JPH10136950A - Preparation of vegetable potage soup - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare the subject soup, having a moderate viscosity without deteriorating the flavor and the color tone and further causing any sandiness by adding a potato starch and a modified starch to a pressed juice of a vegetable and heating the resultant mixture. SOLUTION: A potato starch and a modified starch as starchy substances are added to a pressed juice of a vegetable and the resultant mixture is then heated to prepare a vegetable potage soup. The potato starch is added in an amount of preferably 1.0-2.0wt.% based on the total amount of the vegetable potage soup and the modified starch is added in an amount of preferably 1.0-1.5wt.% based on the total amount of the vegetable potage soup. The weight ratio of the potato starch to the modified starch is preferably (1:1) to (1:2).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing vegetable potage soup. More specifically, the present invention relates to a method for producing a vegetable potage soup in a container, which has an appropriate viscosity even after the heat sterilization treatment, has little color deterioration, and has no rough feeling.

[0002]

2. Description of the Related Art When making vegetable potage soup in general home cooking, first, a vegetable grind obtained by rubbing vegetables together with milk and other dairy products, salt, sugar, various seasonings, etc. is added with viscosity to give a texture. Then, starch such as wheat is added to improve the water content, then an appropriate amount of water is added, and the mixture is heated to about 90 ° C. and stirred until the properties are uniform and smooth. If heating is stopped when the properties become uniform, vegetable potage soup is completed. Addition of salt, sugar, and various seasonings may be performed during heating.

[0003] The production method in the food industry is not much different from the above-mentioned home cooking method. However, since the pH of vegetable potage soup is close to neutral, the obtained soup is filled into a container and then subjected to retort sterilization or the like. The difference is that heat sterilization is performed. Generally, when such a heat sterilization treatment is performed,
Vegetable potage soup to which viscosity has been imparted by the new flour loses its viscosity and becomes a so-called shabby soup, while vegetable potage soup using other starches increases in viscosity and makes the texture worse, maintaining the viscosity. difficult. In addition, a phenomenon occurs in which the color changes to brown and the color tone deteriorates.

In order to prevent the deterioration of the viscosity of such vegetable potage soup, it has been considered to add a thickening stabilizer (gum, polysaccharide) as in other foods. However, when a thickening stabilizer is added to vegetable potage soup, the flavor and aftertaste tend to deteriorate.

[0005] In recent years, health foods have attracted attention, and carotenoid pigments of vegetables such as carrots are regarded as important in foods due to their antioxidant effects. Preventing color tone deterioration is of great significance, but no measures are currently taken to prevent color tone deterioration due to retort sterilization.

[0006] Furthermore, when the rubbing of vegetables is used as a raw material as in the conventional method, a granular feeling is left in the properties (tongue) as a so-called rough feeling. This grainy feeling may be said to create an atmosphere of home cooking, but in recent years, vegetable potage soup with less grainy feeling tends to be better, so a thing with less grainy feeling is preferable. . However, in order to improve the grainy feeling or the grainy feeling, it is presently required to improve the grinding treatment of vegetables as a raw material. At present, vegetable potage soup having no grainy feeling has not been produced.

Therefore, it is desired to develop a method for producing a vegetable potage soup which does not impair the flavor, prevents deterioration in color tone and viscosity, and has no roughness.

[0008]

SUMMARY OF THE INVENTION The present invention provides a method for producing a vegetable potage soup which has an appropriate viscosity without impairing the flavor even after the heat sterilization treatment, suppresses the deterioration of the color tone, and has no grainy feeling. That is the task.

[0009]

Means for Solving the Problems As a result of diligent studies, the present inventors have found that the above problems can be solved by using potato starch and modified starch as the starch, and have reached the present invention.

That is, the present invention relates to a method for producing a vegetable potage soup comprising a step of adding starch to vegetable juice, wherein the potato starch and the modified starch are used as the starch. It is intended to provide a manufacturing method.

Further, the present invention provides the above-mentioned production method comprising the steps of adding starch to vegetable juice and heating, and filling the soup obtained in the above step into a container and sterilizing by heating. It is.

