JP2005261225A - Method for producing ingredient-containing dry soup - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for easily producing ingredient-containing dry soup preservable in normal temperature, having no need of burdensome work when eaten, provided with favorable restitution, and having flavor, color and palate feeling respectively originating from soup. <P>SOLUTION: This method for producing the ingredient-containing dry soup comprises the following process: pushing frozen molded ingredients into a soup base cooled to have thickness so as to expose its surface followed by subjecting the soup base with the ingredients to freeze dry to be preservable in normal temperature to obtain the dry soup having no burdensome work when eaten, good restitution, flavor, color and palate feeling. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention can be stored at room temperature, does not involve troublesome work at the time of eating, has a good restorability, and is a simple soup of dried soup having the original flavor, color and texture of the soup. It relates to a manufacturing method.

  In recent years, the demand for instant dry soup that can be eaten just by pouring hot water has increased significantly due to its simplicity. A typical instant dry soup is a combination of a retort soup base and dried vegetables or a block of these ingredients. Products using retort soup bases can be stored at room temperature, and can maintain the original flavor of soups more than products using powdered soup bases. That's right.

  However, in the product using the retort soup base, it was necessary to wrap the retort soup base and the dried ingredient separately from the viewpoint of preventing taste transfer to the ingredient. For this reason, the consumer needs to mix the soup base and the ingredients at the time of eating, which involves a troublesome work.

  In contrast, the instant miso soup obtained by freezing the plate of the heat-treated miso soup, storing it in a predetermined container, pouring miso soup into the container and freeze-drying the whole container It has been proposed (see Patent Document 1). In addition, an instant soup obtained by cutting the ingredients that have been heated and molded into a plate, and then storing them in a predetermined tray, filling the tray with a seasoning liquid, and freeze-drying the entire tray has been proposed (patent) Reference 2). The instant miso soup and instant soup are both freeze-dried and can be stored at room temperature. In addition, since the ingredients and the soup base are mixed in advance, it is not necessary to mix the ingredients and the soup base when eating.

  However, the instant miso soup and instant soup described in Patent Document 1 and Patent Document 2 are premixed with the ingredients and the soup base, so that the rich taste of the soup base is easily transferred to the ingredients. The flavor of can not be utilized. In addition, since the ingredients are coated with a soup base, the restoration property of the ingredients tends to be poor, and this tendency is remarkable in soups with high viscosity such as corn potage soup. Furthermore, before restoration, the ingredients cannot be seen, and even after pouring hot water, the ingredients remain discolored in soup and are far from the original color. Yes.

On the other hand, Patent Document 3 discloses an invention aimed at solving such a problem. The invention described in Patent Document 3 injects a high-viscosity concentrated seasoning liquid into a tray divided into each meal so that the liquid level is lower than the height of the ingredient block to be introduced later. The invention relates to a method for producing a dried soup containing ingredients, which is prepared by adding a glue block, a thickener or a mixture thereof to a cooked ingredient in advance, and then freeze-drying. is there. According to this invention, since the ingredient is not covered with the soup base, the ingredient can be visually recognized and taste transfer can be prevented.
JP 58-158162 A Japanese Patent Laid-Open No. 06-125746 Japanese Patent Laid-Open No. 08-000232

  However, the invention described in Patent Document 3 uses a paste for freeze molding of ingredients, and a thickener is added to impart viscosity to the concentrated seasoning liquid. It cannot be said that it is possible to make full use of the flavor of. This is contrary to the consumer's real intention in recent years. Furthermore, the thick seasoning liquid which became viscous by addition of a thickener is accompanied by the complicated operation | work which puts and fills the tray divided into each meal, and has the subject on a manufacturing process.

  Therefore, it can be stored at room temperature by a simple manufacturing method, does not involve troublesome work in eating, has a good restorability, and has the original flavor, color tone, and texture of the soup. Soup has not been realized.

  In view of the above problems, the present inventors have conducted extensive research. As a result, dried soup with ingredients that can solve the above problems can be obtained by pressing the frozen ingredients so that their surfaces are exposed and then freeze-drying them into a soup base that has been cooled and made highly viscous. As a result, the present invention has been completed.

  More specifically, the present invention provides the following.

