JP3611845B1 - Seasonings for soup foods and methods for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoning capable of easily and effectively adding richness and taste peculiar to collagen to a soup food represented by ramen.
A seasoning which is added to a soup food and seasoned, and includes an edible oil and fat and a collagenous powder uniformly dispersed and mixed in the edible oil and fat. Just by adding to hot soup foods, it can give richness and taste peculiar to collagen without the collagen becoming lumpy or separating. Collagen powder is not separated or biased during transportation and storage.
[Selection figure] None

Description

  The present invention relates to a seasoning for soup foods and a method for producing the same, and more specifically, to a food containing soup such as ramen, a seasoning for adding richness and flavor unique to collagenous substances contained in animal bones and marrows, and the like , And a method for producing such a seasoning for soup foods.

Ramen soup has a unique rich richness and taste by making it contain a large amount of collagen that is contained in the bones and bones of pigs and chickens used to make soup. It has been known. Collagen is a concept including collagen itself constituting a living tissue, collagen extracted from the collagen tissue, gelatin obtained by degrading the collagen, and the like. When living tissue containing collagen is boiled at a high temperature for a long time, collagen is extracted into the soup.
In ramen restaurants, pork bones and chicken gulls are boiled for more than a few hours to give the soup richness and flavor derived from collagen. In addition, pork femurs (also called genkotsu), pork legs, pig heads, chicken legs (also called maple), etc., rich in collagen are added to the soup.

Apart from ramen at such restaurants, instant ramen is also widely used. Instant ramen soup is prepared in advance from a large amount of raw materials at a factory, etc., and the soup is concentrated to make a concentrated soup, or dried and crushed with a spray dryer or drum dryer to form a powdered soup. After being packaged, it is attached to dry noodles for distribution. There is also a frozen ramen that supplies the noodles in a frozen state without drying them. Raw ramen, soup and ingredients are packaged and packed separately and distributed at low temperatures.
As a seasoning for soups attached to such instant ramen etc., flavor oil and spices are prepared separately from the soup and added to the soup during cooking, so it has the same flavor as ramen cooked at a restaurant Has also been proposed.

Patent Document 1 proposes a powder seasoning using an oil-containing saccharide powder in which an oil such as flavor oil is contained in a saccharide powder such as sucrose. Since the fats and oils are in powder form, it is said that they can be mixed with the powder soup for ramen without having to separate the fats and oils separately.
Patent Document 2 proposes a technique for producing a soup for dilution by mixing and emulsifying an oily soup component in a gelatin aqueous solution in which a specific gelatin material is combined. It is said that the oil component can be uniformly and stably emulsified in the soup by using only a small amount of gelatin.
JP 2002-325548 A Japanese Patent Laid-Open No. 5-3772

With conventional instant ramen, it was difficult to provide rich and delicious soup like a ramen restaurant.
In the case of instant ramen soup, it is difficult to contain a large amount of collagen in consideration of ease of production and efficiency, quality stability at the time of distribution and the like. This is because soup containing a large amount of collagen is easily coagulated or separated by the action of collagen.
Therefore, it was considered to prepare collagen material containing collagen powder or fine powder gelatin separately from the soup and add it to the soup.
However, if a sufficient amount of collagen powder or the like is added to the soup as it is, it tends to become lumpy in the soup, and the richness and taste cannot be sufficiently imparted by the collagen, so that the insoluble matter is rejected and the taste of the soup is impaired. It is thought that fine powder gelatin etc. should be dissolved in warm water and added to the soup in a dissolved state. Have difficulty.

