JPH11290037A - Miso soup beverage and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a miso (bean paste) soup beverage capable of sufficiently tasting the flavor of an ingredient material, good in texture and excellent in dispersion stability. SOLUTION: This miso soup beverage is prepared by adding a seasoning to water, heating and boiling the resultant mixture, preparing a soup stock, adding an ingredient material and, as necessary, a seasoning, a thickener, etc., thereto, further adding a miso to the mixture while dissolving the miso, carrying out a finely pulverizing treatment of the mixture liquid with a homogenizer, etc., so as to provide <=0.15 mm average particle diameter of particles in the mixture liquid and contain >=80% particles having <=0.2 mm particle diameter and >=90% particles having <=0.3 mm particle diameter, homogenizing the mixture liquid and then reheating the prepared homogenate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a miso soup beverage containing finely ground miso and ingredients, and a method for producing the same.

[0002]

2. Description of the Related Art Miso soup, which is one of the traditional soups favored by the Japanese, is generally made by making dashi soup, adding ingredients, and finally dissolving the miso. 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] However, as the number of people living alone has increased due to changes in life, instant miso soup, which can be easily prepared, has come to be widely used. Instant miso soup is, for example, a mixture of miso dried by freeze-drying to a moisture content of 5% or less, a natural seasoning, and a chemical seasoning,
It is made by adding ingredients such as freeze-dried or hot-air dried green onions.

[0004]

However, the instant miso soup has a problem in that the flavor of the miso and the ingredients tends to be significantly deteriorated due to the drying treatment of the miso and the ingredients, and there is a problem that the original flavor of the ingredients can hardly be tasted.

[0005] Further, there is also known a product in which miso soup is sealed in a container such as a can, sterilized, and preserved, and sold in a vending machine or the like. There is a problem that sedimentation or the like easily occurs.

[0006] Accordingly, an object of the present invention is to provide a miso soup beverage having a good taste of ingredients, good texture, and excellent dispersion stability, and a method for producing the same.

[0007]

In order to achieve the above object, a miso soup beverage according to the present invention contains finely ground miso and ingredients, and the average particle size of the finely ground miso and ingredients is as follows. 0.15 mm or less, and 80% or more of particles having a particle size of 0.2 mm or less and 90% or more of particles having a particle size of 0.3 mm or less, based on the total particles of the finely ground miso and ingredients. It is characterized by.

[0008] In the method for producing a miso soup beverage according to the present invention, miso soup is produced from miso and ingredients, and the average particle size of the miso and ingredients in the miso soup is 0.15 mm or less. Particle size 0.2 for total particles of miso and ingredients
The miso soup is finely pulverized so that 80% or more of the particles having a diameter of 0.3 mm or less and 90% or more of the particles having a diameter of 0.3 mm or less.

According to the present invention, miso soup made from miso and ingredients is finely pulverized so that the average particle size of the miso and ingredients is 0.1%.
5 mm or less, and more than 80% of particles having a particle size of 0.2 mm or less, based on the total particles of the finely ground miso and ingredients.
By making the particles of 0.3 mm or less to contain 90% or more, the finely pulverized ingredient material particles and the miso particles are in harmony with each other, with a clear taste, good tongue and throat passing, The sedimentation speed of the particles in the miso soup is also very low, and a miso soup beverage having excellent dispersion stability can be obtained. Further, it is possible to obtain a very delicious miso soup beverage in which the flavor of the ingredients is evenly distributed throughout the miso soup and the flavor of the added ingredients can be sufficiently enjoyed.

[0010]

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, the miso soup means all soups (soups) containing miso, for example, adding a seasoning or the like, but dissolving the miso in the soup, and if necessary, such as vegetables, tofu, oil fried, seaweed, etc. In addition to the ingredients to which the ingredients are added, for example, pork juice to which pork is added is also included as one type. These ingredients are pulverized together with the miso soup and finely divided into a product form such as a drink.

In the present invention, the miso includes white miso,
One or more selected from red miso, combined miso, koji miso and the like can be used freely.

