JPS61162157A - Instant soup square containing ingredient, and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare the titled soup square which can be dispersed and dissolved extremely easily in the preparation of soup, by covering a freeze-dried uniform mixture devoid of oil or fat with a layer of an oil or fat having a melting point higher than normal temperature. CONSTITUTION:A material other than oil or fat is mixed uniformly in water to obtain an intermediate material for ingredient-containing soup. The intermediate material is freeze-dried in a mold or cut to a desired shape after freeze-drying. The surface of the freeze-dried product is coated with molten oil or fat, and the oil or fat is solidified to obtain the objective instant soup square containing the ingredient. A sufficient amount of ingredient can be added to the soup, and the soup square can be dispersed or dissolved extremely easily in the preparation of soup. The soup square keeps its quality for a long period, and is storable and transportable without causing collapse.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to an instant solid soup with ingredients and a method for producing the same.

(Prior Art) Instant soups are required to be convenient to handle when eating and drinking, and solid instant soups are superior to powdered instant soups in this respect. However, solid soups have the disadvantage that they take longer to disperse and dissolve than powdered instant soups.

Furthermore, in instant soups containing ingredients, it is difficult to mix sufficient amounts of ingredients into the solid product.

For example, as a method for manufacturing an instant solid soup,
No. 26826 discloses a method consisting of compression molding a soup powder material and uniformly coating the molded product thus obtained with heated and molten fats and oils. However, in this method, when the soup powder material is mixed with collected wood, such as vegetables, and compression molded, the structure of the ingredients is partially destroyed, and when the product is rehydrated in hot water to prepare soup, the ingredients are ,
For example, there are drawbacks such as vegetables etc. not being restored to their natural shape.

In addition, Japanese Patent Application Laid-Open No. 58-158164 discloses that after heat-treating soup ingredients, they are mixed uniformly in a dextrin solution and frozen, the concentrated soup is poured into a container containing this frozen product, and this is freeze-dried. Discloses a method for producing instant soup with ingredients. However, this method has drawbacks, such as the general properties of freeze-dried products, such as low shape-retaining ability and loss of shape during storage and transportation. In addition, conventional freeze-dried products
Because it has a porous internal structure and a large surface area, it is susceptible to oxidation when it comes into contact with air, and it also has problems with storage, such as absorbing moisture quickly when left in the open air.

Therefore, the ingredients contain a sufficient amount of ingredients in their natural state, are extremely easy to disperse and dissolve during soup preparation, have high quality stability over a long period of time, and are unlikely to crumble during storage or transportation. A solid instant soug containing wood and a method for producing the same are not known.

(Problems to be Solved by the Invention) This invention can contain sufficient amounts of ingredients in their natural state, is extremely easy to disperse and dissolve when preparing soup, and has stable quality over a long period of time. To provide a solid instant sugue containing ingredients that has high properties and is less likely to crumble during storage and transportation, and a method for producing the same.

(Means for Solving the Problem) The above-mentioned problem is that in instant solid sugues containing commonly used ingredients such as fats and oils, starch, flour, dextrin, meat, vegetables, dairy products, and seasonings, An instant solid soup consisting of a freeze-dried product of a homogeneous mixture of ingredients other than fats and oils, and a layer of fats and oils having a melting point higher than room temperature, which coats the outer surface of the freeze-dried product, and fats and oils, starch, flour, dextrin) ,meat,
In the method for producing solid soup with collected ingredients made from commonly used ingredients such as vegetables, dairy products, seasonings, etc., (1) the step of preparing soup by uniformly dissolving or suspending ingredients other than fats and oils in water; (2) ) preparing a lyophilized product by putting the intermediate soup material containing ingredients into a mold and freeze-drying it, or by freeze-drying the intermediate material containing soup ingredients and cutting it into a predetermined shape; and (3) The problem is solved by a method comprising the steps of: coating the surface of the freeze-dried product with molten fat and then solidifying the fat.

(Specific explanation) In this invention, instant solid soup has a certain shape and size, for example, a size suitable for preparing one cup of soup, and can be prepared by adding it to hot water or adding it to water. A soup that easily disperses or dissolves when heated and added to a soup. Examples of this soup include Western-style soups such as consommé soup, cream soup, and Japanese-style soups such as pork soup, kenchin soup, and various miso soups. , and Chinese-style soup.

