JP2016036315A - Canned onion soup beverage and method for producing the same - Google Patents
Canned onion soup beverage and method for producing the same Download PDFInfo
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- JP2016036315A JP2016036315A JP2014163228A JP2014163228A JP2016036315A JP 2016036315 A JP2016036315 A JP 2016036315A JP 2014163228 A JP2014163228 A JP 2014163228A JP 2014163228 A JP2014163228 A JP 2014163228A JP 2016036315 A JP2016036315 A JP 2016036315A
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- 235000021201 onion's soup Nutrition 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 241000234282 Allium Species 0.000 claims abstract description 70
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 70
- 239000004615 ingredient Substances 0.000 claims abstract description 64
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000011575 calcium Substances 0.000 claims abstract description 36
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 36
- 239000007864 aqueous solution Substances 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 11
- 230000035622 drinking Effects 0.000 abstract description 13
- 239000000243 solution Substances 0.000 abstract description 4
- 229960005069 calcium Drugs 0.000 description 26
- 240000008042 Zea mays Species 0.000 description 19
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 19
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 19
- 235000005822 corn Nutrition 0.000 description 19
- 235000014347 soups Nutrition 0.000 description 15
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 12
- 239000001527 calcium lactate Substances 0.000 description 12
- 229960002401 calcium lactate Drugs 0.000 description 12
- 235000011086 calcium lactate Nutrition 0.000 description 12
- 235000013311 vegetables Nutrition 0.000 description 9
- 238000007654 immersion Methods 0.000 description 8
- 239000007787 solid Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 159000000007 calcium salts Chemical class 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000014613 canned/preserved soup Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 244000144927 Aloe barbadensis Species 0.000 description 1
- 235000002961 Aloe barbadensis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940072113 onion extract Drugs 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、缶入りオニオンスープ飲料及びその製造方法に関する。 The present invention relates to a canned onion soup beverage and a method for producing the same.
現在、市販されているスープ製品には、粉末スープをお湯等に溶かして飲用するタイプの製品や、缶やパウチ容器にスープを充填した常温で流通・保存可能なタイプの製品がある。
これらの中でも缶に充填してなるスープ製品は、主にコーンからなる固形の具材を含有しており、開栓してそのまま飲んだり、食したりすることができる。
Currently, there are soup products on the market that can be used by dissolving powder soup in hot water or the like, and products that can be distributed and stored at room temperature in which cans or pouch containers are filled with soup.
Among these, soup products filled in cans contain solid ingredients mainly composed of corn, and can be opened and taken or eaten as they are.
また、特許文献１に記載されているように、野菜類に少なくとも食塩水、糖液、糖アルコール液のいずれかを含浸させ、次いでカルシウム塩水溶液及び／又はマグネシウム塩水溶液を含浸させることによる野菜類の軟化防止方法は公知である。
加えて、特許文献１には、乳酸カルシウム水溶液の濃度は１〜３重量％であり、３重量％を超えると食品の味覚が苦くなり好ましくないこと、さらに比較例１としてカルシウム塩濃度２重量％の乳酸カルシウム水溶液中にタマネギ片を投入し浸漬処理を行った結果、加熱後において食感が悪いとの結果も記載されている。
In addition, as described in Patent Document 1, vegetables by impregnating vegetables with at least one of a saline solution, a sugar solution, and a sugar alcohol solution, and then impregnating a calcium salt aqueous solution and / or a magnesium salt aqueous solution. Methods for preventing softening are well known.
In addition, in Patent Document 1, the concentration of the calcium lactate aqueous solution is 1 to 3% by weight, and if it exceeds 3% by weight, the taste of food becomes unpreferable, and as Comparative Example 1, the calcium salt concentration is 2% by weight. As a result of putting an onion piece into the calcium lactate aqueous solution and performing an immersion treatment, the result that the food texture is poor after heating is also described.
