JPH0479865A - Preparation of retort soup of leaf vegetable - Google Patents
Preparation of retort soup of leaf vegetableInfo
- Publication number
- JPH0479865A JPH0479865A JP2190555A JP19055590A JPH0479865A JP H0479865 A JPH0479865 A JP H0479865A JP 2190555 A JP2190555 A JP 2190555A JP 19055590 A JP19055590 A JP 19055590A JP H0479865 A JPH0479865 A JP H0479865A
- Authority
- JP
- Japan
- Prior art keywords
- soup
- calcium
- retort
- cabbage
- leafy vegetables
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 47
- 235000021384 green leafy vegetables Nutrition 0.000 title abstract description 6
- 238000002360 preparation method Methods 0.000 title description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 18
- 239000011575 calcium Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 239000007864 aqueous solution Substances 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims description 28
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract description 8
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 abstract description 7
- 240000008415 Lactuca sativa Species 0.000 abstract description 2
- 235000006705 asparagus lettuce Nutrition 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract 2
- 240000000385 Brassica napus var. napus Species 0.000 abstract 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 abstract 1
- 240000007124 Brassica oleracea Species 0.000 description 14
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 14
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 14
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 229960005069 calcium Drugs 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 244000221633 Brassica rapa subsp chinensis Species 0.000 description 7
- 238000009835 boiling Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 235000015241 bacon Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000013372 meat 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
- 238000007789 sealing Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229960002713 calcium chloride Drugs 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229960003563 calcium carbonate Drugs 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- LLSDKQJKOVVTOJ-UHFFFAOYSA-L calcium chloride dihydrate Chemical compound O.O.[Cl-].[Cl-].[Ca+2] LLSDKQJKOVVTOJ-UHFFFAOYSA-L 0.000 description 1
- 229940052299 calcium chloride dihydrate Drugs 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229960004256 calcium citrate Drugs 0.000 description 1
- 229940043430 calcium compound Drugs 0.000 description 1
- 150000001674 calcium compounds Chemical class 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 108020004410 pectinesterase Proteins 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は葉菜類のレトルトスープの製造方法に関し、詳
しくはレトルト加熱殺菌による点部れがなく、食感が良
好な葉菜類レトルトスープの製造方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a retort soup of leafy vegetables, and more particularly, to a method for producing a retort soup of leafy vegetables that is free from spotting due to retort heat sterilization and has a good texture. .
従来よりレトルトスープは常温で長時間保存でき、温め
るだけで喫食可能であり、多種のものが市販されている
。野菜類を具材や実としたレトルトスープもかなり市販
されており、ニンジン、タマネギ、ジャガイモといった
野菜か使用されている。Conventionally, retort soups can be stored for a long time at room temperature and can be eaten simply by heating them, and a wide variety of soups are commercially available. There are many retort soups on the market that use vegetables as ingredients or fruits, such as carrots, onions, and potatoes.
ところが、これらの野菜は殺菌時の加熱により点部れを
起こし、組織が軟化するため、食感的に好ましくないも
のである。特に、白菜、キャベツなどの葉菜は、レトル
ト殺菌時の点部れや組織軟化が太き（、殺菌前の形状を
保てず、葉菜のもつ食感かほとんど失なわれている。However, these vegetables are unfavorable in terms of texture because they cause spotting and softening of the tissues due to heating during sterilization. In particular, leafy vegetables such as Chinese cabbage and cabbage suffer from severe spotting and tissue softening during retort sterilization (they are unable to maintain their pre-sterilized shape, and the texture of leafy vegetables is almost completely lost).
野菜の点部れを防止する方法としては、特開平１−１２
４３６４号公報に示されるように、野菜を煮る前に予め
水溶性カルシウム化合物の水溶液と接触させ野菜の点部
れを防止する方法が提案されている。しかし、このよう
な方法は通常調理に用いられる１００℃以下の加熱条件
では効果が認められるが、レトルトスープの殺菌時の条
件である１１０〜１２０℃で２０〜９０分で例示される
加熱条件では、点部れを防止することはできず、食感的
にも軟かく好ましくないものである。As a method for preventing spots on vegetables, Japanese Patent Application Laid-Open No. 1-12
As shown in Japanese Patent No. 4364, a method has been proposed in which vegetables are brought into contact with an aqueous solution of a water-soluble calcium compound before boiling to prevent spots on the vegetables. However, although such methods are effective under heating conditions of 100°C or lower, which are commonly used for cooking, they are not effective under heating conditions such as 110 to 120°C for 20 to 90 minutes, which are the conditions for sterilizing retort soup. However, it is not possible to prevent spot breakage, and the texture is undesirable as it is soft.
