JPS6374472A - Canned miso soup and production thereof - Google Patents
Canned miso soup and production thereofInfo
- Publication number
- JPS6374472A JPS6374472A JP61220636A JP22063686A JPS6374472A JP S6374472 A JPS6374472 A JP S6374472A JP 61220636 A JP61220636 A JP 61220636A JP 22063686 A JP22063686 A JP 22063686A JP S6374472 A JPS6374472 A JP S6374472A
- Authority
- JP
- Japan
- Prior art keywords
- miso soup
- miso
- soup
- canned
- producing canned
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000294411 Mirabilis expansa Species 0.000 title claims abstract description 114
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 114
- 235000013536 miso Nutrition 0.000 title claims abstract description 114
- 235000014347 soups Nutrition 0.000 title claims abstract description 99
- 238000004519 manufacturing process Methods 0.000 title claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 150000007522 mineralic acids Chemical class 0.000 claims abstract description 4
- 150000007524 organic acids Chemical class 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000013527 bean curd Nutrition 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims 3
- 238000000034 method Methods 0.000 claims 2
- 235000021201 onion's soup Nutrition 0.000 claims 2
- 241000894006 Bacteria Species 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 235000019583 umami taste Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 241000193403 Clostridium Species 0.000 description 4
- 125000000539 amino acid group Chemical group 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000019607 umami taste sensations Nutrition 0.000 description 3
- 241000269851 Sarda sarda Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 206010034133 Pathogen resistance Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】 及糺光１ 本発明は缶詰みそ汁及びその製造法に関する。[Detailed description of the invention] Expand light 1 The present invention relates to canned miso soup and a method for producing the same.
従迷一枝」【
近年の飲食物のインスタント化に伴い、生味噌や乾燥し
た味噌を袋づめにしたインスタントみそ汁が多く市販さ
れるようになってきた。それらは、飲用するときに、袋
の中から味噌や具を取り出して椀の中に入れ、熱湯を注
いでみそ汁とし、飲用に供されることになる。Kazue Jumei [In recent years, as food and drinks have become more instant, many instant miso soups made from bags of fresh or dried miso have become commercially available. When drinking them, the miso and other ingredients are removed from the bag, placed in a bowl, and boiled water is poured over to make miso soup.
これにないし、飲用をより容易にするために、みそ汁を
缶詰とし、これを自動販売機などで加熱した状態で販売
する試みが多くなされてきている。In order to make it easier to drink, many attempts have been made to can miso soup and sell it in a heated state in vending machines.
しかし、それらの試みは成功していない。その最大の理
由は、自動販売機などで加熱販売するには、ボルツヌス
菌やモルチフィラス菌などの耐熱性菌を死滅させるため
に、当該缶詰みそ汁の製造に当たって、該缶詰をレトル
ト処理、すなわち、缶に充填密封したものを１２０℃以
上の温度で加熱しなければならず、このため、味噌の最
も重要な構成要素である蛋白質の変性、分解がおこって
焦臭や苦味などがつき、みそ汁独特のうま味が全くなく
なってしまうからである。However, those attempts have not been successful. The biggest reason for this is that in order to sell the canned miso soup heated in vending machines, etc., in order to kill heat-resistant bacteria such as Clostridium voltunus and Mortifillus, the canned miso soup must be retorted, that is, put into cans. The filled and sealed product must be heated to a temperature of 120°C or higher, which causes the denaturation and decomposition of the protein, which is the most important component of miso, resulting in a burnt odor and bitter taste, resulting in the unique umami taste of miso soup. This is because it completely disappears.
＝４＝
発明の目的
本発明は、以上の点に鑑み、一般需要者のし好に合うよ
うなうま味を備えたみそ汁の缶詰及びその製造方法を提
供することを目的とするものである。=4= Purpose of the Invention In view of the above points, an object of the present invention is to provide a canned miso soup with an umami taste that suits the tastes of general consumers, and a method for producing the same.
１吸へ１艮
すなわち、本発明に係る缶詰みそ汁は、味噌を、液に溶
解して一般に飲用される程度の濃度としたみそ汁を、缶
に充填封入した缶詰みそ汁であって、当該みそ汁のｐＨ
を５．２以下としたことを特徴とする。In other words, the canned miso soup according to the present invention is a canned miso soup in which a can is filled with miso soup dissolved in a liquid to a concentration that is generally drinkable, and the pH of the miso soup is
is 5.2 or less.
