JP2000287653A - Production of lyophilized soup base - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lyophilized soup base which holds the large shapes and the characteristic elastic texture of the laver. SOLUTION: This method for producing the lyophilized soup base comprises lyophilizing ingredients containing raw laver (preferably laver belonging to the family: Bangiaceae) or reconstituted laver obtained by allowing dry laver to reabsorb water, without passing through a roasting process. Ingredients and/or seasonings except the laver may further be added. For example, the laver, the ingredients except the laver and the seasonings may integrally be formulated and then lyophilized or separately lyophilized. In a preferable embodiment, the lyophilized soup base has a water content of 1 to 5 wt.% and a laver content of 1 to 60 wt.%. By the method comprising lyophilizing the ingredients without roasting the laver, the soup holding the large shapes and characteristic elastic texture of the laver can be tasted.

Description

DETAILED DESCRIPTION OF THE INVENTION

[Background of the Invention]

[0001] The present invention relates to a method for producing a raw material of soup, and more particularly to a method for producing a freeze-dried soup raw material containing laver which retains the texture of raw laver.

[0002]

2. Description of the Related Art There are various types of soup ingredients, such as Western-style ones, Japanese-style ones, and Chinese-style ones. In recent years, various soup ingredients have been produced due to changes in dietary habits, diversification, development of seasonings, and the like. As the form of the product, cream, powder, and solid forms are manufactured.

[0003] As a raw material of powdered and solid dried soup, Japanese Patent Publication No. 5-176730 discloses a method for producing a raw material of laver soup that retains a large laver shape even when hot laver is heated. Is disclosed. According to this method, the raw soup is prepared by washing, dehydrating, drying and baking the raw laver to form a roasted laver and then mixing it with other dry soup ingredients.

However, in this method, since the seaweed is baked, when soup is made, a large shape remains, but the texture is fragile, and the elastic texture unique to seaweed such as seaweed cannot be expected.

[Summary of the Invention]

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a soup material in a dry form, which retains the original large shape of laver and maintains the unique elastic texture of seaweed. Things.

[0007]

Means for Solving the Problems The present inventors have made intensive studies especially on the relationship between the processing method of laver and the texture, and found that raw laver or dried laver reconstituted with water was frozen without a baking step. It has been found that by drying, it is possible to maintain the large shape of laver and the elastic texture unique to seaweed, and based on this finding, the present invention has been completed.

[0008] That is, the present invention relates to an ingredient containing raw laver or dried laver reconstituted with water or an aqueous solution,
A method for producing a freeze-dried soup material, comprising freeze-drying without a firing step.

[Specific description of the invention]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a freeze-dried soup raw material according to the present invention basically comprises preparing raw laver or an ingredient containing reconstituted laver obtained by returning dried laver with water or an aqueous solution without a firing step. The freeze-drying soup to be produced according to the present invention may include a step of freeze-drying. Therefore, the ingredients of the freeze-dried soup include those consisting only of seaweed and those consisting of seaweed and other ingredients. From the point of view, there may be those with and without the addition of seasonings (including additives such as spices). In terms of product units (packaging, etc.), there are a form in which ingredients (seaweed, other ingredients, seasonings) are integrally incorporated and freeze-dried, and a form in which each material is separately freeze-dried and combined.

In the process of the present invention, from the viewpoint of laver, which is a main ingredient, there are cases where the laver is started from raw laver and where laver is started from dried laver. Specific preferred embodiments are shown below.

When raw nori is used as a main ingredient, it is usually (1) washed, (2) dehydrated, (3) cut, (4) sorted,
(5) seasoning, (6) weighing, (7) freezing, (8) drying,
(9) The process of packaging (freeze-dried soup base) is included.

When dried laver is used as the main ingredient, it is usually (1) returned, (2) washed, (3) dehydrated, (4) cut, (5) sorted, (6) seasoned, (7) weighed, ( 8) Freezing, (9) Drying, (10) Packaging (freeze-dried soup base)
Step is included.

With regard to the steps of these preferred embodiments,
FIG. 1 and FIG. 2 show the flowcharts. As is clear from these steps, the difference between the case where raw nori is used as the main ingredient and the case where dry nori is used as the main ingredient is that when starting from dry nori, the return step is performed before the washing step. The subsequent steps are common to both.

Hereinafter, the present invention will be described in detail based on the above specific preferred embodiments.

