JPS6181765A - Raw material of soup - Google Patents

Abstract

PURPOSE:To provide an instant soup giving a soup having excellent palatability and high nutritive value only by pouring hot water thereon, by combining powdery or granular egg having specific characteristics, a lactone-based coagulant, and a seasoning. CONSTITUTION:The objective instant soup can be prepared by comnbining (A) powdery or granular egg having a coagulation index of >=15, a solubility of >=80% and a degree of dispersion in hot water of >=90%, (B) a lactone-based coagulant (e.g. gluconodeltalactone) and (C) a seasoning, coated seasoning powder or granule, or compression tableted seasoning granule. The egg protein in the instant soup can be coagulated with an acid in a short time only by pouring hot water on the instant soup without boiling the mixture. A soup having excellent palatability and high nutrient value can be prepared easily in a coagulated state or lightly collapsed coagulated state. A Japanese, Western or Chinese style soup can be prepared by selecting the seasoning. Furthermore, CHAWAN-MUSHI(thick custardy soup), TAMAGO-TOFU (steamed egg custard), custard pudding, etc. can be prepared by adjusting the amounts of the components A and B, and selecting the seasoning used in the component C.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention utilizes the coagulability of egg powder or egg granules, and can be made into a coagulated state by simply pouring boiling water. This invention relates to soup ingredients (or soup ingredients) for making good and nutritious soups (t1).

Conventional technology Regarding the use of eggs in soups, egg soups have been known in which eggs are simply added to the soup, seasoned, and heated to make the eggs into a thin film or egg shape (for example, Tokko Akira!
'7-g710).

Further, as a method for coagulating powdered eggs with glucono delta lactone, methods disclosed in Tokko Sho J'2-3102g and Tokko Showa J-21,4t No. 7, that is, Tokko Sho Jr2- Publication No. 3102g states that water or dashi soup stock is added to powdered eggs or raw eggs, and the mixture is mixed while stirring.
It is described that the product is heated to a temperature of 0.00 or higher to thermally coagulate and become gel-like, which is then destroyed by stirring, and then glucono delta-lactone is added to gel it again to produce an egg-dough-like food. Also, Tokko Akira! l-264t97
The publication discloses that a mixed solution consisting of powdered eggs or raw eggs, glucono delta lactone coated with a lipid or film-forming polymer substance having a melting point of 600 or more, and water is heated and gelled while stirring to produce pudding, tamagodofu, Tea bugs etc! A method of manufacturing is described.

However, do these methods require heating using cooking utensils? In addition, since it is necessary to heat-coagulate into a gel-like product, it is broken by stirring, and then gelled again with glucono-delta-lactone, which poses a problem in terms of texture.

Problems that the invention seeks to solveCurrently, there is a high demand for soups that can be easily made at home, such as miso soup,
The popularity of Japanese-style soups such as soups and Chinese soups has been increasing year by year, supported by consumer needs for simpler, nutritious, and richer eating habits. Its form is solid,
There is a wide variety of products available, including powdered, canned, retort pouches, and paper containers.

On the other hand, eggs are extremely durable (they have an excellent amino acid composition and are rich in high-quality proteins with a high protein score.
Moreover, it contains iron and many vitamins, and along with 7L of beef, it is an essential nutritional food for infants and sick people.

However, conventionally, egg powder or egg granules have been used to make coagulable soups, and just by pouring boiling water, the coagulated state can be obtained (a nutritious soup with a good texture in a mushy form or a coagulated state) can be obtained. Such a soup raw material has never been made.The present invention solves this problem and provides a soup raw material as described above.

Means to Solve the Problem As a result of repeated research in order to solve the above problems, the inventors of the present invention found that the present inventors have acid coagulability above a certain level, have excellent solubility,
Furthermore, by combining egg powder or egg granules with excellent dispersibility in hot water, a lactone coagulant, and seasonings or coated seasoning powders or granules or compressed granulated seasoning granules, it is possible to avoid heating and boiling.
By simply pouring boiling water, egg proteins are coagulated with acid in a short period of time, allowing you to easily obtain a coagulated soup with excellent texture and high nutritional value. This led to the completion of the present invention.

