Soups and their manufacturing methods

Abstract

To provide soups having an ingredient well dispersed and a production method thereof or soups exhibiting suppressed oil floating and a production method thereof.SOLUTION: Sphingoglycolipid is added in production of soups, to thereby enable the production of the soups having good dispersibility of an ingredient and not exhibiting oil floating.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for manufacturing soups and an improvement of soups.

Background Art

[0002] "Soup" is generally a general term for the sauces of Western cuisine in a narrow sense, but in modern times, it is used to refer to dishes with a lot of moisture, distinguished from sauces. These days, a variety of soups are manufactured as products and sold in various forms such as canned foods, retort pouch foods, powdery or granular foods, etc. Among them, those with a large variety and amount of ingredients, or those with a rich flavor and texture, tend to be preferred. Generally, soups are made by adding ingredients such as vegetables, grains, and livestock meat, either as they are or processed, seasonings, milk components, spices, etc. to water and cooking. When soups contain various ingredients with different specific gravities, there is a drawback that the ingredients tend to be unevenly distributed and cannot be evenly distributed when filling the bag or container. For example, when manufacturing soups in a vertically long pot and pumping the soups from the bottom of the pot, ingredients with a high specific gravity that tend to sink in water flow unevenly at the beginning of the liquid feeding, while ingredients with a low specific gravity that tend to float in water remain until the end of the liquid feeding. This causes a problem that the breakdown of the ingredients filled in each container varies depending on the timing of the liquid feeding. In order to solve such problems, it is necessary to improve the dispersibility of the ingredients. For the purpose of uniformly dispersing the ingredients, increasing the viscosity of the liquid part using starches (for example, Patent Document 1) or thickening polysaccharides (for example, Patent Document 2) has been carried out. On the other hand, in addition to the oils and fats used for cooking, it is common to add oils and fats to soups in order to bring out the flavor and umami of the soups. However, since soups have low viscosity and high fluidity, there is a problem that it is difficult to disperse or emulsify the oils and fats, and oil separation easily occurs. In order to solve that problem, an emulsifier may be used, but an off-flavor peculiar to the emulsifier will be imparted, and in recent years, there has been a demand not to use such additives due to health consciousness. Patent Document 3 discloses a powdered or granular corn potage soup containing a milk fat coating component for the purpose of suppressing the grassy taste of corn, and states that the commercially available "Milk Ceramide MC-5" (manufactured by Snow Brand Milk Products Co., Ltd.) can be used as such a milk fat coating component. This commercially available product is a milk material that concentrates sphingomyelin contained in the fat of milk (see https: / / www.atpress.ne.jp / news / 61769), and this sphingomyelin is a sphingophospholipid in which phosphorylcholine is bound to a ceramide backbone, and is distinct from sphingoglycolipids. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 4-71473 [Patent Document 2] Japanese Patent Publication No. 2006-94823 [Patent Document 3] Japanese Patent Publication No. 2017-118821 [Overview of the project] [Problems that the invention aims to solve]

[0004] The object of this invention is to provide soups in which the ingredients are well dispersed, and a method for producing the same. The present invention also aims to provide soups in which oil separation is suppressed, and a method for producing the same. [Means for solving the problem]

[0005] The inventors of this invention discovered that adding sphingoglycolipids to soups improves the dispersion of ingredients and suppresses oil separation, thus completing the present invention. In other words, the present invention provides the following: [1] Soups containing sphingoglycolipids. [2] The soups according to [1], which contain sphingoglycolipids in a proportion of 0.0008 parts by mass or more per 100 parts by mass of water used in the production of the soups. [3] Soups according to [1] or [2], which contain oil and fat, and have a sphingoglycolipid content of 0.03 parts by mass or more per 100 parts by mass of oil and fat. [4] Soups according to any one of [1] to [3], wherein the sphingoglycolipid is glycosylceramide. [5] A method for producing soups according to any one of [1] to [4], comprising adding sphingoglycolipids. [Effects of the Invention]

