JP2014124145A - Instant soup and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an instant soup easily dispersed in a degree of being added with cold water and being lightly mixed, and capable of tasting the flavors of fermented seasonings in instant soups and the characteristic of vegetable originals, and a method for producing the same.SOLUTION: Provided is an instant soup comprising at least one or more kinds of vegetables selected from cone, pumpkin, potato, carrot and tomato and/or at least one kind of fermented seasoning selected from soy sauce and miso. The instant soup comprises: sugar alcohol and/or dextrin; edible oil of 15 to 65 mass%; moisture of 5 to 25 mass%; and an emulsifier, and is characterized in that, hen fresh water is added by 250 g to 50 g of the instant soup, stirring and mixing are performed at 25°C and 120 rpm for 3 min using a hand whipper, and thereafter, leaving is performed for 5 min, the separation of an oil phase or a water phase is not visible.

Description

  The present invention relates to an instant soup that is poured after dilution by pouring water or hot water, and a method for producing the same. More specifically, instant soup that can be dispersed and eaten in the liquid by pouring cold water and slightly stirring, and can taste the original flavor of vegetables, soy sauce, and miso, and a method for producing the same About.

  Commercially available soup products are not only concentrated liquid products due to volume and weight problems, but are also generally used in the form of powders, granules, and tablets by volatilizing water until solid. Among them, regarding instant soups that are finally prepared and consumed at home, those that dissolve powder or solid soup in hot water have been widely studied (Patent Document 1, Patent Document 2, Patent Document 3, etc.). However, in any case, the soup is dissolved in hot water or dissolved by the user while heating, not in cold water or cold milk.

  In recent years, there has been a boom in health foods, and there is a growing trend to prefer healthy soups that contain a lot of vegetables, and many instant soups that contain a lot of vegetables are on sale. Such instant soup is a dry product or concentrated type, so it has good preservation and its expiration date is often set for a long time, but vegetables contained in the soup are dried or stored, The flavor is rapidly degraded by heating and reaction with moisture. As a result, instant soup has the problem of reducing the value of the product during storage.

  On the other hand, concentrated liquid soup containing soy sauce and instant miso soup containing miso have a rich flavor of fermented seasoning, and Japanese and Chinese soups can be easily obtained, so many products are sold. ing. However, the soup containing the fermented seasoning has a problem that when it is not heated, it has a scented flavor derived from the fermented seasoning, and conversely, when heated, there is a problem that the flavor tends to decrease. .

JP-A-7-184609 JP-A-7-327645 JP-A-8-38119

  In view of the above, there has been a demand for an instant soup that maintains the inherent flavor inherent to vegetables for a long period of time and can be easily obtained without cooking and cooling a cold vegetable soup such as Vichysoise. Moreover, in the instant soup containing a fermented seasoning, it has been required that a mild flavor is obtained without adding cadmium just by adding cold water to the soup.

Therefore, the present invention provides a fermented seasoning in instant soups, an instant soup that can taste the inherent flavor of vegetables, and a method for producing the same, by simply adding cold water and stirring gently. The purpose is to provide.
In other words, during distribution and storage, the flavor of vegetables can be stably maintained over a long period of time, and even after long-term storage, instant soup can be obtained with high palatability by simply adding cold or hot water. It is an object of the present invention to develop Moreover, even when diluted with cold water when eating, it is an object of the present invention to develop an instant soup that can taste the mild flavor of a fermented seasoning as in the case of dilution with hot water.

  As a result of earnest research to solve the above problems, the present inventor blended edible fats and oils, an emulsifier and a polyhydric alcohol, adjusted the water content to a specific range, and even when added, the separation of the oil phase or the water phase was visually recognized. Surprisingly, instant soup can be easily dispersed just by adding light water and stirring lightly, the flavor of vegetables can be kept stable for a long period of time, and the mild flavor of fermented seasoning can be obtained The present invention was completed.

