JPH11276127A - Miso soup with soybean milk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a miso (a fermented soybean) soup having a miso flavor spreading uniformly all over the soup, also maintaining the flavor as good as possible and hardly generating a deterioration of the flavor even the lapse of some time after its production. SOLUTION: This miso soup with soybean milk is obtained by adding a seasoning material to water, heating for boiling to form a broth, adding a soybean milk, an acid fermented milk and as necessary ingredient materials such as vegetables thereto, and further adding a miso while dissolving it. The mixed liquid is crushed and homogenized by a mixer, a homogenizer, etc., and then the miso soup is prepared by re-heating it. Further, it is preferable to prepare a product by filling the miso soup in a container, sealing and sterilizing by heating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soymilk-containing miso soup which is sufficiently imparted with a tofu flavor by using soymilk.

[0002]

2. Description of the Related Art Among miso soups, which are traditional soups for Japanese people, miso soup using tofu as an ingredient is one of the miso soups that are often eaten by many households. This tofu-containing miso soup is generally made by making a soup stock, dissolving the miso into this, and adding the tofu. It has been considered that making miso soup on the spot and eating it on the spot is preferable from the viewpoint of enjoying a good flavor.

[0003] On the other hand, along with the increase in people living alone due to changes in life, various types of instant miso soup that can be easily made just by pouring boiling water are on the market. Miso soup with instant tofu to use,
For example, it is composed of a mixture of miso dried by freeze-drying to a moisture content of 5% or less, a natural seasoning, and a chemical seasoning, and then adding freeze-dried or hot-air dried tofu or leek.

[0004]

However, instant miso soup tends to have a markedly degraded flavor due to drying treatment of miso and ingredients. For example, even those containing dried tofu,
There was a problem that the original flavor of tofu could hardly be tasted.

[0005] Further, there is also known a product in which miso soup is sealed in a container such as a can and sterilized to have a preservative property and sold in a vending machine or the like. There has been a problem that the odor and the like tend to adhere to the flavor, and the flavor tends to worsen, and furthermore, precipitation and the like are apt to occur during storage.

Further, since the tofu containing tofu is soft by nature, the tofu is heated many times by sterilization or the like, or when the tofu is filled into a container such as a can and transported, the tofu corners may be crushed. There is a problem that the miso soup is easily turbid and the miso soup tends to be cloudy.

Accordingly, an object of the present invention is to provide a miso soup in which the tofu flavor spreads evenly throughout the whole miso soup, the flavor is maintained as good as possible, and the flavor does not easily deteriorate even after a long time after production. It is in.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, by adding soy milk and acid-fermented milk to miso soup, the flavor of tofu is imparted well, The inventors have found that dispersion stability and the like are imparted, and have completed the present invention.

That is, the present invention provides a soymilk-containing miso soup characterized by containing miso, soymilk and acid-fermented milk.

According to the present invention, by using soymilk instead of tofu as a raw material for miso soup, a very delicious tofu flavored miso soup can be obtained in which the tofu flavor is evenly distributed throughout the miso soup.

[0011] Further, by containing acid fermented milk,
Although the reason is not clear, it acts synergistically with the above-mentioned soy milk, suppresses flavor deterioration due to sterilization treatment, etc., and improves dispersion stability. It becomes possible.

In the present invention, it is preferable that at least one selected from ingredients, seasonings, and thickeners is contained in addition to the raw materials. In this case, the ingredients are pulverized. Are more preferred. According to this, miso soup with a variety of better flavors can be obtained.

Further, the miso soup of the present invention is preferably filled and sealed in a container, and sterilized before or after filling, so that the miso soup can be easily consumed anywhere. Sell in vending machines,
It is also suitable for sale at station stores, convenience stores, and lunch boxes.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail with reference to specific embodiments. In the present invention, as the miso, one or more selected from white miso, red miso, combined miso, koji miso and the like can be used freely.

In the present invention, soymilk produced by a conventional method can be used. For example, soybeans are immersed in water, ground to “go”, heated, and then obtained by separating and removing okara. Preferably used are soybean flour and soybean separated protein and the like. Etc. can also be used. The soybean separated protein or the like may be directly added to the miso soup, but it is more preferable to add the miso to the water once dispersed in water.