特許文献２に記載されているように、アロエベラ、ブドウ果粒、パインアップル、みかん、いちご、りんご、桃、梨等の専ら果実である食物固形物の大きさが約７．５ｍｍ〜１５ｍｍであり、該飲料にカルシウムを約０．００１〜０．０４重量％含有させることで、食感が十分に得られる程度の大きさを有し、かつ破断強度が低下せずに食感が維持された食用固形物含有飲料は公知である。
なお、特許文献２における飲料にカルシウムを含有させる方法は、実施例の記載からみて、固形分含有飲料を製造し、これをＰＥＴ容器に充填し、さらに乳酸カルシウム水溶液を添加する方法である。
As described in Patent Document 2, the size of food solids that are exclusively fruits such as aloe vera, grape fruit, pineapple, mandarin orange, strawberry, apple, peach, pear is about 7.5 mm to 15 mm By adding about 0.001 to 0.04% by weight of calcium to the beverage, the beverage has a size sufficient to obtain a texture, and the texture is maintained without a decrease in breaking strength. Edible solids-containing beverages are known.
In addition, the method of containing calcium in the beverage in Patent Document 2 is a method of manufacturing a solid content-containing beverage, filling this into a PET container, and further adding a calcium lactate aqueous solution in view of the description of the examples.
特許文献３には、缶入りコーンポタージュスープが記載されており、コーンポタージュスープを缶から飲む際に粒コーンがほとんど缶内に残らないようにするため、粒コーンの大きさやスープ粘度を規定している。
この缶入りコーンポタージュスープに含有される粒コーンの性質としては、粒コーン本来の性質として、粒コーン同士や粒コーンと缶内壁とが粘着したり、付着したりして、分離や剥離が困難になることがないことが挙げられる。また、カットし、加熱した玉ねぎよりも形状が安定している。そのため、特許文献３に記載の発明においては、粒コーンの大きさやスープ粘度を規定し、必要に応じて飲み口である缶の開口部を、粒コーンが十分に通過し易い形状とすることで、もともと、ごろごろとした塊形状である粒コーンを飲用時に缶内に残すことがない。
Patent Document 3 describes canned corn potage soup. When drinking corn potage soup from a can, the size of the grain corn and the soup viscosity are regulated so that almost no corn remains in the can. ing.
The nature of the grain corn contained in this canned corn potage soup is the original nature of the grain corn, and the grain corns adhere to each other, or the grain corn and the inner wall of the can adhere to each other, making separation and peeling difficult. It is not to become. Also, the shape is more stable than cut and heated onions. Therefore, in the invention described in Patent Document 3, the size of the grain corn and the soup viscosity are defined, and if necessary, the opening of the can, which is a drinking mouth, is formed into a shape that allows the grain corn to easily pass therethrough. Originally, the grain corn which is a lump shape is not left in the can when drinking.
特許文献４には、たまねぎ等の新鮮な切った野菜を、乳酸カルシウム等の水溶液中にて２０℃未満の温度で保存することが記載されている。 Patent Document 4 describes storing freshly cut vegetables such as onions in an aqueous solution such as calcium lactate at a temperature of less than 20 ° C.
ところが、上記のように、現在市販されている缶入りスープに含まれる固形の具材はコーンが主であり、他の具材を含む缶入りスープはほとんど存在しない。またこの缶入りのコーンスープにおいても、缶容器の飲み口の構造上、またはコーンの大きさにより、飲用時において固形物であるコーンが出にくかった。
特許文献１に記載の発明によると、野菜類に食塩水、糖液、糖アルコールを含浸させ、次いでカルシウム塩水溶液を含浸させることにより、初めて野菜類の軟化を防止できるものの、カルシウム塩水溶液の含浸のみの処理を行うと軟化の防止ができないし、ＳＯＴ（ＳＴＡＹ−ＯＮ−ＴＡＢ）缶入りスープへの適用を意図していない。
また特許文献２においては、専ら果実を対象に、飲料を容器に充填した後に、乳酸カルシウム水溶液を添加する方法であって、野菜を処理することを対象としていないし、飲料の原料に野菜を添加するまえに、野菜を乳酸カルシウムで処理するものではない。
また上記特許文献３に記載のように互いに付着しにくく、かつ缶内に付着して取れなくなることがない粒コーン以外の具材について、具材を缶内に残さないようにする手段に関する記載はなく、粒コーン以外の具材を含有するスープを直接飲用するための缶入りスープとしていなかった。
さらに鮮度維持の目的で野菜を乳酸カルシウムで処理することは公知であっても、鮮度維持の目的ではなく、一定の粒子径の玉ねぎを処理することまでは知られていない。
そこで、本発明はオニオンスープを飲み口を有する缶に充填して、飲用時に十分な量のオニオン具材を出すことができ、容器内に残らないようにすることを課題とする。
However, as described above, the solid ingredients contained in canned soups currently on the market are mainly corn, and there are almost no canned soups containing other ingredients. Also in this canned corn soup, corn which is a solid substance was difficult to come out at the time of drinking due to the structure of the mouth of the can container or the size of the corn.
