JPH0556770A - Production of miso soup beverage - Google Patents

Abstract

PURPOSE:To obtain a MISO (fermented soybean paste) soup beverage directly edible without taking much time by dissolving MISO in a soup stock, placing the resultant MISO soup in a container, deaerating and hermetically sealing the container and thermally sterilizing the hermetically sealed MISO soup. CONSTITUTION:A soup stock is prepared and MISO is then dissolved therein to provide a MISO soup, which is filtered and placed in a can. The can is hermetically sealed by doubly seaming the can while deaerating the can with a vacuum seamer. The seamed can is then placed in a pressurized sterilizing vessel, thermally sterilized and quenched to afford the objective MISO soup beverage. Furthermore, an ingredient such as a root vegetable or Poralithodes brevipes H. Milne Edward et Lucas may be added.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a miso soup beverage.

[0002]

2. Description of the Related Art Conventionally, instant miso soup is produced by freeze-drying miso to a water content of 5% or less, and then mixed with a natural seasoning powder and a chemical seasoning, and freeze-dried or hot air-dried leek. There are some products that are mixed with each other and packaged in a bag that is impermeable to moisture and oxygen.

[0003]

The miso soup produced by the above method cannot be eaten as it is, and it is necessary to pour boiling water into the miso soup and stir it, which is troublesome.

In view of the above problems, it is an object of the present invention to provide a method for producing a miso soup beverage which can be eaten as it is without any trouble.

[0005]

In order to achieve the above-mentioned object, the present invention is characterized in that soup stock is prepared, and miso soup with miso is put in a container, sealed in a deaeration, and sterilized by heating. In addition, the miso soup is gas-filled and packaged after sterilization. Further, it is characterized in that the miso soup added with the ingredient is put in a container, deaerated and sealed, and sterilized by heating, and the miso soup with the ingredient added is sterilized and gas-filled and packaged.

[0006]

[Function] Miso soup prepared by removing miso from soup stock, or miso soup consisting of soup, miso and ingredients is placed in a container, the gap in the container is deaerated, and after sealing, the microorganisms attached to the food are heated together with the container.

After sterilizing these miso soups, they are placed in a container and the air is replaced with an inert gas to prevent the oxidation of foods and the growth of microorganisms and extend the shell life.

The ingredients are vegetables, meat, seafood or the like, or a combination thereof.

[0009]

EXAMPLES Examples of the present invention will be described below. Dashi soup is made using natural dashi such as bonito or kelp, and miso is added to make miso soup.

Next, the miso soup is filtered to reduce the size of the miso particles below a certain value. The size of the miso particles should be such that they can be mixed well with the liquid when placed in a container and shaken.

Then, this miso soup is put into a can and double-wound and sealed while being deaerated with a vacuum winding machine. Next, this can is put into a pressure sterilization kettle (retort) for heat sterilization, and then quickly cooled.

When adding ingredients to miso soup, for example, when adding Hanasaki crab, cut the legs of Hanasaki crab into small cans, add kelp or the like, and boil in water. This soup is separated from Hanasaki crab legs, and miso is filtered through the soup to make the miso soup particle size below a certain value. Then, the boiled Hanasaki crab is put into a can together with the filtered miso soup, and double-wrapped and sealed while being deaerated with a vacuum wrapping machine. This can is put in a pressure sterilization kettle (retort) for heat sterilization, and then quickly cooled.

The filtered miso soup or the miso soup containing Hanasaki crab is sterilized by heating or the like, put in a can, and after the air in the can is removed by a gas-filled package, it is replaced with an inert gas such as nitrogen and packaged. May be.

In the case of using root vegetables and the like as ingredients, the root vegetables and the like may be boiled in water, the miso soup may be removed from the separately-prepared soup, and the boiled root vegetables may be added to this. You can boil the sardines separately, remove the miso from the broth to make a miso soup, and then add the boiled ingredients to the miso soup and package.

The thus-produced miso soup does not change its quality for a long period of time and can be stored, and the size of the miso particles is kept below a certain value. , Miso precipitate does not remain on the bottom. And since it uses natural broth, it can be produced without using a chemical seasoning, and it is also possible to produce miso soup containing no artificial additives.

As miso, various miso soups such as red miso and white miso can be used, and miso soup having different flavors can be manufactured and stored. Similarly, the salt content of miso can make sweet or dry taste. If the salt content of miso is about 0.9%, it will be sweet, and about 1.3% will make dry miso soup.

Further, a bag-shaped container may be used instead of the can to prepare a retort pouch food product. If the container is a bottle, pour the miso soup into the bottle from the filling machine, deaerate it with a vacuum packaging machine, and cover it. Then, it is sterilized by heating in a pressure sterilization kettle (retort) and rapidly cooled.

When the air is replaced with gas, the miso soup is sterilized by a method such as heating and the cans, bottles, and retort pouches are filled with the miso soup, and then degassed to fill the gas.

[0019]

As described above, in the present invention, since the miso soup can be stored as a liquid, it can be eaten as it is, is convenient and is suitable for carrying.

[0020] Depending on the type of miso or soup stock, different flavors can be prepared and stored. Since it can be prepared without using a chemical seasoning, miso soup without artificial additives can be manufactured and stored.

Claims (4)

[Claims] 1. A method for producing a miso soup beverage, which comprises preparing soup stock, and then adding miso soup to a container, deaeration and sealing, and heat sterilization. 2. A method for producing a miso soup beverage, which comprises preparing soup stock, miso soup miso soup, and sterilizing and gas-filling packaging. 3. A method for producing a miso soup beverage, which comprises placing the miso soup containing the ingredients in a container, deaeration and sealing, and heat sterilization. 4. A method for producing a miso soup beverage, which comprises sterilizing the miso soup to which the ingredients are added and performing gas filling packaging.