JPH0833467A - Instant frozen miso soup packed in container and production of the same - Google Patents

Abstract

PURPOSE:To obtain an instant frozen miso (salted and fermented soybean) soup packed in a container, capable of being drunk only by mixing with hot water to make up a miso soup, excellent in appetitivity without requiring the thawing and heating treatments using a heating means such as a microwave oven, and not causing the adhesion of the miso to the cap, inner bottom part and side wall of the container, when the instant frozen miso soup is transferred to another bowl or pan, and to provide a method for producing the same. CONSTITUTION:In this instant frozen miso soup packed in the container, the first ingredient material 2 spread on the inner bottom part of an antifreezing container 1 to cover the inner bottom part, a seasoning miso 3 packed in the layer on the first ingredient material 2, and the second ingredient material 4 dished up in another antifreezing container 6 are received and frozen in the antifreezing containers, respectively. The method for producing the instant frozen miso soup packed inn the containers comprises spreading the first ingredient material 2 in the antifreezing container 1 so as to cover the inner bottom part, filling the seasoning miso 3 in the layer thereon, dishing up the second ingredient material 4 in the other antifreezing container 6, and subsequently freezing the packed materials with a freezer.

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) of the container. 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.
A container characterized in that the seasoning miso filled in the upper layer of the ingredient and the second ingredient placed in another freezing-resistant container are frozen and stored in the respective freezing-resistant containers. Made instant frozen miso soup. In addition, in a state in which the first ingredient is spread to cover the inner bottom of the freeze-resistant container, the seasoning miso is filled in the upper layer, and then the second ingredient is placed in another freeze-resistant container. , A method for producing instant frozen miso soup in a container characterized by freezing in a refrigerator.

[0008]

The filled seasoning miso is frozen in a state where it is separated from the second ingredient in the respective freeze-resistant containers while maintaining a high concentration. Therefore, the salt and the unique color of the seasoning miso do not penetrate into the second ingredient, and the decomposition of the nucleic acid-based seasoning by the enzyme of the raw miso can be prevented.

[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 laid so as to cover the inner bottom portion of the refrigeration resistant container 1, and reference numeral 3 is the first ingredient.
It is a seasoning miso filled up to the middle of the upper layer of the ingredient 2.
Reference numeral 4 is a second ingredient placed on another freeze-resistant container (tray) 6 of the same material as the freeze-resistant container 1, and the freeze-resistant container 6 containing this second ingredient is , The first ingredient 2
And, it is fitted into the upper portion of the freezing-resistant container 1 filled with the seasoned miso 3. Reference numeral 5 is a lid that covers the freezing-resistant container 1, and is made of the same material as the freezing-resistant container 1 or a different material such as polypropylene. In the instant frozen miso soup of the present invention, the above-mentioned first ingredient 2 and seasoning miso 3 are frozen and stored in the freeze-resistant container 1 and the second ingredient 4 is frozen and stored in another freeze-resistant container 6, respectively. It is a thing.

The seasoning miso 3 is prepared by heating the raw material miso with a continuous heater (85 ° C. or higher for 5 minutes) to inactivate the nucleic acid-degrading enzyme and sterilized, and boiling the dried bonito powder or extract and kelp. It is a mixture of natural seasonings such as juice, shiitake mushrooms and shellfish extracts, and chemical seasonings such as sodium glutamate and nucleic acid. Seasoning Miso 3 is prepared by dissolving a polysaccharide gelling agent (for example, carrageenan) in water at a rate of 1 to 5% by weight in water (85 ° C., 15 minutes), and then cooling the solution. For miso
Add separately at a rate 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 to improve the peelability of the instant miso soup 3 when the instant frozen miso soup is transferred from the freeze-resistant container 1 to another bowl or pan so that the seasoning miso 3 does not adhere to the inner wall of the container. To
It is laid so as to cover the inner bottom portion of the freeze-resistant container 1. 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 freezing-resistant container 1 by covering the bottom of the freezing-resistant container 1.

On the other hand, the second ingredient 4 is made of various raw materials.
It is a dried ingredient and is placed in a freezing-resistant container 6 different from the freezing-resistant container 1. The other freezing-resistant container 6 is fitted onto the top of the seasoning miso 3 from above the freezing-resistant container 1 in a state where the second ingredient 4 is placed.
Another freezing-resistant container 6 for housing the second ingredient 4 has a tight structure such that it closely adheres to the freezing-resistant container 1 filled with the seasoning miso 3 in order to prevent sagging of the seasoning miso 3 located below. I am trying. And, desirably, the freezing-resistant container 1 filled with the seasoned miso 3 is slightly reduced in diameter toward the bottom, and is placed outside the lower part of another freezing-resistant container 6 for accommodating the second ingredient 4. By forming the convex portion 6a like
The airtightness can be maintained when this is fitted into the freeze-resistant container 1 containing the ingredient 2.

