Concentrated liquid soup

Abstract

This invention relates to a concentrated liquid soup that is consumed after adding hot water or water, dissolving and mixing it, and aims to provide a concentrated liquid soup that has the rich flavor and umami of fats such as pork bones, chicken bones, and seafood, while also offering the light flavor of soy sauce and salt. [Solution] Contains edible oil and fat, indigestible glucan, and emulsifier, It is characterized by being a concentrated liquid soup.

Description

Technical Field

[0001] The present invention relates to a concentrated liquid soup that is eaten after adding hot water or water and dissolving and mixing it, and particularly relates to a concentrated liquid soup that can be used as a concentrated soup attached to frozen / chilled noodles or instant noodles. More specifically, it relates to a concentrated liquid soup containing edible oil and fat, indigestible glucan, and an emulsifier.

Background Art

[0002] Concentrated liquid soups are used in various processed food fields. Such concentrated liquid soups can be roughly classified into non-emulsified soups and soups that are forcibly emulsified using an emulsifier (hereinafter referred to as forced emulsification). For example, clear soup and soy sauce soup correspond to non-emulsified soups. On the other hand, pork bone soup and white soup correspond to forced emulsification soups.

[0003] On the other hand, regarding the pork bone soy sauce-based soup so-called "family ramen", a full-scale soup provided at individual stores has an aqueous part phase mainly composed of soy sauce or salt, an emulsified phase, and a flavor oil part phase mainly composed of flavor oil. And by having the three phases, it produces a sharp soy sauce flavor while having a rich and umami taste of fats such as pork bones, chicken bones, and seafood. Furthermore, it can be said that it is also characterized in that the emulsified phase contains oil and fat particles having various areas. From the oil and fat particles with a large area, the thickness and direct aroma of the oil and fat can be felt, while from the oil and fat particles with a small area, a mellow feeling can be felt, which is accompanied by a change in flavor over time and leads to a continuous eating property that makes one want to eat it many times. Similarly, regarding the salt-based soup, by having the three phases, it produces a light salt flavor while having the umami of the oil and fat.

[0004] Therefore, in order to achieve a thick soup with a high oil and fat content, it has been proposed to adjust the water content with respect to the oil and fat content (see Patent Document 1).

Prior Art Documents

[0005] [Patent Document 1] Japanese Patent Publication No. 2012-29655 [Overview of the project] [Problems that the invention aims to solve]

[0006] However, the soup described in Patent Document 1, although its fat content can be increased, has the drawback of having a processed food-like flavor because it uses a thickening agent to make it thicker.

[0007] On the other hand, when attempting to produce pork bone soy sauce-based soup or salt-based soup having the three phases (hereinafter referred to as "semi-emulsified soup" in this invention) by forcibly emulsifying it, there is a problem that although the richness of the oil can be felt, the saltiness becomes mellow and the flavor becomes uniform.

[0008] This invention has been made in view of the above problems, and aims to provide a concentrated liquid soup that has the rich flavor and umami of fats such as pork bones, chicken bones, and seafood, while also having the light flavor of soy sauce and salt. [Means for solving the problem]

[0009] Therefore, the present inventors diligently studied to solve the above problems and found that by including edible oils and fats, indigestible glucans, and emulsifiers in a concentrated liquid soup, it is possible to obtain a concentrated liquid soup that has the richness and umami of oils and fats while also having the light flavor of soy sauce and salt.

[0010] More specifically, we investigated a method for obtaining a diluted liquid soup having at least a water-containing partial phase, an emulsified phase, and a flavored oil partial phase, simply by adding hot water or water to a concentrated liquid soup, followed by dissolution and mixing. Furthermore, we discovered that by incorporating indigestible glucan into the water-containing portion of concentrated liquid soup, it is possible to add a larger amount of edible oil, thereby enhancing the rich, oily texture. Furthermore, we have newly discovered that by incorporating an emulsifier into the flavoring oil portion, when hot water is added to the concentrated liquid soup and then dissolved and mixed, some of the edible oils and fats contained in the water-containing portion and some of the emulsifier contained in the flavoring oil portion form oil droplets, generating an emulsion phase. Based on this finding, the inventors have completed the present invention.

