JP2006262780A - Method for producing seasoned ingredient-containing dry soup rice gruel - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing seasoned ingredient-containing dry soup rice gruel having good appearance, excellent in reconstituting properties so as to be easily reconstituted in a short time only by pouring boiling water. <P>SOLUTION: The method for producing seasoned ingredient-containing dry soup rice gruel comprises the following process: putting rice in heated water; continuously heating the rice to make rice gruel; adding water to the rice gruel; seasoning the rice gruel with seasoning/spice or the like; putting ingredients in the seasoned rice gruel to obtain seasoned soup rice gruel; pouring the seasoned soup rice gruel into a prescribed container; and freezing and drying the soup rice gruel after a freezing process. By the method, seasoned ingredient-containing dry soup rice gruel is produced. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a method for producing a seasoned ingredient-containing dried soup koji that includes ingredients and is eaten as a seasoned soup, and relates to a method for producing a seasoned ingredient-containing dried soup koji that is excellent in restoration properties.
More specifically, the present invention relates to a dried soup bowl with seasoning ingredients for a new concept product that includes seasoned vegetables and other ingredients and rice is also eaten as a kind of ingredient. Concerning a method for producing dried soup bowls with seasoning ingredients that can be stored without impairing the colors of various ingredients used, green vegetables, etc., and can be easily restored in a short time by simply pouring hot water It is.

With the recent expansion of the market for instant foods, there is a relatively high demand for low-calorie foods that are health-oriented.
Thus, products such as retort products are sold that are made of salmon alone or are lightly salted.
However, 80 to 90% of the contents of such retort products are moisture, which requires considerable labor for transportation, and it is difficult for consumers to purchase many at once and is inconvenient. there were.

For this reason, dry products have been developed that remove moisture and restore quickly when used.
At that time, it is often the case that a single-use product that is easy to use is manufactured. A predetermined amount is poured into a container or mold tray of the required internal volume according to the internal volume and frozen, and then lyophilized. And get a dry product.
Among them, it is said that super slow freezing has a great influence on the restoration of dried products in the product of cocoon alone, but it touches on dried products with seasoning and ingredients. There was no.
There are many things that describe the existence of rice grains that are characteristic of the image of rice cakes, but without considering the viscosity and sticking to the presence of rice grains, rice is in the same line as other ingredients. Until now, there has been no attempt to eat in the soup state considered as one of the ingredients.

For example, Patent Document 1 proposes a method for producing a freeze-dried koji.
This patent document 1 relates to rice bran alone, and adopts slow freezing and freeze-drying to produce a dried product in a state where rice grains remain, and is said to have good restoration properties.
However, this Patent Document 1 is only touched to the extent that it is included with ingredients, and there is no specific description, and in particular, the freezing temperature is lowered and the physical properties are reduced. There is no mention of changing seasoned salmon.

Next, Patent Document 2 discloses a method for producing an instant dry koji.
In this patent document 2, it is said that a cocoon is made with water or soup, and it is freeze-dried by employing slow freezing to obtain a dry product with good restoration.
However, there is no mention of the input of ingredients at all.

Further, Patent Document 3 proposes a solid instant bowl.
This Patent Document 3 is such that freeze-dried rice cake and ingredients used for it are freeze-dried and packaged together as a product, and seasoned with rice cake. There is no idea of mixing cocoons and ingredients and freeze-drying.

In general, when products that contain a large amount of starch and are gelatinized when cooked are subjected to freeze-drying, slow freezing is adopted, and the ice crystals formed in the process are enlarged to freeze-dry. For those who are engaged in the production of freeze-dried foods, it is a method that is usually adopted for trying to improve the restoration of dried products, but the detailed method is the characteristics of each product It is common to use a different method.
As for rice bran using a single ingredient containing rice grains, most of the ingredients released from the rice during the heating process are starchy, and the ingredients are pasty. Since such ridges do not contain solutes with low molecular weight components, freezing under relatively high temperature conditions over a sufficient period of time can form large ice crystals. As a result of the subsequent freeze-drying, large ice crystal traces remain as large voids, so that a dry product that can easily penetrate moisture upon restoration can be obtained.
However, the three types of patent documents do not mention the seasoned rice cake at all.

