JP2021078380A - Production method of soup product in container, and soup product in container - Google Patents
Production method of soup product in container, and soup product in container Download PDFInfo
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Abstract
Description
本発明は、容器入りスープ食品の製造方法及び容器入りスープ食品に関する。 The present invention relates to a method for producing a soup food in a container and a soup food in a container.
従来から、容器入りスープ食品は、麺やご飯等に幅広く利用されており、種々の製品が開発され、特に、香味油が浮いていて香り立ちが良く、具材が入ったスープ食品は人気を博している。このようなスープ食品を工業的に製造する場合には、下記のような問題点があった。通常、スープ食品の製造工程では、まず、ミキサー等の撹拌手段を用いて水に適宜原料を分散させて原料混合物を調製し、容器に充填密封し、加熱（殺菌）処理を施す。ところが、上記原料混合物の粘度が低いと、水中に分散している具材や香辛料等の水不溶性原料がタンク内等で沈降するため、水不溶性原料を容器に均一に充填することができず、品質の安定したスープ食品を提供することができない。一方で、最終製品としてのスープ食品の粘度が高いと、香味油がスープに分散され、香り立ちの良いスープ食品ができない。 Traditionally, soup foods in containers have been widely used for noodles, rice, etc., and various products have been developed. In particular, soup foods containing ingredients are popular because the flavor oil floats and has a good aroma. I'm having a good time. In the case of industrially producing such soup foods, there are the following problems. Usually, in the soup food manufacturing process, first, a raw material mixture is appropriately dispersed in water using a stirring means such as a mixer, a raw material mixture is prepared, filled and sealed in a container, and heated (sterilized). However, if the viscosity of the raw material mixture is low, the water-insoluble raw materials such as ingredients and spices dispersed in water settle in the tank or the like, so that the water-insoluble raw materials cannot be uniformly filled in the container. It is not possible to provide stable quality soup foods. On the other hand, if the viscosity of the soup food as the final product is high, the flavor oil is dispersed in the soup, and the soup food with a good aroma cannot be produced.
このような問題点を解決するものとして、特許文献１には、粘性はあるが加熱により増粘性が低下する増粘性物質を使用して、一定の粘性がある状態で原料混合物を調製し、容器に充填密封した後、加熱して粘度を低下させる流動性食品の製造方法が開示されている。 As a solution to such a problem, Patent Document 1 prepares a raw material mixture in a state of having a certain viscosity by using a viscous substance which is viscous but whose viscosity is reduced by heating, and a container. Disclosed is a method for producing a fluid food, which is filled and sealed in a container and then heated to reduce its viscosity.
しかしながら、特許文献１の製造方法を、香味油及び具材を含む容器入りスープ食品に適用すると、スープを容器に均一に充填することはできるものの、所望の物性ではないために充填する際の排出適性が悪くなる可能性があった。 However, when the production method of Patent Document 1 is applied to a containerized soup food containing flavor oil and ingredients, the soup can be uniformly filled in the container, but the soup is not discharged because it does not have the desired physical characteristics. There was a possibility that the suitability would deteriorate.
本発明はこのような課題に鑑みてなされたものであり、その目的は、排出適性が良い容器入りスープ食品の製造方法及び容器入りスープ食品を提供することにある。 The present invention has been made in view of such a problem, and an object of the present invention is to provide a method for producing a soup food in a container having good discharge suitability and a soup food in a container.
上記課題を解決するために、本発明の第一態様に係る容器入りスープ食品の製造方法は、香味油、水、具材、及び馬鈴薯澱粉を混合して、香味油が分散したスープを調製する調製工程であって、当該混合の際、当該馬鈴薯澱粉をスープ全質量に対して０．２質量％超混合する調整工程と、前記スープを容器に充填する充填工程と、前記容器を加熱して前記スープの粘度を低下させる加熱工程と、を含む。 In order to solve the above problems, the method for producing a soup in a container according to the first aspect of the present invention is to prepare a soup in which flavor oil is dispersed by mixing flavor oil, water, ingredients, and potato starch. In the preparation step, at the time of the mixing, the adjustment step of mixing the potato starch in an amount of more than 0.2% by mass with respect to the total mass of the soup, the filling step of filling the soup into the container, and the heating of the container are performed. It comprises a heating step of reducing the viscosity of the soup.
また、本発明の第二態様に係る容器入りスープ食品の製造方法では、前記容器入りスープ食品は、スープ表面上に油滴が形成されており、前記スープ表面上に油滴が形成されているとは、スープ全量をメスシリンダーに移して３０分間静置して形成される油層の前記香味油に対する割合が５％以上である。 Further, in the method for producing a containerized soup food according to the second aspect of the present invention, the containerized soup food has oil droplets formed on the surface of the soup, and oil droplets are formed on the surface of the soup. The ratio of the oil layer formed by transferring the entire amount of the soup to a measuring cylinder and allowing it to stand for 30 minutes with respect to the flavor oil is 5% or more.
また、本発明の第三態様に係る容器入りスープ食品の製造方法では、前記調整工程は、スープの粘度を品温６０℃で２００ｃｐ以上に調整する工程であり、前記加熱工程は、スープの粘度を品温６０℃で１８０ｃｐ以下に低下させる工程である。 Further, in the method for producing a soup in a container according to a third aspect of the present invention, the adjusting step is a step of adjusting the viscosity of the soup to 200 cp or more at a product temperature of 60 ° C., and the heating step is a step of adjusting the viscosity of the soup. Is a step of lowering the product temperature to 180 cp or less at a product temperature of 60 ° C.
また、本発明の第四態様に係る容器入りスープ食品の製造方法は、前記調整工程で、前記香味油をスープ全質量に対して１質量％以上２０質量％以下混合する。 Further, in the method for producing a containerized soup food according to the fourth aspect of the present invention, the flavor oil is mixed in an amount of 1% by mass or more and 20% by mass or less based on the total mass of the soup in the adjustment step.
また、本発明の第五態様に係る容器入りスープ食品の製造方法は、前記調製工程の前に、香辛料を油脂で加熱して前記香味油を準備する準備工程を含み、前記香辛料は、唐辛子、山椒、花椒、八角、桂皮、及び、丁香から選ばれた何れか１種又は２種以上である。 Further, the method for producing a soup food in a container according to a fifth aspect of the present invention includes a preparatory step of heating a spice with oil and fat to prepare the flavor oil before the preparation step, and the spice is a chili pepper. Any one or more selected from Japanese pepper, Chinese pepper, star anise, cinnamon bark, and choka.
また、本発明の第六態様に係る容器入りスープ食品は、香味油、水、具材、及び馬鈴薯澱粉を含む容器入りスープ食品であって、前記馬鈴薯澱粉をスープ全質量に対して０．２質量％超含有する。 The containerized soup food according to the sixth aspect of the present invention is a containerized soup food containing flavor oil, water, ingredients, and potato starch, and the potato starch is added to the total mass of the soup at 0.2. Contains more than% by mass.
