JP2007068420A - Canned corn potage soup - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide canned corn potage soup containing granular corns, and made so as to leave no granular corns in a can after completing drinking. <P>SOLUTION: The canned corn potage soup is produced based on the provision that the size of each of the granular corns included has an average granular diameter of 5-15 mm, and the viscosity of the soup is 350-2,000 mPa s (detected by a TVB-type viscometer such as an M2 rotor, under the condition of 60-120 rpm, 55°C). Inclusion of large granular corns results in having good palate feeling, providing satisfactory feeling and leaving no granular corns in the can after completing drinking. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a corn potage soup filled in a can.

  Canned corn potage soup is already established in Japan as a winter food drink and is widely used by children and adults.

  Examples of conventional inventions related to canned corn potage soup include, for example, Patent Document 1, 10 to 30% of frozen corn in weight percentage, 4 to 10% of milk components having a fat content of 15 to 17%, and starches 1 A corn potage soup for hot benders containing 0.0 to 2.5%, fats and oils 0.8 to 2.0% and having a viscosity of 50 cp to 560 cp is disclosed.

  Patent Document 2 discloses, as a percentage by weight, corn as a dry solid content of 1.0 to 4.0%, milk component having a fat content of 15 to 27%, less than 1.0 to 4.0%, starch A corn potage soup for hot benders containing 0.5 to 2.0%, 0.8 to 3.0% fat and oil and having a viscosity of 80 to 400 cp is disclosed.

Japanese Patent Laid-Open No. 58-51856 [Claim 1] JP-A-58-94356 [Claim 1]

  With regard to canned corn potage soup, as a recent trend, in addition to its taste, it has become popular because of its texture and abundant corn, which contains raw corn (hereinafter referred to as “grain corn”). It is coming. However, when such a grain corn is filled, the problem is that a lot of grain corn does not remain in the can after the soup (liquid) has been consumed.

  Accordingly, an object of the present invention is to provide a canned corn potage soup that can be finished so that almost no granular corn remains in the can in the canned corn potage soup containing the granular corn.

  The present invention provides a canned corn potage soup containing grain corn, the size of the grain corn is regulated to an average particle size of 5 mm to 15 mm, and the soup viscosity is 350 mPa · s to 2000 mPa · s (TVB viscometer, A canned corn potage soup defined in an M2 rotor, 60-120 rpm, 55 ° C.) is proposed.

  The canned corn potage soup of the present invention contains a large grain corn having an average particle size of 5 mm to 15 mm. If it is a corn, it can be set as a canned corn potage soup that can be drunk so that almost no grain corn remains in the can by regulating the viscosity of the soup.

In the present specification, the term “soup” means a liquid component, that is, a component other than the grain corn in the contents filled in the can, and the term “content” means the soup and the grain. Means corn.
In this specification, when “X to Y” (X and Y are arbitrary numbers) is described, it means “X or more and Y or less” unless otherwise specified, and “preferably larger than X, Y It means “smaller”.
Furthermore, in the present specification, “%” simply means weight%, and “ease” means the ease with which the grain corn comes out from the can mouth.

  Embodiments of the present invention will be described in detail below, but the scope of the present invention is not limited to the embodiments described below.

Canned corn potage soup according to the present embodiment (hereinafter referred to as “canned corn potage soup”) includes a relatively large grain corn, and the viscosity of the soup is adjusted to a predetermined range. It is.
In the following description, the contents of the canned corn potage soup of this embodiment are referred to as “main contents”, and the contents other than the grain corn are referred to as “present soups”.

(Grain corn)
As for the size of the grain corn used in this canned corn potage soup, the average particle size needs to be 5 mm to 15 mm. If it is set as the grain corn of the size of this range, the number of grain corns which remain | survived after drinking can be reduced significantly by adjusting the viscosity of this soup to a predetermined range. From such a viewpoint, the lower limit value of the size of the grain cone is preferably 5 mm, and the upper limit value is preferably 15 mm. Among these, the lower limit value of the size of the grain cone is preferably 6 mm, and the upper limit value is more preferably 12 mm.
In addition, as shown in FIG. 1, the “average particle diameter of the grain corn” in the present invention means an average value of the upper base length M and the lower base length L when the embryo part of the grain corn is turned down.

  The longitudinal length H of the grain cone is preferably 6 mm to 12 mm, particularly preferably 6 mm to 10 mm, from the viewpoint of easiness of coming out. Further, from the same viewpoint, the thickness T of the grain cone is preferably 2 mm to 6 mm, and particularly preferably 3 mm to 5 mm.

