JP4333240B2

JP4333240B2 - Emulsified concentrated soup and method for producing the same

Info

Publication number: JP4333240B2
Application number: JP2003199863A
Authority: JP
Inventors: 和敏古林; 宏和川口; 素央黒田
Original assignee: Ajinomoto Co Inc
Current assignee: Ajinomoto Co Inc
Priority date: 2003-07-22
Filing date: 2003-07-22
Publication date: 2009-09-16
Anticipated expiration: 2023-07-22
Also published as: JP2005040010A

Description

【０００１】
【発明の属する技術分野】
本発明は、希釈用の乳化状濃縮スープ、特に希釈時にスープ部分が白濁し分離しない、喉越しの良い濃縮ラーメンスープの製造法に関する。
【０００２】
【従来の技術】
希釈用ラーメンスープは、水に溶け易い成分で作られていれば、それら原料を単に混合、溶解するだけで目的とするラーメンスープが得られる。しかし、本来の豚骨ラーメンスープのように油部が多いものは、長時間煮込むことにより油部をスープ中に乳化（均一分散）させ、白濁したスープを得ている。希釈用豚骨ラーメンスープを工場規模で得るには、各エキス、油、調味料をブレンドした後、乳化剤、増粘剤の添加および物理的攪拌による強制混合により、油滴粒子を１μｍ以下にした白濁化したスープを得ている（特開平７−１８４６０９号公報、特開平５−３７７２号公報）。特開平５−３７７２号公報には、濃縮ラーメンスープに使用可能な乳化剤の製造方法が開示されているが、乳化剤を用いる場合は本来の豚骨風味を損なう欠点があるので使用量に制限がある。強制混合により白濁化した豚骨用ラーメンスープは、きめ細かくなりすぎ、飲用時の喉越し感が無く、本来の豚骨風味を損ない、必ずしも良い評価を得ていなかった。これらの問題点を解決するため、特開２０００−１５７１９９号公報では、液状調味料中の肉エキスと不溶性固形物含有油脂の粒度分布が０．５〜５０μｍとする液状調味について開示している。しかしながら、該公報では、不溶性固形物含有油脂を生動物脂によらなくてはならず、製造工程が煩雑になる問題点があった。
【０００３】
【特許文献１】
特開平７−１８４６０９号公報
【特許文献２】
特開平５−３７７２号公報
【特許文献３】
特開２０００−１５７１９９号公報
【０００４】
【発明が解決しようとする課題】
本発明は、このような従来の問題点を解消し、乳化剤・増粘剤の添加量の低減あるいは添加しなくとも、また、長時間の物理的攪拌を行なわずに、容易に入手可能な原料から素材本来の風味を残し、飲用時に喉越し感のある、白濁の安定した乳化状濃縮スープ、特に濃縮豚骨ラーメンスープを提供するものである。
【０００５】
【発明を解決するための手段】
上記の問題点を解決するために、容易に濃縮豚骨ラーメンスープの白濁化と喉越し感の達成ができないか鋭意検討を重ねた結果、濃縮豚骨ラーメンスープの安定した白濁化は、濃縮ラーメンスープを希釈し、飲用時のｐＨが７．０〜８．０になるように濃縮ラーメンスープをアルカリ性ｐH調整剤でｐＨを調整しておけば容易に達成できること、およびこのｐＨ調整により長時間の物理的攪拌を行なわずとも安定した白濁化が可能なため、短時間の軽度の攪拌混合により達成できること、更には、喉越し感はメジアン径が１０μｍ以上でより効果があり、このためには軽度な攪拌混合が必須であることを見出し、これら知見に基づき本発明を完成した。