また、本発明に係る缶詰みそ汁の製造方法は、味噌を液
に溶解し、その濃度を一般に飲用される程度のみそ汁と
し、このみそ汁に有機酸あるいは無機酸を加えて、その
ｐＨを５，２以下とし、これを缶に充填封入し、この缶
を熱水若しくは蒸気中にて約１００℃に加熱し、その後
、同缶を急冷して缶詰みそ汁とする。In addition, the method for producing canned miso soup according to the present invention involves dissolving miso in a liquid, making miso soup with a concentration that is generally drinkable, and adding an organic or inorganic acid to this miso soup to adjust the pH to 5.2. The product is prepared as follows, filled and sealed in a can, heated to about 100° C. in hot water or steam, and then rapidly cooled to obtain canned miso soup.
１呼へ廟夏
以上のごとく、本発明に係る缶詰みそ汁は、その酸度を
ｐＨ５，２以下としている。通常のみそ汁はｐ）１５．
５程度が普通であり、従って、本発明に係る缶詰みそ汁
は、その酸度が通常のものよりも強くなっている。この
ため、本発明に係るみそ汁に於いては、自動販売機など
で加熱販売する場合でも、通常の缶詰のようにレトルト
処理しなくても、販売中における殺菌の増殖を防ぐこと
ができ、従って、レトルト処理により生ずる焦臭や苦味
などもなく非常に美味なみそ汁とすることが出来る。As mentioned above, the canned miso soup according to the present invention has an acidity of pH 5.2 or less. Regular miso soup is p)15.
The acidity of the canned miso soup according to the present invention is generally higher than that of the normal one. Therefore, even when the miso soup according to the present invention is heated and sold in a vending machine or the like, it is possible to prevent the proliferation of sterilization during sales without having to retort it like ordinary canned food. This makes it possible to produce very delicious miso soup without the burning odor or bitterness caused by retort processing.
とくに、上記本発明に係る製造法に示すように、缶に充
填されるみそ汁を１００°Ｃ程度に加熱すれば、味噌の
うま味を最大限にひきだす事ができ、一般家庭で飲用す
るみそ汁に劣らないおいしいみそ汁とすることか出来る
。すなわち、味噌のうま味は味噌の原料である大豆の蛋
白質に基づくものであるが、発明者は、研究により次の
ようなことを発見したのである。すなわち、大豆蛋白は
、味噌の醸造中に種々の酵素により分解されて、水溶性
蛋白となるか、それだけでは、味が特別良くなることは
ない。そのことは、例えば、卵の白身、豆腐などの蛋白
食品に見られるように、蛋白質それたけでは特別なうま
味を呈しない事からも判る。In particular, as shown in the production method according to the present invention, heating the miso soup filled in a can to about 100°C can bring out the maximum flavor of miso, making it as good as the miso soup that you drink at home. You can make delicious miso soup without it. In other words, the umami taste of miso is based on the protein in soybeans, which are the raw materials for miso, and the inventor discovered the following through research. That is, soybean protein is either decomposed by various enzymes during the brewing of miso and becomes water-soluble protein, or it alone does not improve the taste. This is evidenced by the fact that protein alone does not provide a special umami flavor, as seen in protein foods such as egg whites and tofu.
