JPS59109143A - Method of making cream soup - Google Patents

Abstract

PURPOSE:A starting mix composed of oil, cereal powder and water is homogenized at a specific temperature, then subjected to retort treatment to give cream soup with smooth texture without separation of oil. CONSTITUTION:Edible oil such as butter, lard, soybean oil or rape oil, a cereal powder such as wheat flour or starch separated from the cereal powder and water are mixed and homogenized by heating in a temperature range from the melting point of the oil to the temperature at which the cereal powder converts into glue, then heated at, preferably 90-99 deg.C, and the resultant soup is subjected to retort treatment in a usual way.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cream soup having a smooth texture without oil separation.

In recent years, many cooked foods have become popular, and retort processing is used as a method of imparting preservability to these foods. Soups can also be considered as such foods, but when retorting cream soups that use fats, oils, and grain flour, the raw material oils and fats separate and form oil droplets on the soup surface, which deteriorates the appearance and flavor. I didn't like it.

In addition, the proteins in the soup as a whole tend to aggregate, resulting in a rough texture, and retort cream soup products are problematic in this respect.

The inventors of the present invention conducted studies to solve the above-mentioned drawbacks, and found that when mixing and homogenizing raw materials, the temperature was higher than the melting point of the fats and oils used as raw materials, and lower than the gelatinization starting temperature of grain flour. It has been found that by carrying out this method, a soup of good quality can be obtained.

The present invention is a method for producing soup, in which oil, fat, flour, and water are homogenized at a temperature above the melting point of the oil and fat but below the gelatinization starting temperature of the flour, heated, and the resulting soup is retorted.

The oils and fats referred to in the present invention may be any oils and fats suitable for food, including animal oils and fats and processed animal oils such as Baku-1 fresh cream, lard, and het, and vegetable oils such as soybean oil, corn oil, and rapeseed oil. Examples include oils and fats. Among these, the effects of the present invention can be particularly obtained when using fats and oils that are solid at room temperature.

Furthermore, the flour referred to in the present invention may be any flour suitable for cream soups, and examples thereof include wheat flour, corn starch, wheat starch, and other starches separated from grain flour.

Water is the base of the soup and may be used in place of milk.

The blending amount of each raw material is 4 to 1 part of oil/fat per 100 parts of water.
5 parts, especially 4.5 to 8 parts are preferred. If the blending amount of fats and oils is more than the above range, the stability of the soup system will be disrupted, the fats and oils will separate, and the flavor will be poor. If it is too low, the flavor will be bland and lack umami.

The blending amount of flour is 1 to 10 parts, preferably 1 to 10 parts, based on water.
The amount is 5 to 2.5 parts, and if the amount is more than the above range, the texture will be pasty, and if it is less, the soup-like consistency will not be felt.

In addition to the above raw materials, vegetables, fish and shellfish, meat, seasonings, spices, etc. may be added.

The above raw materials are mixed and homogenized. At this time, it is important to keep the temperature of the raw material above the melting point of the fat and oil and below the gelatinization starting temperature of the flour. Specifically, the lower limit of the temperature is about 35° C. when using a fat that is solid at room temperature, and about 20° C. when using a fat that is liquid at room temperature. The upper limit of the temperature during homogenization is 55°C or less since the gelatinization start temperature of starch is 50 to 55°C. If the homogenization temperature is higher than the above range, the emulsion system will become unstable and the fats and oils will separate later. If the temperature is too low, the fats and oils will not melt and a homogeneous soup will not be obtained.

Any means for homogenization may be used as long as it can stir and mix the mixture sufficiently, but it is preferably carried out to such an extent that the oil droplets in the soup after stirring have a diameter of 20 t+m or less.

As a device that satisfies this stirring condition, it is preferable to use a stirrer such as a homomixer, a twin-shaft stirrer, a colloid mill, or a Stephen cutter.

The resulting mixture is then heated. This is the raw material component α
This is carried out for the purpose of oxidation, denaturation, deaeration, and flavor improvement, and the appropriate temperature is 90 to 99°C.

The resulting soup is retorted. This method may be carried out under the usual methods and conditions, and after the soup is sealed and packaged, it is heated and pressurized.

The cream soup obtained by the method of the present invention can be made into various types by adding raw materials other than those mentioned above.

Furthermore, even after retort processing, the production method of the present invention prevents fats and oils from separating and floating on the surface of the soup, and the texture is smooth.

Example 1 Water 6502, tomato ketchup 100f, milk 1007
, fresh cream 45v1 putter 5021, flour 152 parts, seasonings 252 parts, and spices 0.2 parts were charged into a beaker and heated to 45'C with appropriate stirring. Further, while keeping the temperature at 45 DEG C., 2 was homogenized for 5 minutes using a volume mixer (8000 rpm), so that the average particle diameter of the oily flavor in the soup was 20 .mu.m or less.