  With respect to the shape of the grain cone, the ratio of the upper base length M and the lower base length L is preferably 0.8: 1 to 4: 1 in terms of the ease with which the grain cone is produced. It is particularly preferable that the upper limit value is 8: 1 and the upper limit value is 2: 1. It is preferable that the grain cone having such a shape occupies 80% or more, particularly 90% or more, and more preferably 95% or more.

  With regard to the weight of the grain corn, the weight per grain is 0.50 g / grain or less, especially 0.40 g / grain or less because the grain corn tends to come out from the can with the soup. preferable.

  Grain corn varieties are not particularly limited as long as they satisfy the above-mentioned conditions. 90, Rocky Bantam, Ko No.3, Nakadama, Ajiro, Masterpiece, Dynasty, Crispeaking, Idaho, Marie, etc., may be appropriately selected in terms of taste, etc. Dynasty seeds and crispy seeding seeds are particularly preferred because they satisfy the conditions and are easily removed from the can.

(viscosity)
It is important to define the viscosity of the soup along with the size of the grain corn so that the grain corn does not remain in the can after drinking. From this point of view, it is important that the viscosity of the soup is 350 mPa · s to 2000 mPa · s at a drinking liquid temperature of 50 ° C. or higher, specifically 55 ° C., and the lower limit is 500 mPa · s. In particular, it is preferably 850 mPa · s, and the upper limit is 1900 mPa · s, and more preferably 1800 mPa · s.
As a result of repeating various tests, in order to smoothly release the grain corn from the can mouth, when soup was sucked from the can mouth, a certain amount of soup (liquid state) around each grain corn to the can mouth I have learned that corn soup needs to be worn. When the viscosity is lower than 350 mPa · s, since the viscosity is low, more than the necessary amount of soup (liquid corn soup) is not collected around the corn, so that all the corn in the can cannot be pulled to the can mouth. On the other hand, if the viscosity is higher than 2000 mPa · s, the soup (liquid corn soup) itself becomes difficult to be taken out from the can mouth, and it is difficult to drink soup. It may come out and productivity may decrease, and the taste of the thickener may appear and the overall taste may deteriorate.

The viscosity of the soup can be adjusted with a thickener.
As the thickener, it is possible to use various thickeners conventionally used for foods such as carrageenan, carboxymethylcellulose, methylcellulose, sodium alginate, xanthan gum, guar gum, locust bean gum, Xanthan gum is preferably used in view of the effect of pulling the grain corn to the can mouth.

(composition)
In this canned corn potage soup, the grain corn is preferably blended so as to contain 20 to 60 per 100 g of soup, in particular, the lower limit is 25 and the upper limit is 50. It is preferable to add 4 to 13% of the total amount, especially 4 to 10%.
In order to pull out the grain corn to the can mouth and put out the grain corn smoothly, soup (liquid corn soup) of 5 to 10 times the weight per grain is wrapped around each grain corn to the can mouth. It is preferable to blend so that 25-50 grains corn may be contained per 100 g of soup, calculated from the necessity.

  The amount of thickener depends on the viscosity to be set and the type of thickener. For example, in the case of xanthan gum, the content is 0.10 to 0.29%, particularly 0.15 to 0. .28%, particularly 0.17 to 0.275% is particularly preferable.

  In this canned corn potage soup, the content components other than the above-mentioned grain corn and thickener can be arbitrarily blended as long as they are materials generally blended into corn potage soup. For example, water, fats and oils, corn, salt, saccharides, various extracts, and various seasonings such as protein hydrolysates, spices, cereals, skim milk powder, milk, fresh cream, etc. can be mentioned, but are not limited thereto. It is not something.

(Can container)
This canned corn potage soup increases the effect of pulling the grain corn to the can mouth by specifying the size, preferably shape and weight of the grain corn, and adjusting the soup viscosity to a predetermined range accordingly. The number of grain cones remaining at the end can be significantly reduced by the characteristics of the contents themselves, but the number of grain cones remaining at the end can be further reduced if the can container, especially its opening, is made specific. it can.

From this point of view, the size of the opening (hatched portion in FIG. 2) of the can container filled with the corn potage soup containing the can is such that the width W of the opening is 1. 6-fold to 4.0-fold, it is preferably in particular 2.0 times to 3.0 times, in terms of the area of 300 mm ² or more, and particularly preferably between 344 mm ² or more (see FIG. 2).
In addition, regarding the shape of the opening, it can be arbitrarily adopted as long as it is a substantially circular shape, a substantially elliptical shape in which a circle extends vertically or horizontally, and other shapes that are employed as the shape of the opening of a beverage can.

