JPS5925672A - Soup square or solid seasoning similar to soup - Google Patents

Abstract

PURPOSE:To prepare the titled soup which has moderate hardness and is soluble easily, even at a reduced content of salt or oils and fats, by adding a specific dextrin in combination with lactose to the soup. CONSTITUTION:A soup square or a solid seasoning similar to soup, is mixed with dextrin having a DE of 10-25 in combination with lactose. A dextrin having a DE of <10 gives insufficient shape-retainability, and the one having a DE of >=30 gives a soup having high deliquescence and poor preservability. The tabletted product is very hard in the absence of dextrin, and the shape- retainability becomes poor when the additive is devoid of lactose. The amount of dextrin and lactose is 10-30wt% each in dry basis. When the amount of dextrin is <10wt%, the tabletted product becomes very hard, and when it exceeds 30%, the shape-retainability becomes poor. The shape retainability is insufficient when the lactose-content is <10wt%, and the tabletted product has very high hardness and poor preservability when the lactose-content exceeds 30wt%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to solid soups and soup-like solid seasonings that have appropriate hardness even after being let down and are easily soluble.

Conventionally, solid soups and soup-like solid seasonings that are generally compression-molded into quives and are commercially available contain 40% or more salt by dry weight, and monosodium glutamate, sugar, etc. are added to this. The total dry weight of the crystals was 60% or more. This solid soup etc. is either compressed as it is or sprayed with water and then compressed and solidified, and if it is left as is, the hardness will be 15' or more than 915 mmφ and it will be too small to break into pieces by hand. In addition, oils and fats that are difficult to dissolve in water or boiling water should be added to the dry weight of 8 to 1.
Approximately 5 parts were added. The hydrated compressed solid 11 compound had too much water as it was and had to be dried for a long time due to its long shelf life.

Such solid soups and soup-like seasonings 11 (・-
Use within 1 month starting from places with high salt content.
One problem is that it is rather difficult to use as a basic seasoning or soup base.

Furthermore, it is not preferable to add too much oil or fat since it may become sticky or float during use. However, this hard J. ll Sue-,0,1,
・Contains salt from soup-like seasonings (reducing the mound will worsen moldability and shape retention, and reducing the fat and oil content: I) will make the solid material too hard, making it difficult to break it by hand and dissolving it. It is not possible to reduce the amount by one dollar because it becomes difficult to do so.

Therefore, the present inventors determined the salt content and oil/fat content from solid soup ofuheyo and no 1-like seasonings. :111,1
As a result of various studies in order to develop an excellent means to increase the
It was discovered that a solid suit and soup-like seasoning that has appropriate hardness, good moldability and shape retention, can be easily split by hand, and can be dissolved and dispersed even if the salt content and fat content are reduced, Based on this, I was able to complete Honjomei. That is, the present invention relates to a solid soup or soup-like solid seasoning characterized by containing 10 to 30 g of dextrin with a DEIO of ~25 per dry weight and 10 to 30 g of lactose per dry weight. It is.

Solid sous f- or soup-like solid seasonings include meat extracts such as pork, beef, horse meat, and mutton, poultry meat such as chicken, meat extracts such as fish, various vegetables, extracts such as mushrooms, and protein hydrolysis. It contains at least one of these substances and can be used as a suit base by straining it and dissolving it in water or hot water75). Is the soup stock other than contsume? He also runs Tartuyu.

The 11 components of the above extracts or protein blade Il hydrolyzate include milk powder, fruit extract, yeast extract, tomato powder, onion/P ruble, dried 1-1, flavor components such as dried fruit, and salt. Contains nucleic acid seasonings such as sugar, g/l, tamine/acid soda, inononic acid sodium, and guanylic acid salt, and seasonings such as spices;
Raw starches such as wheat flour, corn starch, waxy corn starch, potato starch, rice scoop, and tapioca, starches such as gelatinized 7-pronged starch, beta-ized powder, and dried starch; , soybean oil, rapeseed oil, cottonseed oil, corn oil,
Beef tallow, Taku I, Umami, chicken fat, etc. or their fractionated solid fats,
It appropriately contains edible fats and oils such as solid fats and hydrogenated fats and oils.

Solid soup and soup-like seasoning +-1 of the present invention is characterized in that in addition to these ingredients, dextrin/dextrin of DEIO to 25 and lactose are mixed together. 4. The authors discovered that by using these in combination with a certain amount, they functioned as suitable excipients. For example, lactose alone could not produce a This results in a very hard product, while dextrin alone does not provide sufficient shape retention and easily collapses. Further, the dextrin is not limited to any type, and is limited to those having a DE 1 O~25. If the DEIO is less than that, the shape retention will be insufficient, while if the DEIO is more than 30, the deliquescent property will be high, it will be difficult to maintain the shape retention, and the storage property will be poor.