That is, the present invention
(1) An instant soup containing at least one vegetable selected from corn, pumpkin, potato, carrot and tomato, and / or at least one fermented seasoning selected from soy sauce and miso, and a sugar alcohol And / or dextrin, edible fats and oils 15 to 65% by mass, moisture 5 to 30% by mass, emulsifier, and 250 g of fresh water is added to 50 g of instant soup, using a hand whipper at 25 ° C. and 120 rpm. Instant soup with the characteristics that the oil phase or the water phase cannot be separated when stirred and mixed for 3 minutes and then allowed to stand for 5 minutes,
(2) The total light transmittance T1 (control: Shimizu, wavelength 390 nm, optical path length 5 mm) of the instant soup obtained by measuring the turbidity using an integrating sphere photoelectric photometry is 3 Instant soup according to (1), which is higher than the total light transmittance T2 when the fats and oils are made into fine particles and become emulsified by diluting twice,
(3) Step 1 in which the instant soup contains powder as a blending raw material, and a part of the powder is mixed with edible fats and oils to prepare a dispersion in oil of the powder; The method for producing an instant soup according to (1) or (2), comprising the step 2 of mixing raw materials,
(4) The method for producing an instant soup according to (3), wherein the total amount of the powder mixed with the edible fat in step 1 is 5 to 50% by mass with respect to the entire instant soup,
It is.

  According to the present invention, there is provided an instant soup that can be easily dispersed by adding cold water and lightly stirring, maintaining the flavor of vegetables stably for a long period of time, and obtaining a mild flavor of fermented seasoning can do.

  Hereinafter, the present invention will be described in detail. In the present invention, “part” means “part by mass”, “%” means “mass%”, and “times” means “mass times” unless otherwise specified.

<Features of the present invention>
The present invention contains at least one fermented seasoning selected from corn, pumpkin, potato, carrot and tomato, and / or at least one fermented seasoning selected from soy sauce and miso, and is diluted with water or hot water for eating. Instant soup, containing 15 to 65 mass% edible fat and oil, 5 to 25 mass% moisture, emulsifier and sugar alcohol, adding 250 g of fresh water to 50 g of instant soup and using a hand whipper, 25 ° C , An instant soup having the property that separation of the oil phase or the water phase is not visible when the mixture is stirred and mixed at 120 rpm for 3 minutes and then allowed to stand for 5 minutes.

  The instant soup of the present invention has a characteristic that the oil phase or the water phase does not separate even if 250 g of fresh water is added to and mixed with 50 g of the soup, so that separation of oil components or moisture hardly occurs during long-term storage. Therefore, the instant soup of the present invention is less likely to decompose the flavor of vegetables due to the reaction with moisture as compared with the conventional instant soup, and can stably maintain the inherent flavor of vegetables for a long period of time. it can.

  In addition, the instant soup of the present invention has a characteristic that it undergoes a phase transition by absorbing water such as cold water or hot water added at the time of eating and becomes an oil-in-water emulsified food. Therefore, it can be easily dispersed in cold water by adding cold water and stirring it lightly.

  Furthermore, even when cold water is poured into the instant soup of the present invention containing a fermented seasoning and eaten, it causes a phase transition and becomes an oil-in-water emulsified food. A certain flavor is reduced and it can be made a mellow flavor. Moreover, the flavor fall of the fermented seasoning by heating can be suppressed.

<Instant soup>
The instant soup of the present invention is an instant soup that is diluted with water or hot water and is eaten, and is selected from at least one selected from corn, pumpkin, potato, carrot, and tomato, and / or soy sauce and miso. There is no particular limitation as long as it is an instant soup containing at least one fermented seasoning.

As soups prepared with the instant soup of the present invention, various vegetable soups such as corn, potato, green peas, green asparagus, carrot, tomato, pumpkin, spinach, mushroom, onion gratin, minestrone, consommé soup, borscht, gazpacho, In addition to Western-style soups such as potof, beef stew, tongue stew, chicken stew, beef stroganoff, curry, soup for hot pots such as hot pot, chige hot pot, boiled water, soup such as miso soup, tonkotsu soup, ginseng-yu, tom yum soup, ramen Can mention soup.
Among them, the present invention is an instant soup suitable for cold soup due to the property that it can be instantly prepared with cold water or cold milk.

<Vegetables>
The corn, pumpkin, potato, carrot and tomato used in the present invention are not particularly limited as long as they can be eaten in general. For example, pasty vegetables obtained by pulverizing vegetables, heating or decompressing vegetables Examples include dried vegetables with a water content of 10% by mass or less by treatment such as, vegetable extract powder extracted from vegetables with hot water, etc., and powdered together with excipients such as flour and dextrin. These may be used alone or in combination.

