JPS6342505B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to canned shellfish soup, and more particularly to a novel canned shellfish soup of canned beverage type (hereinafter referred to as drink type) that can be produced industrially at low cost and is delicious. [Prior Art] A variety of shellfish soups are known for use in restaurants and at home, but there are only a few canned varieties such as clam chowder, and there are no drink-type soups available. In order to industrially produce shellfish soup as a drink-type canned product, the raw materials must be cheap and available in large quantities. It is unsuitable as a raw material for canned foods. 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 is rich in a variety of amino acids, such as taurine, aspartic acid, glutamic acid, glycine, alanine, and arginine, and is extremely nutritious, has an excellent flavor, and is sufficient in quantity. It is possible to secure the supply amount, and the cost is extremely low because it is obtained as a by-product of canned shellfish.However, despite having such conditions suitable as a soup ingredient, Until now, the broth from these shellfish has never been used directly as a raw material for canned soup, whether it is in the form of a drink or not. Specifically, clam broth contains magnesium chloride and potassium chloride, has a strong bitter taste, and is thought to be unusable for soups or other edible purposes, so it was discarded. In addition, the broth from oysters and scallops has a unique taste, so it cannot be used directly as an ingredient for soup. Traditionally, oyster broth is either concentrated and used as an extract for flavoring Chinese dishes, or it is spray-dried and made into oyster powder. It is used as
After condensing the scallop broth, it is simply spray-dried into a powder and used as a base for ramen soup. [Problems to be Solved by the Present Invention] The purpose of the present invention is to overcome the above-mentioned drawbacks of boiled broth of clams, oysters and scallops as a soup raw material,
To provide a canned drink-type soup that is delicious and nutritious without bitterness or dullness and is made from these broths. The present inventor focused on the potential of clam, oyster and scallop broth as a soup ingredient,
As a result of repeated research and experiments, it has been found that by adding specific amounts of specific foods to the broth of these shellfish, the bitterness and bitterness can be removed and a delicious soup that takes advantage of the flavor of the shellfish contained in the broth can be obtained. This discovery led to the present invention. [Means and effects for solving the problem] In order to achieve the above object, the first claim
The canned beverage-type shellfish soup according to the invention described in 1.
A 1% to 4% diluted solution of the liquid from Brix 35° to 60° produced during the production of canned shellfish, with a salt concentration of 0.3 to 0.8.
It is characterized by the addition of 15% to 25% of tomato youth and 0% to 0.2% of chemical seasonings in a solution of 15% to 25%. Add 15% tomato juice to shellfish broth
By adding ~25%, it is possible to mask the bitterness or bitterness of the shellfish broth and bring out the flavor of the shellfish. Moreover, the canned beverage-type shellfish soup according to the invention described in claim 2 is a 1% to 4% diluted solution of the broth with a Brix of 35° to 60° produced during the production of canned shellfish, and has a salt concentration of 1% to 4%. Tomato juice 15%-25%, chemical seasoning 0%-0.2% in 0.3%-0.8% solution
and 3% to 8% of one or two solids selected from the group consisting of onions and shellfish shells. By adding 15% to 25% of tomato juice and 3% to 8% of onion and/or shellfish shellfish to the broth of shellfish, the bitterness and taste of shellfish are masked and the flavor of the soup is improved. Before explaining the examples, a general explanation will be given regarding the structure of the present invention. In this specification, all component ratios are expressed in weight %. The shellfish broth used in the present invention is a Brix 35° ~ produced when shelling shells of clams, oysters, and scallops is boiled to produce canned shellfish.
A broth of 60° 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. Dilute the above canned food with water to 1% to 4%, adjust the salt concentration of the solution to 0.3 to 0.8%, add 0% to 0.2% of chemical seasoning, and after boiling, tomato juice 15
% to 25% and pour the mixture of broth and tomato juice into a food can. Next, the can is vacuum-sealed and then heat sterilized so that the F value is between 4 and 6. Also, when pouring the broth into the food can, add 3 pieces of peeled onion and/or shellfish to the food can as desired.
% to 8% is added. The reason why tomato juice is added to the shellfish broth is that the unique tomato flavor masks the bitterness and dullness of the ingredients and creates a desirable flavor for the ingredients.
If the amount of tomato juice added is less than 15%, the effect of masking the bitterness and dullness of the ingredients will not be sufficient;
%, it is undesirable because it is too sour and dilutes the flavor of the shellfish. The reason why onions are added to the mixture of the broth of the above ingredients and tomato juice is that the allyl compounds contained in onions mask the bitterness of oysters and scallops, and the sweetness of onions alleviates the bitterness of clams. This is because it has been found that oysters and scallops have the effect of making the overall taste mellow. Onion is 0.3
