JP2019118326A - Method for producing freeze-dried miso soup - Google Patents

Abstract

To provide a method for producing freeze-dried miso soup capable of suppressing transfer of salts in a miso-containing seasoning liquid into ingredients.SOLUTION: In a method for producing freeze-dried miso soup, which is produced by combining and pre-freezing a miso-containing seasoning liquid and ingredients and then freeze-drying it, the miso-containing seasoning liquid is frozen to a freezing ratio of 7 to 24%, and after adding the ingredients, the mixture is pre-frozen and freeze-dried to integrate the miso soup and ingredients in a block shape.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing freeze-dried ready-to-eat instant miso soup which is reconstituted with hot water and eaten, and more particularly to a method for producing freeze-dried instant miso soup in which miso soup and ingredients are integrated in a block.

  Freeze-dried instant miso soup which is restored only by pouring hot water is known, and freeze-dried instant miso soup in which miso soup and ingredients are integrated in a block shape is also known (for example, claim 4 and 8 of Patent Document 1) 9, paragraphs [0013], [0015], [0025] of the detailed description of the invention, claim 3 of Patent Document 2 and paragraphs [0023] to [0025] of the detailed description of the invention. Unless there is such a case, the freeze-dried instant miso soup which is reconstituted with hot water or water and eaten is simply referred to as "lyophilized miso soup".

JP 2008-289418 A JP, 2016-086692, A

  Freeze-dried miso soup, in which miso soup and ingredients are integrated in a block shape, is well-received as a convenient instant food, as the miso soup with ingredients is immediately obtained just by pouring hot water. Because the miso-containing seasoning liquid and the ingredients are mixed and subjected to the preliminary freezing step and the freeze-drying step, the contact time between the two is extended, and the salt content in the miso-containing seasoning liquid is the ingredients And there was a problem that the ingredients became salty.

  The present invention has been made to solve such problems, and provides a method for producing a freeze-dried miso soup with ingredients that can effectively suppress the transfer of salt in the miso-containing seasoning liquid to the ingredients. The purpose is

  The present inventors freeze the miso-containing seasoning liquid so that the freezing ratio is 7 to 24%, and then add ingredients to it, and then pre-freeze and freeze-dry it in the miso-containing seasoning liquid. It has been found that the transition to ingredients of salt content is effectively suppressed. The present invention has been made based on such findings, and is characterized by being manufactured by the following steps.

  That is, the method for producing freeze-dried miso soup according to the present invention is a method for producing freeze-dried miso soup, which is produced by combining seasoning liquid containing miso and ingredients and pre-frozen, and then freeze-drying it. The method is a method for producing a freeze-dried miso soup, which comprises freezing the contained seasoning liquid so that the freezing ratio is 7 to 24%, then charging ingredients, pre-frozen, and freeze-drying.

  ADVANTAGE OF THE INVENTION According to this invention, since transfer to the ingredient in the salt in a miso containing seasoning liquid can be suppressed effectively, it can prevent that an ingredient becomes salty as much as possible.

  Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to the following embodiments.

  In the method for producing freeze-dried miso soup according to the present invention, a miso-containing seasoning liquid is frozen so as to have an icing rate of 7 to 24%, and then after adding ingredients, it is pre-frozen and freeze-dried. It is a feature. Each step will be described below.

[1] Miso-containing seasoning (soup base)
The miso-containing seasoning liquid used in the present invention is not particularly limited as long as it is prepared as a soup base for general freeze-dried miso soup. Raw materials which are usually used, specifically, miso, soup stock, salt, seasoning and the like can be used. The type of miso is not particularly limited. You may mix and use multiple types of miso. Water is added to these raw materials and heated and mixed to prepare a soup base for general freeze-dried miso soup.

[2] Ingredients Ingredients generally used in freeze-dried miso soup can also be used. One example is tofu, seaweed, green onion, gyoza and the like. These ingredients are pre-treated in advance and then cut into desired sizes and used.

  In the present invention, as described later, ingredients are poured after freezing the miso-containing seasoning liquid in principle, but it is not necessary to add all the ingredients to be used after freezing. With regard to ingredients that do not pose a major problem or ingredients that should preferably be mixed in advance with the seasoning liquid, they may be added at the stage of preparing the miso-containing seasoning liquid.

  Therefore, in the present invention, it is sufficient that at least one type of ingredient is added to the miso-containing seasoning after freezing, and all ingredients used must be added after the freezing of the miso-containing seasoning. Not necessarily. In other words, in the present invention, the ingredients to be added after freezing the miso-containing seasoning liquid (this is the ingredients described in the claims), among the ingredients to be used, in particular It refers to the one to be added after freezing, and the other ingredients are allowed to be mixed in advance with the miso-containing seasoning liquid.