また、本発明の第七態様に係る容器入りスープ食品は、スープ表面上に油滴が形成されており、前記スープ表面上に油滴が形成されているとは、スープ全量をメスシリンダーに移して３０分間静置して形成される油層の前記香味油に対する割合が５％以上であることである。 Further, in the containerized soup food according to the seventh aspect of the present invention, oil droplets are formed on the surface of the soup, and when the oil droplets are formed on the surface of the soup, the entire amount of the soup is transferred to a measuring cylinder. The ratio of the oil layer formed by allowing to stand for 30 minutes to the flavor oil is 5% or more.
また、本発明の第八態様に係る容器入りスープ食品は、前記香味油はスープ全質量に対して１質量％以上２０質量％以下含有する。 Further, in the containerized soup food according to the eighth aspect of the present invention, the flavor oil is contained in an amount of 1% by mass or more and 20% by mass or less based on the total mass of the soup.
また、本発明の第九態様に係る容器入りスープ食品は、粘度が品温６０℃で２６０ｃｐ以下である。 The containerized soup food according to the ninth aspect of the present invention has a viscosity of 260 cp or less at a product temperature of 60 ° C.
また、本発明の第十態様に係る容器入りスープ食品では、前記香味油は、唐辛子、山椒、花椒、八角、桂皮、及び、丁香から選ばれた何れか１種又は２種以上の香辛料で調製されている。 Further, in the containerized soup food according to the tenth aspect of the present invention, the flavor oil is prepared with any one or more spices selected from chili pepper, Japanese pepper, Chinese pepper, star anise, cinnamon bark, and choka. Has been done.
また、本発明の第十一態様に係る容器入りスープ食品は、前記容器入りスープは３０℃以上に温めて喫食されるスープである。 The containerized soup food according to the eleventh aspect of the present invention is a soup that is eaten by warming the containerized soup to 30 ° C. or higher.
本発明によれば、排出適性の良い容器入りスープ食品の製造方法及び容器入りスープ食品を提供することができる。 According to the present invention, it is possible to provide a method for producing a soup food in a container having good discharge suitability and a soup food in a container.
以下、本発明の実施形態（以下、「本実施形態」という。）について説明する。 Hereinafter, embodiments of the present invention (hereinafter, referred to as “the present embodiment”) will be described.
本実施形態に係る容器入りスープ食品は、特に限定されないが、例えば、好ましくは３０℃以上、より好ましくは４０℃以上、さらに好ましくは５０℃以上、最も好ましくは６０℃以上に温めて喫食されるスープである。また、本実施形態に係る容器入りスープ食品は、特に限定されないが、例えば、中華スープであることが好ましい。 The containerized soup food according to the present embodiment is not particularly limited, but is eaten by warming it to, for example, preferably 30 ° C. or higher, more preferably 40 ° C. or higher, further preferably 50 ° C. or higher, and most preferably 60 ° C. or higher. It's soup. The containerized soup food according to the present embodiment is not particularly limited, but is preferably Chinese soup, for example.
本実施形態に係る容器入りスープ食品は、容器にスープが入れられたスープ食品である。この容器としては、耐熱性があればよく、例えばレトルトパウチや成型容器等が挙げられる。 The containerized soup food according to the present embodiment is a soup food in which the soup is contained in a container. The container may have heat resistance, and examples thereof include a retort pouch and a molded container.
まず、本実施形態に係る容器入りスープ食品の原料について説明する。 First, the raw materials of the soup food in a container according to the present embodiment will be described.
本実施形態に係る容器入りスープ食品は、香味油、水、具材、及び馬鈴薯澱粉を原料として含む。 The containerized soup food according to the present embodiment contains flavor oil, water, ingredients, and potato starch as raw materials.
香味油は、香辛料及び油脂を成分として含む。香辛料は、特に限定されないが、唐辛子、山椒、花椒、八角、桂皮、丁香、生姜、ガーリック、オニオン、白胡椒、黒胡椒、アニスシード、オールスパイス、カルダモン、キャラウェーシード、クミンシード、クローブ、コリアンダーシード、ジンジャー、セロリシード、ターメリック、ディルシード、ナツメグ、メース、バジル、パプリカ、マスタードシード、ローレル、ケシの実、シナモン、スターアニス、青のり、陳皮、黒胡麻、白胡麻、麻の実、フェヌグリークシード、フェンネルシード、タイム、オレガノ、フェヌグリークリーフ、カレーリーフ及びネギ等から選択される何れか１種又は２種以上が挙げられる。 Flavor oil contains spices and fats and oils as components. The spices are not particularly limited, but are pepper, Japanese pepper, Japanese pepper, star anise, katsura, chopped incense, ginger, garlic, onion, white pepper, black pepper, anis seed, all spice, cardamon, caraway seed, cumin seed, clove, coriander seed. , Ginger, celery seed, turmeric, dill seed, nutmeg, mace, basil, paprika, mustard seed, laurel, poppy seed, cinnamon, star anise, green paste, rind, black sesame, white sesame, hemp seed, fenugreek seed, Any one or more selected from fennel seed, thyme, oregano, fenugreek leaf, curry leaf, onion and the like can be mentioned.
スープ食品が中華スープである場合、香辛料は、唐辛子、山椒、花椒、八角、桂皮、及び、丁香から選ばれた何れか１種又は２種以上であることが好ましい。また、香味油の赤みが増して中華としての本格感を発揮させるという観点から、香辛料は、唐辛子であることがより好ましい。 When the soup food is Chinese soup, the spice is preferably any one or more selected from chili pepper, Japanese pepper, Chinese pepper, star anise, cinnamon bark, and clove. Further, from the viewpoint that the redness of the flavor oil is increased and the authenticity of Chinese food is exhibited, the spice is more preferably chili pepper.
油脂は、香味油を調製することができる限り特に限定されない。油脂としては、例えば、菜種油、大豆油、コーン油、オリーブ油、ヒマワリ種子油、綿実油、落花生油、紅花油、パーム油、米油等の植物油脂、牛脂（ヘット）、豚脂（ラード）、牛脂豚脂混合油脂、魚油、バター、ギー等の動物油脂、ジアシルグリセロール、マーガリン等の加工油脂から選択される１又は２以上が挙げられるが、香辛料の香を引き立てやすく、常温でも液状であることから、植物性油脂を用いることが好ましい。 The fats and oils are not particularly limited as long as the flavor oil can be prepared. Examples of fats and oils include vegetable oils such as rapeseed oil, soybean oil, corn oil, olive oil, sunflower seed oil, cottonseed oil, peanut oil, red flower oil, palm oil, and rice oil, beef tallow, lard, and beef fat. One or more selected from lard mixed fats and oils, animal fats and oils such as fish oil, butter and gee, and processed fats and oils such as diacylglycerol and margarine can be mentioned. , Vegetable oils and fats are preferably used.
具材は、スープ食品の種類に応じて適宜用いられる。具材としては、例えば、肉類、野菜、魚介類、菌類、豆類、豆腐等から選択される何れか１種又は２種以上が挙げられる。 The ingredients are appropriately used depending on the type of soup food. Examples of the ingredients include any one or more selected from meat, vegetables, seafood, fungi, beans, tofu and the like.