  Moreover, even if the methods described in the above three types of patent documents are simply applied to the seasoned dried rice cake containing ingredients, the seasoning can be easily restored in a short time by simply pouring hot water and eaten deliciously. It is not possible to produce dried soup cake with ingredients.

That is, in order to obtain a dry product with a limited volume as a normal soup cake with a seasoning, a soup cake with a deeper flavor than the eating state is required. For seasoning, seasonings and various extracts containing components having a relatively low molecular weight such as salt, soy sauce, saccharides and amino acids are used. In addition, when several types of seasonings and extracts are used, the concentration is several times that of a plain or lightly salty koji.
As a result, in producing such seasoned dried soup koji, compared to rice koji alone, the whole product has a clear freezing point depression, and when the slow freezing process of the conventional method is applied In the freezing step, the solute mainly composed of seasonings is locally separated and concentrated, or the freezing point of the whole candy is lowered.
Therefore, there is a part of the state that cannot be kept frozen, and when the part is directly transferred to the freeze-drying process, the part causes a foaming phenomenon locally, or the ratio of the part of the evaporative drying that is not sufficiently sublimated As a result, the resulting dried product cannot obtain the desired appearance, and has a great influence on characteristics such as resilience at the time of pouring hot water during eating. Therefore, there was a demand for a solution.

Japanese Patent No. 2554010 JP-A-9-65884 JP 7-87909 A

  The present invention eliminates the above-mentioned conventional problems, and in the method for producing a dried soup bowl with seasoning ingredients that includes ingredients and is eaten as a seasoned soup, it is colorful and has excellent resilience. It is an object of the present invention to provide a method for producing a dried soup cake containing seasoning ingredients that can be easily restored in a short time just by pouring.

  As a result of intensive research to solve the above problems, the inventors of the present invention, in a method for producing a dried product of soup koji seasoned with ingredients, first manufactured koji, and various seasonings for seasoning After adding and mixing various kinds of ingredients and extracts, and adding and mixing various ingredients that have been pretreated according to each ingredient, weighed and poured into a small container, then The freeze process is divided into three stages and then freeze-dried to find that a desired dried product with good color and good restoration can be obtained, and the present invention has been completed based on this finding. It was.

That is, in the present invention according to claim 1, rice is added to heated water, heating is continued to make rice cake, water is further added thereto, seasoned with seasonings and spices, and ingredients are added. A seasoned soup cake is obtained, then poured into a predetermined container, freeze-dried after a freezing step, and a method for producing a dried soup cake containing seasoning ingredients is provided.
Next, in the present invention according to claim 2, in the freezing step, the soup cake with seasoning ingredients injected into a predetermined container is first placed under a temperature condition of -1 ° C to -4 ° C, and then -10 ° C. It is transferred to a temperature condition of -15 ° C, freezing proceeds, and the remaining moisture is sufficiently frozen under a temperature condition of -30 ° C or lower, and then freeze-dried. The present invention provides a method for producing a dried soup cake containing seasoning ingredients.
Furthermore, this invention which concerns on Claim 3 provides the dried soup cake containing seasoning ingredients manufactured by the method of Claim 1 or 2.

According to the present invention, in the method for producing a dried soup bowl with seasoning ingredients to eat as a seasoned soup including ingredients, the seasoning is excellent in restorability and can be easily restored in a short time just by pouring hot water A dried soup cake containing ingredients and a method for producing the same are provided.
In addition, when eating, the restoration is smooth, the taste balance is good, there is no change in discoloration, fading, etc. of ingredients, and the quality is good.
Furthermore, according to the present invention, a dry soup bowl containing seasoning ingredients with good moldability and color and a method for producing the same are provided.

