JPH02207773A - Production of solid soup - Google Patents
Production of solid soupInfo
- Publication number
- JPH02207773A JPH02207773A JP1030699A JP3069989A JPH02207773A JP H02207773 A JPH02207773 A JP H02207773A JP 1030699 A JP1030699 A JP 1030699A JP 3069989 A JP3069989 A JP 3069989A JP H02207773 A JPH02207773 A JP H02207773A
- Authority
- JP
- Japan
- Prior art keywords
- soup
- base
- mixture
- humidified
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 34
- 239000007787 solid Substances 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 239000004088 foaming agent Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims description 10
- 238000000748 compression moulding Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 239000002253 acid Substances 0.000 abstract description 8
- 239000003795 chemical substances by application Substances 0.000 abstract description 7
- 230000006835 compression Effects 0.000 abstract description 6
- 238000007906 compression Methods 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 6
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 abstract description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000011369 resultant mixture Substances 0.000 abstract 2
- 235000013305 food Nutrition 0.000 description 12
- 239000000843 powder Substances 0.000 description 10
- 235000014109 instant soup Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 239000004604 Blowing Agent Substances 0.000 description 4
- -1 arabic Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 238000009777 vacuum freeze-drying Methods 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 210000003323 beak Anatomy 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- NKWPZUCBCARRDP-UHFFFAOYSA-L calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 description 1
- 229910000020 calcium bicarbonate Inorganic materials 0.000 description 1
- AIXAANGOTKPUOY-UHFFFAOYSA-N carbachol Chemical compound [Cl-].C[N+](C)(C)CCOC(N)=O AIXAANGOTKPUOY-UHFFFAOYSA-N 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 108010030727 lens intermediate filament proteins Proteins 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 150000007519 polyprotic acids Polymers 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
イ、発明の利用分野
本発明は食品製造業、就中乾燥食品製造業、即席食品製
造業の分野にて利用されうる。DETAILED DESCRIPTION OF THE INVENTION A. Field of Application of the Invention The present invention can be used in the fields of food manufacturing, particularly dry food manufacturing and instant food manufacturing.
口、従来の技術
即席スープには各種のものがあるが、乾燥されたものの
多くは調味ベース、もしくはスープベースを粉末、ある
いは粒状に製造し、必要に応じて乾燥した具材(例えば
パセリ、人参、コーン、オニオン(ボイル、もしくはロ
ースト品)、タルトたものがほとんどであった。There are various kinds of instant soups, but most of them are made by making a seasoning base or a soup base into powder or granules, and adding dried ingredients (for example, parsley, carrots, etc.) as needed. Most of them were corn, onions (boiled or roasted), and tarts.
以上のような粉末、もしくは粒状の即席スープは通常各
食分づつ袋、もしくはスティック中に包装されて市販さ
れている。The powdered or granular instant soups described above are usually packaged in individual servings in bags or sticks on the market.
即席固型スープについては本出願人の出願になる、スー
プベースと板状具材を適宜の大きさ、形状に切断したも
のをトレイ中に加えてから凍結、真空凍結乾燥して製造
するもの(例えば特許公告昭和【/年213g〆号を参
照のこと)が知られているが、本発明の目的とする圧縮
成形をした後に乾燥して製造する即溶性のスープについ
ては知られていなかった。Regarding instant solid soups, the present applicant has filed a patent application in which the soup base and plate-like ingredients are cut into appropriate sizes and shapes, added to a tray, frozen, and vacuum freeze-dried ( For example, the Showa patent publication (see issue 213g/) is known, but the instant soup that is produced by compression molding and then drying, which is the object of the present invention, was not known.
ハ、発明の解決すべき課題
本発明者等は従来の粉末状、あるいは粒状の即席スープ
に飽き足らず、近年米国において開発されたコンブレス
ドフーズ(圧縮乾燥食品)の製造技術のこの方面への応
用を企図し、喫食時に熱湯を注加すれば短時間に復元し
てそのまま食べられるようなタブレット化された固型ス
ープの製造方法を検討した。C. Problems to be Solved by the Invention The inventors of the present invention are not satisfied with the conventional powdered or granular instant soups, and have applied in this direction the manufacturing technology of combined foods (compressed dried foods) developed in the United States in recent years. With this in mind, we investigated a method for producing solid soup tablets that can be quickly reconstituted and eaten as is by adding boiling water to the soup.
