JPH02207773A - Production of solid soup - Google Patents

Abstract

PURPOSE:To produce a solid soup directly edible by pouring hot water thereinto and reconstituting in a short time in eating by mixing a seasoning base or soup base with a foaming agent, humidifying the resultant mixture and compression forming the humidified mixture. CONSTITUTION:A foaming agent consisting of an edible carbonate or bicarbonate in an amount of several % based on a powdery or granular seasoning base or soup base prepared according to a conventional method is added thereto and, as desired, an edible acid agent is further added thereto. An ingredient material, as desired, is then added and the resultant mixture is humidified to about 4-7% amount of humidification. The obtained humidified mixture is placed in a mold and compression formed under about tens of kg/cm<2> pressure and dried.

Description

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.

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.

The powdered or granular instant soups described above are usually packaged in individual servings in bags or sticks on the market.

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.

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.

The following characteristics are expected in such a solid soup.

(A) Handling, packaging, and transportation are simplified.

(This type of instant soup may be a novel food that could stimulate demand.)

(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.

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) Mix the seasoning base or soup base (both powdered or granular) and the necessary dry ingredients.

(B) This mixture is humidified to contain a certain amount of water to impart flexibility and tackiness.

(C) Place in a mold and compression mold.

(D) Finish drying (vacuum freeze drying, microwave drying, hot air drying, etc.).

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.

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.

2. Structure of the invention The present invention is constituted by a plurality of steps as described below.

(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.

However, in some cases, commercially available seasoning paste or soup paste may be used.

(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.

Examples of carbonates include sodium carbonate, potassium carbonate,
Examples of bicarbonates include sodium bicarbonate, potassium bicarbonate, calcium bicarbonate, and ammonium carbonate.

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.

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.

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.

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.

Also, during coating, melting of fats and oils when hot water is applied under pressure - water entering the powder, dissolving components, and melting.

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).

Seasoning base, soup base and foaming agent (acid agent if necessary)
Alternatively, mixing with a mixture can be done uniformly.

(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.

The amount of humidification is 4 for the base (or mixture with ingredients)
~? It is about 500 yen.

(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.

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) 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.

(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.

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.

If the ingredients are not sufficiently humidified, they will bunch up during compression.

The solid soup produced in the above manner is packaged at the same time. The beak is preserved, transported, sold, and used.

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) The instant soup is made more compact to reduce storage, transportation, and packaging costs.

(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.

(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.

It brings about such effects.

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.

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.

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.

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.

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)

[Claims] 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.