JPS61257167A - Canned shellfish soup - Google Patents

Abstract

PURPOSE:The titled novel canned shellfish soup of the canned drink type, obtained by adding a specific amount of a specific food to a soup in a given concentration, particularly producible industrially at a low cost, rich in nutritive value, having a good flavor and suitable to nourishing drinks for hot vendors. CONSTITUTION:A canned shellfish soup obtained by adding 3-8% solid material of an onion and/or shucked shellfish, (B) 0-0.2% chemical seasoning and preferably (C) 2-4% margarine and (D) 0.025-0.1% sucrose ester of a fatty acid to a solution, which is a diluted 1-4% solution adjusted to 0.3-0.8% common salt concentration of a soup, having 35-60 deg. Brix scale and formed in producing canned shellfish.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to canned shellfish soup, and particularly to a novel canned beverage type (hereinafter referred to as drink type) shellfish soup that can be produced industrially at low cost and is delicious. Regarding canned food.

[Conventional technology]

Various kinds of shellfish soup are known as home cooking, but there are only a few canned varieties such as clam chowder, and there are no drink-type ones.

In order to industrially produce shellfish soup as a canned drink, the raw materials must be cheap and readily available, but the shellfish served in soups at restaurants are expensive. It is not suitable as a raw material for canned drink-type products.

BACKGROUND ART A material that has attracted attention as a suitable raw material for canned soup in terms of cost and supply is the broth produced during canning of clams, oysters, and scallops. The broth from these shellfish is rich in various amino acids such as taurine, aspartic acid, glutamic acid, glycine, alanine, and arginine. Not only is it possible to secure a sufficient supply of raw materials, but the cost is also extremely low because it is obtained as a by-product of canned shellfish. However, despite these favorable conditions as a soup ingredient, the broth from these shellfish has never been used directly as a raw material for canned soup, whether it is in the form of a drink or not. .

That is, the broth of these clams has a strong bitter taste because it contains monohypotassium magnesium chloride rock salt, and was thought to be unusable for soup or other edible purposes and was therefore discarded. In addition, the broth from oysters and scallops has a unique taste, so it cannot be used directly as an ingredient for soups. Conventionally, oyster broth is concentrated and used as an extract to flavor Chinese dishes, or it is spray-dried. It is used as oyster powder,
Scallop broth is simply concentrated and spray-dried into a powder that is used as a base for ramen soup.

[Problems to be solved by the invention]

The object of the present invention is to overcome the above-mentioned drawbacks of the boiled broth of oysters, oysters and scallops as a soup ingredient, and to produce a delicious and nutritious drink-type drink that does not have bitterness or dullness by using these broths as ingredients. They offer canned soup.

The inventor of the present invention realized the potential of the broth of sea bream, oysters, and scallops as a soup ingredient, and as a result of repeated research and experiments, the inventor decided to add specific foods to the broth of these shellfish. The inventors have discovered that by doing this, they can obtain a delicious soup that takes advantage of the flavor of the shellfish contained in these broths by removing bitterness and bitterness, and has led to the present invention.

[Means and effects for solving the problem] In order to achieve the above object, a canned beverage type shellfish soup according to the invention as set forth in claim 1 is provided with a Brix of 35° to 60° that occurs during the production of canned shellfish. A diluted solution of 1% to 4% of the broth of ``1'' or 2'' selected from the group consisting of onions and shellfish shellfish in a solution of 0.3% to 0.8% of common salt.
Seed solids 3% to 8% and chemical seasonings 0% to 0.2%
It is characterized by the addition of. By adding 3% to 8% of onion J3 and/or peeled onion to the shellfish broth, the bitterness or dullness of the shellfish broth can be masked and the flavor can be brought out.