It is also conceivable to improve the dispersibility of the collagen powder in the soup by granulating the collagen powder or blending it with other powder ingredients. However, the granulation process of collagen powder is time-consuming and expensive, leading to an increase in soup costs. When collagen powder is blended with other powder ingredients, the blending amount of collagen powder cannot be increased so much, and soup, richness and taste cannot be imparted to the soup.
The technique of Patent Document 2 described above is a technique for obtaining a soup in which an oily component is uniformly and stably emulsified using a small amount of gelatin, and is not suitable for uniformly dispersing a large amount of collagen in the soup food. . In particular, since an oily soup component is mixed and emulsified in an aqueous gelatin solution, the concentration of the aqueous gelatin solution is high when gelatin is added in a large amount, and the gelatin tends to gel. A high-concentration gelatin gel containing a large amount of gelatin does not dissolve easily even when mixed in soup foods.

  An object of the present invention is to make it possible to easily and effectively add richness and taste unique to collagen to soup foods represented by ramen.

The soup food seasoning according to the present invention comprises an edible fat and oil and a collagenous powder uniformly dispersed in the edible fat and oil.
[Soup food]
The soup food targeted by the present invention is a food that has a relatively large amount of soup, and is desired to add collagenous richness and umami to this soup.
In addition to foods that consist only of liquid soup, there are also foods that contain solids in the soup. Also included are foods in which the soup and the solid are prepared separately and eaten after the solid is soaked in the soup, or the soup is applied over the solid.

Specifically, noodle dishes such as the aforementioned ramen are listed. There are Chinese dishes such as wonton and vermicelli soup. There are various soup dishes. There are also Japanese dishes such as pork soup and Western dishes such as soup pasta, stew and potage soup.
Some soup foods are cooked and seasoned at a restaurant or the like to complete a dish. Some cooking ingredients and blending of seasonings are prepared at a place different from the cooking site, and semi-cooked products or semi-mixed seasonings are combined at the cooking site to complete the cooking. . For example, in a restaurant chain, soup cooked in a central kitchen and other ingredients may be delivered to individual stores, and the ingredients delivered at each store may be cooked to finish the final dish. For example, in the case of ramen noodles, noodles, soup and utensils that have been semi-cooked in the central kitchen are transported to the school lunch site and cooked at the school lunch site to complete the ramen dish.

There are instant foods that make these dishes easy to store and sell for a long time. In the case of instant foods, there are those in which solid materials such as noodles and utensils and solid or concentrated soups are packaged separately. Apart from the soup, there is a package of seasonings. Some are dried with noodles soup absorbed. Some of the instant foods are returned to hot water or water to make soup foods. Some instant foods are prepared by freezing some or all of the food material. Specific examples of instant food include cup noodles and instant chilled noodles.
[Edible oil and fat]
In addition to having a function as a dispersion medium for uniformly dispersing the collagenous powder, it also has a function of adding a flavor of oil and fat to the soup food when added to the soup food.

  It is not particularly limited as long as it is an edible fat that does not impair the flavor and characteristics of the food in accordance with the target soup food. For example, various animal oils or vegetable oils such as lard, chicken fat, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil and the like can be used. Processed fats and oils obtained by hydrogenating, fractionating, or transesterifying these fats and oils can also be used. Furthermore, the flavor oil which processed such as adding a spice to these fats and oils can also be used. Edible fats and oils can be selected according to the material and seasoning of the soup food. By combining a plurality of edible fats and oils, more excellent performance can be exhibited.

[Collagenous powder]
Collagen is a substance derived from a collagenous tissue that constitutes a biological tissue such as an animal bone, bone marrow or skin. Collagen itself purified from collagen tissue may be used, or gelatin produced by degradation of collagen may be used. Gelatin further decomposed, collagen peptides, lower molecular amino acid peptides and the like may be included in part. In addition, skin powder, bone powder, extract material and the like containing abundant collagen tissue can also be used. A plurality of types of collagenous materials with different raw materials and extraction methods can be combined to give a more complex flavor or have different functions.