  (1) A method for producing a dried soup containing ingredients mainly composed of ingredients and a soup base, the step of freezing the ingredients and the soup base, and cooling the soup base to increase the viscosity. A cooling step, a pushing step of pushing the tool frozen in the freezing step into the soup base that has been cooled and increased in viscosity in the cooling step so that the surface of the tool is exposed, and a tool frozen in the pushing step A freeze-drying step of freeze-drying the cooled soup base into which the product is pressed, and a method for producing a dried soup containing ingredients.

  (2) It further includes a molding step for molding the tool, and the molding step includes a branch process for performing a branch process on the tool, and an excipient mixing step for mixing an excipient with the tool branch-treated in the branch process. And a hot air drying process in which the hot air drying process is performed until the weight of the tool mixed with the excipient in the excipient mixing process is reduced to 20% or more and 70% or less, and the hot air drying process in the hot air drying process. A method for producing a dried soup with ingredients according to (1), comprising a press molding step of press molding.

  (3) The method for producing dried soup with ingredients according to (1) or (2), wherein the ingredients are vegetables.

  (4) Production of dried soup with ingredients according to any one of (1) to (3), wherein the soup base is miso soup or other Japanese-style soup, corn potage soup or other Western-style soup, Chinese-style soup, or ethnic-style soup Method.

  (5) The method for producing dry soup with ingredients according to any one of (1) to (4), wherein the solid content weight% of the soup base is 2% to 50%.

  (6) The said freezing process WHEREIN: The manufacturing method of the dry soup containing an ingredient in any one of (1) to (5) which freezes the above-mentioned ingredient at -70 ° C or more and -10 ° C or less.

  (7) In the cooling step, the soup base is cooled until the temperature of the soup base becomes −10 ° C. or higher and + 10 ° C. or lower. In the pushing step, the soup base cooled in the cooling step to increase the viscosity is −10 ° C. The method for producing dried soup with ingredients according to any one of (1) to (6), wherein the ingredients frozen in the freezing step are pushed in an atmosphere of + 10 ° C. or lower.

  (8) The method for producing dried soup with ingredients according to any one of (2) to (7), wherein the excipient is a saccharide.

  (9) The method for producing dried soup with ingredients according to any one of (2) to (8), wherein the amount of the excipient mixed is 1% or more and 8% or less of the weight of the ingredients.

  (10) The method for producing dried soup with ingredients according to any one of (2) to (9), wherein in the hot air drying step, hot air drying is performed while twisting the ingredient mixed with the excipient in the excipient mixing step.

  (11) In the press molding step, the tool subjected to the hot air drying process in the hot air drying step is put into a container divided into small units by a frame and press molded, and the tool according to any one of (2) to (10) is contained. A method for producing dried soup.

  (12) Add at least one selected from the group consisting of yeast extract, kombu extract, skipjack extract, sodium glutamate, and nucleic acid seasoning to the miso soup, raw or dried product of rice miso, barley miso or bean miso The method for producing dried soup with ingredients according to any one of (4) to (11).

  (13) At least one selected from the group consisting of whole fat powdered milk, granulated sugar, starch, salt, chicken powder, roasted onion powder, xanthan gum, white pepper, and corn flavor in corn powder soup The method for producing a dried soup with ingredients according to any one of (4) to (11), which is added.

  (14) A dried soup with ingredients produced by the method for producing a dried soup with ingredients according to any one of (1) to (13).

  (15) In the production of dried soup with ingredients mainly composed of ingredients and soup base, the molded ingredients were frozen and pressed into a soup base that had been precooled and thickened so that the surface of the ingredients was exposed. Then, the method of suppressing the taste transfer to the said tool by freeze-drying.

  (16) In the production of dried soup containing ingredients mainly composed of ingredients and soup base, the molded ingredients were frozen and pressed into a soup base that had been precooled and thickened so that the surface of the ingredients was exposed. Thereafter, freeze-drying to impart good restorability to the utensils and soup base.

  (17) In the production of dried soup with ingredients mainly composed of ingredients and soup base, the molded ingredients were frozen and pressed into a soup base that had been precooled and thickened so that the surface of the ingredients was exposed. Then, the method of obtaining the dry soup with a tool which can be visually recognized by freeze-drying, without the surface of the said tool being coat | covered with a soup base.

  The present invention is to appropriately cut, cooked utensils, or utensils obtained by molding these utensils in the molding process, freeze in the freezing process, and separately cool the soup base in the cooling process to increase the viscosity, and then cool it. The invention relates to a dried soup containing ingredients manufactured through a pushing process of pushing frozen ingredients into a soup base having a high viscosity, and a freeze drying process of freeze-drying a cooled soup base containing the frozen ingredients. Hereinafter, each process will be described in detail.

