JP2011045289A - Liquid food containing bean curd refuse paste, and method for producing the same - Google Patents
Liquid food containing bean curd refuse paste, and method for producing the same Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000013527 bean curd Nutrition 0.000 title abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 45
- 235000015067 sauces Nutrition 0.000 claims abstract description 29
- 239000006071 cream Substances 0.000 claims abstract description 22
- 235000021567 cream sauce Nutrition 0.000 claims abstract description 19
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 11
- 241000227653 Lycopersicon Species 0.000 claims abstract 4
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 4
- 235000020247 cow milk Nutrition 0.000 abstract 1
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- 238000011156 evaluation Methods 0.000 description 5
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- 239000000047 product Substances 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
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- 235000013305 food Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
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- 235000005822 corn Nutrition 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
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- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
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- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
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- 240000004584 Tamarindus indica Species 0.000 description 1
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Abstract
Description
本発明は、おからペーストを使用した液状食品及びその製造方法に関する。 The present invention relates to a liquid food using okara paste and a method for producing the same.
ソースやスープなどの液状食品では風味にコクやまろやかさを付与したりとろみをつけたりすることを目的として、油脂や澱粉を配合することが行われている。
一般に油脂を使用する場合は、高カロリーとなる傾向があり好ましくない。
また、ホワイトソースなどではバターや生クリームを使用するが冷えるとなめらかさがなくなり、口溶けも悪くなる欠点がある。
とろみをつけるために生澱粉を使用する場合は冷凍・解凍すると離水したり糊のような食感になる欠点がある。
このような欠点を解決するためゼラチン、もち質澱粉を主体とした加工澱粉、キサンタンガム、ローカストビーンガム、カラギーナンなどの天然糊料を使用したホワイトソース様食品が知られている（例えば特許文献１参照）。
油脂の粒子径を改良したものとしては、水、コーン、食塩、そして肉エキス、野菜エキス及び蛋白質加水分解物から選ばれた少なくとも一種の調味成分からなる液状コーンスープであって、更にその全体量に対して０．５〜５重量％の、粒子径が１μｍ以下の油滴の状態で分散されている油脂が含まれていることを特徴とする液状コーンスープが知られている（例えば特許文献２参照）。
ところで、さらなる用途が望まれる食品素材としておからがある。
おからは豆腐製造等の副産物として年間７５万トン程度発生し、家畜飼料用のほか一部は食用とされるが、大半は焼却（埋め立て）処分されている。
おからをスープに利用した例として、大豆由来の水不溶性おからを、１００℃を超える３００℃までの温度で、かつ圧力がその温度における水の蒸気圧よりも高い圧力状態にある高温高圧水と、１００ｋＤａ〜１０００ｋＤａの質量のおから分解生成物が得られるのに必要な時間接触させておからを部分分解する製造方法により製造された水溶性おから分解物が知られている（例えば特許文献３参照）。
また乾燥させたおからにマヨネーズを混ぜた食品であって、生野菜等にかけて使用する調味料に適したおからを用いた食品が知られている（例えば特許文献４参照）。
In liquid foods such as sauces and soups, fats and oils and starches are blended for the purpose of imparting richness and mellowness to the flavor or thickening.
In general, when fats and oils are used, they tend to be high in calories and are not preferable.
In addition, white sauce and the like use butter and cream, but when cooled, there is a drawback that the smoothness is lost and the mouth melts poorly.
When raw starch is used for thickening, there is a drawback that it becomes watery or paste-like texture when frozen and thawed.
In order to solve such drawbacks, white sauce-like foods using natural pastes such as gelatin, modified starch mainly composed of glutinous starch, xanthan gum, locust bean gum, carrageenan are known (for example, see Patent Document 1). ).
The oil and fat particle size is improved by a liquid corn soup comprising at least one seasoning ingredient selected from water, corn, salt, meat extract, vegetable extract and protein hydrolyzate, There is known a liquid corn soup characterized in that it contains 0.5 to 5% by weight of oil and fat dispersed in the form of oil droplets having a particle diameter of 1 μm or less (for example, patent document) 2).
By the way, there is okara as a food material for which further use is desired.
Okara is produced as a by-product of tofu production, etc., about 750,000 tons per year. Some of it is used for livestock feed, but some is edible, but most is incinerated (landfilled).
