JPH0238169B2 - ASUPARAGASUYOSHUKAKUSOCHI - Google Patents
ASUPARAGASUYOSHUKAKUSOCHIInfo
- Publication number
- JPH0238169B2 JPH0238169B2 JP15204385A JP15204385A JPH0238169B2 JP H0238169 B2 JPH0238169 B2 JP H0238169B2 JP 15204385 A JP15204385 A JP 15204385A JP 15204385 A JP15204385 A JP 15204385A JP H0238169 B2 JPH0238169 B2 JP H0238169B2
- Authority
- JP
- Japan
- Prior art keywords
- miso soup
- miso
- soup
- producing canned
- canned
- 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.)
- Expired - Lifetime
Links
- 244000294411 Mirabilis expansa Species 0.000 claims description 100
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 100
- 235000013536 miso Nutrition 0.000 claims description 100
- 235000014347 soups Nutrition 0.000 claims description 87
- 238000004519 manufacturing process Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000013527 bean curd Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 150000007522 mineralic acids Chemical class 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims 2
- 235000021201 onion's soup Nutrition 0.000 claims 2
- 241000894006 Bacteria Species 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 235000019583 umami taste Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 241000193403 Clostridium Species 0.000 description 3
- 125000000539 amino acid group Chemical group 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 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
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000269851 Sarda sarda Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019607 umami taste sensations 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
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002527 Glycogen Polymers 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
- 206010034133 Pathogen resistance Diseases 0.000 description 1
- 241001600157 Portunus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 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
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Description
【発明の詳細な説明】 技術分野 本発明は缶詰みそ汁の製造法に関する。[Detailed description of the invention] Technical field The present invention relates to a method for producing canned miso soup.
従来技術
近年の飲食物のインスタント化に伴い、生味噌
や乾燥した味噌を袋づめにしたインスタントみそ
汁が多く市販されるようになつてきた。それら
は、飲用するときに、袋の中から味噌や具を取り
出して椀の中に入れ、熱湯を注いでみそ汁とし、
飲用に供されることになる。BACKGROUND OF THE INVENTION In recent years, as food and drinks have become more instant, many instant miso soups made from bags of fresh miso or dried miso have become commercially available. When drinking them, you take out the miso and other ingredients from the bag, put them in a bowl, and pour boiling water over them to make miso soup.
It will be served for drinking.
これにたいし、飲用をより容易にするために、
みそ汁を缶詰とし、これを自動販売機などで加熱
した状態で販売する試みが多くなされてきてい
る。しかし、それらの試みは成功していない。そ
の最大の理由は、自動販売機などで加熱販売する
には、ポルツヌス菌やモルテフイラス菌などの耐
熱性菌を死滅させるために、当該缶詰みそ汁の製
造に当たつて、該缶詰をレトルト処理、すなわ
ち、缶に充填密封したものを120℃以上の温度で
加熱しなければならず、このため、味噌の最も重
要な構成要素である蛋白性の変性、分解がおこつ
て焦臭や苦味などがつき、みそ汁独特のうま味が
全くなくなつてしまうからである。 To this end, in order to make it easier to drink,
Many attempts have been made to can miso soup and sell it in a heated state in vending machines. However, those attempts have not been successful. The biggest reason for this is that in order to sell the canned miso soup heated in vending machines, the canned food must be retorted in order to kill heat-resistant bacteria such as Portunus and Mortefillus. The cans must be filled and sealed and heated to a temperature of 120℃ or higher, which causes the protein, which is the most important component of miso, to denature and decompose, resulting in a burnt odor and bitter taste. This is because miso soup's unique umami flavor is completely lost.
発明の目的
本発明は、以上の点に鑑み、一般需要者のし好
に合うようなうま味を備えたみそ汁の缶詰の製造
方法を提供することを目的とするものである。Purpose of the Invention In view of the above points, an object of the present invention is to provide a method for producing canned miso soup having an umami taste that suits the tastes of general consumers.