(Production method)
The canned corn potage soup of the present invention can be produced in the same manner as a normal canned corn potage soup.
Examples include crushed water and grain corn, sautéed onion (sautéed onion until darkened), salt, sugar, various seasonings, spices, butter, milk, fresh cream and fragrances, etc. Is mixed in a preparation tank, and this is subjected to primary heating, and the resulting primary heated soup is homogenized (150 kgf / cm ² ) with a homogenizer and then secondary heated. On the other hand, a predetermined grain corn can be put in a can container, and the secondary heated soup can be filled in the can container and sterilized such as retort sterilization.
However, the said manufacturing method is only an example to the last, and can prepare by the same method fundamentally also in adjustment of the corn soup which does not use milk.

  Examples of the present invention will be described below and will be described more specifically.

(Preliminary survey 1)
Three types of corn types are available: a blend of Dynasty, Crispeaking, Idaho & Marigold (Idaho: Marigold = 1: 1), and which corn comes out to 29 testers. It was evaluated whether it was easy.

Corn paste (crushed corn and creamed) 10%, xanthan gum (Saneigen FFI Co., Ltd. Bistop D-3000-ES) 0.1%, milk 3%, sugar For 20 parts by weight of a mixture prepared by adjusting 1.5%, various seasonings 0.3%, salt 0.5%, saute onion 0.5%, fresh cream 0.3%, unsalted butter 0.2%, 60 parts by weight of degassed water was added and stirred thoroughly. After primary heating at 60 ° C., homogenization was performed with a homogenizer (Homogenizer H-100, manufactured by Sanwa Kikai Co., Ltd.), followed by secondary heating at 80 ° C. to obtain a soup portion. In addition, “%” of each component indicates a weight ratio (%) with respect to the soup content.
On the other hand, Dynasty, Crispeaking, or a blend of Idaho and Marigold (Idaho: Marigold = 1: 1) each contains 50 corn grains in a can container. The soup was filled and sterilized by retort (125.5 ° C., 46 minutes) to obtain a canned corn potage soup (sample).
The can container has a can type J200WZN2Q manufactured by Toyo Seikan Co., Ltd. (bottom mold 200Q14B, lid mold 200S4 (TFS), internal volume 203 ml, opening area 344 mm ² , opening width 22 mm, height 20.2 mm) It was used.

  29 testers prepared 3 types of canned corn potage soups with different corn types and asked them to drink freely and evaluate the ease of grain corn. The survey result was easy.

(Preliminary test 1)
Test how much canned corn potage soup is usually consumed, how much is consumed per mouth, how many grain corn comes out, and the correlation between these and viscosity. I did it.

Corn paste (crushed corn and creamed) 10%, xanthan gum (Saneigen FFI Co., Ltd. Bistop D-3000-ES) appropriate amount, milk 3%, sugar 1.5 %, Various seasonings 0.3%, salt 0.5%, saute onion 0.5%, fresh cream 0.3%, unsalted butter 0.2% Of deaerated water was added and stirred well. After primary heating at 60 ° C., homogenization is performed with a homogenizer (Homogenizer H-100, manufactured by Sanwa Kikai Co., Ltd.), followed by secondary heating at 80 ° C., and a viscosity of 20 mPa · s to 200 mPa · s. Thus prepared soup was obtained. In addition, “%” of each component indicates a weight ratio (%) with respect to the soup content.
70 dynasty grain cones (upper bottom 7 mm, length 7 mm, lower bottom 6 mm, average particle diameter 6.5 mm, thickness 2 mm to 5 mm, 0.267 g / grain) are put in a can container in advance, and the soup A can container was filled and sterilized by retort (125.5 ° C., 46 minutes) to obtain a canned corn potage soup (sample).
In addition, the can container is made by Toyo Seikan Co., Ltd. can mold J200WZN2Q, bottom mold 200Q14B, lid mold 200S4 (TFS), inner volume 203 ml, opening area 344 mm ² , opening width 22 mm, height 20.2 mm Met.

  Table 1 shows the corn potage soup (55 ° C.) in a can, which was drunk so that it was completely consumed in 6 mouths.

When drinking canned corn potage soup, the amount of soup per mouth was about 30 g, and it was found that, on average, about 6 cans finished drinking one can.
If the viscosity is low, the grain cone cannot be pulled to the can outlet, so that the number of grain cones in the initial number is small. Therefore, it was found that the amount of grain corn occupied in the liquid increased toward the rear mouth, and finally the number of residual corn was too large to cause clogging in the can mouth, so that it could not come out.
On the other hand, it was found that when the viscosity is increased by xanthan gum, the granule cone is pulled to the can outlet, so that the number of granule cones is relatively large even in the initial number, and the number of granule cones remaining at the end is remarkably reduced.