As an example of using okara for soup, high-temperature high-pressure water in which water-insoluble okara derived from soybeans is in a pressure state higher than the vapor pressure of water at a temperature of more than 100 ° C. and up to 300 ° C. And a water-soluble okara decomposition product produced by a manufacturing method in which the okara decomposition product having a mass of 100 kDa to 1000 kDa is contacted for a time required to obtain a okara decomposition product and is partially decomposed (for example, patents) Reference 3).
Moreover, the food which mixed the dried okara with mayonnaise and uses the okara suitable for the seasoning used over raw vegetables etc. is known (for example, refer patent document 4).
本発明の目的は、さらなる用途開発が望まれるおからを使用してソース、スープなどの液状食品において風味にコクやまろやかさを付与したりとろみをつけたりする方法およびその方法で得られる液状食品を提供することである。 An object of the present invention is to provide a method for imparting richness and mellowness to a flavor in liquid foods such as sauces and soups using okara, for which further application development is desired, and a liquid food obtained by the method. Is to provide.
本発明者らは前記の目的を達成するために鋭意研究を重ねた結果、ソース、スープなどの液状食品におからペーストを特定量配合すると、風味にコクやまろやかさを付与したりとろみづけができることを見出し、本発明を完成するに至った。
従って、本発明は、おからペーストを０．１質量％以上１０質量％以下含む液状食品及びその製造方法である。
液状食品としては、牛乳又は生クリームを配合したソース、スープが好ましく、ソースはカルボナーラソース、クリームソース、トマトクリームソース、明太子クリームソース、スープはクリームスープ、トマトクリームスープ、ポタージュスープを挙げることができる。
As a result of intensive research to achieve the above object, the present inventors have added a certain amount of okara paste to liquid foods such as sauces and soups. The present inventors have found that this can be done and have completed the present invention.
Accordingly, the present invention is a liquid food containing 0.1% by mass or more and 10% by mass or less of okara paste and a method for producing the same.
As liquid foods, sauces and soups containing milk or fresh cream are preferred, and sauces include carbonara sauce, cream sauce, tomato cream sauce, mentaiko cream sauce, soups can include cream soup, tomato cream soup and potage soup .
本発明の液状食品は、風味にコクやまろやかさが付与され、温度による粘度の変動が少ないとろみが付与されている。
また、冷凍・解凍した場合の離水耐性に優れている。
The liquid food according to the present invention is provided with richness and mellowness to the flavor, and is provided with thickness when there is little variation in viscosity due to temperature.
In addition, it has excellent water separation resistance when frozen and thawed.
以下、本発明を詳細に説明する。
本発明において液状食品とは、ソース、スープなどの液状の食品をいう。
ソースの例としては、カルボナーラソース、クリームソース、トマトクリームソース、明太子クリームソース、チーズクリームソース、ホワイトソース、トマトソース、ミートソースを挙げることができる。
スープの例としては、クリームスープ、トマトクリームスープ、ポタージュスープ、オニオンスープ、コンソメスープ、ミネストローネ、さらにガスパチョ、ビシソワーズなどの冷製スープを挙げることができる。
クリーム系以外のソース、スープでは色が白くにごり見栄えが劣るので本発明の液状食品としては、牛乳、生クリームを含むクリーム系ソース、スープが好ましい。
具体的にパスタソースはカルボナーラソース、クリームソース、トマトクリームソース、明太子クリームソース、チーズクリームソース、スープはクリームスープ、トマトクリームスープ、ポタージュスープを挙げることができる。
Hereinafter, the present invention will be described in detail.
In the present invention, the liquid food refers to liquid food such as sauce and soup.
Examples of sauces include carbonara sauce, cream sauce, tomato cream sauce, mentaiko cream sauce, cheese cream sauce, white sauce, tomato sauce and meat sauce.
Examples of soups include cream soups, tomato cream soups, potage soups, onion soups, consomme soups, minestrones, and cold soups such as gazpacho and bissoises.
In the case of sauces and soups other than cream, the color is white and the appearance is inferior, so that the liquid foods of the present invention are preferably cream sauces and soups containing milk and fresh cream.
Specifically, pasta sauce includes carbonara sauce, cream sauce, tomato cream sauce, mentaiko cream sauce, cheese cream sauce, and soups include cream soup, tomato cream soup, and potage soup.
