JPS5832582B2 - Miso soup retort food manufacturing method - Google Patents
Miso soup retort food manufacturing methodInfo
- Publication number
- JPS5832582B2 JPS5832582B2 JP51070376A JP7037676A JPS5832582B2 JP S5832582 B2 JPS5832582 B2 JP S5832582B2 JP 51070376 A JP51070376 A JP 51070376A JP 7037676 A JP7037676 A JP 7037676A JP S5832582 B2 JPS5832582 B2 JP S5832582B2
- Authority
- JP
- Japan
- Prior art keywords
- miso soup
- miso
- soup
- ingredients
- retort pouch
- 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
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Description
【発明の詳細な説明】
本発明は高温加熱殺菌処理することによる味噌汁のレト
ルトパウチ食品の製法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a retort pouch food of miso soup by subjecting it to high temperature heat sterilization treatment.
従来味噌汁のレトルトパウチ食品は種々検討されていた
が、レトルト臭、コゲ臭および苦味等が強いために完全
調理済味噌汁は不可能とされていた。Conventionally, various retort pouch food products for miso soup have been studied, but it has been considered impossible to produce completely cooked miso soup due to the strong retort odor, burnt odor, and bitter taste.
現在製造されているものとしては具だけをレトルトパウ
チに充填し、飲用する時に味噌を湯にとかしレトルトパ
ウチの具を混ぜるというものがある。Currently being manufactured, only the ingredients are filled into a retort pouch, and when drinking, the miso is dissolved in hot water and the ingredients from the retort pouch are mixed.
これは味噌をとかして具を入れなくてはならず調理時間
が長く手間がか\るためレトルトパウチ食品としての機
能を十分にはつきしているとはいえない。This method does not fully function as a retort pouch food because the miso must be melted and the ingredients added, making the cooking time long and labor-intensive.
また味覚の点においても湯の量によって食塩のバラツキ
が生じ一定しない。Also, in terms of taste, the amount of salt varies depending on the amount of hot water, making it inconsistent.
豚汁、鯉こぐ、けんちん汁などは具に味噌味が浸透しな
いために風味豊とはなりえない。Pork soup, carp soup, kenchin soup, etc. cannot be rich in flavor because the miso flavor does not penetrate into the ingredients.
上述の方法によれは共をレト/しiノにツナ賞品とな丁
のとは別に味噌を小袋包装して添付しなければならない
ので経済的負担が太きい。In the above method, the miso must be packaged in a sachet in addition to the tuna prize and the food, which is a heavy financial burden.
本発明者は以下の製法によれば上述の欠点が避けられる
ことを見いだした。The inventors have found that the above-mentioned drawbacks can be avoided by the following manufacturing method.
即ち、動植物性油脂を用いて具を前処理し、味噌汁の総
量に対して該具を20重重量風上含有せしめた味噌汁を
作り、これをレトルトパウチに充填するか又はそれぞれ
別に充填し加熱殺菌することにより味噌汁のレトルトパ
ウチ食品となす製法である。That is, the ingredients are pretreated using animal and vegetable fats and oils, and a miso soup containing 20 weight of the ingredients relative to the total amount of miso soup is made, and this is filled into retort pouches or each is filled separately and heat sterilized. This is a manufacturing method for making miso soup into a retort pouch food.
充填する味噌汁は完製品でも又半製品でもよい。The miso soup to be filled may be a finished product or a semi-finished product.
半製品の場合は加熱殺菌時に同時に調理することができ
る。In the case of semi-finished products, they can be cooked at the same time as heat sterilization.
動植物性油脂を用いて具を前処理することにより具の表
面に油膜ができ、このためにレトルトパウチ内に於いて
具がくずれたり、味噌漬状となることを防止することが
できる。By pre-treating the ingredients with animal and vegetable oils and fats, an oil film is formed on the surface of the ingredients, which prevents the ingredients from crumbling in the retort pouch or becoming like a miso soup.
具のくずれによる汁の変化も防止することができる。Changes in the soup due to crumbling of the ingredients can also be prevented.
具の量を味噌汁の総量に対して20重重量風上含有させ
ることにより高温加熱殺菌処理に於ける味噌の加熱変化
によるコゲ臭、苦味等は、具の風味により感じられなく
なる。By increasing the amount of ingredients to the total amount of miso soup by 20% by weight, the burnt odor, bitterness, etc. caused by heating changes in miso during high-temperature heat sterilization treatment can no longer be felt due to the flavor of the ingredients.
動植物性油脂としては例えばラード、ごま油、サラダ油
等が適している。Suitable animal and vegetable oils include, for example, lard, sesame oil, and salad oil.
本発明は味噌汁のレトルトパウチ食品を可能とし、特に
豚汁、けんちん汁、鯉こぐ等煮込み時間を長時間装する
ものに適している。The present invention enables retort pouch food products such as miso soup, and is particularly suitable for foods that require long simmering times, such as pork soup, kenchin soup, and carp soup.