【０００６】
即ち本発明は、Ｂｒｉｘが４０〜６０％であり、ラードを１０〜４５重量％含み、かつ肉エキス及び調味料を含有する濃縮スープにおいて、該濃縮スープのｐHが５．９〜７．０、かつ１０倍希釈時の２４℃水溶液のｐＨが７．０〜８．０になるようにアルカリ性ｐＨ調整剤が添加され、かつ１０倍希釈時の水溶液のメジアン径が１０〜１００μｍであることを特徴とする乳化状濃縮スープである。
また、第２の発明は、Ｂｒｉｘが４０〜６０％であり、ラードを１０〜４５重量％含み、かつ肉エキス及び調味料を含有する濃縮スープにおいて、該濃縮スープのｐHが５．９〜７．０、かつ１０倍希釈時の２４℃水溶液のｐＨが７．０〜７．５になるようにアルカリ性ｐＨ調整剤が添加され、かつ１０倍希釈時の水溶液のメジアン径が１０〜５０μｍであることを特徴とする乳化状濃縮スープである。
更に、第３の発明は、Ｂｒｉｘが４０〜６０％であり、ラードを１０〜４５重量％含み、かつ肉エキス及び調味料を含有する濃縮スープにおいて、該濃縮スープのｐHが５．９〜７．０、かつ１０倍希釈時の２４℃水溶液のｐＨが７．０〜８．０になるようにアルカリ性ｐＨ調整剤が添加され、かつ１０倍希釈時の水溶液のメジアン径が１０〜１００μｍとなるように、５，０００ｒｐｍ以下、９０分以内の攪拌混合したものであることを特徴とする乳化状濃縮スープの製造方法である。
更に、第４の発明は、Ｂｒｉｘが４０〜６０％であり、ラードを１０〜４５重量％含み、かつ肉エキス及び調味料を含有する濃縮スープにおいて、該濃縮スープのｐHが５．９〜７．０、かつ１０倍希釈時の２４℃水溶液のｐＨが７．０〜７．５になるようにアルカリ性ｐＨ調整剤が添加され、かつ１０倍希釈時の水溶液のメジアン径が１０〜５０μｍなるように、５，０００ｒｐｍ以下、９０分以内の攪拌混合したものであることを特徴とする乳化状濃縮スープの製造方法である。
以下、本発明について詳細に説明する。
【０００７】
【発明の実施の形態】
本発明でいう乳化状濃縮スープとは、Ｂｒｉｘが４０〜６０％であり、ラードを１０〜４５重量％含有し、かつ肉エキス、調味料等からなり、飲用時に１０倍程度希釈すればそのまま使用できる、安定した白濁化を示す濃縮スープを指す。濃縮ラーメンスープとして用いる場合は、Ｂｒｉｘ４０〜５５％程度が使い易く特に好ましい。これは各種原料を適宜混合調製し、最終的にＢｒｉｘ４０〜６０％となるように濃縮又は希釈しても良い。
【０００８】
ラードは、濃縮スープ中１０〜４５重量％、より好ましくは１５〜４０重量％含有していれば使用するラードに特別の制限はない。ラード含量が１０重量％未満では安易に白濁化が出来ず、４５重量％より多いと味全体のバランス、喉越し感が悪くなり、好ましくない。豚骨ラーメンスープの場合は豚骨エキスに、うまみ調味料、食塩、醤油、香辛料等の各種調味料に、食用油、ラード等を混合して製造できる。ポークエキスに他の肉エキスを加えたものに上述の調味料、食用油を混合したものでも使用可能である。必要があれば、ポークフレーバーを添加しても良い。また、チキンエキス、ビーフエキス等を主体にしたものであれば、それぞれのエキスに対応した、飲用時に白濁したスープが得られる。いずれにしても、濃縮スープでのラード含量を１０重量％以上含有したものであれば希釈時に適度な白濁が得られる。
【０００９】
本発明で用いられる調味料には何ら制限はなく、目的に応じ適宜選択できる。また、各種エキスの種類、濃度も特に限定されないが、エキス濃度は通常は３〜１５％が望ましい。本発明は基本的には乳化剤・増粘剤の添加を必要としないが、必要があれば風味、呈味、作業性を損なわない範囲で添加することを妨げるものではない。