馬鈴薯澱粉は、未処理の馬鈴薯澱粉と、酸化、架橋、エステル化（例えばアセチル化）、及びエーテル化（例えばヒロドキシプロピル化）等の１又は２以上の処理が施された馬鈴薯化工澱粉が挙げられ、このうち単独又はいずれか２種以上を組み合わせで使用することができる。 Potato starch is composed of untreated potato starch and potato starch modified with one or more treatments such as oxidation, cross-linking, esterification (for example, acetylation), and etherification (for example, herodoxypropylation). Among them, one of them or any two or more of them can be used in combination.
本実施形態に係る容器入りスープ食品には、スープ食品の種類に応じて上記原料以外の他の原料を適宜用いることができる。他の原料としては、例えば、澱粉、増粘剤、植物性蛋白質、調味料（塩、砂糖、醤油、味噌、豆板醤、うま味調味料エキス類等）、デキストリン、オリゴ糖、乳化剤、消泡剤、甘味料、ゲル化剤、酸味料等が挙げられる。ただし、香り立ちが曇ってしまうのを抑制したいという観点から、乳化剤は使用しない方が好ましい。 For the soup food in a container according to the present embodiment, raw materials other than the above raw materials can be appropriately used depending on the type of the soup food. Other raw materials include, for example, starch, thickener, vegetable protein, seasonings (salt, sugar, soy sauce, miso, doubanjiang, umami seasoning extracts, etc.), dextrin, oligosaccharides, emulsifiers, antifoaming agents. , Sweeteners, gelling agents, acidulants and the like. However, it is preferable not to use an emulsifier from the viewpoint of suppressing the fragrance from becoming cloudy.
上記の他の原料としての澱粉は、馬鈴薯澱粉とは異なる、コーン、タピオカ、小麦、米等の原料から精製された未処理の各種澱粉と、酸化、架橋、エステル化（例えばアセチル化）、及びエーテル化（例えばヒロドキシプロピル化）等の１又は２以上の処理が施された各種化工澱粉のことをいう。容器入りスープ食品全体の粘度が安定するという観点から、加熱工程で加熱しても馬鈴薯澱粉に比べて粘度が低下し難い澱粉であることが好ましい。このような澱粉としては、例えば各種化工澱粉が挙げられる。 The starch as the other raw material described above is different from the potato starch, and is different from the various untreated starches purified from raw materials such as corn, tapioca, wheat and rice, and is oxidized, crosslinked, esterified (for example, acetylated), and. Various modified starches that have been subjected to one or more treatments such as etherification (for example, hyrodoxypropylation). From the viewpoint of stabilizing the viscosity of the whole soup food in a container, it is preferable that the starch is hard to decrease in viscosity as compared with potato starch even when heated in the heating step. Examples of such starch include various modified starches.
また、上記の他の原料としての増粘剤は、馬鈴薯澱粉とは異なるものであり、水に溶解又は分散して粘性を生じる物質であれば特に限定されない。例えば、食物繊維、カラギナン、ゼラチン、及びガム（キサンタンガム、ジェランガム、グアガム、タマリンドシードガム、ローカストビーンガム）等から選択される何れか１種又は２種以上が挙げられる。容器入りスープ食品全体の粘度が安定するという観点から、加熱工程で加熱しても馬鈴薯澱粉に比べて粘度が低下し難い増粘剤であることが好ましい。このような増粘剤としては、例えばキサンタンガムが挙げられる。 Further, the thickener as the other raw material is different from potato starch, and is not particularly limited as long as it is a substance that dissolves or disperses in water to generate viscosity. For example, any one or more selected from dietary fiber, carrageenan, gelatin, gum (xanthan gum, gellan gum, guar gum, tamarind seed gum, locust bean gum) and the like can be mentioned. From the viewpoint of stabilizing the viscosity of the whole soup food in a container, it is preferable that the thickener is less likely to decrease in viscosity than potato starch even when heated in the heating step. Examples of such thickeners include xanthan gum.
次に、これらの原料を使用して本実施形態に係る容器入りスープ食品を製造する製造方法について説明する。 Next, a production method for producing a containerized soup food according to the present embodiment using these raw materials will be described.
本実施形態に係る容器入りスープ食品の製造方法は、香味油、水、具材、及び馬鈴薯澱粉を混合して、香味油が分散したスープを調製する調製工程であって、当該混合の際、当該馬鈴薯澱粉をスープ全質量に対して０．２質量％超混合する調整工程と、スープを容器に充填する充填工程と、容器を加熱してスープの粘度を低下させる加熱工程と、を含む。また、容器入りスープ食品の製造方法は、上記調製工程の前に、香辛料を油脂で加熱して香味油を調製する準備工程を含んでもよい。なお、上記準備工程を省略する場合は、香味油として市販の物を利用してもよい。以下、工程順に詳細を説明する。 The method for producing a soup food in a container according to the present embodiment is a preparation step of mixing flavor oil, water, ingredients, and potato starch to prepare a soup in which flavor oil is dispersed. It includes an adjustment step of mixing the potato starch in an amount of more than 0.2% by mass based on the total mass of the soup, a filling step of filling the soup into a container, and a heating step of heating the container to reduce the viscosity of the soup. Further, the method for producing a soup food in a container may include a preparatory step of heating a spice with an oil or fat to prepare a flavor oil before the above-mentioned preparation step. If the above preparation step is omitted, a commercially available flavor oil may be used. Hereinafter, details will be described in order of steps.
＜準備工程＞
準備工程では、上述したように、香辛料を油脂で加熱して香味油を調製する。この準備工程における加熱は、香辛料を油脂中に分散させた状態で、９０℃以上、好ましくは９５℃以上、より好ましくは１００℃以上の品温で、１分〜１２０分間、好ましくは２〜６０分間加熱することにより行う。上記範囲で加熱した場合、香辛料特有の強い風味と甘みが付与された香味油を得ることができる。
<Preparation process>
In the preparatory step, as described above, the spice is heated with fats and oils to prepare a flavor oil. The heating in this preparatory step is carried out at a product temperature of 90 ° C. or higher, preferably 95 ° C. or higher, more preferably 100 ° C. or higher, with the spices dispersed in the fat and oil, for 1 minute to 120 minutes, preferably 2 to 60. This is done by heating for minutes. When heated in the above range, a flavor oil having a strong flavor and sweetness peculiar to spices can be obtained.
加熱処理は、本技術分野で通常使用され得る任意の処理方法を採用することができ、例えば、直火型釜、ハイブリッド釜、オイル式釜、蒸気式釜、及び過熱水蒸気等のいずれの加熱媒体を採用してもよい。 For the heat treatment, any treatment method that can be usually used in the present technology can be adopted, and for example, any heating medium such as a direct flame type kettle, a hybrid kettle, an oil type kettle, a steam type kettle, and superheated steam can be adopted. May be adopted.
加熱に用いる香辛料の形態は必要に応じて採用することができ、ホールの状態であっても、適当な大きさに粉砕したものであっても、それらの混合であってもよい。 The form of the spice used for heating can be adopted as needed, and it may be in a whole state, crushed to an appropriate size, or a mixture thereof.
