JPH04190770A - Preparation of instant vegetable soup - Google Patents

Abstract

PURPOSE:To prepare an instant vegetable soup suitable for instant food and having high stability by drying (blanched) Corchorus olitorius with far infrared ray, crushing the dried vegetable and mixing the powder with other raw materials and subsidiary raw materials. CONSTITUTION:Corchorus olitorius is blanched and freeze-dried in vacuum or Corchorus olitorius is dried with far infrared ray optionally after blanching. The dried Corchorus olitorius is mixed with other raw materials and subsidiary raw materials to obtain the objective instant vegetable soup.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Field of Application of the Invention The present invention can be used in the food processing field, particularly in the instant food manufacturing industry.

BACKGROUND OF THE INVENTION There are already many instant soups on the market that can be eaten by immediately dissolving, dispersing, absorbing and restoring the soup by pressurizing boiling water. In particular, the vast majority of instant soups made from powdered or granular soup ingredients are commercially available.

The mainstream items are corn soup, root vegetable potage-based soups such as boteto sougu, and instant soups in the form of dried powders or granules of corn/nmame-based soups such as chicken consommé and beef consommé.

On the other hand, it is said that in recent years, with the trend towards simpler and softer eating habits, opportunities to consume colored vegetables have been drastically reduced.

For this reason, the need to develop delicious processed foods that allow easy consumption of colored vegetables is beginning to be recognized.

It is said that colored vegetables contain dietary fiber, various vitamins, various minerals, and micronutrients such as β-carotene, and play an important role in maintaining health. Active eating is encouraged to prevent geriatric diseases, prevent aging, and prevent geriatric diseases.

Colored vegetables include yellow or red vegetables and green vegetables, and ready-to-eat kapocha soup is already commercially available for yellow vegetables. Although green vegetables are used as ingredients in instant foods, there are currently no soups based on them.

C. Problems to be Solved by the Invention The present inventors intended to develop and commercialize an instant soup using Morokheiya, which has recently started to attract attention among green vegetables and is said to have extremely high nutritional value.

For example, according to the following analysis example, Molokhia contains 920 sIl of potassium, 410 q of Cal'/Um in 100 f,
Phosphorus 98 da, iron 2.7 da, carotene 10.82 da), vitamin A 6015 kU1 vitamin B l O,72
Contains 24.95% of vitamin B, 740% of potassium, 55% of calcium and 60% of phosphorus from spinach.
It is known to have a content of 3.711 g of iron, 3.1 g of carotene, and 100 g of carotene.

According to an analysis by the Japan Food Research Center, protein: 23.5%, fat: 4.6%, fiber: 6.8%, ash: 11.9%, carbohydrate: 51.8%, phosphorus: 615%, Sodium 19.1-, Potassium 3.07%, Magnesium 3
The number 56 Cape 4 is shown. Potassium has the effect of lowering blood pressure and neutralizing the harm of excessive salt intake, while calcium and phosphorus have the effect of strengthening teeth and bones.
/Rum is said to have a tranquilizing effect, iron has an anti-anemia effect, and carotene has a provitamin A effect as well as an anti-carcinogenic effect that has recently begun to attract attention.

It is generally known that when green vegetables are dried and stored, their characteristic withered grass-like odor and green color are decomposed, resulting in yellowing or progress in color ratio. The cause of this is thought to be the decomposition of chlorophylls, which are green pigments, and the generation of various low-molecular unsaturated aldehydes, but as seen in the analysis of the dried Molokheia product mentioned above, it is believed that they contain a considerable amount. Molokhia is known to produce a particularly strong odor, probably due to synergistic oxidation of the lipids present.

The problems to be solved by the present invention are as follows: (A) To prepare a dry powder of Morokheiya that has good storage stability.

(B) To prepare an instant soup that is delicious and has high commercial value, containing as much dry powder of Molokheiya as possible.

The goal is to provide concrete technical solutions to these issues.

2. Structure of the Invention The present invention is constructed by sequentially carrying out the following steps.

(~Drying step This is carried out by vacuum freeze-drying the molokheiya after blanching, or by drying the molokheya to a moisture content of 4% or less by drying it by far infrared rays with or without post-blanching treatment.

