JPS5934874A - Food with intermediately concentrated moisture - Google Patents

Abstract

PURPOSE:To obtain a food with an intermediately concentrated moisture, e.g. soup, having good keeping quality without the heat sterilization treatment, and capable of giving enough original flavor and texture of ingredients in eating, by adding an alcohol thereto, and adjusting the moisture activity value. CONSTITUTION:A seasoning having a function as a wetting agent, e.g. common salt or a water-soluble saccharide, i.e. the function of making the free water in the food into a combined water, is added to the food before the cooking under heating, and ethyl alcohol is added to the product to give a food the aimed food with intermediately concentrated moisture, having containing 25wt% or more solid ingredient and 1-5wt% ethyl alcohol, and having a moisture activity value adjusted to 0.65-0.9.

Description

[Detailed Description of the Invention] The present invention relates to an intermediate moisture-concentrated food suitable as a soup accompanying instant noodles or an instant miso soup. The purpose is to provide an intermediate moisture-concentrated food that has good yield and good storage stability.

Usually, instant noodles come with soup, but it is a powdered or base type consisting of various seasonings, and toppings such as vegetables and meat are added each time. Currently, it is prepared and consumed at home.

In addition, paste-type supplementary soups with ingredients have recently appeared, but all of them use very few ingredients and are small in size. Because the toppings have been subjected to intense heat treatments such as ``Tofu'', their shape has deteriorated, and the original flavor and texture of the toppings have already been lost.

In view of this current situation, the inventors of the present invention have discovered that even when subjected to heat sterilization treatment such as retort sterilization, the ingredients have a good shelf life, and that the ingredients can fully enjoy the original flavor, texture, and appearance when eaten. As a result of intensive research on how to reduce the shrinkage of foods such as soup, we found that (1) heat sterilization was adopted by adding ethyl alcohol and controlling the water activity value, that is, by controlling the water activity value to 0.65 to 0.9. (11) Adjustment of the water activity value can be done more quickly than by adding seasonings such as minced meat before cooking, and as a result, there is no possibility of excessive heating. It can inhibit f', f% deterioration of food flavor and texture, and prevent solid ingredients from collapsing.

(110 hard) When using 111 ingredients in an amount of 25% by weight or more (total ratio), even if a part of the ingredients melts during cooking, the presence of the ingredients as an ingredient will still be felt.

We have obtained the above new knowledge.

The present invention was completed based on the above findings.

First of all, the foods that Akira Nanao targets are so-called concentrated foods that are diluted by pouring hot water or water into them, or by pouring hot water and then cooking with heat to serve for a special meal.

Specific examples thereof include concentrated soups particularly suitable for use as a supplement to instant noodles, and bases for various soups such as miso soup and pork soup.

Small invention ゛(゛) is the water activity value of food from 0.65 to 0.9
By adding ethyl alcohol, it is possible to maintain the original flavor and texture of foods, especially ingredients in foods, and to add preservability to foods without any sterilization. did.

The effects of the present invention described above can only be obtained through the synergistic action of the specific water activity value and ethyl alcohol.

The numerical specification regarding the water activity value of the present invention was derived by comprehensively taking into consideration the preservability, texture, and flavor of the food assuming the presence of ethyl alcohol, that is, when the water activity value is less than 0.65. If it exceeds 0.9, the original sensory properties of the food will be lost, and if it exceeds 0.9,
Bacterial problems will remain unless strong sterilization treatment such as retort sterilization is used.

The amount of ethyl alcohol added is preferably 1% by weight or more (total ratio) in order to fully exhibit its antibacterial properties; It smells like alcohol! It does not have the negative effect of adding flavor to the dish.

Next, the present invention uses seasonings such as salt, water-soluble sugars, etc. as humectants that have the function of -C, that is, the function of converting free water in foods into bound water, before heating and cooking processes such as boiling processes. It is characterized by being added to food.