According to the invention described in Patent Document 1, it is possible to prevent softening of vegetables for the first time by impregnating vegetables with saline, sugar solution, sugar alcohol and then impregnating with calcium salt aqueous solution. However, it is not intended to be applied to soup containing SOT (STAY-ON-TAB) cans.
Moreover, in patent document 2, after filling a drink into a container exclusively for fruit, it is a method of adding calcium lactate aqueous solution, Comprising: It does not intend to process vegetables, and adds vegetables to the raw material of drinks Before doing this, vegetables are not treated with calcium lactate.
In addition, as described in the above-mentioned Patent Document 3, with respect to ingredients other than the granular corn that are difficult to adhere to each other and do not adhere to the can and cannot be removed, the description relating to means for preventing the ingredient from remaining in the can The soup containing ingredients other than grain corn was not used as a canned soup for drinking directly.
Further, even though it is known to treat vegetables with calcium lactate for the purpose of maintaining freshness, it is not the purpose of maintaining freshness, and it is not known to treat onions with a certain particle size.
Therefore, an object of the present invention is to fill a can having a drinking mouth with onion soup so that a sufficient amount of onion ingredients can be taken out during drinking and not left in the container.
本発明者は、上記課題を解決すべく鋭意研究した結果、下記の缶入りオニオンスープ及びその製造方法に到達した。
１．カルシウム濃度が０．５２重量％以上のカルシウム含有水溶液に浸漬したオニオン具材を含有する缶入りオニオンスープ飲料。
２．該オニオン具材の平面上の最長の対角線の長さが１０ｍｍ以下である１に記載の缶入りオニオンスープ飲料。
３．カルシウム含有水溶液のカルシウム濃度が０．５２〜３．２５重量％である１又は２に記載の缶入りオニオンスープ飲料。
４．前記缶の開口部の口径が１８〜３０ｍｍである１〜３のいずれかに記載の缶入りオニオンスープ飲料。
５．前記缶がＳＯＴ缶で、そのＳＯＴ缶の開口部からオニオンスープ飲料を出したとき、前記オニオン具材の７０重量％以上がオニオンスープ飲料の液体成分と共に缶外に出る１〜４のいずれかに記載の缶入りオニオンスープ飲料。
６．カルシウム濃度が０．５２重量％以上のカルシウム含有水溶液にオニオン具材を浸漬する工程を有する、オニオン具材を含有する缶入りオニオンスープ飲料の製造方法。
７．カルシウム濃度が０．５２重量％以上のカルシウム含有水溶液にオニオン具材を浸漬する工程を有する、オニオン具材を含有する缶入りオニオンスープ飲料の缶からの出やすさ改善方法。
As a result of earnest research to solve the above problems, the present inventors have reached the following canned onion soup and a method for producing the same.
1. Canned onion soup beverage containing onion ingredients soaked in a calcium-containing aqueous solution having a calcium concentration of 0.52% by weight or more.
2. 2. The canned onion soup beverage according to 1, wherein the length of the longest diagonal line on the plane of the onion ingredient is 10 mm or less.
3. The canned onion soup beverage according to 1 or 2, wherein the calcium concentration of the calcium-containing aqueous solution is 0.52 to 3.25% by weight.
4). The canned onion soup beverage according to any one of 1 to 3, wherein the opening of the can has a diameter of 18 to 30 mm.
5. When the can is an SOT can and an onion soup drink is taken out from the opening of the SOT can, 70% by weight or more of the onion ingredients come out of the can together with the liquid component of the onion soup drink. Canned onion soup beverage as described.
6). The manufacturing method of the canned onion soup drink containing an onion ingredient which has the process of immersing an onion ingredient in the calcium containing aqueous solution whose calcium concentration is 0.52 weight% or more.
7). A method for improving the ease with which a canned onion soup beverage containing onion ingredients can be removed from a can, comprising the step of immersing the onion ingredients in a calcium-containing aqueous solution having a calcium concentration of 0.52% by weight or more.
