JPS61166386A - Preparation of soup cube - Google Patents

Abstract

PURPOSE:To obtain an instant soup cube having excellent appearance and shape-retainability, and dispersible and soluble easily to give a soup having excellent taste and flavor, by coating a specific freeze-dried concentrated soup intermediate with a hot molten liquid composed of an oil or fat material and a starchy material, etc., and cooling the coated material. CONSTITUTION:A solid paste component (A) is prepared from (a) a starchy material composed of cereal flour such as wheat flour, its gelatinized product, raw starch such as corn starch and its gelatinized product and (b) an edible oil or fat (mixture) having a melting point of >=35 deg.C and a solid fat content of >=30% at 30 deg.C. Separately, 0-20wt% component (a), 0-20wt% component (b) (based on the whole solid soup), and a seasoning raw material composed of salt, sugar, soy, artificial seasoning, spices, etc., and if necessary ingredients such as meat, vegetables, mushrooms, algae, etc., are mixed thoroughly in water to obtain a concentrated soup intermediate material having a solid content of 100-400g/l, and the intermediate is poured into a specific mold and freeze- dried to obtain a freeze-dried component (B). The component A is melted at >=50 deg.C, and the component B is coated with 10-50% molten component A, and cooled to coagulate the product.

Description

DETAILED DESCRIPTION OF THE INVENTION (Prior Art) Instant solid soups have various 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 methods for preparing instant solid soups.

Conventionally, solid soups have been produced by compression molding the entire material or 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 large amount of solids and high viscosity. The viscosity increases during dissolution, so simply pouring hot water will not disperse or dissolve the entire solution, and the solution must be thoroughly stirred with a spoon or knife.

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 If the solid soup produced in this way is low in fat and starch content, it may be dispersed,
Although it is relatively easy to dissolve, freeze-drying is difficult and takes a very long time to produce instant solid soups that are relatively high in solid content and fat and oil and have a high viscosity. Moreover, 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.
In a solid soup containing a relatively large amount of starchy material, it is not always easy to disperse and dissolve the compression-molded portion.

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 producing soup. However, in this method, all ingredients other than the ingredients are made into a concentrated soup and this is freeze-dried, so it is not suitable for producing a solid soup with a relatively high content of fats and oils and starchy materials.

(Problems to be Solved by the Invention) This invention makes it extremely easy to prepare an instant solid soup that is easily dispersed and dissolved just by pouring hot water, especially an instant solid soup that has a relatively high content of oil and fat materials and starchy materials. The purpose of the present invention is to provide a method that allows the production of

(Means for Solving the Problem) The above problem is a method for producing an instant solid soup that contains an oil or fat material and a starch material, and either does not contain an oil or fat material or a starch material, or only contains a small amount of these materials. A concentrated soup containing intermediate material is prepared, filled into a container, optionally mixed with ingredients before or after filling into the container, freeze-dried, and added with oil and fat materials and starchy materials, and other materials as desired. The problem is solved by a method characterized in that a heated melt consisting of a small portion of the material is coated and cooled.

(Functions and Effects) In this invention, all or most of the oil and fat materials and starch materials are melted by heating and solidified by cooling separately from other materials to form a portion of the solid soup (solid paste). It is easy to handle in the manufacturing process. On the other hand, other materials are suspended or dissolved in water to form a concentrated soup intermediate material, and this is freeze-dried to form a freeze-dried portion, but this soup intermediate material does not contain oil and fat materials and starch materials, Or, since its content is small, freeze-drying is easy.

Therefore, the solid soup produced by this method has the following advantages.

That is, the freeze-dried product has sufficient porosity, and therefore has good compatibility with water, and is easily dispersed and dissolved when it comes into contact with hot water.

In the solid soup produced by the method of this invention, the freeze-dried part is housed in a container and the upper part is covered with solidified paste, so the physical strength of the solid soup is increased, and the freeze-dried part is Even if a large amount of large ingredients are mixed into the portion, the shape retention of the solid soup as a whole is unlikely to deteriorate, so an instant solid soup that looks very good and has a good handmade flavor can be obtained. .

When the solid soup produced by the method of this invention is taken out of the container and hot water is poured into it, the solid base portion and the freeze-dried portion come into contact with the hot water at the same time. As mentioned above, since the freeze-dried portion of the solid soup of the present invention is extremely easily dispersed or dissolved in water, the freeze-dried portion rapidly disintegrates, disperses, and dissolves from the portion that comes into contact with hot water. Since it takes some time to dissolve the solid base portion, the dispersion and dissolution of the freeze-dried portion is completed before the viscosity increases due to melting of the solid soup portion. i.e. collapse of the freeze-dried part;
After a slight delay in dispersion and dissolution, the lipids dissolve, causing the dispersion of lipid particles, 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 has a certain shape and size, for example, a size suitable for preparing one cup of soup, and can be prepared by adding or pouring hot water. , or something that easily disperses or dissolves into a soup by adding it to water and heating it, and as this soup,
Examples include Western-style soups such as consommé soup and cream soup, Japanese-style soups such as pork soup, kenchin soup, and various miso soups, and 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 pasty portion of this invention consists of all or most of the starchy material and the fat material, and may optionally contain a portion 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 fat material is an edible fat or a mixture thereof, such as palm oil, coconut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, beef tallow, pork fat, chicken fat, etc., or fractionated solid fats or 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.

Also, fats and oils that are liquid at room temperature are mixed with fats and oils that are solid at room temperature.
As a whole, it can be used in a solid state at room temperature.