The fact that seasonings such as salt and water-soluble sugar have a moisturizing function is
Although it has been known for some time and is also used as an adjusting agent for the water activity value of foods, the present inventors have found that the water activity value can be adjusted more easily by heat treatment in the presence of a humectant. It has been found that this can be done quickly and effectively.

This is especially advantageous when relatively large ingredients are used, and water evaporates from the food, including the ingredients, effectively during simmering, so the desired water activity value can be reached in a relatively short time. As a result, it is possible to avoid the problems of flavor and texture such as burnt ingredients and crumbling of ingredients due to excessive boiling.

The amount of the wetting agent added in the present invention should be determined depending on the type of food and the desired taste or concentration level, and cannot be generally specified.

Further, the intermediate moisture concentrated food according to the present invention is characterized in that it contains 25% by weight or more (total ratio) of solid ingredients such as vegetables and meat.

As a result, even if some of the ingredients melt due to heating during the manufacturing process, their presence as an ingredient is still sufficiently reduced. Therefore, when applied to the soup attached to flIJ noodles or the base of miso soup You can save one minute of preparing the ingredients at home and enjoy the delicious noodles and miso soup.

As explained above, the intermediate moisture concentrated food of the present invention has 25%
It contains solid ingredients of 5 weight or more and ethyl alcohol, and a seasoning that functions as a humectant is added before the cooking process during the manufacturing process, and the water activity value is 0.
65 to 0.9, consisting of each of the above requirements, /
It is a type of food that is diluted with hot water or water and served for consumption.

According to the present invention, the original texture of ingredients such as vegetables and meat,
Not only can you enjoy the flavor, it is also satisfying in terms of volume, and there is no need to prepare ingredients when eating at home, etc., and its instant nature can be fully utilized.

In addition, the present invention enables a completely new method of consuming intermediate moisture foods that has not existed before, namely, pouring hot water or diluting raw water before serving. It is.

Examples of the present invention are listed above.

Example Carrot (sliced) 10”!-, Fresh shiitake mushroom (thinly sliced) 10”!
i', pork (rough ground meat) 30F, solid ingredient source t1,
Flavor 16J, soy sauce (35', salt 2°5J glucose 6.0
Add and mix 1 or more seasonings that function as wetting agents and 10P of edible oil.Next, cook this at 90°C for 5 minutes to evaporate 80% by weight (based on the total raw materials) of water. A paste-like material with a water activity value of 0683 was obtained.

After adding 2@i% (based on the paste) of ethyl alcohol to this, the bag was sealed to obtain a concentrated soup attached to the instant noodles according to the present invention.

The soup can be eaten as ramen soup with toppings by simply adding about 300 cc of boiling water.

Furthermore, the same soup can be stored at room temperature for 8 months.
There was no deterioration in quality in terms of bacteria, flavor or texture, and there was no difference in quality from the product immediately after production.

[Example 2] 5 parts of seaweed (disturbed), 5 grams of fried tofu (cut into pieces), 3 grams of onion (thinly sliced), 1 or more solid ingredient ingredients, 7 parts of miso
Seasoning and powdered bonito stock 11 that has the ability as a wetting agent with 0.5 P of salt and 1y-1 or more of glucose! il
- Add and mix 0 Next, heat and cook this at 90°C, 5,
After 5 minutes, 28 tonne% (relative to metal Pl) of water is evaporated,
A paste with a water activity value of 0.83 was obtained.

After adding 2% by weight (based on the paste) of ethyl alcohol, the mixture was sealed in a sachet to obtain an instant miso soup according to the present invention.

To make the same miso soup, just add about 200cc of boiling water.
It can be eaten as miso soup with ingredients.

Furthermore, the same miso soup exhibits good storage stability similar to the soup of Example 1.

-39“

Claims (1)

[Claims] Contains 25τn m:% (total ratio) or more of solid ingredients and ethyl alcohol, and furthermore, during the manufacturing process, a seasoning that functions as a humectant is added before heating and cooking, and the water activity value is 0. .65 to 009, and is eaten by pouring hot water or diluting with water.