JPH08232A - Production of dried soup with ingredient - Google Patents

Abstract

PURPOSE:To obtain the subject soup free from the soakage of a dense seasoning solution into ingredients and containing ingredients visible from outside by pouring a dense seasoning solution into a tray which is divided into sections for a meal, placing an ingredient block into each section, subjecting the materials to preliminary freezing and successively to lyophilization. CONSTITUTION:Into a tray divided into sections for a meal, a dense seasoning solution having a high viscosity preferably of 150-2500cps (at 25 deg.C) and preferably containing a soluble solid component of 10-35wt.% is poured into the tray in such a manner that the level of the solution in each section is lower than the height of ingredients later to be placed in each of the sections. Ingredients are cut in appropriate sized and cooked in advance. These ingredients are added with 1-20wt.% of a paste or a thickener (preferably glucomannan, starch, xanthane gum or gum guaiac) or their mixture preferably in an amount of 0.1-20wt.% to form blocks of the ingredients. The block of the ingredients obtained is placed into each of the sections of the tray as mentioned above. Then, these materials are subjected to preliminary freezing and successively to lyophilization to obtain the objective soup.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of low cost dried soup containing ingredients which is visible from the outside and when the ingredients are restored by hot water and eaten, the taste of the ingredients is not increased more than necessary. Regarding the method.

[0002]

2. Description of the Related Art Today, instant solid dry soups with ingredients such as freeze-dried miso soup, egg soups, minestrone soup, etc. are squeezing the market in various ways with the catch phrase that instant soups can be drunk when hot water is applied. Such soup is usually cut into small pieces of ingredients, then mixed with a concentrated seasoning solution that serves as the base of the soup, heated, etc., poured into a tray for each meal with an automatic filling machine, or for each row of multiple meals. It is obtained by pouring into a tray and scraping it from the top, later freezing it sufficiently in a freezer, and then drying with a freeze dryer.

[0003] In such a dried soup containing ingredients, during the manufacturing process, small pieces are filled in a mixed state with the ingredients that have been cut and cooked and the concentrated seasoning liquid, and while they are frozen for the freeze-drying step, the length of both is increased. Time contact continues. Therefore, the osmotic pressure,
Due to the capillary phenomenon, a rich taste is transferred to the ingredients, the taste of the ingredients is unnecessarily thick, and the soup has a weak taste.

Further, when restoring with hot water at the time of eating, the thick seasoning liquid first melted in the hot water is quickly absorbed by the porous and highly hygroscopic ingredients obtained by freeze-drying, There is also a problem that the taste of the ingredients becomes deep.

[0005] In addition to such a defect of taste transfer, when the consumer opens the bag, it is impossible to see how much the contents are and how it is contained, that is, the existence of ingredients cannot be confirmed. There is also.

On the other hand, each ingredient is cut and cooked appropriately, arranged in a plate and frozen, cut into a desired size and stored in a tray for each meal, and the concentrated soup is cooked on top of that. It has been proposed to prepare a dried soup containing ingredients that is poured until it disappears and freeze-dried (Japanese Patent Publication No. 61-26344 and Japanese Patent Publication No. 61-26346).

In this method, the contact surface between the ingredients and the concentrated seasoning liquid is relatively small as compared with the above-described manufacturing method, but nonetheless, all the hexahedrons of the ingredient block are in contact with each other. Therefore, there is still a problem of osmotic pressure and transfer of taste to ingredients due to capillary phenomenon during the manufacturing process and the passage of time during freezing. Further, since the amount of the seasoning liquid is set to cover the ingredient block, more water is added to the concentrated seasoning liquid than necessary, which leads to an increase in freeze-drying time, that is, an increase in drying cost.

As described above, the dried soup with ingredients thus obtained has a problem that the consumer cannot see how much and what form the ingredients are contained. Furthermore, when a predetermined amount of hot water is applied during eating, the highly concentrated seasoning solution that was first melted is quickly absorbed by the porous ingredients obtained by freeze-drying, and the taste shifts to the ingredients. However, there is also the problem that the ingredients have a strong taste and the soup has a weak taste. As mentioned above, the conventional dry soup containing ingredients has a proposal of a manufacturing method itself for obtaining a solid,
Up to now, there are no reports or products that improve or recommend the quality of ingredients such as ingredients and soup when eating.

[0009]

SUMMARY OF THE INVENTION It is an object of the present invention to provide an ideal dry soup containing a good taste and flavor in order to solve the problems of the prior art at once. More specifically, it is an object of the present invention to provide a production method capable of producing an instant solid dried soup containing ingredients, which does not transfer the concentrated seasoning liquid to the ingredients and can be seen from the outside, at low cost.

