JPS61257168A - Canned shellfish soup - Google Patents

Abstract

PURPOSE:The titled inexpensive and tasty canned soup of the canned drink type obtained by adding a specific amount of tomato juice and a chemical seasoning to a solution which is a diluted solution adjusted to a specific common salt concentration of a soup formed in producing canned shellfish. CONSTITUTION:A canned shellfish soup obtained by adding 15-25% tomato juice and 0-0.2% chemical seasoning 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 boiling shucked shellfish, e.g. short-necked clam, oyster and scallop, etc.

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 types of shellfish soup are known for use in restaurants and at home, but only a few types such as clam chowder exist in canned form, and there are no drink-type ones. In order to industrially produce shellfish soup as a drink-type canned product, the raw materials must be cheap and available in large quantities, but the shellfish served in soups at restaurants are expensive and cannot be used in drinks. It is unsuitable as a raw material for canned foods.

BACKGROUND ART One of the raw materials for canned soup that is attracting attention as being suitable in terms of cost and supply is the broth produced during canning of clams, oysters, and scallops. The broth from these shellfish contains taurine, aspartic acid, glutamic acid,
It is rich in many types of amino acids such as glycine, alanine, and arginine, and has extremely high nutritional value and excellent flavor. Since it is obtained as a product of canned shellfish, the cost is extremely low. However, despite these favorable conditions as a soup ingredient, the broth from these shellfish has never been used directly as the raw material for canned soup, whether it is in the form of a drink or not. Ta. Of these, clam broth contains potassium chloride (magnesyl chloride), so it has a bitter taste and is considered unusable for soups or other food, so it is discarded. The broth from scallops cannot be used as a 1-soup preparation because it has a 7-mark. Traditionally, oyster broth is either concentrated and used as an extract for flavoring Chinese dishes, or it is spray-dried. It is used as oyster powder, and the scallop broth is simply spray-dried and used as a powder for ramen soup.

[Problems to be Solved by the Invention] An object of the present invention is to overcome the above-mentioned drawbacks of the boiled broth of clams, oysters and scallops as a soup raw material, and to
Our goal is to provide canned soups that are delicious, rich in flavor, and drinkable without bitterness or bitterness.

The present inventor focused on the potential of boiled clams, oysters, and scallops as soup ingredients, and as a result of repeated research and experiments, it was discovered that a specific food was added to the broth of these shellfish with a specific R. The inventors have discovered that a delicious soup can be obtained by removing bitterness and bitterness and utilizing the flavor of shellfish contained in these broths, leading to the present invention.

[Means and effects for solving the problem] In order to achieve the above object, the canned beverage type shellfish soup according to the invention as set forth in claim 1 has a Brix of 35° to Tomato juice 15% to 25% and chemical seasoning 0% to 0.2% in a 1% to 4% diluted solution of 60' broth with a salt concentration of 0.3 to 0.8%.
It is characterized by the addition of. By adding 15% to 25% tomato juice to the shellfish broth, the bitterness or bitterness of the shellfish broth can be masked and the flavor of the shellfish can be brought out.

Moreover, the canned beverage-type shellfish soup according to the invention described in claim 2 has a Brix level that occurs during the production of canned shellfish.
A 1% to 4% diluted solution of the broth at 35° to 60° with salt: 8 degrees, 1 tomato juice in a 3 to 0.8% solution.
5% to 25%, chemical seasonings 0% to 0.2%, and onion and shellfish shells (with the addition of 3% to 8% of one or two solids selected from !Y) It is characterized by 15% to 25% tomato juice in shellfish broth.
and onion and/or shellfish peeled from 3% to 89%
By adding 6, it not only masks the bitterness and taste of shellfish 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. In addition, all ingredient ratios at Mizuyo m store are weight ω%.
It is shown by .

As the shellfish broth used in the present invention, a broth with a Brix of 35'' to 60°, which is produced when shelling clams, oysters, and scallops are boiled for producing canned shellfish, is suitable. One type of these broths may be used alone, or a mixture of multiple types of broths such as those for clams and oysters may be used.

The above broth was diluted 1% to 4% with water, the salt concentration of the solution was adjusted to 03 to 0.8%, and the chemical seasoning was added 0% to 0.0%.
After adding 2% and boiling, i~71-di1-s 15%~25
% and pour the mixture of broth and tomato juice into a food can. Next, after vacuum-sealing 5, heat sterilize it so that the straightness is between 4 and 6.

Furthermore, when pouring the broth into the food can, 3% to 8% of onion and/or shellfish shellfish may be added to the food can as desired.

The reason why tomato juice is added to the shellfish broth is that the unique flavor of tomatoes masks the bitterness and taste of shellfish and creates a pleasant shellfish flavor.

Toma! - If the amount of juice added is less than 15%, it will not have a sufficient effect of masking the bitterness and taste of shellfish, and if it exceeds 25%, it will be too sour and dilute the flavor of shellfish, which is not preferable.

The reason why onions are added to the above mixture of shellfish broth and tomato juice is that the allyl compounds contained in onions mask the bitterness of oysters and bokte shellfish, and the onion's flavor alleviates the bitterness of clams. However, it has been found that oysters and scallops have the effect of making the overall taste mellow.

It is preferable to chop the onion into 0.3 cm diameter pieces and add the required amount to a food can in advance.

