JP2013070648A - Miso soup beverage filled in container and method for producing the same - Google Patents
Miso soup beverage filled in container and method for producing the same Download PDFInfo
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、飲料としての味噌汁を容器に詰めてなる容器詰味噌汁飲料に関するものである。 The present invention relates to a container-filled miso soup beverage obtained by filling a container with miso soup as a beverage.
味噌汁は、日本の食卓に欠かせない料理であり、一般的にはだし汁に具材を加え、味噌を溶いて調理される。しかしながら、生活スタイルの変化により、味噌汁を簡易的に食したいと希望する日本人が増えてきており、手軽に作ることのできる即席味噌汁が市場で定着している。即席味噌汁は、凍結乾燥によって水分を５％以下まで乾燥した味噌と、天然物調味料や化学調味料等とを混合し、さらに凍結乾燥又は熱風乾燥したネギ等の具材を加えた粉末タイプと、通常の味噌に水を加えて５５〜７０質量％程度となるように調整し、これに天然物調味料や化学調味料等とを混合し、商品によってはさらに具材を練り込んだものを加熱殺菌した生味噌タイプとが市場に定着している。しかし、即席味噌汁はいずれも熱湯を注いで攪拌する必要があり、依然として手間がかかるものであった。 Miso soup is an indispensable dish on the Japanese table. Generally, miso soup is prepared by adding ingredients to dashi stock and melting miso. However, due to changes in lifestyle, more and more Japanese people want to eat miso soup easily, and instant miso soup that can be easily made has become established in the market. Instant miso soup is a powder type in which miso dried to 5% or less by freeze-drying and natural seasonings, chemical seasonings, etc. are mixed, and ingredients such as leeks that have been freeze-dried or hot-air dried are added. , Add water to normal miso and adjust it to about 55-70% by mass, mix this with natural product seasonings or chemical seasonings, and depending on the product, further knead ingredients A heat-sterilized raw miso type has been established in the market. However, all of the instant miso soups needed to be poured with hot water and stirred, which still took time.
このため、上記の手間を必要とせず、いつでも飲用できる味噌汁飲料として、味噌汁又は味噌汁風味飲料を容器に詰めて加熱殺菌した、容器詰味噌汁飲料又は容器詰味噌汁風味飲料が各種提案されている（例えば、特許文献１〜３参照）。 For this reason, various kinds of container-packed miso soup or container-packed miso soup-flavored beverages that have been sterilized by heating and sterilizing miso soup or miso soup-flavored drinks in containers are proposed as miso soup drinks that can be drunk at any time without requiring the above-mentioned hassle (for example, Patent Documents 1 to 3).
しかし、このような容器詰味噌汁飲料等は一般的に加温販売されるため、加温条件（例えば、５０〜７０℃）にて長期間（例えば２週間程度）保管されることが多いが、このような加温保管により劣化し、いたみ臭や刺すような苦渋味が生じることがあった。また、容器詰味噌汁飲料の風味、例えば飲用したときの味噌感（味噌の香り立ちや味の余韻等）等について、さらなる改善が望まれていた。 However, since such container-packed miso soup beverages are generally warmed and sold, they are often stored for long periods (for example, about 2 weeks) under warming conditions (for example, 50 to 70 ° C.) Deterioration by such warming storage may cause a bitter odor or a bitter and bitter taste. In addition, further improvements have been desired for the flavor of container-filled miso soup beverages, such as the taste of miso when drunk (such as the aroma of miso and the lingering taste).
そこで、本発明は、加温保管後においても劣化が抑制され、かつ風味が改善された容器詰味噌汁飲料を提供することを目的とする。 Accordingly, an object of the present invention is to provide a container-packed miso soup beverage in which deterioration is suppressed even after warming storage and the flavor is improved.
本発明者らは鋭意研究を重ねた結果、容器詰味噌汁飲料の味噌として麦味噌を使用することで、加温保管後における劣化が抑制されること、及び味噌全量に対して麦味噌を所定量添加することにより、加温保管後において風味が改善されることを見出し、本発明を完成するに至った。 As a result of intensive research, the present inventors use barley miso as miso for container-filled miso soup beverages to suppress deterioration after warming storage, and to give a predetermined amount of barley miso to the total amount of miso By adding, it discovered that flavor was improved after warm storage, and came to complete this invention.
すなわち、第一に本発明は、味噌汁を容器に詰めてなる容器詰味噌汁飲料であって、前記味噌汁の味噌として麦味噌を含有し、前記味噌汁の味噌全量に対する前記麦味噌の含有量が１．０〜８５質量％であることを特徴とする容器詰味噌汁飲料を提供する（発明１）。 That is, first, the present invention is a container-filled miso soup beverage in which miso soup is packed in a container, which contains barley miso as miso of the miso soup, and the content of the barley miso with respect to the total amount of miso of the miso soup is 1. A container-packed miso soup beverage characterized by being 0 to 85% by mass is provided (Invention 1).
上記発明（発明１）の容器詰味噌汁飲料は、加温保管後においても劣化が抑制され、かつ風味が改善されたものとなる。 The container-packed miso soup drink of the said invention (invention 1) will be a thing by which deterioration was suppressed and the flavor was improved even after the warm storage.
上記発明（発明１）に係る容器詰味噌汁飲料は、加温販売用であることが好ましい（発明２）。 The container-packed miso soup beverage according to the invention (Invention 1) is preferably for warm sales (Invention 2).
