Method of manufacturing soup seasonings

Abstract

The present invention aims to provide a method for producing a soup seasoning used in soups that excels in the mellow richness, or so-called "simmered flavor," that comes from simmering the soup for a long time, while suppressing the generation of bitterness and other off-flavors. [Solution] A method for producing a soup seasoning comprising the following steps A and B, wherein the mass ratio (solids A / solids B) of the solids of the tomato extract used in step A (solids A) and the solids of the tomato extract blended in step B (solids B) is 0.1 to 7.5. Step A: A step of heating a composition containing animal extract and / or yeast extract and tomato extract under pressure. Step B: The composition obtained in Step A is mixed with tomato extract and grated raw onion, and then heated under atmospheric pressure.

Description

Technical Field

[0001] The present invention relates to a method for producing a soup seasoning.

Background Art

[0002] Conventionally, in restaurants and the like, in the production of soup, in order to sufficiently extract the umami of soup ingredients such as vegetables and livestock meat, these soup ingredients are adjusted in heat while removing ash and the like, and a process of carefully boiling them for a long time is taken. By such a method, it is possible to produce a soup that is excellent in the rich kokumi that is generated by slowly boiling with the complex flavors derived from the soup ingredients, and has few off-flavors. In particular, consommé soup obtained by carefully extracting bouillon from soup ingredients is generally produced by such a method.

[0003] On the other hand, in the production of industrially mass-produced soup, for the purpose of shortening the production time and simplifying the production process, extracts such as animal extracts and yeast extracts are used as umami components, and cooking is performed with strong heat in a relatively short time. This is common. However, such a production method has problems such as the generation of off-flavors such as bitterness derived from the heating of the extracts, and a lack of the rich kokumi that is generated by slowly boiling, that is, a lack of the so-called simmering feeling. Therefore, there is a need for a technique related to a soup that is excellent in the simmering feeling generated by slowly boiling the soup and suppresses the generation of off-flavors such as bitterness, or a method for producing a soup seasoning used for the soup.

[0004] As a technique related to a method for producing a soup or a soup seasoning, for example, an instant consommé soup seasoning (Patent Document 1) characterized by containing ground raw onion and an animal extract and / or a yeast extract solution is disclosed.

[0005] However, in the above technique, the effect related to imparting a simmering feeling is not necessarily sufficient. In addition, the effect of suppressing the generation of off-flavors such as bitterness is not disclosed.

Prior Art Documents

[0006] [Patent Document 1] Japanese Patent Publication No. 2006-87368 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The present invention aims to provide a method for producing a soup seasoning used in soups that excels in the mellow richness, or so-called "simmered flavor," that comes from simmering the soup for a long time, while suppressing the generation of bitterness and other off-flavors. [Means for solving the problem]

[0008] The inventors of the present invention conducted thorough research on the aforementioned problems and found that the problems can be solved by heating a composition containing animal extract and / or yeast extract and a predetermined amount of tomato extract under pressure, and then further adding a predetermined amount of tomato extract and grated raw onion and heating under normal pressure. Based on this finding, the present invention was conceived.

[0009] In other words, the present invention consists of the following configuration. A method for producing a soup seasoning comprising the following steps A and B, wherein the mass ratio (solids A / solids B) of the solids of the tomato extract used in step A (solids A) and the solids of the tomato extract blended in step B (solids B) is 0.1 to 7.5. Step A: A step of heating a composition containing animal extract and / or yeast extract and tomato extract under pressure. Step B: The composition obtained in Step A is mixed with tomato extract and grated raw onion, and then heated under atmospheric pressure. [Effects of the Invention]

[0010] The present invention provides a method for producing soup seasonings that have excellent mellow richness, or a sense of deep simmering, resulting from simmering the soup for a long time, while suppressing the generation of bitterness and other off-flavors. [Modes for carrying out the invention]

[0011] The present invention provides a method for producing soup seasoning, comprising the steps of: heating a composition containing animal extract and / or yeast extract and tomato extract under pressure (Step A); and adding tomato extract and grated raw onion to the composition obtained in Step A and heating under normal pressure (Step B).