このような固型スープにおいては下記のような特徴が予
測される。The following characteristics are expected in such a solid soup.
(A)取扱い、包装、輸送が簡便化される。(A) Handling, packaging, and transportation are simplified.
(向このような形態の即席スープは新規な食品であの需
要を喚起しうる可能性がある。(This type of instant soup may be a novel food that could stimulate demand.)
((PK−国テのコンブレスドフーズの研究、開発は軍
需用、あるいは宇宙食用の用途に主眼があって、専ら野
菜類、肉類、穀類等の素材的な製品についであったとは
言えず、このような固型スープ類のコンブレスドフーズ
化を探索することによってコンブレスドフーズに関する
技術の豊富化を期待しうる。(PK-Kokute's research and development of combined foods has focused on military and space food applications, and cannot be said to have focused exclusively on raw material products such as vegetables, meat, and grains. By exploring ways to turn solid soups into combed foods, we can expect to enrich the technology related to combed foods.
このようにして本発明者等は従来のコンブレスドフーズ
の製造技術に則って圧縮成形後に乾燥された固型スープ
を製作してみた。従来法は次のような工程に則って製造
される。In this manner, the present inventors attempted to produce a solid soup that was compression molded and then dried in accordance with the conventional manufacturing technology of combined foods. The conventional method is manufactured according to the following steps.
(A)調味ベース、もしくはスープベース(いづれも粉
末、もしくは粒状)と必要な乾燥具材を混合する。(A) Mix the seasoning base or soup base (both powdered or granular) and the necessary dry ingredients.
(B)この混合物に加湿して一定の水分を含有させて柔
軟性と粘着性を付与する。(B) This mixture is humidified to contain a certain amount of water to impart flexibility and tackiness.
(C)型に入れて圧縮成形する。(C) Place in a mold and compression mold.
(D)仕上げ乾燥(真空凍結乾燥、マイクロ波乾燥、熱
風乾燥等)する。(D) Finish drying (vacuum freeze drying, microwave drying, hot air drying, etc.).
このようにして本発明者等は固型スープを種々製作して
みたが、いづれも著るしく熱湯圧加時の復元性は悪く、
本発明者等が期待した5分間以内の復元性を示すものは
なかった。In this way, the inventors of the present invention have tried producing various solid soups, but all of them had extremely poor resiliency when pressurized with boiling water.
None showed the resiliency within 5 minutes as expected by the inventors.
ここにおいて本発明者等は即席固型スープの製造に適す
るコンブレスドフーズ製造技術の改・良を検討し本発明
の完成を見た。Here, the present inventors investigated the improvement and improvement of the combined food production technology suitable for the production of instant solid soup, and completed the present invention.
二、発明の構成 本発明は以下のような複数の工程によって構成される。2. Structure of the invention The present invention is constituted by a plurality of steps as described below.
(勾調味ベース、もしくはスープベースの調製本工程に
おいて従来どおり各種の調味料、香辛料、香料、油脂、
結着剤もしくは増量剤(分散剤としてのゼラチン、でん
ぷん、デキストリン、乳糖、ガム類、(例えばキサンタ
ンガム、アラビア、甘味料(ショ糖、ぶどう糖、麦芽糖
、甘草抽出物、ステビア抽出物等)、各種エキス類等、
および必要ならば溶解(分散)促進剤としての界面活性
剤(例えばショ糖脂肪酸エステル類、モノグリセリド類
、ジグリセリド類、レンチン等)等を調合して調味ペー
スもしくはスープベースを調製する0
原料が全て粉末、もしくは粒状の場合には混合後すぐに
次の工程に進むことができるが1.これらのベースが液
体、もしくはペーストとして調製さよって乾燥し、必要
ならば粉砕して粉末化した後に次の工程に進むことがで
きる。(Preparation of seasoning base or soup base In this process, various seasonings, spices, fragrances, fats and oils,
Binder or filler (gelatin as a dispersant, starch, dextrin, lactose, gums, such as xanthan gum, arabic, sweeteners (sucrose, glucose, maltose, licorice extract, stevia extract, etc.), various extracts Kinds, etc.
and, if necessary, a surfactant as a dissolution (dispersion) accelerator (e.g. sucrose fatty acid esters, monoglycerides, diglycerides, lentin, etc.) to prepare a seasoning paste or soup base.0 Ingredients are all powder. Or, if it is granular, you can proceed to the next step immediately after mixing, but 1. These bases can be prepared as liquids or pastes, dried and, if necessary, ground to powder before proceeding to the next step.
