JP2021003064A - Cooking sauce for soup - Google Patents

Abstract

To provide a cooking sauce for soup, which retains a good taste and an appropriate texture of vegetables when the soup is poured over fresh vegetables with boiling water and then is eaten.SOLUTION: The present invention is a cooking sauce for soup that is poured over fresh vegetables with boiling water and then is eaten as it is. The cooking sauce for soup has 0.1 to 30 g/100 g of protein, 0.5 to 20 g/100 g of a sodium chloride equivalent, and the content of edible oils and fats in the soup at the time of eating is 0.05 to 6% in straight conversion, and the viscosity at 60°C of the soup at the time of eating is 1 to 10 mPa s in straight conversion, wherein the content of the fresh vegetables in the soup at the time of eating is 5 to 50 mass%.SELECTED DRAWING: None

Description

The present invention relates to a cooking sauce for soup, which retains a good taste and an appropriate texture of vegetables when they are eaten with boiling water.

In recent years, there are many simple cooked foods for double-income households and singles that can be easily cooked without the trouble of cooking at home.
Among them, as for soup and miso soup, many cup soups and instant miso soups that can be eaten just by pouring hot water are sold (Patent Document 1).

However, as for the vegetables contained therein, since there were many small amounts of dried vegetables and cooked vegetables, there were not many vegetables in which the taste and texture of the vegetables were satisfactory.

Japanese Patent Application Laid-Open No. 8-66170

Therefore, an object of the present invention is to provide a cooking sauce for soup, which retains a good taste and an appropriate texture of vegetables when they are eaten with boiling water.

The present inventors have conducted extensive research to achieve the above object.
As a result, it is a cooking sauce for soup that is eaten as it is by sprinkling raw vegetables with boiling water.
The cooking sauce for soup is characterized in that the protein, the equivalent amount of salt, the content of edible fats and oils in the soup at the time of eating in straight form, the viscosity at 60 ° C., and the content of the raw vegetables in the soup are within a specific range. Surprisingly, we found that by using a cooking sauce for soup, we can obtain a cooking sauce for soup that retains the good taste and appropriate texture of vegetables when they are eaten with boiling water. , The present invention has been completed.

That is, the present invention
(1) A cooking sauce for soup that is eaten as it is by sprinkling raw vegetables with boiling water.
The cooking sauce for soup is
Protein is 0.1 to 30g / 100g,
Contains 0.5 to 20 g / 100 g of salt equivalent,
In straight conversion, the content of edible fats and oils in the soup at the time of eating is 0.05 to 6% by mass.
In straight conversion, the viscosity of the soup at 60 ° C. at the time of eating is 1 to 10 mPa · s.
The content of the raw vegetables in the soup at the time of eating is 5 to 50% by mass in terms of raw material.
Cooking sauce for soup, which is characterized by
(2) The raw vegetables
At least one selected from lettuce, Japanese mustard spinach, bok choy, brassica, spinach, and green onion.
The cooking sauce for soup according to (1), which is characterized by the above.
(3) The cooking sauce for soup is
The size is 3 mm or more,
Contains at least one ingredient selected from meat, legumes, grains, nuts and seeds,
The cooking sauce for soup according to (1).
Is.

According to the present invention, it is possible to provide a cooking sauce for soup, which retains a good taste and an appropriate texture of vegetables when they are eaten with boiling water. This can contribute to the recommendation of new ways to eat raw vegetables.

Hereinafter, the present invention will be described in detail. In the present invention, "%" means "mass%".

<Features of the present invention>
The present invention is a cooking sauce for soup that is eaten as it is by sprinkling raw vegetables with boiling water.
The cooking sauce for soup contains 0.1 to 30 g / 100 g of protein and 0.5 to 20 g / 100 g of salt equivalent, and the content of edible oil and fat in the soup at the time of eating is 0.05 in straight conversion. It is ~ 6%, the 60 ° C. viscosity of the soup at the time of eating is 1 to 10 mPa · s in straight conversion, and the content of the raw vegetables in the soup at the time of eating is 5 to 50% in raw conversion. A certain cooking sauce for soup, which is characterized in that when a raw vegetable is eaten with boiling water, a cooking sauce for soup that retains a good taste and an appropriate texture of the vegetable can be obtained.

The cooking sauce for soup according to the present invention refers to a liquid or paste commonly used for cooking.
The viscosity of the cooking sauce for soup in the present invention at 25 ° C. is not particularly limited, but is preferably 100 to 50,000 mPa · s. If the viscosity is within the above range, the cooking sauce for soup can be easily dissolved in hot water when making soup.

<How to eat cooking sauce for soup>
The way of eating in the present invention is to add boiling water at 90 to 100 ° C. and a cooking sauce for soup to raw vegetables to dilute the cooking sauce for soup, and let it stand for about 1 to 3 minutes for 60 to 60 to. It is in a state suitable for eating as a warm soup at 80 ° C.