上記発明（発明１又は２）においては、前記味噌汁の味噌としてさらに米味噌を含有し、前記麦味噌と前記米味噌との質量比（麦味噌／米味噌）が０．０１〜５であることが好ましい（発明３）。 In the said invention (invention 1 or 2), rice miso is further contained as miso of the said miso soup, and mass ratio (wheat miso / rice miso) of the said barley miso and the said rice miso is 0.01-5. Is preferred (Invention 3).
上記発明（発明１又は２）においては、前記味噌汁の味噌としてさらに豆味噌を含有し、前記麦味噌と前記豆味噌との質量比（麦味噌／豆味噌）が０．２５〜５．６７であることが好ましい（発明４）。 In the said invention (invention 1 or 2), bean miso is further contained as the miso of the miso soup, and the mass ratio of the wheat miso and the bean miso (wheat miso / bean miso) is 0.25 to 5.67. It is preferable (Invention 4).
上記発明（発明１〜４）においては、前記味噌汁がさらに糊料を含有することが好ましく（発明５）、前記味噌汁の水が脱気水であることが好ましい（発明６）。 In the said invention (invention 1-4), it is preferable that the said miso soup contains paste further (invention 5), and it is preferable that the water of the said miso soup is deaerated water (invention 6).
第二に本発明は、味噌汁を容器に詰めてなる容器詰味噌汁飲料の製造方法であって、前記味噌汁の味噌全量に対する麦味噌の含有量が１．０〜８５質量％となるように、前記麦味噌を含有させることを特徴とする容器詰味噌汁飲料の製造方法を提供する（発明７）。 Second, the present invention is a method for producing a container-packed miso soup beverage in which miso soup is packed in a container, wherein the content of the barley miso with respect to the total amount of miso of the miso soup is 1.0 to 85% by mass. Provided is a method for producing a container-packed miso soup beverage characterized by containing barley miso (Invention 7).
第三に本発明は、味噌汁を容器に詰めてなる容器詰味噌汁飲料の劣化抑制方法であって、前記味噌汁の味噌全量に対する麦味噌の含有量が１．０〜８５質量％となるように、前記麦味噌を含有させることを特徴とする容器詰味噌汁飲料の劣化抑制方法を提供する（発明８）。 Thirdly, the present invention is a method for inhibiting deterioration of a container-filled miso soup beverage in which miso soup is packed in a container, so that the content of the barley miso with respect to the total amount of miso of the miso soup is 1.0 to 85% by mass, Provided is a method for suppressing deterioration of a container-filled miso soup beverage characterized by containing the barley miso (Invention 8).
第四に本発明は、味噌汁を容器に詰めてなる容器詰味噌汁飲料の風味改善方法であって、前記味噌汁の味噌全量に対する麦味噌の含有量が１．０〜８５質量％となるように、前記麦味噌を含有させることを特徴とする容器詰味噌汁飲料の風味改善方法を提供する（発明９）。 Fourth, the present invention is a method for improving the flavor of a container-filled miso soup beverage in which miso soup is packed in a container, so that the content of barley miso with respect to the total amount of miso of the miso soup is 1.0 to 85% by mass, Provided is a method for improving the flavor of a container-filled miso soup beverage characterized by containing the barley miso (Invention 9).
本発明の容器詰味噌汁飲料は、加温保管後においても劣化が抑制され、かつ風味が改善されたものとなる。 The container-packed miso soup beverage of the present invention has a suppressed deterioration and improved flavor even after warm storage.
以下、本発明の実施形態について説明する。
本実施形態に係る容器詰味噌汁飲料は、味噌汁の味噌として麦味噌を含有するものである。
Hereinafter, embodiments of the present invention will be described.
The container-packed miso soup beverage according to the present embodiment contains barley miso as miso soup.
味噌は、日本の伝統的な調味料であって、大豆を主原料とし、米、麦、食塩、水などを加えて発酵させた発酵食品である。味噌の主な製造方法としては、大豆若しくは大豆及び米、麦等の穀類を蒸煮したものに、米、麦等の穀類を蒸煮して麹菌を培養したものを加え、さらに食塩及び水を加えて混合し、これを発酵及び熟成させる方法（米味噌、麦味噌など）と、大豆を蒸煮して麹菌を培養したもの若しくはこれに蒸煮した米、麦等の穀類を加えたものに、さらに食塩及び水を混合し熟成させる方法（豆味噌など）とが挙げられる。 Miso is a traditional Japanese seasoning, fermented food made from soybeans as the main ingredient and fermented with rice, wheat, salt, water, etc. The main method for producing miso is to cook soybeans, soybeans, and grains such as rice, wheat, etc., add rice, wheat, etc., and then cultivate koji molds, and then add salt and water. Mixed, fermented and matured (rice miso, barley miso, etc.), soy sauce cooked and koji mold cultured or cooked rice, wheat and other grains added to this, and salt and And a method of mixing and aging water (bean miso etc.).
本実施形態における味噌汁で使用する麦味噌は、大豆を蒸煮したものに、大麦又ははだか麦を蒸煮しこれに麹菌を培養して得られる麦麹を加え、さらに食塩及び水を加えて混合し、これを発酵及び熟成させた味噌である。 The barley miso used in the miso soup in the present embodiment is a mixture of steamed soybeans, barley or bare wheat steamed with barley koji obtained by culturing koji mold, and further mixed with salt and water. Is miso fermented and matured.