[0006] The soups and soup manufacturing method of the present invention make it possible to produce soups with good dispersion of ingredients. By using the soups and soup manufacturing method of the present invention, when distributing soups containing ingredients into bags or containers, it is possible to distribute the ingredients evenly without them becoming unevenly distributed. Furthermore, the soup manufacturing method of the present invention makes it possible to produce soups containing oil and fat in which oil separation is suppressed. By using the manufacturing method and soups of the present invention, when distributing and filling soups containing oil and fat into bags or containers, it is possible to distribute the oil and fat evenly without uneven distribution. [Brief explanation of the drawing]

[0007] [Figure 1] This is a photograph of the soup from Reference Example 1 after it has been left to stand for 20 minutes after preparation. [Figure 2] This is a photograph of the soup from Example 3 after it has been left to stand for 20 minutes after preparation. [Figure 3] This is a photograph of the soup from Example 5 after it has been left to stand for 20 minutes after preparation. [Modes for carrying out the invention]

[0008] (1) Sphingoglycolipids Sphingoglycolipids are complex carbohydrates in which sugar residues are glycosidically linked to a lipid called ceramide, which has a fatty acid bonded to the amino group of a sphingoid base. Sphingoglycolipids share the common property of being amphiphilic, as they have a hydrophobic ceramide skeleton to which hydrophilic sugar residues are bonded.

[0009] The sphingoid base portion of the ceramide can be any of the following, but is at least one selected from, for example, sphinganine, 4-trans,8-cis-sphingadienine, 4-trans,8-trans-sphingadienine, 8-cis-sphingenine, 8-trans-sphingenine, 4-hydroxy-8-cis-sphingenine, and 4-hydroxy-8-trans-sphingenine. 4-trans,8-cis-sphingadienine is preferred. The fatty acid portion of the ceramide can be any type, but examples include 2-hydroxy saturated fatty acids with 16 to 26 carbon atoms and 2-hydroxy-n-9 unsaturated fatty acids with 24 to 26 carbon atoms. Preferably, it is a 2-hydroxy saturated fatty acid with 18 to 24 carbon atoms.

[0010] The sugar residues in sphingoglycolipids can be any type. As the number of attached sugars increases, from monosaccharides (such as glucose) to disaccharides (such as lactose) and oligosaccharides, the number of hydroxyl groups in the sugar residues increases, and thus the hydrophilicity tends to increase. In particular, when monosaccharides such as glucose-bound glucosylceramide and galactosylceramide-bound galactose are glycosidically bonded to the ceramide skeleton, their properties are similar, and therefore, those with monosaccharides attached are sometimes collectively called glycosylceramides. It should be noted that the majority of sphingoglycolipids distributed in the plant kingdom are glucosylceramides, and the majority of sphingoglycolipids distributed in the animal kingdom are glucosylceramides and / or galactosylceramides. The sphingoglycolipids contained in the soups of the present invention are not particularly limited and only need to have amphiphilic properties as described above, preferably glycosylceramide, and more preferably glucosylceramide. Since glucosylceramide can be obtained from various crops, it can be easily prepared in large quantities, which has the advantage of high industrial efficiency. The crops are preferably crops belonging to the grass family, more preferably crops belonging to the genus Rumex and / or Maize, and even more preferably rice and / or maize. This is because glucosylceramide derived from rice and maize has very similar molecular species composition between the 2-hydroxy fatty acid residue and the sphingoid residue in glucosylceramide, which consists of glucose residues, 2-hydroxy fatty acid residues, and sphingoid residues, and therefore its properties, including amphiphilicity, are very similar.