本発明において使用するおからペーストとは、おからを磨砕処理等でペースト状に加工したおからをいう。
このようなおからペーストの製造方法として、特開平７−５１０１４「おから加工品およびその製造方法」に開示している方法が採用できる。
これは、おからを、加水せずにまたは水を加えて加水処理して、繊維間物質の放出を伴う解粒処理を行い、しかる後、水を加えて加水処理後、撹拌して水可溶性多糖類を水和させ、高粘性液体を得ることを特徴とするおから加工品の製造方法である。
The okara paste used in the present invention refers to okara obtained by processing okara into a paste by grinding or the like.
As a method for producing such okara paste, the method disclosed in Japanese Patent Laid-Open No. 7-51014 “Okara processed product and method for producing the same” can be employed.
This is because the okara is hydrolyzed without water addition or with water, and then granulated with the release of interfiber material, then water is added and the water is hydrolyzed and stirred to dissolve in water. A method for producing a processed okara product characterized in that a polysaccharide is hydrated to obtain a highly viscous liquid.
本発明において使用するおからペーストの配合量は、液状食品中、０．１質量％以上１０質量％以下である。
好ましくは、０．１質量％以上５質量％以下である。
０．１質量％未満であると十分な効果を得ることができない。
１０質量％を超えるとおからペースト自体の風味が目立ち、おもく、口どけが悪くなる。
なお、おからペーストは９０質量％程度の水分を含んでいるが本願発明において、おからペーストの質量は水分を９０質量％に換算した値である。
The compounding quantity of the okara paste used in this invention is 0.1 to 10 mass% in liquid food.
Preferably, it is 0.1 mass% or more and 5 mass% or less.
If it is less than 0.1% by mass, a sufficient effect cannot be obtained.
If it exceeds 10% by mass, the flavor of the okara paste itself is conspicuous, and the mouthfeel becomes poor.
Okara paste contains about 90% by mass of moisture, but in the present invention, the mass of okara paste is a value obtained by converting moisture to 90% by mass.
本発明の液状食品は通常のソース、スープと同様にして食すことができる。
また、冷凍して保存でき、解凍するとき離水が少なく滑らかな食感である。
また、レトルト処理も可能である。
さらに、無菌充填で使用される連続式高温短時間殺菌処理、バッチ式高温短時間殺菌処理も可能である。
The liquid food of the present invention can be eaten in the same manner as ordinary sauces and soups.
In addition, it can be stored frozen and has a smooth texture with little water separation when thawed.
Also, retort processing is possible.
Furthermore, continuous high temperature short time sterilization treatment and batch type high temperature short time sterilization treatment used in aseptic filling are also possible.
以下本発明を実施例により具体的に説明する。
［実施例１〜６、比較例１〜３］冷凍カルボナーラソース
１．バッターミキサーでタピオカ澱粉０．８質量部、チキンエキス５．５質量部、食塩１．０質量部、グルタミン酸ナトリウム０．５質量部、香辛料０．０４質量部を５分間混合し混合物を得た。
２．別のバッターミキサーで表１に示す割合の水及びおからペースト又は生おから並びにショ糖脂肪酸エステル（ＨＬＢ１５）０．３質量部、卵３質量部を３分間ミキシングし、牛乳４０質量部、タマリンドガム０．３質量部、パーム油１０質量部、チーズ８質量部を加えさらにチーズの塊がなくなるまで３分間ミキシングした。
なお、本発明の実施例及び比較例には、おからペーストの水分量が９０質量％のものを使用した。
３．ニーダーで加熱攪拌を行い、８５℃達温後１０分間攪拌しながら保温してカルボナーラソースを得た。
４．前記カルボナーラソースをポンプを使用してすぐに高圧ホモジナイザー機に移し高圧ホモジナイザー処理を行った。
４．高圧ホモジナイザー処理を行ったカルボナーラソースを、１ｋｇずつ包装し、−３５℃で急速冷凍し冷凍カルボナーラソースを得た。
Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1-6, Comparative Examples 1-3] Frozen carbonara sauce Using a batter mixer, 0.8 parts by mass of tapioca starch, 5.5 parts by mass of chicken extract, 1.0 part by mass of sodium chloride, 0.5 parts by mass of sodium glutamate, and 0.04 parts by mass of spice were mixed for 5 minutes to obtain a mixture.
2. In another batter mixer, mix water and okara paste or raw okara in the proportions shown in Table 1 and 0.3 part by mass of sucrose fatty acid ester (HLB15) and 3 parts by mass of egg for 3 minutes, 40 parts by mass of milk, tamarind 0.3 parts by mass of gum, 10 parts by mass of palm oil, and 8 parts by mass of cheese were added, and further mixed for 3 minutes until the mass of cheese disappeared.