[0011] In other words, according to one aspect of the present invention, a concentrated liquid soup is provided that contains edible oil and fat, indigestible glucan, and an emulsifier.

[0012] In an embodiment of the present invention, it is preferable that the HLB value of the emulsifier is 8 or more and 18 or less.

[0013] In an embodiment of the present invention, it is preferable that the emulsifier is at least one of soy lecithin, egg yolk lecithin, or glycerin fatty acid ester.

[0014] In an embodiment of the present invention, the concentrated liquid soup is a separated liquid soup having at least a water-containing portion and a flavored oil portion, wherein the water-containing portion preferably contains indigestible glucan and the flavored oil portion preferably contains an emulsifier.

[0015] In an embodiment of the present invention, it is preferable that the content of edible oils and fats in the water-containing portion of the concentrated liquid soup is 10% or more and 30% or less.

[0016] In an embodiment of the present invention, it is preferable that the content of indigestible glucan in the water-containing portion of the concentrated liquid soup is 0.4% or more and 8.0% or less.

[0017] In an embodiment of the present invention, it is preferable that the ratio of indigestible glucan to edible oil in the water-containing portion of the concentrated liquid soup is 10 to 20 parts of indigestible glucan per 100 parts of edible oil.

[0018] In an aspect of the present invention, the content of the emulsifier contained in the flavor oil portion of the concentrated liquid soup is preferably 0.01% or more and 0.5% or less.

[0019] In an aspect of the present invention, after pouring hot water or water into the concentrated liquid soup, a concentrated liquid soup is provided which, in the diluted liquid soup obtained by dissolving and mixing, consists of at least a water-containing partial phase, an emulsified phase, and a flavor oil partial phase.

Advantages of the Invention

[0020] According to the present invention, it is possible to provide a concentrated liquid soup that has the richness and umami of fats and oils such as pork bones, chicken, and seafood, which are characteristic of semi-emulsified soups, while also having a light flavor of soy sauce or salt.

Brief Description of the Drawings

[0021] [Figure 1] It is a photograph showing the phase state of the diluted liquid soup after pouring hot water into each of the three types of concentrated liquid soups, dissolving and mixing, and allowing to stand for 1 minute. In order from the left, they are a forced emulsified soup, the concentrated liquid soup of the present invention, and a non-emulsified soup. [Figure 2] It is a photograph showing the oil droplets contained in the emulsified phase of the diluted liquid soup after pouring hot water into each of the three types of concentrated liquid soups, dissolving and mixing, and allowing to stand for 1 minute. In order from the left, they are the concentrated liquid soup of the present invention, a forced emulsified soup, and a non-emulsified soup.

Embodiments for Carrying Out the Invention

[0022] Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass %” and “parts” means “parts by mass”.

[0023] <Concentrated Liquid Soup> The present invention provides a concentrated liquid soup containing edible oils and fats, indigestible glucans, and emulsifiers, which have the rich flavor and umami of oils such as pork bones, chicken bones, and seafood, while also offering a light flavor of soy sauce and salt.

[0024] The present invention provides a concentrated liquid soup that is a separate liquid soup having at least a water-containing portion and a flavored oil portion, wherein the water-containing portion contains indigestible glucan and the flavored oil portion contains an emulsifier.

[0025] In the present invention, a separated liquid soup refers to a soup having a water-containing portion mainly consisting of a seasoning liquid containing soy sauce and salt, and a flavored oil portion mainly consisting of flavored oil and other oil-soluble components, in which these components exist separately.

[0026] <Forms of provision for concentrated liquid soup> In addition, the concentrated liquid soup of the present invention may be provided in a form in which all ingredients, including the water-containing portion and the flavored oil portion, are sealed in a single soup pack, or the water-containing portion containing indigestible glucan and the flavored oil portion containing an emulsifier may be sealed in separate soup packs. However, from the viewpoint of convenience and manufacturing efficiency, it is preferable to seal all ingredients in a single soup pack. In the conventional technology, when the water-containing portion and the flavored oil portion containing an emulsifier are sealed in a single soup pack, there is a problem that they emulsify due to vibrations during transportation, resulting in an undesirable taste when consumed. However, with the concentrated liquid soup of the present invention, even if sealed in a single packet, an emulsified phase can be generated only after hot water or water is added at the time of consumption, and the mixture is dissolved and mixed.

