Soup and producing method thereof

Abstract

To provide soup that sticks easily to noodles, and a method for producing the soup.SOLUTION: A soup that contains components from at least one type of ingredients selected from fushis such as bonito, so-dabushi, niboshis such as sardines and mackerel, kelp, lentinus edodesu, dried lentinus edodes, dried scallops, and dried shrimp, as well as vegetables like onions, green onions, ginger, carrots, and potatoes, along with the components of funori. A method of producing that involves boiling at least one type of ingredients such as bonito, so-dabushi, niboshi like sardines and mackerel, kelp, lentinus edodes, dried lentinus edodes, dried scallops, and dried shrimp, as well as vegetables like onions, green onions, ginger, carrots, and potatoes, with funori and incorporating the components of those ingredients along with the components of funori into the soup.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a thick soup and a method for producing the same. [Background technology]

[0002] In Chinese cuisine, starch and other ingredients are used to thicken the dish. They are dissolved in water and added to the dish just before it is served, but they can form lumps, and if heated for a long time, the thickness weakens, making it difficult to always serve the dish in the same state.

[0003] In order to create soup that clings to the noodles, ramen and tsukemen soups are made by boiling animal-based ingredients such as chicken knuckles, back bones, chicken carcasses, and chicken feet (commonly known as momiji) for more than five hours. By boiling, the gelatinous substances in the ingredients dissolve into the liquid, creating a soup that clings to the noodles.

[0004] This soup is usually made by itself, or by combining it with stock made from at least one of the following ingredients: dried bonito flakes, dried soba flakes, dried sardines, dried sardines, flying fish, umami ingredients, such as kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, dried shrimp, and vegetable ingredients, such as onions, leeks, ginger, carrots, potatoes, etc. In some cases, the above animal ingredients, umami ingredients, and vegetable ingredients are boiled in the same pot for more than five hours to make the stock.

[0005] However, the method of boiling for more than five hours as mentioned above, which dissolves gelatin and other ingredients into the liquid and creates a soup that clings to the noodles, requires a long boiling time and can sometimes rob (or diminish) the flavor of the ingredients.

[0006] Traditionally, as mentioned above, the mainstream method is to boil the noodles for more than five hours to create a soup that clings to the noodles, and since this method is used at all restaurants, there is not much difference in the taste.

[0007] In recent years, there has been a demand for lighter seafood-based soups that still have a strong umami flavor that clings to the noodles, rather than the rich, animal-based tonkotsu or chicken broth. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2010-268698 A [Patent Document 2] JP 2017-143825 A [Patent Document 3] Patent No. 7127790 Summary of the Invention [Problem to be solved by the invention]

[0009] The problem to be solved by the present invention is to provide a soup that easily clings to noodles and a method for producing soup that can obtain such soup without boiling ingredients for five hours or more. [Means for solving the problem]

[0010] The present inventors have conducted extensive research over many years into soups that easily cling to noodles and methods for producing the same, and through repeated experiments have perfected the soup and method for producing the same of the present invention.

[0011] The soup of the present invention contains at least one or more ingredients selected from the group consisting of dried bonito flakes, dried soybeans, and other dried sardines, dried sardines, flying fish, and other umami ingredients, kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, dried shrimp, and other vegetable ingredients, such as onions, leeks, ginger, carrots, and potatoes, and a funori seaweed ingredient.

[0012] The soup of the present invention is a soup obtained by boiling 2.0% by mass to 40.0% by mass of at least one of the following ingredients: dried bonito flakes, dried soba flakes, and other dried fish; dried sardines, Japanese pilchards, flying fish, and other dried small sardines; umami ingredients, such as kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, and dried shrimp; and vegetable ingredients, such as onions, leeks, ginger, carrots, and potatoes, together with 0.05% by mass to 10.0% by mass of funori seaweed.

[0013] The method for producing soup of the present invention is to add funori seaweed to at least one of the following ingredients: dried bonito flakes, dried sardines, etc., dried sardines, Japanese pilchards, flying fish, etc., umami ingredients, such as kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, dried shrimp, etc., and vegetable ingredients, such as onion, green onion, ginger, carrot, potato, etc., and boil them in liquid. The boiling time is preferably 10 minutes to 2 hours, a time that allows the ingredients of the ingredients to dissolve and funoran, the viscous ingredient of funori seaweed, to dissolve.