Hereinafter, the present invention will be described in detail.
First, the present invention according to claim 1 will be described in detail.
The present invention according to claim 1 relates to a method for producing a seasoned ingredient-containing dried soup koji, adding rice to heated water, continuously heating to make koji, adding water to it, and seasonings and spices It is characterized in that it is seasoned, and the ingredients are added to obtain a seasoned soup bowl containing the ingredients, which is then poured into a predetermined container, subjected to a freezing step and freeze-dried.

In this invention which concerns on Claim 1, rice is first thrown into the heated water, a heating is continued and a rice bran is made.
About how to make such a cocoon, what is necessary is just to follow a conventional method.
The rice used in the present invention according to claim 1 is usually a short-grained rice, preferably a polished rice of a short-grained glutinous rice, but is not limited thereto, and if necessary, in advance Pretreated brown rice or the like can also be used.
In the present invention according to claim 1, when the rice is put into the heated water, the above-described rice is washed in advance, but non-washed rice can be used instead of the washed rice.
After washing the rice, it is immersed in water and then thoroughly drained. The immersion treatment in water is preferably performed by immersing rice in water at about 15 to 25 ° C. for about 20 to 60 minutes.

The rice pretreated in this way is poured into heated water, and heating is continued to make rice cake.
It is preferable to add an antioxidant such as vitamin E in advance to the water at this time.
The amount of water used varies depending on the degree of softness of the soot to be created, and it is difficult to determine uniquely. For example, when creating a five-fold rice bran, ten times as much water as rice, when creating a seven-part rice, seven times as much water as rice, and when creating a whole rice cake, five times as much rice Of water, respectively.
In the step of producing the koji, when the water temperature reaches 60 ° C. or higher, the rice previously pretreated as described above is added thereto.
After the addition, continue heating and make firewood. When the total temperature reaches about 95 ° C., heating is performed for about 15 to 25 minutes, preferably slowly stirring from that point.
A cocoon is made in this way. Usually, heating is once stopped at this point.

Water is further added to the koji obtained in this way, seasoned with seasonings and spices, and ingredients are added.
In addition, the addition of water, seasoning with seasonings and spices, and the addition of ingredients may be performed in any order, the order is not particularly limited, but to prevent fading of colors such as vegetables These are preferably added last.

The addition of water has the meaning of replenishing the water evaporated during the production of the koji, and the maintenance of a moisture ratio suitable for the dried soup koji with seasoning ingredients having excellent restorability.
It is difficult to uniquely determine the amount of water added at this time.
In general, water is added, seasoned with seasonings and spices, and the amount of water added so that the sugar content (Brix) is around 10 ° is added to the koji after adding ingredients. Is not to be done.
For example, in a normal 5-minute koji production process, first, the ratio of rice and water in which an antioxidant (such as vitamin E) is dispersed in advance is set to about 1:10, and the water is heated. Can be added to make a soot, and then 30 to 60% of the total mass of water can be poured and heated to make a more relaxed soot.

Examples of seasonings and spices for seasoning include salt, soy sauce, sugar, miso, sodium glutamate, sodium inosinate, various extracts (vegetable extract, bonito extract, yeast extract, etc.), sesame oil, ginger powder, wasabi powder, and so on. Examples include mash powder, hawk claws, pepper, and sesame.
For some seasonings and spices, workability is better when dissolved or dispersed in a predetermined amount of water in advance.

Various ingredients can be used depending on the type of soup bowl. Specifically, for example, vegetables such as spinach, chinskin, green onions and trefoil; potatoes such as potato and sweet potato; corn; beans such as soybeans, red beans, chickpeas and lentils; vermicelli; konnyaku; shiitake mushrooms Seaweeds such as seaweed, kombu, mozuku, and Amakusa; shellfish such as scallops, swordfish, clams; small fish such as shirasu and octopus; And so on.
These ingredients are pretreated according to each ingredient as necessary.

