JPH054062B2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a concentrated gel soup for frozen noodles.

[Conventional technology]

Soups conventionally used for frozen noodles include concentrated liquid soups, powdered soups, and frozen liquid soups.

[Problem that the invention seeks to solve]

However, in such conventional soups, the former two types of liquid and powder type soups were actually sealed in soup bags.
There are disadvantages in that the soup bag must be opened at the time of cooking, which is a time-consuming process, and a separate step of packaging the soup into the bag is required. In addition, the latter type of frozen soup does not require opening the soup bag and can be placed directly on a gas stove, etc., but it takes too long to thaw the ice cube-shaped soup (usually 13 to 15 minutes). ), it was impossible to eat the noodles in a delicious state.

Therefore, the inventor of the present invention has conducted various researches in order to overcome these conventional drawbacks and develop a frozen noodle soup that does not require a soup bag and has a short cooking time. The inventors have discovered that by adding gelatin, gelatin, and sodium alginate, they can obtain a gel-like concentrated soup that is most effective in achieving the above objectives, and have completed the present invention.

[Means for solving problems]

That is, the present invention provides a concentrated noodle soup that is made into a gel by adding 1.3 to 10% by weight of one or more of agar, gelatin, and sodium alginate to a concentrated noodle soup to be diluted and used for consumption. It is a gel-like soup.

The concentrated gel soup of the present invention is produced by adding one or more of agar, gelatin, and sodium alginate to a liquid concentrated soup for noodles, dissolving the mixture, and then cooling and gelling the mixture.

The liquid concentrated soup for noodles used here does not matter what the composition is, as long as it is a concentrated soup that can be diluted and used to make noodle soup before eating, but for example, it can be used as soup for soba or udon. For soups for Chinese noodles, soy sauce or miso is added to soy sauce, various dashi soups, mirin, sugar, salt, chemical seasonings, etc., and various bouillon, salt, lard, chemical seasonings, spices, etc. Things can be mentioned. The degree of concentration of the concentrated soup depends on your preference, but it is preferable to set the concentration to such a level that the most suitable soup can be obtained when diluted 5 to 6 times.

Next, add agar, gelatin,
One or more types of sodium alginate are added and dissolved, but the amount added is 1.3~
It is 10% by weight. In addition, for this addition and dissolution,
It is advantageous to carry out heating at 40 to 90°C, and furthermore carrageenan, guar gum, casein,
It is more effective to appropriately add and blend natural pastes such as sodium caseinate, konjac powder, and apple puree.

Next, the resulting solution is cooled to form a gel, but this cooling is preferably at 5°C or lower, and if necessary, even if the temperature is lowered to about -30°C, it will not freeze and can maintain a concentrated gel-like state. In addition, it is preferable that one piece of gel-like soup be of a size suitable for one serving of frozen noodles, but this molding may be performed by cutting and molding after cooling into a gel-form.
It is advantageous to place the solution in a suitably sized molded container and cool it into a gel. Incidentally, the size of the concentrated gel soup is, for example, 10cm long x width.
One example is one that measures 1.5cm x 2.0cm in height and weighs about 32g.

Frozen noodles as used in the present invention refer to α
It refers to noodles that have been processed and frozen immediately, and can be eaten as is once thawed.

Incidentally, when manufacturing the concentrated gel-like soup of the present invention in combination with the frozen noodles, it is preferable to store them in a metal container such as aluminum and form the shape as shown in FIGS. 1 to 4, for example. . Furthermore, if the frozen noodle blocks are molded and stored so as to have a wavy uneven bottom surface as shown in FIGS. 1 and 2, it is particularly advantageous because uniform reconstituting without burning becomes possible in a short time. .

〔Effect of the invention〕

The concentrated soup of the present invention thus obtained has a temperature of −20 to
Because it is always a gel-like substance in the temperature range of +30℃, it differs from conventional liquid soups and powder soups.
Since frozen cooked noodles can be obtained by immediately putting them in a noodle container along with frozen noodles without enclosing them in a soup bag or the like, the number of manufacturing steps can be shortened, and there is no need to open soup bags or the like during cooking. Simply add water, preferably hot water, to dilute it,
Since it only needs to be heated, it can be eaten very easily. In addition, the concentrated gel-like soup according to the present invention does not freeze solidify even when frozen, so unlike conventional frozen soups, no special thawing time is required.
Since it can be liquefied in a very short time (usually about 3 to 6 minutes) simply by adding water, preferably hot water, the cooked noodles can be eaten in a delicious state.

〔Example〕

The present invention will be further explained below with reference to Examples.

Example 1 5 times concentrated noodle soup 100 parts by weight agar powder 1 gelatin 0.5 water 10 The above ingredients were placed in an appropriate container, stirred and dissolved at 50-60°C, then poured into a molding machine and cooled at 4°C. A concentrated gel-like soup having a length of 10 cm, a width of 1.5 cm, a height of 2.0 cm, and a weight of 32 g was obtained.

The 5-fold concentrated noodle soup prepared using the following formulation was used.

Dark soy sauce with noodle soup 60 parts by weight Sugar 20 Salt 5 MSG 1.3 Sodium inosinate 0.2 Bonito extract 5 Mirin 5 Water 3.5 Example 2 6 times concentrated ramen soup 100 parts by weight agar powder 1 Gelatin 1 Sodium alginate 0.5 Water 10 Above materials The length is 13 in the same manner as in Example 1 using
A concentrated gel-like soup measuring cm x width 2.0 cm x height 1.5 cm and weight 40 g was obtained.

The 6-fold concentrated ramen soup prepared using the following formulation was used.

Dark soy sauce with ramen soup 520 parts by weight Salt 100 Chinese flavor 48 MSG 12 Sugar 8 Be-friend 10 Green onion 40 Ginger 2 Garlic 4 Detroit pork 40 Water 380 Example 3 6x concentrated ramen soup 100 parts by weight Gelatin 3 Natural glue Material (apple puree) 0.5 Water 15 A concentrated gel-like soup similar to that in Example 2 was obtained using the above materials. The 6-fold concentrated ramen soup prepared in Example 2 was used.

Example 4 6-fold concentrated ramen soup 100 parts by weight agar powder 5 Natural thickener (casein) 0.2 Water 20 A concentrated gel-like soup similar to Example 2 was obtained using the above materials. The 6-fold concentrated ramen soup prepared in Example 2 was used.

Application Example 1 The concentrated gel-like soup obtained in Example 1 was placed in an aluminum container together with liquid frozen udon noodles having an uneven bottom surface to obtain frozen cooked noodles as shown in FIG. When 300 ml of water was added to this mixture and heated on a gas stove for 5 minutes, delicious nabeyaki udon noodles were obtained.

Application Example 2 The concentrated gel-like soup obtained in Example 2 was placed in an aluminum container together with frozen ramen noodles to obtain frozen cooked noodles as shown in FIG. After adding 250 ml of water to this mixture and heating it on a gas stove for 4 minutes, delicious ramen with soup was obtained.

[Brief explanation of drawings]

Figures 1 to 4 are cross-sectional views of frozen cooked noodles obtained by placing the concentrated gel-like soup of the present invention together with frozen noodles in an aluminum container.

Claims (1)

[Claims] 1. A concentrated gel-like soup for frozen noodles, which is made into a gel by adding 1.3 to 10% by weight of one or more of agar, gelatin, and sodium alginate to a concentrated soup for noodles to be diluted for consumption.