Method for manufacturing freeze-dried miso soup and method for improving the quality of freeze-dried miso soup

Abstract

This invention provides a method for producing freeze-dried miso soup and a method for improving the quality of freeze-dried miso soup, which can stabilize sublimation during freeze-drying even when the Brix value of the miso-containing seasoning liquid is increased, suppress the occurrence of collapse and a decrease in resilience, and shorten the freeze-drying time. [Solution] A method for producing freeze-dried miso soup, comprising adjusting the Brix value of the miso-containing seasoning liquid to 25-33, wherein the miso-containing seasoning liquid contains 0.013-0.067 parts by mass of soybean dietary fiber per 1 part by mass of miso.

Description

Technical Field

[0005]

[0001] The present invention relates to a method for producing freeze-dried miso soup and a method for improving the quality of freeze-dried miso soup.

Background Art

[0002] Due to changes in lifestyle and diversification of preferences, the demand for freeze-dried instant miso soup (hereinafter sometimes referred to as "freeze-dried miso soup") that is restored with hot water and eaten has been increasing in recent years. For example, freeze-dried miso soup in which miso soup and ingredients are integrated in a block shape is being sold. In addition, various developments have been made for freeze-dried miso soup.

[0003] For example, as a method for suppressing deterioration and deterioration of the flavor of dried fish and producing freeze-dried miso soup with a strong flavor of dried fish, there has been proposed a method including: (a) a step of heating and preparing a soup base containing at least miso and water; (b) a step of filling individual food containers with powdered dried fish; (c) a step of injecting the heated and prepared soup base into the individual food containers; and (d) a step of freeze-drying these ingredients together with the individual food containers (see, for example, Patent Document 1).

[0004] In addition, as a method for producing freeze-dried miso soup with ingredients that can effectively suppress the transfer of salt in the miso-containing seasoning liquid to the ingredients, there is a method for producing freeze-dried miso soup by combining a seasoning liquid containing miso and ingredients, pre-freezing them, and then freeze-drying them. In this method, the miso-containing seasoning liquid is frozen so that the ice formation rate becomes 7 to 24%, and then, after adding the ingredients, it is pre-frozen and freeze-dried (see, for example, Patent Document 2).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] Traditionally, in the production of freeze-dried miso soup, it was essential to lower the Brix value (concentration of soluble solids) of the miso-containing seasoning liquid to a certain extent in order to stabilize sublimation during freeze-drying. However, lowering the Brix value of the miso-containing seasoning liquid presents the challenge of increasing the freeze-drying time.

[0007] The present invention aims to solve the aforementioned problems in the conventional methodology and achieve the following objectives. Specifically, the present invention aims to provide a method for producing freeze-dried miso soup and a method for improving the quality of freeze-dried miso soup that can stabilize sublimation during freeze-drying even when the Brix value of the miso-containing seasoning liquid is increased, suppress the occurrence of collapse and a decrease in resilience, and shorten the freeze-drying time. [Means for solving the problem]

[0008] To solve the aforementioned problems, the present inventors conducted diligent research and found that by adding 0.013 to 0.067 parts by mass of soybean dietary fiber per 1 part by mass of miso to the miso-containing seasoning liquid, it is possible to suppress the occurrence of collapse and a decrease in resilience even when the Brix value of the miso-containing seasoning liquid is raised to 25 to 33, thereby enabling the production of freeze-dried miso soup of excellent quality while shortening the freeze-drying time.