  In this way, in the present invention according to claim 1, the koji is first manufactured, and various seasonings and spices for seasoning are added and mixed, and further, pretreatment suitable for each ingredient is performed. Various ingredients are added and mixed to produce a soup bowl with seasoning ingredients.

Next, this is poured into a predetermined container, and after freeze processing, freeze-dried.
That is, the soup cake containing the seasoning ingredients obtained as described above is poured into a predetermined container, freeze-dried after undergoing a freezing step.
For example, a predetermined amount of soup koji seasoned with seasonings and spices, poured into a small-frame container, frozen in a freezer, and then freeze-dried to dry the block Product (soup cake with dried seasoning ingredients) can be obtained.
In particular, after the soup cake with seasoning ingredients obtained as described above is weighed and poured into a container of a predetermined small frame, the subsequent freezing step is performed in three stages as described in claim 2. From the lyophilized product, it is possible to obtain a dried product (soup cake with a dried seasoning ingredient) having a desired color and a good restorability.

  In the present invention according to claim 2, as the freezing step, the soup cake containing seasoning ingredients injected into a predetermined container is first placed under a temperature condition of -1 ° C to -4 ° C (first stage), and then- Transfer to a temperature condition of 10 ° C. to −15 ° C. to allow freezing to proceed (second stage). Further, under the temperature condition of −30 ° C. or lower, the remaining moisture is sufficiently frozen (third stage). 2. The method for producing a dried soup cake containing seasoning ingredients according to claim 1, wherein the freeze-dried product is used.

  Before starting the freezing process, the soup cake with seasoning ingredients is poured into a predetermined container in advance, and the surface of the soup cake with seasoning ingredients injected into the predetermined container is a thin sheet like a polyethylene sheet. And subject it to the first stage of the freezing process.

In the first stage of the freezing process, the soup cake with seasoning ingredients is poured into a predetermined container and the surface thereof is covered with a thin sheet-like material such as a polyethylene sheet. The temperature is set to −4 ° C., preferably −2 ° C. to −3 ° C.
Thus, in the first stage of the freezing process, the soup cake containing the seasoning ingredients, which is poured into a predetermined container and covered with a thin sheet-like material such as a polyethylene sheet, is heated at a relatively high temperature in a refrigerator or the like. Since it is placed under the temperature condition of −1 ° C. to −4 ° C., everything does not reach freezing, so to speak, it can be said to be a stage for preparing for the next freezing step smoothly.

It takes a considerable amount of time for the soup bowl containing seasoning ingredients, which is poured into a predetermined container and covered with a thin sheet-like material such as a polyethylene sheet, to reach equilibrium in the above-mentioned temperature condition chamber. The operation of covering the surface with a thin sheet-like material such as a polyethylene sheet has an effect of preventing the surface from contracting due to the evaporation of moisture from the surface in the cabinet.
In the first stage of this freezing process, most of the moisture is formed as the core of ice crystals, and some of them are only ice crystals, but all of them are not frozen and locally It seems that there is a part in a supercooled state, and it appears to have a loose sherbet shape as a whole, so that it seems to maintain an equilibrium state. At this stage, even if ice crystals are locally generated, the viscosity of the cocoon is considered to inhibit the movement of the solute, and the movement of the solute used for seasoning has not been observed yet.

  The time for performing the first stage of this freezing process is, in short, poured into a predetermined container, and the soup cake with seasoning ingredients covered with a thin sheet-like material such as a polyethylene sheet is heated at a relatively high temperature − By placing it under a temperature condition of 1 ° C. to −4 ° C., ice crystals are locally generated in the soup bowl with seasoning ingredients, and it becomes a loose sherbet shape, but generally 5 hours or more, About 5 to 20 hours is sufficient.