使用する油脂に対する分散させる香辛料の割合は、香味油を得ることができる限り特に限定されないが、例えば、油脂１００質量部に対して、香辛料０．５〜２００質量部であってもよく、好ましくは香辛料１〜１００質量部である。 The ratio of the spice to be dispersed to the fat and oil used is not particularly limited as long as the flavor oil can be obtained, but for example, it may be 0.5 to 200 parts by mass of the spice with respect to 100 parts by mass of the fat and oil, and is preferable. 1 to 100 parts by mass of spices.
＜調整工程＞
調整工程では、上述したように、香味油、水、具材、及び馬鈴薯澱粉を混合して、香味油が分散したスープを調製する調製工程であって、当該混合の際、当該馬鈴薯澱粉をスープ全質量に対して０．２質量％超混合する。
<Adjustment process>
As described above, the adjusting step is a preparation step of mixing the flavor oil, water, ingredients, and potato starch to prepare a soup in which the flavor oil is dispersed. At the time of the mixing, the potato starch is mixed into the soup. Mix over 0.2% by mass based on the total mass.
この調製工程での混合は、ミキサー等の適宜撹拌手段を用いて、すべての原料を一括して混合してもよく、また先に一部の原料のみ混合し更に他の原料を加えてもよい。 For mixing in this preparation step, all the raw materials may be mixed at once by using an appropriate stirring means such as a mixer, or only a part of the raw materials may be mixed first and another raw material may be added. ..
また、調整工程では、混合する際に、粘度の低下を抑えるという観点から、１００℃以下で加熱することが好ましく、香味油の分散を促進し且つ粘度の低下を抑える観点から、５０℃以上９５℃以下で加熱ことがより好ましい。 Further, in the adjusting step, it is preferable to heat at 100 ° C. or lower from the viewpoint of suppressing a decrease in viscosity when mixing, and from the viewpoint of promoting dispersion of flavor oil and suppressing a decrease in viscosity, 50 ° C. or higher 95 Heating below ° C. is more preferred.
また、調整工程では、得られるスープの粘度を、例えば、品温６０℃で２７０ｃｐ以上、好ましくは２７０以上３０００ｃｐ以下とするのがよく、より好ましくは２５００ｃｐ以下とするのがよい。スープの粘度が２７０ｃｐに満たないと、具材の沈降分離が生じ易くなり、反対に３０００ｃｐを越えると、後段の加熱工程の加熱によりスープの粘度を十分に低下させ難くなり、また、香味油を含む油脂をスープ表面上に浮かび上がらせることが難しくなる傾向がある。 Further, in the adjusting step, the viscosity of the obtained soup is preferably, for example, 270 cp or more, preferably 270 or more and 3000 cp or less, and more preferably 2500 cp or less at a product temperature of 60 ° C. If the viscosity of the soup is less than 270 cp, sedimentation and separation of the ingredients are likely to occur, and if it exceeds 3000 cp, it becomes difficult to sufficiently reduce the viscosity of the soup by heating in the subsequent heating step, and flavor oil is added. It tends to be difficult for the oils and fats contained to emerge on the surface of the soup.
ここで、スープの粘度は、固形物を除いたものを当技術分野で通常使用される粘度計によって測定することができ、その測定条件は、測定される粘度の値に合わせて適宜変更され得る。例えば、Ｎｏ．２のローターを備えたＢ型粘度計（東機産業社製、ＶＩＳＣＯＭＥＴＥＲ ＣＯＮＴＲＯＬＬＥＲ ＲＢ１００ Ｌ）を使用して、６０ｒｐｍで３０秒間測定する。これと同じ条件で測定できる場合は、他の粘度計を用いて測定してもよい。 Here, the viscosity of the soup, excluding the solid matter, can be measured by a viscometer usually used in the art, and the measurement conditions can be appropriately changed according to the value of the viscosity to be measured. .. For example, No. Using a B-type viscometer equipped with 2 rotors (VISCOMETER CONTROLLER RB100 L, manufactured by Toki Sangyo Co., Ltd.), the measurement is performed at 60 rpm for 30 seconds. If it can be measured under the same conditions, it may be measured using another viscometer.
また、調整工程で、馬鈴薯澱粉をスープ全質量に対して０．２質量％超混合する理由は、加熱工程前、より正確には充填工程前に、具材の沈降と油浮きを抑制し、結果として容器入りスープ食品毎の具材及び油を均一とし、物性を安定させるためである。また、充填工程前の具材の沈降と油浮きを抑制し、物性をより安定させるという観点から、馬鈴薯澱粉をスープ全質量に対して０．５質量％超混合することが好ましい。一方で、加熱工程後、すなわち製品としての容器入りスープ食品に対して油浮きを発生させて中華の本格感を発揮させるという観点から、馬鈴薯澱粉をスープ全質量に対して３．０質量％未満混合することが好ましく、油浮きをより発生させるという観点から、馬鈴薯澱粉をスープ全質量に対して２．０質量％未満混合することがより好ましい。 In addition, the reason why potato starch is mixed in an amount of more than 0.2% by mass based on the total mass of the soup in the adjustment step is that the settling and oil floating of the ingredients are suppressed before the heating step, or more accurately, before the filling step. As a result, the ingredients and oil of each soup in a container are made uniform and the physical properties are stabilized. Further, from the viewpoint of suppressing the sedimentation and oil floating of the ingredients before the filling step and further stabilizing the physical properties, it is preferable to mix the potato starch in an amount of more than 0.5% by mass with respect to the total mass of the soup. On the other hand, after the heating process, that is, from the viewpoint of causing oil floating in the soup food in a container as a product to bring out the authentic feeling of Chinese, potato starch is less than 3.0% by mass based on the total mass of the soup. It is preferable to mix, and from the viewpoint of causing more oil floating, it is more preferable to mix potato starch in an amount of less than 2.0% by mass based on the total mass of the soup.
また、調整工程では、香辛料の香味成分を適度に感じることができるという観点から、香味油をスープ全質量に対して１質量％以上２０質量％以下混合することが好ましい。 Further, in the adjusting step, it is preferable to mix 1% by mass or more and 20% by mass or less of the flavor oil with respect to the total mass of the soup from the viewpoint that the flavor component of the spice can be appropriately felt.
また、調整工程では、物性をより安定させるという観点から、加熱工程で加熱しても馬鈴薯澱粉に比べて粘度が低下し難い増粘多糖類（例えばキサンタンガム）も混合してもよい。この場合、物性をより一層安定させるという観点から、上記増粘多糖類をスープ全質量に対して好ましくは０．０１質量％以上、より好ましくは０．０５質量％以上、さらに好ましくは０．１質量％以上混合する。また、容器入りスープ食品に対して油浮きを発生させるという観点から、増粘多糖類をスープ全質量に対して１質量％以下混合することが好ましい。 Further, in the adjusting step, from the viewpoint of further stabilizing the physical properties, a thickening polysaccharide (for example, xanthan gum), whose viscosity is less likely to decrease than that of potato starch even when heated in the heating step, may be mixed. In this case, from the viewpoint of further stabilizing the physical properties, the thickening polysaccharide is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1, based on the total mass of the soup. Mix at least% by mass. Further, from the viewpoint of causing oil floating in the soup food in a container, it is preferable to mix the thickening polysaccharide in an amount of 1% by mass or less based on the total mass of the soup.