本実施形態においては、味噌汁の味噌全量に対する麦味噌の含有量は１．０〜８５質量％であり、１．５〜７０質量％であることが好ましく、１．５〜４５質量％であることがより好ましく、３〜４５質量％であることがさらに好ましい。 In this embodiment, content of the barley miso with respect to the total amount of miso of miso soup is 1.0 to 85% by mass, preferably 1.5 to 70% by mass, and 1.5 to 45% by mass. Is more preferable, and it is further more preferable that it is 3-45 mass%.
本実施形態における麦味噌の作用は必ずしも明らかではないが、本実施形態に係る容器詰味噌汁飲料は、味噌全量に対する麦味噌の含有量を上記範囲内にすることで、加温保管後においても劣化が抑制され、かつ風味が改善されたものとなる。 Although the action of the barley miso in this embodiment is not necessarily clear, the container-filled miso soup beverage according to this embodiment is deteriorated even after warming storage by making the content of barley miso within the above range relative to the total amount of miso. Is suppressed and the flavor is improved.
ここで、本明細書において容器詰味噌汁飲料の「劣化」とは、容器詰味噌汁飲料を加温条件（例えば、７０℃）にて長期間（例えば２週間程度）保管した後に、容器詰味噌汁飲料にいたみ臭が発生すること、又は刺すような（刺激的な）苦渋味が生じることをいう。しかし、本実施形態の容器詰味噌汁飲料は、麦味噌を含有することで、加温保管後においても劣化が抑制されたものとなる。 Here, “deterioration” of the container-filled miso soup beverage in this specification means that the container-packed miso soup beverage is stored for a long period of time (for example, about two weeks) under a heating condition (for example, 70 ° C.) and then the container-filled miso soup beverage. This refers to the occurrence of a bitter odor or a biting (stimulating) bitter and astringent taste. However, the container-packed miso soup beverage of the present embodiment contains barley miso so that deterioration is suppressed even after warming storage.
また、本明細書において容器詰味噌汁飲料の「風味」とは、容器詰味噌汁飲料を飲用したときの味噌感、例えば味噌の香り立ちや味の余韻のことをいう。一般に、このような味噌感、すなわち容器詰味噌汁飲料の風味は、加温条件にて長期間保管することで低下してしまう。しかし、本実施形態の容器詰味噌汁飲料は、上記範囲で麦味噌を含有することで、米味噌又は豆味噌のみを使用した容器詰味噌汁飲料と比較して、加温保管後における風味が改善されるとともに、製造直後の容器詰味噌汁飲料や低温にて同期間保管した容器詰味噌汁飲料と比較しても、同等の風味を有するものとなる。 In addition, in the present specification, the “flavor” of a container-filled miso soup beverage means a taste of miso when the container-filled miso soup beverage is drunk, for example, a scent of miso or a lingering taste. In general, such a taste sensation, that is, the flavor of a container-filled miso soup beverage, decreases when stored for a long time under warming conditions. However, the container-filled miso soup beverage of the present embodiment contains barley miso in the above range, so that the flavor after warming storage is improved compared to a container-filled miso soup beverage using only rice miso or bean miso. In addition, even when compared with a container-filled miso soup beverage immediately after manufacture or a container-filled miso soup beverage stored at a low temperature for the same period of time, it has an equivalent flavor.
本実施形態における味噌汁は、さらに米味噌及び／又は豆味噌を含有することが好ましい。ここで、米味噌とは、大豆を蒸煮したものに、米を蒸煮しこれに麹菌を培養して得られる米麹を加え、さらに食塩及び水を加えて混合し、これを発酵及び熟成させた味噌である。米味噌は、その色により白味噌、淡色味噌、赤味噌等に分類される。また、豆味噌とは、大豆を蒸煮したものに、大豆を蒸煮しこれに麹菌を培養して得られる豆麹を加え、さらに食塩及び水を加えて混合し、これを発酵及び熟成させた味噌である。豆味噌としては、八丁味噌が主に知られている。本実施形態においては、いずれの米味噌又は豆味噌を使用しても良い。 The miso soup in the present embodiment preferably further contains rice miso and / or bean miso. Here, the rice miso is the one that is obtained by steaming soybeans and then cultivating koji mold, and then adding and mixing salt and water, followed by fermentation and aging. It is miso. Rice miso is classified into white miso, light miso, and red miso depending on its color. Moreover, the bean miso is a miso that has been fermented and matured by adding soybeans and water to the cooked soybeans, then adding soybeans and water, and then adding salt and water. It is. Hatcho miso is mainly known as a bean miso. In the present embodiment, any rice miso or bean miso may be used.
本実施形態における味噌汁が麦味噌と米味噌とを含有する場合、麦味噌と米味噌との質量比（麦味噌／米味噌）は、０．０１〜５．６７であることが好ましく、０．０１〜５であることがより好ましく、０．０３〜３であることがさらに好ましい。麦味噌と米味噌との質量比がこの範囲にあることで、加温保管後においても容器詰味噌汁飲料の劣化（加温いたみ臭や刺激的な苦渋味の発生等）がさらに抑制されるとともに、風味（味噌感等）がさらに改善されたものとなる。 When the miso soup in this embodiment contains barley miso and rice miso, the mass ratio of barley miso to rice miso (wheat miso / rice miso) is preferably 0.01 to 5.67, and It is more preferably 01 to 5, and further preferably 0.03 to 3. While the mass ratio of the barley miso and rice miso is within this range, the deterioration of the container-filled miso soup beverage after warming storage (such as the occurrence of warm savory odor and stimulating bitter taste) is further suppressed. , Flavor (miso taste etc.) will be further improved.
