Foaming powder instant soup

Abstract

To provide a foaming powder instant soup which has excellent foam retention and a good flavor and can be used for instant noodles, instant cup noodles, etc.SOLUTION: Foaming powder instant soup contains a foaming agent including an acidic agent and an alkaline agent, and a quillai extract. The foaming agent content is 3.0% to 7.5% by mass based on the mass of the foaming powder instant soup, and the quillai extract content is 0.20% to 10.0% by mass based on the mass of the foaming powder instant soup.SELECTED DRAWING: None

Description

Technical Field

[0001] The present disclosure relates to instant foaming powdered soup.

Background Art

[0002] Foamed soup is provided in many ramen shops, such as a ramen shop featuring foam-based pork bone ramen characterized by the foam generated when boiling pork bones, and a ramen shop featuring espuma generated by foaming the soup with a blender. The foam in the soup is formed by mechanically stirring the soup to incorporate air into the soup. Such mechanical force cannot be used for instant soup that can be eaten simply by adding hot water or water.

[0003] There is known a foaming instant beverage using a combination of an acid agent and an alkaline agent as a foaming agent.

[0004] Patent Document 1 (Japanese Patent Application Laid-Open No. 2014-180257) describes "an instant foaming beverage characterized by containing (A) an acid agent, (B) an alkaline agent, and (C) a foaming powdered oil and fat in an instant beverage".

[0005] Patent Document 2 (Japanese Patent Application Laid-Open No. 10-276673) describes "instant foaming tea products obtained by blending baking soda and citric acid in powdered tea and forming the blend into granular tablets".

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0007] Instant noodles are cooked in a pot or the like, hot water is poured into the powdered soup, and then usually eaten over about 10 to 20 minutes. Instant cup noodles can be eaten 3 to 5 minutes after pouring hot water, and then eaten. Therefore, a powdered instant soup that can retain bubbles for, for example, 20 minutes after pouring hot water is desired.

[0008] By using a large amount of a foaming agent containing an acid agent and an alkali agent, it is possible to increase the amount of foam generated and make the foam present during the eating time. However, since the acid agent or the alkali agent exhibits a sour taste or a bitter taste, when a large amount of the foaming agent is used, the flavor of the soup provided in various flavorings is often impaired.

[0009] The present disclosure provides a foaming powdered instant soup that is excellent in foam retention ability and exhibits a good flavor and can be used for instant noodles, instant cup noodles, and the like.

Means for Solving the Problems

[0010] The inventor has found that the above problems can be solved by using a foaming agent containing an acid agent and an alkali agent and a kiraiya extract as a foam retainer in a predetermined amount in combination, and has completed the present invention.

[0011] The present invention includes the following aspects 1 to 5. [Aspect 1] A foaming powdered instant soup containing a foaming agent containing an acid agent and an alkali agent and a kiraiya extract, The content of the foaming agent is 3.0% by mass to 7.5% by mass based on the mass of the foaming powdered instant soup, The content of the kiraiya extract is 0.20% by mass to 10.0% by mass based on the mass of the foaming powdered instant soup. [Aspect 2] The foaming powdered instant soup according to Aspect 1, further including a food product mainly made of milk or dairy products. [Aspect 3] The foaming powdered instant soup according to Aspect 1 or 2, further including a thickening agent. [Aspect 4] The instant foaming powder soup according to any one of Aspects 1 to 3, further comprising a protein hydrolyzate. [Aspect 5] A food product comprising the instant foaming powder soup according to any one of Aspects 1 to 4. [Advantages of the Invention]

[0012] According to the present invention, there is provided an instant foaming powder soup that is excellent in foam retention ability and exhibits a good flavor, and can be used for instant noodles, instant cup noodles, and the like.

[0013] The above description should not be regarded as disclosing all embodiments of the present invention and all advantages related to the present invention. [Modes for Carrying Out the Invention]

[0014] Hereinafter, the present invention will be described in more detail for the purpose of exemplifying typical embodiments of the present invention, but the present invention is not limited to these embodiments.

[0015] An instant soup refers to a food product that is dissolved or dispersed in an aqueous medium such as water or hot water to form a liquid state and then eaten, and is in a dry state before being made into a liquid state. A powdered instant soup refers to a product that is in a powdered state in a dry state.

[0016] 〈Instant Foaming Powder Soup〉 An instant foaming powder soup according to one embodiment includes a foaming agent containing an acid agent and an alkali agent, and a curcuma extract.

[0017] The foaming agent contains an acid agent and an alkali agent. When hot water or water is added to the instant foaming powder soup, gas is generated by the reaction between the acid agent and the alkali agent, causing foam to form in the soup.

[0018] The acid agent is used in the food field and is not particularly limited as long as it has the property of being soluble or dispersible in water. Examples of the acid agent include alum (aluminum ammonium sulfate and aluminum potassium sulfate), organic acids and their sodium salts and potassium salts, and phosphates. Examples of the organic acid include adipic acid, ascorbic acid, citric acid, glucono delta-lactone, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, and malic acid. Examples of the phosphate include tricalcium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, calcium hydrogen monophosphate, calcium dihydrogen phosphate, tetrapotassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium polyphosphate, and potassium polyphosphate. The acid agent can be used alone or in combination of two or more.

[0019] As the acid agent, it is preferable to use at least one selected from the group consisting of citric acid and gluconic acid with weak acidity. These acid agents with weak acidity can suppress the influence on the flavor of the instant foaming powder soup.

[0020] The shape of the acid agent is not particularly limited as long as it can be uniformly dispersed in the instant foaming powder soup. Examples of the shape of the acid agent include powdery and granular. The acid agent is preferably granular. The granular acid agent can suppress foaming at an unintended timing due to moisture absorption when storing the instant foaming powder soup for a long time.

[0021] The content of the acid agent in the instant foaming powder soup is preferably 1.4% by mass to 3.5% by mass, more preferably 2.0% by mass to 3.5% by mass, and still more preferably 2.3% by mass to 3.2% by mass based on the mass of the instant foaming powder soup. By setting the content of the acid agent within the above range, the foaming property of the instant foaming powder soup can be enhanced while effectively reducing the influence on the flavor of the soup.

[0022] The alkali agent is used in the food field and is not particularly limited as long as it has the property of dissolving or dispersing in water. Examples of the alkali agent include hydrogen carbonates, carbonates, and ammonium salts. Examples of the hydrogen carbonate include sodium hydrogen carbonate, potassium hydrogen carbonate, and ammonium hydrogen carbonate. Examples of the carbonate include sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, and ammonium carbonate. Examples of the ammonium salt include ammonium chloride. The alkali agent can be used alone or in combination of two or more. In the present disclosure, those corresponding to both the hydrogen carbonate or carbonate and the ammonium salt are regarded as the hydrogen carbonate or carbonate.

[0023] As the alkali agent, it is preferable to use sodium hydrogen carbonate which has little influence on the flavor of the soup.

[0024] The shape of the alkali agent is not particularly limited as long as it can be uniformly dispersed in the instant foaming powder soup. Examples of the shape of the alkali agent include powdery and granular. The alkali agent is preferably granular. The granular alkali agent can suppress foaming at an unintended timing due to moisture absorption when storing the instant foaming powder soup for a long time.

[0025] The content of the alkali agent in the instant foaming powder soup is preferably 1.6% by mass to 4.0% by mass, more preferably 2.5% by mass to 4.0% by mass, and still more preferably 2.8% by mass to 3.9% by mass based on the mass of the instant foaming powder soup. By setting the content of the alkali agent within the above range, it is possible to enhance the foaming property of the instant foaming powder soup and effectively reduce the influence on the flavor of the soup.

[0026] The content of the foaming agent in the instant powdered soup with foamability, that is, the total content of the acid agent and the alkali agent, is 3.0% by mass to 7.5% by mass based on the mass of the instant powdered soup with foamability. By setting the content of the foaming agent to 3.0% by mass to 7.5% by mass, it is possible to enhance the foamability of the instant powdered soup with foamability while effectively reducing the influence on the flavor of the soup. The content of the foaming agent in the instant powdered soup with foamability is preferably 4.6% by mass to 7.5% by mass, more preferably 5.2% by mass to 7.1% by mass, based on the mass of the instant powdered soup with foamability.

[0027] The mass ratio of the acid agent to the alkali agent in the foaming agent (mass of acid agent / mass of alkali agent) is preferably 0.7 to 1.2, more preferably 0.7 to 1.0, and even more preferably 0.7 to 0.9. By setting the mass ratio of the acid agent to the alkali agent within the above range, the foamability of the instant powdered soup with foamability can be effectively enhanced.

[0028] The quillaja extract can promote the formation of foam by the foaming agent and enhance the shape retention of the formed foam. The quillaja extract includes not only the extract obtained by extracting quillaja (scientific name: Quillaja Saponaria Molina), which is the extraction raw material, with a solvent, but also dilution solutions, concentrated solutions, and extracts of the extract solution, dried products obtained by drying the extract solution, dilution solution, concentrated solution, or extract, as well as crude purified products and purified products thereof. Quillaja is an evergreen tree belonging to the genus Quillaja of the Rosaceae family, which grows wild in Chile, Bolivia, Peru, etc. in South America. The quillaja extract is obtained by extracting one or more parts selected from the group consisting of the bark, trunk, leaves, branches, flowers, roots, seeds, and fruits of quillaja with a solvent. Examples of the solvent include water, methanol, ethanol, propanol, isopropanol, acetone, methyl ethyl ketone, 1,3-butylene glycol, propylene glycol, glycerin, and mixed solvents of two or more of these.

[0029] The Gymnema extract contains gymnemic saponins. Saponins are glycosides in which sugars are bound to compounds (sapogenins) having a steroid skeleton or a triterpene skeleton, are contained in various plants, and are a general term for compounds that produce a colloidal aqueous solution that foams remarkably like soap. Since gymnemic saponins have strong surface activity, they have a foaming action and a foam retention action. Therefore, by using the Gymnema extract, the foaming property and foam retention property of the instant powdered soup with foaming property are improved.

[0030] The shape of the Gymnema extract is not particularly limited as long as it can be uniformly dispersed in the instant powdered soup with foaming property. Examples of the shape of the Gymnema extract include powdery and granular.

[0031] The content of the Gymnema extract in the instant powdered soup with foaming property is 0.20% by mass to 10.0% by mass based on the mass of the instant powdered soup with foaming property. By setting the content of the Gymnema extract to 0.20% by mass to 10.0% by mass, it is possible to enhance the foaming property and foam retention property of the instant powdered soup with foaming property while effectively reducing the influence on the flavor of the soup caused by the Gymnema extract. The content of the Gymnema extract in the instant powdered soup with foaming property is preferably 0.20% by mass to 9.9% by mass, more preferably 2.1% by mass to 9.8% by mass, based on the mass of the instant powdered soup with foaming property.

[0032] The mass ratio of the foaming agent to the Gymnema extract in the instant powdered soup with foaming property (mass of foaming agent / mass of Gymnema extract) is preferably 0.3 to 34.0, more preferably 0.4 to 34.0, and still more preferably 0.8 to 3.5. By setting the mass ratio of the foaming agent to the Gymnema extract within the above range, the foaming property and foam retention property of the instant powdered soup with foaming property can be effectively enhanced.

[0033] There are no particular restrictions on the raw materials for the instant foaming powder soup, and generally those used as raw materials for instant soups can be used. Examples of the raw materials include salts (such as sodium chloride, potassium chloride, magnesium chloride, etc.), sugars (such as sucrose, glucose, lactose, maltose, fructose, trehalose, starch syrup, dextrin, etc.), livestock meats, dairy products (such as foods mainly made from milk or dairy products), seafood, vegetables, spices, oils and fats (such as edible oils, flavor oils, processed oils and fats, powdered oils and fats, etc.), mushrooms, beans, soybean processed products (such as miso, soy sauce, soy protein, soy milk, okara, etc.), sesame, nuts, grains, starches, gelatins, various seasonings (such as amino acids, nucleic acids, acidulants, fermented seasonings, protein hydrolysates, yeast extracts, etc.), thickeners, flavors, colorants, vitamins, minerals, emulsifiers, starch modifiers (such as silicon dioxide, etc.). These raw materials are preferably in a dry state.

[0034] The instant foaming powder soup preferably further contains a food mainly made from milk or dairy products. The "food mainly made from milk or dairy products" refers to a food other than the type "cream" classified according to the differences in the type or content of fat, the presence or absence of additives, etc. in the Cabinet Order on the Standards for the Components of Milk and Dairy Products (Milk etc. Cabinet Order), and is a food labeled in accordance with the "Dairy Product Labeling Guidelines" of the Japan Dairy Association, Incorporated Administrative Agency. According to the Milk etc. Cabinet Order, "cream" is obtained by removing components other than milk fat from raw milk, etc., and no additives such as vegetable fat, emulsifier, stabilizer, etc. are added, and the milk fat content is 18.0% or more. On the other hand, even if milk fat is used as a raw material, those with an emulsifier or stabilizer added or partially replaced with vegetable fat (such as coconut oil, palm oil, soybean oil, etc.) are classified as "foods mainly made from milk or dairy products". The food mainly made from milk or dairy products can further enhance the foaming property and foam retention of the instant foaming powder soup.

[0035] The content of the food mainly made from milk or dairy products in the instant foaming powder soup is preferably 0.1% by mass to 8.0% by mass, more preferably 3.5% by mass to 8.0% by mass, based on the mass of the instant foaming powder soup.

[0036] The instant foaming powder soup preferably further contains a thickener. The thickener can further enhance the foaming property and foam retention of the instant foaming powder soup. The thickener is not particularly limited as long as it has a thickening effect, is used in the food field, and has the property of dissolving or dispersing in water in a powder state. Examples of the thickener include xanthan gum, guar gum, carob bean gum, locust bean gum, tara gum, tamarind seed gum, glucomannan, tragacanth gum, carrageenan, tara gum, cassia gum, glucomannan, native type gellan gum, deacylated type gellan gum, pectin, psyllium seed gum, agar, gelatin, pectin, karaya gum, gum arabic, macrohomopsis gum, ramzan gum, gatti gum, alginic acid or alginate, curdlan, pullulan, methyl cellulose (MC), hydroxypropyl methyl cellulose (HPMC), sodium carboxymethyl cellulose (CMC), calcium carboxymethyl cellulose (CMC), hydroxypropyl cellulose (HPC), microcrystalline cellulose, soy polysaccharides, and at least one selected from the group consisting of modified and chemical-processed starches. Since it has little influence on the flavor of the soup, it is preferable to use gelatin as the thickener.

[0037] The content of the thickener in the instant foaming powder soup is preferably 0.1% by mass to 3.0% by mass, more preferably 1.3% by mass to 3.0% by mass, based on the mass of the instant foaming powder soup.

[0038] The instant foaming powder soup preferably further contains a protein hydrolyzate. The protein hydrolyzate contains peptides or amino acids obtained by hydrolyzing proteins with enzymes or acids. Examples of the protein hydrolyzate include at least one selected from the group consisting of animal protein hydrolyzate (HAP) and vegetable protein hydrolyzate (HVP). The protein hydrolyzate can further enhance the foaming property and foam retention of the instant foaming powder soup.

[0039] The content of the protein hydrolyzate in the instant foaming powder soup is preferably 0.1% by mass to 3.6% by mass, more preferably 1.5% by mass to 3.6% by mass based on the mass of the instant foaming powder soup.

[0040] By adding a fragrance to the instant foaming powder soup, it may be possible to mask unpleasant off-flavors and odors such as sourness, bitterness, peculiar flavors, and astringency caused by acid agents, alkaline agents, or Kigelia extracts.

[0041] 〈Method for Producing Instant Foaming Powder Soup〉 The instant foaming powder soup can be produced by powder-mixing the above-mentioned raw materials, a foaming agent (acid agent and alkaline agent), and Kigelia extract. The mixing order of these components is not particularly limited.

[0042] For powder mixing, a container-rotating type or stirring type powder mixer can be used. Examples of the container-rotating type powder mixer include a W-type mixer, a V-type mixer, and a drum-type mixer. Examples of the stirring type powder mixer include a ribbon mixer and a conical screw type mixer.

[0043] The temperature of the powder mixing is not particularly limited, but it can be, for example, 15°C to 80°C. In order to suppress the reaction of the foaming agent caused by the presence of moisture, the humidity in the powder mixing atmosphere is preferably 60% RH or less. The powder mixing atmosphere may be depressurized to discharge the moisture volatilized from the raw materials, etc. during powder mixing to the outside.

[0044] Raw materials that are not in a dry state are preferably mixed with other components while drying during powder mixing. In this case, the foaming agent is preferably added after the raw materials are dried.

[0045] If necessary, post-processes such as crushing, classification, drying, and individual packaging may be performed after powder mixing.

[0046] 〈Method for Using Instant Foaming Powder Soup〉 The instant foaming powder soup can be used for various purposes. Examples of the uses of the instant foaming powder soup include foods such as instant noodles, instant cup noodles, and cup soups that contain the instant foaming powder soup. The instant foaming powder soup can be particularly preferably used as the soup for instant noodles and instant cup noodles. The instant foaming powder soup can be eaten, for example, by pouring hot water or water 20 to 35 times the mass of the instant foaming powder soup.

Example

[0047] In the following examples, specific embodiments of the present disclosure are illustrated, but the present invention is not limited thereto. All parts and percentages, including the tables, are by mass unless otherwise specified. The numerical values include errors essentially caused by the measurement principle and the measuring device. The numerical values are shown as significant figures that have been rounded in the normal way, including those described in the tables.

[0048] 〈Raw materials〉 The raw materials used in this example are shown in Table 1.

[0049]

Table 1

[0050] The composition of the powdered soup raw materials (pork bone flavor, soy sauce flavor, miso flavor, and salt flavor) used in this example is shown in Table 2.

[0051]

Table 2

[0052] 〈Example 1〉 To 13.0 g of the powdered soup raw material with pork bone flavor, 0.45 g of citric acid (acid agent) and 0.55 g of sodium hydrogen carbonate (alkali agent) as foaming agents, and 0.50 g of Kiraya extract, Kiraya Nin P-20, as a foam stabilizer were added and uniformly mixed to prepare the instant foaming powder soup of Example 1.

[0053] The foaming property, foam retention property, and sensory evaluation of the instant foaming powder soup were carried out according to the following procedures. 400 mL of boiling water was measured with a 1 L graduated cylinder and placed in a pot to boil. 70 g of instant noodles were put into the pot and cooked for 3 minutes while loosening the noodles. Then, the cooked noodles and boiling water were transferred to a 500 mL beaker, and the instant foaming powder soup was added to the beaker and stirred 20 times with a medicine spoon to dissolve the soup.

[0054] The height (mm) of the foam generated in the dissolved soup was measured. The foam height was measured immediately after dissolution, after 5 minutes, 10 minutes, 15 minutes, and 20 minutes to evaluate the foam retention. Since the foam height immediately after dissolution was unstable, the foam height at 15 seconds after adding the instant foaming powder soup was used as the foam height immediately after dissolution. When the foam no longer covered the entire surface of the beaker, the amount of foam was considered insufficient.

[0055] The sensory evaluation of the soup was carried out by 4 experienced panelists (Panelist A to Panelist D) according to the following sensory evaluation criteria. The average value was obtained from the sensory evaluation scores of the 4 panelists. An average value of 3 to 5 points was set as the acceptable range.

[0056] Sensory evaluation score 5 points: No off-flavors or odors such as sourness are felt, and the flavor as a product is good. 4 points: Slight off-flavors or odors such as sourness are felt, but the flavor as a product is maintained. 3 points: Off-flavors or odors such as sourness are felt, but the flavor as a product is maintained. 2 points: Off-flavors or odors such as sourness are felt, and the flavor as a product is not maintained. 1 point: Strong off-flavors or odors such as sourness are felt, and the flavor as a product is not maintained.

[0057] 〈Comparative Example 1 to Comparative Example 11〉 An instant foaming powder soup was prepared in the same procedure as in Example 1, except that the foam stabilizer was changed as shown in Table 3. The measurement of the foaming property and foam retention property and the sensory evaluation of the obtained instant foaming powder soup were also carried out in the same procedure as in Example 1.

[0058] The compositions of the instant foaming powder soups of Example 1 and Comparative Examples 1 to 11 are shown in Table 3.

[0059]

Table 3

[0060] The evaluation results of the foaming powder instant soups of Example 1 and Comparative Examples 1 to 11 are shown in Table 4.

[0061]

Table 4

[0062] In all of Example 1 and Comparative Examples 1 to 11, the foam height immediately after dissolution showed a high value. After 5 minutes and later, a difference occurred in the foam retention depending on the type of foam stabilizer. The foam retention time of some foam stabilizers (Comparative Examples 2, 6, and 8) was less than 20 minutes because the amount of foam was insufficient. Example 1 had a high foam height both immediately after dissolution and after 20 minutes, and was excellent in foamability and foam retention.

[0063] 〈Examples 2 to 11 and Comparative Examples 12 to 23〉 An instant foaming powder soup was prepared in the same procedure as in Example 1, except that the foam stabilizer was a Kiraya extract and the composition of the foaming agent and the foam stabilizer was changed as shown in Table 5.

[0064] The foamability and foam retention of the instant foaming powder soup were measured and sensory evaluation was performed according to the following procedure. 300 mL of hot water was measured with a 1 L graduated cylinder, the hot water was transferred to a 500 mL beaker, the instant foaming powder soup was added to the beaker, and the soup was dissolved by stirring 20 times with a medicine spoon.

[0065] The height (mm) of the foam generated in the dissolved soup was measured. The foam retention was evaluated by measuring the foam height immediately after dissolution, after 5 minutes, 10 minutes, 15 minutes, and 20 minutes. Since the foam height immediately after dissolution was unstable, the foam height at 15 seconds after the addition of the instant foaming powder soup was taken as the foam height immediately after dissolution. When the foam no longer covered the entire surface of the beaker, the amount of foam was considered insufficient.

[0066] The soup was subjected to a sensory evaluation by four experienced panelists (Panelists A to D) according to the same sensory evaluation criteria as in Example 1. The average scores of the four panelists were calculated, with an average score of 3 to 5 points being considered to be within the acceptable range.

[0067] The compositions of the effervescent powdered instant soups of Examples 2 to 11 and Comparative Examples 12 to 23 are shown in Table 5. Table 5 also shows the composition of the effervescent powdered instant soup of Example 1.

[0068] [Table 5]

[0069] The evaluation results of the effervescent powder instant soups of Examples 2 to 11 and Comparative Examples 12 to 23 are shown in Table 6. Table 6 also shows the evaluation results of the effervescent powder instant soup of Example 1.

[0070] [Table 6]

[0071] In Comparative Examples 12 and 13, the amount of foaming agent blended was small, so the amount of foam produced was insufficient immediately after dissolution. On the other hand, in Example 2, foam was maintained for 20 minutes or more. In Comparative Examples 19 to 23, the amount of foaming agent blended was large, so the acidity was strong and outside the acceptable range. On the other hand, in Example 11, the acidity was within the acceptable range and foam was maintained for 20 minutes or more.

[0072] In Comparative Examples 17 and 18, the amount of Quillaja extract blended was small, so although foam was generated immediately after dissolution, the amount of foam became insufficient after 10 minutes. On the other hand, in Example 11, foam was maintained for 20 minutes or more. In Comparative Examples 14 to 16, the amount of Quillaja extract blended was large, so the astringency characteristic of Quillaja extract was strong and outside the acceptable range. On the other hand, in Example 2, the astringency of the Quillaja extract was within the acceptable range, and foam was maintained for 20 minutes or more.

[0073] Examples 12 to 20 As representative instant noodle seasonings, soy sauce flavor, miso flavor, and salt flavor were selected to prepare a foaming powder instant soup. The blending amounts of the foaming agent and the kiraiya extract were set to the amounts corresponding to Example 2 (less foaming agent and more kiraiya extract), Example 7 (medium amounts of foaming agent and kiraiya extract), and Example 11 (more foaming agent and less kiraiya extract). A foaming powder instant soup was prepared in the same procedure as in Example 1, except that the powder soup raw materials were changed as shown in Table 7.

[0074] The measurement of the foaming property and foam retention of the foaming powder instant soup and the sensory evaluation were carried out in the same procedure as in Example 2.

[0075] The compositions of the foaming powder instant soups of Examples 12 to 20 are shown in Table 7. The compositions of the foaming powder instant soups of Example 2, Example 7, and Example 11 are also re-listed in Table 7.

[0076]

Table 7

[0077] The evaluation results of the foaming powder instant soups of Examples 12 to 20 are shown in Table 8. The evaluation results of the foaming powder instant soups of Example 2, Example 7, and Example 11 are also re-listed in Table 8.

[0078]

Table 8

[0079] In the case of foaming powder instant soups with a tonkotsu flavor (Examples 2, 7, and 11) and a miso flavor (Examples 15 to 17) that contain foods using milk or dairy products as the main ingredient and have a large amount of thickener added, the foam was retained for a longer time. Without being bound by any theory, it is considered that the solutions of general powdered instant soups with a tonkotsu flavor and a miso flavor have a high viscosity and are often cloudy and emulsified, which is advantageous for foam retention. Foaming and foam retention were also observed for the foaming powder instant soups with a soy sauce flavor (Examples 12 to 14) and a salt flavor (Examples 18 to 20) that do not contain foods using milk or dairy products as the main ingredient and have a small amount of thickener added.

Claims

1. An instant foaming powder soup comprising a foaming agent containing an acid agent and an alkaline agent, and a quillaia extract, wherein the content of the foaming agent is 3.0% by mass to 7.5% by mass based on the mass of the instant foaming powder soup, and the content of the quillaia extract is 0.20% by mass to 10.0% by mass based on the mass of the instant foaming powder soup.

2. The instant foaming powder soup according to claim 1, further comprising a food product mainly made from milk or dairy products.

3. The instant foaming powder soup according to claim 1 or 2, further comprising a thickening agent.

4. The instant foaming powder soup according to claim 1 or 2, further comprising a protein hydrolyzate.

5. A food product comprising the instant foaming powder soup according to claim 1 or 2.

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