JP4789744B2 - Soup food with yuba noodles - Google Patents

Description

  The present invention relates to a soup food containing noodle-shaped yuba, and more particularly to a soup food having a good yuba flavor and texture.

  The soup food is different from the normal temperature type, chilled type, frozen type and distribution temperature range, as well as Japanese style, Western style, Chinese style etc. in flavor, in form, in bags, in cups, in cans, in paper containers, used There are many types of food such as powder type, FD type, liquid type, liquid concentrated type, etc. . This indicates that soup food is used as a side meal of meals under various circumstances. Especially in recent years, the market for cup soups that can be easily poured with hot water has grown significantly. This is because the vermicelli soup in cups is easy and low in calories, and it is highly appreciated by consumers that vermicelli is noodle-like and easy to eat.

  Yuba is made from soy milk, just like tofu. When the raw soymilk is heated to the extent that it does not boil, a film is formed on its surface, but the film is scooped with bamboo skewers or wire, etc. What was dried with hot air and freeze-dried is called “dry yuba”.

Yuba is a low-calorie and high-quality image of soybeans as a raw material, and high-grade images such as Kyo Yuba and Nikko Yuba, which are highly appreciated by consumers. In department store food departments, “Yuyu” and “Dried Yuba” are sold, but in general supermarkets and convenience stores, foods using yuba or yuba are rarely sold. Yuba is an unpopular ingredient that is sometimes eaten at a Japanese restaurant when eating out.
Patent Document 1 describes a method for producing cup-shaped instant shredded yuba and a cup-shaped instant shredded yuba, but the long and narrow yuba noodle used for cup noodles has a remarkable adhesion between yuba, You can't enjoy the original flavor and texture of Yuba.
JP-A-10-295311

  Under these circumstances, the present invention is intended to provide a healthy, high-quality image of yuba as a soup so that it can be eaten deliciously and easily.

  If you try to provide yuba as a soup, a big problem arises. Yuba is a thin sheet, while udon and Chinese noodles are mainly starch, whereas the main ingredient of yuba is protein, so if you put it in soup, Yuba, chopsticks (especially disposable chopsticks), and spoons are attached. As a result, when scooping and eating yuba with a chopstick or a spoon, it is unavoidable if several yuba sheets must be eaten as a lump.

  The original flavor and texture of yuba is to taste a thin yuba sheet, whereas yuba soup by a normal method cannot taste the original goodness of yuba.

  The present invention was created for the purpose of solving such problems as adhesion between yuba, and provides yuba as a soup that is delicious and easy to eat.

  The inventor of the present invention pays attention to the “cutting size” of the yuba sheet, which is considered to have little effect on the adhesion of the yuba sheet at first glance, and as a result of intensive studies to solve the above problems, the viscosity of the soup portion is It has been found that the above-mentioned problems can be solved by setting a certain range.

The present invention provides the following soup foods containing yuba noodles.
1. A yuba noodle soup food that has a yuba cut into noodles, a soup portion, and a container, and can be prepared by putting hot water into the container, the width of the yuba cut into noodles Is a soup food containing yuba noodles having a length of 5 to 20 mm, a length of 30 to 150 mm, and a (length) / (width) of 3.5 to 25.
2. The soup food containing yuba noodles according to item 1, wherein the soup excluding yuba has a viscosity of 5 to 500 mPa · s when hot water is poured into the container.
3. The soup food containing yuba noodles according to item 2, wherein the viscosity of the soup excluding yuba is 10 to 300 mPa · s.
4. The soup food containing yuba noodles according to item 1, wherein the yuba cut into noodles has a width of 5 to 15 mm, a length of 50 to 150 mm, and a (length) / (width) of 3.5 to 20.
5. Item 2. The soy food containing yuba noodles according to item 1, wherein the yuba cut into noodles has a width of 6 to 13 mm, a length of 50 to 120 mm, and a (length) / (width) of 4 to 15.
6). Item 6. The soup food containing yuba noodles according to any one of Items 1 to 5, wherein the soup part contains at least one selected from the group consisting of starch and a thickener.
7). Item 9. The soup food containing yuba noodles according to item 6, wherein the thickener is xanthan gum.

  According to the present invention, it is possible to provide a soup food containing yuba noodles that maintains the original flavor and texture of yuba and is easy to eat in a noodle form.