本実施形態における味噌汁が麦味噌と豆味噌とを含有する場合、麦味噌と豆味噌との質量比（麦味噌／豆味噌）は、０．０１〜５．６７であることが好ましく、０．２５〜５．６７であることがより好ましく、０．６〜５であることがさらに好ましい。麦味噌と豆味噌との質量比がこの範囲にあることで、加温保管後においても容器詰味噌汁飲料の劣化がさらに抑制されるとともに、風味がさらに改善されたものとなる。 When the miso soup in this embodiment contains a barley miso and a bean miso, the mass ratio between the barley miso and the bean miso (wheat miso / bean miso) is preferably 0.01 to 5.67. It is more preferably 25 to 5.67, and further preferably 0.6 to 5. When the mass ratio of the barley miso and the bean miso is within this range, deterioration of the container-packed miso soup beverage is further suppressed and the flavor is further improved even after warming storage.
本実施形態の味噌汁における味噌の全使用量は、味噌汁中において３〜１０質量％であることが好ましく、５〜８質量％であることがより好ましい。味噌の使用量が上記範囲内にあることにより、味噌の風味が良好な容器詰味噌汁飲料を得ることができる。 The total amount of miso used in the miso soup of the present embodiment is preferably 3 to 10% by mass and more preferably 5 to 8% by mass in the miso soup. When the amount of miso used is within the above range, a container-packed miso soup beverage having a good miso flavor can be obtained.
本実施形態に係る容器詰味噌汁飲料を製造するには、味噌及び調味料を水に溶解又は分散させて得られる味噌汁を、容器に充填すればよく、容器への充填前又は充填後に加熱殺菌処理に付す。 In order to produce a container-packed miso soup beverage according to this embodiment, miso soup obtained by dissolving or dispersing miso and seasonings in water may be filled into the container, and heat sterilization treatment before or after filling into the container Attached.
本実施形態の味噌汁において使用される水としては、純水、硬水、軟水、イオン交換水等のほか、これらの水を脱気処理した脱気水など、飲用に適した水が挙げられる。これらの水の中でも脱気水を使用することが好ましい。脱気水を使用することで、容器詰味噌汁飲料の酸化による劣化を防ぐことができ、飲用が可能な期間を長くすることが可能となる。 Examples of water used in the miso soup of this embodiment include water suitable for drinking, such as pure water, hard water, soft water, ion-exchanged water and the like, and deaerated water obtained by degassing these waters. Among these waters, it is preferable to use deaerated water. By using deaerated water, deterioration of the container-packed miso soup beverage due to oxidation can be prevented, and the drinking period can be extended.
本実施形態における味噌汁は、通常は調味料を含有する。なお、本明細書における調味料には、だしも含まれるものとする。 The miso soup in the present embodiment usually contains a seasoning. In addition, the seasoning in this specification shall also include dashi.
上記調味料としては、特に限定されないが、鰹節、昆布、シイタケ、煮干し、ホタテ、シジミ、アサリ、ハマグリなど貝類等から調製された天然調味料又はその抽出物；グルタミン酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム、コハク酸ナトリウム等の旨味調味料；食塩、にがり、塩化カリウム、塩化マグネシウム等の無機塩類等が挙げられる。 The seasoning is not particularly limited, but natural seasonings prepared from shellfish such as bonito, kelp, shiitake, boiled, scallops, shijimi, clams, clams, etc .; sodium glutamate, sodium inosinate, guanyl Examples include umami seasonings such as sodium acid and sodium succinate; inorganic salts such as sodium chloride, bittern, potassium chloride, and magnesium chloride.
本実施形態の味噌汁における調味料の含有量は、容器詰味噌汁飲料としての味を損なわない範囲であれば特に限定されないが、通常、味噌汁中において０．５〜３質量％であることが好ましい。 Although the content of the seasoning in the miso soup of the present embodiment is not particularly limited as long as it does not impair the taste as a container-filled miso soup, it is usually preferably 0.5 to 3% by mass in the miso soup.
本実施形態における味噌汁は、具材を含有しても良い。具材を含有することで、より味わい深く満足度の高い容器詰味噌汁飲料を提供することが可能となる。 The miso soup in this embodiment may contain ingredients. By containing ingredients, it is possible to provide a container-filled miso soup beverage that is more tasteful and highly satisfactory.
上記具材としては、例えば、ネギ、ホウレンソウ、大根菜、野沢菜、水菜、キャベツ、レタス等の葉菜；オクラ、カボチャ等の果菜；タマネギ、ダイコン、カブ、ニンジン、ゴボウ、ジャガイモ、サトイモ、サツマイモ等の根菜；ナメコ、シイタケ、シメジ等のきのこ類；ノリ、ワカメ、ヒジキ等の海藻類；カニ、エビ、シジミ、アサリ等の魚介類；豚肉、鶏肉等の肉類；豆腐、油揚げ、こんにゃく、かまぼこ等の加工食品類等、種々のものを使用することができる。 Examples of the ingredients include leafy vegetables such as leek, spinach, radish vegetables, Nozawana, mizuna, cabbage, lettuce; fruit vegetables such as okra and pumpkin; onions, radish, turnip, carrot, burdock, potato, taro, sweet potato Root vegetables such as sea cucumbers, mushrooms such as sea cucumbers, shiitake mushrooms, shimeji mushrooms; seaweeds such as sea bream, seaweed and rainbow trout; seafood such as crabs, shrimp, swordfish and clams; Various foods such as processed foods can be used.
