JP4733777B1 - Method for producing powder soup - Google Patents
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- JP4733777B1 JP4733777B1 JP2010213398A JP2010213398A JP4733777B1 JP 4733777 B1 JP4733777 B1 JP 4733777B1 JP 2010213398 A JP2010213398 A JP 2010213398A JP 2010213398 A JP2010213398 A JP 2010213398A JP 4733777 B1 JP4733777 B1 JP 4733777B1
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- 235000014347 soups Nutrition 0.000 title claims abstract description 156
- 239000000843 powder Substances 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- 239000004615 ingredient Substances 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 12
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- 241001465754 Metazoa Species 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 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
- 239000004088 foaming agent Substances 0.000 description 3
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- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- 235000015112 vegetable and seed oil Nutrition 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
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
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- 241000237509 Patinopecten sp. Species 0.000 description 1
- 241000218657 Picea Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
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- 235000013409 condiments Nutrition 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
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- 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 1
- 235000014103 egg white Nutrition 0.000 description 1
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- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
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- 235000020637 scallop Nutrition 0.000 description 1
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- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
【課題】過熱蒸気を付与することで調理感がある粉末スープを提供する
【解決手段】
複数種類のスープ原料を混合してこれに過熱蒸気を付与する。これによって調理感のある粉末スープとすることができる。また、本製法によると低水分状態(例えば、粉末状態)のスープ原料を混合して過熱蒸気を付与するだけで調理感にすぐれた粉末スープを製造することができる。尚、過熱蒸気付与に際しては過熱蒸気付与後の水分含量が過熱蒸気付与前の水分含量よりも低下しない範囲で行うのが好ましい。さらに、過熱蒸気付与後に乾燥工程を加えてもよい。
【選択図】図1[Problem] To provide a powdered soup having a cooking feeling by applying superheated steam.
Mix multiple types of soup ingredients and give them superheated steam. Thereby, it can be set as the powder soup with a cooking feeling. Moreover, according to this manufacturing method, the powder soup excellent in the feeling of cooking can be manufactured only by mixing the soup raw material of a low moisture state (for example, powder state) and providing superheated steam. The superheated steam is preferably applied in such a range that the water content after applying the superheated steam does not fall below the water content before applying the superheated steam. Furthermore, you may add a drying process after superheated steam provision.
[Selection] Figure 1
Description
本発明は粉末スープの製造方法に関するものである。さらに詳細には、熱湯を注加して溶解後に喫食するいわゆる即席用の粉末スープの製造方法に関するものである。 The present invention relates to a method for producing a powder soup. More specifically, the present invention relates to a method for producing a so-called instant powder soup in which hot water is poured and eaten after dissolution.
粉末スープは低水分であるため、保存性が優れ、量産化に適する等の特徴がある。このため、即席カップ麺や即席カップスープ等の即席食品に広く使用されている。粉末スープは、通常、肉や野菜のエキスの水分を蒸発させて粉化等して、これらを混合する等して製造する。 Powdered soup has low moisture content, so it has excellent storage characteristics and is suitable for mass production. For this reason, it is widely used for instant foods such as instant cup noodles and instant cup soup. Powdered soup is usually produced by evaporating the moisture of meat and vegetable extracts, pulverizing, etc., and mixing them.
また、当該粉末スープ(粉末調味料)の調理感・風味を向上させるために、粉末調味料に過熱蒸気処理する方法が開示されている(例えば、特許文献1)。 Moreover, in order to improve the cooking feeling and flavor of the said powder soup (powder seasoning), the method of carrying out a superheated steam process to the powder seasoning is disclosed (for example, patent document 1).
そこで、本発明者らは過熱蒸気を用いた粉末スープの製造方法について詳細に研究し、より優れた調理感を得ることができる過熱蒸気を用いた処理方法を開発することを目的とした。
Therefore, the present inventors have studied in detail a method for producing powder soup using superheated steam, and aimed to develop a treatment method using superheated steam that can provide a better cooking feeling.
本発明者らは、鋭意研究した結果、従来まで粉末等のスープ原料を単品で処理するのが通常であった過熱蒸気処理について複数種類のスープ原料を混合してから過熱蒸気処理した方が、単独で過熱蒸気処理したものを後に混合するより調理感に優れていることを見出した。このようにして、本発明を完成するに至ったのである。
すなわち、本願第一の発明は、
「複数種類のスープ原料を混合し、該混合物に対して過熱蒸気を付与する粉末スープの製造方法。」、
である。
As a result of diligent research, the inventors of the present invention had previously mixed a plurality of types of soup ingredients for superheated steam treatment, which was conventionally processed as a single product of soup ingredients such as powder, and then superheated steam treatment, It was found that the cooking feeling was superior to the later mixing of the superheated steam alone. In this way, the present invention has been completed.
That is, the first invention of the present application is
“A method for producing a powdered soup by mixing a plurality of types of soup ingredients and applying superheated steam to the mixture.”
It is.
また、本発明者らの研究の結果、上述のスープ原料については、他の製造メーカ等から輸送されてくることも多いため水分含量が少ない粉末タイプの場合が保存性・取り扱いともに便利であるところ、このような低水分含量のスープ原料を複数混合した場合においても、風味の改良が著しいことを見出した。
すなわち、本願第二の発明は、
「複数種類のスープ原料を混合し、低水分状態であるスープ原料の混合物に対して過熱蒸気を付与する粉末スープの製造方法」、
である。
In addition, as a result of the present inventors' research, the above-mentioned soup ingredients are often transported from other manufacturers, etc., so the powder type with a low water content is convenient in terms of storage stability and handling. The present inventors have found that the flavor is significantly improved even when a plurality of such low moisture content soup ingredients are mixed.
That is, the second invention of the present application is
"A method for producing powder soup that mixes multiple types of soup ingredients and applies superheated steam to a mixture of soup ingredients that are in a low moisture state",
It is.
