Method for producing thick soup base

Abstract

To provide a method for producing a thick soup base capable of easily cooking a soup excellent in production suitability and having sufficient thickness at the time of cooking even if the thick soup base is obtained by packaging a seasoning liquid containing oil and fat, starch and a seasoning composition.SOLUTION: A method for producing a thick soup base is characterized by comprising: a heating and cooling step of heating a seasoning liquid containing a seasoning composition and starch and then cooling them; a β-starch mixing step of adding a β-starch and a hot-water-soluble thickener to the heated and cooled seasoning liquid to prepare a β-starch mixed seasoning liquid; and an oil liquid mixing step of filling and packaging the β-starch mixed seasoning liquid and an oil liquid in a package.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a thick soup base containing a seasoning liquid containing fats and oils, starch, and a seasoning composition in a single package. [Background technology]

[0002] Foods eaten with viscous soups, such as thickened rice, thickened ramen, and curry udon, are widely available. These foods are made by adding potato starch or kudzu starch dissolved in water to the soup and cooking it, which gelatinizes the starch and gives it viscosity.

[0003] Such foods are also sold as processed foods that can be eaten after simple preparation, and many technologies have been disclosed for this purpose. For example, Patent Document 1 discloses a highly viscous seasoning composition for thick sauces that has an oil layer on the surface and is prepared by mixing and kneading a water-soluble seasoning liquid and the like while heating at a temperature of 100°C or less, in order to obtain a highly viscous seasoning composition that has excellent manufacturing characteristics and can be used after dilution. Patent Document 2 discloses that by specifying the composition, Brix, and heat sterilization conditions of the seasoning liquid, a concentrated seasoning liquid for thick sauces that is easy to discharge from a container and has excellent dilution properties can be obtained. Patent Document 3 discloses a technique of packaging a thickening soup base in two or more separate packets, with packet A containing oils and starch for thickening, and packet B for adding a seasoning composition. Patent Document 4 describes a method of adding non-gelatinized starch to a heated seasoning liquid. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-274894 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-236531 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-233207 [Patent Document 4] Japanese Patent Application Laid-Open No. 2004-65179 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a method for producing a thick soup base in which fats and oils, starch and a seasoning composition are packaged together, and in which starch as a thickening component dissolves cleanly without settling or forming lumps during cooking, and which allows for easy cooking of a soup having a genuine taste and sufficient thickness. [Means for solving the problem]

[0006] The inventors of the present invention had previously implemented the technology described in Patent Document 3, but had problems such as complicated cooking and high costs for packaging and filling, so they considered packaging in a single packet. As a result of extensive investigation, they discovered a method for producing a thick soup base that is excellent in manufacturability and has sufficient thickness when eaten, even when the thick soup base is a single packet of seasoning liquid containing fats and oils, starch, and a seasoning composition, and thus arrived at the present invention.

[0007] In order to solve the above problems, the method for producing a thick soup base according to the present invention is characterized by comprising: a heating and cooling step of heating a seasoning liquid containing a seasoning composition and starch and then cooling the heated and cooled seasoning liquid; a beta-starch mixing step of adding beta-starch and a hot water-soluble thickener to the heated and cooled seasoning liquid to produce a beta-starch mixed seasoning liquid; and an oil liquid mixing step of filling the beta-starch mixed seasoning liquid and an oil liquid into a single packet and packaging the resulting product.

[0008] With this configuration, it is possible to easily prepare a soup that is excellent in filling suitability and has a sufficient thickness when eaten. [Effects of the Invention]

[0009] The present invention provides a method for producing a thick soup base that is less likely to cause stringiness during filling, allows starch and a thickener, which are thickening ingredients, to dissolve cleanly without forming lumps during cooking, and allows for easy cooking of a soup that has a genuine feel and sufficient thickness. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in detail below, but the present invention is not limited to the following description.