[0014] In the soup producing method of the present invention, an animal-based ingredient can also be added to the above-mentioned ingredients and boiled, but the mass of the animal-based ingredient added is desirably an amount that does not cause the components of the animal-based ingredient in the soup obtained by boiling them to become too thick. Effect of the Invention

[0015] The soup of the present invention has the following effects. (1) Funori seaweed contains a component called funoran, which makes it viscous and easy to cling to the noodles. For thick noodles, by preparing a soup with a large amount of funori added (a soup with a high viscosity), more soup can be brought to the mouth with the noodles when eating, allowing the soup's flavor to be balanced. If thick noodles are eaten in a thin soup with a low viscosity, only a small amount of soup can be brought to the mouth with the noodles. In this case, the saltiness must be increased to make the soup unsatisfying, which can result in increased salt intake and possible health hazards. (2) If it contains ingredients from dried bonito flakes, dried soba flakes, or dried sardines such as Japanese sardines, Japanese pilchards, and flying fish, the viscosity will be higher and the noodles will stick to it more easily than if it contains only nori seaweed. (3) The umami flavor will be stronger if it contains umami ingredients such as kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, and dried shrimp. (4) When the ingredients are mainly fish flakes and dried sardines, the soup is seafood-based, light, viscous, and has a strong flavor, which meets the needs of customers in recent years. (5) Even if a soup contains animal-based ingredients, if the amount is small, it will not have the richness that comes from the animal ingredients that is found in soups that contain a large amount of those ingredients.

[0016] The method for producing soup according to the present invention has the following advantages. (1) The soup production time is shortened because the ingredients only need to be boiled for 10 minutes to 2 hours. In addition, the umami flavor of the ingredients is not lost due to overcooking. (2) The viscosity of the soup can be adjusted by the amount of nori seaweed added, making it easy to prepare soup of the desired viscosity. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] The soup and the method for producing soup of the present invention will be described in detail below.

[0018] The soup of the present invention contains at least one or more ingredients selected from the group consisting of dried bonito flakes, dried soybeans, and other dried sardines, dried sardines, flying fish, and other umami ingredients, kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, dried shrimp, and other vegetable ingredients, such as onions, leeks, ginger, carrots, and potatoes, and a funori seaweed ingredient.

[0019] The soup of the present invention may contain a small amount of at least one animal-derived ingredient selected from the group consisting of pork knuckles, back bones, chicken bones, and maple leaves.

[0020] The method for producing soup of the present invention is a method for adding 0.05% to 10.0% by mass of Nori seaweed to 2.0% to 40.0% by mass of at least one of the following ingredients: dried bonito flakes, dried seaweed flakes, etc., dried sardines, Japanese pilchards, flying fish, etc., umami ingredients, such as kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, dried shrimp, etc., and vegetable ingredients, such as onion, green onion, ginger, carrot, potato, etc., and boiling the mixture for 10 minutes to 2 hours to make soup. The Nori seaweed in this case may be in powder form or may be in a dried state without being powdered.

[0021] In the method for producing soup of the present invention, animal-derived ingredients may be omitted, but may be added in small amounts. Examples of animal-derived ingredients include knuckles, back bones, chicken bones, maple leaves, etc.

[0022] It is advisable to exclude food additive thickeners such as xanthan gum as they are unlikely to gain customer acceptance.

[0023] It is recommended to put the soup obtained by boiling for 10 minutes to 2 hours in a blender to crush the solids contained in the soup. It is recommended to remove any large solids that cannot be crushed (including pulverized) in the blender and solids that should not be crushed before putting the soup in the blender.

[0024] If the amount of liquid is about 1L, the appropriate blending time is 30 seconds to 10 minutes. If it is shorter than 30 seconds, the solid matter will not be crushed sufficiently, and if it is longer than 10 minutes, the solid matter will not be crushed particularly finely.

[0025] If the viscosity of the soup is too high, the soup will be too thick and will not flow inside the blender even when put in a blender, making it difficult to break down solid matter. However, in the present application, 0.05% to 10.0% by mass of Nori seaweed is added to 2.0% by mass to 40.0% by mass of at least one of umami ingredients and vegetable ingredients, and then boiled for 10 minutes to 2 hours to make the soup, so the viscosity of the soup is not too high or thick, and the soup flows sufficiently inside the blender when put in a blender.

