JP7178872B2 - grained corn soup - Google Patents

Description

TECHNICAL FIELD The present invention relates to corn soup containing grains, a method for producing the same, and the like.

Corn soup is commercially available in liquid form enclosed in containers such as cans and retort pouches, and in powder or granular form that is dissolved and dispersed in hot water, etc., and is widely consumed by children and adults. Especially sweet ones are preferred. More recently, in addition to the taste of the soup, from the viewpoint of texture, filling, and authenticity, corn with grains (hereinafter sometimes referred to as ``grain corn'') Corn soup tends to be preferred.

In addition to the deliciousness of the liquid part (hereinafter sometimes referred to as "liquid part") other than the grained corn, the taste and texture of the grained corn itself are also very important for the deliciousness of the grained corn soup. is. Therefore, in corn soup containing grains, in order to make the texture of grainy corn preferable, a technique of using large grained corn (Patent Document 1) is also disclosed.

Japanese Patent Application Laid-Open No. 2007-068420

Here, the corn soup containing packed granules needs to be heat sterilized by retort or the like in order to be distributed at room temperature or chilled in a liquid state. By this heat sterilization step, the grained corn is brought to a state of being boiled by the liquid portion, and the taste (such as sweetness) of the liquid portion permeates into the grained corn. In the corn soup containing container-packed granules produced by such a process, the liquid part and the corn granules are usually eaten at the same time. In the case of instant soup (corn soup containing instant grains) consisting of powdered or granular dry soup and dried grained corn, the liquid part and grained corn are eaten at the same time.

Therefore, in order to improve the "sweetness of grain corn", it is considered to increase the sweetness of the liquid part, but in corn soup with grains, increasing the sweetness of the liquid part alone is not enough to improve the sweetness of grain corn. There was a problem that when eating the liquid portion at the same time, the “sweetness of the grain corn” was buried in the “sweetness of the liquid portion” (it became difficult to feel the original sweetness of the grain corn). In addition, in products that undergo a retort sterilization process, after retort sterilization, the sweetening component concentration in the grained corn portion is lower than the sweetening component concentration in the liquid portion, making it difficult to feel the sweetness of the grained corn when eating. There was also

Accordingly, an object of the present invention is to provide a corn soup containing grains, in which the original sweetness of grained corn is felt when eaten, and both the liquid part and the grained corn have a favorable flavor and flavor, and a method for producing the same.

In order to solve the above problems, the present inventor conducted numerous experiments focusing on the balance with the sweetness of the liquid part in order to make the corn soup with grains feel the original sweetness of grained corn. Then, in the corn soup with grains, the sucrose-equivalent sweetening component concentration of the liquid portion is set to 35 to 60 g / kg, and the difference between the sucrose-equivalent sweetening component concentration of the liquid portion and the sucrose-equivalent sweetening component concentration of the grain corn portion. is 7 to 16, the original sweetness of grained corn can be felt at the time of eating, and it is possible to obtain a grain-containing corn soup having a preferable flavor and flavor for both the liquid part and the grained corn. completed.

That is, the present invention is the following (1) to (5).
(1) The sucrose-converted sweetness component concentration of the liquid portion is 35 to 60 g/Kg, and the difference between the sucrose-converted sweetness component concentration of the liquid portion and the sucrose-converted sweet component concentration of the grain corn portion is 7 to 16. Corn soup with grains.
(2) The grain-filled corn soup according to (1), wherein the ratio of the sucrose-equivalent sweetening component concentration of the liquid portion to the sucrose-equivalent sweetening component concentration of the grained corn portion is 1.20 to 1.40.
(3) The corn soup with grains according to (1) or (2), wherein the corn soup with grains is a corn soup with packed grains that can be distributed at room temperature.
(4) Adjust the sucrose-converted sweetness component concentration of the liquid portion at the time of eating to be 35 to 60 g / kg, and further, adjust the sucrose-converted sweetness component concentration of the liquid portion and the sucrose of the grain corn portion at the time of eating. A method for producing corn soup with grains, characterized in that the difference from the converted sweet component concentration is 7 to 16.
(5) In the corn soup with grains, the sucrose-equivalent sweetness component concentration of the liquid portion at the time of eating is 35 to 60 g / kg, and the sucrose-equivalent sweetening component concentration of the liquid portion and the sucrose conversion of the grain corn portion at the time of eating A method for making it easy to feel the original sweetness of grained corn in a grained corn soup, characterized in that the difference from the concentration of sweetening components is 7 to 16.

