Instant soup powder / cube and preparation method thereof

Abstract

The present invention discloses an instant soup powder / block and a preparation method thereof. The components of the instant soup powder / block include ingredients, a thickener, a salty seasoning, an umami seasoning, hyaluronic acid and / or a salt of hyaluronic acid. Hyaluronic acid or a salt of hyaluronic acid is added to the components of the instant soup powder / block to prepare the instant soup powder. The addition of hyaluronic acid enhances the consumer's perception of umami and saltiness, and the consumer can obtain an enhanced and lasting taste perception after consuming the instant soup. Hyaluronic acid or a salt of hyaluronic acid is added to the components of the instant soup powder / block, while reducing the amount of salty seasoning in the components, to prepare a reduced-salt instant soup powder. Compared with an instant soup powder without adding hyaluronic acid and without reducing the amount of salty seasoning, the instant soup powder / block of the present invention does not have a significant change in taste and saltiness when brewed and consumed, and consumers' preference for the instant soup powder does not change significantly.

Description

Technical Field

[0001] The invention relates to the technical field of instant food preparation, in particular to an instant soup powder / cube and a preparation method thereof. Background Art

[0002] Convenience foods, also known as fast-food foods, refer to foods that can be eaten quickly, including instant noodles, frozen dumplings, canned foods, pizza, and puffed foods. In recent years, a new type of convenience food has gradually come into people's attention. These new convenience foods include not only foods that meet people's daily necessities, such as self-heating rice and self-heating hot pot, but also foods with regional characteristics, such as snail noodles, hot and sour noodles, and instant noodles.

[0003] With the development of self-heating technology, the taste of new convenience foods such as self-heating rice and self-heating hot pot has improved and become more sophisticated. In addition, instant rice, instant soup, and instant porridge with instant cooking methods have gradually entered people's lives. Although these products can meet the needs of young consumers for nutrition, health, and convenience, they generally have high seasoning content, especially salty seasonings such as high salt content. Long-term excessive intake of salt or sodium ions can affect consumers' physical health, such as increasing the risk of cardiovascular and cerebrovascular diseases such as hypertension, cerebral thrombosis, and stroke, and damaging the kidneys. Therefore, it is necessary to develop an instant soup powder food with a low seasoning content that does not affect consumers' taste.

[0004] Hyaluronic acid is a natural high-molecular-weight linear polysaccharide composed of repeatedly linked disaccharide units of D-glucuronic acid and N-acetylglucosamine. Due to its unique molecular structure and physical and chemical properties, it has many important physiological functions, such as moisturizing, lubricating, promoting wound healing, and anti-inflammation. Summary of the Invention

[0005] The technical problem to be solved by the present invention is that the content of condiments in instant soups is high and long-term excessive intake of condiments poses a threat to human health.

[0006] In order to solve the above problems, one of the objects of the present invention is to provide an instant soup powder / block, whose components include ingredients (such as shiitake mushrooms, mushrooms, meat blocks, seafood, etc.), thickeners, salty seasonings, umami seasonings, sweet seasonings, hyaluronic acid and / or hyaluronic acid salts. By adding hyaluronic acid or hyaluronic acid salts to the components of instant soup powder and making instant soup powder, when consumers eat the instant soup prepared by the instant soup powder of the present invention, hyaluronic acid will interact with the mucin in the mouth or on the tongue, and adhere to the surface of the mucin layer, which helps to increase the adhesion and penetration of the seasoning on the tongue, thereby increasing the human body's perception of taste. Therefore, in order to solve the problem of high seasoning content in instant soup, when making the powder or block of the instant soup of the present invention, the amount of seasoning such as salt added in the powder or block of the instant soup can be reduced without changing the saltiness and mouthfeel of the instant soup.

[0007] In one embodiment of the present invention, the powder or block components of the instant soup further include at least one of spicy seasoning, sour seasoning, fragrant seasoning, sweet seasoning, and compound seasoning.