まだ、場合によっては市販の調味ペース、スープペース
を使用することもできる。However, in some cases, commercially available seasoning paste or soup paste may be used.
(B)発泡剤の混合
かくして得られたベース類に発泡剤を混合する。発泡剤
としては可食性の炭酸塩、あるいは重炭酸塩を用い、必
要ならば可食性の酸剤を併用すれはよい。(B) Mixing of a blowing agent A blowing agent is mixed into the bases thus obtained. As the blowing agent, edible carbonate or bicarbonate is used, and if necessary, an edible acid agent may be used in combination.
炭酸塩としては例えば炭酸ナトリウム、炭酸カリウム、
炭酸力ルンウム、炭酸アンモニウム等、重炭酸塩として
は重炭酸ナトリウム、重炭酸カリウム、重炭酸カルシウ
ム、■炭酸アンモニウム等を用いることができる。Examples of carbonates include sodium carbonate, potassium carbonate,
Examples of bicarbonates include sodium bicarbonate, potassium bicarbonate, calcium bicarbonate, and ammonium carbonate.
酸剤は発泡剤を用いた場合の食品のPH上昇による風味
や味の変化を防止するために使用するが、例えばグルコ
ン酸、酒石醒、リンゴ酸、フマール酸、クエン酸、δ−
グルコノラクトン等、あるいは以上に挙げた多塩基酸の
可食性酸性塩類を用いることができる。Acid agents are used to prevent changes in flavor and taste due to an increase in the pH of food when a foaming agent is used, such as gluconic acid, tartaric acid, malic acid, fumaric acid, citric acid, δ-
Gluconolactone, etc., or the edible acid salts of the polybasic acids listed above can be used.
発泡剤と酸剤とは微粉化して用いることが好ましく、両
者をあらかじめ混合した合剤として使用することもでき
る。It is preferable to use the blowing agent and the acid agent in fine powder, and they can also be used as a mixture in which they are mixed in advance.
また、発泡剤、酸剤のいづれか一方、あるいはその両者
をコーティングしたシ、場合によっては合剤をコーティ
ングして使用することも許されうる。Further, it is also permissible to use a foam coated with one or both of a foaming agent and an acid agent, or in some cases, coated with a mixture thereof.
ここに言うコーティングとは粉末を可食性油脂の溶融状
態下に混合し、冷却、固化状態下において粉砕、微粉化
することを示す。The term "coating" as used herein refers to mixing powder into a molten state of edible fat and oil, and crushing and pulverizing the mixture while cooling and solidifying the mixture.
また、コーティング時において熱湯圧加時の油脂の融解
−水の粉末内部への侵入、成分の溶解、きる。Also, during coating, melting of fats and oils when hot water is applied under pressure - water entering the powder, dissolving components, and melting.
発泡剤は調味ベース、スープベースに対して数−程度添
加すればよい。添加量を増せば熱湯圧加時の溶解は迅速
となるが、発泡剤(酸剤)にょる異味を生じるようにな
るので自ら限界がある。A few foaming agents may be added to the seasoning base or soup base. Increasing the amount added will speed up the dissolution when hot water is pressurized, but there is a limit to this as it will cause an unpleasant taste due to the foaming agent (acid agent).
調味ベース、スープベースと発泡剤(必要ならば酸剤)
、あるいは合剤との混合は均一に行なゎれる。Seasoning base, soup base and foaming agent (acid agent if necessary)
Alternatively, mixing with a mixture can be done uniformly.
(C)加湿工程
かくして得られる混合物に加湿を行なう。加湿の方法と
しては水の噴霧、水蒸気との接触、高湿度ふん囲気下で
の放置等がある。(C) Humidification step The mixture thus obtained is humidified. Humidification methods include water spraying, contact with water vapor, and leaving in a high humidity atmosphere.
加湿量はベース(あるいは具材との混合物)に対して4
〜?俤程度である。The amount of humidification is 4 for the base (or mixture with ingredients)
~? It is about 500 yen.