Generally, when drying colored vegetables, a blanching process is applied.The reason for this is that if some kind of heat treatment is not applied, harmful microorganisms contained in the raw materials may remain in high concentrations in the dried product. - This is because if DllP and Mt are not applied, the decomposition of the green pigment and the generation of hay-like odor will become more intense.

It is known that the decomposition of chlorophylls is rapidly accelerated when the methyl ester group contained in the pigment molecule is hydrolyzed, and blanching can eliminate the esterases that catalyze this hydrolysis. The decomposition reaction of chlorophylls can be delayed.

Blanching is carried out by immersing the material in boiling water at 80° C. for several tens of seconds to several minutes and immediately cooling it rapidly in cold water or cold air. However, in the case of far-infrared drying, sufficient heating is performed during drying, so blanching is not necessarily necessary. During the blanching process, antioxidants (Pilumi/Es tocopherols, guaiac oil, etc.) are added to the boiling water to stabilize the drying process. agents (citric agents, tartaric acid, polymerized phosphoric acid, phytic acid, etc.), salts (salt, baking soda,
It is also a well-known temporary phase to improve the shelf life of dried products by adding small amounts of sodium carbonate, magnesium chloride, chloride, calcium acetate, etc.

Molokheiya can be dried using various conventional drying methods, including vacuum drying, vacuum freeze drying, hot air drying, ventilation drying, sun drying, cold air drying, microwave drying, infrared drying, and far infrared drying. Various drying methods such as drying method, vacuum drying method, drum drying method, and foam mat drying method can be carried out, but according to the experiments of the present inventors, drying methods other than vacuum freeze-drying method and far-infrared drying method can be carried out. In the case of , it was not possible to obtain a dried product that had a sufficient green color and was unlikely to discolor or develop an unpleasant odor even when stored at room temperature for a long period of time.

It was learned that the quality and stability of the dried product is excellent when using the vacuum freeze-drying method or the far-infrared drying method, and that the mixing ratio can be set high even when blended into instant soup.

In the case of vacuum freeze-drying, under normal conditions, i.e. -2
After pre-freezing at a temperature range of 0 to -30℃,
Drying may be carried out at a vacuum level of 1 Torr or less, preferably 0.5 Torr or less, and a maximum shelf temperature of 60° C. or less.

In the case of far-infrared drying, drying may be carried out at a product temperature of about 50° C. or lower for several tens of minutes to several hours.

ω) Grinding process The dried molokheiya thus obtained is ground into powder of about 16 mesh passes or less. The pulverization may be carried out using a ball mill, power mill, victory mill, or various crushers, and if necessary, the particles may be sieved and sized.

In conventional methods for producing dried vegetable powder, the raw materials or heated or cooked vegetables are usually ground into juice or paste and then dried to form a powder. It has been found that the method of crushing after drying, as in the present invention, is the best method, since crushing it beforehand makes it viscous and becomes lumpy.

(C) Preparation step of instant soup Instant soup is prepared using the thus obtained molokheiya powder.

Instant soups are prepared by mixing a soup base, seasonings, spices, fragrances, ingredients, and molokheiya powder, if desired, with other green vegetable powders and the like. The detailed composition of the instant vegetable soup of the present invention is as follows.

(a) Soup base Soup bases include corn powder, potato powder,
Kapocha powder, milk powder, skim milk powder, cream powder, cheese powder, soy milk/cowder, isolated soy protein powder,
chicken) IJ non-lactose, starch (solubilization treatment,
(including those treated to make it more easily soluble), gelatin, etc. When corn powder, potato powder, capocha powder, etc. are used as the main soup base, the soup becomes a potage type soup with these flavors. If you want to prepare a consommé soup, you can use chicken, IJ non-lactose, starch, gelatin, etc. as the soup base.