[0012] The animal extract used in step A refers to an extract derived from animal raw materials such as livestock like chickens, ducks, cattle, pigs, and sheep, or seafood like bonito, scallops, squid, and crabs, and can be extracted from animal raw materials by methods known to the present invention. There are no particular restrictions on the parts used when extracting the animal extract; any parts such as meat and bones can be used in any combination. There are no particular restrictions on the form of the animal extract; it may be liquid, paste, or powder (solid). In addition to extracts derived from animal raw materials, the animal extract may also contain any other components such as salt, sodium glutamate, sugars, starch, and dextrin, as long as they do not hinder the effects of the present invention. There are no particular restrictions on the animal extract; examples include livestock extracts such as chicken extract, beef extract, and pork extract; seafood extracts such as bonito extract, scallop extract, squid extract, and crab extract; and protein hydrolysates obtained by decomposing proteins derived from livestock, seafood, etc., with acid, enzymes, etc. The animal extract used in this invention may be obtained by extracting only one animal raw material, or by combining any two or more animal raw materials.

[0013] The yeast extract used in step A refers to an extract derived from yeast, which can be extracted from yeast by a method known to the present invention. The yeast extract is not particularly limited in form and may be liquid, paste, or powder (solid). The yeast extract may also contain any other components besides yeast-derived extracts, such as seasonings like sodium chloride and monosodium glutamate, sugars, starch, and dextrin, as long as they do not hinder the effects of the present invention. While there are no particular limitations on the yeast extract, examples include extracts derived from brewer's yeast, baker's yeast, Torula yeast, and protein hydrolysates obtained by decomposing yeast-derived proteins with acid, enzymes, etc. The yeast extract used in the present invention may be extracted from only one type of yeast, or from a combination of any two or more types.

[0014] The tomato extract used in step A and the tomato extract blended in step B are not particularly limited as long as they are tomato processed products obtained by processing tomato fruits such as crushing, juicing, straining, separation, and filtration. Examples include tomato juice, tomato puree, tomato paste, and concentrated tomato juice obtained by concentrating tomato juice through heat treatment, etc. In the present invention, concentrated tomato juice is preferably used. The tomato extract is preferably composed only of components derived from tomato fruits, but it may also contain any other components such as salt, seasonings such as monosodium glutamate, sugars, starch, and dextrin, as long as it does not hinder the effects of the present invention. The solid content of the tomato extract is not particularly limited, but for example, 10 to 85% by mass is preferred, 20 to 80% by mass is more preferred, 30 to 75% by mass is even more preferred, and 40 to 70% by mass is most preferred.

[0015] As a tomato extract, concentrated tomato juice (product name; solid content approximately 60% by mass; manufactured by LycoRed) is commercially available and can be used in this invention.

[0016] In this invention, the solid content of animal extracts, yeast extracts, and tomato extracts refers to the solid content after removing moisture from the extracts and drying them at 105°C according to the loss-of-weight drying method at atmospheric pressure.

[0017] The composition used in step A, which contains animal extract and / or yeast extract and tomato extract (hereinafter simply referred to as "the composition"), may also contain the soup ingredients described later, as long as they do not hinder the effects of the present invention, provided that they contain animal extract and / or yeast extract and tomato extract. The composition may contain either animal extract or yeast extract, but it is preferable that it contains both animal extract and yeast extract.

[0018] When the composition contains animal extract and yeast extract, there are no particular restrictions on the mass ratio of the solid content of the animal extract to the solid content of the yeast extract (solid content of animal extract / solid content of yeast extract) contained in the composition, but for example, 0.1 to 10 is preferred, 0.2 to 5 is more preferred, and 0.3 to 3 is even more preferred. There are no particular restrictions on the solid content of the tomato extract contained in the composition, but for example, 0.1 to 30% by mass is preferred, 0.5 to 25% by mass is more preferred, and 1 to 20% by mass is even more preferred.