[0026] If the content of each material is 2.0% by mass or less, the components of those materials will not dissolve sufficiently, and if it is 40.0% by mass or more, the amount of the components of those materials that dissolve is small considering the large mass, and they cannot be used effectively (the materials will be wasted), so 2.0% by mass to 40.0% by mass is appropriate, and 3.0% by mass to 30.0% by mass is more preferable.

[0027] If the amount of Funori seaweed added is 0.05% by mass or less, no significant difference is observed compared to when it is not added, and if the amount is 10.0% by mass or more, the viscosity of the soup becomes too high and the soup cannot be stirred even in a blender, and the solids contained in the soup cannot be broken down, so 0.05% to 10.0% by mass is appropriate.

[0028] The liquid used to boil the ingredients with Funori added is water. The water may be tap water, filtered water with impurities removed, pure water, etc. If there is a liquid other than water that is suitable for making soup stock, that liquid may also be used.

[0029] If the cooking time is shorter than 10 minutes, the ingredients in the ingredients and nori seaweed will not dissolve sufficiently, and if it is longer than 2 hours, the flavor of the ingredients will be lost, so 10 minutes to 2 hours is optimal.

[0030] [Create a sample] 54g of dried mackerel, 72g of dried sardines, 180g of dried pilchards, and 72g of dried flying fish were ground in a blender (Epic Corporation, Vitamix Vitaprep3) and divided into five equal parts of 75.6g each to create five samples, A, B, C, D, and E.

[0031] Each of the five samples A to E was transferred to a separate pot, and 660 g of water was added and left to soak for 30 minutes. 6.3 g of nori seaweed (dried nori seaweed from Owaki Manzo Shoten Co., Ltd.) was added to A, 6.3 g of agar (Sanada Co., Ltd. "Powdered Agar") was added to B, 13.2 g of gelatin (Maruha Nichiro Co., Ltd. "Gelice") was added to C, and 9 g of potato starch (potato starch: Koda Shoten Co., Ltd.) was added to D. In this case, only 9 g of potato starch was mixed with 18 g of water and added 5 minutes before turning off the heat and mixed well. No additives were added to E. Each was heated, boiled, then turned to low heat, and after 30 minutes, the heat was turned off, and while still hot, the mixer with variable speed was turned to maximum speed and mixed for 2 minutes.

[0032] [Sample evaluation] For each freshly prepared, still hot sample, 6g to 10g of Chinese noodles (Morizumi Seimen Co., Ltd. UC086.5S200) that had been boiled for 6 minutes and soaked in water were accurately weighed (noodle weight before evaluation), then immersed in a tub, lifted up, and weighed 5 seconds later (noodle weight after evaluation). This weighing was done twice (Table 1). The higher the rate of increase in weight, the more soup can be carried to the mouth along with the noodles. The results are summarized in Table 1. No additives were added to sample E, so the additives column for sample E was left blank.

[0033] [Table 1]

[0034] [Explanation of Table 1] As is clear from Table 1, the average increase in weight was the highest for sample A at 35%, which was seven times the average increase of 5% for sample E, which contained no additives, and approximately twice the average increase of sample B, 17%.

[0035] The soup of the present invention can be used as it is as a single item, or can be used as a soup or seasoning for noodles other than ramen and tsukemen, such as Japanese soba, udon, somen, and other noodles, as well as pasta and other Western-style noodles.

[0036] The soup of the present invention can be used as soup for ramen, soup for tsukemen, soup to accompany fried rice and other dishes, and for various other purposes by adding sauces such as salt, soy sauce, miso, chicken oil, back fat, and the like to adjust the flavor.

[0037] The soup of the present invention containing 0.05% to 10.0% by mass of Nori seaweed can be mixed with soups made by boiling ingredients (intermediate ingredients) other than the ingredients used to obtain the soup of the present invention, such as shrimp soup made by boiling crushed sweet shrimp heads to make a stock, which can add a unique taste to the soup, squid soup made by boiling dried squid, and various soups (intermediate ingredient soups) made by boiling other ingredients to make a stock. The intermediate ingredient soup may or may not contain Nori seaweed. There may be only one type of intermediate ingredient, or two or more types. By mixing the soup of the present invention with the intermediate ingredient soup to make a mixed soup, the mixed soup becomes thick and separation of the ingredient components contained in the mixed soup can be suppressed, which is effective. The mixing ratio of the soup of the present invention and the intermediate ingredient soup is preferably such that the mixed soup becomes thick and separation of the ingredient components contained in the mixed soup can be suppressed. [Industrial Applicability]

[0038] The above embodiment is one example of the present invention. Various manufacturing conditions such as the ingredients used in the soup and manufacturing method of the present invention, the amounts of these ingredients, the mixing ratio (mass %) of two or more ingredients, the ratio (mass %) of Funori seaweed added to these ingredients, the boiling time, and the blending time can be changed within a range that allows the problem to be solved by the present invention.