本発明によれば、具材であるオニオンが容器内に残らないようにした缶入りオニオン具材含有オニオンスープ飲料を得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, the onion ingredient containing onion soup drink which prevented the onion which is an ingredient from remaining in a container can be obtained.
本発明のオニオンスープ飲料は、原料であるオニオン具材を予めカルシウム濃度が０．５２重量％以上のカルシウム含有水溶液に浸漬させることにより、飲み口を有する缶に充填して缶入り飲料としても、缶からオニオンスープをオニオン具材と共に出す際の出やすさが改善されて、飲用時に具材であるオニオンの十分な量を出すことができる。 The onion soup beverage of the present invention is prepared by immersing an onion ingredient as a raw material in a calcium-containing aqueous solution having a calcium concentration of 0.52% by weight or more in advance to fill a can having a drinking mouth as a canned beverage, Ease of taking out the onion soup together with the onion ingredients from the can is improved, and a sufficient amount of the onion as an ingredient can be taken out when drinking.
（オニオン具材）
本発明にてカルシウム含有水溶液に浸漬させるオニオン具材としては、通常オニオンスープに使用できる品種の玉ねぎから得たもので良く、そのオニオン具材の形状は特に限定されず、直方体、立方体、五角柱などの多角体、球形等任意の形状とすることができるが、加工のしやすさの観点から多角体が好ましく、直方体または立方体が特に好ましい。このオニオン具材とするために、剥いた玉ねぎを任意の装置にて切断やすり下ろしを行い得る。
このようなオニオン具材を得るために、チョッパー、ミキサー又はカッターミル等の公知の切断機や摩砕機等を挙げることができる。またオニオン具材の大きさは平面上の最長の対角線の長さが１０ｍｍ以下、好ましくは５．５〜１０ｍｍ、より好ましくは５．５〜８．５ｍｍ、さらに好ましくは６〜８ｍｍである。なお、本発明でいうオニオン具材の平面上の最長の対角線の長さとは、直方体や立方体等の形状をしたオニオン具材の対角線の長さが最長となる面の対角線の長さであって、オニオン具材１つ１つのその対角線の長さの平均値をいう。
オニオン具材の平面上の最長の対角線が５．５ｍｍ未満であるとオニオンスープ中のオニオン具材としての食感や、飲用時につぶつぶ感を感じにくくなる可能性がある。平面上の最長の対角線の長さが１０ｍｍを超えると、飲用時に缶内の壁面に付着して取り出しにくくなり、結果的に缶内に残るオニオン具材の量が多くなる。
(Onion ingredients)
The onion ingredients to be immersed in the calcium-containing aqueous solution in the present invention may be those obtained from varieties of onions that can be used normally in onion soup, and the shape of the onion ingredients is not particularly limited. However, from the viewpoint of ease of processing, a polygon is preferable, and a rectangular parallelepiped or a cube is particularly preferable. In order to make this onion ingredient, the peeled onion can be cut and grated with any apparatus.
In order to obtain such onion ingredients, a known cutting machine such as a chopper, a mixer or a cutter mill, an attritor or the like can be used. The size of the onion material is such that the length of the longest diagonal line on the plane is 10 mm or less, preferably 5.5 to 10 mm, more preferably 5.5 to 8.5 mm, and still more preferably 6 to 8 mm. The length of the longest diagonal line on the plane of the onion material referred to in the present invention is the length of the diagonal line of the surface having the longest diagonal length of the onion material having a shape of a rectangular parallelepiped or a cube. The mean value of the length of the diagonal line of each onion ingredient.
If the longest diagonal line on the plane of the onion ingredients is less than 5.5 mm, the texture as the onion ingredients in the onion soup and the crushing feeling during drinking may be difficult to feel. When the length of the longest diagonal line on the plane exceeds 10 mm, it becomes difficult to take out and adhere to the wall surface in the can during drinking, resulting in an increase in the amount of onion ingredients remaining in the can.
