JPS5851856A - Corn potage soup for hot-vending machine - Google Patents

Abstract

PURPOSE:To prepare corn potage soup suitable for treating with a hot-vending machine, by mixing frozen corn, milk components, starch, and oils or fats at specific ratios, and adjusting the viscosity of the mixture at a specific level. CONSTITUTION:A raw material containing 10-30(wt)% frozen corn, 4-10% milk component having fat content of 15-27%, 1.0-2.5% starch containing a stabilizer), and 0.8-2.0% oils or fats, is thrown into deionized water, stirred and mixed with a homomixer, homogenized with a homogenizer, and heated at 85-88 deg.C. The mixture is charged in a container, and sterilized in a retort to obtain corn potage soup for hot-vending machine and having a viscosity of 50-560cp (measured at 60rpm and 55 deg.C with B-type rotary viscometer using the No.2 rotor).

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides an automatic vending machine that stores prizes at high temperatures for long periods of time.
The present invention relates to a corn potage soup suitable for heating and selling by ILC (hereinafter the term "hot vendor" commonly used in the related industry will be used).

In recent years, there has been an increase in the number of cases in which various canned foods are heated and sold in hot vendors, and canned corn potage soup is also one of the foods suitable for heating and selling in hot vendors.

When corn potage soup is heated and sold using a hot pendant, problems arise such as browning and agglomeration of the soup contents and syneresis, in which water and solids separate. Storing Corn Potage Soup in a Hot Bender°
The temperature varies depending on the model, but the temperature is around 55°C. It has been found that when cans are stored at this temperature in a hot bender for several weeks, aggregation and syneresis of the soup contents, especially corn and milk components, occur, and syneresis in particular changes markedly over time (2).

To prevent agglomeration and syneresis of such soup contents,
It is possible to make the soup highly viscous by increasing the ratio of starch components in the soup or cooling a relatively large amount of thickener.

However, apart from serving it as a corn potage soup meal, when consumers purchase it from a hot vendor, they are eating it as a type of hot drink, similar to pot coffee or hot milk, so the soup tends to be viscous. It is not good to chop it to give it a mushy texture.

Also, if canned corn potage soup is stored in a hot bender for a long time, the spores of heat-resistant bacteria such as Tomoflat Sour Cocoon that remain in the canned food will germinate and proliferate, causing a change in the number of soupy stripes.

In order to kill these heat-resistant bacterial spores, a heat sterilization process that is higher and longer than that used for normal heat sterilization of canned foods is required, but if the viscosity of the soup is high, the sterilization time will be longer. As a result, the physical and chemical characteristics of the soup may change and the flavor of the soup may be impaired.

Therefore, one object of the present invention is to solve the unique problems that occur when selling corn potage soup while heating it using a hot vendor. In order to solve the above problems, 1. As a result of extensive testing and research, the present inventor used a specific corn as the soup ingredient corn, limited the main compositional components of the soup to a specific composition ratio, and further determined the viscosity of the soup. By keeping the soup within this range, the soup contents will not cause agglomeration or syneresis even if stored in a hot bender for a long time, and will have an excellent color tone. We succeeded in developing a corn potage soup for hot vendors that prevents boiling and has a smooth texture that makes it suitable as a hot drink.

The gist of the present invention is as described in the claims, but the gist of the invention described in claim 1 is as follows: □ Using frozen corn as the soup raw material corn, and converting the soup composition after soup preparation into corn soup. ~30%, fat content 15
Milk components 4q6 to 10, which are part 27, starches (including stabilizers) 1.0% to 2.5%, fats and oils 0.8% to 2.0
and reduce the viscosity of the soup to 50 a pm 560 c
p (B type rotational viscometer rotor/K 2.60 r pm
+ measurement temperature of 55° C.), the above objective is achieved.