【００１０】
本発明の乳化状濃縮スープは、１０倍希釈時にその２４℃水溶液のｐＨが７．０〜８．０、より好ましくはｐＨ７．０〜７．５となる必要がある。そのためには、アルカリ性ｐＨ調整剤により、濃縮スープでのｐＨを５．９〜７．０に調整しておく必要がある。これを１０倍に希釈すると、希釈効果による塩濃度の低下その他未知の理由によりｐＨが７．０〜８．０に調整される。希釈時のｐＨが７．０未満では白濁の分離が起こり、また、８．０より高いと味に金属味、エグ味が発生し好ましくない。
【００１１】
ｐＨを調整する際、用いるｐH調整剤としては、水酸化ナトリウム、水酸化カリウム、燐酸ナトリウム、クエン酸ナトリウム等、食品に用いられるものであれば特に限定はされないが、安定な白濁化、風味の良さでは燐酸ナトリウムが最も好ましい。濃厚な液でのｐH調整はやや困難を伴うが、当業者であれば後述の実施例を参考に、簡単な予備検討で適当なアルカリ量を求めることができる。
【００１２】
ｐＨ調整時に物理的攪拌は当然行なわれなければならないが、この時注意すべきは強度な長時間攪拌を行なわないことである。前述の通り、強度な長時間攪拌は油脂のメジアン径を細かくしすぎ、喉越し感をなくしてしまう。したがって攪拌はカッターミキサーなどでは原料を混合したら５，０００ｒｐｍ程度、３０分以内、工業化のための大型機器ではせいぜい３，０００ｒｐｍ以下、９０分以内、好ましくは６０分以内の低速かつ短時間の攪拌に留める必要がある。メジアン径は１０倍希釈液を２４℃の条件下、粒度分布計（HORIBA製 LA-700）により測定するものとする。攪拌混合には、食品製造に用いられる攪拌装置がいずれも使用でき、特に限定されるものではない。原料の混合順序は特に制限はないが、溶解し易いのもから順次水に添加してゆき、アルカリ性ｐH調整剤添後に油脂、食塩等を加えると白濁とラジアン径をコントロールし易い。攪拌数や攪拌時間は、製造時の装置、規模により異なるが、本発明は、目視と簡単な測定により、直ちに濃縮スープの様子が把握できるので、当業者であれば簡単な予備検討により、スケールファクターを考慮し、容易に実施可能である。要は、ｐH調整による白濁と攪拌によるラジアン径を請求項に示す範囲に収めればよい。
【００１３】
このようにして調製された乳化状濃縮スープは、そのままの形状で流通に置くことができるが、冷凍、冷蔵状態で流通することも勿論可能である。ユーザーは、好みに応じて１０倍程度希釈すればそのままスープとして利用可能である。
以下、更に実験例、実施例で本発明を説明するが、本発明はこの実施例に限定されるものではない。
【００１４】
【実験例】
水５６０ｇ、豚骨エキス（司食品社製、商品名：ポークエキスＢＳ）５０ｇ、醤油１００ｇ、グルタミン酸ナトリウム４０ｇを計量し、６０℃にて加温溶解した。スープを白濁させるため、カッターミキサーで５，０００ｒｐｍ，５分間攪拌しながら、少しずつ、加温したラードを１６０ｇ添加した。その後、食塩９０ｇを添加し、カッターミキサーで５，０００ｒｐｍ，６０分まで攪拌しながら、一定時間ごとにサンプリングし、濃縮スープを得た。６０分攪拌により得たスープのＢｒｉｘは４８％、１０倍希釈時の２４℃でのｐＨは６．０であった。本実験での一定時間攪拌により得た濃縮スープを１０倍に希釈した時のスープの外観、メジアン径を表１に示す。
メジアン径は粒度分布計（HORIBA製 LA-700）により測定した。表１に示す通り、従来法では３５分以上の強制混合で白濁化したが、この時のメジアン径はすでに１０μｍ以下となっているため、喉越し感がなくなっていた。なお、以下の官能評価は５名の担当者により、ポーク風味を伴った喉越し感と目視による白濁を、ディスカッション形式で評価した。
【００１５】
【表１】

