JPH0856625A - Instant miso soup - Google Patents

Abstract

PURPOSE: To obtain an instant miso (salted and fermented soybean) soup comprising the first pack in which a seasoned miso not frozen under freezing conditions is packed, and the second pack in which separately frozen seasoning raw material ingredients not subjected to a retort processing are packed, good in storage stability, excellent in flavor, and not dried. CONSTITUTION: This miso soup comprises the first pack in which a seasoning miso containing an alcohol, a saccharicle, a sugar alcohol, a starch decomposition product, a reduced starch decomposition product, an amino acid, a protein decomposition product, a seasoning and various stock extract are packed and which does not freeze under a freezing condition, and the second pack in which separately frozen and preliminarily cooked ingredients coated with an edible coating agent comprising gelatin, casein, an vegetable gummy substance, pullulan, dextrin, preglatinized starch, pregelatinized grain, an edible colloidal substance, and a water-soluble film-forming substance and not subjected to a retort processing is packed.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to non-dried instant miso soup. Furthermore, it covers all soups made with miso.

[0002]

2. Description of the Related Art Conventional instant miso soup consists of a bag filled with seasoned miso or dried miso products and a bag filled with attached drying ingredients, and can be made into miso soup simply by pouring hot water. There were many commercially available products that were used at home.
However, since the ingredients are produced by drying, the ingredients used are limited. For example, conventional ingredients are limited to ingredients that can be easily dried and restored with hot water, such as seaweed, fufu, leek, etc., and cannot be used for root vegetables, seafood, meat and the like. On the other hand, JP-A-60-75265
The publication discloses known miso soup filled in a first container and instant miso soup filled in a second container with ingredients that have been retort processed under heating and pressurization. Like the former,
When using dry ingredients, the ingredients must be stable and dry, and even if once dried and restored with hot water, the flavor and tooth contact may change. .
As in the latter case, when the ingredients were retort processed, the texture of the ingredients became brittle and the texture and flavor of the ingredients were often impaired.

[0003]

[PROBLEMS TO BE SOLVED BY THE INVENTION] To make a real instant miso soup with good storage stability and flavor.

[0004]

[Means for Solving the Problems] The present inventors have solved the conventional problems by a method of forming a frozen food product without drying or retorting the ingredients for miso soup conventionally. I tried to change. Since this product is in a frozen state after manufacture, it is distributed to consumers through distribution channels, and the drawbacks such as the flavor of the ingredient food is reduced, and the texture is broken and the texture becomes crunchy has been solved. It's a frozen food, but it's a mix of miso soup that doesn't freeze under freezing, mixed with easy-to-use cooking ingredients, put this product in a bowl, and pour boiling water into it to provide miso soup to be eaten at home. is there.

Miso includes alcohol, amino acid seasoning,
Add various soup extracts to make "Miso with dashi"
To this, sugar alcohol, a starch decomposition product, a reduced starch decomposition product, and alcohols regulated to a total amount of 25% or less, glucose, maltose, sugar, and other sugars are added for the purpose of lowering the freezing point. It has been found that by squeezing into the syrup, the flavor is good and "seasoned miso that does not freeze even when frozen" is produced. This is the first invention of the present case. As a result, the first that is filled with seasoned miso that does not freeze under freezing
An instant miso soup is prepared which is a combination of a package and a first package filled with raw material for frozen cooking utensils that has not been retort processed. The above aspect is also effective because it is possible to avoid the change in taste of the ingredient due to drying and the disintegration of the texture of the ingredient due to retort processing, which are the drawbacks of the prior art.

The method described in [0005] has a two-pack system, which has drawbacks that the packaging cost is high and the consumer has to tear many bags when eating. The present inventor conducted a study on whether a one-pack system could be prepared by combining miso and ingredients. If you mix the miso and the cooked ingredients, the moisture of the ingredients will shift to the miso over time, the ingredients will shrink, and the ingredients of the miso will penetrate into the ingredients. , The taste of ingredients becomes too thick,
It has also been found that the color of the ingredients changes with the color of miso. The inventor has found that the above drawbacks can be overcome by coating cooked ingredients with a pre-edible coating. That is, the second
The second invention relates to an instant miso soup in which seasoned miso that does not freeze under freezing and a pre-cooked ingredient whose surface is covered with a coating agent are mixed.
In this case, the ingredients are covered with an edible coating agent, so even if the ingredients and seasoned miso are mixed in advance, the ingredients of both ingredients will not be mixed, and no change will occur and the flavor will be maintained for a long time. It was found that the color tone and shape were retained. The coating agent for coating the ingredients must have the property of being easily dissolved in hot water.