  In the instant soup of the present invention, the content of vegetables is not particularly limited, but in order to enhance the flavor of vegetables, it may be blended in an amount of 5 to 20% in terms of solid content, and further 6 to 15%, 7 to 10 % Is recommended.

<Fermented seasoning>
As the soy sauce in the present invention, commercially available soy sauce may be used, and the color, raw material, taste, and production method of soy sauce are not particularly limited. For example, a thick soy sauce, a light soy sauce, a white soy sauce, a tamari soy sauce, a recharged soy sauce, a low salt soy sauce, a low salt soy sauce, etc. can be mentioned. Moreover, the powdered soy sauce which dried soy sauce by processes, such as spray-drying, can be used.
The content of the soy sauce in the instant soup is not particularly limited, but it is set to 0. 0 in terms of solid content in consideration of appropriately imparting the umami and rich taste of the soy sauce to the instant soup and the moisture content of the instant soup described below. It is good to mix 5 to 10%, and further 1 to 5%.

As the miso used in the present invention, a commercially available miso may be used, and the color, raw material, taste, and production method of the miso are not particularly limited. Examples include red miso, white miso, light-colored miso, rice miso, wheat miso, bean miso, and blended miso, and sweet miso, sweet miso, and hot miso.
The amount of miso added to the instant soup is 0.5 to 60%, and further 1 to 50 in consideration of moderately imparting the rich flavor and richness of miso to the instant soup and the moisture content of the instant soup described below. % Is recommended.

<Edible oils and fats>
Edible fats and oils are lipids based on triacylglycerol or diacylglycerol, such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, milk fat, beef tallow, Animal fats and oils such as pork fat and egg yolk oil, and refined oils thereof, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, enzyme-treated egg yolk oil, etc. Can be mentioned. Such edible fats and oils may be used by 1 type, and may be used in combination of 2 or more type.

<Edible oil content>
The content of edible fats and oils is 15 to 65% with respect to the instant soup, and is preferably 20 to 60%, and more preferably 20 to 55%. If the content of edible fats and oils is too much or too little, the oil phase or the aqueous phase is easily separated, and as a result, the inherent flavor inherent to vegetables cannot be stably maintained for a long period of time. Moreover, when there is too much or too little content of edible fats and oils, it will become difficult to produce the above-mentioned phase transition. As a result, it becomes difficult to disperse easily in cold water, and it becomes difficult to obtain a mellow flavor of the fermented seasoning.

<Moisture content>
The water content of the instant soup of the present invention is 5 to 25% with respect to the instant soup, 7 to 22%, and more preferably 10 to 18%. When the moisture is excessively large, water phase separation is likely to occur, and the flavor of vegetables reacts with moisture, and as a result, the inherent flavor inherent to vegetables cannot be stably maintained for a long period of time. Moreover, when there is too much water | moisture content, it will become difficult to produce the above-mentioned phase transition, As a result, it will become difficult to disperse | distribute easily to cold water, and it will become difficult to obtain the mellow flavor of a fermented seasoning.
On the other hand, if the water content is excessively small, oil phase separation is likely to occur.

  Here, the water content in the instant soup is not limited to the amount added as water during the production of the instant soup, but individual ingredients used to contain the sugar alcohol, emulsifier and other ingredients described later in the instant soup of the present invention. The moisture contained in is also included. For example, when egg yolk is used as in the examples described later, the moisture contained in the egg yolk constitutes the moisture referred to herein, and when liquid sugar containing water as a sugar alcohol is used, it is contained in the liquid sugar. Moisture also constitutes moisture here. The moisture content of the instant soup can be measured by a vacuum drying method.

<Sugar alcohol>
The sugar alcohol used in the present invention is a polyhydric alcohol obtained by reducing an aldehyde group and a ketone group of a sugar to obtain an alcohol group, and examples thereof include sorbitol, maltitol, lactitol, erythritol, and reduced starch saccharified product. Here, the reduced starch saccharified product is, for example, hydrogenated starch saccharified product called dextrin, maltodextrin, starch syrup and the like obtained by decomposing starches such as potato starch, corn starch, waxy corn starch and tapioca starch. It is a reduced product obtained by addition and is a sugar mixture of sugar alcohols with glucose having various degrees of polymerization as a skeleton. The form of the sugar alcohol used in the present invention is not particularly limited as long as it is commercially available, but a liquid form, a powder form, or the like can be used.

