Instant miso soup

Abstract

To provide instant miso soup that is excellent in flavor and easy to eat. [Solution] The instant miso soup 1 is in the form of a freeze-dried block, and contains a solid material 2 including dried miso and brewed vinegar, and ingredients 3.

Description

[Technical field]

[0001] This invention relates to instant miso soup. [Background technology]

[0002] Miso soup is a familiar fermented food that has supported the health of Japanese people since ancient times. In recent years, because it is easy to eat, instant miso soup that can be eaten immediately by pouring hot water over it has become widely popular. From the standpoint of preservation, many instant miso soups are made with dried ingredients such as miso and ingredients. Since instant miso soup is eaten repeatedly on a daily basis, it is required that it be delicious and can be consumed, and various technologies are being considered.

[0003] Patent Document 1 discloses a miso containing miso and dashi stock, which comprises thin flakes of fish kernels.

[0004] Patent Document 2 discloses an agent for improving the flavor of miso for miso or food and drink containing miso, which is characterized by comprising 3-hydroxy-4,5-dimethyl-2(5H)-furanone.

[0005] Patent Document 3 discloses a method for producing freeze-dried miso soup by combining a seasoning liquid containing miso with ingredients, pre-freezing the mixture, and then freeze-drying the mixture, characterized in that the miso-containing seasoning liquid is frozen to a freezing rate of 7 to 24%, ingredients are then added, followed by pre-freezing and freeze-drying. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 4909806 [Patent Document 2] Patent No. 5913862 [Patent Document 3] JP 2019-118326 A Summary of the Invention [Problem to be solved by the invention]

[0007] The present inventors have investigated a new method for improving the flavor of instant miso soup that differs from those in Patent Documents 1 to 3. The present invention aims to provide an instant miso soup that is easy to eat and has excellent flavor. [Means for solving the problem]

[0008] As a result of intensive research to solve the above problems, the inventor of the present invention found that the following invention meets the above object, and arrived at the present invention.

[0009] <1> A block of instant miso soup containing miso, dried brewed vinegar, and ingredients. <2> The brewed vinegar is black vinegar. <1> Instant miso soup as described above. <3> The shape is substantially rectangular. <1> or <2> Instant miso soup as described above. Effect of the Invention

[0010] According to the present invention, instant miso soup with excellent flavor can be provided. [Brief description of the drawings]

[0011] [Figure 1] FIG. 1 is a schematic diagram of instant miso soup according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The embodiment of the present invention will be described in detail below, but the description of the constituent elements described below is one example (representative example) of the embodiment of the present invention, and the present invention is not limited to the following content as long as the gist of the invention is not changed. In addition, when the expression "~" is used in this specification, it is used as an expression including the numerical values ​​before and after it.

[0013] [Instant miso soup of this invention] The instant miso soup of the present invention includes dried brewed vinegar and ingredients. The instant miso soup of the present invention is in a lump shape. FIG. 1 is a schematic diagram of the instant miso soup. The instant miso soup 1 is in a roughly rectangular parallelepiped shape. The instant miso soup 1 has ingredients 3 and solid matter 2, which is a portion in which solid matter derived from miso, soup stock, brewed vinegar, etc. maintains a certain shape in a dry state, and is in a lump shape in which these are integrated.

[0014] The instant miso soup 1 can be made to a size that is easy to pour into a bowl for one meal, and can be made to an appropriate size and shape depending on the type of ingredients, the strength of the flavor, etc. For example, the outer shape can be roughly rectangular, cylindrical, cone-shaped, etc. For example, it can be a rectangular parallelepiped with a width of about 30 to 50 mm, a depth of about 30 to 50 mm, and a height of about 10 to 25 mm. The volume can be about 25 to 60 cm. 3 The instant miso soup 1 in FIG. 1 is molded to have dimensions of approximately 50 mm in width × 40 mm in depth × 20 mm in height.

[0015] The method for producing instant miso soup of the present invention can include a step of drying brewed vinegar and miso to obtain a dried product of brewed vinegar and miso. In the step of obtaining the dried product, brewed vinegar and miso may be dried separately and mixed, or a mixture of brewed vinegar and miso may be dried to obtain a mixed dried product.

[0016] The instant miso soup of the present invention is blended with dried brewed vinegar to impart the depth, richness and sharpness of flavor that brewed vinegar has.