[0009] The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> A method for producing freeze-dried miso soup, This includes adjusting the Brix value of the miso-containing seasoning liquid to 25-33. The method for producing freeze-dried miso soup is characterized in that the miso-containing seasoning liquid contains 0.013 to 0.067 parts by mass of soybean dietary fiber per 1 part by mass of miso. <2> A method for improving the quality of freeze-dried miso soup, This includes adjusting the Brix value of the miso-containing seasoning liquid to 25-33. The method for improving the quality of freeze-dried miso soup is characterized in that the miso-containing seasoning liquid contains 0.013 to 0.067 parts by mass of soybean dietary fiber per 1 part by mass of miso. [Effects of the Invention]

[0010] According to the present invention, it is possible to solve the aforementioned problems in the conventional method and achieve the aforementioned objectives, and to provide a method for producing freeze-dried miso soup and a method for improving the quality of freeze-dried miso soup that can stabilize sublimation during freeze-drying even when the Brix value of the miso-containing seasoning liquid is increased, suppress the occurrence of collapse and a decrease in resilience, and shorten the freeze-drying time. [Brief explanation of the drawing]

[0011] [Figure 1] Figure 1 shows an example of each evaluation in the assessment of collapse occurrence. [Modes for carrying out the invention]

[0012] (Method for manufacturing freeze-dried miso soup, method for improving the quality of freeze-dried miso soup) The present invention provides a method for producing freeze-dried miso soup, which includes at least a miso-containing seasoning liquid preparation step, and optionally includes other steps. The present invention provides a method for improving the quality of freeze-dried miso soup, which includes at least a miso-containing seasoning liquid preparation step, and optionally includes other steps. Since the method for improving the quality of freeze-dried miso soup according to the present invention can be carried out in the same manner as the method for producing freeze-dried miso soup according to the present invention, the method for producing freeze-dried miso soup according to the present invention and the method for improving the quality of freeze-dried miso soup according to the present invention will be described together below.

[0013] <Miso-containing seasoning liquid preparation process> The aforementioned miso-containing seasoning liquid preparation step is a step of adjusting the Brix value of the miso-containing seasoning liquid to 25 to 33.

[0014] -Miso-containing seasoning liquid- The miso-containing seasoning liquid contains at least miso and soy dietary fiber, and may further contain other components as necessary.

[0015] --Miso-- There are no particular restrictions on the type of the miso, and it can be appropriately selected according to the purpose. For example, rice miso, barley miso, soybean miso, blended miso, etc. can be mentioned. The miso may be used alone or in combination of two or more.

[0016] There are no particular restrictions on the content of the miso in the miso-containing seasoning liquid, and it can be appropriately selected according to the purpose. For example, 25 to 60% by mass can be mentioned.

[0017] --Soy dietary fiber-- The soy dietary fiber is dietary fiber derived from soybeans. The dietary fiber refers to indigestible components contained in food that are not digested by human digestive enzymes. [[ID=二十一]] [[ID=二十二]]

[0018] [[ID=二十三]] [[ID=二十四]]The soy dietary fiber can be prepared, for example, by extracting dietary fiber from soybeans, drying, and then pulverizing. [[ID=二十五]] [[ID=二十六]]

[0019] [[ID=二十七]] [[ID=二十八]]The soy dietary fiber may be water-soluble dietary fiber, water-insoluble dietary fiber, or a mixture containing both. [[ID=二十九]] [[ID=三十]]When the soy dietary fiber contains both water-soluble dietary fiber and water-insoluble dietary fiber, there are no particular restrictions on the mass ratio of the two, and it can be appropriately selected according to the purpose. [[ID=三十一]] [[ID=三十二]]

[0020] [[ID=三十三]] [[ID=三十四]]Commercially available products can be used as the soy dietary fiber. [[ID=三十五]] [[ID=三十六]]

[0021] [[ID=三十七]] [[ID=三十八]]The soy dietary fiber can also be used in the form of a composition containing soy dietary fiber (hereinafter sometimes referred to as "soy dietary fiber-containing composition" or "soy dietary fiber-containing material"). [[ID=三十九]] There are no particular restrictions on the amount of soy dietary fiber in the aforementioned soy dietary fiber-containing composition, and it can be appropriately selected depending on the purpose, but it is preferably 60% by mass or more.

[0022] The aforementioned soybean dietary fiber-containing composition can be, for example, one that is commercially available as a soybean dietary fiber product.