[0016] Acid fermented milk refers to fermented milk which is a semi-gel or liquid dairy product obtained by fermenting milk with lactic acid bacteria.
Means only lactic acid fermentation, such as yogurt,
Sour milk drinks, lactic acid bacteria drinks and the like can be mentioned. The lactic acid bacteria drink may be a live lactic acid beverage that has not been heat-sterilized or a heat-sterilized lactic acid beverage, but a sterilized lactic acid beverage is preferably used. As the sterilized lactic acid beverage, a commercially available product such as "Calpis" (trade name, manufactured by Calpis Foods Industry Co., Ltd.) can also be used.

In the practice of the present invention, in order to enhance the tofu flavor and to obtain a variety of better flavored miso soup, at least one selected from ingredients, seasonings, and thickeners in addition to the above-mentioned ingredients. It is preferable to add one type.

As ingredients, for example, leeks, onions, ginger, spinach, potato, sweet potato, pumpkin, vegetables such as carrots, mushrooms such as shiitake, nameko, shimeji, seaweeds such as seaweed, oil fried, konjac, Although various foods such as processed foods such as kamaboko can be used, it is more preferable to use leek, wakame, or fried oil to enhance the tofu flavor. In addition, as the above vegetables, besides raw vegetables, dried products dried by means such as freeze-drying can also be used. These ingredients should be contained in miso soup in a pulverized state in consideration of dispersibility and ease of drinking when sealed into a sealed container and sterilized to make the product suitable for long-term storage. Is preferred.

Various seasonings can be used, such as natural seasonings prepared from bonito and kelp, and chemical seasonings such as sodium glutamate and inosinic acid.

Further, as thickeners, processed starches such as pregelatinized starch and crosslinked starch, locust bean gum, guar gum,
Thickening polysaccharides such as carrageenan can be used.

In the present invention, the mixing ratio of each raw material of miso, soymilk and acid-fermented milk in miso soup is not particularly limited, but the protein concentration of soymilk to be used is 3.0% by weight, Assuming that the protein concentration is 2.5% by weight, the miso is 3 to 15% by weight, the soybean milk is 1 to 20% by weight, and the acid fermented milk is 0.1% by weight.
The content is preferably set to 1 to 5% by weight. If the respective mixing ratios are out of the above ranges, the balance of taste may be lost, which may not be preferable.

In particular, if the blending ratio of soymilk is less than 1% by weight, the tofu flavor is poor, and if it exceeds 20% by weight, the soybean odor becomes strong, which is not preferable. If the content of the acid-fermented milk is less than 0.1% by weight, the flavor improving effect is poor. If it exceeds 5% by weight, the tofu flavor tends to change, which is not preferable.

In a preferred embodiment of the present invention, when the container is filled, sealed and sterilized, the container may be, for example, a can or bottle, or a bag-like container made of a heat-resistant laminated film ( Pouch) and paper containers used for milk packs and the like can be used.

The soymilk-containing miso soup of the present invention can be produced, for example, by the following method. First, add seasonings to water, heat and boil to make soup stock. to this,
Add soy milk, acid-fermented milk, ingredients, seasonings, thickeners, etc. as needed, and add the miso while melting. This mixed liquid is pulverized by a mixer or the like, homogenized, and then reheated to make miso soup. Note that the order of adding each material can be appropriately changed according to the properties of the material.

The ingredients are preferably cut or crushed to an appropriate size and added beforehand, but may be mixed with miso soup and then crushed. Furthermore, kelp, boiled,
When a seasoning or ingredients such as bonito is used, the soup may be removed by filtering the miso soup.

The soymilk-containing miso soup of the present invention thus obtained is a very delicious miso soup in which the tofu flavor is evenly distributed throughout the miso soup. Further, by adding the acid fermented milk, flavor deterioration due to heat sterilization or the like is suppressed, and the dispersion stability is also improved.

After the miso soup cooked as described above is filled in the above-described container and hermetically sealed,
Heat sterilization at a temperature of 100 to 120 ° C, or heat sterilization at a temperature of 100 to 120 ° C in advance, and then fill the container as described above in an aseptic state to fill the container in a heat sterilized state It is preferable to use a sealed miso soup. In this case, when filling the container, it is preferable to vacuum degas the inside of the container before or after filling the miso soup. After filling the miso soup, an inert gas such as nitrogen may be filled.

