Concentrated liquid soup

Abstract

To provide a concentrated liquid soup to be eaten after adding hot water or cold water, dissolving therein and mixing therewith, the concentrated liquid soup having thick and tasty feelings of oils from such as pork bone, chicken bone, or seafood, while having a refreshing flavor of soy sauce or salt.SOLUTION: A concentrated liquid soup includes an edible oil, indigestible glucan and emulsifier.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a concentrated liquid soup that can be consumed by adding hot water or water, dissolving and mixing, and in particular to a concentrated liquid soup that can be used as a concentrated soup to be added to frozen or chilled noodles or instant noodles. More particularly, the present invention relates to a concentrated liquid soup containing edible oils and fats, indigestible glucan, and an emulsifier. [Background technology]

[0002] Concentrated liquid soups are used in a variety of processed food applications. These concentrated liquid soups can be broadly divided into non-emulsified soups and soups that are forcibly emulsified using emulsifiers (hereafter referred to as "forced emulsification"). For example, clear soup and soy sauce soup fall into the non-emulsified category. On the other hand, pork bone soup and plain soup fall into the forced emulsification category.

[0003] On the other hand, the authentic pork bone soy sauce soups known as "Iekei Ramen" (family ramen) served at individual restaurants have a water-containing phase mainly made up of soy sauce and salt, an emulsified phase, and a flavor oil phase mainly made up of flavor oil. The presence of these three phases creates a sharp soy sauce flavor while still retaining the richness and umami of fats and oils from pork bones, chicken bones, and seafood. Another feature is that the emulsified phase contains fat particles with various surface areas. The fat particles with large surface area give the impression of the thickness of the fat and the direct aroma, while the fat particles with small surface area give the impression of a mellow taste, which changes the flavor over time and leads to repeated consumption. Similarly, for salt-based soups, the three phases mentioned above create a light salty flavor while still retaining the umami of oil and fat.

[0004] Therefore, in order to realize a rich soup with a high fat and oil content, it has been proposed to adjust the water content relative to the fat and oil content (see Patent Document 1). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-29655 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the soup described in Patent Document 1 has a problem in that although the fat and oil content is increased, it is thickened using a thickener, resulting in a flavor similar to that of processed food.

[0007] On the other hand, when an attempt is made to forcibly emulsify a pork bone soy sauce-based soup or a salt-based soup having the above three phases (hereinafter referred to as "semi-emulsified soup" in the present invention), the resulting soup has a problem in that although the richness of the oil and fat is felt, the saltiness is mellowed and the flavor becomes uniform.

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

[0009] Therefore, the present inventors conducted extensive research to solve the above problems and found that by adding edible fats and oils, indigestible glucan, and an emulsifier to a concentrated liquid soup, it is possible to obtain a concentrated liquid soup that has the richness and umami of fats and oils, yet also has the light flavor of soy sauce and salt.

[0010] More specifically, a method was investigated in which a diluted liquid soup having at least a water-containing partial phase, an emulsified phase, and a flavor oil partial phase can be obtained by simply adding hot water or water to a concentrated liquid soup, followed by dissolving and mixing. They also discovered that by adding indigestible glucan to the water-containing portion of concentrated liquid soup, it is possible to add more edible oil and fat, thereby enhancing the richness of the oil and fat. Furthermore, the inventors have newly discovered that by incorporating an emulsifier into the flavor oil portion, when hot water is poured into the concentrated liquid soup and then the soup is dissolved and mixed, a portion of the edible oil contained in the water-containing portion and a portion of the emulsifier contained in the flavor oil portion form oil droplets, generating an emulsified phase. Based on this finding, the inventors have completed the present invention.

[0011] That is, according to one aspect of the present invention, there is provided a concentrated liquid soup comprising an edible oil or fat, an indigestible glucan, and an emulsifier.

[0012] In this aspect of the present invention, the HLB value of the emulsifier is preferably 8 or more and 18 or less.