In general, soups include consomme soup, potage soup, soup with ingredients, and the like. Vegetable potage soup is generally a viscous soup containing ground vegetables and squeezed juice. The vegetable potage soup to which the method of the present invention is applied may be a soup of a drink type with or without ingredients, but is preferably a soup of a drink type.

In the method of the present invention, when adding starch or other additives or various seasonings to the vegetable juice, the potato starch and the modified starch are used in combination as the starch.
Vegetable potage soup with high overall sensory evaluation can be obtained without color deterioration, decrease in β-carotene content and decrease in viscosity due to heat sterilization treatment such as retort sterilization treatment and the like, and flavor is not impaired.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing vegetable potage soup according to the present invention comprises a step of adding starch to vegetable juice and heating it, and using potato starch and chemically modified starch as the starch to be added. I do.

The vegetables to be used are not particularly limited as long as they are ingredients of ordinary potage soup. For example, carrot, pumpkin, spinach, pea,
Red pepper, tomato, maitake, shiitake mushroom, enokitake, cabbage, asparagus, watercress, broccoli,
Carotene-containing sweet potatoes; In particular, when a vegetable containing a large amount of carotenoid pigment is used, the effect of the method of the present invention, which can prevent color tone deterioration and maintain high nutritional value, is exhibited. Specifically, vegetables having a β-carotene content of 3 μg / g or more, such as carrot, spinach, and tomato, are preferably used.

[0016] Potato starch is a starch obtained from potatoes by a conventional method, and is commercially available for food, medicine, industrial use, modified starch, and the like. The potato starch used in the present invention may be any commercially available one.

The modified starch is obtained by subjecting starch obtained from various raw materials by a conventional method to a treatment such as adding an acid, an alkali, an enzyme, or heat, and includes, for example, dextrin, soluble starch, and acid-treated starch. Oxidized starch, dialdehyde starch, alpha-starch, carboxymethyl starch, hydroxymethyl starch, phosphate starch, cationic starch, cross-linked starch and the like. In the present invention, alpha starch, acid-treated starch, phosphate starch, or cross-linked starch is particularly preferably used.

In practicing the present invention, the above-mentioned vegetables are first squeezed to obtain a vegetable juice, and the above-mentioned starches including potato starch and chemically modified starch and other necessary additives and various seasonings are added. An appropriate amount of water is added to prepare a soup material.

[0019] Vegetables that have been rubbed have a rough feeling, and the present grinding technique inevitably produces a granular feeling.
If a vegetable juice is used, such a granular feeling can be eliminated. Juice method is not particularly limited, for example, squeezed juice,
Although squeezed juice by centrifugation and the like can be mentioned, squeezed squeezed juice is most preferred because fine pulp may not be removed from the squeezed liquid by centrifugation and graininess may not be completely eliminated. Pressing may be performed by a conventional method, and the pressing conditions are not particularly limited. As the squeezed juice, preferably 2
FS juice by a shaft press (for example, JP-A-6-1905)
No. 94) and a uniaxial squeezed liquid by a screw press.

The potato starch is preferably added in an amount of 0.5 to 3.0% (weight / weight), more preferably 1.0 to 2.0% (weight / weight), based on the whole vegetable potage soup. I do. If the amount of potato starch is too small, the β-carotene content is greatly reduced by the heat sterilization treatment, and the color tone tends to deteriorate. On the other hand, if the amount of the potato starch is too large, the viscosity increases, the bottery feeling appears, the taste is blurred, and the texture deteriorates.

The modified starch is preferably added to the vegetable potage soup in an amount of 1.0 to 2.0% (weight / weight), more preferably 1.0 to 1.5% (weight / weight).
If the amount of the modified starch is too small, it is not possible to prevent the viscosity from being deteriorated by the heat sterilization treatment, resulting in a feeling of rust. on the other hand,
If it is too large, the viscosity will increase too much, exceeding the category of potage soup, and the overall sensory evaluation may be poor.

The ratio of potato starch to modified starch is preferably potato starch: modified starch = 1: 0.5 to 1: 4 (weight ratio), more preferably 1: 1 to 1: 2.

