JPS61162158A - Instant soup square - Google Patents

Abstract

PURPOSE:To prepare an instant soup square dispersible easily simply by pouring hot water on it, by exposing at least a part of the surface of the freeze-dried intermediate soup material from the surface of the soup square. CONSTITUTION:The objective instant soup square composed of conventional materials, i.e. (A) a solid pasty part obtained by melting or kneading at least a major part of the starchy material and the oil or fat material and if necessary a small portion of other material optionally under heating and (B) a freeze-dried product of the intermediate soup material composed of materials other than those of the component A. A part of the surface of the freeze-dried component is made to be exposed from the surface of the soup square. The instant soup square can be produced easily, and dispersed easily simply by pouring hot water on it.

Description

DETAILED DESCRIPTION OF THE INVENTION (Prior Art) Instant solid soups have many advantages over instant powder soups from the viewpoint of handling by end users. However, instant solid soups that have good dispersibility and solubility, can be made edible simply by pouring boiling water, and have good flavor, especially soups with relatively high viscosity and concentration such as potage soup and Chinese-style soup. There are no known instant solid soups for preparation.

Conventionally, solid soups have been produced by compression molding the entire material or by solidifying the entire material using the melting-solidifying properties of fats and oils. However, the solid soup produced by this method has a very dense structure, so it takes a relatively long time to disperse and dissolve it when eating and drinking, especially when preparing a soup with a high viscosity and a large amount of solids. Since the viscosity increases during dissolution, the whole solution cannot be dispersed or dissolved simply by pouring hot water, and it is necessary to thoroughly stir the solution with a spoon or chopsticks.

As a method to solve this difficulty in dispersing and dissolving solid soups, a method is known in which the entire soup material is mixed with water and freeze-dried to produce a relatively porous solid soup as a whole. It is being Solid soups produced in this way are relatively easy to disperse and dissolve when they contain low amounts of oil and starch; In the production of soup, freeze-drying is difficult and takes a very long time, and the solubility of the product is not sufficiently improved.

JP-A No. 55-26826 discloses a method for producing a solid instant soup, which is characterized in that a soup powder material is compression molded, the material is uniformly coated with oil and fat, and then the oil and fat is melted and solidified. However, in this method, all materials other than oil and fat are compression-molded together, and the entire surface of the compression-molded body is covered with a layer of oil and fat, so the structure is different from the present invention and does not exhibit the effects of the present invention.

JP-A-58-158164 discloses an instant ingredient that is characterized in that soup ingredients are mixed uniformly, frozen, cut into a predetermined shape, placed in a container, poured with concentrated soup, and freeze-dried. Discloses a method for manufacturing iris. However, in this method, all ingredients other than the ingredients are made into a concentrated soup and this is freeze-dried, so it cannot be applied to the production of solid soups with a relatively high content of oils, fats and starchy materials, and the product Dispersion and solubility are also not improved.

(Problems to be Solved by the Invention) The present invention provides an instant solid soup that is easy to produce and easily disperses by simply pouring reeds or shikamo-yu, especially with a relatively low content of fats and oils and starchy materials. The aim is to provide a large amount of solid soup.

(Means for Solving the Problems) The above problems are solved by preparing an instant solid soup made of commonly used ingredients, including all or most of the starchy ingredients and fat/fat ingredients, and optionally small portions of other ingredients. It consists of a solid paste-like part formed by melting or kneading with or without heating, and a freeze-dried part of a soup intermediate material made of materials other than the above, and at least a part of the surface of the freeze-dried part is a solid soup. It is solved to provide an instant solid soup characterized by exposed on the surface of the soup.

The instant solid soup according to the present invention may be packaged in a bag or the like in several pieces as is, or may be stored one by one in a tray or other container, and the exposed portion is may be covered (by packaging/container).

(Operations and Effects of the Invention) In the present invention, all or most of the internal powder material and fat material of the soup material are melted or kneaded and formed into a solid paste. It's extremely easy. In addition, materials other than the above are homogeneously mixed with water and freeze-dried, but these materials easily disperse or dissolve in water to form a soup-like liquid, and the viscosity of this soup-like liquid is low, so freeze-drying is extremely difficult. It's easy.