That is, the present invention has a coagulation index of 13 or higher and a general IQ'A of 13 or higher.
0% or more, with a dispersion degree of 90% or more in boiling water, consisting of rabbit powder or egg granules, a lactone coagulant, seasonings or coated seasoning powders or coated seasoning powders, or compressed seasoning granules. Characteristically,
Just by pouring boiling water, the soup becomes coagulated.

The present invention will be explained in detail below.

In the present invention, 1. Doubt-solid index! Comprehension level: go% or above 1
．． ! Use egg powder or egg granules that have a dispersity of 90% or more in hot water.

Here, the coagulation index of rabbit powder or egg granules, commonly known as
Dispersion degree in hot water is measured by the following method.

(1) Coagulation index measurement method Rabbit powder or egg granules, 209- and the corresponding amount of glucono delta lactone (5% of the egg solid content of rabbit powder or egg granules) are placed in a 2oomi beaker, and boiling water at 90C is poured into the beaker. Add IgOmb, l.

After stirring for seconds and dissolving, cover the beaker with aluminum foil and leave at room temperature for 30 minutes. Next, use this beaker as an IO
After storing it in a refrigerator set at C for 3 hours, the firmness was measured using a rheometer manufactured by Sun Kagaku Co., Ltd. Namely.

Plunger: Diameter/2 mm Smoothness on cylindrical sample: 20 mm/min Recorder sensitivity:! 00mV chart speed K: The penetration resistance is measured under each condition of 2o myn/min, and the hardness c expressed by this is
(2) is the coagulation index of egg powder or egg granules.

(2) Bath solubility measurement method Egg powder or egg granules! Then centrifuge at 2JC for 1 minute to collect 10 mtl of supernatant, measure the nitrogen content using the Kelpool method, and express this as a percentage of the total nitrogen content in the egg powder or egg granules (solubility c%). do.

[3] Dispersion measurement method for hot water / Take about 3 o rnt of 90C boiling water in a beaker A, then put rabbit powder or egg granules of 20.0Hψ into the boiling water, and mix with a stirrer equipped with a propeller with a radius of 1gOrpm.
Stir for 20 seconds at a rotation speed of . Fill up this filtrate to 6 o o ml, take 10Rεt, and use 70 IC! 0 This filtrate JOrnt; Multiply the solid content by SO, egg powder or egg granules λo, og-
It is expressed as a percentage of the solid content in the hot water (c%).

The egg powder or egg granules used in the present invention can be obtained by homogenizing the egg liquid as it is or adding additives, and then drying, for example, spray drying or freeze drying, to form a powder.
When granulating with a granulator, such as a fluidized bed granulator, the conditions should be appropriately selected so that most of the particles have a particle size of 60 mesh or more in order to increase the degree of dispersion in hot water if necessary. It can be manufactured by.

Rabbit here? (I is whole egg liquid obtained by breaking chicken eggs,
You can use commercially frozen whole eggs thawed, commercially available frozen egg yolks, and commercially frozen egg whites thawed and mixed in a certain ratio (30-30 parts of egg yolk and 10-70 parts of egg white liquid). Regarding eggs, due to freezing denaturation of egg proteins, the solubility of egg proteins decreases after thawing, and the coagulation reaction with lactone coagulants is insufficient, resulting in not coagulating or having a rough texture even after coagulating, which is not desirable. It is best to choose 17"1, although it will return to a good condition after thawing.Also, the coagulation reaction of eggs with lacto/type coagulants is mainly due to the protein in the egg white. Powdering and granulating only egg white liquid is difficult to disperse in boiling water (((), and the flavor is also weak. Therefore, from the viewpoint of improving dispersibility and flavor, powdering and granulating with egg yolk liquid is recommended. Gayo (, the ratio is almost the ratio of whole egg liquid,
In other words, egg yolk liquid is 30~! It is preferable to use 50 to 20 parts of egg white liquid to θ part. If there is more egg yolk liquid than this ratio, the coagulation index of rabbit powder or egg granules will decrease, and if there is less egg yolk liquid, the dispersibility in boiling water will be poor (and the flavor of the egg will be weak).
Become.

