JPH07327645A - Solidified potage soup and production thereof - Google Patents

Abstract

PURPOSE:To provide a solidified potage soup which has excellent restorablllty and has good taste and flavor without unpleasant powder smell caused by conventional powder instant soup. CONSTITUTION:This solidified potage soup is characteristically produced by preparing a soup mix in a concentrated form using fine celluloslc fibers, polysaccharides or a material containing the polysaccharides to be distributed in the spaces in the network structure of the fine cellulosic fibers, auxiliary materials (food additives), then freezing the soup mix followed by freeze-drying. Or in the production of the potage soup, the following processes are carried out in the described order: (A) the process in which the fine celluloslc fibers, polysaccharides or a raw material containing the polysaccharides are mixed with auxiliary materials and water to prepare a soup mix in the concentrated form, (B) the process in which the soup mix is charged in a vessel and frozen and (C) the process in which the frozen soup mix, as it is, or after it is cut into pieces of a desired form, is subjected to freeze-drying under vacuum.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solidified potage soup capable of obtaining a good flavor without powdery odor by simply pouring hot water and a method for producing the same.

[0002]

2. Description of the Related Art Immediate potage soups such as corn soups and corn cream soups quickly become edible simply by pouring hot water and stirring, and a thick, viscous mouthfeel and good flavor are obtained. Therefore, the demand is increasing recently.

Since this instant potage soup is required to be instantly eaten with hot water (usually within 1 minute), many raw materials are powdered and sealed in an aluminum bag. This is because the raw material composition of conventional potage soup consists of sweet corn, starch, lactose, powdered milk, dextrin, edible vegetable oil and fat, salt, sugar, thickener, etc. In particular, the raw material that is the element that causes thickening is starch. Therefore, when the soup stock consisting of the above-mentioned conventional raw material composition is solidified, for example, by freeze-vacuum drying, when pouring hot water, the starch itself becomes alpha and pasty and becomes alpha. This is because the layer wraps the surface, water does not penetrate to the inside, and it does not dissolve in the solid state. The same is true when only corn is used as a raw material that becomes a thickening element. For this reason, powdered powder is the mainstream of instant potage soup.

[0004]

However, in the conventional powdered instant potage soup, the raw materials are all processed into powder and mixed, so that the surface area exposed to the outside air is much larger than that of the solidified product. The corn's oil and milk components are easily oxidized. Due to this, when hot water was poured into the dish to bring it into a eating state, a so-called powdery odor remained and the flavor was impaired.

Therefore, according to the present invention, a solidified potage soup having a good flavor without powdery odor can be obtained by using a blending composition in which another raw material is used in place of starch as a raw material which is an element to bring about thickening. And the manufacturing method thereof.

[0006]

Means for Solving the Problems As a specific means for achieving the above-mentioned object, the present invention provides a microfibrous cellulose having a finely divided reticulated structure and a fine fibrous cellulose intervened in a gap between the reticulated structures. Mainly composed of a raw material containing a polysaccharide or a polysaccharide for causing the concentrated liquid soup stock obtained by mixing an auxiliary material and water thereto, frozen, and characterized by being produced by freeze-vacuum drying. A solidified potage soup was prepared. Further, (A) a fine fiber cellulose having a finely divided network structure and a raw material containing a polysaccharide or a polysaccharide for intervening in a space of the network structure of the fine fiber cellulose are mainly used, and an auxiliary material and water are added to the raw material. To obtain a concentrated liquid soup stock,
The step (B) of putting the concentrated liquid soup stock in a container and freezing, and (C) the step of cutting the frozen soup stock as it is or after cutting it into a desired shape and freeze-drying in vacuum are performed in that order. A method for producing a solidified potage soup characterized by the above is constituted.

[0007]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a process diagram showing a solidification potage soup according to the present invention and a solidification work procedure for explaining a method for producing the same.

As will be described with reference to the step (A), in the present invention, a raw material containing fine fibrous cellulose and a polysaccharide or a polysaccharide is used as a raw material which becomes a thickening element of potage soup. . Microfibrous cellulose is made from highly refined pure plant fiber as raw material, and is microfibrillated by strong mechanical shearing force by ultra-high pressure homogenizer, tearing into tens of thousands of fibers to form a three-dimensional network structure. Is what you are doing. Hydrophilicity, which is an inherent property of cellulose, is remarkably emphasized by miniaturization, and excellent water retention, thickening stability, and dispersion stability are exhibited by holding water and the like together with a fine network structure. The microfibrous cellulose itself is a known food improving agent and is commercially available, for example, from Daicel Chemical Industries, Ltd. under the registered trademark "Cerish". On the other hand, examples of the polysaccharides include starch contained in wheat, rice, corn seeds and rhizomes of potato, and storage substances such as glycogen, inulin and lichenin. Carrageenan as a polysaccharide polysaccharide, sodium alginate, pectin, guar gum,
Curdlan, polydextrose, etc. may be mixed.

[0009] In addition to the raw materials that are the elements that bring about the thickening, as other raw material compositions that make up the soup stock,
Auxiliary materials such as fresh cream, milk powder, corn, dextrin, seasoning and the like can be mentioned. As the auxiliary material, one kind or two or more kinds are selected from the above and used. This auxiliary material and water are added to and mixed with a raw material containing microfibrous cellulose and a polysaccharide or a polysaccharide, and if necessary, cooking is performed to obtain a concentrated liquid soup stock. In this step, the polysaccharide or the raw material containing the polysaccharide is present in the fine reticulated interstices of the microfibrous cellulose to give viscosity when brought into an eating state as described later.

