JPS5898071A - Preparation of potage soup - Google Patents

Abstract

PURPOSE:To prepare potage soup slightly producing aggregate during sterilization under heating, by adding waxy cornstarch and/or glutinous rice powder to a raw material solution of potage soup. CONSTITUTION:In preparing potage soup by a conventional method, a raw material solution of potage soup comprising dairy products such as milk, etc. is blended with 1-5wt% based on the total raw material solution of potato soup of waxy cornstarch and/or glutinous rice powder instead of grain powder such as wheat flour.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing potage soup, and more particularly to a method for producing potage soup that makes it difficult to form aggregates during heat sterilization.

Traditionally, potage soups containing dairy products such as milk and grain flours such as wheat flour have been pasteurized by heating at a high temperature of 125 to 140°C, for example, at a high temperature of 125 to 140°C, and then homogenized, especially when aseptically filling them. It is processed and manufactured into a product. The potage soup produced in this way uses dairy products such as milk as part of the raw materials to give the product a soft flavor, and the use of grain flour such as wheat flour to give the product an appropriate viscosity. It has the advantage of being able to give However, on the other hand, during heat sterilization, for example, when a potage soup raw material liquid is passed through a tubular heater, plate heater, etc. and is sterilized at high temperature, proteins contained in dairy products such as milk or grain powders such as wheat flour, etc. Various forms of aggregates are formed, probably due to the denaturation of proteins derived from other formulations, or because these proteins aggregate with grain particles such as wheat flour as nuclei, and even after the next homogenization process, these aggregates remain. The problem is that it is not removed and remains in the final product.

The object of the present invention is to provide a method for producing potage soup that can solve these difficulties, that is, can make it difficult to form aggregates during heat sterilization.

As a result of repeated research, the present inventor has found that if waxy cornstarch and/or waxy rice flour is used in place of the conventionally used grain flour such as wheat flour, various forms of agglomeration, which were conventionally used during heat sterilization, will occur. It was discovered that things become less likely to occur.

The present invention was completed based on such knowledge, and is a method for producing potage soup, which is characterized by blending waxy corn starch and/or waxy rice flour into a potage soup raw material liquid containing dairy products such as milk. The present invention provides a method.

The present invention will be explained in detail below.

In the present invention, "potage soup raw material liquid containing dairy products such as milk" refers to conventional raw material liquids of this type containing dairy products such as milk, such as corn soup, Q-tuple soup, 4-tetosuzo, mushroom soup, etc. This is no different from the state in which no grain is placed.

Here, "dairy products such as milk" refers to dairy products such as milk, fresh cream, and powdered milk that are usually used in potage soup, and does not include dairy products such as cheese that are not normally used in potage soup. Make it not exist.

In the present invention, when preparing a potage soup raw material solution containing dairy products such as milk as described above, grain flour such as waxy cornstarch and/or glutinous rice flour is blended instead of conventional grain flour such as wheat flour. Waxy cornstarch and waxy rice flour have a much higher amylopectin content than conventionally used grain flours, especially wheat flour, and are starches composed of amylopectin up to nearly 100%.

The proportion of waxy cornstarch or glutinous rice flour added to the above-mentioned raw material liquid may be the same as that of conventionally used grain flour, and usually contains 1 to 5 parts of the total raw material liquid of I-Tash Soup. They may be mixed in proportion. 5
Even if it exceeds 91, it is difficult to observe the generation of aggregates under normal heat sterilization conditions, but the above range is preferable from the viewpoint of imparting appropriate viscosity to the final product.

As is clear from the test examples described below, these waxy cornstarch and waxy rice flour do not easily form aggregates during heat sterilization, even when used alone or in combination at an appropriate mixing ratio, for example, the former:the latter at 3:2. The effect of doing so can be obtained. The above effects can also be expected when these flours are used in combination with a small amount of wheat flour, that is, about 1 or less of the total raw material solution.

The method of blending waxy cornstarch and/or glutinous rice flour is no different from that of conventional grain flour; for example, they can be added to a previously prepared potage soup raw material solution containing dairy products such as milk, either as is or after bathing in water. .

A specific method for preparing the potage soup raw material liquid according to the above blending method is as follows. For example, in the case of corn potage raw material liquid, first add soup stock to a solution of a predetermined amount of waxy cornstarch and/or sticky rice flour in water, then add matshu corn (ground and pureed corn) and boil it, then milk, Add puta, other seasonings such as koshiyo, sugar, etc. to adjust the taste and obtain the required corn potage raw material liquid.

The potage soup raw material solution prepared in this manner is heat sterilized and then homogenized according to a conventional method to produce a product.

In view of the chemical and physical properties of the target product of the present invention, heat sterilization with stirring or flow is preferable to static sterilization, and specifically, tubular heaters,
Sterilize at high temperature while flowing through a plate heater, etc. Sterilization conditions may vary depending on the amount to be processed, but generally high-temperature short-time sterilization such as 125t x 3 minutes, 135℃ x 1 minute, or ultra-high temperature short-time sterilization such as 145℃ x 10 seconds in special cases. carried out under the conditions of

The raw material solution after sterilization is usually cooled to 80 to 40°C, and then homogenized using a homogenizer manufactured by Inton♂-Lee under a pressure of 100 to 150°/I12 according to a conventional method. Let's do it. In such a homogenization process, particles can be made fine and homogenized by passing the raw material liquid through a very narrow space under Nt-pressure. This homogenization treatment can be carried out very effectively since the raw material liquid hardly generates any aggregates during heat treatment.