In addition, the canned beverage according to the invention described in claim 2 can be added to shellfish soup (Bri produced during the production of canned shellfish).
x35° to 60° diluted 196 to 4% diluted 78 solution with salt concentration o3% to o8, and onion YJ3 and ■
3% to 8% of one or two solids selected from the group <7 from Nomusami, chemical seasonings 0% to 0.2%, margarine 2% to 4%, and sucrose fatty acid Nisdel 0.025 %〜
It is characterized by the addition of 0.01%. By adding 3% to 8% onion and/or shellfish shellfish to the shellfish broth, and further adding 2% to 4% margarine and 0.025% to 01% sucrose fatty acid ester, the shellfish It not only masks bitterness and bitterness, but also improves the flavor of the soup.

Prior to describing embodiments, a general explanation will be given regarding the configuration of the present invention. Ii, in this specification X, all component ratios are weighted ♀
It is shown in %.

The shellfish broth 1 used in the present invention is produced when shelling shells of clams, oysters, and scallops is boiled for the production of canned clams, oysters, and scallops [1 rix of boiling broth of 35° to 60° is preferable. be. One type of these broths may be used for Kodoku, or a mixture of multiple types of broths such as anari and oysters may be used.

Dilute the above broth with water to 1% to 4%, adjust the salt concentration of the solution to 0.3% to 0.8%, and add chemical seasoning EIO%.
~0.2% is added and after boiling, the solids are removed and the broth is poured into a food can to which 3% to 8% of onion and/or shellfish shells have been added. Next, the can is vacuum-sealed and then heat sterilized so that the F value is between 4 and 6.

When pouring the broth into the food can, add 2 ounces of margarine in addition to the onions and/or shellfish shells mentioned above, if desired.
%~4% and sucrose fatty acid ester 0.025%~0.
Add 1%.

The reason why onions are added to the above shellfish broth is that the allyl compounds contained in onions mask the bitterness of oysters and scallops.
It has also been found that the onion seasoning has the effect of alleviating the bitterness of arili and making chikara+ and small oysters have a mellow taste as a whole. It is preferable to chop onions into pieces with a diameter of about 0.3 cm and put the required amount into a food can in advance.

The reason why shellfish shells are added to boiled shellfish is that the bitter taste of clams disappears because the shellfish absorbs the magnesium chloride in the broth, and clams, oysters, and scallops are commonly heated. Glycogen and free amino vinegar seep into the broth from the peel inside, improving the taste.
(This is because it masks the unique flavor of each shellfish. It is preferable that the shellfish is from the same species as the broth, but it is not necessarily limited to this. The shellfish is similar to the onion. Place the shellfish in a food can in advance, but you can either put the whole shellfish in it or put it in pieces.

Onions and peeled onions each have the above-mentioned effects even when added alone, but when both are used together, the same effect can be exhibited. If onion and/or shellfish are added less than 3%, the effect will be weak, but if you add more than 8%, the onion flavor and shellfish flavor will become stronger, diluting the shellfish flavor, and increasing the amount of shellfish. In this case, it is not preferable because it increases the cost.

Onions and /'ma1; were added to shellfish shells and margarine (it was found that the unique flavor of margarine masked the unique taste of each shellfish and created a desirable shellfish flavor. .

The effect of margarine twisting is less than 2%, and 4
If it exceeds %, the soup will become oily and may actually spoil the flavor of the shellfish soup. When using margarine, sucrose fatty acid ester is added to emulsify the margarine.

In the twisting process of sucrose fatty acid Nisdel, if it is less than 0.025%, its emulsifying effect6 cannot be obtained sufficiently, and if it exceeds 0.01%, it is not only wasteful, but also the color of the soup becomes cloudy, and if stored for a long time, the contents will precipitate. So I don't like it.

The salt concentration of the soup is suitably in a relatively low range of 0.3% to 0.8%. Boiled shellfish)'1 normally contains salt within this range, but if it is insufficient, add salt to adjust the salt concentration within this range.

Furthermore, since the salt concentration is low, corrosion of the can due to salt is less likely to occur, and the can can be stored for a long period of time, which is advantageous.

The food cans for filling the soup of the present invention may be TFS cans or tin cans.

Also, the T on the lid and inside of the can? For ill, it is preferable to use epoxyphenol-based RTN, and vinyl-based paint is not acceptable.

