JPS602173A - Instant cold soup - Google Patents

Abstract

PURPOSE:To provide an instant cold soup containing specific powdered oil or fat and powder of mashed potato, and having excellent dispersibility, solubility and palatability. CONSTITUTION:An oil or fat (e.g. palm oil) is added and mixed to an aqueous solution containing protein (e.g. casein) or an emulsifier (e.g. sugar ester), and spray-dried to obtain powdered oil or fat. The amount of the oil or fat is 30- 80%, based on the solution. 5-40% of the powdered oil or fat is mixed with 10 -80% of mashed potato having particle size of 10-200mesh, and if necessary, with 1-10% of powdered milk having a fat-content of 1-50%, 1-20% of a vehicle (e.g. lactose), and seasonings, spices, etc., and the mixture is granulated by a fluidized layer granulator. The product can be dissolved only by adding cold water or cold milk thereto, giving a cold soup having creamy and smooth texture and mellow taste.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powder or granular cold soup base that can be consumed by itself.

Powdered or granular soup bases that have been commercially available are products that are consumed hot by adding boiling water or adding water and then cooking. However, in the summer, hot soups may be replaced by cold soups.

A typical cold soup is vichyssoise, which is made by frying sliced potatoes, white onions, and onions in oil, simmering them in soup stock, straining them, cooling them, and adding milk or fresh cream. It is prepared by adding soup stock, but it is rarely cooked at home because it takes time and effort to make soup stock and boiled vegetables.

The present inventors, as a result of various studies to develop a method for easily preparing cold soup at home, found that a powder or granule that can be prepared instantly by simply adding cold water or cold milk and dissolving it. He succeeded in creating a base for cold soup, and came up with the present invention.

That is, the present invention provides powdered fats and oils obtained by mixing and emulsifying fats and oils with an aqueous solution containing a protein or an emulsifier, and then drying the mixture;
This invention relates to a powdered or granular cold soup base, characterized by containing matshu potato powder.

The fats and oils used include animal fats such as lard, head, and milk fat, or vegetable fats and oils such as gum oil, rapeseed oil, soybean oil, and rice oil. Powdered fats and oils are obtained by mixing these fats and oils with an aqueous solution containing a protein or an emulsifier, emulsifying the mixture, and then drying the mixture. Casein, egg white, soybean protein, etc. can be used as the protein, and Seager ester, fatty acid monoglyceride, soybean lecithin, etc. can be used as the emulsifier. It goes without saying that the protein and emulsifier may be used together. In addition, sugars such as dextrin and lactose are added to the aqueous solution as necessary. The drying method is usually carried out by spray drying. The content of oil and fat in powdered oil and fat should be around 30 to 80%, but it should be 50 to 80% in order to achieve a rich and creamy flavor when drinking.
It is desirable to keep it to a certain extent. Although such powders and fats and oils may be prepared, commercially available products that meet the above requirements may be purchased and used. The content of the powdered oil and fat in the cold soup base is approximately 5 to 40% in terms of richness and crispness. In the cold soup base of the present invention, it is necessary to use an emulsified oil or fat. If the oil or fat were to be mixed with Matsushi potato or other powdered ingredients as it is, the oil would separate during drinking and form an oil film on the surface. In the present invention, the combination of powdered fat and matsea potato powder immediately improves the dispersibility, solubility, and sensory properties of cold soup. The base has already been completed, but this Matsushi potato powder is used by crushing Matsushi potatoes. Matsy potato powder has a characteristic particle size, and a suitable particle size is about 10 to 200 matsushi.

If the grain size is too large, the texture of the resulting soup will be poor, while if it is small, the dispersibility will be poor and lumps will easily form. A particle size of 30 to 80 mm, preferably about 100 mm, is particularly suitable. The appropriate content of matshu potato powder in the cold soup base is about 10 to 80%.

Ingredients other than the powdered oil and fat and matsy potatoes may include powdered milk, excipients, seasonings, spices, etc., and are appropriately selected depending on the taste of the consumer, the type of soup, etc.

Powdered milk should have a milk fat content of about 1 to 50%, and by using powdered milk in combination with the above-mentioned powdered oil or fat, it is possible to obtain a desirable flavor as a cold soup. When adding powdered milk, a suitable amount is about 1 to 10%.

Lactose, dextrin, etc. are used as excipients. When added, the appropriate amount of lactose is about 1 to 10%, and the appropriate amount of dextrin is about 1 to 20%.

Seasonings and spices include salt, monosodium glutamate, meat extract, protein hydrolyzate, onion powder, leek powder, and pepper.

The cold soup base of the present invention can be prepared by simply mixing these powders, but dispersion and solubility during cooking can be improved by granulating this mixed powder using a fluidized bed granulator or the like. be able to. Although it is not necessary to use any particular excipient for granulation, by adding the above-mentioned excipients in advance, the flow characteristics during granulation and the physical properties of the granules can be improved.

The cold soup base of the present invention can be made to drink by simply adding cold water or cold milk and stirring, but it can also be made to drink by adding water or hot water and bringing it to a boil in a pot, then cooling it. good. .

The type of cold soup is not particularly limited as long as it contains matte potatoes and fats and oils, but an example is vichyssoise.

The cold soup base of the present invention is the first of its kind that can be made drinkable by simply adding cold water or cold milk. It is excellent.

Examples are shown below. Note that % in this specification represents weight % unless otherwise specified.

Example 1 60 to 80 mesh mash potato powder 34%, palm oil content 70%, powdered oil and fat containing sodium caseinate, dextrin and fatty acid monoglyceride 34%, skim milk powder 6%, lactose 5%, dextrin 9%, salt 5%, Sodium glutamate 0.4%, meat extract 0.7%, onion powder 0.7%, vegetable protein hydrolyzate 0.7%,
After stirring and mixing 0.5% of Koshiyo, 2% of leak powder, and 2% of rapeseed oil using a powder mixer, the mixture was granulated using a fluidized bed granulator and further dried to a moisture content of 2 to 5%. The dried granules were sieved using a 10 mesh sieve, and the particle size was 16 to 40.
A cold soup base for Metsushi was prepared.

This cold soup ingredient 15! y- was dissolved in 150 y- of cold milk and used for drinking.

Example 2 30% 40-60 mesh matsy potato powder, skim milk powder, 30% animal fat powder containing dextrin and sugar ester, 5% vegetable powder oil, 5% whole milk powder
, lactose 5%, dextrin 7%, salt 5%, monosodium glutamate 1%, meat extract 5%, onion powder 4.8
%, Koshiyo 0.2%, rapeseed oil 2%, and leak powder 2% were stirred and mixed in a powder mixer, then granulated in a fluidized bed granulator, and further dried to a moisture content of 2 to 5%.

The dried granules were sieved using a 10 mesh sieve to prepare a cold soup base having a particle size of 16 to 50 mesh.

This cold soup base 18y- was dissolved in 150y- of water, once brought to a boil, and then cooled to 10°C and used for drinking.

Patent applicant: Knorr Foods Co., Ltd. Agent Patent Attorney 1) Masahiro Naka

Claims (1)

[Claims] A powdered or granular cold soup ingredient characterized by containing powdered oil and fat obtained by mixing oil and fat with an aqueous solution containing protein or an emulsifier, emulsifying the mixture, and drying the mixture and matsea potato powder.