JPS5894356A - Corn potage soup for hot vendor - Google Patents

Abstract

PURPOSE:To prevent the degradation and syneresis of corn potage soup during the storage in a hot vendor only by the short time thermal sterilization, and to obtain a soup having refreshing feeling to the palate, by adjusting the composition of main components to specific ratios, and the viscosity to a specific low level. CONSTITUTION:The objective corn potage soup for hot vendor contains (A) 1.0-4.0(wt)% corn as dry solid, (B) 1.0-4.0% milk component having a fat content of 15-27%, (C) 0.5-2.0% starch (containing stabilizer), and (D) 0.8- 3.0% oil or fat, and has a viscosity of 30-400cp (measured at 55 deg.C with a B- type rotary viscometer using the No.2 rotor at 60rpm). The canned corn potage soup prepared by conventional process is liable to degradation, and it is necessary to carry out the thermal sterilization at a higher temperature for a longer time than those necessary in other canned foods because of the need to exterminate the heat-resistant spore of bacteria. On the contrary, the soup having the above composition and viscosity can be sterilized by the minimum heating time and stored in a hot vendor for a long period without syneresis of the content, and is especially suitable as a refreshing hot drink.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to corn potage soup, and in particular to a vending machine (hereinafter referred to as a "hot vendor" commonly used in the related industry) that can preserve food at high temperatures for a long time. This invention relates to corn potage soup in cans and other sealed containers suitable for heating and selling.

In recent years, there has been an increase in the number of cases in which various canned foods and other dinner items in sealed containers are sold hot in hot vendors, and corn potage soup is also one of the foods suitable for hot selling in hot vendors. When corn potage soup in food cans or other sealed containers is heated and sold using a hot vendor, the following problems occur.

If canned corn gitash soup is stored in a hot bender for a long time, the spores of heat-resistant bacteria such as flat sour soda remaining in the canned food will germinate and proliferate, causing the soup to spoil and spoil. Conventional methods used for heat sterilization of canned foods require high temperatures and long heat sterilization times to kill bacterial spores, but if the viscosity of the soup is high, the sterilization time will be even longer. As a result, the physical and chemical properties of the components making up the soup may change, and the natural color and taste of the components of the soup may be impaired.

In addition, when consumers purchase corn potage soup from a hot vendor, it is intended to be eaten as a type of hot drink, so it should have a lower viscosity than when served as a regular meal, giving it a smooth texture. is desirable.

For the above reasons, it is desirable that corn potage soup for hot vendors has a lower viscosity than corn potage soup for regular meals.
On the other hand, if the viscosity of a dispersed emulsion food such as corn potage soup is lowered, there is a problem in that a syneresis phenomenon in which the water content and solid content of the soup are likely to separate occurs easily. In particular, when corn potage soup is stored in a hot bender at 55° C. for several weeks, syneresis of the soup contents, particularly corn and milk components, occurs, and the syneresis tends to increase over time. Therefore, the requirement to keep the viscosity of the soup low and the requirement to prevent syneresis of the soup contents are contradictory, and the question is how to reconcile these two contradictory requirements to provide a soup that is highly suitable as a hot drink. This is an important issue when selling corn potage soup heated at hot vendors.

Therefore, an object of the present invention is to solve the above-mentioned problems that occur when corn potage soup is heated and sold using a hot vendor. In order to solve the above problems, the inventor of the present invention has conducted numerous tests and researches, and found that by limiting the main composition of the soup to a specific composition ratio and keeping the viscosity of the soup within a specific low viscosity range, The heat sterilization time prevents deterioration of the suit during storage in a hot bender, and even when stored in a hot bender for a long time, syneresis of the soup contents does not occur, and the soup has an excellent color tone and a smooth texture. We have succeeded in developing a hot corn potage soup that is highly suitable as a drink.

The gist of the present invention is as described in the claims, but the gist of the invention as described in claim 1 is that the soup composition after soup adjustment is made up of corn 1.0 -
~ton, a milk component with a fat content of 15-27-1.0-4. Less than 〇-, starch lI (including stabilizer) 0
．． The viscosity of the soup is 3 ocp to 400 cp (B-type rotational viscometer rotor bending 2.60 rpm.