-2. The gist of the invention described in claim 2 is that frozen corn is used as a soup raw material, the soup composition after soup adjustment is 10% corn to 30%, and the fat content is 15% to 10%.
27, milk components 4 to 10, starches (including thickeners) 1.0% to 2.5, fats and oils 0.8 to 2.0%, binding, and sucrose fatty acid ester Add 0.01% to 0.3% to adjust the viscosity of the soup to 50op to 560ep (B-type rotational viscometer rotor black 2.60 rpm, measurement temperature 55°C
), the above purpose is achieved.

Next, prior to describing embodiments, a general explanation will be given of the configuration of the present invention. In addition, in the following explanation, all component acid values are expressed in terms of weight.

As raw material corn for the corn potage soup according to the present invention, frozen corn obtained by blanching raw corn, crushing it, straining it, and freezing it is used. As a result of experiments, it was found that frozen corn shows less change over time at 55° C. than canned corn, and is suitable as #t for corn potage soup for hot vendors.

The amount of zelkova in the soup is 0% to 30%,
Preferably it is between 15 and 25. The amount of corn is 30q
If it exceeds 6, the corn flavor will be too strong and it will tend to lack flavor as a drink, and if it is less than 10, the corn flavor will be too low and the characteristics of a corn soup will be weakened. As a raw material for frozen corn, corn of Golden Bantam species such as Goalten Chewy and Goalten Cross Pantum is suitable.

Milk is an essential component for giving potage soup its flavor and nutritional content. However, as a result of experiments, for reasons unknown, milk powder (full-fat milk powder) with a fat content of 15 to 2'7" It was found that when the soup contains powdered skim milk, the soup has a better constant color tone than when it contains skim milk powder. If the amount of milk components exceeds 10 parts, the hot drink will have a strong taste, and if it is less than 4 parts, the taste will be too bland and not suitable.

Before adding starches (including stabilizers), the viscosity of the soup increases by 4!1, but the wrinkles increase by 2.5%.
If the viscosity exceeds 1.0%, the soup will become too viscous and will not be suitable as a hot drink, and the heat sterilization time will have to be extended (and the taste of the soup will be spoiled. If it is less than that, it will not be possible to sufficiently prevent aggregation and syneresis of the soup contents during hot storage.

As a result of experiments, it has been found that when the fat and oil component is used in combination with the above-mentioned milk components and starches, it exhibits a considerable effect in preventing agglomeration and syneresis of the soup contents in a pot bender.

As the name suggests, agglomeration is caused by the agglomeration of dispersed components to form large agglomerates, and when this is severe, the dispersion medium and solids separate vertically, causing separation phenomenon. However, it is clear from microscopic observation that this curdling phenomenon is mainly caused by heat sterilization using a retort. In other words, before heat treatment, the dispersed component is 5~
While the particles are stable in suspension with a particle size of about 10 μmm, in the soup that has agglomerated after heat treatment, the dispersed components have a particle size of 80 to 8 μm.
It was 0.004m.

The present inventor discovered that if the appropriate bone fats and oils were dispersed in the soup, no aggregation occurred even after heat treatment, but when the soup that did not cause aggregation was examined under a microscope, it was found that the dispersed components were found to have a grain size of μm. The results are as follows, and as a result of oil staining,
It was found that the dispersed particles contained a considerable amount of oil and fat.

11, Shi-1
From this, when oils and fats are dispersed and mixed, their very existence causes an interaction in which a part of the oils and fats adheres to the surface of other dispersed solids or mixes inside them, and the dispersion during heat sterilization is affected. It is expected that aggregation due to association of particles will be prevented. It is also considered that when fats and oils adhere to and mix with the dispersed components, they have the effect of secondarily lowering the apparent density of the particles.

However, if the amount of fat added is excessive, the effect of reducing the apparent density due to adhesion will be large among the above effects (too much, and this may cause a syneresis phenomenon in which the dispersion medium liquid is on the bottom and the dispersed solids are on the top). The chopsticks were found.

In addition, from the standpoint of taste, there is an appropriate amount of fat and oil to be added; if it is too large, the oil will overwhelm the taste, resulting in a harsh taste, and if it is too low, the taste will be monotonous and lacking in γC flavor.

