JPS58134964A - Preparation of soup containing seaweed - Google Patents

Abstract

PURPOSE:To obtain a nice seaweed soup having stabilized viscosity and keeping quality, by incorporating a finely broken raw and/or dried seaweed as a raw material for a soup in a specific weight ratio or above with other raw materials. CONSTITUTION:A raw and/or dried seaweed, w.g. WAKAME seaweed, sea tangle laver or HIJIKI (a kind of brown algae), is finely crushed and used in an amount of 0.1wt% or more expressed in terms of dry weight as the raw material for a soup based on the total amount of the soup. Preferably, a vegetable, grain, beans, etc. are incorporated with the raw material seaweed, and raw materials for the soup, e.g. fat or oil, dairy products, fish or shellfishes, animal meat and chicken, chemical seasoning or spice, are mixed with the resultant mixture and stirred, preferably under a shear force or homogenized in a homogenizer, etc. to improve the hydration property of the soup components. The resultant material is then sterilized at an ultrahigh temperature, or heat-treated under pressure and then packaged to give the aimed soup containing the seaweed.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing seaweed soups with a new flavor never seen before using seaweed. In recent years, as interest in health has increased, seaweed has attracted attention as a health food. Although there are soups that use seaweed as an ingredient while preserving its original form, there have been no commercially available soups made from finely broken seaweed and homogenized ingredients.

One reason is that the Japanese diet is sufficient for the Japanese diet without having to go through the trouble of breaking seaweed into fine pieces, and one reason is that it has been widely used in the Japanese diet. However, in the case of seaweed, there were problems with viscosity, storage stability, and flavor, and research on the use of seaweed had not progressed, so in reality, it could not be commercially available. On the other hand, the digestibility of seaweed when used in its raw form is generally low, and as people become more health-conscious about their dietary habits,
There is a strong desire for the emergence of seaweed-based foods that are more easily digested and absorbed.

Therefore, the present inventors evaluated the nutritional value of seaweed, and in response to the recent increase in demand for seaweed as a health-conscious consumer.
Focusing on the use of finely crushed seaweed as a raw material for soups, and as a result of repeated research, we have found that finely crushed raw and/or dried seaweed can be used as a soup ingredient in a dry weight ratio of 0.1% by weight based on the total amount of soup. By using the above methods, we have completed a seaweed soup that is extremely delicious and has stable physical properties such as viscosity and storage stability.

That is, the present invention is a method for producing seaweed soups, characterized in that finely broken fresh and/or dried seaweed is used in an amount of 0.1% by weight or more based on the total amount of the soup in terms of dry weight. In order to take advantage of the flavor and texture of the soup and increase the flavor of the soup, vegetables and/or grains and/or beans may be used as appropriate.Furthermore, these ingredients and other soup ingredients may be mixed and stirred to give shearing force and Seaweed soups that can be stored for a long time can be obtained by performing homogenization treatment and/or ultra-high temperature sterilization treatment and/or pressure heating treatment.

The present invention will be described in detail below. In the method of the present invention, finely crushed raw and/or dried seaweed is used as a soup raw material in an amount of 11% by weight of O based on the total amount of soup in terms of dry weight. Seaweeds include young cloth, kelp, sackcloth, seaweed, green lettuce, and hijiki.

Use one or more types selected from pine algae and mozuku. By using finely crushed fresh and/or dried seaweed, it is possible to obtain seaweed soups that are homogeneous and have stable physical properties. Here, the amount of seaweed used is 0.1% by weight or more, preferably 0.1 to 8.0% by weight in terms of dry weight, based on the entire amount of soup. If the amount used is less than 0.1% by weight, the resulting soup will have a weak seaweed flavor and can no longer be called a seaweed soup. In addition, in order to obtain a fluid and uniform soup, it is preferable to use 880% by weight or less, but for concentrated soups or paste-like soups, the amount used is particularly limited if it is 0.1% by weight or more. You can get flavorful seaweed soups without any problems.

Depending on the type of seaweed used as an ingredient, the flavor of the seaweed may be too strong, making it difficult to obtain a good flavor as a soup.In order to effectively utilize the flavor of seaweed and obtain a good flavor as a soup. Furthermore, vegetables and/or grains and/or legumes may be used. Other soup ingredients include oils and fats, dairy products, mushrooms, seafood, animal, bird, and whale meat, chemical seasonings, and spices, and can be used as appropriate.

By mixing and stirring the prepared soup ingredients and then applying shearing force and/or subjecting them to homogenization treatment, the hydration of the soup components increases and more desirable flavor and physical properties can be obtained. The shearing force is determined by a stirrer, and the homogenization process is performed by a homogenizer. These two methods are appropriately selected depending on the composition of the soup stock solution, flavor, etc., and one or both methods may be used alone or in combination, and the processing may be performed not only once, but also twice or three times.

When the seaweed soups prepared in this manner are to be distributed and marketed, it is preferable that they undergo a sterilization process and be packaged so that they can be stored for a long period of time. Examples of the sterilization process include ultra-high temperature sterilization treatment (UHT treatment) and/or pressure heat sterilization treatment. UHT processing is performed using a UHT sterilizer at 180~
It is carried out by processing at 150℃ for several seconds, and either indirect heating method or direct heating method can be selected. In pressurized heat treatment, after sealing the adjusted soup in a pressure and heat-resistant container, the pressure is 1 to 100℃. 5 #7 crt, temperature 110-15
This is carried out by processing at 0°C for 1 to 60 minutes.

Further, in the υHT treatment, a soup with more stable physical properties can be obtained by performing a homogenization treatment after the sterilization treatment. Seaweed soups that have been sterilized at ultra-high temperatures can be aseptically filled and packaged and sold commercially. As described above, the seaweed soups produced by the method of the present invention have a seaweed flavor 1 added to the original flavor of the soup, It is extremely delicious, has no change in flavor even after long-term storage, and has stable physical properties.

Examples of the present invention are shown below, but the present invention is not limited by the examples unless the gist thereof is exceeded.

Example

Claims (1)

[Claims] (1) A method for producing soups, characterized in that finely broken raw and/or dried seaweed is used in an amount of 0.1% by weight or more based on the total amount of soup, calculated as dry weight. . (2) The method for producing soups according to claim (1), wherein vegetables and/or grains and/or beans are used as raw materials. (8) Claim (1) characterized in that mixing is stirred, shearing force is applied, and/or homogenization treatment is performed.
A method for producing soups as described in paragraph or paragraph (2). Claim No. 1 (1) that can be stored for a long time, characterized by being subjected to ((trans) ultra-high temperature sterilization treatment and/or pressure heating treatment)
) or (2) or @ (8).