JPH0471473A - Production of ingredient-containing soup packed in container - Google Patents

Abstract

PURPOSE:To obtain the title soup at low cost by incorporating both potato starch and modified starch in the soup phase of an ingredient-contg. soup before packing to enable said soup to be packed in a container with the ingredients left to be uniformly dispersed in the soup phase. CONSTITUTION:The objective soup can be obtained by incorporating (A) the soup phase of an ingredient-contg. soup before packing with (B) both potato starch and modified starch (e.g. soluble starch, alpha starch, carboxymethyl starch, phosphate starch).

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a container filling device for packaging soups such as corn soup, shark fin soup, and minestrone soup containing ingredients such as vegetables, meat, and seafood. Concerning the method of making soup.

[Conventional technology]

Various types of packaged soups have been commercially available, but among them, corn soup with toppings, shark fin soup, minestrone soup, etc. are made by gelatinizing it using modified starch. The removed liquid part (the same applies hereinafter) is given viscosity.

By the way, these soups with ingredients generally cost between 500 and 2000
When finished with a viscosity of about 800 mPa5 (millipascals), a very good texture can be obtained, but with such a low viscosity, the ingredients will not be dispersed in the soup portion and will all sink to the bottom.

Therefore, when such soup with ingredients is filled into containers using an automatic filling machine, the ingredients are not evenly distributed in the soup portion, so the ingredients cannot be filled evenly into each container. , there are variations in the type and amount of ingredients filled in each container.

Therefore, in the manufacturing process for packaging such soups with ingredients into containers, the current state is that the soup part of the soup with ingredients and the ingredients are filled separately.

(Problem to be Solved by the Invention) Therefore, according to the above conventional manufacturing method, since the viscosity of the soup part is appropriate (about 500 to 2800 mPa5),
Although it is possible to obtain a soup packaged in containers with a good texture, there is a problem in that the filling process becomes complicated and the manufacturing cost increases.

The present invention was made in view of the above problems, and it is an object of the present invention to provide a method for manufacturing container-packed soup with the same good texture as conventional products at a low cost.

(Means for Solving the Problems) The present inventor has discovered that when a soup made viscous only by potato starch is heated to 100°C or more and then cooled to less than 100°C, it does not exhibit the same viscosity as before heating; On the other hand, soup made by gelatinizing it with only modified starch to give it viscosity, even if it is heated to over 100°C and then cooled to below 100°C, the viscosity is almost the same as before heating. The present invention was completed based on the fact that it exhibits viscosity.

That is, the method for producing soup with container fillers of the present invention is characterized in that potato starch and modified starch are contained in the soup portion of the soup with fillers before filling.

Here, potato starch refers to starch obtained from potatoes by a conventional method.

In addition, modified starch refers to starch obtained by processing starch obtained from various raw materials by conventional methods, such as by applying acid, alkali, enzyme, or heat, such as soluble starch, alpha starch, These include carboxymethyl starch and phosphate starch.

Further, the term "container" refers to a container that can be filled with soup and sealed, such as cans, bottles, and retort pouches.

In carrying out the present invention, first, a soup stock is prepared in a conventional manner using bouillon, consommé, etc., and seasonings such as salt and Peraper chemical seasoning are added to adjust the taste. , Potato starch and modified starch are added to make the soup part to give it viscosity.

Next, the obtained soup portion is heated to about 80-95°C. By this heating, the potato starch and modified starch contained in the soup part are gelatinized and give viscosity to the soup part.

In this case, the soup part should have a viscosity suitable for filling (3000 to 6
000 mPa5), but for this purpose, it is desirable to add potato starch and modified starch so that they each contain 1 to 5% in terms of solid content in the resulting soup. .

Next, 1. Pre-processed and pre-cooked ingredients such as vegetables, meat, seafood, etc. are added to the soup portion and further heated, thereby obtaining a soup with ingredients suitable for filling.

Note that potato starch and modified starch do not necessarily need to be added before heating the soup with ingredients as described above, and may be added during heating of the soup with ingredients.

Next, the obtained soup with ingredients is filled into a container.

At that time, if the amount of potato starch and modified starch contained in the soup part is 1 to 5% each in terms of solid content,
The viscosity of the soup part is set to 3000 to 6000mPa5 (70°
C) is preferable because it can be adjusted to C).

On the other hand, if the viscosity exceeds 6000 mPa5, the viscosity is too high and the filling machine cannot efficiently fill it.

Further, it is desirable that the temperature of the soup portion during filling be around 70°C, which can prevent the proliferation of bacteria and is safe for filling operations.

Next, after sealing the filled container, it is heated and sterilized, usually at 100'C or higher, in a retort or the like in order to preserve its shelf life.

When the thus-produced container-packed soup is heated and sterilized and then cooled to less than 100°C, its viscosity is appropriately reduced, resulting in a soup with good texture.

In this case, if the amount of potato starch and modified starch contained in the soup portion is 1 to 5% each in terms of solid content, the soup portion will have a viscosity (500 to 2800 mPa5) with an extremely good texture.
It is more preferable because it can be finished at a temperature of 70'C).