<Molding process>
The method for producing dried soup with ingredients according to the present invention may include a molding step of molding the ingredients. The molding process performed in this molding process includes a general molding process performed using a molding container or the like, and is not particularly limited. A preferable example includes a molding process including a press molding process in which an excipient is mixed with a tool subjected to a branch treatment and subjected to hot air drying, followed by press molding. By applying this press molding to the ingredients, it is possible to provide a dried soup containing a large amount of ingredients that maintain the original flavor, color tone, and texture of the ingredients and have good restorability.

  More specifically, after the ingredients are brunched to be eaten, the excipients are mixed. The excipient is preferably a saccharide, but is appropriately selected depending on the type of ingredient. A preferable mixing amount of the excipient is 1% or more and 8% or less of the weight of the tool, and more preferably 1% or more and 6% or less. However, even if the mixing amount of the excipient is 1% or less or 8% or more of the weight of the ingredient, it should be interpreted as equivalent as long as the same effect as the present invention is obtained.

  Next, the tool mixed with the excipient is subjected to hot air drying. Hot air drying is stopped before some of the free moisture remains in the tissue of the device, i.e. before irreversible changes in the tissue occur. Specifically, hot air drying is performed until the weight of the tool is preferably reduced to 20% to 70%, more preferably 20% to 40%. However, even if the weight of the tool is reduced to 20% or less or only 70% or more, it should be interpreted as an equivalent as long as the effect equivalent to the present invention is obtained. is there. The hot air drying may be performed while twisting the tool. By drying the hot air while twisting the tool, drying is promoted, and the tool is wound and imparted with a good restorability.

  Next, a press molding process is performed on the hot air dried tool. This press molding process is performed based on a new technical idea of “providing foldability by drying” in the production of dry foods. Specifically, the hot air dried tool is placed in a predetermined container divided into small units by a frame, and then a pressing process is performed. For example, when a tool is put in a molding container having a size of 30 mm × 30 mm and a depth of 20 mm, it is preferable to press mold by applying a pressure of 0.5 kg to 5.0 kg per square. However, even if the pressure is 0.5 kg or less or 5.0 kg or more, it should be interpreted as an equivalent as long as the same effect as the present invention is obtained. The hot air-dried tool to be used for the press molding is viscous because the excipient dissolves in some remaining free water and becomes viscous. Moreover, since it has considerable flexibility, it can sufficiently withstand the press molding process and maintain the molded state.

<Freezing process>
Next, in the freezing step, the tool that has been appropriately cut and cooked or the tool molded in the molding process is frozen. Specifically, it is preferable to freeze these tools at −70 ° C. or more and −10 ° C. or less. More preferably, it is -30 degreeC or more and -10 degreeC or less. However, even when the temperature is −70 ° C. or lower or −10 ° C. or higher, the tool can be frozen and should be interpreted as an equivalent as long as the effect equivalent to the present invention is exhibited. In addition, the tool frozen by this freezing process is once removed from a molding container etc. in a frozen state, and stored at -20 ° C. or lower so as not to melt.

<Cooling process>
The method for producing dried soup with ingredients according to the present invention includes a cooling step of preparing a soup base and cooling the soup base to increase the viscosity. The soup base may be miso soup or other Japanese-style soup, corn potage soup or other Western-style soup, Chinese-style soup, or ethnic-style soup. The soup base used in the present invention is a thick soup of 20 servings or more and 50 ml or less, and the soup base preferably has a solid weight percentage of 2% or more and 50% or less. It is preferable to fill this soup base into a container having a volume twice to four times that of a molding container used for press molding or the like. The cooling temperature of the soup base is a temperature that does not lead to freezing and is adjusted according to the type of the soup base. Even if it is -10 ° C or lower or + 10 ° C or higher, the same effect as the present invention is achieved. Should be interpreted as equivalent. By this cooling step, the soup base is cooled to increase the viscosity, and is supplied to the next pushing step.