発明の構成
すなわち、本発明に係る缶詰みそ汁の製造方法
は、味噌を液に溶解し、その濃度を一般に飲用さ
れる程度のみそ汁とし、このみそ汁に有機酸ある
いは無機酸を加えて、そのPHを5.1以下とし、こ
れを缶に充填封入し、この缶を熱水若しくは蒸気
中にて約100℃に加熱し、その後、同缶を急冷し
て缶詰みそ汁とする。Structure of the Invention That is, the method for producing canned miso soup according to the present invention involves dissolving miso in a liquid, making the miso soup at a concentration that is generally drinkable, and adding an organic acid or an inorganic acid to this miso soup to adjust the pH of the miso soup. 5.1 or less, fill and seal it in a can, heat the can in hot water or steam to about 100°C, and then rapidly cool the can to make canned miso soup.
発明の効果
以上のごとく、本発明に係る缶詰みそ汁は、そ
の酸度をPH5.1以下としている。通常のみそ汁は
PH5.5程度が普通であり、従つて、本発明に係る
缶詰みそ汁は、その酸度が通常のものよりも強く
なつている。このため、本発明に係るみそ汁に於
いては、自動販売機などで加熱販売する場合で
も、通常の缶詰のようにレトルト処理しなくて
も、販売中における殺菌の増殖を防ぐことがで
き、従つて、レトルト処理により生ずる焦臭や苦
味などもなく非常に美味なみそ汁とすることが出
来る。Effects of the Invention As described above, the canned miso soup according to the present invention has an acidity of PH5.1 or less. Normal miso soup
A pH of about 5.5 is normal, and therefore, the canned miso soup according to the present invention has a higher acidity than normal ones. Therefore, even when the miso soup according to the present invention is heated and sold in a vending machine or the like, it is possible to prevent the proliferation of sterilization during sales without retorting it like regular canned food. Therefore, it is possible to make a very delicious miso soup without the burnt odor or bitter taste caused by retort processing.
とくに、上記本発明に係る製造法に示すよう
に、缶に充填されるみそ汁を100℃程度に加熱す
れば、味噌のうま味を最大限にひきだす事がで
き、一般家庭で飲用するみそ汁に劣らないおいし
いみそ汁とすることが出来る。すなわち、味噌の
うま味は味噌の原料である大豆の蛋白質に基づく
ものであるが、発明者は、研究により次のような
ことを発見したのである。すなわち、大豆蛋白
は、味噌の醸造中に種々の酵素により分解され
て、水溶性蛋白となるが、それだけでは、味が特
別良くなることはない。そのことは、例えば、卵
の白身、豆腐などの蛋白食品に見られるように、
蛋白質それだけでは特別なうま味を呈しない事か
らも判る。上記水溶性蛋白は、種々のアミノ酸が
側鎖やカルボニルによりつながつて構成されてお
り、この側鎖やカルボニルによる連鎖を切ること
により、それぞれのアミノ酸はアミノ酸残基とな
る。このようなアミノ酸残基は味噌中に含まれる
脂肪酸塩基、糖類などと結合し、それによりうま
味を呈するものであり、また、上記側鎖やカルボ
ニルによる連鎖は、強い酸などの薬品を用いる
か、または、高温で水分を与えることにより切る
ことが出来ることが判つたのである。本発明に係
る缶詰みそ汁の製造法において、上記のごとく
100℃に加熱するのは、アミノ酸の連鎖の切断を
行い、アミノ酸残基の脂肪酸などととの結合を行
わせるためのものである。しかし、上述したごと
く、味噌を余り高い温度にすると、アミノ酸自体
の変性、分解が生じ、苦味や焦臭が生じることに
なる。本願発明者は、みそ汁のうま味を引き出す
には、その加熱を約100℃でごく短時間だけとす
ることが必要であり、加熱が100℃以上で、しか
も長時間になると、その味は著しく落ちることを
確かめている。 In particular, as shown in the production method according to the present invention, if the miso soup filled in a can is heated to about 100°C, the umami of miso can be brought out to the maximum, and it is as good as the miso soup that you drink at home. It can be made into delicious miso soup. In other words, the umami taste of miso is based on the protein in soybeans, which are the raw materials for miso, and the inventor discovered the following through research. That is, soybean protein is decomposed by various enzymes during the brewing of miso and becomes water-soluble protein, but this alone does not make the taste particularly good. This can be seen, for example, in protein foods such as egg whites and tofu.