本実施形態の味噌汁における具材の含有量は、２０質量％以下であることが好ましく、１０質量％以下であることがさらに好ましい。具材の含有量がこの範囲にあることで、容器詰味噌汁飲料が飲用しやすいものとなる。 The content of ingredients in the miso soup of the present embodiment is preferably 20% by mass or less, and more preferably 10% by mass or less. When the content of the ingredients is within this range, the container-packed miso soup beverage is easy to drink.
本実施形態における味噌汁は、味噌成分等の不溶性固形分の水中における分散性又は安定性を向上させるために、糊料（安定剤及び増粘剤を包含する）を含有することが好ましい。味噌汁では、時間の経過とともに味噌成分が沈澱するため上清が透明になるが、糊料を含有することにより、時間が経過しても味噌成分が沈澱し難く、味噌汁を均質な状態に維持することができる。 The miso soup in the present embodiment preferably contains a paste (including a stabilizer and a thickener) in order to improve the dispersibility or stability in water of insoluble solid components such as miso components. In miso soup, the miso component precipitates over time, so the supernatant becomes transparent, but by containing a paste, the miso component does not easily precipitate over time and the miso soup is maintained in a homogeneous state. be able to.
糊料としては、例えば、結晶セルロースや微小繊維状セルロース等のセルロース、ペクチン、ゼラチン、コラーゲン、寒天、カラギーナン、アルギン酸ナトリウム、大豆多糖類、アラビアガム、グァーガム、キサンタンガム、タマリンドシードガム、ジェランガム等が挙げられるが、ｐＨと粘度の観点から、セルロースが好ましく、特に結晶セルロースが好ましい。 Examples of the paste include cellulose such as crystalline cellulose and microfibrous cellulose, pectin, gelatin, collagen, agar, carrageenan, sodium alginate, soybean polysaccharide, gum arabic, guar gum, xanthan gum, tamarind seed gum, gellan gum and the like. However, cellulose is preferable from the viewpoint of pH and viscosity, and crystalline cellulose is particularly preferable.
本実施形態の味噌汁における糊料の含有量は、味噌汁中において０．０２〜０．５質量％であることが好ましく、０．１〜０．３質量％であることが特に好ましい。糊料の含有量がこの範囲にあることで、上記の沈殿防止効果が得られるとともに、味噌汁の粘性が高すぎず、飲用しやすい容器詰味噌汁飲料となる。 The content of the paste in the miso soup of the present embodiment is preferably 0.02 to 0.5% by mass, and particularly preferably 0.1 to 0.3% by mass in the miso soup. When the content of the paste is within this range, the above-described precipitation preventing effect is obtained, and the viscosity of miso soup is not too high, and the container-filled miso soup is easy to drink.
また、本実施形態における味噌汁は、上記の他に、必要に応じて、味噌汁の製造に一般的に使用される各種添加剤が配合されていてもよい。このような添加剤としては、特に限定されるものではなく、例えば、酸化防止剤、香料、各種エステル類、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、保存料、ｐＨ調整剤、乳化剤、品質安定剤等が挙げられる。 In addition to the above, the miso soup in the present embodiment may be blended with various additives generally used in the production of miso soup as needed. Such additives are not particularly limited, and for example, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, preservatives. , PH adjusters, emulsifiers, quality stabilizers and the like.
本実施形態に係る容器詰味噌汁飲料において使用される容器としては、金属缶、ＰＥＴボトル、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常用いられる飲料用容器であればよいが、中でも金属缶であることが好ましい。金属缶を使用することで、本実施形態に係る容器詰味噌汁飲料を加温販売することが容易となる。なお、本実施形態に係る容器詰味噌汁飲料は、通常は希釈せずにそのまま飲用できるものであるが、これに限定されるものではない。 As a container used in the container-packed miso soup beverage according to the present embodiment, a metal can, a PET bottle, a paper container combined with a metal foil or a plastic film, a container for beverages that is usually used, such as a bottle, Among these, a metal can is preferable. By using a metal can, it becomes easy to heat and sell the container-packed miso soup beverage according to this embodiment. In addition, although the container-packed miso soup drink which concerns on this embodiment can be drunk normally, without diluting, it is not limited to this.
本実施形態に係る容器詰味噌汁飲料において、上記味噌汁は、容器への充填前又は充填後に、上述した加熱殺菌処理に付される。例えば、容器として金属缶や瓶を使用した場合には、味噌汁を容器に充填し、脱気・密封した後、加熱殺菌処理を行う。また、容器としてＰＥＴボトルや紙容器を使用した場合には、味噌汁を加熱殺菌処理した後、所定の温度まで冷却してから容器に充填し、密封する。 In the container-packed miso soup beverage according to this embodiment, the miso soup is subjected to the above-described heat sterilization treatment before or after filling into the container. For example, when a metal can or bottle is used as a container, the container is filled with miso soup, degassed and sealed, and then heat sterilized. When a PET bottle or a paper container is used as the container, the miso soup is heat sterilized, cooled to a predetermined temperature, filled in the container, and sealed.