That is, freeze-drying can be carried out in a short time, and the freeze-dried product has sufficient porosity and can be easily dispersed and dissolved simply by pouring hot water.

In the solid soup of the present invention, at least a portion of the freeze-dried portion is exposed to the outside. Therefore, when hot water is poured into the solid soup, this exposure occurs without waiting for the paste portion to melt. The part comes into contact with the hot water from the beginning. As mentioned above, since the lyophilized portion of the solid soup of the present invention is highly dispersible or soluble in water, the lyophilized portion rapidly disintegrates, disperses, and dissolves from the exposed surface. Since it takes time and time to dissolve the solid paste portion, the dispersion and dissolution of the freeze-dried portion is completed before the viscosity increases due to melting of the solid paste portion. That is, the lipid melts with a slight delay in the disintegration, dispersion, and dissolution of the freeze-dried portion, causing the dispersion of lipid powder, starch particles, etc., and the viscosity of the entire soup gradually increases. Therefore, the disintegration and dispersion of the entire solid soup proceeds rationally and smoothly, and so-called "clumps" (or bags) are not formed.

(Specific explanation) In this invention, instant solid soup is defined as having a certain shape and size, for example, a size suitable for preparing one cup of soup, and which can be added to or poured into hot water. This soup is a soup that easily disperses or dissolves into a soup that is heated by adding it to water and heating it.
Includes Japanese-style soups such as pork soup, Kenchin soup, and various miso soups, as well as Chinese-style soups. Among these various soups, the effect of this invention is that types such as cream soups and various Chinese-style soups have relatively high fat and starch contents and have a relatively high viscosity during eating and drinking (soup preparation). It is most noticeable in solid soups.

The solid yeasty portion of the invention may contain all or a substantial portion of starchy and fatty materials, optionally containing portions of other materials such as seasonings. Examples of starchy materials include grain flours such as wheat flour and rice flour, and gelatinized products thereof;
Examples include raw starches such as corn starch, waxy corn starch, potato starch, and tapioca starch, and gelatinized products thereof. These may be used alone or in combination of two or more depending on the type of soup. The oil and fat materials are edible oils and fats or mixtures thereof, such as noterm oil, coconut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, beef tallow, liver fat, chicken fat, etc., or fractionated solid fats and transesterified products thereof. Examples include hydrogenated 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. Specifically, the above fat or oil mixture has a melting point of 35°C or higher and a solid fat content (SFI) of 30°C.
) is preferably 30 cm or more.

Oils and fats with a melting point of 35° C. or lower cause stickiness, which is inconvenient not only during production but also during handling.

Pasty solids are made of other than fat and starch materials.
Small portions of the materials listed below may be added. For example, flavor can be enhanced by adding sugar, spices, etc. to fats and oils and starchy materials.

The amount of the paste-like solid portion varies depending on the type of soup, but is 10 to 50% by weight, preferably 30 to 40% by weight, based on the whole solid soup. Not only does it have a negative effect on the appearance, etc., but it also takes time to dissolve.

Materials constituting the freeze-dried portion include, for example, grain flours such as wheat flour and rice flour, or gelatinized products thereof, raw starches such as corn starch, waxy corn starch, potato starch, and tapioca starch, or gelatinized products thereof, dextrose, IJ, and lactose. Examples of the types include those commonly used in the production of solid soups, such as dairy products such as powdered milk, cheese, patter, and whey. In addition, flavor raw materials include salt, sugar, soy sauce, chemical seasonings, animal protein decomposition products, yeast extract, spices, and the like. However, if the amount of starchy material contained in the freeze-dried portion is too large, freeze-drying will be difficult and the effects of this invention will not be fully exhibited. It is preferable that the amount is 20% or less based on the total weight.

For the same reason, when including freeze-dried fat ingredients, their weight should be 20% of the weight of the entire solid soup.
It is preferable to set it to 1 or less.