In the present invention, starch other than the above-mentioned potato starch and modified starch may be used in combination as the starch. As starch that can be used in combination, for example, corn starch,
Joshin flour, waxy corn starch and the like. It is preferable that the total amount of starch including such potato starch, modified starch and other starches is 1.0 to 3.0% (weight / weight) based on the total amount of vegetable potage soup. . The preferred ratio of starch other than potato starch and modified starch is 1.0 to 1.0% based on the total amount of starch.
2.0% (weight / weight).

It is to be noted that, by using modified starch and potato starch as the starch, an appropriate viscosity can be imparted, so that it is not necessary to use a thickener which has an undesirable effect on taste and flavor.

As various seasonings to be added to the vegetable juice,
An appropriate amount of salt, pepper, chemical seasoning, sugar and the like are used. Dairy products such as milk,
Chicken bouillon, beef bouillon, roasted onion and the like.

Next, the vegetable juice containing the above-mentioned starch and the like is cooked at about 70 to 80 ° C. and stirred until uniform and smooth. By this heating, the starch contained therein is gelatinized, and the viscosity is imparted. It should be noted that the various seasonings described above do not necessarily need to be added to the vegetable juice before cooking, and may be added during cooking. In addition, the heating time is not particularly limited, and the heating may be stopped when the properties of the soup become uniform.

It is preferable that the soup obtained by heating and cooking the vegetable juice containing starch and the like is filled in a container and then subjected to a heat sterilization treatment in order to impart preservability. That is, the method of the present invention preferably includes a step of adding starch to the vegetable juice and heating the same, and a step of filling the soup obtained in the above step into a container and subjecting the soup to heat sterilization.

The container is not particularly limited as long as it can fill and seal the soup, and examples thereof include cans, bottles, and retort pouches. The heat sterilization treatment is carried out by heating the filled container with a retort or the like usually at 115 to 125 ° C. Preferably, it is filled into a retort pouch and subjected to a retort sterilization treatment at 119 to 123 ° C for 30 to 40 minutes by a hot water method.

The viscosity of the vegetable potage soup after the heat sterilization treatment does not decrease too much even after cooling, and a proper viscosity is maintained. Specifically, the viscosity of the vegetable potage soup is about 300 to 800 cps, and a good texture can be obtained as a drink-type soup. Further, the decrease in the β-carotene content is small, and the deterioration of the color tone is suppressed. Furthermore, a vegetable potage soup with a high overall sensory evaluation is obtained without impairing the flavor and flavor.

[0030]

Embodiments of the present invention will be described below.

[0031]

[Comparative Examples 1 to 7, Example 1] <Production of vegetable potage soup> Carrot was used as a vegetable, and was squeezed and squeezed with a biaxial squeezing machine described in JP-A-6-190594. I got To the obtained carrot squeezed liquid, each component was added according to the basic composition shown in Table 1 (composition other than starch), and further the starch shown in Table 2 was added to prepare a mixture. did.

This was heated at 75 ° C. with stirring for 10 minutes until the properties became uniform to obtain a carrot potage soup.

<Retort sterilization> After filling the obtained carrot potage soup in an aluminum retort pouch,
A retort sterilization treatment was performed at 121 ° C. for 30 minutes by a hot water method.

[0034]

[Table 1]

[0035]

[Table 2]

<Evaluation method of vegetable potage soup> Carrot potage soup after retort sterilization
I, viscosity, color tone, and β-carotene amount were measured, and a sensory survey was conducted for flavor. Here, the evaluation method of each item is as follows.

(1) RI (Refractometer reading): Measured with an Abbe refractometer. (2) Viscosity: B-type viscometer (rotor No. 3, 30 rpm
m). (3) Color: Reflective colorimeter (Sigma-80, manufactured by Sigma)
Was measured. (4) β-carotene content: high performance liquid chromatography (H
PLC). (5) Flavor: Twenty panelists evaluated the flavor, smoothness, flavor, and color of the soup after the retort sterilization according to the following criteria. ；: Preferred as a carrot potage soup. Δ: Suitable as a carrot potage soup. ×: Unfavorable and unsuitable as carrot potage soup.