The content of each component is DEL'O ~ 25 by dry weight.
Dextrin is 10-30%, and lactose is 10-3%
It is 0e16. If the above dextrin content is less than 10%, the tablet will become very hard;
If it exceeds 0, the shape retention will not be sufficient. Furthermore, if the lactose content is less than 10%, the shape retention will be insufficient, and if it exceeds 30%, the tablet will be very hard and will have poor storage stability.

The method for producing the solid suit or soup-like seasoning of the present invention is to add extracts, starch, spices, protein hydrolysates, etc. to crystalline raw materials such as salt, sugar, and monosodium glutamate using a multipurpose mixer, speed mixer, and dough. Mix uniformly using a mixer or the like, add liquid fat as is, melt solid fat by heating, add dextrin and lactose, and stir and mix uniformly. Then, if necessary, drying is performed to reduce the water content of the mixture to 5% or less, and the mixture is tableted into a predetermined shape. However, the method of manufacturing the solid soup etc. of the present invention is not limited to this, and the order of addition, compression molding method, etc. may be changed as appropriate, and the tableting method may be one-stage.
It may be a multistage type.

The solid suit and soup-like seasoning of the present invention have an appropriate hardness even if the salt content and fat content are significantly reduced or are not added at all, and can be easily broken and dissolved by hand when used. be able to. By reducing the salt content, it can be used in dishes with a light taste, and the umami and savory taste can be increased, thereby expanding the allowable range of the amount added. In addition, the solid soup and soup-like seasoning of the present invention can be directly formed into tablets even if the moisture content of the mixture before tableting is less than 5%, so there is no need to spray water as in the conventional method, and the drying process of the tableted product is no longer necessary. will also become unnecessary.

Next, we will discuss various dextrins with different DE (dex)
The results are shown in which the hardness and solubility of the obtained cubes were measured by tableting with varying IJ content and lactose content. The tableted mixture contained 8 parts by weight of common salt, 7 parts by weight of sodium glutamate, 13 parts by weight of liquid extract containing 25% water, 18 parts by weight of powder seasoning, 3 parts by weight of spices, and a portion of hydrogen with a melting point of 48°C. Addition: A mixed raw material consisting of 6 parts by weight of gum oil, dextrose and lactose were added thereto and dried until the water content became 1 part by weight.

Hardness was measured using a bookstore type hardness tester, and solubility was determined by adding Kiev to boiling water, continuing to heat it, and measuring the time until it completely dissolved.

(Dextrin DE=7-9) (Dextrin D
E=10-15) (Dextrin DE=15-20)
(Dextrin DE = 20-25) ★...High hardness and very hard (hardness 15 to 9/'5mmφ or more 1
-) It takes more than 2 minutes to dissolve △...It has a cube shape but is very brittle (Hardness 5 kg / 5 W+mφ or less) Dissolves within 15 minutes ○
...Hardness is moderate (hardness 5kg to 15kg15+I1m)
#) Dissolves within 1.5 minutes ×...Does not form into a cube when tableted, dissolves within 15 minutes Examples are shown below.

Example 1 255 parts by weight of common salt, 8 parts by weight of glutamic acid, 12 parts by weight of meat extract containing 8 parts by weight of water in 10 parts by weight of lactose, 7 parts by weight of protein hydrolyzate containing 5 parts by weight of water, glue and water. Add 5 parts by weight of 60% soy sauce and mix with an all-purpose mixer.
Mixed for a minute. To this mixed raw material were added 17,720 parts by weight of dextrose (DE 20-25), 2 parts by weight of onion powder, 3 parts by weight of spices, and 8 parts by weight of heat-melted solid fat, and the mixture was further mixed for 3 minutes using a universal mixer. The resulting mixture is vacuum-dried to a moisture content of 1% by weight or less, then tableted and compressed to form cube-shaped instant consommé soup sheets.

This instant consommesuso has a hardness of 5 to 13 kF! 75
mMφ, and was dissolved within 15 minutes by the solubility measurement method described above.

Example 2 20 parts by weight of common salt, 16 parts by weight of glutamic acid, 10 parts by weight of lactose, 10 parts by weight of dextrin with DE 15-20, 5 parts by weight of sugar, 8 parts by weight of protein hydrolyzate with 4% water content, 4 parts by weight of water content 6 parts by weight of powdered meat extract, 11 parts by weight of powdered soy sauce with 4% water content, 7 parts by weight of powdered caramel with 2% water content, 2 parts by weight of organic acids, and 1 part by weight of nucleic acid seasoning.
Parts by weight were mixed for 3 minutes using an all-purpose mixer, and 4 parts by weight of heated and melted solid fat were added thereto and further mixed for 3 minutes. The obtained mixture was compressed into tablets and molded into a quive-shaped dark-seat ramen soup.

This instant ramen suit has a hardness of 0 and a hardness of 12? It had a diameter of 15 mm and was dissolved within 15 minutes by the above-mentioned solubility measurement method.

Patent applicant: Knorr Foods Co., Ltd.

Claims (1)

[Claims] DEIO ~ 25 dextrin per dry weight
Contains 30% cutlet and lactose per dry weight of 10-30%
Solid soup or soup-like solid seasoning characterized by containing