[0019] The mass ratio of the total solid content of the animal extracts and yeast extracts to the solid content of the tomato extract (total solid content of animal extracts and yeast extracts / solid content of tomato extract) in the composition is not particularly limited, but for example, 0.5 to 30 is preferred, 1 to 20 is more preferred, and 1.5 to 10 is even more preferred. The method of preparing the composition is not particularly limited, and known methods such as mixing animal extracts and / or yeast extracts, tomato extracts, and optionally any soup ingredients can be used.

[0020] In Project A, the composition is heated under pressure. Here, "under pressure" means a pressure state higher than atmospheric pressure. There is no particular limitation on the method of heating the composition under pressure. For example, the composition placed in a pressure-resistant container such as a pressure-resistant sealed heating kettle, a pressure-resistant sealed heating kettle with a stirrer, etc. is heated, for example, preferably under a pressure of 0.1 to 0.3 MPa, and the product temperature of the composition is preferably above 100°C and below 140°C, more preferably 105 to 125°C. The heating time is not particularly limited. For example, 0.5 to 120 minutes is preferable, and 1 to 60 minutes is more preferable. When heating the composition under pressure, the composition may be stirred and mixed.

[0021] The ground fresh onion used in Project B has no particular limitation on the shape of its particles, and includes all shapes such as circular, elliptical, square, fibrous, irregular, etc. When the length of the longest part of the particle is taken as the particle diameter, the particle diameter of the ground fresh onion is not particularly limited. However, considering the influence on the texture of the soup, etc., for example, the upper limit value is preferably 5 mm or less, more preferably 3 mm or less, and the lower limit value is preferably 0.1 mm or more. The measurement of the particles of the ground fresh onion can be carried out using, for example, a stereomicroscope, a mesh method, etc. The solid content contained in the ground fresh onion is not particularly limited. For example, 3 to 25% by mass is preferable, 5 to 20% by mass is more preferable, and 5 to 15% by mass is even more preferable. There is no particular limitation on the method of grinding the fresh onion. For example, the fresh onion can be ground using instruments such as a grater, a chopper, a mixer, a cutter mill, a crusher, etc.

[0022] As the ground fresh onion, Onion Mince 60 (trade name; solid content about 10% by mass; manufactured by Awaji Agricultural Products Co., Ltd.) etc. are commercially available, and these can be used in the present invention.

[0023] In the present invention, the solid content of the ground fresh onion refers to the solid content after removing moisture by drying according to the normal pressure drying loss method at 105°C.

[0024] In Step B, tomato extract and grated fresh onion are added to the composition obtained in Step A, and the mixture is heated under normal pressure. The blending amount of tomato extract in Step B is such that the mass ratio of the solid content of the tomato extract used in Step A (solid content A) to the solid content of the tomato extract blended in Step B (solid content B) (solid content A / solid content B) is in the range of 0.1 to 7.5, preferably 0.2 to 6, more preferably 0.3 to 5.

[0025] The blending amount of grated fresh onion in Step B is such that the mass ratio of the total solid content of the animal extract and yeast extract contained in the composition obtained in Step A to the solid content of the grated fresh onion (total solid content of animal extract and yeast extract / solid content of grated fresh onion) is preferably in the range of 0.1 to 20, more preferably 0.5 to 15, even more preferably 1 to 10.

[0026] In Step B, in addition to tomato extract and grated fresh onion, soup ingredients described later may be blended as long as the effects of the present invention are not inhibited. Here, "under normal pressure" means a pressure state without applying pressure or reducing pressure. As the heating temperature under normal pressure, the product temperature of the composition obtained in Step A, the composition containing tomato extract and grated fresh onion is preferably, for example, 60 to 95°C, more preferably 65 to 85°C, even more preferably 70 to 80°C. The heating time under normal pressure is preferably, for example, 0.5 to 60 minutes, more preferably 5 to 40 minutes, even more preferably 10 to 30 minutes. In Step B, heating may be carried out while stirring and mixing.

