JPH0586176B2 - - Google Patents
Info
- Publication number
- JPH0586176B2 JPH0586176B2 JP61025719A JP2571986A JPH0586176B2 JP H0586176 B2 JPH0586176 B2 JP H0586176B2 JP 61025719 A JP61025719 A JP 61025719A JP 2571986 A JP2571986 A JP 2571986A JP H0586176 B2 JPH0586176 B2 JP H0586176B2
- Authority
- JP
- Japan
- Prior art keywords
- water
- oils
- fats
- parts
- oil
- 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.)
- Expired - Lifetime
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000021056 liquid food Nutrition 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002075 main ingredient Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 18
- 235000019198 oils Nutrition 0.000 description 18
- 239000003925 fat Substances 0.000 description 15
- 235000019197 fats Nutrition 0.000 description 15
- 235000015067 sauces Nutrition 0.000 description 11
- 239000002994 raw material Substances 0.000 description 10
- 235000014347 soups Nutrition 0.000 description 10
- 238000000265 homogenisation Methods 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 239000006071 cream Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 229940100445 wheat starch Drugs 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
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 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
- 241000963384 Zingiber mioga Species 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000008378 frozen soup Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 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
- 239000007788 liquid Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019592 roughness Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、スープやソース等の冷凍液状食品の
製法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing frozen liquid foods such as soups and sauces.
（従来の技術）
近年調理済み食品が多く普及しており、それら
の食品の保存・流通方法として冷凍処理が用いら
れている。このような食品の例として油脂、穀粉
および水を主原料とするスープ類やソース類の液
状食品が挙げられるが解凍処理した場合に原料の
油脂が分離して液状食品の表面に油が浮遊して外
観および風味が好ましくないという問題があつ
た。これに対処する手段として従来は、植物ガム
質やペクチンのような多糖類、CMCのようなセ
ルロース誘導体、或いはシユガーエステル、レシ
チンのような乳化剤等の添加物を加えていた。(Prior Art) In recent years, many cooked foods have become popular, and freezing treatment has been used as a method for preserving and distributing these foods. Examples of such foods include liquid foods such as soups and sauces whose main ingredients are fats, oils, grains, and water; however, when thawing the raw materials, the oils and fats separate and the oil floats on the surface of the liquid food. There was a problem that the appearance and flavor were unfavorable. Conventionally, as a means to deal with this, additives such as plant gums, polysaccharides such as pectin, cellulose derivatives such as CMC, or emulsifiers such as sugar ester and lecithin have been added.
（発明が解決しようとする問題点）
しかしながら、これらの従来法では前記の油脂
の分離という問題は完全に解決せず、しかも添加
物を使用するため食味・食感上問題のあるもので
あつた。(Problems to be Solved by the Invention) However, these conventional methods do not completely solve the problem of separation of fats and oils, and furthermore, the use of additives poses problems in terms of taste and texture. .
そこで、本発明は添加物を使用せずに解凍処理
した際に油脂の分離が起こらない冷凍液状食品を
製造する方法を提供するものである。 Therefore, the present invention provides a method for producing a frozen liquid food that does not cause separation of fats and oils during thawing without using additives.
（問題点を解決するための手段）
本発明は、油脂、穀粉および水からなる主原料
を温度85℃以上で均質化した後冷凍することを特
徴とする、冷凍液状食品の製法に関する。(Means for Solving the Problems) The present invention relates to a method for producing a frozen liquid food, which comprises homogenizing main raw materials consisting of fats and oils, flour, and water at a temperature of 85° C. or higher and then freezing.
本発明でいう冷凍液状食品とは、例えばポター
ジユスープ、クリームスープ等のスープ類を冷凍
したものや、ホワイトソース、デミグラスソース
等のソース類を冷凍したものが挙げられる。 The frozen liquid food in the present invention includes, for example, frozen soups such as potage soup and cream soup, and frozen sauces such as white sauce and demi-glace sauce.