（カルシウム含有水溶液へのオニオン具材の浸漬方法）
上記の大きさの粒子に加工したオニオン具材を、０．５２重量％以上のカルシウムを含有するカルシウム含有水溶液に浸漬する方法を説明する。
本発明における０．５２重量％以上のカルシウムを含有するカルシウム含有水溶液としては、カルシウムが０．５２〜３．２５重量％の濃度で含有されていることが好ましく、さらに０．５２〜２．６重量％であることが好ましい。カルシウム含有水溶液中のカルシウムの濃度が０．５２重量％未満であると、オニオン具材を浸漬すると缶から出る量が少なくなってしまう。
オニオン具材をカルシウム含有水溶液に浸漬するときの温度条件は、３０〜８０℃であることが好ましく、さらに４０〜７０℃であることが好ましい。また、浸漬処理と同時にブランチング処理を兼ねることができ、その場合浸漬温度条件は６０〜７０℃であることが更に好ましい。浸漬時間は１５〜６０分が好ましく、さらに２０〜４０分が好ましい。
使用するカルシウム塩としては、乳酸カルシウム、塩化カルシウム、炭酸カルシウム、リン酸カルシウム、硫酸カルシウム等を使用できるが、中でも乳酸カルシウムは処理したオニオン具材の風味の添加から好ましい。
上記のような処理を行うことにより、缶飲料からオニオンスープを直接飲用する際に、オニオン具材が缶内面に付着して、開口部から出すことができないオニオン具材の量を削減することができる。
上記温度が３０℃未満、又は浸漬時間が１５分未満であると、十分に処理することができず、８０℃を超えたり、浸漬時間が１時間を超えたりしてもより処理効果を得ることができない。
浸漬処理により得られたオニオン具材は、そのまま用いることも出来るが缶容器に充填することを考慮すると冷凍することが好ましい。冷凍することでオニオン具材を長期保存することも可能になる。オニオン具材を冷凍する場合は、個別急速冷凍（ＩＱＦ）製法で行うことが好ましい。ＩＱＦ製法によると美味しさや鮮度を瞬時に閉じ込めるだけでなく、缶容器に充填する際にも好適である。
(Method of immersing onion ingredients in calcium-containing aqueous solution)
A method for immersing the onion ingredient processed into particles of the above-described size in a calcium-containing aqueous solution containing 0.52% by weight or more of calcium will be described.
In the present invention, the calcium-containing aqueous solution containing 0.52% by weight or more of calcium preferably contains calcium in a concentration of 0.52 to 3.25% by weight, and more preferably 0.52 to 2.6. It is preferable that it is weight%. When the concentration of calcium in the calcium-containing aqueous solution is less than 0.52% by weight, when the onion ingredient is immersed, the amount coming out of the can is reduced.
The temperature condition for immersing the onion ingredient in the calcium-containing aqueous solution is preferably 30 to 80 ° C, and more preferably 40 to 70 ° C. Moreover, it can serve as a blanching process simultaneously with an immersion process, and it is still more preferable that immersion temperature conditions are 60-70 degreeC in that case. The immersion time is preferably 15 to 60 minutes, more preferably 20 to 40 minutes.
As the calcium salt to be used, calcium lactate, calcium chloride, calcium carbonate, calcium phosphate, calcium sulfate and the like can be used. Among them, calcium lactate is preferable from the addition of the flavor of the treated onion ingredients.
By performing the treatment as described above, when the onion soup is drunk directly from the can beverage, the amount of the onion material that cannot be taken out from the opening is adhered to the inner surface of the can. it can.
When the temperature is less than 30 ° C. or the immersion time is less than 15 minutes, the treatment cannot be sufficiently performed, and even if the temperature exceeds 80 ° C. or the immersion time exceeds 1 hour, a treatment effect can be obtained. I can't.
The onion material obtained by the dipping treatment can be used as it is, but it is preferably frozen in consideration of filling in a can container. The onion ingredients can be stored for a long time by freezing. When freezing onion ingredients, it is preferable to carry out by an individual quick freezing (IQF) manufacturing method. The IQF manufacturing method is suitable not only for instantly confining the deliciousness and freshness but also for filling a can container.
（オニオンスープ飲料の製造方法）
本発明におけるオニオンスープ飲料の製造方法は、上記のオニオン具材の浸漬方法以外は公知の方法を採用することができる。
例えば、水にたまねぎエキス、コンソメ、砂糖、食塩、乳化剤、香料及び調味料、必要によりバター等を任意の順序及び濃度となるように添加して、所定時間加熱することにより本発明のオニオンスープ飲料の液部を得ておき、これにカルシウム含有水溶液に浸漬したオニオン具材を配合することにより得ることができる。
また、パセリ等の葉の粉末を該液部に添加してもよい。
(Method for producing onion soup beverage)
The manufacturing method of the onion soup drink in this invention can employ | adopt a well-known method except the immersion method of said onion ingredient.
