JP2851140B2 - Manufacturing method of risup with container filling - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a container packing device for packing soups such as corn soup, shark fin soup, and minestrone soup including tools such as vegetables, meat storage, and seafood. Related to soup production.

[Conventional technology]

Conventionally, various packaged soups have been marketed, but among them, corn soup with ingredients, shark fin soup,
Minestrone soup and the like are prepared by using gelatinized starch and gelatinizing it to give a viscosity to a soup portion (a liquid portion excluding a soup component).

By the way, these soups are generally 500-280
Finishing to a viscosity of about 0 mPas (millipascal) gives a very good texture, but at such a low viscosity, the ingredients all sink down without being dispersed in the soup.

Therefore, when filling such a soup with ingredients into a container using an automatic filling machine, the ingredients are not evenly dispersed in the soup portion, so the ingredients cannot be filled evenly for each container. In addition, the type and amount of the filled ingredients vary from container to container.

For this reason, in the manufacturing process of such a packaged soup with ingredients, the soup portion of the soup with ingredients and ingredients are separately filled at present.

[Problems to be solved by the invention]

Therefore, according to the conventional manufacturing method, since the viscosity of the soup portion is appropriate (about 500 to 2800 Pas), a soup with a container filling with a good texture can be obtained, but the filling process becomes complicated and the manufacturing cost increases. There was a problem.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a low-cost method for producing a soup with a container filling having the same texture as a conventional product.

[Means for solving the problem]

The present inventor, the soup imparted viscosity only potato starch, when heated to 100 ℃ or more and then cooled to less than 100 ℃, while exhibiting extremely low viscosity without showing the same viscosity as before heating, modified starch Even if the soup which has been gelatinized and given viscosity only by heating it to 100 ° C or higher and then cooling it to less than 100 ° C,
The present invention was completed with the hint of the fact that the viscosity was substantially the same as that before heating.

That is, the method for producing a container-filled soup of the present invention is characterized in that potato starch and chemically modified starch are added to the soup portion of the filled soup before filling, and heat sterilization is performed at 100 ° C. or more. .

Here, the potato starch refers to starch obtained from potatoes by a conventional method.

The modified starch refers to starch obtained by subjecting starch obtained from various raw materials by a conventional method to a treatment such as adding an acid, an alkali, an enzyme, or heat, and includes, for example, a soluble starch, an alpha starch, Examples include carboxymethyl starch and phosphate starch.

Further, the container refers to a container capable of filling and sealing soup, such as a can, a bottle, and a retort pouch.

In the practice of the present invention, first, broth, soup stock is prepared by a conventional method using a consomme, etc., to adjust the taste, salt, pepper, a seasoning such as a chemical seasoning, Further, potato starch and modified starch are added to impart viscosity to form a soup portion.

Next, the obtained soup is heated to about 80 to 95 ° C. By this heating, the potato starch and the modified starch contained in the soup portion are gelatinized and give viscosity to the soup portion.

In this case, the soup should have a viscosity suitable for filling (3000-6000
mPas), but for that purpose, it is desirable to add the potato starch and the chemically modified starch so that each obtained soup contains 1 to 5% in terms of solid content. .

Next, ingredients which have been pre-processed and pre-cooked, such as vegetables, meat storage, and seafood, are added to the soup section, and further subjected to heat treatment to obtain a soup with ingredients suitable for filling.

The potato starch and the modified starch do not necessarily need to be added before heating the soup with the ingredients as described above, and may be added during the heating of the soup with the ingredients.

 Next, the obtained soup with ingredients is filled in a container.

At that time, if the amounts of potato starch and modified starch contained in the soup portion are each 1 to 5% in terms of solid content, the viscosity of the soup portion can be adjusted to 3000 to 6000 mPas (70 ° C). It is preferable because it is possible.

Because if the viscosity of the soup part is less than 3000 mPas,
The viscosity tends to be too low to allow the ingredients to be evenly dispersed in the soup, while the viscosity is 6000
If it exceeds mPas, the viscosity tends to be too high and efficient filling by the filling machine tends to be impossible.

Further, the temperature of the soup portion at the time of filling is desirably about 70 ° C., which can prevent the growth of bacteria and is safe for the filling operation.

Next, after sealing the filled container, it is heated and sterilized at 100 ° C. or more by a retort or the like in order to impart preservability.

When the soup with the container filling thus produced is sterilized by heating and then cooled to less than 100 ° C., the viscosity thereof is appropriately reduced, and the soup has a good texture.

In this case, if the amount of potato starch and modified starch contained in the soup portion is 1 to 5% in terms of solid content, the soup portion has an extremely good texture (about 500 to 2800 mPas, 70
° C).

In addition, although the viscosity of the soup portion is high at the time of filling, it decreases when cooled to less than 100 ° C. after being sterilized by heating to 100 ° C. or more, because the gelatinized structure of potato starch is reduced by heating at 100 ° C. or more. It is speculated that the gelatinized structure may be destroyed and lose its viscosity by being left under 100 ° C. for some influence.