(功圧縮
加湿された混合物を型に入れて圧縮する。加圧は数十k
q /−程度にて充分である。加圧時間は数十秒〜数分
間にて充分であり、作業能率上は短時間の方が有利であ
る。(Compression) The humidified mixture is put into a mold and compressed.The pressure is several tens of kilos.
q/- is sufficient. A pressurization time of several tens of seconds to several minutes is sufficient, and a short time is advantageous in terms of work efficiency.
加圧条件を強めれば保形性はよくなるが熱湯圧加時の復
元性は悪くなり、弱めれば保形性は減少して復元性は良
好となるので各品目毎に最適条件を設定する必要がある
。If the pressure conditions are strengthened, the shape retention will be better, but the resilience when pressurized with hot water will be poor; if the pressure conditions are weakened, the shape retention will be decreased and the resilience will be good, so the optimal conditions should be set for each item. There is a need.
(E)乾燥
かくして得られた成型物を乾燥する。本工程は既知の乾
燥法、例えば真空凍結乾燥法、真空乾燥法、熱風乾燥法
、マイクロ波乾燥法、冷風乾燥法、除湿乾燥法等により
含水率5チ以下程度になるまで乾燥する。(E) Drying The molded product thus obtained is dried. In this step, the material is dried by a known drying method such as a vacuum freeze drying method, a vacuum drying method, a hot air drying method, a microwave drying method, a cold air drying method, a dehumidifying drying method, etc., until the moisture content becomes about 5 cm or less.
(乃具材の調製
本発明においては具材をスープ中に包含させることもで
きる。具材としては従来の即席乾燥スープに用いられて
いるものを用いることができるがこれらは(9項におい
て述べたような乾燥方法、あるいは膨化乾燥法によって
乾燥され、熱湯圧加5分間以内に復元するように調製さ
れている。(Preparation of Ingredients In the present invention, ingredients can also be included in the soup.As the ingredients, those used in conventional instant dry soups can be used, but these are not mentioned in Section 9. It is dried by a drying method such as that described above, or by a swelling drying method, and is prepared to be restored within 5 minutes by applying hot water under pressure.
このような具材を本発明において使用する場合には、い
ったん具材を加湿するか、調味ベース、スープベースと
混合した後に加湿して圧縮されるが、いづれにしても前
出03)の工程においてベース類と混合される。When such ingredients are used in the present invention, the ingredients are first humidified or mixed with a seasoning base or soup base and then humidified and compressed, but in any case, the above-mentioned step 03) is carried out. mixed with bases.
具材の加湿が不充分な場合には圧縮時にとわれが起る。If the ingredients are not sufficiently humidified, they will bunch up during compression.
以上のようにして製造された固型スープは包装晩 され嘴保存、輸送されて販売、使用される。The solid soup produced in the above manner is packaged at the same time. The beak is preserved, transported, sold, and used.
ホ、発明の効果
本発明は、
(尋従来未知の新規な形態のスープを世に提供し、即席
乾燥スープの需要を刺激して産業の発展に寄与せんとす
るものである。E. Effects of the Invention The present invention aims to provide the world with a new type of soup that was previously unknown, stimulate the demand for instant dried soup, and contribute to the development of industry.
(B)即席スープをコンパクト化して保存、輸送、包装
のコストを軽減するものである。(B) The instant soup is made more compact to reduce storage, transportation, and packaging costs.
(C)使用にあたってはコンパクト化、固型化されてい
るにもかかわらず熱湯圧加すれば短時間に復元して喫食
しうる簡便性を実現するものである。(C) Although the product is compact and solidified, it can be easily reconstituted and eaten in a short time by applying pressure with boiling water.
(リコンパクト化されているために従来の即席スープの
ように具材を別添する必要がなく包装、使用等において
簡便、能率的である。(Because it is re-compacted, there is no need to add ingredients like conventional instant soups, making it easier and more efficient to package and use.
といった効果をもたらすものである。It brings about such effects.
へ、実施例
食塩、グルタミン酸ナトリウム、粉末コンソメ、ショ糖
粉末、ビーフエキスパウダー、ゼラチン粉末、および各
種の香辛料を混合して粉末のスープベースを調製した。EXAMPLE A powdered soup base was prepared by mixing common salt, monosodium glutamate, powdered consommé, sucrose powder, beef extract powder, gelatin powder, and various spices.
