JPS602173A - Instant cold soup - Google Patents
Instant cold soupInfo
- Publication number
- JPS602173A JPS602173A JP58110446A JP11044683A JPS602173A JP S602173 A JPS602173 A JP S602173A JP 58110446 A JP58110446 A JP 58110446A JP 11044683 A JP11044683 A JP 11044683A JP S602173 A JPS602173 A JP S602173A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- oil
- cold
- powdered
- powder
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
だけで飲用に供することができる粉末あるいは顆粒状の
コールドスープの素に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powder or granular cold soup base that can be consumed by itself.
従来から市販されている粉末あるいは顆粒状のスープの
素は、熱湯を加えるかあるいは水を加えたのちに加熱調
理して温かい状態で飲用する商品である。ところが、夏
季においては温かいスープよシも冷たいいわゆるコール
ドスープがめら扛る場合がある。Powdered or granular soup bases that have been commercially available are products that are consumed hot by adding boiling water or adding water and then cooking. However, in the summer, hot soups may be replaced by cold soups.
コールドスープの代表的なものとしてヴイシソワーズが
あるが、このものはスライスしたポテト、白ねぎ及びオ
ニオンを油で炒め、スープストックでよく煮た後にうら
ごしを行ない、冷却してから牛乳や生クリームを加えて
調製されるが、スープストックをとったシ、煮た野菜を
うらごししたシするにはかなシ手間がかかるため一般家
庭で調理さ扛ることは少ない。A typical cold soup is vichyssoise, which is made by frying sliced potatoes, white onions, and onions in oil, simmering them in soup stock, straining them, cooling them, and adding milk or fresh cream. It is prepared by adding soup stock, but it is rarely cooked at home because it takes time and effort to make soup stock and boiled vegetables.
本発明者らは、コールドスープを一般家庭で簡単に調製
できる方法を開発すべく種々検討の結果、冷水又は冷た
い牛乳を加えて溶解するだけで即席的にコールドスープ
を調製しうる粉末ないし顆粒状のコールドスープの素を
つくシだすことに成功し、本発明をなすに至った。The present inventors, as a result of various studies to develop a method for easily preparing cold soup at home, found that a powder or granule that can be prepared instantly by simply adding cold water or cold milk and dissolving it. He succeeded in creating a base for cold soup, and came up with the present invention.
すなわち本発明は、油脂を蛋白質又は乳化剤を含む水溶
液と混合、乳化せしめた後に乾燥して得た粉末油脂と、
マツシュポテト粉末とを含有せしめたことを特徴とする
粉末状又は顆粒状のコールドスープの素に関するもので
ある。That is, the present invention provides powdered fats and oils obtained by mixing and emulsifying fats and oils with an aqueous solution containing a protein or an emulsifier, and then drying the mixture;
This invention relates to a powdered or granular cold soup base, characterized by containing matshu potato powder.