Next, in the second stage of the freezing process, the first stage of the freezing process is performed, ice crystals are locally generated, and the soup cake with seasoning ingredient material which has come to have a loose sherbet shape is -10 ° C to Freezing is allowed to proceed under a temperature condition of −15 ° C., preferably a temperature condition of −12 ° C. to −13 ° C.
As described above, since the first stage of the freezing process has already been completed, the soup cake with seasoning ingredients is already in the preparation stage for freezing, and the core of coarse ice crystals is being generated. .
Therefore, in the second stage of the freezing process, the freezing proceeds by transferring the soup cake with seasoning ingredients in such a state to a temperature condition of −10 ° C. to −15 ° C.
In this way, the soup cake with seasoning ingredients is already in the state of preparation for freezing, and the core of coarse ice crystals is being generated. Therefore, in the second stage of the freezing process, the temperature conditions as described above are used. By maintaining (under low temperature conditions), relatively large particles of ice crystals are likely to be formed, the entire freezing proceeds relatively smoothly, and most parts are frozen before the thickness of the target product Even so, it takes 4-5 hours and does not require much time. Generally, the whole becomes almost frozen in about 5 to 20 hours.

Further, in the third stage of the freezing step, the remaining moisture of the soup cake with seasoning ingredients is sufficiently frozen under a temperature condition of −30 ° C. or lower, preferably −30 to −35 ° C.
At the end of the second stage of the freezing process, the soup cake containing the seasoning ingredients is at a stage where most of the water has crystallized under low temperature conditions of −10 ° C. to −15 ° C. Since it remains in the frozen state, in the third stage of this freezing process, the whole is transferred to a temperature condition of −30 ° C. or lower to make the whole more firmly frozen, and then subjected to freeze drying in the next stage.
The time for performing the third stage of the freezing process is until the soup bowl containing seasoning ingredients with only a small amount of moisture remaining in an unfrozen state can be made into a more solid frozen state. Generally, about 5 hours or more and about 6 to 12 hours are sufficient.

  By aligning these freezing stages, considering the operation of the freezer in the industrial production aspect of large-scale freeze-dried product production, it is necessary to maintain a single freezer that is not necessarily constant as work continues. A product in a uniform frozen state, which cannot be obtained by a freezing process by operation, is produced, and a dried product manufactured through a subsequent freeze-drying process has an advantage that it is uniform.

  When subjected to freeze-drying, it is not necessary to remove a thin sheet-like material such as a polyethylene sheet. Between the surface of the soup bowl with seasoning ingredients and a thin sheet-like material such as polyethylene sheet, there are small bubbles in any frame product, and these bubbles are mounted on the freeze dryer and the inside of the machine becomes vacuum. It expands when peeled off and peels off the surface of the soup bowl containing seasoning ingredients. Therefore, it does not hinder drying and drying efficiency in the freeze-drying process. However, since it may be separated from the tray due to the moving force of the sublimated water vapor during freeze-drying, it is necessary to prevent it.

  The freeze-drying step can be carried out while maintaining a sufficiently frozen state by using as high a vacuum condition as possible to obtain a dry product without shrinkage. Specifically, a vacuum condition of 100 Pa or less that can maintain freezing at −30 ° C. or less is desirable, and a vacuum condition of 80 Pa or less is particularly desirable. Further, the product temperature during drying is preferably set so as not to exceed 50 ° C., which does not change with the temperature of seasonings such as soy sauce, and more preferably not exceeded 45 ° C.

In this way, a dried soup cake containing seasoning ingredients can be produced.
It is the present invention according to claim 3 that provides the dried soup cake with seasoning ingredients thus obtained.
That is, the present invention according to claim 3 is a dried soup cake containing seasoning ingredients produced by the method according to claim 1 or 2.

The dried soup cake with seasoning ingredients obtained through such a process has a good moldability and a dry product with good color.
Moreover, when eating, the restoration was smooth, the taste balance was good, there was no change in the discoloration, fading, etc. of the ingredients, and it was of good quality.

