JPH09248161A - Production of soup and device therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a soup such as the soup for a Japanese noddle, a Japanese cooking, a Chinese noodle and a Western cooking, and a device therefor. SOLUTION: The methods for producing a soup are to treat a preparation of a stock from a raw material for the stock such as a tangle, a seasoning and a temperature control for a hot filling in one vessel 1 for preparing a soup for a Japanese cooking, and to treat a preparation of the stock from the raw material for the stock such as a pig bone with an extracting vessel having plural donut like heating compartments, and a seasoning, a mixing and a temperature control for the hot filling in a different vessel for preparing the soup for a Chinese noodle or a Western cooking. The device for the former consists of a vessel having an opening top surface and a steam jacket 2 in the bottom surface, in which a soup circulating passage 3 from the bottom to the open top surface, a temperature sensor 4 in the circulating passage 3, and a soup supplying passage from the circulating passage 3 to a hot filling machine are provided. The device for producing the soup for the Chinese noodle and the Western cooking consists of an extracting vessel having plural donut like heating compartments of the steam jacket 2 at the bottom surface, and a seasoning and mixing vessel having the open top surface and the steam jacket 2, and the seasoning and mixing vessel is equipped with the soup supplying passage to the hot filling machine, an agitator and the temperature sensor.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing soup for Japanese noodles, Japanese dishes, Chinese noodles, Western dishes and the like.

[0002]

2. Description of the Related Art Conventionally, the production of packed soup has been carried out using kelp, bonito,
Dashi stock from shiitake mushrooms and other stock
(Pot), then transfer to a container for seasoning and add a seasoning to adjust the taste suitable for use, and further transfer to a container equipped with a temperature control device for hot filling and bring it to an appropriate temperature ,
Individual soup packages were made on a hot filling machine.

[0003]

According to such a conventional method for producing soup, for example, in the case of Japanese-style noodles or Japanese-style cooking soup, it is difficult to obtain a soup having a desired taste. . This also applies to Chinese noodles and Western-style soups. Further, since the containers to be treated individually are required, there are problems such as a layout space problem, high equipment cost, and poor workability.

[0004]

Therefore, in the present invention, Japanese-style noodles are prepared by treating in a single container temperature control for dashi stock, seasoning and hot filling of dashi stock such as kelp, bonito and shiitake mushrooms. , Developed a method of making soup for Japanese-style cooking soup.

[0005] In addition, the soup stock from the soup stock such as triggera and pork bones is treated in an extraction container having a plurality of donut-shaped heating compartments on the bottom surface, and then temperature control for soup seasoning, mixing and hot filling. We also developed a soup manufacturing method, in which the soup is treated in another seasoning container and used for Chinese noodles and Western-style cooking soup.

An apparatus suitable for carrying out the soup production method for serving Japanese noodles and soup for Japanese cooking is an open top container having a steam jacket as a heating means on the bottom,
It consists of a soup circulation path from the bottom surface of the container to the upper opening, a temperature sensor provided in the circulation path, and a soup supply path from the circulation path to the hot filling machine.

A soup manufacturing apparatus for Chinese noodles and Western dishes comprises an extraction container having a steam jacket of a plurality of donut-shaped heating compartments on the bottom surface, and an open top seasoning mixing container having a steam jacket on the bottom surface. The seasoning mixing container has a structure in which a soup supply path to the hot filling machine, a stirrer and a temperature sensor are provided.

[0008]

1 to 3 show an apparatus for producing Japanese-style noodles and Japanese-style cooking soup. This apparatus has a steam jacket 2 as a heating means on the bottom of a circular container 1 having an open top. Steam is supplied to the steam jacket 2 from below. A soup circulation path 3 is provided from the bottom surface of the upper surface open container 1 to the opening portion of the upper surface. In order to measure the temperature of the soup in the container 1, a temperature sensor is usually provided in the container, but in this embodiment of the present invention, the soup circulation path 3, that is, between the bottom of the container 1 and the circulation pump. A temperature sensor 4 is provided. Therefore, since the soup is circulated and the temperature is measured in the circulation system, the soup can be taken out at a constant temperature, and it is delicious without "bitterness" due to local high temperature. A switching valve 6 is provided in the circulation path 3 so that the finished soup can be sent to the hot filling machine 5. In the hot-filling machine 5, the warm soup is packed into a film container (or a PET bottle) in a constant volume.

According to this apparatus, broth, bonito, shiitake mushroom, etc. can be dashi stock first, then seasoned and supplied to the hot filling machine. Since the series of operations and temperature control can be performed in one container, the obtained soup is most suitable for Japanese noodles and Japanese dishes. Here, as in the conventional method, a method of putting a dashi in a basket or a net and extracting it does not produce a sufficient "umami" due to the difference in temperature inside and outside, but in this method, the soup stock is extracted while directly extracting and circulating. To do. At the time of circulation, a filter cloth 20 may be provided in a path for returning the liquid from above the container into the container so as to catch the “dashigara”.