The above objective is achieved by setting the measurement temperature to 55°C.

The gist of the invention described in claim 2 is that the soup composition after soup adjustment is 1.0 corn as a dry solid content.
-~4. OS, milk component with a fat content of 15-27 moss 1.0-4. less than O4, starch gI (including stabilizer) 0.5 to 2.0 inches, oil and fat 0.8 to 3. 〇-, and sucrose fatty acid ester o, o is~03-
to adjust the viscosity of the soup from 30 cp to 400 cp (
B-type rotational viscometer rotor 42.60 rpm, measurement temperature 5
5°C) to achieve the above purpose.

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

As raw material corn for the corn potage soup according to the present invention, any of frozen corn, canned corn, powdered corn, and chemically modified corn can be used. The amount of corn in the soup is 1.096-4.0% as dry solids,
Preferably it is 1.516-3.0-. The amount of corn is 4. If it exceeds OS, the corn flavor will be too strong and it will not be suitable as a drink.
If it is less than that, the corn flavor will be too little and the characteristics of corn soup will be weakened, which is not preferable.

Milk ingredients are essential ingredients to provide flavor and nutrients to potage suits, but the amount of milk ingredients is 4.
．． If it exceeds the OS, agglomeration tends to occur during heat sterilization, and to prevent this, it is necessary to increase the viscosity by increasing the starch content ratio, and the low viscosity that is the purpose of the present invention. It becomes difficult to maintain change. Also, the amount of milk components is 1.
If it is less than OS, the flavor of corn potage soup cannot be obtained. Additionally, as a result of experiments, for reasons unknown, soups containing powdered milk (including whole milk powder) with a fat content of 15 to 27 grams were superior to those containing skim milk powder. It was found that it had a certain color tone.

The content of starches (including stabilizers) has a large effect on the viscosity of the soup. If it exceeds 0-, the viscosity of the soup will be too strong and it will lose its suitability as a hot drink, and the heat sterilization time will have to be extended, which will impair the taste of the soup. Also, the amount is 0.
If it is less than 5, it is not possible to sufficiently prevent agglomeration and syneresis of the soup contents during storage in the hot pender. As a result of the experiment, O,
When a relatively large amount of oil and fat of S* ~ 3.0- is used in combination with the above amounts of milk ingredients and starches, it exhibits a remarkable effect in preventing syneresis of the soup contents in a hot bender. It turned out that.

One of the reasons why fats and oils have the effect of preventing syneresis of the soup contents is that when fats and oils adhere to the particles of the dispersed ingredients in the soup, they reduce the apparent density of the particles and prevent the particles from settling. It is possible that Furthermore, during heat sterilization using a retort, the dispersed component particles in the soup aggregate to form large clumps, and as a result, the dispersion medium and solids separate vertically, causing a syneresis phenomenon. It has been discovered that when an appropriate amount of fats and oils are dispersed in the soup, no agglomeration occurs on the heat-treated edges. When we observed the soup that did not cause this agglomeration under a microscope, we found that the dispersed components had a particle size of 3.
The particle size was 0μ or less, and as a result of oil staining, it was found that the dispersed particles contained a small amount of oil and fat. From this, when oils and fats are dispersed and mixed, their existence itself causes an interaction in which a part of the oils and fats adheres to the surface of other dispersed solids or mixes inside them, causing the dispersed particles during heat sterilization to occur. It is thought that this prevents aggregation due to association between the two.

However, if the amount of oil added is excessive, the apparent density reduction effect due to adhesion becomes too large during the above effects, and it is often seen that a syneresis phenomenon occurs in which the dispersion medium liquid is at the bottom and the dispersed solids are at the top. Ta. Also, in terms of taste, if there are too many oil and fat components, the oil will outweigh the flavor and the taste will be dull, while if it is too thin, the taste will be monotonous and lack flavor. As a result of various tests, in the case of the corn soup of the present invention, the content of oil and fat components is K 0.8 to 3 in addition to the oil and fat content in the milk component.
．． It was found that 0- is appropriate.