  In the present invention, as a means for solving adhesion between yuba, individual yuba sheets are cut into noodles. The width of the noodle-shaped yuba (also referred to as yuba noodle) is preferably about 5 to 20 mm, more preferably about 5 to 15 mm, and particularly preferably about 6 to 13 mm. The length of the yuba noodles is preferably about 30 to 150 mm, more preferably about 50 to 150 mm, and particularly preferably about 50 to 120 mm. The ratio of the length of yuba noodle to the width of yuba noodle {(length) / (width)} is preferably about 3.5 to 25, more preferably about 3.5 to 20, particularly preferably about 4 to 15. If the width of the yuba noodles is too narrow, the texture unique to yuba is impaired, and if the width of the yuba noodles is too wide, adhesion between the yuba becomes remarkable. If the length of the yuba noodle is too long, the yuba noodles are entangled with each other, so that the adhesion becomes remarkable. If the length of the yuba noodle is too short, the ease of eating as a noodle is impaired. If the ratio of the length of yuba noodles to the width of yuba noodles {(length) / (width)} is too small, the ease of eating as noodles will be impaired. Becomes prominent.

  In addition, the size of the yuba in this specification regulates the size of the yuba (the yuba at the time of eating) in which the raw yuba or the dried yuba is reconstituted, and the size of the dried yuba is smaller than that of the raw yuba. The size of the dried yuba can be compared with the size after reconstitution.

  Adhesion of yuba noodles can be suppressed by devising the cutting dimensions, but can be further suppressed by controlling the viscosity of the soup when eating with hot water added to the soup portion. The soup viscosity at the time of eating is preferably about 5 to 500 mPa · s, more preferably about 10 to 300 mPa · s, particularly preferably about 15 to 200 mPa · s, particularly about 15 to 100 mPa · s. Adhesion between yuba noodles or yuba noodles and chopsticks, forks, spoons, etc. is likely to occur when the viscosity is too low or too high, and an appropriate viscosity range exists. Appropriate viscosity can be imparted by adding starch and / or thickener. Examples of the thickener include xanthan gum, guar gum, locust bean gum, tamarind seed polysaccharide and the like. Xanthan gum is preferred from the flavor side because it is easy to impart thickening with hot water. As starch, raw starch may be sufficient and processed starch which processed etherification, esterification, bridge construction, pregelatinization, etc. may be sufficient. The starch is not particularly limited as long as it has a property of pouring hot water to impart thickening. A thickener may be used individually by 1 type and may use 2 or more types together. The amount of starch and thickener used is not particularly limited as long as it can provide an appropriate viscosity, but is preferably 2.0 g or less for a 200 ml container, for example.

  The viscosity can be measured using a B-type viscometer. As the B-type viscometer, a normal viscometer can be widely used, and is not particularly limited. For example, a B-type viscometer BL (Toki Sangyo Co., Ltd.) can be used.

  The soup part may use any form of soup such as a powder type, an FD type, a liquid type, and a liquid concentrated type, and may further contain the thickener. The soup part can use soups of any taste such as soy sauce, curry, miso, consomme, and salt.

  The soup food of the present invention can be further blended with any ingredients such as green onions, kamaboko, vegetables, fried tofu, and tofu.

  The yuba used in the present invention may be a raw yuba, but preferably a yuba dried by natural drying, hot air drying, freeze drying or the like can be used. A preferred dry yuba is freeze-dried yuba. The lyophilized yuba can be produced, for example, by the method described in WO2004 / 71216.

  In a preferred embodiment of the present invention, yuba and soup cut to a specific size, and further, if necessary, ingredients, spices, etc. are placed in a cup container, the container is covered with a sealing lid, To do. Yuba, soup, condiments, ingredients, etc. are sealed in bags as needed and placed in containers. When preparing the soup, the sealing lid is peeled off halfway, and if necessary, the yuba, soup, ingredients, spices, etc. taken out of the bag are put into the container, and hot water such as hot water is poured into the container. The soup food can be prepared by closing the sealing lid peeled off halfway and waiting for 1 to several minutes.

  As the container, any conventionally used container is used. For example, a cup-shaped heat-resistant container is preferably used. Examples of the material of the container include synthetic resin and paper.

    EXAMPLES The present invention will be described more specifically with reference to examples below, but the present invention is not limited to these examples.

