JPS6236664B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a soup base. More specifically, the present invention relates to a soup base characterized by using miso.

With the diversification of dietary habits, the custom of eating Western-style soups such as consommé, cream soup, or potaille instead of traditional Japanese miso soup has become common in Japan. On the other hand, soups made with dairy products are still avoided by some people because of their so-called milky odor, although not as much as in the past.

Therefore, by combining miso, which is a traditional Japanese food, and dairy products, the present inventor has created a soup base with less milky odor and excellent nutrition, and has also created a new field of use for miso. The present invention was completed after various attempts were made to develop the new technology.

Therefore, an object of the present invention is to provide a novel soup base.

Another object of the present invention is to provide a soup base that uses dairy products and has less milky odor.

Still another object of the present invention is to provide a method for producing the soup base.

Still another object of the present invention is to develop new fields of use for miso, thereby increasing its demand.

That is, the present invention relates to a soup base containing milk or processed milk containing no additives and miso, which may further contain various additives such as butter, dashi stock, spices, and chemical seasonings.

The soup base of the invention can also have various shapes, for example it can be obtained as solid, powder, semi-solid (paste) or liquid.

The dairy products used in the present invention include condensed milk, powdered milk such as whole milk powder and skim milk powder, city milk, and other concentrated milk, and can be appropriately selected and used in combination depending on the shape, flavor, etc. of the final product. can do.

Miso is generally known to have a salt concentration of about 5% (low salt miso) to about 12% (normal miso).

The so-called milk odor is masked by miso, fats and oils, and spices, especially miso. The amount of miso required to mask this milk odor is at least 1/3 of the total amount on a dry weight basis. This masking effect increases as the amount of miso increases, but if the salt concentration in miso is taken into account, the upper limit is about 1/2. However, this upper limit can be expanded by preparing and using miso with an even lower salt concentration than previously known miso.

In the soup base of the present invention, different flavors can be obtained by varying the amount of miso within the above-mentioned range.

Miso used in the present invention includes rice miso,
Either barley miso, soybean miso, etc. can be used, and depending on the shape of the final product, solid, powdered, or semi-solid ones are appropriately selected and used.

In addition, as dashi soup, poultry meat and its bones,
Use boiled broth of fish and shellfish, shiitake mushrooms, kelp, vegetables, or a mixture thereof. Therefore, commercially available consommé or bouillon may be used.

Any known chemical seasonings such as sodium glutamate, sodium inosinate, sodium guanylate, and sodium succinate can be used.

Any known spices may be used.

Products with various flavors can be obtained by appropriately selecting and combining the above-mentioned dashi soup stock, chemical seasonings, and spices.

In the soup base of the present invention, gelatin, solid oil, starch, etc. can be used as a binder, especially when producing a solid product.

The soup base of the present invention can be produced according to any of several methods as shown below.

First, milk is powdered by freeze-drying, mixed with miso, and then additives such as spices and dashi stock (concentrated or powdered) are added, further mixed and kneaded to form a semi-solid product. . This material can be further dried into a solid product of a predetermined shape.

Alternatively, milk, miso, and other additives can be mixed and dispersed in their original state without pretreatment (such as drying and powdering), and the resulting fluid product can be dried using an appropriate drying method such as freeze-drying. Dry and powder.

According to yet another method, milk, miso, dashi soup, etc. can be powdered in advance by appropriate means, mixed in a predetermined ratio, and formed into a predetermined shape by compression molding or the like.

The soup base of the present invention can be made into a solid, powder or paste product, and can also be made into dried vegetables, dried mushrooms, etc.
By mixing dried solid meat, dried shellfish, or powder thereof, it can be used as a so-called instant soup, and a liquid product can also be canned as an instant soup.

Although the soup base of the present invention obtained in this way uses dairy products, it has little milky odor due to the masking effect of miso and other ingredients, and it is also nutritious because it contains both animal protein and vegetable protein. It can be said to be an extremely effective food. Furthermore, we have found a new field of use for miso, which will contribute to the future development of this industry.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example: Mix 36 g of rice miso with a salt concentration of 12% (water content 49%), 18 g of milk powdered by freeze-drying, 8 g of butter, 4.3 g of consommé, 0.5 g of pepper, and 0.5 g of sodium glutamate, and thoroughly knead to make a paste. A type of soup base was produced.

The paste product thus obtained was further dried in a freeze dryer to produce a powdered soup base.

When the obtained paste-like and powder-like soup bases of the present invention were tasted, they all showed almost no milk odor.

Claims (1)

[Claims] 1. A liquid, paste, powder, or solid soup base containing milk or processed milk that does not contain additives and miso. 2. The soup base according to claim 1, wherein the amount of miso used is at least 1/3 of the total amount on a dry weight basis. 3. The soup base according to claim 1 or 2, further comprising dashi stock, chemical seasonings, spices, and edible oils and fats. 4. The soup base according to any one of claims 1 to 3, wherein the milk or additive-free processed milk is selected from city milk, condensed milk, and powdered milk.