The above-mentioned effects of solid fats and oils can be further increased by using an emulsifier (for example, sucrose fatty acid ester).

The corn potage soup according to the present invention is hot by containing each component of the above composition in the soup and by adjusting the viscosity of the soup to 30 cp to 400 cp (B-type rotational viscometer rotor 42% 60 rpm, 55°C). The effect of maintaining a good color tone without causing syneresis or aggregation of the soup contents even when stored for a long time in a vendor can be sufficiently achieved, but in addition to the above components, sucrose fatty acid esters of 0.01 to 03-Addition of K can suppress the growth of heat-resistant bacteria in the soup during storage in the hot bender.

Therefore, the heating time for sterilizing 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 42.9 Weight - Starch 209 Oil Fat 1 & 6 Sugar 3,3 Salt 7.8 Seasoning 4.8 Spices 1.5 Color 0.2 Powdered soup base consisting of the above proportions 25.9 kf and Noordenjupiri type frozen corn 51.411cf
and 322.7°C of deionized water heated to about 50°C, stirred and mixed in a homogenizer, and then mixed with a homogenizer. Homogenization was carried out under a pressure of toOke/-. The homogenized mixture is then heated at 85°C to 88°C,
After filling and sealing a 200F can, steam pressurized heating stationary sterilization method was used to sterilize the can to 121t)'t' for approximately 35 minutes Cto value approximately 20
) After retort sterilization, corn potage soup product 4
001# was obtained. The composition and viscosity of the product soup are as follows.

Corn 2.83 weight% Milk ingredients 278 Starch 1.35 Oil Fat 1.20 Sugar α21 Salt 0.51 Seasoning 0.31 Spices o, i.

Pigment 0. Ol meter 10α00 viscosity 110 cp (B type rotational viscometer, rotor flat 2, @
Orpm, measurement temperature: 55°C) The manufactured canned soup retained its color and flavor even after being stored at 55°C for 4 weeks, and no deterioration occurred. Moreover, no syneresis phenomenon occurred.

Example 2 Milk component 25.3% by weight Starch 199 Oil 35.5 Sugar 5.0 Salt 7.8 Seasoning 4.8 Spices 1.5 Coloring matter 0.2 Powdered Suzopace 259 consisting of the proportions listed above The ring and 12.9 kf of powdered corn were placed in 361.3 kf of deionized water heated to about 50°C, and stirred, mixed, homogenized, and filled and sealed in the same manner as in Example 1. Using post-steam pressure heating stationary sterilization method, the temperature is 121℃ for about 33 minutes (F
(o value approximately 20 minutes) Retort sterilization was performed to obtain corn potage soup product 4001#. The composition and viscosity of the product soup are as follows.

Corn 3.22 Weight % Milk component 1.6-4 Starch II 1.29 Oil 2.30 Sugar α32 Salt 0.50 Seasoning 031 Spices 0.10 Color 001 Water 9031 Total 100. OO Viscosity 124 cp (B type rotational viscometer rotor A2.60
rpm - measurement temperature 55°C) Example 3 Milk component 419 Weight % Starch 20.9 Oil Fat 15.5 Sugar 3.3 Salt 78 Seasoning 4.8 Sucrose fatty acid ester (HLB16) 3.1 Spice
1.5 Frozen corn 51.4 stories was put into 322.71 # of deionized water, and stirred, mixed, homogenized, and filled and sealed in the same manner as in Example 1. Retort sterilization was performed at 121° C. for about 36 minutes (Fo value: about 20 minutes) by the standing sterilization method to obtain 400 kf of corn potage soup product. The composition and viscosity of the product soup are as follows.