Red seaweed and green algae are typical examples of raw laver which is a main ingredient material. Specifically, for example, a human algae (green laver) belonging to the green algae Human Exercaceae, an asakusanori, a sasabinori (black laver) belonging to the red alga Bossaceae (Bangiaceae), a Porphyra haitanensis species (for example, Danpurina)
Nori belonging to the family Raspaceae, in particular, Porphyra hytanensis is preferred from the viewpoint of the elastic texture unique to seaweed, and Dana Shiina is particularly preferred.

A human alga belonging to the green algae family Oxaceae, and an Asakusanori belonging to the red algae Oxaceae
Nori, such as susabinori, is a normal nori that generally grows in the coastal zone and can be easily collected, but is also commercially available and can be easily obtained in a normal market. Also,
Among the red algae, Bosminaceae, Porphyra hytanensis, which belongs to the genus Porphyra hytanensis, grows in China and elsewhere, but is used especially in the two provinces of Zhejiang and Fujian in southern China (PRC).

In the production method of the present invention, when raw seaweed is used as a main ingredient (see FIG. 1), the picked raw seaweed is first washed (step (1)). Washing is usually carried out by washing raw laver with a sufficient amount of an aqueous solution of an inorganic salt, for example, an aqueous solution of calcium chloride, saline (NaCl), or water (usually at room temperature or 1 to 30 ° C., preferably about 10 to 20 ° C.), preferably Is preferably placed in salt water (usually about 2 to 8% by weight of salt) and stirred while bubbling or the like.
By changing the water with a washing solution of the same concentration more than once,
Remove fine and heavy foreign substances such as sand and shells.

Next, the washed laver is dehydrated (step
(2)). In the dehydration step, it is usually preferable to remove seaweed by centrifugal dehydration (generally about 800 to 1200 revolutions / minute) or to remove excess water by weight dehydration or the like.

If the starting material is already washed, such as a commercially available laver, it may be washed, if necessary.
The dehydration step may be omitted.

The dehydrated laver is then subjected to a cutting step (step (3)). In the cutting step, the seaweed is cut with a cutter or the like into cut pieces having an appropriate length and width (size), usually about 1 to 15 cm, preferably about 5 to 7 cm.

The laver cut to an appropriate size is then subjected to a sorting step (step (4)). The sorting step is for removing relatively large and light foreign substances (hair, shells, etc.) that are not removed in the washing step (1) and are contained in the nori, and the foreign substances can be directly removed by visual inspection or the like. .

The selected laver is then seasoned (step
(Five)). In the seasoning step, seasoning corresponding to a certain volume (for example, 150 to 200 ml per person) of soup is performed in order to make a freeze-dried soup (freeze-dried soup) in a later step. Seasoning as a seasoning can be applied in various ways depending on the type of seasoning (including additives such as spices) and the like, for example, Western style (eg, consommé soup), Japanese style (eg, miso soup, soup stock), Chinese style (eg, There are various seasonings (for example, salt and pepper in the western style, miso and soy sauce in the Japanese style, and chicken soup in the Chinese style) according to each type. Other spices such as celery, parsley (Western style), chili pepper, Japanese pepper, etc. (Japanese style), garlic,
Ginger (Chinese style)) and the like can also be added. Specifically, usually, an appropriate amount of a seasoning (preferably liquid) is added to and blended with laver, and then seasoned by heating. When the seasoning is separately measured and blended in the next measuring step, the seasoning step can be omitted.

Next, the seasoned laver material is subjected to a measuring step (step (6)). That is, the seasoning ingredient is for one serving (eg, 15 servings).
(E.g., 0 to 200 ml) may be placed in a soup container, or, if necessary, multiple servings (for example, several tens of servings) may be simultaneously measured and placed in a multiple serving soup container. When the seasoning step is omitted, an appropriate amount of the seasoning can be measured and blended in this measuring step.

In the measuring step, ingredients other than laver can be further added. In this case, the other ingredients (cooked or uncooked) may be seasoned in advance, or the seasonings may be separately measured and blended as needed without seasoning. In this case, the seaweed, other ingredients, seasonings and the like are separately measured and mixed in one container. The mixing ratio of these materials can be arbitrarily set according to tastes and the like. If desired, these materials may be weighed separately and placed in separate containers so that they can be lyophilized in separate containers in later steps. Therefore, the seaweed and / or other ingredients may be separated from the seasoning without being seasoned, may be seasoned separately when seasoned, or may be mixed and seasoned simultaneously. It is also possible.

