JP2779524B2 - Tsuyu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to soups such as noodle soup, ten soup, and oden soup.

[Conventional technology]

Conventionally, such a soup is generally a bonito, dried sardine, kelp or the like, and a mixture of extracted dashes, soy sauce, sugar, a seasoning solution such as mirin is added and mixed, and after heat-sterilizing the mixture, It was manufactured by filling and sealing various containers such as bottles, cans and bags.

However, when such a heat sterilization treatment is performed, the flavor and umami disappear by heating, and a heating odor (burnt smell) is generated, and the color tends to be darkened, and the disadvantage of lack of roundness is avoided. Did not.

Then, a method of removing bacteria by filtering the mixture of the above-mentioned mash and the seasoning liquid in a non-heated state by membrane filtration (microfiltration) was considered.

However, the present inventors have conducted various studies on the flavor and umami of soup.The flavor and umami do not depend solely on amino acids or nucleic acids such as glutamic acid and inosinic acid present in the seasoning solution. It was also found that it also depended heavily on the fine particle portion (particle diameter: about 1 to 25 μm) in the mash.

Thus, when the above-described sterilization method by filtration is used, a microfiltration membrane having a pore size of 0.1 to 0.4 μm is usually used. As a result, the fine particles, which are flavor and umami components, are removed together with the bacteria.・ It was the actual situation that only soup without umami could be obtained.

[Problems to be solved by the invention]

In such a situation, the present inventor further conducted various studies to provide a seasoning solution and soup excellent in flavor and umami of the dash, and as a result, the seasoning solution was sterilized by filtration, and the dash was heated by heating. The present inventors have found that extremely good results can be obtained by performing each of the sterilizations, and completed the present invention.

[Means for solving the problem]

That is, the present invention is a soup consisting of a seasoning liquid that has been sterilized by filtration and a dashi that has been heat sterilized.

The seasoning liquid in the present invention is soy sauce, sugar, mirin, salt,
It is prepared by appropriately adding and mixing a chemical seasoning and the like.

Such a seasoning liquid is sterilized by filtration. As a specific method, for example, a membrane filtration method using a microfiltration membrane having a pore diameter of about 0.4 μm is preferable.

As the raw material of the dashi in the present invention, those usually used may be, for example, bonito, mackerel, boiled dried fish, kelp, and the like,
In order to obtain a mash using these, the raw material may be powdered as it is, extracted from the raw material with water or another solvent, or both may be appropriately mixed.
The pear contains a large amount of the fine particles as the flavor / umami components.

Such a dashi is subjected to heat sterilization treatment, treatment at high temperature and short time is preferred as a specific method, for example, 130 to 140 ° C
And heat sterilization for about 3 to 60 seconds. By this heat sterilization, flavor and umami are not lost.

In order to obtain the soup of the present invention, the seasoning solution and the dash obtained as described above may be mixed, but this mixture may be mixed and packaged in advance, or may be separately packaged and mixed immediately before use. May be.

When packaging, the container that can be mixed with the seasoning liquid and dash or separately aseptically filled is not limited as long as it can be sealed and filled, such as bottles, cans, bags, and the like.

 The soup of the present invention includes a concentrated soup.

[Action]

In the present invention, since the flavor and umami components in the seasoning liquid are water-soluble, they are transferred to the soup without being removed together with the bacteria during bacteria removal by filtration. Also,
The fine particles, which are the flavor and umami components in the pear, are not sterilized by filtration, and all of them are transferred directly into the soup.

On the other hand, the soup of the present invention, the seasoning liquid is sterilized by filtration, and the dashi is heat-sterilized,
Excellent storage stability.

〔The invention's effect〕

Therefore, according to the present invention, since all flavor and umami components derived from the seasoning liquid and the dash move into the soup,
It can provide soup with excellent flavor and umami, and has excellent storage stability.

〔Example〕

 Hereinafter, the present invention will be further described with reference to examples.

Example 1 0.12 parts of kelp and 1.5 parts of katsuobushi were added to 18 parts by weight of water (hereinafter referred to as "parts"), and after boiling for 30 minutes, kelp and katsuobushi were removed with a filter cloth to obtain a mash. This dashi was heated at 135 ° C. for 5 seconds using a plate heater to obtain a heat-sterilized dashi. Next, 0.5 part of sugar, 3 parts of soy sauce and 1 part of mirin were stirred and dissolved to form a microfiltration membrane (Microza PSP-113, manufactured by Asahi Kasei Corporation, pore size 0.1 μm).
m, 0.1 m ² ) to obtain a seasoning liquid which had been subjected to a sterilization treatment. The heat-sterilized dashi obtained as described above and the seasoning liquid sterilized by filtration were mixed and aseptically filled into a bottle to obtain a noodle soup of the present invention.

As Comparative Example 1, sugar was added to dashi obtained in the same manner as in Example 1.
0.5 part, 3 parts of soy sauce and 1 part of mirin were added and dissolved, and this was heated at 135 ° C. for 5 seconds with a plate heater to obtain noodle soup.

While the noodle soup of Comparative Example 1 lacked mellowness and lacked flavor and umami, the noodle soup of Example 1 was mellow and excellent in flavor and umami.

Example 2 0.75 part of a birch was added to 18 parts of water, and the mixture was boiled for 45 minutes. The birch was removed using a filter cloth to obtain a pear. This pear was heat-treated at 130 ° C. for 30 seconds using a plate heater to obtain a heat-sterilized pear. Then 0.3 parts sugar, 1.2 soy sauce
Part and 0.2 part of mirin were mixed by stirring and dissolved.
The resultant was filtered through the same microfiltration membrane as that used in the above to obtain a seasoning solution subjected to a sterilization treatment. The heat-sterilized dashi obtained as described above and the seasoning liquid sterilized by filtration were separately filled in a bag which was aseptically laminated. Before use, the pear and the seasoning liquid were mixed immediately before use to obtain noodle soup.

As Comparative Example 2, instead of heating the pear obtained in the same manner as in Example 2 and filtering it with the same microfiltration membrane as used in Example 1 to remove bacteria, the same procedure as in Example 2 was carried out. The sterilized condiment obtained in this manner was mixed immediately before use to obtain noodle soup.

While the noodle soup of Comparative Example 2 lacked flavor and umami, the noodle soup of Example 2 was mellow and excellent in flavor and umami.

Example 3 1.5 parts of bonito were put in 20 parts of water and boiled for 30 minutes, and then bonito was removed with a filter cloth to obtain a bonito. This pear was heat-treated at 135 ° C. for 5 seconds using a plate heater to obtain a sterilized pear. Next, soy sauce 4 parts, mirin 4
The mixture was stirred and mixed to dissolve, and then filtered through the same microfiltration membrane as used in Example 1 to obtain a sterilized seasoning liquid.

The heat-sterilized dashi obtained as described above and the seasoning liquid sterilized by filtration were mixed and aseptically filled in a can to obtain the soup of the present invention.

As Comparative Example 3, 4 parts of soy sauce and 4 parts of mirin were added to and dissolved in a dashi obtained in the same manner as in Example 3, and the mixture was treated at 135 ° C. for 5 seconds with a plate heater to obtain a soup.

While the ten soup of Comparative Example 3 had a poor flavor, the ten soup of Example 3 was mellow and excellent in flavor.

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Claims (1)

(57) [Claims] 1. A soup consisting of a seasoning liquid that has been sterilized by filtration and a dashi that has been heat sterilized.