[0011] 1. Seasoning liquid The seasoning composition for the liquid seasoning of the present invention is not particularly limited as long as it adjusts the taste of the thick soup of the present invention. Examples include dashi stock, alcoholic beverages such as mirin, milk, puree, soy sauce, and vinegar, liquid seasonings such as salt, sugars, spices, herbs, extracts, umami seasonings, powdered or granular seasonings such as powdered soy sauce, flavorings, emulsifiers, coloring agents, pH adjusters, acidulants, preservatives, shelf life improvers, and antioxidants, and one or more of these can be selected. Water is added to these seasoning compositions as needed to prepare the liquid seasoning. In this case, the seasoning composition of the present invention does not contain starch for thickening the thick soup or a thickener for uniformly dispersing the starch. To prevent spoilage, it is preferable to adjust the water activity of the liquid seasoning to 0.8 or less and the pH to 6 or less.

[0012] 2. Starch Examples of starches used in the present invention include potato starch, tapioca starch, corn starch, waxy corn starch, sago starch, mung bean starch, wheat starch, and rice starch, as well as modified starches obtained by etherifying, esterifying, or oxidizing these starches. These starches can be used alone or in combination. The starch used in the present invention is preferably a starch with a gelatinization onset temperature of 70°C or less, and most preferably phosphate-crosslinked starch or hydroxypropylated phosphate-crosslinked starch. The present invention is characterized in that the starch added in the beta-starch mixing step described below is beta-starch. The amount of starch added is preferably 5 to 30% by weight of the thickened soup base, since too much starch results in poor fluidity and too little starch results in no thickening.

[0013] 3. Thickener The thickener used in the present invention is preferably one that exhibits a viscosity that allows the starch added to the liquid seasoning to be uniformly dispersed and maintained in the liquid seasoning, and that makes it difficult for the starch to precipitate. Furthermore, from the viewpoint of manufacturability, it is preferable for the thickener to exhibit the minimum viscosity necessary for the production of the soup base, while exhibiting the viscosity intended by the manufacturer / seller during cooking for consumption. Specifically, a thickener that is soluble in hot water is preferred, and hot water-soluble tamarind seed gum is particularly preferred.

[0014] 4. Oil Examples of fats and oils for the oil liquid of the present invention include hydrogenated fats and oils such as lard, ghee, butter, and margarine, and edible fats and oils such as palm oil, cocoa butter, corn oil, rapeseed oil, sesame oil, olive oil, and soybean oil, and one or more of these fats and oils can be selected and used. The oil liquid may also be a seasoning oil obtained by extracting flavor from ingredients using these fats and oils, or may be a fat and oil containing an oil-soluble flavoring agent. The amount of oil liquid added is preferably 1 to 40% by weight based on the weight of the thick soup base.

[0015] 5.Other In the present invention, although not necessarily required, it is preferable to add ethanol to ensure shelf life against microbial spoilage since the starch and thickener to be added are not heat-sterilized. The amount added is preferably 1 to 10% by weight of the beta-starch-mixed seasoning liquid described below. Ethanol is preferably added between the start of the heating / cooling process described below and the end of the oil-liquid mixing process described below. Adding ethanol instead of cooling water can accelerate cooling of the seasoning liquid, and dispersing and adding the thickener in ethanol during the beta-starch mixing process can ensure uniform dissolution of the thickener without clumping. Furthermore, when a volatile acidulant such as acetic acid is added, it volatilizes upon heating, so if added, it is preferably added between the start of the heating / cooling process described below and the end of the oil-liquid mixing process, as with ethanol.

[0016] 6.Heating and cooling process The prepared seasoning liquid is mixed with starch. There are no particular limitations on the starch to be mixed, and pregelatinized starch, beta-starch, or a combination thereof can be used. After mixing, the mixture is heated and sterilized. There are no particular limitations on the heating method, and an example is a method in which the seasoning liquid and starch are placed in a tank and heated externally with steam or the like while being stirred. As an example of a heating guideline, sterilization may be performed by applying an amount of heat equivalent to heating at 65°C for 30 minutes or more. Next, the seasoning liquid heated in the heating step is cooled. The cooling method is not particularly limited, but the liquid may be cooled by natural cooling, cooling under running water, or the like. The cooling temperature should be such that the starch added in the starch mixing step described below does not gelatinize and develop viscosity, and is 50°C or lower, preferably 40°C or lower. At this time, ethanol may be added to lower the temperature of the seasoning liquid.

