JPH028702B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing bagged instant miso soup.

For example, instant miso soup that has been commercially available in recent years,
Usually, a set of sealed sachets containing miso and sealed sachets containing toppings such as green onions is sold as a set. The traditional method of making miso sachets is to add miso,
Add a small amount of additives such as seasoning liquid or oil or fat to the miso, stir to evenly mix the two, and pour this into a packaging bag in a predetermined amount (for example, in the case of instant miso soup, add about 20g) and sealed.

However, miso is almost a semi-solid, and the additives added to it are very small compared to miso, so it is difficult to mix them evenly, and it is necessary to keep production costs low. In some actual manufacturing processes, this is practically impossible. Therefore, the products that are actually produced tend to have non-uniform contents and variations in taste.

Also, normally in miso, about 50% of the soybean protein is decomposed by oxygen, and the rest is undecomposed or not fully decomposed, but when it is stirred as described above, the undecomposed portion is removed. Because it is mixed with the destroyed and decomposed parts, the original taste of miso is lost.

Furthermore, if the above-mentioned stirring is performed, air bubbles will be mixed into the oil and fat, and the oxidation of the contents will be extremely accelerated. The inventors have discovered that such oxidation occurs approximately two weeks after packaging, resulting in unpleasant breath.

The present invention makes it possible to produce instant miso soup at low cost by quantifying miso and additives extremely accurately, packaging the contents in a bag in a state that does not impair the original taste of the miso, and prevents oxidation of the contents. The purpose is to provide a method.

That is, in the present invention, in a method for producing a bagged instant miso soup in which a predetermined amount of miso and seasonings such as oil and fat are sealed in a packaging pouch, the miso and the above additives are individually quantified. To provide a method for producing instant miso soup, characterized in that the instant miso soup is directly filled into the packaging bag and sealed without stirring.

That is, in the method according to the present invention, miso and additives are measured separately and sealed without stirring, so the quality of the product produced is constant and the original taste of miso is not impaired. Bagged instant miso soup that is less prone to oxidation can be made at a low cost.

Hereinafter, the present invention will be explained based on embodiments shown in the accompanying drawings.

FIG. 1 shows an apparatus for carrying out the method according to the invention. This device consists of a vertical sealer 3 that seals the longitudinal direction of the film 1 to a machine 2 that feeds the plastic film 1 for packaging, and a horizontal sealer 3 that seals the bottom of the bag-shaped film 1 below the machine 2. The body 2 is equipped with a heat sealer 4, and a horizontal sealer 5 below the heat sealer 4, which seals the top of the bag after simultaneously supplying predetermined amounts of miso, seasoning viscous, and fats and oils to the bag. A miso delivery pump 7 is installed below the hopper 6 that stores raw or processed miso to supply a certain amount of miso into the bag, and also supplies liquids such as stock, viscous substances, and edible oils and fats to the bag at the same time as the miso. Metering pumps 8 and 9 are provided, and feed passages 10, 11, 12 consisting of nozzles or pipes of the pumps 7, 8, 9 are made to look into the bag portion of the film 1, and the hopper 6 is used to feed the raw soybean or Processed soybean paste, viscous from the seasoning tank 13, and fats and oils from the fats and oils tank 14 in predetermined proportions are each inserted into the bag of the film 1 and sealed at the same time.

In addition, in the figure, 15 is a cutter that makes a cut at the end of the bag when tearing the bag, and 16 is a continuous bag 17.
It is a cutter that cuts into individual pieces.

In actual production using the above-mentioned apparatus, in order to facilitate the supply of the miso, a small amount of water, alcohol, etc. was added to the miso and the mixture was stirred and mixed, and the mixture was placed in the hopper 6. And 20g of miso, liquid stock
It was supplied at a ratio of 1.5g and 0.8g of oil and fat and packed into bags.

Examination of the packaged product revealed that the dashi and miso were sufficiently mixed, but the fat and oil remained separated. However, when this was used as miso soup, these contents naturally helped each other, resulting in a delicious product.

Further, oxidation did not occur for about 3 months, and no abnormality occurred for about 4 months if the product was kept indoors at room temperature without being exposed to sunlight or in a high temperature place.

Furthermore, in the production of bagged foods using the above equipment, there is no need to stir miso and additives.
The time required for production can be greatly reduced, and in the actual example mentioned above, 45 to 50 bags could be made per minute.

[Brief explanation of drawings]

Fig. 1 is a front view showing one example of the implementation of the present invention;
The figure is a plan view of the vertical sealer, and FIG. 3 is a cross-sectional view of the bag. 1 is the film, 2 is the body, 3 is the vertical sealer, 4
1 is a horizontal heat sealer, 5 is a horizontal sealer, 6 is a hopper, 7, 8, 9 are pumps, 10, 11, 12 are feed channels, 13 is a seasoning tank, 14 is an oil tank, 15 is a notch Cutter, 16 is cutter, 17 is bag.

Claims (1)

[Scope of Claims] 1. A method for producing a packaged instant miso soup in which predetermined amounts of miso and seasonings such as fats and oils are sealed in a packaging pouch, comprising: separately quantifying miso and the above-mentioned additives;
A method for producing instant miso soup packaged in a bag, characterized in that the ingredients are directly filled into the above-mentioned packaging pouch and sealed. 2. The method according to claim 1, wherein the miso and additives are filled into the packaging pouch almost simultaneously.