  Although it does not specifically limit as sugar alcohol used for this invention, From a viewpoint which does not inhibit the flavor of vegetables or a fermented seasoning by sweetness, a reduced starch saccharified material can be used and DE value of raw material sugar is 40 or less. A reduced starch saccharified product may be used, and a reduced starch saccharified product having a DE value of the raw material sugar of 30 or less may be used. On the other hand, reduced starch saccharified products having a DE value of less than 10 are generally not sold, and therefore those having a DE value of 10 or more may be used. The DE value is an abbreviation of “dextrose equivalent”, and is an index indicating the degree of hydrolysis of starch by a method for indicating the quality of starch saccharified (starch sugar). A higher DE means a higher degree of hydrolysis, while a lower DE means a lower degree of hydrolysis.

<Dextrin>
The dextrin used in the present invention is a product obtained by hydrolyzing starch. Since dextrin is commercially available under the names of dextrin, starch saccharified product, starch decomposed product, starch hydrolyzed product, etc., these can be used. it can. In the present invention, among the dextrins, dextrin having a DE value of 50 or less may be used, and further, 20 or less or 10 or less may be used. The dextrin can be used in a solid or liquid form. However, when the dextrin is used, the blending amount is a value expressed in terms of solid content.

<Amount of sugar alcohol and / or dextrin>
Moreover, the compounding quantity of sugar alcohol and / or dextrin can be mixed | blended 25-200 parts in conversion of solid content with respect to 100 parts of edible fats and oils, and also 40-150 parts can be mix | blended. If the amount of the sugar alcohol and / or dextrin is too small, the oil phase or the aqueous phase tends to be separated, and as a result, the inherent flavor inherent to the vegetables may not be stably maintained for a long time. On the other hand, when there are too many compounding quantities of sugar alcohol and / or dextrin, it will become difficult to produce the above-mentioned phase transition, it will become difficult to disperse | distribute easily to cold water, and it may become difficult to obtain the mild flavor of a fermented seasoning.
In addition, in the instant soup of the present invention, the separation of the oil phase or the aqueous phase is suppressed, and as a result, the inherent flavor inherent to vegetables is stably maintained for a long period of time, and a phase transition occurs, resulting in cold water. A sugar alcohol is preferably used because it easily disperses and makes it easy to obtain a mild flavor of the fermented seasoning.

<Emulsifier>
The emulsifier used in the present invention is not particularly limited as long as it is used for food. For example, phospholipid, lysophospholipid, sodium caseinate, sucrose fatty acid ester, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, sorbitan Examples include fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and the like, and egg yolk, milk protein, soybean protein, and the like, which are food materials excellent in emulsifying power, may be used. Moreover, these 1 type (s) or 2 or more types can be used together.

  When using egg yolk as an emulsifier, in addition to raw egg yolk and whole egg containing egg yolk, the raw egg is sterilized, frozen, spray dried or freeze dried, phospholipase A1, phospholipase A2, One or two of enzyme treatment with phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. What gave the process more than a seed | species should just be used.

  When using milk protein as an emulsifier, it can be contained by blending milk or milk products containing milk protein. As milk or dairy products, for example, those specified in a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) on milk or dairy milk and dairy ingredient standards, for example, milk, Concentrated milk, whole milk powder, skim milk powder, sweetened powdered milk, cheese, whey powder, protein concentrated whey powder, cream, butter, butter oil, butter milk, etc. can be used, and the form of milk and dairy products is powder In particular, powdered milk such as whole milk powder, skim milk powder, and sweetened milk powder is preferable.

  When soy protein is used as an emulsifier, the protein extracted from defatted soybean is acid-treated, neutralized and spray-dried, and the separated soy protein has a protein content of 90% or more, and water-soluble sugar and ash from defatted soybean, etc. The concentrated soy protein having a protein content increased to 70% or more can be incorporated by mixing.

  In the instant soup of the present invention, among the above-mentioned emulsifiers, at least milk protein may be included, and egg yolk may be further included from the viewpoint of easy dispersion in cold water. As the egg yolk, it is particularly preferable to include a lysed egg yolk that has been subjected to an enzyme treatment with phospholipase A2.