(1)) Seasonings Conventionally used seasonings can be freely used. For example, amino acids such as glutamic acid, aspartic acid, glycine, alanine, taurine, HVPSRAP or their salts, acetic acid, lactic acid, succinic acid,
Organic acids or their salts such as citric acid, tartaric acid, malic acid, fumaric acid, gluconic acid, gluconolactone, etc., nucleic acid-related substances or their salts such as guanylic acid, inosinic acid, cytidylic acid, uridylic acid, azonyl acid, chicken extract , animal extract powders such as beef extract, bok extract, blackberry extract, mackerel extract, tuna extract, squid extract, shrimp extract, crab extract, blackberry extract, nibo extract, cabbage extract, carrot extract, shiitake extract, burdock extract, garlic extract, onion extract, Plant extract powder such as ginger extract, chicken powder, bok powder, beef powder, bonito (fushi)
Powders such as powder, squid powder, shrimp powder, sweeteners such as sugar, maltose, sorbitol, fructose, glucose, licorice extract, 2-tevia extract,
Salt, potassium chloride.

Inorganic salts such as magnesium chloride and bittern may be used as desired. As for extracts, use powdered ones.

(C) Spices It can be said that the use of spices is essential in the case of Western-style and Chinese-style soups, such as white pepper, black pepper, onion, garlic, sage, thyme, nutmeg puffer, mace, ginger, thyme, Examples include fragrances such as red pepper and clove.

(Various flavors can be used to enhance or adjust the flavor of medium-flavored soups.Currently, there are various types of synthetic and natural flavors on the market, such as spray-dried powder products or microcapsule products with added bases. They can be used as desired.

(e) Molokheiya Powder The main purpose of the present invention is to enjoy eating Molokheiya as much as possible, which is rich in nutritional components and has a unique flavor. Blend the prepared molukhiya powder.

However, the blending ratio is usually preferably 2% or less of the instant soup base material. Experiments conducted by the present inventors have revealed that if the amount is higher than this, the special flavor peculiar to Morokheiya powder becomes strong and it is difficult to combine it with a delicious soup.

In order to increase the upper limit of the amount of Molokheia powder added, it is recommended to add dried Molokheia chips prepared by vacuum freeze-drying or far infrared drying, or Minos products, as ingredients.

If less than 2% of Molokheiya powder is added to the soup base,
If the prepared instant soup is not sufficiently green when reconstituted with water, dry powders of other green vegetables such as spinach, comfrey, alfalfa, parsley, green pepper, etc. can be added as appropriate.

In particular, for these green vegetables, you can add dark green powder made by drying and powdering young wheat leaves, which has been attracting attention recently, and chlorella powder (preferably those that have undergone cell membrane destruction treatment). In this case, it is known that harmful effects such as discoloration, discoloration, and generation of strange odors do not occur seriously, so it is not necessarily necessary to use vacuum freeze-drying, far-infrared drying, etc. as a drying method, and other mild drying methods may be used. Various drying methods such as vacuum drying method, foam mat drying method, microwave drying method, etc. can be applied. The amount of these supplementary green vegetable (algae) powders added is preferably 5 g or less of the soup stock. In addition, it is optional to use a mixture of these sub-green vegetables (algae) in order to avoid bias in flavor when used alone.

(f) Other auxiliary raw materials αb Since the instant vegetable soup of the present invention is a soup containing highly nutritious molokheiya, it seems that the product image is strong as a health food. Foods considered to be useful for health, or their extracts, herbal medicines, or their extracts can be blended.

Examples of fortifying agents include calcium agents (chloride, lactate,
gluconate, carbonate, bicarbonate, phosphate, blue powder, eggshell powder, etc.), iron supplements (7marate, gluconate, hydrochloride, etc.), magnesium salts (hydrochloride, carbonate, bicarbonate, etc.) salt, etc.)
, copper agents, mineral agents such as germanium salts, vitamin A1
β-carotene, vitamin B1, vitamin 7B2, vitamin B6, vitamin B12, pantothenic acid or its salts,
Thioctic acid or its salts, folic acid or its salts, rutin,
Vitamins such as ascorbic acid or its salts, vitamin D, provitamin D1 vitamin E1 vitamin F1 eicosapentaenoic acid or its salts, corn fiber, cellulose, hemicellulose, pectin, alginic acid, carachitin, mannan, konjac powder, chitin, Dietary fibers such as chitosan, agar, and gum arabic; animals such as snakes (vipers, flies, etc.);
Deep-sea shark, eel, lamprey liver oil, shiitake mushrooms,
Mannentake mushrooms, monkey koshikake, fungi such as summer grass caterpillars, livers of chickens, cows, pigs, etc., Korean ginseng, toki, dokudami, muranaka and fii nakaha, squid grass, deer antler, sino Examples include crude drug raw materials such as horn, musk, ox yellow, and mouse mochi, and fruits such as pruno, jujube, plum, and matatabi.