本発明は１１０〜１２０℃で２０〜９０分という加熱殺
菌条件においても点部れかなく、葉菜本来の食感を残し
た葉菜類レトルトスープを製造することを目的とする。The object of the present invention is to produce a leaf vegetable retort soup that retains the original texture of leafy vegetables without leaving any spots even under heat sterilization conditions of 110 to 120° C. for 20 to 90 minutes.
本発明は、葉菜類レトルトスープを製造するにあたり、
葉菜類を加熱殺菌前にカルシウム水溶液もしくはカルシ
ウムを含有したスープ中で予備加熱することを特徴とす
る葉菜類レトルトスープの製造法である。In producing a leaf vegetable retort soup, the present invention provides the following steps:
This is a method for producing a retort soup for leafy vegetables, which is characterized by preheating the leafy vegetables in an aqueous calcium solution or a soup containing calcium before heat sterilization.
葉菜類としては特に制限はなく、例えばキャベツ、白菜
、レタス、チンゲンツァイなど食用となる葉菜が挙げら
れる。また、スープについても任意のものか使用でき、
例えばポタージュスープ。Leafy vegetables are not particularly limited, and include edible leafy vegetables such as cabbage, Chinese cabbage, lettuce, and bok choy. Also, you can use any soup you like.
For example, potage soup.
コーンスープ、コンソメスープ等を使用することかでき
る。You can use corn soup, consommé soup, etc.
葉菜類の予備加熱方法としては、葉菜を洗條後、所望の
大きさにカットしてカルシウム濃度５〜５４５ｍｇ％の
カルシウム水溶液中に浸漬し、品温５０〜７０℃で２０
分以上保持し、水洗、ブランチング後、スープの具材又
は実として使用する方法と、葉菜を洗條後所望の大きさ
にカットし、次いてカルシウム濃度５〜５４５■％に調
整したスープと共に缶やレトルトパウチ等に充填、密封
後、品温５０〜７０℃て２０分以上保つ方法かある。As a preheating method for leafy vegetables, after washing the leafy vegetables, cut them into desired sizes, immerse them in a calcium aqueous solution with a calcium concentration of 5 to 545 mg%, and heat them at a temperature of 50 to 70°C for 20 minutes.
A method in which the leaf vegetables are kept for more than a minute, washed with water, blanched, and then used as a soup ingredient or as fruit; and a soup prepared by washing and cutting leafy vegetables into desired sizes, and then adjusting the calcium concentration to 5 to 545%. There is also a method of filling cans, retort pouches, etc., and keeping the product at a temperature of 50 to 70°C for 20 minutes or more after sealing.
なお、使用するカルシウム塩の種類としては、塩化カル
シウム、乳酸カルシウム、クエン酸カルシウム、炭酸カ
ルシウム等の食品添加物なら可能であるが、溶解性、呈
味などを考慮すると、塩化カルシウム、乳酸カルシウム
が望ましい。As for the type of calcium salt to be used, food additives such as calcium chloride, calcium lactate, calcium citrate, and calcium carbonate can be used, but considering solubility and taste, calcium chloride and calcium lactate are recommended. desirable.
前述の予備加熱方法の中、後者の方法では、スープ自体
か原料の牛乳、脱脂粉乳、全脂粉乳等に由来するカルシ
ウムを含有している場合は、上記塩類を添加することな
く予備加熱することも可能である。Among the preheating methods mentioned above, in the latter method, if the soup itself contains calcium derived from the raw material milk, skim milk powder, whole milk powder, etc., the soup should be preheated without adding the above salts. is also possible.
加熱殺菌の条件は、具材の大きさ、容量、スープの種類
等によって異なるか、通常は１１０〜１２０℃で２０〜
９０分が適当である。Heat sterilization conditions vary depending on the size of ingredients, volume, type of soup, etc., and are usually heated at 110-120°C and 20-20°C.
90 minutes is appropriate.