[0008] Among them, the salty condiments mentioned in the article are substances that can make the human body perceive salty taste after ingestion. Commonly used salty condiments mainly include salt, soy sauce and sauce products; umami condiments refer to substances that can make the human body perceive umami taste after ingestion. Commonly used umami condiments mainly include MSG, chicken essence, shrimp roe, oyster sauce, shrimp oil, fish sauce, etc.; spicy condiments refer to substances that can make the human body perceive spicy taste after ingestion. Commonly used spicy condiments mainly include chili, pepper, mustard, onion, ginger, garlic, etc., and also include some homemade spicy condiments such as pickled pepper, pickled ginger, pickled radish, pickled chili, etc.; sour condiments refer to substances that can make the human body perceive sour taste after ingestion. Commonly used sour condiments mainly include vinegar, tomato sauce, lactic acid, citric acid, lemon juice, etc.; aromatic condiments refer to substances that can make the human body perceive fragrance after ingestion, and commonly used aromatic condiments mainly include fennel, cinnamon, pepper, cooking wine, fragrant dregs, sesame oil, cinnamon sauce, soy sauce, cloves, roses, etc.; sweet condiments refer to substances that can make the human body perceive sweetness after ingestion, and commonly used sweet condiments mainly include white sugar, brown sugar, honey, malt sugar, rock sugar, lactose, fructose, etc.; compound condiments refer to substances that can make people perceive two or more tastes after ingestion, such as oil curry, sweet noodle sauce, fermented bean curd juice, pepper salt, etc.

[0009] In one embodiment of the present invention, the instant soup powder / cube further comprises ingredients, wherein the ingredients include at least one of egg drop, shallot, onion, parsley, celery, tomato, yam, carrot, corn kernels and turmeric.

[0010] In one embodiment of the present invention, the instant soup powder / cubes also include other additives in their components, and the other additives include at least one of nutritional supplements, non-dairy creamer, and yeast extract. Nutritional supplements refer to substances that are used as an auxiliary means of diet to supplement the amino acids, trace elements, vitamins, minerals, etc. required by the human body. Commonly used nutritional supplements include milk mineral salts or protein powders, etc. Non-dairy creamer is a vegetable fat powder with refined vegetable oil or hydrogenated vegetable oil, casein, etc. as the main raw materials. Since non-dairy creamer can improve the internal structure of food, increase flavor and fat, and make the product taste delicate, smooth and thick, it is often used to replace milk powder or reduce the amount of milk powder in food processing. While maintaining stable product quality, it can also reduce production costs. Yeast extract refers to a brown-yellow soluble paste or light yellow powdered pure natural product that is refined after degrading proteins, nucleic acids, etc. in yeast cells. Adding yeast extract to the soup can make the boiled soup more delicious.

[0011] In one embodiment of the present invention, the hyaluronic acid comprises a natural high molecular weight linear polysaccharide formed by repeated connection of disaccharide units consisting of D-glucuronic acid and N-acetylglucosamine, and the molecular weight of the hyaluronic acid is 100 to 400 kDa.

[0012] In one embodiment of the present invention, the salt of hyaluronic acid includes at least one of sodium salt, potassium salt, calcium salt, magnesium salt or zinc salt.

[0013] In one embodiment of the present invention, the mass concentration of the hyaluronic acid in the instant soup powder / cube is 0.2%. The amount of hyaluronic acid or hyaluronate used can be determined based on the upper limit permitted by food-related laws and regulations and the desired characteristics of the food itself (including taste, solubility, and viscosity). For example, the amount of hyaluronic acid added is 0.2% by weight of the prepared mushroom soup powder.

[0014] A second object of the present invention is to provide a method for preparing instant soup powder / cubes, comprising the following steps:

[0015] (1) Raw material pretreatment: clean the ingredients (such as shiitake mushrooms, mushrooms, meat, seafood, etc.), cut them into small pieces, and refrigerate them for later use;

[0016] (2) Boiling the soup: Add water to a cooking pot, bring to a boil, then add a thickener, salty seasoning, and umami seasoning in sequence, stir and boil for 2 to 3 minutes, then add the food blocks obtained in step (1) and hyaluronic acid to the cooking pot, and continue boiling for 10 to 15 minutes;

[0017] (3) Freeze-drying: refrigerate the original soup prepared in step (2) to 5°C, quickly freeze it and place it in a vacuum freeze dryer for freeze drying;

[0018] (4) Packaging: The instant soup powder freeze-dried in step (3) is packaged or pressed into soup cubes through a mold.