加熱殺菌処理は、通常、食品衛生法に定められた殺菌条件で行う。具体的には、味噌汁を金属缶等の容器に充填・密封した後、例えば、１２０〜１２８℃で１０〜３０分間（さらに必要に応じて０．１０〜０．１６ＭＰａになるよう加圧し）、加熱処理を行う。また、味噌汁をＰＥＴボトル等の容器に充填する前に、例えば、プレート式熱交換器等を用いて、１２０〜１５０℃で１〜数十秒間、加熱処理を行う。加熱処理条件は、味噌汁を十分に殺菌するために、Ｆ０値が２０以上となるように設定することが好ましい。ここでＦ０値とは、加熱殺菌効果を評価する値であり、基準温度（１２１．１℃）に規格化した場合の加熱時間（分）に相当する。 The heat sterilization treatment is usually performed under the sterilization conditions defined in the Food Sanitation Law. Specifically, after filling and sealing miso soup in a container such as a metal can, for example, at 120 to 128 ° C. for 10 to 30 minutes (further pressurized to 0.10 to 0.16 MPa as necessary), Heat treatment is performed. Moreover, before filling miso soup in containers, such as a PET bottle, heat processing are performed at 120-150 degreeC for 1 to several tens of seconds using a plate-type heat exchanger etc., for example. The heat treatment conditions are preferably set so that the F 0 value is 20 or more in order to sufficiently sterilize miso soup. Here, the F 0 value is a value for evaluating the heat sterilization effect, and corresponds to the heating time (minute) when normalized to the reference temperature (121.1 ° C.).
また、本実施形態においては、加熱殺菌後の容器詰味噌汁飲料におけるＢｒｉｘ（Ｂｘ）が２〜８であることが好ましく、３〜６であることがより好ましい。ここで、Ｂｘは一般に糖度を表す指標であるが、本実施形態においては、Ｂｘを用いて容器詰味噌汁飲料における可溶性固形分量を換算することができる。本実施形態に係る容器詰味噌汁飲料は、Ｂｘが上記範囲にあることで、味噌汁の風味（例えば、味噌感）が十分に得られ、かつ濃すぎずに飲みやすい味噌汁飲料となる。なお、容器詰味噌汁飲料のＢｘは、常法に従って屈折計にて測定することができる。また、本実施形態に係る容器詰味噌汁飲料のＢｘは、使用する各種味噌、風味だし、調味料等の配合量を調整することにより、上記範囲に設定することが可能である。 Moreover, in this embodiment, it is preferable that Brix (Bx) in the container-packed miso soup beverage after heat sterilization is 2-8, and it is more preferable that it is 3-6. Here, Bx is an index generally indicating sugar content, but in the present embodiment, the amount of soluble solid content in a container-packed miso soup beverage can be converted using Bx. The container-packed miso soup beverage according to the present embodiment is a miso soup beverage that is sufficiently miso soup-flavored (for example, a taste of miso) and that is easy to drink without being too thick because Bx is in the above range. In addition, Bx of a container-packed miso soup drink can be measured with a refractometer according to a conventional method. Moreover, Bx of the container-packed miso soup beverage according to the present embodiment can be set in the above range by adjusting the blending amounts of various miso, flavoring, seasoning and the like to be used.
また、本実施形態においては、加熱殺菌後の容器詰味噌汁飲料におけるｐＨが５．０〜６．５であることが好ましく、５．２〜６．０であることがより好ましい。容器詰味噌汁飲料におけるｐＨがこの範囲にあることで、味噌の香り立ちが良くなるとともに、加温保管後の風味（味噌感等）がさらに改善されたものとなる。なお、容器詰味噌汁飲料のｐＨは、常法に従ってｐＨメーターにて測定することができる。また、本実施形態に係る容器詰味噌汁飲料のｐＨは、使用する各種味噌やｐＨ調整剤の配合量等を調整することにより、上記範囲に設定することが可能である。 Moreover, in this embodiment, it is preferable that pH in the container-packed miso soup drink after heat sterilization is 5.0-6.5, and it is more preferable that it is 5.2-6.0. When the pH in the container-filled miso soup beverage is within this range, the flavor of the miso is improved and the flavor (miso feeling, etc.) after warming storage is further improved. In addition, pH of a container-packed miso soup drink can be measured with a pH meter according to a conventional method. Moreover, the pH of the container-packed miso soup beverage according to this embodiment can be set in the above range by adjusting the amount of miso used, the blending amount of the pH adjuster, and the like.
以上説明した本実施形態に係る容器詰味噌汁飲料は、加温保管後においても劣化が抑制され、かつ風味が改善されたものとなる。 The container-flavored miso soup beverage according to the present embodiment described above has a suppressed deterioration and an improved flavor even after heated storage.
以上説明した実施形態は、本発明の理解を容易にするために記載されたものであって、本発明を限定するために記載されたものではない。したがって、上記実施形態に開示された各要素は、本発明の技術的範囲に属する全ての設計変更や均等物をも含む趣旨である。 The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.
以下、実施例等により本発明をさらに具体的に説明するが、本発明の範囲はこれらの実施例等に限定されるものではない。 EXAMPLES Hereinafter, although an Example etc. demonstrate this invention further more concretely, the scope of the present invention is not limited to these Examples etc.
〔容器詰味噌汁飲料の製造（１）〕
容器詰味噌汁飲料における最終濃度が表１に示す濃度になるように、味噌、風味だし、調味料、糊料、乳化剤及び重曹を水に添加し、スチール１９０ｇ容量缶に充填し、脱気密封後、１２５．５℃にて２８分間（Ｆ０値＝７７に相当）、加圧加熱殺菌処理を行い、容器詰味噌汁飲料を得た（試料１〜５）。
[Manufacture of container-packed miso soup (1)]
Miso, flavoring, seasoning, paste, emulsifier, and baking soda are added to water so that the final concentration in the container-filled miso soup beverage is as shown in Table 1. , 125.5 ° C. for 28 minutes (corresponding to F 0 value = 77), sterilization under pressure was performed to obtain a container-packed miso soup beverage (samples 1 to 5).