[0027] The method for producing the soup seasoning of the present invention may further include steps other than steps A and B that are commonly used in the production of seasonings, as long as they do not impede the effects of the present invention. Examples of such steps include a step of cooling the temperature of the composition obtained in step A to room temperature (15-30°C) before step B, a step of drying the composition obtained in step B, and a step of grinding. The drying step may include, for example, a step of drying the moisture content of the composition obtained in step B to preferably 10% by mass or less, more preferably 5% by mass or less, by freeze-drying, drum drying, spray-drying, vacuum drying, etc. The grinding step may include, for example, a step of grinding the dried product obtained in the drying step using a known grinder such as a pin mill.

[0028] The soup seasoning obtained by the method for producing the soup seasoning of the present invention is not particularly limited in form, as long as it is a seasoning that can be used in soup, and may be liquid, paste, or powder (solid). When the soup seasoning obtained by the method for producing the soup seasoning of the present invention is in powder (solid) form, the water content contained in the soup seasoning is preferably 10% by mass or less, and more preferably 5% by mass or less.

[0029] The mass ratio of the total solid content of animal extracts and yeast extracts to the solid content of tomato extract (total solid content of animal extracts and yeast extracts / solid content of tomato extract) in the soup seasoning obtained by the method for producing the soup seasoning of the present invention is not particularly limited, but for example, 0.1 to 20 is preferred, 0.3 to 15 is more preferred, and 0.5 to 10 is even more preferred.

[0030] The mass ratio of the total solid content of animal extracts and yeast extracts to the solid content of grated raw onion in the soup seasoning obtained by the method for producing the soup seasoning of the present invention (total solid content of animal extracts and yeast extracts / solid content of grated raw onion) is not particularly limited as described above, but for example, 0.1 to 20 is preferred, 0.5 to 15 is more preferred, and 1 to 10 is even more preferred.

[0031] The mass ratio of the solid content of tomato extract to the solid content of grated raw onion (solid content of tomato extract / solid content of grated raw onion) in the soup seasoning obtained by the method for producing the soup seasoning of the present invention is not particularly limited, but for example, 0.1 to 20 is preferred, 0.5 to 15 is more preferred, and 1 to 10 is even more preferred.

[0032] The soup seasoning obtained by the method for producing the soup seasoning of the present invention may contain any soup ingredients, as long as they do not hinder the effects of the present invention. Examples of such soup ingredients include seasonings such as salt, monosodium glutamate, soy sauce, vinegar, sake, miso, and protein hydrolysates; sugars such as sucrose, refined sugar, granulated sugar, and brown sugar; oils and fats such as rapeseed oil, soybean oil, sesame oil, olive oil, beef tallow, pork tallow, and chicken tallow; dairy products such as milk, fresh cream, whole milk powder, skim milk powder, butter, and cheese; grain flours such as wheat flour and rice flour; starches such as potato starch, sweet potato starch, and corn starch; ingredients such as eggs, vegetables, mushrooms, seaweed, meat, and seafood; spices, modified starch, emulsifiers, thickeners, acidulants, sweeteners, colorants, flavorings, and water, which are ingredients that can be commonly used in soups.

[0033] The soup seasoning obtained by the method for producing soup seasoning of the present invention can be added to soup during the soup manufacturing process for flavoring purposes, or it can be used as a so-called instant soup seasoning, for example, by diluting the soup seasoning with hot water preferably 10 to 100 times, more preferably 20 to 50 times, to prepare soup. Examples of instant soup seasonings include instant consommé soup seasoning.

[0034] The soups that can use the soup seasoning obtained by the method for producing the soup seasoning of the present invention are not particularly limited, but examples include consommé soup, minestrone, pot-au-feu, tomato soup, potage, stew, bisque, borscht, clam chowder, hot and sour soup, tom yum goong, vichyssoise, Chinese soup, ramen soup, pork bone soup, beef bone soup, seafood soup, etc. These soups may also be prepared from instant soup seasonings.