This can be seen from the fact that protein alone does not provide any special umami flavor. The above-mentioned water-soluble protein is composed of various amino acids linked by side chains or carbonyls, and by cutting the chains by the side chains or carbonyls, each amino acid becomes an amino acid residue. These amino acid residues combine with fatty acid bases, sugars, etc. contained in miso, thereby giving it umami flavor, and the above-mentioned side chains and carbonyl chains can be formed by using chemicals such as strong acids, or by using chemicals such as strong acids. It was also discovered that it could be cut by adding moisture at high temperatures. In the method for producing canned miso soup according to the present invention, as described above,
The purpose of heating to 100°C is to break amino acid chains and bond amino acid residues with fatty acids and the like. However, as mentioned above, if the temperature of miso is too high, the amino acids themselves will denature and decompose, resulting in bitterness and burnt odor. The inventor of the present application believes that in order to bring out the umami flavor of miso soup, it is necessary to heat it to approximately 100°C for a very short period of time, and that if it is heated above 100°C for a long period of time, the taste deteriorates significantly. I'm making sure of that.
実施例
［１］ まず、通常の醸造味噌を、かつおぶしの
だし汁に溶かし、一般飲用される濃度、塩分で
表示すれば約1.5％とし、缶に充填するための
みそ汁を作つた。このみそ汁の酸度は、PH5.5
程度であつた。Example [1] First, ordinary brewed miso was dissolved in bonito flakes soup stock to a concentration commonly used for drinking, about 1.5% in terms of salinity, and a miso soup to be filled into cans was prepared. The acidity of this miso soup is PH5.5
It was moderately hot.
これにたいし、本発明においては、クエン酸
を加え、そのPHを約5.0とした。 In contrast, in the present invention, citric acid was added to adjust the pH to approximately 5.0.
酸度を上記のごとくした結果、当該みそ汁の
味は、幾分酸味の有るものとなるが、この酸味
を抑えるために、甘味料、この実施例に於いて
は味の素(株)から販売されている商標名「アスパ
ルテーム」を加えた。官能検査の結果、上記酸
味は大幅に低減した。甘味料としては、上記の
もののほか、グリコーゲン、砂糖などをもちい
てもよい。 As a result of adjusting the acidity as above, the taste of the miso soup will be somewhat sour, but in order to suppress this sourness, a sweetener, in this example, a sweetener sold by Ajinomoto Co., Inc. Added the brand name ``Aspartame.'' As a result of the sensory test, the sour taste was significantly reduced. In addition to the above-mentioned sweeteners, glycogen, sugar, etc. may also be used.
そして、このみそ汁をブリキ製プルトツプ缶
に充填封入した後、約85℃の湯のなかに入れ、
これを回転しながら加熱し、内部のみそ汁を同
程度の温度にし、約５分間保持した。これによ
り、味噌中に含まれる酵母や通常の生菌を完全
に死滅させることが出来る。 Then, after filling and sealing this miso soup into a tin pull-top can, it was placed in hot water at approximately 85℃.
This was heated while rotating to bring the internal miso soup to the same temperature and held for about 5 minutes. This makes it possible to completely kill yeast and normal viable bacteria contained in miso.
次に、この缶を約100℃の湯のなかにいれ、
同缶を回転しながらその中のみそ汁が同温度に
なるまで加熱した。 Next, put this can in hot water at about 100℃,
The can was rotated and heated until the miso soup inside reached the same temperature.
そして、みそ汁の温度が全体的に100℃にな
つた状態で冷水中に入れ、これを急冷した。 Then, when the temperature of the miso soup reached 100℃, it was placed in cold water to rapidly cool it down.
このようにして作られた缶詰みそ汁をあけて
飲んだ結果、焦臭や苦味などは全くなく、上述
した従来の缶詰みそ汁に比べ、はるかにおいし
いものであることが分かつた。 When the canned miso soup prepared in this manner was opened and drunk, it was found that it had no burnt odor or bitter taste, and was much more delicious than the conventional canned miso soup mentioned above.