From these facts, it was predicted that the oil 1 shield content would be limited to a certain range. As a result of various tests, it was found that in the case of the present corn soup, an additional amount of 0.8 to 2.0% is suitable in addition to the oil-containing liquid in the milk component.

If the amount of the W component exceeds 2.0 parts, the above-mentioned syneresis phenomenon will occur, and it will give a greasy texture, making it unsuitable as a hot drink. I can't contain enough.

It is clear from its properties that the effects of the above-mentioned fats and oils are greatly increased by the combined use of emulsifiers (for example, sucrose fatty acid esters).

The lower arm 8 showing the above phenomenon is attached as FIGS. 1 to 6. Figure 1 is a 40x magnification showing the state before heat sterilization in a retort of a corn potage soup containing each component within the composition range of the present invention, except that skim milk powder is used as the milk component and no oil or fat component or sucrose fatty acid ester is added. Figure 2 is a micrograph at the same magnification showing the same soup immediately after heat sterilization (retort sterilization at 121°C for about 60 minutes).
This is a micrograph showing the state of corn potage soup before heat treatment, which has the same composition as the soup shown in FIGS.

Figure 4 shows heat treatment of the same soup (approximately 60 minutes at 121℃)
This is a photo taken immediately after using a microscope. It can be seen from these photographs that almost no aggregation occurs even after heat treatment due to the inclusion of fats and oils. In addition, Figure 5 shows a soup with the same composition as the soup shown in Figure 4 and sucrose fatty acid ester (P-167).
0 (HLB16) This is a microscopic photograph showing the state of one batch of soup to which 0.2% was added before straining and heat treatment, and Figure 6 shows the same soup immediately after heat treatment (retort sterilization at 121°C for about 40 minutes). This is a microscopic photograph.

From the photographs in FIGS. 5 and 6, it can be seen that the addition of sucrose fatty acid ester further prevents #bundling due to heat treatment.

By containing each component of the above composition in the soup and adjusting the viscosity of the soup to 50 cp to 560 cp (B-type rotational viscometer rotor black 2.6 Orpm, 55°C).

The corn potage soup according to the present invention can sufficiently maintain a good 77c color tone without causing aggregation or syneresis of the soup contents even when stored for a long time in a hot bender, but in addition to the above-mentioned components. By adding 0.01 to 0.3 parts of sucrose fatty acid ester, it is possible to suppress the growth of heat-resistant A1 bacteria spores in the soup during storage in a hot vendor. Therefore, the heating time required to sterilize heat-resistant bacteria can be shortened, and a potage soup with good flavor can be obtained without physically or chemically affecting the soup components.

Next, preferred examples of the corn potage soup for hot vendors according to the present invention will be described.

Example 1 Milk component 63.3 mitten powder 15.0 Oil and fat 11.9 Sugar 2.3 Salt 4.9 Seasoning 15F2.1 Spice 0.4 Color 0.1 Powdered soup base consisting of the above proportions 6. 50Kpt,
Golden Jubilee Frozen Corn 8.82 to 9,
47. Deionized water heated to about 50°C. The mixture was poured into osKp, stirred and mixed using a homomixer, and then homogenized using a homogenizer under pressure of 100 p/ctA.

The homogenized mixture was then heated at 85°C to 88°C for 2
001 After filling and sealing cans, steam pressurization heating type stationary type N
Using the box method, retort at 121°C for about 60 minutes (F'o value of about A) to make corn potage soup product 60 minutes.
To? got '. The composition and viscosity of the product soup are as follows.

Corn 14.20 Weight porosity 6.58 Starches 1.56 Fats and oils 1.24 Sugars 0.24 Salt 0.51 Seasonings 0.22 Spices 0.04 Colors 0.01 Water 75.40 Total 100. 00 Viscosity 273 cp (B type rotational viscometer, rotor black 2°6
(0 rpm + measurement temperature 55°C) The manufactured canned soup retained its color and flavor well even after being stored at 55°C for 4 weeks, and no deterioration occurred.