[0010]

Means for Solving the Problems That is, the present invention is to inject a highly viscous concentrated seasoning liquid into a tray divided into individual meals so that the liquid surface thereof is lower than the height of an ingredient block to be charged later, The present invention relates to a method for producing a dried soup containing ingredients, in which an ingredient block obtained by adding a sizing agent or a thickener or a mixture thereof to an ingredient which has been appropriately cut and cooked in advance is pre-frozen and then freeze-dried.

As the seasoning and seasoning solution used in the concentrated seasoning solution used in the production method of the present invention, any one can be used as long as it is used in ordinary soup, for example, salt, sodium glutamate, bonito flakes, nucleic acid. Examples include seasonings, kelp extract, chicken extract, beef extract, fish and shellfish extract, and the like. The amount of seasoning and seasoning liquid is a predetermined amount,
That is, it is decided that a soup with the right taste can be obtained when pouring enough hot water.

Water is added to the seasoning and the seasoning liquid to obtain a concentrated seasoning liquid in which the soluble solid content of the concentrated seasoning liquid is from 10% by weight to 35% by weight. If the soluble solid content of the concentrated seasoning liquid is less than 10% by weight, the drying efficiency is poor, and the dried product becomes excessively porous, and when hot water is applied, it dissolves faster than the ingredients and the taste shifts to the ingredients. Is not preferable because On the other hand, if the soluble solid content exceeds 35% by weight, the limit of lyophilization is exceeded, and it cannot be used in the production method of the present invention.

The concentration of the concentrated seasoning liquid is also poured into a tray divided into each meal, and when the ingredient block is placed on the tray, the liquid level is 30% to 70% of the thickness of the ingredient block, preferably 30%. Adjust so that the liquid volume becomes 50%. By setting the liquid level lower than the ingredient block, there is less contact surface with the ingredient block, and the transfer of taste to the ingredient is reduced. Further, since the liquid amount can be suppressed to be small, the time required for freeze-drying can be shortened and the drying cost can be suppressed.

In the production method of the present invention, viscosity is imparted to the concentrated seasoning liquid. By giving viscosity to the concentrated seasoning liquid, it is possible to prevent the concentrated seasoning liquid from osmotic pressure and capillarity transfer from the surface in contact with the ingredient block to the inside of the ingredient. The viscosity of the concentrated seasoning liquid is 150 cps at 25 ° C.
~ 2500 cps, preferably 750 cps-2000
cps. If the viscosity exceeds 2500 cps, it rises when it is poured into the tray, or it does not sink even when the ingredient block is placed on it, and it is not possible to secure a predetermined liquid level, which is not preferable. In addition, when the viscosity is less than 150 cps, when the ingredient block is placed on the tray after pouring it into the tray, it sinks too much, and it is impossible to secure a predetermined liquid level, and at the same time, the ingredient moves and moves to the ingredient. It is not preferable because the taste shift occurs.

In order to impart viscosity, a thickener is added to the concentrated seasoning liquid used in the present invention. As the thickener, any thickener that is usually used for foods can be preferably used, and examples thereof include glucomannan, starch, guar gum, xanthan gum and the like. These thickeners are used in an amount of 0.1% to 20% by weight, preferably 0.1% by weight, based on the total amount of the concentrated seasoning liquid.
2 to 10% by weight is contained. If the thickening agent exceeds 20% by weight, gelatinization of the concentrated seasoning liquid occurs, which makes it impossible to restore with hot water after freeze-drying, which is not preferable. Also,
If it is less than 0.1% by weight, the effect of the present invention cannot be obtained.

As the ingredients for the dried soup containing ingredients of the present invention, any ingredients which are usually used as ingredients for soup such as vegetables and meat and which can be freeze-dried can be used. Specifically, green onions, sprouts, Chinese cabbage, sweet corn, carrots,
Mitsuba, chicken, pork, beef, etc. are exemplified.

The ingredients are appropriately cut and, if necessary, cooked separately or mixed and cooked in advance. The ingredients used are:
Add a paste or thickener or a mixture thereof to the total amount of the ingredients,
Mix so as to be 1 to 20% by weight. The addition of the sizing agent or the thickener or the mixture thereof prevents the seasoning liquid from entering the ingredients when the ingredient block comes into contact with the concentrated seasoning liquid.

As the paste or thickener used in the present invention, glucomannan, starch, guar gum, xanthan gum and mixtures thereof are preferably used. The paste or gelling agent is added to the ingredients in an amount of 0.1 to 20% by weight, preferably 1.0 to 15% by weight.

