JP2001037441A - Soups - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain soups well balanced in a flavor of an Ume (a Japanese apricot) flesh and sourness with a refreshing feeling and useful as a dressing, etc., for a seasoned stock for Tempura or a salad by including specific amounts of the Ume flesh and citric acid. SOLUTION: The soups are obtained by including 2-5 wt.% of an Ume flesh and 0.05-0.2 wt.% of citric acid in usual soups. A raw material for the usual soups is preferably a soy sauce, a soup stock, sweetening saccharides (e.g. sugar or maltose) and other seasonings (e.g. sodium glutamate or sodium inosinate). The soy sauce may be a raw soy sauce or a pasturized soy sauce and a soy sauce subjected to a membrane treatment, a desalting treatment or a decoloring treatment is used. The soup stock is preferably obtained by extracting fish Fushis (roasted or dried fish meat) or dried small sardines, etc., with hot water or a soy sauce, etc., and seaweeds or mushrooms, as necessary, are used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a plum flavored soup containing plum meat and citric acid, which has a good plum flavor and a refreshing sour taste.

[0002]

2. Description of the Related Art Conventionally, soups are prepared based on soy sauce, dashi juice, and sweet saccharides by adding a seafood extract and other seasonings. Tatsuyu is commercially available, and plum flavored soup mixed with plum meat is pleasing to the flavor of plum meat and refreshing sour taste, and is often used when eating summer somen and the like. However, plum-flavored soups are obtained by adding plum meat to ordinary soups, but with plum meat alone, sometimes the plum meat has a good flavor, but the sourness is too strong,
Conversely, it is weak and has a refreshing sour taste, but it has a weak taste of plum meat, and on the contrary, it is too strong, etc., and the balance between the flavor of plum meat and the refreshing acidity was balanced. It has a disadvantage that it is difficult to obtain soup.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a soup with a balance between the flavor of plum meat and the refreshing sour taste.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, the content of plum meat of soup was set to 2 to 5% by weight, and citric acid was added thereto. When the citric acid content was adjusted to 0.05-0.2% by weight, it was found that the soup was balanced with the flavor of plum meat and the refreshing sour taste. Based on this, the present invention has been completed. That is, the present invention relates to a soup containing plum meat and citric acid, wherein the content of plum meat is 2-5.
It is a soup which is characterized in that the content of citric acid is 0.05 to 0.2% by weight.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The soup of the present invention comprises soy sauce, dashi soup,
Ume meat and citric acid are contained in ordinary soups consisting of sweet sugars, etc.Ume meat is usually made by removing the skin and seeds of dried plum and seasoned plum dried and polished to form a paste. Commercially available, citric acid is an organic acid,
It is a common citric acid used as an acidulant and the like, and one used for food is preferred. In addition, organic acids and acidulants other than citric acid, lactic acid, succinic acid, malic acid,
Acetic acid, tartaric acid, fumaric acid, gluconic acid, etc., but citric acid is the main organic acid contained in plum meat.If combined with plum meat, citric acid gives a refreshing sour taste. It is.

According to the present invention, the content of plum meat is 2 to 5% by weight and the content of citric acid is 0.05 to 0.2% by weight, and the plum meat has a good taste and a refreshing acidity. It is a kind of soup that is well balanced. When the content of plum meat is less than 2% by weight, the flavor of plum meat is weak, and when the content exceeds 5% by weight, it becomes a soup with a strong savory smell of plum meat flavor, and the content of plum meat To 2-5% by weight of plum meat, a good flavor of plum meat can be obtained. However, with plum meat alone, it is difficult to obtain a soup with a good balance between the good flavor of plum meat and a refreshing sour taste, and by including citric acid in an amount of 0.05 to 0.2% by weight, A soup with a good balance between the flavor of this plum meat and the refreshing sourness can be obtained. When the content of citric acid is less than 0.05% by weight, the sour taste is weak, and sometimes the soup becomes odorless with the odor of plum meat. Conversely, if the content of citric acid is more than 0.2% by weight, the soup will have a strong acidity.

As described above, the soup of the present invention having a content of plum meat of 2 to 5% by weight and a content of citric acid of 0.05 to 0.2% by weight can be used without dilution. You can eat somen and so on in a state where the flavor of plum meat and the refreshing acidity are well balanced. Also, rich, for example, 3
When obtaining soups with double or 5 times the concentration, it is sufficient to increase the contents of plum meat and citric acid according to the concentration to prepare thick type soups. If the contents of the plum meat and the citric acid are adjusted to the above-mentioned contents, the soup of the present invention is balanced with good plum meat flavor and refreshing acidity.

[0008] Next, the raw material of the plum-flavored soup of the present invention except for the plum meat and citric acid is a raw material of ordinary soup consisting of soy sauce, dashi juice, sweet seasoning and other seasonings. The soy sauce may be either raw soy sauce or burnt soy sauce, for example, ordinary soy sauce such as concentrated soy sauce, light soy sauce, etc., and these soy sauces are subjected to membrane treatment such as ultrafiltration, microfiltration, etc. Those subjected to desalination treatment and those subjected to decolorization treatment are also used, and one kind or two or more kinds are used.