<Results> Measurement results of RI, viscosity, color tone, and β-carotene amount are shown in Tables 3 to 5, and results of sensory evaluation of flavor are shown in Table 6. FIG. 1 is a graph showing a change in viscosity after the retort sterilization treatment, and FIG. 2 is a graph showing a color tone change after the retort sterilization treatment.

[0039]

[Table 3]

[0040]

[Table 4]

[0041]

[Table 5]

[0042]

[Table 6]

The above results are summarized in Table 7 below. According to the results, when COL FLO 67 was used (Comparative Example 1), the change in β-carotene was small and the color tone was little deteriorated, but the viscosity tended to increase. In the case of potato starch (Comparative Example 2)
Showed little change in β-carotene and little deterioration in color tone, but had a tendency to decrease in viscosity. NOF MIX 100 (Comparative Example 3), flour (Comparative Example 4), and white roux # 7107
(Comparative Example 7) showed significant color tone deterioration before and after the retort sterilization treatment, and the amount of β-carotene tended to decrease. When the new powder was used (Comparative Example 5), the color tone deteriorated little, but the viscosity tended to increase and the flavor was inferior. Corn starch (Comparative Example 6) showed little color tone deterioration and could maintain the viscosity even after retort sterilization, but β-carotene tended to decrease and flavor was inferior. Note that the tendency of color tone deterioration and β
When comparing the trends of carotene changes, no correlation was found between them.

[0044]

[Table 7]

As can be seen from the above results, in the case of vegetable potage soup, potato starch is preferable in terms of the degree of flavor and color deterioration, but potato starch alone decreases the viscosity after retort sterilization. The soup cannot be given an appropriate viscosity. Further, if the amount is increased to increase the viscosity, the flavor is adversely affected. In contrast, when potato starch and COL FLO 67 were combined, the flavor was hardly affected, the viscosity was maintained almost constant after retort sterilization, and the deterioration of color tone and decrease in β-carotene content were also suppressed. Can be

[0046]

According to the method of the present invention, vegetables having an appropriate viscosity even after heat sterilization, less deterioration of color tone and β-carotene content, good flavor, and less sensation Potage soup is obtained.

[Brief description of the drawings]

FIG. 1 is a graph showing a change in viscosity after a retort sterilization treatment in Examples of the present invention (Comparative Examples 1 to 7).

FIG. 2 is a graph showing a change in color tone after retort sterilization in Examples of the present invention (Comparative Examples 1 to 7).

[Explanation of symbols]

1 ... COL FLO 67 (National Starch and
2) Potato starch 3 ... NOF MIX 100 (manufactured by Fuji Flour Milling Co., Ltd.) 4 ... Flour 5 ... New powder 6 ... Corn starch 7 ... White roux # 7017 (Manufactured by Ikeda Saccharification Industry Co., Ltd.)

Claims (7)

[Claims] 1. A method for producing a vegetable potage soup, comprising a step of adding starch to a vegetable juice and heating the vegetable juice.
A method for producing vegetable potage soup, wherein potato starch and modified starch are used as the starch. 2. The amount of the potato starch added is 0.5 to 3.0% (w / w) based on the total amount of the vegetable potage soup.
The production method according to claim 1, wherein 3. The method according to claim 1, wherein the amount of the modified starch is 1.0 to 2.0% (weight / weight) based on the total amount of the vegetable potage soup. 4. The ratio between the potato starch and the modified starch,
Potato starch: modified starch = 1: 0.5 to 1: 4 (weight ratio)
The method according to claim 1, wherein 5. The method according to claim 1, further comprising a step of adding starch to the vegetable juice and heating it, and a step of filling the soup obtained in the step in a container and subjecting the soup to heat sterilization. Manufacturing method. 6. The production method according to claim 1, wherein the squeezed juice is a squeezed juice obtained by squeezing vegetables. 7. The vegetable according to claim 1, wherein said vegetables are carrots.
7. The production method according to any one of 6.