Ingredients can be mixed into the freeze-dried portion, such as meat such as beef, pork, and chicken; vegetables such as carrots, onions, cabbage, tomatoes, cucumbers, kagecha, parsley, and spinach; Mushrooms such as mashi, room, and shiitake, seaweeds such as wakame and kelp, corn, barley, and seaweed such as kelp, legumes, fish meat, shellfish, seafood products such as fin, eggs, tofu, noodles, pasta, and croutons. etc.

The solid soup of the present invention is composed of the pasty solid portion and the freeze-dried portion, and at least a portion of the freeze-dried portion is exposed to the outside. That is, the freeze-dried portion is not completely covered by the pasty solid portion.

Examples of such configurations include various configurations, such as the one shown in FIG. 1 as a perspective view including a cross section.

In this figure, the part indicated by a dot is the freeze-dried part.
The shaded area is the yeast-like solid area. for example,
The solid soup of the form shown in (a) and (b) is prepared by first forming a pasty solid having a predetermined shape, then placing it in a freeze-drying container having a desired internal shape, and freezing it in this container. By injecting the intermediate drying soup material (liquid preparation before freeze-drying) and freeze-drying it, Kyoji can be produced. Moreover, the solid soup of the form (C) can be produced by forming a pasty solid into a donut shape or a cup shape, pouring the soup intermediate material into the dough, and freeze-drying this. Furthermore, the solid soup of the form (d) is obtained by forming a layer of pasty solid in a wide flat container, casting an intermediate soup material on top of the layer, and freeze-drying this, and finally forming this multilayer structure. It can be manufactured by cutting the body into the desired shape. It can be configured in various other forms.

Next, the method for producing instant solid soup of the present invention will be described. First, small portions of the fat material, starchy material, and optionally other materials are uniformly kneaded in a conventional manner. If it is necessary to heat the ingredients, heat and melt the fats and oils and mix the whole mixture uniformly. Next, if necessary, the kneaded product or melted product thus obtained is placed in a predetermined mold and molded.

The freeze-dried portion is formed by thoroughly mixing the ingredients other than those mentioned above in water to prepare a soup intermediate material, pouring this into a predetermined shape, and freeze-drying. The concentration of the soup intermediate material varies depending on the weight ratio and volume ratio of the paste solid portion and the freeze-dried portion in the solid soup to be produced, but it is important that freeze-drying is easy, and that the freeze-dried material is dispersed and dissolved. From the viewpoints of ease of consumption (during eating and drinking) and imparting a certain degree of shape retention to the freeze-dried product, the amount of solids in the soup intermediate material is 1001/l to 4001/11.
It is preferable to set K so that Therefore, it is preferable to select the volume ratio of the yeast-like solid portion and the freeze-dried portion depending on the overall composition so that such a range of soup intermediate materials can be used.

Freeze-drying can be carried out under conventional conditions and using conventional equipment. In this invention, a 4-stripe solid portion is first formed, then a soup intermediate material is brought into contact with the solid portion, the whole is cooled to freeze at least the soup intermediate material, and then freeze-dried. As a specific method for this, the method described above in connection with the solid soup form can be used.

Alternatively to this method, the pasty solid part and the freeze-dried part can be first produced separately and then joined together by gluing them together with an edible adhesive, for example starch glue.

(Example) Next, this invention will be explained in more detail by way of an example, and the effects of this invention will be clarified by means of a comparative example.

Example 1. Manufacturing material composition of solid corn cream soup (
(4 servings) (1) Sweet corn cutter 15.2
．． p(2) Milk powder 12.7g (3) Salt 4.0.9 (4) Meat extract/4 powder 7.61 (
5) Glutamic acid nogu powder 1.5, @(
6) Vegetable extract parable 4.61
(7) β-carotene 0.2g (8
) White Penoder Powder 0.1p (9)
7″ Kistrin 12.71ion
Potato starch (gelatinized product) 17.7iαρ
Hardened palm oil (melting point 42℃) 1r, rp (2)
Sugar 6.09 Method Among the above materials, (1) to (9) are the materials constituting the freeze-dried portion, and α1 to (2) are the materials constituting the paste-like solid portion.

