JPH0355092B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cream soup having a smooth texture without oil separation.

In recent years, many cooked foods have become popular, and retort processing is used as a method of imparting preservability to these foods. Soups can also be considered as such foods, but when retorting cream soups that use oil, fat, and grain flour, the raw material oil separates and forms oil droplets on the surface of the soup, resulting in an unfavorable appearance and flavor. Ta. In addition, in the soup as a whole, the protein aggregates and the texture becomes rough, and retort cream soup products are problematic in this respect.

The inventors of the present invention conducted studies to solve the above-mentioned drawbacks, and found that by re-stirring a cream soup consisting of oil, fat, flour, and water at a high temperature, a soup that does not change due to retort processing can be obtained. The present invention has now been completed.

The present invention makes a soup consisting of oil, fat, flour, and water.
This is a method for producing cream soup that involves homogenizing at a temperature of 85°C or higher and then retorting.

The fats and oils referred to in the present invention may be any fats and oils suitable for food, including animal fats and fats and processed animal fats such as butter, fresh cream, lard, and fat, and vegetable oils such as soybean oil, corn oil, and rapeseed oil. An example is fats and oils. Among these, the effects of the present invention are particularly noticeable when oils and fats that are solid at room temperature are used.

Furthermore, the flour referred to in the present invention may be any flour suitable for cream soup, and examples thereof include wheat flour and starch separated from grain flour such as corn starch and wheat starch.

Water is the base of the soup and may be mixed with or used in place of milk. In this case, milk is considered 100%.

The blending amount of each raw material is preferably 4 to 15 parts, particularly 4.5 to 10 parts, for 100 parts of water. If the blending amount of fats and oils is more than the above range, the stability of the soup system will be disrupted, the fats and oils will separate, and the flavor will be poor. If it is too low, the flavor will be bland and lack umami.

The amount of flour added is preferably 1 to 10 parts per water.
The amount is 1.5 to 2.5 parts, and if the amount is more than the above range, the texture will be pasty, and if it is less, the soup-like consistency will not be felt.

In addition to the above-mentioned raw materials, vegetables, fish and shellfish, meat, seasonings, and spices may be added.

After mixing the raw materials, heating and homogenization are performed. Heating is performed for the purpose of atomizing, denaturing, and improving the flavor of the raw materials, and homogenization is performed to prevent separation of fats and oils and roughness of texture, which is the purpose of the present invention. This operation may be performed simultaneously or separately. The suitable conditions for these operations are a temperature of 85°C or higher, preferably 90 to 95°C. In particular, if the temperature during homogenization is 85° C. or lower, fats and oils will separate after retort treatment, which is not preferable. The materialization is preferably carried out to such an extent that the diameter of oil droplets in the soup after stirring is 20 μm or less. As a device that satisfies this stirring condition, it is preferable to use a stirrer such as a homomixer, a twin-shaft stirrer, a colloid mill, or a Stephan cutter.

The resulting soup is retorted. This method may be carried out under the usual methods and conditions, and after the soup is sealed and packaged, it is heated and pressurized.

The cream soup obtained by the method of the present invention can be made into various types by adding raw materials other than those mentioned above. Furthermore, even after retort processing, the production method of the present invention prevents fats and oils from separating and floating on the soup surface, and the texture is smooth.

Example 1 Water 700g, tomato sauce (moisture content 85%) 150g
Put 100 g of milk, 10 g of fresh cream (75% water content, 20% oil content), 45 g of butter, 20 g of flour, 25 g of seasoning, and 0.35 g of spices into a 2-volume beaker, heat to 92℃ while stirring, and then heat to 92℃. ℃
The resulting emulsion was mixed for 3.5 minutes in a 2-volume homomixer while keeping warm to form oil spheres of 20 μm or less. 180g each of this stuff in a 200ml retort pouch
Fill and seal in a retort pot at 120℃ for 23 hours.
Pressure and heat sterilization was performed for several minutes. The obtained tomato cream soup had no oil droplets floating on the surface of the soup.

Example 2 750g of water, 150g of tomato puree (85% water content)
Heat 100 g of milk, 10 g of fresh cream (75% water content, 20% oil content), 140 g of soybean oil, 75 g of corn flour, 25 g of seasoning, and 0.35 g of spices. When the temperature of the soup reaches 90℃, mix it with a homomixer for 5 minutes while maintaining the temperature to make oil balls.
It was set to 2 μm or less. Thereafter, retort treatment was performed in the same manner as in Example 1 to obtain tomato cream soup.

Example 3 7g water, tomato puree (85% moisture content) 1
Kg, fresh cream (75% water content, 20% oil content)
800g, margarine 700g, flour 160g, seasoning
280 g and 3 g of spices were placed in a 20-volume jacketed flat pot, and boiled to 90°C while stirring and blowing 1.5 kg/cm ² of steam into the jacket.

Thereafter, while keeping the temperature at 90°C, the mixture was homogenized for 25 minutes using a 10-volume homomixer to obtain oil spheres of 20μ or less. Fill each 200g retort pouch with this and seal it.
Retort sterilization was performed at 120°C for 24 minutes.

Example 4 Water 7.5Kg, corn paste (moisture content 75%) 500
g, fresh cream (75% water content, 20% oil content)
500g, butter 600g, flour 160g, seasoning 265g
and 2.5 g of spices were placed in a 20-volume flat pot, 1.5 kg/cm ² of steam was blown into the jacket, and the mixture was heated and stirred to 90°C. The resulting mixture was transferred to a Stephen cutter and homogenized for 20 minutes to form oil globules of less than 20μ.
This product was filled into a 200 g retort pouch and sealed, and retort sterilized at 120°C for 22 minutes.

Example 5 750 g of water, 30 g of fresh cream (75% water content, 20% oil content), 30 g butter, 30 g wheat flour, 6 g waxy cornstarch, and 64 g seasoning were placed in a beaker in the same manner as in Example 1, and then heated to 92°C. heated to. Thereafter, while keeping the temperature at 90° C. or higher, the mixture was mixed for 5 minutes using a 2-volume homomixer to form oil globules with a diameter of 2 μm or less. This product was filled into a retort pouch and subjected to retort treatment in a conventional manner.

Claims (1)

[Claims] 1. Temperature 85℃ after combining oil, fat, flour, and water.
A method for producing cream soup characterized by homogenizing the above and then retorting.