【００１６】
【実施例１】
水５６０ｇ、豚骨エキス（司食品社製、商品名：ポークエキスＢＳ）５０ｇ、醤油１００ｇ、グルタミン酸ナトリウム４０ｇを計量し、８区の実験区分を調整した。これに燐酸三ナトリウムを０〜０．７ｇ、０．１ｇ刻みに計量し添加、６０℃にて加温溶解してスープを白濁させるため、カッターミキサーで５，０００ｒｐｍ，５分間攪拌しながら、少しずつ加温したラード１６０ｇと食塩９０ｇを添加し、更にカッターミキサーで５０００ｒｐｍ、１０分間、計１５分間攪拌した。各区分の希釈前後のｐH、外観（白濁）、メジアン径、喉越し感の評価を表２に示す。これから明らかな通り、希釈前ｐHを５．９以上にすれば、１０倍希釈後のｐHは７以上となり、白濁化と喉越し感が同時に達成される。
【００１７】
【表２】

【００１８】
【実施例２】
水５６０ｇ、豚骨エキス（司食品社製、商品名：ポークエキスＢＳ）５０ｇ、醤油１００ｇ、グルタミン酸ナトリウム４０ｇを計量し、これに燐酸三ナトリウムを０．４ｇ計量し添加、６０℃にて加温溶解してスープを白濁させるため、カッターミキサーで５，０００ｒｐｍ，５分間攪拌しながら、少しずつ加温したラード１６０ｇと食塩９０ｇを添加し、カッターミキサーで５０００ｒｐｍ、６０分まで攪拌し、表３に示す時間でサンプリングした。結果を表３に示す。１５分以上攪拌したものでは喉越し感が低下した。本実施例ではラード添加時を０分とした。６０分攪拌後のＢｒｉｘは４８％、１０倍希釈時のｐHは７．１であった。
【００１９】
【表３】

【００２０】
【実施例３】
水５６０ｇ、ポークエキス（司食品社製、商品名：ポークエキスＢＳ）５０ｇ、醤油１００ｇ、グルタミン酸ナトリウム４０ｇ、乳化剤（三菱化学フーズ社製、商品名：シュガーエステルS-1170）を２．５ｇ、燐酸三ナトリウムを０．４ｇ計量し、６０℃にて加温溶解した。スープを白濁させるため、カッターミキサーで５，０００ｒｐｍ，５分間攪拌しながら、少しずつ、加温したラード１６０ｇと食塩９０ｇを添加し、カッターミキサーで５，０００ｒｐｍ，３０分まで攪拌しながら、一定時間ごとにサンプリングし、濃縮スープを得た。３０分攪拌により得たスープのＢｒｉｘは４８％、１０倍希釈時の２４℃でのｐＨは７．１であった。本実験での一定時間攪拌により得たスープの評価結果を表４に示す。乳化剤を加えると、攪拌時間は更に短縮できることがわかる。
【００２１】
【表４】