For example, the onion soup beverage of the present invention is prepared by adding onion extract, consomme, sugar, salt, emulsifier, flavoring and seasoning, butter etc. in water in any order and concentration, and heating for a predetermined time. It is possible to obtain the liquid part by mixing an onion ingredient immersed in a calcium-containing aqueous solution.
Further, leaf powder such as parsley may be added to the liquid part.
（オニオンスープ飲料を充填する缶）
本発明の缶入りオニオンスープ飲料の容器である缶としては、従来のＳＯＴ缶でよく、その開口部の口径は１８〜３０ｍｍであることが望ましい。１８ｍｍ未満であると、オニオン具材の出る量が少なくなり、オニオン具材ごとオニオンスープを缶から直接飲用することが困難となる。また３０ｍｍを超えると、開口部からはオニオン具材ごとオニオンスープ出すことができても、それをこぼさずに直接飲むことが困難になる。
なお、この開口部の口径は開口部の最大幅であり、ＳＯＴ缶ではタブにより遮蔽される開口部部分は、上記開口部として考慮しない。
本発明の缶入りオニオンスープ飲料のなかでも、上記のオニオン具材と開口部の口径が１８〜３０ｍｍであることによって、缶の開口部からオニオンスープ飲料を出したときに、前記オニオン具材の７０重量％以上、好ましくは８０重量％以上、より好ましくは９０重量％以上、さらに好ましくは９８．０重量％以上をオニオンスープ飲料の液体成分と共に缶外に出すことが可能となる。
(Can filled with onion soup beverage)
As a can which is a container of the canned onion soup beverage of the present invention, a conventional SOT can may be used, and the diameter of the opening is preferably 18 to 30 mm. If it is less than 18 mm, the amount of onion ingredients that come out decreases, making it difficult to drink onion soup together with the onion ingredients directly from the can. Moreover, if it exceeds 30 mm, even if onion soup can be taken out from the opening together with the onion ingredients, it becomes difficult to drink directly without spilling it.
The diameter of the opening is the maximum width of the opening. In the SOT can, the opening portion shielded by the tab is not considered as the opening.
Among the canned onion soup beverages of the present invention, when the onion soup beverage is taken out from the opening of the can when the caliber of the onion ingredients and the opening is 18 to 30 mm, 70% by weight or more, preferably 80% by weight or more, more preferably 90% by weight or more, and further preferably 98.0% by weight or more can be taken out of the can together with the liquid component of the onion soup beverage.
（缶入りオニオンスープ飲料の製造）
下記表１のベース配合に従って、水と原料を加熱、混合、溶解することで、スープの液部とした。次いで市販のたまねぎを平面上の最長の対角線の長さが７．１ｍｍとなるように５ｍｍ角（厚さ２ｍｍ）にカットし、平面上の最長の対角線の長さが１１．３ｍｍとなるように８ｍｍ角（厚さ２ｍｍ）にカットし、下記表２の通りの乳酸カルシウム含有液を用いて、６５℃で３０分間の浸漬（ブランチング）を行った。
図１に示す開口部を備え、容量が１９０ｇのＳＯＴ缶にスープの液部を１７５ｇ投入し、さらに上記浸漬を行って得たオニオン具材を１５ｇ添加し、該缶を密封した。また、得られたオニオン具材１５ｇを６０℃で乾燥させて乾燥重量を測定したところ１．０９ｇであり、水分含量が９２．７％であった。
これを１２３℃で４５分のレトルト殺菌にかけ、実施例１〜３と比較例１〜３の缶入りオニオンスープ飲料を得た。
(Manufacture of canned onion soup)
According to the base formulation shown in Table 1 below, water and raw materials were heated, mixed, and dissolved to form a soup liquid part. Next, the commercially available onion is cut into 5 mm square (thickness 2 mm) so that the longest diagonal on the plane is 7.1 mm, and the longest diagonal on the plane is 11.3 mm. Cut into 8 mm squares (thickness 2 mm) and immersed (branched) for 30 minutes at 65 ° C. using a calcium lactate-containing liquid as shown in Table 2 below.
