JPS58190379A - Instant soup and its preparation - Google Patents

Abstract

PURPOSE:To delay slightly the dissolution of especially salt in soup and to restore to a raw state quickly ingredients such as dried Wakame seaweed, etc. during the period of the dissolution, by covering the surface of each particle of crystalline raw materials in soup raw materials with other powdery raw materials. CONSTITUTION:A small amount of water or a solution of dextrin, etc. is added to the crystalline raw materials 1 consisting of salt, chemical seasoning, sucrose, etc. in soup raw materials, so that the surfaces of the raw materials become wet. The remaining raw materials 2 are made into powder, added to them, blended with them, so that the surface of each particle of the crystalline raw materials 1 is coated with the raw materials other than the crystalline raw materials 2, and dried to give the granular soup 6, which is blended with the ingredients 7 such as dried Wakame seaweed. Namely, in this instant soup, the crystalline raw materials such as salt, the chemical seasoning, etc. exerting the most influence on the osmotic pressure of the soup are covered with the powdery raw materials such as an extract, a seasoning, etc. other than them, so that the dissolution of especially salt in the soup is slightly delayed, and the ingredients such as dried Wakame seaweed are quickly restored to its raw state during the period of the dissolution.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an instant soup and a method for producing the same.

Usually, the solid soups used in instant soups include salt, various l! There are those made by mixing ingredients such as ll-touge ingredients and extracts into powder, and books made by granulating this with a granulator. These solid soups have little variation in taste and dissolve easily, so they are easy to use for ordinary instant soups, but if you use dried wakame as a soup ingredient, the soup will have a high S degree if the solid soup dissolves quickly. However, due to its osmotic pressure, wakame seaweed is particularly difficult to absorb moisture, so it has the disadvantage that it is difficult to return to a hollow state similar to raw wakame, which has a clean and textured texture.

Conventionally, solid soups have been prepared in the form of powders, granules, or mixed or molded into plates, but these have the disadvantage of being difficult to use for thickened instant soups that are difficult to dissolve.

This invention was previously provided! ! It is an object of the present invention to provide a new instant soup and a method for producing the same, which eliminates the above-mentioned drawbacks of the soup.

Therefore, in the instant soup according to this invention, crystalline raw materials such as salt, chemical flavorings, sugars, etc., and other extracts have the most influence on the v'b% of the soup.

The soup is wrapped in powdered raw materials such as seasonings, thereby delaying the dissolution of salt in the soup a little bit, and during that time, ingredients such as dried wakame quickly return to their raw state.

Hereinafter, this invention will be explained in detail with reference to all the accompanying drawings.

First, let me explain a funny example of this invention.

1st. - Among the raw materials that make up the solid cup shown in Figure 2,
First, dissolve a binder such as water and hadextrin in just 1 liter of common salt, add a small amount of the solution (approximately J to t% of the common salt), and mix uniformly. At this time, the amount of water or a solution such as dextrin added to the salt 1 must be such that it is not too large so as to wet the surface of the salt 1.

Next, what about seasonings and extracts other than salt among the soup ingredients? The powdered and mixed mixture is coated by coating it on 9 liters of common salt. Dry at a low humidity of 7C while stirring lightly.Then, the 5 cases of large particle size are those that are lumpy and do not adhere to the salt, and are powders such as seasonings and extracts. The solid soup obtained in this way is shown in Fig. 1, and in the case of Fig. 1, powder raw materials other than salt are coded around one salt particle l. !, In the example shown in Figure 2, a plurality of salt particles L are used as cores, and powder raw materials other than salt are coated around them.

W, Figure 3 Kt-J Nine examples are shown using crystalline raw materials other than common salt as four nuclei, and in this case also produced by substantially the same method as the second son's method described above, ie, common salt l.

Powdered raw materials other than these raw materials around Chemical Seasoning J and Sugar V! is coated.

In this case, of course, each particle of crystalline raw materials such as salt, chemical seasonings, and sugars may be coated with powdered raw materials other than these raw materials.

Another embodiment of the present invention is shown in FIG. After coating with the raw material and drying to an appropriate level of moisture, it is pressed into a certain shape (for example, a plate shape) using a desired mold.