[0023] The amount of soybean dietary fiber in the miso-containing seasoning liquid is not particularly limited as long as it is between 0.013 and 0.067 parts by mass per 1 part by mass of miso, and can be appropriately selected depending on the purpose. However, 0.027 to 0.067 parts by mass and more preferably 0.034 to 0.047 parts by mass per 1 part by mass of miso are preferred. This preferred range is advantageous because it allows for more stable sublimation during freeze-drying and further suppresses the occurrence of collapse and a decrease in resilience.

[0024] There are no particular restrictions on the amount of water in the miso-containing seasoning liquid (hereinafter sometimes referred to as "amount of added water"), and it can be appropriately selected according to the Brix value of the miso-containing seasoning liquid, for example, 20 to 55% by mass.

[0025] Other ingredients in the aforementioned miso-containing seasoning liquid are not particularly limited and can be appropriately selected depending on the purpose. Examples include soy milk, dextrin, flavorings, seasonings, xanthan gum, and antioxidants. These may be used individually or in combination of two or more.

[0026] There are no particular restrictions on the amount of the other ingredients in the miso-containing seasoning liquid, and they can be appropriately selected depending on the purpose.

[0027] The Brix value of the miso-containing seasoning liquid is not particularly limited as long as it is between 25 and 33, and can be appropriately selected depending on the purpose, but 26.0 to 33.0 is preferred, and 28.0 to 32.0 is more preferred. The preferred range is advantageous because the Brix value is high, which allows for a shorter freeze-drying time while suppressing the occurrence of collapse and a decrease in resilience.

[0028] The Brix value of the miso-containing seasoning liquid represents the concentration of soluble solids in the miso-containing seasoning liquid. There are no particular restrictions on the method for measuring the Brix value, and any known method can be appropriately selected. For example, it can be measured using a handheld refractometer such as MASTER-PT (manufactured by Atago Co., Ltd.).

[0029] There are no particular restrictions on the method for adjusting the Brix value of the miso-containing seasoning liquid, and any known method can be appropriately selected. For example, a method for adjusting the water content of the miso-containing seasoning liquid can be used.

[0030] In the aforementioned miso-containing seasoning liquid preparation step, it is preferable to prepare the liquid by heating and mixing each component to be blended. There are no particular restrictions on the heating temperature, and it can be appropriately selected depending on the purpose. For example, 70-80°C is one possible temperature.

[0031] <Other processes> The aforementioned other steps are not particularly limited as long as they do not impair the effects of the present invention, and any steps performed in a normal method for manufacturing freeze-dried miso soup can be appropriately selected, such as a filling step for ingredients, a miso-containing seasoning liquid injection step, and a freeze-drying step.

[0032] <<Filling Process>> The aforementioned ingredient filling process is a process of filling ingredients into containers such as individual serving containers.

[0033] There are no particular restrictions on the ingredients, and the ingredients to be included in the miso soup can be appropriately selected according to the purpose. Examples include vegetables, mushrooms, root vegetables, seafood, seaweed, meat, tofu, and fried tofu. These may be used individually or in combination of two or more.

[0034] There are no particular restrictions on the shape, structure, or size of the aforementioned ingredients, and they can be appropriately selected according to the purpose. The aforementioned ingredients are preferably in the form of frozen blocks.

[0035] There are no particular restrictions on the amount of the aforementioned ingredients, and they can be appropriately selected according to the purpose. For example, 40 to 70 parts by mass per 100 parts by mass of the miso-containing seasoning liquid is one example.

[0036] There are no particular restrictions on the container, and it can be appropriately selected depending on the purpose, but one that can withstand freeze-drying is preferred.

[0037] <<Miso-containing seasoning liquid injection process>> The aforementioned miso-containing seasoning liquid injection step is a step of injecting the miso-containing seasoning liquid into a container such as an individual serving container.

[0038] The miso-containing seasoning liquid injection step may be performed before, simultaneously with, or after the ingredient filling step.