In the examples and comparative examples of the present invention, okara paste having a moisture content of 90% by mass was used.
3. The mixture was heated and stirred with a kneader. After reaching 85 ° C., the mixture was kept warm for 10 minutes to obtain carbonara sauce.
4). The carbonara sauce was immediately transferred to a high-pressure homogenizer using a pump and subjected to a high-pressure homogenizer treatment.
4). The carbonara sauce subjected to the high-pressure homogenizer treatment was packaged 1 kg each, and rapidly frozen at -35 ° C. to obtain a frozen carbonara sauce.
［試験］
実施例１〜６、比較例１〜３により得られた冷凍カルボナーラソースを１週間、−１８℃で保存し冷水で解凍した。
解凍したカルボナーラソースを電子レンジで８０℃まで加熱して１０名のパネラーにより表２に示す評価基準によって官能評価を行った。
結果を表３に示す。
[test]
The frozen carbonara sauces obtained in Examples 1 to 6 and Comparative Examples 1 to 3 were stored at −18 ° C. for 1 week and thawed with cold water.
The thawed carbonara sauce was heated to 80 ° C. in a microwave oven and subjected to sensory evaluation according to the evaluation criteria shown in Table 2 by 10 panelists.
The results are shown in Table 3.
おからペーストの配合量が０．１質量％以上１０質量％で、味のバランス、食感とも優れており離水防止の効果も優れていた。
おからペーストの配合量が０．０５質量％になると、コクがないため味のバランスが悪く、やや離水した。
おからペーストの配合量が１３質量％では、味のバランス、食感とも劣っていた。
生おからを使用した比較例３では、味のバランスが悪く、ザラつきを感じた。また、離水もみられた。
The blended amount of the okara paste was 0.1% by mass or more and 10% by mass, and the balance of taste and texture were excellent, and the effect of preventing water separation was also excellent.
When the amount of the okara paste was 0.05% by mass, the taste balance was poor because there was no richness, and the water was slightly separated.
When the amount of okara paste was 13% by mass, the balance of taste and texture were inferior.
In Comparative Example 3 using raw okara, the balance of taste was poor and felt rough. In addition, water separation was observed.
［実施例７］レトルトスープ
１．バター２．５質量部を加熱・溶解し、小麦粉２．５質量部を加え１００℃以上で加熱しルウを作った。
２．チーズ３質量部とイミテーションクリーム２０質量部をミキサーで攪拌し、チーズを適度に細かくした。
なお、イミテーションクリームとはクリームに含まれる動物油脂の一部、または全部を植物油脂に置き換えたクリーム代替品である。
３．水煮マッシュルーム１０質量部をフードプロセッサで１０ｍｍ以下にカットした。
４．食塩０．４質量部、グルタミン酸ナトリウム０．３質量部、粉末ブイヨン０．２質量部、香辛料０．１質量部を２５質量部の水で水溶きしておいた。
５．おからペースト３質量部を１０質量部のお湯で湯溶きしておいた。
６．上記の１〜５の工程で作成した材料及び水２３質量部をニーダーに投入し８５℃まで加熱しスープを得た。
７．上記スープをレトルトパウチに１６０ｇに小分けして密封した。
８．レトルトパウチをレトルト釜にいれ１２１℃で２５分間加熱後、常温まで冷却し、レトルトスープを得た。
[Example 7] Retort soup 2.5 parts by weight of butter was heated and dissolved, 2.5 parts by weight of wheat flour was added, and the mixture was heated at 100 ° C. or higher to make roux.
2. 3 parts by weight of cheese and 20 parts by weight of imitation cream were stirred with a mixer to make the cheese finely.
The imitation cream is a cream substitute in which part or all of the animal oil contained in the cream is replaced with vegetable oil.
3. 10 mass parts of boiled mushrooms were cut to 10 mm or less with a food processor.
4). 0.4 parts by mass of sodium chloride, 0.3 parts by mass of sodium glutamate, 0.2 parts by mass of powder bouillon, and 0.1 parts by mass of spices were water-soluble with 25 parts by mass of water.
5). 3 parts by mass of okara paste was melted with 10 parts by mass of hot water.
6). The material prepared in the above steps 1 to 5 and 23 parts by mass of water were put into a kneader and heated to 85 ° C. to obtain a soup.
7). The soup was divided into 160 g portions in a retort pouch and sealed.