The potage soup obtained by homogenization in this manner is aseptically filled and sealed into containers such as cans and paper packs according to conventional methods to produce products.

Next, the potage soup raw material liquid prepared by adding waxy cornstarch or glutinous rice flour instead of the conventionally used grain flour is difficult to form various forms of aggregates during heat sterilization, which is the case when conventionally used. This is proven by the results of a test example in which corn potage soup was produced. In the present invention, all parts and parts are based on weight.

Test example: Wheat flour, cornstarch, wheat starch, waxy cornstarch, glutinous rice flour, and waxy cornstarch + glutinous rice flour (3:2) were used as grain flours at the following blending ratios:
t-1 and further using xanthan gum instead of flour,
Mixing ratio of 7 types of corn potage soup raw material liquids prepared according to the above-mentioned method for preparing corn potage souso raw material liquids Grain Flour 2 patterns
1 soup stock
18 hours 0
．． 2 sugar 0.3 cow milk 13 water
35.5 total 1
00.0 Each obtained raw material liquid was sterilized using a plate heater under the following conditions: 125°C x 3 minutes, 135°C x 1 minute, and 145°C x 10 seconds, and each raw material liquid after sterilization was fractionated. It was used to observe the occurrence of aggregates.

The results are shown in the table below.

Flour ＋＋＋＋＋ ＋← Cornstarch ＋ ＋＋
＋＋＋＋＋ Starch ＋ Juken Waxy Rice Flour −−± Note: The symbols in the table indicate the degree of occurrence of aggregates, ＋＋＋ means significant, ++ means relatively much, + means relatively little, soil means very little, − means It means "unacceptable" respectively.

In addition, after cooling each raw material solution after sterilization to a temperature of 100 °C,
When homogenization treatment was carried out using a homogenizer (manufactured by Manton-Norley) 1 under a pressure of ka/cs', the raw material liquid of the present invention showed almost no formation of aggregates during heat treatment, so this homogenization treatment was performed. Although this process was extremely effective, there were still aggregates remaining in the conventional mixture of grains such as wheat flour, and the resulting corn potage soup had low component value.

The results of the above tests show that waxy cornstarch and waxy rice flour are more effective at producing aggregates during heat-killing than grain flours such as wheat flour, which are conventionally added to potage soup raw materials containing dairy products such as milk. It is understood that there is a significant difference in

It is not clear why waxy corn starch or sticky rice flour can have such an effect, but it is likely that the large amount of amylopectin contained in these flours, due to their special structure, makes them more effective than milk and other dairy products. It is presumed that this is because it acts in some way on the proteins contained in the protein to prevent these proteins from denaturing or aggregating.

As described above, by the method of the present invention, it is possible to obtain various potage soups in which the generation of aggregates is hardly observed and which have unprecedented commercial value. The method of the present invention is effective in producing a liquid food that contains dairy products such as milk and grain flour as raw materials and has been heat sterilized and has an appropriate viscosity. It also includes what is commonly referred to as white sauce, as long as it contains cornstarch or glutinous rice flour.

Hereinafter, the present invention will be explained in more detail with reference to examples. Example 1 Vegetable soup was produced with the following blending ratio.

The al1m method is to first add soup stock, water, and waxy cornstarch to the vegetables that have been steamed, ground and strained in advance, and simmer for about 30 to 40 minutes to make a creamy mixture. and Koshiyo were added to obtain the desired vegetable soup raw material liquid.

The soup raw material solution prepared in this manner was sterilized using a tubular heater under conditions of 145° C. and 10 seconds. At this time, no aggregates were observed, and therefore, the homogenization treatment using a homogenizer under a pressure of 159 kg/cm' after cooling to 70°C was carried out extremely effectively, and the scum and debris soup with high commercial value were removed. could be manufactured.

Mixing ratio: Waxy corn starch 2 Vegetables <m crushed and pureed) No. 9 Ta -
1:'.

Cow Milk 18 Fresh Cream 3 Soup Stock
18 koshiyou
Trace amount of water 30 Example 2 4 Tetosuzo was produced with the following blending ratio.

Potato soup was prepared according to a conventional method under the following conditions, except that sticky rice flour was used as the grain flour.

Incidentally, no aggregates were observed during the heat sterilization treatment, and therefore the 4-tet soup after the homogenization treatment had extremely high commercial value.

Waxy rice flour 3 Vegetables (ground and pureed) Potatoes 24 Onions
8 ・Tanabata -2 Fresh cream 3 Milk
18 soup stock
18 Koshiyou trace water
24 total
100 Heat sterilization conditions Nibrate heater 135°C x 1 minute Cooling temperature: 50'C Homogenization processing conditions: Under pressure of 1200/ff12 Example 3 I-tushroom soup was produced with the following blending ratio.

During the preparation, pine mushroom soup was prepared according to a conventional method under the following conditions, except that glutinous rice flour and waxy cornstarch were used as grain flour. Incidentally, no aggregates were observed during the heat sterilization treatment, and therefore the soup after the homogenization treatment had extremely high commercial value.

Waxy rice $2 Waxy cornstarch 3 types (
(ground and pureed) Pine mushrooms 20 onions
6. Evening -1 Whole milk powder 5 Cow's milk 10 Soup stock 18 Koshiyo Trace amount of water
35 total
100 Heat sterilization conditions Nibrate heater 145℃ x 1 second Cooling temperature: 60℃ Homogenization processing conditions: 100m/(!II2 under pressure Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] A method for producing a potage soup, which comprises blending waxy cornstarch and/or glutinous rice flour to a potage soup raw material liquid containing dairy products such as milk.