鯉こぐの場合は鯉そのものが多量の脂肪分を含有してい
るため油脂による前処理を必要としない場合がある。In the case of carp kogu, the carp itself contains a large amount of fat, so pretreatment with fats and oils may not be necessary.
以上のように本発明によれば従来不可能だった味噌汁の
レトルトパウチ食品が可能となり、更に調理に長時間を
要する汁物を手軽に味わうことができる。As described above, according to the present invention, it is possible to produce miso soup in a retort pouch, which was previously impossible, and it is also possible to easily enjoy soups that require a long time to prepare.
下記に本発明による味噌汁のレトルトパウチ食品の製造
及び比較例を示す。The production and comparative examples of miso soup retort pouch foods according to the present invention are shown below.
しかし本発明は下記の例に限定されるものではない。However, the present invention is not limited to the following examples.
表1に記載の如き味噌汁を作りレトルトパウチに充填後
120℃で25分間殺菌処理した。Miso soup as shown in Table 1 was prepared, filled into retort pouches, and sterilized at 120°C for 25 minutes.
例A−Dの味噌汁のレトルトパウチ食品をO〜60日間
室温で保有し、15日間毎にパネル員25名で官能審査
を行なった結果、上記表2の如き平均値が得られた。The miso soup retort pouch foods of Examples A to D were kept at room temperature for 0 to 60 days, and sensory evaluation was conducted by 25 panelists every 15 days. As a result, average values as shown in Table 2 above were obtained.
表2に基づいて有意差検定を行なった。A significance test was conducted based on Table 2.
上記表1,2.3及び4から明らかな様に具の多い製品
の方が味覚的にすぐれており、且つ油脂で前処理した製
品の方が保存安定性がすぐれている。As is clear from Tables 1, 2.3 and 4 above, products with more ingredients are better in taste, and products pretreated with fats and oils have better storage stability.
以下に有意差検定の方法について説明する。The method of significance test will be explained below.
試料A、Bについて、パネル員25名による評点結果を
25対のデーターとし、対になった2つのデーターの差
をとって有意差検定を計算する。For Samples A and B, the evaluation results by 25 panel members are used as 25 pairs of data, and a significance test is calculated by calculating the difference between the two pairs of data.
(1) 帰無仮説をたてる
Ho二μA−μB=O有意差なし
く2)
対立仮説をたてる
Hl:
μA−μB>0
有意差あり
(3)
対になったデーターの差を求める
di=Ai −Bi
(4)dの平均を求める
d=Σd i / n
(5)dのばらつきδeを求める
「品質管理便覧Jp176統計的方法平均値の検定、品
質管理便覧編集委員会綿、日本規格協会出版参照。(1) Establish a null hypothesis Ho2μA-μB=O No significant difference 2) Create an alternative hypothesis Hl: μA-μB>0 Significant difference (3) Di to find the difference between paired data = Ai - Bi (4) Calculate the average of d = Σd i / n (5) Calculate the variation δe of d "Quality Control Handbook JP 176 Statistical Method Testing of Average Value, Quality Control Handbook Editorial Committee Cotton, Japanese Standards See Association Publishing.
Claims (1)
量に対して20重量係以上含む味噌汁をレトルトパウチ
に充填後、常法により高温加熱殺菌処理することによる
味噌汁のレトルトパウチ食品の製法。1. A method for producing a retort pouch food of miso soup by filling a retort pouch with miso soup containing ingredients pretreated with animal and vegetable oils and fats in an amount of 20% or more by weight based on the total amount of miso soup, and then sterilizing the miso soup by high temperature heating using a conventional method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP51070376A JPS5832582B2 (en) | 1976-06-17 | 1976-06-17 | Miso soup retort food manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP51070376A JPS5832582B2 (en) | 1976-06-17 | 1976-06-17 | Miso soup retort food manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS52154598A JPS52154598A (en) | 1977-12-22 |
JPS5832582B2 true JPS5832582B2 (en) | 1983-07-14 |
Family
ID=13429650
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP51070376A Expired JPS5832582B2 (en) | 1976-06-17 | 1976-06-17 | Miso soup retort food manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5832582B2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5818062B2 (en) * | 1980-11-07 | 1983-04-11 | サン印向山食品工業株式会社 | instant soup base |
JPS5881767A (en) * | 1981-11-12 | 1983-05-17 | Shiyooman:Kk | Preparation of instant pork soup and the like |
JPS58149651A (en) * | 1982-02-28 | 1983-09-06 | Toshiyuki Oota | Cake put in container |
JPS58178894U (en) * | 1982-05-24 | 1983-11-30 | 中森 守 | Combination food for instant miso soup |
JPS6075265A (en) * | 1983-09-29 | 1985-04-27 | Shiyooman:Kk | Instant miso (fermented soybean paste) soup enriched with vitamin and its preparation |
-
1976
- 1976-06-17 JP JP51070376A patent/JPS5832582B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS52154598A (en) | 1977-12-22 |
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