JP6454516B2 - Method for producing freeze-dried miso soup - Google Patents

Description

The present invention relates to a method of manufacturing a freeze dried miso soup, which can be eaten by restoring only pouring hot water.

  There exist some which were described in patent documents 1 and 2 as this kind of prior art. These are instant miso soups made using freeze-drying technology (freeze-drying). In addition to the convenience that hot water can be immediately restored and eaten, There is an advantage that there is little deterioration and deterioration of the flavor.

  On the other hand, with the recent trend toward Japanese gourmet food, there is a wave of high added value in the field of instant foods. This is no exception for instant miso soup, and a higher quality product is required.

JP 58-158162 A JP 61-088864 A

  From this point of view, the present inventor focused on the ingredients such as bonito used as a raw material in order to further improve the flavor of instant miso soup using freeze-drying technology, and produced freeze-dried miso soup with a more effective flavor of nodules. Tried to do.

  However, in the case of conventional freeze-dried miso soup, in order to extract umami components such as soup stock from koji, the soup base is prepared by heating the koji with hot water and adding miso etc. before the freeze-drying process The soup base was pre-frozen together with necessary ingredients and then freeze-dried under vacuum. For this reason, nodules are heated to a considerable extent in the process of preparing the soup base, and when this is freeze-dried, the flavor of the nodules is altered and deteriorated.

  In particular, when powdered knives with a small particle size are used, the surface area per unit weight is large.

The present invention has been made to solve the above problems, it aims to suppress alteration and deterioration of the flavor of clauses such, provides a method for producing a freeze-dried miso soup Worked flavored sections such And

This invention is a manufacturing method of the freeze-dried miso soup including the process of the following (a)-(d).
(A) a step of heating and preparing a soup base containing at least miso and water;
(B) filling the individual edible container with powdered knots and ingredients that have been uniformly mixed in advance ;
(C) injecting the cooked soup base into the individual food container,
(D) A step of freeze-drying these food ingredients together with the individual food container.

  According to the present invention, after preparing a soup base containing at least miso and water by heating, the powdered knot and the soup base are brought into contact with each other for the first time in an individual food container. While being used, heating of the nodules during the manufacturing process can be minimized, and the flavor of the nodules can be effectively enhanced by pouring hot water during restoration.

  Here, it is preferable that the particle size of the powder nodes is a size that passes through a sieve having an opening of 0.5 mm. When the particle size of the powdered nodules is sized to pass through a sieve having an aperture of 0.5 mm, the flavor of the nodules can be further enhanced.

  In addition, it is preferable that the powdered knots are filled in an individual edible container together with pretreated ingredients. In this case, since the contact between the powdered knot and the soup base is performed in an environment with ingredients, the powder knot can be protected from the residual heat of the soup base, and the alteration and deterioration of the flavor is more effective. Can be prevented.

  According to the present invention, it is possible to suppress deterioration and deterioration of the flavor as much as possible while using fragrant powdered knots, so even a freeze-dried miso soup that cannot avoid heat treatment has a flavor of knots. Can be used.

  Hereinafter, embodiments of the present invention will be described.

1. Soup base heating preparation process (a)
In the present invention, first, a soup base for miso soup, which is a source of freeze-dried miso soup, is prepared.
In preparing such a soup base, commonly used raw materials such as miso, dashi, seasonings and the like can be used. The type of miso used is not limited. A plurality of types of miso may be mixed and used. These raw materials may be mixed in boiling water to produce a liquid soup base similar to a general soup base for miso soup.

  Here, the mixing ratio of miso and water in the soup base is preferably in the range of “100: 40” to “100: 300”, more preferably “100: 60 ”to“ 100: 280 ”, more preferably“ 100: 80 ”to“ 100: 260 ”, and particularly preferably“ 100: 100 ”to“ 100: 240 ”. However, this description is not intended to limit the blending ratio of miso and water to the above ratio.

  As will be described later, the present invention is characterized by using powdered knots in a later step, but separately from the powdered knots, the soup base heating preparation step (a) is performed at the stage of this soup base heating process. Nodules such as powder or flakes may be used. The nodule used here may be the same type as the nodule used in the subsequent step, or may be a different type.

2. Powder joint filling process (b)
Next, the powdered knots are filled into individual edible containers.
As the individual food container, it is preferable to use a container that can withstand the freeze-drying process as it is.

  Various types of knots can be used, such as bonito, souda bun, bonito, bonito, bonito, swordfish bonito, and bonito. It doesn't matter whether it's a dead or dead or rough. A plurality of types may be mixed and used.

  The particle size of the powder nodes is preferably as small as possible, and is particularly preferably large enough to pass through a sieve having an aperture of 0.5 mm. This is because, when the particle size of the powdered nodules is sized to pass through a sieve having an opening of 0.5 mm, the flavor of the nodules can be further enhanced. In this regard, the more preferable particle size of the powder nodes is a size that passes through a sieve having an opening of 0.35 mm, and the more preferable particle size of the powder nodes is a size that passes through a sieve having an opening of 0.25 mm. is there. However, this description does not exclude the case where the particle size of the powdered joints exceeds 0.5 mm.