When powdering the egg liquid Y by drying, for example, spray drying or freeze drying, it is preferable to dry at the lowest possible temperature so that the egg protein does not become thermally denatured and insolubilized. In addition, before drying the egg mixture, add butotucrose to the egg mixture in advance.

Adding carbohydrates such as sugar, fructose, lactose, and dextrin to the egg solid content at least 5% not only has the effect of suppressing thermal denaturation of egg protein, but also increases the It is very effective in improving dispersibility and shelf life, that is, preventing a decrease in the coagulation index and solubility of eggs, powders, or egg granules during long-term storage.In addition, before drying, the egg liquid is made homogeneous. It is also effective to improve the dispersibility of egg powder or egg granules by subjecting them to homogenization, that is, high-pressure homogenization. In this case, when used in combination with an emulsifier such as sucrose fatty acid ester with a relatively high HLB, the dispersibility can be further improved. can be expected.

Next, if necessary, granulation is performed to improve dispersibility in hot water. The granulator used for this may be any of a fluidized bed granulator, an extrusion granulator, a rolling granulator, and an instantizer.

Most of the grain size is larger than σ mesh, that is, 6
It is preferable to granulate so that the amount of fine powder with less than 0 mesh is 10% or less. This has a lot of fine powder with less than 6θ mesh (
This is because when hot water is poured, the ``mamako'' may become raw, and the condition of 90% or more dispersion in hot water may not be satisfied.

Furthermore, during granulation, it is also effective to improve dispersibility by mixing sugars such as butotose, sucrose, fructose, lactose, and dextrin with powdered eggs.

Furthermore, it goes without saying that the granulation must be carried out at as low a temperature as possible to prevent the egg protein from being thermally denatured and insolubilized.

Table 1 below shows specific examples of the properties and manufacturing conditions of various egg powders or egg granules. In addition, in Table 1, ◎ in the evaluation column is optimal, ○ is suitable, and × is unsuitable? Meaning〇Next, in the present invention, lactones are used as a coagulant if! ! (aldonic acid,
Lactones of uronic acids (such as glucono delta-lactone) are used; these lactone coagulants gradually decompose under heat in the presence of water, producing acids and coagulating the egg proteins by lowering the pH. Due to its slow coagulation reactivity, a coagulated product with a smooth texture can be obtained.

According to the present invention, any seasoning that can be added to soup once a month can be used regardless of whether it is a natural seasoning or a synthetic seasoning. Further, the seasoning may be in any form such as liquid seasoning, seasoning powder, seasoning granules, etc.

However, egg powder or egg granules are mixed with a lactone coagulant and seasonings, and then boiled water, for example g.

The presence of sodium salt-containing seasonings such as table salt and monosodium glutamate may inhibit the coagulation of egg proteins, and the color derived from the seasonings will spread throughout the product, impairing the beauty of the coated seasonings. What is the speed of interpretation as powder, granules, or compression granulated seasoning granules? It is better to use the delayed one. However, egg powder or egg granules should be mixed with a lactone coagulant, and then boiled water, e.g.
For soup ingredients that require boiling water of aC or above to dissolve, leave for a few minutes to solidify, and then add and dissolve seasonings without breaking the solidified state, coated seasoning powder or granules or compression moldings are used. There is no need to use granulated seasoning granules (ordinary liquid seasoning, seasoning powder or granules can be used).

The coating agent used to coat the seasoning powder or granules is preferably used for food, such as starch, dextrin, lactose, carbohydrates such as gum arabic, milk protein, protein such as gelatin, palm oil, hydrogenated soybean oil, etc. of vegetable solid oils and fats, or natural resins such as shellac.
More than fffi type? It is preferable to use Examples of coating equipment include fluidized bed coating equipment, centrifugal fluidized coating equipment, and other equipment that sprays a coating agent solution onto fluidized seasoning powder or granules through a nozzle to coat the surface, and then dries to coat the fluidized seasoning powder or granules. 't
It is better to use tt0 Also, as a compression granulation device1, for example, a roller compactor, tablet press, briquetting machine, etc. It is best to compress the seasoning powder under high pressure and crush and granulate it if necessary.In addition, coated seasoning powder or granules or compression granulated seasoning granules should be prepared by pouring boiling water into them. In this case, it is preferable to slow down the dissolution rate by 19 seconds or more, preferably by 30 seconds or more. For this reason, when coating
It is better to select and adjust the type of coating agent and the thickness of the coating layer, but it is more effective to coat with 28 or more coating agents in one layer than with 7 types. Carbohydrates that dissolve quickly? The effect is also noticeable when the outer layer is coated with relatively slow-dissolving proteins, natural gum substances, etc. For compression granulation,
As mentioned above, it is preferable to adjust the compression pressure and the particle size of the granules to slow down the dissolution rate.