The coating method of the coating agent is carried out by immersing the ingredients in the coating agent solution or by applying the coating solution.
The ingredient can be coated by applying a thin coating on the ingredient or spraying a coating solution. Further, instead of coating the ingredients with a coating agent, the ingredients can be treated with oil by preliminarily damaging the ingredients with oil or frying them in oil.

There are the following three methods for cooking ingredients. (B) The ingredients that have been pretreated by washing with water and cutting into an appropriate size are either boiled in advance or heated with a seasoning liquid such as a low-concentration amino acid, and the boiled one is drained, By vibrating on the heating plate, the surface of the ingredient evaporates the adhered water, and then by pre-cooling, the adhered water is further skipped, and the individual quick freezing method (Individual Quick FrozenMethod) is used to freeze the pieces separately. , Individual items will be individually packaged by taking a certain amount in a container according to the method to prevent freezing and condensation of each other. (B) For ingredients that have been washed with water and pretreated, such as cutting into appropriate sizes, heat them on an oiled iron plate or metal plate while heating, or After frying,
Drain the oil and, under freezing, mix the ingredients in the seasonings that do not freeze, individually or in unison, or add the ingredients to store the "mixed miso with ingredients" in a frozen state. "Mixed miso that doesn't freeze when frozen with ingredients" is created. (C) For ingredients that have been pre-treated by washing with water and cutting into appropriate sizes, boil them in advance or heat with a seasoning liquid such as low-concentration amino acid and drain the boiled material. , And then soak it in a casein solution and / or a warm gelatin solution, and / or boil the ingredients and drain them, and then add a vegetable gum solution and / or a pullulan solution. Whether it is pickled and then picked up, and / or a solution of a dextrin solution and / or a starch solution boiled and converted into α,
After soaking in a solution of wheat flour, rice flour flour solution, and then picking it up, and / or edible hydrocolloid solution or water-based film-forming substance solution, cover the surface of the ingredient and freeze it. Seasoning that doesn't freeze in. Depending on whether it is soaked in it or mixed, "surface-coated mixed miso with ingredients" is stored in a frozen state to make "mixed miso with ingredients and not frozen." In this case,
In addition to applying the ingredients to the solution, it is possible to roll the ingredients while spraying the solution or to apply the thin solution to form a thin film on the surface of the ingredients.
With these three methods, we were able to make "instant miso soup" that could be simply made into a full-scale "miso soup with ingredients" simply by pouring boiling water.

The seasoning foods to which the present invention is applied are mainly "miso soup with ingredients", but in addition to this, miso such as Satsuma soup, tanuki soup, tonjiru and natto soup is used. All things are subject to this. The ingredients here are vegetables, seafood, meats, miso soup for other purposes,
It is appropriately set depending on the type of the mark.

[0010]

[Characteristics of the present invention] This product is in the form of a product to be stored frozen and distributed in a frozen state in order to ensure storage stability in terms of quality. There are two methods of morphology. In (Part 1), the ingredients that were cooked in advance were individually frozen by the quick individual freezing method, individually frozen, and then packaged, and then packaged as an attachment of "seasoned miso" that does not freeze under freezing. In the method (2) of packaging containers / bags in the form of "pair" to form a product, (2) coating the periphery of pre-treated ingredients and dipping them in "seasoned miso" that does not freeze Then, it is a method of storing frozen and circulating frozen. in this case,
How to coat the surface of the ingredients with oil, such as coating the surface of the ingredients with oil, coating with oil after cooking, coating with frying, etc. and the method of coating with ingredients, gelatin, casein, vegetable Avoid direct contact between "ingredients" and "seasoning miso" by coating the surface of the ingredients with gums, pullulan, etc., that is, with water-soluble film-forming substances consisting of water-soluble proteins and hydrocolloid substances. The feature is that it avoids qualitative changes due to "seasoning miso" of ingredients during storage. (Part 1) can change the amount of ingredients according to "personal preference", and (Part 2), just take an appropriate amount in a bowl and take "seasoning miso" together with the ingredients. Therefore, it is convenient.