<Indentation process>
The present invention further includes a pushing step of pushing the tool frozen in the freezing process into the soup base that has been cooled and increased in viscosity in the cooling process so that the surface of the tool is exposed. More specifically, in this pushing step, the frozen tool is pushed into a soup base that has been cooled to −10 ° C. or higher and + 10 ° C. or lower to increase the viscosity in an atmosphere of −10 ° C. or higher and + 10 ° C. or lower. However, even in an atmosphere of −10 ° C. or lower or in an atmosphere of + 10 ° C. or higher, it should be interpreted as an equivalent as long as the same effect as that of the present invention is exhibited. In addition, it is preferable that the position of the pushing tool is a substantially center part of the soup base.

  In this pushing step, the soup base in the molded container is in a cooled state and has not reached the frozen state, so it is possible to push the frozen material into the soup base in the container. In addition, the soup base in a molded container, which has a high viscosity under low temperature conditions, does not overflow from the container even when the frozen state is pushed in, and melts by pushing the ingredients under low temperature conditions. You can avoid that. Therefore, the soup base in the molded container does not penetrate into the ingredients and can effectively prevent taste transfer.

<Freeze drying process>
The present invention finally includes a freeze-drying step of freeze-drying the soup base into which the frozen utensils have been pushed. In order to sufficiently freeze the soup base at the time of freeze-drying, it may be required from a relatively high temperature to a considerably low temperature depending on the type of soup base, and the freezing conditions are appropriately adjusted depending on the type of soup base. For example, taking into account the recovery of the soup base after drying, perform the first stage of freezing at a relatively high temperature of −10 ° C. and then the second stage of freezing at a relatively low temperature of −40 ° C. You can also.

  The vacuum condition for freeze-drying is preferably 100 Pa or less, more preferably 70 Pa or less. The maximum temperature of the dried soup with ingredients during lyophilization is set to 50 ° C. The soup base used in the present invention is 4 to 6 times thicker than at the time of eating and shrinks in the freeze-drying process, so the utensils are firmly fixed to the soup base by the shrinking action, and the utensils fall off. There is no.

  The dried soup with ingredients produced through the processes as described above has the surface of the ingredients exposed so that consumers can visually recognize the ingredients. Since the dried soup with ingredients according to the present invention has been freeze-dried, it can be stored at room temperature. In addition, since the chance of contact between the ingredient and the soup base is less in comparison with the conventional production method, taste transfer to the ingredient is suppressed. In addition, the ingredient is located in the approximate center of the soup base, and when hot water is injected, the ingredient is restored first. Therefore, during restoration, the rich soup-based taste hardly shifts to the ingredient, and the original flavor of the ingredient can be tasted. Even with a slightly viscous soup base such as corn potage soup, the ingredients can be quickly restored. Furthermore, in the case of using a press-molded tool, it is possible to obtain a dry soup that has a more excellent flavor, color tone, and texture, and that contains a large amount of more restorable tools. it can.

  According to the present invention, it can be stored at room temperature by a simple manufacturing method, does not involve troublesome work at the time of eating, has a good restoration property, and has the original flavor, color, and food of soup. A dry soup with a feeling can be obtained.

  Hereinafter, examples of the present invention will be described. However, this example only describes what was specifically performed in accordance with the present invention. Is not limited to this.

<Example 1>
[Production of tools]
About 5.0 kg of fresh cabbage, the outer skin part, the core part, and the leaf vein part and other non-edible parts having a width of 15 mm or more were removed to obtain 3.5 kg of usable cabbage. Next, the cabbage was washed, cut into a size of 25 mm × 30 mm, and boiled in boiling water for 120 seconds. After boiling, the mixture was cooled to 20 ° C. or lower with cold water, and dehydrated for 2 minutes using a centrifugal dehydrator to obtain 3.1 kg of cabbage. To this cabbage, 155 g of lactose corresponding to 5% of the weight of cabbage and 155 g of glucose were mixed and stirred, and allowed to stand for 40 minutes. Then, 50 kg / m ^{2 was} loaded on the hot air dryer and dried with hot air at 70 ° C. for about 80 minutes to obtain a semi-dried cabbage having a weight reduced to 2.4 kg.

As with the above cabbage, about 9.0 kg of fresh broccoli, after removing the discolored flower buds and other non-edible parts, cut at about 1.5 cm below the flower buds and use 4.1 kg. I got broccoli. The broccoli was washed, boiled in boiling water for 120 seconds, and cooled to 20 ° C. or lower with cold water. After cooling, dehydration was performed for 1 minute using a centrifugal dehydrator to obtain 3.8 kg of broccoli. To this broccoli, 76 g of lactose corresponding to 2% of the weight of broccoli and 76 g of glucose were mixed and stirred, and allowed to stand for 40 minutes. Then, 50 kg / m ^{2 was} loaded on a hot air dryer, and hot air was dried with hot air at 70 ° C. for about 80 minutes to obtain a semi-dried broccoli whose weight was reduced to 2.4 kg.