Granular soup tr obtained as shown in Figures 1 to 3
Immediate soup made by mixing ingredients 7 such as dried wakanu in a separate dose is shown in Figure Th17j.

The granular soup obtained in this way has an irregular shape because it is not made by the ij granulator, but #'! Since the granules are of a constant size, there is little variation in taste due to 1-magnitude error or classification, and 2) The osmotic pressure of the soup. It is coded in a container [even if you put it in hot water and pour it in, the liquid will not come out immediately.

The electricity and osmotic pressure of the soup is low, and during that time, water changes and is absorbed by JL, such as dried wagame, and it quickly returns to its raw state.

In addition, in terms of manufacturing, the amount of highly sticky components such as extracts in component piece 1!1 of this same shape 7-p increases.

Granulation with a granulator becomes difficult, but this wise method is a must for such a granulator! Huge.

It is easy to manufacture.

In addition, when a solid soup with a certain shape as shown in Fig. ψ is used as a solid soup, 41. When poured into a hot water bath, the shaped soup absorbs water [, and first loses its shape, then slowly dissolves as in the case of the granular soup described above, making it very easy for ingredients such as wakame to recover.Moreover, in this case, the granular This will prevent the soup from dispersing.

In the hot water, the black-rimmed dried wakame absorbs all of its water [7], and you can clearly see how it turns into a bright green raw wakame, making it more enjoyable to eat.

In the above explanation, dried wakame was mentioned as an ingredient to be mixed into the solid soup, but of course other dried seaweeds and vegetables can also be used.

Table 11 shows the test results of the solid soup according to the present invention.

[Brief explanation of drawings]

Fig. 1-1 is a schematic sectional view showing various tank bottoms of granular soup made according to the present invention, and Fig. 1-1 is a perspective view showing a solid soup tube formed into a certain shape. ! FIG. 1 is a schematic diagram showing an instant soup according to the present invention. In the figure, l...salt, -2...powdered soup ingredients other than salt, J...chemical seasonings, dream...saccharides,!・・・
- Powdered raw material, t... Granular soup, 7... Ingredients. Horse Figure 1 Figure 2 Horse Figure 3 Atsushi 4 Figure City 5 Procedural Amendment (Method) % Formula % 1. Indication of the case 1982 Patent Application No. 71482 2. Name of the invention Instant soup 2 and its manufacturing method 3 , Relationship with the case of the person making the amendment Patent Applicant Address: 6, 1698 Yoneminato, Iyo City, Ehime Prefecture Name: Yafuki Co., Ltd. 4, Agent: 105 Address: Bussan Building Annex, 1-1-15 Nishi-Shinbashi, Minato-ku, Tokyo Telephone: (591) ) 0261 drawing surface

Claims (1)

[Scope of Claims] 1. An instant soup characterized in that the surface of each particle of a crystalline raw material among the soup raw materials is coated with a powdery raw material other than the granules, and an ingredient such as dried wakame is mixed therein. . An instant soup product characterized by being made by coating the surface of each particle of the crystalline raw material with other powdered raw materials and molding nine grains into a certain shape, with ingredients such as dried wakame mixed therein. soup. The instant soup according to claim 1, wherein the crystalline raw material is salt. Hiroshi The instant soup according to claim 1 or 12, wherein the crystalline raw material is a mixture of salt, chemical seasonings, sugars, etc. Add a small amount of water or a solution such as dextrin to the crystalline soup raw materials to wet the surface, add the remaining raw materials in powder form and mix, and separate each particle of the crystalline raw material! I! 1lfi is coated with raw materials other than crystalline raw materials and dried to form granules. A method for producing instant soup characterized by mixing dried wakame seaweed with A. Melon Add a small amount of water or a solution such as dextrin to the crystalline soup raw materials to wet the surface, add all the remaining raw materials in powder form and mix, and make the surface of each particle of the crystalline raw material crystallized. After coating it with raw materials other than water and drying it, put it in a T-type and lightly press-mold it to a certain shape, and then mix the dried wakame ingredients into it!
A unique method for producing instant soup. 7. The manufacturing method according to claim 5 or 3, wherein the crystalline raw material is salt. 1. The manufacturing method according to claim 5 or 2, wherein the crystalline raw material is a mixture of common salt, chemical seasonings %S, etc.