[0035] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0036] [Preparation of soup seasoning (instant consommé soup seasoning)] (1) Raw materials 1) Animal extract (chicken extract) (Product name: Chicken Stock 50-10-N; Solid content approximately 60% by mass; Sold by MP Gokyo Food & Chemical Co., Ltd.) 2) Yeast extract A (Product name: Meest N; Solid content approximately 65% ​​by mass; Manufactured by Asahi Group Foods Co., Ltd.) 3) Yeast extract B (Product name: ExlprimeP65-15; Solid content approximately 35% by mass; Manufactured by Asahi Group Foods Co., Ltd.) 4) Tomato extract (Product name: Concentrated Tomato Juice; Solid content approximately 60% by mass; Manufactured by LycoRed) 5) Grated raw onion (Product name: Onion Mince 60; solid content approximately 10% by mass; manufactured by Awaji Agricultural Products Co., Ltd.) 6) Table salt (Product name: Naikai Table Salt; manufactured by Naikai Salt Industry Co., Ltd.) 7) Dextrin (Product name: Sandec #30; manufactured by Sanwa Starch Industry Co., Ltd.) 8) Processed starch (product name: Stabilose T-10; manufactured by Matsutani Chemical Industry Co., Ltd.) 9) Emulsifier (Product name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.) 10)Water

[0037] (2) Manufacturing method 1) Example 1 In a pressure-resistant container, 100g of animal extract, 156g of tomato extract, 150g of yeast extract A, 60g of yeast extract B, 10.5g of salt, and 436g of water were added according to the mixing ratio (mass%) described in [Step A] of Table 1. After mixing, the mixture was heated and mixed under pressure (0.2MPa) at 115°C for 60 minutes. Next, the pressure-resistant container was returned to normal pressure, and the product temperature was cooled to room temperature. Then, 39g of tomato extract, 290g of grated raw onion, 430g of dextrin, 350g of modified starch, 0.7g of emulsifier, and 115g of water were added according to the mixing ratio (mass%) described in [Step B] of Table 1. The mixture was heated and mixed at 80°C for 10 minutes. Next, the mixture was dried using a vacuum drum dryer (manufactured by Katsuragi Kogyo Co., Ltd.). After crushing the resulting dried product, it was sieved to obtain powdered soup seasoning 1 with a moisture content of 4% by mass.

[0038] 2) Example 2 Powdered soup seasoning 2 with a moisture content of 4% by mass was obtained by the same method as in Example 1, except that the amount of tomato extract in [Step A] was changed to 136.5g and the amount of tomato extract in [Step B] was changed to 58.5g.

[0039] 3) Example 3 Powdered soup seasoning 3 with a moisture content of 4% by mass was obtained in the same manner as in Example 1, except that the amount of tomato extract in [Step A] was changed to 58.5g and the amount of tomato extract in [Step B] was changed to 136.5g.

[0040] 4) Comparative Example 1 Powdered soup seasoning 4 with a moisture content of 4% by mass was obtained by the same method as in Example 1, except that the amount of tomato extract in [Step A] was changed to 195g and [Step B] was changed to omit the tomato extract.

[0041] 5) Comparative Example 2 Powdered soup seasoning 5 with a moisture content of 4% by mass was obtained by the same method as in Example 1, except that the amount of tomato extract in [Step A] was changed to 185.2g and the amount of tomato extract in [Step B] was changed to 9.8g.

[0042] 6) Comparative Example 3 Powdered soup seasoning 6 with a moisture content of 4% by mass was obtained in the same manner as in Example 1, except that the tomato extract in [Step A] was changed to 175.5g and the tomato extract in [Step B] was changed to 19.5g.