  The dried soup cake with seasoning ingredients according to the present invention can be developed into tomato flavor, cheese flavor, ethnic style such as Minestrone style, Tom Yum goong style, and new types such as Chinese style, risotto style, paella style, etc. Application to soup bowls is also possible.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

Example 1
1360 g of domestic wash-free rice was prepared, soaked for about 30 minutes in advance, and drained before throwing.
Meanwhile, 6800 g of water was prepared in a heating container, and 4.3 g of vitamin E preparation was dispersed and dissolved therein and heated. When the water temperature reached 65 ° C., the rice drained as described above was added thereto, and heating was continued. Heating was performed while slowly stirring for 20 minutes from the time when the whole reached 95 ° C., and then the heating was temporarily stopped. At this stage, the rice is in a bowl shape. Subsequently, seasonings and spices weighed in advance were added and mixed. At this time, some seasonings were previously dissolved in a predetermined amount of water.
As seasonings and spices for seasoning, salt, light mouth soy sauce, sugar, sodium glutamate, vegetable extract, bonito extract, yeast extract and the like were used, and ginger powder and sesame oil were also added.

In addition, spinach, shiitake and shimeji were added as ingredients. These spinach, shiitake mushrooms and shimeji were added after the following pretreatment.
First, for spinach, fresh raw materials were trimmed such as dead leaves, cut and washed 2 cm above the red root. The washed spinach was boiled in a 1% salt solution for 90 seconds, immediately cooled with water, and drained. After draining, it was cut to a length of 30 mm.
Next, as for shiitake mushroom, a commercially available dried shiitake mushroom having a standard length of 2 mm and having a length of 30 mm was used, and this was reconstituted and heated at the same time and boiled for 10 minutes. Considering the ease of handling after that, it was cooled with water and drained.
Furthermore, for the shimeji mushrooms, a fresh and commercially available bamboo shimeji mushroom was used, and an umbrella portion having a diameter of 12 mm or less was cut to a length of 30 mm or less, washed, boiled for 90 seconds, water-cooled and drained. .

  When the seasoning and spices are mixed and evenly mixed in the koji, heating is performed again until it reaches 80 ° C., and the spinach, shiitake mushroom, shimeji mushroom, and width 1 previously pretreated are added. A predetermined amount of each 5 mm round sliced pepper was added and further mixed.

  At this stage, water was added to adjust the water evaporated during processing. At that time, although it was different from the actual solid content, 200 g of water was added so that the sugar content (Brix) was just 10 ° using the reading of the sugar content meter as an index, and a total of 9650 g of soup cake with seasoning ingredients was obtained.

  This seasoned soup bowl with ingredients is poured into a tray constituting 64 mold trays having a taper upper surface size of 82 mm × 60 mm and a depth of 32 mm, and various types of the surface are uniformly distributed on the 64 surfaces. It was loaded while adjusting so that the ingredients were present. As a result, on average, 150 g of soup cake containing seasoning ingredients was injected into one mold tray.

Next, the surface of the soup bowl containing the seasoning ingredients poured into the mold tray was covered with a polyethylene sheet, and first transferred to a −2 ° C. refrigerator to prepare for freezing. After 5 hours, the whole shows a temperature state of −2 ° C., and the soup bowl containing the seasoning ingredients has not yet been frozen, and there are some portions that are locally sherbet-like However, no solute migration was observed.
When this was transferred to a freezer at −12 ° C., it became light frozen in several hours, and became firmly frozen over time. Since the freezing was performed at a relatively high speed, almost no portion where the solutes of seasonings and spices were concentrated was observed.
Furthermore, after 5 hours, the frozen state was made stronger by moving to a temperature of −30 ° C. or lower.