As for "seasoning miso" which is not frozen under freezing, which is common to (1) and (2),
By adding sake (alcohol), saccharides, oligosaccharides, seasonings such as amino acids, broth extract, starch degradation products, and reduced starch degradation products as essential components, it imparts the flavor of the broth and lowers the freezing point. By adding ingredients such as proteolytic substances, shiitake extract, and matsutake mushroom extract, the flavor was improved and "seasoned miso" that did not freeze under freezing was devised.

[0012]

[Practical methods for solving problems]

(Part 1) This consists of two containers, one container contains "ingredients" and the other container contains "seasoning miso". The ingredients are washed with water and pre-treated by cutting them into an appropriate size, and / or boiled and / or cooked with a low-concentration amino acid seasoning solution and / or miso. , Use the softened material, oil it on a metal plate such as an iron plate, or fried it and soften it on a metal plate heated to 100 ° C or above The water adhering to the surface is evaporated by leaving it for 5 to 3 minutes, and then the temperature of the ingredients is lowered by precooling. Next, by the Individual Quick Frozen Method (IQF), individual frozen ingredients are frozen to prevent freezing and condensation due to mutual contact of the individual ingredients, and the frozen ingredients are individually packaged.

A "seasoned miso" that does not freeze under freezing is prepared in the following manner. Ordinary "miso" contains 25% or less of ethanol, glucose, maltose, sugar, sugar alcohol (for example, erythritol, sorbitol, maltitol, glycerin, etc.), reduced starch degradation products, starch degradation products, seasonings such as amino acids, plants By mixing raw materials such as protein hydrolysates, animal protein hydrolysates, dashi extract powder, shiitake extract powder, and kelp extract powder, these can be mixed by kneading and kneading the miso in order to dissolve them in the water content. By dissolving the raw materials of and reducing the water activity in the miso, a "mixed miso" that does not freeze even when frozen is created. This "Mixed miso" is put in a container of ingredients and a different packaging, and stored under freezing as "a pair" with the packaging containing "ingredients" and the packaging containing "Mixed miso". However, it shall be frozen and distributed. With this type, you can make a full-fledged miso soup by taking an appropriate amount from both packages and putting it in a bowl, adding boiling water, stirring and dissolving it. Or for ingredients and mixed miso for 1 person to 3
You can put the contents in a pouch for one person, put each of these contents in a bowl for one person, and add boiling water to make miso soup.

The ingredients are washed with water, cut, and then oiled with cooking oil to coat the surfaces of the ingredients with oil. Alternatively, after washing the ingredients with water and cutting them, boil them or heat them with a low-concentration seasoning liquid such as amino acids, drain the boiled ones, and oil them, or the ingredients Washed with water,
After cutting, the cooking oil is heated and the ingredients are oiled, and then the oil is drained and used to prevent the ingredients from freezing under freezing as described in [0013]. Add it to the "miso". By doing this, make "mixed miso with ingredients", put them in containers such as pouches, store them frozen, and put them in a bowl for 1 person at the time of use, add boiling water and dissolve to make miso soup You can

The ingredients are boiled in advance with a seasoning solution and / or the ingredients boiled in water are dipped in a gelatin solution having a concentration of 70% or less, and the ingredients are pulled up, and / or the ingredients are similarly added. After boiling and draining, add to the solution of vegetable gum and / or pullulan solution having a concentration of 85% or less and pull it up, or boil the α-starch solution having a concentration of 30% or less, The ingredients are dipped in this, and the ingredients that have been coated in advance are frozen by a treatment such as pulling up, and this product is dipped in the seasoning that does not freeze under freezing.
Instant miso soup products are made by making "Mixed miso with ingredients" and refrigerating this product. You can put this product in a container such as a pouch and store it in a frozen state. When using it, put it in a bowl for 1 person and add boiling water to dissolve it to make miso soup.