  However, since the purpose of the present invention is to prevent the migration of salts in miso-containing seasonings to ingredients, as ingredients to be added to miso-containing seasonings after freezing, migration of salts in miso-containing seasonings It is preferable that it is an ingredient (for example, tofu) which becomes a big problem in particular. When such ingredients are added to the miso-containing seasoning liquid after freezing to produce freeze-dried miso soup, the effects of the present invention are significantly exhibited. However, even when using such ingredients, it is not necessary to add all of them after freezing the miso-containing seasoning liquid, and some of them are mixed at the stage of preparing the miso-containing seasoning liquid. It is also good.

[3] Freezing step The miso-containing seasoning liquid prepared as described above is frozen to a freezing ratio of 7 to 24%.

Here, the "freezing rate" is a ratio (%) of ice crystals formed and grown in a food (here, seasoning containing miso) to the water content of the whole food, and is represented by the following equation Ru.
Freezing rate (%) = (freeze amount of water / water amount of whole food) × 100

The “freezing amount of water” in the above formula can be analyzed by differential scanning calorimetry (DSC). The specific analysis method is as follows.
First, about 5 mg of the sample is taken in an aluminum pan, precisely weighed and shielded. Next, after cooling to -80 ° C with an electric refrigerator, the temperature is raised to 30 ° C at a heating rate of 10 ° C / min, and analyzed by a differential scanning calorimeter (for example, DSC Q2000 manufactured by TA Instruments) .
A change in calories is observed in the range of -80 ° C to 0 ° C, which is considered to be a change in calories accompanying the melting of ice in the food. Therefore, the freezing percentage (%) is calculated from the heat of fusion (Q) accompanying the temperature rise from each freezing temperature of the food to 0 ° C. based on the following equation.

W _u : Weight of whole food (g)
W _o : dry weight (g)
L _ice : Heat of fusion of pure water (334 J / g)
If you
Freezing rate (%) = [Q / { _Lice (W _u −W _o ) / W _u }] × 100

  In the present invention, the miso-containing seasoning liquid is frozen so that the freezing ratio calculated as described above is 7 to 24%. The specific means of freezing does not matter. A freezer (freeze stirrer) may be used or an ice cream dispenser may be used. In the case of freezing, it is preferable to lower the temperature while stirring the miso-containing seasoning liquid. Thus, air is mixed appropriately in the seasoning liquid, the water in the seasoning liquid is frozen due to stirring and a rapid temperature decrease, and the sherbet in which small ice particles (ice crystals), air bubbles and other components are uniformly mixed. It becomes a state of

  However, the object of the present invention is freeze-dried miso soup, which is different from ice cream which requires good mouth melting and mellow mouthfeel, etc., and thus increases the overrun rate (air mixing rate) during freezing, etc. There is no need for Rather, if the overrun rate is high, it will swell at the time of filling the tray and the workability will deteriorate.

[4] Filling and Ingredient Loading Step A tray is filled with a sherbet-like miso-containing seasoning liquid containing fine ice crystals obtained as described above. In addition, ingredients are also added to the miso-containing seasoning liquid at this stage (as described above, ingredients described in the claims are ingredients to be added at this stage). When the ingredients are added, the ingredients may be added to the tray in advance, and the miso-containing seasoning liquid may be filled there, or the miso-containing seasoning liquid may be filled into the tray first, and then the ingredients are added thereto. May be The order of the filling of the miso-containing seasoning liquid into the tray and the charging of the ingredients into the miso-containing seasoning liquid does not matter. The important point is that the miso-containing seasoning liquid containing ice crystals is promptly filled into the tray without melting and it proceeds to the next pre-freezing step. In addition, since the miso-containing seasoning liquid has a sherbet shape, it is preferable to level the surface after filling.

[5] Pre-freezing step The tray loaded with the miso-containing seasoning liquid and ingredients as described above is placed in a freezer and pre-freezing. In prefreezing, it is preferable to carry out quick freezing so as not to thaw the ice crystals. The remaining water is frozen by this prefreezing step.

[6] Freeze-drying step The miso-containing seasoning liquid with ingredients pre-frozen as described above is freeze-dried by a conventional method. The conditions for lyophilization are the same as in the case of conventional lyophilization miso soup. Water (ice) is sublimed under reduced pressure (vacuum) by this lyophilization process to obtain freeze-dried miso soup.