[0011] The sphingoglycolipids used in the soups of the present invention can be obtained as sphingoglycolipid fractions by extraction and purification using known methods from edible crops, poultry, fish, fungi, etc. For example, to obtain a glucosylceramide fraction, grains such as rice, corn, wheat, barley, rye, soybeans, millet, foxtail millet, barnyard millet, adlay, oats, etc., or any part or mixture of these grains such as whole grains, germs, bran, bran, endosperm, etc., can be used as starting materials. Following the method described in Japanese Patent Application Publication No. 2005-187391, aqueous ethanol is added to the pulverized material, reflux extraction is performed, the extract is concentrated in an evaporator, and the glucosylceramide fraction can be obtained by purification using an open column. Alternatively, commercially available products may be used. Furthermore, pharmacokinetically acceptable salts and / or derivatives may also be used. In this invention, sphingoglycolipids are separated and purified from raw materials by the methods described above, and are added separately from the sphingoglycolipids inherent in the raw materials and ingredients for making soups (for example, agricultural products such as carrots and onions, and meats such as chicken and pork). Sphingoglycolipids in living organisms are lipophilic, amphiphilic components that constitute the lipid bilayers of cell membranes and intracellular organelles, and sphingoglycolipids inherent in raw materials and ingredients are not leached out by cooking.

[0012] As described above, the obtained sphingoglycolipid fraction can be dried into a powder by known methods such as freeze-drying or spray-drying, or it can be mixed with other components to form a powder, granules, tablets, liquid, etc., depending on the manner of use. When used in powder, granule, or tablet form, other components may include: thickening polysaccharides such as agar, gelatin, carrageenan, gellan gum, xanthan gum, locust bean gum, tamarind seed gum, sodium alginate, pectin, curdlan, and cellulose derivatives; excipients such as dextrin, lactose, mannitol, and starch (raw starch, modified starch); anticaking agents such as ferric ammonium citrate, anhydrous sodium phosphate, calcium phosphate, anhydrous magnesium sulfate, magnesium chloride, calcium chloride, magnesium carbonate, calcium carbonate, fine silicon dioxide, and magnesium oxide; and inclusion compounds such as cyclodextrin and highly branched cyclic dextrin. One or more of these may be appropriately selected and used. When used in liquid form, it is obtained by selecting another liquid component and dissolving or dispersing it in that liquid. Examples of such liquids include water, ethanol, propylene glycol, corn syrup, honey, etc., and one or more of these may be used as a mixture.

[0013] (2) Soups In the present invention, "soups" is a general term for broths. When classified broadly, there are clear broths and thick broths containing purees of vegetables, flour, rice, milk, etc. All of them are a group of foods that include a fluid part and a solid part of ingredients, which are obtained by putting vegetables, meats, seafood, etc. together with water into a pot, boiling them, and then heat - cooking with ingredients and seasonings in the broth (bouillon) thus obtained. They may be eaten warm or cold. Bouillon is a liquid obtained by boiling ingredients such as vegetables, meats, and seafood together with water arbitrarily and then removing solids with a strainer (however, there are cases where the ingredients are eaten as ingredients without filtering). Instead of obtaining bouillon, bouillon processed products such as bouillon cubes or consommé soup cubes may be used. In this specification, "ingredients" means the raw materials used for making bouillon, and "ingredients" means the materials that are heated and eaten together with bouillon.

[0014] Narrowly defined, soup refers to the broth of Western cuisine, but the "soups" in the present invention are not limited to Western cuisine. In the present invention, "soups" include, but are not limited to, soups such as consommé soup, potage, stew, pot - au - feu, bouillabaisse, bisque, minestrone, vichyssoise, clam chowder, gazpacho, clear soup, broth, miso soup, sake lees soup, spinach soup, pork soup, oyster soup, tom yum kung, hot and sour soup, wonton soup, Chinese soup, etc. What is obtained by heating after adding thickeners such as rice, wheat flour, egg yolk, and cream to broth; what is obtained by heating after adding finely crushed ingredients or strained ingredients in paste form to broth; what is obtained by crushing ingredients heated together with broth with a mixer or the like until it becomes a paste or puree form is called puree, and it is characterized by having umami. Rou obtained by frying wheat flour with fats and oils such as butter and adding it to broth to impart umami is called stew, and curry and the like are also included in stew. Those that do not intentionally impart umami like these are called soup. As ingredients for imparting umami to puree, ingredients with a high starch content such as corn and potatoes are often used. These soups are generally eaten after being heated together with optional ingredients such as vegetables, meats, and seafood. Since the dispersibility of the ingredients becomes somewhat better by adding umami, the dispersing effect of the ingredients of the present invention exhibits a higher effect in "soups" that do not have umami added. From this perspective, it is more preferable that the "soups" of the present invention are "soups" without umami added. The soups of the present invention may contain fats and oils. The fats and oils may be derived from the fat of food ingredients or ingredients or from cooking fats and oils, or may be added separately for the purpose of flavoring or the like.