[0016]

According to the present invention, in order to provide full-fledged miso soup with ingredients, it is not frozen even under freezing (dashi miso), and when the cooked ingredients are stored frozen, they are frozen by freezing in bulk. , Frozen ingredients Prevent coagulation from freezing or make a source of frozen miso soup by putting the ingredients coated on the surface in the frozen miso soup that does not freeze even when frozen (dashi miso) As a result, miso soup containing various ingredients, which was not possible with the dry ingredients found in conventional products, can be produced, and the miso soup with ingredients that does not cause tissue destruction due to the retort ingredients in the conventional technology can be Since the quality can be provided stably, the consumer can easily enjoy various types of miso soup with ingredients.

[0017]

【Example】

(Example 1) potatoes 5kgs, carrot 3kgs washed with water, peeled,
Cut into about 1.0-1.5 cm square pieces. 1. In 15 liters of a solution containing 0.1% MSG , Heat and add the above root vegetables and cook until soft. 2. After draining off the water, put the drained root vegetables on an iron plate at 130-350 ° C and vibrate gently for 15-45
It is treated for 2 seconds to remove the adhered water on the surface. 3. Air is wiped on the treated root vegetables to remove the adhering water on the surface of the product, which is cooled by the heat of vaporization at that time, and preheated by removing the heat of the product with cold air. By using a fluid-type air-blowing / freezing device, cold air is wiped from the lower side to suspend the root vegetables in the tray and keep it in a fluidized state. In that state, the root vegetables are frozen (rose freezing) every time they are moved to the outlet. 5. Put an appropriate amount of the frozen root vegetables of the above, and put them in a bag. Country miso 10kgs, salt 0.2kgs, ethanol 1 liter, glucose 0.5kgs, chemical seasoning (MSG +
IG) 0.5 kgs, skipjack extract 0.5 kgs, kelp extract 0.3 kgs, natural seasoning 0.3 kgs, and kneaded in a kneader for 10 to 15 minutes to make (dashi with miso). To a container that has been sterilized, but before or after encapsulating this container, 100 ℃ or less, preferably 87 ℃
Below, it heat-sterilizes. Combine the bag's frozen material and the container into a suitable package for commercialization. This product should be stored frozen and distributed through the frozen food route. [10
g / 150 cc, 18.2 g / 150 cc] is the standard example.

(Example 2) 3 kgs of pumpkin are washed with water and cut into pieces each having a thickness of 0.5 to 0.8 cm and a length of 3 to 6 cm. Heat the salad oil, empty the pumpkin, soften it and drain the oil. Shinshu miso 8kgs, alcohol 1kg, maltose 0.7kg
s, Shiitake extract powder 0.05kgs, Erythritol 0.2kgs, Chemical seasoning 0.3kgs, Bonito extract powder 0.3kgs, Natural seasoning 0.2
Put kgs in a kneader, put it in the miso, and mix well. Heat-sterilize the cooked miso at 85 ℃, put it in a suitable container and seal it. Put the miso-fried fried pumpkin into an appropriate amount until the middle of filling with the miso. From above, cooked miso is filled, the whole is stirred in a container, and the lid is put on to make a product. Store this product frozen. It is also distributed through the frozen food route. Take 30-35g in a bowl, pour 150cc of boiling water and stir to make miso soup. [Standard example 31.5 g / 150 cc]

(Example 3) 1 kg of green peas, carrot (cut into 0.5 to 1.0 c)
m) a mixture of 1 kg and corn 3 kgs, (0.
1%) in boiling water with baking soda for 3-5 minutes,
Drain the water. 10 kgs of red miso, 1.2 kgs of alcohol, 0.3 kgs of reduced maltose starch syrup, 0.5 kgs of chemical seasoning, 0.3 kgs of sorbitol, 0.5 powder of niboshi extract
Put 0.3 kgs of Konbu extract powder in a kneader and knead well (for 10 minutes). 200 g of the salad-dried vegetables are put in a wok heated in advance with 200 g of salad oil and then oiled. After sterilizing by heating at 86 ° C, return to room temperature, put in a ribbon blender, add vegetable for oily, and stir at low speed for 3 to 7 minutes to make "mixed miso with ingredients". This product should be stored frozen and distributed through the frozen product route. This product, 30 to 35g per person bowl, boiling water 150
Pour in cc and stir to make miso soup. [Standard example 33g / 150cc]