本発明でいう油脂とは、食用に適した油脂であ
れば何でもよく、バター、生クリーム、ラード、
ヘツド等の動物性油脂およびその加工品、ならび
に大豆油、綿実油、トウモロコシ油、ナタネ油、
ゴマ油、ヤシ油等の植物性油脂が例として挙げら
れる。 The fats and oils used in the present invention may be any edible fats and oils, such as butter, fresh cream, lard, etc.
Animal fats and oils such as head and their processed products, as well as soybean oil, cottonseed oil, corn oil, rapeseed oil,
Examples include vegetable oils such as sesame oil and coconut oil.
本発明でいう穀粉とは、前記のスープ類やソー
ス類の製造に適した穀粉であれば何でもよく、例
えば米粉、小麦粉、大麦粉、コーンフラワー、そ
ば粉などの穀粉、コーンスターチ、小麦殿粉、馬
鈴薯殿粉等の各種殿粉などが挙げられ、れをその
まま、または熱処理したものも含まれる。 The flour used in the present invention may be any flour suitable for producing the soups and sauces mentioned above, such as rice flour, wheat flour, barley flour, corn flour, buckwheat flour, corn starch, wheat starch, etc. Examples include various starches such as potato starch, and also include starches as they are or those that have been heat-treated.
水は本発明の液状食品のベースとなるものであ
るが、水以外に果汁、トマトジユース、牛乳、だ
し汁または肉汁等を混合して用いても、またはそ
れらを代替使用してもよい。 Water serves as the base of the liquid food of the present invention, but in addition to water, fruit juice, tomato juice, milk, stock, meat juice, etc. may be mixed or used as an alternative.
各々の原料の配合量は、得ようとする液状食品
の種類によつて異なる。例えば油脂については、
スープ類の場合水100重量部に対して４〜15重量
部未満、特に4.5〜10重量部が好ましく、ソース
類の場合は水100重量部に対して15〜50重量部、
特に20〜30重量部が好ましい。また、穀粉の配合
量については、スープ類の場合は水100重量部に
対して１〜10重量部未満、特に1.5〜2.5重量部が
好ましく、ソース類の場合は水100重量部に対し
て10〜50重量部、特に15〜30重量部が好ましい。 The blending amount of each raw material varies depending on the type of liquid food to be obtained. For example, regarding fats and oils,
In the case of soups, 4 to less than 15 parts by weight, particularly preferably 4.5 to 10 parts by weight per 100 parts by weight of water, and in the case of sauces, 15 to 50 parts by weight per 100 parts by weight of water.
Particularly preferably 20 to 30 parts by weight. Regarding the amount of grain flour added, in the case of soups, it is preferably 1 to less than 10 parts by weight, especially 1.5 to 2.5 parts by weight, per 100 parts by weight of water, and in the case of sauces, it is preferably 10 to 10 parts by weight per 100 parts by weight of water. ~50 parts by weight, especially 15-30 parts by weight are preferred.
なお、本発明において前記原料以外に野菜・魚
貝・畜肉等のエキス、調味料および香辛料等を加
えてもよく、これらの原料に水分が多く含まれて
いる場合は、この水分を水として配合量決定時に
加算する。また、水の代わりに牛乳や肉汁を混合
したり代替使用した場合は便宜上これらの水分を
100％とみなして配合量を決定する。これは油脂
についても同様であり、例えば原料として生クリ
ームを用いた場合は生クリーム中の油分約20％、
水分約75％であるので各々の成分に分けて配合量
を決定する。 In addition, in the present invention, in addition to the above-mentioned raw materials, extracts of vegetables, fish and shellfish, meat, etc., seasonings, spices, etc. may be added, and if these raw materials contain a large amount of water, this water may be added as water. Add when determining quantity. Also, if you mix or use milk or meat juice instead of water, remove these liquids for convenience.
Determine the blending amount assuming it to be 100%. The same applies to fats and oils; for example, when fresh cream is used as a raw material, the oil content in fresh cream is approximately 20%,
Since the water content is approximately 75%, the amount of each ingredient is determined separately.