The second ingredient 4 is for preventing the miso from adhering to the lid 5 (including the one whose upper part is sealed with a film) and improving the appearance. Specifically, leaf vegetables such as lettuce, honeywort, spinach, komatsuna, leek, perilla, root vegetables such as potato, taro, radish, carrot, burdock, turnip, ginger, etc., stems of asparagus, bamboo shoots, ginger, udo, etc. Mushrooms such as vegetables, enoki mushrooms, shiitake mushrooms, matsutake mushrooms, nameko, pumpkins, cucumbers, eggplants, peppers, fruit vegetables such as beans, tofu, fried foods, shellfish such as clams, clams, beef, pork, Meat such as mutton, poultry such as chicken and duck, fish, seaweed such as seaweed and kelp and all other ingredients can be used.

The instant frozen miso soup according to the present invention is poured into boiling water of 90 ° C. to dissolve it immediately and then to 65 ° C.
The temperature of must be maintained. Therefore, the ingredients are
It is necessary to contain as little unnecessary water as possible. For example, vegetables and the like that have been washed or blanched should be dehydrated with a centrifuge before use.

Another freezing-resistant container 6 containing the second ingredient 4 is fitted on top of the first ingredient 2 and the seasoning paste 3 contained in the freeze-resistant container 1 and the lid 5 is closed. With the cap sealed, the ingredients and seasoned miso are frozen by a refrigerator. Then, they are packaged and shipped as products. The instant instant frozen miso soup according to the present invention, when eating, takes out another freezing-resistant container 6 fitted in the upper portion of the freezing-resistant container 1 and then removes the first from the freezing-resistant container 1
Transfer the ingredients 2 and the seasoning miso 3 to a bowl or pan, and then transfer the second ingredient 4 from another freezing-resistant container 6 to make miso soup with excellent aroma simply by pouring boiling water. You can In this case, since the first ingredient 2 is spread on the lower portion of the seasoned miso 3 in the frozen state, the peeling property from the container is good, and the seasoned miso can be easily prepared by pushing the frozen resistant container 1 with fingers. It can be transferred to another bowl or pan and the miso does not adhere to the inner wall of the container. In addition, when the polysaccharide (for example, carrageenan) is heated and dissolved in the upper part of the seasoning miso, it is poured so as to cover the surface of the miso,
At the time of eating, the container containing the second ingredient and the seasoning miso easily peel off, which is more effective.

Next, FIGS. 2 (a) and 2 (b) are a sectional view and a plan view showing another embodiment of the frozen miso soup in a container produced according to the present invention. The first ingredient 2 spread so as to cover the inner bottom portion of the freeze-resistant container 1, the seasoned miso 3 filled on the first ingredient 2, and the second ingredient 4 housed in another freeze-resistant container 6 Each material is the same as the above example. In this example, another freezing-resistant container 6 accommodating the second ingredient 4 is attached to the freezing-resistant container 1 filled with the first ingredient 2 and the seasoning and miso 3.

The first ingredient 2, the seasoning miso 3 contained in the freezing-resistant container 1, and the second ingredient 4 contained in another freezing-resistant container 6 are cap-sealed to form a refrigerator. After being frozen by, it is packaged and shipped as a product.

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
, Bonito powder 0.3g, bonito extract 0.5g, kelp extract 0.05g, sodium glutamate 0.4g, nucleic acid seasoning
Seasoned miso in which 0.1 g and 3.0 g of a dissolution gelling agent (carrageenan) are uniformly blended is filled in the upper layer of the above spinach leaves. On the other hand, in another freezing-resistant container with a volume of 35.0 ml, the second ingredients such as deep-fried tofu, leek, bok choy, burdock and potato are stored, and each container is fitted into the freezing-resistant container filled with the above-mentioned seasoned miso. Put in. In this state, the freezing-resistant container was cap-sealed and frozen in a refrigerator to obtain a container-based instant frozen miso soup.

Example 2 A hot-dried radish leaf, which is the first ingredient, is spread over a freezing-resistant container (serving for one person) having a volume of 75.0 ml so as to cover the inner bottom thereof. Heat-treated (85 ℃, 5 minutes) red miso 15.0g
, Bonito powder 0.3g, bonito extract 0.5g, kelp extract 0.05g, sodium glutamate 0.4g, nucleic acid seasoning
Seasoned miso, in which 0.1 g and 3.0 g of a dissolution gelling agent (carrageenan) were uniformly blended, was filled in the upper layer of the leaves of the hot air dried radish. Then, on top of this seasoned miso, a volume of 35.0 containing the second ingredients, sung chrysanthemum, scallions, Mitsuba, and frozen tofu.
Another freezing-resistant container (ml) was fitted, the cap was sealed, and the container was frozen with a refrigerator to obtain an instant frozen miso soup containing the container according to the present invention.

Example 3 A first ingredient, chopped oil frying, is spread over a freezing resistant container (serving for one person) having a volume of 35.0 ml so as to cover the inner bottom portion 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, nucleic acid seasoning 0.1 g, dissolution gelling agent (carrageenan)
Seasoning miso in which 3.0 g is uniformly blended is filled in the upper layer of the kizumi fried. On the other hand, the second ingredient materials, Nameko, Mitsuba, and Tofu are stored in a freezing-resistant container having a volume of 35.0 ml, which is attached to the above-mentioned freezing-resistant container. In this state, the container was sealed with a cap and frozen in a refrigerator to obtain a container-based instant frozen miso soup.