Yuba adheres to each other or between yuba and chopsticks, spoons, forks, etc. In extreme cases, all yuba adheres to the chopsticks, depending on the unique texture and noodle-like shape of yuba. Ease of eating is greatly impaired. Therefore, in the following examples, the adhesion of yuba was evaluated by the following test method.
Test method
(i) Put powder soup and freeze-dried yuba (cut to various dimensions, measured at the time of fresh yuba) into a cup, pour 200 ml of 98 ° C hot water, and quickly stir with chopsticks for 30 seconds.
(ii) Leave for 2 minutes.
(iii) Sink 10 chopsticks that are bent at a right angle from the tip of the chopsticks for 10 seconds so that the tip of the 60 mm sticks to the bottom of the cup.
(iv) Gently lift the opposite direction of the chopsticks so that the 60mm tip of the chopsticks does not slant, and lift the chopsticks out of the soup.
(v) Raise the chopsticks and leave them for 10 seconds to measure the weight of yuba adhering to the tip of the chopsticks.
(vi) Repeat the same test 5 times and record the average value as data.

  The freeze-dried yuba was cut to a specified size from a raw yuba (thickness of about 0.3 mm) with a moisture value of 55%, and then freeze-dried after filling 15 g in a 40 mm x 30 mm x 25 mm (height) tray. It was obtained. The weight after freeze-drying was 6.4 g.

  The disposable chopsticks were 202 mm long and the material was aspen.

  The cup used was a cylindrical paper cup having a height of 97 mm, a bottom diameter of 77 mm, and a top diameter of 93 mm.

Example 1
The following items were tested according to the above test method using freeze-dried yuba cut into eight dimensions A to H in Table 2 below (yuba weight after returning to water: about 22 g). The surface area of one yuba piece of A to H was almost constant, and the soup was not thickened (viscosity by B-type viscometer was almost zero).

In addition, the raw materials blended other than yuba are listed in Table 1.
-Yuba dispersibility in soup: Evaluate the presence or absence of adhesion between yuba after stirring with 30-second split chopsticks in step (i). The case where it did not adhere and was well dispersed was set to 5, and as the adhesion between yuba increased, the score was lowered.
-State in the soup: Observe the state after stirring with the 30-second chopsticks in step (i).
Amount of yuba adhering to chopsticks (g): The weight (wet weight) of yuba adhering to the split chopsticks measured in step (v) was determined as the average value of five tests.
・ Yuban noodle flavor and texture: The texture was close to that of sheet-like raw yuba, and the score was lowered as the texture became far from the sheet-like raw yuba.
-Comprehensive evaluation: The texture and flavor of one sheet-like yuba that did not adhere were set to 5, and the score was lowered as the distance from the non-adhered yuba was increased.

  From the results of Table 1, it is clear that even if the yuba size becomes too thin like instant noodles or approaches a square, the adhesion between yuba increases and the texture of yuba is lacking. It was revealed that noodle-shaped yuba of a certain size is suitable for soup food.

Example 2
In order to see the influence of thickening on the adhesion of yuba, according to the test method described above, yuba was dispersed in soups having different viscosities shown in Table 2 below, and the adhesion between yuba or between yuba and chopsticks was evaluated. The cut size of yuba was 8 mm × 80 mm (the yuba weight after returning to water: about 22 g), which was the smallest amount of yuba adhering to chopsticks in Example 1. The viscosity was measured by removing yuba with a mesh (measurement temperature: 70 ° C.). As a viscometer, a B-type viscometer BL (Tokyo Keiki Manufacturing Co., Ltd.⇒current company name: Toki Sangyo Co., Ltd.) was used.

  The results are shown in Table 3.

 As shown in Table 3, it became clear that there is an optimum value for the viscosity of the soup with yuba.

Claims (6)

It is a soup food containing yuba noodles that has a yuba cut into noodles, a soup part and a container, and can be prepared by putting hot water into the container, and the width of the yuba cut into noodles is 6 ~ 13 mm, length 5 0～150Mm, range near the (long) / (width) from 6.4 to 15 is, when eating put hot water to the container, soup excluding yuba viscosity Is a soup food with yuba noodles , which is 10 to 300 mPa · s . The soup food containing yuba noodles according to claim 1, wherein the yuba width is 6 to 10 mm. The soup food containing yuba noodles according to claim 1 or 2, wherein the soup has a viscosity of 15 to 100 mPa · s. The soup food containing yuba noodles according to claim 1, wherein the soup part contains at least one selected from the group consisting of starch and a thickener. The soup food containing yuba noodles according to claim 4 , wherein the thickener is xanthan gum. The soup food containing yuba noodles according to claim 5, comprising starch and xanthan gum.