Dashi juice is used for ordinary soups, and is a crushed fish such as bonito, soda, tuna, saba, horse mackerel, sardine, etc.
It is a normal dashi juice obtained by extracting dried and dried dried mackerel, horse mackerel, etc. with hot water, soy sauce, alcohols, etc., and one or more kinds of soup are used. If necessary, seaweeds such as kelp and mushrooms such as shiitake mushrooms are used.

[0010] The sweet saccharides may be those used in ordinary soups, such as sugar, maltose, fructose, liquid sugar, glucose, starch syrup, dextrin, starch, sorbitol,
Sugar alcohols such as maltitol and the like, and also sweeteners including mirin and alcoholic spirit are preferably used, and if necessary, glycyrrhizin, stevioside,
Sweeteners such as aspartame are also used, and these sweeteners and sweeteners are used alone or in combination of two or more.

If necessary, an extract such as fish and shellfish, protein hydrolyzate, salt and amino acid seasonings such as glycine and sodium glutamate, nucleic acid seasonings such as sodium inosinate and sodium guanylate, and amberjack An umami seasoning such as sodium acid is used, and one or more kinds are used.

The soup of the present invention contains 2 to 5% by weight of plum meat and 0.05 to 0.2% by weight of citric acid in an ordinary soup consisting of soy sauce, dashi juice, sweet sugar and other seasonings. It is obtained by mixing, mixing and sterilizing, for example, heat sterilizing at 80 ° C. for 10 minutes. And the soup of the present invention is used not only for noodle soup for eating "somen" or "soba", but also for "ten soup", etc. It is possible to eat a salad having a refreshing sour taste.

Next, the present invention will be described with reference to examples.

[0014]

EXAMPLES (Bowl of Example 1 and Comparative Examples 1 to 6) A soup mixed with 100 g of deep soy sauce, 550 g of dashi juice obtained by extracting 40 g of dried bonito with 15-fold weight of hot water, 60 g of sugar and 4 g of sodium glutamate, Plum meat and citric acid are added and mixed so that the contents of plum meat and citric acid shown in Table 1 are added, and water is added to make 1,000 g.
Example 1 and Comparative Examples 1 to 6 after heat sterilization for 0 minutes
I got soup.

[0015]

[Table 1]

(Evaluation Test) Example 1 and Comparative Examples 1 to 6
About the soups obtained in "Somen" using each soup
, And a sensory test was conducted by 10 panelists having the discriminating ability on each of the "balance between plum meat flavor and refreshing sourness".

(Evaluation Test Results) (About the soup of Example 1) All 10 panelists evaluated the soup as having a "balance between plum meat flavor and refreshing sourness". (Concerning the soup of Comparative Example 1) All the ten panelists evaluated that the plum meat flavor was weaker than the soup of Example 1. (Comparative Example 2) 9 panelists evaluated that the plum meat flavor was weaker than the soup of Example 1. (About the soup of Comparative Example 3) Nine panelists evaluated that the soup with a refreshing sour taste was weaker than the soup of Example 1. (About the soup of Comparative Example 4) Eight panelists evaluated that the soup was too sour as compared to the soup of Example 1. (About the soup of Comparative Example 5) 9 panelists evaluated that the plum meat had a too strong flavor compared to the soup of Example 1. (About the soup of Comparative Example 6) All 10 panel members evaluated that the plum meat had a too strong flavor compared to the soup of Example 1.

(Example 2) 100 g of deep soy sauce, bonito 40
g, 15 g of hot water, 550 g of dashi juice, 60 g of sugar and 4 g of sodium glutamate mixed with 50 g of plum meat and 0.5 g of citric acid, and the mixture is added. Water is added to make 1,000 g. Heat sterilization at 80 ° C. for 10 minutes was performed to obtain the soup of Example 2. Eating somen using this, 10 panel members with discriminating ability evaluated "balance between plum flavor and refreshing acidity". All 10 panelists evaluated plum flavor and refreshing acidity. It was evaluated as a balanced soup.

(Example 3) 100 g of deep soy sauce, 40 bonito
g, extracted with 15-fold weight hot water, 550 g of dashi juice, 60 g of sugar, 4 g of sodium glutamate, 20 g of plum meat and 2.0 g of citric acid added to the mixture, and water was added to make 1,000 g. The soup of Example 3 was obtained by heat sterilization at 80 ° C. for 10 minutes. Eating somen using this, 10 panel members with discriminating ability evaluated "balance between plum meat flavor and refreshing acidity". All 10 people balanced plum meat flavor and refreshing acidity. We evaluated that it was a soup.

[0020]

According to the present invention, plum meat is added to normal soup
%, Citric acid is contained at 0.05 to 0.2% by weight,
Because it is a well-balanced product of plum flavor and refreshing sourness, eating somen noodles with it will eat somen with a well-balanced flavor of plum meat and refreshing acidity. can do. In addition, even if this is used for a soup, it is possible to obtain a well-balanced plum flavor and acidity. Further, when used in salads as dressings, etc., it is possible to eat salads having a plum flavor and a refreshing sour flavor.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Hikotaka Hashimoto 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation F-term (reference) 4B047 LB09 LE01 LG09 LG38 LG65

Claims (1)

[Claims] 1. A soup containing plum meat and citric acid, wherein the content of plum meat is 2 to 5% by weight and the content of citric acid is 0.05 to 0.2% by weight. A soup that is characteristic.