  Collagen is used in the form of a powder. The smaller the particle size of the collagenous powder, the better the texture and the better the solubility in the soup food. In addition, when only collagenous powder is added to soup foods, lumps are likely to occur, but in the present invention, even fine powders that are difficult to dissolve can be used favorably. Usually, the average particle size can be set to 500 μm or less. Preferably it is 20-300 micrometers, More preferably, it is 20-150 micrometers. If the particle size is too small, the process of pulverization is difficult, leading to an increase in cost. If the particle size is too large, it will not dissolve sufficiently when added to the soup food or the texture will be poor. In addition, when dispersed in edible fats and oils, it is difficult to uniformly disperse, for example, the powder precipitates, and it is difficult to obtain stable quality.

[Other materials]
The seasoning for soup foods can contain materials other than edible oils and fats and collagenous powder.
For example, various seasonings, spices, coloring materials and the like that add taste and aroma to soup foods can be mentioned. Specific examples of seasonings include chemical seasonings such as sodium L-glutamate, sodium L-aspartate, DL-alanine, glycine, succinic acid, sodium succinate, and nucleic acids, HAP powder, yeast extract powder, beef extract powder, pork extract There are powder and chicken extract powder. Specific examples of spices include ginger powder, garlic powder, pepper powder, chili powder, clove powder, allspice powder, and celery powder. Specific examples of the colorant include caramel dye powder, red cabbage dye, annatto dye, gardenia dye, saffron dye, benichouji dye, and the like. Furthermore, additives for various foods such as quality stabilizers and antioxidants, and thickeners such as starch and polysaccharides can be blended. As these additive materials, any material can be used in combination as long as it is a dry powder product or an oily component and does not inhibit the expression of collagenous body.

When an emulsifier such as lecithin and glycerin fatty acid ester is blended, the collagen powder is easily dispersed uniformly in the edible fat. The compounding quantity of an emulsifier can be set to the range of 0.1-1.0 weight% with respect to the total amount of edible oil and fat and collagenous powder.
These materials may be solids such as powders or liquids as long as they do not inhibit the dispersibility of the collagenous powder powder with respect to edible fats and oils.
[Manufacture of seasonings]
The seasoning for soup foods may be produced by stirring and mixing the materials used to make a uniform dispersion state. Basically, an agitation and mixing device that is used for agitation and mixing of various food materials can be used. For example, a propeller mixer, a homomixer, and a kneader can be used. Usually, stirring and mixing may be performed for about 10 to 60 minutes, although it varies depending on the production amount.

  The edible oil / fat can be mixed with the collagenous powder after being made into a liquid state exhibiting appropriate fluidity so that the collagenous powder is easily dispersed. If the collagenous powder is added to the edible oil and fat in a liquid state and stirred and mixed, the collagenous powder is easily dispersed uniformly in the edible oil and fat. Specifically, edible fats and oils can be preheated. Heating can be performed during the stirring and mixing operation. Even if the edible fats and oils are too fluid, it may be difficult to uniformly disperse the collagenous powder. If the temperature after the collagen powder is dispersed in the edible fat is too high, it may be difficult to achieve uniform dispersion, such as precipitation of the powder. In such a case, the edible oil / fat may be cooled. It is desirable to set the temperature condition after the collagen powder is dispersed in the edible oil and fat to be about 10 ° C. higher than the melting point of the dispersion.

The additive material other than the edible fat and collagen powder may be added when the edible fat and collagen powder are mixed, or may be added in advance to the edible fat or collagen powder. It may be added after the collagen powder is uniformly dispersed in the edible fat. It is desirable that the emulsifier is added and dissolved in the edible fat in advance, and the collagen powder is dispersed in the edible fat containing the emulsifier.
It is desirable that the seasoning for soup foods contains edible oil and fat and collagenous powder in a ratio of 9: 1 to 2: 8. More preferably, it is 8: 2 to 5: 5. When there is too little collagenous powder, it will become difficult to obtain a collagenous function or richness. When there are too many collagenous powders, it will become difficult to disperse | distribute uniformly to an edible oil and fat, and the solubility to a soup food will also worsen.