前記の原料を混合して温度85℃以上好ましくは
90〜95℃で均質化を行う。均質化開始時の温度お
よび終了時の温度が85℃未満であると、解凍時に
油脂が分離して好ましくない。なお均質化は撹拌
後の液状食品中の油滴の直径が20μ以下となる程
度に行うのが好ましく、このための装置としては
ターピン型ホモミキサー、二軸撹拌機、コロイド
ミル、ステフアンカツター、高圧ホモミキサー等
の撹拌機が用いられる。これらの装置を用いて例
えば約3000rpmの速度で30分以内、好適には５〜
10分間行なうことにより達成される。 The above raw materials are mixed and the temperature is preferably 85℃ or higher.
Perform homogenization at 90-95 °C. If the temperature at the start and end of homogenization is less than 85°C, fats and oils will separate during thawing, which is not preferable. Note that homogenization is preferably carried out to such an extent that the diameter of oil droplets in the liquid food after stirring is 20μ or less. Equipment for this purpose includes a turpin type homomixer, a twin-shaft stirrer, a colloid mill, a Stephan cutter, A stirrer such as a high-pressure homomixer is used. Using these devices, e.g. at a speed of about 3000 rpm within 30 minutes, preferably from 5 to
This is achieved by doing it for 10 minutes.
本発明においては、前記の原料のうち油脂を除
く各原料の一部を均質化後に添加混合してもよ
い。 In the present invention, a part of each of the above-mentioned raw materials except for fats and oils may be added and mixed after homogenization.
均質化後好ましくは加熱を行なうが、この加熱
は原料の殿粉質の充分なα化、蛋白質の充分な変
性および風味向上ならびに殺菌を目的として行な
うものであつて、この目的を達成するためには温
度90〜95℃で20〜30分間行なうことが適当であ
る。この加熱は油脂を除く各原料の一部を均質化
後に添加混合した場合に特に有効である。 After homogenization, heating is preferably carried out, and this heating is carried out for the purpose of sufficient gelatinization of the starch of the raw material, sufficient denaturation of protein, flavor improvement, and sterilization. It is appropriate to carry out the reaction at a temperature of 90 to 95°C for 20 to 30 minutes. This heating is particularly effective when a portion of each raw material except fats and oils is added and mixed after homogenization.
加熱処理後に得られた液状食品を冷凍処理す
る。この方法は、通常行なわれている方法および
条件でよく、液状食品を包装した後に−10℃以下
で冷凍処理を行なう。冷凍は急速凍結が好まし
い。 The liquid food obtained after the heat treatment is frozen. This method may be carried out under the usual methods and conditions, and after the liquid food is packaged, it is frozen at -10°C or lower. For freezing, rapid freezing is preferred.
本発明による冷凍液状食品を喫食する時は、常
温での自然解凍や沸騰水中での解凍処理を行な
う。 When eating the frozen liquid food according to the present invention, it is thawed naturally at room temperature or in boiling water.
（発明の効果）
本発明の方法で得られた冷凍液状食品は、冷凍
して長時間保存後に解凍しても油脂の分離や食感
のザラツキが認められない。また、冷凍と解凍を
繰り返しても全く変化がなかつた。(Effects of the Invention) The frozen liquid food obtained by the method of the present invention shows no separation of fats and oils or roughness in texture even when thawed after being frozen and stored for a long time. Moreover, even after repeated freezing and thawing, there was no change at all.
（実施例）
以下、本発明を実施例をあげて具体的に説明す
るが、本発明はこれに限定されるものではない。(Examples) Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.
