JPH07327644A - Instant frozen miso soup in bowl and production thereof - Google Patents

Abstract

PURPOSE:To produce an instant frozen MISO (Japanese soybean paste) soup which can serve a miso soup excellent in appetite stimulation just by pouring hot water in no need of thawing and heating with a heater such as a microwave oven and causes no trouble of sticking MISO paste onto the lid, the inner bottom and side-wall of the bowl, when the soup is transferred to other bowls or pots. CONSTITUTION:The first ingredients 2 is spread all over the inner bottom of a (plastid) bowl resistant to refrigeration 1 and a MISO paste containing other flavors 3 is placed on the first ingredient 2, further the second ingredient 4 is laid on the MISO paste 3 to give this instant MISO soup. Or a production of the instant frozen MISO soup in which the first ingredient 2 is spread all over the inner bottom of the bowl 1, the MISO is placed on the first ingredient 2, the second ingredient 4 is laid on the MISO paste 2, then the bowl 1 is frozen using a refrigerator.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention does not require thawing and heating by a heating means such as a microwave oven, and a container-made instant frozen miso soup and a miso soup excellent in eating property can be prepared only by pouring hot water. It relates to the manufacturing method.

[0002]

2. Description of the Related Art Conventionally, as frozen instant miso soup, a semi-cooked miso soup ingredient is housed in a freeze-resistant heat-resistant container as disclosed in, for example, JP-A-3-285659. Fill the miso with the seasoning liquid added,
It is known that ingredients and raw miso are rapidly frozen together with a container. This frozen instant miso soup is prepared by adding water or hot water to a freezing and heat-resistant container containing ingredients and raw miso in an amount of 7 to 15 times the weight of the miso, thawing and heating with a microwave oven or an oven to eat.

Further, Japanese Utility Model Publication No. 3-41597 discloses that
In order to solve problems such as discoloration, deterioration of quality, and poor appearance due to mixing ingredients into the raw miso liquid, the required concentration of raw miso liquid is placed in the lower part of the container Disclosed is a frozen miso soup containing a container in which adjusted water for diluting a raw miso liquid, which is mixed with each other, is independently frozen and stored. The frozen miso soup in this container is thawed and heated as it is by a heating means such as a microwave oven, so that the raw miso soup is properly diluted with adjusted water to produce miso soup with an appropriate concentration, and the miso soup is excellent in eating quality. Can be created.

[0004]

All of these known frozen instant miso soups have been eaten as described above.
There is a problem that the function as an instant food is not sufficiently fulfilled because it requires the work of thawing and heating by a heating means such as a microwave oven or transferring to a pan and heating with direct flame. It is an object of the present invention to provide a container-based instant frozen miso soup and a method for producing the same, which makes it possible to prepare miso soup excellent in eating habit by simply pouring hot water without the need for such troublesome work.

To feel the excellent flavor and flavor of miso soup,
It is generally said that the condition for maintaining a temperature of 65 ° C. or higher must be satisfied. JP-A-3-2856 mentioned above
The frozen instant miso soup disclosed in Japanese Patent No. 59 is thawed by simply pouring boiling water into the miso soup, which is at most 20
The temperature is only a few degrees Celsius, and it is too lukewarm to give a very good taste. This is because the known frozen instant miso soup is prepared by adding a seasoning solution to raw miso and then frozen, and the water is preliminarily diluted to a low concentration. Therefore, after adding water or hot water, it is inevitably forced to thaw and heat by a heating means such as a microwave oven. In addition, this known frozen instant miso soup cannot be maintained at a general ambient temperature of -18 ° C in the course of distribution, and if the temperature rises to about -12 ° C,
It has the drawback that it melts into a liquid and the commercial value is significantly impaired.

Therefore, the inventor of the present invention stores a high-concentration seasoned miso together with ingredients in a freeze-resistant container of a predetermined size,
Immediate frozen miso soup in a container was investigated in which frozen instant miso soup was transferred from the container to another bowl or pan, and only boiling water was poured to obtain a delicious taste. As a result, it is expected that a miso soup that maintains the required temperature can be produced by simply pouring boiling water without the need for thawing and heating with a heating means such as a microwave oven. However, in such a container in which the seasoning miso is directly filled and frozen, when the temperature rises (for example, −15 ° C. or higher) or when the temperature reaches room temperature due to eating, the seasoning miso is used as an inner surface and a lid surface (in a film). It may not be peeled off), but it sticks and remains on it, and it looks bad, and if you pour boiling water into a bowl or a pot in that state, the net amount of miso will be insufficient, resulting in There was a problem that it became a light miso soup. It is an object of the present invention to provide a novel container-made instant frozen miso soup and a method for producing the same, which can solve such problems.