Ingredients for the solid soup of this invention include, for example, wheat flour,
Grain flour such as rice flour or gelatinized products thereof, raw starch such as cornstarch, waxy cornstarch, 4-tet starch, tapioca starch or gelatinized products thereof, dextrin, sugars such as lactose, and even powdered milk, cheese, putter,
Examples include those commonly used in the production of solid soups, such as dairy products such as whey. Further, flavor raw materials include salt, sugar, soy sauce, chemical seasonings, animal and plant protein decomposition products, yeast extract, spices, and the like.

Among the ingredients of the solid soup of the present invention, the ingredients include meat such as beef, pork, and chicken; vegetables such as carrots, onions, cabbage, tomatoes, cucurbits, kagecha, celery, and spinach; Mushrooms such as room, shiitake,
Examples include seaweeds such as wakame and kelp, grains such as corn, barley, and kokuryang, beans, fish meat, shellfish, seafood products such as 7-fish fin, eggs, tofu, noodles, pasta, croutons, and the like.

Examples of oils and fats include /4'-mu oil, coconut oil, soybean oil,
Examples include rapeseed oil, cottonseed oil, corn oil, beef tallow, liver fat, chicken fat, etc., or their fractionated solid fats, transesterified solid fats, and hydrogenated fats and oils, among which fats and oils that are solid at room temperature can be used alone. Further, oils that are liquid at room temperature can be mixed with fats and oils that are solid at room temperature, and used as a whole in a solid state at room temperature. in particular,
The above oil or fat mixture has a melting point of 35°C or higher and a temperature of 30°C.
It is desirable that the solid fat content (SFI) at ℃ is 30% or more. Oils and fats with a melting point of 35° C. or lower not only become sticky when handled, but also fail to maintain the desired shape, making them unsuitable for cine.

Next, the method for producing solid soup according to the present invention will be explained. The overall material composition of the solid soup is determined according to the conventional method depending on the type of soup to be produced. First, ingredients other than fats and oils are mixed with water to prepare intermediate ingredients for soup with ingredients. In this case, materials other than the ingredients, such as starch, flour, meat extract, milk powder, flavorings, etc., may be mixed with water first, and then the ingredients may be added, or they may be mixed at the same time. This intermediate material can be heated, if desired, to gelatinize the starch, promote elution of the extract from the solid material, and the like.

It is appropriate that the concentration of the soup intermediate material containing ingredients is 2 to 10 times the concentration of the soup at the time of eating and drinking. Preferably, in the case of soups with high solid content and high viscosity, such as cream soups, the amount should be 3 to 4 times, and in the case of soups with low solid content and relatively low viscosity, such as consommé soups, the amount should be 5 to 7 times. is preferable. If the concentration of the soup material before freeze-drying is too low, the porosity of the freeze-dried product will increase and the shape retention of the product will decrease.

Moreover, the apparent volume of the product becomes large, making it inconvenient to handle.

On the other hand, if the concentration of the soup material is too high, the structure of the product will be too dense, resulting in poor rehydration properties, and also requiring a long time for freeze-drying in the manufacturing process.

Next, the intermediate soup material containing ingredients prepared as described above is freeze-dried. This freeze-drying is conveniently carried out after the soup intermediate material is filled into a container having a predetermined size and internal shape determined according to the shape of the product. However, after freeze-drying, the dried product can also be cut into predetermined shapes depending on the shape of the product. Freeze-drying can be carried out according to conventional methods.

Next, oil is coated on the surface of the freeze-dried material having a predetermined shape close to that of the product. In this method, a fat or fat mixture having a melting point higher than room temperature is heated to melt it, coated on the surface of a freeze-dried product, and then cooled to solidify the fat. Since the freeze-dried product is porous, some amount of melted oil and fat will be impregnated into the freeze-dried product.
In this state, the fats and oils solidify, making the product's outer shell structure stronger.

The ratio of fats and oils to the entire instant solid soup is 5 to 25% by weight, preferably 8 to 18% by weight. If the ratio of fats and oils is too large, it will not only have an adverse effect on the flavor and appearance, but also cause the structure to become dense. If it is too thick, it will have poor solubility.

Moreover, if the ratio of fats and oils is too small, the effect of this invention of increasing the shape retention of the product will not be exhibited.