[0013] In this aspect of the present invention, the emulsifier is preferably at least one of soybean lecithin, egg yolk lecithin, and glycerin fatty acid ester.

[0014] In one aspect of the present invention, the concentrated liquid soup is a separated liquid soup having at least a water-containing portion and a flavor oil portion, and it is preferable that the water-containing portion contains indigestible glucan and the flavor oil portion contains an emulsifier.

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

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

[0017] In one embodiment of the present invention, the blending ratio of indigestible glucan to edible oils and fats contained in the water-containing portion of the concentrated liquid soup is preferably 10 to 20 parts indigestible glucan per 100 parts of edible oils and fats.

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

[0019] In one embodiment of the present invention, hot water or water is poured into the concentrated liquid soup, followed by dissolution and mixing to form a diluted liquid soup, which comprises at least a water-containing partial phase, an emulsified phase, and a flavor oil partial phase. [Effects of the Invention]

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

[0021] [Figure 1] Photographs showing the phase states of the diluted liquid soups after adding hot water to each of the three types of concentrated liquid soup, dissolving and mixing, and then leaving to stand for one minute. From left to right, the photographs show the forcedly emulsified soup, the concentrated liquid soup of the present invention, and the unemulsified soup. [Figure 2] Photographs showing oil and fat particles contained in the emulsified phase of diluted liquid soups after pouring hot water into each of three types of concentrated liquid soup, dissolving and mixing, and then leaving to stand for one minute. From left to right, the photographs show the concentrated liquid soup of the present invention, the forcedly emulsified soup, and the non-emulsified soup. DETAILED DESCRIPTION OF THE INVENTION

[0022] The present invention will be described in detail below. In the present invention, "%" means "% by mass" and "parts" means "parts by mass".

[0023] <Concentrated liquid soup> The concentrated liquid soup of the present invention contains edible oils and fats, indigestible glucan, and an emulsifier, and can provide a concentrated liquid soup that has the richness and umami of oils and fats such as pork bones, chicken bones, and seafood, while also having the light and refreshing flavor of soy sauce and salt.

[0024] The concentrated liquid soup of the present invention is a separated liquid soup having at least a water-containing portion and a flavor oil portion, the water-containing portion containing indigestible glucan, and the flavor oil portion containing an emulsifier.

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

[0026] <Serving format of concentrated liquid soup> The concentrated liquid soup of the present invention can be provided in a form in which all ingredients, including the water-containing portion and the flavor oil portion, are sealed in a single soup pack, or the water-containing portion containing the indigestible glucan and the flavor oil portion containing the emulsifier are sealed in separate soup packs. However, from the standpoint of convenience and production efficiency, it is preferable to seal all ingredients in a single soup pack. In conventional technology, when the water-containing portion and the flavor oil portion containing the emulsifier are sealed in a single soup pack, there is a problem that they emulsify due to vibration during transportation, resulting in an undesirable taste when eaten. However, with the concentrated liquid soup of the present invention, even if it is sealed in a single packet, an emulsified phase can only be generated by adding hot water or water, dissolving and mixing the ingredients at the time of eating.

[0027] <Diluted liquid soup> The concentrated liquid soup of the present invention can be converted into a diluted liquid soup consisting of at least a water-containing partial phase, an emulsified phase, and a flavor oil partial phase by adding hot water or water, dissolving, and mixing.

[0028] <Water-containing part> In the present invention, the hydrous portion refers to a portion primarily composed of a seasoning liquid containing soy sauce and salt. For example, it may contain soy sauce, salt, extracts obtained by extracting and concentrating meat or vegetables with hot water or the like, thickeners such as starch, sodium glutamate, sugar, salt, spices, inosine monophosphate (IMP), guanosine monophosphate (GMP), soy sauce, miso paste, vinegar, mirin, and the like, as well as water. The extracts are obtained by frying or boiling ingredients, primarily meat (livestock meat, fish meat, pork bones, chicken bones, beef bones), as well as vegetables, to extract their components. The cooking method is not particularly limited. Although the flavor oil portion is defined as a separate component in the present invention, edible oils and fats are also added to the hydrous portion.

[0029] <Hydrous partial phase> In the present invention, the term "water-containing partial phase" refers to an aqueous phase mainly composed of the water-containing portion that is generated by adding hot water or water to the concentrated liquid soup and then dissolving and mixing the water-containing partial phase. Here, the ingredients contained in the water-containing portion that constitutes the concentrated liquid soup and the water-containing partial phase that constitutes the diluted liquid soup, and their amounts of ingredients contained therein, do not have to be the same.

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

[0031] <Flavor oil partial phase> In the present invention, the flavor oil partial phase refers to an oil phase mainly composed of flavor oil that is generated by adding hot water or water to a concentrated liquid soup and then dissolving and mixing the ingredients. Here, the ingredients and their blending amounts contained in the flavor oil partial phase that constitutes the concentrated liquid soup and the flavor oil partial phase that constitutes the diluted liquid soup do not have to be the same.

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

[0033] <Emulsification phase> In the present invention, the emulsified phase refers to a state in which the oil phase is dispersed in the form of oil droplets in the water phase (oil-in-water type (O / W type)) that occurs when hot water or water is poured into the concentrated liquid soup, followed by dissolution and mixing.

[0034] <Oil particles> In the present invention, the term "oil granules" refers to oil granules that are basically circular or elliptical in shape and contained in the emulsified phase. Larger granules give the impression of the thickness of the oil and a direct aroma, while smaller granules give the impression of a mellow taste. The shape and area of ​​the granules change when the granules are stirred with chopsticks during eating, which leads to repeated eating habits that encourage people to eat them again and again.

[0035] <Edible fats and oils> The edible fats and oils in the present invention may be any fats and oils that are generally used for food. For example, animal fats and oils such as lard, beef tallow, chicken oil, and milk fat, and vegetable fats and oils such as sesame oil, olive oil, rice oil, soybean oil, rapeseed oil, cottonseed oil, and corn oil can be used. These may be used alone or in combination as needed.

[0036] <Flavored oil> In the present invention, flavor oil refers to edible oils and fats to which flavor ingredients (spices, fragrances, seasonings, etc.) have been added, and which impart the flavor of the flavor ingredients during cooking, such as chili oil, chicken oil (Cheese oil), and green onion oil.

[0037] <Edible oil and fat content> (Content of edible oils and fats in the water-containing portion of concentrated liquid soup) The content of edible oils and fats in the water-containing portion of the concentrated liquid soup of the present invention is preferably 10% to 30% and more preferably 15% to 25% because this tends to enhance the richness of the oils and fats. If the content is less than 10%, the richness of the oils and fats is less noticeable. On the other hand, if the content is more than 30%, the added edible oils and fats may separate.

[0038] <Viscosity of concentrated liquid soup> Generally, the viscosity of the aqueous portion is increased to increase the amount of edible oil added to the aqueous portion without separating the edible oil. This means that the aqueous portion contains concentrated extracts, solids, and thickeners, and a high viscosity allows for more edible oil to be added and mixed in. However, increasing the viscosity of the aqueous portion also increases the viscosity of the liquid soup when diluted with hot water, making it difficult to detect the light flavors of soy sauce and salt that are characteristic of semi-emulsified soup. Therefore, in the present invention, by blending indigestible glucan into the water-containing portion of concentrated liquid soup, it is possible to increase the amount of edible oil or fat that can be added to the water-containing portion while still maintaining a thin soup. For example, the viscosity of the concentrated liquid soup of the present invention, as measured with a B-type viscometer, is preferably 0.5 Pa·s or more and 7.0 Pa·s or less, and more preferably 0.7 Pa·s or more and 4.0 Pa·s or less.

[0039] <Indigestible glucan> In the present invention, "resistant glucan" refers to a dietary fiber fraction that exhibits resistance to digestion among resistant carbohydrates obtained by a method in which starch hydrolysate is used as the main raw material and sugars are thermally polymerized using activated carbon as a catalyst. The "resistant glucan" obtained in this manner is presumed to have a molecular structure that is mainly composed of α-1,6 bonds, with a mixture of α and β bonds. Examples of such resistant glucans include Fit Fiber #80 (registered trademark, manufactured by Nihon Shokuhin Kako Co., Ltd.).

[0040] <Indigestible glucan content> (Amount of indigestible glucan contained in the water-containing portion of concentrated liquid soup) The content of indigestible glucan in the water-containing portion of the concentrated liquid soup of the present invention is preferably 0.4% to 8% and more preferably 0.4% to 3.5% because it increases the content of edible oils and fats in the water-containing portion. If it is less than 0.4%, the content of edible oils and fats in the water-containing portion will decrease, resulting in a smaller emulsified phase and making it difficult to sense the mellowness and richness of the oils and fats. On the other hand, if it is more than 8%, the properties and flavor of the soup will not be affected, but it will be uneconomical.

[0041] (Ratio of indigestible glucan to edible fats and oils contained in the water-containing portion of concentrated liquid soup) The blending ratio of indigestible glucan to edible oils and fats contained in the water-containing portion of the concentrated liquid soup of the present invention is preferably 10 to 20 parts, more preferably 13 to 18 parts, of indigestible glucan per 100 parts of edible oils and fats, since this facilitates achieving an optimal balance between the water-containing phase, emulsified phase, and flavor oil phase of the diluted liquid soup. If the blending ratio is less than 10 parts, the content of edible oils and fats contained in the water-containing portion will be reduced, resulting in a smaller emulsified phase and a less mellow flavor. On the other hand, if the blending ratio is more than 20 parts, the soup's properties and flavor will not be affected, but it will be uneconomical.

[0042] <Emulsifier> The emulsifier in the present invention may be any emulsifier commonly used for food, and may be at least one of soybean lecithin, egg yolk lecithin, and glycerin fatty acid ester, and is preferably soybean lecithin.

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

[0044] <Emulsifier content> (Emulsifier content in flavor oil of concentrated liquid soup) The content of emulsifier in the flavor oil portion of the concentrated liquid soup of the present invention affects the size of the emulsified phase constituting the diluted liquid soup and the fat particles floating in the flavor oil portion, and is therefore preferably 0.01% to 0.5%, and more preferably 0.02% to 0.1%. If the content is less than 0.01%, the proportion of large fat particles increases, making it difficult to sense the mellow flavor, although the aroma is directly transmitted. On the other hand, if the content is greater than 0.5%, the proportion of small fat particles increases, making it easier to achieve a uniform flavor similar to that of a forcedly emulsified soup.

[0045] <Other> In the present invention, seasonings such as sugar, salt, and soy sauce, and food additives such as sweeteners, coloring agents, preservatives, thickening agents, antioxidants, bittering agents, acidulants, strengthening agents, manufacturing agents, and flavorings may be added and used.

[0046] <Method of manufacturing concentrated liquid soup> In the concentrated liquid soup of the present invention, the water-containing portion and the flavor oil portion are generally produced in separate raw material tanks, and then the ingredients are filled into a single soup pack from the separate tanks through separate nozzles.

[0047] <Method of manufacturing the water-containing portion> 1.Heating and stirring process When producing the water-containing portion of the concentrated liquid soup of the present invention, liquid ingredients such as soy sauce are added to a stirrer or kneader according to a predetermined blend, and after mixing and stirring, powder ingredients are added and the mixture is heated to, for example, about 80 to 95°C.

[0048] 2. Cooling process Next, the water-containing portion heated in the heating step is cooled. The cooling method is not particularly limited, but for example, the rough heat may be removed by natural cooling or cooling with running water. The cooling temperature is, for example, cooled to 50°C or less.

[0049] <Production method of flavor oil portion> When producing the flavor 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 blend and mixed and stirred at, for example, 40 to 50°C. [Example]

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

[0051] (Example 1 - Pork bone soy sauce soup) (1) Preparation of the hydrous portion Based on the following recipe: water-containing portion (Table 1), 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 to a raw material tank to obtain a seasoning liquid. Next, the mixture was heated with stirring 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 fats and oils (lard, vegetable fats and oils) and 3.0 kg of indigestible glucan were added to the seasoning liquid cooled to 70°C and stirred to obtain a water-containing portion. Finally, when the product temperature had dropped below 45°C, 60g of the product was filled into soup packs.

[0052] [Table 1]

[0053] (2) Preparation of flavor oil portion Based on the following blending ratios (flavor oil portion) (Table 2), 94.0 kg of flavor oil (chicken oil), 0.05 kg of soybean lecithin (SLP-paste, manufactured by Tsuji Oil Mills, HLB=approximately 14, paste form), and 5.95 kg of flavoring were added to a raw material tank to obtain an oil liquid. Next, the mixture was heated with stirring until the liquid temperature reached 40-50°C, obtaining a flavor oil portion. Finally, 25 g of the obtained flavor oil portion was filled into the soup packs filled with the water-containing portion, and the tops were heat-sealed to obtain 85 g of the concentrated liquid soup of Example 1.

[0054] [Table 2]

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

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

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

[0058] Comparative Example 4 The procedure was the same as in Example 1, except that 3.0 kg of maltodextrin was used instead of the indigestible glucan.

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

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

[0061] Example 2 The procedure was the same as in Example 1, except that 0.05 kg of glycerin fatty acid ester (HLB=approximately 7) was used instead of soybean lecithin.

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

[0063] Example 4 The procedure was the same as in Example 1, except that 0.05 kg of egg yolk lecithin (PL-30S, manufactured by Kewpie Corporation, HLB=approximately 12) was used instead of soybean 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, and 250 mL of hot water at 95°C or higher was added. The mixture was then dissolved and mixed with chopsticks to obtain diluted liquid soups. Separately, raw noodles (cut with a square blade, No. 12 cutting blade) prepared from wheat flour, starch, and kansui (water simmered in brine) were boiled in 1 L of hot water for 6.5 minutes on a gas stove. After boiling, the noodles were removed and the noodles were completed. The noodles were then tasted using the diluted liquid soup prepared earlier, and an appearance evaluation and a sensory evaluation were carried out. The sensory evaluation was carried out by a panel of five people, who evaluated the noodles according to the following criteria. The average evaluation was used as the evaluation for the sample. The results are shown in Tables 3 and 4.

[0065] <Appearance evaluation> 1. Phase state ○: A water-containing phase, an emulsified phase, and a flavor oil phase were confirmed, and the balance of each phase was optimal. △: There is room for improvement in the balance of each phase. ×1: No emulsified phase was observed. ×2: The entire sample was emulsified, resembling a forcedly emulsified soup.

[0066] 2.Oil particles ○: The soup contained oil particles of various sizes. △: The soup contained oil particles of various sizes, but the proportion of small or large oil particles was uneven. ×: The size of the oil particles contained in the soup was uniform. - No oil or fat particles were detected 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 the extent that it caused any problems. ×: Overall cloudy.

[0068] 4. Thickness 〇: The soup was smooth and not thick. ×: The soup was thick.

[0069] <Sensory evaluation> 〇: The soup had the rich flavor and umami of fats and oils from pork bones, chicken bones, and seafood, but also had the light flavor of soy sauce and salt. △1: The soup was slightly less oily and rich. △2: The soup had a strong, uniform flavor, similar to a forced emulsification soup. ×: The soup lacked the richness and umami of fats and oils from pork bones, chicken bones, or seafood, and also lacked the light flavor of soy sauce or salt.

[0070] [Table 3]

[0071] [Table 4]

[0072] From Table 3, it was possible to confirm that the diluted liquid soup of Example 1 contained a water-containing partial phase, an emulsified phase, and a flavor oil partial phase, and that the soup contained fat particles of various sizes. The turbidity and thickness were also good. In terms of flavor, it was confirmed that the soup was a pork bone soy sauce-based soup that had the richness and umami of fats and oils from pork bones, chicken bones, and seafood, while also possessing a sharp soy sauce flavor. Compared with the soup of Example 1, the soups of Examples 2 to 4 had room for improvement in terms of phase, oil particles, turbidity, and flavor, but were still delicious pork bone and soy sauce-based soups.

[0073] On the other hand, as can be seen from Table 4, the soup of Comparative Example 1 was cloudy overall. The soups of Comparative Examples 2, 4, and 6 were emulsified overall, and the phase state could not be confirmed, and they were thick. As for the flavor, they had a uniform flavor similar to that of a forcedly emulsified soup. In the soups of Comparative Examples 3 and 5, no emulsified phase was observed, and the soups did not have a rich oily feel.

[0074] <Test Example 2> Next, the contents of indigestible glucan and emulsifier were verified and evaluated. Appearance evaluation and sensory evaluation were the same as above, so they are omitted here. The results are shown in Table 5.

[0075] Example 5 The procedure was the same as in Example 1, except that 4.0 kg of indigestible glucan was used.

[0076] Example 6 The procedure was the same as in Example 1, except that 2.3 kg of indigestible glucan was used.

[0077] Example 7 The same as Example 1 except that 0.10 kg of soybean lecithin was used.

[0078] Example 8 The same as Example 1 except that 0.025 kg of soybean lecithin was used.

[0079] [Table 5]

[0080] As can be seen from Table 5, the soups of Examples 5 to 8, compared to the soup of Example 1, have room for improvement in terms of phase state and oil granules, but overall were delicious pork bone and soy sauce soups.

Claims

1. A concentrated liquid soup that is consumed by adding hot water or water, dissolving and mixing, The concentrated liquid soup has at least a water-containing portion and a flavor oil portion, Contains edible oils and fats, indigestible glucan, and emulsifiers, Concentrated liquid soup.

2. The HLB value of the emulsifier is 8 or more and 18 or less. The concentrated liquid soup according to claim 1.

3. The emulsifier is at least one of soybean lecithin, egg yolk lecithin, and glycerin fatty acid ester.

3. The concentrated liquid soup according to claim 1 or 2.

4. The concentrated liquid soup is a separated liquid soup having at least a water-containing portion and a flavor oil portion, The water-containing portion contains indigestible glucan, The flavor oil portion contains an emulsifier. A concentrated liquid soup according to any one of claims 1 to 3.

5. The content of edible oils and fats contained in the water-containing portion of the concentrated liquid soup is 10% or more and 30% or less. A concentrated liquid soup according to any one of claims 1 to 4.

6. The content of indigestible glucan contained in the water-containing portion of the concentrated liquid soup is 0.4% or more and 8.0% or less. A concentrated liquid soup according to any one of claims 1 to 5.

7. The blending ratio of the indigestible glucan to the edible oil and fat contained in the water-containing portion of the concentrated liquid soup is The indigestible glucan is 10 parts to 20 parts per 100 parts of edible oils and fats, A concentrated liquid soup according to any one of claims 1 to 6.

8. The content of the emulsifier contained in the flavor oil portion of the concentrated liquid soup is 0.01% or more and 0.5% or less. Concentrated liquid soup according to any one of claims 1 to 7.

9. In the diluted liquid soup obtained by adding hot water or water to the concentrated liquid soup and then dissolving and mixing the liquid soup, Consisting of at least an aqueous partial phase, an emulsified phase, and a flavor oil partial phase; A concentrated liquid soup according to any one of claims 1 to 8.

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