［作用］
本発明の方法より、製造した葉菜類のレトルトスープは
、後記する試験例にも示すように、加熱殺菌後は勿論の
こと長期保存後も野菜の崩れ１食感の軟化等が認められ
なかった。[Effect] As shown in the test examples described below, the retort soup made from leafy vegetables produced by the method of the present invention shows that the vegetables crumble and the texture softens, not only after heat sterilization but also after long-term storage. There wasn't.
この様な現象が生ずる理由としては、葉菜類か保有する
ペクチンエステラーゼが予備加熱により活性化し、脱メ
チル基したペクチンにカルシウムイオンが結合して架橋
を形成することにより、加熱殺菌条件下に耐える組織を
形成するものと推察される。The reason why this phenomenon occurs is that the pectin esterase possessed by leafy vegetables is activated by preheating, and calcium ions bind to demethylated pectin to form crosslinks, which makes the tissue resistant to heat sterilization conditions. It is presumed that it forms.
次に、本発明を実施例により説明する。 Next, the present invention will be explained by examples.
実施例１
キャベツとベーコンのスープの調製
スープ配合１
食塩 ０．７ 重量％
ビーフエキス ０．５
香辛料 ０．０７
オニオンパウダー ０． １
水 ９８．６３
計 １００
キャベツは表面の葉２〜３枚を取り除き、中心より２等
分し、芯の部分を取り除いた後、約５ ｃｍＸ５ｃｍに
カットし、流水にて洗條した。塩化カルシウム２水塩て
表−１に示すカルシウム濃度の水溶液を調製し、前記の
洗條したキャベツを同量の該水溶液中に浸漬した。６５
℃の恒温水槽中で１時間放置後、キャベツを取り出して
水を切ったのち、沸騰水中で２分間ボイルした。一方、
ベーコンは１０ Ｘ ３０ｍｍにカットし、軽く湯通し
を行った。Example 1 Preparation of cabbage and bacon soup Soup formulation 1 Salt 0.7% by weight Beef extract 0.5 Spices 0.07 Onion powder 0. 1 Water 98.63 Total 100 Two to three leaves on the surface of the cabbage were removed, the cabbage was divided into two halves from the center, the core was removed, and the pieces were cut into approximately 5 cm x 5 cm and washed with running water. An aqueous solution of calcium chloride dihydrate having a calcium concentration shown in Table 1 was prepared, and the washed cabbage was immersed in the same amount of the aqueous solution. 65
After being left for 1 hour in a constant temperature water bath at 0.degree. C., the cabbage was taken out, drained, and then boiled in boiling water for 2 minutes. on the other hand,
Bacon was cut into 10 x 30 mm pieces and lightly blanched.
１３０ｘ１９０Ｘ３５ｍ／ｍのレトルトスタンディング
パウチに各カルシウム濃度で上記の処理を行ったキャベ
ツ５０ｇ、ベーコン５ｇおよび常法により調製した配合
ｌのスープ１９５ｇを充填し、シール後、１１５℃て４
５分間殺菌を行った。次いて、水中で冷却を行ない、各
カルシウム濃度で処理したキャベツとベーコンのスープ
を得た。A 130 x 190 x 35 m/m retort standing pouch was filled with 50 g of cabbage, 5 g of bacon, and 195 g of soup prepared by a conventional method, which had been treated as described above at each calcium concentration, and after sealing, the pouch was heated at 115°C for 4 hours.
Sterilization was performed for 5 minutes. Next, the mixture was cooled in water to obtain cabbage and bacon soups treated with each calcium concentration.
実施例２
白菜と肉ダンゴのスープの調製
スープ配合２
市販チキンブイニン ２．８ 重
量％生委汁 １．０
日本酒 １．０
架橋澱粉 １．４
おろしにんに＜ ０．０５
しょうゆ ０．３
塩 ０．２
計 １００
白菜は可食部を約５ ｃｍ幅にカット後、洗條して水を
切った。また、肉ダンゴは市販の冷凍品を自然解凍後、
沸騰水中で３分間ボイルし、次いで水を切っておいた。Example 2 Preparation of Chinese cabbage and meat dumpling soup Soup formulation 2 Commercially available chicken bouinin 2.8 Weight % raw soup 1.0 Sake 1.0 Cross-linked starch 1.4 Grated garlic < 0.05 Soy sauce 0.3 Salt 0 .2 Total 100 After cutting the edible portion of Chinese cabbage into approximately 5 cm wide pieces, they were washed and drained. In addition, meat dumplings are commercially available frozen products that are naturally thawed.