Ingredients include, for example, leek, onion, ginger, spinach, carrot, potato, potato,
Vegetables such as pumpkin, mushrooms such as shiitake, nameko, shimeji, seaweed such as seaweed, seafood such as crab and shrimp, meat such as pork and chicken, processed food such as tofu, fried, konjac, and kamaboko. Various things can be used. In addition, as the above vegetables, besides raw vegetables, dried products dried by means such as freeze-drying can also be used. These ingredients are 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.

In carrying out the present invention, it is preferable to add a seasoning and / or a thickener in addition to the above-mentioned raw materials in order to obtain a variety of better miso soups.

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

Examples of the thickener include processed starches such as pregelatinized starch and crosslinked starch, locust bean gum, guar gum, and the like.
Thickening polysaccharides such as carrageenan can be used.

Meanwhile, regarding the quality of miso soup, “Science of Deliciousness; Science of Improving Taste” (written by Tomomi Kono, Asaiya Shuppan, p30, 1994) states that miso particles have a great influence on the taste of miso. This is due to the texture, and it is described that the texture of the miso particles has an effect of 60% or more on the quality of the miso soup, and further, the miso particles in the miso soup are too large. It is described that it is rough and tasteless, and that it is not preferable even if it is too fine.

However, the present inventor discovered that when the miso and the ingredients in the miso soup were finely pulverized using a homogenizer, a refreshing throaty drink was obtained without producing a feeling of stickiness.

That is, in the present invention, miso soup is prepared using a raw material containing miso and ingredients, and the miso soup is finely pulverized by a pulverizer such as a homogenizer, so that the average particle size of the miso and ingredients is 0.15 mm. Hereinafter, a beverage containing 80% or more of particles having a particle size of 0.2 mm and 90% or more of particles having a particle size of 0.3 mm or less based on the total particles of the pulverized miso and the ingredients.

The thus obtained miso soup beverage is refreshing in spite of its strong taste, has good tongue and throat, and has a sufficient flavor of the ingredients. In addition, when the average particle size of the miso and the ingredients exceeds 0.15 mm and the particle size distribution is more coarse than the above, there is a sense of incongruity when included in the mouth, and the tongue and throat passing are worse. Not preferred.

The geometric mean particle size and the particle size distribution of the particles in the miso soup beverage can be measured by a method such as microscopic observation (including use of a photograph) or a filtration method using a standard sieve.

In the present invention, the mixing ratio of the miso and the ingredients in the miso soup is not particularly limited, but is preferably 5 to 15% by weight of the miso and 5 to 50% by weight of the ingredients. When each compounding ratio is out of the above range,
It may not be desirable because the balance of taste is lost.

In a preferred embodiment of the present invention, as a container to be 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.

Next, the miso soup beverage of the present invention can be produced, for example, by the following method. First,
Add seasoning to water, heat and boil to make broth. After adding ingredients and, if necessary, seasonings, thickeners, etc., the miso is further added while melting. This mixed solution is finely pulverized and homogenized by a homogenizer or the like so that the particles in the mixed solution fall within the above-mentioned average particle size and particle size distribution, and then re-heated to produce miso soup. Note that the order of addition of each material or the timing of fine pulverization or heat treatment can be appropriately changed depending on the properties of the material. For example, when seasonings or ingredients such as kelp, dried and dried bonito are used, they may be removed by filtration at the stage of stocking or after making miso soup.

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 under aseptic conditions 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 deaerate the container when filling the miso soup.
After filling the miso soup, an inert gas such as nitrogen may be filled.

As described above, by filling the miso soup beverage of the present invention into a container, anyone can easily eat it anywhere, sell it in a vending machine or the like, sell it at a station stall, or at a convenience store. It can be sold in stores, lunch boxes, and the like.

[0026]

The present invention will be described below with reference to examples. In the description of the following examples, “parts” means “parts by weight”.
Means

Example 1, Comparative Examples 1 and 2, 300 parts of soup stock, 30 parts of miso, 70 parts of tofu, nameko 25
And 5 parts of the scallions were added and heated, then finely pulverized with a homogenizer, and two kinds of miso soup beverages having different particle sizes were produced by changing the processing conditions of the homogenizer. The particle sizes of the two types of miso soup beverages are as follows.