[0017] 7. Beta starch mixing process The beta-starch and a hot water-soluble thickener are added to the mixture obtained in the heating and cooling process, and the seasoning liquid is stirred to produce a beta-starch mixed seasoning liquid in which the beta-starch is uniformly dispersed. In the past, if a thickener for dispersing starch was first added to the seasoning liquid, the starch would not disperse well in the seasoning liquid, resulting in the formation of lumps, and when the resulting thick soup base was used for cooking, many thick, swollen lumps of starch would form. However, in the present invention, the use of a hot water-soluble thickener can prevent such problems from occurring.

[0018] 8.Oil liquid mixing process The beta-starch mixed seasoning liquid obtained in the beta-starch mixing step is filled into a single package together with an oil liquid, which is then sealed to produce a thickened soup base. When a thickened soup base is produced by packaging together packet A of an oil-starch mixture containing oil and starch for thickening, as described in Patent Document 3, and packet B of a seasoning composition (seasoning liquid) for imparting a seasoning composition, the starch absorbs water from the seasoning composition (seasoning liquid), swells, and forms a thick, paste-like precipitate, which results in poor thickness and prone to clumping during cooking. In contrast, the present invention prevents starch clumping and precipitation within the thickened soup base. Furthermore, the inclusion of an oil liquid allows for the addition of oil-soluble flavorings, seasoning oils, and the like, making it possible to produce a flavorful, authentic thickened soup base.

[0019] The present embodiment will be described in more detail below with reference to examples. [Example]

[0020] (Test Example 1) A tank was charged with 30 kg of water and a seasoning composition consisting of 18 kg of sugar, 6 kg of salt, 6 kg of monosodium glutamate, 1 kg of nucleotides, 0.5 kg of succinic acid, 2.5 kg of powdered soy sauce, 2 kg of powdered soy sauce, 2 kg of chicken bone powder, 1.5 kg of chicken powder, 1 kg of black pepper, and 0.5 kg of caramel color, and the mixture was stirred to prepare a seasoning liquid. Next, 2.7 wt% of hydroxypropylated phosphate cross-linked starch was added and mixed with stirring. The mixture was heated to a temperature of 85°C while stirring, maintained at 85°C for 20 minutes, and then cooled to below 50°C (heating and cooling step).

[0021] To the cooled seasoning liquid, 4 kg of ethanol and 0.2 kg of acetic acid were added, stirred, and cooled until the product temperature reached 40°C or below to prepare a mixed seasoning liquid.

[0022] Cornstarch (beta-starch) was added to the prepared mixed seasoning liquid in an amount of 8 wt% based on the total weight, and hot water-soluble tamarind seed gum was added in an amount of 1.5 wt% based on the total weight, and then the mixture was stirred and mixed to prepare a beta-starch mixed liquid (beta-starch mixing step). Next, 20 kg of lard, 15 kg of bean sprout oil, 4 kg of stewed vegetable oil, 1 kg of sesame oil, and 0.05 kg of flavoring (oyster sauce flavor) were mixed to prepare an oil liquid.

[0023] 20 g of the prepared beta-starch mixture and 8 g of oil liquid were filled into one aluminum pouch and sealed to prepare a base sample for one serving of thickened soup (oil liquid mixing step).