  The freeze-dried miso soup of the present invention obtained as described above has a shape in which the miso-containing seasoning liquid and ingredients are integrated in a block shape, and if hot water is poured, it is immediately restored and served for eating. Can. In particular, if a single serving tray of individual serving trays is used as a tray used for lyophilization, instant miso soup for a single serving can be obtained immediately by pouring hot water.

  When this freeze-dried miso soup is restored with hot water, miso soup containing ingredients with good flavor can be easily prepared without the ingredients being salty.

  Further, although the reason is not clear, in the production method of the present invention, there is also a secondary effect that the collapse phenomenon hardly occurs at the time of the lyophilization and the foaming is suppressed. For this reason, the freeze-dried miso soup of the present invention has an appearance feature that the surface of the block-like mass is smooth and the texture is fine.

  Furthermore, according to the production method of the present invention, there is also an effect that the drying time (lyophilization time) can be shortened. According to the inventors of the present invention, the drying time of the lyophilization process was reduced by about 19% as compared with the conventional production method in which pre-freezing was performed without freezing.

  In addition, the freeze-dried miso soup obtained by the production method of the present invention has extremely good solubility in hot water or water, and when hot water or water is applied, block-like masses are rapidly disintegrated and diffused. For this reason, it turned out that it is extremely suitable as a simple instant miso soup.

  Hereinafter, examples of the present invention will be described. However, the following embodiments are merely examples, and the present invention is not limited to the following. In the following, unless otherwise specified,% represents% by weight. In addition, the table relationship is described collectively at the end of the specification.

<< Test 1 >>
[1] Production of Test Examples 1-1 to 1-12 A freeze-dried miso soup is produced according to the raw materials and compounding amounts described in "Test 1 (combined miso)" in Table 1, and the miso-containing seasoning liquid during freezing (below The sample temperature of the stock solution and the freezing ratio were changed as described in Table 2 to produce Test Examples 1-1 to 1-12.
The specific manufacturing process is as follows.
In addition, in Table 1, the numerical value described in the "stock solution Brix" column represents the soluble solid content concentration (%) of the miso-containing seasoning liquid before freezing, and in Tests 1 to 3, it is generally used for lyophilization The soluble solid content concentration of the miso-containing seasoning liquid to be

  First, add miso (combined miso), flavored seasoning (Teppo), seasoning (sodium glutamate), dextrin, sodium chloride, dried bonito powder, and kelp powder and heat mix, and after reaching a product temperature of 80 ° C, heat The mixture was stopped, charged with green onion and wakame, and cooled until the product temperature reached 40 ° C. to obtain a miso-containing seasoning liquid.

Then, each miso-containing seasoning liquid was cooled while being stirred by an ice cream dispenser, and was frozen until the stock solution temperature in Table 2 was reached. And the freezing rate at that time was measured by the above-mentioned method. The “freeze ratio” in Table 2 represents the freeze ratio corresponding to each stock solution temperature.
Test Example 1-1 (stock solution temperature 40 ° C., freezing ratio 0%) was not cooled at all (thus, the freezing step was not performed), and Test Examples 1-2 to 1-4 were cooled although they were cooled. The rate was 0%.

  Each miso-containing seasoning liquid thus obtained was filled in a tray, and tofu (corresponding to the ingredients described in the claims) was added as an ingredient. Then, after smoothing the surface, the whole was pre-frozen (rapid freezing) in a freezer to freeze the whole. This was freeze-dried by a conventional method to obtain block-like freeze-dried miso soup according to Test Examples 1-1 to 1-12.

[2] Evaluation of Test Examples 1-1 to 1-12 For Test Examples 1-1 to 1-12 obtained as described above, "Sensory evaluation", "Manufacturability", "Salt value (%)" Were examined (see Table 2).
"Sensory evaluation" is a sensory evaluation for saltiness of tofu (materials), and in a 5-step evaluation of 1 to 5, the more salty, the lower the rating. And the average value of six panelists was taken, and the average value of the score judged that 3 or more was favorable.
"Manufacturability" indicates the ease of filling of the miso-containing seasoning liquid in the tray (filling aptitude), and it is the hardest to be filled 1 in the 5-step evaluation of 1 to 5 and 5 in the most easy to fill. And, it was judged that three or more were good.

"Salt value (%)" corresponds to the ratio of the amount of salt contained in the tofu (the ingredients) of each test example, and was measured by the following method.
First, for each test example, a block of three meals was restored with 480 ml of hot water, and after 1 minute (after being ready for eating), only tofu was taken out. To this tofu was added 2 times the amount by weight of water, and the mixture was stirred for 1 minute and ground. Next, the liquid tofu was centrifuged to separate solid and liquid. The conditions for centrifugation are 5 minutes at 4000 rpm. Then, the supernatant was collected, the salt concentration was measured, and the value was used as the salt value of ingredients (tofu) in each test example.