The average particle size is 0.1 mm.
The following is a 95% miso soup beverage. (Example 1) The average particle diameter is 0.2 mm, and 50% is 0.2 mm or less and 70% is 0.3 mm or less with respect to the total particles.
Miso soup drink. (Comparative Example 1)

[0029] Comparative Example 2 was a normal miso soup in which the above-mentioned raw material miso and ingredients were not pulverized.

Test Example 1 The miso soup drinks of Example 1 and Comparative Examples 1 and 2 were tasted by a trained seven panelists and subjected to a sensory test. Comparative Example 1
Had a rough feeling, and Comparative Example 2 was evaluated as having an inferior flavor of the ingredients in the juice portion other than the ingredients as compared with Example 1 and Comparative Example 1.

Example 2, Comparative Example 3 400 parts of soup stock, 30 parts of miso, and cut pieces of turnip 100
Parts, 50 parts of stalked turnip stem, 10 pieces of fried sliced fried
And 0.4 parts of sodium glutamate were added and heated, and then finely pulverized with a homogenizer, and by changing the processing conditions of the homogenizer, two types of miso soup beverages having different particle sizes were produced. The particle sizes of the two types of miso soup beverages are as follows.

The average particle size is 0.12 mm.
The following is a 99% miso soup beverage. (Example 2) The average particle diameter is 0.25 mm, and 65% is 0.2 mm or less and 75% is 0.3 mm or less based on the total particles.
Miso soup drink. (Comparative Example 3)

Test Example 2 The miso soup drinks of Example 2 and Comparative Example 3 were tasted by a trained seven panelists and subjected to a sensory test. As a result, the mouthfeel of Example 2 was higher than that of Comparative Example 3. It was rated well, fresh and very delicious.

Test Example 3 The miso soup drink of Example 1 and Comparative Example 1 was subjected to a sedimentation rate test over time using a measuring cylinder, and as a result, the particle size (average particle size and particle size distribution) was within the range of the present invention. The miso soup beverage of Example 1 had a sedimentation rate about 0.8 times that of the miso soup beverage of Comparative Example 1 having a particle size outside the range of the present invention.

The miso soup beverage obtained in Example 2 and Comparative Example 3 was similarly subjected to a sedimentation rate test with time. As a result, the miso soup beverage of Example 2 having a particle size within the range of the present invention was found to have a particle size of The sedimentation speed was about 0.8 times that of the miso soup beverage of Comparative Example 3 which was out of the range of the present invention.

From these results, it can be seen that those having an average particle size and particle size distribution of the particles in the miso soup within the range of the present invention are very delicious and have excellent dispersibility stability.

[0037]

As described above, according to the present invention,
It is possible to obtain a miso soup beverage having a clear taste, good tongue and throat, excellent dispersion stability, and hardly causing a precipitate even after a long time from the production. Further, it is possible to obtain a very delicious miso soup beverage in which the flavor of the ingredients is evenly distributed throughout the miso soup and the flavor of the added ingredients can be sufficiently enjoyed.

Claims (4)

[Claims] Claims: 1. The finely ground miso and ingredients are contained, wherein the finely ground miso and ingredients have an average particle size of 0.15 mm or less, and the finely ground miso and ingredients are contained. 80% or more of particles having a particle size of 0.2 mm or less,
A miso soup beverage containing 90% or more of particles of 3 mm or less. 2. The miso soup beverage according to claim 1, further comprising a seasoning and / or a thickener in addition to the raw materials. 3. The miso soup beverage according to claim 1, wherein the miso soup beverage is filled and sealed in a container and sterilized by heating before or after filling. 4. A miso soup is prepared using the miso and the ingredients as raw materials, and the average particle size of the miso and the ingredients in the miso soup is 0.1%.
5 mm or less, and the total particles of the miso and ingredients,
A method for producing a miso soup beverage, wherein the miso soup is finely pulverized so that 80% or more of particles having a particle size of 0.2 mm or less and 90% or more of particles having a particle size of 0.3 mm or less.