As described above, by filling the container with the soymilk-containing miso soup of the present invention, anyone can easily eat it anywhere, and it can be sold in a vending machine or the like, or sold at a station stall, It can be sold at convenience stores and bento stores.

[0029]

EXAMPLES Production Example 1 100 parts of skim milk was heated at 80 ° C. for 20 to 30 minutes and cooled, and then Lactobacillus bulgaricu (L. bulgaricu) was prepared.
s) was inoculated and fermented at a temperature of 38 ° C for 1-2 days. After completion of the fermentation, the mixture was heated to 60 ° C. and homogenized in a homogenizer. 160 parts of sucrose was added, and the mixture was stirred at 80 ° C. for 20 minutes to dissolve the sugar and heat sterilized to obtain acid-fermented milk. Was manufactured.

Example 1 400 g of soy milk (2.5% by weight of protein content) in 4000 g of water
After stirring and mixing at a temperature of 90 ° C., 300 g of miso and 30 g of the acid-fermented milk (protein content: 3% by weight) obtained in Production Example 1 are added to the aqueous solution, and the mixture is put in a mixer and mixed. Crushed. This mixture was heated again to 90 ° C. to produce miso soup. This miso soup was filled in an empty can, sealed under reduced pressure, sterilized by heating at a temperature of 110 ° C. for 20 minutes, and then cooled to obtain soy milk containing soy milk filled in a sealed container.

Example 2 300 g of soymilk (protein content: 3% by weight) was added to 4000 g of water and mixed and stirred at a temperature of 95 ° C. Then, 500 g of reduced salt miso and “Calpis” (trade name, manufactured by Calpis Food Industry Co., Ltd., protein content 3% by weight) 25 were added to this aqueous solution.
g, 3 g each of ginger and green onion, which had been cut in advance,
Add 10g and roast bean gum 0.2g,
Homogenized in a grinder. This mixture was heated to 90 ° C. to produce miso soup. This miso soup was filled in an empty can, sealed under reduced pressure, sterilized by heating at a temperature of 110 ° C. for 20 minutes, and then cooled to obtain soy milk containing soy milk filled in a sealed container.

Comparative Example 1 Miso soup containing tofu was obtained in the same manner as in Example 1 except that 400 g of tofu was used instead of soymilk.

Comparative Example 2 A miso soup with soy milk was obtained in the same manner as in Example 1 except that no acid-fermented milk was used.

Test Example 1 The miso soups obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were tasted by seven trusted panelists and subjected to a sensory test. Examples 1 and 2 were more delicious because the tofu flavor spread throughout the miso soup, and particularly in Example 2, the tofu flavor was further enhanced and evaluated as being very delicious. On the other hand, in Comparative Example 1, the miso soup became turbid and easily agglomerated by the heat sterilization treatment, and the appearance and texture were reduced. Comparative Example 2
Had an inferior flavor.

Test Example 2 The sedimentation rate test over time was performed on Example 1 and Comparative Example 2 using a graduated cylinder. As a result, the miso soup of Example 1 containing acid-fermented milk did not contain acid-fermented milk.
The sedimentation speed was about 1/2 of that of the miso soup. This indicates that the addition of acid-fermented milk improves the dispersibility stability.

[0036]

As described above, according to the present invention,
By adding soy milk to the miso soup, it is possible to obtain a very delicious miso soup in which the tofu flavor is evenly distributed throughout the miso soup. Further, by containing the acid-fermented milk, heat stability and dispersion stability are improved, the flavor is maintained well even after heat sterilization, and precipitation and the like hardly occur even after a lapse of time after production. Thus, for example, filling containers,
By sealing and heat-sterilizing the product, anyone can easily eat it anywhere, suitable for sale in vending machines, etc., or for sale at station stores, convenience stores, lunch boxes, etc. A miso soup containing soy milk that can be prepared can be provided.

Claims (4)

[Claims] 1. Miso soup containing soy milk, characterized by containing miso, soy milk and acid-fermented milk. 2. The soymilk-containing miso soup according to claim 1, further comprising at least one selected from ingredients, seasonings, and thickeners in addition to the raw materials. 3. The miso soup with soy milk according to claim 2, wherein the miso and the ingredients are pulverized. 4. The soymilk-containing miso soup according to any one of claims 1 to 3, wherein the miso soup is filled in a container, sealed, and heat-sterilized before or after filling.