[0027] <Diluted liquid soup> The concentrated liquid soup of the present invention can be dissolved and mixed after adding hot water or water to obtain a diluted liquid soup consisting of at least an aqueous partial phase, an emulsion phase, and a flavored oil partial phase.

[0028] <Water-containing part> In this invention, the water-containing portion refers to the portion mainly consisting of a seasoning liquid containing soy sauce and salt. For example, it contains soy sauce, salt, extracts obtained by extracting and concentrating meat and vegetables with hot water, thickeners such as starch, monosodium glutamate, sugar, salt, spices, inosine monophosphate (IMP), guanosine monophosphate (GMP), soy sauce, miso, vinegar, mirin, etc., and water. Here, the extracts are obtained by stir-frying or boiling the raw materials, mainly meat (livestock meat, fish meat, pork bones, chicken bones, beef bones), as well as vegetables, etc., to extract their components. The cooking method is not particularly limited. In this invention, the flavored oil portion is specified as a separate component, but edible oils and fats are also added to the water-containing portion.

[0029] <Hydrous partial phase> In the present invention, the aqueous partial phase refers to the aqueous phase mainly composed of the aqueous portion, which is generated by adding hot water or water to the concentrated liquid soup, followed by dissolution and mixing. Here, the raw materials and their proportions contained in the aqueous partial phase that constitutes the concentrated liquid soup and the aqueous partial phase that constitutes the diluted liquid soup do not necessarily have to be the same.

[0030] <Flavored oil part> In the present invention, the flavored oil portion refers to a flavored oil portion mainly consisting of flavored oils and other oil-soluble components.

[0031] <Flavor oil partial phase> In the present invention, the flavored oil partial phase refers to the oil phase mainly composed of the flavored oil portion, which is generated by adding hot water or water to a concentrated liquid soup, followed by dissolution and mixing. Here, the raw materials and their proportions contained in the flavored oil portion that constitutes the concentrated liquid soup and the flavored oil partial phase that constitutes the diluted liquid soup do not necessarily have to be the same.

[0032] <Ratio of water-containing portion to flavoring oil portion> In the present invention, the ratio of the water-containing portion to the flavored oil portion in the concentrated liquid soup is preferably 1 to 80 parts of the flavored oil portion per 100 parts of the water-containing portion.

[0033] <Emulsification phase> In the present invention, the emulsion phase refers to a state in which the oil phase is dispersed in the form of oil droplets in the aqueous phase (oil-in-water type (O / W type)), which is generated by adding hot water or water to a concentrated liquid soup, then dissolving and mixing it.

[0034] <Oil particles> In this invention, "oil particles" refer to oil particles in the emulsion phase that are primarily circular or oval in shape. Larger oil particles provide a sense of richness and direct aroma, while smaller oil particles provide a milder flavor. Stirring with chopsticks while eating changes the shape and area of ​​the oil particles, leading to a repeatable eating experience that makes you want to eat it again and again.

[0035] <Edible fats and oils> In this invention, edible oils and fats refer to any oils and fats that are commonly used for food. For example, animal fats such as lard, beef tallow, chicken fat, and milk fat, as well as vegetable oils such as sesame oil, olive oil, rice oil, soybean oil, rapeseed oil, cottonseed oil, and corn oil, are used. These can be used individually or in combination as needed.

[0036] <Flavored oil> In the present invention, "flavored oil" refers to an edible oil to which flavoring ingredients (spices, fragrances, or seasonings) are added, and which imparts the flavor of the flavoring ingredients during cooking. Examples include chili oil, chicken oil, and green onion oil.

[0037] <Content of edible oils and fats> (Content of edible oils and fats in the water-containing portion of concentrated liquid soup) The amount of edible oil in the water-containing portion of the concentrated liquid soup of the present invention is preferably between 10% and 30%, and more preferably between 15% and 25%, as this enhances the richness of the oil. If the amount is less than 10%, the richness of the oil will not be easily perceived. On the other hand, if the amount is more than 30%, there is a risk that the added edible oil will separate.