また、以上のごとくして製造した缶詰みそ汁
を、約50℃で20日間、恒温保持したが、ボルツ
ヌス菌などの耐熱性細菌をはじめ、他の細菌の
増殖は認められなかつた。 Furthermore, when the canned miso soup produced as described above was kept at a constant temperature of approximately 50°C for 20 days, no growth of heat-resistant bacteria such as Clostridium bortunus or other bacteria was observed.
［２］ まず、通常の醸造味噌を、こんぶや、か
つおぶしのだし汁に溶かし、一般飲用される濃
度、塩分で表示すれば約1.5％とし、缶に充填
するためのみそ汁を作つた。このみそ汁の酸度
は、PH5.5程度であつた。[2] First, we dissolved regular brewed miso in konbu or bonito stock to a concentration commonly used for drinking, about 1.5% in terms of salt, and made miso soup for filling into cans. The acidity of this miso soup was approximately PH5.5.
これにたいし、本発明においては、リンゴ酸
を加え、そのPHを約5.0とした。 In contrast, in the present invention, malic acid was added to adjust the pH to approximately 5.0.
そして、このみそ汁を、味噌の加熱に一般的
に用いられている二重釜を用いて約85℃に加熱
し、その状態を約５分間保持した。 Then, this miso soup was heated to about 85° C. using a double boiler commonly used for heating miso, and this state was maintained for about 5 minutes.
そして、このみそ汁をブリキ製プルトツプ缶
に充填封入した後、約100℃の蒸気のなかにい
れ、これを回転しながら加熱し、内部のみそ汁
を同程度の温度にした後、これを冷水中に入れ
急冷した。 Then, after filling and sealing this miso soup into a tin pull-top can, we put it into steam at about 100 degrees Celsius, heated it while rotating to bring the miso soup inside to the same temperature, and then put it in cold water. and cooled quickly.
以上のごとくして製造した缶詰みそ汁を、あ
けて飲んだ結果、その味は［１］の実施例と同
様に極めておいしいものであることが分かつ
た。また、この缶詰みそ汁を約50℃で20日間、
恒温保持したが、ボルツヌス菌などの耐熱性細
菌をはじめ、他の細菌の増殖は認められなかつ
た。 When the canned miso soup produced as described above was opened and drunk, it was found that the taste was extremely delicious, similar to Example [1]. You can also store this canned miso soup at about 50℃ for 20 days.
Although the temperature was maintained at constant temperature, no growth of heat-resistant bacteria such as Clostridium voltunus or other bacteria was observed.
［３］ 以上の実施例において、それぞれ、適当
な大きさに切つた油揚げを、あらかじめ120℃
で加熱処理し、これを上記したみそ汁の缶への
充填の際、当該みそ汁と一緒に同缶中に充填し
た。その結果、味は［１］及び［２］の場合と
同様に極めておいしいものであり、また、菌の
発生などは、見られなかつた。[3] In each of the above examples, fried tofu cut into appropriate sizes was heated to 120°C in advance.
When filling the miso soup cans described above, this was filled into the cans together with the miso soup. As a result, the taste was extremely delicious, similar to cases [1] and [2], and no bacteria were observed.
［４］ 上記［１］及び［２］の実施例におい
て、調味料として洋風スープのもとを加えてみ
た。[4] In the examples of [1] and [2] above, Western-style soup base was added as a seasoning.
すなわち、一人分のみそ汁として生味噌５ｇ
にたいし、乳糖0.5ｇ、乳粉2.5ｇ、バター粉１
ｇ、澱粉（アルフア澱粉）４ｇ、野菜スープ粉
１ｇ、ビーフエキスパウダ0.3ｇ、チキンパウ
ダ0.3ｇ、コーンパウダ1.5ｇを液に加えてみそ
汁とし、［１］および［２］と同じ実験を行つ
た。 In other words, 5g of raw miso for one person's miso soup
Nitai, lactose 0.5g, milk powder 2.5g, butter powder 1
The same experiment as [1] and [2] was conducted by adding 4 g of starch (alpha starch), 1 g of vegetable soup powder, 0.3 g of beef extract powder, 0.3 g of chicken powder, and 1.5 g of corn powder to the liquid to make miso soup.
