JPS6131068A - Concentrated gelatinous soup for frozen noodle - Google Patents

Abstract

PURPOSE:To obtain concentrated gelatinous soup for frozen noodles, storable without using a bag, and cookable in a short time, by adding agar powder, gelatin and/or sodium alginate to soup. CONSTITUTION:Agar powder, gelatin and/or sodium alginate are added to a soup in an amount of 0.2-10wt%. Since the concentrated gelatinous soup for frozen noodles keeps the gelatinous state even at -20-+30 deg.C, it can be put into a noodle pack together with the frozen noodles without using a soup bag, etc. Accordingly, the preparation steps can be reduced, the soup can be used in cooking without necessitating the opening of the soup bag, etc., and is servable easily only by pouring water or hot water thereto and heating the mixture. Furthermore, since the soup is resistant to freezing and coagulation even by the freezing of noodles, it can be liquefied without necessitating the thawing operation only by pouring hot water to the soup, to enable the taking of the cooked noodles in delicious state.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a concentrated gel-like suzo for freezing.

[Conventional technology]

Conventionally, frozen 11! Soups commonly used in IK include condensed liquid soups, powdered soups, and frozen liquid soups.

[Problem that the invention seeks to solve]

However, in such conventional soups, the former two types of liquid and powder type soups are actually used sealed in soup bags, so it is difficult to open the soup bag when cooking. In addition to saving you the trouble of having to do it,
In the first place, the drawback was that it required a separate process for packaging the suit into a bag. In addition, the latter type of frozen soup does not require opening the soup bag and can be placed directly on a gas stove, etc., but it takes too long to thaw the ice cube-shaped soup (usually 13 to 15 minutes). ),! I! l
The busy schedule of eating delicious food was too much.

Therefore, the inventor of the present invention has conducted various researches in order to overcome these conventional drawbacks and develop a frozen soup that does not require a soup bag and has a short cooking time. The present invention was completed based on the discovery that adding powder, gelatin, and sodium alginate provides the most effective gel-like concentrated soup for achieving the above objectives.

[Means for solving problems]

That is, the present invention is a frozen self-condensed gel-like soup containing one or more of agar powder, gelatin, and sodium alginate. It is produced by adding and dissolving one or more of agar powder, gelatin, and sodium alginate, and then cooling and gelling.

The liquid freely concentrated soup used here does not matter what its composition is, as long as it has a coulometric Suzo rating of 6. For example, for udon soup, it may contain soy sauce, various dashi soups, mirin, or 911. Examples of soups with added common salt, chemical flavorings, etc., and Chinese soups include soy sauce or miso with added bouillon, salt, lard, chemical flavorings, spices, etc. In addition, Il! of the said concentrated soup! The degree of shrinkage depends on your preference, but when diluted 5 to 6 times, %
Preferably, the concentration is such that the most suitable soup is obtained.

Next, one or more of agar powder, gelatin, and sodium alginate is added and dissolved in the condensed soup, and the amount added is 0.2 to 10% by weight of the concentrated soup, especially 0.5 to 4% by weight. % is preferable. In this addition and dissolution, it is advantageous to heat the mixture to 40 to 90°C, and furthermore, all natural thickeners such as carragoonan, guar gum, casein, sodium caseinate, konnyaku powder, and apple pieulet are added and blended as appropriate. is more effective.

Next, the obtained solution is cooled to form a gel, but this cooling is preferably at 5°C or lower, and if necessary, even if the temperature is lowered to about -30°C, it will not freeze and the #IJ1 gel state can be maintained. In addition, it is preferable that one piece of gel-like soup be made into a size suitable for frozen noodles, but this molding may be done by cutting and molding after cooling and gel-forming, but the W! ! It is advantageous to place the solution in a container of an appropriate size and cool it into a gel.

Incidentally, the size of the concentrated gel-like soup is, for example, length 10 CIIX width 1.51XX height 2. Oax, 1
Examples include those with an amount of about 329.

Frozen noodles as used in the present invention refer to noodles that are immediately frozen after undergoing gelatinization such as boiling after production, and can be eaten as they are after thawing.

Incidentally, when producing the frozen noodles by combining the 1 dud #411 condensed gel soup and the frozen noodles, they are mixed with metal such as aluminum.
4Ill! It is preferable to store the container I/C in the form shown in FIGS. 1 to 4, for example.