The step (B) is a step in which the concentrated liquid soup stock obtained in the step (A) is put in a container and frozen.
Concentrated liquid soup stock is poured into a metal tray via a plastic sheet for hundreds of meals in a lump, or a container with excellent peelability such as styrene so that each meal may be added as needed, or It is dispensed into a molding machine and frozen.

The soup stock frozen for several hundred meals was removed together with the plastic sheet laid so that it could be easily peeled from the tray, and a frozen band saw was used to make each meal into a desired shape such as a cube or a rectangular parallelepiped. After cutting, each meal is transferred to a container and subjected to quick freeze vacuum drying. The soup stock that has been dispensed into each serving and frozen is directly subjected to quick freeze vacuum drying. At this time, in order to prevent oxidation of the solidified potage soup, it is more effective to perform freeze-vacuum drying in a nitrogen gas atmosphere. Each of the solidified potage soups obtained above is hermetically packaged with a moisture-proof laminate film to obtain a product.

Next, a specific example of the present invention will be described in comparison with a conventional example. The composition of the corn soup is as shown below. [Specific examples of the present invention] [Conventional example] Microfiber cellulose 8.0 parts by weight Sweet corn 21.0 parts by weight Corn paste 22.5 parts by weight Milk powder 42.0 parts by weight Fresh cream 5.5 parts by weight Sugar 14.7 parts by weight Milk powder 5.0 parts by weight Starch 6.3 parts by weight 2.5 parts by weight Salt 5.0 parts by weight Dextrin 1.0 parts by weight Seasoning 3.4 parts by weight Seasoning * 5.5 parts by weight Powdered vegetables 1.7 parts by weight (using corn soup seasoning) Thickener 0.9 parts by weight Water 50.0 parts by weight Powdered chicken 4.2 parts by weight −−−−−−−−−−−−−−−−−− 0.4 parts by weight Total amount 100.0 parts by weight Colorant 0.4 parts by weight −−−−−−−−−−−−−−− Total amount 100.0 parts by weight

A solidified potage soup was produced by mixing the raw materials having the above-mentioned composition and following the solidification work procedure shown in FIG. Then, collect that one serving in a cup and pour boiling water. The solidified potage soup according to the blending composition of the present invention has the starchy substance of the corn paste interposed in the interstices of the network structure of the microfibrous cellulose, and since the microfibrous cellulose functions as a suspending agent, pouring
After 30 seconds, it was almost dissolved, and after 1 minute with stirring, a completely edible product was obtained. Then, when this was eaten, a sufficient thickness was obtained, and the unique powdery odor of the powdered instant potage soup was not recognized, and a good flavor was obtained. On the other hand, the solidified potage soup having the conventional blending composition did not dissolve in the solid state even after a lapse of several hours after pouring, and it was impossible to make soup.

In the blended composition of the present invention, the proportion of the microfibrous cellulose in the whole composition is in the range of 3 to 15 parts by weight to effectively realize the effect, and when it is less than 3 parts by weight, it is in the eating state. In the potage soup, the thickening was insufficient, and when it was more than 15 parts by weight, it had a thick and thick texture, and the flavor was lost.

[0015]

As described above, according to the solidified potage soup and the method for producing the same according to the present invention, a raw material in which the components constituting the soup ingredient include microfibrous cellulose and a polysaccharide or a polysaccharide is prepared. Since it is mainly composed of this and an auxiliary material, it becomes a form in which a polysaccharide or a raw material containing a polysaccharide intervenes in the gaps of the network structure of micronized cellulose,
When pouring, water permeates from the surface of the solidified potage soup and instantly enters the eating state. And, since the microfibrous cellulose functions as a suspending agent, it shows water retention, thickening stability, and dispersion stability, and it has a good odor without powder odor like a conventional powdered instant potage soup together with thickening. It has a flavor.

[Brief description of drawings]

FIG. 1 is a process diagram showing a solidification potage soup according to the present invention and a solidification work procedure for explaining a method for producing the same.

[Explanation of symbols]

 A: a step of obtaining concentrated liquid soup stock B: a step of placing in a container and freezing C ... a step of freeze-drying

Claims (6)

[Claims] 1. A microfibrous cellulose having a fine reticulated structure and a polysaccharide or a raw material containing a polysaccharide for interposing in the gaps of the reticulated structure of the microfibrous cellulose as a main component, and an auxiliary material and water. A solidified potage soup produced by freezing and vacuum-drying a concentrated liquid soup stock obtained by mixing 2. The solidified potage soup according to claim 1, wherein the auxiliary material comprises one or a mixture of two or more selected from fresh cream, milk powder, corn and dextrin. 3. The solidified potage soup according to claim 1, wherein the proportion of the microfibrous cellulose in the total composition is in the range of 3 to 15 parts by weight. 4. A main component of (A) a fine fibrous cellulose having a finely divided network structure and a polysaccharide or a raw material containing a polysaccharide for interposing in the gap of the network structure of the fine fibrous cellulose. A step of mixing the ingredients and water to obtain a concentrated liquid soup stock, (B) a step of putting the concentrated liquid soup stock in a container and freezing, and (C) the frozen soup stock as it is or required. A method for producing a solidified potage soup, which comprises performing the steps of freeze-drying after cutting into the above shape in that order. 5. The method for producing a solidified potage soup according to claim 4, wherein the auxiliary material comprises one or a mixture of two or more selected from fresh cream, milk powder, corn and dextrin. 6. The method for producing a solidified potage soup according to claim 4, wherein the freeze-vacuum drying is performed in a nitrogen gas atmosphere.