JPS5832582B2 - Miso soup retort food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a retort pouch food of miso soup by subjecting it to high temperature heat sterilization treatment.

Conventionally, various retort pouch food products for miso soup have been studied, but it has been considered impossible to produce completely cooked miso soup due to the strong retort odor, burnt odor, and bitter taste.

Currently being manufactured, only the ingredients are filled into a retort pouch, and when drinking, the miso is dissolved in hot water and the ingredients from the retort pouch are mixed.

This method does not fully function as a retort pouch food because the miso must be melted and the ingredients added, making the cooking time long and labor-intensive.

Also, in terms of taste, the amount of salt varies depending on the amount of hot water, making it inconsistent.

Pork soup, carp soup, kenchin soup, etc. cannot be rich in flavor because the miso flavor does not penetrate into the ingredients.

In the above method, the miso must be packaged in a sachet in addition to the tuna prize and the food, which is a heavy financial burden.

The inventors have found that the above-mentioned drawbacks can be avoided by the following manufacturing method.

That is, the ingredients are pretreated using animal and vegetable fats and oils, and a miso soup containing 20 weight of the ingredients relative to the total amount of miso soup is made, and this is filled into retort pouches or each is filled separately and heat sterilized. This is a manufacturing method for making miso soup into a retort pouch food.

The miso soup to be filled may be a finished product or a semi-finished product.

In the case of semi-finished products, they can be cooked at the same time as heat sterilization.

By pre-treating the ingredients with animal and vegetable oils and fats, an oil film is formed on the surface of the ingredients, which prevents the ingredients from crumbling in the retort pouch or becoming like a miso soup.

Changes in the soup due to crumbling of the ingredients can also be prevented.

By increasing the amount of ingredients to the total amount of miso soup by 20% by weight, the burnt odor, bitterness, etc. caused by heating changes in miso during high-temperature heat sterilization treatment can no longer be felt due to the flavor of the ingredients.

Suitable animal and vegetable oils include, for example, lard, sesame oil, and salad oil.

The present invention enables retort pouch food products such as miso soup, and is particularly suitable for foods that require long simmering times, such as pork soup, kenchin soup, and carp soup.

In the case of carp kogu, the carp itself contains a large amount of fat, so pretreatment with fats and oils may not be necessary.

As described above, according to the present invention, it is possible to produce miso soup in a retort pouch, which was previously impossible, and it is also possible to easily enjoy soups that require a long time to prepare.

The production and comparative examples of miso soup retort pouch foods according to the present invention are shown below.

However, the present invention is not limited to the following examples.

Miso soup as shown in Table 1 was prepared, filled into retort pouches, and sterilized at 120°C for 25 minutes.

The miso soup retort pouch foods of Examples A to D were kept at room temperature for 0 to 60 days, and sensory evaluation was conducted by 25 panelists every 15 days. As a result, average values as shown in Table 2 above were obtained.

A significance test was conducted based on Table 2.

As is clear from Tables 1, 2.3 and 4 above, products with more ingredients are better in taste, and products pretreated with fats and oils have better storage stability.

The method of significance test will be explained below.

For Samples A and B, the evaluation results by 25 panel members are used as 25 pairs of data, and a significance test is calculated by calculating the difference between the two pairs of data.

(1) Establish a null hypothesis Ho2μA-μB=O No significant difference 2) Create an alternative hypothesis Hl: μA-μB>0 Significant difference (3) Di to find the difference between paired data = Ai - Bi (4) Calculate the average of d = Σd i / n (5) Calculate the variation δe of d "Quality Control Handbook JP 176 Statistical Method Testing of Average Value, Quality Control Handbook Editorial Committee Cotton, Japanese Standards See Association Publishing.

Claims (1)

[Claims] 1. A method for producing a retort pouch food of miso soup by filling a retort pouch with miso soup containing ingredients pretreated with animal and vegetable oils and fats in an amount of 20% or more by weight based on the total amount of miso soup, and then sterilizing the miso soup by high temperature heating using a conventional method.