[0019] In order to improve the taste of instant soup, in one embodiment of the present invention, the soup boiling step further includes the step of boiling one of spicy seasoning, sour seasoning, fragrant seasoning, sweet seasoning, and compound seasoning together with a thickener, salty seasoning, and umami seasoning.

[0020] In one embodiment of the present invention, the soup cooking step further comprises the step of cooking the side dishes or yeast extract together with the block ingredients obtained in step (1) and hyaluronic acid.

[0021] In order to further increase the nutritional content of the soup and increase the viscosity of the soup, in one embodiment of the present invention, after the soup is boiled, the process further includes adding non-dairy creamer or nutritional supplements to the soup and continuing to boil it.

[0022] Beneficial effects of the present invention:

[0023] (1) Hyaluronic acid or a salt of hyaluronic acid is added to the components of instant soup powder / cubes to prepare instant soup powder. The addition of hyaluronic acid enhances the consumer's perception of umami and saltiness, and the consumer can obtain enhanced and long-lasting taste perception after consuming the instant soup.

[0024] (2) By adding hyaluronic acid or a salt of hyaluronic acid to the components of instant soup powder / blocks and reducing the amount of salty seasonings in the components, a reduced-salt instant soup powder can be prepared. Compared with the instant soup powder without adding hyaluronic acid and without reducing the amount of salty seasonings, the instant soup powder / block of the present invention does not have a significant change in taste and saltiness when brewed and consumed, and consumers' preference for the instant soup powder does not change significantly.

[0025] (3) The instant soup powder / cube prepared by the method of the present invention can be eaten by simply adding hot water to the concentrated soup packet and boiling it for 5 to 6 minutes. It effectively adapts to the current fast-paced life. The soup is fresh, fragrant, smooth, refreshing, and light and pleasant. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The freeze-dried cream of mushroom soup sample used for sensory evaluation in Example 5;

[0027] Figure 2 Rate the likeability of the freeze-dried cream of mushroom soup in Example 5. DETAILED DESCRIPTION

[0028] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0029] Example 1

[0030] A freeze-dried cream of mushroom soup powder comprises, by weight, 11 parts of starch, 4 parts of salt, 15 parts of flour, 3 parts of maltodextrin, 2 parts of lactose, 30 parts of mushroom pieces, 3 parts of yeast extract, 9 parts of onion pieces, 2 parts of spices, 0.4 parts of hyaluronic acid, and 200 parts of water.

[0031] A method for preparing freeze-dried cream of mushroom soup powder, comprising the following steps:

[0032] (1) Raw material pretreatment: clean the mushrooms and onions, cut them into small pieces, and refrigerate them for later use;

[0033] (2) Boiling the auxiliary materials: Add water to a pot, bring to a boil, then add starch, salt, maltodextrin and spices in sequence, stir and boil for 2-3 minutes;

[0034] (3) Cooking the soup: Add mushroom pieces, onion pieces, lactose, yeast extract, and hyaluronic acid to the pot and continue cooking for 10 to 15 minutes;

[0035] (4) Freeze-drying: refrigerate the original soup prepared in step (3) to 5°C, quickly freeze it at -18°C until the center temperature reaches below -10°C, and then dry it in a vacuum freeze dryer;

[0036] (5) Packaging: Pack the freeze-dried cream of mushroom soup powder obtained in step (4) into smaller packages.

[0037] Example 2

[0038] The difference between Example 2 and Example 1 is that the components of the freeze-dried cream of mushroom soup powder include 13 parts of starch, 6.4 parts of salt, 20 parts of flour, 5 parts of maltodextrin, 4 parts of lactose, 35 parts of mushroom pieces, 6 parts of yeast extract, 12 parts of onion, 5 parts of spices, 0.5 parts of hyaluronic acid, and 250 parts of water.