[0007]

As a concrete means for achieving the above-mentioned object, the present invention provides a first component which is laid so as to cover an inner bottom portion of a freeze-resistant container, and the first component.
Instant freezing in a container, characterized in that the seasoning miso filled in the upper layer of the above ingredient and the second ingredient placed on the top of this seasoning miso are frozen and stored in the freeze-resistant container. Made the miso soup. Further, in a freeze-resistant container, the first ingredient is spread so as to cover the inner bottom portion thereof, and after the seasoning miso is filled in the upper layer thereof, the second ingredient is placed on the top of this seasoning miso, A method for producing instant frozen miso soup in a container, which is characterized by freezing in a refrigerator, was constituted.

[0008]

The filled seasoning miso is frozen in a freezing-resistant container while maintaining a high concentration, with its upper and lower parts sandwiched by the first ingredient and the second ingredient.

[0009]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a cross-sectional view showing an example of a container-made instant frozen miso soup produced according to the present invention. In the figure, reference numeral 1 is
Freezing-resistant container, such as aluminum or stainless steel foil or styrofoam, molded products made of plastic materials such as polyester or polyamide, and containers that can withstand quick freezing are used. The size is also required for one to several people. It can be

Reference numeral 2 is a first ingredient which is spread so as to cover the inner bottom of the container 1, and reference numeral 3 is a seasoning miso filled in the upper layer of the first ingredient 2, 4 is
This is a second ingredient placed on top of the seasoning miso 3.
Reference numeral 5 is a lid that covers the container 1 and is made of the same material as the container 1. The instant frozen miso soup of the present invention comprises the above-mentioned first ingredient 2, seasoning miso 3 and second ingredient 4 frozen in a container 1.

Seasoned miso 3 is prepared by heating the raw material miso with a continuous heater (85 ° C., 5 minutes) to inactivate the nucleic acid-degrading enzyme, and adding the bonito powder or extract, kelp stewed juice, shiitake mushroom, Natural seasonings such as shellfish extracts, sodium glutamate, and chemical seasonings such as nucleic acids are added and mixed. In particular, the addition of a nucleic acid-based seasoning is important in the sense of preventing the decomposition of raw vegetables (for example, leeks) by nucleolytic enzymes. In addition, in seasoning miso 3, 0.5 g of a polysaccharide (for example, carrageenan) was dissolved in 99.5 g of water by heating (85 g).
Dissolve gelling agent as a shape-retaining agent, which has been cooled for 15 minutes (° C, 15 minutes), is added separately to the seasoning miso at a ratio of 0.2 to 50.0%. In this way, by blending the dissolution gelling agent without raising the temperature of the miso, the flavor of the miso is maintained and the shape of the miso is prevented from sagging until eating due to temperature rise during distribution. To do.

The first ingredient 2 is a container 1 of instant frozen miso soup.
Therefore, when transferring to another bowl or pan, the seasoning paste 3 is spread so as to cover the inner bottom portion of the container 1 so as to improve the peelability without adhering to the inner wall of the container. Therefore, it is desirable to use a material that has a sheet-like shape. For example, lettuce, honeywort, spinach, komatsuna, perilla, etc. which are sheet-shaped vegetable leaves, wakame, kelp, seaweed, etc., which are seaweed, or yuba, which is a protein, are suitable.

As the first ingredient 2, a small amount of water or a seasoning liquid is added to the dried vegetables (for example, the leaf vegetables mentioned above) and the seaweeds (for example, seaweed, Hijiki, etc.) to swell them. It is also effective to open the container 1 so that it covers the bottom of the container 1.