Boiled in boiling water for 3 minutes and then drained.
さらに、スープ配合２に従い常法によりスープを作成し
た。５号缶に白菜１００ｇ、肉ダンゴ２ヶ（約２０ｇ）
および５０℃に加温した前述のスープ１８０ｇを充填、
密封後、６０℃の温水浴中で４０分間予備加熱した。次
いて、レトルトにて１１８℃で３０分間殺菌後、冷却し
て白菜と肉ダンゴのスープを得た。Furthermore, a soup was prepared according to soup formulation 2 in a conventional manner. 100g of Chinese cabbage and 2 pieces of meat dumplings (about 20g) in a size 5 can
Filled with 180g of the above-mentioned soup heated to 50℃,
After sealing, it was preheated in a 60°C hot water bath for 40 minutes. Next, the mixture was sterilized in a retort at 118° C. for 30 minutes, and then cooled to obtain Chinese cabbage and meat dumpling soup.
実施例３
キャベツの牛乳煮の調製
スープ配合３
市販チキンコンソメ １．５
重量％牛乳 ９’８．２５
レシチン ０．２
自前しよう ０．０５
計 １００
キャベツは実施例１と同様にカット、洗條した。Example 3 Prepared cabbage boiled in milk Soup formulation 3 Commercially available chicken consommé 1.5
Weight % Milk 9'8.25 Lecithin 0.2 Homemade 0.05 Total 100 Cabbage was cut and washed in the same manner as in Example 1.
また、配合３のスープを常法通り調製して家庭用ミキサ
ーで５分間乳化した。In addition, soup of Formulation 3 was prepared in a conventional manner and emulsified for 5 minutes using a household mixer.
レトルトパウチ１８０ｍｍＸ１１０ａｕｎにキャベツ５
０ｇと上記スープ１２０ｇを充填し、密封後、６５℃温
水浴中で１．５時間浸漬保持して予備加熱を行った。次
いで、１１５℃て４０分間レトルト殺人を行った後、冷
却してキャベツの牛乳煮を得た。Cabbage 5 in retort pouch 180mm x 110aun
0 g and 120 g of the above soup were filled, and after sealing, the container was immersed and held in a 65° C. hot water bath for 1.5 hours to perform preheating. Next, the mixture was retorted at 115° C. for 40 minutes, and then cooled to obtain cabbage boiled in milk.
試験例１
実施例１で得られたサンプルを常温（２５℃）で１週間
保存後、沸騰水中で５分間加熱した。このものについて
キャベツの外感および食感、スープの香味の評価を行な
い、表−１の結果を得た。Test Example 1 The sample obtained in Example 1 was stored at room temperature (25° C.) for one week, and then heated in boiling water for 5 minutes. This product was evaluated for the appearance and texture of the cabbage and the flavor of the soup, and the results shown in Table 1 were obtained.
なお、評価は熟練パネル２０名による５点評価法の平均
値で示した。また、その評価基準は表−２に示した。In addition, the evaluation was shown as the average value of the 5-point evaluation method by 20 experienced panelists. The evaluation criteria are shown in Table-2.
表−１
表−２
試験例２
実施例２で得られたサンプルを常温（２５℃）で３ケ月
間保存後、鍋に移して加温したものについて、評価した
。結果を表−３に示す。なお、評価基準は表−２と同じ
である。Table 1 Table 2 Test Example 2 The sample obtained in Example 2 was stored at room temperature (25°C) for 3 months, then transferred to a pot and heated, and evaluated. The results are shown in Table-3. Note that the evaluation criteria are the same as in Table-2.
表−３
試験例３
実施例３で得られたサンプルを翌日、沸騰水中で５分間
加熱後に評価した。その結果を表−４に示す。なお、評
価基準は表−２と同じである。表から明らかなように、
処理時間２０分以上で、外観及び食感に良い結果か得ら
れた。Table 3 Test Example 3 The sample obtained in Example 3 was evaluated the next day after being heated in boiling water for 5 minutes. The results are shown in Table 4. Note that the evaluation criteria are the same as in Table-2. As is clear from the table,
Good results in appearance and texture were obtained when the treatment time was 20 minutes or more.