As a method for obtaining the ingredient block, any of the conventionally used methods is preferably used, and each ingredient can be poured into a tray of an appropriate size and solidified with an adhesive or gelling agent. Alternatively, a method in which a plate-like material is solidified with a gelling agent and then cut into individual meals is exemplified. The viscosity of the paste or gelling agent when hardening the ingredients is 5 at 25 ° C.
00 cps to 12000 cps, more preferably 300
0 cps to 10000 cps. In addition, the ingredients may be arranged in a plate shape, frozen, and then cut into individual meals.

The size and shape of the ingredient block are not limited, but the size and shape may be such that the upper surface of the ingredient block does not exceed the height of the tray when the ingredient block is placed on the concentrated seasoning liquid. preferable.

The tray divided into each meal used in the production method of the present invention has a resistance to a temperature of about -20 ° C. to -30 ° C. to 50 ° C. and a vacuum and has a good peeling property. It is preferable to use the above-mentioned one. Specific examples thereof include, but are not limited to, polystyrene and polypropylene.

In the method for producing a dried soup containing ingredients of the present invention according to the present invention, first, a predetermined amount of the above-mentioned concentrated seasoning liquid is poured into a tray. Then, the ingredient block prepared beforehand is thrown in on this. The ingredient block may be placed so as to reach the bottom surface of the tray as shown in FIG. 1, or may be floated in the concentrated seasoning liquid as shown in FIG. The amount of the concentrated seasoning liquid is adjusted so that when the ingredient block is put in, the liquid level is at a position of 30% to 70% of the ingredient block.

Immediately, this is placed in a freezer at -20 ° C to -30 ° C and sufficiently frozen for 20 to 24 hours. After pre-freezing, it is dried under reduced pressure by a freeze dryer. Typically, the degree of vacuum is 1.0 torr or less and the maximum product temperature is 50 ° C.
Drying for about 20 hours gives a solid dry soup. The dried soup with ingredients thus obtained is appropriately packaged into a product. With the manufacturing method of the present invention, the time required for drying was reduced by about 20% from 22 to 24 hours in the case of manufacturing a similar product by the prior art.

Unlike the conventional dry soup containing ingredients obtained by the production method of the present invention, the ingredients can be discriminated from the outside. Therefore, when you open the wrapping paper, you can see what kind of ingredients are contained and how much they are in from a glance, and it has a strong impact on product appeal.

When a predetermined amount of hot water is poured at the time of eating, the hot water directly reaches the ingredients not covered with the seasoning liquid. As a result, the ingredients collapse and restore at a stretch, and the taste and flavor of the ingredients themselves when cooked before drying are reproduced as they are. Subsequently, the dry portion of the seasoning liquid is dissolved in hot water, but since the ingredients have already been restored when the seasoning solution has melted, the taste of the soup melted during cooking is less likely to be absorbed by the ingredients.

Further, in the production method of the present invention, in order to prevent the contact between the concentrated seasoning liquid and the ingredients before freezing, the liquid level of the concentrated seasoning solution is set lower than the height of the ingredient block, while Even on the surface where the seasoning liquid contacts the ingredient block, since a paste or thickener is added to both the ingredient and the concentrated seasoning liquid, the transfer of taste to the ingredient by the concentrated seasoning liquid during freeze-drying operation. Nor. Further, since it is not necessary to dilute the concentrated seasoning liquid by adding water more than necessary, there is an advantage that the drying time can be shortened by 20% as compared with the conventional method and the energy cost is reduced.

The present invention will be described in more detail below with reference to examples.

【Example】

1. Preparation of concentrated seasoning liquid 1) To 120 parts by weight of water, 35 parts by weight of seasoning was added, well stirred and dissolved, and then cooled to 30 ° C. or lower. 2) Add 5 parts by weight of starch and slowly heat with stirring,
Heated to 90 ° C. 3) Add the thick viscous concentrated seasoning liquid to a mold tray (size: 63 mm x 43 mm x depth 22 mm).
0 g was added and filled. I got 8 serving trays.

2. Preparation of ingredient block: 1) Cooking of each ingredient-Cut 80 parts by weight of Chinese cabbage into 15 mm squares and blanching for 3 minutes.・ Cut 40 parts by weight of chicken into 7 mm squares and boil for 5 minutes.・ Cut 15 parts by weight of bamboo shoots into 2 x 10 x 5 mm squares 3
Minute blanching.・ Cut 15 parts by weight of green onion into 2 mm pieces and blanching for 30 seconds.・ Slice 3 parts by weight of dried mushrooms into 2 mm thick slices. 1.4 parts by weight of glucomannan and 7 of starch are mixed.
Parts by weight were added and heated to 90 ° C. 2) The cooked ingredients were evenly arranged on another tray with a thickness of 15 mm and cooled to 5 ° C. 3) After cooling, it was cut into 40 × 25 mm to obtain 8 servings of the ingredient block.