The canned soup of the present invention can be stored and sold in either cold vending or hot vending machines, and in particular, as described below, no deterioration occurs even when stored at 55°C for one month. 1 - Suitable as a nutritional drink for vendors. The soup of the present invention is usually a consommé type soup, but it may also be made into a potage-like drink type soup by adding cream and cornmeal.

〔Example〕

Example 1 Glutamine IS! in a 3% diluted solution of Ariri M (Brix 48°)! 2. Add 0.2% thorium, and after boiling 0.
Inject 1909 into RJ200ffi, which had previously been filled with 10g of onion cut into 3cm diameter pieces.
After vacuum tightening, it was heat sterilized at 115°C for 25 minutes.

Example 2 0.2% monosodium glutamate was added to a 3% diluted solution of clam broth (8riX/l 8°) and boiled. After lli, 185 g of chopped onions, 5 g of margarine, and 0.1 g of sucrose fatty acid Nisdel were poured into an RJ200 can in advance in the same manner as in Example 1, and after vacuum sealing, heat sterilization was performed under the same heating conditions as in Example 1. did.

Example 3 0.2% monosodium glutamate was added to a 3% diluted solution of clam broth (8r1x48°), and after boiling, 4 pieces of shelled clams (approximately 10 g) were added to the RJ20 boiler.
190C) was injected into a can, and after the blank pages were sealed, heat sterilization was performed under the same heating conditions as in Example 1. The shelled clams were prepared by boiling clams in boiling water for 4 minutes and then removing the shells.

Example 4 Sodium glutamate "Kum 02%" was added to a 4% diluted solution of boiled clams TL (Brix 48°), and after boiling, Mijji/V-cut onions 109 were added in advance in RJ200 as in Example 1. Pour 1909 into the can and vacuum 54
After heating, f2 bacteria were heated under the same heating conditions as in Example 1.

Example 5 1.3% of boiled clams i1 (Brix54.6°)
02% monolithium glutamate and 04% common salt were added to the diluted solution, and after boiling, 190g was poured into an RJ200 outlet into which 4g (about 10g) of shelled clams prepared in the same manner as in Example 3 had been placed. Example 1 after vacuum seaming
It was heat sterilized under the same heating conditions.

Example 6 1.3% of boiled oysters '7-f (Brix57.O")
6) Add 0.2% sodium glutamate and 0.4% sodium chloride to the diluted solution, boil it, and then add 2 shucked oysters (approximately 10C) boiled for 2 minutes. 6) RJ2.
1900 was injected into 00 cans.

Example 7 0.2% 1-lium glutamate and 0.4% salt in a 2% diluted solution of boiled oysters Fl (Brix 39.8°)
After boiling, add 1 liter to R'J200 can in which 10 q of chopped onions were added in the same way as in Example 1.
90 (J) was injected, and after vacuum tightening for 5 minutes, it was heat sterilized under the same heating conditions as in Example 1.

Example 8 02% monosodium glutamate and 0.4% food jp were added to a 2% diluted solution of oyster broth (Brix 39.8°), and after boiling, two shucked oysters (approximately 10 g) were boiled for 2 minutes.
) was poured into an RJ200 can that had been filled in advance, and after vacuum sealing, it was heat sterilized under the same heating conditions as in Example 1.

Example 9 0.2% monosodium glutamate and 0.4% common salt were added to a 2% diluted solution of Kagi broth (Brix 39.8°), and after boiling, chopped onions 1 were prepared in the same manner as in Example 1.
0g, margarine 5Q J3 and sucrose fatty acid Nisdel 0.1% in an RJ200 can containing 18
After vacuum seaming, heat sterilization was carried out under the same heating conditions as in Example 1.

Example 10 Oyster broth (Brix 39.8°) and clam broth (B
After mixing each 1.3% diluted solution of Rix48°) in a 1:1 ratio, glutamic acid] ~ 0.2% lithium and 0 salt
．． 4%, and after boiling, chopped onions 1C1 were added in advance as in Example 1.
190g of the mixture was poured into a can, vacuum sealed, and heat sterilized under the same heating conditions as in Example 1.