表−４
〔発明の効果〕
本発明の葉菜類レトルトスープの製造方法によれば、レ
トルト殺菌を行っても葉菜類に黒筋れかなく、葉菜類か
もつすぐれた食感を保持している。Table 4 [Effects of the Invention] According to the method for producing a retort soup of leafy vegetables of the present invention, there are no black streaks in the leafy vegetables even after retort sterilization, and the leafy vegetables maintain an excellent texture.
しかも、このスープ類を長期間保存した後もその外観１
食感を保っている。What's more, even after storing these soups for a long time, their appearance remains unchanged.
It maintains its texture.
Claims (4)
カルシウムを含有したスープ中で予備加熱することを特
徴とする葉菜類レトルトスープの製造方法。(1) A method for producing a retort soup of leafy vegetables, which comprises preheating the leafy vegetables in an aqueous calcium solution or a soup containing calcium before heat sterilization.
スープ中のカルシウム濃度が５〜６００ｍｇ％である請
求項１記載の葉菜類レトルトスープの製造方法。(2) The method for producing a retort soup for leafy vegetables according to claim 1, wherein the calcium concentration in the calcium aqueous solution or the calcium-containing soup is 5 to 600 mg%.
載の葉菜類レトルトスープの製造方法。(3) The method for producing a retort soup of leafy vegetables according to claim 1, wherein the preheating temperature is 50 to 70°C.
の葉菜類レトルトスープの製造方法。(4) The method for producing a retort soup of leafy vegetables according to claim 1, wherein the preheating time is 20 minutes or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2190555A JPH0479865A (en) | 1990-07-20 | 1990-07-20 | Preparation of retort soup of leaf vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2190555A JPH0479865A (en) | 1990-07-20 | 1990-07-20 | Preparation of retort soup of leaf vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0479865A true JPH0479865A (en) | 1992-03-13 |
Family
ID=16260023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2190555A Pending JPH0479865A (en) | 1990-07-20 | 1990-07-20 | Preparation of retort soup of leaf vegetable |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0479865A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006333733A (en) * | 2005-05-31 | 2006-12-14 | Q P Corp | Cup soup set |
| RU2551521C1 (en) * | 2014-09-08 | 2015-05-27 | Олег Иванович Квасенков | Method for preparation of preserved product "farm soup with grits" |
| RU2552664C1 (en) * | 2014-09-03 | 2015-06-10 | Олег Иванович Квасенков | "vegetable soup" preserves production method |
| JP2016036315A (en) * | 2014-08-08 | 2016-03-22 | ポッカサッポロフード＆ビバレッジ株式会社 | Canned onion soup beverage and method for producing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57208968A (en) * | 1981-06-19 | 1982-12-22 | Nisshin Flour Milling Co Ltd | Preventing method of boiling collapse in root or fruit vegetable |
| JPS60237957A (en) * | 1984-05-10 | 1985-11-26 | House Food Ind Co Ltd | Method for preventing softening of vegetable |
-
1990
- 1990-07-20 JP JP2190555A patent/JPH0479865A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57208968A (en) * | 1981-06-19 | 1982-12-22 | Nisshin Flour Milling Co Ltd | Preventing method of boiling collapse in root or fruit vegetable |
| JPS60237957A (en) * | 1984-05-10 | 1985-11-26 | House Food Ind Co Ltd | Method for preventing softening of vegetable |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006333733A (en) * | 2005-05-31 | 2006-12-14 | Q P Corp | Cup soup set |
| JP4684009B2 (en) * | 2005-05-31 | 2011-05-18 | キユーピー株式会社 | Cup soup set |
| JP2016036315A (en) * | 2014-08-08 | 2016-03-22 | ポッカサッポロフード＆ビバレッジ株式会社 | Canned onion soup beverage and method for producing the same |
| RU2552664C1 (en) * | 2014-09-03 | 2015-06-10 | Олег Иванович Квасенков | "vegetable soup" preserves production method |
| RU2551521C1 (en) * | 2014-09-08 | 2015-05-27 | Олег Иванович Квасенков | Method for preparation of preserved product "farm soup with grits" |
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