上記水溶性蛋白は、種々のアミノ酸が側鎖やカルボニル
によりつながって構成されており、この側鎖やカルボニ
ルによる連鎖を切ることにより、それぞれのアミノ酸は
アミノ酸残基をなる。このようなアミノ酸残基は味噌中
に含まれる脂肪酸塩基、糖類などと結合し、それにより
うま味を呈するものであり、また、上記側鎖やカルボニ
ルによる連鎖は、強い酸などの薬品を用いるか、または
、高温で水分を与えることにより切ることが出来ること
が判ったのである。本発明に係る缶詰みそ汁の製造法に
おいて、上記のごとく１００℃に加熱するのは、アミノ
酸の連鎖の切断を行い、アミノ酸残基の脂肪酸などとと
の結合を行わせるためのものである。しかし、上述した
ごとく、味噌を余り高い温度にすると、アミノ酸自体の
変性、分解が生じ、苦味や焦臭が生じることになる。本
願発明者は、みそ汁のうま味を引き出すには、その加熱
を約１００℃でごく短時間だけとすることか必要であり
、加熱が１００℃以上で、しかも長時間になると、その
味は著しく落ちることを確かめている。The above-mentioned water-soluble protein is composed of various amino acids connected by side chains or carbonyls, and by cutting the chains by the side chains or carbonyls, each amino acid becomes an amino acid residue. These amino acid residues combine with fatty acid bases, sugars, etc. contained in miso, thereby giving it umami flavor, and the above-mentioned side chains and carbonyl chains can be formed by using chemicals such as strong acids, or by using chemicals such as strong acids. It was also discovered that it could be cut by adding moisture at high temperatures. In the method for producing canned miso soup according to the present invention, the purpose of heating to 100°C as described above is to cleave amino acid chains and bond amino acid residues with fatty acids and the like. However, as mentioned above, if the temperature of miso is too high, the amino acids themselves will denature and decompose, resulting in bitterness and burnt odor. The inventor of the present application believes that in order to bring out the umami flavor of miso soup, it is necessary to heat it to approximately 100°C for only a short period of time, and that if it is heated above 100°C for a long period of time, the taste deteriorates significantly. I'm making sure of that.
実施例
［１］まず、通常の醸造味噌を、かつおぶしのだし汁に
溶かし、一般飲用される濃度、塩分で表示すれば約１．
５％とし、缶に充填するためのみそ汁を作った。このみ
そ汁の酸度は、ｐＨ５，５程度であった。Example [1] First, ordinary brewed miso is dissolved in bonito stock, and the concentration and salt content for general drinking is approximately 1.
5% and made miso soup to be filled into cans. The acidity of this miso soup was approximately pH 5.5.
これにないし、本発明においては、クエン酸を加え、そ
のｐＨを約５．０とした。In the present invention, citric acid was added to adjust the pH to about 5.0.
酸度を上記のごとくした結果、当該みそ汁の味は、幾分
酸味の有るものとなるが、この酸味を抑えるために、甘
味料、この実施例に於いては味の素（株）から販売され
ている商標名「アスパルテーム」を加えた。官能検査の
結果、上記酸味は大幅に低減した。甘味料としては、上
記のもののほか、グリコーゲン、砂糖などをもちいても
よい。As a result of adjusting the acidity as above, the taste of the miso soup will be somewhat sour, but in order to suppress this sourness, a sweetener, in this example, a sweetener sold by Ajinomoto Co., Inc. Added the brand name ``Aspartame.'' As a result of the sensory test, the sour taste was significantly reduced. In addition to the above-mentioned sweeteners, glycogen, sugar, etc. may also be used.
そして、このみそ汁をブリキ製プルトップ缶に充填封入
した後、約８５℃の湯のなかに入れ、これを回転しなが
ら加熱し、内部のみそ汁を同程度の温度にし、約５分間
保持した。これにより、味噌中に含まれる酵母や通常の
生菌を完全に死滅させることが出来る。Then, this miso soup was filled and sealed in a tin pull-top can, and then placed in hot water at about 85°C, which was heated while rotating to bring the internal miso soup to the same temperature and held for about 5 minutes. This makes it possible to completely kill yeast and normal viable bacteria contained in miso.
次に、この缶を約１００９Ｃの湯のなかにいれ、同缶を
回転しながらその中のみそ汁が同温度になるまで加熱し
た。Next, this can was placed in hot water of approximately 1009C, and the can was heated while rotating until the miso soup inside reached the same temperature.
そして、みそ汁の温度が全体的に１００℃になった状態
で冷水中に入れ、これを急冷した。Then, with the temperature of the miso soup as a whole at 100° C., it was placed in cold water to be rapidly cooled.
このようにして作られた缶詰みそ汁をあけて飲んだ結果
、焦臭や苦味などは全くなく、上述した従来の缶詰みそ
汁に比べ、はるかにおいしいものであることが分かった
。When the canned miso soup prepared in this manner was opened and drunk, it was found that it had no burnt smell or bitter taste, and was much more delicious than the conventional canned miso soup mentioned above.