Example 2 Milk ingredients 59.6 weight Starches 15.0 Fats and oils 13.4 Sugars 2.4 Salt 4.9 Taste 2.1 Sucrose fatty acid ester (HLB16) 1.9 Spices 0.6 Colors 0 .1 Powdered soup base consisting of the above ratio of 6.50 Kp and golden cross bantam planted freeze-resistant corn 8.82 to 9
The sample was poured into 47.05Kp of deionized water, stirred, mixed, homogenized, and filled and sealed in the same manner as in Example 1, and then sterilized at 121℃ for about 40℃ using the steam pressurized and heated silent sterilization method.
Retort sterilization was performed for minutes (Fo value approximately 20) to obtain a corn potage soup product of 60 Kp. The composition and viscosity of the product soup are as follows.

Corn 14.20 xi Milk components 6.20 Starches 1.56 Oils and fats 1.39 Sugars, 25 Salt 0.51 Seasonings 0.22 Sucrose fatty acid esters 0.20 Spices 0.06 Colors 0. Ol Water 75.40 Total 100.00 Viscosity 135 ap (B-type rotational viscometer rotor black 2°6
(orpm, measurement temperature 55°C) In each of the above examples, a static sterilization method is used as a sterilization method, but the method is not limited to this, and a rotary retort sterilization method is used.
It could even be a law. In addition, pre-pressure sterilization is performed to fill the soup contents into food cans using a high-temperature short-time sterilization method in which the soup is heated at 130°C to 140°C for 3 seconds to 3 minutes using a heat exchanger.
By performing retort sterilization for 10 to 4 minutes at 121 °C to 121 °C, a soup with excellent layered flavor can be obtained.

As mentioned above, according to the present invention, frozen corn is used as the raw material corn, and by limiting the component ratios of milk components, starches, and fats and oils in the soup composition, and the viscosity of the soup within a specific range, hot No agglomeration or syneresis of the soup contents even when stored for a long time in a bender, and good color VI
4, and prevents spoilage of the soup during hot bender storage with the shortest heat sterilization time, making it possible to obtain a corn potage soup for hot bender with a smooth texture and excellent drinkability.

The following table shows the state of change over time when the corn potage soups of Examples 1 and 2 were stored at 55°C.

[Example 1] Table 1 (15゛) [Example 2] Table 2 Table 1.2 shows the evaluation based on the following four criteria.

Flavor Delicious ○ Slightly delicious △ Slightly unpalatable × Unpalatable ×× Color yl Soaked ○ Slightly crushed △ Slightly inferior × Inferior ×× Aggregation, syneresis Not at all ○ (16) Somewhat Δ Yes × Eye bulges are still visible × × The deterioration rate indicates that 1,000 cans were inspected and 0 cans were deteriorating.

Detection of spoiled cans was done by inspecting the degree of vacuum and pH 1 odor□

[Brief explanation of drawings]

Figure 1 is a micrograph showing oil and fat components and sucrose fatty acid esters, Figure 6 is the soup shown in Figure 5. Applicant: Toyo Seikan Co., Ltd. (19) Figure 1 Figure 2

Claims (1)

[Claims] 1. Frozen corn 10 to 30% in ff1t percentage
, a milk component with a fat content of 15 to 27 Yu, 4 to 10
Excellent, starches (including stabilizers) 1.0% to 2.5%, fats and oils 0.8% to 2.0% Y, 50 (IP to 5
60 cp (B type rotational viscometer rotor 7 threads 2.6 Or
pm, measured temperature: 55° C.) A corn potage soup for hot potage. 2. In terms of weight percentage, the frozen corn is 10 to 30%, the fat content is 15 to 2'7, and the milk component is 4 to 10. Starches (including stabilizers) 1.0q6-2.5%, fats and oils 0
．． 8chi~2.0%, sucrose fatty acid Nisgur skin O1%~, 0
．． 34, 50 ap to 560 op (B-type rotational viscometer rotor 2.6 Orpm at one point, measurement temperature 55°C
) Hot bender (1) characterized by having a dry K of
) Corn potage soup for ^^r.