8). The retort pouch was placed in a retort kettle and heated at 121 ° C. for 25 minutes and then cooled to room temperature to obtain a retort soup.
［比較例４］レトルトスープ
実施例７において、おからペーストの代わりにエーテル化リン酸架橋ワキシーコーンスターチ（加工澱粉）０．３質量部を使用し、工程６において水を２５．７質量部に変更した以外は実施例７と同様にしてレトルトスープを得た。
[Comparative Example 4] Retort soup In Example 7, 0.3 parts by mass of etherified phosphoric acid crosslinked waxy corn starch (processed starch) was used instead of okara paste, and in Step 6, water was changed to 25.7 parts by mass. A retort soup was obtained in the same manner as in Example 7 except that.
［試験］
実施例７及び比較例４で得たレトルトスープをパウチごと沸騰水中で５分間加熱し、スープ皿に移して１０名のパネラーにより以下に示す評価基準によって官能評価を行った。
味
５ 味のバランスが非常に良い
４ 味のバランスが良い
３ 味のバランスが良くも悪くもない
２ 味のバランスが悪い
１ 味のバランスが非常に悪い
食感
５ 舌触りが滑らかで、非常に口溶けが良い
４ 舌触りが滑らかで、口溶けが良い
３ 舌触りがやや滑らかで、口溶けは特に良くも悪くもない
２ 舌触りが重く、口溶けがやや悪い
１ 舌触りが非常に重く、口溶けが非常に悪い
[test]
The retort soup obtained in Example 7 and Comparative Example 4 was heated together with the pouch in boiling water for 5 minutes, transferred to a soup dish, and subjected to sensory evaluation according to the following evaluation criteria by 10 panelists.
Taste 5 Taste balance is very good 4 Taste balance is good 3 Taste balance is neither good nor bad 2 Taste balance is bad 1 Taste balance is very bad Texture 5 Tongue is smooth and melts in the mouth Good 4 Tongue is smooth and mouth melts well 3 Tongue feel is slightly smooth and mouth melt is not particularly good or bad 2 Tongue touch is heavy and mouth melt is slightly bad 1 Tongue touch is very heavy and mouth melt is very bad
実施例７は味４．８点、食感４．５点、比較例４は味３．６点、食感２．４点であった。
スープにおからペーストを３％配合することで風味が改善でき、味のバランスが非常によくなった。
また舌触りが滑らかで口溶けに優れたスープを得ることができた。
Example 7 had a taste of 4.8 points and a texture of 4.5 points, and Comparative Example 4 had a taste of 3.6 points and a texture of 2.4 points.
By adding 3% okara paste to the soup, the flavor was improved and the balance of the taste was greatly improved.
In addition, a soup with a smooth touch and excellent meltability was obtained.
［実施例８〜１１、比較例５］生クリーム代替試験
１．食塩１．０質量部、チキンエキス粉末０．５質量部、香辛料０．２質量部、タピオカ澱粉２質量部を十分混合し、混合物を得た。得られた混合物に２０質量部の水を加え水溶きしておいた。
２．バッターミキサーにチーズ１０質量部、牛乳１５質量部、水１５質量部を加え、チーズが粉砕されるまで撹拌した。
３．上記製造工程１、２で得られた混合物と表４に示す量の生クリーム及びおからペースト、白ワイン５質量部、加熱溶解したバター５質量部、水１１．３質量部をニーダーに投入し、撹拌・加熱した。８５℃達温後、５分間保持した。
４．１ｋｇずつ包装し、−３５℃で急速冷凍し、冷凍クリームソースを得た。
５．これら５種類のソースを解凍し、２００ｇの冷却した茹でスパゲッティにそれぞれ１００ｇづつトッピングし、６００Ｗ電子レンジで２分間加熱し、１０名のパネラーにより参考例１をコントロールとして官能評価を行った。
６．生クリームをおからペーストに１．０、２．５質量部、５質量部代替したものは、おからペーストを含まないものと同等の風味、食感であった。
１０質量部置き換えたものはおからの風味が出ており、わずかに重い食感であったが代替は可能な範囲であった。
１１質量部置き換えたものはおからの風味が目立ち、重い食感で代替は無理であった。
[Examples 8 to 11, Comparative Example 5] Fresh cream substitute test A mixture was obtained by sufficiently mixing 1.0 part by weight of sodium chloride, 0.5 part by weight of chicken extract powder, 0.2 part by weight of spice, and 2 parts by weight of tapioca starch. 20 parts by mass of water was added to the resulting mixture to make it water-soluble.