Claims

1. The product contains at least one of the following ingredients: dried bonito flakes, dried seaweed flakes, etc.; dried sardines, Japanese pilchards, flying fish, etc.; umami ingredients, such as kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, dried shrimp, etc.; and vegetable ingredients, such as onions, green onions, ginger, carrots, potatoes, etc.; and funori seaweed ingredients. A soup characterized by

2. A simmered mixture of 2.0% to 40.0% by mass of at least one of the following ingredients: dried bonito flakes, dried seaweed flakes, etc.; dried sardines, Japanese pilchards, flying fish, etc.; umami ingredients, such as kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, dried shrimp, etc.; and vegetable ingredients, such as onions, green onions, ginger, carrots, potatoes, etc.; and 0.05% to 10.0% by mass of funori seaweed, A soup characterized by

3. The soup according to claim 1 or 2 further comprises a sauce and a finishing oil. A soup characterized by

4. The soup according to claim 1 or 2 is mixed with an intermediate soup material, The intermediate soup is a soup made by boiling intermediate ingredients other than the soup flavor ingredient and vegetable ingredient described in claim 1 or 2 to make a stock. A soup characterized by

5. A soup containing the components of the ingredients of the ingredients and the funori seaweed is prepared by boiling at least one of the following ingredients: dried bonito flakes, dried sardines, dried sardines, flying fish, and other dried sardines; umami ingredients such as kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, dried shrimp, and other vegetables such as onions, green onions, ginger, carrots, and potatoes; and funori seaweed. A method for producing soup comprising the steps of:

6. A soup containing components of the ingredients of the ingredients and the funori seaweed is obtained by boiling 2.0% to 40.0% by mass of at least one of the ingredients selected from the group consisting of dried bonito flakes, dried sardines, dried small sardines, flying fish, and other dried sardines, kelp, shiitake mushrooms, dried shiitake mushrooms, dried scallops, dried shrimp, and other umami ingredients, and vegetable ingredients such as onions, leeks, ginger, carrots, and potatoes, together with 0.05% to 10.0% by mass of funori seaweed. A method for producing soup comprising the steps of:

7. The method for producing soup according to claim 5, At least one of the flavor ingredients and vegetable ingredients is crushed in a mixer, Add liquid to the crushed material, heat it over a fire, and let the crushed material soak in the liquid. Add funori seaweed to the ingredients and boil them. A method for producing soup comprising the steps of:

8. 7. The method for producing soup according to claim 6, At least one of the flavor ingredients and vegetable ingredients is crushed in a mixer, Add liquid to the crushed material, heat it over a fire, and let the crushed material soak in the liquid. Add funori seaweed to the ingredients and boil them. A method for producing soup comprising the steps of:

9. The method for producing soup according to claim 5, Boil the ingredients for 10 minutes to 2 hours. A method for producing soup comprising the steps of:

10. 7. The method for producing soup according to claim 6, Boil the ingredients for 10 minutes to 2 hours. A method for producing soup comprising the steps of:

11. 8. The method for producing soup according to claim 7, Boil the ingredients with Funori seaweed for 10 minutes to 2 hours. A method for producing soup comprising the steps of:

12. 9. The method for producing soup according to claim 8, Boil the ingredients with Funori seaweed for 10 minutes to 2 hours. A method for producing soup comprising the steps of:

13. A method for producing soup according to any one of claims 5 to 12, The soup obtained by adding funori seaweed and boiling it is then put into a blender to crush the solids contained in the soup. A method for producing soup comprising the steps of:

14. A method for producing soup according to any one of claims 5 to 12, Add funori seaweed and boil the resulting soup, remove any solids that should not be crushed, then put the soup through a blender to crush any remaining solids in the soup. A method for producing soup comprising the steps of:

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