As other ingredients, it is possible to use ordinary materials corresponding to the type of soup such as Western style, Japanese style, Chinese style, etc. For example, western style onion, carrot, etc., Japanese style long onion, tofu, etc. In the Chinese style, there are cooked and seasoned eggs and shrimp.

The weighed material is then subjected to a freezing step (step (7)). The freezing may be performed under the condition of freezing in the usual freeze-drying (freeze-drying).
C, preferably at -15C to -40C, and if necessary, at a lower temperature.

The frozen material is then subjected to a drying step (step
(8)). Drying may be performed under the drying conditions in a conventional freeze-drying method. Specifically, the frozen material is usually placed in a usual vacuum drying apparatus, and the product temperature is usually 20 ° C to 100 ° C under reduced pressure or vacuum, usually 1 to 0.05 Torr (Torr), preferably 0.1 to 0.005 Torr. Preferably, the mixture is heated at about 60 ° C. and dried until the water content is usually 1 to 5%, preferably about 3% or less. By this step, a freeze-dried (freeze-dried) soup base in a solid block state is obtained.

The case where raw nori is used as the nori material has been described above, but the case where dry nori is used (FIG. 2)
As described above, the returning step (1) is required before the cleaning step (step (1) in FIG. 1: step (2) in FIG. 2).

The dried laver is suitably dried plate-shaped laver or, preferably, rose-dried laver, and the picked laver is usually washed with an aqueous solution of an inorganic salt or the like, preferably salted water (usually 2 to 2). 8% by weight salt)
It is dried in the sun or in a drier (usually about 60 to 150 ° C.), or it is usually dried in a dehydrator (centrifuge, etc.) for 100 hours.
Although it can be obtained by dehydration and drying under the condition of about 0 to 5000 rpm / min, it is commercially available on the market and the like, and if this is used, the above-mentioned washing and drying step can be omitted.

The prepared dried laver is first subjected to a returning step (step
The water is reabsorbed by (1)) to return to a state close to raw nori. The returning step is usually carried out in the same manner as in the above-mentioned washing step, and a sufficient amount of an aqueous solution such as an aqueous solution of an inorganic salt (usually at room temperature or 1 to 30 ° C., preferably about 10 to 20 ° C.), preferably brine (normally). Salt content of about 2 to 8% by weight) and absorb water for about 30 to 120 minutes. In the return step, water can be used, but nutrients in the laver are easily extracted and softened. Therefore, when water is used, a short treatment (for example, about 20 to 30 minutes) should be performed.

Steps after the return step (washing step (2)-packaging)
(10)) may be basically the same as the steps from washing to packaging (steps (1) to (9) in FIG. 1) when using raw laver.

As described above, as in the case where raw nori is used as the main ingredient, a freeze-dried (freeze-dried) soup base in a solid block state is obtained.

In the base of the freeze-dried soup in the solid block state as the product obtained by the method of the present invention, the mixing ratio of laver is 1 to 60%, preferably 1 to 30%, and most preferably 8% of the total amount of the freeze-dried product. -20% (% by weight). The raw material of the freeze-dried soup in the form of a solid block, which is completed as described above, is usually finally placed in an appropriate package (for example, a package made of aluminum packaging material).

In addition, as described above, in addition to the integrated packaging of the freeze-dried solid block in which all the materials (including the seasonings) are mixed together, the seaweed and the seasoning containing other ingredients, or the seaweed and the other seaweed are included. Ingredients and seasonings can be freeze-dried separately and separately packaged separately or integrally.

The raw material of the freeze-dried soup produced according to the present invention is taken out of the package at the time of use (at the time of eating and drinking) or from a set of divided packages, and is returned by adding an appropriate amount of hot water. You can eat and drink as a soup containing. In addition, in the case of freeze-dried soup ingredients that do not contain seasonings such as freeze-dried products consisting only of seaweed, it is possible to eat and drink simply by adding hot water, but the user himself can use home seasoning according to his taste. It is also possible to add by adding.

By freeze-drying (freeze-drying) without baking according to the method of the present invention as described above,
When used (drinking), it can swell well due to sufficient water absorption, and you can enjoy a soup that retains the natural elasticity of seaweed as well as its original large shape.

[0037]

The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the invention.