3. The resulting ingredient block is placed on the viscous concentrated seasoning liquid previously poured into the mold tray. At this time, the surface of the seasoning liquid is 50 times the thickness of the ingredient block.
%Met. 4. Put the tray together in the freezer and store at -25 ℃ for 24 hours.
Frozen for hours. 5. After freezing, the product was placed in a freeze dryer (manufactured by Kyowa Vacuum Co., Ltd.) and dried at a vacuum degree of 0.3 hectopascal, a heating shelf temperature of 70 ° C., and a maximum product temperature of 50 ° C. for 20 hours.

The dried soup with ingredients thus obtained was able to determine at a glance how much the ingredients were and in what form. When hot water was poured into the obtained dried soup containing ingredients, the ingredients block was covered first, the ingredients returned instantly, and the flavor with a cooking feeling drifted. Then the layers of seasoning melted and the soup was completed. When the obtained soup was eaten, there was no transfer of taste to the ingredients due to the concentrated seasoning liquid before drying, the ingredients had the original cooking taste, and the soup concentration did not decrease. .

[Brief description of drawings]

FIG. 1 shows one example of the production of dried soup containing ingredients by the production method of the present invention.

FIG. 2 shows another example of producing a dried soup containing ingredients by the production method of the present invention.

[Procedure amendment]

[Submission date] February 10, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0023

[Correction method] Change

[Correction content]

Immediately, this is placed in a freezer at -20 ° C to -30 ° C and sufficiently frozen for 20 to 24 hours. After pre-freezing, it is dried under reduced pressure by a freeze dryer. Typically, a solid dry soup is obtained by drying under a vacuum degree of 133 Pascal or less and a maximum product temperature of 50 ° C. for about 20 hours. The dried soup with ingredients thus obtained is appropriately packaged into a product. With the manufacturing method of the present invention, the time required for drying was reduced by about 20% from 22 to 24 hours in the case of manufacturing a similar product by the prior art.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Name of item to be corrected] 0029

[Correction method] Change

[Correction content]

3. The obtained ingredient block is put on the viscous concentrated seasoning liquid previously poured into the mold tray. At this time, the surface of the seasoning liquid is 50 times the thickness of the ingredient block.
%Met. 4. Put the tray together in the freezer and store at -25 ° C for 24 hours.
Frozen for hours. 5. After freezing, the product was placed in a freeze dryer (manufactured by Kyowa Vacuum Co., Ltd.) and dried at a vacuum degree of 30 Pascal, a heating shelf temperature of 70 ° C., and a maximum product temperature of 50 ° C. for 20 hours.

Claims (7)

[Claims] 1. A high-viscosity concentrated seasoning liquid is poured into a tray divided into individual meals so that the liquid level thereof is lower than the height of an ingredient block to be charged later, and cut / cooked appropriately on top of this. A method for producing a dried soup containing ingredients, in which an ingredient block obtained by adding a sizing agent, a thickener or a mixture thereof to the prepared ingredient is pre-frozen and then freeze-dried. 2. The thick seasoning liquid has a viscosity of 150 cps to 25.
The production method according to claim 1, which is 00 cps (25 ° C.). 3. The method for producing a dry soup containing ingredients according to claim 3, wherein a thickener is added to the concentrated seasoning liquid in an amount of 0.1% by weight to 20% by weight of the total amount of the seasoning liquid. 4. The method for producing a dry soup containing ingredients according to claim 3, wherein the thickener is selected from the group consisting of glucomannan, starch, xanthan gum and guar gum. 5. The method for producing a dry soup containing ingredients according to claim 1, wherein the concentrated seasoning liquid contains 10% by weight to 35% by weight of soluble solids. 6. The liquid level of the concentrated seasoning liquid injected into the tray is 30% to 70% of the height of the block of the ingredient.
6. The method for producing a dried soup containing ingredients according to any of 1 to 5. 7. The paste or thickener is selected from the group consisting of glucomannan, starch, xanthan gum, guar gum and mixtures thereof, and is added in an amount of 0.1 to 20% by weight based on the weight of the ingredients. The method for producing a dried soup containing ingredients according to any one of claims 1 to 6.