The soup food seasoning thus obtained has a milky creamy or semi-kneaded form in which the collagen powder is uniformly dispersed in the edible oil and fat. As for the seasoning for soup foods, the thing whose melting | fusing point measured by the measuring method mentioned later is the range of 30-70 degreeC is preferable. More preferably, it is 45-65 degreeC.
The soup food seasoning can be used for transportation storage or distribution in the form of a bag, bottling, or other packaging. Even if it is left in a long-time transport storage or distribution stock state, the edible oil and fat and the collagenous powder are not separated or biased. If the seasoning for soup foods is stored under a certain temperature condition, it is possible to satisfactorily prevent the edible oil and fat from fluidizing excessively and separating the edible oil and fat from the collagenous powder. Usually, the storage temperature can be set to 20-40 ° C. Furthermore, if it is refrigerated and frozen, the problem of separation during storage hardly occurs.

[Use of seasonings]
In order to use a seasoning for soup food, it may be added to the soup food and stirred to dissolve. Usually, the soup food soup, ingredients, noodles, etc. are cooked, and the soup food seasoning is added to the tableware and the like. It is also possible to use a method of pouring hot water or soup after stirring the soup food seasoning in the tableware. If the soup food is added in a hot state, it can be easily dissolved uniformly. Usually, it may be added to the soup food having a temperature equal to or higher than the melting point of the seasoning for soup food. The soup food to which the soup food seasoning has been added can be further heated or subjected to a cooking operation such as adding another seasoning.

  The amount of the seasoning for soup food added varies depending on the type of the soup food, but can usually be set in the range of 3 to 10% by weight with respect to the total amount of the soup portion in the soup food.

In the seasoning for soup food according to the present invention, the collagen powder is uniformly dispersed in the edible fat at a high concentration. When such a soup food seasoning is added to a liquid soup food product, the collagen powder can be uniformly dissolved and dispersed in the soup food product without becoming lumps. If you eat soup food, you can enjoy the mellow and rich taste of collagen. Since the flavor of edible oils and fats is added in addition to collagen, the taste is further improved.
In addition, in the state of seasonings for soup foods, collagen powder and edible oils and fats may be separated even if subjected to transport storage or distribution over a long period of time, or even if intense vibration is applied during handling. The blending ratio is not biased. Therefore, it is extremely useful as a seasoning for soup foods for mass production and distribution such as instant ramen.

The specific embodiment of the seasoning for soup foods, and the result of having evaluated the performance are shown.
[Materials used]
(1) Edible oil A:
50% by weight of pork oil
Rapeseed salad oil 42% by weight
Rapeseed oil 7.5% by weight
Lecithin (emulsifier) 0.5% by weight
Total 100% by weight
(2) Collagen powder a:
"Kokuget fine powder" (trade name, manufactured by Nitta Gelatin)
It consists of fine powder of pork skin gelatin and has an average particle size of 250 μm.

(3) Collagen powder b:
“PK-100” (trade name, manufactured by Nitta Gelatin)
It consists of pork skin collagen powder and has an average particle size of 35 μm.
(4) Dextrin powder:
“Paindex # 1” (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.)
The average particle size is 80 μm.
<Particle size measurement>
The particle size of each material was measured by a dynamic light scattering method (laser Doppler scattered light analysis) using a Microtrac particle size analyzer (manufactured by Nikkiso Co., Ltd.). Acetone was used as a solvent used during the measurement.

[Seasoning for soup foods]
Condiments for soup foods were produced with the formulations shown in Table 1 below.
In Examples 1 and 2, 37.5 parts by weight of pork oil and 31.5 parts by weight of rape salad oil were mixed in a stirring jacket equipped with a steam jacket and stirred and mixed to 80 ° C. After reaching 80 ° C., 5.6 parts by weight of rapeseed oil and 0.4 parts by weight of lecithin were added and stirred for 15 minutes at 80 ° C. until completely dissolved. After dissolution, 30 parts by weight of collagenous powder was added and stirred and dispersed at 80 ° C. for 30 minutes. After the completion of dispersion, the mixture was cooled to 60 ° C. with stirring, and then passed through a sieve (40 mesh) to obtain a seasoning for soup food.