[0015] In the soups of the present invention, the content of sphingolipids is not particularly limited, but from the perspective of reducing oil floating or improving the dispersibility of the ingredients, it is preferable to contain 0.0008 parts by mass or more of sphingolipids with respect to 100 parts by mass of water used in the production of soups, more preferably 0.003 parts by mass or more, still more preferably 0.007 parts by mass or more, and most preferably 0.012 parts by mass or more. <s The mass of "water" used in the production of soups refers to the mass of "water" used in the production of soups, plus, if liquid ingredients containing water such as milk, eggs, vegetable or fruit purees, sauces, or extracts are used, the mass converted to "water" excluding solids and soluble components. For example, when using 100 parts by mass of "milk," according to the Japanese Food Standard Composition Table 2020 Edition (8th Revised Edition), 87.4% of milk by mass is water, so it is converted to 87.4 parts by mass of "water." The mass of "water" in liquid ingredients may be measured by known water analysis methods such as the heat-drying gravimetric method, Karl Fischer method, or distillation method, rather than following the aforementioned Japanese Food Standard Composition Table. While there is no upper limit to the sphingoglycolipid content, from a cost-effectiveness standpoint, it is preferable that the content be 1 part by mass or less, more preferably 0.5 parts by mass or less, and even more preferably 0.05 parts by mass or less, per 100 parts by mass of water used in the production of the soups. By containing sphingoglycolipids in the soups of the present invention, oil separation can be reduced, the dispersion of ingredients can be improved, and variations in ingredients during filling can be suppressed. From the perspective of effectively reducing oil separation, the sphingoglycolipid content is 0.03 parts by mass or more, preferably 0.1 parts by mass or more, more preferably 0.2 parts by mass or more, and even more preferably 0.4 parts by mass or more, per 100 parts by mass of oil and fat in the soup. The amount of oil and fat in the soup can be measured by known lipid analysis methods such as ether extraction, chloroform-methanol mixed extraction, Gerber's method, Rösegottlieb method, and acid hydrolysis, with acid hydrolysis being preferred. Specifically, the soup can be separated into an ingredient portion and a liquid portion using a filter or the like, the amount of lipids in the liquid portion of the soup can be measured by, for example, acid hydrolysis, and the amount of oil and fat in the liquid portion of the soup can be calculated by subtracting the amount of sphingoglycolipid used in the production of the soup. Furthermore, the amount of oil and fat derived from the ingredients in the liquid portion of the soup can be calculated by subtracting the amount of cooking oil used in the production of the soup.

[0016] In addition to the above-mentioned components, the soups of the present invention may also contain, to the extent that they do not impair the effects of the present invention, components that are generally found in soups, such as edible oils and fats; ingredients such as corn; umami seasonings such as salt, sugars, amino acids, nucleic acids, and organic acids; milk components such as skim milk powder, whole milk powder, condensed milk, milk, and fresh cream; starches such as potato starch, wheat starch, and corn starch; modified starches obtained by modifying the aforementioned starches; grain flours such as barley flour and rice flour; extracts such as meat extracts (chicken, pork, beef extracts, etc.), seafood extracts (bonito, mackerel, scallop, sardine, kelp extracts, etc.), vegetable extracts (tomato, leek, celery, mushroom, onion extracts, etc.), yeast extracts, spices, colorings, preservatives, emulsifiers, thickening polysaccharides, and flavorings, as appropriate. Because the soups of the present invention have good dispersion of ingredients or fats, there is no need to use emulsifiers, thickening polysaccharides, or modified starch as dispersants. One aspect of the present invention is a soup that does not contain emulsifiers, thickening polysaccharides, or modified starch.