また、以上のことくして製造した缶詰みそ汁を、約５０
°Ｃで２０日間、恒温保持したが、ボルツヌス菌などの
耐熱性細菌をはじめ、他の細菌の増殖は認められなかっ
た。In addition, approximately 50% of the canned miso soup produced in the above manner was
Although it was kept at constant temperature at °C for 20 days, no growth of other bacteria, including heat-resistant bacteria such as Clostridium bortunus, was observed.
［２］ます、通常の醸造味噌を、こんぶや、かつおぶし
のだし汁に溶かし、一般飲用される濃度、塩分で表示す
れば約１．５％とし、缶に充填するためのみそ汁を作っ
た。このみそ汁の酸度は、ＰＨ５，５程度であった。[2] Miso soup was prepared by dissolving regular brewed miso in konbu or bonito stock to obtain a concentration commonly used for drinking, approximately 1.5% in terms of salt content, to be filled into cans. The acidity of this miso soup was about PH5.5.
これにないし、本発明においては、リンゴ酸を加え、そ
のｐＨを約５，０とした。In the present invention, malic acid was added to adjust the pH to about 5.0.
そして、このみそ汁を、味噌の加熱に一般的に用いられ
ている二重釜を用いて約８５℃に加熱し、その状態を約
５分間保持した。Then, this miso soup was heated to about 85° C. using a double boiler commonly used for heating miso, and this state was maintained for about 5 minutes.
そして、このみそ汁をブリキ製プルトップ缶に充填封入
した後、約ｌＯＯ℃の蒸気のなかにいれ、これを回転し
ながら加熱し、内部のみそ汁を同程度の温度にした後、
これを冷水中に入れ急冷しな。Then, after filling and sealing this miso soup in a tin pull-top can, it is placed in steam at about 100°C and heated while rotating to bring the miso soup inside to the same temperature.
Put this in cold water and let it cool down quickly.
以上のごとくして製造した缶詰みそ汁を、あけて飲んだ
結果、その味は［１］の実施例と同様に極めておいしい
ものであることが分かった。また、この缶詰みそ汁を約
５０℃で２０日間、恒温保持したが、ボルツヌス菌など
の耐熱性細菌をはじめ、他の細菌の増殖は認められなか
った。When the canned miso soup produced as described above was opened and drunk, it was found that the taste was extremely delicious, similar to that in Example [1]. Further, when this canned miso soup was kept at a constant temperature of about 50° C. for 20 days, no growth of heat-resistant bacteria such as Clostridium bortunus or other bacteria was observed.
［３］以上の実施例において、それぞれ、適当な大きさ
に切った油揚げを、あらかじめ１２０℃で加熱処理し、
これを上記したみそ汁の缶への充填の際、当該みそ汁と
一緒に同缶中に充填した。[3] In the above examples, fried tofu cut into appropriate sizes was preheated at 120°C,
When filling the can of miso soup described above, this was filled together with the miso soup.
その結果、味は［１］及び［２］の場合と同様に極めて
おいしいものであり、また、菌の発生などは、見られな
かった。As a result, the taste was extremely delicious, similar to cases [1] and [2], and no bacteria were observed.
［４］上記［１］及び［２］の実施例において、調味料
として洋風スーブのもとを加えてみた。[4] In the examples of [1] and [2] above, Western-style soup base was added as a seasoning.
すなわち、−大分のみそ汁として生味噌５ｇにないし、
乳糖０．５ｇ、乳粉２．５ｇ、バター粉Ｉｇ、澱粉（ア
ルファ澱粉）４ｇ、野菜スープ粉１ｇ、ビーフェキスパ
ウダ０．３ｇ、チキンパウダ０．３ｇ、コーンパウダ１
．５ｇを液に加えてみそ汁とし、［１］および［２］と
同じ実験を行った。In other words, - 5g of raw miso is not included in miso soup in Oita,
Lactose 0.5g, milk powder 2.5g, butter powder Ig, starch (alpha starch) 4g, vegetable soup powder 1g, Beefex powder 0.3g, chicken powder 0.3g, corn powder 1
．． 5g was added to the liquid to make miso soup, and the same experiment as [1] and [2] was conducted.