[0038] <Viscosity of concentrated liquid soup> Generally, to increase the amount of edible oil added to the water-containing portion without separating the edible oil, a method is used to increase the viscosity of the water-containing portion. That is, if the water-containing portion contains concentrated extracts, solids, and thickeners, and has a high viscosity, more edible oil can be added and mixed in. However, increasing the viscosity of the water-containing portion also increases the viscosity of the liquid soup diluted with hot water, making it difficult to perceive the delicate flavor of soy sauce and salt characteristic of semi-emulsified soups. Therefore, in the present invention, by incorporating indigestible glucan into the water-containing portion of the concentrated liquid soup, it is possible to increase the amount of edible oil that can be added to the water-containing portion while maintaining a soup that is not thickened. For example, the viscosity of the concentrated liquid soup of the present invention, when measured with a B-type viscometer, is preferably 0.5 Pa·s to 7.0 Pa·s, and more preferably 0.7 Pa·s to 4.0 Pa·s.

[0039] <Indigestible Glucan> In this invention, "indigestible glucan" refers to the dietary fiber fraction exhibiting digestive resistance among indigestible carbohydrates obtained by a method of heating and polymerizing sugars using activated carbon as a catalyst, with starch hydrolysates as the main raw material. The "indigestible glucan" obtained in this way is presumed to have a molecular structure mainly composed of α-1,6 bonds, with a mixture of α and β bonds. Examples of such indigestible glucans include Fit Fiber #80 (registered trademark, manufactured by Nippon Shokuhin Kako Co., Ltd.).

[0040] <Content of indigestible glucans> (Content of indigestible glucans in the water-containing portion of concentrated liquid soup) The amount of indigestible glucan in the aqueous portion of the concentrated liquid soup of the present invention is preferably 0.4% to 8%, and more preferably 0.4% to 3.5%, in order to increase the edible oil content in the aqueous portion. If it is less than 0.4%, the edible oil content in the aqueous portion decreases, resulting in less emulsion phase and making it difficult to perceive the smoothness and richness of the oil. On the other hand, even if it is more than 8%, it does not affect the properties or flavor of the soup, but it is not economical.

[0041] (Ratio of indigestible glucan to edible oils and fats contained in the water-containing portion of concentrated liquid soup) The ratio of indigestible glucan to edible oil in the water-containing portion of the concentrated liquid soup of the present invention is preferably 10 to 20 parts, and more preferably 13 to 18 parts, of indigestible glucan per 100 parts of edible oil, as this facilitates achieving an optimal balance of the water-containing phase, emulsified phase, and flavored oil phase of the diluted liquid soup. If the ratio is less than 10 parts, the amount of edible oil in the water-containing portion decreases, resulting in less emulsified phase and making it difficult to perceive a mellow flavor. On the other hand, if the ratio is more than 20 parts, it does not affect the properties or flavor of the soup, but it is not economical.

[0042] <Emulsifier> The emulsifier in this invention may be any emulsifier commonly used for food purposes. The emulsifier may be at least one of soy lecithin, egg yolk lecithin, or glycerol fatty acid ester, and may be soy lecithin.

[0043] <HLB value of emulsifiers> In the present invention, the HLB value of the emulsifier is preferably in the range of 8 to 18, and more preferably in the range of 10 to 15. The emulsifier may be in liquid or solid form, but it is desirable to match the form of the other components enclosed in the same packaging material.

[0044] <Emulsifier content> (Emulsifier content in the flavored oil portion of concentrated liquid soup) The amount of emulsifier contained in the flavored oil portion of the concentrated liquid soup of the present invention affects the size of the oil particles floating in the emulsion phase and the flavored oil portion of the diluted liquid soup, and is preferably between 0.01% and 0.5%, and between 0.02% and 0.1%. If it is less than 0.01%, the proportion of oil particles with a large surface area increases, so although the aroma is directly conveyed, the mellow flavor is difficult to perceive. On the other hand, if it is more than 0.5%, the proportion of oil particles with a small surface area increases, so it tends to result in a uniform flavor similar to a forced emulsified soup.

[0045] <Other> In addition, in the present invention, seasonings such as sugar, salt, and soy sauce, as well as food additives such as sweeteners, colorants, preservatives, thickeners and stabilizers, antioxidants, bittering agents, acidulants, fortifiers, processing agents, and flavorings may be added.

[0046] <Method for producing concentrated liquid soup> The concentrated liquid soup of the present invention is typically manufactured by producing the water-containing portion and the flavored oil portion in separate raw material tanks, and then filling a single soup pack from each of these separate tanks through separate nozzles.

