JPH0657131B2 - Method for producing solid soup - Google Patents

Description

Detailed Description of the Invention a. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing solid soup, which is used in the fields of food manufacturing industry, especially instant dry food manufacturing industry.

B. 2. Description of the Related Art Conventionally, some reports have been made on a method for producing a solid soup having good reconstitution and dissolution by a vacuum freeze-drying method. However, as a conventional technique which is desired by the present inventors and which can be restored and dissolved in a short time when pouring hot water, a method for producing an instant solid type miso paste disclosed in Japanese Patent Publication No. 63-5062 is disclosed. Only.

That is, according to this conventional technique, a product having instantaneous reconstitution solubility can be obtained only when 210 parts by weight or more of water is mixed with 100 parts by weight of miso when preparing solid miso soup.

C. Problems to be Solved by the Invention The inventors of the present invention prototyped solid soups having a short-time restoration property in order to meet the needs of the market for various soups other than miso soup. As a result, with regard to viscous soups, in the above-mentioned conventional method, a solid soup having a desired short-term solubility even in a freeze-dried state was put into a mold to freeze the concentrated soup according to a conventional method. I knew I couldn't get it.

The present inventors have examined this phenomenon, but the cause is that these soups contain starches, various gums, gelatin, etc. for imparting viscosity, and these thickenings At the moment when hot water is added to the solid soup produced by vacuum freeze-drying, water absorption is restored to form a viscous film to cover the surface of the solid soup, and as a result,
It was presumed that the penetration of hot water into the solid soup was hindered.

The present invention discloses a specific technical measure for such a phenomenon, and various soups which can be dissolved in a short time when hot water is added by a vacuum freeze-drying method, which could not be achieved by conventional techniques. In addition to providing a simple method for producing a compact solid soup, it was difficult to use a miso liquor with a low hydrolysis rate in the prior art. The present invention provides a method for producing a compact type short-time soluble solid miso paste by introducing a new technical constitution into the production method and using a miso liquid having a low water content.

D. Means for Solving Problems The present invention is configured as follows to achieve the above object.

(A) Range of applicable soup The range of applicable soup of the present invention is not a low viscosity one like consomme, but a viscous physical property.

Soup such as corn potage, potato potage, pumpkin potage, minestrone, shark fin, etc.,
Liquid part (soup part) of stew or traditional
The low water content of miso liquid, which is said to have no immediate solubility unless the water content of miso is increased (specifically, miso 10
Applies to preparations in a water content ratio of less than 210 parts water by weight to 0 parts).

(B) Concentration of soup In the vacuum freeze-drying method, since food is dehydrated and dried in a frozen state, the volume (volume) before drying and that after drying are almost equal. Currently, most of the solid miso soups sold in the market have a capacity of 50 cm ³ or less, and a solid miso soup or solid soup having a capacity of more than 50 cm ³ is disadvantageous in terms of product characteristics. I think it will be.

The standard amount (capacity) of Japanese soups containing miso soup per meal is about 150 ml.
In consideration of the above-mentioned circumstances, in the present invention, the present invention may be applied to soups prepared by concentrating one serving to ⅓ to ¼ or by adjusting the concentration to the equivalent. However, for miso soup, the water content is 10
As described above, the present invention should be applied to the case where the miso liquid of less than 210 parts by weight of water is used with respect to 0 part by weight. It goes without saying that the liquid portion of the stew (soup portion) should be similar to soups.

(C) Foaming agent The foaming agent may be mainly composed of carbonate or bicarbonate, and if necessary, various acids may be added as a neutralizing agent.

The neutralizing agent is extremely effective in preventing the change in taste that is often experienced when 1% or more by weight of carbonate or bicarbonate is added to soups. There is no positive reason to discontinue use at low salt additions.

Ammonium as the cation part of carbonates and bicarbonates,
Generally, potassium cation, sodium cation and the like are used.

A solid organic acid or lactone is used as the neutralizing agent. Alternatively, an acidic salt of a polybasic acid (for example, a monovalent salt of sulfuric acid or a monovalent or divalent salt of citric acid) can be used.

As the organic acid, for example, citric acid, malic acid, fumaric acid, tartaric acid, gluconic acid, aspartic acid, glutamic acid, succinic acid, etc., as the lactone, gluconolactone,
Examples thereof include glucuronolactone and galacturonolactone.

The foaming agent is usually used by adding it in the form of fine powder, but if desired, it may be coated with an oil or fat.

The coating treatment is performed so that the foaming agent exerts its action only when it is poured into hot water. For example, hardened oil, food wax, etc. are added to the foaming agent at the time of heating or melting, and crushed at the time of cooling and solidification. It is carried out by In this case, it is also acceptable to use a mixture containing a neutralizing agent added together.

(D) Addition of Carbonate or Bicarbonate Addition of carbonate or bicarbonate to soups is cold,
It is carried out at least at about 30 ° C or lower.

The amount of carbonate or bicarbonate added varies depending on the type and properties of the soup, but in general, it may be small in the case of miso soup, but for example, thick soup of potage type Add a little more for larger ones. The specific amount of carbonate or bicarbonate in the present invention is 0.16 to 2.
It is in the range of 3% (on a weight ratio basis to soups before freezing).