＜試験例１＞Ｂｒｉｘ及びｐＨの測定
試料１〜５の各容器詰味噌汁飲料（サンプル）について、屈折計（アタゴ社製，ＤＤ−７）を用い、各サンプルを屈折計のプリズム上に薄く塗布し、Ｂｘを測定した。また、また、ｐＨメーターを用いてｐＨを測定した。結果を表１に示す。
<Test Example 1> Measurement of Brix and pH For each container-filled miso soup beverage (sample) of Samples 1 to 5, a refractometer (manufactured by Atago Co., Ltd., DD-7) was used, and each sample was thinly applied onto the prism of the refractometer And Bx was measured. Moreover, pH was measured using the pH meter. The results are shown in Table 1.
＜試験例２＞官能評価
試料１〜５の各容器詰味噌汁飲料（サンプル）について、製造直後、５℃にて２週間保管（低温保管）した後、及び７０℃にて２週間（加温保管）した後に、官能評価試験を行った。かかる官能評価試験は、飲料の開発を担当する訓練された５人のパネラーにより、製造直後、低温保管後又は加温保管後に５０〜６０℃に保温したサンプル２０ｍＬを試飲することにより行った。次に示す基準で、加温によるいたみ臭、刺激的な苦渋味、味噌の香り立ち、及び味噌の味の余韻の４項目に関し、５段階にて評価した。最も多かった評価を表１に示す。
<Test Example 2> Sensory evaluation About each container-packed miso soup beverage (sample) of Samples 1 to 5, immediately after production, stored at 5 ° C for 2 weeks (cold storage), and at 70 ° C for 2 weeks (heated storage) After that, a sensory evaluation test was conducted. This sensory evaluation test was performed by tasting 20 mL of a sample kept at 50 to 60 ° C. immediately after production, after low-temperature storage or after warm storage, by five trained panelists in charge of beverage development. On the basis of the following criteria, four items were evaluated in five stages: warming taste odor, stimulating bitter and astringent taste, miso odor, and miso taste. The most frequent evaluation is shown in Table 1.
＝加温いたみ臭の評価＝
５：感じない又はきわめて弱い
４：弱い
３：やや強い
２：強い
１：極めて強い
= Evaluation of warm scents =
5: Not felt or very weak 4: Weak 3: Slightly strong 2: Strong 1: Extremely strong
＝刺激的苦渋味の評価＝
５：感じない又はきわめて弱い
４：弱い
３：やや強い
２：強い
１：極めて強い
= Evaluation of stimulating bitter taste =
5: Not felt or very weak 4: Weak 3: Slightly strong 2: Strong 1: Extremely strong
＝味噌の香り立ちの評価＝
５：おおいに良好
４：良好
３：概ね良好
２：弱い又は味噌らしくない
１：極めて味噌らしくない
= Evaluation of miso odor
5: Very good 4: Good 3: Mostly good 2: Weak or not miso 1: Very miso
＝味噌の味余韻の評価＝
５：おおいに良好
４：良好
３：概ね良好
２：弱い又は味噌らしくない
１：極めて味噌らしくない
= Evaluation of taste linger of miso =
5: Very good 4: Good 3: Mostly good 2: Weak or not miso 1: Very miso
また、加温いたみ臭及び刺激的苦渋味の各評点を合計し、加温劣化の評点を算出した。また、味噌の香り立ち及び味余韻の各評点を合計し、味噌感の評点を算出した。さらに、加温保管後の加温劣化の評点及び味噌感の評点を合計することにより、加温保管後の総合点を算出した。結果を表１に示す。 Moreover, each score of warm odor and stimulating bitter taste was totaled, and the score of heating deterioration was calculated. Moreover, each score of miso fragrance and taste finish was totaled, and the score of the taste bud was calculated. Furthermore, the total score after warming storage was calculated by summing the scores of warming deterioration after warming storage and the score of taste buds. The results are shown in Table 1.
表１に示すように、米味噌や豆味噌のみを使用した容器詰味噌汁飲料は、加温による劣化（加温によるいたみ臭や刺激的な苦渋味の発生）が顕著であった。また、製造直後や低温保管後の風味（味噌の香り立ちや味の余韻）は優れていたものの、加温保管後では風味が低下していた。これに対し、麦味噌を使用した容器詰味噌汁飲料は、製造直後や低温保管後の味噌感は十分とはいえなかったが、加温による劣化が認められなかった。 As shown in Table 1, the container-filled miso soup beverage using only rice miso and bean miso was significantly deteriorated by warming (occurrence of a savory odor and an irritating bitter taste due to warming). Moreover, although the flavor immediately after manufacture or after low-temperature storage (scent of miso or aftertaste of taste) was excellent, the flavor decreased after warm storage. On the other hand, in the case of miso soup beverages using wheat miso, the taste of miso was not sufficient immediately after production or after low-temperature storage, but deterioration due to heating was not observed.
〔容器詰味噌汁飲料の製造（２）〕
容器詰味噌汁飲料における最終濃度が表２に示す濃度になるように、味噌、風味だし、調味料、糊料、乳化剤及び重曹を水に添加した以外は上述と同様に、容器詰味噌汁飲料を製造した（試料６〜１０）。
[Manufacture of container-packed miso soup (2)]
Manufactures a container-filled miso soup beverage in the same manner as described above except that miso, flavor, seasoning, paste, emulsifier and baking soda are added to water so that the final concentration in the container-filled miso soup beverage is the concentration shown in Table 2. (Samples 6 to 10).