【００２２】
【発明の効果】
本発明によれば、濃縮ラーメンスープのｐHをアルカリ性ｐH調整剤により５．９〜７．０に調整することにより容易に白濁し、１０倍希釈すれば飲用時のスープのｐHが７．０〜８．０となり、スープの白濁が安定に保たれ、喉越しの良いスープが得られる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing emulsified concentrated soup for dilution, particularly concentrated ramen soup with good throat, in which the soup portion becomes cloudy and does not separate during dilution.
[0002]
[Prior art]
If the ramen soup for dilution is made of components that are easily soluble in water, the desired ramen soup can be obtained by simply mixing and dissolving these ingredients. However, those with a lot of oil like the original pork bone ramen soup are emulsified (uniformly dispersed) in the soup by boiling for a long time to obtain a cloudy soup. To obtain a pork bone ramen soup for dilution on a factory scale, after blending each extract, oil and seasoning, oil droplet particles were reduced to 1 μm or less by adding an emulsifier and a thickener and forced mixing by physical stirring. A white turbid soup is obtained (Japanese Patent Laid-Open Nos. 7-184609 and 5-3772). Japanese Patent Application Laid-Open No. 5-3772 discloses a method for producing an emulsifier that can be used in concentrated ramen soup. However, when an emulsifier is used, there is a defect that impairs the original pork bone flavor, so the amount used is limited. . The pork bone ramen soup that has become cloudy by forced mixing is too fine, does not feel over the throat during drinking, impairs the original pork bone flavor, and does not necessarily have a good evaluation. In order to solve these problems, Japanese Patent Application Laid-Open No. 2000-157199 discloses a liquid seasoning in which the particle size distribution of the meat extract and the insoluble solid-containing fat in the liquid seasoning is 0.5 to 50 μm. However, this publication has a problem that the insoluble solid-containing fats and oils must be based on raw animal fats, which complicates the production process.
[0003]
[Patent Document 1]
Japanese Patent Laid-Open No. 7-184609 [Patent Document 2]
Japanese Patent Laid-Open No. 5-3772 [Patent Document 3]
JP 2000-157199 A [0004]
[Problems to be solved by the invention]
The present invention eliminates such conventional problems, and can be easily obtained without reducing or adding the amount of emulsifier / thickening agent or without performing physical stirring for a long time. Therefore, it is intended to provide a stable, cloudy emulsified concentrated soup, particularly concentrated pork bone ramen soup, which retains the original flavor of the ingredients and has a throat-like feeling during drinking.
[0005]
[Means for Solving the Invention]
In order to solve the above-mentioned problems, as a result of intensive studies on whether the concentrated pork bone ramen soup can easily be clouded and the feeling of feeling over the throat can be achieved, the stable white turbidity of the concentrated pork bone ramen soup It can be easily achieved by diluting the soup and adjusting the pH of the concentrated ramen soup with an alkaline pH adjuster so that the pH at the time of drinking is 7.0 to 8.0. Stable turbidity is possible without physical agitation, so that it can be achieved by light agitation and mixing for a short time. Furthermore, the feeling over the throat is more effective when the median diameter is 10 μm or more. Based on these findings, the present invention was completed.
[0006]
That is, the present invention is a concentrated soup containing 40 to 60% Brix, 10 to 45% by weight lard , and containing a meat extract and seasoning, wherein the concentrated soup has a pH of 5.9 to 7.0, Further , an alkaline pH adjuster is added so that the pH of the 24 ° C. aqueous solution at the time of 10-fold dilution is 7.0 to 8.0, and the median diameter of the aqueous solution at the time of 10-fold dilution is 10 to 100 μm. It is an emulsified concentrated soup.
The second invention, Brix is 40 to 60%, including lard 10-45 wt%, and the concentration soup containing meat extract and seasoning, pH of the concentrated soup from 5.9 to 7 0.0, and the pH of the 24 ° C. aqueous solution when diluted 10-fold is 7 . The emulsified concentrated soup is characterized in that an alkaline pH adjuster is added so as to be 0 to 7.5, and the median diameter of the aqueous solution at 10-fold dilution is 10 to 50 μm.
Further, the third invention is a concentrated soup having Brix of 40 to 60%, Lard of 10 to 45% by weight, and a meat extract and seasoning, wherein the pH of the concentrated soup is 5.9 to 7 An alkaline pH adjuster is added so that the pH of the 24 ° C. aqueous solution at 7.0 and 10 times dilution is 7.0 to 8.0, and the median diameter of the aqueous solution at 10 times dilution is 10 to 100 μm. as, 5,000 rpm or less, is a manufacturing method of emulsifying like concentrated soup you wherein a is obtained by stirring and mixing within 90 minutes.
Furthermore, the fourth invention is a concentrated soup containing 40 to 60% Brix, 10 to 45% by weight of lard , and containing a meat extract and a seasoning, and the pH of the concentrated soup is 5.9 to 7 An alkaline pH adjuster is added so that the pH of the 24 ° C. aqueous solution at 7.0 and 10 times dilution is 7.0 to 7.5, and the median diameter of the aqueous solution at 10 times dilution is 10 to 50 μm. in, 5,000 rpm or less, a production method of emulsifying like concentrated soup you wherein a is obtained by stirring and mixing within 90 minutes.
Hereinafter, the present invention will be described in detail.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The emulsified concentrated soup as referred to in the present invention is 40-60% Brix, contains 10-45% by weight lard , consists of meat extract, seasoning, etc., and is used as it is if it is diluted about 10 times during drinking. This refers to concentrated soup that shows stable clouding. When used as concentrated ramen soup, about 40 to 55% Brix is particularly preferred because it is easy to use. Various raw materials may be mixed and prepared as appropriate, and may be concentrated or diluted so that the final Brix is 40 to 60%.