(E) Production of solid soup (a) Preparation of soup etc. A soup etc. having a concentrated composition is prepared according to a known ordinary method. That is, concentrate soup etc. that can be eaten as it is (for example, by vacuum concentration method, freeze concentration method), powder, liquid, paste soup stock, or soup base, seasoning, stabilizer (antioxidant, interface (Active agent etc.), flavor, flavor, thickener, etc., and pigment etc. may be prepared and mixed to prepare concentrated soup. However, in the present invention, as for the miso liquid, which is the undiluted solution of miso-sushi, the adjustment method is slightly different as described above, and the weight ratio is 210 parts with respect to 100 parts of miso.
Prepare and use miso soup mixed with less than 1 part of water.

A soup stock solution is prepared by adding 0.16 to 2.3% by weight of carbonate or bicarbonate as a foaming agent to the soup or miso liquid.

If desired, the various ingredients may be mixed together.

(b) Filling of soup etc. The stock solution of soup thus prepared is poured into a mold without causing the added carbonate or bicarbonate to foam. However, it is possible to add each meal to each mold, to add several meals to one mold, and to add dozens of meals to one mold.

Also, as described in JP-B-61-26344, a plate-shaped freezing ingredient material is prepared, and this is cut into an appropriate shape and size and added to a mold, and soup is added from above. Etc. can also be added. Furthermore, it is a well-known method widely known to those skilled in the art to add the loose ingredients to the mold before or after pouring soup or the like.

(c) Freezing The soup filled in the mold thus obtained is frozen. In the present invention, whether the freezing condition is rapid or slow does not matter.

(d) Vacuum freeze-drying As described above, the soup or the like that is frozen in the state of being poured into the mold is vacuum freeze-dried according to a known ordinary method while maintaining the frozen state.

The normal vacuum freeze-drying conditions referred to here are the degree of vacuum of 1 Torr.
The temperature of the material to be dried is preferably 60 ° C. or less, preferably 50 ° C. or less under a vacuum of preferably 0.5 Torr or less (however, in order to maintain the frozen state, the frozen state of the material to be dried is broken. (Rapid heating should not be performed) Under the temperature and heating conditions of about 10 to 20 hours,
The drying condition is such that the final water content of the material to be dried is 5% or less.

(e) Packaging The dry solid soup produced in this way can be packaged as it is stored in the tray when a thin plastic tray is used as a mold, but it can be removed from the tray. It is also possible to package in a naked state, and further, to transfer it to another tray and package it.

Examples of the wrapping form include paper wrapping, sticking of a seal on the open surface of the upper part of the tray, and hooking.

In order to increase product stability and extend the shelf life, gas replacement (carbon dioxide or nitrogen gas is generally used as the gas) is packaged or an oxygen absorber is attached to the package. be able to.

E. Action When hot water is added to the solid soup, the foaming agent contained in the solid soup foams to generate carbon dioxide gas. Due to this foaming, the solid state of solid soup poured with boiling water collapses,
Easily soluble in hot water.

F. Examples Example 1 Miso (500 parts) was dissolved in hot water (600 parts by weight) and seasoned with salt, sodium glutamate, dashi stock and the like.

Glucono-δ-lactone as a foaming agent 154 parts, baking soda 145
0.35% by weight of the mixture of fine powder (part by weight) was added to the miso liquid.

This is a thin polypropylene tray (dimensions: 64 x
57mm top surface, 50x43mm bottom surface, 23mm height),
Frozen in an air blast freezer at -25 ° C.

Then, the product was vacuum freeze-dried at a product temperature of 50 ° C. or lower for 20 hours by a conventional method to obtain a product having a water content of 3% or less.

In the same manner, a solid miso soup product without adding a foaming agent was obtained.

When these were transferred to a container and 150 ml of boiling water at 90 ° C or higher was added, the one with the foaming agent dissolved in 10 seconds while foaming weakly without adding agitation, but the additive-free product was added with agitation. If not, it was not completely dissolved even after 1 minute.

Example 2 Powder of commercially available corn cream soup (Ajinomoto Co., Inc. “Knorr Roux Potage Delicious Corn”) 28
8 g was dissolved by heating in 500 ml of water and 600 ml of milk.

Hardened palm oil (5% by weight) was added to the foaming agent of Example 1, and the mixture was heated weakly to such an extent that the oil once dissolved, allowed to cool, solidified, and then pulverized into a fine powder of 32 mesh pass.

5% by weight of the coated foaming agent was added to the soup, and the product was treated as in Example 1. 150m hot water
When l was added, it was dissolved by stirring gently for 45 seconds, but the additive-free product remained almost insoluble under the same conditions.

G. Effects Since the present invention is configured and operates as described above, it has the following effects.

Although the foaming agent foams by pouring hot water and the solid soup easily dissolves in hot water, even though it is a concentrated soup,
It is possible to produce a solid soup that dissolves in a short time when hot water is added.

Moreover, in the case of solid miso soup, since the miso stock solution with a low water content is used, it is possible to manufacture a product that dissolves in a short time while keeping the product volume small.

Claims (1)

[Claims] 1. A soup prepared in a concentrated state of 1/3 to 1/4 by volume, or 2 by weight with respect to 100 parts of miso.
A soup stock solution was prepared by adding 0.16 to 2.3% by weight of a carbonate or bicarbonate to a miso liquid prepared by mixing less than 10 parts of water. A method for producing a solid soup, which comprises pouring the above-mentioned stock solution of a soup into a mold and freezing it without foaming a carbonate, and then performing freeze-drying under vacuum while maintaining the frozen state.