Next, this is subjected to lyophilization under a vacuum condition of 80 Pa and dried so that the temperature of any part of the product in the process does not exceed 45 ° C., and the size is approximately 80 mm × 58 mm × 31 mm. There was obtained a product of dried soup cake with seasoning ingredients having an average mass of 26.0 g and a water content of 2.8%.
This dried product (dried soup bowl with seasoning ingredients) has a good appearance and a large gap in the part where ice crystals exist, and 200 ml of hot water was poured into one of the products to restore it, which was used for eating. However, it became ready to eat within 2 minutes, and it was good as a soup bowl with a little stickiness and plenty of ingredients.
In Example 1, the total time required for freezing and the characteristics of the dried product (dried soup cake with seasoning ingredients) are shown in Table 1. The characteristics of the dried product were determined by five skilled panelists about the appearance, the degree of restoration with hot water, and the degree of dispersion of seasonings.

Example 2 (Jakoko Egg Soup Bowl; Production of Seasoned Ingredient Dried Soup Bowl)
1130 g of domestic washed rice was prepared, soaked for about 30 minutes in advance, and drained before charging.
On the other hand, 5650 g of water was prepared in a heating container, and 4.3 g of vitamin E preparation was dispersed and dissolved therein and heated. When the water temperature reached 65 ° C., rice was added thereto and heating was continued. Heating was performed while slowly stirring for 20 minutes from the time when the whole reached 95 ° C., and then the heating was temporarily stopped. At this stage, the rice is in a bowl shape. Subsequently, seasonings and spices weighed in advance were added and mixed. At this time, some seasonings were previously dissolved in a predetermined amount of water.
As seasonings and spices for seasoning, salt, light soy sauce, sugar, sodium glutamate, vegetable extract, chicken extract, yeast extract and the like were added.

In addition, we added kaitama, jellyfish, shirasu and pickled takana as ingredients.
The following pre-treatments were carried out for each of kaitama, kikurage, shirasu, and takana pickles to be added as ingredients. In addition, freeze-dried sesame sliced in 5 mm was prepared.

First of all, kaitama is prepared by splitting chicken eggs, adding vitamin E, stirring, slowly pouring into a flowing 2% starch solution that is continuously heated to 95 ° C or higher. 7.4% starch solution prepared in advance was added and cooled to prepare for mixing with the straw in the subsequent step. A 5 times amount of the katakama solution was obtained.
Next, for the jellyfish, use a dried jellyfish with a size of about 15 mm square, boil in water at 30 times the mass for 5 minutes, cool with water in consideration of the ease of handling in the next step, and drain the water. To prepare for mixing with the soot in the subsequent process, but the mass was 12.7 times the dry quality.
As for shirasu, the shirasu raw material 15 to 20 mm long in a lyophilized state that has been deep-fried and frozen is thawed and screened, and another 14.0% concentration of light mouth soy sauce solution is prepared. Add 43% amount of ginger powder, add 0.17% amount of vitamin E preparation of soy sauce solution and heat, add shirasu when it reaches 90 ° C, continue heating, When the temperature drops and the whole reaches 90 ° C, stop heating, wait for natural cooling in that state, drain the juice after 1 hour, and prepare for mixing with the straw in the later process, but weigh by mass The amount was 1.52 times the amount of raw material.
Furthermore, as for the pickled takana, the usual pickled takana was cut into a size of 10 mm × 10 mm, and the juice was drained to prepare for mixing with the koji, but the amount became 95% of the initial mass.

  When the seasoning and spices are mixed and evenly mixed in the koji, it is heated again until it reaches 80 ° C. Ingredients, stir-fried white sesame, and freeze-dried sorghum were added in predetermined amounts and further mixed.

  At this stage, water was added to adjust the water evaporated during processing. At that time, although it is different from the actual solid content, 220 g of water was added so that the sugar content (Brix) would be 10.5 ° using the reading of the sugar content meter as an index, and a total of 9710 g of soup cake with seasoning ingredients was obtained. .