<Each nutritional component>
The protein in the present invention is 0.1 to 30 g / 100 g, preferably 0.5 to 20 g / 100 g.
The salt equivalent in the present invention is 0.5 to 20 g / 100 g, preferably 2 to 8 g / 100 g.
If it is out of the above range, it is not preferable because the texture of the vegetables does not remain or the bulky texture of the vegetables remains when the raw vegetables are eaten with boiling water.

<Measurement method of each nutritional component>
The protein in the present invention can be measured by using the Kjeldahl method (Explanation of the 5th edition of the Standard Tables of Food Composition in Japan Analysis Manual (Chuo Houhou Shuppan)).
The salt equivalent amount in the present invention is the amount of salt calculated from the value of the amount of sodium, which is an amount obtained by converting sodium into an equimolar amount of sodium chloride, for example, multiplying the amount of sodium by 2.54. There is a way to ask.

<Edible oils and fats>
The edible fats and oils in the present invention have a content of edible fats and oils in the soup at the time of eating of 0.05 to 6%, preferably 0.5 to 6% in terms of straight.
When the content of edible oils and fats is within the above range, the bitterness of the vegetables is reduced by the edible oils and fats when the raw vegetables are eaten with boiling water, and the vegetables are easy to eat.
The straight conversion is the total amount of soup at the time of eating, which is a mixture of raw vegetables, cooking sauce for soup, and hot water with respect to the amount of cooking sauce for soup.

<60 ° C viscosity of soup>
The viscosity of the soup in the present invention at 60 ° C. is 1 to 10 mPa · s at the time of eating, preferably 1 to 5 mPa · s in terms of straight. When the viscosity is within the above range, when the vegetables are eaten, the difference in viscosity between the water content of the vegetables and the soup is small, so that the good taste of the vegetables can be felt.

<Viscosity measurement method>
The method for measuring the viscosity at 60 ° C. in the soup is a value calculated by measuring for 2 minutes using a BL type viscometer, using an L adapter under the conditions of a product temperature of 60 ° C. and a rotation speed of 60 rpm.
As a method for measuring the viscosity of the cooking sauce for soup at 25 ° C., a BH type viscometer was used, and the rotor No. Rotor No. 5 is used or the rotor speed is 20 rpm. It is a value calculated by the reading at the time of measurement using 2.

<Raw vegetables>
The raw vegetable in the present invention is not limited to any kind, but is a leafy vegetable that is neither too hard nor too soft in order to leave an appropriate texture of the vegetable, which is the above-mentioned effect. Lettuce, Japanese mustard spinach, bok choy, mizuna, spinach, green onion, etc. are good.

<Amount of raw vegetables>
The content of raw vegetables in the soup at the time of eating in the present invention is 5 to 50%, preferably 15 to 35%.
If the content of raw vegetables is less than 5%, it will be a condiment, and it will be difficult to obtain satisfaction when eating, and if it is more than 50%, there will be little change in texture due to boiling water, and the vegetables will be bulky. The feeling remains.

<Ingredients>
As the ingredient in the present invention, a solid material having a size of 3 mm or more and selected from meat, beans, grains, and nuts and seeds is desirable.
Meat includes livestock meat such as beef, pork and chicken, and seafood such as cod, salmon, bonito, tuna and shellfish, and processed products thereof.
Beans include chickpeas, soybeans, lentils, kidney beans, and peas.
Cereals include corn, barley, rice cake, millet, millet, Japanese millet, rice, adlay, and buckwheat.
Nuts and seeds include peanuts, almonds, coconuts and walnuts.
Alternatively, raisins, raspberries, cranberries and the like may be selected.
When raw vegetables are eaten with boiling water, the salt content eluted from the ingredients can maintain an appropriate texture of the vegetables. Therefore, the content of the ingredients in the present invention is 20 to 60. % Is preferable.

<Other raw materials>
In addition to the above-mentioned raw materials, other food materials and food additives can be appropriately selected and contained in the raw vegetable soup base of the present invention as long as the effects of the present invention are not impaired.
For example, various seasonings such as monosodium glutamate, sugar or soy sauce, various extracts, spices such as pepper, coloring agents, flavors, various amino acids, various vitamins, various minerals and the like can be mentioned.

<Manufacturing of cooking sauce for soup>
[Example 1]
A cooking sauce for soup was prepared according to the following blending ratio.
Specifically, edible oils and fats, extracts, salt, spices, sugar, modified starch, and fresh water were put into a mixer, stirred for 3 minutes, and then heat-treated until the modified starch was gelatinized. Then, this was filled and sealed in a retort pouch, and the retort treatment was performed at 121 ° C. for 20 minutes to obtain the cooking sauce for soup of Example 1.