  Various pulverization means such as crusher pulverization or pulverization with an impact classifier built-in pulverizer can be used for the preparation of the powder knots.

3. Soup base injection process (c)
The soup base prepared in the step (a) is poured into an individual food container prior to, after or simultaneously with the filling of the powdered nodes in the step (b). The order of said process (b) and process (c) is not ask | required. A common filling machine can be used for soup-based injection.

  Whether or not ingredients are added to the freeze-dried miso soup of the present invention can be selected as appropriate. When the ingredients are added, they may be mixed with the soup base in the step (a), or the ingredients may be prepared separately from the soup base and processed until the freeze-drying process described later. You may mix with a base and lyophilize both together. In these cases, a freeze-dried miso soup in which the soup and ingredients are integrated into a block shape can be obtained. On the other hand, only the soup may be freeze-dried, and only the ingredients may be prepared separately, which may be provided as a product by being attached or bundled with the miso soup as a freeze-dried product.

  The kind of ingredients that can be used is not particularly limited, and various ingredients can be used. As a temporary illustration, there are various vegetables, salmon, root vegetables, seafood, seaweed, meat and the like.

  However, when adding ingredients to the soup, it is particularly preferred to add ingredients along with powdered knots. When adding ingredients together with powdered joints, it is preferable to mix the powder joints and ingredients uniformly in advance. As a result, it is possible to prevent scattering of powdered powder when filling individual food containers and to protect the powdered powder from remaining heat of the soup base by mixing ingredients with the soup base, resulting in deterioration of flavor. Can be more effectively prevented.

  In the case of adding ingredients together with powdered knots, it is preferable to carry out necessary pretreatment in advance because sufficient heat treatment is not involved. The pretreatment referred to here includes simply cutting to a size that is easy to eat, or performing ingredients such as cutting with a lower arm for ingredients that require constant heating. What kind of pretreatment is performed can be selected as appropriate according to the viewpoint of appearance and ease of eating, or the type and nature of ingredients.

  With respect to the pretreatment of the ingredients, the following method can also be employed. That is, the necessary ingredients are boiled separately or all together and heat-treated, and after these ingredients are uniformly mixed, they are molded into a plate shape and frozen, and this is a certain amount. It is a method of cutting and using (for example, refer patent document 1). The use of such pretreated ingredients has the advantage that the kind and weight of the ingredients can be made substantially uniform between products by a simple method even when a plurality of kinds of ingredients are used. When using powder knots together with such ingredients, in the step (b), the pre-treated ingredients (which may be frozen or thawed) in the individual edible container And powder knots may be added. The order of both inputs is not limited. Furthermore, also in this case, the powdered knots and ingredients may be mixed in advance before being put into the individual food container.

4). Freeze drying process (d)
As described above, the mixture of the soup base and the powdered knots (and various ingredients as necessary) put into the individual edible container is subjected to the lyophilization treatment step while remaining in the individual edible container. In the freeze-drying process, a conventional freeze-drying process can be used. That is, after pre-freezing in a freezer, the freeze-dried miso soup of the present invention is obtained by sublimating water under reduced pressure. In the present invention, a general freeze-drying process can be used. As an example, it is a method of pre-freezing under conditions where the internal temperature is −20 ° C. or lower and then sublimating moisture (ice) by raising the temperature under vacuum (reduced pressure).

The freeze-dried miso soup produced as described above has a block shape, and when eating, if the block is put in a container and hot water is poured into it, it is immediately restored and ready to eat.
The freeze-dried miso soup obtained in this manner can be immediately restored by adding hot water to obtain a miso soup with a high aroma of nodules.

  The “miso soup” of the present invention includes not only general miso soup but also soup for ramen and soup for pots. Also included is Western-style soup using miso.

  Examples of the present invention will be described below. However, the present invention is not limited to the following examples.

1. Examples 1 and 2 and Comparative Examples 1 and 2
Example 1
Miso, umami seasoning (yeast extract), antioxidant (vitamin E) and water were mixed by heating with a kneader to prepare a liquid soup base for miso soup. In Example 1, powder koji (powder knot) was not used at this stage. The serving amount and total amount of each raw material used are as follows.
・ Miso 14.400g
・ Umami seasoning (yeast extract) 0.400 g
・ Antioxidant (Vitamin E) 0.026g
・ Water 25.174g
・ Total amount 40.000g

  On the other hand, the nameko was used as an ingredient for miso soup, and after removing unnecessary parts in advance, the nameko was boiled and heat-treated. The amount of the nameko (ingredient) per serving is about 19 g.

  Next, a powder bonito of a size passing through a sieve having an opening of 0.25 mm is prepared as a powder knot, and the ingredients (nameko) pretreated as described above and the powder bonito are mixed in advance. Filled into individual food containers. The amount of powdered bonito per serving is 0.4 g.

  The soup base prepared as described above was poured into the individual food container, and the individual food container was stored in a freezer and pre-frozen at a temperature of −20 ° C. or lower. Thereafter, this was heated in a conventional manner under vacuum and freeze-dried to obtain a block of freeze-dried miso soup. This was designated Example 1.