＜充填工程＞
充填工程では、上述したように、調整工程で調製されたスープを容器に充填する。この際、スープを、必要により他の原料を加えて複数の容器に充填密封してもよい。容器への充填は、特にその手段を限定されず、如何なる充填機を用いてもよく、本実施形態によれば、何れの充填機を用いる場合でも、具材を均一に各容器に充填できる利点がある。
<Filling process>
In the filling step, as described above, the soup prepared in the adjusting step is filled in the container. At this time, the soup may be filled and sealed in a plurality of containers by adding other raw materials if necessary. The means for filling the container is not particularly limited, and any filling machine may be used, and according to the present embodiment, there is an advantage that the ingredients can be uniformly filled in each container regardless of which filling machine is used. There is.
＜加熱工程＞
加熱工程は、上述したように、スープが充填された容器を加熱することで、スープを加熱し、スープの粘度を低下させる。この加熱工程では、高温領域で流動性が高く良好に喫食できるという観点から、スープの粘度を品温６０℃で２６０ｃｐ以下に低下させることが好ましい。また、この加熱工程の加熱方法は、約１００℃以上約１２５℃以下で約２０〜約６０分間加熱することにより行ってもよい。
<Heating process>
In the heating step, as described above, the soup is heated by heating the container filled with the soup, and the viscosity of the soup is lowered. In this heating step, it is preferable to reduce the viscosity of the soup to 260 cp or less at a product temperature of 60 ° C. from the viewpoint of high fluidity in a high temperature region and good eating. Further, the heating method of this heating step may be performed by heating at about 100 ° C. or higher and about 125 ° C. or lower for about 20 to about 60 minutes.
以上のようにして製造された本実施形態に係る容器入りスープ食品は、容器入りスープ食品毎に具材や油が均一であり、物性が安定している。 In the containerized soup food product according to the present embodiment produced as described above, the ingredients and oil are uniform for each containerized soup food product, and the physical properties are stable.
また、本実施形態に係る容器入りスープ食品は、特には、温めて喫食することに適し、好ましくは３０℃以上、より好ましくは４０℃以上、さらに好ましくは５０℃以上、最も好ましくは６０℃以上に温めて喫食することに適する。さらには、本実施形態に係る容器入りスープ食品は中華スープ、特に坦々スープに好適であり、この場合、加熱調理又は加温調理により温めて喫食される。また、本実施形態に係る容器入りスープ食品は、単独で食してもよく、麺類、肉類、魚介類、米飯、野菜、ポテト等にかけて食してもよい。 The containerized soup food according to the present embodiment is particularly suitable for warming and eating, preferably 30 ° C. or higher, more preferably 40 ° C. or higher, still more preferably 50 ° C. or higher, and most preferably 60 ° C. or higher. Suitable for warming up and eating. Further, the containerized soup food according to the present embodiment is suitable for Chinese soup, particularly Tantan soup, and in this case, it is warmed and eaten by cooking or heating. Further, the containerized soup food according to the present embodiment may be eaten alone, or may be eaten over noodles, meat, seafood, cooked rice, vegetables, potatoes and the like.
また、本実施形態に係る容器入りスープ食品の製造方法では、馬鈴薯澱粉をスープ全質量に対して３．０質量％未満混合した場合、加熱工程において加熱することでスープ中心部の粘度を低下させ、香味油を含む油脂をスープ表面上に浮かび上がらせることができる。すなわち、本実施形態に係る容器入りスープ食品は、スープ表面上に油滴が形成されることになる。この「スープ表面上に油滴が形成される」とは、スープ全量をメスシリンダーに移して３０分間静置して形成される油層の香味油に対する割合が好ましくは５％以上、より好ましくは１０％以上、さらに好ましくは２０％以上であることを意味する。このことにより、油脂がスープ表面上に浮いた見た目となるため、中華の本格感のあるスープを得ることができる。また、香辛料が唐辛子の場合、赤い香味油がいっそう本格感のあるスープを得ることができる。また、加熱工程前はある程度の粘性があるので、スープに分散している具材を混合タンク内等に沈降させることなく、均一に分散させ容器に充填することができる。さらに、充填後の加熱工程により粘度が適度に低下するので、喫食に適した所望の粘度とすることができる。所望の粘度となることで、麺や飯によく絡み、香辛料の香り立ちが良く風味が豊かなスープを得ることができる。本実施形態に係る容器入りスープ食品は、具材のもつ自然な食感が良好に活かされ、また、高温域での喫食にも適している。高温域で喫食する場合には、加熱調理又は加温調理して品温３０〜１００℃程度の高温状態とすることにより、高温域でサラサラとした流動性を有し、赤味又は／及び辛味が際立ち中華の本格感が増したスープ食品となる。 Further, in the method for producing a containerized soup food according to the present embodiment, when potato starch is mixed in an amount of less than 3.0% by mass based on the total mass of the soup, the viscosity of the central part of the soup is lowered by heating in the heating step. , Oils and fats containing flavor oil can be made to emerge on the surface of the soup. That is, in the containerized soup food according to the present embodiment, oil droplets are formed on the surface of the soup. This "oil droplets are formed on the surface of the soup" means that the ratio of the oil layer formed by transferring the entire amount of the soup to a measuring cylinder and allowing it to stand for 30 minutes is preferably 5% or more, more preferably 10. It means that it is% or more, more preferably 20% or more. As a result, the fats and oils appear to float on the surface of the soup, so that a soup with a full-fledged Chinese taste can be obtained. In addition, when the spice is chili pepper, the red flavor oil can obtain a more authentic soup. Further, since the ingredients have a certain degree of viscosity before the heating step, the ingredients dispersed in the soup can be uniformly dispersed and filled in the container without being settled in the mixing tank or the like. Further, since the viscosity is appropriately lowered by the heating step after filling, the desired viscosity suitable for eating can be obtained. By achieving the desired viscosity, it is possible to obtain a soup that is well entwined with noodles and rice, has a good aroma of spices, and is rich in flavor. The containerized soup food according to the present embodiment makes good use of the natural texture of the ingredients and is also suitable for eating in a high temperature range. When eating in a high temperature range, by heating or heating to bring the product temperature to a high temperature of about 30 to 100 ° C, it has a smooth fluidity in the high temperature range and has a reddish or / and pungent taste. However, it becomes a soup food with an increased sense of authenticity of Chinese food.
実施例１〜５では、調整工程における馬鈴薯澱粉のスープ全質量に対する量を０．５〜４．０質量％（質量部）に変化させて容器入りスープ食品を製造した。また、実施例６では、調整工程において、馬鈴薯澱粉の代わりに馬鈴薯化工（ヒドロキシプロピル化リン酸架橋）澱粉を混合して容器入りスープ食品を製造した。また、比較例１では、調整工程における馬鈴薯澱粉のスープ全質量に対する量を０．２質量％にして容器入りスープ食品を製造した。また、比較例２〜３では、調整工程において、馬鈴薯澱粉の代わりにグアガムを混合して容器入りスープ食品を製造した。以下、実施例及び比較例の詳細について説明する。 In Examples 1 to 5, the amount of potato starch in the adjusting step with respect to the total mass of the soup was changed to 0.5 to 4.0% by mass (parts by mass) to produce a soup food in a container. Further, in Example 6, in the adjusting step, potato starch was mixed with potato starch (hydroxypropylated phosphate crosslinked) instead of potato starch to produce a soup food in a container. Further, in Comparative Example 1, a containerized soup food was produced by setting the amount of potato starch in the adjusting step to 0.2% by mass with respect to the total mass of the soup. Further, in Comparative Examples 2 and 3, in the adjusting step, guar gum was mixed instead of potato starch to produce a soup food in a container. Hereinafter, details of Examples and Comparative Examples will be described.