(Example 4) 2 kgs of sweet potatoes and 500 g of green beans are pre-treated, the sweet potatoes are cut into a width of 0.3 to 0.5 cm, and the green beans are sized to be about 1.5 cm. Bring the water to a boil, add the sweet potatoes and green beans and cook until soft, then drain the rest. Make a 1% gelatin aqueous solution, add the drained boiled vegetables and soak it at room temperature for about 30 minutes to 1 hour, then take it out and place it on a wire mesh and set aside the gelatin solution. The seasoned miso of (Example 2) is prepared. Since the total amount is half, the half amount of Example 2 is obtained after mixing. Stir-fry miso at 85 ℃, put it in a mixer with gentle stirring when the temperature has dropped to about 50 ℃, and stir the vegetables coated with the gelatin solution while stirring. Add and mix for 4 minutes. The mixed seasoning miso is filled in individual containers, stored frozen, and distributed through the frozen food route. [Standard example 30g / 150cc] Take 29-34g in a bowl, pour boiling water 150cc,
Stir to make miso soup.

(Example 5) Shiitake mushrooms (2 kgs) and carrots (3 kgs) were pretreated to give 0.
Gather in a width of 3 to 0.5 cm. Boil water, boil carrots, shiitake mushrooms, boil. Make a 5% pullulan solution and soak it in
Take out the boiled vegetables and drain them. The seasoned miso of (Example 3) is prepared. After sterilizing by heating at 86 ℃, return to room temperature, put in a ribbon blender, put the boiled vegetables coated with pullulan solution into seasoning, stir for 3 minutes at low speed, Make mixed miso. This product should be stored frozen and distributed through the frozen product route. This product, 29-34g in a bowl, boiling water 150c
Add c and stir to make miso soup. [Standard example 30g / 150cc]

(Example 6) 5 kgs of sweet potatoes and 1 kg of carrots are pretreated and then trimmed to a width of 0.3 to 0.5 cm. Boil water, put sweet potatoes and carrots,
Boil and drain the rest. Make a 5% (%) arabic gum solution, immerse the boiled vegetables, and after 2-3 hours, remove the boiled vegetables and drain them. Prepare the seasoned miso of Example 1. Seasoned miso is 8
Sterilize and cool at 7 ° C. Add the boiled vegetables coated with the Arabica gum solution into the seasoning and stir at low speed with a ribbon blender to make "mixed miso with ingredients". This product should be stored frozen and distributed through the frozen product route. This product, 28-33g in a bowl, boiling water 150
Add cc and stir to make miso soup. [Standard example 31g / 150cc]

(Comparative Example 1) 120 g of potatoes and 70 g of carrots are cut into square pieces of 1.0 to 1.5 cm. 220 g of miso countryside, 4.4 g of salt, 22 ethanol
g, glucose 11 g, skipjack extract 11 g, chemical seasoning 12 g, konbu extract 7 g, natural seasoning 7 g are dissolved in 3 liters of water. Put in and boil until the vegetables are soft,
Then adjust the evaporated water. 170g / cup for 1 person

(Comparative Example 2) 55 g of pumpkin, 0.5 to 0.8 cm thick, 3 to 6
Cut to cm length. Heat the salad oil and empty the pumpkin
Soften and drain the oil. Shinshu Miso 146g, Ethanol 18g, Maltose 13
g, shiitake extract powder 0.9 g, chemical seasoning 5.
5 g, skipjack broth extract 5.5 g, erythritol 3.
Dissolve 7 g and 3.7 g of natural seasoning in 1.5 liters of water, bring to a boil, and add pumpkin. 170g / cup for 1 person

