JPS6196975A - Preparation of solid miso soup - Google Patents

Abstract

PURPOSE:To obtain a solid MISO (fermented bean paste) soup imparted with a strength sufficient to resist the easy breakage of the body of the solid MISO soup by the external shock, by dissolving MISO in water in the presence of xanthan gum, and freeze-drying the solution in vacuum. CONSTITUTION:MISO is added with 0.5-1.4% xanthan gum, and a proper amount of water is added thereto to prepare MISO soup. Separately, the tray for drying is charged with the ingredients of MISO soup of 1- several meals, poured with the above MISO soup until the ingredient is dipped completely in the soup, frozen quickly, and subjected to the conventional freeze-drying in vacuum. The obtained solid MISO soup is taken out of the tray.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Fields of utilization of local soil The present invention is directed to the field of food production, particularly to the field of dry food production;
Alternatively, it should be used in the field of instant food manufacturing.

Previously, solid miso paste was produced by pouring appropriately hydrated miso (hereinafter referred to as miso liquid) into a tray with or without toppings, freezing and then vacuum freeze-drying. Ta. (For example, Japanese Patent Application Publication No. 158162 of 1982,
Please refer to No. 7, No. 43230, etc. )however,
Because the solid miso paste produced in this way is brittle and easily broken, the final product is packaged in trays or gullet-shaped containers.

For this reason, the cost of the packaging material is too high and the product is expensive, so despite its simplicity and good flavor, it has not become a product that can be mass-marketed.

C1 Problems to be Solved by the Invention In view of the current situation, the present inventors researched the production of solid miso soup without using expensive trays, force, or bags as the final packaging form, and completed the present invention. did.

The specific problems to be solved by the present invention include (A) providing the body of solid miso seaweed after freeze-drying with enough strength that it will not easily break against external impact;

(B) Freeze-dried ingredients are extremely brittle and breakable, so they must be effectively protected from external impact (C
) Since it is difficult to stack the solid miso paste without using a tray, force, or pusher, the upper surface of the solid miso paste should be made flat so that the solid miso paste itself can be stacked.

etc. can be mentioned.

No. 21 Means to Solve Problems The present invention consists of the following components.

(A) Add ingredients for crafts or nobles to a drying tray,
Miso liquid (hydration rate is 210 to 280 parts of water per 100 parts of miso)
The amount is preferably about 100%. If you add water to this extent, you can obtain solid miso paste that instantly dissolves by adding hot water without using any special means such as a high-pressure rice cooker. Also, if there are few ingredients to be added, the water addition rate may be small, but if there are many, the water addition rate should be increased so that the ingredients are completely hidden.

) into the container until the ingredients are completely covered. Furthermore, when preparing miso liquid, add 0.5 to 1.4 to the amount of miso.
% xanthan gum.

CB) Next, freeze the ingredients and miso liquid while filling the tray. Freezing is preferably done in a warehouse: quick freezing is best (
C) The frozen ingredients and miso liquid filled in a tray are subjected to vacuum freeze-drying in a conventional manner. Dry until the total moisture content is 5% or less, preferably 3% or less.

(D) After drying, the solid miso paste is taken out from the tray, wrapped individually or in layers in a moisture-proof film, and then packed in a cardboard case or the like and shipped.

Effects The technical configuration of the present invention has the following effects on solid miso paste.

(A) By pouring miso liquid until the ingredients are covered, the ingredients can be covered with miso during drying.

(E) By adding 0.5 to 1.4% of hexa/tan gum to miso, it is possible to impart strength to the body only when it is dried. Furthermore, when kisa/tan gum is added, the top surface of the solid miso paste becomes less uneven when dried, and becomes flat enough to be stackable on its own.

This effect is thought to be due to the fact that Kisa/Tan gum prevents the sedimentation of miso particles in the miso liquid and forms frozen solids with a uniform concentration from top to bottom when frozen.

If less than 0.5% of xanthan gum is added, effects such as strengthening the miso body and flattening the top surface will not appear, and if more than 1.4% is added, the solid miso will be restored. It has poor properties and does not dissolve instantly even when hot water is added.

Example 825 parts of blanched and cut spinach, 3 green onions
00 parts, fried tofu 300 parts, desalted wakame 300 parts, water 30 parts
Mix 0 parts and freeze into a plate shape with a thickness of about 8 to 911111.

Cut this into a plate shape of 35 x 35@ll and make a thin plastic tray (top surface 6 x 7III111
Bottom side 1) x 9Jttnx, height 23) 6
, 100 parts of red miso, 210 parts of water, Japanese-style dashi base 5.55
1.39 parts of sodium glutamate, and desired amounts of Kisa/Tan gum (Echo Gum FJ, manufactured by Dainippon Co., Ltd.) are mixed and dissolved. 45 to 48 parts of miso liquid is poured into the mixture to cover the frozen ingredients.

After completely freezing this in a freezer at -30°C, it was subjected to freeze-drying for 20 hours under high vacuum with a degree of decompression of 0.5 Torr or higher and a maximum shelf heating temperature of 6.0°C. . The thus obtained solid miso paste was taken out from the tray and placed in a bowl, and boiling water (approximately 90°C) was added to the mixture to a temperature of -100° C., and the reconstitution property was observed. We also observed the breakability of the solid miso paste and the flatness of its top surface. (
The degree of fragility was observed by pressing the solid miso paste with your fingers and comparing the brittleness sensually. ) No. Amount of xanthan gum added (chi to miso) (1) 0.00 (2) 0.40 (3) 0.50 (4) 1.40 (5) 1.60 (13) 2,60 Results Code: Resistance to hot water Rehydration Properties of top surface: Fragility 1)
Good Uneven footing Slightly easy (2)
Good, uneven, somewhat easy (3), good, flat, resistant (4), good
Flat, resistant (5 ns, slightly poor) Flat, resistant (6), poor
Flat, resistant Application example Example Take out the solid miso paste (Naka No. 3) from the drying tray and stack the three layers in 2 x 2 rows into moisture-proof laminated poly bag-type bags, heat roll the top end and seal it. do. Put this in a plastic bag containing desiccant/-
After that, it is stored in a cardboard case, covered with duct tape, and tied with a band to complete the product.

Reference Example M In the example, xanthan gum is added to miso by 0.5
% and prepare products with various hydration rates. However, in this case, it is not always necessary to hide the frozen ingredient slices in miso liquid. In the same manner, the hot water return property was observed.

No. Amount of water added (parts of water per 100 parts of miso) (
5) , 120 αQ280 Result number Returnability to hot water (1) Does not return (2) Same as above (3) Requires several times of stirring and sanding (4)
Requires about the same level as earth and sand with stirring (5) Requires several seconds with stirring (6) Requires several seconds without stirring (7) Instant return (no stirring) (8) Same as above (9) Same as above αq Same as above G Invention Effect (A) In solid miso paste produced by the freeze-drying method, the ingredients contained therein are protected from external impact.

■) Gives strength to the miso body itself.

(C) The top surface of the solid miso paste can be made flat so that it can be stacked on its own.

The product can be packaged in a simple manner, reducing the risk of breakage, without using expensive packaging containers such as trays, containers, etc., like conventional solid miso products, and can also be packaged in a laminated state. .

(g)) Since the packaging cost can be reduced, it is possible to provide inexpensive solid miso paste.

Claims (1)

[Claims] A method for producing solid miso paste, which comprises adding ingredients into a tray, adding miso liquid prepared by adding xantanga along with miso until the ingredients are completely covered, and subjecting the mixture to a vacuum freeze-drying process after freezing. .