＜実施例１＞
実施例１では、まず、準備工程として、唐辛子３．５質量部、生姜５０質量部、ガーリック１０質量部の粉末を菜種油１００質量部で１００℃以上の品温で約１５分加熱して、香味油を調製した。次に、調整工程として、調製した香味油６．７質量％、市販の香味油（花椒）０．３質量％、豆板醤１．０質量％、馬鈴薯澱粉０．５質量％、砂糖１．８質量％、醤油１．０質量％、その他調味料４．６質量％、増粘剤（キサンタンガム）０．１質量％、タピオカ化工澱粉１．２質量％、具材としての肉４．５質量％、水７８．３質量％を混合して、香味油が分散したスープを調製した。次に、充填工程として、調整工程にて得られたスープをレトルト容器（レトルトパウチ）に充填した。最後に、加熱工程として、レトルト容器を含むスープ食品を１２０℃で約３０分間加熱した。
<Example 1>
In Example 1, first, as a preparatory step, powder of 3.5 parts by mass of chili pepper, 50 parts by mass of ginger, and 10 parts by mass of garlic is heated with 100 parts by mass of rapeseed oil at a product temperature of 100 ° C. or higher for about 15 minutes to flavor. Oil was prepared. Next, as an adjustment step, prepared flavor oil 6.7% by mass, commercially available flavor oil (flower pepper) 0.3% by mass, bean plate soybean 1.0% by mass, horse bell starch 0.5% by mass, sugar 1.8. Weight%, soy sauce 1.0% by mass, other seasonings 4.6% by mass, thickener (xanthan gum) 0.1% by mass, tapioca chemical starch 1.2% by mass, meat as ingredients 4.5% by mass , 78.3% by mass of water was mixed to prepare a soup in which flavor oil was dispersed. Next, as a filling step, the soup obtained in the adjusting step was filled in a retort container (retort pouch). Finally, as a heating step, the soup food containing the retort pouch was heated at 120 ° C. for about 30 minutes.
＜実施例２＞
実施例２では、調整工程において、馬鈴薯澱粉をスープ全質量に対して１．０質量％混合し、その分、水を７７．８質量％に減らした。その他の製造方法は実施例１と同一である。
<Example 2>
In Example 2, in the adjusting step, potato starch was mixed in an amount of 1.0% by mass based on the total mass of the soup, and the amount of water was reduced to 77.8% by mass. Other manufacturing methods are the same as in Example 1.
＜実施例３＞
実施例３では、調整工程において、馬鈴薯澱粉をスープ全質量に対して２．０質量％混合し、その分、水を７６．８質量％に減らした。その他の製造方法は実施例１と同一である。
<Example 3>
In Example 3, in the adjusting step, potato starch was mixed in an amount of 2.0% by mass based on the total mass of the soup, and the amount of water was reduced to 76.8% by mass. Other manufacturing methods are the same as in Example 1.
＜実施例４＞
実施例４では、調整工程において、馬鈴薯澱粉をスープ全質量に対して３．０質量％混合し、その分、水を７５．８質量％に減らした。その他の製造方法は実施例１と同一である。
<Example 4>
In Example 4, in the adjusting step, potato starch was mixed in an amount of 3.0% by mass based on the total mass of the soup, and the amount of water was reduced to 75.8% by mass. Other manufacturing methods are the same as in Example 1.
＜実施例５＞
実施例５では、調整工程において、馬鈴薯澱粉をスープ全質量に対して４．０質量％混合し、その分、水を７４．８質量％に減らした。その他の製造方法は実施例１と同一である。
<Example 5>
In Example 5, in the adjusting step, potato starch was mixed in an amount of 4.0% by mass based on the total mass of the soup, and the amount of water was reduced to 74.8% by mass. Other manufacturing methods are the same as in Example 1.
＜実施例６＞
実施例６では、調整工程において、馬鈴薯澱粉の代わりに馬鈴薯化工（ヒドロキシプロピル化リン酸架橋）澱粉をスープ全質量に対して１．０質量％混合した。その他の製造方法は実施例１と同一である。
<Example 6>
In Example 6, in the preparation step, 1.0% by mass of potato starch (hydroxypropylated phosphate crosslinked) starch was mixed with the total mass of the soup instead of potato starch. Other manufacturing methods are the same as in Example 1.
＜比較例１＞
比較例１では、調整工程において、馬鈴薯澱粉をスープ全質量に対して０．２質量％混合し、その分、水を７８．６質量％に増やした。その他の製造方法は実施例１と同一である。
<Comparative example 1>
In Comparative Example 1, in the adjusting step, potato starch was mixed in an amount of 0.2% by mass based on the total mass of the soup, and the amount of water was increased to 78.6% by mass. Other manufacturing methods are the same as in Example 1.
＜比較例２＞
比較例２では、調整工程において、馬鈴薯澱粉の代わりにグアガムをスープ全質量に対して０．０５質量％混合した。その他の製造方法は実施例１と同一である。
<Comparative example 2>
In Comparative Example 2, in the preparation step, guar gum was mixed in place of potato starch in an amount of 0.05% by mass based on the total mass of the soup. Other manufacturing methods are the same as in Example 1.
＜比較例３＞
比較例３では、調整工程において、馬鈴薯澱粉の代わりにグアガムをスープ全質量に対して０．１質量％混合した。その他の製造方法は実施例１と同一である。
<Comparative example 3>
In Comparative Example 3, in the preparation step, guar gum was mixed in place of potato starch in an amount of 0.1% by mass based on the total mass of the soup. Other manufacturing methods are the same as in Example 1.
＜比較例４＞
比較例４では、調整工程において、馬鈴薯澱粉の代わりにグアガムをスープ全質量に対して０．５質量％混合した。その他の製造方法は実施例１と同一である。
<Comparative example 4>
In Comparative Example 4, in the preparation step, guar gum was mixed in place of potato starch in an amount of 0.5% by mass based on the total mass of the soup. Other manufacturing methods are the same as in Example 1.
＜評価結果＞
以上の実施例１〜６及び比較例１〜４で得られた容器入りスープに対して各種の評価を行った。実施例１〜５及び比較例１〜４で得られた容器入りスープの評価結果を以下の表１に記載した。また、実施例６で得られた容器入りスープの評価結果を以下の表２に記載した。
<Evaluation result>
Various evaluations were performed on the containerized soups obtained in Examples 1 to 6 and Comparative Examples 1 to 4 above. The evaluation results of the containerized soups obtained in Examples 1 to 5 and Comparative Examples 1 to 4 are shown in Table 1 below. The evaluation results of the containerized soup obtained in Example 6 are shown in Table 2 below.