また、過熱蒸気処理後においては、処理後において水分含量が高い場合には乾燥により水分含量を低減する方法が有効であることを見出した。
すなわち、本願第三の発明は、
「前記過熱蒸気の付与後に、さらに乾燥する請求項1又は2に記載の粉末スープの製造方法。」、
である。
In addition, after the superheated steam treatment, when the moisture content is high after the treatment, it has been found that a method of reducing the moisture content by drying is effective.
That is, the third invention of the present application is
"The method for producing a powder soup according to claim 1 or 2, further drying after the application of the superheated steam."
It is.
また、過熱蒸気の付与の程度については、付与する前の水分含量が過熱蒸気付与後の水分含量よりも低下しない範囲で行うのが風味的に好ましいことを見出した。
次に、本願第四の発明は、
「前記製造方法において、過熱蒸気付与後の水分含量が過熱蒸気を付与する前の水分含量よりも低下しない範囲で行う請求項1〜3のいずれかに記載の粉末スープの製造方法。」、
である。
Moreover, about the grade of provision of superheated steam, it discovered that it was flavorfully preferable to carry out in the range which the water content before providing does not fall rather than the water content after superheated steam provision.
Next, the fourth invention of the present application is:
"In the said manufacturing method, the water content after superheated steam provision is performed in the range which does not fall rather than the water content before providing superheated steam. The manufacturing method of the powder soup in any one of Claims 1-3."
It is.
さらに、本発明においては過熱蒸気の付与の方法として一定時間連続的に付与する方法や過熱蒸気を複数回、間欠的に付与する方法のいずれも可能である。但し、スープ原料の混合物に対する過熱蒸気の付与を均一にするためには、過熱蒸気の付与を複数回、間欠的に行う方法が好ましいことを見出した。
次に、本願第五の発明は、
「前記過熱蒸気の付与が複数回、間欠的に行われることを特徴とする、請求項1〜4のいずれかに記載の粉末スープの製造方法。」、
である。
Furthermore, in the present invention, as a method for applying superheated steam, any of a method of continuously applying a constant time or a method of intermittently applying superheated steam a plurality of times is possible. However, it has been found that a method of intermittently applying superheated steam a plurality of times is preferable in order to make the application of superheated steam to the mixture of soup ingredients uniform.
Next, the fifth invention of the present application is:
“The method for producing a powder soup according to claim 1, wherein the application of the superheated steam is intermittently performed a plurality of times.”
It is.
本発明により製造される粉末スープは風味に優れ、また優れた調理感を有する。さらに、低水分状態であるスープ原料であっても風味に優れた粉末スープとすることができる。 The powder soup produced by the present invention is excellent in flavor and has an excellent cooking feeling. Furthermore, even a soup raw material in a low moisture state can be made into a powder soup with excellent flavor.
以下に本発明の実施の形態について説明するが、本発明はこれらの実施形態に限定されるものではない。 Embodiments of the present invention will be described below, but the present invention is not limited to these embodiments.
─スープ原料─
本発明にいうスープ原料とは、以下のものが例として挙げられる。
1. エキス系のスープ原料として、
1)畜肉エキス(ポーク、チキン、ミート等)、魚介エキス(アサリ、ホタテ、白身魚、等)、又は野菜エキス(キャベツ、トマト、オニオン、モヤシ、ハクサイ等)等
2)天然調味料(酵母エキス、蛋白加水分解物等)
3)卵粉(全卵粉、卵白粉、卵黄粉)
4)粉末醤油、粉末味噌、粉末ソース
5)乳原料(粉乳、チーズ等)
等
2. 炭水化物系のスープ原料として、
1)小麦粉、澱粉、デキストリン
2)糖類
3)増粘剤
4)カラメル
等
3. 香辛料系のスープ原料として、
1)ホワイトペッパー、ブラックペッパー、ジンジャー、ガーリック、唐辛子、クミン等
2)コリアンダー、レモングラス、月桂樹等のハーブ類等
がある。
─Soup ingredients─
Examples of the soup ingredients referred to in the present invention include the following.
1. As an extract soup ingredient,
1) Livestock meat extract (pork, chicken, meat, etc.), seafood extract (clam, scallop, white fish, etc.), or vegetable extract (cabbage, tomato, onion, spruce, Chinese cabbage, etc.) 2) Natural seasoning (yeast extract) , Protein hydrolyzate, etc.)
3) Egg powder (whole egg powder, egg white powder, egg yolk powder)
4) Powdered soy sauce, powdered miso, powdered sauce 5) Milk ingredients (milk powder, cheese, etc.)
Etc. 2. As a carbohydrate-based soup ingredient,
1) Wheat flour, starch, dextrin 2) Sugar 3) Thickener 4) Caramel etc. As a spice-based soup ingredient,
1) White pepper, black pepper, ginger, garlic, chili, cumin, etc. 2) Herbs such as coriander, lemongrass and laurel.
上記のスープ原料に、4.油脂類(動植物油脂、香料等)、あるいは5.調味料類として、食塩、グルタミン酸ナトリウム(MSG)、核酸(IMP、GMP)、コハク酸ナトリウム、有機酸(酢酸、クエン酸、リンゴ酸、酒石酸等)を補足的に添加してもよい。これらのスープ原料については、加熱されているか生かを問わない。 3. To the above soup ingredients 4. Fats and oils (animal and vegetable fats and oils, flavors, etc.) As seasonings, sodium chloride, sodium glutamate (MSG), nucleic acid (IMP, GMP), sodium succinate, and organic acids (acetic acid, citric acid, malic acid, tartaric acid, etc.) may be supplementarily added. These soup ingredients may be heated or raw.