[0017] The instant miso soup of the present invention contains miso, ingredients, dried vinegar, and optionally seasoning ingredients as ingredients. It may also contain vitamins and antioxidants as appropriate.

[0018] [Miso (soybean paste)] The instant miso soup of the present invention can use rice miso, barley miso, soybean miso, or a blended miso made by mixing these. In addition, these miso can be classified according to color, such as red miso, white miso, or light-colored miso. Freeze-dried miso can be used. The freeze-dried product can be a product that has been freeze-dried in advance, or a product that has been freeze-dried in a state where it is mixed with other ingredients.

[0019] The amount of miso contained in one serving of instant miso soup varies depending on the type of miso and the types and amounts of other ingredients, but can be about 3.5g to 7.0g or 3.8g to 6.8g in dry weight per serving.

[0020] [Seasoning ingredients] The instant miso soup of the present invention can contain seasoning ingredients. The seasoning ingredients are used to adjust the taste of food, and are so-called dashi, salt, sugars, etc. These can be bonito dashi, kelp powder, dried bonito powder, dried sardine powder, dried sardine powder, flying fish powder, round herring powder, fish meat extract, powdered grated kelp, shiitake mushroom extract, yeast extract, protein hydrolysate, starch, amino acid, rice fermentation seasoning, soy sauce, sake lees, dextrin, salt, sugar, lactose, etc.

[0021] The content of seasoning ingredients in one serving of instant miso soup varies depending on the type and ratio of each seasoning ingredient, the type and amount of other ingredients, etc., but the total dry weight of the seasoning ingredients for one serving can be about 1.0 g to 3.5 g or about 1.2 g to 3.2 g.

[0022] [Ingredients] The instant miso soup of the present invention includes ingredients. The ingredients can be any ingredients used in miso soup, especially instant miso soup. The ingredients can be, for example, vegetables, seafood, seaweed, meat, eggs, beans, mushrooms, or processed products thereof. Specific ingredients that are commonly used in miso soup include komatsuna, eggplant, green onions, long onions, spinach, cabbage, onions, pumpkin, okra, Chinese chives, carrots, burdock, and radish; wakame, mekabu, hiyokosa, akatsunomata, and aosa; cherry shrimp, shijimi, and asari; tofu, wheat gluten, and fried tofu; oyster mushrooms, shiitake mushrooms, enoki mushrooms, and nameko mushrooms.

[0023] The content of ingredients in one serving of instant miso soup varies depending on the type and ratio of each ingredient, and the type and amount of other ingredients, but the total dry weight of ingredients for one serving can be about 3.5g to 7.0g or about 3.8g to 6.8g.

[0024] [Dried brewed vinegar (powdered brewed vinegar)] The instant miso soup of the present invention includes a dried product of brewed vinegar. The dried product of brewed vinegar may be simply described as "powdered brewed vinegar". The dried product of brewed vinegar may be a spray-dried product of brewed vinegar. As the brewed vinegar, it is preferable to use grain vinegar, and rice vinegar, black rice vinegar, barley black vinegar, etc. may be used. In particular, it is preferable to use black rice vinegar, which is sometimes simply called black vinegar. The powdered brewed vinegar gives the instant miso soup of the present invention richness, depth of flavor, and firmness of flavor, and can enhance the taste and flavor preferences.

[0025] The content of powdered brewed vinegar in one serving of instant miso soup depends on the type and ratio of powdered brewed vinegar, the types and amounts of other ingredients, etc., but can be about 0.03g to 0.30g or 0.05 to 0.20g in terms of dry weight of powdered brewed vinegar for one serving.

[0026] The instant miso soup of the present invention can be packaged in a single serving in a packaging container. The packaging container can be a bag, tray, box, etc. It is preferable to package it in an airtight bag to ensure excellent preservation. The instant miso soup can be a block made by freeze-drying a mixture of ingredients and water or hot water as appropriate.

[0027] The total amount of instant miso soup for one serving will vary depending on the ingredients of the instant miso soup, but can be about 8.0 g to 15.0 g or about 8.5 to 13.0 g in dry weight for one serving.

[0028] [Preparation of instant miso soup] The instant miso soup of the present invention can be produced, for example, by mixing the ingredients for one meal and solidifying it by freeze-drying or the like.