[0017] (3) Method of manufacturing soups The present invention provides a method for producing soups, characterized by the use of sphingoglycolipids. Otherwise, it is the same as known production methods. The present invention provides a method for producing soups, which includes adding sphingoglycolipids to 100 parts by mass of water used in the production of the soup, preferably 0.0008 parts by mass or more, more preferably 0.003 parts by mass or more, even more preferably 0.007 parts by mass or more, and most preferably 0.012 parts by mass or more.

[0018] For example, it may be manufactured by the following method: Boil ingredients such as vegetables, seafood, and meat with water as desired, and remove the solids using a strainer to obtain bouillon (broth). Instead of obtaining bouillon, processed bouillon products such as stock powder or consommé soup base may be used. Ingredients include: slices of vegetables such as onions, carrots, and corn; slices of meat such as chicken, pork, and beef, or processed meat products such as sausages; slices of seafood such as scallops, clams, salmon, cod, and white shrimp, or processed seafood products such as minced fish; inorganic salts such as salt; sugars such as sucrose, glucose, and maltose; umami components such as monosodium glutamate, sodium inosinate, and sodium succinate; milk components such as skim milk powder, whole milk powder, condensed milk, milk, and fresh cream; starches such as potato starch, wheat flour starch, and corn starch, and modified starches thereof; grain flours such as wheat flour, rice flour, and soybean flour; extracts derived from meat (such as chicken extract) and extracts derived from seafood (such as kelp extract). Soups can be obtained by heating together the ingredients and auxiliary ingredients commonly used in the production of soups, such as vegetable extracts (onion extract, etc.), yeast extract, oils and fats such as sunflower oil, soybean oil, flaxseed oil, palm oil, lard, and processed oils and fats that have been hydrogenated, etc., spices such as pepper, chili pepper, Japanese pepper, and cumin, colorings such as food coloring and gardenia pigment, vitamins such as ascorbic acid and folic acid, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, lecithin, saponin, and sodium caseinate, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, tara gum, locust bean gum, and inulin, with bouillon. To make a potage, the soup obtained as described above can be blended in a blender or similar device until it becomes a paste or puree. It can also be heated with roux to make a stew.

[0019] The method for producing soups of the present invention may further include a step of filling into bags or containers, such as resin bags or resin containers, and may also include a step of retorting after filling, and may further include a step of refrigerating or freezing the filled soups for storage. [Examples]

[0020] <Manufacturing Example 1: Preparation of Glucosylceramide> Glucosylceramide was prepared as follows, according to the examples in Japanese Patent Application Publication No. 2005-187391. Specifically, ethanol was added to crushed corn germ, and after reflux extraction, the extract was concentrated to dryness using an evaporator. The glucosylceramide fraction was obtained by purifying it five times using chloroform-methanol on a silica gel open column. Measurement using HPLC-evaporative light scattering detector showed that the glucosylceramide content in the glucosylceramide fraction was 97% by mass. In accordance with Japanese Patent Publication No. 2005-187391, a glucosylceramide fraction derived from corn germ was decomposed with aqueous methanolic 1N hydrochloric acid, and the composition of the resulting components (sphingoid bases, fatty acids, and sugars) was determined by gas chromatography analysis. The sphingoid base portion contained 55% by mass of 4-trans,8-cis-sphingadienine, 22% by mass of 4-hydroxy-8-trans-sphingenine, and 16% by mass of 4-trans,8-trans-sphingadienine. The fatty acid portion contained 40% by mass of 2-hydroxyarachidic acid (20h:0), 20% by mass of 2-hydroxylignoceric acid (24h:0), 17% by mass of 2-hydroxystearic acid (18h:0), and 12% by mass of 2-hydroxybehenic acid (22h:0).