Specifically, the above oil or fat mixture has a melting point of 35°C.
With the above, the solid fat content (SFI) at 30°C is 3.
It is desirable that it is 0% or more.

The solid paste-like part contains, other than fats and oils and starchy materials,
For example, flavor enhancement can be achieved by adding sugar, spices, etc. to the fatty and starchy materials.

The amount of the solid pasty portion varies depending on the type of soup, but is 10 to 50% by weight, preferably 30 to 40% by weight, based on the entire solid soup.

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, tapioca starch, or gelatinized products thereof, dextrin, lactose, etc. In addition, examples include those commonly used in the production of solid soups, such as dairy products such as powdered milk, cheese, butter, and whey. Further, flavor raw materials include salt, sugar, soy sauce, chemical seasonings, animal and plant 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 become difficult and the effects of this invention will not be fully demonstrated. For the same reason, when oil and fat materials are included in the freeze-dried portion, it is preferable that the weight be 20% or less based on the weight of the entire solid soup. .

Ingredients can be mixed into the freeze-dried portion, such as meat such as beef, pork, and chicken, carrots,
Vegetables such as onions, cabbage, tomatoes, cucumbers, kapocha, parsley, and spinach, mushrooms such as mashi-style rum, shiitake, seaweed such as wakame and kelp, grains such as corn, barley, and kelp, beans, fish, shellfish, Seafood products such as shark fin, eggs, tofu, I! Examples include pasta, croutons, etc.

In carrying out the method of the invention, the material constituting the solid pasty part and the material constituting the freeze-dried part are treated separately. The materials constituting the solid pasty portion consist entirely or mostly of starchy and fatty materials, and optionally minor portions of other materials, while the freeze-dried portion consists of other materials.

The freeze-dried portion is formed by sufficiently mixing predetermined materials in water to prepare a concentrated 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 can be easily performed, and that the freeze-dried product can be easily dispersed and dissolved (drinking, drinking, etc.). The amount of solids in the concentrated soup intermediate material is 100g/j! ~400g
/A is preferable.

After filling a predetermined amount of the soup intermediate material into a predetermined container, it is freeze-dried using conventional equipment under normal conditions. The volume of the container is determined, for example, according to the volume of one serving of solid soup.

Next, a predetermined amount of the heated melt is layered on the freeze-dried product.

The heated melt is prepared by mixing predetermined materials, mainly oil and fat materials and starch materials, and heating the mixture to a temperature higher than the melting temperature of the oil, for example, 50° C. or higher, preferably with slow stirring. In addition, grain flour, raw starch, etc. are used as starchy materials,
If it is necessary to gelatinize this, it is heated to a temperature higher than the gelatinization temperature of the starch used, for example, 80° C. or higher.

After coating a predetermined amount of melt, it is cooled and solidified.

In the method of this invention, one container can be used for each serving of solid soup, or the solid soup can be formed in a large container and then cut into solid soup for one serving. can.

Next, the present invention will be explained in more detail with reference to Examples, and the effects of the present invention will be clarified with reference to Comparative Examples.

Example 1. Production of solid corn cream soup Roof and plate bottom (4 servings) (11 Sweet corn powder 15.2g (2
) Milk powder 14.1g (3) Salt tag (4) Meat extract powder 7.6g (5)
Sodium glutamate powder 1.5g (6)
Vegetable extract powder 4.6g (7)
β-carotene 0.2g (8) White pepper powder 0.1g (9) Dextrin 12.7g α (to) Potato starch (gelatinized product) 17.7g αυ Hydrogenated coconut oil (melting point 42°C) 17.7g (2) Sugar
4.6g ingredients (11 ~ (rice) mixed with about 180g of warm water, 5c
Approximately 60 g was filled into a tray measuring ra x 5ell x 3 elm (height), and then this was freeze-dried.

Next, mix the ingredients aω~@ and slowly stir
It was heated to 0.degree. C. to melt it, and about 10 g of this was layered on the freeze-dried product, and then allowed to cool.

When the thus obtained solid soup was taken out of the container and boiling water was poured into it, it was sufficiently hydrated within 1 minute, and corn cream with excellent flavor was obtained.

Comparative example 2゜Forest material - Otoko (1) Sweet corn powder 15.2g
(2) Milk powder 14.1g (3) Salt 4.0g (4) Meat extract powder 7.6g (5)
Sodium glutamate powder 1.5g (6)
Vegetable extract powder 4.6g (7)
β-carotene 0.2 g (8)
White pepper pine 0.1g (9N dextrin 5.1gα Potato starch (gelatinized product) 17.7gαυ Powdered oil
25.3g (2) sand 11
4.6g Of the above materials +1) 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 All materials were powder-mixed, then approximately 180 g of water was added and the whole was mixed uniformly, 70 g of this was filled into the same container as in Example 1, and freeze-dried according to a conventional method. Freeze-drying was more difficult than in Example I and took a longer time than in Example I. When boiling water was added to this solid soup, lumps were formed and the soup was not easily dispersed and dissolved.

Claims (1)

[Claims] 1. A method for producing an instant solid soup containing an oil or fat material and a starch material, which involves preparing a concentrated soup intermediate material that does not contain the oil or fat material or the starch material or containing only a small amount of these, and filling this into a container. the ingredients, optionally before or after filling into containers, are mixed, lyophilized, coated with a heated melt consisting of fatty and starchy materials, and optionally small portions of other materials, and cooled. A method characterized by: