Instant miso soup

Abstract

To provide a frozen or chilled instant miso soup which enhances the desire to purchase and cook by making the product itself look gorgeous before cooking, allows a user to experience the joy of cooking when cooking, and further improves the taste and texture of ingredients. [Solution] On at least one of the front and back surfaces of the installation portion 4 of the rod-shaped support 2 excluding the handle portion 3, a flat-shaped frozen miso 10 having a width wider than the width of the rod-shaped support and a thickness smaller than the width is provided, and on the surface of the frozen miso, a frozen ingredient containing at least one frozen semi-dried vegetable 21 frozen at room temperature and having a moisture content of 50 to 80% is provided.

Description

[Technical field]

[0001] This invention relates to instant miso soup, and in addition to the function of instant miso soup being easy to prepare, the product itself before cooking can be made to look attractive, increasing the desire to purchase and cook, allowing users to experience the joy of cooking when cooking, and further improving the taste and texture of the ingredients, resulting in a frozen or chilled instant miso soup that is good to look at, good to cook, and good to eat. [Background technology]

[0002] Instant miso soup is known in various forms, and is generally prepared by storing miso or powdered miso together with dried ingredients or separately in a bag or cup-shaped container. In addition to such room temperature instant miso soup, frozen foods are also known in which miso and ingredients are stored together or in the same bag. Patent Document 1 discloses an instant miso soup material in which miso is placed on a spoon or other eating utensil with a grip, and dried ingredients or heat-treated ingredients are placed on top of it to form a concrete design. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Utility Model Registration No. 3141472 Summary of the Invention [Problem to be solved by the invention]

[0004] The visual design of instant miso soup stored in a bag- or cup-shaped container does not arouse any interest in the consumer, except for the design of the container. In Patent Document 1, the ingredients are arranged to form a concrete design, making it visually interesting to the consumer. However, since the design is within an eating tool with a grip such as a spoon, the area available for the miso and ingredients is small, and only small ingredients with small shapes and few in number can be used, so the design is limited and the visual interest is low. In addition, Patent Document 1 does not disclose any improvements to the taste and texture of the ingredients. Therefore, the present invention provides a frozen or chilled instant miso soup that realizes a large area of ​​design expression using miso and ingredients, can arouse sufficient visual interest in the consumer, allows the consumer to experience the fun of cooking, and further improves the taste and texture of the ingredients. [Means for solving the problem]

[0005] The first invention of the present invention is an instant miso soup characterized in that a flat-shaped frozen miso with a width wider than the width of the rod-shaped support and a thickness smaller than the width is provided on at least one of the front and back surfaces of the installation part excluding the handle part of the rod-shaped support, and frozen ingredients including at least one frozen semi-dried vegetable that is frozen semi-dried vegetable with a moisture content of 50 to 80% at room temperature are provided on the surface of the frozen miso.

[0006] The second invention of the present invention is an instant miso soup characterized in that the frozen ingredients cover almost the entire surface or the back surface of the frozen miso.

[0007] The third aspect of the present invention is an instant miso soup characterized in that the instant miso soup is vacuum packed in a bag.

[0008] The fourth invention of the present invention is an instant miso soup characterized in that a flat-shaped miso with a width wider than the width of the rod-shaped support and a thickness smaller than the width is provided on at least one of the front and back surfaces of the installation part excluding the handle part of the rod-shaped support, and an ingredient including at least one semi-dried vegetable with a moisture content of 50 to 80% at room temperature is provided on the surface of the miso, and the instant miso soup is stored, distributed, sold, etc. in a chilled state. Effect of the Invention

[0009] The frozen instant miso soup of the present invention has the effect of being able to cook quickly, and has a three-dimensional and novel design in which ingredients are freely arranged as objects on the surface of the miso, as if painting a picture on a canvas, to attract consumers' attention and improve their willingness to purchase and cook. This effect is effective because the miso is made flat, with a width wider than the width of the rod-shaped support and a thickness smaller than the width, allowing the ingredients to be arranged over a larger area. This flat shape also has the effect of speeding up the thawing time when the miso is frozen. Furthermore, by covering the entire surface of the miso with ingredients, the miso is not visible or is difficult to see from the surface, and a higher design effect can be achieved in terms of color. In the present invention, the miso and ingredients can be sufficiently effective even if they are provided on either the front or back side of the rod-shaped support, but by providing them on both sides, a higher design effect can be achieved and the amount of miso and ingredients can be increased. During the cooking process, the user can experience the fun of cooking by holding the rod-shaped support part of this instant miso soup in their hands, putting it into a miso soup bowl or other dish filled with hot water, and stirring it. This makes cooking easy and fun for children in particular. Furthermore, by using semi-dried vegetables with adjusted moisture content as vegetable ingredients, the flavor and texture of the vegetables when thawed are improved. In other words, when raw vegetables are thawed, they release water and become mushy and lose their flavor, but when semi-dried vegetables are thawed, less moisture is removed compared to normal dried vegetables, so they feel fresh when rehydrated. In addition, they can be thawed quickly. Furthermore, the original color of the vegetables remains more vivid than with completely dried vegetables, and the color and shape are kept beautiful, improving the taste, texture, and aesthetics of the vegetables. The instant miso soup of this invention can be frozen, stored at room temperature, or chilled. By putting the instant miso soup of this invention into a bag and packaging it in a vacuum state, the instant miso soup is prevented from moving inside the bag and losing its shape, and when frozen in this state, the freezing time is shortened. In addition, the instant miso soup of this invention has the effect of maintaining the design using the above ingredients and exhibiting the taste and texture using semi-dried vegetables even in the chilled state before freezing. [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 is a front view showing one embodiment of frozen instant miso soup of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] An embodiment of the instant miso soup of the present invention will be described. In the instant miso soup of the present invention, a predetermined amount of miso 10 is provided on the surface of the installation part 4 of the rod-shaped support 2 shown in FIG. 1, excluding the handle 3. The miso 10 has dimensions larger than the width and length of the installation part 4 of the rod-shaped support 2. On the surface of the miso 10, ingredients 20 including at least one semi-dried vegetable that is frozen, room temperature, or chilled are provided. The ingredients 20 are attached to the surface of the miso 10 as an adhesive during the manufacturing process. Therefore, the finished miso soup of the present invention has the ingredients 20 slightly embedded in the surface of the miso 10. The instant miso soup is then placed in a bag 30 and vacuum-packed for storage, distribution, and sale. The instant miso soup of the present invention can also be frozen in the bag 30. By freezing, the miso and ingredients such as semi-dried vegetables become frozen, and the adhesion between the two components becomes strong, improving shape retention, preventing damage during distribution and sales, and enabling long-term storage. To prepare the instant miso soup 1, the instant miso soup 1 is removed from the bag 30 by holding the handle 3 and placed in a miso soup bowl or the like filled with boiling water. Then, holding the handle 3, the instant miso soup 1 is placed in the boiling water in the miso soup bowl and stirred to dissolve the miso 10 and return the ingredients 20 to the original state. The instant miso soup 1 in a frozen state can be completed by placing it in boiling water for about 1 minute and stirring. As another embodiment of the present invention, the instant miso soup can be stored, distributed, sold, or frozen in a chilled state by placing it in the bag 30 and vacuum packaging it.

[0012] The rod-shaped support 2 only needs to have a mounting portion 4 excluding a handle 3, and can be appropriately selected from a member called an ice stick or the like. The dimensions of the mounting portion 4 and the rod-shaped support 2 can be appropriately selected depending on the amount of miso 10 and the amount of ingredients 20 used. The length of the mounting portion 4 is preferably about 7 to 10 cm depending on the amount of miso 10 and ingredients 20 used. In addition, the handle portion 3 is preferably about 5 to 7 cm in length so that it can be added to the hot water in the miso soup bowl and stirred. The miso 10 can be selected from a variety of origins and types, such as raw miso and mixed miso. Miso that already contains ingredients such as soup stock, seasonings, and wakame seaweed can also be used. In addition, in terms of viscosity, a miso with a higher viscosity is easier to manufacture in order to make it larger than the mounting portion 4 of the rod-shaped support 2. It is essential that the ingredient 20 uses at least one semi-dried vegetable 21. In this invention, frozen semi-dried vegetables refer to semi-dried vegetables with a moisture content of 50-80%, more preferably about 70%, at room temperature that have been frozen. The moisture content is set so that the texture does not deteriorate when frozen and thawed, and the appearance and taste are just right when hot water is poured over them. In addition, vegetables that are hard in their raw state, such as potatoes and pumpkins, can be steamed once and then semi-dried to improve the texture after freezing and thawing. As a result of testing by the applicant, frozen semi-dried vegetables or semi-dried vegetables have a better texture and original flavor when cooked and eaten in hot water as described below, compared to dried vegetables. It was also confirmed that the thawing and rehydration time is shorter. It has been confirmed that okra, zucchini, sweet potato, carrot, radish, pumpkin, etc. are excellent as frozen or room temperature semi-dried vegetables, but any other vegetables that can be semi-dried can be used. In addition to frozen semi-dried vegetables, dried auxiliary ingredients 22 such as dried gluten, dried wakame seaweed, and dried fried tofu can also be used as ingredients 20.

[0013] When consumers who have purchased the instant miso soup of this invention eat it, they fill a miso soup bowl or other tableware with a prescribed amount of boiling water, pour the instant miso soup of this invention into it, hold the handle of the rod-shaped support in their hands, dissolve the miso, and dry out the ingredients, and it is complete. In the case of frozen instant miso soup, the miso and semi-dried vegetables and other ingredients are thawed in boiling water while cooking in the above-mentioned procedure. EXAMPLES

[0014] The frozen instant miso soup of the present invention will be described in detail with reference to the embodiment shown in FIG. 1. This embodiment is a frozen instant miso soup for one person. The rod-shaped support 2 of the frozen instant miso soup of this embodiment is a flat rod-shaped support 2 commonly known as an ice stick, which is about 14 cm long, about 1 cm wide, and about 1 mm thick. The support 2 has a handle 3 of about 6 cm long at the bottom of the support 2, and a mounting part 4 of about 8 cm long other than the handle 3. A predetermined amount of miso 10 is provided on the front and back of the mounting part 4. In this embodiment, the total amount of miso 10 on the front and back is about 13 g. The shape of the miso 10 is a flat oval shape with a length of about 9 cm, a width of about 2 cm, and a thickness of about 1 cm. In other words, the length and width of the support 2 are made larger than the mounting part 4, and the thickness is made smaller than the width. Frozen ingredients 20 such as frozen semi-dried vegetables 21 such as frozen okra and zucchini, and frozen auxiliary ingredients 22 such as frozen star-shaped dried gluten are provided on the surface of the front and back miso 20. The moisture content of the frozen semi-dried vegetables in this embodiment is 50 to 80% at room temperature, and these were used after being frozen. In this embodiment, the ingredients 20 are frozen while attached to the surface of the miso 10 during the manufacturing process, so that the finished product is in a state where the ingredients 20 are slightly embedded in the surface of the miso 10. In addition, in another embodiment of the present invention, when the present frozen instant miso soup is prepared for multiple people, the amount of ingredients used will be increased, so the length of the rod-shaped support, the amount of miso, and the number of ingredients are appropriately selected.

[0015] In the method of manufacturing frozen instant miso soup of the present invention, about 13 g of miso 10 is weighed and rolled into a ball. At this time, ingredients such as dried wakame seaweed can be mixed into the miso 10. Next, hold the rod-shaped support 2 in one hand and the miso 10 in the other hand, and press and stretch the miso 10 so that it becomes flat around the mounting part 4 of the rod-shaped support 2, including the front and back sides. At this time, it is important that the miso 10 is larger than the mounting part 4 and is provided in a flat shape considering that ingredients can be placed on it. Then, ingredients 20 such as any type of semi-dried vegetables 21 and other auxiliary ingredients 22, if necessary, are placed on the miso 10 in order and attached, taking into consideration the design when completed. At this time, the position where each ingredient is placed is considered so that the ingredients 20 are directly in contact with the miso 10 and are attached to it with at least a certain area. Also, if the ingredients 20 are placed while pressing them so that they are slightly embedded in the surface of the miso 10, the viscosity of the miso acts as an adhesive, so that the ingredients 20 do not move unexpectedly. If ingredients are to be placed on the back side of the miso 10, the rod-shaped support 2 is turned over and ingredients are placed on the back side of the miso as described above. The instant miso soup 1 of the present invention is then placed in a bag 30, vacuum-packed, and then frozen.

[0016] Since the frozen instant miso soup of this embodiment is for one person, the frozen instant miso soup of this invention is placed in a cooking utensil such as a miso soup bowl containing about 160 mL of boiling water, and about 90 to 100 degrees of boiling water is poured over the frozen instant miso soup of this invention. The rod-shaped support 2 is held by hand, and while watching the thawing status in the boiling water, it is turned for about 30 seconds to 1 minute to thaw the whole, and the miso is dissolved and each ingredient 20 is rehydrated to complete. In this embodiment, the thawing and cooking time was about 1 minute when using boiling water of about 90 degrees. Also, chilled instant miso soup can be produced by the above-mentioned manufacturing method without freezing. When eating chilled instant miso soup, it is done in the same way as the above-mentioned frozen instant miso soup. Since it is not frozen, it can be cooked faster than frozen instant miso soup. [Explanation of symbols]

[0017] 1. Instant miso soup 2 Rod-shaped support 3 Handle 4 Installation part 10. Miso 20 Ingredients 21 Semi-dried vegetables 22 Auxiliary Equipment 30 bags

Claims

1. This instant miso soup is characterized in that a flat frozen miso having a width wider than the width of the rod-shaped support and a thickness smaller than the width is provided on at least one of the front and back surfaces of the installation part excluding the handle part of the rod-shaped support, and a frozen ingredient including at least one frozen semi-dried vegetable obtained by freezing a semi-dried vegetable having a moisture content of 50 to 80% at room temperature is provided on the surface of the frozen miso.

2. 2. The instant miso soup according to claim 1, wherein the frozen ingredients cover substantially the entire surface of at least one of the front and back surfaces of the frozen miso.

3. 3. The instant miso soup according to claim 1, wherein the instant miso soup is vacuum-packed in a bag.

4. This instant miso soup is characterized in that a flat-shaped miso having a width wider than the width of a rod-shaped support and a thickness smaller than the width is provided on at least one of the front and back surfaces of a mounting part excluding a handle part of the rod-shaped support, and an ingredient including at least one semi-dried vegetable having a moisture content of 50 to 80% at room temperature is provided on the surface of the miso.

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