ここで、表１及び表２に記載のＡ〜Ｄは、Ａから順に評価が高く、Ｄが一番悪い評価である。また、表１及び表２に記載の「炊き上げソース ６０℃」とは、調整工程後のスープの品温を６０℃にした時の粘度を意味する。また、表１及び表２に記載の「殺菌 ６０℃」とは、加熱工程後のスープの品温を６０℃にした時の粘度を意味する。同様に、表１及び表２に記載の「殺菌 ５℃」とは、加熱工程後のスープの品温を５℃にした時の粘度を意味する。官能評価結果は、４人の専門パネラーによる評価結果の平均値を記載している。この官能評価結果としての１〜５は、「５：非常に良い」、「４：良い」、「３：普通」、「２：悪い」、「１：非常に悪い」を意味している。また、油浮きの有無は、レトルトパウチを立てたときに油が表面に浮いているかで判断した。また、「殺菌前の油浮き無」での評価Ａは、油浮きが無いことを意味しており、逆に、「殺菌後の油浮き有」での評価Ａは、油浮きが有ることを意味する。また、油量は、３００ｍｌのメスシリンダーにスープ全量（２５０ｍｌ）を入れて、常温で３０分放置した時の油量を計量したものである。また、油層の割合は、香味油（調製した香味油と市販の香味油）１７．６ｍｌに対する油層の割合を意味する。
Here, A to D shown in Tables 1 and 2 have the highest evaluations in order from A, and D is the worst evaluation. Further, the “cooked sauce 60 ° C.” described in Tables 1 and 2 means the viscosity when the product temperature of the soup after the adjustment step is set to 60 ° C. Further, "sterilization 60 ° C." shown in Tables 1 and 2 means the viscosity when the product temperature of the soup after the heating step is set to 60 ° C. Similarly, the “
また、図１は、実施例２における、（Ａ）殺菌前の油浮き無、（Ｂ）殺菌後の油浮き有を示した図である。 Further, FIG. 1 is a diagram showing (A) no oil floating before sterilization and (B) oil floating after sterilization in Example 2.
＜考察＞
以上、表１の評価結果から、調整工程においてグアガムを混合すると、「殺菌前の物性」の評価結果が全て「Ｃ」となった。すなわち、調整工程においてグアガムを０．１質量％以下混合すると、充填工程の前に具材が沈降してしまい、スープを容器に充填する際に具材を均一に充填できず、結果として容器入りスープ食品毎の具材が不均一になり、物性が不安定となることが確認できた。一方で、調整工程においてグアガムを０．５質量％混合すると、ゲル状の物性となってしまうためスープを充填する際の排出適性が悪くなり、またスープの食感として適してないものであった。
<Discussion>
As described above, from the evaluation results in Table 1, when guar gum was mixed in the adjustment step, the evaluation results of "physical properties before sterilization" were all "C". That is, if guar gum is mixed in an amount of 0.1% by mass or less in the adjustment step, the ingredients settle before the filling step, and the ingredients cannot be uniformly filled when the soup is filled in the container. It was confirmed that the ingredients of each soup food became uneven and the physical properties became unstable. On the other hand, when guar gum is mixed in an amount of 0.5% by mass in the adjustment step, it becomes a gel-like physical property, so that the discharge suitability when filling the soup deteriorates, and the texture of the soup is not suitable. ..
同様に、調整工程において馬鈴薯澱粉を０．２質量％混合しても、「殺菌前の物性」の評価結果が「Ｃ」となった。また、「殺菌前の油浮き無」の評価結果も「Ｃ」となった。すなわち、充填工程の前に具材が沈降し、且つ、油が浮いてしまい、スープを容器に充填する際に具材と油を均一に充填できず、結果として容器入りスープ食品毎の具材と油が不均一になり、物性が不安定となることが確認できた。一方で、調整工程において馬鈴薯澱粉を０．２質量％超混合すると、「殺菌前の物性」が「Ｂ」以上となった。すなわち、調整工程において馬鈴薯澱粉を０．２質量％超混合すると、充填工程の前に具材が沈降せず、スープを容器に充填する際に具材を均一に充填でき、結果として容器入りスープ食品毎の具材が均一になり、物性が安定することが確認できた。また、スープを充填する際の排出適性も良かった。また、調整工程において馬鈴薯澱粉を０．５質量％超混合すると、「殺菌前の物性」の評価結果が「Ａ」となり、また「殺菌前の油浮き無」の評価結果も「Ａ」となり、より物性が安定し、且つ、スープを充填する際の排出適性もより良いことが確認できた。 Similarly, even when 0.2% by mass of potato starch was mixed in the adjustment step, the evaluation result of "physical properties before sterilization" was "C". In addition, the evaluation result of "no oil floating before sterilization" was also "C". That is, the ingredients settled before the filling process and the oil floated, and when the soup was filled in the container, the ingredients and the oil could not be uniformly filled, and as a result, the ingredients for each soup food in the container. It was confirmed that the oil became uneven and the physical properties became unstable. On the other hand, when potato starch was mixed in an amount of more than 0.2% by mass in the adjustment step, the "physical characteristics before sterilization" became "B" or higher. That is, when potato starch is mixed in an amount of more than 0.2% by mass in the adjusting step, the ingredients do not settle before the filling step, and the ingredients can be uniformly filled when the soup is filled in the container, and as a result, the soup in the container is filled. It was confirmed that the ingredients for each food became uniform and the physical properties were stable. In addition, the discharge suitability when filling the soup was also good. In addition, when potato starch is mixed in an amount of more than 0.5% by mass in the adjustment step, the evaluation result of "physical properties before sterilization" becomes "A", and the evaluation result of "no oil floating before sterilization" becomes "A". It was confirmed that the physical characteristics were more stable and the discharge suitability when filling the soup was also better.
また、表１の評価結果から、調整工程において馬鈴薯澱粉を３．０質量％未満混合すると、「殺菌後の油浮き有」の評価結果が全て「Ｂ」以上となり、中華としての本格感を発揮することが確認できた。また、調整工程において馬鈴薯澱粉を２．０質量％未満混合すると、「殺菌後の油浮き有」の評価結果が全て「Ａ」以上となり、中華としての本格感をより発揮することが確認できた。 In addition, from the evaluation results in Table 1, when potato starch is mixed in the adjustment process in an amount of less than 3.0% by mass, the evaluation results of "oil floating after sterilization" are all "B" or higher, demonstrating a sense of authenticity as Chinese food. I was able to confirm that. In addition, when potato starch was mixed in the adjustment process in an amount of less than 2.0% by mass, the evaluation results of "oil floating after sterilization" were all "A" or higher, confirming that the authenticity of Chinese food was further exhibited. ..
また、表１の評価結果において実施例１〜３では、「殺菌後の油浮き有」の評価結果が全て「Ｂ」以上であった。すなわち、実施例１〜３に係る容器入りスープ食品は、スープ表面上に油滴が形成されていることを意味している。そして、この「スープ表面上に油滴が形成されている」とは、スープ全量をメスシリンダーに移して３０分間静置して形成される油層の香味油に対する割合が５％以上であることであることを意味している（図１参照）。これにより、香味油が浮いていて香り立ちが良くなったことが確認できた。 In addition, in the evaluation results of Table 1, in Examples 1 to 3, the evaluation results of "with oil floating after sterilization" were all "B" or higher. That is, the containerized soup foods according to Examples 1 to 3 mean that oil droplets are formed on the surface of the soup. And, this "oil droplets are formed on the surface of the soup" means that the ratio of the oil layer formed by transferring the entire amount of the soup to a measuring cylinder and allowing it to stand for 30 minutes to the flavor oil is 5% or more. It means that there is (see Fig. 1). As a result, it was confirmed that the flavor oil floated and the fragrance was improved.