また、後述するようにこれらのスープ原料は、粉末等の低水分含量であることが好ましい。低水分状態のスープ原料を使用するのであれば、スープ原料の提供元からスープ原料の提供を受ける場合、輸送時の微生物等の問題も生じないし、スープ原料の長期間の保存ができるためこれらを混合等して製造する粉末スープの製造上有利である。 Moreover, as described later, these soup materials preferably have a low moisture content such as powder. If you use soup ingredients with a low moisture content, if you receive soup ingredients from a supplier of soup ingredients, there will be no problems such as microorganisms during transportation, and soup ingredients can be stored for a long period of time. This is advantageous in the production of powder soup produced by mixing or the like.
さらに、本発明にいうスープ原料のうち、エキス系のスープ原料には、例えば、畜肉又は野菜エキス等(油脂分を含む)が小麦粉やデキストリン等の賦形剤と一体となっており既に粉末化されたスープ形態となっているもの(例えば、ポークパウダーやオニオンパウダー等のエキスパウダー)を含むものとする。 Furthermore, among the soup materials referred to in the present invention, the extract-based soup materials include, for example, livestock meat or vegetable extracts (including fats and oils) and are already powdered because they are integrated with excipients such as flour and dextrin. And soup in the form of a soup (for example, extract powder such as pork powder and onion powder).
─複数種類のスープ原料─
本発明にいう複数種類とは、上記の1〜3のスープ原料のうち、少なくとも2種以上を混合することをいう。但し、一般的には、1のエキス系のスープ原料と、2の炭水化物系のスープ原料の2つの混合物であることが好ましい。
また、いわゆるカレーやシチュータイプである場合、通常のカレーやシチューの製造の場合と同様に、1のエキス系のスープ原料として畜肉エキスとともに、同じくエキス系のスープ原料の野菜エキスが混合されることが好ましい。
さらに、1及び2の混合に、さらに3の香辛料系のスープ原料を混合することがより好ましい。尚、これらに調味料を適宜、補足的に添加することができる。
─Multiple types of soup ingredients─
The plural types referred to in the present invention means mixing at least two of the above 1 to 3 soup ingredients. However, in general, a mixture of two extract-type soup ingredients and two carbohydrate-type soup ingredients is preferable.
Also, in the case of so-called curry or stew type, the same extract-based soup material as well as the animal-based meat extract as well as the extract-type soup material should be mixed as in the case of normal curry and stew production. Is preferred.
Furthermore, it is more preferable to mix 3 spice-based soup ingredients into the mixing of 1 and 2. In addition, a seasoning can be added to these appropriately and supplementarily.
─混合─
混合とは、混合の方法は種々の方法が考えられるが、ミキサーで混合する方法がある。また、本発明では複数のスープ原料が用いられるが、このような場合、各スープ原料によって水分含量が大幅に異なる場合がある(例えば、液体系のスープ原料と粉末系のスープ原料)。
このように水分を多く含むスープ原料と低い水分のスープ原料がある場合には、これらをよく混合して水分の分布を概ね均一化しておくことが好ましい。
--Mixed--
As mixing, various methods of mixing can be considered, and there is a method of mixing with a mixer. In the present invention, a plurality of soup ingredients are used. In such a case, the water content may vary greatly depending on each soup ingredient (for example, a liquid soup ingredient and a powder soup ingredient).
When there is a soup raw material containing a large amount of water and a soup raw material having a low water content, it is preferable to mix them well to make the water distribution substantially uniform.
─低水分状態であるスープ原料の混合物─
本発明では、前記スープ原料の混合物が低水分である状態に対して過熱蒸気を付与することができる。ここで、「前記スープ原料の混合物が低水分である状態」とは、混合後のスープ原料全体の水分含量が概ね15%以下の状態をいう。また、好ましくは10%以下であり、さらに好ましくは8%以下の状態をいう。
このような低水分状態であるために、本発明では基本的には上記の各種スープ原料が乾燥等された低水分含量である粉末タイプのものを使用することが好ましい。
─ Mix of soup ingredients with low moisture content ─
In the present invention, superheated steam can be applied to a state in which the mixture of soup ingredients has low moisture. Here, “the state in which the mixture of soup ingredients has low moisture” refers to a state in which the moisture content of the whole soup ingredients after mixing is approximately 15% or less. Further, it is preferably 10% or less, and more preferably 8% or less.
In order to be in such a low moisture state, in the present invention, it is basically preferable to use a powder type having a low moisture content obtained by drying the above-mentioned various soup ingredients.
但し、これらの粉末のスープ原料に付加して、その重量比において粉末スープよりも遥かに少ない量であれば、一部液体スープを混合して使用してもよい。
例えば、水分4%の畜肉エキス系の粉末スープが100gあった場合に、これに水分含量75%の液体スープ2gを加えて混合した場合、混合後、水分含量は5.4%程度に過ぎず、全体としては低水分である状態を維持できる。尚、スープ原料の混合物の水分含量については、過熱処理の付与工程の前後において水シャワーにより調整してもよいことはもちろんである。
However, a part of the liquid soup may be mixed and used as long as it is added to the soup raw material of these powders and the amount is much smaller than that of the powder soup.
For example, when there is 100 g of livestock meat extract powder soup with 4% moisture, 2 g of liquid soup with 75% moisture content is added and mixed, and after mixing, the moisture content is only about 5.4%. As a whole, the state of low moisture can be maintained. Of course, the water content of the soup raw material mixture may be adjusted by a water shower before and after the application of the superheat treatment.
─過熱蒸気の付与─
過熱蒸気の条件については、種々の条件を選択できる。具体的には、流量については特に限定されないが、概ね5〜100kg/hが好適である。また、温度については特に限定されないが、概ね100〜500℃が好適である。さらに、時間については特に限定されないが、概ね5秒〜60分程度が好適である。
--Applying superheated steam--
Various conditions can be selected for the superheated steam conditions. Specifically, the flow rate is not particularly limited, but approximately 5 to 100 kg / h is preferable. Moreover, although it does not specifically limit about temperature, Generally 100-500 degreeC is suitable. Furthermore, although it does not specifically limit about time, About 5 second-about 60 minutes are suitable in general.