(Effect of the invention) In the instant solid soup containing ingredients of the present invention, ingredients other than oil and fat are solidified by freeze-drying /rS+p@
+ t and then 1 bite, and Δm Akira Ryoru's jealous spell 3' It is performed easily and in a short time. That is, when the solid soup product of the present invention is poured into hot water, as the temperature rises, the oil and fat begin to slowly dissolve, and almost at the same time, the exposed freeze-dried portion begins to rapidly disintegrate due to contact with the hot water, causing the oil and fat to dissolve. The soup becomes edible once it has completely melted.

On the other hand, the surface of the solid soup of the present invention is coated with solid fat and oil at room temperature, and the fat and oil infiltrate into the freeze-dried product at the interface between the fat layer and the freeze-dried product.
A strong outer shell is formed. Therefore, the reduction in shape retention, that is, the brittleness that freeze-dried products generally have, is sufficiently improved, and the product does not lose its shape during storage or transportation. In addition, it retains its shape even when a considerable amount of ingredients are added. Furthermore, the larger the area covered by the oil or fat, the more the problems of hygroscopicity and oxidation, which are disadvantages of porous freeze-dried products, are significantly improved.

Furthermore, in the solid soup of this invention, the ingredients are freeze-dried in a natural state in the soup, so the structure of the trap ingredients is not destroyed during production, and the ingredients remain intact when the product is rehydrated. Natural shape is restored.

Next, the present invention will be explained in more detail with reference to Examples.

Example 1. Manufacturing material composition of solid corn cream soup
(4 servings) (1) Sweet corn flour 15.
2% (2) Milk powder 14.
1y-(3) Salt 4.
0? (4) Meat extract powder 7
．． 6? (5) Sodium glutamate powder
1.5? (6) Vegetable extract powder
4.6? (7) β-carotene
0.2p (8) White - (par end
0.1? (9) Dextrin
12.7) α1 potato starch (gelatinized product)
10? αη sugar 4.
6t(2) Hardened coconut oil (melting point 42℃) 1r
,ry method Materials (1)~αη are mixed with warm water of about 1801 5 cm
x6clILX3C! Four IL (height) trays were filled with approximately 60 y each, and these were then freeze-dried.

After applying the mixture, it was cooled and solidified.

When boiling water was poured into the solid soup thus obtained, the corn cream was sufficiently hydrated within 1 minute and had an excellent flavor.

Comparative example 2. Manufacturing material composition of solid corn cream soup
(4 servings) (1) Sweet corn udder 15.
251-(2) Milk powder 1
4.1p (3) Salt
4.0? (4) Meat extract powder
7.61(5) Glutamic acid nogu powder
1.5% (6) Vegetable extract powder
466? (7) β-carotene
0.2y-(8) White pepper pine
o, 1y (9) dextrin
5.1? (To) Potato starch (gelatinized product)
17.7Pαρ powder oil
25.3% (b) Sugar
4.6? Approximately 70% of the above ingredients are alpha powdered oils and fats.
It consists of hydrogenated palm oil and about 30% dextrin. Therefore, the material composition of Comparative Example 2 is substantially the same as that of Example 1.

Method: Mix all the materials in powder form, then add water at about 180F to mix the whole thing evenly, and put it in the same container as Example 1.
It was filled and freeze-dried according to a conventional method.

Freeze-drying was more difficult than in Example 1, and it took a longer time than in Example 1. When boiling water was added to this solid soup, lumps (7 black) were formed and the soup was not easily dispersed and dissolved.

Claims (1)

[Claims] 1. In an instant solid soup with ingredients made of commonly used ingredients,
An instant solid soup comprising a freeze-dried product of a homogeneous mixture of materials other than fats and oils, and a layer of fats and oils having a melting point higher than room temperature covering the outer surface of the freeze-dried product. 2. In the method for producing an instant solid soup with ingredients made from commonly used ingredients, (1) preparing intermediate ingredients for soup with ingredients by uniformly mixing ingredients other than fats and oils in water; (2) the soup with ingredients; preparing a freeze-dried product by putting the intermediate material into a mold and freeze-drying it, or by freeze-drying the intermediate soup material with ingredients and cutting it into a predetermined shape;
and (3) coating the surface of the freeze-dried product with molten fat;
A method comprising: then solidifying the fat or oil.