JPS6188864A - Production of instant miso (fermented soybean paste) soup - Google Patents

Abstract

PURPOSE:To obtain a novel instant MISO soup having good shape retention of hard solidification, improved rapid preparation of momentary dissolution, having a good taste free from offensive smell, by adding a specific amount of water to MISO, lyophilizing it. CONSTITUTION:100pts.wt. MISO is blended with 210-280pts.wt. water, and if necessary, seasoned with dried bonito, Lentinus edodes, sodium glutamate, etc., mixed with a proper amount of ingrediens, prefrozen, and lyophilized in a vacuum, to give the aimed solid, block, instant MISO soup. EFFECT:Since the MISO soup is processed into a solid, block state, MISO soup containing corbiculas with shells, which could not be made, can be prepared. Ingredients are not packed separately, several kinds of ingredients are uniformly mixed, molded into a lamellar state,lyophilized, and each fixed amount of MISO soup can be used as a cut solid ingredient, so it has uniformity in kind and weight, and this process is industrially advantageous.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing solid instant miso soup, and more particularly, 1. It is a method for producing solid instant miso soup, and more particularly, 1. It is a method for producing solid instant miso soup. The present invention relates to a new and useful method for producing a new solid instant miso soup.

Conventionally, instant miso soup has been commercially available by drying the miso itself by vacuum freeze-drying or the like, drying the ingredients in the same way, and packaging them together or separately. However, these products do not dissolve easily even when hot water is added, and the flavor of the reconstituted miso soup itself is very inferior to that of regular miso soup. It has a number of drawbacks, such as the generation of strange odors, the breakage of ingredients such as tofu and mushrooms during transportation, and the time-consuming process of opening each packaging pouch during production. It's not something you get.

However, in modern eating habits, there is an extremely high industry need for instant miso soup, and it is against this technical and social background that the present invention was made.

In other words, the present invention dissolves instantly when hot water is added (
1) It was created with the important purpose of developing a completely new miso soup that possesses the completely contradictory and irreconcilable properties of normally solidifying and not breaking (shape retention). be.

At the same time, our important objective is to develop products with excellent flavor and no off-flavors. Since handling powder during manufacturing leads to a decrease in workability and efficiency, the present invention was made with the aim of establishing an excellent industrial manufacturing method that avoids these drawbacks during the manufacturing process.

As a result of considering various aspects in order to develop a method that satisfies all of the above-mentioned strict requirements at the same time, we decided to completely change our way of thinking, even though the purpose was to dehydrate miso to obtain a dry product. When they intentionally added water to miso to make a miso liquid and then vacuum-freeze-dried this, they obtained unexpectedly good results, but they were not able to obtain a satisfactory product.

Then, as a result of further research based on this knowledge, it was discovered that the amount of water added to miso is an important factor, and as a result of further experiments and research, the present invention was finally completed. That's what happened.

In order to produce solid instant miso soup according to the method of the present invention, miso liquid is first prepared by adding water to miso and heating or without heating. 21 parts water to 100 parts
It is necessary to add 0 to 280 parts. Furthermore, if necessary, seasonings may be made with bonito flakes, dried sardines, shiitake mushrooms, monosodium glutamate, nucleic acid seasonings, and the like.

Dispense the miso liquid prepared in this way into containers for each person or several people as needed, add appropriate amounts of various ingredients for miso soup that may or may not be heat-treated, and then pre-freeze. death.

Next, freeze-vacuum dry to obtain instant solid miso soup,
The product is sealed with a moisture-proof laminate film or the like.

Particularly suitable methods for industrial mass processing according to the present invention include the following methods.

In other words, each ingredient to be added to the product miso soup is separated separately.
Or all of them together, lightly boiled and heat treated,
After mixing these ingredients uniformly, this is formed into a plate and frozen. And if you cut this into 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, weigh them after sorting, and add them to the miso soup powder as described above, and the frozen ingredients formed into plate shapes only need to be cut once. is sufficient, and there is no complicated work and no troublesome weight measurement, so it is extremely advantageous as an industrial method. That is, according to this method according to 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. As for the ingredients, you can freely use all the ingredients used in miso soup. For example, 1 Komatsuna, spinach, honeysuckle, green onion, bamboo leafy vegetables, 1 Root vegetables such as taro, potato, radish, carrot, stems and leaves such as bamboo shoots, capocha, eggplant, etc. All fruits and vegetables, mushrooms, tofu, fried tofu, hampen, shellfish, meat, fish, seaweed, etc. can be used. It is of course also possible to add radon and dango 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, a miso liquid is prepared by adding a specific amount of water and seasoning with bonito flakes, dried sardines, shiitake mushrooms, monosodium glutamate, nucleic acid seasonings, etc. as necessary, using the method described above. This miso liquid is poured directly above the frozen product prepared as described above and stored in a container. After freezing this by a conventional method (preferably a quick freezing method is adopted), it is placed in a vacuum for 5
The product is heated to 0 to 70°C, and as water evaporates, the heating temperature is gradually lowered to bring the product temperature to 40 to 50°C, followed by dehydration and drying. The instant miso soup product with ingredients is obtained by packaging the koji. It is further advantageous to include a moisture absorbent inside the packaging.