また、過熱蒸気の付与の方法としては、連続式、バッチ式のいずれのでもよい。但し、過熱蒸気を混合物に均等に付与するという観点から、撹拌を伴う方法が好ましい。
特に、本発明において、内部を撹拌しながら過熱蒸気を付与するタイプの処理を行う場合には、過熱蒸気を付与する工程においてスープ全体の水分含量が10%を超えない状態を維持することが好ましい。
Moreover, as a method for applying superheated steam, either a continuous method or a batch method may be used. However, a method involving stirring is preferable from the viewpoint of uniformly applying superheated steam to the mixture.
In particular, in the present invention, when performing the type of treatment that applies superheated steam while stirring the inside, it is preferable to maintain a state where the water content of the whole soup does not exceed 10% in the step of applying superheated steam. .
すなわち、撹拌しながら過熱蒸気を付与する方法は、撹拌するので対象物に過熱蒸気を均一に付与できるという点で有利であるが、撹拌の際に水分含量が高いと混合物が粘度を生じ、いわゆる“練られた状態”になるため、撹拌が困難になる場合がある。
例えば、バッチ方式で撹拌を伴うタイプの場合には粉末状態を維持しながら撹拌を行うことが必要となるため、水分含量が10%以下であることが好ましい。
That is, the method of applying superheated steam while stirring is advantageous in that it can uniformly apply superheated steam to the object, but if the water content is high during stirring, the mixture will become viscous, so-called Stirring may be difficult due to the “kneaded state”.
For example, in the case of a type that involves stirring in a batch system, it is necessary to perform stirring while maintaining the powder state, and therefore, the water content is preferably 10% or less.
─過熱蒸気付与後の水分含量が過熱蒸気を付与する前の水分含量よりも低下しない範囲─
本発明においては、水分含量が15%以下、好ましくは10%以下、さらに好ましくは8%程度以下の低水分下で過熱蒸気を付与することができるが、このような低水分化で行う場合、過熱蒸気付与後の水分含量が過熱蒸気を付与する前の水分含量よりも低下しない範囲で行うのが好ましい。
─The range in which the water content after superheated steam does not fall below the water content before superheated steam is applied─
In the present invention, the superheated steam can be imparted under a low moisture content of 15% or less, preferably 10% or less, more preferably about 8% or less. It is preferable that the water content after application of superheated steam is within a range that does not decrease below the water content before application of superheated steam.
本発明者らは種々の条件を検討したが、過熱蒸気を付与した当初において対象物の表面が過熱蒸気より低温であるため、表面に水分が凝縮する。このため一旦は水分含量が上昇する。その後、当該凝縮した対象物の表面の水分も過熱蒸気によって加熱されて気化され始め、対象物からの蒸発が始まる。ここで過熱蒸気処理前の対象物の水分と過熱処理後の水分を比較して過熱蒸気処理前の対象物の水分含量を下回らない程度まで過熱蒸気処理することが好ましいことが判明した。 Although the present inventors examined various conditions, since the surface of a target object is lower temperature than superheated steam at the time of giving superheated steam, a water | moisture content condenses on the surface. For this reason, the water content increases once. Thereafter, the moisture on the surface of the condensed object starts to be heated and vaporized by the superheated steam, and evaporation from the object starts. Here, it was found that it is preferable to perform the superheated steam treatment to such an extent that the moisture content of the object before the superheated steam treatment is compared with the moisture content after the superheated steam treatment so as not to fall below the moisture content of the object before the superheated steam treatment.
また、後述する複数回の過熱蒸気処理を行う場合においても、それぞれの過熱蒸気処理工程において過熱蒸気付与後の水分含量が過熱蒸気を付与する前の水分含量よりも低下しない範囲で行うことが好ましい。
具体的には、スープ原料の混合物の水分含量は、1.0〜15.0%程度まで幅広いが、例えば、当初水分6%程度の場合には、一旦水分が凝縮して水分含量が増えた後に水分が減少し始め、減少し始めてから水分含量が6.0%前後にまで減少するまでの間に過熱蒸気の付与を停止することが好ましい。
In addition, even when performing a plurality of superheated steam treatments to be described later, it is preferable that the water content after superheated steam application in each superheated steam treatment step is within a range that does not lower than the water content before applying the superheated steam. .
Specifically, the water content of the mixture of soup ingredients is as wide as about 1.0 to 15.0%. For example, when the initial water content is about 6%, the water content once condensed and the water content increased. It is preferable that the application of superheated steam is stopped after the moisture starts to decrease later and until the moisture content decreases to around 6.0%.
─過熱蒸気付与を複数回、間欠的に行う─
前記過熱蒸気の付与工程については、連続的な長時間の一回の過熱蒸気付与を行う方法もあるが、短時間の過熱蒸気付与を間欠的に行う方法も好ましい。すなわち、スープ原料の混合物に対する過熱蒸気の付与を均一にするためには、過熱蒸気の付与を複数回、間欠的に行い、過熱蒸気の付与の間に撹拌等することで過熱蒸気処理を均一にすることができる。
─Applying superheated steam multiple times intermittently─
As for the superheated steam application step, there is a method of applying superheated steam once for a continuous long time, but a method of intermittently applying short time superheated steam is also preferable. That is, in order to make the superheated steam uniformly applied to the mixture of the soup ingredients, the superheated steam is uniformly applied by superimposing the superheated steam a plurality of times and stirring during the application of the superheated steam. can do.
また、前述のように、バッチ方式による過熱蒸気の付与の場合、過熱蒸気を付与した直後におけるスープ混合物の表面付近における水分の凝縮によって水分含量が増加する。また、このように水分が偏在している状態で撹拌しようとすると、いわゆる“練られた状態”になって撹拌が困難になる場合がある。
そこで、短時間の過熱蒸気付与を行った後に、付与を止めて撹拌し、さらに過熱蒸気の付与を再開するという繰り返し操作をすることが好ましい。尚、過熱蒸気の付与を止めている間に水シャワーを施してもよい。
Further, as described above, in the case of applying superheated steam by the batch method, the water content increases due to condensation of water near the surface of the soup mixture immediately after applying the superheated steam. In addition, when stirring is performed in such a state where moisture is unevenly distributed, the so-called “kneaded state” may occur and stirring may be difficult.