[0039] Example 3

[0040] The difference between Example 3 and Example 1 is that Example 3 provides a method for preparing freeze-dried cream of mushroom soup cubes, and the specific steps are as follows:

[0041] (1) Raw material pretreatment: clean the mushrooms and onions, cut them into small pieces, and refrigerate them for later use;

[0042] (2) Boiling the auxiliary materials: Add water to a pot, bring to a boil, then add starch, salt, maltodextrin and spices in sequence, stir and boil for 2-3 minutes;

[0043] (3) Cooking the soup: Add mushroom pieces, onion pieces, lactose, yeast extract, and hyaluronic acid to the pot and continue cooking for 10-15 minutes;

[0044] (4) Freeze-drying: refrigerate the original soup prepared in step (3) to 5°C, pre-freeze at -30°C, and freeze-dry in a vacuum freeze dryer;

[0045] (5) Packaging: The freeze-dried cream of mushroom soup powder obtained in step (4) is pressed into blocks in a mold and then packaged.

[0046] Example 4

[0047] The difference between Example 4 and Example 2 is that Example 4 provides a method for preparing freeze-dried cream of mushroom soup cubes, and the specific steps are as follows:

[0048] (1) Raw material pretreatment: clean the mushrooms and parsley, cut them into small pieces, and refrigerate them for later use;

[0049] (2) Boiling the auxiliary materials: Add water to a pot, bring to a boil, then add starch, salt, maltodextrin and spices in sequence, stir and boil for 2-3 minutes;

[0050] (3) Cooking the soup: Add mushroom pieces, onion pieces, lactose, yeast extract, and hyaluronic acid to the pot and continue cooking for 10-15 minutes;

[0051] (4) Freeze-drying: refrigerate the original soup prepared in step (3) to 5°C, pre-freeze at -30°C, and freeze-dry in a vacuum freeze dryer;

[0052] (5) Packaging: The freeze-dried cream of mushroom soup powder obtained in step (4) is pressed into blocks in a mold and then packaged.

[0053] Example 5 Sensory Evaluation of Freeze-Dried Cream of Mushroom Soup

[0054] Freeze-dried cream of mushroom soup powder of samples A to C were prepared according to the preparation method of Example 1, and the mixture was prepared according to the ratio of 30 g of mushroom soup powder to 150 mL of water. Hot water above 95° C. was added, stirred evenly for 15 seconds, and allowed to stand for 3 minutes. Samples A to C were prepared according to the preparation method of Example 1. Figure 1 .

[0055] Sample A: The ingredients of freeze-dried cream of mushroom soup powder include 13 parts of starch, 6.4 parts of salt, 20 parts of flour, 5 parts of maltodextrin, 4 parts of lactose, 35 parts of mushroom pieces, 12 parts of onion, 5 parts of spices, and 250 parts of water.

[0056] Sample B: The ingredients of freeze-dried cream of mushroom soup powder include 13 parts of starch, 5.76 parts of salt, 20 parts of flour, 5 parts of maltodextrin, 4 parts of lactose, 35 parts of mushroom pieces, 12 parts of onion, 4.5 parts of spices, 0.5 parts of hyaluronic acid, and 250 parts of water.

[0057] Sample C: The ingredients of freeze-dried cream of mushroom soup powder include 13 parts of starch, 5.12 parts of salt, 20 parts of flour, 5 parts of maltodextrin, 4 parts of lactose, 35 parts of mushroom pieces, 12 parts of onion, 4 parts of spices, 0.5 parts of hyaluronic acid, and 250 parts of water.

[0058] The preparation method of the freeze-dried cream of mushroom soup powder in samples A to C is the same as that in Example 1.

[0059] Sensory evaluation method: Fifteen panelists tasted samples A through C. The three sample names were represented by three random digits and presented to each panelist in random order. The panelists then selected the sample B and C that they considered most similar to sample A in comparison with sample A. The number of panelists who rated samples B and C as similar to sample A in terms of saltiness and viscosity is recorded in Table 1.

[0060] Liking Method: Fifteen sensory panelists were selected to taste samples A through C. The three sample names were represented by three random digits and presented to each panelist in a random order. The panelists independently evaluated the three samples, testing their aroma, mouthfeel, and overall liking through sniffing and tasting. Liking was assessed using a 9-point liking scale, with 1 indicating very dislike and 9 indicating very like.