In Comparative Examples 3 and 5, the collagenous powder and dextrin powder were stirred and mixed as they were to obtain a uniformly dispersed state. Obtained.
[Performance evaluation test]
A predetermined amount of each test seasoning was put in a 500 ml beaker, 300 ml of hot water at 90 ° C. was added and stirred gently, and then allowed to stand for 3 minutes to obtain a test soup. A sensory test was conducted on the dissolution status and rich taste of the test soup.
<Solubility>
The test soup was visually observed, and the dissolution state of the powder material was determined according to the following criteria.

A: Completely dissolved.
○: Slightly insoluble portion was observed.
(Triangle | delta): The insoluble part was recognized considerably.
-: Powder material is not used.
<Kokumi>
The test soup was tasted by five experts regarding the evaluation of seasonings, and the strength of the kokumi was evaluated in five stages.
5: Very strong. 4: Very strong. 3: Strong. 2: Slightly strong. 1: I do not feel strength.

The test results are shown in the table below.

[Evaluation]
(1) It was proved that Examples 1 and 2 were superior in solubility and kokumi as compared with any of the comparative examples. In each of the examples and comparative examples, the content of the collagenous powder contained in the test soup is made substantially equal by changing the amount added to the hot water. Nevertheless, there is a clear difference in solubility and body taste.
(2) When the collagenous powder is mixed with the dextrin powder as in Comparative Examples 3 and 5, compared with the case where the collagenous powder is alone as in Comparative Examples 1 and 4, the solubility and body taste are higher. Improved. However, it is insufficient as compared with Examples 1 and 2.

Moreover, when the seasoning powder for soup foods of Comparative Examples 3 and 5 was subjected to vibration at room temperature for a long time, the two types of powders were partially different in mixing ratio. When the same sensory test was performed on the seasoning for soup food in a state where this variation occurred, only a lower evaluation than Comparative Examples 3 and 5 was obtained.
[Use for instant ramen]
The seasonings for soup foods of Examples 1 and 2 were added to commercially available instant ramen and the results were evaluated.
Instant ramen “Super Cup: Tonkotsu Ramen” (trade name, manufactured by Acecock) was cooked according to the instructions. On the cooked ramen, 30 g of soup food seasoning was added and stirred. The soup food seasoning dissolved well, and no lump or gel mass was observed.

As a result of taking a questionnaire about the taste, all 10 out of 10 gave an evaluation that the richness and taste were improved as compared with the case where the seasoning for soup food was not added.
[Particle size of collagenous powder]
In Example 1, the particle size of the collagenous powder used was variously changed and the performance was evaluated. The particle size of the collagenous powder was adjusted by pulverization and classification.
A seasoning for soup foods was produced through the same steps as in Example 1 except that respective collagenous powders having different particle sizes were used, and the same performance evaluation test was performed. The test described below was also conducted. The results are shown in Table 2.

<Manufacturing workability>
Whether each operation from the process of processing the raw material of the collagenous powder to a predetermined particle diameter to the process of manufacturing the seasoning for soup was simple and easy was evaluated in the following four stages.
A: Very easy.
○: Easy.
Δ: Slightly difficult
X: It was difficult.
<Stability over time>
After the soup seasoning was stored at a product temperature of 50 ° C. for 24 hours, the state of separation between the collagenous powder and the edible fat / oil was observed and evaluated in the following four stages.

A: There is no separation.
○: There is a little oil floating.
Δ: Slightly separated.
X: Quite separated.

<Discussion>
(1) Depending on the average particle size of the collagenous powder, there are differences in manufacturing workability and stability over time. Solubility and rich taste are also different.
(2) Manufacturability is improved when the average particle size is within a certain range. The stability over time is better when the average particle size is smaller. The smaller the average particle size, the better the solubility and the rich taste.