Therefore, it is preferable to repeat the operation of applying the superheated steam for a short time, stopping the application, stirring, and restarting the application of the superheated steam. In addition, you may give a water shower while stopping provision of superheated steam.
─過熱蒸気の付与後に乾燥する工程─
過熱蒸気の付与工程の後においては、乾燥する工程を設けることが好ましい。通常、過熱蒸気を付与することによって所定の調理感を得ることができるが、付与後の水分含量が高い場合もある。このような場合には、水分を調整する必要があるため乾燥工程を行う。乾燥は通常、熱風による乾燥を行うのが一般的であるが、その他の乾燥方法でも可能であることはいうまでもない。
--Drying process after applying superheated steam--
It is preferable to provide a drying step after the superheated steam application step. Usually, a predetermined cooking feeling can be obtained by applying superheated steam, but the moisture content after application may be high. In such a case, since it is necessary to adjust moisture, a drying process is performed. Drying is generally performed by hot air, but it goes without saying that other drying methods are also possible.
また、乾燥後において破砕する工程を必要とする場合もある。これは、水分含量が高い状態のまま過熱蒸気処理をした場合や、過熱蒸気を付与した時点での水分含量が高い場合、粉末スープが塊状となる場合があるからである。
破砕工程については、特に限定されないが、物理的な破砕や超音波による破砕等種々の方法を用いることができる。
Moreover, the process crushing after drying may be required. This is because the powdered soup may be agglomerated when the superheated steam treatment is performed while the water content is high, or when the water content is high when the superheated steam is applied.
Although it does not specifically limit about a crushing process, Various methods, such as physical crushing and crushing by an ultrasonic wave, can be used.
また、破砕後の粉末スープは通常の使用をすることができるが、塊状態が残っている場合においては、ベーキングパウダー等の発泡剤を混合してもよい。喫食事に注湯した際に、ベーキングパウダー等の発泡剤を同時に発泡させ、粉末スープの溶解を促進することができる。 Moreover, although the powdered soup after crushing can be used normally, when the lump state remains, you may mix foaming agents, such as baking powder. When pouring hot water into a meal, a foaming agent such as baking powder can be simultaneously foamed to promote dissolution of the powder soup.
また、粉末スープを造粒等する場合には、この際にベーキングパウダー等の発泡剤を添加してもよいことはもちろんである。
尚、本発明による粉末スープの製造方法は、あるスープ製品に使用するスープ原料を必ずしもすべて過熱蒸気処理するということを意図していない。すなわち、スープ原料によっては過熱蒸気処理すると却って風味が劣化し、風味が弱くなる場合もある。
したがって、これらのスープ原料については過熱蒸気処理を施すことなく、本発明による過熱蒸気処理した粉末スープと、後に混合して、スープ製品の粉末スープを完成させるという方法でも良いことはもちろんである。
Of course, when granulating powder soup, a foaming agent such as baking powder may be added.
In addition, the manufacturing method of the powder soup by this invention does not necessarily intend that all the soup raw materials used for a certain soup product carry out a superheated steam process. That is, depending on the soup raw material, when the superheated steam treatment is performed, the flavor may be deteriorated and the flavor may be weakened.
Therefore, these soup ingredients may be mixed with the superheated steam-treated powder soup according to the present invention to complete the powder soup of the soup product without being superheated.
─カレータイプの粉末スープ─
本発明においては、水分含量が僅かしかない状態であるにも関わらず、過熱蒸気という手法を用いることにより、短時間で個々のスープ原料の有する成分を他のスープ原料の相互に作用させることが出来る。これによって、いわゆる時間を掛けて煮込んだ状態と類似の状態を作りだすことができる。
─Curry type powder soup─
In the present invention, in spite of the fact that the moisture content is very small, by using a method called superheated steam, it is possible to allow the components of individual soup ingredients to interact with other soup ingredients in a short time. I can do it. This makes it possible to create a state that is similar to the so-called simmered state.
従って、本発明はこのような煮込んで調理感を徐々に高めていくいわゆるカレーやシチュータイプのスープの製造に適している。
通常、カレーやシチューは小麦粉を油脂(植物油脂、動物油脂)で焦げないようにして水分を飛ばしつつ炒め、フレーク状にし、ここに肉や野菜と水を入れて煮込んでいくが、本発明はこのようなカレーやシチューの粉末スープをより調理感を高める方法として利用できる。
Therefore, the present invention is suitable for the production of so-called curry or stew type soup that gradually increases the cooking feeling by boiling.
Normally, curry and stew are fried while flaking water with oil and fat (vegetable oils and animal fats) not to be burned, flaked, meat and vegetables and water are put here and simmered. Such a curry or stew powder soup can be used as a method for enhancing the cooking feeling.
─本発明の粉末スープの利用方法─
本発明の粉末スープは即席食品用の粉末スープとして利用することができる。すなわち、お湯を注ぐだけで喫食できる即席スープには好適に使用することができる。また、即席めんで使用も可能である。すなわち、即席カップ麺や袋麺での利用が可能である。また、特にカレータイプの即席食品に好適に利用できる。
特に即席麺に利用する場合、本粉末スープを利用すると全体の油脂含量の低減に寄与できるので低カロリー商品に好適に利用できる。
-How to use the powdered soup of the present invention-
The powder soup of the present invention can be used as a powder soup for instant food. In other words, it can be suitably used for instant soup that can be eaten simply by pouring hot water. It can also be used with instant noodles. That is, it can be used with instant cup noodles and bag noodles. In particular, it can be suitably used for curry-type instant foods.