100) Ingredients Various dry ingredients can be added to the instant soup of the present invention. For example, parsley chips, onion mince, croutons, chicken chips, balk chips, beef chips, celery chips, spinach, enoki-buki, seaweed, hijiki,
Vacuum freeze-dried products such as yuba, tamagoyaki, fu, red bean crisps, bacon chips, ham chips, cabbage chips, etc.
Examples include vacuum dried products, hot air dried products, and microwave dried products.

These ingredients may be mixed directly with the soup base or may be attached separately in a sachet.

Instant soup is prepared by preparing and mixing the above raw materials and auxiliary raw materials, but there are cases where the powder is mixed and made into a product as it is.
In some cases, a powdered soup base material is once granulated to form a granular instant soup.

When granulating, if necessary, add a small amount of binder such as starch, soluble starch, gelatin, dextrins, gum arabic, xanthan gum, pullulan, etc., add an appropriate amount of water, knead, and extrude through the pores. Typical methods include the wet granulation method, in which powder raw materials are made into granules and then dried, and the fluidized bed granulation drying method, in which powder raw materials are made into a fluidized state using air, and an aqueous solution containing a binder is appropriately sprayed, and then granulation and drying are carried out at the same time. It can be given as something.

The powdered or granular instant vegetable soup thus obtained is sold individually or in bulk packaging for one meal or several meals.

In the case of individual packaging, it is also possible to package the food in a cup container that also serves as an eating container instead of the usual bag packaging.

E. Examples Example 1 Thoroughly wash Molokheiya with water and soak in 10 times the amount of boiling water of 90% or higher containing 10.1% weight, 0.05% magnesium chloride, 40% vitamins, and 50% sodium citrate.
Immerse it for 0 seconds, then immediately pull it out and put it in cold water to cool it.

Arrange in trays according to the usual method, store in an Airplast freezer at -30°C overnight to freeze completely, and place in a vacuum freeze dryer with a maximum shelf temperature of 6°C or less and a degree of vacuum of 0.5
Dry for 2 hours under conditions below Torr to reach a moisture content of 3.
Dry until the temperature is below 1.

The obtained dry Morokheiya is crushed in a mixer and 32
Sort through a mesh sieve.

Commercially available cream soup base 451, skim milk powder 2cJf
, starch 52, salt 2.8y, potassium chloride 0.
22, powdered sugar 201, chicken consomme powder 20f 1
Butter powder 1y, cheese powder 3v 1 dextrin 102, licorice extract powder o.19, stupon extract powder 0.22, / weasel extract powder 0.3p
, White perapa powder, Gari powder, Ri powder, Onion powder appropriate amount, the aforementioned Molokheiya powder 2.2j+, Haren Bakumatsu 1? , wheat grass powder 2.5p, carunium lactate 0
．． An instant vegetable soup was obtained by mixing 5 g of dried Molokheiya chips, 1.02 g of dry chips of Morokheiya, vacuum freeze-dried corn, and appropriate amounts of microwave-dried crab-flavored kamaboko.

Example 2 Molokheiya was thoroughly washed with water and dried to a moisture content of 3.5q6 in a tunnel-type far-infrared dryer at a maximum product temperature of 45° C. or less for 30 minutes without branch knob treatment. It is crushed and sized to make molokheiya powder.

An instant Molokheiya soup is prepared in the same manner as in Example 1.

To, comparative example Comparative example 1 In the formulation of Example 1, the amount of molokheiya added was the same.

Comparative Example 2 When the prepared instant vegetable soup was stored sealed at 37° C. for one month and dissolved in boiling water, it had a strange odor and was not edible.

Claims (1)

[Scope of Claims] (A) A step of blanching the molokheiya and then freeze-drying it in vacuum, or drying the molokheiya with far infrared rays with or without blanching. (B) A step of pulverizing the dried molokheiya in step (A) into powder. (C) A process of mixing the molukhiya powder produced in the process of (B) with other raw materials and auxiliary raw materials. A method for producing an instant vegetable soup characterized by sequentially combining the steps (A), (B), and (C) described above.