[0024] (Test Example 2) A seasoning composition consisting of 30 kg of water, 18 kg of sugar, 6 kg of salt, 6 kg of monosodium glutamate, 1 kg of nucleic acid, 0.5 kg of succinic acid, 2.5 kg of powdered soy sauce, 2.5 kg of powdered soy sauce, 2 kg of chicken bone powder, 1.5 kg of chicken powder, 1 kg of black pepper, and 0.5 kg of caramel color was placed in a tank and stirred to prepare a seasoning liquid. The liquid was heated with stirring until the liquid temperature reached 85°C, maintained at 85°C for 20 minutes, and then cooled to 50°C or below. To the cooled seasoning liquid, 4 kg of ethanol and 0.2 kg of acetic acid were added, and the mixture was stirred and cooled until the product temperature reached 40°C or below. The procedure was the same as in Test Example 1, except that 2.7 wt % of hydroxypropylated phosphate cross-linked starch was added to the prepared seasoning liquid, stirred and mixed, and then 8 wt % of corn starch and 1.5 wt % of warm water-soluble tamarind seed gum were added, and the mixture was stirred and mixed to prepare a beta-starch mixture.

[0025] (Test Example 3) The same as Test Example 1 except that the hot water-soluble tamarind seed gum was not added.

[0026] (Test Example 4) The same as Test Example 1 except that xanthan gum was added instead of hot water-soluble tamarind seed gum.

[0027] (Test Example 5) The procedure was the same as Test Example 1, except that guar gum was added instead of the warm water-soluble tamarind seed gum.

[0028] (Test Example 6) The procedure was the same as Test Example 1, except that acetylated dipic acid cross-linked starch, which is a pregelatinized starch, was used instead of corn starch.

[0029] (Test Example 7) The same as Test Example 1 was used except that cornstarch was not added and twice the amount of hot water-soluble tamarind seed gum was added.

[0030] (Test Example 8) The procedure was the same as Test Example 1, except that the hot water-soluble tamarind seed gum was added before heating in the heating and cooling step, rather than in the beta-starch mixing step.

[0031] Each sample was judged based on the following criteria.

[0032] <Dispersion suitability> Regarding the dispersion suitability, it was confirmed whether the added beta-starch precipitated or formed lumps during the beta-starch mixing step. ◎: The starch does not settle or form lumps, and is dispersed almost uniformly in the solution. Good: The starch does not settle or form lumps, but it takes time to disperse almost uniformly in the solution. ×: The starch settles or forms lumps, and is not dispersed in the solution.

[0033] <Filling suitability> Regarding the filling suitability, the ease of filling the beta-starch mixture into a pouch was confirmed. ◎: Moderate viscosity, no stringing or dripping, easy to fill. Good: There is slight stringiness or dripping, but it does not affect filling. Or the viscosity is a little high, but it does not affect filling. ×: Stringiness and dripping occurred, making filling difficult. Or, viscosity was high, making filling difficult.

[0034] <Difficulty in settling> Regarding the resistance to precipitation, it was confirmed whether the beta-starch contained in the beta-starch mixture solution precipitated over time. Here, the beta-starch mixture solution of each test example was placed in a beaker, left to stand overnight (8 hours or more), and it was confirmed whether precipitation occurred on the bottom. ◎: No precipitation. ◯: A slight amount of sediment is observed, but it does not affect the quality. ×: Precipitation was observed and the product could not be used.

[0035] <Thickness> We checked whether the intended thickness was achieved during cooking (dissolving in hot water). Specifically, 250 mL of hot water at 95°C or higher was poured over each test sample (28 g) sealed in an aluminum pouch and stirred thoroughly. The degree of thickness achieved after stirring was checked. ◎: The intended viscosity is achieved as part of the product design. 〇: The intended viscosity was not achieved, but it is within the acceptable range for the product. ×: The intended viscosity was not achieved.

[0036] <Solubility in hot water> The ease of dissolving when poured into hot water was confirmed. Specifically, 250 mL of hot water at 95°C or higher was poured into each test example (28 g) sealed in an aluminum pouch, and the solubility was confirmed by stirring. ◎: Simply stir with chopsticks and it will dissolve evenly. 〇: It takes time, but just by stirring with chopsticks, it dissolves evenly and without any lumps. ×: No matter how much you stir with chopsticks, some of the liquid remains undissolved.