The obtained emulsion was 300? 200t in retort pouch
The mixture was divided into portions and sterilized by pressure and heat at 121° C. for 23 minutes.

Example 2 Corn cream consisting of 8 Kfs of water, 1 Kg of corn, 180 R of corn flour, 8007 fresh cream, 2852 seasoning, and 3 V of spices. Steam of 0.8 kg/cm2 was blown into the flask and the mixture was heated to 50° C. with stirring. Further, 530v of dissolved lard was added to the mixture and thoroughly stirred with a homomixer to make the average particle size of the oily flavor in the soup 20μ or less. After that 90
A retort soup was obtained by heating at 1° C. and following a conventional retort processing method.

Example 6 200 f of roasted wheat flour to which 10% lard was added, 200 f of hydrogenated coconut oil, 2 K of milk.
J! % water at 7 Kf and seasonings at 250 V were placed in a jacketed flat pot and heated to 35° C. with stirring. This mixture was kept at 35° C. and homogenized from Maro to No. 10 using a Stephan mixer for 30 minutes. Thereafter, the obtained emulsion was transferred to another pot, heated to 93° C., and sterilized by pressure and heat in a conventional manner to obtain a retort soup.

Example 4 Ikg of bouillon, soybean oil (liquid at room temperature) 1209, wheat flour 702, and appropriate amounts of seasonings and spices at 20°C
The mixture was homogenized by stirring in a homomixer, and the average particle size of the oil flavor was adjusted to 20 μm or less.

The obtained emulsion was packaged in the same manner as in Example 1 and sterilized under pressure and heat.

Patent applicant: Nisshin Seifun Co., Ltd. Procedural Amendment February 18, 1980 Commissioner of the Patent Office Kazuo Wakasugi 1, Indication of the case 1982 Patent Application No. 217735 2, Name of the invention Process for manufacturing cream soup 36 Relationship with the case of the person making the amendment Patent Applicant Address: 19-12, Nihonbashi Koami-cho, Higashisakuto Chuo-ku Name: Hisse Seifun Co., Ltd. 4, Agent: 5 Date of amendment order (voluntary): Showa, month, 14 (shipped) Nissho
) 6, I Positive object Column Z for detailed explanation of the invention in the specification
Contents of amendment 1) 1 on page 3, line 10 may be used. ``You may use it.In this case, milk is considered to be 100% water.''
I will correct it.

2) Correct "1 tomato ketchup" in line 6 of page 6 to "tomato ketchup (moisture content 65%) J.

3) Correct "Fresh cream" in the fourth line of the same page to "Fresh cream (75% water content, 20% oil content)".

4) Correct "Cor/Niichist" in the third line from the bottom of the same page to "Corn paste (moisture content 75%)".

5) Correct "F Fresh Cream" in the second line from the bottom of the same page to "Fresh Cream (75% moisture content, 20% oil content)".

6) Page 7, line 11 [Coconut hydrogenated oil 20D Pj min 2
- Correct as [400 liters of hydrogenated coconut oil].

7) Correct "1 Bouillon" in line 6 of page 8 to "Bouillon (90% government-owned moisture)".

3- Procedural amendment April 1980 1'l 1-1 Commissioner of the Patent Office Kazuo Wakasugi 1, Indication of the case 1981, r Application No. 217735 S2, Name of the invention Manufacture of cream soup Law 3, Relationship with the case of the person making the amendment Patent applicant address: 19-12 Koami-cho, Nihonbashi, Chuo-ku, Tokyo Name: Nisshin Seifun Co., Ltd. 4, Agent 5, 1 stamp of amendment order 1 (Voluntary) Showa year Moon II (Shipping 1 Akira)
) 7, Sleeve [Contents of I 1 Group 11 squares 3 Usu < 2nd (Add note f next to the line.

1 Example 5 Water 75 (l W, fresh cream 7, (moisture content 75%, oil content 2()%)) 3flF, butter 7 (iii',
Flour 3 Of! , waxy corn starch 67, and seasoning *10...17 were prepared in the same manner as in Example 1, heated, and then homogenized with a homomixer to make the average particle size of the oily flavor in the soup 20μ or more. : said. After 9 ('
The soup was heated to 1'C and a retort soup was obtained according to the conventional strainer 1 throughput method. −1 or more”−

Claims (1)

[Claims] A method for producing a cream soup, which comprises homogenizing fats and oils, grain flour, and water at a temperature above the melting point of the fats and oils and below the gelatinization start temperature of the grain flour, and then retorting the soup obtained by heating.