On the other hand, the second ingredients 4 are various raw and dried ingredients arranged so as to cover the upper portion of the seasoned miso 3 filled, and the lid 5 (the upper portion is formed by a film). This is to prevent miso from adhering to the product (including sealed ones) and to improve the appearance. In particular,
Lettuce, honeywort, spinach, Komatsuna, leaf vegetables such as green onions, perilla, root vegetables such as potato, taro, radish, carrot, burdock, turnip, ginger, etc., asparagus, bamboo shoots, ginger, oysters, enoki mushroom, enoki mushroom, Mushrooms such as shiitake mushrooms, matsutake mushrooms, nameko, etc., fruit vegetables such as pumpkin, cucumber, eggplant, capsicum, beans, etc., processed foods such as tofu, fried oil, hampen, shellfish such as clams, clams, beef meat such as beef, pork and lamb. , Poultry such as chicken, duck, fish, seaweed,
All seaweed and other ingredients such as kelp can be used.

The first ingredient 2, the seasoning miso 3 and the second ingredient 4 housed in the container 1 are frozen in a refrigerator with a lid 5 cap-sealed, and then packaged. Shipped as. In the container-based instant frozen miso soup, the top and bottom of the seasoned miso in the frozen state are first.
Since it is sandwiched between the ingredient of No. 2 and the ingredient of No. 2, it has good peeling property from the container, and you can easily transfer instant frozen miso soup to another bowl or pan by pressing the container with your fingers. Miso does not adhere to the inner wall of the.

Next, concrete examples of the present invention will be shown. Example 1 A freezing-resistant container (serving for one person) having a volume of 75.0 ml is spread with the leaves of the spinach, which is the first ingredient, to cover the inner bottom thereof. Heat-treated (85 ℃, 5 minutes) white miso 15.0g
In addition, 0.3 g of bonito powder, 0.5 g of bonito extract, 0.05 g of kelp extract, 0.4 g of sodium glutamate, 0.1 g of nucleic acid seasoning (coating ribonucleic acid), and 3.0 g of solubilizing gelling agent (carrageenan) 3.0 g of seasoning miso , Filling the upper layer of the leaves of the spinach. Then, directly on the top of this seasoned miso, the second ingredients such as deep-fried tofu, leek, bok choy, burdock and potato are served, cap-sealed and frozen in a refrigerator to obtain instant frozen miso soup in a container according to the present invention. It was

Example 2 A container for freezing, which has a capacity of 75.0 ml (for one person), is laid with malt as the first ingredient, and its inner bottom is covered. Heat-treated (85 ℃, 5 minutes) 15.0 g of red miso, dried bonito powder
0.3 g, bonito extract 0.5 g, kelp extract 0.05 g, sodium glutamate 0.4 g, nucleic acid seasoning (coating ribonucleic acid) 0.1 g, dissolution gelling agent (carrageenan) 3.0 g
The seasoning miso in which the above ingredients are uniformly mixed is filled in the upper layer of the above-mentioned koji. Then, directly on the top of this seasoned miso, the second ingredient, sung chrysanthemum, scallions, mitsuha, and frozen tofu are placed, cap-sealed and frozen in a refrigerator to obtain instant frozen miso soup in a container according to the present invention. .

Example 3 A first ingredient, chopped oil frying, is spread over a refrigeration-resistant container (serving for one person) having a volume of 75.0 ml so as to cover the inner bottom thereof. Heat-treated (85 ° C, 5 minutes) red miso and white miso (2: 8) 15.0 g, bonito powder 0.3 g, bonito extract
0.5 g, kelp extract 0.05 g, sodium glutamate 0.4
g, 0.1 g of a nucleic acid seasoning (coating ribonucleic acid), and 3.0 g of a dissolution gelling agent (carrageenan) are uniformly mixed, and the seasoning miso is filled in the upper layer of the kizumi fried. And directly on top of this seasoned miso, the second ingredient, nameko,
Mitsuba and tofu were served, cap-sealed, and frozen in a refrigerator to obtain instant frozen miso soup in a container according to the present invention.