  The total blending amount of the emulsifier can be blended in an amount of 0.01 to 20% in terms of solid content with respect to the instant soup, and further 0.5 to 15%. If the blending amount of the emulsifier is less than the above range, the oil phase or the aqueous phase is easily separated, and as a result, the inherent flavor inherent to the vegetables may not be stably maintained for a long time. On the other hand, when there are too many compounding quantities of an emulsifier, it will become difficult to produce the above-mentioned phase transition and it will become difficult to disperse | distribute easily to cold water, and the mellow flavor of a fermented seasoning may not be obtained.

<Other raw materials>
The instant soup of the present invention includes, in addition to the above-described components, extracts such as fruits, seafood, beans, cereals, livestock meat, etc., salt, sodium glutamate, soy sauce, miso, nucleic acid-based umami seasoning Various seasonings such as flavours, glucose, fructose, galactose, mannose, sucrose, trehalose, lactose, maltose, maltotriose, fructooligosaccharides, galactooligosaccharides, oligosaccharides such as mannan oligosaccharides, dextrin, glucan, glucose fructose liquid sugar, And sugars such as fructose and glucose liquid sugar, vinegar, citric acid, tartaric acid, succinic acid, malic acid, citrus fruit juice and other acid materials, ascorbic acid or salts thereof, antioxidants such as vitamin E, and coloring agents such as gardenia pigments However, various ingredients and additives such as liquid seasonings such as liquid seasonings, etc. that have been prepared by pre-mixing the above raw materials are Can effect appropriately selected within a range that does not impair the, blended.

In addition, the instant soup of the present invention can contain starch and gum because it can impart an appropriate viscosity to the soup obtained by pouring cold water or hot water. Examples of gums include xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, and silly seed gum, and starches include potato starch, corn starch, tapioca starch, wheat starch, and rice starch. Examples thereof include processed starch obtained by subjecting starch to pregelatinization and crosslinking, and wet heat-treated starch.
The gum and starch can be contained in a total content of 0.01 to 20%, and further 0.1 to 10%.

<Method of manufacturing instant soup>
By performing the following steps 1 and 2 in sequence, the instant soup of the present invention can be produced without causing separation of moisture and edible fats and oils.

<Step 1>
A dispersion in powder of oil is prepared by mixing a part of the powder as a blending raw material and edible fats and oils. More specifically, the above-described vegetables and / or fermentation seasonings, emulsifiers, sugar alcohols, and other blended raw materials, which are powdered, are sequentially mixed with edible oils or fats, or these powders in advance. By mixing the body and mixing with the edible oil and fat, a mixture in which at least a part of the powder is dispersed in an edible oil and fat in an insoluble state is prepared. The mixing operation can be performed using a stirrer such as a kneader or a Hobart mixer. In the present invention, the powder may have a water content of 10% or less, and further 5% or less.

  The total amount of the powder mixed with the edible fat in step 1 is based on the instant soup from the viewpoint of stably maintaining the inherent flavor of vegetables for a long period without causing separation of moisture and edible fat. 5 to 50%, and further 5 to 30% and 10 to 25% can be added. Moreover, when the total amount of the powder is in the above range, phase transition occurs when cold water or the like is added, and as a result, it is easily dispersed in cold water, and it is easy to obtain a mild flavor of the fermented seasoning. .

<Process 2>
Among the blended raw materials constituting the instant soup of the present invention, the remainder of what is used in step 1 is mixed with the powdered dispersion in oil obtained in step 1 to obtain instant soup.

  The amount of water added in step 2 may be an amount that satisfies the property of causing the above-mentioned instant soup to cause phase transition, but can be added in an amount of 5 to 25% with respect to the instant soup, and further 7 to 22 %, 10 to 18% can be added.

  As a method of adding water, water may be blended, or a food material containing water, for example, liquid sugar containing water as a sugar alcohol may be blended, or egg yolk containing water is blended. It may be done depending on the situation.

  Thus, when the raw material of the instant soup of the present invention includes a powder form and a liquid form having a higher water content than the powder (for example, dried egg yolk and raw egg yolk), the powder The body is added in step 1 and the liquid is added in step 2.

<Characteristics of instant soup>
The instant soup of the present invention is obtained by adding 250 g of fresh water to 50 g of instant soup, stirring and mixing for 3 minutes at 25 ° C. and 120 rpm using a hand whipper, and then leaving the oil phase or water phase for 5 minutes. It has the characteristic that separation cannot be visually recognized.