  Next, 2.4 kg of cabbage in a semi-dried state, 2.4 kg of broccoli in a semi-dry state, and 135 g of dry wakame with relatively good restability in a 5 mm chip state were mixed, and this mixture was mixed in a size of 30 mm × 30 mm, deep. A mold tray with a thickness of 20 mm was filled with 18.5 g per square. A weight was applied so that 2 kg of pressure was applied per square, and the plate was allowed to stand for 2 minutes. Then, the weight was removed and the sample was subjected to freezing in a freezer at −30 ° C. or lower.

[Preparation of miso soup base]
To 3.5 kg of Shinshu red miso, 1.3 times the amount of water was added and mixed. As a seasoning, yeast extract, kombu extract, bonito extract, sodium glutamate, and nucleic acid seasoning were added and mixed to obtain approximately 8.0 kg of miso soup base. The miso soup base was filled in a mold tray having a size of 70 mm × 50 mm and a depth of 20 mm at a rate of about 30 g per square, and cooled in a freezer at −6 ° C., a temperature at which the miso soup base did not freeze.

[Preparation of dried miso soup]
The ingredient which was a mixture of cabbage / broccoli / seaweed, which was frozen and blocked, was pushed into the approximate center of the miso soup base which had been cooled and thickened, and immediately re-frozen in a freezer at −30 ° C. or lower. After confirming that the miso soup base was frozen, it was subjected to lyophilization under vacuum conditions of 80 Pa. In this freeze-drying process, the maximum temperature of the product was set to 45 ° C.

  A perspective view of the dried miso soup obtained in Example 1 is shown in FIG. The dried miso soup 1 obtained in Example 1 had a moisture content of 2.2% and an average weight per square of 11.0 g. When about 180 ml of hot water was poured into this dried miso soup 1, it was restored to a state where it could be eaten in less than 2 minutes. Moreover, compared with the conventional product, 2 to 3 times the amount of ingredient was included. As a result of tasting and evaluating the dried miso soup 1, it was confirmed that it was superior to the conventional product in any of flavor, color tone, and texture.

<Example 2>
[Production of tools]
About 5.0 kg of fresh cabbage, the outer skin part, the core part, and the leaf vein part and other non-edible parts having a width of 15 mm or more were removed to obtain 3.5 kg of usable cabbage. The cabbage was washed, cut into a size of 25 mm × 30 mm, and boiled for 140 seconds in boiling water. After boiling, the mixture was cooled to 20 ° C. or lower with cold water, and then dehydrated for 2 minutes using a centrifugal dehydrator to obtain 3.0 kg of cabbage. To this cabbage, 150 g of lactose corresponding to 5% of the weight of cabbage and 150 g of glucose were mixed and stirred, and allowed to stand for 40 minutes. Then, 50 kg / m ^{2 was} loaded on the hot air dryer, and hot air was dried with hot air at 70 ° C. for about 70 minutes to obtain a semi-dried cabbage having a weight reduced to about 2.5 kg.

As with the above cabbage, about 9.0 kg of fresh broccoli, after removing discolored flower buds and other non-edible parts, cut at approximately 1.5 cm below the flower buds to obtain 4.0 kg broccoli. It was. The broccoli was washed, boiled in boiling water for 140 seconds, and cooled to 20 ° C. or lower with cold water. Thereafter, dehydration was performed for 1 minute using a centrifugal dehydrator to obtain 3.6 kg of broccoli. To this broccoli, 72 g of lactose corresponding to 2% of the weight of broccoli and 72 g of glucose were mixed and stirred, and allowed to stand for 40 minutes. Then, 50 kg / m ^{2 was} loaded on a hot air dryer, and hot air was dried with hot air at 70 ° C. for about 70 minutes to obtain a semi-dried broccoli with a weight reduced to about 2.6 kg.

  Next, 2.5 kg of semi-dried cabbage and 2.5 kg of semi-dried broccoli were mixed, and about 18 g per square was filled in a mold tray having a size of 30 mm × 30 mm and a depth of 20 mm. After putting a weight stone so that a pressure of 2 kg per square was applied, it was allowed to stand for 2 minutes, then the weight stone was removed, and it was subjected to freezing in a freezer at −30 ° C. or lower.