Example 2
A freeze-dried miso soup was produced using a powdered bonito that differed only in particle size from the powdered bonito used in Example 1, and was designated as Example 2. Specifically, freeze-dried miso soup was produced in the same procedure as in Example 1 using a powdered bonito of a particle size passing through a sieve having an aperture of 0.35 mm. The points other than the particle size of the used powder bonito are the same as in Example 1.

<< Comparative Example 1 >>
Miso, powdered bonito, umami seasoning (yeast extract), antioxidant (vitamin E) and water were heated and mixed with a kneader to prepare a liquid soup base for miso soup. The powdered bonito used here is the same as that used in Example 1 in both type and particle size (the particle size is a size that passes through a sieve having an opening of 0.25 mm).
The amount and total amount of each raw material per serving are as follows.
・ Miso 14.400g
・ Powder bonito 0.400g
・ Umami seasoning (yeast extract) 0.400 g
・ Antioxidant (Vitamin E) 0.026g
・ Water 24.774g
・ Total amount 40.000g

  On the other hand, the same ingredients (nameko) as those used in Example 1 were used as ingredients, and filled into individual food containers. The amount of ingredients (nameko) used per serving is the same as in Example 1. However, the difference from Example 1 is that in Comparative Example 1, no powder knot was used at this stage.

  The soup base prepared as described above was poured into the individual food container, and the individual food container was freeze-dried. The contents and conditions of the freeze-drying process are the same as in Example 1. The lyophilized miso soup for one serving thus obtained was designated as Comparative Example 1.

<< Comparative Example 2 >>
Using the powdered bonito of a particle size passing through a sieve having an aperture of 0.35 mm used in Example 2, lyophilized miso soup was produced in the same procedure as in Comparative Example 1, and this was designated as Comparative Example 2. . The points other than the particle size of the powdered bonito are the same as in Comparative Example 1.

<< Evaluation of Examples 1 and 2 and Comparative Examples 1 and 2 >>
The block-like freeze-dried miso soups according to Examples 1 and 2 and Comparative Examples 1 and 2 thus obtained were put into containers, respectively, poured into hot water, restored, and ready for eating. And about these, sensory evaluation of "fragrance" and "taste" of each bonito was carried out by five panelists. The evaluation results are as shown in Table 1. The evaluation criteria is a five-level relative evaluation of grades 1 to 5 when the comparative examples 1 and 2 are grade 3. The grade 1 is “weak”, the grade 2 is “slightly weak”, and the grade 4 is “slightly strong”. "The score 5 is" strong ". The numerical value described in each item column of Table 1 is the average value.

As shown in Table 1, Example 1 and Comparative Example 1 use powdered bonito of the same type, amount, and particle size, while Example 1 is more of “scent” and “taste” of bonito than Comparative Example 1. It was also excellent in terms.
In addition, even when Example 2 and Comparative Example 2 are compared, although both use powdered bonito of the same type, amount, and particle size, Example 2 is more “scented” of bonito than Comparative Example 2. ”And“ taste ”.

2. Example 3 and Comparative Example 3
Next, tests similar to the above were performed using different types of bonito from the bonito used in Examples 1 and 2 and Comparative Examples 1 and 2. This will be described below.

Example 3
A bonito of a different type from the bonito used in Example 1 was prepared, and this was prepared to a particle size of a size passing through a sieve having an opening of 0.5 mm. Then, freeze-dried miso soup was produced using this powdered bonito, and this was designated as Example 3. Points other than the type and particle size of the powdered bonito used are the same as in Example 1.

<< Comparative Example 3 >>
A lyophilized miso soup was produced in the same procedure as in Comparative Example 1 using the powdered bonito of a particle size passing through a sieve having an aperture of 0.5 mm used in Example 3, and this was designated as Comparative Example 3. . Points other than the type and particle size of the powdered bonito used are the same as in Comparative Example 1.

<< Evaluation of Example 3 and Comparative Example 3 >>
The block-shaped freeze-dried miso soups according to Example 3 and Comparative Example 3 were put in containers, respectively, poured into hot water to be restored and ready for eating. And about these, sensory evaluation of "fragrance" and "taste" of bonito was carried out by five panelists. The evaluation results are as shown in Table 2. The evaluation criteria and the evaluation method are the same as those described above.

  As shown in Table 2, Example 3 was superior to Comparative Example 3 in both “scent” and “taste” of koji, using the same type, amount, and particle size of koji powder.

Claims (2)

A method for producing a freeze-dried miso soup comprising the following steps (a) to (d);
(A) a step of heating and preparing a soup base containing at least miso and water;
(B) filling the individual edible container with powdered knots and ingredients that have been uniformly mixed in advance ;
(C) injecting the cooked soup base into the individual food container,
(D) A step of freeze-drying these food ingredients together with the individual food container.   The method for producing a freeze-dried miso soup according to claim 1, wherein the particle size of the powdered knot is a size that passes through a sieve having an opening of 0.5 mm.