Corn 2.83 Weight% Milk ingredients 278 Starches 135 Oils and fats 1.00 Sugars 0.21 Salt 051 Seasonings 0.31 Sucrose fatty acid ester 0.20 Spices 0.10 Colors 0.01 Water 90.7 0 Total 1 00.00 Viscosity 11125 cp (B type rotational viscometer rotor 4260
rpm, 1 Ill constant temperature 11 m 55°C) Example 4 Milk ingredients 253 Weight % Starches 199 Oils and fats 355 Sugars 50 Salt 78 Seasonings 4.8 Spices 1.5 Colors 0.2 Powdered soup base consisting of the above ratios 25.91 #and,
Powdered corn 129mm was poured into deionized water 361.3ζ heated to about 50°C, and stirred, mixed and homogenized in the same manner as in Example 1. It was filled into a laminated bag (inner layer polypropylene resin, middle layer aluminum foil, outer layer polyester resin) and then subjected to normal pressure sterilization (125° C., 15 minutes) and cooling under pressure to obtain a corn potage soup packaging bag product of 400 kf. The composition and viscosity of the product soup are as follows.

Corn 3.22 Milk component by weight 164 Starch 1.29 Oil Z30 Sugar 1jl O,32 Salt 0.50 Seasoning 0.31 Spices 0.10 Color 0.01 Total 1 00. OO Viscosity 118 cp (B type rotational viscosity needle, Rotor Todoroki 260
rpm, measurement temperature 55°C) The nine canned soups produced in Examples 2 to 4 retained their color and flavor even after being stored at 55°C for 4 weeks as in Example 1, and no spoiled cans appeared. Ta.

Note that in Examples 1 to 3 above, the sterilization method uses a standing soda sterilization method, but the method is not limited to this, and a rotary retort sterilization method may also be used.
The soup contents are sterilized before being filled into food cans using a high-temperature short-time sterilization method in which the contents are heated at 0℃ for 3 seconds to 3 minutes. If you run the retort soup for 5 to 5 minutes, you can get a soup with even better flavor.

As described above, according to the present invention, the component ratios of corn, milk components, starches, and fats and oils among the components of the soup are limited within a specific range, and the viscosity of the soup is f: 4! By limiting the viscosity to a certain low viscosity range, the soup contents do not agglomerate or syneresis even when stored in a hot bender for a long time, and the deterioration of the soup during storage in a hot bender is prevented with the shortest heat sterilization time. A corn for hot cinder that can prevent this from occurring, does not lose the natural phlegm of each ingredient in the soup composition, and has a smooth texture that is suitable for drinks? You can get tazier soup.

In addition, the Boon potage soup of each of the above examples was heated to 55°C.
The following table shows the state of change over time when stored.

[Example 1] Table 1 [Example 2] [Example 3] Table 3 [Example 4] Table 4 Flavor Delicious ○ Slightly delicious Δ Slightly unpalatable × Unpalatable ×× Color Tone Excellent ○ Slightly excellent Δ Slightly Inferior × Inferior × × Aggregation, syneresis Not at all O Somewhat Δ Yes × Extremely × × The deterioration rate indicates that 1000 specimens were tested and 0 specimens deteriorated.

Deterioration was detected by inspecting pH and odor.

Applicant: Toyo Steel Co., Ltd. Application agent Saka Honko Kamo

Claims (1)

[Claims] 1. Corn as dry solids in weight percentage 1.0
1G ~ 4.0-1 Milk component with a fat content of 151s ~ 271G 1.0 ~ less than 4,0-, starch * < including stabilizers) 0.5- ~ 20-1 Fats and oils 08 ~ 3 A corn potage soup for a hot vendor, characterized in that it contains . 2 By weight percentage, corn as dry solids is 1.0 to 4.0-1, fat content is 1591 to 27%, milk component is 1.0 to less than 4.0, starches (without stabilizers) include)
0.5S ~2. O%, fats and oils 0.8% to 3.0
%, sucrose fatty acid ester α01h0.3-,
3゜cp~400cp (B type rotational viscometer rotor/
A hot bender co/potage souso characterized by having a viscosity of I62.5 Q rpm and a measurement temperature of 55°C.