[0047] <Method for manufacturing the water-containing portion> 1.Heating and stirring process In preparing the water-containing portion of the concentrated liquid soup of the present invention, liquid raw materials such as soy sauce are added to a stirrer or kneader according to a predetermined formulation, mixed and stirred, then powdered raw materials are added, and the mixture is heated to, for example, about 80-95°C to prepare it.

[0048] 2. Cooling process Next, the water-containing portion heated in the heating process is cooled. There are no particular limitations on the cooling method, but for example, the initial heat can be removed by natural cooling or running water cooling. The cooling temperature should be, for example, 50°C or below.

[0049] <Manufacturing method for the flavored oil portion> When producing the flavored oil portion of the concentrated liquid soup of the present invention, all raw materials are added to a stirrer or kneader according to a predetermined formulation and mixed and stirred at, for example, 40-50°C. [Examples]

[0050] Next, the present invention will be further described based on examples and comparative examples. However, the present invention is not limited thereto.

[0051] (Example 1 - Pork bone and soy sauce-based soup) (1) Preparation of the water-containing portion To the raw material tank, 30.0 kg of soy sauce, 3.0 kg of salt, 3.0 kg of monosodium glutamate, 30.0 kg of animal extract, and 11.0 kg of fresh water were added according to the following formulation table: water content portion (Table 1) to obtain a seasoning liquid. Next, the mixture was heated and stirred until the liquid temperature reached 85°C, maintained at 85°C for 5 minutes, and then cooled to 70°C. Next, 20.0 kg of edible oils and fats (lard, vegetable oil) and 3.0 kg of indigestible glucan were added to the seasoning liquid, which had been cooled to 70°C, and the mixture was stirred to obtain the water-containing portion. Finally, once the product temperature had dropped below 45°C, 60g portions were filled into each soup pack.

[0052] [Table 1]

[0053] (2) Preparation of the flavored oil portion In a raw material tank, 94.0 kg of flavored oil (chicken oil), 0.05 kg of soy lecithin (SLP-paste, manufactured by Tsuji Oil Co., Ltd., HLB=approx. 14, paste form), and 5.95 kg of flavoring were added according to the following proportions for the flavored oil portion (Table 2) to obtain an oil liquid. Next, the liquid was heated and stirred until the temperature reached 40-50°C to obtain the flavored oil portion. Finally, 25 g of the obtained flavored oil portion was filled into soup packs containing the aforementioned water-containing portion, and the tops were heat-sealed to obtain 85 g of concentrated liquid soup of Example 1.

[0054] [Table 2]

[0055] (Comparative Example 1) This is the same as Example 1, except that 3.0 kg of crystalline cellulose was used instead of indigestible glucan.

[0056] (Comparative Example 2) This is the same as Example 1, except that 3.0 kg of maltose was used instead of indigestible glucan.

[0057] (Comparative Example 3) This is the same as Example 1, except that 1.5 kg of maltose was used instead of indigestible glucan.

[0058] (Comparative Example 4) This is the same as Example 1, except that 3.0 kg of maltodextrin was used instead of indigestible glucan.

[0059] (Comparative Example 5) This is the same as Example 1, except that 1.5 kg of maltodextrin was used instead of indigestible glucan.

[0060] (Comparative Example 6) This is the same as Example 1, except that 3.0 kg of dextrin (Pinex #100, manufactured by Matsutani Chemical Industry Co., Ltd.) was used instead of indigestible glucan.

[0061] (Example 2) This example is the same as Example 1, except that 0.05 kg of glycerin fatty acid ester (HLB = approximately 7) was used instead of soy lecithin.

[0062] (Example 3) This is the same as Example 1, except that 5.0 kg of glycerin fatty acid ester (HLB = approximately 7) was used instead of soy lecithin.

[0063] (Example 4) This example is the same as Example 1, except that 0.05 kg of egg yolk lecithin (PL-30S, manufactured by Kewpie Corporation, HLB = approximately 12) was used instead of soy lecithin.