(Test 1: Dynasty)
Corn paste (crushed corn and creamed) 10%, xanthan gum (Saneigen FFI Co., Ltd. Bistop D-3000-ES) 0% -0.316% (; 0 %, 0.1%, 0.172%, 0.206%, 0.244%, 0.275%, 0.280%, 0.3%, 0.316%), milk 3%, sugar 1. 60% to 20% by weight of a mixture prepared by adjusting 5%, various seasonings 0.3%, salt 0.5%, saute onion 0.5%, fresh cream 0.3% and unsalted butter 0.2% Part of degassed water was added and stirred thoroughly. After primary heating at 60 ° C., homogenization was performed with a homogenizer (Homogenizer H-100, manufactured by Sanwa Kikai Co., Ltd.), and further secondary heating at 80 ° C. was performed to obtain a soup portion. In addition, “%” of each component indicates a weight ratio (%) with respect to the soup content.
Dynasty seed grain cones (upper bottom 7mm, length 7mm, lower bottom 6mm, average grain size 6.5mm, thickness 2mm-5mm, 0.267g / grain) 55 grains (about 15g, about 7.9%) in a can It was put in advance, the soup was filled in a can, and retort sterilization (125.5 ° C., 46 minutes) was performed to obtain a canned corn potage soup (sample).
The filled can was made by Toyo Seikan Co., Ltd. can mold J200WZN2Q, bottom mold 200Q14B, lid mold 200S4 (TFS), internal volume 203 ml, opening area 344 mm ² , opening width 22 mm, height 20. It was 2 mm.

The canned corn potage soup obtained above was opened, the viscosity measurement, the ease of taking out the corn grains, and the sensory evaluation were performed. The results are shown in Table 2.
The viscosity was measured using a TVB viscometer (M2 rotor) under the conditions of 60 to 120 rpm and 55 ° C., and each showed an average value of N = 5.
In the test for the ease of taking out the grain cones, the can was tilted to 45 ° for 2 seconds and opened, and then the can was turned clockwise for 8 seconds until all the soup (liquid material) came out of the can. The number of remaining grain cones was measured. The values shown in the table are average values of N = 5. In this test, a can was placed on a protractor that was clamped at an angle of 45 ° with respect to the indicator, and the can was set to 45 ° regardless of who performed it.
In addition, the sensory evaluation was conducted using 29 testers, and the viscosity of the ease of coming out from the can mouth of the grain corn when drunk was classified into 5 levels (◎: very good, ○: acceptable range, Δ: not so good, (X: not good, xx: very bad).

(Test 2: Crispeaking species)
In the above test 1, the grain corn varieties were changed from the dynasty varieties to the creeking varieties (upper bottom 9 mm, vertical 10 mm, 7 bottom 6 mm, average particle size 9.5 mm, thickness 3 mm to 5 mm, 0.390 g / grain), A canned corn potage soup (sample) was prepared in the same manner as in Test 1 except that 50 grains (about 15 g, about 7.9%) were put in a can. A length test and sensory evaluation were performed, and the results are shown in Table 3.

As an index of the ease with which the grain corn comes out, first, the proportion of the grain corn coming out exceeds 70% or more. From the results of Table 2 and Table 3, the viscosity of both Dynasty and Crispeaking species is about 350 mPa · s (xanthan gum concentration of about 0.10%) or more and about 2000 mPa · s (xanthan gum concentration of about 0.29%). ) In the following cases, it was found that the proportion of grain cones exceeded 70%.
Next, from the point where the proportion of the grain corn exceeds 85%, it may be about 500 mPa · s (xanthan gum concentration about 0.12%) or more and about 1900 mPa · s (xanthan gum concentration about 0.28%) or less. More preferably, it has been found that the case of about 850 mPa · s (xanthan gum concentration of about 0.17%) or more and about 1800 mPa · s (xanthan gum concentration of about 0.275%) or less is preferable.
Furthermore, in this concentration range, the sensory aspect was also excellent.

(B) It is the schematic for demonstrating the name and length of each site | part of a grain cone, (A) is a front view, (B) is a side view. It is a top view for demonstrating the shape and magnitude | size of the opening part of the can used by the test.

Claims (5)

Canned corn potage soup containing grain corn,
The size of the grain corn is 5 to 15 mm in average particle size, and the soup viscosity is 350 mPa · s to 2000 mPa · s (TVB viscometer, M2 rotor, 60 to 120 rpm, 55 ° C.) Corn potage soup.   The canned corn potage soup according to claim 1, wherein the grain corn has a shape in which the ratio of the upper base length M to the lower base length L is 0.8: 1 to 4: 1. .   The canned corn potage soup according to claim 1 or 2, wherein the grain corn is any one of Dynasty and Crispeaking, or a combination thereof.   The canned corn potage soup according to any one of claims 1 to 3, comprising 20 to 60 grain corn per 100 g of soup. The canned corn potage soup according to any one of claims 1 to 4, wherein xanthan gum is contained in an amount of 0.10 to 0.28% by weight of the total content.

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