4 to 8 are embodiments of the apparatus of the present invention for producing Chinese noodles and soups for Western dishes. This device is suitable for processing Chinese noodles such as triggera and pork bones, and soup stock of Western-style cooking soup for stock removal. The apparatus comprises an extraction container 10 shown in FIGS. 4 and 5, and a seasoning mixing container 11 shown in FIGS. 6 and 7 having an open top having a steam jacket on the bottom.

The extraction container 10 shown in FIGS. 4 and 5 has two heating sections 12a and 12b having a donut-shaped bottom surface so that heat for extraction can be supplied even for large soup stock such as triggera and pork bones.
Having. Steam is supplied to each of the heating sections 12a and 12b from below. The turbidity of the soup obtained from “Chiba” or “pork bone” is caused by excessive movement of the whole liquid due to excessive boiling. In this device, since there are two heating compartments, all the compartments are used at the initial stage of extraction, and if only the central heating compartment 12b is used from the predetermined temperature, heating will be performed by quiet convection and excessive turbidity will not occur. There is.
When the extraction is complete, tilt this extraction container 10
Bearings 14a, 14 on both sides so that they can be removed from
There is b, and the shaft supporting the container can be rotated by the handle 15. The seasoning mixing container 11 shown in FIGS. 6 to 8 has a steam jacket 16 for heating on the bottom surface, a stirrer 17 is inserted on the top surface, and a temperature sensor 18 is further provided. This seasoning mixing container 11 has a soup supply route to the hot filling machine 5.
There is 19.

In order to produce Chinese noodles and soups for Western dishes, this device treats soup stock from a stock of soup stock such as triggera, pork bone, etc. in an extraction container 10 having a plurality of donut-shaped heating zones on the bottom, Then, soup seasoning, since it is subjected to Chinese noodles and Western-style cooking soup processed in another seasoning mixing container 11 up to temperature control for mixing and hot filling, so that the extraction efficiency from the triggera, pork bones, etc. is good, The soup tastes good. Manufacturing efficiency is also high.

[0013]

EFFECTS OF THE INVENTION According to the apparatus of the present invention, Japanese noodles and Japanese-style cooking soups having good umami, and Chinese noodles and Western-style cooking soup, which were difficult to obtain by the conventional apparatus of this type, are consistent. It can be easily manufactured by the process. Further, since a container for individual processing is not required, the space for arrangement is small and the equipment cost is low.

[Brief description of drawings]

FIG. 1 is a front view of an apparatus of the present invention for producing Japanese-style noodles and Japanese-style cooking soup.

FIG. 2 is a partially cutaway side view of the same device.

FIG. 3 is a plan view of the same device.

FIG. 4 is a plan view of the extraction container of the device of the present invention for producing Chinese noodles and soup for Western dishes.

FIG. 5 is a front view of the device.

FIG. 6 is a plan view of a seasoning mixing container.

FIG. 7 is a front view of the same.

FIG. 8 is a side view of the same.

[Explanation of symbols]

 1 Container 2 Steam Jacket 3 Circulation Path 4 Temperature Sensor 5 Hot Filling Machine 6 Switching Valve 10 Extraction Container 11 Seasoning Mixing Container 12a Heating Section 12b Heating Section 13 Crow Port 14 Bearing 15 Handle 16 Steam Jacket 17 Stirrer 18 Temperature Sensor 19 Soup Supply Route

Claims (4)

[Claims] 1. A feature that the soup stock is removed from konbu, bonito, shiitake mushroom, etc., temperature control for seasoning and hot filling is performed in one container, and then the noodles and soup for Japanese cooking are provided. Soup manufacturing method. 2. A soup stock from a dashi stock such as triggera and pork bone is treated with an extraction container having a plurality of donut-shaped heating compartments on the bottom surface, and then temperature control for soup seasoning, mixing and hot filling. Is treated with another seasoning container to be used in Chinese noodles or Western-style cooking soup. 3. A soup circulation path having a steam jacket as a heating means on the bottom surface, a soup circulation path from the bottom surface of the vessel to an upper opening, a temperature sensor provided in the circulation path, and the circulation path. -Made noodle soup and soup production equipment for Japanese-style dishes, which consists of a soup supply route from the to the hot filling machine. 4. A soup supply to a hot filling machine, comprising an extraction container having a steam jacket of a plurality of donut-shaped heating sections on the bottom surface and an open top seasoning mixing container having a steam jacket on the bottom surface. A soup making device for Chinese noodles and Western dishes, which is provided with a path, a stirrer and a temperature sensor.