[Preparation of corn potage soup base]
Corn Potage Soup Base 2 with 1.5kg corn powder as base, whole milk powder, granulated sugar, starch, salt, chicken powder, roasted onion powder, xanthan gum, white pepper and corn flavor 4 kg was obtained. Next, 9.0 kg of water was added to the corn potage soup base and mixed to obtain approximately 11.4 kg of corn potage soup base. After filling this corn potage soup base into a mold tray with a size of 70 mm x 50 mm and a depth of 20 mm at a rate of about 42 g per square, the corn potage soup base is at a temperature of -5 ° C where the corn potage soup base does not reach a frozen state. Cooled down.

[Preparation of dried corn potage soup]
After confirming that the corn potage soup base has cooled sufficiently, remove it from the freezer, and push the frozen cabbage / broccoli mixture that is in the blocked state into the approximate center of the corn potage soup base, immediately below -30 ° C. Freeze again in the freezer. After confirming that the corn potage soup base was frozen, it was subjected to lyophilization under vacuum conditions of 80 Pa. In this freeze-drying process, the maximum temperature of the product was set to 45 ° C.

  A perspective view of the dried corn potage soup obtained in Example 2 is shown in FIG. The dried corn potage soup 2 obtained in Example 2 had a moisture content of 1.8% and an average weight per square of 13.0 g. When 160 ml of hot water was poured into this dried corn potage soup 2, it was restored to a state where it could be eaten in less than 2 minutes. Moreover, compared with the conventional product, 2 to 3 times the amount of ingredient was included. As a result of tasting and evaluating this dried corn potage soup 2, it was confirmed that it was superior to the conventional product in any of flavor, color tone and texture.

<Example 3>
[Production of tools]
Tofu prepared for freeze-drying with soymilk, starch, and magnesium chloride, a tofu coagulant, is cut into a size of 7 mm × 8 mm × 10 mm and placed in a mold tray of 30 mm × 30 mm and 20 mm in depth. 10g per mass was filled and frozen in a -20 ° C freezer. After freezing, it was removed from the mold tray so as not to melt and stored in a freezer at −30 ° C.

[Preparation of miso soup base]
To 3.5 kg of Shinshu red miso, 1.3 times the amount of water is added and mixed, and yeast extract, kombu extract, skipjack extract, sodium glutamate, and nucleic acid seasoning are added and mixed as seasonings, Approximately 8.0 kg of miso soup base was obtained. The miso soup base was filled in a mold tray having a size of 70 mm × 50 mm and a depth of 20 mm at a rate of about 30 g per square, and cooled in a freezer at −6 ° C., a temperature at which the miso soup base did not freeze.

[Preparation of dried miso soup]
After confirming that the miso soup base has been sufficiently cooled, take it out of the freezer, and freeze the tofu that is in a blocked state, and push it into the approximate center of the miso soup base that has been cooled and increased in viscosity, and immediately below -30 ° C It was subjected to refreezing in a freezer. After confirming that the miso soup base was frozen, it was subjected to lyophilization under vacuum conditions of 80 Pa. In this freeze-drying process, the maximum temperature of the product was set to 45 ° C.

  A perspective view of the dried miso soup obtained in Example 3 is shown in FIG. The dried miso soup 3 obtained in Example 3 had a moisture content of 1.6% and an average weight per square of 8.7 g. When about 180 ml of hot water was poured into this dry miso soup 3, it was restored to a state where it could be eaten in less than 1 minute. As a result of tasting and evaluating this dried miso soup 3, it was confirmed that it was superior to conventional products in all of flavor, color tone and texture.

<Example 4>
A dried miso soup 4 was prepared in the same manner as in Example 3 except that a tool obtained by individually freezing tofu cut into a size of 7 mm × 8 mm × 10 mm was used. A perspective view of the dried miso soup obtained in Example 4 is shown in FIG. When about 180 ml of hot water was poured into the dried miso soup 4 obtained in Example 4, it was restored to a state where it could be eaten in less than 1 minute. As a result of tasting and evaluating this dried miso soup 4, it was confirmed that it was superior to the conventional product in any of flavor, color tone, and texture.

1 is a perspective view of a dry miso soup according to Example 1. FIG. It is a perspective view of the dry corn potage soup which concerns on Example 2. FIG. It is a perspective view of the dry miso soup which concerns on Example 3. FIG. It is a perspective view of the dry miso soup which concerns on Example 4. FIG.