In particular, when used for instant noodles, the use of this powder soup can contribute to a reduction in the total fat content, and thus can be suitably used for low-calorie products.
以下に本発明の実施例について記載するが、本発明はこれらの実施例に限定されるものではない。
Examples of the present invention will be described below, but the present invention is not limited to these examples.
[試験例1] 各種のスープ原料を単独で過熱蒸気処理した後混合した場合と混合した状態で過熱蒸気処理する場合の違いについて
カレー系粉末スープの調製のため、カレー系粉末スープを製造するために通常使用する40種のスープ原料についてそれぞれ過熱蒸気を付与して、風味の改善が見られたと思われる15種を選択した。
[Test Example 1] Differences between various soup ingredients that have been treated with superheated steam alone and then mixed with superheated steam in a mixed state For the preparation of curry powder soup, to produce curry powder soup For each of the 40 types of soup ingredients that are normally used, 15 kinds of soup ingredients were selected by adding superheated steam.
これら15種のスープ原料についてそれぞれ過熱蒸気を付与した場合と、15種のスープ原料を混合してから過熱蒸気を付与した場合とで調理感等の官能評価上の差異について試験した。
<実施例1>(全部をミックスして過熱蒸気処理した場合)
上述のエキス系、炭水化物系、香辛料系のスープ原料(いずれも粉末状)の15種を充分に混合して全体として以下の表1に示すような含量比率となる複数のスープ原料の混合物を調製した。
Each of these 15 kinds of soup ingredients was tested for sensory evaluation differences such as cooking feeling when superheated steam was applied and when 15 kinds of soup ingredients were mixed and then superheated steam was applied.
<Example 1> (When all are mixed and superheated steam treatment)
A mixture of a plurality of soup ingredients having a content ratio as shown in Table 1 below as a whole is prepared by thoroughly mixing 15 kinds of the above-mentioned extract, carbohydrate and spice ingredients (all in powder form). did.
当該過熱蒸気処理後の粉末スープについて、コンベアタイプの過熱蒸気処理装置を用いて過熱蒸気を(温度:180℃、蒸気流量:10kg/h、時間:60秒)で過熱蒸気処理を行った。その後、乾燥してからカレースープとなる実施例1の粉末スープを完成させた。
About the powder soup after the said superheated steam process, the superheated steam process was performed with the superheated steam (temperature: 180 degreeC, steam flow rate: 10 kg / h, time: 60 second) using the conveyor type superheated steam processing apparatus. Then, the powder soup of Example 1 used as curry soup after drying was completed.
<比較例1>(それぞれ原料単独で過熱蒸気処理した後に混合した場合)
上記15種のスープ原料(いずれも粉末状)をそれぞれ150g、個別にコンベアタイプの過熱蒸気処理装置を用いて過熱蒸気を(温度:180℃、蒸気流量:10kg/h、時間:60秒)で過熱蒸気処理を行った。
その後、15種の過熱蒸気処理したスープ原料を混合して比較例1の粉末スープを完成させた。
<Comparative example 1> (When each of the raw materials is mixed after being superheated with steam)
150g of each of the above 15 kinds of soup ingredients (all in powder form), individually using superheated steam treatment equipment of conveyor type (temperature: 180 ° C, steam flow rate: 10kg / h, time: 60 seconds) Superheated steam treatment was performed.
Thereafter, 15 kinds of superheated steam-treated soup ingredients were mixed to complete the powder soup of Comparative Example 1.
<比較例2>
比較例1で過熱蒸気処理する前のスープ原料の混合品
<Comparative example 2>
Mixture of soup ingredients before superheated steam treatment in Comparative Example 1
実施例1、比較例1及び比較例2について官能評価を行った。官能評価は実施例1、比較例1及び2のそれぞれについて2g採取し、熱湯を100g注加し、撹拌後に喫食して評価した。評価は熟練のパネラー5人によって行った。また、それぞれの項目については、5段階の評価で行った。評価項目について以下の表2に示す。また、官能評価結果を以下の表3に示す。 Sensory evaluation was performed on Example 1, Comparative Example 1, and Comparative Example 2. For sensory evaluation, 2 g of each of Example 1 and Comparative Examples 1 and 2 was collected, 100 g of hot water was added, and after stirring, the food was eaten and evaluated. The evaluation was conducted by five skilled panelists. In addition, each item was evaluated in five stages. The evaluation items are shown in Table 2 below. The sensory evaluation results are shown in Table 3 below.
次に、今回のサンプルは、カレー系の粉末スープであったため、特にカレー、玉ねぎ、肉、甘さ、スパイス感が大きな官能上の指標になる。これを各香調別のチャームバリュー(それぞれの香りの強さ)を図1に示す。
図1に示すが、比較例1と実施例1を対比すると明らかなように、各種スープ原料を混合してから過熱蒸気処理することで優れた調理感を得ることができることを見出した。
Next, since this sample was a curry-based powder soup, curry, onion, meat, sweetness, and spice feeling are particularly great sensory indicators. FIG. 1 shows the charm values (intensity of each scent) for each scent.
As shown in FIG. 1, as is clear from comparison between Comparative Example 1 and Example 1, it was found that an excellent cooking feeling can be obtained by mixing with various soup ingredients and then performing a superheated steam treatment.
[試験例2] 過熱蒸気の付与後における水分含量との関係
過熱蒸気についてどの程度を当該付与すればよいかを検討した。試験例1とは別の31種のスープ原料についてこれらを混合して、以下の含量比率となる複数のスープ原料の混
合物を調製した。以下の表4に配合比率を示す。
[Test Example 2] Relationship with water content after application of superheated steam The degree of superheated steam to be applied was examined. These were mixed for 31 kinds of soup ingredients different from Test Example 1 to prepare a mixture of a plurality of soup ingredients having the following content ratios. The blending ratio is shown in Table 4 below.
