JPS6126346B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a completely new method for industrially producing instant miso soup of excellent quality at low cost.

Instant miso soup prepared by freeze-drying and containing ingredients such as vegetables is already known. However, with these known instant miso soups, not only do the vegetables smell like dried grass, but they also break during transportation.
In order to add a fixed amount of ingredients, it was necessary to weigh and weigh each ingredient one by one, which was a complicated process.

The present invention was made to solve these drawbacks all at once, and was completed as a result of completely changing the way of thinking from the conventional method and repeating research tests.

From the viewpoint of workability on a factory scale, it is easier and more efficient to do this than to weigh a fixed amount by weight. Focusing on this point, the present invention first devised and adopted the following innovative method for weighing ingredients for miso soup.

That is, the ingredients to be added to the product miso soup are lightly boiled and heat-treated either individually or all together, and after these ingredients are mixed uniformly, this is formed into a plate shape and frozen. If this is cut into pieces of a certain amount, frozen ingredients with substantially uniform types and weights of ingredients can be obtained very easily.

According to this method, there is no need to dry several types of ingredients separately and add their weight to miso soup powder after sorting as in the conventional method, and the frozen ingredients formed into plate shapes are cut once. This method is very advantageous as an industrial method because it is sufficient and there is no complicated work or troublesome weight measurement. That is, according to the method of the present invention, it is possible to fill a well-balanced and constant amount of several types of ingredients in just one operation. In addition, in the present invention, it is also possible to freeze each type of ingredients in a plate shape, and then cut the plates into predetermined amounts for filling. All the ingredients used for miso soup can be used freely, such as leafy vegetables such as komatsuna, spinach, honeysuckle, green onions, taro, potato, daikon radish, etc.
Root vegetables such as carrots, stems and leaves such as bamboo shoots, pumpkins,
Fruit vegetables such as eggplant, mushrooms, tofu, fried tofu, hampen, shellfish, meat, fish, seaweed, and others can all be used. It is also of course possible to add udon or dumplings if necessary.

In this way, several kinds of ingredients are cut in a well-balanced and constant amount, and then stored in a container. Since the frozen ingredients are formed into plate shapes, they can be freely cut to match the shape and size of the container, which is particularly advantageous industrially.

Separately, miso soup seasoned with bonito flakes, dried sardines, shiitake mushrooms, monosodium glutamate, nucleic acid seasonings, etc. is prepared in a conventional manner. This miso soup is poured onto the freezing device produced as described above and placed in a container. This is heated to −30 to −70℃ using a conventional method.
After rapid freezing to , warm to 50-70℃ in vacuum
As the water evaporates, the heating temperature is gradually lowered to bring the product temperature to 40-50°C, and the algae are dehydrated and dried. This is packaged to obtain an instant miso soup product containing ingredients. It is further advantageous to include a moisture absorbent inside the packaging.

This product coats the ingredients by injecting miso soup onto the ingredients, which not only prevents the smell of dried vegetables, but also prevents the ingredients from breaking during transport or impact, even if the ingredients are fragile like tofu. It has a very high commercial value. Moreover, it has the excellent advantage of being uniform in quality, containing several types of ingredients in a well-balanced amount in the same amount, and having a very low product cost and being extremely advantageous from an industrial perspective.

The container is made of materials such as aluminum foil, ceramics, metal, and plastics such as styrofoam, and can be sized for one person or several people. If you fill a 200ml container with enough for one person, you can use it as instant miso soup by simply pouring boiling water into it, or by adding water and heating it in the microwave. Of course, without doing so, you can freely restore this product to the original miso soup as appropriate by using the usual method of transferring the product to a bowl or other container and pouring boiling water into it.

Examples of the present invention will be described below.

Example: 20g of chopped green onion, 20g of chopped seaweed, 20g of shredded fried tofu
and 30 g of spinach were lightly boiled in water, mixed uniformly, placed in a tray, and frozen at -30°C.
After freezing, the plate-shaped freezing device is removed from the tray, divided into 10 equal parts, and placed in containers made of aluminum foil.

Meanwhile, separately from the above, miso soup is prepared as follows. Finely chop 150g of Hatcho miso and add it to a broth (boiled) consisting of 215cc of water and 25g of bonito flakes.When it comes to a boil again, stop heating and leave it for 30 minutes. After this, you get miso soup.

The miso soup thus produced is divided into 10 equal parts and slowly poured into a container containing the ingredients produced above. Rapidly freeze this whole container to -30℃,
Next, put this in a freeze dryer to create a vacuum of 0.4 Torr.
It was dried for 20 hours under the following conditions. The final product temperature at this time is 50℃, moisture content is 1.0%, and the length is 5cm and the width is 4.5cm.
A block of dry miso soup with a thickness of 2 cm was created. When I put this in a soup bowl and poured 160ml of boiling water, I made delicious miso soup in 30 seconds.

Claims (1)

[Claims] 1 Heat-treat the miso soup ingredients individually or all at once, mix them uniformly, form them into a plate, freeze them, cut them into desired sizes and shapes, store them in a container, and then pour in the miso soup. A method for producing instant miso soup, which comprises freezing the whole container, removing moisture under vacuum, and freeze-drying.