  The instant soup of the present invention has an instant soup with a total light transmittance T1 (control: Shimizu, wavelength 390 nm, optical path length 5 mm) of the instant soup obtained by measuring turbidity using an integrating sphere photoelectric photometry method. Is diluted with water three times, so that the fats and oils are made into fine particles and become emulsified to have a higher light transmittance than the total light transmittance T2. Specifically, T2 may be 80% or less of T1, and further 60% or less.

  In the present invention, the total light transmittance is a value relative to the total light transmittance of fresh water. That is, the total light transmittance is a ratio of the transmitted light beam including the diffusion component to the parallel incident light beam to the sample, and the total light transmittance (%) of the sample in the present invention is 100% of the transmittance of fresh water as a control. The transmittance (%) of the sample in the case of% is shown. More specifically, the total light transmittance is a numerical value obtained at a wavelength of 390 nm and an optical path length of 5 mm by turbidity measurement using an integrating sphere electrophotometry, and a turbidity measuring device (model name “WA 2000N”). , Nippon Denshoku Industries Co., Ltd.).

  By having these characteristics, the instant soup of the present invention does not cause separation of moisture and edible oil and fat, and the flavor component of vegetables does not disappear over time. Can be stably maintained for a long period of time. In addition, when cold water or the like is added, a phase transition occurs, and as a result, it is easily dispersed in cold water, and a mellow flavor of the fermented seasoning is easily obtained.

  The instant soup of the present invention is described in detail below based on examples. Note that the present invention is not limited to this.

[Example 1]
Instant soups were produced at the blending ratios in Table 1. Specifically, soybean oil is added to the kneader, then pumpkin powder, whole milk powder, sugar, salt, powder bouillon is added, and after stirring and mixing, sugar alcohol and fresh water are added, and after stirring and mixing, deaeration did. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and then filled into containers 50 g at a time to produce instant soup. As the sugar alcohol, S100 (manufactured by Nikken Kasei Co., Ltd., 70% aqueous solution, sugar alcohol having 64% or more of sugar composition of 5 sugars or more, DE value 15 of raw dextrin) was used. A small pouch was used as the container.

When 1 bag of instant soup (50 g) obtained and 250 g of cold water were combined and stirred with a spoon for about 10 seconds, the instant soup was evenly mixed in cold water and a cold soup could be easily prepared. Moreover, the flavor of vegetables was strong and it was a very preferable flavor as vegetable soup.
Further, the moisture content of the obtained instant soup was measured by a reduced pressure heating drying method (Table 1).

[Examples 2 to 4, Comparative Examples 1 to 6]
In Example 1, the instant soups or instant miso soups of Examples 2 to 4 and Comparative Examples 1 to 6 were produced in the same manner except that the blending ratios in Table 1 were changed.
Specifically, in a kneader, potato powder, carrot powder, pumpkin powder, tomato powder, whole milk powder, sucrose fatty acid ester, Max 1000 (manufactured by Matsutani Chemical Industry Co., Ltd., powder, average molecular weight 2000, sugar with a polymerization degree of 8 or more 79.1% quality, DE value 9), sugar, salt, powdered bouillon or powdered dough and soybean oil are mixed with stirring to prepare a powder dispersion in oil, and then raw egg yolk, ST100, cream Corn, miso, soy sauce, or fresh water was added and stirred and mixed to deaerate. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and then filled into containers 50 g at a time to produce instant soup.
The water content of the liquid or pasty raw material was 78% for cream corn, 45% for miso, 70% for soy sauce, and 48% for raw egg yolk.

  The moisture content of the obtained instant soup was measured by a vacuum heating drying method (Table 1). Moreover, the obtained instant soups of Comparative Examples 1 and 2 and Comparative Examples 4 to 6 were subjected to oil phase separation immediately after production.

[Comparative Example 7]
Instant soups were produced at the blending ratios in Table 1. Specifically, pumpkin powder, whole milk powder, sugar, salt, powder bouillon are added to the kneader, after stirring and mixing, sugar alcohol and fresh water are added, after stirring and mixing, soybean oil is added and further stirring and mixing Produced an instant soup in the same manner as in Example 1. The resulting instant soup had an oil phase separation.