Example 11 Oyster broth (Brix 39.8°) and clam broth (B
After mixing each 1.3% diluted solution of Rix 48°) at a ratio of 1:1, monosodium glutamate 0.2% and salt 0.4%
, 0.1% of sucrose fatty acid ester was added, and after boiling, 19 g was added to an RJ200 can containing 10 a of chopped onion and 59 g of margarine in the same manner as in Example 1.
After injecting 0 g and tightening the vacuum 5 times, it was heat sterilized on the same heating bed f'1 as in Example 1.

Example 12 After mixing 1.3% diluted solutions of oyster broth (Brix 39.8°) and crab broth (Brix 48°) in a ratio of 1=1, glutamic acid 1-lium 0.2% salt 0
．． 4% and after boiling, same method as Example 3 and Example 8'C-Prepared 1 Anari shellfish and 1 Oyster sashimi (approximately 10 g) were added to RJ200 can.
90q was injected, and after vacuum seaming, heat sterilization was carried out under the same heating conditions as in Example 1.

Example 13 Sodium glutamate A% 0.2% and salt 0 in a 1.5% diluted solution of scallop broth (Brix 46.8°)
．． After adding 4% and boiling, 190g of onion was poured into an RJ200 can containing 10Q of chopped onions in the same manner as in Example 1, and after vacuum sealing, heat sterilization was carried out under the same heating conditions as in Example 1.

Example 14 Scallop broth (Brix 46.8') (7) 1
．． 0.2% sodium glutamate and 0.4% salt were added to a 5% diluted solution, and after boiling for 1 Jlj, 10 g of chopped onion, 5 g of margarine, and 0.1% of sucrose fatty acid ester were added in advance in the same manner as in Example 1. 185g of the mixture was poured into an RJ200 can, vacuum sealed, and heat sterilized under the same heating conditions as in Example 1.

[Effect of appropriation]

As described above, according to the present invention, by adding onion and/or peeled shellfish or margarine, rice, sucrose, and fatty acid Nisdel to boiled pork 1,
Since the bitterness and dullness of shellfish broth can be significantly masked, clam broth, etc., which had previously been discarded as unusable, can be effectively used as a soup ingredient, making it highly nutritious and excellent. It is possible to provide canned shellfish soup in the form of a manufactured drink having the flavor of shellfish at a significantly low cost. The results of the can open test immediately after production of the canned goods of each of the above examples are shown in Table 1 below, and it can be seen that all of them have excellent taste and flavor as soup.

+++ indicates the best, ++ indicates good, + indicates slightly good, and samurai indicates average.

Table 2 below shows the results of the open can test after storing the cans of each of the above examples at 55° C. for one month. As is clear from Table 2,
The canned soup of the present invention can maintain good taste and flavor even when stored in hot benggu for a long time without deterioration.

(Note) Taste is the result of tasting by a panel of people; +++ means best, ++ means good, + means somewhat good, and average means average.

In addition, the price of the shellfish soup of the present invention is shown in Table 3 below.
It is.

Table 3

Claims (2)

[Claims] (1) Brix 35° to 6 generated during the production of canned shellfish
A 1% to 4% diluted solution of 0° broth with a salt concentration of 0.
3% to 8% of one or two solids selected from the group consisting of onions and shellfish shells in a 3% to 0.8% solution
and canned shellfish soup in the form of a canned beverage, to which 0% to 0.2% of chemical seasonings have been added. (2) Brix 35° to 6 generated during the production of canned shellfish
A 1% to 4% diluted solution of 0° broth with a salt concentration of 0.
3% to 8% of one or two solids selected from the group consisting of onions and shellfish shells in a 3% to 0.8% solution
, a canned shellfish soup in the form of a canned beverage, to which chemical seasonings 0% to 0.2%, margarine 2% to 4%, and sucrose fatty acid esters 0.025% to 0.1% are added.