[0064] <Test Example 1> The concentrated liquid soups obtained in Examples 1 to 4 and Comparative Examples 1 to 6 were each placed in a container, 250 mL of hot water at 95°C or higher was added, and then the mixture was dissolved and mixed with chopsticks to obtain diluted liquid soups. Separately, fresh noodles (cut with a square blade and a No. 12 cutting blade) prepared from wheat flour, starch, and lye water were boiled in 1 liter of water on a gas stove for 6 and a half minutes. The boiled noodles were removed to complete the noodle preparation. The noodles were then tasted using the previously prepared diluted liquid soup, and both visual and sensory evaluations were conducted. The sensory evaluation was performed by five panelists who tasted the noodles according to the evaluation criteria below. The average evaluation was used as the evaluation for the sample. The results are shown in Tables 3 and 4.

[0065] <Exterior Evaluation> 1. Phase state ○: A water-containing phase, an emulsion phase, and a flavor oil phase were identified, and the balance of each phase was optimal. △: There was room for improvement in the balance of each phase. ×1: Emulsified phase could not be confirmed. ×2: The entire mixture was emulsified, resembling a forced-emulsified soup.

[0066] 2.Oil particles ○: The soup contained oil droplets of various sizes. △: The soup contained fat particles of various sizes, but the proportion of small or large fat particles was uneven. ×: The size of the fat particles contained in the soup was uniform. — No oil droplets were observed in the soup.

[0067] 3. Turbidity ○: The aqueous phase was not cloudy, and the flavor oil phase was transparent. △: The water-containing portion was slightly cloudy, but not to an extent that would cause any problems. ×: The overall appearance was cloudy.

[0068] 4. Thickening ○: It was a thin, watery soup with no thickness. ×: The soup had a thick consistency.

[0069] <Sensory evaluation> ○: The soup had a rich, savory flavor from the fats of pork bones, chicken bones, and seafood, yet it also had a light, refreshing taste from soy sauce and salt. △1: The soup was slightly lacking in richness from the oil. △2: The soup had a slightly strong, uniform flavor, almost like a forced-emulsified soup. ×: The soup lacked the rich flavor and umami of oils from pork bones, chicken bones, and seafood, and also lacked the light flavor of soy sauce or salt.

[0070] [Table 3]

[0071] [Table 4]

[0072] Table 3 shows that the diluted liquid soup of Example 1 contained a water-containing partial phase, an emulsified phase, and a flavored oil partial phase, and also contained oil particles of various sizes. The turbidity and viscosity were also good. In terms of flavor, it was confirmed to be a pork bone and soy sauce-based soup with a rich, savory taste from oils such as pork bones, chicken bones, and seafood, while also having a clean soy sauce flavor. Compared to the soup of Example 1, the soups of Examples 2 to 4 were delicious pork bone and soy sauce-based soups, although there was room for improvement in terms of phase state, oil particles, turbidity, and flavor.

[0073] On the other hand, as shown in Table 4, the soup in Comparative Example 1 became cloudy overall. The soups in Comparative Examples 2, 4, and 6 were emulsified throughout, making it impossible to determine the phase state, and they also became thick. In terms of flavor, they had a uniform flavor similar to that of a forced-emulsified soup. The soups in Comparative Examples 3 and 5 lacked an emulsified phase and did not exhibit a rich, oily texture.

[0074] <Test Example 2> Next, the content of indigestible glucans and emulsifiers was verified and evaluated. Visual and sensory evaluations were the same as described above and are therefore omitted. The results are shown in Table 5.

[0075] (Example 5) This is the same as Example 1, except that 4.0 kg of indigestible glucan was used.

[0076] (Example 6) This is the same as Example 1, except that 2.3 kg of indigestible glucan was used.

[0077] (Example 7) The procedure is the same as in Example 1, except that 0.10 kg of soy lecithin was used.

[0078] (Example 8) The procedure is the same as in Example 1, except that 0.025 kg of soy lecithin was used.

[0079] [Table 5]

[0080] As shown in Table 5, the soups of Examples 5 to 8, compared to the soup of Example 1, had room for improvement in terms of phase state and fat particles, but overall they were delicious pork bone soy sauce-based soups.

Claims

[Claim 1] A concentrated liquid soup that is consumed after adding hot water or water, dissolving and mixing it, Contains edible oils and fats, indigestible glucans, and emulsifiers. A method for producing concentrated liquid soup.

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