[0061] Table 1 Statistics of the number of people who think that samples B and C are similar to sample A in terms of saltiness and viscosity

[0062]

[0063] The results in Table 1 show that 66.7% of respondents rated Sample B (a freeze-dried cream of mushroom soup with a 10% salt reduction and 0.2% 100kDa hyaluronic acid) as having a similar saltiness to Sample A, which had no salt reduction. This suggests that adding 0.5 parts of 100kDa hyaluronic acid at a 0.2% concentration can enhance saltiness perception, without affecting the saltiness of the mushroom soup powder even with a 10% salt reduction. 53.3% and 46.7% of respondents, respectively, rated the viscosity of Samples B and C, with hyaluronic acid added, as similar to Sample A without hyaluronic acid, indicating that the addition of hyaluronic acid does not affect the product's texture.

[0064] pass Figure 2The results show that there is no significant difference in the scores among the three samples, indicating that the addition of HA will not affect consumers' preference for the product.

Claims

1. An instant soup powder or soup cube, characterized in that: Its components include food ingredients, thickeners, salty seasonings, umami seasonings, hyaluronic acid and / or hyaluronic acid salts, wherein the food ingredients are selected from at least one of shiitake mushrooms, mushrooms, meat, and seafood, and the molecular weight of the hyaluronic acid is 100-400 kDa; in the instant soup powder or soup cubes, the mass concentration of hyaluronic acid and / or hyaluronic acid salts is 0.1-0.5%.

2. The instant soup powder or soup cube according to claim 1, characterized in that The instant soup powder or soup cube also includes at least one of spicy seasoning, sour seasoning, fragrant seasoning, sweet seasoning and compound seasoning in its components.

3. The instant soup powder or soup cube according to claim 1, characterized in that The instant soup powder or soup cube also includes ingredients, which include at least one of egg drop soup, shallot, onion, parsley, celery, tomato, yam, carrot, corn kernels and turmeric.

4. The instant soup powder or soup cube according to claim 1, characterized in that The instant soup powder or soup cubes may further include other additives, which include at least one of nutritional supplements, non-dairy creamer, and yeast extract. The nutritional supplements include milk mineral salts or protein powder.

5. The instant soup powder or soup cube according to any one of claims 1 to 4, characterized in that The hyaluronic acid comprises a natural high molecular weight linear polysaccharide formed by repeated connection of disaccharide units consisting of D-glucuronic acid and N-acetylglucosamine.

6. The instant soup powder or soup cube according to any one of claims 1 to 4, characterized in that The salt of hyaluronic acid includes at least one of sodium salt, potassium salt, calcium salt, magnesium salt or zinc salt.

7. A method for preparing instant soup powder or soup cube according to claim 1, characterized in that: The following steps are involved: (1) Raw material pretreatment: clean the ingredients, cut them into small pieces, and refrigerate them for later use; (2) Boiling the soup: Add water to a cooking pot, bring to a boil, then add a thickener, a salty seasoning, and an umami seasoning in sequence, stir and boil for 2 to 3 minutes, then add the block ingredients, hyaluronic acid and / or hyaluronic acid salt prepared by the pretreatment in step (1) to the cooking pot, and continue boiling for 10 to 15 minutes; (3) Freeze-drying: refrigerate the original soup prepared in step (2) to 5°C, quickly freeze it and place it in a vacuum freeze dryer for freeze drying; (4) Packaging: The instant soup powder freeze-dried in step (3) is packaged or pressed into soup cubes through a mold.

8. The preparation method according to claim 7, characterized in that After the soup is cooked, the process also includes adding non-dairy creamer or nutritional supplements to the soup and continuing to cook.

9. Use of hyaluronic acid and / or a salt of hyaluronic acid in the preparation of instant soup powder or soup cubes, characterized in that: Hyaluronic acid and / or hyaluronic acid salts are used to replace part of the salty seasoning, wherein the molecular weight of the hyaluronic acid is 100-400 kDa; and the mass concentration of the hyaluronic acid and / or hyaluronic acid salts in the instant soup powder or soup cubes is 0.1-0.5%.

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