[0039] There are no particular restrictions on the amount of miso-containing seasoning liquid to be injected, and it can be appropriately selected according to the purpose. For example, it may be 55 to 75 parts by mass per 100 parts by mass of the total of the miso-containing seasoning liquid and the ingredients.

[0040] <<Freeze-drying process>> The freeze-drying process involves freeze-drying (hereinafter sometimes referred to as "vacuum freeze-drying") a container in which the miso-containing seasoning liquid and, if necessary, the ingredients are injected or filled.

[0041] There are no particular restrictions on the freeze-drying method, and any known method can be appropriately selected. For example, one method is to first pre-freeze and then vacuum freeze-dry.

[0042] There are no particular restrictions on the conditions for the aforementioned pre-freezing, and they can be appropriately selected depending on the purpose. For example, one option is to leave the product undisturbed at -7 to -40°C until it is completely frozen. The freezing temperature may be constant, or it may be frozen in stages at different temperatures.

[0043] The vacuum freeze-drying described above can be carried out using a known freeze-drying machine.

[0044] There are no particular limitations on the vacuum freeze-drying method, and any known method can be appropriately selected. For example, one method involves reducing the vacuum to 90 Pa or less and simultaneously raising the temperature to perform vacuum freeze-drying.

[0045] There are no particular restrictions on the moisture content of the freeze-dried miso soup after vacuum freeze-drying, and it can be appropriately selected depending on the purpose, but 5% by mass or less is preferred.

[0046] There are no particular restrictions on the shape, structure, or size of the freeze-dried miso soup, and they can be appropriately selected according to the purpose. For example, a block shape is one possible shape.

[0047] According to the present invention's method for producing freeze-dried miso soup, even when the amount of water added is reduced compared to conventional methods and the Brix value of the miso-containing seasoning liquid is increased, sublimation during freeze-drying can be stabilized, and the occurrence of collapse and a decrease in resilience can be suppressed. Furthermore, since the Brix value can be increased and the amount of water added can be reduced, the freeze-drying time can be shortened.

[0048] Furthermore, according to the freeze-dried miso soup quality improvement method of the present invention, even when the Brix value of the miso-containing seasoning liquid is increased and the freeze-drying time is shortened, sublimation during freeze-drying can be stabilized, and the occurrence of collapse and a decrease in resilience can be suppressed. [Examples]

[0049] The present invention will be specifically described below with reference to test examples, but the present invention is not limited in any way to these test examples.

[0050] (Test Example 1) <Preparation of miso-containing seasoning liquid> The amount of each ingredient listed in the "Seasoning Liquid" column of Tables 1 to 5 was heated and mixed at a temperature of 70 to 80°C to prepare a miso-containing seasoning liquid (hereinafter sometimes referred to as "seasoning liquid") with the Brix values ​​listed in Tables 1 to 5, with the amount of each ingredient listed in the "Seasoning Liquid" column of Tables 1 to 5 being used per serving. Furthermore, the flavoring ingredients used were bonito extract, dried bonito powder, and kelp powder.

[0051] <Injecting the seasoning liquid> The seasoning liquid prepared above was poured into individual serving containers filled with block-shaped frozen vegetable products (fried eggplant, green onions, fried tofu, seaweed, and starch).

[0052] <Freezing, freeze drying> The individual serving containers, each filled with seasoning liquid, were frozen at an internal temperature of -7 to -40°C for more than 10 hours. These were then freeze-dried using a freeze-dryer under freeze-drying conditions of a vacuum of 90 Pa or less and a final product temperature of 50°C to obtain freeze-dried block-shaped miso soup.

[0053] <Rating> The collapse and resilience of the freeze-dried miso soup produced were evaluated as follows.

[0054] -Collapse- The freeze-dried miso soup was visually inspected for collapse and evaluated by three trained evaluators according to the following criteria. The most frequent evaluation results are shown in Tables 1-5. An example corresponding to each evaluation is shown in Figure 1. ◎: No collapse at all (first from the left in Figure 1). ○: There is almost no collapse (second from the left in Figure 1). △: There is a slight collapse (third from the left in Figure 1). ×: There is a significant amount of collapse (fourth from the left in Figure 1).