In the present invention, potato starch having such properties, and a chemically modified starch that is hardly affected by heating at 100 ° C. or more are used in combination, and by adjusting the amounts of the respective additives, it is possible to reduce the amount of the filled soup before filling. After filling, an optimum viscosity can be obtained for each.

(Operation)

In the present invention, the soup portion of the filled soup before filling contains potato starch and chemically modified starch.Before filling, the filled soup is heated to an optimal gelatinization temperature for filling. By increasing the viscosity of the part, the ingredients can be filled while being uniformly dispersed in the soup part.

Also, after filling, heat sterilize at 100 ° C or higher, then 100 ° C
By cooling to less than the above, it is possible to lower the viscosity of the soup portion and obtain a soup with ingredients having the same texture as the conventional product.

 Next, examples and test examples of the present invention will be described.

〔Example〕

Example 1. (Shark fin soup) An undiluted soup is prepared from bird gala, lard, leek, leek, and ginger by a conventional method, and a small amount of sake, salt, and a chemical seasoning are added to the soup soup to taste. I'm ready.

Next, 30 g of potato starch and 1 g of modified starch (main ingredient: waxy corn starch) in 1 kg of the soup stock
After adding 8 g to make the soup, add about 120 g of shark fin that has been exposed to water and 32 g of shredded raw shiitake mushrooms for about 90
Heated at ° C.

And the shark fin soup obtained above (1.2k
g, 4,000 mPas at 70 ° C.), and ingredients such as shark fins were uniformly dispersed in the soup. After that, 190 g of cans for cans (special No. 7 can) were filled by a filling machine and wound tightly.

Finally, sterilization was carried out at 120 ° C for 60 minutes using a retort. As a result, 6 cans of shark fin soup (3.0% potato starch, 1.7% chemical modified starch in the whole soup portion, 1500mPa at 70 ° C)
s) was obtained.

Example 2. (Corn soup) In 760 g of fresh water, 110 g of corn seeds, 11 g of margarine,
9 g of salt was added, the mixture was heated to about 90 ° C., and a small amount of white pepper and a chemical seasoning were added to prepare 1 kg of soup stock.

Next, 11 g of chemically modified starch (main raw material: waxy corn butter) and 11 g of potato starch, which were dissolved in a small amount of fresh water, were imparted with a steep viscosity to the soup stock during heating to form a soup portion. As a tool, 110 g of a whole cone was added, and 78 g of a melted egg (whole egg) was added while stirring the soup to disperse it in the soup.

And the corn soup obtained above (1.1 kg. 7
The mixture was thoroughly stirred at 0 ° C. and 3000 mPas), and ingredients such as a cone in a hole were uniformly dispersed in the soup. Then, the mixture was filled into a retort pouch by a filling machine in an amount of 180 g and heat-sealed.

Finally, sterilization was performed at 120 ° C. for 60 minutes using a retort, whereby 6 bags of retort pouch-packed corn soup (potato starch 1.2%, kako starch 1.2%, 70%
1500 mPas).

(Test example)

As shown in Table 1, five kinds of size liquids having different types and blends of starch were prepared as samples.

Here, the size liquid is a so-called starch paste obtained by dissolving starch in fresh water and heating.

In Table 1, potato starch manufactured by Hokuren Agricultural Cooperative Federation was used as potato starch. Used was Kako Starch (main raw material: waxy corn starch) manufactured by Nippon Shokuhin Kako Co., Ltd.

As a test method, first, to each sample 180g in Table 1,
After adding 10 g of the hole-shaped cones, each was heated to 70 ° C. Then, the viscosity of each sample at 70 ° C. was measured, and thereafter, each sample was stirred well, and the dispersibility of the hole-shaped cone in the size liquid was observed.

Next, each sample was filled into a can for canning (special No. 7 can), then wound and sterilized by a retort at 120 ° C. for 60 minutes.

After sterilization, the can was opened, the viscosity of each sample at 70 ° C. was measured, and the texture was evaluated.

The viscosity was measured using a B-type viscometer (rotor No. 3, 10 rp).
m) was used.

 The measurement results are as shown in Table-2.

From Table 2, it can be seen that when the modified starch and the potato starch are used in combination, the dispersibility of the ingredients is good before sterilization, and a soup with a container filling with good texture after sterilization can be obtained.

〔The invention's effect〕

As described above, in the present invention, potato starch and chemically modified starch are contained in the soup portion of the soup before filling, so that before filling, the viscosity of the soup portion is increased, and Can be efficiently filled into the container while being uniformly dispersed in the part, and after filling and sealing the soup in the container, heat sterilize it at 100 ° C or higher and then cool it to less than 100 ° C. The viscosity of the part is reduced, and a soup with a container filling having the same texture as a conventional product can be obtained.

Therefore, according to the present invention, it is possible to manufacture a product of the same quality as the conventional soup with a container filling at low cost.

Claims (1)

(57) [Claims] 1. A method for producing a soup containing a container, wherein the soup portion of the filled soup before filling contains potato starch and modified starch, and is sterilized by heating at 100 ° C. or more.