その結果、その味は従来無かつた極めて美味
なものが得られた、また、耐菌試験も上記
［１］および［２］と同様の結果を得ることが
出来た。 As a result, it was possible to obtain a taste that was unprecedented and extremely delicious, and the same results as in [1] and [2] above were also obtained in the bacterial resistance test.
以上の実施例において、酸度をPH5.0としたの
は、本発明により製造した缶詰みそ汁を一定期
間、加熱保持してもボルツヌス菌などが発生しな
いようにするためのものであり、この目的のため
には、PHを約5.1程度にしても十分であることが、
試験の結果、確認された。 In the above examples, the acidity was set to PH5.0 in order to prevent the generation of Clostridium voltunus etc. even if the canned miso soup produced according to the present invention is heated and kept for a certain period of time. In order to do this, it is sufficient to set the pH to about 5.1.
This was confirmed as a result of the test.
Claims (1)
れる程度のみそ汁とし、 このみそ汁に有機酸あるいは無機酸を加えて、
そのPHを5.1以下とし、 これを缶に充填封入し、 この缶を熱水若しくは蒸気中にて約100℃に加
熱し、 その後、同缶を急冷して缶詰みそ汁とする缶詰
みそ汁の製造法。 ２ 特許請求の範囲第１項に記載の缶詰みそ汁の
製造法において、 上記缶の加熱を行う場合、みそ汁を充填した缶
をまず約80゜ないし90℃に加熱したのち、更に、
約100℃の熱水若しくは蒸気中にて加熱し、当該
缶に充填されているみそ汁を約100℃に加熱する
ようにしたことを特徴とする缶詰みそ汁の製造
法。 ３ 特許請求の範囲第２項に記載の缶詰みそ汁の
製造法において、上記缶の加熱を行うのに、当該
缶を回転しながら行うようにしたことを特徴とす
る缶詰みそ汁の製造法。 ４ 特許請求の範囲第１項に記載の缶詰みそ汁の
製造法において、上記冷却を、みそ汁の温度が約
100℃になつた後、直ちに行うようにしたことを
特徴とする缶詰みそ汁の製造法。 ５ 特許請求の範囲第１項ないし第４項のいずれ
かに記載の缶詰みそ汁の製造法において、みそ汁
を缶に充填する際、あらかじめ120℃以上の温度
で加熱処理された油揚げなどの具を一緒に上記缶
の中に充填するようにしたことを特徴とする缶詰
みそ汁の製造法。 ６ 特許請求の範囲第１項ないし第５項のいずれ
かに記載の缶詰みそ汁の製造法において、上記味
噌を溶かす液に加える調味料として、コーンスー
プ、オニオンスープなどの一般洋風スープのもと
を加えることを特徴とする缶詰みそ汁の製造法。 ７ 生味噌を液に溶かし、その濃度を一般に飲用
される程度の濃度とし、これに有機酸あるいは無
機酸を加えて、PHか5.1以下のみそ汁を作り、 このみそ汁を約80゜ないし90℃に加熱し、 この加熱したみそ汁を缶に充填密封し、 この缶を熱水若しくは蒸気中にて加熱して、充
填されているみそ汁を約100℃とし、 その後、同缶を急冷して缶詰みそ汁とする缶詰
みそ汁の製造法。 ８ 特許請求の範囲第７項に記載の缶詰みそ汁の
製造法において、上記缶の加熱を行うのに、当該
缶を回転しながら行うようにしたことを特徴とす
る缶詰みそ汁の製造法。 ９ 特許請求の範囲第７項に記載の缶詰みそ汁の
製造法において、上記冷却を、みそ汁の温度が約
100℃になつた後、直ちに行うようにしたことを
特徴とする缶詰みそ汁の製造法。 １０ 特許請求の範囲第７項ないし第９項のいず
れかに記載の缶詰みそ汁の製造法において、みそ
汁を缶に充填する際、あらかじめ120℃以上の温
度で加熱処理された油揚げなどの具を一緒に上記
缶の中に充填するようにしたことを特徴とする缶
詰みそ汁の製造法。 １１ 特許請求の範囲第７項ないし第１０項のい
ずれかに記載の缶詰みそ汁の製造法において、上
記味噌を溶かす液に加える調味料として、コーン
スープ、オニオンスープなどの一般洋風スープの
もとを加えることを特徴とする缶詰みそ汁の製造
法。[Claims] 1. Dissolve miso in a liquid, make miso soup with a concentration that is generally drinkable, add an organic acid or an inorganic acid to this miso soup,
A method for producing canned miso soup, in which the pH of the miso soup is set to 5.1 or less, the product is filled and sealed in a can, the can is heated to approximately 100°C in hot water or steam, and the can is then rapidly cooled to produce canned miso soup. 2. In the method for producing canned miso soup according to claim 1, when heating the can, the can filled with miso soup is first heated to about 80° to 90°C, and then,
A method for producing canned miso soup, characterized by heating the miso soup filled in the can to about 100°C by heating it in hot water or steam at about 100°C. 3. The method for producing canned miso soup according to claim 2, characterized in that the can is heated while rotating the can. 4. In the method for producing canned miso soup according to claim 1, the cooling is performed until the temperature of the miso soup is about