175 g of the liquid portion of the soup was put into an SOT can having the opening shown in FIG. 1 and having a capacity of 190 g, and 15 g of onion ingredients obtained by the above immersion were added, and the can was sealed. Moreover, when 15 g of obtained onion ingredients were dried at 60 degreeC and the dry weight was measured, it was 1.09 g and the moisture content was 92.7%.
This was subjected to retort sterilization at 123 ° C. for 45 minutes to obtain canned onion soup beverages of Examples 1 to 3 and Comparative Examples 1 to 3.
（オニオンの出やすさ試験）
上記で得た缶入りオニオンスープ飲料を開栓前に上下に反転するようにすばやく１０回振ってよく撹拌した。開栓してすぐに１０ｇ/秒のスピードとなるように缶を傾け、中身の液体と具材を９秒間排出した。この時点で一旦排出を停止し、水平方向に缶容器を円を描くように連続して１０回回し、１０ｇ/秒の速さで残りの全てを排出した。
本発明におけるＳＯＴ缶の開口部からオニオンスープ飲料を出したときの、オニオン具材がオニオンスープ飲料の液体成分と共に出る量はこの方法にて測定する。なおこの方法にて使用した該ＳＯＴ缶の開口部は図１に示す形状であり、そのａ方向の幅が２１．５ｍｍ、ｂ方向の幅が１５．０ｍｍである。
その後、排出されたオニオン具材からスープの液部を除くために、オニオン具材を６０℃で１５時間乾燥し、乾燥重量を測定した。
一方、缶内に残存しているオニオン具材も同様にして乾燥重量を測定して、排出前の缶内のオニオン具材のうち、どの程度の割合でオニオン具材が排出されたのかを求めた。
(Ease of onion release test)
The canned onion soup drink obtained above was quickly shaken 10 times so as to be turned upside down before opening. Immediately after opening, the can was tilted so that the speed was 10 g / sec, and the liquid and ingredients were discharged for 9 seconds. At this time, the discharge was once stopped, and the can container was continuously rotated 10 times in a horizontal direction so as to draw a circle, and all the rest was discharged at a speed of 10 g / second.
The amount of onion ingredients together with the liquid component of the onion soup beverage when the onion soup beverage is taken out from the opening of the SOT can in the present invention is measured by this method. The opening of the SOT can used in this method has the shape shown in FIG. 1, and its width in the a direction is 21.5 mm and its width in the b direction is 15.0 mm.
Then, in order to remove the liquid part of the soup from the discharged onion ingredients, the onion ingredients were dried at 60 ° C. for 15 hours, and the dry weight was measured.
On the other hand, measure the dry weight of the onion ingredients remaining in the can in the same way, and determine how much of the onion ingredients in the can before the discharge was discharged. It was.
表２において、オニオン具材が５ｍｍ角の場合は、平面上の最長の対角線の長さは５×√２＝７．１ｍｍであり、８ｍｍ角の場合には８×√２＝１１．３ｍｍである。
In Table 2, when the onion ingredient is 5 mm square, the length of the longest diagonal on the plane is 5 × √2 = 7.1 mm, and when it is 8 mm square, 8 × √2 = 11.3 mm is there.
上記の実施例及び比較例の結果をみると、本発明中の特定のオニオン具材の処理を行うことで、缶からオニオン具材が出やすくなった。特にカルシウムの濃度を０．５２重量％以上とすること、さらに０．６５〜２．６重量％とすることによりこの傾向が顕著であった。
また、実施例１〜３に記載のオニオン具材の平面上の最長の対角線の長さが７．１ｍｍであるときには、容器から出たオニオン具材の量は多かったが、１１．３ｍｍである比較例３においてはその量は明らかに少なかった。
Looking at the results of the above-mentioned Examples and Comparative Examples, it was easy to produce onion ingredients from the can by processing the specific onion ingredients in the present invention. In particular, this tendency was conspicuous when the calcium concentration was 0.52 wt% or more, and further 0.65 to 2.6 wt%.
Moreover, when the length of the longest diagonal line on the plane of the onion ingredient described in Examples 1 to 3 was 7.1 mm, the amount of the onion ingredient coming out of the container was large, but it was 11.3 mm. In Comparative Example 3, the amount was clearly small.
Claims (7)
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