Example 4 A freezing-resistant container (serving for one person) having a volume of 75.0 ml is laid with the first ingredient, Nozomi Nori, and its inner bottom is covered. Heat-treated (85 ° C, 5 minutes) 15.0 g of koji miso, 0.3 g of bonito powder, 0.5 g of bonito extract, and 0.
The seasoning miso in which 05 g, sodium glutamic acid 0.4 g, nucleic acid seasoning (coating ribonucleic acid) 0.1 g, and dissolution gelling agent (carrageenan) 3.0 g are uniformly mixed is filled in the upper layer of the above-mentioned chopped paste. Then, directly on the top of this seasoned miso, the second ingredient, cooked uncooked egg and Mitsuba, is placed in a cap and sealed with a freezer to obtain instant frozen miso soup in a container according to the present invention. It was

Example 5 1.0 g of dried wakame, which is the first ingredient, was placed in a freezing-resistant container (serving for one person) having a volume of 75.0 ml, and 2.0 ml of hot water was added.
When left for 5 minutes, the dried wakame seaweed swells and spreads to cover the inner bottom of the container. Heat treatment (85 ℃, 5 minutes)
15.0 g of miso soybeans, 0.3 g of bonito powder, bonito extract
0.5 g, kelp extract 0.05 g, sodium glutamate 0.4
g, 0.1 g of a nucleic acid seasoning (coating ribonucleic acid), and 3.0 g of a dissolution gelling agent (carrageenan) are uniformly mixed, and the seasoning miso is filled in the upper layer of seaweed covering the inner bottom of the container. Then, directly on the top of this seasoned miso, the second ingredients such as deep-fried tofu, leek, bok choy, burdock and potato are served, cap-sealed and frozen in a refrigerator to obtain instant frozen miso soup in a container according to the present invention. It was

The instant frozen miso soup in a container according to the present invention obtained in Examples 1 to 5 was dropped into a bowl having a volume of 250 ml with the lid of the container removed. At this time, the miso was hardly adhering to the lid, the inner bottom and the side wall of the container in any of the examples. Then, pouring hot water of 90 ℃ from the top onto the instant frozen miso soup that had been transferred to a bowl to make a full-fledged miso soup, all of which maintained a temperature of 65 ℃, and obtained an excellent flavor of miso soup. I was able to.

[0022]

As described above, the instant frozen miso soup containing a container according to the present invention is stored in a freezing resistant container together with a high-concentration seasoned miso so that it can be transferred from the container to a bowl or a pan. You can make miso soup with an excellent aroma simply by pouring hot water into it. Therefore, it does not require the troublesome work of thawing and heating with a heating means such as a conventional microwave oven such as frozen miso soup, and sufficiently functions as the best instant food. Further, since the top and bottom of the frozen miso are sandwiched between the first ingredient and the second ingredient, they are easily peeled off from the container and can be instantly frozen by pressing the container with fingers. The miso soup can be transferred to another bowl or pan, and the miso does not remain on the lid, inner bottom and side wall of the container. Further, the container-improved instant frozen miso soup according to the present invention may be melted into a liquid state like a known frozen miso soup even when the ambient temperature is raised to −12 ° C. or higher in the process of distribution. Instead, it can maintain a good-looking state.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a container-based instant frozen miso soup.

[Explanation of symbols]

 1 ... Freezing resistant container 2 ... 1st ingredient 3 ... Seasoning miso 4 ... 2nd ingredient 5 ... Lid

Claims (6)

[Claims] 1. A first ingredient which is spread so as to cover the inner bottom portion of the freeze-resistant container, a seasoning paste which is filled in an upper layer of the first ingredient, and which is placed on the top of the seasoning dish. An instant frozen miso soup in a container, characterized in that the second ingredient is frozen and stored in the freezing-resistant container. 2. The instant instant frozen miso soup containing a container according to claim 1, wherein the first ingredient is an ingredient having a sheet-like shape. 3. A refrigeration-resistant container is laid with a first ingredient so as to cover the inner bottom thereof, and after the seasoning miso is filled in the upper layer thereof, the second ingredient is put on the top of the seasoning miso. A process for producing instant frozen miso soup in a container, characterized by freezing in a freezer in a state. 4. The method for producing instant frozen miso soup in a container according to claim 3, wherein an ingredient having a sheet-like shape is used as the first ingredient. 5. The first ingredient is such that the dried ingredient is placed in a freeze-resistant container, and water or seasoning liquid is swollen and spread to cover the inner bottom of the freeze-resistant container. The method for producing instant frozen miso soup in a container according to claim 3, which is supplied to the dried ingredient. 6. The method for producing instant frozen miso soup in a container according to claim 3, wherein the seasoned miso is prepared by adding a dissolving gelling agent in which a polysaccharide is heated and dissolved in water in advance to a separately seasoned miso.