[Test Example 1] Separation test after water addition of instant soups 250 g of water was added to 50 g of each of the instant soups of Examples 1 to 4 and Comparative Example 3, and stirred at 120 rpm at 25 ° C for 3 minutes using a hand whipper. After standing for 5 minutes, separation of oil or water was visually confirmed.

Separation of the obtained mixture was evaluated according to the following evaluation criteria (Table 1).
<Evaluation criteria>
○: Separation of oil or water was hardly observed, and it was a preferable state as a soup.
X: Separation of oil or water was observed, which was not preferable as a soup.

[Test Example 2] Total light transmittance before and after dilution of instant soup The instant soups of Test Examples 1 to 4 and Comparative Example 3 were put in a quartz cell having a thickness of 5 mm, and the total light transmittance T1 with turbidity of fresh water was turbid. Using a integrating sphere electrophotometric method, a degree measuring device model name “WA 2000N” (Nippon Denshoku Industries Co., Ltd.) was used. The instant soup was diluted three times with water, and the total light transmittance T2 was measured in the same manner (Table 1). Next, the ratio of T2 to T1 was determined by the following formula, and the change in total light transmittance was evaluated based on the criteria A to B described below.

Ratio of T2 to T1 (%) = {total light transmittance after dilution T2 (%) / total light transmittance T1 (%) before dilution} × 100

<Evaluation criteria for total light transmittance>
A: Ratio of T2 to T1 is 80% or less B: Ratio of T2 to T1 is more than 80%

[Test Example 3] Preservation test Instant soups containing the vegetables of Examples 1 to 3 and Comparative Examples 1 to 5 and 7 were stored at 40 ° C. for 2 weeks. (Table 1). In this test, the flavors of vegetables were compared using each sample stored at 4 ° C. for 2 weeks under light shielding as a control. For the evaluation, a sample prepared by pouring 250 g of hot water into one instant soup bag (50 g) and stirring with a spoon for 10 seconds was used.

<Evaluation criteria>
A: The strength of the vegetable flavor was the same as that of the control, and the flavor was very favorable as a vegetable soup. B: The flavor of the vegetable was slightly weaker than that of the control, but there was no problem. C: The flavor of the vegetable was weaker than the control, and it was an unfavorable flavor as a vegetable soup

[Test Example 4] Sensory test The instant soup (miso soup) containing the fermented seasoning of Example 4 and Comparative Example 6 was subjected to sensory evaluation according to the following evaluation criteria (Table 1). Specifically, 250 g of cold water was poured into one instant soup bag (50 g), and the sample stirred with a spoon was visually evaluated.

<Evaluation criteria>
A: Instant soup is easily dispersed and dissolved in cold water due to phase transition, no cadmium derived from fermented seasoning is felt, and a mild and rich flavor of soy sauce or miso is felt B: Instant soup It gradually disperses and dissolves in cold water as a result of the transition, and the cadence derived from the fermented seasoning was slightly felt, but the mild and rich flavor of soy sauce or miso was felt. C: Instant soup separated into oil I felt a cadaver derived from the fermented seasoning

From Table 1, it contains at least one vegetable selected from corn, pumpkin, potato, carrot, tomato and / or at least one fermented seasoning selected from soy sauce and miso, sugar alcohol and / or dextrin, , 15 to 65% by weight of edible oil and fat, 5 to 25% by weight of water, emulsifier, and preparing a dispersion in powder of oil by mixing a part of powder as a raw material and edible fat and oil Instant soup having Step 1 and Step 2 of mixing other raw materials with the dispersion in oil has a strong vegetable flavor and a very favorable flavor as a vegetable soup (Examples 1 to 3). By phase transition, it was easily dispersed and dissolved in cold water, and no cadmium derived from the fermented seasoning was felt, and a mild and rich flavor of soy sauce or miso was felt (Example 4).
Also, combine 1 bag of instant soups (50 g) of Examples 1 to 4 and 250 g of cold water and stir with a spoon for about 10 seconds. The instant soup is evenly mixed in the cold water, and a cold soup is easily prepared. We were able to.