According to the present invention, it is possible to provide a corn soup containing grains in which the original sweetness of grained corn is felt when eaten, and both the liquid part and the grained corn have a favorable flavor and flavor. In this corn soup containing grains, even when the grained corn and the liquid portion are eaten at the same time, the "sweetness of the grained corn" is sufficiently felt, and the flavor and flavor balance between the grained corn and the liquid portion is preferable. Furthermore, the same effect is exhibited even in a container-filled corn soup that has been subjected to retort sterilization and can be distributed at room temperature.

The present invention will be described.
In the present invention, the sucrose-equivalent sweetening component concentration of the liquid portion is 35 to 60 g/Kg, and the difference between the sucrose-equivalent sweetening component concentration of the liquid portion and the sucrose-equivalent sweetening component concentration of the grain corn portion is 7 to 16. The corn soup with grains, and the sucrose-equivalent sweetening component concentration of the liquid portion at the time of eating is adjusted to 35 to 60 g / kg, and the sucrose-equivalent sweetening component concentration of the liquid portion and at the time of eating A method for producing a corn soup with grains in which the difference from the sucrose-equivalent sweetness component concentration of the grained corn portion is 7 to 16, and a method for making the original sweetness of the grained corn in the corn soup with grains easier to feel.

Here, "corn soup" in the present invention means a liquid soup based on corn paste, and may be thickened corn potage soup. Alternatively, powdery or granular dry soup may be dissolved and/or dispersed in hot water, water, milk or the like. And, in the present invention, "grain-containing corn soup" means corn soup containing grain corn as an ingredient.

First, the grain-containing corn soup of the present invention will be described in detail.
The grain-filled corn soup of the present invention contains grained corn and a liquid portion when eaten. The sucrose-converted sweetness component concentration of the liquid portion is 35 to 60 g/Kg, preferably 40 to 55 g/Kg, and the sucrose-converted sweetness component concentration of the liquid portion and the sucrose-converted sweet component concentration of the grain corn portion are is 7 to 16, preferably 10 to 14. In addition, the "concentration of sweetening component in terms of sucrose" in the present invention means the concentration calculated as follows.
According to the Encyclopedia of Beverage Terms (Beverage Japan Co., Ltd.), there is a "sweetness" as a measure of the sweetness intensity of a sweetening component. It shows the sweetness intensity of sweetening components other than sugar in terms of the magnification of sweetness of sugar. 1.3 to 1.7, and 0.4 for maltose. Based on this, the sucrose-equivalent sweet component concentration in the present invention is calculated by summing the values obtained by multiplying the concentrations (contents) of sucrose, glucose, fructose and maltose by their sweetness. The sweetness multiplied in this calculation is 1.0 for sucrose, 0.65 for glucose, 1.5 for fructose, and 0.4 for maltose, according to the sweetness of the said encyclopedia of beverage terms.

Then, by making the corn soup with grains having the liquid part and the grained corn part, which are the sweetness component concentrations in terms of sucrose as described above, even when the grained corn and the liquid part are eaten at the same time, the original sweetness of the grained corn is liquid. It is possible to obtain a grain-containing corn soup in which the sweetness of the corn is sufficiently felt without being buried in the sweetness of the corn, the sweetness of the liquid is firmly felt, and the flavor and flavor balance between the grain corn and the liquid is favorable.

Furthermore, when the corn soup with grains of the present invention is eaten, the sucrose-equivalent sweetness component concentration of the liquid part is 35 to 60 g / kg, and the sucrose-equivalent sweetener concentration of the liquid part and the sucrose-equivalent of the grain corn part are The difference from the concentration of the sweetening component is set to 7 to 16, and the ratio of the concentration of the sweetening component in terms of sucrose in the liquid portion to the concentration of the sweetening component in terms of sucrose in the grain corn portion is 1.20 to 1.40, and further Setting the ratio to 1.25 to 1.35 is very preferable in that the flavor and flavor balance between the grained corn and the liquid portion can be made more favorable.