油脂にはラード、ヘッド、乳脂肪などの動物性油脂ある
いは・ぐ−ム油、ナタネ油、大豆油、米油などの植物性
油脂が用いら扛る。粉末油脂はこtらの油脂を蛋白質又
は乳化剤を含む水溶液と混合、乳化せしめた後に乾燥し
て得たものである。蛋白質にはカゼイン、卵白、大豆蛋
白などを用い、乳化剤にはシーガーエステル、脂肪酸モ
ノグリセライド、大豆レシチン等を用いることができる
。蛋白質と乳化剤は併用してもよいことはいうまでもな
い。水溶液にはそのほか必要により、デキストリン、乳
糖などの糖類を適宜添加する。乾燥方法は、通常は噴霧
乾燥によって行なわれる。粉末油脂における油脂の含有
率は30〜80%程度であ扛ばよいが、飲用時にコクの
あるクリーミーな風味を発揮させるために50〜80%
程度にするとさが望ましい。このような粉末;油脂は調
製してもよいが、以上の要件を満たす市販品を購入して
用いてもよい。コールドスープの素における粉末油脂の
含有率は、油脂の含有率として5〜40%程度がコク及
びクリルミーさの点で適当である。本発明のコールドス
ープの素においては、油脂として一旦乳化したものを使
う必要があり、仮に油脂をそのままマツシーポテトその
他の粉末原料と混合した場合には、飲用状態において油
脂が分離して表面に油膜を生じたりあるいは固型脂の大
きな粒子が浮遊してスープとして不適当になってしまう
O
本発明においては粉末油脂とマツシーポテト粉末の組合
せによって、分散性、溶解性、官能性にすぐ汎だコール
ドスープの素を完成させているが、このマツシーポテト
粉末はマツシーポテトを粉砕して用いる。マツシーポテ
ト粉末は粒径に特徴がちシ、10〜200メツシ一程度
が適当である。The fats and oils used include animal fats such as lard, head, and milk fat, or vegetable fats and oils such as gum oil, rapeseed oil, soybean oil, and rice oil. Powdered fats and oils are obtained by mixing these fats and oils with an aqueous solution containing a protein or an emulsifier, emulsifying the mixture, and then drying the mixture. Casein, egg white, soybean protein, etc. can be used as the protein, and Seager ester, fatty acid monoglyceride, soybean lecithin, etc. can be used as the emulsifier. It goes without saying that the protein and emulsifier may be used together. In addition, sugars such as dextrin and lactose are added to the aqueous solution as necessary. The drying method is usually carried out by spray drying. The content of oil and fat in powdered oil and fat should be around 30 to 80%, but it should be 50 to 80% in order to achieve a rich and creamy flavor when drinking.
It is desirable to keep it to a certain extent. Although such powders and fats and oils may be prepared, commercially available products that meet the above requirements may be purchased and used. The content of the powdered oil and fat in the cold soup base is approximately 5 to 40% in terms of richness and crispness. In the cold soup base of the present invention, it is necessary to use an emulsified oil or fat. If the oil or fat were to be mixed with Matsushi potato or other powdered ingredients as it is, the oil would separate during drinking and form an oil film on the surface. In the present invention, the combination of powdered fat and matsea potato powder immediately improves the dispersibility, solubility, and sensory properties of cold soup. The base has already been completed, but this Matsushi potato powder is used by crushing Matsushi potatoes. Matsy potato powder has a characteristic particle size, and a suitable particle size is about 10 to 200 matsushi.
と扛よシ粒径が大きくなると得られるスープの舌触シか
悪くなシ、逆に小さい場合には分散性が悪くなってダマ
を生じやすくなる。粒径は30〜80メ、シュ程度が特
例好適である。コールドスープの素におけるマツシュポ
テト粉末の含有率は10〜80%程度が適当である。If the grain size is too large, the texture of the resulting soup will be poor, while if it is small, the dispersibility will be poor and lumps will easily form. A particle size of 30 to 80 mm, preferably about 100 mm, is particularly suitable. The appropriate content of matshu potato powder in the cold soup base is about 10 to 80%.
粉末油脂及びマツシーポテト以外の成分は、粉乳、賦形
剤、調味料、香辛料などであシ、需要者の嗜好、スープ
の種類などに応じて適宜選択される。Ingredients other than the powdered oil and fat and matsy potatoes may include powdered milk, excipients, seasonings, spices, etc., and are appropriately selected depending on the taste of the consumer, the type of soup, etc.
粉乳は乳脂含量1〜50%程度であ扛ばよく、粉乳を前
述の粉末油脂と併用することによシコールドスープとし
て好ましい風味を得ることができる。粉乳を添加する場
合には1〜10%程度が適当である。Powdered milk should have a milk fat content of about 1 to 50%, and by using powdered milk in combination with the above-mentioned powdered oil or fat, it is possible to obtain a desirable flavor as a cold soup. When adding powdered milk, a suitable amount is about 1 to 10%.
賦形剤には乳糖、デキストリンなどが用いられる。添加
する場合には、乳糖は1〜10%程度、そしてデキスト
リンは1〜20%程度が適当である。Lactose, dextrin, etc. are used as excipients. When added, the appropriate amount of lactose is about 1 to 10%, and the appropriate amount of dextrin is about 1 to 20%.