[0008]
If the lard is contained in the concentrated soup in an amount of 10 to 45% by weight, more preferably 15 to 40% by weight, the lard used is not particularly limited. If the lard content is less than 10% by weight, clouding cannot be easily carried out, and if it exceeds 45% by weight, the balance of the whole taste and the feeling over the throat are deteriorated, which is not preferable. In the case of pork bone ramen soup, it can be produced by mixing pork bone extract with various seasonings such as umami seasoning, salt, soy sauce and spices, and cooking oil, lard and the like. It is also possible to use a mixture of the above-described seasonings and edible oils added to pork extract and other meat extracts. If necessary, pork flavor may be added. Moreover, if it mainly has a chicken extract, a beef extract, etc., the soup which became cloudy at the time of drinking corresponding to each extract will be obtained. Anyway, if it contains 10% by weight or more of lard content in the concentrated soup, an appropriate white turbidity can be obtained upon dilution.
[0009]
There is no restriction | limiting in the seasoning used by this invention, According to the objective, it can select suitably. The type and concentration of various extracts are not particularly limited, but the extract concentration is usually preferably 3 to 15%. The present invention basically does not require the addition of an emulsifier / thickening agent, but does not prevent the addition of the emulsifier / thickener within a range that does not impair the flavor, taste, and workability.
[0010]
The emulsified concentrated soup according to the present invention needs to have a pH of 7.0 to 8.0, more preferably 7.0 to 7.5, at 24 ° C. when diluted 10 times. For this purpose, it is necessary to adjust the pH of the concentrated soup to 5.9 to 7.0 with an alkaline pH adjuster. When this is diluted 10 times, the pH is adjusted to 7.0 to 8.0 due to a decrease in salt concentration due to the dilution effect and other unknown reasons. When the pH at the time of dilution is less than 7.0, separation of white turbidity occurs, and when the pH is higher than 8.0, a metallic taste and an savory taste are generated.
[0011]
When adjusting the pH, the pH adjuster used is not particularly limited as long as it is used in foods such as sodium hydroxide, potassium hydroxide, sodium phosphate, sodium citrate, etc. In terms of goodness, sodium phosphate is most preferable. Although pH adjustment with a concentrated liquid is somewhat difficult, those skilled in the art can obtain an appropriate amount of alkali by simple preliminary studies with reference to the examples described later.
[0012]
Physical stirring must naturally be performed during pH adjustment, but it should be noted that strong stirring for a long time is not performed at this time. As described above, the strong stirring for a long time makes the median diameter of the oil and fat too fine, and the feeling over the throat is lost. Therefore, stirring is performed at a low speed and for a short time of about 5,000 rpm within 30 minutes after mixing raw materials in a cutter mixer or the like, and at most 3,000 rpm or less within 90 minutes, preferably within 60 minutes, for large equipment for industrialization. It needs to be fastened. The median diameter is measured with a particle size distribution meter (LA-700, manufactured by HORIBA) under a condition of 24 ° C. with a 10-fold diluted solution. For the stirring and mixing, any stirring device used for food production can be used and is not particularly limited. The mixing order of the raw materials is not particularly limited, but it is easy to dissolve, so it is added to water sequentially. After adding an alkaline pH adjusting agent, fats and oils, salt, etc. are added, it becomes easy to control the cloudiness and the radian diameter. The number of stirring and the stirring time vary depending on the production equipment and scale, but the present invention can immediately grasp the state of the concentrated soup by visual observation and simple measurement. Considering factors, it can be easily implemented. In short, the cloudiness by pH adjustment and the radian diameter by stirring should be within the range shown in the claims.
[0013]
The emulsified concentrated soup prepared in this way can be put in circulation as it is, but can of course be distributed in a frozen or refrigerated state. If the user dilutes about 10 times according to his / her preference, the user can use it as it is.
Hereinafter, the present invention will be further described with reference to experimental examples and examples, but the present invention is not limited to these examples.
[0014]
[Experimental example]
560 g of water, 50 g of pork bone extract (manufactured by Tsuji Foods Co., Ltd., trade name: pork extract BS), 100 g of soy sauce, and 40 g of sodium glutamate were weighed and dissolved at 60 ° C. with heating. In order to make the soup cloudy, 160 g of warm lard was added little by little while stirring at 5,000 rpm for 5 minutes with a cutter mixer. Thereafter, 90 g of sodium chloride was added, and sampling was performed at regular intervals while stirring with a cutter mixer up to 5,000 rpm for 60 minutes to obtain a concentrated soup. The Brix of the soup obtained by stirring for 60 minutes was 48%, and the pH at 24 ° C. when diluted 10-fold was 6.0. Table 1 shows the appearance and median diameter of the soup when the concentrated soup obtained by stirring for a certain time in this experiment was diluted 10 times.
The median diameter was measured with a particle size distribution meter (LA-700 manufactured by HORIBA). As shown in Table 1, in the conventional method, white turbidity was caused by forced mixing for 35 minutes or more. However, since the median diameter at this time was already 10 μm or less, there was no feeling over the throat. In the following sensory evaluation, five persons in charge evaluated the feeling over the throat accompanied by pork flavor and the cloudiness by visual observation in a discussion format.
[0015]
[Table 1]

[0016]
[Example 1]
560 g of water, 50 g of pork bone extract (manufactured by Tsukasa Foods Co., Ltd., trade name: pork extract BS), 100 g of soy sauce, and 40 g of sodium glutamate were weighed to adjust the experimental section of the 8th section. To this, trisodium phosphate was weighed in increments of 0 to 0.7 g and 0.1 g, heated and melted at 60 ° C. to make the soup cloudy. A little while stirring at 5,000 rpm for 5 minutes with a cutter mixer 160 g of lard and 90 g of sodium chloride, which were heated each time, were added, and the mixture was further stirred for 15 minutes at 5000 rpm for 10 minutes with a cutter mixer. Table 2 shows the evaluation of pH, dilution (cloudiness), median diameter, and feeling over the throat before and after dilution for each category. As is clear from this, when the pH before dilution is 5.9 or more, the pH after 10-fold dilution is 7 or more, and white turbidity and feeling over the throat are achieved at the same time.
[0017]
[Table 2]

[0018]
[Example 2]
Weigh 560 g of water, 50 g of pork bone extract (manufactured by Tsukasa Foods Co., Ltd., trade name: Pork Extract BS), 100 g of soy sauce, 40 g of sodium glutamate, add 0.4 g of trisodium phosphate to this, add it, and heat at 60 ° C. In order to dissolve and make the soup cloudy, 160 g of lard and 90 g of salt which were heated little by little were added with stirring at 5,000 rpm for 5 minutes with a cutter mixer, and stirred at 5000 rpm for 60 minutes with a cutter mixer. Sampled at the indicated time. The results are shown in Table 3. In the case of stirring for 15 minutes or more, the feeling over the throat decreased. In this example, the lard addition time was set to 0 minutes. The Brix after stirring for 60 minutes was 48%, and the pH at 10-fold dilution was 7.1.
[0019]
[Table 3]

[0020]
[Example 3]
560 g of water, 50 g of pork extract (manufactured by Tsukasa Foods Co., Ltd., trade name: pork extract BS), 100 g of soy sauce, 40 g of sodium glutamate, 2.5 g of emulsifier (trade name: Sugar Ester S-1170, manufactured by Mitsubishi Chemical Foods), phosphoric acid 0.4 g of trisodium was weighed and dissolved by heating at 60 ° C. In order to make the soup cloudy, 160 g of heated lard and 90 g of salt were added little by little while stirring with a cutter mixer at 5,000 rpm for 5 minutes, and then stirred at 5,000 rpm for 30 minutes with a cutter mixer for a certain period of time. Each sample was sampled to obtain a concentrated soup. The Brix of the soup obtained by stirring for 30 minutes was 48%, and the pH at 24 ° C. when diluted 10-fold was 7.1. Table 4 shows the evaluation results of the soup obtained by stirring for a certain time in this experiment. It can be seen that the stirring time can be further shortened by adding an emulsifier.
[0021]
[Table 4]

[0022]
【The invention's effect】
According to the present invention, the concentrated ramen soup can be easily turbid by adjusting the pH of the concentrated ramen soup to 5.9 to 7.0 with an alkaline pH adjusting agent. If diluted 10 times, the soup has a pH of 7.0 when drinking. 8.0 so that the cloudiness of the soup is kept stable and a soup with a good throat is obtained.

Claims

Concentrated soup containing 40 to 60% Brix, 10 to 45% by weight lard , and containing meat extract and seasoning , pH of the concentrated soup is 5.9 to 7.0, and when diluted 10 times An emulsified concentrate characterized in that an alkaline pH adjuster is added so that the pH of the 24 ° C. aqueous solution is 7.0 to 8.0, and the median diameter of the aqueous solution at 10-fold dilution is 10 to 100 μm soup.

Concentrated soup containing 40 to 60% Brix, 10 to 45% by weight lard , and containing meat extract and seasoning , pH of the concentrated soup is 5.9 to 7.0, and when diluted 10 times PH of 24 ° C. aqueous solution is 7 . An emulsified concentrated soup, wherein an alkaline pH adjuster is added so as to be 0 to 7.5, and the median diameter of the aqueous solution at 10-fold dilution is 10 to 50 μm.

Concentrated soup containing 40 to 60% Brix, 10 to 45% by weight lard , and containing meat extract and seasoning , pH of the concentrated soup is 5.9 to 7.0, and when diluted 10 times An alkaline pH adjuster is added so that the pH of the 24 ° C. aqueous solution is 7.0 to 8.0, and 5,000 rpm or less so that the median diameter of the aqueous solution at 10-fold dilution is 10 to 100 μm. method for producing emulsified concentrate soup according to claim 1, characterized in that is obtained by stirring and mixing within 90 minutes.

Concentrated soup containing 40 to 60% Brix, 10 to 45% by weight lard , and containing meat extract and seasoning , pH of the concentrated soup is 5.9 to 7.0, and when diluted 10 times An alkaline pH adjuster is added so that the pH of the 24 ° C. aqueous solution is 7.0 to 7.5, and the median diameter of the aqueous solution when diluted 10 times is 10 to 50 μm. The method for producing an emulsified concentrated soup according to claim 2 , wherein the mixture is stirred and mixed within minutes.