また、表１の評価結果において実施例１〜３では、炊き上げソース６０℃の粘度がそれぞれ２００ｃｐ以上であった。すなわち、調整工程は、スープの粘度を品温６０℃で２７０ｃｐ以上に調整する工程であることを意味することが確認できた。また、実施例１〜３では、殺菌６０℃の粘度がそれぞれ２６０ｃｐ以下であった。すなわち、加熱工程は、スープの粘度を品温６０℃で２６０ｃｐ以下に低下させる工程であることを意味することが確認できた。 Further, in the evaluation results of Table 1, in Examples 1 to 3, the viscosity of the cooked sauce at 60 ° C. was 200 cp or more, respectively. That is, it was confirmed that the adjusting step means a step of adjusting the viscosity of the soup to 270 cp or more at a product temperature of 60 ° C. Further, in Examples 1 to 3, the sterilization at 60 ° C. had a viscosity of 260 cp or less, respectively. That is, it was confirmed that the heating step means a step of lowering the viscosity of the soup to 260 cp or less at a product temperature of 60 ° C.
また、表１の総合結果については、調整工程において馬鈴薯澱粉をスープ全質量に対して０．５質量％超且つ２．０質量％未満混合すると、評価は「Ａ」となり、物性が安定し、中華の本場感も発揮し、更に官能評価結果も最高で、非常に良い結果となることが確認できた。 Regarding the overall results in Table 1, when potato starch was mixed in an amount of more than 0.5% by mass and less than 2.0% by mass with respect to the total mass of the soup in the adjustment step, the evaluation was "A" and the physical properties were stable. It was confirmed that the authentic feeling of China was exhibited, and the sensory evaluation result was the best, which was a very good result.
また、表２から、馬鈴薯澱粉の代わりに馬鈴薯化工（ヒドロキシプロピル化リン酸架橋）澱粉を用いても、表１と同様の結果となり、容器入りスープ食品の物性が安定することが確認できた。 Further, from Table 2, it was confirmed that the same results as in Table 1 were obtained even when potato starch (hydroxypropylated phosphate crosslinked) starch was used instead of potato starch, and the physical characteristics of the soup food in a container were stable.
なお、本発明は上記の具体例に限定されるものではない。すなわち、上記の具体例に、当業者が適宜設計変更を加えたものも、本発明の特徴を備えている限り、本発明の範囲に包含される。
The present invention is not limited to the above specific examples. That is, the above-mentioned specific examples to which those skilled in the art have appropriately modified the design are also included in the scope of the present invention as long as they have the features of the present invention.
Claims (11)
前記スープを容器に充填する充填工程と、
前記容器を加熱して前記スープの粘度を低下させる加熱工程と、
を含む容器入りスープ食品の製造方法。 This is a preparation step for preparing a soup in which flavor oil, water, ingredients, and potato starch are mixed to prepare a soup in which the flavor oil is dispersed. At the time of the mixing, 0.2 mass of the potato starch is added to the total mass of the soup. % Over mixing adjustment process and
The filling step of filling the container with the soup and
A heating step of heating the container to reduce the viscosity of the soup,
How to make soup foods in containers, including.
前記スープ表面上に油滴が形成されているとは、スープ全量をメスシリンダーに移して３０分間静置して形成される油層の前記香味油に対する割合が５％以上であることである、
請求項１に記載の容器入りスープ食品の製造方法。 In the soup food in a container, oil droplets are formed on the surface of the soup.
The formation of oil droplets on the surface of the soup means that the ratio of the oil layer formed by transferring the entire amount of the soup to a measuring cylinder and allowing it to stand for 30 minutes with respect to the flavor oil is 5% or more.
The method for producing a soup food in a container according to claim 1.
前記加熱工程は、スープの粘度を品温６０℃で２６０ｃｐ以下に低下させる工程である、
請求項１又は２に記載の容器入りスープ食品の製造方法。 The adjusting step is a step of adjusting the viscosity of the soup to 270 cp or more at a product temperature of 60 ° C.
The heating step is a step of lowering the viscosity of the soup to 260 cp or less at a product temperature of 60 ° C.
The method for producing a soup food in a container according to claim 1 or 2.
請求項１乃至３の何れか１項に記載の容器入りスープ食品の製造方法。 In the adjustment step, the flavor oil is mixed in an amount of 1% by mass or more and 20% by mass or less based on the total mass of the soup.
The method for producing a soup food in a container according to any one of claims 1 to 3.
前記香辛料は、唐辛子、山椒、花椒、八角、桂皮、及び、丁香から選ばれた何れか１種又は２種以上である、
請求項１乃至４の何れか１項に記載の容器入りスープ食品の製造方法。 Prior to the preparation step, a preparatory step of heating the spice with fat and oil to prepare the flavor oil is included.
The spice is any one or more selected from chili pepper, Japanese pepper, Chinese pepper, star anise, cinnamon bark, and clove.
The method for producing a soup food in a container according to any one of claims 1 to 4.
前記馬鈴薯澱粉をスープ全質量に対して０．２質量％超含有する、
容器入りスープ食品。 A containerized soup food containing flavor oil, water, ingredients, and potato starch.
The potato starch is contained in an amount of more than 0.2% by mass based on the total mass of the soup.
Soup food in a container.
前記スープ表面上に油滴が形成されているとは、スープ全量をメスシリンダーに移して３０分間静置して形成される油層の前記香味油に対する割合が５％以上であることである、
請求項６に記載の容器入りスープ食品。 In the soup food in a container, oil droplets are formed on the surface of the soup.
The formation of oil droplets on the surface of the soup means that the ratio of the oil layer formed by transferring the entire amount of the soup to a measuring cylinder and allowing it to stand for 30 minutes with respect to the flavor oil is 5% or more.
The containerized soup food according to claim 6.
請求項６又は７に記載の容器入りスープ食品。 The flavor oil is contained in an amount of 1% by mass or more and 20% by mass or less based on the total mass of the soup.
The soup food in a container according to claim 6 or 7.
請求項６乃至８の何れか１項に記載の容器入りスープ食品。 The viscosity is 260 cp or less at a product temperature of 60 ° C.
The containerized soup food according to any one of claims 6 to 8.
請求項６乃至９の何れか１項に記載の容器入りスープ食品。 The flavor oil is prepared with any one or more spices selected from chili pepper, Japanese pepper, Chinese pepper, star anise, cinnamon bark, and clove.
The containerized soup food according to any one of claims 6 to 9.
請求項６乃至１０の何れか１項に記載の容器入りスープ食品。 The soup in a container is a soup that is eaten by warming it to 30 ° C. or higher.
The containerized soup food according to any one of claims 6 to 10.
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