[Melting point of edible oil and fat]
The composition of edible fats and oils to be used was changed to prepare edible fats and oils having different melting points, and the performance was evaluated.

As edible fats and oils, soybean white oil (manufactured by Nisshin Oillio Co., Ltd.) and rapeseed hydrogenated oil (manufactured by Miyoshi Oil & Fat Co., Ltd.) were mixed at various ratios to prepare mixed oils.
60 parts by weight of the obtained mixed oil was put into a stainless steel beaker and stirred and dissolved with a propeller stirrer while heating to 80 ° C. in a water bath. After dissolution, 40 parts by weight of the collagenous powder a was added and stirred and dispersed at 80 ° C. for 30 minutes. After the completion of dispersion, the mixture was cooled to a temperature range that was considered to be about 10 ° C. higher than the melting point of each sample, to obtain a seasoning for soup. Since the melting point differs depending on the sample, the cooling temperature zone is also different. The soup seasoning thus obtained was divided into transparent polyethylene bags (140 × 120 mm) and packaged. The test results are shown in Table 3 below.

<Measurement of melting point>
The soup seasoning melted by heating is poured into a glass test tube having a diameter of 18 mm and a length of 180 mm to a height of 120 mm from the bottom. Place the test tube in ice to harden the soup seasoning and continue cooling at 0 ° C. for 1 hour. Next, the test tube is set up in a test tube stand installed in a beaker containing distilled water at about 10 ° C. A glass sphere having a diameter of 5 mm and a weight of 0.2 ± 0.01 g is placed on the seasoning for soup solidified in the test tube. While stirring the distilled water in the beaker, first heat the distilled water so that the temperature rises by 2 ° C. per minute. After the temperature of the distilled water reaches a temperature that is considered to be about 10 ° C. lower than the softening point of the soup seasoning, heating is continued so that the temperature of the distilled water increases by 0.5 ° C. per minute. When the soup seasoning is softened, the glass ball sinks into the soup seasoning, and the temperature when the glass ball reaches a height of 60 mm from the bottom of the examiner is set as the melting point of the soup seasoning. .

The melting point defined here does not exactly match the technical concept of melting point in the general sense of the chemical technology field.
<Handability>
The ease of handling was evaluated on the assumption that a seasoning for soup in a bag attached to instant cup noodles was used. Specifically, open the bag of soup seasoning bag, squeeze out the soup seasoning, and determine whether the soup seasoning is easy to squeeze in the following four steps: evaluated.
A: Very easy to squeeze out.

○: When mixed well or warmed in the bag, it can be squeezed smoothly.
Δ: It is difficult to squeeze out.
X: It could not be squeezed out.

<Discussion>
(1) Depending on the melting point of soup seasonings, there are differences in stability over time and handling.
(2) The higher the melting point, the better the stability over time. The handleability is best in a certain melting point range.

  The seasoning for soup foods of the present invention can be used as a seasoning attached to instant ramen, for example.

Claims (5)

It is a seasoning that is added to soup foods and seasoned.
Edible oils and fats,
A soup food seasoning comprising collagen powder uniformly dispersed and mixed in the edible fat. The seasoning for soup foods according to claim 1, which has a melting point of 30 to 70 ° C. The soup food seasoning according to claim 1 or 2, wherein the collagenous powder has an average particle size of 500 µm or less. The seasoning for soup foods in any one of Claims 1-3 in which the said edible fat and said collagenous powder are contained in the weight ratio of 9: 1 to 2: 8. It is a manufacturing method of the seasoning for soup foods in any one of Claims 1-4,
Preparing the edible oil and fat in a liquid state (a);
A method for producing a seasoning for soup foods, comprising the step (b) of adding the collagenous powder to the liquid edible fat and oil, stirring and mixing, and uniformly dispersing the collagenous powder in the edible fat and oil.