(Comparative Example 3) 15 g of green peas and 15 g of carrots (1c diced cubes)
m), 30 g of corn is boiled in boiling water to make it soft and drained. 152 g of red miso, 5 g of sorbitol, chemical seasoning 7.
6g, Niboshi extract 7.6g, Konbu extract powder 5
Dissolve g in 1.5 liters of water, heat to boiling,
Put in, heat for 1-2 minutes, adjust the evaporated water,
Finish. 170 g / cup

(Comparative Example 4) 40 g of sweet potatoes and 9.4 g of green beans are gathered. Shinshu miso 150g, maltose 13g, shiitake extract powder 0.9g, chemical seasoning 5.5g, bonito soup extract powder 5.5g, natural seasoning 3.7g dissolved in 1.5 liters of water, until softened , Simmer and adjust the evaporated water. 170 g / cup

(Comparative Example 5) 30 g of shiitake mushroom and 46 g of carrot were added to 0.5-0.3 cm.
Arrange in the width. 152 g of red miso, 5 g of sorbitol, chemical seasoning 7.
Melt 6 g, narcissus extract 7.6 g, and kelp extract 5 g in 1.5 liters of water, add and boil until the vegetables are soft, and adjust the evaporated water. 175 g / cup

(Comparative Example 6) 63 g of sweet potato and 13 g of ginseng 0.3 to 0.5 cm
Arrange in the width. 125 g of country miso, 6 g of glucose, 2.2 g of salt, 6 g of skipjack extract, 6 g of chemical seasoning, 4 g of kelp extract,
Put 3.8g of natural seasoning in 1500cc of water, add and cook until vegetables are soft. 170 g / cup

Comparative Evaluation of Example and (Comparative) Control Example 1 and Control Example 1 Comparing Example 1 (three weeks after frozen storage) and Control Example 1, the flavor of miso soup was unchanged and the ingredients The flavor and hardness were the same. Example 2 and Control Example 2 Comparing Example 2 (1.5 months after frozen storage) with Control Example 2, the flavor of miso soup was unchanged, and the color tone, shape, hardness and flavor of the ingredients were almost the same. It was the same. Example 3 and Comparative Example 3 Comparing Example 3 (three months after frozen storage) with Comparative Example 3, the flavor of miso soup was unchanged, and the color tone, hardness and flavor of the ingredients were the same. However, the green peas of Example 3 were slightly wrinkled and tended to be slightly smaller, but this was within the allowable range. Example 4 and Comparative Example 4 Comparing Example 4 (three months for frozen storage) with Comparative Example 4, the flavor of miso soup was not changed, and no difference was found in the color tone, hardness and flavor of the ingredients. Example 5 and Comparative Example 5 Comparing Example 5 (frozen storage for 6 months) with Comparative Example 5, the flavor of miso soup was not changed, and the color tone, hardness and flavor of the ingredients were almost unchanged. Example 6 and Comparative Example 6 When Example 6 (frozen storage for 5 months) and Comparative Example 6 were compared, the flavor of miso soup was not changed, and the differences in the color tone, hardness and flavor of the ingredients were hardly found.

Claims (6)

[Claims] 1. An instant miso soup comprising a combination of a first package filled with seasoned miso that does not freeze under freezing and a second package filled with unfrozen rose-frozen cooking raw material ingredients. 2. An instant miso soup in which seasoned miso that does not freeze under freezing and a pre-cooked ingredient whose surface is covered with a coating agent are mixed. 3. An instant miso soup in which seasoning miso that does not freeze under freezing is mixed with oil-treated pre-cooked ingredients. 4. The seasoning miso which is not frozen under freezing is selected from the group consisting of alcohols, sugars, sugar alcohols, starch decomposition products, reduced starch decomposition products, amino acids, protein decomposition products, seasonings and various soup extract components. The instant miso soup according to any one of claims 1 to 3, which is prepared by adding one or more selected ingredients to ordinary miso. 5. The edible coating agent is selected from the group consisting of gelatin, casein, vegetable gum, pullulan, dextrin, pregelatinized starch, pregelatinized cereals, edible colloidal substances and water-soluble film-forming substances. The instant miso soup according to any one of claims 1 to 3, which is one or more kinds. 6. An instant miso soup comprising a combination of a first package filled with seasoned miso that does not freeze under freezing and a second package filled with raw material ingredients frozen after being treated with oil.