Example 4 A freezing-resistant container (serving for one person) having a volume of 35.0 ml is spread 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.
05g, sodium glutamate 0.4g, nucleic acid seasoning 0.1g,
A seasoning miso in which 3.0 g of a dissolution gelling agent (carrageenan) is uniformly blended is filled in the upper layer of the above-mentioned chopped seaweed. on the other hand,
The second ingredient, the heat-cooked unbroken egg and Mitsuba leaf, is stored in the freezing-resistant container having a volume of 35.0 ml, which is attached to the above-mentioned freezing-resistant container. In this state, the container was sealed with a cap and frozen in a refrigerator to obtain a container-based instant frozen miso soup.

Example 5 1.0 g of dried wakame, 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 10 to 30 seconds, dried wakame seaweed swells and spreads, covering the inner bottom of the container. Heat-treated (85 ° C, 5 minutes) 15.0 g of bean miso, 0.3 g of bonito powder, 0.5 g of bonito extract, 0.05 g of kelp extract, sodium glutamate
0.4 g, 0.1 g of a nucleic acid seasoning, and 3.0 g of a dissolution gelling agent (carrageenan) are uniformly mixed, and seasoning miso is filled in the upper layer of wakame seaweed that covers the inner bottom of the freeze-resistant container. Then, on top of this seasoned miso, the second ingredient, deep-fried tofu, spring onion,
Volume of 35.0 that contains bok choy, burdock and potato
Another freezing-resistant container (ml) was fitted, the cap was sealed, and the container was frozen with a refrigerator to obtain an instant frozen miso soup containing the container according to the present invention.

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.

[0026]

INDUSTRIAL APPLICABILITY As described above, the instant frozen miso soup contained in the container according to the present invention has a high-concentration seasoned miso filled in the freezing-resistant container through the first ingredient. Since it is stored together with the second ingredient that is served separately or with it, when the ingredients and seasoned miso are transferred from the container to a bowl or pan, the peelability from the container is good and the container can be hand-fed. It can be removed easily by pushing it, and there is no residue of miso sticking to the lid, inner bottom or 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 atmospheric temperature is raised to -12 ° C or higher in the process of distribution. Instead, it can maintain a good-looking state. Then, after transferring to a bowl or pan, you can make miso soup with excellent aroma simply by pouring boiling water from above. 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 seasoned miso in the frozen state and the second ingredient are stored separately, the opening and closing of the freezer door is violent and the product temperature rises to -10 ° C or higher, or the temperature thereof rises. Even if the seasoning miso is in a molten state, such as when the seasoning continues, the salt and unique color of the seasoning miso do not penetrate into the second ingredient and spoil the flavor. It is possible to prevent decomposition of the nucleic acid-based seasoning by an enzyme.

[Brief description of drawings]

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

2 (a) and 2 (b) are a cross-sectional view and a plan view showing another embodiment of the frozen miso soup in a container according to the present invention.

[Explanation of symbols]

 1 ... Freezing-resistant container 2 ... 1st ingredient 3 ... Seasoning miso 4 ... 2nd ingredient 5 ... Lid 6 ... Freezing-resistant container

Claims (9)

[Claims] 1. A first ingredient which is spread so as to cover the inner bottom portion of the freezing-resistant container, a seasoning miso filled in an upper layer of the first ingredient, and the same is placed in another freezing-resistant container. Second
The instant frozen miso soup in a container, characterized in that each ingredient is frozen and stored in each freeze-resistant container. 2. The instant frozen miso soup containing a container according to claim 1, wherein the freeze-resistant container having the second ingredient is fitted in a freeze-resistant container filled with seasoning miso. 3. The freeze-resistant container filled with seasoned miso is slightly reduced in diameter toward the bottom, and a convex portion is uniformly formed outside the lower part of the container for accommodating the second ingredient. Instant frozen miso soup in the stated container. 4. The instant frozen miso soup containing a container according to claim 1, wherein the freeze-resistant container containing the second ingredient is attached to a freeze-resistant container filled with seasoned miso. 5. The instant frozen frozen miso soup containing a container according to claim 1, wherein the first ingredient is an ingredient having a sheet-like shape. 6. A freezing-resistant container is covered with a first ingredient so as to cover the inner bottom portion thereof, and after the seasoning is added to the upper layer thereof, another frozen-resistant container is provided with the second ingredient. A process for producing instant frozen miso soup in a container, which comprises freezing in a freezer in a frozen state. 7. The method for producing instant frozen miso soup in a container according to claim 6, wherein an ingredient having a sheet-like shape is used as the first ingredient. 8. The first ingredient is such that the dried ingredient is placed in a freeze-resistant container, and water or a seasoning liquid is swelled and spread to cover the inner bottom of the freeze-resistant vessel. 7. The method for producing instant frozen miso soup in a container according to claim 6, wherein the dried ingredient is supplied. 9. The method for producing instant frozen miso soup in a container according to claim 6, wherein the seasoning miso is prepared by mixing a dissolving gelling agent in which a polysaccharide is heated and dissolved in water in advance with a separately seasoned miso.