  The soup cake containing the seasoning ingredients is poured into a tray that constitutes 64 mold mold trays having a tapered upper surface size of 82 × 60 mm and a depth of 32 mm, and various ingredients are evenly distributed on the 64 surfaces. Loaded while adjusting as if existed. As a result, on average, 151 g of soup cake containing seasoning ingredients was injected into one mold tray.

Next, the surface of the soup bowl containing the seasoning ingredients poured into the mold tray was covered with a polyethylene sheet, and first transferred to a −2 ° C. refrigerator to prepare for freezing. After 5 hours, the whole shows a temperature state of −2 ° C., and the seasoned / stuffed rice cake does not yet freeze, and there are some parts that are locally sherbet-like, but the solute The movement of was not seen.
When this was transferred to a freezer at −12 ° C., it began to exhibit a light freezing state and became a solid freezing state over time. Since the freezing is performed at a relatively high speed, the concentrated portion of the solute of the seasonings is hardly seen.
After another 5 hours, it was moved to a temperature of −30 ° C. or lower to make the freeze stronger.

Next, this is subjected to freeze-drying under a vacuum condition of 80 Pa and dried so that the temperature of the product in the process does not exceed 45 ° C., and the size is approximately 80 mm × 58 mm × 31 mm in a rectangular parallelepiped. There was obtained a product of dried soup cake containing seasoning ingredients having an average mass of 24.8 g and a moisture content of 3.2%.
This dried product (dried soup bowl with seasoning ingredients) looks good and has a large gap in the area where the ice crystals exist, and is restored by injecting 200 ml of hot water into one of the products. However, it became ready to eat within 2 minutes, and it was good as a soup bowl with a lot of ingredients and somewhat viscous.

Comparative Example 1 (two-stage freezing method)
In Example 1, it carried out like Example 1 except having performed freezing of two steps, without performing freezing at -12 ° C. Table 1 shows the total time required for freezing and the characteristics of the dried product (dried soup cake with seasoning ingredients).

Comparative Example 2 (one-stage freezing method)
In Example 1, it carried out like Example 1 except having frozen only at -30 degreeC, without freezing at -2 degreeC and -12 degreeC. Table 1 shows the total time required for freezing and the characteristics of the dried product (dried soup cake with seasoning ingredients).

As shown in Table 1, the restoration of the dried product with hot water was good in Example 1, but in Comparative Example 1, there was a portion that was difficult to restore locally, and in Comparative Example 2, the surface was gelatinized. Therefore, it was difficult to restore and restoration was not sufficient. Moreover, in the comparative example 1, seasonings were not disperse | distributed uniformly and, for this reason, the external appearance was also not good.
As described above, it has been found that the three-stage freezing method of the present invention as shown in the Examples can uniformly freeze even a food with a lot of water, and can be well restored with hot water.

According to the present invention according to claims 1 to 3, a dry soup bowl with seasoning ingredients that is excellent in resilience, can be easily restored in a short time by pouring hot water, has good moldability, and has a good appearance. Is provided.
Therefore, the present invention according to claims 1 to 3 is useful in the food industry field.

Claims (3)

  Add rice to the heated water, continue heating to make rice cake, add more water to it, season with seasonings and spices, add ingredients to get a soup cake with seasoning ingredients, then this Is poured into a predetermined container, freeze-dried after passing through a freezing step, and a method for producing a dried soup cake containing seasoning ingredients.   As a freezing process, the soup cake containing seasoning ingredients injected into a predetermined container is first placed under a temperature condition of -1 ° C to -4 ° C, then transferred to a temperature condition of -10 ° C to -15 ° C and frozen. The dried soup cake with seasoning ingredients according to claim 1, wherein the remaining moisture is sufficiently frozen under a temperature condition of -30 ° C or lower and then freeze-dried. Production method. A dried soup cake with seasoning ingredients produced by the method according to claim 1 or 2.