (numbers (13) to (16)),
The hot water reconstitution property (that is, stability) was better than that of the comparative example containing a small amount of water.

G. EFFECTS OF THE INVENTION The present invention has the following effects because it is configured and operates as described above.

(A) Miso liquid is poured until the ingredients cover, and since the miso solution contains xanthan gum, it can be overlaid with the ingredients and miso during drying, and the ingredients contained in the solid miso paste can be externally applied. Can be protected against impact.

Since the (B) xanthan gum is added and mixed, the strength of the dried body of the miso can be improved and the upper surface of the solid miso can be flattened.

As a result, the risk of breaking the solid soup can be reduced without using expensive packaging containers such as trays and cups used for conventional solid soup products, and furthermore, the solid soup itself can be laminated. It can be packaged in a simple packaging state or a laminated state.

(C) Since a packaging container such as a tray is not required, the packaging cost can be reduced and the solid miso can be provided at low cost.

(D) 210 parts by weight or more of water is mixed, and the amount of xanthan gum added is 1.4 parts by weight or less. Therefore, the reconstitution of solid miso is good, and it is possible to stir just by adding hot water. Even without doing so, it can be instantly dissolved and restored.

Claims (1)

[Claims] 1. Ingredients are added to a tray, and 210 to 280 parts by weight of water and 0.5 xanthan gum are added to 100 parts by weight of miso.
~ 1.4 parts by weight of the miso solution prepared by dissolving is poured into the tray until the ingredients are completely covered, and the ingredients and miso solution in this tray are frozen, and then vacuum frozen. A method for producing a solid miso paste characterized by being dried.