その結果、その味は従来無かった極めて美味なものが得
られ、また、耐菌試験も上記［１］および［２コと同様
の結果を得ることが出来た。As a result, an extremely delicious taste, which had not been seen before, was obtained, and the same results as in the above [1] and [2] were also obtained in the bacterial resistance test.
以上の実施例において、酸度をｐ’Ｈ５，ｏとしたのは
、本発明により製造した缶詰みそ汁を一定期間、加熱保
持してもボルツヌス菌などが発生しないようにするため
のものであり、この目的のためには、ｐＨを５．２程度
にしても十分であると考えられる。In the above examples, the acidity was set to p'H5,o to prevent the generation of Clostridium voltunus etc. even if the canned miso soup produced according to the present invention is heated and kept for a certain period of time. For this purpose, it is considered that a pH of about 5.2 is sufficient.
（りと５ｉ）(Rito5i)
Claims (13)
としたみそ汁を、缶に充填封入した缶詰みそ汁であって
、当該みそ汁のｐＨを５．２以下としたことを特徴とす
る缶詰みそ汁。(1) Canned miso soup that is made by dissolving miso in a liquid to a concentration that is generally drinkable and filling and sealing the miso soup in a can, which is characterized in that the pH of the miso soup is 5.2 or less. .
て、ｐＨを５．２以下としたために生ずる酸味を低減す
るため、甘味料を加えたことを特徴とする缶詰みそ汁。(2) A canned miso soup according to claim 1, characterized in that a sweetener is added to the canned miso soup according to claim 1 in order to reduce the sourness that occurs due to the pH being set to 5.2 or less.
程度のみそ汁とし、 このみそ汁に有機酸あるいは無機酸を加えて、そのｐＨ
を５．２以下とし、 これを缶に充填封入し、 この缶を熱水若しくは蒸気中にて約１００℃に加熱し その後、同缶を急冷して缶詰みそ汁とする缶詰みそ汁の
製造法。(3) Dissolve miso in liquid, make miso soup with a concentration that is generally drinkable, add organic or inorganic acid to this miso soup, and adjust its pH.
5.2 or less, filling and sealing this in a can, heating the can in hot water or steam to about 100°C, and then rapidly cooling the can to produce canned miso soup.
法において、 上記缶の加熱を行う場合、みそ汁を充填した缶をまず約
８０°ないし９０℃に加熱したのち、更に、約１００℃
の熱水若しくは蒸気中にて加熱し、当該缶に充填されて
いるみそ汁を約１００℃に加熱するようにしたことを特
徴とする缶詰みそ汁の製造法。(4) In the method for producing canned miso soup according to claim 3, when heating the can, the can filled with miso soup is first heated to about 80° to 90°C, and then further heated to about 100°C. ℃
A method for producing canned miso soup, characterized in that the miso soup filled in the can is heated to about 100°C by heating it in hot water or steam.
法において、上記缶の加熱を行うのに、当該缶を回転し
ながら行うようにしたことを特徴とする缶詰みそ汁の製
造法。(5) The method for producing canned miso soup according to claim 4, characterized in that the can is heated while rotating the can.
法において、上記冷却を、みそ汁の温度が約１００℃に
なった後、直ちに行うようにしたことを特徴とする缶詰
みそ汁の製造法。(6) The method for producing canned miso soup according to claim 3, characterized in that the cooling is performed immediately after the temperature of the miso soup reaches about 100°C. Law.
記載の缶詰みそ汁の製造法において、みそ汁を缶に充填
する際、あらかじめ１２０℃以上の温度で加熱処理され
た油揚げなどの具を一緒に上記缶の中に充填するように
したことを特徴とする缶詰みそ汁の製造法。(7) In the method for producing canned miso soup according to any one of claims 3 to 6, when filling miso soup into cans, ingredients such as fried tofu that have been heat-treated at a temperature of 120°C or higher are used. A method for producing canned miso soup, characterized in that the above-mentioned cans are filled together with the following.