Example 1 500 g of raw laver (Dan Shiina) was added to 10
Washing was performed using 00 ml of brine or seawater (2 to 8% by weight of salt). The same washing was performed three times or more with the same concentration of salt water to remove foreign substances such as shells. This was dehydrated using a centrifugal dehydrator, and cut into pieces having a size of about 1 to 15 cm with a cutter. Foreign substances (hair, shells, etc.) mixed in the laver were visually removed. Nori 1-60
The resulting mixture was heated and seasoned using 1 to 10 g of salt, pepper, sugar and the like as a seasoning. As other ingredients, 10-30 g of eggs, leeks and the like, and 1-10 g of the same seasoning mixed and seasoned were added. Seasoning of the seaweed and other ingredients may be performed simultaneously in a mixed state. This as one serving
After weighing 30 to 60 g each in a container, the mixture was frozen in a freezer at -1 to -30 ° C. Using a freeze dryer, this is 20-100
Lyophilization was performed at 4 ° C., under reduced pressure or under vacuum for 4 to 24 hours. The ratio of laver in the freeze-dried product was 1 to 60% by weight, and the water content was 1 to 5% by weight. This was wrapped in aluminum packaging material and used as a base for freeze-dried soup. One serving of the freeze-dried soup was returned by adding 150 to 200 ml of hot water, and a panel of 10 or more persons was used to evaluate especially the shape of laver and sensory evaluation such as texture.

As shown in Table 1, the seaweed had a very elastic texture along with the large shape of the seaweed.

Example 2 Rose-dried Nori (Dan Shiina)
To 100 g, 1000 ml of salt water or seawater (30 ° C. or less) was added, and the mixture was absorbed for 30 to 60 minutes and returned. 1000 nori seaweed
Washed with ml of saline or seawater (2-8 wt% salt). The same washing was performed three times or more to replace water to remove foreign substances such as shells. This was dehydrated using a centrifugal dehydrator, and cut into pieces having a size of about 1 to 15 cm with a cutter. Foreign substances (hair, shells, etc.) mixed in the laver were visually removed. 1 to 60 g of the selected laver was heated and seasoned with 1 to 10 g of salt, pepper, sugar and the like as a seasoning. Eggs, leeks, etc. as other ingredients 10 to 10
30 g and 1 to 10 g of the same seasoning were mixed and added. Seasoning of the seaweed and other ingredients may be performed simultaneously in a mixed state. After weighing 30 to 60 g of each serving as a serving in a container, it was frozen in a freezer at -1 to -30 ° C. This was freeze-dried for 4 to 24 hours at 20 to 100 ° C. under reduced pressure or vacuum using a freeze dryer. The ratio of laver in the freeze-dried product was 1 to 60% by weight, and the water content was 4% by weight or less. This was wrapped in aluminum packaging material and used as a base for freeze-dried soup. One serving of the freeze-dried soup was returned by adding 150 to 200 ml of hot water, and a panel of 10 or more persons was used to evaluate the shape of laver and sensory evaluation such as texture.

As shown in Table 1, the seaweed had a very elastic texture along with the large shape of seaweed.

Example 3 100 g of raw laver (Asakusanori or Susabinori) was washed with 1000 ml of brine. The same washing was performed three times or more to replace water to remove foreign substances such as shells. This was dehydrated using a centrifugal dehydrator, and cut into pieces having a size of about 1 to 15 cm with a cutter. Foreign substances (hair, shells, etc.) mixed in the laver were visually removed. 1 to 60 g of the selected laver was heated and seasoned with 1 to 10 g of salt, pepper, sugar and the like as a seasoning. As other ingredients, 10-30 g of eggs, leeks, etc., and 1-10 g of seasonings were mixed and seasoned. this,
After weighing 30 to 60 g each in a container as a serving, -1 to-
It was frozen in a freezer at 40 ° C. This was freeze-dried using a freeze dryer under reduced pressure or vacuum at 20 to 100 ° C. for 4 to 24 hours. The ratio of nori in the lyophilizate is 1-6
It was 0% by weight and the water content was 1-5% by weight.
This was wrapped in aluminum packaging material and used as a base for freeze-dried soup. In addition, when only raw nori was used as an ingredient (including seasonings), a freeze-dried soup base was produced in the same manner.

Each serving of the freeze-dried soup is 150-200
ml of hot water was added and returned, and a panel of 10 or more persons was used to evaluate the shape of laver and sensory evaluation such as texture.

As shown in Table 1, in both cases where raw nori and other ingredients were used as ingredients, when only raw nori was used, the seaweed had a large elastic shape and a unique elastic texture. I had.

[Comparative Example 1] 100 g of raw laver (Dana Shiina)
Washed with 00 ml brine or seawater. The same washing was performed three times or more to replace water to remove foreign substances such as shells. This is dehydrated using a centrifugal dehydrator, and 1 to 15 c with a cutter.
The pieces were cut into pieces having a size of about m. Foreign substances (hair, shells, etc.) mixed in the laver were visually removed. After weighing 1 to 60 g of the selected laver, drying was performed at 30 to 120 ° C. for 15 to 400 minutes using a dryer (blower dryer). This was baked at 130 to 180 ° C. for 1 to 5 minutes using a quenching machine. Separately, eggs and leeks dried by a freeze dryer or a hot air drier were mixed with 10 to 30 g and seasonings of 1 to 10 g and seasoned, and then mixed with baked laver. this,
After weighing 30 to 60 g for each serving in a container, it was packaged in an aluminum wrapping material to obtain a dried soup base. The ratio of nori in the dried product is 1-60% by weight, and the moisture content is 1
It was 5% by weight. Separately, when only seaweed was used as an ingredient (including seasonings), a dried soup base was produced in the same manner. Each serving was returned by adding 150 to 200 ml of hot water, and a panel of 10 or more persons was subjected to shape evaluation and sensory evaluation such as texture.

As shown in Table 1, although the laver had a large shape, there was no elastic texture unique to seaweed. Table 1: Shape and sensory test Example 1 Extremely elastic texture unique to seaweed with large shape of seaweed Example 2 Extremely elastic texture unique to seaweed with large shape of seaweed Example 3 In case of only seaweed, other ingredients In each case where the wood was mixed, the seaweed had a large shape and elastic texture unique to seaweed Comparative Example 1 There was a large shape of seaweed but no elasticity unique to seaweed

[0047]

According to the method of the present invention as described above, the seaweed is freeze-dried without baking, thereby providing a freeze-dried soup material having a large shape and an elastic texture unique to seaweed. can do. It is understood that the effect of maintaining the original characteristics of such raw nori by freeze-drying without performing the baking treatment was unexpected for a person skilled in the art.

[Brief description of the drawings]

FIG. 1 is a process chart showing a method for producing a freeze-dried (freeze-dried) soup material when raw nori is used as a main ingredient.

FIG. 2 is a process chart showing a method for producing a freeze-dried (freeze-dried) soup material when dried laver is used as a main ingredient.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Akihiro Morita 410, Akanuma-do, Kasukabe-shi, Saitama Prefecture Inside the Momoya Research Laboratory Co., Ltd. In-house laboratory F term (reference) 4B019 LC02 LC04 LK01 LP01 LP07 LP09 LP14 4B022 LA06 LB06 LF02 LN01 LP01 LR06 LT10 4B036 LC05 LE03 LF01 LF07 LH04 LH10 LH33 LK01 LP10 LP17

Claims (12)

[Claims] 1. A method for producing a freeze-dried soup material, which comprises freeze-drying an ingredient containing a back laver obtained by reabsorbing moisture into raw laver or dried laver without a firing step. 2. The production method according to claim 1, wherein ingredients other than laver and / or seasonings are further added. 3. The production method according to claim 2, wherein the laver, ingredients other than the laver and a seasoning are integrally incorporated and freeze-dried. 4. The method according to claim 2, wherein the laver, ingredients other than the laver and the seasoning are separately freeze-dried. 5. The method according to any one of claims 1 to 4, wherein the laver belongs to the red algae Bossaceae family. 6. The method according to claim 5, wherein the laver belonging to Bossaceae family belongs to Porphyra hytanensis. 7. The method according to claim 1, wherein the water content of the freeze-dried soup is 1 to 5% by weight. 8. The method according to claim 1, wherein the content of nori in the raw material of the freeze-dried soup is 1 to 60% by weight. 9. The method according to claim 1, wherein the dried laver is returned with an aqueous solution of inorganic salts. 10. The method according to claim 1, wherein the raw laver or the back laver is washed with an aqueous solution of inorganic salts. 11. The method according to claim 9, wherein the aqueous inorganic salt solution is salt water.
Or the method of 10. 12. A lyophilized soup raw material produced by the method according to claim 1.