Hydrogenated coconut oil is heated and melted, mixed with tetostarch and sugar, kneaded thoroughly, poured into a freeze-drying tray, cooled and solidified to form a paste-like solid layer with a thickness of 3 mm. did.

Materials (1) through aQ were then mixed with about 180% warm water and cast onto the yeasty solid layer in the tray described above.

This was freeze-dried according to a conventional method. By cutting this double layer structure into quarters, an instant solid corn cream soup was obtained.

When boiling water was poured into this solid soup, it was sufficiently hydrated within 1 minute, yielding corn cream with excellent flavor.

Comparative example 2゜Material composition (4 servings) (1) Sweet corn powder 15.2
, 1ir (2) Milk powder 12.77 (3) Salt 4.0II (4) Meat extract powder 7.61 (
5) Sodium glutamate powder 1.5g (6)
Vegetable extract udder 4.6g (7)
β-carotene 0.2. F(8)
White pepper pine 0. L9 (9)
Dextrin 5.1. ! ii'
(To) Potato starch (gelatinized product) 17.71I
(11 flj powdered fat 25.31) Sugar 6.1 Among the above materials, αη powdered fat consists of about 70% hydrogenated coconut 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 about 18 liters of water to mix the whole mixture uniformly, fill it into a freeze-drying tray, and freeze-dry it in the same manner as in Example 1. Amputated.

Freeze-drying was more difficult than in Example 1 and 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.

Example 3. Composition of manufacturing materials for Sangatou (Chinese style soup) (4
(1) Chicken bouillon (5 times concentrated) 2001
+1/(2) Ginger extract
111tl (3) Green onion extract 0
．． 54(4) Japan 1t! i
1Qd(5) Salt 5I (6) Dextrin 1n(7)
Potato starch (gelatinized product) 8g (8) Hardened coconut oil (melting point 42℃) 411 (9) Lard 2g Ingredients (7) ~
(9) was mixed and the whole was heated and melted, poured into a freeze-drying tray, and cooled to form a paste-like solid layer.

On the other hand, after heating and dissolving chicken bouillon (1), this was mixed with ingredients (2) to (6) to prepare a soup intermediate ingredient.

Ingredients were prepared by parboiling shredded cabbage, ham, shiitake mushrooms, bamboo shoots, and chicken fillets (70 g in total).

This ingredient was mixed with the above-mentioned soup intermediate material, and this was cast onto the above-mentioned yeast-like solid layer, and the whole was freeze-dried. This was cut in the same manner as in Example 1 to obtain solid Sangata-to.

When boiling water was poured into this solid soup, it was sufficiently hydrated within 1 minute, yielding Sansakutou with excellent running flavor.

[Brief explanation of the drawing]

Figure 1 is a perspective view showing one example of the form of the instant solid soup of this invention! 0, (,) to (c), cross sections are shown.

Claims (1)

[Claims] 1. An instant solid soup consisting of commonly used ingredients, in which all or most of the starchy ingredients and fat and oil ingredients, and optionally small portions of other ingredients, are melted with or without heating. Or, it consists of a solid paste-like part formed by kneading and a freeze-dried part of a soup intermediate material made of materials other than the above, and at least a part of the surface of the freeze-dried part is exposed to the surface of the solid soup. Instant solid soup featuring. 2. Claim 1, characterized in that the fat material constituting the paste-like part has a melting point of 35°C or higher, and has a solid fat content of 30% or higher at 30°C.
Instant solid soup as described in section. 3. The instant solid soup according to claim 1 or 2, wherein the weight of the pasty portion is 10 to 50% of the weight of the entire solid soup. 4. The instant solid soup according to claim 1, wherein the amount of oil and fat material contained in the freeze-dried portion is 25% by weight or less based on the entire solid soup. 5. The instant solid soup according to claim 1, wherein the amount of starchy material contained in the freeze-dried portion is 25% by weight or less based on the entire solid soup.