A method for producing canned miso soup, characterized in that the production is carried out immediately after the temperature reaches 100°C. 5. In the method for producing canned miso soup according to any one of claims 1 to 4, when filling miso soup into cans, ingredients such as fried tofu that have been previously heat-treated at a temperature of 120°C or higher are added together. A method for producing canned miso soup, characterized in that the miso soup is filled into the can. 6. In the method for producing canned miso soup according to any one of claims 1 to 5, as a seasoning added to the liquid in which the miso is dissolved, a base for general Western-style soups such as corn soup and onion soup is added. A method for producing canned miso soup characterized by the addition of canned miso soup. 7 Dissolve the raw miso in a liquid to a concentration that is generally drinkable, add an organic or inorganic acid to this to make miso soup with a pH of 5.1 or less, and heat this miso soup to approximately 80° to 90°C. The heated miso soup is then filled into cans and sealed, and the cans are heated in hot water or steam to bring the filled miso soup to approximately 100°C.Then, the cans are rapidly cooled to form canned miso soup. How to make canned miso soup. 8. The method for producing canned miso soup according to claim 7, characterized in that the can is heated while rotating the can. 9 In the method for producing canned miso soup according to claim 7, the cooling is performed until the temperature of the miso soup is about
A method for producing canned miso soup, characterized in that the production is carried out immediately after the temperature reaches 100°C. 10 In the method for producing canned miso soup according to any one of claims 7 to 9, when filling miso soup into cans, ingredients such as fried tofu that have been previously heat-treated at a temperature of 120°C or higher are added together. A method for producing canned miso soup, characterized in that the miso soup is filled into the can. 11. In the method for producing canned miso soup according to any one of claims 7 to 10, as a seasoning added to the liquid in which the miso is dissolved, a base for general Western-style soups such as corn soup and onion soup is added. A method for producing canned miso soup characterized by adding
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15204385A JPH0238169B2 (en) | 1985-07-11 | 1986-09-18 | ASUPARAGASUYOSHUKAKUSOCHI |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15204385A JPH0238169B2 (en) | 1985-07-11 | 1986-09-18 | ASUPARAGASUYOSHUKAKUSOCHI |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JPS6214711A JPS6214711A (en) | 1987-01-23 |
| JPH0238169B2 true JPH0238169B2 (en) | 1990-08-29 |
| JPH0312842B2 JPH0312842B2 (en) | 1991-02-21 |
Family
ID=15531809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15204385A Expired - Lifetime JPH0238169B2 (en) | 1985-07-11 | 1986-09-18 | ASUPARAGASUYOSHUKAKUSOCHI |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0238169B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04271867A (en) * | 1991-02-28 | 1992-09-28 | Banbuu:Kk | High-viscosity fluid packing device |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6066720B2 (en) * | 2012-12-27 | 2017-01-25 | 高橋 與彰 | Harvesting sickle, harvesting holder, and harvesting method using them |
-
1986
- 1986-09-18 JP JP15204385A patent/JPH0238169B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04271867A (en) * | 1991-02-28 | 1992-09-28 | Banbuu:Kk | High-viscosity fluid packing device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6214711A (en) | 1987-01-23 |
| JPH0312842B2 (en) | 1991-02-21 |
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