In addition, although the viscosity of the soup part was high at the time of filling, it was heated to 100°C or higher after sterilization.
The reason why the gelatinized structure of potato starch decreases when it is cooled to below 100°C is that the gelatinized structure of potato starch is affected in some way by heating above 100°C, and then by leaving it at below 100°C, the gelatinized structure collapses and it loses its viscosity. It is speculated that this is because it is stored away.

In the present invention, potato starch with such properties and modified starch, which is almost unaffected by heating above 100°C, are used together, and by adjusting the amount of each added, it is possible to It is possible to obtain the optimum viscosity for each of the above and after filling.

(Function) In the present invention, since potato starch and modified starch are impregnated in the soup part of the soup with ingredients before filling, the soup with ingredients is heated to the optimal gelatinization temperature for filling before filling. By doing so, the viscosity of the soup portion can be increased and the ingredients can be filled while being uniformly dispersed in the soup portion.

In addition, after filling, heat sterilize at 100°C or higher.
By cooling the soup to below 00°C, the viscosity of the soup portion can be reduced and a soup with ingredients having the same good texture as conventional products can be obtained.

Next, examples and test examples of the present invention will be explained.

[Example] Example 1 (Shark fin soup) A soup stock was prepared in a conventional manner from chicken bones, lard, green onions, and ginger, and a small amount of sake, salt, and
Chemical seasonings were added to adjust the taste.

Next, 30 g of potato starch and 18 g of modified starch (main ingredient: waxy corn starch) were added to 1 kg of the flavored soup stock to make the soup portion, and 120 g of shark fin that had been exposed to water was used as an ingredient. , shredded shiitake mushrooms 32
g was added and heated at about 90°C.

Then, the shark fin soup obtained from the above (1.2k
g, 4000 mPa5 at 70°C) (stir) to uniformly disperse ingredients such as shark fin in the soup portion, then fill 190 g each into cans (Special No. 7 cans) using a filling machine and tighten. did.

Finally, when sterilization was performed at 120°C for 60 minutes using a retort, 6 cans of shark fin soup (3.0% potato starch, 1.7% chemical starch, 70%
1500 mPa5) was obtained at °C.

Once a month (corn soup) Add 110g of corn, 1g of margarine I, and 9g of salt to 760g of fresh water, heat to about 90°C, and then add a small amount of white perapa and chemical seasoning to make the soup. 1 kg of plain soup was prepared.

Next, to the soup stock being heated, 11 g of modified starch (main ingredient: waxy corn starch) dissolved in a small amount of clean water and potato starch were added to give it viscosity and form a soup portion, and then as ingredients. Add 110g of whole corn, and
While stirring the soup, 78 g of beaten eggs (whole eggs) were added and dispersed in the soup.

Then, the corn soup obtained from the above (1,1 temple,
After stirring thoroughly at 70°C and 3000mPas to uniformly disperse ingredients such as whole corn in the soup portion,
Each retort pouch was filled with 180 g using a filling machine and heat-sealed.

Finally, by sterilizing the soup at 120°C for 60 minutes using a retort, 6 bags of retort pouched corn soup (1.2% potato starch, 1.2% modified starch in the entire soup portion) were prepared.
2%, 1500 mPas at 70°C) was obtained.

(Test Example) As shown in Table 1, five types of starch liquids with different starch types and compositions were prepared as samples.

Note that the term "sizing solution" as used herein refers to a so-called starch paste obtained by dissolving starch in clean water and heating it.

Table-1 As the potato starch in Table-1, potato starch manufactured by Hokuren Agricultural Cooperative Federation was used, and as the modified starch A, modified starch manufactured by Egg National Starch (main raw material: waxy corn starch) was used. As for B, Nihon Shokuhin Kako ■
Chemically modified starch (main raw material: waxy corn starch) was used.

As a test method, first, 10 g of hole-shaped cones were added to 180 g of each sample in Table 1 to form a tool, and then each was heated to 70°C. Then, the viscosity of each sample at 70°C was measured, and then each sample was thoroughly stirred and the dispersibility of the hole-shaped cones in the size liquid was observed.

Next, each sample was filled into cans (Special No. 7 cans) and sealed, and sterilized in a retort at 120'C for 60 minutes.

After sterilization, the cans were opened, and the viscosity of each sample at 70°C was measured, and the texture was evaluated.

Note that - for measuring viscosity, a B-type viscometer (rotor N) is used.

3.10rpI11) was used.

The measurement results are shown in Table-2.

From Table 2, it can be seen that when modified starch and potato starch are used together, a soup containing container fillings with good dispersibility of ingredients before sterilization and a good texture after sterilization can be obtained.

〔Effect of the invention〕

As described above, in the present invention, potato starch and modified starch are impregnated in the soup portion of the soup with ingredients before filling, so the viscosity of the soup portion is increased before filling, and the ingredients are added to the soup. The soup can be efficiently filled into the container while being uniformly dispersed throughout the container, and after the soup is filled and sealed in the container, it is heat sterilized at 100°C or higher and then cooled to below 100°C. , reduce the viscosity of the soup part,
It is possible to obtain container-packed soup with the same good texture as conventional products.

Therefore, according to the present invention, a product of the same quality as conventional container-packed soup can be manufactured at low cost.

Claims (1)

[Claims] A method for producing soup with container fillings, characterized by impregnating potato starch and modified starch in the soup part of the soup with fillings before filling.