The reason why shellfish shells are added to the mixture of shellfish broth and tomato juice is that the bitterness disappears because the shellfish absorbs the magnesium chloride in the broth, and it also improves the taste of clams.
When it comes to oysters and scallops, it is common to release glycogen and 'El' amino acids from the grains during heating; 8 to improve the taste when boiled, and 14 to 14 right wedges to each shellfish. This is because it masks the The shellfish is preferably the same type of shellfish as the broth, but is not necessarily limited to this. Just like onions, you can put the shellfish in a food can in advance, but you can also put the whole shellfish in there, or you can put it in a jar.

Onions and peeled onions, respectively, were added to a mixture of shellfish broth and tomato juice in East Germany, but they had the above effect.
If you use department stores together, you can make the effect even more effective. The amount of onion and/or peeled onions added is 3%.
If it is less than 8%, the effect will be weak, but if it exceeds 8%, the onion flavor and sweetness will be strong, diluting the flavor of shellfish, and if it is peeled, the cost will be high, so the salt concentration of the soup is undesirable. A relatively low range of 3% to 0.8% is suitable. Shellfish broth usually contains salt within this range, but if it is insufficient, add salt to adjust the salt concentration within this range.

In addition, since the content of 11 salt 85 ) 5 is low in this way, corrosion of the can due to salt is less likely to occur, and the canned food has the advantage of being able to withstand long-term storage.

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

Furthermore, it is preferable to use epoxyphenol-based paints for the lid and inner surface of the can, and vinyl-based paints are not acceptable.

The canned soup of the present invention can be stored and sold in either cold bender or hot bender type Jisen vending machines, and does not change even when stored at 55°C for 1 hour as shown in (2) above. It is suitable as an educational drink for hot vendors because it does not produce any product. Although the soup of the present invention is a consommé type soup, it may be made into a potage-like drink type soup by adding cream, corn, etc.

〔Example〕

Example 1 4% diluted solution of Alili broth (Brix 48°) 251
0.2% of sodium glutamate was added to the mixture, and after boiling, 483G of tomato juice (approximately 19.3%) was added.

Next, add the mixture of boiled broth and tomato juice to the clams.
(approximately 10 g) was placed in advance. RJ200
1909 was injected into the mold, and after vacuum sealing, it was heat sterilized at 115°C for 25 minutes. For the shelled clams, clams were boiled in boiling water for 4 minutes and the shells were removed.

Example 2 0.2% monosodium glutamate was added to a 4% diluted solution of clam broth (Brix 48°), and after boiling, 19.3% 1-mado juice was added, and then 03 was 100 onions chopped into diameters. RJ with pre-installed
190o injection into 200ffi, 115℃ after vacuum seaming
It was heat sterilized for 25 minutes.

Example 3 0.2% monosodium glutamate was added to a 4% diluted solution of clam broth (Brix 48°), and after boiling, 19.3% tomato juice was added and 200g was injected into RJ2001, and after vacuum seaming, Example 1 was added. Heat sterilization was performed under the same heating conditions.

Example 4 Add 0.2% sl-lium glutamate to a 4% diluted solution of oyster broth (Brix 39.8°), add 1-mado juice 585Q (approximately 23.4%) after boiling, and add RJ
2009 was poured into 200 cans, vacuum sealed, and heat sterilized under the same heating conditions as in Example 1.

Example 5 0.2% sodium glutamate was added to a 4% diluted solution of oyster broth (Brix 39.8°), and after boiling, 234% tomato juice was added, and then 10 q of green onions chopped into pieces of about 0.3 cm diameter were roughly added. teJ3itCR
-1900 was injected into J200a7, and after vacuum seaming, heat sterilization was performed under the same heating conditions as in Example 1.

Example 6 0.2% sodium glutamate was added to a 4% diluted solution of scallop broth ([', rix 46.8°), and after boiling, 50g (approximately 20%) of 1-7 Tojicose was added to RJ.
200Q was injected into the 200g river, and after vacuum seaming, it was heat sterilized using the same heating strip fl as in Example 1.

〔Effect of the invention〕

As described above, according to the present invention, by adding tomato juice to the shellfish broth 1 or adding onions and shellfish meat in addition to this, the shellfish broth is improved. Because it can significantly mask bitterness and dullness,
It is now possible to effectively use A4-nori broth, etc., which was previously discarded as unusable, as a soup ingredient.
To provide canned shellfish soup in the form of a canned beverage that is rich in nutritional value and has an excellent shellfish flavor at a significantly low cost.

The results of opening the cans of each of the above Examples immediately after production are shown in Table 1 below, and it can be seen that the cans had the same taste and flavor as soups.

(Note) Taste is the result of tasting by a panel of people. +++ indicates best, ++ is good, + is slightly good, and expert is expert.

Further, the results of the open can test after storing the cans of each of the above examples at 55° C. for one month are not shown in Table 2 below. As is clear from Table 2, the canned soup of the present invention can maintain good taste and flavor without deterioration even when stored in a hot vendor for a long period of time.

Table 2 (Note) Taste is the result of tasting by a human panel; +++ indicates the best, 10+ indicates good, + indicates slightly good, and soil indicates average.

The nutritional value of the shellfish soup of the present invention is shown in Table 3 below.

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.
Tomato juice 15% to 25% in a solution of 3% to 0.8%
% and chemical seasonings 0% to 0.2%. (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.
Tomato juice 15% to 25% in a solution of 3% to 0.3%
%, chemical seasonings 0% to 0.2%, and one or two types of solid matter selected from the group consisting of onions and shellfish shells 3% to 8%. canned soup.