実施例 １
バター50g、牛乳300g、小麦殿粉15g、タマネ
ギ200g、調味香辛料35gおよび水400gをホモミキ
サーで85℃に品温を保ちながら25分間乳化し均質
化し1000gのホワイトクリームスープを得た。冷
却後−30℃で急速凍結し、７日間−30℃で貯蔵後
自然解凍したが油脂の分離のないなめらかで良好
な食感のスープであつた。Example 1 50 g of butter, 300 g of milk, 15 g of wheat starch, 200 g of onion, 35 g of seasoning spices and 400 g of water were emulsified and homogenized using a homomixer for 25 minutes while maintaining the temperature at 85°C to obtain 1000 g of white cream soup. After cooling, the soup was quickly frozen at -30°C, stored at -30°C for 7 days, and then thawed naturally, resulting in a smooth and good-textured soup with no oil or fat separation.
実施例 ２
大豆白絞油120gをフライパンで加熱しニンニ
ク2g、シヨウガ3g、タマネギ50gおよび長ネギ
50gをみじん切りして混ぜ充分炒めた。このもの
にワキシーコーンスターチ120gおよび水580gを
加え、ワーニングブレンダーで85℃に品温を保ち
ながら30分間乳化し均質化した。得られたものに
調味香辛料20gおよびトマトペースト（含有水分
72％）60gを加え95℃にて15分間加熱を行ない濃
縮チリソースを得た。このソースを冷却後−25℃
で急速凍結した。翌日ボイル解凍を行つたが油脂
の分離のないなめらかな食感のソースであつた。Example 2 Heat 120g of soybean oil in a frying pan and add 2g of garlic, 3g of Japanese ginger, 50g of onion, and green onion.
50g was chopped, mixed and stir-fried. 120 g of waxy cornstarch and 580 g of water were added to this mixture, and the mixture was emulsified and homogenized using a warning blender for 30 minutes while maintaining the temperature at 85°C. 20g of seasoning spices and tomato paste (moisture content)
72%) was added and heated at 95°C for 15 minutes to obtain concentrated chili sauce. After cooling this sauce to -25℃
It was quickly frozen. When I thawed it by boiling it the next day, the sauce had a smooth texture with no oil or fat separation.
Claims (1)
℃以上で均質化した後、冷凍することを特徴とす
る、冷凍液状食品の製法。1 Heat the main ingredients consisting of oil, fat, flour and water to a temperature of 85.
A method for producing a frozen liquid food, which is characterized by homogenizing at a temperature of ℃ or higher and then freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61025719A JPS62186769A (en) | 1986-02-10 | 1986-02-10 | Production of frozen liquid food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61025719A JPS62186769A (en) | 1986-02-10 | 1986-02-10 | Production of frozen liquid food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62186769A JPS62186769A (en) | 1987-08-15 |
| JPH0586176B2 true JPH0586176B2 (en) | 1993-12-10 |
Family
ID=12173599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61025719A Granted JPS62186769A (en) | 1986-02-10 | 1986-02-10 | Production of frozen liquid food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62186769A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3776362B2 (en) * | 2002-02-18 | 2006-05-17 | キユーピー株式会社 | Frozen legume soup and method for producing the same |
| JP4662157B2 (en) * | 2006-01-17 | 2011-03-30 | 日本製粉株式会社 | Method for producing frozen cream sauces |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5514118A (en) * | 1978-07-14 | 1980-01-31 | Toshiba Corp | Measured value memory decice of length unit of rolling material |
| JPS5621570A (en) * | 1979-08-01 | 1981-02-28 | Kibun Kk | Preparation of potage soup |
| JPS59109142A (en) * | 1982-12-14 | 1984-06-23 | Nisshin Flour Milling Co Ltd | Method of making cream soup |
-
1986
- 1986-02-10 JP JP61025719A patent/JPS62186769A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5514118A (en) * | 1978-07-14 | 1980-01-31 | Toshiba Corp | Measured value memory decice of length unit of rolling material |
| JPS5621570A (en) * | 1979-08-01 | 1981-02-28 | Kibun Kk | Preparation of potage soup |
| JPS59109142A (en) * | 1982-12-14 | 1984-06-23 | Nisshin Flour Milling Co Ltd | Method of making cream soup |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62186769A (en) | 1987-08-15 |
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