Furthermore, it has not been possible to produce instant miso soup using fresh clams in the shell. This is because when clams with shells are dried, the shells and flesh come off easily.
Packing the shell and meat at the same time becomes extremely difficult, and
When dried clams with shells are packaged in a bag with powdered miso soup, etc., the shells may cause pinholes, large holes, or tears in the packaging bag, making it impossible to package it or causing quality deterioration. Moreover, it was not possible to produce dried clam juice with shells using conventional techniques.

However, the method of the present invention has made it possible for the first time to produce an instant clam juice with shells that does not have the above-mentioned drawbacks. That is, after heat-treating raw clams with shells to open the shells, it is placed in a container as it is, miso liquid is poured into it to the extent that the shells are covered or more, and the whole container is frozen. If this is further solidified by freeze-drying, it is possible to obtain an extremely excellent product that does not have the above-mentioned drawbacks.

The container is made of materials such as aluminum foil, ceramics, metal 1 styrofoam, and plastics such as styrene, and can be sized for one person or several people. For example, if you fill a heat-retaining container with a capacity of 200 mQ with the amount for one person, you can use it as an instant miso soup with a container by simply pouring boiling water into it, or by simply adding water and heating it with resin, etc. . Of course, without doing so, you can freely restore this to the original miso soup by the usual method of transferring this product to a bowl or other container and pouring boiling water into it.

This solid product may be sealed and packaged in its entire container, or since it is a hard solid product, it may be removed from the container and placed in a simple package in a bag.
It is also possible to package this as a product by placing it in a large container so that the clam juice with shells can be obtained immediately by pouring hot water.

Although the product obtained in this way is in the form of a hard block, it instantly returns to its original form when hot water is added to make miso soup, making it highly suitable for instant preparation.

Unlike powder products, the powder does not scatter or fly up into the air when the package is opened, getting into the consumer's eyes or staining their hands. It dissolves in hot water and is excellent for instant preparation, but it is lazy.
It was also confirmed that the reconstituted miso soup had no inferiority in taste and aroma compared to miso soup prepared from raw miso using a conventional method.

In addition, since this product has a hard block shape, it has excellent shape retention, and even with particularly fragile ingredients such as tofu and mushrooms, the ingredients will not break during transportation, movement, or impact, and the product value is high. is high. Moreover, once it has been freeze-dried, when transferring it to another container such as a large Styrofoam container, weighing it, and packaging it, if it is a powder, it will scatter and be difficult to handle, and the amount will be inconsistent. However, if the solid block of the present invention has a certain size, this problem will not occur.
This method has excellent workability. Moreover, it has the excellent advantages of being uniform in quality, containing several types of ingredients in a well-balanced amount in the same amount, and having a very low manufacturing cost, making it very industrially advantageous. In addition, the present invention also has the advantage that new products and novel foods that could not be produced conventionally, such as clam juice with shells, can be produced.

Test examples and examples of the present invention will be described below.

Test Example: Cut 150 g of Hatcho miso into small pieces, add water as shown in the table below, heat to boil, and filter when cold to obtain a miso liquid.

Divide this into 10 equal parts, pour into a container, quickly freeze the whole container to -30°C, then put it in a freeze dryer and dry it for 20 hours at a vacuum of 0 and 4 Torr to form dry blocks. Manufactured instant miso soup products.

This product was placed in a soup bowl and 160 mQ of boiling water was poured over it to test its solubility and instant properties. At the same time, the appearance and degree of disintegration of the product were observed to test its shape retention.

Then, we conducted a comprehensive evaluation by examining both of them, and obtained the results shown in the following table.

As is clear from the above results, the water addition rate is 200% and 210%.
%, clear differences are clearly recognized after comprehensive evaluation, and it is clearly seen that the water addition rate of 210% is the critical value.