It is preferable to chop it into pieces of about cm diameter and put the required amount into a food can in advance. The reason why shellfish shells are added to the mixture of eye broth and tomato juice is that for clams, the magnesium chloride in the broth is absorbed by the shellfish, so the bitterness disappears, and it is common for clams, oysters, and scallops. This is because during cooking, glycogen and free amino acids ooze out from the shell into the broth, improving the taste and masking the unique taste of each shellfish. The shellfish is preferably the same type of shellfish as the broth, but is not necessarily limited to this. Just like onions, put the shellfish in a food can beforehand, but you can put the whole shellfish in or cut it into pieces. Although onions and peeled onions have the above-mentioned effects when added alone to the mixture of shellfish broth and tomato juice, the effects can be even more pronounced when both are used together. If the amount of onion and/or shellfish added is less than 3%, the effect will be weak, but if it exceeds 8%, onions will have a strong onion flavor and sweetness, diluting the shellfish flavor, and in the case of shellfish, the effect will be weak. This is not preferable because it increases the cost.The salt concentration of the soup is preferably in a relatively low range of 0.3% to 0.8%. Shellfish broth usually contains salt within this range, but if it is insufficient, add salt to adjust the salt concentration within this range. Furthermore, since the salt concentration is low, 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 is TFS
A can or a tin can may be used. 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 in either a cold vending machine or a hot vending machine.
It is suitable for use as a nutritional drink for hot vendors because it can be sold and does not deteriorate even when stored at 55°C for one month as described below. The soup of the present invention is usually a consommé type, but cream, corn, etc. may be added to make a potage-like drink type soup. [Example] Example 1 0.2% sodium glutamate was added to 251 4% diluted solution of clam broth (Brix 48°), and after boiling, 483 g (approximately 19.3%) of tomato juice was added. Next, 4 shelled clams (10 g) were added to the mixture of broth and tomato juice in advance.
190g was poured into an RJ200 can, vacuum sealed and heat sterilized at 115°C for 25 minutes. The shelled clams were prepared by boiling clams in boiling water for 4 minutes and then removing the shells. Example 2 0.2% monosodium glutamate was added to a 4% dilute solution of clam broth (Brix 48°), and after boiling, 19.3% tomato juice was added, and then 10 g of onion chopped into 0.3 cm pieces was added in advance. Pour 190g into the RJ200 can and vacuum seam it to 115
Heat sterilized at ℃ 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, 200g was poured into an RJ200 can, and after vacuum sealing, the same heating as in Example 1 was carried out. It was heat sterilized under the following conditions. Example 4 0.2% monosodium glutamate was added to a 4% diluted solution of oyster broth (Brix 39.8°), and after boiling, 585 g (approximately 23.4%) of tomato juice was added, and RJ200
200g was poured into a can and heat sterilized under the same heating conditions as in vacuum seaming Example 1. Example 5 0.2% monosodium glutamate was added to a 4% diluted solution of oyster broth (Brix 39.8°), and after boiling, 23.4% tomato juice was added, and 10 g of onion chopped into 0.3 cm diameter was added in advance. 190g of the mixture was poured into a RJ200 can, vacuum sealed, and heat sterilized under the same heating conditions as in Example 1. Example 6 0.2% monosodium glutamate was added to a 4% diluted solution of scallop broth (Brix 46.8°), and after boiling, 500g (approximately 20%) of tomato juice was added to RJ200.
200g was poured into a can, vacuum sealed, and heat sterilized under the same heating conditions as in Example 1. [Effects of the Invention] As described above, according to the present invention, by adding tomato juice to the shellfish broth or adding onions and/or shellfish meat in addition to this, the shellfish broth can be improved. Since bitterness and dullness can be significantly masked, clam broth, etc., which was previously discarded as unusable, can be effectively used as a soup ingredient, making it possible to create shellfish flavor that is rich in nutritional value and has excellent flavor. Canned beverage-type shellfish soup can be provided at a significantly low cost. The results of the can open test immediately after production of the canned goods of each of the above examples are shown in Table 1 below, and it can be seen that all of them have excellent taste and flavor as soup.

【table】

[Table] (Note) Taste is the result of tasting by a human panel. = indicates best, = good, + = somewhat good, ± = average.
Table 2 below shows the results of the open can test after storing the cans of each of the above examples at 55° C. for one month. As is clear from Table 2, the canned soup of the present invention can maintain good taste and flavor even when stored for a long period of time in a hot vender without changing sales.

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

【table】

Claims (1)

[Claims] 1. A 1% to 4% diluted solution of the broth with a Brix of 35° to 60° produced during the production of canned shellfish, with a salt concentration of 0.3.
Tomato diuse 15% to 25% in a solution of % to 0.8%
and canned shellfish soup in the form of a canned beverage, which is made by adding 0% to 0.2% of chemical seasonings. 2. A 1% to 4% diluted solution of the broth with a Brix of 35° to 60° produced during the production of canned shellfish, with a salt concentration of 0.3.
Tomato diuse 15% to 25%, in a solution of % to 0.8%
Canned shellfish soup in the form of a canned beverage, containing 0% to 0.2% of chemical seasonings and 3% to 8% of one or two solid substances selected from the group consisting of onions and shellfish shells. .