The grain-containing corn soup of the present invention uses, as raw materials, corn grains as ingredients, corn paste as a soup base, and sweetening ingredients such as sugar to adjust the concentration of sweetening ingredients converted to sucrose. As long as it satisfies the above constitution and does not significantly affect the effect of the present invention, other raw materials such as ingredients blended in general corn soup can be used. For example, water, salt, seasonings such as amino acids, oils and fats, extracts, dairy products, milk-based foods, starches, polysaccharide thickeners, flavorings, etc. can be used. may be used. Furthermore, in addition to grained corn, ingredients other than grained corn (for example, croutons, etc.) may be used.

In addition, the variety of corn used as a raw material for grained corn and corn paste is not particularly limited, but sweet seeds (sweet seeds, sweet corn) are used in terms of obtaining a more preferable sweet grained corn soup. Very suitable.

The content ratio of the grain corn and the liquid portion in the grain-filled corn soup of the present invention is not only the flavor balance between the grain corn and the liquid portion, but also from the viewpoint of response, ease of eating, cost, etc., the state at the time of eating , it is preferable to design so that the mass ratio of corn grains: liquid portion = 1:7 to 37, and more preferably corn grains: liquid portion = 1:9 to 18. As an example of a general canned product (contents 190 g), the amount of grained corn is preferably 5 to 25 g, more preferably 10 to 20 g.

From the viewpoint of authenticity and convenience of eating, the present invention is preferably a container-filled corn soup that can be distributed at room temperature and can be eaten as it is after being filled in a container, sealed, and sterilized. Examples of corn soup containing packaged granules that can be distributed at room temperature include, but are not limited to, retort-sterilized canned products and retort-pouched products. Moreover, the present invention may be a corn soup containing packed grains for chilled distribution that has been heat sterilized.

Further, the present invention may be a dry soup and an instant grain corn soup comprising dry grain corn. This instant grain-containing corn soup is easy to use and can be made lightweight. In this case, the concentration of sucrose-equivalent sweeteners in the liquid part and the sucrose-equivalent sweeteners of the corn kernels in the state (i.e., at the time of eating) in which the dried soup and dried corn are dissolved, dispersed, and restored in hot water, water, milk, etc. It is sufficient that the densities have the above-described differences and ratios.

Next, the method for producing the grain-containing corn soup according to the present invention and the method for making the grain-containing corn soup more sensitive to the original sweetness of grain corn will be described in detail.

The grain-filled corn soup of the present invention can be produced by the same method as that for ordinary grain-filled corn soup.
For example, when manufacturing canned products, corn is ground into a paste, water, salt, sugar, seasonings, dairy products, etc. are added, heated and stirred, and if necessary, homogenized. A can container such as a steel can is filled together with the grain corn and sealed (sealed). Then, it can be retort-sterilized under known sterilization conditions, for example, 127° C. for 40 minutes, so that it can be distributed at room temperature. Retort pouch products can also be produced in the same manner as above, except for the container used.

Here, in the present invention, the liquid portion of the corn soup containing liquid grains after container filling and sterilization is adjusted so that the sweetening component concentration in terms of sucrose in the liquid portion is 35 to 60 g / kg, and further, the liquid portion is The difference between the sucrose-equivalent sweetness component concentration of the corn portion and the sucrose-equivalent sweetness component concentration of the grain corn portion is set to 7 to 16. From the viewpoint of simplicity, it is preferable to adjust this by adjusting the amount of the sweetening component in the liquid part. You can go by As a result, even when the grained corn and the liquid part are eaten at the same time, the original sweetness of the grained corn can be easily felt.

Also, when producing instant soup, corn powder is mixed with salt, sugar, seasonings, dairy product powder, etc., and if necessary, granulated and dried, and then packaged together with dried grain corn. Fill a container or the like and seal it. Examples of the granulation method include fluidized bed granulation, extrusion granulation, stirring granulation, crushing granulation, and tumbling granulation, but are not limited to these. .

In the present invention, the dry soup and the instant corn soup containing dried corn are adjusted so that the concentration of the sweetening component in terms of sucrose in the liquid part at the time of eating is 35 to 60 g/Kg, and this liquid is The difference between the sucrose-converted sweetness component concentration of the part and the sucrose-converted sweetness component concentration of the grained corn part at the time of eating should be 7 to 16. This is also preferably adjusted by adjusting the amount of sweetening ingredients in the dried soup from the viewpoint of simplicity. , etc.). As a result, even when the grained corn and the liquid portion are eaten at the same time, the grained corn soup can be made easier to feel the original sweetness of the grained corn.