記載の缶詰みそ汁の製造法において、上記味噌を溶かす
液に加える調味料として、コーンスープ、オニオンスー
プなどの一般洋風スープのもとを加えることを特徴とす
る缶詰みそ汁の製造法。(8) In the method for producing canned miso soup according to any one of claims 3 to 7, the seasoning added to the miso dissolving liquid may be a seasoning for general Western-style soups such as corn soup or onion soup. A method for producing canned miso soup characterized by adding.
る程度の濃度とし、これに有機酸あるいは無機酸を加え
て、ｐＨが５．２以下のみそ汁を作り、このみそ汁を約
８０°ないし９０℃に加熱し、この加熱したみそ汁を缶
に充填密封し、 この缶を熱水若しくは蒸気中にて加熱して、充填されて
いるみそ汁を約１００℃とし、 その後、同缶を急冷して缶詰みそ汁とする缶詰みそ汁の
製造法。(9) Dissolve raw miso in liquid to a concentration that is generally drinkable, add organic or inorganic acid to this to make miso soup with a pH of 5.2 or less, and mix this miso soup at a temperature of about 80°C. Fill a can with the heated miso soup and seal it, heat the can in hot water or steam to bring the filled miso soup to about 100°C, and then rapidly cool the can. A method for producing canned miso soup.
造法において、上記缶の加熱を行うのに、当該缶を回転
しながら行うようにしたことを特徴とする缶詰みそ汁の
製造法。(10) The method for producing canned miso soup according to claim 9, characterized in that the can is heated while rotating the can.
造法において、上記冷却を、みそ汁の温度が約１００℃
になった後、直ちに行うようにしたことを特徴とする缶
詰みそ汁の製造法。(11) In the method for producing canned miso soup according to claim 9, the cooling is performed at a temperature of about 100°C.
A method for producing canned miso soup, which is characterized in that the process is carried out immediately after the process is complete.
かに記載の缶詰みそ汁の製造法において、みそ汁を缶に
充填する際、あらかじめ１２０℃以上の温度で加熱処理
された油揚げなどの具を一緒に上記缶の中に充填するよ
うにしたことを特徴とする缶詰みそ汁の製造法。(12) In the method for producing canned miso soup according to any one of claims 9 to 11, when filling miso soup into cans, ingredients such as fried tofu that have been heat-treated at a temperature of 120°C or higher are used. A method for producing canned miso soup, characterized in that the above-mentioned cans are filled together with the following.
かに記載の缶詰みそ汁の製造法において、上記味噌を溶
かす液に加える調味料として、コーンスープ、オニオン
スープなどの一般洋風スープのもとを加えることを特徴
とする缶詰みそ汁の製造法。(13) In the method for producing canned miso soup according to any one of claims 9 to 12, the seasoning added to the miso dissolving liquid may be a seasoning for general Western-style soups such as corn soup or onion soup. A method for producing canned miso soup characterized by adding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61220636A JPS6374472A (en) | 1986-09-18 | 1986-09-18 | Canned miso soup and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61220636A JPS6374472A (en) | 1986-09-18 | 1986-09-18 | Canned miso soup and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6374472A true JPS6374472A (en) | 1988-04-04 |
Family
ID=16754075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61220636A Pending JPS6374472A (en) | 1986-09-18 | 1986-09-18 | Canned miso soup and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6374472A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02113874A (en) * | 1988-10-21 | 1990-04-26 | House Food Ind Co Ltd | Instant liquid curry and production thereof |
| JP2013070648A (en) * | 2011-09-27 | 2013-04-22 | Ito En Ltd | Miso soup beverage filled in container and method for producing the same |
| JP2018019707A (en) * | 1998-10-28 | 2018-02-08 | 三栄源エフ・エフ・アイ株式会社 | Composition containing sucralose, and application thereof |
-
1986
- 1986-09-18 JP JP61220636A patent/JPS6374472A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02113874A (en) * | 1988-10-21 | 1990-04-26 | House Food Ind Co Ltd | Instant liquid curry and production thereof |
| JP2018019707A (en) * | 1998-10-28 | 2018-02-08 | 三栄源エフ・エフ・アイ株式会社 | Composition containing sucralose, and application thereof |
| JP2013070648A (en) * | 2011-09-27 | 2013-04-22 | Ito En Ltd | Miso soup beverage filled in container and method for producing the same |
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