The soup raw material of the present invention comprises the above-mentioned egg powder or egg granules, a lactone coagulant, a seasoning or coated seasoning powder or granules, or compressed granulated seasoning granules (hereinafter referred to as seasoning). It becomes more. That is, the soup raw material of the present invention may be of a type in which the above-described egg powder or granules, a lactone coagulant, and a seasoning are mixed together, or the above-described egg powder or egg granules.

It is also possible to use seven sets of lactone coagulants and seasonings (or a mixture of one of the above-mentioned egg powder or egg granules, lactone coagulant, and seasoning). and the other one separately, these'
1. -/It may be of the type set.

In the soup raw material of the present invention, the amount of the above-mentioned egg powder or egg granules used is preferably about 2 to 6% in terms of egg solid content, based on the total amount of soup prepared by pouring boiling water.

This is because if the egg solids concentration is less than 2% of the total amount of soup, the egg solids concentration is too thin (and coagulation is insufficient), whereas if it exceeds 6%, the coagulation is too hard (so that the texture of the soup is poor). Evil (because it becomes).

The soup raw material of the present invention is of a type in which the above-described egg powder or egg granules, a lactone coagulant, and a seasoning are mixed together. (It is preferable to use granulated seasoning granules), boiling water, preferably boiling water with a temperature higher than the goC, may be poured into the mixture and the dissolved mixture is left to solidify. and a lactone coagulant and a seasoning that has not been coated or compressed and granulated, respectively, and are combined into a set, or a mixture of the above egg powder or egg granules and a lactone coagulant and coating. In the case of a type in which seasonings that have not been processed or compressed and granulated are separated into one set.

After pouring boiling water into a mixture of egg powder or egg granules and a lactone coagulant and letting it coagulate for several minutes,
In addition, the seasoning powder or granules coated with the above-mentioned egg powder or egg granules and the lactone coagulant or the seasoning granules compressed and granulated may be added to the coagulated state. Separately, a set of these, or a mixture of egg powder or egg granules and a lactone coagulant and coated seasoning powder or granules or compression granulated seasoning granules, respectively. , these 77 sets are mixed together, and then boiled water, preferably g
It is also possible to pour boiling water above oC and leave the dissolved solution to solidify. In addition, when pouring boiling water into solidification, it may be left at room temperature or stored in a refrigerator at an appropriate temperature.

Effects of the Invention The soup raw material of the present invention can be solidified by simply pouring boiling water into it. Moreover, the soup raw material of the present invention can be used to make any type of soup, such as Western, Japanese, or Chinese, by selecting the seasonings. By adjusting the amount of lactone coagulant and adjusting the seasoning, it is also possible to make desserts such as steamed egg custard, egg tofu, and pudding.

Examples Examples of the present invention are listed below, but the present invention is not limited thereto.Example 1 Whole egg liquid obtained by breaking and filtering fresh raw eggs 2ONF 4
After homogenizing with a high-pressure homogenizer at lOθ'j'/ca, the air blowing temperature was 30c, and the exhaust air temperature was 7oc.
The egg powder was spray-dried to obtain egg powder (g, l). This egg powder was granulated in a fluidized bed using water as a binder at the intake air temperature boc to form egg granules y-, o? I got it.

This egg granule contains 2% fine powder of 60 mesh, coagulation index 6Q, 90% dispersion in boiling water, and 9% dispersion in boiling water.
Met.

Separately, table salt/, 2Ky, glucose 0.3, sand, sodium glutamate, 3Ky, monohydric acid, o, and 1. Sodium inosinate t), oiEy, light rojo oil yu, OKy,
Does it bother your taste? , and 117. 11 katsu for j? Extract o, zKy, kelp extract 0. lKf'l Liquid seasoning dissolved in water 10! ! A mixture of egg granules obtained as described above and glucono delta-lactone O, 4 g-tino;
A soup raw material was obtained in the form of 1 OCC of the liquid seasoning obtained above and 1 g/set. A soup was prepared using this soup raw material in the following manner. The above egg granule and glucono-delta-lactone mixture was g.
Put 4tp into a soup cup and add boiling water/gOr
rLl'l Pour in the bath to dissolve, leave it for 3 minutes to solidify, and then add the liquid seasoning JOcc'l while stirring.
When it was added and dissolved, a delicious coagulated soup with a very good texture was obtained. 0.7, Sodium monophosphate o, osKy, Sodium inosinate o, osKy, Powder pressure oil λ g Eg, Cutlet extract powder 0.2S1. Cutlet extract powder 0.7 to 1,
A powder seasoning lOK'yw was obtained by mixing kelp extract powder 0 and 2].

Egg granules obtained as described in Example 1 and glucono delta lactone o, g, ty mixture g,
4 nog and 3.2 g of the powdered seasoning obtained as above.
Soup ingredients were obtained using 7 groups of No.

A soup was made using this soup raw material in the following manner.

Put the above mixture of egg granules and glucono delta lactone (g) into a soup cup, and add boiling water (tgOrll') at 90C.
;r: Pour and dissolve in bath, leave for 3 minutes to solidify, and then the solidified state will be reached. A soup in a slightly depleted form was obtained.

Example 3 Whole egg liquid obtained by breaking fresh raw eggs and filtering them contains 1.0% lactose. J-Kf) (30% based on solid content),
After warming to aC, dissolving and homogenizing at 100 Z/crit in a high-pressure homogenizer.

The egg powders j and gKy were obtained by spray drying at an air blowing temperature of 7oC. This egg powder had a coagulation index ttS, a solubility of 9 g%, and a dispersibility in boiling water of 90.

Separately, powder seasoning 7 obtained as described in Example 2
0 was placed in a fluidized bed and the powdered seasoning was fluidized while the intake air temperature was 60C, and an aqueous solution of cornstarch 2 was sprayed from a nozzle, dried, and coated. This coated material was further placed in a fluidized bed and fluidized at an intake temperature of Vt0C, and gelatin was added to this.
．． A water bath solution of 2 and 1 was sprayed from a nozzle, dried, and coated. Smelling coated seasoning granules II, 6 Kyq were obtained.

9 g of egg powder obtained as above, 0.339 g of glucono delta lactone, and 3.99 g of seasoning granules coated with Suda as described above. : By mixing it, you can get 1 soup ingredient! , 2j9-'lf: Obtained.

This soup ingredient? Use the following people to make soup! Had made.

Above soup ingredients/3.2! Put it in a Pq soup cup,
When the mixture was dissolved in boiling water at 90C/gOrnlf injection and left for 3 minutes, a delicious solidified soup with a soft and solidified texture was obtained.

Example 4 Powdered seasoning obtained as described in Example 2 10 to 9
'l Roller compactor to compaction pressure 100/C
The mixture was compressed and granulated using a shoulder machine, and then crushed and sized into an IQ-/4 mesh to obtain 6.9 kg of compressed and granulated seasoning granules.

By mixing 9 g of egg powder obtained as described in Example 3, 9 g of glucono delta lactone, 3.2 g of compressed granulated seasoning granules obtained as described above. Soup ingredients/2.j!ノ was obtained.

A soup was made using this soup raw material in the following manner.

Above soup ingredients 12. j! 9- was placed in a soup cup, 1g0rnlk of 90C boiling water was poured in to dissolve the soup, and the soup was allowed to stand for 3 minutes, resulting in a delicious solidified soup with a soft and solidified texture.

Claims (1)

[Claims] Egg powder or egg granules with a coagulation index of 15 or more, a solubility of 80% or more, and a dispersibility in hot water of 90% or more, a lactone coagulant, a seasoning or coated seasoning powder or granules, or compressed granulated seasoning granules. A soup ingredient for obtaining soup in a slightly broken or coagulated state simply by pouring boiling water.