  On the other hand, instant soups (Comparative Examples 3 to 6) in which the content of edible oils and moisture is not in the above range, instant soups that do not contain sugar alcohol and emulsifier (Comparative Examples 1 and 2), and instant soups that do not have the above steps (Comparative example 7) oil-separated, the flavor of vegetables is weaker than a control | contrast, and it is a flavor unfavorable as vegetable soup (comparative examples 1-5, 7), and instant soup oil-separated. , The cadence derived from a fermented seasoning was felt (Comparative Example 6).

[Example 8]
Instant curry soup was manufactured by the following method. Specifically, 29.6% soybean oil is added to the kneader, then 8% whole milk powder, 10% curry powder, 2% potato powder, 2% tomato powder, 5% salt, 1% sodium glutamate, chicken bouillon Powder 1%, sugar 1%, and xanthan gum 0.4% were added, mixed with stirring, then sugar alcohol 30% and lysed egg yolk 10% were added, and the mixture was further stirred and mixed to deaerate. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and then filled into containers 50 g at a time to produce instant soup. As the sugar alcohol, S30 (manufactured by Nikken Kasei Co., Ltd., 70% aqueous solution, sugar alcohol having 43% or more of the sugar composition of 5 sugars or more, DE value 30 of raw dextrin) was used. The moisture content of the obtained instant soup was measured by a reduced pressure heating drying method and found to be 14%.

  When the obtained instant soup was subjected to a separation test after addition of water in the same manner as in Test Example 1, almost no separation of oil or water was observed, which was a preferable state. Moreover, the soup obtained by pouring hot water had a strong vegetable flavor and a very favorable flavor as a soup. When 1 bag of instant soup (50 g) obtained and 250 g of cold water were combined and stirred with a spoon for about 10 seconds, the instant soup was evenly mixed in cold water and a cold soup could be easily prepared.

[Example 9]
Instant seafood soup was produced by the following method. Specifically, 35% soybean oil is added to the kneader, then 6.8% whole milk powder, 0.5% garlic powder, 1.8% clam extract powder, 1.5% scallop extract powder, black pepper 0 .1%, sodium glutamate 3.5%, sugar 1.2%, xanthan gum 0.05% and sodium chloride 11%, and after stirring and mixing, S100 100 28%, soy sauce 1.7%, fish sauce 0. 9%, onion extract 1.2%, shrimp extract 3.5%, and fresh water 3.25% were added and further deaerated after stirring and mixing. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and then filled into containers 50 g at a time to produce instant soup. The moisture content of the obtained instant soup was measured by a reduced pressure heating drying method and found to be 16%.

  When the obtained instant soup was subjected to a separation test after addition of water in the same manner as in Test Example 1, almost no separation of oil or water was observed, which was a preferable state. Moreover, it disperse | distributed and melt | dissolved easily in cold water by phase transition, the cadence derived from a fermented seasoning was not felt, and the mild flavor of soy sauce was felt. When 1 bag of instant soup (50 g) obtained and 250 g of cold water were combined and stirred with a spoon for about 10 seconds, the instant soup was evenly mixed in cold water and a cold soup could be easily prepared.

Claims (4)

Instant soup containing at least one vegetable selected from corn, pumpkin, potato, carrot, tomato, and / or at least one fermented seasoning selected from soy sauce and miso,
Sugar alcohol and / or dextrin;
15 to 65% by weight of edible oil and fat, 5 to 25% by weight of moisture, and contains an emulsifier,
250 g of fresh water is added to 50 g of instant soup, and the mixture is stirred and mixed at 25 ° C. and 120 rpm for 3 minutes using a hand whipper, and then left to stand for 5 minutes. ,
Instant soup. In the instant soup according to claim 1,
The total light transmittance T1 (control: Shimizu, wavelength 390 nm, optical path length 5 mm) of the instant soup obtained by measuring the turbidity using an integrating sphere photoelectric photometric method is a 3-fold dilution of the instant soup with water. Is higher than the total light transmittance T2 when the fats and oils are finely divided into an emulsified state,
Instant soup. It is a manufacturing method of the instant soup of Claim 1 or 2,
The instant soup contains powder as a compounding ingredient,
Step 1 of preparing a dispersion in powder of oil by mixing a part of the powder and edible fats and oils,
And Step 2 of mixing other raw materials with the dispersion in oil.
How to make instant soup. In the manufacturing method of the instant soup of Claim 3,
The total amount of the powder mixed with the edible fat in step 1 is 5 to 50% by mass with respect to the whole instant soup,
How to make instant soup.