Regarding the method for producing the corn soup with granules according to the present invention and the method for making the corn soup with granules more likely to experience the original sweetness of corn grains, any method other than the above may be used as long as it does not significantly affect the effects of the present invention. may include the steps of

Examples of the present invention will be described below, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention.

(Preparation of canned corn soup with grains)
Seven types of corn soup liquid parts were prepared with different sugar blending amounts only, using the raw materials and blending amounts shown in the upper row of Table 1 below. Specifically, frozen sweet corn was ground into a paste, which was then mixed with other raw materials and water and heated and stirred to prepare a liquid portion. Then, as shown in the lower part of Table 1 below, 175 g of each liquid part and 15 g of grained corn (frozen sweet corn) obtained were each filled in a steel can container and seamed, and this was kept at 127 ° C. for 40 minutes. Corn soup cans containing grains of samples 1 to 7 (contents 190 g) were prepared by performing retort sterilization under the conditions of .

(Sweetness component analysis of canned corn soup with grains)
For the corn soup cans with grains of Samples 1 to 7 prepared in Example 1, sugar, which is a sweetening component contained in the liquid part and grained corn, was analyzed, and the sucrose-equivalent sweetening component concentration was calculated for each.

Specifically, first, a tea strainer was used to separate the corn kernels and the liquid portion, and the corn kernels were washed with 100 ml of ultrapure water three times and then dried with a paper towel.
Then, 5 g of grained corn was weighed into a blender container, added with 50 ml of 50% ethanol, and pulverized. Further, the volume was constant in a 100 mL volumetric flask while washing with 50% ethanol. 5 ml of this was centrifuged at 2000 rpm, 2 ml of the supernatant was added to a constant volume of 25 ml with ultrapure water, and filtered through a 0.45 μm cellulose filter to obtain a sample for measurement.
Also, 1 g of the liquid portion was weighed into a 20 mL volumetric flask, and the volume was adjusted with 50% ethanol. Then, after extracting with ultrasonic waves for 30 minutes, 5 ml of this was centrifuged under the condition of 2000 rpm, 2 ml of the supernatant was adjusted to 10 ml with ultrapure water, and filtered through a 0.45 μm cellulose filter. It was used as a sample for measurement.

Each sample for measurement thus obtained was subjected to HPLC analysis under the following conditions to measure the concentration (g/Kg) of sucrose, glucose, fructose and maltose contained in the grain corn or liquid portion. Then, this measurement data is multiplied by the sweetness of each sugar (1.0 for sucrose, 0.65 for glucose, 1.5 for fructose, and 0.4 for maltose), and the values obtained are summed up. The sucrose-equivalent sweetening component concentration or the sucrose-equivalent sweetening component concentration of the liquid portion was calculated. Furthermore, from these data, the difference between the sucrose-equivalent sweetness concentration of the liquid part and the sucrose-equivalent sweetness ingredient concentration of the grain corn part, and the sucrose-equivalent sweetness of the liquid part with respect to the sucrose-equivalent sweetness ingredient concentration of the grain corn part The ratio of component concentrations was also calculated. The results obtained are shown in Table 2 below.
The sucrose-equivalent sweetness component concentration of raw corn grains (before blending with the soup) was also measured in the same manner and found to be 56.7 g/Kg.

Equipment used: Agilent 1100 LC (manufactured by Agilent Technologies)
Detector: Corona CAD detector (manufactured by Dionex)
Column: Asahipak NH2P-50 (4.6 × 250 mm) (manufactured by Shodex)
Mobile phase A: ultrapure water Mobile phase B: acetonitrile Column temperature: 40 ° C.
Injection volume: 5 μL
Flow rate: 1 mL/min
Gradient B: 75% (0 min)-75% (30 min)-10% (45 min)-10% (60 min)

(Sensory evaluation of canned corn soup with grains)
The corn soup cans containing grains of Samples 1 to 7 prepared in Example 1 were subjected to sensory evaluation using the evaluation criteria shown below. Specifically, six expert panelists (panelists A to F) who are sufficiently trained and have sensory discrimination ability, "sweetness of grain corn" and "liquid part" when eating grain corn and liquid part at the same time Each sample was subjected to sensory evaluation based on the following evaluation criteria for "sweetness" and "overall evaluation", and the average value was calculated. The obtained results (individual data and average values for each panelist) are shown in Table 3 below.