[0037] The evaluation results for each sample are shown in Table 1.

[0038] [Table 1]

[0039] Test Example 1 is a test example according to the present invention. As is clear from Table 1, favorable evaluations were obtained in all items.

[0040] In Test Example 2, the starch that was added during the heating and cooling process was added all at once during the beta-starch mixing process. As can be seen from Table 1, there were no problems with dispersion suitability, development of thickening, or solubility, but the results showed poor evaluations for filling suitability and resistance to precipitation. This is because starch tends to settle, making it difficult to fill the mixture while maintaining a uniform liquid consistency.

[0041] Test Example 3 is a test example in which hot water-soluble tamarind seed gum was not added. As can be seen from Table 1, good results were obtained in all aspects except for the development of thickening. The reason why the beta-starch did not precipitate here is because the viscosity was created by the starch added during the heating and cooling process. On the other hand, the starch contained in the soup base alone was not sufficient to achieve the desired thickening, and the result was far from the intended thickness.

[0042] Test Examples 4 and 5 are test examples in which cold-water-soluble xanthan gum or cold-water-soluble guar gum was added instead of hot-water-soluble tamarind seed gum. As can be seen from Table 1, the results of Test Examples 4 and 5 were evaluated similarly. Specifically, because Test Examples 4 and 5 used a cold-water-soluble thickener, viscosity was generated from the moment the thickener was added to the seasoning liquid. Therefore, although the beta-starch contained in the soup base did not precipitate, it was difficult to uniformly disperse the beta-starch itself. Furthermore, because viscosity was generated by the addition of the thickener, stringiness occurred, and filling suitability was significantly poor.

[0043] Test Example 6 is a test example in which pregelatinized starch was added instead of beta-starch. Table 1 shows that the results were similar to those of Test Examples 4 and 5. In addition, viscosity increased when the pregelatinized starch was added, and the entire mixture became a hard jelly. This made it unsuitable for filling, and it was not possible to add the pregelatinized starch to the end. Furthermore, since no beta-starch was included, the resistance to sedimentation was not evaluated.

[0044] In Test Example 7, no beta-starch was added, but twice the amount of warm-water-soluble tamarind seed gum was added. As is clear from Table 1, favorable results were obtained in all aspects except for the development of thickening. However, the development of thickening was slower than in Test Example 1, in which beta-starch was added, and the intended thickening was not achieved. This is because tamarind seed gum has low thickening properties and therefore requires a large amount. Although the addition of double the amount of thickener makes it usable as a product, the thickener is more expensive than beta-starch, and therefore is less cost-effective.

[0045] Test Example 8 is a test example in which hot water-soluble tamarind seed gum was added before heating in the heating and cooling process. Heating caused the viscosity of the tamarind seed gum to develop, which reduced the fluidity of the seasoning liquid, making it difficult to fill the liquid into a pouch. Furthermore, because the fluidity of the seasoning liquid was reduced, it was also difficult to disperse the beta-starch in the seasoning liquid. Note that no precipitation was observed for the beta-starch that was barely dispersed. Note that, although the fluidity was poor, the liquid dissolved when hot water was poured, and a thickness within an acceptable range was achieved, although it was not the intended thickness.

[0046] As described above, the present invention can provide a thick soup base that is highly manufacturable and allows for the easy preparation of soup with sufficient thickness during cooking.

Claims

[Claim 1] a heating and cooling step of heating a seasoning liquid containing a seasoning composition and starch and then cooling the heated and cooled liquid; a beta-starch mixing step of adding beta-starch and a hot water-soluble thickener to the heated and cooled seasoning liquid to prepare a beta-starch mixed seasoning liquid; an oil liquid mixing step of filling the beta-starch mixed seasoning liquid and the oil liquid into one package and packaging it; A method for producing a thick soup base, comprising:

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