Explanation of symbols

1, 3, 4 Dried miso soup 2 Dried corn potage soup

Claims (17)

A method for producing a dried soup containing ingredients mainly comprising ingredients and a soup base,
A freezing step of freezing the tool;
A cooling step of producing the soup base and cooling the soup base to increase the viscosity;
Pushing the tool frozen in the freezing process into the soup base that has been cooled and increased in viscosity in the cooling process so that the surface of the tool is exposed; and
A freeze-drying step of freeze-drying the cooled soup base into which the frozen ingredients have been pushed in the pushing step. Further comprising a molding step of molding the tool,
The molding process includes a branch process for performing a branch process on the tool,
An excipient mixing step in which an excipient is mixed in the branch-treated tool in the branching step;
A hot air drying step of performing a hot air drying process until the weight of the ingredient mixed with the excipient in the excipient mixing step is reduced to 20% or more and 70% or less;
A method for producing a dried soup with ingredients according to claim 1, further comprising: a pressure molding step of pressing and molding the hot air drying process in the hot air drying step.   The method for producing dried soup with ingredients according to claim 1 or 2, wherein the ingredients are vegetables.   The method for producing dried soup with ingredients according to any one of claims 1 to 3, wherein the soup base is miso soup or other Japanese-style soup, corn potage soup or other Western-style soup, Chinese-style soup, or ethnic-style soup.   The method for producing dry soup with ingredients according to any one of claims 1 to 4, wherein the soup base has a solid content% by weight of 2% to 50%.   In the said freezing process, the said ingredient is frozen at -70 degreeC or more and -10 degrees C or less, The manufacturing method of the dry soup containing an ingredient | tool in any one of Claim 1 to 5. In the cooling step, the soup base is cooled until the temperature of the soup base becomes −10 ° C. or higher and + 10 ° C. or lower,
The said pushing process pushes the tool frozen in the said freezing process into the soup base cooled and high-viscosity in the said cooling process in the atmosphere of -10 degreeC or more +10 degrees C or less. A method for producing dry soup with ingredients.   The method for producing dried soup with ingredients according to any one of claims 2 to 7, wherein the excipient is a saccharide.   The method for producing dry soup with ingredients according to any one of claims 2 to 8, wherein the amount of the excipient mixed is 1% or more and 8% or less of the weight of the ingredients.   The method for producing dried soup with ingredients according to any one of claims 2 to 9, wherein in the hot air drying step, hot air drying is performed while twisting the ingredient mixed with the excipient in the excipient mixing step.   The method for producing dried soup with ingredients according to any one of claims 2 to 10, wherein, in the press molding step, the ingredients subjected to the hot air drying process in the hot air drying step are put into a container divided into small units by a frame and press molded. .   The miso soup is obtained by adding at least one selected from the group consisting of yeast extract, kombu extract, skipjack extract, sodium glutamate, and nucleic acid seasoning to a raw or dried product of rice miso, barley miso or bean miso The manufacturing method of the dry soup with an ingredient | tool in any one of Claim 4 to 11.   The corn potage soup prepared by adding corn powder to at least one selected from the group consisting of whole milk powder, granulated sugar, starch, salt, chicken powder, roasted onion powder, xanthan gum, white pepper, and corn flavor A method for producing a dried soup with ingredients according to any one of claims 4 to 11.   A dry soup with ingredients produced by the method for producing a dry soup with ingredients according to any one of claims 1 to 13.   In the production of dried soup with ingredients mainly composed of ingredients and soup base, freeze the molded ingredients and freeze them after pressing them into a soup base that has been cooled and thickened in advance so that the surface of the ingredients is exposed. The method of suppressing the taste transfer to the said tool by drying.   In the production of dried soup with ingredients mainly composed of ingredients and soup base, freeze the molded ingredients and freeze them after pressing them into a soup base that has been cooled and thickened in advance so that the surface of the ingredients is exposed. A method of imparting good restorability to the ingredient and soup base by drying.   In the production of dried soup with ingredients mainly composed of ingredients and soup base, freeze the molded ingredients and freeze them after pressing them into a soup base that has been cooled and thickened in advance so that the surface of the ingredients is exposed. A method of obtaining dried soup with ingredients that can be visually recognized without being covered with a soup base by drying.

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