調味料、香辛料には、食塩、グルタミン酸ソーダ、肉エ
キス、蛋白加水分解物、オニオンパウダー、リークパウ
ダー、コショ・つなどが用いら扛る。Seasonings and spices include salt, monosodium glutamate, meat extract, protein hydrolyzate, onion powder, leek powder, and pepper.
本発明のコールドスープの素はこれらの粉末を混合する
だけで調製することができるが、この混合粉末を流動層
造粒機等を用いて顆粒化することにより調理時の分散溶
解性を向上させることができる。造粒のためには特に賦
形剤を用いなくてもよいが、前述の賦形剤を予め添加し
ておくことによって造粒時の流動特性や顆粒の物性を向
上させることができる。The cold soup base of the present invention can be prepared by simply mixing these powders, but dispersion and solubility during cooking can be improved by granulating this mixed powder using a fluidized bed granulator or the like. be able to. Although it is not necessary to use any particular excipient for granulation, by adding the above-mentioned excipients in advance, the flow characteristics during granulation and the physical properties of the granules can be improved.
本発明のコールドスープの素は冷水又は冷たい牛乳を加
えて攪拌す名だけで飲用に供することができるが、水又
は熱水を加えて鍋で一旦煮立ちさせてから冷却して飲用
に供してもよい。 。The cold soup base of the present invention can be made to drink by simply adding cold water or cold milk and stirring, but it can also be made to drink by adding water or hot water and bringing it to a boil in a pot, then cooling it. good. .
コールドスープの種類はマツシーポテト及び油脂を含有
するものであわば特に限定さnないが、−例としてヴイ
シソワーズを挙げることができる。The type of cold soup is not particularly limited as long as it contains matte potatoes and fats and oils, but an example is vichyssoise.
本発明のコールドスープの素は冷水又は冷たい牛乳を加
えるだけで飲用に供しうるはじめてのものであシ、舌触
シ感がクリーミーでざらついた感じがなく、コク味があ
って、分散溶解性にすぐれている。The cold soup base of the present invention is the first of its kind that can be made drinkable by simply adding cold water or cold milk. It is excellent.
以下、実施例を示す。なお、本明細書における%は特に
記載のないかぎシ重量%を表わしている。Examples are shown below. Note that % in this specification represents weight % unless otherwise specified.
実施例1
60〜80メツシユのマツシュポテト粉末34%、パー
ム油含i70%でカゼインナトリウム、デキストリン及
び脂肪酸モノグリセライドを含む粉末油脂34%、脱脂
粉乳6%、乳糖5%、デキストリン9%、食塩5%、グ
ルタミン酸ソーダ0.4%、肉エキス0.7%、オニオ
ンノぐウダー0.7%、植物蛋白加水分解物0.7%、
コシヨー0.5%、リークパウダー2%、及びナタネ油
2%を粉体混合機で攪拌混合した後、流動層造粒機で造
粒し、さらに乾燥して水分2〜5%とした。この乾燥顆
粒を10メツシーの篩を用いて篩分し、粒度16〜40
メツシーのコールドスープの素を調製した。Example 1 60 to 80 mesh mash potato powder 34%, palm oil content 70%, powdered oil and fat containing sodium caseinate, dextrin and fatty acid monoglyceride 34%, skim milk powder 6%, lactose 5%, dextrin 9%, salt 5%, Sodium glutamate 0.4%, meat extract 0.7%, onion powder 0.7%, vegetable protein hydrolyzate 0.7%,
After stirring and mixing 0.5% of Koshiyo, 2% of leak powder, and 2% of rapeseed oil using a powder mixer, the mixture was granulated using a fluidized bed granulator and further dried to a moisture content of 2 to 5%. The dried granules were sieved using a 10 mesh sieve, and the particle size was 16 to 40.
A cold soup base for Metsushi was prepared.