<Evaluation criteria for “sweetness of grain corn”>
5: A very strong sweetness is sensed.
4: Slightly strong sweetness is sensed.
3: Sweetness is felt.
2: A weak sweetness is sensed.
1: Almost no sweetness is felt.

<Evaluation Criteria for “Sweetness of Liquid Part”>
5: A very strong sweetness is sensed.
4: Slightly strong sweetness is sensed.
3: Sweetness is felt.
2: A weak sweetness is sensed.
1: Almost no sweetness is felt.

<Evaluation Criteria for “Comprehensive Evaluation”>
5: Very delicious as corn soup containing grains.
4: Delicious as corn soup containing grains.
3: Ordinary as corn soup containing grains.
2: The corn soup containing grains is not very tasty.
1: Not delicious as corn soup containing grains.

From this result, first, the sucrose-equivalent sweetness component concentration of the liquid portion of the corn soup with grains is less than 30 g / kg, and the difference between the sucrose-equivalent sweetening component concentration of the liquid portion and the sucrose-equivalent sweetening component concentration of the grain corn portion. Samples 1 and 2, in which the difference was less than 7, felt weak not only in the liquid portion but also in the sweet taste of the grained corn eaten at the same time, and the overall evaluation of the grained corn soup as a whole was not favorable. In addition, as in sample 7, when the concentration of the sweetness component in terms of sucrose in the liquid part of the corn soup with grains exceeds 60 g/Kg, the sweetness of this liquid part is felt very strongly, but the sweetness of the grain corn eaten at the same time is felt. , the sweetness of the liquid part was too strong, so it was felt weak, and the overall evaluation of the corn soup with grains was not preferable. In other words, it was revealed that Samples 1, 2 and 7 had an unfavorable flavor and flavor balance between the liquid part and the grained corn.

On the other hand, the sucrose-converted sweetness component concentration of the liquid portion of the corn soup with grains is 35 to 60 g / kg, and the difference between the sucrose-converted sweet component concentration of the liquid portion and the sucrose-converted sweet component concentration of the grain corn portion is 7. Samples 3 to 6, which were adjusted to be ~16, not only felt the sweetness of the liquid part, but also felt the original sweetness of the grained corn, and even when the grained corn and the liquid part were eaten at the same time, the sweetness of the grained corn was not felt. It was found that the flavor and flavor balance between the grained corn and the liquid portion was very favorable because the flavor and flavor were sufficiently felt without being buried.

Claims (4)

The sucrose-equivalent sweetening component concentration of the liquid portion is 35 to 60 g/Kg, and the difference between the sucrose-equivalent sweetening component concentration of the liquid portion and the sucrose-equivalent sweetening component concentration of the grain corn portion is 7 to 16 ,
Further, the grain-filled corn soup, wherein the ratio of the sucrose-equivalent sweetening component concentration of the liquid portion to the sucrose-equivalent sweetening component concentration of the grained corn portion is 1.20 to 1.40 . The corn soup with granules according to claim 1 , wherein the corn soup with granules is a corn soup with granules packed in containers that can be distributed at room temperature. The sucrose-converted sweetness component concentration in the liquid portion at the time of eating is adjusted to 35 to 60 g / kg, and the sucrose-converted sweetening component concentration in the liquid portion and the sucrose-converted sweetening component in the grain corn portion at the time of eating. The difference from the concentration is 7 to 16 , and the ratio of the sucrose-equivalent sweetener concentration in the liquid portion to the sucrose-equivalent sweetener concentration in the grain corn portion is 1.20 to 1.40 . A method for producing grain-containing corn soup. In the corn soup with granules, the sucrose-converted sweetness component concentration of the liquid portion at the time of eating is set to 35 to 60 g / kg, and the sucrose-converted sweetness component concentration of the liquid portion and the sucrose-converted sweet component of the grain corn portion at the time of eating. A grain characterized in that the difference from the concentration is 7 to 16 and the ratio of the sucrose-equivalent sweetener concentration of the liquid portion to the sucrose-equivalent sweetener concentration of the grain cone portion is 1.20-1.40 . A method for making it easier to feel the original sweetness of grained corn in corn soup containing corn.