Table 2 shows the evaluation of Test Examples 1-1 to 1-12.
First, in Test Examples 1-1 to 1-4 in which the freezing ratio was 0%, the salt value of tofu was high, and the sensory evaluation was also low (that is, it was salty).
Moreover, even if it is a case where it freezes before ingredient injection | throwing-in, in Experiment Example 1-5 whose freezing ratio is 4.6%, the Experiment Example 1-3 to 1-4 whose freezing ratio is 0%, and "salt value" Both “Sensory evaluation” did not change so much, and migration of salt to ingredients was still observed.

  On the other hand, in the case of Test Example 1-6 having an icing rate of 8.3%, the “salt value” is relatively lower than that of Test Example 1-5, and a test example in which the icing rate is higher than that Also in the case of 1-7 to 1-11, the "salt value" was low, and the "sensory evaluation" was also good. Moreover, "the manufacture aptitude" was also favorable about Experiment 1-6-1-11.

  However, in Test Example 1-12 in which the freezing ratio is 24.7%, although both the “salt value” and “sensory evaluation” are good, “manufacturability” is poor. This is due to the fact that the ratio of ice crystals is high and lack of fluidity, making it difficult to pack.

As described above, in Test Examples 1-6 to 1-11 in which the freezing ratio is in the range of 7 to 24%, all of the "salt value", "sensory evaluation", and "manufacturability" are good, and the salt content to ingredients The result is that the migration can be effectively suppressed and the workability is also excellent.
In particular, it was found that the salinity value is relatively greatly reduced when the freezing ratio exceeds around 7%.

<< Test 2 >>
[1] Production of Test Examples 2-1 to 2-12 A freeze-dried miso soup is produced according to the raw materials and blending amounts described in "Test 2 (combined miso)" in Table 1, and the material temperature of the miso-containing seasoning liquid at the time of freezing And the freezing ratio was changed as described in Table 3, and Experiment Examples 2-1 to 2-12 were manufactured.
In Test 2, the type of raw materials used is the same as in Test 1, but differs from Test 1 in that the compounding amount is changed (therefore, the stock solution Brix is also different).
The procedure of manufacture of Test 2 is almost the same as that of Test 1.

[2] Evaluation of Test Examples 2-1 to 2-12 The evaluation of Test Examples 2-1 to 2-12 is as shown in Table 3.
Although the case of Test 1 and the stock solution Brix are different, Test Example 2-6 to 2-10 with an freezing ratio in the range of 7 to 24% also in the case of Test 2 "Salt value""Sensoryevaluation""Manufacturability" In addition to being able to control the migration of salt to ingredients, it was also excellent in workability.
In addition, it was also the same as in the case of Test 1 that the salinity value was relatively greatly decreased when the freezing ratio exceeded around 7%.

<< Test 3 >>
[1] Production of Test Examples 3-1 to 3-12 A freeze-dried miso soup is produced according to the raw materials and blending amounts described in "Test 3 (red miso miso)" in Table 1, and an article of a miso-containing seasoning liquid at the time of freezing Test examples 3-1 to 3-12 were manufactured by changing the temperature and freezing ratio as described in Table 4.
In Test 3, the type of miso used was changed to red miso, and the red miso soup was produced by changing the type and the amount of the raw materials to be different, and the tests were conducted.
The procedure of manufacture of Test 3 is almost the same as that of Test 1 and 2.

[2] Evaluation of Test Examples 3-1 to 3-12 The evaluation of Test Examples 3-1 to 3-12 is as shown in Table 4.
Although the undiluted solution Brix is different from the case of the tests 1 and 2, also in the case of the test 3, in the test examples 3-7 to 3-11 in which the freezing ratio is in the range of 7 to 24% All of the "suitability" were good, and it was possible to suppress the migration of the salt to the ingredients, and to be excellent in the filling aptitude.
In addition, it was also the same as in the case of the tests 1 and 2 that the salinity value decreased relatively when the freezing ratio exceeded around 7%.

  From the above, the ingredients are poured after freezing the miso-containing seasoning liquid so that the freezing ratio is 7 to 24%, and it is pre-frozen and freeze-dried to effectively transfer the salt content to the ingredients. It can be seen that it can be suppressed.

Claims (1)

A method for producing freeze-dried miso soup, which is produced by combining a seasoning liquid containing miso and ingredients and prefrozen, followed by freeze-drying.
A method for producing a freeze-dried miso soup, which comprises freezing the miso-containing seasoning liquid so that the freezing ratio is 7 to 24% and then charging ingredients, followed by pre-freezing and freeze-drying.