[0055] -Restorability- The freeze-dried miso soup was reconstituted by three trained evaluators using the following criteria. The reconstitution properties were assessed by adding 160cc of hot water and stirring with a spoon (52 times per minute). The most frequent evaluation results are shown in Tables 1-5. In the evaluations below, "△" and "×" refer to "undissolved" portions of the freeze-dried miso soup that have not completely dissolved. Furthermore, the dissolution rating is based on the portion excluding the ingredients. ◎: Rehydrate by stirring with a spoon in 160cc of boiling water for 15 seconds or less. ○: Rehydrate within 1 minute by stirring with a spoon in 160cc of boiling water. △: It can be almost completely restored in 1 minute or less with 160cc of hot water while stirring with a spoon, but there are a few small undissolved particles. ×: When dissolved in 160cc of hot water, it did not reconstitute within 1 minute while stirring with a spoon, and there was a considerable amount of undissolved residue.

[0056] [Table 1]

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

[0060] [Table 5]

[0061] (Test Example 2) The freeze-dried miso soup was manufactured in the same manner as in Test Example 1, except that the amount of each component per serving of the freeze-dried miso soup was changed to the amounts listed in Tables 6-7. The freeze-dried miso soup produced was evaluated for collapse and resilience in the same manner as in Test Example 1. The results are shown in Tables 6-7.

[0062] [Table 6]

[0063] [Table 7]

[0064] The soybean dietary fiber-containing compositions and comparative materials used in Test Examples 1 and 2 are as follows. These are used as examples of each material. In each table, the items for soybean dietary fiber A, soybean dietary fiber B, corn dietary fiber, and soluble starch represent the amount of each material (product) used in the upper row and the amount of dietary fiber or starch in the lower row. Furthermore, in "Amount of soybean dietary fiber per 1 part by mass of miso," "soybean dietary fiber" refers to the soybean dietary fiber itself, not the product used. Similarly, in "Amount of comparative material per 1 part by mass of miso," "comparative material" also refers to the dietary fiber or starch itself, not the product used. [Soybean dietary fiber-containing composition] • Soybean Dietary Fiber A: Soybean Dietary Fiber SF-F3, manufactured by Pingdingshan Jinjing Biotechnology Co., Ltd. (Total dietary fiber content: 67.2% by mass; includes both soluble and insoluble dietary fiber; soluble dietary fiber content: 10.5% by mass) · Soybean dietary fiber B: Water-soluble soybean polysaccharide TJ-310, manufactured by Pingdingshan Kinsho Biotechnology Co., Ltd. (water-soluble dietary fiber content is 80.7% by mass) [Comparison Material] • Corn dietary fiber: Fibersol 2, manufactured by Matsutani Chemical Industry Co., Ltd. (dietary fiber content: 90% by mass) • Soluble starch: Potato starch, produced in Minami-Tokachi, by the Minami-Tokachi Agricultural Processing Cooperative Federation (starch content: 100% by mass)

[0065] As shown in Test Examples 1 and 2, the present invention has been confirmed to stabilize sublimation during freeze-drying even when the Brix value of the miso-containing seasoning liquid is increased, suppressing the occurrence of collapse and a decrease in resilience, thereby achieving both good quality and a reduction in freeze-drying time.

Claims

1. A method for producing freeze-dried miso soup, This includes adjusting the Brix value of the miso-containing seasoning liquid to 25-33. A method for producing freeze-dried miso soup, characterized in that the miso-containing seasoning liquid contains 0.013 to 0.067 parts by mass of soybean dietary fiber per 1 part by mass of miso.

2. A method for improving the quality of freeze-dried miso soup, This includes adjusting the Brix value of the miso-containing seasoning liquid to 25-33. A method for improving the quality of freeze-dried miso soup, characterized in that the miso-containing seasoning liquid contains 0.013 to 0.067 parts by mass of soybean dietary fiber per 1 part by mass of miso.

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