[0043] 7) Comparative Example 4 Powdered soup seasoning 7 with a moisture content of 4% by mass was obtained by the same method as in Example 1, except that the amount of tomato extract in [Step A] was changed to 9.8g and the amount of tomato extract in [Step B] was changed to 185.2g.

[0044] 8) Comparative Example 5 Except for changing [Step A] to omitting the tomato extract and changing the amount of tomato extract in [Step B] to 195g, a powdered soup seasoning 8 with a moisture content of 4% by mass was obtained using the same method as in Example 1.

[0045] 9) Comparative Example 6 In a pressure-resistant container, 100g of animal extract, 156g of tomato extract, 150g of yeast extract A, 60g of yeast extract B, 10.5g of salt, and 436g of water were added according to the mixing ratio (mass%) described in [Step A] of Table 1. After mixing, the mixture was heated and mixed under pressure (0.2 MPa) at 115°C for 60 minutes. Next, the pressure-resistant container was returned to normal pressure, and the product temperature was cooled to room temperature. Then, according to the mixing ratio (mass%) described in [Step B] of Table 1, 39g of tomato extract, 430g of dextrin, 350g of modified starch, 0.7g of emulsifier, and 115g of water were added and heated and mixed at 80°C for 10 minutes. Next, after the product temperature was cooled to room temperature, 290g of grated raw onion was added and mixed. Finally, the mixture was dried using a vacuum drum dryer (manufactured by Katsuragi Kogyo Co., Ltd.) to obtain a powdered soup seasoning 9 with a moisture content of 4% by mass.

[0046] Table 1 shows the proportion (mass %) of each ingredient in the soup seasoning before drying, as well as the mass ratio (solids A / solids B) of the solids of the tomato extract used in process A (solids A) and the solids of the tomato extract added in process B (solids B).

[0047] [Table 1]

[0048] [Evaluation of soup seasoning (instant consommé soup seasoning)] For each of the soup seasonings 1-9, 2g of the seasoning was added to 100g of hot water and mixed to obtain soups (consommé soups) 1-9. For each of the obtained soups 1-9, 10 expert panelists conducted a sensory evaluation of "stewed texture" and "unpleasant flavors such as bitterness" according to the evaluation criteria described in Table 2. The average score was calculated as the evaluation result and rounded to the nearest whole number, as shown in Table 3. In addition, soups that scored 3 or higher for both "stewed texture" and "unpleasant flavors such as bitterness" were considered to satisfy the effects of the present invention.

[0049] [Table 2]

[0050] [Table 3]

[0051] As shown in Table 3, soups 1 to 3 made using soup seasonings 1 to 3 obtained by the manufacturing methods of Examples 1 to 3, in which the mass ratio (solids A / solids B) of the solids of the tomato extract used in step A (solids A) to the solids of the tomato extract blended in step B (solids B) was 0.1 to 7.5, all exhibited excellent simmered flavor and suppressed bitterness and other off-flavors. On the other hand, soups 5-7 using soup seasonings 5-7 obtained by the manufacturing methods of Comparative Examples 2-4, which are outside the range of the aforementioned mass ratio, and soups 4-8 using soup seasonings 4-8 obtained by the manufacturing methods of Comparative Examples 1 and 5, which do not use tomato extract in either step A or step B, were found to lack a sense of simmering or to have bitterness and other off-flavors that were not suppressed. Furthermore, soup 9 using soup seasoning 9 obtained by the manufacturing method of Comparative Example 6, in which grated raw onion was not added in step B but added after cooling, had a sense of simmering, but was found to have a considerably strong bitterness and other off-flavors.

Claims

1. A method for producing a soup seasoning, comprising the following steps A and B, wherein the mass ratio (solids A / solids B) of the solids of the tomato extract used in step A (solids A) to the solids of the tomato extract blended in step B (solids B) is 0.1 to 7.

5. Step A: A step of heating a composition containing animal extract and / or yeast extract and tomato extract under pressure. Step B: The composition obtained in Step A is mixed with tomato extract and grated raw onion, and then heated under atmospheric pressure.

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