[0029] The method for producing instant miso soup can include a step of spray-drying brewed vinegar to obtain a spray-dried product of brewed vinegar, and a step of freeze-drying a mixture of the spray-dried product of brewed vinegar and miso.

[0030] The spray-dried product of brewed vinegar can be prepared by mixing brewed vinegar such as undiluted liquid with an excipient and powdering it. The spray-dried product of brewed vinegar can be prepared by spray drying, which involves applying heat of about 150°C to 300°C in a spray dryer. The excipient can be dextrin, cellulose, rice flour, or the like. The ratio of the excipient can be 0 to 10 parts by mass or 2 to 5 parts by mass of the excipient to 100 parts by mass of brewed vinegar. By using a spray-dried product of brewed vinegar that has been spray-dried in advance, the strong acidity contained in the vinegar is reduced, and it is thought that the flavor of instant miso soup will be better. In addition, by making a spray-dried product with a reduced content of excipient, the flavor derived from brewed vinegar can be imparted more stably.

[0031] The instant miso soup of the present invention can include a freeze-drying process. Freeze-drying involves freeze-drying a mixture of miso and brewed vinegar ingredients. The instant miso soup of the present invention is effective even with a small amount of brewed vinegar per serving. Freeze-drying involves pouring a mixture containing miso and brewed vinegar into a tray containing appropriate ingredients, and then placing it in a freezer for preliminary freezing. Furthermore, freeze-drying in a vacuum freeze-dryer allows the water to be sublimated and removed, resulting in a freeze-dried instant miso soup.

[0032] Instant miso soup is prepared by dissolving in about 150 mL to 170 mL of hot water, preferably 160 mL of hot water, for example.

[0033] The instant miso soup of the present invention is lightweight and compact, and has excellent storage, portability, and ease of preparation. It also contains brewed vinegar ingredients such as black vinegar ingredients, giving it an excellent taste and flavor. EXAMPLES

[0034] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following examples unless the gist of the present invention is changed.

[0035] [Production Example 1] Instant miso soup was prepared using ingredients, seasonings, and miso as raw materials. The amounts of each ingredient in the instant miso soup of Production Example 1 are as follows for one serving.

[0036] [Ingredients] ·Dried tofu 2.10g 1.60g dried komatsuna These ingredients were cut to the appropriate size for miso soup and then freeze-dried in advance.

[0037] [Seasoning ingredients] 0.90g bonito stock powder 0.15g kelp powder 0.05g salt Since all of these seasoning ingredients are in powder form, they were measured and used as is.

[0038] [Lumps for instant miso soup (1)] 10g of miso, 1g of rice koji, 0.58g of spray-dried black vinegar, dried ingredients, seasonings, and a small amount of hot water were mixed to improve fluidity, and placed in a freeze-drying tray (50mm x 40mm square, 20mm deep), pre-frozen in a freezer while still in the tray, and then freeze-dried in a food vacuum freeze dryer to obtain instant miso soup that fits the tray shape. The instant miso soup after freeze-drying weighed about 12g.

[0039] [Production Example 2 (mixing liquid brewed vinegar)] A lump (2) for instant miso soup was produced by adding 0.07 g of liquid black vinegar instead of the spray-dried black vinegar used in the lump (1) for instant miso soup in Production Example 1.

[0040] [Production Example 3] A lump (3) for instant miso soup was produced by excluding the spray-dried black vinegar product of Production Example 1.

[0041] [Flavor evaluation of instant miso soup] The flavor of each instant miso soup was evaluated. As a result of tasting, it was found that the block shape made it easy to put into a bowl and easy to eat. In addition, Production Examples 1 and 2, which are instant miso soups mixed with dried black vinegar as brewed vinegar, had better flavor evaluation results in each aspect than Production Example 3, which does not contain brewed vinegar. In particular, when the spray-dried black vinegar of Production Example 1 was used, the flavor was particularly excellent. [Industrial Applicability]

[0042] The present invention can be used for the food product instant miso soup and is industrially useful. [Explanation of symbols]

[0043] 1. Instant miso soup 2. Solids 3. Ingredients

Claims

1. A block of instant miso soup containing miso, dried brewed vinegar, and ingredients.

2. The instant miso soup according to claim 1, wherein the brewed vinegar is black vinegar.

3. 3. The instant miso soup according to claim 1 or 2, which is substantially rectangular.

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