[Table 1]
Edible fats and oils 3%
Extracts (chicken, pork, etc.) 8%
Salt 1.5%
Spice 0.3%
6% sugar
Modified starch 0.5%
Shimizu Residual ――――――――――――――――――――――――――――――
100% in total

[Test Example 1]
First, in Test Example 1, it was an object to examine the influence of each nutritional component, the content of fats and oils, and the viscosity at 60 ° C. on the effect of the cooking sauce for soup.
Specifically, in Examples 2 to 5, a cooking sauce for soup was prepared in the same manner as in Example 1 except that the composition of the cooking sauce for soup was changed as shown in Table 2. The amount of increase or decrease in the blending amount of the raw material was adjusted with fresh water, and chicken breast was blended as an ingredient in Examples 4 to 5.
Next, each cooking sauce for soup obtained in Examples 2 to 5 was evaluated according to the following evaluation conditions and evaluation criteria. The results are shown in Table 2.

<Evaluation conditions>
Prepare cooking sauce for soup as follows, add 250 ml of boiling water at 90 to 100 ° C and 80 g of raw cut lettuce, let it stand for about 3 minutes, eat it, and evaluate it with 4 specialized panelists. Was done.
Examples 2, 4, 5: Cooking sauce for soup 80 g
Example 3: Cooking sauce for soup 50 g

<Evaluation criteria for vegetable taste>
⊚: Good taste of vegetables is sufficient and very preferable ○: Good taste of vegetables is good and good ×: Bitterness and harshness of vegetables are felt and not preferable <Evaluation criteria of texture of vegetables>
⊚: Sufficient vegetable texture remains and is very preferable ○: Vegetable moderate texture remains and is preferable ×: Vegetable texture does not remain or the vegetable has a bulky texture Is unfavorable <Criteria for comprehensive evaluation>
◎: Evaluation of vegetable taste and texture is ◎ ○: One of the evaluations of vegetable taste and texture is ○ and the other is ◎, or both are 〇 ×: Vegetable taste, Any one or more of the texture evaluations are x

[Table 2]

As a result of the evaluation, the protein content was 0.1 to 30 g / 100 g, the salt equivalent amount was 0.5 to 20 g / 100 g, and the content of edible fats and oils in the soup at the time of eating was 0.05 to 6 mass in straight conversion. The soup cooking sauces of Examples 1 to 5, which have a viscosity of 1 to 10 mPa · s at 60 ° C., all retain a good taste and an appropriate texture of vegetables, and in particular, Example 1 With respect to 2, 4 was very preferable.

[Test Example 2]
The purpose of Test Example 2 was to examine the effect of the amount of raw vegetables on the effect when making soup using a cooking sauce for soup. When the lettuce 80g used in the evaluation of Example 1 was evaluated according to the same evaluation conditions and evaluation criteria as in Example 1 except that the lettuce was changed to any of 30g, 45g, 60g, and 120g, the lettuce was 30g and 45g. Although it was slightly inferior to that of Example 1, in each case, a good taste and an appropriate texture of vegetables remained, which was preferable. The amount of lettuce (30 g, 45 g, 60 g, 120 g) was 8%, 12%, 15%, and 27%, respectively, as the content of raw vegetables in the soup at the time of eating in straight conversion. ..

[Test Example 3]
The purpose of Test Example 3 was to examine the effect of the type of raw vegetables on the effect when making soup using a cooking sauce for soup. The lettuce used in the evaluation of Example 1 was evaluated according to the same evaluation conditions and criteria as in Example 1 except that the lettuce was changed to one of Komatsuna, Bok choy, Mizuna, Spinach, and Green onion. Similar to Example 1, the good taste and the appropriate texture of the vegetables remained sufficiently, which was very preferable. Even if the types of raw vegetables were changed, the effects were almost the same.

[Test Example 4]
The purpose of Test Example 4 was to examine the effect of the evaluation conditions of the soup using the cooking sauce for soup on the effect. When the evaluation conditions carried out in Example 1 were evaluated according to the same evaluation criteria as in Example 1 except that the evaluation conditions were changed as follows, the texture of vegetables did not remain much as compared with Example 1. , Not preferred.
<Evaluation conditions>
80 g of raw cut lettuce, 250 ml of fresh water and 80 g of cooking sauce for soup were put in a pan, boiled, allowed to stand for about 3 minutes, then eaten and evaluated by four specialized panelists.

Claims (3)

It is a cooking sauce for soup that is eaten as it is by sprinkling it on raw vegetables with boiling water.
The cooking sauce for soup is
Protein is 0.1 to 30g / 100g,
Contains 0.5 to 20 g / 100 g of salt equivalent,
In straight conversion, the content of edible fats and oils in the soup at the time of eating is 0.05 to 6% by mass.
In straight conversion, the viscosity of the soup at 60 ° C. at the time of eating is 1 to 10 mPa · s.
The content of the raw vegetables in the soup at the time of eating is 5 to 50% by mass.
A cooking sauce for soup that is characterized by that. The raw vegetables
At least one selected from lettuce, Japanese mustard spinach, bok choy, brassica, spinach, and green onion.
The cooking sauce for soup according to claim 1. The cooking sauce for soup
The size is 3 mm or more,
Contains at least one ingredient selected from meat, legumes, grains, nuts and seeds,
The cooking sauce for soup according to claim 1.