上記のスープ原料の混合物に過熱蒸気処理を施した場合の水分含量の変化とそれぞれの水分含量における官能評価を行った。具体的には、上記31種の混合物150g(粉末状態、水分6.0%)に対して、コンベアタイプの過熱蒸気処理装置を用いて厚さを5mmとして過熱蒸気(温度:180℃、蒸気流量:10kg/h、時間:30秒)で過熱蒸気処理を行った。 Changes in water content and sensory evaluation of each water content were performed when the mixture of the soup ingredients was subjected to superheated steam treatment. Specifically, with respect to 150 g of the above 31 types of mixture (powder state, moisture 6.0%), a superheated steam (temperature: 180 ° C., steam flow rate) with a conveyor-type superheated steam treatment device and a thickness of 5 mm is used. : 10 kg / h, time: 30 seconds).
過熱蒸気付与の開始から0秒、15秒、30秒、1分、1分30秒、2分、2分30秒、3分のそれぞれの段階で水分含量と官能評価を行った。その他の条件については試験例1の場合と同様である。水分含量の変化を図2に示す。
図2に示すように水分含量は、15秒程度で最も上昇することが判明した。また、その後、過熱蒸気の付与を続けることで水分含量が低下していくことが判明した。
また、それぞれの過熱蒸気処理時間後の官能評価について以下の表5に示す。尚、官能評価の方法は試験例1に示した方法と同じである。
The moisture content and sensory evaluation were performed at each stage of 0 seconds, 15 seconds, 30 seconds, 1 minute, 1 minute 30 seconds, 2 minutes, 2 minutes 30 seconds, and 3 minutes from the start of superheated steam application. Other conditions are the same as in Test Example 1. The change in moisture content is shown in FIG.
As shown in FIG. 2, it was found that the water content increased most in about 15 seconds. Moreover, it became clear after that that moisture content fell by continuing provision of superheated steam.
Moreover, it shows in following Table 5 about sensory evaluation after each superheated steam processing time. The sensory evaluation method is the same as the method shown in Test Example 1.
過熱蒸気処理の進行とともに一旦上昇した水分が減少していくが、水分含量が過熱蒸気処理する前の6.0%を下回り、5.0%以下程度にまで乾燥すると、苦味が生じることが判明した。
Moisture once increased with the progress of the superheated steam treatment will decrease, but it turns out that when the moisture content falls below 6.0% before the superheated steam treatment and is dried to about 5.0% or less, bitterness occurs. did.
[試験例3] 撹拌タイプのバッチ方式による過熱蒸気付加方法において過熱蒸気の付与を数回に分けた方が良い点について
過熱蒸気の付与方法としては、コンベアタイプやバッチタイプ等があるが、これらのいずれも使用可能である。また、特に撹拌を伴うバッチタイプの場合については、撹拌できるかどうかが重要なファクターになる。この点について蒸煮時間と撹拌との関係を調べた。
[Test Example 3] About the point where it is better to divide the superheated steam application several times in the superheated steam addition method by the agitation type batch method There are conveyor type and batch type etc. as the superheated steam application methods. Either of these can be used. In particular, in the case of a batch type with stirring, whether or not stirring is possible is an important factor. About this point, the relationship between cooking time and stirring was investigated.
内部に撹拌羽根を備えたバッチ式の過熱蒸気処理装置を用いて、スープ原料の混合物に過熱蒸気を付与する工程における水分含量による撹拌の状態について試験した。
具体的には、以下の手順による。試験例1で記載した実施例1のスープ混合物についてこれを3kg用いて、上述のバッチ式の過熱蒸気処理装置(シェル構造の缶体に、水平回転する撹拌羽根を有し、過熱水蒸気を噴射できる装備を有するタイプ)に収納し、過熱蒸気(温度:300℃、流量:3kg/h)を付与して撹拌羽根を150rpmで回転させつつ、過熱蒸気を付与する時間を90秒に設定して、この過熱蒸気の付与時間を一回で行った場合と、複数回に分けて行った場合とで混合状態を比較した。
以下の表6に結果を示す。
Using a batch-type superheated steam treatment apparatus equipped with a stirring blade inside, the state of stirring by the water content in the process of applying superheated steam to the mixture of soup ingredients was tested.
Specifically, the following procedure is followed. Using 3 kg of the soup mixture of Example 1 described in Test Example 1, the above-described batch-type superheated steam treatment device (having a stirring blade that rotates horizontally on a shell-shaped can body and jetting superheated steam In the equipment equipped type), superheated steam (temperature: 300 ° C., flow rate: 3 kg / h) is applied and the stirring blade is rotated at 150 rpm, the time for applying the superheated steam is set to 90 seconds, The mixed state was compared between when the superheated steam was applied once and when it was divided into multiple times.
The results are shown in Table 6 below.
過熱蒸気を90秒連続で一回のみの付与にしようとした場合、試験例2の水分含量の変化図で示したように一旦、スープ原料の混合物の表面付近に過熱蒸気の凝集が偏在して起こり、撹拌時にスープ原料の混合物が練られた状態になり撹拌時の負荷が大きくなり、撹拌が困難になる。
When superheated steam is applied only once for 90 seconds continuously, as shown in the change diagram of the moisture content in Test Example 2, once the superheated steam aggregates near the surface of the soup raw material mixture. Occurs, the mixture of the soup ingredients is kneaded at the time of stirring, and the load at the time of stirring increases, making stirring difficult.
一方、90秒を間に15秒の間隔(撹拌あり)を設けることで水分の分布が偏在している状態を緩和できるため、撹拌時の負荷を軽減することができた。また、90秒を30秒×3回とすることで撹拌時の負荷はより一層軽減されることが判明した。
On the other hand, by providing an interval of 15 seconds (with stirring) between 90 seconds, the uneven distribution of moisture can be alleviated, so the load during stirring could be reduced. It was also found that the load during stirring was further reduced by setting 90 seconds to 30 seconds × 3 times.