2. 10 parts by weight of cheese, 15 parts by weight of milk, and 15 parts by weight of water were added to a batter mixer and stirred until the cheese was crushed.
3. The mixture obtained in the above production steps 1 and 2, the amount of fresh cream and okara paste shown in Table 4, 5 parts by weight of white wine, 5 parts by weight of butter dissolved by heating, and 11.3 parts by weight of water are put into a kneader. , Stirred and heated. After reaching 85 ° C., it was held for 5 minutes.
4.1 kg each was packaged and snap frozen at −35 ° C. to obtain a frozen cream sauce.
5). These five kinds of sauces were thawed, topped with 100 g of spaghetti in a 200 g cooled bowl, heated in a 600 W microwave oven for 2 minutes, and subjected to sensory evaluation with 10 panelists using Reference Example 1 as a control.
6). When the fresh cream was replaced with 1.0, 2.5 parts by mass and 5 parts by mass of the okara paste, the flavor and texture were the same as those without the okara paste.
The thing replaced by 10 parts by mass had a flavor from okara and had a slightly heavy texture, but could be substituted.
The substitute of 11 parts by mass was conspicuous in the flavor of okara, and was difficult to replace due to its heavy texture.
［実施例１１］オニオンスープ
１．
食塩１．０質量部、粉末ブイヨン０．５質量部、香辛料０．３質量部を十分混合し
２０質量部の水を加えて水溶きした。
２．
ソテーオニオン２５質量部、オニオンコンク１．５質量部を製造工程１の混合物に
加えた。
３．製造工程２にそれぞれ、おからペーストを１．０質量部、水で合計が１００質量部になるよう調整しスープを得た。
４．上記スープをニーダーに投入し、８５℃まで加熱撹拌した。さらにレトルトパウチに１６０ｇづつ充填し、レトルト処理（１２１℃、２５分）を行った。
５．得られたオニオンスープは風味が非常に良かった。
[Example 11] Onion soup
1.0 part by mass of sodium chloride, 0.5 part by mass of powder bouillon, and 0.3 part by mass of spice were sufficiently mixed, and 20 parts by mass of water was added to make the mixture water-soluble.
2.
25 parts by mass of saute onion and 1.5 parts by mass of onion conch were added to the mixture of production process 1.
3. In production process 2, soup was prepared by adjusting the okara paste to 1.0 part by mass and the total with water to 100 parts by mass.
4). The soup was put into a kneader and heated to 85 ° C. with stirring. Further, 160 g of retort pouches were filled and retort treatment (121 ° C., 25 minutes) was performed.
5). The resulting onion soup had a very good flavor.
Claims (3)
The manufacturing method of the liquid food of Claim 1 or Claim 2.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810282A (en) * | 2010-05-06 | 2010-08-25 | 樊胜武 | Preparation method of bean curd dish |
| JP2020202775A (en) * | 2019-06-17 | 2020-12-24 | 日本製粉株式会社 | Low carbohydrate pasta sauce using soybean curd refuse paste |
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| JPH0751014A (en) * | 1993-08-13 | 1995-02-28 | Ii P D:Kk | Processed bean-curd refuse and its production |
| WO2002051262A1 (en) * | 2000-12-26 | 2002-07-04 | Fuji Oil Company,Limited | Process for producing water and fat-containing food |
| JP2004154122A (en) * | 2002-06-04 | 2004-06-03 | Select:Kk | Lactic acid-fermented bean curd refuse and food containing the same, and method for producing the same |
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| JPH0751014A (en) * | 1993-08-13 | 1995-02-28 | Ii P D:Kk | Processed bean-curd refuse and its production |
| WO2002051262A1 (en) * | 2000-12-26 | 2002-07-04 | Fuji Oil Company,Limited | Process for producing water and fat-containing food |
| JP2004154122A (en) * | 2002-06-04 | 2004-06-03 | Select:Kk | Lactic acid-fermented bean curd refuse and food containing the same, and method for producing the same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810282A (en) * | 2010-05-06 | 2010-08-25 | 樊胜武 | Preparation method of bean curd dish |
| JP2020202775A (en) * | 2019-06-17 | 2020-12-24 | 日本製粉株式会社 | Low carbohydrate pasta sauce using soybean curd refuse paste |
| JP7340362B2 (en) | 2019-06-17 | 2023-09-07 | 株式会社ニップン | Low-carbohydrate pasta sauce using okara paste |
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