In addition, if the water content is 300%, there will be some difficulty in shape retention, so in the end, the preferred water content is in the range of 210-280%, resulting in excellent results in terms of both instant preparation and shape retention. It is quite obvious that it will be played.

Example 1 20g of chopped green onion, 20g of chopped seaweed, 20g of fried fried tofu
Then, 30g of spinach was lightly boiled in water, mixed uniformly, placed in a tray, and frozen at -30°C. After freezing, remove the plate-shaped freezing tool from the tray and place it in one
Divide into 0 equal parts and store each in a container made of aluminum foil.

Meanwhile, separately from the above, miso liquid is prepared as follows. Cut 150g of Hatcho miso into small pieces and add 3 ounces of water.
Add it to a broth (boil it) consisting of 30cc and 25g of bonito flakes, and stop heating when it boils again.
Leave for 30 minutes. Filter this to obtain miso liquid.

The miso liquid thus produced is divided into 10 equal parts and slowly poured into a container containing the ingredients produced above. The whole container was rapidly frozen to -30°C, and then put into a freeze dryer and heated to 20°C under vacuum conditions of 0.4 Torr or less.
Dry in time. The final product temperature at this time is 50℃, moisture content is 1
．． 0%, and a lump-like dried miso soup measuring 5 cm in length and 4.5 cm in width and 2 cm in thickness was produced.

When I put this in a soup bowl and poured 160IIIQ of boiling water, it instantly dissolved and made delicious miso soup.

Example 2 400 g of water, sodium glutamate, and a nucleic acid seasoning were added to 150 g of red dashi miso, heated, cooled to room temperature, and filtered to prepare a miso liquid.

The miso liquid prepared in this way was divided into 10 equal parts and dispensed into styrofoam containers, each containing lcn per container. Add 5 pieces of tofu cut into cubes and 3 small pieces of mitsuba leaves.

0 after prefreezing for 4 hours at -30°C. I Torr
The products were quickly frozen and vacuum dried, and each product was sealed and packaged with a laminated film to obtain a solid red miso soup product containing tofu and mitsuba.

After dropping this product on the floor and giving it a shock, when I opened it, it still maintained its original shape. When I put it in a bowl and added hot water, it instantly dissolved, and the tofu's shape remained the same. It remained intact and had not collapsed at all. Moreover, the miso soup thus reconstituted had exactly the same flavor as ordinary tofu-containing red soup prepared directly from raw miso, raw tofu, and mitsuba leaves by a conventional method, and was very delicious.

Example 3 The sanded clams were placed in boiling water with their shells on and boiled for 10 minutes to open the shells. A sheet made of aluminum foil with 10 containers arranged in series was prepared, and the above-mentioned clams with shells (medium to small size) were housed in these containers at a ratio of 8 to 10 pieces/container.

Meanwhile, separately from the above, miso liquid is prepared as follows. Prepare 150 g of Hatcho miso and add it to a broth (boiled) consisting of 360 cc of freshwater clam broth and 25 g of bonito flakes, and when it comes to a boil again, stop heating and leave it for 30 minutes. This is filtered to obtain a miso liquid having the flavor of clams.

The miso liquid thus produced is divided into 10 equal parts and slowly dispensed into the container containing the clams with shells produced above, and the dispensing is stopped when the shells are just covered. The whole container was rapidly cooled to -25°C.

Next, put this in a freeze dryer and set the vacuum to 0.4 Torr.
Dry for 20 hours under the following conditions. The final product temperature at this time was 50° C. and the moisture content was 1.0%, and this was removed from the container to obtain a block-shaped dried miso soup measuring 5 cm in length and 4.5 cm in width < 4 cm in thickness.

The flesh of the freshwater clam was held in the shell, and the shell of the freshwater clam was buried inside the miso soup so that the shell was not exposed to the outside, and the surface was smooth.

This was packaged one by one to form the final product.

When this was placed in a soup bowl and boiling water of 160 mA was poured, clam juice was instantly made without stirring. In this clam juice, the shell and flesh of the clam were not separated, and both the appearance and flavor were completely different from the clam juice made using fresh clams.

Claims (1)

[Claims] When producing solid instant miso soup by placing miso soup ingredients and miso liquid in a container and freeze-drying, use a miso liquid produced by adding 210 to 280 parts of water to 100 parts of miso. A method for producing solid instant miso soup having both excellent instant properties and shape retention properties.