重炭酸ナトリウム32部、δ−グルコノラクトン6日部
の微粉末の混合物(合剤)をスープベースに対して10
チ添加した。A fine powder mixture (mixture) of 32 parts of sodium bicarbonate and 6 parts of δ-gluconolactone was added to the soup base at 10%
H was added.
具材として真空凍結乾燥したミンスドオニオン(ブラン
チングしたもの)、ミンスドキャロット(同処理品)、
ミンスドマカロニ(同処理品)を調製し、相対湿度70
チのふん囲気下に一夜放置して加湿したものを各10チ
づつスープペースに加えてよく混合した。Ingredients: vacuum freeze-dried minced onions (blanched), minced carrots (same processed),
Prepare minced macaroni (same treated product) and keep the relative humidity at 70
The mixture was left in a humid atmosphere overnight and then added to each soup paste, 10 pieces each, and mixed well.
混合物に水を噴霧して5チの重量増加を行ない均一に混
合した後に型に入れて約30atmの圧力を加えて1分
間圧縮した。かくして成形(直径3011IIm、高さ
10mの円盤状)されたスープを通常条件下(約0,5
Torr 、棚温度60℃以下)において25時間真
空凍結乾燥することによって含水率5チ程度の即席固型
スープを得た。The mixture was sprayed with water to increase the weight by 5 cm, mixed uniformly, and then placed in a mold and compressed for 1 minute under a pressure of about 30 atm. The soup thus formed (3011 II m in diameter, 10 m in height) was heated under normal conditions (approximately 0.5
An instant solid soup with a moisture content of about 5 cm was obtained by vacuum freeze-drying for 25 hours at a temperature of 60° C. (torr) and a shelf temperature of 60° C. or less.
水晶を200 、/の90℃以上の熱湯中に落し、緩く
かくはんすれば4分間にて均一に溶解して液状の喫食し
うるスープに復元した。The crystals were dropped into boiling water of 200 °C or more at 90 °C or higher, and gently stirred to dissolve uniformly in 4 minutes and restore the liquid to an edible soup.
Claims (1)
必要ならば具材を添加した後に加湿し、圧縮成形、乾燥
することを特徴とする固型スープの製造方法。Mix a foaming agent with the seasoning base or soup base,
A method for producing a solid soup, which comprises adding ingredients if necessary, followed by humidification, compression molding, and drying.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1030699A JPH02207773A (en) | 1989-02-08 | 1989-02-08 | Production of solid soup |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1030699A JPH02207773A (en) | 1989-02-08 | 1989-02-08 | Production of solid soup |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH02207773A true JPH02207773A (en) | 1990-08-17 |
Family
ID=12310904
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1030699A Pending JPH02207773A (en) | 1989-02-08 | 1989-02-08 | Production of solid soup |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02207773A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0743564U (en) * | 1992-03-17 | 1995-09-05 | 株式会社鮎家 | Dried soup |
JP2006087355A (en) * | 2004-09-24 | 2006-04-06 | House Foods Corp | Mass-like frozen dry body and food obtained by combining the same with instant dry noodle |
JP2008535507A (en) * | 2005-04-15 | 2008-09-04 | ケメ フード エンジニアリング アーゲー | Instant products |
JP2015202073A (en) * | 2014-04-14 | 2015-11-16 | 味の素株式会社 | Solid seasoning food having short disintegration time |
JP2016168009A (en) * | 2015-03-12 | 2016-09-23 | 味の素株式会社 | Solid seasoning composition for suppressing clarification of cloudy liquid food, and production method thereof |
-
1989
- 1989-02-08 JP JP1030699A patent/JPH02207773A/en active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0743564U (en) * | 1992-03-17 | 1995-09-05 | 株式会社鮎家 | Dried soup |
JP2006087355A (en) * | 2004-09-24 | 2006-04-06 | House Foods Corp | Mass-like frozen dry body and food obtained by combining the same with instant dry noodle |
JP2008535507A (en) * | 2005-04-15 | 2008-09-04 | ケメ フード エンジニアリング アーゲー | Instant products |
JP2015202073A (en) * | 2014-04-14 | 2015-11-16 | 味の素株式会社 | Solid seasoning food having short disintegration time |
JP2016168009A (en) * | 2015-03-12 | 2016-09-23 | 味の素株式会社 | Solid seasoning composition for suppressing clarification of cloudy liquid food, and production method thereof |
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