このコールドスープの素15!y−を150y−の冷た
い牛乳に溶解して飲用に供した。This cold soup ingredient 15! y- was dissolved in 150 y- of cold milk and used for drinking.
実施例2
40〜60メツシユのマツシーポテト粉末30%、脱脂
粉乳、デキストリン及びシュガーエステルを含む動物性
粉末油脂30%及び植物性粉末油脂5%、全脂粉乳5%
、乳糖5%、デキストリン7%、食塩5%、グルタミン
酸ソーダ1%、肉エキス5%、オニオンパウダー4.8
%、コシヨウ0.2%、ナタネ油2%ならびにリークパ
ウダー2%を粉体混合機で攪拌混合した後、流動層造粒
機で造粒し、さらに乾燥して水分2〜5%とした。Example 2 30% 40-60 mesh matsy potato powder, skim milk powder, 30% animal fat powder containing dextrin and sugar ester, 5% vegetable powder oil, 5% whole milk powder
, lactose 5%, dextrin 7%, salt 5%, monosodium glutamate 1%, meat extract 5%, onion powder 4.8
%, Koshiyo 0.2%, rapeseed oil 2%, and leak powder 2% were stirred and mixed in a powder mixer, then granulated in a fluidized bed granulator, and further dried to a moisture content of 2 to 5%.
この乾燥顆粒を10メツシーの篩を用いて篩分し、粒度
16〜50メツシユのコールドスープの素を調製した。The dried granules were sieved using a 10 mesh sieve to prepare a cold soup base having a particle size of 16 to 50 mesh.
このコールドスープの素18y−を150y−の水に溶
解し、一旦煮立ちさせた後10℃迄冷却して飲用に供し
た。This cold soup base 18y- was dissolved in 150y- of water, once brought to a boil, and then cooled to 10°C and used for drinking.
特許出願人 クノール食品株式会社 代理人 弁理士 1) 中 政 浩Patent applicant: Knorr Foods Co., Ltd. Agent Patent Attorney 1) Masahiro Naka
Claims (1)
めた後に乾燥して得た粉末油脂と、マツシーポテト粉末
とを含有せしめたことを特徴とする粉末状又は顆粒状の
コールドスープの素A powdered or granular cold soup ingredient characterized by containing powdered oil and fat obtained by mixing oil and fat with an aqueous solution containing protein or an emulsifier, emulsifying the mixture, and drying the mixture and matsea potato powder.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58110446A JPS602173A (en) | 1983-06-20 | 1983-06-20 | Instant cold soup |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58110446A JPS602173A (en) | 1983-06-20 | 1983-06-20 | Instant cold soup |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS602173A true JPS602173A (en) | 1985-01-08 |
Family
ID=14535917
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58110446A Pending JPS602173A (en) | 1983-06-20 | 1983-06-20 | Instant cold soup |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS602173A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61173770A (en) * | 1985-01-28 | 1986-08-05 | Nippon Oil & Fats Co Ltd | Production of white sauce |
EP0385081A2 (en) * | 1989-02-09 | 1990-09-05 | Societe Des Produits Nestle S.A. | Dried fat emulsion product and method of producing the same |
JP2013179871A (en) * | 2012-02-29 | 2013-09-12 | Nissin Frozen Foods Co Ltd | Seasoning for soup served cold, liquid soup for soup served cold, cold-served type noodle product, and method for producing soup served cold |
-
1983
- 1983-06-20 JP JP58110446A patent/JPS602173A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61173770A (en) * | 1985-01-28 | 1986-08-05 | Nippon Oil & Fats Co Ltd | Production of white sauce |
EP0385081A2 (en) * | 1989-02-09 | 1990-09-05 | Societe Des Produits Nestle S.A. | Dried fat emulsion product and method of producing the same |
JP2013179871A (en) * | 2012-02-29 | 2013-09-12 | Nissin Frozen Foods Co Ltd | Seasoning for soup served cold, liquid soup for soup served cold, cold-served type noodle product, and method for producing soup served cold |
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