Further, if the frozen lumps are molded and stored with a wavy bottom surface as shown in the first and second layers, it is possible to reconstitute them uniformly and without burning in a short time, which is particularly advantageous. Melt.

〔Effect of the invention〕

The thus obtained Koumyo concentrated soup is heated at -20 to 30°C.
Because it is a gel-like substance, unlike conventional liquid soups or powdered soups, it is possible to obtain frozen cooked noodles by immediately putting it in a single noodle container with frozen noodles without having to seal it in a suit bag. Therefore, the number of manufacturing steps can be shortened, and there is no need to open a suit bag or the like during one cooking, and it is only necessary to pour water, preferably hot water, and heat it, making it extremely easy to eat. In addition, since the crimped gel-like Suzo according to the present invention does not freeze and solidify even when frozen, unlike conventional freezing-type suits, it does not require any particular thawing time, and can be simply heated with water, preferably hot water, for a very short time. (Usually for about 3 to 6 minutes) Since it is possible to avoid liquefaction, it is possible to eat the noodles in a delicious state.

〔Example〕

The present invention will be further explained below with reference to Examples.

Example 5 times concentrated noodle soup 1003 [Okibe agar powder
l Gelatin 0.5 Water 10 Put the above materials into an appropriate container, stir and dissolve at 50-60'C, then add M
, paste into a molded can, cool at 4°C, length 10aIL x width 1.5cs+Xi%2. Ocm, weight 321
A # of shrunken gel-like suzo was obtained.

In addition, the 5 times condensed homemade soup prepared by the following formulation was used.

Dark soy sauce with noodle soup 60 parts by weight Sand S20 Salt 5 MBG 1.3 Sodium inosinate 0.2 Chikarabushi extract 5 Mirin 5 Water 3.5 Example 2 6 times concentrated ramen soup xooh parts agar part agar powder l gelatin l Sodium alginate O, S Water 10 Using the above materials, length 13 (2.0 C in XX) was prepared in the same manner as in Example 1.
A concentrated gel-like soup with an IIX height of 1.5 scratches and a weight of 409 was obtained.

The 6-fold concentrated ramen soup prepared using the following formulation was used.

Dark soy sauce 520 parts by weight salt
100 Chinese food 48 MBG l 2 sugar
8 P7 Rend i.

Green onion 40 Ginger 2 Garlic K < 4 Detroit Balk 40 Water 380 Example 3 6x concentrated ramen soup 100 parts by weight gelatin
3 Natural thickening agent (apple puree) 0.5 Water 15 A condensed gel-like soup similar to that in Example 2 was obtained using the above materials.

The 6-fold concentrated ramen soup prepared in Example 2 was used.

Example 4 6x concentrated ramen soup 100 parts by weight agar powder
5 Natural thickener (casein) 0.2 Water 20 Using the above materials, aMi dul-like suf similar to that in Example 2 was obtained.

The 6-fold concentrated ramen soup prepared in Example 2 was used.

Application Examples The concentrated gel-like Suzo obtained in Example 1 was placed in an aluminum container together with frozen udon noodles having a wavy uneven bottom surface to obtain frozen udon noodles as shown in FIG. 300 water for this thing
- was added to the mixture, heated on a gas stove for 5 minutes, and delicious nabeyaki udon was served.

Application Example 2 The condensed gel-like soup obtained in Example 2 was placed in an aluminum container together with frozen ramen noodles, and the frozen ramen noodles were placed in a frozen container as shown in Fig. 3.
＃Logicfl! The next prayer. When 250ml of water was added to this mixture and heated on a gas stove for 4 minutes, delicious ramen with soup was obtained.

[Brief explanation of drawings]

Figures 1 to 4 are explanatory cross-sectional views of frozen cooked koji obtained by placing unexploded BA concentrated gel-like Suzo in an aluminum container together with the frozen product. That's all for ``I'' agent and patent attorney.

Claims (1)

[Claims] 1. A concentrated gel-like soup for frozen noodles containing one or more of agar powder, gelatin, and sodium alginate. 2. The concentrated gel soup for frozen noodles according to claim 1, wherein the content of one or more of agar powder, gelatin, and sodium alginate is 0.2 to 10% by weight.