[0021] <Manufacturing Example 2: Soup Production> (1) Place 7 parts by mass of sliced ​​onions, 7 parts by mass of peeled and diced carrots, and 3 parts by mass of salad oil into a sealed kneader for heating and cooking, and sauté until the yield reaches 90% by mass. (2) 0.3 parts by mass of salt, 0.05 parts by mass of sodium glutamate, 3 parts by mass of modified starch, 8 parts by mass of chicken stock powder, 0.009 parts by mass of the glucosylceramide fraction obtained in Production Example 1, and 100 parts by mass of water were placed in a kneader and sealed. (3) Heat to 85°C while stirring, and maintain a temperature of 85°C or higher for 5 minutes. As the modified starch, we used "COLFLO67" manufactured by Ingredion Japan Co., Ltd.

[0022] <Test Example 1: Examination of Glucosylceramide Usage> Except for using the amount of glucosylceramide listed in Table 1, the ceramide-containing soup was prepared according to Production Example 2. When the amount of glucosylceramide used was varied, the amount of modified starch was adjusted so that the total volume of soup in each example was the same. These were filled into transparent cup-shaped containers for each test example, left to stand for 20 minutes, and the dispersion of ingredients and the separation of oil were visually evaluated by 10 skilled panelists based on the evaluation points shown in Tables 2 and 3. The average score and standard deviation (SD) were calculated. As a result, in the soup without glucosylceramide (Reference Example 1), there was a lot of oil floating and the ingredients sank, but as the amount of glucosylceramide used increased, the amount of oil floating decreased and the dispersion of ingredients improved.

[0023] Table 1 TIFF0007864466000001.tif52132 *GluCe is an abbreviation for glucosylceramide.

[0024] Table 2 TIFF0007864466000002.tif36140 Table 3 TIFF0007864466000003.tif36140

[0025] <Test Example 2: Examination of Freezing and Preservation> The reference example and each example soup prepared in Test Example 1 were filled into 100 ml each of plastic bags, sealed, and retorted (30 bags each). Ten bags were stored at room temperature, 10 bags at 4°C, and 10 bags were rapidly frozen and stored at -20°C for 10 days. After storage, they were thawed and heated in a microwave oven and visually evaluated in the same manner as in Test Example 1. As a result, all evaluation results were equivalent to those of Test Example 1.

Claims

1. Soups containing a sphingoglycolipid including glycosylceramide as an ingredient to improve the dispersibility of the ingredients, The glycosylceramide is contained in a proportion of 0.003 parts by mass or more and 0.05 parts by mass or less per 100 parts by mass of water used in the production of soups, Soups containing the aforementioned glycosylceramide in a proportion of 0.1 parts by mass or more per 100 parts by mass of oil and fat contained in the soups.

2. The soup according to claim 1, wherein the glycosylceramide is contained in a proportion of 0.007 parts by mass or more and 0.05 parts by mass or less per 100 parts by mass of water used in the production of the soup.

3. The soup according to any one of claims 1 to 2, wherein the sphingoglycolipid containing glycosylceramide is a sphingoglycolipid isolated and purified from rice and / or corn.

4. The soup according to any one of claims 1 to 3, wherein the glycosylceramide is glucosylceramide.

5. A method for producing soups according to any one of claims 1 to 4, comprising adding a sphingoglycolipid containing glycosylceramide such that the amount of glycosylceramide is 0.003 parts by mass or more and 0.05 parts by mass or less per 100 parts by mass of water used in the production of the soups, and 0.1 parts by mass or more per 100 parts by mass of oil and fat contained in the soups.

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