得られた試料６〜１０の各容器詰味噌汁飲料（サンプル）について、試験例１と同様にＢｘ及びｐＨを測定し、かつ試験例２と同様に官能評価を行った。結果を表２に示す。 About each container-packed miso soup drink (sample) of the obtained samples 6-10, Bx and pH were measured similarly to Test Example 1, and sensory evaluation was performed similarly to Test Example 2. The results are shown in Table 2.
表２に示すように、容器詰味噌汁飲料の味噌全量に対し麦味噌を少量配合するだけで、加温保管後の劣化（加温いたみ臭や刺激的苦渋味）が著しく抑制されることが明らかとなった。また、これらの容器詰味噌汁飲料は、加温保管後において風味（味噌感）が改善され、製造直後や低温保管後と比較しても同等の風味を呈し、嗜好的に大変好ましいものであった。 As shown in Table 2, it is clear that deterioration after warming storage (warm sour odor and pungent bitter taste) is remarkably suppressed only by adding a small amount of wheat miso to the total amount of miso of the container-filled miso soup beverage. It became. In addition, these container-packed miso soup beverages had improved flavor (miso feeling) after warm storage, exhibited the same flavor even immediately after production or after low-temperature storage, and were very preferable in taste. .
〔容器詰味噌汁飲料の製造（３）〕
容器詰味噌汁飲料における最終濃度が表３に示す濃度になるように、味噌、風味だし、調味料、糊料、乳化剤及び重曹を水に添加した以外は上述と同様に、容器詰味噌汁飲料を製造した（試料１１〜１８）。
[Manufacture of container-packed miso soup (3)]
Manufactures a container-filled miso soup beverage in the same manner as above except that miso, flavor, seasoning, paste, emulsifier, and baking soda are added to water so that the final concentration in the container-filled miso soup beverage is the concentration shown in Table 3. (Samples 11 to 18).
得られた試料１１〜１８の各容器詰味噌汁飲料（サンプル）について、試験例１と同様にＢｘ及びｐＨを測定し、かつ試験例２と同様に官能評価を行った。結果を表３に示す。また、比較のため、試料１及び３の結果を再掲する。 About each container-packed miso soup drink (sample) of the obtained samples 11-18, Bx and pH were measured similarly to Test Example 1, and sensory evaluation was performed similarly to Test Example 2. The results are shown in Table 3. For comparison, the results of Samples 1 and 3 are shown again.
表３に示すように、米味噌及び豆味噌のいずれにおいても、また味噌全量に対する麦味噌の含有量を様々に変化させても、加温保管後の劣化の抑制、風味の改善という、本発明の効果を奏することが明らかとなった。 As shown in Table 3, in any of the rice miso and bean miso, and even if the content of the barley miso with respect to the total amount of miso is variously changed, the present invention is said to suppress deterioration after warming storage and improve flavor. It became clear that there was an effect of.
本発明は、加温保管後においても劣化が抑制され、風味が改善された容器詰味噌汁飲料として有用であり、加温販売用容器詰味噌汁飲料として特に好適である。 INDUSTRIAL APPLICABILITY The present invention is useful as a container-packed miso soup beverage that is suppressed in deterioration even after warming storage and has improved flavor, and is particularly suitable as a container-filled miso soup beverage for warm sales.
Claims (9)
前記味噌汁の味噌として麦味噌を含有し、
前記味噌汁の味噌全量に対する前記麦味噌の含有量が１．０〜８５質量％である
ことを特徴とする容器詰味噌汁飲料。 A container-filled miso soup beverage made by filling miso soup in a container,
Contains miso soup as miso soup,
A container-filled miso soup beverage characterized in that the content of the barley miso with respect to the total amount of miso of the miso soup is 1.0 to 85% by mass.
前記味噌汁の味噌全量に対する麦味噌の含有量が１．０〜８５質量％となるように、前記麦味噌を含有させることを特徴とする容器詰味噌汁飲料の製造方法。 A method for producing a container-filled miso soup beverage by filling a container with miso soup,
The manufacturing method of the container-packed miso soup drink characterized by including the said barley miso so that content of the barley miso with respect to the total amount of miso of the said miso soup may be 1.0-85 mass%.
前記味噌汁の味噌全量に対する麦味噌の含有量が１．０〜８５質量％となるように、前記麦味噌を含有させることを特徴とする容器詰味噌汁飲料の劣化抑制方法。 A method for suppressing deterioration of a container-filled miso soup beverage by filling a container with miso soup,
The deterioration control method of the container-packed miso soup drink characterized by including the said barley miso so that content of the barley miso with respect to the total amount of miso of the said miso soup may be 1.0-85 mass%.
前記味噌汁の味噌全量に対する麦味噌の含有量が１．０〜８５質量％となるように、前記麦味噌を含有させることを特徴とする容器詰味噌汁飲料の風味改善方法。 A method for improving the flavor of a container-filled miso soup beverage by filling a container with miso soup,
The flavor improvement method of the container-packed miso soup drink characterized by including the said barley miso so that content of the barley miso with respect to the total amount of miso of the said miso soup may be 1.0-85 mass%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2017046597A (en) * | 2015-08-31 | 2017-03-09 | 株式会社 伊藤園 | Packed liquid food and drink, production method thereof, and taste deterioration suppression method of packed liquid food and drink |
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