[試験例4] カレータイプの粉末スープについて従来までの製法と、今回の製法とで油脂含量を低減させつつ類似の調理感を実現できたことの試験
従来までの方法により製造したカレータイプの粉末スープと本発明により製造した粉末スープの比較を官能評価するとともに、油脂含量がどの程度低減できるかどうかを調べた。
[Test Example 4] A test of curry-type powder soup that achieved a similar cooking feeling while reducing the fat content by the conventional method and the current method Curry-type powder produced by the conventional method The sensory evaluation of the comparison between the soup and the powder soup produced according to the present invention was conducted, and the degree to which the fat content could be reduced was examined.
<実施例7>
試験例2で記載したように31種のスープ原料の混合物に対して過熱蒸気を付与し、次に乾燥することでカレー系粉末スープのスープの一部を完成させた。本処理後のスープ90gにカレータイプの粉末スープを完成させるために、その他の過熱蒸気を付与しない下記のスープ原料(17種)40gを加えて混合することでカレー系粉末スープを完成させた。以下の表7に配合比率を示す。
<Example 7>
As described in Test Example 2, superheated steam was applied to a mixture of 31 kinds of soup ingredients, and then dried to complete a portion of the curry powder soup. In order to complete curry-type powder soup in 90 g of the soup after this treatment, 40 g of the following soup ingredients (17 species) that do not give any other superheated steam were added and mixed to complete a curry-based powder soup. Table 7 below shows the blending ratio.
<比較例9>
実施例7で最終的に混合して使用したスープ原料(48種)と類似のスープ原料(41種)を用い、油脂を使用して加熱・撹拌するという従来までの製造方法によりカレータイプの粉末スープを完成させた。
すなわち、カレー系のスープの基本製法に準じて、油脂55gを110〜130℃程度まで加熱して、炭水化物系の小麦粉30gを投入し撹拌しつつ加熱を20分間行った。連続してここに畜肉エキス8g、野菜エキス(オニオン等)30g、澱粉13g、香辛料30gを順次添加してカレー系粉末スープの製造に必要なすべてのスープ原料(41種)を加え、加熱をしつつ撹拌を続けてカレー系粉末スープを完成させた。
実施例7によるカレー系粉末スープの製造スキームと比較例9のカレー系粉末スープの製造スキームを図3示す。
<Comparative Example 9>
Curry-type powder by the conventional manufacturing method of using soup ingredients (41 kinds) similar to the soup ingredients (48 kinds) finally mixed and used in Example 7 and heating and stirring using fats and oils Completed the soup.
That is, according to the basic method of curry-based soup, 55 g of fats and oils were heated to about 110 to 130 ° C., 30 g of carbohydrate-based flour was added, and heating was performed for 20 minutes while stirring. Continuously add 8g of livestock meat extract, 30g of vegetable extract (onion, etc.), 13g of starch and 30g of spices in this order, add all the soup ingredients (41 types) necessary for the production of curry powder soup, and heat. While stirring, the curry powder soup was completed.
The manufacturing scheme of the curry powder soup according to Example 7 and the manufacturing scheme of the curry powder soup of Comparative Example 9 are shown in FIG.
図3の方法によって製造した実施例7と比較例9の完成されたカレー系粉末スープについて官能試験を行った。結果を以下の表8に示す。尚、官能評価の方法は試験例1に示した方法と同じである。 A sensory test was performed on the finished curry powder soups of Example 7 and Comparative Example 9 manufactured by the method of FIG. The results are shown in Table 8 below. The sensory evaluation method is the same as the method shown in Test Example 1.
比較例9に示した小麦粉を油中で加熱するという、いわゆる通常の製造方法に準じた従来までの製造方法によるカレー系粉末スープは28%程度の油脂含量を有していた。一方、本発明の製造方法によるカレー系粉末スープは5%の油脂含量となった。
従来までの製法と本発明の方法で製造されたカレー系粉末スープを比較すると、本発明の方法により製造されたカレー系粉末スープは風味的には炊き込み感、熟成感、ロースト感においては従来までの製造方法と遜色のないレベルにあることが分かった。
このように同じ風味を維持しつつ、スープ中の油脂含量を大幅に減らすことができた。本発明を利用することでカレータイプの商品でカロリー低減の商品の開発に寄与することができる。
The curry-based powder soup according to the conventional manufacturing method according to the so-called normal manufacturing method in which the wheat flour shown in Comparative Example 9 was heated in oil had an oil and fat content of about 28%. On the other hand, the curry powder soup according to the production method of the present invention had a fat content of 5%.
Comparing the conventional production method and the curry powder soup produced by the method of the present invention, the curry powder soup produced by the method of the present invention is traditionally in the sense of cooking, aging and roasting. It was found that it was in the same level as the manufacturing method.
Thus, the fat content in the soup could be greatly reduced while maintaining the same flavor. By utilizing the present invention, it is possible to contribute to the development of products that reduce calories with curry-type products.
Claims (4)
過熱蒸気を付与後の水分含量が過熱蒸気を付与する前の水分含量よりも低下しない範囲で行う粉末スープの製造方法。
A method for producing a powder soup by mixing a plurality of types of soup ingredients and applying superheated steam to the mixture ,
The manufacturing method of the powder soup performed in the range in which the water content after giving superheated steam does not fall rather than the water content before giving superheated steam.
過熱蒸気を付与後の水分含量が過熱蒸気を付与する前の水分含量よりも低下しない範囲で行う粉末スープの製造方法。
A method for producing a powder soup, in which a plurality of types of soup ingredients are mixed and superheated steam is applied to a mixture of soup ingredients having a water content of 15% or less after mixing ,
The manufacturing method of the powder soup performed in the range in which the water content after giving superheated steam does not fall rather than the water content before giving superheated steam.
The method for producing a powder soup according to claim 1 or 2, further drying after application of the superheated steam.
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